[{"id":"6665","title":"Tamale Pie Recipe","ingredients":"- 1 1/2 cups beaten corn chips
- 3 15 ounce cans of Nalley's tamales
- A few 15 ounce cans of Nalley's Chili devoid of beans
- One 15 ounce can of un-worn out complete kernel corn
- 1/3 cup diced green pepper
- 12 - 16 ounces of grated Cheddar Cheese
- 1 cup of chopped black olives","directions":"1. Address the backside of a 9 x 13 inch baking pan with the overwhelmed corn chips
2. Remove the paper versus the tamales and organize the tamales more than the corn chips in just 2 rows of 9 tamales every single
3. Warm the chili until finally scorching
4. Mix in corn and green pepper to incredibly hot chili and pour more than the tamales Go over with foil and bake at 325 concentrations F for 25 minutes Discover and sprinkle with grated cheddar cheese
5. Level again within just oven and bake yet another 10 minutes
6. Garnish with black olives
7. That's it! You're well prepared for supper!
8. Provide this tamale pie with shredded iceberg lettuce garnished with tomato, avocado and
9. Thousand Island Dressing.
10. Fantastic Elements for Warm Sauces
11. Salsa Specific: Present packs, distinguished salsas, scorching sauces, dip mixes, and fiery treats furnished out of the blue for your following get together!","url":"https://recipe.bluelayer.org/recipe/6665/tamale-pie-recipe"},{"id":"6619","title":"Delectable and Healthier Backyard Frittata","ingredients":"- 1 tablespoon just about every of butter and peanut oil or vegetable oil
- 8 eggs, overwhelmed
- 2 teaspoons Dijon mustard or coarse flooring mustard
- 1/2 cup green pepper, cored and diced
- 1/3 cup white or pink onion, diced (or 4 green onions, white portion and soft green aspect, chopped)
- 1 cup mushrooms, thinly sliced
- 1/2 cup broccoli, blanched and chopped
- 2 cups spinach, blanched and nicely tired
- 2 cloves garlic, minced
- 2 tablespoons every of parsley and chives, recently chopped
- Salt and recently floor pepper to taste
- 4 ounces cheddar cheese, finely shredded
- 1/3 cup tomato, seeded and diced
- Salsa","directions":"1. Plan all veggies and grate the cheddar cheese (or acquire grated cheddar if you are brief upon season)
2. Heat a 10-12 inch pan about mild heat
3. Though the pan is heating, beat the eggs with the mustard in just a blending bowl with a twine whip until finally combined yet not frothy
4. Every time the pan is warm ample to deliver a lose of water sizzle, include the butter/oil blend
5. While the butter prevents foaming, add the peppers, onions and then the mushrooms and saute©' for 2 minutes
6. Add broccoli, spinach, garlic and herbs and heat for above one moment
7. Mix in the eggs and convert the warm to minimal and allow sit without having stirring right until the eggs are mounted
8. Include salt and recently floor pepper, if chosen
9. Sprinkle cheese upon greatest and conclude below a heated broiler with regards to 3-4 inches under the warm
10. Remove in opposition to warm each time the frittata is puffed up and golden
11. Garnish with tomato and then reduce the frittata into wedges
12. Plate the frittata wedges and garnish just about every piece with a dollop of salsa","url":"https://recipe.bluelayer.org/recipe/6619/delectable-and-healthier-backyard-frittata"},{"id":"1892","title":"Kimchi Canine","ingredients":"You’ll Have to have:
4 cups thinly sliced Napa cabbage Juice of
1 lime
1 Tbsp olive oil mayonnaise
1 Tbsp toasted sesame seeds
1⁄2 Tbsp sesame oil Salt
and black pepper to taste
4
all-beef very hot canines (we including
Applegate Tremendous Natural
and organic Uncured Beef Scorching Puppy)
4 potato sizzling pet dog buns, flippantly toasted
1⁄2 reduced onion, minced
1⁄2 cup kimchi * Obtain kimchi in the world-wide portion of large supermarkets, within
Asian grocery Shops,","directions":"• Preheat a grill or grill pan above medium heat. in a high blending bowl, blend the Cabbage, lime juice, mayonnaise, sesame seeds, sesame oil, and salt and pepper. Throw Until the cabbage is frivolously included. • grill the incredibly hot puppies, turning, for about 10 minutes, until the pores and skin is frivolously charred. Room in the buns and best each with minced onion, kimchi, and the cabbage blend. Generates 4 servings","url":"https://recipe.bluelayer.org/recipe/1892/kimchi-canine"},{"id":"16607","title":"Sunset's Coconut Pie Shells","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
sugars, granulated
salt, table
water, bottled, generic","directions":"In a food processor, pulse together flour, coconut, butter, sugar, and salt to form coarse crumbs.
Add ice water 1 tbsp at a time, pulsing after each addition, just until dough holds together when you pinch it.
(It will still look like crumbs.
).
Turn crumbs out onto counter, form into a ball, and divide into 9 equal parts, forming each into a small disk.
Wrap each disk in plastic wrap and chill at least 30 minutes and up to 1 hour.
Unwrap rounds and, working with one disk at a time, set on a lightly floured work surface.
With short strokes from center outward, roll dough into a 5-inch circle (about 1/8 inch thick).
Transfer dough to brioche mold, letting it fall into place (if you push or stretch the dough, it will shrink back when baked).
Trim overhang flush with edge.
Prick bottom lightly with a fork.
Repeat with remaining rounds and molds.
Chill unbaked pie shells for 1 hour before baking.
Put an oven rack on lowest rung and preheat oven to 400 degrees.
Lay a sheet of parchment paper in each pie shell and fill with dried beans or pie weights.
Put shells on a cookie sheet and bake until medium golden brown, 10 to 12 minutes.
Remove beans and parchment paper; return shells to oven.
Bake until bottoms of crusts have golden brown patches, about 10 minutes.
Let cool before filling.","url":"https://recipe.bluelayer.org/recipe/16607/sunsets-coconut-pie-shells"},{"id":"19738","title":"Homemade Soft Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, baking soda
water, bottled, generic
salt, table
butter, without salt","directions":"In a small bowl, mix together the yeast and the first amount of sugar.
Add the warm water.
Allow mixture to stand for 5-10 minutes until foamy.
In a large bowl, combine flour, second amount of sugar and the first amount of salt.
Add oil and combine.
Add the yeast mixture and use a stand mixer to thoroughly mix dough together.
Add an extra 1-2 tablespoons of water if needed.
Knead for about 5-7 minutes.
Form into a ball and lightly oil the ball.
Place dough ball in a large bowl and place a towel over the top.
Allow dough to rest in a warm area until doubled in size, about 1-2 hours.
In a medium bowl, mix baking soda and hot water together.
Preheat oven to 450 F.
Once dough has doubled in size, form it into a log shape.
See related blog post for step-by-step photos.
Cut log into 12 equal pieces.
Roll each piece into a long snake and then form into a pretzel shape.
Dip pretzels in the baking soda/water mixture and place on a greased baking sheet (6 pretzels per sheet).
Sprinkle with sea salt.
Bake in the heated oven for 8 minutes or until lightly browned.
Remove from oven and brush with melted butter.","url":"https://recipe.bluelayer.org/recipe/19738/homemade-soft-pretzels"},{"id":"20450","title":"Crispy Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow","directions":"Place ingredients (except corn meal) in order listed in bread machine, and run the dough setting.
When the dough cycle finishes, place in a bowl with a little olive oil in it and turn dough to coat with oil.
Cover and let rise in a warm spot 45 minutes.
Knead dough a few times and then cut into 4-8 separate pieces; depending on how big you want your crusts.
Lightly oil and pre-heat iron skillet on medium-high heat.
you want the skillet hot.
Get out a metal stew pot or any pan or object with a circular base at least 10 inches diameter.
Sprinkle about a tbs of corn meal into skillet.
Place one of the pieces of dough in the skillet and press down with the pan bottom to flatten the dough.
No need to roll first.
The crust will not be perfectly round, but so what?
It looks home made right?
Push the dough to about 1/4 inch thickness and hold for about 30 seconds.
Take pan out of skillet.
Dough will stick to the bottom and come out of the skillet as well.
Sprinkle more cornmeal into skillet.
Peel the dough off the pan and put back in the skillet with the un-seared side down.
Flatten any parts that squeezed out from the side of the pan on your first press.
Leave in skillet 30 seconds.
Remove from skillet.
You've got thin pizza crust!
To make pizza--.
Put sauce, cheese and toppings on crust.
Pre-heat iron skillet in 410 degree oven.
Place pizza in skillet.
Bake for 12 minutes.
Remove from oven and let stand in skillet for 5 minutes.
Remove to a plate with a spatula.
Eat pizza.","url":"https://recipe.bluelayer.org/recipe/20450/crispy-pizza-dough"},{"id":"20765","title":"White Chocolate and Fruit Granola Biscuits","ingredients":"cereals ready-to-eat, granola, homemade
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
butter, without salt
water, bottled, generic
honey","directions":"Put flour and fruit granola into a bowl and mix them with a spatula.
Put the butter, water and honey into a small microwaveable container and heat with the microwave for 30 seconds, then mix well.
Pour onto the flour mixture and stir.
Chop the white chocolate into small pieces, put into a microwaveable container and microwave for 1:30 minutes to melt.
Mix well and add to the bowl and mix together.
Preheat the oven to 180C/350F.
Line an oven tray with parchment paper.
Make small balls and put them in the tray and flatten to about 2mm thick with your hand, keeping a roughly circular shape.
Bake for 10 to 15 min, then remove to a cooling rack.
Here is the recipe without chocolate.","url":"https://recipe.bluelayer.org/recipe/20765/white-chocolate-and-fruit-granola-biscuits"},{"id":"20819","title":"15-Minute Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a medium bowl, add the flour and salt.
Stir to mix.
Next, cube the butter then add it into the flour bowl.
Using a pastry blender or two knives, cut the butter into the dough.
It will be very crumbly, and youre done when the butter is in uniform pieces all about the size of peas.
Next, make a hole in the center of the dough and pour in all of the water.
Using a fork, stir to combine the dough.
Flour a cutting board, and add the dough.
Pat it into a rough square.
You will still see chunks of butter and it will seem too dry, but do not add extra water.
The dough will come together with each roll.
Flour the rolling pin, and roll the dough out in front of you into a rectangle about 10 long.
No need to be too precise here.
Fold the bottom third of the dough over the middle of the dough.
Fold the upper third of the dough on top of the middle too.
Rotate the dough one-quarter turn, and repeat.
Use additional flour as needed to prevent the dough from sticking.
Roll out, fold, and turn the dough at least 6 or 7 times.
When done, wrap the dough in plastic wrap and chill for at least one hour, or overnight.
Dough may be frozen, too.
Roll out the dough on a floured surface and use for desired puff pastry use.
Recipe makes 1 sheet of puff pastry.","url":"https://recipe.bluelayer.org/recipe/20819/15-minute-puff-pastry"},{"id":"21908","title":"Scratch Sopapillas with Honey & Cinnamon Sugar","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
shortening, vegetable, household, composite
water, bottled, generic
oil, corn, peanut, and olive
sugars, granulated
honey","directions":"Add the dry ingredients (flour through salt) into a large mixing bowl and combine.
Add the shortening and water to the dry ingredients.
Work these in with your clean hands to make a soft, pliable dough.
Add more water if needed, 1 teaspoon at a time, until the dough holds together but isnt sticky.
Gather the dough into a ball and wrap in plastic wrap.
Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll.
(Dough can be prepared 1 day ahead and kept refrigerated.)
Heat the cooking oil to 375 F in a heavy pan which is deep enough to fry the sopapillas.
For safety, youll want to make sure the oil level is less than 1/2 the depth of your pan.
Prepare a clean, dry surface, lightly dust with flour and unwrap the dough.
Pull off golf ball sized pieces of dough.
With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness.
Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature.
As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side.
Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag.
Sprinkle with cinnamon sugar and plate.
Serve with honey.","url":"https://recipe.bluelayer.org/recipe/21908/scratch-sopapillas-with-honey-cinnamon-sugar"},{"id":"27433","title":"Ciabatta Bread","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Place ingredients into the pan of the bread machine in the order suggested by the manufacturer.
Select the Dough cycle, and Start.
Dough will be quite sticky and wet once cycle is completed, resist the temptation to add more flour.
Place dough on a lightly floured board, cover with a large bowl, and let rest for 15 minutes.
Lightly flour or use parchment lined baking sheets.
Divide into 2 pieces, and form each into a 3x14 inch oval.
Place loaves on prepared sheets, dimple surface, and lightly flour.
Cover, and let rise in a draft free place for approximately 45 minutes.
Preheat oven to 425F.
Dimple dough for a second time, and then place loaves in the oven, positioned on the middle rack.
Bake for 25 to 30 minutes.
During baking, spritz loaves with water every 5 to 10 minutes for a crispier crust.","url":"https://recipe.bluelayer.org/recipe/27433/ciabatta-bread"},{"id":"28531","title":"Cheddar Cheese Savory Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
salt, table
butter, without salt
oil, olive, salad or cooking
water, bottled, generic","directions":"In your mixing bowl of your electric mixer, combine the flour, cheese and salt.
Mix briefly to combine (or use a whisk).
Add the butter and oil, then mix until the mixture is about the size of peas.
You can also use a pastry blender for this task).
Slowly add in the water and mix until the dough just starts coming together.
Too much water will make the crust tough.
When you squeeze the dough together with your hands it should stick together in a ball.
Separate the dough into 2 mounds and press into flat disks.
You can mold the edges with your fingers until they are fairly smooth.
Let them rest on the counter for at least 10 minutes for the flour to absorb all the moisture.
Roll the dough out to a size just large enough to fill your pie pan and come over the edge a little.
If the dough tears, just mend it like you would play dough, it will be fine.
Set the dough into the pie pan gently without stretching the dough, and press into shape.
Roll out the second disk to a size that will cover the top of the pie.
Add your filling and cover with the dough.
Pinch the two dough layers together with your fingers and flute the edges if you want it to look fancy.
Here is a step by step tutorial on pie crusts that you may find helpful if you are new to this craft.","url":"https://recipe.bluelayer.org/recipe/28531/cheddar-cheese-savory-pie-dough"},{"id":"30519","title":"A Piecrust You Can Trust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
vinegar, cider
sugars, powdered
salt, table
shortening, vegetable, household, composite","directions":"Your wish is our command: an easy, homemade piecrust - without all the fat.
Want a piecrust as good as Mom's, but with far less fat Your search is over.
This goof-proof, freezer-friendly homemade crust will impress your family and friends with its taste and texture, and knock their socks off when they find out it's light.
The typical piecrust (homemade and store-bought alike) contributes 70% of the fat and more than half the calories in a slice of apple pie.
Ours is only a fraction of which.
How'd we do it The key to this tender piecrust is a slurry - a mix of flour and liquid (water and vinegar, in this case), that displaces much of the fat.
We said this crust is easy, but to make it even easier, check out our step-by-steps as a reference while you're putting it together.
And once you've got the crust down, fill it with one of our wonderful fillings for holidays - or possibly any day.
A slurry is a mix of flour and liquid (water and vinegar in this recipe).
It's the key to this tender low-fat crust.
Pie weights can be ordered by mail or possibly found in gourmet kitchen shops.
You can also use uncooked dry beans, but save them to reuse as weights.
They'll be too hard for cooking.
Preheat oven to 400 degrees.
Lightly spoon flour into a dry measuring c.; level with a knife.
Combine 1/4 c. flour, ice water, and vinegar, stirring with a whisk till well-blended.
Combine 3/4 c. flour, sugar, and salt in a bowl; cut in shortening with a pastry blender or possibly 2 knives till mix resembles coarse meal.
Add in slurry; toss with a fork till flour mix is moist.
Gently press mix into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap.
Roll dough, still covered, into a 12-inch circle; freeze 10 min.
Remove 1 sheet of plastic wrap; let stand 1 minute or possibly till pliable.
Fit dough, plastic-wrap side up, into a 9-inch pie plate or possibly a 9-inch round removable-bottom tart pan.
Remove plastic wrap.
Press the dough against bottom and sides of pan.
Fold edges under or possibly flute decoratively.
Line bottom of dough with a piece of foil; arrange pie weights on foil.
Bake at 400 degrees for 20 min or possibly till edge is lightly browned.
Remove pie weights and foil; cold on a wire rack.
Yield: 1 (9-inch) crust.","url":"https://recipe.bluelayer.org/recipe/30519/a-piecrust-you-can-trust-recipe"},{"id":"32796","title":"Blueberry Pie","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
blueberries, raw
lemon juice, raw
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 425.
Prepare: Two Crust, 9 Inches pie pastry.
Place the bottom crust in a 9 inch pie pan.
After rolling out the top crust, cut it into strips to make a lattice top for the pie.
Mix the dry ingredients (sugar, flour, cinnamon and cloves) in a large bowl.
Gently add the berries to the flour mixture and stir to cover.
Turn the berry mixture into the crust lined pan.
Sprinkle the lemon juice over all.
Scatter the tiny pieces of butter over all.
Arrange the strips of top crust into a woven lattice pattern, building up a high edge and sealing tightly.
Brush the pastry with milk.
Cover the edge with strips of aluminum foil to prevent burning.
Remove foil during last 15 minutes of bake time.
Bake until golden brown, 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/32796/blueberry-pie"},{"id":"32860","title":"Apple-Walnut Turkish Delight","ingredients":"apples, raw, with skin
water, bottled, generic
oil, canola
sugars, granulated
lemon juice, raw
cornstarch
cream, whipped, cream topping, pressurized
water, bottled, generic
nuts, walnuts, english
sugars, powdered","directions":"Add the apple peels/cores to a medium saucepan along with the water.
Bring to a boil over high heat, then turn heat down to medium-low and boil (uncovered) 45 minutes.
Turn off heat, cover the saucepan, and steep 30 minutes.
Strain the apple water through a cheesecloth-lined sieve, wringing the cheesecloth to squeeze out all the liquid.
Pour the liquid into a large measuring cup.
You should have about 4 1/4 cups; if you dont, add enough water so that you do.
Line a 9 by 9-inch casserole dish with parchment paper and brush the canola oil onto the paper.
Combine the sugar, lemon juice, and 1 1/2 cups of the apple liquid in a medium saucepan over medium heat.
Bring to a boil (giving the pan an occasional stir to help the sugar dissolve), then turn heat down and simmer until it reaches 240 degrees F on a candy thermometer.
When the sugar mixture is around 225 degrees F, start heating the cornstarch mixture.
Whisk together 1 cup cornstarch, cream of tartar, and remaining 2 3/4 cups of the apple liquid in a 5-quart pot.
Once the mixture is fully whisked (and there are no lumps), turn heat on medium and bring to a boil, whisking constantly.
Turn heat off once the mixture turns thick and gluey.
Once the sugar mixture reaches 240 degrees F, whisk it into the cornstarch mixture.
Turn heat on medium and bring to a full boil, whisking constantly.
Turn heat down to low and simmer 55 to 60 minutes, whisking every 5 to 8 minutes (when its done, the mixture will be a deep caramel color and become very difficult to whisk).
Whisk in the rose water and walnuts; pour into the prepared dish and spread evenly with an oiled spatula.
Let the candy sit for 2 days or more (uncovered) at cool room temperature (do not put it in the fridge!).
(The top should feel smooth and dry, not sticky at all.
If it is still sticky, let it sit a bit longera couple days or sountil it doesnt feel sticky.)
Remove the slab of candy from the dish, flip it over onto a piece of parchment paper so the bottom side is facing up, and let it sit for 2 days or more (uncovered) at room temperature, or until it feels smooth and dry (not sticky).
Use an oiled knife to cut the candy into 45 bite-sized pieces by making 8 cuts in one direction and 4 cuts in the other direction (I recommend cleaning and re-oiling the knife after every cut).
Again, let the candy sit for 2 days or more (uncovered) at room temperature.
Combine the powdered sugar and the remaining 1/4 cup cornstarch in a medium bowl.
Toss the candy in this mixture, and then serve.
(Alternatively, once coated in the sugar mixture, the candy can be stored in an airtight container between layers of parchment paper for up to 3 or 4 weeks.)","url":"https://recipe.bluelayer.org/recipe/32860/apple-walnut-turkish-delight"},{"id":"33656","title":"Ravioli Pasta Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
egg substitute, powder
egg substitute, powder
oil, olive, salad or cooking","directions":"Place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches in diameter.
Sprinkle the salt over the middle of the mound.
Using the bottom of a measuring cup, create a well 4 to 5 inches wide, with at least half an inch of flour on the bottom of the well.
Carefully add the eggs, egg yolks, and olive oil into the well.
With a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface.
Still stirring, begin to slowly incorporate the flour walls into the egg mixture, gradually working your way toward the outer edges of the flour without disturbing the base, if you can help it.
If the eggs break through the wall, quickly scoop them back in and re-form it.
Once the dough starts to take on a thickened, pastelike quality called a slurry, slowly incorporate the flour on the bottom.
When the slurry starts to move as a solid mass, remove as much as possible from the fork.
Slide a bench scraper or spatula under the mass of dough and flip, turning it onto itself to clear any wet dough from the work surface.
With your hands, start folding and forming the dough into a single mass.
The goal is to incorporate all the flour into the mass.
Using a spray bottle to liberally spritz the dough with water is essential.
The dough will be very dry, and its essential that you generously and constantly spritz to help any loose flour stick to the dry dough ball.
When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface and discard them (if incorporated into the dough, theyll show up as dry spots in the pasta).
Kneading is essential: It realigns the protein structure of the dough so that it develops properly during the resting stage that follows.
Pasta is easy to underknead but virtually impossible to overknead.
Its simpledrive the heel of your dominant hand into the dough.
Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees.
Drive the heel of your hand back in the dough, rotate, and repeat for 10 to 15 minutes.
When the dough is ready, it will stop changing appearance and texture.
The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh.
Tightly wrap in plastic wrap.
At this stage, the flour particles continue to absorb moisture, which further develops the gluten structure that allows pasta dough to stand up to rolling and shaping.
If you plan to use the dough immediately, let it rest at room temperature, wrapped in plastic, for at least 30 minutes prior to rolling it out (the next step).
If resting for more than 6 hours, put the dough in the refrigerator.
Its best to use fresh dough within 24 hours.
Under proper refrigeration, the dough will hold for 2 days, but avoid letting it rest that long, since the yolks will oxidize and discolor the dough.
Rolling is the last phase of the mixing process.
Rolling out by machine, hand-crank model or electric one, should be a delicate, almost Zen-like art.
You can only roll out dough that has rested for at least 30 minutes at room temperature.
If it has rested for longer in the fridge, give it enough time to come back to room temperature.
The fat content of pasta dough is so high that it will solidify when cold, so it needs to come back to room temperature to be easier to roll.
To start, slice off a section of the ball of dough, immediately rewrapping the unused portion in plastic.
Place the piece of dough on the work surface and, with a rolling pin, flatten it enough that it will fit into the widest setting of the pasta machine.
You do not want to stress the dough or the machine.
Try not to add any raw flour in the rolling process.
Extra flour added at this point sticks to the dough and, when cooked, that splotch turns into a gooey mass, a slick barrier to sauce.
It dulls the seasoning and flavors of both the dough and the finished dish.
Begin rolling the dough through the machine, starting with the widest setting.
Guide it quickly through the slot once.
Then decrease the thickness setting by one and repeat.
Decrease the thickness setting by one more and roll the dough through quickly one more time.
Once the dough has gone through three times, once on each of the first three settings, it should have doubled in length.
Lay the dough on a flat surface.
The doughs hydration level at this point is so low that youll probably see some streaks.
Thats normal, which is the reason for the next crucial step: laminating the dough.
Using a rolling pin as a makeshift ruler, measure the width of your pasta machines slot, minus the thickness of two fingers.
This measurement represents the ideal width of the pasta sheet, with about a fingers length on each side so theres plenty of room in the machine.
Take that rolling pin measurement to the end of the pasta sheet and make a gentle indentation in the dough to show the measurements length.
With that mark as the crease, fold the pasta over.
Repeat for the rest of the pasta sheet, keeping that same initial measurement.
For best results, you want at least four layers.
Secure the layers of the pasta together with the rolling pin, rolling it flat enough that it can fit in the machine.
Put the dough back in the machine, but with a 90-degree turn of the sheet, so that what was the bottom edge of the pasta is now going through the machine first.
This time around, its important to roll out the dough two to three times on each setting at a steady, smooth pace (the dough contains a gluten network, so if you roll it too fast, itll snap back to its earlier thickness).
The more slowly you crank the pasta dough, the more compression time the dough has; its important to stay consistent in the speed in order to keep a consistent thickness.
You should be able to see and feel the resistance as the dough passes through the rollers.
On the first time at each level, the dough will compress.
Its time to move onto the next level when the dough slips through without any trouble.
The first few thickness settings (the biggest widths) usually require three passes.
Once youre into thinner territory, theres less pasta dough compressing, so it goes more quickly and two passes should get the job done.
When handling the sheet of dough (especially as it gets longer) always keep it taut and flat.
Never grab, flop, or twist the sheet.
The sheet should rest on the inside edges of your index fingers with your fingers erect and pointed out.
The hands dont grab or stretch the dough; instead, they act as paddles, guiding the sheet of dough through the machine.
Use the right hand to feed the machine and use the left hand to crank.
Once the pasta dough is halfway through, switch hands, pulling out with the left hand.
If you have trouble doing it alone as the dough gets longer and thinner, find a friend to help juggle the dough, or roll out a smaller, easier-to-wield batch.
Once you roll out the dough, immediately form it into the shapes your recipe calls for.","url":"https://recipe.bluelayer.org/recipe/33656/ravioli-pasta-dough"},{"id":"36002","title":"Fabulous 5 Minute Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
vanilla extract
nuts, walnuts, english","directions":"Grease and line a 9X6 pan with wax paper/foil.
Melt 3/4 th of the chopped chocolate and condensed milk in a pot on low heat.
Once melted, remove from heat and stir in the vanilla and reserved 1/4th cup of chocolate pieces.
keep stirring until the residual heat causes the chocolate to melt.
add in the mix ins of your choice (i used chopped and toasted walnuts and hazelnuts) , pour onto a greased pan and chill for 30 minutes or until set","url":"https://recipe.bluelayer.org/recipe/36002/fabulous-5-minute-fudge"},{"id":"38075","title":"Virginia Apple Pudding Cake","ingredients":"apples, raw, with skin
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Preheat oven to 375 F and spray a 9-inch deep-dish pie pan with baking spray.
In a microwave-safe bowl, combine apples and cinnamon.
Microwave until apples are soft, about 5 minutes.
In a mixing bowl, combine flour, sugar, baking powder and salt.
Add melted butter, milk, and vanilla extract; stir until smooth.
Pour this into the 9-inch deep-dish pie plate.
Sprinkle apples on top of the batter.
Bake in the lower third of the preheated oven for 30-40 minutes, or until it tests done.
Cool completely before serving directly from the baking dish.
My notes: Recipe can also be baked in an 8x8-inch pan or a 9-inch round cast iron pan.
Recipe may be doubled and baked in a 9x13 casserole dish.
Use apples that hold their shape well and dont exude too much moisture during baking, such as Galas.
This cake is best eaten within 24 hours because the high sugar content will absorb moisture from the air, causing the cake to get soggy over time.
For a rustic presentation, Ive successfully baked this recipe in a slightly preheated cast iron skillet.<br /","url":"https://recipe.bluelayer.org/recipe/38075/virginia-apple-pudding-cake"},{"id":"40043","title":"Raw Carrot Salad Recipe zakiasrecipes","ingredients":"carrots, raw
orange juice, raw
water, bottled, generic
sugars, granulated","directions":"Wash the carrots, remove the ends and peel.
Cut into pieces.
Place all ingredients in an electric blender, blend at high speed until almost liquid.
Chill before serving.","url":"https://recipe.bluelayer.org/recipe/40043/raw-carrot-salad-recipe-zakiasrecipes"},{"id":"40541","title":"Zucchini Base Aka Z B for Cakes, Cookies, & Pie","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
molasses
spices, nutmeg, ground
sugars, granulated
salt, table
spices, cloves, ground
spices, cinnamon, ground","directions":"Prepare hot, sterilized jars for canning: either 6 pints or 3 quarts.
Set aside.
Over medium heat in a large pot combine all ingredients.
Bring to a bubbling boil, stirring occasionally, and skim off foam.
Continue to cook, stirring occasionally, for 20 minutes more.
Pour immediately into prepared hot sterile jars and seal.
(If you want to prepare them in a boiling water bath instead, process for 15 minutes.
).
Note: preparation time includes cooking/mashing of the precooked zucchini.","url":"https://recipe.bluelayer.org/recipe/40541/zucchini-base-aka-z-b-for-cakes-cookies-pie"},{"id":"43508","title":"Chocolate Peanut Butter Bagels","ingredients":"peanut butter, smooth style, without salt
mini semi-sweet chocolate baking chips,
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
wheat flours, bread, unenriched","directions":"If using bread machine, place everything in the pan following manufacturers instructions.
[For my machine, that means putting in the wet: peanut butter, chocolate chips, water; then the dry (flour, salt, sugar) directly on top, so that there is an island on top of the water.
Make an indentation on the side of the flour with your finger and pour the yeast into this indentation so that it isn't touching any of the wet ingredients]
Then start machine on DOUGH setting.
Once dough has doubled in size / bread machine is done with the cycle, grab dough and cut in 4 equal pieces that you quickly shape into rounds.
Let rest until the indentation created with your finger slowly climbs back into place, about 10-15 minutes.
Cut each piece into two, roll into a ball.
flatten with your palm, insert your thumb in the center of it, and twirl dough around it until the hole reaches about 1 1/2 inches in size.
Let bagels rest for 5 minutes.
In the meantime, bring water in a medium saucepan to a boil.
preheat oven to 400F prepare a couple of cookie sheets with parchment paper.
Once the bagels have rested, place 2 bagels at a time and let boil for 1 minute in all, turning them around after 30 seconds, and trying to avoid having them touch.
they should sink, then rise after a few seconds.
dont worry if they dont sink, itll work out just fine.
Scoop out bagels with a slotted spoon.
place on cookie sheet.
repeat until all bagels have been boiled.
Bake your bagels for about 20 minutes, one sheet at a time.
You can tell your bagels are done by their rich golden brown color and hollow sound when bottom is tapped.
Cool on a cookie rack.","url":"https://recipe.bluelayer.org/recipe/43508/chocolate-peanut-butter-bagels"},{"id":"49942","title":"Grilled Pizza Dough","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Line a cookie sheet with parchment paper and lightly grease.
Stir together flour, salt and yeast in a large mixing bowl or the bowl of your stand mixer.
Whisk to combine.
Add in the water and oil and mix to combine.
Run with a dough hook on medium speed or take out and knead on the counter for 5-7 minutes until the dough is elastic and springy.
It will still be slightly tacky but should not stick to your hands.
Divide into six even pieces.
Place on prepared tray.
spray with just a touch of oil and cover with plastic wrap.
Let rest in the refrigerator overnight.
Now you are ready to start using this dough.","url":"https://recipe.bluelayer.org/recipe/49942/grilled-pizza-dough"},{"id":"55064","title":"Szaloncukor - an Edible Christmas Decoration","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
cocoa, dry powder, unsweetened
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
alcoholic beverage, distilled, rum, 80 proof
spartan, real semi-sweet chocolate baking chips,","directions":"Mix the crushed biscuits with the cocoa powder in a big mixing bowl.
Melt the butter with the sugar and milk on the hob.
When the butter and sugar is all melted pour it into the biscuit mix.
Mix well and add the rum.
Cool it in the fridge for about 10 minutes.
Form little bonbon shapes.
This quantity should be enough for 50 pieces.
Line them up on a tray and transfer into the freezer for 5 minutes.
Meanwhile chop up the chocolate and melt it over steam.
I use a little metal pot for the chocolate and I put it over a pot of boiling water.
Dip the frozen bonbons into the chocolate and transfer them onto baking paper to dry.
Once dried you can cut out 15cm x 15cm square shapes from the baking paper and 10cm x 10cm from tin foil and wrap to finish the szaloncukor.","url":"https://recipe.bluelayer.org/recipe/55064/szaloncukor-an-edible-christmas-decoration"},{"id":"57463","title":"Cream Cheese Oat No Roll Pie Crust: No Sugar Added","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sweetener, herbal extract powder from stevia leaf","directions":"* If you are gluten free, make sure the rolled oats are gluten free.
Preheat your oven to 350 F.
Using a stand mixer, mix together cream cheese and butter until well combined.
In a separate bowl mix your flour, salt and Stevia.
Turn your mixer on low speed and gradually add the flour mixture to the cream cheese and butter.
Mix until well combined.
Spray a 9-inch pie plate with non stick cooking spray.
Pour your flour mixture into the pie plate.
Using your hands spread the batter on the bottom and up the sides of the pie plate.
This may take awhile but dont give up!
Prick the bottom of the dough with a fork.
Bake for 20-25 minutes or until the crust is browned.
Cover the crust with aluminum foil and continue to bake for another 10-15 minutes until the bottom is slightly browned and not soft.
Let it sit and cool before adding any filling.","url":"https://recipe.bluelayer.org/recipe/57463/cream-cheese-oat-no-roll-pie-crust-no-sugar-added"},{"id":"59075","title":"Dads Peanut Butter Brittle","ingredients":"sugars, granulated
syrups, corn, light
salt, table
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda","directions":"Generously grease a large rimmed cookie sheet and set aside.
In a large saucepan (with candy thermometer clipped to the side), over medium heat, bring to a boil the sugar, corn syrup, salt and water.
Stir until sugar is dissolved.
Stir in peanuts.
Stir frequently until temperature reaches 300 F (150 C) on your candy thermometer, or until a small amount of mixture dropped into a cup of very cold water separates into hard and brittle threads.
(I did this second method) 3.
Remove from heat.
Immediately stir in butter and baking soda, pour at once onto the cookie sheet and smooth it out quickly.
Let cool.
Break candy into pieces.","url":"https://recipe.bluelayer.org/recipe/59075/dads-peanut-butter-brittle"},{"id":"60142","title":"Whole Wheat Ciabatta Bread Rolls or Loaves","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table","directions":"Weigh out dry ingredients in your mixing bowl.
And water.
Mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
Knead into a ball (1 minute) and place into a dough riser lightly coated with oil.
Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
Preheat oven with two pizza stones (one per shelf) to 450F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
Turn bread dough out onto a lightly floured countertop and divide into four pieces.
You can make four large long ciabatta type loaves at this point or you can continue on and divide each dough ball into 8 pieces for rolls (see below).
Using a bench knife or scraper, gently form the dough into four long flat loaves.
Try not to work the dough to much.
If you would like to make ciabatta type sandwich rolls, divide each long loaf into 6-8 short segments using your bench knife.
Place loaves or rolls on 2 sheets of parchment paper that are roughly the same size as your pizza stones (2 loaves/sheet; 12-16 rolls/sheet).
Cover** and let rise for 45 minutes.
After rising, sprinkle the loaves with flour and slash the tops (I do not slash the rolls).
***.
Place the rolls/loaves in the oven using a pizza peel.
**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
Bake at 425F for 30-35 minutes.
If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
Cool on wire racks and enjoy!
*If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size.
**I use a plastic storage container that is designed to store things under my bed.
It is the perfect size and keeps my dough safe from cats, dogs and other critters.
***A sharp serrated knife works well.
****An inverted cookie tray works in a pinch.","url":"https://recipe.bluelayer.org/recipe/60142/whole-wheat-ciabatta-bread-rolls-or-loaves"},{"id":"60776","title":"Watermelon Jelly","ingredients":"watermelon, raw
sugars, granulated
lemon juice, raw
pectin, unsweetened, dry mix","directions":"r>Blend watermelon pieces in blender for about 1 minute on medium speed.
In large kettle, mix melon, sugar, and lemon juice.
Bring to a boil.
Stir in liquid fruit pectin and boil fifteen minutes, stirring.
Skim off the foam and pour into jars.
Wipe rims, place lids, screw on bands finger-tight and process in a boiling water bath for ten minutes.
Remove to a protected surface to cool undisturbed.
Note: this is an adopted recipe, and needs a bit of tweaking.
I plan on making the jelly with a thermometer in the future to ensure that the results are consistent.
Note #2: I've received questions about the 15 minute time listed in the recipe.
Almost all of the watermelon jelly recipes I've found doing a search are for 1 minute.
As this recipe has already been reviewed as is, I don't want to alter it too much.
But as an alternative, I'd like to give you a recipe from Epicurious.com, whom I've found to be a reliable source.
Watermelon Jelly: 4 cups seeded, diced watermelon, 3 1/2 cups sugar, 2 Tbs lemon juice, 1/2 of a 6 ounce pkg of liquid fruit pectin (1 foil pouch).
Instructions: Place diced watermelon in a blender container or food processor bowl.
Cover and blend or process until smooth (should have 2 cups watermelon puree).
In a 6 to 8 quart kettle combine the watermelon puree, sugar and lemon juice.
Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long handled wooden spoon.
Stir in the pectin all at once.
Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly.
Remove kettle from heat; skim off foam.
Ladle jelly into clean, hot half-pint jars, leaving 1/4-inch head space.
Wipe jar rims; adjust lids.
Allow to cool completely away from drafts, then store in cool, dark place.
Makes 4 half pints.
Note #3: user Foggy Kitchen come these helpful comments.
\"Mine did not gel and I had to research why not.
Follow directions!
Detail on the Pectin box distinctly separates fruit w/pectin -vs- bowl of sugar on side to be added LATER, then briefly fast boiled (the one minute reference).
\".","url":"https://recipe.bluelayer.org/recipe/60776/watermelon-jelly"},{"id":"61250","title":"Cran-Apple White Chocolate Popcorn","ingredients":"spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
pumpkin, raw
snacks, popcorn, air-popped (unsalted)
apples, raw, with skin
cranberries, dried, sweetened","directions":"Melt chocolate in large bowl set over pot of simmering water, stirring frequently until smooth.
Add cinnamon and pumpkin pie spice and whisk to combine.
Add popcorn and toss using two wooden spoons until well coated, about 30 seconds.
Add apples and cranberries and stir to combine.
Transfer mixture to to a parchment paper-lined rimmed baking sheet, using back of spoon to spread evenly over entire surface.
Chill in refrigerator for at least one hour.
Using hands, break into small pieces and serve.
Store for up to 3 days in covered container.","url":"https://recipe.bluelayer.org/recipe/61250/cran-apple-white-chocolate-popcorn"},{"id":"61249","title":"Chocolate Crumble","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table","directions":"Heat the oven to 375F or 350F on convection.
Line a baking sheet with a Silpat or parchment.
Cut the butter into pieces and put it in the bowl of a standing mixer fitted with the paddle.
Whisk the cocoa powder, flour, sugar, and salt together and add to the bowl.
Mix at medium speed until well combined, dark brown, and in big crumbs.
Spread out on the baking sheet, breaking up the biggest crumbs and leaving room for spreading.
Bake until crisp, about 20 minutes, rotating the pan halfway through baking.
Let cool.
When the crumble is cool, put it in a food processor and process to fine, even crumbs.
Store in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/61249/chocolate-crumble"},{"id":"61248","title":"Almond Bark Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
raisins, seeded
nuts, almonds","directions":"Melt chocolate until smooth.
Add raisins and almonds.
Pour onto wax paper
Let cool then break into pieces.","url":"https://recipe.bluelayer.org/recipe/61248/almond-bark-candy"},{"id":"61244","title":"French Bread Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In large bowl, stir together warm water, yeast and sugar.
Let stand until frothy, about 10 minutes.
Add oil, salt, and 2 cups of flour.
Stir in remaining flour 1/2 cup at a time, until dough pulls away from the sides of the bowl.
Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 to 10 minutes.
Place the dough in a lightly oiled large bowl.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough; turn out onto a lightly floured surface.
Divide the dought into 14 equal pieces and form into round balls.
Place on lightly greased baking sheet(s) at least 2 inches apart.
Cover the rolls with a damp cloth and let rise until doubled in volume, about 45 minutes.
Preheat oven to 400.
Bake for 12 to 14 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/61244/french-bread-rolls"},{"id":"61204","title":"Quick Yeast Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Put 4 cups of the flour, yeast, sugar and salt into large bowl.
Pour in hot water and oil and mix until combined- it will be sticky.
Add the remaining flour in increments until dough is no longer sticky.
Knead for about 5 minutes until dough is elastic and smooth.
Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
Punch it down and divide dough into two pieces.
Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
Bake at 400F for 40 minutes.
Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.","url":"https://recipe.bluelayer.org/recipe/61204/quick-yeast-bread"},{"id":"61181","title":"Honey Mustard Chicken (Convection-Microwave)","ingredients":"mustard, prepared, yellow
mustard, prepared, yellow
honey
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine both types of mustard with the honey in a small bowl.
Set aside.
Preheat oven for broiling.
Place chicken in 9 inch oven-safe dish.
Put dish on broiling trivet and broil in preheated oven for 12 to 15 minutes or until chicken is about half cooked.
Pour off any liquid and brush with sauce to cover chicken pieces completely.
Broil for an additional 12 to 15 minutes or until chicken is no longer pink.","url":"https://recipe.bluelayer.org/recipe/61181/honey-mustard-chicken-convection-microwave"},{"id":"61164","title":"Peach Oatmeal","ingredients":"oats
water, bottled, generic
peaches, yellow, raw
spices, cinnamon, ground
vanilla extract
honey","directions":"Cut up peach slices into small pieces.
In a bowl add oats, water, and peaches with juice.
Microwave in 500watt microwave for 2 minutes, stir, microwave for another 2 minutes, stir, then microwave in 1 minute intervals until cooked.
In a 1200watt microwave, microwave for 30 seconds, stir, microwave for another 30 seconds, stir, and then continue microwaving in 30 second intervals until cooked.
Once cooked, add cinnamon, butterscotch extract, and sweetener.
NOTE: This serving seems small since it is only 1/4 cup of oats, but with the addition of peaches, it is quite filling, especially when served with a glass of milk; Feel free however, to increase one serving size to double this amount for a very hearty breakfast.","url":"https://recipe.bluelayer.org/recipe/61164/peach-oatmeal"},{"id":"61151","title":"Skillet Style Maple Vanilla Nut Granola","ingredients":"nuts, almonds
nuts, pecans
oats
oat bran, raw
seeds, flaxseed
salt, table
syrup, maple, canadian
vanilla extract
honey
water, bottled, generic
butter, without salt","directions":"Place nuts in a large skillet.
Toast over medium heat 5-7 minutes or until nuts start to turn a light golden brown, stirring occasionally.
Stir in the oats, oat bran, flax seed, and salt.
In a small bowl, stir together the syrup, vanilla, honey, water and butter.
Drizzle over the nuts and stir until nut mixture is coated.
Press the mixture together with a spoon to form chunks if you like larger pieces of granola.
Cook for 25-35 minutes or until oats turn a light golden brown.
Stir every 5 to 10 minutes to prevent burning.
Spread granola out on a paper towel to cool.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/61151/skillet-style-maple-vanilla-nut-granola"},{"id":"61148","title":"Strawberry Frozen Yogurt","ingredients":"strawberries, raw
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof
yogurt, greek, plain, nonfat
lemon juice, raw","directions":"Slice the strawberries into small pieces.
Toss in a bowl with the sugar and vodka or kirsch, if using, stirring until the sugar begins to dissolve.
Cover and let stand at room temperature for 1 hour, stirring every so often.
Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth.
If you wish, press the mixture through a mesh strainer to remove any seeds.
Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturers instructions.
For Strawberry Frozen Yogurt Meringues (pictured on page 235), fill Meringue Nests (page 234) with Strawberry Frozen Yogurt.
Add a dollop of Whipped Cream (page 170), and surround the frozen yogurt and meringue shell with lots of sliced sweetened strawberries, adding a few raspberries or mango slices if you like.","url":"https://recipe.bluelayer.org/recipe/61148/strawberry-frozen-yogurt"},{"id":"61123","title":"Deluxe Butter Pie Pastry Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite","directions":"In a bowl, combine flour and salt with a rubber spatula.
Working quickly to prevent softening, cut the butter into 1/4-inch pieces.
Add the butter to the dry ingredients.
Using a pastry blender, cut the butter into pea-size pieces.
Add the shortening.
With a few quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl.
Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-size pieces.
Do not let the mixture soften and begin to clump; it must remain dry and powdery.
Drizzle 6 tablespoon ice water over the fat and flour mixture.
Cut with the blade side of the spatula until the mixture looks evenly moistened and begins to form small balls.
Press down on the dough with the flat side of the spatula.
If the balls of dough stick together, you have added enough water.
If they do not, drizzle 1 tablespoons more ice water over the top.
Cut in the water, then press with your hands until the dough coheres.
The dough should look rough, not smooth.
Divide the dough in half , collect each half in a square of plastic wrap and pull the plastic tight to form a cohesive round, flat disc.
Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling.
The dough can also be wrapped airtight and frozen for up to 6 months.
Thaw completely before rolling.
Bake this crust in a preheated over at 450 degrees for 15 minutes.
Let cool 20 minutes before filling.","url":"https://recipe.bluelayer.org/recipe/61123/deluxe-butter-pie-pastry-dough"},{"id":"61121","title":"White Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
nuts, almonds
cranberries, dried, sweetened
orange juice, raw","directions":"Line 8 inch square pan with foil; ends extending over the sides of the pan; set aside.
Microwave chocolate and milk in large microwaveable bowl on MEDIUM 2 to 3 minutes or until chocolate is completely melted.
Add almonds, cranberries and orange peel; stir until well blended.
Spread chocolate mixture into prepared pan.
Refrigerate 2 hours or until firm.
Lift fudge from pan using foil handles.
Cut into 48 pieces.
Store in tightly covered container in refrigerator up to 3 weeks.
(Do not freeze).","url":"https://recipe.bluelayer.org/recipe/61121/white-chocolate-fudge"},{"id":"61106","title":"Eggless Scones --","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Whisk, or sift the dry ingredients.
Cut the butter into the flour, with a pastry blender, until it resembles coarse crumbs.
Stir in the milk.
Add any optional ingredients, if desired.
On a floured surface, lightly knead the dough 5-10 times.
Place on a greased, or parchment lined, baking sheet.
Flatten gently to a 1\" thick round.
Cut, like a pie, into 8 wedges, but do not separate.
Brush the top with about 1 tablespoon milk.
Sprinkle with sugar, if desired.
Bake 400 degrees, 12 -15 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/61106/eggless-scones"},{"id":"61102","title":"Blueberry Frozen Yogurt","ingredients":"yogurt, greek, plain, nonfat
sugars, granulated
blueberries, raw
vanilla extract","directions":"Add yogurt, sugar and blueberries to your blender and blend until smooth.
If youre using frozen berries, it may take a little coaxing to get them all blended.
If it doesnt want to blend, shut off the blender and move the contents around a little with a wooden spoon or spatula.
Remove the spoon, pour in the Grand Marnier, replace the lid and blend again.
If a smooth product is desired, pour and force the yogurt base through a stainless steel, fine mesh strainer.
It will take a while, so be prepared!
If you like a more rustic yogurt with bits of blueberry and seeds throughout, skip the straining.
Either way, you need to refrigerate the base for 2-4 hours prior to freezing.
Pour the yogurt base into your ice cream maker and process according to manufacturers instructions.
(In my Cuisinart ice cream maker, it took 25 minutes and was ready to serve immediately.)
Transfer to a freezer-safe container with a lid.
This makes about two quarts.
If you have any yogurt left over, store it tightly packed in the freezer with a piece of plastic wrap laid directly on the surface of the frozen yogurt.","url":"https://recipe.bluelayer.org/recipe/61102/blueberry-frozen-yogurt"},{"id":"61100","title":"Pumpkin Pie Oatmeal","ingredients":"oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
salt, table","directions":"Cook oatmeal according to package instructions using water or milk.
Stove-top is the best but microwave works just fine.
When the oatmeal is fully cooked, pour into a bowl and stir in the remaining ingredients.
Enjoy with coffee or tea!","url":"https://recipe.bluelayer.org/recipe/61100/pumpkin-pie-oatmeal"},{"id":"61094","title":"Meringue Mushrooms","ingredients":"egg, white, raw, fresh
cream, whipped, cream topping, pressurized
salt, table
vanilla extract
sugars, granulated
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 225 degrees F (110 degrees C).
Line 2 cookie sheets with parchment paper or aluminum foil.
In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy.
Add cream of tartar, salt, and vanilla.
Continue whipping until the whites hold soft peaks.
Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
Place a round tip into a pastry bag, and fill the bag half way with the meringue.
To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets.
Pull the bag off to the side to avoid making peaks on the top.
For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up.
They should resemble candy kisses.
Do not worry about making all of the pieces exactly the same.
The mushrooms will look more natural if the pieces are different sizes.
Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets.
Set aside to cool completely.
Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
Poke a small hole in the bottom of a mushroom cap.
Spread chocolate over the bottom of the cap.
Dip the tip of a stem in chocolate, and press lightly into the hole.
When the chocolate sets, they will hold together.
Repeat with remaining pieces.
Store at room temperature in a dry place or tin.","url":"https://recipe.bluelayer.org/recipe/61094/meringue-mushrooms"},{"id":"61077","title":"Cinnamon-Sugar Monkey Bread","ingredients":"butter, without salt
martha white foods, martha white's buttermilk biscuit mix, dry
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 350F
Spray a 10 inch bundt pan with nonstick cooking spray
Cut biscuits into quarters.
Melt butter in a medium bowl
Combine cinnamon and sugar in a large bowl.
Mix its all combined and delicious
You can get the kids involved during this step.
Toss the biscuit pieces in the melted butter and then plop them in the cinnamon sugar mixture.
Make sure it gets alllll coated.
Add them into the bundt pan
Cover the pan with tin foil and bake for 35 minutes.
Remove the foil after 35 minutes and put it back into the oven until puffed and golden, around 10-15 minutes
Once the bread is done immediately loosen the bread from the sides of the pan by running a knife along the sides and flipping it over onto a plate or a platter
Consume","url":"https://recipe.bluelayer.org/recipe/61077/cinnamon-sugar-monkey-bread"},{"id":"61072","title":"THE BEST EVER!! Candied Cinnamon Carrots","ingredients":"carrots, raw
water, bottled, generic
sugars, brown
honey
butter, without salt
spices, cinnamon, ground
salt, table","directions":"Place the carrots and water in a pot with a fitted lid and cook the carrots until you can pierce with a fork but not TOO soft.
Reserve 1 cup of the cooking water and drain the carrots.
Return reserved water and carrots to the pot.
Add the remaining ingredients and bring to a boil.
Lower heat to a low simmer and continue to cook for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/61072/the-best-ever-candied-cinnamon-carrots"},{"id":"61051","title":"Cashew Brittle","ingredients":"sugars, granulated
butter, without salt
syrups, corn, light
water, bottled, generic
leavening agents, baking soda
salt, table
nuts, cashew nuts, raw","directions":"Lightly coat a rimmed baking sheet with nonstick cooking spray; set it aside.
Combine the sugar, butter, corn syrup and water in a large saucepan.
Stir together so that all of the sugar is wet.
Cook the mixture over high heat without stirring until it turns a dark amber color, about 10 minutes.
Remove from the heat.
Carefully whisk in the baking soda, followed by the salt; the caramel will rise and bubble.
Using a wooden or metals spoon, fold in the cashews.
Pour the brittle onto the prepared baking sheet, and using the back of the spoon, spread it out into a layer about 1/2 inch thick.
Let it cool completely.
Break the brittle into bite-size pieces, using a mallet or the back of a heavy knife.
The brittle can be stored in an airtight container at room temperature for up to 2 weeks.
Notes:
When you pour your brittle mixture out, after you stir the nuts in, you must work quickly.
Dont let that send you into a tizzy.
Instead, warm the baking tray onto which you will pour the caramel with nuts.
Line the baking sheet with parchment paper and warm it in the oven (at 150 degrees F) for 5 minutes or so.
Pour the brittle onto the warmed sheet (lined with parchment) and spread the liquid brittle around as quickly as possible with a wooden spoon.
Immediately place a piece of plastic wrap on top of the brittle and use a rolling pin to roll the brittle out to the desired thickness.
(Recipe adapted from Karen DeMascos The Craft of Baking.)","url":"https://recipe.bluelayer.org/recipe/61051/cashew-brittle"},{"id":"61032","title":"Low Carb Almond Pie Crust","ingredients":"nuts, almonds
butter, without salt
sweetener, syrup, agave","directions":"Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/61032/low-carb-almond-pie-crust"},{"id":"61019","title":"Garlic knots","ingredients":"oil, canola
spices, garlic powder
cheese, parmesan, hard
spices, oregano, dried
spices, parsley, dried
milk, buttermilk, fluid, cultured, lowfat","directions":"cut each biscuit into thirds.
roll each piece into a 3 inch rope and tie into a knot.
place 2 inches apart on ungreased baking sheet
bake at 400F for 8 to 10 minutes until golden golden brown
in a large bowl combine the remaining ingredients
brush oil mixture over knots","url":"https://recipe.bluelayer.org/recipe/61019/garlic-knots"},{"id":"61010","title":"Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
candies, marshmallows
candies, marshmallows","directions":"Melt chocolate chips first in a double boiler.
When melted, add the condensed milk, at this point the melted chocolate would become tough to handle, but keep folding untill the milk is incorporated and becomes smooth.
Add the 1 cup of mini marshmallows.
Stir in until completly melted into chocolate.
Pour into greased tin and add the remaining marshmallows.
I used a standard loaf pan, cause I like chunks not pieces of fudge.
Chill untill firm, overnight is best.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/61010/chocolate-fudge"},{"id":"61008","title":"Sandy's Mississippi Delta Cathead Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
bacon, meatless","directions":"Blend above ingredients in a mixing bowl.
Dump a hand full of flour on a pastry cloth or whatever.
A brown paper sack also works.
Newspaper also works just fine.
Dump the blended dough onto the flour.
Pour a dash of oil into your skillet and smear it around with your fingers.
Coat the inside of the skillet and the palms of your hands with oil.
Knead the dough for about 30 seconds, rolling it in the flour and thickening it.
Halve the dough.
Halve it again, making 4 pieces of dough.
Roll each piece of dough between your hands, making it into a ball, then put it in the skillet.
Use a spoon or a pastry brush and put a little oil or bacon drippings on the top of each unbaked biscuit.
Preheat oven to 350.
Bake 25 minutes.
Broil/toast for 1 or 2 minutes.","url":"https://recipe.bluelayer.org/recipe/61008/sandys-mississippi-delta-cathead-biscuits"},{"id":"61002","title":"Easy As Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"add the first five ingredients together and leave them for at least ten minutes covered.
mix with the flour.
i usually use standard grade white flour and if i need more when im mixing up the dough i use wheatmeal flour.
mix up the dough until you get it to bounce back slightly when you press it.
it shouldnt be sticky.
cover it with flour, leave it to rise covered for at least thirty minutes.
divide up the risen dough into eight pieces and roll each one out.
make each protion 15/18 cm in diameter.
leave to stand for 10 minutes before baking.
dont open the oven too much.
take out the bread as soon as it has finished rising.
you can freeze it after it has cooled down and reheat it for use later.
note, its ok for the bread to go flat again after you take it out of the oven.","url":"https://recipe.bluelayer.org/recipe/61002/easy-as-pita-bread"},{"id":"60999","title":"Pecan Turtles Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, pecans
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Combine flour, 1 cup brown sugar and softened butter in large mixer bowl.
Beat at medium speed of electric mixer 2 to 3 minutes or until mixture resembles fine crumbs.
Pat mixture evenly onto bottom of ungreased 13 x 9 inch baking pan.
Sprinkle pecans evenly over crumb mixture.
Combine 2/3 cup butter and remaining 1/2 cup brown sugar in small saucepan.
cook and stir over medium heat until entire surface is bubbly.
cook and stir 1/2 to 1 minute more.
Pour into pan, spreading evenly over crust.
Bake in 350 degrees F (175 degrees C) oven 18 to 20 minutes or until entire surface is bubbly.
Remove from oven; immediately sprinkle with chocolate pieces.
Let stand 2 to 3 minutes to allow chocolate to melt; use knife to swirl chocolate slightly.
Cool completely in pan on wire rack.
Use sharp knife to cut into 48 bars.","url":"https://recipe.bluelayer.org/recipe/60999/pecan-turtles-bars"},{"id":"60996","title":"Caramelized Macadamia Nuts","ingredients":"nuts, macadamia nuts, raw
sugars, powdered","directions":"Heat small heavy saucepan over medium heat.
Add the sugar and macadamia nuts to the pan and stir.
Continue stirring until the sugar has melted and caramelized the macadamia nuts.
Carefully transfer nuts onto waxed paper.
Let cool - break into pieces.","url":"https://recipe.bluelayer.org/recipe/60996/caramelized-macadamia-nuts"},{"id":"60995","title":"Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
cream, whipped, cream topping, pressurized
raisins, seeded","directions":"Pre heat oven to 425.
Mix dry ingredients.
Cut in butter until the size of small peas.
Make a well in center of mixture and add cream and raisins.
Stir with a fork till soft dough forms.
Knead ball of dough 10 times.
Flour counter and pat dough into a square about 1 inch thick.
Cut into 12 pieces.
Bake until just lightly browning around edges.
Around 12 minutes.
When you take these from the oven brush tops with honey.","url":"https://recipe.bluelayer.org/recipe/60995/cream-scones"},{"id":"60993","title":"Redding's Blue Cheese Coleslaw","ingredients":"vinegar, cider
sugars, granulated
salad dressing, mayonnaise, regular
cream, sour, cultured
mustard, prepared, yellow
milk, buttermilk, fluid, cultured, lowfat
sauce, worcestershire
spices, pepper, black
cheese, blue
cabbage, raw
cabbage, raw
carrots, raw
parsley, fresh","directions":"In a mixing bowl combine vinegar and sugar until sugar dissolves.
Whisk in mayonnaise, sour cream, mustard, buttermilk, Worcestershire and black pepper.
Fold cheese into dressing with a rubber spatula, taking care not to break cheese pieces.
The dressing should be made in advance and refrigerated for at least two hours before blending with cabbage mixture.
In a large bowl, combine cabbage, carrots and parsley.
Refrigerate 1 hour.
Combine dressing and cabbage mix and serve immediately.","url":"https://recipe.bluelayer.org/recipe/60993/reddings-blue-cheese-coleslaw"},{"id":"60978","title":"Orange-Balsamic Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
salt, table
cornstarch
marmalade, orange
vinegar, balsamic","directions":"Place chicken between 2 pieces of heavy-duty plastic wrap and flatten to 1/2 inch thickness.
Sprinkle with salt and pepper, then dredge in flour.
Melt margarine in a large non-stick skillet.
Add chicken and cook over medium-high heat until done, about 8-10 minutes, turning once.
Remove from skillet and keep warm.
Combine broth and cornstarch.
Stir in marmalade.
Add to skillet and cook, stirring constantly, until mixture is thickened.
Stir in vinegar.
Reduce heat to medium.
Return chicken to skillet and turn to coat well with sauce.
Cook 1-2 more minutes until thoroughly heated.","url":"https://recipe.bluelayer.org/recipe/60978/orange-balsamic-chicken"},{"id":"60974","title":"Chocolate Walnut Rugelach","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"In a food processor, or in a large bowl with an electric mixer, combine all the dough ingredients.
Process or beat until it becomes dough-like.
(In a food processor the mixture will form a ball, and stick together.
With a mixer, it just turns into dough.
Dont over beat.)
Put aside.
Now, in your food processor, combine all the filling ingredients and process until finely chopped.
If you dont have a processor, you can do this in a blender -- just make sure you stop and scrape and sides down several times so that everything is evenly ground.
Cut the dough into 4 pieces and dust each one with flour.
Dust the counter or tabletop with flour, too.
Roll a piece of dough into a circle, approximately 10 inches (25 cm) in diameter.
Handle the dough gently, and dont be afraid to sprinkle it with more flour to prevent it from sticking to the counter or the rolling pin.
Cover the entire surface of this circle with some of the filling in a thin, even layer.
Using a pizza cutter (or a sharp knife) cut the circle into 8 wedges, pizza-style.
Roll each wedge up -- starting at the wide, outside edge -- rolling firmly toward the point.
Place on an ungreased cookie sheet, bending slightly to form a crescent.
Repeat with the rest of the dough and filling.
Bake at 350F (180C) for 15 to 20 minutes, until very lightly browned on top, but not burnt on the bottom.","url":"https://recipe.bluelayer.org/recipe/60974/chocolate-walnut-rugelach"},{"id":"60973","title":"Mango Popsicles","ingredients":"mango nectar, canned
sugars, granulated
water, bottled, generic
water, bottled, generic","directions":"Place mango pieces, sugar, water, and ice in a food processor or blender, and process until very smooth and frosty.
Pour the mixture into Popsicle molds or ice cube trays, and freeze until solid, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/60973/mango-popsicles"},{"id":"60959","title":"Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Note: Recipe can be made with ALL A/P flour.
You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a castiron or other heavy skillet or griddle at least 9 inches in diameter.
Sprinkle the yeast over the warm water in a large bread bowl.
Stir to dissolve.
Add whole wheat flour, one cup at a time, then 1 cup white flour.
Stir 100 times (one minute) in the same direction to activate the gluten in the flour.
Let this sponge rest for at least 10 minutes or as long as 2 hours.
Sprinkle salt over the sponge and stir in the olive oil.
Mix well.
Add white flour, one cup at a time.
When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic.
Return the dough to a lightly oiled bread bowl and cover with plastic wrap.
Let rise until at least double in size, approximately 1 1/2 hours.
Gently punch down.
Dough can be made ahead to this point and then stored, covered, in the refrigerator for 5 days or less.
If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag.
This will give the dough a chance to expand when it is in the refrigerator (which it will do).
From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up to one week.
The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread.
Dough should be brought to room temperature before baking.
This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick.
You can also of course make smaller breads.
Size and shape all depend on you, but for breads of this dimension the following baking tips apply: Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate.
Preheat oven to 450 degrees.
Divide dough in half, then set half aside, covered, while you work with the rest.
Divide dough into eight equal pieces and flatten each piece with lightly floured hands.
Roll out each piece to a circle 8 to 9 inches in diameter.
You may wish to roll out all eight before starting to bake.
Cover rolled out breads, but do not stack.
Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets.
Bake each bread for 3 or 4 minutes, until the bread has gone into a full\"balloon\" or until it is starting to turn lightly golden, whichever happens first.
If there are seams or dry bits of dough- or for a variety of other reasons- your bread may not go into a full\"balloon\".
Don't worry, it will still taste great.
The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently\"balloon.
\"But even then, if you're like us, it won't always\"balloon\" fully and you won't mind because the taste will still be wonderful.
When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft).
When first half of the dough has been rolled out and baked, repeat for rest of dough, or store in refrigerator for later use, as described above.
You can also divide the dough into more, smaller pieces if you wish, to give you smaller breads.","url":"https://recipe.bluelayer.org/recipe/60959/pita-bread"},{"id":"60955","title":"Steakhouse Rub","ingredients":"salt, table
spices, onion powder
spices, garlic powder
spices, paprika
spices, pepper, black
sugars, granulated
celery, raw
spices, nutmeg, ground","directions":"Mix all ingredients.
Pierce meat several times with a fork.
Sprinkle ingredients over meat.
Pound meat with meat hammer or fist.
Set in refrigerator for 1-2 hours or overnight.
Grill as usual.","url":"https://recipe.bluelayer.org/recipe/60955/steakhouse-rub"},{"id":"60947","title":"Olive Oil Bread, with or without Olives","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
spices, rosemary, dried
olives, ripe, canned (small-extra large)","directions":"Combine the flour, yeast, and salt in a food processor.
Turn the machine on and add the olive oil through the feed tube, followed by 1 cup water.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
If dry, add another tablespoon or two of water and process for another 10 seconds.
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
Turn the dough onto a floured work surface and, by hand, knead in either the rosemary or the olives or both (or neither).
Form a smooth, round dough ball, put this in a bowl, and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
Proceed to step 3 or wrap the dough tightly in plastic wrap and freeze for up to a month.
(Defrost in a covered bowl in the refrigerator or at room temperature.)
When the dough is ready, form it into a ball and divide it into 2 pieces if you like or leave whole; roll each piece into a round ball.
Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
Let rest until the dough puffs slightly, about 20 minutes.
Pinch the bottom of the ball(s) to seal the seam as best you can.
Sprinkle all over with flour and let rise on a well-floured (or use cornmeal) peel or baking sheet, covered, for at least an hour and preferably longer, up to 2 hours.
Preheat the oven to 425F.
Slash the top several times with a razor blade (you can make a pattern if you like).
Put the baking sheet directly into the oven or slide the dough from the peel onto a pizza stone on a rack set low in the oven.
Bake until the loaves are beginning to brown, 15 to 20 minutes, then lower the heat to 375F.
(If necessary, adjust the oven heat so the breads brown evenly.)
Bake until the crust is golden brown and the internal temperature of the bread is at least 210F, 40 to 60 minutes total.
Remove and cool on a wire rack.
You can make this with olives, too, but omit the rosemary: In step 2, knead 1 large onion, minced, into the dough in place of or along with the olives.
Add, if you like, 1 tablespoon chopped fresh mint leaves.
A standard in North Africa: Substitute 2 cups fine semolina flour for 2 cups of the white flour.
Instead of forming the dough into loaves, roll or press it into large rounds (at least 10 inches in diameter), as you would pizza (page 572).","url":"https://recipe.bluelayer.org/recipe/60947/olive-oil-bread-with-or-without-olives"},{"id":"60944","title":"London Broil Marinade","ingredients":"vinegar, red wine
catsup
oil, olive, salad or cooking
soy sauce made from soy (tamari)
sauce, worcestershire
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, garlic powder","directions":"Mix all ingredients.
Pour over meat.
Pierce with fork.
Refrigerate overnight.","url":"https://recipe.bluelayer.org/recipe/60944/london-broil-marinade"},{"id":"60915","title":"Toffeed Nuts","ingredients":"sugars, powdered
water, bottled, generic
butter, without salt
nuts, walnuts, english","directions":"Combine the sugar and water in a large saucepan over medium heat and stir until the sugar dissolves.
Bring to the boil, reduce the heat to low and simmer for 2025 minutes until golden.
Meanwhile, line a large baking tray with baking paper.
Put the nuts on the tray and cover with another layer of baking paper.
Crush the nuts with a rolling pin and set aside.
Remove the sugar and water from the heat and carefully add the butter and crushed nuts and quickly pour onto the baking paper-lined tray.
Spread the mixture evenly across the tray and set aside to cool.
Break into pieces and serve.
Store in the pantry in an airtight container for up to 10 days.","url":"https://recipe.bluelayer.org/recipe/60915/toffeed-nuts"},{"id":"60914","title":"Very Berry Cranberry Sauce","ingredients":"cranberries, dried, sweetened
water, bottled, generic
sugars, granulated
pumpkin, raw
spices, cinnamon, ground
blueberries, raw
raspberries, raw","directions":"Rinse and drain cranberries.
Place in a heavy medium saucepan with water and sugar.
Bring to a boil, and when you hear a cranberry or two pop, reduce heat to low.
Stir and simmer for 10 minutes.
Use a wooden spoon to press some of the cranberries against the pan to mash them slightly.
Add the pumpkin pie spice and cinnamon.
Mix well and remove from heat.
Mix in the blueberries and raspberries, breaking them up a bit with the spoon, if desired.
Transfer sauce to a bowl, allow to cool slightly, then cover and refrigerate until well chilled.
The sauce will thicken as it cools.
Best if made at least a day or two before serving.","url":"https://recipe.bluelayer.org/recipe/60914/very-berry-cranberry-sauce"},{"id":"60907","title":"Taku Glacier Lodge Herb Biscuits","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cheese, parmesan, hard
spices, thyme, dried
parsley, fresh
spices, tarragon, dried
spices, basil, dried
spices, garlic powder
butter, without salt
water, bottled, generic","directions":"Preheat oven to 450 degrees.
Place all ingredients except butter and water in a mixing bowl; cut butter into mix so pieces are no smaller than a peanut.
Make a well and add cold water; work enough to make a slightly sticky dough.
Place dough on floured board; fold, turn it over and fold again.
Do this about 8 times.
You may need to add a little flour between folds if the dough is to sticky.
Pat into a square about 1-inch thick; cut into square biscuits or use a round biscuit cutter.
Place on an ungreased cookie sheet and bake for 25-30 minutes.
Serve hot!","url":"https://recipe.bluelayer.org/recipe/60907/taku-glacier-lodge-herb-biscuits"},{"id":"60896","title":"Almond Roca","ingredients":"syrups, corn, light
sugars, granulated
butter, without salt
water, bottled, generic
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"In a large heavy saucepan, gently boil syrup, sugar, butter and water until\"hard crack\"; appears on a candy thermometer, 300F (150C).
Do not stir.
This step takes at least 20 minutes.
Remove from heat, add almonds and stir well.
Spread on an ungreased cookie sheet and, before candy is allowed to cool, sprinkle with chocolate chips.
As they melt, spread the chocolate chips evenly over the candy.
Cool in the refrigerator or freezer.
Break into bite size pieces.","url":"https://recipe.bluelayer.org/recipe/60896/almond-roca"},{"id":"60890","title":"Pooris (Fried Indian Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
oil, canola
salt, table
water, bottled, generic","directions":"Put the flour and salt into a medium-sized bowl.
Pour the oil and hot water on top.
Mix together with hands until it becomes a soft dough.
Cover the dough with a damp towel to keep it moist.
Let the dough sit for 30 minutes.
Sprinkle some flour on the counter and knead the dough for a couple of minutes.
Divide the dough into 6 equal parts.
Roll each piece into a 6-inch circle.
Be sure to cover each circle with a cloth to keep from drying out.
Heat a couple of tablespoons of canola oil in a skillet.
When the skillet is hot, fry one circle of dough at a time, adding a little oil with each.
Fry 15-20 seconds on each side until the it is puffed and golden.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/60890/pooris-fried-indian-bread"},{"id":"60889","title":"Plum Crumble","ingredients":"nuts, almonds
nuts, almonds
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
sugars, granulated
cornstarch
plums, raw
butter, without salt","directions":"Put the rack of the oven in the center.
Preheat oven to 375F.
Crumble: In a bowl, mix all dry ingredients.
Add butter and mix juntil preparation is just moisten and stick together until the pressure of the fingers.
Set aside.
Garnish: In a square baking pan of 20 cm (8 inch) or that can hold 2 L (8 cups), mix sugar and cornstarch.
Add plums, butter and stir well.
Cover with the crumble by dropping it in pieces on the plums.
Cook in oven about 45 minutes or until golden.
Serve to room temperature or cold.","url":"https://recipe.bluelayer.org/recipe/60889/plum-crumble"},{"id":"60884","title":"Cinnamon Peanut Brittle","ingredients":"water, bottled, generic
sugars, granulated
cream, whipped, cream topping, pressurized
syrups, corn, light
spices, cinnamon, ground
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer.
Bring to a boil over medium heat.
After it boils, stir the mixture occasionally.
Boil the mixture until it reaches 340 degrees F. The color should be deep golden brown.
Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon.
Stir in the butter until melted, then the peanuts and baking soda.
Pour the mixture onto the oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan).
Let harden, uncovered, in a cool place, 30 to 45 minutes.
(To wash the saucepan, soak it overnight.)
Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/60884/cinnamon-peanut-brittle"},{"id":"60879","title":"Melon Lime Slushy","ingredients":"watermelon, raw
lime juice, raw
sugars, granulated
spices, thyme, dried
alcoholic beverage, tequila sunrise, canned
water, bottled, generic","directions":"Spread melon pieces on a rimmed baking sheet in a single layer.
Freeze until just hard, about 1 hour.
Transfer melon pieces to a food processor and add lime juice, sugar, thyme, 1/2 water and tequila (tequila is optional).
Pulse until smooth and slushy, scraping the sides of the bowl occasionally.
Add water if you prefer a thinner consistency.
Add lime juice and sugar to taste (optional and extra).
Divide among serving glasses and garnish with thyme sprigs.
Serve immediately with spoons or let melt slightly to serve as a drink.","url":"https://recipe.bluelayer.org/recipe/60879/melon-lime-slushy"},{"id":"60873","title":"Divine One-hour Buttermilk Rolls","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
oil, canola
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
butter, without salt","directions":"Combine yeast and sugar in large bowl.
Set aside.
Heat the buttermilk and water in the microwave until warm- NOT HOT!
About 45 seconds to 1 minute.
Pour the buttermilk slowly into the yeast/sugar mixture until combined.
Allow this mixture to sit for 5 minutes.
Add oil and dry ingredients, mixing until a soft dough forms.
Allow the dough to rest for about 10 minutes.
While the dough is resting, melt the butter in a 9\" round (dark) cake pan.
Spray your hands with butter or cooking spray, and scoop out a piece of dough (about 2-3 T. size).
Roll it into a ball in your hands.
Drop the ball into the pan, and roll it around in the butter.
Repeat this process with the remaining dough, buttering hands again as needed.
You will wind up with about 12 rolls.
Place the pan in a warm place to rise, for 30-60 minutes.
Longer is better, of course.
Preheat the oven to 425, and bake for 8-12 minutes until golden brown.
You don't need butter with these!","url":"https://recipe.bluelayer.org/recipe/60873/divine-one-hour-buttermilk-rolls"},{"id":"60847","title":"Easy Apple Crisp Recipe","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
salt, table
sugars, brown
oats
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Heat the oven to 350 degrees F and arrange a rack in the middle.
Lightly coat an 8-by-8-inch baking dish with butter.
Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat.
Place the apple mixture in the prepared baking dish and set aside.
Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined.
With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes.
Let cool on a rack at least 30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/60847/easy-apple-crisp-recipe"},{"id":"60840","title":"Tamale Pie","ingredients":"soymilk, original and vanilla, unfortified
vinegar, distilled
beans, snap, green, raw
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 400F.
Combine the soymilk and vinegar and let stand 5 minutes or more.
Heat the beans until very hot, then pour into a 9- x 12-inch baking dish.
Mix the dry ingredients in a large bowl, and add the soymilk mixture and oil.
Stir just to mix, then pour over the hot beans, and bake until the bread is set and golden brown, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/60840/tamale-pie"},{"id":"60836","title":"Pear Paste and Cheddar Crackers","ingredients":"pears, raw
lemon juice, raw
sugars, granulated
cheese, cheddar
cookies, graham crackers, plain or honey, lowfat","directions":"Core and chop pears, put into a saucepan with the lemon juice and half of the cores (make sure you dont have any seeds).
Barely cover the pears with water; simmer until pears are soft.
Puree the pears in a food processor, and return pears to a clean saucepan.
Add the sugar and cook until very thick, make sure you are stirring regularly.
Pour the mixture into a lined deep baking tray and leave to firm at room temperature.
Cut into pieces and serve with cheddar cheese and water crackers.","url":"https://recipe.bluelayer.org/recipe/60836/pear-paste-and-cheddar-crackers"},{"id":"60833","title":"Shrimp Stock","ingredients":"oil, canola
crustaceans, shrimp, raw (not previously frozen)
onions, raw
carrots, raw
celery, raw
tomatoes, red, ripe, raw, year round average
water, bottled, generic","directions":"Heat oil in a large Dutch oven over medium-high heat.
Add shrimp to pan; saute 2 minutes or until shells turn bright orange.
Add onion, carrot, and celery; saute 3 minutes or until tender.
Add tomato paste, stirring well with a wooden spoon.
Cook 8 minutes or until tomato paste turns orange, stirring constantly.
Add 5 cups water; bring to a boil.
Remove from heat.2.
Place half of shrimp mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth.
Pour into a large bowl.
Repeat procedure with remaining shrimp mixture.
Return to pan.
Bring to a simmer over medium heat; remove from heat.
Let stand for 10 minutes.
Strain the shrimp mixture through a fine sieve over a bowl.
Discard solids.","url":"https://recipe.bluelayer.org/recipe/60833/shrimp-stock"},{"id":"60830","title":"Ginger Peppernuts","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking soda
salt, table
sugars, powdered","directions":"Preheat oven to 300.
Combine butter and brown sugar in saucepan to melt.
Sift together flour, ginger, soda, and salt.
Stir into butter mixture.
Pat dough into square or rectangle shape on cookie sheet.
Cut like you would a cake or bars into bite-size pieces.
Do not separate.
Bake 20 minutes.
After removing from oven, re-cut peppernuts along the same lines.
Cool, then toss in powdered sugar to coat.","url":"https://recipe.bluelayer.org/recipe/60830/ginger-peppernuts"},{"id":"60829","title":"Wendi's Famous Almond Toffee","ingredients":"butter, salted
sugars, granulated
water, bottled, generic
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Heat butter, sugar and water in a heavy stock pan on med high heat.
Stir constantly to 250 F degrees (using candy thermometer).
At 250 F degrees add nuts and continue to stir to 300 F degrees.
Pour hot candy into an 11\" x 15\" jelly roll pan.
When toffee has cooled slightly (approx 10 min) place half the chocolate chips on top.
As the chocolate melts spread evenly
Sprinkle with walnuts if desired.
When cool, invert the toffee on waxed paper.
Carefully melt the remaining toffee approx 1-2 min in microwave or over double boiler.
Spread melted chocolate on toffee.
Again sprinkle with walnuts if desired.
When completely cooled and hardened break into small pieces.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/60829/wendis-famous-almond-toffee"},{"id":"60819","title":"Spicy Winter Squash Soup","ingredients":"a cajun life, all purpose cajun seasoning,
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
celery, raw
spices, garlic powder
oil, olive, salad or cooking
corn, sweet, white, raw
beans, snap, green, raw
spices, basil, dried","directions":"Trim edges of squash, cut into four pieces, remove seeds.
Steam 12-15 minutes until soft.
Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; puree.
Saute onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
Reduce heat to low, stir in Cajun spice mix.
Stir for 30 seconds, add squash puree and remaining milk.
Bring to a boil, simmer for 15 minutes.
Add corn and green beans and continue to simmer.
Stir in basil.
Season with salt to taste.","url":"https://recipe.bluelayer.org/recipe/60819/spicy-winter-squash-soup"},{"id":"60812","title":"Tiger Butter Candy","ingredients":"candies, white chocolate
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized","directions":"In a micrwave safe bowl, heat candy coating and peanut butter on medium for 3-4 minutes or until melted.
Mix well.
Pour onto a foil lined baking sheet coated with nonstick cooking spray.
Spread into thin layer.
In another microwave safe bowl, heat chips and cream on high for about 30 seconds or until chips are soft; stir until smooth.
Pour and swirl over peanut butter layer.
Freeze for 5 minutes or until set.
Break into small pieces.","url":"https://recipe.bluelayer.org/recipe/60812/tiger-butter-candy"},{"id":"60804","title":"Hazelnut Praline","ingredients":"sugars, granulated
nuts, hazelnuts or filberts","directions":"Lightly oil a baking sheet.
In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, just until a golden caramel.
Add hazelnuts, stirring until coated well.
Immediately pour mixture onto baking sheet and cool completely, about 30 minutes.
Remove praline from baking sheet and break into pieces.
Praline may be eaten as candy or ground in a food processor and used as a dessert topping.","url":"https://recipe.bluelayer.org/recipe/60804/hazelnut-praline"},{"id":"60803","title":"Fast and Easy Whole Wheat Pizza Dough","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In large mixing bowl, dissolve sugar in warm water.
Sprinkle yeast over water and let stand for 10 minutes or until foamy.
Meanwhile, combine flours and salt.
Stir oil into foamy yeast mixture.
Stir in about half the flour mixture.
Add more flour, mixing until dough can be gathered into a slightly sticky ball (you may need a little more or less than 3 cups of flour).
On lightly floured surface, kneed dough for about 5 minutes or until smooth and elastic, adding more flour as necessary to prevent dough from stick to counter.
Cut dough in half; cover with waxed paper and let rest for 10 minutes.
On lightly floured surface, use a rolling pin to roll each piece of dough into a 12-inch circle, about 1/4 inch thick.
Transfer rounds to 2 lightly oiled pizza pans or baking sheets.
Carefully, using fingers, stretch dough into large circles.
Let dough rise for about 15 minutes before adding toppings.
For a thicker crust let dough rise for 30 minutes.
Add toppings just before baking.
Makes two 12 inch pizza rounds.","url":"https://recipe.bluelayer.org/recipe/60803/fast-and-easy-whole-wheat-pizza-dough"},{"id":"60800","title":"Almond Brittle","ingredients":"oil, canola
nuts, almonds
sugars, brown
cream, whipped, cream topping, pressurized
water, bottled, generic","directions":"Spread the oil over a baking sheet.
Spread almonds evenly over the surface of the sheet.
In a medium heavy bottomed saucepan, stir the sugar and cream of tartar into the water over low heat until dissolved.
When the sugar is dissolved, increase the heat to medium and stop stirring.
Bring to a boil and allow temperature, as measured with a candy thermometer, to 300 degrees F (hard crack stage).
Immediately pour the syrup over the almonds and allow to cool and harden completely.
Break into pieces to serve.","url":"https://recipe.bluelayer.org/recipe/60800/almond-brittle"},{"id":"60799","title":"Hippie-Chick Granola","ingredients":"oat bran, raw
oats
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
cranberries, dried, sweetened
cherries, sweet, raw
seeds, flaxseed
honey
butter, without salt","directions":"Preheat oven to 350.
Coat a baking sheet or jelly roll pan with cooking spray; set aside.
In a large mixing bowl, combine the bran flakes, oats, almonds, pumpkin seeds, currants, cranberries, cherries, and flax seeds.
Set aside.
In a small bowl, combine the honey and the melted butter, and pour over the oat and fruit mixture.
Stir with a wooden spoon until combined.
Spread mixture onto the prepared pan, and bake for 23 minutes or until golden.
Cool on the pan, and break into pieces with a spatula.
Store in an airtight container (I like a glass jar) for up to a week.","url":"https://recipe.bluelayer.org/recipe/60799/hippie-chick-granola"},{"id":"60796","title":"Homemade Cinnamon Chips","ingredients":"sugars, granulated
spices, cinnamon, ground
shortening, vegetable, household, composite
syrups, corn, light","directions":"Preheat oven to 225 degrees F (110 degrees C).
Stir sugar, ground cinnamon, shortening, and corn syrup together in a small bowl until dough comes together.
Place dough between two layers of parchment paper; roll to 1/8- to 1/4-inch thick.
Transfer to a baking sheet; remove top piece of parchment paper.
Bake in preheated oven until golden and bubbly, about 35 minutes.
Cool completely and break into pieces.","url":"https://recipe.bluelayer.org/recipe/60796/homemade-cinnamon-chips"},{"id":"60783","title":"World's Greatest Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Combine the yeast, sugar and water.
Let stand until foamy.
Add the oil, salt, water and flour 1 cup at time until a dough forms.
Knead until smooth.
Place in a sprayed bowl.
Cover with a damp towel.
Let rise 2 hours.
Punch down.
Return to bowl.
Cover.
Let rest 30 minutes.
Knead briefly.
Divide into 12 pieces.
Roll out each into a 4-6 inch circle.
Place on sprayed wax paper, then cover with more sprayed wax paper.
Let rest 30 minutes.
Heat a dry iron skillet over medium heat.
Cook each pita about 3 minutes each side or until puffed and speckeled.
Wrap each in foil when done.
Serve warm.
WOW!","url":"https://recipe.bluelayer.org/recipe/60783/worlds-greatest-pita-bread"},{"id":"60764","title":"Brown Paper Bag Pecan Brittle","ingredients":"nuts, pecans
sugars, granulated
butter, without salt","directions":"Line a cookie sheet with greased foil.
Spread pecans on top.
Mix sugar and butter in a large pan.
Using a long handled wooden spoon, heat and stir constantly until the mixture turns the color of a brown paper bag.
Pour over pecans.
cool.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/60764/brown-paper-bag-pecan-brittle"},{"id":"60740","title":"Caramel Corn Crunch","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
salt, table
syrup, maple, canadian
leavening agents, baking soda","directions":"Preheat oven to 250 F.
Pour the hulless popcorn into a large roasting pan that has been lightly sprayed with non-stick cooking spray.
In a medium-sized saucepan, bring butter, sugar, salt and syrup to a gentle boil over medium high heat.
Boil for 5 minutes, stirring constantly.
Remove from heat and stir in baking soda.
The caramel will foam up a bit and lighten in color.
Stir to combine.
When well blended, pour caramel over the hulless popcorn and stir gently to coat all pieces.
Bake the caramel corn in a 250 F oven for 1 hour, stirring well every 15 minutes.
Remove from oven and stir once more; allow to cool.
Popcorn stores well in an airtight container.","url":"https://recipe.bluelayer.org/recipe/60740/caramel-corn-crunch"},{"id":"60730","title":"Try This Delicious Pie Crust (Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
apples, raw, with skin
water, bottled, generic","directions":"Note: I used a food processor to prepare the pie crust.
Sift the flour and salt directly into the food processor bowl.
Add the coconut oil to the processor and blend until the pieces are the size of small peas.
Add the raw apple cider and 3 tablespoons of the cold water.
Process until the mixture comes together and forms a ball.
If it's too wet, add a little more flour (about 2 tablespoons).
If it's too dry, add another tablespoon of water.
Gather the ball and wrap it in plastic wrap and refrigerate 30 minutes.
Roll the dough out on a floured board and place in pie pan.
Proceed with your pie recipe as directed.
Tip: It was much easier for me to roll the crust out between two pieces of waxed paper.
Bake at 450 degrees 12- 15 minutes or as indicated in your pie recipe directions.","url":"https://recipe.bluelayer.org/recipe/60730/try-this-delicious-pie-crust-vegan"},{"id":"60726","title":"Apple Pie Martini","ingredients":"apples, raw, with skin
alcoholic beverage, distilled, vodka, 80 proof
apples, raw, with skin","directions":"Put all ingredients except cinnamon in a cocktail shaker with some ice and shake well.
Pour into a glass and put a dash of cinnamon on top.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60726/apple-pie-martini"},{"id":"60705","title":"Nutty Chocolate Caramels","ingredients":"oil, olive, salad or cooking
cream, fluid, heavy whipping
honey
pascha, organic bitter-sweet dark chocolate chips,
sugars, granulated
sugars, brown
butter, without salt
vanilla extract
nuts, almonds","directions":"Line an 8-inch square metal baking pan with foil, extending the foil over the sides of the pan.
Thoroughly coat the foil with the canola oil.
In a heavy 3-quart saucepan, combine the cream, honey, chocolate, granulated sugar and brown sugar and bring to a boil over moderate heat.
Using a pastry brush dipped in warm water, brush down the side of the pan a couple of times to prevent crystallization.
Raise the heat to moderately high and place a candy thermometer in the pan.
Continue to cook the syrup, stirring constantly, until the temperature registers 254, about 20 minutes.
Remove the saucepan from the heat and quickly stir in the butter, vanilla and walnuts.
Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.
Use the ends of the foil to lift the caramel from the pan.
Peel the foil off the back of the caramel.
Coat the blade of a chef's knife with oil.
Cut the caramel into 8 equal strips, then cut each strip into 8 pieces.
Arrange the caramels, without touching one another, between sheets of wax paper, or wrap them individually in wax paper.","url":"https://recipe.bluelayer.org/recipe/60705/nutty-chocolate-caramels"},{"id":"60697","title":"Peanut Butter Chocolate Drops","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
sugars, granulated
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
oil, canola","directions":"Combine margarine, peanut butter, confectioners sugar & corn syrup.
Mix well.
Roll into 1 balls & place in freezer on waxed paper-lined tray for 1 hour.
Melt chocolate chips w/ vegetable oil in microwave 30 seconds at a time, stirring in between, until smooth.
Remove peanut butter balls from freezer.
Using fork or skewer, dip & turn each candy piece in melted chocolate; coat evenly.
Place on waxed paper-lined tray.
Refrigerate until firm (15 min).","url":"https://recipe.bluelayer.org/recipe/60697/peanut-butter-chocolate-drops"},{"id":"60696","title":"Fried Pie Crust","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, brown","directions":"Combine butter, coconut, flour and brown sugar in a sauce pan.
Cook on medium heat until a rich brown color, stirring frequently.
Pour into pie plate and press out to edges evenly with a fork.
Allow to cool before filling.","url":"https://recipe.bluelayer.org/recipe/60696/fried-pie-crust"},{"id":"60694","title":"Harvest Buns","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flours, bread, unenriched
pumpkin, raw
salt, table
butter, without salt","directions":"Combine water, yeast and honey in work bowl of stand mixer, stirring until completely dissolved.
Let stand at room temperature until foamy, about 10 minutes.
Add flour and pumpkin, then mix with dough hook at low speed until dough begins to be elastic, about 5 minutes.
Add salt and butter and continue to process until dough is smooth, shiny, elastic and just a little bit sticky, about another 5 minutes.
Coat a bowl with oil.
Form dough into a ball and turn it in the bowl to coat.
Cover with plastic wrap and let stand in a warm place until doubled in volume, 60-90 minutes.
Preheat oven to 350F and sprinkle a baking sheet with cornmeal.
Turn dough out onto a floured board and knead 3-5 times.
Divide dough into 15 equal pieces (divide into 16 by cutting in halves 4 times, then take the smallest ball and divide it into bits and add to any of the other balls that look small).
Form each piece into a neat ball by rolling between your palm and the board.
Place balls on prepared baking sheet in three rows of five; cover with plastic wrap and let stand at room temperature until doubled in volume, 30-45 minutes.
Bake in preheated oven until golden brown, about 30 minutes.
Transfer to a wire rack and cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/60694/harvest-buns"},{"id":"60686","title":"Ila's Honey Cinnamon Buns","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
butter, without salt
honey
syrups, corn, light
spices, cinnamon, ground
water, bottled, generic
sugars, granulated
spices, cinnamon, ground
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough.
Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes.
To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light.
If you see a web-like pattern, the dough is developed; the webs are the strands of gluten.
If you do not see them, mix the dough at medium speed 2 minutes more, then test again.
Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night.
Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth.
Add the water and mix until smooth, adding more water as needed to make the mixture spreadable.
Bun Finish: Butter 10 cups of a large muffin tin.
Spoon 2 tablespoons of the honey schmear into the bottom of each cup.
In a small bowl, mix the sugar and cinnamon.
On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick.
Brush with the melted butter and sprinkle with the cinnamon sugar.
Using your hands, firmly roll up the dough like a jellyroll.
Transfer to a sheet pan and refrigerate 30 minutes.
Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick.
Place one slice (on its cut side) in each muffin cup.
Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours.
(Or, cover and let rise in the refrigerator overnight.)
Preheat the oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes.
Meanwhile, line a sheet pan with parchment paper.
Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan.
Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan.
Let cool.
Meanwhile mix together the powdered sugar and milk to make a glaze.
With a spoon drizzle the glaze over the top of the buns.","url":"https://recipe.bluelayer.org/recipe/60686/ilas-honey-cinnamon-buns"},{"id":"60680","title":"Banana bread","ingredients":"butter, without salt
sugars, brown
egg substitute, powder
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
vanilla extract","directions":"beat the sugar and butter until creamy and smooth texture
Incorporate eggs one by one and keep mixing
Sift flour and baking powder
Alternately add the dry ingredients With the liquid and banana (can be ground or in pieces, it depends on the result you want to Obtain)
Pour the mixture into two greased loaf molds
You can separate a portion of the mixture and add cocoa, pouring it over the filled mold and mix very little, so that you obtain one marbled bread
Bake at 180 C for 30 minutes","url":"https://recipe.bluelayer.org/recipe/60680/banana-bread"},{"id":"60660","title":"Buttered Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
butter, without salt
salt, table","directions":"Peel squash and cut into bite sized pieces.
Place pieces with sugar and add water to cover.
Cook until nearly fork tender, add butter and continue cooking over medium heat.
When the squash becomes tender and the moisture has almost gone, remove from heat.","url":"https://recipe.bluelayer.org/recipe/60660/buttered-squash"},{"id":"60656","title":"Crispy Honey-Ginger Chicken Fingers","ingredients":"milk, buttermilk, fluid, cultured, lowfat
honey
spices, ginger, ground
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bread crumbs, dry, grated, plain
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine buttermilk, honey, 1 tablespoon ginger and 1 teaspoon garlic powder in a baking dish.
Cut chicken tenders in half or thirds and add to the buttermilk.
Marinate for 2 hours or overnight.
Preheat oven to 450F.
Combine panko, remaining ginger and garlic, seasoned salt, and flour in a large bowl.
Coat chicken pieces in the panko mix, then lay on a wire rack sitting on a baking sheet.
Continue with remaining chicken pieces.
Spray each piece with cooking spray or olive oil.
Bake for 10 minutes, flip, coat again with cooking spray, and bake for another 10-15 minutes.
When finished, drizzle honey over the chicken pieces.","url":"https://recipe.bluelayer.org/recipe/60656/crispy-honey-ginger-chicken-fingers"},{"id":"60652","title":"Pumpkin Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
pumpkin, raw
sugars, granulated
pumpkin, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Preheat oven to 350.
Grease or spray one 8x8 baking pan or an 8 inch pie tin.
In a medium bowl, whisk together the cornmeal, flour, baking powder and soda, sugar and salt.
Beat in the pumpkin until well combined.
Fold in pepitas.
Pour into pan and bake 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.","url":"https://recipe.bluelayer.org/recipe/60652/pumpkin-cornbread"},{"id":"60634","title":"Albanian Pite","ingredients":"salt, table
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
butter, without salt
oil, olive, salad or cooking
spinach, raw
cheese, feta","directions":"Dough: 1.
Mix salt, water and 2 tablespoons oil together in a medium-sized bowl.
Slowly add in flour until mixture forms a dough.
Knead on a floured surface for about 5 minutes, or until the dough becomes smooth, not sticky.
Place the dough in a clean bowl, cover with a damp cloth and let sit for 1/2 an hour.
(Preferably in a warm place.
I usually turn my oven on warm and let the bowl sit on the range during this time.
It works like a charm!)
Butter Mixture: 1.
Melt together 4 Tablespoons each of butter and olive on the stove over low then set aside until needed.
Putting it all together: 1.
After dough has risen, place it on a floured surface.
Roll it with your hands into a snake-like shape (think kindergartners playing with clay!)
Cut off golf-ball sized pieces (I got about 28 out of my snake of dough).
Form the pieces into balls by folding the edges of the dough inward.
Flip over so the smooth side of the dough balls faces up.
With a rolling pin, flatten the dough balls into about 3-4 circles/ovals (you want the dough as thin as possible).
Take each dough circle and individually stretch it out even further by hand (think pizza-making!).
As you stretch out each circle, you want to start stacking them on top of each other and sealing the edges of each together.
In between each layer, brush on some of the butter mixture.
So, itll go:
-Stretch one circle of dough, lay it on the table -Brush on butter mixture (cover the entire surface) -Stretch another circle of dough -Lay the second circle on top of the first, and pull the edges of the second circle so it aligns with the first circle -Press edges together so they fuse -REPEAT
Youll want to make three piles of these stacks of dough circles.
One pile will have 5 layers; this will be your inner layer of the pie.
The other two piles will be your bottom layer and top layer of the pie.
These two stacks should have about an equal amount of dough layers just split the remaining the dough circles in half after making your first stack of the inner layer.
NOW you get to assemble the actual pie.
Preheat your oven to 375F.
Brush a little of the butter mixture on the bottom of a 9x13 baking sheet.
Move your bottom layer of dough (stretch it further as you move it) and place on the baking sheet.
Stretch the dough so it covers the bottom of the pan and pinch the edges of the dough directly to the pan so it sticks.
Squeeze the water from your spinach and then spread half of it evenly on the dough.
Sprinkle some feta evenly on top of the spinach.
Amount is to your taste.
Drizzle a little of the butter mixture over the spinach and feta.
Repeat steps 8-11 with your thinner middle layer of dough and the remaining spinach and feta.
Place the top layer of dough on top and pinch the corners of the dough together so all edges of the pie are sealed.
Brush MORE butter on the top of the dough.
Place dough in oven and bake until the top is nice and brown (my oven took about 45 minutes for this, yours will probably be different!).
Slice and serve immediately.
Leftovers are quite delicious too!","url":"https://recipe.bluelayer.org/recipe/60634/albanian-pite"},{"id":"60632","title":"Everyday Soft Sesame Bread","ingredients":"wheat flours, bread, unenriched
rice flour, white, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
seeds, sesame seeds, whole, dried","directions":"Knead all of the ingredients except for the butter and sesame.
Once it's come together add the butter, and then the sesame last.
Once you've finished kneading, make it into a nice round shape and allow to rest for the first rising.
Separate the dough into 8 pieces and let sit for 15 minutes.
Make into round shapes again and allow to rise a second time.
If you like, sprinkle with rice flour.
Bake in the oven at 180C for 13 minutes and they're done.
They can be used as a sandwich.","url":"https://recipe.bluelayer.org/recipe/60632/everyday-soft-sesame-bread"},{"id":"60607","title":"Sweet-and-Sour Dipping Sauce","ingredients":"rice vinegar,
sugars, granulated
catsup
soy sauce made from soy (tamari)
water, bottled, generic
oil, corn, peanut, and olive
spices, garlic powder
spices, ginger, ground
water, bottled, generic","directions":"Combine the rice vinegar, sugar, ketchup, soy sauce and water in a small bowl, stirring to dissolve the sugar.
Set aside.
Heat a small, heavy saucepan.
Add the oil and swirl to glaze the bottom of the pan.
When the oil is hot enough to sizzle a piece of garlic, add the garlic and ginger and stir gently until fragrant, 10 to 15 seconds, adjusting the heat so they sizzle gently without browning.
Add the sugar mixture, stir to blend, then raise the heat to bring the mixture to a bubbly simmer, stirring.
Reduce the heat to medium-low; stir the cornstarch and water to recombine it and add it to the pan.
Stir until the mixture thickens and becomes glossy, about 20 seconds.
Turn off the heat and cover the pot to keep the sauce warm until ready to serve.
The sauce can be made ahead, stored in the refrigerator and then reheated.","url":"https://recipe.bluelayer.org/recipe/60607/sweet-and-sour-dipping-sauce"},{"id":"60601","title":"Special Dinner Rack of Pork","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
spices, rosemary, dried
spices, pepper, black","directions":"Place Rack of Pork in a shallow roasting pan.
Wrap each bone end with foil.
Sprinkle with rosemary& Lemon Pepper- there should be a nice coating of the spices use a bit more if necessary Roast uncovered at 325F for 25 minutes per ld or until the internal temperature reaches at least 160F There should be just a hint of pink at the center Remove foil from bone ends and replace with frills (let stand about 10 minutes) To serve cut between the frills (bones).
Frills: cut a 4\"x 2 3/4: piece of foil or paper (bond paper will do).
Fold in half lengthwise but do not crease.
Make 1/2\" parallel cuts down from the folded edge to within 1\" of the bottom (do not cut through) To Apply Frills: Fold in half lengthwise but do not crease.
Wrap around the end of the bone.
Secure with a wee piece of tape.
Gently fluff ends with your fingers.","url":"https://recipe.bluelayer.org/recipe/60601/special-dinner-rack-of-pork"},{"id":"60581","title":"My Homemade Strawberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
cornstarch
sugars, granulated
strawberries, raw","directions":"1.preheat oven to 450
2.combine the flour and salt in a mixing bowl.
in another bowl,mix vegetsble oil and milk.
combine dry ingredients with the wet ingredients and mix.
3.when pie crust dough is well mixed,roll out into a ball divide in half into 2 balls, roll out both seperatly on a lighty floured table.
4.with a rolling pin ,roll dough into a 1/4 inch thin sheet and lay it over a pie tin.
bake for 20 minutes or untill golden brown on edges.
5.while bottom crust bakes combine- lemon juice, cornstarch and sugar.
mix well .
pour mixture over the strawberries and gently mix.
pour the mixture into the baked ,cooled bottom pie crust cover with top pie crust and bake for 10-20 minutes or untill top crust is golden brown.
6. take pie out of oven and let cool for 20 minutes the put in fridge to set
serve cold serves 8.","url":"https://recipe.bluelayer.org/recipe/60581/my-homemade-strawberry-pie"},{"id":"60580","title":"Maple Glazed Carrots Quick & Easy","ingredients":"butter, without salt
sugars, brown
syrup, maple, canadian
carrots, raw","directions":"Wash baby carrots, and remove any bad pieces or ends.
Set aside.
Melt butter, brown sugar and maple syrup in skillet or pot until smooth.
Add carrots and toss to coat.
As carrots cook, stir occasionally.
Cover and simmer on low heat for 15-20 minutes, or until carrots are tender.
The glaze will thicken up to a nice caramel consistency.
I got this recipe from Megs Everyday Indulgence Online.","url":"https://recipe.bluelayer.org/recipe/60580/maple-glazed-carrots-quick-easy"},{"id":"60576","title":"Peg's Strawberry Tarts Recipe","ingredients":"strawberries, raw","directions":"CREAM FILLING: Beat all ingredients together at high speed till fluffy.
GLAZE: Mix together and bring to a boil till it thickens (will continue to set up as it cools).
Cold on the counter before pouring onto strawberries.
In baked pie shell or possibly tarts, spread cream filling on bottom.
Place strawberries on top and pour glaze over strawberries.
Top with a dab of Cold Whip.","url":"https://recipe.bluelayer.org/recipe/60576/pegs-strawberry-tarts-recipe"},{"id":"60557","title":"Bagels (In Metric Converstion for Europeans)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table","directions":"Mix together the unsifted flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, yeast, water, and butter in the bread machine on the manual setting.
OR, mix 1-1/2 cup flour, 3 tablespoons sugar, 1-1/2 teaspoons salt, and yeast.
Heat water and butter to 120-130F.
Add water to dry ingredients; beat 2 minutes at medium speed on mixer.
Add 1/2 cup flour, beat at high speed 2 minutes.
Stir in more flour to make a stiff dough.
Knead 8-10 minutes.
Cover and let rise.
Punch down.
Cover; let rest 15 minutes.
Remove from bread machine.
Divide dough into 12 pieces; shape 3 pieces into smooth balls.
Poke a 1-inch hole in each.
Drop bagels into a large skillet with 1 inch water (simmering) with 1 tablespoon sugar and 2 teaspoons salt in the water.
Cook on medium low heat for 3 minutes, turn and cook 2 minutes; turn again, cook 1 minute more.
Drain on towels.
Repeat for rest of dough.
Place on greased cookie sheet.
Bake at 375F (190C) for 20-25 minutes.
Remove from sheets and cool.
If desired, before baking, mix 1 egg white and 1 tablespoon water, brush on bagels, and sprinkle with sesame, poppy, or caraway seeds.","url":"https://recipe.bluelayer.org/recipe/60557/bagels-in-metric-converstion-for-europeans"},{"id":"60554","title":"Peanut Butter Chews","ingredients":"sugars, granulated
syrup, maple, canadian
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Put cereal in larger bowl- set aside.
Over heat bring sugar and syrup just to a boil.
Remove from heat, stir in peanut butter.
Pour over cereal and stir like crazy.
Spoon onto wax paper in bite size pieces.","url":"https://recipe.bluelayer.org/recipe/60554/peanut-butter-chews"},{"id":"60545","title":"Maple-Swirl Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
sugars, granulated
apples, raw, with skin
butter, without salt
raisins, seeded
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 degrees F.
Line a 15x10x1-inch baking pan with parchment paper, extending edges over ends; set aside.
In a large bowl combine flour, baking powder, baking soda, and salt.
Using a pastry blender, cut in 1/2 cup cold butter until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture and add milk and maple syrup all at once.
Using a fork, stir just until dough forms a ball.
On a lightly floured surface, knead dough gently for 10 to 12 strokes.
Roll dough between two pieces of parchment paper or pat dough into a 14x10-inch rectangle.
In a small bowl combine maple sugar and apple pie spice.
Spread dough with 1/2 cup softened butter; sprinkle with the sugar-spice mixture and if desired at this point, sprinkle with raisins.
Starting from a long side, roll up into a spiral, pinching seam to seal.
Using a sharp knife, cut into 12 slices.
Arrange slices, cut sides down, in prepared pan.
Drizzle with the 2 tablespoons melted butter.
Bake for 18 to 20 minutes or until golden.
Using edges of parchment paper, lift from pan to a wire rack.
Cool slightly.
Drizzle with Maple Glaze.
MAPLE GLAZE:.
In a small bowl combine powdered sugar and maple syrup.
Stir in enough milk, 1 teaspoon at a time, to make a glaze of drizzling consistency.","url":"https://recipe.bluelayer.org/recipe/60545/maple-swirl-biscuits"},{"id":"60543","title":"Sweet Rice Cake (Bibingkang Malagkit)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Soak rice in 3 1/2 cups water overnight.
Combine rice with coconut milk, sugar, and salt in a rice cooker or heavy non-stick pot over medium low heat, stirring frequently until fully cooked.
Add a little more water if needed.
If you are using a rice cooker, keep cooker on warm setting until rice is cooked.
Line a 9x13x2 inch pan with foil greased with butter.
Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon.
Set aside.
Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
Combine brown sugar, butter, evaporated milk, and milk in a non-stick saucepan over medium heat.
Cook, stirring constantly until mixture comes to a boil.
Stir in flour mixture and whisk until sauce has thickened and is smooth.
Spread over rice evenly.
Brown top under broiler for 3-5 minutes until golden brown.
Do not burn.
Let cool at room temperature until firm and cut into pieces with a plastic knife.
I decrease the sugars by 1/2 cup and cut the salt to 1/2 tsp as I do not like very sweet desserts.
Sweet rice is available in Asian markets.
The short grain sweet rice is normally used.
Long-grained glutinous rice is used by Thai's for sweet sticky rice.
Coconut milk can be purchased canned or frozen.","url":"https://recipe.bluelayer.org/recipe/60543/sweet-rice-cake-bibingkang-malagkit"},{"id":"60535","title":"Easy Biscuits with Cream Gravy Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat the oven to 425 degrees F and arrange a rack in the middle.
Line a baking sheet with parchment paper; set aside.
Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine.
Add the butter pieces and toss to just coat them in the flour mixture.
Place the bowl in the freezer for 10 minutes.
Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until its in pea-size pieces.
Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
Generously dust a work surface with flour.
Scrape the dough out onto the surface and dust the top with more flour.
Using floured hands, gently pat the dough into a 1-inch-thick circle.
Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the doughdo not twist the cutter, or the biscuits will not rise properly).
Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart.
Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits.
Repeat as needed until you have 8 total.
Discard any remaining dough.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes.
Transfer them to a wire rack.
Meanwhile, make the gravy.
Heat the butter in a large frying pan over medium-high heat until foaming.
Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon, until the meats no longer pink and is starting to brown, about 5 minutes.
Reduce the heat to medium.
Sprinkle the sausage with the flour, measured salt, measured pepper, and cayenne.
Cook, stirring frequently, until the raw taste of the flour has cooked off, about 1 minute.
Gradually stir in the milk, scraping up any browned bits from the bottom of the pan.
Bring to a simmer, stirring occasionally.
Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it sits).
Taste and season with additional salt and pepper as needed.
Keep warm.
To serve, split the biscuits in half horizontally and top with the sausage gravy.","url":"https://recipe.bluelayer.org/recipe/60535/easy-biscuits-with-cream-gravy-recipe"},{"id":"60493","title":"Seeded Parmesan Pull-Aparts","ingredients":"butter, without salt
onions, raw
dill weed, fresh
spices, poppy seed
celery, raw
martha white foods, martha white's buttermilk biscuit mix, dry
cheese, parmesan, hard","directions":"Heat oven to 400.
In oven, melt butter in a 8 or 9\" round cake pan, tilting
pan to cover bottom.
Sprinkle onion, dill seed, poppy seed and celery seed evenly over melted
butter.
separate dough into 10 biscuits, cut each into 4 pieces.
Place
biscuits pieces and cheese in a bag, shake to coat.
Arrange coated biscuit
pieces evenly in prepared pan, sprinkle with any remaining parmesan cheese
from bag.
Bake at 400 for 15 to 18 min, until golden brown.
Turn onto serving plate.
10 servings.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/60493/seeded-parmesan-pull-aparts"},{"id":"60489","title":"Chinese Chicken Morsels","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lemon juice, raw
soy sauce made from soy (tamari)
mustard, prepared, yellow
oil, olive, salad or cooking
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cut chicken breasts into 1-inch cubes.
Mix lemon juice, soy sauce, mustard, oil, and cayenne pepper.
Put marinade and chicken in a 1-gallon bag and freeze.
To prepare, thaw chicken and remove from marinade.
Bring marinade to a boil in a small saucepan.
Spray broiler pan with nonstick spray and place cubed chicken on the pan, with pieces about 1 inch apart.
Broil 4 to 5 inches from heat for about 7 minutes, brushing with marinade once.
Turn cubed chicken and broil another 4 minutes.
While chicken is cooking, prepare rice according to package directions.
Suggested sides: Lentil salad.","url":"https://recipe.bluelayer.org/recipe/60489/chinese-chicken-morsels"},{"id":"60487","title":"Traditional (Real Deal) French Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
water, bottled, generic","directions":"1) In a small bowl, proof 1 T. Yeast with 1/2 cup Luke warm water.
Set aside.
2)In a Large Bowl, mix well 4 C Flour and 1 T. salt.
(to prevent the yeast coming in direct contact with the salt.
).
3) Pour Yeast mix into the Flour mix, Using a wooden spoon, stir, add an additional 1 to 1 1/2 C Luke warm water until a dough forms and pulls away from the sides of the bowl.
(doesn't take long for this to happen and the dough forms a clumpy mass.
).
4)Lightly flour your work surface, and dump out to knead.
Knead for about 1-2 minutes, or until you get a recognizable ball.
(this is not your main Kneading point, so don't fuss over it!)
Let the dough now rest while you clean up your bowl you will now use to let the dough ferment inches (about 5-6 minutes rest time).
5) Once your bowl is clean and dry (wiped clean) You now will need to start the Kneading process.
Here, there are two methods you can take Fast, or Slow.
What is the difference between the two?
Texture/Crumb.
Method 1: Fast- Knead your usual way by doing quarter turns for 3-8 minutes, forming a nice elastic and smooth ball.
Place Ball in your Large bowl and cover with Plastic.
Let Rise for 90-120 minutes.
Method 2: Slow/Slap Bench: Begin to knead your dough, but this technique will be somewhat different than your typical quarter turn kneading.
With this, the dough is flattened out slightly, then roughly fold dough into a single book fold ((Fold onto the second third and last third onto the second third)), held at one end (dough shape will be oblong) and slapped down on the work surface.
Refolded and repeated about 850 times.
YES 850!
lol Once this is accomplished, dough is rounded into a ball and placed within the bowl to rise.
90-120 minutes, covered with plastic.
(while this sounds outlandish, this is the traditional method and the texture is UN-BE-Leavable.)
I also find that this method is less tiresome than normal kneading.
6) Now that the dough has fermented, we can begin to form our loaves.
Turn Dough out onto your kneading surface and flatten with your hands (by a smacking action) expelling all the gasses out of the dough.
Divide into two equal parts.
Round each piece into a ball, Rest for 5 minutes.
7)Prepare a Couche (A couche can be made by using a piece of linen or Towel, non-terry-cloth usually a little bigger than a tea-towel, which has had flour generously smoothed into the fabric to fill any creases and crevices of the towel used.)
Set up your towel up to cradle your loaves.
(This step isn't needed, but it helps to support the dough as it rises and gives a less flat result.
).
8)Taking one portion, flatten out with your hands expelling all gasses.
Take the top and fold down 2/3rds onto the dough, using the heal of your hand, seal the dough onto itself.
Repeat fold and seal again.
Fold down once more, but fold down to the bottom this time, sealing the top to the bottom.
9)Lastly, taper off the ends of the dough by rolling your hands at the ends lighly with a bit of pressure to form a classic French Bread look.
(at this point you can continue to roll your hands down the length of the dough to make a baguette rather than taper the ends).
10) Place your dough seal side down onto your couche, leaving a bit of space for the loaves to expand between the two, yet still giving it support.
11) Gash 3 cuts into the top of the loaves.
Cover with the rest of the towel and Let rise an hour.
12) Gently peal the couche back from the loaves and GENTLY place them on either a baking sheet or a (lightly floured) paddle for placing onto baking stone.
(Many would be tempted to use corn meal to prevent sticking, but that then takes it out of the 4 Ingredient Rule, making it untraditional French Bread.)
You do not want to be rough, as you don't want them to deflate.
13) Brush the tops of the risen dough with cool water using a pastry brush.
14) Cooking: Toss 1/2 Cup water into the bottom of the Hot Preheated Oven 425 (Beware!
Steam is HOT!
BE CAREFUL) Place loaves in the oven and close.
Turn the oven down to 350 and bake for 28-30 minutes.
15) Bread is done when the bottoms sound hollow when tapped and the loaves are a rich almost dark golden colour.
16) For more information on the extensive technique used: Google French Bread Julia Child and view video's available.
(Danielle Forestier).","url":"https://recipe.bluelayer.org/recipe/60487/traditional-real-deal-french-bread"},{"id":"60486","title":"Garlic and Sharp Cheddar Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
cream, whipped, cream topping, pressurized
spices, garlic powder
butter, without salt
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425F.
In a large bowl stir together flour, baking powder, sugar, salt, and cream of tartar, Throw in butter pieces and using scissors, cut them into successively smaller pieces until they are the size of small peas.
Stir in shredded cheese.
Add milk.
Combine until mixture is completely moistened.
Gather dough into a ball and knead on a generously floured board (about 12 times).
With a rolling pin, roll dough 1/2 inch thick and cut into 1 1/2 inch rounds.
Place 1 inch apart on greased baking sheet and bake 10-12 minutes.
For you garlic-lovers, brush on more melted butter to the baked-up biscuits and sprinkle on some more garlic powder (and parsley for garnish).
Serve hot.","url":"https://recipe.bluelayer.org/recipe/60486/garlic-and-sharp-cheddar-biscuits"},{"id":"60442","title":"Golden Focaccia","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, rosemary, dried
spices, pepper, black
salt, table","directions":"Make the starter by mixing the yeast and water, then adding the flour.
Stir until the flour is incorporated.
Cover and let rest at room temperature for about 14 hours.
The starter will be bubbly.
To make the dough, mix the active dry yeast (if using it) with a pinch of sugar and 2 tbl of the water and let it sit for 10 or 15 minutes, until it's bubbly and frothy.
Combine the dissolved yeast or the instant yeast (whichever you are using) with the starter and the remaining dough ingredients and mix or knead - by hand, in your stand mixer or in your bread machine on the dough cycle - until you have a soft, smooth dough.
A stand mixer will take about 7 minutes.
Place the dough in a lightly greased bowl, cover, and let rise for about an hour.
Gently deflate it and allow it to rise for another hour - it should have doubled in bulk from its original volume.
Lightly grease a 18\" by 13\" baking skeet with a rim, or two 9\"x13\" pans with vegetable oil spray.
Drizzle olive oil on top of the spray.
(The spray keeps the bread from sticking, the olive oil gives the bottom crust crunch and flavor).
Gently pull and shape the dough into a rough rectangle and pat into the pan or pans.
When the pieces start to shrink back, stop patting.
Wait 15 minutes and pat further towards the edges of the pan(s).
Repeat once more, if necessary, until the dough is close to covering the bottom of the pan(s).
Cover and let the dough rise until it is very puffy.
This will take about 1 1/2 to 2 1/2 hours.
Toward the end of the rising time, preheat the oven to 425 degrees F.
Gently dimple the dough at irregular intervals with your fingers, pressing down firmly, but not abruptly - you do not want it to deflate too much.
Spritz heavily with warm water (I don't always do this), drizzle with 2 tbl olive oil (or enough to collect a bit in the dimples), then sprinkle with the rosemary, black papper, and salt, to taste.
Bake for about 10 minutes.
If baking in two pans, reverse the pans, and continue baking until the focaccia is light golden brown, about another 10 minutes.
Remove from the oven and immediately turn out onto a rack to cool.
Note1: I usually use 1/2 cup warm milk, as I rarely have powdered milk around.
Note2:Thyme is great instead of rosemary.","url":"https://recipe.bluelayer.org/recipe/60442/golden-focaccia"},{"id":"60436","title":"Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"in large bowl or food processor mix flour and salt.
working fast cut butter into flour with a pastry blender, two knives or the food processor until particles are pea sized.
add 1 tbsp water at a time, using a tossing motion to mix, until particles can be gathered into a ball.
flatten dough into aprox 4 1/2 inch pancake.
cover with plastic wrap and chill one hour or up to 3 days (or freeze 30 minutes).
roll chilled dough into a 1/4 inch thick 12 in diameter circle.
using a cookie cutter (3 inch x 2 inch) cut out 12 large pieces.
place shapes in a circle on a piece of double wax paper.
prick with fork every 1/2 inch.
microwave on high for 3 1/2 - 4 minutes until opaque and dry, but NOT browned; rotate paper halfway through cooking.
remove from microwave and cool on cooling rack.","url":"https://recipe.bluelayer.org/recipe/60436/pate-brisee"},{"id":"60429","title":"Shortcut Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"TOOLS: Measuring cups, Measuring spoons, Bowl, Pastry Blender and Plastic wrap.
Combine 1 1/8 cups flour, 1/2 teaspoon salt, and 2 tablespoons sugar in our processor bowl.
Mix.
Add 8 tablespoons of ice cold butter to the flour mixture.
Using the pastry blender blend the mixture until the flour and butter looks like cornmeal.
Add 3 tablespoons of ice cold water to the mixture.
Now mix the dough until it forms a ball.
Add more water if the mixture is not forming a ball.
Form into a disk and wrap it in plastic wrap.
Put the dough in the fridge and let it chill over night.","url":"https://recipe.bluelayer.org/recipe/60429/shortcut-pie-crust"},{"id":"60427","title":"Pistachio Buttered Asparagus","ingredients":"asparagus, raw
butter, without salt
lemon juice, raw
spices, marjoram, dried
nuts, pistachio nuts, raw","directions":"In a 5 to 6 quart pan, cook asparagus, uncovered, in boiling water to cover until just barely tender when pierced, 5-8 minutes.
Meanwhile, melt butter with lemon juice, marjoram and pistachios until sizzling.
Drain asparagus well and arrange on serving platter.
Pour sauce over the cooked asparagus.","url":"https://recipe.bluelayer.org/recipe/60427/pistachio-buttered-asparagus"},{"id":"60424","title":"Peanut Butter Coconut Crispies","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
sweetener, syrup, agave
rice, white, long-grain, regular, unenriched, cooked without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a large pot on the stove top, melt the coconut oil and peanut butter on low heat.
Then, add in the agave and stir well.
Next, add the rice cereal.
Turn off the heat and work the cereal into the mix until well coated.
Pour the mix onto a parchment-lined baking pan and press the shredded coconut on top (so that it sticks).
Chill for 20 minutes until completely cool.
Once the treats have cooled, cut into small squares.
You should be able to get between 1 and 2 dozen squares, depending on how small you cut them.
Plate and serve.","url":"https://recipe.bluelayer.org/recipe/60424/peanut-butter-coconut-crispies"},{"id":"60421","title":"Crunchy Mallow Candy","ingredients":"candies, semisweet chocolate
peanut butter, smooth style, without salt
candies, marshmallows","directions":"Cut each square of chocolate into 4 pieces.
Melt chocolate with peanut butter over double boiler over hot but not boiling water.
Stir until well blended.
Cool slightly.
Fold in marshmallows.
Drop by tablespoonfuls onto waxed paper lined cookie sheets.
Chill until firm and store in fridge.","url":"https://recipe.bluelayer.org/recipe/60421/crunchy-mallow-candy"},{"id":"60413","title":"Maple Pecan Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
nuts, pecans
milk, buttermilk, fluid, cultured, lowfat
syrup, maple, canadian","directions":"Preheat oven to 400F.
Line a baking sheet with parchment and place the rack in the upper third or upper half of the oven.
This will hopefully help prevent the bottom from browning too quickly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Cut the butter into small pieces and blend into the flour until the mixture becomes coarse crumbs.
Stir in the chopped nuts.
In a small measuring cup, combine the buttermilk and maple syrup, then add to the flour mixture.
Stir just until combined; do not overmix or the scones will not be as light and fluffy.
Transfer to a lightly floured surface and knead the dough gently four or five times, just to complete the mixing process.
Pat the dough into a circle about 7 round and 1 1/2 thick.
Cut in half, then cut each half into 4 pie-shaped wedges.
You will have 8 scones.
Place the scones on the baking sheet, slightly pulled apart, maybe 1/2 space between them.
Bake for 18-20 minutes, until golden brown and a toothpick inserted in the middle comes out clean.
Remove from oven and cool on a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/60413/maple-pecan-scones"},{"id":"60411","title":"Pampered Chef's Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"In a large bowl, combine the flour and salt, mixing well.
Cut in the shortening and butter until the crumbles are the pea size.
Sprinkle 1 tbps water over the flour mixture and gently mix with a fork.
Continue adding tablespoons of water until moist enough to form a ball-do not over work the dough or it will get tough.
Form the dough into 2 balls and flatten to 1/2\" thickness.
Wrap in plastic wrap and refrigerate for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/60411/pampered-chefs-pie-crust"},{"id":"60406","title":"Southern style Pinto beans","ingredients":"beans, snap, green, raw
water, bottled, generic
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"wash beans and look for foreign matter, small stones or pieces of dirt.
rinse twice.
put in a heavy pot with the water and fatback.
bring to a boil and reduce to a slow simmer.
simmer about 3 hours.
Serve with corn bread and sliced onions.","url":"https://recipe.bluelayer.org/recipe/60406/southern-style-pinto-beans"},{"id":"60400","title":"Apple Crisp","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
butter, without salt
nuts, walnuts, english","directions":"Peel, core and chop the apples; toss in a bowl with lemon juice.
In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.
In another bowl combine flour, sugar and oats.
Cut butter into 8 small pieces, and cut butter into flour with a pastry blender until mixture is crumbly.
Stir in the chopped nuts.
Butter a 9\" square baking dish.
Spread apple mixture in bottom of baking dish then sprinkle with the flour mixture.
Bake at 375* for 30 to 45 minute or until apples are tender and topping is lightly browned.
Serve warm or at room temperature with vanilla ice cream or a little heavy cream if desired.","url":"https://recipe.bluelayer.org/recipe/60400/apple-crisp"},{"id":"60397","title":"Pig in the Blankets","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
pork sausage, link/patty, unprepared","directions":"Divide sausage, forming 30 to 36 \"Pigs\".
(About half the length of a hot dog) Do not roll in hands, form carefully with finger tips or fork.
Sift together flour, baking powder and salt.
Cut in margarine as for pie dough.
Mix in milk, form into smooth ball.
Roll dough to 1/4 inch thickness, cut into strips about 3 1/2 inches wide.
Wrap \"pig\" loosely in dough, overlapping on the bottom.
Do not pinch ends shut.
Prick top of each \"pig\" with a fork.
Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown.
May be frozen up to 4 months.","url":"https://recipe.bluelayer.org/recipe/60397/pig-in-the-blankets"},{"id":"60377","title":"Crispy Pretzel Bars","ingredients":"sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,","directions":"I broke the pretzel sticks into 3rds and set aside before preparing.
Coat a 15 x 10 x 1-inch pan with butter or Pam spray.
In large micro safe bowl, combine sugar and corn syrup.
Micro on high for 3 minutes or till sugar is dissolved.
Stir in peanut butter till blended.
Add the cereal, pretzel pieces and M & M's; stir till coated.
Press into prepared pan with buttered hands.
Cut into 60 bars.
Store in airtight container after cooling.","url":"https://recipe.bluelayer.org/recipe/60377/crispy-pretzel-bars"},{"id":"60368","title":"Mexican Dry Rub","ingredients":"spices, onion powder
salt, table
spices, oregano, dried
spices, pepper, red or cayenne
spices, garlic powder
spices, chili powder
spices, cumin seed","directions":"In a small bowl, combine ingredients; mixing well.
Rub the mixtgure evenly on chicken (whole or pieces) or a meat/veggie of your choice and grill or broil as desired.","url":"https://recipe.bluelayer.org/recipe/60368/mexican-dry-rub"},{"id":"60367","title":"Homemade Corn Flour Tortillas","ingredients":"corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Mix the flours and salt together in a bowl.
Add the shortening/butter/lard in small pieces and crumble it into the flour with your hands until it's sandy.
Slowly add the water and mix with hands until the dough comes together enough that you can shape it into a ball without it falling apart.
Remove the dough ball onto a floured surface and knead with the palm of your hand until it's soft and smooth, 5-10 minutes.
Divide the dough into 12 equal pieces and roll each piece into a small ball.
Return the balls to the bowl and cover with a clean, moist cloth or plastic wrap.
Let rest for 30 minutes.
Heat a flat frying pan or griddle on medium (without oil).
When hot, form a ball into a flat, round shape with your fingers (about 4 inches round and 2~3 mm thick).
Put it into the hot pan and cook on one side until you see little bubbles and the bottom is lightly browned (about 1-2 minutes).
Flip over and lightly brown the other side for about 30 seconds to 1 minute.
Don't over cook or they will get stiff!
Remove the cooked tortilla onto plate covered with a clean tea towel or cloth, and cover the tortilla with the cloth to keep warm and moist.
Repeat with the process with the rest of the dough balls until all are cooked.
Stuff with your favorite fillings and enjoy!
If you have leftover tortillas or make extra, let them cool off and then store in a plastic bag.
To reheat, wrap in plastic wrap and microwave for 20-30 seconds OR wrap in aluminum foil and heat in a 350F/180C oven for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/60367/homemade-corn-flour-tortillas"},{"id":"60366","title":"Chile Caribe","ingredients":"peppers, sweet, green, raw","directions":"Rinse, dry, and remove the stems, then crush or tear the dried chilies with your hands into little pieces.","url":"https://recipe.bluelayer.org/recipe/60366/chile-caribe"},{"id":"60363","title":"Baked Almond Pie Shell Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, almonds
oil, olive, salad or cooking
water, bottled, generic","directions":"Coarsely chop the almonds.
Combine all ingredients in a medium bowl, stirring till dry ingredients are moistened.
Press into a 9-inch pieplate.
Bake at 375 degrees for 20 min.
Cold on a wire rack.
Makes a great shell with a nutty flavor/texture.
Use with a fruit recipe which \"sets-up\" without baking.","url":"https://recipe.bluelayer.org/recipe/60363/baked-almond-pie-shell-recipe"},{"id":"60359","title":"Summer Fresh Sesame Broccoli from Martha Stewart","ingredients":"broccoli, raw
oil, olive, salad or cooking
soy sauce made from soy (tamari)
lemon juice, raw
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 450*.
Spread florets on baking sheet, drizzle oil over and toss to spread evenly.
Roast for 20 minutes (browned).
Toss broccoli with remaining ingredients.
HOW TO TOAST SESAME SEEDS: place seeds in a metal pie plate, placed in oven with broccoli OR toast in a frying pan on the stove top.
Watch carefully as they can burn mighty quick and don't taste a bit good like that!
ALTERNATIVES: Toast some slivered almonds with the sesame seeds and add 2-3 T. with the seeds.
Yumm-a-licious!","url":"https://recipe.bluelayer.org/recipe/60359/summer-fresh-sesame-broccoli-from-martha-stewart"},{"id":"60356","title":"Bagels","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
honey
leavening agents, baking soda
salt, table","directions":"Mix starter or poolish ingredients in a large bowl and cover with plastic wrap or a kitchen towel.
Leave to ferment at room temperature for 7 to 8 hours until bubbly and swollen in size.
Add the starter or polish to the mixing bowl of a mixer or to a large bowl.
To that add the water, honey, flour, salt (on one side of the bowl) and yeast (on opposite side of the bowl.
Using a dough hook on the lowest setting (or by hand), mix all ingredients until well mixed (2 to 3 minutes) and turn off the mixer.
Cover the bowl and let sit for 5 minutes.
Knead with the dough hook on the lowest setting (or by hand), for 5 minutes and tip out onto a lightly floured counter.
Stretch the dough into a large rectangle and fold letter-style, top to middle, bottom over top and side to side.
Place in an oiled, straight-sided clear container and cover.
After 15 minutes, repeat the stretch and fold procedure and cover again.
Let rise at room temperature for 30 to 45 minutes until the dough is 1 1/2 times as large as it was initially or doubled in volume.
Divide into 16 equal pieces and roll each into round balls.
Preheat the oven to 450°F.
Press each ball with thumb and forefinger to form a hole and use fingers to roll and stretch the bagels until the holes are about 2 inches in diameter.
Place on baking sheet lined with parchment paper sprayed well with vegetable oil spray.
This prevents the wet bagels from becoming one with the parchment.
Cover with oiled plastic and let rise for 15 to 20 minutes or until one of the bagels floats in a bowl of cold water.
Meanwhile prepare the boiling bath by mixing all ingredients and bringing to a light boil.
Also bring out the sesame seeds, rehydrated onion flakes, poppy seeds or whatever the toppings are you choose.
I like to rehydrate onion flakes and toast the sesame seeds before making the bagels.
Boil each bagel (4 to 5 at a time if you can without crowding the pan) for 1 minute and flip the bagels with a slotted spoon to boil on the opposite side for 1 minute as well.
Remove with the slotted spoon and return the boiled and swollen bagels to their parchment paper.
Put toppings on the wet bagels and bake at 450 F for 6 to 7 minutes, rotate the pans and bake for another 6 to 7 minutes being careful not to over-brown the bagels.
Bagels should be dark golden in color.
Place bagels on a cooling rack and let cool before slicing.","url":"https://recipe.bluelayer.org/recipe/60356/bagels"},{"id":"60335","title":"Spiced Peach Pie with Lattice Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, ginger, ground
spices, cinnamon, ground
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
sugars, brown
cornstarch
lemon juice, raw
spices, ginger, ground
spices, cinnamon, ground
peaches, yellow, raw","directions":"Whisk first 5 ingredients in medium bowl to blend.
Add butter and shortening and rub in with fingertips until mixture resembles very coarse meal.
Mix in 4 tablespoons ice water.
Mix in more water by tablespoonfuls if dough is dry, tossing until moist clumps form.
Gather dough into ball.
Divide dough into 2 pieces, 1 slightly larger than the other.
Flatten into disks; wrap and chill at least 2 hours and up to 2 days.
Mix sugar, cornstarch, lemon juice and spices in large bowl.
Bring medium saucepan of water to boil.
Drop in 3 peaches at a time; blanch 1 minute.
Transfer peaches to bowl of cold water.
Using small sharp knife, peel 1 peach.
Cut peach in half; discard pit and slice thinly.
Stir peach slices into sugar mixture.
Repeat with remaining peaches.
Let filling stand until juices form, at least 30 minutes and up to 1 hour.
Preheat oven to 375F.
Roll out larger dough disk on lightly floured surface to 13- to 14-inch round.
Transfer to 9-inch-diameter deep-dish pie dish.
Roll out smaller dough disk on lightly floured surface to 11-inch round.
Using ruler as aid, cut dough into 1/2-inch-wide strips.
Spoon filling into dough-lined dish.
Arrange some of dough strips atop pie, spacing 3/4 inch apart.
Form lattice by arranging more dough strips at right angle to first strips, spacing 3/4 inch apart.
Trim overhang of bottom crust and lattice strips to 3/4 inch.
Fold under and crimp edge decoratively.
Bake pie until crust is golden and filling bubbles thickly, covering edge of crust with foil if browning too quickly, about 1 hour 20 minutes.
Cool pie to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/60335/spiced-peach-pie-with-lattice-crust"},{"id":"60318","title":"Yogurt Berry Pie","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
strawberries, raw
sugars, granulated
yogurt, greek, plain, nonfat
cream, fluid, heavy whipping","directions":"Heat oven to 300F.
Combine all crust ingredients in bowl.
Press mixture evenly onto bottom and up sides of ungreased 9-inch glass pie pan.
Bake 15-20 minutes or until crust is evenly browned.
Cool 30 minutes.
Combine strawberries, sugar and yogurt in bowl.
Beat chilled whipping cream in chilled bowl at high speed 3-4 minutes or until stiff peaks form.
Gently stir into strawberry mixture.
Spoon strawberry mixture into cooled crust.
Cover; freeze 8 hours or overnight until firm.
Remove from freezer 30 minutes before serving.
Cut into wedges.","url":"https://recipe.bluelayer.org/recipe/60318/yogurt-berry-pie"},{"id":"60315","title":"Mini Brownie Tarts Recipe","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Mix together as pie crust.
Press into mini muffin pans (will make 24).","url":"https://recipe.bluelayer.org/recipe/60315/mini-brownie-tarts-recipe"},{"id":"60274","title":"Chicken Thighs with Grape Jelly Sauce","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
catsup
onions, raw
vinegar, distilled
mustard, prepared, yellow
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 350F.
In a small saucepan, stir together grape jelly, ketchup, onions, vinegar, and dry mustard.
Heat over medium-high heat until mixture comes to a boil and jelly is melted.
Remove from heat.
Arrange chicken pieces in a 13 x 9-inch baking dish.
Pour sauce evenly over chicken and turn pieces to coat both sides.
Bake uncovered for 1 hour, until chicken is very tender.
Makes 4-6 servings.","url":"https://recipe.bluelayer.org/recipe/60274/chicken-thighs-with-grape-jelly-sauce"},{"id":"60272","title":"Easy Pie Crust!","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Blend together the flour, sugar and salt.
Cut in cold butter flavor Crisco with pastry cutter until the mixture is evenly crumbly, and the pieces are the size of small peas.
Add the cold water and mix with hands just until the dough holds together.
Do not knead!
Pie dough will be tough the more you work it.
Roll out on floured board or table.
This will give you enough dough for 2 pie crusts.","url":"https://recipe.bluelayer.org/recipe/60272/easy-pie-crust"},{"id":"60248","title":"Almond Rocca","ingredients":"nuts, almonds
sugars, brown
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Toffee: Butter square pan, 9x9x2 inches.
Spread chopped nuts in pan.
Heat sugar and butter to boiling, stirring constantly.
Boil over medium heat, stirring constantly, 7 minutes (watch it very closely the last minute or two).
Immediately spread mixture evenly over nuts in pan.
Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate.
Spread melted chocolate over canndy.
While hot, cut into 1 1/2 inch squares.
chill until firm.
Now for the changes we use.
When we are going to be giving this as a gift, we melt another 1/2 cup of chocolate in the microwave.
Use an 7x7x2 pan (or smaller than the 9x9x2).
Spread the melted chocolate on top of the buttered pan that is covered with the nuts.
After the chocolate is spread on top, sprinkle more nuts on top, while chocolate is still warm.
Then cut into small sizes.
After the candy is set, remove from the pan and wrap individually with desert foil.
I get mine at the bakery supply, or a craft shop.","url":"https://recipe.bluelayer.org/recipe/60248/almond-rocca"},{"id":"60242","title":"Cheesy and Peppery Walnut Bread","ingredients":"wheat flours, bread, unenriched
honey
salt, table
spices, pepper, black
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry
cheese, gruyere
nuts, walnuts, english","directions":"Grease two 9-by-5-by-3-inch loaf pans with butter.
In large bowl, sift together flour, sugar, salt and black pepper.
Set aside.
Add butter into hot milk, stirring until melts.
Cool milk to room temperature.
After milk has cooled, pour water into bowl of stand mixer and whisk in yeast.
Wait 1 minute, then whisk again to make sure yeast is completely dissolved.
Pour in cooled milk and butter mixture, whisk until well blended.
With large rubber spatula, mix in about half of flour mixture.
Stir in rest of flour in about 4 additions to form rough dough without any dry spot.
Beat on medium speed until dough is smoother but not completely smooth, 1 to 3 minutes.
Stop mixer and let dough rest for 10 minutes.
Beat cheese and nuts into dough mixture on medium speed until it is smoother and more elastic, 2 to 3l minutes.
Scrape dough into lightly oiled large bowl, and turn dough over in order to oil the top.
Gently press oiled plastic wrap against surface of the dough.
Set dough in warm and draft-free place until it's doubled in volume, 50 to 60 minutes at room temperature.
Transfer dough onto lightly floured cutting board or working surface.
Punch dough down, then place it aside to rise again like same rising process earlier.
After dough has doubled for the second time, 20 to 30 minutes, use small flexible scraper to invert it onto lightly floured work surface.
Divide dough in half.
Without punching dough too much, pull and stretch each piece into rough 8- to 9-inch square.
Starting at far end of dough, tightly roll it toward you jelly-roll style, pinching edge in place when you get to the end.
Arrange loaves in prepared pans, seam-side down, evenly pressing it into place so that top of each loaf is level.
Cover with oiled plastic wrap and set aside to rise until doubled in size, another 50 to 60 minutes.
When risen, dough should be at least 1 inch above rims of pans.
When loaves are almost completely risen, set rack in middle level of oven and preheat to 400F (200C).
After loaves are completely risen, uncover and place them on rack in oven, short side inward and equidistant from each other and the sides of the oven.
Bake until bread is well risen, deep golden and firm, with an internal temperature of more than 200 degrees, 40 to 50 minutes.
Unmold each loaf to wire rack and let cool completely.
If you prefer soft crust, have tablespoon of melted butter ready when you unmold the bread and brush surfaces of each loaf.
When bread is cool, slice bread and serve.
Place leftovers into zip-lock bag and store in the freezer.","url":"https://recipe.bluelayer.org/recipe/60242/cheesy-and-peppery-walnut-bread"},{"id":"60241","title":"Cranberry-Pumpkin Seed Energy Bars","ingredients":"nuts, pecans
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, flaxseed
sugars, brown
honey
butter, without salt
salt, table
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cranberries, dried, sweetened","directions":"Preheat the oven to 350 and line a baking sheet with parchment paper.
Spread the pecans, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, 8 minutes.
Transfer the mixture to a large bowl.
In a saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat.
Simmer until the sugar is dissolved and a light brown caramel forms, 5 minutes.
Remove from the heat and stir in the vanilla.
Drizzle the caramel all over the nut-and-oat mixture.
Stir in the puffed rice and cranberries until evenly coated.
Line an 8-inch square baking dish with parchment paper, extending the paper over the side.
Scrape the cereal mixture into the dish in an even layer.
Cover the mixture with a second sheet of parchment and press down to compress it.
Let stand until firm, about 2 hours.
Discard the top piece of parchment.
Using the overhanging paper, lift out the cereal square and transfer it to a work surface.
Cut into 12 bars and serve.","url":"https://recipe.bluelayer.org/recipe/60241/cranberry-pumpkin-seed-energy-bars"},{"id":"60238","title":"Cream Cheese Crust","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Mix the cream cheese and butter together with an electric mixer on low speed until thoroughly combined.
Add the flour a little at a time and continue mixing until thoroughly combined.
The dough will be very crumbly.
Press the dough together and smooth it over with your hands.
Shape the dough into a round disk and roll it out between 2 sheets of waxed paper to a thickness of 1/8 inch.
Mend any cracks as you go along.
If you have time, freeze the crust for 10 to 15 minutes before placing it in a pie plate for parbaking.
If you dont have time to freeze, its okay, but you still need to parbake this crust.
Preheat the oven to 350F.
Lift off the top sheet of waxed paper and use the bottom sheet to flip the dough into the pie plate.
Remove the second sheet of waxed paper and prick the center of the crust with a fork.
To parbake the crust, remove it from the oven after 10 to 20 minutes, when you first see a golden hue to the crust.","url":"https://recipe.bluelayer.org/recipe/60238/cream-cheese-crust"},{"id":"60237","title":"Pumpkin Seed Nib Brittle","ingredients":"chocolate, dark, 70-85% cacao solids
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
spices, pepper, red or cayenne","directions":"Coarsely chop the nibs and strain through a small strainer.
Removing the dustier pieces will make a clearer brittle.
Toast the pumpkin seeds in a small skillet over medium heat, shaking often, until they begin to pop, 2 to 3 minutes.
Remove the seeds from the skillet, and set aside.
Line a baking sheet with a Silpat or brush it with butter.
In a medium saucepan, combine the sugar, water, and cream of tartar and bring to a simmer over medium heat, stirring until the sugar dissolves.
Lower the heat to medium low, cover, and let simmer for 2 to 3 minutes.
Remove the pan lid and brush any sugar crystals from the sides of the pan with a wet pastry brush.
Continue simmering for 3 to 5 minutes, or until the syrup begins to color.
Watch closely, because the caramel can quickly burn.
Test the color of the caramel by drizzling a few drops on a white plate.
When the color is medium to dark amber, remove the pan from the heat and stir in the nibs, pumpkin seeds, and cayenne, if using.
Working quickly, pour the mixture onto the prepared pan and spread as thin as possible with a heatproof spatula or wooden spoon.
Allow the brittle to cool completely, then break into small pieces.
Store in an airtight container for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/60237/pumpkin-seed-nib-brittle"},{"id":"60234","title":"Honey Whole Wheat Pizza Dough","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
cornmeal, degermed, unenriched, yellow","directions":"Yields 2 medium-large pizza crusts.
Place the ingredients into your bread machine, starting with the wet ingredients, followed by the dry (except the corn meal) and then the yeast.
Follow the instructions for your bread machine.
Preheat oven to 450 degrees F. Place the pizza stone in the oven while its preheating.
Once the dough is ready, split it into two pieces and roll each out separately on a lightly-floured surface until its the right size to fit on the pizza stones.
Sprinkle some cornmeal, about 1 teaspoon each, over the stone once its hot to keep the pizza from sticking.
I also put some cornmeal on the peel so the dough doesnt stick when I transfer it to the oven.
I pre-bake my pizza dough a little before I put any toppings on it.
I find this makes the dough nice and crunchy with a good chewiness to it.
Just place each dough, separately, on the stone.
Spread the dough evenly over the stone.
Make several puncture holes with a fork to help keep the bubbling down.
Brush the entire surface of the dough with a light layer of olive oil.
This will help keep the dough chewy and not brittle.
As it bakes, check on it to make sure its not bubbling.
If it is, just press down any large bubbles with a spatula.
Once the dough starts to become golden, take it out of the oven and place your favorite toppings on it.
Then, just place back in the oven to finish cooking the toppings until they are nice and bubbly.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60234/honey-whole-wheat-pizza-dough"},{"id":"60229","title":"Arnies Chicken Dinner","ingredients":"sauce, teriyaki, ready-to-serve
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw","directions":"Marinade chicken in teriyaki sauce for 1 plus hours.
Preheat oven to 400.
Crush fried onions to small pieces.
I use the back of a big spoon.
Place in a bowl.
Dip chicken in onions crumbs.
Place chicken chicken on a sprayed cookie sheet.
Bake for 20 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/60229/arnies-chicken-dinner"},{"id":"60228","title":"Toll House Famous Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
vanilla extract","directions":"LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 4 to 5 minutes.
Remove from heat.
STIR in marshmallows, morsels, nuts and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan; refrigerate for 2 hours or until firm.
Lift from pan; remove foil.
Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/60228/toll-house-famous-fudge"},{"id":"60225","title":"Cinnamon Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Grease the baking tray with a smidge of butter.
Sift the flour and ground cinnamon into a bowl.
Cut the butter into smallish pieces and add it to the flour and cinnamon.
Rub the mixture with your fingers until it looks crumbly.
Add the sugar and milk and knead the mixture into a soft ball.
Wrap the dough in cling film and put in fridge for 15 minutes.
Put the dough onto a floured surface and roll it out.
Use the cookie cutters to cut them into different shapes.
Bake the cookies for 10-15 mins until they are golden brown.
Leave to cool for about 20 minutes.
Sprinkle the cinnamon on top.
Enjoy!
:D.","url":"https://recipe.bluelayer.org/recipe/60225/cinnamon-cookies"},{"id":"60221","title":"Vegan Pecan Pie Cupcakes","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, granulated
molasses
molasses
yogurt, greek, plain, nonfat
seeds, flaxseed
water, bottled, generic
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
soymilk, original and vanilla, unfortified
lemon juice, raw
nuts, pecans","directions":"Preheat oven to 350F.
Meanwhile, sift together the flour, baking powder, baking soda, and cinnamon in a medium bowl; set aside.
In a large bowl, cream together the margarine, sugar and molasses with a hand mixer for 2-3 minutes, til lighter in color.
Beat in flaxseed mixture, soy yogurt, salt and vanilla.
With mixer on low speed, incorporate half of the flour mixture, followed by the soy milk mixture; finish with the remainder of the flour.
Continue beating the batter 2 minutes to develop the gluten.
Stir in the cooled pecans.
Fill cupcake papers 2/3 full.
Place pans in oven and bake cupcakes for 22 to 24 minutes or until toothpick inserted in center comes out clean.
Remove from oven and let cool in pan 5 minutes before transferring them to a cooling rack.
Let cupcakes cool completely before frosting OR leave cupcakes unfrosted and serve with vanilla ice cream or dairy-free ice cream alternative.
The centers of the cupcakes will sink slightly as they cool, creating a gooey interior.","url":"https://recipe.bluelayer.org/recipe/60221/vegan-pecan-pie-cupcakes"},{"id":"60220","title":"Tortilla Chip Crust for Savory Pie (Quiche, Mexican Pie, Etc.)","ingredients":"corn, sweet, white, raw
butter, without salt","directions":"In a small bowl, mix crushed chips and melted butter.
Pat into the bottom and up the sides of a 9-inch pie plate.
If using for quiche or anything with a very wet filling, pre-bake at 375 for 5 minutes and allow to cool before filling.","url":"https://recipe.bluelayer.org/recipe/60220/tortilla-chip-crust-for-savory-pie-quiche-mexican-pie-etc"},{"id":"60218","title":"Bakaliaros Pastos Me Kremmithia, Kalamatianos Recipe","ingredients":"fish, cod, atlantic, raw
oil, olive, salad or cooking
onions, raw
tomatoes, red, ripe, raw, year round average","directions":"Cut cod into small pieces.
Skin it, and soak overnight in enought wter to cover, changing 2 or possibly 3 times.
Remove from water; take out bones; rinse and dry fish well.
Dip in flour, shaking off excess, and fry in warm oil till golden brown.
In same oil, saute/fry onions till they are soft but not brown.
Put them in wide pot, together with oil from the pan and any of the 1 1/2 c. oil not used in the frying.
Add in tomatoes and pepper.
Simmer for 30 - 45 minutes., or possibly till onions dissolve.
Add in codfish (& /1/2 c. warm water if needed), cover the pot, and cook for 10 minutes., till liquid is absorbed and only the oil remains.
NOTE: This dish is usually made in the summer, when ripe tomatoes are readily available","url":"https://recipe.bluelayer.org/recipe/60218/bakaliaros-pastos-me-kremmithia-kalamatianos-recipe"},{"id":"60217","title":"My Favorite Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Set out the solid margarine stick for a while on the kitchen counter to soften it.
Mix flour, salt,and margarine with one hand in small bowl-1 1/2 quart size.
You do not want the mixture to get too warm.
Use your other hand to hold bowl or use 2 knives which is what I do.
Mix until you have pea-sized pebbles.
Chill for 30 minutes (or freeze and later defrost and continue with remaining directions).
Remove bowl from refrigerator; add 1 tablespoon of icy cold water.
Add more if you need to.
Mix with one hand until mixture sticks together in a ball.
Use other hand only to hold the bowl.
Put additional flour onto counter and rolling pin.
Roll dough into a circle for your pie.","url":"https://recipe.bluelayer.org/recipe/60217/my-favorite-pie-crust"},{"id":"60212","title":"Basic Microwave-Assisted Bread (White Bread Rolls Inspired by the Novel 'Heidi')","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flours, bread, unenriched","directions":"Put the ingredients in a heatproof container, and microwave for 30 seconds at 500w to melt the butter.
Let it cool down to about body temperature.
Add the yeast sugar salt bread flour in that order, mixing well between additions.
When the dough is more less mixed, put in a plastic bag, and massage the bag lightly for about 30 seconds.
Loosely twist the bag closed, and microwave at 200w for 30 seconds.
On a floured work surface, divide into 6 portions and round portion.
With the seam side on the bottom, cover the dough balls with plastic wrap or a piece of plastic, and leave for 20 to 30 minutes.
When time is up, deflate the dough (press down on them) and form into any shape you like.
For Heidi's white bread, just round the dough off again after deflating it...
...put a rolling pin on top...
...and press hard.
(But not too hard.)
It looks like this when pressed.
Lift the dough up gently, and move to a baking sheet.
I formed all the dough into Heidi's White Bread.
(The small one in the photo is the 7th roll.)
Cover with plastic wrap or a piece of plastic (or a moistened and wrung out kitchen towel) and microwave for 30 seconds at 200w.
You can skip this step, but the bread rises better if you do this.
In a warm room or using your oven's bread-rising setting, leave to rise again (2nd rising) for 30 minutes.
Mist the dough to prevent it from drying out if you can.
For regular bread rolls, brush with an egg wash and bake at 180C for 12 minutes.
For Heidi's white bread rolls, dust the tops with sifted (use a tea strainer) bread flour, and bake at 150C for 12 minutes.
How to prevent the bread from being raw inside Since the temperature inside the oven drops immediately when you open the door, preheat the oven to a high temperature.
For the white rolls I preheat to 180C.
I received some questions about stickiness.
Since the moisture content of flour varies by the brand, if the dough is still sticky, add a little more flour.","url":"https://recipe.bluelayer.org/recipe/60212/basic-microwave-assisted-bread-white-bread-rolls-inspired-by-the-novel-heidi"},{"id":"60209","title":"Crab Salad With Cream Cheese","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
cheese, parmesan, hard
salad dressing, mayonnaise, regular
celery, raw
olives, ripe, canned (small-extra large)
onions, spring or scallions (includes tops and bulb), raw","directions":"Put crab meat in a mixing bowl and stir until crab has shredded into small pieces.
Add cream cheese, mix until well combined.
Add the remaining ingredients, mix until well combined.
Place in fridge until cold.
Serve cold on croissants, crackers, bread etc!
*The salad will not have big pieces of crab, when mixing it breaks it down*.","url":"https://recipe.bluelayer.org/recipe/60209/crab-salad-with-cream-cheese"},{"id":"60195","title":"Decadent Raspberry Sauce","ingredients":"raspberries, raw
cornstarch
sugars, granulated
water, bottled, generic","directions":"In a small saucepan, add cornstarch and sugar.
Put enough warm water on top to cover the bottom of the pan (1/4 cup or so, depending on how big your pan is).
This is just to dissolve the cornstarch and sugar.
Add fresh or frozen raspberries.
Over medium heat, cook down your raspberries, stirring every few minutes.
The entire process will take ten to fifteen minutes.
Make sure to let the sauce reach a boil to activate the cornstarch.
Your raspberries should be broken down by that time.
Turn off the heat.
Use a strainer to remove the seeds from the sauce.
Store in an airtight container in the refrigerator.
When serving, warm sauce in microwave for 30 seconds.
Use a small condiment bottle or spoon to add sauce to each plate of cake/pie youre serving.
Tastes great with chocolate!
And all of your guests will assume youre an all-star chef!","url":"https://recipe.bluelayer.org/recipe/60195/decadent-raspberry-sauce"},{"id":"60188","title":"Rice Krispies \" Apple Pie\"","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
syrup, maple, canadian
ice creams, vanilla
spices, cinnamon, ground","directions":"Measure out 1/2 cup rice krispies into a microwavable bowl.
Add cinnamon and the 2 T. of syrup.
Microwave for about 20 seconds or until bubbly, remove and stir until mixed evenly.
Add ice cream and enjoy the flavors of faux apple pie!","url":"https://recipe.bluelayer.org/recipe/60188/rice-krispies-apple-pie"},{"id":"60185","title":"Maamoul","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
dates, deglet noor
orange juice, raw
water, bottled, generic","directions":"Preheat the oven to 325 degrees.
Make the dough by combining flour, baking powder, sugar, and salt in a large bowl.
Cut in the butter until crumbs form.
Then add the oil and milk until the dough just forms.
You can also do this in a food processor.
Prepare filling by combining all ingredients in the food processor until a paste is formed.
Roll the dough into small balls.
Recipe should yield 18-20 balls.
Pat each ball into a round 1/4 to 1/3 of an inch thick.
Put a teaspoon of filling in the center of the dough and bring the edges up around the filling.
Seal the dough around the filling and roll the ball in your hand until well rounded.
Place the balls on a lined or greased cookie sheet, seam down.
Pierce the dough with a fork or paring knife to vent.
Bake about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/60185/maamoul"},{"id":"60167","title":"Quick Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place flour and salt in a bowl.
Mix.
Measure oil and milk in a measuring cup.
Stir slightly with a fork.
Add to flour mixture.
Roll out between sheets of waxed paper.","url":"https://recipe.bluelayer.org/recipe/60167/quick-pie-crust"},{"id":"60160","title":"Roti Bread from India","ingredients":"wheat, durum
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides.
Turn the dough out onto a well floured surface.
Knead until smooth and pliable, about 10 minutes.
Preheat an unoiled skillet or tava to medium high heat.
Divide dough into 12 equal parts, form into rounds and cover with a damp cloth.
Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
Cook the roti for 1 minute before turning over, then turn again after another minute.
The roti should have some darker brown spots when finished.
Best served warm.","url":"https://recipe.bluelayer.org/recipe/60160/roti-bread-from-india"},{"id":"60154","title":"Butter Pie Crust Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Blend flour, sugar, and salt in processor.
Add butter and cut in, using on/off turns, until coarse meal forms.
Add 3 tablespoons water.
Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap in plastic; refrigerate 1 hour.
(Can be made 2 days ahead.
Keep chilled.
Soften slightly at room temperature before rolling.)","url":"https://recipe.bluelayer.org/recipe/60154/butter-pie-crust-dough"},{"id":"60150","title":"Pumpkin Pie Spice Recipe","ingredients":"spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
salt, table","directions":"Combine 2 tablespoons ground cinnamon, 1 tablespoon ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground cloves, and 1/4 teaspoon salt.","url":"https://recipe.bluelayer.org/recipe/60150/pumpkin-pie-spice-recipe"},{"id":"60112","title":"My Dad's Candy","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract","directions":"Butter a shallow baking dish or cookie sheet generously, and set aside.
In a cast-iron pot or heavy saucepan, stir together the sugar and milk.
Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from the heat, and stir in the peanut butter until smooth, then stir in the vanilla.
Pour onto the prepared pan, and refrigerate for about 45 minutes.
Break into pieces when cooled.","url":"https://recipe.bluelayer.org/recipe/60112/my-dads-candy"},{"id":"60105","title":"Watermelon & Arugula Salad","ingredients":"oil, olive, salad or cooking
lemon juice, raw
salt, table
spices, pepper, black
arugula, raw
watermelon, raw","directions":"In a small bowl or jar, whisk or shake together oil, lemon juice, salt and pepper.
Taste and adjust seasoning.
In a large bowl, toss arugula with just enough dressing (I used about half).
Divide greens among six plates and add watermelon pieces.
Shave Parmesan into large shards and place over salad.
Sprinkle with desired amount of salt and pepper and serve.
Recipe adapted from Ina Garten, Barefoot Contessa: How Easy Is That?","url":"https://recipe.bluelayer.org/recipe/60105/watermelon-arugula-salad"},{"id":"60104","title":"Best Ever Blueberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
blueberries, raw","directions":"Heat oven to 400F.
Combine 2 cups flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in enough water with fork just until flour is moistened.
Divide dough in half.
Shape each half into ball; flatten slightly.
Wrap 1 dough ball in plastic food wrap; refrigerate.
Roll out remaining dough ball on lightly floured surface into 12-inch circle.
Fold into quarters.
Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides.
Trim crust to 1/2 inch from edge of pan.
Combine sugar, 1/2 cup flour, cinnamon and nutmeg in bowl; mix well.
Gently stir in blueberries.
Spoon blueberry mixture into prepared pie crust.
Roll out refrigerated dough ball on lightly floured surface into 12-inch circle.
Place dough over filling.
Seal, trim and crimp or flute edge.
Cut 8-10 slits in crust.
Cover edge of crust with 2-inch strip of aluminum foil.
Bake 35 minutes; remove foil.
Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
Cool pie 30 minutes; serve warm.
Store refrigerated.","url":"https://recipe.bluelayer.org/recipe/60104/best-ever-blueberry-pie"},{"id":"60101","title":"Walnut Candy Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
nuts, walnuts, english
leavening agents, baking soda
vanilla extract","directions":"Line a pan with parchment paper and coat lighty with cooking spray.
Combine sugar, corn syrup, water and butter into sauce pan.
Cook over medium heat, stirring until sugar dissolves.
Cook for 20-40 minutes until candy thermometer reaches 275.
Stir in walnuts and cook for 2 minutes, stirring often, till thermometer reaches 295.
Remove from heat and stir in baking soda and vanilla.
Color should be a light amber and frothy.
Quickly pour mixture onto prepared pan and spread to desired thickness.
Cool completely for 30-60 minutes and then break with wooden spoon into small pieces.","url":"https://recipe.bluelayer.org/recipe/60101/walnut-candy-brittle"},{"id":"60096","title":"Authentic Navajo Indian Fry Bread (Taco Bread)","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a heavy large frying pan heat the oil to 365 degrees; Oil is hot enough if a small test piece of dough dropped in the oil begins cooking almost immediately and rises to the top.
Mix together dry ingredients in a large bowl; *see note about salt.
Gradually add warm milk and mix to make a soft dough.
When the dough has pulled together, cover and let sit in a warm place for 10 to 15 minutes.
Break off a golf ball sized piece of dough and pat it out flat in your hand, no thicker than 1/4 inch.
Place 2 or 3 flats at a time into the hot oil and when they begin to bubble flip them over and fry until they're a nice light golden brown.
Remove and drain on paper towels then serve hot (keep them covered in a bowl until you're done frying).
You can make larger flats; just make sure they're no thicker than 1/4\" and fry one at a time.","url":"https://recipe.bluelayer.org/recipe/60096/authentic-navajo-indian-fry-bread-taco-bread"},{"id":"60092","title":"Sweet Tv Mix","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
corn, sweet, white, raw
noodles, egg, dry, unenriched
pretzels, soft, unsalted
nuts, walnuts, english
oil, olive, salad or cooking
spartan, real semi-sweet chocolate baking chips,","directions":"Melt chocolate and oil in microwave in 1 minute intervals.
Mix remaining ing.
in a large bowl.
When chocolate is melted pour onto cereal mix.
Stir to cover well.
Spread out on a foil cover baking sheet.
when set-up, break into bite size pieces.","url":"https://recipe.bluelayer.org/recipe/60092/sweet-tv-mix"},{"id":"60080","title":"Power Yoga Smoothie - With Vegan Option","ingredients":"yogurt, greek, plain, nonfat
seeds, flaxseed
cherries, sweet, raw
syrup, maple, canadian","directions":"Add the first three ingredients and blend on low.
You may need to add a tablespoon of water to get the right consistency if the yogurt is thick or if the fruit pieces are especially large.
Stir with a spoon to ensure that there are no lumps.
I also recommend tasting the smoothie to help estimate how much maple syrup you'll need.
Add syrup, blend and serve.
Smoothie may be kept refrigerated for several hours, but I recommend reblending it before serving.
If you plan to make it ahead of time, you might want to omit the water.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/60080/power-yoga-smoothie-with-vegan-option"},{"id":"60077","title":"Easy, Flaky Breakfast Biscuits Take 2","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 F.
Place all the dry ingredients (flour through salt) in a large bowl; mix well.
Cut 1/3-cup of the cold butter into very small pieces, and then add it into the flour mixture.
Cut the butter into the flour, using a pastry cutter or fork.
Add the milk to the flour mixture, stirring just until incorporated.
Turn the dough out onto a floured surface and fold it over on itself a couple of times.
Gently pat the dough out to a 3/4-inch thickness.
Cut the biscuits using a 2-inch biscuit cutter or glass drinking glass.
Place biscuits onto a Silpat or parchment paper lined baking sheet.
Bake for 9 minutes.
Remove from oven.
Melt the leftover butter, and use a pastry brush to liberally brush each biscuit with it.","url":"https://recipe.bluelayer.org/recipe/60077/easy-flaky-breakfast-biscuits-take-2"},{"id":"60074","title":"Spelt Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Set oven at 450 F and butter an 8x8 baking dish.
Set aside.
Mix spelt flour, salt and baking powder together in medium sized bowl.
Cut in the butter with a fork until the mix resembles coarse crumbs.
Gradually stir in the milk until dough pulls away from the walls of the bowl.
Divide dough into 6 pieces and roll each piece gently between your hands to make balls.
Put the balls into the buttered baking dish, each piece up against another so that the tops get crunchy and the middles stay nice and soft.
Put in the preheated oven and bake for 12-15 minutes or until tops feel nice and firm and they are slightly browned.","url":"https://recipe.bluelayer.org/recipe/60074/spelt-biscuits"},{"id":"60051","title":"Crock Pot Beef Roast","ingredients":"beef, grass-fed, ground, raw
onions, raw
water, bottled, generic","directions":"Pierce the beef on all side with a fork.
Do not remove fat.
Place beef in crock pot and cover with soup and water.
Cook on low for 12-18 hours (but definetly not less than 8).
Turn every few hours.
Note: Liquid should almost cover beef.
If you have a larger crock pot you may want to add another can of soup and another 1/2 cup water.","url":"https://recipe.bluelayer.org/recipe/60051/crock-pot-beef-roast"},{"id":"60040","title":"Simple Chicken Brine","ingredients":"water, bottled, generic
salt, table
sugars, granulated
soy sauce made from soy (tamari)
oil, olive, salad or cooking","directions":"Pour the warm water into a container that is twice the volume of the water.
Pour in the salt, sugar, soy sauce, and olive oil.
Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens.
Drain and pat the chicken dry before cooking.
One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.","url":"https://recipe.bluelayer.org/recipe/60040/simple-chicken-brine"},{"id":"60039","title":"Pumpkin Oatmeal","ingredients":"oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
pumpkin, raw
sugars, granulated","directions":"Mix together oats and milk in a microwave-safe bowl.
Cook on high for 1 to 2 minutes, stirring once.
Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds.
Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar.
Heat through, and serve.","url":"https://recipe.bluelayer.org/recipe/60039/pumpkin-oatmeal"},{"id":"59992","title":"Pepper, Gruyere, and Green Onion Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, pepper, black
salt, table
butter, without salt
cheese, gruyere
onions, spring or scallions (includes tops and bulb), raw
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350.
In bowl mix together flour, baking powder, baking soda, pepper, and salt.
Cut in butter until it resembles course meal.
Add cheese and onions, stirring and/or tossing to combine.
Stir in 1 cup buttermilk until it forms a soft, slightly sticky ball.
Using lightly floured hands divide dough in to twelve pieces.
Form pieces in to balls and place balls onto an ungreased baking sheet, spacing about an inch apart.
Brush tops with remaining buttermilk.
Bake 15-20 minutes, until tops are light brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/59992/pepper-gruyere-and-green-onion-biscuits"},{"id":"59991","title":"Pancake Noodles","ingredients":"water, bottled, generic
salt, table
noodles, egg, dry, unenriched
oil, olive, salad or cooking","directions":"Bring water and salt to a boil.
Add noodles slowly so water continues to boil vigorously.
Cook for 4 to 5 minutes, stirring occasionally, until noodles are barely tender.
Drain and rinse with cold water; drain again.
Mix noodles with 3 tablespoons of the oil.
In a large skillet, heat 3 tablespoons of the remaining oil.
Arrange one-third of the noodles in the pan to form a large pancake.
Brown noodles on both sides, using high heat.
Remove from skillet.
Repeat procedure with remaining noodles, adding more oil to prevent noodles from sticking to the skillet.
Cut each pancake into 6 pieces.","url":"https://recipe.bluelayer.org/recipe/59991/pancake-noodles"},{"id":"59977","title":"English Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl, stir together the flour, sugar, salt and yeast.
mix in the shortening and the milk.
Add some extra milk if the dough is too dry.
Knead by hand on a floured surface for 10 minutes, or with the dough hook of your stand mixer for 8 minutes.
The resulting dough should be smooth and pleasantly tacky.
Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel and let rise at room temperature until doubled in bulk, about 4 hours.
(After the first rise, you may place the dough in the fridge for a few hours or overnight; let rest at room temperature for an hour before continuing.
).
Turn the dough out onto a lightly floured surface or an unfloured silicon baking mat.
Divide the dough into 6 equal pieces.
Shape them into balls.
Then, to create surface tension, strech the outside of each boule into an oblong, being careful not to squeeze out the gas trapped in the dough any more than necessary.
Repeat this streching motion, bringing the opposite ends together to make a ball.
Tighten the surface tension by pinching to seal the bottom of the dough where the creases come together.
Space the balls of dough out on a silicon mat or a baking sheet lined with parchment paper, about 3 inches apart, sprinkling cornmeal under each of them.
Cover the tray loosely with plastic wrap and let rise, at room temperature, for 1 to 1 1/2 hours, or until boules are almost doubled in size, in both height and in width.
Heat a lightly greased skillet or griddle on medium heat; if your griddle has a thermostat, set it to 175C (350F).
Also, preheat the oven to 175C (350F) and have ready a baking sheet.
Use a thin spatula to lift the muffins carefully, one by one, transfering them to the skillet without deflating.
Cook for 5 to 7 minutes on the first side, until the bottom is lightly browned.
The muffins should rise and expand a tiny bit more.
Flip the muffins carefully using the spatula, working gently to avoid deflating them, and cook 5 to 7 minutes on the other side, until lightly browned.
Avoid overbrowning the muffins.
Transfer the cooked muffins to the prepared baking sheet, and place in the oven to bake for 6 minutes; they shouldn't brown any further.
Transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/59977/english-muffins"},{"id":"59969","title":"Aunt Mary's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, salted","directions":"Beat the sugar and butter with a spoon until creamy.
In three batches, sift and mix the flour into the sugar-butter mixture.
Mix well, until fluffy.
(my Aunt Mary uses a wooden spoon for mixing, but you can use electric beaters).
Pat the dough flat onto a greased cookie sheet, covering about 3/4 of the pan (I pat the dough into neatly formed rectangular shape).
Puncture the dough at regular intervals with a fork.
Refrigerate for at least 2 hours.
Cut into 15 pieces per pan (1 inch wide).
Bake 1/2 hour at 300-325F Let cool.","url":"https://recipe.bluelayer.org/recipe/59969/aunt-marys-shortbread"},{"id":"59959","title":"Pistachio Caramel Logs","ingredients":"butter, without salt
milk, canned, condensed, sweetened
syrup, maple, canadian
sugars, brown
cream, whipped, cream topping, pressurized
nuts, pistachio nuts, raw","directions":"Line the base and side of a seep 19cm square cake pan with baking paper.
Combine the butter, milk, golden syrup, sugar and cream of tartar in a medium, heavy based saucepan and stir over heat without boiling until the sugar dissolves.
When sugar is completley dissolved bring to boil and whisk constantly over the heat for about 8 minutes or until mixture is thick and dark caramel in colour.
Put the mixture into prepared pan and stand the caramel for 15 minutes.
Mark 6 strips with a greased knife and cool caramel.
Remove caramel from pan & cut into strips where they were marked.
Roll strips in the nuts, whilst shaping into a 32cm long sausage log.
Press nuts firmly into caramel.
Cut diagonally into 4cm pieces.
Store in refrigerator for about 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/59959/pistachio-caramel-logs"},{"id":"59956","title":"Perfect Pie Crust from King Arthur Flour","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Sift together the flour and salt in a large bowl.
Set to the side.
Size your butter.
One stick cut into small pieces, the other cut into fairly large pieces (double the size you'd usually cut for a pie crust.
Work in the stick of smaller butter with a dough scraper (my new favorite tool and very easy to clean).
It's not going to have the same impact that double the butter would in terms of working in, but go for the regular pea sized consistency.
Now, add the bigger hunks of butter.
Gently coat them with flour in the mixture, so they won't stick to you when you squeeze them.
one by one, squeeze all of those pieces of butter until they're flat like pancakes.
You don't have to be too precious about it.
Grab, squeeze, then move on to the next one.
Give the mixture another stir with your pastry scraper.
Now, start adding the water.
Switch back to your dough scraper.
Keep on adding it bit by bit until the dough forms a shaggy consistency, still floury but you can clump it together.
Gather, form into a ball, and place on top of a sheet of plastic wrap.
Wrap the plastic on top of it, not too snugly, and then flatten it into a disc with your hand.
Doing it this way, I learned, helps the dough spread out into the plastic and is just less messy.
Chill dough in fridge.
Proceed with your recipe as usual.","url":"https://recipe.bluelayer.org/recipe/59956/perfect-pie-crust-from-king-arthur-flour"},{"id":"59953","title":"Canadian Helen Gougeon's Blueberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
sugars, powdered","directions":"Crust: In large bowl, combine flour, sugar and salt.
Using pastry blender or 2 knives, cut in butter until crumbly.
Pat firmly in even layer over bottom and up sides of 10-inch (25 cm) flan or quiche pan with removable base, or 1/2 inch (1 cm) up side of same-size pie plate.
Bake in 350F (180C) oven for 20 to 25 minutes or until light golden.
Filling: Reserve 2 cups (500 mL) of the berries.
Combine sugar with flour and cinnamon.
In large bowl, lightly toss sugar mixture with remaining berries.
Spoon into crust; cover edges of crust with strips of foil.
Bake in 400F (200C) oven for about 30 to 35 minutes or until filling is bubbling and crust is golden brown.
Let cool on rack.
Just before serving, remove sides of pan, transfer to serving plate and pour reserved berries evenly over pie.
Using sieve, dust surface evenly with icing sugar.
Canadian Living Test Kitchens.","url":"https://recipe.bluelayer.org/recipe/59953/canadian-helen-gougeons-blueberry-pie"},{"id":"26417","title":"Salted Caramel Nut Brittle","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, cashew nuts, raw
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried","directions":"Line a 15x10x1-inch baking pan with Reynolds Wrap Non-Stick Foil; set aside.
Melt the butter in a 2-quart heavy saucepan over medium heat.
Stir in sugar, water and corn syrup.
Bring to boiling over medium-high heat, stirring until sugar is dissolved.
Avoid splashing side of saucepan.
Clip a candy thermometer to side of pan.
Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle.
This will take about 18 minutes.
Adjust heat as necessary to maintain a steady boil.
Watch carefully the last 5 minutes to prevent overcooking.
Remove from heat and remove the thermometer.
Pour into the prepared baking pan.
Tilt pan to spread mixture evenly.
Let stand 2 minutes.
In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds.
Sprinkle evenly over candy mixture.
Set baking pan on a wire rack.
Cool completely and break into large pieces to serve.","url":"https://recipe.bluelayer.org/recipe/26417/salted-caramel-nut-brittle"},{"id":"10568","title":"White Chocolate Bark","ingredients":"nuts, pistachio nuts, raw
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked","directions":"Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper.
Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
Place the pistachios in one layer on another sheet pan and bake for 8 minutes.
Set aside to cool.
Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds.
(Time it with your watch for accuracy.)
Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again.
Continue to heat and stir in 30-second intervals until the chocolate is just melted.
Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
(If you need to heat it a little more, place it in the microwave for another 15 seconds.)
Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle.
Sprinkle the top evenly with the cooled pistachios, the cranberries, and apricots.
Press the nuts and fruit lightly so they will set in the chocolate.
Set aside for at least 2 hours until firm or refrigerate for 20 minutes.
Cut or break the bark in 16 pieces and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/10568/white-chocolate-bark"},{"id":"59933","title":"Southern Style Baby Back Ribsgreat","ingredients":"spices, paprika
sugars, brown
salt, table
spices, oregano, dried
spices, chili powder
spices, pepper, black
spices, pepper, red or cayenne
spices, pepper, black
spices, onion powder
spices, garlic powder
spices, coriander seed","directions":"Brush ribs lightly with prepared (Heinz, French's or your favorite) mustard.
Mix and rub the above recipe on ribs 12 24 hours before cooking and wrap in heavy-duty foil.
Cook in 275 degree oven for 2 hours 45 minutes.
Unwrap and finish over a grill basting with either Cattleman's Classic or KC Masterpiece Barbecue Sauce.
Enough for 3 racks of ribs.","url":"https://recipe.bluelayer.org/recipe/59933/southern-style-baby-back-ribsgreat"},{"id":"59929","title":"Mexican Wedding Cakes","ingredients":"sugars, granulated
butter, without salt
vanilla extract
spices, cinnamon, ground
nuts, almonds
wheat flour, white, all-purpose, unenriched","directions":"Cream together confectioner's sugar and butter.
Add vanilla, cinnamon and almonds.
Knead in flour by hand until completely mixed.
Chill dough for about an hour.
Preheat oven to 350 degrees F (180 degrees C).
Grease cookie sheets.
Roll out dough to one inch thickness.
Cut into 1 inch pieces, and roll quickly and gently into a ball.
Place 2 inches apart on cookie sheets.
Bake for about 15 minutes.
When baked, dip or roll in confectioner's sugar.
Store airtight in layers with waxed paper in between.","url":"https://recipe.bluelayer.org/recipe/59929/mexican-wedding-cakes"},{"id":"59912","title":"Glazed Baby Turnips and Carrots","ingredients":"turnips, raw
carrots, raw
butter, without salt
sugars, granulated","directions":"Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired.
If using regular turnips, peel and cut into 1-inch pieces.
In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes.
Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.","url":"https://recipe.bluelayer.org/recipe/59912/glazed-baby-turnips-and-carrots"},{"id":"59900","title":"Sugar Free Pineapple Cream Pie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
cheese, parmesan, hard
pineapple, raw, all varieties","directions":"Set milk out to bring to room temperature.
In medium bowl, gradually add milk to cream cheese.
Mix until smooth.
Add pudding and mix; beat until smooth.
Add pineapple; mix well.
Pour into baked 9 inch pie crust.
Refrigerate 1 hour before serving.
Serve with whipped topping.","url":"https://recipe.bluelayer.org/recipe/59900/sugar-free-pineapple-cream-pie"},{"id":"59899","title":"Basic Cake Glaze","ingredients":"sugars, powdered
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"sift 2 cups of powdered sugar in mixing bowl, I like using one with a spout to drizzle
melt 4 tablespoons of butter, which is 1/2 stick in the microwave or on stove
add melted butter to powdered sugar and stir till well mixed
add 2 tablespoons of milk and mix well
add your choice is extract flavor 1/2 tblsp, I end up adding more flavor for a stronger taste, be careful with mint
mix all well, you can add a little more milk at a time till its the drizzle consistency you want and no more lumps, the better sifted the less lumps..
drizzle over your pastries, cakes, pies...","url":"https://recipe.bluelayer.org/recipe/59899/basic-cake-glaze"},{"id":"59893","title":"Granola Bars","ingredients":"oats
butter, without salt
oil, olive, salad or cooking
salt, table
sugars, brown
honey
apple juice, canned or bottled, unsweetened, without added ascorbic acid
molasses
vanilla extract
rice, white, long-grain, regular, unenriched, cooked without salt
wheat germ, crude
nuts, pecans
nuts, almonds
beverages, almond milk, unsweetened, shelf stable","directions":"Preheat the oven to 350 degrees F.
In a bowl, toss the oats with the canola oil, melted butter and salt.
Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they dont burn.
Remove from the oven and set aside.
Reduce the heat to 325 degrees F.
In a medium saucepan, combine the brown sugar, honey, apple juice and molasses.
Heat the mixture slowly, stirring until all combined.
Stir in the vanilla.
Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds.
Pour in the sugar mixture, stirring as you pour.
Toss to combine; it will be sticky!
Press into 1 baking sheet (thoroughly greased with butter, or line pan with foil and grease foil) and bake until golden, about 20-25 minutes.
Remove from oven and let cool.
Cut pieces with a sharp knife and remove from the pan.
OPTIONAL
Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered.
Set on parchment until set, sticking in the fridge to hasten this along if necessary.
Yum yum!","url":"https://recipe.bluelayer.org/recipe/59893/granola-bars"},{"id":"59886","title":"Fondant for Chocolate Cherries","ingredients":"sugars, granulated
butter, without salt
syrups, corn, light
salt, table","directions":"Sift confectioners' sugar several times into a bowl to eliminate all lumps.
Beat butter, corn syrup, and salt with an electric mixer on medium speed until light and fluffy, about 5 minutes.
Beat in the sifted confectioners' sugar until thoroughly incorporated.
Turn fondant out onto a work surface generously dusted with confectioners' sugar.
Knead until smooth and workable, 5 minutes; cut dough in half.
Wrap each piece of dough in plastic wrap and chill for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/59886/fondant-for-chocolate-cherries"},{"id":"59872","title":"Spicy Grilled Hot Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
spices, garlic powder
spices, pepper, black
spices, pepper, red or cayenne
spices, oregano, dried
cheese, blue
salad dressing, mayonnaise, regular
vinegar, red wine
lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder
celery, raw","directions":"Rinse chicken, drain, and pat dry.
Place wings in a large bowl.
Combine ingredients 2-5 and sprinkle onto chicken, toss, and sprinkle again.
The more time you sprinkle and toss, the hotter.
Cover and let marinate over night.
Grill chicken over med-hot coals, turning once, until juices run clear when pierced with a fork.
Serve immediately with blue cheese dressing on the side.
For the dressing: Blend all remaining ingredients in a food processor.
This is best done the night before so flavors can \"get happy.
\".","url":"https://recipe.bluelayer.org/recipe/59872/spicy-grilled-hot-wings"},{"id":"59858","title":"Satiny Raspberry Cheesecake Dip","ingredients":"cream, sour, cultured
cheese, parmesan, hard
sugars, powdered
raspberries, raw","directions":"Combine the sour cream, cream cheese, sugar and liqueur in a small bowl and mix well.
Cover and refrigerate until serving time.
Serve with pieces of fresh fruit, cubed angel food cake or vanilla wafer cookies.","url":"https://recipe.bluelayer.org/recipe/59858/satiny-raspberry-cheesecake-dip"},{"id":"59853","title":"Pinwheel cheese buns","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
wheat flours, bread, unenriched
water, bottled, generic
cheese, cheddar
oil, olive, salad or cooking","directions":"Add all ingredients except for the cheese and olive oil to your bread machine pan in the order that your bread machine instructions indicate.
Set to dough
When the dough cycle is complete, remove dough and place on a lightly floured surface.
Using a rolling pin, roll out the dough into a very large rectangle.
About 1/4\" thick
Now apply either the cooking spray or olive oil to the dough and sprinkle the cheese evenly
Starting at the longest part of the rectangle, slowly roll the dough a bit at a time.
Once all rolled up, using a sharp knife cut into 12 equal pieces.
Place on a baking sheet lined with parchment paper, cover and let rise for 30-40 minutes or until double in size
Preheat oven to 350F, once pinwheels have risen, bake in oven for 20 minutes
Optional, I sprinkle dried parsley and parmesan cheese after I remove from the oven","url":"https://recipe.bluelayer.org/recipe/59853/pinwheel-cheese-buns"},{"id":"59825","title":"Italian-Style Rolls","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt","directions":"Place the kneader attachment onto the stand mixer.
Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
When the yeast has proofed add to the bowl along with 3/4 cup warm water.
Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
Shape into a ball (the dough will come together nicely after resting).
Place into a large greased deep glass bowl.
Cover and let rise for about 60-90 minutes.
To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
Punch down dough and slice in half.
Slice each half into 4 even pieces.
Shape each piece into a round ball.
Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
Cover and let rise 30-40 minutes.
Bake at 375 for about 22 minutes or until light golden brown.","url":"https://recipe.bluelayer.org/recipe/59825/italian-style-rolls"},{"id":"59818","title":"Toll House Party Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
oil, corn, peanut, and olive
candies, caramels
spartan, real semi-sweet chocolate baking chips,","directions":"Coat a 13\"x9\" baking pan with nonstick cooking spray.
Combine cereal, pretzels, peanuts and caramels in large bowl.
Microwave morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH(70%) power for 1 minute; stir.
Morsels may retain some of their original shape.
If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted.
Pour over cereal mixture; stir to coat evenly.
Spread mixture in prepared baking pan; cool for 30-45 minutes or until firm.
Break into bite-size pieces.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/59818/toll-house-party-mix"},{"id":"59817","title":"Iranian Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix the dry ingredients in a bowl.
I use my kitchenaid.
Slowly add the warm water and mix to a dough consistency.
Knead 5-10 times on a floured board and place back in bowl to rise in a warm place.
I oil the bowl first to keep from sticking.
Allow to rise in a warm place for about an hour.
Preheat oven to 500 degrees.
Divide dough in half and roll out each piece into a rectangular slab approximately 1/4 - 1/2\" thick.
Bake in preheated 500 degree oven on the top shelf until nicely browned.
Flip over to the other side and do the same.
Repeat with the second slab.
I brush with a small amount of melted butter to keep soft.
Cover with a tea cloth to keep warm until ready to eat.","url":"https://recipe.bluelayer.org/recipe/59817/iranian-flatbread"},{"id":"59813","title":"Oh Henry Bars - Easiest and Best Ones","ingredients":"peanut butter, smooth style, without salt
syrups, corn, light
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"place peanut butter, corn syrup and sugar in a double boiler (or a big glass bowl over a pot of simmering water) mixing every once in a while.
when smooth, take off heat.
add the rice crispies.
smooth into a 9x13 pan lined with baking paper.
sprinkle the chocolate chips on top evenly.
place in a warm oven for about 5 minutes.
spread the chocolate
cool in the fridge for about 5 minutes.
cut into squares/bars.
enjoy!","url":"https://recipe.bluelayer.org/recipe/59813/oh-henry-bars-easiest-and-best-ones"},{"id":"59804","title":"Dark Chocolate Butter Toffee","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, pecans
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Line a 15x10x1 inch jelly roll pan with foil, then spray with non-stick pan coat.
In a medium saucepan, combine butter, sugar, water, and corn syrup.
Heat over medium heat to melt butter and combine ingredients.
Increase heat to medium high and cook for ten minutes.
Do not stir.
Remove from heat and add 1 cup of the nuts.
Quickly pour toffee into prepared pan and spread to edges.
Let stand in pan on wire rack for 30 minutes to harden.
Melt half of the chocolate in the microwave for one minute.
Stir until smooth.
Spread over toffee and refrigerate until firm, about 20 minutes.
Once firm, flip entire bar onto a sheet of waxed paper; remove foil.
Melt remaining chocolate in microwave on high for one minute.
Stir until smooth.
Spread over top of toffee bar and sprinkle with remaining 1/4 cup finely chopped nuts.
Once chocolate is firm, break bar into bite-sized pieces and store at room temperature for up to one month.","url":"https://recipe.bluelayer.org/recipe/59804/dark-chocolate-butter-toffee"},{"id":"59803","title":"Southern Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping","directions":"preheat oven to 425 degrees.
mix dry ingredients.
add butter (fresh from fridge - not softened).
cut with a pasty blender or two knives.
pour in the buttermilk.
mix just enough so ingredients are barely combined.
if you feel the need to keep stiring say this mantra \"tougher biscuits, tougher biscuits).
place dough on floured surface and gently spread to about 3/4 inch thick.
use knife to cut into squares, rectangles, or possibly cut like a pie for scones.
place on cookie sheet about 1/2 inch apart.
(optional)use pastry brush to coat with heavy cream if you desire a shiny biscuit top.","url":"https://recipe.bluelayer.org/recipe/59803/southern-buttermilk-biscuits"},{"id":"59799","title":"Dreamsicle Tofu Pie","ingredients":"tofu, raw, regular, prepared with calcium sulfate
orange juice, raw
soymilk, original and vanilla, unfortified
vanilla extract
sugars, granulated","directions":"Place all ingredients in a blender or food processor and process till smooth.
Pour into molds, cups or pie plate and freeze at least 4 hours.
Cut or unmold and serve.","url":"https://recipe.bluelayer.org/recipe/59799/dreamsicle-tofu-pie"},{"id":"59797","title":"Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown","directions":"Pre-heat oven to 350.
Mix butter and flour till fluffy.
Add sugar, blend well.
Press dough (sticky) into flat layer on bottom of 9-inch pie plate or similar baking dish.
Bake for oops, see above.","url":"https://recipe.bluelayer.org/recipe/59797/shortbread"},{"id":"59775","title":"Icky Sticky Sugar Snakes","ingredients":"butter, without salt
honey
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spartan, real semi-sweet chocolate baking chips,
honey
sugars, granulated
spices, cinnamon, ground","directions":"Preheat the oven to 300F.
In a medium bowl, mash the butter and honey with a fork until well blended.
Gradually stir in the vanilla extract, flour and salt.
The mixture should have a doughy consistency.
Wrap the dough in a plastic wrap and store in the refrigerator for 1 hour.
Grease cookie sheets with the vegetable oil.
After an hour, remove the dough from the refrigerator and separate it into pieces the size of golf balls.
If the dough sticks to your hands, dip them in flour.
Roll out balls between your hands into snake-like shapes, about the length and thickness of yourpinky.
Separate each ball into 4 smaller sections and roll each section into a snake.
Place snakes 1-inch apart on cookie sheets.
Bake for 20 to 25 minutes, or until the snakes begin to turn light brown.
Carefully remove the cookie sheets from the oven and immediately remove the snakes from the sheets to a platter.
Allow snakes to cool slightly and press 2 chocolate chip eyes into the head of each snake.
Set aside until completely cooled.
Sticky Sauce: Mix honey, sugar and cinnamon in a small bowl.
Drizzle over the cooled snakes and serve.","url":"https://recipe.bluelayer.org/recipe/59775/icky-sticky-sugar-snakes"},{"id":"59754","title":"Pumpkin Spice Granola","ingredients":"oats
nuts, cashew nuts, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
pumpkin, raw
oil, canola
syrup, maple, canadian
salt, table
raisins, seeded","directions":"Preheat the oven to 250 F. Combine the oats, cashews, pumpkin seeds, brown sugar and pumpkin pie spice in a large bowl.
I like to either chop the cashews roughly, or just break them up a bit with my hands as I add them to the bowl so that theres some whole and some pieces.
In another bowl or measuring cup, combine the oil, maple syrup, and salt.
Pour the liquid into the oat mixture while stirring to combine.
Mix until the liquid is evenly distributed.
Divide the mixture between two 11x17 inch baking sheets, spreading it out so that its even.
Bake for 1 hour and 15 minutes, until it starts to brown.
I usually swap the baking sheets halfway through the baking time.
Remove from the oven and allow to cool completely.
Transfer to a large airtight container and stir in the raisins before you seal it up.
It will keep in an airtight container for at least 2-3 weeks, probably longer, but mine is always all gone by that point so I cant be sure!
Yield: Makes about 7 cups of granola.","url":"https://recipe.bluelayer.org/recipe/59754/pumpkin-spice-granola"},{"id":"59749","title":"Buttermilk Scones (Biscuits)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Preheat oven to 220 degree C (200 C for fan forced oven).
Grease and flour a 8cm deep, 19cm (base) square cake tin.
Place flour, sugar and salt in a large bowl.
Add butter and using fingertips rub butter in flour mix until mix resembles fine breadcrumbs (or give it a quick buzz in the food processor and then transfer mix to a bowl).
Make a well in the centre and add buttermilk and using a flat bladed knife, stir until dough almost comes together.
Place on a lightly floured surface and knead gently until dough comes together.
Press out to a 3cm thick round.
Dip a 5cm round cutter into flour to prevent dough sticking and cut out scones (biscuits).
Gently press leftover dough pieces together and repeat cutting out more scones - should make a total of 16 scones.
Place scones, touching into prepared tin.
Bake for 15 to 17 minutes or until light golden and hollow when tapped on top.
Serve with jam and cream or honey (or golden syrup) and cream .","url":"https://recipe.bluelayer.org/recipe/59749/buttermilk-scones-biscuits"},{"id":"59747","title":"Rudy's Creamed Corn","ingredients":"corn, sweet, white, raw
cheese, parmesan, hard
cream, fluid, heavy whipping
sugars, granulated
spices, pepper, black
butter, without salt","directions":"Spread corn over bottom of a crockpot or slowcooker.
Top with cream cheese, cubed into pieces.
Mix remaining ingredients together and pour over corn.
Cover and cook on high heat for 2-3 hours till creamy.
Stir occasionally as it cooks.","url":"https://recipe.bluelayer.org/recipe/59747/rudys-creamed-corn"},{"id":"59741","title":"Giant Spice Cookies","ingredients":"honey
sugars, brown
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
leavening agents, baking soda
salt, table
nuts, hazelnuts or filberts
cranberries, dried, sweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"Mix honey, sugar and water in a medium-size saucepan.
Add butter and bring to a boil, stirring once or twice.
Let cool.
Heat oven to 400 degrees.
Grease large cookie sheet(s).
Mix flour, spices, baking soda and salt in a large bowl.
Stir in nuts, cherries, then honey mixture (dough will be sticky and stiff).
Divide in 4 pieces.
With floured hands, pat 2 pieces in 6-inch rounds on each prepared cookie sheet.
Bake 1 sheet at a time 13 to 15 minutes until cookies are golden brown around edges but still soft to touch.
Loosen with spatula.
Slide onto wire rack to cool.
Stir Glaze ingredients until smooth.
Brush on cookies.
Let set, about 1 1/2 hours.
Wrap individually.","url":"https://recipe.bluelayer.org/recipe/59741/giant-spice-cookies"},{"id":"59739","title":"No Roll Sweet Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, salted
oil, canola","directions":"Preheat oven to 350 degrees fahrenheit.
Add dry ingredients to a large bowl.
Add the butter and using a fork or butter knife cut it in a bit to make the butter into bits the size of sugar cubes.
This seems to help the butter distribute better once the oil is added.
Then add the oil.
With your hand (or hands) rub the butter and oil into the flour/sugar.
When you're done there will be no dry flour remaining and you'll be able to form a ball.
Press the pastry into a pie plate or tart forms.
Prick the bottom with a fork to prevent the crust from forming bubbles and place in a 350 degree fahrenheit oven.
Cooking times will vary, but expect 15 to 20 minutes for a light crust.
Note: This has only been used for Lemon Tarts and Cook & Serve Pudding fillings.
I have not used it for longer cooking fillings and don't know how it would fare for things like Pumpkin Pie, etc.","url":"https://recipe.bluelayer.org/recipe/59739/no-roll-sweet-crust"},{"id":"59729","title":"Mom's Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
water, bottled, generic","directions":"Combine flour and sugar into the bowl of an electric mixer.
Cut butter into tablespoon pieces; add it to the flour and butter.
Use the paddle beater to cut the butter and flour together.
Alternatively, this can be done by hand with a pastry blender.
With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water.
When the dough starts to clump, and before it turns into a ball, stop stirring.
Lightly knead dough in the bowl until it forms a ball.
Divide dough into two parts.
Flatten each part into a disk, and chill for about 30 minutes before rolling.","url":"https://recipe.bluelayer.org/recipe/59729/moms-pie-crust"},{"id":"59727","title":"Hoagie Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In mixing bowl, dissolve yeast in 1/2 cup warm water, add 1 tablespoon sugar and let stand to bloom about 5 minutes
Add remaining water and sugar.
Mix in oil, salt, and 4 cups flour until smooth.
Stir in enough flour to form a soft dough.
(Will probably use at least 6 cups of flour but may need all 6.5 cups)
Turn dough onto floured board.
Knead until smooth and elastic, about 6-8 minutes.
Place dough into a greased bowl.
Turn dough once to ensure dough ball is greased on all sides.
Cover bowl tightly with plastic wrap let rise 45 minutes.
Punch dough down and turn out onto lightly floured board.
Divide into 18 equal pieces.
Shape into oval
Place onto greased baking sheet, about 2 inches apart.
With kitchen scissors or knife cut a 1/4 inch slash across top of each
Cover and let rolls rise another 20-30 minutes.
Brush with an egg wash (beat 1 egg with about 1 tablespoon water)
Bake at 400F for 13-18 minutes until golden brown.
Cool on wire rack and enjoy","url":"https://recipe.bluelayer.org/recipe/59727/hoagie-rolls"},{"id":"59716","title":"KFC Flavor Baked Chicken","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, paprika
spices, garlic powder
mustard, prepared, yellow
spices, thyme, dried
spices, basil, dried
spices, oregano, dried
spices, ginger, ground
spices, nutmeg, ground
mustard, prepared, yellow","directions":"Use 2 to 3 pounds of cut up chicken - skin on.
Legs and thighs work best and breasts are OK.
The above mix makes a lot!
Start with a tablespoon or 2 and increase to coat the chicken.
Toss in a gallon bag to cover.
Make sure that the chicken is moist but NOT WET.
Frozen chicken tends to be wet.
Dry it with paper towels before shaking it.
So what is the extra secret?
Hand rub the chicken pieces with cheap yellow mustard before shaking them in the above mix.
The mustard does not add a mustard taste.
20 minutes per pound at 375 degrees or just at high for a Nu-Wave.","url":"https://recipe.bluelayer.org/recipe/59716/kfc-flavor-baked-chicken"},{"id":"59715","title":"Guiltless Harvest Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
apples, raw, with skin
fresh red onions,
syrup, maple, canadian
pumpkin, raw
cranberries, dried, sweetened
nuts, walnuts, english
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 425 F. Grease a 13x9 baking dish with coconut oil, just like you would for a cake.
Mix together all of the ingredients in a large bowl, then transfer the mixture to your baking dish.
Bake for about an hour, or until a fork pierces the potatoes easily.
Check it after 45 minutes, because the time really depends on how small you chop the potatoes.
Enjoy!
I think real, whole, unprocessed foods taste better than packaged ones!
This recipe uses fresh ingredients, that are packed with nutrients and flavors.
Itll blow away your guests!","url":"https://recipe.bluelayer.org/recipe/59715/guiltless-harvest-sweet-potatoes"},{"id":"59705","title":"Chile-Cilantro Hash Browns","ingredients":"oil, olive, salad or cooking
potatoes, raw, skin
spices, chili powder
spices, pepper, black
salt, table
spices, coriander seed","directions":"Heat oil in a large cast iron skillet or frying pan over medium heat.
Meanwhile, peel potatoes and grate on the large holes of a box grater.
Squeeze mixture by the handful to release as much moisture as possible.
Mix potatoes with chili powder and pepper until well combined.
When oil shimmers, scatter potato mixture evenly in the pan and sprinkle salt over top.
Cook until bottom of hash is golden brown and crisp, about 5 to 6 minutes.
Break hash into four pieces, flip, and cook until golden brown and crisp on the second side, about 4 to 5 minutes more.
Sprinkle with cilantro and serve immediately.","url":"https://recipe.bluelayer.org/recipe/59705/chile-cilantro-hash-browns"},{"id":"59697","title":"Sour Cream And Chive Crackers","ingredients":"chives, raw
nuts, almonds
cream, sour, cultured
salt, table
spices, garlic powder","directions":"Preheat the oven to 250 degrees F or slightly lower (100 degrees C).
Chop the chives into small pieces.
In a medium bowl, mix all the ingredients by hand.
Knead for a half a minute or until smooth.
Place the lump of dough on a baking sheet that youve lined with parchment paper.
Place another sheet of parchment paper on top of the dough.
Using a rolling pin, roll the dough between the two sheets of parchment paper as thin as you can.
Remove the top piece of parchment paper.
Cut the dough with a knife or pizza cutter into your preferred size of squares.
Put the baking sheet in the oven and bake for 50-60 minutes.
Check frequently so that the crackers dont get too dark or burn.
When done remove the baking sheet from the oven and let the crackers cool completely.
Then break into squares.","url":"https://recipe.bluelayer.org/recipe/59697/sour-cream-and-chive-crackers"},{"id":"59696","title":"steamed bao","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
vinegar, distilled
oil, olive, salad or cooking","directions":"mix the quarter cup of water with 5 tablespoons of milk set aside.
in a bowl mix flour , sugar, and baking powder
slowly pour in stirring the milk water mixture when absorbed stir in vegetable oil and vinegar
if you have a mixer with kneading hooks use them when you do this or kneading knead for 10 minutes roll in a ball cover with plastic wrap put into fridge for 1 hour
after an hour roll into long cylinder cut into 16 equal pieces
roll into balls
roll out into flat ovals
lightly oil surface fold them over place on parchment paper steam 10 minutes
Serve with Guangzhou chicken","url":"https://recipe.bluelayer.org/recipe/59696/steamed-bao"},{"id":"59690","title":"Seasoned Corn Meal Coating for Fish or Chicken","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
spices, paprika
spices, pepper, black
salt, table
spices, garlic powder
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For Pan Fried Fish: 4 servings.
Coat 1 lb fresh or frozen fish fillets, thawed, in combined dry ingredients.
Dip in milk; coat again in dry ingredients.
Heat 2-3 tbsp oil in large skillet over medium heat.
Fry 2-3 minute per side or till fish flakes easily with fork.
Oven Fried Chicken: 6 servings.
Heat oven to 375 degrees.
Dip 2 1/2 to 3 lb.
cut-up broiler fryer chicken in milk.
Coat in combined dry ingredients; place chicken, skin-side up, on a 15 x 10\" jelly roll pan; lightly brush with 3 tablespoons melted butter.
Bake 50-55 minute or till juices run clear when chicken is pierced with fork.","url":"https://recipe.bluelayer.org/recipe/59690/seasoned-corn-meal-coating-for-fish-or-chicken"},{"id":"59685","title":"Basic Flaky, Buttery Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Cut the butter into 1/2-in/12-mm cubes, and freeze them while you measure and mix the dry ingredients.
To make the dough in a food processor: Combine the flour, sugar, and salt in the processor and pulse three or four times to mix.
Retrieve the butter cubes from the freezer, scatter them over the flour mixture, and pulse until the mixture forms pea-size clumps.
Add the ice water, 1 tbsp at a time, and pulse to mix, adding just enough water for the dough to come together.
To make the dough by hand: In a large bowl, whisk together flour, sugar, and salt.
Retrieve the butter cubes from the freezer and distribute them evenly in the flour mixture, coating them with the flour mixture.
Sink your fingers into the mixture and begin pinching the butter and flour together, making thin, floury disks of the butter.
Continue working the mixture until the butter is broken down first into floury pea-sized beads and then into a loose mixture that resembles wet sand.
Drizzle in 3 tbsp of the ice water and use your hand like a comb to mix in the liquid just until the dough holds together.
If necessary, add additional water, 1 tbsp at a time, until the dough comes together in a crumbly mass.
Alternatively, if using a pastry blender, whisk together the dry ingredients in a large bowl.
Scatter the butter evenly over the flour mixture, and stir to coat with the flour mixture.
Using a swift, downward motion, cut the butter into the dry ingredients, turning the bowl and then plunging the cutter into the mixture repeatedly.
You may need to stop occasionally to slip chunks of butter from the blades back into the flour.
Continue cutting until the mixture resembles wet sand.
Drizzle in 3 tbsp of the water and use a fork or your fingers to mix in the liquid just until the dough holds together.
If necessary, add additional water, 1 tbsp at a time, until the dough comes together in a crumbly mass.
Turn the dough out onto a clean, floured work surface or sheet of parchment paper.
Gather the dough together in a mound, then knead it a few times to smooth it out.
Divide it in half, and gently pat and press each half into a rough rectangle, circle, or square about 1 in/2.5 cm thick.
The shape you choose depends on what shape you will be rolling out the dough.
If you dont know how you will be using the dough at this point, opt for a circle.
Wrap in plastic wrap or in the parchment paper and refrigerate for at least 2 hours or up to 3 days.","url":"https://recipe.bluelayer.org/recipe/59685/basic-flaky-buttery-pie-crust"},{"id":"59682","title":"Pie Crust III","ingredients":"wheat flour, white, all-purpose, unenriched
oil, canola
water, bottled, generic","directions":"Mix together flour, oil, and ice water.
Divide dough in half.
Roll each piece between two pieces of plastic wrap.","url":"https://recipe.bluelayer.org/recipe/59682/pie-crust-iii"},{"id":"59668","title":"White Whole Wheat Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table","directions":"In a large bowl, dissolve sugar in warm water.
Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in 2 cups of the whole wheat flour until dough starts to come together.
Tip dough out onto a floured surface, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface.
Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust.
Form into a tight ball.
Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C).
Roll a ball of dough with a rolling pin until it will not stretch any further.
Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust.
When the circle has reached the desired size, place on a well oiled pizza pan.
Parbake for 5 minutes Remove from the oven and add toppings.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and toppings are done.","url":"https://recipe.bluelayer.org/recipe/59668/white-whole-wheat-pizza-crust"},{"id":"59661","title":"Matzoh","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"Preheat the oven to 375F.
Lightly sprinkle a large baking sheet with flour and set aside.
Place the water in a large mixing bowl, then add 2 cups of the flour, the oil, and salt.
Mix the ingredients first with a wooden spoon, then with your hand.
Knead the dough for a minute just to see if it is firm enough to handle.
If it isnt, add a little more flour.
Shape the dough into a ball.
Cut the dough in half.
On a floured board, roll out each half into a large thin circle.
Place the circles on the prepared baking sheet.
Bake for about 40 minutes, or until the matzoh is very dry and crisp, and just beginning to brown.
Remove the pan from the oven and set on a wire rack.
When the matzoh is thoroughly cool, break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/59661/matzoh"},{"id":"59641","title":"Pepperoni Pizza Dip Recipe","ingredients":"cheese, mozzarella, low sodium
pepperoni, beef and pork, sliced
cheese, parmesan, hard
cheese, ricotta, whole milk
cheese, parmesan, hard
tomatoes, sun-dried
salt, table
spices, oregano, dried
spices, pepper, red or cayenne
wheat flours, bread, unenriched","directions":"Heat the oven to 375 degrees F and arrange a rack in the middle.
Place half of the mozzarella, half of the pepperoni, the cream cheese, ricotta, Parmesan, sun-dried tomatoes, salt, oregano, and red pepper flakes in a food processor fitted with the blade attachment.
Process until smooth, about 45 seconds (there may still be a few small bits of pepperoni).
Transfer the mixture to a 9-inch pie plate and smooth the top.
Evenly sprinkle with the remaining mozzarella and pepperoni.
Bake until the dip is heated through and bubbling around the edges and the cheese on top is melted, about 15 minutes.
Serve immediately with the ciabatta bread, breadsticks, or garlic bread for dipping.","url":"https://recipe.bluelayer.org/recipe/59641/pepperoni-pizza-dip-recipe"},{"id":"59639","title":"Chewy Chocolate Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda
water, bottled, generic
candies, semisweet chocolate
sugars, granulated","directions":"In a bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer beat butter and fresh ginger on medium speed until lightened, about 2 minutes.
Add brown sugar; beat until combined.
Add molasses; beat until combined.
In a double broiler melt chocolate over medium heat, stirring occasionally.
Once chocolate has melted remove from heat and allow to cool slightly.
Dissolve baking soda into boiling water in a small bowl.
Beat in half of the flour mixture into the butter mixture, then the baking soda and water mixture, then the remaining flour.
Stir in the chocolate.
Using a rubber spatula, scrape the dough out onto a piece of plastic wrap.
Pat the dough out to a 1-inch thickness and wrap with the plastic wrap.
Refrigerate until firm, 2 hours or overnight.
Preheat the oven to 325 deg.
F. Line baking sheet with parchment paper.
Roll dough into 1-1/2 inch balls, roll in sugar, and place 2 inches apart on prepared baking sheet.
Bake until surfaces just begin to crack, 12 to 15 minutes, Let cool on the sheets 5 minutes.
Transfer to a wire rack and cool completely.","url":"https://recipe.bluelayer.org/recipe/59639/chewy-chocolate-gingerbread-cookies"},{"id":"59636","title":"Apple Cider Cinna-Knots","ingredients":"apples, raw, with skin
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"For the dough: Place 1/2 cup of warm apple cider in your electric mixing bowl.
Add the yeast and allow it to swell for 5 minutes.
It should look foamy.
Then add 1 1/4 cups of room-temperature apple cider, plus the oil and salt.
Using a bread hook, mix on low, adding the flour a little at a time.
Knead in the mixer for 3-5 minutes until well combined but tacky.
Oil a large bowl.
Place the dough in the bowl and turn it to cover in oil.
Cover tightly with plastic wrap and allow the dough to rise for 2 hours.
When to dough is more than double the original size, punch it down and place it on a floured work surface.
Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
Divide the dough into two equal pieces, to make it easier to work with.
Use your hands to turn the edges of the dough under to create a perfectly round, smooth mound.
Roll the dough (from the middle out) into a 12 inch circle.
Then using a pizza cutter (or sharp floured knife) cut the dough into strips 3/4 X 4 inches long.
Flour you hands and roll each strip into a 6 inch snake.
Then cross the ends and tie the snake into a loose knot.
Place it on a piece of parchment paper and repeat with the rest of the dough.
The knots will expand, but not much.
You can put them fairly close together.
Bake for 10 minutes.
Melt the butter in a large bowl.
While the knots are still hot, toss them in the buttercoating each completely.
Place the sugar and cinnamon in a brown paper bag.
Using a slotted spoon, scoop the knot out of the butter and place them in the bag.
Shake the knots until they covered in cinnamon sugar.
Serve warm!
The paper bag absorbs the extra butter!
Makes approximately 60 heavenly Cinna-Knots!","url":"https://recipe.bluelayer.org/recipe/59636/apple-cider-cinna-knots"},{"id":"59632","title":"Welsh Toffee (Cyflaith)","ingredients":"sugars, brown
water, bottled, generic
lemon juice, raw
butter, salted","directions":"Using an enameled or stainless steel saucepan over low heat, gradually dissolve the sugar in the boiling water.
Stir it continuously with a wooden spoon until the sugar is thoroughly dissolved.
This usually takes from 20 to 30 minutes.
Remove the saucepan from the heat, add the lemon juice and the softened butter, and stir them into the sugar.
Boil this mixture fairly briskly, WITHOUT STIRRING it, for 15 minutes.
Gently drop a teaspoonful of the mixture into a cupful of cold water; if it hardens at once, it has reached the required consistency (soft-crack stage).
Pour the mixture slowly onto a buttered marble slab or large flat dish.
Do not scrape the saucepan clean as the scraping might turn the toffee back into sugar.
Use extra butter to butter your hands.
Pull the taffy into long golden strands while it is still hot.
Cut the taffy in smaller pieces.
To make about 3 pounds.","url":"https://recipe.bluelayer.org/recipe/59632/welsh-toffee-cyflaith"},{"id":"59626","title":"Mashed Potatoes and Celery Root","ingredients":"potatoes, raw, skin
celery, raw
cream, fluid, heavy whipping
butter, without salt
salt, table
spices, pepper, black","directions":"Peel the potatoes, and cut into 1-inch pieces.
Peel the celery root using a paring knife, following the shape of the root.
Cut into 1/2-inch pieces.
Place the potatoes and celery root in a small stockpot with enough water to cover, and bring to a boil over high heat.
Reduce to a simmer, and cook until tender, about 10 minutes.
Drain, return to the pot; place over low heat to dry out.
Combine the cream, butter, salt, and pepper in a small saucepan, and place over medium heat until the butter is melted and the mixture comes to a simmer.
Pour over the potato mixture, and combine, using a potato masher, until fluffy and smooth.","url":"https://recipe.bluelayer.org/recipe/59626/mashed-potatoes-and-celery-root"},{"id":"59614","title":"Baked Chicken Wings (\"bat Wings\")","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
honey
catsup
spices, pepper, red or cayenne
sauce, worcestershire
spices, paprika
salad dressing, ranch dressing, regular","directions":"Heat oven to 350 degrees F. Line the jelly roll pan, 15 1/2x10 1/2 inch, with aluminum foil.
Remove skin from chicken.
Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic bag.
Add chicken.
Seal bag and refrigerate, turning occasionally, at least 15 minutes but no longer than 24 hours.
Place chicken in pan; sprinkle with paprika.
Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut.
Serve with dressing.","url":"https://recipe.bluelayer.org/recipe/59614/baked-chicken-wings-bat-wings"},{"id":"59601","title":"Steamed Red Potatoes & Green Beans","ingredients":"potatoes, raw, skin
beans, snap, green, raw
spices, garlic powder
spices, rosemary, dried
oil, olive, salad or cooking","directions":"Wash veggies.
Half, then quarter potatoes and snap ends off beans.
Combine potatoes 1tsp garlic, 1tsp rosemary and 1/2 tbsp olive oil in bowl.
Toss to coat, mixing well.
Combine green beans and remainder of ingredients in a separate bowl.
Toss to coat, mixing well.
Steam potatoes in electric steamer for 30 minutes.
When potatoes have 10 minutes left, add green beans, carefully mixing (so as not to break the potatoes).
Pierce a potato with a fork to test for doneness.","url":"https://recipe.bluelayer.org/recipe/59601/steamed-red-potatoes-green-beans"},{"id":"59592","title":"Modeling Chocolate","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
syrups, corn, light
candies, semisweet chocolate
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light","directions":"Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring.
Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water.
Stir the chocolate until melted and smooth.
Remove from heat and stir until smooth and cooled a bit.
Stir in the corn syrup.
The chocolate will stiffen almost immediately.
Stir until completely combined.
Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about 2 hours).
When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work with.
If it is too hard, cut off small pieces and knead until pliable.
Grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.
At this point you can make the chocolate into whatever shape you want.
Some ideas: It can be formed into a long rope or braid and wrapped around the base of a cake.
It can also be placed around the outside top edge of the cake.
This dough can also be used to make ribbons to cover a cake.
To do this pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine.
This dough can also be used to make flowers, leaves or any other decorations.
Well wrapped it will keep for months.
If it gets hard to work with, knead in a little more corn syrup until it is pliable again.","url":"https://recipe.bluelayer.org/recipe/59592/modeling-chocolate"},{"id":"59589","title":"Turkey-Tomato Stew with Onions and Raisins","ingredients":"oil, olive, salad or cooking
onions, raw
ground turkey, raw
spices, chili powder
pumpkin, raw
tomatoes, red, ripe, raw, year round average
water, bottled, generic
raisins, seeded
vinegar, cider","directions":"Heat oil in heavy large pot over medium-high heat.
Add onions and saute until beginning to soften, about 3 minutes.
Add turkey, chili powder, and pumpkin pie spice.
Saute 3 minutes.
Add tomatoes with juices, 1 cup water, raisins, and vinegar.
Increase heat to high and bring to boil.
Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes.
Uncover and simmer until slightly thickened, about 5 minutes.
Season with salt and pepper and serve.","url":"https://recipe.bluelayer.org/recipe/59589/turkey-tomato-stew-with-onions-and-raisins"},{"id":"59569","title":"Gourmet Peanut Butter Cups","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract
sugars, powdered","directions":"Melt 12 ounces of chocolate (a little more than 2 cups) in a small sauce pan.
Put roughly 2 teaspoons of melted chocolate into each silicon baking cup, spread chocolate up the side of cup with a silicon brush.
(Silicon brush is much easier to clean).
Put cups into muffin tin for stability and place in the fridge for 30 minutes.
Keep sauce pan on stove (with the burner turned off) with extra chocolate.
Remove from fridge.Use leftover chocolate to brush over thin spots in the baking cups.
You shouldn't need to reheat the chocolate, it will be thickened nicely to coat the sides again.
Place in fridge for another 20 minutes.
Mix peanut butter, vanilla and icing sugar.
Divide peanut butter filling between 12 chocolate filled cups (roughly 2 Tbsp a piece).
Shaking the muffin pan will help to smooth and even out the peanut butter filling in the cups.
Melt 6 ounces of chocolate in saucepan, spoon melted chocolate evenly among the 12 cups.
Place in fridge for 30 minutes until chilled and chocolate hardens.
Remove silicon baking cups, cut in half and share with a friend.","url":"https://recipe.bluelayer.org/recipe/59569/gourmet-peanut-butter-cups"},{"id":"59561","title":"Chocolate Mallow Slices","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt chocolate chips over heat, stirring until smooth.
Remove from heat.
Mix in marshmallows and rice krispies until completely coated with chocolate mixture.
Spoon mixture onto wax paper, bring long side of wax paper together and shape into a log about 18- inches long.
Wrap tightly in the wax paper and refrigerate about 1 hour until firm.
Cut into slices.","url":"https://recipe.bluelayer.org/recipe/59561/chocolate-mallow-slices"},{"id":"59556","title":"Hard rolls","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine the sugar and warm water in the bowl of an electric mixer with a dough hook attachment.
Sprinkle the yeast on the surface and allow it to begin foaming, about five minutes.
Sift together the bread flour and whole wheat flour.
Add half the flour mixture to the yeast mixture while the mixer is running on low speed.
Once incorporated, slowly add the remaining flour and the salt.
Continue mixing until the dough is smooth and has completely pulled away from the sides, adding more bread flour as necessary.
Take the dough out of the mixer and finish kneading briefly by hand on a floured board.
Place the ball of dough in a clean large bowl and cover.
Let proof at room temperature until it begins to rise, two to three hours, then refrigerate overnight.
The following day, take the dough from the refrigerator and divide it into eight equal pieces.
On a lightly floured board, form each piece of dough into a smooth ball.
Place the rolls on a baking sheet at least four inches apart and cover loosely with a towel.
Let the rolls rise at room temperature for five hours, until fully proofed.
Preheat the oven to 400 degrees.
Dust the tops of the rolls with a bit of the bread flour, then bake them on the top rack until golden brown.
Let cool completely on the baking sheet.
Just before serving, reheat the rolls again in a 400-degree oven to fully crisp them and to warm them through.
This cooling and reheating step is crucial for proper texture and flavor development.","url":"https://recipe.bluelayer.org/recipe/59556/hard-rolls"},{"id":"59550","title":"Honey-Spiced Almond Milk","ingredients":"nuts, almonds
pumpkin, raw
honey
salt, table
water, bottled, generic","directions":"In a medium bowl, add your whole almonds, pumpkin pie spice, honey and sea salt.
Skins are totally fine on the almonds!
Put 2 cups of your filtered water into a saucepan and bring to a boil.
Then pour it over your almonds.
Cover bowl with plastic wrap (my bowl included a lid, so thats what I used) and let it sit on the counter for 1 hour.
Next, add your bowl of soaked almonds and spiced water into a blender or food processor.
Puree on high until frothy, white and creamy, about 2-3 minutes.
Pour mixture into a large bowl and add remaining 6 cups of filtered water.
Whisk and stir together, making sure to really break up the almond puree that was created while blending.
Let the mixture sit for 5-10 minutes.
While that is resting, get out another large bowl and add a fine mesh sieve over the top of it.
This will catch most of your almonds.
For a smoother milk, you can line your sieve with cheesecloth.
Slowly pour or spoon your mixture through the sieve (and cheesecloth if using) into your large bowl.
When all the liquid has been added, press your almond paste with a spatula against the sieve to get out even more liquid.
I did this with a rubber spatula and just gently but firmly pressed over and over all around the almonds.
Youll be surprised how much more liquid is in those babies!
When you feel youve adequately pressed to remove all of the liquid, get out a clean/dry tea towel and dump your almond solids into it.
Remove cheesecloth and discard it, if you used it.
Wrap up the towel like a package.
Over your bowl of milk, squeeze and twist your towel!
Yep, even more liquid will come out!
I had my husband do this part because hes way stronger than I am!
Do not discard those almond solids!
Place them into an airtight container and store in the fridge or freezer to use later.
How do you use them?
Add some to cooked oatmeal or make into oatmeal itself by pouring hot water or (gasp) almond milk over it!
Sweeten as desired.
You can also use it in your granola, puree into smoothies or add a yummy nutty kick to your pancake or waffle batter with a few tablespoons added!
Finally, carefully pour your milk into pitchers and store in the fridge for up to one week!
Make sure you shake each time before using.
Yum!
Makes approximately 8 cups.","url":"https://recipe.bluelayer.org/recipe/59550/honey-spiced-almond-milk"},{"id":"59545","title":"Sun-Dried Tomato Rosemary Bread (Abm)","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
tomatoes, sun-dried
spices, rosemary, dried
spices, garlic powder
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients, except tomatoes, in your machine, in the order recommended by the manufacturer.
Choose dough cycle.
About 5 minutes before the dough cycle ends, add the tomato bits (this keeps the pieces recognizeable).
When cycle ends, remove and shape as desired.
When shaping, poke any pieces of tomato that stick up under the surface of the dough (the tomato will burn).
Place on a cornmeal dusted baking sheet, spray lightly with olive oil.
Let rise until doubled.
Bake in a 375 deg.
preheated oven for about 35 minutes or until bread tests done.
(Rolls will be done in 15 or so minutes).","url":"https://recipe.bluelayer.org/recipe/59545/sun-dried-tomato-rosemary-bread-abm"},{"id":"59541","title":"Frenchs Honey Mustard Chicken","ingredients":"honey
mustard, prepared, yellow
onions, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 175 degrees C (350 degrees F).
Combine honey and mustard in a small bowl.
Feel free to adjust the ratio depending on personal taste.
Pour the onions onto a plate and crush them a little bit with your hands.
The smaller they are, the better they will stick to the chicken.
Prepare two cookie sheets by putting a piece of parchment paper on each.
Coat the cutlets one by one with the honey mustard mix.
Then dredge them in the onion crumbs, and place them onto the baking sheet.
When the baking sheet is full, place it in the middle of the oven for 10-12 minutes.
If the chicken is not fully cooked, leave it in the oven for 3 more minutes.
Repeat with the second pan while the first is in the oven.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/59541/frenchs-honey-mustard-chicken"},{"id":"59533","title":"Buttery Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Heat and stur sugar, syrup and water until sugar dissolves.
When syrup boils, add butter.
Stir ogten after 230 degrees.
Add nuts at 280 degrees.
Stir until hard crack at 305 degrees, then remove from heat and quickly stir in soda.
Pour onto two buttered cookie sheets.
cool then break up into pieces.","url":"https://recipe.bluelayer.org/recipe/59533/buttery-peanut-brittle"},{"id":"59532","title":"Steamed Chicken with Mayo-Miso Sauce","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
vinegar, distilled
soy sauce made from soy (tamari)
lemon juice, raw
salad dressing, mayonnaise, regular
miso","directions":"Chop the chicken into small pieces, put into a microwaveable container and pour on the vinegar.
Cook on 600W power for about 3 minutes with the lid on (adjust cooking times according to the power of your microwave, but always ensure the chicken is cooked thoroughly)
While the chicken is cooking, make the mayo-miso sauce.
Mix all the * ingredients well.
Once the chicken had cooked, pour the sauce on the chicken and mix all well, then heat for another minute in the microwave.
Once done, the chicken is best served with steamed vegetables of your choice such as tomatoes, potatoes, or green vegetables.","url":"https://recipe.bluelayer.org/recipe/59532/steamed-chicken-with-mayo-miso-sauce"},{"id":"59528","title":"Fruit 'n Cheese Snack Mix","ingredients":"cheese, cheddar
strawberries, raw
grapes, red or green (european type, such as thompson seedless), raw","directions":"Place cheese in 1 side of resealable sandwich-size plastic bag; loosely tie pie cleaner or twist tie around middle of bag.
Place fruit in other end of bag; seal bag, then twist pipe cleaner tightly to separate cheese from fruit.
Curl ends of pipe cleaner to resemble antennae of a butterfly.
Refrigerate until ready to serve.
Untwist pipe cleaner, leaving bag sealed.
Gently shake bag to mix fruit and cheese.
Open bag and enjoy!","url":"https://recipe.bluelayer.org/recipe/59528/fruit-n-cheese-snack-mix"},{"id":"59527","title":"Romany Creams","ingredients":"butter, without salt
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, semisweet chocolate
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
salt, table
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F.
Cream together butter and sugar; add flour, coconut, and baking powder.
Dissolve melted baking chocolate by whisking into boiling water; add to mixture.
Roll mixture into small 1-inch balls.
Place balls on greased cookie sheet and, using a fork, press criss-cross to flatten.
Bake in a moderate oven, 350F, for 10 to 12 minutes until desired doneness (some people like them crispier than others); let cool on a wire rack.
Make the butter cream filling: cream one-third of the confectioners' sugar with softened butter and salt in large bowl.
Blend vanilla extract, 2 tablespoons milk and remaining sugar into mixture.
Gradually stir in remaining milk to filling until desired spreading consistency is reached.
When cookies have cooled completely, sandwich them together with the butter cream filling (or chocolate from melting a slab of milk chocolate over low heat or in microwave).","url":"https://recipe.bluelayer.org/recipe/59527/romany-creams"},{"id":"59521","title":"Dark Chocolate Orange Truffles","ingredients":"cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
orange juice, raw
orange juice, raw
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened","directions":"FILLING.
In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.
Stir in 250 g of chocolate pieces until smooth, stir in orange juice concentrate and orange zest.
Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.
Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour.
Do not overbeat or mixture will separate.
Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.
Cover and refrigerate for 30 minutes or until firm.
Sift icing sugar into a pie plate.
Working with rounds from one baking sheet at a time, lightly roll in icing sugar.
Gently roll each round between fingertips to round off tips.
Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
COATING.
In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.
Remove from heat, let cool slightly.
Sift cocoa into a pie plate.
Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off.
(If chocolate thickens while you work, rewarm gently over hot stove.
Place balls in cocoa.
Using two clean forks, roll truffles in cocoa and refrigerate on wax paper-lined baking sheet until hardened.
Place truffles in candy cups and store in airtight container in refrigerator until just before serving.
Can be refrigerated for up to 1 week or frozen up to 3 months.","url":"https://recipe.bluelayer.org/recipe/59521/dark-chocolate-orange-truffles"},{"id":"59501","title":"Fresh Vegan Pasta","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine flours and salt into a large mixing bowl.
Make a hole in the middle of the flour in a volcano-shape.
Add olive oil and FIRST cup of water in the middle.
Mix until a dry dough starts to form.
Begin to add the rest of the water in intervals until a wet but not sticky dough forms.
You may not use the entire half cup.
Knead dough until it clearly becomes elastic.
You will need to dust the dough with flour at some points during this process so it does not become sticky.
If too dry, dip your finger tips in water and continue to knead until the dough reaches the correct texture.
Wrap dough in plastic wrap and let sit under a bowl (turned upside down) for 30-60 minutes.
Roll out (extremely thin), cut, and shape as desired.
*Tip: Divide dough into 4-5 separate pieces to simplify rolling out the dough.
Smaller pieces of dough are easier to roll out to the correct thickness.
Cook in heavily salted boiling water until pasta floats to the top.
This should not take more than a few minutes.
Serve with your favorite sauce.","url":"https://recipe.bluelayer.org/recipe/59501/fresh-vegan-pasta"},{"id":"59481","title":"Candy Apple Apple Pie Recipe","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Ice (shake) // rocks or possibly blended // frzn","url":"https://recipe.bluelayer.org/recipe/59481/candy-apple-apple-pie-recipe"},{"id":"59464","title":"Blue Willow Inn's Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
oil, corn, peanut, and olive","directions":"cut chicken into 8 pieces.
wash throughly and remove excess fat.
cover chicken in a bowl with the quart of water and allow to sit or 3-4 minutes.
mix the flour, salt and pepper.
remove chicken from water, shaking off excess water but leaving it moist.
dredge the chicken pieces in flour mixture.
in a large deep heavy skillet, heat oil
place chicken in oil and cook uncovered 6 minutes on each side.
when golden brown remove from oil and drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/59464/blue-willow-inns-fried-chicken"},{"id":"59445","title":"\" Fried Egg Sundaes\"","ingredients":"ice creams, vanilla
cream, whipped, cream topping, pressurized
spices, pumpkin pie spice","directions":"Scoop ice cream into a dish and slightly flatten out.
Spoon on a generous blob of marshmallow fluff (it will smooth out and resemble an egg white as the air escapes).
For a yolk, add a rounded blob of lemon pudding.","url":"https://recipe.bluelayer.org/recipe/59445/fried-egg-sundaes"},{"id":"59444","title":"Blue Cheese-Bacon Focaccia","ingredients":"leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
oil, olive, salad or cooking
potatoes, raw, skin
bacon, meatless
cheese, blue
spices, rosemary, dried","directions":"Dissolve yeast and honey in 1/2 cup warm water (110F-115F) in a small bowl.
Let sit until foamy, about 10 minutes.
Combine 4 1/2 cups flour, salt, and pepper in a large bowl.
Add the yeast mixture, 6 tablespoons oil, potatoes, and 1 cup warm water.
Mix with a wooden spoon until almost incorporated, then finish mixing with your hands.
Transfer dough to a floured work surface and knead until smooth, 4-6 minutes, adding more flour by tablespoonfuls if dough seems very sticky (dough should be soft and elastic).
Brush a large bowl with oil; place dough in bowl.
Cover with plastic wrap and place in a warm, draft-free area.
Let rise until doubled, about 1 hour.
Meanwhile, heat a large skillet over medium-high heat.
Add bacon and cook until it is light golden but not crisp.
Transfer to paper towels to drain.
Preheat oven to 425F.
Brush a 17x11x1\" baking sheet with oil.
Press dough into pan.
Press with your fingertips all over, forming dimples.
Drizzle remaining 2 tablespoons oil over.
Bake focaccia for 10 minutes.
Sprinkle cheese over, then bacon and rosemary.
Return to oven and bake until golden brown, 12-15 minutes longer.
Let cool for 10 minutes in pan.
Slide bread onto a wire rack to cool completely.
Slice into 2x1\" pieces.","url":"https://recipe.bluelayer.org/recipe/59444/blue-cheese-bacon-focaccia"},{"id":"59433","title":"Microwave Krispie Marshmallow Treats Recipe","ingredients":"butter, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Heat butter in 12 x 7 inch glass baking dish (about 1 minute on medium high).
Stir in marshmallows and microwave 1 minute on medium high.
Stir and continue cooking 1 1/2 to 2 min or possibly till marshmallows are softened.
Stir then fold in cereal, press into dish and cook.
Cut into 24 to 30 squares.
For chocolate Krispies: add in 1 (6 ounce.)
pkg.
chocolate pcs to butter and increase cereal to 6 c..","url":"https://recipe.bluelayer.org/recipe/59433/microwave-krispie-marshmallow-treats-recipe"},{"id":"59427","title":"Apple Cider Jelly","ingredients":"apples, raw, with skin","directions":"Place the cider in a large, heavy pot and bring to a gentle boil over high heat.
Reduce the heat to low and let simmer for about 2 hours.
After about 2 hours, the cider will begin to thicken and coat the back of a spoon.
This is the time to pay attention.
Keep cooking over a gentle simmer, on very low heat, for another 45 minutes or until the jam begins to thicken and the syrupy mixture comes to about 190 degrees F on a candy thermometer.
Our jelly usually takes almost 3 hours to thicken.
Let cool and place in a glass jelly jar.
Refrigerate.
The jelly will keep for several weeks.
Variations:
Make a chile-spiced apple cider jelly: Wrap a chile pepper (that is cut in half, lengthwise) in a piece of cheesecloth and tie it up.
Place the chile the cider for the first hour of cooking and then remove.
Make a mulled apple cider jelly: Wrap 1 cinnamon stick, 1 allspice berry, and 3 cloves in a piece of cheesecloth and tie it up tightly.
Place in the cider during the first hour of cooking, then remove.
Make an herbal apple cider jelly: Add several fresh sage leaves or any fresh herb leaves during the first hour of cooking, then remove.","url":"https://recipe.bluelayer.org/recipe/59427/apple-cider-jelly"},{"id":"59406","title":"Ruiskakut (Cookies)","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
sugars, granulated","directions":"In a large mixing bowl in an electric mixer, add softened butter and beat on medium-high for 30 seconds.
Add granulated sugar and beat until well combined with butter, scraping down sides of bowl occasionally.
Beat in rye flour and all-purpose flour on low speed until mixture resembles fine crumbs.
Add water, tossing mixtue with a fork until dough is moistened.
Gently knead the dough until a ball forms.
Roll dough out of the mixing bowl onto a lightly floured surface.
Using a rolling pin, roll dough out to 1/8\" thickness.
Preheat oven to 350F.
Using a 3 inch scalloped cookie cutter, cut out dough.
Re-roll scraps and continue to cut with the cookie cutter.
Using a smaller cookie cutter about 1 inch, cut a hole in the center of each cookie.
Re-roll the holes and cut out again.
Place cut out cookies on an ungreased, parchment lined cookie sheet.
Using a fork, pierce each cut out cookie all over.
Sprinkle cookies with a mixture of both green and white coarse sugars.
Bake in preheated 350 F oven for 8 to 10 minutes or until cookies are firm and begin to brown on the edges.
Carefully transfer the cookies to a wire rack to cool.
Store in a container with lid.","url":"https://recipe.bluelayer.org/recipe/59406/ruiskakut-cookies"},{"id":"59403","title":"Our Family's Umeshu","ingredients":"plums, raw
alcoholic beverage, distilled, vodka, 80 proof
sugars, granulated","directions":"Wash the jar you'll be using to make the umeshu, and sterilize it in boiling water (dry it well afterwards) or sterilize with alcohol.
Choose green ume plums, and throw out any that are blemished.
Wash them well (gently so that you don't damage) and drain into a colander.
Take the stem ends off carefully.
After removing the stem ends, wipe each ume fruit gently with paper towels.
Make several holes in the surface of the ume plums with a bamboo skewer so that the skins won't get wrinkled.
Put the ume plums, crystal rock sugar, distilled alcohol in the jar in that order.
Put the lid on and you're done Shake it occasionally and wait for at least 3 months.
I used this food grade alcohol spray this time.
From left to right: 2 year old umeshu; 1 year old umeshu; and this year's batch The matured umeshu has turned an amber color.
Since the ume plum surfaces are piereced, even after 2 years they are almost wrinkle free You can eat the plums in the liquor even after 2 years of course.
I leave the ume plums in the liquor for about 3 years.
After that I turn it into jam.","url":"https://recipe.bluelayer.org/recipe/59403/our-familys-umeshu"},{"id":"59392","title":"Buttermilk Ranch Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
spices, pepper, black
dill weed, fresh
milk, buttermilk, fluid, cultured, lowfat","directions":"Rinse chicken and pat dry; set aside.
Fill large deep-fry pot or electric skillet to no more than half it's depth with oil.
Heat to 325 degrees.
In bowl, combine flour, dill, salt, and pepper.
Fill another bowl with buttermilk.
Place chicken, one piece at a time, in milk.
Shake off excess.
Roll in flour mixture and shake off excess.
Repeat process.
Fry in small batches-skin side down-10-15 minute longer, till juices run clear; drain well on paper towels.
Let stand 7 minute before serving.","url":"https://recipe.bluelayer.org/recipe/59392/buttermilk-ranch-fried-chicken"},{"id":"59388","title":"Sweet Potato Fries Recipe","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
salt, table
spices, paprika
spices, cinnamon, ground","directions":"Preheat oven to 425 degrees.
Line baking sheet with aluminum.
Peel sweet potato.
Slice sweet potato into 1/2 wide strips.
Put sweet potato pieces into a gallon ziploc bag.
Mix olive oil, paprika and cinnamon in a bowl.
Add oil mixture to bag and shake to coat.
Spread potato pieces out onto baking sheet in a single layer and sprinkle with salt.
Cook for 30 minutes, turning about halfway through cook time.","url":"https://recipe.bluelayer.org/recipe/59388/sweet-potato-fries-recipe"},{"id":"59386","title":"Taco Corn Burger Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
onions, raw
butter, without salt
water, bottled, generic","directions":"Heat oven to 375 degrees.
Mix flour, cornmeal, onion; add in butter, water and stir till dough holds together.
Press in bottom and sides of large pie plate, ungreased.
Bake for 20 to 25 min or possibly till light brown.
In large skillet brown beef, drain.
Stir in taco seasoning mix, add in 3/4 c. water and simmer 20 min till liquid is reduced.
Stir in corn and cook till thoroughly heated.
Spread in baked crust.
Top with lettuce, cheese and tomatoes.","url":"https://recipe.bluelayer.org/recipe/59386/taco-corn-burger-pie-recipe"},{"id":"59379","title":"Suya (Nigerian Chicken Skewers)","ingredients":"spices, garlic powder
spices, ginger, ground
spices, paprika
spices, pepper, red or cayenne
onions, raw
oil, corn, peanut, and olive
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, corn, peanut, and olive","directions":"Mix all the dry ingredients together.
Slice the chicken into thin pieces.
Sprinkle with the seasoning mix, and allow to sit for 5 minutes.
Thread the chicken onto skewers and brush with the oil.
Grill or broil for 3 minutes on each side, or until chicken is cooked through.
Note: if using wooden skewers, soak them for at least half an hour before using to avoid burning!","url":"https://recipe.bluelayer.org/recipe/59379/suya-nigerian-chicken-skewers"},{"id":"59369","title":"Vickys Salted Caramels, Christmas Hamper Gift, Gluten, Dairy, Egg & Soy-Free","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
water, bottled, generic","directions":"Heat the sugar and water in a pan, stirring until the sugar dissolves
Boil until the sugar is golden brown then carefully add the cream.
Simmer and stir for a few minutes until smooth
Take off the heat and add the dark chocolate pieces and salt and stir in
Take spoonfuls of hot caramel out of the pan & put on a tray lined with greaseproof paper
When it starts to cool work quickly to roll the caramel into balls with greased hands and place back on the lined baking tray
When you've rolled them all place the tray in the freezer for 30 minutes to set then remove
Melt the milk chocolate in a bain marie and stir smooth
Dip each caramel, using a toothpick inserted in the ball as a handle, then return to the cold baking tray
Decorate the tops with a few salt flakes and put in the fridge to set
These make a lovely personal gift when placed in a box with tissue paper and tied with a bow","url":"https://recipe.bluelayer.org/recipe/59369/vickys-salted-caramels-christmas-hamper-gift-gluten-dairy-egg-soy-free"},{"id":"59358","title":"Rustic cheese bread","ingredients":"wheat flours, bread, unenriched
margarine, regular, 80% fat, composite, stick, without salt
spices, pepper, black
salt, table
cheese, parmesan, hard
cheese, cheddar
spices, basil, dried
spices, oregano, dried
spices, garlic powder","directions":"Preheat oven 450 Fahrenheit
On a bias cut the bread into
Put tablespoon of margarine on each piece
Add garlic, salt pepper basil and oregano, on the garlic add half a tablespoon to each slice of bread
Add parmesan cheese and cheddar cheese
Bake till browned a bit","url":"https://recipe.bluelayer.org/recipe/59358/rustic-cheese-bread"},{"id":"59349","title":"Applesauce and Honey Cake With Raisin Glaze","ingredients":"butter, without salt
honey
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
raisins, seeded
nuts, walnuts, english
raisins, seeded
water, bottled, generic
honey
lemon juice, raw","directions":"Preheat the oven to 350 degrees.
Spray an 8x8 pan.
Cream the butter in a large bowl; while still beating, stream in the honey.
Mix in the applesauce.
Combine the dry ingredients and mix into the applesauce mixture and beat 30 seconds.
Fold in the nuts and raisins.
Bake 40 minutes or until the cake springs back in the center and a toothpick comes out clean.
While the cake is baking, prepare the raisin glaze.
In a saucepan, combine the water and chopped raisins.
Bring to a boil; add honey, reduce heat, and simmer 15 minutes.
Remove from heat and add lemon juice.
While cake is still warm, pierce cake with a fork (the end of a wooden spoon is too large).
Spoon the glaze over the cake.","url":"https://recipe.bluelayer.org/recipe/59349/applesauce-and-honey-cake-with-raisin-glaze"},{"id":"59344","title":"Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, cut butter into flour with a pastry blender till pieces are the size of peas.
Sprinkle 1 Tbsp.
milk over part of the mixture; gently toss with fork.
Repeat moistenimg the dough, using 3 Tbsp.
more milk (1 Tbsp.
at a time), till all the dough is moistened.
Shape into a ball.","url":"https://recipe.bluelayer.org/recipe/59344/pie-crust"},{"id":"59339","title":"Pralines","ingredients":"sugars, granulated
sugars, brown
cream, whipped, cream topping, pressurized
butter, without salt
nuts, pecans","directions":"Toast pecans in oven at 350 for about 5 or 6 minutes, they will start to smell wonderful & the colour will change slightly.
Combine sugars, cream & butter in a heavy pan.
Bring to a boil over medium heat (brush down sides of pan with a brush dipped in water frequently).
Cook to 236F on candy thermometer.
Remove from heat & let cool to 220F, do not stir, this will take about 5 minutes.
Stir gently with a wooden spoon or silicone spatula for 2 minutes, the candy will look shiny & begin to thicken.
Stir in nuts.
Spread on cookie sheet lined with greased baking parchment.
Let cool.
Break into pieces & store in airtight container.","url":"https://recipe.bluelayer.org/recipe/59339/pralines"},{"id":"59325","title":"Rice Krispies Treats","ingredients":"butter, without salt
candies, marshmallows
vanilla extract
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt 4 tablespoons of butter in a 5 qt.
(or larger) pot on stovetop on low heat
Once butter is melted, pour entire bag of marshmallows in at once and stir, coating them all with butter
Continue stirring marshmallows until they are all melted and creamy.
*You have to continually stir them to prevent scorching and/or stiffness
Once marshmallows are melted, remove from heat and stir in vanilla and salt
Pour Rice Krispies in all at once and stir to coat them evenly with marshmallow cream.
*Be careful to not over stir and crush cereal.
I use more like a folding method
Pour mixture into a greased 9x12 cake pan.
*I spray my pan with veggie or canola oil
Butter your hands with the remaining butter and remove mixture clumps left in pot and/or on spoon.
Pat the mixture down evenly in the pan
Let cool for at least and hour before cutting or covering.
Store covered at room temp, do NOT refridgerate","url":"https://recipe.bluelayer.org/recipe/59325/rice-krispies-treats"},{"id":"59321","title":"Whole Wheat Bread Machine Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Throw all ingredients into your bread machine and run the dough cycle.
Divide dough into 2 pieces and roll into a rectangle or a circle.
Let rise for up to 30 mins or top immediately with desired toppings.
Bake in a 450 degree oven for 5 to 10 minutes or until desired doneness.","url":"https://recipe.bluelayer.org/recipe/59321/whole-wheat-bread-machine-pizza-dough"},{"id":"59300","title":"Bacon Wrapped Chorizo Stuffed Dates","ingredients":"dates, deglet noor
bacon, meatless
pork sausage, link/patty, unprepared","directions":"Using a scissors, cut one side of each date open and stuff with a scant teaspoon of chorizo.
Wrap the stuffed date with bacon and secure with a toothpick.
Place on a foil-lined baking sheet and bake in 400 degree oven for about 15-18 minutes.
Watch closely as the bottoms can burn easily due to the natural sugars in the dates.
Makes about 45 pieces.","url":"https://recipe.bluelayer.org/recipe/59300/bacon-wrapped-chorizo-stuffed-dates"},{"id":"59284","title":"Butterflied Curry Turkey Tenderloins","ingredients":"ground turkey, raw
oil, olive, salad or cooking
lime juice, raw
onions, raw
spices, curry powder
lime juice, raw
spices, garlic powder
salt, table
spices, cumin seed
spices, cinnamon, ground
spices, pepper, black","directions":"Butterfly turkey tenderloins lengthwise.
Gently flatten between two pieces of wax paper.
Combine other ingredients in a Ziploc bag and marinade turkey for 1-2 hours or more, depending on your time-frame, -OR- use the marinade as a glaze for the turkey while you are BBQ'ing them.
Grill on your BBQ, cooking each side for 5-10 minutes.","url":"https://recipe.bluelayer.org/recipe/59284/butterflied-curry-turkey-tenderloins"},{"id":"59264","title":"Pumpkin Biscuits with Candied Ginger","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
honey
spices, ginger, ground","directions":"Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside.
Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl.
Cut in butter with a pastry blender until mixture resembles coarse meal.
Chill for 10 minutes in the refrigerator.
Combine buttermilk, pumpkin, and honey in a medium bowl.
Whisk until well blended and then add to the chilled flour mixture.
Stir just until moist.
Turn dough out onto a lightly floured surface and knead lightly just a few times.
Roll dough into a 1/2 thick 9 x 5 rectangle and dust the top of the dough with flour.
Fold the dough crosswise into thirds, as if folding a piece of paper to fit into an envelope.
Roll the dough again into a 1/2 thick 9 x 5 rectangle and dust the top with flour.
Fold dough crosswise into thirds again and gently roll or pat to a 3/4 thickness.
This process helps to make your biscuits tall, with a layered textured.
Using a 2-1/2 biscuit cutter, cut dough into 10 rounds.
Place dough rounds 1 apart on your prepared baking sheet.
Lightly press some candied ginger into the top of each round.
Bake for 14 minutes, or until golden brown.
Remove from pan and cool on wire rack for a couple minutes.
Serve warm.
(Theyre really good with Cinnamon Honey Butter!)","url":"https://recipe.bluelayer.org/recipe/59264/pumpkin-biscuits-with-candied-ginger"},{"id":"59258","title":"Hot Fudge Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
water, bottled, generic","directions":"Chop chocolate into small pieces and set aside.
In a double boiler, heat milk and water, add chocolate and stir until completely melted.
Use a whisk to stir and dissolve any remaining small pieces.
If the sauce is too thick, you can add more milk, if to thin add more chocolate until you reach the right desired consistency.
Serve Warm over ice cream or fruit,Use as a fondue.
Store in refrigerator, leftovers can be reheated.","url":"https://recipe.bluelayer.org/recipe/59258/hot-fudge-sauce"},{"id":"59245","title":"Chocolate Caramel Shortbread Fingers","ingredients":"butter, without salt
sugars, powdered
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
ice creams, vanilla
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 325F
Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
Combine butter, powdered sugar and brown sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add flour, baking powder and salt.
Beat until well mixed.
Press dough into prepared pan; prick with fork every 1/2 inch.
Bake for 22 to 25 minutes or until lightly browned.
Lift cookies from pan using aluminum foil ends.
Place on cutting board.
Immediately cut into 30 (2 3/4x3/4-inch) pieces.
Place caramel topping in small saucepan.
Cook over medium heat, stirring constantly, until caramel has slightly thickened (2 to 3 minutes).
Remove from heat; drizzle caramel over cookies.
Sprinkle with almonds.
Cool to lukewarm; carefully separate.
Cool completely.
Melt chocolate chips in small microwave-safe bowl on MEDIUM (50% power) until softened (1 to 1 1/2 minutes).
Stir until smooth.
Drizzle over cooled cookies.
Let stand until set.","url":"https://recipe.bluelayer.org/recipe/59245/chocolate-caramel-shortbread-fingers"},{"id":"59214","title":"Easy Peanut Butter Fudge","ingredients":"butter, without salt
vanilla extract
sugars, brown
sugars, granulated
cream, fluid, heavy whipping
peanut butter, smooth style, without salt
sugars, powdered
oil, corn, peanut, and olive","directions":"Cut a 22\" piece of parchment paper.
Fold the long sides of the sheet in to make an 8\" wide strip.
Butter an 8\"x8\" square dish.
Place the parchment paper into the dish with the folds underneath, creasing the corners well to make a clean edge.
Butter the parchment lightly and set aside.
Melt 4 tbsp butter in a medium saucepan over medium heat.
When fully melted, add vanilla, brown sugar, white sugar and cream.
Stir well.
Bring to a full rolling boil.
Once it boils, stir constantly for exactly two minutes (use a timer).
Add the peanut butter and stir until melted and completely smooth.
Remove from heat and let cool exactly 5 minutes (use a timer).
It will form a skin; that's okay.
Scrape the mixture into the bowl of a stand mixer fitted with the paddle attachment.
Start on medium-low (speed 2), and add the pre-sifted powdered sugar one large spoonful at a time.
When it is all incorporated, the fudge should look slightly curdled.
Turn the fudge into the prepared pan and spread evenly.
Sprinkle chopped peanuts evenly over the top.
Fold over the ends of the parchment, then use the bottom of a measuring cup or glass to press the peanuts into the fudge and form a layer of even thickness.
Unfold the parchment and let cool to room temperature, at least 2 hours.
When cool, lift the ends of the parchment straight up to remove the fudge from the pan.
Using a long knife, cut the fudge into 64 pieces (8 slices one way, then 8 the other way).
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
For best flavor, return to room temperature before eating.","url":"https://recipe.bluelayer.org/recipe/59214/easy-peanut-butter-fudge"},{"id":"59199","title":"Swedish Peppermint Caramels (Polkagriskola)","ingredients":"peppermint, fresh
cream, fluid, heavy whipping
sugars, granulated
syrups, corn, light
honey
butter, without salt","directions":"Put the peppermint candies into a plastic bag and crush them coarsely with the flat side of a meat mallet.
Using a large sieve, sift candy pieces, discarding fine powder; set candy pieces aside.
Line the bottom of an 8\"x8\" baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.
Heat cream, sugar, syrup, and honey in a 6-inch diameter 2-quart saucepan over medium heat; stir until sugar dissolves, about 5 minutes.
Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until mixture reaches 250F, about 45 minutes.
Remove pan from the heat and add butter.
Using a wooden spoon, stir until smooth, about 3 minutes.
Pour toffee mixture onto prepared baking pan and sprinkle evening with peppermint candy peices, pressing them lightly into toffee with the back of a spatula.
Let cool completely; cut into 64 squares to serve.","url":"https://recipe.bluelayer.org/recipe/59199/swedish-peppermint-caramels-polkagriskola"},{"id":"59190","title":"Asian Spring Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
spices, ginger, ground
spices, pepper, black
soy sauce made from soy (tamari)
nuts, almonds","directions":"Trim woody ends of asparagus spears.
Slice asparagus (with a sharply diagonal slant) into 3-inch lengths.
Heat oil in large skillet until a piece of asparagus sizzles.
Add asparagus, ginger and pepper; stir-fry over medium-high heat for 2 minutes.
Add soy sauce and stir-fry 2 minutes longer.
Add almonds and stir-fry briefly just to heat through.","url":"https://recipe.bluelayer.org/recipe/59190/asian-spring-asparagus"},{"id":"59178","title":"Roasted Brussels Sprouts Chips","ingredients":"brussels sprouts, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 350 degrees.
Using your fingers, peel away the leaves from the sprouts.
Place the leaves on a rimmed baking sheet.
Add the oil and salt and toss to combine.
Bake for 10 minutes, then toss the leaves in the pan.
Reduce heat to 250 degrees and bake for 10 minutes more or until the leaves are crispy and almost burnt.
Let your kids watch closely to figure out the best timing for your oven.
Tip: The easiest way to peel the leaves is to cut off the ends, turn the sprouts over and gently pry the leaves away starting at the stem.
Keep trimming off the ends as you go to make it easier to peel off the layers.
This takes patience (and time), but it's a fun activity for your kids.
As you get closer to the center, the leaves will become too tight to peel, so simply save the small pieces for sauteing or roasting.","url":"https://recipe.bluelayer.org/recipe/59178/roasted-brussels-sprouts-chips"},{"id":"59175","title":"Peanut Butter Bites","ingredients":"sugars, brown
sugars, granulated
butter, without salt
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"In double boiler, melt chocolate chips.
Mix thoroughly first 4 ingredients.
Use dough attachment on mixer or by hand.
Spread mixture into 9x12 pan.
Place wax paper over top and roll flat with glass or rolling pin.
Spread melted chocolate over top.
Cool and cut into approximately 2\" or smaller pieces.","url":"https://recipe.bluelayer.org/recipe/59175/peanut-butter-bites"},{"id":"59172","title":"Rice Crispy Treats","ingredients":"butter, without salt
candies, marshmallows
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Melt butter over low heat in a large pot.
Stir in marshmallows and cook until melted.
Stir in peanut butter or coffee granules if you don't like peanut butter.
Stir in rice krispies cereal mix until all combine.
Pour out onto a buttered baking dish 9\"x13\".
Smooth out the top by moistening your hands with a little water and using the palms of your hand to press gently.
Don't press down too hard or your treats will be too dense.
Set a side to cool.
Once they cool cut them into even squares and dip into melted chocolate or just drizzle chocolate over the top.","url":"https://recipe.bluelayer.org/recipe/59172/rice-crispy-treats"},{"id":"59162","title":"Fat Free Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
salt, table","directions":"Preheat oven to 475F.
Mix together all of the ingredients.
Stir with a fork until thoroughly mixed.
Do not over-work the dough.
Shape this mixture into a ball and place it between two pieces of wax paper that have been dusted with flour.
Roll the pastry into a circle large enough to fit in a 9-inch pie pan.
Spray pan with a non-fat cooking spray and Arrange crust in pan.
Cut off the edges that hang over.
Prick the bottom with a fork and brush over with a little bit of beaten egg white.
Bake 10 minutes or until golden brown.
Cool before adding filling.
It's probably a good idea to prebake it before using it in almost any recipe.
Note: If you are making a pie where the filling needs to be cooked with the shell, simply bake at 350F for 45 minutes or however long the recipe calls for.
Work foil over edges while baking so the crust won't get overbrown.
Remove foil for the last five minutes.","url":"https://recipe.bluelayer.org/recipe/59162/fat-free-pie-crust"},{"id":"59159","title":"Granddads Peanut Brittle","ingredients":"water, bottled, generic
sugars, granulated
syrup, maple, canadian
oil, corn, peanut, and olive
butter, without salt
salt, table
leavening agents, baking soda","directions":"In a large pan mix the hot water (I use water from the faucet), sugar, and white Karo syrup.
Mix well.
Using a candy thermometer, heat the above to 250 degrees F.
Next add the Spanish peanuts and continue cooking until thermometer reaches 300 degrees F. Take off heat.
Add the butter, salt, and baking soda.
Mix this for 1 minute.
Pour the mixture onto a well-butter cookie sheet and let cool.
Then break into pieces.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/59159/granddads-peanut-brittle"},{"id":"59158","title":"Chili-spiced Coating for Fish","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
spices, chili powder
salt, table
sauce, fish, ready-to-serve
butter, without salt","directions":"On waxed paper, combine cornmeal, flour, chili powder, and salt.
Cut fish fillets into serving size pieces and coat both sides thoroughly with cornmeal mixture.
Heat a non-stick skillet over medium-high heat until hot.
Add butter and let melt.
Add fish fillets and cook 4 minutes.
Turn and cook an additional 4-6 minutes until fish flakes when tested with a fork.","url":"https://recipe.bluelayer.org/recipe/59158/chili-spiced-coating-for-fish"},{"id":"59156","title":"Chocolate Bark With Mixed Nuts and Dried Berries","ingredients":"candies, semisweet chocolate
nuts, pistachio nuts, raw
nuts, almonds
cherries, sweet, raw","directions":"Melt chocolate over double boiler until smooth and velvety.
Spread evenly onto a half sheet pan lined with parchment paper.
Top with pistachios, almonds and cherries.
Cool for about 40 minutes.
Break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/59156/chocolate-bark-with-mixed-nuts-and-dried-berries"},{"id":"59127","title":"Fruit Loop Rice Krispies Treats","ingredients":"butter, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
vanilla extract","directions":"Melt the butter and marshmallows together in a large pot, stirring until smooth.
Add vanilla if desired.
In a large bowl, combine cereals.
Pour marshmallow mixture over and stir until uniformly mixed.
Press mixture into a sheet pan or 15x10 jelly roll pan.
A spatula coated with cooking spray works well.
Let cool until set, then cut into squares with a sharp knife.","url":"https://recipe.bluelayer.org/recipe/59127/fruit-loop-rice-krispies-treats"},{"id":"59126","title":"Baked Apricot Chicken","ingredients":"apricots, dried, sulfured, uncooked
lemon juice, raw
soy sauce made from soy (tamari)
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Preheat the oven to 350 degrees.
Combine the preserves, lemon juice and soy sauce in a shallow bowl.
Divide this mixture in half; reserve half to serve with the chicken.
Dip the chicken pieces in the preserves mixture; roll in bread crumbs.
Place the chicken in a baking dish.
Drizzle with melted butter and bake about 35-40 minutes, or until the chicken is done.
Heat the remaining preserves; serve with the chicken.","url":"https://recipe.bluelayer.org/recipe/59126/baked-apricot-chicken"},{"id":"59117","title":"Jammy Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
catsup
blackberries, raw
vinegar, distilled
sauce, worcestershire
spices, chili powder
salt, table","directions":"Spray treat a 13 x 9 pan with cooking spray.
It is not necessary to brown the chicken, but if you wish you may brown pieces in a large frying pan before placing in the baking dish.
Place chicken pieces in baking dish.
Mix remaining ingredients together and pour over chicken.
Bake in a 350 degree oven for 1 hour or until chicken juices run clear.
To freeze: Place chicken pieces and sauce ingredients in a large freezer bag.
Seal, pushing out as much air as possible.
Label and freeze.
To serve: Thaw in fridge overnight.
Proceed with cooking directions.","url":"https://recipe.bluelayer.org/recipe/59117/jammy-chicken"},{"id":"59112","title":"Canadian Cranberry Fool","ingredients":"water, bottled, generic
orange juice, raw
sugars, granulated
orange juice, raw
cranberries, dried, sweetened
orange juice, raw
cream, whipped, cream topping, pressurized","directions":"In saucepan of boiling water, simmer orange rind until tender, about 15 minutes.
Drain through sieve into 2 cup measure; set rind aside.
Add enough water to liquid to make 1 1/3 cups.
In large heavy saucepan, combine reserved liquid, sugar and orange juice; bring to boil.
Reduce heat and simmer, covered, for 5 minutes.
Stir in cranberries and reserved rind; increase heat to high and boil, stirring often, until cranberries have popped and formed sauce, about 7 minutes.
(Cranberry sauce mixture can be covered and refrigerated for up to 2 weeks.
).
Up to 4 hours before serving, pick out and reserve 12 of the best looking berries from sauce.
Transfer remaining cranberry mixture to large bowl; stir in orange liqueur (if using).
Whip cream; fold into cranberry mixture, leaving streaks.
Spoon into fruit nappies or stemmed glasses.
Garnish each serving with reserved berry.
Makes 12 servings.
The Canadian Living Cookbook.","url":"https://recipe.bluelayer.org/recipe/59112/canadian-cranberry-fool"},{"id":"59097","title":"Salmon With Asparagus and Cherry Tomatoes","ingredients":"fish, salmon, atlantic, wild, raw
asparagus, raw
cherries, sweet, raw
oil, olive, salad or cooking
butter, without salt
lemon juice, raw
salt, table
spices, pepper, black","directions":"Heat 1 T of the Olive Oil in a saute pan.
Add asparagus pieces and saute over medium heat until tender.
Add a pinch of kosher salt and set aside.
Rinse the Salmon fillet in cold water and pat dry with paper towel.
Heat remaining 1 T of Olive Oil and in a large frying pan.
Add butter and place Salmon in pan, skin side up.
Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes.
Do not move the fillets, so that a sear forms.
Turn the fillet over and lower heat to medium.
Cook for 3 more minutes.
Add the asparagus, cherry tomatoes and lemon juice to the pan.
Season with salt and black pepper.
Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.
Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.","url":"https://recipe.bluelayer.org/recipe/59097/salmon-with-asparagus-and-cherry-tomatoes"},{"id":"59093","title":"Nut Crunch Streusel","ingredients":"nuts, walnuts, english
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Mix all dry ingredients together.
Pour melted butter over and mix to make crumbly mixture.
Use as topping for fruit of your choice that has been cut into bite sized pieces and placed in baking dish, or as a topping for pie.
Bake 25 minute at 375 degrees.","url":"https://recipe.bluelayer.org/recipe/59093/nut-crunch-streusel"},{"id":"59080","title":"Miso-and-Nut Dip","ingredients":"nuts, almonds
nuts, walnuts, english
water, bottled, generic
miso","directions":"Preheat the oven to 350.
Spread the nuts in a pie plate and toast for 8 minutes; let cool, then grind in a mini food processor to a paste.
In a medium bowl, stir the water with the miso and the nut paste and serve.","url":"https://recipe.bluelayer.org/recipe/59080/miso-and-nut-dip"},{"id":"59066","title":"Spiced Walnuts","ingredients":"butter, without salt
nuts, walnuts, english
sugars, brown
syrup, maple, canadian
salt, table
spices, pepper, red or cayenne","directions":"Place a medium skillet over medium heat.
Melt the butter and add the walnuts.
Cook, stirring occasionally, until the nuts are barely starting to brown; this can happen quickly, so keep an eye on them.
Sprinkle the sugar over the nuts and stir; add the boiled cider or maple syrup and stir again to coat the nuts.
Sprinkle with salt and a pinch of cayenne if using.
When the nuts are coated, remove from the heat and spread on a baking sheet or piece of parchment to cool.","url":"https://recipe.bluelayer.org/recipe/59066/spiced-walnuts"},{"id":"59043","title":"Almond Roca in the Round","ingredients":"butter, without salt
sugars, granulated
sugars, brown
water, bottled, generic
syrups, corn, light
nuts, almonds
candies, semisweet chocolate
shortening, vegetable, household, composite","directions":"Lightly spray 36 mini-muffin cups with nonstick cooking spray; set aside.
In a large saucepan, heat butter over medium heat until butter is melted.
Add sugars, water and corn syrup, stirring to combine well.
Cook, stirring until sugar dissolves.
Raise heat to medium-high.
Bring mixture to a boil.
Cook, stirring constantly with a wooden spoon, until mixture reaches 300 degrees F. on a candy thermometer.
Remove from heat, and stir in 1 cup toasted almonds.
Working quickly, carefully spoon about 1 tablespoon sugar mixture into prepared muffin pans.
In a small bowl, combine chocolate morsels and vegetable shortening.
Microwave on High in 30-second intervals, stirring after each, until melted and smooth (approximately 1-1/2 minutes total.
).
Spoon about 2 teaspoons chocolate mixture on top of sugar mixture, spreading chocolate to edges of muffin cup.
Sprinkle remaining 1/2 cups almonds on top of chocolate.
Let stand for 1 hour, or until chocolate is set.
NOTE: To make a simplified version of Almond Roca, prepare butter-sugar mixture according to recipe directions, but instead of spooning it into muffin pans, simply spoon onto a sheet of parchment paper or a Silpat.
Spread to 1/4-inch thickness.
Allow to cool completely.
Spread melted chocolate on top of cooled candy.
Sprinkle wih remaining 1/2 cup toasted almonds.
Let stand for an hour or until chocolate is set.
Break into pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/59043/almond-roca-in-the-round"},{"id":"59042","title":"Crockpot BBQ Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
vinegar, cider
sauce, barbecue","directions":"Place pork butt into crockpot.
Add apple cider vinegar and enough water to reach half-way up the meat meat.
Put the lid on.
Cook on low setting for 6-8 hours (you can also play with 4 hours on low, 2 hours high).
Remove meat from crockpot and place in a large pan.
Preheat oven to 350 F.
Pull the pork into pieces (using 2 forks or your desired method) and mix in the BBQ sauce.
Put the pan in the oven and bake for 20 minutes.
Serve on your favourite toasted bun for sandwiches or alongside your favourite beans or salad.
I used my favourite coleslaw on top of my meat.
So yummy.
Recipe adapted from Add a Pinch.","url":"https://recipe.bluelayer.org/recipe/59042/crockpot-bbq-pulled-pork"},{"id":"59034","title":"Basic Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Preheat oven to 425 degrees.
Sift together flour and salt, and cut in half the shortening or butter until mixture is crumbly.
Cut in remaining shortening.
Do not overmix.
Add 1 tablespoon water and gently toss.
Repeat this until the mixture forms a ball.
Flatten on a flour surface, and roll out to 1/8 inch thickness.
Fit into a pie plate, and prick all over.
Bake for 10 to 12 minutes.
Use in any recipe calling for a par baked crust.","url":"https://recipe.bluelayer.org/recipe/59034/basic-pastry-crust"},{"id":"59026","title":"White Cupcakes with a Cream Cheese infused Vanilla Bean + Cognac frosting and Fondant Inspired Festive Decoration Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"2.5 teaspoons baking powder 2 pinches of salt (about 1/2 teaspoon) 2/3 cup unsalted butter, softened 1 3/4 cup sugar 2 eggs 1/2 cup whole milk 1/2 cup whole milk yogurt dash of vanilla
Preparation Preheat oven to 170 or 350 degrees Fahrenheit Sift the flour with the baking soda and salt in one bowl In another larger bowl break up the butter into pieces and cream it with a mixer, add the sugar and beat until light and fluffy.
Add eggs and beat in one at a time.
Add in vanilla and slowly add 1/4 of the flour mixture and then add 1/4 cup of the milk and 1/4 cup of the yogurt.
Keep alternating flour and milk/yogurt until all is incorporated.
Pour into cupcakes tins (which you should be able to find in speciality stores in EU) and bake for about 20 minutes making sure to check them after about 15 minutes by inserting a toothpick or straw of pasta into the middle.
You want the toothpick to come out clean.
Be careful not to over-bake as they will lose their light fluffiness.
Cream Cheese frosting infused with Vanilla Bean and Cognac 1 stick butter 8 oz cream cheese 1 teaspoon vanilla 1 vanilla bean (divided in 2 and scrape the inside black substance) 2 tbls cognac 4 cups powdered sugar a bit of heavy cream
Preparation
-Put butter in a large mixing bowl and blend.
Add the cream cheese and blend the butter and cream cheese together until they are combined.
Add vanilla, cognac and vanilla bean.
Blend all together on medium speed and wait for it to get fluffy.
Add heavy cream and continue to beat until it reaches a thick and fluffy consistency.
Use or refrigerate.
Decorative Toppings Ideas for Graduation Themed Cupcakes
-Roll various very small squares of paper into little scrolls and tie with small bright yellow ribbon.
-Take the Fondant or Pate dalmande and form into one small square for the base of the hat and then roll out some pate and cut it into a square for the top of the hat.
Now take a small quantity of pate and roll it into a thin strip for the top of the hat string.
Press a few indention marks on the end of the string to represent the straws at the end of the string.
Voila!","url":"https://recipe.bluelayer.org/recipe/59026/white-cupcakes-with-a-cream-cheese-infused-vanilla-bean-cognac-frosting-and-fondant-inspired-festive-decoration-recipe"},{"id":"59017","title":"Spicy Pumpkin Pie Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
sauce, worcestershire
a cajun life, all purpose cajun seasoning,
salt, table
spices, pepper, red or cayenne
pumpkin, raw","directions":"Preheat oven to 350.
Put seeds in a large bowl and fill with warm water.
All seeds will float to the top while pumpkin guts sink to the bottom.
Spoon seeds out and put into separate clean bowl.
Combine hot water and 2 tablespoons salt in medium saucepan.
Boil for 10 minutes, watching and stirring constantly.
Drain seeds in colander and put back into the clean bowl.
Add olive oil and worcestershire sauce and toss with seeds to mix well.
Add remaining dry ingredients (all spices) and toss again to coat well.
Line large cookie sheet with foil, and spread out seeds as much as possible.
Bake for 50-60 minutes, stirring seeds every 20 minutes.","url":"https://recipe.bluelayer.org/recipe/59017/spicy-pumpkin-pie-seeds"},{"id":"59013","title":"Popcorn Caramel Crunch","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
noodles, egg, dry, unenriched
raisins, seeded
sugars, granulated
butter, without salt
syrups, corn, light
water, bottled, generic
spices, cinnamon, ground","directions":"In a large greased bowl, combine the first four ingredients; set aside.
In a large saucepan, combine sugar, butter, corn syrup and water.
Cook over medium heat, stirring occasionally, until candy thermometer reads 280-290 degrees (soft crack stage).
Remove from the heat; stir in cinnamon.
Pour over popcorn mixture; stir until evenly coated.
Immediately pour onto a greased 15x10 inch pan.
When cool enough to handle, break into pieces.
Store in containers.","url":"https://recipe.bluelayer.org/recipe/59013/popcorn-caramel-crunch"},{"id":"58982","title":"Sweet-Milk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 375F.
Whisk together flour, sugar, baking powder, and salt in a medium bowl.
Work lard and butter into flour mixture with a pastry cutter or your fingers until largest pieces are the size of small peas.
Add milk, and stir with a fork until a dough forms.
Turn out dough onto a lightly floured surface, and pat out to 1 inch thick.
Cut out rounds with a floured 2 1/4-inch biscuit cutter.
Space 2 inches apart on a baking sheet lined with parchment paper.
Gather together scraps, and repeat.
Brush tops with melted butter.
Bake until light-golden brown on top and cooked through, about 25 minutes.
Transfer to a wire rack to cool 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/58982/sweet-milk-biscuits"},{"id":"58976","title":"Baci Di Dama","ingredients":"butter, without salt
sugars, powdered
salt, table
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Whisk the butter, icing sugar and salt until frothy and the mixture forms little peaks.
Mix in the rum.
Add the flour and bind everything together quickly to form a dough.
Stand aside to cool for 30 minutes wrapped in cling film.
From the dough, make approximately 50 round cookie shapes and place these at least 2.5 cm apart on a baking tray covered with grease-proof paper.
Put aside to cool for 10 minutes.
Preheat the oven to 180 C.
Bake the cookies in the bottom half of the oven for 1517 minutes.
The bottoms can get slightly brown, the tops should still be light in colour.
Allow to cool on a cooling rack.
For the filling, melt the chocolate and the butter in a bowl over the hot bain marie.
Stir and pour into a litre measure.
Allow to cool a little.
Use the mixer to beat it into a frothy light brown creme.
Smooth this mixture onto the base of one of the baked cookies, and cover with a second cookie.
Allow to set on a piece of grease-proof paper.
HINT.
If kept sealed and in a cool place sweet kisses will keep fresh for about a week.","url":"https://recipe.bluelayer.org/recipe/58976/baci-di-dama"},{"id":"58967","title":"Aggression Cookies","ingredients":"sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda","directions":"Preheat oven to 350F.
Mix all ingredients together like you would a pie crust.
Then you can beat it, pound it, mix it like play-dough.
When your aggression is gone, make 1 inch balls of dough.
Place on ungreased cookie sheet 2 inches apart.
Then flatten just slightly.
Bake at 350 for 10 minutes.
You have just turned you aggression into wonderful cookies.","url":"https://recipe.bluelayer.org/recipe/58967/aggression-cookies"},{"id":"58958","title":"Hot Cross Buns","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, canola
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
water, bottled, generic","directions":"To prepare buns, in the large mixing bowl, mix milk, oil and 1/2 cup sugar.
Sprinkle yeast over mixture.
Let sit for 10 minutes.
Stir in 4 cups of flour to combine.
Mixture will be very sticky.
Cover the bowl with a tea towel and let sit in a warm place for an hour to rise.
When the dough is risen, add the remaining 1/2 cup flour, baking powder, baking soda and salt.
Stir to combine.
Combine the remaining 1/4 cup sugar and cinnamon to make cinnamon sugar.
Set aside.
Move the dough to a lightly floured surface.
Press to slightly flatten the dough.
Sprinkle a couple tablespoons cinnamon sugar and a third of the dried cranberries over the dough.
Fold the dough over on itself and flatten again.
Repeat the process two more times, ending by folding the dough in on itself.
Divide the dough into 12 pieces.
With floured hands, quickly roll the pieces into balls.
Place on a baking tray lined with parchment paper, 1 inch apart.
Cover and allow to rise in a warm place for another hour.
Preheat oven to 400 degrees F.
To prepare the paste for the cross topping, mix the flour and water until smoothly combined.
Transfer to a piping bag with a small opening.
Pipe cross on each roll.
Transfer to oven and bake for 20 minutes, until golden brown on top.
To prepare hot glaze, bring sugar and water to a simmer, stirring until the sugar is fully dissolved.
Brush the hot glaze over the hot buns.
Let the buns cool completely.","url":"https://recipe.bluelayer.org/recipe/58958/hot-cross-buns"},{"id":"58954","title":"Hazelnut Cinnamon Rolls","ingredients":"butter, without salt
nuts, hazelnuts or filberts
sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
wheat flours, bread, unenriched
sugars, powdered
il villaggio, mascarpone cheese,
milk, buttermilk, fluid, cultured, lowfat","directions":"Brush 1 tablespoon of melted butter over the bottom and sides of an 8\" x 8\" baking dish.
Mix the nuts, sugars, cinnamon and cloves in a small bowl.
Roll out the thawed dough on a lightly floured surface to a 12\" x 9\" rectangle.
Brush 1 tablespoon of butter over the dough.
Sprinkle the nut mixture over the dough, leaving a 1/2\" border along the top and bottom sides.
Starting at 1 long side, roll up the dough jelly roll-style, forming a log.
Pinch the seam to seal.
Cut the log into 9 equal pieces.
Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly.
Cover the dish with plastic wrap.
Let the rolls rise in a warm, draft-free area until doubled in size, about 45 minutes.
Position the centre rack of the oven and preheat to 325 degrees F.
Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes.
Meanwhile, whisk the icing sugar, mascarpone chesse and buttermilk in a medium bowl until smooth and creamy.
Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over the top.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/58954/hazelnut-cinnamon-rolls"},{"id":"58950","title":"Chocolate Disks and Lace","ingredients":"pascha, organic bitter-sweet dark chocolate chips,","directions":"Line three cookie sheets with waxed paper.
Trace one 8-inch round on each, using cake pan bottom as aid.
Invert paper.
Melt chocolate in top of double boiler over simmering water, stirring until smooth.
Remove pan from heat.
Spoon 2 1/2 tablespoons chocolate into center of each of 2 traced circles.
Spread with spatula to fill circles completely.
Spoon remaining chocolate into parchment cone or small pastry bag fitted with fine round tip.
Pipe chocolate around traced border of third circle.
Pipe chocolate inside circle in thick lacy design, making certain design touches border.
Fill in three areas of design with chocolate, if desired.
Pipe more chocolate atop pattern to form double thick lace.
Freeze disks and lace until firm, about 1 hour (chocolate may curl slightly).
(Can be prepared 3 days ahead.
Cover tightly.)
Remove 1 chocolate disk from freezer and invert onto piece of waxed paper.
Gently peel top paper off chocolate.
Return disk to freezer.
Repeat with second disk and chocolate lace.
Freeze disks and lace until ready to use.","url":"https://recipe.bluelayer.org/recipe/58950/chocolate-disks-and-lace"},{"id":"58940","title":"Apple Crumb Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
apples, raw, with skin
lemon juice, raw
butter, without salt
sugars, granulated
spices, cinnamon, ground
apples, raw, with skin
cornstarch
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
nuts, walnuts, english
butter, without salt
salt, table","directions":"For Crust: Mix flour and salt in processor.
Add in butter and shortening; using on/off turns, cut in till mix resembles coarse meal.
Drizzle 2 Tbsp.
ice water over.
Process till moist clumps form, adding more ice water by teaspoonfuls if dry.
Gather dough into ball; flatten into disk.
Wrap in plastic.
Refrigerate1 hour.
Roll out dough between 2 sheets of plastic wrap to 14-inch round.
Transfer dough to 10-inch-diameter glass pie dish.
Fold overhang under.
Crimp edges decoratively.
Pierce bottom of crust all over with fork.
Freeze crust 15 min.
(Can be prepared 1 day ahead.
Keep frzn.)
Preheat oven to 350 degrees.
Line crust with aluminum foil.
Fill with pie weights or possibly dry beans.
Bake 15 min.
Remove weights and foil.
Bake till golden brown and set, about 10 min longer.
Cold.
For Filling: Toss apples and lemon juice in medium bowl.
Heat butter in heavy large skillet over medium-high heat.
Stir in sugar and cinnamon.
Add in apples; saute/fry till coated with cinnamon butter and crisp-tender, about 5 min.
Whisk cider and cornstarch in small bowl.
Add in to apples.
Bring to boil, stirring constantly.
Transfer apple mix to large bowl.
Fold in applesauce.
Cold completely.
(Crust and filling can be made 1 day ahead.
Cover crust; let stand at room temperature.
Cover and refrigeratefilling.)
For Topping: Preheat oven to 350 degrees.
Using fingertips, rub all ingredients in bowl till moist clumps form.
Place filling in crust.
Sprinkle topping over apples.
Bake till topping is golden, about 40 min.
This recipe yields 8 servings.
Comments: The crust and filling can be made ahead.","url":"https://recipe.bluelayer.org/recipe/58940/apple-crumb-pie-recipe"},{"id":"58925","title":"Italian Breaded Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
spices, garlic powder
salt, table
spices, pepper, black
spices, onion powder
spices, oregano, dried","directions":"Heat skillet/pan on medium heat.
Place half of olive oil in one shallow bowl and breadcrumbs and spices in a separate shallow bowl.
Place other half of oil in pan
Dip chicken pieces one by one oil, fully coating and allowing excess to drip off.
Place directly from oil into breadcrumbs.
I place one in the bowl, flip and coat the other side and then flip each side again to make sure there is a good coating on the chicken.
Place each piece in oil as they are coated.
Cover and cook approximately 4 minutes each side until both sides are browned and chicken is cooked through.
Enjoy!
You can also use this same recipe and bake in the oven on 375 for approximately 20 minutes.
Add 1/4 cup of grated Parmesan for another twist!","url":"https://recipe.bluelayer.org/recipe/58925/italian-breaded-chicken"},{"id":"58924","title":"Apricot Fold-Ups","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
cheese, parmesan, hard
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
apricots, dried, sulfured, uncooked
sugars, granulated
water, bottled, generic","directions":"In a medium bowl, stir together the flour and salt.
Cut in the cream cheese and margarine until the mixture resembles coarse crumbs.
Sprinkle on the milk and vinegar.
Work the dough by hand until it holds together in a ball.
Divide dough into 4 pieces and refrigerate for 2 hours.
Preheat oven to 400 degrees F (190 degrees C).
On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches.
Cut the dough into 2 1/2 inch squares.
Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square.
Fold each corner to the center and pinch together.
Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven.
Drizzle with glaze when cool.
In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth.
Drizzle over the cookies.","url":"https://recipe.bluelayer.org/recipe/58924/apricot-fold-ups"},{"id":"58911","title":"Jeffs Epic Homemade Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
sugars, granulated","directions":"In a medium bowl (I used a measuring cup), combine the WARM water (not too hot or you'll kill the yeast), sugar and yeast until dissolved.
Leave for 5 - 10 minutes until the yeast activates and the mixture develops a layer of froth on the surface.
In a large bowl, mix the sea salt and flour and make a well in the center.
Add the yeast and olive oil.
Mix together with a fork or wooden spoon, and then use your hands until the dough comes together.
Tip the dough onto a lightly floured surface and knead until the dough is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchen aid to do this.
If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
Shape the dough into a round ball and place in a large, oiled bowl.
Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
Punch down the dough to remove the air and place it on a lightly floured work surface.
Divide in 2 and shape each piece into round disks (this step requires common sense, meaning if you want small 6\" pizzas or if you scale the recipe for more people you will need to divide the dough into more balls).
Place the dough balls on a sheet of parchment.
Cover with a light coating of oil and let them rise again, for about 20 minutes.
Dough is now ready to add whatever toppings you like bake in a 400F oven for approximately 15 to 20 minutes (less or more time as required).
Keep an eye on it until the cheese browns and the crust looks done to your liking.","url":"https://recipe.bluelayer.org/recipe/58911/jeffs-epic-homemade-pizza-dough"},{"id":"58905","title":"Peach Gujiya An Indian Empanada or Pie?","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
butter, without salt
oil, olive, salad or cooking
peaches, yellow, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
spices, pepper, black
spices, cardamom
cornstarch","directions":"For the dough, mix flour, baking soda and ghee together.
For the ghee to mix well with the flour, I take a little flour in hand and rub it between my palms.
If you hold flour in your fist and, on opening the fist, it holds itself in a ball and doesnt crumble away, then you know the proportion of ghee and flour is right and it is mixed well.
Now, while sprinkling a little water, try to knead the flour to form a stiff dough.
You should not be able to penetrate the dough very easily when poking with a finger.
Cover with a damp cloth and set aside.
For the filling, mix all the remaining ingredients together.
Set aside.
Divide the dough into equal parts and make balls.
Dust your working station and roll each ball into circle (if the circles are not circular enough then just use a small plate or cup as a cutter).
Put a tablespoon of filling on one half of the circle.
Run a finger dipped in water around the edges.
Fold the other half over it so the edges meet, forming a half moon.
My life was a little easier because my mom got me these gujiya fillers and cutters from India.
But you can use a fork to press the edges and stick them together, forming tiny lines all around the edges, just like you do for empanada.
Repeat the same for the rest of the dough and filling.
Cover it with a damp cloth.
Heat oil/ghee for deep frying and fry gujiya until it is golden brown on the outside.
I poked a hole on one side of the gujiya as soon as it came out of the deep fryer.
I think it helped release the steam from inside of the gujiya without letting the juicy liquid seep out of it.
(I could be wrong, too.)
You can either serve it hot or when its cool enough to not burn your tongue!","url":"https://recipe.bluelayer.org/recipe/58905/peach-gujiya-an-indian-empanada-or-pie"},{"id":"58901","title":"Rice Krispies Ice Cream Sandwiches","ingredients":"syrups, corn, light
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
yogurt, greek, plain, nonfat","directions":"In a medium bowl, stir together corn syrup and peanut butter.
Add cereal and stir until well coated.
Press mixture firmly and evenly into a buttered 9\"x13\" pan.
Place in freezer until firm, about 15 minutes.
Cut cereal mixture in half crosswise.
Spread one half with softened ice cream or frozen yogurt.
Top with second half of Rice Krispie mixture to make one very large sandwich.
Freeze until firm, about 2 hours.
Cut large sandwich into 2\" portions (using ruler again).
Wrap individually in foil paper or freezer wrap and store in freezer until needed.","url":"https://recipe.bluelayer.org/recipe/58901/rice-krispies-ice-cream-sandwiches"},{"id":"58873","title":"Bacon Pastry Crust","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Cook the bacon in a small skillet over medium heat until crisp and colored.
Drain on paper towels until cooled.
In the work bowl of a food processor, combine the flour, salt, and bacon.
Process to combine.
Add the butter and shortening, and combine using short on/off pulses, until the mixture is roughly the texture of coarse cornmeal.
Add the water in pulses, 1 tablespoon at a time.
Turn the dough out onto a lightly floured surface, form into a ball, and lightly knead a few times by hand.
Flatten into a disk, wrap in plastic wrap, and chill for 1 hour.
Preheat the oven to 375F.
Roll the dough out on a lightly floured surface into a 1/8-inch thick circle, and press into a 9 inch tart pan.
Line the shell with foil, and fill with pie weights (I just use rice).
Bake for 20 minutes.
Remove the foil and bake for 10 minutes more, until light golden.
Use in any recipe calling for a par baked crust.","url":"https://recipe.bluelayer.org/recipe/58873/bacon-pastry-crust"},{"id":"58869","title":"Brown Sugar Pineapple Brulee","ingredients":"pineapple, raw, all varieties
butter, without salt
sugars, brown
water, bottled, generic
spices, cinnamon, ground
alcoholic beverage, distilled, rum, 80 proof","directions":"Line baking sheet with foil.
Using large sharp knife, quarter pineapple lengthwise through leafy top.
Core each wedge.
Cut pineapple flesh from peel of each wedge, keeping flesh in 1 piece.
Set aside.
Transfer pineapple shells to baking sheet.
Cover leaves with foil to protect from heat.
Preheat broiler.
Melt butter in heavy large skillet over medium heat.
Add sugar, water and cinnamon.
Bring to boil, stirring until sugar dissolves.
Remove from heat.
Add rum to sauce; ignite with match.
(Pineapple and sauce can be prepared 1 day ahead.
Cover pineapple and sauce separately.
Bring sauce to simmer before continuing.)
Add pineapple wedges to skillet.
Cook until heated through, turning to coat, about 4 minutes.
Return pineapple to shells.
Boil sauce until thick, about 2 minutes.
Cut each pineapple wedge crosswise into 1/2-inch-thick slices, keeping shells intact.
Spoon sauce over pineapple.
Broil until sauce bubbles and browns slightly, about 3 minutes.
Transfer to plates.","url":"https://recipe.bluelayer.org/recipe/58869/brown-sugar-pineapple-brulee"},{"id":"58868","title":"Hot Crab Meat Spread Recipe","ingredients":"cheese, parmesan, hard
crustaceans, crab, alaska king, imitation, made from surimi
cream, sour, cultured
onions, spring or scallions (includes tops and bulb), raw
milk, buttermilk, fluid, cultured, lowfat
lemon juice, raw
spices, garlic powder
spices, pepper, black
nuts, almonds","directions":"Heat oven to 375 degrees.
In medium bowl combine all ingredients, except almonds and mix well.
Spread in ungreased 9 inch pie pan or possibly shallow 1 qt casserole.
Sprinkle with almonds.
Bake at 375 degrees for 15 to 20 min or possibly till thoroughly heated.
Serve with crackers.
Makes 2 c..","url":"https://recipe.bluelayer.org/recipe/58868/hot-crab-meat-spread-recipe"},{"id":"58861","title":"Cumin Tartar Sauce","ingredients":"mango nectar, canned
salad dressing, mayonnaise, regular
mustard, prepared, yellow
lemon juice, raw
spices, cumin seed","directions":"Finely chop any large fruit pieces in the mango chutney.
In a small bowl combine chutney, mayonnaise, mustard, lemon juice, and cumin seeds.
Cover and chill until serving time.","url":"https://recipe.bluelayer.org/recipe/58861/cumin-tartar-sauce"},{"id":"58854","title":"Electric Mixer Sweet Butter Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic","directions":"Cut the butter into 1/2-inch cubes.
Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand).
Mix for a second or two to blend the dry ingredients.
Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
As the mixer turns on low sprinkle in cold water a tablespoon at a time.
Try to sprinkle it evenly over the flour and butter.
Continue mixing the dough as you slowly add water.
The secret is to add just enough water until it just pulls together as a shaggy mass.
If you add too much water it will cause the pastry to shrink into the pie pan and it won't look very pretty.
To roll out the dough for a double-crust pie -- Cut the dough in half and pat each piece into a thick flattened ball (see Shape and roll the dough).
Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan.
Begin rolling from the center of your dough outward.
Stop the pressure 1/4 inch from the edge of the dough.
Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter.
Be sure to re-flour the work surface if your dough is sticking.
Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 11/2-inch margin all around your 9-inch pie pan).
Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan.
Unfold and ease the dough round into the bottom of the pie pan without stretching it.
Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.
The next secret is to freeze the completed shell completely before baking.
This step also helps to minimize that shrinking pie shell effect.
Bake as directed for your pie recipe if using for a two crust pie.
If baking a pie shell for a premade pie filling:.
Preheat your oven to 350F When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil.
Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights.
Bake with weights for 20 minutes.
Remove from oven, cool a few minutes and carefully remove pie weights.
Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden.
Cool completely before filling.
You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.","url":"https://recipe.bluelayer.org/recipe/58854/electric-mixer-sweet-butter-pie-crust"},{"id":"58844","title":"Chocolate Caramel Pie (No Bake)","ingredients":"cookies, graham crackers, plain or honey, lowfat
milk, canned, condensed, sweetened
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
water, bottled, generic","directions":"Caramel layer:.
Cook sweetened condensed milk, butter, and sugar in medium saucepan over medium heat until butter melts.
Increase heat and bring to a boil, stirring constantly for six minutes or until mixture is as thick as pudding.
Pour over prepared crust and refrigerate one hour.
Truffle layer:.
Stir chocolate chips, heavy cream, and butter in medium saucepan over medium heat until melted and smooth.
Pour over caramel layer and refrigerate one hour.
Mousse layer:.
In a double broiler melt chocolate chips, stirring constantly.
Cool slightly.
Beat heavy cream in a bowl until stiff peaks form.
Beat in cooled chocolate.
Beat ice cold evaporated milk until trails form.
Beat into chocolate mixture just until blended DO NOT OVERBEAT!
Spread over truffle layer and refrigerate for one hour.
NOTE 1: I put the evaporated milk in a metal bowl and place in freezer until ice crystals begin to form around the edges and then beat.","url":"https://recipe.bluelayer.org/recipe/58844/chocolate-caramel-pie-no-bake"},{"id":"58824","title":"Ground Cherry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
salt, table
cherries, sweet, raw
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 425 degrees.
For the crust: Combine flour and salt in a food processor.
Slowly add cubes of chilled butter.
Slowly add ice water until the dough forms a ball.
Roll out the dough for the pie crust bottom and place in a pie pan.
There is enough dough to make a lattice or rustic top crust.
For the filling: Mix cherries, sugar, water, and flour in a bowl.
Pour into pie pan on top of bottom crust.
Make lattice or rustic top crust and place on top of filling.
Bake at 425 degrees for 20 minutes.
Then lower the oven temperature to 300 degrees and bake for 30 minutes, until the pie filling is set.","url":"https://recipe.bluelayer.org/recipe/58824/ground-cherry-pie"},{"id":"58822","title":"Triple Berry Cream Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
cheese, parmesan, hard
sugars, granulated
cream, fluid, heavy whipping
vanilla extract
strawberries, raw
raspberries, raw
blueberries, raw","directions":"Preheat oven to 400.
In a bowl, mix flour and salt.
With a pastry blender or two knives, cut in butter and shortening until crumbly.
Sprinkle with 3 tablespoons ice water; mix with a fork just until dough forms a ball (add water if needed).
Form into a disk, wrap in plastic and chill for 30 minutes.
On a floured surface roll out the dough into an 11 round.
Fit into a 9 pie pan and crimp edge.
Refrigerate for 10 minutes.
Line crust with foil and fill with pie weights.
Bake for 6 minutes, remove foil and bake until lightly golden, 10 to 12 minutes.
Let cool.
In a bowl, beat cream cheese and sugar with a mixer on high speed.
Beat in cream and vanilla, scraping down sides of bowl, until fluffy and well-mixed.
In another bowl, gently mix berries.
Spoon two-thirds of cream mixture into crust; smooth top.
Spoon two-thirds of berries over cream.
Mound remaining cream in center and top with remaining berries.
Chill overnight.","url":"https://recipe.bluelayer.org/recipe/58822/triple-berry-cream-pie"},{"id":"58804","title":"Basic Oatcakes","ingredients":"oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic","directions":"Preheat oven to 350F.
Half a cup at a time, grate in electric blender 1 cup of the oatmeal.
Combine that 1 cup of oatmeal, salt and baking power in a bowl.
Stir in melted butter.
When butter has been absorbed, stir in hot water, 1 tsp at a time untill you've made a smooth but firm paste.
Roll mixture into a ball.
Place on wax paper sprinkled with 1/4 cup remaining oatmeal.
Roll ball in oatmeal until completely covered.
Spread another 1/4 cup oatmeal over the table and roll ball flat (to about an 8 inch circle 1/8 in thick) over the oatmeal.
Cut into 8 pie shaped wedges.
Place leftover 1/4 cup oatmeal on baking sheet and carefully move wedges onto sheet.
Bake on middle rack for approx 15 minutes or until light brown.
Turn off heat and open oven door and leave the baking sheet in for 4-5 minutes, until wedges are firm and crisp.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/58804/basic-oatcakes"},{"id":"58766","title":"Easy Strawberry Yogurt Milk","ingredients":"jams and preserves, apricot
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"This time I used the strawberry sauce from \"A Small Amount of Strawberry Sauce in a Microwave\".
You can also use strawberry jam.
If the jam contains large pieces of fruit, use a fork or spoon to mash them up.
Mix the strawberry sauce (or strawberry jam) with yogurt.
Add milk and mix.
Then it's done.","url":"https://recipe.bluelayer.org/recipe/58766/easy-strawberry-yogurt-milk"},{"id":"58759","title":"Chickpea Pancakes, Egg- and Milk-Free","ingredients":"chickpea flour (besan)
water, bottled, generic
salt, table
oil, olive, salad or cooking
leavening agents, baking soda
oil, olive, salad or cooking","directions":"Combine the chickpea flour with baking soda, salt, and olive oil, then add in the water a little a time while beating together.
It should resemble pancake batter.
Heat oil on the frying pan, then lightly wipe with a piece of parchment paper.
Spoon 1 tablespoon of the batter per pancake and grill over medium heat.
Flip them over after a few minutes to brown both sides.
Keep them warm in an oven, if they cool while grilling.
I served mine with oven-baked kabocha squash seasoned with garam masala and salt as a lunch dish.","url":"https://recipe.bluelayer.org/recipe/58759/chickpea-pancakes-egg-and-milk-free"},{"id":"58755","title":"Pistachio Orange Oatmeal Cookies","ingredients":"butter, salted
nuts, pistachio nuts, raw
oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
orange juice, raw
orange juice, raw
syrups, corn, light
salt, table","directions":"Preheat oven to 425 degrees F.
Melt the butter in a saucepan, set aside.
In a food processor, pulse the pistachios and raw oats into tiny pieces.
In a bowl, combine all ingredients: butter, sugar, oat/pistachio mix, flour, baking powder, orange juice, orange zest, corn syrup and salt, mixing until all ingredients are incorporated.
Using a measuring teaspoon, scoop a spoonful onto a baking sheet, being sure to space several inches apart.
Bake for 6-8 minutes (each oven varies, so keep an eye on them, they bake fast), or until the cookies begin to brown around the edges.
Let them cool on a baking sheet.
Serve with a glass of milk, ice cream or a nice cup of Greek coffee, the way I ate them.","url":"https://recipe.bluelayer.org/recipe/58755/pistachio-orange-oatmeal-cookies"},{"id":"58750","title":"Sopa Mexicana De Flor De Calabaza","ingredients":"pumpkin, raw
squash, summer, zucchini, includes skin, raw
butter, without salt
tomatoes, red, ripe, raw, year round average
cream, whipped, cream topping, pressurized","directions":"Put one of the 1/2 cup butter in a pan and add the maize grains, add the zuccini and the flowers, fry in the butter just until the vegetables make stock, add the epazote and salt.
A while in a sauce pan put the other 1/2 cup of butter, add the onion chopped (or better if made a pure too) let the butter apears on top, add the red tomatoes pure.
Cook until seasoning, adding salt and pepper and chicken cubes.
Be careful with the salt.
When the red sauce is ready add to the soup and add 3 cups of water, add the chiles cutted in pieces, if you use poblanos instead of jalapenos you will need to peel them before as usual.
Let cook until the vegetables are soft and just two minutes before serve add the cream, with cream the soup don't have to boil.","url":"https://recipe.bluelayer.org/recipe/58750/sopa-mexicana-de-flor-de-calabaza"},{"id":"58747","title":"Mock Graham Cracker Crust","ingredients":"cheese, parmesan, hard
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream the cheese and butter together with the sugar.
Work in the flour a tablespoon at a time until the dough has the grainy consistency of a graham cracker crust.
(May take a little more or a little less than 1 cup of flour.)
Roll up into a ball, wrap in plastic wrap, and put in refrigerator for 15 to 30 minutes to develop some body.
Put in pie plate and pat down to cover bottom and sides.
If your pie filling is pre-cooked, you will want to bake the crust.
Preheat the oven to 325 degrees F (165 degrees C).
Bake for 15 to 20 minutes, or until edges start to darken.","url":"https://recipe.bluelayer.org/recipe/58747/mock-graham-cracker-crust"},{"id":"58743","title":"Foamy White Steamed Rice and Bean Dumplings","ingredients":"beans, snap, green, raw
water, bottled, generic
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
leavening agents, baking soda
oil, olive, salad or cooking","directions":"Pick clean and wash the beans.
Put them in a bowl and add water to cover by at least 2 inches, and let them soak for 8 hours.
Drain and rinse the beans.
Add the beans and 1 1/3 cups water to the container of a food processor or blender and puree them.
The puree should be extremely smooth, light, and fluffy.
Transfer to a large bowl.
Line a sieve with a double layer of cheesecloth and put the cream of rice cereal in it.
Hold the sieve under cold running water right in the kitchen sink.
Rinse the cereal until no clinging starch is remaining and the water begins to run clear through the cheesecloth.
Squeeze the rice cereal thoroughly of all moisture and add it to the bean paste.
Beat the bean and rice mixture thoroughly.
Add salt if desired.
Cover the bowl with a kitchen towel or plastic wrap and place it in a warm place for 8 to 12 hours to ferment the batter.
When you are ready to make the dumplings, stir the baking soda gently into the batter, using a rubber spatula.
(Do not overblend as the batter must remain foamy and airy for the dumplings to come out light.)
Let the batter rest for 4 to 5 minutes.
While the batter is resting, cut pieces of cheesecloth into neat rounds or squares to fit the depressions of the idlee dumpling racks.
Each piece of cheesecloth lining can be used twice.
Therefore you will need half as many pieces for lining as the number of dumplings.
The cheesecloth pieces should be slightly larger than the depressions so that they overhang by about 1/3 inch.
Line the dumpling racks with the pieces of cheesecloth.
Brush them lightly with oil.
Bring water to a boil in the idlee steamer, a pressure cooker, or a 6- to 8-quart sauce pot in which the idlee racks fit.
Spoon about 1/4 to 1/3 cup batter into each lined depression of the rack.
Attach the racks and place in the steamer.
Steam the dumplings for 12 to 15 minutes or until a toothpick inserted into them comes out clean.
Remove the racks from the steamer apparatus and separate the dumpling racks.
Pick up each dumpling with the cloth and gently peel away the cheesecloth.
Place the steamed dumplings in another steamer or a covered dish to keep them warm.
Turn the cheesecloth pieces over and line the racks with the smooth reverse side up.
Brush lightly with oil.
Proceed with the remaining batter the same way.
To serve, place the dumplings (2 per person) in a rimmed soup plate or a shallow bowl about 5 inches in diameter.
Make an indentation in the center of the dumpling with your index finger or with the back of a wooden spoon.
Pour about 1 to 1 1/2 teaspoons sesame oil in the depression and over the dumplings.","url":"https://recipe.bluelayer.org/recipe/58743/foamy-white-steamed-rice-and-bean-dumplings"},{"id":"58741","title":"Chocolate-Covered Espresso Beans","ingredients":"candies, semisweet chocolate
beans, snap, green, raw","directions":"Place espresso beans about 1 inch apart on a piece of aluminum foil.
In a saucepan, melt chocolate over low heat, stirring constantly, until smooth.
Spoon about 1/2 teaspoon chocolate over each espresso bean.
Cool completely.
Store in an airtight container in a cool dry place.
If desired, wrap each candy in a foil wrapper.","url":"https://recipe.bluelayer.org/recipe/58741/chocolate-covered-espresso-beans"},{"id":"58735","title":"Assorted Pao De Queijo","ingredients":"puddings, tapioca, ready-to-eat
cheese, parmesan, hard
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
oil, olive, salad or cooking
spices, basil, dried
spices, curry powder
spices, pepper, black","directions":"Combine all of the ingredients marked with and heat up until just before boiling.
You should aim to take the pan off the heat just as the sides are starting to bubble.
Pour the mixture from the saucepan into a bowl containing the tapioca powder in one go.
Mix it together with a pastry scraper.
It's hot so be careful!
!
Add in the vegetable oil and mix.
The mixture should become smooth and a little glossy as in the photo.
From here on you should be able to knead the mixture easily by hand.
When the mixture is glossy, add the egg and grated cheese in that order and mix.
Roll the dough into a ball and cut into 4.
For the plain flavour, you won't need to mix anything in, so set that aside and split it into 4 pieces and roll each piece into a ball as is.
Go back to the remaining 3 quarters.
Mix in 1 topping into each quarter and split into 4 again.
When mixing in the curry powder your hands may get a bit dirty so leave this one until last.
Once you have rolled your 16 balls they should look like this.
From the top we have plain, black pepper, curry and basil flavours.
Bake in an oven preheated to 190C for about 20-22 minutes to finish.
These pao de queijo are particularly chewy and delicious when just out of the oven.
If you leave them for a day, just pop them in the microwave for a little bit to get the chewiness back.
I always use these ingredients (from left to right): grated cheese, curry powder, basil, and black pepper.","url":"https://recipe.bluelayer.org/recipe/58735/assorted-pao-de-queijo"},{"id":"58733","title":"Whole Wheat French Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in water, I add a pinch of sugar, and let rest about 5 minutes or until it begins to foam.
Stir in salt, oil and half of flour.
Gradually add remaining flour, mixing well.
Knead 8-10 minutes or until smooth and elastic.
Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double.
Punch down and divide into 1-4 pieces, depending on the size loaves desired.
Roll into an oblong shape and then roll up, starting on long side; pinch to seal, forming long thin loaves.
Place on greased cookie sheet.
Slash top of dough with knife 3-5 times diagonally down each loaf.
Brush with water and let raise till double again (about 1 hour).
Bake at 375F for 30 minutes.
Use within one day or double wrap and freeze.","url":"https://recipe.bluelayer.org/recipe/58733/whole-wheat-french-bread"},{"id":"58728","title":"Mothers Sesame Cheese Strips (Straws)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
oil, sesame, salad or cooking
water, bottled, generic
seeds, sesame seeds, whole, dried
cheese, cheddar","directions":"Preheat oven to 375 degrees F. Lightly oil/spray cookie sheets.
Blend together flour, cheese, salt, and oils in a medium-size bowl until crumbly.
Add ice water gradually to form a soft dough.
Roll the dough between 2 sheets of wax paper to form an approximate 15x12-inch rectangle.
Remove top pieces of paper.
Place greased, lightly floured cookie sheet over dough.
Invert and remove second piece of paper.
Sprinkle sesame seeds over dough.
Roll lightly with a rolling pin to press the seeds into the dough.
Cut into 1x1-inch strips and transfer to pan-sprayed cookie sheets (larger pieces may also be made, but make sure to check their cooking times so that they are baked to your preferred texture).
Bake the strips at 375 degrees F for 15 minutes.
Remove from oven and sheet and allow to cool on wire rack.
You can add a bit of cayenne pepper powder to the dough if you like them a little spicy like traditional Southern Cheese Straws, too.","url":"https://recipe.bluelayer.org/recipe/58728/mothers-sesame-cheese-strips-straws"},{"id":"58725","title":"Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
syrups, corn, light
sugars, brown
salt, table
leavening agents, baking soda
vanilla extract","directions":"Pop popcorn using your preferred method (I always, and only, use the stove-top method).
Place the popped popcorn in two large bowls.
Make sure there is enough room in your bowls for tossing the popcorn.
Preheat the oven to 250 degrees F. Meanwhile, to make the caramel, melt the butter in a 2-quart saucepan set over medium heat.
Once the butter is melted, mix in the corn syrup, brown sugar and salt.
Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.
Once the mixture reaches a boil, let the mixture continue to boil for 5 more minutes without stirring.
Remove the mixture from the heat, stir in the baking soda and vanilla extract.
The mixture will bubble up and become frothy.
Pour the caramel sauce over the popcorn in the bowl(s) and toss to coat thoroughly.
Spread the popcorn evenly onto two large baking sheets lined with parchment paper.
If there are any caramel clumps left, they will redistribute during baking.
Bake for 40-50 minutes, removing from the oven to toss/stir every 10 minutes.
After 40 minutes, test a cooled piece of popcorn.
If it is not completely crispy (i.e.
still slightly mushy when you bite it), bake for 10 minutes more.
Remove the baking sheets to a wire rack and allow popcorn to cool completely before breaking apart for serving or packaging.","url":"https://recipe.bluelayer.org/recipe/58725/caramel-corn"},{"id":"58724","title":"Orange-Pineapple Slush","ingredients":"orange juice, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
honey","directions":"Combine all ingredients, stirring well to blend.
Pour mixture into a freezer tray or an 8-inch square baking pan, and freeze until almost firm.
Remove frozen mixture from freezer.
Break mixture into large pieces, and place in container of an electric blender.
Cover and process several seconds or until slushy.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/58724/orange-pineapple-slush"},{"id":"58710","title":"Roast Pork Shoulder","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Place picnic shoulder on rack in shallow roasting pan.
If meat thermometer is used, insert it in center of roast so tip does not touch bone or fat.
Roast, uncovered, at 325F (160C) (slow oven) until done, about 2 1/2 hours.
To test for doneness, make a small cut next to bone into thicker part of meat.
Juices will be clear when meat is done.
Remove fat from drippings.
Separate meat from rind, fat, and bone.
Using the smaller pieces of pork, dice and save 1 cup of meat for Pork and Cabbage Soup.
Slice remaining meat.
Save half for sandwiches and half for Roast Pork with Gravy.","url":"https://recipe.bluelayer.org/recipe/58710/roast-pork-shoulder"},{"id":"58697","title":"Chunky Jerusalem Artichoke and Potato Mash","ingredients":"artichokes, (globe or french), raw
potatoes, raw, skin
salt, table
butter, without salt","directions":"Combine Jerusalem artichokes and potatoes in large pot.
Pour enough cold water over to cover; add 1 tablespoon coarse salt.
Bring to boil; reduce heat and boil gently until all vegetables are tender when pierced with knife, about 18 minutes.
Drain, reserving cooking liquid.
Return vegetables to pot.
Mash vegetables, adding reserved cooking liquid by 1/2 cupfuls to moisten until chunky mixture forms.
Stir in butter.
Season to taste with salt and pepper.
Transfer to bowl and serve.
DO AHEAD: Can be made 2 hours ahead.
Transfer mash to large heatproof bowl.
Let stand at room temperature.
Rewarm in same bowl set over simmering water, stirring occasionally, before serving.","url":"https://recipe.bluelayer.org/recipe/58697/chunky-jerusalem-artichoke-and-potato-mash"},{"id":"58671","title":"Square Bread Loaf (Bread Maker Dough)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put the ingredients in a bread maker, and start the \"dough\" course.
After 5 minutes of kneading, add the olive oil.
When the dough is made...
...divide into 3 portions, and roll each into balls.
Place the balls seam side down, cover with a tightly wrung out kitchen towel, and rest the dough for 15 minutes.
Carefully press the air out while rolling out the dough with a rolling pin.
If the dough is sticky, gently scrape it off the work surface with a dough scraper.
Fold both sides of flaps so that they overlap.
Gently press down the dough with your hands to flatten it a little bit.
Roll it up from the bottom.
Close the seam completely, and place it seam side down.
Form all 3 portions of dough in the same way.
Grease the bread pan, and put the dough in.
Let the dough rise at 35 ~ 40C until the pieces double in size .
I let them rise until the dough rose to 1cm to 1.5cm above the rim of the pan this time.
Preheat the oven to 230C.
Turn down the oven temperature from 230C to 200C, and bake the loaf in the oven for 10 minutes, then lower the temperature for 180C and bake for an additional 15 minutes.
If the dough is not cooking evenly, turn the pan.
When the bread is baked, drop the bread pan from a height of 30 cm onto a work surface to 'shock' it.
Immediately remove the bread from the pan to cool.
If your oven has a thermometer inside, it's useful.
Gas oven and electronic oven cook differently, so it's good to have a thermometer.
It's delicious to make sandwiches with this bread.","url":"https://recipe.bluelayer.org/recipe/58671/square-bread-loaf-bread-maker-dough"},{"id":"58670","title":"Kfc Coleslaw Copycat Coleslaw","ingredients":"cabbage, raw
carrots, raw
sugars, granulated
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
salad dressing, mayonnaise, regular
milk, buttermilk, fluid, cultured, lowfat
vinegar, distilled
lemon juice, raw","directions":"Cut cabbage and carrots into small pieces about the size of rice kernels (the food processor is great for this!
).
In a salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice.
Beat until smooth.
Add the cabbage and carrots.
Mix well.
Cover and refrigerate.","url":"https://recipe.bluelayer.org/recipe/58670/kfc-coleslaw-copycat-coleslaw"},{"id":"58667","title":"Condensed Milk Sweet Bread (Using a Bread Maker)","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
salt, table
milk, canned, condensed, sweetened
water, bottled, generic
wheat flours, bread, unenriched","directions":"Add all the ingredients to your bread maker, set for the dough kneading course and turn it on!
Once finished, take it out and divide into 18 pieces.
The dough will be loose, so if you coat with flour while you work it'll make things a little easier.
Let sit for 10 minutes.
Cover with a damp cloth to keep them from drying out.
Press down from above to remove the air, then restore the round shape.
If the dough is still sticky at this point, coat with flour again.
Allow to rise at 40 C for 40 minutes.
Bake in the preheated oven at 180C for 10 to 15 minutes.
Once finished, place on a rack to cool, and they're complete.","url":"https://recipe.bluelayer.org/recipe/58667/condensed-milk-sweet-bread-using-a-bread-maker"},{"id":"58664","title":"Pumpkin Spice Oatmeal Cookies (Egg-Free, Milk-Free, Gluten-Free,","ingredients":"pumpkin, raw
sugars, brown
syrup, maple, canadian
pumpkin, raw
oats","directions":"Preheat oven to 350F.
In a medium bowl, combine pumpkin pie filling, brown sugar, maple syrup and pumpkin pie spice.
Then stir in oats until thoroughly combined.
Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls.
Gently flatten cookie mounds to 1/2 inch thickness.
Bake for 14-16 minutes or until cookie bottoms are light brown, and tops are no longer shiny.","url":"https://recipe.bluelayer.org/recipe/58664/pumpkin-spice-oatmeal-cookies-egg-free-milk-free-gluten-free"},{"id":"58662","title":"The Best Apple Pie You Will Ever Eat!","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
water, bottled, generic
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Lightly grease a 9 inch pie plate.
Sift the flours into a bowl and rub in the butter, using your fingertips, until mixture resembles fine breadcrumbs.
Stir in the sugar, then make a well in the center.
Add almost all the water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads.
Add more water if the dough is too dry.
Gather together and lift out onto a lightly floured surface.
Press into a ball and divide into two, making one half a little bigger.
Cover with plastic wrap and refrigerate for 20 minutes.
Preheat oven to 375 degrees F.
Meanwhile, cut and peel apples.
In a large bowl stir together the 3/4 cup sugar, the flour, cinnamon, and nutmeg.
Add apple slices and gently toss until coated.
Roll out the larger piece of pastry between two sheets of baking paper to line the base ans side of the pie plate.
Line the pie plat with the pastry.
Use a small sharp knife to trip excess pastry.
Transfer apple mixture to the pastry-lined pie plate.
Roll out the other pastry between the baking paper until large enough to cover the pie.
Note: If doing a lattice pattern, weave on top of pie.
Place on filling and seal.
Cup slits and crimp edge as desired.
If desired, sprinkle sugar on top of pie.
To prevent over-browning, cover edge of pie with foil.
Bake in 375 degrees F for 40 minutes.
Remove foil.
Bake in 20 minutes more until fruit is tender and filling is bubbly.
Note: If you used a lattice pattern, bake 30 minutes instead of 20 minutes.
After the 30 minutes, cover whole pie with foil and bake an additional 10 minutes or until fruit is tender and filling is bubbly.
Cool on wire rack.
If desired, serve with Vanilla Ice Cream.","url":"https://recipe.bluelayer.org/recipe/58662/the-best-apple-pie-you-will-ever-eat"},{"id":"58641","title":"Teriyaki Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soy sauce made from soy (tamari)
sugars, granulated
vinegar, red wine
oil, sesame, salad or cooking
spices, garlic powder
spices, ginger, ground
cornstarch","directions":"Cut chicken into bite sized pieces.
Arrange in greased baking dish.
Bake 15 minutes at 350.
Pour off liquid.
In saucepan, combine soy sauce, sugar, vinegar, oil, garlic, ginger and cornstarch.
Cook and stir until thick and glossy.
Pour over chicken in baking dish.
Bake uncovered for 20 minutes at 350.
Remove from oven and allow to cool.
Place in freezer bag.
Label and freeze.
To serve: thaw and heat.
Serve with rice and egg rolls.","url":"https://recipe.bluelayer.org/recipe/58641/teriyaki-chicken"},{"id":"58635","title":"Pumpkin Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
salt, table
pumpkin, raw
pumpkin, raw
vanilla extract
sugars, powdered
syrup, maple, canadian
pumpkin, raw","directions":"Preheat the oven to 425 degrees F and line a baking sheet with a silicone mat or parchment paper.
In a large mixing bowl, whisk the flour, brown sugar, baking powder, pumpkin pie spice and salt together to aerate them.
Gently stir in the pumpkin puree, coffee creamer and vanilla until a soft dough starts to form.
Turn out the dough on to a clean, floured surface.
Knead the dough for 4 to 5 turns to bring it together into a uniform ball.
Gently flatten the ball and pat it out into thin circle.
Use a knife to cut the circle into 8 equal wedges.
Do this by quartering the circle and then cutting each quarter in half.
Transfer the wedges to the lined baking sheet and bake the scones for 14-15 minutes.
While the scones bake, prepare the simple glaze.
Simply combine the powdered sugar, maple syrup and pumpkin pie spice in a shallow bowl and stir it all together until it becomes a smooth glaze.
When the scones are done, take them out and let them cool on the sheet for a minute.
Take each slightly cooled scone and dip the tops of them in the glaze to coat them.
Transfer them to a rack to finish cooling.
Make sure there is a sheet of aluminum foil underneath to catch the drippings.
It makes clean up so much easier.
Serve with some great tea or coffee for an amazing breakfast treat or afternoon snack!","url":"https://recipe.bluelayer.org/recipe/58635/pumpkin-scones"},{"id":"58621","title":"Meat Loaf Pizza Recipe","ingredients":"beef, grass-fed, ground, raw
spices, garlic powder
tomato sauce, canned, no salt added
spices, oregano, dried
salt, table
spices, pepper, black
cheese, mozzarella, low sodium","directions":"Season meat with salt and garlic.
Pat gently into a 10-inch pie plate, including rim.
Bake at 425 degrees for 15 min.
Then drain.
Spread on sauce, cheese and oregano.
Bake 10 min more.
NOTE: If you want, add in green pepper, mushrooms, onion flakes before baking.","url":"https://recipe.bluelayer.org/recipe/58621/meat-loaf-pizza-recipe"},{"id":"58616","title":"Birthday Caramel Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
sugars, granulated
leeks, (bulb and lower leaf-portion), raw
parsley, fresh
spices, pepper, black
spices, garlic powder
lemon juice, raw","directions":"Clean the chicken and cut into 6 serving pieces.
Pat chicken dry and place into a long glass baking dish.
Set aside.
Using a cast-iron fry pan melt butter on medium and quickly stir in the sugar stirring constantly until melted and caramel color.
Lower heat and add the onions or leeks.
Stir to coat onions then pour directly over the chicken.
Add the parsley,lemon pepper, garlic salt and lemon juice.
Bake at 350 for 60 minutes.","url":"https://recipe.bluelayer.org/recipe/58616/birthday-caramel-chicken"},{"id":"58604","title":"Banana Apple Pie Recipe","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Ice (shake) // rocks or possibly blended // frzn","url":"https://recipe.bluelayer.org/recipe/58604/banana-apple-pie-recipe"},{"id":"58584","title":"No Bake Cocoa Oatmeal Pie Crust","ingredients":"cocoa, dry powder, unsweetened
nuts, hazelnuts or filberts
oats
honey
salt, table","directions":"In food processor, combine cocoa powder, hazelnut flour, and oats.
Pulse until well combined and almost smooth.
Add honey and salt and pulse until combined.
Press evenly into bottom on springform pan or 12 ramekins.
Cover and refrigerate 1 hour before using.","url":"https://recipe.bluelayer.org/recipe/58584/no-bake-cocoa-oatmeal-pie-crust"},{"id":"58569","title":"\"Navajo-Style\" Peach Crisp (Vegan Friendly)","ingredients":"peaches, yellow, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
lemon juice, raw
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
butter, without salt
nuts, pine nuts, dried","directions":"Preheat oven to 375?.
Butter or oil an 11x17-inch baking dish.
Filling: In a medium bowl, combine peaches, sugar(s), flour, and lemon juice.
Spread fruit mixture evenly in baking dish; set aside.
Topping: In a medium bowl, mix together flour, cornmeal, sugar, and salt.
Use a pastry blender to work the butter pieces into the dry ingredients so the mixture looks like coarse crumbs.
Cover fruit evenly with topping.
Set the baking dish on a baking sheet to catch any juices that spill over.
Bake until fruit is bubbling, the peaches are fork tender and topping is golden in color, about 45 minutes.
*Add* the pine nuts to the top of the crisp the final 5-10 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/58569/navajo-style-peach-crisp-vegan-friendly"},{"id":"58567","title":"A Wheat Krispies Treat","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
candies, marshmallows
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Measure out cereal; set aside.
Line a 9x9 baking dish with wax paper or with greased plastic wrap.
Prepare a second sheet for the top.
Grease a wooden spoon.
In a LARGE* microwavable bowl, melt butter - about 30 seconds.
Turn the bowl in order to coat sides with melted butter.
Add milk and vanilla; return to the microwave.
Heat until marshmallows are huge and puffed-up (watch that they don't overflow) - about 2 or 3 minutes.
With your greased spoon, stir until marshmallows are well mixed with butter, milk, and vanilla - there should be no lumps (it looks like marshmallow cream).
Incorporate puffed wheat, making sure to coat all the cereal.
Pour into prepared pan; cover with second piece of wax paper.
Press FIRMLY into pan.
Refrigerate at least 30 minutes.
With the help of the paper, lift out and place on a cutting board or counter top; remove top layer of paper.
Using a sharp, wet knife, cut into squares.
If knife starts sticking, just re-wet it.
Serve, making sure to remove any paper from the bottom.
Keep refrigerated.
* If you don't have a large enough microwavable bowl, you can put the puffed wheat into a regular bowl and pour the melted marshmallow over top.
You will need a bowl containing at least 2 quarts to prevent marshmallows from spilling over.","url":"https://recipe.bluelayer.org/recipe/58567/a-wheat-krispies-treat"},{"id":"58566","title":"Homemade Beer Nuts","ingredients":"water, bottled, generic
sugars, granulated
oil, corn, peanut, and olive
salt, table","directions":"Preheat oven to 300 degrees F.
In a medium saucepan over medium to medium-high heat, stir together water, sugar and peanuts.
Bring to a boil.
Boil, stirring regularly, until water is absorbed.
It will turn from a syrupy consistency to a grainy sugar consistency.
Remove from heat.
Spread peanuts out onto a rimmed 11 x 17 pan, breaking up any large pieces of peanuts that have clumped together.
Sprinkle with sea salt.
Bake for 20 to 25 minutes for a lighter coating and crunch, or 30 minutes for a deeper darker coating, stirring after the first 15 minutes.
Remove from oven.
Let peanuts cool on then pan.
Store in an airtight container once completely cooled.
Slightly adapted from Moms recipe box.","url":"https://recipe.bluelayer.org/recipe/58566/homemade-beer-nuts"},{"id":"58556","title":"The Best Black Raspberry Pie Ever!","ingredients":"raspberries, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground","directions":"Wash berries and set aside to dry.
Then take 1 cup of flour, one cup of sugar and cinnamon and mix together with the berries.
Roll out pie crust and pour mixture into the crust.
Roll out the second crust and put on top the pie.
Cut the top crust to allow for expansion.
Bake 50-60 minutes on 375 F.
It is the best served warm with homemade ice cream, but is still wonderful served cold with whipped cream.","url":"https://recipe.bluelayer.org/recipe/58556/the-best-black-raspberry-pie-ever"},{"id":"58544","title":"BLT Dip","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
grapes, red or green (european type, such as thompson seedless), raw
lettuce, cos or romaine, raw
bacon, meatless
spices, garlic powder
fresh red onions,
parsley, fresh","directions":"MIx together Mayonnaise, Sour Cream, Roasted Garlic, Red Onion, parsley, and season to taste with Salt & Pepper.
Spread out on a large serving platter, about 1/2 - 3/4 inch thick.
Sprinkle tomatoes, lettuce, and bacon on top.
I like to serve with plain salted bagel chips and a pizza crust, sliced into bite sized pieces.","url":"https://recipe.bluelayer.org/recipe/58544/blt-dip"},{"id":"58531","title":"Conversation Heart Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
salt, table
spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
salt, table","directions":"Line an 8-inch square pan with aluminum foil.
Set aside.
In a medium-size, microwave-safe bowl, combine the dark chocolate layer ingredients.
Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval.
When the mixture's smooth, use a spatula to spread it evenly into the prepared pan.
In another medium-size microwave-safe bowl, combine the white chocolate layer ingredients.
Repeat the melting process as described in step 2, but stir at 20-second intervals, as white chocolate tends to scorch easily.
Spread the white chocolate evenly over the dark chocolate layer.
While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square.
Chill the fudge uncovered in the refrigerator for at least 2 hours or until firm.
Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board.
Use a large knife (a parent's job) to cut apart the squares, then peel off the foil from the bottom.
Place each fudge square into a foil bonbon cup or mini muffin cup.
Center the cup on a cellophane square and wrap it using 1-inch pieces of pipe cleaner to secure the ends.
Makes 64 bite-size pieces.
Store at room temperature or in the refrigerator for added firmness.","url":"https://recipe.bluelayer.org/recipe/58531/conversation-heart-fudge"},{"id":"58524","title":"Baked Chicken (Quartered) Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, pepper, black
salt, table","directions":"PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
WASH CHICKEN THOROUGHLY UNDER Cool RUNNING WATER.
DRAIN WELL.
REMOVE EXCESS FAT.
PLACE CHICKEN ON PANS SKIN SIDE UP WITHOUT CROWDING; SPRINKLE WITH Mix Or possibly SALT AND PEPPER.
BAKE 1 1/2 Hrs Or possibly Till DONE (180 F.).
NOTE:
IN STEP 1, 65 LB CHICKEN, QUARTERED, Or possibly 65 LB CHICKEN, BROILER- FRYER, 9 PIECE CUT UP (2 Pcs EACH PORTION) MAY BE USED.
OTHER SIZES AND TYPES OF PANS MAY BE USED.
SEE RECIPE NO.
A-25.
If you like, RACKS MAY BE USED IN PANS.
IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350F., 45 Min Or possibly Till DONE ON HIGH FAN, CLOSED VENT.
SERVING SIZE: 1/4 CHICKE","url":"https://recipe.bluelayer.org/recipe/58524/baked-chicken-quartered-recipe"},{"id":"58520","title":"Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
corn, sweet, white, raw
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
oil, corn, peanut, and olive","directions":"Put chicken pieces in a baking or marinating dish so that chicken will fit in one layer.
Sprinkle chicken with pepper, turning so that chicken is coated on both sides.
Pack salt around chicken pieces.
Let stand at room temperature for 2-1/2 hours.
Rinse chicken in cold water and dry.
Clean baking dish and add chicken.
Pour milk over chicken.
Chill 2 hours.
Drain chicken.
Combine flour and cornmeal in pie pan or bowl.
Coat chicken with flour/cornmeal and arrange chicken in a single layer.
Refrigerate chicken for 4 hours (or longer).
Heat 1/2 to 3/4-inch oil in cast-iron skillet to 375F.
Add chicken pieces, drumsticks first.
Fry drumsticks 4 minutes each side before adding remainder of chicken.
Continue frying for 15-20 minutes or until chicken is golden brown.
Drain chicken on paper towels.","url":"https://recipe.bluelayer.org/recipe/58520/fried-chicken"},{"id":"58519","title":"Beef Jerky","ingredients":"beef, grass-fed, ground, raw
soy sauce made from soy (tamari)
spices, pepper, black
sugars, brown
spices, pepper, black","directions":"In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste.
Adjust the amounts to your taste.
Mix well and add the steak slices.
Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours.
If doing in the oven, place one oven rack on the highest rack setting and one rack on the lowest setting.
Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings.
(If doing in your dehydrater, follow your manufactures instructions).
Preheat oven to 160F degrees.
Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice.
Bake at 160 degrees F (with the oven door propped open to allow moisture to escape).
Bake for 6 to 8 hours depending on thickness of slices.
Jerky should bend, and not snap.","url":"https://recipe.bluelayer.org/recipe/58519/beef-jerky"},{"id":"58509","title":"Sweet Potato Crumble","ingredients":"butter, without salt
sugars, granulated
nuts, almonds
wheat flour, white, cake, enriched
sweet potato, raw, unprepared
butter, without salt
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
alcoholic beverage, distilled, rum, 80 proof","directions":"Make the crumble topping: Cut the butter into small pieces.
Put all the crumble ingredients in a bowl.
With your hands, combine the butter and sugar until it resembles panko.
Work quickly to prevent the butter from melting.
Your crumble topping should look like this.
Leave it to chill in the refrigerator.
For the cake batter, boil the sweet potatoes and mash lightly.
Put all the ingredients apart from the rum into a pot and turn on the heat.
Knead well.
When the liquid has evaporated, remove from heat and add the rum.
Strain the sweet potato (optional if you prefer texture).
Form into 7 or 8 balls.
Place in aluminium or paper cups.
Like in the picture, you should have a slightly tall lump of dough in the center of the cup.
I put the cups into ramekins to prevent the topping from falling off, but this is optional.
Top with the crumble mix (this time, I had 7 pieces, so that meant 8 g per piece).
Bake at 180C for about 20-25 minutes (it's okay if the topping browns).
Dust with powdered sugar to finish.","url":"https://recipe.bluelayer.org/recipe/58509/sweet-potato-crumble"},{"id":"58495","title":"Macadamia Brittle","ingredients":"nuts, macadamia nuts, raw
sugars, granulated
honey
butter, without salt","directions":"Preheat the oven to 350.
Spread the nuts on a 13-by-10-inch rimmed baking sheet and bake for 5 minutes, or until lightly toasted.
Transfer the nuts to a plate; let cool and coarsely chop.
Wipe off the baking sheet and oil it lightly.
In a medium saucepan, combine the sugar, honey and butter, and boil over moderately high heat until a candy thermometer inserted in the syrup registers 290, about 7 minutes.
Stir in the chopped nuts and scrape the mixture onto the prepared baking sheet; spread in an even layer.
Let cool completely, then break into large pieces.","url":"https://recipe.bluelayer.org/recipe/58495/macadamia-brittle"},{"id":"58487","title":"Crustless Apple Pie","ingredients":"butter, without salt
apples, raw, with skin
spices, cinnamon, ground
spices, cloves, ground","directions":"Use 1 teaspoon of the butter to grease a round, 2-quart casserole dish that has a lid.
Pile in the chopped apples.
Sprinkle with the cinnamon and cloves.
Dot surface with the remaining butter.
Cover and bake at 350F for 45 to 60 minutes or until apples are tender.
This is easy to expand to fill as large a covered casserole as your family or group requires.","url":"https://recipe.bluelayer.org/recipe/58487/crustless-apple-pie"},{"id":"58486","title":"Almond Toffee","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds","directions":"Using a heavy cooking pot, add the sugar and water, and without stirring, bring the mixture to a temperature of 230*.
On an electric stove the burner is kept on high the entire time.
(When I make it on a gas stove I also keep the burner on high flame.
).
When the temperature reaches 230* add the butter, 1 stick at a time, stirring constantly in a figure 8 until each is melted.
Add 2 cups of whole raw almonds and continue cooking until the mixture is a caramel color.
Pour onto a buttered cookie sheet (NO NOT scrape the pot!)
and immediately set on packed snow, or float in ice water to cool.
(If there was no snow, Susan added water and lots of ice to the bathtub.
).
Melt the 2 chocolate bars in a microwave.
Grind the 1 1/3 cup raw almonds fine or put them in a blender.
After the candy has cooled, spread with the chocolate, and dust heavily with the ground almonds.
Turn over and repeat on the other side.
Let stand for a few hours to 'set'.
Break into pieces and ENJOY!
I have no idea how many servings this would be called -- .","url":"https://recipe.bluelayer.org/recipe/58486/almond-toffee"},{"id":"58481","title":"Char's Seasoned Pretzels","ingredients":"pretzels, soft, unsalted
spices, garlic powder
dill weed, fresh
spices, pepper, black
oil, olive, salad or cooking
salad dressing, ranch dressing, regular","directions":"Break pretzels into bite size pieces & spread evenly on a cookie sheet.
Mix all of the other ingredients together & pour over pretzels.
Bake at 350 degrees for 10 minutes.
Remove from oven & stir well to make sure the pretzels are evenly coated.
Bake for an additional 10 minutes (check sooner if oven runs hot).
Remove & serve.","url":"https://recipe.bluelayer.org/recipe/58481/chars-seasoned-pretzels"},{"id":"58476","title":"Raw Food - Carrot Cake","ingredients":"carrots, raw
nuts, walnuts, english
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
syrup, maple, canadian
vanilla extract
spices, cinnamon, ground
water, bottled, generic
nuts, cashew nuts, raw
lemon juice, raw
syrup, maple, canadian
vanilla extract
water, bottled, generic","directions":"Place carrots in food processor by themselves.
Process them very briefly - just to reduce them to littler chunks - about the size of pieces of popped popcorn.
Leave carrots in food processor.
Now add all cake ingredients into food processor.
Process briefly and slowly, stopping to monitor the process.
You want to get the texture seen in the above pictures - you want to be able to see small chunks of carrots, walnuts, etc.
Do not over-process!
Press cake down into a cake pan or square baking dish.
Alternatively, you can shape the raw carrot cake mixture into a \"cake\" shape on a plate using your hands.
Place all icing ingredients into a high-speed blender and blend until smooth.
Ice cake.
Refrigerate this raw carrot cake recipe for at least two hours.
The cake and the icing will both harden up a bit in the fridge.","url":"https://recipe.bluelayer.org/recipe/58476/raw-food-carrot-cake"},{"id":"58460","title":"Nutty Pie Crust","ingredients":"butter, without salt
nuts, almonds
sugars, granulated
salt, table","directions":"Preheat the oven to 325.
Butter one 8-inch pie pan or a springform pan.
Place the 4 tablespoons of butter in a microwaveable bowl and melt it in the microwave.
Combine the almond meal, splenda, and salt in a small bowl and mix well.
Add the melted butter and stir.
Press the crust firmly into the pan of your choice.
You can create a smooth crust by pressing a second pie pan firmly inside the pan holding the crust mixture.
Prebake for about 15-20 minutes or until light golden.
Adjust the gram counts per serving if you cut other then 8 slices.","url":"https://recipe.bluelayer.org/recipe/58460/nutty-pie-crust"},{"id":"58442","title":"Best-Ever Slimmed-Down Roast Turkey","ingredients":"ground turkey, raw
butter, without salt
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Remove turkey from refrigerator several hours before cooking.
Position a rack in the lowest position of the oven and preheat to 325 degrees F.
Reserve the turkey neck and giblets to use in gravy or stock.
Pull out the pads of yellow fat at both sides of the tail and discard.
(These are sometimes already removed by the processor, so don't worry if they aren't present.)
If desired, rinse the turkey inside and out with cold water.
Pat the turkey skin dry.
Turn the turkey on its breast.
Loosely fill the neck cavity with stuffing.
Using a thin wooden or metal skewer, pin the turkey's neck skin to the back.
Fold the turkey's wings akimbo behind the back (the tips will rest behind the turkey's \"shoulders\") or tie to the body with kitchen string.
Loosely fill the large body cavity with stuffing and cover the stuffing with a small piece of aluminum foil.
Place any remaining stuffing in a lightly buttered casserole, cover and refrigerate to bake as a side dish.
Place the drumsticks in the hock lock or tie together with kitchen string.
Brush the turkey all over with the butter.
Mix together the salt and pepper and season the turkey all over.
Tightly cover the breast area (but not the wings) with foil.
Place the turkey, breast side up, on a rack in the roasting pan.
Pour 2 cups of turkey stock into the bottom of the pan.
Roast the turkey, basting all over every 45 minutes with the juices on the bottom of the pan (lift up the foil to reach the breast area), until a meat thermometer inserted in the meaty part of the thigh (but not touching a bone) reads 180 degrees F and the stuffing is at least 165 degrees F, about 4 1/4 hours.
(See estimated roasting times below.)
Whenever the drippings evaporate, add broth to moisten them, one cup at a time, as needed.
During the last hour of the roasting time, remove the foil and baste at least once to allow the skin to brown.
Transfer the turkey to a large serving platter and let it stand at least 40 minutes before carving (it will not cool off; this allows the hot juices to retract back into the turkey meat), which gives you plenty of time for making the gravy and for finishing any other last-minute dishes.
Roast until an instant-read thermometer inserted in the thickest part of the thigh reads 180 to 185 degrees F.","url":"https://recipe.bluelayer.org/recipe/58442/best-ever-slimmed-down-roast-turkey"},{"id":"58434","title":"Apricot Glazed Chicken and Couscous","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
apricots, dried, sulfured, uncooked
vinegar, balsamic
soup, chicken broth or bouillon, dry
apricots, dried, sulfured, uncooked
couscous, dry","directions":"(To finely chop the apricots, spray kitchen shears with non stick spray, and snip them into small pieces.)
Sprinkle the chicken with salt and pepper.
Heat oil in a medium skillet over medium high heat, add chicken and cook for about 4 minutes or until just done.
Don't overcook, you don't want chewy chicken.
Combine preserves and vinegar in a bowl, then add the cooked chicken.
Add the broth to the pan, scraping up the good stuff on the bottom, add the apricots.
Bring to a boil.
Reduce heat and cover, simmer 2 minutes.
Stir in couscous, top with chicken mixture.
Remove from heat and let stand 5 minutes.
Fluff couscous with a fork, and serve.","url":"https://recipe.bluelayer.org/recipe/58434/apricot-glazed-chicken-and-couscous"},{"id":"58426","title":"Smooth Peanut Butter Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
butter, without salt
vanilla extract","directions":"Combine sugar and milk in pan and boil until softball stage.
Remove from heat and set pan in a basin of cool water, stirring in remaining ingredients.
Spread in a buttered 9x11 pan.
cut into 60 pieces.","url":"https://recipe.bluelayer.org/recipe/58426/smooth-peanut-butter-fudge"},{"id":"58403","title":"Mom's Best Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
salt, table
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda","directions":"Grease a large cookie sheet.
Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water.
Stir until sugar is dissolved.
Stir in peanuts.
Set candy thermometer in place, and continue cooking.
Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet.
With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool.
Snap candy into pieces.","url":"https://recipe.bluelayer.org/recipe/58403/moms-best-peanut-brittle"},{"id":"58401","title":"Healthier Monkey Bread I","ingredients":"sugars, granulated
spices, cinnamon, ground
house of pasta, pizza dough,
nuts, walnuts, english
raisins, seeded
butter, without salt
sugars, brown","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a 10-inch tube pan.
Mix white sugar and cinnamon in a plastic bag.
Cut pizza dough into 1 1/2-inch pieces.
Shake 6 to 8 pieces of dough in the sugar-cinnamon mix.
Arrange pieces in bottom of prepared pan.
Continue until all dough pieces are coated and placed in pan.
Arrange nuts and raisins in and among dough pieces.
Melt butter and brown sugar in a small saucepan over medium heat.
Boil for 1 minute.
Pour over dough; let rise for 30 minutes.
Bake in preheated oven until bread is golden brown, about 35 minutes.
Let bread cool in pan for 10 minutes, then turn out onto a plate.
Pull apart pieces of bread to eat.","url":"https://recipe.bluelayer.org/recipe/58401/healthier-monkey-bread-i"},{"id":"58398","title":"Pecan Butter Crunch (Heath Bar)","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300F.
Line large pan (such as 15x10x1-1/2-inch jelly roll pan) with aluminum Foil.
Set aside.
Divide pecans between two small baking pans (such as 9-inch cake pans), evenly spreading 1-1/2 cups in each.
Bake until golden (about 15 minutes).
Turn off oven, but leave pans inside to keep nuts warm.
Put butter in heavy 2-quart saucepan.
Cook over low heat until melted.
Stir in sugar, water, and corn syrup.
Increase flame to medium-high.
Cook, stirring constantly with wooden spoon, until sugar has dissolved and mixture comes to a boil (4-5 minutes).
Insert candy thermometer.
Continue boiling at moderate, steadyrate, stirring almost constantly, until thermometer reaches 300F.
(hard crack stage).
(Total cooking time will be approximately 20 minutes.)
Immediately turn off flame under pot.
Quickly stir in salt and 1-1/2 cups (contents of one pan) pecans.
Pour into foil-lined pan, usingwooden spoon to spread mixture to edges.
In top of double boiler (over simmering water), melt chocolate.
Turn off flame.
Quickly spread one-half of the melted chocolate over the cooled toffee.
Evenly sprinkle with one-half of the remaining pecans.
Pat down with spatula.
Cover pan with waxed paper.
Top with inverted cookie sheet.
Carefully invert.
Peel off foil.
Spread toffee with remaining melted chocolate.
Sprinkle with remaining nuts.
Pat down with spatula.
Refrigerate until firm.
Break into bite-sized pieces.
Store in airtight container.
(It will remain fresh for at least two months.)","url":"https://recipe.bluelayer.org/recipe/58398/pecan-butter-crunch-heath-bar"},{"id":"58386","title":"Maple Cornucopias (\"curls\")","ingredients":"syrup, maple, canadian
oil, canola
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 350 degrees.
Spray a cookie sheet with non-stick oil.
(I prefer to line a cookie sheet with parchment paper then oil the paper.
).
In a saucepan, boil the maple syrup and oil together for 30 seconds.
Be cautious to avoid burning yourself!
Remove the mixture from the heat and stir in the flour and salt until well blended.
Oil a measuring utensil and drop the dough by the tablespoon onto the prepared cookie sheet.
**IMPORTANT**: Leave 3 inches between each cookie.
Bake for 9-12 minutes, until the cookie is the color of maple syrup.
Remove from oven and let cool 1 minute.
Carefully remove cookies one at a time.
Using a 3/4\" to 1\" inch piece of dowel, or a broom handle; place the cookie around the dowel (after the 1 minute cooling stage) and roll into either a cornucopia (or curl) around the handle.","url":"https://recipe.bluelayer.org/recipe/58386/maple-cornucopias-curls"},{"id":"58384","title":"Cured Char with Gin","ingredients":"fish, salmon, atlantic, wild, raw
sugars, brown
sugars, granulated
salt, table
corn, sweet, white, raw
alcoholic beverage, distilled, gin, 90 proof
dill weed, fresh","directions":"If you have 1 fillet, cut it into 2 equal pieces.
If you have 2 fillets, they should be of equal size.
In a small bowl, mix together the sugars, salt, peppercorns, and gin to form a paste.
Divide the paste evenly among the 4 sides of the fish pieces.
Using half of the dill, cover the flesh side of both pieces, and then join the sides together.
Slip the sandwiched pieces into a lock-top plastic bag, press out the air, and seal closed.
Place the bag between 2 plates, place the setup in the fridge, and leave for 8 hours.
Remove the fish from the bag, rinse well under cool water, and pat dry.
Cover with the remaining dill, slip the fish into a new bag, and refrigerate again for at least 8 or up to 10 hours so the cure can even out.
Remove the fish from the bag, slice thinly, and serve.","url":"https://recipe.bluelayer.org/recipe/58384/cured-char-with-gin"},{"id":"58373","title":"Cranberry Apple Pie Filling","ingredients":"apples, raw, with skin
cranberries, dried, sweetened
honey
lemon juice, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Preheat oven to 350F.
Clean, core and peel 4 apples.
Dice into bite sized pieces and add to a saucepan over medium heat.
Add juices, honey and cranberries and allow to simmer for 10 minutes until mushy.
In the meantime, clean, core and slice the rest of the apples.
Then add to the saucepan and warm through.
Approximately 5 minutes.
Pour into the bottom pie crust and place a second pie crust on top, brush with either water or an egg wash.
Bake for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/58373/cranberry-apple-pie-filling"},{"id":"58368","title":"Indian Fry Bread and Elephant Ears","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
oil, canola
wheat flour, white, all-purpose, unenriched","directions":"For the dough:
In a mixing bowl, whisk the warm water and yeast together until the yeast has dissolved.
Whisk in the milk, sugar, baking soda, salt and 1 tablespoon canola oil.
With a wooden spoon, start stirring in the flour 1/2 cup or so at a time, until a soft dough forms.
Knead for a couple minutes in the bowl and then cover with plastic wrap and place in a warm spot for an hour or so until almost doubled in size, or refrigerate overnight or for a couple days.
(If you refrigerate the dough, let it come to room temperature before using it.)
For fry bread:
Add about 2 inches of oil to a fry pan or Dutch oven.
Heat until a small piece of dough rises quickly and sizzles when dropped in.
Divide dough into 6 pieces and shape into balls.
On a well-floured surface, roll each ball to about 1/8 inch thick and about 6 inches in diameter.
Fry one at a time in the hot oil for about 2 minutes per side until dark brown.
Drain on a paper-towel-lined plate and then serve with butter and honey or cinnamon and sugar, maple syrup and ice cream, or pile high with taco meat or beans and lettuce, cheese and salsa.
For elephant ears:
Add about 2 inches of oil to a 12-inch fry pan or Dutch oven.
Heat until a small piece of dough rises quickly and sizzles when dropped in.
Divide dough into 8 to 10 pieces depending on how big you want your ears.
Do not make them bigger than your pan though!
On a well-floured surface, roll each ball into a think 8 to 10 inch circle.
The dough should be very thin (similar to a tortilla) and it can have a mixture of thin and thicker spots.
Fry quickly for about 1 minute per side until dark brown and bubbly and slightly wavy.
Drain on a paper-towel-lined plate and serve covered with cinnamon and sugar or any toppings of your choice.","url":"https://recipe.bluelayer.org/recipe/58368/indian-fry-bread-and-elephant-ears"},{"id":"58367","title":"Cranberry-Almond Bark","ingredients":"candies, semisweet chocolate
nuts, almonds
cranberries, dried, sweetened","directions":"Place chocolate in a medium microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds.
Spread chocolate in a foil-lined 9-inch square metal baking pan; sprinkle with almonds and cranberries.
Chill 1 hour or until chocolate is set.2.
Remove foil from chocolate; break into pieces.
Store in an airtight container in refrigerator up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/58367/cranberry-almond-bark"},{"id":"58365","title":"Caramel Bars","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
butter, without salt
sugars, brown
oats
candies, caramels
cream, whipped, cream topping, pressurized","directions":"Pre heat oven to 350 degrees.
Mix the 1st 6 ingredients together in mixer until crumbly -- Grandma says mix like pie crust.
Pat all but approximately 1 1/2 cups of batter into a 9 X 13 cake pan.
Bake for 10 minutes.
While this is baking, melt the caramels with the 3/4 cup whipping cream.
A double boiler is recommended, but you could use the microwave if you stop and stir often to make sure the caramels do not burn.
Spread caramel mix over the 1st layer when it has baked.
Use the remaining 1 1/2 cups of batter and pat down in small sections over the caramel mix.
Return to oven and bake for about 15 minutes or longer -- til they are done.
Remove from oven and cool.
Enjoy!
*Pointer-Can use Caramel bites that are now available in the baking aisle at the grocery store rather than having to unwrap all the caramels.
Also, Grandma says that 1/2 and 1/2 could be used rather than cream if you would like.","url":"https://recipe.bluelayer.org/recipe/58365/caramel-bars"},{"id":"58358","title":"Apple Pie Filling Recipe","ingredients":"apples, raw, with skin
sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
salt, table","directions":"Yield: 6qts, or possibly 12 pts
Stir into 10 c. water, and cook over med heat until thick and bubbly.
Add in 3 tsp lemon juice, and pour over apples.
Leave 1 inch head space.
Water bath 20 minutes for quarts, and 15 minutes for pints.","url":"https://recipe.bluelayer.org/recipe/58358/apple-pie-filling-recipe"},{"id":"58354","title":"Mini Bread Loaves","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"Starter.
Combine water and yeast in a large bowl and mix well.
Add 3/4 cup flour and whisk 100 times.
Cover and let set one hour.
Dough.
Add an additional tsp of dry yeast, 6 cups of (room temp.)
water, 4 cups of flour and kosher salt to starter mix.
Whisk 50 times and let stand 2 minutes.
Using a large spoon mix in 2 cups of flour until well incorporated.
Add 3 cups of flour and mix until well incorporated.
Add another 3 cups of flour and mix until well incorporated.
Let dough rest 5 minutes.
Cover working surface with generous amount of flour (about a cup).
Turn soft wet dough onto surface and sprinkle with flour.
Dip your hands in flour and knead the dough.
(Push it down and forward with the heel of one hand.
Then pull dough back from the top and fold dough over with the other.
).
Gradually add the last cup of flour as you knead for about 5 minutes.
Shape dough into a ball and return to large bowl that has been lightly coated with 1 1/2 tsp olive oil.
Brush top with 1/2 tsp olive oil.
Cover and let rise until doubled (approx an hour).
Deflate the dough, turn out unto a floured surface and knead for about a minute.
Separate dough in half.
Separate each half in half.
Divide these pieces into fourths.
(You should have 16 pieces.
And sometimes I get 18 pieces-- lol).
Shape each piece into a tight ball and place on a greased baking sheet (up to 6 to a sheet).
Let rise for 30 minutes.
Preheat oven to 450F and place oven racks in the center of the oven.
Place a pan of water under the racks where the bread will bake.
Place loaves in hot oven for ten minutes.
*Spray/sprinkle loaves with water.
Reduce heat to 400F and continue baking for 10-12 minutes.
Remove from oven.
Paint w/ butter or oil for a softer crust (optional).
*For crustier loaves keep the 450F bake time to 20 minutes and omit 400F bake & water spritz.","url":"https://recipe.bluelayer.org/recipe/58354/mini-bread-loaves"},{"id":"58347","title":"Crispy Baked Chicken","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Heat oven to 425F
In a large roasting pan (or 2 9x13 pans) melt butter in the oven.
Mix flour, salt, paprika and pepper in a large, heavy-duty plastic bag.
Shake chicken pieces in the bag, a few pieces at a time until evenly coated.
Place chicken in the pan, skin side down, in the melted butter.
Bake for 30 minutes.
Turn chicken and bake 15 more minutes until fork tender.
Remove from pan and discard butter.","url":"https://recipe.bluelayer.org/recipe/58347/crispy-baked-chicken"},{"id":"58323","title":"Peanut Butter Cream Pie Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt","directions":"Mix above ingredients.
Reserve 2 Tbsp.. Press remaining mix into 9 inch pie plate.
Chill.
1/2 c. crunch peanut butter 1/2 c. whipping cream, whipped
Place ice cream in mixing bowl.
Mix in peanut butter, carefully mix in whipped cream.
Quickly spoon into crust.
Sprinkle with the 2 Tbsp.
crumbs around edges.
Freeze till hard.
Remove 10 to 15 min before serving.","url":"https://recipe.bluelayer.org/recipe/58323/peanut-butter-cream-pie-recipe"},{"id":"58320","title":"Spiced Pecans","ingredients":"nuts, pecans
sugars, granulated
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
cream, whipped, cream topping, pressurized
spices, pepper, red or cayenne","directions":"Preheat oven to 375.
Spread the pecans on a baking sheet and toast for 4 to 5 minutes, until fragrant.
Pour into a greased pie plate.
In a small saucepan, mix the remaining ingredients with 1 tablespoons plus 1 tsp.of water.
Cook undisturbed over moderate heat until the syrup reaches the soft-ball stage, about 5 minutes.
Immediately remove the pan from the heat and briskly stir the syrup into the pecans.
Keep stirring until the syrup starts to crystallizes and the nuts are thoroughly coated.
Separate any nuts that are clumped together.
Set those aside.
(cook's treat!
).","url":"https://recipe.bluelayer.org/recipe/58320/spiced-pecans"},{"id":"58305","title":"Chewy Chocolate Gingerbread Cookies","ingredients":"candies, semisweet chocolate
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda
water, bottled, generic
sugars, granulated","directions":"Line two baking sheets with parchment.
Chop chocolate into 1/4 inch chunks; set aside.
In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa In the bowl of an electric mixer, beat the butter and grated ginger until whitened, about 4 minutes.
Add the brown sugar, and beat until combined.
Add molasses, and beat until combined In a small bowl, dissolve baking soda in boiling water.
Beat half of the flour mixture into the butter mixture.
Beat in the baking soda mixture, then the remaining half of the flour mixture.
Mix the chocolate, and turn out onto a piece of plastic wrap.
Pat the dough out to about 1-inch thick; seal with plastic wrap, and refrigerate until firm, 2 hours more Heat the oven to 325.
Roll the dough into 1 1/2-inch balls, and place 2-inches apart, on baking sheet.
Refrigerate 20 minutes.
Roll the balls in granulated sugar.
Bake until the surfaces crack slightly, 13-15 minutes; let cool 5 minutes; transfer to wire rack to finish cooling.","url":"https://recipe.bluelayer.org/recipe/58305/chewy-chocolate-gingerbread-cookies"},{"id":"58303","title":"Vegan Pumpkin Scones With Maple Brown Sugar Glaze","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
pumpkin, raw
margarine, regular, 80% fat, composite, stick, without salt
pumpkin, raw
raisins, seeded
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
syrup, maple, canadian","directions":"In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and pumpkin pie spice).
Cut in margarine, adding a bit at a time until mixed.
Add pumpkin and combine well.
Knead the dough in the bowl until well mixed.
Spray a cookie sheet with nonstick spray.
Flour your hands, and form the dough into small triangles, using about 1/8 cup of dough for each mini-scone.
Bake at 425 degrees for 10-12 minutes.
If the edges are turning brown, it's time to take them out!
Powder the brown sugar in a blender or food processor until it resembles confectioners sugar.
Melt the margarine in a small pot.
Remove from heat before the margarine burns, and add the powdered brown sugar, soy milk, and maple syrup.
Mix well.
Drizzle the glaze over the scones and allow to cool before serving (if you can wait that long!
).","url":"https://recipe.bluelayer.org/recipe/58303/vegan-pumpkin-scones-with-maple-brown-sugar-glaze"},{"id":"58296","title":"Shortbread Cookie Recipe","ingredients":"butter, without salt
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"In the bowl of an electric mixer fitted with a paddle attachment or with a hand mixer, beat the butter* on medium speed for about 30 seconds.
You may need to scrape down the sides of your bowl with a spatula at least once.
In a separate bowl, sift your icing sugar, cornstarch and flour together.
Add your sifted ingredients to the bowl with the butter, and mix on low speed, just until all ingredients are incorporated.
Roll the dough out between 2 large pieces of parchment paper.
Place it on a baking sheet and into the fridge for a minimum of one hour.
Take your dough out of the fridge, let it sit at room temperature for 10 minutes, then roll out the dough further if you need to (I roll mine between two sheets of parchment).
Remove the top sheet of parchment and cut out your cookie shapes with floured cookie cutters.
Place cookie shapes on a parchment paper-lined baking sheet.
Re-roll dough scraps and repeat.
Place cookie dough shapes back in the fridge to chill for approximately one hour.
Preheat your oven to 350 F or 176 C. 8.
Bake cookies for 15 minutes in the middle rack of your preheated oven.
The baking time will depend on the size of your cookie (the larger the cookie, the longer you will need to bake it).
Look for the middle of the cookie to no longer look wet.
** 9.
Let cookies cool to room temperature and decorate with royal icing!
(See my TastyKitchen recipe box for my icing recipe).
Notes: *It really is important to make sure your butter is soft, or at room temperature.
I let mine sit out overnight, but depending on where you live, you may only need to let it sit out only for a few hours **Every oven is different, so I bake mine for approximately 15 minutes, but you may need more or less time, depending on your oven.
I find if the edges are golden, for this cookie, its a bit over baked, and the texture of the cookie wont be as melt-in-your-mouth.
The more you bake your shortbread, the crispier it will be.
***Yes, 1 whole cup of cornstarch.
This ingredient is what makes the cookies have that melt-in-your-mouth texture.
Using good quality ingredients will always make your baked goods taste better.
In this recipe, the butter is the most important.
I use the best butter I can find (where I live its called Lactancia).
This recipe can be doubled.
You can easily play with the flavor of this shortbread by adding chocolate chips (about 1/2 cup for this recipe), or a teaspoon of any extract of your choice, such as vanilla or almond.
To add a citrus zing, add 1 tablespoon of lemon or orange zest.
Have fun experimenting!","url":"https://recipe.bluelayer.org/recipe/58296/shortbread-cookie-recipe"},{"id":"58274","title":"Biscuit Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
bacon, meatless
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"Position a rack in the upper third of the oven, then preheat the oven to 400 degrees F (205 degrees C).
Line a half sheet pan with a silicone baking mat or parchment paper.
Dust a work surface with flour.
Stir together the flour, baking powder, and salt in a large bowl.
Add the bacon fat and toss the pieces to coat them in the flour mixture.
Working quickly and using just your fingertips, squeeze the pieces of bacon fat until flattened while continuing to toss them in the flour, then break the pieces up a bit more.
Pour in the milk and buttermilk.
Using a plastic bowl scraper, fold the flour mixture over the milk a few times to combine, just until the mixture has almost come together; the dough might be slightly shaggy at this point.
Using the plastic bowl scraper, turn the dough out onto the work surface.
Bring together then flatten with a plastic bowl scraper.
Gently pat the dough out until about 1 inch (2.5 centimeters) thick.
Using the scraper and your hands, fold the dough into thirds.
Repeat the folding until the dough is firm, but not tough.
Press the dough into a 4-by-12-inch (10-by-30 centimeters) rectangle about 1 inch (2.5 centimeters) thick.
Using a bench scraper, cut the dough into eight equal squares (two rows of four).
Using a spatula, transfer the biscuits to the lined pan and brush with buttermilk.
Bake, rotating the pan about two-thirds of the way through baking, until golden brown, about 18 minutes.
The biscuits are best if eaten within one hour of baking, but once completely cooled they can be stored (uncut) in a paper bag or cardboard box for up to 24 hours.","url":"https://recipe.bluelayer.org/recipe/58274/biscuit-recipe"},{"id":"58268","title":"Cheese Straws","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
butter, without salt
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"Preheat oven to 425F.
In food processor fitted with grating blade, grate cheese.
Switch to cutting blade and add flour, butter, mustard powder, salt, and peppers.
Pulse until dough is formed.
Transfer dough to a lightly floured surface; divide into 4 equal pieces.
roll each piece unto ropes about 3/8 inch in diameter; cut rope into six 3 inch pieces.
Place pieces 1 inch apart on a baking sheet.
Drag the tines of a fork down each straw to create ridges.
Bake until golden and firm to touch, 15 to 20 minutes.
Transfer to wire rack to cool.
Store in an air-tight container for up to 2 days.","url":"https://recipe.bluelayer.org/recipe/58268/cheese-straws"},{"id":"58255","title":"Chewy and Soft Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Sprinkle the yeast granules into the lukewarm water.
The yeast will sink if the water temperature is too cold or too hot.
Add the salt, dry ingredients, and sugar in the pan of the bread machine.
If the salt touches the yeast directly, the power of the yeast will weaken.
So add the salt at the bottom.
Once the yeast from Step 1 has soaked for about 5 minutes, gently stir, to dissolve the yeast with a spoon, and pour it into the pan.
Chose the \"pizza dough setting\" on the bread machine and press start.
When the bread machine beeps to let you know it is done, take it out of the pan.
Dust a working surface with some flour to prevent it from sticking.
Divide the dough into 2 equal pieces, and roll into balls.
Let it rest for 10 minutes.
Cover the bowl, so the dough does not dry up.
The dough is done!!
Make pizza with your favorite toppings.
You don't need to use a rolling pin to roll out the dough.
Simply lift up one of the edges of the dough, and it will start stretching with gravity.
\"Chestnut, Walnut and Cream Cheese Fall Pizza\".
It can be a dessert pizza or an accompaniment for a glass of wine.
\"Eggplant, Bacon and Cheese Pizza\".
The bite-sized cheese and eggplant is excellent.
\"Bacon, Green Beans, and Cherry Tomatoes Pizza\".
The fresh texture of the cherry tomato is great.","url":"https://recipe.bluelayer.org/recipe/58255/chewy-and-soft-pizza-dough"},{"id":"58237","title":"Chocolate Peanut Butter Krispies","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt the chips and stir in cereal.
Drop by tablespoons onto waxed paper.
Chill until set.","url":"https://recipe.bluelayer.org/recipe/58237/chocolate-peanut-butter-krispies"},{"id":"58221","title":"Bacon-Wrapped Gorgonzola-Stuffed Dates","ingredients":"dates, deglet noor
cheese, parmesan, hard
bacon, meatless","directions":"Preheat oven to 375 degrees F.
Slit open dates.
Stuff each date with a little cheese and then close back into its original shape.
Place a stuffed date on the end of a strip of bacon and roll the bacon around the date about one and a half times.
Cut the bacon.
Repeat.
You should get three dates wrapped with each piece of bacon.
Arrange the wrapped dates on a cookies sheet placed on a baking sheet with sides.
Make sure that the end of the bacon is underneath so that it is held in place.
Bake in the preheated oven 35 minutes or until bacon is crisp.
Turn dates after 15 minutes so they cook evenly.
Serve with toothpicks.
Makes about 60.","url":"https://recipe.bluelayer.org/recipe/58221/bacon-wrapped-gorgonzola-stuffed-dates"},{"id":"58215","title":"Cook's Illustrated Foolproof Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
alcoholic beverage, distilled, vodka, 80 proof
water, bottled, generic","directions":"Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses.
Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour).
Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade.
Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
Empty mixture into medium bowl.
Sprinkle vodka and water over mixture.
With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
Flatten dough into 4-inch disk.
Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees.
Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick.
Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side.
Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand.
Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.
Trim overhang to 1/2 inch beyond lip of pie plate.
Fold overhang under itself; folded edge should be flush with edge of pie plate.
Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate.
Refrigerate dough-lined plate until firm, about 15 minutes.
Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies.
Bake for 15 minutes.
Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp.","url":"https://recipe.bluelayer.org/recipe/58215/cooks-illustrated-foolproof-pie-crust"},{"id":"58210","title":"Maple Cream Cheese Spread","ingredients":"cheese, parmesan, hard
syrup, maple, canadian
nuts, pecans","directions":"In a large mixing bowl add softened cream cheese and maple syrup.
Blend together on low speed with a hand mixer.
When well incorporated, fold in chopped pecan pieces.
Cover with plastic wrap and refrigerate 1 hour before serving.
Great on so many different items!
Enjoy.","url":"https://recipe.bluelayer.org/recipe/58210/maple-cream-cheese-spread"},{"id":"58192","title":"Apple Crisp I Recipe","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, brown
oats
butter, without salt","directions":"Heat oven to 375`.
Grease large cake pan.
Place apples in pan and sprinkle with 1/2 c. sugar and 2 tsp.
cinnamon.
Set aside.
In bowl combine other things.
Mix well, till crumbly.
Spoon over apples.
Bake for 35 min, or possibly till apples are tender and bubbly.
Can use pie filling.
Serve warm or possibly cool.","url":"https://recipe.bluelayer.org/recipe/58192/apple-crisp-i-recipe"},{"id":"58189","title":"Flour Shake and Bake for Chicken","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
spices, pepper, black
mustard, prepared, yellow","directions":"Mix the flour, salt, paprika, pepper and dry mustard in a plastic or paper bag.
Preheat oven to 350 degrees Fahrenheit.
Wash chicken pieces; pat dry on paper towels.
Beat an egg or two and some milk (depending on quantity of chicken) together.
Dip chicken pieces in the egg mixture.
Place about 1 Tablespoon of flour mixture per piece of chicken in a plastic bag.
Shake chicken pieces, one at a time, until coated.
Discard any leftover used mixture.
Place coated chicken pieces, skin side up, on a cookie sheet with sides.
Bake chicken pieces at 350 degrees Fahrenheit for about 30 minutes, up to one hour, or until chicken is completely done.","url":"https://recipe.bluelayer.org/recipe/58189/flour-shake-and-bake-for-chicken"},{"id":"58170","title":"Granola Protein Bars","ingredients":"oats
rice, white, long-grain, regular, unenriched, cooked without salt
beverages, protein powder whey based
seeds, flaxseed
raisins, seeded
mini semi-sweet chocolate baking chips,
nuts, almonds
honey
peanut butter, smooth style, without salt","directions":"Mix dry ingredients in large bowl.
Melt honey and peanut butter in microwave about 1 minute.
Pour over mixture and stir to blend.
Press into sprayed 18x14 pan or pan size of your choice.
Cut into 36 pieces, 2\"x3 1/2\" Wrap individually in tin foil if you like.
NOTE: Nutritional value for 1/3 cup protein whey powder; 120 calories, 2 grams fat, 70 grams chol., 2 carbs(1 of sugar), 23 grams protein, 170 grams potassium.","url":"https://recipe.bluelayer.org/recipe/58170/granola-protein-bars"},{"id":"58160","title":"Sweet Ending Sorbet Floats","ingredients":"sherbet, orange
mango nectar, canned
orange juice, raw
yogurt, greek, plain, nonfat
lime juice, raw
alcoholic beverage, tequila sunrise, canned
beverages, carbonated, ginger ale","directions":"Freeze 6 Collins or Pilsner glasses 20 minutes.
Spoon 1 scoop lemon sorbet into each glass.
Top with half of mango pieces.
Add 1 scoop blood orange sorbet and top with remaining mango pieces.
Add 1 scoop frozen yogurt to each glass.
Pour 1 Tbs.
lime juice and 1 Tbs.
tequila, if desired, into each glass.
Pour 2/3 cup ginger ale into each glass.
Serve immediately with iced tea spoons.","url":"https://recipe.bluelayer.org/recipe/58160/sweet-ending-sorbet-floats"},{"id":"58153","title":"Uncle Bill's Whipped Shortbread Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
vanilla extract
cherries, sweet, raw
cherries, sweet, raw","directions":"Preheat oven to 350 degrees F.
In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
Prepare cookie sheets with parchment paper.
Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
Remove from oven and let cool on cookie sheet for about 5 minutes.
Transfer onto wire racks to finish cooling.
Store in a container with a lid and separate each layer with wax paper.
NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
A thumbprint in the cookie, filled with your choice of jam is very tasty.
It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.","url":"https://recipe.bluelayer.org/recipe/58153/uncle-bills-whipped-shortbread-cookies"},{"id":"58152","title":"Tougnol (Anise Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, anise seed
leavening agents, yeast, baker's, active dry
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Activate the yeast in a small amount of water.
Mix together the flour, sugar, anise and salt.
Pour in the milk, yeast and melted butter.
Stir together until ingredients come away from the sides of the bowl and start to form a ball, then knead for a few minutes to get a smooth, not sticky ball.
Place in a lightly greased bowl and cover with plastic wrap.
Let rise in a warm place until doubled in size.
Cut the dough into three pieces and shape into large croissants.
Let rise until not quite doubled in size.
Place in a 375 degree oven and bake for approximately 30 minutes until golden in color.
Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/58152/tougnol-anise-bread"},{"id":"58146","title":"Honeycomb Candy (Hokey Pokey) - Nigella Lawson","ingredients":"sugars, granulated
syrups, corn, light
leavening agents, baking soda","directions":"Stir sugar and syrup together in a cold pan.
Put over medium-high heat; from this point, do NOT stir, but only swirl the pan.
Cook until golden and thick, and bubbles are beginning to mount.
Turn off heat and add baking soda.
Whisk vigorously.
Pour onto a silicone liner (Silpat) and let stand 15 minutes.
Smash into large pieces.","url":"https://recipe.bluelayer.org/recipe/58146/honeycomb-candy-hokey-pokey-nigella-lawson"},{"id":"58145","title":"Scottish Shortbread","ingredients":"butter, salted
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter and sugar to whipped cream consistancy in a food processor.
Hand knead in the flour, one third at a time always forming a ball.
Don't add the next one third of flour until all of the dough you are currently working with is glistening.
The only way to achieve this consistency is using the heat from your hands.
You need to squeeze and knead the dough to get it to stick together.
An electric mixer will not work for this part of the recipe.
Pre-heat the oven to 325 when you add the last 1/3 of the flour.
Once the kneading is complete, cut the dough in half and hand form 2 seven inch round by 3/4 inch high rounds.
Lightly prick the top of the rounds all over with fork tines.
Bake for 40-45 minutes.
It should be a pretty, light tan color.
Cool for at least an hour before cutting into 8 pie shaped pieces.
I like mine with my morning teai 1/2 Enjoy!","url":"https://recipe.bluelayer.org/recipe/58145/scottish-shortbread"},{"id":"58142","title":"Puff Pastry","ingredients":"wheat flours, bread, unenriched
salt, table
water, bottled, generic
butter, without salt","directions":"Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook.
Gradually stir in water until the dough holds together enough to clean the sides of the bowl.
You may not need the full amount of water.
Shape into a flat ball, and allow to rest for at least 10 minutes.
Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object.
Refrigerate until firm, about 20 minutes.
On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick.
Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough.
Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness.
Fold into thirds.
This is the first ''turn''.
Rotate the dough 90 degrees and roll out into a rectangle again.
Fold into thirds.
By this time the butter is starting to warm up.
Place the dough on a baking sheet and mark it with two pokes from your finger (two turns).
Wrap in plastic and refrigerate for at least 30 minutes.
Repeat this rolling, folding and turning two more times, then refrigerate until firm.
Repeat two more times for a total of 6 ''turns''.
Wrap and refrigerate.
The dough is now ready to roll out and use in any recipe calling for puff pastry.
Roll the dough out as thin as 1/4 inch to make pastries.
Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.","url":"https://recipe.bluelayer.org/recipe/58142/puff-pastry"},{"id":"58138","title":"Focaccia Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"To make the sponge:
In a small mixing bowl, sprinkle the yeast over the water.
Let the bowl sit for a few minutes to let the water absorb the yeast.
With a wooden spoon, stir in the flour until all of the ingredients are mixed.
Cover the bowl tightly with a sheet of plastic wrap.
Set the bowl at room temperature about 70 degrees until the sponge becomes bubbly and thick, 12 to 24 hours.
To make the dough:
Once the sponge is ready, add the water, olive oil and sponge in a large bowl with a mixer.
With the dough hook running, over low speed, add the yeast, barley flour and 3 1/2 cups of flour.
Mix the ingredients over low speed for 2 minutes to thoroughly combine and form the dough.
With the mixer running, slowly add the salt, then increase the speed to medium.
Keep mixing the dough until smooth and well-formed, and starts to pull away from the bowl, about 7 minutes.
If the dough is too sticky to pull away from the sides of the bowl at all, add a little more flour (a tablespoon at a time) to reach the right consistency, the dough should be still quite sticky, and it shouldn't be completely clean the bowl.
Turn the dough onto a lightly floured cutting board, well grease the mixing bowl with the cooking spray or oil.
Put the dough back into the well-greased bowl.
Wrap the dough tightly in a plastic wrap and another piece of plastic wrap to double secure the bowl.
Set the dough at room temperature until double in bulk, about about 1 hour.
Turn the dough out onto the slightly floured surface.
Fold the edges of the dough toward the center (Imagine that the dough is square with 4 edges).
Turn the dough over and return it to the bowl that's coated with the cooking spray again, folded side down.
Cover the bowl again with the plastic wraps and leave it at room temperature until doubles again, about 1 hour.
Pour 3 tablespoons of olive oil into each of 8-inch cake pan, and tilt the pans to let the oil cover the bottom completely and evenly.
Transfer the dough gently onto the floured cutting board, try not to deflate the dough.
Divide the dough into two equal portions.
Place each dough in the prepared cake pan and very gently pull the edges just to almost form a round shape.
Cover each pan with a clean kitchen towel and let sit at room temperature until almost fill up the pan, about 30 minutes.
The dough is ready and time to make your favorite Foccacia.","url":"https://recipe.bluelayer.org/recipe/58138/focaccia-dough"},{"id":"58137","title":"Burnt Brown Sugar Cake Sauce","ingredients":"butter, without salt
sugars, brown
water, bottled, generic","directions":"Melt the butter in a saucepan over medium heat.
Slowly stir the brown sugar into the butter, allowing it to melt completely.
Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes.
Remove from heat and pour the hot water into the saucepan; mix until combined.
You will have a sauce that is very liquid.
Pour over pieces of cake and serve immediately.
Best for stale white cake.","url":"https://recipe.bluelayer.org/recipe/58137/burnt-brown-sugar-cake-sauce"},{"id":"58132","title":"No Roll Pie Crust I","ingredients":"wheat flour, white, all-purpose, unenriched
oil, corn, peanut, and olive
water, bottled, generic
salt, table","directions":"Mix all ingredients together in a bowl.
Place dough in the pie pan, and press it out evenly with your fingers.
Fill with favorite pie filling and bake.","url":"https://recipe.bluelayer.org/recipe/58132/no-roll-pie-crust-i"},{"id":"58130","title":"Soy Lime Roasted Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
lime juice, raw
oil, sesame, salad or cooking","directions":"Pat tofu dry and cut into 1/2- to 3/4 inch cubes.
Combine soy sauce, lime juice and oil in a medium shallow dish or large sealable plastic bag.
Add the tofu; gently toss to combine.
Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice.
Preheat oven to 450F.
Remove the tofu from the marinade with a slotted spoon (discard marinade).
Spread out on a large baking sheet, making sure the pieces are not touching.
Roast, gently turning halfway through, until golden brown, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/58130/soy-lime-roasted-tofu"},{"id":"58119","title":"Soft Wrap Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
potatoes, raw, skin
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Place 2 cups of the flour into a bowl or the bucket of a dough mixer.
Pour the boiling water over the flour, and stir till smooth.
Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a seperate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.
Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, or mixer) to form a soft dough.
Continue mixing for 5 minutes.
The dough should form a ball, but will remain somewhat sticky.
Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.
Let the dough rise, covered, for 1 hour.
Divide the dough into 8 pieces (each about the size of a handball, cover, and let rest for 15-30 minutes.
Roll each piece into a 7\"-8\"-circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they're puffed and flecked with brown spots.
Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.
Transfer the cooked breads to a wire rack, stacking them to keep them soft.
Serve immediately, or cool slightly before storing in a plastic bag.","url":"https://recipe.bluelayer.org/recipe/58119/soft-wrap-bread"},{"id":"58116","title":"Vickys Pumpkin Spiced Rice Krispie Treats","ingredients":"butter, without salt
pumpkin, raw
candies, marshmallows
pumpkin, raw
vanilla extract
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Grease a baking tray or line with parchment paper
Melt the 3 tbsp sunflower spread in a heavy pan.
Add the pumpkin puree and warm through
Add 280g of marshmallows, vanilla, salt and pumpkin spice.
Stir until the marshmallows are melted then remove from the heat
Let the mixture cool for 10 minutes then fold in the remaining 50g marshmallows.
Let cool to room temperature.
It'll take around 30 minutes
Add the cereal and stir in, get it all coated well
Spoon the mixture into the greased tray and press it down.
Let it sit for 45 minutes then cut into squares and serve","url":"https://recipe.bluelayer.org/recipe/58116/vickys-pumpkin-spiced-rice-krispie-treats"},{"id":"58098","title":"The Best Biscuits Ever","ingredients":"vinegar, cider
cream, fluid, heavy whipping
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"Stir the vinegar into the cream to acidify it, then refrigerate it to keep it cold.
Place the butter in the freezer, for at least 30 minutes, to harden.
Whisk the flours, sugar, baking powder, baking soda, and salt together in a mixing bowl.
Place a cheese grater in or over the bowl of dry ingredients.
Remove the butter from the freezer, unwrap it, and grate it through the large holes into the dry ingredients, tossing the butter threads in the flour mixture as you grate to distribute them.
(An alternative method is to place the butter on a cutting board, and dust it and the work surface with flour.
Cut the butter into 1/4-inch slices.
Dust the slices with flour, stack a few of them up, and cut them into 1/4-inch strips, then rotate the stack a quarter turn and cut the strips into 1/4-inch cubes.
Its okay if the butter is smaller, such as pea-size.
Toss the floured butter bits into the dry ingredients and continue cutting all of the butter in the same manner and adding it to the flour mixture.
You can see why I like the grater method better.)
Use your fingertips to separate and distribute the butter pieces evenly, breaking up any clumps but not working the butter so much that it disappears or melts into the flour.
Add the cream mixture and stir with a large spoon until all of the flour is hydrated and the dough forms a coarse ball.
Add a tiny bit more cream if necessary to bring the dough together.
Transfer the dough to a generously floured work surface, then dust the top of the dough with flour.
Working with floured hands, use your palms to press the dough into a rectangle or square about 3/4 inch thick.
Use a metal pastry scraper to lift the dough and dust more flour underneath.
Dust the top of the dough with flour as well, then roll it out into a rectangle or square about 1/2 inch thick.
Then, using the pastry scraper to help lift the dough, fold it over on itself in three sections as if folding a letter.
Rotate the dough 90 degrees, then once again lift the dough and dust more flour underneath.
Dust the top with flour as well, then once again roll it out into a square or rectangle about 1/2 inch thick and fold into thirds.
Give the dough another quarter turn and repeat this procedure again.
Then, repeat one final time (four roll-outs in all).
After the fourth folding, dust under and on top of the dough one final time, then roll the dough out to just under 1/2 inch thick, in either a rectangle (for triangle- or diamond-shaped biscuits) or an oval (for round biscuits).
Use just enough flour to keep the dough from sticking to the work surface.
Cut the biscuits with a floured metal pastry scraper or pizza cutter, or with a floured biscuit cutter for rounds; a 2-inch biscuit cutter will yield 20 to 24 small biscuits.
Transfer the biscuits to an ungreased sheet pan (lined with parchment paper or a silicone mat if you like), placing them about 1/2 inch apart.
Let the cut biscuits rest for 15 to 30 minutes before baking to relax the gluten; this will create a more even rise (even better, if you have room, place the pan of biscuits in the refrigerator to chill).
If youd like to bake the biscuits later, see the sidebar for make-ahead options.
About 20 minutes before baking, preheat the oven to 500F (260C).
Transfer the biscuits to the oven and lower the oven temperature to 450F (232C), or 425F (218C) for a convection oven.
Bake for 8 minutes, then rotate the pan and bake for another 6 to 10 minutes, until both the tops and the bottoms of the biscuits are a rich golden brown; the baking time will be shorter in a convection oven.
The biscuits should rise about 1 1/2 times in height.
Place the pan on a wire rack, leaving the biscuits to cool on the hot pan for at least 3 minutes before serving.
The biscuits will stay warm for about 20 minutes.
These biscuits are perfect without the addition of other ingredients, but it can be fun to enhance them with sweet or savory flavors.
Here are four variations.
Feel free to create your own versions, using these as examples.
To make cheese biscuits, grate 8 ounces (227 g) of Cheddar or any medium-soft cheese you like, such as Gruyere, Gouda, or Provolone.
This will yield about 2 cups of cheese.
Each time you fold the dough, sprinkle one-fourth of the cheese over the surface before folding it.
This may look like a lot of cheese, but it will melt and almost disappear into the biscuits when you bake them.
To make savory biscuits, layer caramelized onions into the biscuits when you fold them.
Youll need to cook the onions well in advance, because its important that they be cool when you layer them; otherwise, theyll cause the butter in the dough to melt, which will damage the texture of the baked biscuit.
To make the onions, slice 2 large white or yellow onions into thin strips.
Saute them over medium heat in 1 tablespoon (0.5 oz / 14 g) of vegetable oil until very soft and translucent.
Add 2 tablespoons (1 oz / 28.5 g) of sugar and, optionally, 1 tablespoon (0.5 oz / 14 g) of balsamic vinegar, and continue cooking and stirring until the pan juices thicken into a honeylike syrup and the onions have the consistency of marmalade.
This will take 15 to 20 minutes altogether.
To make other savory variations, read on.
Seasoned biscuits make a nice accompaniment to eggs, especially if made with fresh herbs.
You can use any combination of fresh basil, parsley, dill, chervil, cilantro, or whatever herbs you like.
Use about 3/4 cup of fresh herbs, either minced or cut into thin strips.
Be careful when using strong herbs or spices, such as rosemary, oregano, sage, anise, fennel, cumin, chili powder, and the like, as they can easily overpower the biscuits.
Use these stronger seasonings in moderation and in combination with milder herbs like parsley.
Ground pepper is always an option; just 1/4 teaspoon will provide a surprisingly strong kick.
Dried herbs will also work, but dont use more than 1/4 cup; and again, use primarily mild herbs like parsley, chervil, and basil.
To make sweet variations, keep in mind that there is very little difference between a biscuit and a scone, so consider sweet biscuits to be flaky, tender scones and try adding dried fruits such as currants, raisins, cranberries, cherries, pineapple, apricots, or blueberries, as well as candied ginger (in moderation).
Cut larger dried fruit into small bits.
Add 1 cup (6 oz) of dried fruit (or more, if you like) in any combination, when you add the cream.
Just dont use fresh fruit or berries, as they would make the biscuits soggy and destroy the flakiness.
The single most important technique is to use very cold butter and liquid.
Some biscuit makers go so far as to chill the flour, but this isnt necessary if the butter and cream are cold.
Using cold ingredients ensures that the butter stays in bits and pieces, which shortens the gluten strands (thus the term shortening, used to describe all solid fats, including butter and margarine).
Using bits of cold butter creates weak points in the dough that flake off when you take a bite.
Work quickly to keep the dough cold, but dont overwork the dough.
Gluten is what makes dough tough, and the more you mix the dough, the more organized the gluten strands become.
As a general rule of thumb, mix only as long as needed to get the job done.
As every great biscuit maker will attest, its all in the touch.
The folding technique described in the recipe is similar to the lamination method known as blitz.
It creates many thin layers of dough and fat, causing the biscuits to puff up and open like an accordion, creating maximum flakiness.
The oven must be hot in order to trap the butter inside the biscuit and increase the puffing quality.
In a cooler oven, below 450F (232C), some of the butter might run out onto the pan, so preheat the oven to 500F (260C), then lower the heat to 450F (232C) as soon as you put the biscuits in to bake.
(If you preheat the oven to 450F (232C), it will drop to below 400F (204C) when you open the door.)
Chilling the biscuits before baking them not only relaxes the gluten, it also minimizes the amount of butter that may run out of the biscuits as they bake.
The best way to make biscuits is to bake them 15 to 30 minutes after the dough is cut, placed on the pan, and briefly chilled.
However, when this isnt always practical, its better to bake the biscuits when you plan to eat them rather than bake them in advance and try to warm them up later.
So here are three make-ahead options:
Freeze: Cut and pan the biscuits but dont bake them.
Instead, completely wrap the pan (under and around the pan) in plastic wrap or use a food-grade plastic bag.
If you wrap it well, you can freeze the pan of unbaked biscuits for up to 1 month.
Remove the pan from the freezer at least 3 hours before you plan to bake the biscuits so they can thaw.
Dont bake them while theyre still frozen or they wont rise or bake evenly.
If freezer space is an issue, you can also wrap individual biscuits in plastic wrap, stack them up, and freeze them.
Refrigerate: Wrap the pan or individual biscuits as described above, but instead of freezing, refrigerate them.
This is especially practical if you plan to bake the biscuits within 3 days.
For even baking, remove the biscuits from the refrigerator about 30 minutes before baking to remove some of the chill.
Parbake: Bake the biscuits as described in the recipe, but only until slightly golden on the tops and bottoms4 to 5 minutes less than the full baking time.
Remove the pan from the oven and cool the biscuits thoroughly before wrapping them individually or wrapping the entire pan and freezing.
When you want to finish baking them, preheat the oven to 450F (232C) and place the frozen biscuits on an ungreased baking sheet.
Bake for 10 to 12 minutes, until the tops and bottoms of the biscuits are golden brown.
Cool for 5 minutes before serving; this allows the heat to reach the center, warming but not drying out the biscuit.","url":"https://recipe.bluelayer.org/recipe/58098/the-best-biscuits-ever"},{"id":"58092","title":"Chicken Baked With Ginger and Black Pepper","ingredients":"lemon juice, raw
salt, table
spices, ginger, ground
spices, pepper, black
spices, coriander seed
spices, cumin seed
spices, paprika
spices, pepper, red or cayenne
spices, turmeric, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking","directions":"In a large bowl combine lemon juice, salt, ginger, black pepper, coriander, cumin, paprika, cayenne and turmeric.
Mix well.
Add chicken pieces and toss to coat.
Cover chicken and set a side in fridge a minimum of 3 hours, maximum of 24.
Preheat oven to 200 degrees C, 400 degrees F, gas mark 6.
Arrange chick npieces on a baking tray, skin side down.
Brush with oil.
Bake in centre of oven 20 minutes.
Turn pieces over and cook a further 25 minutes until chicken is tender, basting 3-4 times.
Transfer to a warmed serving plate.","url":"https://recipe.bluelayer.org/recipe/58092/chicken-baked-with-ginger-and-black-pepper"},{"id":"58084","title":"Delicious Peanut Chews","ingredients":"syrups, corn, light
peanut butter, smooth style, without salt
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Put corn syrup, peanut butter, and sugar in a 6 quart pot and bring it to a boil.
When it has come to a boil, take the pot off the stove top and add the 5 cups rice crispies.
Mix well until all the rice crispies are well covered with the peanut butter mixure.
Spread onto Wax paper in a baking sheet and let it cool.
Cut it into bars or whatever shape you desire.
(Optional - You can melt baking chocolate and spread onto cooled peanut chews.
Let the chocolate harden and then you cut it into bars.
).","url":"https://recipe.bluelayer.org/recipe/58084/delicious-peanut-chews"},{"id":"58081","title":"Idaho Finger Steaks","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, thyme, dried
spices, marjoram, dried
salt, table
salt, table
sauce, worcestershire
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
beef, grass-fed, ground, raw","directions":"Mix together the milk, thyme, marjoram, salt, seasoned salt, and Worcestershire sauce in a bowl.
Stir in the flour gradually until the mixture reaches a thick, batter-like consistency.
Refrigerate 1 to 2 hours.
Preheat the oil in a large pot to 375 degrees F (190 degrees C).
Completely coat each piece of beef in the batter and gently place into the hot oil.
Lie them into the oil individually to keep them from sticking together.
Cook in small batches of 4 to 8 pieces until golden brown, about 5 minutes.
Allow the oil to return to 375 degrees F (190 degrees C) between batches.","url":"https://recipe.bluelayer.org/recipe/58081/idaho-finger-steaks"},{"id":"58075","title":"Janey's Blueberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
lemon juice, raw
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Crust: Mix flour and sugar; add butter.
Pat into large pie pan and cover edges with strips of foil, if desired,.
Filling: Combine blueberries, sugar, flour, cinnamon, and lemon juice; place in crust.
Spot butter on top.
Topping: Mix sugar and flour.
Cut in butter until crumbly.
Press on top.
Bake at 375* for 50 minutes.","url":"https://recipe.bluelayer.org/recipe/58075/janeys-blueberry-pie"},{"id":"58069","title":"Chocolate Pretzel Beer Toffee","ingredients":"sugars, granulated
butter, without salt
alcoholic beverage, beer, regular, all
spartan, real semi-sweet chocolate baking chips,
pretzels, soft, unsalted","directions":"In a large pot over high heat, add the sugar, butter and 1/2 cup amber ale.
It will triple in volume during the cooking process so make sure to use a large pot.
Stir until the mixture starts to boil.
Allow to boil untouched until the mixture starts to darken and thicken at about 230 degrees F. Stir continuously until it turns a very dark amber and hits 290 degrees F. This process will take between 15 and 20 minutes from start to finish.
Pour onto a baking sheet covered with parchment paper or a Silpat.
Allow to cool.
Add the chocolate to a large bowl.
Heat the remaining beer until hot but not boiling.
You can heat it on a pot on the stove or microwave it in a microwave safe bowl.
If you use the microwave, know that the beer will foam up once it reaches its boiling point.
Pour the hot beer over the chocolate chips and stir until well combined and melted.
Pour the chocolate over the toffee and smooth out in an even layer.
Sprinkle the crushed pretzels over the chocolate and chill until the chocolate has set.
Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/58069/chocolate-pretzel-beer-toffee"},{"id":"58055","title":"Peanut Butter Bars","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
candies, semisweet chocolate","directions":"In large mixing bowl beat peanut butter and butter on medium speed until combined.
Add powdered sugar and milk.
Beat until fluffy.
Stir in KELLOGG'S RICE KRISPIES cereal, mixing until thoroughly combined.
Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray.
Refrigerate until firm.
Drizzle chocolate over cereal mixture.
Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm.
Cut into bars.
Store in airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/58055/peanut-butter-bars"},{"id":"58039","title":"Lavash","ingredients":"wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
cornstarch
water, bottled, generic","directions":"Refer to Recipe #309834 or Recipe #387518 for instructions to prepare the dough:.
To prepare Lavash:.
Make a paste with cornstarch and water in a small bowl (adding more water if necessary).
Twenty minutes before baking, preheat the oven to 450 degrees with a baking stone.
Placing one shelf in the center of the oven and the other shelf below.
Place an empty broiler pan (I use my cast iron skillet) on the lower shellf.
Just before baking, dust a pizza peel with flour.
With wet hands, pull up one end of the refrigerated dough (Recipe #309834 or Recipe #387518 ).
Using a serrated knife, cut off a 1/2-pound, or orange-size, piece of dough.
(Note: This should be enough to make two lavash, depending on the thickness you roll out the dough.
If you prefer your lavash to be very thin then split the dough before proceeding.
).
Hold the mass of dough in your hands; if it sticks, add a little flour until the dough no longer sticks to your hand.
Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go.
Most of the dusting flour will fall off.
The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
Place the dough on a flour-dusted pizza peel and shape into a flat round, using your hands and a rolling pin.
Continue rolling out until you reach a uniform thickness of 1/16 to 1/8 inch.
Brush the top surface with the cornstarch wash and sprinkle the sesame seeds.
Prick the surface all over with a fork to allow steam to escape, this will help prevent puffing.
Immediately slide the lavash directly on the hot stone.
Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
For a slightly chewy version, bake for about 5 minutes or until lighlly browned.
For a crisper cracker bread, bake until deep brown and crispy, approximately 7 minutes.
Unlike hard-crusted bread, lavash, once cooled, can be stored in a plastic bag or an airtight containeerstorage.
For another use for The Master Recipe, see Recipe #310219.","url":"https://recipe.bluelayer.org/recipe/58039/lavash"},{"id":"58027","title":"Olive Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
olives, ripe, canned (small-extra large)","directions":"Whisk water, yeast, and honey in the bowl of a standing mixer.
Add flours and mix on low speed with dough hook until a cohesive dough is formed, about 3 minutes.
Cover the bowl with plastic wrap and let sit at room temperature for 20 minutes.
Remove plastic wrap; make a well in the center of the dough and add salt.
Knead dough on low speed of your mixer for 5 minutes (scrape down as necessary).
Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute.
If dough is too sticky, add 1 to 2 tablespoons flour and continue mixing for 1 minute.
Transfer dough to lightly floured counter and pat into a 12x6-inch rectangle.
Press olives evenly into the dough.
Starting at the long side, roll the rectangle into a tight log.
With the seam side facing up, roll the log into a coil.
Transfer dough, spiral side up, to an oiled container or bowl, at least 2 quarts in volume, and cover with plastic wrap.
Let the dough rise in a warm, draft-free location until it increases in size by 50 percent, about 1 hour.
Fold the partially risen dough over itself.
Turn the bowl 90 degrees; fold again.
Turn the bowl again; fold once more.
Cover with plastic wrap and let rise for 30 minutes.
Repeat folding, replace plastic wrap, and let rise until doubled in volume once more, about 30 minutes.
Transfer dough to a lightly floured work surface, and gently stretch into a 12 by 6-inch rectangle.
Divide dough in half, and then cut each half into 8 pieces.
Loosely shape each piece into a ball, cover with plastic wrap or kitchen towel, and let rest for 15 minutes.
Working with one piece at a time and keeping remaining dough covered with plastic wrap or a kitchen towel, set the dough on an unfloured area of work surface.
Loosely cup your hand around the dough and without applying pressure, move your hand in small circular motions to form a smooth, taut round.
Repeat with remaining pieces.
Arrange shaped rolls on two parchment-lined rimmed baking sheets and cover with plastic wrap.
Let rise until doubled in size, about 1 hour (dough is ready when it springs back slowly when pressed lightly with finger).
Meanwhile, adjust oven racks to the upper-middle and lower-middle positions, and heat the oven to 500 degrees at least 30 minutes before baking.
Spray rolls lightly with water and place baking sheets in the oven.
Bake for 5 minutes, spraying rolls with water twice more, and then reduce the oven temperature to 400 degrees.
Continue to bake until rolls are deep golden brown, about 15 to 20 minutes, rotating baking sheets from front to back and switching positions from top to bottom halfway through baking time.
Transfer rolls to a wire rack and cool to room temperature, about 1 hour.
(Rolls can be baked, cooled, then wrapped in foil and frozen for up to 1 month.
Reheat in a 450-degree F oven for 6-8 minutes.)","url":"https://recipe.bluelayer.org/recipe/58027/olive-rolls"},{"id":"58024","title":"Shortbread and Jam Sandwiches","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
salt, table
jams and preserves, apricot","directions":"Preheat oven to 300 degrees with the rack in the center.
Beat the butter.
Sift in the flour, cornstarch, icing sugar and salt.
Mix until a soft smooth dough forms, just until combined.
Roll half the dough on a lightly floured surface or between two pieces of parchment or wax paper.
Roll out to just over 1/8 inch.
Cut out into 2-inch circles or whatever desired shape.
Place on an ungreased or parchment-lined baking sheet.
Repeat with remaining half of the dough.
Bake the cookies for about 15 minutes, rotating the sheets halfway through.
You do not want these to brown!
Cool ten minutes on the sheet then move to a wire rack to cool completely.
Spread jam on one cookie and sandwich another on top.","url":"https://recipe.bluelayer.org/recipe/58024/shortbread-and-jam-sandwiches"},{"id":"57999","title":"Peach Ice Cream","ingredients":"peaches, yellow, raw
sugars, granulated
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"cut up 1 pound of peaches and put in a bowl.
pour 1/2 cup sugar on peach pieces and place in refridgerator overnight.
either process in a food processor till pureed or press through a sieve
mix throughly with milk, cream, and sugar
process according to ice cream machine instructions.","url":"https://recipe.bluelayer.org/recipe/57999/peach-ice-cream"},{"id":"57990","title":"Wild Blackberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
blackberries, raw
lemon juice, raw
butter, without salt","directions":"To begin making pastry dough, sift 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt.
Cut in 1/2 cup butter or margarine.
Add boiling water to the flour mixture.
Stir until mixture clings in a ball.
Divide dough in half, and roll out two crusts.
Combine sugar, 3 tablespoons flour, cinnamon, and 1/8 teaspoon salt.
Mix with the berries.
Place berry filling in an unbaked pie crust.
Sprinkle with lemon juice and dot with butter or margarine.
Fit and seal upper crust.
Bake on lower shelf in a 425 degree F (220 degree C) oven for 30 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/57990/wild-blackberry-pie"},{"id":"57975","title":"Cooked Asparagus","ingredients":"water, bottled, generic
asparagus, raw","directions":"Thoroughly rinse asparagus spears.
Place 1/8 cup of water in an 11\" by 7\" pyrex baking pan.
Break off tough stems and place spears in pan in alernating order with the larger pieces at the outside.
Cook for minimum amount of time, based on your cooking guide (I am lucky, my 20 year plus oven has an autocook setting that I can use to cook things like asparagus along with many other things.)
When finshed splash with a small amount of fresh (not re-consituted) lemon juice.","url":"https://recipe.bluelayer.org/recipe/57975/cooked-asparagus"},{"id":"57969","title":"Ma'amoul","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, pistachio nuts, raw
sugars, granulated
water, bottled, generic","directions":"First make the pastry, by rubbing the butter into the flour and sugar until it resembles fine breadcrumbs, then add the rose water and milk.
This should now be a smooth dough.
Make the filling by chopping the pistachios into small pieces and mixing with the sugar and rose water.
Take a small piece of pastry dough and flatten into a 3mm thick circle, using your hands (not a rolling pin).
Pull three sides up and seel into a small bowl shape, put into the 'bowl' 1 tsp of the pistachio mixture.
Then pull up the sides and seal in a 'twist' and the top - like a little bag.
Turn over and lightly press down to flatten slightly into a circle, then using a tooth pick make a flower shape on the top.
(or just a few small holes if you want.
).
Repeat step 3 with remaining dough and mixture.
Bake at about 180C for about 10 - 15 minutes until VERY light brown.
(they should still be soft and will harden up as they cool.
).","url":"https://recipe.bluelayer.org/recipe/57969/maamoul"},{"id":"57963","title":"Pumpkin Pie Dip","ingredients":"cheese, parmesan, hard
sugars, powdered
pumpkin, raw
spices, cinnamon, ground
spices, ginger, ground","directions":"Place cream cheese and powdered sugar in bowl of an electric mixer and beat at medium speed until smooth.
Add pumpkin, cinnamon and ginger.
Beat until well combined.
Pour the dip into an airtight container, cover and chill for at least 8 hours before serving.
To serve, allow dip to stand at room temperature for about 30 minutes and serve with gingersnaps, apple slices and/or pear slices.
The dip will keep, covered and refrigerated, for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/57963/pumpkin-pie-dip"},{"id":"57955","title":"English Toffee","ingredients":"sugars, brown
butter, without salt
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"Combine sugar and butter and cook until a hard ball is formed when syrup is dropped in cold water Place finely chopped nuts in bottom of a greased pan and pour syrup over it making a layer 1/4 inch thick.
While syrup is still hot, add broken pieces of chocolate bar over it and spread with knife, sprinkling with chopped nuts on top.
Chill and break into desired shapes.","url":"https://recipe.bluelayer.org/recipe/57955/english-toffee"},{"id":"57950","title":"Pumpkin Spice Krispie Treats","ingredients":"butter, without salt
candies, marshmallows
pumpkin, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a large saucepan, melt butter over low heat.
Add marshmallows and stir until completely melted.
Remove from heat.
Stir in pumpkin pie spice.
Add crispy rice cereal.
Stir until completely coated.
Using a buttered spatula or waxed paper, evenly press the rice mixture into a 13- x 9- x 2-inch baking pan coated with cooking spray.
Cool.
Cut into 2-inch squares.","url":"https://recipe.bluelayer.org/recipe/57950/pumpkin-spice-krispie-treats"},{"id":"57945","title":"Chocolate Ginger Bits","ingredients":"spices, ginger, ground
spartan, real semi-sweet chocolate baking chips,","directions":"Melt the DOVE Brand Dark Chocolate Miniatures in the microwave, about 2 minutes.
Using a toothpick, dip half to all of each ginger piece into chocolate.
Lay on a waxed paper-lined cookie sheet to set.
Cookie sheet can be placed in freezer to speed up the process.","url":"https://recipe.bluelayer.org/recipe/57945/chocolate-ginger-bits"},{"id":"57940","title":"Swedish Rye Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Cream together butter and sugar until light and fluffy.
Stir in rye flour, all-purpose flour, baking powder and salt.
Mix well and add enough water to moisten the dough.
Roll out onto a floured board, the thinner the dough, the crispier the cookies will be.
Cut into 2 1/2 inch rounds using cutter or floured glass.
Bake on ungreased cookie sheet at 375F or until slightly brown.","url":"https://recipe.bluelayer.org/recipe/57940/swedish-rye-cookies"},{"id":"57939","title":"Easy Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda","directions":"In large bowl dissolve yeast & sugar in warm water.
Let sit for 10 minutes.
Stir in oil, salt, & 4 1/2 cups flour.
Mix in remaining flour 1/2 cup at a time.
When all mixed & pulled in, turn onto a floured surface knead until smooth & elastic -- approx 8 minutes.
Lightly oil a large bowl, place dough ball in bowl, lightly oil ball & cover with a damp cloth.
Let rest in a warm place, or oven on lowest setting until doubled in size.
Approx 1 hour.
Deflate & turn onto floured surface divide into 3 equal pieces & form rounds.
Cover & let rest 10 minutes.
Preheat oven to 425.","url":"https://recipe.bluelayer.org/recipe/57939/easy-pizza-dough"},{"id":"57938","title":"Chocolate Covered Peanut Butter Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
cheese, parmesan, hard
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, corn, peanut, and olive
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter.
Combine the mixture thoroughly and press into a 9-inch springform pan.
Bake the crust for 8 to 10 minutes.
In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth.
Add the remaining peanut butter, milk and nuts and whip for 1 minute.
Turn the peanut butter mixture into a mixing bowl.
Whip 2 cups of the heavy cream and fold into the peanut butter mixture.
Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set.
In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted.
Remove from the heat and cool for 2 minutes, stirring constantly.
Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper.
Pour the chocolate topping over the pie, covering the top and sides completely.
Refrigerate the pie for 2 hours or until the chocolate coating is set.","url":"https://recipe.bluelayer.org/recipe/57938/chocolate-covered-peanut-butter-pie"},{"id":"57933","title":"Meni-Meniyong(Mali Sesame Honey Candy)","ingredients":"seeds, sesame seeds, whole, dried
honey
butter, without salt","directions":"Preheat oven to 450 degrees F.
Spread the sesame seeds on a baking sheet and toast in the oven for about 10 to 12 minutes.
Remove and cool.
Heat the honey and butter in a small saucepan over medium-low heat, stirring until it bubbles and darkens somewhat, about 3 to 5 minutes.
Stir the toasted sesame seeds into honey mixture.
Spread the mass onto a buttered baking sheet to a thickness of about 1/4 inch.
Cool until it is just warm and cut into finger-sized pieces.
Cool completely and serve.
Variations.
For a tasty coating that will keep fingers less sticky, roll the candy in more toasted sesame seeds to coat after cutting it into pieces.","url":"https://recipe.bluelayer.org/recipe/57933/meni-meniyong-mali-sesame-honey-candy"},{"id":"57930","title":"Sorta Chicken Pot Pie","ingredients":"potatoes, raw, skin
celery, raw
peas, green, frozen, unprepared
fresh red onions,
spices, garlic powder
spices, pepper, black
soup, chicken broth or bouillon, dry
yogurt, greek, plain, nonfat
cheese, cottage, creamed, large or small curd","directions":"combine all in casserole dish and bake at 325 for 25-20 minutes.
Top with oopsie bread.","url":"https://recipe.bluelayer.org/recipe/57930/sorta-chicken-pot-pie"},{"id":"57923","title":"Potatoes Au Gratin","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
salt, table
spices, pepper, black
potatoes, raw, skin
cheese, cheddar
cheese, parmesan, hard","directions":"Preheat ovn to 375 degrees F. In a small saucepan, combine milk and cream.
Heat through and season with salt and pepper.
Pour one-third of the milk mixture into the bottom of a shallow baking dish.
Season potatoes with salt and pepper.
Arrange layer of potato slices over milk mixture, slightly overlapping each piece.
Sprinkle one-third of the grated cheddar cheese on top.
Repeat two more times until three layers are formed, with the layer of cheese on top.
Sprinkle grated parmesan cheese all over.
Bake for 45 minutes or until top is brown and potatoes are tender when tested with a fork.
Let rest for 10 minutes to let it set.","url":"https://recipe.bluelayer.org/recipe/57923/potatoes-au-gratin"},{"id":"57917","title":"Spinach Tortillas - Green and Yummy!","ingredients":"wheat flour, white, all-purpose, unenriched
spinach, raw
salt, table
butter, without salt
oil, olive, salad or cooking
water, bottled, generic","directions":"In a cup, microwave water, butter and oil for a minute or two (enough to melt butter).
Meanwhile in food processor place flour, sprinkle with salt and add spinach leaves.
Chop until flour turns green and there are no longer large leaf pieces.
Transfer green flour to a bowl and pour water mixture over top.
Knead with hands.
If dough is too dry add a little water, if too wet add a little flour.
(however this shouldn't be necessary).
Now form 8 small balls and set them in back in the bowl.
Cover with a damp cloth/ paper towel.
Let rest 15-30 minutes.
Roll out your tortillas as thin as you can, over wax paper.
Heat up your griddle or skillet over low heat.
Do not grease.
Carefully peel your tortilla from the paper and place into hot skillet.
Flip repeatedly to prevent burning.
Allowing about 5-8 seconds per side until golden bubbles appear on the tortilla - this means they are ready!
Remove from heat and enjoy them warm or let them cool.
They can be refrigerator stored in air tight bag - Ready to use for all your favorite snack wrap combination.
(If tortillas seem too stiff taken straight out of refrigerator, they can be microwaved for a few seconds to soften them again).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57917/spinach-tortillas-green-and-yummy"},{"id":"57907","title":"Sliced Potatoes with Bacon and Parsley","ingredients":"potatoes, raw, skin
salt, table
vinegar, cider
sugars, granulated
salt, table
bacon, meatless
onions, raw
soup, beef broth or bouillon canned, ready-to-serve
parsley, fresh","directions":"Peel potatoes and place in a large pot with enough water to cover by several inches.
Bring to a boil over high heat, add 1 tablespoon salt and reduce to a gentle boil.
Cook until potatoes are just tender when pierced with a knife.
Do not overcook.
While the potatoes cook, combine the vinegar, sugar and remaining salt in a small saucepan and place over medium heat until sugar is dissolved, then pour over potatoes.
Saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crispy.
Remove with a slotted spoon; drain on paper towels.
Drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
Saute onions until translucent but not browned.
Pour in the beef broth and bring to a boil over high heat.
Reduce heat to a simmer and cook until reduced by half; about 20 minutes.
Pour the broth mixture over the reserved warm potato mixture and sprinkle with the reserved bacon and chopped parsley.
Gently stir to combine and serve immediately.","url":"https://recipe.bluelayer.org/recipe/57907/sliced-potatoes-with-bacon-and-parsley"},{"id":"57904","title":"Tart Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
lemon juice, raw
vanilla extract","directions":"Combine the flour, sugar and salt.
Cut the butter into eight pieces.
Cut it into the flour or work it with your hands until the mixture is the texture of corn meal and begins to hold together when pressed (you may do this in a food processor).
Combine the lemon juice or the lemon peel and water with the vanilla.
Work it into the flour mixture and add a little more liquid, if necessary, to make the dough hold together.
Press the dough into a ball, wrap with plastic.
Chill for 30 minutes.
Press an even layer into an 11-inch fluted tart pan with a removable rim.
Make sure you press the dough down evenly otherwise some parts will cook more quickly than others.
Cover with plastic and place in freezer for 30 minutes or overnight.
Preheat oven to 375 degrees.
Bake the tart shell for 20 to 25 minutes until golden brown.
You do not need to fill the shell with beans for baking.","url":"https://recipe.bluelayer.org/recipe/57904/tart-pastry"},{"id":"57899","title":"Hot Fudge Sauce","ingredients":"cream, fluid, heavy whipping
syrups, corn, light
candies, semisweet chocolate","directions":"Combine the heavy cream and corn syrup in a saucepan.
Heat to just under a boil.
Remove from heat.
Add the chocolate.
Whisk until melted.Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/57899/hot-fudge-sauce"},{"id":"57896","title":"Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic
vinegar, cider","directions":"Blend flour, sugar and salt in processor.
Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
Transfer mixture to bowl.
Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into 2 balls; flatten each into disk.
Wrap each in plastic and chill 30 minutes.
(Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month.
If frozen, thaw overnight in refrigerator.
Soften slightly at room temperature before using).
Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should \"tailor\" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now.
This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it.
It's more enjoyable when they compliment you to say, \"I made it from scratch\".
Bottom line it's worth trying.
If I can make a good pie crust you can too.","url":"https://recipe.bluelayer.org/recipe/57896/flaky-pie-crust"},{"id":"57888","title":"Asparagus with Olive and Orange Butter","ingredients":"asparagus, raw
butter, without salt
orange juice, raw
oil, olive, salad or cooking","directions":"Cut asparagus into 2-inch-long pieces and cook in a wide 4-quart pot of boiling salted water , uncovered, until just crisp-tender, 4 to 5 minutes.
Drain in a colander.
Melt butter in a 12-inch heavy skillet over moderately high heat, then whisk in juice and olive paste (to taste) until blended.
Add asparagus and salt and pepper to taste, tossing to coat.","url":"https://recipe.bluelayer.org/recipe/57888/asparagus-with-olive-and-orange-butter"},{"id":"57884","title":"Stained Glass Cookies","ingredients":"butter, without salt
sugars, brown
molasses
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
candies, white chocolate","directions":"In a large mixing bowl, cream butter or margarine, brown sugar and molasses until smooth.
Blend in water.
Stir together flour, baking soda, salt, and spices.
Gradually add flour mixture to creamed mixture; blend well.
Cover and chill for 1 hour.
Cut out paper stars, bells, or other christmas motifs.
Trace onto a sheet of aluminum foil.
Roll pieces of dough into ropes about 1/4-inch wide.
Outline the designs with ropes of dough.
Press ends lightly together.
Separate candies by color.
In a blender or food processor, coarsely crush candies.
Fill in dough outlines with the candies.
Bake at 350 degrees F (175 degrees C) for 4 to 5 minutes or until cookie is set and candy melts.
Cool on baking sheet.","url":"https://recipe.bluelayer.org/recipe/57884/stained-glass-cookies"},{"id":"57879","title":"Honey Garlic Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
honey
sugars, brown
soy sauce made from soy (tamari)
spices, garlic powder
spices, ginger, ground
mustard, prepared, yellow
salt, table","directions":"Cut ribs into serving size pieces; place in a large resealable plastic bag.
Combine remaining ingredients; pour over ribs.
Seal bag; turn serveral times.
Refrigerate for several hours or overnight, turning bag occasionally.
Drain ribs, reserving marinade.
Return marinade to the refrigerator.
Place ribs on a rack in a greased shallow baking pan.
Cover and bake at 350 degrees for 1 1/2 hours.
Drain.
Pour the marinade over the ribs.
Bake, uncovered, 45 minutes longer or until meat is tender, brushing occasionally with pan juices.","url":"https://recipe.bluelayer.org/recipe/57879/honey-garlic-pork-ribs"},{"id":"57877","title":"White Chocolate Jingle Candy","ingredients":"candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Combine marshmallows, corn cereal puffs, rice cereal, pretzel sticks, and peanuts in a large bowl.
Melt white chocolate in a microwave-safe glass or ceramic bowl at 50% power in 30-second intervals, stirring after each melting, for 1 minute 30 seconds.
Continue heating in microwave, stirring every 15 seconds, until melted.
Do not overheat or chocolate will scorch.
Pour melted white chocolate over cereal mixture and gently stir to coat; add chocolate pieces.
Drop mixture by large spoonfuls onto a piece of waxed paper.
Allow to harden for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/57877/white-chocolate-jingle-candy"},{"id":"57876","title":"Chocolate Hazelnut Bark","ingredients":"nuts, hazelnuts or filberts
cherries, sweet, raw
spices, ginger, ground
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350.
Place hazelnuts on a baking sheet.
Bake for 20 minutes, stirring once halfway through cooking.
Note: at this point, the recipe states to rub the skins off, but I left them on.
Coarsely chop nuts.
Combine nuts, cherries and ginger in a medium bowl.
Place chocolate in a microwave safe measuring cup.
Microwave at high for 1 minute (or until melted) stirring every 15 seconds.
Add nuts and fruit, stirring just until combined.
Spread mixture evenly on a jelly roll pan lined with foil; freeze.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/57876/chocolate-hazelnut-bark"},{"id":"57868","title":"Moroccan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, sesame seeds, whole, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"place the warm milk mixture ina small bowl or glass measuring cup, stir in the sugar and then sprinkle with the yeast.
stir, then set aside in a warm place for about 10 minutes, till frothy.
in a large bowl, mix together the two flours and salt.
add the yeast mixture and enough warm milk and water to make a fairly soft dough.
knead into a ball and knead on a floured surface for 10 minutes, adding as much flour as necessary to make an elastic dough.
divide the dough into two equal pieces and shape into flattened ball shapes.
place on floured baking trays and press down with your hand to make round breads about 5-6 inches in diameter.
cover with oiled plastic wrap or a clean damp cloth and set aside in a warm place for 1 - 1 1/2 hours, till risen.
the breads are ready to bake when the dough springs back if gently pressed with a finger.
preheat the oven to 400.
sprinkle the loaves with the sesame seeds and bake in the oven for 12 minutes.
reduce heat to 300 and continue baking for 20-30 minutes till they are golden brown and sound hollow when tapped underneath.
serve warm.","url":"https://recipe.bluelayer.org/recipe/57868/moroccan-bread"},{"id":"57866","title":"Lemon Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
lemon juice, raw","directions":"Return the butter to room temperature and mix in the sugar.
Whisk the two together until the mixture becomes white and fluffy, then add lemon juice.
Cut in the flour with a spatula, then bring it all together into one ball of dough.
Shape the dough, cut into squares and pierce with a fork.
Bake for 17-20 minutes at 160C (320F).
Using a fork is an easy way to dock and pattern the dough.","url":"https://recipe.bluelayer.org/recipe/57866/lemon-shortbread"},{"id":"57861","title":"Pumpkin Pie Smoothie","ingredients":"yogurt, greek, plain, nonfat
pumpkin, raw
water, bottled, generic
sugars, brown
honey
pumpkin, raw
spices, nutmeg, ground","directions":"Combine yogurt, pumpkin, ice, brown sugar, honey, pumpkin pie spice and nutmeg in blender; blend until smooth.
Pour into glass.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/57861/pumpkin-pie-smoothie"},{"id":"57839","title":"Beef Jerkey","ingredients":"beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled","directions":"Select a 1/2 inch thick flank or top round steak.
Trim away all fat then partially freeze until firm.
Slice across the grain in a 1/4 to 1/2 inch wide strips.
Place meat strips in a shallow dish or heavy plastic bag.
Add soy or terriyaki sauce to cover meat.
If desired onion or garlic powder or Worcestershire sauce may be added.
Toss to coat each piece.
Cover and refrigerate several hours or over night.
Lift meat from marinade, drain will then air dry for a couple of hours.
Arrange meat strips in single layer on fine wire screen or cake cooling rack.
Place in low oven (175?
to 200?F) or slowly smoke-cook in smoker until meat is completely dried.
Store in air-tight container.
Serve as a snack or appetizer.","url":"https://recipe.bluelayer.org/recipe/57839/beef-jerkey"},{"id":"57838","title":"No Fail Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
vinegar, distilled","directions":"Combine flour& salt in a bowl.
With your fingers or a pastry blender, cut in butter& shortening until mixture resembles bread crumbs.
Combine wter& vinegar and sprinkle over flour mixture a little bit at a time, tossing together with a fork, until the pastry is moist enough to hold its shape when a little piece is pressed between your fingers.
Gather pastry into a ball- it should NOT feel sticky.
Flour the counter or pastry board lightly.
With a floured rolling pin, roll the pastry out into a rectangle approximately 8 X 12 inches.
Fold the pastry into thirds (like a letter).
Turn the dough so the open edges face you& roll out into a rectangle again; fold into thirds again.
Repeat the step one more time.
Cover dough with plastic wrap& chill for 1 hour.
For smaller pies, use 1/2 of the dough; for larger pies, use 2/3 or all of it.
Unused dough can be frozen.
Roll dough out to 1/4 inch for your pie.","url":"https://recipe.bluelayer.org/recipe/57838/no-fail-pastry"},{"id":"57832","title":"Chelo","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
butter, without salt
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
currants, zante, dried
nuts, pine nuts, dried","directions":"Measure rice and put in a heavy 4 quart saucepan.
Wash rice, rubbing it through your fingers in several changes of water until the water is almost clear.
(this rids the rice of excess starch and prevents crust from sticking to the pan when cooking.
).
Cover with water by at least 1 inch and add 2 tablespoons of the salt; stir.
Let stand at least 2 hours; turn into a colander and drain water.
Using the same saucepan, bring 2 quarts of water to a boil over high heat.
Add the remaining tablespoon of salt, then sprinkle in the soaked rice, keeping the water at a boil.
Stir once to keep from sticking to the bottom, then boil over medium heat, uncovered, for 10 minutes.
Remove rice from heat and drain in a colander.
Melt 3 tablespoons of the butter in the same, dry, saucepan.
Stir in the oil and yogurt.
Spoon half the rice in lightly, then sprinkle on the currents, and top with the remaining rice.
Dot with remaining 5 tablespoons of butter, cut into small pieces.
Put a double thickness of paper toweling on top of the pan, then a tight-fitting lid.
Turn heat to medium and cook until you hear the rice sizzling, 5 to 8 minutes, to form the crust.
Then turn heat to as low as possible, and let rice steam 1 hour.
(a little shorter or longer time doesn't matter).
Remove rice and set pan in cold water a few minutes.
This will help loosen the crust which has formed on the bottom.
Loosen edges around rice with a spatula.
Put a serving platter over the top; invert rice onto platter.
If cooked properly, the rice should unmold with the crust on top.
(if not, no problem- just scrape out the crust as best as you can and place on top of rice.
It will still be attractive!
).
To prepare in advance, complete all steps, but be certain to unmold immediately on an overproof platter.
Reheat, loosely covered with foil, in a 350 degree oven for 10 to 15 minutes.
Sprinkle with about 1 tablespoon of water before reheating to keep rice from being too dry.","url":"https://recipe.bluelayer.org/recipe/57832/chelo"},{"id":"57826","title":"Raspberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
sugars, granulated
cornstarch
cornstarch
water, bottled, generic
syrups, corn, light
strawberries, raw
raspberries, raw","directions":"In a bowl combine flour and confectioners sugar, cut in butter until crumbly.
Press onto bottom and sides of a ungreased 9 inch pan.
Bake at 350F for 22 minutes or until edges are golden brown.
Cool on wire rack.
In a saucepan,combine sugar and cornstarch.
Stir in water until smooth, then stir in corn syrup.
Bring to a boil.
Cook and stir for 2 minutes or until thick.
Remove from heat.Stir in gelatin and vanilla until gelatin is dissolved.
Cool to room temp,about 30 minutes.
Add raspberries, stirring gently to coat.
Spoon into crust.
Refrigerate until set, about 3 hours.","url":"https://recipe.bluelayer.org/recipe/57826/raspberry-pie"},{"id":"57817","title":"Italian Dinner Roll Ciabatta Made Using a Bread Starter","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
beverages, protein powder whey based
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
beverages, protein powder whey based
oil, olive, salad or cooking","directions":"Put all of the first day ingredients () in a sealable container such as Tupperware, and mix well with a single chopstick or a wooden spoon.
It'll be sticky, but don't worry.
Place the lid on the container (do not seal) and leave it out at room temperature for 24 hours.
It'll become bubbly and will have lots of holes.
Add the second day ingredients (marked with except for the olive oil) to Step 2 and mix well with a rubber or wooden spatula.
Do not knead.
Add the olive oil and mix some more.
Do not knead.
Lightly place the lid on the container (do not seal), and let the dough rise again at room temperature for at least 7 hours.
Gently turn the dough out onto a surface that has been well dusted with flour and dust the dough as well.
Do not punch out the dough.
Cut the dough into four pieces with a dough scraper.
Fold each piece into thirds and place on parchment paper.
Cover with damp cloth, then with plastic wrap.
Let the dough rise for 4-5 hours.
Dust the dough with bread flour (unlisted), and spray them with plenty of water.
Preheat the oven to 220C (preheat the baking sheet at the same time), then lower the temperature to 200C and bake for 25-30 minutes.
Dip in olive oil mixed with rock salt and herbs and enjoy!
Buon appetito!
Here, I swapped the water used on the second day with vegetable juice.
Use this if you want an easier recipe.","url":"https://recipe.bluelayer.org/recipe/57817/italian-dinner-roll-ciabatta-made-using-a-bread-starter"},{"id":"57815","title":"American Fries-Market Style","ingredients":"potatoes, raw, skin
salt, table
spices, pepper, black
spices, pepper, red or cayenne
spices, garlic powder
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees Fahrenheit.
Wash potatoes and poke with fork.
Bake potatoes, with skins on, for 25 minutes on top rack of oven.
Allow potatoes to cool.
Slice into pieces or slices.
Slice very thin for chips.
Squirt 2 teaspoons vegetable into hot cast iron fry pan; season and fry potato pieces until golden crust on each side.
Season to taste with salt, pepper, and cayenne (known as Dale's Luv).
Remove to a dish with paper towels to drain excess oil.
Serve with whatever condiments or toppings that \"trips your food chain cravings\".","url":"https://recipe.bluelayer.org/recipe/57815/american-fries-market-style"},{"id":"57808","title":"Wheat Potato Buns","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
vital wheat gluten
wheat flour, white, all-purpose, unenriched","directions":"Combine the warm milk, warm water, yeast, salt and sugar in a large bowl.
Let set a couple minutes until the yeast starts to foam.
Stir in the spread, all of the wheat flour, gluten, and potato flakes.
Next stir in as much of the AP flour that you are able to until it comes together as a sticky dough.
Dust a clean workspace with the remainder of the AP flour, and knead it inches This will take 5-10 minutes.
If you need additional flour to keep your dough from sticking- flour your workspace with just a light scattering of flour each time.
When the dough is smooth and elastic and springs back when you poke it- place in an oiled bowl covered in plastic wrap.
Let rise in a warm place for 1-2 hours or until doubled.
Remove the dough when doubled to a wooden cutting board or other workspace and roll into a a thick log- cut the log into 12 pieces and shape each piece into a ball working the dough in on itself and then lightly squash each ball into a patty shape.
Place on a parchment or silpat lined sheetpan and cover with plastic wrap or a damp tea towel- let proof in a warm place for 20-45 minutes until doubled.
Brush tops of buns with milk or melted butter just before baking if desired.
While the dough is proofing- preheat oven to 400 degrees.
When you put the buns in, reduce heat to 375 and bake for 20 minutes.
Cool on a rack, and serve.
Cooking times do not reflect rising times.","url":"https://recipe.bluelayer.org/recipe/57808/wheat-potato-buns"},{"id":"57783","title":"Citrus Honey Chicken","ingredients":"shortening, vegetable, household, composite
lemon juice, raw
lime juice, raw
honey
orange juice, raw
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Stir together V8 juice, lemon juice, lime juice, honey, orange peel, garlic powder, and pepper.
Add chicken pieces, and turn to coat with marinade.
Cover and refrigerate for a minimum of 2 hours.
Turn chicken occasionally.
Place chicken on rack in broiler pan.
Broil 6 inches from heat for 35 minutes or until chicken is done.
Occasionally turn chicken and baste with marinade while cooking.","url":"https://recipe.bluelayer.org/recipe/57783/citrus-honey-chicken"},{"id":"57780","title":"Sweet Pickle Braised Pork Shoulder","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
oil, olive, salad or cooking
pickle relish, sweet
sauce, barbecue
water, bottled, generic
oil, olive, salad or cooking","directions":"Heat oven to 375F.
Pat the pork dry and sprinkle with salt.
Heat the olive oil in a large Dutch oven over medium high heat.
Add the pork and brown on all sides.
Add the relish, barbecue sauce, and 2 cups of water and bring to a simmer.
Cover the pot and transfer to the oven.
Braise the pork, turning over once, until the center is tender but not falling apart when pierced with a paring knife, about 2 1/2 to 3 hours.
Transfer the pork to a cutting board and tent with foil.
Strain the braising liquid through a sieve into a bowl and discard the solids.
Skim the fat that collects on the surface and cover the bowl to keep the liquid warm.
Cut the meat across the grain into 6 slices.
Heat the vegetable oil in a 12 inch heavy nonstick skillet over medium high heat.
Sear the pork slices in batches, until browned on each side.
Transfer the pork to plates and spoon some braising liquid over the top.","url":"https://recipe.bluelayer.org/recipe/57780/sweet-pickle-braised-pork-shoulder"},{"id":"57778","title":"Cheese Wafers","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
butter, without salt","directions":"in a bowl combine cheese, flour and cayenne pepper.
Pour melted butter over mixture and mix well with your hands.
Pinch off walnut size pieces of dough and roll to form small balls.
Place balls on a greased cookie sheet and bake at 350* for 20 mins.
( dough will flatten.
as it bakes) Best made only one day in advance.
Makes 40 wafers.","url":"https://recipe.bluelayer.org/recipe/57778/cheese-wafers"},{"id":"57771","title":"Pie Crust Or Cookies Recipe","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"In large bowl, cut butter and cream cheese into flour till mix resembles coarse crumbs.
(You may need to use your hands.)
Divide into 4 equal parts.
Each part makes 1 double crust or possibly 2 single crust pie.
You can wrap dough in plastic wrap and freeze for several months or possibly chill for 2 weeks.
You can also use this dough for sugar cookies.
Roll dough on lightly floured surface till 1/8 inch thick.
Cut with cookie cutter.
Place on ungreased cookie sheet.
Bake at 350 degrees for 15 min.
Frost when cold.
Each 1/4 will make 4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/57771/pie-crust-or-cookies-recipe"},{"id":"57766","title":"Chocolate Mint Chex Party Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"In large microwavable bowl, measure cereal.
Set aside.
Line cookie sheet with waxed paper.
In medium microwavable bowl, microwave mint chips uncovered on Medium (50%) about 1 minute, stir.
Microwave an additional 15 seconds at a time, until chocolate is mostly melted and can be stirred smooth.
Pour over cereal, evenly coating pieces.
Microwave uncovered on High 3 minutes, stirring every minute.
Spread on waxed paper; cool 5 minutes.
Stir in candies.
Store tightly covered.","url":"https://recipe.bluelayer.org/recipe/57766/chocolate-mint-chex-party-mix"},{"id":"57761","title":"White Chocolate Fudge #2","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
nuts, almonds
cranberries, dried, sweetened
orange juice, raw","directions":"Line 8 inch square pan with foil, with ends of foil extending over sides of pan.
Set aside.
Microwave chocolate and milk in large microwaveable bowl on medium 2-3 minutes or until chocolate is almost melted.
Stir until chocolate is completely melted.
Add almonds, cranberries and orange peel.
Stir until blended.
Spread chocolate mixture into prepared pan.
Refrigerate 2 hours or until firm.
Lift fudge from pan, using foil handles.
Cut into 48 pieces.
Store in tightly covered container in refrigerator up to 3 weeks.
(do not freeze).","url":"https://recipe.bluelayer.org/recipe/57761/white-chocolate-fudge-2"},{"id":"57760","title":"Pork and Beans Appetizer","ingredients":"bacon, meatless
beans, snap, green, raw
sugars, brown","directions":"Preheat oven to 375 degrees.
Open and drain the can of green beans.
Take five to seven green beans and wrap them in to a piece of bacon.
Do not use a tooth pick to hold them together.
Set the wrap down on a metal baking pan with the seam down to keep it from unraveling.
With the baking pan is full sprinkle brown sugar over the top of the wraps.
The brown sugar is very important to the flavor of the wraps.
Bake until bacon is cooked.
Remove from pan and place on a warm plate or serving tray.","url":"https://recipe.bluelayer.org/recipe/57760/pork-and-beans-appetizer"},{"id":"57749","title":"Caramel Macadamia Rice Crispie Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, macadamia nuts, raw
sugars, granulated
cream, fluid, heavy whipping
butter, without salt
salt, table
vanilla extract
candies, semisweet chocolate
oil, olive, salad or cooking","directions":"Butter 17- by 12-inch rimmed baking sheet.
Line with parchment paper, leaving 1-inch overhang on each end, and butter paper.
In large heatproof steel bowl, toss together cereal and nuts.
In heavy large saucepan over moderate heat, stir together sugar and 6 tablespoons water.
Cook, stirring occasionally, until sugar dissolves, then raise heat to moderately high and boil without stirring, occasionally brushing down sides of pan with wet pastry brush, until syrup turns deep amber in color, about 8 minutes.
Carefully stir in cream (mixture may splatter and briefly harden) then stir in butter.
Remove from heat and stir in salt and vanilla.
Drizzle caramel over cereal-nut mixture and, using heatproof silicone spatula or wooden spoon, stir until fully incorporated.
Spread mixture evenly on prepared baking sheet.
Refrigerate until firm and slightly cooled, about 10 minutes, then break into bite-sized pieces.
In small metal bowl set over saucepan of barely simmering water, combine chocolate and oil.
Heat, whisking occasionally, until melted and smooth, about 5 minutes.
Drizzle chocolate mixture over Rice Krispie pieces and let stand until chocolate hardens.
Rice Krispies Treats will keep in an airtight container for up to two days.","url":"https://recipe.bluelayer.org/recipe/57749/caramel-macadamia-rice-crispie-treats"},{"id":"57748","title":"Lemon Butter Sauce","ingredients":"lemon juice, raw
salt, table
spices, pepper, black
butter, without salt","directions":"Boil down the lemon juice with the salt and pepper until it has reduced to 1 tablespoon.
Remove from heat and immediately beat in 2 pieces of chilled butter.
Set over very low heat and beat in the rest of the butter, a piece at a time, to make a thick, creamy sauce.
If made ahead of time, just before serving beat in hot water or vegetable stock a few dribbles at a time to reheat.","url":"https://recipe.bluelayer.org/recipe/57748/lemon-butter-sauce"},{"id":"57737","title":"Canned Apple Pie Filling","ingredients":"sugars, granulated
apples, raw, with skin
corn, sweet, white, raw
spices, nutmeg, ground
spices, cinnamon, ground
salt, table
lemon juice, raw
water, bottled, generic","directions":"Peel ,slice and core apples
In large pot mix Sugar, Corn starch, Cinnamon, Nutmeg, Salt and Water and mix well
Bring to a boil and simmer till thick and bubbly
Remove from heat and add lemon juice
Put apple slices in quart canning jars leaving 1/2 inch at top of jars
Pour syrup mixture you made in jars filling to the top of apples so you still have 1/2 inch of head space removing bubbles in jars with a butter knife
Put lids on jars and boil in water bath canner for 20 minutes
Remove from canner and let cool then check to make sure they are sealed by pressing on tops of lids","url":"https://recipe.bluelayer.org/recipe/57737/canned-apple-pie-filling"},{"id":"57731","title":"Apricot Dipping Sauce","ingredients":"jams and preserves, apricot
mustard, prepared, yellow
sauce, worcestershire
vinegar, cider","directions":"Combine ingredients in saucepan.
Heat until jam melts.
Brush onto barbecued sausages in the last 5-10min.
of cooking.
Or cut cooked sausages in pieces and dip in sauce as appetizer.","url":"https://recipe.bluelayer.org/recipe/57731/apricot-dipping-sauce"},{"id":"57729","title":"A Really GREAT Pie Crust - Easy Oil Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour and salt.
Mix milk and oil together.
Pour into flour and salt mixture and mix until dough forms a ball.
Divide in half.
Roll each half between two sheets of waxed paper.
Peel off one side of the paper.
Invert and place dough (with the other piece of wax paper still clinging) over pie pan.
Remove (CAREFULLY) the wax paper.
(If cooking one crust empty, don't forget to prick with a fork to eliminate bubbling during baking.)
For top crust (if used) roll out in same manner as bottom crust, only cut slits in it for steam release when using for fruit pies.","url":"https://recipe.bluelayer.org/recipe/57729/a-really-great-pie-crust-easy-oil-pie-pastry"},{"id":"57724","title":"Spicy Raisin Crispy Treats","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
candies, marshmallows
pumpkin, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded","directions":"Melt margarine& marshmallows together over low heat until completely melted.
Remove from heat& stir in pumpkin pie spice.
Mix well.
Add cereal& raisins& combine until evenly coated.
Press mixture into a 13\" X 9\" greased pan.","url":"https://recipe.bluelayer.org/recipe/57724/spicy-raisin-crispy-treats"},{"id":"57722","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
sugars, granulated","directions":"Combine flour, yeast, salt ans sugar in a mixing bowl and stir.
Add vegetible oil and water.
Mix together all ingredients.
Knead by hand for 3 minutes: shape; put in bowl; cover and let rise until double in volume.
Punch down; divide into 2 equal pieces and shape into round balls or leave in one piece for a 16\" pizza.
Let dough rest for 4 minutes.
Roll out approximnately 12 \" or 16\" diameter.
Spray pizza pan lightly with no-stick vegetable cooking spay.
Place on pizza pan; let rise for 10 to 15 minutes.
Add sauce, toppings and cheese.
Place on the bottom rac in a cold oven, turn oven to 500 and bake for 17 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/57722/pizza-dough"},{"id":"57715","title":"Deep Dish Peach Pie","ingredients":"lemon juice, raw
spices, cinnamon, ground
peaches, yellow, raw
spices, nutmeg, ground
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table
cream, fluid, heavy whipping","directions":"juice over peach slices in large bowl.
Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour.
Add to peaches.
Toss until evenly coated.
Spread in 1 1/2 quart baking dish.
Dot with butter.
Roll out pastry to to cover dish with 1 1/2 inch overhang.
Press pastry to edge of dish and flute edge.
Cut 3 vents in top.
Sprinkle with remaining sugar.
Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more.
Serve with whipped cream.
Preheat oven to 450 degrees","url":"https://recipe.bluelayer.org/recipe/57715/deep-dish-peach-pie"},{"id":"57713","title":"Rosemary Tomato Parmesan Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, rosemary, dried
cheese, parmesan, hard
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
tomatoes, sun-dried","directions":"Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.
Turn on machine (use white bread setting).
If tomatoes are packed in oil, first blot them dry with a paper towel.
Cut or snip tomatoes into small pieces-- but do not add them until after the first knead.
If your machine has a fruit& nuts setting, add them when that beeper goes off.","url":"https://recipe.bluelayer.org/recipe/57713/rosemary-tomato-parmesan-bread"},{"id":"57705","title":"Perfect Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"Into a bowl combine the flour and salt.
Sift until it has been mixed well.
Next add the lard one scoop at a time until you have a crumbly mixture.
Slowly add water while mixing with hands.
The mixture should soak up the water right away.
Spread a little bit of lard on your hands in order to get the mix off.
With the lard still on your hands, tear off golf ball sized pieces and roll each piece into a tight ball.
Once all of the dough is made into separate balls let stand in bowl at room temperature for about half an hour to an hour, while covered with a kitchen cloth.
After they have sat for the desired amount of time, roll out into a thin round flat shape (you can make them more or less thick according to personal preference).
Heat dough up on very hot ungreased pan.
Each side should take 15-25 seconds to cook.
You will know when the second side is done when a large bubble forms.
Each side should have several brown spots on them.
You can place cooked tortillas into plastic bag with a kitchen cloth inside to keep them soft.","url":"https://recipe.bluelayer.org/recipe/57705/perfect-flour-tortillas"},{"id":"57695","title":"Easy Pizza Dough No Food Processor or Bread Maker Needed","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
honey
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put warm water (80 to 110F) into a bowl.
Add salt and honey and mix with a spoon.
Add yeast, mix and let it sit for about 10 minutes.
Gradually add flour and olive oil and start mixing.
When the mixture gets too heavy to mix, start kneading the dough with your hands.
Knead the dough until you have a smooth ball.
If the dough cracks it is too dry.
Add water bit by bit until if forms a nice coherent ball.
If your dough feels more like batter, it is too wet and you need to add flour bit by bit.
If you need to add water or flour, do it by small amounts.
Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag.
Let the dough rise for about an hour at room temperature, then push it down again so it deflates.
Let it sit for about another hour.
If you want to use it the next day, put it in a refrigerator.
Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards.
Use a rolling pin until the dough is about 1/4\" thick.
Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven
Put on your pizza sauce of choice.
Put on your favorite pizza toppings.
Bake the pizza in you oven at 400 - 450 F for about 20 to 25 minutes until the crust is light brown.
Check on it ahead of the time if using a stone.
Additional Information:.
You get better results when you use a pizza baking stone.
The pizza stone should be placed in the middle of the oven.","url":"https://recipe.bluelayer.org/recipe/57695/easy-pizza-dough-no-food-processor-or-bread-maker-needed"},{"id":"57690","title":"Self-Crust Pumpkin Pie","ingredients":"egg substitute, powder
pumpkin, raw
sugars, granulated
sugars, brown
salt, table
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix all ingredients except water together in a large bowl.
Gradually stir in water until well mixed.
Spray a 9-inch pan with cooking spray.
Pour batter into pan.
Bake at 350 for 45-55 minutes or until knife inserted 1 inch from the center comes out clean.
**Keep pie chilled after cooking.","url":"https://recipe.bluelayer.org/recipe/57690/self-crust-pumpkin-pie"},{"id":"57682","title":"Turtle Trifle","ingredients":"il villaggio, mascarpone cheese,
cream, whipped, cream topping, pressurized
vanilla extract
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
candies, caramels
nuts, pecans","directions":"Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm.
Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.
Spread half of whipped cream mixture over pie cubes.
Drizzle with half each of chocolate fudge topping and caramel topping.
(You might need to zap the fudge and caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).
Sprinkle with half of chopped pecans.
Repeat layers.
Cover and chill at least 1 hour and up to 8 hours.
**Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.","url":"https://recipe.bluelayer.org/recipe/57682/turtle-trifle"},{"id":"57674","title":"Bagels(Breadmaker)","ingredients":"water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Set for dough cycle.
Let the machine knead the dough once, and then let the dough rise for only 20 minutes in the machine.
Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine.
Divide the dough into the appropriate number of pieces.
Each piece should be rolled into a rope and made into a circle, pressing the ends together.
You may find it necessary to wet one end slightly to help seal the ends together.
Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes.
Meanwhile, bring to a slight boil in a nonaluminum pan, (Donna German uses a cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side.
Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet.
Bake in a preheated 550F oven for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/57674/bagels-breadmaker"},{"id":"57666","title":"Raspberry Dream Delight","ingredients":"raspberries, raw
milk, canned, condensed, sweetened
cream, fluid, heavy whipping
lemon juice, raw
sugars, granulated
honey","directions":"In a blender combine fruit, condensed milk, cream, lemon juice, sugar and honey.
Blend at high speed until smooth.
Transfer to a plastic container with an airtight seal, cover and freeze 4 hours or until solid.
Let stand a few minutes at room temperature before serving.
Garnish with whole fruit pieces and a sprig of mint.
Alternatively : pour mixture into ice tray mould and freeze 4 hours to create a delicious treat for your kids, or place the frozen cubes into a fresh fruit salad just before serving.","url":"https://recipe.bluelayer.org/recipe/57666/raspberry-dream-delight"},{"id":"57650","title":"Skillet Toffee","ingredients":"butter, without salt
sugars, granulated
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Melt butter in skillet over medium heat.
Stir in sugar until mixture is smooth, and keep stirring and cooking for about 10 minutes.
Add the unblanched almonds to the sugar/butter mixture, and continue stirring and cooking for 10 more minutes.
Pour candy mixture into an ungreased 13 x 9 inch pan.
Melt chocolate in top of double broiler (Or you can melt using a microwave).
Spread the melted chocolate evenly over toffee.
Before the chocolate hardens, sprinkle with chopped almonds.
Break into pieces when hardened.","url":"https://recipe.bluelayer.org/recipe/57650/skillet-toffee"},{"id":"57646","title":"Mrs. Rowe's Chocolate Cookie Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Preheat oven to 375 degrees F.
Combine crumbs and butter; mix well.
Firmly and evenly press mixture into a 9\" or 10\" pie plate.
Bake for 8-10 minutes until the crust darkens to a deeper (almost black) brown color.
Cool on a wire rack for at least 30 minutes before filling.","url":"https://recipe.bluelayer.org/recipe/57646/mrs-rowes-chocolate-cookie-crust"},{"id":"57633","title":"Slow Cooker Yams With Coconut and Pecans","ingredients":"sweet potato, raw, unprepared
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
butter, without salt
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
spices, cinnamon, ground
butter, without salt","directions":"Coat the slow cooker with butter or nonstick cooking spray.
Arrange the slices of yams in overlapping layer.
Stir the extracts into the melted butter and drizzle over the yeams.
Combine the brown sugar, coconut, pecans, and cinnamon in a small bowl; sprinkle over the yams in a layer.
Dot with the cold butter.
Cover and cook on Low until the yams are tender (to check for doneness pierce tiwht the tip of a knife).","url":"https://recipe.bluelayer.org/recipe/57633/slow-cooker-yams-with-coconut-and-pecans"},{"id":"57632","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together the flours, baking powder, salt and oil.
Slowly add the warm milk.
Stir until dough sticks together enough to knead.
Knead for two minutes on a floured surface.
Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break into 8 pieces, roll them into balls in your hands, place on a plate (NOT touching!)
and then cover with a damp cloth or plastic wrap for 10 minutes.
After the dough has rested, one at a time place a dough ball on a floured surface, pat it out into a circle, and then roll with a rolling pin from the center until its thin and about eight inches in diameter.
I just roll the dough as thin as I can and I dont worry about it being a circle.
Like pie crust, do not overwork the dough.
You can roll all of the pieces and then cook them, but I prefer to cook them as soon as I roll them.
I roll the next while the prior one is cooking.
The cooking process is very fast.
On the hot skillet, it takes only 30 seconds per side so you have to work quickly with the rolling.
Whichever way you choose, keep either the balls or the rolled out tortillas covered while you work so that they dont dry out.
I spread them slightly in the skillet and then quickly roll my next tortilla watching the one cooking very carefully.
As soon as it puffs up, flip it and cook the other side.
It may puff as well.
You can leave the air pockets or press them out.
Keep them warm and covered as you work.
If you dont use all of them immediately, they keep in the refrigerator for several days.
I wrap them in a towel and then place in a Ziploc bag and leave in the refrigerator.
**Flour you may use all white flour or a mix of white and whole wheat.
I like King Arthur white whole wheat mixed with all purpose flour.","url":"https://recipe.bluelayer.org/recipe/57632/homemade-flour-tortillas"},{"id":"57621","title":"Peppermint and Pecan Chocolate Bark","ingredients":"candies, nestle, after eight mints
peppermint, fresh
nuts, pecans","directions":"Preheat oven to 250F.
Line 17x11-inch rimmed baking sheet with parchment paper.
Sprinkle chopped chocolate evenly on parchment-lined sheet.
Place in oven just until chocolate is softened, about 5 minutes.
Remove from oven.
Using rubber spatula or back of spoon, spread chocolate evenly on sheet to edges.
Immediately sprinkle peppermint candies and pecans over chocolate.
Refrigerate until chocolate is firm, about 2 hours.
Cut chocolate bark into irregular bite-size pieces.
(Can be made 2 weeks ahead.
Store between sheets of foil in airtight containers in refrigerator.)","url":"https://recipe.bluelayer.org/recipe/57621/peppermint-and-pecan-chocolate-bark"},{"id":"57611","title":"Egg-Free M&M Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
vanilla extract
baking chocolate, mars snackfood us, m&m's milk chocolate mini baking bits","directions":"Preheat oven to 375 F. Line a cookie sheet with parchment paper.
In a small bowl, stir together flour, baking soda, and salt.
Set aside.
In a large bowl, cream together the margarine and brown sugar.
Add the vanilla and beat well to combine.
Add the flour mixture and beat until well mixed.
Stir in the M&Ms candies.
Roll pieces of dough between your hands to form 1 inch balls.
Place on the prepared cookie sheet and flatten slightly with your fingers to form a disk.
Space them about 2 inches apart.
Bake for 7-9 minutes or until lightly browned around the edges.
Remove from oven.
Allow the cookies to cool for a couple of minutes on the sheet and then remove them to a wire rack to cool completely.
Makes about 3 dozen cookies.
Recipe adapted from one found on Yummly.","url":"https://recipe.bluelayer.org/recipe/57611/egg-free-m-m-cookies"},{"id":"57609","title":"Almond 'You Must Be Nuts!' Crackers","ingredients":"nuts, almonds
nuts, walnuts, english
seeds, flaxseed
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined.
Add water and olive oil; mix until dough is moist and holds together.
Turn dough onto prepared baking sheet.
Place a second piece of parchment over dough.
Roll dough, using a rolling pin, into a 1/16-inch thick rectangle.
Remove top piece of parchment paper and cut sides of dough to make an even rectangle.
Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
Bake in the preheated oven until outside edges of dough are browned, about 15 minutes.
Cool crackers on the baking sheet; break into squares.","url":"https://recipe.bluelayer.org/recipe/57609/almond-you-must-be-nuts-crackers"},{"id":"57606","title":"Basic Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
wheat germ, crude","directions":"n a large bowl (or in the bowl of an electric mixer) whisk together the water, yeast and sugar.
Let stand for 10 minutes, or until the yeast looks creamy.
Add the remaining ingredients and mix until well blended (or on low for about 2 minutes with a dough hook).
Turn the dough out onto a lightly floured board, and knead, adding more flour if you need, for 10 to 12 minutes, or until the dough is elastic and smooth (or mix on medium for about 8 minutes, until the dough has the same appearance).
Shape the dough into a smooth ball and place in an oiled bowl that allows enough room for the dough to grow.
Cover the bowl tightly with film wrap or a damp towel, and set aside to rise for about one hour, or until the dough doubles in size.
Turn the dough out onto a lightly floured board, gently flatten the dough, and cut into two equal portions.
Shape each portion into a log (I just roll the dough up somewhat tightly) and seal the seam by pressing on it.
Place each piece of dough into a greased 9x5\" loaf pan, seam side down,.
lightly spray the tops with pan spray, and cover again with film wrap or a damp towel.
Allow the loaves to rise about an hour to an hour and a half, until they are about doubled.
Preheat the oven to 350f while the dough is rising.
Bake the loaves for 30 to 45 minutes, or until they are a deep golden brown, and sound hollow when the bottoms are thumped (you'll have to tip them out of their pans to test this).
I did gently brush the tops of the loaves with egg whites for shine before I baked them.
Allow the bread to cool about 30 minutes or longer.","url":"https://recipe.bluelayer.org/recipe/57606/basic-bread"},{"id":"57585","title":"Rye With Swiss and Corned Beef Appetizer","ingredients":"wheat flours, bread, unenriched
cheese, parmesan, hard
corn, sweet, white, raw
butter, without salt
mustard, prepared, yellow","directions":"preheat oven to 400F.
Slice bread into 20 pieces.
If using a 1.5 loaf, slice into 3/4\" to 1\" slices and cut those in half.
Mix all other ingredients in a bowl.
Place about 1 tablespoon of cheese mixture onto each piece of bread and place on a baking sheet either oiled or lined with parchment paper.
Bake for 12 minutes or until cheese is lightly browned in spots.
Broiling is good, also, but be careful not to burn or over brown.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/57585/rye-with-swiss-and-corned-beef-appetizer"},{"id":"57578","title":"Girl Scout Cookies: Samoas or Caramel De-Lites","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate","directions":"Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar.
Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (its possible you might not need to add milk at all).
The dough should come together into a soft, not-too-sticky ball.
Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.
Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.
Repeat with remaining dough.
Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Preheat oven to 300.
Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
Cool on baking sheet, stirring occasionally.
Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.
When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie.
Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl.
Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/57578/girl-scout-cookies-samoas-or-caramel-de-lites"},{"id":"57572","title":"Fresh Peach Tart","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, brown
salt, table
butter, without salt
oil, olive, salad or cooking
water, bottled, generic
peaches, yellow, raw
jams and preserves, apricot
sugars, brown","directions":"For the crust:
Coat a 9-inch round tart pan with a removable bottom with cooking spray or similar capacity rectangular pans.
Add toasted almonds into food processor, pulse until finely ground.
Combine whole wheat pastry flour, ground almonds, sugar and salt in a food processor, pulse until well mixed.
Add butter and oil, pulse until incorporated.
Add ice water and pulse until the dough almost forms.
Turn dough out into prepared pan (it will be crumbly), spread evenly and press firmly into bottom and all the way up the sides to form a crust.
Use a fork to pierce bottom of tart.
Put crust into freezer, freeze about 10 to 15 minutes.
Preheat oven to 400F (200C).
Bake crust until set and the edges are beginning to brown, about 15 minutes.
Let cool on wire rack for about 15 minutes.
For the filling:
Spread strawberry jam evenly over the bottom.
Arrange peach slices neatly over tart.
Sprinkle some sugar on top.
Put in the oven, bake for 15 to 20 minutes.
If the edges turn into too brown, half the baking, use foil paper to wrap the edges to prevent from burning.
Transfer onto a wire rack, let cool completely.
Serve.","url":"https://recipe.bluelayer.org/recipe/57572/fresh-peach-tart"},{"id":"57563","title":"Crusty Rhubarb Pie Recipe","ingredients":"oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated","directions":"Combine oil and lowfat milk and then pour over the flour, salt and sugar.
Mix lightly with a fork and press into the bottom and sides of a 9 inch pie pan.
Set aside.","url":"https://recipe.bluelayer.org/recipe/57563/crusty-rhubarb-pie-recipe"},{"id":"57559","title":"Chocolate Wafer Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Combine crumbs and butter, mixing well.
Firmly press crumb mixture evenly over bottom and sides of a 9 inch pie plate.
Bake at 350F (180C).
for 6 to 8 minutes.","url":"https://recipe.bluelayer.org/recipe/57559/chocolate-wafer-crust"},{"id":"57558","title":"Pate Brisee Food Processor Pie Crust (Real Simple)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
water, bottled, generic","directions":"To Make Crust:.
In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
Add 2 tablespoons of the water.
Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary).
Avoid overprocessing, which will make the dough tough.
Place the still crumbly mixture on a sheet of plastic wrap.
Shape it into a 1-inch-thick disk, using the plastic wrap to help.
Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days.
(The dough can be frozen at this point for up to 2 months.
).
NOTE - you can also pat the crust into the pie pan at this point, then refrigerate at least one hour before baking.
To Prepare Crust for Baking:.
Place the disk of dough on a floured piece of parchment or wax paper.
Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
With a floured rolling pin, roll the dough into an 12-inch circle (work from the center outward, and use the parchment to rotate the dough).
Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate.
Fit the dough into the plate (avoid stretching).
Trim the dough to a 1-inch overhang and tuck it under itself to create a thick rim.
With the index finger of one hand, press the dough against the thumb and forefinger of the opposite hand; continue around the perimeter of the crust.
Refrigerate for at least 30 minutes and up to 2 days before using.","url":"https://recipe.bluelayer.org/recipe/57558/pate-brisee-food-processor-pie-crust-real-simple"},{"id":"57549","title":"Homemade Buttercrunch Candy","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Butter a baking sheet, and set aside.
Melt margarine in 2 quart saucepan.
Add sugar, and stir over medium heat until sugar dissolves.
Stir in water and the corn syrup.
Cook over medium heat, stirring often, to 270 degrees F (132 degrees C).
Remove from heat, and quickly stir in coarse nuts.
Spread on to prepared baking sheet.
Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top.
Top with nuts.
Refrigerate until firm.
Break into small pieces to serve.","url":"https://recipe.bluelayer.org/recipe/57549/homemade-buttercrunch-candy"},{"id":"44833","title":"Golden Parmesan Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
cheese, parmesan, hard","directions":"Heat oven to 425F.
Rinse potatoes; pat dry with paper towels.
Brush 1 Tbsp.
butter onto bottom and up side of 9-inch pie plate.
Toss potatoes with remaining butter and 1/4 cup cheese; layer on bottom and up side of pie plate.
Sprinkle with remaining cheese.
Bake 1 hour or until potatoes are tender.
Loosen potatoes from side and bottom of pie plate; invert immediately onto serving plate.","url":"https://recipe.bluelayer.org/recipe/44833/golden-parmesan-potatoes"},{"id":"14061","title":"Kielbasa with Honey Mustard","ingredients":"kielbasa, polish, turkey and beef, smoked
beverages, carbonated, ginger ale
sugars, brown
honey","directions":"Preheat oven to broil.
Line a baking sheet with aluminum foil.
Slice kielbasa diagonally into 1/4 inch pieces.
In a medium-size skillet saute kielbasa in ginger ale until they are heated through.
Drain well.
Arrange the kielbasa on the prepared baking sheet, then sprinkle them with brown sugar.
Broil the kielbasa until the brown sugar melts and begins to crystallize, check after 3 to 5 minutes.
Serve the kielbasa with honey mustard for dipping.","url":"https://recipe.bluelayer.org/recipe/14061/kielbasa-with-honey-mustard"},{"id":"57544","title":"Granny's Oatmeal Bread","ingredients":"oats
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, canola
molasses
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a large bowl pour the boiling water over the rolled oats.
Add the scalded milk and stir.
Pour in the oil and molasses.
Stir well.
In a separate bowl mix the sugar with the yeast and 1 cup of the flour.
When the oatmeal mixture has cooled to lukewarm add the yeast-flour mixture.
Stir in the salt and remaining 5 cups of flour.
Knead dough for 6 to 8 minutes.
Place the dough in a covered greased bowl and let rise until doubled, about 1 1/2 hours.
Punch the dough down.
Knead for 2 minutes.
Divide dough into two pieces and place into greased 9x5x3 inch loaf pans.
Cover pans and let rise until almost doubled in size.
Bake in a preheated 350 degree F (175 degrees C) oven for 1 hour, or until nicely browned.
Let the loaves cool on a rack.
Remove loaves from pan; wrap well and store in a cool spot.","url":"https://recipe.bluelayer.org/recipe/57544/grannys-oatmeal-bread"},{"id":"57532","title":"Quicker Cinnamon Rolls","ingredients":"sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"To make the filling: Combine all of the dry ingredients in a small bowl.
Add the melted butter and stir with a fork until the mixture looks like wet sand.
Set aside.
To make the dough: Preheat the oven to 425 degrees.
Brush a 9-inch cake pan with 1 tablespoon of melted butter.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt (and the buttermilk powder, if using).
Add the buttermilk (or water, if using buttermilk powder) and 2 tablespoons of the butter and stir until just combined.
Transfer the dough to a floured work surface and knead until the dough is smooth (it will still be very sift and a little sticky, but should be smoother and less lumpy).
Flatten the dough into a rectangle about 12 inches by 8 inches.
Pour 2 tablespoons of the melted butter on and spread around with your fingers.
Pour the filling over though dough and spread it evenly over the top, leaving about a 1/2 inch or so border around the outside edge.
Press the filling down to sort of pack it on top of the dough.
Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit).
Pinch the seam closed and lay the log seam side down.
Cut into 8 even pieces, laying each one flat as you go.
Gently press down on the top of each roll, then transfer them to the prepared cake pan.
Brush with the remaining 2 tablespoons of melted butter.
Bake for 20 to 25 minutes, until golden brown.
To make the icing: In a medium bowl, cream the cream cheese and add the sugar.
Mix until the sugar and cream cheese start to come together a bit.
Add the buttermilk and whisk well, until the mixture is smooth.
Allow the cinnamon rolls to cool in the pan for about 5 minutes, then transfer them to a wire cooling rack set over parchment paper.
Pour the frosting over the cinnamon rolls.
Serve these while theyre still warm.
These will keep in an airtight container for at least 3 days.","url":"https://recipe.bluelayer.org/recipe/57532/quicker-cinnamon-rolls"},{"id":"57529","title":"Apple Pie","ingredients":"apples, raw, with skin
sugars, granulated
sugars, brown
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"(Crust) In a large bowl, combine flour and salt.
Cut in butter with a pastry blender or food procesor (for a fluffier crust) until mixture resembles coarse crumbs.
Stir in water, a tablespoon at a time, until mixture forms a ball.
Wrap in plastic and refrigerate while cutting apples.
Prepare your pastry for a two crust pie.
Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
Combine sugar and cinnamon.
Additional sugar may be needed if apples are tart.
Roll dough out to fit a 9 inch pie plate.
Place crust in pie plate.
Press the dough evenly into the bottom and sides of the pie plate.
Arrange apples in layers in pastry lined pie plate.
Sprinkle the top layers with sugar and cinnamon.
Dot top layer with small pieces of butter.
Cover with top crust.
Place on lowest rack in oven preheated to 450 degrees F (230 degrees C).
Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C).
Bake for 30 to 35 minutes longer.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/57529/apple-pie"},{"id":"57522","title":"Streusel topping for pies and cakes","ingredients":"sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt","directions":"Mix together first four ingredients
Melt butter.
Stir melted butter into dry ingredients until blended and crumbly.
Sprinkle on top of pie, cupcakes, coffee cake, or your favorite fruit muffins before baking.","url":"https://recipe.bluelayer.org/recipe/57522/streusel-topping-for-pies-and-cakes"},{"id":"57518","title":"Whole Wheat Blackberry Ricotta Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat your oven to 425F / 220C degrees.
Line a large baking sheet with parchment paper.
In the bottom of a large widish bowl, whisk flours, baking powder, sugar, and salt together.
With a pastry blender: Add the butter (no need to chop it first if your blender is sturdy), and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas.
Toss in the blackberries, and use the blender again to break them into half-and quarter-berry-sized chunks.
Without a pastry blender: Cut the butter into small pieces with a knife, and work the butter into the flour mixture with your fingertips until the mixture resembles coarse meal.
Roughly chop the blackberries on a cutting board, and stir them into the butter-flour mixture.
Both methods: Using a flexible spatula, add the ricotta and heavy cream to the butter mixture and stir them in to form a dough.
Then use your hands to knead the dough gently into an even mass, right in the bottom of the bowl.
Don't fret if the raspberries get muddled and smudge up the dough.
With as few movements as possible, transfer the dough to a well-floured counter or surface, flour the top of the dough, and pat it into a circular disk about 1-inch high.
With a large knife slice into six equal wedges.
Transfer the scones to the prepared baking sheet with a spatula.
Bake the scones for about 15 minutes, until they are golden at the edges (hs: I couldn't help but give them a little sprinkle of sugar and a quick kiss of with the broiler for a bit of color on top).
Cool on the pan for a couple minutes before transferring to a cooking rack.
Allow to set and cool a bit before eating.","url":"https://recipe.bluelayer.org/recipe/57518/whole-wheat-blackberry-ricotta-scones"},{"id":"57514","title":"Easy Apple Or Blueberry Pie Recipe","ingredients":"blueberries, raw
sugars, granulated","directions":"Put fruit in the bottom of 9 inch pie plate.
Sprinkle the sugar and cinnamon over the fruit.
Heat 1 stick butter.
Beat 1 egg, add in 1 c. flour and 1 c. sugar.
Mix together.
Pour over berries.
Bake at 350 degrees for 45 min.","url":"https://recipe.bluelayer.org/recipe/57514/easy-apple-or-blueberry-pie-recipe"},{"id":"57513","title":"Herbed Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
spices, basil, dried
spices, pepper, black
salt, table
spices, garlic powder
spices, onion powder
spices, oregano, dried
spices, rosemary, dried
cheese, parmesan, hard","directions":"Peel and cut potatoes into about 3/4 inch size pieces.
Place potatoes in pot and cover with water.
Bring to a boil and boil 10 minutes.
Remove from heat and drain.
All to drain for 5 minutes.
Coat the potatoes in melted butter or oil sprinkle spices and parmesan cheese on them.
Stir till all coated.
Pour into casserole and heat at 350F till potatoes start turning lightly browned.
It could take 30 to 40 minutes.
A good golden brown color is desired.","url":"https://recipe.bluelayer.org/recipe/57513/herbed-potatoes"},{"id":"57480","title":"Buttermilk Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
salt, table","directions":"Crumble and brown breakfast sausage in a large, deep sided saute pan over medium heat until brown and beginning to crisp.
About 8 minutes.
Remove sausage from pan to paper towel lined plate, leaving grease in pan.
Whisk flour into sausage drippings to make a roux.
Cook until golden.
About 4 minutes.
This cooks out the raw flavor of the flour.
Whisk milk and buttermilk into roux until well incorporated and no lumps remain.
Increase heat to medium high.
Bring gravy to a slow boil until it thickens slightly, whisking constantly.
About 5 minutes.
Reduce heat to medium low.
Taste a piece of cooked sausage to gage its saltiness.
Stir in sausage, pepper and salt to taste (usually 1/2-1tsp for me).
Lightly simmer uncovered until you have a nice thick gravy, stirring often.
About 10 minutes more.
Serve over your favorite biscuits, toast, eggs, hash browns, heck just about anything!
Lol!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57480/buttermilk-sausage-gravy"},{"id":"57467","title":"Salmon with Cucumber and Dill Sauce","ingredients":"fish, salmon, atlantic, wild, raw
honey
lemon juice, raw
yogurt, greek, plain, nonfat
pickles, cucumber, sour
dill weed, fresh
salt, table","directions":"For the Salmon:
Preheat oven to 350 degrees F. I usually cover a medium sized cookie sheet with foil if it is not non-stick.
You can really just judge the size of the pan based on the size of your salmon filet.
Use a fork to pierce holes in salmon.
Drizzle salmon with a thin layer of honey and lemon juice.
Salt and pepper to taste.
Cook salmon for roughly 20 minutes or until it flakes with a fork.
For the Cucumber and Dill Sauce:
Empty yogurt into small bowl.
Finely chop 1/4 cup of cucumber and add it to the bowl .
Add 1/4 teaspoon of dill weed to bowl.
Salt and pepper to taste.
Stir all ingredients together and chill while fish is cooking.
Then drizzle over your salmon and eat!","url":"https://recipe.bluelayer.org/recipe/57467/salmon-with-cucumber-and-dill-sauce"},{"id":"57441","title":"Pretzel Sticks","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking soda
butter, without salt","directions":"Pre heat oven to 450 degrees.
Place a sheet of foil (dull side up) onto a baking sheet and spray with non-stick cooking spray; set aside.
Combine yeast and 1 1/2 cups warm water in a medium bowl; mix to dissolve.
Add sugar and salt; mix to dissolve.
Add in flour and knead until a smooth, elastic dough is formed.
Let rise for at least 1/2 hour.
While dough is rising, combine the 2 cups of warm water and baking soda and pour into a baking dish or pie plate; set aside.
After the dough has risen to double, pull off 1.4 ounces of dough and roll into a rope 18 to 20 inches long.
Make an upside down U and cross the strands starting at the top to make a twisted stick.
Stir the baking soda solution and then dip the pretzel stick quickly into the solution coating both sides.
Place the stick onto the prepared baking sheet.
Continute making pretzel sticks until the dough is gone.
Allow the pretzels to rise again.
Bake for 10 minutes or until golden brown.
Brush each stick with the melted butter and add any topping you want, cinnamon, salt etc.
These are best when eaten warm.","url":"https://recipe.bluelayer.org/recipe/57441/pretzel-sticks"},{"id":"57437","title":"Chocolate Krispies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
syrup, maple, canadian
cocoa, dry powder, unsweetened
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Put the margarine, sugar and syrup in a saucepan and heat gently until it has all melted and mixed together.
Remove from the heat and add the cocoa powder.
Mix inches.
Add the Rice Krispies and mix well to coat evenly.
Drop tablespoonfuls of the mixture into paper cases.
Chill in the fridge until set.","url":"https://recipe.bluelayer.org/recipe/57437/chocolate-krispies"},{"id":"57434","title":"Toasty Oat Chocolate Chip Shortbread","ingredients":"oats
butter, without salt
sugars, powdered
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
mini semi-sweet chocolate baking chips,","directions":"In a small skillet over medium heat, toast the oats for about 6 minutes, stirring occasionally, until lightly golden and fragrant.
Remove from heat and let cool.
Line a 9x9 inch pan with parchment paper, leaving an overhang on 2 sides.
Lightly grease the parchment paper.
In a medium bowl or the bowl of a stand mixer, cream together the butter and powdered sugar until light, about 2 minutes.
On low speed, beat in the salt and vanilla extract.
Using a rubber spatula, gently stir in the flour until just incorporated.
Stir in the oats and chocolate chips.
Spread dough/batter evenly into the prepared pan, and sprinkle the top with a little salt if desired.
Cover the pan with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees F with a rack in the middle position.
Bake shortbread until golden around the edges and dry on top, about 23-30 minutes.
Let cool completely in the pan on a wire rack.
If desired, gently turn out the shortbread onto a cutting board to cut into pieces.
Because of the texture of shortbread, it might not cut so evenly.
Perfectionists beware.
Shortbread will keep, tightly covered, for 3 days.
Recipe adapted from Rosemary Shortbread Crust in Baked: Explorations.","url":"https://recipe.bluelayer.org/recipe/57434/toasty-oat-chocolate-chip-shortbread"},{"id":"57427","title":"Maple Kielbasa Bites","ingredients":"kielbasa, polish, turkey and beef, smoked
mustard, prepared, yellow
syrup, maple, canadian","directions":"Cut Kielbasa into bite-size pieces.
Dip pieces into a mixture of maple syrup whisked with mustard.
Thread kielbasa on skewers and grill over medium heat, about 3 minutes per side or until browned and heated through.","url":"https://recipe.bluelayer.org/recipe/57427/maple-kielbasa-bites"},{"id":"57423","title":"Mustard Pickles","ingredients":"sugars, granulated
mustard, prepared, yellow
salt, table
vinegar, distilled
horseradish, prepared
pickles, cucumber, sour","directions":"Scrub cucumbers and put in the above mixture.
These are ready to eat in 10 days.
Keep in a glass crock or a 1 gallon jar with cheese cloth\"lid\".
(Lay a piece of cheesecloth over the jar or crock to \"Create\" a lid.
You can wrap a rubber band around to hold in place or use a piece of string.
If using a jar, you can use the metal band that you'd use in canning but don't use the flat lid part, that's where the cheesecloth is used.
This allows air in and \"critters\", dust, bugs etc.
are kept out.
If you don't do this, you may get mold in them too.)
Will keep all winter in cool place.","url":"https://recipe.bluelayer.org/recipe/57423/mustard-pickles"},{"id":"57421","title":"Focaccia","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"These are the ingredients.
Combine the bread and cake flours, yeast, salt and sugar in a bowl.
Add lukewarm water.
Start by mixing it in with cooking chopsticks or something, then switch to folding the dough with your hands.
When the dough is more or less mixed, add the olive oil.
Knead to incorporate the flour in the bowl.
Take the dough out onto a work surface and knead and stretch for about 10 minutes.
Ideally you want the dough to form a thin, translucent film when stretched (as they say often in cookbooks), but you don't have to knead it that long really.
Round the dough off into a ball with a smooth, taut surface.
This is how the dough looks before the 1st rising.
(Put the dough on the lid of a large storage container, and invert the container over the dough.
Leave it to rise.)
After about an hour.
(The measuring cup full of hot water is there to maintain the temperature.)
Today I just divided the dough into 4 pieces.
Usually I divide it into 5 to 6 pieces, which may be easier to bake.
Round off each piece of dough into a ball with a smooth surface.
This dough doesn't need to be rested much.
Once each piece is formed into a smooth ball, go to the next step.
Flour your hands before pressing each dough ball flat.
Use the weight of the dough itself to help stretch it out.
Make the edges a bit thicker than the middle.
This is a better way to stretch the dough than rolling it out with a rolling pin--the dough is puffier this way.
Line a baking tray with parchment paper and put the dough on top.
Go on to the 2nd rising.
Put the whole baking tray in a plastic bag or something to proof.
In the meantime, preheat the oven to 230C.
If you have an electric oven, set it to the highest setting.
The dough will become puffy in about 30 minutes.
Top with olive oil and coarse rock salt and so on.
Add rosemary or other herbs to taste.
It depends on your oven, but basically just bake at 230C for 3 to 5 minutes until lightly browned, and it's done.
The surface is soft too, not hard.
For a cinnamon flavored version, top with butter before baking, and sprinkle with granulated sugar and cinnamon powder.
Spread on pizza sauce, top with cheese, and you have a simple pizza.
Here are some plain round buns made with the same dough.
Variation: Salad pizza!
I put an arugula and cured ham salad on top of a baked focaccia, with mayonnaise diluted with yogurt.
Variation: Light pizza!
No tomato sauce, topped with bacon and sliced bell peppers, mozzarella cheese and olive oil.
Variation: Dessert pizza!
Sprinkle cinnamon powder on sliced banana and bake.
Add lots of chocolate sauce to finish.
Once the foccacia have cooled, wrap up any that you won't eat right away and store in the refrigerator or freezer.
Mist with water and warm in a toaster oven before eating.","url":"https://recipe.bluelayer.org/recipe/57421/focaccia"},{"id":"57418","title":"Apricot Truffles","ingredients":"apricots, dried, sulfured, uncooked
candies, semisweet chocolate
butter, without salt
orange juice, raw
cocoa, dry powder, unsweetened","directions":"Cut up any large pieces of fruit in the preserves.
Break chocolate and butter up in pieces and melt in a pan over low heat.
Remove from heat and add preserves and orange juice.
Transfer to a bowl, let cool to room temperature, cover, and chill in the frig for 4 hours until firm.
Make small truffle balls; if they get too soft, freeze 5-10 minutes until set.
Roll in cocoa powder.
Cover and refrigerate until ready to serve.
You can serve them in mini paper or foil muffin liners.
Store in a tightly covered container in the frig, or the freezer for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/57418/apricot-truffles"},{"id":"57408","title":"Chocolate Toffee Squares","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
spartan, real semi-sweet chocolate baking chips,
rice, white, long-grain, regular, unenriched, cooked without salt
syrup, maple, canadian
water, bottled, generic
sugars, granulated
cream, fluid, heavy whipping
vanilla extract","directions":"NOTE: You can use store bought caramel sundae topping in place of the caramel syrup.
If you make your own, you should start it before making the squares.
For the toffee squares:
Preheat oven to 350 F. Grease an 8x8 inch glass baking dish with dairy free cooking spray.
Set aside.
In a medium size bowl, combine flour, oats, brown sugar, baking soda and salt.
Add melted margarine and stir to combine until the mixture becomes crumbly.
Put half of the mixture into the prepared pan and pat down to create a smooth and even surface.
Place in the oven and bake for 10 minutes.
Remove from oven and immediately sprinkle chocolate chips and Rice Krispies all over the top.
Drizzle caramel syrup on top then sprinkle the remainder of the oat mixture onto the caramel.
Return to oven and bake for 18 to 25 minutes or until top is golden brown and bubbly.
Remove from oven and cool completely before slicing.
To make the caramel syrup:
Place water in a heavy bottom sauce pot.
Add sugar in one pile.
DO NOT STIR.
Place on medium to high heat and bring to a boil without stirring until sugar turns amber in color but is not burned.
Remove from heat and add heavy cream in a very slow and steady stream while whisking rapidly.
Be careful not to add liquid too quickly or sugar will boil over.
Once it stops bubbling and becomes smooth and shiny, add vanilla and stir.
Set aside to cool then place in a glass jar and store in fridge overnight to set.
Caramel sauce is inspired by Michael Smiths Caramel Sauce recipe.","url":"https://recipe.bluelayer.org/recipe/57408/chocolate-toffee-squares"},{"id":"57396","title":"Spinach Salad With Feta and Nutmeg","ingredients":"lemon juice, raw
cheese, feta
spices, nutmeg, ground
spices, pepper, black
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
spinach, raw","directions":"Put vinegar in a large bowl with the feta.
Use a fork to mash the cheese a little and stir them together.
Add the nutmeg and the black pepper and stir again.
Keep stirring while you slowly pour in the olive oil.
Chip the spinach leaves into small pieces, add to the bowl and toss to coat with the dressing.
Taste and adjust the seasoning, adding salt if necessary.
Divide among salad bowls, top each with a dollop of yogurt and a dusting of nutmeg, and serve.","url":"https://recipe.bluelayer.org/recipe/57396/spinach-salad-with-feta-and-nutmeg"},{"id":"57389","title":"Pork and Peppers Over Potatoes","ingredients":"potatoes, raw, skin
pork, fresh, loin, tenderloin, separable lean only, raw
oil, olive, salad or cooking
onions, raw
peppers, sweet, green, raw
vinegar, balsamic
salt, table","directions":"Scrub potatoes, but do not peel.
Cover with water, and boil in a covered pot, about 20 minutes.
Cut pork into 4 equal pieces.
Heat one teaspoon of the oil in a nonstick pan, and brown the pork on all sides.
Cut whole onions and peppers into eighths.
Slice in food processor.
When pork is browned, set aside.
Add remaining oil to pan, and cook onions and peppers over medium-high heat until they soften, about 5 minutes.
Stir in vinegar and pork, and cook another minute or two.
Drain potatoes and place in shallow serving dish; mash coarsely and season with salt; spoon in the pork and vegetables.","url":"https://recipe.bluelayer.org/recipe/57389/pork-and-peppers-over-potatoes"},{"id":"57386","title":"Homemade Fresh Bacon Bits","ingredients":"bacon, meatless
spices, pepper, black","directions":"Partially freeze your package of bacon so that it holds together easier while slicing.
Use a sharp knife and cut the frozen bacon into long strips about 1/4 inch wide.
Turn the bacon and cut the strips into pieces also about 1/4 in wide.
Sprinkle with pepper.
Fry over a medium high heat until crisp.
Remove with a slotted spoon and drain on paper towels.
You can freeze this for later use by placing the bacon bits in a single layer on a cooking sheet.
Once they are frozen, place them in a zip lock bag for use in recipes, salads or baked potatoes.
Freezing this way allows you to be able to take out just what you need without thawing the entire bag of frozen solid bacon bits.","url":"https://recipe.bluelayer.org/recipe/57386/homemade-fresh-bacon-bits"},{"id":"57377","title":"Chocolate Peppermint Stars","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
butter, without salt
sugars, powdered
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
peppermint, fresh","directions":"Sift flour, cocoa, and salt into medium bowl.
Beat butter and sugar in large bowl until smooth.
Beat in vanilla.
Add dry ingredients; beat until dough holds together.
Divide dough in half.
Shape each piece into disk.
Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
Set rack in center of oven and preheat to 300F.
Line 2 rimmed baking sheets with parchment.
Roll out 1 dough disk on floured surface to 1/4-inch thickness.
Using 3-inch star-shaped cutter, cut out cookies.
Transfer to sheets, spacing 1 inch apart.
Gather scraps into ball.
Wrap; chill until firm, about 30 minutes.
Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes.
Cool on sheets 10 minutes.
Transfer to racks and cool completely.
Repeat rolling, cutting, and baking until all dough is used.
Do ahead Can be made ahead.
Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth.
Using small spoon, drizzle chocolate over cookies in zigzag lines.
Sprinkle with crushed candies.
Drizzle remaining chocolate over.
Let stand until chocolate is set, at least 1 hour.
Do ahead Can be made 3 days ahead.
Store cookies between sheets of waxed paper in airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/57377/chocolate-peppermint-stars"},{"id":"57365","title":"Corn Tortillas","ingredients":"snacks, tortilla chips, light (baked with less oil)
salt, table
water, bottled, generic","directions":"Measure the flour into a bowl.
Add the salt and the lukewarm water to the flour, adding the last 1/2 cup of water slowly until you have the right consistency.
Mix the dough together with a fork or wooden spoon until it forms a ball.
Knead the ball of dough until it's smooth and not sticky.
Cover the dough ball with a towel to retain moisture and set aside for 1 hour.
Break off pieces of dough from the main dough ball and roll them in 1 1/2-inch balls.
Place a piece of heavy plastic wrap on the tortilla press, put a dough-ball in the center of the tortilla press and cover it with another piece of heavy lastic wrap.
Bring down the top of the tortilla press and push the handle down.
Open the press and carefully remove the plastic wrap from the top of the tortilla dough.
Slide your hand under the tortilla and flip it over to your other hand.
This makes it easier to remove the plastic wrap.
Repeat the process until you have made tortillas from all of the dough.
To cook the tortillas: Preheat cast iron griddle (comal) or cast iron skillet and when it's very hot, place a tortilla on it.
Flip the tortilla over when it begins to get dry around the edges.
Cook it until it begins to puff up on the top.
Tap the tortilla with your fingertips lightly to make it puff evenly.
Allow it to cook for 1 1/2 to 2 minutes before removing the tortilla from the heat.
Wrap the tortillas in a clean towel or napkin and serve with your favorite food.","url":"https://recipe.bluelayer.org/recipe/57365/corn-tortillas"},{"id":"57364","title":"Cookie and Pecan Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, pecans
raisins, seeded
cherries, sweet, raw
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, stir together the cookies, pecan halves, raisins, and cherries.
Place a piece of parchment inside an 8 by 8-inch baking dish.
Parchment should hang over the edges all around.
(Alternatively, you can butter the dish on all sides.)
Place a large saucepan or deep skillet on low heat, melt 2 sticks of butter then add in the brown sugar.
Stir until the sugar has dissolved.
Bring to a simmer.
Stir to make sure the sugar is melted and cook for 1 more minute.
Add the butter mixture to the cookies, pecans, raisins and cherries.
Stir until combined.
Pour the warm mixture into the prepared baking pan.
Spread evenly with a spatula or the back of a large spoon.
Place a medium saucepan of water, about 2 cups, onto a medium heat.
Then place a heat-proof bowl over it to create a double boiler.
Add the chocolate chips to the bowl.
Allow the chocolate to sit for 1 minute over the heat.
When it starts to melt, stir until it's completely melted.
Pour the melted chocolate over top of the pecan mixture.
Spread out evenly.
Place the mixture into the refrigerator for about 1 hour or into the freezer for 10 minutes to set the chocolate.
Once set, tip out onto a cutting board, peel off the parchment and with a sharp knife cut the slab into small squares and serve.","url":"https://recipe.bluelayer.org/recipe/57364/cookie-and-pecan-bars"},{"id":"57360","title":"Glazed Strawberry Whipped Cream Pie Recipe","ingredients":"strawberries, raw
sugars, powdered
water, bottled, generic
cornstarch
sugars, granulated","directions":"After washing strawberries, select 3 c. of the nicer berries.
Add in 1/2 c. confectioners sugar.
Let stand 1 hour to sweeten.
Crush remaining berries (1 c.) and cook with 1 c. of water.
Cook abut 2 min.
Sieve.
Then mix 1 1/2 Tbsp.
cornstarch and 1/2 to 3/4 c. granulated sugar.
Stir this mix into the berry juice and cook till clear and thick.
(Keep stirring constantly).
Add in a little red food coloring.
Bake pie shell and when cold fill it with the fresh sweetened berries and pour the warm sauce over it.
Cold.
Cover with whipped cream.","url":"https://recipe.bluelayer.org/recipe/57360/glazed-strawberry-whipped-cream-pie-recipe"},{"id":"57355","title":"Sinful Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
orange juice, raw
nuts, macadamia nuts, raw
goji berries, dried
spartan, real semi-sweet chocolate baking chips,","directions":"In a microwave safe bowl, add the dark chocolate chips and melt them in the microwave for 30 seconds at a time, checking often to avoid burning.
Once melted add zest, nuts, and berries and mix to combine.
Spread the mixture onto a sheet of wax paper.
While bark is cooling put the white chocolate chips in another microwave safe bowl and melt them in the same manner as above.
Once melted, drizzle the white chocolate over the top of the bark.
Place in the fridge and let it set up.
Then break into pieces.","url":"https://recipe.bluelayer.org/recipe/57355/sinful-chocolate-bark"},{"id":"57347","title":"White and Dark Chocolate Dogwood Bark","ingredients":"nuts, pecans
spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate","directions":"Preheat the oven to 325 degrees .
Toast the pecans on a baking sheet in the preheated oven for 8 minutes.
remove the nuts from the oven and set aside to cool at room temperature until needed.
Heat 1-inch of water in the bottom half of a double boiler over medium heat.
With the heat on, place the white chocolate in the top half of the double boiler.
Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes.
Transfer the melted chocolate to a 1-quart bowl and set aside.
Thoroughly wash and dry the top half of the double boiler.
Heat 1 inch of water in the bottom half of a double boiler over medium heat.
With the heat on, place the semisweet chocolate in the top half of the double boiler.
Use a rubber spatula to stir the chocolate until completely melted and smooth, about 6 minutes.
Transfer the melted chocolate to a 4-quart bowl.
Allow the chocolate to stand at room temperature for 5 minutes before proceeding.
Add the pecans to the bowl of melted semisweet chocolate.
Use a rubber spatula to fold in the pecans until combined.
Pour the chocolate pecan mixture onto a nonstick baking sheet with sides and use a rubber spatula to spread evenly.
drizzle the white chocolate, one tablespoon at a time, over the entire surface of the chocolate pecan mixture.
Use a rubber spatula to spread and blend the white chocolate into the surface of the chocolate pecan mixture creating a marbleized effect (be careful not to overblend which would diminish the marbleized effect).
Allow the mixture to cool at room temperature for 30 minutes.
Cover the baking sheet with plastic wrap and refrigerate until the bark is hard, about 1 hour.
Remove the baking sheet from the refrigerator and transfer the bark to a cutting board.
Use a cook's knife to cut the bark into irregular pieces.
Refrigerate in a tightly sealed plastic container until ready to use.","url":"https://recipe.bluelayer.org/recipe/57347/white-and-dark-chocolate-dogwood-bark"},{"id":"57342","title":"Peanut Butter and Chocolate Pralines","ingredients":"sugars, granulated
sugars, brown
spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
syrups, corn, light
butter, without salt
salt, table
peanut butter, smooth style, without salt
nuts, pecans","directions":"In a heavy saucepan, over medium heat, combine all of the ingredients except the pecan pieces.
Stir until the sugar dissolves.
Continue to cook, stirring, until the mixture begins to bubble around the edges of the pan, about 12 minutes.
Add the pecans and continue to stir until mixture thickens, about 8 minutes, and reaches 234 to 240 degrees F on a candy thermometer, or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens.
Remove from the heat and drop by the tablespoonful onto waxed paper.
Let cool and lift the pralines with a thin knife","url":"https://recipe.bluelayer.org/recipe/57342/peanut-butter-and-chocolate-pralines"},{"id":"57340","title":"Simple Berry Crumble","ingredients":"goji berries, dried
oats
wheat flour, white, all-purpose, unenriched
nuts, pecans
salt, table
spices, cinnamon, ground
syrup, maple, canadian
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees F.
Pour berries evenly into a 9-inch pie dish.
Stir together remaining ingredients and layer on top of berries.
Bake for 40 minutes, or until crumble has browned and fruit is bubbly.","url":"https://recipe.bluelayer.org/recipe/57340/simple-berry-crumble"},{"id":"57331","title":"Mustard - Stadium Style Brown","ingredients":"mustard, prepared, yellow
alcoholic beverage, beer, regular, all
mustard, prepared, yellow
honey
salt, table","directions":"put mustard seeds and beer in a non-reactive bowl and let stand overnight.
pour into a food processor and pulse several time to break up the seeds.
then run the processor until the seeds are ground up to the size you prefer(the bigger the seed pieces, the greater the heat).
add the rest of the ingredients to the food processor and blend completely, please note, this should be thicker than yellow mustaed, but not much.
Store in a squeeze bottle in the refirgerator.
Enjoy with grilled brats (family favorite).","url":"https://recipe.bluelayer.org/recipe/57331/mustard-stadium-style-brown"},{"id":"57311","title":"Pie Crust IV","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly.
Add as much water as needed to hold together, and mix lightly with a fork.
Roll gently on a floured pastry cloth to about an inch larger than pie plate.
Fold carefully in half, lift to pie plate, and unfold.
Press into pan.
For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim.
Fold up, and pinch so edge of pie is raised from rim.","url":"https://recipe.bluelayer.org/recipe/57311/pie-crust-iv"},{"id":"57306","title":"Pie Crust For Fruit Cobbler Pie Recipe","ingredients":"spices, pumpkin pie spice
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt","directions":"Mix, cut in butter till coarse crumbs.
Sprinkle over pie and bake till golden.","url":"https://recipe.bluelayer.org/recipe/57306/pie-crust-for-fruit-cobbler-pie-recipe"},{"id":"57303","title":"Milk Chocolate and Cherry Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cherries, sweet, raw","directions":"Line an 8-inch square baking pan with foil, making sure the foil is tucked into the corners and that there is at least 1-inch overhanging the top of the pan on all sides.
Melt the chocolate chips and butter, whisking occasionally until smooth.
Remove from heat and stir in the cereal and cherries.
Spread the chocolate mixture across the bottom of the baking pan in an even layer with a spatula (it doesn't have to be perfect).
Refrigerate until hardened, about 1 hour.
Break into pieces.
Will keep in an airtight container in the fridge for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/57303/milk-chocolate-and-cherry-crunch"},{"id":"57302","title":"1 Minute Meatballs","ingredients":"pork sausage, link/patty, unprepared
oil, olive, salad or cooking","directions":"Remove skin from sausages.
Cut into 1-1 1/2\" pieces.
Add oil, if using, and fry sausage until brown and no longer pink.
Drain on paper towel and use in your favorite recipe.","url":"https://recipe.bluelayer.org/recipe/57302/1-minute-meatballs"},{"id":"57297","title":"Quick Rocky Road","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows","directions":"Melt chocolate in microwave on low power; keep checking every 30 seconds.
Put Turkish delight & marshmallow into a large bowl, then pour the melted chocolate over and mix carefully.
Pour or spoon mixture on to a baking paper lined tray and chill for one hour before cutting into pieces.","url":"https://recipe.bluelayer.org/recipe/57297/quick-rocky-road"},{"id":"57296","title":"Diced Potatoes in Soy Sauce","ingredients":"butter, without salt
potatoes, raw, skin
soy sauce made from soy (tamari)","directions":"Heat oven to 450.
Place butter in a 13x9 or 10x15 rimmed baking pan; set pan in oven until butter is melted.
Add potatoes to pan and stir to coat with butter.
Bake stirring occasionally, until potatoes are tender when pierced (about 20 minutes).
Add soy sauce to potatoes and stir to coat.
Continue to bake until potatoes look dry (about 10 more minutes).
Good served with beef roast or steak.","url":"https://recipe.bluelayer.org/recipe/57296/diced-potatoes-in-soy-sauce"},{"id":"57286","title":"Homemade Flour Tortilla","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Use a large mixing bowl, combine the flour, baking powder and salt.
Drop 1/2 cup of the shortening onto the flour mixture and cut the shortening until it crumbles.
Use a pastry cutter or fork or your clean hands, slowly pour the hot water into your bowl (flour with shortening mixture).
Stir using a wooden spoon until it sticks to itself.
If it looks dry and lacks moisture, add in 1 or 2 tbsp of shortening.
Add as needed.
Knead in the bowl until the bowl forms a ball and is not sticky anymore.
It shouldnt stick to the sides of your bowl.
Using a tea towel or a clean kitchen towel, cover and let the dough rest for an hour.
Break the dough into 14-16 smaller pieces and roll into balls.
Cover the dough balls for an additional 30 minutes.
Preheat a large non stick skillet.
Using a well floured surface and a well floured rolling pin, roll one dough ball at a time into a thin round shape.
Place the thin dough into the hot skillet.
You will know when it is ready to be flipped when the dough is bubbly on top.
Flip the tortilla and cook until golden.
Wrap the cooked tortilla in a clean tea towel or put in a tortilla container to keep it warm.
Serve with your favorite Mexican dish.","url":"https://recipe.bluelayer.org/recipe/57286/homemade-flour-tortilla"},{"id":"57277","title":"Honey BBQ Boneless Chicken Breasts Recipe winktome","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, barbecue
oil, olive, salad or cooking
mustard, prepared, yellow
honey
spices, rosemary, dried
spices, thyme, dried
salt, table
spices, pepper, black","directions":"In a large bowl, stir together the KC Masterpiece Barbecue Sauce, olive oil, mustard, honey, rosemary, thyme, salt & pepper until well combined.
Reserve 3/4 of a cup of the sauce to be used later for basting.
Place chicken into bowl with remaining sauce and marinate for at least 1 hour or all day.
Preheat grill to medium high.
Brush or spray grates with vegetable oil to prevent sticking.
Place chicken breasts on grill, close lid and lower heat to medium.
Grill for 3-4 minutes and then flip the chicken over and baste with the reserved sauce.
Grill for an additional 3-4 minutes or until cooked through.
One last flip of the chicken to sauce the other side and then continue to grill for just enough time to set the sauce.
Remove from grill, tent with foil and let rest for 5-10 minutes.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/57277/honey-bbq-boneless-chicken-breasts-recipe-winktome"},{"id":"57266","title":"Noodles and Pot Cheese","ingredients":"egg substitute, powder
bacon, meatless
cheese, parmesan, hard
butter, salted
spices, pepper, black
salt, table","directions":"Cook the bacon until crisp (Not Burnt).
Save the Bacon fat.
Place the bacon on a paper towel and set aside.
When the Bacon is cooled and crisp, Chop it into small pieces.
Slice the butter into 1tbsp size pieces.
In a Large Pot cook the pasta as per package instructions.
Drain the pasta (do not rinse).
Put the pasta back into the pot.
Add the butter.
Add 2 tbsp of Bacon fat.
Add the Farmer Cheese.
Add in the bacon, salt and pepper.
Mix together until the butter is melted and the cheese has become infused with the pasta.
Serve it up hot, also good cold.","url":"https://recipe.bluelayer.org/recipe/57266/noodles-and-pot-cheese"},{"id":"57255","title":"Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Measure out flour, sugar and salt in a bowl, and place in freezer.
Cube butter and shortning into 1/2 inch cubes and place in freezer as well, for up to 30 mintues.
Combine the chilled fats to the bowl of flour/sugar/salt, and pinch together with your fingers to combine, until mixture is about the size of small peas.
You can also use a pastry cutter, but I find my hands work even better.
Slowly drizzle ice water over the top and gently knead until no dry patches remain.
Try to press the dough together with your fingers, and it should hold together.
If not, sprinkle some more ice water, and knead a tiny bit more.
The dough should look rather rough, not smooth like bread or pizza dough.
Divide in half and press each half into a round flat disk, wrap in plastice wrap.
Refrigerate disks for at least 30 mintues, (or up to several days) before rolling out pie.
Roll out the dough.
If dough has been chilling for longer than 30 minutes, let it stand at room temperature until pliable enough to roll.
Flour your work surface and roll out dough, working from the middle out, in all directions.
Roll out dough 3-4 inches larger than your pie pan so you can cover the entire bottom and create a rim.
Roll dough over your pin, and transfer to your pie pan.
Trim any excess dough, leaving about 3/4 inch around the edge.
Follow the instrucitons what whatever pie you will be making.
The second half of the dough can be used for another pie, or to top this one!","url":"https://recipe.bluelayer.org/recipe/57255/flaky-pie-crust"},{"id":"57244","title":"Oh, Fudge! Choco-Peanut Butter Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
salt, table
vanilla extract
butter, salted
peanut butter, smooth style, without salt","directions":"In medium saucepan, mix together first four ingredients.Cook over medium heat until mixture has risen high in the pan and then come down, about 10 minutes.
Drop a little bit of the mixture into a small saucer of cold water.
If it forms a ball, it is ready for the next step.
Or, use a candy thermometer to check mixture for doneness; the thermometer should register 232 degrees.
Add vanilla and butter; stir well.
Fold in peanut butter.
Fudge will harden quickly, so immediately spoon thick mixture into greased 8-by-8 inch glass or metal pan and smooth down with back of spoon.
Cool on counter for about 30 minutes, the cut into bite size pieces and serve.
Store any extra, covered, in cool, dry place.","url":"https://recipe.bluelayer.org/recipe/57244/oh-fudge-choco-peanut-butter-fudge"},{"id":"57241","title":"Ornament Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Preheat oven to 300 degrees F (150 degrees C).
Combine the flour, salt and water; mix well and knead for 10 minutes.
Roll out on a lightly floured surface.
Cut into desired shapes and make holes for hanging.
Bake for 30 minutes; allow to cool.
Decorate with poster paints or tube paints.
Allow to dry and spray with clear polyurethane on both sides to preserve.
Use ribbon or yarn pieces to hang.","url":"https://recipe.bluelayer.org/recipe/57241/ornament-dough"},{"id":"57239","title":"Herb Pie Recipe","ingredients":"beef, grass-fed, ground, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
tomatoes, red, ripe, raw, year round average
tomato products, canned, puree, without salt added
sugars, granulated
salt, table
spices, garlic powder
spices, oregano, dried
spices, pepper, black
cheese, cheddar","directions":"Brown meat and break into chunks.
Saute/fry onion in drippings till soft.
Blend in flour, tomatoes, tomato puree, grated cheese and seasonings.
Heat, stirring constantly till thickened and simmer 10 min to blend flavor.
Make pastry.
Line pie plate.
Flute rim and add in meat mix.
Cover with slices of cheddar cheese.
Top with 2\" rounds of pastry.
PASTRY: Combine flour, cheese, garlic salt and oregano.
Cut in butter.
Add in water, 1 Tbsp.
at a time.
Save some pastry to make 2\" rounds for top of pie.
Bake at 400 degrees for 35 to 45 min.","url":"https://recipe.bluelayer.org/recipe/57239/herb-pie-recipe"},{"id":"57227","title":"Nut Crust (4 Ingredients)","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Combine all ingredients.
Press over sides and bottom of greased 9-inch pie plate.
Bake 10 minutes at 325 degrees.
Cool.","url":"https://recipe.bluelayer.org/recipe/57227/nut-crust-4-ingredients"},{"id":"57219","title":"Creamy Pumpkin Soup","ingredients":"onions, raw
soup, chicken broth or bouillon, dry
pumpkin, raw
cream, whipped, cream topping, pressurized","directions":"Wash, halve and scrape out seeds and fiber.
Peel and cube.
Cook, covered, in boiling water until tender (about 25 minutes).
Mash in blender or by hand and let drain in strainer for 30 minutes.
You'll need about 5 cups of cubed fresh pumpkin to yield enough cooked puree.
If you plan to use the pumpkin shell as the soup tureen, cook all the cubed pumpkin, saving any leftover puree for use in pies, breads or muffins.
To make the soup: Cook diced onion with stock in a large saucepan for about 10 minutes.
Add pumpkin puree and seasonings.
Process in blender or food processor until smooth.
Return to saucepan.
Add cream and heat through, but do not allow to boil.
Taste and adjust seasonings.
Ladle into pumpkin shell if desired, replace lid, and ladle into individual bowls at the table.
Garnish each with a dollop of whipped cream and sprinkle herbs if needed.","url":"https://recipe.bluelayer.org/recipe/57219/creamy-pumpkin-soup"},{"id":"57218","title":"Easy Honey BBQ Chicken Nuggets","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, barbecue
honey
spices, garlic powder
spices, garlic powder
spices, chili powder
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 350 degrees F.
Place bite size chicken pieces in a gallon-sized resealable bag (or lidded bowl).
Add BBQ sauce, honey, and spices.
Zip the bag and shake until chicken is thoroughly coated.
Add breadcrumbs and shake again until chicken is completely coated.
Spread on a foil-lined greased baking sheet.
Bake for 10 minutes or until no longer pink in the center.","url":"https://recipe.bluelayer.org/recipe/57218/easy-honey-bbq-chicken-nuggets"},{"id":"57213","title":"Soft and Fluffy Rich Shokupan (Square Bread Loaf) With Cream","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
cream, fluid, heavy whipping
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in your bread maker except for the shortening.
Set it to knead for 15 minutes and then rise for 40 minutes.
Once the first rising has finished, remove the dough from the bread maker.
Divide the dough into two pieces and place on a bread mat to let the dough rest for 10 minutes.
If you do not have a bread mat, put the dough on a piece of plastic wrap.
Wrap the dough in a plastic bag while it is resting to make sure it doesn't dry out.
This is how the dough looks when it has rested.
Use a rolling pin to roll each piece of dough into a square shape.
Fold the dough into thirds.
Roll it up vertically.
Then do the same with the other piece of dough.
Lightly grease the bread pan with shortening.
Put the two rolled pieces of dough with the end of the rolls facing down in the corners of the pan.
Let the dough rise a second time using the bread proofing setting of your oven, 40 minutes at 40C.
If your bread pan has a lid, you can choose whether to use it or not!
This is how ithe dough when the second rising is complete.
Bake in the oven for 30 minutes at 180C.
Once it is done baking remove it from the pan while it is still hot, and leave it to cool on a rack to complete.
This loaf was baked without the lid.
This photo shows a loaf baked in a square bread pan with the lid on.","url":"https://recipe.bluelayer.org/recipe/57213/soft-and-fluffy-rich-shokupan-square-bread-loaf-with-cream"},{"id":"57199","title":"Blueberry Jell-O Side Salad","ingredients":"water, bottled, generic
grapes, red or green (european type, such as thompson seedless), raw
cherries, sweet, raw
pineapple, raw, all varieties
blueberries, raw
cheese, parmesan, hard
cream, sour, cultured
sugars, granulated
vanilla extract
nuts, walnuts, english","directions":"In a large bowl, stir together water and Jell-O powders until no powder remains undissolved.
Then add pineapple with juice and pie filling.
Mix thoroughly then put it into a 9x13 size serving dish and level the top.
Put it into the refrigerator and let it chill until firm.
In a medium-sized bowl, whip together the cream cheese, sour cream, sugar and vanilla until very smooth and light.
Spread it over the set gelatin and sprinkle nuts on top.
Keep refrigerated until served.","url":"https://recipe.bluelayer.org/recipe/57199/blueberry-jell-o-side-salad"},{"id":"57195","title":"Date and Cranberries Bars","ingredients":"dates, deglet noor
cranberries, dried, sweetened
sugars, brown
butter, without salt
honey
water, bottled, generic
water, bottled, generic
oats
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"In a saucepan, cook dates, cranberries, sugar, butter and honey (cover with enough water) until you get fruits re-hydrated and the mixture syrupy.
Add the orange blossom water.
In a bowl, mix oats, flours (I didnt, but you could add a bit of salt to sharpen the taste)
Add the fruit compote to the dry ingredients and mix thoroughly.
I cooked it in a glass container covered with a teflon sheet at 350 F for 30 minutes.
When cooked, reverse the dish onto a board, wait 10 minutes and cut in pieces.
Why the orange blossom water??
Thats the taste i love in good Baklava.","url":"https://recipe.bluelayer.org/recipe/57195/date-and-cranberries-bars"},{"id":"57193","title":"Tangerine Marmalade","ingredients":"tangerines, (mandarin oranges), raw
sugars, granulated","directions":"Peel the skin from the tangerines in large piecs; set aside.
Squeeze the juice from the pulp and discard pulp; set juice aside.
Simmer peel in water to cover for 10-12 minutes.
Drain and cover peel with cold water; soak overnight.
Drain peel again, and chop medium fine.
In a heavy bottom large saucepan combine peel, resrved juice, and sugar.
Bring to a boil, reduce heat, and simmer, stirring frequently, for about 25-30 minutes or until thick.
Spoon into sterilized jars and tore in a cool place.","url":"https://recipe.bluelayer.org/recipe/57193/tangerine-marmalade"},{"id":"57189","title":"Australian Honeycomb","ingredients":"water, bottled, generic
sugars, granulated
honey
syrups, corn, light
leavening agents, baking soda","directions":"In a medium size, heavy bottomed saucepan, combine water, sugar, honey and corn syrup.
Clip a candy thermometer onto the inside of the pan.
Over medium-high heat, bring mixture to a boil without stirring.
Using a pastry brush dipped in water, brush down the sides of the pan to remove any undissolved sugar granules.
Continue cooking until sugar reaches 300 degrees (hard crack stage)before removing from heat.
Working quickly, add baking soda to sugar mixture and whisk until baking soda is well-incorporated.
This may take a few seconds and liquid will bubble up and become foamy.
Still working quickly, pour mixture onto a silicone baking mat or a parchment lined baking sheet.
The mixture will spread out, puff up slightly and have a porous, shiny surface.
Allow to harden for about 20 minutes without touching or moving it.
Once cooled break honeycomb into pieces.
Store in an airtight container at room temperature.
It will last 1 to 2 days before it begins to lose it's crunch.
Be sure to coat with semi-sweet chocolate chips melted in the microwave before breaking this if you want the lovely confection as served in Australia.","url":"https://recipe.bluelayer.org/recipe/57189/australian-honeycomb"},{"id":"57182","title":"Biscotti with Berries and White Chocolate","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,
goji berries, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all ingredients in a bowl.
Mix lightly with a whisk.
Add the finely chopped white chocolate and the dried berries.
Add the milk.
Using a rubber spatula, fold in the mixture in cutting motion.
Please adjust the amount of milk (refer to Helpful Hints).
Place the dough on a sheet of parchment paper.
Dust the dough with a small amount of cake flour, and roll it out thinly (to about 1 cm thickness).
Bake for 15 minutes in a 180C preheated oven.
Chop it up into 1 cm pieces.
With the cut side facing up, bake for 20 minutes at 160C.
These biscotti are also delicious dipped in chocolate.","url":"https://recipe.bluelayer.org/recipe/57182/biscotti-with-berries-and-white-chocolate"},{"id":"57177","title":"Old Fashioned Peanut Butter Candy","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract","directions":"Bring milk & sugar to a boil.
Cook until syrup forms a soft ball in cold water in saucer.
Remove from heat.
Add vanilla and peanut butter.
Beat well and pour into buttered pan.
Let cool and cut into pieces.","url":"https://recipe.bluelayer.org/recipe/57177/old-fashioned-peanut-butter-candy"},{"id":"57173","title":"Jalapeno Cheese Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cumin seed
salt, table
spices, pepper, red or cayenne
butter, without salt
cheese, parmesan, hard
water, bottled, generic
spices, paprika","directions":"Preheat oven to 400 degrees F.
In a large mixing bowl stir together the flour, cumin, salt, and red pepper.
Cut in the butter until the size of coarse crumbs.
Stir in the shredded cheese.
Sprinkle the water over the mixture, stirring until all the dough is moistened.
Turn the dough onto a large piece of waxed paper or plastic wrap and gather the dough into a ball; then flatten into a disk.
If necessary, wrap and refrigerate for 30 min or until easy to handle.
On a lightly floured surface roll the dough to about 1/8-inch thickness.
Using a floured 2\" cookie cutter to cut dough, rerolling as necessary.
Place pieces about 1/2 inch apart on an ungreased cookie sheet.
Bake for 8 min or until crackers are golden brown around the edges.
Transfer to a rack to cool completely.
If desired, lightly sprinkle with paprika.","url":"https://recipe.bluelayer.org/recipe/57173/jalapeno-cheese-crackers"},{"id":"57171","title":"Eggnog Cherry Creams","ingredients":"eggnog
sugars, granulated
syrups, corn, light
salt, table
butter, without salt
cherries, sweet, raw
nuts, pecans","directions":"Combine the egg nog, sugar, corn syrup, and salt in a stainless steel or enamel saucepan.
The pan should hold at least 2 1/2 quarts to allow for boiling and beating.
Cook, stirring frequently to prevent scorching, until the mixture reaches the soft ball stage (about 235 degrees) and forms a soft ball when dropped into cold water.
At this point cool the sugar mixture to lukewarm, add the butter and begin beating; this is an important step in the recipe; if possible have someone to help with the beating because beating must be kept up until the candy loses its gloss (when it crystallizes).
Just as the candy begins to lose its gloss, stir in the cherries and nuts and spread into a buttered pie dish.
This must be done quickly or the candy will set in the pan.
Cool and cut into squares.","url":"https://recipe.bluelayer.org/recipe/57171/eggnog-cherry-creams"},{"id":"57154","title":"Oreo Rice Krispie Treats","ingredients":"spartan, real semi-sweet chocolate baking chips,
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
candies, marshmallows","directions":"Mix crushed oreos and rice crispies.
Melt butter and marshmellows in microwave (1 minute, stir, put back in for another 30 seconds).
Pour butter marshmellows into oreos and rice crispies and mix.
Once it cools a bit, it is easiest to do with your hands.
Press into 8 x 10 pan.
Let sit about 30 minutes before eating.","url":"https://recipe.bluelayer.org/recipe/57154/oreo-rice-krispie-treats"},{"id":"57153","title":"Allergy Friendly Trail Mix","ingredients":"bananas, raw
cranberries, dried, sweetened
seeds, sunflower seed kernels, dried
spartan, real semi-sweet chocolate baking chips,","directions":"Break banana chips into small (1/2 inch) pieces and place in a quart-size plastic storage bag or container with lid.
Add cranberries, sunflower seeds, and carob or chocolate chips to the bag or container.
Close bag or container and shake gently to mix.
Taste mix and adjust ingredients to your level of salt/sweet and soft/crunchy.","url":"https://recipe.bluelayer.org/recipe/57153/allergy-friendly-trail-mix"},{"id":"57141","title":"Almond Chocolate Bark","ingredients":"nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Melt the semisweet chocolate over low heat in a 2-quart saucepan, stirring constantly.
Remove both saucepans from the heat.
Stir in the almonds.
On a large cookie sheet, spread semisweet chocolate mixture to about 1/4-inch thickness.
Refrigerate at least 1 hour or until firm.
Break the bark into pieces.
Store in the fridge for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/57141/almond-chocolate-bark"},{"id":"57129","title":"Aunt Anna's Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, paprika
salt, table","directions":"Sprinkle the chicken pieces liberally with paprika.
Salt them according to taste.
Bake in an uncovered dish at 350 for an hour.
Drain the fat off and add about 1 inch of water in the pan.
Cover tightly and bake for another hour.
Pour the drippings off to use a clear juice/gravy.","url":"https://recipe.bluelayer.org/recipe/57129/aunt-annas-chicken"},{"id":"57126","title":"Buttermilk Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
honey
butter, without salt","directions":"I knead by hand (not having anything other way to do it), but it should work with a machine if you're careful not to overknead it.
This is from _The Laurel's Kitchen Bread Book_, that I would HIGHLY recommend to anyone who bakes bread.
I make only a couple of modifications to the recipe that I will put in braces ([]).
It also makes wonderful rolls.
Dissolve yeast in 1/2 c hot water and let stand a few min to proof.
(It will get a little foamy on top.)
Mix flour and salt in a large mixing bowl [I add in powdered buttermilk here].
Make a well in the middle.
Mix warm water, buttermilk and honey [I use the 2 c. hot water].
Mix should be slightly hot.
Pour into well in flour with the yeast mix and stir from the center out, gradually incorporating the flour into the liquids.
Dough will be soft, but shouldn't be soggy.
(Check by squeezing a bit of the dough between your fingers.
If it is too wet, add in a bit more flour and mix again.
[The last few times I've made this, I've had to add in almost 1/2 c. more flour.])
Turn out onto floured working surface and knead about 20 min, adding more flour as needed to keep dough from sticking.
Do not add in too much, since you don't want the dough to get stiff.
After about 15 min of kneading, knead in the butter in small pcs.
[I can really tell a difference in the texture of the dough after I've done this.]
Rinse a clean bowl out with hot water (to hot the bowl) and put dough in bowl.
Cover with a clean, damp towel and put in a hot place to rise for about 1 1/2 hrs.
To check when it has risen sufficient, wet one finger and press it into the dough about 1/2 inch.
If the depression remains, or possibly if dough sighs a little around the edges, it has risen sufficient.
If the depression fills in a bit, let dough rise a little longer.
When it has risen, gently deflate dough in bowl, round it, cover with damp cloth and let rise in hot place till it has risen again, about 45 minutes.
(Check as before).
Turn out dough onto lightly floured working surface and flatten with your hands to about 1 inch thickness, working any large air bubbles out to the edges.
Divide dough in half and form each half into a ball.
(Fold over one edge a little more than halfway, pressingslightly to seal and press out air bubbles, turn dough, and repeat till dough is rounded [this is harder to explain than to do :-)].
Cover and let rest 10 min.
Lightly grease 2 bread pans (8x4 inch pans).
Shape dough into loaves, place in pans, cover with damp cloth and let rise in hot place about 30 minutes.
Preheat oven to 350F.
Place pans (uncovered) in oven on middle rack and bake about 40-50 minutes, till browned on top and loaf tests done.
(Turn loaf out of pan and thump lightly on bottom.
If itsounds hollow, loaf is done.)
Remove from pans and cold on wire rack.
Brush tops of loaves with melted butter if you like.
To make rolls, substitute 1-2 c. whole wheat flour with whole wheat pastry flour (to make them lighter).
After dividing dough and letting it rest, divide each half into thirds, and each third into fifths.
Round each piece and put into 2 lightly greased 9x13 inch pans (3 rows of 5 in each pan).
Let rise about 30 minutes, and bake at 350F for 20-30 minutes.
Brush tops with melted butter if you like.
[My notes: powdered buttermilk can be found with the powdered lowfat milk in the grocery store, in a small round can (Saco brand, I think).
According to the label, when it is reconstituted with water, it has 0.7 g fat per c..
The two risings will make the loaves lighter and rise higher than a single rising will.
Rapid rise yeast doesn't have the staying power for this, though, so you need to use regular yeast.
I have also used molasses in place of honey, so if desired the flavor, go ahead.
I hope the directions are clear sufficient for novices.
It's hard to describe without pictures.
If they're not clear sufficient, see if your library has the book.
I usually freeze the second loaf.
They keep unfrozen at least a week without any appreciable drying out.
(They may keep longer if you hide them!
:-) )]","url":"https://recipe.bluelayer.org/recipe/57126/buttermilk-bread-recipe"},{"id":"57119","title":"Bull's Eye Cookies Recipe","ingredients":"butter, without salt
vanilla extract
sugars, granulated
wheat flours, bread, unenriched
cocoa, dry powder, unsweetened","directions":"TO MAKE BLACK AND WHITE DOUGH: Place butter, vanilla, sugar, and flour in the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium speed till well-combined.
Transfer to a work surface.
Divide the dough in half.
Return one half to the mixer, and add in cocoa pwdr.
Mix till well-combined.
Wrap dough in plastic, and store, refrigerated, till ready to use.
TO ASSEMBLE THE COOKIES: Place 20 ounces black dough between two 12- by 14-inch pcs of parchment.
Roll out to a 7- by 12-inch rectangle, about 1/3-inch thick.
Repeat with 20 ounces white dough.
Refrigerateboth rectangles at least 30 min.
Place 12 ounces black dough between two 12- by 14-inch pcs of parchment.
Roll out to a 4 3/4- by 12-inch rectangle.
Repeat with 12 ounces white dough.
Refrigerateat least 15 min.
Place 6 ounces black dough on a clean work surface.
Roll into a 12-inch-long log, about 3/4 inch in diameter.
Repeat with 6 ounces white dough.
Wrap in parchment.
Refrigerateat least 15 min.
Remove top piece of parchment from the smaller black rectangle.
Unwrap white log, and place lengthwise on black rectangle.
Using bottom piece of parchment for support, wrap black dough around the white log, pressing with fingers to seal seam.
Roll log back and forth to smooth seam.
Repeat step with the black log and the smaller rectangle of white dough.
Remove the top piece of parchment from the larger white rectangle.
Place white log wrapped in black dough lengthwise on the white rectangle.
Using bottom piece of parchment for support, wrap white dough around log, pressing with fingers to seal seam.
Roll log back and forth to smooth seam.
Repeat step with the black log wrapped in white dough and the larger rectangle of black dough.
Wrap both logs in parchment.
Refrigerate1 hour.
Heat oven to 375 degrees.
Line two baking sheets with parchment.
Remove parchment from logs, and cut into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart.
Bake cookies till barely golden brown, about 15 min.
Transfer cookies to a wire rack to cold.
Bake or possibly freeze remaining dough.
Store in an airtight container up to 2 weeks.
Makes about 7 1/2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/57119/bulls-eye-cookies-recipe"},{"id":"57110","title":"Buttery Baked Pie Shell","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a food processor, combine the flour and salt and pulse to blend.
Add the butter pieces and pulse just until the mixture resembles coarse meal.
Add the ice water and pulse until the dough just begins to come together.
Turn the dough out onto a lightly floured work surface and pat it into a 6-inch disk.
Wrap the disk in plastic and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 350.
On a lightly floured work surface, roll out the dough to an 11-inch round.
Fit the dough into a 9-inch glass pie plate and trim the overhang to 1 inch.
Fold in the overhang and crimp the edges.
Prick the bottom in several places with a fork.
Refrigerate until firm, about 10 minutes.
Line the pie shell with a sheet of foil that extends 2 inches beyond the pie plate.
Fill the shell with pie weights or dried beans.
Bake for 30 minutes, or until the edges are lightly golden.
Remove the foil and weights and bake the shell for about 10 minutes longer, or until golden and cooked through.
Let cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/57110/buttery-baked-pie-shell"},{"id":"57100","title":"Busy Day Baked Fish","ingredients":"cream, sour, cultured
onions, raw
bread crumbs, dry, grated, plain
sauce, fish, ready-to-serve
butter, without salt
cheese, parmesan, hard","directions":"Preheat oven to 425.
Spray w 13x9x2 inches baking dishes.
In a shallow bowl, combine sour cream and soup mix.
Place bread crumbs in another shallow bowl (I use a pie pan).
Cut fish into serving size pieces; coat with the sour cream mixture, then roll in the crumbs.
Place in two greased 13x9x2 inch baking dishes.
Drizzle with the butter.
Bake, uncovered, at 425 for 12 minutes.
Sprinkle with the parmesan cheese; bake 2-6 minutes longer or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/57100/busy-day-baked-fish"},{"id":"57098","title":"Lemon Chicken (Oamc)","ingredients":"spices, thyme, dried
salt, table
spices, pepper, black
spices, garlic powder
lemon juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Mix all of the spices and lemon juice in a 1-gallon bag, add chicken pieces, and freeze.
To prepare, thaw bag of chicken, preheat oven to 450 degrees.
Arrange chicken skin-side down in an 8x8x2-inch bakind dish treated with nonstick spray.
Pour liquid over chicken.
Bake for 20 minutes.
Turn chicken over and baste.
Bake for an additional 15 to 20 minutes.
Prepare rice according to package directions.
Serve chicken over rice.","url":"https://recipe.bluelayer.org/recipe/57098/lemon-chicken-oamc"},{"id":"57095","title":"Bottom-Of-The-Bowl Salad & Greek Dressing","ingredients":"olives, ripe, canned (small-extra large)
olives, ripe, canned (small-extra large)
radishes, raw
carrots, raw
pickles, cucumber, sour
cabbage, raw
oil, olive, salad or cooking
vinegar, distilled
salt, table
sugars, granulated
spices, paprika
lettuce, cos or romaine, raw","directions":"In a large bowl with a lid, mix the bottom-of-the-bowl ingredients.
Pour dressing ingredients in a jar with a lid, shake vigorously to blend until sugar and salt dissolve.
NOTE: Olive or canola oil works very well here.
Add the Top Layer of lettuce to the veggies in the bowl; drizzle dressing over this.
Put on the lid, go to the picnic or potluck, taking care not to up-end the bowl.
:-).
This should marinate for at LEAST one hour; if marinating longer than a couple hours, pour the dressing over the veggies BEFORE adding the lettuce layer.
At serving time: toss the salad to mix the veggies and lettuce.
VARIATIONS: Other veggies can be used or replaced.
Try sliced celery, water chestnuts, fresh green peas, canned or fresh mushroom slices, broccoli or cauliflower flowerettes, zucchini or crookneck chunks.
MAKE IT MAIN DISH: Add pepperoni slices (bite size pieces) or ham or bacon crumbles.","url":"https://recipe.bluelayer.org/recipe/57095/bottom-of-the-bowl-salad-greek-dressing"},{"id":"57093","title":"Watermelon Smoothie","ingredients":"watermelon, raw
water, bottled, generic
sugars, granulated","directions":"Put ingredients into a blender and blend on ice chop setting until blended.
Pour into tall glasses and serve right away.
You can even slice a piece of watermelon and stick it on the top of the glass as garnish.","url":"https://recipe.bluelayer.org/recipe/57093/watermelon-smoothie"},{"id":"57091","title":"Tusken Raider Taters","ingredients":"salt, table
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table","directions":"fill a large saucepan two-thirds full of water.
add the salt.
using a vegetable peeler, peel the potatoes.
put a peeled potato on the cutting board.
cut the potato in half lengthwise.
holding a potato half cut side down, slice it lengthwise into 1-inch slices.
now hold the slices and cut them in the opposite direction to make 1-inch pieces.
be sure to keep your fingers clear of the knife blade.
add the potato to the pan.
repeat with the remaining potatoes.
put the pan on the stove and switch on the heat to high.
bring the water to a boil and boil the potatoes, uncovered, until tender, about 10 minuites.
( you can check by scooping out a potato cube with a slotted spoon, and poking the cube with a fork.
it should go in easily) turn off the heat.
put a colander into the sink.
remove the pan from the stove and pour the water and potatoes into the colander.
be very careful; the steam from the boiling water can burn you.
return the potatoes to the pan.
mash them with a potato masher.
add the milk and butter.
continue to mash until the butter and milk are mixed inches potatoes can be smooth or lumpy as you like.
season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/57091/tusken-raider-taters"},{"id":"57081","title":"Microwave Green Beans Almondine","ingredients":"beans, snap, green, raw
water, bottled, generic
salt, table
nuts, almonds
margarine, regular, 80% fat, composite, stick, without salt
spices, nutmeg, ground
spices, pepper, black","directions":"Wash and break the beans into 1 1/2 inch pieces into a 2 quart casserole dish.
Stir the hot water and salt until salt disolves.
Stir the water into the beans, cover and microwave on high 12-17 minutes, until tender crisp, stirring once halfway through.
Let stand 2-3 minutes, then drain.
Mix all the other ingredients into the beans, stirring until the margarine melts.
Heat on high in microwave till heated through (about 1- 1 1/2 minutes).","url":"https://recipe.bluelayer.org/recipe/57081/microwave-green-beans-almondine"},{"id":"57064","title":"Apricot Orange Butter Recipe","ingredients":"apricots, dried, sulfured, uncooked
orange juice, raw
water, bottled, generic
lemon juice, raw
sugars, granulated","directions":"Prepare home canning jars and lids according to manufacturer's instructions.
Cook apricots and orange in water till tender.
Press through a sieve or possibly food mill.
Combine apricot and orange pulp, lemon juice and sugar in a large saucepot.
Cook till thick sufficient to round up on a spoon.
As mix thickens, stir frequently to prevent sticking.
Ladle warm butter into warm jars, leaving 1/4-inch headspace.
Adjust two-piece caps.
Process 10 min in a boiling-water canner.
This recipe yields about 3 half-pints.
Yield: 3 half-pints","url":"https://recipe.bluelayer.org/recipe/57064/apricot-orange-butter-recipe"},{"id":"57061","title":"M&m Marshmallow Treats","ingredients":"butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Generously butter a 13x9-inch baking pan and set aside.
Melt together 1/4 cup butter, marshmallow creme and salt in a large pan, stirring to mix.
When it comes to a boil, remove from heat, and stir in rice krispies cereal and M&M's.
Pour mixture into pan and spread to fill evenly.
Using a large piece of waxed paper, press mixture down until it is firm.
Allow to cool, then cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/57061/m-m-marshmallow-treats"},{"id":"57046","title":"Vegan Strawberry Cream Scones With Almonds","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
orange juice, raw
margarine, regular, 80% fat, composite, stick, without salt
strawberries, raw
nuts, almonds
water, bottled, generic
soymilk, original and vanilla, unfortified","directions":"First, finely cut up your strawberries and wash them-- make sure you drain them with and blot with paper towels to get the excess moisture out or else they won't bake right.
Sift the flour, sugar, baking powder, and salt together in a mixing bowl.
Add the fresh orange zest, or if you're using dried, hydrate 1 teaspoon dried orange peel with 3 teaspoons water and let sit for at least 10-15 minutes before adding to the mix.
Stir in the zest, then cut in the cold Earth Balance or butter in very small pieces bit by bit-- like you're \"whittling\" it inches.
By hand or with a pastry cutter, mix the butter in with the other ingredients until the mixture is crumbly but coming together.
Mix in the strawberries and almonds with the rosewater or vanilla.
Add just enough milk or soymilk (almond milk etc.)
to make the dough smooth but not too much or else it'll get too watery.
If it does, just add a bit more flour to dry it back up.
Then you can divide the dough one of two ways.
But first lay out some parchment paper onto a cookie sheet.
The lazy way (my way!)
is to drop large spoonfuls of the mixture onto it, about 8-10 big globs.
Make sure they're spaced far apart enough!
Or, extract the whole bowl's contents and knead on a floured surface until you can get a large disc and pat it down to the desired thickness, then slice into 8-10 pieces, laying them out on the parchment paper.
Regardless of how you get there, bake for 20-25 minutes at 425F until golden brown.
Serve warm or cool.
Warning, they're quite addictive!","url":"https://recipe.bluelayer.org/recipe/57046/vegan-strawberry-cream-scones-with-almonds"},{"id":"57041","title":"Toasted Walnut and Cream Cheese Frosting","ingredients":"cheese, parmesan, hard
butter, without salt
sugars, granulated
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, walnuts, english","directions":"In a large mixing bowl, with an electric mixer, cream the cheese and butter.
Add the sugar, 1/2 cup at a time, mixing after each addition.
Add the vanilla and milk and mix well.
Fold in the walnut pieces.","url":"https://recipe.bluelayer.org/recipe/57041/toasted-walnut-and-cream-cheese-frosting"},{"id":"57040","title":"Cherry Shortbread Crumble","ingredients":"sugars, granulated
sugars, granulated
spices, cinnamon, ground
nuts, pecans","directions":"Preheat the oven to 425.
Put the cherries into an unoiled 8-inch square baking pan or a 9-inch glass pie plate.
Sprinkle with the sugar and cinnamon and add 2 tablespoons of water to the dish.
Bake for 15 minutes, and then remove from the oven.
Top with the crumbled cookies and bake until the cherries are bubbling and the crumbs are browned, about 10 minutes more.
Serve warm, at room temperature, or cold.","url":"https://recipe.bluelayer.org/recipe/57040/cherry-shortbread-crumble"},{"id":"57028","title":"The Easiest and Best Caramel Corn I've Ever Made","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, olive, salad or cooking
butter, without salt
sugars, brown
salt, table
syrups, corn, light
leavening agents, baking soda","directions":"Preheat the oven to 200.
Spray your largest cookie sheets.
Pop the popcorn in the oil and set aside.
I do this in two batches.
Place in a very large bowl.
(Plastic bowls work really well because the caramel won't stick; you could also spray the bowl with a bit of Pam).
Over medium heat in a heavy saucepan, melt butter and stir in brown sugar, salt and syrup.
Bring to a rolling boil.
When it starts to boil, boil a full 5 minutes stirring constantly with a wooden spoon.
(I used a plastic spatula and ended up sacrificing it)
Remove from the heat and add the soda.
Pour caramel directly on the popcorn and stir to coat completely.
Pour popcorn onto the sheets and bake for 1 hour, stirring every 15-20 minutes.
Allow to cool and break into pieces.
Store in zip-top bags.","url":"https://recipe.bluelayer.org/recipe/57028/the-easiest-and-best-caramel-corn-ive-ever-made"},{"id":"57021","title":"Creamy Asparagus Soup","ingredients":"asparagus, raw
cream, whipped, cream topping, pressurized
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
water, bottled, generic","directions":"snap asparagus at stem ends where tender; blend tough ends with water and chicken bouillon and reserve.
chop tender upper spears into bite-size pieces and reserve.
melt butter; add flour and stir until free of lumps.
stir in blended spears and bite size pieces of asparagus with chicken bouillon and bring to full boil, stirring constantly.
Remove from heat and stir in cream.
Serve.","url":"https://recipe.bluelayer.org/recipe/57021/creamy-asparagus-soup"},{"id":"57018","title":"Blue Ribbon Chicken Spiedies Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
vinegar, balsamic
alcoholic beverage, beer, regular, all
cheese, parmesan, hard
parsley, fresh
salt, table
spices, garlic powder
onions, raw
spices, oregano, dried","directions":"Combine all marinade ingredients.
Add in chicken and marinate at least 24 hrs (preferably 48) Turn chicken occasionally.
Skewer and grill.
Serve on Italian bread.","url":"https://recipe.bluelayer.org/recipe/57018/blue-ribbon-chicken-spiedies-recipe"},{"id":"57014","title":"Oat Pie Crust","ingredients":"oats
nuts, walnuts, english
sugars, brown
butter, without salt
spices, cinnamon, ground","directions":"Preheat oven to 375F
Spray sides and bottom of 9-inch pie pan with non-stick cooking spray.
In medium bowl, combine all ingredients; mix well.
Press into prepared pie pan.
Bake for 8 to 10 minutes or until golden brown.
Cool; chill or freeze as filling requires.
Fill with packaged pie filling mixtures, chilled cheesecake fillings, frozen yogurt or ice cream, as desired.","url":"https://recipe.bluelayer.org/recipe/57014/oat-pie-crust"},{"id":"57013","title":"The Flakiest Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Heat oven to 425 degrees.
In a bowl, combine flour and salt.
Blend in spread with a pastry blender (2 forks work just as well).
Sprinkle in ice water 1 tablespoon at a time.
Shape into disc and cover with plastic wrap and chill for 20 minutes.
On floured surface, roll out dough into a 12 inch circle; transfer to pie plate.
Chill 20 minutes.
Pierce crust with fork and line with foil.
Fill pie with pie weights (dried beans and/or rice also work well).
Bake 10 minutes and remove pie weights and foil.
Bake an additional 10 minutes more, or until golden.
Cool completely.","url":"https://recipe.bluelayer.org/recipe/57013/the-flakiest-pie-crust"},{"id":"57009","title":"Peanut Brittle","ingredients":"oil, corn, peanut, and olive
sugars, granulated
syrups, corn, light
leavening agents, baking soda","directions":"Line large baking sheet with parchment paper; butter parchment.
Stir peanuts, sugar, and corn syrup in heavy large saucepan over medium heat until sugar dissolves.
Increase heat to high and boil until candy thermometer registers 295F, stirring frequently, about 20 minutes.
Remove from heat.
Add baking soda and stir briskly to blend (mixture will foam up).
Immediately pour out onto prepared baking sheet.
Spread out brittle in even layer.
Let stand until cold and hard.
Break brittle into pieces.
Store in airtight containers at room temperature.
(Can be prepared 1 month ahead.)","url":"https://recipe.bluelayer.org/recipe/57009/peanut-brittle"},{"id":"57003","title":"Romano's Macaroni Grill Chocolate Cake Recipe","ingredients":"salad dressing, mayonnaise, regular
sugars, granulated
wheat flour, white, cake, enriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat oven to 350 degrees F. Grease a 9 x 13 pan.
With an electric mixer, beat mayonnaise and sugar together.
In a medium bowl, stir together flour, cocoa powder and baking soda.
Add half of the flour mixture to the mayonnaise mixture.
Add half of the buttermilk to the batter, beating well.
Add remaining flour mixture and remaining buttermilk.
Pour batter into prepared pan.
Bake 25 to 35 minutes or until a toothpick inserted 2 inches from the edge comes out with crumbs attached.
Let cool.
Meanwhile, prepare ganache: Put chopped chocolate in a heat-resistant dish.
Heat heavy cream over medium heat just until bubbles begin to form around the edges.
Pour over chopped chocolate.
Stir until smooth.
Cut cake into pieces and pour ganache over each piece, so it drizzles down the sides.
Garnish with chopped walnuts.","url":"https://recipe.bluelayer.org/recipe/57003/romanos-macaroni-grill-chocolate-cake-recipe"},{"id":"56987","title":"Refrigerator Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
syrups, corn, light
alcoholic beverage, distilled, rum, 80 proof
cookies, vanilla wafers, lower fat
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Place the dark chocolate in a large mixing bowl with the butter, syrup, and rum, if using, and set over a pan of gently simmering water until the chocolate has melted, stirring to blend Crack the cookies into tiny pieces and stir them into the chocolate mixture along with the rice cereal, nuts, and candied cherries Line a 7-inch square pan with wax paper.
Pour the mixture into the pan and level the top, pressing down with the back of a spoon.
Chill for 2 hours To decorate, melt the white chocolate and drizzle it over the top of the bars.
Let set.
To serve, turn the bar out of the pan and remove the paper.
Cut into 16 squares.","url":"https://recipe.bluelayer.org/recipe/56987/refrigerator-bars"},{"id":"56981","title":"Wild Rice Bread Made In Breadmaker","ingredients":"wild rice, raw
honey
molasses
wheat flours, bread, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Mix wild rice, honey and molasses and let set overnight.
In breadmaker, add flour, butter, dry milk, sugar, salt and water, then the wild rice mixture.
Add yeast and cook as directed.
Or, mix dough in breadmaker, form into 12 rolls and place in greased glass pie plate.
Let rise, covered, 60 minutes.
Bake for 20-25 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/56981/wild-rice-bread-made-in-breadmaker"},{"id":"56975","title":"Fragrant Fennel Brittle","ingredients":"spices, fennel seed
sugars, granulated
water, bottled, generic","directions":"Line a baking sheet with a 10-by-15-inch sheet of parchment paper.
Toast the fennel seeds in a small skillet over high heat, stirring occasionally, until lightly browned, about 3 minutes.
In a small saucepan, cook the sugar and water over moderate heat until richly browned, about 13 minutes.
Remove from the heat and stir in the fennel.
Immediately pour the mixture onto the baking sheet and spread it 1/8 inch thick with a heatproof spatula.
Break the warm brittle into rough 1-inch pieces.","url":"https://recipe.bluelayer.org/recipe/56975/fragrant-fennel-brittle"},{"id":"56972","title":"Rugalah","ingredients":"butter, without salt
cheese, parmesan, hard
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
nuts, walnuts, english
raisins, seeded
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 350.
Spray cookie sheets with Pam.
Mix all dough ingredients until combined, using room temperature butter and cream cheese.
Dough will be sticky.
Divide into 8 or 10 balls and wrap in plastic wrap, and chill until firm.
You can do this step a day ahead of baking.
In the food processor, chop nuts and raisings with sugar and cinnamon until fine.
Melt jams in microwave for about 30 seconds and allow to cool.
Remove dough, one ball at a time, from refrigerator and roll into a 9 or 10 inch circle on a floured board.
I move each circle to a piece of wax paper for the next steps, since the jam will make your board sticky.
Spread a tablespoon of jam on circle and sprinkle with nut mixture.
Cut each circle into 10 or 12 wedges, depending on the size of cookie you want and roll each wedge starting from the wide end and place on cookie sheet pointy side down.
You can sprinkle with coarse sugar, if desired.
Bake for about 20 or 25 minutes.
Cookies will be white on top and brown on the bottom.
Remove cookies from cookie sheets to cooling racks immediately or they will be impossible to remove if you allow them to cool.
If they cool too much, place tray back into oven for a couple of minutes to soften jam again.
Cool completely and store in airtight containers.
When ready to serve, sprinkle with confectioners sugar if desired.","url":"https://recipe.bluelayer.org/recipe/56972/rugalah"},{"id":"56971","title":"Toffee Butter Crunch","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Sprinkle the 1/2 cup of sliced toasted almonds on the bottom of a buttered cookie sheet (I cover the cookie sheet with release foil for easy candy removal and easy clean up.
Butter the sides of a 2-quart saucepan; melt the 1 cup of butter, add the sugar, water and corn syrup.
Cook over medium heat to 290F (soft crack stage) watch carefully after 280F so it won't scorch, stirring frequently (mixture should boil gently over entire surface).
Remove from heat; immediately turn into prepared pan & spread, (Best to use a cookie sheet).
Wait 2 to 3 minutes for toffee surface to firm.
Then sprinkle with chocolate chips; Let stand 1 to 2 minutes; When chocolate is softened, Spread over TOFFEE.
Sprinkle with the finely crushed almonds,Chill till firm, Break ito pieces, Makes about 1 1/2 pounds, ENJOY.","url":"https://recipe.bluelayer.org/recipe/56971/toffee-butter-crunch"},{"id":"56968","title":"Brown Butter Pecan Shortbread","ingredients":"nuts, pecans
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
vanilla extract","directions":"Grind pecans in processor until coarse meal forms.
Melt 1/2 cup butter in small skillet over medium heat.
Cook until dark amber, stirring often, about 6 minutes (do not burn).
Pour through fine strainer into small bowl.
Chill just until firm, about 1 hour.
Preheat oven to 300F.
Whisk flour and salt to blend.
Using electric mixer, beat brown butter, 1/2 cup butter, and sugar in large bowl until creamy.
Beat in vanilla, then nuts.
Gradually beat in flour mixture on low speed just to blend.
Transfer dough to sheet of parchment paper.
Form dough into rectangle.
Place second sheet of parchment paper over dough.
Press or roll dough into 12x8- inch rectangle.
Remove top sheet of parchment.
Transfer dough on parchment to baking sheet.
Using fork, pierce dough all over, spacing 1 inch apart.
Bake shortbread until golden brown and firm to touch, about 55 minutes.
Leaving shortbread on baking sheet, cut lengthwise into 8 strips.
Cut each strip crosswise into quarters.
Cool 10 minutes on sheet on rack.
Transfer cookies to rack to cool completely.
DO AHEAD: Can be made 3 days ahead.
Store airtight at room temperature.","url":"https://recipe.bluelayer.org/recipe/56968/brown-butter-pecan-shortbread"},{"id":"56963","title":"Salad Al Forno","ingredients":"mustard, prepared, yellow
vinegar, red wine
vinegar, red wine
oil, olive, salad or cooking
salt, table
cabbage, raw
bacon, meatless
radicchio, raw
lettuce, cos or romaine, raw","directions":"Make the vinaigrette: whisk together the mustard and 1/4 cup vinegar in a bowl.
Slowly whisk in the olive oil; add up to 3/4 teaspoon salt, and then fold in the cabbage.
Set aside for 1 hour, at room temperature, so the cabbage has a chance to marinate.
Preheat broiler, lay out the bacon on a pie plate or baking sheet.
Broil the bacon, turning once, for about 5 minutes, or until it browns.
Remove the bacon from the broiler, and immediately add the remaining vinegar to the pan; swirl together, and pour the vinegar and bacon into the cabbage; toss to combine.
Line a large platter or individual salad plates with the bitter greens and lettuces.
Top with the cabbage mixture and serve immediately.","url":"https://recipe.bluelayer.org/recipe/56963/salad-al-forno"},{"id":"56959","title":"Apple Pie Spice Mix","ingredients":"spices, cinnamon, ground
spices, nutmeg, ground
spices, cardamom","directions":"In a small bowl, combine cinnamon, nutmeg and cardamom.
Store in a sealed jar.","url":"https://recipe.bluelayer.org/recipe/56959/apple-pie-spice-mix"},{"id":"56955","title":"Ten-Minute Stir-Fried Chicken with Nuts","ingredients":"oil, olive, salad or cooking
peppers, sweet, green, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, cashew nuts, raw
sauce, hoisin, ready-to-serve","directions":"Put the oil in a large nonstick skillet (12 inches is best) over high heat; a minute later, add the vegetables in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about 1 minute.
Stir and cook for 1 minute more.
Add the chicken and stir once or twice.
Again, cook until the bottom begins to blacken a bit, about a minute.
Stir and cook for another minute; by this time the vegetables will have softened and the chicken will be done, or nearly so (cut into a piece to check).
Lower the heat to medium.
Stir in the nuts and the hoisin sauce.
Cook for about 15 seconds, then add 2 tablespoons water.
Cook, stirring, until the sauce is bubbly and glazes all the chicken and vegetables.
Serve immediately, with white rice.
Substitute any vegetable, or combination, for the peppers and onions.
Try cut-up and parboiled (simmered in boiling water just until slightly tender) broccoli, asparagus, green beans, or dark leafy greens; shredded raw cabbage; raw snow peas; or chopped tomatoes.
Use any boneless meat in place of the chicken, or shrimp.
or scallops.
Cooking time will remain the same.
Sprinkle the meat with about 1 tablespoon curry powder as it cooks.
Along with the hoisin, add ground bean paste (about 1 tablespoon), plum sauce (about 1 tablespoon), or chili-garlic paste (about 1/2 teaspoon, or to taste) during the last minute of cooking.
Replace the hoisin with 3 or 4 small dried hot red chiles (optional), 1 tablespoon minced garlic, 1 tablespoon soy sauce, and 1/2 cup chopped scallion, all added along with the nuts
A flat-bottomed skilletthe larger the better and preferably nonstickis better than a wok for stir-fries made at home.
Keep the heat high and dont stir too much to ensure nicely browned, even slightly charred meat and vegetables.
Keep it simple; too many ingredients slow you down and eventually overload the skillet so that browning becomes impossible.","url":"https://recipe.bluelayer.org/recipe/56955/ten-minute-stir-fried-chicken-with-nuts"},{"id":"56948","title":"Paneer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
oil, canola","directions":"Pour one gallon of milk into a large pot and bring to a boil over medium heat (watch carefully, as it will boil over almost as soon as it starts to boil).
Once the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly (the mixture will separate into curds and water).
Place a cheesecloth into a colander, and pour the milk mixture through it, reserving some of the liquid for later.
Let the curds sit in the colander for two or three hours, or until it has drained completely.
Transfer the dry curds to a food processor and process until smooth (it should be able to form a ball if it is the right consistency).
If it is too dry, add a little of the reserved liquid and process again; the consistency should be like a firm ricotta cheese.
Turn the cheese out onto a clean surface, and knead until smooth.
Form into a ball, and wrap in plastic and refrigerate until needed.
To cook the paneer, heat the oil in a large heavy skillet over medium-high heat.
Cut the paneer into bite size pieces and fry for about 1 minute, or until a very pale golden brown.
Drain on paper towels and add to your favorite curry or dish.","url":"https://recipe.bluelayer.org/recipe/56948/paneer"},{"id":"56940","title":"Slow Roasted Smoked Pork Shoulder","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
spices, garlic powder","directions":"Turn oven on to 300.
Place pork in lasagne pan fat side up.
(can be placed on a rack,optional).
Score fat lightly in a diamond pattern, not piercing through to the meat.
Rub salt, pepper and garlic on the fat.
Cover lightly with tin foil and roast for 3 hours, this gets the fat melting.
Remove tin foil and reduce oven to 225.
Continue roasting for 4 hours.
Remove from oven and drain drippings if desired.
Turn oven up to 450-500.
Place pork back in oven until fat is crispy and browned, about 5-10mins.
Remove from oven, lightly tent with tin foil and wait till cool enought to handle.
Remove meat and tear apart with 2 forks.
Toss with favorite BBQ sauce and serve on buns.
*note* I've made this a 1000 times.
Sometimes with aromatic herbs such as rosemary, thyme and sage.
Sometimes with a wet rub.
Sometimes with fruit such as apples,peaches, or pineapple.
I've never had one not turn out.
I posted this recipe today because that's what in my oven.
(big game on!
).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/56940/slow-roasted-smoked-pork-shoulder"},{"id":"56937","title":"Cinnamon, Maple Glaze Crumble Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
vinegar, cider
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"* For crust: Mix flour, salt, and sugar in large bowl.
Add butter and shortening; rub in with fingertips until coarse meal forms.
Mix 3 tablespoons ice water and vinegar in small bowl to blend.
Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400F Roll out dough on lightly floured surface to 12-inch round.
Transfer to 9-inch-diameter glass pie dish.
Trim overhang to 1/2 inch; turn edge under and crimp decoratively.
Refrigerate while preparing filling and topping.
* For filling: Mix all ingredients in large bowl to coat apples.
* For topping: Blend first 5 ingredients in processor.
Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center.
Pack topping over and around apples.
Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly).
Reduce oven temperature to 350*F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer.
Cool until warm, about 1 hour.
Put the MAPLE GLAZE on top.
Serve with ice cream.","url":"https://recipe.bluelayer.org/recipe/56937/cinnamon-maple-glaze-crumble-apple-pie"},{"id":"56909","title":"Chocoholic Frolic Pie","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping","directions":"In a medium bowl, mix crushed wafers and melted butter until well blended .
Press mixture into a 10 inch quiche dish.
Place chocolate and cream in the top of a double boiler.
Heat over low heat, stirring, until chocolate is melted and mixture is smooth.
Pour chocolate into crumb crust and refrigerate 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/56909/chocoholic-frolic-pie"},{"id":"56895","title":"Communion Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix ingredients together.
Roll out to 1/8 inch thickness.
Bake at 350 degrees (175 C.) until golden.
Break into small pieces after cool.","url":"https://recipe.bluelayer.org/recipe/56895/communion-bread"},{"id":"56890","title":"Bridge Mix Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
pretzels, soft, unsalted
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"Melt your milk chocolate on low heat, stirring until completely smooth.
Stir in the peanuts, pretzels and raisins.
Line a 13 by 9 by 2-inch baking sheet with aluminum foil.
Pour the melted chocolate over the foil and spread it out into a rectangle.
Pop in the fridge for 1 hour to firm up.
Melt the bittersweet chocolate in another saucepan over low heat, stirring until completely smooth.
Take the bark out of the fridge and pour the melted chocolate over the top.
Use a spatula to smooth it out.
Put back into the fridge for a couple more hours, you want it to get completely firm.
Cut the bark in 1/2 by 3-inch pieces.","url":"https://recipe.bluelayer.org/recipe/56890/bridge-mix-bark"},{"id":"56883","title":"Puppy Keep Away","ingredients":"oil, olive, salad or cooking
spices, paprika
spices, pepper, black","directions":"Mix the oil, paprika and pepper and pour it into a small container with a tight-fitting lid.
Label and keep away from children.
To use: Dab it on your furniture legs, chairs, tables, rugs to discourage puppies from getting on the furniture.
The scent will wear off after awhile, you may have to reapply it if your puppy isn't completely trained.","url":"https://recipe.bluelayer.org/recipe/56883/puppy-keep-away"},{"id":"56840","title":"Peanut Butter Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Grease a baking sheet and line with parchment paper.
Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes.
Stir.
Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds.
Stir vanilla extract into half-melted semi-sweet chocolate.
Spread peanut butter mixture onto the prepared baking sheet.
Evenly distribute melted semi-sweet chocolate over peanut butter mixture.
Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
Refrigerate until set, 30 minutes to 2 hours.
Cut into pieces and store in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/56840/peanut-butter-chocolate-bark"},{"id":"56839","title":"Dark English Toffee","ingredients":"sugars, granulated
water, bottled, generic
syrup, maple, canadian
molasses
butter, without salt","directions":"Combine all of the ingredients in a heavy-bottom saucepan over medium heat.
Heat slowly, stirring until the butter has melted and the sugar has dissolved.
Increase the heat and bring the mixture to a boil.
Cover and gently boil for around 2 minutes.
Remove the cover and continue to boil, stirring occasionally, until the mixture reaches 300F on a candy thermometer; it should take 10-15 minutes.
Pour the mixture into a buttered 6x6-inch pan, let the toffee cool to the touch and score it into 1-inch squares.
Let the toffee cool completely; turn it out onto a board, bread the toffee into pieces and warp them individually in squares of waxed paper.
Store at room temperature in an airtight container.","url":"https://recipe.bluelayer.org/recipe/56839/dark-english-toffee"},{"id":"56834","title":"Mashed Sweet Potatoes with Greek Yogurt","ingredients":"sweet potato, raw, unprepared
sugars, brown
syrup, maple, canadian
spices, cinnamon, ground
yogurt, greek, plain, nonfat","directions":"Place the sweet potatoes in a large pot and fill with cold water to cover the potatoes.
Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the sweet potatoes are tender when pierced with a fork.
Drain the sweet potatoes in a colander, shaking the colander to help remove excess water.
Pour the potatoes into a large bowl.
Add the brown sugar, maple syrup, cinnamon, and Greek yogurt to the sweet potatoes.
Mash to your desired texture and serve warm.","url":"https://recipe.bluelayer.org/recipe/56834/mashed-sweet-potatoes-with-greek-yogurt"},{"id":"56832","title":"Quick 'n Easy Drop Biscuits","ingredients":"cream, sour, cultured
water, bottled, generic
pancakes, plain, dry mix, complete (includes buttermilk)","directions":"Heat over to 400.
Grease a cookie sheet.
In a small bowl, combine sour cream and water, blend well.
Add pancake mix and stir just until moistened.
Drop by tablespoonfuls onto greased cookie sheet.
Bake for 8 - 12 minutes or until lightly browned.
Serve warm.
**you can add, 1/2 cup of shredded cheese and/or 1/4 cup of bacon pieces -- or top biscuts with sliced olives or mushrooms -- whatever you like -- .","url":"https://recipe.bluelayer.org/recipe/56832/quick-n-easy-drop-biscuits"},{"id":"56816","title":"White Chocolate Bread","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
vanilla extract
salt, table
spices, nutmeg, ground
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
butter, without salt
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Place all of the ingredients into the bucket of your bread machine, reserving 1/3 cup of white chips or chunks for the topping.
Program the machine for basic bread, light crust, and press Start.
After about 10 minutes of kneading, examine the dough; it should be smooth and soft, not gnarly.
Add additional water, if necessary; the bread will rise properly and have a beautiful, tender texture if it has the correct amount of liquid.
Note: If the bread is coarse-textured and collapses, use slightly less liquid the next time.
If you have a bread machine that seems to heat the dough a lot as it kneads, such as the Breadman, add half the chocolate at the beginning of the kneading cycle and half near the end, as otherwise it may all melt.
Adding all of the chocolate at the beginning worked fine with the Zojirushi, which is a \"cooler kneader than Breadman.
Chop or crush the reserved white chocolate.
Just before the final rise cycle begins, brush the top of the loaf with water or beaten egg white, and sprinkle with the crushed white chocolate.
(This step is optional, but if you like caramelized white chocolate, it really adds a nice touch.)
Allow the machine to finish its cycle.
Heres a helpful hint: Just before the final rise cycle begins, and before you brush the top with water or egg, lift the dough out of the machine, remove the paddles, and spritz the bucket with non-stick baking spray.
The baked bread will release more easily from the pan, and only small holes will be left in the bottom, rather than the larger holes the paddles would have left.
You could also form this dough into breakfast buns and glazed with vanilla frosting.
To make buns, place all of the ingredients (except 1/3 cup of the white chocolate) into the bucket of your bread machine.
Program the machine for dough or manual, and press Start.
When the cycle is complete, turn the dough out onto a lightly floured or greased work surface.
Divide the dough into 12 pieces, each weighing slightly more than 2 1/2 ounces.
Shape the pieces into round balls, and place them on a lightly greased or parchment-lined baking sheet, leaving room between them for expansion.
Cover and let rise for 30 to 45 minutes; the buns will be almost double in size, and be very soft looking.
Gently brush the buns with water or beaten egg white, and sprinkle the reserved white chocolate over their tops.
Bake the buns in a preheated 350F oven for 18 to 20 minutes, until theyre a light golden brown.
Remove them from the oven, and cool them a bit on a wire rack.
Spread while theyre still warm with the following glaze, if desired.
In a small saucepan set over low heat, or in the microwave, melt together the white chocolate, butter, honey, and milk or cream, stirring until smooth.
Sift the sugar into the chocolate mixture, and stir; thin with a teaspoon or so of extra milk if necessary to make a smooth, spreadable glaze.
Spread over the warm rolls, then allow them to cool for an hour or so, for the glaze to harden.
Yield: 12 buns.","url":"https://recipe.bluelayer.org/recipe/56816/white-chocolate-bread"},{"id":"56794","title":"Unleavened Griddle Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic","directions":"In a large bowl, combine whole-wheat and while bread Hours.
Make a well in the center.
Gradually add water and mix thoroughly until loose dough forms.
Transfer to a lightly floured work surface and knead until dough becomes soft and elastic, 10 to 12 minutes.
Shape into a ball and let rest 15 to 30 minutes.
Knead again vigorously for one minute.
Preheat cast-iron pan or griddle over medium high heat.
Separate dough into 8 equal balls.
Form into 6-inch rounds.
Pierce each round all over with the tines of a fork.
On a preheated griddle or skillet over medium-high heat cook rounds for 30 to 45 seconds per side, until dark brown spots appear.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/56794/unleavened-griddle-bread"},{"id":"56789","title":"Salted Caramel-Bittersweet Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
sugars, granulated
cream, fluid, heavy whipping
vanilla extract
salt, table
cocoa, dry powder, unsweetened","directions":"Place 8 ounces of the chopped chocolate in a 2-quart bowl and set aside.
Cut the butter into small pieces and place it in a 2-quart saucepan with the sugar.
Cook over medium heat, stirring with a heat-resistant spatula, until the sugar and butter melt.
Raise the heat to medium-high and cook until the mixture turns amber colored, about 5 minutes.
At the same time, bring the cream to a boil in a 1-quart saucepan over medium heat.
Stir the cream into the butter mixture until completely smooth.
Be careful because the cream will bubble and may splatter when added.
Remove the saucepan from the heat and stir in the vanilla and 1 1/2 teaspoons of salt until thoroughly blended.
Immediately pour the caramel over the chocolate in the bowl.
Let it stand for 15 to 30 seconds, then stir together until smooth.
Cover the bowl with plastic wrap and cool to room temperature.
Chill until thick, about 1 hour.
To Make the Truffles:
Line 2 baking sheets with waxed or parchment paper.
Use a 1-inch round ice cream scoop to scoop out the truflles and place them on the baking sheet.
Chill uncovered for 20 minutes.
Dust your hands with cocoa powder and roll the truffles into balls.
Melt 7 ounces of the chocolate in the top of a double boiler over low heat, stirring frequently.
Or melt the chocolate in a microwave-safe bowl on low power for 30-second bursts.
Stir after each burst to make sure the chocolate is melting evenly.
Remove the top pan of the double boiler, if using, and wipe it dry.
Add the remaining 3 ounces of chocolate in 3 stages, stirring until its completely melted.
This tempers the chocolate so it wont have any streaks.
Keep the chocolate warm over a pan of water that is 2 degrees warmer than the chocolate.
Line a baking sheet with waxed or parchment paper.
Place a truffle into the melted chocolate and coat completely.
Use a truffle dipper or a plastic fork with the two middle tines broken out to lift the truffle from the chocolate.
Let the excess chocolate drip off, then place the truffle on the clean lined baking sheet.
After dipping 5 truffles at a time, sprinkle a few grains of the remaining salt on top of each.
Let the truffles set at room temperature or place them in the refrigerator for 15 minutes.
Serve the truffles at room temperature.","url":"https://recipe.bluelayer.org/recipe/56789/salted-caramel-bittersweet-chocolate-truffles"},{"id":"56786","title":"Nutty Salmon","ingredients":"butter, without salt
nuts, walnuts, english
oil, corn, peanut, and olive
nuts, pistachio nuts, raw
cheese, parmesan, hard
spices, basil, dried
spices, oregano, dried
salt, table
spices, garlic powder
fish, salmon, atlantic, wild, raw","directions":"Preheat oven to 350 degrees.
Put all the nuts in a food processor and run until the nuts are chopped into small pieces.
Get a 9x13 baking dish and line with foil.
Put salmon in the dish.
Melt the butter in a bowl in the microwave and pour over the salmon.
Combine all remaining ingredients together and pour over the salmon.
Cook 35-45 minutes.","url":"https://recipe.bluelayer.org/recipe/56786/nutty-salmon"},{"id":"56784","title":"chocolate peanut butter rice krispie treats","ingredients":"candies, marshmallows
butter, without salt
peanut butter, smooth style, without salt
syrups, corn, light
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"spray 9x13\" pan with non-stick cooking spray.
also spray the bottom of a metal spatula with non-stick cooking spray and set aside.
in stock pot over medium heat, melt butter, peanut butter, marshmallows, and corn syrup.
stir until smooth.
when smooth, remove from heat.
add rice krispies.
let cool 5 minutes.
stir in chocolate chips.
using prepared metal spatula, press mixture into prepared pan.
chill 15 minutes, then keep at room temperature, covered.","url":"https://recipe.bluelayer.org/recipe/56784/chocolate-peanut-butter-rice-krispie-treats"},{"id":"56781","title":"Artisan White Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Mix yeast, salt, sugar, butter and water together.
Add flour ans stir until all flour is incorporated.
Put dough in a container and cover loosely with a lid.
Allow dough to rise for 2 hours at room temperature.
Refrigerate dough overnight or up to 7 days.
On baking day:.
Grease a 9x4x3 loaf pan.
Dust the surface of the dough with flour and pull out a 1 1/2 pound piece of dough.
Dust the dough with more flour and gently stretch the surface of the dough around to the bottom on all four sides.
Form into an oval and place it in the pan.
Allow the dough to rest and rise for at least 1 1/2 hours.
Preheat the oven to 350 degrees.
Bake the bread for 45 minutes or until golden brown and an internal temperature of 180 degrees.
Remove from pan and cool on a rack until completely cool.","url":"https://recipe.bluelayer.org/recipe/56781/artisan-white-bread"},{"id":"56779","title":"Aunt Sophie's Magic Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
ice creams, vanilla
sugars, granulated
nuts, pecans
spices, cinnamon, ground","directions":"Cut butter into flour.
Add softened ice cream and work into the mixture with hands.
Add more flour if necessary to make the dough easy to handle.
Wrap and refrigerate overnight.
The dough will become hard.
Preheat the oven to 350 degrees.
Combine sugar, nuts, and cinnamon.
Sprinkle some of the mixture on a pastry cloth or a smooth dish towel.
On top of the sugar mixture, roll out a small piece of dough to 1/8-inch thickness to form a 2-1/2-inch circle.
Cut into pie-shaped pieces and roll each from the outside to the center.
Repeat until all the dough and sugar mixture are used up.
Bake on a cookie sheet 20 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/56779/aunt-sophies-magic-cookies"},{"id":"56776","title":"Parmesan Flats","ingredients":"sugars, granulated
water, bottled, generic
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"In a small bowl, stir the sugar into the lukewarm water.
Stir in the yeast and let stand until foamy, about 5 minutes.
Using a standing mixer, combine the flour, salt and pepper.
Add the yeast mixture, olive oil and 1 c water and mix until the dough comes together.
Turn out the dough onto a work suface and knead, adding more water if necessary until the dough is smooth, about 5 minutes.
Return the dough to the bowl, cover and let stand until doubled in size, 45 min to 1 hour.
Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Turn the dough out on the work surface and cut into 4 equal pieces.
Cover 3 pieces with plastic wrap.
Sprinkle 1/4 c grated parmesan onto the work surface.
Roll out 1 piece of dough, flipping once or twice, into an 8 x 24 inch rectangle; pat 1 cup shredded parmesan into the top of the dough.
Cut in half lengthwise, then cut crosswise into 2 inch wide strips.
Transfer the strips to the prepared baking sheet, stretching each slightly.
Repeat with another piece of dough.
Bake for 15 minutes, switch and rotate the pans, then bake until the crackers are golden, about 12 minutes more.
Using a spatula, transfer to a rack to cool.
Repeat with the remaining dough and cheese.","url":"https://recipe.bluelayer.org/recipe/56776/parmesan-flats"},{"id":"56762","title":"Apple Crisp With Orange Juice","ingredients":"apples, raw, with skin
orange juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt","directions":"Preheat oven to 375 degrees.
Butter a 10 inch pie plate, I use Cooking spray.
Mound apples in prepared pie plate.
Pour orange juice over the apples.
In a separate bowl combine sugar, flour, cinammon, nutmeg and salt.
Cut in butter until mixture is crumbly.
Sprinkle over apples.
Bake at 375 degrees for 45 minutes or until apples are tender and topping is crisp.
Serve warm with vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/56762/apple-crisp-with-orange-juice"},{"id":"56761","title":"Brown Sugar Bacon Recipe","ingredients":"bacon, meatless
sugars, brown","directions":"Have a dining event which not only tastes good and looks good but is generally enjoyable.
Fitting with the holiday season, we worked on a holiday brunch.
Aside from these recipes, we learned about table presentation, planning and tricks to make the event memorable.
We also created several types of food related decorations.
Preheat oven to 350 degrees F.
Separate strips of bacon and coat with brown sugar and fold each piece on an angle (to make a sort of V shape).
Place on parchment paper and bake in oven 8-10 min till crisp.
remove and let cold on another piece of parchment paper.
Transfer to another platter once bacon hardens.
This can be made early in the day and served at room temperature.
Hint: If brown sugar is hard, place in microwave for about 30 seconds to soften.","url":"https://recipe.bluelayer.org/recipe/56761/brown-sugar-bacon-recipe"},{"id":"56758","title":"Egg Substitution using applesauce","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Subtitute for 1 egg in some baking recipies.","url":"https://recipe.bluelayer.org/recipe/56758/egg-substitution-using-applesauce"},{"id":"56740","title":"Nougat Noir","ingredients":"butter, without salt
honey
nuts, almonds","directions":"Rub the butter on a slab of marble.
Pour the honey in a saucepan.
Bring to a simmer, stirring constantly, and cook over a low heat for 10 minutes.
Add the almonds and continue cooking for another 10 minutes, stirring constantly.
The honey will begin to thicken and turn an amber color.
To test if the nougat is ready, drop a teaspoon of honey into a glass of cold water; it should harden immediately.
Remove honey from the heat and stir for 2 more minutes.
Carefully pour the honey mixture onto the buttered marble slab (it will still be very hot).
Smooth the mixture with a metal spoon to spread the almonds evenly.
When the nougat is completely cool, break it into 2 inch pieces with the back of a knife.
Store in a cool place.","url":"https://recipe.bluelayer.org/recipe/56740/nougat-noir"},{"id":"56726","title":"Garlic Parmesan Flax Seed Crackers - Low Carb!","ingredients":"seeds, flaxseed
cheese, parmesan, hard
spices, garlic powder
salt, table
water, bottled, generic","directions":"Heat oven to 400F.
Mix all ingredients together.
Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
Cover the mixture with a piece of parchment or waxed paper.
Even out the mixture to about 1/8 inch.
I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too.
The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up.
So after you spread it out, go around the edges with your finger and push the thin part inwards to even it up.
Bake until the center is no longer soft, about 15-18 minutes.
If it starts to get more than a little brown around the edges, remove from oven.
Let cool completely - it will continue to crisp up.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/56726/garlic-parmesan-flax-seed-crackers-low-carb"},{"id":"56725","title":"Stupid Easy Crock Pot / Slow Cooker Sausage & Potatoes","ingredients":"potatoes, raw, skin
pork sausage, link/patty, unprepared
cheese, parmesan, hard
soup, cream of chicken, canned, condensed
salad dressing, ranch dressing, regular","directions":"Spray slow cooker with Pam.
Cut potatoes into wedges or whatever size pieces your family likes.
You can leave the skins off or on (we like them on)throw them in the pot.
Cut sausage into 1/4\" slices and throw them into the pot.
In a bowl blend softened cream chees, cream of celery soup and envelope of dry ranch dressing mix.
Pour over Potatoes and sausage.
give it a little stir
Cook low 6-8 hours.","url":"https://recipe.bluelayer.org/recipe/56725/stupid-easy-crock-pot-slow-cooker-sausage-potatoes"},{"id":"56721","title":"Homemade Mascarpone Cheese","ingredients":"cream, fluid, heavy whipping
lemon juice, raw","directions":"Pour heavy cream into a saucepan over medium heat.
Use a spatula keep stirring it.
To prevent the cream to stick at the bottom of saucepan.
Stir until it starts to boil.
Pour lemon juice into it until the cream become thick as it can coat the spatula.
Turn off the heat,transfer the saucepan to a bowl of cold water.
Let it cool down about 20minutes.
Line a sieve with a piece of cheesecloth.
A bowl is put under the sieve.
Pour the cream into the sieve then cover it.
Let it be in the refrigerator for about 8-12hours.
Then,your mascarpone cheese is ready!
:D","url":"https://recipe.bluelayer.org/recipe/56721/homemade-mascarpone-cheese"},{"id":"56716","title":"Honey Roasted Peanut Butter Fudge","ingredients":"sugars, powdered
butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Spray an 8x8 baking pan very lightly with nonstick cooking spray.
Set aside.
In a large bowl, add powdered sugar and set aside.
In a medium saucepan, melt the butter over medium heat.
Once melted, stir in brown sugar and milk.
Bring to a boil and then continue to boil for about 2 minutes, stirring constantly.
Remove saucepan from heat.
Stir in peanut butter and vanilla.
Pour peanut butter mixture over powdered sugar.
Using an electric hand mixer or stand mixer with a fitted paddle attachment, beat until smooth.
Pour into prepared baking pan and refrigerate until firm, about 1 hour.
Remove from refrigerator and cut into squares.
In a medium bowl, heat chocolate wafers/chips on medium heat until melted, stirring every 15 seconds so not to burn.
Drizzle chocolate over fudge and then top each piece with 1 or 2 almonds.
Drizzle more chocolate on top, if desired.","url":"https://recipe.bluelayer.org/recipe/56716/honey-roasted-peanut-butter-fudge"},{"id":"56711","title":"Honeycomb Candy","ingredients":"sugars, granulated
water, bottled, generic
honey
syrups, corn, light
leavening agents, baking soda","directions":"In a large saucepan, gently combine the sugar and water then add the honey and corn syrup.
Boil until amber colored and the sugar looks like caramel.
Add the baking soda, and with a wooden spoon, stir in gently.
It will foam up a lot.
Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/56711/honeycomb-candy"},{"id":"56701","title":"Rich and Creamy Bread Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
cream, fluid, heavy whipping
salt, table
butter, without salt","directions":"Dissolve the dry yeast in the lukewarm water.
Add the bread flour and the white sugar to a blender.
Add the mixture from step 1 and the heavy cream and knead.
Once it's come together smoothly to a point wrap up the butter in the dough and use your hands to lightly knead it.
Place back in the blender and knead.
Once you have a smooth, stretchy dough make into a nice round shape and allow to first rise for 40 minutes.
Remove the gas and separate into 9 pieces.
Cover with a well-wrung damp towel and let sit for 10 minutes.
Remove the gas again, restore the rounded shape and place in a pan (my pan was too big.
I think 15 x 15 cm should be fine).
Allow to second rise for 30 minutes.
Bake in the preheated oven at 190C for 15 to 20 minutes.
They're moist and soft!","url":"https://recipe.bluelayer.org/recipe/56701/rich-and-creamy-bread-rolls"},{"id":"56694","title":"Better Than Sex Chex Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
peanut butter, smooth style, without salt
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
salt, table","directions":"Into large microwavable bowl, measure cereal; set aside.
Line cookie sheet with waxed paper or foil.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth.
Stir in baking soda until dissolved.
Pour caramel mixture over cereal, stirring until evenly coated.
Microwave on High 3 minutes, stirring every minute.
Spread on cookie sheet.
Cool 10 minutes.
Break into bite-sized pieces.
Make sure Chex mixture is cool to the touch (so candy doesn't melt.)
Evenly sprinkle mini peanut butter cups candy and miniature marshmallows over Chex mixture.
In small microwavable bowl, microwave caramel baking bits and cream uncovered on High about 1 minute or until chips can be stirred smooth.
Use a spoon or fork to drizzle over snack.
Repeat with milk chocolate baking chips.
Repeat again with vanilla (white) baking chips.
Quickly sprinkle coarse salt over all while candy drizzles are still wet.
Refrigerate until set.
Break apart and store in tightly covered container.
Perfect for gift giving!","url":"https://recipe.bluelayer.org/recipe/56694/better-than-sex-chex-mix"},{"id":"56676","title":"Mr. Pete's Chocolate Fudge Sauce","ingredients":"cream, fluid, heavy whipping
sugars, brown
butter, without salt
spartan, real semi-sweet chocolate baking chips,
salt, table
vanilla extract","directions":"In a heavy bottomed saucepan over low heat, bring the cream just to a boil.
Add the brown sugar and stir just until it dissolves.
Add small pieces of butter and mix until completely melted.
Add in the chocolate chips.
Wait a few minutes so that chocolate is very soft before folding it in with a spatula.
Stir in the salt and vanilla extract and blend until well incorporated.
Let cool for 15 minutes; it will thicken as it cools.
*Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar.
Heat until warm but not hot, before serving.","url":"https://recipe.bluelayer.org/recipe/56676/mr-petes-chocolate-fudge-sauce"},{"id":"56664","title":"Sugar-Free Vegan Walnut Fudge Brownies","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
nuts, walnuts, english
syrup, maple, canadian
oil, canola
vanilla extract","directions":"Preheat the oven to 350 degrees F. In a medium mixing bowl, combine the flour, cocoa powder, baking soda and sea salt.
Add 1/2 cup of the chopped walnuts.
Add the maple syrup, canola oil and vanilla and stir until combined.
Pour the mixture into a non-stick 8 x 8 baking pan and spread evenly.
Top with remaining 1/2 cup of walnuts and bake for 8-10 minutes.
Brownies are ready when a toothpick inserted comes out clean.
Allow to cool completely before cutting into 16 equal pieces.","url":"https://recipe.bluelayer.org/recipe/56664/sugar-free-vegan-walnut-fudge-brownies"},{"id":"56659","title":"Tree-Shaped Christmas Cake","ingredients":"cream, fluid, heavy whipping
sugars, granulated","directions":"Cut thecake like this.
Add the heavy cream and fruit first.
Roll up one strip, and roll around that piece until the trunk becomes the size you want it to be.
After that, just roll and stack the other strips on one another like a tower repeatedly.
Coat around the cake with the cream.
Press down on it with the back of a spoon, pull it out upwards, and you will get a design like this.
I decorated around the cake with star-shaped chocolates.","url":"https://recipe.bluelayer.org/recipe/56659/tree-shaped-christmas-cake"},{"id":"56656","title":"Joeys Walnut Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, walnuts, english","directions":"preheat oven to 425 degrees grease a large baking sheet and set it aside place the flour, baking powder, salt and sugar in the working bowl of a food processor, pulde to combine the ingredients.
add the butter and pulse until the mixture resembles coarse crumbs.
slowly pour the milk through the feed tube and pulse until the dough just comes together.
turn the dough onto a floured counter and knead in more flour if it seems overly sticky knead in the nuts by hand rol the dough into a 9-inch square that is about 1/2 inch thick cut into nine 3-inch squares.
place the squares on the prepared baking sheet, leaving 2 inches between each piece of dough bake until the scones are golden brown about 12 to 15 minutes serve immediately.","url":"https://recipe.bluelayer.org/recipe/56656/joeys-walnut-scones"},{"id":"56641","title":"North Croatian Pork Liver Pate","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
bacon, meatless
oil, olive, salad or cooking
onions, raw
salt, table
spices, pepper, black
cream, sour, cultured","directions":"Mince onion and bacon and saute it until tender.
Cut liver into small pieces; add into bacon and onion and saute it for 10 more minutes.
Cool it.
Grind the mixture twice with the machine.
Add sour cream and mix well.
Serve with warm bread.","url":"https://recipe.bluelayer.org/recipe/56641/north-croatian-pork-liver-pate"},{"id":"56639","title":"Rice Brittle Crunch","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
bananas, raw
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Line a rimmed baking sheet with parchment and spray the paper with nonstick cooking spray.
In a medium saucepan, combine the sugar, corn syrup and water and bring to a boil over moderately high heat.
Cook undisturbed until a deep-amber caramel forms, about 7 minutes.
Remove from the heat.
Stir in the rice cereal, banana chips, peanuts and baking soda.
Quickly spread the brittle on the baking sheet, separating it into pieces as much as possible with a spatula.
Let cool until hardened, about 45 minutes.
Coarsely chop the brittle or break it into clusters and serve.","url":"https://recipe.bluelayer.org/recipe/56639/rice-brittle-crunch"},{"id":"56634","title":"Toffee Time","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Melt butter, then add sugar and bring to a boil, stirring constantly.
Add the water, one tablespoon at a time, and stir constantly for the next 10 minutes.
Its finished when its a light caramel color.
Test by dropping a spoonful into cold water until it reaches hard crack candy stage (forms a ball easily and hardens).
Sounds more difficult than it really is, and its a perfect time to see the real color.
If it is undercooked, the toffee will stick to your teeth for days; it overcooked, it will taste burnt.
Pour directly onto a baking sheet with edges.
Wait until it firms up but is still hot (3-4 minutes or so).
Then pour on the chocolate chips.
Give them about 2 minutes to start to melt, then spread the chocolate to the edges like you are icing a cake.
Sprinkle on chopped nuts and allow to harden.
I let it cool on the counter for 30 minutes, put it in the fridge for 20-30 minutes, and then break it into pieces.","url":"https://recipe.bluelayer.org/recipe/56634/toffee-time"},{"id":"56629","title":"Simple Pita Bread Recipe cdcarter","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix everything together
Let rise for three hours
Cut and roll into flat pieces of bread.
They can be large or small and keep their shape.
Bake at 500 degrees for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/56629/simple-pita-bread-recipe-cdcarter"},{"id":"56621","title":"Peanut Butter and Jam Hearts","ingredients":"butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, powdered","directions":"Position the oven racks in the upper-and lower-third shelves and preheat the oven to 375F.
Use some of the melted butter to generously grease two cushioned cookie sheets.
Reserve any remaining melted butter.
Pour 3/4 cup granulated sugar on a doubled paper towel that sits on your counter.
Use some of the reserved melted butter to generously grease the bottom of the outside of a wide drinking glass, and plant the buttered surface directly in the sugar, pressing down, and leave it in the sugar until needed.
Put four wire cooling racks on your counter and place two long overlapping sheets of waxed paper under two of the racks (these will be for the tops of the cookies).
Use an electric mixer with a paddle attachment, or a handheld mixer, to cream the 1 cup softened butter with the remaining 1 cup of sugar until light and creamy.
Add the peanut butter and combine well.
Turn off the machine and add the flour.
With the machine on the lowest setting, mix the dough until fully combined, without overworking it.
Form walnut-size balls of dough and place them 1 1/2 inches apart on the prepared cookie sheets.
(You should be able to bake 9 to 12 cookies on each sheet, if using a 2 1/2-inch cookie cutter.)
Lift the buttered and sugared glass and press down on each ball of dough, flattening it to 1/4 inch thick.
After flattening each portion of dough, rub the greased glass in the sugar before flattening the next.
(If the sugared surface gets clumpy, wipe it off and reapply some melted butter and sugar.)
Use a clean pastry brush to gently remove any excess sugar from the tops of the flattened cookie dough.
Use a 2 1/2-inch heart-shaped cookie cutter to cut out hearts from the flattened dough.
Before removing the cutter, use your finger to remove the excess cookie dough, and place these scraps back in the original bowl.
Insert a small cutter or a thimble into half (or a few more) of the shaped cookies and rotate the cutter in a circular motion to widen the hole slightly.
Lift out the cutter and, using the pointed tip of a short paring knife, pick the dough out of the hole.
Put these pieces of dough back into the bowl with the other scraps.
When the cookie sheets are full, transfer them to both levels of the oven and bake for 6 to 9 minutes, switching their positions after half the baking time.
Check after 6 minutes.
When done, the cookies will be slightly more golden around the edges but the tops should be only a light golden color.
Remove the sheets from the oven and place the sheets with cookies with holes on the wire racks set over waxed paper.
Place the sheets with uncut cookies on the two other racks and let them all cool for 10 minutes.
Using a very thin metal turning spatula, carefully transfer the cookies to their wire racks to cool further.
(Wipe off the spatula after removing each cookie from the sheet.)
Cool, clean, and grease the cookie sheets and repeat the above procedure until all of the cookie dough has been used.
Once completely cool, assemble the sandwiches.
First, generously sift the confectioners sugar over the cookies with holes.
Lift and turn a hole-free cookie flat side up, and spoon a generous teaspoon of jam in the center.
Carefully lift a top sugared cookie and (gently now) lay it, sugared side up, on top of the jam, applying only the slightest bit of wiggling pressure so the jam plumps up through the hole.
Place the assembled sandwich cookie back on its rack while you continue to assemble the rest.
If serving soon, use a thin metal spatula to transfer the cookies to a decorative serving platter.
If serving later in the day of baking, or the next day, carefully transfer the cookies to a deep rectangular container (like a large roasting pan) to protect their appearance.
Cover the pan securely with aluminum foil and leave it at room temperature.
Chocolate-Filled Hearts:
Melt 12 ounces of semisweet or milk chocolate in either the top of a double boiler over barely simmering water, stirring constantly, or in a microwave (uncovered) for 1 minute on high power, stirring after heating until smooth.
Apply the chocolate as you would jam to the flat side of a cookie and sandwich them as directed.","url":"https://recipe.bluelayer.org/recipe/56621/peanut-butter-and-jam-hearts"},{"id":"56613","title":"Asparagus Soup","ingredients":"asparagus, raw
soup, chicken broth or bouillon, dry
butter, without salt
shallots, raw
leeks, (bulb and lower leaf-portion), raw
spices, garlic powder
salt, table
spices, pepper, black
cream, fluid, heavy whipping
cheese, parmesan, hard","directions":"Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length.
Cut the woody stem ends from each spear and reserve.
Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil.
Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes.
Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes.
Remove with a strainer and refresh in an ice water bath.
Drain on paper towels and reserve for the garnish.
Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat.
When foamy, add the shallots and leeks and cook until tender, about 3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes.
Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes.
Remove from the heat.
With a hand-immersion blender or in batches in a food processor, puree the soup until smooth.
Adjust the seasoning, to taste.
If serving right away, return to medium heat and add the cream and reserved asparagus tips.
Cook, stirring, until the soup is warmed through, about 3 minutes.
Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath).
Cover and refrigerate.
Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
To serve, place the soup in a soup tureen and sprinkle with cheese.
Ladle into demi-tasse cups or small coffee or tea cups, and serve.","url":"https://recipe.bluelayer.org/recipe/56613/asparagus-soup"},{"id":"56593","title":"Homemade French Vanilla Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
butter, without salt
spices, cinnamon, ground","directions":"If you use Metric units, don't worry about exact conversions.
It doesn't matter.
It's the ratios that are more important than the exact measurements.
Heat up the milk and the water to moderately warm.
You could boil the milk for a short while, if you like, because this would caramelize the milk sugar a bit and actually enhance the flavor, since French Vanilla is actually a combination of vanilla with a caramel overtone.
I just heated the milk and water in two batches in a 2 cup (1/2 liter) Pyrex cup in the microwave (1-2 minutes).
Just make sure the liquid is not too hot, because powdered milk does not mix well with boiling liquid.
If you boil the milk, let it cool considerably before using.
Blend the sugar, milk powder & cinnamon together.
Add the milk and water to a blender and turn it on to one of the slower speeds.
I used \"puree\" on my unit.
Slowly add the sugar milk powder mix and blend until dissolved.
About a minute will suffice.
Add the melted butter or butter substitute, vanilla extract & cinnamon and blend for a few seconds more to incorporate.
That's it.
Scoop off and suck down the delicious foam on top and put the liquid into a container.
Refrigerate and enjoy!
If you want to use the light brown sugar but only have white, you can add up to 1 T of molasses, refiner's syrup or dark corn syrup.
I suppose you could even use maple syrup, but that will obviously change the taste complex.
Of course, you might like that!
This could be made with all water and 2 1/3 times the milk powder.
However, to enhance the creaminess, the butter or butter substitute should be doubled, as most milk powder is non-fat.
I like a lot of milk in coffee, so these proportions work for me.
If you use less milk or creamer in your coffee, but want it sweeter, you could add as much as 50% more sugar.
Alternative flavors: Replace the Vanilla with Almond Extract; Almond and some Orange Extract; Rum Flavoring, Hazelnut or Black Walnut or whatever you desire.
The cinnamon should not overpower the vanilla in this version, but feel free to double or triple the cinnamon if you like it.
Try replacing the Vanilla with double that amount of Pumpkin Pie Spice mix.
There are no rules here!
Experiment with the flavors you enjoy, but within the flavoring quantities listed.
Nutritional Considerations: Of course, the sugar is not the best thing for you.
But, there doesn't seem to be any reason why you couldn't replace the sugar with one of the \"measure for measure\" sugar substitutes either, though I haven't tried it yet.
The idea of using the milk powder is that it increases the creamy taste, and doubles the milk solids & proteins of the milk (known as \"Tiger's Milk\") without increasing the fat content.
I used a butter substitute spray made from olive oil, so that helps.
Lactose intolerant persons could add \"Lactaid\" enzyme, I suppose, though I assume few people would have a problem with an ounce, or so, of a lactose containing product.","url":"https://recipe.bluelayer.org/recipe/56593/homemade-french-vanilla-creamer"},{"id":"56591","title":"Asian Glazed Tilapia","ingredients":"fish, tilapia, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
sauce, hoisin, ready-to-serve
soy sauce made from soy (tamari)","directions":"Sprinkle each side of the fish with salt and pepper.
Coat a sautee pan with Olive Oil or your favorite cooking oil.
I find that a non-stick pan works best for cooking this delicate fish.
Prepare the glaze by mixing equal parts Hoisin with Soy sauce.
The hoisin is thicker and sweeter giving balance to the soy.
You won't need that much for glazing the fish so you can use the remainder to toss in with your noodles if you want.
Brush the tops of each of the fish with the glaze and lay that side down on the pan allowing the glaze to form a seared on crust.
Brush the other side of the fish with glaze before flipping.
Each side takes about 4-6 minutes depending on how thick your filet is.
I had big meaty ones so total cooking time was about 15 minutes.
If you are unsure whether they are done, make a small cut into the the thickest part of the fish.
If the cut is easy to make and the fish flakes, then it's done.
If it's hard to pierce with a fork or seems tough, give it a few more minutes.
You may have to flip the fish in order to keep it from burning if you are cooking thicker pieces and need the extra time.
You may also want to cover the pan with a lid and let the steam help you out.
Serve on a bed of asian noodles or alone.
It's sure to be a crowd pleaser for those that enjoy seafood, and even those who don't!","url":"https://recipe.bluelayer.org/recipe/56591/asian-glazed-tilapia"},{"id":"56590","title":"Mexican Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, cinnamon, ground
salt, table
spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325 degrees.
Cream margarine and sugar together in bowl.
Stir in flour, cornmeal, cinnamon and salt.
Pat dough into 8-inch pie pan.
Bake until golden, about 10 minutes.
Meanwhile, melt chocolates with milk in double boiler.
Stir until smooth.
When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
Drizzle melted chocolate on top, allow to cool before cutting into wedges.","url":"https://recipe.bluelayer.org/recipe/56590/mexican-shortbread"},{"id":"56548","title":"Buttermilk Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"Place the chicken pieces in a large bowl and cover with the buttermilk.
Set aside, covered and refrigerated, for several hours or overnight.
Place the flour, salt and pepper in a large paper or plastic bag.
Remove the chicken from the buttermilk, shaking off any excess.
Working in batches of 2 or 3 pieces, place chicken in the bag and shake until coated with the flour and seasonings.
Heat the oil in a large skillet over medium-low heat.
Fry the chicken, working in batches if necessary and turning the pieces often, 20 to 30 minutes, or until golden brown on all sides.","url":"https://recipe.bluelayer.org/recipe/56548/buttermilk-fried-chicken"},{"id":"56513","title":"Rocky Road Crispy Bars","ingredients":"peanut butter, smooth style, without salt
syrups, corn, light
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
sugars, granulated
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows
oil, corn, peanut, and olive","directions":"Cook 1st three ingredients in saucepan until peanut butter is melted, stirring constantly.
Stir in the 2 1/4 cups rice krispies.
Spread in baking dish (9x13 size is good, or Tupperware cold cut keeper).
Cook chocolate chips, 1/2 cup corn syrup, 1/4 cup sugar, and butter over low heat, til butter is melted (stir constantly).
Stir in 2 cups cereal and marshmallows.
Spread over 1st layer.
Sprinkle with nuts.
Cool.","url":"https://recipe.bluelayer.org/recipe/56513/rocky-road-crispy-bars"},{"id":"56502","title":"Beef Pie","ingredients":"onions, raw
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
onions, raw
peas, green, frozen, unprepared
beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
spices, poppy seed","directions":"Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.
Allow enough extra wrap to fold over top.
Use one pan for each six servings or one-fourth of the recipe.
Do not line pans for food to be served without freezing.
Cook onions in boiling water until tender.
Drain; save cooking liquid.
Melt fat.
Stir in 1 cup flour, salt, and pepper.
Add enough water to the reserved onion cooking liquid to make 1 1/2 quarts.
Stir in onion cooking liquid and water slowly.
Add gravy seasoning, if desired.
Cook until thickened, stirring constantly.
Pour gravy over onions, peas, and beef.
Mix gently.
Pour one-fourth of mixture into each baking pan.
Spread evenly to avoid air pockets.
Mix flour and salt.
Mix in margarine only until mixture is crumbly.
Add cold water and mix lightly.
Divide dough into four parts.
Roll each part out on lightly floured surface into an 8x8-inch square.
Fit over filling in pans.
Sprinkle with poppy seeds, if desired, using 1/4 teaspoon per pan.","url":"https://recipe.bluelayer.org/recipe/56502/beef-pie"},{"id":"56501","title":"Tempura Batter 101 Recipe JB Cumberland","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
rice flour, white, unenriched
salt, table","directions":"Pour water into a large bowl.
In another bowl whisk together flour and salt.
Sprinkle flour mixture over water then barely whisk the batter.
There will be lumps.
Strain through a fine mesh sieve.
Pour the smooth batter into your iSi Creative Whip.
Screw on one iSi soda charger not the silver cream charger but a gold soda charger.
Shake vigorously about 5 times.
Test your batter.
It should look like fizzy, soft whipped cream.
Dip lightly floured pieces of seafood, veggies like the green beans in the photo above or seasonal wild mushrooms immediately or you can let the batter chill in your fridge until youre ready to fry.
To serve, preheat oil to 375 degrees F and fry battered pieces until light golden.
Sprinkle with salt while still hot and serve immediately with or without a dipping sauce.
Your finished tempura dishes will be light and crisp enough to challenge even a tempura master chef!","url":"https://recipe.bluelayer.org/recipe/56501/tempura-batter-101-recipe-jb-cumberland"},{"id":"56498","title":"Almond Crescents","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
sugars, granulated
butter, without salt
sugars, powdered
sugars, granulated","directions":"Preheat oven to 325F.
Grease a cookie sheet.
Blend flour, almonds, sugar and vanilla sugar together on a pastry board.
Cut the cold butter into small pieces over the dry ingredients.
Quickly work all the ingredients together into a smooth dough.
Shape the dough into pencil sized rolls.
Cut the rolled dough into 2 inch pieces.
Place the dough on the prepared cookie sheet and bend into crescent shapes.
Bake for 15 to 20 minutes until the cookies are light golden.
Roll the warm cookies into a mixture of icing sugar and vanilla sugar.","url":"https://recipe.bluelayer.org/recipe/56498/almond-crescents"},{"id":"56486","title":"Pineapple Cheese Dip","ingredients":"cheese, parmesan, hard
cream, sour, cultured
pineapple, raw, all varieties","directions":"Beat the cream cheese until light and fluffy.
Add the sour cream and the crushed pineapple.
Blend well.
Serve well chilled.
Serve with potato crisps/chippies or savoury biscuits.
NOTE:.
Cook time is chilling time.","url":"https://recipe.bluelayer.org/recipe/56486/pineapple-cheese-dip"},{"id":"56478","title":"Fish Baked in Coconut Milk","ingredients":"fish, cod, atlantic, raw
lemon juice, raw
oil, olive, salad or cooking
onions, raw
oil, olive, salad or cooking
spices, garlic powder
spices, ginger, ground
peppers, sweet, green, raw
tomatoes, red, ripe, raw, year round average
spices, coriander seed
spices, cumin seed
spices, pepper, red or cayenne
spices, pepper, black
spices, turmeric, ground
spices, fennel seed
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, coriander seed","directions":"Cut fillets crosswise into strips 2-inches wide.
Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
Preheat oven to 350 degrees.
In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned.
Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes.
Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste.
Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer.
Bake, uncovered, for 10 minutes in the preheated oven.
Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
Garnish with chopped cilantro.","url":"https://recipe.bluelayer.org/recipe/56478/fish-baked-in-coconut-milk"},{"id":"56471","title":"Spiced Autumn Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
nuts, pecans
leavening agents, baking soda
spices, pepper, red or cayenne
pumpkin, raw
sugars, granulated
butter, without salt
salt, table
vanilla extract","directions":"Mist a large bowl with cooking spray, pour in the popcorn and sprinkle the pecan halves across the top.
Set aside.
In a small bowl, whisk together the baking soda, cayenne pepper and pumpkin pie spice.
In a medium saucepan, mix together the sugar, butter, salt and 1/4 cup of water.
Cook over high heat without stirring for 10-14 minutes, until the mixture becomes a light golden-yellow caramel.
Remove from the heat and stir in the vanilla extract.
Next, carefully whisk in the baking-soda mixture.
Pour the caramel mixture over the popcorn & quickly toss the caramel and popcorn together until the popcorn is evenly coated.
Spread the popcorn onto two large baking sheets, break apart any large clumps, and allow to cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/56471/spiced-autumn-caramel-corn"},{"id":"56467","title":"Dark Chocolate Bark with Pistachios, Sweetened Dried Cherries, and Pumpkin Seeds","ingredients":"nuts, pistachio nuts, raw
cherries, sweet, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line an 11\" x 17\" baking sheet with parchment paper.
Combine pistachios, dried cherries, and pumpkin seeds in a bowl.
Set aside 1/2 cup of mixture.
To temper chocolate: Using a microwave, place 3/4 of chocolate in a microwave-safe glass or ceramic bowl (set aside remaining chocolate).
Program microwave at 50 percent power.
With bowl uncovered, heat chocolate for 30 seconds and then stir with a rubber spatula.
Repeat, heating for 30 seconds and then stirring, until almost all the chocolate in the bowl is melted, about 4 minutes total.
Using an instant-read thermometer, check temperature of chocolate.
It should be no more than 115 degrees.
If it hasn't reached desired temperature, continue to heat (in 10-second increments).
Then add reserved chocolate and stir constantly until completely melted and smooth and thermometer reads 88 degrees to 90 degrees.
Chocolate is now tempered.
Stir nut mixture into bowl containing chocolate.
Using an offset spatula, spread chocolate in an even layer, about 1/4 inch thick, on the parchment.
Sprinkle with reserved 1/2 cup nut mixture.
Allow bark to cool until hard, at least 20 minutes.
Break into irregular pieces.
Wrap in gift boxes or airtight tins lined with decorative waxed paper, or place in cellophane bags and tie with ribbon.
Chocolate bark will last several weeks.","url":"https://recipe.bluelayer.org/recipe/56467/dark-chocolate-bark-with-pistachios-sweetened-dried-cherries-and-pumpkin-seeds"},{"id":"56462","title":"Mom's Cecile Maple Walnut Fudge","ingredients":"sugars, brown
cream, whipped, cream topping, pressurized
nuts, walnuts, english
butter, without salt
vanilla extract","directions":"Using a heavy deep saucepan, cook brown sugar and cream on low boil, stirring often until the soft ball stage is reached, or the mixture forms a long thread when dropped from a spoon.
This will take about 10-15 minutes.
Take off the stove and by hand, beat in the butter and vanilla.
The mixture should thicken, then you can add the nuts if desired.
Let the mixture cool about 10 minutes; then pour into a buttered glass dish (8x8 cake pan) let cool in the fridge, then cut into pieces.","url":"https://recipe.bluelayer.org/recipe/56462/moms-cecile-maple-walnut-fudge"},{"id":"56461","title":"Spinach & Mushroom Salad","ingredients":"spinach, raw
mushrooms, white, raw
lemon juice, raw
parsley, fresh","directions":"Tear or cut the spinach leaves into small pieces.
Toss the mushrooms with the lemon juice.
Place spinach in salad bowl top with mushrooms and sprinkle with parsley.
Toss with Lemon-Yogurt Vinagrette (Recipe #16611) dressing just before serving.","url":"https://recipe.bluelayer.org/recipe/56461/spinach-mushroom-salad"},{"id":"56455","title":"Steamed Winter Squash with Butter","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
butter, without salt
salt, table","directions":"Remove the seeds of the squash.
Slice the squash into about 2cm thick slices.
Heat a pan of water and put in the squash pieces.
Cover with a lid and cook at medium heat, but make sure not to boil away the water.
Top up with water as required.
When the squash is cooked, drain out all the hot water from the pan.
Add butter or margarine into the pan and fry the squash.
Finally, add salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/56455/steamed-winter-squash-with-butter"},{"id":"56449","title":"Noe Valley Bakery Blueberry Pecan Scones","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
nuts, pecans
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw","directions":"Preheat the oven to 375.
Line 2 baking sheets with parchment, or grease them with butter.
Chop the butter into 1/4-inch pieces.
(It is important to make the pieces no larger than 1/4 inch because they are difficult to make any smaller once frozen.)
Spread on a plate and place in the freezer until hard, about 30 minutes or overnight.
Combine the flour, sugar, baking powder, salt and baking soda in a large bowl.
Add the butter, and chop with two butter knives or a pastry blender until it is well blended and some of the butter is crumbly.
Mix in the pecans.
Gradually add the buttermilk, 1/3 cup at a time, and mix gently until all ingredients are incorporated but not completely blended.
You might not use up all of the liquid.
The end result should be a shaggy mass.
Sprinkle the blueberries on top of the dough and only mix enough to evenly distribute the berries.
Gently form the dough into 1/3-cup balls and place them 1 inch apart on the prepared baking sheets.
(You may freeze the balls at this point and bake them later.
Once frozen, place scones in freezer storage bags.
).","url":"https://recipe.bluelayer.org/recipe/56449/noe-valley-bakery-blueberry-pecan-scones"},{"id":"56440","title":"Marshmallow-Pumpkin \"Pie\"","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
spices, cinnamon, ground
spices, nutmeg, ground
candies, marshmallows","directions":"Add milk gradually to flavored drink mix and spices in mug, stirring until dissolved.
Stir in marshmallow creme until well blended.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/56440/marshmallow-pumpkin-pie"},{"id":"56435","title":"Steel-Cut Oatmeal With Apples","ingredients":"water, bottled, generic
butter, without salt
oats
salt, table
spices, cinnamon, ground
apples, raw, with skin
sugars, brown","directions":"In a pot, melt the butter in the water over a medium heat.
Once it reaches a low boil, stir in the oats, salt, cinnamon, and chopped pieces of dried apple.
Reduce the heat to a simmer and cook for 30 - 35 minutes, keeping an eye on the water level.
(NOTE: Depending on just how dried-out your apple pieces are, they may absorb and reduce the overall amount of liquid in the pot.
If, at the twenty-minute mark, it looks like you may run out of water, add a little bit more and increase the heat.
).
Remove from heat and stir in the brown sugar.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/56435/steel-cut-oatmeal-with-apples"},{"id":"56427","title":"Oatmeal Cookie Crust","ingredients":"oats
seeds, sunflower seed kernels, dried
nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
vanilla extract
butter, without salt
honey","directions":"Toast the nuts and seeds in a 350F oven.
The sunflower seeds will toast in about 3 -5 minutes and the almonds in about 8 to 10 minutes.
In a food processor or blender, grind the almonds or pecans until finely minced.
Melt butter and honey together; add vanilla extract.
Combine all ingredients and mix well.
Press firmly and evenly into bottom and sides of a 9 or 10 inch pie pan.
Bake 10 to 12 minutes until barely golden brown.","url":"https://recipe.bluelayer.org/recipe/56427/oatmeal-cookie-crust"},{"id":"56418","title":"Cinnamon Buns","ingredients":"sugars, brown
sugars, granulated
spices, cinnamon, ground
orange juice, raw
salt, table
butter, without salt
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
sugars, powdered","directions":"For the filling:
Combine first five ingredients, from brown sugar to salt, in a bowl and blend well.
Pour in melted butter and coat mixture until it looks and feels like wet sand.
Set aside.
For the dough:
Preheat oven to 425 degrees F. Adjust oven rack to the upper middle position of your oven.
Prepare a 9-inch round nonstick baking pan by brushing it with 1 tablespoon of the melted butter.
Sift the dry ingredients into a large bowl.
Whisk together buttermilk and 2 more tablespoons of the melted butter in another bowl.
Pour wet ingredients into the dry and stir with a wooden spoon or rubber spatula.
Once no liquid is left and dough is about to come to form, turn it out on a flour-dusted work top and knead with your hands until just smooth, no longer than a minute.
Again with your hands, press dough out evenly into a 12x9 rectangle.
Brush 1 tablespoon of the remaining butter over the top of the dough.
Sprinkle filling over the dough and spread evenly, leaving a 1/2 inch border around all sides of the dough.
Press the filling into the dough.
With the aid of an offset spatula, and starting with one of the long sides, gently roll up the dough into a log doing this as tightly as possible.
Cut the roll into 8 pieces and arrange slices cut side up in the prepared pan.
Brush with the remaining butter (you may not need all of it).
Bake for 20-25 minutes until edges are browned.
Once done either allow to cool slightly in the pan itself or loosen edges and hold a large plate over the pan.
Invert rolls onto the plate and then to a wire rack.
In the meantime, prepare icing.
For the icing:
Using an electric or stand mixer, beat together cream cheese and buttermilk until smooth.
Add in sugar, half cup at a time and mix until blended and glossy.
Add additional milk for a thinner consistency,
Drizzle or spread the icing over the cooled cinnamon buns.
(Recipe Adapted from Cooks Illustrated)","url":"https://recipe.bluelayer.org/recipe/56418/cinnamon-buns"},{"id":"56400","title":"Apple Crisp Pie","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
apples, raw, with skin
lemon juice, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
butter, without salt","directions":"Preheat oven to 400 degrees F (200 degrees C).
Spray a 9-inch pie dish with cooking spray.
To make the crust, beat 1/2 cup of butter with cream cheese in a mixing bowl with an electric mixer until thoroughly combined; scrape the sides of mixing bowl occasionally to incorporate all the butter and cream cheese.
Beat in 1 1/4 cups flour, the white sugar, and salt on medium-low speed until the mixture looks like coarse cornmeal, about 20 seconds.
Increase the speed to medium-high, and beat until the dough begins to clump together, about 30 more seconds.
Lay out a 24-inch piece of waxed paper on a work surface, and scoop the dough out onto the left half of the paper.
Form it into a ball, and flatten it into a 6-inch disk; fold the right side of the paper over the dough disk, covering the dough.
With the rolling pin on top of the paper, gently roll the dough out into a round crust about 1/8-inch thick; peel off the top half of the waxed paper, turn the dough out onto the prepared pie dish, and fit the dough into the dish.
Peel of the remaining portion of waxed paper.
To make the filling, mix together the apples and lemon juice in a bowl.
In a small bowl, mix 1/4 cup of brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, and ginger together until thoroughly combined, then mix the flour mixture with the apples.
Pour the apple filling into the crust.
To make the topping, combine 1/4 cup of brown sugar, 2 tablespoons of flour, and the oats; with a pastry cutter, cut in 6 tablespoons of butter, until the mixture looks like coarse crumbs.
Spoon the topping evenly over the apple filling.
Bake in the preheated oven until the apple filling is bubbling and the topping is golden brown, about 40 minutes.
If the crust begins to look brown after about 20 minutes of baking, cover the crust edge with a strip of aluminum foil.","url":"https://recipe.bluelayer.org/recipe/56400/apple-crisp-pie"},{"id":"56367","title":"Refreshing Ginger Flavored French Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
spices, ginger, ground","directions":"Put the ginger and water in a heatproof bowl and microwave until it's lukewarm.
Dissolve the yeast, then add the flours and salt.
Mix with a spatula until it's no longer floury.
Cover with plastic wrap and rest for about 10 to 20 minutes.
Knead with a spatula again as if to fold the dough over itself 4 to 5 times.
Repeat this resting - folding process 2 more times.
Take the dough out onto a floured work surface, round it off gently and return to the bowl.
Leave to rise until 2.5 to 3 times its original size.
(About 1 hour.)
Here's how the dough looks before and after rising.
It's important to let it rise up properly.
Take the dough out onto a floured work surface, being careful not to deflate it.
Round the dough off lightly and leave to rest for 15 minutes.
If you are going to make 2 loaves, divide the dough at this point.
Punch the surface of the dough lightly to form an oval shape, Roll the top and bottom sides into the center to make a long, thin loaf.
Place the dough on pieces of kitchen parchment paper.
Hold the dough in bread rising mats so that they don't spread out, and leave to double in volume (2nd rising, about 30 minutes).
Watch how the dough is rising, and start preheating the oven to 250C at the right time.
Prepare the water mister and boil some water.
When the bread has finished rising and the oven has heated up, quickly put the dough on a baking sheet, paper and all.
Slash the tops with a knife, and mist with water.
Put some boiling water in a heatproof container, put it on the baking sheet alongside the bread, and bake for about 25 minutes.
If your oven has a steam function, use that instead!
They are done baking.
They are filled with the fragrance of ginger.
The air pockets are on the small size, but the baguettes have a lot of height and look very nice when baked.","url":"https://recipe.bluelayer.org/recipe/56367/refreshing-ginger-flavored-french-bread"},{"id":"56340","title":"Turkey Tenderloins","ingredients":"ground turkey, raw
soy sauce made from soy (tamari)
mustard, prepared, yellow
spices, rosemary, dried","directions":"Place the turkey tenderloins in a sealable plastic bag and set aside.
In a small bowl combine the soy sauce, mustard and rosemary.
Pour over turkey, seal bag and shake to coat.
Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
Preheat oven on the broiler setting.
Remove the turkey from the marinade and place on the rack in the broiler pan.
Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear.
Slice and serve with Cranberry Chutney.","url":"https://recipe.bluelayer.org/recipe/56340/turkey-tenderloins"},{"id":"56336","title":"Chinese Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix together the flour, boiling water and 1 tsp of oil.
Knead to form a firm dough.
Divide the dough into 2 and roll each portion into a long sausage.
Cut each sausage into 6 pieces, and press each piece into a flat circle.
Brush six of the twelve pancakes with the rest of the oil and place the other six on top.
Using a rolling pin roll each pancake sandwich into a 6-inch circle on a floured surface.
Heat an ungreased pan over a high heat, reduce the heat and add a pancake.
When small brown spots appear on the underside turn the pancake and cook until it starts to puff up with air bubbles.
Peel apart the two layers, and repeat the procedure for the remaining pancakes.","url":"https://recipe.bluelayer.org/recipe/56336/chinese-pancakes"},{"id":"56333","title":"Baby Milk Rolls (with a bread maker)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
leavening agents, yeast, baker's, active dry","directions":"Measure the ingredients and put in the bread maker.
Set to the \"dough\" mode.
When it's finished kneading, remove the dough, form it into a ball, cover with plastic wrap,and put it in the fridge for about 8 hours.
It's ready when it has doubled in size.
Punch down the dough.
Divide the dough into 8 pieces with a bench scraper.
Roll the pieces into balls and let rest for 20 minutes.
Re-roll the balls so they're nice and round, and dust with flour.
Press the middle of the balls firmly with a cooking chopstick.
Put on a baking sheet and let rise again for 30~40 minutes.
Preheat the oven to 150C
When they've doubled in size, they're ready.
Using a strainer, dust the rolls lightly with bread flour.
Bake at 150C for 20 minutes.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/56333/baby-milk-rolls-with-a-bread-maker"},{"id":"56327","title":"Croatian Leek Stew ( Poriluk Cuspajz)","ingredients":"leeks, (bulb and lower leaf-portion), raw
bacon, meatless
potatoes, raw, skin
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, paprika","directions":"Wash the leek very thoroughly (there might be some mud between the leaves) and cut them in 1 inch pieces (also the green parts, at least nice looking one).
Preheat the water and when it boils put the leek in it and leave it boil for one minute.
During this operation prepare this: put lard in a pot, heat it and brown flour in lard (but not too brown).
Add grounded paprika and just few drops of cold water to make zafrig (a kind of sauce veloute).
Take out leek with hollow spoon, add sliced potato in small cubes and water you have cooked leek in it.
Season with salt and pepper and cook until potato is soft (10-20 minutes).
Serve as a side dish to steaks, sausages, dried smoked ham etc.","url":"https://recipe.bluelayer.org/recipe/56327/croatian-leek-stew-poriluk-cuspajz"},{"id":"56314","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine flour and salt in processor and blend.
Add butter and shortening and process, using on/off turns, until mixture resembles coarse meal.
Add 4 tablespoons water; blend in.
Add enough additional water by tablespoonfuls to form moist clumps.
Gather dough into ball; flatten into disk.
Wrap in plastic and chill until cold, at least 1 hour or up to 1 day.","url":"https://recipe.bluelayer.org/recipe/56314/pie-crust"},{"id":"56312","title":"Grannys Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
margarine, regular, 80% fat, composite, stick, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Have a greased cookie sheet ready.
You will also need a candy thermometer.
In medium saucepan/pot, combine sugar and corn syrup.
Turn heat to medium.
This first stage of cooking is not quite as critical, but you will need to keep this under a close watch.
I like to keep my candy thermometer in the pot, so I can see where the temperature is at.
Keep it stirred and let it boil until it reaches 235 degrees F (or softball) on the thermometer.
Add the margarine and peanuts.
Continue stirring and watching the temperature closely, it needs to boil to 302 degrees F (or hard crack).
This stage is a bit more crucial; you do not want it to heat too quickly or it will result in a sticky peanut brittle.
Keep the heat around medium (I put it at 4 on my electric stove), and if the temperature doesnt continue rising, put it up just a bit higher.
Sometimes it can take a while for it to reach the next temperature.
When it reaches 302 degrees F, add the baking soda and remove from heat.
You will need to stir it quickly and then pour it out on your greased baking sheet.
Ive also found that it helps to get it to the right consistency if you can put in a cooler place (rather than letting it sit in a warm kitchen) to cool down.
I like to set it down in my basement.
To get your saucepan clean again, turn your kitchen faucet to hot, and let that water run into it, letting it soak in very hot water for a while.
After the peanut brittle is completely cooled, break it into pieces and store in an airtight container (or ice cream bucket).
This recipe comes from my mother-in-law, who got it from her mother-in-law, and Im not sure where she got it.
It is definitely a family favorite!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/56312/grannys-peanut-brittle"},{"id":"56309","title":"No Roll Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375.
Put all ingredients into a 9 inch pie pan.
mix with fork until well blended and pat into the pan.
Push the pastry up the sides and form a nice edge with your thumb and finger.
Generously prick the crust with a fork to prevent bubbling during baking.
Bake 15 to 17 minutes at 375, until nicely browned.","url":"https://recipe.bluelayer.org/recipe/56309/no-roll-pie-crust"},{"id":"56306","title":"Michael's Chocolate Ganache","ingredients":"candies, semisweet chocolate
cream, fluid, heavy whipping","directions":"Grate the chocolate using a cheese grater.
This works better than chopping it into small pieces.
The large hole on the cheese grater is fine.
The goal is to get the choclate into small uniform pieces that will melt easily.
Place the grated chocolate into a medium sized bowl, at least a 2- quart size.
Bring the heavy cream to a boil, over medium heat, while sirring often.
Be sure to use a sauce pan with a heavy bottom, to prevent the cream from scalding.
Once the cream has boiled, pour it slowlly over the grated chocolate.
Using a rubber, or silicon spatula slowly sir the hot cream and chocolate until the mixture combines and the chocolate melts.
You want to stir slowly so you do not get air bubbles in the chocolate.
Once the chocolate has combined and your ganache is smooth, let it cool undistrubed for at least 30 minutes.
If you are using it as a chocolate pour, you may want to wait only 15 minutes.
Just be sure that the ganache will pour freely off of the spatula, yet still leave a definite line when the finger is drawn across the spatula.
At this point you can pour the ganache over a cake for an icing or let the ganache cool completely and use it to ice a cake or whatever you desire.
I have used it for cakes, pastries, and dipping fresh strawberries.","url":"https://recipe.bluelayer.org/recipe/56306/michaels-chocolate-ganache"},{"id":"56284","title":"Pork Medallions With Mushroom and Rosemary","ingredients":"soup, chicken broth or bouillon, dry
tomatoes, red, ripe, raw, year round average
spices, rosemary, dried
salt, table
spices, pepper, black
pork, fresh, loin, tenderloin, separable lean only, raw
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
mushrooms, white, raw","directions":"Cut tenderloin crosswise into 4 pieces.
Put tomato paste into a medium bowl and gradulally whisk broth into the paste.
Stir in the rosemary, salt and pepper.
Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
Over medium high heat, heat oil in large nonstick skillet.
When hot, add pork; cook 6 minutes or until golden brown.
Turn once.
Place on warmed plate.
Reduce the pan heat to medium and add mushrooms.
Cook for 3 minutes or until lightly browned.
Return the pork to the skillet and pour broth mixture into pan.
Reduce heat to low and simmer for 4 minutes.
Place pork back on warmed plate.
Increase theheat to high and boil the sauce until reduced and slightly thickened.
Serve over the pork.","url":"https://recipe.bluelayer.org/recipe/56284/pork-medallions-with-mushroom-and-rosemary"},{"id":"56282","title":"Sugar and Spice Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
egg substitute, powder
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground","directions":"Combine the dry ingredients (flour, salt, baking powder, sugar, and spices) in the work bowl.
Pulse 3 times at 1-second intervals to mix.
Cut the butter into one tablespoon pieces and add it to the work bowl.
Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a course-ground cornmeal, and no pieces of butter remain visible about 15 pulses in all.
Scatter the minimum amount of egg beaters (4 tablespoons) on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together.
If the mixture appears dry and crumbly, add the remaining egg beaters, 1 tablespoon at a time, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into two equal disks.
Sandwich the disks between two pieces of plastic wrap and press it into a 6-inch circle Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/56282/sugar-and-spice-pie-crust"},{"id":"56264","title":"Food Processor Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Preheat oven to 325 degrees.
Place all ingredients into food processor (use pastry blade if available.
).
Blend until ingredients form a ball.
Press into ungreased pie pan.
Using a fork decorate the edges and pierce throughout to prevent bubbles.
Dust with granulated sugar if desired.
Cook for 30-40 minutes until lightly browned at edges.
Cool 10 minutes and then cut into 1/2 to 1 inch wedges.","url":"https://recipe.bluelayer.org/recipe/56264/food-processor-shortbread"},{"id":"56255","title":"Three Layered Chocolate Terrine","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"Chop the chocolate into small pieces and place in three seperate bowls.
Heat the cream to boiling point and pour 1 1/4 cups over the semisweet dark chocolate.
Pour 1 cup over the milk chocolate.
And 3/4 cup over the white chocolate.
Whisk each chocolate until smooth.
Cover each bowl with plastice wrap and cool to room temperature.
Refrigerate until thick, but not hardened, about 2 1/2 hours.
Line a 9-inch round springform pan with plastic wra or foil leaving a 1-inch overhang around the top of the pan.
Remove the semisweet chocolate mixture from the fridge and beat using an electric mixer until thick, soft peaks.
Pour into the prepared pan, cover with plastic wrap and freeze for 5 minutes.
Remove the plastice wrap and repeat with the other chocolates.
Cover the pan wit plastic wrap and freeze overnight.
Remove the Terrine from the freezer 15 minutes before serving.
Just before serving remove the sides of the pan, peel off the foil or plastic, and cut and enjoy.","url":"https://recipe.bluelayer.org/recipe/56255/three-layered-chocolate-terrine"},{"id":"56246","title":"Maple Pecan Pie Popcorn","ingredients":"syrup, maple, canadian
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
salt, table
snacks, popcorn, air-popped (unsalted)
nuts, pecans","directions":"Preheat oven to 250 degrees F.
In a small saucepan, cook syrup and brown sugar over medium heat, whisking frequently, for 5 minutes.
Whisk in margarine and salt until slightly thickened, about 5 more minutes.
Remove from heat and allow to cool slightly.
Mix popcorn and nuts and spread on parchment-lined baking sheet.
Drizzle maple mixture over popcorn and stir carefully to coat.
Spread mixture evenly over baking sheet and bake for 20 minutes.
Allow to cool before serving.
(Recipe adapted from Rachael Ray.)","url":"https://recipe.bluelayer.org/recipe/56246/maple-pecan-pie-popcorn"},{"id":"56239","title":"Pumpkin Pie Cocktail","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
pumpkin, raw
cream, whipped, cream topping, pressurized","directions":"Shake all in a cocktail shaker with ice.
Strain into a Martini glass.
Garnish with sprinkled nutmeg and a cherry.","url":"https://recipe.bluelayer.org/recipe/56239/pumpkin-pie-cocktail"},{"id":"56229","title":"Sweet Potato Puree With Maple","ingredients":"sweet potato, raw, unprepared
syrup, maple, canadian
butter, without salt
cream, sour, cultured
salt, table
spices, nutmeg, ground","directions":"Heat oven to 375 degrees.
Pierce the sweet potatoes several times with a fork and place on a foil-lined baking sheet.
Bake until softened, 1-1/2 hours, depending on size; let cool.
Slice each sweet potato in half lengthwise.
Scoop the flesh into a saucepan and discard the skins.
Add the maple syrup (to taste), butter and sour cream.
Using a wooden spoon or potato masher, mix until smooth.
Season with the salt and nutmeg.
Place over medium heat, stirring occasionally, until warmed through, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/56229/sweet-potato-puree-with-maple"},{"id":"56221","title":"Sesame Seed Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, sesame, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, sesame seeds, whole, dried","directions":"Place the first four ingredients into your bread machine pan in the order they are listed above.
Mix the flour with the seeds and pour into the pan, followed by the yeast.
Set the programme to 'DOUGH'.
When the cycle has finished, (my machine takes 90 minutes) transfer the dough to a floured surface, knead about 5 times then shape as you like (round, oval, loaf, etc.)
Place the dough on a lightly oiled baking sheet and cover it with a piece of oiled cling film/plastic wrap.
Leave it to prove until it has almost doubled in size (about an hour).
Preheat the oven to 200C/400F
Using the point of a sharp knife, cut 4-5 slashes in the loaf no more than 1/4 inch deep, making a simple design of your choice.
(ex: / / / / or XXXX, etc.
).
Brush the dough gently with the milk then sprinkle the sesame seeds over the top.
Bake for 25 minutes or until it has turned golden brown.
Transfer the loaf to a wire rack and leave it to cool a little before slicing.","url":"https://recipe.bluelayer.org/recipe/56221/sesame-seed-bread-bread-machine"},{"id":"56216","title":"Brown loaf/ baps","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour and salt into a large mixing bowl and rub into the fat until it resembles breadcrumbs, add half the sugar
Cream the yeast with the rest of sugar and add to the warm liquid, leave until frothy ( about 5 minutes) pour the liquid into the flour and work to a soft dough.
Turn out onto a floured surface and kneed until smooth and elastic (10 minutes)
Place in a lightly oiled bowl cover with a clean tea bowl (I use a shower cap) and leave to rise in a warm place for an hour
Knead the dough again and shape into a loaf ( or divide into 6 pieces if making baps) and place onto a baking sheet, cover with a warm place and leave to prove for 20 minutes.
Set the oven to, 220 sprinkle loaf or bags with a little flour and bake for 15/20 minutes.","url":"https://recipe.bluelayer.org/recipe/56216/brown-loaf-baps"},{"id":"56206","title":"Baby Beef Scaloppini Recipe","ingredients":"egg, white, raw, fresh
butter, without salt","directions":"With a very sharp knife cut the top round into 5mm thick slices across the grain.
Trim off any fat or possibly sinews.
Put between two sheets of plastic film and flatten a little more with a meat hammer or possibly rolling pin.
Dip each piece in well seasoned flour, beaten egg and soft white breadcrumbs.
Pat off the excess.
Heat a little of the clarified butter in a wide frying pan.
Fry the scaloppini, a few at a time, till crisp and golden brown on one side, then flip over on to the other.
Drain briefly on kitchen paper.
Serve warm with segments of lemon and spinach with raisins and pine kernels.","url":"https://recipe.bluelayer.org/recipe/56206/baby-beef-scaloppini-recipe"},{"id":"56202","title":"Steamed Turnips","ingredients":"turnips, raw
butter, without salt
salt, table","directions":"Peel and chop turnips into 1/2\" dice, (uniform pieces cook more evenly).
Place into steamer with at least 1\" water underneath.
Put lid on steamer and steam for 20 minutes (or more) once water comes to a boil.
Turnips are done when they pierce easily with a knife.
Drain water and remove steamer from pan, keeping turnips in hot pan.
You may need to heat the pan to remove any residual water from turnips.
Add butter and salt to taste and mash coarsely.
The more butter, the better --
Serve hot.","url":"https://recipe.bluelayer.org/recipe/56202/steamed-turnips"},{"id":"56182","title":"Pumpkin Pie Steel Cut Oats/Oatmeal for Slow Cooker","ingredients":"oats
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
pumpkin, raw
sugars, brown","directions":"Combine oats, milk, water, salt and 1/4 tsp cinnamon in a crock pot or slow cooker.
Cook on low overnight or until thickened.
If it still looks a bit watery, it will thicken more as it cools.
Stir the remaining 1/8 tsp cinnamon, ginger, nutmeg and cloves into the pumpkin puree, then stir into oatmeal along with the brown sugar.
Top with blueberries or other fruit, and additional brown sugar or cinnamon sugar if desired.
Note: I'm not sure where my notes went (entered in \"recipe description\" in 'zaar) but this is the recipe as given to me.
Definitely adjust spices & sugar to your taste.
I use more than double the recommended spice amounts, and top with additional brown sugar!","url":"https://recipe.bluelayer.org/recipe/56182/pumpkin-pie-steel-cut-oats-oatmeal-for-slow-cooker"},{"id":"56177","title":"Chocolate covered pretzel popcorn!!","ingredients":"snacks, popcorn, air-popped (unsalted)
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pop popcorn kernels in air popper, if you do not have an air popper just use a brown paper bag.
Put kernels in the bag and fold the top over a few times.
Pop on highbin microwave for 2-3 min.
Listen carefully, when popping gets less n less, about 1-2 pops a second remove from microwave and dump in large bowl.
Remove all un-popped kernels!!!
!
Mix popcorn with pretzels.
Pour melted white chocolate over and stir very gently.
Careful not to stir too long, chocolate will harden.
Pour popcorn onto 2 parchment paper lined cookie sheets.
Drizzle with melted milk chocolate.
Put into fridge for 10 min.
Remove and break up any large pieces.
Store in an airtight container.
Or if you wanna use for treats, pack in small cellophane bags.
You can add other things to this as well.
We have added crushed up lays chips, or peanuts.
Could also use whatever chocolate you prefer.
Possibilities are endless!
!","url":"https://recipe.bluelayer.org/recipe/56177/chocolate-covered-pretzel-popcorn"},{"id":"56173","title":"Awesome Almond Bark","ingredients":"nuts, almonds
candies, semisweet chocolate","directions":"Toast the almonds in a 9\"x 13\" pan at 350 degrees for 5 to 10 minutes.
Melt chocolate in a double boiler over hot, not boiling water stirring until smooth.
Pour chocolate over almonds.
Spread evenly and chill until hardened.
Break into pieces and store in a cool place.","url":"https://recipe.bluelayer.org/recipe/56173/awesome-almond-bark"},{"id":"56171","title":"Country White Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
shortening, vegetable, household, composite
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Make the starter:.
Using the starter ingredients listed above, combine water and yeast in medium bowl.
Stir to dissolve yeast.
Add flour and stir until thoroughly mixed.
Cover with a cloth and let rest at room temperature for 30 minutes before using in the dough.
Make the dough:.
Using the dough ingredients listed above, combine the water, honey, and yeast in the bowl of a heavy duty stand mixer.
Stir to mix thoroughly.
Add shortening, flour, salt, and starter.
Mix ingredients on low speed, with the mixer, until the dough is smooth and elastic (this usually takes me about 8 - 10 minutes).
To test it for elasticity, I pinch off a piece of dough, and stretch it between both thumbs and my fingers into a square.
If the center stretches and becomes thin (like a windowpane) it's perfect.
If the dough breaks easily instead of stretching, it's not ready yet.
When ready, remove dough from mixing bowl.
Divide the dough into two halves.
Form each into a smooth ball.
(You can wrap and freeze one of the loaves at this point.)
Place the dough on the counter, or in a proofing basket, and cover with a warm, damp cloth.
Rest at room temperature for 30 minutes.
Preheat oven to 400 degrees F. Form the dough into a loaf shape (free form or use a loaf pan), and cover with a warm, damp cloth.
Let rest another 30 minutes.
Baking the bread:.
Score the loaf (loaves) with a sharp knife.
Spritz with some water and place in the pre-heated oven (if making a free form loaf, place on a preheated baking stone).
Bake for 30 - 40 minutes, or until the crust is golden brown, and the temperature in the middle of the loaf is about 195 degrees F. I use a digital probe thermometer to test the temperature.
Remove the bread from the oven and from the pan (if using one).
Let cool about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/56171/country-white-bread"},{"id":"56167","title":"Galette Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In the bowl of a food processor fitted with the metal blade, pulse the flour and salt.
Add the butter; pulse until the mixture resembles coarse meal, about 15 seconds.
With the machine running, add the water in a slow, steady stream; process until the dough just holds together.
Turn out onto a piece of plastic wrap, and flatten into a disk; wrap well.
Chill at least 1 hour in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/56167/galette-pate-brisee"},{"id":"56165","title":"Bhg's Oven Barbecued Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sugars, brown
spices, garlic powder
spices, pepper, black
wei-chuan, five spice powder,
spices, ginger, ground
salt, table
mustard, prepared, yellow
sauce, hoisin, ready-to-serve
molasses
soy sauce made from soy (tamari)
rice vinegar,","directions":"Preheat oven to 350.
Cut ribs into serving size pieces.
In a small bowl combine brown sugar, garlic powder, pepper, five-spice, ginger, and salt.
Brush meaty sides of ribs with mustard.
Sprinkle generously with spice mixture.
Place ribs, bone sides down, in a large shallow roasting pan.
Bake, covered for 1 hour.
Carefully drain off fat.
In a small bowl, combine hoisin sauce, molasses, soy sauce, and rice vinegar.
Spoon mixture evenly over ribs.
Bake, uncovered, for 40-60 minutes more or until ribs are tender.","url":"https://recipe.bluelayer.org/recipe/56165/bhgs-oven-barbecued-ribs"},{"id":"56158","title":"Homemade Paneer!","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled","directions":"Boil the milk in a saucepan.
Add the vinegar and watch the milk curdle (water seperates from milk fat).
Drain out the water in a sieve or cloth.
Put it in a cloth and squeeze out as much water as you can.
Spread and flatten the paneer (make a square).
Make sure the ends are tucked inches.
Wrap the cloth on top and put some paper towels on top.
Add some newspapers to the pile and put some heavy weight on top of it.
Make sure the weight is somewhat equal on the paneer square.
Leave it overnight.
And cut into small pieces and store it in the freezer to use whenever you want.","url":"https://recipe.bluelayer.org/recipe/56158/homemade-paneer"},{"id":"56152","title":"Chinese-Style Stir Fried Vegetables","ingredients":"shortening, vegetable, household, composite
oil, corn, peanut, and olive
sauce, teriyaki, ready-to-serve
oil, sesame, salad or cooking","directions":"Cut up vegetables to the same-sized pieces, preferably bite-sized (nothing is more annoying than having an enormous piece of broccoli that you have to cut up on your plate).
Suggestions: broccoli, cauliflower, carrots, mushrooms, pea pods.
Tip: many grocery stores carry pre-cut up vegetable mixes that you can use.
Heat pan until pan is VERY HOTdrops of water will dance when sprinkled on the pan.
Add peanut oil and swirl to coat the pan.
Stir fry the veggies until desired softness (about 5-8 minutes).
If some vegetables take longer to fry (e.g.
carrots), start with them first and then add the others.
Stir in teriyaki sauce and sesame oil.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/56152/chinese-style-stir-fried-vegetables"},{"id":"56147","title":"Grandma's Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda","directions":"Sift together first 4 ingredients in a large bowl.
Mix melted butter and enough buttermilk in a measuring cup to make 2 cups of liquid, dissolve baking soda in the liquid.
Slowly work the liquid into the dry ingredients until a nice dough forms (you may not need all the milk so do this in stages).
The dough should be easily handled and not sticky.
Divide dough in half and shape into a round ball.
On a lightly floured surface, roll out to 1/2\" thick round and cut into pie shaped wedges (a pizza cutter works good for this).
Fry in a dry electric pan at 350F (no butter/pam/oil please) until a nice golden brown.
Flip and brown other side.
Serve warm.
(Can be reheated in a toaster).
Alternatively, you can roll the doll out and use a glass to cut rounds.
Grandma did that sometimes too (while I snuck behind and stole the scraps before she could roll them out again lol).","url":"https://recipe.bluelayer.org/recipe/56147/grandmas-buttermilk-scones"},{"id":"56141","title":"Tofu Mushroom Soup With Ground Pork","ingredients":"beans, snap, green, raw
pork, fresh, loin, tenderloin, separable lean only, raw
soup, chicken broth or bouillon, dry
water, bottled, generic
mushrooms, portabella, raw
carrots, raw
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne
onions, raw
sauce, fish, ready-to-serve
spices, garlic powder
spices, pepper, black
spices, ginger, ground
oil, sesame, salad or cooking","directions":"Add chicken broth, water and mushroom in a saucepan and bring to a broil.
Add ground pork - crumble pork into small pieces with the back of a wooden spoon as you stir then add carrots and Lipton onion mushroom soup mix stir and let simmer in medium heat for 3 to 5 minutes.
Add tofu, red banana pepper, parsley, fish sauce, garlic, ginger and ground pepper, stir and simmer for 2 to 3 minutes.
Add scallion and sesame oil.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/56141/tofu-mushroom-soup-with-ground-pork"},{"id":"56136","title":"Caramelized Almonds","ingredients":"nuts, almonds
sugars, granulated","directions":"Toss almonds with sugar in nonstick skillet; cook on medium-high heat until sugar is caramelized, stirring frequently.
Spread into single layer on greased baking sheet or sheet of wax paper; cool at least 1 hour.
Break into small pieces.
Store in tightly covered container at room temperature.","url":"https://recipe.bluelayer.org/recipe/56136/caramelized-almonds"},{"id":"56134","title":"Country Style Steak","ingredients":"beef, grass-fed, ground, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
spices, thyme, dried","directions":"Preheat the oven to 300 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper.
Place the flour into a pie pan.
Dredge the pieces of meat on both sides in the flour.
Tenderize the meat, using a needling device, until each slice is 1/4-inch thick.
Dredge in the flour again and set aside.
Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat.
Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd.
Cook until golden brown on both sides, approximately 2 minutes per side.
Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil.
Return the steaks to the pot and make sure they are all submerged in the liquid.
Cover the pot and place it in the oven on the middle rack.
Cook for 11/2 hours or until the meat is tender and falling apart.","url":"https://recipe.bluelayer.org/recipe/56134/country-style-steak"},{"id":"56132","title":"Easy Frozen Peanut Butter Rice Krispie Treat Bars","ingredients":"peanut butter, smooth style, without salt
sugars, granulated
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine first three ingredients and microwave until it melts
Mix it all together and add in enough cereal to make a slightly wet mixture (I don't know if 2 cups is the right amount.
I never measured)
Press it into a foiled lined 8x8 metal pan.
Freeze for at least an hour
Cut into four pieces.","url":"https://recipe.bluelayer.org/recipe/56132/easy-frozen-peanut-butter-rice-krispie-treat-bars"},{"id":"56124","title":"Best Pizza Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"For starter: Combine room temp water, flour and yeast.
Let stand at room temp overnight.
For dough: Add in water and yeast to starter; mix then add in salt and sufficient flour to make a soft dough.
Let rise 1 1/2 to 2 hrs.
Healthy pinch off a piece of dough the size of a tennis ball and place in the fridge in a jar.
Use as starter.
Press rest of dough into pan and add in toppings.
Cook on stones in 500 degree oven.
Takes about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/56124/best-pizza-dough-recipe"},{"id":"56107","title":"Meme's Apple Tart","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
apples, raw, with skin
sugars, granulated
butter, without salt","directions":"In a small pan, heat the milk to lukewarm.
In a bowl, mix together the flour, sugar, baking powder and salt.
Add the shortening and mix with a spoon or with your hands until the mixture feels and looks sandy.
Add the warm milk and mix rapidly until the dough forms a ball.
Roll the dough between 2 sheets of plastic wrap to an 11- to 12-inch round.
Remove the top piece of plastic and, using the bottom piece, invert the dough into a 9-inch tart pan with a removable bottom; peel off the remaining plastic.
Preheat the oven to 400.
Peel, quarter and core the apples.
Cut them into 1-inch-thick wedges.
Arrange the apple wedges in a concentric circle on the dough and sprinkle evenly with the sugar and butter.
Set the tart on a baking sheet and bake for about 1 hour, or until the apples are tender and the pastry is golden.
Cover the tart loosely with foil after 45 minutes to prevent over-browning.
Cut the tart into wedges and serve warm.","url":"https://recipe.bluelayer.org/recipe/56107/memes-apple-tart"},{"id":"56091","title":"Baked Dijon Chicken","ingredients":"soup, swanson chicken broth 99% fat free
mustard, prepared, yellow
lemon juice, raw
spices, garlic powder
spices, pepper, black","directions":"Oven Method:.
Preheat oven to 375*.
In a small bowl, stir together all ingredients except chicken or turkey.
Arrange chicken or turkey in a single layer in a glass baking dish.
Spread mustard mixture over each piece.
Bake uncovered for 15 to 20 minutes, or until chicken or turkey is no longer pink.
Microwave method:.
Prepare as directed above except arrange chicken or turkey in a single layer in a baking dish, placing thicker portions toward the outside of the dish.
Cover with wax paper and cook on 100% power (high) for 3 to 4 minutes.
Give dish a 1/2 turn.
Re-cover and cook on high for 3 to 4 minutes longer or until chicken or turkey is tender and no longer pink.","url":"https://recipe.bluelayer.org/recipe/56091/baked-dijon-chicken"},{"id":"56089","title":"Sweet Butter Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"In a chilled bowl, mix the flour, salt and sugar.
Add the butter, and work the mixture till it has a granule texture.
Add the water all at once, and mix till it becomes a ball.
(Do not overmix!
).
Cover the ball in plastic wrap, and reserve for 1 hour.
Needs to be cooked at 190 degrees Celsius/375 degrees Fahrenheit.","url":"https://recipe.bluelayer.org/recipe/56089/sweet-butter-pie-dough"},{"id":"56088","title":"Pistachio Shortbread with Chocolate Ganache","ingredients":"oats
nuts, pistachio nuts, raw
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt","directions":"Preheat oven to 450 degrees F. Place oats in food processor and pulse until they become a fine powder, about 5 pulses.
Set aside.
Place 3/4 cup of pistachios into food processor and pulse until they become almost powdery as well.
Set aside in a small bowl.
Repeat with last remaining 1/4 cup but only pulse until they are small pieces.
These will be the used as the pistachio coating on top of the chocolate ganache.
In a stand mixer, place all dry ingredients, including the 3/4 cup fine ground pistachios.
Turn mixer on low to combine.
Add in butter and mix on low until dough forms and pulls away from the sides of the bowl, about 5 minutes.
Line a baking sheet with parchment paper.
Place a closed springform pan on top.
Spread dough into springform pan, evenly.
Unlock spring form pan but leave it in place on baking sheet.
This will ensure the dough doesnt spread too far.
Using a round cookie cutter, remove a circle of the center of the shortbread dough.
Set disk of dough outside the spring form pan and bake as directed.
Bake shortbread for 5 minutes at 450 degrees F. Reduce temperature to 250 degrees F and continue to bake for an additional 10-15 minutes until golden brown.
Remove baking sheet from oven and remove springform pan from baking sheet.
Using a sharp knife, score the shortbread into 16 wedges.
Place baking sheet with shortbread back into the oven.
Turn OFF the oven, leaving shortbread in there to cool.
Make sure the oven is propped slightly open to allow to cool, about 1 hour.
Place shortbread on cooling rack after one hour and allow to finish cooling to room temperature.
Break shortbread along the scored lines you created previously.
To make ganache, create a mock double-boiler with a small saucepan and heat-resistant bowl.
Place about 1 cup of water into the saucepan and cover with bowl.
Heat water until it is just simmering.
Add chocolate, heavy cream and butter to the bowl, and stir to combine as the chocolate and butter melt.
Once the chocolate has just melted, remove immediately from the heat.
Dip each wedge of the shortbread into the chocolate and sprinkle remaining roughly chopped pistachios on top.
Set on a baking sheet lined with parchment paper to cool and harden.
Repeat with remaining shortbread.
Devour.","url":"https://recipe.bluelayer.org/recipe/56088/pistachio-shortbread-with-chocolate-ganache"},{"id":"56081","title":"Norwegian Flat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"In a large bowl combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt.
Add enough buttermilk to make a stiff dough.
Knead dough for 30 seconds on a well-floured surface.
Cover dough to prevent drying.
Roll 1/4 cup handfuls of dough into balls and pat into a flat circle.
Using a rolling pin, flatten dough into 10 inch circles.
Place onto ungreased cookie sheet.
Score pieces into pie shapes by running a knife along but not through dough.
Repeat process with remaining dough.
Bake in a preheated 350 degree F (175 degrees C) oven for 8 to 10 minutes.
Cool on wire rack briefly before breaking along scored lines.","url":"https://recipe.bluelayer.org/recipe/56081/norwegian-flat-bread"},{"id":"56073","title":"Portable Crunchy Carrot Stix-- Healthied Vegan Snack!","ingredients":"carrots, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Mix the olive oil, salt, and pepper together in a small bowl.
Put the carrots into a tossing bowl, then pour the oil over them, tossing well to coat the pieces thoroughly.
Spread them out onto a cookie sheet.
Use your toaster's or oven's broiler setting for this to bake for about 15-20 minutes or until you poke one of the carrots and it's totally hardened.
Let cool for 10-15 minutes.
Voila, your very own veggie chips that are perfect for on-the-go.","url":"https://recipe.bluelayer.org/recipe/56073/portable-crunchy-carrot-stix-healthied-vegan-snack"},{"id":"56070","title":"Baking Bread Straight from Liquid Bread Starter - Simple and Basic Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
water, bottled, generic
salt, table
butter, without salt","directions":"Combine all of the ingredients in a bowl except for the unsalted butter, bring it together into a ball and place it on a work surface to knead.
Knead the butter into the dough.
Press the dough down on the work surface and knead it for 5 minutes in a motion resembling washing with a wash board.
Once the dough comes together, knead by pressing and pulling it in a \"V\" along your work surface while putting your weight into it.
Seal the underside once the surface is no longer rough and the ingredients have combined evenly, and smooth out the surface.
Place in a bowl and cover with plastic wrap.
The first proofing is complete once it has doubled in size.
(For those concerned about drying out the dough, place it into a plastic bag or Styrofoam container with a cup of lukewarm water and let it rise.)
Divide into 6 equal portions with a scraper.
Gently stretch out the dough to release the air, then roll each portion into a ball.
Sprinkle with a bit of flour if they stick to your hands.
Flip the bowl that you used for the proofing over top of the dough to prevent it from drying out, and let it rise for 20 minutes.
Gently release more gas from the dough and roll them back into a round ball.
Arrange them with the seams down on a baking tray lined with parchment paper.
Place the whole pan into a large plastic bag along with a cup of lukewarm water to prevent it from drying out, and let it rise for the second time.
The second proofing is done once they double in size.
Bake in an oven preheated to 190C for 14 minutes.
(Adjust the heat according to your oven.
They will bake more evenly on a round pan.
They're done!
They taste good as is, but you can also cut them in half and eat them with condensed milk cream.
Or, as hamburger buns.
I eat them with roast beef.
Or bake them with an anko (sweet adzuki bean paste) filling.
Layer the top with cookie dough for a \"melon\" bread.
Or, without dividing up the dough, roll it into a flat square, spread on some cream cheese, roll it up into a log, then cut it into 6 pieces and bake.
Knead in a few more grams of water, then add dried blueberries right before you complete the kneading, then let it rise.
The berries will be nice and plump when you take that first bite.
Here it is with a sweet peanut cream filling and topped with almonds.
I baked it as a danish-type roll.
Here they are baked topped with wieners, leftover curry, and melting cheese.
Since the dough is not too sweet, it goes well with savory toppings.
Here it is after cutting the dough in half and baking them in miniature pound cake molds with a sugared or buttered top.
Right before baking, slash the tops with one shallow cut along the top, then arrange finely diced pats of butter along the top.","url":"https://recipe.bluelayer.org/recipe/56070/baking-bread-straight-from-liquid-bread-starter-simple-and-basic-rolls"},{"id":"56066","title":"Foil Baked Asparagus","ingredients":"asparagus, raw
butter, without salt
salt, table","directions":"Preheat oven to 180 C (360 F).
Prepare asparagus by snapping the lower \"woody\" part of the stem off (if it snaps cleanly you've got the right place; if it is difficult to break try higher up!
), and peel the lower section if they're a bit old or thick.
Tear off a large enough piece of aluminium foil to wrap around the bunch of asparagus securely, and place asparagus in foil.
Dot with butter and sprinkle lightly with salt.
Wrap securely, and then wrap an extra strip of foil around the tip end to protect it.
Bake in oven for 25-35 mins, depending on the thickness and age of the asparagus (Mine were done in 30 and I'd say they were fairly average sized).
Try to wait until you're ready to serve before you unwrap them, or better still, serve them still wrapped in the foil.","url":"https://recipe.bluelayer.org/recipe/56066/foil-baked-asparagus"},{"id":"56055","title":"Potato Gnocchi","ingredients":"potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Boil the unpeeled potatoes.
When done, peel them and mash immediately.
Add salt to the mashed potatoes, then sift in the flour in small batches.
Mix it as you add the flour, being careful not to knead it too much, and bring it together.
Cut it into quarters, then roll it out into strands.
Cut the dough into 1.5 cm pieces, and use the back of a fork to make patterns.
Add salt to a generous amount of hot water, and put the pieces in.
They are done when they float to the top.","url":"https://recipe.bluelayer.org/recipe/56055/potato-gnocchi"},{"id":"56051","title":"Scandinavian Snowflake Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
oil, olive, salad or cooking
sugars, granulated","directions":"Line baking sheets with waxed paper or parchment paper, and sprinkle with flour.
Heat the milk just to the boiling point in a saucepan.
Stir together the flour, baking powder, and sugar in a bowl until well combined, then mix in the butter and gradually pour in the hot milk, mixing between each addition, until the mixture forms a stiff dough.
Turn the dough out onto an oiled work surface, and knead until the dough is cool and smooth, about 5 minutes.
Cut the dough into 4 equal-sized pieces, then cut those pieces into 4 pieces, making 16 pieces.
Divide each of the 16 pieces in half to make 32 equal-sized pieces of dough.
Cover the pieces with a cloth, and let the dough rest for about 20 minutes.
Working on a floured surface, roll each piece of dough out into a thin circle about 8 inches in diameter.
Place the circles onto the prepared baking sheets, cover with a cloth, and allow to rest for 30 minutes.
Fold each circle in half, then in half again.
With a sharp knife or small cookie cutters, snip and cut shapes out of the folded dough the way you make a paper snowflake.
Carefully open the circle back up, revealing the pattern.
Stack the cut snowflakes between sheets of waxed paper on a flat surface.
Heat oil in a deep skillet to 375 degrees F (190 degrees C).
The oil should be about 2 inches deep.
Carefully lay a snowflake into the hot oil, keeping it flat.
Allow it to fry until golden brown and crisp, about 1 minute per side.
Gently flip the snowflakes over with a tongs to prevent breakage.
Drain the fried snowflakes on paper towels, and sprinkle with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/56051/scandinavian-snowflake-cookies"},{"id":"56045","title":"Apple Cider Frosting","ingredients":"butter, without salt
apples, raw, with skin
spices, cinnamon, ground
sugars, powdered","directions":"Mix butter and apple cider in mixer until combined.
Make sure that apple cider is not cold.
Add pumpkin pie spice or cinnamon, mix throughly.
Add powdered sugar slowly.
This will be pretty thin (like a glaze) so add more powdered sugar if needed.","url":"https://recipe.bluelayer.org/recipe/56045/apple-cider-frosting"},{"id":"56044","title":"Lemon Marinade \"DUMP\" Chicken","ingredients":"lemon juice, raw
vinegar, cider
oil, olive, salad or cooking
onions, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"For immediate cooking: Pre-heat oven to 350F Place all ingredients into a large baking dish and turn chicken to coat.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag and place in freezer.
To thaw and cook: Take the bag out of the freezer the night before and make sure the baggie is completely closed.
Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer).
Preheat the oven to 350F Empty the contents of the bag into a large baking dish andbake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).","url":"https://recipe.bluelayer.org/recipe/56044/lemon-marinade-dump-chicken"},{"id":"56042","title":"Grape Nuts","ingredients":"wheat germ, crude
sugars, brown
leavening agents, baking soda
salt, table
molasses
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Mix the dry ingredients together.
Stir in the wet ingredients.
Spread in a greased 9 x 13 inch baking dish.
Bake at 350 degrees F for about 30 minutes or until a toothpick inserted near the center comes out clean.
Cool completely.
Cut the cake into squares and crumble with your fingers.
If you prefer a finer, less chunky grape nut, grate the squares on a cheese grater.
Put the crumbles onto two large baking sheets with sides.
Bake at 275 degrees F, stirring every 15 minutes, for a total of 60 to 90 minutes, or until grape nuts are dry.
The timing will depend on the size of your little pieces.
Cool on the baking sheets and then transfer to jars for storage.
Will keep for several weeks.
Im sure they would freeze, too, if you want to try it.
Yield: about 3 quarts, depending on the size of your grape nuts.","url":"https://recipe.bluelayer.org/recipe/56042/grape-nuts"},{"id":"56039","title":"German Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
vanilla extract
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
apples, raw, with skin
cream, fluid, heavy whipping","directions":"In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs.
Sprinkle with vanilla and stir in.
Sprinkle with water, 1 tablespoon at a time, stirring until pastry holds together.
Shape into a ball.
On a lightly floured surface, roll the dough to 18 inch thickness.
Transfer to a 9-inch pie plate; trim and flute edges.
For fillin combine sugar, flour and cinnamon; sprinkle 3 tablespoons into crust.
Top with half of apples.
Sprinkle with half of the remaining sugar mixture.
Top with remaining apples and sugar mixture.
Pour cream over all.
Bake at 450F (230C); for minutes.
Reduce heat, bake for 55 to 60 minutes or until apples are tender.","url":"https://recipe.bluelayer.org/recipe/56039/german-apple-pie"},{"id":"56034","title":"Whole Wheat Breakfast Rolls (A B M)","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
butter, without salt
salt, table
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
oats
raisins, seeded","directions":"Bring the water to a boil.
Pour over the cornmeal, stir well, and let sit for 10 minutes.
Add the cornmeal mixture to the bread machine pan.
Mix the 2 flours together (I do this with a whisk to get them nicely integrated).
Add the dough ingredients to the bread machine pan in the order indicated by the manufacturer.
Process on the 1 1/2 lb dough cycle.
Remove the dough from the machine and knead in the rolled oats and raisins.
Form the dough into a tight ball and let it rest for 10 minutes.
With a bench scraper, divide the dough into 16 pieces.
Form each piece into a ball.
Place the balls on a cookie sheet covered w/ parchment paper.
Cover them with plastic wrap and let them rise until doubled (normally ~30 minutes).
Preheat the oven to 400F while they're rising.
Bake for 15-20 minutes.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/56034/whole-wheat-breakfast-rolls-a-b-m"},{"id":"56031","title":"Cinnamon Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
honey
oil, canola
salt, table
butter, without salt
sugars, brown
spices, cinnamon, ground","directions":"Using mixer bowl (with dough hook available) dissolve yeast in warm water using whisk, then whisk in dry milk until dissolved.
Add 1 C whole wheat and 2 C unbleached, and whisk a few times until gluten starts to form (shiny strings visible).
Cover and set aside until sponge rises, about 1/2 hour.
Mix in wheat germ.
Combine then add honey, oil and salt.
Attach dough hook and add half the remaining flour.
Run mixer until fairly well mixed, then add remainder of flour.
Mix with dough hook until well combined, then turn out and knead by hand a few minutes.
Put in a clean lightly oiled bowl, cover with wet towel or saran, and set in warm place to rise to double its size.
Punch down and roll out into a rectangle approximately 20\" x 14\", spread butter and brown sugar right up to edges, then sprinkle with cinnamon.
Roll up and cut in 2\" pieces and place in oversided muffin tins (lightly greased) or baking dish.
Bake at 350 for 15 - 18 minutes.","url":"https://recipe.bluelayer.org/recipe/56031/cinnamon-rolls"},{"id":"56028","title":"Orange-Glazed Butternut Squash","ingredients":"oil, olive, salad or cooking
squash, winter, butternut, raw
orange juice, raw
marmalade, orange
salt, table","directions":"In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom.
Cook the squash, covered, for 10 to 12 minutes, or until it is tender and lightly browned, stirring occasionally.
Stir in the orange juice, marmalade, and salt.
Cook, uncovered, for 3 minutes, or until most of the liquid is evaporated, stirring occasionally.
If you cant find either bags of precut peeled squash chunks or a small enough single piece of precut squash, buy a whole squash, cut it in half lengthwise, and scoop out and discard the seeds.
Peel it and cut it into 3/4-inch pieces.
Be sure your knife is sharp and be very careful when halving the squashthe skin is quite hard.
(Per serving)
Calories: 92
Total fat: 2.5g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 1.5g
Cholesterol: 0mg
Sodium: 78mg
Carbohydrates: 18g
Fiber: 4g
Sugars: 8g
Protein: 1g
Calcium: 50mg
Potassium: 361mg
1 starch
1/2 fat","url":"https://recipe.bluelayer.org/recipe/56028/orange-glazed-butternut-squash"},{"id":"56007","title":"Grilled Chicken With Citrus Sauce","ingredients":"oil, olive, salad or cooking
lemon juice, raw
spices, oregano, dried
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
yogurt, greek, plain, nonfat
orange juice, raw
orange juice, raw
spices, garlic powder
spices, cumin seed","directions":"Marinate the chicken:.
Combine olive oil, 2 tablespoons lemon juice, 2 tablespoons oregano, 1/2 teaspoon salt, and pepper in a large bowl.
Add the chicken and marinate for 20 minutes.
To Make the Citrus Sauce:.
Stir together the 1 cup yogurt, 2 teaspoons fresh orange juice, 1 teaspoons orange zest, 1/2 teaspoons minced garlic, 1/2 teaspoons ground cumin in a medium bowl.
Cover and refrigerate for about an hour.
Cook the chicken:.
Heat grill to medium high.
Run skewers through chicken pieces and grill for about 4 minutes.
Turn over, and grill until cooked through about 4 more minutes.
Serve with Citrus Sauce.","url":"https://recipe.bluelayer.org/recipe/56007/grilled-chicken-with-citrus-sauce"},{"id":"55998","title":"Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt
sugars, powdered
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, walnuts, english
butter, without salt
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Mix peanut butter, butter (softened), and powdered sugar together.
Add rice krispies then refrigerate dough for about an hour.
Roll into balls and put on cookie sheet then refrigerate again.
Melt chocolate chips and butter, remove from heat once melted.
Dip balls into chocolate with tongs.
Put on waxed paper and refrigerate to set.","url":"https://recipe.bluelayer.org/recipe/55998/peanut-butter-balls"},{"id":"55996","title":"Riesling Biscuits","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
spices, ginger, ground
oil, olive, salad or cooking
sweetener, syrup, agave","directions":"In a large bowl, combine dry ingredients.
In a smaller bowl, combine wet ingredients.
Stir wet ingredients into dry.
Roll out dough to 1/4-inch thickness between 2 pieces of parchment paper.
Using a butter knife or a pizza cutter, cut dough into 2 inch squares.
Transfer to a parchment-lined cookie sheet.
Bake at 350 degrees for 8-9 minutes, until just a tad browned on the edges.
Serve.","url":"https://recipe.bluelayer.org/recipe/55996/riesling-biscuits"},{"id":"55991","title":"Chef John's Pumpkin Seed Brittle","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
leavening agents, baking soda","directions":"Line a baking sheet with a silicone baking mat or parchment paper.
Stir pumpkin seeds and sea salt together in a bowl.
Stir sugar, corn syrup, and water together in a heavy-bottomed saucepan over medium-high heat.
Add butter and bring to a boil, whisking constantly.
Boil until mixture is dark golden, 10 to 15 minutes.
Remove saucepan from heat; whisk in baking soda.
Pour pumpkin seeds into sugar mixture and stir until well-combined.
Transfer pumpkin seed mixture to prepared baking sheet.
Place another silicone baking mat over the top of the pumpkin seed mixture and press down to make an even surface for the brittle.
Let harden for about 30 seconds; remove top baking mat.
Score surface with a knife to form desired shapes.
Cool to room temperature and break into pieces.","url":"https://recipe.bluelayer.org/recipe/55991/chef-johns-pumpkin-seed-brittle"},{"id":"55987","title":"Twix Bar Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"SHORTBREAD:.
Preheat oven 350 degrees.
Grease with butter a 9x9\" baking pan.
In bowl of electric mixer, cream the butter and sugar until light and fluffy.
Beat in the vanilla extract.
Add flour and salt and beat until the dough just comes together.
Press onto the bottom of a greased pan.
Bake about 20 minutes or until pale golden in color.
Remove from oven and place on rack to cool.
CARAMEL FILLING:.
Pour the can of sweetened condensed milk into a heatproof bowl and place bowl over a saucepan of simmering water.
Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color.
Remove from heat and beat until smooth.
Pour the caramel over the baked shortbread and leave to set.
(Microwave method: Place sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time.
Reduce the power to medium-low and continue to cook for another 8 - 12 minutes, or until the milk has thickened and turned a light caramel color.
Remove from microwave and beat until smooth).
TOPPING:.
Melt chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water.
Pour the melted chocolate evenly over the caramel and leave to set.
Cut the shortbread in to pieces using a sharp knife.
Store cut bars in refrigerator to keep chocolate firm.
Chilled chocolate doesn't cut clean.","url":"https://recipe.bluelayer.org/recipe/55987/twix-bar-cookies"},{"id":"55983","title":"Pistachio and Tart Cherry Chocolate Bark","ingredients":"candies, semisweet chocolate
spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw
cherries, sweet, raw","directions":"Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl.
Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl.
Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once.
Remove from microwave and stir until smooth.
Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once.
Remove from microwave and stir until smooth.
Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate.
On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness.
Spoon dollops of white chocolate onto semisweet-chocolate mixture.
With tip of knife, swirl chocolates together for marbled look.
Sprinkle with remaining pistachios and cherries.
Refrigerate bark 1 hour or until firm.
Break bark into pieces.
Store in tightly sealed container in refrigerator up to 1 month.
Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.","url":"https://recipe.bluelayer.org/recipe/55983/pistachio-and-tart-cherry-chocolate-bark"},{"id":"55979","title":"Pink Adobe Peanut Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
alcoholic beverage, beer, regular, all
molasses
peanut butter, smooth style, without salt
lemon juice, raw
sauce, worcestershire
mustard, prepared, yellow
salt, table
spices, chili powder","directions":"Whisk together peanut sauce ingredients in a small saucepan and cook over low heat until thickened, about 30 to 45 minutes.
Preheat oven to 400 degrees F.
Place chicken strips in a baking dish, salt lightly, and pour sauce over.
Stir around to coat each piece, then bake uncovered for 30 minutes.
Turn oven heat up to 450 degrees F and bake for about 10 more minutes.
Serve garnished with lemon slices, if you wish.","url":"https://recipe.bluelayer.org/recipe/55979/pink-adobe-peanut-chicken"},{"id":"55978","title":"Crumb Topping for Pies","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"In a medium bowl, mix together the sugar and flour.
Mix in butter with a fork or stand mixer just until the topping is crumbly.
Top your pie before baking.","url":"https://recipe.bluelayer.org/recipe/55978/crumb-topping-for-pies"},{"id":"55974","title":"Strawberry Crumb Pie","ingredients":"strawberries, raw
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
sugars, brown
spices, cinnamon, ground
cream, whipped, cream topping, pressurized","directions":"Combine strawberries, sugar, and cornstarch and let stand while you make the pastry.
Combine flour and salt in a bowl.
Cut in shortening until uniform but coarse.
Set aside about 2/3 cup of this mixture.
Sprinkle water over remainder, toss with fork, and press into ball.
On lightly floured surface, roll out pastry 1 1/2 inch larger than an inverted 9 inch pie plate.
Fit into plate and trim 1/2 inch beyond plate edge.
Fold under to make double thickness around the edge, and flute so that edge is high.
Fill pastry shell with strawberry mixture.
Blend reserved flour mixture with brown sugar and cinnamon.
Sprinkle crumbs over strawberries.
Bake at 200 C on sheet of aluminum foil for 45 minutes, or until crust is nicely browned.
Serve warm or cool, with cream if desired.","url":"https://recipe.bluelayer.org/recipe/55974/strawberry-crumb-pie"},{"id":"55964","title":"Pumpkin Spice Granola","ingredients":"syrup, maple, canadian
honey
pumpkin, raw
oats
spices, cinnamon, ground
pumpkin, raw
spices, nutmeg, ground
spices, cloves, ground
nuts, almonds
cherries, sweet, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 325 F. Into a measuring cup add the maple syrup, agave syrup or honey and pumpkin puree.
Im sure pumpkin pie filling would work too but you might have to adjust the spices.
Use a fork and stir to blend.
Set aside.
In a separate large bowl, add the oats and all the spices.
Stir it around a little to mix the spices into the oats.
Then add the almonds or your favorite nuts, the dried cherries (or whatever dried fruit you want) and the pumpkin seeds.
Stir around to combine.
Pour the syrup mixture over the oat mixture.
Divide the granola mixture onto two cookie sheets lined with parchment paper.
Bake at 325 F, stirring every 5-10 minutes until lightly toasted.
It should take about 20-30 minutes.
Do not over bake!
Remove pans from oven.
Remove the granola from the cookie sheets to cool.
I just grab the parchment paper by the corners and place on my counter.
When cooled, store in a tightly sealed container.","url":"https://recipe.bluelayer.org/recipe/55964/pumpkin-spice-granola"},{"id":"55956","title":"It's Raining Cat and Dog Balls! (Treats)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat germ, crude
honey
beef, grass-fed, ground, raw","directions":"Mix dry ingredients together, then stir in honey and ground beef until well combined.
Form 3/4-inch to 1-inch balls and bake on greased cookie sheet or silicon sheet at 350F for 10-15 minutes or until cooked through.
They might cook fast, so check frequently.
Cool completely and serve.
Break up large pieces for tiny cat mouths.
Mrrrrow?.","url":"https://recipe.bluelayer.org/recipe/55956/its-raining-cat-and-dog-balls-treats"},{"id":"55955","title":"Rock Candy for Kids","ingredients":"sugars, granulated
water, bottled, generic","directions":"Put one cup of water into a small saucepan, pour 2 cups of granulated sugar into the water, heat the water and sugar on the stove over a medium heat, continue stirring until the sugar melts, keep adding sugar and stirring until it melts, stop adding sugar when you see that it will no longer dissolve in the water (that is until you see sugar lying on the bottom of the saucepan).
Remove the pot from the stove, let the liquid cool until it is just warm.
Pour the liquid into a clean glass jar.
Tie one end of a piece of heavy cord around the middle of a pencil.
Place the pencil over the top of the glass jar letting the cord fall into the liquid.
Crystals will begin to form in a few hours The next day, remove the cord from the jar, pour the sugar liquid back into the saucepan, reheat and cool it just as you did before.
Pour the liquid back into the jar and reinsert the cord with the crystals into it.
More crystals will form.
If you repeat this procedure every day the crystal candy will grow bigger and bigger.
When it has reached a size that pleases you, snip off any excess string and enjoy.","url":"https://recipe.bluelayer.org/recipe/55955/rock-candy-for-kids"},{"id":"55930","title":"Roasted Broccoli","ingredients":"broccoli, raw
oil, olive, salad or cooking
spices, garlic powder","directions":"Spray a cookie sheet with non stick spray.
Cut broccoli into 2-inch pieces.
Drizzle olive oil over the broccoli, then do the same with the garlic salt.
Bake at 350 degrees F for 20 minutes.
You can use your favorite seasoning in place of the garlic salt if you like.","url":"https://recipe.bluelayer.org/recipe/55930/roasted-broccoli"},{"id":"55927","title":"Faux Apple Pie and Ice Cream","ingredients":"sugars, granulated
spices, cinnamon, ground
yogurt, greek, plain, nonfat
sugars, brown","directions":"Place applesauce into a bowl.
Sprinkle on cinnamon.
Heat in the microwave for 1530 seconds.
Place ice cream on top of warmed applesauce.
Sprinkle with brown sugar.
Enjoy your faux apple pie!","url":"https://recipe.bluelayer.org/recipe/55927/faux-apple-pie-and-ice-cream"},{"id":"55926","title":"Homemade Matzah for Passover","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine ingredients and knead for ten minutes.
Roll into a ball, cut in half, then cut each half into 8 pieces.
Roll out each piece as thinly as possible into ovals,.
pierce with a fork several times, to eliminate air holes,.
and place on baking sheet covered with Parchment Paper.
Bake at 450 to 500 for about 5 minutes, or until slightly browned.","url":"https://recipe.bluelayer.org/recipe/55926/homemade-matzah-for-passover"},{"id":"55922","title":"Zucchini Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
squash, summer, zucchini, includes skin, raw
lemon juice, raw
sugars, granulated
sugars, granulated
spices, cinnamon, ground","directions":"mix together like a pie crust the following; 5 cups flour, 2 cups sugar, 1/2 teaspoons salt and 3 sticks margarine.
Then set this aside.
For the Zucchini Filling:.
Mix 8 cups of peeled and sliced zucchini and 2/3 cups of lemon juice together.
Cook this together for a few minutes, and then add the following.
1 cup sugar, 1 teaspoons sugar, 1 teaspoons cinnamon.
the 1/2 cup pie crust mixture (above).
Pat one half of the crust mixtures into a jelly roll pan.
Bake at 350 degrees for 10 minutes.
Add the cooked filling into the baked crust.
Add 1 teaspoons cinnamon to remaining crust mixture and sprinkle over filling.
Bake at 350 degrees for 30 minutes.
Note Using whole wheat flour, this makes it.
more crunchy and nutty, or you can use half white and half wheat flour if you desire.","url":"https://recipe.bluelayer.org/recipe/55922/zucchini-bars"},{"id":"55909","title":"Shortbread Pie Crust","ingredients":"butter, without salt
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325 degrees F (165 degrees C).
Using your hands, mix butter, brown sugar, white sugar and flour together in a large bowl.
Squeeze and work dough until it holds together.
Press into three 9 inch pie pans and chill for 2 hours.
Bake for 15 minutes, or until lightly brown around the edges.","url":"https://recipe.bluelayer.org/recipe/55909/shortbread-pie-crust"},{"id":"55908","title":"Crumble mix","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Measure flour into a microwave-proof bowl.
Add the butter to the flour (just plonk it in in one big lump if you want!)
Pop bowl with butter and flour in the microwave for between 10 and 20 seconds to soften butter.
Use a fork to blend flour and butter until the mix texture resembles breadcrumbs.
Add sugar and mix together with a fork.
Sprinkle over crumble filling of your choice in an oven-proof pie dish (Apple and rasin, rhubarb and ground ginger, peaches and raspberries are some of my favourtie fillings.
Fresh fruits will need to be par-cooked- pop in microwave covered and with a spoon or two of water after peeling/chopping for a few minutes- before spri) Bake in oven at 180 degrees Celcius for about 30 minutes.
Serve hot or cold with fresh cream or ice cream.
YUM!","url":"https://recipe.bluelayer.org/recipe/55908/crumble-mix"},{"id":"55892","title":"Coconut Brigadeiros","ingredients":"milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
syrups, corn, light
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a medium-size heavy saucepan, combine condensed milk, coconut milk, butter, corn syrup, and 1/2 cup shredded coconut.
Bring to a boil over medium heat.
Reduce heat to low and whisk constantly until fudgy, 8 to 10 minutes.
When mixture is ready, it will pull together into one soft piece, leaving browned residue on bottom of pan.
Slide mixture into a bowl.
(Dont scrape the pan; leave any residue behind.)
Let cool to room temperature, then refrigerate until very firm, at least 4 hours.
Scoop out teaspoonfuls of the mixture and use your hands to roll into balls, about 3/4-inch in diameter.
Set aside on a baking sheet.
Place remaining 1cup coconut in a wide bowl.
Roll 4 to 6 brigadeiros at a time through coconut, covering surface completely.
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 1 month.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/55892/coconut-brigadeiros"},{"id":"55882","title":"Chocolate Mallow Slices","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt chocolate over low heat, stirring until smooth,.
Remove from heat.
Mix in marshmallows and rice krispies until completely coated with chocolate mixture.
Spoon mixture into waxed paper and shape into a log about 18-inches long wrap tightly in the waxed paper and refrigerate about 1 hour until firm.
Cut into slices to serve.","url":"https://recipe.bluelayer.org/recipe/55882/chocolate-mallow-slices"},{"id":"55863","title":"Blackberry Vinegar 1 Recipe","ingredients":"blackberries, raw
vinegar, distilled
sugars, granulated","directions":"Place the berries in a large container.
Bring the sugar and vinegar to a boil and pour over the berries.
Stir and cover.
Cold and chill for 30 days.
To process, strain the liquid through a piece of cheesecloth into a large pot.
Bring to a boil and simmer for 5 min.
Remove from the heat and pour into warm sterilized jars, cover and seal.
Yield 1 Qt.
NOTE: This vinegar needs to sit for 30 days to attain its full body and flavor.
Serve with salads, as a marinade for meats, poultry, or possibly fish, or possibly for something unusual sprinkle over french fried sweet potatoes.
Try using the vinegar in salad dressings.","url":"https://recipe.bluelayer.org/recipe/55863/blackberry-vinegar-1-recipe"},{"id":"55857","title":"Fiskebudding (Fish Pudding)","ingredients":"delallo, italian seasoned breadcrumbs,
sauce, fish, ready-to-serve
cream, whipped, cream topping, pressurized
cream, fluid, heavy whipping
salt, table
cornstarch
spices, nutmeg, ground","directions":"Preheat oven to 350 degrees F.
Skin and bone the fish, and cut into small pieces.
Set aside.
Grease the bottom and sides of a 9-inch loaf pan heavily with butter.
Sprinkle with breadcrumbs, tipping the pan to evenly distribute crumbs.
Also grease a piece of aluminum foil big enough to cover the loaf pan.
Begin heating a saucepan of water to a boil, to use later when baking the pudding.
Using a blender or food processor, puree fish and cream in small batches until smooth.
Place pureed fish in a large mixing bowl.
Add salt, nutmeg and cornstarch; beat at medium-high speed until light and fluffy.
Pour mixture into prepared loaf pan.
Pick up the pan and bang it on the counter several times, to remove any air bubbles in the pudding.
Seal greased foil tightly over the top of the pan.
Place pan in a deep baking pan; add boiling water 3/4 of the way up the sides of the loaf pan.
Bake 60 to 75 minutes, until a tester inserted in the center comes out clean.
Note that during baking, the water around the mold should simmer (but not boil!)
constantly; adjust the temperature as necessary.
Let pudding cool 5 minutes.
Pour off any excess liquid; run a sharp knife around the edges of the pan to loosen the pudding.
Hold a serving platter on top of the pan and quickly invert the pan and platter to remove the pudding.
Soak up any extra liquid with paper towels.","url":"https://recipe.bluelayer.org/recipe/55857/fiskebudding-fish-pudding"},{"id":"55856","title":"Grilled Bacon wrapped Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bacon, meatless
sugars, brown
salt, table
spices, chili powder
spices, paprika
spices, garlic powder
spices, onion powder
spices, pepper, black
spices, pepper, red or cayenne","directions":"Trim chicken breasts of any excess fat and cut into bite size pieces.
Mix rub ingredients and season chicken pieces well.
Cover and refrigerate for 1 or 2 hours (or longer).
Cut bacon slices in half and wrap chicken pieces.
Secure with bbq skewers.
If using wooden or bamboo skewers soak in water for at least 1 hour prior to use.
Set up your grill for Direct Heat.
Make a grill shield from heavy-duty aluminum foil.
Fold in half long way and crimp the edges.
Grill chicken breast directly over heat for about 3 to 5 minutes on the first side.
Rotate on grill as needed to avoid hot spots.
Flip over and continue cooking until the juices run clear and the bacon is crispy.
Remove from the grill and cool 2 or 3 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/55856/grilled-bacon-wrapped-chicken"},{"id":"55851","title":"Caramel Corn Snack Mix","ingredients":"snacks, popcorn, air-popped (unsalted)
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
nuts, pecans
sugars, brown
butter, without salt
syrups, corn, light
vanilla extract
leavening agents, baking soda","directions":"Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, combine the popcorn, cereal, pretzels and pecans.
In a saucepan over medium heat, combine the brown sugar, butter and corn syrup.
Cook and stir until mixture comes to a boil.
Reduce heat to medium low; cook without stirring for 5 minutes.
Remove saucepan from heat and stir in vanilla and baking soda.
Pour over popcorn mixture and toss until evenly coated.
Bake at 300 degrees F (150 degrees F) for 30 minutes, stirring after 15 minutes.
Transfer to large piece of parchment paper and cool completely.
Break into chunks once cool.","url":"https://recipe.bluelayer.org/recipe/55851/caramel-corn-snack-mix"},{"id":"55843","title":"Dutch Apple-Apricot Crumb Pie","ingredients":"spices, pumpkin pie spice
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
pumpkin, raw
apples, raw, with skin
apricots, dried, sulfured, uncooked
raisins, seeded
wheat flour, white, all-purpose, unenriched
sugars, brown
pumpkin, raw
butter, without salt","directions":"Pie: Line baking sheet with foil.
Prepare crust according to package directions for 2 crusts.
On lightly floured surface roll all of dough into 11 inch circle.
Fit into 9 inch pie pan.
Trim and flute edge; refrigerate.
Place foil-lined baking sheet on rack in center of oven; preheat oven to 400 degrees F.
In bowl combine sugars, flour and spice.
Stir in apples, apricots and raisins; spoon into pie shell.
Place pie shell on baking sheet in oven.
Bake 15 minutes.
Reduce oven heat to 350 degrees F and bake for 1 hour.
Topping:
Combine flour, sugar and spice.
Stir in butter until crumbs form.
Remove pie from oven; top with crumbs.
Bake 25-30 minutes or until bubbly and lightly browned.
Cool on rack at least 4 hours before serving.","url":"https://recipe.bluelayer.org/recipe/55843/dutch-apple-apricot-crumb-pie"},{"id":"55819","title":"Protein Bar","ingredients":"peanut butter, smooth style, without salt
honey
beverages, protein powder whey based
oats","directions":"Put oatmeal in a blender, pulse several times, until it resembles a course flour.
In a bowl, mix peanut butter, honey, protein powder, and oatmeal.
Press into a 8x8 pan.
Chill overnight.
Cut into 9 pieces and wrap in plastic wrap.","url":"https://recipe.bluelayer.org/recipe/55819/protein-bar"},{"id":"55816","title":"Pat-In-The-Pan Pie Crust","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table","directions":"In a stand mixer (or a large bowl with an electric hand beater), cream together cream cheese and butter on medium-high for 2 minutes until fully combined.
Scrape down sides of bowl.
Whisk together flour, sugar and salt.
Add to mixer bowl and stir on medium-low until until it resembles corn meal, then on medium-high until it all sticks together.
Remove 3 tbsp of dough and reserve.
Flour workbench lightly.
Turn dough out onto floured board.
Knead lightly until well-combined.
Pat out into a 6\" circle, and transfer to a greased 9\" pie plate.
Using heel of hand, press dough out to sides of pan.
Using fingertips, push dough smooth and even, working it up the sides of the pan.
Roll out reserved dough into a rope about 12\" long (use a ruler!).
Cut into three 4\" lengths, then roll each piece out to 8\" long.
Lay the 3 ropes along the upper edge of the pie pan, pressing lightly into the dough already in the pan.
Flute the edge as you would a rolled crust.
Cover with plastic wrap and refrigerate at least 1 hour.
(Dough can be held up to 2 days in the refrigerator, or 1 month in the freezer if double wrapped.
).
Prick the bottom of the dough all over with a fork (try not to go all the way through to the pan, or the filling might leak).
Bake in preheated 325F oven for about 35 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/55816/pat-in-the-pan-pie-crust"},{"id":"55809","title":"Shepherds Pie","ingredients":"beef, grass-fed, ground, raw
onions, raw
tomato sauce, canned, no salt added
beans, snap, green, raw
corn, sweet, white, raw
salt, table
spices, pepper, black
potatoes, raw, skin","directions":"Brown ground beef and onions.
Drain off fat.
Stir in tomato sauce.
Mix well.
Place ground beef mixture in a 2 1/2 quart covered casserole dish.
Next layer the green beans and the corn.
Sprinkle the salt and pepper over the vegetables.
Spread the mashed potatoes over the vegetable layer.
Make sure they are evenly distributed around the dish.
Cover and put in a 350 degrees F oven for 30 minutes.
The sauce in the meat mixture will bubble up through the vegetable layer and infuse the flavor throughout the pie.
Serves 6.","url":"https://recipe.bluelayer.org/recipe/55809/shepherds-pie"},{"id":"55807","title":"Bakes","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
oil, olive, salad or cooking","directions":"In a mixing bowl, sift together the flour, baking powder, salt and sugar.
Cut the butter into small pieces and add to the bowl.
Using your fingers, quickly rub the butter into the flour so that the texture is like fine crumbs.
While stirring with a fork, gradually add enough milk or water to make a soft dough.
Mix it together with your hands so that all the ingredients are well blended.
Break off pieces of dough a little larger than walnuts, roll into balls, then flatten to a thickness of about a half inch.
Very lightly oil a large cast-iron or other heavy skillet.
Heat over a medium flame until it's very hot, then lay the bakes into the pan.
Bake 4 to 5 minutes on each side, until the bakes are lightly puffed and golden brown.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/55807/bakes"},{"id":"55800","title":"Green Beans in Salted Water","ingredients":"beans, snap, green, raw
water, bottled, generic
salt, table
butter, without salt","directions":"Trim beans and cut into 1-inch pieces.
In a 3-quart saucepan bring water with salt to a boil and simmer beans until just tender, about 5 minutes.
Drain beans in a colander and return to pan.
Toss beans with butter and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/55800/green-beans-in-salted-water"},{"id":"55799","title":"Easy No Roll Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix dry ingredients with a fork in pie tin.
Measure oil in a c., add in lowfat milk and whip with fork till white.
Add in to dry ingredients, mix till blended.
Press into place with fingers.
Bake 12 to 15 min at 425 degrees or possibly fill and bake.
A top crust may be rolled out between wax paper or possibly crumbled on top of filling.","url":"https://recipe.bluelayer.org/recipe/55799/easy-no-roll-pie-crust-recipe"},{"id":"55797","title":"Colorful Vegetable Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
tomato products, canned, puree, without salt added
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spinach, raw
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
beets, raw
oil, olive, salad or cooking","directions":"Make each dough separately, kneading for 5 to 8 minutes until you have a smooth elastic dough.
Rest each dough, covered, for 30 minutes.
To make plait; cut each dough in half and gently roll each piece on a lightly floured surface until approximately 25 cm long.
With a roll of each color, make a plait, making sure to seal the ends.
Place on a greased baking tray.
Rest in a warm place covered with a towel for 1 to 1 1/2 hrs.
Brush with beaten egg and bake in a 220 degrees cup oven for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/55797/colorful-vegetable-bread"},{"id":"55790","title":"Crushed Candied Almonds","ingredients":"nuts, almonds
sugars, granulated","directions":"Spread out the almonds on a baking sheet lined with parchment paper.
Roast for 10 minutes at 170C.
Leave to cool.
Heat the sugar until it turns a caramel color.
From here on, speed is key!
Take it off the heat, add the almonds, and work quickly to fully coat with the caramel.
Cover with parchment paper, and use a rolling pin to roll out the mixture.
Be careful not to burn yourself!
Leave as-is to cool completely.
Break into pieces in a food processor or in a plastic bag.","url":"https://recipe.bluelayer.org/recipe/55790/crushed-candied-almonds"},{"id":"55783","title":"Chocolate Caramel and Pecan Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
vanilla extract
butter, without salt
sugars, brown
syrups, corn, light
nuts, pecans
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,","directions":"For the Crust: Combine all of the crust ingredients in a food processor and pulse until evenly mixed.
Press onto the bottom and sides of a 9 inch glass pie pan.
Cover and freeze while you prepare the filling.
For the Filling: Preheat oven to 350^F.
in a heavy medium saucepan, combine brown sugar, butter and corn syrup.
Bring to a boil, stirring.
Boil 1 minute.
Add the pecans and cream and continue boiling until slightly thickened, about 3 minutes.
Remove from heat and add the chocolate.
Stir until blended.
Pour hot filling into prepared crust, evenly distributing the pecans.
Bake until filling is bubbly all over, about 10 minutes.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/55783/chocolate-caramel-and-pecan-pie"},{"id":"55773","title":"Chef Joey's Vegan Bread Pudding","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
egg substitute, powder
water, bottled, generic
sugars, granulated
salt, table
spices, cinnamon, ground
wheat flours, bread, unenriched
raisins, seeded","directions":"Preheat your oven to 350'F.
Put the margarine in a bowl big enough to accommodate 2 cups of milk.
Put the sugar, cinnamon and salt into another bowl and mix well.
Put the milk in a saucepan and heat until just before the boiling point.
Pour the heated milk into the bowl with the margarine in it.
Mix until the margarine is completely melted.
In a 9x13\" oven safe dish add the bread and raisins.
Mix the egg replacer with water.
I use 1 1/2 teaspoons of egg replacer and two tablespoons of warm water.
Stir to incorporate.
Gradually add the egg replacer to the milk mixture.
Add in the cinnamon, sugar and salt mixture into the milk mixture.
Mix this well.
Pour the milk mixture over the bread and raisins and carefully move the bread around so that ll the pieces are soaked in the milk.
Put the dish with the prepared bread pudding into a larger dish and put it into the preheated oven.
Pour the hot water into the outer dish being careful not to get any in the pudding dish.
Bake for 40-45 minutes.
The custard should be creamy.
Remember you didn't use eggs here so it won't be set exactly the same.
As it cools it will firm up a bit.
Serve either warm or cold, plain or with your favourite sauce.
Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/55773/chef-joeys-vegan-bread-pudding"},{"id":"55764","title":"Sea Salt Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
salt, table
oil, olive, salad or cooking
spices, pepper, black
syrup, maple, canadian
nuts, pecans","directions":"Preheat oven to 425 degrees F and coat 9 x 13 baking pan with cooking spray.
Mix all ingredients together in a separate bowl, except for pecans.
Arrange mixture in baking pan.
Bake for 25-30 minutes, stirring halfway through.
Remove from oven and sprinkle with pecan pieces.
Finish with a pinch of sea salt and serve.","url":"https://recipe.bluelayer.org/recipe/55764/sea-salt-sweet-potatoes"},{"id":"55755","title":"Bird Seed Candy","ingredients":"peanut butter, smooth style, without salt
honey
carob flour
seeds, sunflower seed kernels, dried
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english","directions":"Melt together peanut butter (or Sunbutter) and honey until smooth.
Add carob, then add remaining ingredients.
Mix well.
Spread into an 8x8 pan and cut into pieces.
Wrap individually and refrigerate.","url":"https://recipe.bluelayer.org/recipe/55755/bird-seed-candy"},{"id":"55746","title":"Toasted Cashew and Bacon Brittle Recipe","ingredients":"nuts, cashew nuts, raw
bacon, meatless
sugars, granulated
water, bottled, generic
salt, table","directions":"Heat the oven to 400 degrees F and arrange a rack in the middle.
While the oven is heating, place cashews on a baking sheet and toast in the oven, stirring occasionally, until deep brown, about 12 to 15 minutes.
Cool slightly on a cutting board, then coarsely chop; set aside.
When the oven is ready, place bacon on a baking sheet and roast until deep brown and well done, about 15 minutes.
Remove to a paper-towel-lined plate to cool; reserve 1 tablespoon of the rendered bacon fat.
Line a baking sheet with parchment paper, coat the paper with a thin layer of the reserved fat, and place the baking sheet on a cooling rack.
Crumble bacon into bite-sized pieces; set aside.
Combine sugar and water in a medium saucepan over high heat and stir until sugar has dissolved, about 3 minutes.
Cook, swirling the pan occasionally (do not stir), until mixture is deep amber and registers 350 degrees F on a candy thermometer, about 10 to 15 minutes.
Immediately remove the pan from heat.
Carefully add cashews, bacon, and salt to the caramel and stir to combine.
Immediately pour mixture onto the center of the prepared baking sheet.
Let sit at room temperature until hardened, about 20 minutes.
Let cool completely, then break into shards.","url":"https://recipe.bluelayer.org/recipe/55746/toasted-cashew-and-bacon-brittle-recipe"},{"id":"55743","title":"Dreikernebrot - German Rye and Grain Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
leavening agents, yeast, baker's, active dry
honey","directions":"Start the starter and the overnight dough the evening before you make the bread.
To make the starter:
In a bowl, mix the flour, yeast and water until a dough ball forms.
Knead for 5 minutes.
The starter will rise slightly next day.
Place the dough in a bowl coated with cooking spray, cover with a plastic wrap and chill in the refrigerate.
To make the overnight dough:
In a bowl, mix together flours, flax seed, salt and water until a soft dough forms.
Wrap with a plastic wrap and let stay at room temperature overnight.
To make the bread:
Next day, take the starter out of the frige an hour before you start to make the bread.
Cut the starter and overnight dough into several small pieces and put them together in a mixing bowl with an electric dough hook.
Sprinkle 1/4 cup plus 2 tablespoons whole wheat flour over.
Place the sesame, sunflower, pumpkin seeds, salt and yeast that's mixed with 1 tablespoon water.
Knead all the ingredients together for about 8 minutes.
Add a little more flour if the dough seems stick to the bowl.
Transfer the dough into a large bowl coated with cooking spray.
Allow the dough to rise at a warm place until doubled in volume, 1 to 2 hours, depending on how warm your place it.
Either shape the dough into a round loaf, place it onto a cooking sheet; or place the dough into a greased loaf pan.
Do not knead the dough again.
Let it rise for another 1 to 2 hours until almost double.
Preheat the oven to 500F.
If you are making a round loaf, slash the top about 1/4 inch deep to draw a cross.
Pour 2 cups of boiling water into a separate loaf pan, and place into the oven, which makes steam during the baking.
Put the bread into the oven.
Turn oven down to 450F after 10 minutes and bake for 38 minutes.
Let cool in the cookie sheet or pan on a wire rack for about 10 minutes.
Remove onto the wire rack and cool completely.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/55743/dreikernebrot-german-rye-and-grain-bread"},{"id":"55727","title":"pita bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"sift flour and salt together in a large bowl.
combine yeast, sugar, and 1/3 cup very warm water- give a quick stir and set aside for 5 min.
to activate yeast.
make a well in the flour/ salt mixture and add the yeast, 1 cup warm water and the olive oil.
gently stir to gather dough into a ball- you may need a little more water
turn out and need for 10 min.
put into a lightly greased large bowl, cover and place in a warm spot for around 1 1/2 to 2 hrs.
punch down and need to smooth
cut dough into 12 pieces, form into rounds, roll out and place on a dusted baking sheet, cover and let rest for 45 min.
preheat oven to 500F degrees
on a stone put on 2-3 on it for 4 min, flipping it over after 2 min.
recommended to wet the towels with hot water for when you cover dough","url":"https://recipe.bluelayer.org/recipe/55727/pita-bread"},{"id":"55708","title":"Perfect Tender Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Measure flour and salt into bowl.
Add oil; mix with a fork, until particals are the size of small peas.
Sprinkle with water, 1 tablespoon at a time, until flour is moistened and dough almost cleans the sides of the bowl.
(If dough seems too dry, 1 to 2 tablespoons oil can be added.
Do not add water.If dough seems a bit too wet, add a tiny bit of additional flour).Gather dough together;PRESS FIRMLY INTO A BALL.
After pressing firmly into a ball,the less the dough is handled the more flaky the crust will be.
Divide dough in half ; place one half cut side down and flatten into a round.
Roll each round of dough between two sheets of wax paper.
Gently peel off one sheet of wax paper and turn dough upside down.
Peel off remaining sheet of wax paper after placing bottom crust into pan leaving a 1/2 inch overlap around pan edge.
( Fill with desired pie filling.)
Repeat with top crust rolling out same as bottom crust leaving 1 inch overhang around pan edge).
Fold and roll top edge under lower edge, pressing on the rim to seal; flute edges as desired.
Cut slits to vent steam in top of pie.
I usually moisten my hands with a little water and dab across top crust.
Sprinkle a tiny bit of sugar across the top of the pie, but not on the fluted areas of crust.
Bake as directed following your pie recipe.
*Do not use quick mixing flour in this recipe.
If using self-rising flour,omit the salt.
Pie crusts made with self-rising flour will differ in flavor and texture from those made with regular flour.
(I always use regular flour.
).
Lots of people say they can't make a good pie crust.
You can using this recipe,just work with the dough.
It may take a time or two, until you become used to making the dough and working with it.
Just remember to press the dough into a firm ball before rolling it out between the wax paper sheets.
Another small bonus for me is that it uses oil instead of hydrogenated fats.","url":"https://recipe.bluelayer.org/recipe/55708/perfect-tender-flaky-pie-crust"},{"id":"55703","title":"Fast Food-Style Biscuits (For 2)","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
butter, without salt
cream, fluid, heavy whipping","directions":"Place a rack in the center of the oven and preheat the oven to 450 degrees.
Brush 1 tablespoon of the melted butter over a 6-inch square area on the baking sheet.
Set the baking sheet aside.
Place a large fine-mesh sieve over a medium size bowl.
Place the flour in the sieve and sift it into the bowl.
Cut in the butter pieces with a fork by dragging the tines of the fork through the flour and butter, pressing the tines to the bottom of the bowl, until the remaining lumps are no larger than peas.
Sprinkle 3 1/2 tablespoons of the cream over the mixture, and toss lightly with the fork just until the dough begins to hold together.
If necessary, sprinkle the remaining 1/2 tablespoon cream over the dough to make it hold together as a soft dough.
( I needed the full 4 tablespoons).
Flour your hands, and lightly knead the dough in the bowl 5 or 6 times.
Lightly flour a cutting board, place the dough on it, and pat the dough out to form a 5 X 2 1/2 inch rectangle, about 1/2 inch thick.
Cut out 2 biscuits with a 2 1/2 inch round cutter.
If you wish, form the scraps into a third biscuit.
Place the biscuits on the buttered square on the baking sheet.
Bake until they are golden, about 10 minutes.
(I baked mine for 13 minutes, until they were golden).
Remove the baking sheet from the oven and serve, or wrap in a cloth napkin to stay warm.
For buttery tops, brush the biscuits lightly with the remaining 1 tablespoon melted butter when you remove them from the oven.
Serve hot or warm.","url":"https://recipe.bluelayer.org/recipe/55703/fast-food-style-biscuits-for-2"},{"id":"55692","title":"Michael C's Mini Pizzas","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
tomato products, canned, puree, without salt added","directions":"Preheat oven to 200C.
Lightly grease 2 flat baking trays.
Sieve the flour into a mixing bowl.
Rub in the margarine until the mix looks like fine breadcrumbs.
Add the milk and mix to a soft dough.
Roll dough on a lightly floured board and divide dough into 8 pieces.
Press each piece into 7cm circles and transfer to the trays.
Spread the pizza sauce and bake for 15-20 minutes, until edges are golden-brown.
Enjoy creating endless topping combinations!
!","url":"https://recipe.bluelayer.org/recipe/55692/michael-cs-mini-pizzas"},{"id":"55674","title":"Peppermint Bark Candy","ingredients":"peppermint, fresh
spartan, real semi-sweet chocolate baking chips,","directions":"Melt chocolate by placing 2 lb package in a microwave safe bowl.
Microwave on defrost or 1/2 power for 1-minute.
Stir,continue to heat in 30 second intervals until chocolate is creamy and smooth.
When all chocolate is melted stir peppermint chips in well.
Spread on a tray covered with wax paper.
Let set up at room temperature or chill in refrigerator or freezer.
When hard break up into small pieces.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/55674/peppermint-bark-candy"},{"id":"55665","title":"Just 3 Ingredients! Easy Fondant au Chocolat","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
pancakes, plain, dry mix, complete (includes buttermilk)","directions":"This time, I used confectionery chocolate, but you can use 5 pieces of cubed chocolate like Alphabet Chocolate in Japan or chocolate chips (net about 25 g).
Put the chocolate and 1 tablespoon of milk in a heatproof dish and heat at 600 W for 40 seconds.
Once the chocolate has melted, mix until it becomes smooth.
Once mixed, add the remaining milk and pancake mix.
Mix some more.
Transfer to dishes and place in a 1200 W toaster oven, directly on the rack without a baking sheet and bake for 5 minutes (no need to preheat).
If you are using a baking sheet, bake at 900 W for about 10 minutes.
This way turns out prettier.
Note: If baking in an oven, bake at 180C for 10 minutes.
The batter is done quickly, so preheat the oven while you melt the chocolate.
Baking it in an oven definitely gives the prettiest results!
I added a marshmallow on top.
This is also delicious.
By the way, you can mix up the batter in a mug, then heat in the microwave at 600 W for 1:40-1:50 minutes.
Microwaved steamed cake!
It's a great breakfast.","url":"https://recipe.bluelayer.org/recipe/55665/just-3-ingredients-easy-fondant-au-chocolat"},{"id":"55653","title":"Pecan Pie Glazed Pecans","ingredients":"nuts, pecans
sugars, brown
syrups, corn, light","directions":"Preheat oven to 350F
Mix all ingredients together in bowl.
Spread evenly on greased pan.
Bake for 12-15 minutes, stirring every 4 minutes.
Spread on wax paper in single layer, cooling completely.
Separate pecans as they cool.
Store in airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/55653/pecan-pie-glazed-pecans"},{"id":"55641","title":"Japanese (Kabocha) Pumpkin","ingredients":"pumpkin, raw
crustaceans, shrimp, raw (not previously frozen)
oil, canola
sugars, granulated
soy sauce made from soy (tamari)
water, bottled, generic","directions":"Cut pumpkin in half.
Clean out seeds and rinse leaving the skin on.
Cut into bite-sized pieces and set aside.
Combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves.
Add pumpkin and simmer for 10 minutes, stirring once.
Continue to simmer another 10 minutes or until done.
Pumpkin is done when it is easily pierced with a fork or toothpick.
Do not overcook or the pumpkin will become mushy.
Dried shrimp, ebi, can be found in the oriental section of most supermarkets.
You can use shrimp bullion or fish stock instead.
Nutrition information: Calories 70, Fat 2 g., Cholesterol 6 mg., sodium 97 mg. 1 bread exchange.
ww points 2.","url":"https://recipe.bluelayer.org/recipe/55641/japanese-kabocha-pumpkin"},{"id":"55630","title":"Crispy Potato Wings","ingredients":"potatoes, raw, skin
spices, garlic powder
spices, paprika
spices, pepper, black
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Heat oven to 425.
Line 2 large rimmed baking sheets with foil; top with cooling racks.
Spray racks with cooking spray.
Crush potato chips in resealable plastic bag with rolling pin (you should have 2 1/2-3 cups finely crushed chips).
Place in shallow bowl or pie pan; stir in garlic salt, paprika and pepper.
Place in oil in small bowl.
Lightly dip chicken in oil; roll and press into chip mixture.
Place on racks.
Bake 40-45 minutes or until chicken is golden brown and no longer pink in center, rotating baking sheets after 20 minutes.","url":"https://recipe.bluelayer.org/recipe/55630/crispy-potato-wings"},{"id":"55623","title":"White BBQ Sauce Pulled Pork Sandwiches","ingredients":"salad dressing, mayonnaise, regular
vinegar, distilled
spices, pepper, black
lemon juice, raw
pork, fresh, loin, tenderloin, separable lean only, raw
vinegar, cider
water, bottled, generic
sugars, brown
salt, table
spices, pepper, black
spices, pepper, red or cayenne
spices, chili powder
spices, garlic powder","directions":"To prepare sauce, combine the 1st four ingredients in a small bowl.
Cover and chill.
To prepare pork, cut pork in half lengthwise; cut crosswise into 2 1/2 inch pieces.
Combine apple cider vinegar and next 7 ingredients in a medium saucepan; bring to a boil.
Add pork to pan.
Cover, reduce heat, and simmer 1 hour or until tender.
Remove pork from cooking liquid; shred with 2 forks.
Place pork in a serving dish; pour cooking liquid over pork.
Serve pork on small rolls or biscuits with sauce.","url":"https://recipe.bluelayer.org/recipe/55623/white-bbq-sauce-pulled-pork-sandwiches"},{"id":"55614","title":"Cashew Brittle (Microwave)","ingredients":"sugars, granulated
syrups, corn, light
nuts, cashew nuts, raw
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"In 1 1/2 qt casserole, stir together sugar and syrup.
Micro on high for 4 minutes.
Stir in cashews.
Micro on high 3-5 minutes only until light brown.
Add butter and vanilla, blending well.
Micro on high 1-2 minutes more.
Nuts will be lightly browned and syrup very hot!
Add baking soda and stir gently stir until light and foamy.
Pour onto lightly greased cookie sheet.
Cool 30-60 minutes.
Break into small pieces and store in airtight container.
NOTE: can sub 1 cup salted peanuts, OR 1 cup pecan halves, OR 1 cup dry roasted almonds with 1 tsp almond extract for the vanilla and omit butter adding 1 cup shredded coconut with the almond extract.","url":"https://recipe.bluelayer.org/recipe/55614/cashew-brittle-microwave"},{"id":"55605","title":"Salted Caramel Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
candies, caramels
salt, table","directions":"Evenly spread pumpkin seeds on a large baking sheet covered with parchment paper.
The caramel at room temperature is usually a bit thick to pour over the seeds, so heat the caramel in a glass measuring cup for about 1015 seconds in the microwave.
With the help of a kitchen spoon, start pouring caramel over the pumpkin seeds, making sure its evenly distributed in a thin layer over the seeds.
Sprinkle with salt.
Bake at 350 degrees F for 810 minutes.
Let cool for 10 minutes and start breaking into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/55605/salted-caramel-pumpkin-seeds"},{"id":"55597","title":"Winter White Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Put the popped popcorn, Rice Krispies, and peanuts in a large bowl.
Melt the white chocolate wafers.
Mix the melted white chocolate together with the peanut butter.
Pour the white chocolate mixture into the bowl with the popcorn mixture and stir.
Place on two or three baking pans and let the chocolate harden.
Break up the larger pieces and it's ready to serve.","url":"https://recipe.bluelayer.org/recipe/55597/winter-white-popcorn"},{"id":"55595","title":"Homemade Whole Grain Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat the oven to 350 degrees with the racks positioned in the middle and upper third.
Line two baking sheets with parchment paper.
Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade.
If using a mixing bowl, add the oil and cut in with a fork.
If using a stand mixer, mix at medium speed.
In a food processor, pulse until the mixture is crumbly.
Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper.
Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through.
Remove from the heat, and allow to cool on racks.","url":"https://recipe.bluelayer.org/recipe/55595/homemade-whole-grain-crackers"},{"id":"55594","title":"Pumpkin Pie Ice Cream","ingredients":"nuts, cashew nuts, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
water, bottled, generic
sweetener, syrup, agave
vanilla extract
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground","directions":"In a high powered blender combine cashews, coconut milk, pumpkin, water and agave.
Blend ingredients on high speed until smooth.
Add vanilla, cinnamon, ginger and nutmeg and blend until thoroughly combined.
Pour mixture into an ice cream maker and process according to manufacturers instructions.
Serve!","url":"https://recipe.bluelayer.org/recipe/55594/pumpkin-pie-ice-cream"},{"id":"55581","title":"Oat Pastry Piecrust","ingredients":"oats
wheat germ, crude
salt, table
oil, canola
sweetener, syrup, agave
water, bottled, generic","directions":"Lightly oil a 9-inch pie pan with canola oil spray.
Mix the oats, flour, and salt in a bowl.
In a separate bowl, mix the canola oil, agave nectar, and water.
Add the oil mixture to the flour mixture and stir to combine.
Form a dough and let rest for 10 minutes.
Press the dough into the prepared pie pan.
Flute the edges of the piecrust by pinching the dough together with 2 fingers.
To prebake the piecrust, preheat the oven to 325F.
Bake for 20 to 25 minutes, until golden.","url":"https://recipe.bluelayer.org/recipe/55581/oat-pastry-piecrust"},{"id":"55578","title":"Make Chewy Bread with Mochi","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt
salt, table","directions":"Here's the mochi I received.
It was hard work to cut it up.
Put the mochi and water in a bowl and heat for a minute at 1000W in the microwave.
Continue to heat as needed a little at a time until the mochi has dissolved.
You could also do this on the stove.
Once fully melted, it should be thick as seen in this picture.
Leave it to cool until it is just warm to the touch.
Important!
A lot of water will have evaporated while it was heating, so weigh it again and add water to the mix as needed to bring it to 220 g.
Add this in with the other ingredients in your bread maker, set it to rise for 35 to 45 minutes (depending on the outside temperature) and turn it on!
After the first rise it should look like this.
It has already risen quite a bit.
Dust your work surface with flour and then take out the dough and press the air out.
Cut it up and roll it into three or four pieces.
Smear butter on your pan and then line up the bread rolls inside and let them rise for another 40 to 50 minutes.
When baking with a square pan, once the bread has risen to within 1 cm of the edge of the pan cover it and let it bake for 35 minutes ta 200C.
All done baking!
Mountain Style Dust the top of the bread with flour and make a slit along the top of the dough.
Cook in an oven preheated to 180C for 20 minutes.
If you think the bread might burn, wrap it in aluminum foil.
It turned out nice and fluffy.","url":"https://recipe.bluelayer.org/recipe/55578/make-chewy-bread-with-mochi"},{"id":"55576","title":"FLUFFY Peasant Bread (VEGAN and LOW FAT)","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the ingredients into the bread machine in the order listed or in the order suggested by manufacturer.
Select the basic cycle, and light crust.
For a crispier crust, select the FRENCH cycle, or turn the machine off after the first rising cycle, and start the cycle from start again.","url":"https://recipe.bluelayer.org/recipe/55576/fluffy-peasant-bread-vegan-and-low-fat"},{"id":"55575","title":"Shortbread Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"mix flour salt and confectioners sugar in a large bowl.
work in cold butter with a pastry blender, two forks or food processor, until a soft dough is formed, should resemble course oatmeal.
hand press into your pie dish or tart tray.
use a spoon to make a smoother texture.
place in freezer for 15 minuets.
must be pre-baked for 20 minuets at 425 degrees before filling.
bake additional recommended time for your pie fill.","url":"https://recipe.bluelayer.org/recipe/55575/shortbread-pastry"},{"id":"55574","title":"Angel Food Candy","ingredients":"leavening agents, baking soda
sugars, brown
syrups, corn, light
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Generously (as in slather on thickly) butter two 13x9-inch cake pans or one 10x15-inch cookie sheet (with sides) and then set aside.
Measure out the baking soda, set aside.
Get some hot-pads out, too, while youre at it, keep handy.
In a large saucepan, combine sugar and syrup, bring to a boil over medium heat until mixture reaches 290F (about 10 minutes), continue stirring.
If it smells like something is burning, thats about right.
But do NOT let it really burn.
Of course.
Remove from heat.
IMMEDIATELY add the baking soda and stir like crazy.
Watch it, because it will start to foam up.
Immediately pour the mixture into prepared pans, let it ooze around and only give it a few nudges.
Allow pans to cool (you dont want to bang them around or youll destroy the airy little bubbles that form a sort of honeycomb effect).
Once completely cooled and firm, break candy into bite-size-ish chunks (use a large meat cleaver in an organized and safe way to do this).
Slightly smaller pieces are actually easier on your mouth, so try for about 3/4-inch chunks or so.
Melt butter and chocolate (microwave is my preferred method, but you can also do this on the stove-top), stirring until smooth and creamy.
Add more butter or shortening if necessary (do NOT add waterbig no-no!)
to achieve a nice dip-able consistency.
Dip chunks into chocolate either all the way under (for a full-immersion baptism) or just partially for a less covered version.
Sprinkling would not be appropriate!!
Set dunked pieces on a rack or wax paper to dry.
Store covered (as if they will actually last long enough to storebut do try to practice restraint!)
in cool dry place.","url":"https://recipe.bluelayer.org/recipe/55574/angel-food-candy"},{"id":"55572","title":"Petit French Rolls (Crispy Crust but Light and Fluffy Inside)","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Put the ingredients in a bread machine in the order listed.
Use the \"dough only\" program up to the end of the 1st rising.
Take the dough out, divide into 8 portions, and round off each.
Cover with a tightly wrung out moistened kitchen towel, and leave to rest for 10 minutes.
Deflate the dough lightly, round off each piece again and line them up on a baking sheet.
Cover with a tightly wrung out moistened kitchen towel and leave to rise again (2nd rising), until they are 1.5 to 2 times their original size.
Preheat the oven to 250C.
Dust the rolls with bread flour (not listed in the ingredient list) using a tea strainer.
Use a moistened, very sharp knife held at an angle to make a slash in the middle of each roll, drawing the blade towards you.
Don't make the cut too deep.
Put some room temperature butter in a plastic bag, cut off a corner and squeeze some butter in the slashes on the rolls.
This butter is salted.
Since the dough itself has very little salt, salted butter used here makes it taste just about right.
Do Step 6 rapidly.
When the oven has heated up all the way, mist the rolls generously.
Turn the oven temperature down to 210C and bake the rolls for 20 minutes.
Cool the baked rolls on a cooling rack.
The outside is thin and crispy, and the slashes have opened up very nicely!
This are smart looking rolls!
If you slice through one with a bread knife, the crumb is so soft and light!
It's easy for children to eat, and the more you chew on it the more flavorful it gets.
It's ideal as a dinner roll!
They get a bit wrinkly when cold, so mist them lightly and warm them up in a toaster oven to revive the crispy crust!","url":"https://recipe.bluelayer.org/recipe/55572/petit-french-rolls-crispy-crust-but-light-and-fluffy-inside"},{"id":"55567","title":"Apple Oatmeal Bars","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
sugars, brown
oats
spices, cinnamon, ground
butter, without salt
butter, without salt
apples, raw, with skin","directions":"Mix flour, salt, cinnamon, and baking soda.
Add brown sugar and oatmeal.
Cut in 1/2 cup butter or margarine until mixture resembles coarse crumbs.
Pat 1/2 the mixture into a greased 8 or 9 inch square pan to make a bottom crust.
Put apples on top of this bottom layer.
Cover with remaining crumbs.
Dot with 2 tablespoons butter or margarine pieces.
Bake at 350 degrees for about 30 minutes or til nicely browned.","url":"https://recipe.bluelayer.org/recipe/55567/apple-oatmeal-bars"},{"id":"55566","title":"Seared Flank Steak","ingredients":"salt, table
beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled
oil, olive, salad or cooking
vinegar, balsamic","directions":"Put a cast iron skillet on high heat.
Sprinkle coarse sea salt in the skillet.
Let the skillet heat up until the salt starts popping.
Put in the flank steak and sear for about 2 minutes, until it does not stick to the skillet anymore.
Turn over and sear for another 2 minutes.
Then, flip the steak every minute or so and continue searing until desired doneness is reached.
Remove steak from skillet, cover with a piece of aluminum foil, and let stand for 5 minutes.
Cut steak in strips or bite size pieces and season with salt, olive oil and a dash of balsamic vinegar.
Serve.","url":"https://recipe.bluelayer.org/recipe/55566/seared-flank-steak"},{"id":"55560","title":"Praline Pretzels","ingredients":"sugars, granulated
salt, table
vanilla extract
pretzels, soft, unsalted
butter, without salt","directions":"Place sugar, salt, and pretzel bits in a heavy pan.
Cook over high heat, stirring constantly.
Coat the preztel bits with browning sugar.
Once all the sugar has begun to caramelize, lower the heat to medium.
Add butter in small pieces, and throw in the dash of vanilla.
Stir for a few minutes until butter is absorbed and pretzels are coated.
Spread on a lined or greased cookie sheet to cool.","url":"https://recipe.bluelayer.org/recipe/55560/praline-pretzels"},{"id":"55538","title":"Apple Crumble","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
apples, raw, with skin
sugars, brown","directions":"In a large bowl, mix butter (cut into small pieces) with sugar and flour.
You must mix it with your fingertip so youll have small little balls of dough.
Cut the apple into julienne strips and mix with the brown sugar.
In a 9 inch pie pan, distribute the apples and put the dough on top evenly.
Cook at 350 F for 40 to 45 minutes or until the dough is slightly brown.
Serve a little warm with ice cream of your choice.
You can add raisin to the apples, and cinnamon.
You can serve it with whipped cream or creme anglaise.
You can also make it with another fruit: peach, pear, apricot, mirabelle, etc.","url":"https://recipe.bluelayer.org/recipe/55538/apple-crumble"},{"id":"55536","title":"Garlic Scape Pesto","ingredients":"spices, garlic powder
oil, olive, salad or cooking
nuts, pine nuts, dried
cheese, parmesan, hard","directions":"Chop garlic scapes into green-bean size pieces and put in food processor or blender.
Add pine nuts and Parmesan cheese.
While blending, slowly add olive oil until mixture is smooth.
Use on pasta, pizza, or mix with sour cream for a delicious dip.","url":"https://recipe.bluelayer.org/recipe/55536/garlic-scape-pesto"},{"id":"55533","title":"Sweet Potato Gnocchi","ingredients":"sweet potato, raw, unprepared
cheese, ricotta, whole milk
salt, table
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched","directions":"In large saucepan, cook sweet potatoes, covered, in enough boiling salted water to cover for 25-35 minutes (until tender).
Drain well; return to same pan.
Over low heat, mash potatoes until smooth allowing any extra moisture to evaporate.
Transfer potatoes to a large bowl.
Stir in ricotta cheese, salt, nutmeg, and 1.5 cups of flour.
On a well-floured surface, knead in the remaining .5 cup flour, kneading for 2-3 minutes or until a soft dough ball is formed.
Divide into 8 pieces and roll each piece into a 12\" long log (1\" in diameter).
Cut into 1\" pieces & w/ a floured finger, make a dimple in the center of each piece.
Boil a large pot of salted water.
Cook gnocchi, in small batches for 3-4 minutes, or until they float to surface of water (Careful not to overcook).
Remove w/ skimmer or slotted spoon & drain on paper towels or tea towel.
Cover to warm while making rest of gnocchi.","url":"https://recipe.bluelayer.org/recipe/55533/sweet-potato-gnocchi"},{"id":"55531","title":"Extra Flaky, Never Fail Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift and measure flour.
Sift again with salt.
(Again, this is important!!
Don't skip either sifting.)
Cut in Crisco until mixture resembles coarse meal.
Add water lightly, stirring with fork.
Add only enough water to make the dough cling together when pressed lightly.
Divide dough in half.
Roll with light strokes from center to outside edges (to make a circle) on lightly floured cloth or board.
Fit into pan by folding pastry and lowering it into pan.
Cut off edges, leaving a 1/2 inch overhang.
Turn under.
Pierce all over with fork.
Bake in hot oven at 450F for 8 to 10 minutes or until lightly brown.
Makes two ( 9-inch) shells or one two-crust pie.","url":"https://recipe.bluelayer.org/recipe/55531/extra-flaky-never-fail-pie-crust"},{"id":"55530","title":"How to Microwave Lentils when You Run out of Gas","ingredients":"lentils, raw
water, bottled, generic","directions":"Put the lentils in a colander or bowl and wash under atlast 10-12 changes of water to get rid of small dirt pieces that are packed alongwith lentils.
You may need to wash less depending on how clean the lentil packet is.
Soak the lentils in a bowl of clean water for an hour.
Pour 2 cups water in a microwave-safe(and microwave proof) bowl.
Add the drained lentils.
Microwave for 7 minutes on HIGH power level.
Drain water and refresh the lentils in three changes of cold water.
Add water to the lentils until it is about an inch over the level of lentils in the bowl.
Cover with a clingfilm wrap and microwave for 7 minutes on HIGH power level.
Uncover, drain the scum floating on top and microwave for 10 minutes, uncovered.
Allow to stand for 10 minutes.
Whisk on low speed using an electric beater or use a spoon and mash the lentils.
If they do not mash easily, add 2 cups water and microwave on HIGH power level for 5 minutes.
Keep aside and mash when desired.
For seasoning, you may use a teaspoons each of mustard seeds, cumin seeds, fenugreek seeds, 1/2 teaspoons asafoetida powder(hing), few curry leaves, a tomato(chopped), 1/4 cup of tamarind juice and some fresh corriander leaves as a garnish.","url":"https://recipe.bluelayer.org/recipe/55530/how-to-microwave-lentils-when-you-run-out-of-gas"},{"id":"55529","title":"Mashed Potatoes Zip N Steam Style","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table","directions":"Peel potatoes if desired.
Cut potatoes into small (1-1 1/2 inch) pieces of roughly uniform size.
Put potatoes into large Zipn SteamTM bag and seal bag.
Pat potatoes into single layer and place in microwave.
Microwave on full power for 7 1/2 minutes, or until all potatoes are tender and smash easily when pressed.
If needed, microwave for additional 30-second intervals until all potatoes are tender.
Allow bag to stand for 1 minute before handling.
Carefully open bag, but leave cooked potatoes in bag.
Add milk, butter, and salt to bag.
Squeeze air out of bag and seal.
Hold top edge of bag in one hand and mash potatoes by squeezing bag.
If needed, add additional milk (1 Tablespoon at a time) and continue mashing until you reach your desired consistency.
Add additional salt or butter as desired, mash until combined.","url":"https://recipe.bluelayer.org/recipe/55529/mashed-potatoes-zip-n-steam-style"},{"id":"55515","title":"Peanut Butter Fudge","ingredients":"sugars, granulated
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
salt, table
candies, marshmallows
peanut butter, smooth style, without salt
butter, without salt
vanilla extract","directions":"In a medium saucepan, cook sugars, evaporated milk, syrup, and salt to the soft-ball stage (240 degrees (125 C.) on a candy thermometer).
Just before removing from heat, add marshmallows, peanut butter, and butter; stirring until well blended.
Remove from heat and add vanilla, and beat until glossy.
Then pour into a buttered 8 x 8-inch pan.
Cool completely before cutting.
Store pieces in an airtight container.
Note: The pieces are also good dipped in melted dipping chocolate and sprinkled with finely ground nuts.","url":"https://recipe.bluelayer.org/recipe/55515/peanut-butter-fudge"},{"id":"55506","title":"Golden Raisin Bran Mini Muffins","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
water, bottled, generic
sugars, granulated
egg substitute, powder
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground
spices, nutmeg, ground
milk, buttermilk, fluid, cultured, lowfat
lemon juice, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
raisins, seeded","directions":"combine Bran and Boiling water in very large bowl, let sit at least five minutes.
Mix the next seven ingredients in a seperate bowl making the\"wet Mixture\".
On a piece of waxed paper sift the flour,baking soda and salt.
Add the wet mix to the bran mix and fold in the flour mixture.
fold in chopped raisins.
Have ready sprayed muffin pans or use paper liners.
Scoop mixture into pans and bake in preheated 400 degree oven for 12-14 minutes.","url":"https://recipe.bluelayer.org/recipe/55506/golden-raisin-bran-mini-muffins"},{"id":"55502","title":"Pretzel Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
water, bottled, generic
salt, table
leavening agents, baking soda","directions":"In a small container, mix yeast with warmed milk and let rest for 10 minutes.
Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl.
Add canola oil and warmed water to yeast mixture.
Pour into bowl with flour and salt.
Knead in the bowl until dough is mostly smooth.
Only add more flour if your dough cannot be easily handled.
The dough will be somewhat stiff.
Cover the bowl with a dish towel and put in a warm place to rise for one hour.
Punch down dough and knead in bowl for one minute.
Cut dough into 15 pieces.
(Cut more pieces if you would like smaller size rolls.)
Form balls by pulling the dough under.
Place on a well-greased surface.
Let the dough balls rise for 15 minutes.
While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel \"bath\" ready.
In a large pot, bring water, salt, and baking soda to a rolling boil.
Plunge three dough balls into the water and let them \"poach\" for 1 minute total.
Using a slotted spoon, transfer them to a well-greased baking sheet.
With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt.
Bake for 20 to 25 minutes, or until pretzels are a rich brown.","url":"https://recipe.bluelayer.org/recipe/55502/pretzel-rolls"},{"id":"55474","title":"Blueberry Glace Tart Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
nuts, pecans
cheese, parmesan, hard
sugars, granulated
cream, fluid, heavy whipping
blueberries, raw
water, bottled, generic
sugars, granulated
cornstarch","directions":"For Crust: Combine flour, sugar, and pecans.
Cut in butter or possibly margarine till mix is crumbly.
Pat onto the bottom and partway up the sides of a 9 1/2-inch removable-bottom tart pan.
Bake in a preheated 325F oven for 15 min, till browned.
Remove from oven and cold.
For Filling: Cream sugar, lowfat milk and cream cheese till smooth.
Spread onto cooled crust.
For Topping: Mix sugar and cornstarch in a saucepan.
Add in water slowly, stirring to keep mix smooth.
Add in 1 c. mashed blueberries and bring to a boil over medium- high heat.
Reduce heat to medium and simmer, stirring constantly, till thick - 1 to 2 min.
Cold to hot.
Arrange remaining blueberries on top of cream cheese layer in crust.
Spoon thickened glaze over berries.
Chill at least 1 hour, preferably 3 hrs.
Remove tart from pan by lifting it out, keeping it on the removable bottom.
Tarts are very similar to pies; the main difference between the two is which tarts are generally wider, shallower and do not have a top crust.
Tarts are also known as flans - except in Spain, where a flan is a baked custard
Fresh fruit tarts and fresh fruit pies differ most in their preparation.
Fruit pies include fresh, uncooked fruit, spooned into an unbaked crust, and the whole baked together.
Tarts are usually a crust that has been prebaked, then topped with a prettily arranged layer of fresh, uncooked (or possibly just slightly cooked) fruit.
Often a pastry cream or possibly cream cheese layer will underlie the fruit, giving the tart a cheesecake-like texture and flavor.
This tart comes from another King Arthur Flour friend.
It combines three tart-like elements: fresh fruit; a cream cheese layer, and slightly cooked fruit.
It's somewhat reminiscent of the \"uncooked\" fruit pies that made the rounds several years ago, pies that contained a layer of fresh fruit topped with a layer of semi-cooked fruit.
These pies - and this tart - combine the texture and flavor of fresh berries, and the juicy sweetness of barely cooked berries: the best of both worlds!","url":"https://recipe.bluelayer.org/recipe/55474/blueberry-glace-tart-recipe"},{"id":"55471","title":"Cinnamon and Honey Almonds","ingredients":"honey
spices, cinnamon, ground
nuts, almonds
salt, table","directions":"In a big microwave bowl, heat honey at low power (10 %) for 1 minute or until melted.
Add cinnamon and almonds and mix well to coat them.
Spread almonds on a baking sheet with greased parchment paper.
Bake in a preheated oven of 350 F for about 15 minutes or until almonds are golden (shake one time).
Put the baking sheet on a grill and shake the almonds.
Let cool completely (the mixture will get hard).
Broke the almond mixture in pieces and put in a bowl.
Add salt and mix.","url":"https://recipe.bluelayer.org/recipe/55471/cinnamon-and-honey-almonds"},{"id":"55470","title":"Marshmallows","ingredients":"cornstarch
sugars, powdered
water, bottled, generic
sugars, granulated
syrups, corn, light
salt, table
vanilla extract","directions":"Sift cornstarch and confectioners sugar into bowl.
Lightly grease 8x8 inch square baking pan and sprinkle one tablespoon cornstarch and sugar mixture into it.
Tilt pan in all directions to coat sides as well as bottom.
Leave any excess in pan.
Sprinkle gelatin over water in a small saucepan and let soak for 5 minutes.
Add granulated sugar and stir over moderately low heat until dissolved.
In a large bowl of an electric mixer, combine gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed until peaks form.
Spread fluffy mixture into prepared pan and smooth top.
Leave for two hours or until set.
With wet knife, cup marshmallow mixture into quarters and loosen around edges.
Cut each quarter into nine pieces and roll each in starch and sugar.
Place marshmallows on cake rack covered in paper towels and let stand overnight to dry surface slightly.","url":"https://recipe.bluelayer.org/recipe/55470/marshmallows"},{"id":"55469","title":"Cereal Clusters","ingredients":"candies, white chocolate
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
candies, marshmallows","directions":"In a saucepan over medium-low heat, melt candy coating; stir until smooth.
In a large bowl, combine the remaining ingredients.
Pour coating over cereal mixture; stir to coat.
Spread onto a waxed paper-lined baking sheet.
Chill until firm.
Break into pieces.
Store in the airtight container.
Yield: about 1-1/2 pounds.","url":"https://recipe.bluelayer.org/recipe/55469/cereal-clusters"},{"id":"55468","title":"Caramel Marshmallow Rice Crispy Treats","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows
candies, caramels
butter, without salt","directions":"Melt butter in a saucepan over a medium heat.
Add marshmallows and rolos and stir until melted.
Put rice crispies into a mixing bowl and pour hot mixture over it.
Mix thoroughly and pour into a greased loaf tin- this will make enough for 2 tins.
Can be eaten immediately.","url":"https://recipe.bluelayer.org/recipe/55468/caramel-marshmallow-rice-crispy-treats"},{"id":"55462","title":"Baked Spinach, Crab and Artichoke Dip","ingredients":"spinach, raw
artichokes, (globe or french), raw
crustaceans, crab, alaska king, imitation, made from surimi
cheese, parmesan, hard
spices, pepper, red or cayenne
cheese, cheddar
cheese, parmesan, hard","directions":"Preheat oven to 375.
Mix all ingredients except cheeses in med.
bowl until well blended.
Spread mixture in ungreased pie plate (9x1 1/4 inches) or shallow 1 quart casserole.
Sprinkle with the two cheeses.
Bake uncovered 15-20 minutes or until hot and bubbly.
Serve with Ritz crackers or any cracker you like.
Can also be served with tortilla chips.","url":"https://recipe.bluelayer.org/recipe/55462/baked-spinach-crab-and-artichoke-dip"},{"id":"55460","title":"Apricot \" Jam\"","ingredients":"apricots, dried, sulfured, uncooked
water, bottled, generic
sweetener, syrup, agave","directions":"Chop the dried apricots into very small pieces.
Put the apricots, water and syrup/fructose into a small saucepan and bring to the boil.
Boil rapidly for a few minutes, but don't let it boil dry!
Take off the heat and allow to cool.","url":"https://recipe.bluelayer.org/recipe/55460/apricot-jam"},{"id":"55451","title":"Potato Pot Pie","ingredients":"mushrooms, white, raw
salad dressing, mayonnaise, regular
salad dressing, mayonnaise, regular
ground turkey, raw
shortening, vegetable, household, composite
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, basil, dried
salt, table
spices, pepper, black
cheese, cheddar
potatoes, raw, skin","directions":"Cook mushrooms and onions in 2 tablespoon dressing over medium-high heat.
Add flour and seasonings; gradually add milk, stirring until thickened.
Stir in 1 cup dressing, turkey, vegetables and 1 cup cheese; cook 5 minutes.
Spoon mixture into 1 1/2 quart cassrole.
Stir 1/2 cup dressing into potatoes.
Top casserole with potato mixture; broil until golden.
Sprinkle with remaining cheese; broil until cheese begins to melt.","url":"https://recipe.bluelayer.org/recipe/55451/potato-pot-pie"},{"id":"55441","title":"Gnocchi","ingredients":"potatoes, raw, skin
spices, pepper, black
salt, table
spices, basil, dried
egg substitute, powder
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Put potatoes, pepper, salt, basil and flour in mixing bin and mix for one minute.
Slowly add butter.
Add additional flour 1 tablespoon at a time to keep the dough extruding.
Cut into 1 inch pieces.
Because this is a thicker pasta (dumplings), it will take longer to cook.
Cook in 6 qts of boiling water.
Test for firmness (about 5 minutes).","url":"https://recipe.bluelayer.org/recipe/55441/gnocchi"},{"id":"55426","title":"Whipped Shortbread Cookies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
cherries, sweet, raw
cherries, sweet, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine butter, flour, and confectioners' sugar.
With an electric mixer, beat for 10 minutes, until light and fluffy.
Spoon onto cookie sheets, spacing cookies 2 inches apart.
Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned.
Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool.
Store in an airtight container, separating each layer with waxed paper.","url":"https://recipe.bluelayer.org/recipe/55426/whipped-shortbread-cookies"},{"id":"55419","title":"Homemade Toffee Candy","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
leavening agents, baking soda","directions":"Line an 18-inch by 13-inch baking sheet with parchment paper.
Generously grease the paper, and set aside until needed.
Melt the butter in a large saucepan over low heat.
Add the sugar, salt, and vanilla, and constantly whisk until the sugar dissolves.
Clip a candy thermometer onto the side of the pan and increase the heat to medium-high.
Continue cooking the sugar mixture until it reaches 300 degrees F, whisking ever so often.
The candy will be a dark amber color.
Once the mixture reaches 300 degrees F, stir in the baking soda and immediately remove the pan from the heat.
Pour the candy onto the prepared baking sheet.
Carefully move the pan from side-to-side to thin the butterscotch until it reaches the edges of the pan.
Allow the candy to sit until completely hardened.
Carefully break the large piece of toffee into small pieces.
Place into a sealed bag or container until ready to enjoy.
The candy lasts about 2-3 weeks in a sealed bag or container.
Recipe from Sugar Baby.","url":"https://recipe.bluelayer.org/recipe/55419/homemade-toffee-candy"},{"id":"55416","title":"Pumpkin Pie Spice 4211","ingredients":"spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"put all into a festive mason jar and shake it up until it's all mixed up.
keep in the airtight mason jar.as per picture.","url":"https://recipe.bluelayer.org/recipe/55416/pumpkin-pie-spice-4211"},{"id":"55394","title":"Black Bottom Pie Recipe","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
vanilla extract
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"In a 9-inch, heat-resistant, non-metallic pie pan heat butter in Microwave Oven 1 minute.
Combine cookie crumbs and sugar in a small bowl till well blended.
Stir cookie mix into butter.
Press mix onto bottom and sides of pie pan.
Heat, uncovered, in Microwave Oven 2 min or possibly till crust has a crunchy texture.
Allow to cold while preparing filling.
In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.
Gradually stir in lowfat milk till smooth.
Heat, uncovered, in Microwave Oven 2 min.
Stir and heat an additional 3 1/2 min or possibly till mix boils.
Stir occasionally.
Place wax paper on top of pudding so which a skin does not form and refrigeratein refrigerator.
While pudding is chilling, whip cream.
Stir 3 Tbsp.
creme de cocoa into pudding.
Fold whipped cream into chilled pudding.
Pour into prepared crust and refrigerate3 to 4 hrs or possibly till set.
Garnish top with chocolate sprinkles.","url":"https://recipe.bluelayer.org/recipe/55394/black-bottom-pie-recipe"},{"id":"55377","title":"Oat-Nut Pie Crust","ingredients":"nuts, almonds
nuts, pecans
oats
wheat flour, white, all-purpose, unenriched
salt, table
oil, canola
syrup, maple, canadian
water, bottled, generic
vanilla extract","directions":"Preheat the oven to 350F.
Bake the almonds and walnuts or pecans on separate baking sheets until they are fragrant and toasted: about 8 minutes for pecans or walnuts, 10 minutes for almonds.
Remove from the oven and set aside to cool.
Raise the oven temperature to 375F.
Grind the oats in a blender or food processor until they become a coarse meal.
Empty into a large mixing bowl.
Grind the almonds and walnuts or pecans into a coarse meal and add to the oats, along with the flour and salt.
In a small bowl, whip together the oil or butter, maple syrup, vanilla and water.
Add to the oat-nut mixture and mix well.
Allow the mixture to sit for 10 minutes in the refrigerator.
With cold, wet hands, press the crust mixture into a well- oiled tart or pie pan.
Bake for 8 to 10 minutes or until barely golden brown.
Set aside to cool.
Then add pie filling and bake for additional 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/55377/oat-nut-pie-crust"},{"id":"55365","title":"Pecan Chocolate Candy","ingredients":"butter, without salt
water, bottled, generic
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"First, chop the pecans and put aside.
Second, prepare a cookie sheet with Pam, spread 3/4 of the nuts on it.
Now, melt the first 3 ingredients in heavy saucepan (med-high heat), stir constantly (takes about 20-30 min).
Use a candy thermometer, stir until candy is @ hard crack stage-300, then pour hot candy mixture over pecans on cookie sheet.
Break up Hersey bar pieces, place on hot candy/pecan mixture, chocolate will melt, spread with spatula and top with rest of pecans.
Cool and chop into squares.","url":"https://recipe.bluelayer.org/recipe/55365/pecan-chocolate-candy"},{"id":"55361","title":"Bountiful Hot Fudge Sundae Pie Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts
sugars, granulated
butter, without salt","directions":"For Crust: Combine crumbs, nuts and sugar in small bowl and mix well.
Pour melted butter over mix and toss lightly till well blended.
Press mix proportionately into bottom and up sides of 9 to 10 inch pie plate.
Cover with plastic wrap and refrigerate30 min.
For Sauce: Combine sugar, cocoa and instant coffee in medium saucepan.
Add in 1/2 c. whipping cream and blend to smooth paste.
Add in remaining cream, blending well.
Cook over medium heat, stirring constantly, till sugar is completely dissolved.
Add in butter and cook till mix is smooth and thickened, about 5-8 min.
Keep hot.
(Can be prepared ahead, covered and refrigerated.
Reheat before using.)
For Filling: Spread half of softened vanilla ice cream proportionately over crust and freeze.
Drizzle half of warm fudge sauce over top (fudge will solidify).
Spread remaining vanilla ice cream over fudge.
Return to freezer to hard.
Scoop balls from chocolate ice cream and arrange over vanilla layer.
Drizzle with remaining warm fudge.
Spoon whipped cream into pastry bag fitted with star tip and pip rosettes around scoops.
Decorate with nuts and cherries.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/55361/bountiful-hot-fudge-sundae-pie-recipe"},{"id":"55355","title":"Wham-Bam Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Assemble ingredients in a pie pan and mix thoroughly with a fork.
It should come together in a semi-crumbly fashion.
Once all ingredients are incorporated together, press with your fingers into the bottom and up the sides of the pie pan.
Chill before filling, if you wishno need to bake before making your actual pie!","url":"https://recipe.bluelayer.org/recipe/55355/wham-bam-pie-crust"},{"id":"55329","title":"Peanut Butter Pretzel Bars","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
oats
oil, corn, peanut, and olive
pretzels, soft, unsalted
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table","directions":"Mix all of the dry ingredients (rice crispies, oats, peanuts, pretzels, peanut butter chips) together in a large mixing bowl.
Use a wooden spoon to crush the rice crispies a little bit.
Measure out the peanut butter, brown rice syrup, and the salt (optional) into a microwave safe bowl, and microwave for 1 minute.
Stir well and pour over the dry mixture.
Cover well, and make sure that it is all coated, so the bars dont crumble apart.
Line a 7 x 11 pan with wax paper and pour the mixture into it.
Cover with another sheet of wax paper and press to fit the pan.
Place in the freezer for about 20 minutes, then cut into 12 (200 calories each) or 16 (150 calories each) bars.","url":"https://recipe.bluelayer.org/recipe/55329/peanut-butter-pretzel-bars"},{"id":"55328","title":"Lazy Day Blueberry Pie","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
sugars, granulated","directions":"Place butter in 8x8 square baking dish.
Set oven temperature to 350 degrees and put baking dish in oven.
While oven is pre-heating, and butter is melting, combine flour, sugar, baking powder and milk.
Pour onto melted butter in baking dish, sprinkle blueberries on top.
DO NOT MIX!
Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean.
DO NOT UNDERBAKE!
After baking, sprinkle 1 TBS sugar on top.","url":"https://recipe.bluelayer.org/recipe/55328/lazy-day-blueberry-pie"},{"id":"55324","title":"Chocolate Coconut Pie","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
vanilla extract
butter, without salt
salt, table","directions":"For the coconut crust: Preheat oven to 350 degrees F. In the bowl of your food processor, process the butter and 1/3 of the coconut until the mixture forms a ball.
This will take roughly 1-2 minutes.
Transfer the ball to a medium bowl and sprinkle the remaining coconut over the mixture.
Work the coconut into the butter ball mixture with your fingers.
Place a 9inch pie plate on a parchment-lined baking sheet.
To form the crust, press the coconut mixture on the bottom and up the sides of the pie tin.
Leave the coconut along the top edges loose and fluffy.
Place a foil ring or a pie crust ring over the coconut edge to prevent the coconut from browning too quickly or burning.
Bake the coconut crust until the center begins to brown, about 10-15 minutes.
Then remove the foil and continue to bake an additional 4-6 minutes.
Transfer the crust to a wire rack to cool completely.
For the chocolate filling: Place chopped chocolate in a medium heat proof bowl.
In a small saucepan, bring the cream just to a boil.
Pour it over the chocolate and let it sit for 10 minutes.
Add the vanilla, butter, and pinch of salt and stir the mixture until the chocolate is completely melted and all the ingredients are combined.
Pour the chocolate into the coconut crust.
Refrigerate the pie until the filling is set, at least 1 hour or up to a day.
Recipe is adapted from Martha Stewart.","url":"https://recipe.bluelayer.org/recipe/55324/chocolate-coconut-pie"},{"id":"55310","title":"Broccoli Slaw","ingredients":"bacon, meatless
broccoli, raw
fresh red onions,
raisins, seeded
raisins, seeded
salad dressing, mayonnaise, regular
sugars, granulated
vinegar, red wine
salt, table
spices, pepper, black","directions":"Fry the bacon in a skillet until crispy; drain.
Separate the broccoli stems from the florets.
Process the stems and onion in a food processor until shredded.
Cut the florets into small pieces.
Mix the florets, onion mixture, bacon and raisins in a bowl.
Combine the mayonnaise, sugar, wine vinegar, salt and pepper in a bowl and mix well.
Add to the broccoli mixture, stirring until mixed.
Chill, covered, until serving time.","url":"https://recipe.bluelayer.org/recipe/55310/broccoli-slaw"},{"id":"55309","title":"Homemade Snickers","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
peanut butter, smooth style, without salt
vanilla extract
oil, corn, peanut, and olive
candies, caramels
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Grease a 9x13-inch baking pan.
Line with parchment paper (allow the ends of the paper to hang over the ends of the dish) and grease the top layer of the parchment paper.
For the 1st layer: Melt together the chocolate chips and peanut butter in the microwave until completely smooth and melted.
Melt for 30 seconds at a time, stirring in between each additional 30 second increment.
Pour into the prepared baking dish.
Use a rubber spatula and spread into an even layer.
Refrigerate until completely cool and has hardened.
Should take about 30 minutes.
For the 2nd layer: Melt the butter in a medium saucepan over medium heat.
Add the sugar and evaporated milk, stirring until dissolved, then allow it to come to a boil.
Remove from the heat and add the Marshmallow Fluff, peanut butter, and vanilla extract, stirring until completely smooth.
Fold in the peanuts, then pour over the bottom chocolate layer.
Smooth it into an even layer using a rubber spatula and refrigerate for another 30 minutes.
For the 3rd layer: Combine the caramels and the heavy cream in a microwave safe bowl and place in the microwave so the caramels can melt.
Heat for 30 seconds at a time, stirring after every 30 seconds and continuing until smooth.
Once completely melted pour the caramel over the nougat layer and smooth the top.
Refrigerate until completely cool, about another 30 minutes.
For the final chocolate layer: Repeat the same process you did when melting the chocolate and peanut butter for the first layer and spread on top of the caramel layer and refrigerate for 30 minutes.
Using the parchment liner as a handle, remove the bars from the pan and cut into desired sized pieces.
If you want the full Snickers effect, you can dip them once more in chocolate from the 1st or 4th layer and place them on parchment and back into the refrigerator.
Recipe adapted from Brown Eyed Baker.","url":"https://recipe.bluelayer.org/recipe/55309/homemade-snickers"},{"id":"55279","title":"Fresh Green, Yellow (wax), Italian, French, Long, and Winged beans","ingredients":"beans, snap, green, raw","directions":"Bring 3 cups of water to boiling
in a 3-quart saucepan or large skillet over high heat.
Rinse beans well.
Snip off stem ends and if dried or if you prefer, pointed tip.
Trim off both ends of winged beans.
Cut French or long beans into 4-inch pieces; cut Italian and winged beans into 2-inch pieces.
If green and yellow beans are mature, they should be cut diagonally crosswise into 2- to 3-inch pieces or Frenched (split lengthwise).
Add beans to boiling water; return to boiling.
Cover, reduce heat, and cook 5 to 7 minutes for tender young green or yellow beans, French beans, Frenched beans, and long beans; 8 to 10 minutes for mature beans and Italian beans; and 15 minutes for winged beans, or to desired tenderness (see Notes).","url":"https://recipe.bluelayer.org/recipe/55279/fresh-green-yellow-wax-italian-french-long-and-winged-beans"},{"id":"55277","title":"Chocolate Crunch Granola","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, brown
nuts, pecans
salt, table
spices, cinnamon, ground
honey
oil, canola
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
cranberries, dried, sweetened","directions":"Preheat oven to 300F.
Cover a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine oats, Rice Krispies, brown sugar, pecans, salt and cinnamon.
Set aside.
Place the honey and oil in a microwave safe dish, like a 2 cup glass measuring cup, and microwave on high for 30-60 seconds until warm.
Add vanilla and chocolate.
Stir with a whisk until chocolate is melted and mixture is smooth.
If necessary, microwave at 50-70% power for 30-45 seconds to completely melt chocolate.
Alternatively, heat the honey and oil in a small pot on the stovetop until warm, remove from heat and stir in vanilla and chocolate.
Pour chocolate mixture over oat mixture and gently mix until combined.
Bake at 300F for 20-30 minutes, stirring every 10 minutes.
Let granola cool on pan.
Stir in cranberries.","url":"https://recipe.bluelayer.org/recipe/55277/chocolate-crunch-granola"},{"id":"55275","title":"Incredible Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, garlic powder
sugars, brown","directions":"Heat oven to 375.
Sprinkle chicken pieces with garlic salt on both sides.
Place skin side up in 9x13 pan.
Sprinkle with brown sugar.
Bake 30 minutes, then turn pieces.
Bake an additional 30 minutes, or until juices run clear.
If the chicken begins to brown too much, cover the pan with foil for the last 15 or 20 minutes.
Note.I cut up a 5lb chicken and used the legs, thighs and wings.
I removed the skin from the thighs, but left it on the other pieces.
All were equally juicy and delicious.","url":"https://recipe.bluelayer.org/recipe/55275/incredible-chicken"},{"id":"55269","title":"Bubble and Squeak","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
bacon, meatless
brussels sprouts, raw
leeks, (bulb and lower leaf-portion), raw
cheese, gruyere
salt, table
spices, pepper, black","directions":"Cut the potatoes into even-sized pieces and put them in a pan of cold water.
Bring to a boil.
Lower heat and simmer until tender, about 8-10 minutes.
Do not boil or the potatoes may break up and absorb water before they cook through.
Drain thoroughly.
Heat the milk in a pan.
Add potatoes and half of the butter then mash with a fork until the mixture is smooth.
Melt half of the remaining butter in a large, heavy-based pan with a handle suitable for using in the oven.
Cook the ham or bacon until just done.
Add the green vegetables (I used shredded Brussels and sliced leeks) and cook until they are just tender and cooked through.
Add them to the potato and mix together with cheese.
Season to taste with salt and cracked pepper.
Melt remaining butter (yup, more butter) in the pan and spoon in the potato mixture, smoothing off the top.
Cook until the bottom is browned and crispy.
Remove pan from the heat and place it under a preheated oven at 450 degrees F. Cook until the top is golden brown, about 12 minutes.
Delicious served with a salad or as an accompaniment to poached eggs.","url":"https://recipe.bluelayer.org/recipe/55269/bubble-and-squeak"},{"id":"55264","title":"Oven Fried Chicken With Honey Butter Sauce II","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
butter, without salt
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
honey
lemon juice, raw","directions":"Preheat oven to 400.
combine the flour, salt, pepper, and paprika in a shallow bowl.
Dredge chicken pieces in flour mixture.
Melt the butter and pour into a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter.
Bake skin side down for 30 minutes.
While chicken is baking make sauce.
Turn chicken and pour sauce over chicken pieces and bake for an additional 30 minutes.
Spoon pan juices over chicken and serve.
For the Honey Butter Sauce: In a small pan melt the butter while beating in the honey and lemon juice.
Pour over the chicken pieces.","url":"https://recipe.bluelayer.org/recipe/55264/oven-fried-chicken-with-honey-butter-sauce-ii"},{"id":"55259","title":"Flaky and Beautiful All-Purpose Kneaded Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
butter, salted
water, bottled, generic","directions":"Sift together the strong flour and cake flour, then mix together with well chilled, 1 cm cubes of butter in a large bowl.
Do this by using your fingertips or scraper, but try not to melt the butter too much.
In the summertime, cut the pieces smaller and perform this step while chilling the bowl.
Stop mixing after the butter is broken down and crumbly.
Make a well in the middle, gradually pour the chilled water and fold in.
In the summer, use ice water.
After adding the chilled water, use the palms of your hands to roll the dough into a ball.
Do not knead the dough, and do not be concerned if it's not smooth--that will come later.
It should not have an even texture at this point, and the dough should appear slightly dry.
Wrap in plastic wrap and chill in the refrigerator for 1 hour.
Roll out the dough until about half the height of the dough ball.
If it gets sticky, dust on some flour.
You should still see streaks of butter in the dough at this point, as in the second photo.
As you repeat the process of rolling and folding, the butter will blend and create layers and become flaky after baking the pie.
Fold the rolled out dough into thirds, turn it over, rotate it 90, and then roll it out again.
Repeat this process several times.
I repeat this 3 times.
Wrap in plastic wrap, then return it to the refrigerator for about 30 minutes.
Preheat the oven to 220C.
Roll the dough out to a size larger than your pie dish, then line the pie dish with the dough.
If time allows, it's best to let it rest for 30 minutes after this step.
If you are using a metal pie dish, rub with butter, then coat with strong flour.
Pierce the dough in several locations with a fork to ventilate, cover with parchment paper, then fill with baking stones.
Bake for 15 minutes at 220C.
Remove the baking stones, then bake the bottom.
Cover the edges with aluminum foil to prevent over baking.
Bake for about 7 minutes at 220C.
The pie shell is done.
Depending on the filling, pierce the base of the pie shell with a fork.
To make a country style pie, weave a layer of pie dough cut into 1 cm strips and lay it on top of the filling like a lattice.
Press down on the ends of the strips with the back of a fork, and brush on an egg wash. A ratio of more egg yolk than egg white will give a nice shiny finish.","url":"https://recipe.bluelayer.org/recipe/55259/flaky-and-beautiful-all-purpose-kneaded-pie-crust"},{"id":"55258","title":"Itoko-ni Pumpkin and Azuki bean","ingredients":"pumpkin, raw
jams and preserves, apricot
water, bottled, generic
soy sauce made from soy (tamari)","directions":"Cut the pumpkin in pieces (bite-size).
I prefer leaving some skin as in the photo.
Put the pumpkin in a pot, add the water and soy sauce and boil.
When boiled, cover with a lid and keep cooking for 10-15 minutes.
Turn the pumpkin in the middle if necessary.
When the pumpkin gets soft, add the bean jam and cook for about a couple of minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/55258/itoko-ni-pumpkin-and-azuki-bean"},{"id":"55249","title":"Shortcut Pastry With Oil Recipe","ingredients":"oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Put oil and water in mixing bowl.
Sift in flour and salt.
Gradually mix flour with liquid till it becomes manageable dough and can be formed into a ball.
Refrigeratefor at least 20 min before using.
Use this dough for any fruit or possibly meat pies.
This is a low cholesterol recipe.","url":"https://recipe.bluelayer.org/recipe/55249/shortcut-pastry-with-oil-recipe"},{"id":"55244","title":"Daifuku Cake","ingredients":"beans, snap, green, raw
water, bottled, generic
sugars, granulated
rice flour, white, unenriched
sugars, granulated
water, bottled, generic","directions":"For The Anko Filling:.
Place 4 cups of water in a pan and add the azuki beans to the water.
Place on high heat and bring to a boil.
Remove from stove when mixture starts boiling and drain the water.
Place 6 cups of water in the pan with the azuki beans.
Place on low heat and simmer for about an hours until the azuki beans are softened.
Remove excess water and add sugar.
Stir on low heat for a few minutes just until it thickens.
Remove from heat and set aside.
For The Dough:.
Place rice flour, sugar and water in a pan.
Place on low heat and stir constantly until dough thickens.Place the dough on a floured surface and divide into 12 pieces.
Press the pieces into rounds.
Place a TBSP of anko in the center of each dough round and stretch the dough to enclose the anko.
Shape into a ball.","url":"https://recipe.bluelayer.org/recipe/55244/daifuku-cake"},{"id":"55243","title":"Cider Glaze for Ham","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
honey
vinegar, cider
mustard, prepared, yellow
spices, chili powder
butter, without salt
apples, raw, with skin","directions":"In a large saucepan, combine the cider or juice, honey, vinegar, mustard and chili powder.
Bring to a boil; reduce heat and boil gently, uncovered, about 15 minutes, stirring frequently.
Remove half of sauce to a small bowl; stir in butter and 1/4 tsp apple pie spice.
Set aside to serve with ham.
Bring remaining sauce to a boil.
Reduce heat and boil gently for 5 minutes or until sauce is thickened and reduced to about 1/2 c; stir frequently.
Add 1/4 tsp apple pie spice.
Brush ham with the glaze during the last 20-30 minutes of baking.
Pass reserved sauce with ham.","url":"https://recipe.bluelayer.org/recipe/55243/cider-glaze-for-ham"},{"id":"55208","title":"Rice Batter Bread","ingredients":"rice flour, white, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
honey
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Combine rice flour, salt and baking powder.
In a separate bowl, combine remaining ingredients and let set until bubbly.
Sprinkle water on the bottom of a 5x9 inch loaf pan and place a piece of wax paper so that it sticks to the bottom, then oil and flour the sides.
Combine both mixtures and pour into pan.
Bake for one hour at 375F (190C).
Loaf should be lightly brown on top.
Leave in pan until cool and cut with wax paper still in place.","url":"https://recipe.bluelayer.org/recipe/55208/rice-batter-bread"},{"id":"55199","title":"The Best Cheeseball","ingredients":"cheese, parmesan, hard
cheese, cheddar
spices, garlic powder
spices, oregano, dried
spices, parsley, dried
spices, pepper, black
sauce, worcestershire
spices, pepper, black
nuts, pecans","directions":"Place finely chopped pecans in a shallow dish and set aside.
In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth.
Add the cheddar cheese and mix until just combined.
Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.
With lightly greased hands, portion the cheese mixture into 4 pieces and roll each section into a round ball.
Coat in pecans.
The easiest way to do this is to hold the cheeseball in one and and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this helps the pecans go farther).
Cover each cheeseball in saran wrap and refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/55199/the-best-cheeseball"},{"id":"55197","title":"Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Make the dough package: In a large bowl, whisk to combine both flours with the salt.
Scatter butter pieces over flour mixture; using a pastry blender or your fingers, cut in butter just until mixture resembles coarse meal.
Form a well in center of mixture, and pour the water into well.
Using your hands, gradually draw flour mixture over water, covering and gathering until mixture is well blended and begins to come together.
Gently knead mixture in bowl just until it comes together to form a dough, about 15 seconds.
Pat dough into a rough ball, and turn out onto plastic wrap.
Wrap tightly, and refrigerate 1 hour.
Make the butter package: Sprinkle 1 1/2 teaspoons flour on a sheet of parchment.
Place sticks of butter on top, side by side, and sprinkle with remaining 1 1/2 teaspoons flour.
Top with another sheet of parchment; using a rolling pin, pound butter to soften and flatten to about 1/2 inch.
Remove top sheet of parchment, and fold butter package in half onto itself.
Replace top sheet of paper, and pound again until butter is about 1/2 inch thick.
Repeat process 2 or 3 times, or until butter becomes quite pliable.
With a large offset spatula and parchment paper, shape butter package into a 6-inch square.
Wrap well and refrigerate until chilled but not hardened, no more than 10 minutes.
Remove dough package from refrigerator and lightly dust with flour.
On a lightly floured surface, gently roll dough package into a 9-inch round.
Place butter package in center of dough round.
Using a paring knife or bench scraper, lightly score dough to outline butter square; remove butter.
Starting from each side of center square, gently roll out dough with rolling pin, forming four flaps, each 4 to 5 inches long; do not roll the raised square in center of dough.
Replace butter package on center square (remove parchment).
Fold flaps of dough over butter package so that it is completely enclosed.
Gently press with your hands to seal.
(If at any point in rolling process, dough becomes too soft or elastic, return it to refrigerator to rest at least 30 minutes.)
Using rolling pin, press down on dough at regular intervals, repeating and covering entire surface area, until it is about 1 inch thick.
Gently roll out dough into a large rectangle, about 9 by 20 inches, with a short side closest to you.
Be careful not to press too hard around edges, and keep corners even as you roll out dough by squaring them with the side of the rolling pin or a large offset spatula.
Brush off excess flour.
Starting at near end, fold rectangle in thirds as you would a letter; this completes first single turn.
Wrap well in plastic; refrigerate 45 to 60 minutes.
Repeat process in step 4, giving dough five more single turns.
Always start with flap opening on right as if it were a book.
Mark dough with your knuckle each time you complete a turn to help you keep track.
Refrigerate 1 hour between each turn.
Dough can be made in advance through fourth turn and then kept overnight in refrigerator or up to 1 month in freezer before continuing.
After sixth and final turn, wrap dough in plastic; refrigerate at least 4 hours or overnight before using.
Divide into 4 pieces.
Freeze unused portions for up to 3 months (thaw in refrigerator overnight before using.)
Homemade puff pastry is incomparably buttery and flaky.
While not difficult to make, it does require multiple steps over the course of several hours.
This recipe yields four 11-ounce piecesenough for four large tarts; freeze the unused portion up to 3 months.
If you choose to use store-bought frozen puff pastry, look for an all-butter brand, such as Dufour, which is sold in a 14-ounce rectangular sheet.
Pepperidge Farm frozen puff pastry, which is made with vegetable oil, is sold in a 17-ounce box, with two square sheets per box.
The recipes in this book allow for some flexibility when it comes to puff pastry: You may use one 11-ounce sheet of homemade pastry, one 14-ounce box of store-bought all-butter pastry, or one 17-ounce box (two sheets) interchangeably.
Simply roll or cut the pastry to the desired size.
To combine 2 smaller pieces into 1 larger rectangle, overlap the 2 pieces slightly, brushing the overlap with water to seal.
Then roll or cut the pastry as directed.","url":"https://recipe.bluelayer.org/recipe/55197/puff-pastry"},{"id":"55192","title":"Point Reyes Original Blue Cheese Compound Butter","ingredients":"butter, without salt
mustard, prepared, yellow
spices, thyme, dried
salt, table
cheese, blue","directions":"Cut the butter into half-inch cubes and keep at room temperature until soft so that it can easily be mixed with a rubber spatula.
The butter can also be softened by placing it in a microwave oven for thirty of forty seconds.
In a mixing bowl, cream the butter.
Stir in the mustard, thyme and salt.
Fold in the blue cheese and gently blend until all is incorporated.
Taste for seasoning and add salt if desired.
With a rubber spatula, form the butter into two nine-inch logs along the bottom edge of two pieces of aluminum foil.
The logs should be about an inch and a half in diameter.
Roll each in the foil to the other end.
Carefully twist the ends of the foil so that the butter forms into a tube.
Continue to twist until just snug to complete the form.
These can be kept in the freezer.
If serving the same day, keep in the refrigerator at least four hours so the butter can harden for ease of serving.
From the logs cut one half-inch slice per portion of steak, hamburger, etc.
Remove the foil then place on hot steaks and chops from the oven or grill.","url":"https://recipe.bluelayer.org/recipe/55192/point-reyes-original-blue-cheese-compound-butter"},{"id":"55185","title":"Bittersweet Chocolate Sorbet","ingredients":"water, bottled, generic
sugars, granulated
cocoa, dry powder, unsweetened
pascha, organic bitter-sweet dark chocolate chips,","directions":"Put all the ingredients in a saucepan and bring to a boil, stirring occasionally.
Take off the heat and let cool.
Freeze the mixture in an ice cream machine until set.
Alternatively, you may pour the mixture into a shallow pan and freeze in your freezer until semi-solid.
Take the mixture from the freezer, chop into several pieces, and process in the chilled bowl of a food processor or blender until well blended.
Return to the freezer for at least another two hours before serving.
Please note: Cooking time does not include time in ice cream maker or freezer.","url":"https://recipe.bluelayer.org/recipe/55185/bittersweet-chocolate-sorbet"},{"id":"55183","title":"Colonel Sanders Honey Rum Sauce","ingredients":"sugars, brown
honey
water, bottled, generic
butter, without salt
alcoholic beverage, distilled, rum, 80 proof
salt, table","directions":"Combine sugar, honey, salt, and hot water.
Mix well and add butter.
Place over heat and bring slowly to a roiling boil, then remove from heat and let cool.
Add rum or extract; store at room temperature.
Place a piece of pie on plate that heat won't harm.
Ladle 2 fluid ounces of the sauce over pie.
Place under broiler till sauce bubbles.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/55183/colonel-sanders-honey-rum-sauce"},{"id":"55167","title":"Home-Cured Tasso Ham","ingredients":"salt, table
spices, pepper, black
spices, pepper, red or cayenne
spices, paprika
spices, garlic powder
onions, raw
spices, onion powder
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder.
Dredge each piece of pork in the spice mix.
Press the spice mix well into each piece.
Wrap the Tasso in plastic wrap, about 4 pieces together.
Refrigerate for a minimum of 3 days or up to 1 week.","url":"https://recipe.bluelayer.org/recipe/55167/home-cured-tasso-ham"},{"id":"55160","title":"Scottish Tablet (Fudge)","ingredients":"milk, canned, condensed, sweetened
water, bottled, generic
sugars, granulated
butter, without salt","directions":"Prepare an 8-inch square pan by rubbing liberally with butter; set aside.
Place milk, water, sugar, and butter into a large saucepan.
Bring to a boil over medium heat, stirring continuously.
Turn heat to low, and continue to simmer until a candy thermometer reaches 234 to 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 10 minutes.
Once the temperature has been attained, and the tablet has turned a dark tan color, remove from heat, and let stand for 5 minutes.
Beat tablet with an electric hand mixer for five minutes, until it cools and begins to harden.
Pour into prepared pan, and score into serving-size pieces while it is still soft.
Allow to cool until completely set, 6 hours to overnight.","url":"https://recipe.bluelayer.org/recipe/55160/scottish-tablet-fudge"},{"id":"55149","title":"Christmas Jewelled Cranberry and Walnut Bread: Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened
nuts, walnuts, english","directions":"Place all the ingredients, EXCEPT the walnuts & the dried cranberries, into your breadmaker in the suggested order; mine is wet first, then dry & then the yeast last.
Put the walnut pieces & dried cranberries into the Extras tray - if your breadmaker does not have an Extras tray, add them manually in the last knead.
(Also, if your breadmaker's slot for Extras is small, add some of them by hand when the Extras tray opens!
).
Bake on White 2lb Rapid Medium crust OR White 2lb Normal Medium crust with the Extras setting if your bread maker has it.
When the bread has finished baking, remove from the breadmaker carefully, with oven gloves, and allow to cool on a cooling rack.
Remove the paddle BEFORE slicing, if it has remained in the bread.
Great with: Cold Meats, Cheeses, Salads & Cream Cheese and also made up as my famous Christmas Sarnie(Sandwich)!","url":"https://recipe.bluelayer.org/recipe/55149/christmas-jewelled-cranberry-and-walnut-bread-bread-machine"},{"id":"55148","title":"Calypso Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
alcoholic beverage, distilled, rum, 80 proof
nuts, pistachio nuts, raw
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, semisweet chocolate","directions":"Grease a shallow 11x7-inch baking pan with butter; line base with parchment or waxed paper.
Heat white chocolate, butter, and half of rum together in a large bowl placed over a pan of gently simmering water, stirring until well blended.
Remove from heat; stir in remaining rum.
Roughly chop pistachio nuts; add 3/4 of nuts to chocolate mixture with cherries and coconut.
Mix well.
Spread mixture evenly in prepared pan.
Finely chop remaining nuts.
Put melted semisweet chocolate in a small paper piping bag; cut a small hole in the bottom of bag.
Pipe squiggly lines of chocolate all over top of mixture, then sprinkle with finely chopped nuts.
Chill 4 to 5 hours or until firmly set.
Cut in 30 pieces.
Remove from pan with a flexible spatula.
Keep refrigerated or in a cool place until serving.","url":"https://recipe.bluelayer.org/recipe/55148/calypso-bars"},{"id":"55135","title":"Truffle Mashed Potatoes","ingredients":"potatoes, raw, skin
cheese, parmesan, hard
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
mushrooms, white, raw
oil, olive, salad or cooking
spices, garlic powder
oil, olive, salad or cooking
chives, raw","directions":"Peel potatoes and cut into chunks.
Bring a pot of water to a boil and add the potatoes.
Boil potatoes over high heat until a fork slides out easily when inserted (this will take 10-20 minutes depending on the size of the potato chunks).
Drain and place in a mixing bowl.
With an electric hand mixer, mix in cream cheese, butter and milk.
Mix until whipped and well blended.
Cover and place bowl in a warm place to keep warm.
Slice and dice mushrooms into 1/4 inch pieces.
Place vegetable oil in a small saute pan over medium heat.
Once oil is heated add mushrooms and cook until browned (about 5 minutes).
Add garlic powder to mushrooms and combine.
Pour mushroom mixture over potatoes and mix well.
Add truffle oil and mix it into the potatoes.
Place in a serving dish, sprinkle with chives and drizzle extra truffle oil on top.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/55135/truffle-mashed-potatoes"},{"id":"29212","title":"Dark Salty Caramels","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
cream, whipped, cream topping, pressurized
cream, fluid, heavy whipping
soy sauce made from soy (tamari)
butter, without salt
salt, table","directions":"Line the bottom and sides of an 8-inch square pan with parchment paper.
Combine the sugar, water, corn syrup, and cream of tartar in a heavy 4-quart saucepan and put over high heat.
Stir occasionally until the sugar has dissolved.
Cover and continue to cook for 5 minutes.
Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup.
Have this and the butter standing by.
Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan.
When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 300 degrees F, about 6 to 7 minutes.
At this point, there is less likelihood of any crystallization, so gently swirl the pan to break up any hot pockets.
When the temperature approaches 350 degrees F, it will turn deep amber.
Remove the pan from the heat, and gently swirl again to break up all of the hot pockets.
Cool for 2 minutes.
Carefully incorporate the cream and soy mixture and the butter into the pan.
Stir to combine.
Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles.
Cool on a cooling rack for 30 minutes, and then sprinkle evenly with the salt.
Continue cooling on the rack for an additional 3 1/2 hours.
Cut into 1-inch pieces and wrap individually in parchment.
Store in an airtight container for up to a week.","url":"https://recipe.bluelayer.org/recipe/29212/dark-salty-caramels"},{"id":"17434","title":"Russian Tea Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof
nuts, hazelnuts or filberts
sugars, granulated","directions":"Pre-heat oven to 325 degrees F (165 degrees C).
Combine flour and salt and set aside.
In a large bowl, cream together butter and confectioners' sugar blending well.
Beat in vodka.
Gradually blend in flour/salt mixture.
Fold in chopped hazelnuts.
Break off dough in walnut sized pieces and roll into balls.
On ungreased baking sheets place balls 1-1/2 inches apart.
Flatten slightly.
Bake for 12-15 minutes until lightly colored.
Sprinkle hot cookies with confectioners' sugar.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/17434/russian-tea-biscuits"},{"id":"55128","title":"Cereal Toffee","ingredients":"sugars, granulated
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a large frying pan, cook the sugar and butter over medium high heat until its a nice caramel color, and pretty much all the butter is incorporated.
This happens usually in about 8-10 minutes.
Pour the Kix cereal in, and then pour the contents of the frying pan onto an ungreased cookie sheet.
Let harden, then break into pieces and try not to eat the entire batch.","url":"https://recipe.bluelayer.org/recipe/55128/cereal-toffee"},{"id":"55124","title":"Pecan White Fudge","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
vanilla extract","directions":"Combine butter, milk, and sugar in a medium sauce pan.
Over medium heat, bring to a full, rolling boil, stirring constantly.
Continue boiling and stirring for 4 1/2-5 minutes.
Remove from heat.
Stir in marshmallows, white chocolate, nuts, and vanilla.
Sir vigorously for 1 minute or until marshmallows are melted.
Pour into foil-lined, 9\"x9\" square baking pan.
Chill until firm, then remove foil and cut into 1 1/2\" pieces.","url":"https://recipe.bluelayer.org/recipe/55124/pecan-white-fudge"},{"id":"55118","title":"Stone Fruit Preserves","ingredients":"plums, raw
sugars, granulated","directions":"Combine sliced plums and sugar in slow cooker.
Cover, and cook on high 2 hours.
Use potato masher to break up any remaining large pieces of fruit, then ladle preserves into 6 clean 8-oz.
canning jars.
Cool.
When preserves are cool, seal with lids, and refrigerate or freeze.
Use within 1 week if refrigerated or 3 months if frozen.","url":"https://recipe.bluelayer.org/recipe/55118/stone-fruit-preserves"},{"id":"55115","title":"Ben Mims's Pastry Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"In a bowl, combine the flour, sugar, and salt, then add the butter.
Using your fingers, pinch the butter pieces into the flour until they form small pebbles.
Make a well in the center of the flour and butter mixture and pour the ice water into it.
Using a fork, bring the edges of the wall over the water and, spinning the bowl as you go, stir from the outside, constantly flinging flour from the outside wall into the center until all the flour is evenly moistened.
Dump the dough onto a clean work surface and push and knead it until the dough just begins to stick together.
Form into a rough mound, then shape into a disk about 1 inch thick.
If there are any cracks at the edge of the disk, press and smooth them out.
Wrap in plastic wrap and refrigerate for at least 1 hour, or freeze for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/55115/ben-mimss-pastry-dough"},{"id":"55109","title":"Hawaij - Yemeni Spice Mix","ingredients":"spices, coriander seed
spices, cumin seed
corn, sweet, white, raw
spices, cardamom
spices, cloves, ground
spices, cinnamon, ground
spices, turmeric, ground","directions":"Place all of the whole spices (except turmeric) into a frying pan on medium heat and toast this for approximately 2-3 minutes.
Do not let the spices burn.
When the spices cool, place them into a coffee grinder or a spice grinder.
You could also use a mortar and pestle.
Grind until smooth.
Run the mixture through a fine sieve to remove the large pieces.
Then mix in the turmeric.
Store in a glass jar or wrap in plastic bags to give as a gift.","url":"https://recipe.bluelayer.org/recipe/55109/hawaij-yemeni-spice-mix"},{"id":"55108","title":"Almond Buttercrunch","ingredients":"butter, without salt
sugars, granulated
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds.
Stir constantly until mixture boils, then do not stir or shake.
Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Pour onto a large buttered cookie sheet.
Immediately press chocolate chips onto the hot candy.
As the chocolate melts, spread it into a coating over the candy.
Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.","url":"https://recipe.bluelayer.org/recipe/55108/almond-buttercrunch"},{"id":"55101","title":"Apple Pie","ingredients":"apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
lemon juice, raw
butter, without salt
sugars, granulated","directions":"Peel and slice apples.
Toss with lemon juice.
Mix together sugar, flour, cinnamon and salt.
Sprinkle over apples and toss to coat evenly.
Place apples in prepared 9-inch unbaked crust.
Dot with butter and place top crust on the pie.
Crimp edges to seal.
Cut 3 slits in the top crust for steam vents.
Sprinkle top crust with remaining 1 teaspoon sugar.
Bake in 400F oven for 45-50 minutes.
If edges get too brown, cover edges loosely with aluminum foil.","url":"https://recipe.bluelayer.org/recipe/55101/apple-pie"},{"id":"55096","title":"Garlic Cheese Rolls","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, canola
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
butter, without salt
spices, garlic powder
salt, table
cheese, parmesan, hard","directions":"Place all the dough ingredients in bread machine pan and select dough cycle.
Add more flour or water, if necessary, to form a soft, smooth dough.
( If you are using a stand mixer, knead it for 7 to 10 minutes and let it rest for 1 hour before shaping the rolls.
).
When cycle is finished, turn dough in a floured surface and cut it in 12 pieces.
I usually cut the dough in 3 pieces and divide them in half, then, each piece in half again.
Shape into balls.
Place them in a greased 13X9 inch pan.
In a small bowl, combine melted butter, garlic powder and dash of salt.
Brush the rolls with the mixture and sprinkle them with parmesan cheese.
Turn on the oven for 1 minute, turn it off and put the pan ( uncovered ) inside of the warm oven.
Let the rolls rise for 2 to 2 1/2 hours.
Set the oven at 350 degrees F and bake the rolls for 20 minutes or until light golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/55096/garlic-cheese-rolls"},{"id":"55083","title":"Unleavened Communion Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift dry ingredients into a bowl.
Cut in butter with a pastry blender or 2 knives.
Add enough milk to pull dough together.
Turn dough onto very lightly floured surface and kneed gently for 5 minutes or so.
Weigh dough, and divide into three portions.
Use 3 small pieces of parchment paper, drawing circles (5 1/2\", using a small lid) in pencil, and placing the penciled side down so that the pencil marks do not show on the finished breads.
Place each portion onto the parchment paper.
Flatten and shape each loaf into size wanted, (using the markings as a guide) and score.
(I flatten to about 1/4\" and score with biscuit cutter, pizza wheel, and a fork).
The photos show how I score the loaves.
I score them so there will be 40 pieces per loaf.
Bake at 400 to 15-20 minutes until slightly brown at the edges.
(I place the parchment and bread on a pizza stone to bake and bake them one at a time since my stone only accommodates one).","url":"https://recipe.bluelayer.org/recipe/55083/unleavened-communion-bread"},{"id":"55066","title":"White Chocolate Rice Krispie Treats With Candied Peanuts","ingredients":"butter, salted
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Spray or lightly-oil a 13 x 9 inch rectangular pan.
In a large saucepan, melt the butter over low heat.
Add white chocolate and stir until melted.
Add the marshmallows and stir constantly over the heat until completely melted.
(If they start to scorch on the bottom, remove from heat and continue to stir, placing the pan back on the heat occasionally, stirring until smooth.
).
Remove from the heat and add the candied peanuts and Rice Krispies until well combined.
A rubber spatula or flexible pastry scraper works best.
Scrape into the prepared pan and smooth the top, let cool.
Serving and Storage: Cut into neat bars or squares with a sharp knife.
These are best enjoyed the day they're made, although they can be covered snugly with a sheet of aluminum foil and stored at room temperature for 2 to 3 days longer.","url":"https://recipe.bluelayer.org/recipe/55066/white-chocolate-rice-krispie-treats-with-candied-peanuts"},{"id":"55029","title":"Green Bean Baby Food Recipe","ingredients":"beans, snap, green, raw","directions":"Fill a medium saucepan with 1 inch of water, add green beans, and bring to a boil over high heat.
Reduce heat to low and simmer until beans are starting to fall apart but are not mushy, about 15 minutes.
Remove beans with a slotted spoon, reserving cooking liquid, and place in the bowl of a food processor fitted with a blade attachment.
With the motor running, add 2 tablespoons of the cooking water and process until the beans are pureed and no large pieces or strings are visible.
Let cool slightly, then divide into 1/4-cup portions, place in airtight containers, and refrigerate up to 5 days or freeze up to 6 weeks until ready to use.","url":"https://recipe.bluelayer.org/recipe/55029/green-bean-baby-food-recipe"},{"id":"55024","title":"Basic Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add 3/4 cup (6 oz) hot tap water to the metal mixing bowl of a stand mixer.
Add sugar, then yeast.
Give it a stir by hand with the dough hook and leave it be for a few minutes to hydrate.
(The metal bowl will cool the water quickly to just the right temperature.)
Add the flour, salt, and the glug-glug of olive oil.
Mix slowly to incorporate dry flour, then put it on medium speed.
If it looks sticky, add a tablespoon of the bread flour.
If it looks dry and ropy, add a teaspoon or less of water.
Let it mix for at least 5-10 minutes.
It should be as smooth as a babys bottom.
Spray a pan with oil, portion dough in half, and let it rest in the fridge for a few hours.
(The dough freezes well too, but triple wrap it.)
If youre in a hurry, let it proof on the counter top.
I use a rolling pin to flatten it a bit on a floured surface, then hand-toss it for the kids and the ladies at church.
For thick crust dough, add 2 tablespoons of vegetable oil to a 9 cake tin or pie pan, and roll out a circular disc of dough.
Make sure the oil covers the bottom of the pan, then leave the dough to proof in the pan.
Makes two pizzas.
Doubling the recipe is a bit much for my mixer, but Ive increased it by half with good results.","url":"https://recipe.bluelayer.org/recipe/55024/basic-pizza-dough"},{"id":"55022","title":"Grandma Florida's No Fail Pie Crust","ingredients":"water, bottled, generic
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine all ingredients in a bowl & mix together.
Divide into two crusts.
You can use, refrigerate or freeze them.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/55022/grandma-floridas-no-fail-pie-crust"},{"id":"55018","title":"Honeyed Sweet Potatoes.","ingredients":"sweet potato, raw, unprepared
sugars, brown
honey
butter, without salt
spices, ginger, ground","directions":"Place sweet potatoes in a Dutch oven or large saucepan with enough lightly salted water to cover.
Bring to boiling.
Reduce heat, cover, and simmer about 15 minutes or until sweet potatoes are nearly tender when pierced with a fork.
Drain.
Transfer potatoes to a greased 2-quart square baking dish.
Mix brown sugar, honey, margarine or butter, and ginger in a heavy small saucepan.
Bring to boiling, stirring constantly until sugar is dissolved.
Boil gently for 3 minutes.
Pour over potatoes.
Bake, uncovered, in a 350 degree F oven about 15 minutes or until potatoes are tender, basting occasionally with sauce.
Make-Ahead Tip: Cook sweet potatoes as directed.
Cover and refrigerate potatoes up to 24 hours.
To reheat, prepare glaze as above; pour over potatoes.
Cover with foil and bake in a 350 degree F oven for 15 minutes.
Remove foil; bake about 20 minutes more or until tender, basting occasionally with sauce.","url":"https://recipe.bluelayer.org/recipe/55018/honeyed-sweet-potatoes"},{"id":"55015","title":"Pol Martin-Chart House Mud Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
ice creams, chocolate
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,","directions":"mix crushed wafers with butter, spread into bottom of 10-in spring form pan.
place ice cream containers on counter until ice cream is pliable, but not melting.
place ice creams in bowl of electric mixer or mix by hand.
mix ice cream just enough to create marbled effect.
fill cake pan, using spatula to help shape ice cream.
drizzle top with chocolate fudge sauce.
place in freezer just until chocolate hardens, then cover with sheet of waxed paper.
freeze 12 hours before serving.
serve with whipped cream if desired.","url":"https://recipe.bluelayer.org/recipe/55015/pol-martin-chart-house-mud-pie"},{"id":"55014","title":"Cadbury Chocolate \"sorbet\"","ingredients":"water, bottled, generic
sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place water, sugar and cocoa to a pan, bring to the boil.
Simmer for a minute.
Cut the chocolate into small pieces.
Place into a bowl.
Ladle the hot cocoa mixture over the chocolate pieces and stir until the chocolate has melted.
Alternatively, you can stop stirring before all the chocolate has melted.
This will create crunchy small pieces of chocolate in the ice cream.
Let cool.
Put in the refrigerator and chill well.
(This is important for the ice cream machine in order to chill the ice cream faster.
Faster preparation of the ice cream means better and smoothier texture.
).
Put in the ice cream machine and follow manufacturer's instructions.","url":"https://recipe.bluelayer.org/recipe/55014/cadbury-chocolate-sorbet"},{"id":"55012","title":"Pita Bread (Pocket Bread)","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":"Combine ingredients in a bowl.
When the consistency of the dough becomes even, sprinkle some flour on a clean work surface and knead for about 20 minutes.
Place in a warm spot to rise.
When the dough doubles in size, return it to the kneading surface, deflate it, and divide it into 6 pieces.
Let it sit for about 15 minutes.
Cover with a dry cloth.
Roll into 15 cm width circles.
Bake in oven preheated to 210C for 7 to 8 minutes.
The dough will puff up as shown in the photo.
Once they cool down, cut them in half.
Spread with butter and fill with vegetables, ham, cheese, or any other filling of your choice, and serve.","url":"https://recipe.bluelayer.org/recipe/55012/pita-bread-pocket-bread"},{"id":"55005","title":"Easy Cinnamon Buns","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
raisins, seeded
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
yogurt, greek, plain, nonfat
oil, canola
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
nuts, walnuts, english
spices, cinnamon, ground","directions":"Spray a 9 inch baking pan and preheat oven to 425F.
In a small bowl mix the filling ingredients together, mixing well.
In large bowl combine the sugar, raisins, flour, salt, baking powder and baking soda.
Add yogurt and oil, mix well together until you have formed a dough.
On a lightly floured surface knead the dough 8-10 times.
Roll the dough out to a 8\" x 10\" rectangle.
Brush dough with margarine and sprinkle the filling evenly over the dough.
Roll up jelly roll fashion, Pinch seam to seal.
Cut into 12 1-inch pieces.
Place rolls slightly touching in the prepared baking pan.
Bake for approx 17 minutes or until golden.
Place on wire rack for 10 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/55005/easy-cinnamon-buns"},{"id":"54966","title":"Almond Milk","ingredients":"nuts, almonds
water, bottled, generic
water, bottled, generic","directions":"Note: Youll also need a new, clean pair of nylons or tights (for straining the almond milk).
I just cut the foot off and use it for this purpose.
First, measure the almonds and place in a glass jar.
Add the water so that the almonds are covered and soak for 6-8 hours.
After they have soaked, rinse the almonds and drain the water a couple of times to clean the almonds.
Next, place the soaked almonds and the filtered water in a blender.
Blend thoroughly until almond pieces are small and froth appears on the surface, usually 1-2 minutes.
Then, pour 1/2 the contents of the blender into the end of the nylon/tights to strain it, holding the top over a medium sized bowl.
While holding the top of the nylon, squeeze from the top to the base (toe), expelling the liquid from the fabric.
Empty the almond pieces from the nylon into a separate bowl.
Repeat until all of the liquid is strained.
Store the milk in the fridge for up to 4 days, and you can even use the almond pieces for salads, in oatmeal or breads...be creative!","url":"https://recipe.bluelayer.org/recipe/54966/almond-milk"},{"id":"54957","title":"Caramel Apple Muffins","ingredients":"apples, raw, with skin
raisins, seeded
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
wheat flour, white, all-purpose, unenriched
pumpkin, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
nuts, pecans","directions":"In saucepan, combine apples, raisins, brown sugar, margarine, cinnamon, nutmeg, cloves and 1/2 cup water.
Bring to a boil, stirring, until sugar is dissolved.
Remove from heat and allow to cool.
Preheat oven to 350.
In large bowl, combine flour, pumpkin pie spice, baking powder and salt.
Add the apple mixture to the flour mixture and stir until just blended.
Fold in the pecans.
Divide batter among muffin cups.
Bake 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/54957/caramel-apple-muffins"},{"id":"54954","title":"Easy Shortcrust Pastry","ingredients":"wheat flour, white, cake, enriched
butter, without salt
water, bottled, generic","directions":"Chill the water in the fridge.
Combine the cake flour, and bite-sized butter pieces into a bowl.
Mix until the butter become pea sized while pressing down with a whisk.
Add the cold water to Step 2 little by little, and mix by lifting the flour with a spatula.
You might wonder if the dough will come together with that much water, but you don't need to worry.
Press down the dough with the back of your hand, and divide in half with the edge of the spatula.
Stack the pieces on top of one another.
Press down with the back of your hand.
Divide in half with the spatula.
And stack...
Repeat this about 10 times.
The dough might be crumbly first, but it starts to come together.
Cover the dough with plastic wrap, and let it sit in the fridge over night.
Roll out the dough, and cut out a shape with a cookie cutter, then pop them in the oven to bake.
They should rise and make layers like this.","url":"https://recipe.bluelayer.org/recipe/54954/easy-shortcrust-pastry"},{"id":"54941","title":"The Healthy Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, canola
salt, table
water, bottled, generic","directions":"Stir the flours together in a small bowl and freeze for one hour.
Freeze the oil in a separate container for an hour also.
Remove both from freezer and mix the oil into the flour until it makes a crumbly dough.
Stir the salt into the ice water and mix the water into the dough.
Mix only enough to bind the dough.
If it's too dry, add more water, a little at at time.
I found it easiest to simply place the ball of dough into the pan, and squish it around with my hand -- Bake as directed for whatever recipe your using.","url":"https://recipe.bluelayer.org/recipe/54941/the-healthy-pie-crust"},{"id":"54931","title":"Sinful Bars Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
salt, table
nuts, walnuts, english","directions":"Mix flour, sugar and butter like pie crust and bake 10 min at 350 degrees in 9 x 13 inch pan.
Sprinkle 12 ounces mixed salted nuts on above after removing from oven.
Heat:","url":"https://recipe.bluelayer.org/recipe/54931/sinful-bars-recipe"},{"id":"54916","title":"Baked Honey Mustard Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
honey
mustard, prepared, yellow
lemon juice, raw
butter, without salt
salt, table
spices, rosemary, dried","directions":"Preheat oven to 325.
Arrange chicken pieces in a shallow baking dish.
In a saucepan over med-low heat, combine remaining ingredients.
Heat and stir until melted and well-blended.
Pour over chicken pieces.
Bake at 325 for about 60-75 minutes (or until done); basting chicken occasionally.","url":"https://recipe.bluelayer.org/recipe/54916/baked-honey-mustard-chicken"},{"id":"54915","title":"Fried Okra","ingredients":"okra, raw
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Rinse the okra and dry with a paper towel.
Cut the pods into 1/2 inch pieces, remove the tops.
In a bowl, mix together the cornmeal, flour, and salt.
Add the okra pieces to the bowl, stirring to coat with the cornmeal mixture, and then let sit for a few minutes.
Stir again.
When the breading clings to the okra, shake the bowl -- excess breading will go to the bottom.
Heat the oil over medium heat in a frying pan large enough to allow the okra room to cook evenly.
Spoon the okra out of the bowl and fry in the hot oil until browned all over, about 10 to 15 minutes.
Drain the okra on paper towels before serving.","url":"https://recipe.bluelayer.org/recipe/54915/fried-okra"},{"id":"54903","title":"Corn Oil Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, corn, peanut, and olive
water, bottled, generic","directions":"Mix flour and salt together, then gently mix in oil, then water, with a fork.
Mixture should be moist.
Place half the dough on a sheet of wax paper (if you slightly dampen the bottom of the wax paper it won't slide around on the countertop) and cover the dough with a second sheet of wax paper.
With a rolling pin, roll the dough out to fit your pie plate.
Peel off the top layer of wax paper; place pie plate over pastry and invert so pie dough is evenly in pan.
Pull off the wax paper and trim dough.
This recipe makes two pie crusts.","url":"https://recipe.bluelayer.org/recipe/54903/corn-oil-pastry"},{"id":"54889","title":"Mackinac Island Style Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, brown
sugars, granulated
salt, table
vanilla extract
sugars, granulated
nuts, walnuts, english","directions":"Combine the milk, butter, brown sugar, granulated sugar and salt in a good sized heavy pan.
Cook at medium heat until boiling; then boil for exactly 6 minutes, stirring.
constantly.
Remove from heat and add the vanilla extract and confectioners sugar.
Beat with a mixer until smooth and thick, and then add nuts (if desired).
Pour into a buttered pan (perhaps 9\" square) and freeze for 20 minutes.
Once the fudge is firmed up, cut it into pieces of whatever size you choose.
Peanut Butter Fudge:.
Reduce the butter to 1/4 cup and add 1/2 cup of peanut butter.
Chocolate Fudge.
Mix 1/2 cup of unsweetened cocoa powder with the confectioners sugar before stirring into fudge.","url":"https://recipe.bluelayer.org/recipe/54889/mackinac-island-style-fudge"},{"id":"54884","title":"Oatmeal - Nut Crust!","ingredients":"oats
sugars, brown
nuts, pecans
butter, without salt","directions":"Preheat oven to 350F.
Spread oats in a large shallow pan and bake for 10 minutes to toast.
Toss with sugar, nuts and melted butter.
Press over bottom and up sides of 9-inch pie pan.
Refrigerate while preparing your filling.
Bake like any pie with a \"regular\" crust would require.","url":"https://recipe.bluelayer.org/recipe/54884/oatmeal-nut-crust"},{"id":"54881","title":"Soft Bread with Corn","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
corn, sweet, white, raw
water, bottled, generic
butter, without salt
corn, sweet, white, raw","directions":"Knead all ingredients except for the ones marked with .
Once everything has kneaded together add the butter and knead together.
Knead in the whole corn evenly, and allow to first rise until its size doubles.
Once the dough is complete, divide into 8 pieces and let sit for 15 minutes.
Make into nice round shapes and allow for the second rise.
Sprinkle with the strong flour and bake in the oven at 220C for 13 minutes.
Soft and fluffy.","url":"https://recipe.bluelayer.org/recipe/54881/soft-bread-with-corn"},{"id":"54868","title":"Candied Walnuts Recipe","ingredients":"sugars, granulated
nuts, pecans","directions":"In a heavy 8- to 10-inch frying pan, combine sugar and walnut or possibly pecan pcs.
Shake and stir often over medium-high heat till sugar is melted and amber-colored, about 5 min.
Pour onto a piece of foil and spread into a thin layer.
Let cold till hard, about 7 min.
Break into small pcs.
This recipe yields about 1 c..
Comments: Use these sweet nuts in the \"Pumpkin Ice Cream Torte\" (see recipe) or possibly sprinkle on salads or possibly ice cream.
If making Candied Walnuts up to 2 days ahead, cold and store airtight at room temperature.
Yield: 1 c.","url":"https://recipe.bluelayer.org/recipe/54868/candied-walnuts-recipe"},{"id":"54867","title":"Chocolate Delight Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, almonds","directions":"Mix together and form into 10 inch pie pan.
Bake at 350 degrees for 10 to 15 min or possibly till golden.
Cold.","url":"https://recipe.bluelayer.org/recipe/54867/chocolate-delight-pie-recipe"},{"id":"54863","title":"Jumbo Lump Crabmeat Timbale in a Clear Tomato Juice","ingredients":"tomatoes, red, ripe, raw, year round average
salt, table
spices, pepper, black
alcoholic beverage, distilled, vodka, 80 proof
crustaceans, crab, alaska king, imitation, made from surimi
parsley, fresh
spices, tarragon, dried
chives, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, pepper, red or cayenne
spices, basil, dried","directions":"Place the tomatoes in a food processor and pulse to chop, not puree.
Season with the salt and white pepper.
Place in a large piece of cheesecloth and draw up the ends to form a tight package.
Hang over a bowl overnight in the refrigerator.
Discard the tomatoes.
(If the tomato juice is not perfectly clear, strain through a coffee filter.)
Stir in the vodka and adjust the seasoning, to taste.
Cover tightly with plastic wrap and refrigerate until ready to use.
Combine the crabmeat, parsley, tarragon, chives, extra-virgin olive oil, salt, and white pepper in a medium bowl, and mix gently.
Place a 1/2-cup ring mold (or 3-inch diameter ring) in the center of a shallow, rimmed soup bowl.
Stuff 1/2 cup of the crabmeat mixture into the mold, and ladle 1/2 cup of the tomato water into the bowl.
Remove the ring mold, and garnish the rim of the bowl with 1 tablespoon each of the zucchini, squash, and red bell pepper.
Sprinkle 1 teaspoon of the basil in the broth and serve immediately.","url":"https://recipe.bluelayer.org/recipe/54863/jumbo-lump-crabmeat-timbale-in-a-clear-tomato-juice"},{"id":"54859","title":"creamy chocolata","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
jams and preserves, apricot
sugars, granulated","directions":"Bake the cake,follow the instructions from the package.
Whip the cream with the sugar until soft peak forms.
Put 2 tablespoon of whipped cream in each glass.Layer with pieces of cake alternate with whipped cream.
Spread strawberry jam on top.Chill for 2 hrs.
or until ready to serve.ENJOY!","url":"https://recipe.bluelayer.org/recipe/54859/creamy-chocolata"},{"id":"54855","title":"Burnt Grapes","ingredients":"butter, without salt
sugars, brown
nuts, pecans
grapes, red or green (european type, such as thompson seedless), raw
cheese, parmesan, hard
sugars, granulated
cream, sour, cultured
vanilla extract","directions":"For the crumbs, preheat oven to 300 degrees F. Stir together the butter, brown sugar, and pecans in a pie plate.
Toast in the oven, stirring often, for about 20 minutes.
Remove and cool completely.
Wash and prepare the grapes in a large mixing bowl; refrigerate.
For the dressing, beat together the cream cheese and sugar until very smooth.
Beat in the sour cream and vanilla.
Add dressing to the grapes and toss lightly together.
Transfer to a serving bowl.
Sprinkle with crumbs.
Note: The 3 elements of this salad can be prepared and refrigerated up to 3 days ahead, then mix just before serving.","url":"https://recipe.bluelayer.org/recipe/54855/burnt-grapes"},{"id":"54842","title":"Winter Squash with Browned Butter and Rosemary","ingredients":"squash, winter, butternut, raw
butter, without salt
spices, rosemary, dried","directions":"Steam squash until almost tender when pierced with fork, about 5 minutes.
Cool squash slightly.
Melt butter in large nonstick skillet over medium heat.
Continue to cook until butter is golden brown and aromatic, about 2 minutes.
Add squash and rosemary and toss until squash is tender, heated through and coated with browned butter, about 3 minutes.
Season generously with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/54842/winter-squash-with-browned-butter-and-rosemary"},{"id":"54840","title":"Almond Butter and Maple Syrup Rice Crispy Treats","ingredients":"nuts, almonds
syrup, maple, canadian
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Line a tin or a baking tray with parchment paper.
Melt the almond butter and maple syrup in a medium saucepan over a low heat until they are combined and liquid.
Take the pan off the heat and stir in the rice crispies so that they are all covered.
If desired, stir in the chocolate chips.
Pour the mixture into the tin, pat down with your hands and chill until firm (about an hour or two).","url":"https://recipe.bluelayer.org/recipe/54840/almond-butter-and-maple-syrup-rice-crispy-treats"},{"id":"54837","title":"Zucchini Soup","ingredients":"squash, summer, zucchini, includes skin, raw
butter, without salt
onions, raw
salt, table
spices, pepper, black
parsley, fresh
spices, basil, dried
soup, chicken broth or bouillon, dry
croutons, plain","directions":"Wash, trim and slice zucchini into 1 inch pieces.
Melt butter in large kettle.
Add zucchini, onions, salt, pepper, parsley and basil.
Saute until onion is tender.
Add chicken broth.
Cover and simmer until zucchini is tender about 20 minutes.
Cool slightly, then puree in blender or food processor (in batches).
Heat soup to serving temperature.
Serve topped with toasted croutons.
May be made ahead and stored in refrigerator.","url":"https://recipe.bluelayer.org/recipe/54837/zucchini-soup"},{"id":"54821","title":"Nuts & Fluff","ingredients":"candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
peanut butter, smooth style, without salt
margarine, regular, 80% fat, composite, stick, without salt
snacks, popcorn, air-popped (unsalted)
nuts, pecans","directions":"preheat oven to 250f place 1/2 c ea peanut butter &margarine in large microwave bowl.
Microwave on med.high 1min.
Stir and add 1 c marshmallows,microwave 1 min.on high.or until marshmallows are puffed.
Stir until well blended.
Add 6c ea.shreddded wheat & popcon and 1 c pecans mix well.
Spread evenly into 2 greased 15x10x1 in pans.
Bake 10 minute
Cool completely and break into small pieces.","url":"https://recipe.bluelayer.org/recipe/54821/nuts-fluff"},{"id":"54812","title":"Flaky Pie Crust Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Whisk flour and salt in medium bowl to blend.
Add butter and shortening: rub in with fingertips or cut in with a pastry blender until dough resembles very coarse meal.
Sprinkle with a tablespoon of ice water; toss until moist clumps form, sprinklimg with more water by teaspoonful if mixture is dry.
Gather dough into a ball: flatten into a disk.
Wrap in plastic and chill at least 1 hour.
Can be made 1 day ahead.
Keep refrigerated; soften dough slightly at room temperature before using.","url":"https://recipe.bluelayer.org/recipe/54812/flaky-pie-crust-dough"},{"id":"54811","title":"Apple Praline Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vinegar, cider
water, bottled, generic
apples, raw, with skin
beverages, carbonated, ginger ale
lemon juice, raw
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
butter, without salt
sugars, brown
nuts, pecans
cream, fluid, heavy whipping
vanilla extract","directions":"In a large bowl, combine the flour, sugar, and salt; cut in the butter until crumbly.
Sprinkle with vinegar; gradually add water, tossing with a fork until dough forms a ball.
Divide dough in half sot that one portion is slightly larger than the other.
Roll out the larger portion to fit a 9-inch pie plate.
Transfer the pastry to pie plate; trim pastry even with edge.
In a large bowl, toss apples with the ginger ale, lemon juice, and vanilla.
Combine the sugar, flour, cinnamon, and nutmeg; add to apple mixture and toss to coat.
Spoon into crust; dot with butter.
Roll out remaining pastry to fit top of pie.
Place over filling; trim, seal, and flute edges.
Cut slits in pastry.
Bake in preheated 400 oven for 55-65 minutes or until the crust is golden brown and filling is bubbly.
Cover edges with foil during the last 30 minutes to prevent over browning.
Meanwhile, in a small saucepan over medium heat, melt butter.
Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved.
Stir in pecans; cook 1 minute longer.
Remove from the heat; stir in cream and vanilla.
Immediately pour over pie; bake 3-5 minutes longer or until topping is bubbling.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/54811/apple-praline-pie"},{"id":"54803","title":"Grandma's shortbread","ingredients":"cornstarch
wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt","directions":"Mix dry ingredients together
Cream butter thoroughly in medium bowl
Gradually add dry ingredients, mixing at low speed, then beat at medium speed for a few seconds.
Using cookie press make cookies approx 1-1.5 inch in diameter
Place on ungreased cookie sheet.
Decorate with sprinkles or pieces of glace cherriew
Bake at 350F for 15-18min.
Should be slightly brown around edges-watch closely.
Cool a few min before removing to wire rack","url":"https://recipe.bluelayer.org/recipe/54803/grandmas-shortbread"},{"id":"54801","title":"Homemade Phyllo Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift flour and salt into a mixing bowl and add the water with oil.
Stir until forms soft dough, then knead in the bowl about 10 minutes.
Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
Always bring to room temp before using.
Divide the pastry into 12 equal portions, shaping them into smooth balls.
Cover with a cloth, except the one you're working with.
Take a ball of dough, and shape it into a square.
Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
Dust again with flour.
Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
Keep hands on each side of the pastry.
Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, exerting pressure as you go.
Unroll carefully.
After second rolling, the pastry should be about 10x12 inches.
Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
The edges can be given a final stretch with the fingertips.
You should wind up with a pastry that's 14x18 inches in size.
Place on a cloth, cover with wax paper and fold the cloth over the top.
Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
Use soon after making as they'll go sour if you keep them too long.
If desired, you can roll them out more thinly.
Repeating the dowel rolling process more will result in a thinner square each time.
Phyllo can be used like a puff pastry when thicker, or it's wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin.
In Greece, they'll often use phyllo as a crust for certain types of pies, such as spinach.","url":"https://recipe.bluelayer.org/recipe/54801/homemade-phyllo-pastry"},{"id":"54796","title":"Teriyaki Rice Wedges","ingredients":"water, bottled, generic
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
sugars, brown
oil, sesame, salad or cooking
oil, corn, peanut, and olive","directions":"Bring water and salt to a boil in a 2 1/2 quart saucepan.
Add rice.
When water returns to a boil, cover, reduce heat to low, and simmer until all liquid is absorbed, about 25 minutes.
Remove lid, and let cool for about 10 minutes but do not stir.
Line a 9-inch round cake pan with foil or plastic wrap so that a surplus extends well beyond the edges.
Spread warm rice evenly in pan, packing down well with back of spoon.
Cover with another large piece of plastic wrap.
Using bottom of an 8-inch cake pan (or bottom of a saucepan), press rice down firmly until a compact\"cake\" is formed between the 2 sheets of plastic wrap in cake pan.
Let cool to room temperature and then remove empty pan.
Refrigerate rice until firm and cold, 2 hours or overnight.
Remove and discard top layer of plastic wrap and invert rice cake onto a cutting board.
Peel off and discard foil or plastic lining.
Using a large sharp knife, cut rice cake into 8 pie shaped wedges.
In a small bowl, mix soy sauce with brown sugar until dissolved.
Stir in sesame oil and peanut oil.
Prepare a medium-hot fire.
Brush rice wedges with soy mixture.
Place on an oiled grill and cook, turning once and brushing with marinade every 2 to 3 minutes, until edges are brown and crisp, about 5 minutes per side.","url":"https://recipe.bluelayer.org/recipe/54796/teriyaki-rice-wedges"},{"id":"54783","title":"Pide (Turkish Flat Cake)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried
seeds, sesame seeds, whole, dried
salt, table","directions":"Sift the Flour.
Mix yeast and water together, add the flour and knead with salt into a dough.
Cover with a wet towel and leave in a warm place for 30 minutes.
Divide the dough into 2 pieces.
Form 2 round cakes about 20 cm.
Brush the dough with olive oil and sprinkle sesame seeds over it.
Bake at 180 C for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/54783/pide-turkish-flat-cake"},{"id":"54773","title":"Molasses Walnut Brittle","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
molasses
syrups, corn, light
salt, table
nuts, walnuts, english
leavening agents, baking soda
vanilla extract","directions":"Coat the back of a baking sheet with 2 tablespoons of the butter; set aside.
Combine the sugar, the water, molasses, and corn syrup in a 3-quart heavy-bottomed saucepan over high heat, and cook without stirring until the mixture registers 268F on a sugar thermometer (about 10 minutes).
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Add 1 tablespoon of the butter, the salt, and walnuts, and cook the mixture until it registers 300F on a sugar thermometer, stirring constantly with a wooden spoon or heatproof spatula.
Remove the saucepan from the heat and with a long-handled wooden spoon rapidly stir in the baking soda and vanilla.
Be careful; the mixture will bubble and foam.
Immediately turn the mixture onto the buttered baking sheet and spread out thin with the wooden spoon.
Let the brittle cool for 5 minutes, then loosen it from the pan with a flexible-blade spatula.
Butter your fingertips with the remaining 1 tablespoon butter and stretch the brittle as thin as possible.
Let it cool completely (about 30 minutes), then break it into pieces with your hands.
In a tightly covered container, the brittle will keep for 1 week at room temperature.","url":"https://recipe.bluelayer.org/recipe/54773/molasses-walnut-brittle"},{"id":"54771","title":"Light-And-Flaky Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix flour and salt in large mixing bowl.
Pour oil and water into measuring cup - do not stir.
Add liquids all at once to flour mixture.
Stir with a fork until just moistened.
Divide dough into 2 balls.
Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches/30cm in diameter.
Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping.
Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up.
Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage).
Trim pastry 1/2 inch/1cm beyond edge of pie plate; fold extra pastry under (even with edge of pie plate).
Flute edge using tines of fork or by creating a scallop pattern using fingers.
Bake as directed in pie recipe.
If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork.
Bake at 400F/200C for 10 to 12 minutes, or until golden brown.
Cool on wire rack before filling.","url":"https://recipe.bluelayer.org/recipe/54771/light-and-flaky-pie-pastry"},{"id":"54767","title":"German Sauerkraut and Country Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sauerkraut, canned, solids and liquids
spices, caraway seed
celery, raw
barley, hulled
spices, pepper, black","directions":"Wash and cut pork into seving size pieces.
Mix all ingredients together.
Do NOT rinse kraut.
Simmer slowly about 3 hours, adding a bit of water as needed.","url":"https://recipe.bluelayer.org/recipe/54767/german-sauerkraut-and-country-ribs"},{"id":"54757","title":"Dried Apple Pie","ingredients":"apples, raw, with skin
water, bottled, generic
salt, table
sugars, granulated
spices, nutmeg, ground
spices, cinnamon, ground
cornstarch","directions":"Simmer dried apples, salt, sugar, nutmeg and cinnamon in 3 cups water for 10 minutes.
Mix cornstarch and 1/4 cup water; add to apple mixture.
Pour into a prepared pie crust, dot with butter, add top crust.
Bake at 400* for 40-50 minutes.","url":"https://recipe.bluelayer.org/recipe/54757/dried-apple-pie"},{"id":"54750","title":"Homemade Coconut Cream Pie Larabars","ingredients":"dates, deglet noor
nuts, almonds
nuts, cashew nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"In the bowl of a food processor, process the dates until a smooth paste-like substance forms, about 1 minute.
Add the almonds, cashews and coconut and pulse until the mixture is slightly chunky.
Add the coconut oil and salt and pulse again until everything comes together into a large sticky ball.
Wet your hands with warm water (if needed) and press the mixture into an 8 inch square baking pan that youve lined with parchment paper.
Refrigerate for 1 hour.
Take the bars out of the refrigerator and using a large serrated knife, slice into 8 even bars.
Package each individual bar in plastic wrap and store in the refrigerator until ready to use.","url":"https://recipe.bluelayer.org/recipe/54750/homemade-coconut-cream-pie-larabars"},{"id":"54749","title":"Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all and roll out.
Cut into pieces and fry in deep fat.","url":"https://recipe.bluelayer.org/recipe/54749/fry-bread"},{"id":"54744","title":"Aunt Bee's Apple Pie (Opie's Favorite) Recipe","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
apples, raw, with skin
sugars, granulated
orange juice, raw
honey
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"In a large bowl combine 1/2 c. of butter and the cream cheese, and let come to room temperature.
Add in 2 c. of flour, and blend well.
Chill.
Roll out half of the dough and place ina 9\" pie plate.
Reserve the remaining dough for the top crust.
In a saucepan combine the remaining ingredients and bring to a boil.
Pour the mix into the crust.
Roll out the remaining crust and place over the filling.
Cut slits in the top crust to allow steam to escape.
Bake ina 350 oven for 45 min.","url":"https://recipe.bluelayer.org/recipe/54744/aunt-bees-apple-pie-opies-favorite-recipe"},{"id":"54742","title":"Dilled Brown Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
dill weed, fresh
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
honey","directions":"In a large bowl whisk together the flours, the salt, the baking soda, the baking powder, and the dill seeds.
In a bowl whisk together the buttermilk, 3 tablespoons of the butter, and the honey, add the mixture to the flour mixture, and stir the dough until it is just combined.
Turn the dough out into a buttered 9-inch ceramic or glass pie plate and with floured hands pat it into a 7-inch round loaf.
Brush the top with 1 tablespoon of the remaining butter, cut an X 1/4 inch deep across the top, and bake the bread in the middle of a preheated 375F.
oven for 1 hour, or until it is golden and sounds hollow when the bottom is tapped.
Transfer the bread to a rack, brush it with the remaining 1 tablespoon butter, and let it cool on the rack for at least 4 hours before slicing.","url":"https://recipe.bluelayer.org/recipe/54742/dilled-brown-bread"},{"id":"54735","title":"Sour Cream and Chives Potato Salad","ingredients":"potatoes, raw, skin
cream, sour, cultured
salad dressing, mayonnaise, regular
chives, raw
salt, table","directions":"Dice potatoes into 1/2 inch sized pieces.
Boil in salted water until tender.
Rinse under cold water to stop cooking.
Mix sour cream, mayonnaise, chives and salt.
Combine with warm potatoes and refrigerate.
Garnish with additional chives before serving!","url":"https://recipe.bluelayer.org/recipe/54735/sour-cream-and-chives-potato-salad"},{"id":"54734","title":"Wild Berry Ice Cubes","ingredients":"lemonade, frozen concentrate, white, prepared with water
goji berries, dried","directions":"Start with an empty 12 cube ice cube tray and evenly distribute the fruit pieces into each empty square.
Pour the lemonade into the squares until full and freeze.
*As the flavored ice melts, it gives the drink more flavor.
*
**These make a nice enhancement to sangrias and pitcher drinks.
**","url":"https://recipe.bluelayer.org/recipe/54734/wild-berry-ice-cubes"},{"id":"54708","title":"Robin's Candied Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
butter, without salt
sugars, brown","directions":"Butter and sugar amounts are guesstimates as I tend to eyeball it until the consistency I prefer.
Peel and cut up all sweet potatoes into chunks or coins.
Place in a casserole dish.
On a low heat, melt butter.
Stir in brown sugar and keep stirring until fully mixed and bubbling.
Pour mixture over sweet potatoes and mix to coat each piece.
Cover with foil.
I tend to make mine the night before to alow them to sit in the sauce.
Bake on 180C for at least 1 hour or until tender.
Remove foil and let bake for 20 more minutes until browned.
Add marshmallows on top and bake until melted and toasted.","url":"https://recipe.bluelayer.org/recipe/54708/robins-candied-sweet-potatoes"},{"id":"54681","title":"Espresso Tuile","ingredients":"salt, table
sugars, brown
syrups, corn, light
wheat flour, white, all-purpose, unenriched
butter, without salt
vanilla extract
beans, snap, green, raw
nuts, pecans","directions":"Preheat oven to 350 degrees F.
Combine salt, brown sugar and corn syrup in a standing mixer bowl with paddle attachment.
Add flour, butter and vanilla extract and mix well.
Add espresso beans and pecans.
Place the batter in heaping tablespoons on non-stick baking sheet, 3 cookies at a time.
Bake for 8 to 10 minutes, watching carefully.
Crumble 3 pieces of parchment paper and set on a dry work surface.
Remove cookie sheet from the oven.
Peel the cookies off, one at a time, from the sheet.
Drape over 3 pieces of crumpled shaped parchment paper.
Timing here is important.
If cookies become too hard before draping, place in oven to soften.
Cookies, if too soft, will tear, and if too hard, will crack when removing from the cookie sheet.","url":"https://recipe.bluelayer.org/recipe/54681/espresso-tuile"},{"id":"54671","title":"Cavatelli (Gavadeel'/ Pasta Shells)","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Stir together the two flours and 1 tsp of salt in a bowl.
Gradually add enough water to form a stiff dough.
Turn the dough out onto a lightly floured surface.
Knead the dough until it is smooth, about 2 minutes.
Shape the dough into a ball and cover it with a bowl.
Let rest for 30 minutes.
Lightly dust 2-3 large cookie sheets with flour.
Cut the dough into 8 pieces.
Work with one piece at a time, keep the remainder covered.
On a lightly floured surface, roll the dough into a 1/2 inch thick rope.
Cut the rope into 1/2 inch pieces.
Using a small knife with a dull blade and rounded tip, press your index finger against the side of the blade and flatten each piece of dough, pressing and dragging slightly so that the dough curls around the tip of the knife to form a shell shape.
Spread the cavatelli on a prepared cooke sheet.
Repeat with remaining dough.
If you are not using the pasta within an hour, place the pans in the freezer.
When the pieces are firm, scoop them into a freezer safe plastic bag.
freeze until ready to use.
Do not thaw before cooking, put them straight into boiling water.
To cook the cavatelli bring at least 4 quarts of water to a boil in a large pot over high heat.
Add the cavatelli and salt to taste.
Cook stirring occasionally, until the pasta is tender yet still slightly chewy.
Meanwhile heat your favorite Sunday Gravy or Marinara sauce.
Drain the cavatelli, add the sauce and serve immediately.
Top with grated Parmesan.","url":"https://recipe.bluelayer.org/recipe/54671/cavatelli-gavadeel-pasta-shells"},{"id":"54658","title":"Apple Pie Filling","ingredients":"sugars, granulated
cornstarch
spices, nutmeg, ground
spices, cinnamon, ground
salt, table
water, bottled, generic
lemon juice, raw","directions":"Mix sugar, cornstarch, nutmeg, cinnamon and salt.
Add water, then cook until thick.
Add lemon juice.
Pour cooked mixture over the apples in the jars.
Seal and process in hot water bath for 20 minutes.
To make pie: Add 1/2 cup sugar, if desired, to 1 quart of apple pie
filling.
Place in unbaked pie shell, cover with top crust, then bake as usual.","url":"https://recipe.bluelayer.org/recipe/54658/apple-pie-filling"},{"id":"54650","title":"Poppy Seed Snap Crackers","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking
spices, poppy seed
seeds, sesame seeds, whole, dried
spices, curry powder","directions":"Preheat the oven to 375F
In a large mixing bowl mix together the flour and salt.
Gradually add enough water, mixing in well with each addition, to form a thick dough.
Shape a handful of the dough into a rough ball.
Feed this dough ball through a pasta machine three times.
Adjust the pasta machine to a thinner setting and pass the dough through three times again, making smooth, elastic sheets of dough.
Place the dough sheet on a greased baking sheet.
Brush with a little olive oil and sprinkle generously with poppy seeds, sesame seeds and a touch of curry powder.
Repeat the process until all the dough has been used up.
Bake the sheets of dough for 10 minutes until crisp and golden, in batches if necessary.
Cool on wire racks and snap into biscuit-sized pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/54650/poppy-seed-snap-crackers"},{"id":"54646","title":"5 Minute Artisan Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preparing Dough for Storage:.
Warm the water slightly.
It should feel just a little warmer than body temperature.
Warm water will rise the dough to the right point for storage in about 2 hours.
With cold water it will need 3-4 hours.
Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket.
Don't worry about getting it all to dissolve.
Mix in the flour and salt - kneading is unnecessary.
Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula.
Don't press down into the flour as you scoop or you'll throw off the measurement.
Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform.
If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together.
Don't knead, it isn't necessary.
You're finished when everything is uniformly moist, without dry patches.
It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise.
Cover with lid (not airtight or it could explode the lid off).
Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
You can use a portion of the dough any time after this period.
Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:.
prepare your loaf tin, tray, or whatever you're baking it in/on.
Sprinkle the surface of your refrigerated dough with four.
Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands.
Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go.
Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated.
The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive.
The entire process should take no more than 30 - 60 seconds.
Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period.
That's fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
Dust and Slash.
Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking.
Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet.
Put your loaf in the oven.
Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days.
The flavour and texture improves, becoming like sourdough.
Even 24 hours of storage improves the flavour.
This is the standard bread.
There are loads of variations - both savory and sweet - in the book.","url":"https://recipe.bluelayer.org/recipe/54646/5-minute-artisan-bread"},{"id":"54633","title":"Pumpkin-Seed Brittle","ingredients":"sugars, granulated
water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking","directions":"In a heavy skillet combine the sugar and the water, cook the mixture over moderately low heat, stirring and washing down the sugar crystals with a brush dipped in cold water until the sugar is dissolved, and simmer it, undisturbed, tilting and rotating the skillet, until it is a deep caramel color.
Stir in the pumpkin seeds, stirring until they are coated well, and turn the mixture out onto a buttered sheet of foil, spreading it evenly.
Let the brittle cool completely and break it into pieces.
In a bowl toss the seeds with the oil and salt to taste and on an ungreased baking sheet bake them in the middle of a preheated 250F.
oven, stirring occasionally, for 1 hour to 1 1/4 hours, or until they are golden and crisp.
(Alternatively the prepared seeds may be spread in a microwave-safe glass baking dish, microwaved at high power (100%), stirring after every minute, for 4 minutes, and microwaved at medium power (50%), stirring after every 2 minutes, for 6 to 8 minutes, or until they are crisp.)
Makes 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/54633/pumpkin-seed-brittle"},{"id":"54615","title":"Crustless Herb and Mushroom Quiche","ingredients":"mushrooms, white, raw
egg substitute, powder
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, cottage, creamed, large or small curd
spices, basil, dried
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
spices, pepper, red or cayenne
salt, table","directions":"Preheat oven to 400, Lightly spray 10\" pie pan with cooking spray.
(May want to line with 2 strips of parchment paper).
Cook mushrooms 2-3 minutes in a non stick pan to eliminate some of their moisture ( I use a 10\" saute pan and then use the same pan instead of a pie pan ).
Combine mushrooms and rest of ingredients, pour into pan.
Bake for 15 minutes, then reduce temp to 350 and bake for 35-40minutes longer.
Let cool 10 minutes on a rack before serving.","url":"https://recipe.bluelayer.org/recipe/54615/crustless-herb-and-mushroom-quiche"},{"id":"54608","title":"Pretzel Pie Crust","ingredients":"pretzels, soft, unsalted
sugars, granulated
butter, salted","directions":"Preheat oven to 350
Crush pretzels.
You can do this in a food processor or with a Ziploc bag and a rolling pin.
You can crush the pretzels super fine or leave them a bit coarse for some texture.
Combine crumbs, sugar and butter.
Press firmly into a 9\" pie pan.
Bake for 8 minutes.
Cool completely before filling.
Enjoy : )","url":"https://recipe.bluelayer.org/recipe/54608/pretzel-pie-crust"},{"id":"54599","title":"Armadillo Eggs","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bacon, meatless
peppers, jalapeno, raw","directions":"You will need toothpicks for this.
I buy the strong kind so that they don't break easy.
Soak toothpicks in water for about 30 minutes.
First you will need to cut jalapenos lengthwise in half and remove seeds.
You can use canned jalapenos; I just prefer fresh.
Flatten chicken to about 1\" and cut into 4-6 pieces (enough to roll over a jalapeno half).
Season with whatever seasonings you prefer.
I use my Dad's homemade seasonings.
Take a chicken piece, roll it around a jalapeno half, then roll 1 slice of bacon over top and secure with a toothpick.
This may take a while; I usually do this the night before I grill or bake them.
Cook on grill until bacon is crisp and chicken is cooked through.
You can bake these in the oven at 350 degrees Fahrenheit for about 45 minutes; I just like them grilled.
You can steal some off the grill as you are cooking them!
YUM!
If you have extra jalapenos left over, grill 'em if you can take the heat!","url":"https://recipe.bluelayer.org/recipe/54599/armadillo-eggs"},{"id":"54596","title":"Camptown Bacon","ingredients":"mustard, prepared, yellow
sugars, brown
bacon, meatless","directions":"Preheat oven to 325 degrees F.
Combine mustard and brown sugar and brush on one side of bacon strips.
Place on broiler pan and bake for 15 minutes or until bacon is crisp.
When serving as an appetizer, cool bacon and cut into 4 or 5 pieces per strip.
Makes about 75 pieces.","url":"https://recipe.bluelayer.org/recipe/54596/camptown-bacon"},{"id":"54584","title":"Sugar Cream Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
cream, fluid, heavy whipping
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
butter, without salt
spices, nutmeg, ground","directions":"Make the crust: Pulse the flour and salt in a food processor.
Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter.
Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary).
Turn out onto a sheet of plastic wrap and pat into a disk; wrap tightly and refrigerate at least 1 hour and up to 1 day.
Roll out the dough into an 11-inch round on a lightly floured surface.
Ease into a 9-inch pie plate.
Fold the overhanging dough under itself and crimp the edges with your fingers.
Pierce the bottom all over with a fork.
Refrigerate the crust until firm, about 30 minutes.
Place a baking sheet on the middle oven rack and preheat to 425 degrees F. Make the filling: Whisk the heavy whipping cream, sugar, flour and vanilla in a bowl.
Pour into the chilled crust, dot with the butter and sprinkle the nutmeg on top.
Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes.
Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is bubbly in spots, about 55 more minutes (the center will still jiggle slightly); cover the crust edges with foil if they're browning too quickly.
Transfer to a rack and let cool completely.
Serve chilled or at room temperature.
Photograph by Kat Teutsch","url":"https://recipe.bluelayer.org/recipe/54584/sugar-cream-pie"},{"id":"54583","title":"Oven-Fried Orange Roughy","ingredients":"cornmeal, degermed, unenriched, yellow
bread crumbs, dry, grated, plain
salt, table
spices, paprika
dill weed, fresh
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
butter, without salt","directions":"Preheat an oven to 500 degrees F (260 degrees C).
Move oven rack to position slightly above middle of oven.
Generously grease a 13x9-inch baking dish.
Mix cornmeal, bread crumbs, salt, paprika, dill, and black pepper together in a shallow bowl.
Pour milk into a separate bowl.
Dip orange roughy pieces into milk and then press into bread crumbs to coat on all sides.
Gently toss between your hands so any bread crumbs that haven't stuck can fall away.
Place breaded orange roughy into prepared baking dish in a single layer while breading the rest.
Drizzle butter over the breaded fish pieces.
Bake in preheated oven until fish flakes easily with fork, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/54583/oven-fried-orange-roughy"},{"id":"54577","title":"Honey Crunch Toffee","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
honey
alcoholic beverage, distilled, rum, 80 proof
nuts, almonds
candies, semisweet chocolate","directions":"In a saucepan, melt the butter.
Add the sugar, water, honey, and dark rum and cook to 220 degrees F. on a candy thermometer.
Add 1 3/4 cups of the almonds and stir while you cook it to hard crack or 300 degrees F. Meanwhile, lay a silpat on a sheet pan or butter a 12 by 18-inch sheet pan well.
When the toffee is up to temperature, pour it out onto the pan and place another silpat on top.
Roll it to 1/4-inch thick or just spread it with the back of a spoon and let cool.
To temper the chocolate, place it over simmering water, melting it to 115 to 120 degrees F on a chocolate thermometer.
Meanwhile, wipe the surface of the toffee with a damp towel to remove any excess butter and let dry for a few minutes.
Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees.
It will begin to set a little around the edges at this point.
Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees F or it will go out of temper.
Using an offset spatula, spread the surface with the tempered chocolate and sprinkle on the remaining 1/4 cup almonds.
Let it set up at room temperature and then break into pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/54577/honey-crunch-toffee"},{"id":"54570","title":"Kids Favorite Chocolate Fondue","ingredients":"cream, whipped, cream topping, pressurized
candies, semisweet chocolate
candies, white chocolate","directions":"In the top of a double boiler over hot (not boiling) water, heat cream until warm.
Add chocolate, stirring constantly until melted and smooth.
Remove from heat and transfer immediately to dessert fondue pot over candle flame.
Add sprinkles just before serving.
Spear a piece of fruit or cake with fondue fork and dip in fondue.
Serve with...
Strawberries, banana slices, orange sections, pear wedges, apple wedges, vanilla wafers, sponge cake cubes, marshmallows, maraschino cherries.","url":"https://recipe.bluelayer.org/recipe/54570/kids-favorite-chocolate-fondue"},{"id":"54568","title":"Purple Explosion","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
pomegranate juice, bottled
blueberries, raw
grapes, red or green (european type, such as thompson seedless), raw","directions":"In a blender, combine evaporated milk, yogurt, juice, blueberries and grapes.
Process on high speed until smooth, pulsing a few times to break up pieces of fruit.
Frozen or bottled grape juice can be substituted for pomegranate juice.
Pomegranate juice is now found in combination with blueberry juice, and other fruits.
Any of these can be used for the juice ingredient.","url":"https://recipe.bluelayer.org/recipe/54568/purple-explosion"},{"id":"54564","title":"Peanut- Carob Isabooscotti","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
carob flour","directions":"Preheat the oven to 400 degrees F.
In a large bowl, combine that flour, baking powder and cinnamon.
Place the peanut butter in a medium bowl and microwave at high power to soften, 5 to 10 seconds.
Whisk in the milk, then stir the mixture into the dry ingredients.
Shape the dough into a long, flattened log and place on a greased baking sheet.
Bake for 20 minutes; remove from the oven and let cool for 10 minutes.
Slice the log crosswise on an angle into 1-inch-thick pieces.
Set the slices on their sides (they should look like biscotti) and bake until crisp, 10 to 12 minutes more.
Transfer to a rack to cool.
Melt the carob in a microwave or on the stovetop over low heat.
Thin the melted carob with 1 tablespoon water, if needed.
Using a spoon, drizzle the melted carob over the biscuits.
Let cool completely.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/54564/peanut-carob-isabooscotti"},{"id":"54552","title":"Irish Apple Pie","ingredients":"potatoes, raw, skin
butter, without salt
spices, cinnamon, ground
spices, ginger, ground
sugars, brown
wheat flour, white, all-purpose, unenriched
apples, raw, with skin
sugars, brown
butter, without salt
sugars, granulated","directions":"Preheat oven to 375 F.
Combine potato, butter, cinnamon, ginger and brown sugar.
Mix well.
Blend in flour.
Reserve 3/4 cup for top of the pie.
On a sheet of waxed paper or better still parchment paper, pat the remaining dough into a circle slightly larger than a 9-inch pie plate.
Place a well-greased pie plate over dough.
Lift and invert the dough into the pan.
Remove waxed paper.
Arrange apple slices of potato mixture.
Sprinkle with 2 Tbsp.
brown sugar.
Pat remaining 3/4 cup of potato mixture onto a 9-inch circle of waxed paper.
Invert over filled pie.
Peel off paper, crimp and seal edges of dough around pie.
Cut a vent in the centre of the pie.
Bake 45 to 50 minutes.
Brush top with 1 tsp.
melted butter and sprinkle with granulated sugar a few minutes before removing from oven.
Serve hot with whipped cream.
Serves 6.
One Potato Two Potato.","url":"https://recipe.bluelayer.org/recipe/54552/irish-apple-pie"},{"id":"54528","title":"Sharon's golden fried TURKEY chops","ingredients":"ground turkey, raw
wheat flour, white, all-purpose, unenriched
spices, onion powder
oil, olive, salad or cooking","directions":"Heat cooking oil in large frying pan on medium heat
Rinse off turkey chops and pat them dry
Combine flour and spices in a large bowl
Coat turkey chops one piece at a time with flour and spice mixture; coat evenly
Add turkey chops to grease a few pieces at a time
Turn turkey chops after 5 mins
Fry turkey chops until golden brown or to your liking!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/54528/sharons-golden-fried-turkey-chops"},{"id":"54521","title":"Rum-Raisin Shortbread","ingredients":"raisins, seeded
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated","directions":"Bring the raisins and rum to a boil in a small saucepan over moderate heat.
Remove from the heat, cover, and let stand for several hours or overnight.
When ready to bake the cookies drain the raisins in a strainer set over a small bowl; use any leftover rum for something else.
Sift together the sifted flour, baking powder and salt.
Set aside.
In the large bowl of an electric mixer cream the butter until it is very soft.
Add the sugar and beat well until completely smooth.
On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until smooth.
Stir in the prepared raisins.
Transfer the dough to a large piece of wax paper or aluminum foil, wrap, flatten slightly, and refrigerate for about 1 1/2 to 2 hours.
Do not freeze the dough or it will become too firm to roll.
When ready to bake the cookies adjust two racks to divide the oven into thirds and preheat to 375 degrees F.
Place the dough on lightly floured pastry cloth and turn it over to flour all sides lightly.
With a floured rolling pin roll the dough gently only until it is 1/2-inch thick, no thinner!
Use a plain round cookie cutter about 2 1/2-inches in diameter.
Dip the cutter in flour before cutting each cookie and cut them as close to each other as possible.
When cutting a cookie press the cutter very firmly into the dough and rotate it slightly in order to cut through the raisins.
Press the scraps together, chill them, and reroll.
Place the cookies 1 to 2 inches apart on unbuttered cookie sheets.
Bake the cookies for 20 minutes, or until cookies are golden brown.
Reverse the sheets top to bottom and front to back to insure even browning.
With a wide metal spatula transfer the cookies to racks to cool.
Since these are fragile the author likes to wrap them individually in clear cellophane.
However you store them-handle with care.","url":"https://recipe.bluelayer.org/recipe/54521/rum-raisin-shortbread"},{"id":"54517","title":"Rye Crust for Savory Pies and Pastry (Adapted from Recipe 243072","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Place flours and salt in food processor work bowl and pulse for 2 seconds to combine.
Add butter.
Pulse 3-4 times, 2-3 seconds each time, or until mixture is crumbly.
Sprinkle in water, a tablespoon at a time, pulsing briefly after each addition, until mixture pulls away from the side of the work bowl and starts to form a ball.
I find that 4 tablespoons water is usually enough, but you can add up to 3 more if your mixture is dry--just don't let it get too wet and sticky.
Remove from bowl and form into two balls.
Flatten each ball slightly.
Wrap in plastic wrap and chill for about 10 minutes.
On a lightly floured surface, roll each ball out into a circle.
Use in any savory recipe that calls for pie crusts.","url":"https://recipe.bluelayer.org/recipe/54517/rye-crust-for-savory-pies-and-pastry-adapted-from-recipe-243072"},{"id":"54512","title":"Healthy Vegan Cocoa Tofu Brownies","ingredients":"tofu, raw, regular, prepared with calcium sulfate
yogurt, greek, plain, nonfat
water, bottled, generic
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
pumpkin, raw","directions":"Puree the tofu, yogurt, water and applesauce until smooth and fluffy.
Transfer to a mixing bowl.
Use a fork to vigorously mix in the sugar and vanilla.
Sift in flours, cocoa powder, baking powder, cinnamon, pumpkin pie spice and salt.
Use a spatula to mix batter until smooth.
Transfer to an 8X8 greased baking pan and smooth out the top.
Bake in the preheated oven at 325F/150C for 25 minutes or until set.
Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/54512/healthy-vegan-cocoa-tofu-brownies"},{"id":"54508","title":"Sesame bagels with rice flour","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
seeds, sesame seeds, whole, dried
sugars, granulated","directions":"Mix flour, rice flour, 10 g brown sugar, dry yeast salt and warm water in a bowl.
Mix until the dough comes together.
Remove the dough from the bowl and put sesame seeds in.
Put the dough back in the bowl and knead with the sesame seeds until all of them are mixed in.
Take dough out of bowl and knead on a floured surface until smooth (5-10 min.)
It will look like this!
Divide dough into 4 equal pieces and roll into balls.
Put in bowl, cover with moist cloth and let rest for 20 minutes.
Roll out each dough ball into a long, flat oval shape.
Fold the oval shape into thirds so it's a rectangle/square shape.
Roll out this into a long rectangle about 15-17 cm (6-7 in).
Roll up the long rectangle lengthwise into a tube shape...
like this!
Shape into a round bagel, overlapping the ends and squeezing together so they hold.
Lay out on a tray on baking paper and cover with a moist cloth.
Put in refrigerator to slowly rise overnight (or about 8 hours).
The next day they'll be a little fatter like this!
Preheat oven to 200C/400F.
Bring plenty of water to a boil and dissolve 2 tablespoons of sugar in the water.
Boil the bagels for 5 minutes (turn half way through)
Arrange boiled bagels on a baking sheet and bake at 200C/400F for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/54508/sesame-bagels-with-rice-flour"},{"id":"54505","title":"Lassi Namkeen","ingredients":"yogurt, greek, plain, nonfat
salt, table
spices, pepper, black
spices, cumin seed
spices, pepper, red or cayenne
water, bottled, generic","directions":"Combine all the ingredients in a blender with 1 cup cold water.
Blend until smooth and serve.
Add about 1/4 cup fresh mint leaves and a small piecemaybe 1/2 inch or so, peeledof fresh ginger.","url":"https://recipe.bluelayer.org/recipe/54505/lassi-namkeen"},{"id":"54499","title":"Plain Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat your oven to 220 C. Have a baking tray handy.
(I used to line it with grease-proof paper then I went through a stage of oiling it lightly.
Now I do neither.)
Measure the flour and sugar into a large bowl, add the butter and toss it in the flour.
Then quickly and gently rub the butter into the flour and sugar.
You dont need to take it to breadcrumb stagea few larger pieces are not a problem.
Add the buttermilk and then using a table fork start to mix it in until you start to bring the mixture together in a ball.
Some days this happens with no trouble at all but other days the mixture seems too dry and its clear it will never come together.
If this is the case add the milk.
Then put one hand in the bowl and start sweeping everything together, catching any loose bits from the bottom of the bowl.
You dont need to kneed you just push it all together.
It should have formed into one clump and the bottom of the bowl should be reasonably clean looking.
Lightly dust your work surface with flour and drop the scone dough on top and pat it down slightly then top with a tiny dusting of flour.
I dont use a rolling pin, I just firmly pat the dough until its about 2cm thick.
Then cut out the scones in your desired shape.
I usually get 4 from the first cutting.
Then I bring the scraps together trying not to knead them and cut out another 2.
Then reshape again and cut out the last one.
Place the cut out scones on the baking tray and bake for 14 minutes.
Makes 7 generous coffee shop sized scones, or 14 small scones or 24 bite sized scones.","url":"https://recipe.bluelayer.org/recipe/54499/plain-buttermilk-scones"},{"id":"54498","title":"Frozen Chicken Breasts in Microwave","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic","directions":"Layer frozen breasts in a round pie or casserole dish.
(Try to fit as many on the bottom as possible.)
Add enough water to cover the top layer at least half way.
Cover with tight fitting lid, or saran wrap.
Microwave on high for 10 minutes.
Let them sit for about 3 minutes, and then check on them (watch out for the steam, I always burn myself.)
Remove the cooked breasts from the bottom to a separate dish, recover the remaining breasts and cook for an additional 3-4 minutes depending on the thickness.
Use in whatever recipe as you desire - the water turns into a decent broth.
Update: I decided to try this with some frozen, skin on and bone in thighs.
It was a terrible mistake - the bones apparently make the cooking time considerably longer (upwards of 45 minutes.)
I would recommend just sticking with boneless skinless :-).","url":"https://recipe.bluelayer.org/recipe/54498/frozen-chicken-breasts-in-microwave"},{"id":"54491","title":"Emergency Chicken","ingredients":"butter, without salt
sauce, barbecue
sauce, worcestershire
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Melt butter in a saucepan over medium heat.
Stir barbeque sauce, Worcestershire sauce, and garlic powder together with the melted butter.
Stir chicken into the sauce mixture to coat.
Place cover on saucepan and simmer until the chicken pieces are cooked through and no longer pink in the middle, 3 to 5 minutes.
Remove cover and spoon sauce over chicken pieces; continue cooking until sauce thickens, about 4 minutes more.","url":"https://recipe.bluelayer.org/recipe/54491/emergency-chicken"},{"id":"54489","title":"Fresh Strawberry Butter","ingredients":"strawberries, raw
butter, without salt
sugars, powdered","directions":"In a food processor fitted with plastic blade, or in a medium-size bowl with electric mixer, beat strawberry puree into butter until fairly smooth (mixture should have a few little pieces of fruit).
Beat in sugar; pack strawberry butter into serving bowl or mold.
Refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/54489/fresh-strawberry-butter"},{"id":"54481","title":"Mantou (Chinese Steamed Buns)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl, whisk together flour, sugar and yeast.
Then mix in the vegetable oil.
Make a well in the middle of the mixture and slowly pour in the warm water or milk and mix until dough forms into a ball.
If using a stand mixer, use the dough hook attachment to do all these steps (you wont have to make a welljust pour everything in).
Once the dough forms into a ball, begin kneading the dough for 15-20 minutes.
If you have some anger you need to let out, this is the perfect thing to make.
You can punch the dough and throw it around!
After youre done kneading the dough, put it in a clean large bowl and cover it with a cloth towel.
Set in a warm place to rise.
This will take about 3 hours.
After the dough has risen, form it into medium sized balls and set each ball on a square of baking paper (each ball should have its own square of paper).
If you have the time, let the balls sit for 40 minutes to rise some more.
If you dont have time then 20 minutes is good enough.
Put the buns in a steamer on top of the pieces of baking paper.
Steam for about 20 minutes until theyre puffy and cooked.
To reheat them, you can steam them for 2-3 minutes in a steamer.","url":"https://recipe.bluelayer.org/recipe/54481/mantou-chinese-steamed-buns"},{"id":"54463","title":"John's Delicious Pumpkin Pudding","ingredients":"pumpkin, raw
nuts, walnuts, english
sugars, granulated
spices, cinnamon, ground
spices, cinnamon, ground","directions":"Chop the walnut pieces.
slowly toast them in a frying pan with a little bit.
of sugar, just until fragrant.
(don't burn them.
).
Mix in a mixing bowl, the pumpkin and the sugar.
Stir in the cinnamon.
Place mixture into a medium sauce pan, and slowly cook it on medium hight, constantly stirring, until warm.
Serve warm or cold in small pudding bowls.
Option: Add whipped cream if you want, but it's fine with out it!","url":"https://recipe.bluelayer.org/recipe/54463/johns-delicious-pumpkin-pudding"},{"id":"54462","title":"Grape Jelly","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
pectin, unsweetened, dry mix
butter, without salt
sugars, granulated","directions":"Measure exactly 5 cups prepared juice into 6- or 8-qt.
sauce pot.
STIR pectin into juice in sauce pot.
Add butter to reduce foaming.
Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar.
Return to full rolling boil and boil exactly 1 min., stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Let the jelly sit on the counter overnight and then freeze.","url":"https://recipe.bluelayer.org/recipe/54462/grape-jelly"},{"id":"54446","title":"Date Bar Cookies","ingredients":"dates, deglet noor
sugars, granulated
water, bottled, generic
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
butter, without salt","directions":"Preheat oven to 400 degrees F.
In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water.
Cook, stirring constantly, until thickened, about 15 minutes.
Cool completely.
In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats.
Mix on low speed until combined.
While mixer is running, add butter, 1 piece or 2 at a time.
Mix until crumb like, with some lumps of butter no larger than pea size.
Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan.
Spread cooled filling over crust.
Cover with remaining crumb mixture, patting lightly.
Bake until lightly browned, 25 to 35 minutes.
Cool slightly and cut into bars while still in the pan.
Gently remove cut bars from pan.
Serve warm or at room temperature.
Date bars, stored in an airtight container, refrigerate and freeze well.","url":"https://recipe.bluelayer.org/recipe/54446/date-bar-cookies"},{"id":"54430","title":"Pork Tenderloin with Lemon Mustard Sauce - WW 5 Points","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, pepper, black
butter, without salt
lemon juice, raw
sauce, worcestershire
mustard, prepared, yellow
chives, raw","directions":"Place pork pieces between two sheets of wax paper and flatten with a meat mallet.
Sprinkle each piece with lemon pepper.
Heat butter in a skillet and cook pork for 3 to 4 minutes on each side.
Place pork on heated platter and cover with alumunium foil; set aside.
Add lemon juice, Worcestershire sauce and mustard in skillet.
Cook until sauce is heated and pour over pork.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/54430/pork-tenderloin-with-lemon-mustard-sauce-ww-5-points"},{"id":"54419","title":"Flatbread: Roti","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Sift flour, baking powder, and salt in a large bowl.
Add oil and enough water until a dough forms, not too dry.
Allow the dough to rest for 30 minutes, cut dough into 8 equal pieces, and form balls.
Allow dough to rest for 2 minutes.
Roll dough out on floured board until it measures 6 to 8-inch disks.
Heat a griddle over medium heat, when hot brush the griddle with oil.
Brush the roti disks with oil on both sides, place on cast-iron hot griddle, and cook until top starts to blister.
Flip roti and cook for 1 minute more.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/54419/flatbread-roti"},{"id":"54405","title":"Fresh Lime Sherbet","ingredients":"lime juice, raw
sugars, granulated
salt, table
lime juice, raw
water, bottled, generic
alcoholic beverage, distilled, vodka, 80 proof
cream, fluid, heavy whipping","directions":"The night before, place ice cream maker bowl in the freezer.
In the bowl of your food processor, combine lime zest, sugar and salt.
Pulse 10-15 times, or until sugar is damp and fragrant.
Combine lime juice and water in a large measuring cup, and with the food processor running, slowly add the juice/water mixture in a steady stream.
Process for about 1 minute, or until the sugar has dissolved completely.
Pour mixture through a fine-mesh strainer into a freezer-safe bowl to strain out the lime zest.
Mix in vodka and cover the bowl with plastic wrap.
Place bowl in your freezer for 40 minutes, or until mixture is very cold (about 40 degrees F on an instant read thermometer).
Dont let the mixture freeze in there!
Add heavy cream to a medium bowl and (by hand) whisk until soft peaks form, about 4 minutes.
Remove juice mixture from the freezer and, whisking constantly, slowly pour juice mixture (down the edge of the bowl rather than in the center) into the cream in a steady stream.
Immediately add mixture to ice cream maker and freeze according to the manufacturers instructions.
(Mine took about 1520 minutes to reach soft-serve consistency.)
Transfer the sherbet to an airtight container and press a piece of plastic wrap directly against the surface.
Freeze for at least 3 hours (or until firm) before serving.
Makes about 1 quart.
Recipe adapted from Traceys Culinary Adventures.","url":"https://recipe.bluelayer.org/recipe/54405/fresh-lime-sherbet"},{"id":"54403","title":"Beef Pot Pie With Biscuit Topping Recipe","ingredients":"water, bottled, generic
water, bottled, generic
beef, grass-fed, ground, raw
carrots, raw
tomatoes, red, ripe, raw, year round average
potatoes, raw, skin
onions, raw
martha white foods, martha white's buttermilk biscuit mix, dry
wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table","directions":"PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN
DREDGE BEEF IN Mix OF FLOUR, SALT AND PEPPER SHAKE OFF EXCESS.
BROWN BEEF AND ONIONS IN Warm SHORTING Or possibly SALAD OIL.
Add in TOMATO JUICE AND WATER TO MEAT.
COVER; SIMMER 1 HOUR 15 Min.
Add in CARROTS; COVER; SIMMER 10 Min.
Add in POTATOES, COVER; SIMMER 20 Min Or possibly Till VEGETABLE ARE TENDER.
COMBINE FLOUR AND WATER, Add in TO MEAT AND VEGETABLE Mix WHILE STIRRING SIMMER 5 Min Or possibly Till THICKENED, STIRRING CONSTANTLY.
PLACE ABOUT 15 LB 7 Ounce (7 1/4 Quart) Mix IN EACH PAN.
KEEP Warm.
PREPARE 1/2 RECIPE FOR BAKING Pwdr BISCUITS (RECIPE NO.
D00101)
PLACE 25 BISCUITS ON TOP; BAKE 15 Min Or possibly Till BISCUITS ARE LIGHTLY BROWNED.
NOTE: 1.
IN STEP 1, 30 LB BEEF, POT ROAST, DICED IN 1 TO 1 1/2-INCH Pcs MAY BE USED.
TRIM TO REMOVE EXCESS FAT AND GRISTLE.
NOTE: 2.
IN STEP 1, 6 Ounce (2 C.) DEHYDRATED ONIONS MAY BE USED.
SEE
NOTE: 3.
IN STEP 1, 3 LB 5 Ounce DRY ONIONS A.P.
WILL YIELD 3 LB FINELY CHOPPE ONIONS.
NOTE: 4.
IN STEP 2, 1 1/2-36 Ounce CN CANNED TOMATO JUICE CONCENTRATE AND 4 1/ Quart WATER MAY BE USED.
SEE RECIPE CARD A01300.
NOTE: 5.
IN STEP 3, 7 LB 5 Ounce FRESH CARROTS A.P.
WILL YIELD 6 LB CARROT RINGS.
NOTE: 6.
IN STEP 4, 11 LBS FRESH WHITE POTATOES A.P.
WILL YIELD 9 LB POTATOES.
NOTE: 7.
IN STEP 7, 1/2 RECIPE BAKING Pwdr BISCUITS (RECIPE NO.
D-1) MAY BE USED.
NOTE: 8.
IN STEP 7, MEAT Mix MUST BE AT LEAST 180F.
Or possibly BOTTOM OF BISCUITS WILL BE UNDER BAKED.
NOTE: 9.
IN STEP 8, IF CONVECTION OVEN IS USED, BAKE AT 400F.
10-15 Min Or possibly Till LIGHTLY BROWNED ON LOW FAN, OPEN VENT.
NOTE:
OTHER SIZES & TYPES OF PANS MAY BE USED.
SEE RECIPE NO.
SERVING SIZE: 1 C. (8 1","url":"https://recipe.bluelayer.org/recipe/54403/beef-pot-pie-with-biscuit-topping-recipe"},{"id":"54402","title":"Toffee I","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"In 2-quart heavy saucepan melt butter.
Remove from heat and add sugar.
Stir well until blended.
Return to low heat, stir rapidly until reaching a rolling boil.
Add water and corn syrup, mix well.
Stir and cook over low heat to soft crack stage (290 degrees F).
Remove from heat, add 3/4 cup nuts all at once.
Mix well, then pour into lightly buttered 13x9x2 inch pan.
Quickly spread with spatula (careful that it doesn't melt!).
Let cool on own for 7-10 minutes.
Sprinkle chocolate chips and spread evenly when they begin to melt.
Finally top with 1/4 cup nuts (or enough to lightly cover by sprinkling).
Let cool overnight.
Use butter knife to get out by cracking into pieces (about the size of peanut brittle).
Crack the rest by hand.","url":"https://recipe.bluelayer.org/recipe/54402/toffee-i"},{"id":"54400","title":"Garlic Cheese Rolls","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
spices, garlic powder
cheese, parmesan, hard","directions":"Put first 7 ingredients in bread pan and set for dough cycle.
When done, put dough on floured surface
Separate dough into about 20 balls.
Prepare about 2 pie pans (or any baking pan) by greasing with Pam or butter.
Place in pans, rolls can touch a little bit.
Mix last butter and garlic and brush or pour over rolls.
Sprinkle with Cheese.
If machine did not rise the dough, then cover the rolls up and let rise for 45m
Bake at 375 for 10-15 mins or until golden.
Cut them apart and Enjoy!","url":"https://recipe.bluelayer.org/recipe/54400/garlic-cheese-rolls"},{"id":"54396","title":"Captain Crunch Puppy Chow","ingredients":"peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"Carefully combine first four ingredients in large bowl or roaster pan.
Place white chocolate (cut into chunks) in microwaveable dish.
Cook on high for 1 minute, stir, then again for 1 minute.
Continue this until all the chocolate is melted.
Pour over mixture and gently stir.
Spread out on waxed paper.
After it cools and hardens, break into pieces and store in covered, sealed containers.
Preparation time includes microwaving time.","url":"https://recipe.bluelayer.org/recipe/54396/captain-crunch-puppy-chow"},{"id":"54382","title":"Pine Nut Brittle (Crocanti)","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
syrups, corn, light
salt, table
nuts, pine nuts, dried","directions":"Line a large baking pan or a cookie sheet with parchment, foil, or a silicone mat.
Lightly grease the parchment if using.
Set aside.
In a heavy medium saucepan over medium-high heat, combine together the sugar, water, butter, corn syrup, and salt.
Cook, stirring, until the butter melts and the sugar dissolves, then raise the heat to high and boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the mixture turns deep golden brown in color and registers 350F on a candy thermometer.
Remove from the heat and stir in the pine nuts with a wooden spoon.
Make sure the caramel coats all the nuts.
Turn the mixture out onto the prepared sheet pan and, using a buttered heat-resistant spatula, spread it so the nuts are in a single layer.
Let the brittle cool completely before breaking it into pieces.
Keep in an airtight container in a cool, dry area for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/54382/pine-nut-brittle-crocanti"},{"id":"54375","title":"Apple Pie Oatmeal","ingredients":"water, bottled, generic
oats
salt, table
sugars, brown
apples, raw, with skin
apples, raw, with skin","directions":"Stovetop Directions: Bring water to a boil in a small saucepan.
Stir in oats and salt.
Cook, stirring occasionally, over medium heat 5 minutes.
Microwave Directions: Combine water, oats, and salt in a microwave-safe bowl.
Cover tightly with heavy-duty plastic wrap; fold back a small edge to allow steam to escape.
Microwave on HIGH 2 1/2 to 3 minutes; stir well.
Top oatmeal with SPLENDA Brown Sugar Blend, chopped apple and spice.
Note: Serving Size: 1 recipe.
For a creamier oatmeal, substitute skim milk for water; proceed as directed.","url":"https://recipe.bluelayer.org/recipe/54375/apple-pie-oatmeal"},{"id":"54353","title":"Incredible Watermelon Pie","ingredients":"wheat flour, white, all-purpose, unenriched
watermelon, raw
honey
sugars, granulated
salt, table
spices, cinnamon, ground
seeds, sesame seeds, whole, dried","directions":"Place the flour in a dry skillet over medium heat.
Cook for a few minutes, stirring occasionally, until golden.
Set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the watermelon, flour, honey, sugar, salt and cinnamon.
Grease a 9 or 10 inch pie plate, and sprinkle half of the sesame seeds over the bottom.
Pour the watermelon filling over the seeds, the filling should be about 1 inch thick.
Sprinkle the remaining sesame seeds over the top.
Bake for 40 to 50 minutes in the preheated oven, or until a knife inserted near the center comes out clean.
Allow to cool completely before slicing.
Refrigerate leftovers.","url":"https://recipe.bluelayer.org/recipe/54353/incredible-watermelon-pie"},{"id":"54339","title":"Kale Chips","ingredients":"kale, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 110C.
Cover a baking sheet with baking paper.
Place all ingredients in a large ziplock bag.
Shake until each piece of kale is coated with the oil and salt.
Place the kale pieces on the baking sheet.
Bake 10 minutes, turn the pieces, bake 10 more minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/54339/kale-chips"},{"id":"54335","title":"Extremely Flaky Sour Cream Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
cream, sour, cultured","directions":"To make the pastry In an electric mixer: Sift the flour, baking soda, and salt into a large bowl.
Add the butter pieces and mix them with an electric mixer on low speed until the largest of the butter pieces are the size of small lima beans, about 1 minute.
The butter pieces will be different sizes and there will still be some loose flour.
Add the sour cream and continue mixing until large clumps of smooth dough that pull away from the sides of the bowl form, about 30 seconds.
Stop the mixer and scrape the beaters clean, if needed.
To make the pastry by hand: Sift the flour, baking soda, and salt into a large bowl.
Use a pastry blender, your fingertips, or 2 dinner knives to combine the flour mixture and the butter until lima bean-size pieces form.
Add the sour cream and stir with a large spoon for about 2 minutes until clumps of smooth dough form.
Form the dough into a smooth ball, flatten it into a 6-inch disk, wrap it in plastic wrap, and refrigerate for 30 to 60 minutes.
You will see small pieces of butter in the dough.
This is good and contributes to the flaky texture.
The dough is now ready to roll and use in the recipes.","url":"https://recipe.bluelayer.org/recipe/54335/extremely-flaky-sour-cream-crust"},{"id":"54327","title":"Pistachio-Strawberry Ice Cream Cake Recipe","ingredients":"butter, without salt
cookies, vanilla wafers, lower fat
ice creams, strawberry
ice creams, vanilla
ice creams, vanilla","directions":"Coat a 9-by-5-inch loaf pan with butter and line it with plastic wrap, overlapping pieces as needed to completely cover the bottom and sides and leaving at least a 2-inch overhang.
Mix the melted butter with the ground cookies until the cookies are thoroughly moistened, then press the mixture evenly into the bottom of the loaf pan.
Let set up at least 5 minutes before proceeding.
Evenly spread the strawberry ice cream on top of the ground cookies and put the loaf pan in the freezer until the ice cream is firm, at least 2 hours.
Evenly spread the vanilla ice cream on top of the strawberry ice cream and return the pan to the freezer until the ice cream is firm, at least 2 hours.
Top with the pistachio ice cream and cover with the plastic-wrap overhang.
Put the pan back in the freezer until the ice cream is firm, at least 4 hours.
To serve, unwrap the ice cream cake and pull it out of the loaf pan.
Remove the plastic wrap and, using a knife dipped in hot water and wiped dry, slice into 1-inch slabs.","url":"https://recipe.bluelayer.org/recipe/54327/pistachio-strawberry-ice-cream-cake-recipe"},{"id":"54321","title":"Winter Spiced Pecans","ingredients":"nuts, pecans
sugars, granulated
sugars, granulated
apples, raw, with skin
salt, table
vanilla extract
alcoholic beverage, distilled, rum, 80 proof
butter, without salt","directions":"Spread pecans in a single layer on a microwave-safe dish; microwave, uncovered, on HIGH 6-8 minutes until fragrant and lightly toasted, stopping once halfway through to stir.
Using oven mitts, remove from microwave.
While the nuts are toasting, mix 1 tablespoon sugar, apple pie spice, and salt together.
When the nuts are finished toasting, combine the vanilla, rum extract, 1 teaspoon sugar, and butter in a small saucepan; heat over medium heat, whisking constantly until butter melts.
Add the toasted nuts to the glaze; stir.
Cook until the pecans are shiny and coated with most of the glaze, about 1 minute.
Transfer nuts to the bowl with the spice mixture; toss to coat.
Let nuts cool on waxed paper or parchment paper for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/54321/winter-spiced-pecans"},{"id":"54320","title":"Lacy Nut Cookies","ingredients":"butter, without salt
sugars, powdered
syrups, corn, light
wheat flours, bread, unenriched
nuts, almonds","directions":"In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners sugar on medium speed until fluffy.
With the mixer running, add the corn syrup.
Reduce speed to low; add bread flour, and mix to combine.
Add the nuts, and mix to combine.
Place a 12 by 16-inch piece of parchment on a clean work surface.
Spoon the dough across the middle of the parchment.
Fold parchment over dough, and using a ruler, press dough into a neat log, and roll until even.
Chill log in refrigerator for at least 30 minutes.
Preheat oven to 350F.
Line two baking sheets with parchment.
Remove the parchment from the log, and slice log into 1/4-inch-thick rounds.
Place rounds on baking sheets, spacing 3 1/2 inches apart.
Bake until golden brown and lacy, 15 to 20 minutes, rotating halfway through.
Transfer cookies to a wire rack to cool.
Repeat with remaining dough.
Cookies can be stored in an airtight container at room temperature up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/54320/lacy-nut-cookies"},{"id":"54315","title":"Christmas Crunch Bars","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Put 1 cup of Rice Krispies (red and green) in a bowl and set aside.
In a small bowl add 1 cup of chocolate chips and microwave until melted.
Combine Rice Krispies with melted chocolate.
Shape as you wish.
Put in freezer until hardened.
When ready take out and enjoy!","url":"https://recipe.bluelayer.org/recipe/54315/christmas-crunch-bars"},{"id":"54314","title":"Crispy Baked Chicken Pieces","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bread crumbs, dry, grated, plain
spices, garlic powder
spices, onion powder
spices, paprika
spices, chili powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 475F.
In a bowl combine milk, butter, 1 teaspoons garlic salt, 1 teaspoons chili powder and 1 teaspoons onion powder and whisk together.
Cut up chicken breast into bit sized pieces and place in milk mixture.
In a plastic bag combine the rest of the dry ingredients.
Add chicken pieces to bag and shake.
Make sure chicken is well coated.
Spray a baking sheet liberally with non-stick spray and spread your chicken out on it.
Bake for approximately 10 minutes and turn the pieces.
Continue to bake until chicken is cooked thoroughly.
Add to whatever it is you made.","url":"https://recipe.bluelayer.org/recipe/54314/crispy-baked-chicken-pieces"},{"id":"54310","title":"Strawberry Shortcake With Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
strawberries, raw
sugars, granulated
sugars, granulated
raspberries, raw
cream, whipped, cream topping, pressurized
vanilla extract","directions":"Preheat the oven to 375F.
Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
Gradually add the buttermilk, tossing with a fork until large moist clumps form.
Gather the dought into a ball.
Divide it into 4 pieces.
Shape each piece into a 3-inch round.
Transfer the rounds to a baking sheet, spacing them evenly.
Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale.
Transfer the biscuits to a rack and cool until they are lukewarm.
(The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl.
Toss to coat.
Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form.
(The whipped cream can be made 6 hours ahead; cover separately and chill).
Assemble: Cut the buttermilk biscuits in half.
Place each biscuit bottom in a shallow bowl.
Top each generously with strawberries and whipped cream.
Cover the fruit and cream with the biscuit tops.
Dust the biscuits with powdered sugar and serve.","url":"https://recipe.bluelayer.org/recipe/54310/strawberry-shortcake-with-buttermilk-biscuits"},{"id":"54286","title":"White Chocolate Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, white chocolate
candies, white chocolate
spartan, real semi-sweet chocolate baking chips,","directions":"Line a 9x13\" baking pan with aluminum foil.
Break up the white chocolate into small pieces and melt in either a double boiler set over simmering water, or in the microwave according to the package directions.
Do not let the chocolate burn!
Remove from heat and stir in the 1/3 cup of crushed candy canes.
Immediately pour this mixture into the prepared pan and spread spoon with a rubber spatula, leaving a 1/2\" border around the edge of the pan.
Don't worry if it doesn't look perfectly shaped, but try to get it as evenly flattened as possible.
Melt semisweet chocolate pieces.
Drizzle the melted semisweet chocolate all over the surface of the white chocolate.
Sprinkle with the remaining 2 tablespoons of crushed candy canes.
Set in the fridge until it firms up- this only takes a short time (about 15 minutes or so).
Cut or break the bark into serving pieces.
Jagged edges are ok.
These will look nice wrapped in plastic tin and tied with pink& white curling ribbon to give as holiday treats.","url":"https://recipe.bluelayer.org/recipe/54286/white-chocolate-peppermint-bark"},{"id":"54285","title":"Blackberry Pie","ingredients":"goji berries, dried
sugars, granulated
cornstarch
lemon juice, raw
butter, without salt","directions":"Preheat oven to 400.
Toss berries, sugar, cornstarch, and lemon juice.
Let stand, mixing and coarsely mashing occasionally, 20 minutes.
Spoon berries into pie crust.
Dot with butter.
Bake until bubbly, 45 minutes to 1 hour.
Cool before serving.","url":"https://recipe.bluelayer.org/recipe/54285/blackberry-pie"},{"id":"54278","title":"Strawberry Cordial","ingredients":"strawberries, raw
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof","directions":"Clean berries without washing; set aside in tall half-gallon jar.
Mix sugar with 1 cup water and stir over low heat until sugar dissolves.
Increase heat; bring mixture to boil and set aside to cool.
Mix cooled syrup with vodka and pour over strawberries.
Cover tightly and store in a cool, dark place for 1 week.
Pass liqueur through a fine mesh strainer (eat berries :-)).
Strain again through coffee filter into a bottle.
Note: The reason for the double-straining is to eliminate the tiny strawberry seeds that inevitably fall off the fruit into the liqueur.
The fruit can be cut into smaller pieces if very large, or left whole.","url":"https://recipe.bluelayer.org/recipe/54278/strawberry-cordial"},{"id":"54276","title":"Almond and Cashew Butter Chocolate Fudge","ingredients":"nuts, almonds
butter, without salt
syrup, maple, canadian
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
spices, cinnamon, ground
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Mix everything except garnishes in a bowl.
Line an 8x8-inch pan with parchment paper and allow the paper to hang over two ends of the pan.
Spread the batter into the pan to make a 1/2 inch thick layer.
Smooth the top then gently press on the garnishes (if you just sprinkle the garnishes on top, they wont stay on).
Freeze for at least 2 hours.
Remove the fudge from the pan using the paper handles and cut into approximately 1-1/2 inch square pieces.
Store in the fridge.","url":"https://recipe.bluelayer.org/recipe/54276/almond-and-cashew-butter-chocolate-fudge"},{"id":"54268","title":"Corn and Potato Chowder","ingredients":"bacon, meatless
onions, raw
potatoes, raw, skin
water, bottled, generic
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Cut bacon into small pieces.
Combine bacon and onion in 3-quart casserole.
Cook, covered on full power 10-13 minutes, or until bacon is thoroughly cooked and onion is tender.
Stir halfway through cooking time.
Drain.
Add potatoes and water.
Cook, covered, on full power 15-17 minutes, or until potatoes are tender.
Stir twice during cooking time.
Add remaining ingredients.
Heat, covered, on full power 5-8 minutes, or until heated through.
Do not boil.
Stir halfway through heating time.","url":"https://recipe.bluelayer.org/recipe/54268/corn-and-potato-chowder"},{"id":"54267","title":"Cheese Coins for Your Pot of Gold","ingredients":"cheese, cheddar
butter, without salt
salt, table
sauce, ready-to-serve, pepper, tabasco
wheat flour, white, all-purpose, unenriched","directions":"In your food processor, process cheese until it looks like small crumbles.
Add butter in pieces along with salt and tobasco.
Process until smooth.
Scrape down sides of bowl.
Add flour and process until it is mixed in.
Pulse a few times to form the dough into a ball.
Wrap dough in plastic wrap and chill until firm, about 1 hour.
Divide dough in two and roll each half into logs about 1 1/2 inch in diameter.
Its about the same size as a spice jar.
Wrap log in plastic and chill 1-2 hours.
Preheat oven to 400 degrees F. Lightly grease baking sheets.
Cut logs into 1/8 slices and place slices on baking sheets.
Bake until lightly colored, about 10 minutes, being careful not to brown them.
Cool on wire rack.
Coins can be frozen in containers then later re-heated in a 300 degree F oven for 5-6 minutes.","url":"https://recipe.bluelayer.org/recipe/54267/cheese-coins-for-your-pot-of-gold"},{"id":"54265","title":"Salt Alternative: World Favorite","ingredients":"spices, onion powder
spices, garlic powder
spices, paprika
mustard, prepared, yellow
spices, thyme, dried
spices, pepper, black
celery, raw","directions":"Mix all ingredients together.
Pour into an empty salt shaker.
Add a couple pieces of uncooked rice to prevent clumping.
Use instead of salt on your food.","url":"https://recipe.bluelayer.org/recipe/54265/salt-alternative-world-favorite"},{"id":"54253","title":"Pizza Hamburger Pie","ingredients":"beef, grass-fed, ground, raw
salt, table
spices, pepper, black
tomatoes, red, ripe, raw, year round average
cheese, cheddar
parsley, fresh
spices, basil, dried
onions, raw
spices, oregano, dried","directions":"Mix ground beef with salt and pepper; pat mixture out in a 9 inch pie pan.
Spread tomatoes over hamburger and sprinkle with remaining ingredients.
Bake in 375 degree oven for 15 to 20 minutes or until ground beef is no longer pink.
Cut in wedges to serve.
Note: you can get very creative with this recipe and add other \"pizza\" toppings such as green peppers, mushrooms, etc.
Have fun with it!","url":"https://recipe.bluelayer.org/recipe/54253/pizza-hamburger-pie"},{"id":"54247","title":"Flaky Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix.
Cut butter into 1-tablespoon pieces and add to dry ingredients.
Toss once or twice to coat pieces of butter.
Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.
Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together.
Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible.
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork -- the dough should begin holding together.
If the mixture still appears dry and crumbly, add the remaining water, a tablespoon at a time, until the dough holds together easily.
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade.
Pulse 3 times at 1-second intervals to mix.
Cut butter into 1-tablespoon pieces and add to work bowl.
Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible -- about 15 pulses in all.
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together.
If the mixture still appears dry and crumbly, add the remaining water, a tablespoon at a time, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into a disk.
Wrap and refrigerate the dough until firm, or until you are ready to use it, at least 1 hour, or up to several days","url":"https://recipe.bluelayer.org/recipe/54247/flaky-pie-dough"},{"id":"54232","title":"Easy Homemade Garlic Croutons","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
spices, garlic powder","directions":"Preheat the oven or toaster oven (much easier) to 350 degrees F.
Spread bread cubes out in one even layer on a baking pan or sheet or dish or whatever.
Drizzle with extra virgin olive oil.
Lightly sprinkle with salt and garlic powder.
Remember, the bread is already a little salty, so dont overdo it.
Toss, then spread in an even layer again, and put it in the oven.
Watch it closelyI recommend checking and tossing every 4 minutes.
You want the pieces to bake until light brown and crunchy.
The total time depends on how fresh or stale your bread was.
It should be about 10-15 minutes.
Click on the related blog post link to see suggestions for other crouton flavors!","url":"https://recipe.bluelayer.org/recipe/54232/easy-homemade-garlic-croutons"},{"id":"54226","title":"Raspberry Lemon Breakfast Jar","ingredients":"oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
seeds, chia seeds, dried
vanilla extract
sweetener, herbal extract powder from stevia leaf
yogurt, greek, plain, nonfat
spices, pumpkin pie spice
raspberries, raw","directions":"The night before making, prepare the oatmeal.
In a small container, add oatmeal, milk, Greek yogurt, chia seeds, vanilla extract and stevia.
Mix well, cover and refrigerate for at least 8 hours or longer.
The next day, in a jar or bowl, create the layers.
Add 1/4 cup Greek yogurt, then 2 tablespoons lemon pie filling, and top with a 1/4 cup raspberries.
Add the oatmeal.
Top oatmeal with remaining yogurt, 1 tablespoon of lemon pie filling and remaining raspberries.
Keep refrigerated until ready to eat!
Or take it on the go!","url":"https://recipe.bluelayer.org/recipe/54226/raspberry-lemon-breakfast-jar"},{"id":"54220","title":"Baked Squash With Rosemary And Honey Recipe","ingredients":"squash, winter, butternut, raw
butter, without salt
honey
spices, rosemary, dried","directions":"Preheat oven to 375 F.
Place squash pcs cut side down in a greased baking pan.
Bake 35 min till softened.
Turn squash over.
Combine butter, honey and rosemary and spread a spoonful of the mix over each squash piece.
Bake for 20 min longer, till bubbly and tender.
Shepherd writes: \"Rosemary, honey and butter make the squash both sweet and savory, a delicious flavor combination.\"","url":"https://recipe.bluelayer.org/recipe/54220/baked-squash-with-rosemary-and-honey-recipe"},{"id":"54214","title":"Ken Hom's chilli pork spare ribs recipe","ingredients":"soup, chicken broth or bouillon, dry
beans, snap, green, raw
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
soy sauce made from soy (tamari)
spices, garlic powder
onions, raw
beans, snap, green, raw
sauce, hoisin, ready-to-serve
corn, sweet, white, raw
oil, olive, salad or cooking
pork, fresh, loin, country-style ribs, separable lean only, raw
onions, raw","directions":"Heat the oil in a deep-fat fryer or a large wok, and deep-fry the spareribs until they are brown and crisp.
Do this in several batches, draining each cooked batch well on kitchen paper.
Combine all the braising sauce ingredients in a large pan and bring to the boil.
Add the deep-fried spareribs and simmer them, covered, for about 1 hour, or until they are tender.
Drain off the sauce and remove any remaining fat.
The sauce can now be frozen and re-used next time you want to make this dish.
The dish can be prepared up to this point the day before.
Preheat the oven to 180C/350F/gas mark 4.
Put the spareribs on a rack in a roasting tin and bake them in the over for 15-20 minutes, until they are nice and brown.
Baste them from time to time with the braising sauce, if you like.
You can also cook the spareribs under a grill or on a barbecue, until they are brown.
Using a cleaver or a sharp, heavy knife, chop the spareribs into pieces 6cm (2 1/2 in) long.
Turn them on to a warm serving platter, garnish with spring onions and serve at once.","url":"https://recipe.bluelayer.org/recipe/54214/ken-homs-chilli-pork-spare-ribs-recipe"},{"id":"54204","title":"Ruth's Homemade Vanilla Extract","ingredients":"beans, snap, green, raw
alcoholic beverage, distilled, vodka, 80 proof","directions":"In Ruth's own words:.
I use 50 grams of vanilla beans to 1 liter of vodka (45% alc/vol) to make mine.
Check the percentage of alc/vol printed on the bottle; there are many different strengths offered.
(By law, commercially sold pure vanilla extract must contain a minimum of 35% alcohol by volume).
Cut the vanilla beans into small pieces and drop into a bottle of vodka (pour a little vodka out first, as the vanilla beans will cause some displacement).
That's it!
Now you just have to wait for it to steep.
I'll tell you why I cut up the beans, rather than leaving them whole.
The power of the infusion comes from keeping the essential matter (in this case vanilla, which provides the 'essence') submerged in the liquid (in this case, vodka).
Vanilla beans are long and thin, and will stand up vertically in the bottle.
If you are making a small amount (less than a full bottle) the vodka level may not cover all the beans.
Even when using a full bottle of vodka, little by little this will be poured off as you use the extract, meaning the upper part of the (uncut) beans will quickly become exposed to the air.
The longer the beans steep totally submerged the stronger the flavor of the extract.
That is why I wrote that I pour off only a small amount at a time (enough to fill a 100 ml bottle- less than 4 ounces) and keep this on my spice shelf for regular use.
The remainder I leave in the vodka bottle to further infuse with flavor.
By cutting up the vanilla beans, the pieces will sink to the bottom of the bottle so even as I pour off the extract and the vodka level drops, the remainder continues to infuse as all of the vanilla bean pieces are submerged, and the extract continues to develop flavor.
Aside from this, cutting open the seed pods gives greater access (maximum contact) to the flavor cells.
Remember, you will need to filter the extract if the pods were cut--the seeds are very tiny (like ground poppy) so I recommend straining through something very fine, like coffee filter paper.
Okay, so now it has to steep for a couple of months.
It will get darker and darker over time; strain before using.
I strain and transfer a small amount into a small bottle for everyday use (allowing the original batch in the vodka bottle to further intensify in flavor).
Here's the fun part: the same vanilla beans may be reused to make more essence!
When the liter is all used up, I refill the vodka 50% of the original (using 500 cc or 1/2 liter of vodka) for the second infusion.
When that is used up I may go for a 3rd infusion, using 50% of the previous (this time 250 cc or 1/4 liter of vodka)-- as long as the color comes through the flavor will too.
You really cannot imagine how much flavor these beans contain!
I remember when I first read about doing a 2nd or 3rd infusion (using the same beans) I was skeptical, thinking that this was stretching things too far-- but when I tried it, I found that it really works!
As long as you see the color come through, the flavor will also be there.
As I explained, I cut the vodka in half for each successive infusion, compensating for depleted flavor by raising the concentration factor.
I have been making all my own vanilla extract for years using this method with excellent results.
Commercial vanilla extract is made from the lowest quality vanilla beans: rejects and broken pieces that cannot be sold in open market.
When making the extract yourself, however, you have control over the quality of the vanilla beans used.","url":"https://recipe.bluelayer.org/recipe/54204/ruths-homemade-vanilla-extract"},{"id":"54197","title":"Potatoes Anna","ingredients":"butter, without salt
potatoes, raw, skin
salt, table
spices, pepper, black","directions":"Preheat oven to 425F Using 3 tablespoons of the butter, grease a heavy 8-inch skillet.
Select a well-seasoned cast-iron skillet or one that has a heat-resistant handle.
If the handle is not heat-resistant, cover with aluminum foil.
Using a floating-blade vegetable peeler, peel potatoes.
With a large French chef's knife or a mandolin, cut potatoes crosswise into thin slices.
You should have about 5 cups slices potatoes.
Put potatoes into a large bowl and toss gently with salt and pepper.
Arrange one-third of the potato slices in a circular fashion around bottom and up the side of the skillet.
Select slices that are uniform in size and shape.
Dot with about 1/3 of the remaining butter and repeat layering two more times.
Place skillet over a medium-high heat and cook 4 minutes to brown the bottom of the potatoes.
Remove from heat and cover potatoes with non-stick aluminum foil.
Place a 9-inch Pyrex baking dish or pie plate on top of foil and press down firmly to pack potatoes together.
Place skillet and baking dish on rack in center of oven.
You may want to place a sheet of aluminum foil on rack under skillet to catch any drippings that may run over.
Bake 30 minutes.
Remove Pyrex baking dish and foil and bake 5 minutes longer.
Remove skillet from oven and let stand for 5 minutes.
Using a small metal spatula, gently loosen potatoes from side and bottom of skillet.
Invert onto serving platter to unmold potatoes.
Remove skillet and serve.","url":"https://recipe.bluelayer.org/recipe/54197/potatoes-anna"},{"id":"54195","title":"Caramelized Crispy Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat oven to 250F.
Spray roasting pan with no-stick cooking spray.
Place cereal into prepared pan.
Combine brown sugar, butter and syrup in 3-quart saucepan.
Cook over medium-high heat 8-9 minutes or until mixture comes to a boil.
Continue cooking, stirring constantly, 1 minute.
Remove from heat.
Add baking soda; mix well.
Pour syrup mixture over cereal; toss gently until well coated.
Bake 40-50 minutes, stirring every 15 minutes, or until coating is set.
Cool 5 minutes; stir in chocolate pieces.
Spread mixture onto waxed paper.
Cool 10 minutes.
Break apart.
Store in container with tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/54195/caramelized-crispy-snack-mix"},{"id":"54192","title":"Chocolate Ice Crispy Pie","ingredients":"syrup, maple, canadian
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cream, sour, cultured
ice creams, vanilla","directions":"Butter 8-inch pie plate.
In medium microwave-safe bowl, place syrup and chocolate chips.
Microwave at HIGH (100%) 45 seconds or until hot; stir until smooth.
Remove 1/4 cup chocolate mixture to small bowl.
Add cereal to remaining chocolate mixture, stirring until well coated; cool slightly.
Using back of spoon, press mixture evenly on bottom and up sides of prepared pie plate to form crust.
Place in freezer 15 or 20 minutes or until crust is firm.
Meanwhile, stir sour crem into reserved chocolate mixture.
Spoon half of ice cream into crust; spoon portion of chocolate sauce over layer.
Top with scoops of ice cream and remaining suace.
Cover; return to freezer until serving time.","url":"https://recipe.bluelayer.org/recipe/54192/chocolate-ice-crispy-pie"},{"id":"54190","title":"Whole Wheat Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
spices, garlic powder
water, bottled, generic","directions":"In a mixer bowl with the dough hook (or in my case a food processor with a dough blade), pour in flour, oil, salt and garlic salt.
Beat until crumbly.
With mixer running, gradually add warm water and continue mixing until the dough is smooth.
Take out the dough and divide it into 12 equal pieces; I cut each piece in half until I have 12 pieces.
Roll each piece into a ball and flatten it out on a cutting board/tray.
Cover them with plastic wrap for about 15 to 30 minutes at room temperature.
Heat a skillet/griddle over medium-high heat.
On a lightly floured board, use a rolling pin to turn each circle into a nice flat tortilla.
Add a bit of oil to the pan if needed (I dont use oil on my nonstick pan), and then cook each tortilla one by one about 30 seconds on each side (it will puff up).
Set aside on a plate to enjoy right away or refrigerate and freeze for later.
I like making rolled chicken tacos with mine.","url":"https://recipe.bluelayer.org/recipe/54190/whole-wheat-flour-tortillas"},{"id":"54186","title":"Rasgulla","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
water, bottled, generic
sugars, granulated
spices, cardamom","directions":"Bring milk to boil in a saucepan.
Make sure to stir occasionally and make sure not to burn the milk.
Mix lemon juice with 4 tablespoons of water and add it gradually to the boiling milk.
Then the milk solid starts separating from the water.
Continue to boil it for a minute or two.
Then turn off the heat and drain it through a cheesecloth or a thin cotton cloth.
The milk solid that is left is called paneer.
Run some cold water on the paneer to wash away the lemon flavor.
Now squeeze off as much water as you can.
Just to check if your paneer is ready, take a small piece on your palm and rub it with you thumb for 3 to 4 times.
Then you should be able to make a soft ball out of it.
Knead the paneer for few minutes.
Then pull off small pieces and make it into small balls.
They increase in volume when cooked.
So, make sure the balls are small in size.
Put the remaining water and the sugar in a pressure cooker and bring it to boil, then add the paneer balls.
Make sure there is enough space for the paneer balls to expand.
Now close the lid without the whistle and cook for 8 minutes.
Then switch off the heat.
Open the lid and add cardomom powder.
Refrigerate for 1 hour.
Serve chilled.","url":"https://recipe.bluelayer.org/recipe/54186/rasgulla"},{"id":"54184","title":"Satay Ayam (Chicken Satay)","ingredients":"spices, garlic powder
salt, table
spices, pepper, black
soy sauce made from soy (tamari)
molasses
lime juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking","directions":"Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon.
Mix in the soy sauce, molasses and lime juice.
Add the chicken cubes and toss until they are evenly coated.
Marinate in the refrigerator for 2 hours, stirring occasionally.
Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 inches (15 cm) long).
Brush the oil evenly over the chicken.
Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.
Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl.","url":"https://recipe.bluelayer.org/recipe/54184/satay-ayam-chicken-satay"},{"id":"54182","title":"Weight Watchers Basic Pie Crust (Ww)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cheese, cottage, creamed, large or small curd
yogurt, greek, plain, nonfat","directions":"In a large bowl, combine flour, sugar and salt.
With two knives (or pastry cutter), cut in butter until the mixture resembles coarse crumbs.
Stir in cottage cheese and yogurt just until the mixture forms a ball.
Gather dough into ball; wrap in plastic wrap.
Refrigerate several hours or overnight.
On a floured surface, roll out dough to a 13\" circle.
Fit dough into a 9\" pie plate, pressing to fit and rolling the dough over to form a rim.
Refrigerate until chilled; prick the bottom with a fork.
For a prebaked crust, preheat oven to 400 degrees.
Line the crust with foil; fill with dried beans, rice or pie weights.
Bake until crust is set, about 10 minutes, remove foil and weights.
Bake until golden, about 5-8 minutes longer.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/54182/weight-watchers-basic-pie-crust-ww"},{"id":"54173","title":"Pumpkin Seed Candy","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
honey
butter, without salt
butter, without salt","directions":"Heat a large skillet over medium-high heat.
Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
Transfer to a bowl to cool.
Place sugar and honey in a small saucepan.
Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
Add pepitas, and continue cooking until temperature registers 285 degrees.on a candy thermometer, 3 to 4 minutes.
Remove from heat, and stir in cold butter.
Let the mixture cool to 240 degrees.
about 4 minutes.
Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
Spoon a scant tablespoon of the honey mixture into each cup.
Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire.
Wrap the ends of floral wire around a skewer to form tendrils.","url":"https://recipe.bluelayer.org/recipe/54173/pumpkin-seed-candy"},{"id":"54170","title":"Whole-Wheat Seeded Loaves","ingredients":"seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, flaxseed
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table","directions":"Mix seeds together with 180 grams of water in a medium mixing bowl; cover with plastic wrap and and let soak overnight in the refrigerator.
Combine 170 grams bread flour or all-purpose flour, 170 grams lukewarm water, and yeast in bowl of a standing mixer and mix together until well combined.
Cover with plastic and leave to ferment at room temperature for two hours or until it doubles in volume.
Meanwhile, remove bowl with nuts and seeds from the refrigerator, drain and bring to room temperature.
Add drained seeds, 250 grams whole-wheat flour and sea salt to the starter.
Start mixing on medium speed.
The dough should come together in the first minute.
If it does not and you see dry ingredients in the bottom of the bowl, add about 1/4 cup of water.
Mix dough for 5 minutes on medium speed, then turn the speed up to medium-high and mix 5 to 7 minutes more, or until dough is elastic.
Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
Dust work surface lightly with flour and scrape out dough.
Weigh dough and divide into 2 equal pieces.
Shape each piece into a ball or into oblong pointed loaves.
(For oblong loaves, first shape into balls, cover with a towel or lightly with plastic and let rest for 15 minutes.
Then press the dough out to a rectangle about 3/4 inch thick.
Take the side closest to you and fold lengthwise halfway to the center of the loaf.
Lightly press down to seal.
Take the top flap and bring it toward you over the first fold to the middle of the loaf and lightly press down to seal.
Flip over so seam is on the bottom and roll back and forth with both hands to form an oblong loaf with pointy ends.
Place on a sheet pan lined with parchment paper and repeat with the remaining dough.
Cover with a towel and place in a warm spot for one hour.)
Preheat oven to 450 degrees with a pizza stone on the middle rack and a small sheet pan on bottom of the oven for 30 to 45 minutes.
Have 1 cup water ready in a small cup or a glass.
(If you have a large pizza stone, you can bake both loaves at once.
If you have a standard home pizza stone, bake one loaf at a time and place the other loaf in the refrigerator to slow down the fermentation.)
Dust a pizza peel or flat baking sheet lightly with flour, semolina or cornmeal and place one loaf on top.
Using a razor blade or a moistened bread knife, make a 1/2-inch deep horizontal cut down the middle of loaf from one end to the other, or if the loaves are round make 2 slashes across top.
Slide loaf onto pizza stone and close oven door.
Wait 30 seconds, then open oven door quickly and pour water onto the sheet pan on the bottom of the oven to create steam.
After 5 minutes take the sheet pan out of the oven.
Bake for a total of 30 to 35 minutes, until loaf is dark brown and sounds hollow when you tap the bottom.
Transfer loaf to a wire rack to cool completely for 45 minutes.
Repeat with other loaf.","url":"https://recipe.bluelayer.org/recipe/54170/whole-wheat-seeded-loaves"},{"id":"54169","title":"California Fruit and Nut Chocolate Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pascha, organic bitter-sweet dark chocolate chips,
nuts, almonds
orange juice, raw
raisins, seeded","directions":"Center a rack in the oven and preheat to 325F.
Place the coconut on a baking sheet and toast for 4 to 5 minutes, until light golden brown, stirring after each minute.
Remove from the oven and cool to room temperature on a rack.
Line a baking sheet with parchment or waxed paper.
Place a 4 1/2 by 14-inch flan form in the center of the baking sheet.
Melt and temper the chocolate (see pages 2530).
In a 2-quart mixing bowl, combine the coconut, almonds, orange peel, and raisins; toss to blend evenly.
Pour this mixture into the tempered chocolate and stir to coat it completely.
Pour the chocolate mixture into the flan form and use a rubber spatula to spread it evenly and smoothly.
Chill in the refrigerator until slightly set (about 15 minutes).
Remove from the refrigerator and score the candy into fourteen 1-inch-wide bars.
Score each bar in half to indicate 1 by 2-inch bars.
Return the candy to the refrigerator to set completely (about 1 hour).
Remove the candy from the refrigerator and let it stand at room temperature for 30 minutes.
With a sharp, thin-bladed knife, cut around the rim of the flan form to remove it, then cut the candy into the marked pieces.
Place each bar in a paper candy cup.
In a tightly covered container wrapped in several layers of aluminum foil, the bars will keep for 1 month in the refrigerator or 2 months in the freezer.
They are best served at room temperature.
Substitute any nuts for the almonds.
Substitute other dried fruits for the candied orange peel and raisins.
White Chocolate California Fruit and Nut Bars: Substitute white chocolate for the bittersweet chocolate.
California Fruit and Nut Nibby Chocolate Bars: Substitute cacao nibs for the raisins.
California Fruit and Nut Chocolate Squares: Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
Pour the chocolate, fruit, and nut mixture into the pan, chill, and cut into sixty-four 1-inch squares instead of bars.","url":"https://recipe.bluelayer.org/recipe/54169/california-fruit-and-nut-chocolate-bars"},{"id":"54168","title":"Baklava With Cardamom and Rose Water","ingredients":"sugars, granulated
honey
lemon juice, raw
water, bottled, generic
nuts, pistachio nuts, raw
sugars, granulated
spices, cinnamon, ground
spices, cardamom
butter, without salt
phyllo dough","directions":"Combine 1 cup sugar with 3/4 cup water in a saucepan and bring to the boil.
Boil for 5 minutes, then reduce heat and simmer for 5 minutes, or until slightly thickened.
Add honey, lemon juice, and rose water, continue simmering 2 minutes, then remove from heat and allow to cool.
Meanwhile, shell the pistachios if they are not already shelled (you will need 9 oz after shelling).
Chop finely (food processor is highly recommended).
Combine the chopped nuts with 1 tbsp sugar, the cinnamon, and the cardamom in a bowl and set aside.
Preheat the oven to 325F.
Trim the filo to lay flat in the bottom of a loaf pan.
Melt the butter and brush the sides of the loaf pan with some of the melted butter.
Add the first sheet of trimmed filo and brush it with butter.
Continue adding sheets of filo and brushing with butter until 10 sheets have been added (brush the top sheet with butter too).
Add half of the nut mixture and spread evenly on top of the filo.
Place another sheet of filo on top of the nuts and carefully brush with butter (it will be loose, be careful you don't tear it).
Repeat until you have 5 layers on top of the nut mixture.
Add the rest of the nuts and spread evenly.
Continue layering more filo and butter until you have about 10 sheets of filo on top of the nuts.
Cut the baklava into 16 pieces by cutting in half the long way and then cutting into 8ths the short way.
Bake for 30 minutes, then reduce heat to 300 F and bake another 30 minutes.
Remove from the oven, re-cut the baklava, and then pour the sugar syrup on top of the baklava.
Do this immediately, do not let the baklava cool before pouring on the syrup.
Allow the baklava time to cool to room temperature (and to absorb the syrup) before eating.
It should cool for at least an hour.","url":"https://recipe.bluelayer.org/recipe/54168/baklava-with-cardamom-and-rose-water"},{"id":"54147","title":"Vermont Cheddar Mashed Yukon Gold Potatoes","ingredients":"potatoes, raw, skin
cheese, cheddar
milk, buttermilk, fluid, cultured, lowfat
salt, table
spices, pepper, black
chives, raw","directions":"Place potatoes in a large Dutch oven and add enough water to cover.
Bring to a boil over high heat.
Boil until very tender when pierced with a fork, 20 to 25 minutes.
Remove from the heat.
Drain and return the potatoes to the pot.
Mash with a potato masher.
Stir in 1 1/4 cups cheese until melted.
Add buttermilk, salt and pepper and stir to combine.
Gently fold in 3 tablespoons chives.
Transfer to a serving dish and garnish with the remaining 1/4 cup cheese and 1 tablespoon chives.","url":"https://recipe.bluelayer.org/recipe/54147/vermont-cheddar-mashed-yukon-gold-potatoes"},{"id":"54146","title":"Favorite Mustard Vinaigrette from Pierre Franey","ingredients":"mustard, prepared, yellow
vinegar, distilled
oil, olive, salad or cooking
water, bottled, generic
spices, pepper, black","directions":"Combine all ingredients and whisk until emulsified.","url":"https://recipe.bluelayer.org/recipe/54146/favorite-mustard-vinaigrette-from-pierre-franey"},{"id":"54085","title":"Butter Toffee Crunch","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
butter, without salt
syrup, maple, canadian
sugars, brown
leavening agents, baking soda","directions":"Measure cereal and peanuts into a large bowl and set aside.
Melt butter over medium high heat.
Add Karo syrup and brown sugar.
Bring to a boil, stirring frequently.
Allow to boil until mixture looks foamy on top and is about double in volume; this takes about 5-7 minutes.
Remove from heat and stir in the baking soda.
Working quickly, pour the toffee mixture over the cereal and stir to coat.
Spread out on a cookie sheet to cool.
When cool, break into pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/54085/butter-toffee-crunch"},{"id":"54077","title":"Strawberry Pie With Cream Cheese","ingredients":"strawberries, raw
cheese, parmesan, hard
sugars, granulated
cornstarch
lemon juice, raw
cream, fluid, heavy whipping
sugars, granulated","directions":"You will need one 9 -inch baked pie shell.
Wash, drain and hull strawberries.
Beat cream cheese with a fork.
Spread cream cheese over the bottom of the baked pie shell, I found if the shell was a little warm it spread nicely.
Divide strawberries and put 1/2 onto cream cheese covered pie shell.
The recipe called for placing strawberries whole but I quartered mine.
Mash remaining strawberries and measure to make 1 1/2 cups if not add water to make that amount.
In saucepan mix granulated sugar, with cornstarch gradually add mashed strawberries and lemon juice cook medium heat until thickened -5 to 7 minutes.
Remove heat and cool.
When cool pour over strawberries in pie shell .
Whip cream with confectioners sugar until holds shape and spoon over cooled pie.
I made this pie for my husband with Splenda and got the same results so this would make a good sugar-free dessert.","url":"https://recipe.bluelayer.org/recipe/54077/strawberry-pie-with-cream-cheese"},{"id":"54066","title":"Dark Chocolate Cherry Granola with Crunchy Quinoa","ingredients":"oats
quinoa, uncooked
nuts, pecans
seeds, chia seeds, dried
seeds, flaxseed
spices, cinnamon, ground
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat your oven to 300 F.
In a large bowl combine the oats, cooked quinoa, pecans, chia and flax seeds, cinnamon and salt.
In a small bowl, whisk together the coconut oil and maple syrup.
Pour the wet ingredients over the dry ingredients and mix well, making sure that the oat mixture is very well moistened.
I like to get in there with my hands and mix for a good two minutes.
Spread your granola in an even layer (about 1/4-inch thick) onto two parchment paper-lined rimmed baking sheets.
Transfer the granola to the oven and cook for 35-40 minutes until its golden brown.
Remove the baking sheets from the oven every ten minutes and give the granola a stir to make sure it bakes evenly.
When done remove the pans from the oven.
Let your granola cool completely (this should take about an hour) so that it stiffens up a little bit.
After the granola has cooled, you can break it up into clumps and pieces and fold in the dried cherries and dark chocolate.
Store your granola in an airtight container for up to two weeks.
Eat however/whenever your little heart desires.
Recipe makes 6 cups of granola.","url":"https://recipe.bluelayer.org/recipe/54066/dark-chocolate-cherry-granola-with-crunchy-quinoa"},{"id":"54064","title":"Rice-Crusted Peanut Sauce Coconut Tofu Cakes","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, corn, peanut, and olive
soy sauce made from soy (tamari)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking","directions":"Drain the tofu very well and dry it out using the method of your choice-- microwave, press, etc.
then cut into 8 little rectangular slices.
Cut them in half so you get a total of 16 squares and put them into a tossing bowl.
Mix the peanut and soy sauces together to make a marinade.
Add to the tossing bowl, and toss well to coat all the tofu pieces.
Lay the coated tofu pieces out flat in a wide container, making sure none of the pieces are touching, then put in the freezer.
While the tofu is freezing cook your rice with the olive oil and 1 cup of water for 30-45 minutes depending on the length of the grains, or until soft and fluffy.
Drain the rice but don't rinse it.
In a long shallow dish or container, lay out the rice and let it sit for at least 10-15 minutes to cool off and get sticky.
Mix the cinnamon and coconut with the rice.
Extract the tofu chunks from the freezer and dip each piece in the rice mixture, they should coating well by now.
Pan fry until golden brown in about 1/4 cup of canola or another neutral oil.
Or, pour 1 tablespoon of canola oil onto a baking sheet and disperse it with a pastry brush or paper towel and bake the tofu pieces on each side for 10 minutes at 425F.","url":"https://recipe.bluelayer.org/recipe/54064/rice-crusted-peanut-sauce-coconut-tofu-cakes"},{"id":"54056","title":"Baked Curry Tofu","ingredients":"orange juice, raw
lime juice, raw
spices, curry powder
tofu, raw, regular, prepared with calcium sulfate","directions":"Preheat oven to 425 degrees.
Combine orange juice, lime juice and curry powder in a 9 x 13 glass or ceramic baking dish.
Drain tofu.
Cut block of tofu horizontally into three pieces.
Then, with pieces stacked on top of each other, cut tofu on the diagonal from one corner to the other.
Repeat the cuts on the other two corners.
You should have 12 triangles of tofu.
Place tofu pieces in a single layer in the baking dish and turn to coat with the marinade.
Bake the tofu for about 25 minutes, turning once, until the marinade is absorbed and the tofu is browned.
Serve immediately or use cold or at room temperature as a sandwich filler.","url":"https://recipe.bluelayer.org/recipe/54056/baked-curry-tofu"},{"id":"54055","title":"The Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
nuts, walnuts, english","directions":"Beforehand: butter a 9x9 pan and measure out chocolate chips, marshmallows, and chop the nuts, if desired.
Combine the sugar, milk, salt and butter in a saucepan over medium heat.
Once it reaches a full boil, let it go for 5 minutes while stirring.
After 5 minutes are up, remove from heat, add your chosen flavor (vanilla or peppermint), then stir in the chocolate chips and marshmallows until fully melted.
Pour into your buttered pan and smooth out.
Let sit for approximately 5 hours until cool and firm.
Cut into pieces and enjoy!
Notes: if you double this recipe (which I highly recommend), only do a 1/4 teaspoon of extract for each subsequent batch.
For instance, a double batch would need 3/4 teaspoon and for a triple batch, add 1 teaspoon.
Garnish the top with chopped nuts or broken pieces of peppermint.
Share with everyone!","url":"https://recipe.bluelayer.org/recipe/54055/the-fudge"},{"id":"54052","title":"Grandmother's Rhubarb Bars (Pie Plant) Recipe","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, brown
butter, without salt","directions":"Mix above together, place 1/2 mix in bottom of 9\"x13\" cake pan.
Mix:","url":"https://recipe.bluelayer.org/recipe/54052/grandmothers-rhubarb-bars-pie-plant-recipe"},{"id":"54047","title":"Pecan, Caramel and Fudge Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
vanilla extract
butter, without salt
sugars, brown
syrups, corn, light
nuts, pecans
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,","directions":"Blend all ingredients in processor.
Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish.
Cover crust and freeze while preparing filling.
(Can be made 1 week ahead.
Keep frozen.)
Preheat oven to 350F.
Combine butter, brown sugar and corn syrup in heavy medium saucepan.
Bring to boil, stirring often.
Boil 1 minute.
Stir in nuts and cream.
Boil until mixture thickens slightly, about 3 minutes.
Remove from heat.
Add chocolate.
Stir until chocolate melts and mixture is well blended.
Pour hot filling into crust.
Using spoon, evenly distribute nuts.
Bake until filling bubbles all over, about 10 minutes.
Transfer pie to rack and cool","url":"https://recipe.bluelayer.org/recipe/54047/pecan-caramel-and-fudge-pie"},{"id":"54046","title":"Brined & Roasted Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
sugars, granulated
butter, without salt
spices, garlic powder
spices, pepper, black","directions":"to brine in a gallon size sealable bag dissolve salt & sugar in a quart of cool water.
add chicken get out the air and seal bag,put in fridge 1hour,remove chicken from brine rinse well pat dry with paper towels.
to roast combine melted butter, pepper and garlic brush pieces on all sides, put the chicken pieces (skin up) on oiled rack in roasting pan.
roast uncovered at 425 45 minutes or until juices run clear and chicken is cooked through.","url":"https://recipe.bluelayer.org/recipe/54046/brined-roasted-chicken"},{"id":"54043","title":"Lefse I","ingredients":"water, bottled, generic
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes.
Place in the refrigerator until thoroughly chilled.
After dough is thoroughly chilled, add the flour, using a pastry blender to cut in.
Divide dough into 3 equal size portions.
Form into 3 logs.
Chill thoroughly in the refrigerator.
Heat an electric griddle to 375 degree F (190 degrees C).
Divide logs into 8 pieces.
Roll to about the size of a 10 inch tortilla.
Work additional flour into rounds as needed.
Use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough.
The weight of a large rolling pin is nearly enough.
Bake on the griddle until each round feels dry but not crisp.
Turn frequently.
Cool on cloth.
Cover with an additional cloth.
Stack pieces on top of each other as they are baked.
The steam will create a more tender product.","url":"https://recipe.bluelayer.org/recipe/54043/lefse-i"},{"id":"54033","title":"Apple Pie Baked Oatmeal","ingredients":"apples, raw, with skin
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
beverages, almond milk, unsweetened, shelf stable
oats
spices, cinnamon, ground
syrup, maple, canadian
sweetener, herbal extract powder from stevia leaf","directions":"preheat oven to 350
cook for 20minutes or until set","url":"https://recipe.bluelayer.org/recipe/54033/apple-pie-baked-oatmeal"},{"id":"54031","title":"Italian Meringue Macarons","ingredients":"nuts, almonds
sugars, powdered
egg, white, raw, fresh
sugars, granulated
water, bottled, generic
egg, white, raw, fresh
egg, white, raw, fresh","directions":"Combine the almond flour and the powdered sugar and sift into a bowl.
Add the egg whites and mix until even with a rubber spatula.
Make the Italian meringue.
Add the egg whites, and dehydrated egg whites (if you have them) to a bowl and whip with a hand mixer until stiff peaks form.
While you are whipping the eggs, add the sugar and water to a heat-resistant container and heat in a microwave at 600 W for 80-90 seconds.
The bowl will be hot so use oven mitts to take it out.
Drizzle the syrup you just made in a thin stream into the mixture from Step 2 while whipping with a hand mixer on a high speed.
Whisk until stiff peaks form and the mixture has returned to room temperature.
Split the meringue into 3-4 parts and add 1 part at a time to the mixture from Step 4, mixing thoroughly after each addition.
(The mixture will be quite stiff at first so mixing may take a bit of work!)
Get rid of any excess air bubbles.
Fold the mixture over itself a few times until it falls away from the spatula like a ribbon.
Add the mixture to a piping bag fitted with a 1 cm circular nozzle and pipe 3.5 cm diameter circles onto a baking tray lined with parchment paper.
Let the macarons dry until you can touch the mixture with your finger without any sticking to you and you can see a skin start to form.
(This should take about 30 minutes, don't let them dry too much though or the texture will go bad.)
Compared to French meringue, I feel that Italian meringue dries out quicker, so make sure to check how it's drying earlier than you normally would.
If the macarons aren't dry enough they may crack.
It's best to start baking them as soon as you can touch them without them feeling wet and you can see a skin forming.
Bake for 5-6 minutes in an oven preheated to 160-170C.
Then turn the tray around, turn the temperature down to 140C and bake for a further 8-10 minutes.
Personally, before I bake the macarons after preheating the oven, I let the oven bake one time without the macarons at 160C for 10-15 minutes.
(This prevents them coming out undercooked later.)
When they've been in the oven for a few minutes the shells will expand and the bottoms of the macarons will rise up a little.Once they've risen up around 3-4 mm it's time to turn down the heat.
When you press down gently on the macaron shells, if the pied (the risen bottom) moves, bake for a little longer.
Cool on the baking tray.
(Don't take the macarons off the baking sheet too soon or they won't come away neatly.)
Once the macaron shells have completely cooled, gently peel them away from the parchment paper.
If it's difficult to peel, use your finger to push from the back of the baking sheet, tracing around the macaron.
Pair up the macaron shells with shells of similar size and sandwich together with your preferred cream.
Refer to.
Let them rest in the refrigerator for half a day or 1 day to finish.
To make vanilla macarons, take the vanilla beans from 3 cm of vanilla pod and mix them in at Step 1.
Add the same amount of beans to the buttercream.
For berry macarons, add a tiny amount of edible food colouring to the mixture at Step 1, and if you have it, add 1 g strawberry powder.
Sandwich with strawberry cream.
For cocoa macarons, reduce the amount of almond flour to 68 g and add 5 g cocoa powder.
Sandwich with ganache or cocoa cream.
For black tea macarons, add 1.5 g black tea powder to the powder ingredients.
Sandwich together with buttercream infused with a little black tea powder and a few drops of your favourite liquor.","url":"https://recipe.bluelayer.org/recipe/54031/italian-meringue-macarons"},{"id":"54029","title":"Smoked Salmon Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
fresh red onions,
cream, whipped, cream topping, pressurized
fish, salmon, atlantic, wild, raw","directions":"Preheat the oven to 500F.
On a lightly floured surface, roll the dough out into a 10-inch round.
Transfer dough to a rimless baking sheet; brush with olive oil.
Scatter sliced onion over the top.
Bake until crust is golden brown, 6 to 8 minutes.
Let cool 5 minutes.
Spread the Dill Cream over the top to within an inch of the edge.
Arrange the salmon to cover the surface entirely.
Use a pizza wheel to slice into 6 pieces.","url":"https://recipe.bluelayer.org/recipe/54029/smoked-salmon-pizza"},{"id":"54024","title":"Honey Baked Pecan Crusted Chicken","ingredients":"delallo, italian seasoned breadcrumbs,
nuts, pecans
onions, raw
salt, table
honey
butter, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Mix bread crumbs, nuts, crushed French Fried Onions and seasoned salt in pie plate; set aside.
Combine mustard with melted butter in small bowl.
Brush mixture on chicken pieces.
Dip chicken pieces into nut mixture; press firmly to coat.
Place chicken pieces on well-greased rack set over rimmed baking sheet.
Bake chicken at 350F for 1 hour or until chicken is no longer pink near bone.
Serve with additional honey mustard for dipping.","url":"https://recipe.bluelayer.org/recipe/54024/honey-baked-pecan-crusted-chicken"},{"id":"54007","title":"Leaf Lard Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
lard
butter, without salt
water, bottled, generic","directions":"Mix the flour, sugar, and salt in a large bowl.
Add the lard and the butter, and cut them in with a pastry blender until the larger pieces are the size of peas and the mixture begins to clump on the pastry blender.
Shuffle through the mixture with your hands, pinching chunks of lard to flatten them.
Add 4 tablespoons of the ice water and mix with a fork.
Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough.
If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball.
You want to mix the dough as little as possible to ensure it stays tender.
Divide the dough in half and form each half into a flat disk.
Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften.","url":"https://recipe.bluelayer.org/recipe/54007/leaf-lard-crust"},{"id":"54006","title":"Chilli Scented Barbecued Chicken","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
spices, chili powder
sugars, brown
spices, paprika
salt, table
sauce, barbecue
tomato sauce, canned, no salt added
orange juice, raw
soy sauce made from soy (tamari)","directions":"Place the chilli powder, sugar, paprika and salt in a bowl and mix together.
Using rubber gloves, rub this mixture over the surface of the chicken pieces and set aside for 1 hour.
Mix the barbecue and tomato sauces, orange juice and soy sauce together.
Heat the barbecue or grill and begin to cook the chicken, turning frequently.
When half cooked, brush generously with the sauce mixture.
Brush again when the chicken pieces are cooked through, just before serving.
Serve remaining sauce with chicken if desired.","url":"https://recipe.bluelayer.org/recipe/54006/chilli-scented-barbecued-chicken"},{"id":"53998","title":"Mozzarella Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat
water, bottled, generic","directions":"Start this cheese in the evening.
Maintain the milk at 90 degrees F in a double boiler.
Mix the buttermilk and yogurt separately with a little of the milk to remove lumps, then blend into the rest of the milk.
Add the rennet solution and mix thoroughly.
Let sit until the curd sets and breaks clearly when tested with a finger - about 20 to 30 minutes.
Cut the curd into 1/2 inch cubes as evenly as possible.
Maintain at 90 degrees F for 15 minutes, stirring with a clean hand.
The curds are fragile because they have not been cooked, so stir very gently, just enough to keep them from matting together.
Gently pour the curds into a cloth lined colander.
When the whey has drained, the curd should be in one solid piece.
Rinse in cold water, then soak in a pan of cold water for 15 minutes.
If it is a big batch, cut the curd into several blocks, 4 or 5 inches square.
Drain off most of the water, then refrigerate the curds, or keep in a cool, 40 degrees F place.
Leave them in a colander or other container that allows drainage.
The next day, warm the cheese to room temperature so it will ripen, or become more acidic.
After an hour or so, test the cheese for acidity as follows.
Cut off a small piece of cheese and cut it into three 1/2 inch cubes.
Heat several cups of water in a sauce pan to 165 degrees F.
Put in the cubes and stir for 5 minutes.
Remove the cubes and mold them together like modeling clay.
Reheat the lump of cheese in the water for a minute, then remove and work or mold it together a little more.
After repeating several times, try to pull the curd apart.
If it breaks or tears, and clouds the water, it is underripe.
Wait an hour or so and test again.
When it pulls into a long rope and can be molded together again, it is ready.
It will have a glossy surface and* will cloud the water only slightly.
The whole cheese is treated somewhat like the test sample to finish it.
Cut it into small cubes and put them in a pan.
Heat water to 170 degrees F and pour enough over them, to cover the curds by about 2 inches.
Keep a thermometer in the pan and let the temperature drop to 135 degrees F.
Press the cubes together, and then knead the cheese, by stretching and pulling it, as if working modelling clay.
It should become \"plastic\" and stretch into long strands.
When it does, shape into half pound balls, or make a thick rope, fold it in half, and twist several times to make a decorative oblong cheese.","url":"https://recipe.bluelayer.org/recipe/53998/mozzarella-cheese"},{"id":"53995","title":"Pita Bread","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Place 1/2 cup of the water in a small bowl and stir in the honey to dissolve.
Sprinkle the yeast over the top and stir until the yeast is dissolved.
Let stand until foamy, about 5 minutes.
In a stand mixer fitted with the dough hook, mix the flours, salt, and the 3 tablespoons olive oil together.
With the mixer on low speed, add the yeast mixture, then gradually add the remaining 1 1/2 cups water and mix until the flour is completely integrated.
Knead dough on a lightly floured board for about 5 minutes, or until smooth, elastic, and no longer sticky, dusting with flour as needed.
Place the dough in an oiled bowl and oil the top of the dough lightly, then turn the dough to coat it with oil.
Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Prepare a very hot fire (500F) in a wood-fired oven or cooker, or prepare a hot indirect fire in a wood-fired grill.
If using a conventional oven, place the oven rack in the lowest position.
Turn the dough out on a lightly floured board and knead to remove the air bubbles.
Roll into a log and divide the dough evenly into 12 pieces.
Form each piece of dough into a ball, and then use a rolling pin to flatten into disks about 1/4 inch thick and 6 inches in diameter.
Place the disks on a lightly greased baking sheet and let rise, uncovered, until almost doubled in thickness, 30 to 45 minutes.
Bake on the baking sheet or grill over indirect heat until puffed and lightly golden, 5 to 10 minutes.
Remove from the heat and let cool on wire racks for 5 minutes.
Cut each pita into a half circle and separate on the cut line with a fork to create a pocket.","url":"https://recipe.bluelayer.org/recipe/53995/pita-bread"},{"id":"53992","title":"Pizza Peach Pie Recipe","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Pat above ingredients into 12-inch pizza pan.
Prick it.
Bake at 350 degrees for 15-20 min.","url":"https://recipe.bluelayer.org/recipe/53992/pizza-peach-pie-recipe"},{"id":"53978","title":"No-Bake Chocolate Peanut Butter Rice Krispie Treats","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
peanut butter, smooth style, without salt
candies, marshmallows
butter, without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Combine the Rice Krispies and chopped peanut butter cups in a large bowl.
Melt the marshmallows and butter in a large saucepan on low heat.
Dont increase the heat too high or it will burn.
The melting process takes about 20 minutes so patience is key.
Once melted, pour the marshmallow mixture into the Rice Krispie bowl and stir thoroughly to combine.
Grease a 9 x 13 pan and pour the mixture into it.
Press down to compress and level it out.
Next, melt the chocolate and peanut butter.
This is done on the stove top with a double boiler, or by taking 2 pots, and stacking one on top of the other.
The bottom pot will need to contain simmering water, which then heats the top pot and melts the mixture (make sure the water in the bottom pot doesnt touch the bottom of the other pot).
This also takes some time to melt.
Stir occasionally until well combined.
Pour the melted chocolate and peanut butter over the Rice Krispie mix and spread it out evenly.
Place in the fridge for a minimum of 30 minutes.
I created a swirl pattern on the chocolate with a knife prior to placing in the fridge.
Cut the bars into squares of desired size and serve!
Recipe from Giraffes Can Bake.","url":"https://recipe.bluelayer.org/recipe/53978/no-bake-chocolate-peanut-butter-rice-krispie-treats"},{"id":"53970","title":"Pao: Portuguese Farm Bread","ingredients":"leavening agents, yeast, baker's, active dry
semolina, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine the yeast, semolina flour, and water by pulsing 10 seconds in a large heavy-duty food processor (about 11 cup capacity) fitted with the metal chopping blade.
Scrape down the side of the work bowl, recover, and let stand until foamy, about 15 minutes.
With the machine running, add 1 1/2 cups of the all-purpose flour down the feed tube.
It's easier if the flour is poured from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube, or a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1-inch across).
Using a plastic spatula scrape the work bowl and, if necessary, redistribute the dough so that it evenly surrounds the blade.
Be careful of the blade.
Add the salt and remaining flour, distribute evenly over the dough, and pulse for 10 seconds.
Again scrape the work bowl and redistribute the dough.
Pulse the dough for 20 seconds nonstop, shut the machine off, and let the dough rest covered in the work bowl for 5 minutes.
Now pulse for another 20 seconds.
Leaving the blade in place, carefully redistribute the dough until it's of uniform thickness.
Recover the work bowl, keeping the pusher from the feed tube in.
Note the level of the dough, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour.
Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan lightly with nonstick cooking spray and set aside.
When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then pulse for 20 seconds nonstop.
Let the dough rest in the sealed work bowl for 5 minutes, then pulse for another 20 seconds.
The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly.
Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk, this will take about 30 minutes.
When the dough has risen for 10 minutes, position 1 rack in the middle of the oven and slide a second rack in the slot just below.
Place a large shallow baking pan on the lower rack?I use a 15 1/2 by 10 1/2 by 1-inch jelly roll pan?and half-fill with water.
Preheat oven to 500 degrees F.
Center the risen loaf on the middle rack and bake uncovered for 15 minutes.
Reduce the oven temperature to 400 degrees F. and continue to bake until richly browned and hollow sounding when thumped, about 20 to 25 minutes longer.
Remove the bread from the pan as soon as it comes from the oven, set right-side up on a wire rack, and cool to room temperature before cutting.","url":"https://recipe.bluelayer.org/recipe/53970/pao-portuguese-farm-bread"},{"id":"53962","title":"Whole Wheat Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
wheat germ, crude
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Combine flour and salt in a medium bowl; add wheat germ.
Cut in the margarine.
Sprinkle ice water over the pastry and blend with a fork until dough comes together.
Store in fridge, bake as per regular pie crust.","url":"https://recipe.bluelayer.org/recipe/53962/whole-wheat-pie-dough"},{"id":"53943","title":"Peanut Butter Pie X","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt
cheese, parmesan, hard
peanut butter, smooth style, without salt
sugars, granulated
vanilla extract
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 375 degrees F (190 degrees C).
Make crust.
In a large bowl, combine chocolate crumbs, 1/2 cup sugar and 1/2 cup butter and press into a 10 inch round springform pan or fluted pie pan.
Bake for 10 minutes.
Remove from oven and cool.
In a large bowl, combine the cream cheese, peanut butter, sugar and vanilla.
Beat on medium speed until smooth.
In a separate bowl, beat whipping cream until stiff peaks form.
Fold into peanut butter mix.
Pour into pie crust.
In a microwave-safe bowl, microwave chocolate chips until melted.
Stir occasionally until chocolate is smooth.
Drizzle melted chocolate on top of pie.
Refrigerate 4 hours or until set.","url":"https://recipe.bluelayer.org/recipe/53943/peanut-butter-pie-x"},{"id":"53937","title":"Rip Roaring Runzas (aka Cornhusker Calzones)","ingredients":"beef, grass-fed, ground, raw
pork sausage, link/patty, unprepared
onions, raw
cabbage, raw
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, caraway seed
cheese, pasteurized process, american, without added vitamin d
cheese, cheddar
wheat flours, bread, unenriched","directions":"Brown the ground beef, bulk sausage and onion in a large skillet over medium high heat.
Drain the fat, then add the cabbage, mustard, salt and pepper.
Saute until the cabbage is tender (about 5 to 8 minutes).
Add the cheeses and caraway seeds and stir over the heat until the cheese is melted (taste-test for seasoning).
Divide the bread dough into eighteen (18) equal pieces.
Flatten each piece of dough into a round disk.
Pile about 1/4 cup (maximum) of filling onto the center of each dough disk and then pinch edges together to form a stuffed round bun (I also like to make crescent shapes by folding one side of the the circle over the filling and pinching it).
Lay them, pinched-side down, on a lightly greased baking sheet.
Let dough rise for one (1) hour.
Brush them with a little milk or melted butter and sprinkle with some kosher salt and caraway seeds.
Bake at 350F for 20 to 30 minutes, or until golden brown.
Sauerkraut can be used in place of the cabbage.
These can easily be individually frozen and reheated in the microwave oven or conventional oven.","url":"https://recipe.bluelayer.org/recipe/53937/rip-roaring-runzas-aka-cornhusker-calzones"},{"id":"53936","title":"Fancy Vegetable Medley","ingredients":"onions, raw
butter, without salt
carrots, raw
broccoli, raw
spices, basil, dried
spices, garlic powder
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry","directions":"Saute onion in butter until transparent.
Add carrots and saute 5 minutes before adding broccoli stem pieces.
Saute 2 minutes more.
Add the florets,basil,garlic powder,salt and pepper and bouilon powder.
Cover and let simmer in its own juices for 3to5 minutes.","url":"https://recipe.bluelayer.org/recipe/53936/fancy-vegetable-medley"},{"id":"53934","title":"Chocolate Crumb Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt","directions":"Preheat the oven to 350 degrees.
Combine the chocolate crumbs and sugar in a bowl.
Add the butter and stir until well mixed.
Press the mixture evenly over the bottom and up the sides of a 9-inch pie plate.
Bake for 8 minutes.
Set aside to cool.","url":"https://recipe.bluelayer.org/recipe/53934/chocolate-crumb-crust"},{"id":"41717","title":"Dehydrator Au Gratin Potato Chips","ingredients":"potatoes, raw, skin
cheese, cheddar
cheese, parmesan, hard
salt, table","directions":"Put all ingredients in a blender or food processor and mix.
Spread onto a Fruit Roll sheet and dry for 4 hours.
With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 hour longer, or until dry enough to break into pieces.","url":"https://recipe.bluelayer.org/recipe/41717/dehydrator-au-gratin-potato-chips"},{"id":"34902","title":"Curried Cream of Cauliflower and Apple Soup","ingredients":"soup, chicken broth or bouillon, dry
butter, without salt
onions, raw
spices, curry powder
spices, saffron
apples, raw, with skin
cauliflower, raw","directions":"Warm the chicken stock over medium heat.
Melt the butter in a cast-iron pot over medium-low heat.
Add the onions, curry powder and saffron and sweat for 2 minutes, stirring often.
Add the sliced apple and sweat for another 5 minutes, stirring often.
Add the cauliflower and warm chicken stock and bring to a boil.
Boil until the cauliflower is tender when pierced with a knife, approximately 20 minutes.
Add the cream and cook for 3 more minutes.
Salt and pepper to taste.
Transfer the soup in batches to a blender or food processor and puree at high speed until very smooth.
Keep warm until ready to serve or refrigerate when cool and reheat just before serving.","url":"https://recipe.bluelayer.org/recipe/34902/curried-cream-of-cauliflower-and-apple-soup"},{"id":"53915","title":"Apple Pie in a Glass- Smoothie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
apple juice, canned or bottled, unsweetened, without added ascorbic acid
yogurt, vanilla, non-fat
spices, cinnamon, ground","directions":"Add all ingredients to the blender, cover and blend until smooth.","url":"https://recipe.bluelayer.org/recipe/53915/apple-pie-in-a-glass-smoothie"},{"id":"53909","title":"Nacho Cheese Pumpkin Seeds Recipe","ingredients":"cheese, cheddar
milk, buttermilk, fluid, cultured, lowfat
salt, table
spices, chili powder
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking","directions":"Heat the oven to 200 degrees F and arrange a rack in the middle.
Sprinkle the cheese on a rimmed baking sheet in an even layer.
Bake until the cheese melts and the oil separates out of it, about 1 hour.
Remove the baking sheet from the oven and blot off any oil from the surface of the cheese with paper towels.
Return the baking sheet to the oven and bake until the cheese is completely dry and brittle, about 2 hours more.
Meanwhile, fold 4 paper towels in half lengthwise and place them on a work surface.
When the cheese is ready, immediately transfer it to the paper towels using a flat metal spatula.
Blot any remaining oil from the surface with additional paper towels.
Break the cheese into small pieces.
Working in batches, grind the cheese pieces in a coffee or spice grinder until a fine powder forms.
Transfer the powder to a medium bowl, add the remaining ingredients, and whisk to combine; set aside.
Increase the oven temperature to 375 degrees F and keep the rack in the middle.
Place the seeds and oil in a large bowl and stir until the seeds are evenly coated.
Transfer to a rimmed baking sheet and spread the seeds in an even layer.
(Reserve the bowlyou dont need to wash it.)
Roast, stirring halfway through, until the seeds are fragrant and starting to brown, about 10 minutes total.
Immediately transfer the seeds to the reserved bowl.
(Reserve the baking sheetno need to wash.) Add the nacho cheese powder and stir to evenly coat the seeds.
Return the coated seeds to the reserved baking sheet and spread them in an even layer.
Let them cool completely, about 30 minutes.
Serve immediately or store in an airtight container at room temperature for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/53909/nacho-cheese-pumpkin-seeds-recipe"},{"id":"53906","title":"Arugula and Radicchio Salad","ingredients":"arugula, raw
radicchio, raw
oil, olive, salad or cooking
vinegar, balsamic","directions":"Wash, dry and trim stems from arugula.
Wash, dry and break radicchio into bite-size pieces.
Whisk oil and vinegar together.
Stir in arugula and radicchio, mixing to coat leaves well.","url":"https://recipe.bluelayer.org/recipe/53906/arugula-and-radicchio-salad"},{"id":"53905","title":"M & M Popcorn Cake","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 9x9 inch square baking dish.
Line with plastic wrap, allowing it to overlap on the ends.
(The butter will keep the cake from sticking to the sides, and the plastic wrap will make the cake easy to lift out of the pan.
).
Melt butter in a saucepan.
Add marshmallows and melt over low heat, stirring occasionally with a wooden spoon.
Remove from heat.
Stir in popcorn very quickly and mix well.
Fold in M&Ms using a spatula, again working quickly to prevent the candy from melting.
Pour into pan, pressing the mixture firmly into the pan with the back of a wooden spoon.
Cool completely.
Lift plastic wrap out of the pan and invert onto a plate.
Peel the plastic wrap off the cake.
Cut cake into desired number of pieces.","url":"https://recipe.bluelayer.org/recipe/53905/m-m-popcorn-cake"},{"id":"53892","title":"Crispy Toffee Caramel Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
sugars, granulated
butter, without salt
syrups, corn, light
salt, table
spices, pepper, red or cayenne
spices, pepper, black
vanilla extract","directions":"Preheat oven to 250
Line a baking sheet with foil, spray with cooking spray.
Or use a large disposable foil baking pan, spray that with non stick spay if using
Combine all ingredients FXCEPT popcorn in heavy saucepan, bring to a boil the reduce heat to a simmer and simmer for 5 minutes stirring constantly
Have popcorn ready on the prepared baking sheet pour hot caramel over popcorn and combine well.
A rimmed cookie sheet works best so the popcorn stays on while mixing,
Bake in the preheated 250 oven for 1 hour mixing well every 15 minutes
You know its done when all the caramel has coated the popcorn and is well glazed
For a variation you can add cashews, peanuts, pecans or any unsalted nut about 1/4 cup added with the popcorn
When removing finished popcorn from oven, transfer to a large piece of foil to cool.
Store at room temperature in a Ziploc bag","url":"https://recipe.bluelayer.org/recipe/53892/crispy-toffee-caramel-popcorn"},{"id":"53884","title":"Never-Fail Pat-in-the-Pan Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cheese, parmesan, hard","directions":"In a food processor, process all ingredients until it begins to come together.
Dump onto a floured board and pat out into two flat discs, about 1/2 inch thick.
Place in a pie pan and pat out to fit pan.
Bake as directed for your pie.","url":"https://recipe.bluelayer.org/recipe/53884/never-fail-pat-in-the-pan-pie-crust"},{"id":"53864","title":"Mesub","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
butter, without salt","directions":"Put all the ingredients in a wok.
Mix well.
Switch on the gas.
Start rotating the mixture in a clockwise direction with the help of a'tavetha'.
Rotate the mixture continuously in the same direction.
After 5 minutes, the ghee will start binding the mixture.
In another 4-5 minutes, you will see globules of ghee on the edges.
Also, you will see the colour of the mixture turn to a light yellow.
Keep the flame on medium heat.
The mixture will start getting fluffy and bind together.
In the meantime,grease a moulding plate with a tsp.
or two of ghee.
Empty the contents of the wok on to the greased plate.
Sprinkle few drops of water on it.
Now the Mesub is ready and starts getting crystallised at the surface.
Sprinkle cardamom powder (to taste) on it.
Cut into diamond shaped pieces.
It is now ready to eat.
Store in an airtight container and use within one week.
I like to store mine refrigerated.
Cooking tip: For soft mesub, rotate the mixture in the same direction.","url":"https://recipe.bluelayer.org/recipe/53864/mesub"},{"id":"53859","title":"Peanut Brittle","ingredients":"sugars, powdered
oil, corn, peanut, and olive","directions":"Place baking paper on a baking tray
Add the caster sugar to a pan and slowly melt.
It will clump together as melting and then go a cloudy colour and then golden brown
Once melted add the peanuts to the pan and mix together
Once mixed tip out onto the baking paper and spread out.
(Caution as the sugar will be hot)
Leave to cool until set
Break into pieces and enjoy.","url":"https://recipe.bluelayer.org/recipe/53859/peanut-brittle"},{"id":"53847","title":"Streusel","ingredients":"sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Combine the sugars in a small bowl with your fingertips, breaking up any lumps.
Add the flour and mix to combine.
Cut the butter into 8 pieces and scatter them over surface.
Work the butter in with your fingertips until the mixture resembles coarse crumbs.
Storing the Streusel: Refrigerate it in an airtight container for up to 1 week or freeze for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/53847/streusel"},{"id":"53845","title":"Good Ol Fried Chicken","ingredients":"sugars, granulated
salt, table
water, bottled, generic
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornstarch
spices, pepper, black
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, paprika
spices, pepper, red or cayenne
salt, table
oil, olive, salad or cooking","directions":"Using a very large bowl, prepare the brine.
Mix the sugar, salt, and very cold water until the sugar and salt dissolve.
Place the chicken pieces in the bowl, covering all pieces, and refrigerate for 30-60 minutes.
While the chicken is brining, mix the water, flour, cornstarch, pepper, baking powder, paprika, cayenne, and salt until the batter is smooth.
Refrigerate this until youre ready to fry em up!
Heat your oil in a Dutch oven or deep fryer until it reaches 350 degrees F. Remove the chicken from its briny home and pat dry.
Thats a good chicken ...
Separating into two or three batches, dip the chicken into the batter, letting the extra batter drip back into the bowl, and transfer to the hot oil.
Fry the chicken until the thickest parts measure 175 degrees F (it will take about 12-15 minutes) and the chicken is golden brown.
Bring the oil back up to temperature and continue with the remaining chicken.
Place the finished pieces on a paper towel.
Serve hot!
Or refrigerate.
The chicken will keep up to two days.","url":"https://recipe.bluelayer.org/recipe/53845/good-ol-fried-chicken"},{"id":"53840","title":"Panko Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
egg substitute, powder
salt, table
spices, pepper, black","directions":"Preheat oven to 350 degrees.
Sprinkle salt and pepper on both sides of the chicken breasts.
Dip each piece of chicken first into the egg beaters then into the crumbs.
Place each piece on a greased baking sheet.
Bake in oven for 30 minutes or until chicken is done and top is a little browned.","url":"https://recipe.bluelayer.org/recipe/53840/panko-chicken"},{"id":"53835","title":"Apple Pie A-La-Mode Smoothie","ingredients":"yogurt, greek, plain, nonfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apple juice, canned or bottled, unsweetened, without added ascorbic acid
apples, raw, with skin
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Combine the frozen yogurt, applesauce, and apple juice in a blender.
Add the apple, cinnamon, and nutmeg.
Blend until smooth.","url":"https://recipe.bluelayer.org/recipe/53835/apple-pie-a-la-mode-smoothie"},{"id":"53827","title":"Deep-Dish Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
shortening, vegetable, household, composite
sugars, granulated
salt, table
alcoholic beverage, distilled, vodka, 80 proof
apples, raw, with skin
sugars, granulated
lemon juice, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
spices, cinnamon, ground
salt, table","directions":"Make the crust: Pulse the flour, 4 tablespoons butter, the shortening, sugar and salt in a food processor until it looks like fine meal.
Add the remaining 8 tablespoons butter and pulse until it is in pea-size pieces.
Drizzle in the vodka and 3 tablespoons cold water and pulse until the dough just comes together.
Divide the dough between 2 sheets of plastic wrap; use the plastic to help form each half into a disk.
Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
(The dough can be frozen for up to 2 months; thaw at room temperature.)
Make the filling: Peel the apples and slice 1/2 inch thick.
Transfer to a bowl and toss with the sugar and lemon juice.
Melt 4 tablespoons butter in a large skillet over medium-high heat.
Add the apples and cook, stirring occasionally, until softened, 15 to 18 minutes.
Add the flour, heavy cream, cinnamon and salt and stir until the juices thicken, about 2 minutes.
Remove from the heat and let cool completely.
(The filling can be made up to 2 days ahead; cover and refrigerate.)
Roll out 1 disk of dough into a 13-inch round on a floured surface.
Ease into a 9 1/2-inch deep-dish pie plate.
Add the filling, mounding it in the center; dot with the remaining 2 tablespoons butter.
Roll out the remaining disk of dough into a 12-inch round on a floured surface.
Lay the dough over the filling and press the edges together.
Fold the overhanging dough under itself and crimp the edge with your fingers.
Brush with heavy cream and sprinkle with sugar.
Cut a few slits in the top crust to let steam escape.
Chill at least 1 hour.
Set a baking sheet on a rack in the lower third of the oven; preheat to 425 degrees F. Set the pie on the hot baking sheet and reduce the oven temperature to 375 degrees F; bake until golden, 1 hour to 1 hour 10 minutes, rotating the pie as needed for even browning.
(Cover the edge with foil if it is browning too quickly.)
Transfer to a rack and let cool until set, about 3 hours.
Photograph by Johnny Miller","url":"https://recipe.bluelayer.org/recipe/53827/deep-dish-apple-pie"},{"id":"53822","title":"Hot Dried Beef Spread","ingredients":"nuts, pecans
butter, without salt
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
beef, grass-fed, ground, raw
spices, garlic powder
cream, sour, cultured
onions, raw
peppers, sweet, green, raw
sauce, worcestershire","directions":"Melt butter in small oven tray.
Toss pecans in butter, spread on tray and toast in oven at 350 degrees for 8 minutes, or until lightly browned; set aside.
Mix all remaining ingredients throughly and place in a 9\" pie plate.
Top with toasted pecans.
Chill in refrigerator until serving time.
Preheat oven to 350 degrees.
Bake for 20 minutes, serve hot with crackers.","url":"https://recipe.bluelayer.org/recipe/53822/hot-dried-beef-spread"},{"id":"53805","title":"Pecan Pralines","ingredients":"sugars, brown
sugars, granulated
cream, whipped, cream topping, pressurized
butter, salted
nuts, pecans","directions":"Place both types sugar and the cream in a heavy saucepan and bring to a boil over medium heat, stirring constantly.
When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees.
Remove the pan from the heat and allow the mixture to cool for 5 minutes.
Beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss.
Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble.
Allow the pralines to cool.
They can be eaten as is, stored in tins, or crumbled over vanilla ice cream for a New Orleans - style dessert.","url":"https://recipe.bluelayer.org/recipe/53805/pecan-pralines"},{"id":"53783","title":"5 Ingredient Fudge","ingredients":"butter, without salt
butter, without salt
spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
vanilla extract
sugars, granulated
pumpkin, raw
cocoa, dry powder, unsweetened","directions":"Line a 9\" square pan with foil; frease foil with 1 1/2 tesp butter.
In large microwave safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter.
Stir in milk and vanilla.
Spread into pan.
Refrigerate until firm.
Lift fudge out of pan.
Remove foil; cut into 1 inch squares.
Stor in refrigerator.
TOPPING:.
This is optional.
Mix confectioners sugar, pumpkin pie spice and cocoa and sprinkle on top of fudge.","url":"https://recipe.bluelayer.org/recipe/53783/5-ingredient-fudge"},{"id":"53773","title":"Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough.
Knead the dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth.
Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk.
Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.
Roll two to four of the pieces into 6-inch circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).
Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500F (Keep the unrolled pieces of dough covered.
Roll out the next batch while the first batch bakes.
).
Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up.
(If they haven't puffed up, wait a minute or so longer.
If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.
).
Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.
Remove the pitas from the oven, wrap them in a clean dish towel (this keeps them soft), and repeat with the remaining dough.
Store cooled pitas in an airtight container or plastic bag.","url":"https://recipe.bluelayer.org/recipe/53773/pita-bread"},{"id":"53768","title":"Pastry for a French Tart","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
water, bottled, generic","directions":"This is much more easily done in a food processor than by hand, but either method is acceptable.
If the processor is used, put the flour into the container of the processor.
Cut in the butter and add the sugar.
Start processing while adding the water a little at a time.
Add only enough water so that the dough can be held together and shaped into a ball.
Or put the flour into a mixing bowl.
Cut the butter into small pieces on top and sprinkle with sugar.
Using a pastry cutter, cut the butter into the flour.
Remove the pastry cutter.
Using the hands, start working the mixture while adding the water a teaspoon or so at a time.
Add only enough water while working the dough until the dough can be gathered into a ball.
Shape the dough into a ball.
Flatten the dough into a round patty about one and a half inches thick.
Wrap closely in foil or wax paper.
Refrigerate for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/53768/pastry-for-a-french-tart"},{"id":"53756","title":"Perfectly Moist Irish Wheaten Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Preheat oven to 400 degrees F (200 degrees C).
Prepare a shallow baking pan with cooking spray.
Sift together the bread flour, whole wheat flour, salt, baking soda, and 2 teaspoons sugar in a bowl.
Cut the margarine into the flour mixture until pieces are nearly indistinguishable.
Make a well in the center of the mixture and pour in the oil and buttermilk.
Stir with a spatula until dry mixture is completely moistened.
Move the dough to a lightly-floured surface.
Lightly knead the dough for no more than 1 minute.
Place the dough into the prepared pan; pat down and around to form a round loaf.
Cut a cross into the top of the loaf with your finger.
Brush the top with 1 tablespoon buttermilk; sprinkle 1 teaspoon sugar over the top of the loaf.
Bake in the preheated oven for 30 minutes.
Reduce heat to 375 degrees F (190 degrees C); rotate pan and bake another 30 minutes.
Allow loaf to cool on a wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/53756/perfectly-moist-irish-wheaten-bread"},{"id":"53751","title":"Southern Greens With Warm Pecan Dressing","ingredients":"turnips, raw
vinegar, balsamic
honey
mustard, prepared, yellow
nuts, pecans
oil, olive, salad or cooking","directions":"Wash greens well and tear in large pieces, removing any tough stems or ribs.
In a small, non-stick skillet, stir together the vinegar, honey and mustard, oil and pecans.
Cook over medium heat, stirring often, for 2 minutes.
Pour over greens and serve immediately.","url":"https://recipe.bluelayer.org/recipe/53751/southern-greens-with-warm-pecan-dressing"},{"id":"53747","title":"Mock Lobster","ingredients":"fish, cod, atlantic, raw
salt, table
spices, paprika
vinegar, distilled","directions":"Cut the cod into 2x2-inch pieces; place in non-stick skillet.
Barely cover with water; sprinkle salt and paprika over fish and bring to a quick boil.
Reduce heat and place on a low simmer for about 10 minutes (depending on thickness of fish) uncovered.
Drain out hot liquid and cover with cold water, add vinegar bring to quick boil again.
Again reduce it to a low simmer and let cook uncovered about 10 minutes.
Drain and serve immediately with drawn butter and fresh lemon juice.","url":"https://recipe.bluelayer.org/recipe/53747/mock-lobster"},{"id":"53734","title":"Caramelized Brussels Sprouts","ingredients":"brussels sprouts, raw
salt, table
butter, without salt
capers, canned
lemon juice, raw
spices, pepper, black
cheese, parmesan, hard","directions":"Stem the Brussels sprouts and peel off any wilted or bruised outer leaves.
With a paring knife, cut a shallow X into the stem end to help the sprouts become a bit more tender during cooking.
Cut each sprout in half.
In a saucepan, bring 2 quarts of water to a boil, then add 1 tablespoon of the salt and the Brussels sprouts.
Cook until tender when pierced with a knife, about 10 minutes.
In a large saute pan, melt the butter over medium-high heat and cook until golden brown.
Add the sprouts.
Cook for about 10 minutes, constantly moving the sprouts from side to side until theyre well caramelized on all sides.
Remove from the heat and add the capers, lemon juice, pepper, and the 1 teaspoon salt.
Sprinkle with the cheese and serve.","url":"https://recipe.bluelayer.org/recipe/53734/caramelized-brussels-sprouts"},{"id":"53730","title":"Low Carb - Garlic Parmesan Flax Seed Crackers","ingredients":"seeds, flaxseed
cheese, parmesan, hard
spices, garlic powder
salt, table
water, bottled, generic","directions":"Heat oven to 400F.
Mix all ingredients together.
Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.
Cover the mixture with a piece of parchment or waxed paper.
Even out the mixture to about 1/8 inch.
I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too.
The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up.
So after you spread it out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.
Bake until the center is no longer soft, about 15-18 minutes.
If it starts to get more than a little brown around the edges, remove from oven.
Let cool completely - it will continue to crisp up.
Break into pieces.
The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.","url":"https://recipe.bluelayer.org/recipe/53730/low-carb-garlic-parmesan-flax-seed-crackers"},{"id":"53726","title":"Potatoes-canning Recipe","ingredients":"potatoes, raw, skin
salt, table
water, bottled, generic","directions":"Leave smal potatoes whole, cut large potatoes into quarters.
In a large saucepan add potatoes and enough water to cover.
Cover pot and bring to a boil.
Boil for 10 minutes.
Drain potatoes.
Pack hot potatoes into a hot sterile quart jar.
Add salt if using.
Ladle boiling water over potatoes-leave 1 inch head space.
Remove air bubbles.
Wipe rims and adjust 2 piece caps.
Process quarts 40 minutes at 10 pounds pressure in a steam-pressure canner.
This recipe is for a single quart-you can make as many as you wish.
If you prefer pints use 1/2 t salt per pint and process 35 minutes at 10 pounds pressure in a steam-pressure canner.
Adjust times for your altitude.","url":"https://recipe.bluelayer.org/recipe/53726/potatoes-canning-recipe"},{"id":"53716","title":"Bavarian Pretzels","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
butter, without salt
water, bottled, generic
salt, table
leavening agents, baking soda
water, bottled, generic
butter, without salt
salt, table","directions":"In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water.
Let this mixture stand until bubble begin to form, about 15 minutes.
Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter.
Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
Divide the dough into 6 pieces and let them rest for a few minutes.
Roll out one piece at a time into a rope about 15 inches long.
Loop and twist into that cool pretzel shape.
Set on a baking sheet while you roll out the remaining portions.
Preheat the oven to 450 degrees F (220 degrees C).
Bring the remaining 3 cups of water to a boil and add the baking soda.
Remove from the heat.
Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through.
Place the soaked pretzels on a greased baking sheet.
Brush them with melted butter and sprinkle with coarse salt.
Bake in the preheated oven until golden brown, 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/53716/bavarian-pretzels"},{"id":"53715","title":"Foolproof Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour, baking powder, sugar, and salt together in a medium-size bowl.
Cut the shortening with a pastry blender or two knives until the mixture resembles coarse meal.
You may also use a food processor.
Add the milk, little by little, working a fork until the mixture comes together.
Turn the dough onto a lightly floured work surface and roll it out so it is about 1/4 inch thick.
Do not overhandle the dough.
Transfer it to a 9-inch pie plate for your pie.
Or form it into a ball, wrap in plastic, and refrigerate for up to 3 days.
*Tips from Ellen:.
To make rolling the dough easier, flour your rolling pin and work surface.
Don't be afraid to gently pick up the dough and turn it to prevent it from sticking.
To transfer the dough to the pie plate, loosely roll the dough around your rolling pin and unwrap it over the pie plate.
This prevents the dough from tearing.
If you are using a food processor to prepare the dough, pulse on and off until the mixture resembles coarse meal.
When the milk is added the dough will form a ball.
Stop pulsing at this point so the dough isn't overworked.","url":"https://recipe.bluelayer.org/recipe/53715/foolproof-pie-crust"},{"id":"53705","title":"English Toffee","ingredients":"butter, without salt
sugars, granulated
sugars, granulated
syrup, maple, canadian
water, bottled, generic
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Place a piece of foil that is big enough to cover a 9 X 13 jelly roll pan (like a cookie sheet with sides).
Spray the foil with cooking spray.
Sprinkle pecan pieces evenly on foil.
Melt butter, sugar (both the two cups and 1 tablespoon of sugar), Karo syrup, and water in pan on stovetop.
Bring the mixture to a boil.
Turn to medium heat and stir continuously until a candy thermometer says between 290 and 300 degrees or caramel in color.
Pour mixture over the pecans.
Spread evenly over the pecans.
Evenly distribute chocolate chips over toffee.
Let the chocolate chips melt on toffee for 5 to 10 minutes.
Use fork or spoon to spread melted chocolate chips over toffee.
Sprinkle 1 cup chopped walnuts on top of chocolate mixture.
Refrigerate until chocolate is firm.
Break toffee into pieces.
Store in an airtight container.
30 minutes preparation and cooking time does not include the time it takes to cool and the chocolate to harden on top.","url":"https://recipe.bluelayer.org/recipe/53705/english-toffee"},{"id":"53679","title":"NY Style Rye Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
salt, table
spices, onion powder
spices, garlic powder
oil, canola
honey
water, bottled, generic","directions":"Combine the rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl.
Stir in the canola oil and honey.
While stirring with a fork, slowly add the water until the dough comes together in a ball.
Cover and rest for 10 minutes.
Preheat an oven to 375 degrees F (190 degrees C).
Divide the dough into 4 sections, rolling each piece out on parchment paper to 1/8 inch thick.
Cut into desired shape then place on a baking sheet.
Prick each cracker a few times with a fork.
Bake in the preheated oven until the edges are brown and the crackers are crisp, 10 to 12 minutes.
Remove immediately to a cooling rack.","url":"https://recipe.bluelayer.org/recipe/53679/ny-style-rye-crackers"},{"id":"53677","title":"Chocolate Crunch","ingredients":"candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
oil, olive, salad or cooking
nuts, almonds
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Line a cookie sheet with aluminum foil.
In a double boiler, melt the semisweet and milk chocolates with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate may thicken slightly as it cools).
Stir the nuts, cereal and white chocolate pieces into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet.
Spread to the desired thickness.
Refrigerate 20-30 minutes, or until set.
Slide a metal spatula under the chocolate to loosen from the foil.
Break into uneven pieces.
Prep time includes refrigeration time.","url":"https://recipe.bluelayer.org/recipe/53677/chocolate-crunch"},{"id":"53676","title":"Thin, Crisp Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
leavening agents, baking soda
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined,.
about 10 seconds.
Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds.
With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds.
Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds.
Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes.
Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds.
Increase speed to medium and mix until thoroughly combined, about 10 seconds.
Scrape dough onto work surface; divide into quarters.
Working with one portion of dough at a time, roll 1/8-inch thick between two large sheets of parchment paper.
Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes.
Alternatively, refrigerate dough 2 hours or overnight.
Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees.
Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface.
Peel off top parchment sheet and gently lay it back in place.
Flip dough over; peel off and discard second parchment layer.
Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside.
Repeat with remaining dough until cookie sheets are full.
Bake cookies until slightly darkened and firm in centers when pressed with finger, about 15 to 20 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time.
Do not overbake.
Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4.
Repeat with remaining dough until all dough is used.","url":"https://recipe.bluelayer.org/recipe/53676/thin-crisp-gingerbread-cookies"},{"id":"53673","title":"All-Purpose Homemade Herbed Salt","ingredients":"salt, table
spices, oregano, dried
spices, thyme, dried
spices, rosemary, dried
parsley, fresh","directions":"Place the salt on a piece of paper towels and microwave at 600 W for about 1 to 2 minutes to let any moisture evaporate (adjust the time as you go).
I used 4 kinds of summery herbs which I grew for myself this time.
Try different herbs to your liking.
Put everything into a mill and grind until fine.
This is how the salt looks once everything is mixed together.
Sprinkle over pork and chicken before frying.
This is good for pasta dishes, salads, potato dishes and fish!
Store in a bottle.
You can buy cheap bottles at pound shops (or dollar stores) and prepare these as presents for your friends!","url":"https://recipe.bluelayer.org/recipe/53673/all-purpose-homemade-herbed-salt"},{"id":"53671","title":"Mothers Best Chicken Pie Recipe","ingredients":"onions, raw
soup, swanson chicken broth 99% fat free
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peas, green, frozen, unprepared
carrots, raw","directions":"Cook onion in fat in 2 qt saucepan till tender.
Blend in flour, salt and pepper.
Stir in chicken broth.
Boil and stir 2 min.
Add in chicken, peas and carrots; heat to boiling.
Keep warm while making pastry.","url":"https://recipe.bluelayer.org/recipe/53671/mothers-best-chicken-pie-recipe"},{"id":"53639","title":"Cherry Nut Bars","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oats
butter, without salt
sugars, granulated
cherries, sweet, raw
nuts, pecans
candies, marshmallows","directions":"In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter.
Mix at low speed until crumbly.
Reserve 1 1/2 cups of mixture for topping; press remainder into bottom of 9 x 13-inch baking pan.
Bake at 350F 12-15 minutes.
Spoon pie filling evenly over crust.
Sprinkle marshmallows and remaining crumbs over top.
Return to oven 25 to 35 minutes more, or until topping is golden.
Cut into bars when cool.","url":"https://recipe.bluelayer.org/recipe/53639/cherry-nut-bars"},{"id":"53636","title":"Ice Cream With Cherries","ingredients":"yogurt, greek, plain, nonfat
cherries, sweet, raw","directions":"Use cherry pie filling and topping to top scoops of vanilla ice cream or frozen yogurt.","url":"https://recipe.bluelayer.org/recipe/53636/ice-cream-with-cherries"},{"id":"53635","title":"Genocide-By-Chocolate Brownie Cake","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
soymilk, original and vanilla, unfortified
oil, olive, salad or cooking
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350 degrees Farenheit.
Sift together the flour, cocoa powder, sugar, salt, baking soda and baking powder.
Add the soy milk, oil and chocolate chips and mix gently until just smooth.
(Or at least as smooth as something can get with a cup of chocolate chips in.)
Pour into a lightly oiled and floured 8x8 square baking pan, and bake for approximately 35 minutes.
The toothpick test WILL NOT WORK.
There is usually too much chocolate in this cake for a toothpick to come out clean.
However, the edges of the cake will begin to pull away from the sides of the pan when it is done, and that is the most reliable way to tell.
Cut into 16 pieces and serve hot with ice cream, whipped cream, or whatever you like.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/53635/genocide-by-chocolate-brownie-cake"},{"id":"53630","title":"Peach Jam","ingredients":"peaches, yellow, raw
water, bottled, generic
sugars, granulated","directions":"Combine peaches and water in a large saucepot.
Cook gently 10 minutes.
Add sugar, stirring until dissolved.
Bring slowly to a boil.
Cook rapidly to gelling point, about 15 minutes.
As mixture thickens, stir to prevent sticking.
Remove from heat.
Skim foam if necessary.
Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace.
Adjust two-piece caps.
Process 15 minutes in a boiling-water canner.
Remove from hot water bath.
Cover with dry towel.
Allow to set until caps seal and jars are cool.","url":"https://recipe.bluelayer.org/recipe/53630/peach-jam"},{"id":"53616","title":"Goo Gone Homemade","ingredients":"oil, olive, salad or cooking
leavening agents, baking soda","directions":"Combine the vegetable oil and the baking soda in a small bowl.
It will be a somewhat thin mixture but not as thin as the real Goo Gone.
Dip the edge of a piece of paper toweling in the mixture and then rub over the sticky stuff you are trying to remove.
Keep doing this as needed.
It will probably take a couple applications, but it gets to a point where the sticky gunk starts releasing and rolling off.
Finish up by washing the item in warm soapy water.
This makes a small batch, but with using a ratio or one part vegetable oil with two parts baking soda, you may make as small or as large of a batch as you need.","url":"https://recipe.bluelayer.org/recipe/53616/goo-gone-homemade"},{"id":"53600","title":"Super Moist and Scrumpdillyishious Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
delallo, italian seasoned breadcrumbs,","directions":"Brush chicken on all sides with mayonnaise.
Place bread crumbs in large plastic food bag.
Add chicken 1 piece at a time; shake to coat well.
Arrange on rack in broiler pan or on foil-lined baking sheet.
Bake in 425 degrees oven for 40 to 45 minutes or until internal juices run clear.
VARIATION: Reduce bread crumbs to 1 cup and mix in 1/4 cup grated Parmesan cheese.
Substitute boneless chicken breast for chicken pieces.","url":"https://recipe.bluelayer.org/recipe/53600/super-moist-and-scrumpdillyishious-chicken"},{"id":"53597","title":"Pie Crust (Vegan)","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Mix together 1 1/4 cup flour with salt and tablespoon sugar.
Cut in the 1/2 cup margarine until the mixture resembles coarse crumbs.
Add water by the tablespoon (about 3 or 4), mixing in to make a good pie crust dough, and form into a ball.
Chill for a bit if you wish before rolling it out.
Make a double batch to be on the safe side.
It's always good to have a bit laying around.","url":"https://recipe.bluelayer.org/recipe/53597/pie-crust-vegan"},{"id":"53595","title":"SORREL PUNCH (Christmas in Jamaica) Recipe pearlD","ingredients":"spices, ginger, ground","directions":"Place the water and the piece of ginger into a good sized pot and bring to a hard boil.
Add the Sorrel , cover and turn the stove off.
Let it steep for 10 minutes and then carefully strain it into a heatproof pitcher.
Add white sugar to taste Add the white Rum Add the red Wine Stir it well and then re-taste for the sweetness you desire.
If too sour add more white sugar (easier to add than take out).
This punch should taste a bit acidic..not sweet.
Refrigerate until well chilled.
Serve over ice cubes in a medium glass (or use a punch bowl with ice) Store in refrigerator, should keep for at least a week or ten days.","url":"https://recipe.bluelayer.org/recipe/53595/sorrel-punch-christmas-in-jamaica-recipe-pearld"},{"id":"53591","title":"Olive Ladder Bread (Fougasse)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
olives, ripe, canned (small-extra large)
wheat flour, white, all-purpose, unenriched","directions":"You will need a large bread bowl, four 10- by 15- inch or larger baking sheets that will fit in pairs side-by-side in your oven, a sharp knife or razor blade, and a pastry brush.
Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 cups of the all purpose flour.
Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or up to two hours.Stir in olive oil, salt, olives, and buckwheat flour.
Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir.
Turn dough out onto a well floured working surface.
Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer.
Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap.
Let rise for 2 to 3 hours.
It will have almost doubled in volume.
Oil two 10 by 15 inch (or larger) baking sheets.
Flatten dough down gently with your hands, then turn out onto floured working surface.
Cut dough in half, return half to the bread bowl and cover.
Divide remaining half in two.
Knead each half into a ball and then flatten gently with the palm of your hand.
Let stand five minutes to rest.
Working with each piece in turn, flatten out with your palms into a rectangle or oval about 10 inches long and 5 to 6 inches wide.
It will be about 1/2 to 3/4 inch thick.
Transfer each to a lightly oiled baking sheet at least 14 inches long.
Let loaves rise for 20 to 30 minutes, covered with a damp towel or plastic wrap.
Preheat oven to 400 degrees and set rack at the center of the oven or just above.
(If your baking sheets do not fit side-by-side on one rack, place two racks in oven, one just above the center and one just below.
One bread can go on each rack; about halfway through baking (after 10 to 12 minutes), switch the two around.)
Just before placing in the oven, use a sharp knife or razor blade to make cuts through the breads: Starting two inches from the top and about an inch from the side, cut across the bread to within an inch of the other side.
Make two more cuts, parallel to the first, at about 2 inch intervals (the cuts should go all the way through the dough).
The dough will separate at each cut, so that the bread looks like a kind of fat-runged ladder; you can pull dough apart even more if you wish and if your baking sheets are long enough, by pulling gently on each end of the breads to make the slits gape more.
Brush each loaf lightly with olive oil all over, place in the oven, and bake for 20 minutes.
Breads will be golden when done.
Once first two loaves are in the oven, oil two more baking sheets, then flatten remaining dough, divide into two, and repeat steps required to form loaves.
Breads should almost have finished rising by the time the first batch comes out of the oven.","url":"https://recipe.bluelayer.org/recipe/53591/olive-ladder-bread-fougasse"},{"id":"53572","title":"3 Ingredient Corn Soup Recipe","ingredients":"corn, sweet, white, raw
milk, buttermilk, fluid, cultured, lowfat
salt, table","directions":"Cutting the kernels off the cob: Pull the outer leaves and silky threads off each ear of corn.
Put a large piece of waxed paper on cutting board.
Hold each ear of corn, large end upright, on the cutting board and, using a sharp knife, cut the kernels off the cob from top to bottom.
Pick up the ends of the waxed paper and, using it as a sling, transfer the corn to a heavy-bottomed saucepan.
Making the soup: Add in 3 c. of lowfat milk and the salt to the saucepan.
Turn the heat to medium-high and stir often till the lowfat milk begins to boil, then reduce the heat to medium-low, so the lowfat milk simmers, but does not boil.
Simmer for 15 min, stirring every few min.
Finishing the soup: If you want a crunchy corn soup, just add in the remaining 1 1/2 c. lowfat milk, taste and add in more salt if needed; heat and serve.
If you want creamy corn soup, pour the soup into a food processor and process till the corn is pureed (the kernels will be broken down into small bits, or possibly blended completely into the lowfat milk, depending on how powerful your processor is).
Pour the soup back into the saucepan and add in the remaining 1 1/2 c. lowfat milk.
Taste and add in more salt if needed; heat and serve.
This recipe yields 4 servings.
Comments: This easy summer soup can be either creamy or possibly crunchy, depending on whether you puree it or possibly not.","url":"https://recipe.bluelayer.org/recipe/53572/3-ingredient-corn-soup-recipe"},{"id":"53555","title":"Honeycomb Candy","ingredients":"sugars, granulated
water, bottled, generic
vinegar, distilled
syrup, maple, canadian
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite
spartan, real semi-sweet chocolate baking chips,","directions":"Butter or oil an 8\" square platter, set aside.
Put sugar, vinegar, syrup, and water in a heavy saucepan (cast iron if you have it).
Be careful that your pot is big enough, because sugar has a tendency to boil over.
Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved; syrup has melted.
Bring to a boil, cover boil for 3 minutes, then uncover and boil until temperature reaches 285-degrees F on a candy thermometer.
Remove from heat stir in the baking soda, mixing well to allow bubbles to subside a little.
once you add the baking soda the mixture WILL bubble up quite a bit.
Again, make sure your pot is large enough or it will bubble over the sides.
The baking soda is what gives it its light airy texture.
Pour into greased platter, leave until just beginning to set.
Mark into squares with a lightly oiled knife.
Leave to set completely.
Cut or break into pieces.
Combine chocolate chips, shortening baking chocolate in 2-quart glass micro-proof bowl.
Microwave on HIGH 2 minutes.
Using wooden spoon, stir through to melt.
Dip honeycomb pieces into chocolate, covering completely.
Let cool on waxed paper.","url":"https://recipe.bluelayer.org/recipe/53555/honeycomb-candy"},{"id":"53551","title":"Easy Bread Machine Pizza Dough","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
vital wheat gluten
leavening agents, yeast, baker's, active dry
lard","directions":"Add the water to the bread machines pan and then pour the flour, sugar, salt, and wheat gluten (if using) over the top.
Tap the pan to settle the ingredients and make a well in the center.
Add the yeast to the well, and then put the pieces of lard into the corners of the pan.
Set your bread machine to the dough setting and let er rip!
When the dough is done, shape it into a ball and let it rest while your oven heats to 450 degrees with your pizza stone on the lowest rack.
Roll it out to your desired shape and thickness and place on a pizza peel.
Add toppings and place on the pizza stone.
Bake for 15-20 minutes until done.","url":"https://recipe.bluelayer.org/recipe/53551/easy-bread-machine-pizza-dough"},{"id":"53533","title":"Marble Pistachio Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw","directions":"Melt each chocolate separately, using one of the following methods.
Method 1- Melt it in the microwave by setting the heat level to medium for about 2 to 2 and 1/2 minutes.
Glass bowls work well.
Method 2- Melt each chocolate separately over a double boiler on the stove.
I used method 2 but I dont have double boilers so I just used 2 pots and 2 glass bowls.
Takes maybe about 5 minutes.
Meanwhile shell your pistachios and break them up a bit.
Not too much though.
I put mine in a plastic baggie and whacked it with a rolling pin.
Sooo much fun.
Add half of the pistachios into each of the bowls of melted chocolate.
Mix.
Now pour the chocolate onto a parchment lined pan or sheet.
Do each type of chocolate separate from one another first pour in the bakers chocolate; then pour the white over the top.
Then pull a knife through the chocolate and create swirls to marble it.
Stick the pan in the fridge for a couple hours.
When its solidified, you can break it up into pieces.
Serve with melty, chocolatey hands and a big smile.","url":"https://recipe.bluelayer.org/recipe/53533/marble-pistachio-bark"},{"id":"53531","title":"Carmel Matzoh Crunch","ingredients":"butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Line a cookie sheet with foil and cover with baking parchment.
Cover pan evenly with matzoh boards, using what you need and cutting pieces to fit spaces as evenly as possible.
In a heavy saucepan, combine margerine and brown sugar.
Cook over medium heat, stirring constantly, for 3 to 5 minutes, until sugar desolves.
Remove from heat and pour over matzoh.
Bake at 375F (190C) for 15 minutes, checking every few minutes to be sure mixture does not burn.
Remove from oven and sprinkle with chocolate bits.
Let stand 5 minutes, then smear melted chocolate evenly.
Chill in refrigerator until set.
Makes 12 to 14 pieces, depending on size.","url":"https://recipe.bluelayer.org/recipe/53531/carmel-matzoh-crunch"},{"id":"53515","title":"My Perfect Fish Batter","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
dill weed, fresh
water, bottled, generic
lemon juice, raw","directions":"Use a med.
bowl, and with a wire whisk, whisk dry ingredients to be sure they are well blended.
Have a large skillet ready with and inch of veg.
oil nearly smoking hot.
Squeeze half a juicy lemon into a measuring cup, and fill to the 3/4 line with ICE cold water.
Mix quickly into the dry ingredients, till only small lumps remain.
It does not need to be smooth.
With tongs, drag each piece of fish through the batter till well coated on each side.
Lay the piece in the hot oil, and continue.
Do not crowd the pieces.
You can do this in batches, keeping cooked fish on a rack in a warm oven.
It will take a very short time, depending on the thickness of the fish.
Do not overcook.
Serve with lemon slices.","url":"https://recipe.bluelayer.org/recipe/53515/my-perfect-fish-batter"},{"id":"53513","title":"Grpa Home Made Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425*F.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Cut in the butter until the mixture resembles coarse meal.
Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times.
Pat or roll dough out to 1 inch thick.
Cut biscuits with a large cutter or juice glass dipped in flour.
Repeat until all dough is used.
Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
My Note: I do not substitute shortning for the butter or margarine, better flavor.
For those who didn't get the desired results -- Try these tips: The instructions say to knead 14-15 TIMES, NOT 14-15 minutes!
The object is to handle the dough as little as possible.
1.Don't overmix the dough once you add the milk and only pat together (no real \"kneading\" or they will be tough).
2.only add the amount of milk you need, some days i have to use it all and then others I have a little left in the cup.
3. make sure the butter is cold 4.can brush with melted butter before and/or after baking for added softness and flavor and 5. can place closer together if yours still aren't soft.
If you're new to biscuits, remember - any time you make biscuits (or scones or anything else that uses baking powder or soda to rise) you want to gently mix the dough JUST until the ingredients are all mixed-- don't maul it or knead it.
The more you handle your dough the more the gluten develops and the tougher your biscuits (or pie crust, etc.)
will be.
The only drawback was that they were bland and definitely had a slight baking powder taste.
I made them a second time and substituted cultured buttermilk powder (4 TBS Saco brand) + 1 Celsius water in place of the milk; dropped the baking powder back to 2 tsp; and added 1/2 tsp baking soda.
Oh my goodness -- perfection -- so flavorful and soft and fluffy!
Absolutely the best I've ever made or eaten - Hope these tip's help and thank you so much doing.
I do know that the barometer affects how your biscuits turn out, (works the same with anything with yeast, such as bread) so, if it's raining or very humid, they won't rise as well.
If it's hot and dry, they should rise beautifully.
So I kind of go by that when I am adding the liquid and flour (amounts).
After you've made enough biscuits, you can tell how their going to turn out by how the (uncooked) dough looks and feels.
I was thinking about the post that said they turned out dry on the outside and moist inside, if they seem very hard, then I would think possibly, they were cooked at too high a temperature and/or were left in too long.
Because my oven is very hot, I always turn it down by 25 degrees, and never assume that the time stated is going to be \"perfect\" for my oven, so I checked these after 10 minutes, and then watched them 2 to 3 minutes after.
Anyway, you should enjoy these.","url":"https://recipe.bluelayer.org/recipe/53513/grpa-home-made-biscuits"},{"id":"53500","title":"Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
lemon juice, raw
water, bottled, generic","directions":"Preheat oven to 220C (425F).
Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
Add the lemon juice and water.
Pulse just until moist crumbs form.
Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.
Wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze).
Elaborating on the original recipe I adopted -- Take one of the two disks and roll it out.
Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then \"unroll\" it into the dish, it's less likely to break this way.
I take an egg and separate the yolk from the white -- and using a pastry brush, I \"paint\"the pastry base with some of the egg yolk.
Don't use it all because you will need some of it to paint the lid of the pie too.
This will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added.
(Please note: in the photo series one of the small dishes contains the egg white -- it's not used in this recipe as we only need the yoke) Then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --.
Now roll out your second disk of dough and carefully place this on top of your pie.
(I dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry \"lid\") and then I use a fork to push the edges together.
After trimming the excess pastry from around the edges, I gather up the pastry scraps and roll them out -- cutting some \"leaves\" to decorate the top.I wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie.
Then I add a tablespoon of water to the last of the egg yolk and gently \"paint\" the whole top of the pie.
Lastly, use the fork to poke some holes around the pastry to let the steam out.
Put into the oven and bake according to the instructions for the recipe you are making.
In the demonstration photo series I made Australian Meat Pie(recipe #21726) and there is a precooked filling, so *that* recipe called for the first 15 minutes on 220C (425F) and then 180C (350F) for 25 minutes or until golden brown -- DO be aware that different fillings require different cooking times and temperatures and adjust accordingly.
Et Voila !
and so EASY !","url":"https://recipe.bluelayer.org/recipe/53500/classic-pie-crust-idiot-proof-step-by-step-photo-tutorial"},{"id":"53498","title":"Blueberry Pie Filling, Forget the Cans!","ingredients":"blueberries, raw
sugars, brown
cornstarch
spices, cinnamon, ground
spices, cloves, ground","directions":"Make sure your 16-oz bag of blueberries is good and defrosted!
If you need extra, it's okay if you use ones that are still frozen-- I made it that way, the rest need to be thawed with that blueberry juice floating around in the pot.
Empty the blueberries, juice and all, into a heavy-bottom saucepan for easy dispersion with the brown sugar on medium heat.
It's okay if your brown sugar is lumpy/hard.
Stir around until the sugar is mostly dissolved.
Add the spices to your liking to the mix, namely cinnamon.
Add the cornstarch and stir in well.
Keep the heat on low and let simmer for about 5 minutes, and stir well again, it should have a nice thick glue-like consistency.
It's ready to serve over something like white cake and ice cream!
Can also be refridgerated for about a week.
For pie baking, simply pour into a pre-baked or homemade 9 or 10 inch pie shell and pat down evenly and add your own pie crust or streusel topping.","url":"https://recipe.bluelayer.org/recipe/53498/blueberry-pie-filling-forget-the-cans"},{"id":"53493","title":"Pistachio Brittle","ingredients":"butter, without salt
water, bottled, generic
sugars, granulated
syrups, corn, light
salt, table
nuts, pistachio nuts, raw
leavening agents, baking soda
vanilla extract","directions":"Grease a cookie sheet and a spatula with butter or if you have a silicone baking sheet line a cookie sheet with it.
In a heavy medium saucepan combine butter, water, sugar and corn syrup.
Clip a candy thermometer to the saucepan.
Cook over high heat until the mixture reaches 310 F which should take about 15 minutes.
To prevent the sugar from crystallizing wash down the pan several times with a pastry brush that has been dipped in water.
When the mixture is almost up to temperature, in a small bowl combine the baking soda and the vanilla.
Once the mixture reaches 310 F quickly stir in the pistachios and the salt with a wooden spoon or silicone spatula.
Make sure the nuts are completely coated.
Add the vanilla and baking soda mixture over the heat and stir.
The mixture will start to stiffen.
Once the brittle is cooked you need to work very quickly before it set up.
Pour the brittle out onto the prepared cookie sheet and spread it out with a wooden spoon or a silicone spatula.
Set it aside to cool.
TIP: Have ready another cookie sheet, another silicone baking mat and a pair of good potholders.
Place the cookie sheet upside down on the counter and put the baking mat on it right side up (stickiest side up).
Right after you pour and spread the brittle flip the extra pan with the baking mat on top of the brittle so that the stickier side is on top of the brittle.
Press down hard with the potholders the pan will get hot so be sure to use potholders.
Press evenly to shape the brittle so it comes out the same thickness.
After 5 minutes run a buttered spatula under the brittle to loosen it.
Set it aside to cool completely.
When it's cooled break it into pieces.
Store in an airtight container between sheets of wax paper or parchment paper.
In hotter weather store it in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/53493/pistachio-brittle"},{"id":"53491","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees F.
Place the flour and chilled butter in a medium mixing bowl.
Work the butter into the flour with a pastry cutter, a fork, or your fingertips until the butter pieces are a little larger than an English pea, but not larger than a lima bean.
If you are using your fingers, work quickly so that the heat of your hands won't melt the butter.
Pour in all of the buttermilk and, using light pressure, fold the mixture a few times with a plastic spatula until it holds together.
Do not overmix.
In order to make light biscuits, it is important to work the dough as little as possible.
Turn the dough out onto a floured board and knead it quickly and gently 6 to 10 times or until it begins to be almost homogenized.
There will be large pieces of butter throughout.
Sprinkle a little flour under the dough so that it won't stick to the board and lightly dust the top of the dough so that it won't stick to the board and lightly dust the top of the dough so that it won't stick to the rolling pin.
Roll the dough out to about 1/2-inch thickness.
Cut the dough into 2-inch rounds, place on an ungreased baking sheet, and bake in the preheated oven for about 15 minutes.
I like the biscuits to be crispy and brown on the top and bottom, but not dry in the middle.
Remove the baking sheet from the oven and brush the tops of the biscuits with the melted butter.
Serve right away.
Now comes the important part: deciding how many biscuits you want to eat.
When they are served, take that many.
Then, instead of using a knife to cut them, use your fingers to separate the tops from the bottoms.
Butter the centers lavishly and replace the tops.
Another taste treat, a southern tradition that has all but become history, is to mix together equal parts sorghum and butter with a fork and spread on your hot biscuits.
If you can't find sorghum, use regular molasses.
The results won't be quite as exquisite, but you'll get the idea.","url":"https://recipe.bluelayer.org/recipe/53491/buttermilk-biscuits"},{"id":"53487","title":"Double Chocolate Chews","ingredients":"butter, without salt
cheese, parmesan, hard
sugars, granulated
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.
Spray 2 sheet pans with non-stick cooking spray.
In a medium mixing bowl, cream together the butter, cream cheese, sugar and brown sugar.
Beat in the vanilla.
Into a small bowl, sift the flour, cocoa and salt and stir to combine.
Blend the dry ingredients into the butter mixture.
Stir in the chocolate chips.
Divide the dough into quarters.
Divide each quarter into eight (8).
Form a ball with each piece of 8 by rolling between your palms.
Place each ball on a sheet pan.
Using the bottom of a glass, press the nuggets into 2\" rounds.
Bake 8 minutes or until slightly puffed and very soft to touch.
Let cool on the sheetpans for 1 minute before transferring to racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/53487/double-chocolate-chews"},{"id":"53486","title":"Strawberry and Rosemary Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, rosemary, dried
salt, table
butter, without salt
cream, fluid, heavy whipping
jams and preserves, apricot
lemon juice, raw
sugars, powdered","directions":"Place an oven rack in the middle of the oven and preheat the oven to 375F.
Line a baking sheet with parchment paper.
Set aside.
In the bowl of a food processor, pulse together the flour, granulated sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.
With the machine running, gradually pour in the heavy cream and process until the mixture forms a dough.
On a lightly floured work surface, roll out the dough into a 10-inch circle thats 1/2 inch thick.
Using a 3-inch heart-shaped or similarly sized cookie cutter, cut out pieces of dough and place on the prepared baking sheet.
Gently knead together any leftover pieces of dough and roll out to 1/2 inch thick.
Cut the dough with the cutter and place on the baking sheet.
Using your index finger or a small, round measuring spoon, gently make an indentation in the center of each scone.
Spoon a heaped 1/2 teaspoon of jam into each indentation.
Bake for 18 to 20 minutes, or until the edges of the scones are golden brown.
Transfer the cooked scones onto a wire rack.
Cool for 30 minutes.
In a medium bowl, mix together the lemon juice and confectioners sugar until smooth.
Gradually add 1 to 2 tablespoons water until the mixture is thin enough to drizzle.
Using a spoon, drizzle the glaze over the scones.
Place the scones on a wire rack for about 30 minutes until the glaze has set.
Store in an airtight container for up to 2 days.
The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl.
Add the butter.
Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal.
Gradually stir in the heavy cream until the mixture forms a dough.","url":"https://recipe.bluelayer.org/recipe/53486/strawberry-and-rosemary-scones"},{"id":"53471","title":"Coconut Brittle Cake Topping","ingredients":"sugars, brown
butter, without salt
cream, whipped, cream topping, pressurized
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine brown sugar, butter and cream in bowl, mix well.
Add coconut, nuts, and rice krispies.mix well.
Spread topping over warm cake.
Broil 3\" from heat source for 2 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/53471/coconut-brittle-cake-topping"},{"id":"53467","title":"Peanuts & Parmesan \"nuts\"","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
oil, corn, peanut, and olive","directions":"Put everything except peanuts in your mixer and blend quickly together.
Take out of the mixer bowl and blend in peanuts with your hands.
Shape into lengths as thick as a finger directly on an oven tray on a parchment paper; chill for 1 hour or so.
Slice into bite size pieces with a sharp knife.
Bake in 200C/390F for about 10 minutes or until they are slightly golden.","url":"https://recipe.bluelayer.org/recipe/53467/peanuts-parmesan-nuts"},{"id":"53463","title":"Whiskey-Glazed Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
nuts, pecans
butter, without salt
sweetener, syrup, agave
spices, cinnamon, ground
spices, nutmeg, ground
spices, pepper, red or cayenne
salt, table
alcoholic beverage, distilled, whiskey, 86 proof
apples, raw, with skin","directions":"Preheat the oven to 375 degrees F.
Place the potatoes on a baking sheet and cook the potatoes whole, do not pierce.
Bake for 45 minutes to 1 hour.
Lightly squeeze the potatoes - if they are soft, they are done.
Let cool.
In a small saute pan over high heat, add the pecans and lightly toast.
Add 4 tablespoons of butter, reduce the heat to medium, add the agave and spices, and allow to simmer for 4 to 5 minutes.
Add the whiskey and continue to simmer for 5 minutes more.
Peel the potatoes and cut into 1/2-inch slices.
Butter the bottom and sides of an 8 by 8-inch baking dish.
Arrange the sweet potatoes, alternating with the apples.
Pour the whiskey-pecan mixture over the top and place in the oven.
Bake for 30 minutes, basting the top with the whiskey sauce once at 15 minutes.
Remove and serve immediately.","url":"https://recipe.bluelayer.org/recipe/53463/whiskey-glazed-sweet-potatoes"},{"id":"53459","title":"Rosemary-and-Balsamic-Roasted Grapes and Olives","ingredients":"oil, olive, salad or cooking
spices, rosemary, dried
nuts, walnuts, english
salt, table
vinegar, balsamic
sweetener, syrup, agave
grapes, red or green (european type, such as thompson seedless), raw
olives, ripe, canned (small-extra large)","directions":"Preheat oven to 350F.
Grease 2 shallow baking dishes with oil.
Warm 2 1/2 tsp.
oil with 1 tsp.
rosemary in skillet over medium-low heat 2 to 3 minutes, stirring occasionally.
Remove from heat; stir in walnuts and salt.
Spread nuts in 1 prepared baking dish.
Whisk together vinegar and agave nectar in bowl.
Stir in grapes, olives, and remaining 1 1/2 tsp.
rosemary.
Spread mixture in remaining baking dish.
Roast walnuts 9 to 12 minutes in oven, or until golden-brown.
Remove, sprinkle with more kosher salt, if desired, and cool.
Increase oven heat to 400F.
Roast olives and grapes 20 to 25 minutes, or until sauce is syrupy, stirring occasionally.
Cool 10 minutes, stirring occasionally.
Sprinkle walnut pieces over grapes and olives, and serve warm.","url":"https://recipe.bluelayer.org/recipe/53459/rosemary-and-balsamic-roasted-grapes-and-olives"},{"id":"53452","title":"Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive
salt, table
butter, without salt
leavening agents, baking soda
water, bottled, generic","directions":"Heat sugar, syrup, and water over medium heat until sugar is dissolved.
Continue to cook over medium heat to soft ball stage.
Add peanuts and salt.
Continue cooking to hard ball stage.
Remove from heat and quickly stir in butter and soda.
Pour into buttered jelly roll pan and quickly spread out.
It does not have to reach edges of pan.
Allow to cool completely and then break into pieces.
Store in a sealed container.","url":"https://recipe.bluelayer.org/recipe/53452/peanut-brittle"},{"id":"53445","title":"Almond Bark Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive
nuts, almonds
peanut butter, smooth style, without salt","directions":"Melt the peanut butter and almond bark together in the microwave or on low on the stove.
Dump the popped popcorn, peanuts, rice krispies and peanuts together in a large bowl.
Pour the almond bark/peanut butter mixture over and mix well.
Lay out on a grease cookie sheet.
Let harden.
Put in zip lock bags.
I'm guessing on servings; I'd say 16-20.","url":"https://recipe.bluelayer.org/recipe/53445/almond-bark-popcorn"},{"id":"53442","title":"Savory Spiced Shortbread Bites","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, paprika
salt, table
spices, pepper, red or cayenne
spices, curry powder
spices, cumin seed
water, bottled, generic","directions":"Beat butter with sugar until fluffy.
Blend all seasonings well with flour, and add all to the butter mixture.
Mix with until just combined.
On a lightly floured surface, knead about 8 times with hands, until dough comes together.
Add ice water as needed if dough is too crumbly.
Divide dough into 4 equal pieces.
On a sheet of wax paper, roll each piece of dough into a 3/4\"-thick log.
Sprinkle lightly with a dusting of cayenne, or a mix of all the above spices if you like.
Wrap each log in wax paper and freeze for about 20 minutes, until fairly firm.
Slice about 1/2\" thick and bake for 15 minutes at 350.
(The logs can be frozen a week or more ahead of time, but you will want to let them soften a bit before slicing, to prevent crumbling.
).","url":"https://recipe.bluelayer.org/recipe/53442/savory-spiced-shortbread-bites"},{"id":"53438","title":"Hoisin Barbecued Chicken","ingredients":"sauce, hoisin, ready-to-serve
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
catsup
sugars, brown
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine first 6 ingredients in a bowl.
Place 3/4 cup sauce into a large bowl; cover and chill remaining bbq'd sauce.
Add chicken pieces to bbq sauce and coat.
Cover and marinate in refrigerator 8 hours or overnight.
Preheat oven to 375.
Remove chicken from bowl.
Place on a broiler pan coated with cooking spray.
Bake at 375 for 30 minutes.
Turn chicken; baste with the reserved marinade.
Bake an additional 20 minutes or until done.
Discard marinade.
Bring remaining 3/4 cut bbq sauce to a boil in a small saucepan; reduce heat and cook until slightly thick.
Drizzle chicken with sauce.","url":"https://recipe.bluelayer.org/recipe/53438/hoisin-barbecued-chicken"},{"id":"53433","title":"Not-Quite-Whole-Grain Baguettes","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine the dry ingredients in the bowl of a food processor.
With the machine running, add water until a ball forms, about 30 seconds.
(Start with 1 1/2 cups water; you may need a little more or less.)
Then process for an additional 30 to 45 seconds.
Put the dough ball in a bowl, cover with plastic wrap and let sit until risen, 2 to 3 hours.
Cut the dough into 3 pieces, and using an absolute minimum of flour to prevent sticking, form each into a rough log.
(You can make one large boule, or a ciabatta-shaped loaf or whatever else you like.)
Cover with a towel and let sit about 20 minutes.
Then shape into long baguettes; support their shape by letting them rise in baguette pans or a lightly floured piece of canvas.
Set the oven to 465.
(If you have a pizza stone, leave it in there.)
The loaves will be ready to bake in 30 minutes or so.
Slide in on a peel or in baguette pans.
Slash or cut the top of the loaf.
Bake, lowering heat if necessary to prevent browning, until the loaves read 210 internally (not more), 20 to 30 minutes.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/53433/not-quite-whole-grain-baguettes"},{"id":"53432","title":"Pork Medallions With Mustard","ingredients":"bread crumbs, dry, grated, plain
spices, thyme, dried
spices, garlic powder
spices, onion powder
pork, fresh, loin, tenderloin, separable lean only, raw
mustard, prepared, yellow
butter, without salt","directions":"Mix crumbs thyme, garlic salt and onion powder.
Cut tenderloin crosswise in 12 pieces; pound each piece to 1/4 inch thickness.
Mix mustard and butter; brush on each side of pork.
Coat with crumb mixture.
Put in greased shallow baking pan.
Bake, uncovered, at 425* for 10 minutes.
Turn and bake 5 minutes more.","url":"https://recipe.bluelayer.org/recipe/53432/pork-medallions-with-mustard"},{"id":"53424","title":"Low-Fat Rice on the Grill","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
mushrooms, white, raw
peppers, sweet, green, raw
onions, raw
soup, chicken broth or bouillon, dry
water, bottled, generic
catsup
margarine, regular, 80% fat, composite, stick, without salt","directions":"In a 9 inch round aluminum foil pie pan, combine the first seven ingrediets.
Dot with margarine and cover with heavy-duty foil.
Make sure to seal edges tightly.
You also can use the new Reynolds Foil bags.
Heat up grill and place pie pan on top off rack.
Grill for 15 minutes or until liquid is all absorbed.
Before serving, fluff with a fork.","url":"https://recipe.bluelayer.org/recipe/53424/low-fat-rice-on-the-grill"},{"id":"53414","title":"Luscious Raspberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
syrup, maple, canadian
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
raspberries, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a baking sheet.
In a large bowl, stir together flour, baking soda and baking powder.
Mix in butter and raspberry syrup.
Add buttermilk and cream; mix just until moistened.
Fold in raspberries.
Form into an oblong loaf and place on a baking sheet.
Bake in preheated oven for 12 to 15 minutes.
Remove from the oven and cut loaf into 6 wedge shaped pieces.
Place pieces on baking sheet and continue baking for 15 minutes, until golden.","url":"https://recipe.bluelayer.org/recipe/53414/luscious-raspberry-scones"},{"id":"53412","title":"Maple Almond Brittle","ingredients":"syrup, maple, canadian
syrups, corn, light
salt, table
sugars, granulated
nuts, almonds","directions":"In a heavy saucepan combine the maple syrup, the corn syrup, the salt, and the sugar.
Bring the mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, and boil the mixture, undisturbed, until it registers 300 degrees F on a candy thermometer.
Stir in the almonds quickly and pour the mixture onto an oiled marble slab or a baking sheet lined with foil.
Spread the mixture as thin as possible with a metal spatula and let it cool.
Break the almond brittle into serving pieces.","url":"https://recipe.bluelayer.org/recipe/53412/maple-almond-brittle"},{"id":"53409","title":"Dark Chocolate Frosting","ingredients":"candies, semisweet chocolate
syrups, corn, light
salt, table
cream, fluid, heavy whipping
sugars, granulated
butter, without salt","directions":"Place chocolate, corn syrup, and salt in food processor.
In small saucepan, bring cream to boil.
With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.
Stop food processor and add confectioners sugar, processing until sugar is incorporated, about 30 seconds.
While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.
Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes.
Youll know its ready when a spoon can stand up in it.","url":"https://recipe.bluelayer.org/recipe/53409/dark-chocolate-frosting"},{"id":"53406","title":"Bacon-Wrapped Barbecued Shrimp","ingredients":"sauce, barbecue
spices, garlic powder
lemon juice, raw
crustaceans, shrimp, raw (not previously frozen)
bacon, meatless","directions":"Cut slices of bacon in half.
Cook bacon half way (should not be crisp).
Combine Jack Daniels Barbeque Sauce, lemon juice and garlic powder (pour half of mixture into separate bowl for use later).
Dip shrimp into half of sauce to thoroughly coat.
Wrap each piece of shrimp with 1/2 piece of bacon.
Place on skewer (leave small space between pieces).
Place on greased hot grill, basting with remaining sauce mixture.
Grill for approximately 4 to 6 minutes (depending on size of shrimp).","url":"https://recipe.bluelayer.org/recipe/53406/bacon-wrapped-barbecued-shrimp"},{"id":"53401","title":"Sugar Pie","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix brown sugar and flour together.
Gradually add the milk or cream.
Pour this mixture into the pie shell and bake on the bottom shelf of your oven at 350 F or 180 C for about 60 minutes.
To check for 'doneness' insert a knife and if it comes out 'fairly' clean, then it's ready.","url":"https://recipe.bluelayer.org/recipe/53401/sugar-pie"},{"id":"53395","title":"Double Chocolate Bark","ingredients":"candies, semisweet chocolate
spices, ginger, ground
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
nuts, pistachio nuts, raw","directions":"Line 13 x 9 pan with aluminum foil.
Use enough foil to hang 2 inches over all sides.
Melt semi sweet chocolate and stir in chopped ginger.
Spread evenly in pan.
Let stand for 1 hour.
Melt white chocolate.
Let sit for 20 minutes and spread over semi sweet chocolate layer.
Sprinkle with pistachios and cranberries.
Press fruit and nuts gently into white chocolate.
Cover loosely.
Let sit for at least 8 hours.
Remove from pan using foil.
Remove foil.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/53395/double-chocolate-bark"},{"id":"53393","title":"Old Fashioned Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"in a 3 qt saucepan combine sugar, corn syrup and water.
Cook over low heat, stirring occasionally until sugar is dissolved and mixture comes to a full boil 20-30 minutes.
add butter, continue cooking stirring occasionally until candy thermometer reaches 280*F (138*C) or small amount of mixture dropped into ice water forms pliable strand (80-90) minutes.
stir in peanuts, continue cooking stirring occasionally until candy thermometer reaches 305*F (152*C) or small amount of mixture dropped into ice water forms brittle strands (12-14minutes).
remove from heat, stir in baking soda.
pour mixture onto 2 buttered cookie sheets.
spread about 1/4in thick.
cool completely, break into pieces.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/53393/old-fashioned-peanut-brittle"},{"id":"53377","title":"Easy Dublin Coddle","ingredients":"potatoes, raw, skin
onions, raw
pork, fresh, loin, tenderloin, separable lean only, raw
bacon, meatless
soup, chicken broth or bouillon, dry
spices, nutmeg, ground
butter, without salt","directions":"Melt butter in 3-quart pot or a medium wok.
Slice onions thinly, peel and cube potatoes, cut meat into bite sized pieces.
Lightly brown onions.
Add all other ingredients; bring to a boil, reduce heat, simmer until potatoes are tender.
Pour off excess broth (I keep it to make soup later) and serve with the mustard.","url":"https://recipe.bluelayer.org/recipe/53377/easy-dublin-coddle"},{"id":"53373","title":"Walnut Crumb Topping","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
nuts, walnuts, english","directions":"In a large bowl, combine the flour, brown sugar, cinnamon, and salt.
Using a pastry blender, incorporate the butter by cutting it in to the flour until the butter forms small, pea-size pieces.
Add in the chopped walnuts, using your fingers to gently incorporate them into the crumb base.
Pair this topping with a traditional pastry pie shell and the filling of your choice.
Once the filling has been placed in the pie shell, distribute the walnut crumb topping evenly over the filling until it is completely covered.
Bake as directed.","url":"https://recipe.bluelayer.org/recipe/53373/walnut-crumb-topping"},{"id":"53356","title":"Beet Relish","ingredients":"beets, raw
horseradish, prepared
vinegar, cider
dill weed, fresh
salt, table","directions":"Bring beet and enough water to cover beet to a boil in a saucepan.
Reduce heat and simmer for 45-50 minutes (I boiled mine for closer to 30 minutes).
Drain and let cool and then slip skins off of beets and chop in big pieces -- remember to let the food processor do the work!
Put beets with the remainder of the ingredients in a food processor and pulse until finely chopped.
Cover and refrigerate for up to one week.","url":"https://recipe.bluelayer.org/recipe/53356/beet-relish"},{"id":"53334","title":"Chocolate Motherlode Frosting","ingredients":"candies, semisweet chocolate
cream, fluid, heavy whipping
sugars, granulated
syrups, corn, light
butter, without salt","directions":"Finely chop chocolate.
In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
Remove pan from heat and add chocolate, whisking until chocolate is melted.
Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides.","url":"https://recipe.bluelayer.org/recipe/53334/chocolate-motherlode-frosting"},{"id":"53307","title":"Make Ahead Pumpkin Breakfast Quinoa - Gluten Free Fall Breakfast","ingredients":"water, bottled, generic
quinoa, uncooked
salt, table
pumpkin, raw
sugars, brown
pumpkin, raw","directions":"Rinse the quinoa in a colander to help remove the bitter taste.
In a medium saucepan, bring 4 cups of water to boiling, then add the rinsed quinoa.
Return to boiling, then reduce heat, cover and cook for 20 minutes.
Once cooked, fluff with fork and add the canned pumpkin, brown sugar (or other sweetener, added to taste), and the spices.
If you don't have the pumpkin pie spice on hand, adding 2 teaspoons cinnamon plus 1 teaspoon of ginger will work too.
Serve Pumpkin Breakfast Quinoa with a piece of fruit.
To prepare as \"make ahead.\"
divide into small plastic containers and refrigerate up to 5 days.","url":"https://recipe.bluelayer.org/recipe/53307/make-ahead-pumpkin-breakfast-quinoa-gluten-free-fall-breakfast"},{"id":"53296","title":"Fast Flour Tortillas or Chapattis","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"The dough keeps for about 3 days in the fridge in a Ziploc bag and rolls out just fine straight from the fridge, but you can bring it to room temperature if you like or if your dough feels too stiff.
For the dough:
Whisk the flour, baking soda and salt together in a large bowl; make a well in the center and pour in the water and oil.
Stir with a fork or wooden spoon until a rough ball forms, then knead gently for a minute with your hands right in the bowl.
Cover the bowl and let the dough rest for about 15 minutes to an hour.
For tortillas:
Divide into 8 to 14 balls, depending on how thick and or big you want your tortillas.
For a very thin 10-inch tortilla, you need about a 1 1/4 inch in diameter ball of dough.
Heat a heavy-bottomed frying pan or griddle on high heat for about 1 to 5 minutes (depending on how thick your pan is), until a little splash of water evaporates upon contact.
I find that a cast iron pan works best, but a cheap old nonstick fry pan works good, too.
You just need to be very careful not to get it too hot.
On a well-floured surface, roll out the ball of dough until very thin.
The dough should be really elastic.
I like to roll it to about 3/4 the size I want and then stretch it the rest of the way in my hands to get a better feel for the thinness I want.
Place the tortilla in the preheated pan and cook for about 1 minute per side, or until bubbled with dark brown spots.
You can gently press the tortillas with a flipper to brown it more evenly.
Use immediately or stack covered with foil or a kitchen towel until ready to serve.
For chapattis (you will need a gas or propane stovetop for the charring, or a gas or charcoal grill):
Divide dough into 6 or 7 pieces, shape into balls and one at a time roll to about an 1/8-inch thickness for a fairly thick chapatti.
Heat a heavy-bottomed frying pan or griddle on high heat for a couple minutes, and turn on another burner to medium.
Quickly cook the chapatti on both sides until just cooked but not yet browned.
Flip it onto the open burner with kitchen tongs, cook on both sides for a few seconds until covered with black and brown spots and very puffed, then serve immediately.
You can also cook them on the grill by throwing them on the cool side for a couple minutes per side and then quickly charring them on the hot side.","url":"https://recipe.bluelayer.org/recipe/53296/fast-flour-tortillas-or-chapattis"},{"id":"53290","title":"Parmesan & Walnut Cheese Crisps","ingredients":"cheese, parmesan, hard
nuts, walnuts, english","directions":"In a bowl toss Parmesan and walnuts together.
Spread mixture evenly on a parchment paper lined baking sheet.
Bake until bubbly and golden, time will depend on your oven so watch carefully.
Remove from oven and allow to cool.
Break into random pieces.","url":"https://recipe.bluelayer.org/recipe/53290/parmesan-walnut-cheese-crisps"},{"id":"53268","title":"Easy No-Bake Granola","ingredients":"oats
wheat flour, white, all-purpose, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
peanut butter, smooth style, without salt
honey
salt, table
vanilla extract
cranberries, dried, sweetened","directions":"In a large bowl, combine the oats, oat flour and crisp rice cereal.
Set aside.
In a small saucepan, combine the peanut butter, honey and kosher salt.
Cook over low heat, stirring constantly, until well mixed and the peanut butter is warmed through and melted.
Remove from the heat, add the vanilla-nut extract (or vanilla extract) and mix until well combined.
Pour the peanut butter mixture over the oat/cereal mixture and stir until well combined.
Its sticky and doesnt appear to want to mix in, but keep stirring and it will.
I start the process with a wooden spoon and once the peanut butter mixture is coating the cereal, I use my hands to continue mixing and breaking apart the larger pieces of cereal.
Add the mix-ins of your choice.
If youre using chocolate, let the cereal mixture cool before adding so the chocolate wont melt.
Stir again to mix well.
Once the granola is completely cooled, store in an airtight container.
Notes: 1.
If you dont have oat flour on hand, you can make it by grinding oats in a blender or food processor.
I take a rounded 1/2 cup of oats and use my Magic Bullet to pulse the oats until theyre a smooth, flour-like consistency.
Grind the oats, then measure them to equal 1/2 cup.
Slightly adapted from Chelseas Messy Apron.","url":"https://recipe.bluelayer.org/recipe/53268/easy-no-bake-granola"},{"id":"53264","title":"Caramel Almond Bars","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
nuts, almonds
butter, without salt
milk, canned, condensed, sweetened
butter, without salt
sugars, granulated
candies, semisweet chocolate
oil, olive, salad or cooking
nuts, almonds
sugars, granulated
water, bottled, generic","directions":"Grease 19cm x 29cm rectangular pan.
Line base and two long sides with baking paper extending paper 2cm above edge of pan.
For crust:.
In medium bowl combine biscuit crumbs, grounded almonds and melted butter.
Press over base of prepared pan.
Refrigerate until firm about 30 minute.
For filling:.
In medium saucepan melt 60g of butter and 2 Tablespoon sugar add condensed milk.
Simmer whisking constantly over medium heat until mixture thickens and is golden brown.
It takes about 8 minutes.
Spread hot caramel over crumb layer,refrigerate until firm.
Spread combined chocolate and oil over bars and leave to set.
Caramelized almonds - garnish:.
In small saucepan melt sugar and water bring it to the boil over high heat.
Cook until golden brown takes about 5-10 minutes add sliced almonds.
Stir well.
Pour over silikon mat (silkpat)or well oiled baking tray.
Quickly spread it out with wooden spoon.
Let it cool.
Break into pieces by hand and put on top as a garnish.","url":"https://recipe.bluelayer.org/recipe/53264/caramel-almond-bars"},{"id":"53263","title":"Crab Roll Hors D'Oeuvre","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
cheese, parmesan, hard","directions":"Season slightly with your choice of the following: salt, cream, onion, sherry pepper, tabasco, mustard or Worcestershire.
Remove all cartilage from crabmeat.
Very gently mix crab with cream cheese, being careful not to break the pieces.
Shape into a log, sprinkle with parsley, chill, and serve with crackers.","url":"https://recipe.bluelayer.org/recipe/53263/crab-roll-hors-doeuvre"},{"id":"53258","title":"Raspberry Macaroon Semifreddo","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raspberries, raw
yogurt, greek, plain, nonfat
honey","directions":"Crush macaroons into small pieces.
Combine 3/4 of macaroons with raspberries, yoghurt and honey in a large bowl.
Spoon into 6 cup capacity airtight container.
Top with remaining macaroons.
Freeze for 2-3 hours covered.","url":"https://recipe.bluelayer.org/recipe/53258/raspberry-macaroon-semifreddo"},{"id":"53251","title":"Oatmeal Praline","ingredients":"oats
sugars, granulated
salt, table","directions":"Preheat the oven to 350F (175C).
Line a baking sheet with foil, spread the oats evenly on the sheet, and bake for 10 minutes, stirring once or twice while baking, until the oats are fragrant and nicely toasted.
Remove from the oven.
Spread the sugar in a medium, heavy-bottomed skillet and cook over medium heat, watching it carefully.
When it begins to liquefy and darken at the edges, use a heatproof spatula to stir it very gently, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.
Tilt the pan and stir gently until all the sugar is melted and the caramel begins to smoke.
Once the mixture is deep golden, remove it from the heat and immediately add the oats to the skillet (lift the foil to guide them in quickly).
Return the foil to the baking sheet.
Stir the oats gently but quickly, coating them with the caramel.
Scrape the oats onto the foil-lined baking sheet and spread them as well as possible.
Sprinkle with the salt and let cool completely.
Once firm, break the pralined oats into small pieces by pulsing them in a food processor or placing the pieces in a heavy-duty plastic bag and smacking them with a mallet or rolling pin.
Fold the Oatmeal Praline pieces into 1 quart (1 liter) of ice cream as you remove it from the machine.
The Oatmeal Praline can be stored for up to 1 week in an airtight container in the freezer or at room temperature.","url":"https://recipe.bluelayer.org/recipe/53251/oatmeal-praline"},{"id":"53249","title":"Peanut Butter Chocolate Drizzle Popcorn","ingredients":"syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract
snacks, popcorn, air-popped (unsalted)
spartan, real semi-sweet chocolate baking chips,","directions":"Make the popcorn either with an air popper or on the stove top according to the directions on the bag, set aside in a large roasting pan or two large cookie sheets.
In a saucepan over medium heat, mix together the corn syrup, sugar, peanut butter and vanilla.
Bring to a boil stirring constantly.
Once it has reached a boil, cook for one minute.
Take off heat and pour over popped corn, working fast, stir in all of the peanut butter coating, mixing well so that all of the popcorn is evenly coated.
Let popcorn sit for about 10 minutes and then mix again to break up the pieces.
In a bowl, melt the chocolate for 20 seconds at a time in the microwave, stirring in between each 20 second cooking, until the chocolate is melted through.
Be sure not to burn the chocolate.
Once the chocolate is melted, drizzle the chocolate over the popcorn either with a spoon or by spooning the chocolate into a small Ziploc bag and then cutting a small hole at one of the tips and then drizzling over by squeezing the bag over the popcorn.
Let set for 30 minutes and then break up the popcorn!
If the chocolate isnt setting you can put your cookie sheets or roasting pan into the fridge for 15 minutes and then you should be good to go!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/53249/peanut-butter-chocolate-drizzle-popcorn"},{"id":"53240","title":"My Favorite Sweet and Sour Sauce","ingredients":"catsup
sugars, granulated
sugars, brown
vinegar, distilled
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
orange juice, raw
soy sauce made from soy (tamari)
sauce, worcestershire
cornstarch
water, bottled, generic","directions":"Mix all ingredients together in small saucepan over med.
heat, being careful not to burn.
Bring to a boil.
Use 2 parts cornstarch to 1 part water, mixed together to thicken the above sauce.
If you want to thicken further, mix another 2 parts cornstarch to 1 part water together and add to the mixture, until you achieve the thickness of your choice.
If too thick, thin mixture with a little orange juice or water.
I don't know how many this serves.
I just guessed.
It should be enough to pour over 3 or 4 pieces of chicken, or fish.","url":"https://recipe.bluelayer.org/recipe/53240/my-favorite-sweet-and-sour-sauce"},{"id":"53233","title":"Chocolate Paste (for Cake Decorations)","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
syrups, corn, light","directions":"Melt the chocolate in a double boiler or microwave, stirring until melted and smooth and cool slightly.
Stir in the corn syrup (chocolate will stiffen almost immediately) until completely combined.
Transfer chocolate to a plastic freezer bag and refrigerate until firm (about two hours).
When the paste is firm, remove from the refrigerator, and knead it until it is soft enough to work with.
Tip: If it is too hard, cut off small pieces, and knead until pliable and grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.
You can make the chocolate into whatever shape you want- it can be formed into a long rope/braid and wrapped around the base of the cake, or made into flowers, leaves, or any other decorations.
Another example is to pat the dough into a disk shape between plastic wrap or parchment and roll it out to desired thickness using a rolling pin, then cut into desired shapes or strips.
It will keep for months, wrapped properly (if it gets hard to work with knead in a little more corn syrup until it is pliable again).
Semi-Sweet Chocolate Modeling Paste- use 7 ounces semi-sweet chocolate and 3 1/2- 4 TB light corn syrup.
White Chocolate Modeling Paste- use 7 ounces (200 grams) white chocolate, chopped and 1 1/2- 2 tablespoons light corn syrup.
Milk Chocolate Modeling Paste- use 7 ounces Milk Chocolate and 2 1/2- 3 tablespoons light corn syrup.","url":"https://recipe.bluelayer.org/recipe/53233/chocolate-paste-for-cake-decorations"},{"id":"53231","title":"Lattice-Topped Apple-Apricot Cobbler for a Crowd","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
apples, raw, with skin
apricots, dried, sulfured, uncooked
sugars, granulated
sugars, brown
orange juice, raw
butter, without salt","directions":"Pastry, in a large bowl, mix the flour, sugar and salt to combine.
Cut the butter into about 16 pieces and scatter over the flour mixture.
With a pastry blender, cut in the butter until pieces range in size from cornmeal to small peas.
Tossing the mixture with a fork, add the milk 1 tablespoon at a time, until dough sticks together.
Less milk might be sufficient, or mix in a little additional milk, if needed.
With your hands, gather the dough into a ball and divide it into 2 equal portions; shape each into a flat disc and wrap each in plastic wrap.
Refrigerate at least 2 hours before rolling.
Adjust rack to lower third of oven.
Preheat oven to 375 degrees F.
Filling, in a large bowl, toss the fruits.
Add the sugars; toss gently.
Add the zest; toss gently to mix thoroughly.
Spoon fruits into a 9 x 13 x 2-inch baking dish or pan.
Dot with butter.
Lattice crust, on a lightly floured surface, roll half the dough into a 71/2 x 13-inch rectangle, 1/8-inch thick.
With a fluted pastry wheel or sharp knife, cut it into 6 (13 x 11/4-inch) strips.
Roll the remaining dough into a 10 x 9-inch rectangle, 1/8-inch thick; cut it into 8 (9 x 11/4-inch) strips.
Weave a lattice top over the fruit, spacing the strips evenly.
If desired, sprinkle the crust with additional granulated sugar.
Bake 35 to 45 minutes, or until the crust is golden brown and the fruit juices are bubbly.
Serve warm or at room temperature with vanilla ice cream or lightly whipped heavy cream, the same day as baked.
A variety of fruits such as pears, nectarines, plums, figs, peaches, pitted cherries, blackberries or raspberries can be substituted for the apricots.","url":"https://recipe.bluelayer.org/recipe/53231/lattice-topped-apple-apricot-cobbler-for-a-crowd"},{"id":"53229","title":"Green Beans Amandine","ingredients":"beans, snap, green, raw
nuts, almonds
butter, without salt
lemon juice, raw","directions":"Cute fresh beans into 1-inch pieces.
Cook fresh green beans, covered, in a small amount of salted boiling water for 15-20 minues or until crips-tender.
Drain & keep warm.
Meanwhile, in a small saucepan cook and stir almonds in hot butter over medium heat until golden.
Remove from heat.
Stir in lemon juice at the last minute right before pouring over green beans and serving.","url":"https://recipe.bluelayer.org/recipe/53229/green-beans-amandine"},{"id":"53214","title":"Cherry and Almond Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
vanilla extract
cherries, sweet, raw
nuts, almonds
sugars, granulated","directions":"Preheat the oven to 350 degrees F and spray two 8-inch cake pans with non-stick cooking spray.
In a bowl, mix together the flour and salt.
Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and 1 1/4 cups sugar on medium-high speed until light and fluffy.
This will take about 3 minutes.
On low-speed, add in the flour mixture and mix until just incorporated.
Add in the vanilla, cherries and almonds and mix until the dough forms large clumps and pulls away from the sides of the bowl.
Pour the dough onto a cutting board and divide it into two equal parts.
Press each piece of dough into a prepared cake pan and prick the surface all over with a fork.
Bake for about 20-25 minutes until lightly golden.
Remove from the oven and immediately sprinkle each shortbread with 1 tablespoon of sugar.
Let the shortbread cool in the pan for 30 minutes.
Take a knife and run it around the edges of the cake pan to loosen the shortbread.
Turn over the pan onto a cutting board and cut the shortbread into pieces.","url":"https://recipe.bluelayer.org/recipe/53214/cherry-and-almond-shortbread"},{"id":"53211","title":"Healthified Vegan Soy Custard","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soymilk, original and vanilla, unfortified
sugars, granulated
vanilla extract
syrup, maple, canadian","directions":"Drain any excess water from the silken tofu using a sieve.
Put all the ingredients into a blender or food processor and blend until completely incorporated.
Pour into six 10-oz ramekins or one 9\" pie pan.
Don't grease them.
Bake at 350 for 20-30 minutes or until lightly browned on top.
Let cool inside the oven for about 30 minutes then refridgerate for at least 2 hours prior to eating.","url":"https://recipe.bluelayer.org/recipe/53211/healthified-vegan-soy-custard"},{"id":"53210","title":"Candy Corn","ingredients":"sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
vanilla extract
orange juice, raw","directions":"Combine the powdered sugar, dry milk and salt in the bowl of a food processor.
Pulse 4 to 5 times until the mixture is smooth and well combined.
Set aside.
Combine the sugar, corn syrup and water in a 2-quart pot.
Put over medium heat, cover and cook for 4 minutes.
Add the butter, clip on a candy thermometer, and bring the mixture to 230 degrees F, about 1 to 2 minutes.
When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer.
Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined.
Pour onto a half sheet pan lined with a silicone baking mat.
Cool until the mixture is cool enough to handle, about 10 to 15 minutes.
Divide the dough into 3 equal pieces.
Add 2 drops of yellow food coloring to 1 piece and knead the dough until the color is consistent throughout.
Add 2 drops of orange to the second piece, and knead until the color is consistent throughout.
Leave the third piece white.
Roll each piece of dough into a strand, about 18-inches long.
Cut each strand in half.
Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long.
Repeat with a yellow piece and orange piece.
Lay the strands side by side and press them together using your fingers.
Cut the strand into 4-inch pieces.
Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle.
Use a wire butter slicer to cut the candies into pieces.
If you don't have a wire butter slicer, use a knife, metal bench scraper or pizza cutter to slice the dough into small pieces.
Repeat the procedure with remaining dough.
Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour.
Store in an airtight container with parchment paper between each layer.","url":"https://recipe.bluelayer.org/recipe/53210/candy-corn"},{"id":"53205","title":"Light Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Preheat oven to 400 degrees F.
Combine flour and sugar in a large bowl or food processor.
Add margarine and process, or mix together with your fingers, until mixture resembles coarse meal.
Add cold water, one tablespoon at a time, and process, or mix, until a manageable dough forms; turn dough out onto a lightly floured surface and roll into a 12-inch circle.
Press dough into the bottom and up the sides of a 9-inch pie pan or removable-bottom tart pan; prick the bottom all over with a fork, cover dough with foil and fill with dried beans or rice.
Bake 10 minutes.
Remove beans and foil and bake until crust is golden brown, about 20 minutes more.
Remove from oven and cool completely on a wire rack.
Yields 8 slices per crust.","url":"https://recipe.bluelayer.org/recipe/53205/light-pie-crust"},{"id":"53203","title":"Oatmeal Shortbread","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
cranberries, dried, sweetened","directions":"Preheat oven to 325*.
Using a mixer, cream the butter and sugar until light and fluffy.
Using a wooden spoon, slowly stir in the flour, mxing well.
Stir in the oats and cranberries.
Press evenly into a lightly greased 9\" glass pie plate.
Prick the surface with the tines of a fork.
Bake in middle of the oven for 20 minutes, or until golden.
Cool 3 minutes, then score into 12 wedges.
Cool completely and enjoy.","url":"https://recipe.bluelayer.org/recipe/53203/oatmeal-shortbread"},{"id":"53196","title":"Bojangles Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Melted butter (about 1/4 cup)|Stir together the flour, baking powder & 10 x sugar.
Cut in the shortening until pieces are about the size of grains of rice.
Stir in the buttermilk.
Knead a few times, roll out on a floured board or counter top to 3/4−inch.
thickness.
Be careful not to work dough too much or add too much flour, or you'll have dry biscuits.
Cut with an oversized biscuit cutter (about 3 inches).
Place on an ungreased cookie sheet and bake about 12 minutes in a preheated 450 degree oven.","url":"https://recipe.bluelayer.org/recipe/53196/bojangles-biscuits"},{"id":"53175","title":"Salad with Blueberries, Almonds and Goat Cheese","ingredients":"nuts, almonds
spinach, raw
blueberries, raw
cheese, goat, soft type
oil, olive, salad or cooking","directions":"Start by roasting the almonds in a dry skillet over medium-low to medium heat until they start to smell nutty.
Remove from heat.
Chop them once they are cool enough to handle.
Build up your salad by tossing together the spinach, chopped almonds, blueberries and goat cheese then drizzle with vanilla oil just before serving.
Enjoy with a nice piece of home baked bread.
Life is sweet!","url":"https://recipe.bluelayer.org/recipe/53175/salad-with-blueberries-almonds-and-goat-cheese"},{"id":"53170","title":"Marshmallow Cake","ingredients":"butter, without salt
candies, marshmallows
candies, toffee, prepared-from-recipe
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a pan melt together the margarine, marshmallows and toffee pieces.
When melted, take off the heat.
Add the Rice Krispies; mix well.
Pour into a greased tray (I use a roasting tray).
Flatten mixture and leave to set.","url":"https://recipe.bluelayer.org/recipe/53170/marshmallow-cake"},{"id":"53163","title":"Dough for One-Crust Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
lard
water, bottled, generic","directions":"Toss the flour and salt into the workbowl of a food processor and pulse a couple of times to combine.
Cut the butter into 1/4-inch cubes and sprinkle them over the flour in the workbowl.
Add the lard in 2 or 3 pieces.
Process with 15 rapid on-off pulses or just til the biggest lumps of flour-covered fat are no bigger than a few small peas.
Add 3 tablespoons of ice water through the feed tube and pulse 5 times.
Feel the dough and makesure its just damp enough to hold together when you squeeze a bit in your hand.
If not, add the last tablespoon of water and pulse 5 more times.
The dough will be loose and ragged (dont overprocess it into a ball).
Dump the dough out onto a work surface.
Push the dough with the heel of your hand 2 or 3 times to flatten out some of the lumps of fat.
Then gather the dough into a ball.
Flour the work surface and roll the dough out with a floured rolling pin into a circle 12 1/2 inches in diameter.
Fold the dough in half and put it into a 9-inch pie pan.
Unfold it and press it into the pan, trimming the edges if you need to.
Roll the edge under and shape a high fluted edge all around.
Toss the finished pie shell into the freezer to chill while making the filling.","url":"https://recipe.bluelayer.org/recipe/53163/dough-for-one-crust-pie"},{"id":"53160","title":"Creamy Yukon Mashed Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
cheese, goat, soft type
dill weed, fresh
chives, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the potatoes into a large pot and fill with enough lightly salted water to cover.
Bring to a boil, and cook until tender enough to easily pierce with a fork, about 10 minutes.
Drain and mash partially, then add the butter and milk.
Continue to mash until smooth.
Stir in the goat cheese, chives and dill.","url":"https://recipe.bluelayer.org/recipe/53160/creamy-yukon-mashed-potatoes"},{"id":"53157","title":"Romany Chocolate Cream Pie","ingredients":"candies, marshmallows
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
butter, without salt
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,","directions":"Combine marshmallows and milk in a saucepan, over medium heat.
Stir until marshmallows have melted.
Add chocolate bar and stir until melted, and mixture is smooth.
Take off heat, and allow to cool.
Crush the biscuits finely.
Melt the butter.
(I use the microwave).
Stir the melted butter into the biscuit crumbs.
Press into a greased 9 inch pie-dish, or (I prefer) into a springform pan (with a loose bottom.
).
(This makes for a better presentation when you serve it).
Chill the crust for 20 minutes in the fridge.
Whip the cream until peaks form, and fold into cooled chocolate mixture.
Pour into the prepared crust.
Chill overnight in fridge.
Next day, crumble/grate chocolate on top, loosen the pie from the springform pan (if using), and chill again, until ready to serve.","url":"https://recipe.bluelayer.org/recipe/53157/romany-chocolate-cream-pie"},{"id":"53155","title":"Artisan Bread Awesomeness","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"In a large bowl, mix flour, yeast and salt together.
Add water and stir till more or less blended.
The dough will be thick and shaggy.
Think Creature from the Black Lagoon.
Cover bowl tightly with plastic wrap.
Let dough rest at room temperature for at least 12 hours, but to 18 or 20 hours.
Seriously.
The dough is ready when it is swollen and bubbly all over the top.
Think lunar surface.
Spread 1/4 to 1/3 cup of additional flour on a smooth work surface.
Dump the dough onto the floured surface.
Have a scraper handy because its pretty gooey and will stick to the bowl.
Sprinkle the top of the dough with a little more flour.
Using a bench scraper or spatula, lift up one side of the dough, give it a good stretch skyward and fold it over the rest of dough.
Repeat this process 2-3 times trying not to deflate the dough too much.
Flour up you hands and get ready to shape the dough in loaves or rolls on the floury surface.
For rolls, divide the dough in half, halve again, and divide each quarter into thirds.
For loaves, divide dough in half and create rounded or oblong free-form shapes.
Work as gently as possible so as not to deflate dough very much.
Place these little gems on a cookie sheet lined with parchment paper.
Dust loaves/rolls with flour and cover with plastic wrap.
Let rise for 30 minutes while you pre-heat your oven to 475 degrees (F).
The oven does need to be good and hot.
A few minutes before its time to put the bread in the oven, put a pie pan filled with 1/2 1 inches of water on the bottom rack.
This creates steam a turbo boost for the bread and creates a great crust.
Bake bread on middle rack till its a fine, nutty brown about 15 minutes for rolls and about 20 minutes for loaves.
Bottoms of your bread should be browned as well.
Cool on a rack, and as tempting as it may be to tear into your bread while warm, its actually way better once it cools.
You have been warned.","url":"https://recipe.bluelayer.org/recipe/53155/artisan-bread-awesomeness"},{"id":"53149","title":"Cheddar Stuffed Sliders","ingredients":"beef, grass-fed, ground, raw
cheese, cheddar
salt, table
spices, pepper, black","directions":"Mix together the beef, salt, salt and pepper.
Shape into 8-2 ounce balls.
Fill each ball with a cube of cheddar cheese.
Shape each burger ball into a small slider burger shape.
At this point you can freeze in a resealable freezer proof bag or cook.
I like to cook in the broiler for a few minutes to the desired doneness as the sliders are so small on the grill grates.
You can also cook in a toaster oven if you are doing just a few as a quick after school snack.
My kid likes to eat these without bread and dipped in ketchup with a side of dill pickles.
You can use hot dog rolls cut into pieces to make mini cheeseburgers.","url":"https://recipe.bluelayer.org/recipe/53149/cheddar-stuffed-sliders"},{"id":"53134","title":"Coconut Cake","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all the ingredients together and then pour it into a pan.
Keep the pan on low heat.
Keep stirring it till it leaves the sides of the pan.
Now pour it onto a greased tray.
When it cools, cut into small pieces and serve.
Party.","url":"https://recipe.bluelayer.org/recipe/53134/coconut-cake"},{"id":"53121","title":"Salted Shortbread Cookies with Olive Oil","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
oil, olive, salad or cooking
cornstarch
salt, table","directions":"I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch.
Put the cake flour, white sugar, cornstarch, and salt in a bowl and mix well with a whisk.
Pour the olive oil into the bowl in a swirling motion as if you are drawing circles.
Using a rubber spatula, mix with a cutting motion until the oil and flour have combined and the mixture looks crumbly.
If the dough won't come together when you squeeze it with your hands, add a little more olive oil.
Put the crumbly dough into a plastic bag.
Squeeze the bag briefly with your hands to bring the dough together.
Let the dough rest in the refrigerator for 30 minutes (you can skip this step if you don't have time).
Take the dough out and let it sit at room temperature for about 10 minutes (cold dough is hard to work with).
Form into a 3cm cylinder and flatten the sides.
Preheat the oven to 320F/160C.
I use a milk carton to make a sort of \"sushi mat\" in order to form the dough.
Press and squeeze firmly to shape the dough.
Use a knife to cut the dough into 1cm pieces.
I made square cookies, but you can make any shape you like.
Bake in an oven preheated to 320F/160C for 10 minutes.
Then turn the oven down to 302F/150C and bake for 5 more minutes.
Be careful not to let the cookies brown.
When little cracks appear on the surface of the cookies, they're done.
They crumble easily, so let them cool before handling them.
This is the olive oil I generally use.
You can clearly taste the olive oil flavor in these shortbread cookies, so I recommend using a good quality olive oil.
I use scissors to cut out a piece of milk carton and then fold it to use in shaping the dough.
It's really easy and convenient and the cookies turn out beautifully.
Shortbread will keep for a while, but the special flavor of the olive oil will not last long, so eat these up as soon as possible.
I changed the recipe to add the option of substituting katakuriko or joshinko for the cornstarch.","url":"https://recipe.bluelayer.org/recipe/53121/salted-shortbread-cookies-with-olive-oil"},{"id":"53100","title":"Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
syrup, maple, canadian
oil, olive, salad or cooking","directions":"combine the oats, coconut, almonds or peanuts, sunflower seeds and sesame seeds.
Combine honey or syrup and oil.
stir into oat mixture.
spread evenly in a greased 15 by 10 by 1 inch baking pan.
bake in 300 oven for 30 to 35 minutes or till lightly browned.
stirring for 20 minutes.
remove from oven.
immediately turn out onto large pieces of foil.
cool; break into clumps.
Cover tightly and store at room temperature for up to 2 weeks.
For longer storage, seal in freezer bags and freeze.
Makes 6 cups (12 1/2 cups servings).","url":"https://recipe.bluelayer.org/recipe/53100/granola"},{"id":"53091","title":"Cherry Cha Cha","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
sugars, powdered
cream, whipped, cream topping, pressurized
candies, marshmallows
cherries, sweet, raw","directions":"Blend the graham crumbs with the melted butter and the icing sugar.
Spread in a 9 x 13 pan, saving out some to sprinkle over the top when finished.
Whip the cream, fold in the marshmallows and spread half of this over the graham base.
Spread the tin of cherry pie filling over the cream mixture.
Spread the rest of the cream mixture over the pie filling and sprinkle with the reserved crumbs.
Keep in the fridge.
I use the bagged graham wafer crumbs and.
I've never tried this with KoolWhip so don't know if it would turn out the same.I say.never fool with perfection -- lol.I've also used 2 tins of the pie filling if it looks thin.","url":"https://recipe.bluelayer.org/recipe/53091/cherry-cha-cha"},{"id":"53085","title":"Chapatis","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat
water, bottled, generic
butter, without salt","directions":"In bowl combine flour and yogurt.
Gradually add water until you have a soft dough.
Knead on floured counter top.
Divide dough into 8-10 pieces.
Roll each piece into a ball and then press flat into palms of your hands.
Place a skillet on medium heat so it will be a little hot by the time you are ready to cook the first Chapatis.
Roll flattened balls with rolling pin into 6-7 inch circles on a table or board covered with flour, then place it on the skillet.
When it starts bubbling on one side, turn it over and cook on the other side, after it is cooked in the skillet, quickly hold Chapati with a tong over medium heat until it puffs up.
Brush with melted butter.
Makes 8-10.","url":"https://recipe.bluelayer.org/recipe/53085/chapatis"},{"id":"53077","title":"The Best Chicken Marinade","ingredients":"salt, table
sauce, worcestershire
mustard, prepared, yellow
oil, olive, salad or cooking
vinegar, red wine
soy sauce made from soy (tamari)
spices, pepper, black
spices, garlic powder
spices, parsley, dried","directions":"Mix all ingredients together and pour over chicken pieces in a gallon freezer bag.
Freeze and pull out later, or pour over frozen chicken and let marinate while it thaws.
Cook as desired.","url":"https://recipe.bluelayer.org/recipe/53077/the-best-chicken-marinade"},{"id":"53074","title":"No-Knead Baguette -- Using Recipe #309834","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
vinegar, distilled
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Refer to Recipe #309834 for instructions to prepare the dough necessary to make the baguette.
Preheat Oven to 450 degrees with a baking stone placed on the middle rack.
Place an empty broiler try on any other shelf that won't interfere with the rising bread.
With wet hands, pull up one end of the refrigerated dough (Recipe #309834).
Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
Lightly dust the ball of dough with flour and shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
Once it's cohesive, begin to stretch and elongate the dough, dusting with additional flour as necessary.
You may find it helpful to roll it back and forth with your hands on a flour-dusted surface.
Form a cylinder approximately 2 inches in diameter.
If the loaf will not fit on your pizza peel or stone, cut it in half to make two smaller baguettes.
Place the loaf/loaves on a pizza peel covered with whole wheat flour (do not use cornmeal as it's flavor is too strong for baguettes) and allow to rest for 20-30 minutes.
After the dough has rested, paint water over the surface or the loaf using a pastry brush.
Using a serrated bread knife slash the top with longitudinal cuts that move diagonally across the loaf.
Slide the loaf directly onto the hot stone.
Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
Bake for about 25 minutes or until deeply browned and makes a hollow sound when 'thumped'.
Allow to cool on a rack before cutting.","url":"https://recipe.bluelayer.org/recipe/53074/no-knead-baguette-using-recipe-309834"},{"id":"53073","title":"Homemade Tootsie Rolls","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
butter, without salt
vanilla extract
salt, table","directions":"Sift together the cocoa powder, confectioners sugar, dry milk and salt.
Whisk together corn syrup, melted butter and vanilla.
Stir the wet into the dry.
At first it will look like there isnt enough liquid.
Keep going.
Then, using your hands knead the mixture together for a few minutes.
Using a sharp knife, cut the dough into managable pieces and roll it into a long, thin rope; cut the rope into 1-inch \"tootsie rolls.\"
Transfer the cut tootsie rolls to a baking sheet or cooling rack.
Repeat until done.
Place them in the fridge for 1 hour and until firm.
Wrap the \"tootsie rolls\" in parchment or wax paper that are about 3 1/2 x 2 1/2 inch rectangles.
Yeild depends on how thin your ropes are.
Time does not include chill time.","url":"https://recipe.bluelayer.org/recipe/53073/homemade-tootsie-rolls"},{"id":"53065","title":"Mashed potatoes","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table","directions":"Skin and cut the potatoes into smaller pieces.
Boil the potatoes for 20 minutes without salt
Pour the water away, from the potatoes.
Mash the potatoes with a handmixer, and mix with milk.
Add butter, and mix lightly.
Add salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/53065/mashed-potatoes"},{"id":"53059","title":"Valentines Day Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
spices, nutmeg, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
orange juice, raw","directions":"In a large bowl combine almond flour, salt, baking soda and nutmeg.
In a smaller bowl, mix together coconut oil, agave and orange zest.
Mix wet ingredients into dry.
Separate dough into 2 balls and place each on a piece of parchment paper.
Cover each ball of dough with another piece of parchment paper and roll out to 1/4 inch thickness.
Place the dough sheets on baking trays and put them in the freezer for 30 minutes.
Preheat oven to 350 degrees F.
Remove pans from freezer and use heart-shaped cookie cutters to cut out cookies.
Put the cut cookies back onto parchment lined baking trays leaving a bit of space between them.
Bake at 350 degrees F for 5-7 minutes.
Remove from oven, cool and serve.","url":"https://recipe.bluelayer.org/recipe/53059/valentines-day-cookies"},{"id":"53056","title":"Easy 3 Ingredient Pork Loin Roast","ingredients":"onions, raw
pork, fresh, loin, tenderloin, separable lean only, raw
spices, rosemary, dried","directions":"In a 9 x 13 inch baking dish, place a large piece of foil.
Sprinkle the dry onion soup into the middle of the foil.
Place the roast on top of the soup mix and sprinkle with dried rosemary.
Fold the foil and seal it, making sure to fold the ends.
Bake roast at 300 degrees for 3 1/2 to 4 hours or until done.","url":"https://recipe.bluelayer.org/recipe/53056/easy-3-ingredient-pork-loin-roast"},{"id":"53051","title":"Enchantingly Silky-Smooth Shokupan (Square Loaf Bread) With Condensed Milk","ingredients":"wheat flours, bread, unenriched
butter, without salt
milk, canned, condensed, sweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in a bread maker and set it to make the dough and let it complete the 1st rising.
Once the dough is done, take it out and place it on a floured work surface, and deflate.
Divide the dough into two pieces and let it rest for 20 minutes.
Now to shape the bread.
Start by rolling out the dough into a big oval using a rolling pin.
Fold the bottom one third up...
And the top one third down.
Turn the dough so it is perpendicular to you and use the rolling pin to roll out a bit more (until it is the width of your bread pan).
Roll it up from the bottom and then seal the end.
Place each piece of formed dough in the corners of the pan.
Place the closed seam side on the bottom so that they face each other.
Let the bread rise a second time until it has risen up to a bit less than 80% of the pan.
Put on the pan cover and bake in an oven preheated to 200C for 30 minutes.
Once it is done baking, take it out of the pan immediately and let it cool.","url":"https://recipe.bluelayer.org/recipe/53051/enchantingly-silky-smooth-shokupan-square-loaf-bread-with-condensed-milk"},{"id":"53036","title":"Sauteed Apple and Raisin Pull Apart Bread","ingredients":"apples, raw, with skin
butter, without salt
sugars, granulated
raisins, seeded
spices, cinnamon, ground
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
water, bottled, generic
egg substitute, powder
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Put all the ingredients into a bread machine.
Let it make the dough until the first rising stage.
(You can also knead it by hand)
In the meantime, make the filling with the ingredients.
Start by cutting the apples into small pieces about 4~5g each.
In a pan, over medium-low heat, saute the apples with butter and sugar.
Turn off the heat when the apples become a bit soft.
Add raisins and cinnamon.
Once the dough is done, move it to a flour dusted working surface.
Punch it down to remove the trapped air.
Fold it into quarters,then make it into a ball.
Let it rest for 15 minutes.
Roll out the dough into a 24cm x 35cm rectangle.Spread on the filling from Step 3 leaving a few centimeters free at the top edge.
Loosely roll up the dough from the closest edge.
Roll it over twice, then close the dough by bringing the other end toward it as the picture shows here.
Divide the dough into 6 pieces, then place them in a pan leaving a small space in between each roll.
(Grease the pan to prevent the dough from sticking.)
Allow to rise for the second time.
It is fully risen when the rolls are touching each other.
(It took mine about 30 minutes at 40C) Brush the reserved beaten eggs on the surface.
Bake for 25 minutes at 180C.
Cover the pan with aluminum foil for the last 8 minutes of the baking time, so the bread does not look scorched.
If you prefer the bread with icing.. mix the powdered sugar and water really well.
When the surface of the bread has cooled down, brush icing onto it.
Pull apart the bread and enjoy.
The cross section will look like this.","url":"https://recipe.bluelayer.org/recipe/53036/sauteed-apple-and-raisin-pull-apart-bread"},{"id":"53024","title":"Super Simple Candied Nuts2 Ingredients!","ingredients":"syrup, maple, canadian
nuts, walnuts, english","directions":"Add maple syrup to a skillet on the stove and heat over medium to medium high heat.
You want the syrup hot but you dont want it boiling.
Add nuts (pecans or walnuts) and stir them continuously.
The nuts will slowly soak up all the maple syrup as you are stirring them.
It will take approximately 10 minutes (or so).
Once all (or most) of the syrup is gone, pour the nuts onto a piece of parchment paper.
Spread the nuts out so they arent stuck together and let them dry.
It shouldnt take them long to dry, perhaps 5 minutes.
Store in a Ziploc bag or place in a pretty dish so folks can snack on them.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/53024/super-simple-candied-nuts2-ingredients"},{"id":"53006","title":"Hot Artichoke Dip","ingredients":"artichokes, (globe or french), raw
cheese, parmesan, hard
cheese, parmesan, hard
salad dressing, mayonnaise, regular
dill weed, fresh
spices, garlic powder","directions":"Heat oven to 400 degrees (200 C.).
Place half the artichoke hearts in a food processor; chop coarsly.
Add half of all the remaining ingredients and process until smooth.
Scrape mixture into a 10 inch pie plate.
Repeat with remaining ingredients, adding to pie plate after processing.
Smooth top with spatula.
Bake until hot and bubbly, about 15 minutes.
Can be served hot or cold.","url":"https://recipe.bluelayer.org/recipe/53006/hot-artichoke-dip"},{"id":"52991","title":"Blackberry Grunt","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
blackberries, raw
sugars, granulated
water, bottled, generic
butter, without salt
sugars, granulated","directions":"Preheat oven to 400 degrees F (200 degrees C).
Place a piece of aluminum foil on the bottom rack of the oven to catch any drippings.
Mix 1 cup all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a large bowl.
Work 1/4 cup butter into flour mixture using your hands until about half the butter has been incorporated and the rest is in pea-sized pieces.
Make a well in the center of the flour-butter mixture; add buttermilk to the well.
Stir with a rubber spatula or wooden spoon until dough just comes together.
Lightly dust a piece of parchment paper with 1 tablespoon all-purpose flour.
Turn dough onto the prepared parchment paper.
Shape dough into a ball; wrap parchment paper around dough.
Store in refrigerator while preparing the blackberry filling.
Mix blackberries, 1 1/4 cup sugar, and water together in a large bowl.
Melt 2 tablespoons butter in a 10-inch cast iron skillet over medium heat.
Pour blackberry mixture into the melted butter and bring to a simmer.
Decrease heat to medium-low; cook and stir until liquid has reduced and is thick enough to coat the back of a spoon, about 15 minutes.
Gently drop large spoonfuls of dough evenly into the blackberry mixture; sprinkle with 1 tablespoon sugar.
Bake in the preheated oven until lightly browned, 15 to 20 minutes.
Remove from oven and allow grunt to cool for 15 to 30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/52991/blackberry-grunt"},{"id":"52987","title":"Buko (Young Coconut) Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, corn, peanut, and olive
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
cheese, parmesan, hard","directions":"To prepare the crust:.
Combine flour and salt.
Blend in oil thoroughly using a fork.
Sprinkle with water.
Continue \"cutting\" with a fork until flour mixture forms tiny lumps.
Form flour mixture into a ball.
Divide dough into 2 equal portions.
Roll out to make 2 crusts.
Cover bottom of pie pan with one crust.
Cut excess.
Prick bottom pastry all over with fork.
Bake in preheated oven at 450F for 12-15 minutes or until golden brown
To prepare the filling:
Combine all ingredients except cheese and cook over low heat.
Continue stirring until thick.
Pour mixture into pastry-lined pie pan.
Top filling with the second crust.
Seal ends all around with a fork.
Bake at 400 F until top crust turns golden brown.
Sprinkle grated cheese on top.
Bake for additional 5 minutes.
Serve hot or cold.","url":"https://recipe.bluelayer.org/recipe/52987/buko-young-coconut-pie"},{"id":"52984","title":"Golden Pull-Apart Butter Buns","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Combine all of the dough ingredients in a large bowl, and mix and knead using your hands, a stand mixer, or a bread machine set on the dough cycle to make a soft, smooth dough.
Place the dough in a lightly greased container an 8-cup measure works well here and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc.
Round each piece into a smooth ball.
Lightly grease two 8\" round cake pans.
Space 8 buns in each pan.
Can you use 9\" round cake pans, or a 9\" x 13\" pan?
Sure; the buns just won't nestle together as closely, so their sides will be a bit more baked.
Cover the pans, and allow the buns to rise till they're crowded against one another and quite puffy, about 60 to 90 minutes.
Towards the end of the rising time, preheat the oven to 350F.
Uncover the buns, and bake them for 22 to 24 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it.
An instant-read thermometer inserted into the middle of the center bun should register at least 190F.
Remove the buns from the oven, and brush with the melted butter.
After a couple of minutes, turn them out of the pan onto a cooling rack.
Serve warm.
Store leftovers well-wrapped, at room temperature.","url":"https://recipe.bluelayer.org/recipe/52984/golden-pull-apart-butter-buns"},{"id":"52983","title":"Fresh Berry Crumb Pie","ingredients":"nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
sugars, granulated
cornstarch
goji berries, dried","directions":"To prepare crumb crust/topping, spread nuts in a medium baking pan.
Roast the nuts, stirring occasionally, until toasted, about 10 min.
Remove nuts from the oven and turn out onto a cloth towel.
Rub off and discard the papery skins.
Increase the oven temp to 450F (230C).
In a food processor fitted with the metal blade, process the nuts.
In a large bowl, mix together the nuts, flour, and sugar.
Using a pastry blender or two knives, cut the butter into the flour mixture until coarse crumbs form.
To prepare the filling, in a medium bowl, mix together the sugar.
Gently fold in the berries.
Spoon the berry mixture into the crust, spreading evenly.
Sprinkle the berry mixture evenly with the remaining crumb.
Bake until topping is golden and bubbly, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/52983/fresh-berry-crumb-pie"},{"id":"52982","title":"Easy Slow Cooker Apple Butter","ingredients":"apples, raw, with skin
sugars, granulated
apples, raw, with skin","directions":"Place apple slices in a slow cooker.
Stir sugar and apple pie spice with the apples.
Cook on High for 4 hours; stir.
Remove cover and continue cooking until the apples are very tender and most of the liquid has evaporated, 2 to 2 1/2 hours.
Scrape apple butter into a bowl; refrigerate 8 hours to overnight.
Blend apple butter with an immersion blender until smooth.
Alternately, you can run the butter through a food mill or blend in a blender.","url":"https://recipe.bluelayer.org/recipe/52982/easy-slow-cooker-apple-butter"},{"id":"52979","title":"Marble Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
candies, semisweet chocolate","directions":"Heat oven to 425'F.
Grease large baking sheet.
In large bowl, combine flour, sugar, baking powder, salt, and baking soda.
In small bowl, combine buttermilk and vanilla.
In cup, combine 1/4 cup buttermilk mixture and the chocolate.
Add remaining buttermilk mixture to remaining flour mixture in large bowl and mix lightly with fork until it clings together and forms a soft dough.
Turn both doughs out onto lightly floured surface; divide chocolate dough into 6 pieces.
Dot 3 chocolate pieces over surface of plain dough.
Place scones, 1 inch apart, on greased baking sheet.
Pierce tops with tines of fork.
Bake scones 15 to 18 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/52979/marble-scones"},{"id":"52975","title":"Sweet Pumpkin Chips","ingredients":"pumpkin, raw
sugars, granulated
vinegar, distilled
spices, cloves, ground
spices, cinnamon, ground","directions":"Tie spices in cheese cloth.
Place cubed pumpkin in colander and pour boiling water through until pumpkin is thoroughly hot.
Plunge in very cold water and drain.
Cook in boiling syrup made with sugar, vinegar and spices.
Remove each piece as it becomes clear.
When all are done, return to syrup and let stand in cool place overnight.
Drain.
Boil syrup.
Add pumpkin; bring to boiling point (do not boil).
Repeat one more time.
Fill sterilized jars with chips.
Add boiling syrup to 1/2-inch of top and seal.","url":"https://recipe.bluelayer.org/recipe/52975/sweet-pumpkin-chips"},{"id":"52971","title":"Buttery Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
sugars, brown
butter, without salt
syrups, corn, light
salt, table
leavening agents, baking soda
vanilla extract","directions":"Put your popcorn into a large baking dish.
Make sure to sort out and throw away any unpopped kernels.
Mix together brown sugar, butter, corn syrup and salt in at least a 3-quart pot.
Stir constantly until all of the butter melts.
Bring to a boil over medium heat and let mixture boil for 5 minutes.
Once it starts boiling, dont stir anymore.
After 5 minutes, remove the pot from the heat.
Add in vanilla and baking soda and stir quickly.
The mixture will lighten in color and get foamy and will rise up, so work fast.
Pour the foamy mixture on top of the popcorn.
Stir the popcorn with a wooden spoon.
Put the pan into the oven and bake at 300 degrees for 30 minutes.
Stir the popcorn every 10 minutes to coat all the popcorn with the caramel.
While the caramel corn is baking, get the counter ready for cooling.
Tape down a layer aluminum foil to the counter, and then a layer of waxed paper.
I put the aluminum foil on the bottom because the butter will seep through the paper and make a mess.
After 30 minutes, remove the caramel corn from the oven and stir one last time.
Pour onto the waxed paper in the center.
While the carmel corn is still warm, start to separate it into pieces.
Otherwise you will have large clumps that no one will want to eat.
Let it cool on the waxed paper for about 15 minutes.
Put the carmel corn back into the pan.
I find it easier to load into the bags this way.
You can use whatever kind of bags that you like.
Make sure that you get the ones that come with a twisty tie.
Print out a label and add some ribbon and theyre ready to go.","url":"https://recipe.bluelayer.org/recipe/52971/buttery-caramel-corn"},{"id":"52960","title":"Hippie Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt
water, bottled, generic","directions":"In large mixing bowl, dump all ingredients together and stir until blended well.
Cover with a towel and lid (for weight) and let stand overnight.
DO NOT STIR OR KNEAD.
In the morning, prep 3 loaf pans by greasing well with shortening or butter.
Pour batter direct from bowl into the loaf pans, dividing the dough evenly.
Bake immediately in pre-heated 350 degrees oven for 30 minutes.
Bread is done when golden brown and when tapped lightly gives a hollowed sound.
Remove from pans immediately and let cool on wire rack.
*If mixture looks too dry you can add extra water as needed.
**Options - Sprinkle sesame seeds or dried onion flakes to the top of the bread if desired.
Freeze baked bread (wrap well and place in freezer safe bag) when completely cooled for later use.
Shelf/counter life of baked bread is 3-4 days maximum.","url":"https://recipe.bluelayer.org/recipe/52960/hippie-bread"},{"id":"52957","title":"Chocolate Pie Filling","ingredients":"ice creams, chocolate
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"mix all ingredients till smooth cover freeze for 3 hours can be used in store bought crusts or placed into a dessert dish.","url":"https://recipe.bluelayer.org/recipe/52957/chocolate-pie-filling"},{"id":"52956","title":"Crispy Chocolate Cherry Energy Bar Recipe","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
beverages, protein powder whey based
salt, table
nuts, almonds
honey
beverages, almond milk, unsweetened, shelf stable
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Mix rice cereal, oats, whey protein powder, and sea salt together in a medium-sized bowl.
Add almond butter and honey, then slowly stir in almond milk and mix until you get a sticky sort of dough.
Stir in cherries and chocolate chips, then spray a large piece of parchment paper with a little coconut oil and press the dough onto it.
Use the parchment paper to flatten the dough so that its in a fairly rectangular shape (remember, this will determine how thick your bars are).
Stick the dough in the refrigerator for 1 hour or so (or put it in the freezer for 1015 minutes).
Once dough is chilled, cut it into 4 bars.
Wrap individually in foil for easy grab-and-go bars.
Eat chilled!","url":"https://recipe.bluelayer.org/recipe/52956/crispy-chocolate-cherry-energy-bar-recipe"},{"id":"52953","title":"Cooking Light's Flaky Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
honey","directions":"Preheat oven to 400.
Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Chill 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended.
Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times.
Roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
Reroll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
Bake at 400 for 12 minutes or until golden.
Remove from pan; cool 2 minutes on wire racks.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/52953/cooking-lights-flaky-buttermilk-biscuits"},{"id":"52926","title":"Potato, Onion, and Rosemary Cake","ingredients":"butter, without salt
oil, olive, salad or cooking
onions, raw
potatoes, raw, skin
salt, table
spices, pepper, black
spices, rosemary, dried
cream, whipped, cream topping, pressurized","directions":"In a large heavy skillet heat the butter and olive oil over low heat.
Saute the onions slowly, stirring occasionally, for about 30 minutes.
They should be very soft, slightly golden, but not brown.
Preheat the oven to 350 degrees.
Lightly oil a 10inch round baking dish or pie plate.
Arrange a circular layer of overlapping potatoes in the pan and sprinkle with salt and pepper.
Arrange a thin layer of onions on top and sprinkle with some of the rosemary.
Continue layering until you have used up all the ingredients, finishing with the rosemary.
Pour the cream mixture into the dish around the edges so that you don=t disturb the rosemary, drizzling just a little over the top.
Cover the pan with aluminum foil and bake for 40 minutes.
Remove the foil and cook for 10 minutes more, until the top is golden and the potatoes are tender.
Let cool for 5 minutes then slice into loose wedges and serve.","url":"https://recipe.bluelayer.org/recipe/52926/potato-onion-and-rosemary-cake"},{"id":"52925","title":"White Christmas Truffles","ingredients":"butter, without salt
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
salt, table
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,","directions":"In a large pot over medium low heat, combine butter, milk, semi-sweet chocolate, and salt.
Stir continuously until melted and smooth.
Add pudding mix and continue to stir constantly for 3 minutes to allow the pudding to dissolve into the chocolate.
Add the Marshmallow Fluff and stir until the ribbons of white disappear and the entire mixture is consistently smooth and brown.
Remove pan from heat.
Carefully pour the mixture into a 9x9 dish that youve lined with wax paper.
Smooth the top.
Place dish in the refrigerator for at least 2 hours.
They have to become completely cooled and set in order to roll.
The timing will differ based on your refrigerator setting.
I have actually allowed them to cool overnight and had great success.
In a food processor, grind the white chocolate chips until flaky.
Pour into a shallow dish.
Once the chocolate mixture has finished cooling in the fridge, remove it from the fridge.
Use a melon baller or small cookie scoop to scoop out teaspoon sized pieces of dough and roll between your hands into a ball.
You will want to work fast so you dont melt the truffle with the heat from your hand.
Roll the truffles in the flaked white chocolate.
Arrange the rolled truffles on at cookie sheet and place in the freezer for 3 minutes to firm up.
Arrange the truffles on a serving dish or gift container.
Enjoy!
Note: These candies need to be stored in the refrigerator and will be good for at least a week.","url":"https://recipe.bluelayer.org/recipe/52925/white-christmas-truffles"},{"id":"52922","title":"2-Ingredient Peanut Butter Snack","ingredients":"peanut butter, smooth style, without salt
syrup, maple, canadian","directions":"1} Mix peanut butter and Karo syrup together until smooth and blended well on a plate with a fork.
2} Freeze for 1 1/2 hours or until hardened.
3} Cut into bite-sized pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/52922/2-ingredient-peanut-butter-snack"},{"id":"52909","title":"Pumpkin Pie Spice","ingredients":"spices, cinnamon, ground
spices, ginger, ground","directions":"Mix all spices.","url":"https://recipe.bluelayer.org/recipe/52909/pumpkin-pie-spice"},{"id":"52907","title":"Frozen White Chocolate & Raspberry Dessert","ingredients":"pretzels, soft, unsalted
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
cheese, parmesan, hard
sugars, powdered
vanilla extract
raspberries, raw
jams and preserves, apricot
water, bottled, generic","directions":"Preheat oven to 350 degrees F. Fold a 16 long piece of heavy duty foil into an 8x16 strip and place the strip into an 8 square pan, leaving some foil overhang on 2 sides.
Repeat with another sheet of foil in the opposite direction, lining the pan completely.
Spray the foil on the bottom of the pan with nonstick spray.
Set aside.
For the crust: Stir together all of the crust ingredients and press into the bottom of the prepared pan.
Bake for 10 minutes.
Then remove it from the oven and let the crust cool in the pan on a rack.
For the filling: In a medium saucepan over low heat, cook 1/3 cup of the cream, white chocolate, corn syrup and cream cheese.
Whisk constantly until completely smooth, about 6 to 8 minutes.
Remove from heat and allow it to cool to room temperature.
In a large mixing bowl, beat remaining cream, powdered sugar and vanilla on high speed until stiff peaks form.
Fold the room temperature white chocolate mixture in by hand.
Then gently fold in the raspberries.
Scoop mixture on top of the pretzel crust and gently spread it out evenly, tapping the pan gently on the counter a couple times to settle in the filling.
Cover pan and freeze until firm, 6 to 8 hours, or overnight.
For the raspberry topping: Stir together the jam and water.
To serve: About 15 minutes prior to serving, take the dessert out of the freezer.
The dessert cuts very easily when frozen, but is easier to eat if it has that 15 minutes of thawing time.
It also holds its shape very well, even after sitting out for quite awhile.
To remove the dessert from the pan, gently pull up on the foil overhangs.
Peel the foil down from the edges and cut dessert into squares.
Then drizzle some raspberry topping over each dessert square.
Source: Heavily adapted from the February-April 2012 edition of At Home with Kowalskis magazine.","url":"https://recipe.bluelayer.org/recipe/52907/frozen-white-chocolate-raspberry-dessert"},{"id":"52874","title":"Grape Salad With Walnuts and Bleu Cheese","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
nuts, walnuts, english
cheese, blue
honey
vinegar, red wine
oil, olive, salad or cooking
salt, table","directions":"wash, drain and remove from stems the red and green grapes.
break walnuts into pieces, add to grapes.
crumble bleu cheese, add half of bleu cheese crumbles to grape, walnut mixture.
use fork to mix honey, salt and vinegar into remaining bleu cheese, crushing bleu cheese with fork.
wisk in olive oil and pour over grape mixture, stirring to coat.
store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/52874/grape-salad-with-walnuts-and-bleu-cheese"},{"id":"52853","title":"Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Put flour into a mixing bowl with the butter.
Using a pastry cutter, cut the butter into the flour.
add salt and water.
Mix until dough is formed.
Roll out on flat surface.
Bake at 375 degrees until brown.","url":"https://recipe.bluelayer.org/recipe/52853/homemade-pie-crust"},{"id":"52849","title":"Summer Pie Anytime (Make-Ahead Fruit Pie Filling)","ingredients":"apricots, dried, sulfured, uncooked
sugars, granulated
wheat flour, white, all-purpose, unenriched
lemon juice, raw
spices, cinnamon, ground
salt, table","directions":"Cut each of the apricots lengthwise into quarters (sixths if they're very large), discarding pits, (if using peaches, peel them and cut into thin wedges).
You should have about 8 cups fruit total.
In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see note), lemon juice, cinnamon, and salt; Taste fruit and add more sugar if desired (up to 3/4 cup total).
Line a 9-inch pie pan with 20-inch-long sheet of foil (there should be about 5 inches of overhang on each side of the pan); Line the foil with a 20-inch-long piece of plastic wrap.
Pour fruit into plastic wrap; pull edges together and fold over to seal; then repeat to seal foil over plastic.
Freeze up to 3 months, removing from pie pan, after filling is hard, about 8 hours.
From freezer to oven:.
To bake pie, unwrap frozen filling and place in a 9-inch pie pan lined with an unbaked crust; cover with top crust, crimp edges to seal, cut small slits in top to vent.
Place on foil lined baking sheet, for easy clean-up, Bake pie in a 375F oven or convection until top crust is browned and filling is bubbling in the center,1 1/4 to 1 1/2 hours (if crust gets brown before filling is bubbling, cover loosely with foil).","url":"https://recipe.bluelayer.org/recipe/52849/summer-pie-anytime-make-ahead-fruit-pie-filling"},{"id":"52845","title":"Double Berry Almond Crisp (Vegan & Gluten-Free)","ingredients":"blueberries, raw
blackberries, raw
sweetener, syrup, agave
oats
wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat the oven to 375 F.
Mix blueberries, blackberries, and agave nectar in a bowl and cover with a sheet of plastic warp.
Let it sit for 1 hour or longer.
In a separate bowl, whisk together oats, oat flour, almonds, coconut sugar, and cinnamon.
Add coconut oil and sweetened applesauce and mix with a pastry blender or fork until everything is evenly distributed.
Grease a standard size pie baking dish with coconut oil.
Add berries into the baking dish and distribute them evenly.
Put the topping over the berries and spread evenly.
You will probably have about 1/2 cup left over.
Bake in the oven for 30 minutes or until the top of the crisp is golden brown.","url":"https://recipe.bluelayer.org/recipe/52845/double-berry-almond-crisp-vegan-gluten-free"},{"id":"52840","title":"Brownie Mix - Amazing Every Single Dang Time","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cocoa, dry powder, unsweetened","directions":"To make the mixing as painless as possible, I often take 1 cup of sugar and blend it with the baking powder, salt, and cocoa powder.
This breaks up all the little clumps before you tackle the monster-big bowl of dry ingredients.
I've found a whisk to be most helpful for this task.
Once you've got a clump-free mixture, mix in the rest of the flour and sugar, being very careful that no pockets of un-mixedness remain.
I put mine in quart-sized ziploc bags, 2 1/4 cups per bag.
(sandwich bags can be used, but they don't come in the heavy-weight freezer-caliber plastic -- the last thing I want all over my pantry is a batch of brownie mix.
Also, the freezer weight has a label on it already) Label each bag with the recipe which is as follows:.
1 bag of brownie mix, 2 eggs, 1 teaspoon vanilla, and 1/4 cup melted butter or margarine.
Blend well (mixture will be very thick).
Add 1/2 cup chopped walnuts if desired (I've never tried the walnuts due to allergies).
Pour mixture into a cooking-sprayed 8x8\" inch pan.
Bake at 350F for 30-35 minutes.
For a very fudgey brownie, turn the heat down to 325F and cook for 35 minutes, until a toothpick tests clean.
Be sure to refrigerate extra-fudgy brownies.
To serve, I cut 1/4\" off of each side (while still in the pan) and remove the \"brownie sticks\" before cutting and removing individual pieces.
My family loves the brownie sticks, and the serving pieces are much more clean.
Store them covered.
These brownies never need frosting (in my opinion) and make a great source for emergency chocolate.","url":"https://recipe.bluelayer.org/recipe/52840/brownie-mix-amazing-every-single-dang-time"},{"id":"52821","title":"Ginger Shortbread","ingredients":"butter, without salt
sugars, granulated
spices, ginger, ground
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 350F.
Cream the butter in a large bowl with the sugar, ginger, and salt until light and fluffy.
Stir in the flour until just combined.
The dough will be quite stiff.
Press the dough into a 10-inch pie plate and smooth the top.
Using the tines of a fork, prick a pattern into the dough, dividing the shortbread into 8 wedges.
Bake for 30 minutes, or until a toothpick inserted into the shortbread comes out clean and the shortbread is firm and lightly golden.
While still warm, cut the wedges.
Allow to cool.","url":"https://recipe.bluelayer.org/recipe/52821/ginger-shortbread"},{"id":"52808","title":"Dark Chocolate Bark with Roasted Almonds and Seeds","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, almonds
seeds, sunflower seed kernels, dried","directions":"Line a baking sheet with parchment paper.
Using a sharp knife, finely chop the chocolate.
In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water.
Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90 on a candy thermometer.
If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat.
Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate.
Refrigerate the bark for about 10 minutes, until hardened.
Invert the bark onto a work surface.
Remove the parchment paper, break into 25 pieces and store or serve.","url":"https://recipe.bluelayer.org/recipe/52808/dark-chocolate-bark-with-roasted-almonds-and-seeds"},{"id":"52798","title":"Peanut Butter Cocoa Krispie Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
candies, marshmallows
peanut butter, smooth style, without salt","directions":"Measure out your cereal.
You will want this ready to add to the marshmallow mixture.
In a microwave safe bowl, heat butter and marshmallow on high for 2 minutes.
Stir with a rubber or silicone spoon.
Heat an additional 30 seconds until the mixture has melted.
Stir in peanut butter.
Add cereal and mix well.
Grease a 9x13 pan with cooking spray.
Using a greased spatula or a piece of wax paper, press the cereal mixture into the pan.
Make sure it is even.
Allow it to cool before cutting it into squares.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/52798/peanut-butter-cocoa-krispie-treats"},{"id":"52776","title":"Low Cal Tortillas","ingredients":"salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Combine all ingredients in a bowl.
Dough should form a ball, if this does not happen, add a little more water incrementally until it does.
Then cover the dough with a wet towel or cloth for 15 minutes.
Split the dough into 2 pieces and roll into balls.
Lightly flour your work surface and roll each ball into a very flat circle.
Cook in an ungreased skillet over medium heat until the tortilla starts to show brown spots.
Fill with whatever you want and enjoy!","url":"https://recipe.bluelayer.org/recipe/52776/low-cal-tortillas"},{"id":"52775","title":"Vegan Key Lime Pie Filling","ingredients":"tofu, raw, regular, prepared with calcium sulfate
vanilla extract
sugars, granulated
cornstarch
lime juice, raw","directions":"Pour the tofu into a mixing bowl.
Flavor it with the vanilla by whisking it in (Skip if using vanilla-flavored tofu).
Thicken it by whisking in the confectioners sugar, tablespoon by tablespoon.
Same with the cornstarch-- add it and blend.
Add all of the lime juice and blend well.
Pour the mixture into an ungreased 8\" pie pan (if crustless) or a premade 8\" or 9\" pie crust.
Bake at 375 for 30-35 minutes or until set.
Cool on a rack for 10-15 minutes first, then refrigerate for at least 4-6 hours before serving.","url":"https://recipe.bluelayer.org/recipe/52775/vegan-key-lime-pie-filling"},{"id":"52771","title":"My No Roll Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix dry ingredients together with a fork in a pie pan.
Make a well in the center and add the oil and milk.
Mix with a fork til it makes a ball.
Flatten and press into the pan in pie crust shape and flute the edge.
Bake at 375 for 10-12 minutes until golden.
One crust pie, excellent for cream pies and crumb topped baked pies.","url":"https://recipe.bluelayer.org/recipe/52771/my-no-roll-pie-crust"},{"id":"52764","title":"Easy Handmade Gyoza and Wonton Skins","ingredients":"wheat flours, bread, unenriched
water, bottled, generic","directions":"Put the lukewarm water in the flour in 3 batches, while mixing using a cutting motion with a spatula.
When the mixture is crumbly, press down with your hands while gathering in the flour to form a cohesive mass.
Add a bit more water if needed.
When the dough has come together and is fairly tender (about as soft as your earlobe), flour your work surface and your hands and knead.
You can adjust the consistency of the dough with the flour too.
Wrap the dough in plastic wrap and rest for at least 15 minutes.
I recommend making the filling while the dough rests.
By resting it, the dough becomes easier to roll out.
Flour both the work surface and a rolling pin.
Cut the dough in half, roll each piece into a ball and press flat onto the work surface.
Roll out back and forth and side to side with the rolling pin.
If you roll the dough onto the rolling pin diagonally at the end, this will result in a square.
Roll the dough out very thinly, and cut out with a cup or something similar.
You can just cut it into squares too.
Use the leftover bits in soups or ramen.
For wonton dumplings, make the dough as thin as possible, and cut into squares.
If you make the filling while letting the dough rest during Step 4, then fill the skins after they are cut, they'll be very stretchy and easy to handle.
Seal both gyoza and wonton dumpling skins tightly around the filling to trap in the meat juices.
Since the skins stretch very well, boil or cook just before dinner.","url":"https://recipe.bluelayer.org/recipe/52764/easy-handmade-gyoza-and-wonton-skins"},{"id":"52754","title":"Peanut Butter Fudge Cookie Dough Bites","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine butter and both kinds of chocolate in a heavy saucepan.
Cook over low heat, stirring constantly, until butter and chocolate melt.
Remove from heat and stir in peanut butter and vanilla.
Mix until combined.
In a small bowl, whisk milk and sugar together.
Add to chocolate/peanut butter mixture.
Combine flour and salt in a small bowl and add to the liquid ingredients and mix until well-combined.
Scoop and roll dough into 1-inch bite-sized pieces and place onto a parchment-lined baking sheet.
Refrigerate until set, about 60 minutes.
Store in the refrigerator or room temperature.","url":"https://recipe.bluelayer.org/recipe/52754/peanut-butter-fudge-cookie-dough-bites"},{"id":"52749","title":"Sauteed Mushrooms","ingredients":"mushrooms, white, raw
sugars, brown
salt, table
butter, without salt
oil, olive, salad or cooking","directions":"Rinse mushrooms and drain them.
Slice or quarter the mushrooms, place them in a bowl, and season with sugar and salt.
Heat butter and oil over medium heat in a skillet, add mushrooms and cover the skillet.
Cook for about 20 minutes, stirring occasionally.
These go great with red meat, white meat, pototoes, or pasta.
Use them as a filling for pierogis.","url":"https://recipe.bluelayer.org/recipe/52749/sauteed-mushrooms"},{"id":"52744","title":"HG Hot Couple: Yogurt-Marinated Grilled Chicken","ingredients":"yogurt, greek, plain, nonfat
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Place chicken in a medium bowl, top with yogurt, and stir to coat completely.
Cover and refrigerate for at least 1 hour.
Skewer the chicken onto skewers, packing the pieces together tightly.
Spray a grill or a grill pan lightly with nonstick spray, and bring it to medium-high heat.
Grill for 10 to 12 minutes, covered, carefully flipping about halfway through cook time.
Once cool enough to handle, pull the chicken off the sticks and eat!
PER SERVING (1/2 of recipe): 204 calories, 2g fat, 134mg sodium, 2g carbs, 0g fiber, 2g sugars, 39g protein","url":"https://recipe.bluelayer.org/recipe/52744/hg-hot-couple-yogurt-marinated-grilled-chicken"},{"id":"52733","title":"Nut Butter Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt
ice creams, vanilla
peanut butter, smooth style, without salt
honey
nuts, cashew nuts, raw
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 350F (180C).
LIghtly grease 9 inch springform pan.
Blend chocolate crumbs, sugar and melted butter in medium bowl.
Press onto bottom and up sides of prepared pan.
Bake 5 minutes.
Cool.
Mix ice cream, peanut butter, honey, and cashews in large bowl.
Spoon into prepared crust.
Freeze at least 2 days.
Place pie in shallow pan of hot water 10 seconds.
Remove pie from pan.
Top each serving with sauce and whipped cream.","url":"https://recipe.bluelayer.org/recipe/52733/nut-butter-pie"},{"id":"52732","title":"Cj's Toffee","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"In 2 quart heavy saucepan melt butter.
Remove from heat and add sugar.
Stir well until blended.
Return to low heat, stir rapidly until reaching a rolling boil.
Add water and corn syrup, mix well.
Stir and cook over low heat to soft crack stage.
(290 degrees F)(usually takes 40-60 minutes).
Remove from heat and add 3/4 cup nuts all at once.
Mix well, then pour into lightly buttered 13 x 9\" foil lined pan.
(If doubling recipe you can just lay a piece of foil out on the counter or use a large rimmed cookie sheet lined with foil).
Quickly spread with metal spatula.
Let cool for 5-7 minutes.
Sprinkle with chocolate chips, and spread evenly after they begin to melt.
Top with 1/4 cup finely chopped Walnuts.
Let cool completely and crack into pieces.","url":"https://recipe.bluelayer.org/recipe/52732/cjs-toffee"},{"id":"13255","title":"Apple Crisp","ingredients":"apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt","directions":"Spread apples evenly over the base of a 9\" pie plate.
Combine all dry ingredients with butter until it forms a crumbly consistency.
Pour mixture evenly over apple slices.
Bake at 375F (190C) for 45 minutes or until top is brown.","url":"https://recipe.bluelayer.org/recipe/13255/apple-crisp"},{"id":"52725","title":"Simple Addictive Granola","ingredients":"oats
nuts, almonds
currants, zante, dried
seeds, sesame seeds, whole, dried
syrup, maple, canadian
sugars, granulated
butter, without salt","directions":"Mixed all the ingredients together and then spread the mixture on a baking tray that is line with a piece of parchment paper.
Bake for 20-25mins at 180AC.","url":"https://recipe.bluelayer.org/recipe/52725/simple-addictive-granola"},{"id":"52715","title":"Dark Chocolate Toasted Coconut Crispy Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a baking sheet with parchment paper, spray lightly with non stick dpray
Melt chocolate until smooth either over a double boiler or in the microwave
Carefully stir in 1/4 cup of toasted coconut, recipe attached below and 1/4 cup cocoa krispies.
Try not to crush them
Pour mixture out on to prepared oarchment covered pan and spread to an even 1/ 4 inch thickness with an off set spatula
Sprinkle remaining 1 cup cocoa krispies on chocolte evenly, pressing gently to stick.
Then sprinkle remaining 1 cup toasted coconut on top and press gently but firmly to stick.
Refigerate until set and hardened about 2 hours.
Break into pieces and serve.
This bark freezes really well to have on hand.
It's great for gifts and delicious crumbled in ice cream and in cookies and brownies.","url":"https://recipe.bluelayer.org/recipe/52715/dark-chocolate-toasted-coconut-crispy-bark"},{"id":"52714","title":"Chocolate Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
butter, without salt
honey
vanilla extract","directions":"Butter or oil a pan about 7 inches square, This size isn't vastly important to the recipe but it will determine how thick and deep your fudge will be.
Place the milk and sugar in a heavy, large (has to be able to contain 4 times the volume of the original ingredients to avoid boiling over) sauce pan and stir with a wooden spoon until the sugar has dissolved.
Add chopped chocolate, chopped butter and honey and stir into the mixture until fully melted and blended together.
Bring to a boil, Cover and boil for 3 minutes (This helps wash down the sides of any stray sugar crystals).
Uncover insert a prewarmed (tempered) sugar thermometer, boil until soft ball stage (116C/240F).
Once soft ball stage has reached, plunge the base of the pan into an ice water bath until the tempeture has reached 50C/122F.
If you wish to add any dried fruits or nuts to your fudge, do so at this point, otherwise just add the vanilla essence before beating.
Beat the mixture with a wooden spoon until it becomes thick, creamy and lighter in colour.
Pour mixture into prepared pan and leave until almost set.
Mark out squares with an oiled knife and leave to set.
Break up the pieces and store in an airtight container between layers of greaseproof paper or waxed paper.
Should keep 3-4 weeks if stored properly.","url":"https://recipe.bluelayer.org/recipe/52714/chocolate-fudge"},{"id":"52712","title":"No Yeast Pizza Dough Freezer Friendly","ingredients":"salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
spices, garlic powder
spices, onion powder
spices, basil, dried
water, bottled, generic","directions":"Preheat oven to 450 Fahrenheit.
Mix the dry ingredients together in a large bowl.
Add the oil and enough water to combine everything.
Stir first than mix by hand if necessary, it doesnt have to be perfect.
The less mixing the better, you dont want to work the gluten in the flour or it will be hard to shape the dough.
I use a cookie sheet with edges but any pan will do.
I also use parchment paper to line the pan, but flour or cornmeal work also.
By flattening the dough on the parchment lined cookie sheet I dont have to add extra flour or try to move the crust.
Flatten dough to desired shape, working from the middle out.
I use a rectangular shape to fill a small cookie sheet or jelly roll pan.
Press with fingers or knuckles to move the dough outward, if it gets to thin or tears just push some dough back to fill the area.
Add sauce then toppings, leaving some room around the edge for a crust.
Bake for 10-12 minutes.
What Other Variations Can I Try?.
Add more herbs to the crust.
Use different flours, half white half wheat is a favorite at my house.
Use a variety of toppings.
How Can I Make This Healthier?.
Use wheat flour, it is much more nutritious than white all purpose.
Half white, half wheat is a great way to start.
Add more veggies to the sauce and toppings.
Consider a low fat cheese.
How to Freeze.
I highly recommend shaping this no yeast pizza dough before freezing.
That way you dont have to let it thaw.
A jelly roll pan with it's high sides is perfect because the topping won't spill into your oven.
Cover it in tin foil for freezer storage.
Also since a piece of dough the size of a cookie sheet is a bit bulky in the freezer sometimes I freeze the dough in individual portions.
Six to eight inch round pieces, you can get four to six pieces out of one recipe depending how flat you like your crust.
Wrap well.
I slip plastic wrap between the pieces to keep them from freezing to each other and put them all in a plastic freezer bag.
Store for up to 3 months.
For longer storage wrap separately and seal well.
Label with the date.
Add toppings before or after freezing.
Baked pizza can also be frozen, thaw it in the microwave for a fast snack.
How to Thaw.
Thawing this no yeast pizza dough is optional, it can be cooked from frozen.
I usually pull it from the freezer as I turn on the oven to preheat to 450 Fahrenheit.
In the 10 minutes it takes the oven to warm up the double is mostly thawed.
Bake pizza for 10-12 minutes at 450 Fahrenheit, with a larger or thicker crust you might want to let it cook a few minutes more.
Make sure to dust the pan with cornmeal or line with parchment so the crust does not stick.","url":"https://recipe.bluelayer.org/recipe/52712/no-yeast-pizza-dough-freezer-friendly"},{"id":"52710","title":"Pumpkin Parfaits with Oat Crunch","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
syrup, maple, canadian
pumpkin, raw
cheese, parmesan, hard
pumpkin, raw
yogurt, greek, plain, nonfat","directions":"To make Oat Crunch:
Preheat oven to 300F.
Combine puffed rice, oats, and pumpkin seeds in small bowl.
Add maple syrup, pumpkin pie spice, and pinch of salt; stir well.
Transfer ingredients to prepared baking sheet; spread into thin layer.
Bake 10 to 15 minutes, or until light brown.
Remove from oven; let cool.
Break up Oat Crunch with fingers, and set aside.
To make Pumpkin Mousse:
Whisk tofu cream cheese in bowl until fluffy.
Add pumpkin pie filling, and whisk until smooth.
Chill.
Spoon 2 Tbs.
yogurt into serving glasses.
Top with one-quarter Pumpkin Mousse.
Sprinkle 1 Tbs.
Oat Crunch over each parfait.
Repeat process with yogurt, Pumpkin Mousse, and Oat Crunch.","url":"https://recipe.bluelayer.org/recipe/52710/pumpkin-parfaits-with-oat-crunch"},{"id":"52693","title":"Broccoli Madeline","ingredients":"broccoli, raw
bacon, meatless
cheese, cheddar
raisins, seeded
onions, raw
salad dressing, mayonnaise, regular
sugars, granulated
vinegar, cider","directions":"Cut the brocolli into small pieces, I use some of the tender stems also.
Combine the bacon bits, broccoli, cheese, rasins, and onion.
For the Dressing:.
Mix together in a small bowl the mayonaise, sugar and vinegar.
Pour this mixture over the Brocolli mixture.
Chill before serving.","url":"https://recipe.bluelayer.org/recipe/52693/broccoli-madeline"},{"id":"52684","title":"Fennel Orange Brittle","ingredients":"sugars, granulated
spices, fennel seed
orange juice, raw","directions":"Line a large baking sheet with a sheet of foil, then lightly oil foil.
Cook sugar in a dry 12-inch nonstick skillet over moderate heat, undisturbed, until it begins to melt.
Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep golden caramel.
Immediately remove from heat and stir in fennel seeds and zest, then quickly pour onto baking sheet, spreading with back of spoon before syrup hardens.
Cool on baking sheet 5 minutes, then break into pieces and pulse in a food processor until finely ground.","url":"https://recipe.bluelayer.org/recipe/52684/fennel-orange-brittle"},{"id":"52679","title":"Best Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table","directions":"For starter: Combine room temp water, flour and yeast.
Let stand at room temp overnight.
For dough: Add water and yeast to starter; mix then add salt and enough flour to make a soft dough.
Let rise 1 1/2 to 2 hours.
Pinch off a piece of dough the size of a tennis ball and place in the fridge in a jar.
Use as starter.
Press rest of dough into pan and add toppings.
Cook on stones in 500 degree oven.
Takes about 10 min.","url":"https://recipe.bluelayer.org/recipe/52679/best-pizza-dough"},{"id":"52673","title":"Seedy Crisps","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, poppy seed
seeds, sesame seeds, whole, dried
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic","directions":"In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder.
Add the oil and stir until combined.
Add the water and stir to combine and create a dough.
Turn the dough out onto a floured surface and knead 4 to 5 times.
Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
Preheat the oven to 450 degrees F.
For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet.
If there is room on the sheet pan, repeat with a second piece of dough.
Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown.
Remove from the oven and place on a cooling rack.
When cool, break into desired size pieces.
Repeat procedure with remaining dough.
For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick.
Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
For super even thickness and easy rolling: Roll out using a lightly floured pasta roller.
Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough.
Bake according to the thin cracker instructions.
Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely.
Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/52673/seedy-crisps"},{"id":"52670","title":"Infused Horseradish Oil","ingredients":"horseradish, prepared
oil, olive, salad or cooking
oil, olive, salad or cooking
lemon juice, raw
salt, table","directions":"Peel the horseradish root and cut it into several pieces.
Turn on a food processor and drop the pieces through the food tube, a few at a time, and process until evenly ground.
Combine the olive and vegetable oils, and with the machine running, pour through the feed tube in a steady stream.
Add the lemon juice and salt.
Pour the horseradish oil into a jar, cover tightly, and refrigerate for 8 hours, or overnight.
Line as strainer with dampened cheesecloth.
Place the strainer over a bowl and pour the oil into the strainer for about 4 hours to allow the all the oil to drain into the bowl.
Discard the contents of the strainer.
Refrigerate the oil, tightly covered, for up to 2 weeks.
Return to room temperature before using.","url":"https://recipe.bluelayer.org/recipe/52670/infused-horseradish-oil"},{"id":"52667","title":"BH&G Apple Slab Pie W/ Crumb Topping","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
apples, raw, with skin
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, pecans","directions":"Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside.
For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt.
Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork.
Push moistened dough to side of bowl.
Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened.
Using your fingers, gently knead the dough just until a ball forms.
Preheat oven to 375F On a lightly floured surface, roll dough into a 19x13-inch rectangle.
Wrap it around the rolling pin; unroll it into the prepared baking pan.
Ease dough into the pan and up the sides, being careful not to stretch it.
Trim dough to 1/2 inch beyond edge of pan.
Fold dough edge over and flute as desired.
In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples.
Toss lightly until apples are coated.
Spoon apple mixture into dough-lined pan; spread evenly.
Sprinkle with Crumb Topping (pan will be full).
Bake for 40 to 45 minutes or until apples are tender.
If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking.
Cool slightly in pan on a wire rack.
Serve warm or cool completely.
Cut into rectangles.
Makes 25 servings.
Topping:.
In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour.
Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs.
Stir in chopped pecans.
To Bake Ahead:.
Bake and cool as directed.
Cover and let stand at room temperature for up to 24 hours; or chill for up to 3 days.
Return to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/52667/bh-g-apple-slab-pie-w-crumb-topping"},{"id":"52666","title":"Crusty French Bread","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl, dissolve the yeast in 1 1/2 cups warm (105 to 115F) water.
Let stand until the yeast bubbles.
Stir in the salt and half the flour.
Let stand for 5 minutes, until bubbly.
Stir in the rest of the flour a little at a time until a soft dough forms.
If necessary, you may need to add more flour, a tablespoon at a time (depending on the climate: in warm, moist conditions, youll need a bit more flour; in very dry, arid places, like Minnesota in the winter, you may need to add a bit more water).
Cover, and let the dough stand for 15 minutes until it begins to rise.
Turn out onto a very lightly floured board and knead until the dough is smooth and feels as if all the lumps of flour are gone.
Place in a lightly greased bowl, cover, and let rise until doubled, about an hour.
Divide the dough into three parts to make baguettes.
Shape each into a long, narrow loaf.
Place on a lightly greased, dark, rimless cookie sheet (not one that is insulated), with the smoothest side of the loaf up.
Cover and let rise again for 45 minutes, until puffy.
Position the oven racks on the very bottom, the center, and the upper center of the oven.
Place a rimmed cookie sheet filled with lake or river rocks on the very bottom level.
Preheat the oven at 465F (regular bake) for at least 20 minutes.
Center a baking stone or 6 unglazed tiles on the center rack (place the tiles 1 to 2 inches apart for air circulation).
When the dough has risen until puffy, slash the loaves with a sharp, serrated knife diagonally across the top in three or four places, about 1/4 inch deep.
Reduce the oven temperature to convection bake at 450F.
Using a spray bottle filled with plain water, spritz the loaves generously.
Pour 3/4 to 1 cup cool water into the pan of rocks beneath (a sport water bottle works well).
Bake on the center rack (on preheated tiles) for 15 minutes, until the loaves are browned and crusty.
Remove the bread from the oven and cool on a wire rack.
Bread machine: Measure all the ingredients into the container of a bread machine and program the machine for the dough setting.
When the dough is ready, continue with step 6.
Food Processor: Measure the yeast and dry ingredients into the container of a food processor fitted with a steel blade.
Turn the processor on and slowly add the water through the feed tube; process until the dough is smooth and shiny and pulls away from the sides of the bowl.
Cover, and let rise until the dough is doubled.
After rising (step 8), snip the loaves with scissors at a 45-degree angle, pulling each snipped piece outward on opposite sides so that the loaves resemble sheaves of wheat.
Soak 1/2 cup julienned sun-dried tomatoes in hot water for 10 minutes.
Drain well and pat dry.
Knead into the dough in step 4.
Proceed as directed.
Pit and chop 1/2 cup well-drained Kalamata olives and add to the dough in step 4.
Shape the dough into a round loaf and place on a lightly greased, dark, rimless (noninsulated) cookie sheet.
Cover and let rise for 45 minutes, until puffy.
Preheat the oven as directed in step 7.
Before baking, slash the loaf diagonally with a serrated knife or razor blade across the top in three places.
Bake at the temperature given in step 8 for 20 to 25 minutes or until crusty and browned.
Cool on a wire rack.
Chop 1/2 cup walnuts and 1/2 cup dried figs.
Knead into the dough in step 4.
Shape the dough into a round loaf and place on a lightly greased, dark, rimless (noninsulated) cookie sheet.
Cover and let rise for 45 minutes, until puffy.
Preheat the oven as directed in step 7.
Before baking, slash the loaf diagonally with a serrated knife or razor blade across the top in three places.
Bake at the temperature given in step 8 for 20 to 25 minutes or until crusty and browned.
Cool on a wire rack.
There are a few important things involved in getting a crusty baguette or a rustic bread to turn out perfectly:
First, the doughits a simple mixture of flour, salt, yeast, and water.
It must be moist rather than dry and stiff.
Ive found that I can get beautiful results whether I mix the dough by hand, with a steel blade, in the food processor, or in the bread machine.
The trick is to create a dough that is moist enough to form big bubbles inside so that the baked loaf has an open texture.
Moistness also contributes to a crunchy, chewy crust.
The second important thing is to produce steam in the oven.
I do this by preheating a pan of 1-inch rocks on the bottom shelf of the oven.
I use a 12 1/2 x 17 1/2-inch rimmed pan filled with river rocks or landscape rocks.
To create the steam, I squirt about a cupful of water onto the hot rocks, creating a burst of steam after I place the loaves in the oven.
Third, hot air in the convection oven circulates the heat and steam around the baking loaves to create a crunchy crust.
Rustic loaves require stabilized high heat.
This can be accomplished by preheating tiles in the oven (on a rack in the center) to mimic a brick oven.
The tiles help to maintain a high heat.
Plain unglazed tiles from a flooring supply store work well.
You can also place a baking stone into the oven if you have one.
A kit called the Hearthstone kit works beautifully but is expensive.
Because it is sometimes difficult and messy to transfer loaves directly onto preheated tiles or stones, I simply place the shaped loaves on a dark, noninsulated, rimless cookie sheet to rise and then set the cookie sheet right on the preheated tiles to bake.
If you do not have the pan of rocks or tiles, at least be sure to use a dark, noninsulated, rimless cookie sheet for baking the bread and spray the oven and risen loaves with plain water before and during baking.
This does not produce as nice a crust as outlined in step 4 but is a good compromise.","url":"https://recipe.bluelayer.org/recipe/52666/crusty-french-bread"},{"id":"52653","title":"Flatbreads. by Marco Pierre Black","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat
water, bottled, generic
salt, table","directions":"Remember 2 tablespoons plain flour to 1 tablespoon of plain yoghurt, makes 2-3 flatbreads (great for a hungry adult 7-8 inches round ish) Add pinck of salt, (if you like it leave out if you don't) add splash of tepid water, this aids rolling out the flatbread dough I find.
So mix the flour and yoghurt & water in bowl and your done !
Fast mix huh ?.
Ok divide dough into 2 or 3 bits and roll out onto flour surfice/board into thin patties.
I free form the dough and happily roll away making a natural \"see where it takes me\" shape dough.
I like that, although for more formal flatbread dining occassions I have be known to use a dinner/side plate as a template and using a rounded blunt knife carved the perfect flatbread round.
A match for any a shop aquired imitation !
Now heat a heavy skillet and cook on high heat for a minute or 2 each side.
This bread will bubble up, great !
Now how quick and easy was this to make ?.
Have flatbreads with curry, chilli con carne, spag Bol , make food wraps with them , what about adding tomato puree ,cheese and pepperoni and then grill them ?
Like little flatbread pizza's , the list of uses goes on and on !
Tip, if your mix seam a little sticky, worry not.
Add flour.
This recipe is very forgiving, pat off excess before putting onto hot griddle.
Cook all fltbreads, sometimes just before serving (And these can be made a few hours in advance and left covered) add some garlic butter and fresh corriander and grill for 30 seconds for wonderful garlic flatbreads !
Enjoy & listen to your guests go hmmm, hmmm hmmmmm !
!
If you don't like yor guests do not give them the recipe !
:) hehehe -- .","url":"https://recipe.bluelayer.org/recipe/52653/flatbreads-by-marco-pierre-black"},{"id":"52651","title":"Homemade Almond Bark!","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
salt, table
butter, without salt
vanilla extract
nuts, almonds","directions":"In 2 quart heavy saucepan,Combine sugar, milk, corn syrup, and salt.
Cook,stirring constantly until sugar dissolves& mixture comes to a boil.
Cook without stirring to soft ball stage (234).
Remove from heat& add butter, do not stir.
Let cool til lukewarm,& add vanilla.
Beat until mixture thickens& spread is creamy.
Add the toasted almonds.
Spread about 1/2 inch thick on wax paper lined baking sheet.
Let cool before break into pieces.","url":"https://recipe.bluelayer.org/recipe/52651/homemade-almond-bark"},{"id":"52647","title":"Sesame Orange Scones","ingredients":"seeds, sesame seeds, whole, dried
orange juice, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
orange juice, raw
sugars, granulated","directions":"Heat oven to 425'F.
Grease baking sheet.
Set aside 1 tablespoon sesame seeds and 1 tablespoon orange rind.
In large bowl, combine flour, remaining sesame seeds and orange rind, the brown sugar, baking powder, and salt.
With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
Reserve 1 tablespoon orange juice.
Add remaining orange juice to dry ingredients and mix lightly with fork until mixture clings together and fon-ns a soft dough.
Turn dough out onto lightly floured surface and knead gently 5 or 6 times.
Divide dough in half, With lightly floured rolling pin, roll one half of dough into a 7-inch round.
Cut into 4 wedges.
Repeat with remaining half of dough.
Place scones, 1 inch apart, on greased baking sheet.
Pierce tops with tines of fork.
In small saucepan, heat reserved orange juice and the granulated sugar to boiling; stir in reserved orange rind and brush over tops of scones.
Sprinkle with reserved sesame seeds.
Bake scones 15 to 18 minutes or until golden brown.
Brush again with orange glaze.
Serve warm
Reserve 1 tablespoon orange juice.
Add remaining orange juice to dry ingredients and mix lightly with fork until mixture clings together and fon-ns a soft dough.
Turn dough out onto lightly floured surface and knead gently 5 or 6 times.
Divide dough in half, With lightly floured rolling pin, roll one half of dough into a 7-inch round.
Cut into 4 wedges.
Repeat with remaining half of dough.
Place scones, 1 inch apart, on greased baking sheet.
Pierce tops with tines of fork.
In small saucepan, heat reserved orange juice and the granulated sugar to boiling; stir in reserved orange rind and brush over tops of scones.
Sprinkle with reserved sesame seeds.
Bake scones 15 to 18 minutes or until golden brown.
Brush again with orange glaze.
Serve warm","url":"https://recipe.bluelayer.org/recipe/52647/sesame-orange-scones"},{"id":"52633","title":"Bagels","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
beverages, ovaltine, classic malt powder
water, bottled, generic
water, bottled, generic
leavening agents, baking soda","directions":"In the bowl of an electric mixer or food processor or by hand, mix the flour, 2 tsps.
salt, the yeast, barley malt syrup and 1 cup plus 2 Tbsps.
water until the ingredients form a stiff, coarse ball of dough (about 3 minutes if mixing by hand or in a mixer; or 1 minute in a food processor).
If necessary, add a little more water.
Let the dough rest 5 minutes.
Knead the dough on a lightly floured surface until the dough feels stiff yet supple, with a satiny, slightly tacky feel, 2 to 3 minutes.
If the dough seems too soft or too tacky, sprinkle over just enough flour as needed.
Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and place it in the refrigerator for at least 1 hour and up to several hours.
Keep in mind that the bagels must be shaped before proofing overnight.
When ready to shape the bagels, line a baking sheet with lightly greased parchment paper or a silicone baking mat.
Remove the dough from the refrigerator and divide it into 6 to 8 equal pieces.
Form each piece into a loose, round ball by rolling it on a clean, dry work surface with a cupped hand; do not use any flour on the surface.
If the dough slides around and won't ball up, wipe the work surface with a damp paper towel and try again -- the slight amount of moisture will provide enough \"bite\" for the dough to form a ball.
When each piece has been formed into a ball, you are ready to shape the bagels.
Using your hands and a fair amount of pressure, roll each dough ball into a \"rope\" 8 to 10 inches long.
(Moisten the work surface with a damp paper towel, if necessary, to get the necessary bite or friction).
Slightly taper the rope at the ends so that they are thinner than the middle.
Place one end of the dough between your thumb and forefinger and wrap it around your hand until the ends overlap in your palm; they should overlap by about 2 inches.
Squeeze the overlapping ends together and then press the joined ends into the work surface, rolling them back and forth a few times until they are completely sealed.
Remove the dough from your hand and squeeze as necessary to even out the thickness so that there is a 2-inch hole in the center.
Place the bagel on the prepared sheet pan.
Repeat with the other pieces.
Lightly wipe the bagels with oil, cover with plastic wrap and place in the refrigerator overnight.
Remove the bagels from the refrigerator 90 minutes before you plan to bake them.
Fill a large stockpot with 3 quarts of water (be sure the water is at least 4 inches deep), cover with a lid, and slowly bring the water to a boil.
When it comes to a boil, add the remaining teaspoons of salt and 1 teaspoons of baking soda, reduce the heat and simmer with the lid on.
Thirty minutes before baking, heat the oven to 500 degrees.
Test the bagels by placing one in a bowl of cold water.
If it sinks and doesn't float to the surface, return it to the sheet, wait 15 minutes and then test it again.
When one bagel passes the float test, they are ready for the pot.
Gently lift each bagel and drop it into the simmering water.
Add as many as will comfortably fit in the pot.
After 1 minute, use a slotted spoon to flip each bagel over.
Poach for an extra 30 seconds.
Using the slotted spoon, remove each bagel and return it to the lined baking sheet.
Continue until all the bagels have been poached.
Generously sprinkle each bagel with a topping, except for cinnamon sugar (see note below).
Place the baking sheet in the oven and reduce the heat to 450 degrees.
Bake for 8 minutes and then rotate the sheet (if using two sheets, also switch their positions).
Check the underside of the bagels.
If they are getting too dark, place another sheet under the baking sheet (i.e., double-pan it).
Bake until the bagels are golden brown, an additional 8 to 12 minutes.
Remove from the oven and transfer the bagels to a rack for at least 30 minutes before serving.
Note: If using cinnamon sugar (1 part cinnamon to 5 parts granulated sugar), immediately brush the top of each hot bagel with melted butter and then generously sprinkle with the mixture so that it is coated.
It will form a nice cinnamon crust as it cools.","url":"https://recipe.bluelayer.org/recipe/52633/bagels"},{"id":"52630","title":"Homemade Ricotta","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat","directions":"Select a sieve or colander with a wide surface area so the curds will cool quickly.
Rinse a large piece of cheesecloth or muslin with cold water, then fold it so that it is 6 or more layers, and arrange it in the sieve or colander placed in the sink.
Pour the milk and buttermilk into a large non-reactive saucepan.
Place over high heat and heat, stirring the mixture frequently with a rubber spatula and making sure to scrape the whole pan bottom to prevent scorching.
Once the mixture is warm, stop stirring.
As the milk heats, curds will begin to rise and clump on the surface.
As the curds begin to form, gently scrape the bottom of the pan with the spatula to release any stuck curds.
When the mixture reaches 175 to 180F, the curds and whey will separate.
The whey looks like cloudy water underneath a mass of thick white curds on the surface.
Immediately remove the pan from the heat.
Working from the side of the pan, gently ladle the whey into the prepared sieve.
Go slowly so as not to break up the curds.
Finally, ladle the curds into the sieve.
Lift the sides of the cloth to help the liquid drain.
Dont press on the curds.
When the draining slows, gather the edges of the cloth, tie into a bag, and hang from the faucet.
Drain until the dripping stops, about 15 minutes.
Untie the bag and pack the ricotta into airtight containers.
Refrigerate and use within 1 week.","url":"https://recipe.bluelayer.org/recipe/52630/homemade-ricotta"},{"id":"52620","title":"Skip the Machine Peach Gelato","ingredients":"peaches, yellow, raw
sugars, granulated
il villaggio, mascarpone cheese,","directions":"Cut peaches into very small pieces.
Arrange peach pieces in a single layer on a rimmed cookie sheet and freeze solid, about 2 hours.
Put frozen peach pieces in a food processor with the sugar and grind briefly.
Add mascarpone or yogurt and pulse until mixture is smooth.
Empty processor into a small container and freeze again, about 20 to 30 minutes.
If gelato freezes solid, process it briefly again before serving.
Note: Depending on the sweetness of the peaches, you may want to add more sugar.","url":"https://recipe.bluelayer.org/recipe/52620/skip-the-machine-peach-gelato"},{"id":"52615","title":"Neapolitan Rice Crispy Treats","ingredients":"strawberries, raw
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
candies, marshmallows
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
candies, marshmallows
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Spray an 8x8 dish with cooking spray.
Set aside.
Start with the strawberry layer.
In a large microwavable bowl, melt marshmallows and butter in the microwave for 25-35 seconds, or until completely melted.
*It helps to cut up your butter into smaller pieces before melting.
* Stir to combine butter and marshmallow and then add in cereal.
Depending on how gooey you like your treats you may want to add a little less or more cereal.
Scoop into the pan.
Butter or spray one of your hands and use it to press the mixture into the bottom of the pan evenly.
Press to make it pretty compact.
Then repeat the process with the vanilla layer and then the chocolate layer.
Let it set for 30 minutes up to an hour.
Turn out onto cutting board and cut into squares.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/52615/neapolitan-rice-crispy-treats"},{"id":"52611","title":"Almond-Oat Bars","ingredients":"oats
nuts, almonds
nuts, almonds
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
yogurt, greek, plain, nonfat
honey
apples, raw, with skin","directions":"Preheat oven to 350.
Put 3/4 cup oats and almonds on a baking sheet and bake for 12 minutes, or until toasted.
Put in medium bowl.
In food processor, process remaining oats,and almond meal until fine.Add to bowl.
Add flour,and next 4 ingredients.Whisk to combine.
In a small bowl combine yogurt,honey,and apple.
Add wet to dry ingredients and mix until combined.
Place mixture on a piece of wax paper and form into a 6 by 7 inch rectangle.Cut into 12 even squares.
Place a piece of parchment paper on top and invert onto baking sheet.
Bake 20 min or until browned.
Cool on rack.","url":"https://recipe.bluelayer.org/recipe/52611/almond-oat-bars"},{"id":"52607","title":"Easy Bake Oven Rice Krispies Treats","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cream, whipped, cream topping, pressurized
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Preheat easy bake oven 15 minutes.
Place margarine and marshmallow cream in the warming cup.
Put on the warming tray and cover.
Warm for nine minutes stirring occasionally.
Half fill the other warming cup with puffed rice cereal.
Thoroughly mix the puffed rice cereal with the warmed mixture of margarine and marshmallow cream in a bowl.
Take a small amount from the bowl and form a cookie shape.
Place the shapes on a plate.
Refrigerate for about 1/2 hour or until firm.","url":"https://recipe.bluelayer.org/recipe/52607/easy-bake-oven-rice-krispies-treats"},{"id":"52585","title":"Crusty White Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
wheat flours, bread, unenriched
salt, table","directions":"In a small mixing bowl, dissolve yeast and sugar in the warm water.
Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined.
Add the remaining flour, 1/2 cup at a time, stirring well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces and form into loaves.
Place the loaves into two lightly greased 9x5 inch loaf pans.
Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/52585/crusty-white-bread"},{"id":"52580","title":"Crock Pot Candy","ingredients":"nuts, almonds
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
oil, corn, peanut, and olive","directions":"Combine all ingredients in a crock pot and cook on low until all chocolate is melted, stirring occasionally.
When all ingredients are combined, drop spoonfuls onto waxed paper and allow to set.
Makes 80-100 pieces.","url":"https://recipe.bluelayer.org/recipe/52580/crock-pot-candy"},{"id":"52576","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
butter, without salt","directions":"Remove seeds from pumpkin.
Remove all pumpkin membrane and rinse.
Dry seeds and spread in one single layer over some paper toweling.
Sprinkle evenly with salt.
Once pumpkin seeds are fairly dry transfer to a metal pie plate and pour on melted butter.
Set oven to broil and stir seeds frequently (about every minute or two) until nice and golden.","url":"https://recipe.bluelayer.org/recipe/52576/roasted-pumpkin-seeds"},{"id":"52572","title":"Eggless Pinwheel Cookies","ingredients":"butter, without salt
sugars, granulated
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cocoa, dry powder, unsweetened","directions":"Using a wooden spoon, cream the butter until it's smooth (see tip below.)
Stir in the sugars and vanilla extract until they're evenly blended.
In a separate bowl, whisk together the flour, salt, and baking powder.
Add the dry ingredients to the creamed mixture one third at a time, stirring after each addition, until the dough is evenly blended.
Set aside half of the cookie dough.
Add the cocoa powder to the remaining dough and stir until it is fully incorporated.
Divide the chocolate dough in half.
Place each half on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic.
Repeat the process for the vanilla dough.
Refrigerate the 4 squares until firm, about 1 to 2 hours.
Unwrap one piece of the chilled vanilla dough, leaving it on the plastic.
Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches.
If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it's firm again, about 5 to 10 minutes.
Unwrap a piece of the chocolate dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle.
Remove the top piece of plastic wrap from both rolled doughs and invert the chocolate dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side.
Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go.
Wrap the log in the plastic and refrigerate it for at least 2 hours.
Repeat the process with the 2 other pieces of dough.
Heat the oven to 350F Line 2 shiny, heavy baking sheets with parchment paper.
Unwrap one of the logs and slice it into 1/4-inch-thick rounds.
(See tip below for a safe, kid-friendly way to slice dough.)
Arrange the slices on the parchment about 1 inch apart and bake them for about 13 minutes.
When done, they'll still be a little soft to the touch -- the cookies will have a better texture if you don't let their edges brown.
Leave the cookies on the sheet for 1 minute, then transfer them to a wire rack to cool.
Slice and bake the second log as the first.
A Kid-friendly Way to Slice Dough Slip a long piece of unflavored dental floss (about 20 inches) beneath the dough log.
Pull the ends up and over the log, crossing them.
Wrap the ends of the floss around your fingers and pull in opposite directions.","url":"https://recipe.bluelayer.org/recipe/52572/eggless-pinwheel-cookies"},{"id":"52567","title":"Orange Ginger Carrots","ingredients":"carrots, raw
sugars, granulated
cornstarch
spices, nutmeg, ground
spices, ginger, ground
orange juice, raw
butter, without salt","directions":"Slice each baby carrot into 2 or 3 pieces, then place in a 1 quart casserole dish with 1/4 cup water; cover and cook on high power 10 minutes or until tender.
While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add orange juice.
Cook over medium heat, stirring constantly, until sauce thickens.
Cook 1 minute, then remove from heat and stir in butter.
If there is any water left in the carrots, pour it off, then pour sauce over carrots, tossing to coat evenly.
Cover and let stand 4 to 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/52567/orange-ginger-carrots"},{"id":"52561","title":"Traditional Chapatis","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Add the water to the flour a little at a time, kneading as you go until you have a soft, elastic dough.
Sprinkle a little flour onto a flat surface or board.
Divide the dough into 8 and shape each piece into ball.
Flatten the balls slightly then place one on the floured surface and roll out into a flat disc approximately 15cm/6inches in diameter.
Repeat with the other 7.
Heat a shallow frying pan.
Lay a disc onto the hot pan and leave for 20 to 30 seconds until the surface is bubbly.
Flip over and cook the other side for 10 to 15 seconds.
As soon as brown spots appear on the underside it is done.
Repeat with the other breads.
Cooks tip: The longer you knead the chapati dough the softer the breads will be.","url":"https://recipe.bluelayer.org/recipe/52561/traditional-chapatis"},{"id":"52556","title":"Bacon Fat Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
bacon, meatless
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw","directions":"In a large bowl, whisk the flour with the baking powder and salt.
Add the bacon fat and mix with your hands to evenly moisten the flour.
Add the water and scallions and stir just until the dough comes together.
Scrape the dough out onto a floured work surface and knead just until smooth.
Roll the dough into 20 even balls and transfer to a baking sheet.
Cover with plastic wrap and let stand for 20 minutes.
Heat a cast-iron griddle or large skillet over moderately high heat.
Work with one piece of dough at a time: On a lightly floured work surface, dust a ball of dough with flour and roll it out to a 9-inch round, about 1/8 inch thick.
Griddle the tortilla, turning once, until browned in spots and pliable, about 30 seconds per side.
Wrap the tortilla in a towel and repeat with the remaining balls of dough.","url":"https://recipe.bluelayer.org/recipe/52556/bacon-fat-tortillas"},{"id":"52541","title":"Autumns Caramel Apple Crisp","ingredients":"butter, without salt
sugars, brown
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
oats
apples, raw, with skin
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
vanilla extract
cream, whipped, cream topping, pressurized","directions":"For the topping: Place chilled butter in a large bowl and using a pastry cutter (or a food processor), cut through the pieces.
Add brown sugar, Turbinado sugar, salt, flour, and oatmeal, continuing to cut with the blade.
When mixed, cover with plastic wrap and refrigerate.
Do not over-blend.
A little chunky is good.
For the apple crisp: Preheat oven to 350 degrees F. Peel and core the apples and cut them in 1/8 inch thick-crescent-shaped sizes.
(3 1/2 pounds of apples will yield about 8 cups slices.)
In a mixing bowl, gently toss together the apple slices, sugar, lemon juice, cinnamon, and vanilla.
Set aside at room temperature until the apples begin to give off their juices, about 10 minutes.
Transfer the apple mixture to a 2-quart greased glass baking dish;.
Spread it out well, filling to all the corners.
Pour caramel syrup back and forth over the apples.
Remove the crumb mixture from the refrigerator.
Take a handful and squeeze tightly to compress it into a solid piece, then hold the compressed topping over the baking dish and crumble it by hand into small pieces, strewing them over the apples.
Repeat with the remaining topping.
Place the baking dish directly on the oven rack and bake until the apples are bubbling and the crisp is nicely browned.
When the crisp is done, leave it at room temperature until it cools enough to cut into individual servings, about 20 minutes.
Serve with your favorite ice cream or fresh whipping cream.
Note: There are many version of apple crisp but the Turbinado sugar in this recipe helps create a lovely caramel flavoring alongside the syrup.","url":"https://recipe.bluelayer.org/recipe/52541/autumns-caramel-apple-crisp"},{"id":"52515","title":"The Eternal Olive Ring","ingredients":"wheat flours, bread, unenriched
honey
wheat flours, bread, unenriched
spices, pepper, black
salt, table
water, bottled, generic
olives, ripe, canned (small-extra large)
butter, without salt
water, bottled, generic","directions":"In the bowl of a stand mixer, whisk together the flour, sugar, yeast and black pepper (you can do this with a regular old whisk instead of the whisk attachment).
Then whisk in the salt.
Attach the dough hook, turn the mixer on low speed (#2), add the water and mix for a minute, until all the flour is moistened (scrape down the sides of the bowl if necessary).
Then knead the dough on medium speed (#4 on a KitchenAid) for 7 minutes.
The dough should be sticky, but shouldnt stick to your finger if you touch it.
If its too wet, knead in extra flour, 1 tablespoon at a time until its right.
If its not sticky at all, but is rather dry, spray it with a little water and knead it in.
Add the olives and mix on low speed until evenly incorporated (you might need to add in a little more flour now if the olives are very oily).
Dust the dough lightly with flour, cover with plastic wrap, and allow to rest for 20 minutes.
Shape the dough and let it rise: Turn the dough out onto a lightly floured surface, and roll it around a little to lightly flour all surfaces of the dough.
Roll the dough between your hands and the counter into an 18 long rope, dusting with flour as necessary.
Shape the rope into a ring, overlapping the ends by 2 and pinching the seams together.
Transfer the ring to a baking sheet that youve lined with parchment paper.
The ring should be about 7 in diameter.
Oil a piece of plastic wrap and cover the dough with it, oiled side touching the dough.
Let rise at room temperature for an hour, until doubled in bulk (the ring will be about 9 in diameter).
Once the loaf is shaped, set a rack in the lowest position in the oven and place a baking stone on it.
Set a baking sheet on the floor of the oven under the stone.
I use an old broiler pan for thisits to hold the ice cubes.
Turn the oven to 450 F and let it preheat for about an hour.
When the loaf is doubled in size, brush it with half the melted butter and slide it, parchment paper included, onto the hot baking stone.
Toss the ice cubes in the baking sheet and immediately close the door (this produces steam and a great crust).
Bake for 20 minutes.
Turn the oven down to 400 F, slide the bread from the parchment directly onto the stone, rotating it a little as you do so.
Continue baking for another 10 to 15 minutes, until the bread is deep golden brown (an instant-read thermometer inserted into the bread should read about 211 F).
When its done, turn off the oven, open the oven door slightly, and leave the bread in the oven for 5 minutes.
Remove the bread and transfer it to a wire rack.
Glaze with the remaining melted butter and cool completely.
Based on Prosciutto Ring in The Bread Bible by Rose Levy Beranbaum.
As Rose instructs, you should tear this bread rather than cut it.
The texture is eternally satisfying.","url":"https://recipe.bluelayer.org/recipe/52515/the-eternal-olive-ring"},{"id":"52514","title":"Almond Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
nuts, almonds","directions":"In mixer bowl, stir together 3/4 cup all-purpose flour, 3/4 cup whole wheat flour, salt and yeast.
Add water; mix at low speed with paddle for 2 minutes.
Add remaining whole wheat flour; mix at medium speed until blended.
Add remaining all-purpose flour, 1/4 cup at a time, until soft dough forms.
(You may not need to add all the all-purpose flour; dough should be soft but not sticky.
).
With dough hook, knead dough at medium speed for about 8 minutes or until elastic.
Form dough into ball and place in lightly oiled bowl, turning to coat.
Cover with plastic wrap; let rise in warm place until doubled in bulk.
Remove plastic; punch down dough with your fist.
Cover and let rise 30 minutes more.
Heat oven to 400 degrees F.
Divide dough into 6 pieces; form each piece into a ball.
Cover with a towel and let rest for 5 minutes.
Roll 1 piece of dough as thin as possible.
With your hands, lift and stretch dough as thin as you can without tearing, rotating dough as you work, until round is about 8 inches in diameter.
Sprinkle with 1 tablespoon almonds, pressing them in gently.
Repeat with remaining dough to make 6 rounds.
Place rounds on baking sheets; bake for about 10 minutes or until brown in spots.
Cool on rack.","url":"https://recipe.bluelayer.org/recipe/52514/almond-flatbread"},{"id":"52511","title":"Maple Syrup Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
vinegar, distilled
syrup, maple, canadian
margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix together the first three ingredients.
Melt 1/4 cup margarine and combine with the soymilk and vinegar.
Pour the soymilk mixture into dry ingredients and mix well.
May need to add extra soymilk if it's too dry.
Form into 7 biscuits.
To make maple syrup mixture add the maple syrup and 1/4 cup margarine together.
Pour maple syrup mixture into pie pan and place biscuits into pan in tortoise shell pattern.
Bake at 375 for 12-14 minutes.","url":"https://recipe.bluelayer.org/recipe/52511/maple-syrup-biscuits"},{"id":"52510","title":"Italian Meringue Buttercream","ingredients":"sugars, granulated
water, bottled, generic
egg, white, raw, fresh
butter, without salt","directions":"Separate the egg whites and put them into the mixer bowl.
In a heavy bottom pot, add the water and almost all the sugar, except for about 2 oz.
Add the remaining sugar to the egg whites.
Cook the sugar and water to 245 degrees F, or if you're at high altitude, about 238 degrees F. Have the pastry brush and bowl of water near the stove.
Stir the sugar and water until the sugar is mostly dissolved.
Dip the pastry brush in the water and run it around the inside of the pot to dissolve any crystallized sugar.
Continue doing this.
Turn the electric mixer with the egg whites on high, so that when the sugar mixture reaches the right temperature the egg whites will be at soft peaks.
I usually turn it on when the sugar mixture reaches 200 degrees F.
When the sugar mixture reaches the right temperature, and the egg whites are at soft peaks, take the pan over and SLOWLY pour the sugar mixture down the side of the bowl into the egg whites while the mixer is still whipping the egg whites.
If you pour too fast the egg whites will curdle.
Avoid spilling the sugar mixture on the whisk, or you'll get hard chunks in your buttercream.
Once the sugar mixture is completely poured into the egg whites, turn the mixer down to low until the meringue is completely cool.
About 20 minutes.
Once the meringue is completely cooled, slowly add the butter at medium speed, one piece at a time until completely incorporated.
Turn the mixer up to high and mix until the butter is emulsified.
The buttercream will look like it's separating, but keep mixing it.
Once it comes together again, mix it on high for about 5 minutes.
At this point you can make any variations to the recipe.
Or just use the buttercream.
Variations: Spiced Buttercream--Add cinnamon, cloves, nutmeg, and ginger to taste.
Chocolate Buttercream--Melt bittersweet or semisweet chocolate over a bain marie.
Add just enough chocolate so you can taste it, but the buttercream still retains its stiffness.
After you add the chocolate you'll need to whip the buttercream until it's at soft peaks again.
Refridgerate any buttercream.","url":"https://recipe.bluelayer.org/recipe/52510/italian-meringue-buttercream"},{"id":"52509","title":"Flapjack","ingredients":"oats
milk, canned, condensed, sweetened
sugars, brown
butter, without salt
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Pre-heat an oven to 220c / 200c fan.
Add the butter, sugar, water, vanilla extract and condensed milk to a saucepan and heat on a medium heat.
Once the ingredients have created a nice toffee sauce, add in the coconut and stir in for 2-3mins.
Take off the heat and stir in the oats.
Pour onto a lined baking tray and spread evenly.
Place in the oven for 15-20mins or until browning on top.
Whilst your flap jack is cooking, melt the chocolate ready for spreading over the top.
Remove the flapjack and turn out onto a cooling rack.
Be careful as it will be delicate.
Pour over the dark chocolate and spread evenly.
Using a spoon flick the white chocolate over the top to create a marbelling effect.
Using a very sharp knife.
Trim the edges and then cut into evenly sized pieces.
You may need to occasionally wipe the knife as you go.
Leave to cool then place in the fridge.","url":"https://recipe.bluelayer.org/recipe/52509/flapjack"},{"id":"52508","title":"Magenbrot, Soft Gingerbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
spices, nutmeg, ground
leavening agents, baking soda
water, bottled, generic
sugars, powdered
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven at 190C (heat and timing are basing it on convection oven).
Mix well all the ingredients for the dough together.
Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
Bake 30-40 minutes at 190C.
Remove tray from oven and store at least 8 hours.
Cut the dough into rectangles of a size of about 2 cm by 3 cm.
For the glaze melt at low temperature the chocolate in the water.
Add all the remaining ingredients, mix well and keep warm.
Dip your pieces of dough into the glaze, let drop on a grate.
Transfer on a tray and let dry some hours.
Turn once and let dry again.
Store in an airtight containers.","url":"https://recipe.bluelayer.org/recipe/52508/magenbrot-soft-gingerbread"},{"id":"52505","title":"Microwave Yogurt Pumpkin Pie & Crumb Crust Recipe","ingredients":"butter, without salt
cookies, vanilla wafers, lower fat
sugars, granulated
pumpkin, raw
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
salt, table
cream, whipped, cream topping, pressurized
yogurt, greek, plain, nonfat","directions":"Gingersnaps, graham crackers or possibly chocolate wafers, crushed
CRUST: Heat butter on High 1 minute in glass 9\"x9\" pie plate.
Mix crumbs and sugar and save 2 Tbsp.
of mix to sprinkle on top of pie.
Add in remaining crumbs to butter and mix.
Press on sides and bottom of pie plate.
Cook on High for 1 1/2 to 2 min.
Cold before filling.
PIE: In 3 qt microwave dish mix pumpkin, sugar, spices and salt.
Cook on High 1 1/2 to 2 min or possibly till it begins to boil.
Cold 10 min.
Remove cover from frzn whipped cream, defrost for 1 minute in microwave.
Stir and fold into yogurt.
Mix into cooled pumpkin mix.
Spoon into pie shell and chill for 4 hrs.
Serves 6.","url":"https://recipe.bluelayer.org/recipe/52505/microwave-yogurt-pumpkin-pie-crumb-crust-recipe"},{"id":"52501","title":"Espinacha Cheese Dip","ingredients":"onions, raw
tomatoes, red, ripe, raw, year round average
cheese, parmesan, hard
spinach, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Chop onion and tomatoes.
Remove all the liquid from spinach.
cut cheese up into smaller pieces to make melting easier.
Heat milk add cheese and atir comstantly
when completely melted, fold onions, tomatoes, and spinach into melted cheese and serve wth tostitoes chips.
Best if kept warm with a tea light or warmer.","url":"https://recipe.bluelayer.org/recipe/52501/espinacha-cheese-dip"},{"id":"52489","title":"One of My Mothers Candies","ingredients":"butter, without salt
sugars, granulated
cookies, graham crackers, plain or honey, lowfat
nuts, pecans
mini semi-sweet chocolate baking chips,","directions":"Preheat oven 350 Fahrenheit
Cover the bottom of pan evenly and completely with Graham cracker
Boil one cup butter and 1 cup of sugar after it starts boiling, boil 2 minutes stirring constantly.
Pour on top of Graham crackers.
Sprinkle 1 cup of your favorite nuts.
Sprinkle 1 cup of mini chocolate chips.
Bake for 10 minutes
Let sit till it cools cut into pieces.
Hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/52489/one-of-my-mothers-candies"},{"id":"52483","title":"Baked Apples With Buttermick Stresuel Recipe","ingredients":"apples, raw, with skin
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt","directions":"Peel, core, and thinly sliced apples into a shallow 2 1/2 to 3-qt baking dish.
In a bowl, stir together flour, dry buttermilk, sugar, cinnamon, and ginger.
Rub butter with flour mix till coarse crumbs form.
Stir 1/3 c. crumb mix into apples, spread fruit level.
Squeeze remaining flour mix into lumps.
Break into 3/4\" chunks over apples.
Bake, uncovered, in a 350 degree oven till apples are tender when pierced and streusel is lightly browned, 40 to 50 min.
Serve hot or possibly cold.
Serves 6 to 8.
(The brown sugar is1/16 c. for one serving)","url":"https://recipe.bluelayer.org/recipe/52483/baked-apples-with-buttermick-stresuel-recipe"},{"id":"52477","title":"Easy Toffee Squares (Candy)","ingredients":"nuts, walnuts, english
sugars, brown
butter, without salt
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"Line an 8x8 inch pan with wax paper.
Spray with nonstick cooking spray.
Chop up nuts and sprikle over bottom of pan.
Combine brown sugar, butter and water in a microwave-safe bowl.
Microwave on high 5-6 min, stirring after 2 minutes until thick.
Stirr well and spread quickly over chopped nuts.
Sprinkle chocolate pieces over toffee.
Cover pan with foil and let stand 5 minutes.
Spread the chocolate evenly.
Allow to cool enitrely.
Turn out of pan and break into pieces to serve.","url":"https://recipe.bluelayer.org/recipe/52477/easy-toffee-squares-candy"},{"id":"52465","title":"Best - Ever Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic","directions":"Cut shortening into flour and salt until dough appears crumbly.
Add water a little at a time, until it can be gathered into a ball.
Roll out dough on a floured counter.
Don't overwork it.
Use as directed in pie recipe.
It will be very flaky.","url":"https://recipe.bluelayer.org/recipe/52465/best-ever-pie-crust"},{"id":"52437","title":"Mustard and Mayonnaise Chicken (Convection-Microwave)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mustard, prepared, yellow
salad dressing, mayonnaise, regular","directions":"Arrange chicken pieces, skin side up, on round baking pan or directly on turntable.
Combine mustard and mayonnaise; spread on chicken pieces.
Roast 35 minutes on High Mix setting or until chicken next to bone is no longer pink.","url":"https://recipe.bluelayer.org/recipe/52437/mustard-and-mayonnaise-chicken-convection-microwave"},{"id":"52433","title":"Apple Pie Granola","ingredients":"oats
nuts, walnuts, english
apples, raw, with skin
spices, cinnamon, ground
salt, table
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350 degrees F. Line a large baking pan with a silicone mat or parchment paper.
Set aside.
In a large bowl, combine oats, walnuts, apple pie spice, cinnamon, and salt.
Set aside.
In a medium bowl, whisk together brown sugar, applesauce, honey, and coconut oil until thoroughly combined.
Pour wet ingredients over oats and stir well, ensuring that he oat mixture is entirely covered.
Spread granola evenly onto prepared baking sheet and place into oven.
Bake for 2530 minutes until golden brown, stirring every 10 minutes to avoid burring.
Remove from oven and let cool completely on baking tray.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/52433/apple-pie-granola"},{"id":"52413","title":"\"Winter is Coming\" Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"The key is low and slow.
Preheat oven to 200 .
Dry the ribs with any kind of dry cloth.
After dried, rub your favorite dry rub into the meat bottom and top.
Wrap ribs in foil.
Make sure foil is tightly wrapped, and try to form the ribs in to the foil.
Cook for two hours at 200 .
Do not touch or check on it.
They will be fine.
After two hours, unwrap the foil and pull out ribs.
Discard juice in any fashion you like.
Set ribs on pan you were using prior, and turn up the oven to 300.
Before putting ribs back into the oven.
Brush your favorite BBQ sauce onto the ribs.
Then place the ribs back into the oven.
Cook ribs for ten minutes.
Take out ribs and apply another coat of BBQ sauce.
Do this add much as you desire.
I did 3 coats, so total of 30 extra minutes of cook time.
You are the boss of your sauce.
Cut in between the bones.
If you like heavy sauce, I would suggest brushing a little more BBQ to the newly cut pieces.
Get your wet naps and napkins, and dig in.","url":"https://recipe.bluelayer.org/recipe/52413/winter-is-coming-ribs"},{"id":"52410","title":"Baked Potato Salad","ingredients":"potatoes, raw, skin
salad dressing, mayonnaise, regular
cream, sour, cultured
cheese, cheddar
bacon, meatless
salt, table
spices, pepper, black
chives, raw","directions":"Preheat oven to 425 degrees.
Bake potatoes for 1 hour, or until done.
When cool enough to handle, chop potatoes (skin and all) into bite sized chunks.
Place in refrigerator until chilled through.
In a large bowl, combine the remaining ingredients and mix well.
Stir in the potatoes, coating each piece with the mayo mixture.
Garnish with a sprinkling of chives.
Serve cold.","url":"https://recipe.bluelayer.org/recipe/52410/baked-potato-salad"},{"id":"52409","title":"Chocolate Tipped Butter Cookies","ingredients":"butter, without salt
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"In mixixng bowl cream 1 cup butter and sugar.
Add flour and vanilla and mix well.
Cover and refridgerate for 1 hour.
Shape 1/2 cup of dough into 1/2 inches long logs.
Cut logs into 2 1/2 inches pieces.
Place on ungreased baking sheet.
Bake at 350* for 12-14 minutes or until lightly browned.
Cool on wire racks.
In microwave or double boikler melt chocolate and remaining butter.
Dip one end of cookie into chocolate and then into nuts.
Place on wax paper until chocolate is set.","url":"https://recipe.bluelayer.org/recipe/52409/chocolate-tipped-butter-cookies"},{"id":"52386","title":"Yummy Baked Taters or Wedges","ingredients":"potatoes, raw, skin
spices, cumin seed
spices, paprika
salt, table
oil, olive, salad or cooking","directions":"Preheat oven to 220C or 200C if fan forced.
If using baby potatoes, wash and dry them and then cut into quarters.
If using larger potatoes cut into rouughly 1 inch pieces.
I like to place the potatoes into a large plastic bag, or you can add them to a large mixing bowl.
The plastic bag is the easiest and least messy option.
Add in the remaining ingredients and ensure thoroughly mixed.
Pour the potatoes out onto a flat tray in a single layer.
I like to use cookies sheets.
You dont need to grease the trays as the potatoes are already coated.
Place in the oven and turn after 20 minutes.
Cook until done to your liking.
Mine usually take 40 to 50 minutes.","url":"https://recipe.bluelayer.org/recipe/52386/yummy-baked-taters-or-wedges"},{"id":"52385","title":"Coconut Milk and Cream","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, buttermilk, fluid, cultured, lowfat
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, buttermilk, fluid, cultured, lowfat","directions":"To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl.
Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes.
Turn the coconut upside down over a container and drain the water from the coconut.
Store the water in an airtight container in the refrigerator for up to a week.
Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes.
Remove from the oven.
The coconut should have cracked in several places.
Using an oyster knife or other dull blade, separate the hard shell from the brown husk.
Using a serrated vegetable peeler, peel the brown husk from the coconut meat.
Rinse the coconut meat under cool water and pat dry.
Break the meat into 2 to 3-inch pieces.
With the grater disk attached to a food processor, grate the coconut.
For the milk:
Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk.
Stir to combine.
Cover tightly and allow to sit for 1 hour.
Transfer the mixture to the carafe of a blender and process for 1 minute.
Place a tea towel over a mixing bowl and carefully pour the mixture into it.
Gather up the edges and squeeze until all of the liquid has been removed.
Discard the coconut.
You may use the milk immediately or store in the refrigerator for up to 2 days.
For the cream:
Repeat the same procedure as above only using 4 ounces of freshly grated coconut.","url":"https://recipe.bluelayer.org/recipe/52385/coconut-milk-and-cream"},{"id":"52373","title":"Mixed Vegetable Grill","ingredients":"sugars, brown
salt, table
spices, garlic powder
spices, pepper, black
oil, olive, salad or cooking
spices, basil, dried
peppers, sweet, green, raw","directions":"Mix brown sugar, basil, salt, garlic powder, and pepper in a small bowl.
In a large bowl, drizzle oil over vegetables.
Toss well to coat.
Add seasoning mixture.
Toss well to coat.
Place vegetables in a grill basket or rack, or thread onto skewers.
Grill over medium heat 10 to 12 minutes or until vegetables are tender, turning occasionally.
*If using sweet potatoes, pierce them with a fork and microwave 2 to 3 minutes on high or until tender, before grilling.
*","url":"https://recipe.bluelayer.org/recipe/52373/mixed-vegetable-grill"},{"id":"52371","title":"Macadamia-Coconut Crumb Topping","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, macadamia nuts, raw","directions":"In a large bowl, mix together the flour, brown sugar, cinnamon, and salt.
Using a pastry blender, incorporate the butter by cutting it in to the flour until the buter forms small, pea-size pieces.
Add the coconut and macadamia nuts, and mix with the pastry blender until all of the ingredients are well combined.
Pair this topping with a traditional pastry pie shell and the filling of your choice.
Once the filling has been placed in the pie shell, distribute the macadamia-coconut crumb topping evenly over the filling until it is completely covered.
Bake as directed.","url":"https://recipe.bluelayer.org/recipe/52371/macadamia-coconut-crumb-topping"},{"id":"52369","title":"Classic French Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine all of the ingredients in a mixing bowl.
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute.
If mixing by hand, use a large spoon and stir for 1 minute, until well blended and smooth.
If the spoon gets too doughy, dip it in a bowl of warm water.
The dough should form a coarse shaggy ball.
Let it rest, uncovered, for 5 minutes.
Switch to the dough hook and mix on medium-low speed for 2 minutes or knead by hand for about 2 minutes, adjusting with flour or water as needed.
The dough should be smooth, supple, and tacky but not sticky.
Whichever mixing method you use, knead the dough by hand on a lightly floured work surface for about 1 minute more, then transfer it to a clean, lightly oiled bowl.
Cover the bowl with plastic wrap, then immediately refrigerate overnight or for up to 4 days.
If the dough feels too wet and sticky, do not add more flour; instead, stretch and fold it one or more times at 10-minute intervals, as shown on page 18, before putting it in the refrigerator.
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
Remove the dough from the refrigerator about 2 hours before you plan to bake.
Gently transfer it to a lightly floured work surface, taking care to degas it as little as possible.
For baguettes and batards, divide the cold dough into 10-ounce (283 g) pieces; for 1 pound boules, divide the dough into 19-ounce (53 g) pieces; and for freestanding loaves, use whatever size you prefer.
Form the dough into batards and/or baguettes (see pages 21 and 22) or boules (see page 20).
Mist the top of the dough with spray oil, loosely cover with plastic wrap, and proof at room temperature for about 1 1/2 hours, until increased to 1 1/2 times its original size.
About 45 minutes before baking, preheat the oven to 550F (288C) or as high as it will go, and prepare the oven for hearth baking (see page 30).
Remove the plastic wrap from the dough 15 minutes prior to baking; if using proofing molds, transfer the dough onto a floured peel.
Just prior to baking, score the dough 1/2 inch deep with a serrated knife or razor.
Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450F (232C).
Bake for 12 minutes, then rotate the pan and bake for another 15 to 25 minutes, until the crust is a rich golden brown, the loaves sound hollow when thumped, and the internal temperature is about 200F (93C) in the center.
For a crisper crust, turn off the oven and leave the bread in for another 5 minutes before removing.
Cool the bread on a wire rack for at least 45 minutes before slicing or serving.
By simply varying the method so that the shaped loaves undergo cold fermentation, rather than the freshly mixed bulk dough, you can create a spectacular loaf with a distinctive blistered crust.
After the dough is mixed and placed in a clean, oiled bowl, let it rise at room temperature for about 90 minutes, until doubled in size.
Divide and shape as described above, mist with spray oil, then cover the shaped dough loosely with plastic wrap and refrigerate it overnight, away from anything that might fall on it or restrict it from growing.
The next day, remove the dough from the refrigerator 1 hour before baking.
It should have grown to at least 1 1/2 times its original size.
Prepare the oven for hearth baking, as described on page 30.
While the oven is heating, remove the plastic wrap and let the dough sit uncovered for 10 minutes.
Score the dough while its still cold, then bake as described above.","url":"https://recipe.bluelayer.org/recipe/52369/classic-french-bread"},{"id":"52360","title":"Apple Pie in a Jar","ingredients":"apples, raw, with skin
sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
water, bottled, generic
lemon juice, raw","directions":"Peel and slice apples.
Fill quart jars wirh apples, leaving 1-inch headsapace.
Be sure to pack the apples in there, put a few in and smoosh them down with the handle of a wooden spoon, then a few more and repeat.
Make syrup by combining sugar, cornstarch, cinnamon, nutmeg and water.
Cook until thick.
Add lemon juice.
Pour syrup over apples in jars leaving 1/2 inch headspace.
Be sure to run your plastic spatula around the inside of your jar to get the air bubbles out.
Place the lids on and screw the rings on just finger tight.
Process 20 minutes in hot water bath.","url":"https://recipe.bluelayer.org/recipe/52360/apple-pie-in-a-jar"},{"id":"52351","title":"Whipped Sweet Potatoes with Cardamom","ingredients":"sweet potato, raw, unprepared
butter, without salt
cream, whipped, cream topping, pressurized
spices, cardamom
spices, nutmeg, ground","directions":"Preheat oven to 325F.
Line 2 large baking sheets with heavy-duty foil.
Place potatoes on baking sheets.
Pierce potatoes with fork.
Bake until very tender, about 1 1/2 hours.
Let cool slightly.
Increase temperature to 350F.
Peel warm potatoes and place in bowl of heavy-duty electric mixer.
Beat potatoes until mashed.
Add butter, cream, cardamom and nutmeg.
Whip until smooth and creamy.
Season with salt.
Transfer potatoes to 13 x 9-inch oval baking dish.
(Can be made 1 day ahead.
Cover and chill.
Bring to room temperature before continuing.)
Bake potatoes until heated through and beginning to brown on top, about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/52351/whipped-sweet-potatoes-with-cardamom"},{"id":"52341","title":"Pot Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"In a large bowl, mix the flour, baking powder, salt, and milk.
Mix until the dough becomes firm, adding milk as needed in small amounts just to pull it together.
Coat a 9-inch pie pan with the butter.
Separate the dough into 2 halves and roll the dough into balls.
Flatten one using a rolling pin and place into the pie pan.
The butter gives the bottom a nice soft crunch when finished.
Flatten the second half of the dough and set it aside.
Fill the pie pan with your pot pie filling.
Spread evenly, then place top crust over filling.
Seal bottom and top crusts together.
Use a knife and make slits on the top crust to allow venting.
Bake at 350 degrees F for 1 hour, or till the top crust turns slightly brown and filling inside is properly done.
If not, lower the temperature of the oven and bake for a few more minutes.
The filling bubbling through the slits is a good sign that the pie is done.
During the last 5-10 minutes of baking, heat additional butter and brush the top crust to finish and achieve a nice brown color.
Note: This crust is wonderfully soft and easy to stretch and roll.
Any leftovers can be used with fruit fillings/cheeses, or wrapped in braids with pesto and garlic.","url":"https://recipe.bluelayer.org/recipe/52341/pot-pie-crust"},{"id":"52339","title":"No Roll Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour, sugar and salt in a mixing bowl.
Add milk to salad oil and stir into flour.
Put mixture into a 9 inch pie plate, and shape to pan.
Bake 425 degrees for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/52339/no-roll-pie-crust"},{"id":"52329","title":"Harry Potter's Cockroach Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,
raisins, seeded
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,","directions":"In a microwave safe bowl heat chocolate until JUST melted.
Remove and stir in the raisins and pretzel pieces.
Drop by T's onto waxed paper and sprinkle with chocolate jummies.
Let stand until firm.","url":"https://recipe.bluelayer.org/recipe/52329/harry-potters-cockroach-clusters"},{"id":"52326","title":"Dark Chocolate Dipped Dried Apple Slices","ingredients":"apples, raw, with skin
spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw","directions":"Lay a piece of parchment paper over a cookie sheet.
Dip half of each apple slice into melted chocolate, then sprinkle with nuts.
Set the apple on the cookie sheet.
Continue on with remaining slices.
Move tray to the refrigerator.
Let apples cool in the fridge for 25 minutes, until chocolate has set before enjoying.
Store in the refrigerator for up to a week.","url":"https://recipe.bluelayer.org/recipe/52326/dark-chocolate-dipped-dried-apple-slices"},{"id":"52323","title":"No-Bake Peanut Butter Rice Krispy Granola Bars","ingredients":"sugars, brown
sweetener, syrup, agave
peanut butter, smooth style, without salt
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Spray a 7 x 11 inch or 8 x 8 inch (will result in a thick bar) pan with Gluten Free cooking oil.
In a large saucepan, heat the sugar and agave nectar until it just reaches a boil.
Remove from heat and stir in the peanut butter and vanilla.
Pour in the Rice Krispies and mix well.
Then stir in the chocolate chips.
With slightly wet hands, press the mixture into the greased baking dish.
Place it uncovered in refrigerator until firm, a few hours to overnight.
Slice into bars.
*For easier slicing, remove from refrigerator after 1 hour, score bars, then place back into fridge until firm.","url":"https://recipe.bluelayer.org/recipe/52323/no-bake-peanut-butter-rice-krispy-granola-bars"},{"id":"52308","title":"Blue Apple Pie Recipe","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Ice // rocks","url":"https://recipe.bluelayer.org/recipe/52308/blue-apple-pie-recipe"},{"id":"52306","title":"Olive Oil Crackers","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Whisk together the flours and salt.
Add the water and olive oil.
Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes.
Alternately, feel free to mix and then knead by hand on a floured countertop.
The dough should be just a bit tacky - not too dry, not too sticky to work with.
If you need to add a bit more water (or flour) do so.
When you are done mixing, shape the dough into a large ball.
Now cut into twelve equal-sized pieces.
Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate.
Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.
While the dough is resting, preheat your oven to 450F degrees.
Insert a pizza stone if you have one.
When the dough is done resting, flatten one dough ball.
Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble.
Pull the dough out a bit thinner by hand (the way you might pull pizza dough).
You can also cut the dough into whatever shape you like at this point.
Set dough on a floured (or cornmeal dusted) baking sheet, add any extra toppings, and slide into the oven (onto the pizza stone).
Repeat the process for the remaining dough balls, baking in small batches.
If you don't have a pizza stone, bake crackers a few at a time on baking sheets.
Bake until deeply golden, and let cool before eating - you will get more crackery snap.","url":"https://recipe.bluelayer.org/recipe/52306/olive-oil-crackers"},{"id":"52304","title":"Peanut Brittle","ingredients":"oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
oil, corn, peanut, and olive","directions":"Coat a baking sheet with the vegetable oil; set aside.
In a 3-quart heavy-bottomed saucepan over high heat, cook the sugar, the water, and the cream of tartar without stirring until it is a medium caramel color (about 8 minutes).
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Add the peanuts and stir with a wooden spoon to coat them completely with the caramel.
Remove the pan from the heat, pour the mixture onto the oiled baking sheet, and spread it out with the wooden spoon.
It is necessary to work very fast because the mixture sets up rapidly.
Let the peanut brittle cool completely (about 30 minutes), then break it into pieces with your hands.
In a tightly covered container, the brittle will keep for 1 week at room temperature
Substitute any toasted nuts for the peanuts.","url":"https://recipe.bluelayer.org/recipe/52304/peanut-brittle"},{"id":"52273","title":"Chocolate Caramel Tray-Bake Slice","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
nuts, hazelnuts or filberts
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened","directions":"Preheat your oven to 180C no fan/160C fan forced.
Grease and line base and sides of a 16cm x 26cm slab pan with baking paper, allowing a 2cm overhang on both long sides.
Combine the flour, brown sugar and desiccated coconut in a bowl.
Add butter and stir to combine.
Press mixture over the base of the prepared pan.
Bake 10-15 minutes or until light golden.
Set aside to cool.
Scatter the broken chocolate over the cooled base.
Sprinkle with shredded coconut.
Drizzle condensed milk over the slice, tap the pan on the bench to settle the milk.
Bake for 28-30 minutes or until edges are golden and centre is firm to touch.
Allow slice to cool completely in pan and when completely cook, cut into pieces to serve.","url":"https://recipe.bluelayer.org/recipe/52273/chocolate-caramel-tray-bake-slice"},{"id":"52259","title":"Blue Corn Tortillas","ingredients":"corn, sweet, white, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"You will need a medium-sized bowl, a griddle or heavy skillet at least 8 inches in diameter, and a rolling pin.
Place corn meal in a bowl and pour boiling water over.
Stir to mix well.
Let sit for fifteen minutes.
Mix in one-half cup of all purpose flour.
Turn this mixture out onto a bread board spread with 1/4 cup of flour.
Knead for 2 to 3 minutes, incorporating the 1/4 cup of flour into the dough (and if necessary, use a little more).
The dough will be soft but not at all strong.
Return the dough to the bowl and cover.
Let rest for 30 minutes.
Divide the dough into eight pieces.
Between well-floured palms, make flat round patties out of each of the eight and set aside.
Heat your griddle over medium high heat, making sure that it is hot before you cook the first tortilla.
On a well-floured surface (as the dough is quite sticky), carefully roll out a tortilla until it is approximately 7 to 8 inches in diameter.
(We find it easiest to first pat out the dough with our fingers or between our palms, and then to roll out the tortilla at the very last just to make it uniform in thickness).
Cook the tortilla as you would a wheat tortilla, approximately one minute on each side.
The tortillas will be flecked with brown on both sides.
When cooked, remove and wrap in a kitchen towel.
Stack one on top of another.","url":"https://recipe.bluelayer.org/recipe/52259/blue-corn-tortillas"},{"id":"52258","title":"Onion Soup Mix Pretzels","ingredients":"butter, without salt
onions, raw
sauce, worcestershire
pretzels, soft, unsalted","directions":"Spread pretzels out in an even layer in 9x13-inch baking pan.
Melt butter.
Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
Add dry soup mix.
Stir until well blended.
Drizzle over pretzels; toss to coat all pieces.
Bake for 45-60 minutes in 250F; toss every 15 minutes to make sure pieces toast thoroughly.
Pretzels should be dark brown but not burnt.","url":"https://recipe.bluelayer.org/recipe/52258/onion-soup-mix-pretzels"},{"id":"52252","title":"Chive Blossom Crackers (Whole Wheat)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
chives, raw
seeds, sesame seeds, whole, dried
spices, paprika
spices, garlic powder
spices, pepper, black","directions":"Preheat oven to 400°F.
Make the cracker dough, starting with the dry ingredients.
I use my stand mixer, but you can do it by hand.
Add the flour, sugar, and salt to a large bowl and mix thoroughly to distribute.
Now the wet ingredients for the basic dough: add the cubed butter and mix until crumbly.
Then add the water and mix thoroughly.
You want the texture to be like very wet sand: it should hold it's shape when pressed together firmly, but you do NOT want a sticky dough.
Add water in additional tablespoons (you may need up to an additional 1/2 cup depending on your climate) until you reach this texture.
The basic dough is ready and you can add your seasonings.
So add the chives, sesame seeds, paprika, garlic powder, and pepper, and give everything a good final mix.
Make the crackers in batches.
For each batch, roll out as thinly as you can (1/8 to 1/16 inch) a large handful of the dough, cut apart into your desired shapes (I made small rectangles), and transfer the shapes to lightly sprayed baking sheets.
Bake each tray of crackers for 8-12 minutes, or until the bottoms JUST start to gain color.
Be careful: these can burn quickly.
Remove crackers to a rack to cool; they will become more crisp as they set.
For crispier crackers, roll very thinly; roll thicker for more toothsome crackers.","url":"https://recipe.bluelayer.org/recipe/52252/chive-blossom-crackers-whole-wheat"},{"id":"52248","title":"Butter Dips","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 F. Put the butter in a large baking sheet with sides.
Place the baking sheet in the oven until butter is melted.
Remove it from the oven and set aside.
In a large mixing bowl, stir the dry ingredients (flour through salt) together.
Stir in the cheese.
Add the milk and stir until the dough comes together.
Scrape it out onto a floured work surface and shape into a ball.
Roll it out into the shape of a rectangle about 1/4 inch thick.
Cut into bars.
Dip both sides in the butter.
Arrange all the pieces on the pan with a little space between.
Bake for 15 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/52248/butter-dips"},{"id":"52246","title":"Cashew Brittle","ingredients":"syrups, corn, light
sugars, granulated
salt, table
leavening agents, baking soda
nuts, cashew nuts, raw
butter, without salt","directions":"Line a nonstick sheet pan with parchment or a silicone mat, and set aside.
Heat the corn syrup, sugar, and salt in a medium saucepan set over medium-high heat.
Cook until the temperature reaches 310 degrees F on a candy thermometer.
Once the mixture reaches 310 degrees F, remove from the stove; quickly add the baking soda, cashews, and butter, and keep stirring constantly.
The mixture will stay opaque.
Carefully pour the hot mixture onto the mat-or parchment-covered sheet pan, and spread across the pan with wooden spoon.
Cool for 1 1/2 hours.
Break into 2-inch pieces.
A silicone mat works best to avoid a sticky clean-up; do not use waxed paper, which will melt and stick under the heat of the candy.","url":"https://recipe.bluelayer.org/recipe/52246/cashew-brittle"},{"id":"52238","title":"Protein Puppy Chow","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
honey
beverages, protein powder whey based","directions":"In a large, microwave safe bowl, melt the chocolate, peanut butter, honey and coconut oil.
To do this I use 50% power and microwave in 20-second intervals, stirring between each interval, until everything is smooth and melted.
Stir the vanilla extract into the melted chocolate mixture, followed by the Chex cereal.
Stir the cereal until each piece is well coated in chocolate.
Place the protein powder into a large resealable bag and then scoop the cereal into the bag.
Seal the bag and shake around until the protein powder evenly coats the cereal.
Thats it!
Devour.","url":"https://recipe.bluelayer.org/recipe/52238/protein-puppy-chow"},{"id":"52237","title":"Caramelized Nuts","ingredients":"nuts, almonds
sugars, granulated","directions":"Mix ingredients in large heavy nonstick skillet; cook on medium-high heat until sugar begins to melt around edge of skillet.
Reduce heat to medium; continue cooking until sugar is completely melted and almonds are evenly coated, stirring frequently.
Spread almonds into single layer on greased baking sheet or sheet of wax paper; cool completely.
Break into small pieces.
Store in tightly covered container at room temperature.","url":"https://recipe.bluelayer.org/recipe/52237/caramelized-nuts"},{"id":"52230","title":"Pistachio and Pine Nut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
nuts, pistachio nuts, raw
nuts, pine nuts, dried
cranberries, dried, sweetened
butter, without salt
leavening agents, baking soda
vanilla extract
salt, table","directions":"Line a baking sheet with parchment paper.2.
Combine first 3 ingredients in a medium, heavy saucepan over medium-high heat, stirring just until combined; bring to a boil.
Cook, without stirring, until a candy thermometer registers 335 or until syrup is dark golden brown.
Remove from heat; stir in pistachios and remaining ingredients (mixture will bubble).
Quickly pour mixture onto prepared pan; spread to about 1/2-inch thickness.
Cool completely (about 2 hours).
Break brittle into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/52230/pistachio-and-pine-nut-brittle"},{"id":"52228","title":"Multigrain Pita Bread with Sun Dried Tomato","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, garlic powder
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
tomatoes, red, ripe, raw, year round average","directions":"Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.
Combine the flour, olive oil, salt, garlic powder, sunflower and pumpkin seeds and white sesame seeds, sundried tomatoes in a large mixing bowl.
Pour yeast mixture into center and stir until dough can be gathered into a ball.
Knead dough floured board until smooth.
Place dough in a large, lighty oiled bowl.
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.
Punch down dough; place on lightly floured board.
Divide dough into 12 equal pieces.
Shape into circles and place on nonstick cookie sheets.
Allow to rest, covered with damp towel for 30 minutes.
On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.
Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.
Preheat oven to 500 F.
Just before you place the pan in the oven, flip each pita over on its other side.
Bake on bottom rack oven for 5 minutes.
Once one cookie sheet, you can bake 2 to 3 pita breads at one time.
Remove pitas from cookie sheets and let cool on rack.
Store in airtight container in refrigerator.
To serve, reheat wrapped in aluminum foil at 350F (180C) F for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/52228/multigrain-pita-bread-with-sun-dried-tomato"},{"id":"52220","title":"Slacker Jacks","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
butter, without salt
sugars, brown
syrups, corn, light
vanilla extract","directions":"Preheat the oven to 250 degrees F.
Spray a sheet pan with nonstick spray and line with parchment paper.
Spray the parchment paper with nonstick spray as well and set aside.
Combine the popcorn and peanuts in a large mixing bowl.
Set aside until ready to use.
Melt the butter in a medium saucepan over medium heat.
Add the brown sugar, corn syrup and vanilla and stir until combined.
Heat the mixture until it reaches 250 degrees F, approximately 10 minutes.
Pour the syrup over the popcorn and stir to combine.
You will need to work quickly because the syrup hardens rapidly.
Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour.
Cool completely.
Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.","url":"https://recipe.bluelayer.org/recipe/52220/slacker-jacks"},{"id":"52218","title":"Old Fashion Sugar Pie","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
spices, nutmeg, ground","directions":"Preheat oven to 450 degrees F.
Line a 9-inch pie pan with rolled out dough, prick all over with a fork, then press a piece of heavy-duty foil snugly into the pie shell.
Bake for about 6 minutes, remove the foil and bake about 4 minutes more until just beginning to brown.
Remove from oven and reduce heat to 350 degrees.
Sift the sugar, flour and salt into a bowl, and stir with a fork; mix well.
Pour the sugar mixture into the pie shell and spread evenly over the bottom.
Pour cream over the sugar mixture, completely covering.
Dab the softened butter in bits over the cream.
Sprinkle the nutmeg evenly over the top.
Bake at 350 degrees for 45 minutes or until golden spots form on top.
This may take as long as an hour.
The filling will seem liquid but will become more firm as it cools.","url":"https://recipe.bluelayer.org/recipe/52218/old-fashion-sugar-pie"},{"id":"52216","title":"Flaky Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"To mix the dough by hand, combine flour, salt and baking powder in a mediumsized mixing bowl and stir well to mix.
Cut butter into 1 tablespoon pieces and add to dry ingredients.
Toss once or twice to coat pieces of butter.
Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.
Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together.
Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible.
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together.
If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade.
Pulse 3 times at 1second intervals to mix.
Cut butter into 1 tablespoon pieces and add to work bowl.
Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all.
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, one tablespoon at a time for the larger quantity, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough).
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle.
Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/52216/flaky-pie-dough"},{"id":"52203","title":"Pecan Squares","ingredients":"wheat flour, white, all-purpose, unenriched
butter, salted
sugars, granulated
butter, salted
sugars, brown
honey
syrup, maple, canadian
cream, fluid, heavy whipping
nuts, pecans","directions":"Position an oven rack in the center of the oven and preheat oven to 350 degrees.
Butter a 13x9-inch baking pan.
Line the bottom and the 2 short ends with a 20-inch-long piece of aluminum foil, pleating the foil to fit and let the excess foil hang over the ends.
Lightly butter the foil.
To make the shortbread layer: In a medium bowl, mix the flour, butter and sugar with an electric mixer set on low speed just until combined and crumbly.
Do not mix into a dough; it should remain crumbly.
Press firmly and evenly into the prepared pan.
Bake until golden brown, about 30 minutes.
Remove from the oven and let stand on a wire cooling rack.
Leave the oven on.
To make the topping: In a medium saucepan, bring the butter, brown sugar, honey, maple syrup and heavy cream to a boil, stirring until the butter melts.
Boil for 2 minutes.
Remove from the heat and stir in the pecans.
Pour and spread the pecan mixture over the crust.
Return to the oven and bake until the pecan mixture is bubbling and golden brown around the edges, about 30 minutes.
Let cool completely in the pan on a wire cooling rack.
Run a dinner knife around the edges of the shortbread to release it.
Lift up the foil \"handles\" and remove the shortbread from the pan.
Using a long sharp knife, cut into 24 rectangles.","url":"https://recipe.bluelayer.org/recipe/52203/pecan-squares"},{"id":"52174","title":"Marshmallow Crispie Bars","ingredients":"butter, without salt
vanilla extract
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Coat a 9 x 13 inch pan with spray oil or margarine.
In a large saucepan, melt the butter or margarine over low heat.
Add the vanilla.
Melt the marshmallows into the margarine, stirring.
Add the cereal when the marshmallows have melted; stir until cereal is coated.
Quickly pour into the prepared pan.
Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.
Let set for 2 to 3 hours.
Cut into squares.","url":"https://recipe.bluelayer.org/recipe/52174/marshmallow-crispie-bars"},{"id":"52155","title":"Potato Soup","ingredients":"potatoes, raw, skin
butter, without salt
bacon, meatless
bacon, meatless
onions, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Boil potato's 1 hour 15 minutes.
While Potatoes are cooking, cook bacon until it is cooked Completly until Very crispy.
Drain bacon and save 2 tablespoons of the grease.
Crumble bacon into small pieces.
After potatoes are cooked, remove potato skins.
Cut potatoes into pieces.
Add milk.
Add butter.
Add salt.
Add pepper.
Add dried minced onions.
Add crumbled bacon.
Add bacon grease.
cook over low heat stirring constantly.","url":"https://recipe.bluelayer.org/recipe/52155/potato-soup"},{"id":"52154","title":"Lighter Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425.
Coat a baking sheet with nonstick cooking spray.
Put the flour, baking powder, baking soda, salt and sugar into the bowl of a food processor fitted with a metal blade.
Process for about 2 seconds.
Drop the margarine pieces on top of the flour and process for about 8 seconds.
The mixture will be the consistency of coarse crumbs.
Do not overprocess.
Transfer the mixture to a mixing bowl.
Alternatively, cut the margarine into the flour using a pastry blade, 2 forks, or your fingertips.
Stir the buttermilk into the dry ingredients with a fork just until combined.
When the biscuit dough holds together, drop it by large spoonfuls onto the baking sheet.
Bake for 10-12 minutes or until the biscuits are puffy and lightly browned.
Serve them immediately.","url":"https://recipe.bluelayer.org/recipe/52154/lighter-buttermilk-biscuits"},{"id":"52150","title":"Authentic Cuban Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"MANUAL METHOD: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this \"turn\" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
MIXER METHOD: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
BREAD MACHINE METHOD: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.
Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough.
Allow the machine to complete its cycle.
Divide the dough into six pieces, and shape each piece into a rough log.
Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end).
Place the loaves on a parchment-lined or lightly greased baking sheet.
Let the loaves rise, covered, for 1 hour.
Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf.
Preheat the oven to 375F while the loaves are rising.
Bake the bread for about 30 minutes, or until it's golden brown.
Remove it from the oven, and cool it on a rack.
The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen.
Yield: 6 sandwich loaves.","url":"https://recipe.bluelayer.org/recipe/52150/authentic-cuban-rolls"},{"id":"52146","title":"Kouign Amann (Breton Caramelized Cake)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, salted
butter, salted","directions":"In a medium bowl, dissolve the yeast in the water with a pinch of sugar.
Stir briefly, then let stand for 10 minutes until foamy.
Gradually stir the flour and salt.
The dough should be soft, but not too sticky.
Lightly dust your countertop with flour and transfer the dough onto it.
Knead the dough with your hands until the dough is smooth and elastic, about 3 minutes.
If the dough is very sticky, knead in just enough flour, one tablespoon at a time, until the dough doesn't stick to your hands.
Brush a medium bowl with melted butter, put the dough ball into the bowl.
Cover, and let rest in a warm place for 1 hour.
Meanwhile, line a dinner plate with plastic wrap and set aside.
On a lightly floured countertop, roll the dough into a rectangle about 12\" x 18\" with the shorter sides to your left and right.
The dough may be sticky and difficult to handle.
Use a metal pastry scraper to coax the dough into shape, and a minimal sprinkling of flour, as necessary.
Distribute the butter in the center of the dough and sprinkle with 1/4 cup (50 gr) of sugar.
Grab the left side of the dough, lift and fold it over the center, than do the same with the right side (like a letter).
You should have what resembles a 3-level pastry.
Sprinkle the entire length of the dough with 1/4 cup (50 gr) of sugar and (without rolling) fold again into thirds, as before.
Place on the plastic wrap-covered dinner plate and chill for 1 hour.
(At this point, wipe excess flour from the countertop and dust the countertop with a rather liberal handful of sugar for rolling out the pastry again.
).
Once chilled, remove dough from refrigerator.
Ease it away from the plastic onto the sugar-covered countertop.
Top the dough with 1/4 cup (50 gr) of sugar, press it in a bit with your hands, and roll into a rectangle for the last time.
Again, fold into thirds and let rest in the refrigerator for 30-60 minutes.
Preheat oven to 425 F (220 C) and brush a 9-inch (23cm) pie plate, preferably non-stick, with melted butter.
Remove dough from refrigerator.
Roll dough into a circle about the size of the baking pan.
It will be sticky; dusting the top with a sprinkle of sugar will help.
Once rolled, lift the dough and coax it into the pan.
(It will want to break.
If so, fold it in half and quickly slide something flat under it, like the metal bench scrape AND a metal spatula and quickly slip it into the pan.
If it does break, just piece it back together in the pan.)
Sprinkle with the remaining 1/4 cup (50 gr) of sugar and drizzle with 1 tablespoon melted butter.
Bake for 40-45 minutes, until the top is deeply caramelized.
Let stand a few minutes, then run a spatula around the edges to release the Kouign Amann and slide the cake from the pan onto a cooling rack.","url":"https://recipe.bluelayer.org/recipe/52146/kouign-amann-breton-caramelized-cake"},{"id":"52144","title":"How to Make Koshi-an, Anko, & Azuki Beans","ingredients":"beans, snap, green, raw
sugars, granulated
salt, table","directions":"Rinse the adzuki beans and put into the inner pot of a thermal cooker.
Add enough water to equal about 3 times the volume of the adzuki beans.
Cover with the lid and boil for 5 minutes.
Then place the inner pot into the outer pot and leave it like that for at least 4 hours.
(The photo shows the beans boiling)
The azuki beans are done when you they're soft enough to mash when you squeeze one with your fingers.
Add the contents of the pot, including the liquid, to a blender.
Blend for about 10 seconds.
(Skip this step if you do not have a blender.)
Pass the adzuki beans through a strainer.
If they're difficult to strain, pour some water over the beans.
Continue to add water until the bean pieces are all covered with water.
After the azuki beans are strained, let them sit a little while.
A layer of water will form on top of the beans.
Carefully discard the top layer of water.
Line a strainer with cheesecloth or a dish towel with a fine weave and strain the bean paste.
Squeeze the cheesecloth or dish towel to strain out the water.
Put the anko in a saucepan and add 1/3 of the sugar.
Place the saucepan over low heat and mix with a wooden spatula, stirring from the bottom of the pot.
When the anko starts to soften, add 1/2 of the remaining sugar while continuing to heat over low heat.
Wait a little while and then add the rest of the sugar.
Keep mashing with the wooden spatula until the spatula leaves a ribbon in the bean paste.
Add a pinch of salt and transfer to a tray or other container to cool.
(Extra tip) This anko is not very sweet, so it only keeps in the refrigerator for about 1 week.
It's very convenient if you divide it up into easy-to-use portions and freeze them.","url":"https://recipe.bluelayer.org/recipe/52144/how-to-make-koshi-an-anko-azuki-beans"},{"id":"52132","title":"Crustless Pumpkin Pie","ingredients":"pumpkin, raw
soymilk, original and vanilla, unfortified
peanut butter, smooth style, without salt
egg substitute, powder
pancakes, plain, dry mix, complete (includes buttermilk)
sugars, granulated
pumpkin, raw
vanilla extract","directions":"Combine all ingredients in a blender container.
Process until smooth, scraping down sides as needed.
Pour into a 9-inch pie plate that has been coated with non-stick cooking spray.
Bake at 350F for 50-60 minutes or until knife inserted near center tests clean.
Cool on wire rack.
Refrigerate until chilled, about 3 hours.","url":"https://recipe.bluelayer.org/recipe/52132/crustless-pumpkin-pie"},{"id":"52129","title":"Baked Brown Sugar Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, italian dressing, commercial, regular
sugars, brown","directions":"Preheat oven to 350.
Rinse the chicken and lay on paper towels to drain the water off.
Combine the packet of Italian seasoning mix with the brown sugar, mixing well.
Grease a 9x13 baking dish.
Dip the chicken parts into the mixture, rolling around well to coat the entire piece well.
Then place the chicken pieces into your prepared baking pan, with the top side of the chickenpart facing upwards.
If you have any extra coating remaining, you can sprinkle it over the chicken pieces in the pan if you desire.
Bake time is 50 to 60 minutes, or until the chicken is done.
While the chicken is baking, turn it every 15 minutes and spoon the drippings over the chicken each time, with the final turning leaving the chicken with the top side of the pieces facing up for the last few minutes of baking time.","url":"https://recipe.bluelayer.org/recipe/52129/baked-brown-sugar-chicken"},{"id":"52128","title":"French Baguette","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Other equipment: unbleached all-purpose flour for kneading, sesame seeds (optional), cornmeal, tray of hot water, razor blade, sheetpan, parchment and Dough scraper.
Starter Dough: In a small bowl, mix the yeast in the lukewarm water (do the baby's bottle test on your wrist) and make sure that it bubbles (about 10 minutes).
In a bowl large enough for the starter dough to triple, transfer the yeast-water mixture, add the flour a half a cup at a time mixing it in well with a wooden spoon.
When the ingredients have been thoroughly combined, the Starter Dough will be quite soupy.
Let the Starter Dough rise, covered, in a no-draught spot on the counter (at room temperature) for 7 to 10 hours.
Bread: To make the dough, add 1/2 cup of flour to the Starter Dough.
Stir with a wooden spoon.
Continue to add all but 1/2 cup of the remaining flour, 1/2 cup at a time, stirring all the time.
(Note: To make a more rustic bread, use 1/2 c whole wheat flour and 1 1/2 c white flour).
You don't have to add all the flour.
You know it's enough when the dough comes away from the side of the bowl.
It will still be quite sticky.
Dust your board or counter with some of the last 1/2 c flour and then scrape the dough out of the bowl.
Sprinkle salt over top.
Use the extra flour to help you handle the wet dough.
Using a dough scraper when the dough sticks to the surface, knead the dough for 10 to 15 minutes until it is smooth and silky (it should feel like your ear lobe when done).
Scrape away any dough that is on the board.
As you knead, add flour a very little at a time to stop it from sticking.
The dough will still be quite loose.
Put the dough in a lightly floured bowl.
Cover with a damp towel and let rise in a no-draught place for 1 to 1 1/2 hours.
When the dough has doubled, deflate the dough by pushing down on it with your fist and turn it out onto the board.
Divide it in two equal pieces.
Sprinkle or Sift a fine coating of flour on the work surface.
Place one ball of dough on the surface and gently pat it down to an even thickness of 1 inch.
Do not attempt to deflate every air bubble.
Using the heels and palms of your hands, flatten the dough into a crude rectangle measuring about 1 inch thick.
Fold the long side farthest from you a little over 2/3 of the way toward you.
Using the heel of your hand, gently press the folded edge to seal the dough.
Pick up the dough and turn it 180 degrees.
Fold over the other long edge of the dough about 2/3 of the way, and seal with the palm of your hand.
To make a compact cylinder easy to roll into a baguette shape, use both hands to fold the log in half lengthwise.
This time, as you fold, press your thumbs gently inside the fold to create tension on the surface of the log.
Using your fingertips, press the edges together to seal the dough into a taut cylinder.
This will produce a visible seam running the length of the dough.
To roll the dough into a baguette shape, place both hands on the center of the log with your fingers spread apart.
Using light uniform pressure, gently roll the dough back and forth into a long snake.
Taking care not to stretch the dough, move your hands from the center of the dough to the ends as the loaf begins to lengthen to about 14- 16 inches.
If the dough resists rolling, let it rest for 5 minutes before continuing.
Put the baguette seam side down on a baking pan that has cornmeal (or parchment) sprinkled on the bottom of the pan.
Optional: Wet your hands well and rub the dough.
Sprinkle sesame seeds over each baguette.
Repeat forming process with the other piece of dough.
Cover sheetpan with plastic wrap then a damp towel and let rise again to almost double (about 45 minutes).
Thirty minutes before you are going to bake, turn oven to 500F and Put water into a broiling pan and place it on the bottom rack of the oven.
Slash the top of the baguettes with a very sharp knife or razor blade horizontally across the loaf at a slight angle- make cuts at 2-3- inch intervals.
Spray the baguettes liberally with water.
Put bread in oven and immediately turn the oven down to 450F.
Bake the bread on the second lowest rack for 30 minutes or until it is hollow sounding on the bottom.
The bread will be done when the internal temperature reaches 200 degrees.
Turn off the oven.
leave the finished bread in the oven and leave with the door ajar for 5 or 10 minutes.
Remove to cool on cooling racks.
Wait until the bread is cool before cutting it.","url":"https://recipe.bluelayer.org/recipe/52128/french-baguette"},{"id":"52122","title":"Blondie's Microwave Butter Toffee","ingredients":"butter, without salt
water, bottled, generic
syrups, corn, light
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
vanilla extract
sugars, granulated","directions":"In a large microwave safe bowl, mix sugar, butter, water, and corn syrup.
Microwave on high power (100%) 4 minutes; stir
Stirring every 2 minutes, microwave 6- 8 minutes longer or until mixture thickens and turns golden.
Stir in vanilla.
Pour mixture into an ungreased 9 x 13 inch baking pan.
Sprinkle chocolate chips over hot toffee; spread with a spatula.
Before chocolate hardens, sprinkle with walnuts.
Cool completely.
Break into pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/52122/blondies-microwave-butter-toffee"},{"id":"52118","title":"David Venable's Holiday Party Mix","ingredients":"honey
corn, sweet, white, raw
oil, corn, peanut, and olive
nuts, almonds
oil, corn, peanut, and olive
peanut butter, smooth style, without salt
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"In a large bowl, mix together the cereals, peanuts, almonds, brittle, candy-coated peanut butter pieces, and pretzels.
Set aside.
In a microwave-safe bowl, heat the white chocolate chips and oil for 45 seconds to 1 minute.
Stir and place back in the microwave for 5 - 10 seconds.
Remove and stir until smooth.
Pour into cereal mixture and toss well to combine.
Spread on 2 large wax or parchment paper-covered baking sheets.
Allow mix to cool for 1 hour.
Break apart and store in an airtight 3-qt.
container.","url":"https://recipe.bluelayer.org/recipe/52118/david-venables-holiday-party-mix"},{"id":"52103","title":"Crock Pot BBQ Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
catsup
syrup, maple, canadian
sauce, worcestershire
mustard, prepared, yellow
spices, chili powder
spices, garlic powder
mustard, prepared, yellow
spices, cumin seed
spices, cinnamon, ground","directions":"Cut each tenderloin in 3 pieces.
Combine all ingredients in slow cooker.
Cook on low 6-8 hours.
Remove meat to a plate.
Shred meat using two forks.
Return meat to sauce.
Serve on toasted hamburger buns, or with rice.","url":"https://recipe.bluelayer.org/recipe/52103/crock-pot-bbq-pork"},{"id":"52100","title":"Gingerbread Dough for House","ingredients":"sugars, granulated
molasses
butter, without salt
spices, cinnamon, ground
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"FOR SNOW: 1 cup confectioner's sugar, 1/2 egg white and 1/2 teaspoons lemon juice.
You can use M&M candies, peppermint candy, Bassett's Licorice, gummy bears, Smarties and a lot of imagination.
GLUE: melt sugar in a large frying pan, and dip the edges into the sugar and put together with mating part - very quickly.
Heat sugar, molasses, butter and spices in a pot on low heat.
Pour in the milk and let the mixture cool.
Mix the baking soda into the flour and the flour mixture into the liquids.
Make the dough.
Sprinkle some flour on top and cover with towel or plastic wrap.
Place in refrigerator for 24 hours.
While dough is sitting, design a house and cut out the walls, roof, doors, windows chimney etc.
Out of cardboard.
Turn on the oven to 350 F.
Roll out dough (not too thin!)
and place cardboard pieces on top of dough and cut around the edge into wanted shapes.
Bake until golden brown for about 12-15 minute.
Put the house together and decorate.","url":"https://recipe.bluelayer.org/recipe/52100/gingerbread-dough-for-house"},{"id":"52093","title":"All-American Double Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Put the flour, sugar, and salt in a food processor; pulse several times to mix.
Remove the lid and scatter the butter pieces over the dry ingredients.
Pulse the machine 5 or 6 times to cut in the butter
Remove the lid and fluff the mixture with a fork, lifting it up from the bottom of the bowl.
Scatter the shortening pieces over the flour and pulse the machine 6 or 7 times.
Remove the lid and fluff the mixture again.
Drizzle half of the water over the flour mixture and pulse the machine 5 or 6 times.
Remove the lid, fluff the pastry, and sprinkle on the rest of the water.
Pulse the machine 5 or 6 times more, until the pastry starts to form clumps.
Overall, it will look like coarse crumbs.
Dump the contents of the processor bowl into a large mixing bowl.
Test the pastry by squeezing some of it between your fingertips.
If it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the pastry and work it in with your fingertips.
Using your hands, pack the pastry into 2 balls, as you would pack a snowball.
Make one ball slightly larger than the other; this will be your bottom crust.
Knead each ball once or twice, then flatten the balls into 3/4-inch-thick disks on a floured work surface.
Wrap the disks in plastic wrap and refrigerate for at least 1 hour before rolling.
About 10 minutes before rolling, transfer the pastry to the freezer to make it even firmer.
To mix by hand: Combine the flour, sugar, and salt in a large mixing bowl.
Toss well, by hand, to mix.
Scatter the butter over the dry ingredients; toss.
Using a pastry blender or 2 knives, cut the butter into the flour until it is broken into pieces the size of split peas.
Add the shortening and continue to cut until all of the fat is cut into small pieces.
Sprinkle half of the water over the dry mixture; toss well with a fork to dampen the mixture.
Add the remaining water, 1 tablespoon at a time, and continue to toss and mix, pulling the mixture up from the bottom of the bowl on the upstroke and gently pressing down on the downstroke.
Pastry made by hand often needs a bit more water, so add it 1 to 2 teaspoons at a time-if it seems necessary-until the pastry can be packed.
Form the pastry into balls, as instructed above, then shape and refrigerate as directed.
Rosemary Semolina Double Crust:
I love this pastry in mixed pear and apple pies.
The rosemary gives the crust a wonderful aroma and savory lift and the semolina adds a bit of crunchy texture and relaxes the pastry, which bakes up very tender.
Follow the directions above, substituting 1/3 cup fine semolina or fine yellow or white cornmeal for 1/3 cup of the flour.
Add 1/2 teaspoon finely crushed dried rosemary to the dry ingredients and proceed as usual.
Note that the pastry may require 1 to 2 tablespoons less water than the basic recipe.","url":"https://recipe.bluelayer.org/recipe/52093/all-american-double-crust"},{"id":"52088","title":"Cranberry Glop","ingredients":"cranberries, dried, sweetened
apples, raw, with skin
sugars, granulated
oats
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, brown
butter, without salt","directions":"Preheat the oven to 350 degrees F (175 degrees C).
Lightly grease a 3 quart casserole dish.
In a medium bowl, toss together the cranberries, apples and white sugar.
Pour into the prepared casserole.
Mix together the oats, flour, pecans and brown sugar in the same bowl.
Spread evenly over the fruit in the dish.
Pinch off small pieces of butter and arrange them on top of the oat mixture.
Bake, covered, for 50 minutes in the preheated oven.
Remove the lid and bake for an additional 10 minutes, or until the top is toasted.","url":"https://recipe.bluelayer.org/recipe/52088/cranberry-glop"},{"id":"52085","title":"Microwave Breakfast Ring (For Beginners","ingredients":"butter, without salt
sugars, brown
water, bottled, generic
spices, cinnamon, ground
martha white foods, martha white's buttermilk biscuit mix, dry
raisins, seeded
nuts, pecans","directions":"In a pie plate, combine margarine, brown sugar, water, and cinnamon.
Microwave 1 1/2 - 2 minutes on 80% power or until melted.
Stir in raisins and nuts, if using.
Using kitchen shears, cut each biscuit into four sections.
Stir in biscuits until they are coated in the mixture.
Push biscuits away from center.
Place a large custard cup (or small microwavable drinking cup) in the center to form a ring.
Cook in microwave uncovered at 80% power.
Remove cup using potholders.
Carefully turn the ring onto a serving platter by placing a large plate on top of the pie diesh and tipping upside down.
Cut and serve.","url":"https://recipe.bluelayer.org/recipe/52085/microwave-breakfast-ring-for-beginners"},{"id":"52070","title":"Smoked Gouda Cheese Straws","ingredients":"cheese, gouda
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
cream, fluid, heavy whipping","directions":"Heat oven to 350 degrees F.
In the bowl of a food processor, pulse together shredded cheese, butter, flour, salt and red pepper flakes until mixture resembles coarse crumbs.
Add cream and process 10 to 20 seconds until a dough ball forms.
Unroll a piece of parchment paper (big enough to fit a baking sheet) on a countertop and lightly dust with flour.
Roll out dough to an 8-by-10-inch rectangle about 1/4-inch thick.
Using a sharp knife or pizza cutter, slice dough into thin strips about 1/4-inch wide.
Dust off excess flour and carefully transfer dough, on parchment paper, to a baking sheet.
Line another baking sheet with parchment paper.
Divide strips between baking sheets, setting them about 1/4-inch apart on the sheets.
Bake 15 minutes until straws are slightly puffy and lightly golden on the ends.
Transfer baking sheets to cooling racks to cool straws completely.
Serve cheese straws at room temperature.
Adapted from Smitten Kitchen.","url":"https://recipe.bluelayer.org/recipe/52070/smoked-gouda-cheese-straws"},{"id":"52047","title":"Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cornstarch
vanilla extract
water, bottled, generic","directions":"Combine together 4 cups dry skim milk, 1 cup sugar, 1/2 cup cornstarch and place in tightly covered container or jar and refrigerate up to 1 month.
CHOCOLATE PUDDING: Mix 1 cup basic mix and cocoa in a double boiler .
Stir and add water.
Cook about 10 minutes or until thick.
Pour into individual desert bowls, parfait bowls or a cooked pie shell.
Let chill and serve.
VANILLA PUDDING: Same directions as chocolate pudding but add Vanilla instead of chocolate.
For a richer pudding, substitute the water for 1 cup skim milk.
Serve with Dream Whip or whip cream.","url":"https://recipe.bluelayer.org/recipe/52047/pudding"},{"id":"52038","title":"Parsley Parmesan Chicken","ingredients":"salad dressing, italian dressing, commercial, regular
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
bread crumbs, dry, grated, plain
parsley, fresh
spices, paprika
salt, table
spices, pepper, black","directions":"Asembly Directions - Bake on Cooking Day.
Pour chicken parts and salad dressing into a freezer bag.
Combine the parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper and pour into another gallon -sized freezer bag.
Put both bags into another gallon freezer bag.
Seal, label, and freeze.
To serve: Thaw marinated chicken and crumb mixture overnight in refrigerator.
Remove chicken one or two at a time from marinade bag (reserve marinade) and put in crumb mixture bag - shake to coat, then place chicken in a greased 9x13 pan or on a cookie sheet.
Spoon excess dressing over the chicken.
Bake at 350 degrees for 1 hour or until thickest piece is done.
It is handy to foil line the baking pan to speed clean up!
Assemby Directions - Pre-Bake for Cooking Day.
Pour salad dressing in a large bowl.
Add the chicken parts to the dressing, coating well.
Cover and chill about 4 hours, or overnight.
Turn chicken in the dressing occasionally.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl.
Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x 13 baking pan or on a cookie sheet.
Spoon excess dressing over the chicken.
Bake at 350 degrees for 1 hour, or until thickest piece is done.
It is handy to foil line the baking pan to speed clean up!
Remove from oven and cool.
Put baked chicken pieces into a freezer bag or rigid freezer container.
Label and freeze.
To serve: Place frozen chicken in a 9x13 baking dish or pan.
Warm in 400 degrees oven for 10 minutes or until warmed through.","url":"https://recipe.bluelayer.org/recipe/52038/parsley-parmesan-chicken"},{"id":"52029","title":"Mocha Butter Cream Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, brown
cocoa, dry powder, unsweetened
butter, without salt","directions":"TIPS: For a more generous filling, you may want to double the recipe.
In large bowl or possibly food processor, combine flour, walnuts, brown sugar and cocoa.
Cut in butter till mix makes coarse crumbs.
Press onto bottom and sides of a 9-inch pie pan.
Bake at 300 degrees for 20 min or possibly till golden brown.
Cold.
For filling, in large mixer bowl, beat the butter and brown sugar till blended.
Blend in the cream cheese; beat 2 min or possibly till fluffy.
Dissolve coffee crystals in water.
Add in along with melted chocolate and syrup to the butter mix.
Beating at high speed, add in Large eggs, one at a time; beat till light and fluffy, scraping bowl several times.
Spread the filling in cooled crust.
Refrigerate6 to 8 hrs or possibly overnight.
Before serving, beat whipping cream till fluffy; beat in powdered sugar and vanilla.
Turn into pastry bag.
Pipe around edge of pie.
Sprinkle with grated chocolate to garnish.
One (9-inch) pie, 8 to 10 servings.","url":"https://recipe.bluelayer.org/recipe/52029/mocha-butter-cream-pie-recipe"},{"id":"52025","title":"Peanut Butter Granola Bites","ingredients":"oats
seeds, flaxseed
oat bran, raw
salt, table
peanut butter, smooth style, without salt
honey
vanilla extract
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat oven to 325 degrees F. 2.
In a medium-sized bowl, stir together the oats, flaxseed, oat bran, and salt.
Set side.
In a small bowl, mix together peanut butter and honey.
Microwave for 8-10 seconds or until peanut butter melts.
Stir in vanilla.
Pour peanut butter mixture over oats and stir.
Add in unsweetened applesauce and stir until completely moistened.
Form the mixture into large chunks, using your hands.
Break the larger chunks into desired bite-size pieces.
Repeat until entire oat mixture is used.
Place bites onto baking sheet and bake for 10-15 minutes or until granola starts to brown.
Remove pan and place on a wire rack.
Let cool completely and store granola bites in an airtight container.","url":"https://recipe.bluelayer.org/recipe/52025/peanut-butter-granola-bites"},{"id":"52021","title":"Vegetable Oil Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Prepare pastry just before use.
Don't store it.
Sift together flour and salt.
Combine the oil and ice water.
Beat with fork till creamy.
Add in all at once into the flour.
Stir till mixed.
Press into a smooth ball.
Cut in half and flatten slightly.
Place 1/2 portion between 12 inch squares of waxed paper.
(Dampen the table to prevent waxed paper from slipping.)
Roll out to paper edges.
Peel off top of the paper.
If dough tears, mend without moistening.
Peel off paper and fit pastry into pan.
Add in filling and trim crust.
Top Crust: Roll as above.
Place over the filling.
Trim to rim.
Flute edge.
Put 3 or possibly 4 slits near the center.
Bake about 40 min at 425 degrees till golden.","url":"https://recipe.bluelayer.org/recipe/52021/vegetable-oil-pie-crust-recipe"},{"id":"52006","title":"Flour Hallva (Albanian Name: Hallve)","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
water, bottled, generic","directions":"Heat the margarine in a saucepan very gently, and Saute the flour until golden brown in the margarine for 40 minutes over low to moderate heat.
When the flour turns light golden, put the sugar and water in a separate saucepan and make syrup by boiling gently.
Add the syrup to the saucepan with flour and simmer for 20 minutes, and then take out small pieces of the Hallva with a wooden spool, form into balls and place on a serving plate.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/52006/flour-hallva-albanian-name-hallve"},{"id":"51999","title":"Greek Flatbread","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Mix the flour, salt and yeast together and then stir in the warm water and olive oil to make a soft dough.
Transfer to a floured surface and knead for five minutes until springy, using extra flour if it's too sticky.
Shape into a ball, brush over a little more oil, cover and leave to rise in a warm place until it doubles in size.
This should take about an hour.
Knead again on a floured surface and divide into six pieces, rolling each chunk into a ball.
Leave to rise for 10 minutes.
Preheat the oven to 240 C or 475 F.
Meanwhile, roll the balls flat until they're only 3mm or 1/8 of an inch thick and about 17cm or 7 inches across.
Place on greased baking sheets, cover with a tea towel and let rest for 30 minutes.
Spray the dough with water and bake for two minutes.
Check to make sure they haven't gone hard and if not, bake for a couple minutes more.
You want them firm but not hard or brown.
Remove from the oven and serve immediately with dips or as a wrap for all sorts of fillings.
Great with kebabs!
If you must serve them later, you can brush them lightly with oil and then reheat them by briefly heating them in a frying pan.","url":"https://recipe.bluelayer.org/recipe/51999/greek-flatbread"},{"id":"51993","title":"Parmesan Chicken-fried Steak","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
spices, oregano, dried
beef, grass-fed, ground, raw
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"In shallow dish, combine 1/3 cup flour, 1/2 teaspoon salt, garlic powder and 1/4 teaspoon pepper; mix well.
Place milk in second shallow dish.
In third shallow dish, combine bread crumbs, cheese and oregano; mix well.
Place 1 steak piece between 2 pieces of plastic wrap or waxed paper.
Working from center, pound steak pieces with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.
Repeat with remaining steak pieces.
Dip each in flour mixture to coat.
Dip in milk; dip in bread crumb mixture to coat.
Heat oil in large skillet over medium heat until hot.
Add steak; cook 10 to 15 minutes or until tender, turning once.
Remove steak from skillet; cover to keep warm.
To make gravy, melt butter in same skillet.
With wire whisk, stir in 1 tablespoon flour; cook until light brown.
Add all remaining gravy ingredients; cook and stir over medium heat until bubbly and thickened.
Serve gravy over steak.","url":"https://recipe.bluelayer.org/recipe/51993/parmesan-chicken-fried-steak"},{"id":"51981","title":"Cinnamon Pecan Pie Shell","ingredients":"nuts, pecans
butter, without salt
spices, cinnamon, ground
sweetener, herbal extract powder from stevia leaf","directions":"Place nuts into a food processor or grinder/blender with chopping option.
Process until the nuts are a fine meal like texture.
Combine with the remaining ingredients, pat into a pie plate and bake at 350 degrees for 10-12 minutes.
Makes one 9-10 inch pie crust.
Fill with pie filling of your choice and bake according to instructions.
This is also good with uncooked pie fillings too.","url":"https://recipe.bluelayer.org/recipe/51981/cinnamon-pecan-pie-shell"},{"id":"51980","title":"Barbecued Sausage Pieces (Crock Pot)","ingredients":"pork sausage, link/patty, unprepared
sauce, barbecue
honey
sugars, brown","directions":"Cur sausage in 1/2-inch pieces.
Brown in skillet.
Place in slow cooker.
Combine remaining ingredients.
Pour over sausage.
Cover.
Cook on Low 2 hours.","url":"https://recipe.bluelayer.org/recipe/51980/barbecued-sausage-pieces-crock-pot"},{"id":"51971","title":"Apple Betty Pie Recipe","ingredients":"apples, raw, with skin
orange juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt","directions":"Oven 375 degreesMound apples in buttered 9-inch pie plate; sprinkle with orange juice.
For topping, combine sugar, flour, spices and dash of salt; cut in butter till mix is crumbly; then scatter over apples.
Bake in oven 45 min or possibly till apples are done and topping is crisp.
Serve with whipped cream.
Serves 6.","url":"https://recipe.bluelayer.org/recipe/51971/apple-betty-pie-recipe"},{"id":"51964","title":"Rocky Road Squares","ingredients":"candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
syrup, maple, canadian
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Combine marshmallows and crispies in a large bowl.
In saucepan, combine syrup and chocolate chips.
Stir over low heat until smoothly melted.
Remove from heat.
Stir in peanut butter.
Pour over marshmallow mixture and mix well.
Press firmly into a greased 9\" square pan.
Chill and cut into squares.","url":"https://recipe.bluelayer.org/recipe/51964/rocky-road-squares"},{"id":"51947","title":"Parmesan Cheese Crisps","ingredients":"cheese, parmesan, hard","directions":"Sprinkle cheese evenly onto parchment-covered half-sheet pan.
Bake in 350F-convection oven for 6 to 7 minutes or until light golden brown.
Score cheese immediately into 3x2-inch pieces, using a sharp knife or pizza cutter.
Peel cheese pieces from the parchment paper; cool completely on wire racks.
Store in resealable plastic bags at room temperature.","url":"https://recipe.bluelayer.org/recipe/51947/parmesan-cheese-crisps"},{"id":"51940","title":"Honey Peanut Brittle","ingredients":"sugars, granulated
honey
butter, without salt
water, bottled, generic
salt, table
oil, corn, peanut, and olive","directions":"Put sugar, honey, salt, and water in saucepan over medium heat.
Stir until sugar is dissolved.
Cook to 300 degrees (150 C.) on a candy thermometer.
Remove from heat.
Add butter and peanuts and stir just enough to mix thoroughly.
Pour out onto a well buttered marble slab or baking sheet.
Should be spread into a thin layer.
Allow to cool completely and break into irregular pieces.","url":"https://recipe.bluelayer.org/recipe/51940/honey-peanut-brittle"},{"id":"51937","title":"Back to Basics! Easy Round Bread Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"Add the sugar, salt and dry yeast to the bread flour and mix to combine.
Attention!
Make sure the salt and dry yeast don't touch directly inside the bowl.
Warm up the milk for 30 seconds in the microwave, and mix with the water.
Add the liquids to the bowl from step 1, and mix.
When the dough comes together, take it out onto a work surface, and push and fold for about 5 minutes.
Hit the dough on the work surface and fold it up, taking care not to cut or damage it.
Turn 90 degrees and repeat.
I'm hitting the dough on the counter surface in this photo.
Here I'm folding it up.
Repeat step 5 several times, then gently roll the dough up.
Repeat steps 5 and 7 for 5 minutes.
Form the dough into a ball, forming a smooth unbroken surface.
Cover the dough with a bowl and leave for 3 to 5 minutes.
Spread the dough out in a bowl, and add the butter, which should be at room temperature.
Massage the butter into the dough.
Repeat steps 4, 5 and 7.
The kneading is done once the dough can be stretched out thinly and forms a smooth, shiny surface when rolled up.
Put the dough in a bowl, cover with plastic wrap and let it rise.
If you can, float the bowl with the dough in 35C water.
This is how it looks after the first raising (after about an hour at 30 C).
Press the dough lightly to deflate it.
Taking care not to damage its surface, remove the dough out onto your counter.
Cut into 12 pieces with a dough cutter, trying to make each piece have as much smooth surface as possible.
Deflate the pieces, and roll each one up, tucking the cut edges underneath.
Turn 90 degrees and repeat.
Flip the dough ball over and pinch the seams together.
Here is how the dough balls look before the 2nd raising period.
Flip the balls over again and line up on a baking sheet with the seams down.
Cover with a moistened kitchen towel, and let rise a second time for about 60 minutes, until the buns have puffed up lightly.
This is how they look after the 2nd raising.
(after 1 hour at 28C).
Bake in a preheated 200C oven for 10 minutes.
When they are golden brown, they're done!","url":"https://recipe.bluelayer.org/recipe/51937/back-to-basics-easy-round-bread-rolls"},{"id":"51935","title":"Silky Chocolate Pudding","ingredients":"cornstarch
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,
vanilla extract","directions":"Combine cornstarch, sugar, and salt in a medium saucepan.
Slowly, with a thin stream, whisk in the milk until incorporated and smooth.
Place over medium-low heat and whisk occasionally, scraping the bottom and sides.
After 10 minutes, and when the mixture has begun to thicken and coat the back of a spoon, add the chocolate and continue stirring for another 2 to 4 minutes or until chocolate is fully incorporated and the mixture is quite thick.
Remove from the heat and stir in vanilla.
Distribute among individual cups or one large serving bowl and chill until it is cool and set, about 2 to 3 hours.
To avoid the skin on top of the pudding, place a piece of plastic wrap on the surface of the pudding before refrigerating.
Pudding keeps for 3 days.
Note: For an extra chocolate boost, replace one ounce of semisweet chocolate with unsweetened chocolate.
Recipe from Smitten Kitchen, adapted from John Scharffenberger.","url":"https://recipe.bluelayer.org/recipe/51935/silky-chocolate-pudding"},{"id":"51934","title":"Cherry Blossoms","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cherries, sweet, raw
nuts, pecans
wheat flours, bread, unenriched
butter, without salt
sugars, brown
spices, cinnamon, ground","directions":"In a small mixing bowl, combine confectioners' sugar and milk; mix well.
Pour mixture into a 9-inch deep-dish pie pan.
Sprinkle 1/2 cup cherries and pecans evenly over sugar mixture.
On a lightly floured surface, roll bread dough into a 12x8-inch rectangle; brush with melted butter.
In a small mixing bowl, combine brown sugar and cinnamon; sprinkle over dough.
Top with remaining 1/2 cup cherries.
Roll up rectangle, jelly-roll style, starting from a long side; pinch to seal edges.
With a sharp knife, cut roll into 12 slices.
Place slices, cut-side down, on top of mixture in pan.
Let rise, covered in a warm place 30 minutes, or until nearly double.
(Or, cover with waxed paper, then with plastic wrap.
Refrigerate 2 to 24 hours.
Before baking, let chilled rolls stand, covered, 20 minutes at room temperature.
).
Bake, uncovered, in a preheated 375 degree F. oven 20 to 25 minutes for unchilled rolls and 25 to 30 minutes for chilled rolls, or until golden brown.
If necessary, cover rolls with foil the last 10 minutes to prevent overbrowning.
Let cool in pan 1 to 2 minutes.
Invert onto a serving platter.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/51934/cherry-blossoms"},{"id":"51928","title":"Whole Wheat Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
oil, corn, peanut, and olive
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine flour, wheat germ, and salt.
Add in corn oil and lowfat milk.
Mix lightly with fork till mix is moist but not sticky.
Roll out and place in pie pan.
Bake 8 min at 475 degrees.","url":"https://recipe.bluelayer.org/recipe/51928/whole-wheat-pie-crust-recipe"},{"id":"51923","title":"Illinois Hot Rolls","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Put water, sugar and yeast in bowl.
Stir lightly.
Let sit for 5 minutes.
Add oil, salt and dry milk, stir.
Gradually add flour.
Mix with dough hook or when gets to stiff, knead by hand.
Cover with towel and set in warm place until doubles in size (approx.
30 min).
Punch, then turn out onto floured surface.
Divide into equal size pieces, roll into balls.
Place in greased baking pan with a small amount of space between.
Cover and set in warm place again until doubled (approx 30 min).
Preheat oven to 400.
Bake for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/51923/illinois-hot-rolls"},{"id":"51906","title":"Trickey Chicken and Dumplings (Noodle)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
noodles, egg, dry, unenriched
soup, cream of chicken, canned, condensed
soup, chicken broth or bouillon, dry
water, bottled, generic","directions":"Cut chicken into bite sized pieces.
Can brown first, then add water, or add water directly to pan with chicken and boil till done.
Stir in half a can of cream of chicken soup, chicken base, and noodles.
Cook until noodles are done and liquid is desired consistency.
*Note: Add more soup concentrate for thicker sauce, more water for thinner sauce.
This recipe is VERY easy to adjust as needed.
*Optional: Add peas, green beans, or other veggies for a one dish meal.","url":"https://recipe.bluelayer.org/recipe/51906/trickey-chicken-and-dumplings-noodle"},{"id":"51905","title":"Standard Shokupan - Plain Bread Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
honey
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt","directions":"Put all the ingredients in a bowl, and knead.
Knead for at least 5 minutes.
Once the dough is kneaded, form into a ball, cover with a tightly wrung out moistened kitchen towel, and leave to rise for about 40 minutes.
If it has increased in volume to about 1.5 times its original size, and a hole made with a finger remains, it's good.
Deflate the dough and divide into 3 portions.
Round off each portions, cover with a tightly wrung out moistened kitchen towel and leave to rest for 15 minutes.
Butter a bread pan and dust lightly with some bread flour (the butter and flour here are not listed in the ingredients).
Deflate the rested dough, and roll out into rectangles.
Fold one-third of one long side in.
Fold the other side in by one-third.
Roll up the dough from the end.
Securely close off the end.
Line up the dough piece towards one end.
Leave to rise again (2nd rising) for 40 minutes.
When it has finished rising, preheat the oven to 200 C. If you brush the top with milk (not listed in ingredients) it will have a nice shiny finish.
Bake at 200 C for 20 to 25 minutes.
When the bread comes out of the oven, drop it from about a 20 cm height 2 to 3 times.
Take the loaf out of the pan and leave to cool on a rack.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51905/standard-shokupan-plain-bread-loaf"},{"id":"51899","title":"Caramel Nut Acorn Cookies","ingredients":"butter, without salt
sugars, brown
nuts, pecans
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
candies, caramels
water, bottled, generic
nuts, pecans","directions":"Preheat oven to 350F (180C).
Melt the butter in a 2-quart sauce pan.
Remove from the heat.
Stir in brown sugar, vanilla, and the finely chopped pecans.
Add flour and baking powder, mixing well.
Shape rounded teaspoons of dough into rounds with slightly peaked tops.
Place on ungreased cookie sheets.
Bake for 15 to 18 minutes.
Remove to a rack to cool.
In a double boiler, melt the caramels with the water.
Remove from the heat.
Dip the bottom flat ends of the cookies into the caramel and then into the chopped pecans.
Place on waxed paper until caramel is thoroughly set.
Makes about 3 dozen cookies.
Make It Easier:
Place the nuts for dipping into a disposable aluminum pie tin.
Discard after using to make clean-up simpler.","url":"https://recipe.bluelayer.org/recipe/51899/caramel-nut-acorn-cookies"},{"id":"51879","title":"No Rise Pizza Dough","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table","directions":"Preheat oven to 500 degrees F. If you have a pizza stone, put it in the oven to heat up as well.
If you dont have a stone, an upside down cookie sheet works quite well instead.
In a large bowl, or the bowl of a stand mixer fitted with the dough hook, mix together warm water, flour, yeast, olive oil, honey and salt.
Pulse mixture (or stir with a wooden spoon if mixing by hand) until it comes together into a ball.
Knead for 5 minutes by machine, 10 by hand until dough is smooth.
If dough is still looking dry and really shaggy after a couple minutes of kneading, add more water, a tablespoon at a time.
If it is really sticky and not coming together into a smooth ball, add more flour, a tablespoon at a time.
Cover the bowl and let the dough rest for 510 minutes.
Divide it into two pieces and roll each out into a 10-inch circle.
Top with whatever toppings you like and then bake for 911 minutes or until the crust is lightly browned and the cheese is bubbling.
I like to roll out the dough on a piece of parchment paper and then just slide the parchment paper with the ready to bake pizza onto the hot stone in the oven.","url":"https://recipe.bluelayer.org/recipe/51879/no-rise-pizza-dough"},{"id":"51876","title":"Chocolate Avalanche (No Bake Cookies)","ingredients":"candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"*Note: Use a food processor for easiest preparation.
Line cookie sheets with waxed paper.
In the top of a double boiler over simmering water, melt chocolate pieces.
Fit the steel knife blade into the work bowl of a
food processor.
Combine melted chocolate, evaporated milk, powdered sugar, walnuts and coconut in the work bowl.
Process until well mixed, 6 to 8 seconds only, stopping to scrape down sides of bowl with a rubber spatula.
Drop by teaspoonfuls onto waxed paper.
Let stand 30 minutes or until set.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/51876/chocolate-avalanche-no-bake-cookies"},{"id":"51872","title":"Rugelach","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"In large bowl, beat softened butter and cream cheese on medium speed of electric mixer until blended and smooth.
Gradually add flour, beating on low speed until well blended.
Divide dough into 3 equal parts; wrap individually in plastic wrap.
Refrigerate 3 to 4 hours or until firm enough to roll.
Heat oven to 375F (190C).
On lightly floured surface, roll one piece of dough into 9-inch circle (keep remaining dough in refrigerator).
Cut circle into 12 wedges.
Place about 1 teaspoon prepared filling at wide end of each wedge; spread about three-fourths of the way up wedge.
Starting at wide end, roll toward the point.
Place cookies, point sides down, about 1 inch apart on ungreased cookie sheet.
Brush with melted butter.
Stir together sugar and cinnamon; sprinkle over cookies.
Bake 15 to 20 minutes or until golden.
Remove from cookie sheet to wire rack.","url":"https://recipe.bluelayer.org/recipe/51872/rugelach"},{"id":"51847","title":"Saurkraut Soup","ingredients":"oil, olive, salad or cooking
spices, garlic powder
onions, raw
carrots, raw
pork sausage, link/patty, unprepared
soup, chicken broth or bouillon, dry
soup, cream of chicken, canned, condensed
sauerkraut, canned, solids and liquids
alcoholic beverage, beer, regular, all
potatoes, raw, skin","directions":"In a large stock pot over medium heat, heat the olive oil.
Once hot, add the garlic, onions and carrots and saute them until they are soft (five or ten minutes).
Meanwhile, cut the sausage into bite size pieces.
Once the veggies have softened, put the sausage into the pot and allow it to brown a bit.
Stir in the chicken broth, cream of mushroom soup and saurkraut.
Bring to a boil, then stir in the mustard.
Let the soup simmer slightly for no less than four hours.
The longer it heats, the better it will taste.
Thats the golden rule of soups.
Add the cubed potatoes before you serve the soup and cook them until they have reached your desired level of tenderness.
It will take longer for them to cook if they are cut into big pieces, and it will take less time if they are little.
Typically it will take between 10 and 20 minutes for them to be done.
Just add them into the soup and monitor their doneness to suit your tastes.
Then serve!","url":"https://recipe.bluelayer.org/recipe/51847/saurkraut-soup"},{"id":"51817","title":"Apple Crumble","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown","directions":"Preheat oven to 400F.
Peel and core apples
Slice apples as thin as possible.
I use a food processor to cut them fast, thin and even.
Mix sugar and cinnamon
In a large casserole spread the first layer of apples about 1/2\" to 3/4\" thick
Cover with a layer of sugar and cinnamon.
Repeat step 5 and 6 until all apples are used.
Bake on middle rack for about 10 min.
While the apples are baking mix the flour and the brown sugar.
Cut up the butter in small pieces and add to flour-sugar mix.
Knete with hands until butter is mixed in and crumbles are forming.
Take apples out of oven, cover with crumbles and bake for another 15 -20 minutes.
The crumble is done when the apples are not hard anymore.
If the topping is getting too dark cover with aluminum foil or put a cookie sheet on the top rack.","url":"https://recipe.bluelayer.org/recipe/51817/apple-crumble"},{"id":"51809","title":"Browned Butter Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
vinegar, distilled","directions":"In a medium saucepan over medium heat, melt butter and swirl occasionally until it is browned.
Dont stir with any kind of tool.
Just pick up the saucepan and swirl to keep the milk solids from sticking and burning.
This should take about 10 minutes.
You want to remove the butter as soon as it becomes golden brown.
If you dont pay attention, it will burn very quickly.
Let butter cool slightly and pour into an ice cube mold.
Once butter has cooled down to almost room temperature, wrap tightly with plastic wrap and put mold in the freezer.
Chill for at least one hour.
Once butter has chilled thoroughly, cut the cubes into smaller pieces, about the size of dimes, and put them in the refrigerator until you use them.
Add flour and salt into a food processor and pulse 2 or 3 times to combine.
Add butter pieces and pulse about 10-15 times, or until the biggest butter pieces are about the size of peas.
While food processor is running, add water and vinegar to butter flour mixture, and stop as soon as the liquid is incorporated.
Separate dough into two parts, and wrap each in separate sheets of plastic wrap.
Shape each wrapped dough ball into a disc, and refrigerate for at least 2 hours, or overnight.
Crust is ready to roll out and use in any double crust pie recipe you can think of.","url":"https://recipe.bluelayer.org/recipe/51809/browned-butter-pie-crust"},{"id":"51806","title":"Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Pre- heat oven to 350F.
Mix all ingredients together with hands until a shiny ball of dough is formed.
Pull pieces of dough from large ball of dough and shape into balls.
Place balls on cookie sheet.
Press balls of dough onto cookie sheet with a fork until relatively flat.
Put in oven for 15 minutes.
Place on wax paper until cool.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51806/shortbread-cookies"},{"id":"51795","title":"Chocolate Chip Cookie Dough Fudge","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
mini semi-sweet chocolate baking chips,
sugars, powdered
cheese, parmesan, hard
vanilla extract","directions":"Line and 8 or 9 inch square pan with foil, leaving 1 inch overhand on all sides; lightly butter the foil.
Combine the butter and sugar in a small bowl; stir in the flour and 1/4 teaspoons of the salt.
Stir in 1/3 cup of the chocolate chips.
Form the dough into a ball; place on a piece of plastic wrap and flatten into a disc.
Wrap dough and freeze for 10 minutes, or until firm.
Unwrap dough; cut into 1/2 inch pieces; keep refrigerated.
Place the powdered sugar, cream cheese, vanilla, and remaining salt (1/4 tsp) in a large bowl; beat with an electric mixer on low speed until combined.
Scrape down sides of bowl; beat on medium speed until smooth.
Melt the remaining (1 cup) chocolate chips in a saucepan over low heat, stirring constantly.
Add the melted chocolate to the cream cheese mixture; beat just until blended.
Stir in the chilled cookie dough bits.
Spread the mixture evenly in the prepared pan; refrigerate until firm.
Remove from pan by lifting foil overhang handles; cut fudge into squares using a very sharp knife.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/51795/chocolate-chip-cookie-dough-fudge"},{"id":"51794","title":"Chicken and Asparagus Roulades","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
asparagus, raw","directions":"Heat oven to 350 degrees.
Spray a baking dish with cooking spray.
Simmer asparagus pieces in hot water until tender, 5-7 minutes.
Drain and rinse with cold water.
Lay out the thinly sliced pieces of chicken breast and season with salt and pepper.
Arrange slices of cheese to within 1/4 inch of the surface of the chicken.
Divide asparagus pieces among the chicken slices.
Starting at the small end begin rolling up the chicken and securing each with several toothpicks.
Place in baking dish seam side up.
Bake for 25-30 minutes or until cooked through.
Slice if desired.","url":"https://recipe.bluelayer.org/recipe/51794/chicken-and-asparagus-roulades"},{"id":"51788","title":"Chocolate Ganache","ingredients":"cream, fluid, heavy whipping
candies, semisweet chocolate","directions":"In a small saucepan, bring cream to a boil.
Remove from heat, and add chocolate.
Stir until melted, then set aside until thickened, 2 to 5 minutes.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/51788/chocolate-ganache"},{"id":"51787","title":"Grilled Logs","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
cheese, mozzarella, low sodium","directions":"Flatten each biscuit into a rectangle large enough to cover a piece of cheese.
Roll biscuits around cheese, sealing seams tightly.
Wrap each \"log\" in buttered, double foil.
Place on coals or grill.
Using tongs, turn logs often on all sides and cook about 12-18 minutes
Serve with pizza sauce.","url":"https://recipe.bluelayer.org/recipe/51787/grilled-logs"},{"id":"51777","title":"Okara Cookies with Caramelized Nuts","ingredients":"okara
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
oil, olive, salad or cooking
nuts, walnuts, english
sugars, granulated
water, bottled, generic","directions":"Use your favorite nuts.
Roast briefly in the oven or a pan.
Finely chop the nuts into 5mm - 1cm pieces.
Put the sugar and water markedin a pan and heat.
When the mixture is bubbling, and it becomes brown and thickened like the picture above, add the nuts.
Remove from the heat and stir.
Put the nuts onto a wax paper sheet and let dry and cool.
Put the ingredients marked and the fresh okara in a bowl, and mix well.
Add 2-3 tablespoons of oil.
Check the dough and add more oil or soy milk if necessary.
Refer to the Helpful Hints.
Add nuts into the bowl, and divide the dough into 20 - 24 balls.
Squash to flatten.
Bake in a preheated oven at 340F/170C for 22 - 30 minutes.","url":"https://recipe.bluelayer.org/recipe/51777/okara-cookies-with-caramelized-nuts"},{"id":"51775","title":"Braised Baby Onions with Orange Juice and Balsamic Vinegar","ingredients":"onions, raw
oil, olive, salad or cooking
orange juice, raw
vinegar, balsamic","directions":"Blanch onions in large pot of boiling salted water 15 seconds.
Using slotted spoon, transfer to large bowl of ice water to cool.
Trim root end if necessary, leaving core intact.
Peel onions.
Heat oil in large nonstick skillet over high heat.
Add onions and saute until onions have deep golden brown spots, about 9 minutes.
Add orange juice and vinegar; bring to boil, scraping up browned bits.
Reduce heat to medium-low, cover, and simmer until onions are just tender when pierced with knife, about 8 minutes.
Using slotted spoon, transfer onions to medium bowl.
Boil juices in skillet until syrupy and reduced to 2/3 cup, about 3 minutes.
Pour over onions.
Serve warm or at room temperature.
(Can be made 1 day ahead.
Cover and chill.
Rewarm or bring to room temperature before serving.)","url":"https://recipe.bluelayer.org/recipe/51775/braised-baby-onions-with-orange-juice-and-balsamic-vinegar"},{"id":"51770","title":"Sweet & Spicy Brittle","ingredients":"sugars, granulated
syrup, maple, canadian
honey
butter, without salt
vanilla extract
leavening agents, baking soda
spices, chili powder
salt, table","directions":"In glass bowl, combine sugar and golden syrup.
Microwave 5 minutes.
Quickly stir in hone roasted nuts and butter.
Microwave 2-4 minutes or until mixture is caramel colored.
Stir in vanilla extract, baking soda, chili powder and sea salt.
Using an oiled silicone spatula, immediately spread mixture on baking sheet lined with greased foil.
Let sit 1 hour or until cool.
Break into small pieces.
Store in airtight containers.","url":"https://recipe.bluelayer.org/recipe/51770/sweet-spicy-brittle"},{"id":"51762","title":"Easy Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
cranberries, dried, sweetened
orange juice, raw","directions":"I never keep buttermilk on hand, so I add 1 tablespoon lemon juice to 2/3 cup 2% milk and let it sit while I prepare the rest of the recipe.
Mix the dry ingredients in a bowl, Add the milk and stir a few strokes, add the extract to the melted butter and add that to the mix.
Add in cranberries.
Mix just enough to combine ingredients then let sit a few minutes.
I put parchment paper on a cookies sheet and dust with flour.
Push the dough out of the bowl onto the floured paper.
Dust the top of the sticky dough and then pat down/shape into a round \"pattie\" about 1 inch thick.
Grease pizza cutter and cut into triangular (pizza slice) pieces before baking.
(You will have to cut them again after baking.
).
The original recipe called for 8 minutes at 400 degrees F. I like my scones a little browned, I always go about 5 minutes longer, but that's my oven.
*You can vary the flavor of different batches of scones by using blueberries, sliced or toasted almonds or chocolate chips.
I always use orange extract.
It gives it a fresh, bright complementary flavor to go with the fruit, nuts, chips or whatever you decide to flavor your scones with.","url":"https://recipe.bluelayer.org/recipe/51762/easy-scones"},{"id":"51757","title":"Pretzel Peanut Butter Truffles","ingredients":"pretzels, soft, unsalted
peanut butter, smooth style, without salt
butter, without salt
sugars, brown
salt, table
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
oil, canola","directions":"Use a rolling pin to crush the pretzel pieces in plastic bag.
In a small bowl, combine the peanut butter, butter, brown sugar and salt.
Stir until all of the ingredients are completely blended and smooth.
Add the pretzel bits mix well.
Add the powdered sugar and mix until completely combined.
Line a small baking sheet with silpat, parchment or wax paper.
With a small cookie scoop or 2 teaspoons scoop and then gently shape into a ball with your fingertips.
Place the ball on the cookie sheet.
Place the baking sheet into the fridge and chill for at least 30 minutes.
When ready to dip the truffles, microwave the chocolate chips and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
Working one at a time, dip balls into the melted chocolate and use a fork to roll it around.
Be sure it is completely coated.
Let any extra chocolate drip off and place back on the sheet.
Return the baking sheet to the fridge and chill for at least 30 minutes.
Optional: garnish with a drizzle of melted peanut butter and crushed pretzels.
Store in an airtight container in the fridge.","url":"https://recipe.bluelayer.org/recipe/51757/pretzel-peanut-butter-truffles"},{"id":"51747","title":"Cinnamon Sugar Slice-and-Bake Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
sugars, granulated
vanilla extract","directions":"In a small mixing bowl, whisk together the flour, baking soda, 1 tablespoon of cinnamon and the nutmeg.
With an electric or stand mixer, beat the butter, 1 1/4 cup sugar and vanilla together until creamy.
Add half of the flour mixture, stirring until completely mixed in.
Add the rest of the flour and mix until a soft dough forms.
Divide the dough into two equal pieces.
Roll each half into a 1 1/2 thick log, wrapping each tightly in plastic wrap.
Refrigerate for 2-3 hours.
Preheat the oven to 350F and grease a baking sheet.
On a small plate, blend the remaining 4 tablespoons of sugar and 2 tablespoons of cinnamon.
Set the dough logs on the counter and allow them to sit for five minutes before unwrapping them.
Roll the dough logs in the cinnamon-sugar mixture, then cut the logs into 1/4-thick slices.
Place the slices on the prepared baking sheet spaced 2 apart.
Note: I couldnt fit the whole length of the log on my cinnamon-sugar plate, so I had to cut each log in half before rolling to make sure they got plenty of cinnamon sugar topping.
Bake at 350F for 18-22 minutes, or until the tops of the cookies are just barely firm.
Allow to cool on the baking sheet for five minutes before transferring to a cooling rack and repeating with the remaining dough.
Note: If the dough starts to get too soft and sticky, return the log to the refrigerator for 10-15 minutes before cutting it.","url":"https://recipe.bluelayer.org/recipe/51747/cinnamon-sugar-slice-and-bake-cookies"},{"id":"51734","title":"Old Fashioned Molasses Taffy","ingredients":"sugars, granulated
molasses
water, bottled, generic
vinegar, distilled
butter, without salt
leavening agents, baking soda","directions":"Lightly grease a baking sheet.
Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat.
Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
Remove from the heat, and stir in the butter and baking soda.
Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
Once cool enough to handle, fold the taffy in half, then pull to double its original length.
Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore.
Cut the taffy into bite sized pieces, and wrap in waxed paper.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51734/old-fashioned-molasses-taffy"},{"id":"51708","title":"Breadmantalking Sentimental Butter Dipped Cloverleaf Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
water, bottled, generic
honey
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
salt, table
butter, without salt","directions":"Mix together the starter ingredients whisking them for about 2 minutes to incorporate air.
In a separate bowl, mix the flour, dry milk and yeast evenly then spread it evenly over the surface of the starter like a blanket.
Cover with plastic wrap and let it ferment at room temperature for at least an hour (as much as 4 hours).
If the starter bubbles up through the cracks in the flour 'blanket', that's OK.
Add the softened butter or margarine and mix to form a rough dough.
Then sprinkle the salt over it all and knead for about 10 minutes to form a smooth but slightly sticky dough.
Place the smooth dough ball in a lightly oiled bowl, turn to coat, then cover with plastic wrap to rise in a warm place.
This will take as much as 2 hours.
Divide the dough into 18 pieces about 30g (1oz.)
each and roll into a ball.
Place three of these balls into a cup of a greased muffin tin.
The 18 pieces will make 6 cloverleaf rolls.
Cover and let the rolls rise about 45 minutes.
About 15 minutes before baking time pre-heat the oven to 350F (175C).
Bake the rolls for about 17 to 20 minutes or until nicely browned.
Brush with melted butter or margarine while still hot from the oven.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/51708/breadmantalking-sentimental-butter-dipped-cloverleaf-rolls"},{"id":"51707","title":"Caramel Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
sugars, brown
syrups, corn, light
margarine, regular, 80% fat, composite, stick, without salt
salt, table
leavening agents, baking soda
vanilla extract","directions":"Preheat oven to 300 degrees.
Place popped corn in oven while preparing caramel glaze.
In medium saucepan, combine brown sugar, corn syrup, margarine, and salt.
Cook ten minutes.
Stirring constantly, bring to a boil over medium heat.
Without stirring, boil four minutes.
Remove from heat; stir in baking.
soda and vanilla extract.
Pour over warm popcorn; tossing to coat completely.
Bake 60 minutes, stirring every 15 minutes.
Turn popcorn mixture onto a large piece of foil.
Cool completely.
Break mixture into small pieces.
Place in large bowl.","url":"https://recipe.bluelayer.org/recipe/51707/caramel-popcorn"},{"id":"51703","title":"Whole Wheat Pumpkin Beer Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
sugars, brown
pumpkin, raw
salt, table
pumpkin, raw
alcoholic beverage, beer, regular, all
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 375 degrees F. Spray a loaf pan with cooking spray and set aside.
Mix flours, baking powder, sugars, pumpkin pie spice and salt.
Add in pumpkin and beer and mix until fully combined.
Pour mixture into the prepared loaf pan.
Pour margarine over the mixture and bake for 50-60 minutes until the center comes out clean when poked with a toothpick!","url":"https://recipe.bluelayer.org/recipe/51703/whole-wheat-pumpkin-beer-bread"},{"id":"51682","title":"Maple Glazed Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
apple juice, canned or bottled, unsweetened, without added ascorbic acid
cornstarch
syrup, maple, canadian
spices, onion powder","directions":"Lay chicken on a piece of parchment paper and cover with another piece of parchment paper.
With a rolling pin or meat cleaver, flatten the chicken to about 1/2 thick.
Sprinkle with salt and pepper.
In a large skillet over medium heat add chicken broth and chicken.
Cook until chicken is no longer pink.
Make sure that you flip it over once.
This should take about 15 minutes total but keep an eye on it.
Its OK if the chicken stock evaporates.
Remove chicken from skillet and put on a plate and cover with foil.
In a small bowl add apple juice and cornstarch; mix until smooth.
Add maple syrup and onion powder to juice mixture.
Mix until combined.
Pour mixture into skillet over medium heat.
With a whisk stir juice mixture until it comes to a simmer and starts to get thick and bubbly
Pour sauce over chicken.","url":"https://recipe.bluelayer.org/recipe/51682/maple-glazed-chicken"},{"id":"51678","title":"Mr. Pete's Chocolate Fudge Sauce","ingredients":"cream, fluid, heavy whipping
sugars, brown
butter, without salt
spartan, real semi-sweet chocolate baking chips,
salt, table
vanilla extract","directions":"In a heavy bottomed saucepan over low heat, bring the cream just to a boil then add the brown sugar and stir just until it dissolves.
Add small pieces of butter until mix until completely melted, then stir in the chocolate chips.
Wait 3 to 5 minutes so that chocolate is very soft before folding it in with a spatula.
Stir in the salt and vanilla extract and blend until well incorporated.
Let cool for 15 minutes; it will thicken as it cools.
*Cook's Note: Can be stored up to 1 week in the refrigerator in a glass jar.
Heat until warm but not hot, before serving.","url":"https://recipe.bluelayer.org/recipe/51678/mr-petes-chocolate-fudge-sauce"},{"id":"51675","title":"Baturi's \"Perfect\" Pie Shell","ingredients":"bananas, raw
pineapple, raw, all varieties
dates, deglet noor","directions":"In a food processor, process banana chips until they are of a flour-like consistency.
Add the dried pineapple and chopped dates.
Process all of the ingredients until they begin to combine and ball up.
Spread mixture into a 9-inch pie pan.
Press dough out until it is evenly distributed in the pan.
Edges may be fluted if desired.","url":"https://recipe.bluelayer.org/recipe/51675/baturis-perfect-pie-shell"},{"id":"51657","title":"Bacon Buttercrunch","ingredients":"bacon, meatless
butter, without salt
sugars, granulated
vanilla extract
salt, table
water, bottled, generic","directions":"Carefully pour the bacon fat into a heatproof measuring cup, and add enough melted butter to make 1 1/2 cups.
Set aside.
Generously butter a 13-by-18-inch baking sheet and set it aside on a heatproof surface.
Combine the bacon fat mixture with the sugar, vanilla, salt and water in a medium-size saucepan and bring it to a boil over medium-high heat.
Insert a candy thermometer and continue to cook, stirring constantly with a whisk until it reaches 300 degrees (hard crack stage), 18 to 20 minutes.
Wearing your oven mitts, remove the pan from the heat and stir in the crumbled bacon.
Carefully pour the mixture onto the prepared baking sheet, and use a heatproof spatula to spread it evenly.
Cool the buttercrunch completely, at least 1 hour, then break it into bite-size pieces.
Store the bacon buttercrunch, layered with parchment or wax paper, in an airtight container at cool room temperature for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/51657/bacon-buttercrunch"},{"id":"51613","title":"Silver Palate Apple Cake","ingredients":"oil, olive, salad or cooking
apples, raw, with skin","directions":"Preheat oven to 325F (160C).
In a large bowl, beat vegetable oil and sugar until thick and opaque.
Add eggs one at a time, beating well after each addition.
Sift together all-purpose flour, cloves, cinnamon, mace, baking soda and salt, then stir in whole wheat flour.
Add to oil mixture and blend.
Stir in walnuts, apple chunks and apple brandy.
Stir to distribute pieces evenly.
Pour into a greased 10 inch round cake pan.
Bake 1 hour and 15 minutes or until a cake tester inserted in center comes out clean.
Let cake rest for 10 minutes, then unmold and pour glaze over warm cake or cut cake and pour glaze over slices.","url":"https://recipe.bluelayer.org/recipe/51613/silver-palate-apple-cake"},{"id":"51610","title":"Fiskepudding Eller Fiskefarse","ingredients":"butter, without salt
bread crumbs, dry, grated, plain
fish, cod, atlantic, raw
cream, whipped, cream topping, pressurized
salt, table
cornstarch","directions":"With a pastry brush or paper towel, spread the bottom and side of a 1 1/2 quart loaf pan or mold with 1 tablespoon of soft butter and sprinkle the mold with 2 tablespoons of dry bread crumbs.
Make sure the crumbs are evenly distributed and tap out any excess.
Cut the fish into small pieces and place a few pieces at a time in a blender, along with a couple of tablespoons of the combined creams to facilitate pur?eing.
Blend at high speed, turning the machine off after the first few seconds to scrape down the sides of the jar with a spatula.
Continue to blend, one batch at a time, until all of the fish is a smooth puree.
As you proceed, use as much of the cream as you need to form this smooth puree.
Place the pureed fish in a large mixing bowl, beat in 2 teaspoons of salt and the 1 1/2 teaspoons of cornstarch and slowly add any of the cream that was not used in the blender, beating vigorously until the mixture is very light and fluffy.
Pour into the prepared mold and bang sharply on the counter to settle the pudding and eliminate any air pockets.
Smooth the top with a spatula.
Preheat oven to 350F (180C).
Butter a sheet of tin foil and seal it tightly around the top of the mold.
Place the mold in a baking pan and pour into the pan enough boiling water to come 3/4 of the way up the sides of the mold.
Set the pan in the middle of the oven for 1 to 1 1/4 hours, regulating the heat if necessary so that the water simmers but does not boil; if it boils, the pudding will have holes.
When the top of the pudding is firm to the touch and a toothpick or skewer in the middle comes out dry and clean, the pudding is done.
Remove the mold from the oven and let rest for 5 minutes.
Pour off all excess liquid in mold, run a sharp knife around the inside, place a heated platter on top and holding the mold and plate together, quickly invert the two to remove the pudding from the mold.
Clear the place of any liquid with paper towels and serve the fiskepudding while still hot.","url":"https://recipe.bluelayer.org/recipe/51610/fiskepudding-eller-fiskefarse"},{"id":"51609","title":"All Day Apple Butter","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
salt, table
spices, nutmeg, ground","directions":"Place the apples in a slow cooker.
In a medium bowl, mix the sugar, cinnamon, cloves and salt.
Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour.
Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour.
Stir with a whisk, if desired, to increase smoothness.
Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Note: I have at times replace the sugar with ~ 3/4 Celsius honey.
It's better for you and tastes great.
My Note: I used Golden Delicious apples, and put them through the food processor VERY FINE before I started.
This way I didn't have any lumps, and didn't have to mess with hot butter later on.
We like really spicy apple butter, so I increased the spices a little, but then added 1/2 teaspoons ground allspice.
I also only used about 2 cups sugar.
Put it on before I went to bed, and then in the morning took the lid off and let it cook another few hours where I could watch it to get the consistancy I wanted.
(I checked it by putting a spoonful on a saucer and looking after it got cold to see if there was any water separation.
).
UPDATE: We found that the cooking time once the lid was removed needed to be longer.
I made one batch leaving the lid off for the suggested one hour and the butter was more like apple sauce.
I found some suggestions from an extension service.
They said To test for doneness, remove a spoonful and hold it away from steam for 2 minutes.
It is done if the butter remains mounded on the spoon.
Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate.
When a rim of liquid does not separate around the edge of the butter, it is ready for canning.
Also in my first batch I reduced the amount of sugar as some suggested.
I think this was a mistake too.
The second batch was much better using the entire 4 cups.
UPDATE: I had no idea it was so easy to make apple butter.
I had a lot of apples on my trees this year.
I love this recipe but I did try a couple of variations.
I used just over one cup of sugar.
I liked it better a bit tart.
I cut the apples into chunks instead of small pieces and then put them in the crock-pot on high; I would add more apples as they cooked down so my crock-pot was full.
I let them cook, covered on high overnight.
After they got soft I removed the lid and let them cook down while I was at work (about 6 hours).
Since they were in chunks the thinner liquid made them not stick and burn like a thick liquid would have.
They reduced down to between 2/3 to 1/2 of a crock-pot.
When I got home I took my immersion blender and blended them up and the thickness was just about perfect.
I tried the saucer test for doneness.
I put them in my sterilized jars and put them in a hot water bath for 30 minutes.
Now I have my Christmas presents ready to go, cheap, fabulous and homemade!
It just doesnt get any easier.
I made this with pears also and it was good but not quite as good as the apple.
I also tried one batch with unpeeled apples and there is a huge difference.
Take the time to peel the apples.
I ended up making about five batches and each batch made about 9 half pints.
Like other users here, we think this is a bit too sweet -- ok, a lot too sweet.
I use nice, tart Fuji apples and about a cup of sugar.
Also, I find that I have to cook this down on the stove after it comes out of the crock if I want that nice, thick buttery texture, but it's worth it to start it in the crock because it gives it a sort of caramel aftertaste that's hard to get on the stove.
Remember: you can burn fruit butter, but you can't overcook it!
The longer you cook this stuff, the better it will be: if you get tired of it one night, put it in the fridge and cook it some more the next night!
My very best batch ever was cooked over three nights and canned the third.
I did not cut the sugar, I added 2 more pounds of apples instead.
I canned mine in a hot water bath, so I didn't have to put them in the freezer.
I saw on another site that said Jonathan, Golden Delicious, and Macintosh apples were good choices for apple butter.
10/14/1991 Ok, I've made 14 batches of this now.
This is literally the best recipe I have ever tried.
Using 1 cup of brown sugar for one of the cups of white sugar makes it much richer.
I have never had a problem with just whisking it to smoothness at the end (and I've used red delicious).
Also if you want a lot of apple butter for gifts or self.
Call your local orchard and ask about 2nds or windfall apples that you pick off the ground.
I purchased 2 bushels for $10 (88 pounds of apples).
Hence the 4 batches.
Let me tell you this is better than slaving over a stove ALL day!
TASTES SO GOOD!
Mom and I have used this old test also to check for the right consistency.
The method I prefer is to stand a wooden spoon straight up in the middle of my apple better.
Let go and if it remains straight up, your butter is done.
A few helpful hints for those that are making apple butter for the first time.
Look at your choice of apples before peeling.
Some apples are tart, sweet, crisp, soft... some are ideal for baking and others for eating.
The sweeter the apple the less sugar you will want to put in your butter.
So make sure and taste your apple before you put your sugar and spices and everything nice in the pot.
Peel, then use your kitchen gadget to core and slice at once.
No need to finely chop it will cook down then you can use a stick blender if you need.
I use a cheap slow cooker and I have found that it takes longer for my butter to thicken up after the hour uncovered.
I cook mine uncovered on high for an hour, and then move to low for another hour or so.
Stir that bad boy and you can visually see when that butter is ready even before doing the test 4.
Do the Test, put your saucer in the freezer an hour or so before your butter is ready.
After taking the cold saucer out, put a small teaspoon of the butter on the plate.
If your butter is runny, then keep cooking, you are not ready to jar it up.
Once it mounds up and trust me you will know what I mean when you see it, then you can jar that yummy goodness up :D 5.
And last but not least, PLEASE, taste your butter as it is cooking.
Before you thicken it up you can add a lil of this and that to make it just perfect for YOUR tastebuds.","url":"https://recipe.bluelayer.org/recipe/51609/all-day-apple-butter"},{"id":"51603","title":"Hazelnut Chocolate Chip Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,","directions":"Place a sheet of wax paper on a large sheet pan and set aside on the countertop.
Bring a pot filled about halfway full of water to a boil.
Reduce heat to simmer and place a glass bowl on top of the pot (make sure the bottom of the bowl doesnt touch the water).
Place white chocolate in the bowl and melt it, stirring occasionally until the mixture becomes very smooth.
While the chocolate cooks, place the hazelnuts in a food processor and pulse 5-10 times or until broken into tiny pieces.
Set aside.
Once melted, remove chocolate from the stove and pour it onto the prepared wax paper.
Spread evenly.
Sprinkle crushed hazelnut pieces on top of the white chocolate base and press gently so they stick.
Sprinkle the chocolate chips over the top and press gently so they stick.
Place the sheet in the fridge to harden for 20 minutes.
Break apart and serve.","url":"https://recipe.bluelayer.org/recipe/51603/hazelnut-chocolate-chip-bark"},{"id":"51602","title":"Ricotta Pure and Simple","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
salt, table","directions":"In a clean stainless steel pot on the stovetop, fill with milk and cook on a high heat.
When temperature reaches 87 degrees F.
(for soft curds) or 96 degrees F.
(for firm curds) remove from heat.
Add vinegar and salt.
DO NOT STIR.
Leave the mixture to curdle (approximately 20 minutes) undisturbed.
Gently, with a slotted spoon, lift the curds and let it drain over pot before placing into a clean bowl.
Repeat this until all the cheese has been lifted out of the pot.
Cover the bowl with a piece of cheesecloth and just pour off any extra liquid.
Cover and refridgerate.
Use in lasagna or other recipes calling for ricotta within 3 days of making.","url":"https://recipe.bluelayer.org/recipe/51602/ricotta-pure-and-simple"},{"id":"51598","title":"Old-Fashioned Microwave Peanut Brittle","ingredients":"syrups, corn, light
sugars, granulated
oil, corn, peanut, and olive
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Butter cookie sheet and set aside.
Combine corn syrup and sugar in 2 qt microwave safe (glass) bowl.
Microwave at high for 4 minutes.
Stir in peanuts.
Microwave at high for 4 minutes.
Add butter and vanilla extract.
Stir until well mixed (about 5 seconds).
Microwave at high for 1 1/2 minutes.
Gently stir in baking soda, just until light and frothy.
Immediately pour onto cookie sheet.
Dont spread or smooth it out as this will change the texture of the top.
Let it set 30-45 minutes or until cool enough to touch.
Break into pieces.
Enjoy!
Makes about 1 pound.
Note: Due to variations in microwaves, you may have to adjust the cooking times just a bit.","url":"https://recipe.bluelayer.org/recipe/51598/old-fashioned-microwave-peanut-brittle"},{"id":"51578","title":"Cobweb Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line a cookie sheet/ baking tray with baking/parchment paper.
Sift the flour, cocoa together and add the small pieces of butter and using clean fingers ( or a pastry cutter) rub it completely into the flour/cocoa mixture so that looks like fine crumbs.
Then add the sugar and milk and stir together with a fork so that it begins to form a dough.
use clean hands to make your dough into a ball.
Wrap your dough in cling film/ plastic wrap and refrigerate for 20 minutes.
Pre-heat your oven to 350F (180C).
Remove your dough from the fridge and sprinkle a little flour onto your clean working surface.
Roll out your dough until it is about 1/4 inch ( 5 mm) thick, then use your jar lid or cookie cutter to make circles, which you can then place on your cooking sheet / tray.
Bake for 10-12 minutes, then leave them on the tray for another 5 minutes so that they will be firm up enough to remove, after this carefully transfer them to a wire rack to cool completely before adding the glaze/ icing.
Now draw a spiral of icing onto each cookie and while it is still wet, drag a cocktail stick out from the centre of the cookie to the outside ed\"ge to make a spider's web effect.","url":"https://recipe.bluelayer.org/recipe/51578/cobweb-cookies"},{"id":"51575","title":"Nan-e Nokhodchi (Roasted Chickpea Four-Leaf Clover Cookies)","ingredients":"oil, canola
sugars, powdered
spices, cardamom
water, bottled, generic
chickpea flour (besan)
nuts, pistachio nuts, raw","directions":"Combine oil, sugar, cardamom and rose water in bowl, and mix for 2 minutes until white and creamy.
Add chickpea flour all at once, and mix for 1 minute until dough is no longer sticky.
Dust work surface with chickpea flour, knead dough 2 minutes by hand and flatten dough on surface until 6 inches square and 3/4-inch thick.
Wrap in plastic wrap, place on plate and let rest for 1 hour in refrigerator.
Preheat oven to 300F.
Unwrap dough.
Use cloverleaf cookie cutter, and cut out dough.
Place cookies on nonstick cookie sheet, leaving 1 inch between pieces to allow for spreading.
Decorate each with slivered pistachios.
Place sheet on rack in center of oven.
Bake for 25 to 30 minutes, or until cookie bottoms are light golden.
Remove cookies from oven, and allow to cool.","url":"https://recipe.bluelayer.org/recipe/51575/nan-e-nokhodchi-roasted-chickpea-four-leaf-clover-cookies"},{"id":"51574","title":"White Fudge","ingredients":"sugars, granulated
cream, sour, cultured
syrups, corn, light
butter, without salt
salt, table
vanilla extract
cherries, sweet, raw
nuts, almonds","directions":"In saucepan,combine sugar,sour cream,corn syrup,butter and salt.
Bring slowly to boil,stirring until sugar is dissolved.
Then, without stirring, boil over medium heat to soft stage or 236 degrees on a candy thermometer.
Remove from heat.
Let stand for 15 minutes or longer.
Add vanilla.
Stir mixture till it begins to lose its gloss.
Add cherries and nuts.
Put into buttered shallow pan.
Cool completely.Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/51574/white-fudge"},{"id":"51573","title":"Cassandras Most Excellent Granola","ingredients":"syrup, maple, canadian
oil, olive, salad or cooking
salt, table
oats
nuts, almonds
nuts, cashew nuts, raw
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown","directions":"Mix together the maple syrup, vegetable oil and salt.
Add quick oats, sliced/slivered almonds, cashew pieces, raisins, coconut and brown sugar.
Stir it up and spread on the biggest sheet pan youve got.
Cook at 250 degrees for 1 hour and 15 minutes, stirring every 15 minutes.
Allow to cool completely before storing.
Serve with a big ol dollop of yogurt.
Now THATS the way to start your day!","url":"https://recipe.bluelayer.org/recipe/51573/cassandras-most-excellent-granola"},{"id":"51571","title":"Cheerios Pie Crust","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt","directions":"crush cheerios in a ziploc bag with a rolling pin and pour into a medium bowl.
Stir in sugar with a fork.
Pour in melted margarine and mix with a fork until evenly combined.
Pat mixture into pie plate.","url":"https://recipe.bluelayer.org/recipe/51571/cheerios-pie-crust"},{"id":"51570","title":"Coconut Brittle","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
syrups, corn, light
nuts, macadamia nuts, raw
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Spread coconut evenly over a buttered baking sheet.
In a medium microwave-safe bowl, combine sugar and corn syrup.
Microwave on high 3 minutes.
Stir in nuts and microwave 4 minutes more.
Stir in butter and vanilla and return to microwave for 1 minute.
Stir in soda until light and slightly foamy.
Pour over coconut in pan.
Let cool until firm, 1 hour.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/51570/coconut-brittle"},{"id":"51569","title":"Giant Biscuits with Shrimp Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 450 degrees.
In a food processor combine the flour, baking powder, salt, sugar and process until well combined.
Add the butter and process for 15 seconds or until it is broken down into oatmeal sized pieces.
Add the milk and process just until the dough is combined.
Transfer the dough to a board and pat it to 1 inch thick.
Stamp out 4 or 6 large rounds, more or less of equal size, and set them on a baking sheet.
Bake for 15 minutes.
Lower the heat to 375 degrees and bake for another 15 minutes or until cooked through.
Remove from oven and split open.
Set bottom half on a dinner plate, spoon shrimp sauce over the bottom biscuit half and top with top biscuit half.","url":"https://recipe.bluelayer.org/recipe/51569/giant-biscuits-with-shrimp-gravy"},{"id":"51559","title":"Christmas Toffee","ingredients":"nuts, almonds
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, brown","directions":"Preheat oven to 325 degrees .
Spread out almonds on a baking sheet and bake, stirring occasionally, until lightly browned, 5 to 7 minutes.
Let Cool.
Coarsely chop chocolate chips in food processor, pulsing on and off.
Transfer to medium bowl.
In same processor bowl, coarsely chop almonds, pulsing on and off.
Add to chocolate chips, tossing to combine.
Spread half of mixture evenly over bottom of a well-greased 13 x 9-inch baking pan.
In a heavy medium saucepan, bring butter and brown sugar to a boil, stirring constantly, over medium heat.
Cook 5 to 7 minutes, or until syrup is light golden-brown and just reaches the hard crack stage (300 degrees F on candy thermometer).
At that point, a bit of syrup, when dropped into a boil of ice water, should separate into threads that are hard and brittle.
Pour hot syrup evenly over nut mixture.
Top with remaining nut mixture, smoothing and pressing down gently with a spatula.
Refrigerate until toffee is set and chocolate is firm, about 1- 1/2 hours.
Cut into squares or irregular pieces.
Store in a tightly covered container in refrigerator up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/51559/christmas-toffee"},{"id":"51556","title":"Butter Pecan Crust Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, pecans","directions":"Blend together butter, flour and sugar till the mix is crumbly.
Stir in pecans.
Press the mix into a 9 inch pie plate and bake at 375F for 12 to 15 min.
\"Extravagant but delicious.
Try this with other nuts - almonds, brasils, walnuts minced with a knife.\"","url":"https://recipe.bluelayer.org/recipe/51556/butter-pecan-crust-recipe"},{"id":"51539","title":"Cream Cheese Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees F (200 degrees C).
Grease a baking sheet.
Whisk flour, sugar, and baking powder together in a large bowl.
Cut cold butter pieces into flour mixture until it resembles coarse crumbs.
Fold cream cheese into butter mixture.
Stir a small amount of the 3/4 cup milk into cream cheese mixture, continuing to add milk until the dough is sticky.
Turn the dough out onto a work surface and knead until the dough is soft, 1 to 5 minutes.
Roll or cut dough into desired shape and arrange on the prepared baking sheet.
Brush 1 tablespoon milk over the top of the dough.
Bake shortbread in the preheated oven until golden brown and fragrant, 15 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/51539/cream-cheese-shortbread"},{"id":"51514","title":"Preparing/ Steaming Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
lemon juice, raw","directions":"Preparing and steaming asparagus without a steamer is easy to do with aluminum foil and a shallow pan with a top.
Take one asparagus and gently bend the bottom end.
The asparagus will break away from the tough end.
Discard tough ends.
Line up all the asparagus and cut off the same amount from the bottom.
Gently clean with cold water.
Use shallow pan and sheet of aluminum foil.
Prepare a \"pillow\" with aluminum foil.
Place asparagus in pan with the thicker pieces to back.
Pour enough water that the lower parts are just submerged.
Steam on medium to high heat until the asparagus change to a deep green, but are still firm.
Remove from pan and place in serving dish.
Drizzle oil, add lemon juice salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/51514/preparing-steaming-asparagus"},{"id":"34948","title":"White Roux","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Heat fat or over medium high heat.
Add flour all at once whisking vigorously.
When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking.
Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
Roux can be used immediately to thicken a liquid that is at or below room temperature.
To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
Tightly wrapped, roux can be refrigerated for up to a month.
Simply break off pieces and use as needed.","url":"https://recipe.bluelayer.org/recipe/34948/white-roux"},{"id":"51509","title":"Primal Energy Bar Recipe","ingredients":"nuts, almonds
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
vanilla extract
honey
salt, table
cranberries, dried, sweetened","directions":"On a cookie sheet, toast nuts and shredded coconut until golden brown.
In order for them to cook evenly, you need to shake up the tray at least once during cooking...trust us!
Once toasted, pour mixture into a food processor and pulse until nuts are chopped and the mixture becomes coarsely ground (sort of the consistency of bread crumbs).
In a mixing bowl, melt coconut oil and almond butter (about 30 seconds).
Remove from microwave and stir until smooth.
Add vanilla extract, honey and sea salt.
Mix thoroughly.
Fold in nut mixture, almond meal and protein powder until mixed thoroughly.
Add whole egg and mix thoroughly.
Fold in blueberries/cranberries.
Press mixture into an 8 by 8 loaf pan (a modification that we made to keep everything crisper and help the bars to hold together).
Cook in a preheated oven at 325 degrees for 10 minutes.
Remove from oven, sprinkle a 1/4 cup of shredded coconut on top and place under broiler until top begins to brown.
Let cool for 10-15 minutes.
Cut into 12 pieces/bars.
Enjoy or stack on wax paper/parchment and store in an airtight container.
Note: You can also add dark chocolate chips instead of the cranberries/blueberries (available at Whole Foods or health food store).
If you add the chips while the mixing bowl is warm (from the coconut oil/almond butter mixture), they will melt into the mixture and you will have yourself a chocolate primal bar.
Alternatively, you can just let the mix cool, then add the chips, then refrigerate the pan to get chocolate chip primal bars.
The bars stick together pretty well without being cooked.","url":"https://recipe.bluelayer.org/recipe/51509/primal-energy-bar-recipe"},{"id":"51505","title":"Cornstarch Glue","ingredients":"cornstarch
water, bottled, generic","directions":"Combine ingredients into a saucepan and stir until smooth.
Heat over medium heat until thick and translucent.
Allow it to cool to touch.
Lay large cookie cutters on parchment paper.
Have child take foot long pieces of yarn, placing it in the glue.
Run yarn between thumb and forefinger to remove excess glue.
Lay inside cookie cutter.
Repeat until you have a thin layer of yarn inside the cutter.
With clean hands, press yarn flat.
Carefully remove cutter and let your design dry, about 24 hours.
Use red, white and pink yarn in heart cutters, different shades of green for Christmas trees, pumpkin cutter and orange and a little brown for the stem, what ever you want.","url":"https://recipe.bluelayer.org/recipe/51505/cornstarch-glue"},{"id":"51494","title":"Favorite Cheese Ball","ingredients":"cheese, parmesan, hard
cream, sour, cultured
cheese, cheddar
cheese, parmesan, hard
onions, raw
spices, garlic powder
spices, pepper, red or cayenne
lemon juice, raw
spices, pepper, black
cranberries, dried, sweetened
nuts, pecans","directions":"1) Place all ingredients except pecans in a large bowl.
Beat with a hand mixer on medium-low speed until well combined.
2) Scrape the mixture onto a piece of plastic wrap.
Cover with the plastic wrap and shape into a ball or log.
Put the cheese ball on a plate and place in the refrigerator to harden, about 30 minutes 1 hour.
3) Roll the cheese ball in the chopped pecans and place on a serving plate.
Serve with crackers.
Note: this cheese is best if allowed to sit for at least 1 hour in the refrigerator to allow the flavors to blend.
The flavors are best if it is allowed to sit at room temperature for 15-20 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/51494/favorite-cheese-ball"},{"id":"51484","title":"Yummy Doggie Scones","ingredients":"wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
beef, grass-fed, ground, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
parsley, fresh","directions":"Chopped Liver:.
Boil liver until it look gray and rubbery.
(You can microwave it on high for approximately 8 minutes.
).
Chop into small pieces.
Store in airtight containers in fridge.
Scones:.
Sift flour into bowl and cut in butter.
Add chopped liver.
Stir in milk and enough water to make a sticky dough.
Turn dough onto floured surface.
Knead quickly and lightly until dough is smooth.
Press dough out evenly to about 2 cm (3/4 inch) and cut into rounds.
Place on greased cookie sheet and bake at 400 F for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/51484/yummy-doggie-scones"},{"id":"51481","title":"Maple-Glazed Roasted Carrots","ingredients":"carrots, raw
butter, without salt
syrup, maple, canadian
spices, pepper, black","directions":"Preheat oven to 425 F. Line a rimmed baking sheet with aluminium foil and spray with cooking spray; set aside.
Prep your carrots as specified above.
You want the carrot pieces to be roughly the same size.
Add carrots into a bowl; set aside.
In a microwave safe bowl, add half of the butter and the maple syrup and microwave for 15 seconds or until butter has melted and liquid has warmed.
Pour mixture over carrots.
Mix until the carrots are covered with the maple syrup mixture.
Place carrots on the baking sheet and sprinkle with pepper.
Roast for 10 minutes then flip the carrots and cook for 5 to 10 minutes longer or until carrots are fork tender.
Note: Cooking time depends on how thick you cut your carrots.
The thicker they are, the longer it will take to cook.
Place carrots in a serving bowl and if desired, add additional butter while the carrots are still warm.","url":"https://recipe.bluelayer.org/recipe/51481/maple-glazed-roasted-carrots"},{"id":"51478","title":"Janette's Lighter Apple Rum Raisin Pie","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
spices, cinnamon, ground
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
vinegar, cider
raisins, seeded
water, bottled, generic
alcoholic beverage, distilled, rum, 80 proof
apple juice, canned or bottled, unsweetened, without added ascorbic acid
apples, raw, with skin
lemon juice, raw
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground","directions":"To make the crust, sift the flour, baking soda, sugar, and cinnamon into a medium-size mixing bowl.
Add the oil, yogurt, and vinegar and stir gently just until combined.
Press the dough into a ball and divide in 1/2.
Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
To make the filling, put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum flavoring.
Add the water and rum extract and stir to combine.
Let stand at least 1 hour.
Drain and return raisins to the bowl.
In a saucepan, combine apple juice, apples, lemon juice, light brown sugar, granulated sugar, flour, cinnamon, and nutmeg.
Cook over medium heat until the mixture has thickened, about 3 minutes.
Add raisins and remove from the heat.
Preheat the oven to 425 degrees F.
On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate.
Add the filling.
Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal.
Trim and crimp the edges.
Pierce the top of the pie in a few places with a fork to make steam vents.
Bake for 10 minutes at 425 degrees F. then reduce the oven to 325 degrees F. and bake until apples are tender and crust is browned, about 45 minutes.
Place on a rack to cool.
Cut into wedges and serve.","url":"https://recipe.bluelayer.org/recipe/51478/janettes-lighter-apple-rum-raisin-pie"},{"id":"51466","title":"Flaky Cream Cheese Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, parmesan, hard
water, bottled, generic
vinegar, cider","directions":"FOOD PROCESSOR METHOD: Cut the butter into small (about 3/4-inch) cubes.
Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
Place the flour, salt and baking powder in resealable gallon-size freezer bag and freeze for at least 30 minutes.
Place the flour mixture in food processor with the metal blade and process for a few seconds to combine.
Set the bag aside.
Cut the cream cheese into 3 or 4 pieces and add it to the flour.
Process for about 20 seconds or until the mixture resembles coarse meal.
Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea.
(Toss with a fork to see it better.)
Remove the cover and add the water and vinegar.
Pulse until most of the butter is reduced to size of small peas.
The mixture will be in particles and will not hold together.
Spoon it into the plastic bag.
(For a double-crust pie, it is easiest to divide the mixture in half at this point.)
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight.
HAND METHOD: Place a medium mixing bowl in the freezer to chill.
Cut the butter into small (about 3/4-inch) cubes.
Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Place the flour, salt and baking powder in medium bowl and whisk to combine.
Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal.
Spoon the mixture, together with the cold butter, into reclosable gallon-size freezer bag.
Expel any air from bag and close it.
Use a rolling pin to flatten the butter into thin flakes.
Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
Transfer mixture to the chilled bowl, scraping sides of bag.
Set bag aside.
Sprinkle mixture with water and vinegar, tossing lightly with a rubber spatula.
Spoon it into the plastic bag.
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with knuckles and heels of your hands until mixture holds together in one piece and feels slightly stretchy when pulled.
Wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight.
MASCARPONE CHEESE CRUST- variation: An equal weight of mascarpone cheese can be substituted for the cream cheese, but omit the vinegar and use bleached all-purpose flour, not pastry flour, or the crust will be too tender.","url":"https://recipe.bluelayer.org/recipe/51466/flaky-cream-cheese-pie-crust"},{"id":"51433","title":"Pasty Pastry for Cornish Miners' Pasties","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lard
water, bottled, generic","directions":"Mix dry ingredients in mixing bowl.
Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
Add a bit more water if it seems dry and won't hold together when squeezed lightly.
Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness.
So, *handle with care* !","url":"https://recipe.bluelayer.org/recipe/51433/pasty-pastry-for-cornish-miners-pasties"},{"id":"51432","title":"Sesame Mirin Kale Chips","ingredients":"kale, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
rice vinegar,
salt, table
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 350 degrees F (175 degrees C).
Rinse the kale leaves and pat them dry with a towel or paper towel.
Tear the leaves into bite-size pieces.
Discard the thick stem in the middle.
Take the biggest bowl you have and put the pieces of kale leaves in there.
Add the rest of the ingredients to the bowl and mix and massage thoroughly so that the pieces of leaves are covered everywhere with oil and spices.
Spread the pieces of leaves on a baking sheet that youve lined with parchment paper, placing them so that they touch each other as little as possible.
Bake for 10-13 minutes, or until crispy and not too brown.
Remove from the oven, let them cool and serve.","url":"https://recipe.bluelayer.org/recipe/51432/sesame-mirin-kale-chips"},{"id":"51426","title":"Spanish Tortas De Aceite","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, anise seed
seeds, sesame seeds, whole, dried
orange juice, raw
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic
sugars, granulated","directions":"Whisk together flour, 3 tablespoons sugar, anise seeds, sesame seeds, orange zest, yeast, and salt together in large bowl.
Stir in oil and 2/3 cup water to make soft dough.
Cover bowl with plastic wrap, and let dough rise 1 to 2 hours, or until doubled in size.
Preheat oven to 425F Line 2 baking sheets with parchment paper.
Spread remaining 1/2 cup sugar on plate.
Divide dough into 16 equal pieces.
Flatten each piece into small circle, and pull edges together toward center.
Pinch to form ball with taut top to press out any air bubbles, and let rest 5 minutes.
Roll each ball into 6-inch circle.
Press each circle on one side into sugar, and place sugar-side-up on baking sheet.
Bake 14-16 minutes, or until deep golden and crisp.
Cool on wire rack, and keep stored in airtight container.","url":"https://recipe.bluelayer.org/recipe/51426/spanish-tortas-de-aceite"},{"id":"51416","title":"Quickest, Easiest and Healthiest Pie Crust Ever Invented","ingredients":"wheat flour, white, all-purpose, unenriched
oil, corn, peanut, and olive
apple juice, canned or bottled, unsweetened, without added ascorbic acid
salt, table","directions":"Mix flour and salt in a medium bowl.
Stir in the oil using a fork and mix well.
Add apple juice (use the greater amount for a softer crust) and mix well.
It will seem very wet at first but will dry out right away.
Form a ball in your hand and slice in half.
Roll out each half, one at a time, between 2 sheets of wax paper.
Use these as your top and bottom crust.","url":"https://recipe.bluelayer.org/recipe/51416/quickest-easiest-and-healthiest-pie-crust-ever-invented"},{"id":"51412","title":"All Butter Pie Crust (Pastry)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
cream, sour, cultured
water, bottled, generic","directions":"Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
Process flour, salt and sugar together in food processor until combined, about 3 seconds.
Add butter and pulse until butter is size of large peas, about ten one-second pulses.
Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined.
Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses.
Repeat with remaining sour cream mixture.
Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
(Dough can be refrigerated for up to 24 hours.
Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling.
Dough can also be frozen.
I usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use.
Just thaw before using!
).","url":"https://recipe.bluelayer.org/recipe/51412/all-butter-pie-crust-pastry"},{"id":"51407","title":"Caramelized Onion Mashed Potatoes","ingredients":"butter, without salt
oil, olive, salad or cooking
onions, raw
sugars, granulated
salt, table
spices, pepper, black
potatoes, raw, skin
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spices, pepper, black","directions":"Heat butter and olive oil in a large skillt over medium heat until butter is melted.
Add onions; stir to coat with butter/oil.
Cover and cook 10 miutes or until onions have wilted; stirring occasionally.
Remove cover, increase heat to medium-high.
Sprinkle with sugar; stir to combine.
Cook 25-30 minutes or until onions are deep golden brown, stirring frequently
If necessary, reduce heat to medium to keep onions from sticking.
Stir in 1/2 tsp salt and 1/4 tsp pepper.
*Onions can be made 3 days ahead and refrigerated or 1 month ahead and frozen*.
Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch.
Add 2 tsp of the salt.
Bring to a boil over medium-high heat.
Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with a fork; drain.
Return to saucepan; cover to keep warm.
Microwave milk and 2 Tbs butter for 30-60 seconds or until butter is melted and milk is hot.
Reheat caramelized onions over medium heat until hot.
Press potatoes through potato ricer into medium bowl or mash with potato masher.
Stir in milk/butter until potatoes are creamy.
Stir in caramelized onions, remaining 1 tsp salt and 1/4 tsp pepper.","url":"https://recipe.bluelayer.org/recipe/51407/caramelized-onion-mashed-potatoes"},{"id":"51404","title":"Chicken Liver Omelet Filling","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
onions, spring or scallions (includes tops and bulb), raw
mushrooms, white, raw
spices, pepper, black","directions":"Cut livers into pieces.
In medium skillet, in hot butter, saute' onions until soft; add livers and saute' about 5 minutes.
Blend in mushrooms and flour; sprinkle with salt and pepper; add 1/3 c.
water and simmer, stirring occasionally, until thickened.
Fills 2 omelets.
4 servings.","url":"https://recipe.bluelayer.org/recipe/51404/chicken-liver-omelet-filling"},{"id":"51396","title":"Artisan Style Bagels","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
vital wheat gluten
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
vital wheat gluten
salt, table
sugars, brown
leavening agents, baking soda
sugars, granulated
cornmeal, degermed, unenriched, yellow","directions":"Mix ingredients of starter in large mixer bowl; mixture will look somewhat like pancake batter.
Cover with plastic wrap and let stand at room temperature for 1-2 hours until mixture is bubbly and increased to nearly double in size.
Add remaining yeast to starter.
Place dough hook on mixer and gradually add remaining flour, gluten, salt and brown sugar into starter and mix on low speed for 6-8 minutes.
Then stop and cover machine with kitchen towel, allowing dough to rest for 5 minutes.
Transfer dough to counter and hand knead for 10-12 minutes.
Add flour as needed to create a smooth and pliable texture, not tacky.
Separate the dough into 12 pieces, formed into small balls as you would make for dinner rolls.
Cover with plastic wrap and let stand for 20 minutes.
To form bagels, flatten each ball, roll into cylinder shape about 9 inches long.
Wrap around your hand and seal edges by pushing your fingers into your palm.
Transfer bagels to two baking pans which have been lined with parchment paper and sprayed with cooking oil.
Cover with plastic wrap and refrigerate overnight (or longer-- up to two days.
).
On the day of baking, remove bagels from refrigerator and bring to room temperature while you preheat oven to 450 degrees F for one hour.
Set a wide pot to boil with four inches of water.
When oven is heated and bagels are ready, add baking soda and sugar to boiling water.
With slotted spoon, place 3 or 4 bagels into pot.
Count to ten and flip bagels and count to ten again.
Remove bagels and drain in colander.
Repeat process.
Place boiled bagels onto two baking sheets which have been lined with parchment paper and dusted with cornmeal.
Put pans into oven and set timer for 8 minutes.
Rotate pans and set timer for 8 minutes more.
Check for doneness and continue baking up to 4 minutes more according to your preference.
The bagels should be nicely browned on top and dark crust on bottom.
Let sit for about 5 minutes before devouring!","url":"https://recipe.bluelayer.org/recipe/51396/artisan-style-bagels"},{"id":"51378","title":"Lacy Parmesan Crisps","ingredients":"cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
spices, cumin seed
spices, pepper, black","directions":"Preheat the oven to 350F.
Gently combine all the ingredients.
Cover a baking sheet with a piece of parchment paper.
Place a level tablespoon of the mixture into the baking sheet.
Pat down to make a 3-inch disc.
Repeat with the remaining mixture making sure to space the discs at least 1 inch apart.
Bake for 5 to 8 minutes, or until the cheese is bubbling, melted, and the crisps are golden brown in colour.
If the crisps are under-baked, the texture is chewy.
If the crisps are over-baked, the cheese will taste bitter, so be sure to watch them closely.","url":"https://recipe.bluelayer.org/recipe/51378/lacy-parmesan-crisps"},{"id":"51375","title":"Homemade English Muffins","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Add 1/4 cup warm water and yeast to a medium bowl, cover with a towel and let it sit for 5 minutes.
Then, add remaining water, milk and sugar.
Cover with the towel and let it sit for five more minutes.
Sift flour and salt into a stand mixer bowl.
Using the bread hook combine the flour and the yeast mixture at a medium speed.
Let the mixer knead the dough for about 7-8 minutes or until dough comes together.
Place dough in a greased bowl and cover with plastic wrap and a towel.
Let the dough rise for 3-4 hours.
After the dough has risen, punch it down and work it onto a floured surface.
Split it into 8-10 equal-sized dough balls.
Roll each ball between your hands to form a round ball of dough.
Place dough balls on a cookie sheet.
Cover with a towel and let them rise for 25-30 minutes.
Preheat oven to 325 F.
Heat a portion of the olive oil in a skillet over medium heat.
Drop 2-3 dough balls onto the skillet, flatten them a bit and let the dough cook for 5-7 minutes until a golden crust develops.
Then flip and cook the other side until it turns golden.
Place the cooked muffins on a cookie sheet and repeat with the remaining pieces of dough.
When done, bake for 10 minutes to ensure the insides are no longer doughy.
Store in an airtight container in the fridge or freeze for later use.","url":"https://recipe.bluelayer.org/recipe/51375/homemade-english-muffins"},{"id":"51369","title":"George's Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Heat water to 105 to 115F, dissolve sugar in water, add yeast and proof until foamy (about 5 minutes).
Add flour, salt, and 2 tablespoon olive oil to food processor.
Turn food processor on.
Pour in water through feeding tube.
Process until dough forms a ball (about 1 minute).
Dough will be a little sticky.
Let dough rise in a large covered plastic container for about an 1 hour (until doubled in size).
Preheat oven with pizza stone to 500F.
Cut dough in four pieces and roll one piece out on large flour dusted surface.
Then continue to stretch dough by letting it hang from your fingertips.
Pass dough around your finger tips so it will stretch evenly.
Place dough on peel dusted with cornmeal, top how you want it.
Cook until edges are golden (5-10 minutes).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51369/georges-pizza-dough"},{"id":"51348","title":"Pumpkin Spice Muddy Buddies","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
candies, white chocolate
sugars, powdered
pumpkin, raw
baking chocolate, mars snackfood us, m&m's milk chocolate mini baking bits","directions":"Pour the rice cereal into a large bowl and set aside.
In a microwavable bowl, add the candy melts and melt according to package directions.
Usually you heat for 20-30 second intervals, stirring in between and continuing until completely smooth and melted.
Pour melted candy on top of cereal.
With a wooden spoon, stir gently to coat each piece.
Into a large zip-lock bag, add the powdered sugar and pumpkin pie spice.
Add the coated cereal, seal the bag and shake to combine.
Pour into your serving bowl and add your candy of choice.
Cover and store leftover muddy buddies in an airtight container.
Slightly adapted from Sallys Baking Addiction and inspired by the Chex brand original Muddy Buddies recipe.","url":"https://recipe.bluelayer.org/recipe/51348/pumpkin-spice-muddy-buddies"},{"id":"51342","title":"Rose Water Plum Compote","ingredients":"plums, raw
lemon juice, raw
sugars, granulated
water, bottled, generic","directions":"Pit and chop the plums into small 1/2-inch pieces.
As you chop place the chopped plums in a bowl and toss with a drizzle of the lemon juice every once in a while.
When all the plums have been chopped gently toss them with any remaining lemon juice and the sugar.
Stir in the rose water.
If you have some time to spare, and let the mixture sit for twenty minutes.
In a large, wide, thick-bottomed pot bring the plum mixture to a boil over medium heat.
Stir regularly scraping the bottom of the pot to make sure the fruit doesn't burn.
Adjust the heat if needed and cook at a lazy boil for about 20-25 minutes, skimming off any foam that develops on top.
Remove from heat and spoon the compote into individual jars.
Refrigerate until ready to use.
It will keep for about a week like this.","url":"https://recipe.bluelayer.org/recipe/51342/rose-water-plum-compote"},{"id":"51321","title":"Pumpkin Fluff Dip II","ingredients":"pumpkin, raw
cheese, parmesan, hard
sugars, granulated
spices, cinnamon, ground
pumpkin, raw","directions":"With an electric mixer, cream the pumpkin and cream cheese together first.
In 1/4 cup increments, add the confectioners sugar and beat inches.
Beat in the spices.
You can serve it immediately but I like it better after it's chilled in the fridge for an hour or two.
Serve with sliced apples, pears, graham crackers, gingersnaps, pieces of pound cake, etc.","url":"https://recipe.bluelayer.org/recipe/51321/pumpkin-fluff-dip-ii"},{"id":"51316","title":"Honey Taffy","ingredients":"sugars, granulated
water, bottled, generic
honey","directions":"Put all the ingredients into a heavy based pan, and heat gently until the sugar dissolves.
Bring to the boil and boil rapidly until the syrup reaches the soft crack stage, or 145oC (290oF), measured on a sugar thermometer.
Pour onto a greased marble slab and allow to cool until lukewarm, pulling the edges towards the centre, so they don't become too hard.
With greased hands, pull and stretch the taffy, until it becomes light in colour, and more elastic.
Form a rope, and cut into pieces with shap kitchen scissors or a heavy knife.
Wrap in clingfilm or waxed paper.","url":"https://recipe.bluelayer.org/recipe/51316/honey-taffy"},{"id":"51311","title":"Apple Pie Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
apples, raw, with skin
sugars, granulated
cream, fluid, heavy whipping
wheat flour, white, all-purpose, unenriched
vanilla extract
spices, cinnamon, ground
salt, table","directions":"Preheat oven to 350 degrees F.
Coat a 10 inch springform pan with removable bottom with nonstick spray.
Combine 2 cups flour, brown sugar, cinnamon, and salt for the base and streusel mixtures in a bowl.
Transfer 3/4 cup of the mixture to a second bowl; set aside for the streusel later.
Cut 6 tablespoons cold butter and milk into the remaining dry ingredients using a pastry blender or your fingers.
Mix until clumps form.
Pat the mixture evenly into the prepared pan, using a measuring cup to \"tamp\" down the dough.
Bake for 15-20 minutes, or until set and gold at the edges.
Stir melted butter into the reserved streusel mixture until sandy; set aside.
Toss all ingredients for the filling (apples, sugar, heavy cream, flour, vanilla, cinnamon and salt) together.
Arrange over the hot base, pushing apple pieces to the edges of the pan to completely cover the crust.
Sprinkle apples with the streusel topping, and bake until apples are soft and streusel is golden, 30-40 minutes.
Cool bars for at least 30 minutes before removing the side of the pan and cutting into wedges.
Store bars at room temperature or chill.","url":"https://recipe.bluelayer.org/recipe/51311/apple-pie-bars"},{"id":"51310","title":"Beets with Shallot Vinaigrette","ingredients":"beets, raw
shallots, raw
vinegar, red wine
oil, olive, salad or cooking
mustard, prepared, yellow
spices, pepper, black
salt, table","directions":"Wrap beets in parchment paper.
Microwave at HIGH until tender (about 7 minutes).
Let stand 5 minutes.
Cut into 1-inch pieces.2.
Combine shallots and remaining ingredients in a medium bowl; stir well with a whisk.
Add beets; toss gently to coat.Variation 1Blood Orange Salad: Prepare base recipe through step 1.
Section 1 blood orange over a bowl; squeeze to juice.
Place sections in a bowl.
Add 2 tablespoons toasted walnut oil, 2 tablespoons minced shallots, 1/2 teaspoon Dijon mustard, 1/4 teaspoon pepper, and 1/8 teaspoon salt to juice; stir.
Add beets, 2 cups greens, and orange sections; toss.
Top with 1/3 cup chopped unsalted, dry-roasted pistachios and 2 tablespoons goat cheese.Serves 4 (serving size: about 3/4 cup)Calories 229; Fat 12.3g (sat 1.7g); Sodium 247mgVariation 2Couscous, Mint, and Almond: Prepare base recipe through step 1 with 1 pound beets.
Bring 1/3 cup plus 2 tablespoons water to a boil.
Add 1/3 cup couscous; cover.
Remove from heat; let stand 5 minutes.
Combine 2 tablespoons minced shallots, 2 tablespoons olive oil, 2 teaspoons lemon juice, 1/2 teaspoon Dijon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Add beets and couscous.
Top with 1/4 cup sliced almonds and 3 tablespoons mint.
Serves 4 (serving size: about 2/3 cup) Calories 201; Fat 9.9g (sat 1.2g); Sodium 254mgVariation 3Toasted Spices: Prepare base recipe through step 1.
Heat a saucepan over medium-high heat.
Add 2 tablespoons olive oil, 2 tablespoons minced shallots, 1 teaspoon brown mustard seeds, 1 teaspoon minced ginger, 1/2 teaspoon cumin seeds, and 1 diced carrot; cook 2 minutes.
Add 1 tablespoon rice vinegar, 1/4 teaspoon black pepper, 1/8 teaspoon salt, and 1/8 teaspoon ground red pepper.
Add beets.
Sprinkle with 3 tablespoons cilantro.
Serves 4 (serving size: about 2/3 cup) Calories 147; Fat 7.3g (sat 1g); Sodium 218mg","url":"https://recipe.bluelayer.org/recipe/51310/beets-with-shallot-vinaigrette"},{"id":"51296","title":"Cinnamon Banana Bread Scones","ingredients":"bananas, raw
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
sugars, powdered","directions":"For the scones:
Mash the bananas in a small bowl.
Stir in the yogurt until smooth and set aside.
Whisk together the flours, sugar, baking powder, salt and cinnamon in a large bowl.
Work the butter into the dry ingredients using a pastry cutter or two forks until it is incorporated, and the mixture resembles wet sand.
Pour the banana-yogurt mixture into the flour-butter mixture and stir just until all of the dry ingredients are incorporated.
Line a large circular plate with wax paper and place the dough onto the plate.
Spread the dough out to the edges of the plate, into a 1-inch thick disk and cover with another piece of wax paper.
Place the dough into the freezer and let it sit for 30 minutes.
Preheat the oven to 400 F. Line a large baking sheet with parchment paper or a Silpat liner.
Peel the wax paper from the top of the scone dough and turn the plate over onto the lined baking sheet.
Peel off the second layer of wax paper and slice the scones into 8 equal wedges.
Pull them apart just slightly to allow room to expand while baking.
Bake for 25-30 minutes until the outer edges are firm and golden brown.
Remove from the oven and cut any edges that baked together.
While the scones bake, make the glaze by melting the butter in a small bowl in the microwave.
Pour in the milk and maple syrup and stir well.
Slowly add in the powdered sugar in 1/2-cup increments until the glaze reaches a consistency that you like.
I like mine a little thicker so sometimes I even use a little more than three cups.
But, if you would rather have a bit of a runnier glaze, you can use less.
Glaze the scones while they are still a bit warm.","url":"https://recipe.bluelayer.org/recipe/51296/cinnamon-banana-bread-scones"},{"id":"51293","title":"Peaches For Fried Pies \"And Pastry\" Recipe","ingredients":"peaches, yellow, raw
sugars, granulated
vinegar, distilled","directions":"Mix and cook till the consistency of peach preserves (It shouldn't be too runny or possibly juicy.)
Put in warm pint jars while boiling warm and seal or possibly in freezer containers and freeze.","url":"https://recipe.bluelayer.org/recipe/51293/peaches-for-fried-pies-and-pastry-recipe"},{"id":"51281","title":"Perfect Mashed Potatoes","ingredients":"potatoes, raw, skin
butter, salted
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
salt, table","directions":"Peel potatoes and rinse them.
Cut into even sized pieces and place into a large pot.
Cover with water and add a dash of salt.
Bring to boil, then reduce to simmer.
Cook until fork tender, about 20 minutes.
Drain completely and place potatoes back into the hot pot.
Mash potatoes with butter, cream cheese, milk ( I personally used 1/2 cup), salt and pepper until desired consistency has been reached.
Serve warm with gravy.","url":"https://recipe.bluelayer.org/recipe/51281/perfect-mashed-potatoes"},{"id":"51272","title":"A Pie Crust To Remember","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix flour and salt.
Cut in shortening thoroughly with pastry blender.
Add ice water and blend until dough cleans bowl and is no longer sticky.
Divide into 2 balls.
Roll out on floured board, sprinkle a little flour on top of dough to make rolling easier.
Roll from center outward.
This amount makes enough for a double crust to fit a 9 inch pan.","url":"https://recipe.bluelayer.org/recipe/51272/a-pie-crust-to-remember"},{"id":"51267","title":"Honey Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
honey
milk, buttermilk, fluid, cultured, lowfat
mustard, prepared, yellow
spices, paprika
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"Coat chicken pieces with honey.
Combine baking mix and next 4 ingredients in a dish.
Dredge chicken in mixture.
Heat oil in a heavy nonstick pan over medium high heat.
Carefully place chicken in hot oil, in batches if necessary.
Cook about 5 minutes per side, or until golden.
Reduce heat to low and cook 15-20 minutes more, or until juices run clear.
After browning, chicken may be placed on a baking sheet and baked in a temperature 350F oven 25-35 minutes, or until juices run clear.","url":"https://recipe.bluelayer.org/recipe/51267/honey-fried-chicken"},{"id":"51262","title":"Fish Steamed in Packets","ingredients":"sauce, fish, ready-to-serve
onions, spring or scallions (includes tops and bulb), raw
oil, sesame, salad or cooking
rice vinegar,
soy sauce made from soy (tamari)
honey
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 425 degrees.
Tear 4 lengths of parchment paper or foil, each about 18 inches long.
Fold each length across in half and unfold.
On 1/2 of each piece of paper place 1/4 of the fish.
Top each piece of fish with 1/4 of the scallions.
Whisk together the sesame oil, rice vinegar, soy sauce and honey until the honey is dissolved.
Drizzle over the fish; sprinkle with sesame seeds.
Crimp or fold over the edges to form a sealed packet.
Repeat forming 4 packets.
Place them on 2 baking sheets.
Bake in the center of the oven for about 13 minutes, depending on the thickness of the fish, until the packets are puffed.
Remove from the oven and transfer a packet to each plate.
Cut the top of the packets and open carefully to avoid the escaping steam and serve the fish in the open packets.
Or, if you serve the fish with a side dish that will benefit from the addition of the tasty fish juice, empty the fish and sauce onto your plate!","url":"https://recipe.bluelayer.org/recipe/51262/fish-steamed-in-packets"},{"id":"51261","title":"No-Knead Dinner Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
spices, garlic powder","directions":"In a large bowl, combine yeast, 1 1/2 cups of warm water, sugar, melted butter that has cooled to warm and salt.
Stir in flour, it might not take the full 4 cups.
I mix it in my food processor or mixer with dough hook.
Cover bowl with plastic wrap and let rise in warm place till doubled, 45 minutes to an hour.
Punch dough down.
On a floured surface divide dough into 12 equal rolls.
Roll each piece into a ball, place into a large oiled baking dish, I double the recipe and put them all into a big 10/14 in pan or glass baking dish.
Cover lightly and let rise until almost doubled.
Uncover and bake in a 400F oven until golden, 15-18 minutes.
Brush with butter.","url":"https://recipe.bluelayer.org/recipe/51261/no-knead-dinner-rolls"},{"id":"51255","title":"Rumaki","ingredients":"bacon, meatless
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
spices, cloves, ground
sugars, brown","directions":"Divide bacon into 4 portions.
Microwave each for 2-1/2 minutes on high.
(I also partially cook livers and divide into smaller pieces.)
Sprinkle bacon with cloves and brown sugar.
Wrap 1/2 bacon strip around 1/2 chestnut and 1/2 liver.
Microwave 10 at a time for 3 to 4 minutes on high.","url":"https://recipe.bluelayer.org/recipe/51255/rumaki"},{"id":"51237","title":"Gluten Free Star Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, syrup, agave
vanilla extract","directions":"In a large bowl, combine almond flour, salt, baking soda and cinnamon.
In a smaller bowl, mix together coconut oil, agave and vanilla.
Mix wet ingredients into dry, then chill dough in the refrigerator for 1 hour.
Place dough in between 2 large pieces of parchment paper and roll out until 1/4 inch thick.
Remove the top piece of parchment paper and cut out cookies with a small star cutter.
Using a metal spatula, place stars on a parchment-lined baking sheet.
Bake at 350 degrees until lightly browned around the edges, about 7-10 minutes.
Cool completely prior to handling cookies.
Serve alone or frost with my Creamy Cream Cheese Frosting.","url":"https://recipe.bluelayer.org/recipe/51237/gluten-free-star-cookies"},{"id":"51234","title":"Mignon's Pita Bread / Pocket Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a large bowl throughly mix 2 cups flour, sugar, salt and yeast.
Gradually add the water and beat for 2 minutes at medium speed.
Add 1 cup flour and beat on high speed for 2 minutes.
Stir in enough flour to make soft dough.
Knead the dough on high for 8 minutes.
Place in a greased bowl, turn and raise for an hour.
Punch the dough down and put on a flour covered board and rest for 30 minutes.
Divide into 8 pieces.
Roll each one into a 6 inch circle.
Bake for 5 minutes in a 450-500F oven on lowest shelf.
Broil for 1-2 minutes on the top shelf until desired brown on top.
Cut them while they are still hot - either into a pocket or in half.","url":"https://recipe.bluelayer.org/recipe/51234/mignons-pita-bread-pocket-bread"},{"id":"51229","title":"Chicken Bombay (Oamc)","ingredients":"butter, without salt
mustard, prepared, yellow
honey
salt, table
spices, chili powder
spices, onion powder
spices, curry powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine all ingredients, except chicken, in a small sauce pan.
Heat over medium heat until smooth and slightly warmed.
Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
Bake uncovered for 30 minutes at 375F
Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
To freeze: after casserole has cooled, label and freeze for up to 4 months.
To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.","url":"https://recipe.bluelayer.org/recipe/51229/chicken-bombay-oamc"},{"id":"51228","title":"Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
sugars, granulated
butter, without salt
lemon juice, raw","directions":"In a large bowl, combine 2 3/4 cups all-purpose flour with the cake flour, salt, and sugar.
With a pastry blender, cut in the butter pieces (1 stick) until the mixture resembles coarse meal, with a few larger clumps remaining.
Make a well in the center, and pour in 1 cup cold water and the vinegar, gradually drawing the flour mixture over the water, gathering and combining until mixture comes together to form a dough.
If the dough is too dry, add more cold water, 1 tablespoon at a time.
Knead gently in the bowl, and form dough into a rough ball.
Wrap in plastic, and refrigerate until well chilled, at least 40 minutes or up to 2 hours.
Sprinkle 2 tablespoons all-purpose flour on a sheet of parchment.
Lay remaining 4 sticks of butter on top, side by side; sprinkle with remaining 2 tablespoons flour.
Top with more parchment; pound butter with a rolling pin until its about 1/2 inch thick.
Remove top paper, fold butter in half, replace paper; pound butter until its 1/2 inch thick.
Repeat two or three more times until it is pliable.
Using a bench scraper, shape butter into a 6-inch square; wrap in plastic, and refrigerate until chilled, about 10 minutes.
Lightly dust work surface with flour.
Roll out dough to a 9-inch round; place butter package in center.
Using a paring knife or bench scraper, lightly score dough to outline butter square.
Remove butter; set aside.
Starting from each side of marked square, gently roll out dough to form four flaps, each 4 to 5 inches long; do not touch square.
Return butter to center square; fold flaps over butter.
Press with your hands to seal.
With the rolling pin, gently pound the dough all over in regular intervals until it is about 1 inch thick; this will soften the dough, making it easier to roll.
Working in only one direction (lengthwise), gently roll out the dough to a 20-by-9-inch rectangle, squaring corners with the side of the rolling pin or your hands as you go.
Using a dry pastry brush, sweep off excess flour.
With a short side facing you, fold the rectangle in thirds like a business letter.
Turn the dough a quarter-turn clockwise, so the flap opening faces right, like a book.
(This completes the first turn.)
Roll out the dough again to a 20-by-9-inch rectangle, rolling in the same lengthwise direction; fold dough again into thirds.
(This completes the second turn.)
Wrap dough in plastic and refrigerate until well chilled, about 1 hour.
Repeat the rolling, turning, and chilling process for a total of six turns; always start each turn with the opening of the dough to the right.
(If at any time, the dough becomes too soft to work with, return it to the refrigerator until firm.)
Wrap dough in plastic; refrigerate 3 to 4 hours before using the dough.
A cold stick of butter that has been cut into small pieces is added to a bowl of all-purpose and cake flours, sugar, and salt.
A pastry blender is used to cut the butter pieces into the flour mixture until the mixture resembles coarse meal, with some larger clumps remaining (as shown on spoon).
After a well is made in the center of the mixture, a combination of cold water and vinegar is poured into the well and gradually stirred in to combine.
Once a dough has formed, it is shaped into a rough ball; afterward, it is wrapped in plastic and refrigerated until well chilled.
To form the butter package, 4 sticks of cold butter are placed side by side on a floured work surface, then sprinkled with more flour.
A piece of parchment paper is placed over the butter, and a rolling pin is used to pound the butter until it is about 1/2 inch thick.
The paper is removed, and the butter is folded in half, and then covered and pounded once again.
This process is repeated two or three more times until the butter is pliable.
The butter package is shaped into a 6-inch square and refrigerated until chilled.
Meanwhile, the dough is rolled out to a 9-inch round (not pictured); the chilled butter is placed in the center, and its edges are lightly outlined with a knife or bench scraper.
The butter is removed, and the dough is rolled out away from these marks to form four flaps, leaving the square in the center untouched.
The butter package is returned to the square; the flaps are folded over to enclose the butter and pressed down to seal.
With a rolling pin, the dough is pounded at regular intervals until it is about 1 inch thick.
The dough is gently rolled out on a piece of parchment into a 20-by-9-inch rectangle, keeping the corners square; a dry pastry brush is used to remove excess flour.
The rectangle is folded into thirds like a business letter.
The folded dough is turned one-quarter turn clockwise, so that the open edge faces right.
The process of rolling and folding is repeated as above.
Af ter the second turn, the dough is marked with an indentation before chilling.
The dough is refrigerated for at least 1 hour, before the process is repeated twice more, for a total of six turns (see here).","url":"https://recipe.bluelayer.org/recipe/51228/puff-pastry"},{"id":"51227","title":"Grandma Dolores' Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
raisins, seeded
currants, zante, dried
spices, caraway seed
lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place lemon juice into the bottom of a glass measuring cup and pour in enough milk to fill to the 1 cup mark-Do not stir!
Leave milk on your counter for 1 hour- during this time, measure out all of your other ingredients, but wait to set out the butter until the last 15 minutes.
Preheat oven to 350F and grease a round cake pan or pie plate.
Sift together flour, baking soda, baking powder, sugar, and salt.
Using a pastry blender or two knives, cut in the butter chunks until evenly mixed in and mixture looks grainy.
Stir in dried fruits and caraway seeds.
Pour the milk mixture into the bowl and stir with a wooden spoon until all ingredients are moistened- don't overmix.
Dough will still be tacky at this point but will pick up more flour while kneading.
Sprinkle some flour onto a flat surface and scape dough onto the floured surface; flour your hands and knead the dough gently until it forms a ball- no more than 2 minutes or you will toughen the dough, and it may be less than that depending upon the humidity of the day.
(As long as it forms a ball, it can still be little sticky- this is different from yeast bread.)
Place dough ball into prepared pan and flatten slightly into a thick disk.
Using a serrated knife, make a deep cross in the surface of the bread.
Bake until golden brown and until bread sounds hollow on the bottom when rapped, about 35-45 minutes.","url":"https://recipe.bluelayer.org/recipe/51227/grandma-dolores-irish-soda-bread"},{"id":"51209","title":"Tony's Marinated Halibut","ingredients":"fish, halibut, greenland, raw
oil, olive, salad or cooking
spices, garlic powder
spices, basil, dried
parsley, fresh
spices, pepper, black
salt, table
oil, olive, salad or cooking
spices, garlic powder
spices, basil, dried
parsley, fresh
lemon juice, raw
tomatoes, red, ripe, raw, year round average
salt, table","directions":"Wash and dry your halibut and remove skin if applicable.
Cut fish into 4 pieces.
In a medium sized glass bowl, whisk together the marinade ingredients.
Place fish in same bowl and turn to coat thoroughly.
Top bowl with plastic wrap and marinate in the refrigerator for 1 hour up to 24 hours.
Once marinating is complete, grill (or pan fry) fish over medium-high heat for 6-8 minutes until fish is just done.
.
.do not overcook.
.
.the fish should still be light and have some \"give\" to it when touched with your finger and just start to flake apart.
While fish is cooking, whisk together sauce ingredients (do not cook the sauce).
After fish is cooked, top with a generous portion of sauce and serve!","url":"https://recipe.bluelayer.org/recipe/51209/tonys-marinated-halibut"},{"id":"51179","title":"Broccoli Madaline Salad","ingredients":"broccoli, raw
cheese, cheddar
onions, raw
raisins, seeded
bacon, meatless
salad dressing, mayonnaise, regular
sugars, granulated
vinegar, distilled","directions":"Wash and drain broccoli.
Cut broccoli into bite size pieces.
Put broccoli into a bowl.
Add shredded sharp cheddar cheese.
Chop purple onion fine.
Add to above ingredients.
Add raisins and bacon bits and mix all ingredients well.
Dressing: Mix mayo, sugar, and white vinegar well.
Pour dressing over salad and mix well.","url":"https://recipe.bluelayer.org/recipe/51179/broccoli-madaline-salad"},{"id":"51165","title":"Chocolate Peanut Butter Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, brown
salt, table
cheese, parmesan, hard
sugars, granulated
salt, table
peanut butter, smooth style, without salt
vanilla extract
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Make the crust: Preheat oven to 350 degrees.
Combine wafer crumbs, butter, brown sugar, and salt.
Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate.
Bake until set, 8 to 10 minutes.
Let cool on a wire rack.
Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy.
Beat in peanut butter and vanilla.
Beat heavy cream until soft peaks form.
Whisk one-third of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream.
Spoon filling into cooled crust.
Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
Place melted chocolate in a resealable plastic bag.
Snip tip from one corner of bag to make a very small opening.
Holding bag about 5 inches above pie, drizzle melted chocolate over top.
Repeat with melted peanut butter.
Let stand 10 minutes before slicing.
Cook time includes freezing time.","url":"https://recipe.bluelayer.org/recipe/51165/chocolate-peanut-butter-pie"},{"id":"51163","title":"Peach-Mango Fruit Salsa","ingredients":"tomatoes, red, ripe, raw, year round average
fresh red onions,
spices, pepper, black
peppers, jalapeno, raw
spices, garlic powder
peaches, yellow, raw
mango nectar, canned
lime juice, raw
spices, coriander seed","directions":"In a large pot over medium heat combine the vegetables.
Cook for 10 minutes.
Add peaches and mango and cook for additional 5 minutes.
Remove from heat, add lime juice and cilantro.
Stir.
Pack into hot jars using 1/4-inch headspace.
Adjust 2-piece caps.
Process 10 minutes in boiling water canner.","url":"https://recipe.bluelayer.org/recipe/51163/peach-mango-fruit-salsa"},{"id":"51160","title":"Glazed Apple Pie","ingredients":"apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
orange juice, raw
butter, without salt
sugars, granulated
orange juice, raw","directions":"Preheat oven to 400 degrees.
In a small bowl, combine sugar, flour, cinnamon, and salt.
Blend.
In a large bowl, combine apples, and sugar mixture.
Stir until all slices are coated with sugar.
Spoon into pie shell.
Sprinkle with 2 T.
orange juice and dot with butter.
Cover with top crust.
Bake 50 minutes.
Mix glaze and spoon over pie while still hot.","url":"https://recipe.bluelayer.org/recipe/51160/glazed-apple-pie"},{"id":"51149","title":"Mixed Greens Salad Recipe","ingredients":"lettuce, cos or romaine, raw
marketside, balsamic vinaigrette dressing,","directions":"Trim and tear the leaves of the salad greens into bite-sized pieces if necessary.
Place in a wide, shallow salad bowl.
Drizzle with a little vinaigrette and toss to coat.
Serve, passing additional vinaigrette on the side.","url":"https://recipe.bluelayer.org/recipe/51149/mixed-greens-salad-recipe"},{"id":"51130","title":"Beijing Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, hoisin, ready-to-serve
lettuce, cos or romaine, raw
radishes, raw
onions, spring or scallions (includes tops and bulb), raw","directions":"Mix chicken strips with 2 tablespoons of the hoisin sauce.
Spread remaining sauce on partially baked crust.
Spread chicken strips on top.
Bake 10 minutes or until crust is browned and chicken is opaque (check undersides of a few pieces to make sure).
Top with lettuce, radishes and scallions.","url":"https://recipe.bluelayer.org/recipe/51130/beijing-chicken"},{"id":"51127","title":"Baked Spiced Apple French Toast","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
egg, white, raw, fresh
honey
vanilla extract
salt, table
wheat flours, bread, unenriched
apples, raw, with skin
raisins, seeded
spices, cinnamon, ground
spices, nutmeg, ground
sugars, powdered","directions":"Whisk milk, egg whites, honey, vanilla and salt in a medium bowl.
Trim crusts off 4 slices of bread and set aside.
Cut the crusts and the remaining bread into 1-inch pieces.
Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.
Coat a 9-by-9-inch or 7-by-10 inch baking pan with cooking spray.
Transfer the bread mixture into the pan.
Lay the reserved crustless slices evenly on top, trimming to fit.
Whisk the milk mixture again, then pour evenly over the bread.
Press the bread down with the back of a wooden spoon, and make sure its evenly moist.
Cover with parchment paper, then foil papper, and refrigerate for at least 10 hours or up to 1 day.
Preheat oven to 350F.
Bake the casserole, covered, for 40 minutes.
Uncover and keep baking until puffed, set and lightly browned, about 22 minutes more.
Let stand for 10 minutes on a wire rack, dust with confectioners sugar.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/51127/baked-spiced-apple-french-toast"},{"id":"51113","title":"Chocolate Almond Brittle","ingredients":"butter, salted
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Grind 25 almonds from the pound.
Put butter, sugar and whole almonds into heavy cast aluminum pan.
Cook over high heat, stirring constantly.
Reduce heat slightly after sugar melts to keep from turning too dark.
Keep stirring briskly.
Cook to almost hard crack stage, about 290 degrees F on candy thermometer.
This will take about 10 to 12 minutes.
Pour onto ungreased cookie sheets to about the thickness of an almond.
Melt semisweet chocolate and smear on top of warm brittle.
Sprinkle ground nuts on top of the chocolate.
Cool and chill until chocolate hardens.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/51113/chocolate-almond-brittle"},{"id":"51099","title":"Candied Bacon Wrapped Potatoes","ingredients":"potatoes, raw, skin
bacon, meatless
sugars, brown","directions":"Preheat the oven to 400AF.
Put the potatoes in a medium pot, cover with cold water, and bring to a boil.
Once the water begins to boil, cook the potatoes for 4 minutes, until you can stick a fork into them without too much resistance.
Drain the potatoes.
Toss bacon with brown sugar.
Wrap each potato bite in a piece of bacon, securing it with a toothpick.
Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart.
Cook the potatoes for 30 minutes, turning halfway.
Serve with sour cream.","url":"https://recipe.bluelayer.org/recipe/51099/candied-bacon-wrapped-potatoes"},{"id":"51046","title":"Devonshire Clotted Cream Fudge","ingredients":"sugars, powdered
syrup, maple, canadian
cream, whipped, cream topping, pressurized
vanilla extract","directions":"Place all the ingredients in a large saucepan and heat gently, stirring until sugar dissolves.
Bring to the boil, cover and boil for 3 minutes.
Uncover and continue to boil until the temperature reaches 116 C / 240 F.
Remove from the heat and beat until the mixture becomes thick and creamy.
Pour into a greased 8 inch tin.
Leave for 30 minutes.
Mark into squares with a knife and leave until set.
Cut into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/51046/devonshire-clotted-cream-fudge"},{"id":"51045","title":"Steamed Pumpkin for Pumpkin Pie","ingredients":"pumpkin, raw
water, bottled, generic","directions":"Cut the pumpkin into manageable pieces, then cut off the rind.
Cut the pumpkin flesh into pieces that are the same size.
Remove all seeds and stringy bits.
Steam the pumpkin pieces over water for about 20 minutes.
It doesn't take long until it mashes up under the pressure of a fork.
Empty the pumpkin pieces into a colander, and toss the pumpkin as you would when you drain pasta.
Prepare to toss and drain this pumpkin from time to time, for about a day and a half.
There seems to be a lot of water that continues to seep out.
(Additionally, you could put the pumpkin into a dish towel, and squeeze it, if you are not sure you have got as much water out as possible.
).
At a certain point, not much water comes out.
You can reheat the very mushy amount (which yields only about 3 cups!
), and add your pumpkin pie spices (clove, cinnamon, allspice, ginger).
The spices will be more intense if you blend it all when the pumpkin mash is warm.","url":"https://recipe.bluelayer.org/recipe/51045/steamed-pumpkin-for-pumpkin-pie"},{"id":"51042","title":"Chocolate Oatmeal Raisin Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
raisins, seeded
sugars, brown
sugars, brown
raisins, seeded
nuts, walnuts, english","directions":"Preheat oven to 375F (180C).
Mix the dry ingredients well; set aside.
Put milk, butter and chocolate in a pot of about 4 quarts, warm slightly and slowly just to melt the chocolate pieces.
Add brown sugar and stir until lumps disapear.
Move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients.
Let stand for about 10 minutes.
On a cookie sheet, spoon the dough and drop them 2 inches apart.
If the dough drops are more than 1/2 inch high, press down with a spoon so it will cook evenly.
Bake 11-13 minutes until slightly browned.","url":"https://recipe.bluelayer.org/recipe/51042/chocolate-oatmeal-raisin-cookies"},{"id":"51038","title":"Zucchini Pie","ingredients":"squash, summer, zucchini, includes skin, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
cream, whipped, cream topping, pressurized
lemon juice, raw
salt, table
spices, nutmeg, ground","directions":"Peel and cut Zucchinni in length -- remove seeds -- cut into squares -- cook until tender -- drain -- put into cold water until cool -- drain -- Mix with remaining ingredients -- put into prepared pie crust -- cover with top crust .
Bake at 400* -- 40-50 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/51038/zucchini-pie"},{"id":"51023","title":"Subway Bread Copycat","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
margarine-like, margarine-butter blend, soybean oil and butter
wheat flour, white, all-purpose, unenriched
salt, table
vital wheat gluten","directions":"Dissolve yeast and sugar in 1/2 cup warm water.
Let stand for about nine to ten minutes.
Combine yeast mixture with oil, salt, and two cups of flour.
Stir well.
Gradually stir in 4 cups of flour and remaining water.
Knead for 10 minutes, adding additional flour as needed.
Place dough in a lightly-greased bowl.
Cover with plastic wrap and let rise for about one hour.
Punch dough down and divide into eight pieces.
Roll each half into loaf-shapes, about twelve inches long.
Place loaves onto two large baking sheets lined with parchment paper.
Cover the eight loaves and allow to rise for about an hour.
Preheat oven to 350 degrees Fahrenheit.
Cook for 25 minutes, or until the top of the loaves are golden brown.
Let the bread cool until room temperature.
For a delicious oat take on the Subway white bread, sprinkle the tops of the loaves with quick-cooking oats after brushing on the egg white mixture.
Adapt this recipe to prepare Subway's Honey & Oats bread by adding 1/2 cup of old fashioned oats to the bread dough before rising.
If you prefer a hands-off approach, you can mix all of the ingredients in a bread machine and cook on a light setting according to the manufacturer's instructions.
Add a bit more flavor by sprinkling a mixture of shredded cheddar cheese, garlic salt, and Italian seasoning over the dough before baking.
Recreate Subway's Parmesan Oregano bread by mixing together Parmesan cheese, oregano, and garlic salt and sprinkling it over the unbaked dough.
You can also make two loaves of bread from this recipe instead of eight individual sub rolls.","url":"https://recipe.bluelayer.org/recipe/51023/subway-bread-copycat"},{"id":"51021","title":"Moist Sweet Potato Cookies","ingredients":"sweet potato, raw, unprepared
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
sweet potato, raw, unprepared
wheat flour, white, cake, enriched
nuts, almonds","directions":"Make the sweet potato paste.
Peel the sweet potatoes and soak in water for 10 minutes to get rid of any bitterness.
Boil the sweet potatoes in just enough water to cover.
They are done once they change color and brighten up, and a bamboo skewer goes through a piece easily.
While they are still warm, put the sweet potatoes in a food processor with the sugar and milk, and process until smooth.
Make the dough.
Preheat the oven to 190 C. Mix the butter, which should be at room temperature, and the sugar together very well.
Measure out 200 g of the sweet potato paste you made in step 3 and add to the butter-sugar mix.
Mix until smooth.
Sift in the cake and almond flours and fold them in.
Use your hands to form balls with the dough.
Lightly flatten each ball, and line them up on your baking pan (You can form the dough in any shape you like.)
Bake in the preheated oven for 12 minutes.
Once the bottom has turned golden brown, they are done!
They're also delicious warmed up in a toaster oven just before eating.","url":"https://recipe.bluelayer.org/recipe/51021/moist-sweet-potato-cookies"},{"id":"51013","title":"Easy Pumpkin Pudding (Classroom Cooking)","ingredients":"vanilla extract
pumpkin, raw","directions":"Help young children measure and place one cup of vanilla.
pudding in their individual bowls.
Next, measure out 2 teaspoons pie mix.
with each child.
Ask children to mix the vanilla pudding and the pie.
mix together for a seasonal and yummy treat.","url":"https://recipe.bluelayer.org/recipe/51013/easy-pumpkin-pudding-classroom-cooking"},{"id":"51010","title":"Quinoa-Pumpkin Seed Granola","ingredients":"quinoa, uncooked
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
seeds, flaxseed
honey
oil, canola
spices, cinnamon, ground
salt, table
cranberries, dried, sweetened","directions":"Preheat oven to 350.
In a large bowl, combine quinoa, pumpkin seeds, almonds, and flaxseed.
In a small, microwave safe bowl, heat honey on high for 20 seconds.
Stir in oil, cinnamon, and salt.
Pour honey mixture over quinoa mixture; toss to coat.
Spread in a 15x10 baking pan.
Bake uncovered for 20 minutes or until golden brown, stirring twice.
Stir in dried fruit.
Cool for 15 minutes in the pan, then spread out on foil and cool completely, breaking up any large pieces.
Transfer to an airtight container, keeping up to 2 weeks in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/51010/quinoa-pumpkin-seed-granola"},{"id":"50993","title":"Hamersleys Bistro Tart Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a mixing bowl, combine the flour and the salt.
Quickly cut the butter into the flour, using a pastry blender or your fingers, until the butter pieces are the size of large peas.
(Alternatively, cut the butter into the flour by pulsing it 8 to 10 times in a food processor, being careful not to overheat and overmix the butter.)
Dump the mixture out onto a clean surface and make a well in the center of the flour.
Pour the ice water into the well.
Using just your fingertips and working quickly, combine the flour mixture and the water.
Work just until the water is absorbed.
The dough will be ragged but should hold together when you squeeze it.
If it seems dry, sprinkle on a few more drops of water.
Form the dough into a log shape about 8 inches long and parallel to the edge of your work surface.
With the heel of your hand, push down and away from you all along the line of dough.
With a pastry scraper, gather up the dough, shape it back into a log, and repeat the smearing action.
This technique, known as fraisage, will form sheets of butter in the dough, creating a light crust almost like puff pastry.
With the pastry scraper, gather the dough up into a ball; its fine if the dough does not come together completely at this time.
Wrap the dough well in plastic wrap, flatten it a bit, and let it rest in the refrigerator for at least a half hour before rolling.
The dough will keep in the refrigerator for up to 2 days.
You can also freeze the dough, well wrapped; allow it to defrost for a day in the refrigerator before using it.
Roll and shape the dough according to your recipes direction.","url":"https://recipe.bluelayer.org/recipe/50993/hamersleys-bistro-tart-dough"},{"id":"50979","title":"Bear Buns","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
cocoa, dry powder, unsweetened
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
beans, snap, green, raw
sugars, powdered
water, bottled, generic","directions":"Divide the tsubu-an into 10-12 g portions and roll into balls.
Put the ingredients in a bowl.
First add just 1 tablespoon of milk and mix, then check the consistency of the dough.
If it's dry, add a tiny bit more milk.
Knead the dough until it's shiny and doesn't stick to your hands.
Take 6 small bits of dough and roll them into balls to form the ears.
Divide the rest of the dough into 3 pieces.
Flatten one of the 3 pieces of dough on your hand, and put a piece of the tsubu-an on top.
Gather the dough around the tsubu-an ball.
Close up the dough and roll to form a ball.
Form the face into an oval and place on a piece of parchment paper.
Press the ears on the face ball.
Bake for 10 minutes at 320F/160 C.
Done!
Cool the buns on a rack.
Add a tiny bit of water to the powdered sugar to make stiff icing.
Draw faces on the buns using a toothpick.
It looks like this.
The bun is finished.
Please draw a face that you like.
I think you could make a panda, or a Hello Kitty.
I'll try it those out when I have time.
Put into a case made for Japanese sweets... it looks like something sold in a store!
If the buns harden the next day, microwave for 5 seconds and they'll become soft and fluffy again.","url":"https://recipe.bluelayer.org/recipe/50979/bear-buns"},{"id":"50963","title":"Aunt Sharleen's Flour Tortilla Receipe# 2","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"Mix the flour and salt together \"I use a sifter\" in a bowl then cut in the lard or shortening until the mixture resembles bread crumbs.
Gradually add the water to form a soft pliable dough \"you might need more or less water depending on the type of day.\"
Knead the dough on a well-floured surface until smooth and no longer sticky.
Divide the dough into 12 pieces, keep the dough that is not being worked covered to prevent it from drying out.
Knead each piece into a ball, then roll out each piece into a very thin circle, using a 10-inch plate as a guide.
Stack the tortillas as you make them, flouring each one well to prevent them from sticking together.
Cover with a clean cloth. \"
I use wax paper between each layer to prevent from sticking.
Once you get the hang of it while one is cooking you can roll out the next one.
Heat a heavy-base griddle or skillet until evenly hot, carefully add a tortilla.
Cook for about 10 seconds per side.
\"the tortilla will rise up thats ok cook each side until very lightly brown.
Stack and cover each with wax paper so they do not stick.
Do not use any oil in skillet while cooking the tortillas the skillet needs to be dry.
You might need to wipe the skillet from time to time to get rid of any extra flour.","url":"https://recipe.bluelayer.org/recipe/50963/aunt-sharleens-flour-tortilla-receipe-2"},{"id":"50958","title":"Bran Molasses Sunflower Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
molasses
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
seeds, sunflower seed kernels, dried
salt, table","directions":"Crumble yeast into small bowl.
Stir in lukewarm water and sugar.
Let stand until foamy, about 10 minutes.
Meanwhile, add molasses and butter to milk and stir until butter melts.
Combine 2 cups all-purpose flour, bran, seeds and salt in large bowl.
Whisk in yeast and milk mixtures until smooth, about 3 minutes.
Using wooden spoon, mix in all-purpose flour 1/2 cup at a time until dough forms soft mass.
Knead on heavily floured surface until smooth and satiny, kneading in more flour if sticky.
Grease large bowl.
Add dough, turning to coat entire surface.
Cover bowl with plastic.
Let rise in warm draft-free area until doubled, about 1 1/2 hours.
Grease two 9x5-inch loaf pans.
Gently knead dough on lightly floured surface until deflated.
Cut in half.
Pat each piece out into a rectangle.
Roll up jelly roll fashion, pinching seams to seal.
Place seam side down in prepared pans.
Cover with towel and let rise in warm draft-free area until doubled in volume, about 45 minutes.
Position rack in center of oven and preheat to 375F (190C).
Bake until loaves pull away from sides of pans, about 45 minutes.
Immediately remove from pans.
Cool completely on racks.","url":"https://recipe.bluelayer.org/recipe/50958/bran-molasses-sunflower-bread"},{"id":"50936","title":"Healthy Baked Potato Chip Fish","ingredients":"fish, cod, atlantic, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
cheese, parmesan, hard
spices, thyme, dried
spices, garlic powder
spices, pepper, black
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Cut fish into serving-size pieces.
Place milk in a shallow bowl.
In another shallow bowl, combine potato chips, parmesan cheese, thyme, garlic powder, pepper.
Dip fish in milk, then with the potato chip mixture.
Sprinkle a greased 8-inch square baking dish with crumbs; drizzle with butter.
Bake uncovered at 500 degrees for 12-14 minutes or until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/50936/healthy-baked-potato-chip-fish"},{"id":"50931","title":"Classic Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine the flour and salt in a food processor.
Add the shortening; pulse the machine on and off until the mixture resembles coarse meal.
With the machine running, trickle in 4 tablespoons of ice water through the feed tube, until the dough just gathers together.
(If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.)
Divide the dough in half, forming each half into a thick disk.
Wrap each disk in plastic; refrigerate for at least 1 hour to chill.
Remove half the dough from the refrigerator and roll it out on a lightly floured work surface or between 2 sheets of wax paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate.
(Work quickly, as the dough can become sticky.)
With the help of a spatula, gently transfer the dough to a pie plate, pressing it lightly into the plate to fit.
If the dough should tear, just press it together gently.
Trim the dough, leaving a 1-inch overhang.
If making a single-crust pie, turn the edge under and flute it decoratively.
Repeat for a top crust or for another bottom crust.
The circle for a top crust should be 9 inches for an 8-inch pie and 10 inches for a 9-inch pie.
Follow the individual pie recipes for filling and baking.","url":"https://recipe.bluelayer.org/recipe/50931/classic-pie-crust"},{"id":"50923","title":"Taco Meat","ingredients":"beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
spices, chili powder
salt, table
onions, raw
spices, paprika
spices, garlic powder
spices, onion powder
water, bottled, generic","directions":"Combine all ingredients and knead to blend well.
Brown for 5-6 minutes in a large frying pan or wok, breaking up into fine pieces with a spatula.","url":"https://recipe.bluelayer.org/recipe/50923/taco-meat"},{"id":"50903","title":"Instant Oatmeal Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
sugars, brown
salt, table
spices, cinnamon, ground
pumpkin, raw
spices, nutmeg, ground
spices, cardamom","directions":"Combine the powdered milk, confectioners' sugar, brown sugar, salt, cinnamon, pumpkin pie spice, nutmeg, and cardamom in a bowl.
Stir to mix thoroughly, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/50903/instant-oatmeal-mix"},{"id":"50898","title":"Healthier Samoas","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F
In a large mixing bowl, cream together margarine and sugar substitute.
Mix in flour, baking powder and salt at a low speed, followed by the vanilla and water, adding in the water as needed to make the dough come together without being sticky.
The dough should come together into a soft, not-too-sticky ball.
Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.
Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.
Repeat with remaining dough.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Take oven temperature down to 300.
Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
Cool on baking sheet, stirring occasionally.
Set aside.
Place caramel sauce in a large microwave-safe bowl and fold in toasted coconut with a spatula.
Spread the topping on cooled cookies, using about 2-3 tsp per cookie.
While topping sets up, melt chocolate in a small bowl.
Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/50898/healthier-samoas"},{"id":"50893","title":"Savory Tart or Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
spices, thyme, dried
salt, table
butter, without salt
oil, olive, salad or cooking
yogurt, greek, plain, nonfat","directions":"Preheat the oven to 350F (180C) degrees.
Coat a 9- to 10-inch tart pan or pie pan with the cooking spray or grease with butter.
Place the flour, herbs and 1/2 teaspoon salt in a food processor, pulse to combine.
Add the butter one piece at a time, pulsing once or twice after each addition, until incorporated.
Add the vegetable oil and 1/4 cup yogurt and pulse just until the dough starts to come together.
Transfer the dough to the prepared pan, it will be crumbly, spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
Bake the crust until set but not browned, about 15 minutes.
Let cool on a wire rack and ready to use.","url":"https://recipe.bluelayer.org/recipe/50893/savory-tart-or-pie-crust"},{"id":"50890","title":"Peanut Butter Chocolate Crispy Treats","ingredients":"spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt the chocolate in a double boiler then stir in the peanut butter.
Add peanuts and rice crispies cereal.
Spread into a 9x13 inch pan lined with wax paper.
Let cool compelely and break or cut into small squares.","url":"https://recipe.bluelayer.org/recipe/50890/peanut-butter-chocolate-crispy-treats"},{"id":"50879","title":"Chocolate Malt Sandwiches","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking soda
salt, table
vanilla extract
butter, without salt
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
vanilla extract
cream, fluid, heavy whipping","directions":"Make the cookies: Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Combine the flour, cocoa powder, sugar, malted milk powder, baking soda and salt in a large bowl.
With a mixer on medium-high speed, add the vanilla and then the butter, a few pieces at a time, and mix until the dough looks like wet sand and holds together when pinched, about 5 minutes.
Scrape the dough onto a sheet of parchment paper and pat into a 1/2-inch-thick round.
Cover with another sheet of parchment paper and refrigerate until the dough is slightly firm, about 10 minutes.
Roll out the dough between the parchment sheets to 1/4 inch thick.
Peel off the top sheet and cut the dough into squares or rounds using 1 1/2-to-2-inch cookie cutters.
Reroll the scraps and repeat.
(Refrigerate the dough if it gets too soft.)
Place the cookies 1 inch apart on the prepared baking sheets.
Bake until the cookies are set and no longer shiny, 8 to 10 minutes.
Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
Prepare the filling: Combine the white chocolate, malted milk powder, salt and vanilla in a large bowl.
Bring the cream to a simmer in a saucepan over medium heat, then pour over the white chocolate mixture and stir until smooth.
Refrigerate until cold, about 25 minutes.
Beat with a mixer until thick and spreadable, about 1 minute.
Spread about 2 teaspoons of the filling on the underside of half of the cookies, then sandwich with the remaining cookies.
Dust with cocoa powder, if desired.
Store in the refrigerator up to 5 days.
Photograph by Steve Giralt","url":"https://recipe.bluelayer.org/recipe/50879/chocolate-malt-sandwiches"},{"id":"50875","title":"Pretzel Encrusted Tilapia","ingredients":"pretzels, soft, unsalted
salad dressing, mayonnaise, regular
mustard, prepared, yellow
fish, tilapia, raw","directions":"Prepare a baking pan by spraying it with cooking spray.
Preheat oven to 425 degrees F.
In a food processor, pulse pretzels until they are close to breadcrumb consistency.
Place crumbs in a shallow dish or bowl (you should have enough room to lay a piece of fish in the crumbs without too much crowding).
In a bowl, combine mayonnaise and mustard.
Take a fillet and using a basting brush, coat one side of the fish with the mayonnaise/mustard mix.
Place fish, mayonnaise/mustard side DOWN, into crushed pretzels.
Press fish down slightly, if necessary, to help the crumbs adhere.
Then, with fish still resting in the crushed pretzels, carefully coat the top side of the fish with the mayonnaise/mustard mix.
Turn fish over so the side that was just covered with mayo/mustard mix is now being coated with pretzels.
Press fish down slight (if necessary) to help pretzel crumbs adhere to this second side.
Remove fillet from crumbs and place fish on the baking pan.
Repeat with remaining fillets.
Give a light spray of cooking spray to the tops of the fish that are on the baking pan.
Bake at 425 degrees F for about 20 minutes or until the thickest part is opaque and flakes easily.
Note: be sure to watch how long it takes to cook depends on how thick your fish is.
You could also check the temperature in the thickest part of the fish with a meat thermometer.
It should have an internal temperature of 145 degrees F.","url":"https://recipe.bluelayer.org/recipe/50875/pretzel-encrusted-tilapia"},{"id":"50873","title":"Raisin Apricot Bars","ingredients":"apricots, dried, sulfured, uncooked
water, bottled, generic
raisins, seeded
sugars, granulated
lemon juice, raw
cornstarch
pumpkin, raw
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oats","directions":"In a saucepan, combine apricots, water, raisins, sugar, lemon juice, cornstarch & pumpkin pie spice, & cook over medium heat, stirring constantly, until mixture boils & thickens.
Remove from heat & cool.
Preheat oven to 375 degrees F, & grease a 13\"x9\" baking dish.
In a large mixer bowl, cream butter & brown sugar.
Add flour, baking powder, salt & rolled oats, & mix well.
Pat half of this mixture into bottom of prepared baking dish, then spread cooled fruit mixture over that.
Sprinkle remaining flour mixture evenly over the fruit & lightly press it down.
Bake 22-25 minutes, or until firm in the center & topping is crisp.
Cool completely before cutting into 2\" squares.","url":"https://recipe.bluelayer.org/recipe/50873/raisin-apricot-bars"},{"id":"50871","title":"Buttermilk Pie Crust Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine flour, sugar and salt in large bowl.
Add butter and shortening.
Cut in using hands or pastry blender until mixture resembles coarse meal.
Add buttermilk and stir with fork until moist clumps form.
(Dough can also be prepared in processor.
Using on/off turns, cut butter and shortening into dry ingredients until coarse meal forms.
Add buttermilk and process just until moist clumps form.)
Press together to form dough.
Divide dough in half.
Gather dough into balls; flatten into disks.
Wrap separately and chill 1 hour.
Note: Can be prepared ahead of time.
Refrigerate 1 week or freeze 1 month.
Let dough stand at room temperature to soften slightly before using.","url":"https://recipe.bluelayer.org/recipe/50871/buttermilk-pie-crust-dough"},{"id":"50867","title":"White Rolled Christmas Cookies Recipe","ingredients":"sugars, powdered
cream, whipped, cream topping, pressurized
leavening agents, baking soda
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Work like pie crust.
Add in:","url":"https://recipe.bluelayer.org/recipe/50867/white-rolled-christmas-cookies-recipe"},{"id":"50862","title":"Pear-Ginger Lemonade","ingredients":"pears, raw
lemon juice, raw
sugars, granulated
spices, ginger, ground","directions":"Combine all ingredients in a pitcher, stirring until Splenda dissolves.
Serve over ice.
*Note: Gigner juice comes in tiny bottles in the juice or spice aisles at grocery stores.
If unavailbale, peel and chop a 3-inch piece of fresh ginger, then squeeze the pieces through a garlic press to collect the juice.","url":"https://recipe.bluelayer.org/recipe/50862/pear-ginger-lemonade"},{"id":"50845","title":"Flax Seed Cracker Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
seeds, flaxseed","directions":"Heat oven to 375F.
Combine whole wheat flour, flour, sugar, baking powder, baking soda and salt in large bowl.
Mix in butter or margarine with fork until mixture resembles coarse crumbs.
Add buttermilk; stir just until flour is moistened.
Stir in flax seed.
Place dough on lightly floured surface; knead 3 to 5 times until smooth.
Divide dough in half.
Roll out each half with floured rolling pin or pat each half with floured fingers into 13x11\" rectangle on greased baking sheets.
Prick all over with fork.
Bake for 12-15 minutes or until golden brown.
Cool completely.
Break into pieces.
*Tip: Flax seeds, when used as whole seeds, add texture to foods.
Ground seeds give the most nutritional benefit and are a primary source or omega-3 and omega-6 fatty acids.","url":"https://recipe.bluelayer.org/recipe/50845/flax-seed-cracker-bread"},{"id":"50830","title":"Old Fashioned Vinegar Taffy","ingredients":"sugars, granulated
vinegar, distilled
water, bottled, generic
butter, without salt
vanilla extract","directions":"Mix sugar, vinegar, and water in a medium saucepan; stir well before putting on the stove.
Cook over low heat about 8 to 10 minutes until it reaches (228F) the softball stage.
Add butter or margarine and vanilla.
Pour the mixture into a buttered platter and let it cool enough so you can handle it.
Butter your hands well (important!
keep enough butter on your hands otherwise you'll stick), pick up the blob and begin to pull it.
The more you pull the whiter it gets.
When it has reached the right consistency, cut into small pieces with a pair of scissors (easier to use for this than a knife.)","url":"https://recipe.bluelayer.org/recipe/50830/old-fashioned-vinegar-taffy"},{"id":"50820","title":"Golden Whipped Potatoes","ingredients":"carrots, raw
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spices, nutmeg, ground
salt, table
spices, pepper, black","directions":"In a large saucepan, combine carrots, potatoes.
Add water to just cover.
Bring to a boil; simmer, covered until tender, about 20 minutes.
Drain.
In the saucepan, mash the vegetables until smooth.
Return saucepan to low heat, stirring constantly to dry vegetables out, about 3 minutes.
Add milk, 2 tablespoons butter, nutmeg, salt and pepper.
Beat until fluffy.
Turn into a serving bowl and top with remaining butter, cut into small pieces.","url":"https://recipe.bluelayer.org/recipe/50820/golden-whipped-potatoes"},{"id":"50807","title":"Light Easy Crisp","ingredients":"peaches, yellow, raw
spices, cinnamon, ground
blueberries, raw
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
butter, without salt","directions":"Preheat oven to 350F.
Peel and core apples, if using.
Cut peaches or apples into 1/2-inch wedges and place in a bowl.
Sprinkle with cinnamon and toss until evenly coated.
If using peaches, mix in berries.
(Blueberries will turn the apples gray.)
Press down firmly in a 9-inch pie plate.
In a medium-sized bowl, stir flour with rolled oats and brown sugar.Slowly add butter, working in with a fork.
Carefully mound on top of fruit and gently press into surface.
Bake in centre of preheated oven for 60-70 minutes or until fruit is tender when pierced with a skewer.
This crisp is wonderful served warm with ice cream or yoghurt cheese","url":"https://recipe.bluelayer.org/recipe/50807/light-easy-crisp"},{"id":"50805","title":"Chocolate Chess Pieces","ingredients":"candies, semisweet chocolate
spartan, real semi-sweet chocolate baking chips,","directions":"Chop 24 ounces semisweet chocolate; microwave three-quarters of the chocolate in 30-second intervals, stirring until melted.
Add the remaining chocolate; stir until smooth.
Fill 2 molds with the chocolate using a piping bag; scrape off the excess.
Freeze 15 minutes, then pop out the pieces.
Glue the halves together with melted chocolate.
Repeat with 24 ounces white chocolate, microwaving at 20-second intervals.
Repeat as necessary until the set is complete.
Wrap in plastic and freeze until ready to play.","url":"https://recipe.bluelayer.org/recipe/50805/chocolate-chess-pieces"},{"id":"50800","title":"Hoisin Chicken Kebabs","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, hoisin, ready-to-serve
spices, ginger, ground
oil, sesame, salad or cooking
rice vinegar,
seeds, sesame seeds, whole, dried","directions":"Cut chicken breast into one inch pieces and set aside.
In a medium bowl add Hoisin sauce, fresh ginger, sesame oil and rice vinegar, mix well.
Reserve about two tablespoons of the sauce to base the chicken while it's cooking.
Add chicken and mix well.
Cover and refrigerate for ten minutes.
Preheat BBQ or grill to medium high heat.
After ten minutes, thread chicken onto metal or wooden skewers.
Place the chicken on the BBQ or grill and cook chicken.
While cooking base chicken with reserve sauce and turn often.
Cooking time will depend on the thickness of the chicken, but should take about eight minutes until its slightly charred.
Serve and garnish with a sprinkle of sesame seeds.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/50800/hoisin-chicken-kebabs"},{"id":"50795","title":"Easy, Easy English Toffee","ingredients":"sugars, granulated
butter, without salt
water, bottled, generic
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"In a large skillet, melt butter on med.
high heat.
**Tip** Bring out a jar of peanut butter and turn it upside down near the skillet to use ONLY as a color guide to know when the mixture is done.
Add sugar and stir until dissolved into the butter.
Add water, pouring it all over the pan.
Bring to a full, frothy boil.
At full boil, cook 1 minute then add slivered almonds.
Stir continuously and slowly in a small circular motion bringing the outside mixture edges to the center as the sides will tend to cook faster than the middle.
As you stir, angle the handle of your spoon down as low as you can to have few air bubbles.
Cook this mixture until it is the color of the inverted peanut butter jar.
**Important** It will brown fast in the end, so don't let it get too dark).
Pour into a 9 X 13 pan.
(you could use disposable aluminum pans also).
Let cool completely, remove from pan and pat off any extra butter from both sides with paper towels.
Place on wax paper.
Topping:.
Microwave chocolate for 1 minute on high.
(be mindful that every microwave is different and you must watch your chocolate closely so that it won't overcook).
If a few seconds more are needed to melt completely, do so in small increments.
Coat toffee with chocolate (like frosting) and top with slivered almonds.
I only cover one side but you can do both if desired.
Lightly press down almonds to make sure they stick to the chocolate.
Cool on the counter for at least 30 minutes, then put the pan into the refrigerator for 2 hours (You can stack multiple batches on top of each other as long as the chocolate is pretty solid).
Break into pieces after it has hardened and store in a covered container.
Variations: Use different kinds of chips.
(mint, white, dark, milk chocolate).","url":"https://recipe.bluelayer.org/recipe/50795/easy-easy-english-toffee"},{"id":"50790","title":"Roast Chicken Rub","ingredients":"spices, thyme, dried
spices, garlic powder
spices, curry powder","directions":"mix in a small glass jar, and can be scaled up.
about 30 minute before use.
Take 1 tbs rub and 1 tbs olive oil, mix and rub on chicken for roasting.
Rub over whole chicken or chicken pieces you intend to roast.
salt and pepper to season if desired.
Cook as normal.
I always cook whole chicken breast side down for first 30 - 45 minutes.","url":"https://recipe.bluelayer.org/recipe/50790/roast-chicken-rub"},{"id":"50780","title":"Easy Pumpkin Pie Ice Cream","ingredients":"sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
pumpkin, raw
ice creams, vanilla","directions":"In a small saucepan, briefly heat together the pumpkin, brown sugar and spices until sugar is dissolved; set aside to cool.
Combine pumpkin mixture thoroughly with softened vanilla ice cream; spoon into a small loaf pan, cover and freeze until solid.","url":"https://recipe.bluelayer.org/recipe/50780/easy-pumpkin-pie-ice-cream"},{"id":"50773","title":"Cream Cheese Frosting -- Different and Good","ingredients":"butter, without salt
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
salt, table
cheese, parmesan, hard","directions":"Using stand mixer fitted with paddle, beat butter, sugar, buttermilk powder, vanilla and salt on low speed until smooth, about 2 minutes, scraping down bowl as needed.
Increase speed to medium-low; add cream cheese, 1 piece at a time; and mix until smooth, about 2 minutes.","url":"https://recipe.bluelayer.org/recipe/50773/cream-cheese-frosting-different-and-good"},{"id":"50768","title":"No-Bake Caramel Slice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
apricots, dried, sulfured, uncooked
raisins, seeded
nuts, almonds
candies, caramels
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,","directions":"Line a 20cm x 30cm slab pan with non-stick baking paper, leaving 2cm overhanging each side.
Combine rice bubbles, apricots, sultanas and almond in a large bowl.
Place the caramello chocolate and cream in a saucepan.
Stir over low heat until melted and smooth.
Stir through the rice bubble mixture.
Spoon the mixture into the prepared pan and press firmly to smooth the surface.
Place in the fridge for 3-4 hours, or until firm.
Put white chocolate in a heatproof bowl over a saucepan of simmering water, stirring, until melted.
Place white chocolate into a small plastic'Glad' sandwich bag, snip off a small piece of one of the bottom corners- drizzle the white chocolate over the top of the slice.
Leave for approximately 5 minutes, until set, using the overhanding paper remove from the pan.
Cut into squares.","url":"https://recipe.bluelayer.org/recipe/50768/no-bake-caramel-slice"},{"id":"50750","title":"Bannock","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
lard","directions":"Mix together flour, salt, sugar and baking powder.
Add shortening, ensuring it is mixed well into flour mixture.
Mix together milk and water and add to flour mixture.
Knead well - but DON'T OVERKNEAD or your bannock will be heavy and tough.
Place dough in square 5 quart pan or cookie sheet, use hands to spread dough out on pan or sheet - approx 1 inch thick.
Prick bannock with fork throughout.
Bake at 425 degrees F for approx 45 minutes or until golden brown.
Remove from oven and let cool.
if you are going to eat it hot, break pieces, add butter or your favorite topping.
or:.
if you are going to pan-fry: cut into square pieces or roll small amounts of dough into pizza like shapes - approximately 1/2 inch thick.
heat cooking oil or shortening over medium heat.
cook until both sides are golden brown.
once done, place on paper towels to absorb some of the oil.
add toppings of choice.
This recipe makes a large bannock or a couple dozen fry bread.
enjoy!","url":"https://recipe.bluelayer.org/recipe/50750/bannock"},{"id":"50743","title":"Orange, Ginger & Almond Chocolates","ingredients":"nuts, almonds
orange juice, raw
spices, ginger, ground
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Chop Almonds, Orange peel and Ginger into small pieces.
Melt White Chocolate.
Add Almonds, Orange and Ginger to melted chocolate and drop small piles onto foiled tray, refrigerate till set.
Melt dark chocolate and dip the chocolate drops into dark chocolate using dipping utensil or 2 forks and allow excess to drain off.
Place chocolate in fridge to set.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/50743/orange-ginger-almond-chocolates"},{"id":"50740","title":"Marie Burwell Hunt's English Brittle","ingredients":"sugars, granulated
butter, without salt
nuts, almonds
candies, semisweet chocolate","directions":"Melt the butter over low heat, then add the sugar and stir until the sugar has dissolved.
When the butter-sugar mixture turns brown and melted, carefully pour it into a greased baking pan that has been sprinkled with some of the chopped almonds.
When this has cooled completely melt the chocolate and pour this over the top, then sprinkle with the remaining nuts.
Let this stand until it has completely cooled and is brittle.
Then break up into small pieces.","url":"https://recipe.bluelayer.org/recipe/50740/marie-burwell-hunts-english-brittle"},{"id":"50738","title":"Streusel Topping for Pies Etc..","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornmeal, degermed, unenriched, yellow
butter, without salt","directions":"Combine flour, sugar and cornmeal in medium bowl, drizzle with melted butter and toss with a fork till well combined and mixture forms many large chunks with pea sized pieces through out.
Bake on cookie sheet at 350* for 5 minutes.
Cool 5 minutes.
Sprinkle streusel over pie.","url":"https://recipe.bluelayer.org/recipe/50738/streusel-topping-for-pies-etc"},{"id":"50728","title":"Whipped Cream","ingredients":"cream, fluid, heavy whipping
sugars, powdered
vanilla extract","directions":"In a medium bowl, using an electric mixer on high speed, combine the heavy cream, confectioners sugar, and vanilla.
Mix for about 1 minute, or until a creamy consistency is achieved.
Youll know its ready when you can form stiff peaks using a spatula.
For best results, whipped cream should be used on the same day it is made.
Try this with Chocolate Cream Pie (page 102), Chocolate-Raspberry Delight Pie (page 107), and Candyland Pie (page 137).
Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.
Once the bowl is chilled, add 1/4 cup cooled Hot Fudge Sauce (page 191) to the basic whipped cream ingredients and prepare as directed.
Try this with Ultimate Banana Split Pie (page 133) and Smores Delight Pie (page 145).
Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.
Once the bowl is chilled, add 1/2 cup Marshmallow Fluff to the basic whipped cream ingredients and prepare as directed.
Try this with CoffeeHeath Bar Crunch Pie (page 118).
Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.
Once the bowl is chilled, add 2 tablespoons Kahlua (or more to taste) to the basic whipped cream ingredients and prepare as directed.
Try this with Maple Pumpkin Pie with Pecan Streusel (page 62), and Maple Walnut Pie (page 90).
Prior to preparation, place a metal bowl in the freezer to chill for at least 15 minutes.
Once the bowl is chilled, add 1/2 cup maple syrup (or more to taste) to the basic whipped cream ingredients and prepare as directed.
Achieving the correct whipped cream consistency is the trick to a perfect cream pie.
Theres an easy way to determine exactly when your cream has reached this just-right consistency: Pull your whisk attachment (or a spatula) straight up out of the creamthe peak of the cream should hold its shape and stick tightly to the whisk.
Once you have achieved these stiff peaks, stop beating immediately.
Continuing to beat the cream after this point will cause it to separate and curdle.","url":"https://recipe.bluelayer.org/recipe/50728/whipped-cream"},{"id":"50723","title":"Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter and caster sugar together
Add the plain flour and mix
Line 2 7 inch tins with greaseproof paper
Fill with the mixture and smoothwith the back with a metal spoon
Evenly stab all over with a fork
Cook for 15 minutes at 200 degrees celsius
While still hot cut each tray into 8 equal pieces
Place on wire rack to cool","url":"https://recipe.bluelayer.org/recipe/50723/shortbread"},{"id":"50719","title":"Cheese Straws","ingredients":"butter, without salt
cheese, parmesan, hard
cheese, gruyere
mustard, prepared, yellow
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, red or cayenne","directions":"Preheat oven to 375 degrees.
Cut the butter into thin pieces, approximately tablespoon-size, and beat with an electric hand mixer in a very large mixing bowl until butter is soft.
Add all the cheese and beat with the butter until the mixture is smooth.
Stir in the mustard.
Whisk together the flour, salt, baking powder, and hot red pepper.
Add to the butter mixture and beat until combined.
Form into a ball.
Press dough out with a cookie press into straws, following manufacturer's instructions, or use the following procedure: Divide dough into fourths.
On waxed paper, roll each piece into a rectangle 1/3-inch thick.
Use a pastry wheel to cut dough into 4- by 1/2-inch strips.
Move straws onto a rimmed baking sheet lined with a silicone mat or parchment paper.
Bake at 375 degrees for 8 to 15 minutes, until light brown.
Watch carefully, as overly browned straws aren't tasty.
Cool on a rack.
Notes: Every oven is different.
Cook the first batch, watching carefully, and if too brown, reduce heat to 325 degrees.
Rotate pan halfway through baking time.
Use more than one baking sheet at a time only if the sheets may be placed in the oven without overlapping.
Air must freely circulate or the bottoms will be burned and the tops unbrowned.
Switch shelves and positions of the pans as necessary to prevent top or bottom from browning.
Take care: white cheese will not brown as much as yellow.
Once the aroma comes wafting out of the oven, they are usually done.
Cooking further may burn the cheese.
Remove with a metal spatula to cool on a rack.
These keep several days at room temperature in a tightly sealed container, or frozen up to 3 months.
Due to the heavy humidity in the South, it may be necessary to re-crisp straws on a baking sheet in a 300-degree oven.
Variation: Use cookie cutters, a pastry bag, or an indented pizza slicer to shape cheese straws.
Cut into coins, triangles, hearts, or specialty shapes for special parties.","url":"https://recipe.bluelayer.org/recipe/50719/cheese-straws"},{"id":"50707","title":"Special K No-Bake Cookie Bars","ingredients":"syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
mini semi-sweet chocolate baking chips,","directions":"Boil the syrup and sugar together in a medium/large pot.
As soon as it comes to a boil remove it from the heat and stir in peanut butter.
Add vanilla (or banana) extract and mix to combine.
Then gently stir in the cereal until well combined.
Blend in the mini chocolate chips.
Stir just a little so they dont completely blend.
Spread into a greased 9x11 pan.
Refrigerate until firm.
Cut into 24 pieces.","url":"https://recipe.bluelayer.org/recipe/50707/special-k-no-bake-cookie-bars"},{"id":"50702","title":"Jersey's Fruit and Nuts Granola","ingredients":"oats
wheat germ, crude
nuts, walnuts, english
nuts, almonds
nuts, pecans
seeds, sunflower seed kernels, dried
cranberries, dried, sweetened
blueberries, raw
cherries, sweet, raw
raisins, seeded
raisins, seeded
honey
salt, table
spices, cinnamon, ground
butter, without salt
honey
vanilla extract","directions":"Preheat the oven to 300 degrees F.
In a large bowl, combine the rolled oats, wheat germ, walnuts, almonds, pecans, cranberries, sunflower seeds, blueberries, cherries, raisins, coconut, salt, and cinnamon.
Place a metal mixing bowl on top of a stockpot with some hot water over medium heat.
Add the butter and honey to the mixing bowl and allow the butter to melt.
Remove from heat, add the vanilla, and stir.
Combine the wet ingredients with the dry and stir to coat thoroughly.
If the mixture appears wet, add more rolled oats, 1/2 cup at a time.
Spread the mixture onto a baking sheet coated with nonstick cooking spray.
Bake for 30 to 40 minutes, stirring every 10 minutes to cook evenly, adjusting the oven temperature if it's getting too dark.
Allow the granola to cool completely, and then break apart any large pieces that are stuck together.","url":"https://recipe.bluelayer.org/recipe/50702/jerseys-fruit-and-nuts-granola"},{"id":"50701","title":"An Unusual Borscht","ingredients":"beets, raw
squash, winter, butternut, raw
yogurt, greek, plain, nonfat
salt, table","directions":"Preheat the oven to 400 degrees.
Wash the beets.
Remove the green tops.
Cut the beets in half.
Cut the squash in quarters and remove the seeds.
Place the beets and squash cut side down on a baking sheet.
Sprinkle vegetables with 1/4 cup water.
Roast the vegetables for 1 1/2 hours or until very soft.
Turn the vegetables halfway through cooking and add more water if necessary.
Remove vegetables from the oven and let cool 10 minutes.
Remove the squash pulp from the skin and puree it in a food processor or blender.
Peel the beets, cut them into small pieces, and add them to the processor.
I find when using the blender to puree this that I have to a small amount of water to each group of vegetables to keep it from jamming.
Puree until smooth.
Add the yogurt and puree again.
Add 1/3 to 1/2 cup cold water and 1 teaspoon salt.
Blend until smooth and creamy.
This is excellent both hot and cold.
Garnish with additional yogurt, or with beet greens that have been steamed and chopped.","url":"https://recipe.bluelayer.org/recipe/50701/an-unusual-borscht"},{"id":"50685","title":"Buttery Cayenne-Cashew Crunch","ingredients":"nuts, cashew nuts, raw
butter, without salt
sugars, granulated
sugars, brown
syrups, corn, light
spices, pepper, red or cayenne
salt, table","directions":"Butter nonstick baking sheet.
Combine all ingredients in large nonstick skillet.
Stir over low heat until butter melts and sugars dissolve.
Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens and begins to mass together, about 5 minutes.
Immediately pour out onto prepared baking sheet, spreading evenly.
Cool completely.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/50685/buttery-cayenne-cashew-crunch"},{"id":"50679","title":"Cumin, Garlic and Paprika Oven Fries","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, cumin seed
spices, garlic powder
spices, paprika
salt, table
spices, pepper, black","directions":"Preheat the oven to 500 degrees F.
Cut the potatoes lengthwise into 1/2-inch wedges.
If you prefer smaller wedges, cut crosswise.
On a large baking sheet or two sheets, toss together potato wedges with olive oil, cumin seeds, garlic powder, paprika, salt and black pepper until well coated.
Cover the sheets with large piece of foil.
Bake in the oven for 25 minutes.
Remove the foil, and continue baking fries for another 10 minutes, or until the fries are golden-brown and crispy.
Remove from the oven, and let cool for a few minutes or enough to handle.
Sprinkle more sea salt, or other seasoning if desired.
Place on a serving platter, and serve hot with any your favorite dip or ketchup.","url":"https://recipe.bluelayer.org/recipe/50679/cumin-garlic-and-paprika-oven-fries"},{"id":"50668","title":"\"new School\" Shoo Fly Pie With Stevia","ingredients":"wheat flour, white, all-purpose, unenriched
sweetener, herbal extract powder from stevia leaf
butter, without salt
molasses
water, bottled, generic
leavening agents, baking soda","directions":"Mix the flour and stevia together.
Cut in the butter with a pastry blender until the mixture has the consistency of coarse crumbs.
Stir together molasses, hot water, and soda.
Immediately pour 1/3 of molasses mixture into pie shell, then 1/3 of flour mixture.
Repeat twice, ending with the flour crumbs on the top.
Bake at 375 for 30-40 minutes (Cover edges of pie shell with foil for the first 20 minutes of baking to prevent over browning).","url":"https://recipe.bluelayer.org/recipe/50668/new-school-shoo-fly-pie-with-stevia"},{"id":"50667","title":"Chive Piecrust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
chives, raw
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, salt, baking powder, and chives in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.2.
Make a well in center of flour mixture.
Combine butter and boiling water.
Pour butter mixture into center of well.
Gently draw flour mixture into butter mixture until moist clumps form.
Press dough into a 4-inch circle.
Cover, and chill 30 minutes.3.
Slightly overlap 2 sheets of plastic wrap.
Unwrap dough; place on plastic.
Cover dough with 2 additional sheets of overlapping plastic wrap.
Roll dough into a 13-inch circle.","url":"https://recipe.bluelayer.org/recipe/50667/chive-piecrust"},{"id":"50657","title":"White Chocolate and Maple Rice Krispie Squares","ingredients":"butter, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian","directions":"Line an 8x8inch pan with baking paper and set aside.
Melt the butter in a pan over a low heat.
Add the marshmallows and stir until melted.
Break up the white chocolate, add it and stir until melted.
Remove from the heat.
Stir in the maple syrup.
Add the rice krispies and mix them in.
Press into the prepared pan using a greased spatula to achieve a smooth top.
Put in the fridge to chill and set, around 10 minutes.","url":"https://recipe.bluelayer.org/recipe/50657/white-chocolate-and-maple-rice-krispie-squares"},{"id":"50649","title":"Warm German Potato Salad #5FIX","ingredients":"potatoes, raw, skin
bacon, meatless
spices, garlic powder
peppers, sweet, green, raw
parsley, fresh","directions":"Cook bacon in medium-large saute pan.
Remove bacon pieces and reserve.
Fry potaoes with peppers in remaining fat until they begin to brown.
Add bacon and dill pickle juice and cook till warm.
Serve warm and garnish with fresh parsley.","url":"https://recipe.bluelayer.org/recipe/50649/warm-german-potato-salad-5fix"},{"id":"50648","title":"Salted Butter Caramels","ingredients":"oil, olive, salad or cooking
cream, fluid, heavy whipping
sugars, granulated
syrups, corn, light
honey
butter, without salt
vanilla extract
salt, table
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line an 8-inch-square baking pan with aluminum foil that extends over the sides.
With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil.
Set aside.
In a 4-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil.
Add the sugar, corn syrup, and honey and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture, stirring occasionally, until it registers 257F on the thermometer (about 15 minutes).
Remove the pan from the heat and stir in the butter, vanilla paste, and 2 teaspoons of the sea salt.
Pour the caramel into the prepared pan and let it sit at room temperature until cool and set (about 1 hour).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
Remove the candy from the pan by by lifting out the foil; invert the caramel onto the cutting board and peel the foil off of the caramel.
Cut the caramel into eight 1-inch-wide strips, then cut each strip into four pieces.
Line 2 baking sheets with parchment or waxed paper.
Melt and temper the chocolate (see pages 2530).
Place a caramel into the tempered chocolate, coating it completely.
With a dipper or fork remove the caramel from the chocolate, carefully shake off the excess chocolate, and slide the caramel off the dipper onto the paper.
After dipping 4 caramels, sprinkle the center of the top of each with a pinch of sea salt.
Let the caramels set up at room temperature, or chill in the refrigerator for 15 minutes.
In a tightly covered container between layers of waxed paper, the caramels will keep for 1 month at room temperature.","url":"https://recipe.bluelayer.org/recipe/50648/salted-butter-caramels"},{"id":"50645","title":"Old-Fashioned Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
apples, raw, with skin
raisins, seeded
apricots, dried, sulfured, uncooked
lemon juice, raw
sugars, brown
cornstarch
spices, cinnamon, ground
salt, table
sugars, granulated","directions":"To make Crust: Pulse flours, cornstarch, sugar, and salt in food processor to combine.
Add margarine, and process until mixture resembles coarse meal.
Add 1/2 cup cold water, and process until dough forms.
Add water 1 Tbs.
at a time, if necessary.
Wrap in plastic wrap; chill 1 hour.
To make Filling: Toss apple wedges, raisins, dried apricots (if using), lemon juice, brown sugar, cornstarch, cinnamon, and salt in large bowl.
Set aside.
Preheat oven to 450F.
Shape two-thirds of dough into flat round.
Roll out to 14-inch diameter circle on floured work surface.
Press into 9-inch pie dish, letting excess hang over edges.
Prick bottom with fork.
Mound Filling in pie.
Roll out remaining dough into 9-inch circle, place over Filling, and fold excess dough over top, crimping edges to seal.
Brush top with water, and sprinkle with turbinado sugar, if using.
Poke small hole in center of pie, and set on baking sheet.
Place pie in oven; reduce heat to 350F.
Bake 60 to 80 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/50645/old-fashioned-apple-pie"},{"id":"50633","title":"Cheese Bites","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
nuts, pecans","directions":"Cream cheese and butter;.
add all other ingredients except pecans; mix well.
Add pecans by hand; chill until easy to handle pinch walnut size pieces from dough and place on ungreased cookie sheets.
press down with fork.
bake at 350 for 10 minutes or until set.","url":"https://recipe.bluelayer.org/recipe/50633/cheese-bites"},{"id":"50627","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic","directions":"In the work bowl of a food processor, pulse together the flour, salt, and baking powder.
Add the shortening and pulse until the mixture resembles a coarse meal.
Stir in 2/3 cup warm water, and pulse until a shaggy dough forms.
Turn the dough out onto a floured surface and knead until smooth and soft, 3 to 4 minutes.
After kneading, the dough shouldn't be very sticky.
Portion the dough into 8 equal pieces, and shape each piece into a ball.
Cover the dough and let rest on the counter for at least 30 minutes, up to 2 hours.
When ready to cook, heat a large (11-12 inch), dry skillet or griddle over medium heat until hot.
Working with one ball of dough at a time (keep the remaining dough covered), and using just enough flour to prevent sticking, roll the dough into a 9 - 10 inch round.
The dough should be so thin that you can vaguely see the pattern of your countertop through it, and more or less circular.
Peel the dough off the counter and lay it in the skillet.
Cook until the tortilla bubbles and puffs, and the bottom browns in spots, 45 - 60 seconds.
If any gigantic bubbles form, pierce them so the tortilla cooks evenly.
Flip with a spatula, and cook until the second side gets brown in spots, and nay translucent, raw-looking areas become opaque, another 45 to 60 seconds.
Transfer to a clean dish towel.
Repeat with the remaining dough.","url":"https://recipe.bluelayer.org/recipe/50627/flour-tortillas"},{"id":"50626","title":"Rice Krispies Treats Birthday Cake Recipe","ingredients":"butter, salted
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a large pot, heat the butter over low heat until melted.
Add the marshmallows and stir constantly until melted and thoroughly combined with the butter.
Turn off the heat.
Stir the cereal into the marshmallow mixture, mixing until the cereal is evenly coated.
Using a buttered spatula or buttered waxed paper, press the mixture into molds.
Let cool.
Remove the cakes from molds, stack them, and decorate as desired.","url":"https://recipe.bluelayer.org/recipe/50626/rice-krispies-treats-birthday-cake-recipe"},{"id":"50615","title":"Honey Mustard Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
butter, without salt
honey
mustard, prepared, yellow
water, bottled, generic
soy sauce made from soy (tamari)","directions":"Put into a bowl and mix (mix the mustard and honey well first, before adding the water and soy sauce to prevent lumps from forming).
Pat the chicken dry with kitchen paper.
Cut into bite-sized pieces and season with salt and pepper.
Put the flour into a plastic bag, add the seasoned chicken and shake to coat.
Heat the vegetable oil in a frying pan, and fry chicken from Step 3 from the skin-side down.
When it browns, turn it over and cook until browned on both sides.
When both sides are browned, put the lid on and cook all the way through on a low heat (approximately 6 minutes).
Mix the butter with from Step 1, and mix again before adding to the frying pan from Step 5.
Turn up the heat and reduce the sauce whilst coating the chicken.
When the chicken is coated with the sauce and has a beautiful shine, it is done.
It is also delicious in a toasted English muffin.
I made a sandwich with lettuce leaves.","url":"https://recipe.bluelayer.org/recipe/50615/honey-mustard-chicken"},{"id":"50613","title":"Turkish Flatbread (Pide)","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic
water, bottled, generic","directions":"Dissolve the yeast and sugar in 1/2 cup warm water, and let stand in a warm place 10 minutes until frothy.
Stir in the 1/2 cup of flour, cover with plastic wrap and let rise 30 minutes.
To finish the dough, put the 3 1/2 cups of flour in a large bowl, and make a well in the center.
Put in the yeast-and-sugar mixture, salt, olive oil, and 1 cup plus 1 tablespoon of lukewarm water.
Gradually work in the flour to make a soft and sticky dough.
Knead the dough on a floured surface for 15 minutes.
The dough will be very sticky at first, but as you knead, it will gradually cease to stick to your hands.
You should have a damp and very springy dough that offers no resistance to kneading.
Put the dough in a oiled bowl, cover with plastic wrap, and let rise 1 hour, until well swollen.
(You can refrigerate the dough at this point until you're ready to use it.)
Put the dough on a lightly floured surface and roll into a log.
Cut into 8 equal pieces, and roll each one into a tight ball.
Place the balls on a floured surface, and let rest 30 minutes under a towel.
Preheat the oven to 450 degrees, and if you have them, heat tiles 30-40 minutes before baking.
Roll one ball of dough on a floured surface with a rolling pin into a circle 1/4- to 1/8-inch thick and 8 inches in diameter.
Brush the top with olive oil.
Bake 5 or 6 minutes, and repeat the process with the remaining dough balls.
As the pide come out of the oven, stack them in a large pan and keep them covered until all are ready to eat.
Remember to let the oven temperature return to 450 degrees after baking 2 or 3 pide.
Serve the pide hot.
They also can be reheated wrapped in foil.","url":"https://recipe.bluelayer.org/recipe/50613/turkish-flatbread-pide"},{"id":"50593","title":"Stew Vegetables","ingredients":"carrots, raw
peas, green, frozen, unprepared
beans, snap, green, raw
potatoes, raw, skin
onions, raw
celery, raw
spices, pepper, red or cayenne
parsley, fresh
salt, table
spices, pepper, black
shortening, vegetable, household, composite","directions":"Combine all ingredients in a large saucepot.
Bring mixture to a boil; reduce heat and simmer 5 minutes.
Ladle hot vegetables and broth into hot jars, leaving 1-inch headspace.
Adjust two-piece caps.
Process 40 minutes at 10 pounds pressure in a steam-pressure canner.
Yield: about 7 quarts.","url":"https://recipe.bluelayer.org/recipe/50593/stew-vegetables"},{"id":"50589","title":"Another Cinnamon Bun Recipe","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
butter, without salt
honey
syrups, corn, light
spices, cinnamon, ground
water, bottled, generic
sugars, granulated
spices, cinnamon, ground
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough.
Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes.
To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light.
If you see a web-like pattern, the dough is developed; the webs are the strands of gluten.
If you do not see them, mix the dough at medium speed 2 minutes more, then test again.
Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night.
Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth.
Add the water and mix until smooth, adding more water as needed to make the mixture spreadable.
Bun Finish: Butter 10 cups of a large muffin tin.
Spoon 2 tablespoons of the honey schmear into the bottom of each cup.
In a small bowl, mix the sugar and cinnamon.
On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick.
Brush with the melted butter and sprinkle with the cinnamon sugar.
Using your hands, firmly roll up the dough like a jellyroll.
Transfer to a sheet pan and refrigerate 30 minutes.
Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick.
Place one slice (on its cut side) in each muffin cup.
Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours.
(Or, cover and let rise in the refrigerator overnight.)
Preheat the oven to 350F Bake until golden brown, 25 to 30 minutes.
Meanwhile, line a sheet pan with parchment paper.
Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan.
Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan.
Let cool.
Meanwhile mix together the powdered sugar and milk to make a glaze.
With a spoon drizzle the glaze over the top of the buns.","url":"https://recipe.bluelayer.org/recipe/50589/another-cinnamon-bun-recipe"},{"id":"50587","title":"Rustic Country Loaf","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 190C Sprinkle a teaspoon of the plain flour over the centre of a baking tray and set aside.
Put 2 teaspoons of plain flour into a small bowl and set bowl aside.
Meanwhile, put the remaining plain flour, wholemeal flour, baking soda and salt into a large bowl and mix well with your hands to combine.
Add the butter, breaking it up into small pieces with your fingers, and mix it into the flour mixture until combined.
Make a well in the centre of the flour-butter mixture and add the buttermilk.
Slowly add the buttermilk into the mixture with your hands until a rough ball forms.
Turn the mixture out on a lightly floured surface and form into a neat ball (without kneading).
Transfer the dough to the centre of the baking tray and press gently to form a 20cm-wide round.
Using a sharp knife, slash a cross 1cm deep across the entire top of the loaf and then dust the top of the loaf with the reserved flour.
Bake until the bread is light golden and a tap on the bottom of the loaf sounds hollow, about 60 minutes.
N.B.
Oven temperatures do vary so keep an eye on its baking -- some oven's may take less and other's longer.
Wrap the bread in a clean tea-towel, and allow to cool for about 2 hours.
Slice and serve at room temperature or toasted, with a generous dollop of butter.","url":"https://recipe.bluelayer.org/recipe/50587/rustic-country-loaf"},{"id":"50546","title":"Grilled Garlic Butter Shrimp","ingredients":"crustaceans, shrimp, raw (not previously frozen)
butter, without salt
oil, olive, salad or cooking
spices, garlic powder
cheese, mozzarella, low sodium
spices, oregano, dried
spices, parsley, dried
salt, table
spices, pepper, black","directions":"Trim the antennae of the shrimp.
Pierce along the bodies of the shrimp with skewers.
Use the tip of a sharp knife or scissors to cut a slit down the back of each shrimp, and remove the black line (vein).
Rinse and pat dry the shrimp.
Mix the other ingredients thoroughly to make the butter garlic mixture.
Tuck the butter garlic mixture into the previously cut back of the shrimp with a small spoon.
Brush the shrimp with the remaining mixture.
Place the shrimp on the grill.
Grill at 200-210C (400-410F) until cooked through.
I put the shrimp in first, then heated the grill - after 25-30 minutes the shrimp was finely grilled.
Serve hot with a little fresh lemon.
Ah, it will be perfect with a glass of cold white wine.","url":"https://recipe.bluelayer.org/recipe/50546/grilled-garlic-butter-shrimp"},{"id":"50536","title":"Rich Chocolate Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
syrups, corn, light
salt, table
sugars, powdered
vanilla extract
butter, salted","directions":"Pulse both types of chocolate chips in a food processor until the largest pieces are about half their original size.
Cut butter into 1-Tablespoon-sized chunks in preparation for later step.
In a heavy pan, heat cream with corn syrup and salt on stove until the mixture begins to steam, stirring constantly.
Transfer hot cream mixture from pan into a heatproof cup-measure.
With your food processor running on low speed, slowly drizzle the cream in and process for 60-90 seconds, or until chocolate is melted.
Add half the powdered sugar and all of the vanilla and continue to process until smooth.
Then, with processor still running, add the pieces of butter one at a time, waiting until each piece is fully incorporated before adding the next.
Transfer to a mixing bowl and beat on medium speed to help it cool and become a more spreadable texture.
Slowly add the remaining powdered sugar, until desired consistency is reached.
Can be used for decorations with a spatula or piped from a bag.
Stiffens when chilled.
The 12-serving size of this recipe makes enough to generously cover a 9-inch layer cake, plus piped edges.","url":"https://recipe.bluelayer.org/recipe/50536/rich-chocolate-buttercream"},{"id":"50528","title":"Peanut Brittle","ingredients":"sugars, granulated
syrup, maple, canadian
salt, table
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Stir together the sugar, karo syrup and salt until it comes to a a rolling boil.
Add the raw peanuts.
Boil, stirring constantly until the syrup is light brown.
Remove from heat.
Add the baking soda and keep stirring.
Pour onto buttered large cookie pans.
- Don't spread mixture out..just shake pan to get mixture to even out a bit...by doing this..you won't have tough candy.
Cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/50528/peanut-brittle"},{"id":"50519","title":"Golden Parmesan Potatoes","ingredients":"potatoes, raw, skin
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
chives, raw","directions":"Heat oven to 425F.
Rinse potatoes; pat dry with paper towels.
Brush 1 Tbsp.
margarine onto bottom and up side of 9-inch pie plate.
Toss potatoes with remaining margarine and 1/4 cup cheese; layer on bottom and up side of pie plate.
Sprinkle with remaining cheese.
Bake 1 hour or until potatoes are tender.
Loosen potatoes from side and bottom of pie plate.
Invert immediately onto plate; top with chives.
Cut into wedges.","url":"https://recipe.bluelayer.org/recipe/50519/golden-parmesan-potatoes"},{"id":"50516","title":"Crumble Topping","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
nuts, walnuts, english
spices, cinnamon, ground
salt, table
butter, without salt","directions":"combine flour, sugar, walnuts, cinnamon and salt.
cut in butter until mixture resembles coarse crumbs.
sprinkle on pie or whatever.","url":"https://recipe.bluelayer.org/recipe/50516/crumble-topping"},{"id":"50510","title":"Tahini Butter Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 325 degrees F (165 degrees C).
Cream together the butter and sugar until fluffy.
Add vanilla and tahini, mix until well combined.
In a separate bowl, sift together the flour and baking powder, then stir into butter mixture.
Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
Bake in preheated oven until they turn golden brown, about 15 minutes.
Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/50510/tahini-butter-cookies"},{"id":"50509","title":"Brown Bread Brewis","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
butter, without salt
salt, table
wheat flours, bread, unenriched","directions":"Heat milk, cream and butter until butter melts.
Add salt and dried brown bread which has been broken into pieces and let soak for five minutes.
Simmer over very low heat until milk has been absorbed.","url":"https://recipe.bluelayer.org/recipe/50509/brown-bread-brewis"},{"id":"50502","title":"Squash Soup with Cranberry Dollop","ingredients":"squash, winter, butternut, raw
margarine, regular, 80% fat, composite, stick, without salt
onions, raw
carrots, raw
shortening, vegetable, household, composite
salt, table
spices, pepper, black
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
cranberry sauce, canned, sweetened","directions":"Cut squash into large pieces and steam until tender.
Remove cooked squash from shells; measure 4 cups pulp and reserve remainder for another dish.
Process squash in a food processor with a metal blade until pureed.
Set aside.
In a large ssaucepan or dutch oven, melt margarine; saute onion and carrots for about 5 minutes or until tender but not brown.
Stir in broth, salt, pepper and nutmeg; bring to boiling.
Reduce heat to simmer, stir in squash puree and milk.
Simmer 5 minutes or until heated through.
Adjust seasonings as necessary.
Spoon 2 tablespoons of the cranberry sauce in the center of each bowl of soup.","url":"https://recipe.bluelayer.org/recipe/50502/squash-soup-with-cranberry-dollop"},{"id":"50497","title":"Apple-Pecan Crumb Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
water, bottled, generic
nuts, pecans","directions":"In a large bowl, combine the flour and salt.
Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles coarse meal.
Add the water and gently mix to form a dough.
Pat the dough into a disk and wrap in plastic.
Refrigerate until very firm, about 1 hour.
Preheat the oven to 375.
On a lightly floured surface, roll out the dough to an 11-inch round.
Transfer it to a 9-inch glass pie pan and trim the overhanging dough to 1/2 inch.
Fold the dough under, crimp the edge decoratively and refrigerate until firm.
In a bowl, using your fingers, rub the brown sugar into the flour until blended.
Work in the softened butter until the mixture is crumbly.
In a large bowl, toss the apple chunks with the granulated sugar, cinnamon and salt.
Add the melted butter and then the cornstarch mixture and stir well.
Spoon the apple filling into the chilled pie shell.
Sprinkle the crumb topping over the apples, then sprinkle the pecans on top.
Bake the pie for about 50 minutes, or until browned on top and bubbling around the edges.
Transfer to a rack and let cool slightly, then serve warm.","url":"https://recipe.bluelayer.org/recipe/50497/apple-pecan-crumb-pie"},{"id":"50491","title":"Pumpkin Rice Krispie Treats","ingredients":"pumpkin, raw
candies, marshmallows
spices, cinnamon, ground
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a microwave safe bowl, add pumpkin pie filling, mini marshmallows, and cinnamon.
Stir to mix.
Microwave in 30-second intervals, stirring well until marshmallows melt.
Add cereal and stir well.
Liberally spray an 8 x 8 inch dish (I use Pyrex).
Transfer ingredients into the prepared dish, smooth out with an offset spatula.
Cover with plastic wrap and place in the refrigerator.
When ready to serve, cut into desired size and enjoy!
Its a favorite treat at my home during the fall months.","url":"https://recipe.bluelayer.org/recipe/50491/pumpkin-rice-krispie-treats"},{"id":"50485","title":"Pie Pastry How to and Tips","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift together the flour and salt; sift again.
Cut in the shortening or lard with a pastry blender or two knives until the mixture resembles coarse cornmeal.
Add ice water a tablespoon at a time (approximately 3 tablespoons in all), stirring the dough around the bowl with a fork.
As soon as it is moist enough to gather into a ball, wrap in wax paper and refrigerate for about 30 minutes.
Handle the dough as little as possible.
Roll half of the pastry dough out on a floured surface to about 1/8-inch thickness.
The pastry should be about 1 1/2 inches larger than the the pie plate.
Repeat with the other half of dough for a double crust pie, or freeze the remaining dough for a future pie.
Makes enough for a double crust for a 9- or 10-inch pie, or two single crusts.
My Note: I trusted this one and had a wonderful result.
The juices from the filling didn't even make the crust soggy.
Like some PotPie Do.
* If recipe calls for a pre-baked crust, prick the pie shell with a fork and bake in a preheated 350*F. oven for about 3 minutes; remove from the oven and prick some more if the crust is puffing up.
Return to the oven and bake 5 minutes longer.
Place on a wire rack to cool, then fill as recipe directs.
* For best results, refrigerate all ingredients prior to making the dough - even the flour.
*Use pastry flour or all-purpose.
Bread flour has too much gluten to make a tender crust, and cake flour is too soft to give the proper body.
*Lard and shortening produce the most tender crusts.
You may use half lard or shortening and half butter if you want the buttery flavor.
*The pockets of fat make the flakiness in the crust.
Use a pastry blender or 2 knives to cut in fat.
Dough should still have some pea-size pieces.
Handle as little as possible with your hands.
*All liquids should be ice-cold.
*For a flakier crust, substitute ice cold sour cream or heavy cream for the water.
*Sugar in a pastry dough sweetens and tenderizes.
*Blend liquid in just until the dough begins to hold together.
Overworking toughens the dough.
*Chill the dough for 30 minutes for easier rolling.
*To prevent a soggy crust, refrigerate for 15 minutes before filling or seal by brushing with slightly beaten egg white, then refrigerate for 15 minutes.
*Setting the pie pan on a metal baking sheet during baking also helps prevent soggy crusts.
*Enhance the flavor of your dough by adding spices such as nutmeg, ginger, or cinnamon.
*Meringue won't \"weep\" if you blend a teaspoon of cornstarch into the sugar before beating it into the egg whites.
*Sprinkle toasted ground nuts or fine cookie crumbs over the dough and gently press them in before filling or baking.
** How to Freeze Pie Crust Dough **
Take some of the work out of making pie by making your pie crusts ahead and freezing them.
Here's how:.
Option 1:.
Make up the dough for your pie crust, following the instructions in the recipe that you've chosen.
Then, form the dough into a ball; and place it in a freezer bag, or wrap it in a double layer of plastic wrap.
Label and date it.
Note: If your pie crust recipe makes more than one crust, divide the dough into individual pie amounts before freezing.
Store your dough in the freezer for up to three months.
To Use: Thaw your pie dough in the fridge overnight.
Then, roll it out as usual.
Option 2:.
Make your dough; roll it out; and form your crust in a pie plate.
Then, stick the whole thing pie plate and all in a freezer bag.
To Use: Thaw your pie crust in the refrigerator overnight, and proceed with your pie recipe; or use your crust frozen, and simply add a couple minutes to the normal bake time.
Tips: Keep a couple pie crusts in the freezer at all times for easy last-minute desserts.
Think about making your pie filling ahead, too.
Make your pie crusts in disposable pie plates, so you can make a bunch at once (this will also make them easy to stack in the freezer).
*And practice!
Every time you make a pie crust from scratch, it will get easier.
Soon it will take only a few minutes - less time than letting a refrigerated crust soften at room temperature.
And the cost savings are really tremendous.
Have fun experimenting!","url":"https://recipe.bluelayer.org/recipe/50485/pie-pastry-how-to-and-tips"},{"id":"50480","title":"Spiced Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
honey","directions":"Preheat oven to 400.2.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Chill 10 minutes.3.
Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin.
Add buttermilk mixture to flour mixture; stir just until moist.4.
Turn dough out onto a lightly floured surface; knead lightly 4 times.
Roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
Reroll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
Bake at 400 for 14 minutes or until golden.
Remove from pan; cool 2 minutes on wire racks.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/50480/spiced-pumpkin-biscuits"},{"id":"50476","title":"Homemade Ginger Preserve Recipe","ingredients":"water, bottled, generic
ginger root, raw
sugars, granulated","directions":"Wash and peel ginger root.
Cut into small pieces.
Soak them in cold water to cover for 30 minutes, then drain.
Place the ginger in a small saucepan and add 1 1/2 cups cold water to cover.
Bring to a boil and cook over medium heat for 40 minutes or until the ginger are soft.
Next, drain the ginger in a colander.
After that, place the sugar and remaining 1/2 cup of water in a medium-sized heavy-bottomed pan and cook until sugar dissolves.
Add ginger.
Mix well.
Cook 12 minutes.
until thick.
Remove from heat.
Aside until cold.
Store in an airtight container.
Enjoy.
See my web sites www.
stellarecipe.
webs.
com www.
recipesrilanka.
blogspot.
com","url":"https://recipe.bluelayer.org/recipe/50476/homemade-ginger-preserve-recipe"},{"id":"50473","title":"Lazy Oven Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, paprika
spices, pepper, red or cayenne","directions":"Preheat oven to 425.
spray a 9x13 inch metal pan with no stick spray.
Rinse chicken and drain but do not dry.
Put flour and seasonings in a paper or plastic bag and shake to blend.
put 2-3 pieces of chicken in bag and shake.
arrange chicken in pan.
Bake 30 min then turn chicken over for another 20 minute.
If using white meat reduce cooking time to not over cook and dry out.","url":"https://recipe.bluelayer.org/recipe/50473/lazy-oven-fried-chicken"},{"id":"50471","title":"Spiced Citrus Dump Chicken","ingredients":"oil, olive, salad or cooking
lime juice, raw
orange juice, raw
lemon juice, raw
spices, chili powder
spices, paprika
spices, pepper, red or cayenne
spices, pepper, black
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"For immediate cooking: Pre-heat oven to 350F Place all ingredients into a large baking dish, turn chicken to coat.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag.
Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
For the oven: Preheat the oven to 350F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
On the grill: cook over medium heat until juices run clear.","url":"https://recipe.bluelayer.org/recipe/50471/spiced-citrus-dump-chicken"},{"id":"50460","title":"Chocolate and Marshmallow Fluff Ice Cream with Dark Chocolate Chunks","ingredients":"cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows","directions":"In a bowl, whisk together cream, milk, chocolate syrup and sugar until smooth and combined.
Pour into ice cream maker and churn according to manufacturers instructions.
Pour chocolate pieces into maker, again following manufacturers instructions (mine were mixed in the last 5 minutes of churning).
Pour ice cream into a freezer safe bowl.
Gently fold in marshmallow fluff.
Dont mix in completely, you want to see it streaked.
Cover and freeze until serving.
Makes about 1 quart.","url":"https://recipe.bluelayer.org/recipe/50460/chocolate-and-marshmallow-fluff-ice-cream-with-dark-chocolate-chunks"},{"id":"50449","title":"Bastani Akbar Mashti - Iranian Ice Cream","ingredients":"ice creams, vanilla
cream, fluid, heavy whipping
water, bottled, generic","directions":"The cream used to prepare the ice cream should be very thick.
Leave the cream in a tray in the freezer until it is frozen.
Ice-cream should not be very hard.
Cut frozen cream into small pieces and mix with ice-cream.
Add rose-water and mix well.
Place the mix in the freezer for at least one hour.","url":"https://recipe.bluelayer.org/recipe/50449/bastani-akbar-mashti-iranian-ice-cream"},{"id":"50442","title":"Green Beans-Canning-Raw Pack","ingredients":"beans, snap, green, raw
salt, table
water, bottled, generic","directions":"Wash beans.
Drain.
Remove strings and trim ends.
Cut into 2 inch pieces.
Pack beans into a hot quart jar leaving 1 inch head space.
Add Salt.
Ladle boiling water over beans-again leaving 1 inch head space.
Wipe rims and adjust 2 piece caps.
Process quarts for 25 minutes at 10 pounds pressure.
**Shouldyou wish to use pints use 1/2 t salt and process 20 minutes at 10 pounds pressure.","url":"https://recipe.bluelayer.org/recipe/50442/green-beans-canning-raw-pack"},{"id":"50437","title":"Butterscotch Pudding","ingredients":"water, bottled, generic
nuts, hazelnuts or filberts
milk, canned, condensed, sweetened
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
water, bottled, generic
sugars, brown","directions":"Place first 5 ingredients over a saucepan until melted.
Stir in rest of ingredients.
Pour batter into a pie plate.
Bake at 350F for 30 minutes until done.","url":"https://recipe.bluelayer.org/recipe/50437/butterscotch-pudding"},{"id":"50433","title":"Pain a lAncienne Rustic Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the flour, salt, yeast, and water in a mixing bowl.
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute.
If mixing by hand, use a large spoon and stir for about 1 minute, until well blended.
The dough should be coarse and sticky.
Let the dough rest for 5 minutes to fully hydrate the flour.
If making ciabatta, drizzle the olive oil over the dough; if making mini baguettes, omit the oil.
Then mix on medium-low speed using the paddle attachment, or by hand using a large, wet spoon or wet hands, for 1 minute.
The dough should become smoother but will still be very soft, sticky, and wet.
Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 10 minutes.
Transfer the dough to a lightly oiled work surface.
With wet or oiled hands, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough.
Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.
The dough should be significantly firmer, though still very soft and fragile.
Place the dough back in the bowl, cover, and let sit at room temperature for 10 minutes.
Repeat this process three more times, completing all repetitions within 40 minutes.
(You can also perform the stretch and folds in the bowl, as shown on page 17.)
After the final stretch and fold, immediately cover the bowl tightly and refrigerate overnight or for up to 4 days.
The dough will rise, possibly to double its original size, in the refrigerator.
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
Remove the dough from the refrigerator about 1 hour before baking for mini baguettes, and 3 hours in advance for ciabatta (or an hour earlier if the dough hasnt increased to 1 1/2 times its original size in the refrigerator overnight).
To make ciabatta, about 1 hour after taking the dough out of the refrigerator, line the back of a sheet pan with parchment paper and generously dust the entire surface with flour.
Use a wet or oiled bowl scraper to transfer the dough to the work surface, taking care to handle the dough as little as possible to avoid degassing it.
Dust the top surface of the dough with flour and also flour your hands.
Using your hands or a metal pastry scraper, gently coax and pat the dough into a rough square measuring about 9 inches on each side, still taking care to degas it as little as possible.
For small ciabatta, cut the dough into 3 even strips about 3 inches wide and 9 inches long (the pieces will each weigh about 12 ounces or 340 grams).
For larger ciabatta, cut the dough in half.
With floured hands, gently fold the dough in thirds, like folding a letter but without applying any pressure.
Gently roll the folded dough in the dusting flour to coat it, then lift the dough and place it on the parchment paper, again rolling it in the dusting flour on the parchment.
Rest the dough seam side down on the parchment and repeat with the other pieces of dough.
Mist the tops of the dough pieces with spray oil and loosely cover the pan with plastic wrap or a clean, lint-free towel.
After 1 hour, gently roll the pieces over so the seam side is up, lift and cradle each piece with floured hands, and, working from the underside, gently coax it to a length of 5 inches (for small ciabatta) to 7 inches (for large ciabatta).
Lay the pieces back on the parchment seam side up.
Straighten the sides of each piece with your hands or a pastry scraper so that they are more rectangular than oblong, mist with spray oil again, then cover loosely and proof for 1 hour more.
About 45 minutes before baking, preheat the oven to 550F (288C) or as high as it will go, and prepare the oven for hearth baking (see page 30).
Slide the dough, parchment and all, onto the stone; if you arent using a baking stone, simply put the whole pan into the oven.
Pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450F (232C).
Bake for 12 minutes, then rotate the pan and bake for 15 to 20 minutes more, until the crust is a rich brown (streaked with the dusting flour).
The bread should puff a little, and the crust should be hard when tapped (itll soften as it cools).
Cool on a wire rack for 45 minutes before slicing.
To make mini baguettes, about 45 minutes before baking, preheat the oven to 550F (288C), or as high as it will go, and prepare the oven for hearth baking (see page 30).
After the dough has been out for 1 hour, generously dust the entire surface of a wooden peel with flour or line the back of a sheet pan with parchment paper (you can either dust the parchment with flour or mist it with spray oil so that you can slide and move the dough if need be).
Use a wet or oiled bowl scraper to transfer the dough from the bowl to the work surface, taking care to handle the dough as little as possible to avoid degassing it.
Dust the top surface of the dough with flour and also flour your hands.
Using your hands or a metal pastry scraper, gently coax and pat the dough into a rough square about 8 inches on each side, still taking care to degas it as little as possible.
Cut off a slice of dough about 1 1/2 inches wide and roll it into the dusting flour to lightly coat it and keep it from sticking to the remainder of the dough.
Working with floured hands and tools, carefully transfer the slice to the prepared peel or parchment paper, cradling it with both hands to keep it from stretching too much.
You can straighten it by spreading your hands underneath the dough as you lay it down; it should elongate slightly, to 9 to 10 inches.
Repeat with the rest of the dough, placing the pieces 1 inch apart, until the peel or parchment is full.
If you cant fit all of the pieces on the peel or parchment, bake those that are ready before cutting the remainder.
Its better to work in manageable batches than to try to cram all of them in the oven, especially if your stone or oven wont easily hold all of them.
Scoring the dough is an option, but because it risks degassing the dough, I advise against it until you have made these a few times.
Slide the mini baguettes onto the baking stone using short, quick back-and-forth motions with the peel, or by sliding the parchment paper onto the stone.
Pour 1/2 cup of hot water into the steam pan, then lower the oven temperature to 475F (246C).
Bake for 12 to 18 minutes total, rotating the pan as needed for even browning.
The crust should be a rich brown, the loaves should puff a little, and the crust should be hard when tapped (the crust will soften slightly as the bread cools).
Cool on a wire rack for at least 15 minutes.
For an interesting ciabatta texture and a nice design on the surface of the bread, mix a small amount of coarse rye flour or whole wheat flour in with the dusting flour.","url":"https://recipe.bluelayer.org/recipe/50433/pain-a-lancienne-rustic-bread"},{"id":"50432","title":"Golden Buttery Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Butter 2 (15x10x1-inch) baking sheets; set aside.
Combine sugar, corn syrup and water in 3-quart heavy saucepan.
Cook over medium heat, stirring occasionally, 8-12 minutes or until sugar is dissolved and mixture comes to a full boil .
Add butter; continue cooking, stirring occasionally, 15-25 minutes or until candy thermometer reaches 280F, or small amount of mixture dropped into ice water forms a hard but pliable strand.
Stir in peanuts; continue cooking, stirring constantly, 10-12 minutes or until candy thermometer reaches 305F or small amount of mixture dropped into ice water forms a hard brittle strand.
Remove from heat; stir in baking soda.
Pour mixture immediately onto prepared sheets; spread evenly to about 1/4-inch thickness.
Cool completely.
Break into pieces.
Store in container with tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/50432/golden-buttery-peanut-brittle"},{"id":"50429","title":"Hayes Street Grill Apricot Crisp","ingredients":"butter, without salt
apricots, dried, sulfured, uncooked
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
spices, cinnamon, ground","directions":"Preheat oven to 375F (190C).
Lightly butter a 9-inch pie pan or shallow, round baking dish with a little of the butter.
Toss the fruit in lemon juice and granulated sugar to taste.
Pile into a baking dish.
Combine the flour, remaining butter, brown sugar, salt and cinnamon in a bowl.
Rub together with fingertips until the mixture is crumbly.
Sprinkle on top of the fruit.
Bake for 35 to 45 minutes, until the fruit is bubbly around the edges and the top has browned.
Allow to cool briefly; serve while still warm, with whipped cream, creme fraiche or ice cream.","url":"https://recipe.bluelayer.org/recipe/50429/hayes-street-grill-apricot-crisp"},{"id":"50419","title":"Strawberry and Rosemary Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, rosemary, dried
salt, table
butter, without salt
cream, fluid, heavy whipping
jams and preserves, apricot
lemon juice, raw
sugars, powdered
water, bottled, generic","directions":"Special equipment: a 3-inch heart-shaped cookie cutter.
For the scones: Place an oven rack in the middle of the oven.
Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper.
Set aside.
In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal.
Transfer the mixture to a medium bowl.
Gradually stir in the cream until the mixture forms a dough.
On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle.
Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet.
Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick.
Cut the dough into more heart shapes and add to the baking sheet.
Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart.
Spoon a heaped 1/2 teaspoon of jam into each indentation.
Bake for 18 to 20 minutes or until the edges are golden brown.
Transfer the cooked scones onto a wire rack and cool for 30 minutes.
For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth.
Gradually add the water until the mixture is thin enough to spread.
Using a spoon, drizzle the glaze over the scones.
Let the glaze set for about 30 minutes.
Serve or store in an airtight plastic container for 2 days.
Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl.
Add the butter.
Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal.
Gradually stir in the cream until the mixture forms a dough.","url":"https://recipe.bluelayer.org/recipe/50419/strawberry-and-rosemary-scones"},{"id":"50404","title":"Cranberry Pot Pies","ingredients":"cranberries, dried, sweetened
sugars, granulated
sugars, brown
spices, cinnamon, ground
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"FOR THE FILLING: Combine all the ingredients in a 12-inch skillet and bring to a simmer over medium heat.
Cook until the cranberries break down and the mixture begins to thicken, about 15 minutes.
FOR THE TOPPING: Meanwhile, combine the flour, sugar, baking powder, baking soda, and salt in a food processor.
Add the butter and pulse until the mixture is the texture of coarse meal, Transfer to a medium bowl and fold in the buttermilk until a shaggy dough forms.
Turn the dough out onto a sheet of parchment paper and roll it into a 12-inch round.
Place the dough over the thickening filling.
Reduce the heat to low, cover, and cook until the dough is puffed and doubled in size, about 15 minutes.
To serve, cut the dough into 8 wedges.
Transfer each wedge to a serving bowl, and spoon the filling over the top.
Serve hot or warm.
(The pot pie is best eaten on the day it is made).","url":"https://recipe.bluelayer.org/recipe/50404/cranberry-pot-pies"},{"id":"50395","title":"Buttery Chocolate Nut Toffee","ingredients":"sugars, granulated
butter, without salt
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"in 2 qt saucepan combine sugar and butter.
cook over low heat stirring occaionally, until candy thermometer reaches 300*F (149*C) or a small amount of mixture dropped into ice water forms brittle strands 25-30 minutes.
spread on waxed paper-lined 15x10x1in jelly roll pan.
sprinkle chocolate chips over hot candy, let stand 5 minutes.
spread melted chocolate evenly over candy.
sprinkle with nuts, cool completely, break into pieces.
serve.","url":"https://recipe.bluelayer.org/recipe/50395/buttery-chocolate-nut-toffee"},{"id":"50373","title":"Potato Soup","ingredients":"potatoes, raw, skin
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
bacon, meatless
bacon, meatless
onions, raw
butter, without salt
salt, table
spices, pepper, black","directions":"Wash and peel potatoes.
Cook bacon until completely crispy.
Drain bacon, and keep 1/4 cup bacon grease.
Cut potatoes into quarters.
Crush bacon into small pieces.
Combine all ingredients in a large stock pot.
Heat over medium heat until the soup comes to a boil stirring frequently.
Lower heat to low and continue to simmer until the potatoes are soft stirring regularly.","url":"https://recipe.bluelayer.org/recipe/50373/potato-soup"},{"id":"50359","title":"Grilled Caribbean Chicken","ingredients":"oil, olive, salad or cooking
vinegar, red wine
spices, garlic powder
salt, table
spices, oregano, dried
spices, pepper, black","directions":"Rinse your chicken pieces in cold water and the juice of 2 limes.
Mix above ingredients in a small bowl, mixing well.
Cook chicken pieces on grill, about 20-25 minutes per side, basting chicken with sauce the last 5 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/50359/grilled-caribbean-chicken"},{"id":"50353","title":"Oven-Fried Honey Garlic Chicken","ingredients":"honey
vinegar, red wine
delallo, italian seasoned breadcrumbs,
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, garlic powder","directions":"In medium bowl, whisk together honey, garlic, and vinegar.
Pour bread crumbs into separate bowl.
Set bowls aside.
Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.
Roll chicken pieces in honey mixture, then in bread crumbs; place in pan.
Bake at 375F for 30 minutes, or until cooked through.
Optional: for a thicker crust, roll the breaded chicken pieces in egg or more honey and then again in the bread crumbs.","url":"https://recipe.bluelayer.org/recipe/50353/oven-fried-honey-garlic-chicken"},{"id":"50351","title":"Macadamia Shortbread","ingredients":"nuts, macadamia nuts, raw
sugars, powdered
vanilla extract
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Put the macadamia nuts and sugar in a food processor and pulse until they reach the texture of fine crumbs.
Then add the vanilla extract and butter, and pulse again until smooth.
Add 4.4 ounces of the flour, and pulse until just combined.
Remove and knead in as much of the remaining flour as you need to create a smooth dough.
Roll the dough in plastic wrap, to form a log approximately 20cm in length, then refrigerate for half an hour.
Preheat the oven to 350 degrees.
Take the dough log from the fridge, cut into 0.5cm-thick slices.
Push a few extra macadamia pieces into each biscuit, then remove the plastic wrap.
Place on a baking sheet and bake on the middle shelf of the oven for eight to nine minutes, until just set.
Cool the biscuits on a tray, then transfer them to a wire rack.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/50351/macadamia-shortbread"},{"id":"50345","title":"Meat Crust Pie Recipe","ingredients":"beef, grass-fed, ground, raw
milk, buttermilk, fluid, cultured, lowfat
sauce, worcestershire
spices, pepper, black
bread crumbs, dry, grated, plain
onions, raw
salt, table","directions":"Pack into 9\" pie pan to cover the bottom and sides.
Press another pie on top.
Bake at 350 degrees for 7 min.
Remove upper pan, bake for 3 min more.
Turn into this warm meat shell.
Two c. heated and seasoned mixed vegetables (1 package frzn); 1 c. cut up fresh or possibly cooked tomatoes, liquid removed.
Garnish with green pepper rings (cooked for 5 min).
Return to oven, bake for 20 min.
Makes about 6 servings.","url":"https://recipe.bluelayer.org/recipe/50345/meat-crust-pie-recipe"},{"id":"50338","title":"Watermelon Barbecue Sauce","ingredients":"spices, garlic powder
spices, onion powder
watermelon, raw
catsup
sugars, brown
lemon juice, raw","directions":"Cut the melon into pieces and place in a saucepan.
Cook it uncovered over medium heat until the melon is the consistency of applesauce (approximately 23 hours).
Stir it occasionally.
Add remaining ingredients.
Simmer uncovered over low heat for 2 hours.
Allow to cool to room temperature before using.","url":"https://recipe.bluelayer.org/recipe/50338/watermelon-barbecue-sauce"},{"id":"50337","title":"Pumpkin Pie Oatmeal in the Crockpot","ingredients":"oats
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
pumpkin, raw
spices, cinnamon, ground","directions":"Throw everything in the crockpot the night before (see note below regarding prep for the crock, which you would need to do before adding ingredients), and whisk, whisk, whisk!
As for the milk, I used skim milk, but you use whatever kind you drink (you can also use soy, almond or rice milk).
I love cinnamon, so I threw in a dash.
You can omit it entirely or add a little more.
Do whatever floats your boat.
Cook on low for 5 9 hours.
The cooking time depends on your crockpot and how you like your oatmeal.
I prefer mine thicker so that I can thin it to the best texture.
After cooking, give the oatmeal a good strong stir to make sure everything is nicely incorporated.
The oatmeal will be very thick; I thinned mine with a little milk.
Now, add your toppings!
Whatever toppings your heart may desire!
Nuts, dried fruit, butter, sugar, honey, molasses or maple syrup!
This recipe freezes very well (I had a bowl of my previously frozen oatmeal this morning).
Just divy it up into small containers, cool it in the refrigerator, then toss them in the freezer for another morning.
This recipe is sure to please any oatmeal fan.
Im currently playing with the recipe to make all sorts of flavors (my current favorite is banana nut.
I will post that one later).
* NOTE: use whatever method you wish to make your crockpot non-stick (maybe you already have a non-stick one.
Use liners, non-stick spray, whatevs.
I did not use anything and it did stick.
I simply let it soak with soapy water until I could scrub it clean, but some people may not have the affinity for washing dishes that I have.","url":"https://recipe.bluelayer.org/recipe/50337/pumpkin-pie-oatmeal-in-the-crockpot"},{"id":"50300","title":"Homemade Udon Noodles - Stompin' Your Way to Dinner!","ingredients":"salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Dissolve the salt in the water.
Set aside.
In a very large bowl that youll be able to knead the dough in, add the flour and make a little well in the center.
Add the salted water.
Use the fork to pull a little bit of flour into the liquid, and then start to use your hands to work the moistened flour into the rest of the flour.
Depending on the moisture content of your flour, you might need to add a bit more water.
As the dough comes together, it should form into a lumpy ball.
If it is too ragged, sprinkle in a bit more water and work it into the dough.
Start seriously kneading the dough as hard as you can for about 10 minutes, on a board dusted with bread flour.
If the dough is too sticky, knead in a touch more of the bread flour.
To knead, fold over from the top, and use the heel of your palm to press it flat again.
Turn the dough 45 degrees and repeat.
Form the dough into a ball, dust it lightly with flour, and seal it in a large - at least one gallon - zip lock bag.
Unzip the bag just slightly on one side so air can escape.
Wrap the bag in a large dish towel.
Set it on the ground and stand on it.
Be careful - the combination of plastic and towel can be slippery!
Move around, do a little dance, hop up and down, take a stroll.
Your whole body weight on the dough will work it like your hands never could.
This helps make the noodles good and chewy.
After a few minutes, take the dough out of the bag.
It will be pretty flat, but with a rolling pin, roll out any irregularities.
Then fold it in thirds, dust it lightly with flour, put it back in the bag, wrap it in the towel and walk on it some more.
Repeat this process about 4 times.
Then, leaving the dough in the bag, let it rest for 3 hours in a warm place.
After its had a chance to rest, walk on it one more time, making a point to try to spread the dough as much as possible.
The thinner you can get it by walking on it, the easier the rest of the process will be.
Take the dough out from the bag and roll it out on a floured surface until it is a square about 1/8-inch thick.
The dough may be pretty stiff and springy, so this may be a bit challenging.
If you cant seem to get it thin enough with a rolling pin or if you want a more refined udon, cut it into 4 pieces and run it through the thickest setting of a pasta machine, and give them a good dusting of flour.
Or, if you have the time, cover the dough with a damp (not wet) towel and let it rest for half an hour, then continue rolling.
Next, dust the dough lightly with flour, fold it from the top to the center and then from the center to the bottom (like an accordian).
Then, with one of the long edges facing you, slice off the dough in 1/8-inch pieces.
Dust the sliced pieces with a bit more flour as you go to prevent them from sticking.
Boil the noodles immediately in a large pot of boiling water, covering them with a towel while you are waiting for the water to come to a boil.
The noodles will need to boil for about 7 minutes, stirred with a chopstick to prevent them from sticking together.
Traditionally, the noodles are served hot, with a dashi-based stock.
But, they are also delicious stir fried with a splash of sesame oil, oyster sauce, soy, sesame seeds and some vegetables or meat of your choice.","url":"https://recipe.bluelayer.org/recipe/50300/homemade-udon-noodles-stompin-your-way-to-dinner"},{"id":"50298","title":"Buttery Pistachio Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
nuts, pistachio nuts, raw
leavening agents, baking soda","directions":"Butter 2 (15x10x1-inch) baking pans; set aside.
Combine sugar, corn syrup and water in 3-quart saucepan.
Cook over medium heat, stirring occasionally, 10-15 minutes or until sugar is dissolved and mixture comes to a full boil.
Add butter.
Continue cooking, stirring occasionally, 35-40 minutes or until candy thermometer reaches 280F or small amount of mixture dropped into ice water forms a pliable strand.
Stir in pistachios.
Continue cooking, stirring constantly, 15-20 minutes or until candy thermometer reaches 305F or small amount of mixture dropped into ice water forms a brittle strand.
Remove from heat; stir in baking soda.
Pour mixture evenly into prepared pans; spread about 1/4 inch thick.
Cool completely; break into pieces.","url":"https://recipe.bluelayer.org/recipe/50298/buttery-pistachio-brittle"},{"id":"50272","title":"Breaded Fish with Tartare Sauce","ingredients":"delallo, italian seasoned breadcrumbs,
spices, oregano, dried
spices, pepper, red or cayenne
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
fish, cod, atlantic, raw
butter, without salt","directions":"Preheat the oven to 230degrees/450 F/gas 8.
Grease a shallow ovenproof baking dish.
Combine the breadcrumbs, oregano and cayenne pepper on a plate and blend together.
Mix the milk with the salt in a bowl, stirring well to dissolve the salt.
Dip the pieces of cod fillet in the milk, then transfer to the plate and coat with the bread-crumb mixture.
Arrange the coated fish in the prepared baking dish, in a single layer.
Drizzle the melted butter or margarine over the fish.
Bake in the preheated oven for 10-15 minutes, until the fish flakes easily when tested with a fork.","url":"https://recipe.bluelayer.org/recipe/50272/breaded-fish-with-tartare-sauce"},{"id":"50268","title":"Vortbrod (Beer Bread)","ingredients":"alcoholic beverage, beer, regular, all
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt
molasses
orange juice, raw
spices, cloves, ground
spices, ginger, ground
raisins, seeded","directions":"Warm beer to 100 degrees F. Stir yeast into small amount of i in order to proof it.
If it bubbles, etc., it's good to use.
Otherwise, no -- and you'd need to start over with fresh yeast that does work.
Bring butter, molasses, spices to a boil.
Cool so that it is slightly warm on wrist.
Mix this with the rest of the beer, yeast mixture, salt, and a scant 1/2 cup of flour.
Work and knead in enough of the flour to make a smooth, elastic dough.
Raisins should be added in toward the end of the kneading.
Allow to rise until doubled.
Divide into two pieces.
Shape into tins.
Let rise 30 minutes.
Bake at 350 degrees F for 40-50 minute.","url":"https://recipe.bluelayer.org/recipe/50268/vortbrod-beer-bread"},{"id":"50264","title":"Ginger Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soy sauce made from soy (tamari)
spices, ginger, ground
oil, olive, salad or cooking","directions":"Cut the pork into bite sized pieces.
Marinate in soy sauce and ginger.
Cook pork slices in the oil over high heat.","url":"https://recipe.bluelayer.org/recipe/50264/ginger-pork"},{"id":"50251","title":"Chocolate Wafer Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Mix crumbs and melted butter or margarine until well blended.
Press into an 8 or 9 inch pie plate.
Chill until firm.","url":"https://recipe.bluelayer.org/recipe/50251/chocolate-wafer-crust"},{"id":"50249","title":"Daniel Boone's Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, paprika
water, bottled, generic
cream, whipped, cream topping, pressurized","directions":"Roll the pieces of chicken in a wooden mixing bowl of flour heavily seasoned with salt, pepper and paprika.
Grease a large cast iron skillet with the butter and fry each piece of chicken.
Brown well on both sides.
Then reduce the heat slightly and add the water.
Cover the skillet and cook for 15 minutes on each side.
Take the fried chicken from the skillet and pour off all but 2 tablespoons butter.
Add the flour to the melted butter, blend well and stir until nicely browned.
Then add the salt, pepper, paprika and boiling water.
Simmer until the gravy is smooth and thickened, stirring constantly.
Lastly, stir in the cream and blend.
Pour this gravy around the chicken on a large platter.","url":"https://recipe.bluelayer.org/recipe/50249/daniel-boones-fried-chicken"},{"id":"50236","title":"English Toffee Candy","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Heat Butter, Sugar and water in a 3 quart sauce-pan to a rolling boil.
When mix reaches 305 degrees pour onto a greased large cookie sheet.
Sprinkle chocolate Chips over the candy.
As chocolate melts spread with a butter knife.
Spread nuts evenly over the pan, shaking lightly until all nuts stick.
Cool until hard.
Break into pieces.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/50236/english-toffee-candy"},{"id":"50223","title":"Flaky Pie Shells","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"In a food processor, pulse the flour with the sugar and salt until combined.
Add the shortening and butter and pulse until the mixture resembles small peas.
Sprinkle the water on top and pulse just until the dough comes together.
Turn the dough out onto a lightly floured surface and knead 2 or 3 times.
Divide the dough in half and pat into disks.
Wrap in plastic and refrigerate until firm, at least 30 minutes.
Preheat the oven to 350.
Let the dough stand at room temperature for 10 minutes.
On a lightly floured surface, roll out 1 disk to a 14-inch round 1/8 inch thick.
Wrap the pastry around the rolling pin and carefully fit it into a 10-inch glass pie plate.
Trim the overhang to 1/2 inch.
Fold the overhang under and crimp the edges.
Refrigerate the uncooked pie shell for 10 minutes.
Repeat with the remaining pie dough.
Line the pie shells with foil and fill with pie weights or dried beans.
Bake in the center of the oven for 20 minutes, or until just set.
Carefully remove the foil and weights and bake the pie shells for 10 minutes longer, or until lightly browned and cooked through.
Let cool completely before filling.","url":"https://recipe.bluelayer.org/recipe/50223/flaky-pie-shells"},{"id":"50195","title":"Crunchy Orange Bagels","ingredients":"wheat flours, bread, unenriched
marmalade, orange
nuts, walnuts, english
salt, table
leavening agents, yeast, baker's, active dry
orange juice, raw
water, bottled, generic
honey","directions":"Chop the walnuts and add all of the ingredients to a bowl.
The best marmalade to use is one that contains orange peel.
Knead the dough well for 10 minutes.
Split the dough into 3 equal pieces and form into balls.
Cover with damp paper towels and leave the bagels to rest for 10 minutes.
Once rested, roll the balls out into circles.
Fold one side over to the center of the circle and roll the dough up without letting too much air in.
Once rolled, fix in place securely and stretch.
Squash, then apply a little water to each end of the roll and form into a ring.
Once it's a ring leave to prove for a second time for 20 minutes.
While waiting, boil some water and add it to a frying pan.
Preheat the oven to 200C.
Once the water in the frying pan has boiled, add the bagel and boil for 30 seconds on each side.
Once boiled, drain away any water left on the bagels and bake for 20 minutes.
Finished!","url":"https://recipe.bluelayer.org/recipe/50195/crunchy-orange-bagels"},{"id":"50190","title":"Rice Krispies Treats","ingredients":"butter, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Over low heat, melt margarine in a 3 quart saucepan.
Add marshmallows and continue to stir constantly until they are melted.
Add cereal and mix well.
Turn into a 13 x 9-inch buttered pan.
Press firmly and refrigerate.
I use a sheet of wax paper that is buttered on one side.
I put the buttered side down on top of the cereal mixture and then press it down firmly.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/50190/rice-krispies-treats"},{"id":"50187","title":"Crunch and Munch","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
butter, without salt
sugars, granulated
syrups, corn, light","directions":"Spread popcorn and peanuts on a baking sheet and keep warm in your oven set to 300 degrees while you prepare the butter toffee.
You don't need to preheat the oven.
Melt the butter in a medium saucepan over medium/low heat.
Add sugar and corn syrup and simmer, stirring occasionally.
Pop a candy thermometer into the mixture and watch it closely.
When the thermometer reaches 300 degrees pour the candy over the warm popcorn and peanuts.
Stir well so that the candy coats the popcorn.
Put the popcorn back into the oven for 5 minutes, then stir it again to coat the popcorn.
Repeat if necessary to thoroughly coat all of the popcorn.
Pour coated popcorn and peanuts onto wax paper.
When cool, break up the chunks into bite-size pieces and store it all in a covered container.","url":"https://recipe.bluelayer.org/recipe/50187/crunch-and-munch"},{"id":"50177","title":"Miso Spice","ingredients":"miso","directions":"Heat the oven to 175.
Line a baking sheet with parchment paper.
Smear the miso in an even layer, as thinly as possible, over the parchment.
Its O.K.
if its ragged around the edges or even a little thick in places.
Bake, undisturbed, until large pieces of miso peel easily from the paper, about 3 hours.
Turn the pieces and bake on the other side, until the miso crumbles easily, another 3 to 4 hours.
Let the miso cool, then crumble it with your fingers or grind finely in a spice mill or designated coffee grinder.
(It keeps in the fridge in a sealed jar for months.)","url":"https://recipe.bluelayer.org/recipe/50177/miso-spice"},{"id":"50155","title":"Marinated Beef Tenderloin","ingredients":"beef, grass-fed, ground, raw
catsup
water, bottled, generic
salad dressing, italian dressing, commercial, regular
mustard, prepared, yellow
sauce, worcestershire","directions":"Pierce meat with a fork in several places.
Put meat in a deep plastic bag.
Combine all ingredients and pour over meat.
Refrigerate for 24 hours.
Preheat oven to 425 and bake for 40 - 50 minutes, depending on how you prefer your meat cooked.
Please note * marinating time is not included in preparation time.","url":"https://recipe.bluelayer.org/recipe/50155/marinated-beef-tenderloin"},{"id":"50142","title":"Fajita Wings","ingredients":"honey
lime juice, raw
spices, chili powder
soy sauce made from soy (tamari)
chicken, broilers or fryers, wing, meat and skin, raw","directions":"In a large plastic bag, mix honey, lime juice, chili powder, and soy sauce.
Add wings; seal bag and mix to coat.
Chill, turning occasionally, at least 1 hour or up to a day.
Lift out wings and place in a single layer on racks in 2 broiler pans, each about 10 by 15 inches.
Bake in a 450F oven for 15 minutes.
Turn the pieces over and continue baking for another 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/50142/fajita-wings"},{"id":"50136","title":"Pine Nut Brittle","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
syrups, corn, light
salt, table
nuts, pine nuts, dried","directions":"Line a 13-by-9 inch jelly-roll pan with parchment or wax paper, then lightly grease the paper with nonstick cooking spray or butter.
In a large, heavy-bottomed saucepan, stir the sugar and water together.
Add the butter and corn syrup and clip a candy thermometer to the side of the pan.
Place the pan over medium-high heat and bring the mixture a boil.
Turn up the heat to high and continue to cook until the mixture turns deep golden brown and registers 350F on the candy thermometer.
Immediately turn off the heat and very carefully remove the candy thermometer.
Stir in the salt with a large wooden spoon, a slotted metal spoon, or a heatproof spatula, then stir in the pine nuts.
Make sure the caramel coats all the nuts.
Turn the mixture out onto the jelly-roll pan, and using a spatula, spread it toward the sides of the pan so the nuts are in a single layer.
Let the brittle cool completely before breaking it into pieces and storing in an airtight plastic container.
Keep in a cool, dry place for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/50136/pine-nut-brittle"},{"id":"50129","title":"Light & Crispy Florentines","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
nuts, almonds
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"[To make the cookie dough] Combine the vegetable oil and milk in a bowl along with the sugar and salt and mix well.
Add the cake flour and gently mix in.
Once the moisture has been incorporated into the dough has, put it into a plastic bag.
(Depending on the temperature and humidity, the dough might become a bit crumbly or powdery, but don't worry.)
Roll out the dough with a rolling pin, then let it rest in the refrigerator for 30 minutes.
Fold the dough lengthwise, then width-wise, and roll it out.
Repeat this step 3 or more times until the dough is even, then roll out into a 3-mm thick rectangle.
Evenly pierce the dough in several places with a fork.
Bake in an oven preheated to 160C for 15 minutes.
Once the middle has has browned, it's ready.
(I use a gas oven.)
Leave to cool on a wire rack.
[To make the almond praline:] Mix the caramel syrup and milk together well, then quickly stir in the almonds.
Pour the mixture over the cookie dough and evenly spread it out.
Bake in a 160C oven for 15 more minutes.
Trim off the rough edges of the dough and slice into your preferred shapes to complete.
I usedto make the caramel syrup.
Refer to Steps 14 and 15 of that recipe.
[To make simple caramel:] 40 g sugar, 40 ml water, 40 ml milk.
Boil everything together in a saucepan or microwave.
[To make caramel when making these a gift:] 20 g sugar, 30 g honey, 10 g vegetable oil, 70 ml milk.
Boil everything together in a saucepan or microwave.","url":"https://recipe.bluelayer.org/recipe/50129/light-crispy-florentines"},{"id":"50125","title":"Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"First melt white chocolate in a double boiler or microwave depending on your preference
Once chocolate is completely melted add the crushed peppermint candy into the chocolate then pour mixture into cookie sheet that's lined with parchment paper sprinkle a few more peppermint candy on top and refrigerate for an hour
Then after its refrigerated you can take it out and break it into pieces","url":"https://recipe.bluelayer.org/recipe/50125/peppermint-bark"},{"id":"50114","title":"Family Favorite Apple Crisp","ingredients":"apples, raw, with skin
butter, without salt
lemon juice, raw
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt","directions":"Preheat oven to 375 degrees F (190 degrees C).
Butter a 9x13-inch baking dish.
Spread apple slices into prepared baking pan.
Dot with 1 tablespoon butter pieces and sprinkle with lemon juice.
Mix flour, rolled oats, brown sugar, cinnamon, and salt together in a bowl.
Cut butter into oat mixture until the mixture resembles coarse crumbs; spread over apples.
Bake in the preheated oven until topping is browned and apples are soft and tender, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/50114/family-favorite-apple-crisp"},{"id":"50095","title":"Mexican Praline Candy Recipe","ingredients":"sugars, brown
nuts, pecans
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
salt, table","directions":"Mix all ingredients together except pecans.
Cook till sugar is thoroughly dissolved.
Add in pecans and cook, stirring constantly, till when tested in cold water a very hard (not hard) ball forms.
If you get it too hard, add in a little lowfat milk and cook a few seconds.
Remove from heat and dip by teaspoonful on an oiled piece of waxed paper.","url":"https://recipe.bluelayer.org/recipe/50095/mexican-praline-candy-recipe"},{"id":"50088","title":"Honey Walnut Crusted Salmon","ingredients":"fish, salmon, atlantic, wild, raw
oil, olive, salad or cooking
nuts, walnuts, english
honey
vinegar, cider
salt, table
spices, pepper, red or cayenne
spices, pepper, black","directions":"Preheat your oven to 400 degrees F. Cut thawed Alaskan salmon into 1 inch strips, place strips on a rimmed baking sheet skin side down and then lightly brush with olive oil.
In a small bowl combine your chopped walnuts, honey, apple cider vinegar, salt, cayenne and pepper.
Top each piece of salmon with a layer of the walnut mixture.
Place fish in your preheated oven and cook for 9-11 minutes, then immediately serve.","url":"https://recipe.bluelayer.org/recipe/50088/honey-walnut-crusted-salmon"},{"id":"50083","title":"Pumpkin Pie Smoothie (Vitamix)","ingredients":"pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, canned, condensed, sweetened
yogurt, greek, plain, nonfat
spices, cinnamon, ground
beverages, protein powder whey based
water, bottled, generic","directions":"Place all the ingredients in the Vitamix container in order listed and secure the lid.
Run machine on variable speed #1, quickly increase to #10, then switch to high.
Allow machine to run 20-30 seconds or until smooth.
Top with whipped cream and a dust of cinnamon if desired.","url":"https://recipe.bluelayer.org/recipe/50083/pumpkin-pie-smoothie-vitamix"},{"id":"50075","title":"Take-Along Oven Fried Chicken","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cheese, parmesan, hard
nuts, almonds
parsley, fresh
salt, table
spices, thyme, dried
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 375 degrees.
Blend cereal in blender until fairly well crushed.
Add the next 7 ingredients.
Blend to mix.
Spray foil lined cookie sheet with non-stick cooking spray (butter flavored is best).
Spread chicken pieces on prepared cookie sheet.
Spray chicken with non-stick cooking spray.
Pour blended coating into plastic or paper bag.
Drop chicken pieces two at a time into coating and shake to coat.
Place back onto cookie sheet.
Bake at 375 degrees for 1 1/2 hours or until juices run clear.","url":"https://recipe.bluelayer.org/recipe/50075/take-along-oven-fried-chicken"},{"id":"50065","title":"Mazapanes de Cacahuate","ingredients":"nuts, almonds
sugars, powdered","directions":"Grind the peanuts in a food processor.
Add the sugar and continue mixing, scraping the sides from time to time, until the peanuts release their oil and a compact paste is formed when pressed between your fingers.
Be patient as this may take a bit of time depending on your food processor.
Put some of the paste into a 2-inch-diameter cookie cutter, filling it up about 3/4 inch high.
Press down with your hands until compacted.
Remove the cutter carefully and repeat until all the paste is used.
Wrap in cellophane or tissue paper like a sugar candy.
To prepare the wrapper using cellophane or tissue paper, cut 10 pieces into 4 by 3-inch rectangles.
Then cut thin strips of a little less than 1 inch from the short sides toward the center all the way down.
Put the marzipans in the center and roll over so the candy is fully covered, then twist the ends.","url":"https://recipe.bluelayer.org/recipe/50065/mazapanes-de-cacahuate"},{"id":"50059","title":"Falooda (Pakistani Ice Cream Sundae Float)","ingredients":"ice creams, vanilla
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, basil, dried
syrup, maple, canadian
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Soak basil seed for 2 hours and drain water.
They will swell and look like little eyeballs.
Boil noodles and drain and cool.
Make in 3 individual glasses.
You will be dividing all ingredients between 3 glasses.
Add noodles.
Add kulfi cut in small pieces.
Add Basil seeds.
Add Rose syrup.
Add milk.","url":"https://recipe.bluelayer.org/recipe/50059/falooda-pakistani-ice-cream-sundae-float"},{"id":"50053","title":"Pumpkin Pie Spice Mix","ingredients":"spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
spices, cloves, ground","directions":"Mix the ingredients up and use in your recipe.","url":"https://recipe.bluelayer.org/recipe/50053/pumpkin-pie-spice-mix"},{"id":"50046","title":"The Best Pie Crust Recipe","ingredients":"butter, without salt
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"combine flour and salt in medium sized bowl.
cut in butter and shortening with pastry blender or fork.
add water a little bit at a time, using a fork or hands to blend.
stop adding water when dough is able to stay in a ball.
lightly flour a flat surface and rolling pin.
press ball of dough into a flat disk, place onto floured surface.
roll dough beginning in middle and pushing outward.
roll dough onto rolling pin, then unroll over pie pan.
FOR UNFILLED PIE ('blind' baking): preheat oven to 400 degrees, bake for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/50046/the-best-pie-crust-recipe"},{"id":"50035","title":"Chinese Black Sesame Rolls","ingredients":"seeds, sesame seeds, whole, dried
oil, corn, peanut, and olive
water, bottled, generic
sugars, granulated
water, bottled, generic
cornstarch","directions":"Toast sesame seeds in a skillet over low heat until fragrant.
Place in a blender or food processor and blend 5 minutes, occasionally scraping sides.
Add oil and puree 5 minutes, or until mixture resembles soft peanut butter.
Add 1 cup of water.
Process until paste dissolves.
Add remaining water, sugar, water chestnut powder and cornstarch.
Process until blended.
Pour batter into a large bowl.
Fill the bottom of a steamer with water and bring to a boil.
Place steamer basket on top.
Lightly oil a heavy-duty cake or loaf pan that will fit into the steamer basket.
Pour batter in a thin layer into the pan.
Place pan in steamer and steam 4 minutes or until mixture is set.
Remove and cool.
Loosen sides with a spatula, then roll up lengthwise.
Place seam-side down on a lightly oiled plate or pan.
Repeat steaming process with remaining batter, stirring batter and oiling the pan each time.
Slice rolls into 3-inch pieces and serve at room temperature.
Rolls may be refrigerated, but steam to soften before serving.","url":"https://recipe.bluelayer.org/recipe/50035/chinese-black-sesame-rolls"},{"id":"50034","title":"Apple Goodie","ingredients":"apples, raw, with skin
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Open 1 jar apple pie filling and put in baking dish.
Mix oatmeal, brown sugar, flour, baking soda and baking powder together and cut butter into the mixture.
Put crumbs on top.
Bake at 375 for 35-40 minutes.
Serve hot or cold.
Delicious with ice cream.","url":"https://recipe.bluelayer.org/recipe/50034/apple-goodie"},{"id":"50023","title":"Easy, Fast roasted Yukon potatoes","ingredients":"oil, olive, salad or cooking
spices, paprika
salt, table
spices, garlic powder
chives, raw
potatoes, raw, skin","directions":"Cut potatoes in bite size pieces.
Mix all spices together, add olive, mix to combine.
In a microwave proof dish, add potatoes, cook in microwave for 6 minutes, covered
Transfer to a nonstick skillet, brown or until tender.
Take off stove, add chives and serve.","url":"https://recipe.bluelayer.org/recipe/50023/easy-fast-roasted-yukon-potatoes"},{"id":"50015","title":"Chocolate Caramels","ingredients":"sugars, granulated
sugars, brown
butter, without salt
nuts, walnuts, english
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
salt, table
vanilla extract","directions":"Cut chocolate in small pieces.
Add sugar, butter, salt, syrup, and cream.
Cover and boil 5 minutes.
Uncover.
Boil slowly, stirring constantly, to firm ball stage.
Remove from fire.
Add flavoring and stir until well blended.
Pour quickly over nuts which have been placed in well-buttered pan.
When cool cut in squares.","url":"https://recipe.bluelayer.org/recipe/50015/chocolate-caramels"},{"id":"50006","title":"Award Winning Strawberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
salt, table
nuts, pecans
butter, without salt
sugars, granulated
cornstarch
water, bottled, generic
syrups, corn, light
strawberries, raw
strawberries, raw","directions":"To makethe pie crust, mix together the first six ingredients and press into a 9-inch pie plate.
Bake in a 400F oven for 12 minutes, let cool.
In a saucepan, combine sugar and cornstarch.
Add water and corn syrup.
Cook and boil for 2 minutes.
Add Jello powder.
Cool for 10 minutes.
Arrange cut strawberries in the cooled crust.
Cover with the filling and chill for 4 hours or overnight.
Top with whipped cream before serving.","url":"https://recipe.bluelayer.org/recipe/50006/award-winning-strawberry-pie"},{"id":"49996","title":"Berry Perfect Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
goji berries, dried
cornstarch
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
lemon juice, raw
butter, without salt","directions":"Into a 9 inch pie plate, sift together flour, sugar and salt.
In a glass measuring cup whisk together 1/2 c oil and 3 T milk.
Pour over flour mixture in pie plate, mixing with a fork until evenly dampened.
If it is still too dry to work with your hands, mix a little more oil with milk and add to flour mixture.
With your hands, press dough evenly against the bottom and the sides of the pie plate allowing the excess to fall on the counter.
You should end up with about a 1/3 of a cup of \"crumb\" mixture for a crumble topping.
Flatten edges around pie edge with fork dipped in milk.
Preheat oven to 350 degrees.
Wash berries.
Add cornstarch, sugar,cinnamon and nutmeg.
Stir gently.
Place berry mixture in pie plate.
Sprinkle with lemon juice.
Place slices of butter over top of berries.
Then top with reserved crust.
Bake 45-50 minutes, checking after 30 minutes to ensure that crust is not too brown.
If the crust is browning too quickly, tent with aluminum foil.
Is best served warm with vanilla bean ice cream!","url":"https://recipe.bluelayer.org/recipe/49996/berry-perfect-pie"},{"id":"49982","title":"Caramel-Nut Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
nuts, walnuts, english
sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda","directions":"Spray a roasting pan with non-stick cooking spray.
Remove any unpopped kernels from the popped corn.
Place popcorn and nuts in pan.
Keep warm in a warm 300F oven.
Combine brown sugar, butter and corn syrup in a 2-quart saucepan.
Bring to boiling over medium heat, stirring constantly for about 12 minutes.
Cook and stir for 5 minutes more.
Remove from heat and using a wire whisk stir in the baking soda.
The mixture will foam so be careful and keep stirring.
Pour the caramel mixture over the popcorn and nuts and stir gently to coat.
Bake in 300Fe oven for 15 minutes.
Stir the popcorn and bake for 5 more minutes.
Remove from the oven and spread on a large piece of foil to cool.
Break apart to serve.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/49982/caramel-nut-corn"},{"id":"49970","title":"Rosemary Parmesan Scalloped Potatoes","ingredients":"butter, without salt
potatoes, raw, skin
salt, table
spices, pepper, black
spices, rosemary, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard","directions":"Preheat the oven to 350F.
Grease a 9 x 13-inch casserole dish with some butter.
Layer one-third of the potato slices in the bottom of the casserole dish, overlapping slightly, so that the dish is completely covered.
Dot the top of the potatoes with 4 tablespoons of the butter, then season with 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, and 1/2 teaspoon of the rosemary.
Repeat these layers two more times.
Pour the milk over the top of the potatoes.
Place the casserole dish in the oven and bake for 1 hour.
Remove from the oven and evenly sprinkle the Parmesan cheese over the potatoes.
Bake for 30 more minutes or until the top is golden brown and the potatoes can be pierced with a knife easily.
Vegetarian friendly!","url":"https://recipe.bluelayer.org/recipe/49970/rosemary-parmesan-scalloped-potatoes"},{"id":"49968","title":"Oatmeal Shortbread","ingredients":"oats
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
butter, without salt
vanilla extract","directions":"Preheat oven to 350F Butter a 9\" square baking dish.
Cut a piece of heavy-duty aluminum foil about 20\" by 8 1/2\", place into baking dish and butter that as well.
Toss oats, flour, salt and sugar in a large bowl.
Work butter and vanilla into flour with fingers or a wooden spoon, until coarsely crumbly and uniform.
Pack mixture into prepared baking pan.
Place in preheated oven for 20-30 minutes, until golden brown.
Cool 20-30 minutes in pan; lift out using foil sling and place on a rack until completely cool before cutting into 2\" squares.","url":"https://recipe.bluelayer.org/recipe/49968/oatmeal-shortbread"},{"id":"49963","title":"Texas Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Method:.
Mix together flour, baking powder, salt and oil.
Slowly add the warm milk and stir until a loose sticky ball is formed.
Knead for two minutes on a lightly floured surface.
Dough should be firm and soft.
Let dough rest in a bowl covered with a damp cloth or plastic wrap for 20 minutes.
After dough has rested break off eight sections, roll them into balls, place on a plate and cover with damp cloth or plastic wrap.
let rest for 10 minutes.
( it is important to let dough rest, otherwise it will be like elastic and hard to roll out).
One at a time pat dough into a 4 inch circle, and then roll with a rolling pin form the center until it is thin and about 8 inches in diameter.
( like rolling a pie crust, dust with a little flour to prevent dough form sticking to the rolling pin.)
Don't overwork the dough or it will be to stiff.
keep rolled out tortillas covered until ready to cook.
In a dry iron skillet or electric griddle heated to med/high cook tortillas about 30 seconds on each side.
It should start to puff a bit when done, and should have a nice brown speckled appearance.
Keep cooked tortillas covered or wrapped in a napkin till ready to eat.
Leftovers are great reheated over an open flame on your gas stove.
If you have leftovers.","url":"https://recipe.bluelayer.org/recipe/49963/texas-flour-tortillas"},{"id":"49955","title":"Healthy Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine oil with flour and salt .
Drizzle with milk.
This makes 2 crusts, or one top and one bottom Enjoy!
Cindy","url":"https://recipe.bluelayer.org/recipe/49955/healthy-pie-crust"},{"id":"49951","title":"Four Star Rugelach + Cinnamon Twists","ingredients":"cheese, cottage, creamed, large or small curd
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
spices, cinnamon, ground
apricots, dried, sulfured, uncooked
nuts, walnuts, english
currants, zante, dried","directions":"Spoon cheese into a sieve over a bowl and allow it to drain.
Using a rubber spatula, toss cheese occasionally.
Remove 1 cup of the drained cheese for the dough.
Process flour and salt just to combine.
Scatter all the butter pieces over and process with on/off pulses until butter appears to disappear into the flour mix.
Scatter the 1 cup cottage cheese over the mix and process with on/off pulses just until comes together into a cohesive ball.
Divide dough into quarters; shape each into a flat disk.
Wrap in plastic and refrigerate until firm, at leat 4 hours; or freeze, well wrapper, up to 1 month.
Line baking sheet wtih foil.
Combine sugar and cinnamon.
Remove one dough package at a time from refrigerator.
Set aside for 10 minutes before rolling on a lightly floured surface, roll into a circle.
With a small metal spatula, spread only 1 tablespoon jam very thinly over dough.
Sprinkle with 2 tablespoon cinnamon-sugar, then with 1/4 cup nuts and 2 tablespoon currants.
With rolling pin, lightly roll to press filling ingredients into the dough.
Using a sharp knife, cut circle into 16 pie-shaped wedges; roll.
Place 1 inch point down, on foil-lined sheet.
Make 36 pastries.
Bake 15 to 20 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/49951/four-star-rugelach-cinnamon-twists"},{"id":"49949","title":"Pumpkin Pecan Pie Smoothie","ingredients":"pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
nuts, pecans
syrup, maple, canadian
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground","directions":"Combine all ingredients in a blender.
Blend until the nuts are thoroughly processed and the mixture is smooth.
Pour into a glass and serve immediately or chill for later.","url":"https://recipe.bluelayer.org/recipe/49949/pumpkin-pecan-pie-smoothie"},{"id":"49940","title":"Dried Beef & Dill Pickle Spread","ingredients":"cheese, parmesan, hard
cream, sour, cultured
onions, raw
pickle relish, sweet
beef, grass-fed, ground, raw
spices, garlic powder","directions":"Chop dill pickles into pieces slightly larger than pickle relish, about 1/4\".
Measure 1 1/2 cups & set aside.
Use a knife to cut dried beef into pieces, about 1/2\".
Set aside.
Combine cream cheese, sour cream, onion & garlic powder.
Process til smooth.
Scrape into large bowl & stir in rest of ingredients.
Chill til ready to serve.
Serve with Ritz crackers.
I don't recommend putting pickles & beef in processor because this dip needs the chunky texture.
Servings/yield are not exact.","url":"https://recipe.bluelayer.org/recipe/49940/dried-beef-dill-pickle-spread"},{"id":"49939","title":"Fresh Coconut Milk","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic","directions":"Preheat oven to 400F.
Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the \"eyes\" are.
Drain the liquid and save for use in other recipes.
Place the coconut on a cookie sheet and bake for 15 minutes.
Remove from oven and let it cool until it can be handled (about 5 minutes).
If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
Remove the white flesh with a spoon or table knife.
Peel off the thin, brown inner skin with a vegetable peeler.
Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes.
Let cool for 5 minutes.
Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid.
For thinner milk, add a little more water.
Use in any recipe calling for coconut milk.
Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.","url":"https://recipe.bluelayer.org/recipe/49939/fresh-coconut-milk"},{"id":"49936","title":"Dad's Mazola No-Roll Pie/Pastry Shell","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift dry ingredients into pie pan.
Combine Mazola and milk in measuring cup.
Whip with a fork and pour all at once over flour mixture.
Mix with fork until flour is completely dampened.
Press evenly and firmly with fingers to line bottom of pan; then press dough up to line sides and partly cover rim.
Be sure dough is pressed to uniform thickness.
To flute, pinch dough lightly with fingers.
Do not use a high fluted edge.
For baked shell:.
Prick entire surface with a fork; bake in hot oven (425 d F) 12-15 minutes.
Cool; fill as desired.
For unbaked shell:.
Fill as desired and bake in hot oven (400 d F) 15 minutes; then reduce heat to moderate (350 d F) and bake until filling tests done.","url":"https://recipe.bluelayer.org/recipe/49936/dads-mazola-no-roll-pie-pastry-shell"},{"id":"49923","title":"Marmie's Foolproof White Bread - Cheese and Herbs Optional","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, oregano, dried
cheese, parmesan, hard
spices, garlic powder","directions":"In a small bowl, disolve first 3 ingredients - being sure the water is only warm, so as not to kill the yeast.
Let yeast mixture sit 5 - 10 min to rise.
In a large bowl wisk together next 4 ingredients to disolve.
Add yeast mixture to the bowl and wisk.
Add in 13 cups flour 2 or 3 cups at a time and wisk - it will be gooey and sticky at this point --
Now it is time to get dirty -- add 1 cup of the remaining 2 cups flour and knead it with your hands in the bowl at first, it will be really sticky, but persevere as it will release from your hands as you knead more flour into the dough.
Sprinkle 1/2 cup flour onto the clean countertop ( so the dough does not stick to counter) and turn the dough out on to countertop.
Please be patient with me as I try to describe 'kneading' ( I cook I don't write!
).
Face the counter and fold the dough over and place the heels of your hands on the dough and push dough down and somewhat forward.
With your fingertips grab and secure the farthest edge of the dough and pull it up towards yourself and fold on top of itself.
Give it a quarter turn and repeat the fold, push and turn motions untill dough is of the right smooth and elastic consistiency.
Knead for 4 - 10 min untill the dough is no longer sticky but soft and smooth.
Add a bit more flour as required for right consistiency and to avoid the dough getting stuck on the counter,.
You should end up with a soft 'ball' of bread dough.
Put the 1 Tablespoon Vegetable Oil in a bowl at least twice the size of your dough, place your dough upside down in the oil and spin gently to coat dough.
Turn dough over and cover with a damp tea towel.
Allow dough to sit for approx 1 hour in a draft free area untill it has doubled in size.
(in the cold oven with a pan of hot water on the bottom rack will speed things up a bit too.
).
When dough is doubled, poke your two fingers into the dough and if your finger dimples remain it is ready to punch down.
With your fists gently 'punch' the air out of the dough.
Turn dough out on to the counter.
With a sharp knife divide evenly into 4 loaf size portions and shape accordingly.
Alternately you can shape one portion or more into 12 buns for each.
(I will incorporate cheese or herbs sometimes for a really great dinner bun.
).
Place shaped loaves or buns loosley in a pan sprayed with Pam or like product .
leaving enough room to double again as it rises.
(about an hour).
Place in preheated oven at 350 degrees F and bake for 30-40 minute Buns are usually about 30 min, bread a bit longer.
To check doneness, bread should be golden brown and when you tap on the top of the loaf with your fingertip, listen for a hollow sound.
Remove from oven placing on wire rack.
If desired you can melt the 1 tsp butter with the 1 tsp.sugar and the 2 Tbsp milk and give the tops of the bread/buns a light glazing with a pastry brush.
This creates a softer crust with a touch of sweetness and a nice shine.
Some will prefer a crispier natural crust.
Allow bread to remain in pans for 10 minute then remove from pan turn out gently on to a wire rack.
(not upside down).
Don't wait too long before the next steps -- your delicious bread might get too cold -- so.
Grab the butter --
Grab the Jam --
Grab a cup of Coffee --
Grab a Loved one --
And dig into your loaf of yummy homemade bread!","url":"https://recipe.bluelayer.org/recipe/49923/marmies-foolproof-white-bread-cheese-and-herbs-optional"},{"id":"49922","title":"Autumn-Spiced Buttered Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
pumpkin, raw
salt, table","directions":"Pop kernels according to manfacturers directions for your popcorn popper.
Meanwhile, combine butter, sugar, and pumpkin pie spice in a small bowl.
The brown sugar wont dissolve completely, but once you mix it up with the popcorn it wont make a difference.
Drizzle over freshly popped corn.
Add a pinch or so of salt and toss to combine.
Eat up.
It goes quickly.
Serves 6.
(maybe)","url":"https://recipe.bluelayer.org/recipe/49922/autumn-spiced-buttered-popcorn"},{"id":"49915","title":"Golden Graham Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive","directions":"melt chocolate in microwave.
place cereal and peanut mixture on wax paper.
pour chocolate over all.
chill and break into pieces.","url":"https://recipe.bluelayer.org/recipe/49915/golden-graham-crunch"},{"id":"49914","title":"Dana's Dark Chocolate Bark","ingredients":"nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,
vanilla extract
spices, cinnamon, ground
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line a large baking sheet with parchment paper or a Silpat sheet and set aside.
Toast hazelnuts in a dry pan until warmed and fragrant.
Let the nuts cool, then chop and set chopped pieces aside.
In a double boiler, slowly melt chocolate, stirring gently with a wooden spoon until smooth.
Stir in vanilla and cinnamon; add brown rice cereal and mix gently.
Pour mixture onto lined baking sheet and smooth out evenly into a rectangular shape (it doesn't have to be perfect).
Sprinkle with chopped hazelnuts and set aside for 1 to 2 hours (or 30 to 45 minutes in the fridge) until chocolate hardens.
Break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/49914/danas-dark-chocolate-bark"},{"id":"49903","title":"Sugar Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic
butter, without salt
sugars, brown
milk, canned, condensed, sweetened
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"To make the crust, combine the flour and salt in a large bowl.
Add the lard, and with a pastry cutter or two forks, cut the lard into the flour until the mixture resembles small peas.
Add the ice water, 2 tablespoons at a time, and mix with two knives.
Add just enough water so that all the flour is incorporated and the dough pulls together into a rough ball.
Turn out onto a lightly floured board, and with a rolling pin flatten the dough into a 6-inch square.
Scatter the butter pieces all over the dough, then fold the dough in half.
Roll the dough back out into a 6-inch square, then fold and roll out again.
Repeat once more, then cover the dough with plastic wrap, and refrigerate for an hour.
Preheat the oven to 375 degrees.
Remove the dough from the refrigerator, and allow to soften.
To make the filling, combine the sugar, condensed milk, flour and butter in a medium-size bowl.
Stir until smooth.
On a lightly floured board roll out the dough until it is 1/4 inch thick.
Gently lift the dough, and put it in a 9-inch pie pan.
Trim the edges, then pour in the filling.
Bake for 15 minutes, then reduce the heat to 325 degrees, and continue baking for another 25 minutes.
The filling will look cracked and bumpy.
Do not overbake.","url":"https://recipe.bluelayer.org/recipe/49903/sugar-pie"},{"id":"49896","title":"Krispy Party Logs","ingredients":"sugars, brown
butter, without salt
dates, deglet noor
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Boil brown sugar, butter and dates together for 5 minutes.
Remove from heat; add pecans, coconut and Rice Krispies.
Cool until mixture canbe handled.
Shape into small logs.","url":"https://recipe.bluelayer.org/recipe/49896/krispy-party-logs"},{"id":"49889","title":"Rice Krispies Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cheese, parmesan, hard
salt, table
spices, pepper, black
spices, parsley, dried
spices, basil, dried
spices, oregano, dried
spices, paprika
spices, onion powder
spices, garlic powder
butter, without salt","directions":"Preheat the oven to 400 F. Line a rimmed baking pan with foil.
Find a wire cooling rack that will fit inside the baking pan, spray it with non-stick cooking spray, place it in the prepared pan and set the pan aside.
Pound down the thick part of the chicken breast so the chicken is even thickness.
In a medium bowl, combine the crushed cereal, Parmesan cheese, salt (if using), pepper, parsley, basil, oregano, paprika, onion powder and garlic powder.
Stir to mix well.
Place the melted butter in a shallow bowl.
Place the crumb mixture in a pie plate or on a sheet of waxed paper.
Dip each piece of chicken in the melted butter, letting any excess drip off, then coat both sides of the chicken with the cereal mixture, making sure to coat the chicken liberally.
Place the coated chicken on the rack in the baking pan.
Drizzle any remaining butter over each piece of chicken.
Bake on the bottom rack of the oven and bake at 400 F for 25-30 minutes, or until juices run clear and chicken is cooked through.
Makes 4-6 servings depending on how large the chicken pieces are.
Adapted from Olson Family Treasured Recipes cookbook; recipe contributed by Betsy Mattila.","url":"https://recipe.bluelayer.org/recipe/49889/rice-krispies-chicken"},{"id":"49871","title":"Autumn Creamy Pumpkin Pie Dip","ingredients":"pumpkin, raw
cheese, parmesan, hard
sugars, brown
vanilla extract
spices, cinnamon, ground","directions":"In a medium bowl, beat the pumpkin and the cream cheese until smooth.
Beat in the brown sugar, vanilla, and pumpkin pie spice or cinnamon; combine well and beat until smooth.
Cover and refrigerate until serving time.
We like to serve this with ginger cookies and apple slices as dippers.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49871/autumn-creamy-pumpkin-pie-dip"},{"id":"49867","title":"Simply Decadent Ice Cream Pie With Raspberry Sauce Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Combine crumbs and butter in a bowl, mix thoroughly.
Press proportionately into a 9 inch pie pan.
Bake at 350 degrees for 5 min.
Cold on rack for 10 min.
Chill.","url":"https://recipe.bluelayer.org/recipe/49867/simply-decadent-ice-cream-pie-with-raspberry-sauce-recipe"},{"id":"49861","title":"Rice Krispie Chocolate Bars","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive","directions":"melt chocolate and peanut butter together , i tried it in microwave an wasnt happy with that , do double boiler
line 9x13 pan with foil
butter
add rice krispies to chocolate mixture
pour into buttered pan
can sprinkle some peanuts on top.","url":"https://recipe.bluelayer.org/recipe/49861/rice-krispie-chocolate-bars"},{"id":"49856","title":"Cherry Crisp Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
cherries, sweet, raw
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
butter, without salt","directions":"Preheat oven to 375F.
In a small mixing bowl, combine crust ingredients with a fork until mixture resembles wet sand.
Press into the bottom and up the sides of a standard pie plate, using the back of a spoon or fingers.
Combine filling ingredients in a large mixing bowl; set aside until juice begins to form (Note: If the cherries are especially juicy, add more cornstarch for thickening.
Otherwise, the pie filling will not set up well).
Pour cherry mixture into crust.
In a small mixing bowl, combine topping ingredients until butter is thoroughly incorporated.
With fingers, crumble atop cherry filling.
Bake for 45-60 minutes or until topping is crispy and brown, and filling is bubbly.
To allow the pie filling to set up well, cool for at least two hours on a wire rack.
Cut into eight slices to serve.
If desired, garnish each slice with a scoop of vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/49856/cherry-crisp-pie"},{"id":"49843","title":"The Best Bread Ever ;)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"start by blending your flour, salt and sugar with a wisk in a large bowl, blend well for about one minute.
in a measuring cup ad your yeast and a half cup of (a little warmer than) luke warm water (not hot) stir, cover for 2 minutes.
Add one cup of (a little warmer than) luke warm water to your yeast mixture, cover.
Make a well in your flour mixture add yeast and water mix.
Cover the bowl with a warm damp cloth and a kitchen towel set aside for 10 minutes.
When the bubbles in the water are showing that lets you know your yeast is working so now its time to start mixing.
With a spatula ( i like to use plastic, it seems to stick less) start blending the flour mix with the water until a very sticky dough forms.
prepare a cutting board for kneeding by dusting it with flour.
dump your stick dough onto the board.
dust your hands and start kneeding the dough for about ten minutes.
( i like to press my dough into a pizza shape and fold it press again fold, stretch etc.
for about the first five minutes then i start a traditional kneeding action).
once a smooth texture is there ( carefull not to dry out your dough to much with flour) shape a round ball and coat with about 2 table spoons of EVVO.
Line a large bowl with wax paper and spray with non stick cooking spray, place dough in to rise.
Cover with the same warm damp cloth and kitchen towel and place in room temperature for 1 1/2 hours ( up to 3 hours) for first rise.
Once the dough has doubled in size prepare your cutting board with wax paper coated with cooking spray.
Remove dough from bowl onto prepared board.
using your hands, ( not a knife) pull apart into two pieces, shape loaves.
( i like to make the loaves about 8 - 10 inches long and about 4 inches withe but this is not really important, sometimes i braid them too!)
OK, now place another piece of wax paper sprayed with cooking spray over the top of both loaves cover with a towel and place in room temp for 1 hour ( second rise).
Now its time to prepare your oven.
Pre heat oven to 425. cover your baking stone with about 1/4 cup of corn meal and place in the oven on middle rack.
On a lower rack place pan with about 1 cup of water ( this keeps your crust from getting brown to quick) You want your baking stone to be really hot when its time to put the bread inches Once your hour is up your bread will have grown a bit ;) so remove your towels and wax paper with one hand ( im right handed) my left i place it gently on one loaf.
using my right hand i take the wax paper and turn the loaf upside down into my left hand being carefull not to disturb the shape and air in my loaf.
open the oven pull out your rack with the baking stone and place your loaf directly onto your cornmeal.
close oven.
set timer for 10 minutes.
after 10 minutes turn down oven to 400 and bake for 20 more minutes.
Watch that your crust isnt getting to brown (i like mine golden brown, think of the color of honey :) ) IF your crust is how you like it cover with a double fold of foil just over the top.
turn oven off and let stand in oven for 5 more minutes.
Remove to cooling rack.
Slice after 10 minutes and serve.
Repeat baking process with second loaf.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/49843/the-best-bread-ever"},{"id":"49839","title":"Vegan Cheesecake","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
tofu, raw, regular, prepared with calcium sulfate
sugars, granulated
vanilla extract
lemon juice, raw
wheat flour, white, all-purpose, unenriched","directions":"Mix all crust ingredients together by hand until crumbly.
Press evenly into spring-form or 9″ pie pan.
Bake at 450 degrees for 5 minutes.
Preheat oven to 325 degrees.
Blend all ingredients in food processor or blender until smooth.
Pour into baked pie shell.
The batter should be thick like custard.
Bake for 1 hour.
Once timer has sounded, turn oven off and leave cheesecake in oven for another hour.
Chill overnight, or at least 6 hours, and serve plain or top with favorite topping.","url":"https://recipe.bluelayer.org/recipe/49839/vegan-cheesecake"},{"id":"49828","title":"Crispy Rye Crackers Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
honey
spices, caraway seed
salt, table","directions":"Place water in a large bowl, sprinkle yeast on top, and let rest until yeast has dissolved, about 10 minutes.
Add remaining ingredients and stir to combine.
Place dough on a surface sprinkled with rye flour and knead until smooth, about 5 to 10 minutes.
(If the dough becomes too sticky, sprinkle it with additional rye flour as needed.)
Divide dough into 8 pieces and roll each piece into a ball.
On a surface sprinkled with rye flour (a warm spot is best), place dough balls at least 2 inches apart, cover with plastic wrap, and let rest until almost doubled in size, at least 1 hour.
Meanwhile, heat the oven to 400 degrees F and arrange two racks to divide the oven into thirds.
Line two baking sheets with parchment paper and set aside.
Remove 1 dough ball from underneath the plastic wrap (keep the remaining dough balls covered) and place on a surface generously dusted with rye flour.
Roll into a very thin, even round (until you can see the caraway seeds) about 10 to 11 inches in diameter, turning the dough often to keep it from sticking.
Using a knife or a 1-inch circular cookie cutter, cut a hole in the middle of the round (this makes it easy to cool the crackers on the handle of a wooden spoon).
Place the round on one of the prepared baking sheets and repeat rolling and stamping a second round, placing it on the other baking sheet.
Discard the cut-out dough centers.
Place both baking sheets in the oven and bake until the crackers have lightened in color but are not yet browned, about 6 minutes.
Rotate the baking sheets between racks and continue baking until the crackers are dark brown all over and crisp, about 4 to 6 minutes more.
Transfer the crackers to a wire rack or long wooden spoon handle (anchored to a counter or table) to cool.
Repeat with remaining dough balls.
Store the crackers in an airtight container for up to 10 days.","url":"https://recipe.bluelayer.org/recipe/49828/crispy-rye-crackers-recipe"},{"id":"49825","title":"NESTLE TOLL HOUSE Famous Fudge by NESTLE TOLL HOUSE","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
candies, marshmallows
candies, semisweet chocolate
nuts, pecans
vanilla extract","directions":"LINE a 8-inch-square baking pan with foil.
COMBINE the sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 4 to 5 minutes.
Remove from heat.
STIR in the marshmallows, morsels, nuts and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan; refrigerate for 2 hours or until firm.
Lift from pan; remove foil.
Cut into 48 pieces.
FOR MILK CHOCOLATE FUDGE:.
SUBSTITUTE: 1 3/4 cups (11.5-oz.
pkg.)
NESTLE TOLL HOUSE Milk Chocolate Morsels for Semi-Sweet Morsels.
FOR BUTTERSCOTCH FUDGE:.
SUBSTITUTE: 1 2/3 cups (11-oz.
pkg.)
NESTLE TOLL HOUSE Butterscotch Flavored Morsels for Semi-Sweet Morsels.
FOR PEANUTTY CHOCOLATE FUDGE:.
SUBSTITUTE: 1 2/3 cups (11-oz.
pkg.)
NESTLE TOLL HOUSE Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts.
Note:.","url":"https://recipe.bluelayer.org/recipe/49825/nestle-toll-house-famous-fudge-by-nestle-toll-house"},{"id":"49817","title":"Beer Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, brown
spices, cinnamon, ground
butter, without salt
alcoholic beverage, beer, regular, all
nuts, walnuts, english","directions":"Cream together the butter or margarine and the brown sugar.
Cut in flour, baking soda and spice.
Blend in beer slowly to form a soft dough.
Drop by teaspoonfuls and top with a walnut piece.
Bake 12-15 minutes at a 350 degree F (175 degrees C) oven until lightly brown.
Cool one minute on cookie sheet and remove to wire rack.","url":"https://recipe.bluelayer.org/recipe/49817/beer-cookies"},{"id":"49812","title":"Rustic Peach & Berry Galettes","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
butter, without salt
peaches, yellow, raw
blueberries, raw
sugars, granulated
honey
butter, without salt","directions":"Pastry.
In a small bowl, whisk butttermilk and water.
In a large bowl, whisk flour, cornmeal, sugar and salt.
Using pastry blender or two knives, cut in butter.
Sprinkle pastry with buttermilk mixture; with a fork mix until just combined, you may not need all of the buttermilk mixture, save any left to brush on just before putting in oven.
Turn pastry onto lightly floured surface; divide into four pieces and press each into disc shape.
Wrap discs individually in plastic wrap; refrigerate two hours or overnight.
To prepare galettes.
In a large bowl, combine peaches, berries, sugar and honey.
On lightly floured surface, roll chilled pastry discs into 6 inch circle, about 1/8 inch thick; transfer rounds to parchment lined baking sheet and repeat with remaining dough.
(I did not use parchment, I sprayed a rimmed cookie sheet with veggie spray).
Arrange 1 cup of peach mixture in centre of each circle, leaving 1 1/2 inch edge; top with butter.
Fold dough over fruit, pleating and leaving centre uncovered; brush pastry with water, (I used left over buttermilk mixture), and sprinkle with remaining sugar.
Bake in the bottom third of a 400f degree oven 20 to 25 minutes or until pastry is golden and crisp, cool on rack.
Serve warm with vanilla ice cream.
Almost any combination of 4 cups of fruit can be used, I used more blueberries, less peaches, because that is what I had around.
I also made only two and cut each one in half when I served it; for smaller servings they could even be cut into 4 each.","url":"https://recipe.bluelayer.org/recipe/49812/rustic-peach-berry-galettes"},{"id":"49804","title":"Dark Chocolate and Pomegranate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spices, ginger, ground
pomegranate juice, bottled
salt, table","directions":"Fit a heatproof bowl over a pot of simmering water, making sure the water doesnt touch the bottom of the bowl.
Place the chocolate in the bowl and stir until fully melted, about 5 minutes.
Remove the bowl from the pot and stir the crystallized ginger and half of the pomegranate seeds into the melted chocolate.
Line a small baking sheet with parchment paper.
Pour melted chocolate mixture onto the sheet.
Use a spatula to smooth the chocolate into one even layer about 1/4 inch thick (it does not need to fill the entire sheet).
Sprinkle chocolate with remaining pomegranate seeds and sea salt.
Chill for 20 to 30 minutes or until firm.
Break or cut into pieces and store in an airtight container, separating the layers with wax paper.
This is best served the same day its made, otherwise condensation may form on the surface.","url":"https://recipe.bluelayer.org/recipe/49804/dark-chocolate-and-pomegranate-bark"},{"id":"49790","title":"Milk Chocolate-Peanut Butter Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oil, corn, peanut, and olive","directions":"Line cookie sheet with foil.
In a medium saucepan, melt both chips over low heat, stirring constantly until smooth.
Remove from heat.
Stir in peanuts.
Spread to 1/4\" thickness on foil-lined cookie sheet.
Refrigerate about 30 minutes or until set.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/49790/milk-chocolate-peanut-butter-bark"},{"id":"49789","title":"Simple Chocolate Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
salt, table
cocoa, dry powder, unsweetened
spices, pepper, red or cayenne","directions":"Break the chocolate into pieces and place in a small saucepan.
Pour the heavy cream and the salt into the pan and set over medium heat.
Once the chocolate starts to melt, stir until the mixture is very smooth.
Move the pan to the refrigerator and chill until firm, approximately 1 hour.
In a small bowl, mix the cocoa powder and cayenne together.
Set aside.
Once the chocolate is firm to the touch, use a small 2-teaspoon cookie scoop to form balls.
Use your hands to quickly roll the balls and smooth out the creases.
Your hands will get very chocolaty, so you may want to wear plastic gloves.
Place the balls in the bowl of cocoa powder and roll around to thoroughly coat.
Then store them in an airtight container until ready to serve.
Serve the chocolate truffles at room temperature.
Set them out on the counter about 30 minutes before serving.
They can be stored in the fridge for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/49789/simple-chocolate-truffles"},{"id":"49777","title":"Krispies Bars","ingredients":"nuts, almonds
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt almond bark over low heat.
Add peanut butter to melted almond bark.
Stir together and remove from heat.
Add crispy rice cereal.
More than 3 cups may be needed; use extra until mixture looks more texturized than wet.
Spread mixture into a pan and allow to set before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/49777/krispies-bars"},{"id":"49764","title":"Hazelnut Microwave Brittle","ingredients":"sugars, granulated
syrups, corn, light
nuts, hazelnuts or filberts
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a 1 1/2 quart casserole dish, stir together sugar and syrup.
Microwave on HIGH for 4 minutes.
Stir in the hazelnuts and microwave on HIGH for 3 to 5 minutes.
Add butter and vanilla, blending well.
Microwave on HIGH for 1 to 2 minutes.
Pour mixture onto a lightly buttered warm cookie sheet.
Let cool for 1/2 to 1 hour.
Break into small pieces and drizzle with white and milk chocolate.
Store in an airtight container in a cool place.","url":"https://recipe.bluelayer.org/recipe/49764/hazelnut-microwave-brittle"},{"id":"49763","title":"\" Chocolate Dipped Granola Bars \"","ingredients":"oats
oil, canola
butter, without salt
salt, table
sugars, brown
honey
apple juice, canned or bottled, unsweetened, without added ascorbic acid
molasses
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat germ, crude
nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, pecans","directions":"Preheat oven to 350 .
In a bowl toss oats with canola oil , melted butter and salt.
Spread on baking sheet.
Toast in oven 15-20 min.stir ever now and then .
To make sure they do not burn.
Reduce heat to 325 .
(Jelly Roll Pan) .
In medium sausepan.
Combine brown sugar, honey, apple juice, molasses.
Heat mixture slowly.
Stirring until combined.stir in vanilla.
Remove from heat .
Take oats out of oven.
Toss the oats, rice cereal, wheat germ , pecans, almonds.
Pour sugar mixture over oats in bowl.Stirring as you pour.Toss to combine.
It will be sticky.
Press into baking sheet.
Lined with foil.
And sprayed.Press down into pan.
Bake 25 min.until golden brown.Remove from oven.
Cool..(Jelly Roll Pan ) .
Cut into pieces with a sharp knife.If easier you can cut them while warm
Melt chocolate.Dip the cooled bars in the chocolate.So that only chocolate is on top.
Set on parchment paper until to set.","url":"https://recipe.bluelayer.org/recipe/49763/chocolate-dipped-granola-bars"},{"id":"49761","title":"Fried Chicken Batters","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black","directions":"Variations: Chili-Fried Chicken: Prepare as directed, adding 1 tablespoon chili powder to seasoned flour.
Curry-Fried Chicken: Prepare as directed, adding 2 to 3 teaspoons curry powder and 1/4 teaspoon ginger to seasoned flour.
Cheesy-Fried Chicken: Prepare as directed, reducing flour in seasoned flour to 1/2 cup and adding 1/2 cup finely grated Parmesan cheese and 1 tablespoon oregano or marjoram.
Crisp-Fried Chicken: Dip pieces of chicken in buttermilk, or light cream, then dredge in self-rising flour and fry as directed.","url":"https://recipe.bluelayer.org/recipe/49761/fried-chicken-batters"},{"id":"49750","title":"Chocolate Fudge Frosting","ingredients":"cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"1) In a small pot, heat the cream until simmering.
2) Pull the pot off of the heat and add the chocolate pieces to the pot.
Let the pot sit for about 5 minutes.
3) Then start gently whisking the chocolate into the cream.
Whisk until the chocolate is completely incorporated and is smooth.
4) Set aside and let the mixture cool and stiffen up.
This should take about 1-1.5 hours.
5) Use an offset spatula to spread the chocolate fudge frosting onto your cake (or you could use a piping bag.)","url":"https://recipe.bluelayer.org/recipe/49750/chocolate-fudge-frosting"},{"id":"49745","title":"Quick and Easy Garlic Breadsticks","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, parsley, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
spices, garlic powder
salt, table","directions":"Measure your flour, salt, garlic powder, parsley, and baking powder into a big bowl.
Stir the dry ingredients together so that they are evenly distributed throughout the flour.
Now, pour in the milk.
Stir with a big spoon until you have a ball of dough that leaves the sides of the bowl.
You may have to dust the ball of dough with a little flour if it seems sticky to you.
Gently knead the ball of dough right there in the bowl 5 or 6 times.
Now place your dough on the counter.
You may use a piece of waxed paper under the dough if you like.
Using a rolling pin roll out the dough to a rectangular shape.
If the edges become uneven, use your hands to reshape into a rectangle.
It doesn't have to be perfect.
You are aiming for a rectangle that will fi into a 9- by 13-inch pan.
When you get the dough the right size, set it aside.
Meanwhile, place the margarine in the 9- by 13-inch pan and place the pan in a 425F oven to melt the margarine.
When the margarine is melted, carefully remove the pan from the oven, so as not to burn yourself.
Sprinkle the second teaspoon of garlic powder and the 1/2 teaspoon of salt into the pan.
You do not have to use the extra salt.
Now, very carefully, lay your rectangle of dough into the pan, over top of the margarine.
Next cut the rectangle into narrow strips.
One method of doing this is to cut the dough in half, then cut each half again, quartering the dough, and then cut each quarter into narrow strips.
The margarine will creep up between the strips.
This is normal.
It is what gives these bread sticks their texture.
After cutting your strips, place the pan in the oven, still at 425F, and bake them for 20 minutes.
They will be browned and crispy when they are done.
The parsley is simply for decoration.
It makes the bread sticks look more gourmet, but it adds little to the flavor or the texture.
Leave it out if you don't have any, or are running low.
If desired, you may sprinkle the bread sticks with a little bit of parmesan cheese before or after baking.
This tastes good, but once again, is optional.","url":"https://recipe.bluelayer.org/recipe/49745/quick-and-easy-garlic-breadsticks"},{"id":"49740","title":"Cream Cheese Ball","ingredients":"cheese, parmesan, hard
cheese, parmesan, hard
salad dressing, mayonnaise, regular
onions, raw
carrots, raw
celery, raw
horseradish, prepared
salt, table
nuts, pecans","directions":"Blend all ingredients except nuts in a large bowl.
Place mixture on a large piece of plastic wrap.
Bring up the edges of the wrap and form mixture into a ball.
Place in a small deep bowl to help it hold its shape and refrigerate for at least 1 hour.
When it is firm, roll the cheese ball in walnuts or pecans.
(I like to do this over a bowl so I can continue to put the nuts on the ball if some fall off.
).
Press the nuts to make them adhere.
The cheese ball can be stored in the refrigerator for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/49740/cream-cheese-ball"},{"id":"49739","title":"Flour Tortillas Diaz","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix the dry ingredients.
Add oil and mix with hands.
Mixing with your hands, add water a little at a time, until you get a soft dough.
You should be able to mix in all the dry ingredients, but the dough shouldn't be sticky.
(You can add in more flour if you add too much water.)
On a floured surface, knead the dough for 2- 4 minutes, adding flour if the dough is sticky.
Form dough into a ball, cover with towel and place upside down bowl over dough.
Let the dough rest for 15-20 minutes.
NOTE: the dough will not rise, this just rests the gluten.
Heat ungreased griddle to medium-high.
Break off golf-ball sized pieces of dough and flatten into 5 inch circles.
On a floured surface roll out tortillas using a back and forth motion, turning the tortilla 1/4 turn after each roll.
Flip the tortilla at least once.
Place tortilla on hot griddle and cook till bubbles rise (20-25 seconds).
Flip and cook on the other side 20-25 seconds.
Finished tortillas will be speckled with brown.
Place cooked tortilla in a bowl covered and lined with a towels.
NOTE: When you get good you should be able to roll out a tortilla while one on the griddle cooks.","url":"https://recipe.bluelayer.org/recipe/49739/flour-tortillas-diaz"},{"id":"49730","title":"Cowboy Ribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic
butter, without salt
lemon juice, raw
mustard, prepared, yellow
spices, chili powder
sugars, granulated
spices, paprika
salt, table
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne","directions":"Place ribs in a shallow roasting pan.
Cover with foil.
Roast at 400F for 1 1/2 hours.
Combine rest of ingredients in med saucepan.
Bring to a boil.
Reduce heat and simmer 30 minutes.
Brush sauce on ribs.
Broil 5 inches from heat for 7 - 10 minutes.
Turn pieces and broil 7 - 10 minutes again.
Serve ribs with additional sauce.","url":"https://recipe.bluelayer.org/recipe/49730/cowboy-ribs"},{"id":"49728","title":"Very Favorite, Very Simple Potato Salad With Yogurt & Dill","ingredients":"potatoes, raw, skin
yogurt, greek, plain, nonfat
salad dressing, mayonnaise, regular
dill weed, fresh
chives, raw
spices, pepper, black","directions":"Cut potatoes into like-sized pieces, about 2\" to 3\" cubes.
Cook potatoes in 1\" water in covered saucepan, at medium low heat, until somewhat soft -- about 25 minutes.
Check for softness at 20 minutes.
While potatoes cook, drain yogurt using fine sieve or cheesecloth, for about 25 minutes.
Drain potatoes.
In a bowl, mix together the yogurt, mayonnaise, dill weed, chives, and pepper.
Cut the potatoes into bite-sized pieces, add to the dressing mixture, and gently mix.
Cover and refrigerate.","url":"https://recipe.bluelayer.org/recipe/49728/very-favorite-very-simple-potato-salad-with-yogurt-dill"},{"id":"49719","title":"Cajun Roast Beef","ingredients":"spices, garlic powder
horseradish, prepared
spices, pepper, black
spices, thyme, dried
salt, table
spices, pepper, black
a cajun life, all purpose cajun seasoning,
oil, olive, salad or cooking
beverages, ovaltine, classic malt powder
beef, grass-fed, ground, raw","directions":"Stir the garlic, horseradish, hot pepper sauce, thyme, salt, pepper, Cajun seasoning, olive oil, and malt vinegar together in a bowl until thoroughly blended.
Pierce the beef roast all over with a meat fork.
Place the roast in a large, resealable plastic bag.
Spoon in the marinade and turn the roast so it's well coated.
Refrigerate overnight, turning occasionally if desired.
When ready to cook, place the roast in a slow cooker along with any remaining marinade.
Do not add water.
Roast on Low for 8 to 10 hours, or until desired doneness.
For medium-rare, a meat thermometer should read 135 degrees F (57 degrees C).
Remove from the slow cooker to a serving plate, and allow to rest 15 minutes before slicing across the grain.","url":"https://recipe.bluelayer.org/recipe/49719/cajun-roast-beef"},{"id":"49712","title":"Apple-Pineapple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
apples, raw, with skin
pineapple, raw, all varieties
lemon juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"In a large bowl, toss together the flour and salt.
Using a pastry blender or two knives, cut in the shortening until the mixture is mealy.
Sprinkle in 4 tablespoons of the ice water and stir with a fork until the dough comes together.
If it is too dry and crumbly, add the remaining 1 tablespoon water, 1 teaspoon at a time.
Halve the dough and pat it into two 7-inch disks.
Wrap each disk in wax paper and refrigerate until chilled, about 30 minutes.
Arrange one rack in the bottom third of the oven and another in the middle; preheat the oven to 450.
On a lightly floured surface, roll out 1 disk of dough into a 10- to 11-inch round.
Transfer the dough to an 8-inch pie pan.
Do not trim the overhanging pastry.
Roll out the second disk of dough into an 11- to 12-inch round and transfer it to a parchment-lined baking sheet.
Refrigerate the pastry while you proceed.
Toss the apples with the pineapple and lemon juice.
In a bowl, mix together the sugar, flour, nutmeg and cinnamon.
Toss the dry ingredients with the fruit.
Scrape the filling into the pie shell (it may look like too much filling, but it shrinks as it bakes).
Moisten the overhanging edge of pastry with water.
Place the top crust over the filling.
Trim the edge so it's even, then crimp to seal.
Cut a few vents in the top.
Brush the pie with the milk and sprinkle the sugar on top.
Bake the pie on the bottom rack of the oven for 20 minutes, then transfer it to the middle rack and bake 40 to 45 minutes longer, until the crust is golden brown and the apples are tender when gently pierced.
Transfer to a rack to cool before serving.","url":"https://recipe.bluelayer.org/recipe/49712/apple-pineapple-pie"},{"id":"49688","title":"Seed Culture","ingredients":"wheat flour, white, all-purpose, unenriched
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
wheat flours, bread, unenriched
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
wheat flours, bread, unenriched
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic","directions":"Day 1: Mix the flour and juice together in a bowl until they form a ball of dough.
Do not worry if the dough is stiff or soft, but be sure that all the flour is hydrated.
Press this piece of dough into a 4-cup measuring beaker and place a piece of tape on the beaker to mark the top of the dough.
Cover the beaker with plastic wrap and leave it at room temperature for 24 hours.
Day 2: The dough should not have risen much, if at all, during this time.
In a mixing bowl, combine the Day 2 ingredients with the Day 1 sponge, mixing with your hand or a spoon until all the ingredients are evenly distributed.
The dough will be somewhat softer and wetter than the Day 1 sponge.
Return this to the beaker, pressing it down, and replace the old tape with a new piece of tape to mark the spot.
Cover with plastic wrap and ferment for 24 hours at room temperature.
Do not be put off by the strong aroma of the dough; it will eventually brighten.
Day 3: Check to see if there has been a rise in the dough.
There will probably be some fermentation but not a lot, perhaps a 50 percent rise.
Regardless, discard half of the starter (or give it to a friend to cultivate), and mix the remaining half with the Day 3 ingredients.
It will be a little wetter.
Again, return it to the beaker.
It should press down to the same height as on Day 2.
Re-tape the beaker to mark the top of the dough, cover, and ferment for 24 hours.
Day 4: The sponge should have at least doubled in size; more is even better.
If it is still sluggish and hasnt doubled in size, allow it to sit out for another 12 to 24 hours.
Otherwise, discard half of the starter and mix the remaining half with the new ingredients, returning it to the beaker as before.
Cover and ferment until it at least doubles in size.
This may take 4 to 24 hours.
It is okay if it triples in size, but because it is now fairly soft and spongelike, it will not be able to sustain that large of a rise without falling.
If it falls easily when you tap the beaker, that is the sign that your seed culture is ready to be turned into a barm, or mother starter.
Before embarking on the wild-yeast adventure, be sure to review the discussion on pages 6566.
If you want to make a pure rye starter for 100 percent rye bread (rather than convert a regular starter as shown in most of the following rye-bread formulas), you can substitute white rye flour wherever the steps call for high-gluten or bread flour.
You can also make this seed culture with wheat flour alone, replacing the dark rye of Day 1 with unbleached bread flour or whole-wheat flour.
I find that the rye adds a more complex flavor and sort of jump-starts the process, but in the end the seed culture will develop regardless of the flour you use.
If you do not have pineapple juice or want to try using water, use filtered or spring water.
You can also substitute orange juice or even lemon juice.
The starter may or may not stay on the predicted feeding schedule, depending on the presence or absence of leuconostoc bacteria in your flour.
About 30% to 40% of starters end up with the leuconostoc problem, depending on the growing conditions in the wheat and rye fields that year.
However, if you aerate the starter a few times each day, the starter will eventually overcome any leuconostoc even without pineapple juice.
I have updated the original seed culture to account for a strain of leuconostoc bacteria that hinders many starters but generates lots of carbon dioxide in the early stage of a seed culture starter, making it seem that the wild yeast cells are growing rapidly.
I learned from a group of dedicated home bakers (all contributors to the King Arthur Flour Bakers Circle website) that the bacteria can be defeated by using pineapple juice on the first two days.","url":"https://recipe.bluelayer.org/recipe/49688/seed-culture"},{"id":"49684","title":"Toasted Pecan Shortbread Cookies","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Place pecans in heavy skillet over medium heat and cook, stirring, until lightly toasted, about 5 minutes.
Remove from pan to cool.
Cream butter and sugar by hand or in a mixer.
Mix salt with rice flour and fold in by hand or on low speed.
Fold in the all-purpose flour, pecans and vanilla.
Divide dough in half.
Place each portion on large piece of plastic wrap.Fold long side of wrap over dough and gently roll back and forth to form a log about 12 inches long and 1 1/2 inches in diameter.
Repeat with second half.
Wrap well in plastic and refrigerate until firm, 1 to 4 hours.
Preheat oven to 300 degrees.
Remove plastic wrap from dough.
With sharp knife, cut dough logs in slices about 1/4 inch thick and place 1 inch apart on ungreased baking sheets.
Bake until firm and just beginning to color, 35 to 40 minutes.
Cool on racks.","url":"https://recipe.bluelayer.org/recipe/49684/toasted-pecan-shortbread-cookies"},{"id":"49683","title":"Cinnamon Sugar Crumb Topping","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt","directions":"In a large bowl, mix together the flour, brown sugar, cinnamon, and salt.
Using a pastry blender, incorporate the butter by cutting it in to the flour until the butter forms small, pea-size pieces.
Pair this topping with a traditional pastry pie shell and the filling of your choice.
Once the filling has been placed in the pie shell, sprinkle the cinnamon sugar crumb topping evenly over the filling until it is completely covered.
Bake as directed.","url":"https://recipe.bluelayer.org/recipe/49683/cinnamon-sugar-crumb-topping"},{"id":"49656","title":"Maple Sponge Candy","ingredients":"syrup, maple, canadian
sugars, granulated
vinegar, distilled
leavening agents, baking soda","directions":"Butter a 9x9 inch pan and set aside.
In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar.
Bring to a boil over medium heat, stirring constantly until sugar dissolves.
Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
Remove from heat and quickly stir in the baking soda.
Immediately pour candy into prepared pan, Do not spread.
Cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/49656/maple-sponge-candy"},{"id":"49600","title":"All Butter Pie Crust (Single)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a large bowl, mix flour, salt, and add cold butter.
With a pastry blender, incorporate butter into the flour.
This will take a few minutes; it should resemble cornmeal.
One tablespoon at a time, add the water.
Mix with a fork between each addition.
You may need more water; add if needed.
Once most of the flour seems to be moist, use your hands to bring together into a ball of dough.
You may need to knead this about 4-5 times.
You do not want to over handle the dough, as this will create too much gluten, warm the butter, and it will yield a tough result.
Shape and bake immediately.
If you will not be filling and baking immediately, refrigerate covered until youre ready.","url":"https://recipe.bluelayer.org/recipe/49600/all-butter-pie-crust-single"},{"id":"49593","title":"Jeeems Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt","directions":"Mix all the ingredients in a large plastic mixing bowl.
Knead the dough until smooth and pliable, not sticky.
Add water if too dry; add more flour if too sticky.
Form dough into 2-inch-diameter balls and place on some wax paper, allowing them to rest for five minutes or so.
Flour your work surface and flatten out a dough ball into a rough round shape.
Roll with your rolling pin until the dough is about a 1/4 to an 1/8 of an inch thick.
Depends on what you like.
I prefer thicker tortillas.
Heat a pan on the stove until hot and add a dough circle.
Do not EVER add oil to the pan.
Just a dry, hot pan.
Cook tortilla about 1-1/2 minutes on both sides, or until browned.
Transfer your finished tortilla to some newspaper and place a fresh piece of newspaper on top of each tortilla.
Do not stack tortillas upon one another.
Serve warm.
You can easily refrigerate these for as long as a week and sometimes more, but my recommendation is to place stack the tortillas on one another with a paper towel separating each piece and place in a plastic bag tied tightly, or use a large Tupperware container.
This will preserve the moisture.
Note: The longer you cook the tortillas, the drier they will be.
I have also experimented using both lard and Crisco and find lard produces better tortillas and their moisture holds better, making them more pliable when rolling them like for a burrito.","url":"https://recipe.bluelayer.org/recipe/49593/jeeems-homemade-flour-tortillas"},{"id":"49585","title":"Appetizer Pie","ingredients":"cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
beef, grass-fed, ground, raw
onions, raw
peppers, sweet, green, raw
spices, pepper, black
cream, sour, cultured
nuts, walnuts, english","directions":"Blend cream cheese and milk.
Stir in other ingredients except walnuts.
Spoon in pie plate.
Sprinkle with walnuts.
Bake at 350 degrees for 15 minutes.
Serve with crackers as a spread.","url":"https://recipe.bluelayer.org/recipe/49585/appetizer-pie"},{"id":"49545","title":"Mocha Caramels","ingredients":"oil, olive, salad or cooking
cream, fluid, heavy whipping
honey
pascha, organic bitter-sweet dark chocolate chips,
sugars, granulated
sugars, brown
butter, without salt
water, bottled, generic","directions":"Line an 8-inch-square metal baking pan with foil, extending the foil over the sides of the pan.
Thoroughly coat the foil with the canola oil.
In a heavy 3-quart saucepan, combine the cream, honey, chocolate, granulated sugar and brown sugar and bring to a boil over moderate heat.
Using a pastry brush dipped in warm water, brush down the side of the pan a couple of times to prevent crystallization.
Raise the heat to moderately high and place a candy thermometer in the pan.
Continue to cook the syrup, stirring constantly, until the temperature registers 254, about 20 minutes.
Remove the saucepan from the heat and quickly stir in the butter and the espresso mixed with water.
Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.
Use the ends of the foil to lift the caramel from the pan.
Peel the foil off the back of the caramel.
Coat the blade of a chef's knife with oil.
Cut the caramel into 8 equal strips, then cut each strip into 8 pieces.
Arrange the caramels, without touching one another, between sheets of wax paper, or wrap them individually in wax paper.","url":"https://recipe.bluelayer.org/recipe/49545/mocha-caramels"},{"id":"49523","title":"Peach Fried Pies With Cinnamon Crust","ingredients":"sugars, granulated
peaches, yellow, raw
spices, cloves, ground
spices, nutmeg, ground
lemon juice, raw
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
salt, table
cheese, parmesan, hard
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a large saucepan, over medium heat, combine the sugar, peach slices, cloves, and nutmeg.
Mix until blended.
Bring mixture to a boil; turn down heat and allow mixture to simmer until the peaches are softened, 20 to 25 minutes.
Using a slotted spoon, remove the peaches from the saucepan and place in a small bowl.
Reserve 1/3 cup plus 2 tablespoons of the peach liquid in the saucepan and discard the rest.
Return the peaches to the saucepan.
In a small bowl, combine the lemon juice and the cornstarch.
Whisk cornstarch mixture into the peach mixture, stirring until combined.
Bring mixture to a boil and cook for 1 minute, stirring constantly to keep from sticking; mixture will be very thick.
Transfer peach mixture to a clean bowl and chill for 1 hour, or until completely chilled.
To make crust: Sift together the flour, sugar, cinnamon and salt into a large mixing bowl.
Add the chilled cream cheese and shortening and, working with your hands or a fork, mix until the mixture resembles coarse meal.
Add the cold water, 1 tablespoon at a time and gently mix until the dough begins to stick together.
Form dough into a round disk, cover with plastic wrap, and refrigerate for 30 minutes.
Remove from the refrigerator and divide the dough into 8 equal portions.
On a lightly floured surface, roll out each dough piece into a thin circle, about 6-inches in diameter.
Place 1/4 cup of the chilled peach filling into the center of each dough round.
Fold the dough over, making a half-moon shaped pastry, trim any excess dough leaving a 1/2-inch edge around the filling, and crimp the edges together with a fork.
Chill pies for 30 minutes.
In a large heavy skillet, melt vegetable shortening to a depth of about 1/2-inch.
Heat the shortening to 350 degrees.
Meanwhile, line a baking sheet with paper towels and sprinkle sugar lightly over the paper towels.
Fry pies in skillet, in batches, until golden brown on both sides, about 2 minutes on each side.
Transfer to the paper towel-lined baking sheet and sprinkle the tops of the pies with sugar.
Serve immediately with vanilla bean ice cream, or let cool on a wire rack and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/49523/peach-fried-pies-with-cinnamon-crust"},{"id":"49518","title":"Every Day Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Pre-heat your oven to 375F.
In a large bowl, mix together the flour, salt and baking powder.
Add the shortening and with a large fork or pastry cutter, incorporate into flour.
Pour in the buttermilk and gently fold in.
When the dough comes together in a large clump, dump onto a lightly floured surface.
(I wash my counter and while still wet, I lay out a piece of alminium foil, large enough to pat out the dough onto the counter, and with a damp cloth, rub it onto the surface and sprinkle with flour.
The foil sticks to the counter and the flour sticks to the foil and later, clean up is a snap).
Knead the dough lightly about 6 times and pat into a cicle about 1/2 inches thick.
Cut out the biscuits with a biscuit cutter.
(I use an empty baking powder can.
I have removed the top and bottom with a can opener.)
Place biscuits close together in a glass baking dish or iron skillet that has been greased lightly with shortening.
Pop into the hot oven.
Bake about 10-15 minutes and remove from oven.
Drizzle some melted butter over each biscuit, and a little (optional) sprinkle of salt on top, return to oven until they begin to brown, maybe another 5 minutes but watch them closely.
Yummy!
Double the recipe to feed more hungry people.
This recipe makes about 8, 2.5 biscuits.","url":"https://recipe.bluelayer.org/recipe/49518/every-day-buttermilk-biscuits"},{"id":"49514","title":"Warm Pesto Goat Cheese Log","ingredients":"tomatoes, red, ripe, raw, year round average
cheese, goat, soft type
sauce, pesto, ready-to-serve, refrigerated","directions":"Preheat your oven to 400 degrees.
Pour the drained diced tomatoes onto the center of an oven-safe serving dish (I like to use a glass pie dish).
Place the goat cheese log on top of the tomatoes, then spread the pesto on top of the goat cheese.
Place in oven and cook until goat cheese is warmed through and soft to the touch (about 15-20 minutes).
Serve with crackers, Italian bread, pita chips, or whatever else you have available.","url":"https://recipe.bluelayer.org/recipe/49514/warm-pesto-goat-cheese-log"},{"id":"49510","title":"Blueberry Cream Cheese Pie","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, parmesan, hard
water, bottled, generic
vinegar, red wine
nuts, pecans
corn, sweet, white, raw
water, bottled, generic
salt, table
sugars, powdered
syrups, corn, light
blueberries, raw
lemon juice, raw
cheese, parmesan, hard
sugars, powdered
cream, whipped, cream topping, pressurized","directions":"For the pie crust: Cut the cold butter into small cubes and pop them straight in the freezer for 30 minutes.
The colder the ingredients, the more the pastry is flaky!
Add the flour, salt and baking powder to a food processor with the blade attachment.
Add the cold cream cheese and pulse for around 10-15 seconds, or until it resembles coarse sand.
Add the butter and pulse again until none of the butter pieces are bigger then a pea.
Add the cold water and white wine vinegar and continue pulsing, in short blasts, until no large pieces of butter remain and a dough forms.
Put dough onto a lightly floured surface.
Roll it out until its just a little bigger than your 9-inch pie dish.
Line the dish with the pastry and prick the bottom of the pastry several times with a fork.
Then push the chopped pecans into the surface.
Refrigerate for 1 hour.
For the blueberry filling: Whisk together the cornflour (cornstarch) and water in a small saucepan.
Add the salt and 160g (just over 23 cup) of the caster (superfine) sugar, the golden syrup (or light corn syrup), and all of the blueberries.
Bring to the boil over a medium heat and cook for 6 minutes or until the sauce has thickened.
Remove from the heat and stir in the lemon juice.
Set aside to cool to room temperature.
The filling will continue to thicken as it cools.
Meanwhile, preheat the oven to 170 degrees C/325 degrees F/gas mark 3.
Line the pie crust loosely with baking parchment and fill with baking beans.
Blind-bake the pie crust for 8 minutes.
Remove the baking beans and parchment and return crust to the oven for a further 15-20 minutes until the crust is golden brown.
Allow to cool completely.
To make the cream cheese whipped cream, beat the cream cheese with the icing (confectioners) sugar until fluffy but do not over-beat.
In a separate bowl, whip the cream with the remaining caster (superfine) sugar until soft peaks form.
Fold the whipped cream into the cream cheese mixture, then spoon it into the cooled pie crust and smooth the top.
Top with the blueberry mixture and refrigerate until chilled and fully set.","url":"https://recipe.bluelayer.org/recipe/49510/blueberry-cream-cheese-pie"},{"id":"49505","title":"Premium Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water.
Stir in 2 cups of flour and salt; mix well.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes.
Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.
SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water.
Stir in 1/2 cup of flour; mix well.
Cover bowl with plastic wrap and let rise until foamy, about 1 hour.
Blend in remaining water, flour and salt; beat well.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes.
Place dough in bowl dusted with flour and cover with plastic wrap.
Let rise until doubled, about 2 to 3 hours.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces.
Roll dough out to half of its final size.
Let rest for 10 to 15 minutes (while you prepare desired pizza toppings).
Preheat oven to 450 degrees F (230 degrees C).
Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved.
Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan.
Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown.
Let baked pizza cool for 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/49505/premium-pizza-crust"},{"id":"49504","title":"Chicken and Parsley Dumplings","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
parsley, fresh
onions, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
carrots, raw
peppers, sweet, green, raw
celery, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"FOR THE DUMPLINGS:.
Combine and sift flour, baking powder and salt.
Add milk and mix lightly.
Do not overmix.
Consistency should be slightly softer than biscuit dough.
FOR THE STEW:.
Saute onions in melted butter until soft.
add flour.
Stir and cook slowly for 10 minutes.
do not brown.
Add hot stock.
stir until thickened and smooth.
Add hot milk and cream and blend well.
Saute peppers, carrots and celery until soft add to stew.
Combine chicken and sauce, stirring carefully to prevent breaking up pieces of chicken.
Place stew in a casserole dish and top with 1 oz spoonful portions of dumpling batter.
Cover and bake 20 minutes at 350F or until dumplings are cooked.","url":"https://recipe.bluelayer.org/recipe/49504/chicken-and-parsley-dumplings"},{"id":"49499","title":"Sweet Potato Gnocchi","ingredients":"sweet potato, raw, unprepared
cheese, ricotta, whole milk
salt, table
spices, cinnamon, ground
spices, pepper, black
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 425 degrees F.
Pierce the sweet potato with a fork.
Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size.
Cool slightly.
Cut in half and scoop the flesh into a large bowl.
Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups.
Transfer the mashed sweet potatoes back to the large bowl.
Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed.
Add the flour, 1/2 cup at a time until a soft dough forms.
Lightly flour a work surface and place the dough in a ball on the work surface.
Divide the dough into 6 equal balls.
Roll out each ball into a 1-inch wide rope.
Cut each rope into 1-inch pieces.
Roll the gnocchi over the tines of a fork.
Transfer the formed gnocchi to a large baking sheet.
Continue with the remaining gnocchi.
Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes.
Drain the gnocchi using a slotted spoon onto a baking sheet.
Tent with foil to keep warm and continue with the remaining gnocchi.","url":"https://recipe.bluelayer.org/recipe/49499/sweet-potato-gnocchi"},{"id":"49496","title":"Cream Pies Banana Or Coconut Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table","directions":"Mix together and set aside:","url":"https://recipe.bluelayer.org/recipe/49496/cream-pies-banana-or-coconut-recipe"},{"id":"49479","title":"Cinnamon Pecan Crusted Salmon","ingredients":"fish, salmon, atlantic, wild, raw
mustard, prepared, yellow
nuts, pecans
spices, cinnamon, ground
oil, olive, salad or cooking","directions":"Preheat oven to 400F.
Add ground pecans to a large plate and stir in cinnamon.
Brush salmon pieces with BBQ sauce/glaze.
Coat with pecan mixture, pressing so the mixture sticks.
Heat a skillet on medium high heat and add a tablespoon of olive oil.
Brown salmon on each side until pecan crust is golden.
Remove and put on a wire rack placed on a baking sheet.
Bake for 15 minutes, or until salmon flakes with a fork.
Serve with rice or vegetables, or on a salad.","url":"https://recipe.bluelayer.org/recipe/49479/cinnamon-pecan-crusted-salmon"},{"id":"49465","title":"White Chocolate Pecan Sheets","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
oil, olive, salad or cooking
nuts, pecans","directions":"Line a cookie sheet with aluminum foil.
In a double boiler melt the chocolate with the butter and oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
Remove the top part of the double boiler and stir the nuts into the melted chocolate .
Pour the chocolate mixture out onto the prepared cookie sheet.
Spread randomly to the desired thickness.
Refrigerate 20-30 minutes, or until set.
Slide a metal spatula under the chocolate to loosen from the foil.
Break into uneven pieces .
Store in an airtight container or in the refrigerator.
Prep time includes refrigeration time.","url":"https://recipe.bluelayer.org/recipe/49465/white-chocolate-pecan-sheets"},{"id":"49464","title":"Vegan Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
leavening agents, baking soda
spices, cinnamon, ground
salt, table
oil, olive, salad or cooking
syrup, maple, canadian
vanilla extract
water, bottled, generic","directions":"Toast the flour: Position a rack in the center of the overn and preheat to 350 degrees F / 180 degrees Celsius Line a rimmed baking sheet with parchment paper.
Spread the flour and toast for 10 minutes, stirring a few times.
Cool the flour before continuing.
Place a wire mesh strainer over a big bowl and add the flour, sugar, baking soda, cinnamon and salt and sift them into the bowl.
Whisk together.
In a small bowl whisk together the oil, maple syrup and vanilla.
Pour over the dry ingredients and mix until it holds together.
(It will be too dry to form a pliable ball of dough at this point.
).
Mix 2 Tablespoons / 30 ml of water into the dough.
Set aside for 5 minutes to allow the flour to absorb the liquid.
Add additional water as needed until the dough is pliable when formed into a ball.
It should be glossy, but not wet.
Roll the dough: Place the dough on the center of a piece of parchment paper and use your hand to shape it into a rough rectangle.
Cover the dough with a second piece of parchement and use a rolling pin to roll the dough to about 14 x 10 inches (35.5 x 25 cm) and 1/4 inch (6 mm) thick.
The thickness should be uniform for the crackers to bake uniformly.
Remove the top sheet of parchment and cut the edges to make a neat rectangle.
Cut 2 inch (5 cm) square pieces.
Using a fork, poke holes all over the top.
Transfer the dough, still on the parchment to the baking sheet.
Run a sharp knife through the cuts again.
Bake on the middle rack for 11 to 12 minutes or until the tops are uniformly dry and the bottoms lightly browned.
Place the baking sheet on a wire rack.
Allow the crackers to cool to room temperature before breaking them apart.","url":"https://recipe.bluelayer.org/recipe/49464/vegan-graham-crackers"},{"id":"49451","title":"Olive and Thyme Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, thyme, dried","directions":"ADDITIONAL INGREDIENT: 1 1/4 cups basic bread sponge (from my basic bread sponge recipe).
Can use any fleshy black olive in place of Kalamatas.
In a bowl, dissolve the yeast in the water.
Allow to proof for three minutes.
Stir the sponge into the water, breaking the sponge up using your hands or a spoon.
Add 3 1/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass.
Mix in the olives and thyme until distributed.
This dough will be wet and sticky.
Turn the dough out onto a lightly floured surface, and knead as much of the 1/3 cup of flour as is required to make a smooth and elastic dough.
Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.
Halve the dough and shape each piece into a ball and place in an oiled bowl and cover with plastic.
Allow to rise in a draft-free location for two hours.
Turn out each piece of the dough onto a lightly floured work surface and press out any large bubbles.
Shape each half into a loose oval.
Transfer each of the ovals into a 9x5 loaf pan, with the seam on the bottom.
Cover again with plastic and allow to double in bulk, which should take 2 to 2 1/2 hours.
Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425.
Place a baking pan with decent sides on the bottom shelf.
Boil two cups of water.
Place the loaf pans on the stones and then immediately pour the boiling water into the baking pan.
Bake for 35-40 minutes until the loaves are hollow sounding when removed from the pans and tapped on the bottom.
Take the loaves out of the pans and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/49451/olive-and-thyme-bread"},{"id":"49450","title":"Cranberry Walnut Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
nuts, walnuts, english
pretzels, soft, unsalted","directions":"Melt white chocolate chips in a double boiler or use a microwave.
(Microwaves vary, approximately one minute for microwave).
Add cranberries, walnuts and pretzel pieces.
Drop by teaspoons onto wax paper.
Store in a covered air tight container once hardened.","url":"https://recipe.bluelayer.org/recipe/49450/cranberry-walnut-bark"},{"id":"49448","title":"Meat Sauce","ingredients":"sugars, powdered
syrup, maple, canadian
mustard, prepared, yellow
catsup
sauce, worcestershire
soy sauce made from soy (tamari)
onions, raw
water, bottled, generic","directions":"In a small sauce pan combine all ingredients.
Bring to a boil, stirring occasionally.
Simmer a minute or two.
With a spoon cover pieces of chicken or pork.
Seal pan and put meat in oven and bake until done.
Serve and wait for the compliments","url":"https://recipe.bluelayer.org/recipe/49448/meat-sauce"},{"id":"49441","title":"Chocolate Dessert Fondue","ingredients":"butter, without salt
candies, marshmallows
cream, whipped, cream topping, pressurized
nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Rub butter on the sides on your fondue pot.
Break candy into small pieces.
Melt candy, marshmallows and milk in a covered fondue pot.
Stir once in every 15 minutes until ingredients are melted and smooth.
Then, add whipping cream.
Cover and continue heating for 30 minutes or until desired.
Serve with bite-size pieces of strawberries, chocolate cake, pound cake, marshmallows, peaches, etc.","url":"https://recipe.bluelayer.org/recipe/49441/chocolate-dessert-fondue"},{"id":"49438","title":"Candy Corn Crunch Concoction","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
pretzels, soft, unsalted
nuts, walnuts, english
butter, without salt
sauce, worcestershire
spices, garlic powder
salt, table
corn, sweet, white, raw
corn, sweet, white, raw
corn, sweet, white, raw
pumpkin, raw","directions":"Preheat oven to 250 degrees F. Mix all cereals, pretzels and nuts together in a large bowl.
Cover two baking pans with parchment paper.
In a small bowl, melt the butter (melt the butter in the microwave for 30 seconds at a time until melted) and then stir in the worcestershire and seasonings.
Pour butter mixture over the Chex mix and stir to coat every piece evenly.
Divide mixture between two pans and bake in the preheated oven for 1 hour, stirring every 15 minutes.
Remove from oven and let cool.
Once the mixture is cooled, add the candy corn(s) and pumpkins and stir to combine.","url":"https://recipe.bluelayer.org/recipe/49438/candy-corn-crunch-concoction"},{"id":"49437","title":"Cashew Macadamia Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw
nuts, macadamia nuts, raw
butter, without salt
sugars, granulated
syrups, corn, light","directions":"Line 9 inch square pan with foil, extending foil over edges of pan; butter foil.
Cover bottom of prepared pan with chocolate chips.
Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and and sugar is dissolved.
Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns medium golden brown (about 10 minutes).
Pour mixture over chocolate ships in pan, spreading evenly.
Cool(approximately 40 minutes).
Refrigerate until chocolate is firm (approximately 3 hours).
Remove from pan; peel off foil.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/49437/cashew-macadamia-crunch"},{"id":"49436","title":"To Die For Buttery Almond Nut Crunch","ingredients":"sugars, granulated
butter, without salt
water, bottled, generic
nuts, almonds
candies, semisweet chocolate
nuts, almonds","directions":"Heat the sugar, butter and water in a large, heavy pot with buttered sides.
Cook rapidly and stir constantly, being careful not to scrape sides of pan.
Cook until mixture reaches 300 degrees or the hard-crack stage, when a small amount of mixture dropped into a glass of cold water separates into threads that are hard and brittle.
Add 1 1/2 cups of almonds and stir.
Quickly turn the candy out onto a buttered cookie sheet.
Form into a shape about 1 foot square.
When almost cool, brush with melted chocolate and sprinkle with toasted almonds.
Break into pieces when cold.","url":"https://recipe.bluelayer.org/recipe/49436/to-die-for-buttery-almond-nut-crunch"},{"id":"49435","title":"Grilled Sweet Potatoes with Lime Cilantro Vinaigrette","ingredients":"sweet potato, raw, unprepared
lime juice, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
spices, coriander seed","directions":"Cover potatoes with cold water in a large pot, then bring to a boil.
Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking.
Drain well.
When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.
Prepare grill for cooking.
Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking.
Whisk in cilantro.
When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.
Serve potatoes warm or at room temperature, drizzled with vinaigrette.","url":"https://recipe.bluelayer.org/recipe/49435/grilled-sweet-potatoes-with-lime-cilantro-vinaigrette"},{"id":"49401","title":"Asparagus with Cashews","ingredients":"asparagus, raw
oil, olive, salad or cooking
oil, sesame, salad or cooking
ginger root, raw
nuts, cashew nuts, raw
soy sauce made from soy (tamari)","directions":"Cut off the tough lower stems of the asparagus and discard.
Cut each stalk diagonally into 3 or 3 pieces.
Heat the oils together in a wok over high heat.
Add the ginger and stir-fry for one minute.
Add the asparagus and stir-fry until tender but still crisp 4 to 5 minutes.","url":"https://recipe.bluelayer.org/recipe/49401/asparagus-with-cashews"},{"id":"49396","title":"Grated Parmesan Crisps","ingredients":"cheese, parmesan, hard","directions":"Place 2 tsp.
of the cheese in microwavable pie plate sprayed with cooking spray.
Repeat with remaining 6 tsp.
cheese, placing the spoonfuls 3 inches apart.
Flatten each into a circle, about 2-1/4 inches in diameter.
Microwave on HIGH 30 seconds or until cheese is melted and lightly browned.
Remove to serving plate with spatula.","url":"https://recipe.bluelayer.org/recipe/49396/grated-parmesan-crisps"},{"id":"49387","title":"Chocolate Dipped Honeycomb Brittle","ingredients":"sugars, granulated
syrups, corn, light
honey
water, bottled, generic
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,","directions":"Prepare a large baking sheet lined with parchment paper.
Bring sugar, corn syrup, honey and water to a boil in a medium saucepan, stirring constantly.
Reduce heat to low.
Cook, without stirring, until a candy thermometer reaches 300 degrees F.
Remove from heat and whisk in baking soda until combined and mixture bubbles.
When it has almost stopped bubbling, gently and quickly pour mixture onto the prepared baking sheet without spreading.
Let cool.
Break into pieces.
Melt chocolate.
Use a fork to dip each piece of brittle into the chocolate.
Lightly tap the fork to remove any excess.
Use a paring knife to push the brittle off the fork and onto the baking sheet.
Place the brittle into the refrigerator for 10 minutes and let the chocolate harden.","url":"https://recipe.bluelayer.org/recipe/49387/chocolate-dipped-honeycomb-brittle"},{"id":"49385","title":"Flatbread (Plain)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
yogurt, greek, plain, nonfat","directions":"Mix all of the ingredients together until you have a dough.
If the doughs a little wet still, you may need to add another sprinkling of flour (although the dough will need to be a quite sticky before you knead it - to get around it sticking to your hands either keep your hands wet or rub small amounts of oil onto your hands before handling the mixture).
Dust work surface with flour and knead the dough for a minute or so to bring it together.
Roll out into a small baguette shape then cut into about 12 equal-sized pieces.
Dust a rolling pin with flour then roll the pieces of dough out into side-plate-sized rounds (making sure you still keep your work surface floured).
You can stack them between small sheets of greaseproof paper ready to cook or thrown them straight onto the hot griddle once rolled out.
Put a griddle pan on a high heat to get nice and hot.
Once its really hot, cook each flatbread for a couple of minutes each side, until slightly puffy and lightly charred youll need to do this in batches.","url":"https://recipe.bluelayer.org/recipe/49385/flatbread-plain"},{"id":"49381","title":"Chocolate Cookie Pie Shell","ingredients":"spartan, real semi-sweet chocolate baking chips,
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat Oven to 350.
Melt Margarine in a medium bowl in microwave.
Add cookie crumbs and mix until coated.
Press into Pie dish.
Bake for 10 minutes Let cool.","url":"https://recipe.bluelayer.org/recipe/49381/chocolate-cookie-pie-shell"},{"id":"49376","title":"Simple Peanut Butter Fudge","ingredients":"butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
vanilla extract
sugars, granulated","directions":"Melt butter in a medium saucepan over medium heat.
Add brown sugar and milk and bring to a boil for about 2 minutes being sure to continuously stir mixture throughout.
Remove from heat and add peanut butter and vanilla stirring until smooth.
Place confectioners sugar in large bowl and pour heated mixture over top and mix until smooth.
Pour into 8 x 8 dish and let chill.
Chill until firm and cut into pieces.
Makes about 15 servings depending on your cutting technique.","url":"https://recipe.bluelayer.org/recipe/49376/simple-peanut-butter-fudge"},{"id":"49373","title":"Rustic Country Potato-Sausage Pizza #5FIX","ingredients":"pork sausage, link/patty, unprepared
potatoes, raw, skin
house of pasta, pizza dough,
sauce, pasta, spaghetti/marinara, ready-to-serve
cheese, cheddar","directions":"Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a large heavy skillet on medium heat, brown the sausage, breaking into small pieces as it cooks.
After 5 minutes, add the Simply Potatoes Cubed Potatoes w/Onions and cook for another 3 minutes.
Set aside.
Remove the pizza dough from the tube, cut the rolled dough in half and unroll each onto a parchment paper lined baking sheet.
Shape them both into a rustic shaped rectangle, about 7 1/2\" x 11\" each.
Spread half of the pasta sauce onto each rectangle, then top the sauce with half of the sausage and potato mixture on each.
Sprinkle equal portions of cheese over both pizza tops and bake for 15 minutes, or until the crust is nicely browned and cheese is melted.
Cut each rectangle into 4 pieces and serve.","url":"https://recipe.bluelayer.org/recipe/49373/rustic-country-potato-sausage-pizza-5fix"},{"id":"49371","title":"Taiwanese Walnut Cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, walnuts, english
oil, corn, peanut, and olive
egg substitute, powder","directions":"Preheat oven to 320 F; Line a layer of baking sheet on a baking pan.
In a mixing bowl, combine butter, powdered sugar, all-purpose flour and baking powder with a fork first.
Use fingers to mix well and form dough.
Cover and refrigerate for 20 minutes.
Add walnut and peanut into the mixing bowl.
Gently fold nuts into dough.
Divide into 9 pieces and roll each into a ball.
Press each dough to make it a little flat, about 2/3 inch thick.
Transfer dough to baking pan.
Leave about 2 inches between each piece.
Apply beaten egg on dough surface.
Bake until golden brown, about 15 minutes.
Let cookies set on the baking pan for 5 minutes.
Transfer cookies to a wire rack and cool.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/49371/taiwanese-walnut-cookies"},{"id":"49351","title":"Smashed Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
orange juice, raw
cream, fluid, heavy whipping
butter, without salt
sugars, brown
spices, nutmeg, ground
spices, cinnamon, ground
salt, table
spices, pepper, black","directions":"Preheat the oven to 375 degrees F.
Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife.
Remove from the oven and scoop out the insides as soon as they are cool enough to handle.
Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper.
Mix together until combined but not smooth and transfer to a baking dish.
Bake the potatoes for 20 to 30 minutes, until heated through.","url":"https://recipe.bluelayer.org/recipe/49351/smashed-sweet-potatoes"},{"id":"49339","title":"Pumpkin Pie Protein Smoothie","ingredients":"pumpkin, raw
beverages, almond milk, unsweetened, shelf stable
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
beverages, protein powder whey based","directions":"Pour almond milk into blender followed by the pure pumpkin.
Next pour in dry ingredients.
Lastly add your preferred amount of ice cubes.
Blend until desired consistency is reached.
Enjoy","url":"https://recipe.bluelayer.org/recipe/49339/pumpkin-pie-protein-smoothie"},{"id":"49333","title":"Make Ahead Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Sprinkle the yeast over the warm water in a large bread bowl.
Stir to dissolve.
Add whole wheat flour, then 1 cup white flour.
Stir 100 times (one minute) in the same direction to activate the gluten in the flour.
Let this sponge rest for at least 30 minutes or as long as 2 hours.
Sprinkle salt over the sponge and stir in the olive oil.
Mix well.
Add remaining white flour, one cup at a time (more if needed).
When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic.
Return the dough to a lightly oiled bread bowl and cover with plastic wrap.
Let rise until at least double in size, approximately 1 1/2 hours.
Gently punch down.
NOTE: If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag.
This will give the dough a chance to expand when it is in the refrigerator (which it will do).
From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up 5 days.
The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread.
Dough should be brought to room temperature before baking.
Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate.
Preheat oven to 450 degrees.
Divide dough in half, then set half aside, covered, while you work with the rest.
Divide dough into eight equal pieces and flatten each piece with lightly floured hands.
Roll out each piece to a circle 8\" in diameter and about 1/4\" thick.
NOTE: You may wish to roll out all eight before starting to bake.
Cover rolled out breads, but do not stack.
Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets.
Bake each bread for 3-4 minutes, until the bread has gone into a full \"balloon\" or until it is starts to turn lightly golden, whichever happens first.
NOTE: Your bread may not go into a full \"balloon\" but don't worry, it will still taste great.
The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently balloon.
Remove pitas from the oven and place on a rack for for a few minutes to let cool slightly (I leave them on the rack until the next two are ready to come out of the oven), then wrap breads in a large kitchen towel (this will keep the breads soft).","url":"https://recipe.bluelayer.org/recipe/49333/make-ahead-pita-bread"},{"id":"49325","title":"Pecan Caramel Sandwich Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
rice flour, white, unenriched
salt, table
butter, without salt
vanilla extract
nuts, pecans
butter, without salt
sugars, brown
milk, canned, condensed, sweetened
syrups, corn, light
vanilla extract","directions":"Prepare the cookies: preheat the oven to 325 and move the racks as close to the centre as possible.
Line two heavy, not non-stick, baking sheets with parchment paper and set aside.
In a food processor, combine the flour, sugar, rice flour and salt and whir just to mix.
Add the butter and vanilla and pulse until the mixture resembles a rough meal.
Add the pecans and process until the mixture comes together in clumps when you squish it together.
Depending on the size of the processor bowl, you may have to scrape the dough down the sides several times.
Turn dough out onto a large sheet of parchment paper and press into a compact disc.
The final dough will be dense and crumbly, but should hold together well when pressed firmly.
Roll the dough between two pieces of parchment paper to a 1/4-inch thickness.
Using a small 1- to 1 1/2-inch cutter (I use a little star-shaped cutter for these cookies), cut the dough into shapes and carefully transfer them to the lined baking sheets with the help of a palette knife.
Space the cookies about 3/4 inch apart.
Chill the filled sheets for 20 to 30 minutes, or until the dough is very firm.
Bake the cookies for 12 to 15 minutes, or until the tops of the cookies are just firm and the bottoms are just barely beginning to colour.
Cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks and cool completely.
(The cookies can be made up to this point up to 2 days ahead and stored at room temperature in airtight containers.)
Prepare the caramel filling: in a small, heavy-bottomed saucepan, combine all of the ingredients for the filling.
Bring the mixture to a gentle boil over low heat, stirring constantly, until bubbles break the surface.
Keeping the mixture at a gentle boil, and stirring constantly, cook the caramel for 2 minutes from this point, then remove the pot from the heat and allow the mixture to cool completely.
(The caramel can be made up to 1 day ahead of time and stored in an airtight container in the refrigerator.
Return it to the stove and bring it slowly back to just below the boil, stirring constantly, then allow to cool to room temperature before proceeding.)
To assemble the sandwiches, spread a scant teaspoon of the room temperature caramel on the underside of a cookie with a small palette or butter knife.
It can be a sticky job, and I usually end up using a finger to secure the glob of caramel onto the cookie.
Keep your fingers clean and dry, and the caramel shouldnt stick too badly.
Top the caramel with a second cookie, underside down, lining up any points or edges on the two cookies.
Repeat until all of the cookies are sandwiched.
Although they are best within a day or two, the filled sandwiches will keep in an airtight container at room temperature for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/49325/pecan-caramel-sandwich-cookies"},{"id":"49319","title":"Vanilla Rice Krispie Treats","ingredients":"butter, without salt
vanilla extract
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"melt butter over low heat
stir in vanilla
add marshmallows and stir until melted
remove from heat and add cereal
press into 9x13 pan
let cool, then cut into squares
helpful tips..... spray 9x13 pan with cooking spray such as Pam.
Also spray spoon using to stir cereal in.
Before putting mixture into pan spray hands with cooking spray and press mixture into pan.
mixture won't stick to your pan, spoon or hand s!","url":"https://recipe.bluelayer.org/recipe/49319/vanilla-rice-krispie-treats"},{"id":"49311","title":"Quick and Easy Peanut Brittle","ingredients":"butter, without salt
sugars, granulated
salt, table
oil, corn, peanut, and olive","directions":"Line a jelly roll pan with parchment paper.
Melt butter in a saucepan over medium heat.
Stir sugar and salt with melted butter to dissolve completely.
Remove saucepan from heat, add peanuts, and stir to coat completely; immediately pour onto prepared pan and spread into an even layer.
Refrigerate until brittle, at least 30 minutes.
Separate from parchment and break into pieces.","url":"https://recipe.bluelayer.org/recipe/49311/quick-and-easy-peanut-brittle"},{"id":"49302","title":"Austrian Florentines (Echte Florentiner)","ingredients":"butter, without salt
sugars, brown
honey
syrups, corn, light
cream, fluid, heavy whipping
wheat flour, white, cake, enriched
salt, table
nuts, almonds
orange juice, raw
candies, semisweet chocolate
butter, without salt","directions":"FOR THE CHOCOLATE GLAZE:.
Partially melt chocolate pieces in the top of a double boiler over hot (not simmering) water.
Remove from heat and stir until chocolate is melted.
Blend in butter.
This will also glaze one 8-inch tubed cake.
Triple the recipe for the cookies.
FOR THE COOKIES: Cream butter; add brown sugar gradually, creaming until fluffy.
Add honey, corn syrup, and cream gradually, beating well after each addition.
Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition.
Mix in almonds and candied peel.
Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2 inch rounds.
Bake at 350F about 7 minutes.
(Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.
).
Cool 2 to 3 minutes on cookie sheets.
Carefully remove cookies to wire racks; turn flat side up and cool completely.
Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze.
When chocolate is almost set, draw wavy lines through glaze.
About 2 dozen cookies.
Canadian Family Cookbook.","url":"https://recipe.bluelayer.org/recipe/49302/austrian-florentines-echte-florentiner"},{"id":"49301","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
egg, white, raw, fresh
sugars, granulated
water, bottled, generic
vinegar, distilled","directions":"Blend together flour, sugar, & salt.
Cut in shortening.
Add egg white, vinegar, and water.
Mix well.
Roll 1/4 thick or less.
Can be frozen for later use.","url":"https://recipe.bluelayer.org/recipe/49301/pie-crust"},{"id":"49299","title":"Buttermilk Mashed Sweet Potatoes Recipe","ingredients":"sweet potato, raw, unprepared
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, brown","directions":"Peel sweet potatoes and cut into chunks.
Steam over boiling water till tender, 20 to 25 min.
(Or possibly, pierce unpeeled potatoes with fork and microwave on high (100 percent power) 12 to 14 min, turning over halfway through, let cold and peel.)
Transfer sweet potatoes to mixing bowl and mash, blending in orange zest, buttermilk, butter and brown sugar.
Transfer to serving dish.
Can be made ahead, refrigerated and reheated in microwave.
Variation: Substitute lemon zest for orange zest.
Add in grnd cinnamon or possibly nutmeg to taste.
NOTES : Fluffy mound which is more savory than sweet and quite satisfying.
Tempted to make these tangy buttermilk potatoes without butter.","url":"https://recipe.bluelayer.org/recipe/49299/buttermilk-mashed-sweet-potatoes-recipe"},{"id":"49293","title":"Grilled Salmon With Dill and Mustard Seeds","ingredients":"salad dressing, mayonnaise, regular
yogurt, greek, plain, nonfat
mustard, prepared, yellow
spices, pepper, red or cayenne
spices, cumin seed
dill weed, fresh
salt, table
lemon juice, raw
fish, salmon, atlantic, wild, raw","directions":"Combine the mayonnaise, yogurt, mustard seeds, cayenne, cumin, dill, salt and lemon juice in a large bowl.
Add the salmon to the mixture and turn to coat evenly.
Preheat the grill to medium-high (or preheat the broiler.
).
Grill the salmon, skin side up, for 3 to 4 minutes.
Turn and cook for 3 to 4 minutes longer or just until the middle of the salmon is opaque when pierced with a small knife.
Transfer to a serving platter or individual plates.","url":"https://recipe.bluelayer.org/recipe/49293/grilled-salmon-with-dill-and-mustard-seeds"},{"id":"49276","title":"Mushroom Syrup","ingredients":"oil, olive, salad or cooking
mushrooms, white, raw
water, bottled, generic","directions":"You can use whatever mushrooms you like.
Use all buttons, or an assortment of wild mushrooms.
The options are limitless!
Roughly chop the mushrooms in medium pieces.
Heat oil in a pot and saute mushrooms to a deep golden brown, the darker the better (but not burned).
Add water and boil until reduced by half.
Strain out mushrooms and save for something else.
Return broth to pot and reduce to 1/2 cup.
It should be thick and syrup-y looking.","url":"https://recipe.bluelayer.org/recipe/49276/mushroom-syrup"},{"id":"49272","title":"Cream-Cheese Tart Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cheese, parmesan, hard","directions":"Place flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse several times to combine.
Add the butter, and pulse until pieces are the size of peas.
Add the cream cheese, and pulse until mixture resembles coarse crumbs.
Turn out the dough onto a piece of plastic wrap; use the plastic to help bring the dough together into a ball.
Flatten to form a square, and wrap well with plastic.
Chill the dough for at least 1 hour and up to 1 day before using.","url":"https://recipe.bluelayer.org/recipe/49272/cream-cheese-tart-dough"},{"id":"49271","title":"Chocolate Fudge","ingredients":"cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Grease a pan or dish to pour the fudge into to set.
Sift together the cocoa and milk powder.
Place the sugar and water together in a saucepan and bring to boil.
Stir continuously till the sugar syrup has reached one string consistency (to test this, lift a small amount of syrup up and let it drip back into the pan; if it falls in a 'string' then it's done).
Turn off the heat without removing the saucepan off the stove and add the butter to the sugar syrup- the butter should melt in the heat of the pan but if it doesn't, have the stove on at the lowest temperature.
Add the sifted cocoa and milk powder to the butter and syrup and mix together until the mixture is smooth.
If you want harder fudge then keep stirring for longer, having the heat on low but if you want it softer, then stop stirring and take it off the stove.
Pour the fudge into the pre-greased pan, scraping off any of the mixture that will not pour.
Making sure your hands are clean, grease the fleshy part of your hands and press the mixture down evenly and smoothly.
While still unset, cut it small pieces.
Place the fudge in the refrigerator and wait for it to set.
When it's done, enjoy!","url":"https://recipe.bluelayer.org/recipe/49271/chocolate-fudge"},{"id":"49264","title":"Clean-Eating Pumpkin Spice Coffee Creamer","ingredients":"beverages, almond milk, unsweetened, shelf stable
honey
pumpkin, raw
vanilla extract
pumpkin, raw","directions":"Blend almond milk, honey, pumpkin puree, vanilla extract, and pumpkin pie spice together in a blender; store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/49264/clean-eating-pumpkin-spice-coffee-creamer"},{"id":"49254","title":"Baked Squash With Rosemary and Honey","ingredients":"squash, winter, butternut, raw
butter, without salt
honey
spices, rosemary, dried","directions":"Preheat oven to 375.
Place squash skin side up in a greased baking pan and bake 35 minutes, until softened.
Turn squash over.
Combine butter with honey and rosemary and spread about 2 teaspoons of the mixture over each squash piece.
Bake for 10-15 minutes longer, until squash is bubbly.","url":"https://recipe.bluelayer.org/recipe/49254/baked-squash-with-rosemary-and-honey"},{"id":"49253","title":"Granola","ingredients":"oats
cornmeal, degermed, unenriched, yellow
wheat germ, crude
sugars, brown
oil, olive, salad or cooking","directions":"Preheat oven to 325.
Mix together dry ingredients.
Bring oil and sugar to a boil.
Pour over dry ingredients and mix thoroughly and quickly to keep sugar from clumping.
Mixing with hands can help with this.
Spread on 2 greased cookie sheets.
Bake about 30 minutes, stirring often.
Allow to cool and then break into small pieces.
Serve with milk, yogurt or over fresh fruit.","url":"https://recipe.bluelayer.org/recipe/49253/granola"},{"id":"49249","title":"Mazola Oil Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix flour and salt.
Blend in oil thoroughly with fork.
Sprinkle all of water over mix; mix well.
Press dough firmly into ball with hands.
If too dry, add in 1 to 2 Tbsp.
more Mazola oil.
Flatten ball slightly; immediately roll into 12\" circle between 2 pcs of waxed paper.
Peel off top paper, place pastry in pan, paper side up.
Peel off paper, fit pastry loosely in pan.
Trim 1/2\" beyond pan edge.
Fold under, flute, prick.
Bake 12 to 15 min at 450 degrees.
To bake filled pie, don't prick; fill, bake according to directions.
For two-crust pie trim 1/2\" beyond pan edge, fold under.
Seal and flute.","url":"https://recipe.bluelayer.org/recipe/49249/mazola-oil-pastry-recipe"},{"id":"49238","title":"Old-Fashioned Shortbread (4 Ingredients)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
vanilla extract","directions":"Preheat oven to 360F.
In medium size bowl mix all ingredients until the dough is smooth and holds together.
Divide dough in half.
Press each half into an ungreased 8-inch round pan.
Cut shortbread into eight slices.
Bake for 15-20 minutes or until the edges are lightly brown.
Remove shortbread from oven and immediately recut with a sharp knife.
Cool in pan for 30 minutes then transfer to a wire rack to cool thoroughly.
Makes 16 pieces.","url":"https://recipe.bluelayer.org/recipe/49238/old-fashioned-shortbread-4-ingredients"},{"id":"49229","title":"Gluten-Free Strawberry and Chia Seed Newton Cookies","ingredients":"jams and preserves, apricot
figs, dried, uncooked
lemon juice, raw
salt, table
seeds, chia seeds, dried
seeds, chia seeds, dried
orange juice, raw
oats
sugars, granulated
salt, table
spices, cinnamon, ground
syrup, maple, canadian
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"To make the dough, stir together the chia seeds and 3 tablespoons of orange juice and set aside to gel.
Add the rolled oats to the bowl of a food processor and pulse into a fine but rough flour.
Reserve 2 tablespoons of the flour and set aside.
Add the sugar, salt, cinnamon, maple syrup, vanilla extract and coconut oil to the bowl and continue to pulse to combine mixture into a ball.
Turn out the dough out onto a sheet of plastic wrap, form into it a round flat disk and cover it tightly with the plastic wrap.
Refrigerate for 1 hour.
To make the filling, blend the jam, dried fruit, lemon juice and salt in the bowl of a small food processor until smooth.
Add the chia seeds to the mixture and set aside.
Preheat the oven to 350.
Line a baking sheet with parchment paper.
Place a piece of plastic wrap over a work surface and dust it with some of the reserved oat flour.
Place the dough onto the floured surface and cover with another sheet of plastic wrap to prevent the dough from sticking.
Using a rolling pin, roll the dough out to a thin piece the size of a 14-by-6 inch rectangle.
With a pizza cutter or knife, trim the excess cracking edges to shape straight edges.
Spoon the filling along the center of the dough in one straight line leaving 2 inches along the bottom and top of the dough clean.
Fold each side over the prepared filling and press the dough firmly to seal each layer.
Cut about 10 equal slices into small rectangles from the long cookie strip and place closely together onto the parchment-lined baking sheet seam-side down.
Bake the cookies for 15-20 minutes.
Let cool on wire rack.
Cookies can be stored in airtight container up to 3 days.","url":"https://recipe.bluelayer.org/recipe/49229/gluten-free-strawberry-and-chia-seed-newton-cookies"},{"id":"49226","title":"Candied Orange Peel and Pecan Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite
nuts, pecans
orange juice, raw","directions":"Line a cookie sheet with foil, shiny side facing up.
In a microwave safe container, combine the white chocolate and shortening.
Microwave at medium (50 percent power) for 1 minute then stir.
Keep microwaving then stirring for short intervals until the chocolate is melted and turns shiny.
Add the pecans and chopped candied orange peel and stir until combined.
Pour the mixture onto the lined cookie sheet and spread into a thin layer.
Chill, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/49226/candied-orange-peel-and-pecan-bark"},{"id":"49219","title":"Butter Nut Caramels","ingredients":"oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
milk, canned, condensed, sweetened
syrups, corn, light
sugars, granulated
butter, without salt
vanilla extract
nuts, almonds","directions":"Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium heat, combine the whole milk, cream, condensed milk, corn syrup, sugar, and butter.
Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 240F on the thermometer (15 to 20 minutes), stirring constantly.
Remove the pan from the heat, stir in the vanilla, then blend in the almonds.
Pour the mixture into the prepared flan form and spread it out rapidly with a wooden spoon.
Let the caramel cool completely at room temperature (2 to 3 hours).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.
Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper rectangles, the caramels will keep for 2 weeks at room temperature.
Substitute any nuts for the almonds.","url":"https://recipe.bluelayer.org/recipe/49219/butter-nut-caramels"},{"id":"49210","title":"Asparagus (Generic)","ingredients":"asparagus, raw","directions":"Asparagus is low-calorie and spiked with vitamins A and C.
To Prepare: Break off tough ends as far down as stalks snap easily.
For spears, tie with string.
Or, cut each stalk into 1 inch pieces.
Cooking Spears: In deep, narrow pan or asparagus pot, heat 1\" salted water to boiling.
Place asparagus upright in pot.
Heat to boiling, reduce heat.
Boil uncovered for 5 minutes.
Cover and boil 2 to 3 minutes longer.
Drain.
Cooking pieces: Cook lower stalk pieces uncovered in 1\" boiling water for 6 minutes.
Add tips, cover, and cook until tender, about 1 to 2 minutes.
Drain.
STEAMING:
Place steamer or basket in 1/2 inch water (water should not touch basket).
Place asparagus in basket.
Cover tightly and heat to boiling.
Reduce heat and steam until tender, about 6 minutes.
MICROWAVE:
Cover and nuke asparagus spears or 1 inch pieces and 1/4 cup water in 2 qt casserole on high 4 minutes.
Turn asparagus over.
Cover and nuke until tender crisp, about 3 minutes longer.
Let stand 1 minute and drain.","url":"https://recipe.bluelayer.org/recipe/49210/asparagus-generic"},{"id":"49191","title":"Anzac Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
salt, table
butter, without salt
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda","directions":"Preheat oven to 325 degrees Fahrenheit.
Line cookie sheet with parchment paper or foil; set aside.
In a very large bowl, combine flour, sugar, oats, coconut, walnuts and salt; set aside.
In a large saucepan, combine butter and golden syrup; bring to boiling.
In a small bowl, stir together the hot water and baking soda; immediately add to the boiling butter mixture (the addition of soda mixture causes the mixture to rise in the pan).
Pour the hot mixture into the flour mixture; stir with a wooden spoon until well mixed.
Shape dough into 1-1/2\" balls.
Place balls 2\" apart on prepared cookie sheets.
Using palm of your hand, flatten balls slightly.
Bake in preheated oven for 12 minutes or until the cookies are golden brown.
Cool 2 minutes on cookie sheets.
Transfer to wire racks to cool completely.
To store, layer cookies between pieces of waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/49191/anzac-cookies"},{"id":"49185","title":"Focaccia with Black Olives","ingredients":"wheat flour, white, all-purpose, unenriched
house of pasta, pizza dough,
oil, olive, salad or cooking
spices, thyme, dried
olives, ripe, canned (small-extra large)","directions":"Preheat the oven to 450.
Place a pizza stone or a heavy sheet pan in the oven to heat for at least 30 minutes.
Sprinkle the flour on a work surface.
Flatten the dough into a disk and roll it out into a rough 12-inch round.
Transfer the dough to a cookie sheet lined with parchment paper.
Prick the dough all over with a fork and brush with 1/2 tablespoon of the oil.
Sprinkle with the thyme, cover lightly with plastic wrap and set aside to rise until puffy, about 20 minutes.
Pit the olives: on a work surface, tap the olives with a heavy object, such as a stone or a meat pounder, to split them open.
Remove the pits.
chop the olives very coarsely and scatter them evenly over the dough; press the pieces in gently.
Slide the focaccia on the parchment paper onto the hot pizza stone or pan in the oven.
Bake for 15 to 20 minutes, or until the bubbles are golden and the edges are browned.
Remove the focaccia from the oven and brush with the remaining 1/2 teaspoon of oil.
Cut the focaccia into wedges and serve at once.","url":"https://recipe.bluelayer.org/recipe/49185/focaccia-with-black-olives"},{"id":"49164","title":"No-Bake Strawberry Pie","ingredients":"nuts, walnuts, english
nuts, almonds
dates, deglet noor
strawberries, raw
syrup, maple, canadian","directions":"CRUST: Grind nuts finely in a food processor and set aside.
Place the dates in a food processor or blender and grind to form a paste.
With the motor still running, add the ground nuts and blend until the mixture forms a ball.
Press this mixture evenly on the bottom of a lightly oiled 8 inch pie pan.
Refrigerate until ready to fill.
FILLING: Toss the strawberries with the maple syrup.
Spoon into the pie crust.
Cover with waxed paper and refrigerate for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/49164/no-bake-strawberry-pie"},{"id":"49153","title":"Toffee McGreevey","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.
In a shallow baking pan spread almonds in one layer and toast in middle of oven until pale golden and fragrant, about 10 minutes.
Cool nuts and finely chop 1/2 cup.
Lightly oil a 15 1/2 x 10 1/2 x 1-inch metal baking pan.
Cut butter into 16 pieces and in a 2- to 3-quart heavy saucepan combine with sugar, corn syrup, and 2 tablespoons water.
Bring mixture to a boil over moderately high heat, stirring until sugar is dissolved, and boil, stirring occasionally, until thermometer registers 290F.
,about 7 minutes.
Quickly stir in slivered almonds and immediately pour mixture into baking pan.
With an offset or wooden spatula quickly spread toffee in an even layer as close to edges of pan as possible.
Let mixture stand 1 minute (it will still be very hot) and sprinkle evenly with chocolate chips.
Let chips melt and with spatula spread chocolate evenly over toffee.
Sprinkle chopped nuts evenly over chocolate, gently pressing them into it.
Chill toffee until chocolate is firm, at least 2 hours, and up to 2 weeks, covering tightly after 2 hours.
Break toffee into bite-size pieces and keep chilled to prevent chocolate from melting.","url":"https://recipe.bluelayer.org/recipe/49153/toffee-mcgreevey"},{"id":"49147","title":"Chocolate Playdough","ingredients":"candies, semisweet chocolate
syrups, corn, light","directions":"Melt chocolate chips in microwave, stirring every 30 seconds, until melted.
Add in the corn syrup, stirring until fully incorporated.
Place a piece of wax paper on a baking tray or cookie sheet.
Spread chocolate mixture on the wax paper.
(Of course, you could do this with a rubber spatula -- but if you use your hands, you can lick your fingers!
).
Cover the chocolate with another piece of wax paper.
Refrigerate until firm.
When firm, remove the playdough from the refrigerator.
Break off a piece of chocolate dough and form into shapes, rolling the dough in your hand to soften it up a bit.
Or, you can try cutting shapes out with cookie cutters.
Let the kids eat their creations or save them by placing the dough onto wax paper and storing them in the fridge.","url":"https://recipe.bluelayer.org/recipe/49147/chocolate-playdough"},{"id":"49145","title":"Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the flour into a bowl.
Add the sugar and salt.
Mix.
Add the butter.
Mix.
Add the milk.
Mix again.
Cover.
Let sit for 15 - 20 minutes.
On floured surface: roll dough.
The thinner the dough, the crispier the cracker.
Use a fork to dot the dough.
Cut the dough.
Place on baking sheet.
Bake at 325 for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/49145/crackers"},{"id":"49141","title":"Panera Kalamata Olive Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
shortening, vegetable, household, composite
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
olives, ripe, canned (small-extra large)","directions":"To create the starter, combine the water and yeast in a medium mixing bowl.
Stir to dissolve the yeast fully.
Add the flour to the bowl and stir until the ingredients are fully incorporated.
Cover with a cloth and ferment the starter at room temperature for 30 minutes.
For the dough, combine the water, honey and yeast in the bowl of a stand mixer.
Stir to dissolve the yeast fully.
Add the shortening, flour, salt, starter and olives.
Mix on low speed until the dough is fully developed.
Remove the dough from the mixing bowl.
Divide the dough into 2 pieces weighing about 22 ounces each.
Set aside any remaining dough and freeze for future use.
Roll each piece of dough into a smooth ball.
Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes.
Preheat the oven to 400F.
Form the dough into loaves and place them on the counter or in a proofing basket.
Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.
Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.
Remove the bread from the oven and place it on the cooling rack for 30 minutes.
If the bread was baked in loaf pans, remove the bread from the pans before cooling.","url":"https://recipe.bluelayer.org/recipe/49141/panera-kalamata-olive-bread"},{"id":"49130","title":"Bacon cheese burger pasta","ingredients":"beef, grass-fed, ground, raw
bacon, meatless
cheese, cheddar
cheese, parmesan, hard
tomatoes, red, ripe, raw, year round average
catsup
noodles, egg, dry, unenriched","directions":"Chop bacon to bite size pieces and cook to desired crispness
Season n brown beef
Boil noodles
Shred cheese add to hot beef, bacon n noodles mix to melt cheese
Combine all ingrediants in large pot mixing good on low heat","url":"https://recipe.bluelayer.org/recipe/49130/bacon-cheese-burger-pasta"},{"id":"49126","title":"Festive Holiday Bark","ingredients":"vanilla extract
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,","directions":"Line a cookie sheet with waxed paper or parchment paper.
Place candy coating in a microwave safe bowl.
Microwave for 2 1/2 minutes.
Stir, and microwave at 30 second intervals until completely melted and smooth.
Place pretzels and candy coated chocolate pieces in a large bowl.
Pour melted coating over and stir until well coated.
Spread onto waxed paper lined baking sheet.
Let stand until firm or place in refrigerator to set up faster.
Store in a container at room temperature.","url":"https://recipe.bluelayer.org/recipe/49126/festive-holiday-bark"},{"id":"20920","title":"Apple Scones","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
leavening agents, baking powder, double-acting, sodium aluminum sulfate
apples, raw, with skin
sugars, granulated
raisins, seeded
spices, cinnamon, ground
apple juice, canned or bottled, unsweetened, without added ascorbic acid
salt, table","directions":"Preheat oven to 400F.
Mix together dry ingredients.
Cut in shortening as you would for a pie crust.
Stir in apples and raisins.
Add enough juice to make a stiff dough.
On floured surface, roll dough about 1/2 inch thick.
Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown.","url":"https://recipe.bluelayer.org/recipe/20920/apple-scones"},{"id":"49112","title":"Fried Chicken a La Williams-Sonoma","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
wheat flour, white, all-purpose, unenriched
spices, pepper, black
spices, paprika
spices, pepper, red or cayenne
spices, marjoram, dried
milk, buttermilk, fluid, cultured, lowfat
oil, canola","directions":"Rinse the chicken with cold water and pat dry with paper towels.
Place the chicken in a large baking dish and season lightly with salt.
Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight.
In a bowl, whisk together the flour, the 2 1/2 teaspoons salt, the black pepper, paprika, cayenne pepper and marjoram.
Divide the flour mixture evenly between 2 bowls.
Pour the buttermilk into another bowl.
In a 6 quart deep saute pan over medium heat, heat the oil to 375 degrees F. or 190 degrees Celsius on a deep frying thermometer.
Pat the chicken with paper towels to remove excess moisture.
Dip the chicken into the flour, coating the pieces evenly, and shake off the excess flour.
Dip the chicken into the buttermilk, allowing the excess to drip off, then dip the pieces into the other bowl of flour and shake off the excess.
Place the chicken on a baking sheet.
Line another sheet with paper towels.
Using tongs and working in batches, carefully place the chicken in the oil; do not overcrowd the pan.
Fry the chicken until the underside is golden brown, about 10 minutes.
Turn the pieces over and fry until the chicken is opaque throughout, 10-12 minutes more; an instant read thermometer inserted into the breasts should register 160 degrees F. or 71 degrees Celsius and into the legs and thighs it should read 170 degrees F. and 77 degrees Celsius
Using tongs, transfer the chicken to the paper towel lined baking sheet.
Let cool there for 5 minutes, then serve.","url":"https://recipe.bluelayer.org/recipe/49112/fried-chicken-a-la-williams-sonoma"},{"id":"49110","title":"Insanely Healthy Nuggets","ingredients":"oats
orange juice, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
raisins, seeded
salt, table
sugars, brown
wheat germ, crude
seeds, flaxseed
seeds, sunflower seed kernels, dried
dates, deglet noor
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, hazelnuts or filberts","directions":"In a large mixing bowl, combine the oats with the orange juice and apple juice, making sure the oats are completely covered with juice, and let soak until the oats are very soft, about 30 minutes.
While the oats are soaking, preheat the oven to 375F and line a large rimmed baking sheet with parchment paper.
Drain the oats, reserving the juice, and return the oats to the large bowl.
Put the reserved juice in a small bowl, add the currants, and soak for about 15 minutes while you prepare the rest of the cereal.
Stir the oats vigorously with a fork until they break down and become a thick batter.
Add the salt, sugar, wheat germ, flax seeds, sunflower seeds, dates, coconut, and hazelnuts.
Drain the currants (discarding the liquid this time) and add those to the mix, too.
Stir to combine well.
Scrape the thick cereal batter into the prepared pan and press it into an even rectangular slab thin enough so that you can see the tops of the hazelnuts peeking out.
Bake for 20 minutes, until the batter is set, dry to the touch, and starting to brown at the bottom.
Remove the pan from the oven and let the cereal cool in the pan until cool enough to handle.
Meanwhile, preheat the oven again, this time to 200F Remove the parchment paper from the baking sheet and discard.
Break the sheet of cereal up into thirds with your hands.
Place about 1/3 of the cooled cereal into a food processor fitted with the metal blade and give it 20 to 25 pulses, until the cereal is broken into pieces slightly smaller than peas.
Transfer the chopped cereal into another vessel and pulse the remainder of the cereal in two more batches.
Spread the cereal on the baking sheet in a single, even layer.
Place in the oven and let dry for 30 minutes.
Remove the pan from the oven, stir the cereal, spread it out again, and return to the oven to dry for another 30 minutes.
The cereal is now ready to eat.
Allow it to cool completely in the pan before transferring to an airtight container.
It will keep for at least 3 months in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/49110/insanely-healthy-nuggets"},{"id":"49098","title":"Clean Fudge","ingredients":"nuts, cashew nuts, raw
chocolate, dark, 70-85% cacao solids
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
vanilla extract
nuts, macadamia nuts, raw","directions":"Line a small plastic container with plastic cling wrap so that the plastic overhangs off the edges of the container (this will make the fudge easier to remove from the container).
Place all ingredients (except the macadamia nuts) in a food processor and process until smooth and well combined.
Stir through the macadamia nuts.
Place the fudge in the plastic container and smooth the top.
Place the container in the freezer for 20 minutes or until it hardens.
Once the fudge hardens remove from the container and cut into bit size pieces.
Place the fudge in the fridge and keep refrigerated until ready to serve as it melts easily.
enoy.","url":"https://recipe.bluelayer.org/recipe/49098/clean-fudge"},{"id":"49095","title":"Caramelized Onion and Olive Pizza with Goat Cheese","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
onions, raw
fresh red onions,
onions, raw
spices, garlic powder
spices, thyme, dried
vinegar, red wine
olives, ripe, canned (small-extra large)
cheese, goat, soft type
spices, pepper, black
salt, table","directions":"Place a pizza stone or heavy baking sheet in oven.
Preheat oven to 450 (keep pizza stone or baking sheet in oven as it preheats).2.
Let dough stand at room temperature for 30 minutes.3.
Heat a large nonstick skillet over medium-low heat.
Add 2 teaspoons oil; swirl to coat.
Add onions, garlic, and thyme; cook 25 minutes or until onions are very soft and browned, stirring occasionally.
Stir in vinegar.4.
Place dough on a floured surface; roll into a 14-inch circle.
Pierce entire surface liberally with a fork.
Remove pizza stone from oven.
Place dough on pizza stone.
Spread remaining 2 teaspoons oil over dough.
Spread onion mixture and olives evenly over dough.
Sprinkle with cheese, pepper, and salt.
Bake at 450 for 15 minutes or until crust is browned.
Cut into 8 slices.","url":"https://recipe.bluelayer.org/recipe/49095/caramelized-onion-and-olive-pizza-with-goat-cheese"},{"id":"49084","title":"Fresh Berry Pie","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
strawberries, raw
sugars, granulated
cornstarch
water, bottled, generic
lemon juice, raw
blueberries, raw","directions":"CRUST: Preheat oven to 350F.
Place the butter and brown sugar in a large bowl and mix with an electric mixer on medium speed for 2 minutes or until fluffy.
Add the flour and mix for 1 minute or until just combined.
Press the dough into the bottom and up the sides of a 9-inch pie pan.
Bake for 15 minutes or until the edges are lightly browned.
FILLING: Remove the hulls from the strawberries.
Crush enough of the strawberries to make 1 cup.
Stir together the sugar and cornstarch in a large saucepan.
Add the crushed strawberries and the 1/2c water to the pan and cook over medium heat, stirring occasionally, for 7 to 8 minutes or until it comes to a boil.
Stir in the lemon juice and let cook for 10 minutes.
Add the whole strawberries and blueberries to the pan and stir to coat all of the fruit.
Pour the fruit into the crust and refrigerate for at least 2 hours or until ready to serve.","url":"https://recipe.bluelayer.org/recipe/49084/fresh-berry-pie"},{"id":"49075","title":"New Jersey Candied Turnips","ingredients":"turnips, raw
salt, table
butter, without salt
sugars, granulated","directions":"In 12-inch skillet, heat turnips with salt and enough water to cover to boiling over high heat.
Reduce heat to low; cover and simmer 7 to 10 minutes, just until turnips are tender when pierced with knife.
Drain.
Wipe skillet dry.
In same skillet, melt margarine or butter over high heat.
Add sugar and cook, stirring occasionally, until amber in color, about 2 minutes.
Add turnips and cook, stirring frequently, 5 minutes or until well coated.","url":"https://recipe.bluelayer.org/recipe/49075/new-jersey-candied-turnips"},{"id":"49074","title":"Pizza Hut Dessert Pizza","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
wheat flour, white, cake, enriched
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, brown
oats
butter, without salt
spices, cinnamon, ground
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract","directions":"Combine all crust ingredients in a mixer and knead for 10 minutes.
Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours).
Punch down dough now and then when you get a chance.
Preheat oven to 550 degrees F.
Roll the dough as thin as desired.
Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough.
Place dough on pizza stone or in pan.
Brush with vegetable oil and prick with fork.
Pre-bake for 3 minutes.
Remove from the oven and spread with cherry, blueberry or apple pie filling.
If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to puree half the filling if you want a thinner topping.
After you have spread on the filling, you put on the crumb topping.
Mix well with a fork or pastry blender.
Spoon over pie filling.
Use as much as you want of the topping.
Put the rest in a zip-type bag in the refrigerator to save.
Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown.
Remove and drizzle with Vanilla Glaze.
Yields one 16-inch dessert pizza.","url":"https://recipe.bluelayer.org/recipe/49074/pizza-hut-dessert-pizza"},{"id":"49073","title":"Strawberries with Balsamic Vinegar and Black Pepper","ingredients":"strawberries, raw
sugars, brown
vinegar, balsamic
spices, pepper, black","directions":"Halve the strawberries if the strawberries are large, and quarter them if they are very large.
They should be in bite-size pieces.
Put the berries in a mixing bowl and sprinkle with brown sugar.
Toss and set aside for 30 minutes.
Sprinkle the balsamic vinegar and pepper on the berries and toss again.
Serve at room temperature for the fullest flavor.
The amount of sugar may be adjusted, depending on the sweetness of the berries.","url":"https://recipe.bluelayer.org/recipe/49073/strawberries-with-balsamic-vinegar-and-black-pepper"},{"id":"49069","title":"Chocolate Toffee Candy","ingredients":"nuts, pecans
butter, without salt
sugars, brown
candies, semisweet chocolate","directions":"Sprinkle pecans in bottom of buttered 8-inch square baking pan.
Combine butter and brown sugar in 2 quart heavy saucepan.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Continue cooking, stirring constantly, until mixture reaches hard crack stage (295F) on candy thermometer.
Immediately pour hot mixture over pecans, spreading evenly.
Sprinkle with chocolate pieces.
Let stand 5 minutes.
Spread melted chocolate evenly over all.
When chocolate is set, break up into pieces.","url":"https://recipe.bluelayer.org/recipe/49069/chocolate-toffee-candy"},{"id":"49068","title":"Cindy's Sweets","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
nuts, cashew nuts, raw","directions":"Melt white chocolate.
Once melted, mix with other ingredients.
Pour onto wax paper lined cookie sheet and put in refrigerator for 10 minutes.
Take out and break into smaller pieces.","url":"https://recipe.bluelayer.org/recipe/49068/cindys-sweets"},{"id":"49066","title":"Beef Crust Country Pie Recipe","ingredients":"tomato sauce, canned, no salt added
beef, grass-fed, ground, raw
peppers, sweet, green, raw
spices, oregano, dried
bread crumbs, dry, grated, plain
onions, raw
salt, table
spices, pepper, black
rice, white, long-grain, regular, unenriched, cooked without salt
tomato sauce, canned, no salt added
salt, table
water, bottled, generic
cheese, cheddar","directions":"for crust: Combine these ingredients.
Mix well.
Pat meat mix into bottom and healthy pinch 1-inch flutings around the edges of greased 9-inch pie plate.
Set aside.
for filling: Combine minute rice, tomato sauce, salt, water and half of cheese.
Spoon rice mix into meat shell.
Cover with aluminum foil.
Bake at 350 degrees for 25 min.
Uncover and sprinkle top with remaining cheese.
Return to oven and bake uncovered 10 to 15 min longer.","url":"https://recipe.bluelayer.org/recipe/49066/beef-crust-country-pie-recipe"},{"id":"49053","title":"Honey Peanut Sauce","ingredients":"peanut butter, smooth style, without salt
honey
lemon juice, raw
orange juice, raw","directions":"Microwave the peanut butter for about 20 seconds or until it begins to melt; Stir until smooth.
Add the last 3 ingredients and mix well.
Serve with apples, bananas, strips of whole wheat toast or whatever else floats your boat!
Or try adding 1 teaspoon soy sauce and use the sauce to dip bite-sized pieces of grilled or sauteed chicken!","url":"https://recipe.bluelayer.org/recipe/49053/honey-peanut-sauce"},{"id":"49048","title":"Chocolate Bourbons recipe","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cocoa, dry powder, unsweetened
salt, table
syrup, maple, canadian
sugars, granulated
sugars, powdered
cocoa, dry powder, unsweetened
butter, without salt
vanilla extract
water, bottled, generic","directions":"Cream the butter and brown sugar.
In a separate bowl, sift the flour, bicarbonate of soda, cocoa powder and salt.
Add these sifted ingredients and the syrup to the butter mixture and combine until a dough forms.
Bring it together with your hands, then divide it into four equal pieces.
Roll each piece into a long sausage shape about 2.5 cm in diameter.
Preheat the oven to 170 degrees C/Mark 3 and line two baking trays with non-stick baking paper.
Place a sausage of dough between two sheets of cling film (I prefer not to use flour because it marks the surface of the biscuits) and roll out to about 3mmthick.
Chill in the fridge whilst you repeat this process with the remaining dough.
Transfer the chilled pastry to a chopping board and use a pizza wheel or sharp knife to straighten the edges.
When you have a neat shape, slice each piece into eight `fingers'.
Traditional bourbon biscuits measure 6 x 3 cm, so if you want to create the perfect size, cut the fingers slightly smaller than this as they spread a little in the oven.
Using a palette knife, lift the biscuits onto the prepared trays, spacing them at least 2 cm apart.
Now use a fine skewer to make shallow holes along the top of each biscuit - two rows of five if you're a bourbon perfectionist.
Bake for 10 minutes, until the biscuits look dry on top, then carefully check one with a palette knife.
Sprinkle with granulated sugar and press it in gently with the back of a spoon.
If ready, it will be fragile but should lift cleanly and neatly away from the lining paper.
If not, bake for a few more minutes, then check again.
When the biscuits are done, leave them on the trays for about 15 minutes, then use a palette knife to transfer them carefully to a wire rack.
They will harden as they cool.
To make the filling, sift the icing sugar and cocoa into a bowl.
(It is so tempting to miss out this step, but sifting is essential if you want a smooth butter cream.)
Add the butter, vanilla and boiling water and beat well with a fork or hand mixer until smooth and creamy.
Keep the butter cream at room temperature until you are ready to fill the biscuits.
When the biscuits are completely cold, use a palette knife to spread the filling onto the underside side of one biscuit and gently press another biscuit on top.
Sandwich all the biscuits in this way.","url":"https://recipe.bluelayer.org/recipe/49048/chocolate-bourbons-recipe"},{"id":"49041","title":"No Fail Pie Crust","ingredients":"shortening, vegetable, household, composite
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Double the recipe for 2 crust pie.
Cut shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon.
at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoon water can be added if necessary.)
Gather pastry into ball; shape into flattened round on lightly floured cloth covered board.
Roll pastry 2 inch larger than inverted pie plate, 9 x 1 1/4 inch Fold pastry into quarters;place in plate.
Unfold and ease into plate, pressing firmly against bottom and side.
Trim edge of pastry 1 inch from rim of plate.
Fold and roll pastry under, even with plate;flute.","url":"https://recipe.bluelayer.org/recipe/49041/no-fail-pie-crust"},{"id":"49019","title":"Melt In Your Mouth Toffee","ingredients":"butter, without salt
sugars, granulated
sugars, brown
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"In a heavy saucepan, combine butter, white sugar, and brown sugar.
Cook over medium heat, stirring constantly until mixture boils.
Boil to brittle stage, 300 degrees F (150 degrees C) without stirring.
Remove from heat.
Pour nuts and chocolate chips into a 9x13 inch dish.
Pour hot mixture over the nuts and chocolate.
Let the mixture cool and break it into pieces before serving.","url":"https://recipe.bluelayer.org/recipe/49019/melt-in-your-mouth-toffee"},{"id":"49017","title":"Potato Gnocchi","ingredients":"potatoes, raw, skin
wheat flour, white, cake, enriched
salt, table","directions":"Peel the potatoes, chop them into chunks, and heat for 5 minutes in the microwave until cooked through.
While the potatoes are still hot, mash them and then mix them with all of the other ingredients until a ball of dough forms.
Turn the dough out onto a dusted surface and stretch it into a long roll shape.
Cut the roll into bite-sized pieces with a fork and roll each piece into a small round.
Then make some indentations on the top with the back of the fork.
Boil the gnocchi in plenty of hot water seasoned with 1 teaspoon salt (not listed in ingredients).
Once the gnocchi float up to the surface of the water, drain them, and coat them with your choice of sauce or olive oil to serve.","url":"https://recipe.bluelayer.org/recipe/49017/potato-gnocchi"},{"id":"49010","title":"Buckwheat Flour Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
water, bottled, generic
oil, sesame, salad or cooking
oil, canola","directions":"In the order listed, measure out all the ingredients from the buckwheat flour to the salt, and sift into a bowl.
Add the oil and water, and knead briskly to form into a dough.
When fully mixed, roll the dough out with a rolling pin, and cut it into portions.
Place the portions of dough on a baking tray, and pierce holes in the surface.
Bake for 20 minutes at 180C.
The cookie on the left was made with finely ground buckwheat flour, and the one on the right with coarsely ground buckwheat flour.
If you are using finely ground buckwheat, add an extra tablespoon of water.","url":"https://recipe.bluelayer.org/recipe/49010/buckwheat-flour-cookies"},{"id":"49008","title":"Express Bagel Recipe","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":"Put flour, sugar, and salt into large bowl and mix lightly.
Add yeast and water, then knead together ingredients with hands.
The dough will be sticky at first.
Once you have combined the ingredients into a manageable dough, take out the dough onto a flat kneading surface.
Knead dough firmly with your hands until the dough is no longer lumpy and powdery, approximately 15min.
Add sprinkles of water or flour as necessary to keep the dough manageable -- it will get elastic but pretty stiff.
Cut dough into 6 pieces.
Shape each piece into a ball.
Cover with plastic wrap or a damp paper towel to prevent drying.
Shape the dough.
You can either poke a hole in the middle with your finger and stretch out into a bagel shape or roll out the dough into a rope and tie the ends together.
The dough will expand, so leave a nice big hole in the middle.
Cover the bagels with plastic wrap and let rest for about 15 minutes (30-40 min during winter time).
In the meantime, fill a large pot with water and a teaspoon of sugar or honey and bring to a simmer.
Preheat oven to 375 degrees.
When the dough is ready, carefully drop them into the water and let them simmer for about 15 seconds on each side, flipping them only once.
The bagels should float.
Keeping the water boiling too hard or flipping too much will cause the surface of the bagels to crinkle later.
I usually boil two at a time.
Take the bagels out with a slotted spoon and blot excess water.
If you would like to add toppings, do so now.
For small or crumbly toppings such as sesame and poppyseed, dump out the toppings on a small plate and gently press the top of the bagel into the topping.
Put the bagels onto a baking sheet and let bake until brown, approximately 15 minute.
Note: You can use whole wheat flour and even ingredients such as cocoa, pureed spinach, pureed pumpkin/cinnamon/nutmeg to make different kinds (and different colors!)
of bagel dough.
Be sure to decrease the amount of added water accordingly -- I would try making the plain first to get an idea of what the dough should feel like.","url":"https://recipe.bluelayer.org/recipe/49008/express-bagel-recipe"},{"id":"49007","title":"Crunchy Baked \"fried\" Chicken","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, chili powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine first 5 ingredients.
Dip chicken pieces in milk.
Then roll in cornmeal mixture.
Place in a well greased 13x9 pan.
Drizzle the butter over chicken.
Bake uncovered in a preheated 375 degree oven for 50- 55 minutes.
Note: I think chicken (fried or baked) tastes better if soaked for at least 4 hours in salt water.
I use seasoned salt- about 3 Tbls.
in a bowl of water big enough to hold chicken.
Be sure to dry the chicken before using.","url":"https://recipe.bluelayer.org/recipe/49007/crunchy-baked-fried-chicken"},{"id":"49005","title":"Simple Double Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down.
Combine flour and salt.
With a pastry blender or two knives, cut in vegetable shortening until uniform; mixture should be fairly coarse.
Sprinkle with water, a tablespoon at a time; toss with a fork.
Work dough into a firm ball with your hands; divide dough into two parts and press into flat circles with smooth edges.
On a lightly floured surface, roll bottom crust to a circle about 1 1/2\" larger than inverted pie plate.
Gently ease dough into pie plate; trim edge even with plate and add filling.
Moisten rim of bottom crust with water.
Roll top crust the same way and lift onto filled pie; trim 1/2\" beyond the edge of pie plate.
Fold top edge under bottom crust and flute with fingers or fork.
Prick or slit top crust to allow for escape of steam; bake according to time and temperature recommended for filling used.","url":"https://recipe.bluelayer.org/recipe/49005/simple-double-pie-crust"},{"id":"49003","title":"Mini Egg Fudge","ingredients":"egg substitute, powder
spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
vanilla extract
butter, without salt","directions":"Line an 8 x 8 inch square pan with foil and spray with cooking spray (I use Wilton Bake Easy).
Place mini eggs into a Ziploc bag and beat with rolling pin until you have mini egg rubble.
Big and small pieces are fine.
Leave to one side.
Break white chocolate up into medium-sized saucepan and add in condensed milk.
Place over low heat and stir until all chocolate is melted with a smooth, thick consistency.
(Pull it from heat as soon as you have this consistency.
Dont be tempted to overcook, white chocolate is sensitive!)
Quickly add vanilla extract and butter and stir until well combined and butter is melted.
Leave to cool 5 minutes before adding 3/4 of mini egg rubble.
Stir until combined and mini eggs are coated in fudge mixture and then tip into prepared tin.
Smooth over with a spatula or wooden spoon, and sprinkle remaining mini egg rubble over top.
Let cool 30 minutes before placing in fridge to set properly, around 3 hours.
Once set, lift out foil from pan, place on cutting board and slice into 16-20 pieces of fudge.
Fudge will keep in an airtight container in the fridge for 5 days.","url":"https://recipe.bluelayer.org/recipe/49003/mini-egg-fudge"},{"id":"48993","title":"Alan's Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
lard
water, bottled, generic","directions":"Mix the flour and the salt in a large bowl.
Add the butter or margarine and lard; mix with hands until crumb like texture is achieved.
Mix in the water.
Pat into a ball, and wrap in wax paper.
Refrigerate for at least two hours.","url":"https://recipe.bluelayer.org/recipe/48993/alans-pie-crust"},{"id":"48983","title":"Easy Strawberry Pie","ingredients":"sugars, granulated
cornstarch
water, bottled, generic
strawberries, raw
strawberries, raw","directions":"Boil together sugar, cornstarch and water til thick and clear.
Add jell-o and cool.
Add frozen or fresh strawberries.
place in graham cracker crust; chill till firm.","url":"https://recipe.bluelayer.org/recipe/48983/easy-strawberry-pie"},{"id":"48981","title":"Fruit 'n' Nut Rice Pudding","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
apricots, dried, sulfured, uncooked
currants, zante, dried
nuts, walnuts, english
milk, buttermilk, fluid, cultured, lowfat
spices, cinnamon, ground
sugars, granulated","directions":"Preheat oven to 180 degree Celsius.
Place the rice in an ovenproof pie dish.
Add the apricots, currants and walnuts.
Stir the milk through and blend in the cinnamon.
Bake for 15 to 20 minutes or until warmed right through; stir halfway through the cooking time.
Stir in sugar or substitute and rewarm for 5 minutes.
Cover with foil (or lid) and allow to stand for 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/48981/fruit-n-nut-rice-pudding"},{"id":"48974","title":"Crunchy Ice Cream Bars","ingredients":"syrups, corn, light
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
ice creams, vanilla","directions":"Mix corn syrup thoroughly with peanut butter.
Add cocoa krispies cereal and stir until well coated.
Press mixture evenly and firmly into bottom of buttered 13x9x2 inch pan.
Place in freezer until firm.
Cut into 12 three inch squares and place a slice of ice cream between each 2 squares.
Cut each square into two bars.
To store, wrap individually in foil and keep in freezer until needed.","url":"https://recipe.bluelayer.org/recipe/48974/crunchy-ice-cream-bars"},{"id":"48961","title":"Southern Fried Okra","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, pepper, red or cayenne
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
okra, raw
oil, olive, salad or cooking","directions":"In a shallow bowl, mix together the flour, cornmeal, cayenne, salt and pepper.
Pour the buttermilk into a large bowl and add the cut up okra, stirring to coat.
Now, with a slotted spoon, remove the okra from the buttermilk in small batches and toss it into the corn/flour mixture.
Toss around with your hands, letting the excess flour fall through your fingers.
Arrange in a single layer on a baking sheet.
Continue with the rest of the okra.
Heat the oil in a heavy pot until its like, really hot.
You can stick a little wooden stick in the oil, and if it sizzles, youre ready.
Again, in small batches, spoon a few pieces of coated okra at a time into the hot oil (I used a large spoon because every time I tossed an okra into the oil, it would splatter me and I would cry) and fry until golden brown.
This will seriously not take long.
Like 10 seconds.
And the further into the frying you get, the less time it takes.
SCIENCE!
Once theyre good and fried, remove them from the oil and arrange in a single layer on some paper towels so they can drain.
Repeat with additional batches of okra until you are done.
Give them one last good salting, and serve in a basket or whatever with some fresh lemon juice and your favorite dipping sauce!
Or eat them as is.
The south has risen.
(Recipe adapted from Ezra Poundcake)","url":"https://recipe.bluelayer.org/recipe/48961/southern-fried-okra"},{"id":"48960","title":"Southern Turnips and Greens","ingredients":"turnips, raw
water, bottled, generic
salt, table
bacon, meatless","directions":"Cut turnip leaves from turnip root.
Wash turnip greens 3 times in cold water and cut off bit stem sections.
Peel turnip root and cut into small cubes.
Place water in a large pot with lid and bring to a boil.
Place turnip greens along with cubed roots into pot.
Add salt and bacon drippings.
Boil on simmering heat for approximately one hour.
Cut turnips greens into small pieces.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/48960/southern-turnips-and-greens"},{"id":"48951","title":"Banana Cream Pie Crust","ingredients":"peanut butter, smooth style, without salt
salt, table
butter, without salt","directions":"Make a crumb crust by putting the peanut butter sandwich cookies and salt into a blender, whirl until you have crumbs and drizzle in 2 T unsalted butter, melted.
Press into pie pan sprayed with nonstick spray.
Quarter 3 ripe, firm bananas instead of slicing (less surface to discolor), lay in bottom of crust and pour in filling.
Bake according to directions.","url":"https://recipe.bluelayer.org/recipe/48951/banana-cream-pie-crust"},{"id":"48912","title":"Buttermilk Pecan Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix flour, sugar and salt in processor.
Add in butter and shortening and cut in using on/off turns till mix resembles coarse meal.
Add in 3 Tbsp.
water and process till moist clumps form.
If dough is too dry, add in more water by teaspoonfuls to moisten.
Gather dough into ball; flatten into disk.
Wrap in plastic and chill 1 hour (can be prepared 1 day ahead.
Keep refrigerated.
Let dough soften slightly at room temperature before rolling.)
Position rack in bottom third of oven and preheat to 350F.
Roll out dough on lightly floured surface to 12-inch round.
Transfer to 9-inch-diameter glass pie dish.
Trim overhang to 1/2 inch.
Fold edges under; crimp decoratively.
Freeze dough 15 min.
Line crust with foil.
Fill with dry beans or possibly pie weights.
Bake till sides are just set, about 15 min.
Remove foil and beans.
Bake till crust is pale golden brown, piercing with fork if bubbles form, about 15 min.
Transfer to rack and cold completely.
Maintain oven temperature.","url":"https://recipe.bluelayer.org/recipe/48912/buttermilk-pecan-pie-crust-recipe"},{"id":"48908","title":"Lazy Peach Pie","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
peaches, yellow, raw
spices, cinnamon, ground
spices, nutmeg, ground
sugars, brown","directions":"Preheat oven to 350.
Place butter in a 8\" glass square pan and microwave until butter is melted; evenly distrubute melted butter on bottom of pan.
In a small bowl, mix together SR flour, sugar, and milk and evenly pour over melted butter.
Place peach slices evenly over batter and pour reserved peach juice over peaches.
Combine cinnamon, nutmeg and brown sugar in a small bowl, and evenly sprinkle on top.
Bake in 350 degree oven about 30-45 minute or until brown.","url":"https://recipe.bluelayer.org/recipe/48908/lazy-peach-pie"},{"id":"48902","title":"Soda Bread #2 - Whole Wheat","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 350F (180C).
Grease a large cast-iron skillet or baking sheet.
In a large bowl, mix 4 cups flour with the baking powder, baking soda, and salt.
Add butter and rub it into the flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible.
Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough.
Sprinkle about 1/4 cup of remaining flour on a board.
Turn out dough and knead lightly for about 1 minute, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter.
Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing three-fourths of the way through the dough.
Bake 55 to 60 minutes, or until loaf sounds hollow when tapped on the bottom.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/48902/soda-bread-2-whole-wheat"},{"id":"48897","title":"Walnut Fougasse or Focaccia","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
nuts, walnuts, english
oil, olive, salad or cooking","directions":"In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water.
Add the walnut oil, whole wheat flour, 200 grams of the all-purpose or bread flour and salt and mix together briefly using the paddle attachment.
Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding the remaining flour as necessary.
The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns but it will be sticky.
Remove from the bowl, flour your hands and knead for a minute on a lightly floured surface, and shape into a ball.
If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed.
Stir in the walnut oil, whole wheat flour, salt, and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface.
Knead, adding flour as necessary, for 10 minutes, until the dough is elastic.
Shape into a ball.
Clean and dry your bowl and oil lightly with olive oil.
Place the dough in it, rounded side down first, then rounded side up.
Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.
Punch down the dough.
A handful at a time, knead the walnuts into the dough, until they are evenly distributed.
Divide the dough into two equal pieces for smaller breads, or make one large focaccia or fougasse (see instructions below).
Cover with lightly oiled plastic and let the dough rest for 15 minutes.
Preheat the oven to 425 degrees, preferably with a baking stone in it.
Line 2 baking sheets with parchment paper and oil the parchment.
Roll or press out each piece of dough into an oval or rectangle measuring about 9 by 7 inches.
To do this efficiently, roll the dough, stop and wait 5 minutes for the gluten to relax, then roll again, and repeat until the dough reaches the right size.
For fougasse, using a paring knife, make an incision down the center of the oval or rectangle, starting about 2 inches in from the top and ending 2 inches from the bottom.
Make 3 diagonal slashes out from the center of the bread towards the edge, leaving about an inch of dough on either side of the center incision.
The incisions should resemble the veins of a leaf.
Leave a 2-inch border at the edge of the dough.
Transfer the loaves to the baking sheets.
Gently pull the bread apart at the slashes.
Cover with lightly oiled plastic wrap and a towel, and let rest for 30 minutes.
For focaccia, roll or press out the dough and transfer to the parchment-lined baking sheet.
Cover with a damp towel and let rest for 30 minutes.
Just before baking, use your fingertips to dimple the dough all over, and if desired drizzle on a tablespoon of olive oil.
One at a time, bake the breads on top of the baking stone for 20 to 25 minutes, until deep golden brown.
Let rest for at least 10 minutes before serving, or allow to cool completely.","url":"https://recipe.bluelayer.org/recipe/48897/walnut-fougasse-or-focaccia"},{"id":"48886","title":"Potato Cinnamon Rolls for Two","ingredients":"potatoes, raw, skin
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
spices, cinnamon, ground
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"See the note below about the potato.
Place the raw potato and 1 cup of the water in a small saucepan.
Bring to a boil and cook until the potato is done (it slides off a knife when pierced), about 10-15 minutes.
After boiling, you will be left with around 1/4 cup of the water.
Drain the potatoes, reserving 1/4 cup of the cooking water in a small bowl.
Add 3/4 cup of fresh water to the reserved water.
Place a thermometer inside the water and wait until it cools down to 108-115 F.
Once the water has cooled to the ideal temperature range, add the yeast and a pinch of sugar.
Stir to dissolve, and then let it rest until foamy, about 5 minutes.
If the yeast does not foam, its dead.
If this happens youll need to start over with fresh water and fresh yeast.
If this does happen to you, you can use 1 cup of plain water for this stepno need to boil extra potatoes).
Next, add the sugar, melted butter, and potato pieces to the bowl with the yeast.
Stir very well to combine.
Add the flour, and mix until combined.
Grab the dough in one hand, and smear some butter up the sides and across the bottom of the bowl.
Place the dough back in the bowl, cover with a towel and let it rise in a warm place for 45 minutes-1 hour, or until doubled.
If your kitchen is cool, turn on the oven to 200 F for 5 minutes, turn it off, and place the bowl inside to rise.
After rising is complete, the dough can be punched down and refrigerated overnight to bake in the morning.
Ive had great results making the dough the night before.
Next, well roll out the dough and fill it.
Dust the counter lightly with flour, and dump the dough onto the flour.
Pat out the dough into a 6 square.
Pour on the melted butter.
In a small bowl, combine the brown sugar and 1 teaspoon of the cinnamon.
Sprinkle the brown sugar and cinnamon on top of the melted butter.
Let it sit for a minute or so, until the butter absorbs the brown sugar and cinnamon.
This will help the filling from falling out when rolling.
Gently, roll up the square, starting on the side of the dough closest to you.
Roll it tightly into a log, and pinch the edge together when you get to the end.
Slice the roll in half, then place both halves in a greased loaf pan, cut side up.
Let the rolls rise in the loaf pan in a warm place for 30 minutes.
Preheat the oven to 375 F. Bake the rolls in the oven for 25 minutes.
The rolls will be brown when done; dont be afraid of color.
Take the rolls out of the oven.
In a small bowl combine the remaining 1/2 teaspoon cinnamon, powdered sugar and milk.
Pour the glaze on the warm rolls, and serve.
Note: Most russet potatoes weigh more than 5 ounces, so either grab a tiny organic one, or pull out 5 ounces worth of raw potatoes while making mashed potatoes the night before.","url":"https://recipe.bluelayer.org/recipe/48886/potato-cinnamon-rolls-for-two"},{"id":"48885","title":"Kikkoman Roasted Garlic Teriyaki Chicken","ingredients":"garlic chili sauce,
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Pour marinade over chicken, in zip closure bag.
Press air out of bag; close top securely.
Turn bag over serveral times to coat pieces well.
Refrigerate 8 hours, or overnight.
Grill chicken 5 to 7 inches from medium hot coals 35 to 40 minutes, or until no longer pink in center.","url":"https://recipe.bluelayer.org/recipe/48885/kikkoman-roasted-garlic-teriyaki-chicken"},{"id":"48883","title":"Mango Tango Lassi","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
mango nectar, canned
mango nectar, canned
yogurt, greek, plain, nonfat
lemon juice, raw
sugars, brown","directions":"In a blender, combine mango, evaporated milk, gelato, yogurt, lime juice, and sugar.
Process at high speed until smooth, pulsing a few times to break up pieces of fruit.
Garnish with mint leaves.
TIP: When shopping for mangoes,select fruit that yields slightly to pressure.
If planning to use fresh mangoes, shop ahead so they can ripen if not quite ripe.","url":"https://recipe.bluelayer.org/recipe/48883/mango-tango-lassi"},{"id":"48879","title":"Frizzeles (Friselle)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat oven to 400 degrees F (200 degrees C).
Whisk flour, baking powder, salt, and black pepper together in a bowl.
Stir olive oil and cold water into dry ingredients, mixing to make a soft dough.
Pinch off a handful of dough, roll into a thick log between your hands, and use a scissors to cut into pieces about 2 inches long.
Place biscuits about 1 1/2 inches apart on baking sheets.
Bake in the preheated oven on middle rack for 15 minutes; flip biscuits and bake until golden brown on both sides, about 15 minutes more.
Let cool on pieces of waxed paper.
Place biscuits into a sealed container and refrigerate overnight for best flavor.","url":"https://recipe.bluelayer.org/recipe/48879/frizzeles-friselle"},{"id":"48877","title":"Caribbean Dump Chicken - OAMC","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, brown
spices, nutmeg, ground
orange juice, raw
raisins, seeded","directions":"For immediate cooking: Pre-heat oven to 350F Place all ingredients into a large baking dish, turn chicken to coat.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag.
Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
Place the bag in the refrigerator to thaw.
Preheat the oven to 350F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).","url":"https://recipe.bluelayer.org/recipe/48877/caribbean-dump-chicken-oamc"},{"id":"48876","title":"Cherry Pie Crumble Bars","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
water, bottled, generic
vanilla extract
cherries, sweet, raw
syrup, maple, canadian
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown","directions":"Preheat oven to 375 degrees F. Spray an 8 x8 pan with cooking spray.
Set aside.
For the base: In a bowl add oat flour, oats, baking powder, cinnamon and salt into large bowl.
Stir.
Now add in the applesauce, maple syrup, water, vanilla and mix well.
Pour batter into the prepared pan and push down firmly with fingers to smooth out.
For the filling: In a small bowl add the cherry jam and maple syrup, and spread over top of oat mixture.
For the topping: In a separate bowl add almond meal, shredded, coconut, oat flour, oats, cinnamon and salt.
Mix well.
Add coconut oil and coconut sugar.
Crumble mixture with your fingers.
Sprinkle over top of cherry mixture.
Bake for 30-35 minutes at 375 degrees F or until the top is slightly golden and firm.
Allow to cool for at least 20 minutes before cutting into squares.
Recipe for the base of the bars adapted from Berry Bliss Oat Squares by Angela Liddon of Oh She Glows.","url":"https://recipe.bluelayer.org/recipe/48876/cherry-pie-crumble-bars"},{"id":"48867","title":"All-Purpose Easy Shortening Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine the flour and salt in a medium bowl.
Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
Gather up the dough and form into a flat disk.
You can use this dough immediately or proceed to the next step.
Wrap the dough in wax paper or plastic wrap.
Refrigerate for atleast 20 minutes or up to overnight.
If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
********Double-CrustShortening Pie Dough*********.
Use all-purpose flour, salt, vegetable shortening and ice-cold water.
Divide the dough into 2 equal pieces.","url":"https://recipe.bluelayer.org/recipe/48867/all-purpose-easy-shortening-pie-dough"},{"id":"48862","title":"Kana's Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
salad dressing, mayonnaise, regular
salt, table
spices, pepper, black
spices, tarragon, dried","directions":"Toss all ingredients in large bowl mixing thoroughly.
Chill before serving.
Note:.
Boil chicken in water for 30 minutes with a few chunks of onion, carrot and celery.
One large chicken will yield about 4 cups of meat.
If you prefer only white meat, use breasts only.
When cooled remove chicken from bone, chop into pieces no bigger than a 1/2 an inch.","url":"https://recipe.bluelayer.org/recipe/48862/kanas-chicken-salad"},{"id":"48860","title":"Hot Water Pie Crust","ingredients":"shortening, vegetable, household, composite
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, add the first three ingredients and mix until creamy.
This might take a couple of minutes; be patient.
Add the remaining ingredients and mix until dough forms.
Knead dough for two minutes.
Wrap dough in wax paper and chill in the fridge for a minimum of three hours and a maximum of 24 hours.
Makes two crusts or one crust with a lattice design on top.","url":"https://recipe.bluelayer.org/recipe/48860/hot-water-pie-crust"},{"id":"48855","title":"Fresh Asparagus Salad (Liang-Pan-Lu-Sun)","ingredients":"asparagus, raw
soy sauce made from soy (tamari)
sugars, granulated
oil, sesame, salad or cooking","directions":"Bend each asparagus stalk back until the tough root end snaps away.
Discard the ends.
Wash the stalks and slice diagonally into bite- sized pieces.
Blanch the pieces in boiling water for 1 minute, drain at once, and run cold water over the asparagus to stop their cooking.
Spread them on a double thickness of paper towels and pat them dry.
In a container large enough to hold the asparagus, combine the remaining ingredients and mix well until the sugar is completely dissolved.
Add the asparagus and toss to coat each piece with the dressing.
Chill slightly--no more than 2-3 hours--before serving.
May be served chilled or at room temperature.","url":"https://recipe.bluelayer.org/recipe/48855/fresh-asparagus-salad-liang-pan-lu-sun"},{"id":"48853","title":"Italian Ciabatta","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking","directions":"BIGA (Italian Starter):.
Mix the biga ingredients, in a small bowl until well combinedL.
Cover the bowl with plastic wrap and allow to rest for up to 15 hours.
It will expand and become bubbly so leave room in the bowl for it to expand.
CIABATTA DOUGH:.
Place all of the dough ingredients together with the biga into the bowl of your mixer or bread pan of your bread machine.
Beat at medium speed (mixer) using the flat.beater (not dough hook), for 58 minutes.
The dough will never completely clear the sides of the bowl, though itll begin to acquire some shape.
The dough will be very wet.
Cover the bowl with plastic wrap, and allow the dough to rise for 11 1/2 hours; it will get very puffy.
Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape.
(Note: If using the dough cycle on bread mahine, check the consistency after 10 minutes (it should be very tacky, but should be holding its shape somewhat), adding more flour or water s needed.
Midway through the rising period, gently deflate the dough and turn it over in the bowl; this will help it rise, and will also strengthen its gluten, making it easier to shape.
Allow the dough to rest an additional 30 minutes after the dough cycle ends).
Which ever method you use.
your dough will be wet and sticky, but don't worry, it's suppose to look like that.
Transfer the dough to a well-oiled work surface.
Lightly grease a large cookie sheet, and your hands.
Using a bench knife or your fingers, divide the dough in half.
Handling the dough gently,; stretch it into a log about10-inches long, and place it on the baking sheet.
Flatten the log with your fingers till its about is about 10 inches long and 45 inches wide.
Repeat with the remaining piece of dough.
Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour.
Oil your fingers, and gently poke deep holes all over the dough.
Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
At this point, the dough will be very puffy; it should jiggle like gelatin when you very gently shake it.
Preheat oven to 425 degrees.
Spray the loaves very heavily with water, and dust them lightly with flour (if desired).
Bake for 2530 minutes, or until they're golden brown.
Turn off the oven, remove the ciabatta from the baking sheet, and return them to the oven, propping the oven door open a couple of inches.
Allow the ciabatta to cool completely in the oven; this will give them a very crisp crust.
Your bread should have large, irregular holes, ideal for trapping the olive oil/balsamic drizzle.","url":"https://recipe.bluelayer.org/recipe/48853/italian-ciabatta"},{"id":"48832","title":"Cracked Black Pepper Parmesan Crisps","ingredients":"cheese, parmesan, hard
spices, pepper, black","directions":"Preheat the oven to 350F (180C).
Line a 12 x 15-inch (30 x 45-cm) baking sheet with foil and coat lightly with nonstick spray.
Spread the Parmesan onto the baking sheet.
Make sure that its spread evenly, or your crisps wont bake evenly.
Sprinkle with the black pepper and bake for 15 to 20 minutes, or until the cheese has turned a uniform deep golden brown.
Remove from the oven and let cool.
Once its cool enough to handle, remove the cheese from the foil and crack it into rough, bite-sized pieces.
Store in an airtight container in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/48832/cracked-black-pepper-parmesan-crisps"},{"id":"48831","title":"Fresh Asparagus Pie","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
asparagus, raw
soup, vegetable broth, ready to serve
shallots, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
yogurt, greek, plain, nonfat
cheese, parmesan, hard
cheese, parmesan, hard
cheese, parmesan, hard","directions":"Preheat oven to 350 degrees F (175 degrees C).
Mix whole wheat flour, vegetable oil, milk, sugar, and 1/2 teaspoon salt together using a fork in a 9-inch pie plate; press mixture into the shape of a pie crust.
Combine asparagus, vegetable broth, and shallots in a pot; bring to a boil.
Cook until asparagus is tender, 5 to 10 minutes.
Pour mixture into a blender no more than half full.
Cover and hold lid down; pulse a few times before leaving on to blend.
Puree until smooth.
Melt butter in the same pot over medium heat; slowly whisk flour into the melted butter until paste-like consistency.
Mix 1/2 teaspoon salt, black pepper, and cayenne pepper into the flour paste; slowly whisk in yogurt.
Add asparagus mixture to yogurt mixture; fold in 1/2 cup Parmesan cheese and Gorgonzola cheese until smooth.
Pour mixture into pie crust; top with 1 tablespoon Parmesan cheese.
Bake in the preheated oven until pie is set in the middle and crust is brown, 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/48831/fresh-asparagus-pie"},{"id":"48830","title":"English Toffee","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Butter the sides of a heavy saucepan.
Melt butter.
Add sugar, water, and corn syrup.
Cook over medium-high heat, stirring frequently.
Cuuk until 290F (soft crack stage).
Watch carefully after 280F and remove from heat immediately at 290F.
Turn onto greased aluminum foil and spread out with wooden spoon.
Wait for 2-3 minutes until surface is firm.
Sprinkle with chocolate pieces.
Spread chocolate when melted.
Sprinkle with chopped nuts.
Chill until chocolate is firm and then break candy into pieces.","url":"https://recipe.bluelayer.org/recipe/48830/english-toffee"},{"id":"48829","title":"Chocolate Chip Coconut No-Bake Granola Bars","ingredients":"dates, deglet noor
water, bottled, generic
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
spices, cinnamon, ground
nuts, almonds
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract","directions":"Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl.
Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
Press mixture into the prepared baking dish.
Cover with another piece of waxed paper and press down using a can or mini roller.
Freeze for 1 hour.
Remove dish from freezer and lift out of dish using the edges of the waxed paper.
Cut into 25 squares.","url":"https://recipe.bluelayer.org/recipe/48829/chocolate-chip-coconut-no-bake-granola-bars"},{"id":"48826","title":"Autumn Brittle","ingredients":"nuts, almonds
nuts, walnuts, english
seeds, flaxseed
cranberries, dried, sweetened
sugars, granulated
sugars, brown
honey
water, bottled, generic
salt, table
butter, without salt","directions":"Heat the sugars, honey, water and salt in a large pot over a low-medium flame.
Use a pot that is larger than you would think necessary because when the mixture begins to boil it will foam up and increase in size.
Stir every five minutes or so.
Using a candy thermometer, continue to heat the mixture until it reaches a temperature of exactly 302 degrees Fahrenheit.
This is very important because this is the temperature at which sugar hardens into a rock-like state after it cools.
Pay close attention not to go very far above 302, otherwise you will burn the sugar.
It can take up to an hour for the mixture to reach that high of a temperature, so don't get too worried if 15 minutes go by and the thermometer is still at 175.
While the sugar mixture is boiling, place a sheet of parchment paper on top of a shallow pan, about 9 x 13 inches in width and length, and grease the parchment paper.
Set aside.
Once the sugar mixture reaches 302, immediately remove it from heat and stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until they're coated in the mixture.
Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber spatula.
Try to keep the surface relatively even and about 1 inch in height.
Place the pan in the refrigerator and allow the brittle to cool for one hour.
Once it has finished cooling, remove the sheet of brittle from the parchment paper and break the brittle into pieces using a meat tenderizer or clean hammer.
Arrange the pieces on a serving platter and serve.
Store excess brittle in a cool dry place.","url":"https://recipe.bluelayer.org/recipe/48826/autumn-brittle"},{"id":"48824","title":"German Christmas Cookies with Walnuts","ingredients":"butter, without salt
sugars, powdered
sugars, granulated
wheat flour, white, cake, enriched
nuts, walnuts, english
sugars, powdered","directions":"Preheat oven to 180 C / 350 F and line two cookie sheets with baking paper.
In a large bowl using an electric hand mixer, cream together butter, the first listed amount of icing sugar and vanilla sugar on low speed.
When the icing sugar is blended into the butter, increase to high speed and cream for another minute.
Reduce hand mixer speed to low speed and add flour one tablespoon at a time, mixing well after each addition.
When the batter turns stiff, then continue stirring in the flour with a fork or spoon (make sure to scrape the sides of the bowl and the egg beaters).
Finally, stir in the nuts.
Using a melon ball scoop, scoop out the dough and then roll each piece into a ball.
Place on the lined baking sheet about 4-5 cm (2 inches) apart.
Bake for about 10-12 minutes or until the bottom edges turn light brown.
Remove from oven.
Put the final amount of icing sugar into a shallow bowl.
While the cookies are still hot, roll each one in the sifted icing sugar.
Set them on a sheet of parchment paper or a rack.
Let them cool and roll again in the icing sugar (may need more).
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/48824/german-christmas-cookies-with-walnuts"},{"id":"48815","title":"So so simple peanut brittle","ingredients":"oil, corn, peanut, and olive
water, bottled, generic
sugars, granulated","directions":"Crush peanuts and fine as you like on wax paper with a roling pin.
Set peanuts aside.
Heat sugar in water until sugar is dissolved.
Immediately pour mixture over crushed peanuts.
Let cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/48815/so-so-simple-peanut-brittle"},{"id":"48809","title":"Best All Purpose Pie Crust (Dj/Ws) Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"To make by hand, combine the flour, salt, and sugar, if using, in a large bowl.
Work the butter into the flour with a knife, pastry cutter, or possibly your fingers till the mix resembles coarse meal.
Sprinkle the ice water onto the crumbly dough and, with your hands, push the dough from the sides to the middle of the bowl to create a ball which holds together.
Transfer to a work surface.
Cut the dough in half, place half on top of the other, and press down.
Repeat the cutting and pressing steps three or possibly four times till all of the water is incorporated into the dough and it clings together.
On a floured surface, gently flatten the ball of dough with a rolling pin.
Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan.
Lift the dough into the pan.
Fold the edges under and crimp with your fingers or possibly a fork.
To make in a food processor, cut the butter into 1inch pcs and place them in the bowl of the food processor.
Add in the flour, salt, and sugar.
Process till all of the ingredients are incorporated.
With the processor on, add in the water a Tbsp.
at a time till the dough begins to clump but is still crumbly.
Continue to drizzle a little water and pulse the food processor, stopping to test the dough with your fingertips to see if it is moist sufficient to hold together.
When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface, and roll out and fit into the pan as above.
Yield: one 10 inch single pie crust (for a twocrust pie, double the quantities)","url":"https://recipe.bluelayer.org/recipe/48809/best-all-purpose-pie-crust-dj-ws-recipe"},{"id":"48802","title":"Monkey Bread","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
sugars, granulated
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
nuts, walnuts, english
raisins, seeded","directions":"Preheat oven to 350 degrees (175 C.).
Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag.
Cut biscuits into quarters.
Shake 6 to 8 biscuit pieces in the sugar cinnamon mix.
Arrange pieces in the bottom of the prepared pan.
Continue until all biscuits are coated and placed in pan.
If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat.
Boil for 1 minute.
Pour over the biscuits.
Bake at 350 degrees (175 C.) for 35 minutes.
Let bread cool in pan for 10 minutes, then turn out onto a plate.
Do not cut!
The bread just pulls apart.","url":"https://recipe.bluelayer.org/recipe/48802/monkey-bread"},{"id":"48799","title":"Gluten-Free Blueberry Coconut Crisp","ingredients":"blueberries, raw
sugars, granulated
cornstarch
lemon juice, raw
salt, table
wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt","directions":"Preheat oven to 375 degrees F. In medium bowl, toss blueberries with sugar, cornstarch, lemon juice and salt.
In separate bowl, combine flour, oats, coconut, sugar, baking powder, salt, and cinnamon.
Cut butter into flour mixture until crumbly (I typically use a fork to get this started and finish by crumbling everything with my fingers.)
Pour blueberry mixture into 9-inch pie plate and sprinkle topping evenly over it.
Bake for 40 minutes or until filling is bubbly and topping is golden brown and crispy.","url":"https://recipe.bluelayer.org/recipe/48799/gluten-free-blueberry-coconut-crisp"},{"id":"48797","title":"Dijonnaise Chicken","ingredients":"salad dressing, mayonnaise, regular
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mustard, prepared, yellow","directions":"Cut up chicken breast or tenders, mix in mayo and Dijon mustard in small to med casserole dish and place in 350 degree pre-heated oven.
You need to stir a couple of times to separate chicken pieces
Cook until it looks oily in pan, around 30 minute.","url":"https://recipe.bluelayer.org/recipe/48797/dijonnaise-chicken"},{"id":"48794","title":"Chapatis","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Combine the flour and salt in a mixing bowl and stir together.
Add water a bit at a time until the dough holds together.
Turn out onto a floured board and knead for about 5 minutes, or until smooth and elastic.
Place the dough in a small floured bowl and cover with a clean tea towel.
Let the dough rest for 30 minutes.
Divide the dough into 12 equal pieces and shape each into a ball.
Heat a small nonstick skillet coated with cooking oil spray.
Roll out each ball of dough into a thin round, about 5 inches in diameter.
Cook one at a time on the skillet over medium heat until touched with light brown spots, about 3 to 4 minutes.
Flip and cook on the other side; repeat with the other balls of dough.
Keep the chapatis warm, stacked one atop another in foil, until all are done.
Serve at once.
Per chapati:
Calories: 68
Total fat: 1g
Protein: 3g
Fiber: 2g
Carbohydrate: 15g
Cholesterol: 0mg
Sodium: 95mg","url":"https://recipe.bluelayer.org/recipe/48794/chapatis"},{"id":"48782","title":"Pine Nut Crumbles","ingredients":"nuts, pine nuts, dried
spices, cinnamon, ground
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table","directions":"Preheat the oven to 325F.
Place the pine nuts in a food processor fitted with the metal blade and process until coarsely ground.
Remove half of the nuts to a bowl and reserve.
Add the cinnamon and sugar to the remaining nuts in the bowl of the processor and continue to process until finely ground, about the texture of cornmeal.
Add the flour and process until combined.
Add the mixture to the reserved pine nuts and toss to combine.
Melt the butter in a small saucepan over low heat.
Pour the hot butter over the pine nut mixture and work in with a spatula.
Sprinkle the salt over and work in.
Pinch off pieces about the size of 2 tablespoons, roll into balls, then flatten slightly.
Put a cute dimple in the top of each with your thumb.
Place 1/2 inch apart on a parchment-lined baking sheet.
Bake on the center rack of the oven for 45 minutes to 1 hour, or until firm and lightly browned.
Transfer to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/48782/pine-nut-crumbles"},{"id":"48781","title":"Chewy Chocolate Granola Bars","ingredients":"butter, without salt
sugars, brown
honey
vanilla extract
salt, table
oats
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, almonds
wheat germ, crude
mini semi-sweet chocolate baking chips,","directions":"Line a 9 - 13 inch baking pan with aluminum foil.
Then spray the foil lightly with a nonstick cooking spray.
Combine the butter, light brown sugar, and honey in a large pot.
Then bring it to a boil over medium high heat.
Stir constantly to avoid burning.
Lower the heat to allow the mixture to thicken, then remove the pan away from the heat and add the salt and vanilla.
Next begin adding the Instant Oats, Rice Krispies, almonds, and flax meal (or wheat germ).
Mix it all by folding the ingredients together using a rubber spatula.
Next spread and press the mixture into the baking pan along with the chocolate chips on the top.
Make sure the mixture is firmly compacted within the pan, then place it into the refrigerator for about 1 1/2 to 2 hours.
After the granola is refrigerated place it onto a cutting board and cut into small rectangles.
Store bars in an airtight container and layer the bars with parchment paper or foil.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/48781/chewy-chocolate-granola-bars"},{"id":"48774","title":"Paifala (American Samoa) - Half-Moon Pies","ingredients":"pineapple, raw, all varieties
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Combine the pineapple, sugar and milk into a saucepan and heat until simmering.
Be careful not to boil or the milk will curdle.
Now mix the cornstarch with the reserved pineapple juice until it is smooth, and add to the pineapple.
Stir until the mixture thickens, then remove from the heat and let cool.
Put all of the dough ingredients into a bowl and blend until a dough forms.
Divide the dough into five parts, then roll each part into an 8-inch circle.
Spread some onto one half of each circle.
Fold the other half over the top, stopping about a quarter inch from the edge.
Fold the bottom quarter inch over the top edge, then crimp with a fork.
Repeat until you've finished all of your pies.
Prick a couple of holes in the top and put into a 375 degree oven for 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/48774/paifala-american-samoa-half-moon-pies"},{"id":"48768","title":"Sugar and Spice Peanuts","ingredients":"sugars, granulated
water, bottled, generic
oil, corn, peanut, and olive
pumpkin, raw","directions":"Cook sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves.
Stir in peanuts, and cook 10 minutes or until sugar starts to crystallize on peanuts.
Sprinkle pumpkin pie spice evenly over peanuts, stirring to coat.
Spread nuts in a single layer on a lightly greased baking sheet.
Bake at 300 for 30 minutes, stirring every 10 minutes.
Cool on baking sheet.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/48768/sugar-and-spice-peanuts"},{"id":"48766","title":"Cheesy Horn Rolls with Greek Yogurt and Feta","ingredients":"leavening agents, baking soda
yogurt, greek, plain, nonfat
cheese, feta
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Note the dough requires 1 hour of inactive chill time.
In a small bowl combine baking soda and yogurt and set aside.
You can use a stand mixer fitted with dough hook or mix dough in a large bowl.
I usually use my stand mixer, but note that the dough is very thick.
In the bowl of a stand mixer mix together yogurt and soda mixture, cheeses and flour until everything gets evenly distributed.
Mixing on low speed, add butter.
Knead for 3-5 minutes.
Form dough into a ball, wrap it in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 F (175 C).
Line a baking pan with parchment paper or a Silpat.
Dust working surface with some flour.
Cut dough into 4-6 pieces (of equal size) and form each piece into a ball.
Roll each ball into a 10-12 inch circle (5mm thick).
Cut each circle into 8 triangles.
Roll up each triangle from the large end to the small one.
Transfer rolls to the baking sheet and bake for 20-22 minutes, until golden.
Remove from oven.
Let horn rolls cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/48766/cheesy-horn-rolls-with-greek-yogurt-and-feta"},{"id":"48738","title":"5-Minute Artisan Pizza Dough","ingredients":"water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
Measure the flour using a \"swoop and sweep\" method.
Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
Cover with a non-airtight lid.
Allow to rise at room temperature for 2 hours.
DO NOT PUNCH DOWN!
You want to retain as much gas in the dough as possible.
A reduction in gas will make your pizzas and flatbreads dense.
Refrigerate and use over the next 14 days.
Refigerate at least 3 hours before using.
On Pizza Day.
30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.
Prepare and organize your toppings.
Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.
Pull up and cut off a 1/2 pound (orange-size) piece of dough.
Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.
Sprinkle your work area with a little flour.
Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8\" thick and 12\" wide.
Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
Check for doneness after 8-10 minutes - it may take a few minutes longer.
Turn the pizza around if the one side is browning faster than the other.
Allow to cool slightly on a wire rack.","url":"https://recipe.bluelayer.org/recipe/48738/5-minute-artisan-pizza-dough"},{"id":"48737","title":"Caramel Nut Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, olive, salad or cooking
honey
sugars, granulated
butter, without salt
oil, corn, peanut, and olive","directions":"Cover the bottom of a big saucepan with vegetable oil, heat slowly.
(when you place a piece of corn in the oil & it spins, it's ready).
Add the popping corn.
Cover & shake saucepan regularly until popping sound ceases.
Empty popcorn into a large bowl & discard any un-popped kernels.
In a small saucepan, stir honey, sugar & butter over a low flame until the sugar has dissolved.
Then boil uncovered for 5 minutes.
remove from heat, mix peanuts through & pour over popcorn then mix to coat.
Spread over a large, greased tray to cool.
Break into approx 15 large round chunks.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/48737/caramel-nut-popcorn"},{"id":"48728","title":"Apple Pie Smoothie","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
yogurt, greek, plain, nonfat
spices, cinnamon, ground","directions":"put ingrediants in blender.
mix them.
take out.
drink.","url":"https://recipe.bluelayer.org/recipe/48728/apple-pie-smoothie"},{"id":"48726","title":"Lancaster County, AMISH Cornmeal Mush","ingredients":"water, bottled, generic
cornmeal, degermed, unenriched, yellow
salt, table","directions":"Mix all ingredients together.
Bring to a boil, stirring constantly.
Cover& simmer 10-20 minutes (LOW heat).
Pour into a loaf pan.
Cool and then cut into thin pieces.
Fry till golden brown on both sides.","url":"https://recipe.bluelayer.org/recipe/48726/lancaster-county-amish-cornmeal-mush"},{"id":"48723","title":"Basic Pie Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"To prepare the dough by hand, combine the flour and salt in a stainless steel bowl, using a pastry knife mix well.
Add in the cool butter cubes to the flour and fold in till the mix begins to resemble a mealy mix where the butter forms pea-sized nuggets plainly visible in the flour.
Add in only sufficient ice water to pull the dough together.
The water should be added to the flour slowly to ensure which only the minimum amount of water is used.
Don't over mix the dough.
When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic and chill for several hrs.
When ready to use, lightly flour a pastry board and a rolling pin, and unwrap the dough.
Divide the dough into 2 equal pcs and begin to roll out the first piece into the bottom crust.
Tamp down the dough with the pin and gently begin to roll out into a circular pie shape by rolling proportionately outward from the center and turning the dough in small 1/8th turns to keep the rolling even.
When the dough is rolled out to an even thickness and is about 12 inches and is about 1/8th-inch thick it is ready to be transferred to a 10-inch pie tin.
Lightly butter the tin, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the tin and unroll.
Pierce it in several places with the tines of a fork.
Roll the second half of the pie dough into a round shape slightly larger than the pie pan.
Fill the bottom crust with your chosen fruit filling.
Cover the filling, such as apple, with the top half of the pie dough.
Using both hands, crimp the edges of the two crusts together to seal.
With a sharp knife, make several crosshatch slits in the top crust.
Brush with an egg wash and bake in a preheated 375 degree oven for 35 to 40 min.
Remove from the oven and cold for 20 min.
This recipe yields two 12-inch pie crusts.","url":"https://recipe.bluelayer.org/recipe/48723/basic-pie-dough-recipe"},{"id":"48722","title":"Chef Joey's Hazelnut and Currant Scones","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
currants, zante, dried
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425'F.
Cut a piece of parchment and put it on a large baking sheet.
Cut two more sheets of parchment so you can use them to roll out the dough.
Mix all the dry ingredients together.
Mix the whipped cream and coconut milk together.
Add it to the dry ingredients.
Put the dough between the parchment and roll out to 1/2 inch.
Cut into wedges, you should get 8 or 10 out of this depending on how big you like them.
Bake and serve warm with your favourite spread.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/48722/chef-joeys-hazelnut-and-currant-scones"},{"id":"48713","title":"Soft Bagels","ingredients":"wheat flours, bread, unenriched
sugars, granulated
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
honey","directions":"In a bowl, add bread flour and pile up the sugar and dry yeast on it.
Pour lukewarm water (30C) aiming at the dry yeast and mix the ingredients evenly with a spatula or by hand.
Kneading When the dough comes together, add salt and olive oil and start kneading.
Once the olive oil is mixed into the dough, move it to a work surface.
Knead the dough by pushing it out then folding it in, using your body weight.
When the room is humid and the dough is too sticky, dust the work surface with flour.
Kneading is done when the dough is smooth and you can see your fingers through it when stretched out, and the dough does not break when you pinch up the edges.
In order to proof the dough fully, make sure the surface is very smooth.
Place the dough, with its seams down, into a bowl greased with olive oil.
First Rising: Cover the bowl with a damp cloth and plastic wrap for 30 minutes at 30C.
Resting time: Remove trapped air out of the dough.
Divide dough into quarters and shape into balls.
Cover them with a damp cloth with their seams on the bottom, then let them sit for 5 minutes.
Forming: Roll out the dough into rectangle.
Roll up the rectangle, then roll out the resulting cylinder until it is about 20 cm in length.
Push down on one end with fingers to make it wider and taper the other end.
Wrap the narrower end with the wider end to make a ring.
Tightly seal the seams!
Second Rising: Place each dough onto a bagel-sized piece of parchment paper.
Let them rest for 3 minutes in 30C.
While proofing the dough, preheat the oven to 210C.
Kettling: In a deep skillet, bring 1 liter of water to a boil, remove from the heat (at around 80-90C), and dissolve in the honey.
Gently dip dough into the water one by one and remove the parchment paper.
Submerge the bagels for 30 seconds on each side.
Scoop the dough out and drain on a dry cloth.
Baking: Place the dough onto the parchment paper that was removed before kettling, place the dough into the oven, reduce temperature to 200C and bake them for 12-15 minutes.
The freshly baked bagels have a crispy and crunchy surface and are soft and chewy inside.
The flavor of a crunchy freshly baked bagel comes back when you toast it.","url":"https://recipe.bluelayer.org/recipe/48713/soft-bagels"},{"id":"48703","title":"Greek Yogurt Popsicles","ingredients":"plums, raw
oil, olive, salad or cooking
sugars, granulated
yogurt, greek, plain, nonfat
sweetener, syrup, agave","directions":"Preheat oven to 400 degrees F. Place fruit on a small sheet pan lined with parchment paper or a silicone mat.
Drizzle oil and sugar over the fruit, and toss to combine.
Roast for 20-25 minutes, just until the juices oozing from the fruit start to thicken.
Watch carefully or it will burn.
Let cool completely.
Next, in a small bowl, stir together the Greek yogurt and agave nectar.
Taste, and add additional agave if you wish.
In a popsicle mold, layer pieces of roasted fruit with the yogurt mixture.
Follow your popsicle manufacturers directions for freeze time.","url":"https://recipe.bluelayer.org/recipe/48703/greek-yogurt-popsicles"},{"id":"48697","title":"Soft & Fluffy Cake Flour Focaccia","ingredients":"water, bottled, generic
tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, cake, enriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Add the ingredients to the bread maker in order from the top of the list.
Set it to the bread course and start.
Press the dough in the palm of your hand to expel the gas, and divide into 6 pieces.
Make the pieces into nice round shapes, cover with a damp cloth (or damp paper towel), and let it sit for 10 minutes.
Apply olive oil (not listed) to your hands and use your hands to stretch out to a thickness of 1 cm.
Use your finger to poke 7 holes into each piece, then use chopsticks to open up the holes.
Apply olive oil (not listed) to the outside of the dough, and bake in the preheated oven at 200C for 15-17 minutes and they're done.
I recommend serving with olive oil or bagna cauda.","url":"https://recipe.bluelayer.org/recipe/48697/soft-fluffy-cake-flour-focaccia"},{"id":"48681","title":"Coconut-Date Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
nuts, walnuts, english","directions":"Sprinkle 2 tablespoons coconut over the bottom of an 8-inch square baking dish.
Firmly press dates into coconut, covering bottom of dish.
Sprinkle with remaining tablespoon coconut and the walnuts, gently pressing into dates.
Cut into 2-inch squares.
Bars can be stored in an airtight container 2 to 3 days.Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/48681/coconut-date-bars"},{"id":"48677","title":"Butter Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Put flour and salt in food processor.
Slice chunks of butter in to food processor.
Process for about 10 seconds.
Turn processor and add water while running through the feed tube, until just sticking together.
Do not expect to use all the water.
Work quickly roll out the dough.
Put the crust in the fridge while preparing the filling.
The butter should stay in small bits and not melt until it is in the oven.","url":"https://recipe.bluelayer.org/recipe/48677/butter-pie-crust"},{"id":"48673","title":"Praline Topping","ingredients":"butter, without salt
sugars, brown
nuts, pecans
spices, nutmeg, ground","directions":"Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg.
Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes.
Remove from heat.
To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning.
Let pie cool before serving.
To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.","url":"https://recipe.bluelayer.org/recipe/48673/praline-topping"},{"id":"48650","title":"Chocolate Cuppies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cocoa, dry powder, unsweetened
cocoa, dry powder, unsweetened
oil, olive, salad or cooking
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
soymilk, original and vanilla, unfortified","directions":"Preheat oven to 350 degrees F. Spray 4 muffin cups with non-stick cooking spray.
In a small bowl, mix together all ingredients until well combined.
Fill muffin cups 3/4 full.
Bake for 15 minutes, or until set.","url":"https://recipe.bluelayer.org/recipe/48650/chocolate-cuppies"},{"id":"48644","title":"Pear Crisp","ingredients":"sugars, brown
spices, ginger, ground
lemon juice, raw
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
pears, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, walnuts, english
butter, salted","directions":"Preheat oven to 375; grease a 9-inch square pan or 9-inch deep dish glass pie plate.
Pear Mixture: in a large bowl, combine the brown sugar, ginger, lemon juice, nutmeg, and flour.
Add in the pears and toss them gently in the mixture.
Spoon the pear mixture into the prepared pan and set aside.
Crumb Topping: in a small bowl, combine the flour, sugar, walnuts, and butter; blend until mixture is crumbly.
Top fruit evenly with the crumb mixture; place the pan on a cookie sheet to catch any drippings.
Bake for 1 hour or until the crumb topping starts to brown and the fruit is bubbly.","url":"https://recipe.bluelayer.org/recipe/48644/pear-crisp"},{"id":"48631","title":"Cuban Chicken Adobo","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, garlic powder
lime juice, raw
spices, onion powder
spices, cumin seed
spices, oregano, dried
spices, thyme, dried
spices, coriander seed
spices, parsley, dried
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"Prepare a marinade for the chicken out of the remaining ingredients.
Place the chicken in the marinade coating each piece of chicken well.
Let marinade at least an hour turning the chicken several times (overnight is better).
Broil or bar-b-q.","url":"https://recipe.bluelayer.org/recipe/48631/cuban-chicken-adobo"},{"id":"48610","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Combine the flour, yeast, and salt in a food processor.
Turn the machine on and add 1 cup water and the oil through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
If dry, add another tablespoon or two of water and process for another 10 seconds.
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
Proceed to step 4 or wrap the dough tightly in plastic wrap and freeze for up to a month.
(Defrost in a covered bowl in the refrigerator or at room temperature.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball.
Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
Let rest until the balls puff slightly, about 20 minutes.
Proceed as the individual pizza recipes direct.","url":"https://recipe.bluelayer.org/recipe/48610/pizza-dough"},{"id":"48603","title":"Peach Gelato","ingredients":"peaches, yellow, raw
sugars, granulated
yogurt, greek, plain, nonfat","directions":"Cut peaches into very small pieces (the smaller you cut them, the finer the texture of the gelato will be).
Arrange peach pieces in a single layer on a packing sheet and freeze solid, about 2 hours.
Put the frozen pieces in a food processor with the sugar and grind briefly.
Add the yogurt and pulse until mixture is smooth.
Empty into a small container and freeze for 20 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/48603/peach-gelato"},{"id":"48586","title":"Flour Tortilla","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine the flour, salt, and shortening in a large bowl and mix together until crumbly, as for pie dough.
Add water and mix until you can gather the dough into a ball.
Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes.
Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.
To form the tortillas, divide the dough into 12 equal portions.
Roll each portion between the palms of your hands to make a ball.
On a lightly floured surface, roll out each ball into an 8 inch circle.
Layer the circles between sheets of plastic wrap as you go.
To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until beginning to smoke.
Place a tortilla in the pan and cook for 30 seconds.
Turn and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about 30 seconds.
Remove and continue until all the tortillas are cooked, stacking them as you go.
Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/48586/flour-tortilla"},{"id":"48577","title":"Slow Cooker Barbecue Chicken","ingredients":"catsup
sugars, brown
vinegar, distilled
sauce, worcestershire
mustard, prepared, yellow
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Boil chicken pieces for 15 minutes.
Combine sauce ingredients in crock pot while chicken is cooking.
Place chicken in crock pot, cook on low 6-8 hours, or on high 3-4 hours.
Can also bake for 45 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/48577/slow-cooker-barbecue-chicken"},{"id":"48567","title":"Norwegian Lefse","ingredients":"potatoes, raw, skin
butter, without salt
cream, fluid, heavy whipping
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cover potatoes with water and cook until tender.
Run hot potatoes through a potato ricer.
Place into a large bowl.
Beat butter, cream, salt, and sugar into the hot riced potatoes.
Let cool to room temperature.
Stir flour into the potato mixture.
Pull off pieces of the dough and form into walnut size walls.
Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
Cook on a hot (400 degrees F/200 degrees C) griddle until bubble form and each side has browned.
Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.","url":"https://recipe.bluelayer.org/recipe/48567/norwegian-lefse"},{"id":"48563","title":"Strawberry Pistachio White Chocolate Bark","ingredients":"nuts, pistachio nuts, raw
strawberries, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Remove the shells from the pistachios.
Chop pistachios and strawberries (if necessary).
Break chocolate into small squares or cut into chunks and melt in the top of a double-boiler or heat it in a microwave safe bowl in the microwave.
If you heat it in the microwave, only heat it for 30 seconds at a time, stirring in between each heating.
Stop once its almost smooth.
Stir in pistachios and strawberries (reserving some of each for topping) and pour mixture into a parchment paper lined pan.
Spread it out and flatten with a spatula.
Sprinkle remaining pistachios and strawberries on top.
Keep in fridge until thoroughly chilled, then break or cut into pieces.","url":"https://recipe.bluelayer.org/recipe/48563/strawberry-pistachio-white-chocolate-bark"},{"id":"48560","title":"Brian's German Potato Salad","ingredients":"potatoes, raw, skin
bacon, meatless
onions, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
vinegar, cider
celery, raw
parsley, fresh","directions":"Place the potatoes into a large pot and cover with salted water.
Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes.
Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl.
Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes.
Stir in the flour, sugar, and salt; cook for 1 minute.
Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes.
Pour the dressing over the potatoes and sprinkle with celery seed and parsley.
Stir gently to combine.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/48560/brians-german-potato-salad"},{"id":"48551","title":"Flaky Food Processor Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
lard
salt, table
water, bottled, generic","directions":"Measure the flour into the processor with the regular blade attached.
Add the unsalted butter, cut into cubes, and lard, cut into cubes.
(Your fat should be frozen or very cold).
Add salt.
Pulse three times with three counts per pulse to lightly mix the ingredients.
With the motor running, pour ice water into the work bowl just until the dough starts to get noticeably crumbly.
Don't wait until it is a big clump or it will be way too wet and will turn out tough.
Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hands.
You can squeeze it a bit to make it stick together.
If it just won't form a ball, add a tiny bit more water.
(Note that if you are making crust in the food processor, you will use less water than most recipes call for).
Wrap your dough ball in plastic wrap and chill it about 30 minutes in the refrigerator.
Roll it out on a cool surface if you can.
Then follow your pie recipe for baking.","url":"https://recipe.bluelayer.org/recipe/48551/flaky-food-processor-pie-crust"},{"id":"48547","title":"Kitchen Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"Sift flour and salt into bowl.
Cut shortening and butter into 4 to 5 pieces and drop into bowl.
Attach bowl and flat beater.
Turn to stir speed and cut shortening into flour until particles are size of small peas, about 30 seconds.
Add water, a tablespoon at a time, until all particles are moistened.
Use only enough water to make pastry form a ball.
Watch dough closely as over mixing will result in a tough crust.
Chill in refrigerator 15 minutes.
Roll to 18 inch thickness between pieces of waxed paper.
Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side.
Trim and crimp edges.
Fill and bake as desired.
For Baked Pastry Shell: Prick sides and bottom with fork.
Bake at 450F for 8 to 10 minutes until light brown.
Cool completely before filling.","url":"https://recipe.bluelayer.org/recipe/48547/kitchen-pie-pastry"},{"id":"48541","title":"Pluto Bar","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sprinkle coconut in a straight line on a piece of parchment paper.
Cover coconut with dark chocolate pieces and nuts.
Drizzle melted caramel over chocolate-nut layer.
Pour melted milk chocolate over the entire bar.
Cut bar into even squares and refrigerate until firm, at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/48541/pluto-bar"},{"id":"48536","title":"Honey Spice Oatmeal Cookie Mix - Gift in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
leavening agents, baking soda
salt, table
spices, cloves, ground
spices, nutmeg, ground
oats","directions":"r>To make mix:.
In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well.
Add oats; mix well.
Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container.
Store in cool dry place.
A quart canning jar is most commonly used.
If using a jar, cut out a square or circle of pretty fabric with pinking shears and place over jar lid, tie with a pretty ribbon or raffia.
Attach a gift tag with the following mixing and baking instructions:.
(Ingredients needed to complete Cookies):.
1/2 pound (2 sticks) butter, softened (no substitutions).
3/4 cup honey.
1 large egg.
In a large bowl, beat butter and honey with electric mixer until creamy.
Add egg; beat well.
Add half of cookie mix; beat well.
Add remaining cookie mix; beat well.
Divide dough into thirds; place each on a piece of plastic wrap and flatten to 1/2-inch thickness.
Wrap tightly; chill at least 4 hours.
Heat oven to 350F Remove one portion of dough from refrigerator.
Shape dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar.
Repeat with remaining dough.
Bake 5 to 7 minutes, just until centers are set.
(Cookies will feel soft.
Do not overbake.)
Cool 1 minute on cookie sheets; remove to wire rack.
Cool completely.
Store tightly covered.","url":"https://recipe.bluelayer.org/recipe/48536/honey-spice-oatmeal-cookie-mix-gift-in-a-jar"},{"id":"48524","title":"Famous Fido Honey Party Cookies","ingredients":"shortening, vegetable, household, composite
butter, without salt
egg, white, raw, fresh
honey
wheat flour, white, all-purpose, unenriched
spices, garlic powder
cheese, cheddar
seeds, sesame seeds, whole, dried","directions":"* for even crunchier cookies, use only 1/2 cup shortening and 1/2 tsp unsalted butter.
I also use cheddar cheese powder, but finely grated cheddar cheese works as well.
In large bowl, beat shortening and butter with electic mixer on high speed till creamy.
Add egg whites and honey, beat till smooth.
Beat in food coloring, if desired,
Combine flour, garlic powder and cheese.
Beat into shortening mixture.
Gather dough into a ball.
Divide it in half -- then in fourths and so on until you have 36 piees.
Flour your hands and roll pieces into balls.of get fancy and use pastry bag to shape cookies.I sometimes do this and get different shapes.grandchildren like to do this.
Place them on an ungreased cookie sheet, then use a floured fork to gently flatten them in a crisscross design.
Sprinkle them with sesame seeds, or Baco's, (aritifically flavored bacon bits).if desired.
Bake in a preheated 325* oven for about 10 minutes, till firm -- To make the cookies, crunchier, after baking we turned off the heat in the oven about 5 minutes, first running a spatula under each one so they wouldn't stick to the pan.","url":"https://recipe.bluelayer.org/recipe/48524/famous-fido-honey-party-cookies"},{"id":"48521","title":"Rustic Italian Bread(Cook's Illustrated)","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table","directions":"For the Biga: Combine flour, yeast and water in large bowl of mixer fitted with dough hook.
Knead on lowest speed until it forms a shaggy dough, 2 to 3 minutes.
Transfer biga to a medium bowl and cover tightly with plastic wrap.
Let stand at room temperature until beginning to bubble and rise, about 3 hours.
Refrigerate for 8 to 24 hours.
For the Dough: Remove biga from the refrigerator and let set at room temperature while making the dough.
Combine the flour, yeast and water in large bowl of mixer fitted with dough hook.
Knead on lowest speed until a rough dough is formed, about 3 minutes.
Turn mixer off and, without removing bowl or dough hook, cover bowl loosely with plastic wrap and let rest for 20 minutes.
Remove the plastic wrap; add the biga and salt to the bowl.
(Might be easier to add the biga in pieces).
Knead on lowest speed until ingredients are incorporated and the dough forms and clears the sides of the bowl, about 4 minutes.
Increase mixer speed to the next setting and knead until the dough forms a ball, about 1 minute.
Transfer dough to a large bowl and cover tightly with plastic wrap.
Let rise in a cool, draft-free spot away from direct sunlight until slightly risen and puffy, about 1 hour.
Remove plastic wrap and turn the dough by first sliding a curved plastic bench scraper or flexible spatula underneath, then gently lifting and folding one third of dough toward center.
Do the same with the opposite side of dough.
Then fold the dough in half, perpendicular to the first folds.
Dough should be shaped into a rough square if folded correctly.
Replace plastic wrap and let dough rise 1 more hour.
Fold again as described above.
Replace plastic wrap and let rise 1 more hour.
To shape the Dough: Dust work surface liberally with flour.
Gently scrape the dough out of the bowl and invert onto the work surface so that the side which was on the top is now on the bottom.
If you want two smaller loaves, split the dough into two equal halves.
Use a knife or bench scraper.
Dust the dough and hands with flour.
Using minimal pressure, push the dough into a rough 8 to 10 inch square.
Fold the top left corner diagonally to the middle.
Repeat with the top right corner.
You should now have a peak/point at the top.
Gently roll the dough from the top peak/point to the bottom until it forms a rough log.
Place the seam on the bottom and transfer to parchment paper.
Start tucking the bottom edges underneath, working from the center to the ends, and gently stretch the dough until it is about a 16-inch long football-type shape.
Dust top liberally with flour and cover loosely with plastic wrap.
Let rise until doubled in size, about 1 hour.
To bake: Adjust oven rack to lower-middle position.
Place baking stone on rack and preheat oven to 500F Using a lame or a very sharp knife, cut a slit 1/2-inch deep lengthwise into the center top of the dough, starting and ending 1-1/2 inches from the ends.
Using a spray bottle, spray the loaf lightly with water.
Slide the parchment paper with the loaf onto a baker's peel or other large, flat surface, then onto the hot baking stone in oven.
Bake for 10 minutes.
Reduce oven temperature to 400 and, using the edges of the parchment paper, quickly rotate the loaf 180.
Continue to bake until a deep golden brown and an instant-read thermometer inserted into the center registers 210, about another 35 minutes.
For two smaller loaves this will be closer to 30 minutes.
Transfer to a cooling rack and remove the parchment paper.
Cool to room temperature before slicing.","url":"https://recipe.bluelayer.org/recipe/48521/rustic-italian-bread-cooks-illustrated"},{"id":"48515","title":"White Christmas Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
cocoa, dry powder, unsweetened
salt, table
shortening, vegetable, household, composite
water, bottled, generic
raspberries, raw
cornstarch
sugars, granulated
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
vanilla extract
cream, fluid, heavy whipping
sugars, powdered","directions":"Heat oven to 450 degrees.
Lightly spoon flour into measuring cup; level off.
In medium bowl, combine flour, brown sugar, cocoa, and salt.
Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
Sprinkle flour mixture with water, 1 tablespoon at a time, while tossing and mixing lightly with fork.
Add water until dough is just moist enough to hold together.
Shape dough into ball.
Flatten ball; smooth edges.
On lightly floured surface, roll ball lightly from center to edge into circle 1 1/2 inches larger than inverted 9 inch pie pan.
Fold dough in half; place in pie pan.
Unfold; fit evenly in pan.
Do not stretch.
Fold edge under to form standing rim; flute.
Prick bottom and sides of crust generously with fork.
Bake at 450F (230C) for 8 to 11 minutes or until crust appears dry and flaky.
Cool completely.
In medium saucepan, combine sugar and 1/4 cup cornstarch.
Add milk gradually, stirring over medium heat until mixture boils; boil 1 minute, stirring constantly.
Add baking bar and vanilla, stir until baking bar is melted and mixture is smooth.
Pour into large bowl; cover top with plastic wrap.
Cool to room temperature.
In small bowl, beat whipping cream with powdered sugar until soft peaks form.
Beat cooled baking bar mixture at medium speed until light and fluffy, about 1 minute.
Fold whipped cream into mixture.
Spoon evenly into cooled crust.
Refrigerate 8 hours or overnight until firm.
In small saucepan over medium heat, heat raspberries and 1 tablespoon cornstarch to boiling, stirring constantly.
Boil 1 minute, stirring constantly.
Cool.
Serve pie with raspberry sauce.
Serves 8.","url":"https://recipe.bluelayer.org/recipe/48515/white-christmas-pie"},{"id":"48505","title":"First Prize Sunflower Brittle","ingredients":"sugars, granulated
syrup, maple, canadian
seeds, sunflower seed kernels, dried
butter, without salt
leavening agents, baking soda
vanilla extract
water, bottled, generic","directions":"Melt the butter and add vanilla.
Set aside.
Bring one half cup of water to a boil and add the sugar and syrup.
Stir until dissolved.
Place candy thermometer in pan with bulb about 1/4 inch off bottom.
Boil the mixture until the temperature reads 240 degrees F.
Add the sunflower kernels and cook on moderately high heat until your thermometer reads 295 degrees F. This will take several minutes to reach, do not rush it or it will not harden.
Remove from heat and add the butter/vanilla mixture and the baking soda.
Stir quickly and thoroughly.
Spread onto large cookie sheet, well buttered.
Let cool completely then break into pieces.","url":"https://recipe.bluelayer.org/recipe/48505/first-prize-sunflower-brittle"},{"id":"48502","title":"Potato-Cottage Cheese Filling (Pierogi Filling)","ingredients":"onions, raw
butter, without salt
potatoes, raw, skin
dill weed, fresh
salt, table
cheese, cottage, creamed, large or small curd
spices, pepper, black","directions":"Cook onion in butter or margarine till tender.
Combine with potatoes, dill, salt and dash pepper.
Stir in cottage cheese.","url":"https://recipe.bluelayer.org/recipe/48502/potato-cottage-cheese-filling-pierogi-filling"},{"id":"48498","title":"Shortbread","ingredients":"butter, without salt
sugars, granulated
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Put a rack in the middle of the oven and preheat to 375 degrees F.
Blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined.
Sift flour over butter mixture and blend until a soft dough forms.
Transfer dough to an ungreased baking sheet.
With floured fingertips, pat into a 9-by-4 1/2 inch rectangle.
Crimp edges decoratively with tines of fork and prick dough all over.
Score dough crosswise with the back of a knife into 8 pieces.
Bake shortbread until edges are golden, about 15 minutes.
Cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife.
Transfer to a rack to cool completely.
Keeps in an airtight container at room temperature for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/48498/shortbread"},{"id":"48496","title":"Berry Good Popsicles","ingredients":"yogurt, greek, plain, nonfat
strawberries, raw","directions":"Put strawberries in a blender and mix until berries are cut into small pieces.
Mix yogurt and berries together in a large bowl.
Equally divide yogurt mixture in 6 paper cups.
Place a popsicle stick in the middle of the yogurt.
Put in the freezer and freeze overnight.
Before eating, remove paper cup.","url":"https://recipe.bluelayer.org/recipe/48496/berry-good-popsicles"},{"id":"48491","title":"Moroccan Salad","ingredients":"carrots, raw
lemon juice, raw
sugars, granulated
spices, paprika
spices, cumin seed
spices, cinnamon, ground
salt, table
spices, pepper, red or cayenne
oil, olive, salad or cooking
parsley, fresh
raisins, seeded","directions":"Slice carrots, diagonally, into pieces.
Cook carrots in boiling water until crisp-tender, about 5 minutes.
Drain, rinse with cold water, and drain again.
Set aside to cool.
Combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper.
Stir to dissolve sugar and salt.
Stir in olive oil, parsley, and raisins.
Add carrots and toss.
Cover and refrigerate at least one hour or overnight to chill and blend flavors.
Stir occasionally.
Serve on lettuce leaves, if desired.
Cooking time means refrigeration time.","url":"https://recipe.bluelayer.org/recipe/48491/moroccan-salad"},{"id":"48488","title":"Lucy's Grandma's No-Roll Pie Crust","ingredients":"butter, without salt
sugars, granulated
vinegar, distilled
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Melt butter in microwave.
Stir in sugar, vinegar, and salt.
Mix well.
Stir in one flour until well blended.
Pat into pie pan and up the sides.
Ta-dah!
Nice, shortbread-y pie crust, done in five minutes.","url":"https://recipe.bluelayer.org/recipe/48488/lucys-grandmas-no-roll-pie-crust"},{"id":"48485","title":"Roasted Two-Tone Potatoes","ingredients":"potatoes, raw, skin
sweet potato, raw, unprepared
oil, olive, salad or cooking
salt, table
spices, nutmeg, ground","directions":"Preheat oven to 400F.
Coat large roasting pan with cooking spray.
Peel all potatoes and cut into 1/2-inch-thick pieces about 1 1/2 inches long.
In large bowl, combine potatoes, oil and 1/2 teaspoon salt; toss to coat.
Spread potatoes in prepared roasting pan.
Roast potatoes, stirring every 10 minutes or so, until browned and fork-tender, about 40 minutes.
Stir in nutmeg toward end of roasting.
Season with remaining 1/4 teaspoon salt and freshly ground black pepper to taste.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/48485/roasted-two-tone-potatoes"},{"id":"48478","title":"Gluten-Free Bannock","ingredients":"wheat flour, white, all-purpose, unenriched
molasses
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
currants, zante, dried","directions":"In a large bowl, combine flour, molasses, powder, and salt.
Cut in butter until it is in tiny pieces.
Add potatoes and stir well.
Pour in milk and stir with a fork to form a ball.
Turn out onto working surface and knead 10 times.
Divide into 4 equal portions (rounds) and pat down to 1\" thickness.
Bake in a preheated 400* oven for about 25-30 minutes until brown.
Cut into wedges, slices, or simply pull off pieces of the round.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/48478/gluten-free-bannock"},{"id":"48477","title":"Jack in the Box Marshmallow Rice Krispie Shake","ingredients":"ice creams, vanilla
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"First combine the ice cream, milk, marshmallow fluff, together, when you get this to the consistency you desire, stir in the Rice Krispies, and gently stir them inches.
Now if you dont want to buy the Marshmallow Fluff, and the cereal, Rice Krispies makes a Rice Krispie Treat cereal.
Make the same way as listed before but without the Marshmallow fluff.
These are good too, but we like using the fluff and the cereal.","url":"https://recipe.bluelayer.org/recipe/48477/jack-in-the-box-marshmallow-rice-krispie-shake"},{"id":"48469","title":"Scotcheroo Truffles","ingredients":"sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
oil, canola
spartan, real semi-sweet chocolate baking chips,","directions":"Combine sugar and corn syrup in a saucepan over medium heat.
Cook and stir over medium heat until sugar is dissolved and mixture starts to come to a boil.
This will be somewhere around 10 minutes; you want the mixture to start to come to a boil, but not a rolling boil.
Remove from heat and stir in peanut butter until combined.
Then gently stir in Rice Krispies.
Roll mixture into 1-inch balls.
Set them on a baking sheet lined with waxed paper and let them cool.
I prefer to chill mine in the fridge.
Or, in my North Dakota winters, in the garage.
Heat the semi-sweet chocolate in the top of a double boiler or in a bowl over a pot of simmering water.
Stir occasionally until chocolate is melted and smooth.
Stir in oil.
Remove bowl from heat.
If you want the truffles shinier and less streaky, dip the bottom of the bowl of chocolate in a sink or bowl of cold water.
Then stir chocolate until it begins to thicken.
Once it thickens, immediately remove it from the cold water and place it back over the pot of simmering water.
Stir just long enough to make the chocolate liquid again.
Dip truffles in the melted chocolate.
Lay them on waxed paper to cool and set up.
In a small bowl, melt chips for drizzling using the microwave in 30 second heat bursts.
Stir between each additional 30 second burst, and stop once the chocolate is smooth.
Put the melted chocolate into a small resealable bag and cut the edge off one corner.
Use as a piping bag to drizzle melted chips over truffles.
Let the chocolate set up then place truffles in a sealed container.
Use paper liners, if youre feeling fancy schmancy.","url":"https://recipe.bluelayer.org/recipe/48469/scotcheroo-truffles"},{"id":"48465","title":"Spicy and Sour Fish Marinade","ingredients":"lime juice, raw
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder
spices, chili powder
spices, pepper, black
sauce, ready-to-serve, pepper, tabasco
salt, table","directions":"Mix all ingredients in a small bowl with a fork.
More tabasco pepper sauce and chili powder may be added to taste.
Place fish in a zippered bag that is a correct size for the amount of fish.
(The less air or empty space in the bag, the better.
).
Add marinade to the bag with a spoon, making sure to coat all pieces of fish.
Close bag.
\"Mush\" bag around carefully to cover every inch of the fish.
Place in fridge for a minimum of 4 hours.","url":"https://recipe.bluelayer.org/recipe/48465/spicy-and-sour-fish-marinade"},{"id":"48439","title":"Pumpkin Swirl Breakfast Rolls","ingredients":"sugars, brown
spices, cinnamon, ground
spices, cloves, ground
butter, without salt
pumpkin, raw
nuts, pecans
raisins, seeded
wheat flours, bread, unenriched
sugars, powdered
water, bottled, generic","directions":"Combine bown sugar, cinnamon and cloves in a medium bowl.
Cut in butter with a pastry blender or 2 knives until crumbly.
Stir in pumpkin, nuts and raisins.
Roll bread dough into 12 x 12-inch square, and spread with pumpkin mixture, leaving 1 inch border along 2 sides.
Roll up dough, starting from side with 1 inch border; seal edges.
Slice into 12 pieces, place cut side up in greased 9 inch round or square baking pan.
Let rise in warm place until double in size.
Bade in preheated 375* oven for 20-25 minutes or until golden brown.
Cool slightly on wire rack.
Combine glaze ingredients in small bowl until smooth.
Drizzle rolls with glaze.
Serve warm.
**Note: For extra large rolls, roll dough into 12 x 9 inch rectangle.
Spread with pumpkin mixture leaving 1 inch border along 9 inch sides.
Roll up dough, starting from 9 inch side, seal edges.
Slice into 6 pieces, place cut side up in greased 9 inch baking pan.
Let rise and bake as above.","url":"https://recipe.bluelayer.org/recipe/48439/pumpkin-swirl-breakfast-rolls"},{"id":"48430","title":"French Dinner Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl, mix warm water, yeast, sugar, and honey.
Let stand until foamy, 5-10 minutes.
To the yeast mixture, add olive oil, salt, and 2 cups flour.
Stir in the remaining flour, 1/2 cup at a time, until the dough holds together.
Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
(Dough will be loose and sticky, but not too sticky).
Lightly oil a large bowl, place the dough in the bowl, and turn to coat.
Cover with a damp cloth, and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 400 degrees.
Deflate the dough, and turn it out onto a lightly floured surface.
Divide the dough into 16 equal pieces, (I cut it like a pizza, halved then quartered and so on, so they all come out equal) and form into round balls.
Place on lightly greased baking sheets at least 2 inches apart.
Cover the rolls with a damp cloth, and let rise until doubled again, about 40 minutes.
Brush the tops with egg white.
(Feel free to use your fingers, just don't press too hard).
Bake 10-12 minute until golden.","url":"https://recipe.bluelayer.org/recipe/48430/french-dinner-rolls"},{"id":"48426","title":"Belgian Stoemp Aux Carottes (Carrot Mashed Potatoes)","ingredients":"potatoes, raw, skin
carrots, raw
bacon, meatless
butter, without salt
cream, fluid, heavy whipping
salt, table
spices, pepper, black
spices, nutmeg, ground","directions":"Heat a small skillet over high heat.
Add the bacon and saute for 5 minutes until the bacon bits are well colored.
Remove from heat and set aside.
Bring a large pot of salted water to a boil.
Add potatoes and carrots.
Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).
Drain the vegetables and place them in a salad bowl.
Mash the vegetables with a fork, a potato masher or any other manual ustensil.
It is important not to use an electric mixer so that the texture remains chunky enough.
Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
Add cream and nutmeg.
Season with salt and pepper.
Toss well and serve.","url":"https://recipe.bluelayer.org/recipe/48426/belgian-stoemp-aux-carottes-carrot-mashed-potatoes"},{"id":"48418","title":"BBQ Pork Kebabs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soy sauce made from soy (tamari)
tomato sauce, canned, no salt added
vinegar, red wine
oil, sesame, salad or cooking","directions":"Combine all ingredients and toss well.
Refrigerate for 10 minutes.
Thread pork pieces onto bamboo skewers that have been soaked in warm water for 15 minutes.
Barbecue, basting with leftover marinade.","url":"https://recipe.bluelayer.org/recipe/48418/bbq-pork-kebabs"},{"id":"48415","title":"Peanut Brittle","ingredients":"sugars, granulated
oil, corn, peanut, and olive","directions":"Line a quarter sheet pan with a Silpat (parchment will not work here).
Make a dry caramel: Heat the sugar in a small heavy-bottomed saucepan over medium-high heat.
As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the panyou want it all to melt and caramelize evenly.
Cook and stir, cook and stir, until the caramel is a deep, dark amber, 3 to 5 minutes.
Once the caramel has reached the target color, remove the pan from the heat and, with the heatproof spatula, stir in the nuts.
Make sure the nuts are coated in caramel, then dump the contents of the pan out onto the prepared sheet pan.
Spread out as thin and evenly as possible.
The caramel will set into a hard-to-move-around brittle mass in less than a minute, so work quickly.
Let the brittle cool completely.
In a zip-top bag break the brittle up into pieces as small as possible with a meat pounder or a heavy rolling pinwe grind our brittle down in the food processor to the size of short-grain rice (you dont want anyone to chip a tooth on it!).
Eat or cook with it at will.
Store your brittle in an airtight container, and try to use it up within a month.
Follow the recipe for peanut brittle, substituting hazelnuts for the peanuts.
[makes about 250 g (1 3/4 cups)]
Follow the recipe for peanut brittle, substituting 3/4 cup cashews for the peanuts and increasing the sugar to 1 1/2 cups.
[makes about 375 g (2 1/4 cups)]
This, obviously, is made from a seed, not a nut, but it works just the same.
We use pepitas, or hulled pumpkin seeds.
Weve tried making them from raw shelled seeds scooped straight from a pumpkin, but to no avail.
Follow the recipe for peanut brittle, substituting pumpkin seeds for the peanuts.
When adding the seeds to the hot caramel, take care, they will pop a bit!
[makes about 250 g (1 3/4 cups)]
Peanut brittle is used in Peanut Butter Crunch (page 185).","url":"https://recipe.bluelayer.org/recipe/48415/peanut-brittle"},{"id":"48414","title":"Popcorn Caramel Crunch","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
noodles, egg, dry, unenriched
raisins, seeded
sugars, granulated
butter, without salt
syrups, corn, light
water, bottled, generic
spices, cinnamon, ground","directions":"In a large, greased bowl, combine the first four ingredients; set aside.
In a large saucepan, combine sugar, butter, corn syrup and water.
Cook over medium heat, stirring occasionally, until a candy thermometer reads 280F to 290F (soft-crack stage).
Remove from the heat; stir in cinnamon.
Pour over popcorn mixture; stir until evenly coated.
Immediately pour into a greased 15 x 19 x 1-inch pan.
When cool enough to handle, break into pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/48414/popcorn-caramel-crunch"},{"id":"48413","title":"Maple Walnut Syrup","ingredients":"syrups, corn, light
syrup, maple, canadian
water, bottled, generic
sugars, granulated
nuts, walnuts, english","directions":"Combine corn syrup, maple syrup, water and sugar in a saucepot.
Bring to a boil, stirring occasionally.
Reduce heat and simmer syrup until it begins to thicken, about 15 minutes.
Stir in nuts; cook 5 minutes.
Ladle hot syrup into hot jars, seaving 1/4-inch headspace.
Adjust two-piece caps.
Process 10 minutes in a boiling-water canner.
Yield: about 4 half-pints.","url":"https://recipe.bluelayer.org/recipe/48413/maple-walnut-syrup"},{"id":"48402","title":"Easy!!! the Best Peanut Brittle","ingredients":"sugars, granulated
syrup, maple, canadian
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt","directions":"In a 4 cup Pyrex glass measuring cup mix the sugar Karo syrup and water-cook for 9 minutes.
When done use pot holder and stir in peanuts(or you favorite kind).
Stir in butter.
Immediately pour onto greased cookie sheet( I use spray oil), spread quickly it gets thick fast.
Let cool and viola!
Break up into pieces and enjoy.","url":"https://recipe.bluelayer.org/recipe/48402/easy-the-best-peanut-brittle"},{"id":"48398","title":"Grandpa's Peanut Butter Fudge","ingredients":"sugars, brown
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract","directions":"Mix brown and white sugar with the milk in large pot; bring mixture to a boil.
Stir in peanut butter, reduce heat to medium, and bring the mixture back to boil (stirring constantly).
Remove the pot from heat when a drop of the mixture forms a ball in a glass of cold water.
Stir margarine and vanilla into the mixture; stir vigorously until the fudge hardens.
(Always stir in same direction.)
Pour fudge onto buttered plates or waxed paper.
Let cool and cut into 1-inch pieces.","url":"https://recipe.bluelayer.org/recipe/48398/grandpas-peanut-butter-fudge"},{"id":"48397","title":"Dengaku","ingredients":"tofu, raw, regular, prepared with calcium sulfate
miso
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated","directions":"Take tofu wrap it in paper towel, place in microwave for 1 minute.
This will help pull the water out of it.
Remove paper towel, pat down tofu with paper towel then cut it into domino sized pieces.
In a sauce pan heat oil then add tofu cook until it browns then turn it and cook again until that side browns.
Remove Tofu, place on paper towel to drain excess oil.
In same sauce pan heat up the Rice Wine mix in sugar until it dissolves.
Mix in Miso paste, turn off range/stove top and keep mixing until well blended.
If it's still lumpy, no worries.
Once it's mixed turn on range again add tofu and cook on high for 1 minute or so.
Plate the tofu, then drizzle sauce over it.","url":"https://recipe.bluelayer.org/recipe/48397/dengaku"},{"id":"48395","title":"Oil Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour and salt together.
Pour milk and oil into one measuring cup, do not stir, and add all at once to flour.
Stir until mixed, and shape into 2 flat balls.
Wrap in plastic wrap.
Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.","url":"https://recipe.bluelayer.org/recipe/48395/oil-pie-crust"},{"id":"48372","title":"Homemade Bagels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Put half of the water, yeast and sugar in a bowl and let stand for five minutes.
Meanwhile, mix flour and salt in another bowl, and make a well in the middle in which you pour the yeast mixture and the rest of the water once the five minutes have passed.
Mix, and knead the dough on a lightly floured surface for about 10 minutes.
The dough should feel firm, smooth and elastic.
Oil a large baking bowl, and turn the dough to coat.
Let it rise under a damp towel for one whole hour, until doubled in size.
Punch the dough down, and let it rest for an additional 10-15 minutes.
Carefully divide the dough into 7-8 equally big pieces, shape into balls and punch a whole in the middle.
Let them rest under a damp towel on a lightly oiled baking-sheet for 20 minutes.
Bring a large pot of water to a boil, and heat your oven to 190C Once the bagels are ready, drop one or two of them into the boiling water, careful not to overcrowd the pot.
The bagel should float within a couple of seconds.
Boil for 1-2 minutes on one side, turn, and boil for another minute or so.
Continue with all of the bagels.
Put the bagels into the preheated oven, and bake for 10 minutes.
Take the bagels out, turn them, and continue to bake for another 10 minutes.
Remove from oven, spread on some cream cheese and smoked salmon and take a big bite.
You deserve it.","url":"https://recipe.bluelayer.org/recipe/48372/homemade-bagels"},{"id":"48370","title":"Everything I Love Muffins","ingredients":"beverages, almond milk, unsweetened, shelf stable
vinegar, cider
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
sugars, granulated
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
salt, table
oats
raisins, seeded
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Preheat your oven to 350 degrees and grease a 12 cup muffin tin.
In a large mixing bowl, combine the almond milk and apple cider vinegar.
Let it sit for a minute to curdle.
Add the applesauce, oil, sugar, and molasses.
Stir well.
Sift in the flour, baking powder, baking soda, cinnamon, and salt.
Mix in oats and stir until just combined.
Fold in raisins.
Spoon the batter into the cups, filling them evenly.
Bake for 28 minutes, or until a toothpick comes out clean.
Transfer the muffins to wire rack to cool for about ten or fifteen minutes.
(You dont want them to be too hot or the toppings wont stick.
).
Grab two pie pans or a couple bowls.
In one, melt your butter and in the other, mix the sugar and cinnamon.
Once the muffins are cooled enough to touch, roll them in the butter (which also shouldnt be too hot, ouch!)
and then again in the cinnamon-sugar mixture.
Do this with all muffins.
Set the finished muffins on a pretty serving plate and enjoy!","url":"https://recipe.bluelayer.org/recipe/48370/everything-i-love-muffins"},{"id":"48366","title":"Grilled Shrimp Scampi","ingredients":"oil, olive, salad or cooking
lemon juice, raw
parsley, fresh
spices, garlic powder
spices, pepper, black
spices, pepper, red or cayenne
crustaceans, shrimp, raw (not previously frozen)","directions":"In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper.
Season with crushed red pepper, if desired.
Add shrimp, and toss to coat.
Marinate in the refrigerator for 30 minutes.
Preheat grill for high heat.
Thread shrimp onto skewers, piercing once near the tail and once near the head.
Discard any remaining marinade.
Lightly oil grill grate.
Grill for 2 to 3 minutes per side, or until opaque.","url":"https://recipe.bluelayer.org/recipe/48366/grilled-shrimp-scampi"},{"id":"48362","title":"All-Butter Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Whisk together the flour and salt.
Dice the butter into small cubes, or cut it into pats.
Work it into the flour until it's well-distributed, but not fully incorporated.
Larger, pea-sized pieces of butter will be scattered throughout the mixture.
Tossing with a fork or your fingers, drizzle in the ice water.
Stop adding water when the dough starts to come together, and grab it in your hands.
If it holds together easily, without crumbling, it's ready.
If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive.
Gather the dough into a ball, and divide it in half.
Gently pat/shape each half into a rough disk.
Roll immediately, if desired.
For better texture, chill the dough for at least 30 minutes before rolling.
If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.","url":"https://recipe.bluelayer.org/recipe/48362/all-butter-pie-crust"},{"id":"48360","title":"Plum Nutty Conserve","ingredients":"plums, raw
orange juice, raw
orange juice, raw
pectin, unsweetened, dry mix
sugars, granulated
nuts, walnuts, english","directions":"Remove and discard pits from plums (do not peel).
Chop plums into 1/2\" pieces.
Combine chopped plums, orange rind and orange juice in a large Dutch oven.
Stir in powdered fruit pectin.
Bring mixture to a rolling boil, stirring constantly.
Stir in sugar.
Return to a rolling boil; boil 1 minute, stirring constantly.
Remove from heat; skim off foam.
Stir 5 minutes.
Stir in walnuts.
Quickly spoon hot mixture into hot sterilized jars, leaving 1/4\" headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in boiling-water bath for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/48360/plum-nutty-conserve"},{"id":"48354","title":"Hidden Valley Ranch Roasted Red Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salad dressing, ranch dressing, regular","directions":"Cut potatoes into small pieces.
Place is ziploc gallon bag.
Add oil.
Zip bag with air.
Mix well.
Add mix.
Zip bag.
Shake well.
Place on a no-stick foil in the oven at 400 degrees for 20 minutes.
Turn, cook another 10-20 minutes Serve.","url":"https://recipe.bluelayer.org/recipe/48354/hidden-valley-ranch-roasted-red-potatoes"},{"id":"48336","title":"Melting Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
butter, without salt","directions":"cream butter and add sugar until creamy.
sift flour and cornstarch and add.
whip together about 10 minutes until mixture is fluffy.
drop from teaspoon and decorate with cherry pieces.
bake at 325 degrees on ungreased cookie sheet for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/48336/melting-shortbread"},{"id":"48319","title":"Chocolate & Caramel Squares","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,
pretzels, soft, unsalted
candies, marshmallows","directions":"For the caramel: Combine the butter, sugar, corn syrup and condensed milk in a saucepan over medium heat.
Whisk until butter is melted and ingredients are one.
Increase heat and bring to a boil, whisking constantly.
Reduce heat a bit and keep the mixture simmering until it darkens and thickens.
Remove from heat.
For the squares: I happen to have a Wilton Brownie 24-Square Pan, which I love, love, love and use for all kinds of things.
So that is what I used for these.
If you do not have that or something similar you feel would work, you can simply make this in an 8x8 pan lined with parchment paper, then cut apart once completely cooled.
Melt 9 ounces (3/4 of the bag) of the chocolate in your microwave for about a minute, stir until smooth (depending on the strength of your microwave, you may need to put it in for an additional 15-30 seconds after stirring).
If using a squares pan: Coat the bottom of each square with the melted chocolate.
First, tap the pan on the counter a couple of times to help spread the chocolate evenly, then use a toothpick to swirl chocolate around to cover the bottoms fully.
Place a couple small pieces of broken pretzels over each square.
Place pan in your freezer for 10 minutes to allow it to quick cool and harden.
Pour a caramel layer over each square (as much as you would like, I had about 1/2 cup left over that I saved for another use).
Place a few pretzel pieces and a couple of marshmallows in each square, pushing them down gently into the caramel a bit, then repeat the quick-cool freezer process.
Melt remaining chocolate and drizzle over each square.
Chill until completely set, pop out the squares and serve.
If using an 8x8 pan: Line your pan with parchment paper.
Coat the bottom of your pan with the melted chocolate, using a spatula to swirl chocolate around to cover the bottom fully.
Scatter broken pretzels pieces over top each of the chocolate.
Place pan in your freezer for 10 minutes to allow it to quickly cool and harden.
Pour the caramel layer over top then scatter some additional pretzel pieces and mini marshmallows over top, pushing them down gently into the caramel a bit, then repeat the quick-cool freezer process.
Melt remaining chocolate and drizzle over top.
Chill until completely set.
Cut into squares.
For the pan method, you may want to use a bit more broken pretzel pieces and mini marshmallows, since there is more room.
Caramel recipe from Annies Eats.
Note: I made 2 batches of this.
One with the caramel in this recipe and one with my standard caramel.
I found that my standard caramel began to lose its form a bit when allowed to stay at room temperature.
See the related blog post for my standard caramel.
If you use the standard caramel, I suggest you keep the candy in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/48319/chocolate-caramel-squares"},{"id":"48317","title":"Cheese and Apple Tartlets","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
apples, raw, with skin
sugars, granulated
cheese, cheddar","directions":"Pastry: Combine flour and salt in large bowl.
With a pastry blender or 2 knives cut in butter until mixture resembles coarse meal.
Gradually sprinkle with ice water, tossing with a fork until all is moistened.
Gather dough into a ball.
Divide dough in half.
Form each ball into a square.
Wrap and refrigerate 30 minutes.
Assemble: Preheat oven to 425 degrees F. Cut each dough square in quarters.
On lightly floured surface, roll out each pastry piece to a 5-inch circle.
Press pastry rounds into 4-inch tartlet pans.
Trim edge.
Set pans on baking sheet.
Spoon chopped apples evenly in pastry shells.
Sprinkle each with 1 teaspoon sugar.
Bake at 425 degrees F for 20 minutes until pastry is lightly browned and apple is tender.
Remove from oven.
Sprinkle each tartlet with 2 teaspoons cheese.
Bake at 425 degrees F for 5 minutes until cheese is golden brown.
Serve hot or cold.","url":"https://recipe.bluelayer.org/recipe/48317/cheese-and-apple-tartlets"},{"id":"48315","title":"Dehydrator/Oven Beef Jerkey","ingredients":"beef, grass-fed, ground, raw
ground turkey, raw
spices, onion powder
spices, garlic powder
sugars, brown
spices, pepper, black
sauce, worcestershire
soy sauce made from soy (tamari)
catsup
salt, table","directions":"Mix the beef/turkey and all the ingredients in a large glass bowl, then cover it with plastic wrap and left it to refrigerate/marinate for about 4-5 hours.
Using your Jerky Gun, fill your dehydrator racks, careful not too overlap the slices.
After all the raw jerky slabs placed onto my trays run the dehydrator for about 8-10 hours at 145 degrees.
The last hour periodically check on the consistency of the jerky.
The edges will be the first to dry out.
When the center still had a tiny bit of \"softness\" to it seems to be the consistency that is perfect to me.
For a tougher jerky, of course, cook longer and just keep checking.
Take a piece out and let it cool and see what you think about the consistency.
When the jerky is cooled, it tends to stiffen up a bit.
So, keep testing until you find your perfect \"bite\".
The final count all depends on what length of jerky slabs you make.
If you made your pieces about 6-7 inches long, you could get about 70 (give or a take) pieces.
If you choose to go for the longer (11 inches), you should end up with about 40ish pieces.
That's alot of jerky!
Note~ Don't have a dehydrator, no prob.
Just place jerky on baking sheets and stick in a 150-170 degree oven for 8-12 hours.
Flipping over every couple of hours.
If you have a cooling rack that will fit on top of your baking sheet, that is even better as this will allow the heat to evenly cook the meat where you would not have to flip the jerky.
Place a wooden spoon in the oven door, as to prop it open.
This will help the drying process by allowing the moisture to escape.
Your house will smell AMAZING too!","url":"https://recipe.bluelayer.org/recipe/48315/dehydrator-oven-beef-jerkey"},{"id":"48301","title":"Anadama Bread","ingredients":"cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
molasses
butter, without salt","directions":"To Make Soaker: Use first 4 ingredients.
Mix all together until combined.
Cover and let sit at room temperature 12-24 hours.
To Make Biga: Use ingredients 5-7.
Mix all together until dough forms.
Knead with wet hands for 2 minute
Let rest 5 minute Knead again with wet hands 1 minute (Dough should be smooth.
).
Transfer to clean bowl, cover and refrigerate at least 8 hrs and up to 3 days.
Remove from fridge two hours before using.
To Make Final Dough:
Final Dough: Use all soaker, biga and remaining listed ingredients.
Chop soaker and biga into 12 smaller pieces each.
(Flour if it makes them easier to handle.
).
Combine with all other ingredients and knead with wet hands 2 minute
Turn onto floured surface and knead 3-4 minute.
Form dough into ball and let rest 5 minute.
Knead 1 min, then place in clean, oiled bowl and roll to coat.
Cover and let rise until 1 1/2 times original size.
Place dough in 4 x 8 1/2 loaf pan and let rise until 1 1/2 times original size.
Preheat oven to 425*.
Place loaf in oven and reduce heat to 350*.
Bake 40 min, rotating loaf 180* half-way through.
Bread should be rich brown in color, sound hollow when tapped and have an internal temp of 195*.
Let cool 1 hr before cutting.","url":"https://recipe.bluelayer.org/recipe/48301/anadama-bread"},{"id":"48297","title":"Ranch Smashed Potatoes","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
salad dressing, ranch dressing, regular
spices, pepper, black
chives, raw","directions":"In large pot, combine potatoes with enough salted water to cover.
Bring to boil; cook until tender, about 15 minutes.
Drain.
Heat milk in same pot.
Return potatoes to pot; add salad dressing and pepper.
Mash, keeping some potato pieces chunky.
Stir in chives.","url":"https://recipe.bluelayer.org/recipe/48297/ranch-smashed-potatoes"},{"id":"48289","title":"Pie Crust Made With Oil Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
water, bottled, generic","directions":"Blend flour and salt.
Add in oil and mix with fork to create dough.
Sprinkle water over dough to mix well.
Press into a ball and divide in 2.
Roll out between sheets of waxed paper.
One crust 9 inch pie.
This is an excellent pie crust recipe.
When you mix it up add in just a tad extra oil if the mix appears too dry - otherwise when you roll it out, it will break up when you put it in the pan.
I leave one side of wax paper on the rolled out crust dough and remove it after pressing dough into the pie pan.","url":"https://recipe.bluelayer.org/recipe/48289/pie-crust-made-with-oil-recipe"},{"id":"48280","title":"Ice Cream Pie Shell","ingredients":"peanut butter, smooth style, without salt
syrups, corn, light
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Mix peanut butter, corn syrup, and puffed cereal together.
Pat into a 10 inch pie plate.","url":"https://recipe.bluelayer.org/recipe/48280/ice-cream-pie-shell"},{"id":"48274","title":"Oatmeal Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oats
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine flour, rolled oats and salt in mixing bowl.
Slowly drizzle in oil, mixing with a fork until mixture resembles fine crumbs.
Add ice water slowly until mixture begins to form a ball.
Pat into 9 inch pie plate.
Bake according to filling recipe.
For baked pastry shell: Prick pastry with fork in several places.
Bake at 400F 10 min until light golden brown.","url":"https://recipe.bluelayer.org/recipe/48274/oatmeal-pie-crust"},{"id":"48245","title":"Iraqi Date Sweetmeat (Holwah Tamar) (Gluten Free)","ingredients":"dates, deglet noor
butter, without salt
nuts, walnuts, english
seeds, sesame seeds, whole, dried","directions":"Chop dates roughly and place in a heavy pan with the ghee.
Cook over medium heat, stirring often, until dates soften, and are combined with the ghee.
spread half the date mixture in a 9 in (23 cm) square pan.
Sprinkle walnut pieces over the dates, pressing them in lightly.
Place remaining date mixture on top, spreading it evenly.
Sprinkle evenly with toasted sesame seeds, pressing them on lightly.
Leave until cool and cut into small squares or diamond shapes.
Store in a sealed container and serve as a sweetmeat.","url":"https://recipe.bluelayer.org/recipe/48245/iraqi-date-sweetmeat-holwah-tamar-gluten-free"},{"id":"48243","title":"Salmon Salad With Bright Spring Vegetables","ingredients":"asparagus, raw
sugars, granulated
fish, salmon, atlantic, wild, raw
salt, table
spices, pepper, black
lettuce, cos or romaine, raw
edamame, frozen, prepared
radishes, raw","directions":"Preheat oven to 425F.
Snap off tough ends of asparagus.
Cut asparagus into 1-inch-long pieces, and cook with sugar snap peas in boiling salted water ~ use 1/4 teaspoon salt in the water.
Cook for 2 to 3 minutes or until crisp-tender; drain.
Plunge into ice water; drain.
Sprinkle salmon with remaining 1/4 teaspoon salt and pepper; and bake in a Pyrex dish sprayed with cooking spray, for about eight minutes.
Cool salmon for 5-8 minutes before adding to salad!
Arrange lettuce, uncooked edamame, radishes, asparagus, sugar snap peas, and salmon on a serving plate.
Drizzle with Recipe #499119 or your favorite dressing.
Make this Asian by adding a sesame ginger-type dressing!","url":"https://recipe.bluelayer.org/recipe/48243/salmon-salad-with-bright-spring-vegetables"},{"id":"48242","title":"Easy Southern-Style Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, salted
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400.
Sift dry ingredients into a bowl.
Transfer to a food processor along with the butter, cut into small pieces.
Pulse 5-6 times until just blended.
Return flour mixture to bowl, and add 3/4 cup milk.
Stir until dough can easily be formed into a ball.
If mixture is too dry, slowly add up to 1/4 cup more milk until proper consistency is reached.
Let the dough rest for 30 minutes.
Spray a baking sheet with cooking spray.
Put the dough directly on the baking sheet and use hands to press into a rectangle approximately 1 inch thick.
Cut dough into biscuit shapes using a floured glass or biscuit cutter.
Organize biscuits on pan so that sides are touching.
Bake 10 - 12 minutes until golden brown.
Watch carefully to avoid burning bottoms.","url":"https://recipe.bluelayer.org/recipe/48242/easy-southern-style-biscuits"},{"id":"48238","title":"Pig Candy Ice Cream","ingredients":"sugars, brown
bacon, meatless
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with aluminum foil.
Place brown sugar into a shallow bowl; press bacon slices into brown sugar on both sides to coat.
Lay bacon slices onto the prepared baking sheet.
Bake in preheated oven until bacon is crisp and brown sugar has formed a glaze, about 20 minutes.
Remove from sheet and cool thoroughly; chop bacon and set aside.
Whisk cream, milk, and maple syrup in a bowl until thoroughly combined; stir in candied bacon pieces.
Pour batter into an ice cream maker and freeze according to manufacturer's instructions.
Serve soft or pack ice cream into lidded container and freeze to harden if desired.","url":"https://recipe.bluelayer.org/recipe/48238/pig-candy-ice-cream"},{"id":"48237","title":"Moms Cocoa Fudge","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract","directions":".
Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
Butter foil.
Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
Boil, without stirring, until mixture reaches 234F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water.
(Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat.
Add butter and vanilla.
DO NOT STIR.
Cool at room temperature to 110F (lukewarm).
Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss.
Quickly spread into prepared pan; cool completely.
Cut into squares.
Store in tightly covered container at room temperature.
About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe.
VARIATIONS:
NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed.
Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.
MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup.
Cook fudge as directed.
Add 1 cup marshmallow creme with butter and vanilla.
DO NOT STIR.
Cool to 110F (lukewarm).
Beat 8 minutes; stir in 1 cup chopped nuts.
Pour into prepared pan.
(Fudge does not set until poured into pan.
).","url":"https://recipe.bluelayer.org/recipe/48237/moms-cocoa-fudge"},{"id":"48219","title":"Weight Watchers Mixed Berry Crumble","ingredients":"blueberries, raw
raspberries, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Preheat oven to 350˚F.
Place berries in a medium bowl.
In another medium bowl, combine flour and sugar.
Remove 3 tablespoons of flour mixture and gently toss with berries.
Place berries in an 8-inch square pan.
To make topping, add melted butter to remaining flour mixture; combine well.
Crumble little bits of topping all over top of berries.
Bake until berries just start to bubble, about 35 to 40 minutes.
Cut into 8 pieces; serve warm or at room temperature.
Yields 1 piece per serving.","url":"https://recipe.bluelayer.org/recipe/48219/weight-watchers-mixed-berry-crumble"},{"id":"48218","title":"Rancho La Puerta Whole Wheat Bread","ingredients":"honey
leavening agents, yeast, baker's, active dry
oil, canola
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a mixing bowl, combine 3 1/2 cups tepid water, the honey, yeast, and oil.
Stir and set aside for 5 or 6 minutes, until mixture bubbles and foams.
In the meantime, spray two 8- by 5-inch loaf pans with cooking spray.
Add the flour, a cup or so at a time, and the optional salt, mixing with your hands or a wooden spoon until the dough comes together and forms a manageable ball.
Turn out onto a lightly floured surface and knead for 8 to 10 minutes, until your hands come clean when lifted from the dough and the dough is smooth and elastic.
[To test if the dough is well kneaded, insert a clean thumb into the dough, and count to 5.
If your thumb comes out clean, the dough is kneaded properly, and you dont need to add any more flour.
].
Preheat oven to 350F Divide the dough into two equal-sized pieces, and shape into loaves.
Place loaves in pans.
Cover with dish towels, and set aside in a warm, draft-free place for 40 minutes to 1 hour, until doubled in bulk.
Bake bread on the center rack of the oven for about 40 minutes, until the crusts are golden brown and the loaves sound hollow when thumped on the bottom.
Cool completely on wire racks before slicing.","url":"https://recipe.bluelayer.org/recipe/48218/rancho-la-puerta-whole-wheat-bread"},{"id":"48214","title":"White Chocolate Plastique","ingredients":"spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
cornstarch","directions":"Melt the chocolate over in a stainless steel bowl over a saucepan of simmering water, and stir in the corn syrup, then the cornstarch.
Allow the mixture to come to room temperature, stirring occasionally.
If your room is warm, put the plastique in the refrigerator for 10 minutes or so for it to firm up.
If you plan to add food coloring to part of the batch, this is the right time to knead it in.
It should come together with the consistency of a pie dough or a slightly melted Tootsie Roll, and it will become more flexible as you work with it.
Store the plastique wrapped in plastic or in a sealable plastic bag.","url":"https://recipe.bluelayer.org/recipe/48214/white-chocolate-plastique"},{"id":"48202","title":"Mississippi Mud Pie Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Mix and bake 10 min at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/48202/mississippi-mud-pie-recipe"},{"id":"48195","title":"Broccoli Peanut Salad","ingredients":"broccoli, raw
vinegar, red wine
oil, canola
peanut butter, smooth style, without salt
soy sauce made from soy (tamari)
sweetener, syrup, agave
spices, ginger, ground
cherries, sweet, raw
oil, corn, peanut, and olive","directions":"In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger.
Cut the broccoli into bite sized pieces and place in the bowl with the dressing.
Throw the dried fruit and peanuts into the bowl as well and toss everything together.
Cover and refrigerate - can be made up to 2 days in advance.","url":"https://recipe.bluelayer.org/recipe/48195/broccoli-peanut-salad"},{"id":"48191","title":"Soft Pumpkin Pretzels","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
pumpkin, raw
salt, table
wheat flour, white, all-purpose, unenriched
cornstarch
oil, olive, salad or cooking
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried","directions":"In a big bowl dissolve the sugar in 1 1/4 cups warm water.
Add the yeast and let sit a few minutes until the yeast \"blooms.
\".
Stir in the pureed pumpkin.
Stir in flour and salt and mix to form a dough.
If the dough seems too dry, add 1 tablespoon of water at a time until it comes together.
Hand knead for ten minutes.
Put the olive oil in a big bowl and turn the dough around in the oil until the sides of the bowl are oiled and the dough is covered in a light film.
Preheat oven to 475F.
Cover with a towel and let rise in a warm place until doubled about 50 minutes.
In a pot with high sides (the water will foam up once the pretzels are added), bring 8 cups of water to a boil with the baking soda.
Divide the dough into six even pieces.
One by one, carefully roll them into a coil that is 19\" long and about 3/4-1\" thick.
Carefully twist each rope into a pretzel shape and pinch the ends of the rope to the body of the pretzel so they stay in place.
Boil pretzels for one minute, flip over with tongs and boil the second side for another minute.
Place on a greased cookie sheet and lightly blot off any foam with a towel.
Quickly sprinkle with seeds and salt so they stick to the moist dough.
Bake for 15-25 minutes, until deeply browned on top.","url":"https://recipe.bluelayer.org/recipe/48191/soft-pumpkin-pretzels"},{"id":"48179","title":"Peanut Butter Brittle","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
peanut butter, smooth style, without salt
honey
oil, corn, peanut, and olive","directions":"Cook sugar, water and corn syrup in medium saucepan on medium-low heat 30 min.
or until mixture reaches 300F on candy thermometer.
Stir in remaining ingredients; pour onto baking sheet.
Cool completely.
Break into bite-size pieces.","url":"https://recipe.bluelayer.org/recipe/48179/peanut-butter-brittle"},{"id":"48175","title":"Oriental Pork Tenderloin in Foil Packets","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
broccoli, raw
carrots, raw
water, bottled, generic
peppers, sweet, green, raw
onions, spring or scallions (includes tops and bulb), raw
oil, sesame, salad or cooking
spices, garlic powder","directions":"Preheat grill to medium-high heat or preheat your oven to 450 degrees.
Place a 4 ounces of pork slices, 1/2 cup broccoli, 1/2 cup carrots, 2 ounces water shestnuts, 1/4 cup red bell pepper strips and 2 Tablespoons green onions on each piece in foil packet.
Combine soy sauce, sesame oil and garlic.
Spoon over pork and vegetables.
Bring up sides of foil and double fold.
Double fold over end of packet, leaving room for heat to circulate.
Grill 4-16 minutes in covered grill or bake 18-22 minutes on a cookie sheet in oven.","url":"https://recipe.bluelayer.org/recipe/48175/oriental-pork-tenderloin-in-foil-packets"},{"id":"48173","title":"Anytime Vegetable Salad","ingredients":"edamame, frozen, prepared
beans, snap, green, raw
beans, snap, green, raw
vinegar, red wine
salt, table
spices, pepper, black
oil, olive, salad or cooking
cherries, sweet, raw
spices, basil, dried
spices, thyme, dried","directions":"Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes.
Drain.
Rinse under cold water, then drain well and pat dry.
Repeat with the green beans and yellow beans.
Leave the green and yellow beans whole or cut them crosswise into 1- to 1 1/2-inch pieces.
Whisk the vinegar, salt, and pepper together in a large bowl.
Gradually whisk in the oil.
Add the beans, tomatoes, basil, and thyme, and toss to coat.
Season the salad to taste with more salt and pepper, and serve.","url":"https://recipe.bluelayer.org/recipe/48173/anytime-vegetable-salad"},{"id":"48164","title":"Delicious Apple Pie Bread","ingredients":"sugars, brown
salt, table
milk, buttermilk, fluid, cultured, lowfat
apple juice, canned or bottled, unsweetened, without added ascorbic acid
butter, without salt
apples, raw, with skin
spices, cinnamon, ground
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients in bread machine and press \"Start\"","url":"https://recipe.bluelayer.org/recipe/48164/delicious-apple-pie-bread"},{"id":"48151","title":"Delectable Chicken Thighs With Grape Jelly Sauce","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
catsup
onions, raw
vinegar, distilled
mustard, prepared, yellow
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 350 degrees F.
In a small saucepan, stir together grape jelly, ketchup, onions, vinegar, and dry mustard.
Heat over medium-high heat until mixture comes to a boil and jelly is melted.
Remove from heat.
Arrange chicken pieces in a 13 x 9-inch baking dish.
Pour sauce evenly over chicken and turn pieces to coat both sides.
Bake uncovered for 1 hour, until chicken is very tender.","url":"https://recipe.bluelayer.org/recipe/48151/delectable-chicken-thighs-with-grape-jelly-sauce"},{"id":"48147","title":"Maple Pecan Scones","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat oven to 425 degrees.
Grease a large baking sheet.
In large bowl combine flour, pecans, baking powder and salt.
Cut in butter until mixture is crumbly.
Combine milk, 1/3 cup Cozy Cottage Sugar Free Syrup, and applesauce and add to dry ingredients.
Mix lightly with a fork until mixture clings together and forms a soft dough.
Turn out onto a floured surface and knead gently 5-6 times.
Divide dough in half.
With lightly floured rolling pin, roll one half of the dough into a 7\" round.
Cut into 8 wedges.
Repeat with the remaining half.
Place scones on greased baking sheet.
Pierce tops with tines of fork.
Brush tops with remaining syrup.
Bake scones 15-18 minutes or until golden brown.
Sprinkle with a pinch of Splenda, if desired.
Serve warm with butter or your favorite spread.","url":"https://recipe.bluelayer.org/recipe/48147/maple-pecan-scones"},{"id":"48146","title":"Camp Greystone Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking","directions":"Mix water and yeast in a small bowl.
Add all of the dry ingredients in a medium to large bowl.
Mix the yeast and dry ingredients together.
Knead the dough for five minutes.
Place the dough in a large bowl greased lightly with olive oil.
Divide the dough into 2 pieces and form loaves.
Preheat the oven to 350 degrees Fahrenheit.
Let the loaves rise for 30 minutes.
Bake until golden brown.","url":"https://recipe.bluelayer.org/recipe/48146/camp-greystone-bread"},{"id":"48138","title":"Greek Baking Powder Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine flour, baking powder and salt in a medium bowl; make a well in the center of the mixture.
Pour water and oil into the well.
Mix well.
Turn the dough onto a floured surface and knead 4 or 5 times.
Divide dough into haves and pat each half into a 4-inch circle on plastic wrap.
Wrap and chill.
Roll each dough disk into an 11-inch circle between sheets of plastic wrap.
Chill for 15 minutes until plastic wrap can be removed easily.
Fit crusts into pie pans and fill with quiche or tart mixture.
Bake until set.","url":"https://recipe.bluelayer.org/recipe/48138/greek-baking-powder-pie-crust"},{"id":"48135","title":"Basboosa II","ingredients":"semolina, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds
water, bottled, generic
sugars, granulated
lemon juice, raw","directions":"Preheat the oven to 350 degrees F (175 degrees C).
Grease an 8 inch square baking dish.
In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter.
Add the yogurt and milk; mix until moistened but not runny or liquid.
If you see that it is too dry, add more milk.
Spread into a greased 8 inch square baking dish, smoothing the top as much as possible.
Decorate the top with whole almonds.
Bake for 40 to 45 minutes in the preheated oven, until golden brown.
While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan.
Bring to a boil, and cook for at least 5 minutes.
When the basboosa has finished baking, pour the syrup over it as evenly as possible.
Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed.
Let rest for about 20 minutes before cutting into pieces and serving.","url":"https://recipe.bluelayer.org/recipe/48135/basboosa-ii"},{"id":"48133","title":"Butter Dips","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Place the 1/4 cup of butter in a nine inch pie plate in a 450F oven.
Remove after butter melts.
Add all dry ingredients in large bowl and whisk to combine.
Then add 1 cup of buttermilk to dry ingredients and mix until just moistened.
Pour this mixture on to a flowered cloth and knead about six times just to make the dough stick together (using the flowered cloth, they are very sticky).
Don't add extra flour to the recipe as they will be too tough!
Roll out dough to an 8 inch circle and cut into 8 pieces just like \"pizza\".
Place each triangle into the melted butter and turn carefully so both sides of each triangle are coated with butter.
Bake for approximately 15-20 minutes in a 450F oven till golden brown.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/48133/butter-dips"},{"id":"48115","title":"Wsi Apple Crumb Pie","ingredients":"apples, raw, with skin
spices, cinnamon, ground
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Place apples in a 9x10x2 buttered baking dish.
Sprinkel with cinnamon & salt & water.
Rub together flour, sugar, & butter.
Drop mixture over apples.
bake @ 350 for 40-45 minute.","url":"https://recipe.bluelayer.org/recipe/48115/wsi-apple-crumb-pie"},{"id":"48109","title":"Hot & Spicy Brittle","ingredients":"sugars, granulated
syrups, corn, light
butter, without salt
oil, corn, peanut, and olive
nuts, almonds
spices, pepper, black","directions":"Mix sugar, corn syrup and 1/2 cup water in 3-quart saucepan.
Bring to boil on medium heat, stirring until sugar dissolves.
Cover.
Boil 2 to 3 minutes.
Uncover; continue boiling until syrup reaches hard-crack stage (295F).
Remove from heat; stir in butter, nuts and pepper sauce.
Pour mixture onto lightly greased baking sheet; spread out with greased spoon or spatula.
Cool completely.
Break into pieces.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/48109/hot-spicy-brittle"},{"id":"48108","title":"Jamaican Fudge","ingredients":"sugars, granulated
butter, without salt
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
alcoholic beverage, distilled, rum, 80 proof
milk, canned, condensed, sweetened","directions":"Place all ingredients except vanilla into a medium-heavy saucepan.
Warm over a gentle heat until the sugar has dissolved.
Bring to a gentle boil and cook for about 20 minutes, until it reaches the soft ball stage (120C) Remove from heat and stir in vanilla.
Beat until the fudge is creamy and thick.
Pour into a greased 9 inch square cake tin.
Break into pieces when cold.","url":"https://recipe.bluelayer.org/recipe/48108/jamaican-fudge"},{"id":"48105","title":"Vickys Potato Gnocchi, Gluten, Dairy, Egg & Soy-Free","ingredients":"potatoes, raw, skin
salt, table
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched","directions":"Peel the potatoes and cut into even sized pieces to boil until soft
Drain and mash the potatoes or put them through a ricer into a bowl or onto a board
Add the salt and nutmeg, then 200g of the flour.
Knead it into the mash.
Keep adding flour, 30g at a time, until the potato dough doesn't stick to the bowl or board anymore
Flour your hands then roll the potato dough into a long sausage about as thick as your middle finger and cut it into inch long pieces.
Freeze in a single layer on a baking sheet.
This stops the gnocchi sticking together in the pan when they cook
Boil some water then add the gnocchi, don't overcrowd the pan.
The gnocchi will rise from the bottom when it's cooked, scoop it out with a slotted spoon
Serve with pasta sauce, pesto, cheese sauce etc
You can use baked sweet potato for this recipe too","url":"https://recipe.bluelayer.org/recipe/48105/vickys-potato-gnocchi-gluten-dairy-egg-soy-free"},{"id":"48102","title":"Salt Rising Bread from Drums of Autumn","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Read the whole recipe through at least once before you begin.
Mix together all of the starter ingredients and pour the mixture into a pitcher or tall jar and cover with a lid.
Place the pitcher in a crock pot filled with enough water so that it is 1 higher than the level of the starter in the jar.
Set the crock pot on warm and leave it overnight.
The starter must be kept in a warm place (90-110 degrees F) for 8-16 hours.
When the starter has successfully fermented, it will be foamy/bubbly and will have developed a distinct aroma of rotten cheese.
If, after that time, the starter is not activated, discard and start again.
Put the starter into a large bowl.
Into the fermenting starter, add the milk, salt, sugar, butter and flour and mix to make a soft, slightly sticky, dough that can be easily handled.
Form into a ball, cover with clean towel or plastic wrap, and set aside in a warm, draft-free place until almost doubled in size, approximately 2-4 hours.
Grease 2 loaf pans with butter.
Divide the dough into 2 equal pieces.
On a lightly floured counter, press each piece into a rectangle about 1/2 thick.
Starting on the shorter end, roll up the dough using your thumbs to pinch the seam closed after each roll.
Pinch the final seam closed, then gently rock the loaf to even it outdo not taper the ends.
Transfer the loaves of dough into the prepared pans.
Ensure the loaf touches both ends of the pan to ensure an even rise.
Cover the pan loosely with plastic wrap or a clean dishtowel and set aside to rise again, until the dough is doubled in size and cresting the top of the pans, approximately 2-6 hours.
Bake at 350 degrees F for 30-45 minutes.
Yield: 2 loaves.
Note: You will find an interesting history and more helpful tips for success in the original post on Outlander Kitchen.
Click on the related blog link for this post.","url":"https://recipe.bluelayer.org/recipe/48102/salt-rising-bread-from-drums-of-autumn"},{"id":"48099","title":"Colonel Sanders Hotwater Pie Crust","ingredients":"lard
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
water, bottled, generic","directions":"Mix the dry ingredients.
Barely melt the lard.
Add the hot water to lard and then pour it into bowl with the dry ingredients.
Mix with a spoon until all the flour is saturated, then when cool enough, work it by hand until thoroughly mixed, working in additional flour as needed.
Roll dough on floured surface until 1/8-1/4 inch thick.
Place into tin pie plate.
Trim dough around edges.
Flute edges.
Pie shells may be frozen, sealed in a plastic bag until ready to use.
Follow baking directions for your favorite pie recipes.","url":"https://recipe.bluelayer.org/recipe/48099/colonel-sanders-hotwater-pie-crust"},{"id":"48093","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"The morning or ideally the day before cooking, prepare the dough.
Using a hand whisk, combine the flours, yeast and salt in the bowl of an electric mixer.
Switch to a wooden spoon and stir in 1 1/2 cups cold water and olive oil until a rough dough forms.
Set the bowl on the mixer and, using the paddle attachment, mix on low speed for 1 minute.
Increase the speed to high and beat for 4 to 6 minutes, until it becomes a wet and vaguely menacing mass.
(If it forms into a ball, lower the mixer speed to medium-high.
If not, stop the mixer to scrape down the sides once.)
Scrape and pour the dough onto a heavily floured work surface.
Keeping your fingers, the countertop and the dough well floured, fold one dough end over the other so that half the floured underside covers the rest of the dough.
Let rest for 10 minutes.
Cut the dough into 2 equal pieces.
Shape each piece into a smooth ball.
Place each ball on a well-oiled plate, generously dust with flour and loosely cover with plastic wrap.
Let the dough rise until it is at least doubled in size, about 3 hours.
Punch the dough balls down, shape into rounds and place each in a quart-size freezer bag.
Refrigerate dough between 1 and 24 hours.","url":"https://recipe.bluelayer.org/recipe/48093/pizza-dough"},{"id":"48083","title":"Pickled Grapes with Walnuts","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
vinegar, balsamic
nuts, walnuts, english
sugars, granulated","directions":"Preheat the oven to 350.
In a bowl, toss the grapes and vinegar.
Let stand 15 minutes.
Meanwhile, put the walnuts in a pie plate and bake for about 6 minutes, until lightly browned.
Let cool, then coarsely chop.
Drain the vinegar from the grapes into a small saucepan.
Add the sugar and cook over moderate heat until syrupy, 2 minutes.
Pour the syrup over the grapes, toss and let cool.
Fold in the walnuts just before serving.","url":"https://recipe.bluelayer.org/recipe/48083/pickled-grapes-with-walnuts"},{"id":"48082","title":"Flaky Pie Crust Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Whisk flour and salt in medium bowl to blend.
Add butter and shortening.
Rub in with fingertips until very coarse meal forms.
Sprinkle with 2 tablespoons water.
Toss until moist clumps form, sprinkling with more water by teaspoonfuls if mixture is dry.
Gather dough into ball; flatten into disk.
Wrap in plastic and chill at least 1 hour.
(Can be made 1 day ahead.
Keep refrigerated.
Soften dough slightly at room temperature before using.)","url":"https://recipe.bluelayer.org/recipe/48082/flaky-pie-crust-dough"},{"id":"48071","title":"Abstract Chocolate Sculpture Recipe","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Spread white chocolate on a sheet of acetate in a layer about 1/16-inch thick.
Drag a cake comb through the chocolate to create alternating lines.
Return the excess chocolate to the bowl.
When the chocolate stripes are hard but not hard, use an offset spatula to spread a 1/8-inch thick layer of dark chocolate over the white chocolate.
Let the dark chocolate set till hard but not hard, then place a piece of parchment paper on top of the chocolate.
Pick up the plastic by a corner and carefully wrap it around any tube.
Secure the plastic closed with tape and place in the refrigerator.
Place a piece of bubble wrap, bubble side up on your work surface.
Randomly drizzle white and dark chocolate onto the plastic.
Use an offset spatula to spread the chocolate in an even layer to create a marbled effect.
Place the plastic in the refrigerator.
Spread some white chocolate onto a sheet of acetate.
Pull a wood grain tool through the chocolate to create a wood grain design.
Let the chocolate set slightly, till hard but not hard.
Cover the design with dark chocolate and use a spatula to gently spread it into layer which is about 1/8-inch thick on one end and graduates to a 1/4-inch thick at the other end.
Let the chocolate set till hard yet pliable but not hard and set it inside a tall round container.
Place it in the refrigerator.
Cover a piece of textured plastic with about 1/4-inch thick layer of chocolate to create any desired size and place in the refrigerator.
To unmold all of the chocolate pcs, remove them from the refrigerator and just gently peel away the plastic.
Keep the unmolded pcs in the refrigerator till you are ready to put the sculpture together.
Use the melted chocolate to \"glue\" the pcs together.
Arrange the chocolate pcs as if you were arranging flowers of different varieties.
Let your natural artistic eye guide you in the design.","url":"https://recipe.bluelayer.org/recipe/48071/abstract-chocolate-sculpture-recipe"},{"id":"48053","title":"Vickys Plum Jam with Add-In Variations","ingredients":"plums, raw
water, bottled, generic
sugars, granulated","directions":"Wash and halve the plums leaving the pits in.
I like to crack some open and add some of the kernels found inside them here.
The stones also contain pectin which helps the jam set.
We'll skim the jam later so don't worry about leaving the skin on and pits in
Put the plums, kernels and water in a pan and simmer for around half an hour until the fruit is soft and liquid has reduced a bit
Add the sugar and keep stirring well to dissolve.
Boil rapidly until the setting point is reached, skimming the top as required to remove the stones and skin
To check the setting point, pour a teaspoon of the jam onto a cold plate.
If the jam wrinkles when you push it along with your finger, that's it ready.
If not, keep boiling but check again in a few minutes
Have sterilised jars ready.Wash them in hot, soapy water then put them in the oven on the lowest setting for 20 minutes.
Pour the jam while still hot into the warm jars.
Fill to a half cm from the top.
Put a circle of wax paper on top, then a dampened piece of cellophane held in place with an elastic band if you don't have a lid.
Otherwise just the wax paper and lid.
Label with the date.
Makes around 2kg / 5lbs of jam
Variations: Add 12 tsp ground ginger or 1/2 tsp of dried lavender flowers (or to taste).
Try swapping out half of the plums for apples.
Swap half of the plums for 450g / 1lb figs, the zest and juice of 1/2 an orange and 1/2 a tsp each ground cloves and ground cinnamon (reduce water by half).
For a lovely autumn/winter spiced plum jam like shown in this photo, add 3/4 tsp ground cinnamon and a pinch of ground nutmeg","url":"https://recipe.bluelayer.org/recipe/48053/vickys-plum-jam-with-add-in-variations"},{"id":"48034","title":"Apple Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
shortening, vegetable, household, composite
apples, raw, with skin
spices, cinnamon, ground
sugars, granulated
water, bottled, generic
salt, table
spices, cinnamon, ground
sugars, granulated
butter, without salt","directions":"For Pastry;Mix flour and salt, and cut shortening into flour until crumbly.
Stir in water until completely moistened.
Then from into 3 balls.
Flatten each ball on lightly floured surface and roll to 1/8-inch thick.
Cut each piece into four equal parts, making 12 pieces total.
Apple filling; Mix cinnamon and sugar.
on each pastry (12 total), place 1/2 cup chopped apples and 1 tablespoon cinnamon and sugar mixture.
Bring edges of dough to center, and pinch edges together, Place all 12 dumplings in a 9x13-inch baking dish, Pinched side down.
Cinnamon Sauce; Bring sauce ingredients to a boil and pour generously over dumplings.
Bake at 400 degrees for 15 minutes, Then Reduce Heat to 350 degrees for an additional 40 minutes.","url":"https://recipe.bluelayer.org/recipe/48034/apple-dumplings"},{"id":"48025","title":"Baked Buffalo Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
sauce, barbecue","directions":"Pre-heat oven to 350 degrees Fahrenheit.
If wings are not already cut into drummettes and wingtips, separate at the joint.
Spray a cookie sheet with non-stick cooking spray and lay out pieces on the sheet, leaving a litte room between each piece.
Bake for 20 minutes.
Remove the sheet from the oven and drain off the fat and juice, as this will just make it smoke with continued cooking.
Raise the heat of the oven to 425 degrees.
Bake the wings for 40 minutes, flipping the pieces over halfway through.
After they are done, immediately toss the pieces in 1 cup of barbecue sauce or other sauce for coating ie: buffalo sauce, teriyaki sauce, honey, etc.
Transfer to a plate and serve.","url":"https://recipe.bluelayer.org/recipe/48025/baked-buffalo-wings"},{"id":"48024","title":"Nut-Stuffed Semolina Pastries, Cyprus Style","ingredients":"butter, without salt
semolina, unenriched
water, bottled, generic
salt, table
water, bottled, generic
nuts, pistachio nuts, raw
sugars, granulated
spices, cinnamon, ground","directions":"In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina.
Transfer to a small bowl, cover, and let stand overnight at room temperature.
The next day, uncover and add 2 teaspoons orange flower water, the salt, and gradually the warm water, working with your fingers to make a firm dough.
Knead for 5 minutes, then cover and let rest 1 hour.
Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl.
Break off pieces of dough slightly larger in size than a walnut.
Work in your fingers to form a ball.
Press the center with your thumb to make a large well and fill with 1 teaspoon of the nut mixture, then cover over with dough and shape into an oval.
Set on a cookie sheet and continue until all pastries are shaped.
Bake in a moderate oven (350) for 30 to 35 minutes or until the yellow color has become a light, not a deep, chestnut.
Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners sugar.
Cool before storing.","url":"https://recipe.bluelayer.org/recipe/48024/nut-stuffed-semolina-pastries-cyprus-style"},{"id":"48015","title":"Pistachio Chocolate Crescent Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pistachio nuts, raw
sugars, powdered
salt, table
butter, without salt
mini semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Line cookie sheets with parchment.
Combine flour, 1 1/2 c pistachios, powered sugar and salt in a bowl; mix well.
Beat 1 c butter in a large bowl with an electric mixer until fluffy.
Add flour mixture; beat until light dough forms.
Beat in mini chocolate chips just until blended.
Roll 1 1/2 tsp dough into 2 1/2 in ropes; bend into crescent shapes.
Arrange 1 inch apart on cookie sheets.
Chill 30 minutes.
Preheat oven to 300.
Bake cookies 10 minutes or until firm and lightly browned.
Cool 1 minute then remove from pan to cool completely.
In a deep bowl, combine semisweet chocolate chips and 1/4 c butter.
Microwave on low for 1 minute.
Stir and repeat until chocolate is smooth.
Spread remaining pistachios on a piece of foil.
Dip one end of cookie into chocolate and then roll in nuts.
Let cool on a wire rack for 30 minutes or until chocolate is set.","url":"https://recipe.bluelayer.org/recipe/48015/pistachio-chocolate-crescent-cookies"},{"id":"48008","title":"Bagels","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried
spices, garlic powder","directions":"Add remaining ingredients to sponge and knead dough well.
Let dough rise in an oiled bowl that's covered until double in size.
Punch down and divide into 8 pieces.
Start a large pan of water boiling.
Some say honey helps the glaze.
Shape into round rolls, then push thumbs through center and shape the hole.
Drop the bagels into boiling water right away after shaping them.
Leave for about a minute - they'll puff up fast.
Remove and put in an oiled pan, bake for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/48008/bagels"},{"id":"47998","title":"Boarding House Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Position rack in center of oven and preheat to 400F.
Whisk dry ingredients in a medium-size bowl.
Using pastry blender, cut in the butter until mixture is crumbly with a few pea-size pieces of butter.
Stir in enough of the buttermilk to make a soft, sticky dough.
Turn out onto a lightly flourd surface.
Quick knead dough just until it comes together being careful not to overknead.
Roll out dough until it is 1/2-inch thick.
Using a 2 1/2-inch biscuit cutter, cut out biscuits and place 1 inch apart on ungreased baking sheet.
Bake until golden brown, about 18 minutes.
Variations: Biscuits with Cheddar, Chives and Pepper--after you have cut butter into mixture, add 1/2 cup grated cheddar cheese, 2 tablespoons finely chopped chives and 1/2 teaspoon coarsly cracked black pepper.
Mix gently, then stir in the buttermilk.","url":"https://recipe.bluelayer.org/recipe/47998/boarding-house-biscuits"},{"id":"47994","title":"Coriander and Cumin Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
spices, cumin seed
spices, coriander seed
parsley, fresh","directions":"Whisk 1 3/4 cups flour and salt in medium bowl to blend.
Combine 3/4 cup lukewarm water and sugar in bowl of heavy-duty mixer fitted with paddle attachment.
Sprinkle yeast over.
Let stand until mixture is foamy, about 15 minutes.
Add 1 tablespoon olive oil to yeast mixture; beat until blended.
Add flour mixture and beat until soft, very sticky dough forms.
Using rubber spatula, scrape dough out onto generously floured work surface and knead until dough is smooth, adding more flour by tablespoonfuls as needed for soft but still slightly sticky dough, about 5 minutes.
Gather dough together and place in oiled bowl; brush dough lightly with olive oil.
Cover bowl with plastic wrap, then kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
Combine cumin seeds and coriander seeds in small dry skillet.
Stir over medium heat until aromatic and lightly toasted, about 2 minutes.
Transfer to mortar or spice mill and crush seeds coarsely.
Line 2 baking sheets with parchment paper.
Turn dough out onto floured surface.
Divide dough into 10 equal pieces.
Roll each piece into ball.
Cover with plastic wrap and let rest on floured work surface 15 minutes.
Using fingers, dimple each ball, then press and stretch each into 3 1/2- to 4-inch round.
Place dough rounds on prepared baking sheets, spacing apart.
Brush each round lightly with olive oil.
Sprinkle cumin-coriander mixture and parsley over each; press lightly to adhere.
Cover with plastic wrap and let rise 30 minutes.
Prepare barbecue (medium heat) or heat heavy large skillet (preferably cast-iron) over medium heat.
Using metal spatula, transfer flatbreads, plain side down, to grill or skillet (work in batches if using skillet) and cook until lightly browned in spots and cooked through, about 4 minutes per side.
Transfer to platter.
Do ahead: Can be made 1 day ahead.
Cool completely.
Enclose in foil and store at room temperature.
Rewarm in foil packet in 350F oven until heated through, about 8 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/47994/coriander-and-cumin-flatbread"},{"id":"47993","title":"Apple Pie (Filling) in a Jar","ingredients":"sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
water, bottled, generic
lemon juice, raw
apples, raw, with skin","directions":"In a large saucepan, combine sugar (IF THE APPLES ARE QUITE SWEET, USE ONLY THE 4 CUPS OF SUGAR), cornstarch, cinnamon, nutmeg and salt with *5 cups* of water.
Mix well over low heat until all is dissolved.
Slowly add the remaining water.
Cook stirring often until mixture is thick and bubbly.
Add lemon juice.
Peel and cut fresh apples into small wedges and fill quart jars.
Pour prepared sugar mixture over the apples and seal.
Boil 20 minutes in a hot water bath.","url":"https://recipe.bluelayer.org/recipe/47993/apple-pie-filling-in-a-jar"},{"id":"47991","title":"Microwave Bacon Brittle","ingredients":"bacon, meatless
sugars, granulated
syrups, corn, light
salt, table
nuts, pecans
bacon, meatless
vanilla extract
leavening agents, baking soda","directions":"Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes.
Drain the bacon slices on paper towels and reserve 1 tablespoon bacon grease.
Crumble bacon once drained and slightly cooled.
Line a large baking sheet with parchment paper.
Combine sugar, syrup, and salt in a large microwave-safe bowl.
Heat in microwave oven until bubbling, about 4 minutes.
Stir bacon, pecans, reserved bacon grease, and vanilla extract through the sugar mixture; heat in microwave oven for 3 minutes more.
Immediately add baking soda and stir just until foamy.
Working quickly, spread the mixture onto the prepared baking sheet.
Let cool until set, about 15 minutes.
Break into bite-size pieces.","url":"https://recipe.bluelayer.org/recipe/47991/microwave-bacon-brittle"},{"id":"47990","title":"Crystallized Candied Ginger","ingredients":"spices, ginger, ground
water, bottled, generic
sugars, granulated","directions":"Peel the ginger using a sharp-edged teaspoon (or a small knife) -- yep that is the easiest way, just scrape it toward you and all comes off.
In the joints just break apart the pieces to get all the peeling.
Now slice it in 1/4-inch-thick slices -- I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife.
Place the slices in a large nonreactive saucepan with cold water to cover, bring to a boil and cook for 15 minutes.
Drain, cover with fresh cold water, boil, and again cook 15 minutes.
Repeat this blanching process 2 more times, for a total of 4 blanchings in all.
After the last blanching, drain and cover with 6 cups of fresh cold water and 3 cups of sugar.
Slowly bring the syrup to a boil, stirring often, then reduce heat and simmer, stirring occasionally, until the ginger is translucent and the syrup is thickened, about 20-30 minutes; watch carefully.
Remove from heat.
You now have Canton candied ginger and can store it this way (in it's syrup, in a sterilized jar with a tight fitting lid, and refrigerated) for practically forever.
Or, for crystallized ginger, let stand for about 30 minutes, for the ginger to absorb more syrup.
Then you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack (or on a parchment lined baking sheet) to dry, uncovered at room temperature, for at least 8 hours or overnight, until the sugar coating is firm and the slices are no longer sticky.
This also keeps for at least a year, stored in a cool dry place in an airtight container.
Notes: Save the syrup for flavoring, it has a strong ginger flavor and can be used to flavor drinks-- it is so yummy!
I also save the sugar that I tossed it in to use in recipes.","url":"https://recipe.bluelayer.org/recipe/47990/crystallized-candied-ginger"},{"id":"47980","title":"1 2 3 Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine flour and salt in a bowl.
Blend in oil with a fork.
Sprinkle water over mix, mix to make a dough.
Shape dough into a ball.
Flatten slightly.
Roll into a circle between two squares of waxed paper.
Peel off top paper and flip dough into your pie dish, adjust to fit and then peel off other piece of waxed paper.
Makes one pie crust.
Dampen your surface before putting down the bottom waxed
paper, as it helps to hold the waxed paper in place while rolling out the dough.","url":"https://recipe.bluelayer.org/recipe/47980/1-2-3-pastry-recipe"},{"id":"47979","title":"Sunset Dip","ingredients":"cheese, parmesan, hard
cheese, cheddar
sauce, salsa, ready-to-serve","directions":"Spread cream cheese in a 9\" microwave safe pie pan.
Sprinkle with cheddar cheese.
Microwave on high 2-3 minutes until cheddar cheese is melted.
Top with Sauce.
Serve with Chips.","url":"https://recipe.bluelayer.org/recipe/47979/sunset-dip"},{"id":"47957","title":"No-Bake Peanut Butter Chocolate Bars","ingredients":"nuts, almonds
oil, corn, peanut, and olive
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
water, bottled, generic
syrup, maple, canadian
peanut butter, smooth style, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,","directions":"Spray an 8-inch baking dish with coconut oil.
In a food processor, pulse almonds, peanuts, and rice cereal together until broken into small pieces.
Add dates, maple syrup, peanut butter and 1 tablespoon coconut oil.
Blend until the mixture forms a crust-like texture.
You may need to stop blending to scrape the side of the bowl or separate the mixture and blend again.
Add a teaspoon of coconut oil (or a couple more dates) if the dough is too dry.
When ready, remove the dough and press into pan coated with coconut oil spray.
Melt the chocolate chips, sea salt and remaining 1 tablespoon coconut oil over medium heat until melted (use a double boiler if possible).
Spread the melted chocolate over the peanut butter crust and spread with a spatula or spoon until even.
Freeze for 12 hours.
Cut into bars and serve.
Makes 15 bars.
These bars will stay good in the fridge for 56 days.
You can also freeze them and theyll last even longer.
Just set out for 1015 minutes to defrost before eating.","url":"https://recipe.bluelayer.org/recipe/47957/no-bake-peanut-butter-chocolate-bars"},{"id":"47951","title":"Life is Sweet","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
nuts, almonds
sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
cranberries, dried, sweetened","directions":"In a large roasting pan mix Chex, Life, pretzels, and almonds.
In a sauce pan combine brown sugar, butter, and corn syrup.
Cook and stir over medium heat until boils.
Allow to continue boiling without stirring for 5 minutes.
Remove from heat, stir in baking soda.
Pour over cereal mixture, stir gently to coat.
Bake at 300F for 15 minutes, stir mixture and bake for 5 more minutes.
Remove from oven and stir in dried fruit.
Spread on a large piece of buttered foil to cool.
Break into pieces and enjoy.","url":"https://recipe.bluelayer.org/recipe/47951/life-is-sweet"},{"id":"47945","title":"Coconut Flour Granola Bars with Walnuts and Dried Apricots","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
apricots, dried, sulfured, uncooked
honey
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350.
Line an 8-by-4-inch baking sheet with parchment paper, leaving some hanging over the edges.
In a medium bowl, combine all of the ingredients and mix them well.
Press the mixture into the baking dish, then top with a piece of parchment paper and firmly press the mixture together, so the granola wont fall apart after it's baked.
Bake for 20 minutes.
Remove from the oven and allow the granola to cool for 5 minutes, then cut it into squares.
Cool it completely in the refrigerator before removing it from the dish.
Wrap the granola bars in plastic and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/47945/coconut-flour-granola-bars-with-walnuts-and-dried-apricots"},{"id":"47941","title":"White Sandwich Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic
butter, without salt","directions":"If you have a bread bucket:.
Just put in the water, add the remaining ingredients, and crank for 5 minutes to knead.
Let rise till double; crank a couple of times to punch down, then cut into 6 pieces.
Shape each piece into a loaf or put into loaf pan.
Let rise again until almost doubled.
Bake at 375 for 35-40 minutes or till done.
If you don't have a bread bucket (and I never make it like this, so if you are an experienced baker, feel free to do this by your own method):.
Mix the sugar, yeast, powdered milk and warm water.
Let it stand a few minutes, or till it gets bubbly.
Add flour, salt, and butter and mix well.
Let it rise for 30-60 minutes or so.
Punch down and knead till smooth.
Shape dough in to loaves and let rise again until almost doubled.
Bake at 375 for 35-40 minutes or till done.","url":"https://recipe.bluelayer.org/recipe/47941/white-sandwich-bread"},{"id":"47935","title":"Spa Salad","ingredients":"lemon juice, raw
oil, olive, salad or cooking
radishes, raw
celery, raw
parsley, fresh","directions":"Whisk together lemon juice and olive oil - salt & pepper to taste - but make sure the salt fully dissolves before you add more.
Toss together the radishes, celery and lightly packed parsley in a large bowl.
If making ahead of time - wait to drizzle the dressing until right before you serve it and cover with a damp paper towel.
If serving right away, drizzle dressing and enjoy!
Spoon salads in porcelain sppons - like the ones from Pier 1 or Crate & Barrel and serve them up to your guests!","url":"https://recipe.bluelayer.org/recipe/47935/spa-salad"},{"id":"47931","title":"Rhubarb custard pie","ingredients":"water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"mix together rhubarb , sugar, and 1/3 cup flour and add sour cream.
put in a pie shell.
mix together 1/2 cup flour, brown sugar and butter
put crumbs over rhubarb.
put in oven and bake at 450 for 15 minutes and 350 for another 30 to 45 minutes.","url":"https://recipe.bluelayer.org/recipe/47931/rhubarb-custard-pie"},{"id":"47926","title":"Parsley Mashed Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
parsley, fresh","directions":"Cut potatoes into 1-inch pieces.
Simmer in large pot of salted water 15 to 20 minutes, until potatoes are tender.
Drain.
While potatoes are draining, melt butter; add milk and salt and cook until hot.
Return potatoes to pot and mash, adding milk and butter.
Transfer to large shallow microwavable baking dish.
Cool; cover and refrigerate up to 2 days.
To serve, heat potatoes in microwave on high 20 minutes, stirring every 5 minutes, adding a little hot milk if potatoes seem dry.
Chop parsley and stir into potatoes before serving.","url":"https://recipe.bluelayer.org/recipe/47926/parsley-mashed-potatoes"},{"id":"47924","title":"Pumpkin Spice Granola","ingredients":"oats
nuts, walnuts, english
pumpkin, raw
spices, cinnamon, ground
salt, table
sugars, brown
pumpkin, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian","directions":"Preheat oven to 350 F. Line a large rimmed baking tray with a Silpat mat or parchment paper.
Set aside.
In a large bowl, combine the oats, walnuts, pumpkin pie spice, cinnamon, and salt.
Set aside.
In a medium bowl, whisk together the brown sugar, pumpkin, coconut oil, and syrup until thoroughly combined.
Pour the pumpkin mixture over the oats and stir well, ensuring that the oat mixture is entirely covered.
Spread granola evenly onto prepared baking sheet and place into oven.
Bake for 25-30 minutes until golden brown, stirring every 10 minutes to avoid burring.
Remove from oven and let it cool completely on the baking tray.
Enjoy!
Notes: Granola will keep in an airtight container for up to one month.","url":"https://recipe.bluelayer.org/recipe/47924/pumpkin-spice-granola"},{"id":"41439","title":"White Chocolate Holiday Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking
cranberries, dried, sweetened
nuts, pistachio nuts, raw","directions":"Rest the chocolate thermometer on a towel.
Line a baking sheet with foil.
Pour a couple inches of water into the bottom half of the double boiler and heat over medium-low to just below a simmer.
Put the chocolate in the top half of the double boiler and set over the hot water.
Slowly melt the chocolate, stirring with a heat-resistant rubber spatula.
As the chocolate melts, check the temperature periodically to make sure it stays between 82 and 86 degrees F. If it starts to rise above this temperature, quickly transfer the chocolate to the bowl on reserve and stir briskly to reduce heat.
Return bowl to double boiler to maintain heat between 82 and 86 degrees F.
Remove bowl from over the hot water just before all the chocolate melts.
Stir vigorously until the chocolate melts completely.
Check temperature again.
Stir in the oil until evenly blended.
Chocolate is now tempered and ready to use.
Keep within the 82 to 86 degree F range, returning bowl briefly to the double boiler if necessary.
Quickly stir the fruit and nuts into the chocolate.
Spread chocolate mixture out on the prepared baking sheet so it's about 1/2-inch thick and the fruit and nuts are coated.
Set bark aside at room temperature to harden.
Break into angled pieces.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/41439/white-chocolate-holiday-bark"},{"id":"47908","title":"Fresh Fruit Yogurt Pops","ingredients":"yogurt, greek, plain, nonfat
vanilla extract
lemon juice, raw
syrups, corn, light
cherries, sweet, raw","directions":"Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in blender or food processor, and puree until smooth.
Add remaining fruit, and pulse 3 or 4 times, or until fruit is broken down into small pieces.
Pour mixture into 8 1/2-cup frozen-pop molds.
Place top on mold; insert wooden sticks.
Freeze at least 4 hours.","url":"https://recipe.bluelayer.org/recipe/47908/fresh-fruit-yogurt-pops"},{"id":"47907","title":"Ice Cream Fudge","ingredients":"candies, semisweet chocolate
ice creams, vanilla
nuts, walnuts, english","directions":"Melt ice cream in measuring cup in microwave.
Chop up chocolate chunks into smaller pieces.
and place into double boiler pan.
Melt chocolate until smooth, stirring constantly.
Add melted ice cream and stir until combined.
At first it will start to stiffen on you but then is able to be stirred again.
Add nuts and stir until combined.
Place in sprayed 8X8\" glass dish and put in fridge until set.","url":"https://recipe.bluelayer.org/recipe/47907/ice-cream-fudge"},{"id":"47895","title":"Honey - Mustard Baked Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
mustard, prepared, yellow
soy sauce made from soy (tamari)
honey","directions":"Preheat oven to 425F.
Rinse chicken; pat dry.
Skin chicken, if desired.
Place chicken in a lightly greased shallow baking pan.
Bake in 425F oven for 15 minutes.
Meanwhile, stir together mustard, soy sauce, and honey in a small bowl.
Turn chicken pieces over and brush mixture generously over chicken pieces.
Bake 20 to 25 minutes more or till chicken is tender and no longer pink, Turning pieces and brushing frequently with mustard mixture.","url":"https://recipe.bluelayer.org/recipe/47895/honey-mustard-baked-chicken"},{"id":"47894","title":"Chocolate Nut Crispies","ingredients":"sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive","directions":"Combine sugar and syrup in 3 quart saucepan.
Cook and stir over medium heat for 5 minutes to dissolve sugar.
Remove from heat; blend in chunky peanut butter and butter.
Stir in the rice cereal.
Spread the peanut butter-cereal mixture into pan.
Pour chocolate chips onto peanut butter mixture and spread when melted.
Sprinkle with chopped peanuts.
Chill for 1 hour or till topping is firm.","url":"https://recipe.bluelayer.org/recipe/47894/chocolate-nut-crispies"},{"id":"47885","title":"Cream-cheese Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
cheese, parmesan, hard
water, bottled, generic","directions":"Preheat the oven to 425F if you are baking the pie shell.
Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor.
Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles, it will be irregular, and some pieces will be larger than others, or process with\"pulses\" in a food processor.
Sprinkle the water evenly over the mixture, a little at a time, stirring with a fork or with\"pulses\" after each addition to distribute the water evenly.
Depending on the moisture in the cream cheese, the dough might not need all of the second tablespoon.
If it feels quite soft (but not sticky), and holds together in a rough ball, it is ready to roll out.
Shape it into a cake about 1 inch thick.
Dust your rolling surface and rolling pin with flour, and roll the dough into a circle about 1/2 inch thick and at least 2 inches larger than the inverted pie pan.
Transfer the dough to the pie pan, trim and crimp the edges, and the pie shell is ready to he filled before baking, or to be partially baked or fully baked.
To bake the pie shell; Prick the dough all over with a fork at 1/2-inch intervals.
Press a 12-inch square of heavy-duty foil snugly into the pie shell.
Bake for 6 minutes, then remove the foil and bake for 4 minutes more if you want a partially baked shell.
If the dough begins to puff or swell, push it down with the tines of a fork.
If you want a fully baked shell, bake for 8 to 10 minutes more, or until it is lightly browned.","url":"https://recipe.bluelayer.org/recipe/47885/cream-cheese-pie-crust"},{"id":"47881","title":"Dark Chocolate Cherry Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
cherries, sweet, raw
vanilla extract","directions":"LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 4 to 5 minutes.
Remove from heat.
STIR in marshmallows, morsels, dried cherries and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan.
Refrigerate for 2 hours or until firm.
Lift from pan; remove foil.
Cut into 48 pieces.
VARIATION: For an equally delicious fudge, try substituting 3/4 cup dried berry blend for the cherries.","url":"https://recipe.bluelayer.org/recipe/47881/dark-chocolate-cherry-fudge"},{"id":"47873","title":"Blizzard Bites Snack Mix in a Jar","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
pretzels, soft, unsalted
oil, corn, peanut, and olive
cranberries, dried, sweetened
pineapple, raw, all varieties
spartan, real semi-sweet chocolate baking chips,","directions":"r>Layer cereal, pretzels, peanuts, cranberries and dried pineapple in a quart-sized canning jar.
Add white chocolate chips inside food storage bag, and place on top of layered ingredients.
Seal jar.
Attach preparation instructions on the gift tag.
Instructions:.
Remove white chocolate chips from jar.
Empty remaining jar contents into a large mixing bowl.
Place white chocolate chips in a double boiler and let melt.
NOTE: if mixture is to thick you can add 1 teaspoons of shortening to make it thin.
Pour melted white chocolate chips over snack mixture.
Stir until well coated.
Spread mixture on wax paper and allow to cool.
Break mix into small pieces, and store in air-tight storage container.","url":"https://recipe.bluelayer.org/recipe/47873/blizzard-bites-snack-mix-in-a-jar"},{"id":"47871","title":"Fresh Strascinata","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking","directions":"Combine all the ingredients in a bowl and knead.
Wrap with plastic and let rest for an hour.
Cut and shape into long cylinders.
Cut into 4 g pieces and use your fingertips to press them down to finish.","url":"https://recipe.bluelayer.org/recipe/47871/fresh-strascinata"},{"id":"47863","title":"Blue Ribbon Concord Grape Pie Filling","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
lemon juice, raw
butter, without salt
salt, table","directions":"Remove skins from grapes; set skins aside.
Place pulp in medium-sized saucepan and bring to boil.
Simmer for 5 minutes.
Remove from heat and cool briefly.
Sieve pulp into mixing bowl and discard seeds.
Add grape skins and remaining ingredients to pulp.
Stir thoroughly.
Note: To use the filling, pour it into a 9-inch unbaked pie crust and top with second crust or crumb topping.
I made my favorite pie crust recipe and I baked the pie for 40 minutes at 400 degrees F.","url":"https://recipe.bluelayer.org/recipe/47863/blue-ribbon-concord-grape-pie-filling"},{"id":"47859","title":"Chocolate Peppermint Stars","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
butter, without salt
sugars, powdered
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
peppermint, fresh","directions":"Sift flour, cocoa, and salt into medium bowl.
Beat butter and sugar in large bowl until smooth.
Beat in vanilla.
Add dry ingredients; beat until dough holds together.
Divide dough in half.
Shape each piece into disk.
Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
Set rack in center of oven and preheat to 300F Line 2 rimmed baking sheets with parchment.
Roll out 1 dough disk on floured surface to 1/4-inch thickness.
Using 3-inch star-shaped cutter, cut out cookies.
Transfer to sheets, spacing 1 inch apart.
Gather scraps into ball.
Wrap; chill until firm, about 30 minutes.
Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes.
Cool on sheets 10 minutes.
Transfer to racks and cool completely.
Repeat rolling, cutting, and baking until all dough is used.
Do ahead Can be made ahead.
Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth.
Using small spoon, drizzle chocolate over cookies in zigzag lines.
Sprinkle with crushed candies.
Drizzle remaining chocolate over.
Let stand until chocolate is set, at least 1 hour.
Do ahead Can be made 3 days ahead.
Store cookies between sheets of waxed paper in airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/47859/chocolate-peppermint-stars"},{"id":"47857","title":"Blueberry Cardamom Ice Cream from Iceland","ingredients":"blueberries, raw
water, bottled, generic
sugars, granulated
spices, cardamom
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium saucepan, stir and simmer together the blueberries, water, sugar and CARDAMOM until the blueberries soften and the sugar dissolves about 5-10 minutes.
Chill completely in an ice bath or overnight.
When the blueberry mix is sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender).
You can keep a small scoop unblended for texture, if youd like.
Just keep in mind that large pieces of blueberry will freeze VERY HARD in the ice cream.
Add the blueberry mixture to an ice cream maker with the cream and milk.
Churn according to the manufacturers instructions.
Eat immediately for soft serve or put in a container and freeze a few hours longer for a harder freeze.","url":"https://recipe.bluelayer.org/recipe/47857/blueberry-cardamom-ice-cream-from-iceland"},{"id":"47855","title":"Chocolate Pumpkin Cinnamon Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
pumpkin, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
spartan, real semi-sweet chocolate baking chips,
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"For the dough: In bowl of stand mixer, combine water and yeast.
In a 2 cup measuring cup, scald milk in microwave (bring it nearly to a boil 185 degrees F, 85 degrees C, or more, preferably in a thick-bottomed Pyrex dish, and stir actively to keep a protein skin from forming on the surface and keep the proteins and sugar from sticking to the bottom).
Once milk has scalded, remove from microwave and then add sugar, butter, salt, cinnamon and nutmeg.
Stir.
Pour milk mixture in with yeast mixture.
Add soy flour and pumpkin.
Using dough hook, turn on your mixer and add flour gradually.
Mix until dough all comes together.
Remove dough from bowl and grease the bowl.
Place dough back into the greased bowl and cover.
Let rise for 1 hour.
On a Roulpat or floured surface, roll dough out into a rectangle.
Spread with 1/4 cup unsalted butter, room temperature.
Combine filling ingredients and then sprinkle this mixture onto the rolled dough.
You can also sprinkle with 1/2 cup semisweet chocolate chips if you like.
Roll up like a bug in a rug.
Pinch seam together.
Cut in 1 1/2 inch intervals.
Place in prepared pan.
I get about 12 and put mine in two 9 inch Demarle Sponge Molds.
You could also place them in a 9x13 dish or in two pie plates.
Cover and let rest for about 20 minutes
Bake at 350F for 20 minutes.
Remove from oven and let sit for a few minutes.
While they are sitting, combine the glaze ingredients.
When the rolls are still warm, drizzle with glaze.
Serve while warm!
Variation: These may be made into dinner rolls.
By using the dough mixture and rolling them into golf-ball sized rolls.
Let rise until poofy and follow the same directions for baking.
Such an unexpected treat for an Autumn dinner!","url":"https://recipe.bluelayer.org/recipe/47855/chocolate-pumpkin-cinnamon-rolls"},{"id":"47853","title":"Christmas Walnut Toffee","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 9 inch square baking dishand set aside.
Melt butter in a large heavy saucepan over medium heat.
Stir in sugar, corn syrup and water until smooth.
Heat to 290F (145C) using a candy thermometer.
Stir in 1 cup walnuts and cook 3 more minutes stirring constantly.
Pour into prepared pan and allow to cool.
Remove from pan and place on waxed paper.
Melt chocolate chips in double boiler or in the microwave stirring frequently until smooth.
Spread half of the melted chocolate onto one side of the toffee slab and sprinkle with half the remaining nuts.
Allow to cool until set, then repeat with the other side.
Break into bite size pieces when set.","url":"https://recipe.bluelayer.org/recipe/47853/christmas-walnut-toffee"},{"id":"47841","title":"Tarte Tatin","ingredients":"spices, pumpkin pie spice
apples, raw, with skin
butter, without salt
sugars, granulated","directions":"On a lightly floured surface, roll out to an 11-inch circle: 9 to 10 ounces Tart and Pie Dough (page 174) or puff pastry.
Brush off any excess flour, transfer the dough circle to a parchment-paper-lined baking sheet, and refrigerate until needed.
Quarter, peel, and core: 3 to 4 pounds apples (Granny Smith, Golden Delicious, or another variety that holds its shape when cooked).
Dont worry about the peeled apples discoloring.
Any browning will be invisible because of caramelization.
Preheat the oven to 400F.
Put a 9-inch cast-iron skillet over medium-high heat.
Add: 2 tablespoons butter, 6 tablespoons sugar.
Swirl the pan, or stir with a wooden spoon or heat-proof spatula to caramelize the mixture evenly.
Cook until the caramel is dark brown and bubbly, but dont let it burn.
Remove the pan from the heat when the caramel is a deep amber brown color.
It will continue to cook and brown off the heat; return the pan to the heat to darken the caramel if necessary.
The success of the tart depends on deep caramel flavor.
While the pan is cooling, cut the apple quarters in half lengthwise.
Arrange the apple slices in a ring around the outside edge of the pan, rounded sides down, with the narrower tips towards the center.
Make another ring of apples inside the first ring.
Fit two more rings of apples, rounded sides up, between the apple quarters that form the rings in the pan.
Cut smaller pieces of apple to fill any gaps; the apples will shrink as they cook.
Press down lightly on the apples to make sure they fit.
Place the pastry circle on over the apples.
When it has softened slightly, tuck the edges of the pastry between the fruit and the edge of the pan.
Cut 3 or 4 small slashes in the top of the pastry to allow steam to escape while baking.
Bake in the middle level of the oven for 35 to 40 minutes or until the pastry is well browned.
The contents of the pan should shift slightly when the pan is shaken gently.
Remove from the oven and cool on a rack for a minute or two.
Place a serving plate larger than the pan upside down on top of the pan.
Lift the two together, holding the plate tightly on top of the pan, and flip them over quickly.
Give the pan a gentle twist and lift it off.
If any fruit has stuck to the pan, remove it with a spatula and put it back in place on the tart.
Serve warm with creme fraiche or vanilla ice cream or whipped cream.","url":"https://recipe.bluelayer.org/recipe/47841/tarte-tatin"},{"id":"47822","title":"Cumberland Rum Butter","ingredients":"butter, without salt
sugars, brown
alcoholic beverage, distilled, rum, 80 proof
spices, cinnamon, ground","directions":"Cream butter and sugar until really soft.
Add all the spices (don't overdo it!
).
Beat in the rum gradually, then place in glass dish and refrigerate.
Serve on toast, with Christmas Pudding, Mince Pies or Jacobs Cream Crackers.","url":"https://recipe.bluelayer.org/recipe/47822/cumberland-rum-butter"},{"id":"47805","title":"Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In the bowl of a stand mixer, mix the water, yeast, honey, butter and salt with a rubber spatula.
Mix in 1 cup of each of the whole-wheat and all-purpose flours.
Transfer to a lightly floured surface and knead until dough is smooth and elastic.
Place the dough in a very lightly oiled large bowl and cover with plastic wrap.
Let rise in a warm, draft-free area until the dough has doubled in volume, about 1 hour.
Heat the oven to 375.
Gently press down the dough and divide it into two equal pieces.
Gently press each piece into a rectangle about 1-inch thick and no longer than 9 inches.
With a long side of the dough facing you, roll the dough firmly into a cylinder, pressing down to make sure the dough sticks to itself.
Turn the dough seam-side up and pinch it closed.
Place each cylinder of dough into a greased 9 by 5-inch loaf pan, seam-side down, pressing the dough gently so it touches all four sides of the pan.
Cover the shaped dough; let rise until almost doubled in volume, 20 to 30 minutes.
Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim reads 205, 35 to 45 minutes.
Transfer the bread immediately from the baking pans to a wire rack; cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/47805/whole-wheat-bread"},{"id":"47799","title":"Maple Pie","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
sugars, brown
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
cream, fluid, heavy whipping","directions":"Chop up cold butter into cubes.
Cut into flour and salt until grainy texture is reached.
Add water, knead lightly until combined.
Preheat oven to 400 degrees.
Firmly press dough into bottom of tart tin and up the sides.
Bake, filled with dried beans for 20 minutes.
Remove beans.
Bake 5-10 minutes further until cooked, then allow to cool.","url":"https://recipe.bluelayer.org/recipe/47799/maple-pie"},{"id":"47792","title":"Marbleized Mint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
candies, white chocolate","directions":"Line a baking sheet with foil; set aside.
In a small saucepan heat mint or regular chocolate chips over low heat, stirring constantly, til melted and smooth.
Remove pan from heat.
In a 2-quart saucepan heat the white chocolate over low heat, stirring constantly, until melted and smooth.
Remove pan from heat.
Stir in crushed candy canes.
Pour the melted white chocolate mixture onto the prepared baking sheet.
Spread white chocolate mixture to about 38 inch thickness; drizzle with the melted chocolate chips.
Gently zigzag a narrow metal spatula through the chocolate and peppermint layers to create a swirled effect.
Let candy stand several hours or until firm (OR chill about 30 minutes or until firm).
Use foil to lift firm candy from the baking sheet; carefully break candy into pieces.
Store, tightly covered, for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/47792/marbleized-mint-bark"},{"id":"47772","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Put all dry ingredients in food processor bowl & pulse to combine.
Add butter, process till you have coarse crumbs, you should still have a few pieces that are a little smaller than a pea.
Pour in buttermilk & process till dough starts to come together.
Turn out on floured surface, dust with flour & knead about 10 times to bring all the dough together.
Pat dough out on floured surface to about 3/4\" thick.
Dip 3\" biscuit cutter in flour & cut as close together as you can.
Place on parchment lined (or greased) cookie sheet.
Bring scraps together, pat out & cut remaining dough into squares with knife.
Brush tops of biscuits with buttermilk.
Bake at 375 for 15 - 20 minutes till tops are golden brown.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/47772/buttermilk-biscuits"},{"id":"47771","title":"Pistachio Toffee","ingredients":"nuts, pistachio nuts, raw
butter, without salt
sugars, granulated
sugars, brown
water, bottled, generic
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350F Place pistachios in a single layer in a pan; toast for 3 minutes.
Remove from oven, cool and coarsely chop; set aside.
In a heavy saucepan, combine butter, sugars, water and corn syrup.
Bring to a boil over medium-high heat, stirring constantly with a wooden spoon.
Reduce heat to medium, and continue to boil until mixture reaches 300F (hard crack stage; use candy thermometer); stirring frequently.
Stir in 3/4 cup pistachios; mix well and pour into a jellyroll pan lined with buttered foil.
Spread mixture into a large rectangle.
Cool completely.
In a microwave-safe container, microwave white chocolate 30 seconds; stir.
Continue microwaving in 10-second intervals, stirring after each, until chocolate is melted and smooth, but not hot.
Using a spatula, spread over toffee, covering it completely.
Sprinkle with remaining 1/2 cup pistachios and gently pat into chocolate.
Place pan in refrigerator for 5 minutes or until chocolate has set.
Break into pieces and store in an airtight container for up to one week.","url":"https://recipe.bluelayer.org/recipe/47771/pistachio-toffee"},{"id":"47769","title":"Chocolate Balsamic Fudge","ingredients":"milk, canned, condensed, sweetened
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
vinegar, balsamic
vinegar, balsamic","directions":"Line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with aluminum foil.
Make sure you go up the sides.
You can then easily lift the sides to take the fudge out of the pan when it's done.
Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water.
Melt the chocolate mixture, stirring frequently.
Make sure the mixture doesn't get too hot or the fudge may be grainy.
Stir until smooth (it will be very thick).
Remove from heat and stir in the balsamic.
Spread the fudge into the prepared pan, smoothing the top with an offset spatula.
Let stand at room temperature for a couple of hours.
Using a pastry brush, brush some balsamic on top of the fudge and let sit for another hour or so until the balsamic is a bit less liquidy and simply sticky.
Carefully remove the fudge from the pan by lifting the edges of the foil.
With a long, sharp knife, cut the fudge into pieces.
Store in the refrigerator for several days, or freeze, well wrapped, for several months.
Let thaw at room temperature, unwrapped, for a few hours before eating.","url":"https://recipe.bluelayer.org/recipe/47769/chocolate-balsamic-fudge"},{"id":"47766","title":"Academy Dark Truffles Recipe","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
orange juice, raw
nuts, almonds
vanilla extract
butter, without salt
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Shave chocolate into tiny pcs; set aside.
In a large saucepan, blend together cream, liqueurs and vanilla and heat till the cream begins to scald; remove from heat.
Add in the chocolate pcs and whisk for 2 to 3 min or possibly till the ganache is satiny and smooth, with no lumps of cream or possibly chocolate.
Transfer ganache to a bowl and allow to cold (at room temperature) below 90 degrees.
Cut butter into small pcs and add in, piece by piece, to the ganache, stirring well.
Allow ganache to cold and become somewhat hard.
Line a baking pan with parchment paper.
Using a SMALL ice cream scoop, shape ganache into mounds and place them on the parchment.
Chill till set.
Dust hands with cocoa pwdr; shape each mound into uniformly-shaped balls and chill.
Heat chocolate in a double boiler.
Arrange two sheets of parchment paper on work surface.
Drop a truffle into melted chocolate, retrieve with fork and tap the truffle 4 or possibly 5 times against the surface of the chocolate to get rid of the excess.
Then scrape the sides of the pan with the fork and drag the fork (with the truffle on it) across one sheet of parchment paper to remove more chocolate.
Place the finished truffle on the clean parchment; repeat with remaining truffles.
If you like, use melted white chocolate to pipe designs onto tops of truffles.","url":"https://recipe.bluelayer.org/recipe/47766/academy-dark-truffles-recipe"},{"id":"47754","title":"Quickest Puff Pastry","ingredients":"butter, without salt
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Cut 8 ounces (2 sticks) of the butter into 1/2-to 1/4-inch dice, place on a plate, and refrigerate while preparing the remaining ingredients.
Measure the water and stir in the salt to dissolve.
Set aside.
Coarsely dice the remaining 4 tablespoons ( 1/2 stick) of butter.
Place the flour in the work bowl of a food processor fitted with a metal blade.
Add the 4 tablespoons butter and pulse until the butter is absorbedabout ten to twelve 1-second pulses.
Add the chilled butter and pulse once or twice to distribute.
Add water and salt mixture and pulse repeatedly, until the dough forms a rough balldo not over process.
Flour the work surface and turn the dough out onto it.
Shape the dough into a rough rectangle and place between 2 pieces of plastic wrap.
Press the dough with a rolling pin to flatten, then roll back and forth several times with the rolling pin to make a 12 x 18-inch rectangle of dough.
Peel away the top layer of plastic wrap and turn the dough over onto the floured work surface.
Peel away the second piece of wrap.
Fold the dough in thirds the short way, to make a 4 x 18-inch rectangle, then roll the dough up from one of the 4-inch ends.
Make sure to roll the end under the dough.
Press the roll of dough out into an approximatley 6- inch square, using the palms of your hands or a rolling pin.
Wrap in plastic, and refrigerate for 1 hour, or until firm.","url":"https://recipe.bluelayer.org/recipe/47754/quickest-puff-pastry"},{"id":"47753","title":"Raspberry Fondue","ingredients":"syrup, maple, canadian
cornstarch
water, bottled, generic","directions":"In a sieve over a bowl, drain raspberries, reserving 1 cup (250 mL) syrup.
In another bowl, whisk together cornstarch and water until dissolved.
In a saucepan over medium heat, warm reserved syrup for about 3 minutes.
Add dissolved cornstarch and continue heating for 2 minutes or until thickened.
Remove from heat.
Stir in raspberries; mix well.
Transfer immediately to dessert fondue pot over candle flame.
Spear a piece of fruit or cake with fondue fork and dip in fondue.
Serve with...
Chocolate cupcake cubes, ladyfingers, shortbread cookies, scone cubes.","url":"https://recipe.bluelayer.org/recipe/47753/raspberry-fondue"},{"id":"47744","title":"English Toffee","ingredients":"oil, olive, salad or cooking
butter, without salt
sugars, granulated
water, bottled, generic
salt, table
nuts, almonds
pascha, organic bitter-sweet dark chocolate chips,","directions":"Coat a metal rolling pin, pizza wheel, and marble board or the back of a baking sheet with the vegetable oil; set aside.
Cut the butter into a few pieces and melt in a 3-quart heavy-bottomed saucepan over low heat.
Add the sugar, the water, and the salt; increase the heat to medium and cook the mixture until it registers 260F on a sugar thermometer (about 10 minutes), stirring constantly with a wooden spoon or heatproof spatula.
Add 1/2 cup of the almonds and continue cooking until the mixture becomes golden brown and registers 305F on the thermometer (about 8 minutes), stirring constantly.
Remove the pan from the heat and carefully pour the mixture onto the oiled board.
With the oiled rolling pin, quickly spread out the mixture very thin.
It is necessary to work fast, because the mixture sets up rapidly and becomes too brittle to cut.
While still warm, with the oiled pizza wheel score the toffee into pieces that are 1 1/2 inches long and 1/2 inch wide.
Let these centers set until cooled to room temperature (about 30 minutes).
Melt and temper the chocolate (see pages 2530).
Either dip the toffee in chocolate immediately, or store it in a tightly covered container at room temperature.
If left exposed to the air, the toffee will absorb moisture and become soft.
Line 3 baking sheets with parchment or waxed paper.
Sprinkle the remaining 2 cups almonds on one of the prepared baking sheets.
Dip a toffee piece into the tempered chocolate, coating it completely.
With a dipper or fork, remove the toffee from the chocolate, gently shake off the excess chocolate, and drop the toffee into the chopped almonds.
Roll the toffee in the almonds, coating it thoroughly, and turn out onto the paper-lined sheets to set up completely, or chill in the refrigerator for 15 minutes.
In a tightly covered container wrapped in several layers of aluminum foil, the toffee will keep for 2 months in the refrigerator.
Substitute milk chocolate for the bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/47744/english-toffee"},{"id":"47729","title":"Healthy Bisquick Mix (Whole Wheat & No Trans Fats)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, canola","directions":"Combine dry ingredients well in a large bowl.
Rub in the oil with fingers to make fine crumbs.
Store in a large ziplock bag in the refrigerator.
Makes 5 1/2 cups.
See may other recipes that use this biquick mix:.
Impossible Taco Pie.
Impossible Quiche.
Impossible Pumpkin Pie.","url":"https://recipe.bluelayer.org/recipe/47729/healthy-bisquick-mix-whole-wheat-no-trans-fats"},{"id":"47728","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic","directions":"In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
Dissolve the salt in 23 cup of the warm water.
With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
Cover with plastic wrap and allow dough to rest for at least 30 minutes.
On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
Place the tortilla on a plate and cover with plastic wrap.
Repeat the rolling out process for the remaining 11 balls of dough.
Heat a flat cast iron griddle over moderately high heat.
Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
Flip the tortilla and cook it for another 30 to 45 seconds.
The tortilla should be lightly browned but still soft and flexible.
Transfer the cooked tortilla to a heavy towel and wrap it up.
Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
The tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
To reheat the tortillas, tuck them in an envelope made out of aluminum foil and heat in a 325F (160C).
oven for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/47728/homemade-flour-tortillas"},{"id":"47727","title":"Magic Muffins Recipe","ingredients":"egg substitute, powder
sugars, granulated
vanilla extract
pumpkin, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
pumpkin, raw
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
carrots, raw
squash, summer, zucchini, includes skin, raw","directions":"Whip egg substitute with sugar, vanilla extract and canned pumpkin.
Stir in flour, baking soda, cinnamon, pumpkin pie spice, orange peel and powdered lowfat milk.
Add in raisins, carrots and zucchini.
Pour mix into muffin pans coated with nonstick spray.
Bake at 325 degrees for 20 to 25 min till toothpick comes out clean.
Store in refrigerator or possibly freeze.
Yield: 24 muffins.
Approximately 70 calories each.","url":"https://recipe.bluelayer.org/recipe/47727/magic-muffins-recipe"},{"id":"47723","title":"Spicy Candied Almonds","ingredients":"oil, olive, salad or cooking
nuts, almonds
sugars, granulated
spices, cumin seed
salt, table
spices, pepper, red or cayenne
sugars, granulated","directions":"Spray a large rimmed baking sheet with non-stick cooking spray.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the almonds and the first amount of sugar and cook for 4 to 5 minutes, stirring often, until the almonds are golden and caramelized.
Transfer the almonds to a large bowl and toss with the cumin, salt, red pepper flakes and remaining sugar.
Pour the almonds onto the prepared baking sheet and spread in an even layer.
Let them cool for 15 minutes, until cool enough to handle.
Break up the almonds into smaller pieces and store in an airtight container for up to 2 weeks.
Adapted from Martha Stewart.","url":"https://recipe.bluelayer.org/recipe/47723/spicy-candied-almonds"},{"id":"47716","title":"Rocky road recipe","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian
salt, table
nuts, walnuts, english
martha white foods, martha white's buttermilk biscuit mix, dry
candies, marshmallows
raisins, seeded
sugars, powdered","directions":"Use a little butter to grease a 23-cm shallow square tin or brownie pan, then line it with baking parchment.
To melt the chocolate, first half-fill a medium pan with water and bring it to a simmer.
Break the chocolate into squares and cut the butter into pieces, then put them in a large heatproof bowl.
Sit the bowl over the pan of water, making sure that the bowl doesnt touch the water.
This is sometimes called a bain marie or double boiler.
With the pan over a very low heat, let the chocolate and butter melt together, stirring now and again, until smooth and silky.
Now stir in the syrup and salt and take the bowl off the heat.
While you wait for the chocolate to melt, roughly chop any larger nuts (such as brazils, if there are some in your mix).
Crush or break the biscuits into smaller chunks.
Snip the marshmallows in half.
Scoop about 8 tablespoons of the chocolate from the bowl and set aside.
Toss all of the biscuit chunks, nuts, marshmallows and raisins, or whatever you are using, into the rest of the chocolate and stir well with a spatula until everything is well coated.
Spread the rocky road mixture into the tin, then add the tarmac: that is, spoon the reserved chocolate over the mixture to cover.
It wont be perfectly smooth, but thats all part of the charm.
Let the rocky road chill in the fridge for about 3 hours, or longer if you like, until very firm.
Remove from the tin, peel off the paper from the edges, cut into squares and dust with the icing sugar.
Store in the fridge or a cool place for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/47716/rocky-road-recipe"},{"id":"47715","title":"Nut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
salt, table
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Butter the sides of a 3-quart sauce pan.
Combine sugar, corn syrup, water, butter and salt.
Cook and stir until sugar dissolves and mixture comes to boil.
Cook and stir occasionally until it comes to soft crack stage (275F) and syrup is a nice golden brown color.
Add nuts and continue to cook, stirring often to 295F and is a clear gold color.
Remove from heat.
Quickly add the baking soda.
Immediately pour hot candy into 2 large buttered baking sheets.
Use 2 forks to lift and pull candy as it cools to stretch it thin.
Cool completely and break into pieces.","url":"https://recipe.bluelayer.org/recipe/47715/nut-brittle"},{"id":"47713","title":"Cream Cheese Pie Crust","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Blend butter and cream cheese.
Stir in flour and sugar.
Cover and chill 1 hour.
Form into small balls.
Put into small tin holders like muffin tins or just pat into tins for crust.","url":"https://recipe.bluelayer.org/recipe/47713/cream-cheese-pie-crust"},{"id":"47702","title":"Gourmet Gorp","ingredients":"butter, without salt
nuts, almonds
spices, rosemary, dried
sauce, worcestershire
salt, table
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened","directions":"Preheat an oven to 400 degrees.
Place butter on a large baking sheet with sides and melt in oven for 3 to 4 minutes.
Remove baking sheet and add almonds, rosemary, Worcestershire sauce, and salt.
Stir until almonds are coated with seasonings, then spread almonds in a single layer.
Return baking sheet to oven and turn oven down to 325 degrees.
Bake for 20 minutes, stirring almonds once or twice to toast evenly.
Remove and let cool in pan.
When cool, transfer seasoned almonds to a large resealable plastic bag; add dried apricot pieces and dried cranberries.
Seal bag and shake to toss contents.
Store at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/47702/gourmet-gorp"},{"id":"47701","title":"Easy Chinese Buffet Green Beans","ingredients":"beans, snap, green, raw
oil, corn, peanut, and olive
sauce, oyster, ready-to-serve
seeds, sesame seeds, whole, dried","directions":"Precook the green beans preferably by steaming.
Boiling works as well, just be absolutely sure to DRAIN THEM WELL since you will be adding them to HOT peanut oil, and you don't want any eruptions!
In a heavy wok, pour enough peanut oil to cover the bottom by about 1/8 inch deep.
Heat until hot; test by breaking off a little piece of green bean and dropping it into the oil.
Instant frying means it's hot enough.
You can use your hands to drop the beans into the oil, I prefer tongs just to be safe.
Only add enough beans to sit comfortably in the hot oil without overcrowding.
Move them around a bit; flip them and cook until they are shriveled and a few are slightly browned.
Remove from wok with tongs; drain oil from wok; return the beans to the wok; reduce the heat but keep it hot.
Shake on as much oyster sauce as you like, adding a couple large pinches of sesame seeds or more also as you like.
Toss beans around to coat; heat the sauce and get the sesame seeds fragrant.
Done!
Eat 'em up!","url":"https://recipe.bluelayer.org/recipe/47701/easy-chinese-buffet-green-beans"},{"id":"47699","title":"Sesame Flatbreads","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
salt, table
spices, pepper, black
water, bottled, generic","directions":"Heat grill to high
Dust a non-stick baking sheet with a little flour.
Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl.
Stir in a little water and keep adding water until you get a smooth dough.
Divide the dough into 4 and press each piece into an oval approx 5mm thick.
Place on the sheet and grill for 3 mins on each side until puffed and golden.
Brush with a little olive oil before serving, if you like.","url":"https://recipe.bluelayer.org/recipe/47699/sesame-flatbreads"},{"id":"47692","title":"Fluffy Honey and Heavy Cream Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
salt, table
butter, without salt","directions":"Put all the ingredients except for the butter in a bread maker and put it on dough setting.
After 5 minutes have passed, add the butter and allow it to stay in the bread maker until it has proven and deflated.
Separate the dough into 7 or 8 pieces, and let them sit for 15 minutes.
Press the air out of the dough and roll the pieces into balls, then arrange them on a baking sheet.
Allow the balls to undergo the second rising at 38 - 40C for 25 minutes.
Use kitchen scissors to cut small notches in the surface of the balls, then bake the rolls at 190C for 12 - 14 minutes.
Please monitor the rolls to check browning.
Just like in the picture, the rolls are done once they've become a nice brown color!
Since the rolls are very soft, please be careful not to touch them when removing so as not to leave fingerprints.","url":"https://recipe.bluelayer.org/recipe/47692/fluffy-honey-and-heavy-cream-rolls"},{"id":"47689","title":"Delicious Potato and Sweet Potato Mash","ingredients":"potatoes, raw, skin
sweet potato, raw, unprepared
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, brown
salt, table
spices, pepper, black","directions":"Put potatoes and sweet potatoes in a large saucepan and add enough water to cover.
Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.
Drain the potatoes, then mash them in the pot to the desired consistency.
Add milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds.
(Alternatively, place in a small saucepan and heat over medium until the milk is warm.)
Mix the milk mixture, sugar, salt and pepper into the mashed potatoes, stir well until combined.
Serve.","url":"https://recipe.bluelayer.org/recipe/47689/delicious-potato-and-sweet-potato-mash"},{"id":"47688","title":"Strawberry Pie","ingredients":"strawberries, raw
strawberries, raw
water, bottled, generic","directions":"Spray 9 inch pie plate with Pam.
Place strawberries around pie plate.
Add boiling water to jello and stir to dissolve.
Pour jello over strawberries.
Top with Fat Free Cool Whip if desired.
Refrigerate till set and enjoy.","url":"https://recipe.bluelayer.org/recipe/47688/strawberry-pie"},{"id":"47678","title":"Shepherd's Pie Simplistic","ingredients":"beef, grass-fed, ground, raw
onions, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
sauce, worcestershire
shortening, vegetable, household, composite
potatoes, raw, skin","directions":"Fry beef until no pink is showing.
Drain fat.
Add onion and fry until onion starts getting soft, then add flour, salt and pepper.
Stir until combined and then add beef stock and Worcestershire sauce.
Stir to boiling and until thickened.
Add frozen mixed veggies and continue cooking until vegetables are thawed and well mixed with beef.
Spread meat mixture in 2 quart casserole dish.
Cover with mashed potatoes and bake uncovered for 30 minutes at 350F, until heated through and potatoes are slightly browned.","url":"https://recipe.bluelayer.org/recipe/47678/shepherds-pie-simplistic"},{"id":"47671","title":"Brown Sugar Shortbread Cookies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
sugars, granulated","directions":"Preheat the oven to 325 degrees F.
Lightly grease a 9-inch springform pan with 1 teaspoon of the butter and set aside.
In a large bowl fitted with an electric mixer, cream the remaining 8 ounces of butter.
Add the sugar and beat until light.
Add the flour and salt, and mix just until incorporated, being careful not to overmix.
Press the dough into the bottom of the prepared pan.
Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines.
Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough.
Cut into 12 wedges before baking.
Bake until set and pale golden brown, 30 to 40 minutes.
Remove from the oven and release the sides of the pan.
Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/47671/brown-sugar-shortbread-cookies"},{"id":"47658","title":"Premio Pineapple Sausage Skewers","ingredients":"pork sausage, link/patty, unprepared
pineapple, raw, all varieties
sauce, barbecue","directions":"Cut slices across sausages diagonally and insert pineapple chunks.
Insert skewers (bamboo works best) through the length of the sausage, piercing the sausage and pineapple chunks.
Brush BBQ sauce on skewers.
Grill for 30 minutes.
Serve over rice.","url":"https://recipe.bluelayer.org/recipe/47658/premio-pineapple-sausage-skewers"},{"id":"47651","title":"BAKER'S Chocolate Peanut Brittle Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive","directions":"Drop spoonfuls of melted chocolates onto waxed paper-covered baking sheet, alternating colors of chocolates.
Swirl with knife.
Top with peanut brittle; press gently into chocolate with back of spoon.
Refrigerate 1 hour or until firm.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/47651/bakers-chocolate-peanut-brittle-bark"},{"id":"47649","title":"Crock Pot Stewed Apples","ingredients":"apples, raw, with skin
spices, cinnamon, ground
spices, nutmeg, ground
cornstarch
sugars, granulated
butter, without salt","directions":"Put first 5 ingredients in your crock pot.
Stir well to coat the apples with all the spices.
Dot with butter.
Cook on low about 4 hours.
Stir once during cooking.
Since crock pot temperatures vary, you should check to make sure that apples are soft but not mushy like apple sauce.
It should have the consistency of apple pie filling.
This is DELICIOUS warm with vanilla ice cream!
It's good plain too.","url":"https://recipe.bluelayer.org/recipe/47649/crock-pot-stewed-apples"},{"id":"47643","title":"Okara Cookie Base for Cakes","ingredients":"okara
wheat flour, white, cake, enriched
oil, olive, salad or cooking
salt, table
syrups, sugar free
peanut butter, smooth style, without salt","directions":"Put the ingredients in a plastic bag and mix.
Add the ingredients and mix some more.
Gather the mixture together and spread it out thinly until about 2 mm thick.
Bake in the oven at 180C for about 20 minutes.
Let cool.
Break Step 3 into pieces and put in a plastic bag.
Strike with something hard to break into small pieces.
Add the peanut butter and rub it into the mixture.
Lay it out into the cake pan you will be using and pack it in by pushing on it with something flat.
Let it chill in the refrigerator until it is ready to be used.
Then just top with whatever cake batter and bake.","url":"https://recipe.bluelayer.org/recipe/47643/okara-cookie-base-for-cakes"},{"id":"47637","title":"Holiday Spiced Nuts","ingredients":"nuts, walnuts, english
nuts, hazelnuts or filberts
nuts, cashew nuts, raw
nuts, pecans
butter, without salt
spices, anise seed
spices, cinnamon, ground
spices, pepper, black
spices, nutmeg, ground
nuts, almonds","directions":"Heat a large skillet and cook nuts over moderate heat 7 to 8 minutes until golden and well toasted your nose will know when they are done.
Transfer nuts to a plate and return pan to stove top.
Add butter to the pan in small pieces.
Melt butter and spice it with anise, cinnamon, pepper and nutmeg.
Let butter infuse a minute then pour over nuts.
Turn off heat.
Add smoked nuts to the skillet and turn to combine evenly with butter.","url":"https://recipe.bluelayer.org/recipe/47637/holiday-spiced-nuts"},{"id":"47626","title":"Sesame Flaxseed Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
seeds, sesame seeds, whole, dried
seeds, flaxseed
salt, table
honey
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Mix ingredients together in medium bowl until a rough ball is formed.
Knead for 5 minutes or until all ingredients are well incorporated and dough can be formed into a smooth ball.
Allow to rest for 20 minutes.
Preheat oven to 350.
Prepare two cookie sheets with parchment paper.
Divide dough into 2 pieces and, using a lightly oiled rolling pin, roll each piece out to fit cookie sheet.
Place dough on pan and slice into cracker-sized pieces.
Bake for 20 minutes, rotating halfway through cooking.
Crackers should be golden brown, and will become crisp as they cool.","url":"https://recipe.bluelayer.org/recipe/47626/sesame-flaxseed-crackers"},{"id":"47611","title":"Creamy Swiss Chard and Pasta","ingredients":"beets, raw
oil, canola
spices, garlic powder
onions, raw
mushrooms, white, raw
cheese, parmesan, hard
kashi, steam meal, chicken fettuccine, frozen entree
spices, pepper, black
salt, table
cream, sour, cultured","directions":"Wash the greens andcut into small pieces.
Heat oil in large saucepan over med-high heat 1-2 minutes and add garlic, onion, and mushrooms and saute until tender, Add the greens and cook 5-8 minutes, stirring occasionally, until greens are tender.
Add salt and pepper to taste.
Cook the pasta.
Mix the cooked ingredients together.
Top with the sour cream and parmesan mix.
Serves 4 people.","url":"https://recipe.bluelayer.org/recipe/47611/creamy-swiss-chard-and-pasta"},{"id":"47609","title":"Cheddar and Vegetable Stuffed Grill Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, cumin seed
spices, coriander seed
salt, table
oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
cheese, cheddar","directions":"In a large bowl, dissolve yeast in water.
Slowly stir in whole wheat flour, cumin, and coriander.
Mix well, cover, and set aside to rise in a warm place for about 45 minutes.
Stir in salt, oil, and 2 cups of unbleached white flour.
Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking.
Shape into a ball, place in a large, lightly sprayed bowl, and turn oiled side up.
Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.
Divide dough into six pieces and roll into smooth balls.
On a lightly floured surface, roll balls into 7-inch circles (about 1/4 inch thick).
Place equal amounts of vegetables and cheese in center of each circle.
Pull edges up to center, pinch closed and press to flatten.
Cover with a cloth, and let rise for 20 minutes.
Preheat grill to medium-hot.
Gently place calzones on grill, pinched side down, and cook about 5 minutes on each side, until well marked and browned.","url":"https://recipe.bluelayer.org/recipe/47609/cheddar-and-vegetable-stuffed-grill-bread"},{"id":"47604","title":"Rollo de Datil y Nuez","ingredients":"dates, deglet noor
nuts, pecans
sugars, granulated
water, bottled, generic","directions":"Coarsely chop the dates with a lightly oiled knife.
Place in a heavy pot and add the pecans, sugar, and water and cook over low-medium heat, stirring, until the dates have fallen apart and you can see the bottom of the pot when scraped with a spoon, 10 to 15 minutes.
The mixture will be thick and you will feel it in your arm!
Remove from the heat and allow to cool slightly.
Meanwhile, dampen 2 large pieces (about 14 by 18 inches) of cheesecloth, and squeeze out the excess water.
Lay out one of the cheesecloths and spread one-fourth of the mixture along the bottom (centered).
Roll tightly into a log and remove the cheesecloth.
Repeat with the remaining mixture to roll 3 more logs.
(Use the second cheesecloth if the first one becomes too sticky or breaks.)
Roll the logs in sugar and wrap well in plastic wrap, then put inside a resealable bag.
Keep in a cool, dry area.
The rolls can last up to 3 months stored this way.
They may seem hard at first but once you slice them, youll see they are still delicious.","url":"https://recipe.bluelayer.org/recipe/47604/rollo-de-datil-y-nuez"},{"id":"47595","title":"glazed canadian bacon","ingredients":"bacon, meatless
sugars, brown
mustard, prepared, yellow","directions":"mix the brown sugar and mustard together in a bowl.
arrange canadian bacon on a baking sheet lined with no stick foil.
brush each piece of bacon with mustard mixture.
bake at 350 degrees for 20 minutes.
check every 5-10 minutes after to ensure bacon does not dry out.
glaze should be bubbly and slightly crispy.","url":"https://recipe.bluelayer.org/recipe/47595/glazed-canadian-bacon"},{"id":"47582","title":"Soft-N-Fluffy Hamburger Buns","ingredients":"water, bottled, generic
oil, canola
wheat flours, bread, unenriched
sugars, granulated
salt, table
vital wheat gluten
leavening agents, yeast, baker's, active dry","directions":"Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine.
Line baking sheets with parchment paper.
When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes.
Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough.
Roll gently, with just a little pressure, to form a dough ball with a silky surface.
Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun.
Cover with a cloth and let rise until doubled, 30 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes.
Let cool on racks before slicing.","url":"https://recipe.bluelayer.org/recipe/47582/soft-n-fluffy-hamburger-buns"},{"id":"47574","title":"Old-Fashioned Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
oil, corn, peanut, and olive
salt, table
leavening agents, baking soda","directions":"Spray two cookie sheets with non-stick spray coating.
In a 4 quart saucepan over medium-high heat, combine the sugar, corn syrup and water.
Heat to boiling and add peanuts.
Cook until peanuts become golden in color and syrup mixture beads off nuts when raised out of pan.
Quickly mix in the salt and baking soda until well blended.
Pour the mixture onto the prepared cookie sheets.
Allow mixture to spread on it's own.
Cool completely, and break into pieces.
Store in air-tight container or plastic bag.","url":"https://recipe.bluelayer.org/recipe/47574/old-fashioned-peanut-brittle"},{"id":"47559","title":"Krispy King (Rice Krispy Treats)","ingredients":"candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt","directions":"Turn on stove, to a \"very low heat\" (gas works best).
(Too high a heat, will make butter brown, and marshmallows toast, or candy, instead of melt Smooth).
spray pot with cooking spray (lightly).
add butter and melt on \"very Low heat\" stiring occasionally.
add marshmalolows: melt stiring often (as to \"not\" candy or burn them) (marshmallows are done when they are smooth no lumps and still hold their origional color, If they start to go transparent, they have cooked too long!
).
add Rice Krispies : stir until evenly coated.
pour into a (lightly sprayed) pan or mold of your choice.
(I use two bread pans, about 14x4)
press firmly into mold!
remove from mold, and cool completely --.
cut serve and enjoy!
(I cut each pan into 8 pieces.
{16 total}).","url":"https://recipe.bluelayer.org/recipe/47559/krispy-king-rice-krispy-treats"},{"id":"47551","title":"Rocky Road, Chocolate Overload!","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
syrup, maple, canadian
martha white foods, martha white's buttermilk biscuit mix, dry
candies, marshmallows","directions":"Make sure you have a foil tart platelet handyround or square, whatever you prefer.
(I use round.)
Prepare a bain-marie (a pot of steaming water with a bowl over the top to use to melt chocolate).
Keep it on medium heat, as you dont want the chocolate to melt too fast and burn.
Place chopped dark chocolate, unsalted butter and golden syrup into the bowl on top of the bain-marie.
Break the biscuits into a large mixing bowl, add mini marshmallows and mix roughly by hand.
Keep an eye on the melting chocolate and stir until you have a rich, glossy melted chocolate (heavenly) concoction.
Remove from heat.
Taking care to ensure that at least one third of your melted chocolate mixture remains in the bowl (i.e.
keep it!
), pour chocolate over your broken biscuit/marshmallow dry mix.
Stir to coat all biscuit pieces and marshmallows, then press into foil tart platelet.
Press down firmly and try to compact pieces as much as possible.
Pour the remaining one third of melted chocolate over the top, to form a smooth chocolate topping.
Refrigerate for approximately 10 minutes (or until ready to serve).
Makes at least 10 slices (if youre using the round platelets), depending on how big a piece you cut!","url":"https://recipe.bluelayer.org/recipe/47551/rocky-road-chocolate-overload"},{"id":"47543","title":"Uncle Bill's Beets & String Beans in a Cream Sauce","ingredients":"beets, raw
beans, snap, green, raw
butter, without salt
sugars, granulated
salt, table
spices, garlic powder
dill weed, fresh
cream, whipped, cream topping, pressurized","directions":"In a medium sized saucepan, add whole beets, (Do not cut the top or bottom of the beets.
).
Snip the ends off the string beans and discard, then add them to the saucepan with beets.
Cover with hot water and bring to boil.
Reduce heat to a strong simmer, place lid on saucepan and cook the beans for 10 minutes.
Remove beans into a mixing bowl and cover with cold water; set aside.
Continue to cook the beets for an additional 20 - 25 minutes or just until you can pierce the beets with a fork; do not overcook.
Immediately drain the beets and cover with cold water, drain and cover again with cold water and let sit for 3 minutes.
Cut the tips and bottom of the beets, peel the skins and discard.
Cut the beets into quarters and then slice them to about 1/8 inch thick slices.
In a large frying pan, melt butter on medium-high heat.
Add the sliced beets and stir to coat with butter.
Cut the beans in half and add to the frying pan stirring to coat with butter.
Saute' the beets/beans for 8 minutes, mixing often.
Add the sugar, salt, granulated garlic powder, dried dill weed and whipping cream, stirring to coat beets/beans.
Continue to simmer uncovered for another 3 to 5 minutes or until a nice creamy sauce begins to form and thicken slightly.
Serve as a side dish or over a slice of bread.
NOTE: You can also use yellow string beans.
It takes about 6 - 1 1/2\" diameter beets for 12 ounces.
It takes about 16 - 6\" long beans for 6 ounces.","url":"https://recipe.bluelayer.org/recipe/47543/uncle-bills-beets-string-beans-in-a-cream-sauce"},{"id":"47529","title":"White Chocolate Pistachio Bark","ingredients":"nuts, pistachio nuts, raw
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened","directions":"Toast the pistachios in the oven at 350 degrees or in a dry skillet on the stovetop; they go from perfect to burnt quickly, so watch closely.
Line a baking sheet with aluminum foil and set aside.
Chop the chocolate and melt in the top of a double boiler over simmering water, or in the microwave oven, stirring frequently.
Stir in the cranberries and pistachios.
Pour onto the foil-lined sheet, spreading evenly; chill for 1 hour or until set.
Remove from foil and break into pieces.","url":"https://recipe.bluelayer.org/recipe/47529/white-chocolate-pistachio-bark"},{"id":"47521","title":"Whole Wheat Sandwich Bread (Artisan No-Knead)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
salt, table
honey
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Mix yeast, salt, honey and butter with the lukewarm water in a 5 quart bowl, or a lidded (not airtight) food container.
Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachement), or a heavy-duty stand mixer (with dough hook).
If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight), and allow to rest a room temperature until the dough rises and collapses (or flattens on top); approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold.
Refrigerate in a lidded (not airtight) container and use over the next 5 days.
On baking day, lightly grease a 9x4x3 nonstick loaf pan with a neutral-tasting oil.
Dust the surface of the refrigerated dough with flour and cut off a 1-1/2 pound (canteloupe sized) piece.
Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom and all four sides, rotating the ball a quarter-turn as you go.
Form an elongated oval and place it in the prepared pan.
Allow to rest for 1 hour and 40 minutes (or just 40 minutes if you are using fresh, unrefrigerated dough).
Twenty minutes before baking time, preheat the oven to 400F, with an empty broiler tray on any other shelf that won't interfere with the rising bread.
Place the loaf on a rack near the center of the oven.
Pour 1 cup of hot tap water into the broiler tray and quickly close the door.
Bake for about 50 minutes, or until deeply browned and firm.
Allow to cool before slicing or eating.","url":"https://recipe.bluelayer.org/recipe/47521/whole-wheat-sandwich-bread-artisan-no-knead"},{"id":"47519","title":"Walnut Double Chocolate Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
vanilla extract","directions":"line a (8 or 10 in) square baking pan with foil.
Combine sugar, milk, salt and butter in pan and bring to a boil over med.
heat for 4 minutes and remove from heat.
Make sure not to let it burn by stirring constantly.
Do not leave it!
Once boiling, stir nuts, marshmallows and vanilla.
Stir until marshmallows are melted and pour into pan.
Refridgerate until firm (a couple hours.
Once cool, lift the whole thing out by pulling up on the foil.
Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/47519/walnut-double-chocolate-fudge"},{"id":"47518","title":"Brussels Sprouts Lardons","ingredients":"oil, olive, salad or cooking
bacon, meatless
brussels sprouts, raw
salt, table
spices, pepper, black
raisins, seeded
soup, chicken broth or bouillon, dry","directions":"Heat the olive oil in a large (12-inch) saute pan and add the bacon.
Cook over medium heat, stirring often, until fat is rendered and the bacon is golden brown and crisp, 5 to 10 minutes.
Remove the bacon to a towel lined plate, leaving fat in pan.
Add the sprouts, salt and pepper to the fat in the pan and saute over medium heat for about five minutes, or until lightly browned.
Add the raisins and chicken stock.
Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about ten to fifteen minutes.
If the skillet becomes too dry, add a little chicken stock or water.
Return the bacon to the pan, heat through, season to taste, and serve.","url":"https://recipe.bluelayer.org/recipe/47518/brussels-sprouts-lardons"},{"id":"47514","title":"Monkey Bread II","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
raisins, seeded","directions":"Remove baking pan from machine.
Place yeast, flour, ground cinnamon, salt, white sugar, 2 tablespoons butter and water in the order that is recommended for the bread maker.
Make sure that no liquid comes in contact with the yeast.
Select dough cycle and press start.
When dough is complete, place dough on floured surface and knead 10 to 12 times.
In a medium saucepan on low heat, melt one cup of butter, stir in brown sugar and raisins ( 1/4 cup of chopped nuts is good too!).
Stir until smooth.
Remove from heat.
Cut dough in one inch chunks.
Drop one chunk at a time into the butter sugar mixture.
Thoroughly coat dough pieces, then layer them loosely in a greased Bundt or tube pan, staggering layers so you're plopping each dough chunk over a space between two below.
Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.
Bake in a preheated 375 degree F (190 degree C) oven for 20 to 25 minutes or till golden brown.
Remove from oven, place a plate face down in top of the pan and, using oven mitts to hold plate on pan, turn over both until bread slides out onto plate.
Serve warm...and enjoy.","url":"https://recipe.bluelayer.org/recipe/47514/monkey-bread-ii"},{"id":"47512","title":"Chocolate Covered Peanuts","ingredients":"nuts, almonds
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive","directions":"Break up the almond bark into pieces and turn your crockpot to high.
Add the almond bark to the crock pot, stir occasionally until mostly melted, and then turn the crock pot to low.
Add in the chocolate chips until it gets to a nice, dark, chocolate-y color.
Pour in about 3/4 of the peanuts and give it a stir.
If the chocolate to peanut ratio is too high, add some more peanuts.
You can test this by dropping a spoonful of the chocolate/peanuts onto a wax paper or parchment-lined countertop.
It should be thick and peanut-y (technical term!)
and not spread out all over the place.
Add more peanuts or chocolate chips as needed to get the consistency you prefer.
Drop by spoonfuls (or use a melon baller, if you have one) on the parchment-lined baking sheet and allow to harden.
This makes lots and lots of peanut clusters, so be sure to clear off some counter space beforehand.
These should harden in about one hour, depending on how big you make them.","url":"https://recipe.bluelayer.org/recipe/47512/chocolate-covered-peanuts"},{"id":"47492","title":"Apricot Crispy Treats Recipe","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
candies, marshmallows
apricots, dried, sulfured, uncooked
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat margarine and marshmallows in a pot on low heat.
Stir in apricots and Rice Krispies.
Pat into 9 by 13-inch pan and chill.
Cut into squares or possibly bars.
THE DESSERT SHOW SHOW #DS3185","url":"https://recipe.bluelayer.org/recipe/47492/apricot-crispy-treats-recipe"},{"id":"47486","title":"Chocolate Toffee Bites","ingredients":"sugars, granulated
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
nuts, hazelnuts or filberts","directions":"Place the sugar in a heavy-bottomed saucepan and caramelize it on high heat, stirring constantly.
It will turn a nice amber brown in about 5 minutes.
When it is a uniform caramel color, add the butter and stir it in good.
Once mostly combined, add the chocolate and nuts, if using, and stir to blend.
Pour it out onto a parchment lined baking pan, and spread it with a spatula 1/8-inch thick.
Let it cool and break into small pieces.
Store in an airtight container.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/47486/chocolate-toffee-bites"},{"id":"47478","title":"Apple Crumble","ingredients":"cornstarch
lemon juice, raw
apples, raw, with skin
apples, raw, with skin
sugars, granulated
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
sugars, brown
salt, table
vanilla extract
butter, without salt
nuts, almonds","directions":"Adjust oven racks to lower and middle positions; heat oven to 350 degrees.
FOR THE FILLING: Meanwhile, combine cornstarch and lemon juice in large bowl until cornstarch is dissolved.
Add apples, sugar, salt, cinnamon, and nutmeg; toss to combine.
Transfer mixture to 8-inch-square glass baking dish.
Cover tightly with foil and set aside.
FOR THE TOPPING: Combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top.
Pulse to combine, about five 1-second pulses.
Add butter and half of almonds; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl.
Sprinkle remaining almonds over mixture and combine with 2 quick pulses.
Transfer mixture to parchment-lined baking sheet and spread into even layer (mixture should break up into roughly 1/2-inch chunks, with some smaller, loose bits).
Place topping mixture on middle rack in oven and apple filling mixture on lower rack.
Bake topping until chunks are lightly browned and firm, about 20 minutes.
Remove both topping and apples from oven.
TO ASSEMBLE AND BAKE:Remove foil from apple filling and gently stir.
Grasping edges of parchment paper (following \"Transferring the Baked Crumble\" illustrations 1 and 2 below) slide topping over apples and spread into even layer with spatula, packing down lightly and breaking up any very large pieces.
Sprinkle remaining tablespoon sugar over top and place on middle oven rack.
Bake until well browned and fruit is tender and bubbling around edges, about 25 minutes.
Cool on wire rack until warm, at least 15 minutes; serve.","url":"https://recipe.bluelayer.org/recipe/47478/apple-crumble"},{"id":"47469","title":"Strawberry Pie (vegan)","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
seeds, flaxseed
spartan, real semi-sweet chocolate baking chips,
strawberries, raw","directions":"Strain the flour thru a strainer into a bowl
Strain the powdered sugar into the flour
Work the coconut oil into the mix.
Work the flaxseed gel, or other egg substitute into the mix, so the dough feel and looks like marcipan.
Let the dough rest for 30-60 minutes
Place the dough between two sheets of bakingpaper, and roll it to fit your Pie thingy, not too thin tho.
If it is a warm day, the dough will kinda melt, but you can place it in the fridge for a couple of minutes so it hardens up.
Remove the top layer of bakingpaper and place the Pie thingy on top and flip it over.
Fit the dough neatly in the bakingdish and take off excess dough.
Oh yeah Go back to where the dough had rested and preheat the oven to 175 celsius.
Put bakingpaper or tinfoil on the dough and fill the Pie with chickpeas so it holds the shape when baking.
Bake the Pie for 20-30 minutes +/- a few
When the Pie crust is nicely golden, remove it from the oven.
Chop the Chocolate and melt it.
While the crust is cooling, rinse and slice the Strawberry
Cover the inside of the crust with the melted Chocolate
Arrange the sliced Strawberry and let the Pie sit for as long as you can, or till you are ready to eat it.
Please take a picture of your result and share it here.
Enjoy","url":"https://recipe.bluelayer.org/recipe/47469/strawberry-pie-vegan"},{"id":"47468","title":"Cinnamon Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground.
Add chilled butter and vegetable shortening.
Using on/off turns, process until coarse crumbs form.
Add 2 tablespoons ice water or chilled creme de cacao.
Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap dough disk in plastic.
Refrigerate until cold enough to roll out, about 30 minutes.
Roll out dough on floured work surface to 12-inch round.
Transfer dough to 9-inch-diameter glass pie dish.
Press dough into dish.
Fold overhang under.
Crimp edges decoratively.
Cover and chill until cold, about 30 minutes.
(Can be prepared 2 days ahead.
Keep refrigerated.
).
Makes one 9-inch crust.","url":"https://recipe.bluelayer.org/recipe/47468/cinnamon-pastry-crust"},{"id":"47463","title":"Orange Ginger Sauce","ingredients":"orange juice, raw
spices, ginger, ground
spices, coriander seed
oil, sesame, salad or cooking","directions":"Coarsely grate a 2-inch piece of unpeeled ginger.
Gather the gratings into a little ball and squeeze tightly.
(This should produce 2 - 3 teaspoons of fresh ginger juice.
).
Place all ingredients in a small saucepan and mix well.
Bring the sauce to a boil just before serving.
Spoon over your favorite thing!","url":"https://recipe.bluelayer.org/recipe/47463/orange-ginger-sauce"},{"id":"47453","title":"The Healthy Shepherds Pie","ingredients":"sweet potato, raw, unprepared
ground turkey, raw
shortening, vegetable, household, composite
honey
butter, without salt
spices, cinnamon, ground
salt, table","directions":"Boil sweet potatoes for 20 minutes or until soft.
While potatoes are boiling, brown Turkey in a skillet.
After browned, drain grease and layer the ground turkey in a baking dish.
Preheat over to 350F
Whence potatoes are soft, drain water and place potatoes back in pot with butter, cinnamon, honey and salt and mash using electronic mixers.
Layer mixed vegetables on top of the ground turkey
Using a baking spatula, layer mashed sweet potatoes on top of mixed vegetables.
Then create small rows using a fork.
Place in oven and bake for 30 minutes","url":"https://recipe.bluelayer.org/recipe/47453/the-healthy-shepherds-pie"},{"id":"47439","title":"Portuguese Burnt Sugar Candy","ingredients":"sugars, granulated
water, bottled, generic
vinegar, cider","directions":"In a saucepan, stir together all three ingredients.
Bring to a full rolling boil over medium-high heat.
Continue to boil for about 15 minutes, or until the mixture turns a deep golden brown, or use a candy thermometer.
The temperature should reach 300 degrees F (149 degrees C).
Remove from the heat, and pour onto two well buttered heavy dinner plates.
When the candy begins to harden, pull from around the edges of the plates.
Stretch into long ropes and cut into pieces with kitchen scissors, giving each piece a twist.
Cool completely before storing in an airtight tin.
Be careful!
The candy will be very hot while pulling and cutting.
**Note - if you do not like pulling candy like I do, you can also just butter up a baking pan with a rim (height depends on how thick you want the candy) and pour into the pan.
Once it begins to cool, you can break the candy into pieces - you end up with sharp pieces at times so this may not be good for children to eat this way.","url":"https://recipe.bluelayer.org/recipe/47439/portuguese-burnt-sugar-candy"},{"id":"47420","title":"Indian coconut bread recipe","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched","directions":"Place the flour in a large mixing bowl with a good pinch of sea salt then add enough yoghurt to form a medium soft dough.
Knead for 5 minutes then wrap in cling film and rest in the fridge for 20 minutes.
When nice and chilled dust a work surface with flour and roll the dough out into one large rectangle.
When nice and chilled dust a work surface with flour and roll the dough out into one large rectangle.
With a spoon, spread the coconut oil over the dough then fold the dough back in on its self so that you have four sealed ends and the coconut oil is all contained inside.
Chill the dough to set the coconut oil for about 5 minutes then carefully roll it out again, this time just folding it back.
By doing this you are mixing layers of the coconut oil through the bread.
Chill again and repeat once more.
Once the dough is nice and cold and firm divide the mixture into two and roll out one piece into a circle about 15cm/5-inches in diameter.
Heat a heavy frying pan until hot adding a little coconut oil then add a paratha and cook for about 1 minute.
Continue to cook as above for a total of 1-2 minutes, turning frequently.
Repeat with the second paratha.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/47420/indian-coconut-bread-recipe"},{"id":"47387","title":"Flaky Biscuits","ingredients":"milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, ovaltine, classic malt powder","directions":"Preheat oven to 450 degrees F (230 degrees C).
Lightly grease two baking sheets.
In a large bowl, stir together baking mix, baking powder and salt.
Mix in milk and vinegar until a loose dough forms.
Turn out onto a lightly floured surface and knead briefly; about 10 times.
Break dough apart into 12 equal pieces and place on prepared baking sheets.
Bake in preheated oven for 8 to 10 minutes, or until light brown.","url":"https://recipe.bluelayer.org/recipe/47387/flaky-biscuits"},{"id":"47379","title":"Sparkling Cranberry Gems (King Arthur Flour Website)","ingredients":"wheat flour, white, all-purpose, unenriched
cranberries, dried, sweetened
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Place the flour and dried cranberries in the bowl of a food processor.
Process until the cranberries are coarsely shredded.
Imagine a single dried cranberry cut into about 4 pieces: thats your goal.
Preheat the oven to 350F Lightly grease (or line with parchment) two baking sheets.
Whisk together the flour/cranberry mixture, sugar, baking powder, and salt.
Add the vanilla and butter, mixing until the butter is thoroughly distributed, but some pea-sized chunks still remain.
Dribble in the milk while mixing; the dough will become cohesive.
Place the coarse sugar and tart and sour flavor in a jar, and shake to combine thoroughly.
Pour the sugar into a roomy plastic bag; about 1/2-gallon size should do.
Using a teaspoon cookie scoop (or a spoon), scoop the dough by 1 3/4-teaspoonfuls (about 1 1/4\" balls) into the bag, 6 or 8 at a time.
Close the top of the bag, and gently shake to coat the balls with sugar.
Place them on the prepared baking sheet, and use the bottom of a glass to flatten them to about 1/4\" thick (about 1 1/2\" in diameter).
Repeat with the remaining dough.
Bake the cookies for 16 to 17 minutes, until theyre set and barely, BARELY beginning to brown around the very edge; the tops shouldnt be brown at all.
Remove them from the oven, and cool right on the pan.","url":"https://recipe.bluelayer.org/recipe/47379/sparkling-cranberry-gems-king-arthur-flour-website"},{"id":"47368","title":"Apple Cider Caramels","ingredients":"apples, raw, with skin
butter, without salt
sugars, granulated
sugars, brown
cream, fluid, heavy whipping
spices, cinnamon, ground
salt, table","directions":"In a 2-quart saucepan, boil the apple cider until it reduces to 1/4 cup.
It should take about 30 minutes on high.
Meanwhile, line a 9 x 5 x 3-inch loaf pan with parchment paper, and spray it with cooking spray.
Once the cider is reduced, lower the heat and add the butter, sugars, and heavy cream.
Raise the heat and bring the mixture to 255 degrees F over medium-high heat.
Use a candy thermometer to ensure the proper temperature.
Immediately stir in the cinnamon and salt.
Then, pour the mixture into the prepared loaf pan.
Let the mixture chill for 1 hour in the fridge.
Slice it with a knife into bite-sized pieces.
Recipe scaled down from Smitten Kitchens Apple Cider Caramels.","url":"https://recipe.bluelayer.org/recipe/47368/apple-cider-caramels"},{"id":"47355","title":"Pumpkin Potion No. 9","ingredients":"cream, fluid, heavy whipping
sugars, granulated
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
sugars, granulated
pumpkin, raw
pumpkin, raw
pumpkin, raw","directions":"Make ginger whipped cream: in a bowl, beat the whipping cream, sugar, and ginger until peaks form; chill, covered in the refrigerator until ready to serve.
Make the potion: in a saucepan, combine the milk, sugar, pie filling, and pie spice over medium to med-high heat, stirring to dissolve the pie filling.
Continue heating until steaming but not simmering.
Remove from heat and pour into mugs.
Serve topped with dollops of ginger whipped cream.","url":"https://recipe.bluelayer.org/recipe/47355/pumpkin-potion-no-9"},{"id":"47340","title":"Easy Cashew Sea Salt Toffee","ingredients":"butter, without salt
salt, table
sugars, granulated
water, bottled, generic
nuts, cashew nuts, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Butter the top edges of a 2-quart microwave-safe casserole.
Add butter, 1 teaspoon of the Diamond Crystal Sea Salt, sugar, and water to the casserole.
DO NOT STIR.
Microwave on high for 6 to 8 minutes.
Check contents for color change.
Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color.
You need to watch it carefully, and remember: DON'T STIR.
Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.
Carefully pour the liquid mixture evenly over the top of the cashews.
Immediately sprinkle on the chocolate chips.
Allow to sit for 1 minute to melt the chocolate.
Use spatula to smooth out chocolate over the entire sheet of candy.
Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal Sea Salt over the top.
Refrigerate to cool completely.
When cool, break into bite-sized pieces.
Store tightly covered in refrigerator.","url":"https://recipe.bluelayer.org/recipe/47340/easy-cashew-sea-salt-toffee"},{"id":"47339","title":"Georgia Cookie Candy","ingredients":"butter, without salt
peanut butter, smooth style, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,","directions":"Line a 13 by 9 by 2-inch pan with foil.
Combine the butter, peanut butter, and sugar in a food processor.
Process until the mixture forms a ball.
Press into the foil-lined pan using your hands or a spatula.
Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%).
Stir.
If the chocolate has not completely melted, microwave for 10 seconds more, then stir.
Spread evenly over the cookie layer with a spatula.
Chill for several hours.
When ready to serve, allow the candy to come to room temperature before cutting into pieces.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/47339/georgia-cookie-candy"},{"id":"47333","title":"Sauerkraut Filling for Pierogi","ingredients":"oil, olive, salad or cooking
onions, raw
mushrooms, white, raw
sauerkraut, canned, solids and liquids
salt, table
spices, pepper, black
cream, sour, cultured","directions":"In a large skillet, heat oil over a medium flame.
Add onions and mushrooms, and cook until tender but not brown.
Stir in sauerkraut, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Cook for 6 to 10 minutes.
Remove from heat, and stir in 2 tablespoons sour cream.","url":"https://recipe.bluelayer.org/recipe/47333/sauerkraut-filling-for-pierogi"},{"id":"47332","title":"Crisp Coconut and Chocolate Pie","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,","directions":"Make the crust: Preheat oven to 350F.
In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes.
Transfer to a medium bowl.
Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.
Place a 9-inch pie plate on a parchment-lined rimmed baking sheet.
Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy.
Place a foil ring (see page 324) over edge to prevent burning.
Bake until center begins to brown, 10 to 15 minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more.
Transfer crust to a wire rack to cool completely.
Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl.
Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined.
Pour into coconut crust.
Refrigerate until filling is set, 1 hour or up to 1 day.","url":"https://recipe.bluelayer.org/recipe/47332/crisp-coconut-and-chocolate-pie"},{"id":"47324","title":"Pumpkin Honey Butter","ingredients":"butter, without salt
honey
pumpkin, raw
pumpkin, raw","directions":"Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed.
Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute.
Chill the pumpkin butter for several hours or overnight to blend the flavors.","url":"https://recipe.bluelayer.org/recipe/47324/pumpkin-honey-butter"},{"id":"47322","title":"Cracker Fudge","ingredients":"cookies, graham crackers, plain or honey, lowfat
peanut butter, smooth style, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Crumble crackers into a mixing bowl.
Stir in peanut butter.
Combine sugar and milk in small saucepan.
Bring to boil and boil for about five minutes, stirring constantly.
Remove from heat and pour mixture over crackers.
Mix with electric mixer until smooth.
(if not completely smooth, it will be like pieces of peanut).
Pour into buttered 8x8 pan.
Cut into 1\" squares when set.
Pack into a tightly covered container, separating the layers of pieces by waxed paper and refrigerate.","url":"https://recipe.bluelayer.org/recipe/47322/cracker-fudge"},{"id":"47293","title":"Double Potato Gratin","ingredients":"butter, without salt
potatoes, raw, skin
sweet potato, raw, unprepared
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, thyme, dried","directions":"Preheat oven to 425F.
Line bottom of an 8- 10 cup baking dish with parchment paper& coat with half the butter.
Peel both types of potatoes, cut into 1/4 inch thick slices& arrange the half of the regular potatoes in layers in the prepared dish; sprinkle each layer with some of the olive oil& some of the seasonings.
Arrange all of the sweet potatoes on top; sprinkle with some of the olive oil& seasonings.
Continue layering the remaining regular potatoes, sprinkling each layer as before.
Coat another piece of parchment paper with the remaining butter& place, butter side down, on top of the potatoes.
Weigh this down with a heavy, oven-proof dish (or foil covered bricks) and bake for an hour or until potatoes are tender.
Remove weights& paper; let potatoes rest for 5 minutes before inverting onto a serving dish& removing other piece of parchment.","url":"https://recipe.bluelayer.org/recipe/47293/double-potato-gratin"},{"id":"47270","title":"Easy Dutch Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
oats
sugars, granulated
cornstarch
water, bottled, generic
apples, raw, with skin
vanilla extract","directions":"Combine flour, brown sugar, butter/margarine and oats; set aside 1 cup for the topping.
Press remaining crumb mixture into an ungreased 9 inch pie plate; set aside.
For the pie filling: combine sugar, cornstarch and water in a saucepan until smooth, bring to a boil.
Cook and stir for 1 minute or until thickened.
Remove from heat and stir in apples and vanilla.
Pour filling mixture into crust and top with the 1 cup crumb mixture.
Bake at 350 degrees for 45 minutes or until crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/47270/easy-dutch-apple-pie"},{"id":"47259","title":"Syrian Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select Dough cycle; press Start.
Preheat oven to 475 degrees F (245 degrees C).
Once the dough has risen, turn it out onto a lightly floured surface.
Divide the dough into eight equal pieces and form into rounds.
Cover the rounds with a damp cloth and let rest.
Roll dough into thin flat circles, about 8 inches in diameter.
Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes.
Repeat for remaining loaves.","url":"https://recipe.bluelayer.org/recipe/47259/syrian-bread"},{"id":"47258","title":"Healthy & Yummy Single-Serve Pumpkin Pie Yogurt","ingredients":"yogurt, greek, plain, nonfat
pumpkin, raw
vanilla extract
honey
pumpkin, raw","directions":"Mix all the ingredients together well in a bowl, then serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/47258/healthy-yummy-single-serve-pumpkin-pie-yogurt"},{"id":"47256","title":"Walnut Nectarine Tarte","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered
butter, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
nectarines, raw
jams and preserves, apricot
nuts, walnuts, english","directions":"In a big bowl combine flour, salt and sugar.
Rub in butter using your fingers until coarse crumbs form.
Add the applesauce and knead into a soft, but not sticky dough.
Form a ball and wrap into cling film.
Chill for 1 hour.
Roll out the dough on a lightly floured surface to a round of approximately 10 inches.
Pat into a 20 cm/8 inch spring-form pan.
In a second bowl combine jam and nectarine slices (for easier mixing heat jam in microwave).
Pour this into the pie shell.
If youd like a more sophisticated presentation arrange nectarine slices in concentric circles on the dough, slightly overlapping.
Sprinkle with chopped walnuts and bake in the pre-heated oven at 200C/400F for 30-35 minutes.
Serve with whipped cream or ice-cream if you like.","url":"https://recipe.bluelayer.org/recipe/47256/walnut-nectarine-tarte"},{"id":"47251","title":"Veggie Dip for Veggie Platters","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
cheese, parmesan, hard
lemon juice, raw
spices, garlic powder
spices, pepper, black
shortening, vegetable, household, composite","directions":"Combine the ingredients, mixing well.
Transfer the dip to a smaller bowl (which can be your serving bowl); cover tightly with film and refrigerate.
Before serving, stir the dip in the bowl and garnish with a few shakes of paprika, chopped scallion, chopped tomato, etc.--something with lots of color!
Your eyes eat first: spend some time on your vegetable prep.
Choose nice looking ones and cut them into bite-size, easy-to-handle pieces.
Usually, you can cut them the day before and store in food storage bags overnight, being sure to squeeze out as much air as you can.
It really helps!","url":"https://recipe.bluelayer.org/recipe/47251/veggie-dip-for-veggie-platters"},{"id":"47248","title":"Speedy Saucy Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
water, bottled, generic
sauce, barbecue","directions":"Remove skin from undersides of ribs; cut ribs into two-rib pieces.
Place rib pieces in large microwaveable bowl.
Add water; cover loosely with plastic wrap.
Microwave on HIGH 20 min.
Drain and discard all liquid and fat.
Preheat barbecue to medium heat.
Brush both sides of rib pieces with barbecue sauce.
Grill 15 min.
or until ribs are cooked through, turning occasionally.","url":"https://recipe.bluelayer.org/recipe/47248/speedy-saucy-ribs"},{"id":"47241","title":"Pecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
butter, without salt
sugars, brown
vanilla extract","directions":"Preheat oven to 350 degrees Fahrenheit.
Combine flour and pecans.
In a large bowl, cream the butter and brown sugar.
Beat in the vanilla extract.
Gradually stir in the dry ingredients.
The dough will be stiff.
Pinch off walnut size pieces of dough and roll into small balls.
Place the balls 1-1/2 inches apart on ungreased cookie sheets.
Flatten the cookies with the back of a spoon dipped in flour.
Back for 10 to 12 minutes until lightly colored.
Transfer onto wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/47241/pecan-shortbread"},{"id":"47226","title":"Beef Jerky Peanut Brittle","ingredients":"beef, grass-fed, ground, raw
oil, corn, peanut, and olive
sugars, granulated
water, bottled, generic
syrups, corn, light
salt, table
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Chop beef jerky into small (1/4 or less) pieces.
Run peanuts through your hands so that all pieces are in halves.
Heat the sugar and water together in a medium size stock pot with a candy thermometer attached.
Stir frequently bringing the sugar and water to a boil.
Add the corn syrup and cook until 235-240 degrees F.
Add peanuts and beef jerky and stir constantly while bringing the temperature up to 310 degrees F. Remove from the heat and stir in the salt, butter and vanilla.
Add baking soda last and mix well.
Pour onto a prepared cookie sheet lined with parchment paper (do not substitute wax paper) and spread evenly.
Cool completely and break into small pieces.
Store in an airtight container in a cool location.","url":"https://recipe.bluelayer.org/recipe/47226/beef-jerky-peanut-brittle"},{"id":"47207","title":"Mexican Wedding Cakes I","ingredients":"sugars, granulated
butter, without salt
vanilla extract
spices, cinnamon, ground
nuts, almonds
wheat flour, white, all-purpose, unenriched","directions":"Cream together confectioner's sugar and butter.
Add vanilla, cinnamon and almonds.
Knead in flour by hand until completely mixed.
Chill dough for about an hour.
Preheat oven to 350 degrees F (180 degrees C).
Grease cookie sheets.
Roll out dough to one inch thickness.
Cut into 1 inch pieces, and roll quickly and gently into a ball.
Place 2 inches apart on cookie sheets.
Bake for about 15 minutes.
When baked, dip or roll in confectioner's sugar.
Store airtight in layers with waxed paper in between.","url":"https://recipe.bluelayer.org/recipe/47207/mexican-wedding-cakes-i"},{"id":"47198","title":"Salt Alternative : Classic Blend","ingredients":"spices, pepper, black
celery, raw
spices, onion powder
spices, garlic powder
mustard, prepared, yellow","directions":"Mix all ingredients together.
Put in an empty salt shaker.
A a couple pieces of uncooked rice to prevent clumping.
Use on your food instead of salt.","url":"https://recipe.bluelayer.org/recipe/47198/salt-alternative-classic-blend"},{"id":"47187","title":"Burger King's Hershey Sundae Pie Recipe","ingredients":"peanut butter, smooth style, without salt
syrups, corn, light
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat","directions":"Cook syrup, sugar, and water to 310 F. Remove from heat.
Stir in warmed peanut butter (hot slightly in microwave)
till well blended.
Pour into a greased (buttered) 8\" X 8\" pan.
Score mix into desired size bars.
When COMPLETELY cold, dip in melted lowfat milk chocolate
(use a double boiler to SLOWLY heat) and set on wax paper till chocolate has hardened.","url":"https://recipe.bluelayer.org/recipe/47187/burger-kings-hershey-sundae-pie-recipe"},{"id":"47173","title":"Orange Island Chicken","ingredients":"orange juice, raw
soy sauce made from soy (tamari)
spices, ginger, ground
spices, onion powder
orange juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"FOR MARINADE: In a zipper style bag, combine the orange juice, soy sauce, ginger, onion powder and orange peel.
Mix well.
Add the chicken pieces to the marinade and refrigerate overnight, or for at least 8 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove the chicken from the marinade.
(Do not discard the marinade).
Coat the chicken with flour.
In a large skillet, heat the oil and brown the chicken over medium high heat.
Transfer to a 9x13 inch baking dish.
Pour remaining marinade over chicken.
Cover and bake in the preheated oven for 30 minutes.
Remove cover and bake for 15 minutes more.
Let cool and serve.","url":"https://recipe.bluelayer.org/recipe/47173/orange-island-chicken"},{"id":"47158","title":"Lo Cal Pie Crust Recipe","ingredients":"oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Beat oil and water till mix is thick and creamy.
Sift flour and salt into bowl and pour over the oil and water mix to completely cover flour.
Mix with a fork to create a ball.
Makes sufficient pastry for one 8 or possibly 9-inch two-crust pie or possibly 8 pot-pie tins.
Roll between 2 sheets of Saran Wrap.
Remove top sheet and invert over pie pan, then remove remaining sheet of Saran Wrap.
Flute edges.
To bake pie shell, prick pie crust with a fork over entire area and bake at 400 degrees till lightly browned.","url":"https://recipe.bluelayer.org/recipe/47158/lo-cal-pie-crust-recipe"},{"id":"47120","title":"Whole Wheat Beer & Honey Bread Machine Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic
alcoholic beverage, beer, regular, all
oil, olive, salad or cooking","directions":"Mix honey,salt,water,oil and beer in small mixing bowl , heat in microwave 1 minute, stir until well blended.
Place honey mix with remaining ingredients into bread machine according to manufacturers directions.
Select dough cycle.
When cycle is complete, shape dough into rolls.
Place in lightly greased pans.
( I like to use pie pans instead of a baking sheet so rolls are wedged next to each other).
Cover rolls with a damp cloth and let rise about 30-40 minute or until doubled in size.
When using whole wheat flour I like to set pans on an electric heating pad set on medium.
(That makes the whole wheat flour rise faster,If you don't use the heating pad, not to worry, you might need more rise time.
).
When rolls have doubled, bake in a preheated 350 degree oven 15-20 min , brush tops with melted butter.","url":"https://recipe.bluelayer.org/recipe/47120/whole-wheat-beer-honey-bread-machine-rolls"},{"id":"47119","title":"Scottish Oat Cakes","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F.
Mix all the dry ingredients together.
Pour melted butter and gently stir together with a fork.
Add buttermilk and stir just until mixed.
Working with half the dough at a time, roll out dough on a slightly floured surface until is somewhere between 1/4 and 1/2 inch thick.
I cut mine with a 2 1/2-inch round cutter, but you can use a glass.
You can make 2 big rounds and score them into wedges or you can make them into a rectangle and score them into smaller piecesits up to you.
Bake in preheated oven until the tops just get a tinge of brown, about 12 to 15 minutes.
Eat it on its own or pair it with some sharp white cheddar.
Also great with salmon and mascarpone cheese.
Eat it for breakfast, snack or whatever fits your fancy!","url":"https://recipe.bluelayer.org/recipe/47119/scottish-oat-cakes"},{"id":"47114","title":"Macaroon Nut Crust For Chocolate Sunday Pie Recipe","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
butter, without salt","directions":"Mix all above and press firmly to bottom and sides of 9 inch pie pan.
Bake at 350 degrees for 10 min.
Cold.","url":"https://recipe.bluelayer.org/recipe/47114/macaroon-nut-crust-for-chocolate-sunday-pie-recipe"},{"id":"47105","title":"Saskatoon Berry Pie","ingredients":"goji berries, dried
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
cornstarch","directions":"Preheat oven to 375 F
Wash and clean the berries
Place then in a large mixing bowl and toss with sugar/spice cornstarch.
Bake at 375 for 40 minutes or until top crust is flaky brown
Pile high in pie shell and sprinkle with remaking sugar mix.","url":"https://recipe.bluelayer.org/recipe/47105/saskatoon-berry-pie"},{"id":"47104","title":"Peanut Brittle","ingredients":"syrups, corn, light
sugars, granulated
water, bottled, generic
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Line a baking sheet with a silicone baking mat, or grease it lightly with peanut or vegetable oil.
In a medium, heavy-duty saucepan fitted with a candy thermometer, mix together the corn syrup, sugar, and water.
Bring the syrup to a full boil, then add the peanuts.
Cook, stirring frequently with a heatproof spatula, making sure the peanuts arent burning as the syrup cooks (some like to hide behind the thermometer, so keep an eye out for that).
Have the baking soda measured and ready.
Cook until the temperature reaches between 300 and 305F (149 and 151C).
Remove from the heat and immediately stir in the baking soda.
Working quickly, pour the mixture onto the prepared baking sheet and spread it as thinly as possible with the spatula.
Let cool completely.
Once cool, break the brittle into bite-sized pieces.
Fold the crumbled peanut brittle into 1 quart (1 liter) of ice cream as you remove it from the machine; Mary Jo likes to reserve a few extra pieces for scattering over the top.
Peanut Brittle can be stored in an airtight container at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/47104/peanut-brittle"},{"id":"47083","title":"Caramels","ingredients":"sugars, granulated
syrups, corn, light
butter, without salt
cream, fluid, heavy whipping","directions":"Dissolve over a medium low heat in a large, heavy pan stirring until the mixture boils: 2 cups sugar, 2 cups dark corn syrup (I have used a combination of both dark and light, too), 1 cup of butter (no substitutes) and l cup of cream Cook over medium heat, stirring constantly to 240 degrees.
Remove from stove and gradually add l more cup of cream.
Return to heat and cook until 244-246 degrees.
Pour mixture at once without scraping (makes it tough) into a buttered 9x13 pan.
Cool about three hours until fairly firm.
Invert onto cutting surface and using a thin, sharp knife (I use a chef's knife) cut into one inch pieces.
Wrap in pieces of waxed paper.","url":"https://recipe.bluelayer.org/recipe/47083/caramels"},{"id":"47082","title":"Easy And Fast Homemade Peach Pie Filling","ingredients":"peaches, yellow, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
sugars, granulated","directions":"Stir together flour, 1 cup sugar, and cinnamon
Then add peaches into the mixture
Then pour into pie crust
When using my pie crust recipe bake on 325 for 35-40 minuets or until crust is golden brown and filling is bubbling
Cool on wire rack","url":"https://recipe.bluelayer.org/recipe/47082/easy-and-fast-homemade-peach-pie-filling"},{"id":"47077","title":"Crispy Kale Leaves","ingredients":"kale, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 325F.
Coat baking sheet with cooking spray.
Tear kale into 3-inch pieces, removing tough stems.
Transfer leaves to bowl.
Toss kale leaves with olive oil in bowl, until well coated.
Spread on baking sheet, and bake 15 minutes.
Turn kale with tongs, and bake 10 to 15 minutes more, or until edges are browned and leaves are crispy.
Sprinkle with salt.
Serve warm or cold.","url":"https://recipe.bluelayer.org/recipe/47077/crispy-kale-leaves"},{"id":"47073","title":"Cheese Krispies","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
sauce, ready-to-serve, pepper, tabasco
spices, pepper, red or cayenne
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Combine butter and cheese.
Add flour, salt, Tabasco, and cayenne.
Add cereal last, as to not crush up too much.
Roll dough into small balls, and flatten slightly on ungreased baking sheet.
Cook for 15 minutes at 400F.
Store in an airtight container - these freeze well.","url":"https://recipe.bluelayer.org/recipe/47073/cheese-krispies"},{"id":"47058","title":"Chocolate Nut English Toffee","ingredients":"nuts, walnuts, english
butter, without salt
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"To toast the nuts, place them on a baking sheet and set them aside for a moment.
Then start to preheat the oven to 350 degrees F. Place the nuts in the preheated oven and bake for 7-10 minutes.
At the 7 minute mark, check them and make sure they still need more time.
Keep an eye on them at this point because they can burn quickly.
Once the nuts are toasted, remove them from the oven and place them in the bottom of a greased 9x9 pan.
I used a lot of PAM baking spray to grease my pan.
In a heavy bottomed sauce pan, add your butter, sugar and water and turn on high to bring to a rapid boil.
Stir with a wooden spoon if needed.
You will continue to boil on high until the mixture turns into an amber color and starts to JUST smoke.
At that point, remove it from the heat immediately and pour it over the nuts.
See the related blog link for a picture of the color when done.
Once it starts to turn darker, it goes very quickly so be ready to move.
Let this sit for about 10 minutes before you add the chocolate chips to the top.
Then add the chocolate chips.
Let the chocolate sit on top for about 5 minutes until you can tell that it is soft.
Then take a spatula and spread the chocolate over the top.
You will now have to let this sit for a few hours to harden.
After about 3 hours, I got sick of waiting and threw it in the fridge to make the chocolate set.
It worked like a charm.
Tip the pan over onto a cutting board and the toffee should come right out.
Cut or break it into bite sized pieces.","url":"https://recipe.bluelayer.org/recipe/47058/chocolate-nut-english-toffee"},{"id":"47057","title":"Sophie's parmesan garlic and herb flatbreads","ingredients":"wheat flour, white, all-purpose, unenriched
yogurt, greek, plain, nonfat
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, garlic powder
spices, parsley, dried
cheese, parmesan, hard","directions":"Combine all your ingredients thoroughly.
If it's too wet, add a little more flour until it isn't sticking to you.
Knead for a minute or two on a floured surface.
Split into four pieces, and roll out into your desired shape.
It should about 1/2cm thick.
Place on a griddle in a medium heat.
Heat for two minutes and then flip.
After cooking on both sides, flip back to the original side, but lay it in a different direction to cause the criss cross pattern.
After you've got a criss cross on both sides, remove and repeat with the rest of your flatbreads.
Serve warm.
These can be stored wrapped in foil and reheated in the oven by baking for a couple of minutes.
You can also freeze therm if you'd like.","url":"https://recipe.bluelayer.org/recipe/47057/sophies-parmesan-garlic-and-herb-flatbreads"},{"id":"47051","title":"Simple Blue Cheese Dip for the Blue Cheese Lover","ingredients":"cheese, blue
cheese, cottage, creamed, large or small curd
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Remove rind from the cheese.
In a medium size deep bowl (I use a 4 cup pyrex measuring cup) break the cheese into pieces.
Add milk and cottage cheese.
Blend with a hand blender until smooth (you can blend in a real blender too, but it's more annoying and harder to clean up).
If consistency is too dense, add more milk and blend again.
If it's too runny, add more cheese- the proportions are not rigid.","url":"https://recipe.bluelayer.org/recipe/47051/simple-blue-cheese-dip-for-the-blue-cheese-lover"},{"id":"47049","title":"Apple Pie Pancakes","ingredients":"syrup, maple, canadian
apples, raw, with skin
pancakes, plain, dry mix, complete (includes buttermilk)
water, bottled, generic
cheese, cheddar
bacon, meatless","directions":"In a medium saucepan, combine maple syrup and apples.
Simmer over medium low heat while preparing pancakes, stirring occasionally.
In a medium bowl, combine pankake mix and water.
Stir in cheddar cheese and bacon bits.
Using a 1/4 cup measuring cup as a guide, pour batter onto a hot griddle or skillet sprayed with cooking spray (butter is my favorite) Lightly brown on both sides.
For each serving, place 2 pancakes on a plate and spoon about 1/3 cup syrup mix over top.","url":"https://recipe.bluelayer.org/recipe/47049/apple-pie-pancakes"},{"id":"47038","title":"Peachy Pork Stir Fry","ingredients":"wheat flour, white, all-purpose, unenriched
spices, chili powder
spices, cumin seed
spices, garlic powder
spices, pepper, red or cayenne
pork, fresh, loin, tenderloin, separable lean only, raw
oil, canola
sauce, salsa, ready-to-serve
peaches, yellow, raw","directions":"In a large resealable plastic bag, combine the first five ingredients.
Add the pork, a few pieces at a time, and shake to coat.
In a large nonstick skillet or wok, brown pork in oil.
Add salsa and peach preserves; cover and simmer for 10-15 minutes or until meat is no longer pink.","url":"https://recipe.bluelayer.org/recipe/47038/peachy-pork-stir-fry"},{"id":"47035","title":"Make-Ahead Whipped Cream","ingredients":"cream, fluid, heavy whipping
syrups, corn, light
vanilla extract","directions":"Whip the cream, corn syrup and vanilla together with an electric mixer on medium-high speed until medium peaks form.
Transfer to a shallow baking dish or pie pan and spread out into an even layer.
Wrap well with plastic wrap, label and date and freeze for up to 2 weeks.
To thaw: Remove from the freezer and let thaw in the refrigerator for 1 day before serving, or let sit at room temperature until thawed, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/47035/make-ahead-whipped-cream"},{"id":"47033","title":"Garlic Casserole Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
spices, garlic powder
wheat flour, white, all-purpose, unenriched","directions":"Scald milk; add butter, sugar, salt.
Proof yeast in warm water; stir in warm milk mixture.
Add garlic and flour; you may need to add fresh garlic or more garlic powder.
This recipe was from an old Nebraska farm woman; they didn't do real strong flavors.
Stir to blend.knead until smooth
this is a sticky dough
Cover; let rise in a warm place until doubled in bulk; punch down.
Turn into a greased 1-1/2 quart casserole.
i used a deep dish pie plate
Let rise again.
Bake at 375 degrees Fahrenheit for 30 minutes it said 1 hour but my oven is wonky.","url":"https://recipe.bluelayer.org/recipe/47033/garlic-casserole-bread"},{"id":"47028","title":"French Apple Pie Icing","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"In a mixing bowl, cream butter.
Blend in flour and sugar.
Then mix in milk and vanilla.
More milk may be added to enhance spreading consistency of icing.
Spread icing onto cooled apple pie.","url":"https://recipe.bluelayer.org/recipe/47028/french-apple-pie-icing"},{"id":"47018","title":"English Toffee","ingredients":"nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
syrups, corn, light
nuts, walnuts, english
water, bottled, generic","directions":"Spread half the ground nuts in a thin, even layer over the bottom of a large ungreased baking sheet.
Spread half the chocolate over the nuts.
Combine sugar, butter, corn syrup, chopped walnuts and water in a heavy saucepan; place over medium heat.
Cook, stirring constantly with a wooden spoon until a candy thermometer reads 280 degrees.
Remove from heat, allow to stand a few minutes longer until thermometer reads 285 degrees.
Pour the hot mixture over the nut and chocolate layers.
Allow to cool for 10 minutes.
Sprinkle remaining chocolate evenly over the cooling syrup, then sprinkle on the remaining ground nuts.
Let stand in a cool place (preferably not the kitchen) for at least five hours.
Break or cut into bite-size pieces.
If the chocolate has not hardened thoroughly, place the candies in the refrigerator for 10 to 15 minutes.
Store in a covered container or in glass jars or decorated tins.","url":"https://recipe.bluelayer.org/recipe/47018/english-toffee"},{"id":"47007","title":"My Best Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey","directions":"Mix flour, salt, and yeast.
Add the water, oil, and honey.
Stir together.
Knead for 10-15 minutes.
Dough should be slightly tacky to the touch.
You can do the \"windowpane test\"--hold a piece of dough up to a window, and pull apart.
If you can see sunlight through it before it tears, then the dough is ready.
Form into a ball; cover and let rise to double in size.
(about 45 minutes).
Punch dough down; separate into 3 balls.
Cover and let rest for 10 minutes.
Form into loaves; place in loaf pans that have been sprayed with cooking spray.
Let rise to double (30 minutes to an hour).
Bake 30 minutes or until done.
Remove loaves from pans and allow to cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/47007/my-best-whole-wheat-bread"},{"id":"47006","title":"Chili Maple Glazed Dump Chicken OAMC","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
syrup, maple, canadian
spices, chili powder","directions":"For immediate cooking: Pre-heat oven to 350F Place all ingredients into a large baking dish, turn chicken to coat.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag.
Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
For the oven: Preheat the oven to 350F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
On the grill: cook over medium heat until juices run clear.","url":"https://recipe.bluelayer.org/recipe/47006/chili-maple-glazed-dump-chicken-oamc"},{"id":"46993","title":"Bacon 'n Green Beans","ingredients":"beans, snap, green, raw
bacon, meatless
spices, garlic powder
butter, without salt
nuts, almonds
lemon juice, raw
spices, pepper, black
salt, table","directions":"Prepare and wash the beans, and blanch them in a large pot of boiling water for one minute.
Drain and set aside.
Melt the butter in a small skillet over medium heat.
Toast the almonds until just golden, about two minutes.
In a large skillet, cook the bacon chunks over medium high heat until not quite crispy, about 4-5 minutes.
Drain on paper towels and discard the rendered grease, reserving about 1 tbsp in the skillet.
Add the garlic and lemon juice to the bacon grease and sautee for one minute.
Add the beans, salt and pepper, turning to coat.
On a large platter, arrange the beans.
Cover with the bacon pieces and sprinkle with the toasted almonds.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/46993/bacon-n-green-beans"},{"id":"46992","title":"Chocolate Chip Cookie Brittle","ingredients":"butter, without salt
vanilla extract
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
nuts, cashew nuts, raw
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350F.
In a large bowl, stir together butter and vanilla.
Add sugar, salt and flour and stir; it will form a loose, crumbly mass like a moist pie dough.
Stir in the nuts and chocolate chips.
Press the dough into an ungreased cookie sheet, evenly and thinly (if you have an even single layer of chocolate chips across the whole pan, you have the right thickness).
The sheet may not be full.
Bake 23-25 minutes, until light golden brown.
Let cool completely, then break into pieces.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/46992/chocolate-chip-cookie-brittle"},{"id":"46991","title":"Chocolate Crispies","ingredients":"nuts, almonds
honey
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Coat 9- x 9-inch square baking pan with cooking spray.
Place almond butter, brown rice syrup, and chocolate chips in large saucepan over medium heat.
Cook 4 minutes, stirring constantly, or until ingredients are melted together.
Remove from heat, and stir in cereal.
Press mixture into baking pan, and cool 15 minutes.
Dip sharp knife in water, and slice into squares.
Learn how to cook delicious gluten-free, vegetarian recipes online.
Sign up now!","url":"https://recipe.bluelayer.org/recipe/46991/chocolate-crispies"},{"id":"46984","title":"Blueberry Shortbread (Mini) Pies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
blueberries, raw
sugars, granulated","directions":"Very lightly spray the bottom of 18 wells of a standard-sized muffin pan(s) with baking spray.
Set pan(s) aside.
Put the butter and sugar in a large mixing bowl, and combine it using a mixer on medium low speed until it looks creamy and has lightened a bit in color.
Then add the vanilla extract and stir to fully incorporate.
Put the flour into another bowl.
Stir salt into the flour.
Add the flour mixture into the butter mixture in 2-3 batches, stirring in between.
Stir until well combined and dough starts to come together.
Lay a large piece of plastic wrap onto a clean, flat surface.
Turn the dough out onto the plastic wrap.
Form the dough into a ball and then flatten it into a 1/2-inch high rectangle.
Wrap the dough in plastic wrap.
Pop the dough into the fridge for 20 minutes or so.
Preheat oven to 350 F. 8.
Unwrap the chilled dough, and roll it out evenly on a floured surface until its about 1/4 inch thick.
Use a 3-inch round cookie or biscuit cutter to cut 18 circles of dough, rerolling the dough scraps as necessary.
(If you dont have a 3 round cutter, the edge of a large drinking glass will do.)
Place the circles in the center of the prepared muffin tin wells.
Gently press the centers down to form a crust.
Do not press the dough roughly, it should barely change shape at all.
Refrigerate the dough in the pans for 15 minutes.
Remove the pans from the refrigerator and place a single layer of blueberries onto each dough crust.
I usually fit about 6-8 blueberries in each, depending on the size of the berries.
Sprinkle 1/8 teaspoon of granulated sugar over each of the berry pies.
Bake at 350 F for 14 minutes, or until the edges are very lightly browned.
Remove from oven and cool for 5 minutes in the muffin pans.
Then gently run a thin paring knife around the edges of the pies to loosen and pop them out of the wells of the pans.
Allow pies to cool completely on a cooling rack before serving.
Leftover pies should be stored in an airtight container in the refrigerator for 2 days.
Variations: Fresh raspberries or chopped fresh peaches can be substituted for the blueberries.","url":"https://recipe.bluelayer.org/recipe/46984/blueberry-shortbread-mini-pies"},{"id":"46979","title":"Ohitashi or O-Hitashi or O 'hitashi","ingredients":"spinach, raw
soy sauce made from soy (tamari)
water, bottled, generic
seeds, sesame seeds, whole, dried","directions":"Boil spinach for only 2-3 minutes (until darker, but still firm).
Drain and rinse with cold water to cool slightly.
Hand squeeze all of hte water out fo rhte spinach.
Pour water/soy sauce mix over the spinach and allow to sit for 10-15 minutes.
Squeeze out the spinach again.
Spread ovelaping leaves of the spinach leaves to out into on a rolling surface to approximate 10 x 10 inches.
the leaves into a \"jelly roll\" shape like making sushi.
After tightly rolling the leaves, use a sharp knife to slice to roll into sushi-size pieces.
Top with seseme seeds.","url":"https://recipe.bluelayer.org/recipe/46979/ohitashi-or-o-hitashi-or-o-hitashi"},{"id":"46966","title":"White Chocolate-Coated Champagne Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Make 40 truffles according to the recipe for chocolate-port wine truffles, using champagne instead of port.
Chill them thoroughly.
Break the chocolate in pieces and melt in the top of a double boiler or in a microwave oven.
Remove the melted chocolate from the heat or the oven and allow it to cool to tepid, 90 to 100 degrees, stirring it from time to time.
Drop the truffles one at a time into the melted chocolate, then quickly lift them out with a fork or a professional dipping loop, allowing excess chocolate to drip off.
Arrange on a sheet of waxed paper on a baking sheet and refrigerate at least two hours, until firm and cold.","url":"https://recipe.bluelayer.org/recipe/46966/white-chocolate-coated-champagne-truffles"},{"id":"46960","title":"Praline Pecans","ingredients":"sugars, granulated
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
nuts, pecans","directions":"Stir together first 5 ingredients in a heavy 3-auart saucepan.
Bring to a boil over medium heat, sitrring constantly.
Boil, stirring constantly, 7 to 8 minutes or until a candy thermometer registers 234 degrees.
Remove from heat, and vigorously stir in pecans.
Spoon pecan mixture onto wax paper, spreading in an even layer.
Let stand 20 minutes or until firm.
Break praline-coated pecans apart intp pieces.
Store in an airtight container at room temperature up to 1 week.
Freeeze in an airtight container or zip-top plastic freezer bag up to 1 month.
Enjoy!
:).","url":"https://recipe.bluelayer.org/recipe/46960/praline-pecans"},{"id":"46905","title":"Pistachio Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, almonds
salt, table
nuts, pistachio nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a baking sheet with parchment paper and set aside.
Melt chocolate in a microwave-safe bowl for 1 1/2 to 2 minutes.
Stir until completely melted.
Stir in the almonds and salt, then quickly spread the mixture onto the prepared baking sheet.
Sprinkle with the pistachios and coconut.
Press lightly so they adhere to the chocolate.
Chill for 1-2 hours; then break into pieces.
Store in the refrigerator or freezer.","url":"https://recipe.bluelayer.org/recipe/46905/pistachio-bark"},{"id":"46898","title":"Greek Yoghurt Berry Pistachio Dessert","ingredients":"yogurt, greek, plain, nonfat
syrup, maple, canadian
strawberries, raw
blueberries, raw
nuts, pistachio nuts, raw
mini semi-sweet chocolate baking chips,","directions":"Spoon the Greek yoghurt into a bowl and add the stevia into the yoghurt.
Blend to mix the sweetener into the yoghurt.
Cut the strawberries into smaller pieces and wash the strawberries and blueberries.
Drain off the excess water.
Top the yoghurt with the berries, pistachios and mini chocolate chips.
And there you have it.
Enjoy your new favourite dessert.","url":"https://recipe.bluelayer.org/recipe/46898/greek-yoghurt-berry-pistachio-dessert"},{"id":"46892","title":"Stained Glass Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
nuts, walnuts, english
candies, marshmallows
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt chocolate chips and butter; let cool.
Add nuts and marshmallows.
Mix.
Spoon mixture in log form across an 18 inch piece of waxed paper.
Coat roll in coconut.
Bring paper up around roll and pinch ends of paper together to cover roll; refrigerate for at least 3 to 4 hours.
Slice in approximately 1/2 inch thick slices.","url":"https://recipe.bluelayer.org/recipe/46892/stained-glass-cookies"},{"id":"46890","title":"Hoagie Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt","directions":"Mix yeast, 3/8 cup water, and sugar.
Mix and let sit for 5 minutes.
Add flour and remaining water.
Begin to mix (low speed) for 4 minutes.
Add the salt and butter.
Mix for 5 minutes.
Place into oiled bowl.
Cover.
Let sit for 1 hour.
Divide into 8 pieces.
Shape as desired.
Let dough rise for 30 - 45 minutes.
Bake in oven at 375 for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/46890/hoagie-rolls"},{"id":"46885","title":"Gourmet's Boston Baked Beans","ingredients":"beans, snap, green, raw
pork, fresh, loin, tenderloin, separable lean only, raw
molasses
mustard, prepared, yellow
spices, paprika
onions, raw","directions":"In a bowl, combine the beans with 4 cups cold water and let them soak overnight.
Drain, reserving any remaining liquid.
Transfer them to a small heavy kettle, and add fresh water to cover.
Simmer, covered, for 60 minutes.
Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid.
To the kettle, add a quarter lb.
piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans.
In a small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, paprika, and onion.
Pour the mixture over the beans and stir in.
Bake the beans, covered, in the middle of a preheated 300F (150C).
oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered.
Remove lid and cook uncovered for 1 more hour.","url":"https://recipe.bluelayer.org/recipe/46885/gourmets-boston-baked-beans"},{"id":"46884","title":"Sweet Potato Gnocchi With Coconut Sabayon Sauce #SP5","ingredients":"sweet potato, raw, unprepared
pumpkin, raw
ice creams, vanilla
cheese, ricotta, whole milk
wheat flour, white, all-purpose, unenriched","directions":"Before starting take out 2 pints of premium vanilla coconut milk ice cream and place on the counter to soften and melt but still remaining cold.
Place 2 cups of the Mashed sweet potatoes into large bowl.
Add the ricotta cheese and pumpkin pie spice and blend until well mixed.
Add the flour, 1/2 cup at a time until a soft dough forms.
Lightly flour a work surface and place the dough in a ball on the work surface.
Divide the dough into 6 equal balls.
Roll out each ball into a 1-inch wide snake like rope.
Cut each rope into 1-inch pieces.
Roll the gnocchi over the spikes of a fork.
Transfer the formed gnocchi to a large baking sheet.
Finish all gnocchi before boiling them.
After all gnocchi are finished bring a large pot of salted water to a boil over high heat.
Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes.
Drain the gnocchi using a slotted spoon onto a baking sheet.
Tent with foil to keep warm and continue with the remaining.
Place about 10 warm gnocchi in a bowl and spoon over the coconut milk ice-cream sabayon.
Enjoy the tastes bites of goodness!","url":"https://recipe.bluelayer.org/recipe/46884/sweet-potato-gnocchi-with-coconut-sabayon-sauce-sp5"},{"id":"46882","title":"Jane Grigsons Walnut Bread from Southern Burgundy","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
onions, raw
nuts, walnuts, english","directions":"A note about servings: The recipe makes 4 small round loaves, each about 7-inches in diameter.
The number of servings (32) refers to the number of slices that may be cut from 4 loaves, approximately 8 per loaf.
You will also need:
A bowl for proofing the yeast.
A liquid measuring cup with at least a 2-cup capacity.
A small pot for heating the milk.
A sifter.
A large mixing bowl or an electric mixer and mixing bowl with a paddle attachment.
The photographed bread was kneaded by hand in a large mixing bowl.
It could be kneaded by hand on a pastry board if you prefer that method.
2 baking sheets.
Parchment paper to line the baking sheets.
A pastry board.
Cooling racks.
For the bread:
Heat the 2 cups of milk in the pot to lukewarm.
Pour the milk into a liquid measuring cup.
Pour 1/2 cup of the warm milk into a bowl and sprinkle the yeast into it.
Set the milk and yeast mixture aside until it becomes foamy.
The remainder of the milk in the measuring cup will be used to make the dough.)
Into the mixing bowl sift the flour, sugar and salt.
Make a well in the center of the flour and pour in the yeast mixture, the remaining 1 and 1/2 cups of warm milk and the melted and cooled butter.
Stir the mixture until everything begins to combine and form a dough.
Then knead the dough by hand in the bowl.
Alternatively, the dough may be kneaded on a pastry board or in an electric mixer using a paddle attachment.
The dough is ready when it leaves the sides of the bowl and forms a smooth ball.
A photograph of the finished dough is on the related link.
Let the dough rise, covered, in a clean, dry bowl for about 2 hourspreferably in a warm place.
It should just about double in size when ready.
Streak the two baking sheets with butter so that the parchment paper will not move about, then place sheets of parchment paper on them.
Punch the dough down.
Add the chopped onion and walnuts to the bowl of dough and knead them in by hand.
Sprinkle the pastry board with a little flour.
The onions will make the dough a bit sticky.
Turn the dough out onto the board.
Divide the dough into 4 equal parts and shape each piece into a round loaf.
Place two rounds on each baking sheet and let them rise for 45 minutes.
Preheat the oven to 400 F towards the end of the rise time.
Bake them at 400 F for 45 minutes.
Cool the loaves on wire racks.
(The crust will soften as the bread cools.)
Wrapped in aluminum foil and stored in plastic bags, the bread will stay moist and fresh for several days.
An acknowledgement: This recipe is adapted from one in Mrs. Jane Grigsons article Walnuts which appeared in the October 1971 issue of Gourmet magazine.","url":"https://recipe.bluelayer.org/recipe/46882/jane-grigsons-walnut-bread-from-southern-burgundy"},{"id":"46877","title":"Quick White Bread (Challah Braid)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Step 1:.
Pour into 1 quart Mixing bowl:.
1 cup Warm Water.
Sprinkle on top:.
3T Yeast ( or four packages).
Do not mix set aside.
Step 2:.
In 4 quart Bowl combine:.
8 cups Flour (can use up to 1/2 whole wheat).
2/3 cups Sugar.
4 teaspoons Salt.
Mix well.
Step 3:.
Stir yeast and water mixture and add to this:.
3 cups hot water.
1/3 cup vegetable or olive oil.
Step 4:.
Pre heat oven to 350.
Stir the yeast and water/oil and mix together with the flour.
Add enough flour to the sticky mixture to make a soft easy to handle dough.
Knead for 1 minute.
Divide dough into four equal mounds.
Shape each into greased loaf pans/ or coated with a non stick spray.
Cover loosely and let rise 30 minutes.
Bake 30 minutes or until golden brown.
Hints and Tips and how to make Challah:.
For a more golden crust mix 1 egg yolk and 1 teaspoons water and brush on bread just before placing in oven.
To tell doneness:.
Top will be springy and bottom will sound hollow if thumped.
Challah:.
( I will usually take aside two loaves and make into Challah to do this take two or one mound of dough, depending on how many Challah you want to make)
Per each mound of dough;
Take the mound of dough and separate into three relatively equal pieces make each piece into a long strands.
Now with your three long strands lay them length wise in front of you, take each piece at the top and pinch just the tips together.
Braid loosely like a hair braid and then pinch the ends again when done.
Tuck under the pinched edges.
Place on a lightly greased cookie sheet and cover lightly with a towel, lightly damp paper towel or lose tin foil.
Let rise 30 minutes.
Pre Heat Oven 350
Bake 30 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/46877/quick-white-bread-challah-braid"},{"id":"46875","title":"Chocolate Cookie Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Preheat the oven to 375F.
Combine the crumbs and butter and mix well.
Firmly and evenly press the mixture into a 9- or 10-inch pie plate.
Bake for 8 to 10 minutes, until the crust darkens to a deeper (almost black) brown, then cool on a wire rack for at least 30 minutes before filling.
This crust can be made a day ahead and stored in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/46875/chocolate-cookie-crust"},{"id":"46864","title":"Cheese Crisps","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
spices, pepper, red or cayenne
sauce, worcestershire
salt, table","directions":"Preheat oven to 350F.
Blend butter and shredded cheese together.
Add cayenne, Worcestershire sauce and salt and blend inches.
Mix in flour.
Mix in Rice Krispies.
Squeeze mixture together to form a solid ball.
Break off walnut size pieces, form balls, and place on cookie sheet.
Flatten each with a fork and bake for 15 - 20 Minutes until lightly browned.","url":"https://recipe.bluelayer.org/recipe/46864/cheese-crisps"},{"id":"46853","title":"Basic Savory Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine the flour and salt in a bowl.
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
Add the water, 1 tablespoon at a time, working it in with your hands.
Add only as much as you need to make a smooth ball of dough.
Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and place it on a lightly floured surface.
For 2 crusts, cut the dough in two and put the second half back in the refrigerator.
For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick.
Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.
Fill and proceed as directed in the recipe.","url":"https://recipe.bluelayer.org/recipe/46853/basic-savory-pie-crust"},{"id":"46852","title":"Nosh With Me's Candied Peanuts","ingredients":"sugars, granulated
water, bottled, generic
oil, corn, peanut, and olive","directions":"Line a baking sheet with either parchment paper or a silicone baking mat.
Make sure you have a long-handled wooden spoon ready.
I mean LONG-HANDLED!
As mentioned in the blog, you'll be working with really HOT sugar syrup and you don't want to have to fish out a tiny spoon from the pot if you drop it in by mistake (something that has happened in my unfortunate experience).
Put the sugar and water in the saucepan and cook over medium-high heat, stirring, until the sugar dissolves.
Keeping the heat fairly high, continue to cook the sugar, without stirring, until it just starts to color.
(If sugar splatters onto the sides of the saucepan, wash down the splatters with a pastry brush dipped in cold water.)
Toss in the peanuts and immediately start stirring.
Keep stirring, to coat the peanuts with the sugar.
Within a few minutes, they will be covered with sugar and turn white - keep stirring until the sugar turns back into caramel.
When the peanuts are coated with a nice deep amber caramel, remove the pan from the heat and turn the nuts out onto the baking sheet, using the wooden spoon to spread them out as best you can.
Cool the nuts to room temperature.
When they are cool enough to handle, separate the nuts or break them into small pieces.","url":"https://recipe.bluelayer.org/recipe/46852/nosh-with-mes-candied-peanuts"},{"id":"46848","title":"Pumpkin Spiced and Sugared Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
syrup, maple, canadian
sugars, brown
pumpkin, raw
salt, table
spices, paprika","directions":"Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated.
In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika.
Sprinkle the mixture over the pumpkin seeds and toss to coat evenly.
Spread the seeds in a single layer on the prepared baking sheet.
Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/46848/pumpkin-spiced-and-sugared-pumpkin-seeds"},{"id":"46842","title":"No-Bake Fruit Pie Crust","ingredients":"seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded
dates, deglet noor","directions":"Grind the seeds, nuts & coconut to a fine meal in a food processor.
Add the raisins & dates & process to a ball.
When pressing the mixture into a 9 1/2 inch, deep dish pie plate, the crust should be about 1/4\" thick.
Flute the edges & the crust is ready to fill.","url":"https://recipe.bluelayer.org/recipe/46842/no-bake-fruit-pie-crust"},{"id":"46829","title":"Chocolate soup with brownie croutons and mousse dessert","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized","directions":"For soup: Warm 100 ml of whipping cream add 100 gms of milk chocolate stir until completely mixed, let it chill.
For a quick mousse take 200 gms dark or milk chocolate, melt it gently and add it to 100 ml of whipped cream
Put the mousse in edible chocolate cup, pour the chocolate soup in the dish and add the brownie croutons (pieces) in the soup.
Optional: You can also add mint leaves while making the chocolate soup for a mint chocolate flavor.","url":"https://recipe.bluelayer.org/recipe/46829/chocolate-soup-with-brownie-croutons-and-mousse-dessert"},{"id":"46815","title":"Someone's Pastry for a Double-Crust Pie (Or Two Pie Crusts)","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Prepare to have the ice water handy by filling a Pyrex measuring cup with water and ice cubes.
Set it by your work area, and let it get icy cold.
Combine flour and salt in a medium bowl.
With a pastry cutter (or two knives), cut the shortening in until the mixture resembles pea-sized crumbs.
Take out the pastry cutter and, while stirring with a fork, add 1 Tablespoon ice cold water at a time until the dough is sticky and comes together.
If the weather (or your kitchen) is warm/humid, less water will be needed.
Be sure you have the consistency you want, because it's very difficult to add more water.
Form half the dough into a ball with your hands, and flatten the ball into a 1/2\" thickness, rounding the edges.
Place the dough onto a lightly floured surface (you can place between sheets of wax or parchment paper, if that is easier), and roll into a 10\" circle (roll with your wrists doing the work, not your shoulders.
I saw that on a Bobby Flay - Pie Throwdown episode).
Gently transfer to a 9\" pie plate.
Gently press the pastry down into the plate, being sure not to stretch or tear the dough.
If it does tear a little, just take some off the edge, and \"patch\" it.
Create a decorative edge around the top, and cut any extra crust off of the edge.
Repeat for a second single-crust pie, or fill the bottom crust and top with the second half of this recipe for a double-crust pie.
Blind bake the crusts or fill and bake as directed in your recipe.","url":"https://recipe.bluelayer.org/recipe/46815/someones-pastry-for-a-double-crust-pie-or-two-pie-crusts"},{"id":"46814","title":"Parmesan Monkey Bread","ingredients":"butter, without salt
spices, garlic powder
mustard, prepared, yellow
martha white foods, martha white's buttermilk biscuit mix, dry
cheese, parmesan, hard","directions":"Preheat ove to 400 degrees.
Combine butter, garlic and mustard.
Coat bottom of 8 or 9 inch pan with 2 tablespoons of mixture.
Separate dough and cut each biscuit in 4 pieces.
Arrange in pan.
Drizzle reserved butter over biscuits.
Sprinkle with cheese.
Bake 12 - 17 minutes.","url":"https://recipe.bluelayer.org/recipe/46814/parmesan-monkey-bread"},{"id":"46812","title":"Chocolate Buttercream","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate
vanilla extract
sugars, powdered","directions":"Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy.
Add the milk carefully and beat until smooth.
Add the melted chocolate and beat well for 2 minutes.
Add the vanilla and beat for 3 minutes.
Gradually add in the sugar and beat on LOW speed until creamy and of desired consistency.
**For icing a 3-layer cake use the following measurements: 2 cups unsalted butter, 3 tablespoons milk, 12 ounces semisweet chocolate, 1 1/2 teaspoons vanilla extract, 3 cups sifted powdered sugar.","url":"https://recipe.bluelayer.org/recipe/46812/chocolate-buttercream"},{"id":"46811","title":"Glazed Whipped Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sugars, brown
raisins, seeded
salt, table
spices, nutmeg, ground
spices, pepper, black
butter, without salt
sugars, brown
syrups, corn, light
nuts, pecans","directions":"Place 5 lb.
hubbard squash, cut in large pieces, cut side down, in 15x10x1\" baking pan.
Bake in 400* oven till tender, 65-75 minutes.
Scoop out pulp into mixer bowl.
Whip pulp with 2 Tblsp.
butter and 2 Tblsp.
brown sugar.
Turn mixture into large kettle or dutch oven; cook, uncovered, stirring occasionally, over medium heat until mixture begins to thicken, 5 to 10 minutes.
Stir in raisins, salt, nutmeg and pepper.
Cook 5 minutes more, stirring frequently.
Turn into serving dish.
In a small saucepan, heat 1 Tblsp.
butter, 1 Tblsp.
brown sugar, 1 Tblsp.
corn syrup until sugar is dissolved.
Stir in chopped pecans.
Drizzle over squash.","url":"https://recipe.bluelayer.org/recipe/46811/glazed-whipped-squash"},{"id":"46802","title":"Tire De La Ste-Catherine","ingredients":"molasses
syrups, corn, light
sugars, brown
sugars, granulated
butter, without salt
vinegar, distilled
cream, whipped, cream topping, pressurized
leavening agents, baking soda","directions":"Place the molasses, corn syrup, brown sugar, white sugar, vinegar, cream of tartar and half the butter in a pot.
Bring to a boil over low heat until the mixture registers 140 C (260 F).
Stir for 5 to 10 minutes.
The mixture has to reach the \"ball\" stage, meaning it's ready when you drop a little of it into a small bowl of cold water and it forms a ball.
Mix in the baking soda.
Pour into buttered dishes and let cool slightly until you can pick the taffy up without burning your hands.
Butter your hands well and begin pulling: pull, fold in half, and repeat the process until the taffy is pale golden, and almost white.
If it sticks to your hands, put a little more butter on them.
Pull one last time and twist up tightly in small lengths.
Cut into pieces with scissors.
Place on a buttered plate or wrap in waxed paper.","url":"https://recipe.bluelayer.org/recipe/46802/tire-de-la-ste-catherine"},{"id":"46798","title":"Fruit Bowl","ingredients":"watermelon, raw
melons, honeydew, raw
melons, cantaloupe, raw
pineapple, raw, all varieties
strawberries, raw
raspberries, raw","directions":"Clean fruits in your normal fashion.
eg - wash , dry, peel, destem etc.
Dice fruits and place diced pieces into a large mixing bowl.
Stir to combine the pieces.
Dish into individual serving bowls.
Eat as a stand alone snack or with your favorite low fat yogurt or topped with low fat whipped cream.
Also great on a bed of lettuce with a scoop or two or cottage cheese!","url":"https://recipe.bluelayer.org/recipe/46798/fruit-bowl"},{"id":"46795","title":"Honey Glazed Carrots","ingredients":"carrots, raw
honey
seeds, sesame seeds, whole, dried","directions":"Peel the carrots and cut into serving size pieces.
Steam or boil until just tender.
Drain carrots.
Add honey and stir carrots until they are coated with honey.
If using sesame seed, add sesame seed to carrot/honey mix and stir.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/46795/honey-glazed-carrots"},{"id":"46749","title":"Cashew Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
nuts, cashew nuts, raw
leavening agents, baking soda","directions":"Butter a large jelly roll pan.
In a heavy saucepan combine the sugar, corn syrup and water.
Cook over medium heat, stirring until the sugar dissolves.
Bring to a boil.
Blend in the butter.
Stir frequently when it reaches the thread stage.
When the temperature reaches 280 degrees, add the cashews.
Keep stirring.
When it reaches 300 degrees, remove from the heat and quickly stir in the baking soda.
Quickly spread it out in the butter jelly roll pan.
As candy cools, stretch it out thinner by lifting and pulling at the edges with a fork.
Loosen from the pan as soon as possible.
Break it into irregular pieces when its hardened.
For step-by-step photos, see the related blog post.","url":"https://recipe.bluelayer.org/recipe/46749/cashew-brittle"},{"id":"46748","title":"Mohn Candy","ingredients":"sugars, granulated
honey
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, poppy seed
nuts, almonds","directions":"In a saucepan, combine the sugar, honey, tahini, and poppy seeds.
Stirring constantly, cook the mixture over a low heat until thick, about 30 minutes.
Add the nuts and stir well.
Wet a wooden board and pour the mixture onto it.
Pat down the mixture with your hands (careful its hot) or a wet spatula until the candy is about 1/2 inch thick.
Let cool.
Slice with a wet knife into diamond shape pieces.","url":"https://recipe.bluelayer.org/recipe/46748/mohn-candy"},{"id":"46738","title":"Lime Shortbread Cookies With White Chocolate and Almonds","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
lime juice, raw
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Preheat oven to 325F Butter 13x9x2 inch metal baking pan.
Blend flour, sugar, and salt in processor.
Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps.
Press evenly into prepared baking pan.
Pierce dough all over with fork.
Using sharp knife, cut dough into 12 inch squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes.
Remove from oven.
Using sharp knife, immediately recut shortbread, gently separating triangles.
Cool shortbread in pan on rack.
Place white chocolate in small metal bowl.
Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth.
Remove bowl from over water.
Using fork, drizzle melted chocolate in zigzag pattern over shortbread.
Sprinkle evenly with almonds and remaining 1 tablespoon lime peel.
Let stand until chocolate sets, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/46738/lime-shortbread-cookies-with-white-chocolate-and-almonds"},{"id":"46727","title":"All-American Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"To ensure a tender crust, this recipe should not be doubled.
Thoroughly freezing the lard or shortening will give you the flakiest crust.
PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2 to 3 times.
Scatter the lard or shortening over the flour mixture.
Sprinkle with the water and process about 5 seconds or until dough just begins to form.
Shape into a ball, then flatten it slightly.
Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag.
It may be refrigerated at this point up to 40 minutes.
With the storage bag open and the dough circle centered in the bag, roll the dough into a circle that almost touches the edges of the bag.
Cut and discard the top sheet of the plastic bag so that the dough is lying on the bottom sheet.
Flip onto the pie plate; peel the plastic off and discard.
Cut the pastry so it hangs about an inch over the rim.
Lightly press the overhanging pastry under (between the pastry and the pie tin).
Pinch or crease the edges of the pastry in a zigzag or fluted pattern.
This is not only decorative, 1 single-crust 8- to 10-inch pie shell.","url":"https://recipe.bluelayer.org/recipe/46727/all-american-pie-pastry"},{"id":"46724","title":"Sublime Marble Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, cake, enriched
wheat flour, white, cake, enriched
cocoa, dry powder, unsweetened","directions":"Measure the ingredients out like this.
Bring the butter to room temperature and cream it with a whisk.
I microwave it just until it starts to melt.
Add the granulated sugar and mix until light-colored and fluffy.
Separate the dough into two parts, 80 g each.
Sift the cake flour (for the plain dough) into one of the bowls of dough and fold it in.
Combine the cake flour (for the chocolate dough) and the cocoa powder and sift into the other bowl of dough, folding it in.
Here are the two kinds of dough after mixing.
Divide each dough into 3 equal pieces and stick them together, alternating plain and chocolate.
Fold the dough in half 4 or 5 times so that the plain and chocolate parts combine.
Divide the marble dough into 2 pieces!
Wrap each piece in plastic wrap and form into cylinders about 2.5 cm width.
Refrigerate for at least 1 hour until firm.
Slice to 8 mm and bake in an oven preheated to 180 degrees C for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/46724/sublime-marble-cookies"},{"id":"46723","title":"Cranberry Pudding","ingredients":"cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
water, bottled, generic
molasses
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
vanilla extract","directions":"Lightly grease a 2-quart metal pudding mold or a clean 1-pound coffee can.
Pick over whole cranberries; wash and drain.
Sift together the flour and salt; dredge cranberries in flour mixture.
Dissolve soda into boiling water and add molasses.
Stir and allow to foam up.
Add to the flour and cranberry mixture.
Mix together until well blended.
Spoon into prepared mold or pan; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
Place into a deep saucepan and fill with water up to about the halfway mark on the pudding can.
Cover saucepan and place over high heat.
Bring water to boil, reduce heat, and simmer for 1 hour.
Remove from water and allow to cool.
Prepare the sauce by mixing together the sugar, butter and cream.
Cook over medium heat until thick, stirring constantly.
Remove from heat and add vanilla.
When ready to serve the pudding, invert pan or open bottom of can and push through.
Slice in 1/2-inch pieces.
Pour sauce over individual slices of pudding.","url":"https://recipe.bluelayer.org/recipe/46723/cranberry-pudding"},{"id":"46722","title":"Whipped Cream","ingredients":"cream, fluid, heavy whipping
sugars, granulated
vanilla extract","directions":"In a cold stainless-steel bowl, whisk together: 1 cup cold heavy cream, 1 tablespoon sugar, or to taste, 1/2 teaspoon vanilla extract.
Keep whisking until the cream just holds a soft shape.
Add 1/8 teaspoon orange flower water.
Instead of using vanilla extract, split a 1-inch piece of vanilla bean and scrape its seeds into the cream.
Stir in about 1 tablespoon rum, Cognac, Calvados, or another strong-flavored liqueur.","url":"https://recipe.bluelayer.org/recipe/46722/whipped-cream"},{"id":"46720","title":"Soft Wrap Flatbread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
potatoes, raw, skin
salt, table
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Place 2 cups of the flour into a bowl or the bucket of a bread machine.
Pour the boiling water over the flour and stir until smooth.
Cover and set mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flakes, remaining 1 cup flour, salt, oil and yeast.
Add this to the cooled flour/water mixture, stir, and knead for several minutes (by hand, mixer or bread machine) until it forms a soft dough.
If using a bread machine, it is not necessary to let it knead the full cycle--about 5 minutes after it gets up to full speed is enough, but the full knead cycle will not hurt it.
The dough should form a ball that is somewhat sticky.
If kneading by hand, keep your hands and work surface lightly oiled.
Let the dough rise, covered, for 1 hour.
Divide dough into 8 equal pieces, about 3 ounces each, cover and let rest for 15 to 30 minutes.
Roll each dough portion into a 7\" or 8\" circle.
Dry-fry (fry without oil) over medium heat for about 1 minute per side, until puffed and flecked with brown spots.
Adjust the heat if they seem to be cooking either too quickly or too slowly--cooking too quickly means they may be raw in the center, while too slowly will dry them out.
Transfer the cooked breads to a wire rack, stacking them to keep them soft.
Serve immediately, or cool slightly and then store or freeze in plastic bag.","url":"https://recipe.bluelayer.org/recipe/46720/soft-wrap-flatbread"},{"id":"46708","title":"Hazelnut Butter Toffee","ingredients":"butter, salted
salt, table
sugars, granulated
syrups, corn, light
nuts, almonds
pascha, organic bitter-sweet dark chocolate chips,","directions":"Prepare cookie sheet or jelly roll pan by covering it with waxed paper.
Sprinkle 1/4 cup hazelnuts on pan, spread out evenly.
Melt butter over low heat.
Add sugar, salt, and corn syrup and stir till sugar is dissolved.
Bring heat to medium-high, bring mixture to a boil, stirring occasionally, and boil until it caramelizes and reaches 300 on a candy thermometer.
Pour candy over hazelnuts on sheet pan, spreading with a metal or wooden spatula as thin as possible (approximately 1/4 inch).
Immediately top with chocolate, spreading with a spatula as it melts to cover the entire surface of the toffee.
Top with remaining nuts, pressing into chocolate.
Chill until cool and chocolate has hardened.
Peel toffee from wax paper, break into bite-size pieces to serve.","url":"https://recipe.bluelayer.org/recipe/46708/hazelnut-butter-toffee"},{"id":"46704","title":"Grilled or Fried Skirt Steak","ingredients":"beef, grass-fed, ground, raw
lemon juice, raw
mustard, prepared, yellow
salt, table
cheese, blue","directions":"In a small bowl, stir together the lemon juice and mustard.
Trim away most of the fat from the steaks, and rub with the mustard marinade.
Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours.
Preheat a grill or large skillet for medium-high heat.
Grill or fry steaks for about 5 minutes per side, or to your desired degree of doneness.
Remove from the heat, and let the meat rest for 5 to 10 minutes to let the juices settle.
Cut each steak along the grain into 3 or 4 pieces.
Serve with blue cheese dressing.","url":"https://recipe.bluelayer.org/recipe/46704/grilled-or-fried-skirt-steak"},{"id":"46693","title":"Fried Chicken Chunks (Chicharrones De Pollo) Dominican","ingredients":"lemon juice, raw","directions":"Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir.
Cover and allow to marinate in refrigerator 4 hours.
Heat the oil in a large pot over medium heat to about 300F (150 degrees C).
Spread the flour into the bottom of a shallow dish.
Coat each piece of marinated chicken with flour.
Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/46693/fried-chicken-chunks-chicharrones-de-pollo-dominican"},{"id":"46691","title":"Chocolate Peanut Butter Slab","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Grease and line a 8x12x1in tin.
Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn't touch the water.
Stir until smooth, then remove from the heat.
Melt the plain chocolate in the same way and remove from the heat.
Add the crunchy peanut butter to the white chocolate and stir well until smooth.
Drop alternate spoonfuls of each chocolate into the prepared tin, then tap the tin to level the mixture.
Drag a skewer through both chocolates to create a marbled effect.
Tap the tin again to level the mixture, then chill for 2-3hr until firm.
Turn out on to a board and use a sharp knife to cut the rectangle into 10 fingers, then cut each finger into eight pieces.
Pack into boxes, layering up between baking parchment and store in the fridge for up to a month.","url":"https://recipe.bluelayer.org/recipe/46691/chocolate-peanut-butter-slab"},{"id":"46669","title":"Italian Asparagus Salad","ingredients":"asparagus, raw
fresh red onions,
peppers, sweet, green, raw
spices, basil, dried
marketside, balsamic vinaigrette dressing,
cheese, parmesan, hard
nuts, pine nuts, dried","directions":"In a skillet large enough to hold the asparagus in a single layer, bring 1 inch of water to a boil over high heat.
Spread the asparagus evenly in the skillet.
Cook for 2 minutes.
Using tongs, carefully transfer the asparagus to a colander.
Run under cold water for 1 to 2 minutes, or until cool.
Dry the asparagus well on paper towels.
Cut the asparagus into 1-inch pieces.
Transfer to a medium bowl.
Stir in the onion, bell pepper, and basil.
Just before serving, add the vinaigrette, tossing to coat.
Top with the Parmesan and pine nuts.
Serve immediately for peak flavor.
(Per Serving)
Calories: 52
Total Fat: 2.0g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 0.5g
Cholesterol: 1mg
Sodium: 126mg
Carbohydrates: 7g
Fiber: 2g
Sugars: 4g
Protein: 3g
Dietary Exchanges
1 Vegetable
1/2 Fat","url":"https://recipe.bluelayer.org/recipe/46669/italian-asparagus-salad"},{"id":"46668","title":"Thin Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
vital wheat gluten
salt, table
oil, olive, salad or cooking","directions":"Combine yeast and sugar in a small bowl with 1/2 the water.
Set aside till the mixture foams(10 mins or so).
In a larger bowl, mix Flour, Gluten and Salt.
When the yeast is foamy, form a well in the middle of the flour mixture and pour in yeast mixture, olive oil, and remainder of water.
Mix well till mixture pulls away from the bowl.
Turn out on a lightly floured surface and knead 50 times.
Form into a ball.
Place a little olive oil into the mixing bowl and turn the dough ball to coat.
Cover with a damp kitchen towel and place in a warm place till double(about 1 hour, but could be more).
After it doubles, punch dough down lightly and set aside covered to rest for 10 minutes.
Divide into 2 pieces and roll out to shape.
Brush with olive oil before cooking.","url":"https://recipe.bluelayer.org/recipe/46668/thin-pizza-crust"},{"id":"46666","title":"Best Toffee Ever - Super Easy","ingredients":"butter, without salt
sugars, granulated
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"In a large heavy bottomed saucepan, combine the butter, sugar and salt.
Cook over medium heat, stirring until the butter is melted.
Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C).
Stir occasionally.
While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet.
Sprinkle the chocolate over the top, and let it set for a minute or two to soften.
Spread the chocolate into a thin even layer once it is melted.
Sprinkle the nuts over the chocolate, and press in slightly.
Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the refrigerator to chill until set.
Break into pieces, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/46666/best-toffee-ever-super-easy"},{"id":"46635","title":"Make Your Own Cake Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended.
Tap half the mixture onto a large piece of waxed paper and reserve.
Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times.
Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils.
Empty the mixture into a large mixing bowl.
Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before.
Add to the mixture in the bowl.
Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal.
Label, date and store in the freezer.
This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.
Scoop out the frozen mix no need to thaw and use as individual recipes direct.","url":"https://recipe.bluelayer.org/recipe/46635/make-your-own-cake-mix"},{"id":"46632","title":"Bagels","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
beverages, ovaltine, classic malt powder
sugars, granulated
salt, table
vital wheat gluten
wheat flours, bread, unenriched
beverages, ovaltine, classic malt powder","directions":"Make a sponge with the yeast, water and 6 oz flour.
Cover and let ferment at least 20 minutes.
Mix in 2 t malt powder, sugar, wheat gluten and 10 oz flour.
Mix about 8 minutes.
Add salt and any desired flavorings, mix about 2 minutes more.
Dough will be stiff Round, cover and ferment about 15 minutes.
Scale into 3 oz pieces; shape into balls; poke hole in the middle with your thumb; spread so the hole is about 2\" in diameter Boil 1 gallon water with 3 T malt powder; drop in bagels and poach 1 minute on each side Add toppings such as poppy or sesame seeds if desired while still wet and back at 350* (convection) or 400* (conventional) for about 20 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/46632/bagels"},{"id":"46625","title":"Grandpa Walters Chocolate-Covered Toffee With Pecans","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
leavening agents, baking soda","directions":"Cover cookie sheet with heavy duty foil.
Toast pecans at 350 F for 5-7 minutes.
Arrange pecan halves in orderly rows on cookie sheet.
Melt butter on medium heat in pan/pot.
Add sugar and water.
Boil at low/medium heat, stirring with wooden spoon or heat-resistant spatula until temp is approx 290/300F.
(Optional: Quickly stir in baking soda.
).
Pour quickly over nuts, spreading evenly with rubber spatula.
Immediately spread 1-1/2 cup cocoa light over hot toffee.
When cocoa starts melting, spread gently, but firmly, with spatula over entire surface.
Place cookie sheet of toffee in refrigerator space.
Leave until glaze is completely gone over the entire surface.
(approx.
30 minutes).
Heat water to boiling in bottom of double boiler.
Melt second 1-1/2 cup of cocoa light in top of double boiler, stirring with regular tablespoon or spatula.
Remove from refrigerator and turn toffee over onto the reverse side, intact.
Pour melted cocoa over toffee, spreading with spatula.
Place back in refrigerator until chocolate glaze is completely gone.
Remove from refrigerator and break into pieces (do not cut).","url":"https://recipe.bluelayer.org/recipe/46625/grandpa-walters-chocolate-covered-toffee-with-pecans"},{"id":"46619","title":"Grapenuts","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, baking soda
spices, cinnamon, ground
milk, buttermilk, fluid, cultured, lowfat
vanilla extract","directions":"Mix all ingredients, spread on a jellyroll pan and bake at 350F (180C) F for 1 hour.
Let cool overnight then break into pieces and grind in a food processor until grapenut consistency(you know, the cereal).
Toast in a 250 degree F oven for 35 minutes, stirring occasionally.
Good on ice cream, as a cereal or just to munch on.","url":"https://recipe.bluelayer.org/recipe/46619/grapenuts"},{"id":"46618","title":"Ground Beef and Potatoes (Oh so Simple!)","ingredients":"beef, grass-fed, ground, raw
potatoes, raw, skin
oil, olive, salad or cooking
salt, table","directions":"Heat about 2 tablespoons of oil in a large skillet.
Add diced potatoes (about 1/4 inch cubes) and cook for about 10 mins or until slightly browned and mostly cooked through stirring occasionally.
Add lean ground beef to potatoes and brown, chopping it up into very small pieces and stirring and flipping often (about 10 minutes).
(If you use lean ground beef, there is no need to drain - be sure to cook meat with potatoes as it does make a difference in the overall flavor).
Once meat is fully cooked, turn off burner and add about a 1/2 tsp of salt and stir in with spatula.
Add more salt to taste if desired.
Serve with salted white rice and veggies.","url":"https://recipe.bluelayer.org/recipe/46618/ground-beef-and-potatoes-oh-so-simple"},{"id":"46597","title":"Famous Nut Tree Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 400F.
Add water to warmed mixing bowl along with the sugar and yeast, stirring until dissolved.
A 1 1/2 cups flour and the salt, mixing hard with spoon about 2 minutes.
Gradually add 1 1/4 to 1 1/2 cups flour, mixing first with spoon, then with hands, to make a smooth, springy ball of dough.
(this takes about 5 minutes) Cover bowl with towel and let stand in warm place about 25 minutes until doubled in size.
Divide dough into 4 pieces, flatten out on an oiled board, shape gently into loaves, and place into greased 5 x 2 1/2 x 1 1/2-inch individual size loaf pans.
Again cover and let rise in warm place about 25 minutes, until doubled in size again.
Bake at 400Ft for 20 minutes or until golden brown.
Remove from pan and cool, or serve it warm.","url":"https://recipe.bluelayer.org/recipe/46597/famous-nut-tree-bread"},{"id":"46594","title":"Cape Cod Cranberry Velvet Pie","ingredients":"spices, pumpkin pie spice
cheese, parmesan, hard
sugars, granulated
cream, whipped, cream topping, pressurized
vanilla extract
cranberry sauce, canned, sweetened","directions":"In a large mixing bowl, beat cream cheese until fluffy.
In small mixer bowl, beat whipping cream, sugar and vanilla until soft peaks form.
Gradually add to cream cheese, beating until smooth and creamy.
Set aside a few whole cranberries from sauce for garnish.
Fold remaining sauce into whipped mixture.
Spoon into pie crust.
Freeze 4 hours until firm.
Garnish with reserved berries.
Remove from freezer 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/46594/cape-cod-cranberry-velvet-pie"},{"id":"46580","title":"Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
leavening agents, baking soda
vanilla extract
butter, without salt
oil, corn, peanut, and olive
salt, table","directions":"Liberally butter a large jelly roll pan, or alternatively you may line it with wax paper.
Set aside.
Combine sugar, corn syrup and water in a large, heavy-bottomed saucepan.
Cook on medium-high heat until mixture reaches 234 degrees on a candy thermometer.
Add peanuts and salt and continue cooking until golden brown and temperature reaches 305 degrees on a candy thermometer.
Turn off heat and stir in butter and vanilla and mix well.
Add baking soda, stir quickly, and pour out onto prepared pan.
Mixture will continue to foam up, and let it.
This is what makes your brittle so light in texture.
Set aside, and allow to cool completely.
After brittle has thoroughly cooled, break it into pieces and store in an airtight container for up to -- well, I don't really know how long it stores, because we always eat it up!","url":"https://recipe.bluelayer.org/recipe/46580/peanut-brittle"},{"id":"46570","title":"Dinosaur Spikes","ingredients":"nuts, almonds
candies, white chocolate
nuts, walnuts, english","directions":"LIne a baking sheet with foil; set aside.
Heat the almond bark in a heavy medium saucepan over low heat, stirring constantly until candy is melted and smooth.
Remove from pan.
Pour mixture onto the prepared baking sheet.
Spread to a rectangle about 10\" long and 8\" wide.
Sprinkle with the crushed candies and nuts.
Gently press candy and nuts into the mixture.
Chill candy 30 minutes or until firm.
Use foil to lift firm candy from the pan; carefully break candy into pointed pieces.
Store, tightly covered, up to 2 weeks.
Makes 18 ounces(16 servings).","url":"https://recipe.bluelayer.org/recipe/46570/dinosaur-spikes"},{"id":"46562","title":"Chocolate Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light","directions":"Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth.
Remove from heat, and stir in milk and corn syrup.
Use immediately.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/46562/chocolate-glaze"},{"id":"46558","title":"Buttery Soft Glazed Raisin Pretzels","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
raisins, seeded
water, bottled, generic
leavening agents, baking soda
butter, without salt
sugars, powdered
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place all of the dough ingredients (except raisins) into a bowl or an electric mixer bowl, and beat until well-combined.
Knead the dough, by hand or using the dough hook of your mixer, for about 5 minutes.
Knead it until its soft, smooth and pretty slack.
Add raisins and mix until combined.
Place the dough in a floured bowl and turn to coat.
Transfer the dough to a plastic bag, close the bag loosely, leaving room for the dough to expand, and let it rest at room temperature for 30 minutes.
While the dough is resting, prepare the baking soda bath.
Combine the boiling water and baking soda in a heatproof bowl, stirring until the soda is totally dissolved.
Pour the mixture into a wide pan (an 8x8 or similar) and set aside to cool to lukewarm (or cooler).
Preheat your oven to 475 degrees F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.
Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces.
Allow the pieces to rest, uncovered, for 5 minutes.
Roll each piece of dough into a long, thin rope (about 30 long), and twist each rope into the shape of a pretzel.
Set the pretzels on your work surface.
Working with 4 pretzels at a time, place them in the pan with the baking soda/water, spooning the water over their tops.
Leave them in the water for 2 minutes before placing them on the prepared baking sheet.
This baking soda bath will give the pretzels a nice, golden-brown color.
Repeat with the other pretzels.
Allow the pretzels to rest on the baking sheet, uncovered, for 10 minutes.
Bake the pretzels in the preheated oven for 7 to 9 minutes, or until theyre golden brown.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter.
Keep brushing the butter on until youve used it all up.
It may seem like a lot, but thats what gives these pretzels their wonderful taste.
In a small bowl, mix together 1 cup of powdered sugar, 1/2 teaspoon vanilla, and enough milk to reach your desired pouring consistency.
I used about 1-2 tablespoons of half-and-half.
Drizzle the icing over the warm pretzels.
Serve warm, or you can reheat them in an oven or microwave.
Note: The quantity of water to use in the dough will vary depending on the season.
Use 1 cup in the winter, 7/8 cup in the summer, and somewhere in between in the spring and fall.
Your goal is a soft dough.
I adapted this recipe from King Arthur Flour.","url":"https://recipe.bluelayer.org/recipe/46558/buttery-soft-glazed-raisin-pretzels"},{"id":"46556","title":"Fruit & Nut Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
raisins, seeded
nuts, hazelnuts or filberts","directions":"Lightly grease a 20cm/8inch square cake tin.
Break the chocolate into pieces and place it in a bowl with the butter and evaporated milk.
Set the bowl over a pan of gently simmering water and stir until the chocolate and butter have melted, and the ingredients are well combined.
Cook's tip:.
Vary the nuts used in this recipe; try making the fudge with almonds, brazil nuts, walnuts or pecans.","url":"https://recipe.bluelayer.org/recipe/46556/fruit-nut-chocolate-fudge"},{"id":"46552","title":"Chocolate Peanut Butter Krispie Bars","ingredients":"syrup, maple, canadian
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"In a large stock pot over medium heat, stir Karo syrup and sugar until sugar is dissolved.
Then add in 3 cups peanut butter and stir to combine.
Remove from heat and stir in the vanilla.
Stir in the Rice Krispies and mix until well combined.
Pour the mixture onto a buttered half sheet pan and press down gently with a piece of wax paper until the top is smooth and even.
In the same stock pot, melt the chocolate chips and the remaining 2 cups of peanut butter over medium-low heat until smooth.
Pour the melted chocolate over the top of the bars and spread to a smooth layer.
Refrigerate or let cool completely before cutting into desired sized bars.
Store at room temperature.
This recipe can be cut in half to fill a smaller cookie sheet size.","url":"https://recipe.bluelayer.org/recipe/46552/chocolate-peanut-butter-krispie-bars"},{"id":"46543","title":"Swedish Chocolate Cake","ingredients":"water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Put the water in a small skillet, it should cover the bottom, add chocolate broken in pieces and heat on middle heat until the chocolate has melted, stir occationaly.
Take from the stove, add flour and baking powder and stir with a spoon.
Bake at 300 in silicon muffin cups for about 10 minutes but do not overbake.","url":"https://recipe.bluelayer.org/recipe/46543/swedish-chocolate-cake"},{"id":"46540","title":"Beer Marinade","ingredients":"alcoholic beverage, beer, regular, all
oil, olive, salad or cooking
spices, garlic powder
spices, pepper, black
salt, table","directions":"Combine all ingredients in small bowl and whisk to ensure everything is mixed properly.
Add half of the marinade to the appropriate size freezer/storage bag or Tupperware container and add meat.
Then add the remaining marinade and cover the container/seal the bag.
Next, place bag/container in the fridge for at least 4-5 hours for best results.
During this time period, move everything around 1-2 times.
Keep a bit of marinade around to baste meats while grilling.
Just dont baste in the last minute or two of cooking, since the marinade had raw meat in it.
Or you can heat the marinade in a saucepan, simmering for a few minutes to kill any germs.
The hoppier the beer, the stronger the flavor!
So careful what you use to not overdo it.
For steaks, I recommend replacing lighter beer with darker beer, like a Schwarzbier, stout or bock.
This marinates around 2.5-3.5 pounds of meat.","url":"https://recipe.bluelayer.org/recipe/46540/beer-marinade"},{"id":"46536","title":"Chocolate Hazelnut Bark","ingredients":"nuts, hazelnuts or filberts
cherries, sweet, raw
spices, ginger, ground
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350.2.
Place hazelnuts on a baking sheet.
Bake at 350 for 20 minutes, stirring once halfway through cooking.
Turn nuts out onto a towel.
Roll up towel; rub off skins.
Coarsely chop nuts.
Combine nuts, cherries, and ginger in a medium bowl.3.
Place chocolate in a microwave-safe measuring cup.
Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds.
Add to nut mixture, stirring just until combined.
Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour.
Break into pieces; serve immediately.","url":"https://recipe.bluelayer.org/recipe/46536/chocolate-hazelnut-bark"},{"id":"46526","title":"Apple Filling for Pies","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, granulated
cornstarch
spices, nutmeg, ground
spices, cinnamon, ground
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Sprinkle lemon juice over apples in saucepan.
Mix next four ingredients together and add to apples.
Mix well.
Add very hot juice to pan, (I microwave juice for 2 minutes) cook, stirring constantly until thickened.
Remove from heat and cool.
Fill a well chilled 9 inch pastry lined pan and cover with top crust.
Bake on lowest rack at 425* for 10 minutes, and finish baking on center rack until bubbling, about 20 minutes more.","url":"https://recipe.bluelayer.org/recipe/46526/apple-filling-for-pies"},{"id":"46524","title":"Peanut Butter Chocolate Rice Krispie Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
syrup, maple, canadian
peanut butter, smooth style, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,","directions":"Combine 1 cup peanut butter, karo syrup and sugar and bring to a boil.
Remove from heat and pour in rice krispie cereal.
Mix together and put into 9 x 13 pan.
Do not smash too much, or it will be too solid and difficult to eat and cut through.
Mix together 1 cup peanut butter and 1 cup chocolate chips.
Melt in microwave, 30 seconds at a time, mixing after each interval until melted.
Pour over rice krispie treats.
Put into fridge and let set for 2 hours.
Then ready to serve.","url":"https://recipe.bluelayer.org/recipe/46524/peanut-butter-chocolate-rice-krispie-treats"},{"id":"46511","title":"Almond Sesame Mounds","ingredients":"nuts, almonds
seeds, sesame seeds, whole, dried
butter, without salt
vanilla extract
honey
spartan, real semi-sweet chocolate baking chips,","directions":"In a pan over medium heat melt butter.
Add almonds, sesame seeds and vanilla and let brown.
Stir in the honey and brown a little more.
Remove from heat and let cool slightly.
In the meantime line a baking sheet with wax or parchment paper.
Using 2 teaspoons arrange small elongated mounds of nut mixture.
Flattened slightly.
Let cool.
(These are chewy not hard like bittle).
If you would like to add chocolate:.
Just melt in microwave for 1 minute in a small dish, then dip the candy pieces in or drizzle the chocolate over the candy.","url":"https://recipe.bluelayer.org/recipe/46511/almond-sesame-mounds"},{"id":"46490","title":"Vanilla Hearts","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
vanilla extract","directions":"Preheat the oven to 180 C.
Sift flour into a big bowl.
Cut butter into small pieces.
Using your fingers work the butter into the flour until a crumbly dough has formed.
Add sugar and vanilla essence and knead well (it takes some minutes until the dough has the right consistency).
Roll out the dough (it is supposed to be very thick-approx.
2-3 cm) and cut out hearts.
Place on a lined baking sheet and bake for 10-15 minutes.
Let cool and store in an air-tight box.","url":"https://recipe.bluelayer.org/recipe/46490/vanilla-hearts"},{"id":"46442","title":"Easy Gluten Free Cereal","ingredients":"nuts, walnuts, english
yogurt, greek, plain, nonfat
blueberries, raw","directions":"Place walnuts in a ziploc bag then use a heavy item like a mug to smash the walnuts into very small granola size pieces.
Place walnuts in a cereal bowl.
Scoop yogurt over walnuts.
Top with fresh or defrosted blueberries.
Note: I highly recommend using Brown Cow Brand Yogurt it tastes amazing, and try it with their plain yogurt too - it will make you automatically go mmm - it's so creamy and delicious!
MMMMM!","url":"https://recipe.bluelayer.org/recipe/46442/easy-gluten-free-cereal"},{"id":"46430","title":"Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cream, sour, cultured
spartan, real semi-sweet chocolate baking chips,","directions":"Coat bottom and sides of an 8-inch pie plate lightly with butter.
Combine chocolate syrup and chocolate chips in a small microwave-safe bowl.
Microwave on HIGH (100% power) until hot for about 45 seconds.
Stir until smooth.
Reserve 1/4 cup of the chocolate mixture.
Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.
Press mixture over bottom and up sides of prepared pie plate
Freeze until firm about 15 minutes.
Combine reserved chocolate mixture and sour cream in a small bowl, mix well.
Spread half the ice cream in the prepared pie plate.
Drizzle with half the sour cream mixture
Top with remaining ice cream and drizzle with remaining sour cream mixture.
Freeze covered pie for 1 hour or until firm.","url":"https://recipe.bluelayer.org/recipe/46430/chocolate-chip-ice-cream-pie"},{"id":"46426","title":"Microwave Cheese","ingredients":"cream, fluid, heavy whipping
lemon juice, raw","directions":"Microwave milk for 30 seconds or until just slightly warm.
Mix in lemon juice (or vinegar) and stir a few times until lemon juice has reached all parts of the milk.
Microwave the mixture for 40 seconds.
You should see small pieces of a soft white substance (your cheese) floating in a clear yellowish liquid (whey).
Put the mixture over a strainer and drain out the whey by pressing with a spoon.
Flip the cheese upside down and strain again.
Press a clean napkin against the strainer under the cheese towards the end of the straining process.
Move the cheese to a bowl and enjoy.
If not used immediately, spread cheese on a cheesecloth or a clean tablecloth and let sit over a bowl or cup for at least one hour to drain away more of the whey.
Squeeze cloth to get rid of the last bit of liquid.
Run cheese in a food processor if you wish for a smoother texture.
Use within a week.","url":"https://recipe.bluelayer.org/recipe/46426/microwave-cheese"},{"id":"46421","title":"Chocolate Cereal Pie Crust","ingredients":"candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Heat marshmallows, syrup and butter until marshmallows have melted.
Pour mixture over cereal and stir until coated.
(Save 1/2 cup mixture to sprinkle over top of an ice cream pie, if desired.)
Press cereal into greased 9\" pie pan.
Freeze.
Fill shell with filling of your choice.
Let stand at room temperature for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/46421/chocolate-cereal-pie-crust"},{"id":"46404","title":"Poppy Chow","ingredients":"snacks, popcorn, air-popped (unsalted)
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
butter, without salt
vanilla extract
sugars, powdered","directions":"In microwave or double boiler, melt chocolate, peanut butter, and butter until melted.
Stir in vanilla.
Place the popped popcorn* in a large bowl and pour the chocolate mixture over all.
Stir until evenly coated.
Add the powdered sugar and stir until each piece is covered.
Spread out on cookie sheets to set the chocolate.
Try not to eat the whole batch immediately.
If you have any leftover, store in an airtight container.
*Be sure to first remove any unpopped kernels from the popcorn!
We dont want any broken teeth!","url":"https://recipe.bluelayer.org/recipe/46404/poppy-chow"},{"id":"46401","title":"Crispy Fried Okra!","ingredients":"okra, raw
oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
cornmeal, degermed, unenriched, yellow","directions":"For fresh okra, rinse it under cold running water and pat dry.
Trim both ends from the okra and then cut each piece of okra into one inch slices.
Frozen sliced okra can also be used.
Heat the oil in a deep skillet on medium heat until it reaches 375 F. I usually do this while Im prepping the okra.
Place the flour, buttermilk and cornmeal mix in three separate medium-sized bowls.
First, coat the okra in the flour, then place it in the buttermilk, making sure all sides are well coated, and finally put it into the cornmeal mix for the last coating.
Gently add the okra to the heated oil.
Make sure that you dont crowd the pot so your okra can have room to get crispy on all sides.
Cook until golden brown, then remove it from the hot oil with a strainer.
Place on paper towels to drain excess oil.
So good!","url":"https://recipe.bluelayer.org/recipe/46401/crispy-fried-okra"},{"id":"46398","title":"Di's Chocolatey Peanut Brittle","ingredients":"cocoa, dry powder, unsweetened
leavening agents, baking soda
butter, without salt
sugars, granulated
syrups, corn, light
cream, whipped, cream topping, pressurized
nuts, cashew nuts, raw","directions":"Lightly butter a cookie sheet.
Set aside.
In a small bowl stir together cocoa and baking soda.
Add butter and set aside.
In a heavy 2 quart saucepan stir together sugar, corn syrup and whipping cream.
Cook over medium heat, stirring constantly until sugar is dissolved.
Stir in the nuts you are using.
Continue cooking, stirring frequently, until mixture reaches 300F on candy thermometer, or until syrup, when dropped into very cold water, separates into threads which are hard and brittle.
(Bulb of candy thermometer should not rest on bottom of saucepan.
).
Remove from heat.
Stir in cocoa mixture.
Immediately pour onto a prepared cookie sheet.
With tongs or wooden spoons, quickly spread and pull into 1/4\" thickness.
Place cookie sheet on wire rack, and cool completely.
Break into pieces, and store in a tightly covered container.","url":"https://recipe.bluelayer.org/recipe/46398/dis-chocolatey-peanut-brittle"},{"id":"46387","title":"Peanut Butter and Raisin Porcupines","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, ricotta, whole milk
cheese, ricotta, whole milk
peanut butter, smooth style, without salt","directions":"Place the cereal in a shallow dish.
With your hands, crumble into smaller pieces.
In the work bowl of a food processor fitted with a metal blade, combine the raisins and milk powder.
Process for about 2 minutes, or until the raisins are finely chopped.
Remove to a bowl.
Add the ricotta and peanut butter.
Stir until smooth.
Lightly oil you hands with vegetable oil spray.
One at a time, shape the raisin mixture into small balls (2 level teaspoons each).
Roll each ball into the cereal to coat lightly.
Press to adhere with bits of cereal.
Continue with the remaining misture.
Set the balls in a plastic storage container.
If there is more than one layer, separate them by waxed paper.","url":"https://recipe.bluelayer.org/recipe/46387/peanut-butter-and-raisin-porcupines"},{"id":"46383","title":"Warm Springs Fried Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine dry ingredients; cut in butter.
Add enough warm milk to make a soft dough, easy to handle.
Knead on floured board until dough is very smooth and soft but elastic.
Do not use a lot of extra flour.
Divide dough into 6 to 8 balls and brush the tops with melted butter.
Cover and let stand 30 to 45 minutes.
Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick.
Fry in deep fat.
Dough should rise immediately to surface.
Cook until brown on one side, turn, and brown on other side being careful to not pierce crust.
Drain on absorbent paper and serve hot.","url":"https://recipe.bluelayer.org/recipe/46383/warm-springs-fried-bread"},{"id":"46380","title":"Apple Berry Crisp Recipe","ingredients":"apples, raw, with skin
cornstarch
apple juice, canned or bottled, unsweetened, without added ascorbic acid
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
spices, cinnamon, ground
salt, table","directions":"Preheat over to 375 degrees.
Toss apples in cornstarch.
Place in a 2 qt casserole or possibly deep-dish pie pan.
Pour juice over apples.
Mix Butter Buds and water.
Combine flour, oats, sugar, cinnamon and salt.
Moisten mix with Butter Buds and water mix just till crumbly.
Scatter over apples.
Bake till crisp on top, about 45 min.
If crumb mix does not brown, place under broiler 3-5 min, watching carefully so it doesn't burn.","url":"https://recipe.bluelayer.org/recipe/46380/apple-berry-crisp-recipe"},{"id":"46379","title":"Sicilian Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
semolina, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey
water, bottled, generic
seeds, sesame seeds, whole, dried","directions":"For the pre-ferment:.
Stir together the flours, salt, and yeast in a large bowl or the bowl of an electric stand mixer.
Add 3/4 cup water, stirring until everything comes together and makes a coarse ball (you can mix it with the paddle attachment -- I think it is easier to do it by hand).
Adjust the flour or water as needed; the dough shouldn't be too sticky or stiff.
Flour your work surface and transfer the dough.
Knead for 4-6 minutes (or mix with the dough hook for 4 minutes), or until the dough is soft and pliable, \"tacky but not sticky.
\".
Transfer the dough to a lightly-oiled bowl and roll it around to coat with oil.
Cover the bowl with plastic wrap and ferment at room temperature for one hour, or until it swells to 1 1/2 times its original size.
Remove the dough from the bowl, knead lightly to degas, and return it to the bowl, covered with plastic wrap.
Refrigerate for up to three days or freeze in an air-tight plastic bag for up to three months.
Bread:.
Remove the pre-ferment from the icebox and cut into 10 small pieces (I use kitchen shears).
Let it sit an hour, covered with plastic wrap, to take off the chill.
Stir together the bread flour, semolina flour, salt and yeast in a large bowl or bowl of an electric stand mixer.
Add the pre-ferment pieces, oil, honey, and 1 1/4 cups water.
Stir until the dough forms a ball, or use the paddle attachment at low speed.
Add water in dribbles as necessary to achieve a soft and pliable dough.
Lightly flour your work surface and knead your dough (or use a dough hook at low speed), adding flour as needed to achieve a soft but not sticky dough, for about 10 minutes.
Form the dough into a ball, lightly oil a large bowl, and roll the dough around in the bowl to coat with oil.
Cover the bowl with plastic wrap.
At this point I refrigerate the dough overnight.
Mr. Reinhart, instead, ferments the dough at room temperature for 2 hours or until it doubles, divides the dough gently in three pieces, shapes the dough (see below), taking care not to degas it too much, places the dough on a baking pan (or pans) lined with parchment, sprinkles with sesame seeds (see below), covers with plastic wrap, and refrigerates overnight.
As explained in the preamble, in my hands the dough over-rose in the refrigerator, lost its shape, and wouldn't rise in the oven.
And thus I divide, shape and bake the loaves the next day as explained below.
It gives me more control of the proofing process.
The next morning take the dough from the refrigerator (it will have grown) and divide it gently into 3 pieces.
Gently shape as you wish, taking care to degas as little as possible.
To achieve the S shape shown in the photograph, extend each dough piece to about 24 inches.
Working from each end simultaneously, coil the dough (in opposite directions) towards the center.
Place the shaped doughs on parchment-lined pans, mist with water, sprinkle with sesame seeds if desired, mist with vegetable oil spray, and cover with plastic wrap.
Proof the dough for an hour or two; it is ready for the oven when it stays dimpled when poked.
The loaves should be about twice as large as when first shaped, but DON'T let them over-rise.
Preheat the oven to 500F (my oven is too rickety to get that hot; I have to use the convection option).
Uncover the doughs and place in the oven; Pour 1 cup of water in the steam pan.
Mr. Reinhart also sprays the oven walls with water three times at 30 second intervals, and then reduces the heat to 450F.
Bake for about 15 minutes and then rotate the pans 180 degrees.
Gently separate the loaves if they are touching.
Continue baking for 10-15 minutes to achieve a rich golden brown.
The internal temperature of the bread should be about 200-205F.
Transfer the loaves to a cooling rack and cool for at least 45 minutes.
To freeze, when cooled, wrap each loaf in a freezer bag and close with a wire twist.","url":"https://recipe.bluelayer.org/recipe/46379/sicilian-bread"},{"id":"46371","title":"Warm Potato Salad by Biltmore","ingredients":"vinegar, cider
sugars, brown
water, bottled, generic
salt, table
potatoes, raw, skin
bacon, meatless
celery, raw
fresh red onions,
oil, olive, salad or cooking","directions":"Combine vinegar, brown sugar, water, salt in a 2 gallon suacepan and bring to a boil.
Add the potatoes and cook for 25 minutes or just tender (Yukon golds take longer).
In the meantime, slice bacon into small pieces.
Brown in a skillet until crispy.
Remove from skillet.
Reserve the bacon drippings.
Add the olive oil to the bacon drippings.
Warm over medium heat and add onion and celery.
Sautee until slightly wilted.
Add the bacon back to the skillet.
When potatoes are tender, drain off the liquid.
Add the bacon mixture to the hot potatoes, toss and serve.
The recipe suggests this serves 10 side portions.
In my opinion, it serves less but then I loved it.
I say 6-10 depending on the serving size.","url":"https://recipe.bluelayer.org/recipe/46371/warm-potato-salad-by-biltmore"},{"id":"46370","title":"Pasta With Oyster Mushrooms","ingredients":"sauce, oyster, ready-to-serve
spices, garlic powder
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, vegetable broth, ready to serve
lemon juice, raw
tomatoes, red, ripe, raw, year round average
salt, table
spices, pepper, black
kashi, steam meal, chicken fettuccine, frozen entree
cheese, parmesan, hard","directions":"Separate oyster mushrooms into pieces.
Saute mushrooms and garli in butter in a large skillet until soft, about 5 minutes.
Stir in flour.
Cook 1 minute.
Add milk, broth, and lemon juice to skillet; heat to boiling.
Reduce heat and simmer, uncovered, until liquid is reduced by half.
Stir in tomato, salt and pepper; cook over medium heat until hot.
Spoon over pasta and top with cheese.","url":"https://recipe.bluelayer.org/recipe/46370/pasta-with-oyster-mushrooms"},{"id":"46368","title":"Gingerbread Baked in Jars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
molasses","directions":"Preheat oven to 325F (160C).
Sterilize 5 canning jars, lids and rings by boiling them for 15 minutes.
Remove the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them.
Once the jars are cool enough to handle, use a pastry brush to grease them with shortening, set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves.
Stir in margarine, water and molasses until well blended.
Divide batter among the 5 jars (they should be about 1/2 full).
Place jars onto a cookie sheet or they'll tip over.
Bake in preheated 325F (160C).
oven for 35 minutes or until cake tester inserted in center comes out clean.
Move the jars around in the oven while they're baking, so they'll bake evenly.
Have your HOT lids ready.
Using HEAVY-DUTY MITTS (the jars ARE HOT!)
Take one jar at a time from the oven and place a lid on, then the ring.
Tightly screw on lids--do it FAST because the lid gets REAL hot!
Allow jars to cool on your countertop.
Once the jars are cool, decorate with round pieces of cloth.
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls or a wad of batting on top of the lid (makes it poof-y on top), then a piece of cloth on top and screw the ring back on.
Decorate as desired.","url":"https://recipe.bluelayer.org/recipe/46368/gingerbread-baked-in-jars"},{"id":"46367","title":"Peach Blueberries Pie Recipe","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
peaches, yellow, raw
blueberries, raw
butter, without salt","directions":"Makes 9\" pie.
Put bottom crust in pie plate.
Combine sugar, flour, cinnamon and mix well.
Stir lightly onto sliced peaches and blueberries.
Dot with butter and cover with top crust.
Bake in 400 degree oven for 40 to 50 min.","url":"https://recipe.bluelayer.org/recipe/46367/peach-blueberries-pie-recipe"},{"id":"46364","title":"Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Stir together the flour and salt with a fork to blend.
Cut the fat into the flour using a food processor, pastry blender, or 2 knives.
(For pies with liquid fillings like custard or cooked fruit fillings that are thickened with cornstarch or tapioca, the bits of fat should be evenly small, and the mixture should resemble a coarse meal.
This will result in a mealy pie crust, which is less likely to become soggy as the pie bakes.
For pies to be filled with fruit or another nonliquid filling, leave some bits of fat in larger pieces, about the size of a small pea, for a crisp and flaky texture in the baked crust.)
Drizzle a few tablespoons of the ice water over the surface of the flour mixture and quickly rub the water into the flour.
Continue to add the water, a tablespoon or so at a time, just until it holds together when you press a handful of it into a ball.
The dough should be evenly moist, not wet, and shaggy or rough in appearance.
Turn the dough out onto a lightly floured work surface.
Gather and press the dough into a ball, wrap well, and let chill in the refrigerator for 20 minutes.
Unwrap the dough, place it on a lightly floured work surface, and scatter a little flour over the top.
Alternatively, place the dough between sheets of parchment or waxed paper.
Roll out the dough for the bottom crust of a pie into an even round about 13 inches in diameter (for a 9-inch pie pan).
It should be about 1/8 inch thick.
Fold the dough in half or roll it loosely around the rolling pin, and gently lift and position it over the pan.
Unfold or unroll and ease the dough into the pan without stretching, making sure that the pan sides and the rim are evenly covered.
Press the dough gently against the sides and bottom.
Trim the overhang to 1 inch.
Tuck the dough overhang under itself and flute the edges.
Fill and bake the pie according to recipe directions.
Pie doughs may be soft and difficult to roll either because they are too warm, a little too much water has been added to the dough, or the weather is humid.
Using marble pastry boards and rolling pins, which stay cooler than the surrounding air, helps to keep pastry dough cool and easy to handle.
Another trick to working with pie dough is to roll out the dough between two pieces of parchment or waxed paper.
This technique can be a big help to the novice baker.","url":"https://recipe.bluelayer.org/recipe/46364/pie-dough"},{"id":"46333","title":"Oven barbecue ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sauce, barbecue
spices, pepper, black
spices, garlic powder","directions":"Wash the ribs and cut into pieces ,let's dain
In big mixing bowl add barbecue sauce, black pepper and garlic mixed till everything combined
In large zip lock bag arrange the rips and pour in the mixtures and marinate for 4 hours
Preheated the oven at 190c for 10 minutes
Arrange the rips in deep baking dish and bake for 2 hours.
Note that you must keep pouring the sauce on bake ribs every half hour to get all the flavours in","url":"https://recipe.bluelayer.org/recipe/46333/oven-barbecue-ribs"},{"id":"46330","title":"Blueberry & Spice Sauce","ingredients":"sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
water, bottled, generic
lemon juice, raw
blueberries, raw","directions":"Rinse and clean blueberries.
If using frozen dry pack Blueberries, thaw them first.
In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradually stir in water and lemon juice.
Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil.
Add blueberries; cook and stir until mixture comes to a boil.
Serve warm over ice cream or cake or frozen pies.
MICROWAVE: In 1-quart glass measure, combine sugar, cornstarch, cinnamon and nutmeg.
Gradually add water and lemon juice.
Microwave on full power (high) 2 to 3 minutes or until mixture boils.
Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils.
Proceed as above.","url":"https://recipe.bluelayer.org/recipe/46330/blueberry-spice-sauce"},{"id":"46314","title":"Ice Cream Truffles","ingredients":"ice creams, vanilla
ice creams, vanilla
ice creams, chocolate
pascha, organic bitter-sweet dark chocolate chips,
oil, olive, salad or cooking
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pistachio nuts, raw","directions":"Line large rimmed baking sheet with waxed paper.
Using 1 1/2-inch round ice cream scoop or round 1 tablespoon measuring spoon and working quickly, scoop out 8 round balls each of vanilla, coffee, and chocolate ice cream, placing ice cream on prepared baking sheet.
Freeze ice cream overnight.
Combine chopped chocolate and vegetable oil in large metal bowl.
Place bowl over saucepan of barely simmering water; stir until chocolate is melted and smooth.
Remove bowl from over water.
Cool chocolate until barely lukewarm.
Place almonds, coconut, and pistachios in 3 separate medium bowls.
Line 3 pie dishes or plates with waxed paper.
Working with 1 vanilla ice cream ball at a time and working quickly, drop into lukewarm melted chocolate.
Using fork, turn to coat and lift out chocolate-coated ball.
Drop ball off fork into bowl with almonds, using hands to turn to coat.
Place truffle in 1 prepared pie dish.
Repeat with remaining vanilla ice cream balls, melted chocolate, and almonds; place in freezer.
Repeat same procedure, dropping coffee ice cream balls into melted chocolate, then coconut, and dropping chocolate ice cream balls into melted chocolate, then pistachios.
Freeze all ice cream truffles until firm, about 2 hours, then cover and keep frozen.
(Can be made 3 days ahead.
Keep frozen.)
Place 1 almond-coated ice cream truffle, 1 coconut-coated truffle, and 1 pistachio-coated truffle on each of 8 plates and serve.","url":"https://recipe.bluelayer.org/recipe/46314/ice-cream-truffles"},{"id":"46310","title":"Benne Wafers","ingredients":"seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees.
Toast sesame seeds in a pie pan for 4 minutes, stirring occasionally, until golden brown.
Transfer toasted seeds to plate to cool.
In a lg bowl, sift together dry ingredients.
Cut in shortening til mixture resembles coarse meal.
Stir in sesame seeds; add milk and mix til blended.
Turn dough onto lightly floured surface and knead briefly.
Divide dough in half; roll out as thinly as possible (at most 1/4\" thick).
Cut out using 2\" cookie or biscuit cutter.
Place on ungreased cookie sheet and sprinkle with salt.
Bake for 14 minutes, or til deep golden brown.
Let cool slightly; transfer to wire rack to finish cooling.
Wafers can be stored in an air-tight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/46310/benne-wafers"},{"id":"46309","title":"Nutty English Toffee","ingredients":"butter, without salt
nuts, walnuts, english
sugars, granulated
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Generously grease an extra-large (or two medium) cookie sheet(s) with butter.
Chop nuts and spread them in an even layer over the cookie sheet(s).
Set the cookie sheet(s) off to the side.
Cut the pound of butter (4 sticks) into sections and dump it, along with the pound of sugar into a large pot.
Insert a candy thermometer into the pot clipping it onto the side.
Make sure that the thermometer is not touching the bottom of the pot, but rather just resting in the liquid.
Bring the butter and sugar to a slow, rolling boil over medium heat.
Boil over medium heat stirring constantly until the mixture reaches between 295 and 300 F on the thermometer.
As soon as it hits that temperature, stop stirring and let it boil to 305 F. The concoction should be about the color of caramel, or a little lighter.
When it hits 305 F, immediately remove the boiling butter and sugar from the heat and pour in the vanilla (have this already measured out).
Pour the liquid toffee mixture into the pre-greased cookie sheet(s) spreading the mixture evenly over the nuts with a rubber spatula.
Let it sit for a few minutes and then sprinkle the chocolate chips over the top.
With your rubber spatula, spread the chocolate into an even layer over the toffee.
Place it in the fridge for a bit, then in the freezer for a few hours to speed up the hardening of the chocolate.
When the chocolate has completely set and hardened, take it out of the freezer, turn it upside down onto the counter or a cutting board and give it a few whacks with the side of a wooden spoon to break it up into bite sized pieces.
Store leftovers in an airtight container.","url":"https://recipe.bluelayer.org/recipe/46309/nutty-english-toffee"},{"id":"46306","title":"Mashed Potato Cakes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black","directions":"Divide the mashed potatoes into 8 equal portions.
Use your hands to form 1/2-inch thick patties.
Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking.
Mix the flour with the salt and pepper in a pie plate.
Coat the potato patties in the flour mixture.
Add the potato cakes to the pan and reduce the heat to medium-low.
Cook until they have formed a golden crust, 15 to 20 minutes.
(Peek underneath using a spatula before turning.)
Turn and cook the other side until golden brown, about 15 minutes.
Season with additional salt and pepper and serve hot.
Note: Make mashed potatoes from the \"innards\" of the Garlic Roasted Potato Skins by mashing them with 1/2 cup hot milk and 4 tablespoons of softened, unsalted butter.
Don't forget to season them with salt and pepper!
Chill the mashed potatoes overnight for the best results.","url":"https://recipe.bluelayer.org/recipe/46306/mashed-potato-cakes"},{"id":"46304","title":"Sticky Sweet Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
salt, table
pumpkin, raw
spices, cinnamon, ground
spices, ginger, ground
oil, olive, salad or cooking
honey","directions":"Preheat your oven to 300 degrees F. Spread out clean pumpkin seeds onto a lined, rimmed baking sheet (I like to use a Silpat).
Place into the preheated oven for 20 minutes, stirring halfway through.
Remove and place into a small bowl or cup.
In another small bowl, combine 2 tablespoons dark brown sugar, salt, pie spice, cinnamon and ginger.
Stir to combine.
Once seeds are dried in the oven, heat the olive oil in a skillet over high heat.
Add in the pumpkin seeds, remaining one tablespoon dark brown sugar and honey.
Stir constantly until the sugar thickens, about 45 seconds to a minute.
Remove to a large bowl and top with the sugar/spice mixture.
Toss to coat, and then spread back out onto the lined baking sheet to cool.
Serve.","url":"https://recipe.bluelayer.org/recipe/46304/sticky-sweet-pumpkin-seeds"},{"id":"46295","title":"Scottish Shortbread With Brown Sugar","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Cream together the butter and sugar.
Gradually add the white flour and stir until well blended.
Press the mixture into two 8 inch greased pie pans.
Flute the edges and prick with a fork.
Bake in a 400 degree oven for 15-20 minutes.
While still hot, cut into wedges, then let cool.","url":"https://recipe.bluelayer.org/recipe/46295/scottish-shortbread-with-brown-sugar"},{"id":"46289","title":"Uighur Nan With Cumin and Onion","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table
onions, spring or scallions (includes tops and bulb), raw
spices, cumin seed","directions":"Sprinkle the yeast over the warm water in a large bowl.
Stir to dissolve.
Stir in 3 cups flour, a cup at a time.
Stir the dough 100 times in the same direction, about 1 minute, to develop the gluten.
Add 2 teaspoons salt, then continue adding flour until the dough is too stiff to stir.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding more flour if necessary to prevent sticking.
Clean and lightly oil the bread bowl.
Add the dough, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
Position a rack in the lower third of your oven and arrange quarry tiles, if you have them, on the rack, leaving a 1-inch gap between the tiles and the oven walls.
If you have no quarry tiles, place 1 large or 2 small baking sheets on the rack to preheat.
Preheat the oven to 500 degrees.
Punch the dough down and turn out onto a lightly floured surface.
Divide into 6 pieces.
Using lightly floured hands, flatten each piece into a 4to 5-inch round.
Cover the rounds with a dry cloth.
Keeping the remaining pieces covered as you work, roll each dough round out on a lightly floured surface into a 10-inch round.
The dough may spring back as you roll; it's best to work on 2 or 3 dough rounds at a time, alternating between them, to give the gluten time to stretch before you resume rolling.
Then cover the large rounds with plastic wrap and let rise for 10 minutes.
Working with 2 breads at a time, using a bread stamp or a fork, stamp the center portion of each bread; work from the center out until the dough is thoroughly pricked and flattened, leaving a 1 1/2- to 2-inch rim all around.
Sprinkle a scant teaspoon of scallions, a generous pinch of cumin seed and a generous pinch of salt over the center of each bread, then dip your fingers in water and sprinkle the centers of the breads.
Slide each round onto a baker's peel or flour-dusted baking sheet and slide off onto the quarry tiles or preheated baking sheet.
Bake until the tops of the breads begin to brown, 8 to 10 minutes.
Transfer to a rack to cool for 5 minutes, then wrap in a cloth to keep soft and warm.
Repeat with the remaining dough, scallions, cumin and salt.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/46289/uighur-nan-with-cumin-and-onion"},{"id":"46278","title":"Garlic Bagels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, garlic powder
leavening agents, baking soda
corn, sweet, white, raw","directions":"Sprinkle the yeast and sugar into 1/2 cup of the water in a small bowl.
Leave for 5 minutes and then stir to dissolve.
In a large bowl, mix the flour, garlic powder and salt together.
Form a well in the center and pour in the dissolved yeast.
Pour half of the remaining water into the well.
Mix in the flour and stir in the reserved water as needed, forming a firm and moist dough.
Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes.
Gradually work in as much additional flour as possible while comfortably kneading to form a stiff and firm dough.
Put the dough in a lightly oiled bowl, turning the dough to coat it.
Cover with a towel and let rise for 1 hour or until doubled in size.
Punch down and let the dough rest 10 minutes.
Divide the dough into 8 pieces.
Shape each piece into a ball; cup between your hands and press the bottoms together between your palms.
Press down to get rid of air bubbles and roll the dough between your palm and the work surface to form a smooth ball.
Coat a finger in flour and press it through each ball to form a ring.
Work the rest of your fingers into the hole, stretching the ring and widening the hole to about 1/3 of the bagels diameter.
Place the bagels on a lightly oiled baking sheet and cover with a damp towel.
Let rest for 10 minutes and preheat the oven to 425 degrees F.
In a small bowl, mix olive oil and garlic together.
Bring a large pot of water to a boil and then reduce to a simmer.
Carefully sprinkle in the baking soda.
Use a perforated skimmer to lower the bagels into the water in batches of 2 ro 3.
Boil, uncovered, until they rise to the surface, about 1 minute.
Turn them over once.
Then remove from the pan, letting the water drain, and transfer to a lightly oiled baking sheet that has been sprinkled with corn meal.
Bake 12-15 minutes.
Remove bagels from the oven.
Using a brush, coat the bagels with the olive oil-garlic mixture.
Return back to oven and bake until golden, about 5 minutes.
Remove and cool on a wire rack.
Bagels can be kept in an airtight container in the refrigerator for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/46278/garlic-bagels"},{"id":"46258","title":"Grilled Brown Sugar & Maple Glazed Canadian Bacon","ingredients":"bacon, meatless
sugars, brown
syrup, maple, canadian","directions":"Just follow our simple steps
PLACE a 2 1/2 lb piece of Canadian Peameal bacon (pickled/cornmeal) in a lightly greased 11 x 9 x 2 inch foil baking pan.
BARBECUE on medium heat with barbecue lid opened for 15 minutes, turn over and grill for another 15 minutes until bacon is hot.
COMBINE 3/4 cup Kraft Brown Sugar Barbecue Sauce and 1/4 cup maple syrup in a small bowl.
Brush mixture over bacon frequently and grill for an additional 15-20 minutes.
Remove from grill and let stand 5-10 minutes before slicing in diagonal slices across grain to serve.","url":"https://recipe.bluelayer.org/recipe/46258/grilled-brown-sugar-maple-glazed-canadian-bacon"},{"id":"46257","title":"Low Fat Pie Crust - Flaky Oat Pie Crust","ingredients":"oat bran, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the oats or oat bran, flour, baking powder, and salt in a medium-sized bowl, and stir to mix.
Add the oil and just enough of the milk to form a stiff dough, stirring just until the mixture holds together and forms a ball.
Coat two 12 inch x 12 inch pieces of waxed paper with nonstick cooking spray.
Lay the dough on 1 of the sheets of waxed paper, and pat it into a 7-in.
circle.
Place the other sheet of paper over the circle of dough and, using a rolling pin, roll the dough into an 11-in.
circle.
Coat a 9 inch deep dish pie pan with nonstick cooking spray.
Carefully peel the waxed paper from the crust and press the crust into the pie pan.
Pinch the edges of the crust or press with the tines of a fork to make a decorative edge (As an alternative, you can also pat the crust into the pan.
Pinch off pieces of dough and press them in a thin layer against the sides of the pan.
Then fill in the bottom with the remaining dough).
For a prebaked crust, prick the crust with a fork at 1-in.
intervals, and bake at 400 degrees (200 C.) for about 12 minutes, or until lightly browned.
Allow the crust to cool to room temperature before filling.
When a prebaked crust is not desired, simply fill and bake as directed in the pie recipe.","url":"https://recipe.bluelayer.org/recipe/46257/low-fat-pie-crust-flaky-oat-pie-crust"},{"id":"46255","title":"Chocolate Cranberry Ginger Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
cornstarch
leavening agents, baking soda
salt, table
spices, ginger, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
spices, ginger, ground
cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F and line baking sheets with parchment paper.
In a large bowl, whisk together the dry ingredients (flour, sugar, cocoa powder, cornstarch, baking soda, salt, ground ginger).
In a medium bowl, stir together coconut oil, applesauce, and vanilla extract.
Pour wet ingredients into dry ingredients and mix until incorporated.
Stir in crystallized ginger and dried cranberries.
The dough will be thick.
Roll dough into small balls and place about 2 inches apart on the prepared baking sheets.
Bake for 1214 minutes, being careful not to over-bake.
Let cool for 10 minutes before transferring cookies to a wire rack to cool completely.
Notes: 1.
You can find crystallized ginger in a couple of different places.
The first few times I made these, I used Trader Joes crystallized candied ginger chunks and chopped them into small pieces.
This year I used Archer Farms crystallized ginger from the spice aisle in Target.
The cornstarch can be omitted, but it gives the cookies a softer and chewier texture.
Drizzling (vegan) chocolate on top of these cookies is also a good idea and dresses them up a bit.
You can make the dough ahead of time, shape them into balls, and place in a Ziploc bag in the freezer until youre ready to bake them.
Just let them thaw a little bit before placing them in the oven.
Baked cookies last up to 5 days in an airtight container or up to 3 months in the freezer.","url":"https://recipe.bluelayer.org/recipe/46255/chocolate-cranberry-ginger-cookies"},{"id":"46235","title":"Delicious Milk Chocolate Toffee With Almonds","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
water, bottled, generic
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Line a large baking sheet with foil, then lightly coat the foil with cooking spray.
Place the almonds in a single layer on top of the foil.
In a heavy saucepan over high heat cook the butter with sugar, water, vanilla and salt for about 15-18 minutes stirring constantly until a candy thermometer reads 310 degrees; remove from heat and immediately pour the hot mixture over the almonds (do not scrape the pan!
).
Sprinkle immediately with the chocolate chips, then spread chocolate evenly to 1/2-inch from the sides.
Sprinkle with ground walnuts; let stand until firm.
Break into small pieces, then store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/46235/delicious-milk-chocolate-toffee-with-almonds"},{"id":"46234","title":"Candy Cane Popcorn Crunch","ingredients":"snacks, popcorn, air-popped (unsalted)
spartan, real semi-sweet chocolate baking chips,
candies, white chocolate","directions":"Pop popcorn.
1/2 cup of unpopped popcorn yields approximately 10 cups of popped popcorn.
Make 24 cups of popcorn.
This is approximate-- not to worry if you have 22 cups or 28 cups-- it is a forgiving recipe.
Put candy canes into a food processor.
Finely crush.
Melt dipping wafers following the package instructions.
I used the microwave instructions-- very simple& easy.
Put popcorn into a large bowl-- you need a really big bowl-- I actually used 2 bowls.
Add melted dipping wafers to popcorn and stir to coat.
A gentle hand is a good idea-- Add crushed candy canes and gently mix.
Spread popcorn mixture onto paper lined cookie sheets.
I used non stick aluminum foil-- it worked well-- I used 2 cookie sheets.
Place cookie sheets in frig for approximately 30 minutes or until coating hardens-- I had 2 cookie sheets and not enough frig space so I put 1 cookie sheet in the frig and the other cookie sheet in the freezer (for 15 minutes only) to harden the coating-- Remove from frig/freezer-- break into pieces.
Store in airtight container in a cool dry place for up to 1 week or in the freezer for up to 6 weeks (I have not tried storing in the freezer yet).","url":"https://recipe.bluelayer.org/recipe/46234/candy-cane-popcorn-crunch"},{"id":"46233","title":"Vernon B's Tangy Smoked Sausage","ingredients":"pork sausage, link/patty, unprepared
catsup
sugars, brown
horseradish, prepared
salt, table
spices, pepper, black","directions":"Cut sausage inyo bite-size pieces and put in a slow cooker.
Mix together the next 5 ingredients and pour over sausage.
Stir well to coat the sausage with sauce.
Cover and cook on low for 1 - 2 hours.","url":"https://recipe.bluelayer.org/recipe/46233/vernon-bs-tangy-smoked-sausage"},{"id":"46212","title":"Cinnamon Sugar Crumb Topping","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
butter, without salt","directions":"In a small bowl, combine flour, brown sugar and cinnamon.
Add butter, stirring until incorporated.
Using your fingertips, finish working butter into flour mixture, squeezing until a nice crumbly mixture forms.
Sprinkle topping over prepared pie, crisp or crumble according to recipe.","url":"https://recipe.bluelayer.org/recipe/46212/cinnamon-sugar-crumb-topping"},{"id":"46204","title":"Great \"danesh' Crunchies","ingredients":"wheat flour, white, all-purpose, unenriched
honey
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
vanilla extract
spices, cinnamon, ground
water, bottled, generic","directions":"Preheat oven to 325*.
Lightly spray a cookie sheet and set aside.
Mix all dry ingredients except cinnamon.
Then all wet ingredients.Mix thoroughly.
Knead dough on lightly floured surface till smooth.
Roll out into 1/2\" thick square patty --
Sprinkle cinnamon over entire surface.
Roll dough into a light log.
Wrap and freeze for 30 minutes.
slice into 1/2\" pieces.
Bake on prepared baking sheet for 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/46204/great-danesh-crunchies"},{"id":"46185","title":"Cathead Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Mix dry ingredients and sift into mixing bowl, then cut in lard or crisco until the mixture resembles a coarse meal.
Stir in buttermilk until it is incorporated with the flour mixture.
The dough will be kind of wet and very sticky.
Flour your hands and turn the dough out onto a lightly floured surface.
Roll the dough in the flour just enough to make it handleable - you don't want it to stick to your hands too much, but don't work in too much extra flour either or the biscuits will be heavy and taste of raw flour.
For each biscuit, pinch off a piece of dough about the size of a large egg or a small lemon and pat out in the ungreased pan with your hands.
You don't want it to be really flat, just pat it down a bit so it's relatively biscuit-shaped and about 1 inch high.
Bake at 475 degrees for 10 to 12 minutes until the tops are golden brown.
Keep your eye on them while they're in the oven so they don't burn.
Brush tops of biscuits with melted butter, if desired.","url":"https://recipe.bluelayer.org/recipe/46185/cathead-biscuits"},{"id":"46184","title":"Rugelach cookies","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
vanilla extract
apricots, dried, sulfured, uncooked
sugars, brown
sugars, granulated
spices, cinnamon, ground
nuts, walnuts, english","directions":"In the bowl of a standing mixer fitted with a paddle attachment, cream together the cream cheese, butter and sugar.
Add the vanilla and mix to incorporate.
Add the flour and salt and mix until everything is combined.
Divide your dough into 4 equal pieces (the dough will be very sticky at this point but thats ok) wrap each one with some plastic wrap and pop them in the fridge for about 8 hours or overnight.
Take the dough out of the fridge about 45 minutes before youre ready to use it.
Preheat your oven to 350 degrees F and line a couple of baking sheets with parchment paper, set them aside.
To make the filling, mix together the brown sugar, granulated sugar, walnuts and cinnamon, set aside.
Add the apricot preserves in a microwave safe bowl and pop it in the microwave for a few seconds just to loosen it up a bit.
Take each piece of dough, roll it out to a 9 circle on a well floured surface (if the dough cracks and breaks, gather it up, warm it with your hands and re-roll it) brush or spread some of the preserves over the surface of the dough and sprinkle some of the cinnamon sugar mixture over the top.
Lightly press the sugar filling into the dough using your hands, cut the circle into 12 little triangles and starting from the wider end, roll them up like little crescents.
Repeat this process with the remaining dough and filling.
Place them seam side down on your baking sheet and brush the tops with some egg wash.
Before you bake them, pop them in the fridge for about 15 minutes so the dough can firm up a bit.
Bake them in your preheated oven for about 20 to 25 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/46184/rugelach-cookies"},{"id":"46179","title":"Lighter Pie Crust from Cooking Light Magazine","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
vinegar, cider
sugars, powdered
salt, table
shortening, vegetable, household, composite","directions":"Preheat oven to 400 degrees F.
Combine 1/4C flour, water and vinegar with a whisk until well blended.
Combine 3/4C flour, sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Add the water slurry, and toss with a fork until flour mixture is moist.
Gently press mixture into a 4\" circle on heavy-duty plastic wrap; cover with add'l wrap and roll dough into a 12\" circle.
Freeze for 10 minutes.
Remove 1 sheet of plastic wrap; let stand for 1 minute or until dough is pliable.
Fit dough, plastic-wrap side up, into a 9\" pie plate or tart pan.
Fold edges under or flute decoratively.
Line bottom of dough with a piece of foil; arrange pie weights on foil.
Bake at 400 degrees F for 20 minutes or until edge is lightly browned.
Remove pie weights and foil.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/46179/lighter-pie-crust-from-cooking-light-magazine"},{"id":"46176","title":"Unleavened Communion Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
honey","directions":"Preheat oven to 350F Mix the flour and salt.
Add the water to the oil without mixing.
Add this to the dry mix and add in the honey.
Mix with a fork.
Flatten onto a cookie sheet lined with parchment paper.
Score into bite-sized pieces, or use a bottle cap to make round wafers.
Bake 10-15 minute.","url":"https://recipe.bluelayer.org/recipe/46176/unleavened-communion-bread"},{"id":"46170","title":"Samoa Rice Krispie Treats","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
butter, without salt
dulce de leche
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"To make the Rice Krispie treats, toast the coconut in a dry frying pan/skillet over medium heat until lightly brown, tossing occasionally.
This step is completely optional, but really amps up the coconut flavour.
Line an 8x8-inch square pan with parchment paper, ensuring you leave some paper hanging over both ends of the pan.
Set aside.
Melt the chocolate chips in the microwave on low, heating in 30-second blasts until completely melted and smooth.
Set aside.
In a large saucepan on a medium-low heat, melt the butter with the dulce de leche.
Turn the heat down and add the marshmallows and stir until completely melted.
Remove from the heat and add the coconut, followed by the Rice Krispies.
Fold the mixture with a rubber spatula until evenly coated, being gentle not to crush the Rice Krispies.
Press the Rice Krispie treats evenly into the pan, using a spatula or the bottom of a glass to help.
Immediately pour the melted chocolate over the top of the Rice Krispie treats, and smooth the chocolate over the top.
Place in the refrigerator to set.
Once completely set, remove from the pan and invert the treats (chocolate side down) onto a chopping board.
Cut into bars.
To make the topping, melt the chocolate in the microwave in 30-second blasts as before until smooth.
Pour the chocolate into a small piping bag or a zip seal bag, snip the end off and drizzle on top of each bar.
Allow chocolate to set before serving.","url":"https://recipe.bluelayer.org/recipe/46170/samoa-rice-krispie-treats"},{"id":"46162","title":"Caramel Popcorn","ingredients":"butter, without salt
sugars, brown
syrups, corn, light
salt, table
leavening agents, baking soda
vanilla extract
snacks, popcorn, air-popped (unsalted)","directions":"Preheat oven to 250 degrees F (95 degrees C).
Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter.
Stir in brown sugar, corn syrup and salt.
Bring to a boil, stirring constantly.
Boil without stirring 4 minutes.
Remove from heat and stir in soda and vanilla.
Pour in a thin stream over popcorn, stirring to coat.
Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour.
Remove from oven and let cool completely before breaking into pieces.","url":"https://recipe.bluelayer.org/recipe/46162/caramel-popcorn"},{"id":"46144","title":"Elsie's Apple Crunch","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
apples, raw, with skin","directions":"Mix 1/4 c flour, oatmeal, brown sugar and butter together to a pie crust-like consistency.
Set aside.
Mix sugar, 2 Tbs flour, and cinnamon.
Grease a 13x9 pan.
Arrange apples in pan.
Sprinkle cinnamon mixture over the top.
Sprinkle oatmeal mixture over the top of this.
Bake at 350 degrees for 45 minutes.","url":"https://recipe.bluelayer.org/recipe/46144/elsies-apple-crunch"},{"id":"46102","title":"Wilderness Shrimp Pie/Camp Irons","ingredients":"crustaceans, shrimp, raw (not previously frozen)
oil, olive, salad or cooking
salt, table
sauce, worcestershire","directions":"In a plastic bag, mix oil, salt and Worcestershire sauce.
Add shrimp and shake to coat shrimp completely.
Put shrimp into pie iron or into a cast iron skillet and cook until done.
(not more than 5 minutes on a hot fire).","url":"https://recipe.bluelayer.org/recipe/46102/wilderness-shrimp-pie-camp-irons"},{"id":"46101","title":"Easy Almond Roca Toffee","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
water, bottled, generic
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Line a cookie sheet with foil and spray it with non-stick cooking spray.
Place almonds in a single layer on cookie sheet.
Cook butter, sugar, water, vanilla and salt in a heavy saucepan over high heat, stirring mixture constantly, 15-18 minutes or until a candy thermometer registers 310F.
Remove from heat and immediately pour over almonds (do not scrape the pan).
Sprinkle immediately with chocolate morsels and spread evenly to 1/2 inch from sides.
Sprinkle with ground walnuts.
Let stand until firm.
Break into small pieces and store in an airtight container.
(The toffee mixture will not coat the entire baking sheet).","url":"https://recipe.bluelayer.org/recipe/46101/easy-almond-roca-toffee"},{"id":"46094","title":"Fondant","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light","directions":"In a saucepan, over medium heat, combine the sugar and water.
Stir until the sugar dissolves.
Stir in the corn syrup.
Bring the mixture to a boil and cook until the mixture reaches the soft-ball stage, between 234 and 240 degrees on a candy thermometer.
Pour the mixture over a dampened marble slab.
Sprinkle it with a little water to prevent a crust from forming and leave to cool for 2 to 3 minutes.
Using a triangular scraper work the sugar syrup scraping it from the slab and turning the sides to the center.
Alternatively, work the fondant in an electric mixer with a dough hook.
Work vigorously particularly when the fondant starts to thicken and become creamy.
After 3 to 5 minutes it will suddenly become stiff.
Break off one piece of fondant at a time and work it by pinching it hard in your fingers until pliable and smooth.
Press all the pieces of pliable fondant together and knead in any flavoring or coloring.
Pack into an airtight container and leave in the refrigerator or a cool place at least 1 hour, preferably 1 day to mellow.","url":"https://recipe.bluelayer.org/recipe/46094/fondant"},{"id":"46089","title":"Oat Rolls","ingredients":"water, bottled, generic
orange juice, raw
oil, canola
honey
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
potatoes, raw, skin
oat bran, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Combine all of the dough ingredients, mix and knead them by hand until you have a soft and smooth dough.
Cover and allow the dough to rise until it's quite puffy, though probably not double in size.
from 1 to 2 hours.
Gently deflate the dough, and transfer it to a lightly greased work surface.
Divide it into 16 pieces.
Shape each piece into a rough ball.
Place the rolls in a baking pan covered with partchment paper.
Space the rolls so that they won't touch each other.
Cover the pan with lightly greased plastic wrap and allow the rolls to rise for another 1 to 1 1/4 hours.
They won't double in size.
Uncover and bake the rolls at 350 degres F until they're golden brown on top but still ligth colored on the sides, about 25 minutes.
Remove them from the oven, and after 3-4 minutes transfer them to a wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/46089/oat-rolls"},{"id":"46086","title":"Quick Herb Biscuits","ingredients":"butter, without salt
parsley, fresh
spices, thyme, dried
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 400 degrees and grease a cookie sheet.
Mash the butter, parsley and thyme together.
Put the flour, baking powder and salt into a food processor or large mixing bowl.
If using a food processor, turn it on and drop the butter in 4 to 5 dollops into the machine while it's running.
If working by hand, rub the butter into the flour until it looks like bread crumbs.
Pour in the buttermilk or milk-vinegar mixture and process or stir until you have a soft ball.
Drop in roughly formed pieces onto the prepared baking sheet.
Bake 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/46086/quick-herb-biscuits"},{"id":"46084","title":"Soy Sauce Baguette (Kneaded with a Spatula)","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
soy sauce made from soy (tamari)
water, bottled, generic
beverages, ovaltine, classic malt powder
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Put the A. soy sauce and water in a small pan, and heat until it almost boils.
Leave it to cool down.
Once it cools, weigh it again and make sure the total weighs 150 g. If there is less, add some water.
Put the flours in a bowl.
Add the malt syrup (if you have it) in the 150 g of cooled liquid from step 1 and dissolve.
Add the liquids to the step 2 bowl with the flours all at once.
Fold and knead the mixture with a spatula using a cut-and-fold motion until it forms one mass.
Cover with plastic wrap so that the dough doesn't dry out, and rest for 10 to 15 minutes.
Knead again, scooping the dough up from the bottom (as if to punch down the dough) for 15 minutes.
This time, put the dough in a clean oiled bowl.
Cover the bowl with plastic wrap.
Leave to rise until doubled in bulk.
(The photo shows the dough after it's risen.)
Take the dough out onto a floured work surface, divide into 2, and punch down lightly to deflate.
Round off each piece into a ball, place seam side down and leave to rest for 15 minutes or so.
Roll out each piece of dough thinly into a long stick shape.
I'm not good at transferring the dough later after it's risen, so I just put it on kitchen parchment paper at this point.
Put the dough on a long thin piece of kitchen parchment paper, and clip the edges together above the dough as shown here to stop the dough from spreading out!
Leave the dough for its 2nd rising.
Start preheating the oven to 250C, including the baking tray, so that's it's heated up when the dough has finished rising.
When the oven has reached temperature and the dough has risen, dust the surface of the dough with flour using a tea strainer.
Slash the tops of the rolls, and drizzle some olive oil into the slashed parts.
Mist the dough, lower the oven temperature to 210C and bake for 25 minutes.
Please adjust the baking time and temperature depending on your oven.
Incidentally the photo here shows 4 baguettes, or double the amount of the recipe, being baked.
The soy sauce is so aromatic, and the crust is so crispy - these baguettes are delicious.
The soy sauce and sugar make them so nicely browned too.
The crumb has some nice air bubbles too.
From here on I'll explain the baking method I came up with after a lot of trial and error.
Attention!
This is all done in my oven.
I have a steam oven made by Hitachi by the way.
Put oven trays on the top and bottom racks upside down, preheat the oven at the maximum temperature of 250C.
Place the kitchen parchment paper with the formed dough on it in between the baking trays (be sure not to burn yourself!)
Don't switch the steam function of the oven on right away.
Wait for 1-2 minutes then switch it on.
Steam for 3 minutes then switch off.
After 15 minutes take out the top baking tray and continue baking.
My oven only maintains the maximum 250C temperature for 5 minutes, plus it doesn't reheat properly.
So I warm it up twice.
If you protect the bread surface inside the small oven with the baking trays on the top and bottom before the slashed parts can open up properly, they will open up very nicely and form beautifully sharp, crispy edges.
With this method, this type of bread with a hard crust and sharp slashed edges bakes up very nicely.
I don't know if it works in other oven.
Please be careful not to burn yourself.
I don't take any responsibility if this method somehow breaks your oven.","url":"https://recipe.bluelayer.org/recipe/46084/soy-sauce-baguette-kneaded-with-a-spatula"},{"id":"46075","title":"Mashed Potatoes","ingredients":"potatoes, raw, skin
salt, table
butter, without salt
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black","directions":"Place the potatoes in a 2-quart saucepan with 1 teaspoon of the salt and cold water to cover.
Bring to a boil, lower the heat and simmer, covered, until completely tender, about 30 minutes.
Test the potatoes by piercing them with a paring knife -- there should be no resistance.
Place in a colander and allow to drain well for several minutes.
Combine the butter, heavy cream and milk in another saucepan and heat gently until the butter has melted.
Keep warm.
Working with the saucepan used to cook the potatoes, pass the potatoes through a food mill or a potato ricer.
If you have any difficulty, add a little of the hot milk and butter to the potatoes.
To serve, place the potatoes over a low fame and begin adding the warm milk mixture.
Whip the potatoes with a wooden spoon or spatula while heating.
When all the liquid is absorbed, season with the remaining salt and white pepper.
Serve piping hot.
Mashed potatoes are best served immediately, but if you are unable to do so, or need them for another recipe, keep the potatoes hot for up to 1 hour by placing them in the top of a double boiler, covered, and held over barely simmering water.","url":"https://recipe.bluelayer.org/recipe/46075/mashed-potatoes"},{"id":"46072","title":"Millionaire Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, salted
sugars, powdered
butter, without salt
sugars, brown
butter, salted
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"If you're making the shortbread from scratch then start here:.
Beat the butter with a wooden spoon to soften it.
Beat in the sugar, followed by the flour (sifted to avoid awkward lumps).
Work the ingredients, first with the spoon, then with your hands, until you have a soft dough that completely stays together without leaving bits in the bowl.
Divide the dough into two equal sized pieces.
Transfer the dough to a flat surface and roll out lightly until it 5mm to a centimetre thick.
Place each half of the dough into a separate 9 inch square tin.
Prick the shortbread all over with a fork.
Cook the shortbread in a very low oven (300F, 150C, GM2) for 50 minutes.
The shortbread will almost certainly not go hard while still in the oven.
It needs to cool before it firms up.
If you have bought 400g of shortbread:.
Place the shortbread in a sandwich bag and bash with a rolling pin until you have a bag of biscuit crumbs.
Melt 50g of butter, add the shortbread crumbs and mix inches.
Press into the bottom of the two 9 inch square tins and refrigerate for 30 minutes.
To make the caramel:.
Place the butter and sugar into a pan over a medium heat and stir until butter is melted and sugar dissolved.
Add the can of sweetened condensed milk.
Increase the heat and stir vigorously until the mixture just begins to boil.
Important: It will look like there is a massive excess of melted butter floating on the top.
If you remove this the mixture WILL NOT SET so LEAVE IT THERE!
Just as the mixture begins to boil (i.e.
you see the first big bubbles break the surface) remove from the heat and continue to stir vigorously for 2 minutes.
Pour the caramel over the chilled shortbread, and leave to set for 20 minutes.
To finish:.
Melt 400g of milk chocolate in a glass bowl over boiling water.
(For the best result, break the chocolate into pieces no smaller than 1 inch square, heat water until it is at a rolling boil, add chocolate, and then reduce to a simmer with only a few large bubbles and DO NOT TOUCH until most of the chocolate has melted).
Pour over the shortbread.
Now refrigerate for several hours until set.
Score each tin into 24 pieces.","url":"https://recipe.bluelayer.org/recipe/46072/millionaire-shortbread"},{"id":"46068","title":"Buttery Soft Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, baking soda
water, bottled, generic
salt, table","directions":"In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water.
Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt.
Make a well in the center; add the oil and yeast mixture.
Mix and form into a dough.
If the mixture is dry, add one or two more tablespoons of water.
Knead the dough until smooth, about 7 to 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil.
Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C).
Grease 2 baking sheets.
In a large bowl, dissolve baking soda in 4 cups hot water; set aside.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.
Roll each piece into a rope and twist into a pretzel shape.
Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets.
Sprinkle with kosher salt.
Bake in preheated oven until browned, about 8 minutes.","url":"https://recipe.bluelayer.org/recipe/46068/buttery-soft-pretzels"},{"id":"46050","title":"Candy Bars","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
candies, caramels
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt margarine in large saucepan over low heat.
Add chocolate chips and melt.
Add peanut butter and caramel stir to blend, add marshmallows stir constantly until all is smooth.
Remove from heat and add Rice Krispies.
Stir until Krispies are covered.
Spray a 9x13-inch pan with cooking spray, spread Krispie mixture in pan, flatten and cool.
When cool cut into 12 pieces.","url":"https://recipe.bluelayer.org/recipe/46050/candy-bars"},{"id":"46047","title":"Magic Bread Box (Yeast Bread All Week With Barely Any Work)","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Start by putting 700g water (about 3 cups + 1 tablespoon) in a 6qt container with a lid.
Just make sure it's not a screw-top container, because you want it to be able to pop off if the dough really expands or gases build up inside.
But you don't want the dough to dry out during the long rise time, so you want something with a decent seal to keep in the moisture.
Sprinkle a tablespoon of salt and 4-8 g (1-2 teaspoons) of yeast on top.
The warmer it is inside where you are going to set the dough to rise, the less yeast you need.
In the summer I use 4g, and the winter 8g.
Great for stretching that pricey jar of yeast as far as it will go!
Dump 1000g of unbleached all-purpose flour on top of that (approx 7-7.5 cups) and mix it up with a big spoon just until all the flour is damp.
Don't knead!
It's very sticky at this point, but still, more of a lump than a batter.
Cover and let it sit out on the counter (out of the sun) all day or all night, until you can see big bubbles in the dough through the clear sides of the container and the container is almost full.
For me this usually takes 6-12 hours.
Recently I've found I can let it sit out just a short amount of time and then just chuck it in the fridge overnight with the same results.
Technically it's ready to bake at that point, but I find it's very difficult to handle until it sits in the fridge for a good chunk of time first.
The coolness makes it a little stiffer.
So once it's risen, chuck it in the fridge for another half a day.
When you're ready, sprinkle the top of the dough with a few tablespoons of flour, just to make the part where you're going to stick your fingers less sticky, but don't work it in at all.
Grab the dough by the floury part, lift it partially out and cut off a piece with a bread knife.
Tuck the edges underneath to form a ball (you may need to go around the edges several times) and put it on a pan sprayed with oil and dusted with cornmeal.
You want to use a pan deeper than the bread is tall.
A dutch oven is ideal, but I use a large loaf pan.
I make about 1/5 of the dough at a time, which is about the size of an orange, but you can use less or more if you adjust baking times.
Put the remaining dough back in the fridge, and use it all up in a 10-14 days.
When you make the next batch, you can even skip cleaning the container out if you want.
The little smudges of leftover flour and dough should incorporate into the new batch with no ill effects.
Recently I've discovered that if you take an extra minute to shape the remaining dough into a ball before putting it back in the fridge, it pays huge dividends.
Just pick up the whole thing and spend a minute tucking the edges under, going around and around, and then plop it back in the container.
Next time you go to cut a hunk of dough off, you'll find the dough is extra bubbly, and it bakes up extra fluffy with nice big air-pocket holes in it.
Let the newly shaped loaf sit for 30-60 minutes, then cover tightly (either with foil, or if your pan is a dutch oven with the lid) to keep in the moisture as the bread bakes.
This eliminates the need for a pan of water in the bottom of the oven.
I used to preheat, but recently I've been putting it in a cold oven with good results.
The large toaster oven I use heats up pretty fast, so that may be why it works so well for me.
At any rate, you want to bake at 450 for a good long time, then take the lid/foil off to brown for a little more.
In my oven, for the size I make (about 1/5 of the dough at a time) that takes about 30-35 minutes, plus 5-10 for the browning.
You will have to experiment with your own equipment.
Let it sit until it cools, then slice and enjoy!
Once it's cut, it goes stale pretty quickly, so don't resist that good bread smell too long -- .
NOTE: You can tinker with the flour any way you want.
Whole wheat, rye, oatmeal, flax, wheat bran, cinnamon, etc.
If you don't want to improvise, just find another recipe you like and use that with this method.
See the book \"Artisan Bread in 5 minutes a day\" for other variations and options like pizza, bagels, pretzles, etc.
NOTE2: If you want to bake all the dough at once, I recommend starting at least 24 hours in advance.
Mix the dough, refrigerate for half a day, take the dough and spend a minute shaping into a ball, then put it back in the fridge for another half a day before taking it out and putting it in its final shape.","url":"https://recipe.bluelayer.org/recipe/46047/magic-bread-box-yeast-bread-all-week-with-barely-any-work"},{"id":"46030","title":"The Best Vanilla Icing/Glaze","ingredients":"butter, without salt
cream, fluid, heavy whipping
salt, table
sugars, powdered
vanilla extract","directions":"Heat butter, cream and salt in a double boiler, off heat whisk in sugar and combine until smooth.
Put back over double boiler and cook whisking at all time 5 minutes.
Remove from heat and add vanilla.
Cool just a bit to drizzle.
This can be made ahead and reheated gently over simmering water to be liquid again.It thickens when cold.
Change the extract flavor to give it a new flavor, or add 1/4 teaspoon ginger or cinna,on or even pumpkin pie spice for another flavor!
!","url":"https://recipe.bluelayer.org/recipe/46030/the-best-vanilla-icing-glaze"},{"id":"46026","title":"Pork Carnitas","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, pepper, black
spices, garlic powder
spices, onion powder
salt, table
spices, oregano, dried
spices, coriander seed
spices, cumin seed","directions":"Preheat oven to 325F.
Mix all spices together.
Put pieces of roast in a single layer in a 9x13 baking pan.
Cover with spices then cover baking pan with foil.
Bake for 2 hours.
Uncover and bake for an additional 20 minutes.","url":"https://recipe.bluelayer.org/recipe/46026/pork-carnitas"},{"id":"46013","title":"Quick-n-Easy Trail Mix","ingredients":"nuts, walnuts, english
nuts, cashew nuts, raw
nuts, pecans
nuts, almonds
bananas, raw
papayas, raw
pineapple, raw, all varieties
raisins, seeded
cereals ready-to-eat, granola, homemade","directions":"Toss all ingredients into a paper grocery bag, except for the granola bars.
Your goal is to crumble up the granola into bite-size pieces.
So get a baseball bat, a rubber mallet, or a jackhammer, and unleash all of the stress and frustration you have accumulated so far this week upon the poor, unsuspecting box o' granola.
(If he sees you doing this, your DH will be extra nice to you for the rest of the day.)
Toss the granola bits into the bag with the nuts and fruit.
Shake.","url":"https://recipe.bluelayer.org/recipe/46013/quick-n-easy-trail-mix"},{"id":"45999","title":"Maple-Bacon Biscuit Bake","ingredients":"bacon, meatless
sugars, brown
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 475F Thoroughly grease an 8\" square or 9\" round pan.
Syrup: Chop the cooked bacon into 1/2\" pieces.
Combine the bacon with the remaining syrup ingredients, stirring until well combined.
Spread in the bottom of the prepared pan.
Biscuits: Whisk the dry ingredients together in a bowl.
Work in the butter until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact.
Add the milk or buttermilk, stirring to make a sticky dough.
Drop the dough in heaping tablespoonfuls atop the syrup in the pan.
A tablespoon cookie scoop, slightly overfilled, works well here.
Bake the biscuits on the middle rack of the oven for 10 minutes.
Turn the oven off, and leave them in the oven for an additional 5 to 10 minutes, until they're golden brown.
Remove the biscuits from the oven, and IMMEDIATELY turn the pan over onto a serving plate.
If you leave the biscuits sitting in the pan after you remove it from the oven, the bacon/maple topping will start to set up and it will be difficult to get it out of the pan.
Lift off the pan, and scrape any syrup left in the pan onto the biscuits.
Pull biscuits apart to serve.","url":"https://recipe.bluelayer.org/recipe/45999/maple-bacon-biscuit-bake"},{"id":"45998","title":"Gooey Rice Krispies Squares","ingredients":"butter, without salt
candies, marshmallows
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In large saucepan over low heat, melt margarine.
Add marshmallows; stir until melted and well blended.
Remove from heat.
Stir in vanilla.
Add cereal, stirring until coated.
Using lightly-buttered spatula, press into buttered 13x 9-inch pan.
Cool and cut into squares.","url":"https://recipe.bluelayer.org/recipe/45998/gooey-rice-krispies-squares"},{"id":"45996","title":"Healthy Brie Crisps","ingredients":"cheese, brie
butter, without salt
wheat flour, white, all-purpose, unenriched
beverages, protein powder whey based
spices, pepper, red or cayenne
salt, table
spices, paprika","directions":"Combine butter and cheese in the food processor and mix until creamy.
Add remaining ingrdients and blend until dough almost forms a ball in the food processor.
Shape into a roll 2 inches roiund and wrap tightly in plastic wrap.
Refrigerate overnight.
Slice rolls into 1/4 inch pieces- place 2 inches apart on cookie sheet and bake at400 degrees for 10-12 minutes or until edges are golden brown.
Cool on rack.
Sprinkle with paprika.","url":"https://recipe.bluelayer.org/recipe/45996/healthy-brie-crisps"},{"id":"45984","title":"Sunflower Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
seeds, sunflower seed kernels, dried
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Butter the sides of a heavy saucepan.
add Sugar, corn syrup and water and bring to a boil, stirring constantly.
cook and stir over medium low heat until candy thermometer reads 260 degrees.
stir in sunflower seeds and butter quickly.
cook until 300 degrees.
remove from heat and stir in vanilla and baking soda.
pour into a buttered baking pan and spread evenly.
cool completly and break into pieces.","url":"https://recipe.bluelayer.org/recipe/45984/sunflower-brittle"},{"id":"45980","title":"Whole Wheat Walnut Bagels (Soft Bagels)","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
nuts, walnuts, english
water, bottled, generic
honey","directions":"Preparation: coarsely chop the walnuts and roast them in a skillet over low heat until they start making crackling noises.
Place all ingredients except the walnuts into a bread machine, select the dough cycle and press start, allowing the machine to do its job until the first rising.
Add the walnuts in the case inside the machine designated for toppings and additions.
When the cycle completes, take the dough out to a working surface, punch it down to let the trapped air out, divide the dough into 4 and roll into balls.
Cover the dough with a damp cloth, and let it rest for 20 minutes.
Punch down again to let the air out and roll out the dough to 20 cm in length.
Place the dough so the longer side lies sideways.
Roll the dough somewhat loosely.
Seal the edges and the seam tightly.
Roll the dough back and forth with your hands, form it into a 25 cm cylinder shape.
Using the bottom of your palm, flatten one of the edges.
Make the dough into a ring, Wrap the end of the dough with the other flattened end made in Step 8.
Form to make it into your desired shape.
Let the dough rest again on a parchment lined cookie sheet.
It is done when the dough has loosened and puffed up.
It took 30 minutes at 30C today.
Preparation during rising; using a large pot that can hold all 4 pieces of dough at once, bring water to a boil.
About 80C, when small bubbles begin to form at the edge of the pot, would be the ideal temperature.
Place a piece of paper towel on the working surface for draining the dough right after boiling.
Preheat oven to 220C.
Add and dissolve honey into the hot water.
Insert the dough, and boil both sides 15 seconds each.
When boiling is done, place it onto the prepared paper towel, and lightly wipe off the excess water.
Reduce the oven temperature to 200C, bake the dough for 15~17 minutes or until golden brown.
The seeds in the main photo are pumpkin seeds that I forgot to add in during the kneading process.
Try baking the bagel with pumpkin seeds.
They'll look very cute.","url":"https://recipe.bluelayer.org/recipe/45980/whole-wheat-walnut-bagels-soft-bagels"},{"id":"45979","title":"Oblea","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Place the flour in a bowl and slowly add the water while stirring until it becomes a very liquid mixture (similar to pancake mix).
In a machine to make obleas (similar to a waffle maker except that it is flat) pour in the center of the hot plate one tablespoon of the mixture, then flatten it with the other hot plate.
Let it toast a bit, then remove the circle from the plate.
Do the same for the next circle, and so on until the mixture is finished.
You need two circles to make one oblea.
Arequipe (Ariquipe):
Combine the milk and the sugar in a large saucepan and let it simmer while constantly stirring with a wooden or heavy plastic spoon, (do not use metal as it will crystallize the milk) until you see the milk changing colour to a nice light brown.
Its consistency should be thicker at that time.
It needs to be stirred for about 3 to 5 hours.
You have to be very patient because the stirring has to be constant so it won't stick to the pot.
Then let it cool down before tasting or spreading it on the oblea.
Making the oblea:
Place one circle on a plate and spread as much arequipe as you want over it.
Place another circle on top.
The oblea is now ready to be eaten.
The arequipe can also be served alone as a dessert.
This is truly a delicious Colombian dessert.
In a hurry?
There is a faster way to make Obleas con arequipe.
For the dough, at the supermarket buy ready-made pieces of hosts.
One can of condensed milk is required for the arequipe.
Place the unopened can of condensed milk at the bottom of large saucepan filled with water over the top of the can.
Let it boil rapidly, and then turn the heat down, so that it boils for about 2 1/2 hours.
Make sure that the can is always covered with plenty of water.
After it has finished boiling, place the pot under running cold water.
When the can is cold, open it and you will see that the milk has become thick and brown.
Follow the steps above: \"Making the oblea.
\".","url":"https://recipe.bluelayer.org/recipe/45979/oblea"},{"id":"45967","title":"All-Purpose Light Piecrust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, sugar, salt, and baking powder in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.2.
Make a well in center of flour mixture.
Combine butter and boiling water.
Pour butter mixture into center of well.
Gently draw flour mixture into butter mixture until moist clumps form.
Press dough into a 4-inch circle.
Cover, and chill 30 minutes.3.
Slightly overlap 2 sheets of plastic wrap.
Unwrap dough; place on plastic.
Cover dough with 2 additional sheets of overlapping plastic wrap.
Roll dough into a 13-inch circle.Chive Piecrust variation:Prepare All-Purpose Light Piecrust, omitting sugar.
Add 2 tablespoons minced fresh chives to flour mixture.1 piecrust (8 servings)Nutritional analysis of Chive Piecrust is per serving: CALORIES 125; FAT 7g (sat 2.8g, mono 3.1g, poly 0.7g); PROTEIN 1.9g; CARB 13.6g; FIBER 1g; CHOL 5mg; IRON 0.9mg; SODIUM 147mg; CALC 15mgNote: Nutritional analysis of All-Purpose Light Piecrust is for entire piecrust.","url":"https://recipe.bluelayer.org/recipe/45967/all-purpose-light-piecrust"},{"id":"45966","title":"Strawberry Shortcake","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
strawberries, raw
sugars, granulated
cream, fluid, heavy whipping","directions":"Preheat the oven to 350.
Dough:
In a large bowl, sift together the dry ingredients and mix in the butter.
Fold in the cream.
On a lightly-floured surface, divide the dough into 4 pieces, and pat into 1-inch-thick rounds.
Bake on an ungreased baking sheet for 35 minutes, until golden.
Filling:
Hull and slice the strawberries, mix with sugar.
Split the shortcakes and spoon the filling onto the bottom half.
Replace the tops and serve with whipped cream.","url":"https://recipe.bluelayer.org/recipe/45966/strawberry-shortcake"},{"id":"45963","title":"Navajo Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
lard
milk, fluid, 1% fat, without added vitamin a and vitamin d
lard
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
salt, table","directions":"Combine the flour, powdered milk, baking powder and salt and sift them into a deep bowl.
Add the 2 tablespoons of lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.
Pour in the water and toss the ingredients together until the dough can be gathered into a ball.
Drape the bowl with a kitchen towel and let the dough rest at room temperature for about 2 hours.
After the resting period, cut the dough into three equal pieces.
Then, on a lightly floured surface, roll each piece into a rough circle about 8 inches in diameter and 1/4 inch thick.
With a small sharp knife, cut two 4- to 5-inch long parallel slits completely through the dough down the center of each round, spacing the slits about 1 inch apart.
In a heavy 10-inch skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking.
The melted fat should be about 1 inch deep, add more lard if necessary.
Fry the breads one at a time for about 2 minutes on each side, turning them once with tongs or a slotted spatula.
The bread will puff slightly and become crisp and brown.
Drain on paper towels and serve warm.","url":"https://recipe.bluelayer.org/recipe/45963/navajo-fry-bread"},{"id":"45958","title":"Freezer Apple Pie Filling - OAMC","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
water, bottled, generic","directions":"In a large bowl, toss apples with lemon juice and set aside.
Pour water into a Dutch oven over medium heat.
Combine sugar, cornstarch, cinnamon, salt and nutmeg.
Add to water, stir well, and bring to a boil.
Boil for 2 minutes, stirring constantly.
Add apples and return to a boil.
Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes.
Cool for 30 minutes.
Ladle into 4 freezer containers or gallon freezer bags, leaving 1/2 inch headspace.
Cool at room temperature no longer than 1 1/2 hours.
Seal and freeze.
Can be stored for up to 12 months.
You can also make pies right away.","url":"https://recipe.bluelayer.org/recipe/45958/freezer-apple-pie-filling-oamc"},{"id":"45950","title":"Coriander Spareribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sugars, granulated
spices, garlic powder
lemon juice, raw
spices, coriander seed
spices, pepper, red or cayenne
salt, table
water, bottled, generic","directions":"Trim excess fat off ribs.
Cut ribs apart between bones.
In a 14x17 inch pan, mix together sugar, garlic, lemon juice, coriander, chilies, salt, and water to make a paste.
Add ribs, stirring gently to coat with seasoning paste.
Cover and chill at least 4 hours or up to overnight.
Bake, covered, in a 400F (200C).
oven until meat is almost tender when pierced, about 1 hour.
Uncover and continue baking, stirring occasionally, until well browned, about 30 minutes.
Lift out of pan and serve hot.","url":"https://recipe.bluelayer.org/recipe/45950/coriander-spareribs"},{"id":"45921","title":"Honey & Rice Flour Bagels","ingredients":"wheat flours, bread, unenriched
rice flour, white, unenriched
leavening agents, yeast, baker's, active dry
honey
salt, table
water, bottled, generic","directions":"Combine all of the ingredients except for the water in a bowl.
Pour in some water warmed to 40C, and mix everything together.
Once the dough has come together, tip it out onto a surface.
Knead the dough for a few minutes, rubbing and stretching the dough along the surface of the counter.
Once the surface of the dough has become smooth, push into it with your fingers to check the elasticity, and separate into 3 equal pieces.
Shape each piece into a ball, cover with a damp cloth and rest the dough for about 10 minutes.
Place the dough seam-side up and roll the dough out into an approximate 15x20 cm oval with a rolling pin or similar.
Roll the dough tightly away from you to create a baton shape.
Flatten one end of the dough and form a donut shape, resting the other end on top of the flat part of the dough.
Securely pinch the 2 ends together, cover with a damp cloth and leave to rest for an additional 20 minutes.
Boil some water in a pan.
Use a low heat, so that they water looks like it's somewhere between boiling and not boiling, then boil each side of the bagel for 30 seconds.
Pat dry the bagels and place them on a baking tray (do this step as quickly as possible) then place the tray in an oven preheated to 200C, and bake for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/45921/honey-rice-flour-bagels"},{"id":"45918","title":"Toasted Pecan Butter Cookies","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325 degrees.
Break each pecan half into 2 or 3 pieces.
Cream butter and sugar with a mixer until pale.
With mixer running, add vanilla and salt, then reduce speed to low.
Gradually add flour, beating until just incorporated.
Stir in pecans until distributed evenly.
Cover dough, and refrigerate until firm, 15 minutes (or overnight; let dough come to room temperature before using).
Drop 2-tablespoon scoops of dough onto baking sheets, 2 inches apart.
Bake, rotating sheets halfway through, until edges of cookies are golden, about 15 minutes.
Let cool on sheets on wire racks for 5 minutes.
Transfer cookies to wire racks, and let cool.
Cookies will keep, covered, for up to 2 days.
Dust with confectioners' sugar just before serving.","url":"https://recipe.bluelayer.org/recipe/45918/toasted-pecan-butter-cookies"},{"id":"45911","title":"Auntie Bonnie's Potato Cucumber Salad","ingredients":"potatoes, raw, skin
chives, raw
mustard, prepared, yellow
vinegar, red wine
horseradish, prepared
seeds, flaxseed
salt, table
spices, pepper, black
pickles, cucumber, sour","directions":"In a medium pot, boil the cubed potatoes in water until they can be pierced easily with a fork.
In a small bowl, whisk together the chosen herb, mustard, vinegar, horseradish, oil, salt and pepper.
Once the potatoes are done, drain and rinse under cold water until cool.
In a medium bowl, mix together the potatoes, cucumber, and dressing just before serving.","url":"https://recipe.bluelayer.org/recipe/45911/auntie-bonnies-potato-cucumber-salad"},{"id":"45895","title":"My Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
water, bottled, generic","directions":"Preheat your oven to 375 degrees.
Mix all the dry ingredients (minus the water and butter) in a bowl.
Cut the butter into 1/2-inch cubes, and drop them into the flour mix.
Add the water, and start kneading.
At first, you'll just have flour-crusted butterballs, but after a while it'll start to soften.
As soon as you have a big buttery ball,stop kneading.
Spread the dough out into a 9-inch pie dish.
Make sure you maintain a consistent thickness.
Bake at 375 degrees for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/45895/my-pie-crust"},{"id":"45881","title":"Ghirardelli English Toffee","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
nuts, pecans
butter, without salt
sugars, granulated
water, bottled, generic
salt, table
vanilla extract","directions":"Preheat oven to 350F
Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides.
Place the foil shell on a baking sheet, and set aside.
In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305F (hard-crack stage), stirring occasionally (watch closely after it reaches 290F because the temperature will increase rapidly).
When the mixture becomes dark golden brown, immediately remove the pan from the heat.
Stir in the vanilla extract.
Pour the mixture into the foil shell.
It will spread but may not reach the edges of the square.
Cool at room temperature for 45 minutes, or until hard.
Melt the chocolate according to instructions on the side of package.
Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into chocolate.
Let set at room temperature 1 hour, or until the chocolate is set.
Break toffee into pieces.
Store covered at room temperature for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/45881/ghirardelli-english-toffee"},{"id":"45867","title":"Spiced Butternut Squash","ingredients":"squash, winter, butternut, raw
oil, canola
spices, ginger, ground
spices, nutmeg, ground
spices, cinnamon, ground
salt, table
sugars, brown","directions":"Preheat oven to 400 degrees F.
Mix the ginger, nutmeg, and cinnamon in a small bowl and set aside.
Peel and seed the squash, then cut into 1-inch pieces.
Next, place squash and oil into a large bowl, and coat until well coated.
Move squash onto a large baking sheet and spread out in a single layer.
Sprinkle spice mixture, salt, and brown sugar evenly over the squash.
Roast in the oven for 25-30 minutes.
You may need to shake or stir the squash halfway through to cook evenly.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/45867/spiced-butternut-squash"},{"id":"45859","title":"Chunky Sweet Potato Dumplings","ingredients":"sweet potato, raw, unprepared
sugars, brown
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Peel the sweet potatoes and cut into 1cm or so dice.
Soak in plenty of water.
Drain the potatoes very well, transfer to a bowl, sprinkle with light brown sugar and leave for 10 minutes.
Boil water in the steamer.
Cut six 9 cm squares and three 6cm squares of parchment paper.
Moisture will start coming out of the sweet potatoes after 10 minutes.
The moisture will be used as is.
Add flour (no need to sift) and mix with a spatula.
Watch the texture of the dough and add water little by little while mixing.
Just add enough so that there are no lumps of flour, and the dough holds the potato pieces together.
Plop the dough on the parchment paper.
Put the dough and paper in the steamer and steam for 15 to 20 minutes.
There's no need to cover with a kitchen towel.
Test for doneness by sticking a toothpick through a piece of sweet potato; if it's cooked through the dumplings are done.
Make small ones for children, or for when you're just a bit hungry.
You can use less sugar to taste.
If you use white castor sugar, you'll have a clean, sweet flavor.
With light brown sugar the dumplings will have a mild sweetness.
If you use a mixture of white castor sugar and dark brown sugar, the result will be a rich sweet flavor.","url":"https://recipe.bluelayer.org/recipe/45859/chunky-sweet-potato-dumplings"},{"id":"45855","title":"Ghee","ingredients":"butter, without salt","directions":"Line a fine-mesh tea strainer with a piece of cheesecloth, set it over a clean, dry glass measuring cup or pint-size canning jar, and set it aside.
Melt the butter in a small, heavy-bottomed saucepan over low heat, stirring it occasionally to ensure an even melt (otherwise, the bottom part of the block melts and starts to bubble while the top half remains firm).
Once it melts, you will notice that a lot of foam is gathering on the surface.
Scoop the foam out with a spoon or just let it be; the melted butter will eventually stop foaming and start to subside.
Now you can start to carefully skim off the foam.
Some of the milk solids will settle at the bottom and start to brown lightly.
This light browning is what gives Indian ghee its characteristic nutty flavor.
This process will take 15 to 20 minutes.
Once the liquid appears quite clear (like oil) with a light amber hue, pour it through the cheesecloth-lined strainer, leaving the browned milk solids behind, and set it aside to cool.
When the ghee is cool, pour it into a storage jar (if it isnt already in one) and shut it.
Keep it at room temperature, right next to your other bottled oils; it will solidify, even at room temperature.
(I dont find it necessary to refrigerate ghee, but if you wish, by all means do so.
I have kept mine at room temperature for many months, without any concern for rancidity or spoilage.
Because ghee has no milk solids in it, and thats what can turn butter rancid, I do as millions in India do, and leave it out.)","url":"https://recipe.bluelayer.org/recipe/45855/ghee"},{"id":"45848","title":"German Gossamer Crisp Spice Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
apples, raw, with skin
spices, cloves, ground
spices, cardamom
spices, pepper, red or cayenne
butter, without salt
molasses
sugars, brown","directions":"In a medium bowl stir together flour, ginger, apple pie spice, cloves, cardamom, and red pepper; set aside.
In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add molasses and brown sugar.
Beat until combined.
Beat in flour mixture just until combined.
Divide dough in half; cover and chill for 1 hour or until easy to handle.
Preheat oven to 375F
On a lightly floured surface roll half of the dough at a time to a 1/16 inch thickness.
Using a 2-inch round scalloped cutter, cut out dough.
Place cutouts 1 inch apart on an ungreased cookie sheet.
Bake in preheated oven for 5 to 6 minutes or until edges are browned.
Transfer cookies to wire racks; cool.
Makes about 66.
TO STORE: Place in layers separated by waxed paper in an airtight container, cover.
Store at room temperature.
Better Homes Christmas Cookies.","url":"https://recipe.bluelayer.org/recipe/45848/german-gossamer-crisp-spice-cookies"},{"id":"45844","title":"Spiced Pecan Crust","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, brown
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together flour, pecans, sugar and cinnamon.
Stir in margarine until well blended.
Pat mixture into a lightly greased 9 inch pie pan.
Bake for 8 to 10 minutes in the preheated oven.","url":"https://recipe.bluelayer.org/recipe/45844/spiced-pecan-crust"},{"id":"45843","title":"Deep Dish Apple Butter Pumpkin Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
egg, white, raw, fresh
sugars, granulated
water, bottled, generic
vinegar, distilled
butter, without salt
pumpkin, raw
sugars, brown
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
spices, cloves, ground
egg, white, raw, fresh
egg, white, raw, fresh
milk, canned, condensed, sweetened","directions":"Using pie shell ingredients, blend together flour, sugar, & salt.
Cut in shortening.
Add egg white, vinegar, and water.
Mix well.
On floured work surface, roll out 1/4 inch (or less) thick.
Place in deep pie dish and trim overhanging edges.
You will have extra dough left--set it aside for now.
Preheat oven to 425F.
Using filling ingredients, combine apple butter, pumpkin, sugar, salt, & spices in bowl.
Stir in slightly beaten egg whites.
Gradually add milk & mix well.
Pour into pie shell.
Lightly brush exposed pie crust with egg white.
Cover edges of shell with foil.
Bake for 25 minutes.
While baking, use cookie cutters to cut shapes out of remaining pie dough.
Brush tops of dough shapes with egg white & place in your own pattern on top of filling (I usually do hearts or stars).
Remove foil from pie shell edges & return to oven for 15 more minutes until set.","url":"https://recipe.bluelayer.org/recipe/45843/deep-dish-apple-butter-pumpkin-pie"},{"id":"45838","title":"Coffee-Mate Style Homemade Liquid Coffee Creamer","ingredients":"milk, canned, condensed, sweetened
milk, buttermilk, fluid, cultured, lowfat","directions":"Pour into a large jar and shake until combined.
Add any of the following flavor combinations to the base mix.
French Vanilla Creamer - 2 teaspoons vanilla extract or vanilla coffee syrup.
Vanilla Bean Coffee Creamer - 2 teaspoons vanilla bean paste.
Chocolate - 2-3 tablespoons chocolate syrup, (1 tsp vanilla extract, optional).
Toasted Almond - 2 teaspoons almond extract.
Coconut - 2 teaspoons coconut extract.
Hazelnut - 2 teaspoons hazelnut extract.
Chocolate Almond - 1 tablespoon cocoa powder, 1 teaspoon almond extract.
Strudel - 1 tablespoon cinnamon, 1 teaspoon vanilla extract, 1 teaspoon almond extract.
Vanilla Caramel - 2 tablespoons caramel ice cream topping, 2 teaspoons vanilla extract.
Chocolate Raspberry - 2 teaspoons cocoa powder, 2 tablespoons raspberry syrup.
Irish Cream - 2 tablespoons chocolate syrup, 1 teaspoon instant coffee (Nescafe), 1-2 teaspoons vanilla extract, 1 teaspoon almond extract.
Samoa (like the Girl Scout Cookies) - 2 teaspoons coconut extract, 2 tablespoons chocolate syrup, 2 tablespoons caramel ice cream topping (you can also sub coconut milk or cream of coconut for the regular milk in the base mixture if you don't have coconut extract).
Peppermint Patty - 2 tablespoons chocolate syrup, 1 teaspoon peppermint extract.
Cinnamon Vanilla - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.
Pumpkin Spice - 3 tablespoons pureed pumpkin, 1 teaspoon pumpkin pie spice, 4 tablespoons maple syrup, 1 teaspoon vanilla extract.
Honey Vanilla - 1/4 cup honey, 2 teaspoons vanilla extract.
Almond Joy - 1-2 teaspoons coconut extract (see Samoa), 1 teaspoon almond extract, 2 tablespoons chocolate syrup.
Sweet Cream - Use 1 3/4 cups of heavy cream instead of the milk in the base recipe, 2 teaspoons vanilla extract or the inside of a vanilla bean, scraped, 1 teaspoon almond extract.
Chocolate Orange - 2 tablespoons chocolate syrup, 1-2 teaspoons orange extract.
Chocolate Hazelnut - 2 tablespoons chocolate syrup, 2 teaspoons hazelnut extract.
Cinnamon Cake - 2 teaspoons cinnamon, 2 teaspoons vanilla extract.
Salted Caramel - 2-3 tablespoons caramel ice cream topping, 1/2 teaspoon salt.
Eggnog - replace milk in base recipe with equal amount of heavy cream, 1 teaspoons vanilla extract, 2 teaspoons rum extract, 1 teaspoon ground nutmeg.","url":"https://recipe.bluelayer.org/recipe/45838/coffee-mate-style-homemade-liquid-coffee-creamer"},{"id":"45837","title":"Scottish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, caraway seed
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 375F.
Sprinkle flour on any round or square cake pan or pie plate and set aside.
Place the flour, sugar, baking powder, baking soda, salt, and caraway seeds (if using) in a large mixing bowl.
Add the butter and work it in with your fingertips until the mixture is crumbly and even in texture.
Add the buttermilk and stir with a wooden spoon just long enough to moisten the dry ingredients.
Knead the mixture in the bowl for a minute.
(The purpose of the kneading is not to develop gluten, as with yeast dough, but simply to mix the dough thoroughly-so dont overdo it.)
If the dough is too sticky to handle, add a little more flour.
Shape the dough into a ball about 8 inches in diameter and place on the prepared pan.
Dip a sharp knife in flour and use it to make two deep cuts into the loaf (almost-but not quite-to the bottom) in the shape of a plus sign.
As the bread bakes, the cuts will spread apart.
Bake for about 30 to 40 minutes, or until the bread is golden brown and spread out like an open flower.
Cool on a wire rack.
To serve, pull the bread apart at the cut lines and tear off pieces.","url":"https://recipe.bluelayer.org/recipe/45837/scottish-soda-bread"},{"id":"45822","title":"Oatmeal Scones","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
salt, table
butter, without salt
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix first 4 ingredients and add shortening.
Mix like pie pastry.
Stir soda into milk.
Add to flour mixture.
Roll out and cut in rectangles.
Bake 400F 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/45822/oatmeal-scones"},{"id":"45810","title":"Cheesy Broccoli Soup (Vegan)","ingredients":"nuts, cashew nuts, raw
salt, table
leavening agents, yeast, baker's, active dry
spices, onion powder
spices, garlic powder
dill weed, fresh
spices, pepper, black
water, bottled, generic
broccoli, raw","directions":"In a blender, add the first seven ingredients (cashew pieces through pimentos) and half of the water.
Blend on high until creamy, 2 to 3 minutes.
Pour the mixture into a saucepan and add the rest of water and the chopped broccoli.
Cook over medium-high heat, stirring constantly until slightly thickened and broccoli is tender.","url":"https://recipe.bluelayer.org/recipe/45810/cheesy-broccoli-soup-vegan"},{"id":"45802","title":"Rugelach (Cream Cheese Cookies) Recipe","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and cream cheese together.
Beat in flour little by little.
Knead dough lightly.
Chill 1 hour and then divide dough into two.
Prepare filling by combining ingredients (except maple syrup) and set aside.
Preheat oven to 350 degrees.
Roll out dough into 1/16 of an inch thick.
Cut into 16 pie-shaped wedges.
If dough is sticky, dust with some flour.
Spread a tsp.
of filling on wedge, and roll up the wedge, starting at the widest edge.
Place on ungreased cookie sheet and drizzle with a little maple syrup.
Bake for 15-18 min.","url":"https://recipe.bluelayer.org/recipe/45802/rugelach-cream-cheese-cookies-recipe"},{"id":"45780","title":"Baguettes: Do Try This at Home","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"* *Water for dough: Use 1 cup water in summer (or in a humid environment), 1 1/4 cups water in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Make the starter by mixing the yeast with the water (no need to do this if you're using instant yeast), then mixing in the flour to make a soft dough.
Cover and let rest at room temperature for about 14 hours; overnight works well.
The starter should have risen and become bubbly.
If it hasn't, your yeast may not be working.
Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes.
If nothing happens, replace your yeast, and begin the starter process again.
If you're using active dry yeast, mix it with the water, then combine with the starter, flour, and salt.
If you're using instant yeast, there's no need to combine it with the water first.
Mix and knead everything togetherby hand, mixer or bread machine set on the dough cycletill you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.
Knead for about 5 minutes on speed 2 of a stand mixer.
Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
Turn the dough out onto a lightly greased work surface.
Divide it into three equal pieces.
Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.
Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand.
Flatten it slightly, and fold and seal again.
With the seam-side down, cup your fingers and gently roll the dough into a 15\" log.
Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans.
*.
Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they've become very puffy, about 1 1/2 hours.
Towards the end of the rising time, preheat your oven to 450F; if you're using a baking stone, place it on the lowest rack.
Using a very sharp knife held at about a 45 angle, make three 8\" vertical slashes in each baguette.
Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.
Bake the baguettes until they're a very deep golden brown, 25 to 30 minutes.
Remove them from the oven and cool on a rack.
Or, for the very crispiest baguettes, turn off the oven, crack it open about 2\", and allow the baguettes to cool in the oven.","url":"https://recipe.bluelayer.org/recipe/45780/baguettes-do-try-this-at-home"},{"id":"45770","title":"Nut Pastry Crust","ingredients":"nuts, pecans
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
oil, canola
sweetener, syrup, agave
water, bottled, generic","directions":"Lightly oil a 9-inch pie pan with canola oil spray.
Mix the walnut meal, oat flour, barley flour, salt, and cinnamon in a large bowl.
In a small bowl, mix together the canola oil, agave nectar, and water.
Add the oil mixture to the flour mixture and stir to combine.
Press the dough into the prepared pie pan.
Build up the edges of the piecrust and flute with 2 fingers.
To prebake the piecrust, preheat the oven to 325F.
Bake for 20 to 25 minutes, until golden.","url":"https://recipe.bluelayer.org/recipe/45770/nut-pastry-crust"},{"id":"45739","title":"Granola Krispie Squares","ingredients":"milk, canned, condensed, sweetened
syrups, corn, light
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
cereals ready-to-eat, granola, homemade
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"On medium-low heat, in a large pot, combine the sweetened condensed milk, corn syrup, and peanut butter.
Whisk constantly until well blended and thick.
Remove from heat and stir in granola and rice krispies until completely coated.
Dump into a non-stick 8 x 8 pan and-using an oiled wooden spoon-press into pan.
Chill in fridge, then cut into squares.","url":"https://recipe.bluelayer.org/recipe/45739/granola-krispie-squares"},{"id":"45736","title":"Yummy Almond Butter With 3 Variations","ingredients":"nuts, almonds
salt, table
oil, olive, salad or cooking
cocoa, dry powder, unsweetened
beans, snap, green, raw
beans, snap, green, raw
spices, cinnamon, ground","directions":"Heat a skillet over medium heat.
Meanwhile place almonds in a food processor and chop finely.
Place almond pieces in the skillet and dry toast for about 5 minutes.
The almonds should smell roasty and have a slightly golden brown colour.
Remove from heat and allow to cool slightly.
Place almonds, oil and salt in a food processor and process into a thick paste.
You can also use an immersion blender for this.
If you like your almond butter less thick, just add a little more oil or water until you reach the desired consistency.
Now add in the flavourings of your choice.
Mix them in well with a spoon.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/45736/yummy-almond-butter-with-3-variations"},{"id":"45723","title":"Scalloped Potatoes with Cream","ingredients":"butter, without salt
potatoes, raw, skin
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry","directions":"Position rack in center of oven and preheat to 375F.
Rub 1/2 tblsp butter over 9 inch glass pie dish.
Arrange 1/3 of potato slices in dish.
Season to taste.
Repeat layering and seasoning with remaining potatoes in 2 batches.
Whisk cream and broth in small bowl.
Pour over potatoes.
Dot top with 1 tblsp butter.
Bake until golden, about 55 minutes.
Drizzle 3 tblsps cream over potatoes; bake about 15 minutes longer.
Cool 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/45723/scalloped-potatoes-with-cream"},{"id":"45720","title":"Survival Necklace","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
bananas, raw","directions":"Other supplies: 18 inches string or yarn or dental floss.
Adult job is to take a knife and make a small hole in the center of each piece of fruit and to cut the string.
Tie a piece of cereal to one end of the string and hand it over to the kids!
Kid job is to thread the cereal and fruit onto the string.
Knot the other end of the string into the first piece of cereal and tie it securely.
Wear your necklace when you are hiking and as you need a snack, nibble from your necklace.
Note: I recommend not using candies such as life savers in this because they get so sticky when the kids start eating the necklace and it seems to create a bigger mess and bugs too!","url":"https://recipe.bluelayer.org/recipe/45720/survival-necklace"},{"id":"45715","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Combine first 3 ingredients in heavy-duty stand mixer fitted with paddle attachment.
Blend on low speed.
Add butter; mix on low speed until mixture is crumbly.
Sprinkle with 1/4 cup ice water; mix until dough clings to paddle, adding more ice water by teaspoonfuls if dough is dry.
Gather dough together.
For two 12-inch round crusts, divide dough in half; flatten each into disk.
Roll out each dough disk on floured surface to 12-inch round.
For two 14x10-inch oval crusts, divide dough in half; flatten each into oval.
Roll out each on floured surface to 14x10-inch oval.
DO AHEAD: Can be made 2 weeks ahead.
Wrap each crust in plastic, then foil, and freeze.
Thaw in refrigerator overnight before using.","url":"https://recipe.bluelayer.org/recipe/45715/pie-crust"},{"id":"45713","title":"Peach Praline Pie Recipe","ingredients":"peaches, yellow, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Mix and let stand while preparing pastry or possibly use frzn pie shell.
Line a 9\" pie pan with pastry.
Combine: 1/4 c. packed brown sugar 4 tbsp.
soft butter 1/4 c. minced pecans
Sprinkle 1/3 of this mix over bottom of pastry shell.
Top with peaches.
Sprinkle remaining pecan mix over top.
Bake 450 degrees for 10 min.
Reduce to 350 degrees for 20 min.","url":"https://recipe.bluelayer.org/recipe/45713/peach-praline-pie-recipe"},{"id":"45711","title":"Original Cheese Tempters","ingredients":"butter, without salt
cheese, cheddar
salt, table
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched
nuts, pecans","directions":"Blend the butter, cheese, salt and cayenne pepper together until well combined.
Stir in the flour and mix well.
Shape dough into 3 rolls about 1 1/2 inches in diameter.
Wrap the rolls in plastic wrap and refrigerate until firm.
Preheat oven to 375 degrees F (190 degrees C).
Cut rolls into 1/8 to 1/4 inch thick slices.
Place on a parchment paper lined baking sheet and press a pecan half or piece onto the top of each cookie.
Bake at 375 degrees F (190 degrees C) for about 12 minutes or until set.
Let cool on wire wracks before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/45711/original-cheese-tempters"},{"id":"45701","title":"Biscuit Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium bowl whisk together flour, salt and baking powder.
Cut in the butter to resemble coarse cornmeal.
Add the milk and quickly stir to gather dough into a ball.
Gently, on a lightly floured board roll out to fit the pie plate or top of a deep dish pie.
**Ifyou need this partially baked roll the biscuit dough 1/4 inch thick, place lined pie plate/dish in a 350 degree oven for 10 minutes, fill and continue recipe for pie.","url":"https://recipe.bluelayer.org/recipe/45701/biscuit-crust"},{"id":"45696","title":"Chocolate Crack -- Saltine Toffee Squares","ingredients":"cookies, graham crackers, plain or honey, lowfat
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 375.
Line a jelly roll pan with foil.
Coat with nonstick spray.
Cover the bottom of the pan with a single layer of saltine crackers.
Melt butter and sugar over med-low heat.
Whisk until butter melted and mixture begins to boil.
Boil for 3 minutes, whisking constantly.
All the sugar granules should be melted.
Carefully pour over the crackers.
Bake for 5-6 minutes until bubbly.
The crackers may bubble & lift off the bottom of the baking sheet, don't worry!
Remove from oven and sprinkle with chocolate chips.
Let rest for a couple minutes until choc chips begin to get glossy and soft.
Spread the chocolate over the toffee, sprinkle with nuts, pressing the nuts into the warm toffee.
Cool completely.
*Best results when cooled in in the fridge.
Cut or break into pieces.","url":"https://recipe.bluelayer.org/recipe/45696/chocolate-crack-saltine-toffee-squares"},{"id":"45690","title":"Perfect Neapolitan Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table","directions":"Lightly dust a large bowl with flour.
In a small bowl, whisk the yeast with 1/4 cup of the water and let stand until foamy, about 5 minutes.
In a stand mixer fitted with the dough hook, combine the 1 3/4 pounds of flour with the yeast mixture and the remaining 1 3/4 cups of water and mix at low speed for 1 minute.
Increase the speed to medium and mix until all of the flour is incorporated, about 4 minutes.
Add the salt and mix at medium speed until a soft, smooth dough forms, about 5 minutes longer.
Scrape the dough out onto a lightly floured work surface and form it into a large ball.
Transfer the dough to the prepared bowl and cover the bowl securely with plastic wrap so that its airtight.
Let the dough stand in a warm place until it has doubled in bulk, about 8 hours.
Refrigerate the dough for at least 8 hours or overnight.
Let the pizza dough return to room temperature in the bowl, about 2 hours.
Lightly dust 2 large baking sheets with flour.
Scrape the dough out onto a lightly floured work surface and punch it down.
Using a sharp knife, cut the dough into 5 even pieces.
Form the pieces into balls and transfer them to the prepared baking sheets.
Using the tip of a paring knife, gently pop any air bubbles on the surface of each ball.
Securely cover the dough balls by sliding each baking sheet into a clean 13-gallon plastic kitchen bag and tying them closed.
Let the dough stand in a warm place until it has a little more than doubled in bulk, about 8 hours.
Refrigerate the dough for at least 8 hours or overnight.
Set a pizza stone on a rack in the top third of the oven.
Preheat the oven to 500 for at least 45 minutes.
Meanwhile, remove the baking sheets from the refrigerator and let the dough stand for 20 minutes.
Working on a floured surface and using your fingers, press and stretch a dough ball out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge.
Transfer the dough to a lightly floured pizza peel.
Add toppings to the dough as desired, making sure to leave a 1-inch border around the edge.
Turn the oven to broil for 5 minutes, then return it to 500.
Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible.
Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.
Repeat with the remaining pizza dough and toppings.","url":"https://recipe.bluelayer.org/recipe/45690/perfect-neapolitan-pizza-dough"},{"id":"45685","title":"Parmesan Baked Cod","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, onion powder
spices, paprika
spices, pepper, black
salt, table
butter, without salt
fish, cod, atlantic, raw
cheese, parmesan, hard","directions":"In a shallow bowl mix flour, cornmeal, onion powder, salt, paprika, and pepper.
Pour the meleted butter into a shallow baking dish.
Dredge the cod in the flour mixtue and place in the baking dish, turning each piece over to coat both sides with butter.
Sprinkle with parmesan cheese.
Bake at 450 degrees for 8 to 10 minutes or until cod flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/45685/parmesan-baked-cod"},{"id":"45682","title":"Pastelitos -- Little Fruit Pies (Southwest)","ingredients":"apricots, dried, sulfured, uncooked
sugars, brown
raisins, seeded
nuts, pecans
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"FOR THE FILLING: In a saucepan, put apricots in cold water & simmer gently until fruit is soft, about 30 minutes, then drain.
In a food processor or blender, puree the apricots, then return the puree to the saucepan, add the brown sugar & cook until puree is very thick, about 8-10 minutes.
Remove puree from heat, then add raisins & nuts, & set aside to cool.
FOR THE DOUGH: While the puree is cooling, in a medium bowl, whisk together the flour, baking powder & salt, then cut in the butter & shortening until pea-size pieces form.
Add just enough ice water, 1 tablespoon at a time, to make the flour stick together, then shape into a flattened ball, wrap in plastic & refrigerate for 30 minutes.
When the dough is ready, preheat the oven to 400 degrees F, then cut the flattened ball in half & roll one of the halves out on a GREASED baking sheet.
Spread the fruit mixture on top, ALMOST to the edge.
Roll out the second half of the dough large enough to cover the fruit mixture, then place it on top, before pressing the edges together all around to seal.
In a small container, whisk together the 1/3 cup of sugar & 1/2 teaspoon of cinnamon, then sprinkle that on top of the prepared pastry.
Finally, with the blunt edge of a table knife, mark the pastry into small squares & prick each square with a fork ~ There should be about 30 small squares marked off.
Bake about 20 minutes, or until pastry is lightly browned, then cool & cut into the marked squares.","url":"https://recipe.bluelayer.org/recipe/45682/pastelitos-little-fruit-pies-southwest"},{"id":"45676","title":"Peach Crumble","ingredients":"peaches, yellow, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
oats
butter, without salt
sugars, brown","directions":"Preheat the oven to 375 F. Grease an 8x8-inch baking dish or brownie pan.
Lay the peaches in the buttered pan.
Sprinkle the 1/4 cup of brown sugar over them.
In a large bowl, mix together the flour, cinnamon and oats.
Cut the butter into chunks and add little pieces to the flour rubbing them in with your fingertips until all of it has been added and the butter is in small pieces.
Stir in the brown sugar.
Spread the mixture evenly over the peaches covering them well.
Bake in the oven for about 45-50 minutes until the top is a golden brown with juice bubbling from the sides of the pan.
Once baked, serve warm with custard or a dollop of really good ice cream on top.
Adapted from A Feast Of Scotland by Janet Warren.","url":"https://recipe.bluelayer.org/recipe/45676/peach-crumble"},{"id":"45674","title":"Pigs in a Blanket","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
lard
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cut sausage into 3 inch lengths and split into quarters.
Cut lard into dry ingredients.
Add milk until a small ball is formed.
Roll out to 1/4 in thick.
Cut into 3 inch squares
Roll up a piece of sausage in the pastry.
Place on cookie sheet and bake 425 for 15 to 20 min.","url":"https://recipe.bluelayer.org/recipe/45674/pigs-in-a-blanket"},{"id":"45671","title":"Italian Sesame Seed Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
seeds, sesame seeds, whole, dried","directions":"Set racks in middle and upper part of oven.
Preheat oven to 350F.
Cream butter and sugar together.
Mix flour and baking powder together.
Add to butter mixture, mixing well.
Stir in 1/2 cup water and mix to form dough.
Roll on floured board to about one inch thick.
Cut in pieces about 2 inches by 1 inch.
Roll each piece in sesame seeds.
Arrange pieces on a greased baking sheet.
Bake until golden brown, about 30 minutes.
Cool on wire rack.
Store at room temperature in airtight tin or plastic container.","url":"https://recipe.bluelayer.org/recipe/45671/italian-sesame-seed-cookies"},{"id":"45659","title":"Easiest Pie Crust Ever!","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In a medium bowl, mix flour and salt.
Add oil and water all at once to flour.
With a fork, stir until mixture holds together.
Shape dough into a ball and flatten.
Roll between two pieces of wax paper to a 12\" diameter.
Peel off one piece of wax paper and invert dough, paper side up, into a 9\" pie plate.
Peel off second piece of paper.
Ease an fit pastry into plate.
Trim and flute edges.
NOTE: DO NOT pierce pie crust.
Fill as desired and bake according to pie recipe.
Can be doubled for a 2 crust pie.","url":"https://recipe.bluelayer.org/recipe/45659/easiest-pie-crust-ever"},{"id":"45658","title":"Ginger Crunchies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, ginger, ground
spices, cinnamon, ground
sugars, powdered
syrup, maple, canadian
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to gas mark 3.
Grease baking sheet and place in fridge.
Sift flour, baking powder, baking soda, ginger,and Cinnamon in a large bowl and stir in sugar.
Put the syrup, butter, and milk in a saucepan and heat gently, till melted, then bring to boiling point and turn off.
Pour butter mixture into flour mixture and mix well.
(if too dry add a little more milk).
Take pieces and roll with hands into walnut size pieces.
Place on baking tray and flatten slightly with hand.
Place well apart to allow for spreading.
Bake for 15 mins and allow to cool on trays.","url":"https://recipe.bluelayer.org/recipe/45658/ginger-crunchies"},{"id":"45651","title":"Juicyburger","ingredients":"beef, grass-fed, ground, raw
salt, table
spices, pepper, black
onions, raw
water, bottled, generic
catsup","directions":"Combine first 5 ingredients in skillet.
Cover and steam cook on medium heat.
Stir frequently so that meat is broken up into small loose pieces.
Cook until the meat is no longer pink.
Do not overcook the ground beef.
Drain grease and return meat mixture to skillet.
Add catsup and stir well.
Simmer on low heat until serving time.
You can also transfer the meat to a Crock Pot for parties or picnics.","url":"https://recipe.bluelayer.org/recipe/45651/juicyburger"},{"id":"45650","title":"Vegan/Vegetarian Pie Crust","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
water, bottled, generic","directions":"Add roughly half of the flour into a bowl.
Combine half of the flour with all of the olive oil and mix together.
This is how the mixture from Step 2 should look when mixed.
Add the remaining flour to the mixture from Step 3 and mix in gently with a fork.
When the mixture becomes crumbly like in this photo, add in the water.
This is how it should look when the water has been added.
Mix everything together briskly and gather the dough into a ball.
Roll the dough out flat.
The dough will be easier to roll if you do this on a sheet of parchment paper.
When you've rolled it out a bit, fold the dough in half over itself.
Roll the dough out again.
Repeat the steps above twice more, rolling and folding.
If any crumbs or bits of dough fall of, make sure to fold them back in.
Roll the dough out until roughly 3 mm thick.
If the dough is hard to roll, of if it's crumbling to much, add a bit more water to hold things together better.
Shape the dough into the tin that you are going to use and pierce its it several times with a fork so that it doesn't expand too much in the oven.
If you have any pie weights please use them at this stage of the recipe.
Bake the pie crust in an oven preheated to 200 degrees C for 10-13 minutes.
When it's cooked to how you want it, remove the pie crust from the oven and leave it to cool.
This crust works great in apple pies and with other tart ingredients Please feel free to give it a try.","url":"https://recipe.bluelayer.org/recipe/45650/vegan-vegetarian-pie-crust"},{"id":"45647","title":"Do Chua (Daikon and Carrot Pickle)","ingredients":"carrots, raw
radishes, raw
salt, table
sugars, granulated
vinegar, distilled
water, bottled, generic
sugars, granulated","directions":"Fill a canning jar with boiling water.
Cover and set aside.
Cut carrots and daikon into julienne.
Place into a colander and sprinkle with salt and 2 tsp sugar.
Knead and massage the vegetables for 3-4 minutes, until they expel liquid.
When you can bend a piece of daikon into a circle without it breaking, you are ready to proceed.
Rinse the vegetables in cool running water, then squeeze gently to expel any excess liquid.
In a small pan, bring vinegar, water and 1/2 c sugar to a simmer.
Drain the water from the jar, pack the vegetables into the jar and pour the simmering brine over the vegetables.
Cover tightly.
When it cools to room temperature, refrigerate.
It will keep for up to a month.","url":"https://recipe.bluelayer.org/recipe/45647/do-chua-daikon-and-carrot-pickle"},{"id":"45642","title":"Corn Dodger","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Preheat oven to 400F.
Combine corn meal, salt and fat; add boiling water and beat thoroughly.
Spread batter in pie plates 1/2 to 3/4 inch thick.
Bake for 30 minutes or until crisp and brown.
Serve hot with butter, gravy or as a side to stews.","url":"https://recipe.bluelayer.org/recipe/45642/corn-dodger"},{"id":"45639","title":"Eggless Round Cinnamon Swirl Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
spices, cinnamon, ground","directions":"Put all of the dough ingredients in a bread machine in the order listed.
Start the dough mode.
Punch down the dough, form it into a ball, cover with moistened and tightly rung out cloth, and let sit for 15 minutes.
Prepare the cinnamon sugar while it's resting.
Grease the bread pan.
I use oil cooking spray because it works well for bread pans with many corners and the bread comes out easily.
Roll the dough into a 23 cm x 20 cm rectangle, about the same length as the baking pan.
Spread the dough with cinnamon sugar, leaving 3 cm free on the seam edge, and 1 cm free on the sides.
Roll up the dough.
Firmly pinch the seam closed.
Pull the dough at the ends of the loaf to firmly close Pinch very well, or it will open up.
Put the dough in the bread pan, cover it with a damp cloth and let rise.
I use my oven's bread- rising setting at 35C for 15 minutes.
Preheat oven to 200C
It's ready to bake when the dough has risen about 3 cm over the top of the pan.
Cover with the lid and bake at 200C for 30-35 minutes.
When it's browned nicely, it's ready!
Open the lid and drop the pan on a hard surface to \"shock it,\" to prevent shrinkage.
The cinnamon sugar spiral tastes light and delicious.
You can gobble it up right away.
A round loaf that's easy to cut into pieces to share with friends.
Wrap it like a candy to give as a gift.","url":"https://recipe.bluelayer.org/recipe/45639/eggless-round-cinnamon-swirl-bread"},{"id":"45628","title":"Homemade Cliff Bars (No Bake!)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
seeds, flaxseed
cranberries, dried, sweetened
nuts, walnuts, english
syrup, maple, canadian
sugars, brown
nuts, cashew nuts, raw
vanilla extract
spices, cinnamon, ground","directions":"Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
Bring the syrup and brown sugar to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat.
Stir in nut butter and vanilla until blended.
Pour nut butter mixture over cereal mixture, stirring until coated (mixture will be stiff).
Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper.
Cool in pan on a wire rack.
Cut into 12 bars.
(Wrap bars tightly in plastic wrap and store in the refrigerator).
Variations:.
Chocolate Chip Cookie: Replace the dried fruit with an equal amount of semisweet miniature chocolate chips (or carob chips).
Combine the cereal mixture with the syrup mixture, then let the combined mixture stand 10 minutes before adding the chips.
Peanut Butter Cookie: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts.
Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.
Will You Cherry Me?
Use chopped dried tart cherries for the fruit and lightly salted roasted almonds for the nuts.
Use any nut butter (almond butter is great, but I know, very expensive, and add 1/4 teaspoon almond extract.
Apple Pie: Use chopped dried apples for the fruit and rice syrup or honey for the syrup.
Be sure to add the cinnamon option, and use toasted walnuts or pecans for the nuts.","url":"https://recipe.bluelayer.org/recipe/45628/homemade-cliff-bars-no-bake"},{"id":"45623","title":"Brown Sugar Kielbasa","ingredients":"kielbasa, polish, turkey and beef, smoked
bacon, meatless
sugars, brown","directions":"Preheat oven to 350 degrees.
Cut Kielbasa into 1 inch pieces.
Cut bacon strips in half.
Wrap each piece of kielbasa with 1 piece of bacon and secure with a toothpick.
Place bacon-wrapped sausage pieces standing up on end in a foil-lined pan .
Generously sprinkle the brown sugar all over the sausage pieces.
Bake until bacon is done to desired crispness, usually about 25-30 minutes.","url":"https://recipe.bluelayer.org/recipe/45623/brown-sugar-kielbasa"},{"id":"45620","title":"Easiest Vinegar Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
vinegar, distilled
oil, olive, salad or cooking
water, bottled, generic","directions":"Put all ingredients in a pie pan and stir with a fork until the flour is barely moist.
Use the fingers to press and smooth the dough onto the sides and bottom of the pie pan, forming a fluted edge along the top.
Prick with a fork and bake at 350 until lightly browned.
(or add filling and bake).","url":"https://recipe.bluelayer.org/recipe/45620/easiest-vinegar-pie-crust"},{"id":"45616","title":"Homemade Blueberry Pie Filling","ingredients":"blueberries, raw
sugars, granulated
cornstarch
spices, cinnamon, ground
water, bottled, generic
butter, without salt
blueberries, raw","directions":"Cook and stir 3 pints blueberries, sugar, cornstarch, and cinnamon in a saucepan with water over medium-low heat until sugar is dissolved and mixture is slightly thickened, 10 to 15 minutes.
Remove saucepan from heat and add butter and remaining 1 pint blueberries; stir gently so blueberries stay whole.
Allow to cool.","url":"https://recipe.bluelayer.org/recipe/45616/homemade-blueberry-pie-filling"},{"id":"45615","title":"Crock Pot Sweet-Sour Chicken","ingredients":"catsup
water, bottled, generic
vinegar, distilled
soy sauce made from soy (tamari)
sugars, brown
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cornstarch
water, bottled, generic","directions":"Combine ketchup, water, vinegar, soy sauce and sugar in slow cooker; whisk together well.
Add chicken pieces and stir.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Combine cornstarch and second amount of water in a small bowl; stir into slow cooker when above times have been reached.
Cook on High, stirring often, for 15 to 20 minutes or until thickened.
For faster cooking, pour into saucepan and heat on stove, stirring often, until thickened.","url":"https://recipe.bluelayer.org/recipe/45615/crock-pot-sweet-sour-chicken"},{"id":"45611","title":"Alabama Oven Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
margarine, regular, 80% fat, composite, stick, without salt","directions":"Wash and dry the chicken.
Salt and pepper and then sprinkle lightly with the flour.
Place in greased casserole and pour melted margarine over each piece.
Bake at 375 degrees for 1 1/2 hours until golden brown.
(Ovens vary, please keep checking.
).","url":"https://recipe.bluelayer.org/recipe/45611/alabama-oven-fried-chicken"},{"id":"45607","title":"Nammurah (Harisseh)","ingredients":"seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
yogurt, greek, plain, nonfat
syrup, maple, canadian
nuts, almonds
salt, table","directions":"Mix smeed, sugar, and butter.
Stir baking soda and baking powder in the yogurt.
Add to smeed mixture and blend together.
Grease 17\" x 12\" pan with tahineh, and pour the mixture into pan and smooth the top with 2 tbs of yogurt.
Cut into diamond shapes and place a blanched almond on each piece.
Bake in a 400 degree preheated oven for 30 minutes, or until brown.
Let stand for ten minutes then pour thin syrup (attar) over the surface.","url":"https://recipe.bluelayer.org/recipe/45607/nammurah-harisseh"},{"id":"45604","title":"Melli's Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
honey","directions":"Set oven to 450.
Combine all ingredients until dough forms.
Divide into 12 equal pieces and place on baking sheet (no need to grease).","url":"https://recipe.bluelayer.org/recipe/45604/mellis-biscuits"},{"id":"45601","title":"Athenas Special Snowballs","ingredients":"butter, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,
sugars, powdered","directions":"Start by making a batch of rice krispie treats using the following classic recipe: Melt the butter and marshmallows together in a large microwaveable bowl in 30 second intervals, stirring in between each interval.
Add the Rice Krispies and mix well.
To make the snowballs: Using your hands, roll spoonfuls of the Rice Krispie treat mixture into various sized balls.
Melt the dipping chocolate according to the packages directions.
Dip the Rice Krispie balls into the melted chocolate and place on a cookie sheet covered in wax paper.
(You might find it necessary to freeze the balls for about 10-15 minutes if they are too soft to dip in the chocolate.)
Once all of the balls have been dipped in chocolate, place in the freezer for about 30 minutes to allow the chocolate to harden.
Before serving, sprinkle with powdered sugar to resemble snow.
Can also be used with white dipping chocolate.
*If using the full Rice Krispie treat recipe, you will probably need two 7-ounce tubs of the Bakers Dipping Chocolate.
If cutting the recipe in half, one tub should be sufficient.","url":"https://recipe.bluelayer.org/recipe/45601/athenas-special-snowballs"},{"id":"45599","title":"English Toffee with Almonds","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"First, generously spray a cookie sheet with nonstick spray, set aside.
Process the almonds to a medium crush for topping, set aside.
In a medium saucepan, combine butter, sugar and water.
Cook and occasionally stir over medium heat to 300 degrees F. This should take about 25 minutes or so.
Use a candy thermometer!
(Note: Be careful not to leave the stove after the candy reaches 250 degrees F or so; it comes to hard crack stage very quickly and can burn in a heartbeat!)
As soon as the candy reaches the hard crack stage, pour the molten toffee onto the greased cookie sheet.
It should level out to a nice thickness on its own but you can shimmy the pan back and forth to level it more.
When the hot toffee gets a firm skin starting to cool on top, sprinkle the chocolate chips.
Let the chips soften on the hot toffee and spread them with a spatula to cover.
Immediately sprinkle the crushed almonds on the wet chocolate.
Chill and break into manageable pieces.
Enjoy mes amis!","url":"https://recipe.bluelayer.org/recipe/45599/english-toffee-with-almonds"},{"id":"45590","title":"Savory Galette Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
butter, without salt
water, bottled, generic","directions":"In a medium bowl, combine the flour, salt and the pepper.
Cut in the butter, using your fingers or a pastry cutter, until the mixture resembles coarse cornmeal -- work very quickly so that the butter does not become too warm.
Add the ice water and press the dough gently until it JUST comes together -- DO NOT overmix--it's okay if there appears to be unmoistened flour.
Spread a sheet of plastic wrap over a flat surface and turn the dough out onto it.
Grip the ends of the plastic wrap and pull them together, towards the center, so that the wrap presses the dough together.
Wrap the dough into a ball and refrigerate it for at least 30 minute (At this point, the dough can be wrapped a second time and stored in the freezer for up to 3 months.
To make the pastry, cut the dough into 2 or 8 equal pieces, depending on whether you will make large or individual galettes.
Set the dough on a floured work surface and use the palm of your hand to pat it flat.
Using a rolling pin, roll the dough into a circle about 1/8-inch thick.
Large galettes should be about 14 inches in diameter - small galettes should be about 6-8 inches in diameter.
Set the dough on a baking sheet covered with parchment paper and keep chilled until ready to fill.
(The dough can also be frozen after it has been rolled; be sure to wrap it tightly.
).
Fill with whatever your heart desires and bake in a 400 degrees F oven for about 35-40 min, depending on what you fill it with.
The pastry should be nice and golden brown.
**Variation: For sweet galettes, use 1/4 tsp salt and add 1 tsp sugar at the same time.","url":"https://recipe.bluelayer.org/recipe/45590/savory-galette-dough"},{"id":"45586","title":"Pumpkin Pie Oatmeal","ingredients":"oats
pumpkin, raw
water, bottled, generic
spices, cardamom
pumpkin, raw
sugars, granulated","directions":"Mix all ingredients.
Cook over low heat for 20 minutes, or until thick.
If you want something a bit creamier, use skim milk instead of water.
For Vegan do not use milk.","url":"https://recipe.bluelayer.org/recipe/45586/pumpkin-pie-oatmeal"},{"id":"45585","title":"Peanut Butter Krispies Bars","ingredients":"butter, without salt
candies, marshmallows
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Measure and assemble all the ingredients and utensils.
Grease the 8x8-inch square baking pan.
Melt butter in a large saucepan over medium heat.
Add marshmallows and stir until completely melted.
Remove from heat and add peanut butter and stir well.
Stir in the Rice Krispies until they are well coated.
Press the mixture evenly into the prepared pan and cool on a cooling rack.
Cut into squares.","url":"https://recipe.bluelayer.org/recipe/45585/peanut-butter-krispies-bars"},{"id":"45552","title":"America's Test Kitchen Monkey Bread","ingredients":"butter, without salt
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
spices, cinnamon, ground
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For the Dough: Adjust oven rack to medium-low position and heat oven to 200 degrees.
When oven reaches 200 degrees, turn it off.
Butter Bundt pan with 2 tablespoons softened butter.
Set aside.
In large measuring cup, mix together milk, water, melted butter, sugar, and yeast.
Mix flour and salt in standing mixer fitted with dough hook, (see below for making Monkey Bread without a mixer).
Turn machine to low and slowly add milk mixture.
After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes.
Turn dough onto lightly floured counter and knead briefly to form smooth, round ball.
Coat large bowl with nonstick cooking spray.
Place dough in bowl and coat surface of dough with cooking spray.
Cover bowl with plastic wrap and place in warm oven until dough doubles in size, 50 to 60 minutes.
For the Sugar Coating: While dough is rising, mix brown sugar and cinnamon together in bowl.
Place melted butter in second bowl.
Set aside.
To Form the Bread: Gently remove dough from bowl, and pat into rough 8-inch square.
Using bench scraper or knife, cut dough into 64 pieces.
Roll each dough piece into a ball.
Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl.
Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.
Cover Bundt pan tightly with plastic wrap and place in turned-off oven until dough balls are puffy and have risen 1 to 2 inches from top of pan, 50 to 70 minutes.
Remove pan from oven and heat oven to 350 degrees.
Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes.
Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.
For the glaze: While bread cools, whisk confectioners' sugar and milk in small bowl until lumps are gone.
Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread.
Serve warm.
Monkey Bread Without a Mixer: In step 2, mix flour and salt in large bowl.
Make well in flour, then add milk mixture to well.
Using wooden spoon, stir until dough becomes shaggy and is difficult to stir.
Turn out onto lightly floured work surface and begin to knead, incorporating shaggy scraps back into dough.
Knead until dough is smooth and satiny, about 10 minutes.
Shape into taut ball and proceed as directed.","url":"https://recipe.bluelayer.org/recipe/45552/americas-test-kitchen-monkey-bread"},{"id":"45535","title":"Mom's Oil Crust Pie Shell","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour and salt into a large mixing bowl.
In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk).
Pour liquid mixture all at once into the sifted mixture, and then - with your hands - press the dough into a smooth ball.
Be careful not to overwork the dough or it can become tough; it will be somewhat crumbly and soft.
To use, press the dough into the pie shell and shape the edges into flutes with your fingers.
If there are thin spots, the dough is soft enough to easily to press extra into them with no worries.
Note: use any left over pieces of dough by baking them into little snack crackers.
This dough freezes and thaws really well!","url":"https://recipe.bluelayer.org/recipe/45535/moms-oil-crust-pie-shell"},{"id":"38843","title":"Spiced Carrots","ingredients":"carrots, raw
butter, without salt
sugars, brown
water, bottled, generic
lemon juice, raw
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne","directions":"Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes.
Add brown sugar, stirring until sugar is melted.
Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/38843/spiced-carrots"},{"id":"45499","title":"Framboise","ingredients":"raspberries, raw
alcoholic beverage, distilled, vodka, 80 proof
sugars, granulated
water, bottled, generic","directions":"Pick over raspberries and discard any soft ones.
Place berries in a clean 4-quart glass jar.
Add the vodka, cover with a lid, and let steep for about 2 months in a cool, dark place.
Stir every few weeks.
Line a large strainer with a triple layer of dampened cheesecloth and set it over a bowl.
Strain the mixture through it.
Bring the corners of the cheesecloth together to make a bag.
Twist the ends and squeeze to extract as much liquid as possible.
Discard the pulp.
Wash the jar and return the liquid to it.
Let stand for about 2 hours.
If there is sediment at the bottom of the jar, pour off all the clear liquid into a clean container and filter the remaining cloudy liquid through a coffee filter, changing the filter occasionally to speed up the filtering process.
Combine the sugar and the water in a saucepan and bring to a boil over medium heat.
Boil, stirring, for 2 minutes, until the sugar is dissolved.
Allow to cool to room temperature.
Add about 1 3/4 cups of the sugar syrup to the liqueur and taste.
If necessary, add more, about a 1/4 cup at a time, until you arrive at a satisfactory sweetness.
The amount of sugar syrup will depend on your taste buds and the sweetness of the raspberries.
I like it less sweet, so this step is important to me.
Pour the liqueur into clean, dry bottles, and cork them.
Drink within a year before the color and flavor fade.
Best stored in a cool, dark place.
(I like to wax my bottles.
Get a clean tin can and put in a small pan of boiling water, then add about 1/4 block of household paraffin wax.
Turn off the heat.
Add a colored crayon or two, broken into pieces, and stir with a plastic spoon or a popsicle stick, until everything is melted.
Place everything on several thicknesses of newspaper.
Check the color of your wax on the newspaper, add more crayons if needed to get the color you want.
Immerse the top of the firmly corked bottle so that the wax covers the first 2 inches, remove it and allow to cool for a few seconds, then dip it several more times, always allowing it to cool between coatings, until you can no longer see the cork through the wax.
Let wax set until firm.
(Sometimes I sprinkle glitter into the outside layers of the wax, it adds an even more festive touch!).
Then add a homemade label, ribbons, rafia, whatever!","url":"https://recipe.bluelayer.org/recipe/45499/framboise"},{"id":"45498","title":"Panago's Basic Homemade Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey","directions":"In a medium bowl, combine the warm water (not too hot or you'll kill the yeast), honey and yeast until dissolved.
Leave for 5 - 10 minutes unti lthe yeast activates and the mixture develops a layer of froth on the surface.
In a large bowl, mix the sea salt and flour and make a well in the center.
Add the yeast and olive oil.
Mix together , then use your hands until the dough comes together.
(I did this step in my kitchenaid.
).
Tip the dough onoto a lightly floured surface and knead until th edoor is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchenaid to do this.
If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water.
Shape the dough into a round ball and place in a large, oiled bowl.
Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size.
Punch down the dough to remove the air and place it on a lightly floured work surface.
Divide in 2 and shape each piece into round disks.
Place the dough balls on a sheet of parchment.
Cover with a light coating of oil and let them rise again, for about 20 minutes.
Dough is now ready to add whatever toppings you like and cook.
Bake in a 400 degree oven for approximately 10 minutes.
Keeping an eye on it until the cheese browns and the crust looks done.","url":"https://recipe.bluelayer.org/recipe/45498/panagos-basic-homemade-pizza-dough"},{"id":"45497","title":"Breakfast Energy Balls","ingredients":"nuts, walnuts, english
raisins, seeded
cocoa, dry powder, unsweetened","directions":"Note : at step 2 you can add a couple drops of vanilla extract (or any other aroma), and/or a couple dashes of cinnamon and/or other spices to vary the taste.
Btw you can really use whatever nuts/seeds and dried fruit you want!
I like pumpkin seeds and coconut with apricot and cranberries.
Place all ingredients in a blender for 2 minutes, or until it starts to form clumps and pieces of fruit are barely visible.
Transfer the mixture to a bowl, and work it with your hands to see if it sticks together when pressed hard.
If not, add water, a couple drops at a time, until it does.
Form into 16 half-ounce balls.
You can store them on top of eachother in a container, they won't stick together and won't loose their shape if you carry them.
I recommend refrigerating them overnight to let the flavours blend a little and the texture set.","url":"https://recipe.bluelayer.org/recipe/45497/breakfast-energy-balls"},{"id":"45496","title":"Chestnuts Simmered in their Skins","ingredients":"nuts, chestnuts, european, dried, peeled
sugars, granulated
leavening agents, baking soda","directions":"Cover the chestnuts with boiling water, and leave until they've cooled down.
This makes the outer shell easier to peel.
Remove the outer shell of the chestnuts.
Be careful not to tear the inner skins.
Soak the peeled chestnuts in water.
Be careful not to cut your hands.
Put the peeled chestnuts in a pot, and add enough water to cover completely.
Add baking soda and bring to a boil over high heat.
When it comes to a boil, turn the heat down very low and simmer for 20 minutes.
After 20 minutes, the water will turn reddish-black.
Throw out the water and drain the chestnuts into a colander or sieve.
Rinse out the pot quickly (so that the chestnuts don't dry out.)
Return the chestnuts to the rinsed pot, and run clean water, allowing the water to overflow.
Keep running the water until the water is clear.
Repeat steps 3 to 5 two more times (three times total).
By doing this part properly, the finished chestnuts will not be bitter and will be delicious.
If the chestnuts are big, they may still be bitter, so repeat the steps if needed.
I've used user comments as reference.
When you've repeated steps 3 to 5 three times, soak in water while lightly rubbing the hard skin with your fingers to remove.
Remove the thick fibers with a toothpick.
Be careful not to pierce the skin itself.
When all the fibers have been removed, soak the chestnuts in water.
Put 2 liters of water and 700 grams of sugar in a pot and bring to a boil over high heat.
Turn the heat off, and gently drop the chestnuts.
Heat at a bare simmer (it should just about bubble) over very low heat for 1 hour.
Turn off the heat after an hour, cover with a lid and leave overnight.
Take the chestnuts out after soaking them overnight.
Cover them airtight with plastic wrap so they don't dry out.
Simmer the syrup in the pan to reduce it to 2/3 (let it boil) and strain.
If you don't mind little specks of fiber, you don't need to strain.
Put the chestnuts back in the strained syrup, and simmer over low heat to heat the chestnuts.
Put the hot syrup and chestnuts in sterilized jars.
If you add hot chestnuts to cold glass jars, they may crack so be careful!
(For long-term storage) Put the jars in a pot (the lids too) in water and bring to a boil.
Simmer the jars for about 15 to 20 minutes to sterilize.
Sterilize the spoon you'll use to put the chestnuts in the jars at the same time.
Let the jars and lids dry on clean paper towels.
Boil a kettle of water in the meantime.
Put the chestnuts in the sterilized jars gently, add syrup up to about 1cm below the mouth of the jars, and cover with the lid (don't screw them closed yet).
Line a pot with a kitchen towel, put the filled jars and pour boiling water to about 1/3 of the way up the sides of the jars.
Simmer over low heat for 15 minutes.
After step 15, close the lids up tightly.
Add boiling water up to 2/3 of the jar, and simmer over low heat for 20 minutes.
Take the jars out of the pot and leave to cool down naturally.
When the lids \"pop\" inwards, they're good.
I printed labels on my computer, glued them on the jars and wrapped them up as gifts.","url":"https://recipe.bluelayer.org/recipe/45496/chestnuts-simmered-in-their-skins"},{"id":"45488","title":"Dill Dip","ingredients":"cream, sour, cultured
salad dressing, mayonnaise, regular
dill weed, fresh
spices, parsley, dried
spices, garlic powder
onions, raw","directions":"Mix all ingredients together.
Refrigerate for at least a couple of hours in an airtight carton for flavors to blend.
Best if made the day before serving.
Serve in a rye round bread bowl (rip out pieces in the center and place around the edges of the platter for dipping), raw vegetables or chips.","url":"https://recipe.bluelayer.org/recipe/45488/dill-dip"},{"id":"45473","title":"Pastificio Piemontese Salsa Con Le Noci Per Ravioli","ingredients":"nuts, walnuts, english
butter, without salt
salt, table
cheese, parmesan, hard","directions":"Cook pasta.
Grind walnuts in food processor.
Toss pasta with walnuts, butter (it will melt in the hot pasta.)
and salt and serve.","url":"https://recipe.bluelayer.org/recipe/45473/pastificio-piemontese-salsa-con-le-noci-per-ravioli"},{"id":"45472","title":"Fourth of July Red White and Blue Fudge!!!","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
nuts, almonds
cranberries, dried, sweetened
blueberries, raw
orange juice, raw","directions":"Line 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.
Add almonds, blueberries, cranberries and orange peel; stir until well blended.
Spread chocolate mixture into prepared pan.
Refrigerate 2 hours or until firm.
Lift fudge from pan, using foil handles.
Cut into 48 pieces.
Store in tightly covered container in refrigerator up to 3 weeks.
(Do not freeze.
).","url":"https://recipe.bluelayer.org/recipe/45472/fourth-of-july-red-white-and-blue-fudge"},{"id":"45465","title":"Pistachio-Cranberry-Candied Orange Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw
cranberries, dried, sweetened
orange juice, raw","directions":"Line a baking sheet with foil, shiny-side up; smooth out the creases.
Make sure all your tools are dry.
Chop the white chocolate into 1/2-inch pieces with a large knife.
Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.
Microwave 30 seconds, then stir with a rubber spatula.
Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.
Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny.
Don't worry if there are a few small unmelted pieces.
Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
Press the pistachios, cranberries and candied orange peel into the chocolate, arranging them so each bite has a mix of flavors and textures.
Let the bark harden completely at room temperature, about 1 hour.
(If the room is warm, you may need to freeze the bark for a few minutes.)
Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
Photograph by Levi Brown","url":"https://recipe.bluelayer.org/recipe/45465/pistachio-cranberry-candied-orange-bark"},{"id":"45454","title":"Asian Honey BBQ Oven-Baked Chicken Wings","ingredients":"spices, pepper, black
salt, table
cornstarch
chicken, broilers or fryers, wing, meat and skin, raw
sauce, barbecue
soy sauce made from soy (tamari)
spices, ginger, ground
spices, garlic powder","directions":"Preheat oven to 375 degrees F. Spray baking sheet with cooking spray and set aside.
Mix together black pepper, salt, and cornstarch.
Dry chicken with paper towels and place pieces in a large mixing bowl.
Sprinkle spice mixture over chicken and toss with a plastic spatula to coat evenly.
Place wings on a baking sheet, spray lightly with cooking spray, and bake about 20 minutes, or until internal temperature reaches 165 degrees F.
While wings are baking, whisk together all sauce ingredients and heat on stove top or in the microwave just until warmed.
Put sauce in a large bowl.
When chicken is done baking, add to sauce bowl and toss to coat wings evenly.
Serve immediately.
Note: if you dont have honey BBQ sauce on hand, you can use regular BBQ sauce and add 1-2 tablespoons of honey, to taste!
(Recipe adapted from Kraft and Cooks Illustrated.)","url":"https://recipe.bluelayer.org/recipe/45454/asian-honey-bbq-oven-baked-chicken-wings"},{"id":"45452","title":"Dessert Pizza Shells","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
apple juice, canned or bottled, unsweetened, without added ascorbic acid
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Dissolve the yeast and the skim milk powder in the water.
Add the sugar or honey and stir well to dissolve.
Let this sit for about 10 minutes.
Add the apple juice and combine well.
Put all of the flour in a large mixing bowl.
Add the salt and combine.
Add the liquid mixture to the flour along with enough additional water to make a soft but not sticky dough.
Knead the dough for 4 minutes if using a stand mixer; 8 minutes if kneading by hand.
Divide the dough into balls of about 4 ounces each, put them on a floured sheet pan, cover the pan and allow to rise for 1 1/2 to 2 hours, until doubled in bulk (or let rise, covered well, in the refrigerator overnight).
Thickness: To make a dessert pizza shell, the dough should be rolled thicker than that for a thin-crust pizza because it will be holding more weight.
Go with a dough shell that is at least 18 inch thick.
Forming: Pull up the sides to form a crust cuff or a well to hold the dessert toppings.
The pizza shell should like like a pie or tart shell.
Size: A four- or five-inch diameter pizza seems to be the best size, because it can be served as an individual dessert or as one for two people to share.
Bake it completely.
This baked crust will then be ready to take various toppings.
In a few situations you might want to only par -bake the crust -- when doing a baked apple pizza, for example.
Toppings: Cheeses: For the sake of simplicity and good taste, cheeses can be narrowed down to three: ricotta, mascarpone and cream cheese.
Fruits: Just about any fruit will work.
Using fresh fruit will control the moisture.
Nuts: Walnuts, pecans, almonds, and pine nuts are favorites.
Miscellaneous: Spices such as cinnamon, nutmeg and cloves work well.
Crushed or ground amaretto cookies make a great topping over cheese and fruit.
Chocolate chips, raisins and zest of oranges, lemons or limes can be used most effectively to pump up the flavor.
A dusting of confectioners' sugar looks good and goes a long way in the taste department.
Brushing or layering fruit preserves or a fruit glaze on the crust before toppings go on adds a lot of flavor and offers a wide range of taste possibilities.","url":"https://recipe.bluelayer.org/recipe/45452/dessert-pizza-shells"},{"id":"45424","title":"Pumpkin Pie Greek Yogurt","ingredients":"yogurt, greek, plain, nonfat
pumpkin, raw
sugars, granulated
pumpkin, raw","directions":"Mix together and enjoy!
Try some of these extra add-ins: cinnamon, cloves, ginger, splenda, a scoop of unflavored or vanilla protein powder, sugar free vanilla syrup, chopped walnuts, sugar free vanilla or cheesecake pudding, and or sugar free caramel syrup.","url":"https://recipe.bluelayer.org/recipe/45424/pumpkin-pie-greek-yogurt"},{"id":"45413","title":"Easy Healthy Whole Wheat Flax Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
seeds, flaxseed","directions":"Preheat oven to 425.
In a large bowl, stir together first 4 ingredients.
Pour warm water into first 4 ingredients, mixing strongly.
Add flaxseed first, then add additional flour and stir until dough forms a ball, noting that not all the flour will likely be picked up by the dough ball.
gently knead dough on floured surface until smooth.
Cover and let rise for 5 minutes.
grease 9inch pie plate, and spread dough in it.
put on tomato sauce, toppings, then cheese, and put in oven for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/45413/easy-healthy-whole-wheat-flax-pizza-crust"},{"id":"45412","title":"Homemade Coconut Pittu","ingredients":"rice flour, white, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
water, bottled, generic","directions":"Sift the rice flour and put it to a bowl.
Add grated coconut, salt and mix well.
Slowly pour in the water, mixing with your fingers as you do so until the mixture resembles bread crumbs.
Place the mixture in a pittu mold and steam for about 7 minutes until cooked (when steam emerges from the pittu mold).
Transfer to a plate and cut into pieces.
Serve with curry.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/45412/homemade-coconut-pittu"},{"id":"45410","title":"Ciabatta","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix together the biga ingredients thoroughly and leave covered for 12 hours
Dissolve the salt in the water and add the dough ingredients to the biga (salty water last) - mixing well
Continue mixing until a wet dough is formed.
Stretch and fold the dough with oiled hands for 5-10 minutes
Leave to autolyse for 30 mins
Stretch and fold again for another 5 minutes.
Leave to prove for another hour.
You can repeat the stretching and leaving process several times if needed to get workable dough.
When dough is very soft and has increased substantially in volume (and feels light and airy) - divide into two pieces
Stretch into rectangles approx 1 inch thick and place on oiled baking trays (or one big tray).
Sprinkle dough generously with flour
Cover and leave to prove for another hour
Bake at 200C for 25-30 mins until golden, crisp and sounds hollow underneath when tapped.
Allow to cool for at least 15 mins before cutting.","url":"https://recipe.bluelayer.org/recipe/45410/ciabatta"},{"id":"45408","title":"Chocolate Hazelnut and Cherry Bark","ingredients":"nuts, hazelnuts or filberts
cherries, sweet, raw
spices, ginger, ground
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat oven to 350.
Arrange hazelnuts on a baking sheet.
Bake for 20 minutes, stirring once halfway through cooking.
Turn nuts out onto a towel.
Roll up towel, rub off skins.
Chop nuts Coarsely.
Mix together nuts, cherries, and ginger in a medium bowl.
Add chocolate in a microwave-safe measuring cup.
Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds.
(Or use double boiler to melt the chocolate)
Stir into nut mixture, stirring just until combined.
Spread mixture evenly on a baking sheet lined with foil papper, freeze at least 1 hour.
Break into unevenly pieces.
Serve.","url":"https://recipe.bluelayer.org/recipe/45408/chocolate-hazelnut-and-cherry-bark"},{"id":"45392","title":"Apricot-Almond Granola","ingredients":"oats
nuts, almonds
cherries, sweet, raw
apricots, dried, sulfured, uncooked
nuts, walnuts, english
raisins, seeded
honey
butter, without salt","directions":"Preheat oven to 350.Combine oats, almonds, and next 4 ingredients (through raisins) in a medium bowl.
Combine honey and butter.
Drizzle honey mixture over oat mixture; toss to coat.
Spread mixture in a single layer onto a jelly-roll pan.
Bake at 350 for 15 minutes; stir.
Bake an additional 10 minutes or until lightly browned.
Cool completely on pan.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/45392/apricot-almond-granola"},{"id":"45390","title":"Almond Brittle","ingredients":"water, bottled, generic
sugars, granulated
syrups, corn, light
nuts, almonds
salt, table
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Bring the water to a boil in a large, heavy saucepan over moderate heat.
Stir in the sugar and corn syrup until dissolved.
Cook to the hard-ball stage (250F, 121C) and add the almonds and salt.
Cook, stirring occasionally, to the hard-crack stage (300F, 150C).
Remove from the heat and stir in the butter, vanilla, and baking soda.
Pour the mixture onto a well buttered slab or baking sheet and spread it out with a spatula, making it as thin as possible while it is still hot.
Cool to room temperature and break into pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/45390/almond-brittle"},{"id":"45375","title":"Mom's Baked Beans","ingredients":"beans, snap, green, raw
onions, raw
vinegar, distilled
mustard, prepared, yellow
sugars, brown
molasses
catsup
water, bottled, generic
spices, pepper, black
bacon, meatless","directions":"Rinse beans.
Soak overnight in 4 cups of water.
Drain, measuring water.
Discard the soaking water and add fresh water in an equal amount.
(This makes the beans less 'gassy').
Add remaining ingredients except bacon.
Bring to a boil and cook for 1 1/2 hours.
Remove from heat.
Cut bacon into 1/4\" pieces.
Stir into the beans and put the mixture in a 10 cup casserole or a bean pot.
Bake, covered, at 250F for 7 hours.
After 4 hours, remove one cup of beans, mash and stir back in to thicken juice.
Check occasionally during cooking and add a little more hot water if it starts to get too thick.","url":"https://recipe.bluelayer.org/recipe/45375/moms-baked-beans"},{"id":"45370","title":"Pickled Kiebasa","ingredients":"pork sausage, link/patty, unprepared
vinegar, distilled
spices, pepper, red or cayenne","directions":"Take your sausage and cut into about 2 to 3 inch pieces.
Put 1 tablespoon of crushed red peppers and put into a clean quart jar.
Add your sausages.
Add vinegar.
Put a lid on and shake very well.
Put in refrigerator.
Shake every day for 7 days.
You may use hot smoked polish sausage or kielbasa.
Adjust hot peppers to your taste.","url":"https://recipe.bluelayer.org/recipe/45370/pickled-kiebasa"},{"id":"45362","title":"Sharp Cheese Pastry ( for Apple Pie)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
cheese, cheddar
butter, without salt
water, bottled, generic","directions":"Sift together the flour and salt.
Stir in grated sharp cheese.
Cut in cold butter.
Slowly add ice water and mix lightly with a fork.
Divide into 2 balls.
Chill at least 25 minutes.
Sprinkle some flour on flat surface.
Roll first ball of dough out slightly thinner than the regular plain pie pastry.
Line 9-inch Pyrex pie plate with this crust.
Dot with 2 tablespoons butter, cut up.
Fill with your choice of apple pie filling.
Sprinkle more flour and roll out second ball of dough.
Cover filled pie with the second pie crust.
Crimp pie crust.
Bake in preheated 450 degree oven 10 minutes.
Reduce heat to 350 degrees and bake about 40 minutes more.","url":"https://recipe.bluelayer.org/recipe/45362/sharp-cheese-pastry-for-apple-pie"},{"id":"45360","title":"Appetizer Sausage Balls in Blankets","ingredients":"wheat flour, white, all-purpose, unenriched
spices, curry powder
spices, paprika
salt, table
cheese, cheddar
pork, fresh, loin, tenderloin, separable lean only, raw
butter, without salt","directions":"Mix in a large bowl the flour, curry, paprika, salt and cheese.
With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.
With hands shape into a ball.
Cover and refrigerate.
Meanwhile, shape heaping teaspoon of sausage meat into small balls.
In a large skillet, over medium heat, fry until well browned.
Drain thoroughly on paper towels.
Divide dough into as many pieces as sausage balls.
Then shape dough evenly around balls.
Wrap and freeze.
At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden.
Serve with toothpicks as appetizers.","url":"https://recipe.bluelayer.org/recipe/45360/appetizer-sausage-balls-in-blankets"},{"id":"45323","title":"Cheddar and Onion Rye Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
molasses
oil, canola
salt, table
cheese, cheddar
onions, raw","directions":"Place the yeast and water in the bowl of a mixer and stir to completely dissolve.
Let the yeast proof until foamy, about 5 minutes.
Add the bread and rye flours, sugar, molasses, oil, and salt.
Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look a little rough), about 4 minutes.
Increase the speed to medium-high and mix until the dough is smooth, 2 more minutes.
Add the cheese and onion and continue to mix on medium speed until the cheese and onions are evenly distributed throughout the dough, about 1 minute.
Turn the dough onto a lightly floured surface.
Knead by hand until the cheese and onions are completely worked into the dough.
(The dough will feel rather tight.)
Gather it into a smooth ball.
Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 hour.
Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface, and cut it into 20 equal pieces.
Cover the pieces and let them rest until nice and relaxed, about 15 minutes.
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper or grease lightly.
Round each piece of dough into a smooth ball and place in even rows on the prepared baking sheets.
Cover and let rise until the dough springs back when lightly touched but does not collapse, 30 minutes.
Make a small slit down the center of each roll with a very sharp paring knife or a razor blade.
Dust the tops of the rolls lightly with rye flour, if desired.
Bake until the rolls have a golden brown crust and sound hollow when thumped on the bottom, 15-18 minutes.
Cool completely on racks before serving.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/45323/cheddar-and-onion-rye-rolls"},{"id":"45318","title":"Almost Homemade Buttercream","ingredients":"cream, whipped, cream topping, pressurized
butter, without salt
lemon juice, raw
vanilla extract
sugars, granulated","directions":"Beat the marshmallow cream using an electric mixer set on low.
Add the butter (in 1-inch pieces) and beat until smooth.
Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.","url":"https://recipe.bluelayer.org/recipe/45318/almost-homemade-buttercream"},{"id":"45305","title":"Darth Vader Biscuits","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 425 degrees.
Mix the dry ingredients before cutting in the butter.
I cut the butter in cold with my fingers, crumbling it until no pieces larger than a pea remain but there are still lots of nice little bits of butter.
Pour in the buttermilk and mix with a wooden spoon until just well combined, no more, no less.
After mixing scrape your biscuit dough out onto a well floured work surface.
Sprinkle lightly with flour and dust your hands with flour.
Use as little as you can to keep it from sticking to everything.
Gently form it into a rectangle with the narrow end facing you.
Roll this out to 1\" thick with a rolling pin.
Roll from the center using a light bouncing motion.
Don't bulldoze the dough.
A gentle touch is key.
You can use your hands to pat it out instead of a rolling pin, but I prefer using a pin.
Fold it into thirds by folding the farthest end towards you then folding it again, like a business letter.
Turn clockwise.
Roll this back out to about 1 1/2\" thick and fold it in half.
Turn clockwise once more, roll out, fold in half, and then form the dough into a nice round circle.
Roll the circle out to about 1\" thick.
Cut biscuits using a floured biscuit cutter (tip: to get the flour to stick to the cutter I smear just a bit of biscuit dough on the inside of it and then flour it, reflouring after cutting each biscuit -- and remember, don't twist your biscuit cutter or you'll seal the sides).
Place them on a parchment lined baking sheet.
You can brush the tops of your biscuits with butter or cream if you want.
Bake for about 15 minutes for 3\" diameter biscuits.
Cool slightly.
Peel back the tender, flaky layers.
Slather with cinnamon-sugar butter.
Or jam.
Or nothing.","url":"https://recipe.bluelayer.org/recipe/45305/darth-vader-biscuits"},{"id":"45302","title":"Sharon's Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
sugars, granulated
currants, zante, dried
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
cream, fluid, heavy whipping
butter, without salt
spices, cinnamon, ground","directions":"Preheat the oven to 400F (200C).
Use an ungreased baking sheet.
Combine the flour, 13 cup of the sugar, baking powder, baking soda, and salt in a mixing bowl.
Stir with a fork to mix well and aerate.
Cut the butter into the flour mixture, using a pastry blender or two knives or working with your fingertips, until the mixture looks like fresh crumbs.
Add the buttermilk, currants if using, and orange rind.
Mix only until the dry ingredients are moistened.
Gather the dough into a ball and press so it holds together.
Turn the dough out onto a lightly floured surface.
Knead lightly twelve times.
Divide the dough in two and pat each half into a circle 1/2 to 3/4 inch thick.
In a small bowl combine the cream, cinnamon, and remaining 2 tablespoons sugar, stirring to blend.
Brush the dough with this glaze.
Cut each circle into eight scone shape pieces (circular, or wedge).
Place the scones slightly apart on the baking sheet.
Bake for about 12 to 15 minutes, or until the tops are browned.
Serve hot with butter, jam and tea if desired.","url":"https://recipe.bluelayer.org/recipe/45302/sharons-buttermilk-scones"},{"id":"45299","title":"Chocolate Maple Walnut Praline","ingredients":"nuts, walnuts, english
syrup, maple, canadian
sugars, granulated
lemon juice, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325F.
Toast the walnuts on a baking sheet in the preheated oven for 8 minutes.
Remove from the oven and cool to room temperature.
Heat the maple syrup in a 1-1/2-quart saucepan over medium-high heat.
When the syrup begins to boil, reduce the heat to medium and allow the syrup to continue to boil and thicken for 10 minutes, stirring occasionally with a metal spoon.
Remove the very hot syrup from the heat.
Immediately add the walnuts to the syrup and stir to combine.
Transfer the glazed walnuts to a baking sheet with sides.
Use a metal spoon to spread the walnuts evenly over one half of the baking sheet.
Set aside.
Place the sugar and lemon juice in a 3-quart saucepan.
Stir with a whisk to combine (the sugar will resemble moist sand).
Caramelize the sugar by heating for 10 to 10-1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up any lumps (the sugar will first turn clear as it liquifies, then light brown as it caramelizes).
Remove the saucepan from the heat, add the unsweetened chocolate and stir to dissolve.
Immediately and carefully pour the caramelized mixture over thewalnuts, covering all the nuts.
Allow to harden at room temperature for at least 30 minutes.
Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet), this will keep the shiny side looking shiny after cutting.
Use a sharp serrated slicer to cut (usea sawing motion) the praline into desired size pieces.
Store the praline in a tightly sealed plastic container until ready to devour.","url":"https://recipe.bluelayer.org/recipe/45299/chocolate-maple-walnut-praline"},{"id":"45297","title":"Mozzarella Basil Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched
cheese, mozzarella, low sodium
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, basil, dried","directions":"Mix warm water with sugar in a large mixing bowl until the sugar has dissolved.
Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water.
Stir the yeast into the water.
Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter.
Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil.
Mix in the remaining 2 cups of flour in 1/2-cup additions.
Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes.
Add flour into the dough as you knead, if necessary.
Form the dough into a ball, and place into an oiled bowl.
Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth.
Allow to rise until double, about 1 hour.
With your fist, press firmly on the dough to deflate the large bubbles.
Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute.
Cut the dough into 2 equal pieces, and form each half into a round ball.
Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet.
With a sharp knife, slash an X into the top of each loaf.
Cover the loaves with a towel, and let rise until doubled, about 25 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Bake the loaves until browned, about 25 minutes.
To serve, cut each loaf into 8 wedges.","url":"https://recipe.bluelayer.org/recipe/45297/mozzarella-basil-bread"},{"id":"45285","title":"Mom's Perfect Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"Add all ingredients in the food processor except for water.
Blend until well mixed and most of the bigger pieces or broken up.
With processor going, add water until mixture is crumbly.
Roll out on floured board.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/45285/moms-perfect-pie-crust"},{"id":"45281","title":"Lefse II","ingredients":"milk, buttermilk, fluid, cultured, lowfat
syrups, corn, light
sugars, granulated
leavening agents, baking soda
spices, cardamom
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough.
Divide the dough into 12 or so pieces.
Roll out each piece until about 1/8 inch thick.
Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side.
Serve warm with your favorite cheese or jam.","url":"https://recipe.bluelayer.org/recipe/45281/lefse-ii"},{"id":"45277","title":"Oat Bran Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oat bran, raw
seeds, flaxseed
salt, table
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking","directions":"Day 1: Firstly make the Soaker.
Mix first 7 ingredients together (whole wheat flour, oat bran, flaxseeds,salt and water - excluding the additional tbsp whole wheat flour) in a bowl for about 1 minute until all of the flour is hydrated and the ingredients form a ball of dough.
Cover loosely with plastic wrap and leave at room temperature for 12 - 24 hours.
(If it will be more than 24 hours, place the soaker in the refrigerator; it will be good for up to 3 days.
Remove it 2 hours before mixing the final dough to take the chill off.
).
Now make the Biga.
Mix the next 3 ingredients together (whole wheat flour, yeast, water) in a bowl to form a ball of dough.
Using wet hands, knead the dough in a bowl for 2 minutes to be sure the ingredients are evenly distributed and the flour is fully hydrated.
The dough should feel tacky.
Let the dough rest for 5 minutes, then knead again with wet hands for 1 minute.
The dough will become smoother but still be tacky.
Transfer the dough to a clean bowl, cover tightly with plastic wrap and refigerate for at least 8 hours and up to 3 days.
About 2 hours before mixing the final dough, remove the Biga from the refigerator to take off the chill.
It will have risen slightly but need not have risen significantly in order to use in the final dough.
Day 2: Chop the Soaker & Biga dough into 12 pieces each.
Combine the Soaker & Biga pieces in a bowl with all the other ingredients except the extra flour and stir vigorously with a mixing spoon or knead with wet hands for about 2 minutes, until all of the ingredients are evenly integrated and distributed into the dough.
The dough should be soft and slightly sticky; if not add more flour or water as needed.
If using a mixer put the pre-dough pieces all all the other ingredients except the extra flour into the mixer with the dough hook attachment an mix on slow speed for 1 minute to bring the ingredients together into a ball.
Then mix on medium-low speed for 2 - 3 minutes, until the pre-doughs become cohesive and assimilated into each other.
Add more flour or water as needed until the dough is soft and slightly stickly.
Dust a work surface.
Knead by hand for 3 - 4 minutes.
Form dough into a ball and let it rest for 5 minutes while preparing a clean and lightly oiled bowl.
Resume kneading the dough for 1 minute to strenghten the gluten and make any final flour or water adjustments.
Form the dough into a ball and place in the prepared bowl, rolling to coat with flour.
Cover loosely with plastic wrap and let rise at room temperature for 45 - 60 minutes until it is 1 1/2 times its original size.
Transfer the dough to a lightly floured work surface and form it into a loaf pan.
Lightly brush or spray with oil.
Leave to rise again for 45 - 60 minutes until 1 1/2 times original size.
Pre-heat oven to 220 degrees Celsius When dough is ready to bake, place it in the oven along with a steam pan holding 1 cup of boiling water.
Lower temperature to 180 degrees C and bake for 20 minutes.
Rotate the loaf 180 degrees and continue baking for another 20 - 30 minutes until the loaf is a rich brown colour on all sides, sounds hollow when thumped on the bottom.
Transfer to a cooling rack and allow to cool for at least 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/45277/oat-bran-bread"},{"id":"45259","title":"Roasted Parsnips and Carrots with a Touch of Thyme","ingredients":"parsnips, raw
carrots, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, thyme, dried","directions":"Preheat oven to 425 degrees F.
Cut parsnips and carrots diagonally into pieces about the same size so they will cook evenly.
Dont make them too small.
Place in a Ziploc bag and add the olive oil, salt and pepper and mix well.
Spread on rimmed cookie sheet and roast for 20 minutes, then test.
They should be fork-tender.
Sprinkle fresh thyme (or your favorite herb) and salt and pepper and serve hot.
You could even cut them like French fries and surprise your family!
They may not know the difference.","url":"https://recipe.bluelayer.org/recipe/45259/roasted-parsnips-and-carrots-with-a-touch-of-thyme"},{"id":"45258","title":"Easy Wheat Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Begin by mixing the flours, baking powder, salt, and vegetable oil together using a mixer.
Slowly add the warm milk until the dough reaches a sticky consitency (you may have to add more warm milk or a splash of water if needed, but do this slowly and sparingly!
).
Remove the dough from the bowl and knead the dough on a floured surface for 2-3 minutes.
Shape into a ball and place it in a bowl, cover, and allow it to rise for 20 minutes.
Break the dough into 8 equal pieces and shape each into a ball by rolling it between your hands.
Place the dough balls back in the bowl, cover, and allow to rise for 10 minutes.
Take one ball of dough, place on floured surface, flatten with your hands, and then roll out into a thin sheet, approximately 8 inches in diameter.
Place paper towels between each of the tortillas once they have been rolled.
Cook in a dry frying pan over high heat for about 1 minute on each side or until bubbles begin to form in the dough.
Serve warm with butter and honey!","url":"https://recipe.bluelayer.org/recipe/45258/easy-wheat-tortillas"},{"id":"45237","title":"Crispy Blackened Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
spices, paprika
spices, garlic powder
spices, chili powder
spices, pepper, black
spices, thyme, dried
oil, olive, salad or cooking","directions":"Press the tofu to remove any excess water.
If you dont have a tofu press, just sandwich the slices of tofu between several sheets of kitchen paper or a clean tea towel, and place a heavy object on top.
Leave it for at least 10 minutes.
Pour the soy sauce onto a plate and add the tofu.
Leave it to marinate for several minutes, turning it over halfway.
Meanwhile, mix the remaining ingredients (except the oil) to create your spice mix.
When the tofu is ready, lay it in the spice mix and press the spices into both of the large faces of the piece of tofu to create the crust.
Heat the oil in a frying pan over high heat, and add the tofu.
Cook over a high heat for 3-4 minutes on each side, until the spices are blackened and the tofu is hot all the way through.
Recipe very slightly adapted from The Daily Garnish.","url":"https://recipe.bluelayer.org/recipe/45237/crispy-blackened-tofu"},{"id":"45231","title":"Rice Sheet Batter","ingredients":"rice flour, white, unenriched
cornstarch
amazonas rainforest product, tapioca starch,
salt, table
oil, canola
water, bottled, generic","directions":"Combine the rice flour, cornstarch, tapioca starch, and salt in a bowl.
Make a well in the center and add the oil.
Steadily whisk in the water to make a thin, silky batter.
If the oil hasnt been broken up into minute droplets by the time you are done, whisk for about 15 seconds more.
Set aside at room temperature for 30 minutes to allow the starches to bloom.
The batter can be prepared up to 4 hours in advance, covered, and left at room temperature.
Professional cooks steam rice sheets atop a piece of cloth set on a special perforated pan, but most home cooks use square baking pans.
A nonstick metal pan works best because it is light and easy to move with tongs.
A glass pan is okay, especially with nonstick cooking spray applied to the bottom to ensure a clean release.
Square pans work well for all the recipes here, though you can use a round one for the unfilled Dried Shrimp and Scallion Rice Rolls (page 162).
My inexpensive nonstick square pan has sloping walls measuring 8 inches at the top and 7 inches at the bottom.
If the baking pan fits your steamer tray, use the steaming method.
Review the guidelines on page 17 before you start if you need to brush up on steaming techniques.
Otherwise, use the poaching method.
To steam, bring the water to a rolling boil with the steamer tray in place.
Put the pan inside the tray, cover, and preheat for 2 minutes.
Alternatively, to poach the noodle sheet, select a wide deep pot, covered roasting pan, or electric skillet inside which your baking pan will fit.
Fill the pot or pan with enough water so that the baking pan floats nicely but there is plenty of room for steam to circulate when the lid is on.
Bring the water to a boil, put the pan in the water, and lower the heat to gently simmer.
Cover to preheat the pan for 2 minutes.
Regardless of cooking method, lower the heat before removing the lid for safety.
If water dripped into the pan, use tongs or potholders to grab the pan and pour the water out.
Because the batter separates and settles as it sits, stir it with a ladle until there is no drag, then ladle enough batter into the pan to cover the bottom by about 1/8 inch.
For my square baking pan, I use about 6 tablespoons (a generous 1/3 cup) of batter.
If the pan is not completely flat, the batter will not cover the bottom at first.
Let the batter begin to set for 5 to 10 seconds, then use tongs to tilt the pan to evenly spread the batter and film the bottom.
Adjust the heat to a boil for steaming or gently simmer for poaching, then cover and cook for about 5 minutes, or until the noodle sheet has set and bubbled up.
If you touch it, it shouldnt stick to your finger.
Lower the heat or turn it off , then use tongs to remove the pan.
Set aside for 2 to 3 minutes, until the rice sheet is cool enough to handle.
A completely cool rice sheet will lift off more easily from the pan but a warm rice sheet will roll up and seal better.
To hasten cooling, set the pan in a bowl of cold water for a few minutes.
Run a thin-rimmed rubber spatula or metal icing spatula around the edge of the noodle sheet to detach it from the pan.
Pry up two of the corners (select thicker ones) and use your fingers to peel off the noodle sheet.
Place it bottom side down on a work surface and let it cool for a few minutes (use the waiting time to wash and dry the pan and start steaming another sheet) before proceeding as directed in the recipe.
Repeat for the other sheets.
If you are stacking the sheets, put parchment paper between each one to make separating them easier.
The recipes in this book call for filling the sheets soon after they are cooked, but you can keep cooked sheets at room temperature for up to 12 hours.
Wrap the stack in parchment paper and seal them in a zip-top plastic bag, or place in an airtight plastic container.
They can be individually steamed, placed on an oiled plate or piece of parchment paper set in a steamer tray, over low heat for 1 to 2 minutes to regain their softness.
Refrigerated sheets harden and are best cut up and treated like fresh noodles for panfried noodles or soup.","url":"https://recipe.bluelayer.org/recipe/45231/rice-sheet-batter"},{"id":"45221","title":"Amish Peanut Brittle","ingredients":"sugars, brown
molasses
water, bottled, generic
salt, table
butter, without salt
oil, corn, peanut, and olive","directions":"Combine sugar, molasses, water and salt in a heavy saucepan.
Cook slowly, stirring occasionally, to 280 degrees F.
Stir in butter and immediately remove from heat.
Stir in peanuts.
Pour onto greased marble slab or stoneware platter and let cool.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/45221/amish-peanut-brittle"},{"id":"45208","title":"Honey Walnut Coins","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
nuts, walnuts, english
butter, without salt
sugars, granulated
honey","directions":"Pulse flour, salt and 3/4 cup walnuts in a food processor until finely chopped.
Beat butter in a standing mixer on medium-high speed until fluffy, 3-5 minutes.
Add sugar, and beat until pale and fluffy, 3 minutes more.
Beat in 1/3 cup honey.
Reduce speed to low.
Add flour mixture and beat until just combined (dough will begin to pull together).
Shape into a disk, and wrap in plastic.
Refrigerate at least 1 1/2 hours (or up to 2 days).
Preheat oven to 325F Let dough stand at room temperature for 10 minutes.
Pinch off about 2 teaspoons dough, and roll into a 2-inch ball, Repeat, spacing balls about 1-inch apart on baking sheets lined with parchment.
Flatten cookies to 1/2-inch thick with the floured bottom of a glass, Press one of the remaining walnut pieces into each cookie.
Bake, rotating sheets halfway through, until edges are pale golden, about 20 minutes.
Transfer sheets to wire racks and brush cookies with warm honey, Let cool, Cookies can be stored in airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/45208/honey-walnut-coins"},{"id":"45196","title":"Barbecued Beef Sandwiches on a Bun","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
salt, table
spices, paprika
spices, pepper, black
sugars, brown
mustard, prepared, yellow
sauce, worcestershire
catsup
lemon juice, raw
vinegar, distilled","directions":"Cook the roast several hours (or pressure cook it for about 45 minutes) until the meat is falling apart.
Shred it into bite-sized pieces.
Combine all remaining ingredients in a large pan and stir in the meat.
Cover and let simmer about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45196/barbecued-beef-sandwiches-on-a-bun"},{"id":"45187","title":"Cranberry-Pear Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt
nuts, walnuts, english
pears, raw
goji berries, dried","directions":"In a bowl, mix flour, 1/4 cup granulated sugar, the brown sugar, cinnamon, nutmeg and salt.
With a mixer fitted with a paddle attachment on low speed, or with your fingers, mix or rub in butter until mixture forms coarse crumbs and begins to come together.
Stir in walnuts.
In a large bowl, mix pears, cranberries, and remaining 1/4 cup granulated sugar.
Divide fruit among 8-8 ounce ramekins or pour into a 9-inch square or round baking dish, spread level.
Top evenly with flour mixture.
Bake in a 375 degree oven until juices are bubbly, pears are tender when pierced, and topping is golden brown, 30- 35 minutes for ramekins, 40- 45 minutes for large crisp.","url":"https://recipe.bluelayer.org/recipe/45187/cranberry-pear-crisp"},{"id":"45175","title":"Portuguese Sofrito Bread Abm","ingredients":"onions, raw
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
cornmeal, degermed, unenriched, yellow
water, bottled, generic","directions":"Chop onion into 1/2 inch pieces.
Saute in olive oil until transparent and barely golden 15 minutes.
Let cool.
Add all ingredients including cooled onions in order suggested by bread machine.
Process according to manual directions.","url":"https://recipe.bluelayer.org/recipe/45175/portuguese-sofrito-bread-abm"},{"id":"45165","title":"Plum Bread - Vegan","ingredients":"plums, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
egg substitute, powder
water, bottled, generic
butter, without salt
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
soymilk, original and vanilla, unfortified","directions":"Grease and flour a 9x5 inch loaf pan.
Preheat the oven to 350F or 180C.
Place the diced plums in a bowl.
Cover with the flour.
If the plums aren't as sweet as you'd like add the brown sugar.
If they're fine as they are - leave out the sugar.
Toss so that each piece is evenly coated.
Set aside.
Combine the egg replacer powder and the water.
Whisk thoroughly and set aside.
Add the vegan butter, brown sugar and vanilla extract to the TM bowl.
Mix 15 seconds/speed 4.
Scrape down, add the egg replacer and mix 15 seconds/speed 4 again.
Add the flour, salt, baking soda and soy milk.
Mix 10-20 seconds/speed 5 or until combined.
Pour the batter over the reserved plums and mix until the plums are evenly distributed.
Pour the mixture into the prepared pan and bake 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/45165/plum-bread-vegan"},{"id":"45147","title":"The Best Carmel Popcorn","ingredients":"corn, sweet, white, raw
nuts, almonds
butter, without salt
syrups, corn, light
sugars, brown
cream, whipped, cream topping, pressurized
leavening agents, baking soda","directions":"Pop enough popcorn to make 6 quarts of popped corn.
Then mix the popcorn with the nuts in a large aluminum roasting pan.
In a medium sauce pan, bring the butter, corn syrup, brown sugar, and cream of tartar to a boil.
Boil 5 minutes.
Remove from heat and add the baking soda.
(Its important to remove it from the heat at this point because the baking soda makes it foam up).
Pour this mixture over the popped corn and nuts and stir until coated evenly.
Bake in the oven at 225 F for about an hour.
Stir twice while baking.
Remove from oven and turn out onto a large dish towel and cover with another one until cool.
When cooled and hardened, break into pieces and store in a tight fitting container.","url":"https://recipe.bluelayer.org/recipe/45147/the-best-carmel-popcorn"},{"id":"45141","title":"Galette Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"In a bowl, mix the flour with the sugar and salt.
Using a pastry blender or your fingers, cut in half of the butter until the mixture resembles coarse meal.
Cut in the remaining butter until the largest pieces are the size of lima beans.
Drizzle the water over the dough and stir until moistened.
Gather up the dough and knead it 2 or 3 times.
Flatten the dough into a disk, wrap in plastic and refrigerate for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45141/galette-dough"},{"id":"45131","title":"Caribbean Dumplings - Spinners and Sinkers","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Place all ingredients in a bowl and rub butter and flour together until mixture looks like small peas.
Slowly add enough water to knead to a stiff dough.
Divide dough into 2 pieces.
Roll each piece into a long rope-like shape about 12 inches in length.
Cut into 2 inch lengths and drop into boiling soup or stew and cook for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/45131/caribbean-dumplings-spinners-and-sinkers"},{"id":"45128","title":"Crusty Cranberry Bread With Caramel Almonds (Almost No Knead)","ingredients":"nuts, almonds
butter, without salt
sugars, brown
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table
vanilla extract
sugars, brown
cranberries, dried, sweetened
butter, without salt
nuts, almonds
sugars, brown
water, bottled, generic","directions":"For the caramel almonds: In a nonstick saucepan heat the ingredients for the caramel almonds over med.
high heat for about 8 min until thick and bubbly.
Spread out on a non stick pan, and cool in the fridge.
Once cool seperate into little pieces and leave at room temperature.
For the dough: In a VERY large bowl add the yeast, then the water, flour, brown sugar, and vanilla extract.
Mix well until all the flour has been incorporated.
Cover bowl with plastic wrap (sprayed with butter spray).
Set in a warm area to rise for 2 hours (I turn my oven to warm for 3 minutes, turn it off, and then put my dough to rise in there.
Just make sure it's not too hot.
).
When the dough has risen, you may at this point put it in the fridge to use at a latter time or use now.
When ready to use, cut away about 1/4 of the dough from the rest, and gently mix in a 1/4 of the cranberries and caramelized almonds, until well incorporated.
Form into a ball by tucking the edges of dough under until it forms a tight ball.
Place on a non stick pan (I like to use the non stick foil) and let it rise in a warm area for another 30 minutes.
Meanwhile, preheat oven to 375 degrees, with a shallow metal pan on the bottom rack.
Mix together the topping ingredients.
Once the dough has risen, top off with 1/4 of the topping and place on the middle rack.
Before closing the door, toss the 1 cup of hot water into the metal pan, closing the door quickly to trap the steam.
Bake for 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45128/crusty-cranberry-bread-with-caramel-almonds-almost-no-knead"},{"id":"45126","title":"Thin Crispy Pizza Dough from America's Test Kitchen","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds.
With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds.
Let dough stand 10 minutes.
Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.
Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute.
Shape dough into tight ball and place in large, lightly oiled bowl.
Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees.
Remove dough from refrigerator and divide in half.
Shape each half into smooth, tight ball.
Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
Coat 1 ball of dough generously with flour and place on well-floured countertop.
Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center.
Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch.
Transfer dough to well-floured peel and stretch into 13-inch round.
Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.
Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella.
Too much cheese will create a soggy pizza.
Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through (if you can).
Remove pizza and place on wire rack for 5 minutes before slicing and serving.
TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option--provided they're prepared correctly and added judiciously.
(An overloaded pie will bake up soggy.)
Here are a few guidelines for how to handle different types of toppings:.
HEARTY VEGETABLES Aim for a maximum of 6 ounces per pie, spread out in a single layer.
Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sauteed (or microwaved for a minute or two along with a little olive oil) before using.
DELICATE VEGETABLES AND HERBS Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
MEATS Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat.
We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
NOTE as with all breads, the ratio of wet to dry is critical and more accurately measured by weight).
Time does not include resting times.","url":"https://recipe.bluelayer.org/recipe/45126/thin-crispy-pizza-dough-from-americas-test-kitchen"},{"id":"45124","title":"Honey Mustard Chicken Strips","ingredients":"onions, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mustard, prepared, yellow","directions":"Crush French Fried Onions in plastic bag with hands or rolling pin.
Transfer to pie plate or waxed paper.
DIP chicken in mustard.
Coat in onion crumbs; press firmly to adhere.
Place chicken on baking sheet.
BAKE at 400F for 15 minutes until cooked through.
Serve with additional honey mustard.","url":"https://recipe.bluelayer.org/recipe/45124/honey-mustard-chicken-strips"},{"id":"45113","title":"Speedy Saucy Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
water, bottled, generic
sauce, barbecue","directions":"CUT ribs into 2-rib pieces.
Place rib pieces in large microwaveable bowl; add water.
Cover loosely with plastic wrap.
Microwave on HIGH 20 minute Drain off liquid and fat; discard.
HEAT grill to medium heat.
Brush ribs with barbecue sauce.
GRILL ribs 10 minute or until barbecue sauce sets thickly, turning occasionally.","url":"https://recipe.bluelayer.org/recipe/45113/speedy-saucy-ribs"},{"id":"45106","title":"Vidalia Onion Dip","ingredients":"onions, raw
cheese, parmesan, hard
salad dressing, mayonnaise, regular","directions":"Chop onion into a small dice.
Mix all ingredients together.
Put in a pie plate or similar dish and bake at 350 degrees for 25-30 minutes till hot and golden brown around edges.
I have used the Reduced Fat Hellmans Mayo with no noticeable differences.","url":"https://recipe.bluelayer.org/recipe/45106/vidalia-onion-dip"},{"id":"45100","title":"Vegan Pumpkin Scones","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, ginger, ground
margarine, regular, 80% fat, composite, stick, without salt
pumpkin, raw","directions":"In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger).
Cut in margarine, adding a bit at a time until mixed.
Add pumpkin and combine well.
On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.
Cut into 12 or so triangular pieces.
Imagine you are cutting a pizza so that you get even, triangular slices.
Bake at 425 degrees for 12-15 minutes, or until done.","url":"https://recipe.bluelayer.org/recipe/45100/vegan-pumpkin-scones"},{"id":"45092","title":"Kielbasa Hash","ingredients":"butter, without salt
oil, olive, salad or cooking
spices, pepper, black
sweet potato, raw, unprepared
oil, olive, salad or cooking
carrots, raw
onions, raw
spices, pepper, red or cayenne
spices, marjoram, dried
spices, garlic powder
oil, canola
ground turkey, raw
brussels sprouts, raw
salt, table","directions":"In a large skillet over high heat melt the butter in the grapeseed oil.
When it is melted and starting to bubble, add the black pepper and sweet potato pieces and saute for about 5-10 minutes until the potatoes soften and start to brown.
Add the olive oil, onion, carrot, marjoram, and red chili flakes.
Toss to combine with the potatoes and continue over high heat until the onions turn translucent and brown around the edges.
About 8 minutes into this process, add the minced garlic and cook until the onions finish browning.
This whole process will take about 10-15 minutes.
Remove, scraping all remnants from the bottom of the skillet, and set aside in a bowl.
Add canola oil to the skillet and reduce the heat to medium.
Add the kielbasa and brussels sprouts.
Saute until both the meat and brussels sprouts start to brown.
Add the potato, carrot, and onion mixture back to the skillet and fold to combine.
Season with the salt.
Cook for 2-3 more minutes, stirring to prevent burning and to blend flavors.
Remove from heat and serve.","url":"https://recipe.bluelayer.org/recipe/45092/kielbasa-hash"},{"id":"45078","title":"Caramelized Butternut Squash Gems","ingredients":"squash, winter, butternut, raw
oil, olive, salad or cooking
sugars, brown
salt, table
spices, pepper, black","directions":"Preheat the oven to 450F.
Peel squash, cut in half lengthwise and remove the seeds.
Cut the squash into 1\" to 1 1/2\" cubes (large and uniform is best), and place in a bowl.
Drizzle olive oil over the chunks and toss them around with your hands to evenly distribute the oil.
Mix brown sugar, (if using) salt and pepper together and sprinkle it over the squash pieces.
Toss around again to evenly distribute the seasoning.
Spray a baking sheet with cooking spray and spread squash in a single layer.
Roast for 40-45 minutes, until the squash is tender and the glaze begins to caramelize, turning a few times to ensure even browning.
Serve.","url":"https://recipe.bluelayer.org/recipe/45078/caramelized-butternut-squash-gems"},{"id":"45059","title":"Microwave-Toasted Nuts","ingredients":"nuts, pine nuts, dried
oil, olive, salad or cooking","directions":"In a microwave safe dish (I used a Pyrex pie plate), place the nuts evenly in a single layer (coat them in the fat, if using).
Microwave on HIGH heat for 2 minutes, stir, and continue to cook and stir at one minute intervals, until nuts are fragrant and light golden brown in color.
Be careful not to let them scorch.
Use potholders.
(Note: total cook time is about 5 minutes for whole nuts-- smaller amounts or sliced nuts or sesame seeds could be done in as little as 2 minutes, larger amounts of nuts will take longer and not cook as evenly, therefore 1/2 cup of nuts is optimal for even cooking.
The optional addition of the fat will speed cooking time somewhat).
IMPORTANT SAFETY TIPS: Be sure to use potholders as the dish will become hot.
Do NOT add water to the hot dish, as it may crack.
Microwave heating times vary, so use caution.
Let cool at room temperature.
Use in recipes or for snacking.
Makes a nice holiday or hostess gift in a jar with a fabric lid, tied with pretty ribbon or raffia.","url":"https://recipe.bluelayer.org/recipe/45059/microwave-toasted-nuts"},{"id":"45058","title":"Marinated Flank Steak","ingredients":"soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
honey
vinegar, distilled
spices, ginger, ground
spices, garlic powder
oil, olive, salad or cooking
beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled","directions":"In a blender, combine the soy sauce, rice wine, honey, vinegar, ginger, garlic powder, and vegetable oil.
Pierce both sides of the steak several times with a sharp fork.
Place steak and marinade in a large zip-top bag.
Squeeze out the air, shake and turn several times to thoroughly coat the steak, and refrigerate 8 hours or overnight.
Preheat grill or broiler on high heat.
Place grate on highest level, and brush lightly with oil.
Place steaks on the grill, and discard marinade.
Grill steak for 10 minutes, turning once, or to desired doneness.","url":"https://recipe.bluelayer.org/recipe/45058/marinated-flank-steak"},{"id":"45045","title":"All-American Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
apples, raw, with skin
apples, raw, with skin
lemon juice, raw
sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
cornstarch
cornstarch","directions":"Make the dough:
Place the flour and 3/4 teaspoon salt in the bowl of a food processor fitted with a metal blade.
Use the Pulse button on your food processor to mix.
Add 1 cup plus 2 tablespoons of the butter pieces and the vegetable shortening and hit the pulse button 6 to 8 times, until the mixture resembles coarse meal.
Sprinkle 4 tablespoons of cold water over the dough and pulse 3 to 4 more times until the dough begins to hold together.
Add more water, 1 tablespoon at a time, until the dough holds together.
Form the dough into 2 disks, wrap each in plastic wrap, and refrigerate for at least 1 hour.
Make the filling:
Combine the apples, lemon juice, sugars, cinnamon, nutmeg, and remaining salt in a large bowl and toss.
Let sit for at least 30 minutes or up to 3 hours.
Drain apples, reserving liquid.
Toss apples with cornstarch and set aside.
Place 1/2 cup of the reserved liquid in a small saucepan over medium-high heat, add the remaining butter.
Bring to a boil, and let cook until the mixture becomes thick and syrupy.
Do not stir.
Add the syrup to the apples and gently toss to combine.
Bake the pie:
Heat oven to 425F
Roll out one disk of dough into a 12-inch round about 1/8-inch thick, on a lightly floured surface.
Fit the dough into a 10-inch pie plate.
Trim dough, crimp edge, and fill with the apple filling.
Roll out the second disk of dough for the top crust.
Cut out large leaf shapes and place over the apples, each slightly overlapping the other, to form a top crust.
Cut out one large apple shape, center on the top, and cut several slits to vent the pie.
Bake until the juices bubble through the slits 45 to 55 minutes.
Let cool for at least 4 hours before serving.","url":"https://recipe.bluelayer.org/recipe/45045/all-american-apple-pie"},{"id":"45037","title":"Graham Cracker Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
leavening agents, baking soda
spices, cinnamon, ground
butter, without salt
sugars, brown
honey
sugars, granulated
spices, cinnamon, ground","directions":"Put the all-purpose flour, wheat flour, wheat germ, salt, baking soda, and cinnamon in a mixing bowl and gently whisk until all the ingredients are incorporated and there are no visible lumps.
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
Add the brown sugar, crumbling it with your hands as you add it to remove any lumps, and mix on medium-high speed until smooth, about 1 minute.
Add the honey and mix until combined.
Scrape down the sides and bottom of the bowl using a rubber spatula halfway through mixing to ensure that the ingredients are combined.
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
Repeat with the remaining flour.
Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.
Empty the dough onto a lightly floured surface and gently push it together.
Form it into a flat disk 1 to 2 inches thick.
Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes or up to 4 days.
Once the dough has chilled, it can be rolled and used as directed (see Rolling Dough, page 10), or frozen in sheets (wrapped tightly with plastic wrap on a sheet pan or piece of cardboard) until needed or for up to 2 months.
If baking immediately, preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
Place the dough on a piece of parchment paper or on a lightly floured flat surface.
Lightly flour the top of the disk and begin rolling the dough.
Lift and rotate the dough between each roll to prevent it from sticking.
Repeat the process until the dough is between 1/8 and 1/4 inch thick.
Using a paring knife, cut the dough into 2-inch squares and place them about 1/2 inch apart on the prepared pans.
To coat, combine the granulated sugar and cinnamon in a small bowl and toss lightly with a fork.
Sprinkle the dough with the sugar mixture.
Bake for 18 to 20 minutes, rotating the pans once halfway through, until the cookies are a dark golden brown color.
Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.
These graham crackers also taste great when coated in dark chocolate.
Simply bake them without sugar and cinnamon on top, then follow the directions to dip the cookies from Chocolate Mint Cookies (page 63) or Dipping in Chocolate (page 17).","url":"https://recipe.bluelayer.org/recipe/45037/graham-cracker-dough"},{"id":"45019","title":"Apple Pie Dip","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
cheese, parmesan, hard
yogurt, greek, plain, nonfat
sugars, granulated
sugars, brown
vanilla extract
spices, cinnamon, ground","directions":"Preheat oven to 400 degrees F.
For the apple layer: In a medium bowl, toss apples with lemon juice.
In a small bowl, mix brown sugar, flour, cinnamon, and nutmeg.
Sprinkle mixture over apples and toss to coat.
Set aside.
For the cream cheese layer: In a medium bowl, mix cream cheese, yogurt, sugars, vanilla and cinnamon until creamy.
Spread mixture on the bottom of a 9-inch pie dish.
Top cream cheese layer with apples and gently push apples slightly into the cream cheese.
Bake in preheated oven for about 20 minutes until hot and bubbly and apples are slightly tender.
Serve warm or cold.
Notes: Drizzle with caramel sauce if desired.
Serve with pie crust chips, cinnamon pita chips, Nilla wafers or graham crackers.
To make pie crust chips, cut chips from pre-made pie crust dough.
Place on baking sheet and bake in a 400 degrees F oven for 6-8 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/45019/apple-pie-dip"},{"id":"45018","title":"Pistachio Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
salt, table
milk, canned, condensed, sweetened
cream, whipped, cream topping, pressurized
nuts, pistachio nuts, raw
nuts, pistachio nuts, raw","directions":"Line an 8x8 baking pan with aluminum foil making sure the foil hangs over the edges of the pan.
In a medium saucepan combine the white chocolate chips, butter, salt and condensed milk.
Heat over medium heat until melted and smooth, stirring constantly.
Add the pudding mix and stir until pudding mix dissolves.
Add marshmallow and stir until melted and smooth.
Pour mixture into prepared pan.
Sprinkle pistachios on top and press down with the palm of your hand.
Cover with aluminum foil and refrigerate until set.
When ready to serve remove from pan and remove foil.
Cut into small pieces and serve.","url":"https://recipe.bluelayer.org/recipe/45018/pistachio-fudge"},{"id":"45014","title":"Butterscotch Candy","ingredients":"sugars, granulated
cream, fluid, heavy whipping
water, bottled, generic
cream, whipped, cream topping, pressurized
butter, without salt
vanilla extract","directions":"Try to make this candy on a dry [not humid] day.
Place sugar in a saucepan; add cream and water, and stir until the sugar dissolves.
Wipe down the sides of the pan with a wet cloth.
Add a pinch of cream of tartar, place over medium heat and boil the mixture very slowly until it reaches the soft-ball stage 240 degrees F on a candy thermometer.
Add the butter and boil the mixture until it reaches the soft-crack stage 280 degrees F on a candy thermometer.
DO NOT STIR AFTER THE MIXTURE HAS COME TO A BOIL!
Remove the pan from the heat and add the vanilla extract.
Pour mixture into a deep, buttered 7-inch square pan.
When the butterscotch is nearly cold, use the point of a buttered or oiled knife to mark it into bars or squares.
When the butterscotch is quite cold and set.
Break it up, wrap each piece in wax paper, and keep the candy in an airtight container.","url":"https://recipe.bluelayer.org/recipe/45014/butterscotch-candy"},{"id":"45007","title":"Margherita Pizza Pockets","ingredients":"house of pasta, pizza dough,
cheese, mozzarella, low sodium
tomato sauce, canned, no salt added
spices, basil, dried","directions":"Place dough on lightly floured work surface.
Cut into 8 pieces.
Roll each into a ball and stretch dough into 3 inch circles.
Place cheese, sauce and basil in the center of each, dividing equally.
Fold dough over to enclose and pinch to seal.
Place on prepared baking sheet, about 2 inches apart.
Bake until golden brown, about 10 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/45007/margherita-pizza-pockets"},{"id":"45006","title":"Chicken Popeye Soup ( Chicken and Spinach Pot Pie Soup)","ingredients":"onions, raw
celery, raw
mushrooms, portabella, raw
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
soup, chicken broth or bouillon, dry
spinach, raw
spices, basil, dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
cornstarch
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"In a small fry pan add olive oil, onion, portabello and celery.
Cook till soft, set aside in into another bowl.
In the same pan, saute chicken pieces with a little olive oil till done.
About 10 minutes.
In stock pot add the chicken stock, 3 tablespoons of the chicken bouillon, and cubed chicken.
Cook about 10 minutes.
Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
Add the spinach and basil.
Simmer just till spinach and basil are limp, about 5 to 8 minutes.
Add cheddar cheese, stir til melted.
Bring back to a soft boil.
Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
Stir till all is thicken.
Crust:.
In bowl, add butter and flour till like small peas.
Add enough water to make a nice pie dough.
Roll out on floured board and cut into desired shapes, place onto cookie sheet, bake till light brown.
Let cool about 15 minutes.
To serve:.
Ladle into bowl.
Place pieces of the crust on top of the soup.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/45006/chicken-popeye-soup-chicken-and-spinach-pot-pie-soup"},{"id":"45003","title":"Scottish Shortbread","ingredients":"butter, without salt
sugars, powdered
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Set oven rack to middle position.
Preheat oven to 275F.
Have two ungreased 8-inch cake pans ready.
Food Processor Method.
Cut the butter into 1-inch cubes, wrap it, and refrigerate.
Process the sugars for 1 minute or so, until the sugar is very fine.
Add the butter and pulse until the sugar disappears.
Add the flour and pulse until there are a lot of moist, crumbly little pieces and no dry flour particles remain.
Dump the mixture into a plastic bag and press it together.
Remove the dough from the plastic bag and knead it lightly until it holds together.
Electric Mixer or by Hand.
Use superfine granulated sugar for the best texture and be sure to soften the butter.
In a medium bowl, whisk together the sugars.
In a large bowl, cream the butter with the sugars until light and fluffy.
With your fingers or with the electric mixer, mix in the flour until the mixture holds together.
If using the mixer, add the flour in 2 parts.
For Both Methods.
Divide the dough into 2 equal parts.
Pat each half into an ungreased 8-inch round cake pan.
Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough.
Prick the rest of the dough all over with the tines of the fork.
(this keeps the shortbread even and creates the traditional design).
Bake for 60-70 minutes or until pale golden (do not brown).
For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
Cool in the pans, on a wire rack, for 10 minutes.
Invert the shortbread onto flat cookie sheet and slide it onto a cutting board.
While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
Transfer the wedges to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/45003/scottish-shortbread"},{"id":"44990","title":"Lulus Lemon Crunch Pie","ingredients":"nuts, almonds
spices, ginger, ground
butter, without salt
milk, canned, condensed, sweetened
cream, fluid, heavy whipping
lemon juice, raw","directions":"1 Lightly oil an 18 20cm (7 8 inch) spring-release cake tin, line the base with grease-proof / non-stick baking parchment.
You could make this in a pie dish if you would prefer, then you can skip the parchment paper lining.
2 Blitz the cookies and toasted almonds together in a food processor for about a minute until roughly chopped, empty into a bowl and then mix in the melted butter and stir until evenly distributed.
3 Press this mixture firmly into the base of the lined cake tin or pie dish, and refrigerate for a minimum of 30 minutes.
4 Zest all 4 lemons (without the Pith please!)
and then juice them too, you should get about a cup-full of juice and also the zest.
5 Empty the cans of condensed milk into a bowl and stir in the cream give it a good stir, make sure it is well mixed together.
6 Now, stirring constantly, add the lemon zest and juice a little bit at a time, as you do this the mixture will really start to thicken up, go on get those arm muscles working!
7 Pour the thickened mixture over the chilled cookie base and refrigerate overnight.
8 Remove carefully from cake tin and sprinkle with toasted almonds for decoration if desired.
Leave whole and serve on a pretty dish to impress your guests or serve in wedges / slices when the time comes!
Note:
OK so we dont always plan these things enough in advance to chill them overnight, so in a pinch 6 hours serious chilling minimum will make it just thick enough to remove from the cake tin and stand on its own 2 feet, but I really recommend overnight for best results!
Obviously if you are making this in a pie dish it doesnt matter as much but at least you wont have a gloopy soupy dessert to serve if you chill it for the right amount of time.","url":"https://recipe.bluelayer.org/recipe/44990/lulus-lemon-crunch-pie"},{"id":"44982","title":"Jake's Cinnamon Rolls","ingredients":"leavening agents, yeast, baker's, active dry
butter, without salt
syrups, corn, light
sugars, brown
spices, cinnamon, ground","directions":"Cream butter, sugar, syrup & cinnamon for filling.
Roll or pat dough into a 12 x 18 rectangle.
Spread filling over dough.
Roll up from long side.
Cut into 12 equal pieces.
Place in lightly greased or parchment lined baking pan.
Cover & let rise 1 hour, or till dough is doubled in size.
Bake at 350 for 25 - 30 minutes.
Invert pan on parchment covered cookie sheet & cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/44982/jakes-cinnamon-rolls"},{"id":"44951","title":"Turtles","ingredients":"nuts, pecans
cream, fluid, heavy whipping
syrups, corn, light
sugars, brown
sugars, granulated
butter, without salt
vanilla extract
salt, table
candies, semisweet chocolate","directions":"Heat the oven to 325F.
Place the pecans on a rimmed baking sheet and roast until browned and fragrant, about 12 minutes.
Remove from the oven and set aside to cool; once completely cooled, place the nuts in a gallon-size resealable plastic bag and slightly crush with a rolling pin to make smaller pieces.
Set aside.
Spray an 8-inch-square baking dish with nonstick cooking spray.
Fit with a piece of parchment paper long enough to fit into the bottom of the dish and hang over two opposite sides (creating parchment handles), and set the dish aside.
Place the cream, corn syrup, both sugars, and the butter in a medium saucepan over low heat.
Stir often until the butter and sugar melt, using a heatproof spatula to scrape down the sides of the pan occasionally.
Increase the heat to medium and continue to simmer the mixture until its temperature reads 244F on a digital thermometer, 12 to 15 minutes (be careful-once the sugar hits 240F, the temperature climbs rapidly, so stay on your toes!).
If the mixture begins to bubble up to the rim of the pan, remove it from the stovetop for a second to calm the bubbles, give it a stir, and place it back on the burner.
Once the caramel reaches 246F, remove it from the heat and stir in the vanilla, salt, and pecans.
Pour the mixture into the prepared baking dish and set aside in a cool spot (or refrigerator) for at least 4 hours or overnight.
Pour water into a small pot to a depth of 1 inch and simmer.
Place the chocolate in a heatproof medium bowl and set it over the simmering water (the bottom of the bowl shouldnt touch the water).
Reduce the heat to low and melt the chocolate, stirring often, until its completely smooth.
Pour the chocolate into a small bowl or ramekin and set aside until completely cool but still soft enough to dunk the turtles.
Run a paring knife around the edges of the baking dish and pop out the caramel block.
Move to a cutting board and slice the caramel into squares between 1 1/4 and 1 1/2 inches in size.
Place a long sheet of parchment or waxed paper on your work surface.
Dip each caramel square halfway into the chocolate, and then place on the paper to set up.
After dipping, give the chocolate enough time to set up and harden, about 1 hour.
Store the turtles in an airtight container in the refrigerator for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/44951/turtles"},{"id":"44946","title":"King Arthur Pizza","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Dissolve in 2 cups warm water in this order: 1 tablespoon each of sugar, dry yeast and salt.
Blend in with a large spoon 5 1/2 to 5 1/2 cups of flour.
You can also add two tablespoons of olive oil for flavor.
Turn out onto a floured surface and knead until smooth and springy.
Clean and grease your large bowl, place the dough in it, cover and let rise until doubled in bulk (1 to 2 hours).
Preheat oven to 450F (230C).
Punch down dough, divide into 3 to 4 pieces.
Roll out each piece on a floured surface, with a floured rolling pin into circles that fit into 12 inch pizza pans.
Let the dough rest several times to relax it and make it more cooperative.
Turn it over from time to time and roll the reverse side.
Brush on a bit of olive oil; spread pizza or spaghetti sauce lightly over the surface and add own toppings.
Sprinkle the top with grated cheese.
Bake for 15 mins.","url":"https://recipe.bluelayer.org/recipe/44946/king-arthur-pizza"},{"id":"44942","title":"Slow Cooker Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
sugars, brown
mustard, prepared, yellow
soy sauce made from soy (tamari)","directions":"Cut each wing into 3 pieces - throw away the tip.
Brown in skillet until golden brown and put in slow cooker, turn on low heat.
Mix brown sugar, mustard and soy sauce in saucepan and heat until it becomes liquid.
Pour over the wings and cook 2-8 hours.","url":"https://recipe.bluelayer.org/recipe/44942/slow-cooker-chicken-wings"},{"id":"44934","title":"3 Ingredient Easy Oil Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix oil and water and add to flour to form dough.
Divide into two equal parts.
Roll between wax paper.
Cook pie as required.
Easy, Easy.","url":"https://recipe.bluelayer.org/recipe/44934/3-ingredient-easy-oil-pie-crust"},{"id":"44919","title":"Easy Reindeer Food","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"Melt the white chocolate - you could use the microwave but I find it smoother and less likely to burn by creating my own double boiler.
Simply take a small pot, fill with 2 inches of water and bring to a boil.
Take a small stainless steel mixing bowl and place on top of that small pot (the bottom should not touch the water).
Place chocolate in the stainless bowl and stir regularly until totally melted.
Pour cereal and peanuts into a large mixing bowl.
Pour the melted chocolate on top and mix well with a spatula or large spoon.
Mix very well to distribute chocolate evenly.
Spread the coated mixture onto wax paper to dry/harden.
It will take about 2 hours or more to totally dry.
I tend to make mine at night and let cool overnight or else you will be tempted to eat it before its 'ready'!
When its 'ready', it will be clumped together in large chunks that you will need to break apart into bite sized pieces - or leave in semi large chunks and let people break off what they want to eat.","url":"https://recipe.bluelayer.org/recipe/44919/easy-reindeer-food"},{"id":"44914","title":"Persian Date Cake","ingredients":"dates, deglet noor
nuts, walnuts, english
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
spices, cinnamon, ground
spices, cardamom
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Toast walnuts in skillet over medium heat for 5 minutes.
Set aside to cool.
Place a few walnut pieces inside each date.
Arrange dates, packed next to each other in a flat 9-inch serving dish.
In large deep skillet, saute flour in butter over high heat, stirring constantly for about 15 to 20 minutes, toasting until it is golden caramel color.
Spread hot dough over dates.
Pack and smooth it with back of a spoon.
Combine cinnamon, sugar, cardamom and sprinkle evenly over cake.
Sprinkle with 1 cup ground pistachios or shredded coconut all over.
Cool.
Cut into small square pieces.
Arrange on serving platter or on plate in which it was made.","url":"https://recipe.bluelayer.org/recipe/44914/persian-date-cake"},{"id":"44899","title":"White Chocolate Almond Toffee","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Line a 15x10x1\" jelly-roll pan with non-stick foil,or spray regular foil with non-stick spray.
In medium saucepan; heat butter, sugar, corn syrup, and 2 tbsp water.
Heat over medium heat to melt butter.
Increase heat to med-high and insert candy thermometer.
Cook mixture about 12 minutes until golden brown and temp reaches 300F DO NOT STIR.
Remove from heat and remove thermometer.
Carefully stir in 1c.
chopped almonds.
Quickly pour toffee onto prepared pan and spread to edges.
Let stand in pan on a wire rack for 30mins.
Melt half of the chocolate in microwave on High for 45 seconds.
Stir to smooth.
Spread over top of cooled toffee.
Refrigerate 20 minutes until firm.
Once bar is firm, flip over onto a piece of wax paper; remove foil.
Microwave remaining chocolate on High 45 seconds and stir to smooth.
Spread over toffee bar; sprinkle with remaining 1/4c.
almonds.
Use wax paper to slide toffee bar back onto baking pan.
Refrigerate 20 more minutes.
Once chocolate is firm, break bar into 2.5\" pieces.
Store airtight at room temperature up to 1 month.","url":"https://recipe.bluelayer.org/recipe/44899/white-chocolate-almond-toffee"},{"id":"44866","title":"Fried Chicken","ingredients":"milk, buttermilk, fluid, cultured, lowfat
salt, table
spices, onion powder
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched","directions":"In a large baking dish, combine buttermilk and half of each of the seasoned salt, onion powder, and garlic powder.
Add chicken pieces to marinade and turn to coat.
Marinate in the refrigerator for at least 4 hours.
Heat the peanut oil to 360 degrees F in a large, heavy Dutch oven.
Season the flour with the remaining seasoned salt, garlic powder, and onion powder.
Remove the chicken from the marinade piece by piece and coat in the flour.
Then add to the hot oil to fry.
Fry until internal temperature of the chicken is 160 degrees F. Make sure that your oil does not get too hot, otherwise the color of the chicken will turn dark before the chicken is actually done.
Transfer chicken to paper towels to drain.
Taste the chicken to make sure the seasonings are right (this is called quality control).
Serve.","url":"https://recipe.bluelayer.org/recipe/44866/fried-chicken"},{"id":"44864","title":"Perfect Parmesan Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix 4 cups flour, cheese, yeast and salt in large bowl.
Add water and oil; stir until mixture forms soft dough.
Knead on lightly floured surface 5 min.
or until smooth and elastic, gradually adding remaining flour.
Cut dough into 4 pieces.
(Each piece is enough for a 12-inch pizza.)
Spray each piece with cooking spray.
If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.
Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray.
Seal bags; refrigerate up to 2 days or freeze up to 3 months.","url":"https://recipe.bluelayer.org/recipe/44864/perfect-parmesan-pizza-dough"},{"id":"44863","title":"Rosemary and Thyme Breadsticks","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
spices, rosemary, dried
spices, thyme, dried
honey
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix flour, salt and yeast in processor.
Add rosemary, thyme, honey and oil.
Gradually blend in enough water to bind dough together.
Process until dough forms ball, about 30 seconds longer.
Turn dough out onto work surface.
Knead until smooth and elastic, about 2 minutes.
Lightly oil large bowl.
Add dough; turn to coat with oil.
Cover bowl with plastic wrap, then towel.
Let dough rise in warm draft-free area until doubled, about 1 hour.
Punch down dough.
Divide into 16 equal pieces.
Roll each dough piece between palms and work surface into 12-inch-long by 1/2-inch-wide rope.
Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart.
Let rise uncovered in warm draft-free area until almost doubled, about 30 minutes.
Preheat oven to 325F.
Bake until breadsticks are very crisp and pale golden, about 40 minutes.
Transfer breadsticks to racks and cool.
(Can be made 3 days ahead.
Store airtight at room temperature.)","url":"https://recipe.bluelayer.org/recipe/44863/rosemary-and-thyme-breadsticks"},{"id":"44860","title":"Old-Fashioned Pull Taffy","ingredients":"molasses
butter, without salt
vinegar, distilled
sugars, brown
water, bottled, generic
leavening agents, baking soda","directions":"Boil all together until a little tried in cold water becomes brittle.
Pour on a buttered dish and allow to cool.
When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light in color.
Cut in small pieces.","url":"https://recipe.bluelayer.org/recipe/44860/old-fashioned-pull-taffy"},{"id":"44858","title":"Blue Cheese Stuffed Turkey Burgers","ingredients":"ground turkey, raw
cheese, blue
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder
spices, cumin seed","directions":"Thaw turkey meat
Mix the spices into the turkey meat.
The ones listed are the only ones I use but you can mix in whatever you prefer
Split meat into 4 equal parts.
Split 4 parts into 2 so now u have the top and bottom to the burger
Flatten turkey meat into hamburger patty.
Place mound of blue cheese in the middle and place the other flattened piece over top of cheese
Press together sides of burger so the cheese doesn't come out
Drizzle EVOO on top of burger and place in skillet on medium heat
Cook 6 minutes each side
Add whatever hamburger fixens you like and enjoy!","url":"https://recipe.bluelayer.org/recipe/44858/blue-cheese-stuffed-turkey-burgers"},{"id":"44848","title":"Cottage Pie","ingredients":"beef, grass-fed, ground, raw
onions, raw
potatoes, raw, skin
butter, without salt
peas, green, frozen, unprepared
corn, sweet, white, raw
carrots, raw
tomato products, canned, puree, without salt added
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
sauce, worcestershire
spices, garlic powder
spices, thyme, dried
spices, rosemary, dried
salt, table
spices, pepper, black","directions":"Put oil into hot pan.
Add beef and cook.
Add onions, garlic, tomato puree, thyme and rosemary stirring constantly.
Add 3/4's of the chicken stock, bring to the boil and simmer until the sauce has thickened.
Transfer to delivery containers.
Meanwhile, cook the potatoes in boiling salted water until tender.
Drain well.
Mash in/with mixer with butter and 1/4 of the chicken stock.
Add peas, corn, and carrots to each container.
Using a large spoon, layer the mashed potato generously on top of the beef and veggies, starting from the outside and working your way into the middle.
If not freezing for future, bake at 350 for approximately 20 minutes, until bubbling and golden brown.
Otherwise freeze.","url":"https://recipe.bluelayer.org/recipe/44848/cottage-pie"},{"id":"44839","title":"Candy Apple Pie","ingredients":"apples, raw, with skin
lime juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
butter, without salt
butter, without salt
sugars, brown
cream, fluid, heavy whipping
nuts, pecans","directions":"In a large bowl, toss apples with lime juice.
Combine dry ingredients; add to the apples and toss lightly.
Place bottom pastry in a 9 inch pie plate; fill with apple mixture.
Dot with butter.
Cover with top crust.
Bake at 400F (200C).
for 40 to 45 minutes or until golden brown and apples are tender.
Meanwhile, for topping, melt butter in a small saucepan.
Stir in brown sugar and cream; bring to a boil, stirring constantly.
Remove from the heat and stir in pecans.
Pour over top crust.
Return to the oven for 3 to 4 minutes or until bubbly.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/44839/candy-apple-pie"},{"id":"44837","title":"Carrot Cake in a Ball (Raw, Vegan, Gluten-Free)","ingredients":"carrots, raw
dates, deglet noor
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded
spices, cinnamon, ground
spices, ginger, ground","directions":"Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor - This should give you 1/2 cup packed carrot pulp.
Add all the other ingredients and process until the dough is well combined.
Form into balls and store in the fridge.","url":"https://recipe.bluelayer.org/recipe/44837/carrot-cake-in-a-ball-raw-vegan-gluten-free"},{"id":"44836","title":"Easy Healthy Tart Crust","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
wheat flour, white, cake, enriched
oil, olive, salad or cooking
water, bottled, generic
salt, table","directions":"Combine the pancake mix and the cake flour and set aside.
If using butter, melt it and set it aside.
Make a well in the dry ingredients and pour the oil in the center.
Add some water, a little a time, into the dry ingredients while shaping the dough into a ball with a spatula.
Wrap the dough in plastic wrap.
Chill in the refrigerator for as long as possible.
(Cut the plastic wrap one size larger than the tart pan, since you will use it later when rolling out the dough.)
Open the plastic wrap and cover the dough with another piece of plastic wrap.
Roll the dough with a rolling pin to match the size of the tart pan.
(This technique eliminates the need to dust the working surface.)
Take off the top piece of plastic wrap, flip the crust over and into the tart pan with the bottom piece of plastic wrap attached.
Shape the dough by pressing it into the tart pan over the plastic wrap to shape the crust.
Cut off the excess edges with a rolling pin.
Slowly remove the plastic wrap.
Pierce several holes in the bottom and grooves of the crust.
If you are blind-baking the crust, bake it at 180C for 10-30 minutes.
(Adjust the temperature to the baking time or for the type of tart).
If you have pie weights, it will turn out looking even better.
Here's a Tofu Tart Recipe:.
(This page shows detailed directions).
The photo shows an autumn flavored chestnut tart that uses this tart crust recipe.. You do not need to blind-bake the crust for this recipe.
Just pour the filling in and bake it as is.","url":"https://recipe.bluelayer.org/recipe/44836/easy-healthy-tart-crust"},{"id":"44830","title":"Berry Pie^ Recipe","ingredients":"goji berries, dried
apple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
cornstarch
salt, table","directions":"Lightly boil all but fruit and crust about 5-10 min, stirring.
Remove from heat and stir in berries.
Pour into baked pie shell.
Chill.
JoAnn Rachor .
Note: Ingredients in capital letters refer to either another recipe or possibly a cooking method that can be found elsewhere in the series.
Unfamiliar ingredients can be found in most large grocery stores or possibly health food stores.","url":"https://recipe.bluelayer.org/recipe/44830/berry-pie-recipe"},{"id":"44815","title":"Alton Brown - Potato Leek Soup","ingredients":"leeks, (bulb and lower leaf-portion), raw
butter, without salt
salt, table
potatoes, raw, skin
soup, vegetable broth, ready to serve
cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
chives, raw","directions":"Chop the leeks into small pieces.
In a 6-quart saucepan over medium heat, melt the butter.
Add the leeks and a heavy pinch of salt and sweat for 5 minutes.
Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil.
Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
Turn off the heat and puree the mixture with an immersion blender until smooth.
Stir in the heavy cream, buttermilk, and white pepper.
Taste and adjust seasoning if desired.
Sprinkle with chives and serve immediately, or chill and serve cold.","url":"https://recipe.bluelayer.org/recipe/44815/alton-brown-potato-leek-soup"},{"id":"44812","title":"Rich White Dinner Rolls (Bread Machine Recommended)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Measure ingredients into baking pan of bread machine recommended by the manufacturer.
Insert pan into the oven chamber.
Select Dough Cycle.
Remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
Choose one or more of the shaping and finishing method described below.
Clover leaf rolls:.
Divide the dough into 12 portions.
Divide each into 3 pieces.
Roll into balls.
Place 3 in each cup of a lightly greased muffin tin.
Cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume.
Bake at 375F (190C) for 15 to 20 minutes or until rolls sound hollow when tapped on the bottom.
Golden Glaze:
Brush freshly baked rolls with 1 to 2 tbsp of melted butter.
Basic Pan Rolls:
Divide dough into 12 portions and place, just touching in a 8 inch pan.","url":"https://recipe.bluelayer.org/recipe/44812/rich-white-dinner-rolls-bread-machine-recommended"},{"id":"44807","title":"Honey and Cinnamon Sugar-Topped Pull-Apart Bread Made With Natural Homemade Starter","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
honey
butter, without salt
oil, olive, salad or cooking
sugars, granulated
butter, without salt","directions":"Mix the floury ingredients together with a whisk.
Measure out the milk and water in a measuring cup.
Add the honey to the liquid and mix well to dissolve.
Put all the ingredients except for the shortening and butter in a bowl, and mix together until it's no longer floury.
Knead with a bread machine or mixer for 15 minutes.
When the dough forms a gluten film (the dough can be stretched out to a thin translucent sheet of gluten) stop kneading.
Divide the dough using a pastry cutter into about 10 pieces.
Return to the mixer or bread machine, add the butter and shortening, and knead for another 10 minutes.
When a gluten film forms again, take the dough out.
Form into a ball with a smooth, taut surface.
Put the dough in a plastic bag or container, and leave to rise overnight at room temperature, until it's 2 to 2.5 times its original volume.
(The rising time varies depending on the temperature of the room.)
If you leave it in a cool place near a window,for example, it will take about 10 hours.
In a warm place it will rise faster.
You can adjust the time by putting the dough the refrigerator.
The next morning, deflate the dough by folding it, and divide into 16 pieces.
Round off each portion into a smooth ball.
Cover with plastic wrap and rest for 30 minutes.
After the dough has rested, press down to deflate and round off each piece into a smooth ball again, sealing the edges tightly.
LIne up the dough in an oiled square baking pan.
Use your oven's bread-rising setting to conduct the 2nd rising for 1-2 hours at 30C.
Leave the dough to rise until the tops are about 1 cm below the rim of the pan.
Cover with plastic wrap or a tightly wrung out moistened kitchen towel to prevent the dough from drying out.
When the dough has finished rising, preheat the oven to 190C.
Mix the sugar and cinnamon powder together to make cinnamon sugar.
Melt the butter (over hot water or in the microwave), and brush it evenly over the dough.
Sprinkle the cinnamon sugar over the dough generously.
Bake for about 18 minutes in a preheated 190C oven.
If it looks like the bread is browning too fast, cover with a piece of foil.
When the bread is baked, drop the pan onto your countertop from about a 30 cm height to force the steam out.
Take the bread out of the pan and cool on a rack.
Here I covered half the loaf with plain granulated sugar, and the other half with cinnamon sugar.
To fully enjoy the crunchy sugar top, it's best to eat this when it's fresh out of the oven, or just cooled.
If you cover the top with plastic, the plastic will stick to the sugar.
(See Hints.)
Here I made a version using a whole wheat sponger starter.
I made this on a warm day in May; the dough was left to rise for 3 to 4 hours at room temperature, then for 5-6 hours in the refrigerator, and it was just about right.
As a reference.
The bread looks like this when pulled apart.
Light and silky-smooth and chew.
Yummy!","url":"https://recipe.bluelayer.org/recipe/44807/honey-and-cinnamon-sugar-topped-pull-apart-bread-made-with-natural-homemade-starter"},{"id":"44801","title":"Oat Bran Apple Pie Muffins (Everything-Free, Low-Cal and Vegan!)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oat bran, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, nutmeg, ground
spices, cinnamon, ground
salt, table
apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Preheat oven to 350.
Combine the first eight ingredients (flour through salt) in a bowl and mix to combine.
Add the remaining ingredients and stir until just moistened.
Spoon batter into paper-lined muffin tins.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/44801/oat-bran-apple-pie-muffins-everything-free-low-cal-and-vegan"},{"id":"44800","title":"Bobbie's Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Mix all ingredients well and pat into pie pan.
***NOTE***Dough can be rolled out between 2 sheets of waxed paper if desired.
To bake before filling: bake at 350 F for approximately 15 minutes or until golden brown.
Or fill and bake as directed in pie recipe being prepared.","url":"https://recipe.bluelayer.org/recipe/44800/bobbies-pie-crust"},{"id":"44796","title":"Wheat Dinner Rolls","ingredients":"water, bottled, generic
lemon juice, raw
oil, olive, salad or cooking
sugars, brown
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Set your machine for the dough program.
When the dough is ready, place it on a lightly floured surface.
Divide into pieces and shape.
Place on a greased baking sheet.
Cover and let rise in a warm place for 30 minutes or until double in size.
Bake at 350 degrees F for 25 to 30 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/44796/wheat-dinner-rolls"},{"id":"44793","title":"Easy Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic","directions":"Add the flour and butter into a bowl.
Keep mashing with your fingertips.
Keep doing it (for about 3 minutes) until there are no more butter lumps, so that it becomes grainy.
Gradually add the water until it's about the same softness as your earlobes.
Mash it again with your fingertips instead of kneading.
When it starts to come together, form into a ball without kneading, and cover with plastic wrap.
Put in the fridge for at least 30 minutes to let it rest, and you're done!
Use the crust in this \"Kabocha Squash Pie\"
\"Cheesecake\"
\"Apple Pie\"
\"Jam Pie\"","url":"https://recipe.bluelayer.org/recipe/44793/easy-pie-crust"},{"id":"44789","title":"Cinnamon Toast Crunch Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
peanut butter, smooth style, without salt
sugars, granulated
spices, cinnamon, ground
spices, cinnamon, ground","directions":"Place the chopped white chocolate in a heatproof bowl.
In a small sauce pan, heat the cream until it is just about to boil (you should see small bubbles around the edges of the saucepan).
Pour the hot cream over the chopped chocolate and stir until its smooth.
(If some chocolate remains unmelted, place the bowl over a double boiler until its all melted.)
Stir in 4 tablespoons peanut butter until smooth.
Cover the bowl with plastic wrap and refrigerate for about 60-90 minutes.
Line a surface with wax paper.
Using a small melon baller or a teaspoon, scoop out small balls of the ganache.
If you need to, roll them lightly with your hands into smooth circles.
Place truffles on the wax paper.
When all of the truffles are formed, fill a pastry bag fitted with a very small, round tip (I dont know what Wilton number, Im sorry) with the remaining peanut butter.
Gently insert the pastry tip into each truffle, squeezing in a little peanut butter.
You dont really need very much filling.
You just want a little extra hit of peanut butter flavor in each one.
If you need to, smooth out the truffle surface after filling.
Combine the sugar and cinnamon in a shallow dish.
Roll each finished truffle in the cinnamon sugar, then stick a piece of Cinnamon Toast Crunch in the top.
Keep the truffles tightly covered and refrigerated.
Recipe for ganache adapted from Parsley, Sage, Desserts, and Line Drive and What the Fruitcake.","url":"https://recipe.bluelayer.org/recipe/44789/cinnamon-toast-crunch-truffles"},{"id":"44785","title":"Whole-Wheat Ginger Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, buttermilk, fluid, cultured, lowfat
honey
spices, ginger, ground","directions":"Preheat the oven to 400 degrees.
Line a baking sheet with parchment.
Sift together the flours, salt, baking powder and baking soda and stir in the sugar.
Place in the bowl of a food processor fitted with the steel blade or in the bowl of a standing mixer fitted with the paddle.
Add the coconut oil to the food processor or mixer and pulse several times or beat on low speed until it is distributed throughout the flour and the mixture has the consistency of coarse cornmeal; if youre using a mixer, it will still have some lumps.
Beat together the buttermilk and agave or honey in a small bowl and add to the food processor or mixer.
Add the ginger and process or mix at medium speed just until the dough comes together.
Scrape out onto a lightly floured surface and gently shape into a rectangle, about 3/4 inch thick.
Cut into 6 squares, then cut the squares in half on the diagonal to form 12 triangular pieces.
Place on the baking sheet.
Bake 15 to 18 minutes, until lightly browned.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/44785/whole-wheat-ginger-scones"},{"id":"44779","title":"Jumbo Peanut Spiral Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
peanut butter, smooth style, without salt
water, bottled, generic
sugars, brown
spices, cinnamon, ground
oil, corn, peanut, and olive","directions":"For the filling: chop peanuts and mix in a bowl with brown sugar and cinnamon; set aside.
Put flour, butter, sugar, salt and peanut butter into food processor.
Mix until small pieces are formed.
Add water and mix until it just holds together.
Turn out on a floured flat surface and knead dough with floured hands one or two times just that dough holds together.
Divide it into two parts.
Layer plastic wrap on surface and well first part of dough with a floured rolling pin to a size of approximately 8.5 x 12.5 inches; set aside.
Do the same with the second part of the dough.
Sprinkle the filling onto this part of the dough.
Cover it with the other part of the dough.
Roll up from the short side to form a spiral.
The plastic wrap will be of help.
For Jumbo spirals roll up from the long side (a little bit tricky).
Cover in plastic wrap and put into the fridge for at least 30 minutes.
Meanwhile preheat oven (390F/200C).
Line a baking tray with parchment paper.
Take spiral out of the fridge and cut with a long knife into 1/4 - 1/2 inch thick slices.
Before each cutting put knife into very hot water.
Place spirals on baking paper with the aid of a cake shovel.
Bake for 15-20 minutes until slightly to light golden brown.
Take tray out of the oven and let cool spirals on tray for 5 minutes.
Using a cake shovel remove spirals from tray and let cool completely.
NOTE: the roll up and forming of the spiral as well as the cutting into slices can sometimes be a little bit tricky, be patient.
Cooking time is chill time and baking time.","url":"https://recipe.bluelayer.org/recipe/44779/jumbo-peanut-spiral-cookies"},{"id":"44765","title":"Martha's Chocolate Fudge","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate
syrups, corn, light
vanilla extract
nuts, walnuts, english","directions":"You will need a candy thermometer.
Make your fudge on a dry day.
Too much humidity will keep the fudge from setting up properly.
Butter an 8-by-8-by-2-inch pan and place it in the fridge.
Alternately, use a loaf pan if you want really thick pieces.
Sift cocoa powder and sugar into a medium bowl.
Prepare an ice bath.
I use my sink, filling it with approximately 2\" of water, then adding a bunch of ice.
In a small saucepan, combine milk and cocoa-powder mixture with a wooden spoon until a sandy, paste like texture forms.
Add chocolate, butter, and corn syrup.
Cook on med-low heat (don't let it boil yet), stirring constantly, until sugar has dissolved completely (very important), 7 to 10 minutes.
Using a pastry brush dipped in cold water, wash down any sugar crystals that form along the sides of pan.
Clip a candy thermometer to the side of the pan, making sure the tip of the thermometer does not touch the bottom of the pan.
Increase heat a bit until the fudge starts to boil.
When the fudge begins to boil, stop stirring and don't stir AT ALL for the rest of the cooking time or the fudge will be grainy.
Keep the syrup boiling, being careful that it doesn't boil over.
When the candy thermometer registers 236, remove the pan from heat, and place in ice bath for 5 seconds.
Transfer pan to a heat-proof surface, and let sit until thermometer registers 110, about 45 minutes.
Add vanilla, and using a wooden spoon (or electric hand mixer), stir fudge briskly until it thickens and begins to lose its sheen, 2 to 3 minutes (it may take a little longer to set up.
Depending on the humidity in the air, it could take as much as 10 minutes).
Stir in walnuts, if desired.
Spread fudge into prepared pan with wooden spoon.
Cover with plastic wrap; chill 30-60 minutes.
Cut into 1-inch squares.","url":"https://recipe.bluelayer.org/recipe/44765/marthas-chocolate-fudge"},{"id":"44753","title":"Healthy and Delicious Cherry Pie","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
vanilla extract
oats
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
cherries, sweet, raw","directions":"Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, cream together margarine, brown sugar and vanilla.
Stir in oats, flour and water.
Then press mixture into 9 inch pie pan.
In a medium bowl, stir together the cherries and sugar.
Pour into the crust.
Bake in preheated oven for 12 minutes, or until crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/44753/healthy-and-delicious-cherry-pie"},{"id":"44751","title":"Basic Bread Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Place warm water in a warm mixing bowl and add yeast.
Stir to dissolve and let stand 3 minutes.
Add salt and sugar and stir through.
Add flour and olive oil and mix, using hands until you can knead the dough without it sticking to your fingers.
Wash and dry hands and remove ball to cutting board.
Knead the dough, occasionally dusting with 1 tsp.
flour, until a firm, smooth homogenous ball is formed, approximately 15 minutes.
Place ball of dough in a lightly-oiled mixing bowl, cover with a clean kitchen towel and allow to rise in a warm place until its size is doubled, approximately 2 hours.
Punch down and divide into 4 pieces.
Dough is now ready for use.","url":"https://recipe.bluelayer.org/recipe/44751/basic-bread-dough"},{"id":"44742","title":"Peanut Brittle","ingredients":"sugars, granulated
sugars, brown
syrups, corn, light
water, bottled, generic
butter, without salt
salt, table
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Combine sugars, corn syrup,water ,salt & butter cook & stir over med high.
2. heat to 275 degrees.
add peanuts cook ,stirring to 295 degrees.
3. add baking soda.
pour onto greased foil.
4. cool and break into pieces .","url":"https://recipe.bluelayer.org/recipe/44742/peanut-brittle"},{"id":"44740","title":"Unknownchef86's Basic Vanilla Ice Cream (With Variations)","ingredients":"cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
sugars, granulated
vanilla extract
salt, table","directions":"Stir basic ingredients together until the sugar dissolves.
For best results, pre-chill the mixture before processing according to your ice-cream maker specifications or preferred no-machine technique.
Variations on vanilla: Using the basic vanilla recipe and the following variations, you can create many favorite ice-cream parlor flavors.
Unless otherwise stated, flavorings should be added before pre-chilling or freezing.
Foods such as raisins and nuts should be stirred in after processing in your ice cream maker.
Chocolate: Add 1/4 cup chocolate syrup or 3 tablespoons unsweetened cocoa.
For an added zest, ad 1/8 teaspoon cinnamon.
Banana: Mash or puree 1 medium-sized banana.
Add to vanilla mixture.
Coffee: Add 2 tablespoons instant coffee.
Maple Walnut: Reduce sugar to 1/4 cup.
Add 1/4 cup maple syrup and 1/2 cup chopped walnuts.
Peanut butter: Add 1/2 cup smooth or chunky style peanut butter.
Chocolate chip: After processing, stir in 1/4 cup mini chocolate chips.
Peanut fudge: Follow recipe for chocolate ice cream.
Omit cinnamon.
Add 1/2 cup peanut butter.
Mocha: Follow recipe for chocolate ice cream.
Omit cinnamon.
Add 2 tablespoons of instant coffee.
Pumpkin: Add 1/2 cup canned pumpkin, 1/4 teaspoon pumpkin pie spice, 1/8 teaspoon allspice, and a dash of nutmeg.
Eggnog: Substitute 1 cup commercial eggnog for the 1 cup light cream.
Add 1 teaspoon rum and a dash of vanilla.
If desired, add 1/4 cup raisins or 1/4 cup chopped candied fruit.
Pistachio: Substitute almond extract for the vanilla extract.
Add a drop or two of green food coloring and 1/2 cup chopped unsalted pistachio nuts.
Orange: Add 1/4 cup thawed frozen orange juice concentrate, undiluted.
Peppermint stick: Substitute peppermint extract for vanilla extract.
After freezing, stir in 1/4 cup crushed peppermint stick candy.
Rum raisin: Omit vanilla extract.
Add 1 teaspoon rum extract or 2 tablespoons rum.
After freezing, stir in 1/4 cup seedless raisins.
Dutch apple: Add 1/4 cup applesauce, 1/8 teaspoon cinnamon and a dash of nutmeg.
Pineapple coconut: Add 1/4 cup flaked or toasted coconut and 1/2 cup crushed pineapple.
Vanilla fudge: After basic vanilla ice cream is completed, use a spoon to swirl 1/4 to 1/2 cup of unheated hot fudge sauce through mixture.
Allow mixture to harden before serving.
Tutti-frutti: Add 1/4 cup chopped candied fruit.
Chocolate almond: Follow the recipe for chocolate ice cream.
Substitute 1 teaspoon almond extract for vanilla extract.
Omit cinnamon.
After freezing, add 1/4 cup toasted sliced or slivered almonds.
Butter pecan: Substitute 1/2 cup brown sugar for 1/2 cup sugar.
Toast 1/2 cup chopped pecans in 2 tablespoons butter over low heat for five minutes.
Cool.
Stir butter-nut mixture into ice cream mix before freezing.
Chocolate marshmallow: Follow recipe for chocolate ice cream.
After freezing, add 1/2 cup miniature marshmallows or stire in 1/2 cup marshmallow cream.","url":"https://recipe.bluelayer.org/recipe/44740/unknownchef86s-basic-vanilla-ice-cream-with-variations"},{"id":"44731","title":"Whole Wheat Pita Bread for Bread Machine","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan of your bread machine, select Dough setting and start.
When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface.
Gently roll and stretch dough into a 12 inch rope.
With a sharp knife, divide dough into 8 pieces.
Roll each into a smooth ball.
With a rolling pin, roll each ball into a 6 to 7 inch circle.
Set aside on a lightly floured countertop.
cover with a towel.
Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C).
Place 2 or 3 pitas on a wire cake rack.
Place cake rack directly on oven rack.
Bake pitas 4 to 5 minutes until puffed and tops begin to brown.
Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft.
Once pitas a softened, either cut in half or split top edge for half or whole pitas.
They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.","url":"https://recipe.bluelayer.org/recipe/44731/whole-wheat-pita-bread-for-bread-machine"},{"id":"44730","title":"Dark Chocolate Covered Nibs","ingredients":"cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Place chocolate chips on a microwave safe plate.
Microwave for about 60 to 90 seconds.
Stir until smooth.
On a piece of foil scatter some nibs.
Use a teaspoon to drizzle the chocolate over the nibs to coat them.
Set aside for 10 minutes to harden.
They will easily pop off the foil.
Keep in a sealed contained for up to 3 days - they won't last that long anyways!
haha.","url":"https://recipe.bluelayer.org/recipe/44730/dark-chocolate-covered-nibs"},{"id":"44717","title":"Chocolate Shortbread Balls","ingredients":"butter, without salt
sugars, powdered
water, bottled, generic
wheat flour, white, cake, enriched
spartan, real semi-sweet chocolate baking chips,","directions":"Method:.
Cream the buter and castor sugar until light and creamy.
Add in the water.
Add in the sifted flour and work into a manageable.
dough.
Cut chocolate into small blocks (i. e each block into 2).
Shape pieces of dough around the blocks of chocolate.
and roll into small balls.
Bake on a greased baking sheet at 180 degrees celius.
for 15-20 minutes.
Roll in icing sugar while still warm.","url":"https://recipe.bluelayer.org/recipe/44717/chocolate-shortbread-balls"},{"id":"44708","title":"Potato Chip Chocolate Toffee","ingredients":"butter, without salt
potatoes, raw, skin
sugars, granulated
vanilla extract
vinegar, cider
candies, semisweet chocolate","directions":"Line a baking sheet with foil and butter the foil.
Set one cup of potato chips aside; break the remaining 4 cups of chips in half if they are large.
Combine the butter, sugar, vanilla and vinegar in a sauce pan over medium-high heat and cook, stirring occasionally, until the mixture is light amber and a candy thermometer reads 320 degrees, about 10 minutes.
Remove from the heat and stir in the 4 cups of chips, then immediately pour onto the baking sheet and spread in a thin layer.
Gently press the reserved one cup chips on top and let cool.
Put about 3/4 of the chocolate in a microwave safe glass bowl and microwave for 30 seconds.
Stir, then continue to microwave 30 second intervals, stirring between each, until melted.
Add the remaining chocolate and stir until smooth, about 4 minutes.
Drizzle the chocolate over the toffee.
Set aside to harden, about 20 minutes.
Break the toffee into pieces.","url":"https://recipe.bluelayer.org/recipe/44708/potato-chip-chocolate-toffee"},{"id":"44705","title":"Whole Wheat Naan","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cumin seed
salt, table
water, bottled, generic
yogurt, greek, plain, nonfat
oil, olive, salad or cooking","directions":"Place the flour, baking powder, cumin seeds, salt, water, yogurt, and vegetable oil in the bowl of an electric mixer fitted with the dough hook and mix on medium speed for 4 to 5 minutes, until the mixture comes together to form a smooth ball.
Let the dough rest for 30 minutes.
Transfer the dough to a lightly floured work surface and divide the dough into 4 equal parts.
Press each piece to 1/4-inch thickness.
Place a grill pan over medium heat.
Grill the bread for 3 to 4 minutes per side, until golden brown.
Serve warm.
Adapted from Everyday Indian.","url":"https://recipe.bluelayer.org/recipe/44705/whole-wheat-naan"},{"id":"44701","title":"Aloha Brittle","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
syrups, corn, light
nuts, macadamia nuts, raw
nuts, pecans
leavening agents, baking soda
water, bottled, generic
vanilla extract","directions":"Coat the surface of a large baking sheet with 1 teaspoon of the unsalted butter.
Sprinkle coconut in a 12-inch circle on the prepared baking sheet.
In a large, heavy saucepan, combine sugar & corn syrup.
Cook over medium heat until candy thermometer reads 240 degrees F (soft-ball stage), stirring constantly.
Stir in macadamia nuts, pecans & remaining 1 teaspoon of unsalted butter, then cook & stir until mixture reads 300 degrees F (hard-crack stage).
In another container combine baking soda, water & vanilla.
Remove saucepan from heat, then stir in baking soda mixture.
Quickly pour the hot mixture over the coconut.
Cool before breaking into pieces.
Store in an airtight container with waxed paper between layers.","url":"https://recipe.bluelayer.org/recipe/44701/aloha-brittle"},{"id":"44694","title":"Deep Dish Pecan Pie With Cream Cheese Crust Recipe","ingredients":"peaches, yellow, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Make pastry and chill.
8 tbsp.
cream cheese, softened 1 1/4 c. all-purpose flour 2 tbsp.
sugar 1/4 teaspoon salt 2 tbsp.
heavy cream","url":"https://recipe.bluelayer.org/recipe/44694/deep-dish-pecan-pie-with-cream-cheese-crust-recipe"},{"id":"44692","title":"Easy Quiche Crust","ingredients":"oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Add all ingredients into a food processor.
Pulse until the dough comes together.
Gather together between waxed paper and roll out as needed.
Let sit for 15 minutes to relax.
Place into a 9 inch pie pan or tart shells.
Prick and blind bake for 15 minutes at 400F (200C).
(Reduce time if using mini-quiche tart pans).
Fill with your favorite quiche filling and bake according to your recipe.","url":"https://recipe.bluelayer.org/recipe/44692/easy-quiche-crust"},{"id":"44691","title":"Apple Pie","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt","directions":"In a large mixing bowl toss apples with lemon juice.
Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves.
Add to apples and toss until apples are coated.
Set apple mixture aside.
Prepare Pastry for Double-Crust Pie.
Divide dough in half.
Form each half into a ball.
Chill for 1 hour.
On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle.
Ease pastry into a 9-inch pie plate.
Transfer apple mixture to pastry-lined pie plate.
Dot with butter or margarine.
Trim pastry even with pie plate.
For top crust, roll out remaining dough.
Cut slits in top crust.
Place top crust on the filling.
Seal and flute the edge.
Bake in a 425 degree F oven for 15 minutes.
Lower the temperature to 375 degrees F, and bake the pie another 50 to 60 minutes, or until the crust is gorgeously browned and the juices bubble up though the top crust.
After about 40 mins in the oven, if the top crust looks as if it's browning too quickly, cover the pie loosely with a foil tent.
Transfer the pie to a rack and let it rest until it is only just warm or until it reaches room temperature.
Makes 6 to 8 servings.","url":"https://recipe.bluelayer.org/recipe/44691/apple-pie"},{"id":"44681","title":"Kuhnhenn German Potato Salad","ingredients":"potatoes, raw, skin
bacon, meatless
onions, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
celery, raw
spices, pepper, black
water, bottled, generic
vinegar, cider","directions":"Potato:Cut up potatoes into pieces roughly 3/4 of an inch sliced /cubed .Boil until almost tender.
Drain well.
Sauce: In a large skillet, Fry bacon until crisp; remove and drain.
Cook & stir in onion in bacon drippings until tender and golden.
Stir in flour, sugar, salt, celery seed,and pepper.
Cook over low heat until bubbly, Remove from heat and add vinegar and water.
Heat to boiling.
stirring constantly.
Crumple Bacon.
Mix Bacon, Sauce, and Potatoes.
Serve Warm.
Sauce will absorb into potatoes if it not served immediately.","url":"https://recipe.bluelayer.org/recipe/44681/kuhnhenn-german-potato-salad"},{"id":"44667","title":"Golden Honey Oat Bread Recipe","ingredients":"water, bottled, generic
oats
seeds, flaxseed
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
leavening agents, yeast, baker's, active dry
oil, canola
salt, table","directions":"Equipment: A 9 by 5 inch/ 7 cup bread pan, coated lightly with cooking spray.
A baking stone set toward the bottom rung and a cast-iron pan on the floor of the oven.
Step 1: Make the dough (Bread Machine)
In the bread machine container, combine water, oats, and cracked flax and mix to moisten.
then let sit covered for a minimum of 15 minutes.
In a medium bowl, whisk together the flours, gluten, powdered milk, and yeast.
Add the honey, and oil to the oat mixture and then the flour mixture.
Mix 3 minutes and allow to rest (autolyse) for 20.
If your bread machine always restarts with a 3 minute mix allow it to do so while adding the salt and then go into the kneading cycle for 4 minutes.
If it starts with the kneading cycle also run it for 4 minutes, adding the salt at the beginning of the kneading cycle.
Step 2: Let the dough rise
Using an oiled spatula or dough scraper, scrape the dough into a 2 quart container with cover or bowl, greased lightly with cooking spray or oil.
Push down the dough and lightly spray or oil the top of the dough.
It will be 4 cups /943 grams/33 ounces.).
Cover the container with a lid or plastic wrap.
With a piece of tape, mark where double the height would be.
Allow the dough to rise (ideally at 80 to 82A degrees F./28A degrees C) until doubled, about 1 hour, 15 min.
For extra strength and elasticity, you can stretch it after the first 30 minutes.
To achieve a moist and warm temperature I put a small container of very hot watera\"about 1 cup--under a plastic box to create a proofer and change the water every 20 to 30 minutes.
(You can retard the dough overnight after the first rise by gently deflating it and refrigerating it but it seems to rise best when baked the same day.
If you refrigerate it overnight, remove it to room temperature.
for about an hour before shaping.
Step 3: Shape the dough and let it rise
Turn the dough onto a lightly floured counter and press it down to flatten it slightly.
It will still be sticky but use only as much flour as absolutely necessary.
Shape it into a log and allow it to relax covered for 20 minutes.
(This is essential for an evenly shaped dough.)
Shape the dough into a loaf set it into the prepared baking pan.
It will be about 3/4 inches from the top of the pan.
Cover the shaped dough with the plastic box or oiled plastic wrap and allow it to rise until almost doubled and when pressed gently with a finger the depression very slowly fills in.
The highest point will be about 1 1/2 inches higher than the sides of the pan.
Using the plastic box and hot water it takes 1 hour 15 minutes to 1 1/2 hours.
At a cooler temperature it will take longer.
Meantime preheat the oven for a minimum of 40 minutes.
Step 4: Slash and bake the bread
If you like the look of a bread with a slash down the middle, with a sharp knife or straight edged razor blade, make a 1/2 inch deep slash down the top of the dough.
You can also leave it unslashed.
Mist the dough with water, quickly but gently set the baking sheet on the hot stone or hot baking sheet and toss 1/2 cup of ice cubes into the pan beneath.
Immediately shut the door,lower the temperature to 375A degrees F/190A degrees C, and bake 20 minutes.
Turn the dough around, tent, and continue baking 15 to 20 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean.
(An instant read thermometer inserted into the center will read about 205A degrees F.)
Step 5: Cool the bread
Unmold the bread onto a wire rack and allow it to cool, top-side-up until barely warm.","url":"https://recipe.bluelayer.org/recipe/44667/golden-honey-oat-bread-recipe"},{"id":"44662","title":"Walnut Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
salt, table
nuts, walnuts, english
butter, without salt","directions":"Preheat the oven to 350 degrees.
You will need one buttered, nine-inch deep-dish pie pan either a light-colored or glass pan.
Place the flour, sugar, cinnamon, and salt in a small bowl and stir to combine.
Place the nuts in a food processor or blender and pulse just long enough to chop the nuts finely, not into a paste.
Scrape the nuts into the flour mixture and stir to combine.
Add the melted butter and combine well.
Press the mixture into the buttered pie pan making certain that the crust is of even thickness.
Bake for 15 to 18 minutes or until it just starts to brown on the edges.
Do not over bake.
A light-colored or glass pan will absorb less heat than a dark one and help ensure against over baking.","url":"https://recipe.bluelayer.org/recipe/44662/walnut-pie-crust-recipe"},{"id":"44656","title":"Breaded Pork Cutlet With Country Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, pepper, black
salt, table
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place cutlets between sheets of plastic wrap and pound thin.
Place in pan; cover with buttermilk and marinate 1 hour.
Combine flour, garlic salt, pepper, and salt in a bowl.
Dredge cutlets in flour; dip in buttermilk.
Place in a bowl of Japanese Bread crumbs and coat well.
Heat oil in skillet to 300 degrees Fahrenheit.
Place each cutlet in pan and fry 4 minutes each side, or until a light brown.
Take cutlets out of skillet and pat dry with paper towels.
Place in pan; cover with foil; and finish in a 350 degree Fahrenheit oven for 10 to 15 minutes.
For the Country Gravy:.
Melt margarine in a pot and add flour to make a roux.
Cook roux over a medium flame, stirring constantly with a wire whip, until a very light brown.
Set aside for 5 minutes.
Scald milk and slowly add roux until sauce thickens.
Season with salt and black pepper.
To kick it up a notch, fry a piece of bacon, crumble it and add to gravy.","url":"https://recipe.bluelayer.org/recipe/44656/breaded-pork-cutlet-with-country-gravy"},{"id":"44652","title":"Classic White Dinner Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"OLD SCHOOL METHOD: combine 3/4 cup flour, yeast, sugar, and salt in a large bowl.
Heat the milk, water, and butter until warm, then add to the flour mixture.
Beat 2 minutes at medium speed with an electric mixer, scraping the sides of the bowl occasionally.
Add 1/4 cup flour, beat 2 minutes at high speed.
Stir in enough of the remaining flour to make a soft dough, knead on a lightly floured surface until smooth and elastic, about 8-10 minutes.
Cover, let rest for 10 minutes.
Divide the dough into 12 pieces and shape into balls.
Place in a greased 8\" pie pan.
Cover and let rise in a warm draft-free place until doubled in size, about 30 minutes.
Go to Step #9!
BREAD MACHINE METHOD: Place the ingredients in the order required by your bread machine.
With mine, I have to proof the yeast first in the sugar and water for 10-15 minutes.
After proofing, do a regular 1-lb dough cycle in your machine.
Mine takes 90 minutes.
(NOTE- I'd recommend using closer to 2 1/2-3 cups flour for the bread machine method as mine tends to produce runny dough time to time.
).
When the dough cycle's finished, divide the dough into 12 pieces and shape into balls.
Place them into a greased 8\" pie pan.
Bake at 375F for 20 minutes or until set.
Remove from the pan and brush with melted butter if desired, serve warm and immediately.","url":"https://recipe.bluelayer.org/recipe/44652/classic-white-dinner-rolls"},{"id":"44645","title":"Okara Cookies in a Microwave with Dashida Flavor","ingredients":"okara
beef, grass-fed, ground, raw","directions":"Put all the ingredients in a plastic bag and mix well.
Press the mixture over the plastic bag and bring it together into a dough.
Place the dough on a chopping board, and roll it out over the plastic bag using a rolling pin as thinly as possible.
Cut the dough into pieces of your desired size over the plastic bag.
(Your knife won't get dirty this way.)
*To transfer the dough to a baking sheet * Cut the plastic bag open.
Place a piece of kitchen parchment paper and something flat (such as upside-down baking sheet or chopping board) over it.
2Hold the chopping board on the bottom of the stack and flip everything over.
You can transfer the dough onto a baking sheet without damaging it this way.
Remove the plastic bag.
Cook in a 500 to 600 w microwave for 5 minutes.Open the microwave door and let the steam out.
Cook it again if needed - watch it for doneness.
(Cook for 5 to 10 minutes in total).
If using an 800w microwave, heat for 2 minutes.
Open the door to let the steam out, and reduce to 500 or 600 w and heat for 30 more seconds.
Repeat this process as needed.
When the cookies are crispy and brittle they are done.
When you touch a cookie and it's still soft you have to cook it again.
The dough will get crispier as it cools down.
Whatever the wattage, the thin parts burn easily.
Don't leave the microwave while it's cooking!
You can make a big batch and keep them in the freezer.
They're good 'emergency snacks' when you're on a diet.
If you eat them with plenty of liquids you can stave off your hunger pangs.
Okara cookie in a microwave low in calories
Corn soup flavoured Okara cookies
This is the original okara recipe.
Easy Oven-baked Okara Cookies without any special tools.","url":"https://recipe.bluelayer.org/recipe/44645/okara-cookies-in-a-microwave-with-dashida-flavor"},{"id":"44636","title":"Homemade Corn Tortillas","ingredients":"corn, sweet, white, raw
water, bottled, generic
salt, table","directions":"Combine all ingredients into a bowl and knead for two minutes to form a soft dough.
If dough feels dry, add a spoonful of water at a time.
Roll into little 2-inch balls and cover with a moist towel.
Heat a small nonstick pan or flat griddle over medium/high heat.
Place a piece of plastic wrap on the bottom of a tortilla press, place a dough ball on it, cover with another piece of plastic wrap and press down hard.
Carefully place the tortilla on the hot pan and cook for 5060 seconds on each side.
Enjoy!
Note: You can use multiple pans while doing this and it makes the cooking process zoom by!","url":"https://recipe.bluelayer.org/recipe/44636/homemade-corn-tortillas"},{"id":"44626","title":"Hotteok","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
salt, table
sugars, brown
sugars, granulated
nuts, walnuts, english
seeds, sesame seeds, whole, dried
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"Combine flour, yeast, and 2 teaspoons white sugar together in a bowl.
Stir milk and water together in a microwave-safe bowl and heat until lukewarm, about 20 seconds.
Pour milk mixture into the flour mixture and mix with a fork until dough is evenly combined.
Turn dough onto a lightly floured surface and knead for 2 minutes.
(Dough will be sticky.)
Add salt to the dough and knead until dough is smooth, 2 minutes more.
Shape dough into a ball, place on a floured surface, cover with a wet paper towel, and let rise for 10 minutes.
Mix brown sugar, 1/4 cup white sugar, walnuts, sesame seeds, and cinnamon together in a resealable plastic bag.
Close bag and shake until filling is evenly combined.
Roll dough into a cylinder, cut into 10 pieces and form each into a ball.
Roll each ball into a 5-inch circle using a rolling pin.
Place dough into the palm of your hand and spoon 2 tablespoons filling into the middle of the dough.
Wrap dough around filling, forming into a ball by taking 4 corners of dough, pinching together in the middle.
Take another 4 corners and pinch together, sealing completely.
Place balls, seam-side down, onto a floured surface.
Roll each ball into a 5-inch circle using a rolling pin, making sure filling stays in dough.
Place margarine in a skillet, spreading around with a paper towel; heat over medium heat.
Place dough in the melted margarine and cook until golden brown, 5 to 10 minutes per side.","url":"https://recipe.bluelayer.org/recipe/44626/hotteok"},{"id":"44606","title":"Grilled Sweet Potatoes with Lime Cilantro Vinaigrette","ingredients":"sweet potato, raw, unprepared
lime juice, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
spices, coriander seed","directions":"Cover potatoes with cold salted water in a large pot, then bring to a boil.
Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking.
Drain well.
When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.
Prepare grill for cooking.
Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking.
Whisk in cilantro.
When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.
Serve potatoes warm or at room temperature, drizzled with vinaigrette.","url":"https://recipe.bluelayer.org/recipe/44606/grilled-sweet-potatoes-with-lime-cilantro-vinaigrette"},{"id":"44603","title":"Simple and Tasty Chinese Steamed Buns","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda","directions":"Sprinkle the yeast over 1 cup of warm water in a large bowl.
The water should be no more than 100 degrees F (40 degrees C).
Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Combine the flour, sugar, and baking soda in a small bowl.
Stir half of the flour mixture into the yeast mixture until no dry spots remain.
Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil.
Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Divide the dough into 6 equal pieces and form into rounds.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer.
Cover, and bring the water to a boil over high heat.
Add the buns, recover, and steam for 20 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/44603/simple-and-tasty-chinese-steamed-buns"},{"id":"44601","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in 1/2 cup warm water with honey, let sit 10 minutes to proof.
Mix remaining ingredients in large mixing bowl and add yeast mixture.
Turn onto floured board and knead 7-10 minutes.
Cover and let rise for appr 1 hour.
Preheat oven to 450 f and divide dough into 2 equal pieces.
On surface sprinkled with cornmeal, roll out to desired thickness and size and let rise 20 to 30 minutes.
Top with sauce and topping of choice and bake for 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/44601/pizza-dough"},{"id":"44599","title":"Slo Rise Pita","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve yeast in water.
One cup at a time, stir in whole-wheat flour.
Stir the dough 100 times in the same direction.
Cover with plastic wrap and let rest for 45 minutes.
Sprinkle salt over the dough and stir in oil.
One cup at a time, stir in white flour until the dough will take no more and cannot be stirred.
Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, 8 to 10 minutes.
Transfer the dough to a large, lightly oiled bowl, turn to coat and cover with plastic wrap.
Let rise until doubled in volume approximately 3 hours.
Gently punch down.
Set a baking stone, unglazed quarry tiles or a lightly oiled baking sheet on the bottom oven rack and pre-heat oven to 450F (230C).
Divide the dough into 16 equal pieces.
Roll out each piece of dough into a 7-to 8-inch circle that is 1/4 inch thick.
Using your hands or a semolina-dusted pizza peel, carefully transfer the prepared dough to the heated baking surface.
Bake for 2 to 3 minutes, or until the breads have puffed.","url":"https://recipe.bluelayer.org/recipe/44599/slo-rise-pita"},{"id":"44598","title":"White Chocolate Halloween Chex Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
corn, sweet, white, raw","directions":"Mix all dry ingredients together.
Melt white chocolate over stove or in microwave (stove might burn it, I recommend using microwave).
Pour chocolate over dry mixture and mix well.
Section off mixture into smaller pieces (doesn't have to be neat or a certain size) and place in fridge for about 10 minutes, or until hard.","url":"https://recipe.bluelayer.org/recipe/44598/white-chocolate-halloween-chex-mix"},{"id":"44591","title":"Asparagus and Cashew Stir Fry","ingredients":"asparagus, raw
oil, olive, salad or cooking
oil, sesame, salad or cooking
spices, ginger, ground
nuts, cashew nuts, raw
soy sauce made from soy (tamari)","directions":"Cut off the tough ends of the asparagus, and then slice diagonally into 2-3 pieces.
Heat the oil together in a large skillet or wok over medium high heat.
Add the ginger and stir fry for 1 minute.
Add the asparagus and stir fry until tender but still a tiny bit crisp, 4-5 minutes.
Stir in the cashews and soy sauce.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/44591/asparagus-and-cashew-stir-fry"},{"id":"44580","title":"Pita Pockets","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Stir sugar into warm water.
Sprinkle yeast over top and allow to proof for 10 minute.
Stir in olive oil, 2 cups flour and salt.
Add remaining flour and knead until soft, pliable and barely sticky (add a bit more flour if needed).
Let rise for 1 hour covered, in a warm area.
On a lightly floured surface roll dough into a 12 inch rope.
Cut into 8 pieces.
Roll each piece into a ball (It is important to do this.
One of the first times I didnt roll the balls because I didnt see the point, and none of them turned out.
I dont know why but it just works this way) and place under a damp towel.
Taking one piece at a time, roll into a 7 inch circle (do not make it any larger because if the dough is too thin the pita will not puff in the centre).
Place back under the damp towel making sure the surface is dusted with flour so it does not stick.
Repeat with remaining dough.
Allow to rise for 30 minutes until slightly puffed.
Meanwhile preheat the oven to 500 degrees F.
Put 1 or 2 pitas onto a wire cooling rack and place it directly on the oven rack (you can place the dough directly on the oven rack if you feel it is clean enough).
Bake for 4- 5 minutes until puffed in the centre and just starting to brown on the sides.
Remove and place back under the damp towel to cool and soften.
Repeat with remaining pitas.
Once cool put in a plastic bag and refrigerate for a couple days or freeze for 1-2 months.
To serve: Cut in half and fill as desired.","url":"https://recipe.bluelayer.org/recipe/44580/pita-pockets"},{"id":"44575","title":"Whipped Sweet Potatoes with Honey","ingredients":"sweet potato, raw, unprepared
butter, without salt
honey","directions":"Preheat oven to 350F.
Pierce sweet potatoes all over with fork.
Place potatoes on rimmed baking sheet.
Roast until potatoes are very soft, about 1 hour 45 minutes.
Remove potatoes from oven and let stand until cool enough to handle.
Peel potatoes and place flesh in mixing bowl; add butter.
Using electric mixer, beat until mixture is fluffy and smooth.
Mix in 2 tablespoons honey.
Season to taste with salt and pepper and more honey by teaspoonfuls, if desired.
Transfer sweet potatoes to serving bowl.
DO AHEAD: Can be made 2 hours ahead.
Let stand at room temperature.
Rewarm in microwave until heated through before serving.","url":"https://recipe.bluelayer.org/recipe/44575/whipped-sweet-potatoes-with-honey"},{"id":"44571","title":"Chicken Pot Pie with Sweet Potato Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sweet potato, raw, unprepared
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
corn, sweet, white, raw
carrots, raw","directions":"In the bowl of a food processor, pulse to combine the flour, baking powder and salt.
Cut in the butter and pulse until combined.
Add the mashed sweet potato and pulse until dough forms into a ball.
Turn onto a floured surface and form into a flat disk.
Wrap in plastic wrap and refrigerate until ready to use.
To make the filling, in a microwave safe bowl, melt the butter.
Add the flour and whisk to combine.
Warm the milk and add to the flour mixture.
Whisk to combine.
Microwave at 30-second intervals, whisking in between, until sauce thickens.
Add salt and pepper, to taste.
Add chicken, corn and carrots to the sauce, stir to combine.
Pour the mixture into a deep dish pie pan.
Roll out the pie crust to the size of your pie pan and place over the chicken mixture.
Crimp the edges to fit the pan.
Bake at 350 degrees for 30-40 minutes.","url":"https://recipe.bluelayer.org/recipe/44571/chicken-pot-pie-with-sweet-potato-crust"},{"id":"44567","title":"Caramelised Walnuts Made With Fresh Grape Juice","ingredients":"nuts, walnuts, english
sugars, brown
grapes, red or green (european type, such as thompson seedless), raw
salt, table
spices, cinnamon, ground","directions":"Take aluminium foil and then line your oven tray with it.
Brush it lightly with oil and set aside.
Put the nuts on a dry oven tray.
Pre-heat your oven to 180C.
Roast the nuts in the pre-heated oven for 5 minutes or until lightly toasted.
Remove from oven and allow to cool.
Take a pan and in it, put the brown sugar, grape juice, salt and cinnamon.
Stir and cook on medium flame{without boiling} until the sugar has melted completely.
Bring it to a boil.
Lower flame slightly and boil for 10-15 minutes or until the mixture turns into a thick syrup.
Remove the pan from heat.
Add the roasted walnuts.
Stir well to coat the nuts in the delicious syrup.
Line an oven tray with aluminium foil.
Lift each walnut piece with a fork.
Place it on the lined tray.
Allow the caramelised walnuts to cool completely.
Once the walnuts have cooled completely,store them in between sheets of waxed paper in an airtight container.
Store for upto 2 days.
I'm sure, being how delish they are, they'll be gone sooner than that!
Let me know!","url":"https://recipe.bluelayer.org/recipe/44567/caramelised-walnuts-made-with-fresh-grape-juice"},{"id":"44554","title":"Savannah Cheese Wafers","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
cheese, cheddar","directions":"Using electric mixer, beat butter in medium bowl until light and fluffy.
Resift flour with salt and cayenne;add to butter and beat just until blended.
Add cheese and blend just until combined; do not overmix (dough will be crumbly).
Gather dough into a ball; divide into fourths and flatten into disks.
(Can be prepared ahead.Wrap and refrigerate up to 3 days or freeze up to 2 months.
Thaw dough before continuing.
).
Preheat oven to 400 degrees.
Roll 1 dough piece out between pieces of waxed paper to thickness of 1/8 inch.
Cut out rounds using a 2 inch plain or scalloped cookie cutter.
Repeat with remaining dough.
Gather up scraps, reroll and cut out additional rounds.
Transfer rounds to nonstick baking sheets (or to parchment covered regular baking sheets) and bake until golden, about 12 minutes.
Cool slightly and serve slightly warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/44554/savannah-cheese-wafers"},{"id":"44553","title":"Peach Pie (One Crust) Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered","directions":"Cut together and press into pie plate.
Bake 375 degrees 10-15 min till lightly browned.","url":"https://recipe.bluelayer.org/recipe/44553/peach-pie-one-crust-recipe"},{"id":"44544","title":"Chili-Lime Baked Turkey","ingredients":"lime juice, raw
oil, olive, salad or cooking
spices, chili powder
spices, oregano, dried
spices, cumin seed
spices, pepper, red or cayenne
salt, table
spices, pepper, black
ground turkey, raw","directions":"Pre-heat oven to 350F.
Coat an oblong baking dish with non-stick cooking spray.
In a small bowl, stir together all ingredients except turkey.
Rub mixture onto all surfaces of the turkey.
Place the turkey in a baking dish and bake 40 minutes, until juices no longer run pink when turkey is pierced, turning turkey over halfway through cooking time.
Slice the turkey and pour the cooking juices over the slices.","url":"https://recipe.bluelayer.org/recipe/44544/chili-lime-baked-turkey"},{"id":"44513","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
raisins, seeded
spices, caraway seed
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix all ingredients.
Knead and shape with hands.
Bake in 9 inch pie plate.
Temperature: 375-400 F (190-205 C) Time: 30-40 minutes.
Ready when tapped and it sounds hollow.","url":"https://recipe.bluelayer.org/recipe/44513/irish-soda-bread"},{"id":"44512","title":"Cheese and Bacon Pitas","ingredients":"cheese, parmesan, hard
bacon, meatless
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table
oil, olive, salad or cooking","directions":"Grill Bacon and mix with grated cheese.
Heat oven to 210 degrees centigrade.
Put Yeast, sugar and a third of the flour in a mixing bowl.
Add water and mix with a wooden spoon, leave for 20 minutes.
Add remainder of flour, salt and oil.
Mix with fingers, when dough-like turn out onto an oiled surface.
Knead for 5 minutes.
Cover with a damp cloth and prove in a warm place for 20 minutes.
Divide into 8 pieces and roll out into oval shaped breads (20cm long and 10cm wide approx.)
on a floured surface.
Fill each pita with a small handful of the cheese and bacon mixture fold in half and seal by pinching the edges
Lightly flour 2 baking sheets, place pittas on them, cover and prove for a further 10 mins
Sprinkle pittas with flour.
Bake for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/44512/cheese-and-bacon-pitas"},{"id":"44511","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix the flour, salt and baking powder in a large bowl.
Add the butter and shortening.
Cut in the butter and shortening until the flour resembles cornmeal, using a fork or your hands.
Add the water to the mixture a little at a time until the dough is soft and not sticky.
Place the dough on a lightly floured surface and knead the dough for a few minutes until smooth and elastic.
Divide the dough into 8 equal pieces and roll each piece into a ball.
Let the dough balls rest, covered with a towel, about 15 minutes.
Preheat a large skillet over medium-high heat.
Use a rolling pin to roll each dough ball into a thin 7-inch round tortilla.
Place the tortillas one at a time into the skillet and cook until bubbly and golden, about 1 1/2 minutes.
Flip the tortilla and continue cooking until golden on the other side.
Put the cooked tortilla in a tortilla warmer or wrap in a clean kitchen towel.
Repeat with the remaining dough.","url":"https://recipe.bluelayer.org/recipe/44511/flour-tortillas"},{"id":"44509","title":"Parsley Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
butter, without salt
spices, parsley, dried","directions":"Rinse Rice under the faucet to remove excess starch.
Bring Rice and Water to a rapid boil in a 2 quart saucepan.
Cover Rice and reduce heat to low.
Cook on Low 20 minutes.
Cut Butter into 4 pieces.
When Rice had doubled in volume, Add the Butter and replace lid.
Once Butter has melted, sprinkle Parsley even over ther the Rice.
Stir to fully mix Rice, Butter and Parsley.
Serve with any meat dish.
Pairs up exceptionally with Chicken Breasts.","url":"https://recipe.bluelayer.org/recipe/44509/parsley-rice"},{"id":"44499","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface.
Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they arent touching) and then cover balls with damp cloth or plastic wrap for 10 minutes.
(Its very important to let the dough rest, otherwise it will be like elastic and wont roll out to a proper thickness and shape.
).
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until its thin and about eight inches in diameter.
(If you roll out pie crusts youll have no problem with this.)
Dont over work the dough, or itll be stiff.
Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side.
It should start to puff a bit when its done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably wont have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.","url":"https://recipe.bluelayer.org/recipe/44499/flour-tortillas"},{"id":"44498","title":"Graveyard Crunch","ingredients":"syrup, maple, canadian
butter, without salt
spices, cinnamon, ground
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
candies, marshmallows
corn, sweet, white, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300F.
Mix syrup, butter and cinnamon in large microwavable bowl.
Microwave on HIGH 1 minute; stir until butter is completely melted.
Add cereal and peanuts; mix lightly.
Spread into lightly greased 15x10x1-inch baking pan.
Bake 30 minutes, stirring after 15 minutes.
Cool completely.
Break cereal mixture into pieces; place in large bowl.
Add marshmallows and candies; toss lightly.
Store in airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/44498/graveyard-crunch"},{"id":"44493","title":"Homemade Cream Caramels","ingredients":"sugars, granulated
syrups, corn, light
milk, canned, condensed, sweetened
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
vanilla extract
nuts, almonds","directions":"Pre-cut waxed paper into 3 inch by 3 inch squares.
Mix sugar, corn syrup, condensed milk, salt and one third of the cream in a 3-quart saucepan.
Stir on low heat until the sugar dissolves and a candy thermometer reaches 236 degrees (125 C.).
Blend in another third of the cream and cook to 240 degrees (125 C.).
Stir in the butter and the rest of the cream and cook to 244 degrees (125 C.).
Remove from heat and pour onto slightly oiled or sprayed marble slab or 15 inch by 10 inch jelly roll pan.
Let cool--caramel should not be cut until cold and quite firm.
While the caramel is cooling, Toast the almonds in the oven at 350 degrees (175 C.) until golden brown--be careful not to overbrown.
Use a strong, sharp knife and cut with a sawing motion--do not bear down.
Cut into 2 inch squares.
Use 4 or 5 almonds for each square of caramel.
Work the almonds into the caramel and form into a log.
Cut each log into 2 or 3 pieces.
Wrap each piece of candy in a piece of the precut waxed paper and twist the ends firmly.
Store in airtight containers or refrigerate.","url":"https://recipe.bluelayer.org/recipe/44493/homemade-cream-caramels"},{"id":"44492","title":"Broccoli Salad","ingredients":"broccoli, raw
tomatoes, red, ripe, raw, year round average
pickles, cucumber, sour
olives, ripe, canned (small-extra large)
carrots, raw
fresh red onions,
salad dressing, ranch dressing, regular","directions":"Chop broccoli, tomaoes,cucumbers and carrots into bitesize piecesUse small size olives or cut in half,slice red onion.
Mix all ingredients together.
.Chill at least 4 hrs or overnight.","url":"https://recipe.bluelayer.org/recipe/44492/broccoli-salad"},{"id":"44480","title":"Potato Packets","ingredients":"potatoes, raw, skin
onions, raw
butter, without salt
spices, pepper, black
salt, table","directions":"Dice potatoes and place in a medium bowl filled with water.
Place in the fridge for 6 hours or over night.
Preheat oven to 200 degrees.
Pour water and safe potatoes.
Using Aluminum foil, tear 3 pieces of foil that are 8x11''.
Distribute potatoes and onions into pieces of foil.
Place 1 tablespoon of butter into each packet, and sprinkle 1 teaspoon of salt and pepper onto each packet.
Grab the foil at the edges and bring into the center and close by pinching the foil together.
Bake in oven for 1 hour.
Check at 40 minutes by using a fork to test for doneness.
Remove from oven and fork goes through potato easily.","url":"https://recipe.bluelayer.org/recipe/44480/potato-packets"},{"id":"44468","title":"Buttery Cayenne Cashew Crunch","ingredients":"nuts, cashew nuts, raw
butter, without salt
sugars, granulated
sugars, brown
syrups, corn, light
terra dolce, organic chipotle dried chile peppers,
salt, table","directions":"Butter a non-stick baking sheet.
Combine all ingredients in a large non-stick skillet.
Stir over low heat until butter melts and sugars dissolve.
Increase heat to medium and boil, stirring constantly until mixture turns golden brown, thickens, and begins to mass together (foams), about 5 minutes.
Immediately pour out onto prepared baking sheet, spreading evenly.
Cool completely.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/44468/buttery-cayenne-cashew-crunch"},{"id":"44457","title":"Flaky Cream Cheese Pastry","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, powdered","directions":"Put the butter and cream cheese in the bowl of a large stand-up mixer fitted with the flat beater attachment.
Blend for 30 to 45 seconds on medium-low speed.
Sift the flours and confectioners; sugar into a medium-size mixing bowl.
With the mixer on low, add the dry mixture to the creamed mixture about 1/3 cup at a time, blending reasonably well after, each addition.
You dont have to wait until the previous addition has been entirely incorporated before adding the next, but do give it some time.
When all of the dry ingredients have been added and the dough starts to ball up around the beater, stop the machine.
Remove the bowl and scrape the dough onto a lightly floured work surface.
Knead the dough gently 3 or 4 times, then shape it into a ball.
Place the ball on a lightly floured sheet of plastic wrap and flatten it into a disk about 3/4 inch thick (unless the recipe instructs you to shape the dough into 2 balls for a double-crust pie).
Wrap the disk in plastic and refrigerate for at least 1 1/2 hours, until firm enough to roll.
To mix by hand: Using a wooden spoon, cream the butter and cream cheese together in a medium-size mixing bowl.
Sift the dry ingredients together, as instructed above, then add them to the creamed mixture about 1/3 cup at a time, stirring well after each addition.
When the dough coheres, proceed as directed above.","url":"https://recipe.bluelayer.org/recipe/44457/flaky-cream-cheese-pastry"},{"id":"44449","title":"Cream Cheese Crust","ingredients":"cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Soften cream cheese and butter and mix together incorporating flour a little at a time.
Roll out with a rolling pin between 2 wax papers.
Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage.
Bake for about 10 minutes at 350 degrees F (175 degrees C).","url":"https://recipe.bluelayer.org/recipe/44449/cream-cheese-crust"},{"id":"44448","title":"Tea Cookies I","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, walnuts, english
sugars, granulated","directions":"Beat together the butter and confectioners' sugar till creamy.
Add vanilla.
Mix the dry ingredients, stir into creamy mixture.
Blend well.
Add the nuts, mix well, roll the dough out into two balls.
Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls.
Place on ungreased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown.
While still warm roll into confectioners' sugar, let cool and roll again.","url":"https://recipe.bluelayer.org/recipe/44448/tea-cookies-i"},{"id":"44427","title":"Low Sodium Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic","directions":"Sift the flour into a bowl.
Add the butter or butter and shortening mix.
Using fingertips or a pastry blender, rub the fat in until the mixture resembles coarse breadcrumbs.
Gradually stir in the water until the mixture binds itself together.
Gently press into a ball, cover in plastic wrap, and chill for at least 20 minutes before rolling out.
Note: a general guide when making pie dough is to use half as much fat to flour.
The use of shortening will make the end texture more flaky.
Instead of adding water, milk can be used to make the cooked dough softer in texture.
Using self-rising flour instead of all-purpose will also have the same result.","url":"https://recipe.bluelayer.org/recipe/44427/low-sodium-pie-dough"},{"id":"44412","title":"Chagrin Falls Bacon","ingredients":"bacon, meatless
sugars, brown
spices, ginger, ground
spices, cloves, ground
spices, cinnamon, ground","directions":"Take a baking pan and line it with foil.
Then place a rack on the foil and set aside.
Preheat the oven to 350 degrees.
Mix together the brown sugar and spices in a bowl.
Cut the bacon in half so each original piece is now 2 pieces.
Dredge the bacon pieces in the brown sugar mixture, coating well.
Put each piece of bacon on the rack.
Cook for 20-30 minutes.
Use tongs to remove from the rack (they will be VERY hot!)
and place on wax paper to cool.
Can be frozen.","url":"https://recipe.bluelayer.org/recipe/44412/chagrin-falls-bacon"},{"id":"44388","title":"Kicked up Spiced Carrots","ingredients":"carrots, raw
butter, without salt
sugars, brown
water, bottled, generic
lemon juice, raw
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne","directions":"Quarter carrots lengthwise and then cut into about 2-1/2-inch pieces.
Heat butter in a heavy skillet over medium heat.
Add in the carrot sticks and saute uncovered for about 5 minutes, stirring occasionally until just slightly softened.
Add in brown sugar stirring until the sugar is dissolved and melted.
Stir in water, lemon juice, salt, cinnamon and cayenne; toss to combine and simmer covered until the carrots are desired tenderness and the liquid is reduced to a glaze (about 8-10 minutes).","url":"https://recipe.bluelayer.org/recipe/44388/kicked-up-spiced-carrots"},{"id":"44374","title":"Light Pumpkin Cornbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
pumpkin, raw
yogurt, greek, plain, nonfat
egg, white, raw, fresh","directions":"Pre heat oven to 350 F and grease a 9 x 9 glass baking pan.
In large bowl whisk together flour, corn meal, brown sugar blend, baking powder, and pie spice.
Set aside.
In another bowl whisk together egg whites, yogurt and pumpkin puree.
Add to dry ingredients and whisk till all are blended.
Pour into greased pan and bake for about 35-45 minutes or until tooth pick comes out clean.
Let rest 10 minutes in pan before cutting and serving.","url":"https://recipe.bluelayer.org/recipe/44374/light-pumpkin-cornbread"},{"id":"44373","title":"Drawn Butter","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
spices, pepper, black
salt, table","directions":"Melt half the butter, add flour mixed with seasoning and then gradually add hot water.
Boil 5 minutes and remaining butter piece by piece.","url":"https://recipe.bluelayer.org/recipe/44373/drawn-butter"},{"id":"44352","title":"Wheat and Dairy-Free Blackberry Pie","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
potatoes, raw, skin
water, bottled, generic
salt, table
blackberries, raw
sugars, granulated
potatoes, raw, skin
lime juice, raw
margarine, regular, 80% fat, composite, stick, without salt","directions":"Beat 1/2 cup margarine, 1 1/2 cups potato flour, ice water, and salt together in a bowl with an electric mixer until mixture is large crumbs.
Form into a ball of dough; chill in refrigerator for 1 hour.
Stir blackberries, sugar, 1/3 cup potato flour, and lime juice together in a bowl.
Preheat oven to 350 degrees F (175 degrees C).
Separate dough into two equal halves.
Roll each half with a rolling pin to 12 inches in diameter.
Press one crust in a 9-inch pie pan.
Scoop blackberry filling into the prepared pan.
Drizzle 3 tablespoons margarine over blackberry filling.
Lightly press the other pie crust on top of the blackberry filling and seal the edges to the bottom layer's edges.
Brush top crust with remaining 1 tablespoon melted margarine.
Cut 2 or 3 slits in the top crust to allow steam to escape during baking.
Bake pie in the preheated oven until crust is golden brown and blackberries are bubbling, about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/44352/wheat-and-dairy-free-blackberry-pie"},{"id":"44351","title":"Honeycomb Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, white chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Warm 2 cups milk over low heat.
When it starts to simmer, add a 50g chopped honeycomb bar and 70g chopped milk chocolate pieces.
Stir constantly for 3-4 minutes or until chocolate is melted and well combined.
Serve immediately with scoops of vanilla ice-cream, if desired.","url":"https://recipe.bluelayer.org/recipe/44351/honeycomb-hot-chocolate"},{"id":"44348","title":"Pizza Hut or Olive Garden Breadsticks","ingredients":"water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix all ingredients in bread Machine on dough setting.
Then, roll it out into a log and divide it into 16 pieces.
(I can normally only get about 12) Roll these pieces into cigar-shaped sticks of bread.
Arrange on a baking sheet.
Cover, and let rise for 45 minutes.
Preheat your oven to 400*F. Use your brush to butter each stick, saving some butter for later.
Sprinkle with kosher salt.
Cook for 15 minutes.
Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic powder.
Tada!
Olive Garden breadsticks.
For Pizza Hut:.
mix: 1/3 cup of parmesan cheese 1 tsp ground black pepper 1 tsp italian seasoning 1/2 tsp garlic powder
Then shake these onto your breadsticks to your liking (don't overpower the sticks though) For Cheesesticks Sprinkle shredded mozzarella onto the tops, then pop under the broiler until the cheese bubbles and burns a bit.","url":"https://recipe.bluelayer.org/recipe/44348/pizza-hut-or-olive-garden-breadsticks"},{"id":"44345","title":"Pat in Pan Margarine Crust - (Adapted from Joy of Cooking)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 375F.
Put flour and salt in food processor bowl.
Whirl to mix flour and salt together.
Put margarine in with flour and pulse until mixture is cut in and crumbly.
Drizzle 2 tbsp of milk over flour mixture.
Pulse, if dry add additional milk to pastry until it starts coming together.
Press into pie pan, and press up sides.
Prick bottom and sides of pie crust randomly with a fork.
Cook in over about 18 to 22 minutes, until starting to become golden brown.","url":"https://recipe.bluelayer.org/recipe/44345/pat-in-pan-margarine-crust-adapted-from-joy-of-cooking"},{"id":"44332","title":"Thick and Chewy Granola Bars","ingredients":"oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
nuts, walnuts, english
peanut butter, smooth style, without salt
vanilla extract
butter, without salt
honey
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"Preheat the oven to 350F Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides.
Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts.
In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water.
Toss the wet ingredients with the dry (and peanut butter, if youre using it) until the mixture is evenly crumbly.
Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.
(A piece of plastic wrap can help with this, as you press down on the back of it.
).
Bake the bars for 30 to 40 minutes, until theyre brown around the edges dont be afraid to get a little color on the tops too.
Theyll still seem soft and almost underbaked when you press into the center of the pan but do not worry, theyll set completely once completely cool.
Cool the bars in their pan completely on a cooling rack.
(Alternately, after about 20 minutes you can use your parchment sling to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way.
This can speed the process up.
).
Once cool, a serrated knife (or bench knife) to cut the bars into squares.
[Updating to note, as many had crumbling issues:] If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the glue, then cut them cold.
To store, wrap the bars individually in plastic or stack them in an airtight container.
In humid weather, its best to store bars in the refrigerator.
They also freeze well.","url":"https://recipe.bluelayer.org/recipe/44332/thick-and-chewy-granola-bars"},{"id":"44316","title":"Best and Fastest SHORTBREAD COOKIES","ingredients":"butter, salted
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"using a mixer,cream butter and sugar until light and fluffy (about 3 minutes).
Add flour in 3 increments.
When completely mixed, take dough out of board and start kneading on lightly floured surface.you want to knead until dough starts to shine(about 5 minutes).
Roll in three logs about 12 inches long and 1-1/2 inches thick.
Wrap in parchment paper and freeze for about an hour --
Remove from freezer and cut 1/4 inch coins.
You can place a small piece of fruit or cherry on top if you like.
Put on parchment covered cookie sheet and bake 350 degrees for 10 minutes.
(depending on your oven)when the edges turn light brown ,,remove.
Enjoy your cookies.
Will make approx.80 cookies.
Keep rolls in freezer for a month or two.always have cookies ready for unexpected company or parties.","url":"https://recipe.bluelayer.org/recipe/44316/best-and-fastest-shortbread-cookies"},{"id":"10671","title":"Pear 'N Cranberry Pie","ingredients":"spices, pumpkin pie spice
pears, raw
cranberries, dried, sweetened
sugars, granulated
cornstarch
cranberry juice, unsweetened
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
cranberry juice, unsweetened","directions":"Heat oven to 425 degrees F.
Prepare piecrust according to package directions for two-crust pie using 9-inch pie pan.
In large bowl, combine pears, cranberries, 1 cup sugar, cornstarch and 3 tablespoons juice; mix lightly.
Spoon into piecrust-lined pan; dot with margarine.
Unfold second crust; using 2-inch cookie cutter, cut out desired chapes in several places.
Place crust over filling; flute.
Brush underside of 2-inch cutouts with water and place on top of crust.
Bake at 425 degrees F for 40 to 50 minutes, or until golden brown.
Cover edge of piecrust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
To make a glaze, blend confectioners' sugar and juice in a small bowl, adding enough juice for desired consistency.
Drizzle over warm pie.
Garnish as desired.","url":"https://recipe.bluelayer.org/recipe/10671/pear-n-cranberry-pie"},{"id":"44307","title":"Walnut and Maple Butter Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
nuts, walnuts, english
nuts, almonds","directions":"Bring the butter to room temperature and whisk until it has a cream-like consistency.
Add the sugar and mix.
Add the maple syrup and mix well.
Add the almond powder and milk.
Break the walnuts up as finely as you can.
If the pieces are too big, it will be difficult to squeeze out the dough later.
Add the walnuts and sifted flour and mix with a rubber spatula.
Squeeze portions of the dough onto a baking tray lined with baking paper and bake for 15 minutes in an oven pre-heated to 180C (356 Fahrenheit).
These are the basic cookies on which this recipe is based.
They are tasty even without the walnuts.","url":"https://recipe.bluelayer.org/recipe/44307/walnut-and-maple-butter-cookies"},{"id":"44306","title":"Mexican-Spiced Dark Chocolate Bark with Sea Salt and Pepitas","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
spices, pepper, red or cayenne
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Prepare a 9x13 baking pan or a cookie sheet by lining with parchment paper.
You may need to tape the parchment to keep it in place.
Coarsely chop the chocolate.
Melt the chocolate in a double boiler, stirring frequently until completely smooth.
Stir in the cinnamon and cayenne until completely incorporated.
Spread chocolate out on parchment paper, using a spatula, to a thickness of about 1/2 centimeter.
Sprinkle with sea salt and pepitas.
Allow to harden for 12 hours (cooling in the fridge is the best option).
Cut into pieces and store in a sealed container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/44306/mexican-spiced-dark-chocolate-bark-with-sea-salt-and-pepitas"},{"id":"44305","title":"Nougatine","ingredients":"sugars, granulated
vanilla extract
syrups, corn, light
nuts, almonds","directions":"Coat an 18-by-13-inch rimmed jelly-roll pan with vegetable oil.
Have a pastry brush ready, along with a cup of cold water.
Put the sugar, 1/4 cup water, the vanilla, and the corn syrup in a heavy medium-sized saucepan, and stir over low heat until the sugar melts.
Then raise the heat to medium, and cook, stirring constantly, until the sugar comes to a boil.
Dipping a pastry brush in cold water, quickly wash down the side of the pan to rinse away any sugar that is still crystallized.
Continue to boil, without stirring, but gently agitate the pan to distribute the heat.
When small puffs of smoke begin coming from the sugar, which should be a rich dark brown but not burned, remove the pan from the heat.
Quickly stir in the almonds and spread the nougatine on the jelly-roll pan.
Cool completely.
Break the nougatine into 4-inch pieces.
Loosely wrap several pieces together in plastic wrap, and store in an airtight container.
When ready to use, leave the nougatine in the plastic wrap and hammer it into little pieces, being careful not to pulverize it.","url":"https://recipe.bluelayer.org/recipe/44305/nougatine"},{"id":"44302","title":"Margaret Campbell's Irish Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
corn, sweet, white, raw
semolina, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 400 degrees farenheit.
Line two cookie sheets with parchment, if available.
Cream butter and sugar.
Mix in flours.
Roll out to 1/4\" on a floured surface.
Cut into rectangles using a sharp knife or better yet, a ravioli/pie cutter with the wavy edge.
Tranfer onto a lined cookie sheet, leaving 1/2\" between cookies.
Poke cookies with a fork and sprinkle with sugar (or even cinnamon sugar).
Bake for 15-20 minutes or until the edges are slightly golden brown.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/44302/margaret-campbells-irish-shortbread-cookies"},{"id":"44291","title":"Breton Butter Cake","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
butter, without salt
sugars, granulated
butter, without salt","directions":"In a small bowl, combine yeast with 2/3 cup water and the orange flower water.
Let sit until bubbly.
In a large bowl, combine the flours, salt and yeast mixture.
On a lightly floured surface, knead dough until smooth.
Butter a large bowl and add dough.
Cover, and let rise in a warm place until doubled, 30 to 60 minutes.
Place in refrigerator to firm up, about 30 minutes.
On a lightly floured surface, pound chilled butter into a 5-inch square.
Cover with plastic wrap and let come almost to room temperature; it should have an icing-like texture.
On a lightly floured surface, roll out dough into a 10-inch disk.
Place butter on top and fold dough up and around it to cover.
Working quickly, roll out dough so that it is 2 feet long and 1 foot wide.
Using a pastry brush, brush off excess flour.
Sprinkle with 3 tablespoons sugar, and fold into thirds as if folding a business letter.
Turn 90 degrees, sprinkle with 3 tablespoons sugar, roll out to 2 feet long and 1 foot wide, and fold into thirds.
Repeat 2 more times, scraping up sticky areas.
Avoid using too much flour.
Preheat oven to 425 degrees.
Butter and sugar a 9-inch glass pie plate.
Place dough in plate, tucking corners under.
Let rise in a warm place until soft and puffy, 1 to 2 hours.
Brush surface with melted butter, and sprinkle with a generous amount of sugar and a little orange flower water.
Bake until risen and golden brown, 25 to 30 minutes.
If top browns before bottom, cover with foil.
The bottom should be hazelnut brown.
Remove from oven, slice and serve warm.","url":"https://recipe.bluelayer.org/recipe/44291/breton-butter-cake"},{"id":"44290","title":"Powdered Walnut Cookies","ingredients":"nuts, walnuts, english
sugars, powdered
salt, table
butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Place walnuts, 1/4 cup confectioners sugar, and salt in a food processor, pulse to break up nuts, then process until nuts are finely ground.
Add butter a few pieces at a time, pulsing to incorporate, then process until mixture is smooth; pulse in vanilla.
Add flour and pulse until incorporated.
Process until dough begins to form a ball.
Place dough on large piece of plastic wrap, form into a very flat disc, cover completely with wrap, and refrigerate until firm enough to roll into balls, at least 2 hours or overnight.
Preheat oven to 350 degrees F. Line 2 rimmed cookie sheets with parchment paper.
Roll dough between your lightly floured palms into 1-inch balls and place 2 inches apart on cookie sheets, Gently flatten just enough so they dont; roll off.
Bake until light golden brown around edges, about 15 minutes.
Place pan on rack to cool for 5 minutes, then sift remaining 1 cup confectioners sugar over warm cookies.
After cookies have cooled completely, roll them in sugar on the sheets to cover completely.","url":"https://recipe.bluelayer.org/recipe/44290/powdered-walnut-cookies"},{"id":"44288","title":"Tiger Butter I","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 10x15 pan.
Set aside.
Place white chocolate in a medium-sized microwave-safe bowl.
Microwave on High until melted, stirring frequently.
Stir in peanut butter.
Spread into prepared pan.
Drizzle with melted milk chocolate chips, stirring through mixture to create a marbled effect.
Let stand until set.
Break into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/44288/tiger-butter-i"},{"id":"44283","title":"Treacle Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 400 degrees F (200 degrees C).
Sift the flour, baking soda, cream of tartar and sugar into a bowl.
Rub in butter until it is in crumb-sized pieces.
Make a well in the center and pour in the treacle and milk.
Stir into a soft dough.
Roll out on a floured surface and cut in to rounds with a biscuit cutter.
Place on a baking sheet.
Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.","url":"https://recipe.bluelayer.org/recipe/44283/treacle-scones"},{"id":"44274","title":"Roasted Beets with Dill","ingredients":"beets, raw
water, bottled, generic
butter, without salt
dill weed, fresh
lemon juice, raw","directions":"Preheat oven to 400F.
Place beets in small roasting pan with 1/4 cup water.
Cover pan tightly with foil.
Bake until beets are tender when pierced with knife, about 1 hour.
Cool slightly.
(Can be made 1 day ahead.
Cover and refrigerate.)
Peel beets.
Cut into 1-inch pieces.
Melt butter in heavy large skillet over medium heat.
Stir in dill and lemon juice.
Add beets and toss until heated through, about 5 minutes.
Season with salt and pepper.
Transfer to bowl; serve.","url":"https://recipe.bluelayer.org/recipe/44274/roasted-beets-with-dill"},{"id":"44273","title":"Croatian Simple Tomato Salad","ingredients":"tomatoes, red, ripe, raw, year round average
onions, raw
oil, olive, salad or cooking
vinegar, distilled
water, bottled, generic
spices, marjoram, dried
salt, table
spices, pepper, black","directions":"Cut onion into thin rounds.
Cut tomato into thin pieces, or into 1/8 parts.
Put that into a salad bowl; add vinegar, olive oil, water, salt, pepper and marjoram.
Mix, cool it for a while and serve.","url":"https://recipe.bluelayer.org/recipe/44273/croatian-simple-tomato-salad"},{"id":"44263","title":"More Than S'mores Cookies","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
cookies, vanilla wafers, lower fat
oil, corn, peanut, and olive
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Measure and mix the dry ingredients in a medium bowl.
Chop up the milk chocolate if using bars and heat in a large bowl over a pot of simmering water to melt, stirring.
Let cool a few minutes and then stir in the dry ingredients.
Spoon about 2 Tbsp at a time onto a waxed paper lined baking sheet.
Drizzle the melted contrasting chocolate over.
Refrigerate until firm, and then store in the fridge or freeze.
Nut free version: omit the peanuts and increase the graham wafers by a half cup, and either the rice krispies or cranberries by a half cup.","url":"https://recipe.bluelayer.org/recipe/44263/more-than-smores-cookies"},{"id":"44246","title":"Flaky Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a mixer bowl with paddle attachment add flour and salt- mix well on low.
Continue on low and add butter and mix on low until the mixture looks coarse and crumbly.
Add shortening a little at a time.
When the mixture is clumpy and holds together when pressed between your fingers add the water and mix until incorporated into dough.
Turn the dough out onto a work surface and fold over a few times.
Wrap the dough in plastic and chill for at least 2 hours or up to 5 days in the refrigerator.
When chilled roll out and use.
Dough can be frozen for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/44246/flaky-pie-dough"},{"id":"44245","title":"World's Easiest Pie Crust - Vegan","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
orange juice, raw","directions":"In a large bowl place all of the dry ingredients.
Add Orange Juice and oil, mix with a fork
Pat into 9-inch pan with fingertips.
If pre-baked crust is desired bake at 425 for 10 -12 minutes.
Note** Vegan sugar should be used for the best texture.
It taste yummy with cane sugar or table sugar as well.","url":"https://recipe.bluelayer.org/recipe/44245/worlds-easiest-pie-crust-vegan"},{"id":"44219","title":"Beer-Candied Bacon","ingredients":"bacon, meatless
sugars, brown
alcoholic beverage, beer, regular, all
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 400 degrees.
Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup.
Set aside.
Line a rimmed baking sheet with aluminum foil.
Place a wire cooling rack on top.
Place the pieces of bacon on top of the rack, overlapping if necessary.
Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup.
Flip, and coat the other side with the syrup as well.
Return to oven and cook for 10 minutes.
Remove from oven, and repeat process another time or two more, until bacon is crispy and browned, and youve used all the glaze.
Cool on wire rack for at least 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/44219/beer-candied-bacon"},{"id":"44217","title":"Herb-Baked Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
spices, oregano, dried
spices, rosemary, dried
spices, marjoram, dried
oil, olive, salad or cooking","directions":"Place chicken pieces in baking dish sprayed with non-stick spray.
Mix salt, pepper and other seasonings in a small bowl.
Brush chicken with oil and sprinkle with seasoning mix.
Bake at 450 degrees for 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/44217/herb-baked-chicken"},{"id":"44216","title":"Peanut Brittle","ingredients":"sugars, granulated
syrup, maple, canadian
oil, corn, peanut, and olive
water, bottled, generic
salt, table
leavening agents, baking soda","directions":"In iron frying pan, mix the sugar,syrup, water and salt.
Bring this to a boil.
Add the peanuts and cook over med-high heat stirring constantly approx.
15 minutes.
Do NOT Scorch.
Peanuts will crack.
when mixture turns golden, remove from heat and add baking soda.
Pour onto a greased cookie sheet and cool.
Break into pieces when cool.","url":"https://recipe.bluelayer.org/recipe/44216/peanut-brittle"},{"id":"44197","title":"Really Good Fruit-Filled Granola Bars","ingredients":"apricots, dried, sulfured, uncooked
apples, raw, with skin
cranberries, dried, sweetened
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
salt, table
spices, cinnamon, ground
butter, without salt
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
seeds, sunflower seed kernels, dried","directions":"In a saucepan, combine the first five ingredients and bring to a boil.
Reduce the heat to maintain a simmer and cook, until the liquid is absorbed and the fruit is fully hydrated, about 30 minutes.
Meanwhile, heat the oven to 375 degrees and line the bottom of a 9-by-13-inch pan with parchment paper.
For the dough:.
Place the flour, oats, light-brown sugar, salt and cinnamon in the bowl of a food processor.
Pulse briefly to combine.
Add the butter and honey and process until pieces of butter are no larger than a small pea, about a dozen 1-second pulses.
DO NOT OVERPROCESS!
I cannot stress this enough!
Transfer the mixture to a large mixing bowl.
Place the coconut, pecans and/or almonds and the sunflower seeds in the food processor bowl.
Process until the nuts are well broken up, about eight 1-second pulses.
Transfer to the large mixing bowl.
Using your fingers, gently mix the two batches of ingredients together until well combined.
When fully incorporated, the dough will look like lumpy wet sand.
Add about two thirds of the dough mixture into the bottom of the prepared pan and gently pat down into an even layer.
Reserve the remaining portion (about 3 generous cups) in a cool place until needed.
Bake until medium golden brown, about 18 minutes.
Remove the pan from the oven and evenly spread the fruit compote over the top.
Sprinkle the remaining dough in an even layer over the fruit.
Return the pan to the oven and bake for an additional 20 minutes or until the topping is dark golden brown.
Underbaked bars will be damp and greasy.
Cool completely before cutting.
Jam filling variation:.
You may substitute fruit jam for the fruit compote, but the bars will lose some chewiness.","url":"https://recipe.bluelayer.org/recipe/44197/really-good-fruit-filled-granola-bars"},{"id":"44189","title":"Apple Pie in A Brown Bag","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
spices, cinnamon, ground
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Pastry:
Combine the flour, sugar and salt.
Mix the oil and milk and blend with the flour mixture and pressed into a 9\" pie plate.
Filling:
Combine the sugar, flour and spices and toss with the apples.
Place mixture into the pie crust.
Topping:
Mix the flour and sugar and cut in the butter.
pour over top of pie.
Put the pie in a haeavy brown paper bag (not a recycled one) place in center of oven and bake at 350F (180C) F for 1 hour 30 minutes.
Remember not to let the bag touch the walls of the oven.
The paper bag may produce a small amount of smoke for the first few minutes.
This has happened each time I have used this recipe.
Just keep a close eye on it as it bakes.
The bag should be folded closed when you put it in the oven.
You'll notice that as the pie bakes and the bag heats it will get darker in color -- that's normal.
Be sure to use oven mits when you open the bag after the pie is baked, there will be a small amount of steam escaping from the bag that can burn.","url":"https://recipe.bluelayer.org/recipe/44189/apple-pie-in-a-brown-bag"},{"id":"44183","title":"Apricot Filling For Fried Pies Recipe","ingredients":"apricots, dried, sulfured, uncooked
water, bottled, generic
sugars, granulated","directions":"Bring apricots and water to a boil.
Reduce heat and simmer for approximately 30 min.
Be careful not to let mix scorch.
Allow water to cook down.
Add in sugar to apricots.
Let apricot filling cold completely before filling pastry circle.
Place several Tbsp.
of cooled apricots in each pastry circle and mix in half.
Seal edges with flour dipped fork.
Heat 6 Tbsp.
of oil in 10-inch heavy skillet.
Fry till brown on each side (adding oil if necessary).
Drain on paper towels.
Allow to cold.
Makes 10 pies.","url":"https://recipe.bluelayer.org/recipe/44183/apricot-filling-for-fried-pies-recipe"},{"id":"44174","title":"Halloween Popcorn Crunch","ingredients":"snacks, popcorn, air-popped (unsalted)
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
bananas, raw
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
vanilla extract","directions":"In large buttered bowl, combine first 4 ingredients; set aside.
In medium saucepan combine sugar, corn syrup and water; bring to a boil.
Cook, covered 3 minutes.
Uncover and cook, without stirring, until mixture reaches hard-ball stage (260 F), about 4 to 5 minutes.
Add butter and vanilla; cook, stirring 1 minute.
Pour over popcorn mixture; toss quickly to coat.
Turn mixture out onto greased baking sheet and spread using buttered hands.
Cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/44174/halloween-popcorn-crunch"},{"id":"44170","title":"Jos Old Fashioned Apple Crisp","ingredients":"apples, raw, with skin
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground","directions":"Preheat oven to 425 degrees.
Use a pie dish.
10 deep dish works best for one this size.
Peel and core apples, layering them alternately, Cortland- McIntosh, until all apples are in the dish.
Soften butter slightly and mix with the sugar and flour until crumbly.
Sprinkle cinnamon, more or less than specified amount according to your taste, over the layered apples.
Pour the crumbly butter-sugar-flour mix over that.
Put in the hot oven for 30 to 45 minutes, checking with a knife.
It should easily go into the deepest part and come out clean.
Cool, or eat while still warm.
Serve plain, with real whipped cream, or ice cream.","url":"https://recipe.bluelayer.org/recipe/44170/jos-old-fashioned-apple-crisp"},{"id":"44169","title":"Graham Crackers (Gluten Free and Vegan)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
sugars, brown
salt, table
oil, olive, salad or cooking
vanilla extract
water, bottled, generic
sugars, granulated","directions":"Mix the dry ingredients (flour through salt) in a medium bowl.
Mix in the sunflower oil and vanilla extract.
Slowly mix in the water, being careful not to add too much.
At this time, mix the dough with your hands so you get a feel for the consistency.
Flatten the dough into a round disk.
Wrap it in a sheet of plastic wrap and refrigerate for at least 1 hour, preferably longer.
Preheat oven to 350 degrees F (177 degrees C).
Roll out the dough on a silicone baking mat.
I place a piece of plastic wrap on top of the dough and roll on top of it with a rolling pin.
The dough should be about 1/8 inch thick.
Cut into rectangles and poke holes on top with a fork for decoration.
Sprinkle with extra demerara sugar if you wish.
Place silicon mat on a baking sheet and bake for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/44169/graham-crackers-gluten-free-and-vegan"},{"id":"44167","title":"Maple Butter","ingredients":"butter, without salt
syrup, maple, canadian","directions":"Cut the butter into 1-inch pieces and place the pieces in the work bowl of a mixer fitted with the paddle attachment.
Add the maple syrup.
Starting on slow speed, beat until the butter and syrup start to incorporate.
Turn up the speed to high and beat for 1 to 2 minutes, or until the mixture softens.
The outside of the mixing bowl should feel cool.
If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for 15 minutes before continuing.
When all the ingredients are well mixed, use a spatula to scrape the butter onto a large sheet of parchment paper or wax paper.
Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter.
Chill for at least several hours.
The butter can be refrigerated for 3 to 4 days or frozen for several weeks.
When you are ready to serve the butter, cut it into rounds and remove the parchment paper.
Alternatively, simply put it into a ramekin and place it on the table.
Add 1/2 cup toasted, finely chopped walnuts after the syrup is incorporated.
You also may want to try Maple Pecan or Maple Almond butters.","url":"https://recipe.bluelayer.org/recipe/44167/maple-butter"},{"id":"44163","title":"Chocolate Crumb Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt
spices, cinnamon, ground","directions":"In a bowl combine all ingredients; mix well to combine.
Press into a 9-inch pie plate.
Bake 350 degrees F for 8 minutes.
Cool completely.
Fill as desired.","url":"https://recipe.bluelayer.org/recipe/44163/chocolate-crumb-crust"},{"id":"44157","title":"Molasses Taffy","ingredients":"molasses
water, bottled, generic
sugars, brown
vinegar, cider
salt, table
butter, without salt
leavening agents, baking soda
sugars, powdered","directions":"Place molasses, water, brown sugar, vinegar, salt and butter in a heavy pan.bring to a boil, stirring until sugar dissolves.
Boil without stirring until it registers 2508-280* on candy thermometer.
Stir in baking soda and pour onto a buttered marble slab or heat proof platter.
When taffy is cool enough to handle, pull it with both hands to a spread of 18\".
Fold the taffy back on itself and continue pulling, twisting slightly until ridges, retain their shape about 15 minutes.
Form into a long rope on a surface coated with 1 cup of powdered sugar.
cut into bite sized pieces.","url":"https://recipe.bluelayer.org/recipe/44157/molasses-taffy"},{"id":"44148","title":"Solstice Shortbread","ingredients":"butter, without salt
salt, table
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, ginger, ground","directions":"1) Preheat the oven to 325F Lightly grease two 9\" round cake pans, or two 8\" or 9\" stoneware shortbread pans, or a combination.
2) Combine the butter, salt, sugar, and vanilla in a mixing bowl, and beat till smooth.
3) Place 1 cup of the flour in a food processor with the crystallized ginger.
Process until the ginger is finely minced; this may take up to 1 minute.
4) Add this mixture, with the remaining 1 1/3 cups flour, to the butter-sugar mixture.
Beat until well combined.
5) Divide the dough in half, and press half into each pan, smoothing the surface with your fingers or a pastry roller.
6) Prick the dough all over with a fork; this will prevent it from ballooning up or developing air bubbles as it bakes.
7) Bake the shortbread till it's golden brown all over, and a bit browner around the edges, about 35 minutes.
Remove it from the oven.
8) Loosen the edges of the shortbread from the pan, using a table knife or heatproof nylon spatula.
Wait just a minute or two, then turn the shortbread out of the pan onto a piece of parchment or a clean work surface.
9) Use a bench knife, a knife, or (easiest) a rolling pizza cutter to cut each round into 12 wedges.
Do this immediately, while the shortbread is still warm.
If you wait, it'll be difficult to cut.
10) Transfer the wedges to a rack to cool.
NOTE*: One reviewer suggested 'browning the butter' first.","url":"https://recipe.bluelayer.org/recipe/44148/solstice-shortbread"},{"id":"44118","title":"Vanilla White Chocolate Buttercream","ingredients":"spartan, real semi-sweet chocolate baking chips,
egg, white, raw, fresh
sugars, granulated
butter, without salt","directions":"Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.
Remove from heat, and keep warm.
Put egg whites and sugar into the heatproof bowl of an electric mixer set over a pan of simmering water.
Whisk until sugar has dissolved and mixture reaches 110 degrees.
Attach bowl to mixer fitted with the whisk attachment.
Beat on high speed until fluffy and completely cool.
Switch to the paddle attachment.
On medium-low speed, add butter, 2 pieces at a time, beating until combined after each addition.
Beat in chocolate.
Raise speed to high, and beat until smooth, about 5 minutes.
Beat on low speed to eliminate air bubbles.
Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month; bring to room temperature, and beat on low speed until smooth.","url":"https://recipe.bluelayer.org/recipe/44118/vanilla-white-chocolate-buttercream"},{"id":"44113","title":"Crumble Topping","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
nuts, pecans","directions":"Cut all ingredients together with a pastry blender or in a food processor.
Spread over the top of a filled pie.","url":"https://recipe.bluelayer.org/recipe/44113/crumble-topping"},{"id":"44105","title":"Vegan Pierogi Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"Mix all ingredients together in a medium sized mixing bowl, and knead until smooth (it will still be kind of sticky).
Let the dough rest in the bowl (covered with a towel) for 30 minutes.
Separate the dough into 2 parts.
Roll one half of the dough until about 1/8\" thick.
Cut circles with a cookie cutter (i use a 3\" cookie cutter).
Add a teaspoon or so of filling (depending on how big your circles are.
Don't put too much, or they will be hard to close.
Fold the circles in half over the filling, and pinch closed.
You can also press the edges with a fork to make sure they are sealed really well.
Roll out the other half of the dough, and cut, fill, and seal.
At this point you can freeze the pierogi for later, or you can cook them.
To cook, (do them in batches small enough to fit in your frying pan), boil them for a few minutes,just until they float, and then fry in oil or butter, until brown on either side.","url":"https://recipe.bluelayer.org/recipe/44105/vegan-pierogi-dough"},{"id":"44091","title":"Pepperoni Dip","ingredients":"cheese, parmesan, hard
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
pepperoni, beef and pork, sliced
peppers, sweet, green, raw
onions, raw
cheese, parmesan, hard","directions":"mix together in pie pan.
bake uncovered 425 for 15 minute.
serve with tortilla chips.","url":"https://recipe.bluelayer.org/recipe/44091/pepperoni-dip"},{"id":"44089","title":"Pumpkin Pie Mousse","ingredients":"vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
spices, ginger, ground","directions":"Put all ingredients into blender.
Mix well and pour into small 1/2 cup.
dessert dishes.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/44089/pumpkin-pie-mousse"},{"id":"44084","title":"Date Squares","ingredients":"dates, deglet noor
sugars, brown
water, bottled, generic
oats
sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"In a saucepan combine chopped dates, 1 Tablespoon of brown sugar and water.
Bring to a boil and cook until dates are soft enough to be mashed with a fork (about 5 minutes).
Set aside to cool.
In a separate bowl combine oats and your 1 cup of brown sugar.
In another bowl cut in butter with flour, baking soda and salt (previously sifted together).
It is best to work with cold pieces of butter as they are easier to cut into the flour.
Once butter and flour are mixed together thoroughly, combine with oats and brown sugar.
Press half of the oat mixture over the bottom of a greased 8 x 8 square pan.
Pack the layer down firmly with a fork.
Next place entire date mixture on top of the base, for the second layer.
Cover and spread evenly.
Cover with remaining oat mixture and pat until smoooth.
Bake at 325 degrees Fahrenheit for 35 minutes or until a light golden brown.
Cool before cutting into squares and serving.","url":"https://recipe.bluelayer.org/recipe/44084/date-squares"},{"id":"44074","title":"Black-Eyed Susans","ingredients":"butter, without salt
sugars, powdered
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
sugars, powdered
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
sugars, powdered","directions":"COOKIES: Cream butter, gradually add powdered sugar, creaming well.
Add vanilla, milk and salt; mix well.
Blend in flour.
mix thoroughly.
Roll out dough, half at a time, to 1/8\" thickness.
Cut in 3\" circles.
Place on ungreased cookie sheet.
Bake at 325 degrees for 12 to 15 minutes, or until lightly browned.
Cool.
CARAMEL FILLING: Combine caramels and milk in top of a double boiler.
Heat until caramels are melted, stirring occasionally.
Remove from heat.
Add butter, vanilla and sugar.
Mix well.
Stir in pecans.
Keep over hot water.
Spread on cooled cookies.
CHOCOLATE ICING: Melt chocolate pieces with evaporated milk over low heat.
Remove from heat.
Stir in butter, vanilla and sugar.
Drizzle icing over caramel covered cookies and top with a pecan half if desired.","url":"https://recipe.bluelayer.org/recipe/44074/black-eyed-susans"},{"id":"44068","title":"Gramma's Favorite Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a medium bowl, or in a food processor, mix together flour and salt.
Cut butter into small pieces and mix into flour.
Add water.
You want it just holding together, not wet and sticky, but not crumbly.
Don't knead and work it too much.
Chill dough before rolling out.
Flour your surface and rolling pin, then roll out.","url":"https://recipe.bluelayer.org/recipe/44068/grammas-favorite-pie-dough"},{"id":"44062","title":"Almost No-Knead Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
water, bottled, generic
alcoholic beverage, beer, regular, all
alcoholic beverage, beer, regular, all
vinegar, distilled","directions":"In a large bowl, whisk together flour, yeast and salt.
Now add the water, beer and vinegar.
Fold batter using a rubber spatula.
Scrape the dry ingredients from the bowl bottom and continue folding until a ragged ball of dough forms.
Cover bowl with some plastic wrap.
Allow to sit at room temperature for 8 to 18 hours.
In a 10-inch skillet, place a 12 x 18 inch piece of parchment paper.
Spray parchment paper with nonstick cooking spray.
Take the bowl of dough and turn out onto a lightly floured work surface.
Knead dough 10 to 15 times.
Pull edges of dough from edges into the center to form a ball of dough.
Place the dough with the seam side down, into the parchment lined skillet.
Spray dough with nonstick cooking spray.
Cover the dough loosely with a piece of plastic wrap.
Allow to rise at room temperature until the dough is doubled in size, about 2-hours.
The dough should not easily spring back when poked.
Place a 6 to 8 quart, heavy bottom, Dutch oven with lid, on lowest oven rack.
Preheat the oven at 500F for 1/2 hour.
Lightly dust top of dough with flour and then make single 6-inch long, 1/2 inch deep cut on the top of the dough with a sharp knife or razor blade.
Take preheated Dutch oven from from the 500F oven and remove lid.
Using edges of parchment paper, pick up dough from frying pan and place into Dutch oven.
Allow extra parchment paper to hang out of Dutch oven and cover dough with lid.
Return covered Dutch oven to oven and turn temperature down to 425F Bake bread covered for 30-minutes.
Remove lid and continue baking until bread is deep brown and an instant read thermometer, inserted in loaf center, reads 210F This may take 20 to 30 minutes after removing cover.
When done, remove bread from Dutch oven and cool on wire rack for 2 hours, until bread reaches room temperature.","url":"https://recipe.bluelayer.org/recipe/44062/almost-no-knead-bread"},{"id":"44057","title":"Sweet Marie Chocolate Treats","ingredients":"animal fat, bacon grease
peanut butter, smooth style, without salt
sugars, brown
syrups, corn, light
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive
butter, without salt
cocoa, dry powder, unsweetened
sugars, powdered","directions":"Grease 8\" square cake pan with butter.
Melt peanut butter, brown sugar, corn syrup and butter either in saucepan on the stove or in the microwave.
Stir until mixture is smooth and creamy.
Add rice crispies and peanuts (optional).
Mix it all together.
Spread the mixture evenly in the pan using a spatula.
Place in the refigerator to harden and cool.
Melt the stick of butter, either on the stove or in the microwave.
Add the cocoa and powdered sugar and stir until creamy.
Pour the icing evenly over the cereal mixture.
Place in the refigerator to harden again.
Cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/44057/sweet-marie-chocolate-treats"},{"id":"44051","title":"Holiday Bread Wreath","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix 2 1/2 cups all-purpose flour, the bread flour, salt, yeast and 2 1/2 cups lukewarm water (105 degrees F to 110 degrees F) in a large bowl with a wooden spoon to make a wet and sticky dough.
Cover loosely with plastic wrap and set aside in a warm place until almost tripled in size, 2 to 3 hours (the top will flatten and begin to sink in the center).
Divide the dough in half and transfer one piece to another bowl.
Cover both bowls with plastic wrap and refrigerate until cold, about 2 hours.
Put a pizza stone or inverted rimmed baking sheet on the highest oven rack and put a broiler pan on the lowest rack; preheat the oven to 475 degrees F. Remove the dough from the refrigerator, sprinkle each piece with 1/4 cup flour, then shape each into a smooth, taut ball.
Cover the bowls loosely with plastic wrap; refrigerate 30 minutes.
Put a large piece of parchment paper on a pizza peel or another inverted baking sheet and dust with flour.
Using floured hands, pick up a ball of dough and poke your thumbs through the center to make a hole.
Place on the parchment, then gently stretch the dough from the center to make a 9-inch-diameter ring with a 5-inch hole in the center.
Sprinkle generously with flour.
Lay out another sheet of parchment, dust with flour and repeat to shape the other ball of dough into a ring.
Let rest, uncovered, 15 minutes.
Holding kitchen shears at a 45 degrees F angle, make deep cuts at 1-to-1 1/2-inch intervals all the way around both dough rings, pulling the cut sections away from the center as you go to make \"leaves.\"
Let rest, uncovered, until plump, about 15 more minutes.
Slide one dough wreath (on the parchment) directly onto the hot stone.
Carefully pour 1 cup water into the broiler pan underneath to create steam; quickly shut the oven door.
Bake until the bread is golden brown, 15 to 20 minutes.
Transfer to a rack to cool.
Repeat with the second dough wreath, adding another cup of water to the broiler pan.
MAKE IT AHEAD Cool the bread completely, then wrap tightly in foil and freeze for up to 5 days.
Reheat, wrapped, at 450 degrees F until warmed through, 20 to 25 minutes.
Photograph by Con Poulos","url":"https://recipe.bluelayer.org/recipe/44051/holiday-bread-wreath"},{"id":"44048","title":"Thumbprint Jam Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
oil, canola
syrup, maple, canadian
salt, table
spices, cinnamon, ground
blueberries, raw","directions":"Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper; set aside.
In a large bowl, stir together flour, almonds, oil, syrup, salt, and cinnamon until combined.
Working in batches, form each cookie by rolling 1 generous tablespoon of the dough into a ball.
Transfer to prepared baking sheets, spacing cookies about 2 inches apart.
Using your thumb, make an indention in the middle of each cookie, neatening the edges as needed.
Spoon about 1 teaspoon of the jam into the center of each cookie, then bake until golden brown around the edges, 20 to 25 minutes.
Set aside to cool.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/44048/thumbprint-jam-cookies"},{"id":"44047","title":"Never Fail Pie Crust","ingredients":"lard
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"In a mixer bowl add the stick of crisco or lard.
Add 1 2/3 cup flour.
Mix on low until combined.
Usually about 1 minute I mix until all flour on bottom of mixer is combined.
In separate cup mix 1/4 cup water with 1/3 cup flour until pasty and no lumps.
Add water mixture to Crisco mixture.
Mix together on low until incorporated.
Just about 30 seconds.
Take out of mixer bowl and create a ball.
Lightly dust the outside of ball with flour.
Put it in refrigerator for 1 hour.
Take out of refrigerator and split in half.
Roll out each half for pie crusts.","url":"https://recipe.bluelayer.org/recipe/44047/never-fail-pie-crust"},{"id":"44037","title":"Cream Cheese Frosting","ingredients":"butter, without salt
sugars, granulated
cheese, parmesan, hard
vanilla extract
salt, table","directions":"Beat butter and confectioner's sugar on medium-high until fluffy.
Add cream cheese, one piece at a time, beating until incorporated.
Beat in vanilla and salt.
Frost cake.","url":"https://recipe.bluelayer.org/recipe/44037/cream-cheese-frosting"},{"id":"44031","title":"Pot Pie Noodles W/ Ham, Beef, Chicken, or Turkey","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
beef, grass-fed, ground, raw","directions":"PREPARE MEAT.
Put meat in roaster and add water so meat is about 3/4ths covered, then roast at 350 for about 2 hours, checking occasionally and keeping water amount as needed to make a hearty broth.
Ham, beef, or chicken base can be mixed with additional water if necessary,or use canned broth to yield required amount of about 2 to 3 quarts of broth to cook dough squares, depending on how many you add.
40 to 50 squares should be ample for 4-6 people.
Remove meat from roaster and pour broth into medium to large stock pot.
When meat has cooled to touch, remove from bone and pull meat apart into bite size pieces.
Place back in broth.
If desired add several medium size cubed and \"par-boiled\" potatoes to broth at this time.
I usually do this only when making with Beef.
When making with ham, I sometimes add soup beans to broth.
PREPARE DOUGH.
This can be done while meat is cooking.
(Remove rings because here's where it gets a little messy).
In large mixing bowl, combine 3 cups of flour and the salt.
Use remaining flour as needed for \"dusting\" and clean up as noted herein.
Slowly add water and thoroughly mix with hands until dough reaches a \"slightly sticky to touch\" consistency.
You may need to add more flour to get this part right.
You may also substitute canned broth or broth made with soup base instead of water when mixing dough.
This will give a little extra flavor.
HINT: Rub flour between fingers and on palms during and after mixing to help with clean up.
Separate dough ball in 2-3 equal pieces and place one at a time on clean work area moderately dusted with flour and large enough to roll out to approximately 9x12-inch sheet.
Dust the dough with flour and begin to roll out,flipping over occasionally and lightly dusting the cutting surface and top surface of dough as you continue to roll out.
After dough is rolled out to approximately 1/8\" thickness, use a sharp knife or pizza cutter to make 2\" squares.
Lay out squares side by side on cookie sheet that is either lightly floured or lined with wax paper.
Try to avoid overlapping squares.
Roll out and cut remaining dough and layer.
Place wax paper between all layers.
Bring broth to a gently rolling boil and add dough piece by piece, stirring into broth about every 10-12 pieces to prevent sticking.
Adjust heat as needed to keep a gentle boiling until desired amount of dough is added.
Then reduce heat and simmer until dough is thoroughly cooked and \"chewy but not gooey\".
Serve in soup plate or bowl and enjoy.
Please note this dough recipe does not call for eggs.
My gram always stressed to me their was a difference between egg noodle dough and pot pie dough.
I never questioned her cooking practices, but I sure enjoyed the final products !","url":"https://recipe.bluelayer.org/recipe/44031/pot-pie-noodles-w-ham-beef-chicken-or-turkey"},{"id":"44014","title":"Crumble Aux Myrtilles (Blueberry Tart)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
butter, without salt
blueberries, raw
sugars, granulated
vanilla extract
spices, cinnamon, ground","directions":"FOR THE CRUST: In a bowl, mix flour, brown sugar & salt, then add melted butter & stir thoroughly, making a fine crumbly texture.
Form the mixture into a ball & refrigerate for 2 hours.
FOR THE FILLING: Put blueberries & white sugar in a saucepan & cook over low heat for 10 minutes.
FOR THE TART: Preheat the oven to 350 degrees F.
In the bottom of a 9\" pie plate, spread a thin layer of dough, then carefully spread blueberries over the crust.
Cover the layer of blueberries with the remainder of the dough, & sprinkle the top with cinnamon.
Bake for about 40 minutes, or until the crust is a golden brown.","url":"https://recipe.bluelayer.org/recipe/44014/crumble-aux-myrtilles-blueberry-tart"},{"id":"44009","title":"Christopher Kimballs Foolproof Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
alcoholic beverage, distilled, vodka, 80 proof
water, bottled, generic","directions":"Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage-cheese curds, and there should be no uncoated flour).
Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
Empty mixture into medium bowl.
Sprinkle vodka and water over mixture.
With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
Divide dough into two even balls and flatten each into 4-inch disk.
Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.","url":"https://recipe.bluelayer.org/recipe/44009/christopher-kimballs-foolproof-pie-dough"},{"id":"44002","title":"Brown Sugar Bacon Candy","ingredients":"bacon, meatless
sugars, brown","directions":"Pre-heat oven to 350 degrees.
Slice bacon into 1/2 inch strips and dredge in brown sugar until thoroughly coated.
Crumple aluminum foil to allow for grease drainage and place it on a baking sheet.
Lay out the bacon on this making sure not to overlap pieces.
Bake until crispy.
Allow to cool and harden before serving.","url":"https://recipe.bluelayer.org/recipe/44002/brown-sugar-bacon-candy"},{"id":"44001","title":"Marshmallow Rice Krispie Treats Recipe","ingredients":"butter, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Heat butter in large saucepan.
Add in marshmallows and cook over low heat, stirring constantly till marshmallows are melted and mix is syrupy.
Remove from heat.
Add in cereal and coconut and stir till well coated.
Press hot mix proportionately into 13 x 9 pan with greased waxed paper.
Let cold.","url":"https://recipe.bluelayer.org/recipe/44001/marshmallow-rice-krispie-treats-recipe"},{"id":"44000","title":"Kentucky Horse Race Pie","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Mix all ingredients and pour into an unbaked pie crust.
Bake for 40 minutes at 350 degrees F.","url":"https://recipe.bluelayer.org/recipe/44000/kentucky-horse-race-pie"},{"id":"43990","title":"Mantou","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated","directions":"Dissolve the sugar and yeast in the warm water for 5-10 minutes until frothy.
Sift the flour into a mixing bowl, then gradually stir in the yeast mixture to make a firm dough.
Knead for 5 minutes, then cover with a damp cloth and leave in a warm place to rise for 1-1 1/2 hours.
Knead the dough on a lightly floured surface for about 5 minutes, then roll into a long sausage.
Cut into about 24 pieces and flatten each piece with the palm of your hand.
With a rolling pin, roll out each piece into a circle about 4 inches in diameter.
Place a piece of wet cheesecloth on the rack of a steamer, arrange the buns 1 inches apart on the cheesecloth, cover and steam vigorously for 15-20 minutes.
Serve hot.
I guess you can use waxpaper and cut them into squares for the bottom of the buns like they do in shops (instead of using cheesecloth), but I never tried it yet.","url":"https://recipe.bluelayer.org/recipe/43990/mantou"},{"id":"43981","title":"Whoppers Ice Cream Torte","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
ice creams, vanilla
ice creams, vanilla
ice creams, chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For crust: mix all ingredients together and press into bottom of an 8\" spring form pan.
Chill in freezer while making filling.
For filling: soften coffee ice cream until it can be spread over crust.
Freeze.
Repeat process adding softened vanilla and chocolate layers, freezing after each addition.
Sprinkle Whoppers pieces on the top layer and freeze.
Unmold and slice when ready to serve.","url":"https://recipe.bluelayer.org/recipe/43981/whoppers-ice-cream-torte"},{"id":"43975","title":"Slow Cooker Fruit, Nuts, and Spice Oatmeal","ingredients":"oats
apples, raw, with skin
cranberries, dried, sweetened
nuts, almonds
nuts, pecans
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
pumpkin, raw
butter, without salt","directions":"Combine the oats, apple, cranberries, almonds, pecans, water, milk, cinnamon, pumpkin pie spice, and butter in a slow cooker.
Cook on Low overnight or 8 hours.","url":"https://recipe.bluelayer.org/recipe/43975/slow-cooker-fruit-nuts-and-spice-oatmeal"},{"id":"43969","title":"Oven Fried Garlic Rosemary Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
spices, garlic powder
spices, pepper, black
salt, table
oil, olive, salad or cooking","directions":"Wash chicken and dry.
Combine flour, rosemary, garlic powder, black pepper and salt.
Turn into a large bag.
Place all the chicken at once into the bag with the flour mix.
Shake until all pieces are coated well.
Melt shortening (or heat oil) in a 13X9X2 baking pan in a 400 preheated oven.
Arrange chicken in the hot fat in the pan, skin side down.
Bake 30 minutes or until the underside is golden brown.
Turn chicken and bake another 30- 40 minutes until done.","url":"https://recipe.bluelayer.org/recipe/43969/oven-fried-garlic-rosemary-chicken"},{"id":"43966","title":"Boston Baked Beans","ingredients":"beans, snap, green, raw
pork, fresh, loin, tenderloin, separable lean only, raw
molasses
mustard, prepared, yellow
spices, paprika
onions, raw
sugars, granulated","directions":"In a bowl combine the beans with 4 cups cold water, let them soak overnight, and drain them, reserving any remaining liquid.
Transfer the beans to a small heavy kettle, add fresh water to cover (about 31/2 cups), and simmer the beans, covered, for 1 hour.
Drain the beans in a colander, reserving the cooking water and combining it with the reserved soaking liquid, and reserve the liquid.
To the kettle add a 1/4 pound piece of the pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans.
In a small bowl stir together the molasses, sugar,1/2 cup of the reserved bean water, the mustard, the paprika, and the onion, pour the mixture over the beans , lifting the beans with a spoon to allow the seasoning to concentrate to the bottom of the kettle.
Bake the beans, covered, in the middle of a preheated 300 degree oven, adding some of the reserved bean water at hourly intervals to keep the mixture covered and lifting the beans to allow the liquid to penetrate to the bottom of the kettle, for 6 hours.
(The surface of the liquid in the pot should just cover the beans.)
Remove the lid for the last hour of cooking.","url":"https://recipe.bluelayer.org/recipe/43966/boston-baked-beans"},{"id":"43959","title":"All-American Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"In the work bowl of a food processor fitted with the metal blade, combine the flour and salt, then add the vegetable shortening and butter.
Process until the mixture resembles coarse meal, 8 to 10 seconds.
With the processor on pulse, add enough of the ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly.
Shape the dough into a disk and wrap in plastic wrap.
Chill until firm and the moisture has distributed evenly, about 30 minutes.
Flour a clean work surface and a rolling pin.
(If making a double crust pie or 2 pie shells, work with one disk at a time, keeping the second disk chilled.)
Place a dough disk in the center of the floured surface.
Starting in the center of the dough, roll to, but not over, the upper edge of the dough.
Return to the center, and roll down to, but not over, the lower edge.
Lift the dough, give it a quarter turn, and lay it on the work surface.
Continue rolling, repeating the quarter turns, until you have a disk about 1/8 inch thick.
Ease the pastry into a 9-inch pie plate.
Trim 1 inch larger than the diameter of the pie plate; fold the overhanging pastry under itself along the rim of the plate.
For a simple decorative edge, press the tines of a fork around the folded pastry.
To make a fluted edge, using both your finger and thumb, pinch and crimp the folded dough.
Chill until firm, about 30 minutes.
To blind bake, see directions on page 64.","url":"https://recipe.bluelayer.org/recipe/43959/all-american-pie-crust"},{"id":"43953","title":"Chocolate Nut Crunch","ingredients":"sugars, granulated
butter, without salt
salt, table
water, bottled, generic
nuts, walnuts, english
candies, semisweet chocolate","directions":"Grease a 15\" X 10\" cookie sheet and set aside.
Place sugar, butter, salt and water in heavy saucepan.
Cook over medium heat, stirring, until mixture reaches soft-ball stage (234F-240F on candy thermometer).
Stir in 1/2 cup nuts and pour onto prepared cookie sheet.
Spread with greased spatula to about 1/4\" thickness and set aside until cool.
Place chocolate in heavy saucepan and cook over low heat until melted.
Spread melted chocolate over cooled nut mixture.
Sprinkle with remaining 1/2 cup nuts.
Set aside until chocolate is firmly set.
Break into pieces as you would peanut brittle.
Store in airtight container.
NOTE: You may even want to drizzle some melted white chocolate or sprinkle red or green sprinkles for serving during the holidays.","url":"https://recipe.bluelayer.org/recipe/43953/chocolate-nut-crunch"},{"id":"43952","title":"Honey Roasted Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
honey
lemon juice, raw
salt, table","directions":"Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish.
In a small bowl whisk together olive oil, honey and lemon juice.
Pour mixture over potatoes and toss to coat.
Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.","url":"https://recipe.bluelayer.org/recipe/43952/honey-roasted-sweet-potatoes"},{"id":"43951","title":"Fiery (Or Not) Almond Brittle","ingredients":"butter, without salt
spices, pepper, red or cayenne
spices, pepper, red or cayenne
sugars, granulated
syrups, corn, light
salt, table
nuts, almonds
leavening agents, baking soda","directions":"Butter a large cookie sheet; set aside.
(A silicon baking sheet could be used instead).
In a small custard cup, melt the 2 tablespoons of butter, stir in the pepper seasoning, set aside.
In a 2-quart glass bowl, combine sugar, corn syrup, and salt.
Microwave on high for 3 minutes, or until the syrup boils rapidly about 275 degrees Fahrenheit - soft crack stage.
Stir the mixture and add the almonds.
Microwave on high an additional 5 to 6 minutes stirring about halfway through the cooking time.
(The syrup will be light brown - about 350 degrees Fahrenheit - hard crack stage).
Stir in the butter pepper mixture.
Sprinkle baking soda over mixture stirring constantly.
Immediately pour mixture onto prepared cookie sheet.
Cool, then break into pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/43951/fiery-or-not-almond-brittle"},{"id":"43948","title":"Quick Pork With Mild Spices","ingredients":"oil, olive, salad or cooking
pork, fresh, loin, tenderloin, separable lean only, raw
spices, paprika
spices, cumin seed
soup, chicken broth or bouillon, dry
peas, green, frozen, unprepared
yogurt, greek, plain, nonfat
spices, coriander seed","directions":"Heat 1 tbs of the oil in a wok or large frying pan until very hot.
Add the pork and stir fry for 3-4 mins until it starts to brown.
Remove from the pan, set aside and wipe the pan out with piece of kitchen paper.
Pour the remaining oil into the pan and tip in the spices.
Cook over a medium heat for 1 min to release their aromas.
Pour in the chicken broth and cook for 3-4 mins over a high heat until reduced by half.
Throw in the peas.
Take the pan off the heat and stir in the yogurt.
Season if you like.Add the pork and warm through, then scatter over the cilantro.
Serve with rice, potatoes or pasta.","url":"https://recipe.bluelayer.org/recipe/43948/quick-pork-with-mild-spices"},{"id":"43937","title":"\"Festival\" (Jamaican Cornbread Fritters)","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
water, bottled, generic
oil, olive, salad or cooking","directions":"In a bowl, combine the flour, cornmeal, sugar, salt, baking powder and baking soda.
Add the water and the 2 teaspoons of oil and stir gently with a wooden spoon until thoroughly blended.
Cover with plastic wrap and let stand at room temperature for 1 hour.
In a medium saucepan, heat 1 inch of oil to 350.
Using well-oiled hands, roll tablespoon-size pieces of the dough about 3 inches long, then flatten them slightly and drop into the hot oil.
If the dough sticks to your hands, just peel it off; don't worry about the shape.
Fry 3 or 4 fritters at a time until golden brown, about 2 minutes per side.
Using a slotted spoon, transfer the fritters to a rack set over a baking sheet to drain.
Adjust the heat if necessary to maintain 350.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/43937/festival-jamaican-cornbread-fritters"},{"id":"43935","title":"My Favorite Buttery Toffee","ingredients":"butter, salted
sugars, granulated
sugars, brown
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Lightly grease a 9 x 13 dish.
Sprinkle nuts and chocolate chips evenly over the bottom; set aside.
In deep, heavy saucepan, combine butter and sugars - keep in mind that this bubbles up quite a bit during cooking.
Cook over medium high heat, stirring until mixture boils.
Then, without stirring any further, cook to 300 degrees F/150 degrees C using candy thermometer.
Remove from heat and pour evenly over nuts and chips.
Cool completely, then break into pieces.
*I use a butter knife to break up, pushing the tip straight down into the toffee, which splinters off pieces, then you can break up into smaller bits by hand.","url":"https://recipe.bluelayer.org/recipe/43935/my-favorite-buttery-toffee"},{"id":"43934","title":"Turkish Poached Pumpkin Dessert","ingredients":"pumpkin, raw
sugars, granulated
nuts, walnuts, english
cream, whipped, cream topping, pressurized","directions":"Put the pumpkin into a heavy-bottomed pot.
Sprinkle on the sugar.
Dont stir, as you want some of the sugar to remain on top.
Put the pot on medium-low heat.
After a few minutes, you will see that the pumpkin has released some water.
Cover and cook for 30 minutes.
After 30 minutes, taste a piece.
It wont be cooked yet, but you need to check for sweetness.
Pumpkins have varying levels of sugar, so if the dessert is not sweet enough to your taste, gently stir in a few more tablespoons of sugar.
Cover and continue cooking for another 10-15 minutes, until the pumpkin is tender when pierced with a fork.
Transfer the pumpkin to a serving dish, leaving behind any liquid that may still be in the pot, and let cool completely.
Serve with a generous sprinkling of walnuts and a dollop of kaymak or Turkish clotted cream on the side.","url":"https://recipe.bluelayer.org/recipe/43934/turkish-poached-pumpkin-dessert"},{"id":"43933","title":"Authentic Amazake Made with Rice-Koji in a Rice Cooker","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"To prepare the rice: Put the rinsed rice in the rice cooker, then fill with water (not listed) up to the 2 cup line, then set on the \"okayu\" (rice porridge) mode.
To prepare the dried rice malt: Put the rice malt in a plastic bag, then break it up into pieces (It will be heated in boiling water later, so it doesn't need to be broken up too finely at this stage.)
After the rice from Step 1 finishes cooking, turn off the switch, stir up the porridge, and let sit for 10 minutes with the lid opened.
Cool until the porridge temperature reaches about 70C.
Mix in the rice malt from Step 2.
The overall temperature should then drop to about 55C.
[Preparing the hot water] Fill a pot with 300 ml of water, bring to a boil, then turn off the heat.
Add 200 ml water (which should then bring the temperature down to 65C).
Add the hot water from Step 4 to the rice cooker from Step 3 (to achieve a temperature of 57C).
Tip: The temperature should be 55-60C after combining everything.
[To maintain the right temperature for fermentation] Lay a towel over the opened rice cooker and switch on the \"warming\" function.
Once it starts to ferment, the temperature will rise, but not to worry.
It's ready after about 5 hours, when it has become sweet.
Mix twice during the fermentation.
If you're concerned about the lumpy texture, process with a hand mixer until smooth.
[Prepare for freezing] Pour the amazake into a resealable bag, lay it on a tray, then freeze.
Break off necessary amounts for use.
Try mixing it as a cocktail with shochu and soda water, or make amazake yogurt.
You could also use it as a sweetener when cooking.
Have a daikon radish and persimmon salad tossed with [Shio-koji and Amazake Dressing].
Or try this [All-Purpose Seasoning with Shio-Koji & Amazake].","url":"https://recipe.bluelayer.org/recipe/43933/authentic-amazake-made-with-rice-koji-in-a-rice-cooker"},{"id":"43932","title":"Carrot Fries","ingredients":"carrots, raw
butter, without salt
dill weed, fresh","directions":"Slice the carrots into french fry-sized pieces and place on a cookie sheet.
Melt butter and pour over carrots.
Chop dill and sprinkle over carrots.
Bake 400 degrees for about a half hour, adjusting cooking time if you want the carrots softer or \"crispier\".","url":"https://recipe.bluelayer.org/recipe/43932/carrot-fries"},{"id":"43922","title":"Garlic Ginger Crust Salmon","ingredients":"fish, salmon, atlantic, wild, raw
spices, ginger, ground
spices, garlic powder
lime juice, raw
soy sauce made from soy (tamari)
sugars, brown
spices, thyme, dried","directions":"Mix everything but fish in a shallow dish.
Place salmon, skin side up, into marinade.
Marinade in fridge for 1-2 hours.
Remove fish from dish.
Drain marinade but keep garlic and ginger chunks.
Pile chunks from marinade onto top of salmon forming a crust.
Place salmon back into baking dish or on piece of foil.
Bake at 450 for 20 minutes, or until fish flakes with a fork.","url":"https://recipe.bluelayer.org/recipe/43922/garlic-ginger-crust-salmon"},{"id":"43916","title":"Low Carb Pie Crust","ingredients":"seeds, flaxseed
nuts, almonds
salt, table
butter, without salt
sugars, granulated","directions":"Preheat the oven to 375F Mix together the flax meal, almond flour and salt.
In a separate microwave-safe container, melt the butter in a microwave and stir in the Splenda.
Now mix both together thoroughly.
This batter will be a soft goo.
Spread the batter out with a spatula into a 9\" pie plate.
Cook it for about 12 minutes at 375F, or until the crust is relatively firm and a bit on the brownish side.
Let it cool thoroughly.
This recipe is great for making ahead of time and freezing, then pulling out when you have a pie you want to make.
Put the crust in the fridge for about an hour before using it, so that the dough is nice and firm before you add in the pie ingredients.
If you divide your pie up into 8 slices, each slice will have about 2g in net carbs from the pie crust material.
Compare that with many commercial pie crusts which can reach 10g or more per slice!
It's definitely worth it to make your own pie crusts, no matter what kind of a diet you are on.
It saves you money, too!
If your local store does not carry almond flour, it's easy enough to buy online.
Just do a Google search to find a few vendors.","url":"https://recipe.bluelayer.org/recipe/43916/low-carb-pie-crust"},{"id":"43910","title":"Pat in a Pan Nut Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, walnuts, english
sugars, powdered","directions":"Mix all ingredients together.
Press firmly into 2 ungreased 9\" pie plates or a 9x13 pan.
Bake at 350F for 10-15 minutes, until golden and toasty.","url":"https://recipe.bluelayer.org/recipe/43910/pat-in-a-pan-nut-crust"},{"id":"43897","title":"Ethiopian Ambasha","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
spices, coriander seed
spices, cardamom
spices, pepper, black
spices, fenugreek seed
salt, table
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
oil, olive, salad or cooking
spices, ginger, ground
spices, cloves, ground
spices, cinnamon, ground","directions":"Dissolve the yeast in warm water for 10 minutes.
Add the coriander, cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir well.
Slowly add the flour until a mass forms.
On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form.
(note: this recipe makes a stickier dough than usual)
Reserve a 1-inch piece of dough.
With floured hands spread the dough out on an ungreased pizza pan.
Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel.
Place the reserved ball of dough in the center of the scored dough.
Cover and let rise one hour.
Bake at 350F (180C) for an hour or until golden brown.
Combine the topping ingredients in a small bowl.
While still warm brush the bread with topping.","url":"https://recipe.bluelayer.org/recipe/43897/ethiopian-ambasha"},{"id":"43885","title":"Pita Crisps Parmesan, Garlic and Paprika","ingredients":"wheat flours, bread, unenriched
spices, garlic powder
spices, paprika
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Pre-heat the oven to 180 - 200 degrees Celsius.
Cut the pita bread into quarters.
In a small bowl, combine the paprika, garlic and olive, mix together.
Brush the oil over the pita pieces, ensuring the surface is covere don both sides.
Place the pita pieces in a large baking dish, ensuring the pieces are NOT laying over the top of one another.
NOTE - this may mean you have to cook them in batches.
Sprinkle the parmesan over the top and place in the oven.
Cook for about 10 minutes,or until golden brown.","url":"https://recipe.bluelayer.org/recipe/43885/pita-crisps-parmesan-garlic-and-paprika"},{"id":"43872","title":"Almond Roca","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, almonds
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"use heavy bottomed large sauce.... important
mix butter, sugar, water and corn syrup
over medium heat bring to a boil stirring until mixture reaches 295 - 310F.
This is important
KEEP STIRRING CONTINUALLY OR MIXTURE WILL BURN
Mix in slivered almonds and pour on buttered cookie sheet
REMEMBER MIXTURE IS HOT
spread as evenly as possible
sprinkle chocolate chips over top.
spread evenly when melted
sprinkle with ground almonds evenly
let set, when hard break into pieces.
we put in fridge til set
use rolling pin or something hard to break gently into pieces
this is well worth the time it takes to make.
Don't rush it.","url":"https://recipe.bluelayer.org/recipe/43872/almond-roca"},{"id":"43864","title":"Peanut Butter Rice Krispies Treats","ingredients":"sugars, brown
syrups, corn, light
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Measure out the Rice Krispies in a large bowl (I use the largest I can set my hands on).
Combine brown sugar and corn syrup in small saucepan and cook on medium heat until mixture begins to bubble on top.
Take off heat and stir in the peanut butter.
Add mixture to Rice Krispies and stir until all the Krispies are coated, then pour into 9x11 or 9x13 baking dish.
Smooth over with a spatula, let set for an hour or so and tada!
(You might run a knife through warm water to help cut nice, clean squares).","url":"https://recipe.bluelayer.org/recipe/43864/peanut-butter-rice-krispies-treats"},{"id":"43853","title":"Easy Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Whisk flour and salt together.
In a stand mixer with dough hook, add warm water and oil.
Mix 5 minutes on medium.
Cut into 12 pieces and roll into balls with extra oil on your hands.
Let sit at room temperature for 60 minutes.
Preheat oven to 425F Roll out dough one ball at a time very, very thin or use a pasta maker.
Cut into shapes ( I find it's easiest to do this on the baking sheet) and place on baking sheet.
Bake for 6-8 minutes or until brown and crispy.
Let cool before eating.","url":"https://recipe.bluelayer.org/recipe/43853/easy-crackers"},{"id":"43841","title":"Minty Chocolate Covered Strawberries with Chocolate Letters","ingredients":"spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
strawberries, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Line a large baking sheet with waxed paper and set aside.
Melt semi-sweet chocolate chips and coconut oil together over a double boiler.
Stir frequently until chocolate is smooth and all chips have melted, about 10 minutes.
Be careful not to burn the chocolatemelt it slowly and stir gently for best results.
When chocolate has melted, remove it from the heat and start dipping your strawberries!
I like to dip strawberries into the chocolate at a bit of an angle, then twist them around in the chocolate so nearly all of the fruit is coated.
When strawberry is fully coated in chocolate, lift it out of the bowl and let any excess chocolate drip off.
Place chocolate covered strawberries on your wax paper-covered baking sheet to set.
Repeat until all strawberries have been dipped in chocolate.
Let chocolate strawberries set on the counter while you make the chocolate letters.
Print out a copy of any word/font combination you like (I chose LOVE in a script font for Valentines Day) and cover the printout with a piece of waxed paper.
Spoon any remaining melted semi-sweet chocolate into a small zip-lock bag (or a piping bag fitted with a small circular tip).
Snip off a tiny bit of the corner of the zip-lock bag to turn it into a piping bag.
Use the piping bag to trace the letters on your printout (youll be able to see them through the wax paper) with the chocolate.
No worries if you mess up on a letter or twojust pull the wax paper over so that the printed letters are under a fresh, chocolate-free area of the wax paper and try it again!
I usually pipe four or five versions of the same word on a single piece of wax paper before I have enough letters Im happy with.
Set the piped chocolate letters aside to set on the counter.
Let letters and strawberries set for about an hour, until chocolate is completely cooled.
When chocolate strawberries have cooled, its time to add the mint chocolate!
While you melt the mint chocolate, set the hardened chocolate letters in the fridge so theyll be more melt-resistant when you put them on the strawberries!
Melt mint chocolate chips in a double boiler, stirring frequently, until smooth.
When chocolate is melted, remove from heat and let it cool for 3-5 minutes (just long enough so that it wont burn you through the piping bag).
Chocolate should still be smooth and melted.
Pour chocolate into a small zip-lock bag (or a piping bag fitted with a small circular tip) and snip off a corner of the bag just like we did earlier.
Use the piping bag to drizzle mint chocolate back and forth in smooth, horizontal strokes across each chocolate-covered strawberry.
Pull chocolate letters out of the fridge and gently peel them one at a time off the wax paper.
I try not to touch the front of the letters much, so as to avoid fingerprints on the final product.
I find its pretty easy to peel the letter off the wax paper just like a sticker, and pick it up by its back with just one finger.
You could also use tweezers or a butter knife if you want to be a bit more precise.
Gently lay each chocolate letter in the center of a strawberry.
The mint chocolate drizzle should still be wet and will act like glue, keeping the chocolate letter attached to the strawberry.
Once youve adhered all the letters to strawberries, let berries set on the counter until mint chocolate has cooled.
Serve immediately or store in the fridge for 3-4 days.","url":"https://recipe.bluelayer.org/recipe/43841/minty-chocolate-covered-strawberries-with-chocolate-letters"},{"id":"43835","title":"Sesame Brittle","ingredients":"seeds, sesame seeds, whole, dried
sugars, granulated
syrups, corn, light
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking soda","directions":"Preheat the oven to 350 degrees F.
Place the sesame sees on a large cookie sheet or jelly roll pan and toast them in the oven for 15 minutes.
Place the seeds in a 3 quart pan.
Add the sugar, corn syrup, 1/3 cup water and margarine to the sesame seeds.
Bring to a boil over medium heat, stirring constantly.
Once it's come to the boil, continue to cook without stirring until the temperature reaches 270 degrees F on a candy thermometer or until a small amount of the mixture forms a ball when dropped into very cold water.
(I don't have a candy thermometer, so I use the ball test.)
This can take 15 to 20 minutes or more.
The ball should be \"plastic\" in texture but should hold the ball shape.
Grease a jelly roll pan.
Stir the baking soda into the sesame seed mixture and pour into the jelly roll pan.
Spread the mixture with a metal spatula so it is 1/4 inch thick.
Cool completely and then break into pieces.
Don't forget to brush your teeth well after munching on these.","url":"https://recipe.bluelayer.org/recipe/43835/sesame-brittle"},{"id":"43832","title":"Bagels (Breadmaker) Recipe","ingredients":"water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Set for dough cycle.Let the machine knead the dough once, and then let the dough rise for only 20 min in the machine.
Even if your cycle runs longer, simply remove dough after 20 min and turn off the machine.
Divide the dough into the appropriate number of pcs.
Each piece should be rolled into a rope and made into a circle, pressing the ends together.
You may find it necessary to wet one end slightly to help seal the ends together.
Place these on a well greased baking sheet, cover and let rise only 15 to 20 min.
Meanwhile, bring to a slight boil in a \"nonaluminum pan\",
(Donna German uses a cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or possibly 4 bagels at a time into the water, cooking for about 30 seconds on each side.
Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or possibly dry onion bits if you like and place on the greased baking sheet.
Bake in a preheated 550 degree oven for 8 min.","url":"https://recipe.bluelayer.org/recipe/43832/bagels-breadmaker-recipe"},{"id":"43831","title":"How to Bake Cakes in Cans- Aka Tin Can Cakes","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"You'll need 2 cans and a good can opener.
I like to use the cans that are left from pie filling (21 oz).
They are kinda wide and I find them easier to work with.
They must be cleaned and free of dents (dents will stop the cake from popping out).
The important thing is to open the cans cleanly with no jagged edges which will tear the cakes when removing them and cut your hands.
The second important thing is to grease and flour the can very well and line the bottom with a little circle of greased parchment paper.
You can use the standard butter or shortening and flour but I prefer to spray them with Baker's Joy.
It's just so much simpler.
I make the recipes right in a 4 cup measuring cup and then simply pour/scrape the batter into the center of the cans.
If you don't have one of those, drop the batter off of a serving spoon into the center of the can.
Try to smooth the tops a little with a narrow rubber spatula.
Tap the cans on the counter gently to remove air pockets.
Bake according to your recipe.
Test for doneness using a long thin skewer.
After you bake the cake according to the recipe, let it cool on a rack for 10 minutes just like usual then run a thin knife around the edge of the cake and pop it out.
Cool completely on the rack.
If the cake gets totally stuck, cut the bottom of the can off with your can opener and push the cake gently up out of the can (sort of like a push-up pop ice cream).
Gently remove the can bottom from the cake with a thin knife.
Once the cake is cool, carefully slice it in half horizontally to make your 2 layers.
Fill and frost according to your recipe.
Be very careful during this whole process not to cut yourself on the rims of the cans and supervise children when they're handling the cans.
Replace the cans after 2 or 3 uses or when you see any rusting or discoloration.","url":"https://recipe.bluelayer.org/recipe/43831/how-to-bake-cakes-in-cans-aka-tin-can-cakes"},{"id":"43826","title":"Popcorn Delight","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
candies, marshmallows
candies, white chocolate
peanut butter, smooth style, without salt","directions":"In a large bowl, combine the popcorn, peanuts, cereal and marshmallows.
In a microwave, melt candy coating and peanut butter; stir until smooth.
Pour over popcorn mixture; toss to coat.
Spread onto waxed paper-lined baking sheets; refrigerate for 15 minutes or until set.
Break into pieces.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/43826/popcorn-delight"},{"id":"43810","title":"Very Quick and Easy Noodle Kugel","ingredients":"noodles, egg, dry, unenriched
oil, olive, salad or cooking
sugars, brown
water, bottled, generic
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt","directions":"Mix dry noodles, brown sugar and oil in a 9X13 pan.
Pour water over noodles.
Add sugar, salt and margarine pieces.
Bake at 360 for 1 hour.","url":"https://recipe.bluelayer.org/recipe/43810/very-quick-and-easy-noodle-kugel"},{"id":"43806","title":"Cherry Tomato and Mozzarella Salad","ingredients":"cherries, sweet, raw
cheese, mozzarella, low sodium
spices, basil, dried
oil, olive, salad or cooking
salt, table","directions":"Rinse tomatoes and slice in half or leave whole, according to your preference.
Drain fresh mozzarella and cut each ball in half.
Tear basil leaves into small pieces.
In a medium bowl, gently toss tomatoes, mozzarella and basil together.
Drizzle with 2 tbsp ( or more to taste) of olive oil and sprinkle lightly with salt.","url":"https://recipe.bluelayer.org/recipe/43806/cherry-tomato-and-mozzarella-salad"},{"id":"43777","title":"French Short Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a food processor, mix together flour and salt.
Add butter, and process until mixture resembles coarse crumbs.
Add water 1 tablespoon at a time.
Pulse briefly until dough begins to form in clumps.
Remove dough from processor onto a floured surface, and form into a ball.
Allow dough to rest at room temperature for 30 to 45 minutes before rolling out.
On a lightly floured surface, roll out dough to fit pie pan.
Place in pan, and crimp edge.
Prick the bottom of dough several times with a fork.
Place in freezer for 15 to 20 minutes.
Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Fill crust with beans, or use pie weights.
Bake in preheated oven for 15 minutes.
Remove pie weights, and bake another 5 minutes.
If necessary, cover with foil to prevent overbrowning.","url":"https://recipe.bluelayer.org/recipe/43777/french-short-pastry"},{"id":"43752","title":"Creamy Fettuccine Pasta With Chicken and Bacon","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
butter, without salt
cheese, parmesan, hard
spices, garlic powder
spices, onion powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
bacon, meatless
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
water, bottled, generic","directions":"Boil pasta in large pot.
preheat oven to 375.
chop boneless chicken into cubes.
place olive oil and water into frying pan on medium.
add chicken to pan.
season with salt and pepper to taste.
add a pinch of garlic and onion powder.
place bacon into oven cook to desired results.
once pasta has boiled drain and place back onto stovetop add the butter and stir.
chop cooked bacon into small pieces.
add the garlic and onion powder to pasta and butter stir.
add some of the milk continue stirring until butter is melted.
add Parmesan cheese to pot continue stirring.
add more milk until it is creamy.
add the chopped bacon and chicken and stir.
serve hot.","url":"https://recipe.bluelayer.org/recipe/43752/creamy-fettuccine-pasta-with-chicken-and-bacon"},{"id":"43751","title":"Slow Smoked Pork Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
honey
sugars, brown
spices, paprika
spices, onion powder
spices, garlic powder
spices, parsley, dried
terra dolce, organic chipotle dried chile peppers,
spices, pepper, black
spices, chili powder
spices, cumin seed
salt, table","directions":"Prepare ribs:.
Let the ribs come up to room temperature, rinse off in cold water and remove the silver membrane from the back.
You don`t have to remove it but I find the membrane blocks the uptake of smoke and creates a barrier to your rubs.
To remove the membrane, lay the ribs on a flat surface meat side down.
Take a sharp knife and begin peeling the membrane from one corner near the bone.
Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling.
Once the membrane is removed rinse off the ribs again and pat dry with some paper towels.
Mustard Rub:.
Mix rub mixture together.
Then rub the mustard rub mixture over the entire surface of the ribs.
Once the pork ribs are seasoned and the smoker is ready then you are set to go.
Using a blend of oak, hickory and a little mesquite in the firebox,or what you prefer.
Place the ribs in the smoker and let it go.
You want the good smoking temperature in the area about 200 degrees.
You can go lower if you plan on doing a long smoke, but I don't go higher.
After smoking for 2 hours.
Then wrap the ribs in heavy duty foil and keep going for 2 more hours.
Creating fall off the bone ribs!
Then unwrap for one hour.
To serve I cut the ribs inIf you want crispy ribs blast the heat on the grill and char them.
If you want extra sweet, spicy, sticky goodness dip into your favorite BBQ sauce.
Apply the sauce when the foil comes off, but for crispy ribs apply after crisping.
If you want extra smoke go ahead and add more wood when unwrapping the ribs.
Let ribs sit for 10 minutes before cutting into servings.","url":"https://recipe.bluelayer.org/recipe/43751/slow-smoked-pork-ribs"},{"id":"43749","title":"Pumpkin Spice-Krispie-Treats","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pumpkin, raw
pumpkin, raw
vanilla extract
pumpkin, raw
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Grease an 8x11 rectangular baking dish.
In a nonstick saucepan, melt butter and coconut oil together over medium-low heat.
Add the pumpkin puree and stir together with a silicone spatula until mixed well.
Fold in the pumpkin spice marshmallows, stirring constantly until almost completely melted.
Stir in the vanilla, pumpkin pie spice, and salt, then remove from heat.
Allow the marshmallow mixture to cool about 10 minutes.
(Be patient, otherwise you will get soggy pumpkin spice-krispie treats!)
Once cooled, add in the rice krispies and stir until evenly coated and press into baking dish.
Place in fridge for about 10 minutes to set.
Note: These are best when enjoyed the same or next day!","url":"https://recipe.bluelayer.org/recipe/43749/pumpkin-spice-krispie-treats"},{"id":"43746","title":"Mocha Alaska Pie Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, granulated","directions":"Mix together.
Press into a 9\" pie pan and bake at 350 degrees for 10 min; cold.","url":"https://recipe.bluelayer.org/recipe/43746/mocha-alaska-pie-recipe"},{"id":"43740","title":"Easy BAKER'S Chocolate Curls","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Microwave chocolate on HIGH 5 sec.
or just until you can smudge chocolate with your thumb.
Hold chocolate, bottom-side up, firmly between thumb and fingers of one hand.
Slowly pull vegetable peeler over bottom of chocolate piece with other hand, allowing a thin layer of chocolate to curl as it is peeled off.
For shorter curls, pull vegetable peeler over one of the narrow sides of chocolate.
Refrigerate until ready to use.
Use wooden toothpick to pick up curls and arrange them on top of dessert as desired.","url":"https://recipe.bluelayer.org/recipe/43740/easy-bakers-chocolate-curls"},{"id":"43738","title":"Multi-Seed Crackerbread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, olive, salad or cooking
water, bottled, generic
seeds, sesame seeds, whole, dried
spices, poppy seed
seeds, flaxseed
spices, caraway seed
spices, rosemary, dried
spices, tarragon, dried
spices, thyme, dried
salt, table
spices, pepper, black","directions":"Preheat oven to 450.
In a medium bowl, whisk together flours, cornmeal and salt.
Drizzle in olive oil and mix to combine - it will be pretty lumpy looking.
Add about 3/4 cup of the water and mix together until the dough comes together.
You want it to be stiff, but not crumbly - if it is too dry, add a bit more water.
Scoop out dough onto a lightly floured surface and knead a few times until the dough becomes smooth and supple.
Don't knead for 10 minutes like you would bread - you just want the dough to hold together well and be smooth.
Divide into 8 equal portions and cover with saran wrap.
In a small bowl, mix together sesame seeds, poppy seeds, flax seeds, caraway seeds, rosemary, tarragon, thyme, salt and pepper.
Scatter about 1 tablespoon of the seed mixture onto your work surface - press one piece of dough into the seed mixture and begin to roll it with a rolling pin.
Keep turning the dough as you roll it into the seed mixture - flip it over and add a bit more of the seed mixture if it begins to be too sticky.
Roll the dough into whatever shape you can - you want to get the dough as thin as you can and have the seeds dispersed throughout the dough.
Repeat with the remaining seed mixture and dough.
Place the dough on a parchment lined baking sheet and bake until the top is golden brown - about 7 to 10 minutes.
Start watching very close at the 7 minute mark as it can go from golden to too dark in a snap.
Remove and set on a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/43738/multi-seed-crackerbread"},{"id":"43730","title":"Roasted Mashed Acorn Squash with Baked Apples","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
sugars, brown
syrup, maple, canadian
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground
apples, raw, with skin
sugars, granulated
salt, table","directions":"Preheat oven to 400 degrees F.
Rub the cleaned and cut acorn squash with vegetable oil and put it flesh side down a on large baking sheet.
Roast for 25-30 minutes until flesh is tender.
Remove from the oven and let it sit until cool to touch.
Reduce oven temperature to 350 degrees F.
Remove the squash flesh from skin and put into your food processor and process to remove any lumps and make it creamy.
Pour puree into a bowl.
Stir in brown sugar, maple syrup, butter, 1/2 teaspoon cinnamon and nutmeg.
Add salt to taste.
Spread onto the bottom of a 9 pie dish.
Toss apples with sugar and a pinch of cinnamon.
Layer on top of squash.
Bake for 30-35 minutes until apples are tender.
Serve warm.
Notes- Add chopped walnuts or pecans to top, if desired.
If you dont have a food processor use a potato masher to remove lumps from squash.","url":"https://recipe.bluelayer.org/recipe/43730/roasted-mashed-acorn-squash-with-baked-apples"},{"id":"43727","title":"Buttery Cornmeal Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
water, bottled, generic","directions":"Pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas.
Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
Transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using.
To use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts.
The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.","url":"https://recipe.bluelayer.org/recipe/43727/buttery-cornmeal-pastry"},{"id":"43708","title":"Caramel Pretzel Nut Popcorn","ingredients":"pretzels, soft, unsalted
snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
sugars, brown
syrups, corn, light
butter, without salt
salt, table
leavening agents, baking soda
vanilla extract","directions":"Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl.
Set aside.
In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter.
Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil.
Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
Remove from the heat, and stir in the salt, vanilla, and baking soda.
The mixture will foam up when you add the soda, so use a long spoon to stir.
Immediately pour the sugar mixture over the popcorn and pretzels in the bag.
Shake until evenly coated.
For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/43708/caramel-pretzel-nut-popcorn"},{"id":"43701","title":"Microwave Peanut Brittle","ingredients":"oil, corn, peanut, and olive
sugars, granulated
syrups, corn, light
salt, table
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Butter large baking sheet.
In microwave-proof bowl, combine peanuts, sugar, corn syrup and salt.
Microwave on High until mixture bubbles vigorously, about 6 minutes.
Remove mixture from microwave and stir in butter and vanilla.
Return to microwave and cook on High until candy turns light gold color, about 3 minutes.
Remove bowl from microwave.
Working quickly, add baking soda to candy mixture and stir briskly (mixture will foam up).
Immediately pour out onto prepared baking sheet.
Shake baking sheet from side to side to spread brittle as thinly as possible.
Let stand until cold and hard, about 2 hours.
Break brittle into pieces.
Store in airtight container at room temperature for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/43701/microwave-peanut-brittle"},{"id":"43694","title":"Ice Cream Fudge","ingredients":"candies, semisweet chocolate
ice creams, chocolate
nuts, walnuts, english","directions":"Melt chocolate in microwave.
Add softened ice cream to chocolate stirring until smooth.
Add in nuts.
Press into buttered 8 or 9 inch square pan which has been lined with foil or plastic wrap with ends outside of pan.
Refrigerate until firm.
Lift out of pan holding ends of foil or plastic wrap.
Cut into bite size pieces to serve.","url":"https://recipe.bluelayer.org/recipe/43694/ice-cream-fudge"},{"id":"43680","title":"One Basic Dough and Eight Pizzas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"To make the pizza dough, measure the flour, salt, and yeast into the bowl of a food processor fitted with the steel blade.
Turn the processor on and slowly add the water and olive oil; process until the dough is smooth (the dough will be soft).
Or to mix by hand, measure the flour and combine it with the salt and yeast in a mixing bowl.
Stir 1 cup warm (105 to 115F) water and the olive oil into the flour mixture; blend thoroughly.
Turn out onto a floured board.
Lightly knead the soft dough until smooth.
Place the dough in a greased bowl; cover with plastic wrap and let it rise for 50 to 60 minutes or until doubled.
Place a pizza stone on the center rack of the oven.
Preheat the oven to convection bake at 450F.
Punch the dough down; divide it in half.
On a floured surface, roll each piece into a 12-inch circle.
Cut two 15- to 16-inch squares of heavy-duty foil.
Coat them with nonstick spray.
Place the dough in the center of each square of foil, and with floured hands pat them into 12-inch rounds.
Let the dough rise for 20 minutes.
Top each with one of the suggested toppings that follow.
Transfer the pizzas onto the heated pizza stone in the oven.
Bake them for 12 to 15 minutes, until the edges are browned and the toppings are bubbly.
Slice one small red onion thinly and spread it over the pizza dough.
Cover the onion with 2 thinly sliced tomatoes.
Season the topping with kosher salt and freshly ground black pepper.
Sprinkle 2 to 3 finely chopped garlic cloves on top.
Cut 4 ounces of fresh mozzarella into small pieces and sprinkle over the pizza.
After baking, drizzle the pizza with 1 tablespoon olive oil and sprinkle it with 1/4 cup finely shredded fresh basil leaves.
Spread the pizza dough with 1/2 cup prepared barbecue sauce, and distribute one thinly sliced small red onion, 3/4 cup shredded cooked chicken, and 1 cup (4 ounces) shredded mozzarella evenly over the sauce.
Spread 1/2 cup prepared basil pesto over the pizza dough to within 1/2 inch of the edge.
Arrange one 2 1/2-ounce can drained, sliced black olives over the pesto layer.
Drain one 6-ounce jar marinated artichoke hearts and chop them.
Spread them evenly over the olives.
Top with 1 1/2 cups crumbled goat cheese.
Drain 1/3 cup oil-packed sun-dried tomatoes and cut them into small strips.
Arrange them evenly over the pizza dough.
Drizzle with 1 to 2 teaspoons of the tomato oil over all.
Sprinkle with 2 minced garlic cloves, 1/4 cup shredded fresh basil leaves, 2 tablespoons pine nuts, and 1/2 cup sliced fresh mushrooms.
Sprinkle with 2 tablespoons freshly grated Parmesan and top with half a medium red bell pepper, seeded and sliced into thin strips.
Spread the pizza dough with 1/2 cup prepared pesto sauce.
Top with 4 thinly sliced plum (Roma) tomatoes, 1 tablespoon chopped garlic, and 4 cups loosely packed fresh baby spinach.
Sprinkle with 4 ounces crumbled feta.
Spread the pizza dough with 2 tablespoons light olive oil.
Top with 1 small, thinly sliced red onion; 1 small orange bell pepper, seeded and cut into thin strips; 1 small zucchini, thinly sliced into ribbons; 12 fresh asparagus spears, cut into 2-inch pieces; 4 finely chopped garlic cloves; and 8 ounces fresh mozzarella, cut into thin sticks.
Spread the pizza dough with 4 large roasted onions (see Caramelized Roasted Onions, page 130), 2 teaspoons fresh rosemary leaves, 2/3 cup chopped walnuts, and 3/4 cup crumbled blue cheese.
Preheat the oven to 450F.
In a large bowl, toss together 2 sliced plum (Roma) tomatoes, 1 sliced and seeded red bell pepper, 1 medium zucchini, cut into 1/2-inch cubes, and 1 small red onion, thinly sliced, with 2 tablespoons olive oil.
Spread on a large, rimmed baking sheet and convection roast on the center rack for 10 minutes or until softened and browned.
Remove from the oven.
Let cool.
Top the pizza dough with the vegetables and sprinkle with 1 cup shredded mozzarella.","url":"https://recipe.bluelayer.org/recipe/43680/one-basic-dough-and-eight-pizzas"},{"id":"43656","title":"5-Minute Cheesy Crunch","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cheese, parmesan, hard","directions":"Melt margarine in large skillet over low heat.
Stir in salt.
Add Chex.
Stir until all pieces are coated.
Continue to heat and stir for 5-6 minutes or until Chex are lightly toasted.
Sprinkle on cheese; stir to coat all pieces.
Spread on absorbent paper to cool.
Microwave Directions: Melt margarine in large bowl on High 50-60 seconds.
Stir in salt.
Add Chex; stir to coat all pieces.
Microwave High 2 1/2 - 3 minutes, stirring every 30 seconds.
Sprinkle on cheese; stir to coat evenly.
Spread on absorbent paper to cool.","url":"https://recipe.bluelayer.org/recipe/43656/5-minute-cheesy-crunch"},{"id":"43643","title":"Cheese & Chive Mini Dampers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
chives, raw
cheese, parmesan, hard","directions":"Preheat oven to 190C
Add the flour and salt to a large mixing bowl and aerate with a kitchen whisk (or you can sift the flour and salt).
Rub the butter into the flour using fingertips.
Stir in chives and cheese.
Using a knife, cut in the combined milk and water,.
Mix to form a sticky dough.
Turn the dough out onto a lightly floured surface or your bechtop and knead lightly until smooth, about 30 seconds.
Divide mixture into 6 pieces.
Shape into balls and place on a lightly oiled baking tray.
Cut a small cross on top of each ball, sprinkle with flour and bake at 190C for 20-25 minutes or until golden brown.
Serve warm with butter.","url":"https://recipe.bluelayer.org/recipe/43643/cheese-chive-mini-dampers"},{"id":"43635","title":"Cucumber Relish","ingredients":"pickles, cucumber, sour
peppers, sweet, green, raw
spices, pepper, red or cayenne
celery, raw
onions, raw
salt, table
sugars, granulated
vinegar, distilled
mustard, prepared, yellow
celery, raw","directions":"Wash the vegetables; peel and chop cucumbers, seed the peppers and chop into small pieces.
Put all vegetables into a large bowl put in the pickling salt.
Mix and let stand covered for about 4 hours.
Rinse vegetables well after 4 hours and press out the excess moisture.
Combine the rest of the ingredients: sugar, vinegar, celery and mustard seed into a large pot; mix well and bring to a boil.
Add vegetables, return to boil and boil gently for 10 minutes.
Have your canning pot ready with 7 pint sterilized jars and lids.
Ladle relish to within 1/2 inch of top , remove air bubbles, wipe top of jar to remove any liquid that may be there.
Place lids thats have been softened in boiling water on and screw band on.
Make sure it's not too tight.
Place jars in canner and process for 10 minutes.
Remove and cool.
You should hear that lovely pop, wipe jars, check to see that all jars have sealed, label and store in a cool dark place.","url":"https://recipe.bluelayer.org/recipe/43635/cucumber-relish"},{"id":"43630","title":"Pumpkin Spice Oatmeal","ingredients":"beverages, almond milk, unsweetened, shelf stable
pumpkin, raw
oats
sugars, granulated
pumpkin, raw
nuts, walnuts, english","directions":"Stir together 1/2 cup of almond milk, pumpkin, oatmeal, coconut sugar and pumpkin pie spice.
Microwave on high for 2 1/2 minutes.
Stir in the remaining 1/4 cup of almond milk until mixed in.
Top with walnuts.","url":"https://recipe.bluelayer.org/recipe/43630/pumpkin-spice-oatmeal"},{"id":"43629","title":"Herbed Potato Salad","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
vinegar, distilled
salad dressing, mayonnaise, regular
sugars, granulated
fresh red onions,
celery, raw
chives, raw
parsley, fresh","directions":"Preheat baking sheet in 425F oven.
Cut four 20-inch sheets of foil.
Place potatoes in large bowl with 2 Tbs.
olive oil, toss to coat and season with salt and pepper.
Spoon 1/4 of potatoes on one half of foil sheet.
Fold foil over and crimp edges to seal.
Repeat with remaining foil sheets and potatoes.
Arrange packets in single layer on heated baking sheet.
Bake 25 to 30 minutes, or until potatoes are tender.
(Pierce packets with knife to test potatoes.)
Let stand 5 minutes.
Meanwhile, whisk vinegar, mayonnaise, sugar and remaining olive oil in bowl.
Add onion, celery, warm potatoes, chives and parsley.
Stir to combine, and serve.","url":"https://recipe.bluelayer.org/recipe/43629/herbed-potato-salad"},{"id":"43621","title":"Adzuki/Aduki Red Bean Paste","ingredients":"beans, adzuki, mature seeds, raw
sugars, granulated
water, bottled, generic","directions":"Measure out about 1 dry cup of dried adzuki beans.
You will probably have leftover, adzuki beans definitely multiply when cooked.
Soak the beans overnight.
Next day, bring about 4-5 cups of water to a boil, then let the beans simmer for 35-40 minutes or until soft, with the pot lid loosely covered.
Drain the beans, and measure out 2 cups now that they're cooked.
(Save the leftover beans for veggie burger or roasting purposes, or other adzuki confections!
).
Put the cooked beans and 1 1/2 cups of sugar plus a little water into a food processor and puree it until there are almost no more bean pieces left.
Pour the paste into a colander fitted over a large bowl, and let strain overnight (at least 6-8 hours.
).
When it's all done straining the next day, there should be a lot of liquid in the bottom of the bowl and the paste inside the colander should be nice and thick.
It's ready for use now!
It can be refridgerated for up to a week, then frozen for a few months for future use.","url":"https://recipe.bluelayer.org/recipe/43621/adzuki-aduki-red-bean-paste"},{"id":"43613","title":"Whole Wheat Pizza Crust","ingredients":"water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
vital wheat gluten
leavening agents, yeast, baker's, active dry
spices, garlic powder","directions":"Mix water, oil, honey and yeast.
Add wheat gluton, garlic powder (optional) and two cups of the flour.
If you are using a mixer like a Bosch, Dimension or a KitchenAid you add additional flour until the sides of the mixer come clean.
Knead about 7 minutes in your mixer.
If mixing by hand add one cup at a time until the right consistence and knead until smooth and elastic.
If you choose you can let the dough rise but I just divide the dough and half and roll out one on my pizza stone.
After you roll the dough out pierce the rolled out pizza dough with a fork.
Bake the pizza crust 450 degrees for about five minutes.
Add your toppings such as sauce and cheese or whatever you want on pizza and then put back into the oven at 450 for about 10 minutes.
Repeat for the second crust.","url":"https://recipe.bluelayer.org/recipe/43613/whole-wheat-pizza-crust"},{"id":"43605","title":"Hazelnut Brittle","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
butter, without salt
nuts, hazelnuts or filberts
salt, table
leavening agents, baking soda
vanilla extract","directions":"Line a baking sheet with buttered parchment paper.
In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a boil, stirring until the sugar is melted.
Cook over moderate heat without stirring until the syrup reaches 270 on a candy thermometer, about 10 minutes.
Stir in the chopped hazelnuts, salt, baking soda and vanilla and cook until the mixture is golden, about 3 minutes longer.
Immediately pour the hot hazelnut brittle onto the prepared parchment and spread it in a thin layer using a spatula.
Let the hazelnut brittle cool completely, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/43605/hazelnut-brittle"},{"id":"43603","title":"Easy Homemade Granola","ingredients":"oats
nuts, walnuts, english
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
vanilla extract
raisins, seeded","directions":"Preheat oven to 350 degrees F. Line a large, rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, nuts and/or seeds, salt and cinnamon.
Stir well to blend.
Pour in coconut oil, honey (or whatever sweetener youre using), and vanilla extract.
With care, fold the wet ingredients into the oats until every oat, nut, and seed is lightly coated.
Pour granola mixture onto the lined baking sheet and spread it out in an even layer using a spatula or a large spoon.
Bake until golden, approximately 2123 minutes, stirring halfway through cooking time.
Please note that the granola will continue to crisp up as it sits and cools.
Once the granola is completely cooled, you can break it into pieces and stir in the dried fruit.
Keep the granola in an airtight container at room temperature.
It will keep for 1 to 2 weeks.
You may also freeze it in a sealed freezer bag for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/43603/easy-homemade-granola"},{"id":"43596","title":"Hot Bacon Dressing","ingredients":"bacon, meatless
onions, raw
sugars, brown
mustard, prepared, yellow
spices, basil, dried
cornstarch
vinegar, cider
water, bottled, generic","directions":"In heavy skillet over medium heat fry bacon pieces til crispy, stirring around to brown equally.
Add onion, brown sugar, mustard, basil Remove some of the grease if you like.
Stir cornstarch into vinegar add to hot water; add hot water vinegar to bacon mixture, stirring til hot and thickened.
Serve over fresh spinach.","url":"https://recipe.bluelayer.org/recipe/43596/hot-bacon-dressing"},{"id":"43595","title":"Healthy Pumpkin Oatmeal Chocolate Chip Cookies","ingredients":"pumpkin, raw
vanilla extract
pumpkin, raw
salt, table
oats
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat oven to 350 F. Line 2 cookie sheets with Silpat mats or parchment paper.
Set aside.
In a large mixing bowl, stir together pumpkin puree, vanilla, pumpkin pie spice and sea salt until well blended.
Mix in the oats, chocolate chips and walnuts until well combined.
Drop heaping tablespoons of batter onto cookie sheets spacing them an inch or so apart.
You may want to flatten the cookies slightly with a lightly oiled palm or the bottom of a glass since they do not spread in the oven.
Bake cookies in the preheated oven for 15 minutes.
When done, they should be slightly brown on the bottoms.
Remove pans from oven and set them on a rack.
Cool cookies for 5 minutes on the baking sheet then transfer to wire racks to cool for an additional 20 minutes.
Store in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/43595/healthy-pumpkin-oatmeal-chocolate-chip-cookies"},{"id":"43594","title":"Smoked Salmon Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
fresh red onions,
cream, whipped, cream topping, pressurized
fish, salmon, atlantic, wild, raw
cream, sour, cultured
dill weed, fresh
fresh red onions,
lemon juice, raw","directions":"Preheat the oven to 500F.
Prepare Dill Cream by combining sour cream, dill, onion and lemon juice in a small bowl.
On a lightly floured surface, roll the dough out into a 10-inch round.
Transfer dough to a rimless baking sheet; brush with olive oil.
Scatter sliced onion over the top.
Bake until crust is golden brown, 6 to 8 minutes.
Let cool 5 minutes.
Spread the Dill Cream over the top to within an inch of the edge.
Arrange the salmon to cover the surface entirely.
Use a pizza wheel to slice into 6 pieces.","url":"https://recipe.bluelayer.org/recipe/43594/smoked-salmon-pizza"},{"id":"43593","title":"Suzanne's Pretzel Bark","ingredients":"candies, semisweet chocolate
pretzels, soft, unsalted","directions":"Preheat oven to 150degrees.
Place parchment paper onto cookie shee (preferably with sides).
Sprinkle morsels evenly over parchment paper.
Place pan in oven to melt chips (about 5 min or so,but usually I just check on the chips).
Remove pan and spread evenly over parchment.
Sprinkle broken pretzel pieces over the chocolate.
Press down lightly the pretzel sticks.
Allow to cool-for quick cooling place pan in freezer or fridge for about 5 minutes.
Break apart.
Makes about 10 snack size baggie portions (for gift giving).","url":"https://recipe.bluelayer.org/recipe/43593/suzannes-pretzel-bark"},{"id":"43590","title":"Cream of tarter one of a thousand uses","ingredients":"cream, whipped, cream topping, pressurized
water, bottled, generic","directions":"In an aluminum vessel like a pot, roaster, baking pans, add cream of tartar in pan then add water and stir
Bring water to boil add aluminum pieces boil ten minutes.
Litely scrub.
Rinse","url":"https://recipe.bluelayer.org/recipe/43590/cream-of-tarter-one-of-a-thousand-uses"},{"id":"43570","title":"Great Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
lard
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift dry ingredients together and then mix in lard in chunks, using a fork or hand pastry blender.
Add milk.
Continue working with fork until just blended.
Roll out and fill pie plates as needed.","url":"https://recipe.bluelayer.org/recipe/43570/great-pie-crust"},{"id":"43568","title":"Quick Cake Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended.
Tap half the mixture onto a large piece of waxed paper and reserve.
Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times.
Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils.
Empty the mixture into a large mixing bowl.
Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before.
Add to the mixture in the bowl.
Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal.
Label, date and store in the freezer.
This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.
Scoop out the frozen mix no need to thaw and use as individual recipes direct.","url":"https://recipe.bluelayer.org/recipe/43568/quick-cake-mix"},{"id":"43559","title":"How to Make Sauerkraut","ingredients":"cabbage, raw
salt, table","directions":"Wash and scald crock.
Remove soiled outer leaves from cabbage but do not wash the heads (the wild yeast on the unwashed cabbage are a factor in the fermentation process).
Shred the cabbage directly into the crock using a kraut shredder or mandolin so that it is not necessary to handle the cabbage.
The shreds should be long and about the thickness of a nickel, 1/16\".
If cut too thinly, sauerkraut is soft and mushy; if too thickly, it is unattractive in appearance.
Sprinkle a layer of salt over each 1\" layer of cabbage.
Pack each layer down well, using a potato masher or glass jar.
When all the cabbage and salt are in the jar, cover with a clean white cloth; place an inverted plate on the cloth and top with as large a piece of limestone as possible.
The weight of the stone holds the cabbage under the brine that soon forms and the small amount of lime that is dissolved by the brine aids in the lactic acid fermentation which gives sauerkraut is distinctive flavor.
Allow to ferment from one month to six weeks in a cool place, preferably at a room temperature of 60F (basement, for example).
A higher temperature speeds fermentation but the kraut is subject to spoilage.
Skim off any film that may have formed during the fermentation period.
The sauerkraut may be left in the crock for several months if care is taken that the brine always covers the kraut and that the film is removed eachtime the crock is opened.
Use a clean cloth each time the crock is covered.","url":"https://recipe.bluelayer.org/recipe/43559/how-to-make-sauerkraut"},{"id":"43557","title":"Basic Pie Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Hand method: Combine the flour and salt in a mixing bowl and toss together.
Drop in the shortening.
With your fingertips, two knives, or possibly a pastry blender, blend the ingredients together, working quickly, till you have a mix of tiny, irregular flakes and bits about the size of coarse bread crumbs.
Sprinkle on the water 1 Tbsp.
at a time, stirring gently with a fork after each addition.
Add in just sufficient water for the dough to create a rough mass.
With floured hands pat the dough into a smooth cake - or possibly into 2 cakes, one just slightly larger than the other, if you are making a double-crust pie.
The dough is now ready to use.
It is not necessary to refrigeratethis dough, although for convenience it may be wrapped in plastic wrap and refrigerated for up to 2 days.
Rolling out the dough: Roll the dough out on a floured surface (using the larger piece if it is the bottom of a double-crust pie) till it is about 1/8-inch thick and 12 inches in diameter, or possibly about 2 inches larger than the top of the pie pan.
Try to keep the dough as round as possible.
Transfer the rolled-out pastry to the pie pan.
Pat the pastry in around the edges to fit the pan's shape.
If you are making a double-crust pie, roll out the remaining pastry for the top crust and set aside on waxed paper.
Comments: Crisp and flaky, a good crust for custard, chiffon, and fresh-fruit pies.
For successful pastry making, follow these three rules: take care not to overblend the fat and flour, add in sufficient water so which the dough can be rolled out easily (better too much water than not sufficient), and handle the pastry no more than necessary.
Overblending, too little water and too much handling can make a crust tough.
If desired the taste of butter, use it in place of shortening, or possibly try a mix of butter and shortening.
The crust will be firmer than which made with shortening only.","url":"https://recipe.bluelayer.org/recipe/43557/basic-pie-pastry-recipe"},{"id":"43550","title":"Zesty Green Beans","ingredients":"beans, snap, green, raw
salad dressing, italian dressing, commercial, regular
water, bottled, generic
sugars, granulated
sugars, brown
salt, table","directions":"Wash and chop green beans into approximately 1 1/2 inch pieces.
Combine beans and dressing in a pot, then add enough water to cover just over the top of beans (approximately 1 cup).
Bring to a rapid boil.
Continue to boil for 10 minutes, stirring occasionally.
Reduce heat, add remaining ingredients, and cover.
Simmer for 30 minutes, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/43550/zesty-green-beans"},{"id":"43544","title":"Rocky Road Bark","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
nuts, almonds
candies, marshmallows","directions":"Place the chocolate in a food processor fitted with the blade attachment.
Pulse 25 to 30 times or until the chocolate is the consistency of coarse breadcrumbs.
Turn the food processor on and run for 1 minute until the chocolate becomes a mass.
Stop the food processor and use a clean spatula to break up the mass, scraping the bottom and sides of the food processor.
Leave the chocolate in the food processor for 1 minute without running or pulsing.
Scrape down the sides and bottom of the processor after the 1-minute rest.
Complete all the steps in the previous paragraph, 3 to 4 times or until the chocolate is smooth, fluid and reaches 90 to 91 degrees F. Do not let the chocolate go above 94 degrees F. If the chocolate is close to but not at 90 degrees, briefly heat with a 10-second blast of warm heat from a hair dryer until it reaches the correct temperature.
Remove the food processor bowl from the base and the blade from the bowl.
Continue scraping and stirring for 1 minute.
Test the temper of the chocolate by spreading a small amount of chocolate in an even layer on a metal surface set over an ice pack.
It should set within 3 minutes and be shiny and streak-free.
If the temper test has some streaks, continue scraping and stirring for another minute and test again.
The chocolate should maintain a temperature between 88 and 91 degrees F.
As the chocolate begins to cool it will set on the sides of the food processor; as needed scrape down the sides of the bowl again and briefly heat with a 10-second blast of warm heat from a hair dryer until it is once again 91 degrees F.
Stir two-thirds of the almonds and marshmallow creme into the chocolate just to combine and pour onto a sheet of parchment or a silicone mat set on a half sheet pan inverted over cold packs.
Top with the remaining third of the almonds and marshmallow creme.
Cool until set, approximately 30 minutes.
Break into large pieces to serve.
Store in an airtight container in a cool, dark place.","url":"https://recipe.bluelayer.org/recipe/43544/rocky-road-bark"},{"id":"43543","title":"Blueberry Filling for Pie","ingredients":"blueberries, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
lemon juice, raw","directions":"Preheat oven to 425 degrees.
Don't worry about defrosting the blueberries.
Mix the flour, sugar and salt in a large bowl.
Add the blueberries and lemon juice and toss well.
Pile the mixture in the lined(meaning the crust filled)pie pan.
Roll out the top crust and drape it over the pie.
Crimp the edges of the pie together.
Cut several vents in the top.
bake for 10 minutes, then lower heat to 350 degrees and bake for 10-40 minutes.","url":"https://recipe.bluelayer.org/recipe/43543/blueberry-filling-for-pie"},{"id":"43542","title":"Frank's Cheesy Buffalo Chicken Dip","ingredients":"cheese, parmesan, hard
cheese, blue
cheese, blue
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 350F and spray a pie pan with cooking spray (Pam).
Mix everything together and place in prepared pie pan.
Bake for 20 minutes, or until hot and bubbly.
Stir and serve with tortilla chips or celery sticks.","url":"https://recipe.bluelayer.org/recipe/43542/franks-cheesy-buffalo-chicken-dip"},{"id":"43541","title":"Pumpkin Cranberry Walnut Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
pumpkin, raw
cranberries, dried, sweetened
nuts, walnuts, english
pumpkin, raw
syrup, maple, canadian
oil, olive, salad or cooking
beverages, almond milk, unsweetened, shelf stable
vanilla extract","directions":"Preheat the oven to 350 degrees F.
In a large bowl, combine the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice.
Add the dried cranberries and chopped walnuts.
In a separate medium mixing bowl, whisk together the pumpkin puree, maple syrup, sunflower oil, milk, and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix the batter.
Pour the batter into a nonstick 9x5 loaf pan and bake 4550 minutes.
Loaf is ready when a toothpick inserted comes out clean.
Allow to cool completely before removing from the pan.","url":"https://recipe.bluelayer.org/recipe/43541/pumpkin-cranberry-walnut-bread"},{"id":"43538","title":"Bagels","ingredients":"water, bottled, generic
honey
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Make dough let rise only twenty minutes in machine cut into 12 pieces.
Roll into balls and using the thumb put hole in middle and turn to shape make sure you have a good opening dust with flour if you have to Place on greased cookie sheet and let rise 15 to 20 minutes.
In a pan, put in about 2 inches of water and bring to a slight boil carefully lower 3 or 4 bagels at a time cooking 30 seconds on each side.
Remove bagels and drain on towel sprinkle with poppy seeds, sesame seeds or onion bits if you want then place on greased cookie sheet and bake in a PREHEATED 550 oven 8 minutes.
All so try rolling dough in to rectangles and roll up a hot dog in it and seal well with water.
After they are cooled they can be frozen and will last 1 month to 6 weeks.","url":"https://recipe.bluelayer.org/recipe/43538/bagels"},{"id":"43533","title":"Chocolate Chip Date Bites","ingredients":"dates, deglet noor
nuts, almonds
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Place dates, almonds and pecans in the bowl of your food processor and process until a chunky, sticky mixture forms.
Turn the food processor back on and feed the chocolate chips and vanilla extract through the feed tube.
Stop processing once the mixture turns chocolate in color and is mixed, but not perfectly smooth.
Take pieces of the dough and roll into balls.
Store them in an airtight container in the refrigerator, where they will harden slightly.","url":"https://recipe.bluelayer.org/recipe/43533/chocolate-chip-date-bites"},{"id":"43528","title":"Chicken Tandoori","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
spices, garlic powder
oil, canola
yogurt, greek, plain, nonfat
spices, curry powder
tomatoes, red, ripe, raw, year round average
shortening, vegetable, household, composite
honey
spices, pepper, red or cayenne
spices, ginger, ground
spices, garlic powder
spices, coriander seed","directions":"Preheat oven to 400 Rinse the Chicken Breast in cool water and pat dry.
degrees.
Place in bowl and rub with salt, pepper, garlic and olive oil.
Wash and dry hands.
In a second bowl, combine remaining ingredients and whisk to a sauce consistency.
Add more water or stock as needed.
Taste.
Pour half of the marinade over chicken breast pieces.
Allow at least 5 minutes to absorb flavors.
Discard.
Reserve remaining marinade for use as dipping sauce.
On a parchment-lined sheetpan, place the coated chicken pieces at least one inch apart and roast in oven for 10-15 minutes (or when checked with a thermometer, reads:155-165 degrees).
When serving place on small plate or saucer, drizzle with marinade from second bowl.
Garnish with chopped cilantro.","url":"https://recipe.bluelayer.org/recipe/43528/chicken-tandoori"},{"id":"43524","title":"Red Ribbon Apple Pie","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, parmesan, hard
water, bottled, generic
vinegar, cider
apples, raw, with skin
lemon juice, raw
sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
salt, table
butter, without salt
cornstarch","directions":"Cut butter into 3/4 cubes and freeze for at least 30 minutes.
Mix flour, salt and baking powder and freeze for at least 30 minutes.
Put flour mixture into food processor and process for a few seconds to combine.
Cut cream cheese into 4 pieces and add to flour.
Process for about 10 seconds.
Add frozen butter cubes and pulse until none of the butter is larger than the size of a large pea.
Add water and vinegar, pulse until butter is reduced to the size of small peas.
Adjust water until the mixture only just holds together when pinched (it will still be crumbly, and not holding together in a mass).
Spoon mixture into large plastic bag and squeeze and press with heel of hand or knuckles until it comes together in one piece.
Flatten into two discs, wrap in plastic wrap and refrigerate for at least 45 minutes or overnight.
Roll out bottom crust and line Pyrex pan.
Refrigerate for at least 30 minutes.
Slice apples 1/4 inch thick.
Thinly sliced apples fill the pie pan more neatly.
In a large bowl, combine apples, lemon juice, sugars, spices and salt and toss to mix.
Macerate for 30 min-3 hours Collect the juices by putting apples in colander.
Toss remaining apples with cornstarch until it disappears.
The apples will have released about 1/2 cup liquid.
In a small saucepan, boil down the juices and the butter over medium-high heat.
Swirl but do not stir.
When it has caramelized and reduced to about 1/3 cup, remove from heat and pour over apples.
Do not worry if it hardens, it will dissolve again during baking.
Put apples in bottom crust.
Roll out top crust into a 12 inch circle and place on top.
Wet the rim of the bottom crust and fold the top crust over the bottom rim, tucking it under.
Crimp edges and make 5 slashes radiating out from the centre of the pie.
Pre-heat oven to 425F, cover a baking stone or baking sheet with foil and put it on a rack set at the lowest level.
Set the pie directly on top of this foil and cook pie for 45-55 min, or until pie is golden, including bottom crust, and the juices have bubbled up through the slashes.
If the edges start to overbrown, protect with foil.
Cool the pie on a rack for at least 4 hours before cutting, so that it will hold its shape.","url":"https://recipe.bluelayer.org/recipe/43524/red-ribbon-apple-pie"},{"id":"43516","title":"Dave's Spicy Noodle Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
spices, garlic powder
soup, chicken broth or bouillon, dry
cherries, sweet, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
roland, seasoned rice wine vinegar,
spices, coriander seed
mushrooms, shiitake, raw
spices, pepper, black
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"If you prefer, you can substitute chinese pork meatballs for the chicken, and if so, just skip the roasted chicken steps below.
Also a great base for Wonton Soup, just make wontons you like and use the stock.
Purchase a small frier no more than 4 pounds rub the skin with salt, pepper and garlic powder and roast in an oven at 425 for 1 hour, skin on.
(Use a thermometer on the chicken, it should be about 160 degrees when done).
If you are not using a whole chicken, cut the weight down to about 2 pounds as I did in the updated recipe.
Once chicken is done, cut into pieces and remove skin and bones.
(You may prefer to just use a few skin on chicken breasts with no bones to make this easy.
).
In a pot, saute the garlic in the oil.
Just heat through, don't brown it or burn.
About 1 minute.
Slice the Mushrooms before adding to stock in the next step.
Place all the chicken (except what you steal since it smells so good) into a large pot with the six cups of broth and all remaining ingredients.
Simmer for about 10 minutes.
Add rice noodles and cook for about another 10 minutes (just the duration of the time on the package for cooking the noodles) and serve.
Note, use FRESH noodles, not dry.
If you use dry, as many folks have commented, it will overwhelm the soup.
I have adjusted the recipe to reflect this fact.
I always use fresh.","url":"https://recipe.bluelayer.org/recipe/43516/daves-spicy-noodle-soup"},{"id":"43513","title":"Toffee Crispies","ingredients":"butter, without salt
candies, toffee, prepared-from-recipe
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Line a swiss roll tin with grease proof paper.
Melt the marge, toffee's & marshmallow's on a low heat stiring continuously until mixture is properly blended.
Remove from the heat and add rice crispies a little at a time until all are covered in mixture.
Pour mixture into tin and flatten with spoon.
Place in the fridge to chill.
Cut into squares.
Lastly, hide them from your children!","url":"https://recipe.bluelayer.org/recipe/43513/toffee-crispies"},{"id":"43486","title":"Best Apple Crisp","ingredients":"apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt","directions":"Preheat the oven to 375 degrees.
Grease an 8x8 inch glass baking dish.
In a large bowl, combine the apple slices, sugar, flour, cinnamon, nutmeg and salt.
Toss to coat the apples and transfer to the prepared baking dish.
To make the topping, combine oats, brown sugar, flour and cinnamon in a medium bowl.
Add the butter pieces, and with your fingers, rub the butter in the mixture until it resembles coarse crumbs.
Sprinkle this mixture over the apples.
Bake for 40 minutes or until apples are tender.","url":"https://recipe.bluelayer.org/recipe/43486/best-apple-crisp"},{"id":"43467","title":"Cashew Snowballs","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, cashew nuts, raw
salt, table","directions":"Preheat oven to 375.
Line 2 large baking sheets with parchment paper.
In a large bowl, beat the butter with 1/2 cup of the confectioners sugar with hand mixer at medium speed until creamy.
Add the vanilla extract.
Slowly beat in the flour, roasted cashews and salt until well combined.
Divide the dough into 4 equal parts and shape into 1 logs.
Wrap logs in plastic wrap and refrigerate until firm, at least 1/2 hour.
Cut 1 pieces off of the refrigerated logs, and roll into balls.
Place balls about 3/4 apart on parchment lined sheets (should be about 3 cookie sheets worth) Bake cookies in oven for about 20 minutes, or until golden.
Fill a shallow bow or pie plate with 2 cups of confectioners sugar.
Immediately roll the hot cookies in the sugar to coat, a few at a time.
Place on racks to cool.
Once cookies are cooled, re-roll them again in confectioners sugar, so coating looks nice and white and even!
Cookies can be stored in airtight container for about 1 week, or frozen for up to one month.","url":"https://recipe.bluelayer.org/recipe/43467/cashew-snowballs"},{"id":"43461","title":"Pumpkin Puppy Chow","ingredients":"spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
pumpkin, raw
pumpkin, raw
vanilla extract
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, powdered","directions":"In a large double boiler melt the coconut oil, chocolate chips, and peanut butter.
Mix well and then fold in the pumpkin puree until smooth.
Add the vanilla and 2 teaspoons of the pumpkin pie spice.
At this point I recommend tasting the mixture.
If you still want it more-spiced add the additional spice a little at a time until it has the flavor you want.
Take the top bowl/pot off the double boiler and carefully fold in the cereal, 1 cup at a time.
Once all of the cereal is coated transfer to a 2 gallon zip-top bag.
Add half of the powdered sugar to the bag, seal, and shake to coat.
Let the cereal cool for about 15-20 minutes and then repeat with the remainder of the powdered sugar.","url":"https://recipe.bluelayer.org/recipe/43461/pumpkin-puppy-chow"},{"id":"43456","title":"2-Step Taco Dip","ingredients":"cream, sour, cultured
seasoning mix, dry, taco, original
lettuce, cos or romaine, raw
tomatoes, red, ripe, raw, year round average
cheese, parmesan, hard","directions":"Mix sour cream and taco seasoning until well blended.
Spread on the bottom of a 9\" pie plate or quiche dish.
Layer remaining ingredients over sour cream mixture.
Garnish as desired.
Serve with tortilla chips.","url":"https://recipe.bluelayer.org/recipe/43456/2-step-taco-dip"},{"id":"43453","title":"Best Peanut Brittle","ingredients":"syrups, corn, light
sugars, granulated
sugars, brown
water, bottled, generic
salt, table
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda
vanilla extract","directions":"Have all the ingredients for this recipe measured out and ready.
Lightly butter a large cookie sheet place in a 200 degree oven till needed.
In a 2 quart saucepan add sugar's, corn syrup, salt, and water bring to a boil over medium heat,
Stir until sugar is dissolved.
Insert candy thermometer.
*NOTE FOR RAW PEANUTS:Add raw peanuts when candy sugar is dissolved and candy is boiling.
*.
*NOTE FOR OTHER TYPE OF PEANUTS: If adding any other type of peanuts or nuts instead of RAW,do not add the salt.
Add peanuts to pot when candy has reached 275 degrees F other wise your peanuts might burn.
*.
Add peanuts stirring quite often.
Continue boiling until temperature reaches 300 degrees F (Hard crack stage) on thermometer.
* Now you have to work fast*.
Remove from heat; quickly stir in baking soda, vanilla extract and margarine
Pour quickly onto warm cookie sheet.
Tilt pan back and forth until candy has spread out over pan.
Cool candy.
Then break candy into chunk pieces.","url":"https://recipe.bluelayer.org/recipe/43453/best-peanut-brittle"},{"id":"43447","title":"Chocolate Blueberry Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
blueberries, raw","directions":"Line a baking sheet with aluminum foil.
Place chocolate chips into a microwave-safe bowl; heat in microwave for 1 minute.
Stir.
Heat in microwave for 1 minute more; stir again.
Add dried blueberries and mix well.
Pour chocolate mixture onto the prepared baking sheet and refrigerate until set, about 30 minutes.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/43447/chocolate-blueberry-bark"},{"id":"43435","title":"Chocolate-Coconut Sorbet","ingredients":"water, bottled, generic
sugars, granulated
salt, table
pascha, organic bitter-sweet dark chocolate chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Warm the water, sugar, and salt in a medium saucepan, stirring, until the sugar is dissolved.
Remove from the heat.
Add the chocolate pieces and whisk until the chocolate is melted.
Whisk in the coconut milk and vanilla.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
If a layer of coconut milk has firmed up on top, simply whisk in it before churning.
Serve Chocolate-Coconut Sorbet atop a Blondie (page 222), topped with a spoonful of Dulce de Leche (page 171) or Cajeta (page 173) and some toasted shredded coconut.","url":"https://recipe.bluelayer.org/recipe/43435/chocolate-coconut-sorbet"},{"id":"43427","title":"Structural Gingerbread House Dough","ingredients":"syrups, corn, light
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a medium microwave-safe bowl, heat corn syrup, brown sugar and margarine until margarine has melted and sugar has dissolved completely.
Stir until smooth.
Meanwhile, in a large bowl, combine flour and salt.
Add syrup-sugar-margarine mixture.
Mix well.
Wrap the dough in plastic and let it rest at least 30 minutes at room temperature.
Heat the oven to 350 degrees.
Roll out the dough 1/4-inch thick onto a sheet of parchment cut to fit your baking pan.
Lightly flour the cardboard patterns and place them on the rolled-out dough, leaving a 1-inch space between pieces.
Try to fit as many as you can without crowding.
For clean edges, cut with a pizza wheel.
Remove and reserve excess dough.
Reroll dough scraps for the remainder of the pieces.
Grab the opposite edges of the parchment paper and transfer to the baking sheet.
Bake 12 to 15 minutes or until pieces are firm and lightly browned around the edges.
Cool completely before removing from pans.
This recipe can easily be increased, if you want to make it a project for several kids by doubling or even tripling the ingredients.
Instead of measuring out the flour, for a double recipe, use 1 (5-pound) bag plus 1 cup flour.
For a triple recipe, use two (5-pound) bags plus 2 cups flour.","url":"https://recipe.bluelayer.org/recipe/43427/structural-gingerbread-house-dough"},{"id":"43425","title":"Parmesan Cheese Crisps","ingredients":"cheese, parmesan, hard
parsley, fresh
spices, garlic powder","directions":"Heat oven to 350F.
Mix ingredients; spread evenly onto bottom of 15x10x1-inch pan sprayed generously with cooking spray.
Bake 14 to 15 min.
or until cheese is golden brown.
Immediately remove from pan; place in single layer on paper towels.
Cool completely.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/43425/parmesan-cheese-crisps"},{"id":"43423","title":"Chiclosos de Pistache","ingredients":"cream, fluid, heavy whipping
butter, without salt
salt, table
sugars, granulated
syrups, corn, light
water, bottled, generic
nuts, pistachio nuts, raw","directions":"Lightly butter the bottom and sides of an 8-inch square pan.
Cover with parchment paper or aluminum foil (the butter will help it adhere to the pan).
Butter the parchment or foil and set aside.
Place the cream, butter, and salt in a small saucepan over medium heat and bring to a boil.
Remove from the heat and set aside.
Place the sugar, corn syrup, and water in a heavy, deep saucepan or pot over medium heat and cook, stirring, until the sugar is dissolved.
Continue cooking until the mixture starts to turn golden, then swirl lightly to caramelize evenly.
Remove from the heat and whisk in the cream mixture, being very careful because it will bubble up and steam.
Once it stops bubbling, return the mixture to the heat and continue to cook, adjusting the heat to maintain a constant soft simmer, until it reaches 248F on a candy thermometer, about 15 minutes.
Stir in the pistachios and pour into the prepared pan.
Let sit for 2 to 3 hours, until cool to the touch.
Cut into 1-inch pieces and wrap each piece in a piece of cellophane or wax paper, twisting the ends to secure.
Store in an airtight container in a cool, dry place for about 1 month.
The punto, the exact moment when the candy is ready varies not only between different types of candy but also with relation to personal preference.
It is one of the most important aspects of the candy making process because it defines the texture.
Throughout my travels, whenever I asked someone when theyd know their creation was ready, they always responded when it reaches the punto.
I didnt find one person in Mexico who relied on thermometers or cared to have one.
They rely on their senses and experience and are artisans in the truest sense of the word.","url":"https://recipe.bluelayer.org/recipe/43423/chiclosos-de-pistache"},{"id":"43422","title":"Another Crumble Topping","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 180'C.
Mix all ingredients together well in a food processor until crumbs form.
Spread out on a baking tray.
Bake at 180'C until golden brown.
Watch carefully.
Remove from oven and when cool break into crumbly pieces.
Sprinkle over cooked fruit when needed.","url":"https://recipe.bluelayer.org/recipe/43422/another-crumble-topping"},{"id":"43411","title":"Homemade Cajun Tasso","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, red or cayenne
spices, paprika
spices, garlic powder
spices, pepper, black
spices, cinnamon, ground
spices, pepper, black
sugars, brown","directions":"Mix the seasoning together well.
Rub the seasoning into pork pieces.
Cover and refrigerate overnight.
Soak an hour's worth of pecan shells in water in the morning.
(about 2 handfuls)
Smoke the tasso with charcoal and pecan shells a total of about 2 hours.
There is no way to check the internal temperature of the pork since it is so thin, but it will be done when the texture is close to jerky.
When completely cool, portion and store the Tasso in vacuum sealed packages and freeze.
Only apply about 1 hour of pecan shell smoke to the tasso.
Let the charcoal finish cooking it.","url":"https://recipe.bluelayer.org/recipe/43411/homemade-cajun-tasso"},{"id":"43403","title":"Blueberry Picnic Pie","ingredients":"wheat flour, white, cake, enriched
salt, table
oil, canola
water, bottled, generic
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Mix pastry ingredients: lily flour, salt, oil and water.
It should be the consistency of play-dough.
Break off about 3/4 of the pastry and pat it in the bottom and sides of the deep dish pie pan, round or square (I use a 10-inch tart pan just because its pretty).
Mix the fruit, sugar and flour.
Place in the baking dish.
Cut butter and dot on top of the mixture.
Roll out the remaining pastry between wax paper.
Cut out shapes to arrange or leave as a sheet of pastry and place on top of the pie.
Bake in a 350 degrees F oven 35-45 minutes.
The top should be golden when done.
Allow to cool completely before carrying it to your picnic.
Keeps up to a week in the fridge.
(Shhh.
My favorite way to eat it is the next day after it has chilled overnight.)","url":"https://recipe.bluelayer.org/recipe/43403/blueberry-picnic-pie"},{"id":"43393","title":"Fish Chowder","ingredients":"sauce, fish, ready-to-serve
potatoes, raw, skin
carrots, raw
onions, raw
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"If using frozen fish, thaw in refrigerator overnight.
Cut fish into 1-inch pieces.
Add fish, potatoes, carrots& onion to boiling water in large saucepan.
Cover& simmer until potatoes are just tender, about 10 minutes.
Drain.
Mix flour with 2 T water until smooth.
Stir into milk.
Add milk mixture, salt and pepper to fish mixture in saucepan.
Cook, stirring gently, until thickened.","url":"https://recipe.bluelayer.org/recipe/43393/fish-chowder"},{"id":"43390","title":"Stress-Free Raspberry Jam","ingredients":"raspberries, raw
sugars, granulated","directions":"Heat oven to 350 degrees.
Put berries and sugar in two ovenproof bowls or pie plates.
Place in oven and bake for 25 minutes.
Sterilize one-pint canning jar and lid in boiling water for several minutes.
Remove bowls from oven, carefully add sugar to raspberries, and stir.
Mixture will become a molten jam.
Pour into sterilized jar, close with lid, let cool.
Store refrigerated for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/43390/stress-free-raspberry-jam"},{"id":"43381","title":"Janet' Copycat Larabars (Raw Food)","ingredients":"dates, deglet noor
nuts, cashew nuts, raw
nuts, walnuts, english
seeds, flaxseed
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cherries, sweet, raw
oats
apricots, dried, sulfured, uncooked
spices, cinnamon, ground","directions":"Equipment: Food processor or blender, cutting board and chopping knife, 2 medium sized bowls, measuring cup and spoons, waxed paper or parchment paper.
Soak nuts for two to three hours.
Put 1 cup of dates, 1 cup of cashews and 1 cup of walnuts into a bowl and mix them together.
Chop and grind them in your food processor in batches.
Get the mixture to a meal like consistency and return to bowl.
On your cutting board coarsely chop the remaining nuts and add to the bowl.
In the food processor, grind your remaining one cup of pitted dates to a paste; add to the bowl.
Add flax and hemp seeds to bowl with nuts and dates and mix together well.
Divide Date/ Nut mixture equally into two bowls.
Into one bowl mix your shredded coconut and dried cherries.
If you are using un-sweetened coconut, you may want to add some maple syrup or agave nectar, one tablespoon at a time, to your taste.
Add the remaining three ingredients to the other bowl and mix well.
Turn each mixture out onto a longish piece of waxed paper and form into a long rectangle about four inches wide and 1/2 inch thick.
Wrap up in the waxed paper and refrigerate four a couple of hours before cutting off your first bar.","url":"https://recipe.bluelayer.org/recipe/43381/janet-copycat-larabars-raw-food"},{"id":"43377","title":"Coconut Vanilla Cinnamon Rolls","ingredients":"cheese, cottage, creamed, large or small curd
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
vanilla extract","directions":"To make the rolls: Preheat oven to 400
In a food processor, add cottage cheese, sugar, buttermilk, 4 tablespoons melted butter and vanilla.
Process until smooth.
Add flour, baking powder, baking soda, and salt.
Pulse just until the dough clumps together - don't let it form a ball.
Scoop the mixture onto a floured surface and knead a couple times to smooth it out.
Roll the dough into a large 12\" by 15\" rectangle.
Using a pastry brush, coat the top of the dough with the remaining 2 tablespoons of melted butter, leaving a 1/2\" border on all sides.
To make the filling: In a small bowl, stir together brown sugar and cinnamon - scatter over the melted butter and gently press down to adhere.
Sprinkle coconut over the sugar mixture.
Carefully roll up the dough, starting at the long edge, in a jelly-roll fashion.
Pinch seam to seal while leaving the ends open.
Using a sharp knife or a piece of unflavored dental floss, cut roll into 12 equal portions.
Place the rolls into a 9\" x 9\" baking pan coated with nonstick spray.
Bake until golden brown and firm - about 25 to 30 minutes.
Remove from the oven and let cool for about 5 minutes.
Carefully invert the rolls onto a wire rack so the tops are still right-side-up.
To make the icing: In a small bowl, stir together confectioners' sugar, 3 teaspoons buttermilk and vanilla until smooth and icing has a thick, pour-able consistency.
Add a touch of milk at a time until it gets to this consistency.
Drizzle icing over the rolls.","url":"https://recipe.bluelayer.org/recipe/43377/coconut-vanilla-cinnamon-rolls"},{"id":"43376","title":"Substitution for Pumpkin Pie Spice","ingredients":"spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
spices, ginger, ground","directions":"Stir or shake ingredients together.
Store in a closed small container.
Use in place of\"pumpkin pie spice\" in your recipe.","url":"https://recipe.bluelayer.org/recipe/43376/substitution-for-pumpkin-pie-spice"},{"id":"43375","title":"Chocolate Sorbet","ingredients":"water, bottled, generic
sugars, granulated
cocoa, dry powder, unsweetened
pascha, organic bitter-sweet dark chocolate chips,
vanilla extract","directions":"Bring water and sugar to a boil in a saucepan, stirring often to dissolve the sugar.
Whisk in cocoa powder until smooth.
Bring to a boil; simmer for 1 minute.
Pour cocoa mixture over the chopped chocolate and whisk until smooth.
Add vanilla, cover and chill until cold.
Freeze this mixture in an ice cream maker according to your manufacturer's instructions.
When frozen, transfer to a freezer container, press a piece of wax paper to the top and freeze until firm, for at least 3 hours.","url":"https://recipe.bluelayer.org/recipe/43375/chocolate-sorbet"},{"id":"43373","title":"Almond Roca","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
nuts, almonds","directions":"Melt butter in a heavy saucepan over low heat.
Add sugar and stir until dissolved.
Add corn syrup and water.
Cook over low heat until it reaches 290 degrees F on a candy thermometer, stirring slowly frequently.
Remove from heat.
Stir in slivered almonds.
Pour onto a shallow 9x13 baking sheet (larger if you want the candy layer thinner).
Cool.
Melt chocolate in a saucepan over low heat.
Cool slightly.
Pour half the chocolate over the cooled candy layer; sprinkle with 1/2 cup finely chopped almonds.
Let stand until firm.
Invert onto waxed paper.
Cover with remaining chocolate and finely chopped almonds.
Let harden completely, then break into pieces.
Makes about 2 pounds.","url":"https://recipe.bluelayer.org/recipe/43373/almond-roca"},{"id":"43363","title":"Hokey Pokey","ingredients":"sugars, granulated
syrups, corn, light
leavening agents, baking soda","directions":"Put the sugar and syrup into a saucepan and stir together to mix.
You can't stir once the pan's on the heat, though.
Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup - this will take 3 minutes or so.
Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold.
Turn this immediately onto a piece of baking parchment or greased foil.
Leave until set and then bash at it, so that it splinters into many glinting pieces.","url":"https://recipe.bluelayer.org/recipe/43363/hokey-pokey"},{"id":"43347","title":"Gala Frozen Pumpkin Pie","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, brown
butter, without salt
nuts, pecans
pumpkin, raw
sugars, granulated
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground","directions":"combine crushed cereal flakes, brown sugar, and melted butter.
press firmly into bottom and sides of 9\" pie can.
Chill 1/2 hour.
Meanwhile, soften ice cream, combine with remaining ingredients.
mix well.
spoon into well chilled crust.
freeze several hours or overnight.
just before serving, decorate pie with frill of whipped topping and candied cherries, pineapple tidbits, and or pecans -- .","url":"https://recipe.bluelayer.org/recipe/43347/gala-frozen-pumpkin-pie"},{"id":"43324","title":"Buttery Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Combine sugar, syrup and water in 3 quart pan.
Cook and stir until sugar dissolves.
When syrup boils, blend in butter.
Stir frequently after mixture reaches syrup stage (230).
Add nuts when temperature reaches soft crack (280) and stir constantly until hard crack (305).
Remove from heat.
Quickly stir in baking soda, mixing thoroughly.
Pour onto 2 large, well butter cookie sheets.
As candy cools, stretch out thin by lifting and pulling from edges, using 2 forks.
Loose from pans as soon as possible and turn candy over.
Break in pieces.
I use table knife handle.","url":"https://recipe.bluelayer.org/recipe/43324/buttery-peanut-brittle"},{"id":"43311","title":"Dutch Apple Pie","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Preheat oven to 375 degrees F. For the pie, in a large bowl, combine the apples, lemon juice, sugar, brown sugar, flour, cinnamon and nutmeg.
While the apples are getting all juicy, prepare your pastry crust.
Line your 9 pie pan with the pastry crust.
In a small bowl, prepare the topping.
Mix the flour and brown sugar together.
Add the cold butter and cut in with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour the apple mixture into the crust.
You may need to take a spatula to even out the apple filling and make it more flat.
Sprinkle the topping onto the apple pie to cover all the apples.
Place pie pan onto a cookie sheet if you want to safeguard against spillage.
I also always use a pie shield.
(Or use foil to wrap around the crust edges) Bake 40-50 minutes.
Allow to cool 2-3 hours to set.
If you are in a hurry like me, put it in the fridge after 1 hour on a hotpad and this seems to cool the pie faster.","url":"https://recipe.bluelayer.org/recipe/43311/dutch-apple-pie"},{"id":"43289","title":"Vegetable Oil Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix oil and water.
Pour into flour; mix.
Roll out between wax paper.
Makes double crust or possibly 2 pie shells.
Bake at 375 degrees about 20 min.","url":"https://recipe.bluelayer.org/recipe/43289/vegetable-oil-pie-crust-recipe"},{"id":"43277","title":"Pumpkin No Bake Cookies","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
sugars, granulated
pumpkin, raw
nuts, pecans
oats
oats","directions":"Melt butter over medium heat.
Add milk, pumpkin, sugar, pumpkin pie spice, and stir to combine.
Increase temperature to medium-high, and heat until boiling, stirring occasionally.
Remove from heat and add nuts and oats.
Stir until oats are completely coated.
Drop spoonfuls onto wax paper or a greased mini-muffin pan.
Refrigerate about 1 hour before serving.
Store uneaten cookies in the fridge.","url":"https://recipe.bluelayer.org/recipe/43277/pumpkin-no-bake-cookies"},{"id":"43265","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table","directions":"In a bowl blend the flour and the shortening until the mixture resembles fine meal.
In a small bowl stir together the salt and 2/3 cup warm water, add the salted water to the flour mixture, and toss the mixture until the liquid is incorporated.
Form the dough into a ball and knead it on a lightly floured surface for 2 to 3 minutes, or until it is smooth.
Divide the dough into 12 equal pieces (or 4 equal pieces for 10-inch tortillas), form each piece into a ball, and let the dough stand, covered with plastic wrap, for at least 30 minutes and up to 1 hour.
Heat a griddle over moderately high heat until it is hot, on a lightly floured surface roll 1 of the balls of dough into a 7- or 10-inch round, and on the griddle cook the tortilla, turning it once, for 1 to 1 1/2 minutes, or until it is puffy and golden on both sides.
Wrap the tortilla in a kitchen towel and make tortillas with the remaining dough in the same manner, stacking and enclosing them in the towel as they are done.
The tortillas may be made 1 day in advance and kept chilled in a plastic bag.","url":"https://recipe.bluelayer.org/recipe/43265/flour-tortillas"},{"id":"43250","title":"Very Easy Turkey Lunch","ingredients":"spinach, raw
ground turkey, raw
noodles, japanese, soba, dry","directions":"Preheat oven to 360F (180C).
In the mean time, set a small pot with water on a stove on high.
While waiting for water to boil shred baby spinach in a mixer.
When water is ready put the soba in the pot and let it boil at a simmer for 5-6 minutes.
Drain the soba in a sieve.
While soba is cooling, put the turkey breast in the oven.
Cook for 15-20 minutes or until cooked through.
Remove turkey breast from oven and cut it into bite sized pieces.
Mix all ingredients in a bowl.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/43250/very-easy-turkey-lunch"},{"id":"43239","title":"Orange Spice Shortbread","ingredients":"butter, without salt
sugars, powdered
orange juice, raw
spices, ginger, ground
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter until it is nice and light.
Cream in the sugar, orange peel, and the spices.
Now work in the flour.
Knead the dough on an unfloured board until nice and smooth.
Spray the shortbread pan very lightly with non stick veggie spray.
Firmly press the dough into the shortbread pan.
Prick the entire surface with a fork, and bake right in the pan.
Bake at 325 degrees for about 30-35 minutes, or until lightly browned.
Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
If the shortbread does not come right out, tap one edge of the pan.
Cut the shortbread into serving pieces while it is still warm.","url":"https://recipe.bluelayer.org/recipe/43239/orange-spice-shortbread"},{"id":"43223","title":"Chilean-Style Sopaipillas","ingredients":"pumpkin, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
oil, canola","directions":"Peel, seed, and cut the zapallo into chunks.
Place in a saucepan, cover with water, and bring to a boil over medium-high heat.
Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes.
Drain and allow to cool slightly.
Mix the flour, baking soda, and salt together in a mixing bowl, and set aside.
Stir together the squash and melted butter.
Stir the flour mixture into the butter mixture until blended.
Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary.
Cover dough with a towel and allow to rest 15 minutes.
Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles.
Poke each circle a few times with a fork to make holes and prevent rising.
Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C).
Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes.
Drain on paper towels.
Cook remainder of dough circles in batches.","url":"https://recipe.bluelayer.org/recipe/43223/chilean-style-sopaipillas"},{"id":"43213","title":"Linda's English Butter Toffee","ingredients":"sugars, granulated
butter, without salt
syrups, corn, light
water, bottled, generic
nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine sugar, butter, corn syrup, and water in a large saucepan.
Heat on medium heat until butter is melted.
Increase heat and bring to a boil and boil for approximately 13 minutes or until 280-290F on a candy thermometer, stirring constantly.
Pour into a buttered 15x10-inch pan which has been sprinkled with the almonds.
Let cool for 5 minutes.
Break chocolate bar into squares and place on top of toffee.
When melted, spead evenly.
Cool completely.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/43213/lindas-english-butter-toffee"},{"id":"43206","title":"The Perfect Shortcrust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a food processor, combine the flour and salt.
Add the butter and pulse for a few seconds at a time until the butter is the size of peas.
Add the water and pulse again until the dough just begins to form.
Add water as needed.
Remove the dough from the food processor and form two discs.
Cover in plastic wrap and refrigerate the dough for at least 30 minutes.
Roll out the dough on a floured work surface or between two sheets of parchment paper in a 3 to 4-mm (1/8-inch) thick sheet.
Use the dough to make a 2-crust pie or line two 23 to 25-cm (9 to 10-inch) pie plates.","url":"https://recipe.bluelayer.org/recipe/43206/the-perfect-shortcrust-pastry"},{"id":"43199","title":"Christmas Krispy Treats","ingredients":"butter, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
nuts, pistachio nuts, raw
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Butter or spray a 9x13 inch pan with cooking spray.
In a large pot, gently melt the butter over low heat.
Add the marshmallows and continue to stir over low heat until they are all melted.
Pull the pot off the heat and immediately add the rice krispies and stir well.
Gently stir in the white chocolate chips, cranberries and pistachios until they are well combined into the treats.
Pour the mixture into the prepared pan and using a spatula, press the mixture down flat into the baking dish.
When the Krispy treats have cooled completely, pour the melted white chocolate over the top and, using a spatula, spread it evenly.
Let them cool and set up further, about 1 hour.
Using a sharp knife, slice the treats into desired size bars (I cut them into 24 bars).
Remove them from the pan and drizzle them with the melted dark chocolate using a fork.
Let the chocolate set up (1 hour) and then serve or freeze.","url":"https://recipe.bluelayer.org/recipe/43199/christmas-krispy-treats"},{"id":"43192","title":"Crisp Whole Wheat Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Dissolve yeast in warm water in a large bowl and let sit until foaming, 5-10 minutes.
Meanwhile, sift flours into a separate bowl (discard whole wheat dregs).
When yeast is foaming, add flours, salt, cool water, and 2 tablespoons of olive oil.
Mix with a wooden spoon until combined, adding water or flour as needed to bring dough together into a ball.
Turn out onto a lightly floured surface and knead for 2-3 minutes.
Place in a bowl greased with the remaining tablespoon of oil.
Cover with plastic wrap and place in a warm spot.
Let rise until doubled, about 1.5-2 hours (the longer the better, but put in the fridge if its going to be more than 3 hours).
When its doubled, split the dough ball into two pieces on a lightly floured surface.
If you only need one small pie, the other ball can be frozen at this point.
Cover remaining dough ball with plastic wrap or a towel and let rest until slightly puffed, about 20 minutes.
Preheat the oven to 500 degrees (place a pizza stone on the bottom rack if you have one).
Press the dough out to about 1/4-inch thickness with your hands, letting it rest periodically so it doesnt tear or snap back into place too quickly.
Top and slide onto the pizza stone using a pizza peel or the back of a baking sheet, or place on a lightly greased baking sheet.
Bake for 10-12 minutes, until the crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/43192/crisp-whole-wheat-pizza-crust"},{"id":"43191","title":"Artichoke Spinach Dip","ingredients":"lemon juice, raw
spices, garlic powder
cheese, parmesan, hard
salad dressing, mayonnaise, regular
artichokes, (globe or french), raw
spinach, raw
wheat flours, bread, unenriched","directions":"Filling:.
Sautee garlic.
Blend all ingredients together lightly.
Bake at 350 degrees until warm and bubbly.
Eat with toasted pita bread or chips.
Artichoke Cheese toast:.
Slice a loaf of Italian bread in half length wise.
Scoop out the center with your fingers, cut into pieces, and toast until lightly browned.
Cool and set aside.
Fold bread pieces into dip.
Spoon mixture into bread shells.
Sprinkle with additional Parmesan cheese.
Bake in preheated oven, 350 degrees 18-20 minute.
To Freeze:.
Wrap, label, and freeze before baking.
To Prepare after Freezing:.
Wrap in foil.
Bake directly from the freezer at 350 degrees for 20 minute.
Unwrap foil and bake another 5-10 minute.","url":"https://recipe.bluelayer.org/recipe/43191/artichoke-spinach-dip"},{"id":"43183","title":"No-Bake Peanut Butter Rice Krispies Cookies","ingredients":"syrups, corn, light
sugars, granulated
sugars, brown
butter, salted
vanilla extract
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Line a 9 x 13-inch baking pan with wax paper or baking parchment.
Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine.
Bring to a boil.
Remove from the heat.
Stir in the peanut butter and mix well to combine.
Quickly stir in the vanilla and Rice Krispies.
Spread into the lined baking pan.
Cool and slice into squares.","url":"https://recipe.bluelayer.org/recipe/43183/no-bake-peanut-butter-rice-krispies-cookies"},{"id":"43181","title":"Plum-Rum Conserve","ingredients":"plums, raw
water, bottled, generic
sugars, granulated
nuts, walnuts, english
alcoholic beverage, distilled, rum, 80 proof","directions":"combine plums and water in a non-reactive saucepan.
bring to a boil and simmer 3 minutes.
add sugar and return to simmer, stirring all the while.
remove from heat and let stand overnight.
return mixture to a simmer, stirring occaisionally.
when mixture gets thick, stir constantly.
boil until the mixture reaches 225 degrees f on a candy thermometer.
remove from heat and stir in walnuts and rum.
ladle into hot sterilized jars.
wipe rims carefully and seal with 2 piece lids.
cool and store for at least 2 weeks before serving.","url":"https://recipe.bluelayer.org/recipe/43181/plum-rum-conserve"},{"id":"43177","title":"Chocolate Almond Toffee","ingredients":"oil, olive, salad or cooking
sugars, granulated
butter, without salt
water, bottled, generic
syrups, corn, light
cocoa, dry powder, unsweetened
nuts, almonds","directions":"Spread oil on large rimmed baking sheet; set aside.
In large heavy saucepan, bring granulated sugar, butter, water and light corn syrup to boil over medium-high heat, stirring occasionally, until candy thermometer registers 300F (150C) or hard-crack stage when spoonful dropped into cold water separates into hard brittle threads, about 8 minutes.
Remove from heat.
Whisk in cocoa; stir in almonds.
Quickly spread as thinly as possible on prepared pan.
Let cool completely.
Break into pieces.
Make-ahead: Store layered between waxed paper in airtight container at room temperature for up to 1 month).","url":"https://recipe.bluelayer.org/recipe/43177/chocolate-almond-toffee"},{"id":"43171","title":"Depression Era Homemade Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Mix all ingredients together in a bowl (we dont own a bowl big enough to do this recipe in one bowl, so I halve the recipe into 2 bowls).
Use your handsit will be much easier.
After you have mixed everything together, take the dough out of the bowls, clean up the bowls (make sure to dry them) and spray with cooking spray (the spray will make taking the dough out of the bowls easier after it has risen).
Cover and leave in a warm place to rise.
After the dough has risen for desired amount of time, take dough out of the bowls and knead on a clean counter surface to get all the air bubbles out.
Separate dough into pieces and place into sprayed bread pans.
Cover and allow to rise again.
Bake at 350 degrees for 30 minutes (mine needed more than 30 minutes though).","url":"https://recipe.bluelayer.org/recipe/43171/depression-era-homemade-bread"},{"id":"43160","title":"Halwa Shebakia","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
seeds, sesame seeds, whole, dried
leavening agents, yeast, baker's, active dry
spices, saffron
spices, cinnamon, ground
oil, olive, salad or cooking
honey","directions":"In a food processor process all the ingredients, except the honey.
Take a walnut-sized piece of paste and roll it out very thin.
Using a metal cut-out typically found in Morocco, with different designs, cut out cookies and let them rise for 15 minutes.
Deep-fry the cookies in the remaining quart of oil in batches over low heat just to brown.
Soak the cookies in the honey for 15 minutes.
Remove and sprinkle with toasted sesame seeds.","url":"https://recipe.bluelayer.org/recipe/43160/halwa-shebakia"},{"id":"43159","title":"Scallops Wrapped in Bacon","ingredients":"mollusks, scallop, (bay and sea), cooked, steamed
bacon, meatless","directions":"Wrap a piece of bacon around a scallop and secure with a tooth pick.
Place the wrapped scallops on a baking sheet and broil for about 10 minutes per side or until bacon is fully cooked.","url":"https://recipe.bluelayer.org/recipe/43159/scallops-wrapped-in-bacon"},{"id":"43132","title":"Light, Easy from Scratch Cinnamon Rolls","ingredients":"sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, granulated
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat","directions":"Adjust an oven rack to the upper-middle position and heat the oven to 425 degrees.
Line an 8-inch square baking pan with a foil sling and spray with vegetable oil spray.
For the Filling: Mix all the ingredients together in a small bowl.
For the Dough: Whisk the flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl.
In a medium bowl, whisk the buttermilk and 2 tablespoons of the melted butter together.
Stir the buttermilk mixture into the flour mixture until the dough comes together but looks shaggy, about 30 seconds.
Transfer the dough to a floured counter and knead until just smooth and no longer shaggy, about 30 seconds.
Pat the dough into a 12 by 9-inch rectangle with the long side facing you.
brush the dough with the remaining tablespoon melted butter, then sprinkle the sugar mixture over it, leaving a 1/2 inch border along the top edge.
Press on the filling to adhere it to the dough.
Loosen the dough from the counter using a bench scraper (or metal spatula), and roll the dough into a tight log.
Pinch the seam closed and roll the log seam side down.
Pat the ends to even them and slice the cylinder into 9 evenly sized rolls with a serrated knife.
Slightly flatten each piece of dough to seal the open edges and keep the filling in place.
Arrange the rolls cut side down in the prepared baking pan.
Cover the baking dish with foil and bake for about 12 minutes.
Remove the foil and bake until the edges of the rolls are golden brown, 12-14 minutes longer.
Flip the rolls out onto a wire rack set over a sheet of parchment paper (for easy cleanup), remove the foil sling, and let cool for 5 minutes.
For the Glaze: Whisk the confectioners' sugar, cream cheese and buttermilk together in a medium bowl until smooth.
Flip the rolls upright, drizzle with the glaze, and serve.","url":"https://recipe.bluelayer.org/recipe/43132/light-easy-from-scratch-cinnamon-rolls"},{"id":"43127","title":"Crumble Topping","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
nuts, walnuts, english
butter, without salt
oats","directions":"place ingredients in a bowl,mix together with a fork until crumbly.
What you are looking for is that most of the ingrediets start to hold together,but will break apart.
Top your cakes,pies,and muffins,and crisps with this mixture immediately.","url":"https://recipe.bluelayer.org/recipe/43127/crumble-topping"},{"id":"43115","title":"Flaky Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"Combine ingredients.
Make dough, knead and let rise.","url":"https://recipe.bluelayer.org/recipe/43115/flaky-pie-dough"},{"id":"12780","title":"Baked Sweet Potatoes With Ginger and Honey","ingredients":"sweet potato, raw, unprepared
honey
spices, ginger, ground
oil, olive, salad or cooking
spices, cardamom
spices, pepper, black","directions":"Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper.
Transfer to a large cast iron frying pan.
Bake for 20 minutes in the preheated oven.
Stir the potatoes to expose the pieces from the bottom of the pan.
Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.","url":"https://recipe.bluelayer.org/recipe/12780/baked-sweet-potatoes-with-ginger-and-honey"},{"id":"43102","title":"Creamy Broccoli Salad with Grapes and Pine Nuts","ingredients":"salad dressing, mayonnaise, regular
vinegar, red wine
sugars, granulated
salt, table
spices, pepper, black
broccoli, raw
grapes, red or green (european type, such as thompson seedless), raw
nuts, pine nuts, dried
bacon, meatless","directions":"Whisk together mayonnaise, vinegar, sugar, salt and pepper in a medium bowl.
Divide broccoli into bite-sized florets.
Peel stems and cut into bite-sized pieces.
Cut grapes in half.
Toast pine nuts in a dry pan over medium heat for about 5 minutes.
Toss together broccoli, grapes, and pine nuts in mayonnaise dressing.
Let marinate for at least 4 hours or overnight.
Before serving, add in the crumbled bacon if desired.","url":"https://recipe.bluelayer.org/recipe/43102/creamy-broccoli-salad-with-grapes-and-pine-nuts"},{"id":"43101","title":"Bagels - Dg","ingredients":"water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"DG Bread Machine Cookbook 160 Let machine knead dough once, then let dough rise 20 min.
only in machine.
Even if cycle runs longer, simply remove dough after 20 minutes and turn off machine.
Divide dough into appropriate number of pieces.
Each piece shoul Place these on well greased baking sheet, cover and let rise only 15 to 20 minutes.
Meanwhile, bring to slight boil in a NONALUMINUM pan, (Donna uses cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into water, cook for a few minutes on each side.
Bake in a 350F (180C) F oven until lightly browned.
You may coat with an egg wash and sprinkle with seasames seeds before baking if you wish.","url":"https://recipe.bluelayer.org/recipe/43101/bagels-dg"},{"id":"43087","title":"Basic Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"To make dough in food processor: In work bowl, combine flour, sugar and salt and pulse to mix.
Remove lid and scatter butter over flour mixture; replace lid.
Pulse machine repeatedly in 4-second bursts until butter is broken into fine bits.
Remove lid and add 3 tablespoons ice water.
Replace lid and pulse several times until mixture is evenly dampened.
Add remaining 1 1/2 tablespoons water; pulse again until dough starts to form large crumbs that can be easily packed together.
To make dough by hand: In medium bowl, mix together flour, sugar and salt.
With pastry blender or two knives, cut in butter until mixture resembles small peas.
Add ice water about 1 1/2 tablespoons at a time, mixing, fluffing and compressing dough with fork until it adheres.
(You may need to add slightly more water than stated when making dough by hand.)
Empty crumbs onto work surface and pack together like a snowball.
Gently knead 2 or 3 times to distribute fat.
Place dough on large sheet of plastic wrap and flatten into 3/4-inch-thick disk; smooth cracked edges.
Wrap in plastic wrap and refrigerate 45 to 60 minutes before rolling out.","url":"https://recipe.bluelayer.org/recipe/43087/basic-pie-pastry"},{"id":"43084","title":"Six-Minute Broccoli","ingredients":"broccoli, raw
oil, olive, salad or cooking
salt, table
water, bottled, generic
sugars, granulated
seeds, sesame seeds, whole, dried","directions":"Separate flowerets of broccoli into small pieces.
Remove tough skin on stems.
Cut stems diagonally into slices about 1 1/2 inches in length.
Wash broccoli.
Drain.
Heat oil in a wok to 400.
When hot, put in broccoli and stir-fry 1 minute.
Add salt, water, and sugar.
Cover.
Cook 3 minutes.
Remove cover.
stir fry for 2 more minutes.
Sprinkle with optional sesame seeds.","url":"https://recipe.bluelayer.org/recipe/43084/six-minute-broccoli"},{"id":"43066","title":"Buffalo Pierogies","ingredients":"spices, pepper, black
oil, olive, salad or cooking
spices, chili powder
potatoes, raw, skin","directions":"Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
In a medium bowl, combine hot sauce, oil and chili powder.
Add frozen pierogies; toss until well coated.
Arrange on prepared baking sheet.
Bake until golden and crisp, about 20 minutes, turning after 10 minutes.
Serve with blue cheese salad dressing or salsa and celery sticks, if desired.","url":"https://recipe.bluelayer.org/recipe/43066/buffalo-pierogies"},{"id":"43063","title":"Abm Rice Bread Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"It takes about 2 c. of Rice Crispies to make 1 c. of grnd rice in the blender.
Add in liquid ingredients, then dry ingredients, then yeast.
Set machine for regular/basic and medium crust.
Watch the first mixing and add in more flour if necessary for the dough to create a ball which lifts from the tub.","url":"https://recipe.bluelayer.org/recipe/43063/abm-rice-bread-recipe"},{"id":"43061","title":"Chocolate Peanut Butter Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"In a microwave-safe bowl, melt white chips and stir until smooth.
Repeat with chocolate chips.
Stir peanut butter into melted white chips.
Thinly spread peanut butter mixture onto a waxed paper-lined baking sheet.
Drizzle with chocolate chips and cut through mixture with a knife to swirl the chocolate.
Chill until firm.
Break into pieces.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/43061/chocolate-peanut-butter-candy"},{"id":"43057","title":"Grilled Chicken Barley Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
barley, hulled
beans, snap, green, raw
cherries, sweet, raw
fresh red onions,
spices, basil, dried
oil, olive, salad or cooking
lemon juice, raw
vinegar, red wine
mustard, prepared, yellow
spices, oregano, dried
spices, thyme, dried
salt, table
spices, pepper, black","directions":"VINAIGRETTE: Whisk oil, lemon juice, vinegar, mustard, seasonings, salt and pepper.
CHICKEN: Marinate chicken using 2 TBSP (not all) of vinaigrette.
Coat for 10 min and up to 8 hours if you want to prepare ahead.
Grill chicken until done and cut into bite size pieces.
SALAD: Cook barley in boiling water for 10 min; add green beans and cook until tender crisp and barley is tender for approx 10 minute (barley should cook 20 min total).
Drain and toss with remaining vinaigrette.
Add chicken cubes, tomatoes, onion and fresh basil.
Toss to combine.
Serve.","url":"https://recipe.bluelayer.org/recipe/43057/grilled-chicken-barley-salad"},{"id":"43041","title":"Chocolate Upside Down Cake","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
vanilla extract
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
sugars, brown
cocoa, dry powder, unsweetened
cocoa, dry powder, unsweetened
water, bottled, generic","directions":"Preheat oven to 325 F degrees.
Set oven rack in middle of oven.
Lightly spray 9x13 glass baking pan with cooking spray.
In medium bowl, whisk together flour, cocoa powder, and baking powder (about 30 seconds).
Set aside.
In large bowl, whisk together sugar, milk, yogurt, vanilla, and melted chocolate until combined (about 1 minute).
Add dry ingredients and whisk until just moistened, about 30-40 seconds.
Pour batter into baking dish.
Smooth the top with the back of a spoon.
Set aside.
Make the sauce: In medium bowl, whisk together the sugar, brown sugar, and cocoa.
Gradually add the hot water, whisking until the sugar is dissolved and the sauce is smooth (about 30 seconds).
Gently drizzle sauce over the back of a spoon onto the cake batter, covering the batter completely.
NOTE: Don't worry if some of the batter floats up from below.
Bake about 50 minutes, or until cake is firm to the touch.
Allow to cool slightly, about 30 minutes.
Release sides of cake by running a knife around the edges of the pan.
Transfer squares to serving plates and spoon fudge sauce from the bottom of the pan over each piece.","url":"https://recipe.bluelayer.org/recipe/43041/chocolate-upside-down-cake"},{"id":"43037","title":"Chocolate Shortbread","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Add chocolate to the top half of a double boiler set over about 1-inch of simmering water (or place it in a medium bowl that fits over a medium saucepan with about the same amount of simmering water).
Stir until half the chocolate has melted, then remove the top half of the double boiler from the heat and continue stirring until all the chocolate has melted; set aside to cool for 5 minutes.
Soften the butter in a large bowl, using an electric mixer at medium speed, about 2 minutes.
Add in powdered sugar; beat the mixture at medium speed about 1 minute until smooth.
Beat in the vanilla, then the cooled melted chocolate until uniform.
Remove the beaters and stir in the flour and salt with a wooden spoon, just until moistened and incorporated but not sticky.
The dough should be soft but hold together; let stand 5 minutes.
Sprinkle a few drops of water on your work surface; lay a large sheet of plastic wrap on top; turn the chocolate dough onto the plastic wrap; flatten into a thick, round disk; then cover with a second large sheet of pastic wrap.
Roll to a circle about 1/2 inch thick (thinner for crisper cookies, but no thinner than 1/3 inch).
Using the plastic wrap, transfer the circle of dough to a baking sheet and refrigerate until firm and cold, about 1 hour, but not more than 2 hours.
Position the rack in the center of the oven; preheat oven to 350; line a second large baking sheet with parchment paper or a silicone baking mat; set aside.
Remove the circle of dough from the refrigerator, then transfer if from the baking sheet to your work surface; remove the top sheet of plastic wrap and cut the dough into large, circular cookies, using a 3-inch cookie cutter.
Transfer the rounds to the prepared baking sheet, spacing cookies 1-inch apart.
Use the back of a flatware knife to score each of these rounds into 6 pie-wedge sections (do not cut through).
You can also make small, dotlike indentations in the sections with the tip of the knife if you likebut again do not poke through to the baking sheet.
**If all the cookies will not fit on one baking sheet, line another with parchment paper or silicone baking mat, transfer these cookies to it, then place in the refrigerator until the first batch has baked; let stand at room temperature for 3 minutes before placing in the oven.
Bake for 6 minutes, reverse the sheet from back to front; continue baking for about 6 more minutes, or until rounds are dry but soft.
The tops should have tiny, raised air pockets, somewhat like goosebumps.
The cookies should give a bit when toucheddo not overbake.
Cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely.
**Noteyou can cut rolled dough into any number of shapes; smaller shapes require a shorter baking time.","url":"https://recipe.bluelayer.org/recipe/43037/chocolate-shortbread"},{"id":"43007","title":"Ice Cream Waffle Cups","ingredients":"butter, without salt
sugars, powdered
honey
egg, white, raw, fresh
wheat flour, white, all-purpose, unenriched","directions":"Whip butter in mixer until smooth.
Add powdered sugar and mix till smooth.
Slowly add honey and egg whites.
At flour 1/3 at a time and mix till smooth.
Can use right away but works better when chilled.
Cut out desired size circle in a piece of cardboard.
I use a circle the size of a cereal bowl but bigger will work just as well.
Preheat oven to 300F.
Lay a non-stick pad on a cookie sheet.
Then lay your cut out down on the sheet and spread a very thin but even layer of batter on it.
Fill your sheet up then place in oven for a couple of minutes.
You are going to have to watch it closely.
When they start to bubble but are still pale it means they are getting close to being done.
Pull them out when they are golden brown and immediately place them inside a bowl to shape.
Sometimes a bowl of cold water is nice to stick your fingers in if they get burnt.
You can make smaller circles and roll them up like a cannoli.
They are great dipped in chocolate and sprinkled with toasted almonds and or toasted coconut.
You can also fill them with whipped cream!
**If you want add other flavors like almond extract, coconut extract, lemon extract, vanilla extract or what ever you heart desires, it adds a nice twist to the honey flavor!","url":"https://recipe.bluelayer.org/recipe/43007/ice-cream-waffle-cups"},{"id":"43000","title":"Vermont Cheese Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
leavening agents, yeast, baker's, active dry
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic","directions":"Whisk together the flour, cheese powder, yeast, salt, and baking powder.
If you're using baker's ammonia in place of baking powder, set it aside.
Add the shortening, working it in to make an unevenly crumbly mixture.
If you're using baker's ammonia, dissolve it in a tablespoon of the ice water, and sprinkle it over the dry mixture before adding the remaining ice water.
Whether you're using baking powder or baker's ammonia, stir and toss in enough of the ice water to make a cohesive (but not sticky) dough.
Divide the dough in half, and shape each half into a small rectangular slab.
Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours; don't chill longer than that.
Preheat the oven to 400F.
Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
Working with one piece at a time, roll the dough about 1/16\" thick, or slightly thicker.
If you don't have parchment, roll on a lightly floured work surface or silicone rolling mat.
The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
If you've used parchment, gently slide the parchment and crackers onto a baking sheet.
Cut the dough into 1 1/4\" squares; a rolling pizza wheel works well here.
Don't separate the squares.
If you haven't used parchment, gently fold the rolled dough in half, pick it up, and place it on a lightly greased cookie sheet, THEN cut it.
Prick each square with the tines of a fork.
Bake the crackers for about 8 minutes, till the ones on the outside are starting to brown around the edges.
Remove them from the oven, and transfer the browned crackers to a cooling rack or piece of parchment; they're done.
Quickly and carefully pull the remaining crackers apart to separate them.
Return to the oven.
Bake for an additional 3 minutes or so, or until the remaining crackers are a very light golden brown.
You'll need to watch these closely at the end; don't walk away from the oven.
They go from golden to dark brown very quickly.
Remove them from the oven, and cool right on the pan.
When completely cool, store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/43000/vermont-cheese-crackers"},{"id":"42986","title":"Krakelingen","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated","directions":"In large mixing bowl, cut butter into flour till pea sized.
Sprinkle 1 teaspoon water over 1/4 section of dough.
Fluff that section with fork and push aside.
Repeat with rest of dough in sections.
Divide into half.
Roll into balls.
Wrap in saran wrap, and refrigerate.
Preheat oven to 375.
When cool, tear off pieces about 2 tablespoons worth and roll into snakes.
Shape into hearts, ribbons, wreaths, or pretzel shapes.
Gently press both sides of cookie into granulated sugar that has been spread out thinly on plate.
Bake for about 20 minutes or until slightly browning.","url":"https://recipe.bluelayer.org/recipe/42986/krakelingen"},{"id":"42985","title":"Mexican Wedding Cakes (Cookies)","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
spices, cinnamon, ground","directions":"Using electric mixer, beat butter in large bowl until light and fluffy.
Add 1/2 cup powdered sugar and vanilla; beat until well blended.
Beat in flour, then pecans.
Divide dough in half; form each half into ball.
Wrap separately in plastic; chill until cold, about 30 minutes.
Preheat oven to 350F.
Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend.
Set cinnamon sugar aside.
Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls.
Arrange balls on heavy large baking sheet, spacing 1/2 inch apart.
Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes.
Cool cookies 5 minutes on baking sheet.
Gently toss warm cookies in cinnamon sugar to coat completely.
Transfer coated cookies to rack and cool completely.
Repeat procedure with remaining half of dough.
(Cookies can be prepared 2 days ahead.
Store airtight at room temperature; reserve remaining cinnamon sugar.)
Sift remaining cinnamon sugar over cookies and serve.","url":"https://recipe.bluelayer.org/recipe/42985/mexican-wedding-cakes-cookies"},{"id":"42979","title":"Focaccia Bread Mix","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Bread Mix---------.
Mix well in a large tub or bowl.
If you like herbs in your bread, add 2 T sweet basil, or a mix of Italian herbs.
Mix well with a wire whisk.
Then put in plastic containers to store.
To Bake----------------.
Mix and blend well.
No need to knead, just mix well, until the dough is smooth, makes a firm ball, and is not sticky.
If sticky, add some more flour until it's firm.
Put it in the refrigerator and let it sit for a day.
If you don't have a day, let it rise for a couple of hours, punching it down when it doubles.
This will develop a much better flavor and crust.
If your in a hurry the dough can go into the oven as soon as you roll it out, and let it rise for 15 minutes.
This is a very forgiving recipe so don't worry.
Now when your ready to bake, separate the dough into 3 pieces.
With a little flour scattered on your counter, roll each piece of dough out into a circle about 1/2 inch thick.
Set on greased baking sheets.
Then let the dough proof or raise for 15 minutes.
Then put your fingers into the dough, making some impressions, brush with melted butter or olive oil, and then very lightly with Italian sauce.
Get creative with your toppings if you want.
Parmesan, and fresh rosemary are great.
Bake at 375 for 15 to 20 minutes until nicely browned and crusty.
The bottom should be brown as well.
Brush again with melted butter or olive oil.
Now when the bread has cooled, wrap in plastic wrap completely, and freeze.","url":"https://recipe.bluelayer.org/recipe/42979/focaccia-bread-mix"},{"id":"42978","title":"Whole Wheat Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine flours and salt.
Mix water and 2 teaspoons oil, stir into flour mixture to make a soft dough.
Divide dough into 12 even pieces.
Shape each into a small ball.
Coat palms with remaining oil.
Roll each ball in oiled hands.
Place in a bowl and cover with a cloth or plastic wrap.
Let stand about 15 minutes.
Preheat an ungreased frypan.
Shape each ball into a very flat 4 inch round patty.
Roll out on a lightly floured surface to a 6 inch circle.
Cook each round on preheated frypan until bubbles form on top, and underside is flecked with brown but not too crisp and still flexible.
Stack cooked tortillas, cover with a dry cloth towel.
Serve immediately or reheat in 350F (180C) F oven before serving.
Cut in wedges and crisp to make chips for dips or serve with melted cheese and chilies as nachos.","url":"https://recipe.bluelayer.org/recipe/42978/whole-wheat-flour-tortillas"},{"id":"42942","title":"Cherry Berry Sorbet","ingredients":"cherries, sweet, raw
blueberries, raw
raspberries, raw
sweetener, herbal extract powder from stevia leaf
sugars, granulated
water, bottled, generic
lime juice, raw
vanilla extract","directions":"Toss everything in a food processor and pulse to combine, then process for about 30 seconds to get the sugar/stevia well incorporated.
Strain off the pulp and refrigerate for about 1 hour (if you stick your fruit in the fridge beforehand, you can skip the refrigeration step after processing).
Add the mixture to an ice cream maker and churn for about 30 minutes, according to manufacturers instructions, until thick.
Place in a container with a lid and press a piece of plastic wrap on top.
Freeze for about 3-4 hours before serving!
Makes about 1 quart.
Note: You can do all sugar if you want.
I would have some in there for texture purposes and not all stevia.","url":"https://recipe.bluelayer.org/recipe/42942/cherry-berry-sorbet"},{"id":"42938","title":"After Work Franks N Beans over Rice","ingredients":"beans, snap, green, raw
onions, raw
oil, olive, salad or cooking
catsup
sugars, brown
spices, pepper, red or cayenne
tomatoes, red, ripe, raw, year round average
beef, grass-fed, ground, raw","directions":"In a Large Heavy Pot place the beans, tomatoes, brown sugar and cayenne pepper .
Bring up to a simmer over medium heat, stirring often.
In a skillet, heat oilive oil.
Saute chopped onions over medium heat until soft and brown then put the onions into the pot.
Cut hot dogs in the 2 inch pieces.
Saute hot dog pieces in hotpan until browned on all sides then put into pot.
Simmer mixture, stirring often, for approx 1 hour.
Serve over hot white rice.","url":"https://recipe.bluelayer.org/recipe/42938/after-work-franks-n-beans-over-rice"},{"id":"42927","title":"Chicken With Yogurt (Laban Makoud)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, cardamom
spices, pepper, black
salt, table
yogurt, greek, plain, nonfat
cornstarch
nuts, pine nuts, dried","directions":"In a 4- to 5-quart saucepan, combine chicken pieces, cardamom, 1 teaspoon white pepper and 1 teaspoon salt.
Add just enough cold water to cover.
Place over high heat to bring to a boil, then reduce heat to medium-low.
Simmer, partly covered, until chicken is opaque throughout, 15 to 20 minutes.
Using a fork, transfer chicken to a platter.
Remove 2 cups broth and pour into a clean saucepan.
Add yogurt and cornstarch, and place over low heat.
Bring to a simmer, stirring frequently, then add chicken and allow to thoroughly reheat for a few more minutes.
Adjust salt and pepper as needed, and stir to coat chicken with sauce.
Serve garnished with toasted pine nuts or almonds.","url":"https://recipe.bluelayer.org/recipe/42927/chicken-with-yogurt-laban-makoud"},{"id":"42923","title":"Toast","ingredients":"wheat flours, bread, unenriched
butter, without salt","directions":"Take piece of bread in right or left hand.
With alternate hand, open toaster- NOTE: This step may vary depending on your toaster oven.
Place piece of bread in toaster oven.
Turn dial/knob determine the level of darkness to your desire
[Assuming your toaster oven is plugged into a working electric socket] Turn on toaster
Wait.
Don protective gear.
Remove toast (no longer bread) from toaster over when the toasting of said toast is no longer toasting.
Place toast on surface of object of your choice.
Take nife in hand.
Using nife, cut 4-7 tablespoons of butter.
Spread said butter on toast.
Eat.","url":"https://recipe.bluelayer.org/recipe/42923/toast"},{"id":"42917","title":"Tomato-Lime Vegetable Dip","ingredients":"cream, sour, cultured
tomatoes, red, ripe, raw, year round average
onions, spring or scallions (includes tops and bulb), raw
sauce, ready-to-serve, pepper, tabasco
lime juice, raw
dill weed, fresh
spices, pepper, black","directions":"Mix all ingredients and refrigerate, covered, for 1/2 hour.
Serve with raw vegetables cut into decorative pieces.
Use carrots, broccoli, cauliflower, celery etc.
along with unusual vegetables such as fennel, endive and various colored peppers.","url":"https://recipe.bluelayer.org/recipe/42917/tomato-lime-vegetable-dip"},{"id":"42897","title":"Cinnamon Crunch Bagels","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
sugars, brown
spices, cinnamon, ground
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
spices, cinnamon, ground","directions":"In the bowl of a stand mixer with the dough hook attached, stir together yeast, warm water, honey, and the first amount of brown sugar.
Let the mixture sit for about 10 minutes, or until frothy.
Once frothy, add in cinnamon, salt, and 2 cups of flour, and mix on low speed.
Gradually add more flour until the dough forms and pulls away from the bottom and sides of the bowl.
You may not need all 5 cups.
Once dough is formed, continue kneading on low speed for about 5 more minutes.
Remove dough from mixer and place into a large bowl that youve sprayed with non-stick cooking spray.
Cover bowl with a clean kitchen towel.
Let the dough rise for at least an hour, or until doubled in size.
Once the dough is ready, preheat oven to 400 F. Line two baking trays with a silicone baking mat or spray with non-stick cooking spray.
Lightly flour a flat surface.
Remove dough from bowl and knead for a minute.
Then break off pieces of the dough into 13 equal-sized pieces and form into small balls.
Punch your thumb through the middle of each, form into a bagel shape, and place on a floured surface to rest for 10 minutes.
As the dough is resting, bring a large pot of water to a boil.
Once water is boiled, drop bagels in with a slotted spoon, two at a time, and boil for 45 seconds on each side.
Remove from water and set aside.
Continue boiling the rest in a similar fashion.
Once all of the bagels have been boiled, blot them dry with a paper towel, then place onto the prepared baking trays.
Combine cinnamon crunch topping in a bowl and well.
Sprinkle generously over bagels.
Bake bagels for 15-20 minutes, or until cooked through and tops are a light golden brown.
Remove from oven and let bagels cool on a wire rack.
Adapted from Buns In My Oven.","url":"https://recipe.bluelayer.org/recipe/42897/cinnamon-crunch-bagels"},{"id":"42889","title":"Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together in a bowl the flour, salt and baking powder.
Bring to just a simmer in a small saucepan the butter and milk.
Add the milk mixture to the dry ingredients.
Stir with a fork or kneed by hand 2 to 3 times until the mixture just comes together.
Divide the dough into about 16 small puffy dumplings.
Roll each piece of dough into a small rough ball.
Gently lay the formed dumplings on the surface of your stew or soup.
Cover and simmer for 10 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/42889/dumplings"},{"id":"42864","title":"Steamed Asparagus with Cardamom Butter","ingredients":"spices, cardamom
oil, olive, salad or cooking
butter, without salt
asparagus, raw
salt, table","directions":"Toast the cardamom pods in a heavy skillet for about 5 minutes over low heat, shaking the pan from time to time until the cardamom is very fragrant.
Add the olive oil and butter and slowly heat to infuse the oil and butter with the cardamom flavor for about 10 to 15 minutes while the asparagus is cooking.
Rinse the asparagus stalks and arrange in a heatproof plate, such as a pie or quiche pan, or in a steamer basket.
(If using bamboo, line the basket with a piece of parchment or wax paper.)
Fill a large pot or a wok with several inches of water and heat until boiling.
If using a plate, set it on a tuna fish can with both the top and bottom removed.
Or, set the steamer basket in the wok.
Steam the asparagus 5 to 6 minutes, or until just tender.
Remove and arrange on a serving plate.
Pour the cardamom butter and sprinkle the salt over the asparagus and serve.","url":"https://recipe.bluelayer.org/recipe/42864/steamed-asparagus-with-cardamom-butter"},{"id":"42863","title":"Slab Bacon","ingredients":"bacon, meatless
mustard, prepared, yellow
sugars, brown
spices, chili powder
salt, table
spices, pepper, red or cayenne","directions":"With a sharp knife, remove the rind (skin) from the slab bacon.
Cut the slab into 1-inch-thick slices, yielding pieces measuring 1 x 1 x 8 inches.
In a small bowl, stir together the ingredients for the mustard paste.
Coat each piece of bacon with the paste.
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
When the cooker reaches 275F, place the slab bacon on the grill away from the coals and close the lid.
Cook for 1 hour and 15 minutes, or until the internal temperature of the bacon reaches 185 to 190F.
Remove and let cool slightly.
Cut the slab bacon into cubes and use it to flavor soups, stews, or side dishes.
Extra bacon cubes can be packaged in small quantities and frozen for future recipes.
Most slab bacon is sold with the rind attached.
Remove the rind before cooking.
If you render the fat from the rind by frying it in a skillet you will produce cracklings, a favorite Southern snack on its own or great as a flavor booster in recipes like cornbread.
Indirect heat
Hickory, Maple, Peach","url":"https://recipe.bluelayer.org/recipe/42863/slab-bacon"},{"id":"42859","title":"Baby Carrots Glazed With Butter Recipe","ingredients":"carrots, raw
butter, without salt
spices, pepper, black","directions":"PLACE THE CARROTS in a heavy saucepan and barely cover with water.
Add in the butter and cover.
Bring to the boil, reduce the heat, and cook 15 min or possibly till still hard but easy to pierce with a fork.
Remove the cover and boil down till the liquid has evaporated and the carrots are coated with butter.
Watch them carefully or possibly they will burn.
Add in the minced herbs and season with salt and pepper.
Makes 4 to 6 servings","url":"https://recipe.bluelayer.org/recipe/42859/baby-carrots-glazed-with-butter-recipe"},{"id":"42850","title":"Pie Crust (Uses Oil)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"For a prebaked shell, preheat oven to 475 degrees.
Mix flour and salt.
Pour oil and milk into a one-cup measuring cup but do not stir.
Pour all at once into the flour and stir until mixed.
Press dough into a smooth ball and flatten slightly.
Place crust between two sheets of wax paper.
Roll out.
Place in pie plate and flute edges.
For a pre-baked shell, prick with a fork and bake 8-10 minutes.
Add filling.
If baking the filling and shell together, don't prick the crust.
Bake according to recipe directions.","url":"https://recipe.bluelayer.org/recipe/42850/pie-crust-uses-oil"},{"id":"42846","title":"Guess Again Candy Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
delallo, italian seasoned breadcrumbs,
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, corn, peanut, and olive","directions":"Line large cookie sheet with waxed paper.
In small microwave-safe bowl, combine white chocolate candy melts and peanut butter.
Microwave on MEDIUM for 2 minutes.
Stir until smooth.
Add bread crumbs; mix well.
Place on waxed paper-lined cookie sheet.
Place another sheet of waxed paper over mixture; pat or roll to form 11x7-inch rectangle (1/4-inch-thick).
Remove top sheet of waxed paper.
Place 1/2 cup of the light chocolate candy melts in small microwave-safe bowl.
Microwave on MEDIUM for 2 minutes.
Stir until smooth.
Spread evenly over peanut butter layer on cookie sheet.
Sprinkle with 2 tablespoons of the peanuts.
Refrigerate 10 minutes to set chocolate.
Meanwhile, place remaining 1/2 cup light chocolate candy melts in same small microwave-safe bowl.
Microwave on MEDIUM for 2 minutes.
Stir until smooth.
Remove candy from refrigerator.
Turn candy over on cookie sheet; remove waxed paper.
Spread light chocolate over candy.
Immediately sprinkle with remaining 2 tablespoons peanuts.
Refrigerate 10 minutes or until set.
Break or cut candy into small pieces.","url":"https://recipe.bluelayer.org/recipe/42846/guess-again-candy-crunch"},{"id":"42842","title":"German Puff Pastry Cookies (Blatterteig Pastetchen)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
potatoes, raw, skin
butter, without salt
vanilla extract","directions":"Blend flour and confectioners sugar; chill.
Add potato and mix gently with a fork.
Cut in butter until pieces are the size of small peas.
Sprinkle extract over mixture, a few drops at a time, mixing lightly with fork (dough should be crumbly).
Shape dough into a ball; chill thoroughly.
Roll dough, a half at a time, 1/4 inch thick on a floured surface; cut with 1 3/4 inch round cutter and cut centers from HALF the rounds with a 3/4 inch round cutter.
Place rounds, rings, and centers on separate ungreased cookie sheets.
Bake at 400F 10 to 15 minutes.
When cool, spread rounds with currant jelly and top with rings; fill centers of rings with a small amount of jelly; top with centers.
About 2 dozen cookies.
CAI Canadian Family Cookbook.","url":"https://recipe.bluelayer.org/recipe/42842/german-puff-pastry-cookies-blatterteig-pastetchen"},{"id":"42831","title":"Beet Relish-Canning Recipe","ingredients":"beets, raw
cabbage, raw
sugars, granulated
onions, raw
peppers, sweet, green, raw
horseradish, prepared
salt, table
vinegar, distilled","directions":"In a large non reactive saucepot combine all ingredients.
Bring to a boil then reduce to a simmer-stir well.
Simmer for 10 minutes.
Pack hot relish into hot sterile jars.
Leave 1/4 inch headspace.
Remove air bubbles.
Wipe rims and adjust two piece caps.
Process 15 minutes in a boiling water bath at altitudes up to 1000 feet.
If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.","url":"https://recipe.bluelayer.org/recipe/42831/beet-relish-canning-recipe"},{"id":"42828","title":"100% Whole Wheat Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, cider
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Put flour in bowl, then cut the butter into the flour like you are making a pie crust until the flour is in pea sized peices.
Add the milk and the apple cider vinegar.
If the dough isn't quite wet enough add more milk but slowly until the dough is wet.
Mix it thoroughly.
Allow to soak overnight to 24 hours.
After soaking period add in baking soda, baking powder and sea salt.
Using your hands, fold the dough 10-15 times, squishing the dough down to mix the dry ingredients inches.
On a floured surface, roll the dough out until it is about an inch thick in a rectangular shape.
Cut into 12 pieces.
At this point you can freeze the dough also if you are making it well ahead of time.
Place cut peices onto an ungreased baking sheet and bake at 450 degrees for 8 to 10 minutes.","url":"https://recipe.bluelayer.org/recipe/42828/100-whole-wheat-biscuits"},{"id":"42826","title":"Chocolate, Caramel and Salty Peanut Bark","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, caramels
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"Line a 12 x 18 cookie sheet with wax paper or parchment.
Melt milk chocolate, stir in caramel bits and peanuts.
Spread mixture on prepared cookie sheet and drizzle with white chocolate.
Pop in the freezer or fridge to harden.
Remove from the fridge and break into pieces.","url":"https://recipe.bluelayer.org/recipe/42826/chocolate-caramel-and-salty-peanut-bark"},{"id":"42823","title":"Strawberries In Milk","ingredients":"strawberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Wash strawberries and cut into small pieces.
Add milk and sugar.
Refrigerate for a couple hours or overnight to blend flavors.","url":"https://recipe.bluelayer.org/recipe/42823/strawberries-in-milk"},{"id":"42812","title":"Wholemeal Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
wheat germ, crude
butter, without salt
water, bottled, generic","directions":"Sift flour and salt into bowl, add husks left in sifter.
Add wheatgerm, lightly mix it into flour.
Rub in butter till mix resembles course breadcrumbs.
Add water, mix to a firm dough.
Knead lightly on a floured and divide in half.
Roll out one half to fit 23cm pie plate.
Spoon filling of choice into pastry cas.
Roll out remaining pastry to cover pie dish.
Trim and pinch edges together.
Brush top lightly with water.
Make a small slit in top of pastrt.
Bake pie in moderate oven till pastry is golden, 35 - 45 mins.","url":"https://recipe.bluelayer.org/recipe/42812/wholemeal-pie-pastry"},{"id":"42810","title":"Easy Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic
vinegar, cider","directions":"Combine flour, salt, and butter in a food processor.
Pulse until mixture resembles coarse crumbs, about 10 1-second pulses.
Stir water and vinegar in a small bowl.
Pour half the ice water and vinegar mixture into the flour and butter mixture.
Pulse to combine, about 3 (1-second) pulses.
Pour in remaining ice water and vinegar mixture.
Pulse until mixture just starts to come together, about 8 (1-second) pulses.
Turn dough out onto a wooden surface, pat into round shape and divide in half.
Form each half into a disc about 5 inches wide.
Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.","url":"https://recipe.bluelayer.org/recipe/42810/easy-homemade-pie-crust"},{"id":"42808","title":"Fresh Peach and Plum Tart","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, brown
salt, table
butter, without salt
oil, olive, salad or cooking
water, bottled, generic
peaches, yellow, raw
plums, raw
apricots, dried, sulfured, uncooked
sugars, brown","directions":"For the crust:
Coat a 11-inch round tart pan with a removable bottom with cooking spray or similar capacity rectangular pans.
Add toasted almonds into food processor, pulse until finely ground.
Combine whole wheat pastry flour, ground almonds, sugar and salt in a food processor, pulse until well mixed.
Add butter and oil, pulse until incorporated.
Add ice water and pulse until the dough almost forms.
Turn dough out into prepared pan (it will be crumbly), spread evenly and press firmly into bottom and all the way up the sides to form a crust.
Use a fork to pierce bottom of tart.
Put crust into freezer, freeze about 15 minutes.
Preheat oven to 400F (200C).
Bake crust until set and the edges are beginning to brown, about 15 minutes.
Let cool on wire rack for about 15 minutes.
For the filling:
Spread half of the apricot jam evenly over the bottom.
Arrange peach and plum slices neatly over tart, whatever way you prefer.
Brush with remaining apricot jam mixed with about 1 tablespoon of water.
Sprinkle sugar on top.
Put in the oven, bake for 20 to 25 minutes.
If the edges turn into too brown, half way through the baking, use foil paper to wrap the edges to prevent from burning.
Transfer onto a wire rack, let cool completely.
Serve.","url":"https://recipe.bluelayer.org/recipe/42808/fresh-peach-and-plum-tart"},{"id":"42807","title":"Cheesy Scalloped Potatoes","ingredients":"potatoes, raw, skin
onions, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
spices, pepper, black
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350F.
Grease 9 x 13 inch baking dish and spread half of your potatoes on the bottom of the dish, overlapping as necessary and then layer half of your onions.
In a small separate bowl, mix your flour, butter, salt and pepper then sprinkle half of this mixture to make the next layer and then on top of this layer half of your cheese and the repeat to create your second layer and now add milk and cook for 45 minutes or until the potatoes are good and tender (Just to warn you this is supposed to look pretty soupy.
To be safe, you might want to put a piece of aluminum foil underneath your pan in case of run over,).","url":"https://recipe.bluelayer.org/recipe/42807/cheesy-scalloped-potatoes"},{"id":"42804","title":"Apple Pie Filling","ingredients":"apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
spices, nutmeg, ground
lemon juice, raw","directions":"Peal and core apples (about 4 large) and place in large bowl.
Add lemon juice and stir.
In small bowl combine remaining ingredients, mix and add to apples.
Stir until apples are well coated.
Pour in your favorite pie crust.
Bake at 425 for 40 minutes or until apples are tender and crust is golden brown.
To keep edges of crust from burning.
Cover with foil for the first 20 minutes.","url":"https://recipe.bluelayer.org/recipe/42804/apple-pie-filling"},{"id":"42801","title":"Bakery-style Holiday Dinner Rolls (Weizenmisch Brotchen)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
honey
oil, olive, salad or cooking","directions":"First day: Mix together the [First Day] ingredients in a small bowl.
Seal with plastic wrap and let it \"ripen\" in the refrigerator for 24-48 hours.
Second day: In a large bowl, mix the \"ripe\" first day mixture into all of the [Second Day] ingredients until well combined and kneadable.
Knead the dough on a floured surface for 15 minutes until smooth and elastic.
Return to bowl, cover with plastic wrap and let rise for 60 minutes at room temperature (24C).
It should double in size.
(you may need longer if your house is colder)
Remove the risen dough from the bowl and knead briefly to push out the air.
Divide into 9 equal pieces of dough.
Shape each piece of dough into a little round dough ball.
Dust the dough balls with rye flour and place on a floured tea towel or baking cloth with the fold/crease side facing up.
Cover with a tea towel and let rise for 45 minutes until double in size again.
While the dough is rising, preheat oven to 250C/480F with a baking pan or shallow baking tray at the bottom rack for steam (later we'll pour hot water in the tray to make steam in the oven).
Before baking prepare some boiling water to pour in the tray.
When the dough rolls have risen and you're ready to bake, move the dough rolls to a lined baking sheet, turning them over so the fold/crease is now on the bottom.
Make two parallel slits (5-7mm deep) in each roll.
Put rolls in the oven and pour some boiling water into the steam tray at the bottom.
Bake rolls for 12 minutes at 250C/480F.
After 12 minutes, open the oven door to let the steam out and remove the steam tray.
Lower heat to 210C/410F and bake another 8 minutes, until the rolls are golden.
Remove from oven and let cool at least 15 minutes on a rack.
Enjoy!
!","url":"https://recipe.bluelayer.org/recipe/42801/bakery-style-holiday-dinner-rolls-weizenmisch-brotchen"},{"id":"42794","title":"All-Purpose Flatbreads","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, canola
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Pour the water into the bowl of a stand mixer fitted with a dough hook.
Add the yeast, oil, flour, and salt and stir with a rubber spatula just long enough to blend into a dough.
With the dough hook, mix the dough on low speed (2, on a KitchenAid mixer) for 1 minute.
Turn the speed to medium (6 on a KitchenAid mixer) and knead until it becomes cohessive, but is still very soft, about 6 minutes more.
Scrape the dough into a lightly oiled bowl, cover with plastic wrap, and let rise in a warm and draft-free spot until it has increased in volume about 1 1/2 times, about 1 hour.
(Alternatively, pour the water into a large bowl.
Add the yeast, oil, flour, and salt and stir with a rubber spatula just long enough to blend into a dough.
Scrape the dough onto a lightly floured surface.
Knead it until it is a smooth but soft-not bouncy-ball, 4 to 7 minutes.
Let rise as indicated in the previous step.)
Turn the dough out onto a lightly floured work surface and cut it into 6 equal pieces.
Sprinkle with flour and lightly drape the pieces with plastic wrap.
Let stand for 30 minutes.
On a lightly floured surface, use a rolling pin to roll one piece of the dough into a thin 9-inch round.
Spray a large frying pan or pancake griddle with nonstick cooking spray and heat over medium heat until hot, 2, to 3 minutes.
Grill the rolled-out dough until blistered and lightly browned, turning once with tongs, 4 to 7 minutes total.
Transfer the grilled bread to a plate and cover with a clean kitchen towel to keep warm.
Repeat with the remaining breads
.","url":"https://recipe.bluelayer.org/recipe/42794/all-purpose-flatbreads"},{"id":"42780","title":"Quick Blueberry Cobbler","ingredients":"blueberries, raw
lemon juice, raw
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450F.
Combine blueberries, lemon juice and 1/4 cup sugar in a baking dish.
Sprinkle on butter pieces.
Place dish in oven to heat while preparing topping.
Combine next 2 ingredients in a bowl and mix until a soft dough forms.
Spoon rounded tablespoons of dough onto blueberries; spacing them about 1/2 inch apart.
Sprinkle with remaining sugar & bake 13-15 minutes or until topping is golden.","url":"https://recipe.bluelayer.org/recipe/42780/quick-blueberry-cobbler"},{"id":"42767","title":"Soda Pretzels","ingredients":"leavening agents, baking soda
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
honey
salt, table","directions":"In a non-aluminum stock pot, dissolve 1/3 cup baking soda in 5 cups water.
Bring water to a boil, and then remove from heat.
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, sift together all-purpose flour, whole wheat flour, and baking soda.
Stir in buttermilk and honey until dough pulls together.
Turn dough out onto a lightly floured surface, and knead briefly to form a firm dough.
Divide dough into 12 equal pieces.
Roll each piece into a cylinder approximately 12 inches long.
Form into classic pretzel shape.
Pinch ends to seal.
Dip pretzels in baking soda solution and then place on lightly greased cookie sheets.
Sprinkle pretzels with kosher salt, and bake in preheated oven until golden brown, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/42767/soda-pretzels"},{"id":"42762","title":"Schlotsky's Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, baking soda
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow","directions":"In a small bowl stir together the warm water, sugar, and yeast.
Stir to dissolve and set aside.
In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water.
Add the warm milk, salt, and one cup of the flour.
Beat with a wire whisk until smooth.
Beat in yeast mixture and remaining flour.
Batter should be thick, sticky, and smooth.
Prepare 2 pie pans with non-stick spray.
Dust pans with cornmeal.
Place 1/2 dough in each pie pan.
Batter will spread during rising time.
Spray top of dough with non-stick cooking spray.
Cover and let rise for one hour.
Repeat spraying of bread with non-stick cooking spray.
Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.
Allow to cool for an hour before slicing.","url":"https://recipe.bluelayer.org/recipe/42762/schlotskys-bread"},{"id":"42745","title":"Surprise Pie Dough","ingredients":"butter, without salt
cheese, parmesan, hard
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Cream together the butter, cream and cheese.
If using a food processor, turn down to lowest setting.
Add flour and mix till incorporated; stop--do not mix any more.
Make 3 balls from the dough.
Wrap in plastic wrap.
Chill for an hour before using.
Uncooked dough may be frozen for up to 2 months.
Freeze in balls OR in pie tins.
Makes (3) 10-inch pies.
Bake at 450 for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/42745/surprise-pie-dough"},{"id":"42743","title":"Grandmama's Strawberry Pie","ingredients":"water, bottled, generic
sugars, granulated
cornstarch
strawberries, raw
strawberries, raw","directions":"Cook water, sugar and cornstarch on HIGH in microwave for 3 minutes; stir and cook 2 minutes more.
Add the dry jello and strawberries, and stir well.
Pour into baked pie shell or graham cracker crust.
Chill until set.
Top with whipped cream or Cool Whip.","url":"https://recipe.bluelayer.org/recipe/42743/grandmamas-strawberry-pie"},{"id":"42736","title":"Apple Swirls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
sugars, granulated
apples, raw, with skin
spices, cinnamon, ground","directions":"For the yeast dough heat the milk in a small saucepan at low heat.
Add 70 g of butter.
Combine flour, dry active yeast and 30 g sugar in a bowl and mix using a whisk.
Add the lukewarm butter-milk-mixture.
Using the dough hooks knead into a smooth dough (first on low power than on highest power).
Takes approximately 5 minutes.
Cover and set aside for 40 mins to allow the dough to rise.
For the filling peel the apples and cut into pieces of 1/2 cm.
Melt 30 g butter in a saucepan.
Add apples, 50 g sugar and cinnamon.
Bring to a boil, cover and simmer for approximately 5 mins on low heat.
Allow to cool.
Sprinkle the dough and your working surface with flour.
Knead dough again and roll out into a rectangel of approximately 32 by 40 cm.
Spread with the apple-mixture (if your apples are very moist, hold back any excess liquid).
Be careful to leave a rim of 2 cm on the shorter sides.
Roll up the dough starting at the shorter side.
Slice the roll into 8 slices.
Place them onto a lined baking sheet.
Cover, place in warm surroundings and allow to rise for 15 minutes.
Spread the swirls with milk, sprinkle with sugar and bake in the preheated oven at 200 C for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/42736/apple-swirls"},{"id":"42719","title":"Chocolate Cherry Parfait","ingredients":"cherries, sweet, raw
water, bottled, generic
ice creams, chocolate
cream, whipped, cream topping, pressurized
sugars, powdered
cherries, sweet, raw","directions":"dissolve jelly in boiling water and ssemi-set it in the refrigerator.
blend icecream into half of the semi set jelly.
whip fresh cream with powdered sugar and mix in the cherry pieces.
To serve-- spoon ice cream jelly mixture into four individual dessert bowls.
add cherry whipped cream topping and top with remaining half of the clear jelly.
chill til the pudding is set.","url":"https://recipe.bluelayer.org/recipe/42719/chocolate-cherry-parfait"},{"id":"42715","title":"Albanian Date Cookies","ingredients":"oil, olive, salad or cooking
orange juice, raw
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, granulated
water, bottled, generic
lemon juice, raw","directions":"Put the orange juice, oil and vanilla extract into a large bowl.
In a separate bowl, mix the dry ingredients, then add to the orange juice mixture until a soft dough forms.
Break off pieces of the dough and roll into 1 1/2 inch balls.
Place on an ungreased cookie sheet, and press one date into the center of each cookie.
Bake at 350 degrees for 20 to 25 minutes.
Remove from the oven and let cool.
After the cookies have cooled, spread the crushed walnuts out on a plate.
Mix together the water, sugar and lemon juice in a small saucepan and bring just to a boil over the stove.
Dip each cookie into the syrup, then press the bottom of the cookie into the walnuts.
Repeat until all the cookies are done.","url":"https://recipe.bluelayer.org/recipe/42715/albanian-date-cookies"},{"id":"42713","title":"Light and Grainy Wheat, Rye, and Flax Seed Bread","ingredients":"water, bottled, generic
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
molasses
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
wheat flour, white, all-purpose, unenriched","directions":"Pour boiling water over shredded wheat cereal in a large mixing bowl.
Stir in the salt, molasses, and butter; let cool to about 100 degrees F (40 degrees C), about 15 minutes.
Grease two 9x5 inch loaf pans.
Sprinkle the yeast over the 1/2 cup of warm water in a small bowl.
The water should be no more than 100 degrees F (40 degrees C).
Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Stir the yeast mixture into the cooled cereal mixture.
Beat in the whole wheat flour, rye flour, and flax seed.
Beat in the all-purpose flour.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic but not stiff, about 10 minutes.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil.
Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface.
Use a knife to divide the dough into two equal pieces.
Form the dough into 2 loaves, and place the loaves into the prepared pans.
Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
Meanwhile, preheat oven to 325 degrees F (165 degrees C).
Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 50 minutes.","url":"https://recipe.bluelayer.org/recipe/42713/light-and-grainy-wheat-rye-and-flax-seed-bread"},{"id":"42705","title":"Strawberry Crumble Pie","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
sugars, granulated
cornstarch
strawberries, raw","directions":"If the almonds aren't already toasted and cut fine, put them in a shallow baking dish at 350F for 10 minutes, stirring occasionally; grind in food processor, but do not grind too fine.
In a large bowl, mix flour, sugar and almonds, then cut in butter as you would for pie crust.
In another large bowl, mix sugar and cornstarch.
Then add berries until they're covered.
In a large casserole dish, press half the crust, then cover with berries, then cover with the remainder of the crust.
Bake at 450F for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/42705/strawberry-crumble-pie"},{"id":"42698","title":"Salmon with Tofu","ingredients":"fish, salmon, atlantic, wild, raw
spices, ginger, ground
salt, table
spices, pepper, black
cornstarch
tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
sauce, hoisin, ready-to-serve
soup, chicken broth or bouillon, dry
oil, olive, salad or cooking
spices, garlic powder
peas, green, frozen, unprepared
onions, spring or scallions (includes tops and bulb), raw","directions":"Cut the salmon fillet into 3/4-inch chunks.
In a medium bowl, mix with the ginger, salt, pepper, and 1 teaspoon cornstarch.
Cut the tofu into 1/2-inch diced pieces.
Place on a paper towel to absorb the water and set aside.
In a small bowl, mix the soy sauce and hoisin sauce.
In a small bowl, mix the chicken broth with the remaining 2 teaspoons cornstarch and set aside.
Heat a wok or skillet until hot.
Add the vegetable oil, garlic, salmon, and tofu.
Stir-fry for about 1 minute.
Add the peas and soy sauce mixture.
Continue to stir for 2 minutes.
Stir in the chicken broth mixture and cook until the sauce thickens, about 1 minute.
Add the green onions and stir for 10 seconds.
Remove from the pan and serve immediately.","url":"https://recipe.bluelayer.org/recipe/42698/salmon-with-tofu"},{"id":"42689","title":"South African Rusks / Biscuits","ingredients":"butter, without salt
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, red wine","directions":"Preheat oven to 190c / 375f.
Mix the 250g butter into the flour either with your hands or in a blender.
Add the sugar, salt and baking powder and then mix in the milk and wine vinegar until you have a smooth dough.
Grease a large baking tray with some of the remaining butter.
Divide the dough into 3 equal portions.
Wet your hands with a little cold water and quickly roll the dough into long dough sausages, about 30cm long.
Arrange the dough sausages in parallel lines on the tray, dotting a few bits of extra butter in between.
Bake for 45mins - 1hour until the tops are golden and crusty.
Remove from the oven and turn the oven temperature down to 150c / 300f.
The dough sausages will have joined together so cut down the lengths to separate them and then cut each sausage into 3cm pieces.
Leave them to cool for a bit so that they are more manageable, then list them up and break them in half down the middle so they look nice and rustic.
Return them to the baking tray, this time laying them on their sides and bake in the oven for a further hour (30 mins each side) to dry them out.
Let them cool completely before storing in a closed container or paper bag, where they will keep well for up to around 5 days.","url":"https://recipe.bluelayer.org/recipe/42689/south-african-rusks-biscuits"},{"id":"42665","title":"Gingerbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
leavening agents, baking soda
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In the bowl of a food processor pulse together the flour, brown sugar, cinnamon, ground ginger, ground cloves, salt and baking soda.
Add the butter and pulse to combine until the mixture resembles coarse sand.
With the food processor running, slowly add the molasses and then the milk.
Stop the food processor when dough has formed.
Transfer the dough onto a large piece of parchment paper.
Gather the dough into a large ball and then place another piece of parchment paper on top.
Using a rolling pin, roll the dough in between the pieces of parchment paper until it is about 1/4-inch thick.
Place the rolled out dough into the freezer to harden for about 15 minutes or up to a couple hours.
Preheat the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper.
I used approximately 5 sheets.
Set aside until needed.
Remove the dough from the freezer and peel off the parchment paper on both the top and bottom of the dough.
Using a cookie cutter cut the dough into desired shapes.
(You can use different types of cutters, not just gingerbread men).
Place the cookies onto the prepared baking sheets.
Gather up the scraps of the dough and continue rolling out the dough, letting it harden in the freezer, and then cutting into shapes, until you run out of dough.
Bake the cookies until they have set.
This will take about 10-12 minutes.
Let the cookies sit on the baking sheet for a couple minutes after removing them from the oven.
Then transfer cookies to a cooling rack to cool completely.
Frost the cookies with Royal Icing or leave plain as is.
Serve and enjoy!
Cookies last up to 1 week in a sealed container.
Source: Brown Eyed Baker","url":"https://recipe.bluelayer.org/recipe/42665/gingerbread-cookies"},{"id":"42660","title":"Rosmairi Oven Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift together the dry ingredients.
Cut in the butter with a fork or pastry blender till it resembles fine crumbs.
Make a well in the centre& pour in all the milk.
Mix well& turn onto a floured board& knead a little, but not too much.
Divide the dough in two.
Roll each round to almost 3/4 of an inch.
Cut the round in four pie-shaped wedges.
(I usually just use a round glass to cut them out) Transfer to a greased cookie sheet.
Bake at 375 F for 15-20 minutes; or until done.
(My mom adds a touch more milk,& makes a drop biscuit instead.
).","url":"https://recipe.bluelayer.org/recipe/42660/rosmairi-oven-scones"},{"id":"42658","title":"Cheat n' Eat Vietnamese Chicken Soup","ingredients":"noodles, egg, dry, unenriched
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, corn, peanut, and olive
spices, garlic powder
spices, ginger, ground
spices, pepper, red or cayenne
soup, chicken broth or bouillon, dry
sauce, fish, ready-to-serve
spices, coriander seed
onions, spring or scallions (includes tops and bulb), raw
spices, basil, dried","directions":"Soak noodles in very hot tap water.
While noodles are soaking, cut chicken into thin julienne strips.
Heat oil in deep skillet over medium-high heat; add chicken; garlic, ginger, and pepper flakes.
Cook, stirring for 1 minute; then add broth and fish sauce and bring to a boil.
Reduce heat to medium and simmer until chicken is done, about 8 minutes.
Drain noodles and cut into short pieces, about 1-1 1/2 inches long.
Arrange noodles in bottom of bowls; ladle soup over the top and sprinkle with cilantro, onion, and basil.
Serve with\"Tuong Ot Sriracha\" (Viet hot sauce), or chile paste, if desired.","url":"https://recipe.bluelayer.org/recipe/42658/cheat-n-eat-vietnamese-chicken-soup"},{"id":"42652","title":"Cranberry Vinaigrette","ingredients":"cranberry juice, unsweetened
oil, olive, salad or cooking
cranberries, dried, sweetened
vinegar, balsamic
syrup, maple, canadian
mustard, prepared, yellow
salt, table
fresh red onions,","directions":"In a food processor, combine everything except the red onion.
Process on low until all of the ingredients have emulsified (turned creamy and even in texture) and the cranberry is broken up into pieces that are about the size of fresh ground pepper.
Pour the vinaigrette into a dressing bottle.
Add finely minced red onion and lightly shake to combine.
Serve immediately or store up to 1 week in the refrigerator.
Shake vigorously between uses.
Note: Recommended brands are Lakewood Organic and R.W.
Knudsen.
A cranberry cocktail like Ocean Spray wont work for this recipe as it is less concentrated.","url":"https://recipe.bluelayer.org/recipe/42652/cranberry-vinaigrette"},{"id":"42647","title":"Good For Fried Peach Pies Recipe","ingredients":"peaches, yellow, raw
sugars, granulated
vinegar, distilled","directions":"Cook till this mix is pretty thick.
It is good to eat on toast, too.","url":"https://recipe.bluelayer.org/recipe/42647/good-for-fried-peach-pies-recipe"},{"id":"42638","title":"Easy 5 Star Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
catsup
vinegar, distilled
sugars, brown
soy sauce made from soy (tamari)
water, bottled, generic
oil, sesame, salad or cooking
cornstarch
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"cut chicken breast in small pieces.
coat with corn starch and fry until done.
I a small sauce pan add kethup , vinegar,brown sugar, soy sauce,water,sesame oil and red pepper flakes
bring to boil when it starts to boil add 1 tbs of corn starch with water to thicken sauce.
salt and pepper to taste.
after sauce is thick add chicken to it and heat chicken in it.
Serve with white rice.","url":"https://recipe.bluelayer.org/recipe/42638/easy-5-star-chicken"},{"id":"42637","title":"OAMC Individual Oatmeal Servings","ingredients":"water, bottled, generic
oats
salt, table","directions":"Bring water and salt to a boil.
Add oatmeal and cook for 3-5 minutes on medium heat.
Stir as necessary.
Remove oatmeal from heat and cool in pan.
Oatmeal will be very thick.
Use an ice cream scoop to create serving size balls of oatmeal on a cookie sheet lined with wax paper.
Flash freeze.
Place frozen scoops in a freezer bag and store in freezer.
To serve, microwave single scoop on high, stirring occasionaly.
For more variety, top hot oatmeal with syrup, preserves, fresh or dried fruit, baked apples or cherry pie filling, chocolate chips and peanutbutter, or caramel ice cream topping.","url":"https://recipe.bluelayer.org/recipe/42637/oamc-individual-oatmeal-servings"},{"id":"42632","title":"Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
shortening, vegetable, household, composite
water, bottled, generic
oil, canola","directions":"Combine flour, baking powder, milk powder, and salt in a large bowl.
Cut the shortening in until the mixture is crumbly.
Add the water and mix until the dough comes together.
Place on a lightly floured surface and knead lightly until smooth.
Cover with a dishcloth and let sit at room temperature for 1 hour.
Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
Divide the dough into 8 pieces and roll each piece out into a 4-inch circle.
Fry the bread in the hot oil until golden brown on both sides.
Remove to a sheet pan lined with paper towels and season with salt.","url":"https://recipe.bluelayer.org/recipe/42632/fry-bread"},{"id":"42625","title":"Pistachio Brittle","ingredients":"nuts, pistachio nuts, raw
sugars, granulated
butter, without salt
water, bottled, generic
syrups, corn, light
vanilla extract","directions":"Place pistachios on baking sheet; bake in 300 degree F oven to keep warm while preparing candy.
Combine sugar, butter, water and corn syrup in saucepan.
Cook, without stirring, to soft crack stage (275 degrees F) on candy thermometer.
Add lemon extract and pistachios.
Pour onto foil lined baking sheet.
Cool.
Break into serving-size pieces.
Makes approximately 36 pieces.","url":"https://recipe.bluelayer.org/recipe/42625/pistachio-brittle"},{"id":"42615","title":"Berry-Balsamic Cobbler","ingredients":"strawberries, raw
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
vinegar, balsamic
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
yogurt, greek, plain, nonfat
beverages, almond milk, unsweetened, shelf stable
vanilla extract","directions":"Preheat oven to 400 degrees F and spray an 11 x 7-inch (2-quart) baking dish with nonstick spray.
Set aside.
Toss strawberries, blueberries, sugar, flour, balsamic vinegar and salt together in a medium bowl.
Set aside.
For the biscuit topping, whisk together flour, sugar, baking powder, baking soda and salt in a large bowl.
Dice butter into 1/2-inch pieces.
Sprinkle the butter pieces over the flour mixture and use a pastry cutter to cut it in evenly until mixture resembles coarse meal.
Set aside.
Combine yogurt, almond milk and vanilla in a small bowl.
Add this into the flour mixture and stir just until moist.
Lightly flour your hands and knead mixture 3 or 4 times in the bowl, just until dough comes together.
Pour berry mixture into the prepared baking dish.
Top with spoonfuls of biscuit dough (you wont cover the entire surface).
Bake for 18 to 20 minutes, until juices are bubbling and biscuit topping is golden.
Let it cool slightly on a wire rack before serving.
Store leftovers covered in the refrigerator; warm before serving.","url":"https://recipe.bluelayer.org/recipe/42615/berry-balsamic-cobbler"},{"id":"42608","title":"Petit Beurre Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
butter, without salt","directions":"Preheat oven to 325 degrees.
In a mixer fitted with a paddle, combine the two flours, confectioners' sugar and 6 1/2 ounces butter.
Mix on medium-low until a dough forms.
Transfer to a baking sheet and roll out 1/8-inch thick.
Shape of dough does not matter; smooth edges for even browning.
Bake until barely golden brown at edges, 25 to 35 minutes; be careful not to overbake.
Remove from oven and cool completely.
Using your fingers, crumble dough into fine crumbs and place in bowl of mixer fitted with a paddle.
Add remaining 3 1/2 ounces butter and mix at medium speed.
Mixture will gather into small pieces, and after a few minutes will change to a dough, pulling away from sides of bowl.
Continue to mix until mixture becomes fluffy and creamy like whipped butter; this may take an additional 5 minutes.
Line a baking sheet with plastic wrap.
Using a rubber spatula, transfer dough to sheet and spread in a thick oval.
Cover with plastic wrap, and use a rolling pin to roll mixture to about 1/3-inch thick.
Chill until firm, about 1 hour.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Using a 3-inch cookie cutter, cut circles from chilled dough.
Transfer to baking sheet, spacing cookies at least 2 inches apart.
(Scraps of dough may be re-rolled and chilled for additional cookies.)
Bake until edges are golden brown, 7 to 10 minutes.
Remove from oven and cool on baking sheet.
Transfer baking sheet to refrigerator; allow cookies to become well chilled.
Fifteen minutes before serving, use a thin, flexible spatula to remove cookies from sheet.
Chilled cookies may be placed atop a circle of raspberries or other berries.
If desired, garnish plate with a scoop of ice cream.","url":"https://recipe.bluelayer.org/recipe/42608/petit-beurre-cookies"},{"id":"42606","title":"Portuguese Cornbread - Broa","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"In a large mixing bowl combine 1 cup of the cornmeal, the salt and boiling water and stir vigorously until smooth.
Stir in 1 tablespoon of the olive oil, then cool to lukewarm.
In a small bowl, sprinkle the yeast and sugar over the lukewarm water.
Let it stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
Set the bowl in a warm draft-free place, such as an unlighted oven, for 8 to 10 minutes, or until the yeast doubles in volume.
Stir the yeast into the cornmeal mixture.
Stirring constantly, gradually add the remaining 1/2 cup of cornmeal and 1 cup of the flour.
Gather the dough into a ball, place it in a bowl and drape a towel over it.
Set it aside in the draft-free place for about 30 minutes, or until it doubles in bulk.
With a pastry brush, coat the bottom and sides of a 9-inch pie pan with the remaining 1 teaspoon of olive oil.
Turn the dough out on a lightly floured surface and punch it down.
Then knead it by pressing it down with the heel of your hand, pushing it forward and folding it back on itself repeatedly for about 5 minutes, meanwhile adding up to 1 cup more flour to make a firm but not stiff dough.
Pat and shape it into a round flat loaf and place it in the greased pan.
Drape a towel over it and set it aside in the draft free place for about 30 minutes, or until it doubles in bulk again.
Preheat the oven to 350.
Bake the bread in the middle of the oven for 40 minutes, or until the top is golden.
Transfer it to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/42606/portuguese-cornbread-broa"},{"id":"42599","title":"Pioneer Boulangerie Chocolate Chip Butter Cookies","ingredients":"butter, without salt
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
sugars, powdered","directions":"Cream together butter and two cups of powdered sugar.
Add salt, vanilla, and flour and mix until blended.
Mixture will be stiff!
Stir in chocolate pieces.
Pinch off pieces of dough.
Roll into 1\" balls and flatten with a fork on a baking sheet.
Bake at 350 for 15 minutes.
Sprinkle with additional powdered sugar while still hot.","url":"https://recipe.bluelayer.org/recipe/42599/pioneer-boulangerie-chocolate-chip-butter-cookies"},{"id":"42595","title":"Queso blanco","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
salt, table","directions":"Bring the milk to boiling point and add the vinegar and the salt.
Set the cloth on a strainer and put the strainer in the sink.
Once milk separates into watery part and solid part, pour over the strainer.
Before all the water runs out put the cheese in a recipient wih some of the water (abiut a finger of it).
Let it cool and then put into the fridge.
Serve cold with seasoned with olive oil, pepper (black or white) and st just in case you think it needs more.
Can also be served as the topinf od a few tomato slices.","url":"https://recipe.bluelayer.org/recipe/42595/queso-blanco"},{"id":"42584","title":"CantaloupeBlack Pepper Sorbet","ingredients":"sugars, granulated
melons, cantaloupe, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Stir together sugar and 3/4 cup water in saucepan.
Bring to a boil, stirring to dissolve sugar.
Remove from heat, and cool.
Puree cantaloupe cubes in food processor until smooth and no small pieces remain.
Add sugar syrup, oil, salt, and pepper; pulse until combined.
Chill in refrigerator until cold, then churn in ice cream maker according to manufacturers directions.
Transfer to 1-quart container, and freeze.","url":"https://recipe.bluelayer.org/recipe/42584/cantaloupeblack-pepper-sorbet"},{"id":"42583","title":"Holiday Cookies","ingredients":"peppermint, fresh","directions":"Unwrap the candy and transfer it to a medium zip-top plastic bag.
With the end of a rolling pin, break the candy up into medium to small pieces, at least one quarter in size, no smaller than a Nerd, being careful not to make candy powder.
Follow the recipe for cornflake-chocolate-chip-marshmallow cookies, adding the candy pieces with the mini marshmallows.","url":"https://recipe.bluelayer.org/recipe/42583/holiday-cookies"},{"id":"42581","title":"Peach-Nut Butter","ingredients":"nuts, almonds
butter, without salt
peaches, yellow, raw","directions":"Cut butter into smaller pieces.
Blend butter and preserves together until well combined.
Add nuts.
Mix well.
Cover and chill for at least 1 hour before serving.
All done :).","url":"https://recipe.bluelayer.org/recipe/42581/peach-nut-butter"},{"id":"42578","title":"Kings Arms Tavernn Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
sugars, brown
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees.
Grease 1.5 quart casserole dish.
Cook sweet potatoes in boiling salted water until soft when pierced with a two pronged fork.
Drain, peel, and mash potatoes.
Add remaining ingredients, except 2 tablespoons brown sugar.
Mix well.
Spoon into greased casserole dish and sprinkle remaining brown sugar on top.
Bake for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/42578/kings-arms-tavernn-sweet-potatoes"},{"id":"42558","title":"Best Bagels Ever Recipe","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Let yeast proof in water for 5 min, then fold in the honey, salt and flour.
Knead for 10 min till dough is happy
Rise, coverd in oiled bowl for 15 min
Pat dough into rectangular slab 1 \" thick and cut into strips.
Join ends of strips together to create bagels.
Let rise, covered, on oiled tray for 20 min
Preheat oven to 375 degrees and put a pot of water on to boil
After the 20 minute rise is done, drop bagels, one at a time, into boiling water.
Take them out once they rise to the top of the water (Should be anywhere between 30 sec and 1 minute)
While still wet, sprinkle on toppings of choice (onion, garlic, sesame seeds, poppy seeds, and sea salt all at once is my favorite) Bake on tray with cornmeal to prevent sticking.
They will be done in around 25 min (varies) - when tops are golden.
can be made in 1 1/2 hrs, start to finish.
This recipie has been tried by friends who have never worked with yeast before with great success.
Allow them to cold a bit before slicing.
EnJOY!","url":"https://recipe.bluelayer.org/recipe/42558/best-bagels-ever-recipe"},{"id":"42557","title":"Garlic-Parmesan Rolls","ingredients":"wheat flours, bread, unenriched
cheese, parmesan, hard
spices, garlic powder
butter, without salt","directions":"Cut dough into 16 equal pieces.
Shape into balls.
Place on floured surface.
Let rise, covered in a warm place 10 minutes.
Stir together cheese and garlic powder and butter.
Roll balls in butter mixture.
Arrange loosely in a 9 inch round greased pan.
Cover and let rise until doubled.
Bake at 375 for 10-15 minutes,til golden brown.
Warm leftover butter/cheese mixture and brush over warm rolls.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/42557/garlic-parmesan-rolls"},{"id":"42553","title":"Lemon-Honey Crusted Salmon in Foil","ingredients":"fish, salmon, atlantic, wild, raw
butter, without salt
lemon juice, raw
honey
salt, table
spices, pepper, black
spices, paprika
crustaceans, shrimp, raw (not previously frozen)
honey","directions":"Use doubled, heavy aluminum foil cut into large 2-foot rectangle.
Spray foil with cooking spray.
Dust foil with a pinch of each seasoning.
Place equal portions of the fish fillets on foil pan.
In a saucepan, melt margarine.
Add lemon juice, honey, salt, pepper, and spices.
Stir to blend well.
Fold the foil around the filets like a pan side to keep juices from draining.
Crimp corners of rectangle to seal.
Pour honey butter mixture over the fish, sprinkle with paprika, and shrimp seasoning.
Place on medium hot grill.
DO NOT TURN THE FILETS WHILE COOKING!
Cover with a second loose piece of foil to steam top of fish and grill for 8-10 minutes.
Remove foil and grill for 4-6 minutes more until top of fish is firm.
Puncture foil bottom with skewer or fork in two or three places to drain excess juices into the fire.
USE CAUTION AND AVOID FLARE UPS!
Check filet bottoms with spatula.
Grill for 2-4 minutes more to give the bottom of the filets a deep golden crust.
Fish should flake easily when done.
Remove from foil with non-stick spatula.
Serve filet slices with honey mustard dressing drizzle.","url":"https://recipe.bluelayer.org/recipe/42553/lemon-honey-crusted-salmon-in-foil"},{"id":"42547","title":"Chocolate Sorbet","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
salt, table
water, bottled, generic
syrups, corn, light","directions":"Whisk sugar, cocoa powder and salt in heavy medium saucepan to blend.
Gradually whisk in 2 cups water.
Mix in corn syrup.
Stir over medium heat until sugar dissolves (do o not boil).
Refrigerate mixture until cold, about 2 hours.
Transfer mixture to ice cream maker and process according to manufacturers instructions.
Transfer sorbet to container; cover and freeze until firm.
Transfer mixture to 13x9x2-inch glass baking dish.
Freeze mixture until firm, stirring occasionally, about 5 hours.
Break sorbet into large pieces and transfer to processor.
Puree sorbet until smooth and creamy.
Spoon sorbet into container; cover and freeze until firm.
(Can be prepared 3 days ahead.
Keep frozen.)
Let sorbet stand at room temperature 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/42547/chocolate-sorbet"},{"id":"42544","title":"Puff Pancake","ingredients":"egg, white, raw, fresh
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
salt, table","directions":"Coat four 4-1/4-inch pie plates or 4-1/2-inch foil tart pans with cooking spray.
Set aside.
In a large mixing bowl use a rotary beater or wire whisk to beat egg whites, flour, milk, oil, and salt until smooth.
Divide batter among prepared pans.
Bake in a 400 degree F oven about 25 minutes or until brown and puffy.
Turn off oven; let stand in oven for 5 minutes.
To serve, immediately after removing the pancakes from oven, transfer to 4 plates.","url":"https://recipe.bluelayer.org/recipe/42544/puff-pancake"},{"id":"42532","title":"Pecan Praline","ingredients":"sugars, granulated
nuts, pecans
salt, table","directions":"Lightly oil a baking sheet.
In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel.
Stir in pecans with salt until coated well.
Immediately pour mixture onto baking sheet, tilting baking sheet to make a thin layer, and cool completely, about 20 minutes.
Carefully remove praline in shards from baking sheet.
Break about one eighth shards into smaller pieces and in a food processor pulse until ground coarse.
Break remaining praline into 12 shards for garnishing desserts.
Praline may be made 2 days ahead, ground praline kept in an airtight container at cool room temperature (if it clumps, regrind in food processor before using), and shards kept between sheets of wax paper in another airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/42532/pecan-praline"},{"id":"42531","title":"Homemade Caramel","ingredients":"butter, without salt
milk, canned, condensed, sweetened
syrups, corn, light
sugars, granulated
cream, fluid, heavy whipping
vanilla extract","directions":"In large heavy saucepan, combine all ingredients except vanilla extract.
Cook over medium heat, stirring continuously (you can use a wooden spoon or a silicon spatula).
Once it reaches a boil, do not walk awayyou need to keep stirring.
Caramel burns very quickly.
Once the mixture looks like its subsiding and starting to thicken up, attach your candy thermometer to the side of the pan.
Be careful not to let it rest on the bottom of the pan, as it will throw off your temperature readings.
You are looking for a temperature of 240 degrees F. Once it reaches 240 degrees F, take it off the heat and add vanilla extract, if using.
I like to continue stirring the mixture, as it helps cool it down a little (this mixture is hot and will cause serious burns).
Pour caramel into a foil-lined, buttered 8x8 inch baking dish.
Let cool to room temperature (this will take a few hours).
Cut into serving size pieces.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/42531/homemade-caramel"},{"id":"42529","title":"Faux Strawberry Cheesecake","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
butter, without salt
strawberries, raw
milk, canned, condensed, sweetened
cream, whipped, cream topping, pressurized","directions":"For the cheesecake base:
Put all the biscuits into a Ziploc bag or paper bag.
Bash it until it looks like grains of beach sand.
In a freezer-safe, microwave-safe bowl, melt the butter.
Massage the crumbs into the butter, pat it down into your pie pan with your knuckles to make a pie-crust style base.
Put it away in the freezer compartment for an hour, minimum.
For the cheese cake:
1) Prepare the strawberry Jello according to the package instructions.
2)Let the Jello cool down to room temperature.
Transfer the Jello to the freezer until the edges have set properly and the centre is wobbly, but NOT fully set.
3) Remove it from the freezer and beat the Jello with a hand-mixer so it gets broken down but not so much that it gets foamy and liquid-y.
4) Stir the condensed milk into the Jello.
5) Whip cold whipping cream until soft peaks form.
6) Fold the whipped cream into the Jello mixture.
Dont over beat.
7) Pour into the well-set biscuit base.
Smooth down the top.
Cover with cling film or a lid and store in the freezer for another hour.
8) Serve!
If its frozen solid, take it out and transfer to the refrigerator until its wobbly and pudding-y.","url":"https://recipe.bluelayer.org/recipe/42529/faux-strawberry-cheesecake"},{"id":"42525","title":"Spicy Hot Chocolate","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
salt, table
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
spices, pepper, red or cayenne
spartan, real semi-sweet chocolate baking chips,","directions":"Line a rimmed baking sheet with parchment paper.
Set aside.
Add granulated sugar to a medium-sized, heavy bottom saucepan.
Heat the sugar, over medium heat, and allow the sugar to melt, stirring occasionally, until it is completely liquid and a nice golden brown color.
The sugar may crystallize, however, continue to heat it and it will eventually thin out and become very fluid.
Keep an eye on the sugar as it will burn very easily.
Once its a dark amber color, remove pan from the heat and carefully pour the caramelized sugar onto the parchment paper.
Be careful!
Liquid sugar is extremely hot!
Let the caramelized sugar cool at room temperature until completely hardened and no longer warm to the touch.
Break into small pieces.
Add the pieces of caramelized sugar to a food processor and pulverize it into a fine powder.
If all the pieces do not fit in your processor at once, pulverize half first before adding the remaining pieces.
Once the powder is finely ground, add cocoa powder, salt, brown sugar, milk powder, cinnamon, and cayenne pepper.
Pulse until well combined.
Add dark chocolate 1/4 cup at a time.
Process between each addition.
Once all the dark chocolate has been added, process for a minute or two until the mixture is a fine powder.
Thats it!
Mix 3 tablespoons of spicy chocolate mix into 1 cup of hot milk.
Enjoy!
Fill jars or cellophane bags with the spicy hot chocolate mix for a wonderful homemade gift around the holidays.
Attach a special tag with instructions on how to prepare spicy hot chocolate for a fireside treat for friends and family.","url":"https://recipe.bluelayer.org/recipe/42525/spicy-hot-chocolate"},{"id":"42522","title":"70 Minute Butterflied Roast Turkey","ingredients":"ground turkey, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Notes: Make sure your turkey isnt any bigger than 12 pounds or it wont cook in time.
Salting and putting baking powder on the skin and letting it chill overnight makes for moist meat and a very crisp-skinned turkey, but you can skip this step if you dont have time.
The turkey might look a little blotchy and red after the overnight salting.
Thats OK.
Serves 8-9 people.
Put the turkey breast-side down on a cutting board.
Using kitchen shears, cut down one side of the backbone and then cut down the other side.
Chop off the wing tips.
Reserve wing tips and backbone for stock.
Open turkey like a book.
Flip turkey over and press down as hard as you can on the breastbone to flatten the bird.
Put it cut side down on a rack set in a roasting pan and sprinkle the baking powder and salt over the skin.
Refrigerate overnight, or at least 6 hours, uncovered.
Take turkey out of the fridge about an hour before cooking and let it come to room temperature.
Preheat oven to 450F.
Roast turkey for 70 minutes, rotating the pan halfway through, until the juice runs clear when turkey is pierced with a knife.
Let rest for 30 minutes before carving.","url":"https://recipe.bluelayer.org/recipe/42522/70-minute-butterflied-roast-turkey"},{"id":"42521","title":"Upside Down Turkey","ingredients":"ground turkey, raw
butter, without salt
water, bottled, generic","directions":"Preheat oven to 350 degrees F (175 degrees C).
Rinse turkey and remove giblets.
Place turkey upside (breast) down in a roasting pan.
Insert 1/4 cup butter inside the turkey.
Place remaining butter in several pieces around the turkey.
Pour water into the pan.
Cook covered in the preheated oven 3 to 3 1/2 hours until the internal temperature of the thigh has reached 180 degrees F (80 degrees C).","url":"https://recipe.bluelayer.org/recipe/42521/upside-down-turkey"},{"id":"42514","title":"Prebaked Pie Shell","ingredients":"wheat flour, white, all-purpose, unenriched
lard
butter, without salt
salt, table
water, bottled, generic","directions":"In a large bowl, combine the flour with the lard, butter, and salt.
Mix lightly with your fingertips until the dough forms grapesized pieces.
You should still be able to see chunks of fat.
Stir in the iced water.
Lightly knead, handling the dough as little as possible, until the dough forms a ball.
Add a little more iced water if necessary.
Transfer to a plastic bag and shape into a log.
Cut into 2 pieces and place each inside an airtight bag.
Seal the bags, pressing out any air, and chill for 1 hour or as long as 3 days.
The pie dough can be frozen for as long as a week.
Roll out half of the dough to a 12 inch round about 18 inch thick and use it to line a buttered and floured 10 inch pie pan, pressing the dough well into the bottom and up the sides without stretching.
Chill for 30 minutes.
Preheat the oven to 350F (180C).
Cut out a circle of aluminum foil or parchment paper and fit it into the chilled pie shell.
Fill with rice, beans, or ceramic pie weights and bake the pie shell for about 15 minutes, or until the edges are just golden and beginning to pull away from the sides of the pan.
Remove the paper and the weights and return the shell to the oven to finish cooking for 5 to 10 minutes more.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/42514/prebaked-pie-shell"},{"id":"42509","title":"Dry Roasted Edamame Brittle","ingredients":"edamame, frozen, prepared
soy sauce made from soy (tamari)
spices, pepper, red or cayenne
salt, table
sugars, granulated
water, bottled, generic","directions":"Place the edamame, soy sauce, cayenne pepper and salt into a small mixing bowl and stir to combine.
Line a half sheet pan with a silicone baking mat.
Place a 3-quart saucier inside a large cast iron skillet.
Add the sugar and water to the saucier, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil.
Stop stirring, cover, and cook for 3 minutes.
Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes.
Remove from the heat and stir in the edamame mixture.
Working quickly, pour the mixture onto the prepared half sheet pan and spread thin with an oiled spatula.
Cool completely, approximately 30 minutes, and then break into pieces.
Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/42509/dry-roasted-edamame-brittle"},{"id":"42508","title":"Herb Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
chives, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"Preheat oven to 425.
In a large mixing bowl, combine flour, fresh chives, baking powder, and salt.
Using a fork or your fingers, work in butter (cut into small pieces) until small pea-size clumps form.
Mix in milk until the mixture comes together as a sticky dough.
Using a 1/3-cup measure, drop 8 mounds of dough onto a nonstick baking sheet; pat down slightly.
Bake until biscuits are golden brown, rotating baking sheet halfway through, 15 to 20 minutes.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/42508/herb-drop-biscuits"},{"id":"42504","title":"Buggy's Shortbread II","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"In a medium bowl cream butter with an electric mixer for 1 minute at medium speed.
Add powdered sugar while mixer is still running, scraping down the bowl 2 times.
Add flour mixing until just blended.
Place dough between 2 pieces of waxed paper and roll out to a thickness of 1/8 inch.
Place waxed paper on a cookie sheet in refrigerator for 1/2 hour.
Preheat oven to 325 degrees.
Remove top sheet of waxed paper and slid dough off of waxed paper onto floured counter.
Cut with cookie cutters.
Place onto cookie sheet that has been very greased or sprayed lightly with cooking spray.
Sprinkle with colored sugar or other decorations as desired.
Bake for 5-10 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/42504/buggys-shortbread-ii"},{"id":"42503","title":"Dehydrator ' Sour Cream & Onion' Potato Chips","ingredients":"potatoes, raw, skin
yogurt, greek, plain, nonfat
onions, raw
salt, table","directions":"Put all ingredients in a blender or food processor and mix at high speed.
Thinly spread onto a Fruit Roll sheet and dry at 145 degrees for 4 hours or until dry on one side.
With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 hour longer, or until dry enough to break into pieces.","url":"https://recipe.bluelayer.org/recipe/42503/dehydrator-sour-cream-onion-potato-chips"},{"id":"42484","title":"Arthur Style Fish Recipe","ingredients":"sauce, fish, ready-to-serve
lemon juice, raw
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
pancakes, plain, dry mix, complete (includes buttermilk)
leavening agents, baking soda
spices, basil, dried
spices, pepper, black
spices, garlic powder","directions":"Cut fish fillets in half, making triangular shape.
Cover with lowfat milk and lemon juice and chill 3-4 hrs.
Drain off lowfat milk.
Dip fillets in flour to coat each piece lightly.
Let dry on a cookie sheet, making sure pcs don't tough.
Add in oil to deep fryer or possibly heavy pan to a depth of at least 3 inches.
Heat oil to 425 .
Combine pancake mix, basil, pepper, garlic salt and sufficient soda to make a thick batter, about the consistency of buttermilk.
Dip floured fillets in batter and add in to the warm oil one at a time.
Fry 4-5 min.
Remove filets to cookie sheet, again, not letting them touch and keep hot in a 250 oven.
Deep fry remaining filets, keeping the depth of the oil at least 3 inches.
NOTE: Don't heap fish as thiscreates steam in the oven and makes coating soft.","url":"https://recipe.bluelayer.org/recipe/42484/arthur-style-fish-recipe"},{"id":"42475","title":"Kansas City BBQ Ribs","ingredients":"salt, table
spices, fennel seed
sugars, granulated
spices, paprika
spices, chili powder
spices, pepper, black
spices, onion powder
spices, garlic powder
pork, fresh, loin, country-style ribs, separable lean only, raw
sauce, barbecue
honey
vinegar, cider","directions":"Grind salt and fennel seed together in a blender or coffee grinder.
Stir fennel-salt mixture, sugar, paprika, chili powder, black pepper, onion powder, and garlic powder together in a bowl.
Cut each pork slab into 3 pieces, about 5 ribs each.
Pat ribs dry with a paper towel and rub spice mixture over each piece.
Place ribs on a plate, cover with plastic wrap, and refrigerate, 8 hours to overnight.
Allow ribs to sit at room temperature for 1 hour.
Preheat grill between 270 degrees F (132 degrees C) and 300 degrees F (149 degrees C) for indirect grilling and lightly oil the grate.
Grill ribs on the preheated grill with the cover down, turning once, until no longer pink in the center, about 1 1/2 hours.
An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Combine barbeque sauce, honey, and cider vinegar in a small saucepan; bring to a boil.
Reduce heat and simmer until sauce is thickened and smooth, about 10 minutes.
Brush sauce onto ribs.
Cook ribs for 15 minutes; flip, baste the other side, and cook until ribs are glazed and tender when pierced with a fork, about 15 minutes more.
Let ribs stand for 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/42475/kansas-city-bbq-ribs"},{"id":"42467","title":"Hot & Cool Teriyaki Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
sauce, teriyaki, ready-to-serve
spices, pepper, red or cayenne
sauce, ready-to-serve, pepper, tabasco
cream, sour, cultured
salad dressing, mayonnaise, regular
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh
sauce, teriyaki, ready-to-serve","directions":"Discard chicken wing tips.
Combine teriyaki sauce, crushed red pepper and pepper sauce; pour over chicken in large plastic food storage bag.
Press air out of bag; close top securely.
Turn bag over several times to coat all pieces well.
Refrigerate 8 hours or overnight.
Cook wings on grill 4 to 5 inches from hot coals 20 to 25 minutes, or until tender, turning over frequently.
For sauce: Combine all ingredients; refrigerate until ready to serve.
Almonds: you can mix them in the sauce, or you can sprinkle them on top with the crackers.","url":"https://recipe.bluelayer.org/recipe/42467/hot-cool-teriyaki-wings"},{"id":"42462","title":"Glazed Carrots","ingredients":"carrots, raw
butter, without salt
onions, raw
sugars, brown
mustard, prepared, yellow","directions":"Preheat oven to 350 degrees F.
Place cooked carrots in 9\" pie pan, set aside.
In small saucepan over moderate heat, melt butter; add onion and cook until lightly browned, remove from heat.
Stir in brown sugar and mustard; blend and spoon over carrots.
Bake uncovered for 15 minutes or til lightly glazed.","url":"https://recipe.bluelayer.org/recipe/42462/glazed-carrots"},{"id":"42447","title":"Daily Bread -Wheat","ingredients":"water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched","directions":"1) Pour water into your container of choice.
I use a 2 gallon tupper-ware container (but I would love to find a glass or ceramic container!
).
2) Add Salt and yeast.
3) Add wheat flour and wheat germ.
Stir until flour is no longer clumpy.
4) Add white flour, 2 cups at a time.
Stir in in between with a wooden spoon.
(If you have a mixer that can handle bread dough by all means use it!
I don't so I add the four gradually and mix thoroughly with my wooden spoon).
5) Cover loosely, (I use my tupper-ware lid and just do not secure it, or you could use a towel.)
Let sit on the counter for 2 hours.
(I do not find that heat, or no heat makes a difference).
6) Dough can now be used for bread of choice or stored in the fridge.
To bake:.
Make sure you have flour ready to keep your hands covered.
The dough is very sticky.
Heat oven to 400 degrees.
To make Rolls for hamburgers or sandwiches: Sprinkle corn meal on your baking sheet (I use a stone) Flour hands and pull of a piece of dough about the size of a tennis ball, form and place on your baking sheet.
Bake 30 minute.
To make a round loaf: Follow directions as above only used a well floured surface to kneed additional flour into the dough so that it is a nice elastic dough.
(sometimes I skip this step).
Cross the top with a sharp knife and bake 400 degrees for 30-35 minute
To make a loaf to slice: Follow directions as above only after kneading in additional flour use a rolling pin to roll dough out.
Roll like a jelly roll and pinch the ends.
You may slice the top with a sharp knife).
To use for pizza dough: Follow as above but roll out to fit your pizza pan.
Pierce with a fork, and bake 400 for about 15 minute Top with toppings and place back in the oven for 10-15 min depending on toppings and crust thickness.
( a thin crust turns into a wonderfully crispy crust, a thicker crust bubbles up and makes a thick chewy crust).
To make cinnamon rolls: follow as above.
Roll out jelly roll style and coat with melted butter and cinnamon sugar.
Roll jelly roll style and slice.
Bake at 375 for about 40 min -- watch them it depends on how thick they are.
I have found that these proportions last us for sandwiches for lunch and a loaf for dinner.
Our menu dictates how often I make it but it is about every other or every third day.
But it is so easy it is not a big deal to thow it all in the bin and forget about it till later.","url":"https://recipe.bluelayer.org/recipe/42447/daily-bread-wheat"},{"id":"42438","title":"Pumpkin Pecan Oatmeal","ingredients":"oats
pumpkin, raw
sugars, granulated
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
nuts, pecans
pears, raw","directions":"In medium saucepan, bring milk, powdered milk, and pie spice to a boil; stir in oats.
Return to a boil; reduce heat to medium.
Cook 1 minute for quick oats or until most of liquid is absorbed, stirring occasionally.
Stir in pumpkin, sugar substitute, and pears; cook 1 minute.
Let stand until desired consistency.
Spoon oatmeal into four cereal bowls.
Top with yogurt and pecans.","url":"https://recipe.bluelayer.org/recipe/42438/pumpkin-pecan-oatmeal"},{"id":"42431","title":"Blue Ribbon Apple Pie- Lighter Version","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
vinegar, cider
water, bottled, generic
apples, raw, with skin
apples, raw, with skin
apples, raw, with skin
apples, raw, with skin
lemon juice, raw
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"For Crust: Combine flour and salt in a bowl.
\"Cut in\" butter and shortening until it resembles coarse meal.
Add vinegar and sprinkle with ice water, 1 Tbsp at a time, mixing with a fork in between until dough is moist and crumbly.
Divide in half.
Press each half together and wrap loosely in plastic wrap.
Roll each into 11 inches rounds and chill 1 hour.
For Filling: Preheat oven to 450F.
Combine apples and lemon juice in a large bowl.
In a small bowl combine sugar, brown sugar, flour, cinnamon and salt.
Sprinkle over apples in large bowl and toss to combine.
Remove 1 round of crust dough from fridge, unwrap and place in a 9-inch pie pan lightly coated with cooking spray or a little butter.
Allow extra dough to extend over the edge.
Spoon apple mixture into crust dough.
Top with remaining crust dough half from fridge (unwrapped of course).
Press edges of bottom and top together to seal in the apples- making it pretty if you can!
Cut 6 1-in.
slits across crust dough with a sharp knife.
Brush with milk and sprinkle with sugar.
Place on a baking sheet and bake at 450F for 15 minutes.
Reduce oven temp to 375F and bake an additional 45 minutes.
Cover edges of crust with tin foil if they brown too much before the time is up.","url":"https://recipe.bluelayer.org/recipe/42431/blue-ribbon-apple-pie-lighter-version"},{"id":"42426","title":"Dark Chocolate Toblerone Truffles","ingredients":"cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
honey
nuts, almonds
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"FILLING.
In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.
Stir in 250 g of chocolate pieces until smooth, stir in liquid honey and nougat pieces.
Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.
Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour.
Do not overbeat or mixture will separate.
Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.
Cover and refrigerate for 30 minutes or until firm.
Sift icing sugar into a pie plate.
Working with rounds from one baking sheet at a time, lightly roll in icing sugar.
Gently roll each round between fingertips to round off tips.
Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
COATING.
In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.
Remove from heat, let cool slightly.
Place crushed, toasted almonds into a pie plate.
Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off.
(If chocolate thickens while you work, rewarm gently over hot stove.
Place balls in crushed almonds.
Using two clean forks, roll truffles in almonds and refrigerate on wax paper-lined baking sheet until hardened.
(Optionally can roll in sifted cocoa instead).
Place truffles in candy cups and store in airtight container in refrigerator until just before serving.
Can be refrigerated for up to 1 week or frozen up to 3 months.","url":"https://recipe.bluelayer.org/recipe/42426/dark-chocolate-toblerone-truffles"},{"id":"42424","title":"Campers' Sausage Supper","ingredients":"potatoes, raw, skin
fresh red onions,
pork sausage, link/patty, unprepared
spices, rosemary, dried","directions":"Get grill going.
Prepare an aluminum foil bag.
Wash potatoes, chunk up into bite size pieces, and add to bag.
Chunk up red onion and add to bag.
Remove skin from sausage, cut into bite size pieces, and add raw sausage to vegetables.
Sprinkle on rosemary.
Seal bag.
Grill in covered grill for 45 minutes.
Or bake in covered casserole at 450 degrees.","url":"https://recipe.bluelayer.org/recipe/42424/campers-sausage-supper"},{"id":"42415","title":"Easy Blueberry Crumble","ingredients":"blueberries, raw
sugars, granulated
butter, without salt
oats","directions":"Heat oven to 350 degrees.
In a 9 inch pie plate toss blueberries with sugar.
In a small blow combine butter and oatmeal.
Mix with a pastry cutter or folk until mixture forms coarse crumbs; sprinkle over blueberries.
Bake 30-35 minutes or until mixture bubbles around edges and is light brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/42415/easy-blueberry-crumble"},{"id":"42409","title":"Pfeffernuesse (Peppery Gingerbread)","ingredients":"butter, without salt
molasses
sugars, granulated
spices, ginger, ground
spices, anise seed
spices, pepper, black
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, powdered
lime juice, raw","directions":"Mix flour and baking soda and set aside.
Bring butter, dark molasses, sugar, and spices in a pot to a boil and remove from heat.
Add flour at once and stir in quickly.
Let dough cool down.
Then wrap into cling film and put into the fridge.
Leave it there overnight.
On the next day: The dough should be very firm.
Halve it with a knife.
Set one half aside for the moment.
Divide the halved dough into 8 pieces.
Each of the 8 pieces divide into 3 little pieces (they should have almost the size of nuts).
First knead the little pieces of dough, so that they get a little waxier.
Then roll them between your hands to form a little ball.
Place them on a plate and put in the fridge.
Do the same with the second half of the dough.
Let the dough balls rest in the fridge for one hour.
Meanwhile preheat oven (360 F, 180 C).
Line out two baking trays with baking paper.
Take the dough balls out of the fridge and put them on the baking tray.
Put baking tray into the lower third of the oven and bake for 12 to 15 minutes.
Cookies will flatten a bit and should be golden.
They are still soft.
Put them on a cooling rack and let the them cool completely.
While the first batch is baking do the same as described above with the second half of dough.
Mix powdered sugar with as little lime juice as possible to form a glaze.
The glaze should be pasty, so use as much lime juice you need to get this consistency.
Decorate the Pfeffernusse with the glaze.
I use an icing bag with a very small opening to decorate the Pfeffernusse with the pasty glaze.
Store the Pfeffernusse between layers of parchment paper in an airtight container.
You can store them in a dry and not too warm place for about 4 weeks.
NOTE: I use anise seeds and ground them freshly.
The anise flavour will be more intense.
Cooking time does not include time for cooling (overnight and additional 1 hour).
Passive work (baking) time is for 1 baking tray.","url":"https://recipe.bluelayer.org/recipe/42409/pfeffernuesse-peppery-gingerbread"},{"id":"42379","title":"TX'S Style ~ Homemade 80% Organic Cacao w/Almonds","ingredients":"butter, without salt
chocolate, dark, 70-85% cacao solids
honey
vanilla extract","directions":"On medium heat, double boiler or what I use is a pot with a glass bowl, fill the the pot about half full.
Add cacao butter, cacao powder, honey and vanilla cook stirring untill desolved
Add slivered organic almonds and pore into a glass container, I used a glass pie plate, spread out evenly and place in refrigerator
Once it is hard, slice with a knife and enjoy!","url":"https://recipe.bluelayer.org/recipe/42379/txs-style-homemade-80-organic-cacao-w-almonds"},{"id":"42373","title":"Fresh Strawberry Sorbet With Shortbread Cookies","ingredients":"water, bottled, generic
sugars, granulated
strawberries, raw
lime juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"To make the sorbet: Combine 1 cup water and 1 cup sugar in a medium saucepan.
Stir over medium-high heat until sugar dissolves and mixture comes to a boil.
Reduce heat and simmer 5 minutes.
Transfer to a bowl and chill until cold.
Puree quartered strawberries in processor until smooth.
Add lime juice and sugar syrup; process until blended.
Chill mixture until cold, about 1 hour.
Transfer strawberry mixture to ice cream maker and process according to manufacturer's instructions.
Spoon sorbet into container; cover and freeze until firm, about 4 hours.
Can be made 3 days ahead.
Keep frozen.
To make shortbread cookies: Preheat oven to 300 degrees.
Lightly butter 9-inch diameter springform pan.
Whisk flour, sugar, and salt in a medium bowl to blend.
Add 1/2 cup butter and rub in with fingertips to make a coarse meal.
Gather dough together and form into ball; flatten into a disk.
Roll out dough on lightly floured surface to 1/2 inch thick round.
Transfer round into prepared pan.
Using fingers, press dough evenly over bottom to edges of pan.
Using the tip of a small sharp knife, score dough into 8 equal triangles, then pierce all over with fork.
Bake until shortbread is cooked through and pale golden, about 45 minutes.
Using tip of knife, cut warm shortbread into triangles along scored lines.
Run knife around shortbread to loosen.
Cool in pan at least 30 minutes.
Release springform pan sides.
Using spatula, carefully remove shortbread from pan (shortbread will be fragile).
Can be made 1 day ahead.
Store in airtight container in single layer at room temperature.
To serve: Scoop sorbet into individual glasses or bowls; garnish with fresh strawberries.
Serve Shortbread Cookies alongside.","url":"https://recipe.bluelayer.org/recipe/42373/fresh-strawberry-sorbet-with-shortbread-cookies"},{"id":"42370","title":"Melt In Your Mouth Cookies III","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Combine the butter, flour and confectioners' sugar together.
At first it will have a pie crust consistency.
Roll into one large log and wrap in wax paper or plastic wrap.
Chill for at least one hour.
Preheat oven to 350 degrees F (175 degrees C).
Slice chilled log into 1/4 inch thick slices.
Place cookies on a baking sheet.
Bake at 350 degrees F (175 degrees C) for 10 minutes.
Watch carefully so they don't burn.","url":"https://recipe.bluelayer.org/recipe/42370/melt-in-your-mouth-cookies-iii"},{"id":"42368","title":"Breadsticks for Dips (Bread Machine)","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry","directions":"Put ingredients in the bread maker in the order listed.
Set to dough setting.
After the machine has finished, punch down dough and divide into 16 equal pieces.
Roll each piece into a breadstick shape.
Place onto a cookie sheet lightly dusted with cornmeal to prevent sticking.
Let rise for 30-45 minutes - till doubled.
Bake at 400 degrees for 12-15 minutes - till golden brown.","url":"https://recipe.bluelayer.org/recipe/42368/breadsticks-for-dips-bread-machine"},{"id":"42358","title":"Pie Topping (For Store Bought Pies)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
butter, without salt","directions":"Mix together the dry ingredients making sure it's all combined.
Add the butter until it becomes crumbly.
Place it on top of the pie and, with the tines of a fork, spread it over the entire top of the pie.
Bake at 350 degrees for 20-25 minutes (keeping an eye on it so it doesn't burn).","url":"https://recipe.bluelayer.org/recipe/42358/pie-topping-for-store-bought-pies"},{"id":"42355","title":"Peanut Butter Cups","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
cookies, graham crackers, plain or honey, lowfat
sugars, powdered","directions":"Crush the chocolate into small pieces.
Put 1/2 the amount of chocolate into a heat-resistant bowl, then melt in a microwave.
Keep a close watch, mixing every few seconds, to make sure it doesn't burn.
You can also use a double boiler.
Fill each paper cup with about 1 tablespoon, and use the back of a spoon to spread it along the inside edges.
Set the cups on a platter, then chill in the refrigerator until the chocolate hardens to make the chocolate cups.
(About 1 hour.)
Using a food mill, crush graham crackers into a powder, or put the crackers in a sturdy plastic bag and crush with a rolling pin or an empty bottle.
Put the peanut butter into a heat-resistant bowl and microwave for a few seconds until soft.
Be careful not to heat it for too long or it will get runny.
Add the powdered sugar and crackers and mix well.
If using unsalted peanut butter, add a pinch of salt.
Put a spoonful of peanut butter into each chocolate cup.
Leave enough room at the top to seal with chocolate.
Return the platter to the refrigerator to chill until the peanut butter hardens.
It doesn't have to be brittle, when it looks like the peanut butter has set, it's done.
Melt the remaining 1/2 of the chocolate and cover each cup.
Use the back of a spoon to evenly spread the chocolate, taking care not to leave gaps.
Chill in the refrigerator again to harden.
Leave for at least one hour, or overnight if possible, to let the flavor of the peanut butter insides blend.
Peel the paper off carefully to keep the shape of the corrugated sides intact, then they're done!
Enjoy the nice combination of chocolate and peanut butter!
When I don't have enough chocolate, I use a type that melts easily.
Reese's uses milk chocolate, so that's the basic recipe, but feel free to use bitter chocolate.
I use Skippy Creamy Peanut Butter.
It's essential to use salted peanut butter.
Use the crunchy type, if you like.
If you don't have graham (whole wheat) crackers, you can use Bran crackers that have wheat germ.
I recommend plain.
The powdered sugar gives a silky texture.
You can also transform granulated sugar into powdered sugar by processing it in a food mill!
Variation: I melted white chocolate into the leftover 1/2 batch of chocolate and decorated the tops with different colored chocolate.
If you prefer, you can reduce the amount of peanut butter from 250 g to 180 g. You can also reduce the amount of graham crackers and sugar each from 60 g to 50 g.","url":"https://recipe.bluelayer.org/recipe/42355/peanut-butter-cups"},{"id":"42352","title":"Crunchy Part of a Cadbury's Crunchie Bar","ingredients":"sugars, granulated
syrups, corn, light
leavening agents, baking soda","directions":"Grease an 8 inch square pan with butter.
Off the heat (that means on the counter), mix the sugar and the syrup in a heavy-bottomed saucepan (use a pretty big saucepan, you'll thank me later).
Now put the pan over a medium to low heat and simmer for 3-4 minutes (Nigella bases this on using an 8-inch diameter saucepan).
The mixture is ready to come off the heat when it's a thick, bubbling bunch of gook, the color of light sand and no darker -- don't let it get any darker than that, or you'll end up with burnt and smelly sugar goop!
Take the stuff off the heat and quickly whisk in the baking soda.
Watch the caramel foam up like something out of a sci-fi film (this is the part where you thank me for telling you to use a large pot).
Pour the foamy stuff into the pan and leave it to set.
This will take several hours.
Be patient.
You can try and cut it into squares, but it will be a fruitless task.
Best bet is to just bash it into a bunch of different shaped pieces.
This is good frustration therapy.
You can dip the pieces into melted chocolate to make your own Cadbury's Crunchy bars, or you could fold splinters of this into either homemade or bought vanilla icecream for honeycomb ice cream.","url":"https://recipe.bluelayer.org/recipe/42352/crunchy-part-of-a-cadburys-crunchie-bar"},{"id":"42328","title":"Wild Blueberry Pie","ingredients":"oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
yogurt, greek, plain, nonfat
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
blueberries, raw
sugars, granulated
lemon juice, raw
spices, nutmeg, ground
cornstarch
water, bottled, generic
butter, without salt","directions":"Preheat the oven to 425 degrees F. Combine the oil, milk or yogurt, and salt in a mixing bowl.
Stir in the flour to form a ball of dough, adding a little oil and milk or yogurt if necessary to keep the ball together.
Separate the dough into two balls and place them in the refrigerator for 5 to 10 minutes.
In another mixing bowl, combine the filling ingredients - the berries, sugar, lemon juice, and nutmeg.
Dissolve the cornstarch in the 4 tablespoons of water and stir well into the other ingredients.
Roll out the chilled dough into bottom and top crusts for an 8- or 9-inch pie pan.
To prevent sticking, place the dough discs between sheets of wax paper.
Roll from the center to the perimeter, turning them over a few times, so that the discs will be formed evenly.
Peel off the paper.
Place the bottom round in the ungreased pie pan and trim off the dough along the rim.
Spoon in the filling and top it with pats of the butter.
Put the top in place, pinching along the perimeter.
To help the crust develop a good color, brush the 2 tablespoons of milk or yogurt over the top and sprinkle the tablespoon of sugar.
Make a few cuts in the top to let the steam our.
Bake initially at 425 degrees F for 10 minutes, then turn the oven down to 375 degrees and cook for another 35 minutes or until the crust shows good color.","url":"https://recipe.bluelayer.org/recipe/42328/wild-blueberry-pie"},{"id":"42325","title":"Almond Chicken","ingredients":"soy sauce made from soy (tamari)
spices, ginger, ground
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
spices, pepper, black
oil, corn, peanut, and olive","directions":"In large bowl, combine tamari sauce, ginger and garlic powder.
Cut chicken into bite size chunks and marinate in tamari mixture while preparing other ingredients.
In another bowl, combine flour, almonds, salt and pepper and mix well.
Heat oil in large skillet or wok on high heat.
When oil is hot, coat the chicken pieces with the flour mixture and add to pan/wok.
Reduce heat to medium.
Cover and cook until chicken is done, stirring often (about 20 minutes).
Serve over brown rice.","url":"https://recipe.bluelayer.org/recipe/42325/almond-chicken"},{"id":"42321","title":"Smoked Salmon","ingredients":"water, bottled, generic
salt, table
sugars, granulated
fish, salmon, atlantic, wild, raw","directions":"Fill a nonmetallic container with 2 cups warm water.
Add salt and sugar and mix untill desolved.
Add rest of water ( cold ).
This may be doubled if you need more brine.
Cut the fillets into equal size chunks or strips.
Immerse prepared fish completely in the brine solution.
Brine 1 inch thick pieces 8-12 hours or overnight in the refrigerator.
Pieces to 1/2 inch thick about 4 hours.
Stir Solution occasionally.
You may also use zip-lock bags for this step.
Remove fish from brine, rinse and blot dry with papertowels.
Place fish on racks and let dry for about 1 hour.
You will notice a tacky glaze on the surface of the fish.
It is now ready to place in the smoker.
Start smoker before adding fish so you have it going when you put it inches.
1 inch thick fillets will take 8-12 hours to smoke, using 3 panfuls of smoking chips ( Alder chips are best for fish).
Fillets to 1/2 inch will take 5-8 hours, using 2 panfuls of chips.","url":"https://recipe.bluelayer.org/recipe/42321/smoked-salmon"},{"id":"42304","title":"Kittencal's Layered Baked Candied Yams","ingredients":"sweet potato, raw, unprepared
sugars, brown
butter, without salt
nuts, pecans
pumpkin, raw","directions":"Set oven 400F.
Wrap each yam in foil then prick holes in each.
Place on a baking sheet and bake until just fork tender (do not overbake) this should take anywhere from 1 to 1-1/2 hours depending on the size of the yams.
Carefully remove the foil and allow the yams to cool completely (this may be done up to 1 day ahead).
Using fingers remove the skins from yams.
Slice into about 1-inch slices crosswise.
For the topping; in a bowl combine the brown sugar, soft butter, nuts and pumpkin pie spice; using your fingers mix until crumbly.
Butter a 9 x 9-inch baking pan.
Layer half of the sliced yams into bottom of the dish, then sprinkle with half of topping.
Layer the remaining yams on top then sprinkle the remaining half of the topping on top.
Bake at 400F until the topping melts and is bubbling (about 20 minutes).","url":"https://recipe.bluelayer.org/recipe/42304/kittencals-layered-baked-candied-yams"},{"id":"42298","title":"Easiest Chicken and Noodles Ever","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
water, bottled, generic
egg substitute, powder","directions":"Place chicken in crock pot, sprinkle with salt and pepper, and add water.
Cover and cook on low 8 to 10 hours or high 4 to 5 hours.
Remove chicken from crockpot and place on platter.
Turn crockpot to high (if not there already) and add noodles.
Debone and dice chicken into small pieces.
Stir chicken into noodles and broth.
Cook 30 to 45 minutes more on high, stirring occasionally.","url":"https://recipe.bluelayer.org/recipe/42298/easiest-chicken-and-noodles-ever"},{"id":"42282","title":"Sticky Peachy Chicken","ingredients":"jams and preserves, apricot
sauce, barbecue
onions, raw
soy sauce made from soy (tamari)
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 350.
Mix jam, bbq sauce, onion and soy sauce.
Put chicken pieces in baking dish.
Top with sauce.
Cover and bake for 30 minutes, then turn and baste.
Bake another 30 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/42282/sticky-peachy-chicken"},{"id":"42270","title":"Apple Pie Slinger Milkshake","ingredients":"apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
ice creams, vanilla
butter, without salt
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Blend apple, apple juice, ice cream, butter, sugar, cinnamon, and nutmeg in a blender until smooth.","url":"https://recipe.bluelayer.org/recipe/42270/apple-pie-slinger-milkshake"},{"id":"42261","title":"Pork Loins in Tarragon Sauce","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
mustard, prepared, yellow
butter, without salt
spices, tarragon, dried
soup, beef broth or bouillon canned, ready-to-serve
cream, whipped, cream topping, pressurized","directions":"Cut Pork into serving size pieces.
Sprinkle with salt and pepper, rub with mustard.
Melt butter, and fry pork chops.
Remove when dome.
Stir beef broth and tarragon into the skillet.
Add whipping cream, and salt and pepper to taste.
Return pork chops and simmer until cooked through.","url":"https://recipe.bluelayer.org/recipe/42261/pork-loins-in-tarragon-sauce"},{"id":"42260","title":"Smen","ingredients":"butter, without salt
spices, oregano, dried
salt, table","directions":"In a medium saucepan, melt the butter over low heat.
Wrap the oregano in a small piece of cheesecloth.
Tie the sachet with cotton string, and set in the butter.
Simmer until the butter separates into a clear, golden liquid and a milky sediment, 25 to 30 minutes.
Carefully pour off the golden liquid (clarified butter), and strain through a piece of clean, fine muslin.
Discard the milky sediment and oregano sachet.
Transfer to a hot sterilized glass jar.
Add the salt and mix until dissolved.
Cover and let stand in a cool place until the mixture becomes pungent, 1 to 2 weeks.
Drain any liquid from the jar and refrigerate the butter.
Use within 6 months.","url":"https://recipe.bluelayer.org/recipe/42260/smen"},{"id":"42254","title":"Almond-Poppy Seed Swirls","ingredients":"butter, without salt
nuts, almonds
spices, poppy seed
sugars, brown
sugars, granulated
spices, cinnamon, ground
wheat flours, bread, unenriched","directions":"Brush 13x9x2-inch glass baking dish with 1 tablespoon melted butter.
Combine almonds, poppy seeds, brown sugar, sugar and cinnamon in shallow dish.
Cut bread dough into 12 equal pieces.
Roll out 1 dough piece on floured surface to 9x1-inch strip.
Dip both sides of dough strip into melted butter, then dip into almond mixture, coating well.
Roll up into spiral and stand in prepared baking dish.
Repeat with remaining dough pieces, melted butter and almond mixture.
Sprinkle any remaining almond mixture over rolls.
Drizzle with any remaining melted butter.
Let rolls rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
Preheat oven to 375F.
Bake rolls until golden brown, about 25 minutes.
Serve rolls warm.","url":"https://recipe.bluelayer.org/recipe/42254/almond-poppy-seed-swirls"},{"id":"42252","title":"Caramel Candy","ingredients":"butter, without salt
sugars, brown
sugars, granulated
syrups, corn, light
cream, fluid, heavy whipping
nuts, pecans
vanilla extract","directions":"Generously grease a 9 x 12 x 2-inch pan using 1/4 cup (1/2 stick) of the butter.
In a large saucepan, mix the brown sugar, granulated sugar, corn syrup, and 1 cup of the cream.
Heat until the mixture begins to boil.
Slowly stream the remaining 1 cup cream into the mixture, stirring while its boiling.
Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244F.
Remove the pan from the heat and add the remaining 1/2 cup butter, the chopped pecans, and the vanilla.
Pour the candy into the buttered pan.
Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour.
Cut into 1-inch squares.
Cut waxed paper into 4-inch squares and wrap each piece of candy individually.
Store in the refrigerator.
Remove the candy from the refrigerator and allow it to soften slightly before serving.
The wrapped candys flavor is improved by aging in the refrigerator for 2 weeks.
The recipe in my file is written on the back of a mimeographed copy.
Does anyone even remember the mimeograph machine?
We retired teachers sure do.","url":"https://recipe.bluelayer.org/recipe/42252/caramel-candy"},{"id":"42246","title":"New York style pizza dough","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"put water in a metal bowl (I use 5qt.
kitchen aid mixer with a dough hook) add yeast,sugar,salt, and olive oil and mix until dissolved.
add the flour a little at a time and mix until dough pulls away from sides of bowl and is on hook.
mix on low for 4 minutes.
let the dough rest for 5 minutes then mix again on med low setting for an additional 2 minutes.
immediately divide the dough into 3 equal pieces.
round each piece into a ball and rub with olive oil.
place each ball in a zippered bag or dough container and refrigerate overnight or freeze any pieces you will not be using the next day.
The next day remove the dough 2 hours prior to use to allow the gluten to relax and remove the chill.
place a baking stone on the middle shelf of oven and preheat on the highest setting for 1 hour.
shape the dough using the toss and spin method stretching to a diameter of about 12 inches.
dough should be about 1/4 inch think and slightly thicker toward edge.
transfer dough to a peel or inverted sheet pan dusted with flour or cornmeal.
add sauce and toppings and slide onto the stone.
should take about 12 minutes to bake.
when done crust should be crisp and slightly charred on edge and cheese should be bubbling and just beginning to caramelize.
The underside of crust should be brown and crisp...not white and soft.","url":"https://recipe.bluelayer.org/recipe/42246/new-york-style-pizza-dough"},{"id":"42234","title":"Butter Cookie Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Sift dry ingredients together -- I stir in a big bowl.
Use a pastery blender or a fork, cut butter in until it looks like dry crumbs.Sprinkle cold water 1 tablespoon at a time, stir until moist.
Shape into balls, wrap in wax paper or plastic wrap and chill for 1 hour.
Can freeze up to 3 weeks.
Makes 2 crusts.","url":"https://recipe.bluelayer.org/recipe/42234/butter-cookie-pie-crust"},{"id":"42218","title":"Churro Flavored Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
spices, cinnamon, ground
sugars, granulated
spices, cinnamon, ground
salt, table","directions":"Combine sugar.
Cinnamon and salt in a small bowl mix to blend.
Have popcorn cooled on large platter or sheet pan.
Drizzle hot melted cinnamon chips over popcorn, stir gently to have some on each piece of popcorn
Sprinkle cinnamon sugar mixture over and mix while warm so it sticks.
Chill 30 minutes to harden and set cinnamon.. Store in a plastic bag.","url":"https://recipe.bluelayer.org/recipe/42218/churro-flavored-popcorn"},{"id":"42205","title":"THE DOUGH","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"Combine flour, sugar, salt and baking powder.
Cut the butter into small pieces and then mix it into the flour by hand.
Use your fingers to break up the butter pieces further and incorporate them into the flour.
Mix in the water until the dough comes together.
Scrape the dough out of the bowl, shape it into a cylinder, wrap it in plastic wrap, and refrigerate it for one hour.","url":"https://recipe.bluelayer.org/recipe/42205/the-dough"},{"id":"42195","title":"Copycat Somoa Girl Scout Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, and salt.
In 3 increments, add the flour mixture to the creamed butter, mixing between each addition and scraping the sides of the bowl as necessary.
Add the milk and vanilla extract, blending until combined and the dough begins to come together in large pieces.
Use your hands to divide the dough in half and makes disc like shapes with each one.
Wrap them each in plastic wrap and refrigerate until firm, about 1 hour.
Once the dough has chilled, roll each disk out onto a lightly floured surface until it is about 1/8 inch thick.
Cut out as many cookies as possible with a donut shaped cookie cutter.
Place the cut out cookies on a Silpat or parchment paper lined baking sheet.
Repeat with remaining dough.
Bake the cookies for about 10-12 minutes, rotating the baking sheet halfway through, until the cookies are a pale golden brown.
Immediately transfer to a wire rack and cool completely.
Spread coconut flakes on a baking sheet lined with parchment paper.
Bake the coconut for about 10 minutes in a 350F oven until toasted, stirring frequently to ensure even browning and so that it does not burn.
Remove from oven and set it aside.
Melt the caramels, milk, and salt on low on the stove.
Cook, stirring until the caramels are fully melted.
Remove from heat and combine 3/4 of the caramel mixture with the toasted caramel in a large bowl.
Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut/caramel mixture.
Repeat for each cookie.
If the coconut/caramel mixture becomes too hard to manage, reheat mixture on very low heat until spreadable again.
Melt the dark chocolate in microwave on on stove on low.
Once fully melted, dip the bottoms of the cookies in the chocolate and place them on wax paper.
Drizzle some chocolate over the tops of the cookies as well.
Let the cookies sit until chocolate fully hardens.
Helpful tips!
*No donut shaped cookie cutter?
Use a regular cookie cutter and a small dry spice lid for the smaller hole.
*If dough is too firm after being in the fridge, let it rest at room temp for 10 min.
*The shortbread should be very pale in color.
When in doubt, underbake it!
*Coconut burns very quickly so keep an eye on it and stir often!
*Spreading the cookies with the reserved 1/4 cup of caramel gives the coconut mixture a sticky base to adhere to.","url":"https://recipe.bluelayer.org/recipe/42195/copycat-somoa-girl-scout-cookies"},{"id":"42190","title":"Crockpot Chicken with Mushrooms & Onions","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mushrooms, white, raw
onions, raw
soup, cream of chicken, canned, condensed
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
bacon, meatless","directions":"Add the chicken pieces into the Crockpot.
Top with the mushrooms and onions.
Add the can of soup, chicken broth, salt and black pepper.
No need to mix.
Cover and cook on LOW setting for 4 to 6 hours.
Cook the bacon in a skillet until crisp, drain and discard fat and drain on paper toweling.
To serve, crumble the bacon over the chicken.","url":"https://recipe.bluelayer.org/recipe/42190/crockpot-chicken-with-mushrooms-onions"},{"id":"42175","title":"Cajun Dry Rub (Spieler) Recipe","ingredients":"spices, paprika
spices, cumin seed
spices, thyme, dried
onions, raw
spices, garlic powder
spices, oregano, dried
spices, pepper, black
spices, pepper, red or cayenne","directions":"Combine.
Notes: makes sufficient for about 2 pounds of food.
See Also \"Grilling3: Marinades and Rubs\"","url":"https://recipe.bluelayer.org/recipe/42175/cajun-dry-rub-spieler-recipe"},{"id":"42155","title":"Stir Fried Asparagus","ingredients":"asparagus, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
cornstarch
water, bottled, generic
oil, olive, salad or cooking
mushrooms, white, raw
spices, pepper, black","directions":"Cut asparagus into 1\" pieces and steam lightly.
Mix 1/2 c water and the dry boullion; reserve.
Mix cornstarch and 1T water; reserve.
Heat oil in wok or 12 inch skillet over medium heat.
Add asparagus, mushrooms, salt & pepper.
Stir fry about 1 minute.
Stir in bouillion mixture and heat to boiling.
Stir in cornstarch mixture.
Cook and stir until thickened, about 10 seconds.
Serve as a side dish or entree.","url":"https://recipe.bluelayer.org/recipe/42155/stir-fried-asparagus"},{"id":"42147","title":"Caramel Corn Clusters","ingredients":"oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
leavening agents, baking soda
oil, corn, peanut, and olive","directions":"Heat oil with 3 kernels in a 3-quart heavy saucepan, covered, over moderate heat until 1 or 2 kernels pop.
Remove lid and quickly add remaining kernels, then cook, covered, shaking pan frequently, until kernels stop popping, about 3 minutes.
Remove from heat and uncover.
Line bottom of large shallow baking pan with foil.
Lightly oil foil.
Melt vegan butter in a 6-quart heavy pot over moderate heat.
Add brown sugar and rice syrup and bring to a boil over moderate heat, stirring, then boil, without stirring, until syrup registers 300F on the thermometer, 8 to 10 minutes.
Remove pot from heat.
Using wooden spoon, stir salt and baking soda into syrup, then quickly stir in peanuts and popcorn to coat.
Immediately spread mixture in baking pan as thinly and evenly as possible.
Cool completely, and then break into bite-size pieces.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/42147/caramel-corn-clusters"},{"id":"42145","title":"Basic Pie Crust I","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Process the flour and salt in a food processor for 20 seconds.
Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds.
With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together.
Knead the dough for several turns on a lightly floured surface to bring it together.
Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refrigerate for at least an hour.
To roll out the dough, place the chilled dough between 2 pieces of waxed paper (helps tremendously in rolling out!)
and roll it out to a circle 2 inches bigger than the size of the pie pan.
Fit the dough into a 9-inch (greased) pie plate and trim the edges.
Keep the crust in the refrigerator until ready to fill.
If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).","url":"https://recipe.bluelayer.org/recipe/42145/basic-pie-crust-i"},{"id":"42134","title":"Granola Ice Cream Pie","ingredients":"cereals ready-to-eat, granola, homemade
butter, without salt
ice creams, vanilla","directions":"Blend granola and melted butter.
Pat mixture firmly into a 9\" pie plate.
Chill until firm, about 20 minutes.
Pack scoops of ice cream into pie shell.
Cover with plastic wrap.
Freeze until 10 minutes before serving time.
Sprinkle additional granola over the top just before serving.","url":"https://recipe.bluelayer.org/recipe/42134/granola-ice-cream-pie"},{"id":"42132","title":"Mom's Pie Crust for a Double Crust Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift flour and salt together in a bowl.
Cut in shortening until it looks like coarse crumbs.
Add water until dough forms.","url":"https://recipe.bluelayer.org/recipe/42132/moms-pie-crust-for-a-double-crust-pie"},{"id":"42121","title":"White Chocolate Almond Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, almonds
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked","directions":"1) Prepare a sheet pan with a sheet of parchment paper.
2) Place the white chocolate in a microwave safe glass bowl and microwave for 90 seconds.
3) Take the chocolate out of the microwave and stir vigorously until it is smooth without any lumps.
4) Pour the white chocolate over the parchment paper and spread it to about 1/4 in thickness.
5) Add the nuts and dried fruits to the white chocolate, and gently press them into the chocolate.
6) Let the bark set up until firm, this can take several hours to overnight depending on the climate.
7) When the bark is hard, break or chop it into pieces and serve.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/42121/white-chocolate-almond-bark"},{"id":"42119","title":"Mixed Nut Brittle","ingredients":"sugars, granulated
sweetener, syrup, agave
leavening agents, baking soda
nuts, walnuts, english","directions":"Line baking sheet with silicone baking mat.
Stir together sugar, agave nectar, and 1/2 cup water in large saucepan.
Cover, and bring to a boil over medium-high heat.
Uncover, and cook at a rapid boil 10 minutes, or until mixture reaches 300F according to candy thermometer.
Remove pan from heat, and stir in baking soda.
(Mixture will foam up and change color.)
Stir until mixture is uniform light golden color, then stir in nuts.
Return to heat, and gently stir 1 to 2 minutes, or until caramel is liquid once more.
Pour nut mixture onto prepared baking sheet, and spread to 1/4-inch thickness with spatula.
Cool completely, then break into pieces.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/42119/mixed-nut-brittle"},{"id":"42069","title":"Holiday Eggnog Fudge","ingredients":"eggnog
butter, without salt
syrups, corn, light
sugars, granulated
vanilla extract","directions":"Grease 8-inch square pan.
Lightly, butter edges of heavy saucepan.
Combine eggnog, butter, sugar, and corn syrup in pan.
Cook over medium heat.
Stir constantly!
Make sure sugar dissolves and mixture boils.
Using pastry brush dipped in hot water, wipe edges of pan to remove crystallized sugar.
Using candy thermometer clipped to pan, cook until soft ball stage (280F).
Pour mixture into heat-proof mixing bowl.
Cool to slightly warm (110F).
Add in the vanilla extract; beat well with heavy mixer until thickened.
Pour into greased pan.
\"Score\" fudge into pieces; refrigerate until fudge is firm.
Cut into desired sizes.
Make sure fudge is kept refrigerated, and eat up!","url":"https://recipe.bluelayer.org/recipe/42069/holiday-eggnog-fudge"},{"id":"42064","title":"Barbecued Style Green Beans","ingredients":"bacon, meatless
onions, raw
catsup
sauce, barbecue
sugars, brown
sauce, worcestershire
salt, table
beans, snap, green, raw","directions":"Brown bacon in skillet until crisp, and then break into pieces, reserving 2 tablespoons bacon drippings.
Saute onions in the bacon drippings.
Combine ketchup, barbecue sauce, brown sugar, worcestershire, and salt, and stir into bacon and onions.
Pour mixture over green beans, and mix lightly.
Bake at 350 degrees for 25-30 minutes, or until beans are tender.","url":"https://recipe.bluelayer.org/recipe/42064/barbecued-style-green-beans"},{"id":"42061","title":"Vanilla Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt
nuts, walnuts, english
ice creams, vanilla
chocolate, dark, 70-85% cacao solids","directions":"Combine cookie crumbs with sugar, butter, walnuts.
Blend well; press into greased, 9\" pie pan.
Chill.
Allow ice cream to stand at room temperature until soft.
In large bowl, combine ice cream and creme de cacao.
Beat until blended.
Spoon ice cream into pie shell and place in freezer until firm.","url":"https://recipe.bluelayer.org/recipe/42061/vanilla-ice-cream-pie"},{"id":"42047","title":"Chicken and Peas Au Gratin Casserole","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flours, bread, unenriched
cheese, cheddar
butter, without salt
peas, green, frozen, unprepared
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Preheat an oven to 350 degrees F (175 degrees C).
Heat the olive oil in a skillet over medium heat.
Cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
Toss the bread pieces, Cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9x13-inch baking dish.
Layer the peas and chicken atop the bread layer.
Melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter.
Cook and stir the sauce until smooth and thick, 5 to 7 minutes.
Pour over the casserole.
Top with the remaining bread mixture.
Bake in the preheated oven until the top begins to brown, 30 to 40 minutes.","url":"https://recipe.bluelayer.org/recipe/42047/chicken-and-peas-au-gratin-casserole"},{"id":"42044","title":"Apple Pie Sauce","ingredients":"sugars, granulated
syrups, corn, light
butter, without salt
spices, cinnamon, ground
spices, cloves, ground","directions":"In a microwave-safe bowl, combine sugar, corn syrup, butter, cinnamon and cloves.
Microwave on HIGH in increments of 2 minutes, stirring between each 2 minute period, until the sauce comes to a boil.
Cool slightly and serve warm.","url":"https://recipe.bluelayer.org/recipe/42044/apple-pie-sauce"},{"id":"42041","title":"Curried Peach Relish","ingredients":"peaches, yellow, raw
tomatoes, red, ripe, raw, year round average
fresh red onions,
spices, ginger, ground
salt, table
oil, olive, salad or cooking
spices, curry powder
sugars, granulated
lime juice, raw","directions":"Cut a shallow X in bottom of each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4-quart saucepan of boiling water 10 seconds.
Transfer peaches and tomatoes with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle.
Peel peaches and tomatoes, then halve peaches lengthwise and pit.
Cut peaches into 1-inch pieces.
Coarsely chop tomatoes.
Cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
Add curry powder and cook, stirring constantly, 1 minute.
Add peaches and tomatoes with any juices, sugar, and lime juice and simmer, uncovered, stirring occasionally, until mixture is thick and peaches are tender but still hold their shape, about 8 minutes.
Transfer to a bowl and cool, uncovered, then chill, covered, at least 8 hours.","url":"https://recipe.bluelayer.org/recipe/42041/curried-peach-relish"},{"id":"42031","title":"Frozen Hot Chocolate","ingredients":"cocoa, dry powder, unsweetened
pascha, organic bitter-sweet dark chocolate chips,
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In saucepan over low heat, whisk together cocoa powder, chocolate, 1/4 cup of the whipping cream, the sugar and butter-heat, whisking often til chocolate and butter melted and sugar dissolved.
Gradually whisk in milk and another 1/4 cup of the cream.
Bring just to a boil.
Pour into 9 inch square cake pan.
Let stand for 15 minutes.
Cover and freeze for at least 12 hours (can be prepared to this point and frozen for up to 5 days).
Let stand at room temperature for 5 minutes.
Break into small pieces.
Transfer to food processor along with remaining whipping cream.
Puree, scraping down side of bowl twice, til mixture is thick, smooth and creamy.
Spoon into 4 chilled goblets.
Serve immediately or refreeze for up to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/42031/frozen-hot-chocolate"},{"id":"42023","title":"Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cream, sour, cultured
spartan, real semi-sweet chocolate baking chips,","directions":"Coat bottom and sides of an 8 inch pie plate lightly with butter.
Combine chocolate syrup and chips in a small microwave-safe bowl.
Microwave on high until hot, about 45 seconds.
Stir until smooth.
Reserve 1/2 cup of the chocolate mixture.
Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.
Press mixture over bottom and up sides of prepared pie plate.
Freeze until firm, about 15 minutes.
Combine reserved chocolate mixture and the sour cream in a small bowl and mix well.
Spread half the ice cream in the prepared pie plate.
Drizzle with half the sour cream mixture.
Top with remaining ice cream and drizzle with remaining sour cream mixture.
Freeze pie, covered, until firm, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/42023/chocolate-chip-ice-cream-pie"},{"id":"42017","title":"No Roll Pie Crust II","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a 9 inch pie plate, sift flour, sugar and salt.
make a well in the center and pour in oil and milk.
Mix with a fork, then press into the bottom and sides of pie plate.
To bake: Preheat oven to 450 degrees F (230 degrees C.) Bake for 8 to 10 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/42017/no-roll-pie-crust-ii"},{"id":"42009","title":"Apple Betty","ingredients":"apples, raw, with skin
orange juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt","directions":"Preheat oven to 375 degrees F (190 degrees C).
Lightly grease a 9 inch pie plate.
Mound sliced apples in the pie plate.
Sprinkle with orange juice.
In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt.
Cut in butter until the mixture resembles coarse crumbs.
Scatter over the apples.
Bake in preheated oven for 45 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/42009/apple-betty"},{"id":"41993","title":"Crunchy Granola Breakfast Cereal","ingredients":"oats
seeds, flaxseed
oats
oat bran, raw
wheat germ, crude
nuts, pecans
sweetener, syrup, agave
pumpkin, raw
sugars, brown
water, bottled, generic
oil, canola
vanilla extract
pumpkin, raw
salt, table
dates, deglet noor
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 275 degrees F (135 degrees C).
Line baking sheets with parchment paper.
Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a large bowl.
Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved.
Pour liquid ingredients over rolled oats mixture and stir to coat.
Spread mixture on prepared baking sheets.
Bake in the preheated oven for 1 hour, stirring every 20 minutes.
Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once.
Let cool completely and mix miniature chocolate chips into granola.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/41993/crunchy-granola-breakfast-cereal"},{"id":"41969","title":"Parmesan Encrusted Potato Salad Pancakes","ingredients":"oil, olive, salad or cooking
cheese, parmesan, hard
potatoes, raw, skin","directions":"Makes approximately 4-6 cakes.
(This recipe depends on the amount of leftovers that you have.)
Coat a non stick skillet with olive oil and preheat on medium high.
Add approximately 2 tablespoons of parmesan to the leftover potato salad and mash with a potato masher or fork; some small pieces left whole are perfectly fine.
Do not whip the potatoes or you risk the chance of creating moisture, which will cause your pancakes not to form or hold together as well.
Form small round cakes in your hand approximately 4 in diameter, roughly the size of a hamburger patty.
Layer a square or rectangle baking dish with half of the parmesan cheese and press the potatoes cakes firmly in the cheese to throughly coat the bottom of the cakes.
Liberally coat the tops of the cakes with the remaining parmesan cheese.
Gingerly transfer the parmesan-encrusted potato cakes to the preheated skillet and sear on both sides approximately 4 minutes or until golden brown.
Be careful when you flip the cakes because they are delicate.
Serve warm and enjoy!","url":"https://recipe.bluelayer.org/recipe/41969/parmesan-encrusted-potato-salad-pancakes"},{"id":"41944","title":"Nutty Cinnamon Cookies (Gift Mix in a Jar)","ingredients":"sugars, powdered
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
salt, table
spices, cinnamon, ground
butter, without salt
vanilla extract
sugars, powdered","directions":"r>Creating the Gift in a Jar:
Wash and thoroughly dry a 1-quart wide-mouth canning jar.
Layer the ingredients in the jar as listed above starting with the powdered sugar, flour, walnuts, salt and then cinnamon - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
NUTTY CINNAMON COOKIES GIFT TAG:.
Additional ingredients to be added by the recipient: 1 1/2 cups butter, softened, 1 tsp vanilla extract and 1/2 cup powdered sugar.
COOKIE INSTRUCTIONS:
Preheat oven to 325.
In a large bowl, blend the butter and vanilla extract; add the contents of the jar, and stir until well mixed.
Roll the dough into 1 1/2 inch balls and arrange on an ungreased baking sheet, spacing the cookies about 2 inches apart.
Bake for 15-18 minutes, or until the edges are light brown in color.
Allow to cool for 5 minutes on the baking sheet; then roll each cookie in the powdered sugar.
Transfer to wire racks and cool completely.
Serve immediately or store in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/41944/nutty-cinnamon-cookies-gift-mix-in-a-jar"},{"id":"41937","title":"Peanut Butter Patties","ingredients":"peanut butter, smooth style, without salt
sugars, powdered","directions":"Mix together the peanut butter and sugar in a small bowl.
Line a dinner plate with plastic wrap.
Pinch off small pieces of the peanut butter mixture, about 1/2 teaspoon each, and drop them onto the dinner plate.
Once youve used all of the mixture, freeze the patties.
Fold the Peanut Butter Patties into 1 quart (1 liter) of ice cream as you remove it from the machine.
Peanut Butter Patties can be stored in the freezer, well wrapped, for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/41937/peanut-butter-patties"},{"id":"41928","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Mix together flour and salt.
Cut in shortening into the flour.
Add warm water and knead until the dough is springy.
Place on a piece of parchment paper, over with clean cloth and let rest for 10 min.
In a lightly flour board, use a rolling pin to roll the dough balls into thin circles, 7-8 inches across.
Bake on a hot, ungreased griddle until speckled with brown.
Flip and cook the other side.
To store them, place in a plastic bag in the fridge.","url":"https://recipe.bluelayer.org/recipe/41928/flour-tortillas"},{"id":"41919","title":"Basic Honey Taffy","ingredients":"honey
sugars, granulated","directions":"In saucepan, cook honey, stirring constantly, to soft crack stage 285F or until mixture separates into hard but not brittle threads.
Pour mixture onto a buttered marble slab or similar surface.
As soon as outside edges cool enough to touch, fold to center and make long roll.
Start stretching or pulling while hot.
Pull until honey becomes light and porous and small strings develop.
Cut into short pieces and wrap individually in waxed paper or plastic wrap.
Store in sealed container for at least 2 days to soften.","url":"https://recipe.bluelayer.org/recipe/41919/basic-honey-taffy"},{"id":"41896","title":"Cinnamon Bun Pie","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
salt, table
sugars, granulated
butter, without salt
butter, without salt
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt
cheese, parmesan, hard
vanilla extract
sugars, granulated
salt, table","directions":"Dissolve yeast in warm water and milk.
Knead in dry ingredients.
Add butter.
Let rise for 45 minutes.
After the 45-minute rise, roll out dough into a long rectangle and spread butter over its surface.
Sprinkle it with a generous amount of light brown sugar, cinnamon, and salt.
Roll up the rectangle into a long cylinder.
Cut into fourteen, 2-inch pieces.
Place in a greased 9-by-13-inch pan or two 10-inch pie pans and cover with plastic.
Let rise another 45 minutes before baking 12-22 minutes at 375.
To prepare the frosting, mix butter, cream cheese, extract, sugar, and salt thoroughly.
While the buns are still warm, spread the frosting generously over them and serve immediately.
Watch as they disappear before your very eyes.","url":"https://recipe.bluelayer.org/recipe/41896/cinnamon-bun-pie"},{"id":"41890","title":"Cocoa Krispies Squares","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt chips and peanut butter in top of double boiler.
Add to Cocoa Krispies.
Press into a buttered pan; refrigerate and cut into squares, when ready to serve.","url":"https://recipe.bluelayer.org/recipe/41890/cocoa-krispies-squares"},{"id":"21280","title":"Banana Bread Bites","ingredients":"bananas, raw
water, bottled, generic
spices, cinnamon, ground
salt, table
nuts, walnuts, english
nuts, almonds","directions":"Place the bananas, dates, cinnamon and salt in a food processor and grind to a paste.
Add the nuts and process until a doughy ball-like mixture forms.
Scrape onto a sheet of plastic wrap, cover with another sheet of plastic wrap and roll to a 1/2\" - 3/4\" thickness.
Remove top layer of plastic wrap and cut the dough into 12 pieces.
Wrap individually in plastic wrap and keep in the fridge up to 1 week.","url":"https://recipe.bluelayer.org/recipe/21280/banana-bread-bites"},{"id":"41882","title":"Coffee Thins","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
butter, without salt
sugars, brown
alcoholic beverage, liqueur, coffee, 53 proof","directions":"Combine the flour, cinnamon and salt, In a large bowl, beat the butter and brown sugar with a wooden spoon or a mixer until well blended; srtir in the dissolved coffee.
Add the flour mixture; mix until the dough is blended and begins to clump together (if you're using an electric mixer, set it on low speed).
Pile the dough onto a large piece of plastic wrap.
using the wrap as a guide, shape the dough into a squared-off log 7-inches long.
Chill until quite firm, at least 6 hours and up to 3 days.
Heat the oven to 350F Cut the dough in 1/4 inch slices; set them 1-inch apart on parchment-lined baking sheets.
Bake until the tops look dry and the edges are slightly browned, about 12 minutes.
Transfer to rack to completely cool.","url":"https://recipe.bluelayer.org/recipe/41882/coffee-thins"},{"id":"41866","title":"Sweet and Salty Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
pretzels, soft, unsalted
oil, corn, peanut, and olive","directions":"In the top of a double boiler, melt chocolate over hot, not boiling, water.
Set aside.
Crush peanuts into medium sized pieces and break pretzel sticks into small pieces.
Mix together chocolate, peanuts, and pretzels until well coated.
Spread on waxed paper and cool.
When firm, break into pieces.","url":"https://recipe.bluelayer.org/recipe/41866/sweet-and-salty-candy"},{"id":"41856","title":"Carob Peanut Butter Delights","ingredients":"honey
peanut butter, smooth style, without salt
carob flour
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor","directions":"Mix honey and peanut butter and heat over low heat.
Add carob powder and mix well.
Add rest of ingredients.
Mix.
Pour into a 9x9 inch pan, and cool in refrigerator until hard.
Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/41856/carob-peanut-butter-delights"},{"id":"41824","title":"Shortcut Peach Cobbler","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
peaches, yellow, raw","directions":"Preheat oven 350.
Place butter in a 9x13 pan and melt in oven while it is preheating.
In medium bowl, mix together flour, sugar, and baking powder.
Stir in milk
Remove pan of melted butter from oven.
Pour mixture into pan, evenly, but DO NOT STIR.
Spread pie filling onto batter without stirring.
Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.","url":"https://recipe.bluelayer.org/recipe/41824/shortcut-peach-cobbler"},{"id":"41819","title":"Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix flour, sugar and salt in processor.
Add butter and shortening.
Using on/off turns, process until mixture resembles coarse meal.
Drizzle 3 tablespoons ice water over mixture.
Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
Roll out dough on lightly floured work surface to 12-inch round.
Transfer dough to 9-inch-diameter glass pie dish.
Fold overhang under.
Crimp edges decoratively.
(Can be prepared 2 days ahead.
Cover and refrigerate.)","url":"https://recipe.bluelayer.org/recipe/41819/flaky-pie-crust"},{"id":"41817","title":"Homemade Okara and Soy Milk from Soy Beans","ingredients":"beans, snap, green, raw
water, bottled, generic","directions":"Rinse the soy beans quickly, and soak them in water.
It depends on how warm it is, but if you soak them for about half a day (10 - 20 hours) and the soy beans swell up to about 3 times their original size, that's plenty.
As a general rule, aim for the \"ambient temperature + soaking time in hours\" to total 30.
But it does depend on the temperature.
Put the soaked soy beans plus some of the soaking liquid (400 ml) in a blender and blend.
If you don't have 400 ml of liquid, add water.
This pulverized mixture is called \"namago\" (raw soy base).
Put the namago from Step 2 into a large pot, and simmer over low heat for about 10 minutes.
Spread out a piece of undyed coarsely woven cotton or a large cotton or linen kitchen towel in a bowl (one that's been sewn up into a bag is best suited for this).
Add the Step 3 soy-water liquid to this, and squeeze it out very very well, being careful not to burn yourself.
The squeezed out liquid is 'soy milk', and the fibers left in the cloth is 'okara'.
I got 500 ml of soy milk and 120 g of okara.
The okara is just like the okara sold at tofu stores.
From here on are some extra things: It's really easy to make yuba (tofu skin) from the soy milk!
Put the soy milk in a pan and just heat it up.
A skin will form on the surface.
This is yuba!
To make tofu from the soy milk: Warm up the soy milk to 75C.
Put some nigari (magnesium chloride) in a bowl, and pour the warmed soy milk into the bowl.
After a while (don't touch the contents of the bowl in the meantime) the soy will coagulate, and the tofu is done.
The amount of nigari to use varies, so read the package directions.
Why does nigari make soy milk coagulate?
The magnesium chloride in nigari coagulates the protein in the soy milk.
Calcium sulphate, calcium chloride, glucono delta lactone etc.
are used as coagulants too, according to a book on food chemistry.
Can you make tofu using everyday coagulating agents?
You can add kanten, agar, gelatin and so on to make pseudo-tofu.
Kanten-set tofu has been popular since the kanten boom started.
(Translator's note: kanten became popular a few years ago in Japan as a weight-loss aid.)
However, if you simmer \"tofu\" that's set in this way it will just melt away, so you can't use it in heated dishes.","url":"https://recipe.bluelayer.org/recipe/41817/homemade-okara-and-soy-milk-from-soy-beans"},{"id":"41795","title":"Maple-Roast Parsnips","ingredients":"parsnips, raw
oil, olive, salad or cooking
syrup, maple, canadian","directions":"Preheat the oven to 400 degrees F.
Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
Place the parsnips into a roasting tin.
Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
Pour the maple syrup over the parsnips and transfer the roasting tin to the oven.
Roast the parsnips for 35 minutes, or until they are tender and golden brown.
To serve place on a clean serving dish.","url":"https://recipe.bluelayer.org/recipe/41795/maple-roast-parsnips"},{"id":"41780","title":"Ravioli Lasagna","ingredients":"cheese, parmesan, hard
tomato sauce, canned, no salt added
cheese, mozzarella, low sodium
beef, grass-fed, ground, raw","directions":"Place frozen ravioli in a greased baking dish.
Lay pieces flat without overlapping.
Cover completely with tomato sauce (and browned ground beef, if desired).
You could double the ravioli, sauce and meat if you'd like to have 2 layers.
I only did a single layer because I was only cooking for 2.
Top with shredded mozzarella cheese.
Cover with foil and bake in a 350F oven for approximately 40 minutes.
Uncover and bake an additional 5-10 minutes, until cheese is melted.
During the last 10 minutes, while uncovered, sprinkle with oregano and add some fresh basil leaves.
Serve with Italian bread.","url":"https://recipe.bluelayer.org/recipe/41780/ravioli-lasagna"},{"id":"41769","title":"Maw Maws Slaw","ingredients":"cabbage, raw
cabbage, raw
spinach, raw
fresh red onions,
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
parsley, fresh
salad dressing, mayonnaise, regular
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, pepper, red or cayenne
honey","directions":"In a mixing bowl, toss the cabbages, spinach, red onion, green onions, garlic, and parsley.
Stir in the mayonnaise and Creole Mustard.
Season with salt, pepper, cayenne and honey.
Cover and refrigerate for 1 hour before serving.
Mound on a platter and arrange the fried fish and hushpuppies around the slaw.
Garnish with parsley and Essence.","url":"https://recipe.bluelayer.org/recipe/41769/maw-maws-slaw"},{"id":"41765","title":"Very Berry Skinny Muffins","ingredients":"cranberries, dried, sweetened
orange juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
yogurt, greek, plain, nonfat
vanilla extract
orange juice, raw
nuts, walnuts, english","directions":"Add dried berries and orange juice into a large bowl and let it sit for 1-3 hours.
Preheat oven to 375 F and lightly grease a 12-count standard size muffin pan.
Add flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk them together.
In a separate bowl, add Greek yogurt, vanilla and orange zest and stir to combine.
Strain the berries to separate them from the orange juice and add all of the orange juice into the yogurt mixture.
Add the Greek yogurt mixture into the dry ingredients and stir until incorporated.
Fold in strained berries.
Chop the nuts into small pieces and set them aside for a moment.
Fill muffin cups to about 3/4 full with the batter.
Top with nut pieces.
Bake for about 23-27 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/41765/very-berry-skinny-muffins"},{"id":"41764","title":"Rum Raisin Truffles","ingredients":"cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
raisins, seeded
alcoholic beverage, distilled, rum, 80 proof","directions":"In a heatproof bowl set over simmering water, heat the cream until hot to the touch and turn off the heat.
Meanwhile, chop 350 grams of the milk chocolate into small pieces.
Add the chocolate and butter to the hot cream, and stir until the chocolate melts.
Place the raisins and rum in the bowl of a mini food processor or blender and process until the raisins are finely minced.
Stir the raisin mixture into the chocolate mixture and set aside at room temperature for at least 6 hours or overnight to cool.
Using a 1 1/4-inch ice cream scoop, scoop balls of the rum raisin mixture and place them on sheet pans lined with parchment paper.
To make the tempered chocolate, chop the remaining 400 grams of milk chocolate and place 3/4 of it in a small glass bowl in the microwave for 20 seconds exactly.
Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny.
Add the remaining 1/4 of the chocolate and stir until smooth.
The chocolate should register 85 to 89 degrees F on a candy thermometer.
With 2 small spoons, pick up each ball and cover it with tempered chocolate.
(You can also use your hands to coat them.)
They can look a little messy and \"truffle\" like.
Place the truffle back on the parchment paper.
Continue to coat each of the balls until they're all coated with milk chocolate.
Allow to sit for a few minutes until the chocolate hardens.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/41764/rum-raisin-truffles"},{"id":"41759","title":"Mackinac Island Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, brown
sugars, granulated
salt, table
vanilla extract
sugars, powdered
nuts, walnuts, english","directions":"Mix milk, butter, sugars and salt in a heavy saucepan.
Cook over medium heat and bring to a boil, stirring, constantly.
Boil 6 mins., stirring constantly.
Remove from heat; add vanilla and powdered sugar.
Beat with mixer until smooth and thick; add nuts.
Pour into buttered pan and freeze for 20 minutes Cut into pieces once set.
Makes 1 pound.
To make peanut butter fudge: Follow vanilla nut fudge recipe but cut butter to 1/4 cup and add 1/2 cup peanut butter.","url":"https://recipe.bluelayer.org/recipe/41759/mackinac-island-fudge"},{"id":"41753","title":"Best Pizza Dough","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine the bread flour, sugar, yeast and kosher salt in the bowl.
Pour the water and the oil in your bread machine pan.
To that add the dry flour mix and set your bread machine to a dough setting.
Mix until the dough forms into a ball.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with some olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.
Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/41753/best-pizza-dough"},{"id":"41751","title":"Strawberry Fruit Dip and Crepes Filling","ingredients":"strawberries, raw
cheese, parmesan, hard
sugars, powdered
vanilla extract","directions":"Pour strawberries into a microwave safe bowl and thaw in microwave (about 2 1/2 minutes, tossing every 30 seconds), or let them sit in the frig overnight to thaw.
Cut berries into 1/2-inch pieces; set aside.
Cube cream cheese into a medium mixing bowl: add powdered sugar and vanilla.
Using whisk beaters, mix on medium speed until fluffy.
Remove bowl from mixing stand.
Pour strawberries and any accumulated liquid over creamy mixture and fold in.
until completely mixed.
Optional: blend berries in blender or food processor before folding into cream to make a smooth dip.
Serving suggestions: Toss with fruit to make a fruit salad; serve with dessert crepes, pancakes or waffles, either as filling or topping; pour over vanilla ice cream; use as the cream element for a smoothie; spoon over chunks of sponge cake; use as a dip for cookies, fruit, broken pieces of ice cream cone; etc.","url":"https://recipe.bluelayer.org/recipe/41751/strawberry-fruit-dip-and-crepes-filling"},{"id":"41743","title":"Spicy Roast Pumpkin","ingredients":"pumpkin, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, cumin seed","directions":"Pre-heat oven to 200 C or 400F.
Quarter and then carefully peel and seed the pumpkin.
Cut into chunky 2\" cubes.
Place pumpkin into a large & sturdy roasting tray.
Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes.
I also make soup from this - as well as pasta dishes too - recipes to be posted for those!","url":"https://recipe.bluelayer.org/recipe/41743/spicy-roast-pumpkin"},{"id":"41742","title":"Homesick Texan's Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface.
Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they arent touching) and then cover balls with damp cloth or plastic wrap for 10 minutes.
(Its very important to let the dough rest, otherwise it will be like elastic and wont roll out to a proper thickness and shape.
).
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until its thin and about eight inches in diameter.
(If you roll out pie crusts youll have no problem with this.)
Dont over work the dough, or itll be stiff.
Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side.
It should start to puff a bit when its done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably wont have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.","url":"https://recipe.bluelayer.org/recipe/41742/homesick-texans-flour-tortillas"},{"id":"41728","title":"Broccoli with Ginger","ingredients":"broccoli, raw
oil, olive, salad or cooking
spices, ginger, ground
salt, table","directions":"Cut florets into 2-inch-wide pieces.
Trim stems and peel with a knife, then slice crosswise 1/4 inch thick.
Cook broccoli in a large pot of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute ginger, stirring, until fragrant, about 15 seconds.
Add broccoli and salt and saute , stirring, until just tender, 2 to 3 minutes.","url":"https://recipe.bluelayer.org/recipe/41728/broccoli-with-ginger"},{"id":"41727","title":"Homemade Oatmeal Yeast Rolls","ingredients":"oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Place all ingredients except melted butter in bread machine pan, select Dough setting, and press Start.
When dough has risen long enough, the machine will beep.
Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board.
Gently roll and stretch dough into an 18-inch rope.
With a sharp knife, divide dough into 12 pieces.
Grease a large baking sheet.
Shape each piece into a round ball; flatten slightly; place on baking sheet.
With a sharp knife, cut an X in the top of each roll.
Cover and let rise 30-45 minutes until doubled.
Preheat oven to 425F Brush each roll with melted butter.
Bake for 12-15 minutes until brown.
Serve.","url":"https://recipe.bluelayer.org/recipe/41727/homemade-oatmeal-yeast-rolls"},{"id":"41725","title":"Pastry for 9-Inch Pie","ingredients":"lard
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Mix the lard and shortening, flour, and salt with a pastry cutter until it resembles coarse grains.
Add the water a teaspoon at a time until the pastry begins to clean itself from the side of the bowl.
Flour a board lightly and press the ball of dough down with your hand.
Lightly flour the top of the dough, then roll out with a rolling pin, always from the center out, dusting surface with flour again as necessary.
Fold in half then fold again so it can easily be transferred to the pie plate.
Place it in the plate and unfold.
Trim edges, prick bottom of pastry all over with a fork, and cover the outer edges with tinfoil to guard against burning.
Bake at 475 degrees (450 for a glass pie plate) for 8 to 10 minutes, until just lightly browned.","url":"https://recipe.bluelayer.org/recipe/41725/pastry-for-9-inch-pie"},{"id":"41722","title":"Vegan Spelt and Maize Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
water, bottled, generic","directions":"Combine the flour and maize meal and sift them together into the large bowl of your stand mixer.
Make a well in the flour/maize mixture and add the warm water.
With the dough hook, combine the ingredients into a soft dough.
Remove and make a disc and cut it into 16 pieces.
Form each piece into a ball and put in a bowl and cover with saran wrap.
Heat your tortilla pan until its very hot.
Roll each ball out very thinly and cook until the edges curl slightly, then flip the tortilla for a few seconds.
Put on a dish and cover with a lid.
When you are done serve the tortillas warm by heating lightly either in the oven or microwave.
Fill with your favourite fillings.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/41722/vegan-spelt-and-maize-tortillas"},{"id":"41711","title":"Microwave Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Butter a cookie sheet.
Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high 4 minutes.
Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
Stir in baking soda until light and foamy.
Pour onto cookie sheet and spread thin.
Cool completely and break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/41711/microwave-peanut-brittle"},{"id":"41671","title":"Potato Pie","ingredients":"potatoes, raw, skin
shortening, vegetable, household, composite
ground turkey, raw
cheese, parmesan, hard","directions":"Grease a baking pan appropriate to the amount of ingredients you are using.
An 8x10 or pie plate usually works.
Make a shell with mashed potatoes-just like a pie shell.
Add veggies in the center and smoosh them down til they are evenly spread.
Top w/ minced meat of choice and cheese.
Spray aluminum foil w/ non-stick spray and cover.
Bake at 350 for about 45 minutes or until center is warm.
This re-heats well.","url":"https://recipe.bluelayer.org/recipe/41671/potato-pie"},{"id":"41670","title":"Basic Pie Crust 101","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic","directions":"Mix flour and salt in mixing bowl.
Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas.
Do not use your hands to try and mix it; the heat from your hands will melt the shortening, causing the pastry to be \"heavy,\" not light and fluffy.
Once the mixture is the right texture,, add the ice water and combine with a fork.
It may appear to need more water, it does not.
Quickly gather the dough into a ball and flatten into a 4-inch-wide disk.
Wrap it with plastic, and refrigerate at least 30 minutes.
Remove dough disk from refrigerator.
If stiff and very cold, let stand until dough is cool but soft enough to work with.
Using a floured rolling pin,roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle.
To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate.
(or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whichever is easiest for you.","url":"https://recipe.bluelayer.org/recipe/41670/basic-pie-crust-101"},{"id":"41649","title":"Strawberry Vinegar","ingredients":"strawberries, raw
sugars, granulated
vinegar, balsamic","directions":"Place strawberries and sugar into a blender or small food processor.
Pulse on high until strawberries and sugar are pulverized (add a bit of the vinegar if necessary).
Add the vinegar and blend until completely mixed.
Allow the strawberry-vinegar mixture to sit in the blender for one hour (this will allow the strawberry flavor to infuse the vinegar).
After the hour is up, pour the mixture through a fine sieve lined with a piece of cheesecloth.
Allow to drain completely, using a spoon to push the vinegar through the cheesecloth if necessary.
This vinegar may be kept in the refrigerator for up to one week.","url":"https://recipe.bluelayer.org/recipe/41649/strawberry-vinegar"},{"id":"41641","title":"Kebab Koutbane","ingredients":"beef, grass-fed, ground, raw
bacon, meatless
onions, raw
parsley, fresh
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, garlic powder
spices, coriander seed
spices, cumin seed","directions":"For the Marinade:.
Combine the onion, parsley, oil, salt, pepper, garlic powder, coriander and cumin.
Put the beef and beef Suet or Bacon in the marinade for several hours.
Thread four pieces of beef alternately with three pieces of suet (start and end with beef) on a 6-inch metal or bamboo skewer.
Grill or Broil using a hot fire, basting occasionally with the marinade.
Arrange 1 KEBAB KOUTBANE on a small plate.
Garnish with TOMATO SLICES and PARSLEY SPRIGS at the side of the plate.","url":"https://recipe.bluelayer.org/recipe/41641/kebab-koutbane"},{"id":"41617","title":"Simple Rustic Bread With Walnuts","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
nuts, walnuts, english","directions":"In a large bowl, sprinkle yeast over 1/2 cup of warm water and let stand for 5 minutes.
Stir to dissolve yeast.
Add remaining 1 1/2 cups water, sugar, salt and bread flour.
Mix at low speed until flour is thoroughly incorporated.
Note: dough will be sticky, not smooth.
Place dough in a large oiled bowl and turn to coat all sides with oil.
Cover loosely with a towel and set in a warm place to rise until double in size, about 1 1/2 hours.
Punch dough down.
Transfer dough to a lightly floured work surface, add walnuts, and knead lightly to eliminate air bubbles.
Cut dough into 2 pieces.
With floured hands, shape each piece into a 12-inch log.
Place logs on a parchment paper lined baking sheet a few inches apart and cover loosely with a towel.
Let rise for 30 minutes.
Meanwhile place pizza stone on lowest rack in oven.
When dough begins last rise, preheat oven to 400.
Pull the parchment paper off the baking sheet and transfer to the pizza stone.
(Or just bake on the baking sheet if you don't have a pizza stone.)
Bake bread for about 40 minutes, or until it sounds hollow when tapped.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/41617/simple-rustic-bread-with-walnuts"},{"id":"41614","title":"Toffee Butter Crunch","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, walnuts, english
candies, semisweet chocolate
nuts, walnuts, english","directions":"butter 13x9x2-inch pan, set aside.
Butter the sides of a heavy 2-quart saucepan in it melt the 1 cup butter and add the sugar, water, corn syrup.
Cook over medium heat to 290 (soft crack stage) stiring frequently (mixture should boin gently over entire surface).
Watch carefully after 280.
Remove from heat.
quickly stir in 1/2 cup coarsly chopped nuts.
Turn onto a buttered 13x9x2-inch pan.
wait for 2 to 3 minutes for toffee to firm, then sprinkle with chocolate pieces.
let stand 1 to 2 minutes.
When chocolate is softened, spread evenly over toffee; sprinkle with 1/2 cup finely chopped nuts.
Chill untill chocolate is firm; breake into pieces.
Makes about 1 1/2 pounds.","url":"https://recipe.bluelayer.org/recipe/41614/toffee-butter-crunch"},{"id":"41611","title":"Tortillas De Harina - Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Mix dry ingredients.
Make a hole in the middle of your mountain of flour.
Add oil and water and start mixing.
When the dough is firm enough, knead it a bit on a flat surface.
break pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like youre choking it).
Make several round balls (called testales), and placed them on a floured surface (cookie sheet works great).
Let the testales rest for about 30 minutes covered with a damp towel.
Place a testal on a floured surface.
Flour your rolling pin and roll.
Whatever technique you use for rolling... just spread them enough so they are bout 6 inches in diameter.
Cook your tortillas on a comal, flat griddle or skillet at medium heat (mine was on 6 on an electric stove).
You dont need to oil the skillet (theres enough oil in there).
Just like with pancakes, the 1st one is never good, but the rest are delicious.
You can pile up the uncooked tortillas, they wont stick.
My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat!
It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and it takes about 30 seconds on the second side.
Eat them warm, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.","url":"https://recipe.bluelayer.org/recipe/41611/tortillas-de-harina-flour-tortillas"},{"id":"41600","title":"Fresh Fruit Sorbet","ingredients":"papayas, raw","directions":"If necessary, cut the fruit into pieces 1 inch wide so the pieces will fit easily into the funnel of the juicer.
Line a baking sheet with parchment paper, and spread the fruit on the baking sheet.
Freeze for 1 hour.
Set up a juicing machine and push the fruit through the funnel.
Serve the sorbet immediately","url":"https://recipe.bluelayer.org/recipe/41600/fresh-fruit-sorbet"},{"id":"41589","title":"Mosquito Trap","ingredients":"water, bottled, generic
sugars, brown
leavening agents, yeast, baker's, active dry","directions":"Cut an empty plastic soda bottle in half.
Heat water to dissolve the sugar.
Let cool and pour into bottom half.
Add yeast.
Place the top part of the bottle upside down into the other half of the bottle, forming a funnel; tape pieces together with black tape (the mosquitos are attracted to dark colors).
Leave the funnel top uncovered; place container outside and away from your normal gathering areas.
Mosquitoes are drawn to the carbon dioxide created by the yeast and dark color.
Change the mixture every two weeks.","url":"https://recipe.bluelayer.org/recipe/41589/mosquito-trap"},{"id":"41562","title":"Easy Peppermint Bark","ingredients":"candies, white chocolate
spartan, real semi-sweet chocolate baking chips,","directions":"Place candy canes in a plastic bag & hammer into 1/4 inch chunks or smaller.
Melt the chocolate in a double boiler.
Combine candy cane chunks with white chocolate (add peppermint flavoring at this point if desired).
Pour mixture onto a cookie sheet prepared with layered parchment paper & place in the refrigerator for 45 minutes or until firm.
Remove from cookie sheet & break into pieces (like peanut brittle).","url":"https://recipe.bluelayer.org/recipe/41562/easy-peppermint-bark"},{"id":"41556","title":"Peach Melba Jam","ingredients":"raspberries, raw
water, bottled, generic
lemon juice, raw
peaches, yellow, raw
lemon juice, raw
pectin, unsweetened, dry mix
sugars, granulated","directions":"Wash jars and lids in hot soapy water; rinse with warm water.
Fill boiling-water canner half full with water; add jars and water to cover.
Bring water to a boil, reduce heat and simmer.
Place lids in water to cover in a small saucepan; bring water to a simmer.
Simmer until ready to use.
Remove and drain jars and lids, one at a time, as needed for filling.
Place raspberries in food processor; process until smooth.
Press mixture through a fine sieve over a bowl, reserving pulp; discard seeds.
Measure exactly 3/4 cup pulp; set aside.
Combine 4 quarts water and 1/2 cup lemon juice in a large bowl; set aside.
Fill a Dutch oven 3/4 full with water; bring to a boil.
Immerse peaches for 20 seconds or until skins easily peel away; remove with slotted spoon and plunge into ice water.
Slip skin off peaches using a paring knife.
Cut peaches in half; remove pits.
Place peach halves in the water and lemon juice solution to prevent browning; drain.
Cut peaches into chunks; place in food processor.
Process in batches until finely chopped.
Measure exactly 4 cups of fruit.
Combine peaches, raspberry pulp, 2 tablespoons lemon juice, and pectin in a large saucepan; stir to mix well.
Let stand for 10 minutes.
Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat.
Boil for 1 minute, stirring constantly.
Remove from heat; add SPLENDA, stirring until it dissolves.
Skim off any foam with metal spoon.
Ladle hot jam immediately into prepared jars, filling to within 1/4-inch of tops.
Wipe jar rims and threads.
Cover with 2-piece lids.
Screw bands tightly.
Place jars on rack in canner.
(Water must cover jars by 1 to 2 inches.
Add boiling water, if necessary.)
Cover; bring water to gentle boil.
Process 10 minutes.
Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing center of lid with finger.
(If lid springs back, lid is not sealed and refrigeration is necessary.)
Store in a cool, dark place for up to 1 year.
Once opened, store refrigerated and use within 2 weeks.
If using a pectin product with separate pectin and calcium packets, follow the package directions to mix calcium water.
Use 5 teaspoons pectin powder and 4 teaspoons calcium water.
Follow package directions for preparing recipe.","url":"https://recipe.bluelayer.org/recipe/41556/peach-melba-jam"},{"id":"41553","title":"Flaky Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"To mix the dough by hand, combine flour, salt and baking powder in a medium sized mixing bowl and stir well to mix.
Cut butter into 1tablespoon pieces and add to dry ingredients.
Toss once or twice to coat pieces of butter.
Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients.
Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together.
Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible.
Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together.
If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade.
Pulse 3 times at 1second intervals to mix.
Cut butter into 1 tablespoon pieces and add to work bowl.
Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all.
Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together.
If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough).
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle.
Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/41553/flaky-pie-dough"},{"id":"41547","title":"Cheerios Nuggets","ingredients":"sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
syrups, corn, light
salt, table
leavening agents, baking soda
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 250F.
Grease 2 9x13-inch pans or jelly roll pans.
Heat brown sugar, margarine, corn syrup , and salt in 2 quart saucepan over medium heat, stirring constantly until bubbly around edges.
Cook, uncovered, stirring occasionally, for 2 minutes longer.
Remove from heat, stir in baking soda until foamy and light colored.
Pour over cheerios, peanuts, raisins, and M&Ms in 4 quart bowl.
Stir until mixture is coated and spread evenly in pans.
Bake for 15 minutes.
Stir, let stand until cool, about 10 minutes.
Loosen mixture with metal spatula and let stand until firm, about 30 minutes.
Break into bite-size pieces.","url":"https://recipe.bluelayer.org/recipe/41547/cheerios-nuggets"},{"id":"41535","title":"Honey-Mustard Chicken","ingredients":"mustard, prepared, yellow
honey
dill weed, fresh
orange juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 400 degrees.
Combine mustard and honey in a small bowl.
Stir in dill and orange peel.
Line a baking sheet with foil.
Place chicken, skin-side down, on prepared pan.
Brush sauce on top of chicken; coat well.
Turn chicken over.
Gently pull back skin and brush meat with sauce.
Gently pull skin back over sauce.
Brush skin with remaining sauce.
Bake until juices run clear when thickest portion of meat is pierced with a knife.
About 30 minutes.","url":"https://recipe.bluelayer.org/recipe/41535/honey-mustard-chicken"},{"id":"41528","title":"Chick'n Biscuits for Kitty Cats","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat the over to 350F.
Combine chicken, broth and margarine and blend well.
Add flour and cornmeal.
Knead dough into a ball and roll to 1/4 inch.
Cut into one-inch sized pieces and place on an ungreased cookie sheet.
Bake at 350 degrees for 20 minutes.
Makes 18 cookies.","url":"https://recipe.bluelayer.org/recipe/41528/chickn-biscuits-for-kitty-cats"},{"id":"41524","title":"Katayef (\"stuffed Pancakes\") Middle East, Palestine","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
leavening agents, baking soda
butter, without salt
syrup, maple, canadian
nuts, walnuts, english
spices, cinnamon, ground
spices, nutmeg, ground
sugars, granulated
butter, without salt","directions":"Mix all stuffing ingredients and set aside.
Mix smeed, flour, and salt.
Place warm water in an electric mixing bowl (I use my blender).
While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix.
Dissolve yeast in 1/4 cup of water and a dash of sugar.
Add to pancake mixture, and mix for 1 more minute.
Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture).
Add the baking soda and keep stirring.
When the dough bubbles, it is ready to be baked.
Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work).
Pour 1/4 cup dough and cook like a pancake, on one side only.
Remove from fire when pores form on the surface on each cake.
Place the pancakes on a smooth surfaced towel until they cool.
Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake).
Fold by pressing edges together to make a semi-circle.
Pinch the edges firmly to close.
Brush each on both sides with warm butter.
Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold.
Remove from oven and dip in cold syrup (Thin Attar).
Makes about 35 pieces.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/41524/katayef-stuffed-pancakes-middle-east-palestine"},{"id":"41522","title":"German Chocolate Cake Sundae","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
sugars, granulated
syrups, corn, light
cream, fluid, heavy whipping
vanilla extract
salt, table
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350.
Spread the coconut and pecans in 2 separate pie plates.
Toast the coconut for 5 minutes and the pecans for 10 minutes, until the edges of the coconut start to brown and the pecans are fragrant.
Let the coconut and pecans cool, then coarsely chop the pecans.
Meanwhile, in a large saucepan, combine the granulated sugar with the light corn syrup and 2 tablespoons of water and bring to a boil, stirring to dissolve the sugar.
Wash down the side of the pan with a wet pastry brush.
Cook the syrup over moderately high heat without stirring until a deep amber caramel forms, about 5 minutes.
Remove from the heat and carefully add the cream.
When the bubbles subside, stir to combine.
Add the vanilla and salt and let cool slightly.
Stir in the toasted pecans and all but 1/4 cup of the toasted coconut chips.
Scoop the ice cream into 6 glasses and sprinkle with half of the cookie crumbs.
Top with the warm caramel sauce and the remaining cookie crumbs and coconut.
Serve right away.","url":"https://recipe.bluelayer.org/recipe/41522/german-chocolate-cake-sundae"},{"id":"41517","title":"Chicken Salsa Pockets","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sauce, salsa, ready-to-serve
cheese, parmesan, hard
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"To make Dough, mix yeast into warm water.
Combine sugar, salt, oil, and flour.
Add yeast and mix well.
Dump onto a floured surface and knead for 3-5 minutes, until a soft dough forms.
To make pockets, divide dough into 10 pieces.
Roll pieces into balls.
Flatten balls into circles with rolling pin.
Dollop a spoonful of salsa onto dough circle, sprinkle with cheese and chicken.
Fold over and seal tightly.
Bake on a greased cookie sheet at 500 degrees for 10-15 minutes until browned.
To freeze, cool completely and store in an airtight ziptop freezer bag for up to 2-3 months.
To serve, remove desired number of pockets from the freezer and warm them individually in the microwave for about two minutes or until heated throw.
Or, warm on a cookie sheet in a 350-degrees oven for 20 minutes, or until heated through.","url":"https://recipe.bluelayer.org/recipe/41517/chicken-salsa-pockets"},{"id":"41504","title":"Make Your Own Easy Meal Replacement Bars","ingredients":"oats
shortening, vegetable, household, composite
peanut butter, smooth style, without salt
honey
vanilla extract
salt, table
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"In a medium-sized mixing bowl, combine the oats with the TVP or crushed nuts.
Set aside.
Into a microwaveable spouted container (like a glass measuring cup), add the peanut butter, honey and vanilla.
Microwave for 30 seconds.
To the heated mixture, stir in the salt and any additional spice youd like (cinnamon, nutmeg, etc.).
Add milk to the wet mixture and stir again.
If youd like you can add sweetener of any sort to the mix.
If youll be using chocolate, though, its probably unnecessary.
Use a spoon or your hands to evenly coat the oat mixture with the wet mixture.
Pour the wet mixture over the oat mixture in the bowl and stir until evenly distributed.
If youd like, you can throw in raisins or chocolate chips at this point.
You could probably increase the milk by a little bit if you needed to, depending on your ingredients.
Line a small baking dish with a piece of waxed paper large enough to come up and hang over all sides.
(You can criss-cross two pieces if necesary.)
Mash the mixture down into the pan, being sure to evenly fill all corners.
Continue mashing until the mixture is densly packed and even.
(This is similar to making Rice Krispie Treats.)
Cover the baking dish and place in the refrigerator for 3 hours.
(You can probably speed this up using the freezer, but make sure it is well covered to avoid humidity issues.)
When chilled, remove the pan from the fridge and use the waxed paper overhang to lift the rectangle out of the baking pan.
It will come out as one big, pliable piece.
Use a large knife to cut the rectangle into 8 meal-sized or 16 snack-sized bars.
Keeping the bars on the waxed paper, you can melt chocolate chips to use for drizzling or dipping if you like, or you can leave the bars as they are.
Refrigerate uneaten bars in an airtight container.
They will keep for several days this way.
Or, for the sake of transportability, you can seal the bars in individual small sandwich bags in the refrigerator for grab-and-go ease.","url":"https://recipe.bluelayer.org/recipe/41504/make-your-own-easy-meal-replacement-bars"},{"id":"41500","title":"Rosemary Flatbread","ingredients":"oil, olive, salad or cooking
spices, rosemary, dried
spices, garlic powder
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
salt, table","directions":"Line 2 baking sheets with parchment paper.
In a bowl combine the olive oil, rosemary, garlic and yeast.
Add the water to dissolve the yeast.
Add the flour and salt.
Mix and knead by hand until you have a smooth ball of dough.
Spread the cornmeal on a flat surface.
Place the dough on the cornmeal and cover with a warm, damp dish towel.
Allow the dough to rise until double in size, for about 50 minutes.
With a rolling pin, flatten the dough into a round and cut it into 6 equal wedges.
Flatten each wedge with your fingers, pounding it out very thin.
Spread on the baking sheets and bake until golden brown, for about 10 minutes.
Brush each piece of flatbread with remaining extra virgin olive oil and sprinkle lightly with kosher salt.","url":"https://recipe.bluelayer.org/recipe/41500/rosemary-flatbread"},{"id":"41497","title":"Double Chocolate Krispies Bites","ingredients":"butter, without salt
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Lightly grease an 8-inch square cake pan and line with parchment paper.
Make white layer: Melt butter, corn syrup and white chocolate in a double boiler.
Remove from heat and stir in the rice cereal until it is well combined.
Press into the prepared pan and level the surface of the mixture.
Make dark layer: Melt butter, corn syrup and milk or semi-sweet chips in a double boiler.
Remove from heat and stir in the cereal until it is well combined.
Pour the dark chocolate mixture over the white layer and smooth out.
Refrigerate until squares have set.
Turn out of cake pan and cut into small squares using a sharp knife.
Keep stored in the fridge for up to 4 days--they probably won't last that long!","url":"https://recipe.bluelayer.org/recipe/41497/double-chocolate-krispies-bites"},{"id":"41493","title":"Colcannon","ingredients":"potatoes, raw, skin
cabbage, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Peel the potatoes and cut them into 1-inch pieces.
In a saucepan cover the potatoes with salted water and simmer them, covered, for 15 minutes, or until they are tender.
While the potatoes are simmering, in a steamer set over boiling water steam the cabbage for 5 minutes, or until it is tender.
Drain the potatoes in a colander, force them through a ricer or the medium disk of a food mill into a bowl, and stir in the milk, the butter, the cabbage, and salt and pepper to taste.","url":"https://recipe.bluelayer.org/recipe/41493/colcannon"},{"id":"41487","title":"Preserved Ginger - Antilles","ingredients":"spices, ginger, ground
sugars, granulated
water, bottled, generic","directions":"Peel the ginger, and cut it into thin slices.
Let these slices sit in a bowl of cold water for an hour.
Drain the ginger.
Cover again with cold water.
Boil this for 5 minutes.
Repeat for three times: drain the ginger; cover again with cold water; bring to the boil and boil for 5 minutes.
This process weakens the fibers of the ginger.
Finally, just drain the ginger.
Bring the sugar and water to a boil, and pour this over the drained ginger.
Cover and let it infuse for 12 hours.
Drain this, and keep the syrup.
Boil the syrup for 10 minutes, and pour it over the ginger.
Put a lid on this mix, and let it sit for 2 days.
Boil everything together for 5 minutes, then let this sit for 3 days.
Using a slotted spoon, lift out the ginger, and spread the pieces out over waxed paper, as though you plan to dry these slices.
Sprinkle extra sugar over these pieces to coat them.
Put in a jar and keep in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/41487/preserved-ginger-antilles"},{"id":"41480","title":"Buttermilk Mashed Potatoes","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black","directions":"In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil.
Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water.
Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil.
Set aside until the potatoes are done.
As soon as the potatoes are tender, drain them in a colander.
Mash potaotes with a potato masher and/or electric mixer.
As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula.
Add enough buttermilk to make the potatoes creamy.
Add 2 teaspoons of salt and the pepper, to taste, and serve hot.","url":"https://recipe.bluelayer.org/recipe/41480/buttermilk-mashed-potatoes"},{"id":"41473","title":"How to Make Whipped Cream","ingredients":"cream, whipped, cream topping, pressurized
sugars, granulated
vanilla extract","directions":"Begin by chilling your bowl and wire whisk in the fridge for 20 minutes, or in the freezer for 5 minutes.
This will help the cream remain chilled and will encourage the cream to thicken faster.
Pour whipping cream into the chilled bowl.
Whipping cream, also known as heavy cream, must contain at least 30% butterfat to make whipped cream.
Lower fat varieties will not whip well.
Begin by whipping the cream on medium-high speed for 1 minute.
Add 2 tablespoons of sugar to the bowl and continue mixing on medium-high speed for 1 minute.
Bubbles should now be forming around the edge of the bowl.
Add 1 teaspoon of good quality vanilla extract to the bowl.
You may also use vanilla bean paste or the caviar of one vanilla bean.
If vanilla is not your thing, you can also flavor your whipped cream with a variety of other extracts like coconut, orange, or almond, or you can leave the extract out altogether.
Continue mixing on medium-high speed for 1 minute.
Turn the speed of the mixer up to high and whip the cream until it is thick and will hold its shape.
Be careful not to over-whip the cream or you will be the proud maker of some sweet vanilla butter.
Pat yourself on the back, you are done!
You have made, without too much effort, a delicious topping for pies, cakes, french toast, or to dollop over a delicious cappuccino.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/41473/how-to-make-whipped-cream"},{"id":"41469","title":"Brown Sugar & Pecan Candied Bacon","ingredients":"bacon, meatless
sugars, brown
nuts, pecans","directions":"Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
Place a cookie rack inside a baking sheet and spray lightly with nonstick cooking spray.
Lay strips of bacon across the prepared sheet.
Sprinkle each with 1 teaspoon of brown sugar.
Evenly sprinkle with pecan pieces.
Bake 2025 minutes until desired crispiness.
Notes: Each package of bacon will contain a different number of slices, depending on how they cut it.
The secret is 1 teaspoon brown sugar per slice.
You can go as heavy or as light as you want on the pecans.
I used a full cup of pecans on the whole package.","url":"https://recipe.bluelayer.org/recipe/41469/brown-sugar-pecan-candied-bacon"},{"id":"41454","title":"Oatmeal Pie Shell","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Preheat oven to 325 degrees.
Lightly grease pan with your favorite oil.
Mix flour and hot water.
Press mixture into pie pan.
It will be quite sticky, but a little oil on your fingers will allow you to spread the dough around the pan.
Prick with fork all over.
Bake 15 minutes.","url":"https://recipe.bluelayer.org/recipe/41454/oatmeal-pie-shell"},{"id":"41452","title":"Fairy Food","ingredients":"syrups, corn, light
vinegar, distilled
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,","directions":"Stir together corn syrup and vinegar in a saucepan.
Bring to a boil and cook, without stirring, until mixture reaches 300F
Remove from heat and quickly stir in the baking soda.
Pour into buttered 9x9-inch square pan.
Cool until hardened, then break into pieces.
Dip into melted dipping chocolate, if desired.
Cool on wire rack until set.","url":"https://recipe.bluelayer.org/recipe/41452/fairy-food"},{"id":"41451","title":"Whole Wheat Pita","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine yeast and water in the mixing bowl of a stand mixer and let stand until bubbly.
Add sugar, 1 cup whole wheat flour, 1 cup all-purpose flour and the salt.
Mix well.
Continue to add all-purpose flour until the dough pulls away from the sides of the mixer bowl.
Turn the dough out onto a floured work surface nd knead until smooth and springy (If you pinch the dough, it should spring back to it's original shape).
Shape the dough into a ball and cover loosely with a towel.
Let rest for 30 minutes.
Place a baking sheet or baking stone in the bottom third of the oven and heat to 500F.
Divide the dough into eight equal pieces.
On a well-floured surface, roll the dough out until it is approximately 1/2 inch thick.
Repeat for all eight pieces.
Cover the rounds with a damp towel and let rest for 15 minutes.
Place rounds on baking sheet or stone.
Bake until golden brown and puffed, about 6-8 minutes.
Cool on a wire rack.
To keep pitas from getting too crusty, cover them with a damp towel as they cool.","url":"https://recipe.bluelayer.org/recipe/41451/whole-wheat-pita"},{"id":"41447","title":"Chocolate Peppermint Crunch Cookie Stars","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
butter, without salt
sugars, granulated
water, bottled, generic
vanilla extract
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"For the cookies: Preheat the oven to 325 degrees.
Line 2 baking sheets with parchment paper or butter the baking sheets.
In a medium bowl, combine the flour, cocoa powder and salt.
Set aside.
In a large bowl using an electric mixer on medium speed, beat the butter, sugar, dissolved coffee and vanilla extract until blended and smooth, about 1 minute.
Reduce the speed to low and add the flour mixture, mixing until the flour is incorporated and the dough holds together.
At first the dough will form fine crumbs; then it will come together in large clumps.
Divide the dough in half and shape each portion into a smooth ball.
Place 1 piece of dough between 2 large pieces of wax paper and roll it out to slightly less than 1/4 inch thick.
Remove the top piece of wax paper.
Using a 2 1/2-inch star cutter, cut out cookies.
Slide a thin metal spatula under each cookie to loosen it, and place the cookies about 1 inch apart on the prepared baking sheets.
Bake the cookies, 1 sheet at a time, until the tops feel firm and look dull rather than shiny, about 15 minutes.
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.
Repeat with the second piece of dough, and then press all of the dough scraps together to form a smooth ball.
Repeat the rolling and cutting process.
For the icing: Dip a fork in the melted white chocolate and drizzle it randomly and generously over the tops of the cooled cookies.
Immediately sprinkle with crushed peppermint candy.
The candy will stick to the warm chocolate.
Let the cookies sit until the chocolate is firm.
The cookies can be stored between layers of wax paper in a tightly covered container at room temperature for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/41447/chocolate-peppermint-crunch-cookie-stars"},{"id":"41442","title":"Dr. Pepper /Mexi Coke Peanut Brittle","ingredients":"sugars, granulated
butter, without salt
salt, table
spices, pepper, red or cayenne
sugars, granulated
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Line a baking sheet with parchment paper.
Combine all the ingredients except for the baking soda in a pot, cook on medium heat and bring to a boil stirring often.
When the temperature reaches 290 degrees, remove from heat and stir in soda.
Mixture will foam up and double in size.
Spread mixture thin on baking sheet using a silicone spatula.
When mixture cools and hardens (about half an hour), break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/41442/dr-pepper-mexi-coke-peanut-brittle"},{"id":"41438","title":"Poached Turkey Paprika","ingredients":"ground turkey, raw
oil, olive, salad or cooking
spices, paprika
spices, pepper, black
lemon juice, raw
yogurt, greek, plain, nonfat
dill weed, fresh","directions":"In a pie plate, combine the oil, paprika, and pepper.
Dip the turkey in the mixture to coat both sides.
Place in a nonstick frying pan.
Sprinkle with the lemon juice.
Cover and cook over medium-high heat for 8-10 minutes until the turkey is opaque.
Do not overcook.
In a small bowl, mix the yogurt and dill.
Serve as a sauce for the turkey.","url":"https://recipe.bluelayer.org/recipe/41438/poached-turkey-paprika"},{"id":"41435","title":"Lemon Pepper Mesquite Grilled Chicken (Southwest)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lemon juice, raw
oil, olive, salad or cooking
spices, pepper, black
salt, table","directions":"Wash and pat dry chicken pieces, and place in plastic bag.
Pour lemon juice and olive oil over chicken, seal, and marinate for 3 hours in the refrigerator.
Remove from bag, discard marinate, and sprinkle liberal amounts of coarse ground black pepper and salt.
Cook chicken on grill, using indirect heating method, or a smoker using charcoal briquettes and mesquite chunks.
Whole chicken breasts will take about an hour (in a Webber).
Smaller pieces will take less time.
When done, serve immediately.","url":"https://recipe.bluelayer.org/recipe/41435/lemon-pepper-mesquite-grilled-chicken-southwest"},{"id":"41431","title":"Instant Cinnamon Rolls","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, brown
spices, cinnamon, ground
cheese, parmesan, hard","directions":"Preheat oven to 450.
Combine pancake mix and milk.
Mix with bread cook for 2-3 minutes until dough is thoroughly formed.
Roll dough into 10 by 14 inch rectangle on lightly floured surface.
Combine butter, sugar and cinnamon.
Microwave until spreadable.
Spread on dough.
Roll dough into log starting with the long side.
Slice roll into 16 pieces.
Place on baking sheet.
Bake 10-12 minutes.
While still warm, frost rolls.","url":"https://recipe.bluelayer.org/recipe/41431/instant-cinnamon-rolls"},{"id":"41412","title":"Classic Pralines","ingredients":"oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
nuts, almonds","directions":"Rub a marble, glass or Formica surface with the oil.
Use a saucepan with a very heavy bottom to prepare this candy.
Put the sugar and water in saucepan, and bring to boil.
Cook over moderate heat, stirring constantly, about 5 minutes or to a temperature of about 250 degrees on a candy thermometer.
Remove syrup from heat and add nuts, stirring constantly with a wooden spoon until syrup becomes grainy.
Return saucepan to heat and cook, stirring, until syrup hardens and becomes white.
Continue to cook, stirring, until sugar grains melt and become liquid again.
This requires time and patience.
The cooking time will vary, depending on the intensity of the heat.
Cook, stirring, until syrup takes on a dark, translucent, caramel color.
This may require 10 to 15 minutes.
Do not allow syrup to scorch or burn, or it will become bitter.
Immediately pour and scrape the candy onto the lightly oiled surface.
Smooth over the top.
Let stand until cool and totally hardened.
Candy may be broken into pieces or left whole; pieces may be pulverized in a food processor for use on top of ice cream or as a garnish or ingredient in such things as souffles in butter creams.","url":"https://recipe.bluelayer.org/recipe/41412/classic-pralines"},{"id":"41410","title":"Vegan Fudge","ingredients":"nuts, almonds
honey
cocoa, dry powder, unsweetened
vanilla extract
salt, table","directions":"Scoop roasted almond butter into bowl.
Pour in honey (or guava syrup) and stir until combined.
Add in the cocoa powder and stir until well blended.
Stir in vanilla and salt.
Spread into cake pan or pie plate so that the mixture is less than an inch thick.
Place in freezer for 24 hours until hard.
Serve in small pieces and re-freeze, as this will soften if left out.","url":"https://recipe.bluelayer.org/recipe/41410/vegan-fudge"},{"id":"41403","title":"Easy Homemade Naan Bread (Plain or with Basil)","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
spices, basil, dried","directions":"Put the cake and both flours in a large bowl and mix well.
Shift the flour to one side, and make a hole in the middle with your finger.
Put the dry yeast and sugar in the empty part of the bowl, and put the salt in the hole in the flour.
This is to prevent the yeast and salt from touching each other.
Add the warmed up milk and water plus oil (or olive oil), aiming for the area where the dry yeast is, little by little while mixing the flour in (mix the part with the salt in last).
Mix it all together, and then knead for 15 to 20 minutes.
Add the basil at this stage if you're making the basil version.
When the dough is smooth, round it off, cover with plastic wrap, and leave to rest at room temperature for 30 minutes.
If it's cold, put the bowl in a 40C water bath.
When the dough has risen to about 1.5 times its original size, deflate it, and punch it down.
Divide into as many portions as you like.
I divided it into 5 pieces this time; each piece is about the size of my palm.
Press the dough out into a teardrop shape (or any shape you like), and line it up in an non-oiled frying pan.
If all the pieces won't fit in at once, keep the reserved dough covered and warm.
Cover loosely with aluminum foil, and cook over low heat until it's as browned as you like.
Cook the other side in the same way and it's done.
It takes about 2 minutes per side.","url":"https://recipe.bluelayer.org/recipe/41403/easy-homemade-naan-bread-plain-or-with-basil"},{"id":"41394","title":"Natural Garlic Jerky","ingredients":"beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, garlic powder","directions":"Here is a simple, clean paleo jerky.
First, you want a nice piece of meat.
Of course, grain-fed beef is always the top choice.
Flank is a good type of beef.
You could also use a rump roast, round steak, or even brisket.
The key is find a lean piece of meat.
Freeze the meat for about 30 minutes to make it easier to slice.
Most people enjoy a tender jerky, so cut against the grain, but others prefer to cut with the grain.
Either will result in delicious jerky.
The slices should be 1/4 inch thick.
Try to cut them evenly to ensure a thorough dehydration process.
You will need to put the slices in a glass bowl (or Ziploc Bag) with the other ingredients, shake, and let sit in the fridge overnight (at least 4 hours), turning or shaking it if possible.
When ready, lay slices (not touching) on a dehydrator for 3-4 hours at 145-155 degrees F. Or use the oven at its lowest setting.
Check at the 2-hour point and every 30 minutes thereafter until done to your liking.
The jerky should be dry but still pliable.
Make sure you store the jerky in airtight container and eat in 5-7 days.
Keep in the fridge for longer storage.","url":"https://recipe.bluelayer.org/recipe/41394/natural-garlic-jerky"},{"id":"41393","title":"Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
vinegar, distilled
water, bottled, generic","directions":"Pulse the flour, sugar, and salt in the bowl of a food processor.
Add the butter and shortening; pulse until the mixture resembles coarse meal, 8 to 10 times.
With the processor running, pour in the vinegar, then 1/4 cup ice water; process just until the dough comes together.
(If the dough is still crumbly, add up to 1/4 more ice water, 1 tablespoon at a time.)
Pat the dough into a disk, and wrap in plastic.
Refrigerate the dough until cold, at least 1 hour and up to 1 day.
The dough can also be frozen up to 1 month; thaw completely in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/41393/pie-pastry"},{"id":"41389","title":"Mike's Hot Toddy","ingredients":"lemon juice, raw
honey
alcoholic beverage, distilled, whiskey, 86 proof
water, bottled, generic
spices, nutmeg, ground
spices, cinnamon, ground
spices, cloves, ground","directions":"Squeeze a piece of lemon (1 tablespoon) into a microwave-safe mug.
Add the spoonful of honey, whiskey and hot water.
Microwave until piping hot (maybe 30-45 secs).
Add spices to taste.
Chase that cold away!","url":"https://recipe.bluelayer.org/recipe/41389/mikes-hot-toddy"},{"id":"41388","title":"Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Combine the flour, salt, and sugar in the container of a food processor; pulse once or twice.
Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.
Place the mixture in a bowl and sprinkle 3 tablespoons of water over it.
Use a wooden spoon or a rubber spatula to gradually gather the mixture into a ball; if the mixture seems dry, add another 1/2 tablespoon ice water.
When you can make the mixture into a ball with your hands, do so.
Wrap in plastic wrap, flatten into a small disk, and freeze the dough for 10 minutes (or refrigerate for 30 minutes); this will ease rolling.
(You can also refrigerate the dough for a day or two, or freeze it almost indefinitely.
).
You can roll the dough between two sheets of plastic wrap, usually quite successfully; sprinkle both sides of it with a little more flour, then proceed.
Or sprinkle a countertop or large board with flour.
Unwrap the dough and place it on the work surface; sprinkle its top with flour.
If the dough is hard, let it rest for a few minutes; it should give a little when you press your fingers into it.
Roll with light pressure, from the center out.
(If the dough seems very sticky at first, add flour liberally; but if it becomes sticky only after you roll it for a few minutes, return it to the refrigerator for 10 minutes before proceeding.)
Continue to roll, adding small amounts of flour as necessary, rotating the dough occasionally, and turning it over once or twice during the process.
(Use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.)
When the dough is about 10 inches in diameter (it will be less than 1/4-inch thick), place your pie plate upside down over it to check the size.
Move the dough into the pie plate by draping it over the rolling pin or by folding it into quarters, then moving it into the plate and unfolding it.
When the dough is in the plate, press it firmly into the bottom, sides, and junction of bottom and sides.
Trim the excess dough to about 1/2 inch all around, then tuck it under itself around the edge of the plate.
Decorate the edges with a fork or your fingers.
Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).
When youre ready to bake, prick it all over with a fork.","url":"https://recipe.bluelayer.org/recipe/41388/flaky-pie-crust"},{"id":"41384","title":"Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"In lg bowl, combine flour and sugar.
Cut in butter until you have a fine crumbly mixture.
Knead dough until smooth, about 7-8 minutes.
Pat dough into ungreased 15x10 pan.
Pierce with fork all over.
Bake at 325* for 25 minutes, until light brown.
While warm, cut into squares.","url":"https://recipe.bluelayer.org/recipe/41384/shortbread"},{"id":"41368","title":"Hard Butterscotch Candy","ingredients":"sugars, brown
syrups, corn, light
water, bottled, generic
salt, table
butter, without salt
vanilla extract","directions":"Put sugar, corn syrup, water and salt into saucepan.
Stir over low heat until sugar is dissolved.
Increase heat and cook until thermometer registers 250 degrees F, firm ball stage.
Add butter; cook with occasional stirring until thermometer registers 300 degrees F (brittle stage).
Remove from stove.
Add vanilla extract.
Pour into buttered shallow pan, making a layer 1/4 inch deep.
While warm, crease into squares with a blunt knife.
When cold, break into pieces.","url":"https://recipe.bluelayer.org/recipe/41368/hard-butterscotch-candy"},{"id":"41364","title":"No Knead Anadama Bread","ingredients":"cornmeal, degermed, unenriched, yellow
water, bottled, generic
butter, without salt
molasses
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Mix together the cornmeal and 1/2 cup water and cook a few minutes until a soft mush.
Add butter and molasses.
In a separate bowl mix together dry ingredients.
Create a well in the center and poor in cornmeal molasses mixture.
Mix together, then start adding a cup of water.
The dough should be too sticky to knead, but still a dough--not a batter.
Spray (or brush) the top lightly with cooking oil then put the whole bowl in a plastic grocery sack and set aside for 8 hours.
Turn the dough out on a well floured board (I use whole wheat flour for this).
Liberally sprinkle the top with flour and let it rest for 10-15 minutes.
Fold the dough over on itself several times.
If its too sticky to do this easily, just keep adding bits of flour until the folding goes easily.
Finally gather the dough into a ball, place it on a piece of parchment, cover with a dish towel (not terry cloth) or cloth napkin, and let it rise a couple of hours.
Preheat the oven to 450 with a dutch oven or other heavy oven proof pot (with a lid).
When its time to bake, score the top of the loaf with a razor.
Holding onto the parchment paper, lower the bread into the hot pot--paper and all-- and put the lid on.
Bake for about 25 minutes with the lid and 10 without.
This will not have a hard crust like most artisan breads.
The pot lid helps it not to become overly brown.
The times listed include only active prep time and cooking time--not the hours you just set it aside.","url":"https://recipe.bluelayer.org/recipe/41364/no-knead-anadama-bread"},{"id":"41359","title":"Hazelnut Crunch: Noci Croccante","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
syrups, corn, light
nuts, hazelnuts or filberts
butter, without salt
salt, table
leavening agents, baking soda","directions":"Line a heavy large baking sheet with parchment paper.
Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves.
Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes.
Reduce the heat to medium-low.
Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes.
Quickly stir in the baking soda.
Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible.
Let stand until hard.
Break the brittle into pieces and store in an airtight container at room temperature.
If desired, serve over your favorite ice cream.","url":"https://recipe.bluelayer.org/recipe/41359/hazelnut-crunch-noci-croccante"},{"id":"41348","title":"Breadzle","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking soda","directions":"In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar.
(If using a bread machine add mixture to bread machine at this point and continue).
Add flour and mix on dough cycle or med-low speed.
Remove dough from bread machine once it forms a nice a firm, pliable dough ball.
Add more flour if necessary.
Turn dough out onto a lightly floured table and knead for 2 minutes.
Roll into a 2 foot long log and cut into 12 even pieces.
Cover dough with plastic and a damp cloth and let sit for 10 minutes.
Pat dough into rolls and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
Let the rolls rest for an additional 30 minutes.
Preheat the oven to 425.
Lightly oil 2 baking sheets.
In a large stockpot, bring the cold water to a rolling boil and add baking soda.
Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
Carefully remove with tongs or slotted spoon and hold above pot and let drain.
Sprinkle lightly with salt.
Repeat with the remaining rolls.
Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.","url":"https://recipe.bluelayer.org/recipe/41348/breadzle"},{"id":"41347","title":"Uncle Bill's Potato Chocolates","ingredients":"potatoes, raw, skin
butter, without salt
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Peel one large potato, cut into chunks and place in a medium size saucepan.
Cover with water and bring to boil.
Cook until tender.
Drain.
Mash potatoes and let cool.
In a mixing bowl, mix together 1 cup of mashed potatoes and melted butter; mix well to blend.
Add confectioners' sugar, sweetend coconut, peanut butter, vanilla extract and salt; mix well to incorporate.
Lightly grease your hands with butter and mix the ingredients thoroughly.
Shape mixture into small 1 inch balls or ovals.
Place on a plate or cookie sheet and chill while preparing the chocolate dip.
CHOCOLATE DIP.
In a double boiler, melt semi-sweet chocolate and unsweetened chocolate squares.
Add butter and mix well to blend.
Dip each piece of chocolate to coat well and place on a cookie sheet lined with wax paper.
Place in refrigerator to harden.
Store in refrigerator in an airtight container.
NOTE: You may use either smooth or crunchy peanut butter.","url":"https://recipe.bluelayer.org/recipe/41347/uncle-bills-potato-chocolates"},{"id":"41346","title":"Peanut Butter Krispies Treats","ingredients":"butter, without salt
candies, marshmallows
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Spray an 8x8 casserole dish with nonstick cooking spray.
In a 4 quart sauce pan, melt butter on low heat.
Do this slowly, you dont want burnt or brown butter here.
Once butter has melted, keep heat on low and add mini marshmallows.
Once marshmallows begin to soften and melt, add peanut butter.
At this point, you will need to constantly stir the mixture so the peanut butter does not burn and the marshmallows can evenly melt (wont take too long, about 5 minutes or so).
Once, mixture is combined and melted, turn off heat and remove pan from stove.
Add crisp rice cereal to sauce pan and stir until evenly coated with mixture.
This is sticky stuff so do your best to get it all combined.
Pour mixture into casserole dish (it will look very loose).
Spray your hands with some nonstick cooking spray and pat down the mixture until firmly compacted.
Allow 30-45 minutes for treats to set up...then enjoy!
Cooks Note: You can use a 13x9 dish for this but we prefer a slightly thicker bar so I go with the smaller size.
Also, for all you budget-conscious shoppers, I have made this recipe with the store brand cereal, marshmallows, butter and peanut butter and these treats still turn out delicious.
And if youre a Krispies treats purist (like my hubby), just leave out the peanut butter, theyll still be gooey.","url":"https://recipe.bluelayer.org/recipe/41346/peanut-butter-krispies-treats"},{"id":"41340","title":"Whole Wheat Breakfast Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Preheat oven to 220C/425F
Mix the flours, baking powder, baking soda, sugar and salt in a bowl.
Cut butter into little cubes and add to the flour.
Use your hands or a pastry cutter to cut/crumble the butter into the flour until it forms pea size pieces.
Gradually pour in the buttermilk (or buttermilk substitute) and roughly mix in until the dough is just wet.
On a floured surface fold/knead the dough 4-6 times until it just comes together (you want to avoid over kneading to keep the best biscuity texture).
Press the dough out into a flat piece about 2 cm (3/4 in) thick (you can use a rolling pin too)
Dust a biscuit cutter or round cookie cutter with flour and cut out 8-10 biscuits.
(dust the cutter with flour each time).
If you don't have a cutter, use a knife to cut round shapes (or even just square if you're feeling lazy :) Form any leftover dough into a biscuit with your hands.
Arrange the biscuits on a lined baking sheet.
Bake for 15-17 minutes until golden brown.
Brush with a little melted butter and enjoy!","url":"https://recipe.bluelayer.org/recipe/41340/whole-wheat-breakfast-biscuits"},{"id":"41327","title":"Buttermilk-Thyme Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
spices, thyme, dried
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425.
In a large bowl, combine flour, thyme, baking powder, salt, and baking soda.
Using a fork or pastry blender, cut butter into flour until mixture resembles coarse meal.
Mix in buttermilk until a sticky dough forms.
(You may need to add up to 1 tablespoons more buttermilk.
).
Drop 8 mounds (about 1/3 cup apieces) on to a nonstick baking sheet; lightly pat tops to flatten slightly.
Bake until golden brown, about 15 to 20 minutes, rotating sheet halfway through.
Transfer to rack to cool slightly, but serve warm.","url":"https://recipe.bluelayer.org/recipe/41327/buttermilk-thyme-drop-biscuits"},{"id":"41324","title":"Ellen's Homemade Baking Mix-- Bisquick Substitute","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt","directions":"This can be made in 3 batches in a large food processor.
Whiz regular oatmeal, measure 1 cup, whiz in the nutritional yeast.
Mix thoroughly with cake flour or substitute, then carefully mix in salt, baking soda, baking powder, and sugar.
Blend this with the buttermilk powder until it is uniform- a sifter is handy here if you aren't using a food processor.
In the food processor or a large bowl, cut together 1/3 of the flour mix, 1/3 each of the shortening and butter until it resembles coarse cornmeal.
Set aside and repeat until all is used, then mix the three batches together before you divide it for storage or use.
Store in tightly closed covered container or zippered plastic bags with the air pressed out.
Even with the added flours, this makes a golden white biscuit unless whole wheat flour is added.
To use, spoon into cup, don't sift and don't pack.
Store remainder in refrigerator or freezer.
Reduced fat variation: you can reduce the shortening in this mix by 1/4, results will be a bit less tender, but still tasty.
With reduced fat baking recipes, smaller sizes muffins, biscuits and pancakes will give better results.
Fat may be reduced in most baking recipes by one-third.
Fat makes baked goods tender and crisp, so lowering the amount of fat will change the texture as well as the flavor.
With pie crusts, the fat may be decreased to one part fat to four parts flour.
Some have had success also with replacing some of the fat in quick bread recipes with the same amount of applesauce.
I have found it does work but the texture is tougher than the original recipe.","url":"https://recipe.bluelayer.org/recipe/41324/ellens-homemade-baking-mix-bisquick-substitute"},{"id":"41322","title":"The Lost Art of Lefse Making (Step-By-Step)","ingredients":"potatoes, raw, skin
butter, without salt
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"r>SPECIAL EQUIPMENT.
Potato Ricer.
Electric Lefse Pan (or substitute electric griddle or nonstick griddle).
Lefse Stick (substitute long wooden handle of spoon or even better, an unused wooden paint can stirrer).
Grooved Lefse Rolling Pin (regular pin can work).
Canvas covering for your rolling pin is also desirable.
INSTRUCTIONS:.
Night before making lefse, peel, dice (1 inch pieces or so) and cook potatoes in boiling water until tender (about 20 minutes).
Drain and return to still warm cooking pot over just turned off burner to allow potatoes to let off any extra steam so they don't have extra water.
Rice potatoes with potato ricer over butter/margarine until you have added 8 cups riced.
Add sugar, salt, and vegetable oil.
Stir until everything is melted.
Store mixture overnight in cool spot covered with paper towel.
Next morning, rice the mixture again through your potato ricer into a large bowl.
Divide riced mixture into two batches.
Sift and mix one cup flour into one batch.
Place the other in refrigerator until later.
Divide the batch you have added the flour to into 1/4 C to 1/3 C patties (smaller amount is easier for beginner).
Keep two or three patties out for rolling.
Refrigerate the remaining patties on a cookie sheet (keeping them cool helps with rolling with as little flour as possible, the key to really thin lefse).
Heat your Electric Lefse Pan or if using griddle to medium heat.
Flour rolling pin and board (if possible cover them with canvas and then flour).
Roll each pattie as thin as possible, using flour as needed to prevent sticking, but as little as possible.
Turn over once when rolling, lightly flouring board again.
Using your lefse stick, place stick on left end of lefse.
Flip dough over stick and roll to right to roll up lefse on stick.
Place it on right side of Lefse pan or griddle and unroll.
Lefse will begin bubbling and lightly browning.
The more \"bubbling \" the more tender it will be.
Use stick again to turn over and cook other side.
Remove lightly browned round from lefse pan or skillet with lefse stick, fold round into quarters and let cool on paper towels.
Overlap each folded round slightly as you let cool to prevent edges from drying out.
Once finished with first batch, Mix one cup flour into remaining riced mix and repeat as above.
Let lefse cool completely before wrapping in plastic wrap and refrigerating or freezing in plastic bags.
Spread with butter, sprinkle with sugar, and warm slightly in microwave to eat in the traditional way.","url":"https://recipe.bluelayer.org/recipe/41322/the-lost-art-of-lefse-making-step-by-step"},{"id":"41320","title":"Magical Leek Soup","ingredients":"leeks, (bulb and lower leaf-portion), raw
water, bottled, generic","directions":"Clean the leeks and rinse well to get rid of sand and soil.
Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green.
(Reserve the extra greens for soup stock.
).
Put the leeks in a large pot and cover with water.
Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes.
Pour off the liquid and reserve.
Place the leeks in a bowl.
The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.
For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time.
Drizzle with a few drops of extra-virgin olive oil and lemon juice.
Season sparingly with salt and pepper.
Sprinkle with chopped parsley if you wish.
This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!
), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.","url":"https://recipe.bluelayer.org/recipe/41320/magical-leek-soup"},{"id":"41308","title":"Cherokee Chicken","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peppers, sweet, green, raw
spices, garlic powder
onions, raw
grapes, red or green (european type, such as thompson seedless), raw
cranberry sauce, canned, sweetened
salt, table
spices, pepper, black","directions":"Assembly Directions:.
Skin chicken and brown in oil in a large skillet over medium high heat.
Remove chicken from pan and set aside.
To the pan, add optional green pepper, garlic, and onion.
Cook until tender.
Add vermouth or grape juice and cranberry sauces, salt and pepper.
Place chicken back into pan and simmer on low 25 to 30 minutes until thickest pieces of chicken slashed to the bone are done and meat juices run clear.
When chicken is thoroughly cooked, remove from heat and cool thoroughly.
To freeze:.
When cool, place chicken and sauce in a labeled large freezer bag or suitable freezer container, seal and freeze.
To Serve:.
Thaw thoroughly then reheat in a covered pan on stove over medium low heat, in a 350 oven for 45 minutes or until hot, or in the microwave at 80 % power for 20 to 30 minutes until hot throughout.
NOTE: The length of reheating time will vary greatly depending on how deep or shallow the covered pan is.","url":"https://recipe.bluelayer.org/recipe/41308/cherokee-chicken"},{"id":"41296","title":"Tammy's Easy Pizza Crust","ingredients":"water, bottled, generic
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"**Water should be 110-115 degrees for best results.
mix water, butter, and sugar in mixing bowl.
Add part of the flour and stir.
Add the rest of the flour and the yeast, and stir into a dough.
Knead for 6-8 minutes, or until dough is smooth and elastic.
Set dough in bowl and grease the top.
Cover with a towel and set in a warm place to rise for about 45 minutes.
After dough has risen the first time, punch down and knead until air bubbles are removed.
Liberally butter a 16-inch round pizza pan, and press dough onto pan.
Carefully lift one-half of the crust and fold over (to expose half of the pizza pan).
Sprinkle 1/2 Tablespoon cornmeal over pan.
Lay crust back in place and repeat on other half, so that there is cornmeal sprinkled between entire layer of crust and pan.
Sprinkle 1/2 teaspoon salt over top of crust and then spread with 1 cup pizza sauce.
Sprinkle on cheese and any optional toppings desired.
Sprinkle on oregano, basil, and parmesan cheese last.
Place pizza in oven and turn heat to 400 degrees.
Bake for 10 minutes; rotate crust and bake for an additional 5-10 minutes or until top is browned.
(Be sure to watch so it doesn't burn; every oven is different!
).
When pizza is browned, turn off heat and open oven door.
Leave pizza in oven until ready to serve.
Then remove from oven, cut, and serve.
If there is leftover pizza, we often put the pieces directly on a cooling rack to cool, which prevents condensation forming between the crust and pan.","url":"https://recipe.bluelayer.org/recipe/41296/tammys-easy-pizza-crust"},{"id":"41293","title":"Sunshines krispy balls","ingredients":"butter, without salt
sugars, granulated
dates, deglet noor
rice, white, long-grain, regular, unenriched, cooked without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Cook butter, sugar and dates until dates are dissolved,stir constantly.now take off heat set aside.
When mixtrue cools, add rice krispies, shape into balls and roll them in the coconut flakes.
Makes approx.
3 dozen or more","url":"https://recipe.bluelayer.org/recipe/41293/sunshines-krispy-balls"},{"id":"41276","title":"Cranberry Cashew Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
nuts, cashew nuts, raw","directions":"Line a 13\"x9\" rimmed baking sheet with heavy duty aluminum foil.
In a small bowl, place 1/4 cup semi-sweet chips, 1/4 cup white chips, 1/3 cup cranberries & 1/3 cup chopped cashews, & set aside.
In a medium microwave-safe bowl, place remaining 1 1/4 cups semi-sweet chips, & microwave until chips are melted, stirring after every 45 seconds to prevent overheating.
When semi-sweet chips are melted, stir in remaining 1/3 cup cranberries & remaining 1/3 cup chopped cashews.
Pour this chocolate mixture onto prepared baking sheet, using a spatula or knife to spread the chunky chocolate mixture into as thin a layer as possible, trying to cover most of the surface of the baking sheet.
In another microwave-safe bowl, place remaining 1 1/4 cups white chocolate chips, & microwave until chips are melted, stirring after 45 seconds to prevent overheating.
Once white chocolate has melted, drop by spoonfuls evenly over chocolate on baking sheet.
Use tip of knife to swirl white chocolate through semi-sweet chocolate, being CAREFUL NOT TO SWIRL TOO MUCH & MUDDY THE COLORS.
When finished, there should be distinct swirls of brown & white throughout the candy.
While chocolate is still wet, sprinkle reserved chips, fruit & nuts evenly over the top, pressing gently to affix them in melted chocolate.
Place baking sheet in refrigerator to set chocolate, about 30 minutes.
Once firm, peel candy away from foil, & break candy into small pieces.
Store bark in airtight container for up to a week in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/41276/cranberry-cashew-chocolate-bark"},{"id":"41260","title":"Beef and Sun-Dried Tomato Roll-Ups","ingredients":"beef, grass-fed, ground, raw
spices, garlic powder
tomatoes, sun-dried","directions":"Spread each slice of beef with cream cheese.
Carefully spread each with sun-dried tomato spread.
Roll up each slice tightly; place on a cookie sheet.
Cover and refrigerate at least an hour or until firm.
To serve, cut each roll into four pieces.
Secure each with a cocktail toothpick.","url":"https://recipe.bluelayer.org/recipe/41260/beef-and-sun-dried-tomato-roll-ups"},{"id":"41254","title":"Coco-Cocoa Fantasy Fudge (Clean Eating)","ingredients":"butter, without salt
syrup, maple, canadian
vanilla extract
cocoa, dry powder, unsweetened","directions":"Using a spoon, blend the coconut butter with the honey or syrup ad mix well.
(If the coconut butter is too hard, place it in an ovenproof container and set it in a 250 degree oven for a few minutes until softened).
Add the vanilla extract, if desired.
Stir in the cacao or cocoa powder.
Mix until smooth.
Pour into an 8x8 inch pan and refrigerate until firm.
Cut into 16 pieces and keep cool (living in Vegas, I found that it will melt if left out too long).
NOTE: You can also use this mixture as FROSTING!
Simply use it before refrigeration and it will spread easily!","url":"https://recipe.bluelayer.org/recipe/41254/coco-cocoa-fantasy-fudge-clean-eating"},{"id":"41238","title":"Grandmother's Super Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"preheat oven to 350 F degrees (Fahreinheit).
pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
Add water.
mix gently with fork until dough comes away from the sides of bowl.
(you may need more water) be very gentle, and try not to mix too much.
transfer half of dough to a sheet of wax paper lightly sprinkled with flour.
sprinkle a little flour onto top of pie dough.
cover pie dough with another sheet of wax paper.
roll out so the pie crust is level, and not too thick in one place, or too thin in another.
(about 11 or 12 inches in diameter).
peel off top layer of wax paper from dough, and place pie pan on top of dough.
carefully slide your hand underneath bottom layer of wax paper, and flip.
Then,carefully peel the wax paper from pie dough, and ease into pan.
repeat steps 4-8 with other half of dough.
Bake for 15 min, or so or until golden brown in color.
Fill with any pie filling!","url":"https://recipe.bluelayer.org/recipe/41238/grandmothers-super-flaky-pie-crust"},{"id":"41236","title":"Essence of Summer * Raspberry-Honey","ingredients":"honey
jams and preserves, apricot
spices, cinnamon, ground","directions":"Combine honey, jam and cinnamon (don't stir too vigorously or you'll incorporate air into the mixture and you DO NOT want to do that).
Store in pretty jars (give as gifts); keep in a cool, dark place.
Try substituting any of these different spices to come up with a different seasonal \"essence\" such as.
SPRING ESSENCE: lavendar buds (organic, you don't want to eat any sprays!
).
SUMMER ESSENCE: coriander, chive buds.
AUTUMN ESSENCE: allspice, pumpkin pie spice, cinnamon.
WINTER ESSENCE: cinnamon, nutmeg.
***On the FLIP side: How about a completely different berry or jam?
Like blueberry, boysenberry, orange marmalade, etc.
***.
Feedback on this will help us decide what to pitch to our customers.
Thanks bunches!","url":"https://recipe.bluelayer.org/recipe/41236/essence-of-summer-raspberry-honey"},{"id":"41235","title":"Simple Apple Pie Spice","ingredients":"spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground","directions":"Combine all ingredients in a jar with a tight-fitting lid.
Shake well to mix.
Uses: Add 1 teaspoon per pie.
Stir into applesauce.
Heat with apple cider.
Stir into crumb topping for coffeecake, Dutch apple pie, apple crisp.","url":"https://recipe.bluelayer.org/recipe/41235/simple-apple-pie-spice"},{"id":"41230","title":"Tart and Pie Dough","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Have measured: 1/2 cup ice-cold water.
Mix together: 2 cups all-purpose unbleached flour, 1/2 teaspoon salt (omit if using salted butter).
Add: 12 tablespoons (1 1/2 sticks) cold butter, cut into small (1/4-inch) cubes.
Cut or work the butter into the flour with a pastry blender or your fingertips, leaving some of the butter in fairly large, irregular pieces.
This will take 1 or 2 minutes.
(Or mix for no more than a minute, at medium-low speed, in a stand mixer fitted with the paddle attachment.)
Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps.
(In the mixer, turn the speed to low and pour the water down the sides of the bowl, mixing for 30 seconds or less.)
Keep adding water if needed.
Divide the dough in two, bring each part together into a ball, and wrap each ball in plastic.
Compress each ball, and then flatten them into disks.
Let rest, refrigerated, for 1 hour or longer.","url":"https://recipe.bluelayer.org/recipe/41230/tart-and-pie-dough"},{"id":"41226","title":"Turkey in a Hurry","ingredients":"ground turkey, raw
butter, without salt
spices, thyme, dried
spices, rosemary, dried
spices, paprika
spices, garlic powder","directions":"Cut tenderloins in half lengthwise and then into serving-sized pieces.
Place on the rack of a broiler pan.
In a small saucepan, heat the remaining ingredients until butter is melted.
Broil turkey until lightly browned on one side.
Brush with the herb butter and turn and brown on the other side.
Brush with butter again and continue this cooking process until the turkey is no longer pink, about 6-8 minutes.","url":"https://recipe.bluelayer.org/recipe/41226/turkey-in-a-hurry"},{"id":"41222","title":"Apple Crisp (Filling Prepared) Recipe","ingredients":"butter, without salt
apples, raw, with skin","directions":"PAN SIZE 18 BY 26 SHEET PAN TEMPERATURE: 375 F. OVEN
ARRANGE ABOUT 4 1/2 Quart PREPARED PIE FILLING ON EACH 18 BY 26-IN SHEET PAN.
COMBINE OATMEAL COOKIE MIX WITH 1 LB SOFTENED BUTTER Or possibly MARGARINE.
SPRINKLE ABOUT 2 1/2 Quart Mix Proportionately OVER APPLES IN EACH PAN.
BAKE 40 Min Or possibly Till TOP IS LIGHTLY BROWNED.
CUT 6 BY 9.
SERVE WITH SERVING SPOON Or possibly SPATULA.
\\
NOTE: IN STEP 4, IF CONVENCTION OVEN IS USED, BAKE AT 350 DEGREES F. 30 Min Or possibly Till BUBBLING AND LIGHTLY BROWNED ON LOW FAN, OPEN VENT.
SERVING SIZE: 1 SQUARE","url":"https://recipe.bluelayer.org/recipe/41222/apple-crisp-filling-prepared-recipe"},{"id":"41217","title":"Homemade Bread","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Make the pre-ferment:.
combine the flour and yeast and mix.
Add the water and honey and combine very well.
place a loose piece of saran wrap and place in fridge overnight.
Make the Bread:.
in mixer bowl (or large bowl) combine the flour, yeast and salt and mix well.
add the Pre-ferment and mix with spatula until a ball starts to form.
Place in mixer with dough hook for about 1 minute.
cover and let Rest for 20 to 30 minutes (Do not skip this step!
).
uncover and kneed with dough hook on low speed (speed 2 on Kitchenaid) for about 6 to 9 minutes or until dough is see-through when spread thin.
place in a greased (I use cooking spray) bowl and place in oven (turned off)
Place a pan in the bottom of the oven filled with boiling water (about 1 quart).
Let rise until doubled in size (60 to 90 minutes)
punch down on floured surface and fold into a rectangle and let rest covered for 10 minutes.
Punch down again and shape into a loaf and place in a greased bread pan.
Let rise until doubled (45 minutes or so) and then cook at 375 for about 45 minutes to 1 hour (or until bread sounds hollow and internal temperature reaches 190 to 200degrees).
remove from pan right away and let cool before slicing.","url":"https://recipe.bluelayer.org/recipe/41217/homemade-bread"},{"id":"41205","title":"Crumb Shortcake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cream, whipped, cream topping, pressurized
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda
vanilla extract","directions":"Combine first 4 ingredients and mix together like a pie dough until crumbly.
Set aside 3/4 cup of the crumbs mixture.
Add buttermilk, baking soda, and vanilla extract to the remaining crumbs.
Pour into a greased 8x8 inch pan.
Sprinkle with reserved crumbs on top.
Bake at 350 degrees F for 30-40 minutes or until done.
Serve with strawberries or other seasonal fruit.
Also great served with ice cream.","url":"https://recipe.bluelayer.org/recipe/41205/crumb-shortcake"},{"id":"41202","title":"$1.00 Tangy Chicken Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
vinegar, cider
sauce, worcestershire
spices, chili powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne
sauce, barbecue","directions":"Combine vinegar, Worcestershire,chili powder,salt, pepper, and hot pepper sauce in a small bowl.
You'll have mixed all ingredients except BBQ sauce.
Place chicken pieces in a large plastic bag and pour mixture over chicken.
Marinate in refrigerator for at least 4 hours, turning several times.
Spray grill with non stick cooking spray.
Grill chicken pieces over medium heat in covered grill for 30-45 minutes.
Turn occasionally while grilling.
Baste with your favorite BBQ sauce for the last 10 minutes of grilling time.","url":"https://recipe.bluelayer.org/recipe/41202/1-00-tangy-chicken-recipe"},{"id":"41200","title":"Ginger Shortbread","ingredients":"sugars, powdered
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, without salt
spices, ginger, ground","directions":"Combine icing sugar, flour and ginger.
Cut in butter.
Mix together with your hands, as per a pie crust.
When mixture holds together work in candied ginger.
Press into an ungreased 9-inch square pan, about 1/2-inch thick.
Prick through to bottom of the dough with a fork.
Bake at 300 degrees F for 50-60 minutes.
While warm, cut into desired shapes.","url":"https://recipe.bluelayer.org/recipe/41200/ginger-shortbread"},{"id":"41190","title":"Pumpkin Pie Spice Krispie Treats","ingredients":"butter, without salt
candies, marshmallows
pumpkin, raw
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Lightly grease a 9x13 pan.
Set aside.
Melt butter in large pot on low heat.
Add marshmallows and stir until melted and smooth.
Add pumpkin pie spice and stir to combine.
Remove from heat and add Rice Krispies.
Mix until cereal is coated with marshmallow mixture.
Press mixture into prepared pan and let cool to set up.
Decorate if you want to.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/41190/pumpkin-pie-spice-krispie-treats"},{"id":"41187","title":"Walnut and Dried Cherry Rugelach","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cottage, creamed, large or small curd
salt, table
cherries, sweet, raw
nuts, walnuts, english
cherries, sweet, raw
sugars, granulated
spices, cinnamon, ground","directions":"Combine dough ingredients in food processor or blender until smooth dough forms.
Divide dough into 4 pieces, forming each piece into a 5-inch disk.
Wrap each disk in plastic and refrigerate 3 hours or overnight.
Preheat overn to 375F.
On lightly floured surface, roll out piece of dough into an 8-inch circle, 1/8-inch thick.
Spread 2 Tbsp of jam onto each circle.
Sprinkle each circle with 1/4 of walnuts and 1/4 of cherries.
Cut each circle into 8 wedges using a sharp knife or pastry wheel.
Starting with the outside edge, roll each wedge, enclosing the filling.
Place point side down onto greased cookie sheet.
Combine sugar and cinnamon and sprinkle onto each pastry.
Bake until golden brown, approximately 35 minutes.
Let pastries rest approximately 10 minutes before removing from cookie sheet.","url":"https://recipe.bluelayer.org/recipe/41187/walnut-and-dried-cherry-rugelach"},{"id":"41178","title":"No-Knead Whole Wheat Sandwich Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
alcoholic beverage, beer, regular, all
water, bottled, generic
vinegar, distilled
honey
butter, without salt","directions":"MIXING AND STORING DOUGH:.
Whisk together flours, wheat germ, yeast, and salt in large bowl or lidded 5 quart container.
Stir honey and melted butter into water; then add water, beer, and vinegar to the dry ingredients.
Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl/ container until shaggy ball forms (use wet hands if needed).
Cover bowl with plastic wrap and let sit at room temperature until dough rises and collapses (or flatttens on top); 2 - 5 hours.
Refrigerate in lidded (not airtight) container and allow to preferment for at least one day or up to 5 days.
ON BAKING DAY:.
Lightly grease a 9x4x3-inch nonstick loaf pan.
With wet hands, pull up one end of the refrigerated dough.
Using a serrated knife, cut off a 1 1/2 pound, or canteloupe-size, piece of dough.
Dust the piece with flour and quickly shape into a ball by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Most of the dusting flour will fall off.
The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking.
The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
Form an elongated oval and place into the prepared pan.
Cover loosely with plastic wrap and allow to rest until doubled in size, approximately 2 hours.
Twenty minutes before baking, preheat oven to 400 degrees, with an empty broiler tray or cast iron skillet on any other shelf that won't interfer with the rising bread.
Place the loaf on a rack near the center of the oven.
Pour 1 cup of hot tap water into the hot broiler tray or skillet and quickly close the oven door.
Bake for 45 - 50 minutes or until golden brown and firm.
Remove from pan and allow to cool on wire rack before slicing.","url":"https://recipe.bluelayer.org/recipe/41178/no-knead-whole-wheat-sandwich-bread"},{"id":"41174","title":"Vegan Pumpkin Pie Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
pumpkin, raw
soymilk, original and vanilla, unfortified
pumpkin, raw
oil, olive, salad or cooking","directions":"In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.
In a separate bowl, combine the soy milk, canned pumpkin, and corn oil and process until well blended.
Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.
Use a skillet to make pancakes as you would with regular pancake batter.","url":"https://recipe.bluelayer.org/recipe/41174/vegan-pumpkin-pie-pancakes"},{"id":"41173","title":"Kau Katli or Cashew Fudge (Vegan)","ingredients":"nuts, cashew nuts, raw
sugars, powdered
spices, saffron
spices, cardamom","directions":"Soak cashews in water for 30 minutes.
Measure out the powdered sugar and whisk, breaking up any lumps.
Grind cashews to a very fine and smooth paste, adding a sprinkling of water as needed.
Place ground cashew paste and powdered sugar in a nonstick pan.
Mix well.
Heat the mixture over low-medium heat and stir.
Add saffron and cardamom powder; mix well.
Keep stirring for 710 minutes, till the mixture thickens and starts pulling away from the sides of the pan.
Scrape the edges while stirring.
Once the mixture forms a lump and gathers in the center, pinch off a very small amount and make a ball with your fingers.
If you are able to form a ball, then it is the correct consistency.
Switch off the flame and let the mixture cool for a while.
Once the mixture is just warm to touch, knead into a very soft dough.
Roll the dough into a 1/4-inch-thick circle and make diamond-shaped pieces.
Allow the pieces to set for 10 minutes.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/41173/kau-katli-or-cashew-fudge-vegan"},{"id":"41161","title":"Chocolate-covered Almond Toffee Bars","ingredients":"nuts, almonds
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
salt, table
leavening agents, baking soda
pascha, organic bitter-sweet dark chocolate chips,","directions":"Position rack in center of oven and preheat oven to 375 degrees F.
Spread nuts on a baking tray and bake until toasted, 10 to 15 minutes, turning nuts after 7 to 8 minutes to ensure even toasting.
Cool and chop coarsely.
You should have about 2 cups.
Set aside.
Clean baking tray and coat with vegetable oil or vegetable oil spray.
Spray both sides of the offset spatula with vegetable oil spray.
Set aside.
Make the toffee: Place sugar in a small deep saucepan.
Add the corn syrup and water or rum and, over medium heat, bring to a boil.
Let boil until large bubbles form on the surface, 3 to 4 minutes.
Cover with foil and boil 5 minutes longer.
Add the pieces of butter and continue cooking, uncovered, over medium heat until temperature reaches 300 degrees F on a candy thermometer, about 30 minutes.
(The candy thermometer has a clip on the side that can be slid up or down.
If desired, you can fit the thermometer on the side of the pan, making sure that it rests in the mixture, not on the bottom of the pan, so that the reading is accurate.)
Remove from heat and immediately add the salt, baking soda, and 1 cup of chopped nuts.
Stir with a wooden spoon until well combined.
Pour the toffee mixture on the oiled baking tray and, using the offset spatula, spread the mixture out, making a block about 10 by 13 inches.
The toffee will thicken very quickly, so work as fast as you can.
When cool, blot some of the oil or vegetable spray with a clean towel.
While the toffee mixture is cooling, melt the chocolate in a medium heatproof bowl placed over simmering water.
When almost melted, turn off heat and let the chocolate continue to melt, stirring occasionally.
Keep warm.
When you can lift up the block of toffee, transfer it to a flat work surface or to a clean baking tray.
Pour the melted chocolate over the toffee, spreading to cover the entire surface and, before the chocolate cools, sprinkle with the remaining chopped nuts.
If the chocolate takes a long time to harden, refrigerate for about 10 minutes to set the chocolate.
Return the block of toffee to the work surface and break up into pieces approximately 1 to 1 1/2 inches wide.
Then cut into smaller pieces, as desired.
Use as needed.","url":"https://recipe.bluelayer.org/recipe/41161/chocolate-covered-almond-toffee-bars"},{"id":"41154","title":"Salted Caraway Rye Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, caraway seed
spices, onion powder
spices, garlic powder
wheat flour, white, all-purpose, unenriched
salt, table
spices, caraway seed","directions":"Dissolve the yeast in water and honey in the bowl of a stand mixer fitted with a dough hook.
Allow to stand for 5 minutes or until a creamy foam forms.
Add olive oil, Diamond Crystal Fine Sea Salt, caraway seed, onion powder, and garlic powder.
Mix until blended.
Cover and allow to rest for 15 minutes.
Stir 2 cups of flour into the yeast mixture and mix, adding as much additional flour as necessary for dough to pull away from the sides of the bowl and form a ball on the hook.
Knead on low speed for 6 to 8 minutes until smooth and slightly sticky.
Transfer the dough to an oiled bowl, turning to coat.
Cover and let rise for about an hour or until doubled.
Stir dough down.
Cover bowl again and refrigerate for 4 to 6 hours or overnight to relax the dough.
Line a baking sheet with parchment paper.
Lightly scatter half the Diamond Crystal Coarse Sea Salt and half the whole caraway seeds over the surface.
Divide the dough in quarters; cover and refrigerate all but one quarter at a time.
Divide each quarter into 6 equal pieces and roll each into a rope about 12 inches long.
Place each on the prepared pan and lightly press down.
Repeat with the rest of the dough.
Cover the baking sheet lightly and allow to rest for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Spray or brush each rope with water and sprinkle with the remaining Diamond Crystal Coarse Sea Salt and caraway seeds.
Bake in preheated oven until nicely browned, 20 to 25 minutes.
Transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/41154/salted-caraway-rye-breadsticks"},{"id":"41143","title":"Baby Broccoli (Steamed)","ingredients":"broccoli, raw
spices, pepper, black
salt, table
water, bottled, generic","directions":"Wash the broccoli and remove any ugly pieces.
Some stems may have started sprouting, they are o.k.
Trim ends of stalks to make uniform in length.
Split bunch into two groups and spread into a 9 x 13 glass baking dish alternating heads so they lay fairly flat.
Pour 2 Tablespoons water into pan.
Sprinkle with 1 tablespoon Lemon Pepper.
Sprinkle with 1/4 teaspoons salt.
Cover with press and seal, poke several small holes across top.
Microwave on high 3 to 5 minutes, to your desired texture.
* To roast, lay on foil and place in 420 degree, preheated oven, for 8 minutes.
Watch closely, all ovens cook different, adjust time as necessary.","url":"https://recipe.bluelayer.org/recipe/41143/baby-broccoli-steamed"},{"id":"41142","title":"Black Sesame Trixy Stix Recipe","ingredients":"seeds, sesame seeds, whole, dried
oil, corn, peanut, and olive
sugars, granulated","directions":"Toast the sesame seeds in a small frying pan over medium heat, shaking the pan occasionally until the seeds are fragrant, about 4 minutes.
Remove the pan from the heat and let the seeds cool to room temperature.
Transfer the sesame seeds to a clean coffee or spice grinder, add the peanuts, and grind into a fine powder.
Add the sugar and pulse until combined.
Set a fine-mesh strainer over a medium bowl.
Pour the sugar mixture into the strainer and sift it into the bowl, pressing against the powder with the back of a spoon to force it through the mesh.
Return any larger bits left in the strainer to the grinder and process into a fine powder.
Sift again and repeat with the grinding and sifting as needed until all of the sugar mixture is processed (you may have a few solids left to be discarded).
Place a sheet of paper on a work surface.
Have about 20 (8-inch) paper straws and a toothpick ready.
Make a small funnel out of another piece of paper.
(Make sure the tip fits into the end of the straws.)
Alternatively, use a No.
16 Open Star or No.
5 Round piping tip.
Fold up one end of a straw 1/4 inch.
Fit the point of the funnel or piping tip into the open end of the straw.
Holding the funnel or piping tip in place and working over the sheet of paper, spoon in about 1 1/4 teaspoons of the sugar mixture.
Use the pointed end of the toothpick to poke the sugar mixture into the straw.
Remove the funnel or piping tip and fold the open end of the straw down 1/4 inch to close.
Repeat with the remaining straws and sugar.","url":"https://recipe.bluelayer.org/recipe/41142/black-sesame-trixy-stix-recipe"},{"id":"41136","title":"Stamped Shortbread Cookies","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
butter, without salt","directions":"Heat oven to 350*
In large bowl, comine 1/2 cup sugar and butter, beat until light and fluffy.
Add flour and cornstarch, dried butter powder.
( this should be available from a cake decorating shop, etc) adds just the best butter flavor -- and mix well.
Divide dough into 18 equal pieces, shape into balls.
Roll balls in 3 tbls sugar.
Place 2\" apart on ungreased cookie sheets.
For each cookies, flatten ball of dough firmly with cookie stamp.
Bake at 350* for 9-12 minutes or until bottoms are very light golden brown.
Cool 1 minutes, remove from cookie sheets.","url":"https://recipe.bluelayer.org/recipe/41136/stamped-shortbread-cookies"},{"id":"41133","title":"Peach Melba Ice Cream Pie","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
peaches, yellow, raw
ice creams, vanilla
jams and preserves, apricot
raspberries, raw","directions":"Heat oven to 325.
Lightly butter a 9-inch pie pan.
Put cookie crumbs, butter, sugar, cinnamon and nutmeg in medium bwl.
Toss with fork to moisten.
Press into pie pan.
Bake just until crust is set and golden, about 10 minutes.
Remove.
Cool on wire rack.
Strain peaches over bowl.
Reserve juice.
Coarsely chop peaches.
Put ice cream in large bowl.
Using wooden spoon, mix in drained peaches and 1/4 cup of the reserved juice.
Spoon into pie shell.
Lightly cover with plastic wrap.
Freeeze until firm.
Remove from freezer.
Spoon melted jam over top.
Arrange raspberries in concentric circles in decorative pattenr to cover top.
Return to freezer.
Freeze until firm, several hour, or up to one week.
To serve, remover from freezer 15 minutes before slicing.
Cut with knife that has been dipped in hot water.","url":"https://recipe.bluelayer.org/recipe/41133/peach-melba-ice-cream-pie"},{"id":"41123","title":"Dark Chocolate Flapjacks","ingredients":"butter, without salt
sugars, brown
syrups, corn, light
salt, table
cocoa, dry powder, unsweetened
oats
raisins, seeded
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300F (140C).
Grease an 9\" square baking pan generously with butter.
In a saucepan, melt together butter, brown sugar and golden syrup.
Stir in salt and cocoa powder until smooth.
Add oats, raisins and nuts.
Stir until oats are well-coated with chocolate sauce.
Pour into pan and press smooth with a fork or spoon.
Bake 15-20 minutes until just cooked through.
Place pan on a cooling rack for 20 minutes.
Cut into 3\" wide strips, then turn pan 90 and cut 1\" wide strips.
(You should have 27 pieces.)
Allow to cool a further 20 minutes, then turn out bars.
Place chocolate bits into a microwave-safe coffee mug; heat on 70% power for 60 seconds.
Stir.
Repeat using 15 second pulses then stirring, until fully melted.
Dip half of each bar in chocolate, then place onto Silpat, aluminum foil sprayed with non-stick spray, or baker's parchment.
When completely cool and set (about 1 hour), store in airtight container at room temperature up to a week.","url":"https://recipe.bluelayer.org/recipe/41123/dark-chocolate-flapjacks"},{"id":"41116","title":"Chocolate Truffle Frosting ( and Filling )","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
butter, without salt
sugars, granulated
water, bottled, generic","directions":"In a medium size saucepan cook together the cream, butter and sugar over medium -low heat, and just about bring to the boil.
Remove from heat and stir in the chopped chocolate pieces, untill all is melted and creamy.
Transfer the chocolate cream into a deep glass bowl and let cool.
With electric beaters on high speed start beating the choc-cream before it gets too cool, beating five minutes.
Gradually adding (only when choc-cream is very cool ) a tablespoonfull at a time of very cold water or whisky or rum.
Beat till the choc-cream is getting foamy and light in color, then quickly use before it gets too firm.
Sieve a little cocoa powder over the frosting to give a velvety finish.","url":"https://recipe.bluelayer.org/recipe/41116/chocolate-truffle-frosting-and-filling"},{"id":"41097","title":"Ring Doughnuts","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
sugars, granulated
oil, olive, salad or cooking
vanilla extract","directions":"In a bowl add all the doughnut ingredients, keeping the yeast and salt apart.
Combine all the ingredients with half of the milk.
Continue to mix, gradually adding more milk until fully combined.
Tip out onto a lightly floured surface and knead for 10-15mins, until the dough becomes smooth.
Place the oil and vanilla extract in a large bowl.
Mix together and the wipe it around the base and edges.
Place the dough in the bowl and cover with cling film or tin foil and leave to prove for about 4hours.
Tip back out on a clean surface and knead for another 5mins
Roll the dough into a long sausage shape and cut into even sized pieces.
Roll in each one into a ball.
Punch a whole in the middle with you finger and then spin the dough around your finger to create a ring shape.
Heat oil in a large pot or in a deep fryer.
Once it reaches around 160C.
Gently place the doughnut rings in using a metal slotted spoon.
Once one side is golden brown, turn them and cook on the other side.
Once both sides are golden in colour, remove and place on a plate with kitchen paper on.
Repeat for all your doughnut rings.
Whilst still warm roll the rings in a bowl of caster sugar.
Place to one side or eat","url":"https://recipe.bluelayer.org/recipe/41097/ring-doughnuts"},{"id":"41091","title":"Uncle Bill's Pie Pastry That is Flaky","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a mixing bowl, sift together flour and salt.
Using a pastry cutter, blend in butter and shortening until the mixture resembles coarse crumbs.
Add ice water gradually, stirring with a fork until dough forms.
Remove dough to a lightly floured surface and knead until dough is smooth.
Pat dough down into a flat disk about 3/4 inch thick, wrap in plastic wrap and refrigerate for at least 1 hour to chill.
Place a large piece of parchment or wax paper on a flat surface and dust lightly with flour.
Place the dough disk on the paper and roll out to a 13 inch round and about 1/8 inch thick.
Carefully lift the paper into a 9 inch pie plate and slide the rolled dough into the plate and press dough to cover the bottom and form up the sides of the plate.
Crimp the edges in a decorative pattern.
Using a fork, pierce the bottom and sides all over so that the crust does not puff up when baking.
Place a sheet of aluminum foil inside the formed dough crust and fill with dried beans or peas as a weight.
Place the pie shell in the refrigerator for at least 30 minutes to chill.
Preheat oven to 375F.
Remove pie shell from fridge with the beans and bake for 20 minutes.
Remove beans and foil and continue to bake for another 20 minutes or until the pastry is golden and crisp.
Cool on a wire rack.
Continue with whatever filling you decide to use.","url":"https://recipe.bluelayer.org/recipe/41091/uncle-bills-pie-pastry-that-is-flaky"},{"id":"41090","title":"Unfried French Fries - Lindsay Jackson","ingredients":"potatoes, raw, skin
salad dressing, italian dressing, commercial, regular
cheese, parmesan, hard","directions":"Preheat oven to 425 degrees F. Wash potatoes and pat dry.
Cut into 1/4 inch strips and place in large bowl.
Add dressing and parmesian cheese and toss well.
Arrange potatoe pieces in a single layer on a baking sheet that has been sprayed with non-stick cooking spray.
Spray ppotatoes with non-stick cooking spray.
Bake 12 minutes and turn potato pieces over and continue to bake 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/41090/unfried-french-fries-lindsay-jackson"},{"id":"41088","title":"Butternut Squash Salad With Curry Dressing","ingredients":"squash, winter, butternut, raw
oil, olive, salad or cooking
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vinegar, cider
fresh red onions,
spices, curry powder
sugars, granulated
salt, table
spices, pepper, black
parsley, fresh","directions":"Cook squash by your favorite method until just tender, not mushy.
How we cook the squash: Preheat oven to 400.
Peel the squash, then cut in half to remove seeds.
Cut in 1\" slices.
Spray baking pan with non-stick spray.
Put slices on pan and spray them.
Cover tightly.
Bake 20 minutes until just tender when pierced with a fork.
Cool squash, and cut into chunks (about 1\" cubes if you're trying to measure).
Combine remaining ingredients and toss with squash.","url":"https://recipe.bluelayer.org/recipe/41088/butternut-squash-salad-with-curry-dressing"},{"id":"41085","title":"Freezer Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, fluid, heavy whipping","directions":"Line a rimmed baking sheet with parchment paper; set aside.
Whisk the flour, sugar, baking powder and salt together in a large bowl.
Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
Turn the dough out onto a lightly floured counter and gather into a ball.
Knead the dough briefly until smooth, about 60 seconds, adding extra flour as needed if the dough is too sticky.
Pat the dough into a 3/4 inch thick circle.
Cut out the biscuits using a 2 1/2 inch round biscuit cutter.
Lay the biscuits on prepared baking sheet, placing each biscuit about 1/2 inch apart.
Gather up the scraps of dough and reknead them briefly to combine, then pat the dough again into a 3/4 inch thick round and cut more biscuits; repeat this process for a third time.
You can either discard any remaining bits of dough or gently pat them into rustic hand-formed biscuits.
To store: Wrap the baking sheet tightly with greased plastic wrap and freeze the biscuits until frozen solid, about 6 hours.
Transfer the frozen biscuits to a large zipper-top bag and freeze for up to one month.
To serve after frozen: Adjust an oven rack to the upper middle position and heat the oven to 450 degrees.
Lay the biscuits in parchment lined baking sheet, about 2 inches apart, and bake until puffed and golden brown, 20 to 25 minutes.
If you have to use two baking sheets for a large amount of biscuits only cooking one baking sheet at a time.
To serve right away: After cutting out the biscuits, spread them out over 2 parchment-lined baking sheets.
Bake the biscuits one sheet at a time, at 450, reducing the baking time to 15 to 20 minutes.
*Can add 6 oz.
of cheddar cheese that has been cut into 1/4 inch pieces, into the flour mixture for cheese biscuits.","url":"https://recipe.bluelayer.org/recipe/41085/freezer-cream-biscuits"},{"id":"41082","title":"Perfect Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
vital wheat gluten
oil, olive, salad or cooking
honey
salt, table","directions":"In a small bowl, dissolve yeast in warm water.
After 5 minutes, add 2 teaspoons sugar.
In a large bowl, mix hot water, 4 cups flour and wheat gluten.
Stir in oil, honey, yeast mixture and 2 more cups flour.
Add salt and stir in 1-2 more cups until dough pulls away from the sides of the mixing bowl.
Turn out onto a floured surface and knead until not sticky, adding remaining flour until satiny and dough is just pulling away from the counter, but still tacky to touch.
Place in a greased bowl, turning once to coat the surface of the dough.
Cover with a piece of cling wrap.
Let dough rest / rise for 25 minutes.
Turn out onto lightly oiled surface and divide into 2 pieces.
Stretch dough to make a rectangle shape, roll tightly, and tuck the ends under, shaping into loaves.
Place in greased 9 1/4 x 5 1/4 inch loaf pans.
For Solar Oven: Allow top of dough to rise even with top of bread pans, then bake until golden brown and hollow sounding.
For Conventional Oven: Allow dough to rise until it has topped the pans by 1 inch, then bake at 350 degrees F (175 degrees C) for 30 minutes.
Do not over-bake.","url":"https://recipe.bluelayer.org/recipe/41082/perfect-whole-wheat-bread"},{"id":"41081","title":"Kristen's Parmesan Roasted Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black
cheese, parmesan, hard
spices, thyme, dried","directions":"Preheat an oven to 400 degrees F (200 degrees C).
Place the potatoes into a mixing bowl, and drizzle with olive oil.
Sprinkle with kosher salt, black pepper, Parmesan cheese, and thyme leaves.
Toss to evenly coat, and transfer to a 9x13-inch baking dish.
Bake in the preheated oven until the potatoes are golden brown on the edges and tender when pierced with a fork, about 1 hour.
Serve hot or at room temperature.","url":"https://recipe.bluelayer.org/recipe/41081/kristens-parmesan-roasted-potatoes"},{"id":"41077","title":"Berry Preserves","ingredients":"goji berries, dried
sugars, granulated
lemon juice, raw","directions":"Combine berries and sugar; let stand until juices begin to flow, about 10 minutes.
Bring slowly to a boil, stirring until sugar dissolves.
Add lemon juice, if using.
Cook rapidly almost to gelling point.
As mixture thickens, stir frequently to prevent sticking.
Remove from heat.
Skim foam if necessary.
Ladle hot preserves into hot jars, leaving 1/4 inch head space.
Adjust two-piece caps.
Process 15 minutes in a boiling water canner.
Yield: about 4 half pints.","url":"https://recipe.bluelayer.org/recipe/41077/berry-preserves"},{"id":"41075","title":"Mallorredus (Basic Recipe)","ingredients":"semolina, unenriched
water, bottled, generic
salt, table
spices, saffron","directions":"To make pasta:
Make a mound of the flour in the center of a large wooden cutting board.
Make a well in the middle of the semolina and add the water, salt and saffron.
Using a fork, beat together the water, salt and saffron and begin to incorporate the flour starting with the inner rim of the well.
As you expand the well, keep pushing the flour up to retain the well shape.
Do not worry that this initial phase looks messy.
The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands.
Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits.
Discard these bits.
Lightly flour the board and continue kneading for 3 more minutes.
The dough should be elastic and a little sticky.
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Note: Do not skip the kneading or resting portion of this recipe.
They are essential for a light pasta.
After allowing to rest, cut pasta into 4 pieces and roll into dowels 1-inch round.
Cut into 1/4-inch thick pieces and roll each piece along the back of a fork to form lined mallorredus.","url":"https://recipe.bluelayer.org/recipe/41075/mallorredus-basic-recipe"},{"id":"41039","title":"Christmas Peppermint Bark Candy","ingredients":"nuts, almonds
candies, white chocolate
oil, olive, salad or cooking","directions":"Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.","url":"https://recipe.bluelayer.org/recipe/41039/christmas-peppermint-bark-candy"},{"id":"41016","title":"Blueberry Pie Filling Recipe","ingredients":"blueberries, raw
sugars, granulated
lemon juice, raw
salt, table
cornstarch
water, bottled, generic","directions":"Mix together and cook till thickened.
Cold.","url":"https://recipe.bluelayer.org/recipe/41016/blueberry-pie-filling-recipe"},{"id":"41008","title":"Pumpkin Waffles With Orange Syrup (Low Fat)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
egg substitute, powder
oil, olive, salad or cooking
orange juice, raw
honey
cornstarch
spices, cinnamon, ground","directions":"In a medium bowl stir together the flour, brown sugar, baking powder, salt, and pumpkin pie spice.
Make a well in the center of the flour mixture.
In another medium bowl combine the milk, pumpkin, egg substitute, and oil.
Add milk mixture all at once to flour mixture.
Stir just until moistened (batter should be lumpy).
Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker.
close lid quickly; do not open until golden brown.
Bake according to manufacturer's directions.
When done, use a fork to lift waffle off grids.
Repeat with remaining batter.
For Orange Syrup: In a small saucepan stir together the orange juice, honey, cornstarch and cinnamon.
Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more.
Serve warm.
Makes about 1 cup.","url":"https://recipe.bluelayer.org/recipe/41008/pumpkin-waffles-with-orange-syrup-low-fat"},{"id":"40997","title":"Spicy Szechuan Noodles: Dan Dan Mian","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soy sauce made from soy (tamari)
oil, corn, peanut, and olive
spices, garlic powder
spices, ginger, ground
onions, spring or scallions (includes tops and bulb), raw
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
corn, sweet, white, raw
egg substitute, powder
radishes, raw","directions":"In a large saucepan heat 2 quarts of lightly salted water to a boil.
While waiting for the water to come to a boil, combine the pork and 2 tablespoons of the soy sauce in a small bowl and mix well.
Add the oil to a wok or saute pan and heat over medium high heat until very hot.
Add the pork and stir-fry, stirring with a spatula to break it into small pieces.
When the pork is crispy and dry, about 5 minutes, remove it with a slotted spoon and transfer to a paper-lined plate to drain.
Pour off most of the oil, leaving 2 tablespoons in the wok.
Reheat the wok, add the garlic, ginger, and scallions, and stir-fry for 30 seconds.
Add the sesame paste, remaining 2 tablespoons of soy sauce, chili oil, chicken stock, and ground peppercorns or chile paste and simmer for 4 minutes.
When the water has come to a boil, cook the noodles until al dente, for 2 minutes if they are fresh or 5 minutes if they are dried.
Drain the noodles and add to the reduced sauce in the wok, along with the reserved pork, and toss until thoroughly combined and coated with the sauce.
Top with the matchstick radishes and serve immediately.","url":"https://recipe.bluelayer.org/recipe/40997/spicy-szechuan-noodles-dan-dan-mian"},{"id":"40992","title":"Double Orange Cupcakes","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
pumpkin, raw
orange juice, raw
oil, olive, salad or cooking
vinegar, cider
orange juice, raw
sugars, powdered
margarine, regular, 80% fat, composite, stick, without salt
orange juice, raw
orange juice, raw
orange juice, raw","directions":"To make Cupcakes: Preheat oven to 350 F. Line 12-cup muffin tin with paper liners.
Whisk together flour, sugar, baking soda, salt, and pumpkin pie spice in bowl.
Stir in juice, oil, vinegar, and orange zest.
Fill liners 2/3 full and bake 30 minutes, or until toothpick inserted in center comes out clean.
Cool.
To make Icing: Beat all ingredients with electric mixer until smooth.
Spread on cupcakes.","url":"https://recipe.bluelayer.org/recipe/40992/double-orange-cupcakes"},{"id":"40986","title":"Almond Brittle (Croccante)","ingredients":"nuts, almonds
nuts, almonds
sugars, granulated
water, bottled, generic","directions":"Preheat oven to 400 F. Grease a cookie sheet with the almond oil.
Place the almonds on a separate baking sheet and toast them until light golden brown, about 5 minutes.
Set aside.
In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, 15 to 20 minutes.
It should register 238 F on a candy thermometer, or soft ball stage.
Brush excess crystals off the sides of the pot with a wet pastry brush if necessary.
Once the sugar begins to brown, watch carefully and remove from heat as soon as it is the desired color, as the sugar can burn quickly.
Immediately add the almonds to the pot and stir quickly to incorporate.
Turn out onto the prepared cookie sheet, spreading quickly to an even thickness.
Allow the brittle to cool completely, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/40986/almond-brittle-croccante"},{"id":"40985","title":"Mom's Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
water, bottled, generic","directions":"Place 1/4 cup water into measure cup.
Pack in crisco until water reaches 1 cup measurement on measuring cup.
Place flour in 'bowl, remove crisco from measure cup and cut into flour add water to form dough.
Divide in two and roll each to fit a pie plate.
1 can pie filling 1 recipe pie crust butter cinnamon milk sugar Place bottom crust in pie plate.
trim edges.
Pour in pie filling.
Dot with butter, sprinkle with alittle cinnamon.
Place top crust on.
Seal and flute edges.
Make slits in for steam to escape.
Moisten top crust with milk, sprinkle with granulated sugar.
Bake at 350F (180C) for 1 hr.
Cool.","url":"https://recipe.bluelayer.org/recipe/40985/moms-apple-pie"},{"id":"40976","title":"Maple Glazed Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
syrup, maple, canadian
sugars, brown
catsup
vinegar, cider
sauce, worcestershire
salt, table
mustard, prepared, yellow","directions":"In a large pot, cover the ribs with water and simmer, covered for about one hour or until tender.
In a small sauce pan combine maple syrup, sugar, ketchup, vinegar, Worcestershire sauce, salt and mustard and bring to a boil.
Remove ribs from pot and place in a swallow pan, pour over the marinade, place in refrigerator for about 2 hours, turn once to cover with the marinade.
Remove the ribs from the pan reserving the marinade.
Cook over medium-hot coals or on a medium setting turning occasionally and brushing with sauce for about 20 minutes or until tender and glazed.
Cut into serving sized pieces.","url":"https://recipe.bluelayer.org/recipe/40976/maple-glazed-ribs"},{"id":"40946","title":"Spicy Almond Brickle","ingredients":"nuts, almonds
butter, without salt
spices, pepper, black
salt, table
butter, without salt
sugars, granulated
syrups, corn, light","directions":"Heat oven to 350F Line 15x10x1-inch baking pan with aluminum foil, extending foil over edges.
Lightly butter foil; set aside.
Combine almonds and 1 teaspoon melted butter in small bowl; toss lightly to coat.
Spread onto prepared pan.
Sprinkle with pepper and salt.
Bake, stirring once, 5-8 minutes or until nuts are lightly toasted.
Meanwhile, combine 2/3 cup butter, sugar and corn syrup in heavy 3-quart saucepan.
Cook over medium heat, stirring occasionally, until mixture comes to a boil.
Reduce heat to low.
Cook 9-12 minutes until candy thermometer reaches 300F or small amount of mixture dropped into cold water forms hard brittle strands.
Remove from heat; stir in toasted nuts.
Pour mixture onto same foil-lined pan; spread to thin layer.
Cool 15 minutes; break into pieces.","url":"https://recipe.bluelayer.org/recipe/40946/spicy-almond-brickle"},{"id":"40940","title":"Cheese Puffs","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
sauce, ready-to-serve, pepper, tabasco","directions":"Combine the melted margarine, cheese, flour, salt, paprika.
Get out your trusty big bowl.
Combine the melted margarine, cheese, flour, salt, paprika, and Tabasco.
Stir it all together with a fork until it forms a dough similar to pie crust.
Form the mixture into small balls about the size of a marble.
Arrange them on a cookie sheet.
Bake at 350 for 20 minutes or so.
Makes between 50 and 60 balls.
, and Tabasco.
Stir it all together with a fork until it forms a dough similar to pie crust.
Form the mixture into small balls about the size of a marble.
Arrange them on a cookie sheet.
Bake at 350 for 20 minutes or so.
Makes between 50 and 60 balls.","url":"https://recipe.bluelayer.org/recipe/40940/cheese-puffs"},{"id":"40935","title":"Scones With Just A Little Bit of Yeast","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
butter, without salt
yogurt, greek, plain, nonfat
leavening agents, yeast, baker's, active dry
syrup, maple, canadian
nuts, walnuts, english
raisins, seeded","directions":"Cut the butter into small 1mm cubes (in order to mixed into the flour easily) It's hard to see, but they're cut in the photo.
Mix together the yeast and the yogurt.
Add all of the sugar to a bowl and mix in the maple syrup and the butter.
Once they have been completely mixed in, add Step 2 and mix until small balls are formed.
Stir in the walnuts and raisins and use your hands to blend everything together.
Use a rolling pin to roll out until about 1.5cm thick.
Divide in to 3 sections.
Pile up the 3 pieces to form layers and push them together a little bit with your hand to blend.
Wrap in plastic wrap and let sit in the refrigerator for 1 night.
It will keep in the refrigerator for about 1 week.
This photo shows the dough after 3 days resting in the refrigerator.
Take the dough out of the refrigerator about 2-3 hours before baking in order for it to complete the 2nd rising.
It will be about 1.5x it's original size.
Cut into any shape you would like and bake for 20 minutes at 180C.
The center is fluffy and airy like bread, the outside is crisp and crunchy like a scone.
It's difficult to tell from the photo, but the dough has layers.","url":"https://recipe.bluelayer.org/recipe/40935/scones-with-just-a-little-bit-of-yeast"},{"id":"40931","title":"Aunt Anita's No Bake Peanut Butter Krispies","ingredients":"sugars, brown
sugars, granulated
syrup, maple, canadian
peanut butter, smooth style, without salt
vanilla extract
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Stir sugars and Karo together in sauce pan.
Bring to a boil.
Remove from heat and stir in peanut butter.
Mix well.
Add vanilla and cereal.
Roll into small balls.","url":"https://recipe.bluelayer.org/recipe/40931/aunt-anitas-no-bake-peanut-butter-krispies"},{"id":"40921","title":"Chinese Flaky Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
water, bottled, generic
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite","directions":"To make the outer dough, combine the flour, sugar, and salt in a food processor and pulse 2 or 3 times to combine.
Sprinkle in the pieces of lard and process for 10 seconds to blend well, or until the mixture looks like coarse meal.
(Alternatively, put the ingredients in a bowl and use a pastry blender or your fingers in a quick rubbing motion to combine the flour and shortening.)
Transfer the mixture to a bowl, make a well in the center, and work in the water 1 tablespoon at a time.
Use a spatula or wooden spoon to stir, fold, and push the ingredients into a ragged mass.
Transfer to a lightly floured work surface and gently knead for about 2 minutes to create a very soft , smooth, and slightly elastic dough.
Press your finger into the dough; it should slowly bounce back, leaving a faint indentation.
Cover with plastic wrap or an inverted bowl and set aside at room temperature to rest for 20 to 30 minutes.
Meanwhile, to make the inner dough, put the flour in the food processor and sprinkle in the lard pieces.
Process for 10 seconds to blend and generate a mealy, lumpy, very soft mixture.
Transfer to a bowl (the same one as before is fine) and use the spatula to mix and combine well.
(Alternatively, put the ingredients in the bowl and use the spatula or back of the wooden spoon to mash the ingredients together until no flour is visible.)
It will resemble soft cookie dough.
Gather and pat the dough into a rough ball.
Push it from the bowl onto a lightly floured work surface.
Gently pat and roll the dough into a smooth ball and set aside.
Wrap in plastic wrap if the outer dough needs to rest longer.
To encase the inner dough in the outer dough, roll the outer dough into a 6- to 7-inch-diameter circle.
(Try your best to work on a minimally floured surface at all times, to prevent the dough from absorbing too much flour and toughening.)
Center the ball of inner dough on top and then gently pull up and press the outer dough, pinching the ends together to completely encase the inner dough.
Hold the dough in both hands to make this easier.
Use a rolling pin to gently roll the dough into an oblong, about 8 inches wide and 12 inches long.
Start each pass from the center and move toward one of the edges before rolling back again.
Try to square off the sides and lift up the dough occasionally to prevent sticking.
If a bit of the inner dough leaks out, pat some flour on it to seal.
Fold the dough into thirds, like a letter, with one end toward the middle and the other end on top to cover, resulting in a rectangle about 8 inches wide and 4 inches long.
Turn the dough 90 degrees so that one of the unfolded sides points at you.
Roll the dough out again to an 8 by 12-inch rectangle, and fold again into a letter.
Wrap in plastic wrap and allow to rest in the refrigerator for 1 hour, or overnight, before using.
See the following recipes for details on how to manipulate the dough into patterned layers.","url":"https://recipe.bluelayer.org/recipe/40921/chinese-flaky-pastry"},{"id":"40916","title":"Chex School Fuel","ingredients":"sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
corn, sweet, white, raw
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Cover cookie sheet with waxed paper.
Microwave first three ingredients uncovered in large microwavable bowl, until butter is melted; stir after one minute.
Stir in baking soda until dissolved.
Add cereals and stir.
Microwave on High 3 minutes, stirring every 60 seconds.
Spread on cookie sheet.
Cool 10 minutes; break into bite-size pieces.
Melt chocolate chips in small microwavable bowl until chocolate can be stirred smooth.
Drizzle chocolate over snack.
Refrigerate 30 minutes or until chocolate is set.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/40916/chex-school-fuel"},{"id":"40909","title":"Angel Food Candy","ingredients":"sugars, granulated
syrups, corn, light
vinegar, distilled
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar.
Cook, stirring, until sugar dissolves.
Heat, without stirring, to 300 degrees (150 C.) to 310 degrees (150 C.), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Remove from heat and stir in baking soda.
Pour into prepared pan; do not spread.
Mixture will not fill pan.
Allow to cool completely.
In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth.
Break cooled candy into bite sized pieces and dip into melted candy coating.
Let set on waxed paper.
Store tightly covered.","url":"https://recipe.bluelayer.org/recipe/40909/angel-food-candy"},{"id":"40908","title":"Lias Butter Toffee","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
salt, table
vanilla extract
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"*Necessary Equipment: Candy Thermometer*
Combine butter, sugar, water, and salt in a saucepan.
Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined.
Pour the mixture onto a silicone baking mat or good parchment paper.
Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets.
Spread thin.
Allow toffee to cool completely.
Blot to remove excess oil from the surface.
Coat surface with half of the melted chocolate and immediately sprinkle with topping.
When chocolate has totally set, carefully flip over (its okay if it falls apart a bit) and coat other side with the rest of the chocolate.
Sprinkle on topping.
Allow to set, then break into bite-size pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/40908/lias-butter-toffee"},{"id":"40902","title":"Pesto Potato, Tomato & Fresh Mozzarella Salad","ingredients":"potatoes, raw, skin
sauce, pesto, classico, basil pesto, ready-to-serve
cherries, sweet, raw
cheese, mozzarella, low sodium
salt, table
spices, pepper, black","directions":"Place the potato pieces in a large pot of cold, salted water.
Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork, but not falling apart.
Drain the potatoes and run them under cold water to stop further cooking.
Place the potatoes in a serving bowl and gently toss with pesto until well combined.
Gently toss with tomatoes and mozzarella with the potatoes.
Season with salt and pepper to taste.
Serve or refrigerate, covered, until ready to serve.","url":"https://recipe.bluelayer.org/recipe/40902/pesto-potato-tomato-fresh-mozzarella-salad"},{"id":"40869","title":"Peppy's Pita Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan, select Dough setting and start.
When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface.
Gently roll and stretch dough into 12-inch rope.
With a sharp knife, divide dough into 8 pieces.
Roll each into a smooth ball.
With a rolling pin, roll each ball into a 6 to 7-inch circle.
Set aside on a lightly floured countertop; cover with a towel.
Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500F Place 2 or 3 pitas on a wire cake rack.
Place cake rack directly on oven rack.
Bake pitas 4 to 5 minutes until puffed and tops begin to brown.
Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft.
Once pitas are softened, either cut in half or split top edge for half or whole pitas.
They can be stored in a plastic bag in the refrigerator for several days or freezer for 1 or 2 months.
Avoid using too much flour while rolling them out.
Keep unrolled balls covered to prevent drying out.
Handle with care while rolling and transferring.
Tears or creases cause them not to puff up while baking.
Avoid overbaking - they will turn crisp and brittle.","url":"https://recipe.bluelayer.org/recipe/40869/peppys-pita-bread"},{"id":"40863","title":"Peanutty Rocky Road","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
oil, corn, peanut, and olive","directions":"In a heat-proof bowl over hot, not simmering water, heat the chocolate until almost completely melted.
Remove from the water and let stand, stirring occasionally, until the residual heat melts the chocolate completely.
Let the chocolate cool until tepid.
Lightly butter a baking sheet.
Stir the marshmallows and peanuts into the tepid chocolate.
(Stir a marshmallow into the chocolate as a temperature test.
If it melts, the chocolate is still too warm; cool longer.
If the chocolate stiffens, heat over hot water until the chocolate is softened.)
Spread onto the prepared baking sheet.
Refrigerate until firm, at least 4 hours.
Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/40863/peanutty-rocky-road"},{"id":"40860","title":"True Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table","directions":"Sift/sieve the flour into a bowl and add the pinch of salt.
Put aside for the moment.
Make some space in the fridge, if necessary, for the bowl youre about to use in case you quickly need to chill the mixture.
Using butter, grease the baking tray well and put it aside for the moment.
Yield for fingers (much preferred) is around a 7 to 8 inch square.
For Petticoat Tails it will yield a chunky 8 inch circle.
Pre-heat the oven (Gas Mark 3 (325F / 165C degrees)).
Put the butter (if using unsalted butter then ADD a pinch of salt to it) into a medium-size mixing bowl and mash it with a fork until it is soft and creamy without lumps.
But don't let your hand heat warm it so much it starts to get runny.
If you do, then put the bowl complete with butter & fork into the fridge for 5 - 10 minutes to cool it, then take it out and mash quickly again until smooth and creamy with no lumps.
Add the sugar and mix it in well, and quickly.
Add the salted flour a VERY little at a time - mixing it in with the fork to start with, but do this quickly.
Knead well (on a very lightly floured surface).
I was advised: knead for several minutes, and that the longer you knead, the better the shortbread will be.
I usually aim for kneading for anything up to 10 minutes as I was told to, but get fed up after 7 minutes and reckon it can't make THAT much difference!
What is very important is: Don't allow the mixture to become too warm from your body heat whilst kneading.
If it does, as before, put it into the fridge for a couple of minutes to chill it slightly before resuming.
If you do find the need to chill it, as I often do on a hot day, then do knead it for at least a minute or so before rolling it.
Something I should add despite the copious over-instruction here: I've never owned a rolling pin until a couple of days ago.
I don't know if using one will affect the texture, but I always used to pat it down as best I could with my palms.
Roll the mixture out to shape and size of the tray.
For fingers, roll out to about 1/2 inch thick or perhaps even slightly thicker (this sounds awfully thick I know!, but it is important as if you go thinner it will affect the texture, and amazingly, the taste).
For petticoat tails it needs to be a little under 1/2 inch thick to yield a chunky circle of about 7 to 8 inches.
For fingers: prick all over with a fork and put it into baking tray.
Do try to use one that can fit exactly, or one that at least three sides of the mixture fit snugly against, as any outer edges that don't butt right up against the sides of a tray tend to get a bit over-baked.
For petticoat tails: using fork prongs, from the outer edge towards the centre, indent the top about a 1/2 inch all the way round to give it a nice crinkly edge - sort of like the teeth on a cogwheel, then prick all the way round the middle ideally rotating the fork or the pastry (or yourself!)
to give a pretty effect when cut.
Carefully lift and support the decorated circle and place and fit snugly into the circular baking tray.
Score lightly (to about halfway downwards to bottom of the tray) into eight equal segments.
Bake until golden brown for about 45 minutes at Gas Mark 3 (325F / 165C degrees).
Do keep an eye on it!
Petticoat tails seem to require a little less baking time.
Hard to describe the colour to bake until.
From experience I know what colour I'm looking for - you don't really want it to be undercooked, but when it's starting get a bit dark around the edges it's probably beginning to get a bit overdone already.
Basically cook until it's just starting to darken round the edges then get it out quick and cool it - I usually place the hot tray on a very cold surface until cool.
Whilst still quite warm in the tray, mark across and cut into finger-shaped pieces (if not making petticoat tails) - but leave them there in the tray, cut and together until fully cold.
For petticoat tails it's customary to sprinkle liberally with castor sugar.
Sorry to be such a pedant about this recipe!
I feel a bit like a mother hen clucking about \"must do this -- \", \"should do that -- \" :) But it is worth taking some care over as the resulting shortbread will be so good you'll be hassled to make it much more often by everyone you share the pieces with :).
SERVING SUGGESTION:.
Just on its own with a nice cup of tea or coffee, but also scrumptious on a plate with and/or dunked into a generous helping of creamy Cornish Dairy ice-cream and strawberries, jam (jelly) or fresh fruit.
Personal Note:.
I live an ultra low-fat, low-sugar (or at least low quantities of sugars at a hit), calorie-controlled lifestyle.
(I'm on maintenance these days rather than reduction - I don't think I dare get any leaner or people would worry!
).
Notwithstanding, I still make and eat pieces of this shortbread occasionally despite the fact that there's nothing remotely low fat, low-sugar or low calorie about it.
At least there's not much salt!
You can make substitutions or add essences and flavourings and it'll probably work out fine but it won't be the same shortbread - it won't taste the same, it won't have the same texture, but the efforts you've put into making it (and clearing up afterwards) will have been the same.
I reckon it's got to be worth trying it without substitutions first time around - you can always give the pieces that you know are much more than you really should be letting yourself scoff to friends and family who will bless you for it!
And you don't NEED to eat them all at once!
- they keep well in a biscuit tin or cookie jar in a cool, dark place for quite a long time (given half a chance!).
I guess you could probably freeze them too (if enough left!
).
ADDITIONS SUGGESTIONS:.
Occasionally just for a change, right near the end of kneading I have added glace cherries, or occasionally sultanas or raisins, sometimes with and sometimes without cinnamon.
Cherries worked ok, but wasnt crazy about the fruit.
You could even split the kneaded mixture in two and do half plain and half with extra stuff then nudge them together in the baking tray for baking.
I've never tried dessicated/flakes coconut or chunky milk/dark chocolate chips or crystallized (candied) ginger pieces perhaps with a bit of ground ginger in with the mix though I've often been tempted to - do let me know how they turn out if you do!
I do know that dipping the tops from above at an angle into good quality melted real chocolate (not baking chocolate) so that the bottom remains uncoated and only half of the top is coated then leaving to cool (that's the tough bit!)
is absolute heaven on earth in the eating.
It also occurred to me while choco-dunking one time to add some dessicated coconut into the chocolate first - but I didn't have any - bet it's nice though!
Do enjoy and best wishes from England - and Scotland!","url":"https://recipe.bluelayer.org/recipe/40860/true-scottish-shortbread"},{"id":"40845","title":"Lavash","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Place the yeast and water in a dishpan or large mixing bowl and stir with a wooden spoon.
Add the oil, salt, sugar, and 2 cups of the flour, and beat with the spoon for a minute or two until well blended.
Add 2 more cups of flour, then squeeze the mixture with your hands until the flour disappears.
If it is too wet to pick up, add a little more flour.
As soon as you can handle the dough, begin to knead directly in the bowl (or on a floured board), adding more flour as necessary.
Knead for about 5 minutes, or until the dough is smooth and elastic.
Shape into a ball.
Spread a little oil on the bottom and sides of the bowl.
Add the ball of dough, then turn it over, oiled side up.
Cover and set in a warm place for about an hour, or until the dough doubles in bulk.
Punch down the risen dough and cut it into 4 equal pieces.
On a floured board, roll out 2 pieces into 10-x-14- inch rectangles (or 13-inch circles).
Place them on two large ungreased baking sheets.
Prick the top of the dough all over with a fork.
(Unless you have two ovens, you will have to bake this bread in two batches.
Once the first batch is baked, roll out the remaining 2 pieces of dough and repeat the steps.)
Place in a preheated 400F oven and bake about 20 to 30 minutes, or until the surface of the lavash becomes bubbly and crisp, and the bottom is brown (you can peek with the help of a spatula).
If the top isnt very crisp, slide the pan under the broiler for just a few seconds.
When doing this, keep the broiler door open, the potholder handy, and watch; lavash can turn black in a flash.
Cool the lavash on a wire rack.
When thoroughly cool, break into pieces and store in an airtight container, where it will keep for a few weeks.","url":"https://recipe.bluelayer.org/recipe/40845/lavash"},{"id":"40837","title":"Shove It in the Oven Fried Chicken","ingredients":"butter, without salt
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In a large baking pan melt the butter and oil in the oven.
In a medium bowl mix together the.
flour, salt, cayenne pepper, garlic salt, and pepper.
Coat the pieces with the flour mixture.
Place the chicken in melted butter skin-side down.
Bake at 350 degrees for 30 minutes.
Turn over and cook 30 minutes longer or
until the thickest pieces are fork-tender.
Season to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/40837/shove-it-in-the-oven-fried-chicken"},{"id":"40832","title":"Rice Krispies Treats (using marshmallow cream)","ingredients":"butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
candies, marshmallows","directions":"Melt butter and marshmallow creme; stir until smooth.
In a large bowl, place rice cereal.
Add marshmallow mixture to cereal mixture; stir quickly to combine.
Spread in a 9x13 inch buttered pan; press down with buttered hands.
Refrigerate and cut into squares.","url":"https://recipe.bluelayer.org/recipe/40832/rice-krispies-treats-using-marshmallow-cream"},{"id":"40819","title":"Bakes","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
oil, olive, salad or cooking","directions":"Stif flour, salt and baking powder add enough water to make a soft dough
Knead for about ten minutes then let it rise for 1 hour
Cut in pieces and roll each pieces five to six inches in diameter and 1/4 inch thick.
Fry in hot oil, turn once and fry until golden brown","url":"https://recipe.bluelayer.org/recipe/40819/bakes"},{"id":"40813","title":"No Egg, No Dairy Pierogie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine all ingredients in a large bowl (or food processor bowl) and mix until a ball is formed.
If dough is dry, add more water, a tablespoon at a time, until moist.
If dough is sticky, add more flour, 1 tablespoon at a time, until dough is smooth.
On a floured work surface, knead dough 3 to 4 minutes, or until elastic.
Cover dough with plastic wrap and refrigerate for at least 30 minutes.
Roll, cut, fill, and cook pierogies.","url":"https://recipe.bluelayer.org/recipe/40813/no-egg-no-dairy-pierogie-dough"},{"id":"40810","title":"Great-Grandma Cathy's Date Loaf Candy","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
dates, deglet noor
nuts, pecans
vanilla extract","directions":"Stir sugar, milk, and butter together in a saucepan; bring to a boil without stirring once the boiling begins.
Heat until a small amount of syrup dropped into cold water forms a rigid ball or until the mixture reaches 250 degrees F (120 degrees C), about 20 minutes.
Immediately remove saucepan from heat and stir dates, pecans, and vanilla into the milk mixture.
Thoroughly wet a piece of cheesecloth and lay out onto a flat work surface.
Pour the candy mixture into the middle of the cloth and roll the cloth around it to shape into a log.
Refrigerate until hard, 8 hours to overnight.
Remove log from cloth and slice.","url":"https://recipe.bluelayer.org/recipe/40810/great-grandma-cathys-date-loaf-candy"},{"id":"40797","title":"Apple Crisp","ingredients":"nuts, walnuts, english
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
apples, raw, with skin
sugars, granulated
apples, raw, with skin
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375.
Coat a 9x9-inch baking dish, 9-inch cake pan, or deep dish pie plate with canola cooking spray.
Toast the walnuts by spreading on a pie plate and heating in oven until fragrant ( about 7 minutes).
Chop the nuts medium fine.
Combine the oats, flour, brown sugar, and cinnamon in a mixing bowl.
Cut margarine into the mixture until the topping resembles small peas or until crumbly.
Add the chopped nuts and mix well.
(The topping can be prepared up to a week ahead and refrigerated).
Put the sliced apples in a large bowl.
Add sugar (or Splenda) and apple pie spice to a 1 cup measure, then pour over the apples and toss.
Sprinkle flour over apples and mix gently.
Pour the mixture into the prepared baking dish.
Spoon the topping over apples, pressing down lightly.
Place the dish on a baking sheet to catch any overflow.
Bake on the center rack of oven until the topping is golden brown and the juices have thickened slightly, about 35-45 minutes.","url":"https://recipe.bluelayer.org/recipe/40797/apple-crisp"},{"id":"40796","title":"Hot Sweet Almond Brittle","ingredients":"nuts, almonds
vinegar, cider
sugars, granulated
sugars, granulated
salt, table
spices, cumin seed
spices, coriander seed
spices, pepper, red or cayenne","directions":"Preheat oven to 375F Place almonds in single layer in a 15 x 10 jelly roll pan.
Bake 6-9 minutes, or until golden brown.
(Watch carefully after 5 minutes, the nuts go from golden to scorched in no time).
Remove from oven and place nuts on a plate to cool.
Set aside.
While the almonds cool, mix the salt, cumin coriander, cayenne and 1 T. sugar in a small bowl.
In a heavy 3 quart saucepan, heat vinegar and 2 cups sugar to boiling over medium heat.
Continue to cook over medium heat until the mixture is a light to medium amber color, stirring occasionally.
This will probably take between 10 and 15 minutes, depending on your stove and how heavy the pan is.
While the sugar is cooking, spray the jelly roll pan with nonstick cooking spray.
Place the jelly roll pan on a trivet or cooling rack.
Keep the cooking spray out and have two forks ready for spreading the hot candy in the pan.
When the sugar mixture is the right color, remove from heat.
Stir spice mixture into sugar.
Add the almonds and stir to coat evenly.
Work fast- this sets up quickly.
Immediately pour the mixture onto the prepared pan.
Spray the forks with cooking spray and use them to spread the almond mixture into roughly a single layer in the pan.
Cool brittle completely on jelly roll pan on a wire rack.
With hands, break brittle into small pieces.
Store in tightly covered jar or tin for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/40796/hot-sweet-almond-brittle"},{"id":"40781","title":"Vegetable-Cod Soup","ingredients":"fish, cod, atlantic, raw
spices, pepper, red or cayenne
onions, raw
butter, without salt
soup, vegetable broth, ready to serve
beans, snap, green, raw
cabbage, raw
carrots, raw
spices, basil, dried
spices, thyme, dried
spices, rosemary, dried
spices, pepper, black","directions":"Thaw cod, if frozen; cut into 1-inch pieces.
In a large saucepan or Dutch oven cook red sweet pepper and onion in margarine or butter until tender.
Stir in vegetable broth or chicken broth, green beans, cabbage, carrot, basil, thyme, rosemary, and pepper.
Bring to boiling.
Reduce heat and simmer, covered, for 5 to 8 minutes or until vegetables are nearly tender.
Add fish to saucepan.
Return to boiling.
Reduce heat and simmer, covered, about 5 minutes or until fish flakes easily with a fork, stirring once.","url":"https://recipe.bluelayer.org/recipe/40781/vegetable-cod-soup"},{"id":"40770","title":"Low Fat Wholemeal/Honey Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, brown
honey
milk, buttermilk, fluid, cultured, lowfat
margarine, regular, 80% fat, composite, stick, without salt
lemon juice, raw","directions":"Pre-heat oven to 200C.
Sieve the self rising flour and the whole meal flour together.
Mix by letting it flow through your fingers for air.
Add the baking soda and continue to mix.
Next chop the margarine into small cm squares and drop into the mix.
Break down the margarine with your fingers till all of the clumps are gone.
Add 8 drops of lemon juice to the milk.
Then slowly add the low fat milk into the mix.
I use a knife to work in the milk to keep as much air in the mix.
Continue adding milk until mix is moist and add in the honey.
Powder you chopping board with flour and kneed the mix for a few second so as not to force out the air.
Maneuver the mix like a pizza base and lay flat on board.
Cut into 6 - 8 pieces and roll into shape about 1\" to 1 &1/2 \" thick and place on floured baking tray.
Place in pre-heated oven for 10 - 15 minutes.
Cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/40770/low-fat-wholemeal-honey-scones"},{"id":"40761","title":"Honey Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
molasses
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine dry ingredients in a large bowl.
Set aside.
In a medium saucepan, warm butter, coconut milk, honey, and molasses just until butter melts; stir to mix.
Add coconut extract(or vanilla).
Pour milk mixture all at once into flour mixture.
Using a fork, stir until mixture is gathered into a ball.
Turn dough out onto a lightly floured surfaace and knead gently, folding and pressing dough 12 to 15 strokes.
Divide dough into smaller pieces; roll each piece between 2 pieces of waxed paper(or parchment paper) to 1/8\" thickness.
Cut with a 2 1/2\" round cookie cutter and transfer to an ungreased baking sheet.
Bake in a 350*F. oven for 10 minutes.
Makes about 40 crackers.","url":"https://recipe.bluelayer.org/recipe/40761/honey-graham-crackers"},{"id":"40759","title":"Bramblewood Blackberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic
sugars, granulated
spices, cinnamon, ground
blackberries, raw","directions":"Preheat oven to 425 degrees F (220 degrees C).
Mix together 2 cups flour and salt in a medium mixing bowl.
Make a well in the center, pour in the oil and water and stir together.
Separate the dough into two balls, using 3/4 of the dough for the first ball and 1/4 of the dough for the second.
Place a sheet of wax paper over the bigger ball of dough, and roll it out; the dough can be crumbly, and the wax paper will help keep the dough in one large piece.
Line an 8 inch pie pan with dough.
Roll out the small ball of dough similarly, and set aside.
In a small bowl, mix together sugar, 1/4 cup flour, and cinnamon.
Place berries in a large bowl, and sprinkle sugar mixture over the berries.
Gently stir to coat.
Spread filling into the dough lined pie pan.
Cover with top crust, and pinch the crusts together.
Poke holes in the top to allow steam to escape during baking.
Line the edges of the crust with tin foil to prevent burning.
Bake for 30 to 45 minutes, or until crust is lightly browned and filling is hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/40759/bramblewood-blackberry-pie"},{"id":"40756","title":"Macrobiotic Whole Wheat Cocoa Cookies","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
syrup, maple, canadian
oil, canola","directions":"Use a whisk to mix together all the ingredients in a bowl.
Preheat the oven to 160C.
Add ingredients into the Step 1 bowl.
Use your hands to mix thoroughly and bring the dough together into a ball.
Transfer to a work surface, and roll out to a 5 mm thickness.
Divide the dough into 2 x 3 cm pieces.
Transfer to a baking tray.
Bake for 15 minutes at 160C.
Turn over over, and bake for another 15 minutes.
These are also amazing if you mix in 15 g of roughly crushed almonds.","url":"https://recipe.bluelayer.org/recipe/40756/macrobiotic-whole-wheat-cocoa-cookies"},{"id":"40749","title":"Pumpkinseed Crackle","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table
sugars, granulated
syrups, corn, light
butter, without salt","directions":"Toss the pumpkinseeds with the oil in a large bowl; transfer to a large, heavy-bottomed skillet.
Toast over medium heat, stirring constantly, until the seeds crackle and turn pale golden, about 10 minutes; remove from heat, and stir in the salt.
Transfer to a baking sheet to cool.
Stir together the sugar, 1 1/3 cups water, and the corn syrup in a large, heavy saucepan over medium heat.
Cook, stirring, until the sugar is dissolved, about 3 minutes.
Raise heat to high; dont stir, but occasionally wash down the sides of the pan with a pastry brush dipped in cold water to prevent crystals from forming.
Cook until the mixture registers 260F (hard-ball stage) on a candy thermometer, 10 to 15 minutes.
Meanwhile, butter an 11 x 17-inch rimmed baking sheet; set aside.
Remove the pan from the heat.
Working quickly, stir in the butter and toasted pumpkinseeds until the butter is melted and the mixture is combined.
Immediately pour into the buttered sheet, spreading it with the back of a spoon to form an even layer (avoid touching the syrup with your hands).
Let cool completely on a wire rack.
When the mixture is hard, flex the baking sheet to loosen and remove the crackle; break it into pieces with your hands.","url":"https://recipe.bluelayer.org/recipe/40749/pumpkinseed-crackle"},{"id":"40728","title":"Vanille Kipferl I","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
nuts, almonds
butter, without salt
sugars, granulated
sugars, granulated","directions":"Preheat oven to 325 degrees F (170 degrees C).
Line a baking sheet with parchment paper.
Combine flour, 1/3 cup sugar, and ground almonds.
Cut in butter with pastry blender, then quickly knead into a dough.
Shape dough into logs and cut off 1/2-inch pieces.
Shape each piece into a crescent and place on prepared baking sheet.
Bake in preheated oven until edges are golden brown, 8 to 10 minutes.
Cool 1 minute and carefully roll in vanilla sugar mixture.","url":"https://recipe.bluelayer.org/recipe/40728/vanille-kipferl-i"},{"id":"40727","title":"Oat/Almond Meal Pie Crust","ingredients":"butter, without salt
syrup, maple, canadian
salt, table
wheat flour, white, all-purpose, unenriched
nuts, almonds","directions":"Preheat the oven to 350 degrees F. Line a pie dish with parchment paper with opposing sides exposed (your handles so you can take the pie out of the dish)I just put a straight sheet of parchment paper in there.
Mix the butter, maple syrup and sea salt in a large bowl with a fork.
If your butter is still cold, just work the fork into it more.
Add 1/4 of the oat flour and stir and mash.
Add the rest slowly while stirring and mashing (this will help the butter even out easily).
Next, add the almond meal and stir and mash.
Use your hand to ensure that butter is worked into the dough evenly.
Press the dough in to the prepared pie dish.
Bake at 350 degrees F for 10 minutes if you are going to bake a pie, or 15 minutes if you are going to fill the crust with a no-bake filling.
Let cool completely before filling the pie.","url":"https://recipe.bluelayer.org/recipe/40727/oat-almond-meal-pie-crust"},{"id":"40718","title":"Favorite Pizza Crust","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"In a bowl, mix together water and sugar.
Sprinkle with yeast.
Allow to sit 10 minutes.
Add salt, olive oil, and flour.
Knead until very smooth.
Divide dough in half.
Roll each piece into a 12-inch circle.
Place on lightly greased baking sheet and let rise 20 minutes.
Flatten each and top with pizza toppings.
Bake at 425 degrees for 15 minutes.
If you choose to use this recipe for garlic or cinnamon bread sticks, bake untopped for 5 minutes.
Remove from oven, top with margarine of choice and either garlic salt or cinnamon sugar mixture.
Return to oven for about 3 minutes.
Remove from oven and cut into breadsticks.","url":"https://recipe.bluelayer.org/recipe/40718/favorite-pizza-crust"},{"id":"40712","title":"Feta Herb Crust","ingredients":"spices, thyme, dried
spices, oregano, dried
parsley, fresh
cheese, feta
salt, table","directions":"Mix ingredients together.
Add to your basic pie crust!","url":"https://recipe.bluelayer.org/recipe/40712/feta-herb-crust"},{"id":"40703","title":"Almond Toffee in 17 Minutes","ingredients":"butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Line a 13x9 pan with aluminum foil, leaving about 4 inches overhang over each end for a \"handle.
\".
Toast the almonds in a skillet or the oven to a fragrant golden brown.
Combine the butter and sugar in a saucepan over high heat.
Cook, stirring constantly with a wooden spoon (I used a whisk once and it worked fine) until mixture darkens to a nutty golden.
(The process starts slowly, then happens very fast, so when it begins to darken, stir like mad and snatch it off the heat once it's darkened a couple of shades.)
Pour into foil-lined pan, spreading quickly.
Let cool about 10 minutes.
Top with chocolate or white chocolate.
Let melt a few minutes, then spread evenly.
Press toasted almonds into the chocolate.
Let cool completely, then break into pieces.
(Striking it with the tip of a table knife works well for breaking into useful size pieces.
).","url":"https://recipe.bluelayer.org/recipe/40703/almond-toffee-in-17-minutes"},{"id":"40693","title":"Easy Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
butter, without salt
lemon juice, raw
water, bottled, generic","directions":"Put water, butter and crisco in freezer while preparing flour.
Sift flour, sugar, and salt together.
Cut cold butter and crisco into flour mixture until crumbly.
Add cold lemon juice and water.
Mix just until moist crumbs form.
Turn dough out onto floured counter top.
Divide dough into 2 parts.
Wrap in plastic wrip and put in refrigerator for at least 1 hour.
Roll pie dough out and use as pie recipe directs.
Enjoy a flaky, great tasting pie crust!","url":"https://recipe.bluelayer.org/recipe/40693/easy-pie-crust"},{"id":"30791","title":"Apricot and Almond Yogurt Coated Bites","ingredients":"nuts, almonds
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
apricots, dried, sulfured, uncooked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
yogurt, greek, plain, nonfat
cheese, parmesan, hard
sugars, powdered","directions":"Preheat the oven to 170C/gas 3.
In a large bowl combine the almonds, rice crispies, apricots and coconut.
Put the golden syrup, sugar and margarine into a small saucepan, melt together then boil vigorously for 1 minute.
Pour this over the dry ingredients and mix thoroughly.
Quickly spoon the mixture onto baking trays into mounds and bake for 3 minutes.
Leave to cool.
Beat together the icing ingredients and drizzle over the bites.","url":"https://recipe.bluelayer.org/recipe/30791/apricot-and-almond-yogurt-coated-bites"},{"id":"20320","title":"Low-Fat Crust","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Preheat oven to 350F.
Place cereal in food processor or blender container; cover.
Process until finely crushed.
Mix cereal crumbs and apple juice concentrate until well blended.
Press firmly onto bottom and up side of 9-inch pie plate.
Bake 5 min.
or until lightly browned.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/20320/low-fat-crust"},{"id":"40683","title":"Pineapple Empanaditas (Mini-Pineapple Pockets)","ingredients":"cornmeal, degermed, unenriched, yellow
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cheese, parmesan, hard
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
pineapple, raw, all varieties
apricots, dried, sulfured, uncooked
spices, cinnamon, ground","directions":"Sift cornmeal, sugar, flour, salt and baking powder together into a medium bowl.
(or mix well with a whisk)
Add the oil and cream cheese and mix with a fork until crumbly.
Add milk one tablespoon at a time and mix well with a fork until the dough begins to come together.
This mixture will be crumbly.
Using your hands knead the dough for a while bringing it together (it will be a bit soft and slightly sticky).
Place the dough in the refrigerator to chill.
At least 30 minutes or up to one day.
Meanwhile heat the pineapple, apricot jam and cinnamon into a small saucepan bringing to a boil.
Simmer for at least 15 minutes until thickened, breaking up the bits of pineapple with a fork.
You don't want the pieces of pineapple too large.
Break up any larger pieces.
Remove from heat and cool.
Preheat the oven to 350F (180C).
Spray a baking sheet lightly with cooking spray.
They are excellent served warm or at room temperature.
Divide the dough into two.
On a lightly floured surface roll the dough out to about 1/8\" thick.
Using a 3 inch round cookie cutter make 12 rounds of dough.
Please one teaspoon (at the most) of the mixture in the center of each round.
Gently fold over the dough making a small dumpling.
Crimp the edges to seal with a fork.
Use a gentle hand, it's ok if the dough breaks up a bit just be gentle.
Using a cookie spatula transfer each \"dumpling\" to the baking sheet.
Bake for 15 minutes until slightly brown.
Dust with powdered sugar if desired.","url":"https://recipe.bluelayer.org/recipe/40683/pineapple-empanaditas-mini-pineapple-pockets"},{"id":"40681","title":"Apple Pie Sparkler","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
spices, cinnamon, ground
beverages, carbonated, ginger ale","directions":"Fill a tall \"High Ball\" glass with ice, and pour over the Apple Rum.
Pour over the Cinnamon Schnapps.
Top off with Ginger Ale.
Stir all together, and enjoy.","url":"https://recipe.bluelayer.org/recipe/40681/apple-pie-sparkler"},{"id":"40678","title":"Choc-Peanut Caramel Slice","ingredients":"butter, without salt
sugars, powdered
milk, canned, condensed, sweetened
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Grease deep 19cm-square cake pan.
Fold 40cm piece of foil lengthways into thirds; place foil strip over base and up two sides of pan (this will help lift the slice out of the pan).
Line base with baking paper.
Combine butter, sugar and condensed milk in medium heavy-based saucepan; stir over medium heat, without boiling, until sugar dissolves.
Bring to a boil; stirring constantly, about 10 minutes or until caramel mixture becomes a dark-honey colour and starts to come away from the base and side of pan.
Working quickly and carefully (the mixture is very hot), pour caramel into pan; smooth with metal spatula.
press nuts into caramel with spatula; cool 20 minutes.
Stir chocolate and extra butter in small heatproof bowl over small saucepan of simmering water until smooth; spread chocolate mixture over slice.
Refrigerate until set.
Use foil strip to lift slice from pan before cutting into squares.","url":"https://recipe.bluelayer.org/recipe/40678/choc-peanut-caramel-slice"},{"id":"40676","title":"Chocolate Maple Walnut Praline","ingredients":"nuts, walnuts, english
syrup, maple, canadian
sugars, granulated
lemon juice, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325.
Spread the walnuts on a baking sheet and toast for 8 minutes; let cool to room temperature.
Heat the maple syrup in a 1 1/2-quart saucepan over moderately-high heat.
When the syrup begins to boil, reduce the heat to moderate and continue to boil for 10 minutes, stirring occasionally with a metal spoon.
Remove the syrup from the heat and immediately stir in the walnuts.
Transfer the glazed walnuts to a rimmed baking sheet.
Use the metal spoon to spread the walnuts evenly over one half of the baking sheet.
Set aside.
Combine the sugar and lemon juice in a clean 3-quart saucepan.
Whisk to combine; the sugar will resemble moist sand.
Caramelize the sugar by heating it for about 10 minutes over moderately-high heat, stirring constantly with a wire whisk to break up any lumps.
The sugar will become clear as it liquefies, then it will brown as it caramelizes.
Remove the saucepan from the heat, add the unsweetened chocolate and stir until melted.
Immediately and carefully pour the caramelized chocolate mixture over the walnuts, covering all the nuts.
Let harden at room temperature for at least 30 minutes.
Invert the praline onto a clean, dry cutting boardit should pop right out of the baking sheet.
Use a sharp serrated knife and a sawing motion to cut the praline into pieces.
Store the praline in a tightly sealed plastic container until ready to devour.","url":"https://recipe.bluelayer.org/recipe/40676/chocolate-maple-walnut-praline"},{"id":"40652","title":"Pumpkin Spice Granola","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pumpkin, raw
salt, table
sugars, brown
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
vanilla extract
nuts, pecans
raisins, seeded","directions":"Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
Measure the oats and rice cereal into a large bowl, set aside.
In a medium bowl, whisk together the pumpkin pie spice, salt, brown sugar, pumpkin puree, applesauce, maple syrup, and vanilla extract.
Whisk until very smooth.
Pour wet ingredients over dry and stir until the oats and rice cereal are evenly coated.
Spread mixture on the prepared cookie sheet in an even layer.
Bake for 20 minutes.
Remove sheet from the oven, stir the nuts and seeds into the granola, and bake for an additional 1015 minutes, or until the granola is golden brown and crisp.
Remove granola from the oven, toss with dried fruit, and cool completely.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/40652/pumpkin-spice-granola"},{"id":"40647","title":"Peanut Brittle","ingredients":"vanilla extract
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive","directions":"Measure the vanilla into a small bowl and set aside.
Combine the baking soda and salt in another small bowl and set aside.
Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the butter.
Set aside.
Combine the sugar, corn syrup and 1/2 cup water in a large saucepan.
Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 degrees F on the thermometer.
Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F.
Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda and salt.
Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly.
When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.","url":"https://recipe.bluelayer.org/recipe/40647/peanut-brittle"},{"id":"40636","title":"Cinnamon Pretzels","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
spices, cinnamon, ground
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 400 degrees F (200 degrees C).
Grease 2 baking sheets.
Stir milk and honey together in a bowl; let sit for 5 minutes.
Sift flour and baking soda together in a large bowl; mix milk-honey mixture into flour mixture until dough is soft.
Knead dough on a lightly floured surface for about 3 minutes.
Roll dough using a rolling pin into a rectangle about 1/2-inch thick; cut into 24 equal pieces.
Roll each piece of dough into a l0-inch cylinder; fold ends together into a pretzel-shape.
Mix 1/2 cup sugar and 1/2 cup cinnamon in a bowl; sprinkle over pretzels.
Arrange coated pretzels on the prepared baking sheet.
Bake in the preheated oven until pretzels are golden brown, about 8 minutes.
Mix melted butter with 1/2 cup sugar and 1/2 cup cinnamon; brush warm pretzels with butter mixture.","url":"https://recipe.bluelayer.org/recipe/40636/cinnamon-pretzels"},{"id":"40623","title":"Ghirardelli Chocolate Raspberry Tartlets","ingredients":"butter, without salt
sugars, granulated
salt, table
cocoa, dry powder, unsweetened
wheat flour, white, cake, enriched
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
raspberries, raw","directions":"To make the chocolate crust, combine the butter, sugar, and salt in a food processor and process until blended.
Add the cocoa and process until smooth.
Add the flour and pulse until the mixture is crumbly but can be pinched to hold together.
Divide the dough into six equal pieces, flatten each piece into a disk, and wrap in plastic wrap.
Refrigerate for at least 30 minutes, or overnight.
Remove one piece of dough at a time from the refrigerator and roll it into a 6-inch circle between two sheets of plastic wrap.
If the dough gets too soft, refrigerate until firm before continuing.
Remove the top sheet of the plastic wrap; invert the dough circle over a 4 1/2 -inch nonstick tartlet pan with a removable bottom.
Keeping the plastic wrap on top, press the dough onto the bottom and sides of the pan.
Trim any excess dough and carefully peel off the plastic wrap.
Repeat with the remaining dough to make six tartlet shells.
Refrigerate for at least 30 minutes.
Preheat oven to 375 degrees F.
Prick the bottoms of the tartlet shells all over with a fork.
Bake for 15 minutes, or until the dough looks dry.
Allow to cool completely.
To make the chocolate filling, in a medium saucepan over medium heat, bring the cream to a simmer.
Remove from the heat and add the chocolate.
Let sit for a few minutes to allow the chocolate to melt, then whisk gently until smooth.
Cool to room temperature.
Pour 1/3 cup of the chocolate mixture into each tartlet shell.
Refrigerate the tartlets at least 1 hour, until the filling is firm.
Carefully remove the tartlets from the pans.
Arrange the raspberries decoratively on top of the filling.","url":"https://recipe.bluelayer.org/recipe/40623/ghirardelli-chocolate-raspberry-tartlets"},{"id":"40619","title":"Easy Tropical Slushies","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
mango nectar, canned","directions":"Pour entire can of pineapple, including the juice, into large, resealable plastic bag.
Freeze until solid, at least 8 hours, or overnight.
Remove bag from freezer, and let sit at room temperature for about 10 minutes.
Empty contents of bag into blender or food processor.
Add the mango nectar, and pulse to chop up large pieces of fruit.
Blend until smooth and creamy.
Pour into glasses and serve.","url":"https://recipe.bluelayer.org/recipe/40619/easy-tropical-slushies"},{"id":"40616","title":"Apricot Jam","ingredients":"apricots, dried, sulfured, uncooked
lemon juice, raw
sugars, granulated","directions":"Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
You will need 5 pint jars or 10 half-pints.
Combine all ingredients in a large stock pot.
Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
Once mixture reaches a rolling boil, continue to boil it for 30 minutes, stirring frequently to prevent it from sticking.
Remove from heat and fill jars, leaving 1/4 head space.
Wipe rims clean and put the 2-piece metal canning lids in place.
Process in boiling water canner for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/40616/apricot-jam"},{"id":"40607","title":"Strawberry Slurpies","ingredients":"strawberries, raw
lemonade, frozen concentrate, white, prepared with water
water, bottled, generic","directions":"Add strawberries, lemonade, and ice to a blender.
Pulse and blend the icy mixture until smooth.
Serve.","url":"https://recipe.bluelayer.org/recipe/40607/strawberry-slurpies"},{"id":"40602","title":"Cornbread Baked in a Jar","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
spices, pepper, black
sugars, granulated
salt, table
corn, sweet, white, raw","directions":"r>Combine first 5 ingredients together, spoon into a plastic zipper bag.tuck into a one-pint wide mouth canning jar.
Secure the lid, tape a can of creamed corn to the top.attach the following instructions:.
Place mix in a medium bowl, mix in one egg.one tble vegetable oil and creamed corn --
Sterilize canning jar and lid -- let cool.
Spray with a non stick spray --
Fill with cornbread mixture.
Place on an oven proof glass pie plate.
Bake at 350* for 45 minutes.cool slightly.
Scoop from jar to serve -- .","url":"https://recipe.bluelayer.org/recipe/40602/cornbread-baked-in-a-jar"},{"id":"40579","title":"Simple Yogurt Bread","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
yogurt, greek, plain, nonfat
sugars, granulated
oil, olive, salad or cooking","directions":"Add the ingredients to a bowl and mix well with a whisk.
Combine and sift the ingredients and add a third of it to the bowl.
Use a whisk to mix until smooth.
Add the remaining ingredients and use a rubber spatula to mix with a kneading motion.
Make into one lump of dough.
Divide into 6 pieces and make into round shapes.
If you find them a bit stick apply a little flour.
Spread out paper towels on a baking pan and lay the rolls.
Bake in an oven at 180 C for 25 to 30 minutes (no need to preheat).
These came out nicely.
The centres are soft and fluffy.","url":"https://recipe.bluelayer.org/recipe/40579/simple-yogurt-bread"},{"id":"40578","title":"Whole Wheat Strawberry Shortcake","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw","directions":"Preheat oven to 400F (200C).
In a mixing bowl, sift together the flours, baking powder, and salt.
In another bowl, combine 13 cup of the sugar with the melted butter until it dissolves.
Stir in the milk, then combine the wet with the dry ingredients and work together to form a soft dough.
Turn the dough out onto a well-floured board and knead for a minute or so.
Divide the dough into 2 equal parts, form into smooth balls, and roll out to to fit the bottom of a pie pan.
Place the rounds of dough in 2 lightly oiled pie pans.
Bake for 12 to 15 minutes, or until dough is golden brown.
In the meantime, combine the crushed strawberries with the remaining 3 tablespoon sugar in a small bowl.
Cover until ready to use.
Allow the baked dough to cool until it is just warm to the touch.
Place 1 round on a serving plate, spread it with the berries, and top with the other round of dough.
Cut into wedges to serve; this is best served fresh and warm.
Top each serving with a bit of cold, stiffly beaten heavy cream if you'd like.","url":"https://recipe.bluelayer.org/recipe/40578/whole-wheat-strawberry-shortcake"},{"id":"40577","title":"Gluten-Free Pie Crust","ingredients":"nuts, almonds
butter, without salt
sugars, granulated","directions":"Preheat oven to 350 degrees F.
Melt butter and combine with almond meal and sugar, mix well until all butter is absorbed and push into an 8\" round pie pan.
Bake for 10 min or until slightly browned on edges (be careful as there is a fine line between baked and burnt).","url":"https://recipe.bluelayer.org/recipe/40577/gluten-free-pie-crust"},{"id":"40569","title":"Basic Dumpling Wrappers","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Put the flour into a medium bowl.
Slowly drizzle in the boiling water and mix with a wooden spoon until the mixture just comes together.
Turn it out onto a lightly floured surface and knead until a smooth dough forms, 5 minutes.
Return the dough to the bowl and cover with plastic wrap.
Let rest at room temperature for at least 1 hour or up to 4 hours.
Turn the dough out onto a lightly floured work surface and, using a sharp knife, cut it into 36 equal pieces (9 to 10 grams each).
Roll each piece into a ball.
Using a small, lightly floured rolling pin, roll out 1 ball of dough to a 1/8-inch-thick round, then roll out just the outer edge until it is 1/16 inch thick and the wrapper is 3 1/2 inches in diameter.
(To hold the filling properly, the wrapper should be slightly thicker in the center than at the edge.)
Transfer the wrapper to a parchment paperlined baking sheet and cover with a damp kitchen towel.
Repeat with the remaining balls of dough.","url":"https://recipe.bluelayer.org/recipe/40569/basic-dumpling-wrappers"},{"id":"40568","title":"Soy Flour Quiche Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, fluid, heavy whipping
water, bottled, generic
cheese, parmesan, hard","directions":"Mix soy flour and Parmesan cheese together.
Add butter in sections until mixture starts to crumb.
Gradually add heavy cream and water.
Press dough into pie plate and bake empty crust at 375 degrees for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/40568/soy-flour-quiche-crust"},{"id":"40553","title":"Peanut Caramels","ingredients":"oil, olive, salad or cooking
sugars, granulated
sugars, brown
syrups, corn, light
cream, fluid, heavy whipping
butter, without salt
vanilla extract
oil, corn, peanut, and olive
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium heat, combine the granulated sugar, brown sugar, corn syrup, cream, and butter.
Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 246F on the thermometer (15 to 20 minutes), stirring constantly.
Remove the pan from the heat, stir in the vanilla, then blend in the peanuts.
Pour the mixture into the prepared flan form and spread it out rapidly with a wooden spoon.
Let the caramel cool completely at room temperature (2 to 3 hours).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chef s knife.
With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.
Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.
Line 2 baking sheets with parchment or waxed paper.
Melt and temper the chocolate (see pages 2530).
Dip a piece of the peanut caramel into the chocolate, coating it completely.
With a fork or dipper, remove the caramel from the chocolate, carefully shake off the excess chocolate, and turn the piece out onto the paper.
Repeat with the remaining pieces.
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
When the candies are set, place them in paper candy cups.
In a tightly covered container wrapped in several layers of aluminum foil, the caramels will keep for 1 month in the refrigerator or 2 months in the freezer.
They are best eaten at room temperature.
Substitute any nuts for the peanuts.
Substitute milk chocolate for the bittersweet chocolate.","url":"https://recipe.bluelayer.org/recipe/40553/peanut-caramels"},{"id":"40552","title":"Broccoli Salad (Lite)","ingredients":"broccoli, raw
grapes, red or green (european type, such as thompson seedless), raw
celery, raw
raisins, seeded
seeds, sunflower seed kernels, dried
salad dressing, mayonnaise, regular
yogurt, greek, plain, nonfat
sugars, granulated
vinegar, red wine","directions":"Cut broccoli florets into small bite-sized pieces.
Combine with grapes, celery, raisins, and sunflower seed kernels.
Mix mayonnaise with remaining ingredients, stirring with a whisk.
Pour dressing over the broccoli mix, and toss well.
Chill for 1 hour minimum.","url":"https://recipe.bluelayer.org/recipe/40552/broccoli-salad-lite"},{"id":"40550","title":"Baking Powder Buscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees.
In large bowl, combine flour, baking powder, and salt.
Using a fork, stir until well mixed.
Add shortening, rolling it around in the flour mixture, and break it into 4 to 5 pieces.
Mix flour and shortening with shortening fingertips, making little crumbs and letting the bits fall back into the bowl.
Continue mixing flour and shortening until most of the flour is mixed with shortening.
Using a fork, mix in milk until flour mixture is moistened.
On a lightly floured surface, with floured hands, knead dough about 10 times.
Pat dough into 9 inch circle.
Using 2 inch cutter, cut out biscuits.
Place biscuits on greased baking sheet, touching one another for soft sides or apart for crisper sides.
Bake 12 15 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/40550/baking-powder-buscuits"},{"id":"40538","title":"Homemade Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Make sponge: Put 1 cup lukewarm water in a large mixing bowl.
Add yeast and sugar.
Stir to dissolve.
Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup).
With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass.
Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
Turn dough onto work surface.
Knead lightly for 2 minutes, until smooth.
Cover and let rest 10 minutes, then knead again for 2 minutes.
Try not to add too much reserved flour; the dough should be soft and a bit moist.
(At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight.
Bring dough back to room temperature, knead into a ball and proceed with recipe.)
Clean the mixing bowl and put dough back in it.
Cover bowl tightly with plastic wrap, then cover with a towel.
Put bowl in a warm (not hot) place.
Leave until dough has doubled in size, about 1 hour.
Heat oven to 475 degrees.
On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile.
Punch down dough and divide into 8 pieces of equal size.
Form each piece into a little ball.
Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin.
Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary.
(The dough will shrink a bit while baking.)
Carefully lift the dough circle and place quickly on hot baking sheet.
After 2 minutes the dough should be nicely puffed.
Turn over with tongs or spatula and bake 1 minute more.
The pita should be pale, with only a few brown speckles.
Transfer warm pita to a napkin-lined basket and cover so bread stays soft.
Repeat with the rest of the dough balls.","url":"https://recipe.bluelayer.org/recipe/40538/homemade-pita-bread"},{"id":"40528","title":"Steamed Shrimp Dumplings Har Gow","ingredients":"onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
water, bottled, generic
crustaceans, shrimp, raw (not previously frozen)
pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic
salt, table
spices, pepper, black
cornstarch
soup, chicken broth or bouillon, dry
oil, sesame, salad or cooking
amazonas rainforest product, tapioca starch,
amazonas rainforest product, tapioca starch,
water, bottled, generic
oil, olive, salad or cooking
spices, garlic powder","directions":"For the filling: Mix the chopped green onions and minced ginger with the water for 20 minutes.
Press on the solids to extract as much liquid as possible.
Discard the green onion and ginger, reserving the liquid.
Thaw the frozen shrimp then peel and devein the shrimp.
Rinse under cold running water.
Press down to crush shrimp with a cleaver and cut into 3 small pieces).
Combine the chopped shrimp, minced pork fat, reserved liquid extracted from green onion and ginger, and remaining filling ingredients).
Stir with a pair of chopsticks in one direction for 2 minutes until the mixture becomes sticky.
Set aside.
For the wrapper dough: Measure out wheat starch and 1 1/2 tablespoons tapioca starch in a medium bowl.
Stir in boiling hot water until it is well combined.
Cover the bowl with plastic wrap and let it stand for 5 minutes.
Add the remaining tapioca starch and knead to combine.
Finally, add lard and knead until the dough is smooth.
To prepare the dumplings: Rub a small amount of oil on the dough and divide into 3 equal portions.Cover the rest with a damp cloth while working on one portion.
On an oiled working surface, shape the dough into a log about 1 inch in diameter.
Cut into 5 equal portions.
Roll each one into a ball in your palms.
Press down with a cleaver or pastry scraper into an 11-cm disc.
If it is too hard to flatten, roll it out with a rolling pin.
Place 2 teaspoons filling in the center of the wrapper.
Starting from the right side, fold slightly the back to form 11-12 pleats.
Press the front against the back to seal.
Repeat with the remaining dough and filling.
(See the related blog post for a link to video instructions on folding the dough.)
Place dumplings on parchment paper squares on a steamer rack and brush the dumplings with garlic oil.
Fill the steamer with 3 cups of cold water.
Bring water to a boil over high heat.
Place the steamer rack in the steamer and steam for 5 minutes.
Remove from heat and place steamed shrimp dumplings on a serving plate.
Yummy!
Notes: 1.
Make sure to use the boiling hot water to make the dough.
If in doubt, heat the warm water in the microwave oven to make sure the temperature of the water reaches the boiling point.
Cover the unused dough with a damp cloth to avoid cracking.
To make the garlic oil, mix 1 tablespoon freshly minced garlic with 1 1/2 tablespoons corn oil.
Microwave for 30 seconds.
Stir and microwave for another 30 seconds.","url":"https://recipe.bluelayer.org/recipe/40528/steamed-shrimp-dumplings-har-gow"},{"id":"40522","title":"Creamy Rice & Carrots","ingredients":"carrots, raw
salt, table
onions, raw
water, bottled, generic
cream, whipped, cream topping, pressurized
butter, without salt
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Simmer carrots in water with salt, onion and sugar for 10 minutes (simmer with lid on).
Bring water to a boil (the water with carrots etc), add rice, stir, when returns to boil, turn stove down to simmer & cover the saucepan.
Cook for 20 minutes without lifting the lid!
Add cream, butter and sugar to taste and consistency desired.
Some people like it a little soupier than others or a little sweeter.
Just season to taste.
Enjoy!
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/40522/creamy-rice-carrots"},{"id":"40512","title":"Honey Chipotle-Glazed Wings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
chicken, broilers or fryers, wing, meat and skin, raw
oil, canola
butter, without salt
honey
sauce, ready-to-serve, pepper, tabasco","directions":"Combine flour, salt and pepper in a medium-sized plastic bag.
Remove tips from chicken wings and discard; cut remaining wings in half.
Place chicken pieces one at a time in the bag and shake to coat well.
Remove wings to a clean piece of parchment or waxed paper and set aside.
Heat 2 inches of oil in a deep-sided skillet to 350 degrees; fry chicken in batches until crisp and golden brown, turning occasionally, 12-15 minutes.
Once fried, place chicken on parchment-lined baking sheet and keep warm in the oven.
Melt butter.
Add the honey and TABASCO Chipotle Sauce to hot butter and stir until well combined.
Transfer to a large bowl.
Add the wings and toss to coat.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/40512/honey-chipotle-glazed-wings"},{"id":"40511","title":"Crumb Pie Crust","ingredients":"oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated","directions":"Whisk the milk and oil together.
(The key to making this good and not tasting like oil is using a little less oil and a little more milk.)
Add flour, salt, and sugar.
Press on bottom of pie plate.
With a fork, poke holes in bottom and sides of crust.
Bake at 350 degrees for 20 minutes.
So easy and so good.
See Amazing Blueberry Cream Cheese Pie for ideas on what to make this with.","url":"https://recipe.bluelayer.org/recipe/40511/crumb-pie-crust"},{"id":"40506","title":"Macadamia Nut Crust","ingredients":"nuts, macadamia nuts, raw
wheat flours, bread, unenriched
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt.
Add the melted butter and stir to combine.
Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie.
Bake according to instructions for cheesecake or pie.
If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/40506/macadamia-nut-crust"},{"id":"40504","title":"Stir Fried Asparagus","ingredients":"asparagus, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
cornstarch
water, bottled, generic
oil, olive, salad or cooking
mushrooms, white, raw
spices, pepper, black","directions":"Cut asparagus into 1\" pieces and steam lightly.
Mix 1/2 cup water and the dry boullion; reserve.
Mix cornstarch and 1T water; reserve.
Heat oil in wok or 12 inch skillet over medium heat.
Add asparagus, mushrooms, salt and pepper.
Stir fry about 1 minute.
Stir in bouillion mixture and heat to boiling.
Stir in cornstarch mixture.
Cook and stir until thickened, about 10 seconds.
Serve as a side dish or entree.","url":"https://recipe.bluelayer.org/recipe/40504/stir-fried-asparagus"},{"id":"40499","title":"Basic White Bread (For Bread Machine)","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
butter, without salt
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"For Bread Measure ingredients in order listed into baking pan Insert baking pan into unit and close lid Select BASIC setting and choose REGULAR or DARK crust.
Push start button.
(15 minute delay before mixing begins) Timer will signal when baking cycle is complete.
Using pot holders, remove baking pan from unit and carefully turn bread out of baking pan.
Allow to cool before slicing.
For Buns: Prepare bread recipe and use DOUGH setting When cycle ends, divide dough in to 16 small or 24 medium equal pieces.
Roll into balls and place on greased baking sheet.
Cover and let rise until double in size about 50 minutes.
Bake at 375 degrees (preheated) for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/40499/basic-white-bread-for-bread-machine"},{"id":"40493","title":"Skillet Peach Cobbler","ingredients":"butter, without salt
peaches, yellow, raw
sugars, granulated
salt, table
lemon juice, raw
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
spices, cinnamon, ground","directions":"For the filling: Adjust oven rack to middle position and heat oven to 425 degrees.
Melt butter in large oven-safe nonstick skillet over medium-high heat.
Add two-thirds of peaches, sugar, and salt and cook, covered, until peaches release their juices, about 5 minutes.
Remove lid and simmer until all liquid has evaporated and peaches begin to caramelize, 15 to 20 minutes.
Add remaining peaches and cook until heated through, about 5 minutes.
Whisk lemon juice and cornstarch in small bowl, then stir into peach mixture.
Cover skillet and set aside off heat.
For the topping: Meanwhile, whisk flour, 5 tablespoons sugar, baking powder, baking soda, and salt in medium bowl.
Stir in buttermilk and butter until dough forms.
Turn dough out onto lightly floured work surface and knead briefly until smooth, about 30 seconds.
Combine remaining sugar and cinnamon.
Break dough into rough 1-inch pieces and space them about 1/2 inch apart on top of hot peach mixture.
Sprinkle with cinnamon sugar and bake until topping is golden brown and filling is thickened, 18 to 22 minutes.
Let cool on wire rack for 10 minutes.
Serve.
(Although best eaten the day it is made to maintain the texture of the cobbles, leftovers may be refrigerated for up to 1 day.
Individual portions may be removed from skillet and reheated in microwave or in the oven.
).","url":"https://recipe.bluelayer.org/recipe/40493/skillet-peach-cobbler"},{"id":"40485","title":"Apple Pie and Iced Cream","ingredients":"cranberry juice, unsweetened
spices, cinnamon, ground
alcoholic beverage, distilled, vodka, 80 proof
apples, raw, with skin
cream, whipped, cream topping, pressurized","directions":"Shake all ingredients with ice and stain into chilled Martini glass with cinnamon-sugar rim.
Garnish with an apple slice.","url":"https://recipe.bluelayer.org/recipe/40485/apple-pie-and-iced-cream"},{"id":"40476","title":"Dried Beef Appetizer Pie Recipe","ingredients":"cheese, parmesan, hard
beef, grass-fed, ground, raw
peppers, sweet, green, raw
onions, raw
spices, garlic powder
spices, pepper, black
cream, sour, cultured","directions":"Mix together and spread in pie pan.
Bake for 10 min at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/40476/dried-beef-appetizer-pie-recipe"},{"id":"40474","title":"A Snackmix Worth Sharing","ingredients":"pretzels, soft, unsalted
oil, corn, peanut, and olive
rice, white, long-grain, regular, unenriched, cooked without salt
sauce, worcestershire
spices, garlic powder
spices, chili powder
salt, table","directions":"Preheat oven at 350 degrees F. Combine all ingredients in a large bowl.
Spread mixture on a well sprayed cookie sheet and bake for about ten minutes.
Flip over the pieces as well as you can and bake for another five minutes, or until everything is crispy.
Dont worry if some of it sticks together, it easily breaks apart.
Allow to cool before tasting, it will be extremely hot.","url":"https://recipe.bluelayer.org/recipe/40474/a-snackmix-worth-sharing"},{"id":"40471","title":"Fancy Macadamia Nut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
nuts, macadamia nuts, raw
nuts, macadamia nuts, raw
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Butter 2 cookie sheets and put them in warmed oven.
Combine the sugar, corn syrup and water in saucepan.
Cook on medium heat, stirring occasionally, until the soft ball stage (240 on candy thermometer).
Stir in the macadamia nuts and the butter.
Cook,s tirring constantly, until thermometer reaches 300 degrees and syrup is brown.
Remove from heat and stir in vanilla extract and baking soda.
Pour half the candy on each cookie sheet; quickly spread to about 1/4 inch thick.
When cooled, break into pieces.","url":"https://recipe.bluelayer.org/recipe/40471/fancy-macadamia-nut-brittle"},{"id":"40463","title":"Sugar-Crusted Peanuts","ingredients":"sugars, granulated
water, bottled, generic
oil, corn, peanut, and olive","directions":"Place the sugar in a small saucepan and pour the water around the edge to moisten it.
Bring to a boil; then add the peanuts.
Stir continuously until all the water is cooked away.
Turn the heat to medium and continue cooking and stirring until caramelized.
Dump the peanuts onto a slightly greased surface, like a piece of marble, and let cool slightly.
Using your hands, and being careful not to burn yourself, separate them into individual glazed nuts.
Let cool completely and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/40463/sugar-crusted-peanuts"},{"id":"40456","title":"Easy Homemade Pizza Dough & Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Whisk the dry ingredients and salt in a bowl, and set aside.
Microwave the milk, sugar, and butter in a separate bowl for 30 - 40 seconds at 500 W. Mix in the yeast and let it soak.
Pour the yeast mixture into the bowl with the dry ingredients, and mix with a spatula in a cutting motion.
When the dough comes together, cover with plastic wrap.
Microwave for 30 seconds at 200 W or at a low defrosting setting.
Leave it in a warm place for about 15 minutes.
Flour the pizza dough, divide into your desired sizes, roll out with a rolling pin, and the dough is ready.
Top with your favourite toppings and bake in the oven for about 10 - 15 minutes at 200C.
If you roll out the dough thin and preheat a baking sheet with the oven at 230C, and then bake, it will make the crust crispy.
When you are making pizza bread, flour the dough, and gently press the air out by hand.
Divide into your desired sizes and roll out into circles with the rolling pin.
I divided into 4 portions and each one was 100 g.
When you bake them, they will plump up and the toppings might fall off, so pierce the dough with a fork.
Spread on ketchup or sauce, and put on the toppings.
Microwave for 30 seconds at 200 W.
Cover with a tightly wrung out kitchen towel, and let them rise for about 15 minutes with the bread-rising function in the oven.
Alternatively, cover with plastic wrap, and leave in a warm place at 35 ~ 40C.
Preheat the oven for 180C.
Bake for 14 ~ 20 minutes.
When the bottom is lightly baked as well, it's done.","url":"https://recipe.bluelayer.org/recipe/40456/easy-homemade-pizza-dough-bread"},{"id":"40450","title":"Martha Stewart's Pate Brisee -- Basic Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Secrets to a good pie crust: chilled ingredients and chilled dough.
Margarine or shortening can be used instead of butter (but butter is my favorite!
).
Put flour, salt and sugar in a bowl, blender or food processor.
Add the pieces of butter and process approximately 10 seconds or until it resembles \"coarse meal.
\".
Add ice water drop by drop while machine is running (or you are mixing)--- just until dough holds together without being wet or sticky.
Do not mix longer than 30 seconds.
Roll dough out on a piece of plastic wrap.
Press down slightly.
Chill for at least one hour.","url":"https://recipe.bluelayer.org/recipe/40450/martha-stewarts-pate-brisee-basic-pie-crust"},{"id":"40426","title":"Peach Raspberry Crumble Bars","ingredients":"raspberries, raw
peaches, yellow, raw
sugars, granulated
cornstarch
spices, cinnamon, ground
spices, ginger, ground
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
leavening agents, baking soda
salt, table
butter, without salt","directions":"In a large bowl, gently stir together raspberries, peaches, 1/4 cup sugar, cornstarch, cinnamon, and ginger.
Set aside.
Preheat oven to 350 F. Lightly spray a 9x13 baking dish with non-stick cooking spray.
(You could also use a deep dish 10 pie plate).
Whisk together flour, oats, brown sugar, 1/2 cup granulated sugar, baking soda, and salt in a large bowl.
Cut in the butter with your hands or two forks until mixture resembles coarse crumbs.
Press half of the crumble mixture into the bottom of the pan.
Spread fruit mixture over the top.
Sprinkle remaining crumble over top of fruit and press down lightly.
Bake for 30-35 minutes, until its beginning to turn golden brown.
Remove it from the oven to a wire rack to cool.
Serve warm, preferably with ice cream.
Recipe inspired by and adapted from my Peach Raspberry Crisp and A Kitchen Addiction.","url":"https://recipe.bluelayer.org/recipe/40426/peach-raspberry-crumble-bars"},{"id":"40419","title":"Favorite Strawberry Spinach Salad","ingredients":"spinach, raw
strawberries, raw
nuts, almonds
sugars, granulated
oil, olive, salad or cooking
vinegar, balsamic
mustard, prepared, yellow
spices, paprika
sauce, worcestershire
shallots, raw","directions":"Wash and tear spinach into bite-sized pieces (or you can use pre-washed bagged baby spinach).
Combine dressing ingredients; mix well.
Toss dressing with spinach, strawberries, and toasted almonds; serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/40419/favorite-strawberry-spinach-salad"},{"id":"40412","title":"Pie dough cinnamon rolls","ingredients":"wheat flour, white, all-purpose, unenriched
lard
salt, table
water, bottled, generic
spices, cinnamon, ground
butter, without salt
sugars, granulated","directions":"preheat oven to 350
cut shortening or lard into flour, salt and 1tbs cinnamon
slowly add water till dough sticks into a ball be careful not to over water to where its super sticky.
you also don't want a dry dough
roll dough into two large rectangles
melt then spread butter or margin on pieces of dough
sprinkle sugar and cinnamon as desired
if desired add nuts
roll dough onto its self like a roll
cut rolls into individual serving
place on greased cookie sheet
bake for 13 minutes or till golden brown","url":"https://recipe.bluelayer.org/recipe/40412/pie-dough-cinnamon-rolls"},{"id":"40411","title":"Cran-Apple Cobbler","ingredients":"apples, raw, with skin
cranberries, dried, sweetened
sugars, granulated
wheat flour, white, all-purpose, unenriched
orange juice, raw
orange juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375F.
Grease a 9-inch round cake pan or pie plate.
In a large saucepan, combine the apples, cranberries, sugar, flour, orange zest, and orange juice.
Bring to a boil; lower heat, cover, and simmer for about 3 minutes, stirring occasionally, until apples are nearly tender.
Spoon into prepared baking pan; set aside.
To make the topping: in a mixing bowl, combine the flour, sugar, baking powder, and salt.
Cut in the butter using a pastry blender until mixture is crumbly.
Add in milk and stir until a soft dough forms.
Drop dough by spoonfuls over the hot apple mixture.
Bake, uncovered, for 35 minutes or until topping is golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/40411/cran-apple-cobbler"},{"id":"40400","title":"Herb Coated Cheese Appetizer","ingredients":"cheese, goat, soft type
dill weed, fresh
parsley, fresh","directions":"Gather your ingredients together along with a chopping board and sharp knife.
Finely chop fresh herbs.
Keep each herb separate.
Divide cheese into 10 pieces.
Roll five into finely chopped dill.
Start rolling on cutting board then finish in your hand.
This presses herbs in uniformly.
Roll next five into the parsley using same steps.
Place on a serving tray and enjoy.
Serve along with fresh or grill bread, pita wedges or enjoy alone.
Recipe by taylor68too.","url":"https://recipe.bluelayer.org/recipe/40400/herb-coated-cheese-appetizer"},{"id":"40389","title":"Rice Krispie Cakes My Way","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
syrup, maple, canadian
honey
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,","directions":"Weigh out the ingredients and break the chocolate into pieces.
Place the butter, syrup (or honey,) marshmallows and chocolate into the Microwavable bowl.
Place in the microwave for 2 minutes
Then stir with wooden spoon.
If the chocolate and marshmallow have not melted put in for a further 2 minutes
Then carefully add rice Krispies and stir until they are coated with the mixture.
Put an equal amount into each paper case.
Place in the fridge to set.","url":"https://recipe.bluelayer.org/recipe/40389/rice-krispie-cakes-my-way"},{"id":"40383","title":"Pistachio Cranberry Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, white chocolate
nuts, pistachio nuts, raw
cranberries, dried, sweetened","directions":"Melt chocolate chips in a microwave safe bowl, stirring until smooth.
Repeat with the white candy coating.
Stir 3/4 cup pistachios and half of the cranberries into the semisweet chocolate.
Spread thinly onto a waxed paper lined cookie sheet.
Drizzle with the melted white candy.
Run a knife gently through the white candy to swirl it.
Sprinkle with remaining pistachios and cranberries.
Chill until firm and break into pieces.","url":"https://recipe.bluelayer.org/recipe/40383/pistachio-cranberry-bark"},{"id":"40355","title":"Scottish Whipped Shortbread","ingredients":"butter, salted
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Preheat oven to 350F (180C).
Line cookie sheat with parchment paper if possible.
Cream butter.
Sift together icing sugar, cornstarch, and flour.
Add dry ingredients and vanilla to the butter and beat until consistency of whipped butter.
Drop by teaspoon onto parcment lined baking sheet.
Or can use a cookie gun with star tip or sprtiz tip to form cookies.
May decorate with small pieces of green or red cherries or colour sprinkles.
Bake at 350F (180C) or 15-20 minutes.
Stores well in covered tin.","url":"https://recipe.bluelayer.org/recipe/40355/scottish-whipped-shortbread"},{"id":"40349","title":"Pumpkin Pie Hummus","ingredients":"nuts, pecans
sugars, granulated
salt, table
pumpkin, raw
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
oil, olive, salad or cooking","directions":"Heat a small non-stick pan on high until very hot.
Turn heat to medium and add the chopped pecans.
Using a wooden spoon, stir continuously for approximately 1 minute.
Add 1/2 teaspoon cinnamon sugar and continue to stir constantly for 12 more minutes, being careful not to burn the nuts.
Remove nuts from heat and set aside.
Add chick peas, pumpkin, brown sugar, cinnamon, nutmeg and salt to the bowl of a food processor.
Begin processing on low speed.
While processing, slowly add the sunflower oil.
Process on high speed until smooth and creamy and no chunks remain.
You may have to stop to scrape down the sides and continue processing.
Once the hummus has a smooth consistency, transfer to serving bowl and garnish with toasted pecans and additional cinnamon sugar.","url":"https://recipe.bluelayer.org/recipe/40349/pumpkin-pie-hummus"},{"id":"40346","title":"Chocolate Ice Crispy Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cream, sour, cultured
ice creams, vanilla","directions":"Butter 8-inch pie plate.
In medium microwave-safe bowl, place syrup and chocolate chips.
Microwave at HIGH (100%) 45 seconds or until hot; stir until smooth.
Remove 1/4 cup chocolate mixture to small bowl.
Add cereal to remaining chocolate mixture, stirring until well coated; cool slightly.
Using back of spoon, press mixture evenly on bottom and up sides of prepared pie plate to form crust.
Place in freezer 15 o 20 minutes or until crust is firm.
Meanwhile, stir sour crem into reserved chocolate mixture.
Spoon half of ice cream into crust; spoon portion of chocolate sause over layer.
Top with scoops of ice cream and remaining suace.
Cover; return to freezer until serving time.","url":"https://recipe.bluelayer.org/recipe/40346/chocolate-ice-crispy-pie"},{"id":"40344","title":"Fresh Blackberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cream, fluid, heavy whipping
blackberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
lemon juice, raw
butter, without salt
sugars, granulated","directions":"For the dough: In a large bowl, whisk together the flour, sugar and salt and then cut in the butter with a pastry blender or your fingers until the mixture resembles a bowl of coarse crumbs (most about pea sized).
While stirring with your fingers or a fork, sprinkle in the heavy cream and keep sprinkling and stirring until the dough feels a bit moist and starts to hold together when you press it in your fingers.
You may not need all the cream, you may need a bit more.
Just go slowly and test a bit at a time!
When the dough starts to hold together when you press it, divide it into 2 portions and wrap each half in plastic wrap, pressing into a thick round disk shape.
Place the plastic wrapped disks in the fridge to chill for at least 30 minutes or overnight.
For the pie: Preheat the oven to 450 degrees F. Line a baking sheet with foil and place that in the oven to preheat also.
Place it on a rack on the top 1/3 of the oven (this is to help catch drips).
Grab a 9 deep-dish pie plate and set it aside for a bit later.
In a large bowl, toss together the berries, and the rest of the filling ingredients except for the butter and cinnamon/sugar.
On a well floured surface, roll out one half of your pie dough to about an 11 circle.
Carefully transfer it to your pie plate and press it firmly into the bottom and sides.
Trim the crust to just the edge of the pie plate and place the pie plate in the fridge.
Re-flour your surface and roll out the other half of your dough into another 11 circle.
Remove the pie plate from the fridge and dump the berry mixture into the crust.
Dot the top of the berry mixture with the butter bits and then gently lay out the rolled out dough onto the top of the pie.
Press this crust down gently around the edges, trim the overhang to about 1 and then fold the top crust under the bottom crust edge, pressing firmly to seal as you go around.
Carefully cut some slits into the top of the pie crust and then sprinkle with a bit of cinnamon and sugar if youd like.
Cover the edges of the pie with foil and then place the whole pie into the preheated oven, directly onto the foil-lined baking sheet.
Bake for 30 minutes, remove the foil, and bake for another 10-15 minutes, until the crust is golden brown and the juices are bubbling.
Then remove it from the oven and set it on a cooling rack.
Let the pie cool if you want prettier, firmer pieces.
Serve with ice cream or fresh whipped cream!
Recipe adapted from Sweety Pies.","url":"https://recipe.bluelayer.org/recipe/40344/fresh-blackberry-pie"},{"id":"40333","title":"Peach Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
peaches, yellow, raw
cornstarch
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
butter, without salt","directions":"PIE CRUST:
Sift the flour and salt into a bowl.
Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits.
Stirring with a fork, gradually add enough of the water until the mixture clumps together.
Gather up the dough and press into a flat disc, wrap in waxed paper and refrigerate for 1 hour.
COBBLER:
Preheat the oven to 375 degrees F. Roll out the dough to a large square that is 1/8-inch thick.
Using a 3-inch round cookie cutter, cut out 6 circles.
Using a 2-inch cookie cutter, cut out 6 circles and keep cold.
Butter 6 (4-ounce) ramekins.
Place the smaller rounds of dough into the ramekins and press down into the bottom and sides.
Place the ramekins on a baking sheet and place in the oven.
Bake for 10 minutes or until light golden brown.
Remove from the oven and cool completely.
In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon.
Fold in the butter.
Divide the peach mixture between the 6 ramekins.
Cover the peach mixture with the larger rounds of dough, letting the dough come down the sides of the ramekins.
Pinch the dough firmly onto the top edge of the dish.
Cut a few slits in the top of the dough.
Place the ramekins on a baking sheet and place back in the oven and bake until golden brown, about 25 to 30 minutes.
Remove the cobbler from the oven and sprinkle with cinnamon.","url":"https://recipe.bluelayer.org/recipe/40333/peach-cobbler"},{"id":"40330","title":"Shut the Front Door Baconator Po's #SP5","ingredients":"potatoes, raw, skin
bacon, meatless
delallo, italian seasoned breadcrumbs,
salt, table
spices, pepper, red or cayenne","directions":"Pre heat oven to 425.
Brush the potato slices generously with bacon fat.
In a pie plate conbine the bread crumbs, salt and cayenne.
Press potato slices in the bread crumb mixture on both sides.
Place in a pan sprayed with non stick spray and bake until golden brown.
Might take 20 minutes.","url":"https://recipe.bluelayer.org/recipe/40330/shut-the-front-door-baconator-pos-sp5"},{"id":"40328","title":"Chocolate Peanut Butter Pieces","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
sugars, powdered
oil, corn, peanut, and olive","directions":"Line a 9 x 13 inch pan with either foil or parchment paper (I prefer the parchment paper).
Melt the chocolate.
You can do it either in a double boiler over hot, but not simmering water, or in a microwave, but use a lower setting, around 50%, so you don't scorch the chocolate.
Stir the chocolate until it's smooth.
Place the peanut butter in a small bowl and gradually stir in the powdered sugar.
I sift the sugar by adding 5 tablespoons into a sieve and then stirring it through on top of the peanut butter.
Add the peanut butter mixture to the chocolate and stir until blended.
Set aside to cool slightly.
Stir in 3/4 of the peanuts and spread the mixture in the lined pan.
Smooth the top, and then sprinkle the remaining peanuts over the top, pressing them lightly into the chocolate.
Chill until firm, and then cut into squares.","url":"https://recipe.bluelayer.org/recipe/40328/chocolate-peanut-butter-pieces"},{"id":"40323","title":"Almond Chocolate Toffee","ingredients":"butter, without salt
sugars, brown
nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds","directions":"Grease a 13x9-inch pan.
In a heavy saucepan, combine butter and sugar over low heat, and stir constantly until the mixture comes to a boil.
Continue to cook, stirring occasionally, until a candy thermometer reaches 290 degrees.
Stir in the coarsely chopped almonds.
Immediately pour into greased 13x9-inch pan.
Allow mixture stand until set but still warm, 15 minutes or so.
Arrange chocolate on top of warm toffee, and spread with a spatula as it melts.
Sprinkle with the more finely chopped almonds, pressing them lightly into the chocolate.
Cool.
Break into bite sized pieces.","url":"https://recipe.bluelayer.org/recipe/40323/almond-chocolate-toffee"},{"id":"40321","title":"Mexicali Meatloaf","ingredients":"sauce, salsa, ready-to-serve
cream, sour, cultured
beef, grass-fed, ground, raw
oats
spices, parsley, dried
cheese, cheddar","directions":"Preheat oven to 350 degrees F.
Spray a 9x5\" loaf pan with olive oil flavored cooking spray.
In a medium bowl, combine 1/2 cup salsa and sour cream.
Refrigerate.
In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese.
Mix well to combine.
Pat mixture into prepared baking dish.
Bake for 45 to 50 minutes.
Place baking dish on a wire rack and let set for 5 minutes.
Cut into 6 servings.
Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture.
Healthy Exchanges: 2-2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt.
Cal.
Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate WW- 4 Points per serving.","url":"https://recipe.bluelayer.org/recipe/40321/mexicali-meatloaf"},{"id":"40315","title":"Smooth Bagels Made With Homemade Bread Starter","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
honey
water, bottled, generic
salt, table","directions":"Mix all the ingredients together.
When the dough is no longer floury, take it out onto a work surface and knead it well, putting your weight into it (about 15 minutes).
Bagel dough is stiff, so keep kneading patiently.
Divide into 4 or 5 portions, round off each portion into a ball and leave to rest for 30 to 40 minutes (depending on the season).
When the dough has rested, roll out each portion in the order they were formed into balls, and deflate them.
Roll each piece of dough very tightly into long sausage shapes, so that no air pockets are included.
If the dough is on the dry side, wet your fingers and pinch the seams closed very well.
Roll each sausage of dough out so that it becomes long and thin.
Make one end skinnier and flatten the other end.
Put the skinny end on top of the flattened end to form a ring.
Here's how the ring looks.
Line up the links on pieces of parchment paper, and leave to rise for 60 minutes.
(It's best to put then on individual pieces of paper so that they are easier to boil later.)
Start boiling the water and preheat the oven to 250C 5 minutes before the dough has finished rising!
Put honey in the boiling water.
If you have a gas oven, preheat to 210C.
Start boiling the bagels!
Boil them in the order they were formed, paper and all, 30 seconds per side.
If the water is boiling so fast that it's bubbling, the dough will get damaged.
When all the bagels are boiled, put them in the oven as quickly as possible.
If you leave them after they have been boiled they will get wrinkled.
Bake for 15 to 20 minutes at 200C.
Please adjust the time depending on your oven and the weather.
Done!
Be careful not to let them burn!","url":"https://recipe.bluelayer.org/recipe/40315/smooth-bagels-made-with-homemade-bread-starter"},{"id":"40313","title":"Master Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
butter, without salt
salt, table
sugars, granulated
water, bottled, generic","directions":"Cube butter into 1/4 or 3/8 inch pieces.
Place in small bowl and refrigerate.
Measure one 1/2 cup of vegetable shortening and refrigerate.
Mix salt in ice water and keep chilled in refrigerator.
In a food processor combine flour and sugar.
Pulse two or three times to mix well.
Add butter to processor and pulse several times.
Add shortening and pulse until the mixture looks coarse and pale yellow.
Place mixture into a large bowl and add three tablespoons of ice water.
Knead the dough and water mixture until a loose ball forms.
Add water one tablespoon at a time until mixture comes together.
Be careful not to over knead as this will make a less flaky crust.
Form pastry into a ball with your hands and divide into two pieces, one slightly larger than the other.
Press into small disks on a sheet of wax paper and refrigerate for at least 30 minutes.
Roll disks out on floured wax paper until the pastry is about 12 inches round and about 1/8 inch thick.
Transfer to pie pan.
Fill with fruit and add top crust.
Cut vents to allow steam to escape.","url":"https://recipe.bluelayer.org/recipe/40313/master-pie-crust"},{"id":"40311","title":"Crustless Cheddar Broccoli Quiche","ingredients":"oil, canola
onions, raw
broccoli, raw
egg substitute, powder
cheese, cottage, creamed, large or small curd
cheese, cheddar
spices, pepper, black","directions":"Preheat oven to 350.
Heat oil in small nonstick skillet on medium-high heat.
Add onions; cook 5 minutes or until onions are tender, stirring occasionally.
Add broccoli; mix well.
Spoon into 9-inch pie plate sprayed with cooking spray.
Mix remaining ingredients until well blended; over broccoli layer.
Bake 45-50 minutes or until center is set and top is golden brown.","url":"https://recipe.bluelayer.org/recipe/40311/crustless-cheddar-broccoli-quiche"},{"id":"40309","title":"Polish Appetizer","ingredients":"kielbasa, polish, turkey and beef, smoked
apricots, dried, sulfured, uncooked
lemon juice, raw
mustard, prepared, yellow
spices, ginger, ground","directions":"In a medium sauce pan, combine all ingredients except kielbasa.
Mix well, and cook over low heat until well balanced (clear and smooth).
Cut kielbasa into bite size pieces.
Add kielbasa and heat thoroughly.
Make sure heat is low, and cook for at least an hour until the sauce cooks down.
The longer it cooks, the better.","url":"https://recipe.bluelayer.org/recipe/40309/polish-appetizer"},{"id":"40304","title":"Basic Low Carb Pie Crust Recipe","ingredients":"beverages, protein powder whey based
wheat flour, white, all-purpose, unenriched
nuts, almonds
lard
water, bottled, generic","directions":"Mix together whey protein pwdr (or possibly soy flour), oat flour, and almond flour.
Cut shortening or possibly lard into flour mix with two knives or possibly a pastry blender, using a \"cutting\" motion.
It will resemble peas when done.
Add in water, 1 Tbsp.
at a time till dough can hold together.
Chill until chilled for easier handling.
This dough can be rolled out by putting between two pcs of waxed paper, or possibly you can put the dough in a 9-inch pie plate and pat it up the sides to the rim.
Spray Pam on a pie plate (glass/Pyrex works best) before putting crust in.
Oil your hands to make it easier to manage dough if you are using the patting method.
If you take the pie crust over the rim, be sure to put aluminum foil or possibly pastry rim-guards around edges to prevent it browing too much before pie filling is done.
Pour filling into crust and bake per directions.
If you need a completely baked crust (for cream fillings or possibly no-bake cheesecake etc.
), pierce crust with a fork and bake at 350 degrees for 5 - 10 min.
Watch it closely to prevent burning!
This recipe yields 1 crust; entire crust has 30 grams carbs made with whey pwdr or possibly 37 grams carbs made with soy flour.
Note 1: Keep in mind whey protein pwdr is 2 grams of carbs or possibly less (many are zero carb) and shouldn't be confused with \"sweet whey\" found in many health food stores (it's very high carb.)
Note 2: To add in flavor to the regular pie crust recipe, add in any ONE of the following (and if your filling is a sweet one, a Tbsp.
of Splenda can be nice as well): o 2 tsp.
lemon peelo 1 tsp.
orange peelo 2 Tbsp.
baking cocoao 2 tsp.
cinammono 1/4 tsp.
nutmego 1 tsp.
instant coffee to water
Yield: 1 crust","url":"https://recipe.bluelayer.org/recipe/40304/basic-low-carb-pie-crust-recipe"},{"id":"40291","title":"Yogurt Cheese (Labneh)","ingredients":"yogurt, greek, plain, nonfat
salt, table","directions":"In a large bowl stir the salt into the yoghurt.
Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
Pull corners up and tie tightly.
Suspend from a stationary object over a bowl (to catch liquid).
Let this hang overnight or about 12 hours.
When well drained it will be the consistency of cottage cheese.
Remove from the cloth.
Store covered in the refrigerator until needed.
You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!
), drain the yoghurt for 10-12 hours longer.
Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
Chill until firm.
This will take several hours.
After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
Seal the jar and store at room temperature.
The labneh will keep this way for several months but you will have eaten them all up long before that!
Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.","url":"https://recipe.bluelayer.org/recipe/40291/yogurt-cheese-labneh"},{"id":"40288","title":"Buttermilk Biscuits Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat the oven to 425 degrees F and arrange a rack in the middle.
Line a baking sheet with parchment paper; set aside.
Whisk the measured flour, baking powder, salt, and baking soda together in a large bowl to aerate and combine.
Add the butter pieces and toss to just coat them in the flour mixture.
Place the bowl in the freezer for 10 minutes.
Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until its in pea-size pieces.
Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
Generously dust a work surface with flour.
Scrape the dough out onto the surface and dust the top with more flour.
Using floured hands, gently pat the dough into a 1-inch-thick circle.
Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the doughdo not twist the cutter, or the biscuits will not rise properly).
Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart.
Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits.
Repeat as needed until you have 8 total.
Discard any remaining dough.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes.
Transfer to a wire rack to cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/40288/buttermilk-biscuits-recipe"},{"id":"40285","title":"Pumpkin Pie Protein Shake","ingredients":"vanilla extract
milk, buttermilk, fluid, cultured, lowfat
beverages, protein powder whey based
pumpkin, raw
pumpkin, raw","directions":"Blend together.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40285/pumpkin-pie-protein-shake"},{"id":"40263","title":"Streusel Apple Pie Topping","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, walnuts, english
apples, raw, with skin","directions":"Stir together flour and sugar in a bowl.
Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs.
Stir in walnuts and apples.
To use, sprinkle the mixture evenly over an apple pie, and bake according to recipe directions.","url":"https://recipe.bluelayer.org/recipe/40263/streusel-apple-pie-topping"},{"id":"40260","title":"Chocolate Chip Cookie Dough","ingredients":"butter, salted
sugars, brown
wheat flour, white, all-purpose, unenriched
vanilla extract
nuts, pecans
pascha, organic bitter-sweet dark chocolate chips,","directions":"In a medium-sized mixing bowl, stir together the butter and sugar until smooth.
Stir in the flour, then the vanilla, nuts, and chocolate chips.
Form the dough into a disk about 1/2 inch (1 cm) thick, wrap it in plastic wrap, and refrigerate until firm.
Once chilled, unwrap the disk and chop the dough into bite-sized pieces, then store the pieces in the freezer until ready to mix in.
Fold pieces of Chocolate Chip Cookie Dough into 1 quart (1 liter) of ice cream as you remove it from the machine.
This dough can be stored for up to 5 days in the refrigerator or up to 2 months in the freezer, well wrapped.","url":"https://recipe.bluelayer.org/recipe/40260/chocolate-chip-cookie-dough"},{"id":"40259","title":"Apricot Apple Pie Recipe","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Ice // rocks","url":"https://recipe.bluelayer.org/recipe/40259/apricot-apple-pie-recipe"},{"id":"40253","title":"Short Cut Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, canola
milk, buttermilk, fluid, cultured, lowfat","directions":"Pour oil and lowfat milk into flour and salt; mix with fork.
Form a ball; cut into half.
Roll between 2 layers of wax paper to size of pie plate.
Makes 2 crusts or possibly 1 fruit pie.
Cooks fast so watch carefully in 350 degree oven.","url":"https://recipe.bluelayer.org/recipe/40253/short-cut-pie-crust-recipe"},{"id":"40246","title":"Just 10 Minutes! Easy, Authentic, Chewy and Fluffy Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated","directions":"Combine the flour, salt, sugar, and dry yeast in a bowl and lightly mix.
If using fresh yeast, soak in lukewarm water.
Add the lukewarm water (with the fresh yeast if using fresh yeast) and mix with your hands.
You can also use a rubber spatula if you like.
Bring it all together and knead in the center of the bowl or on a lightly dusted table or board.
After about 5 minutes, it should not be sticky.
It is ready when it's elastic.
If it's rather sticky, add a bit of flour.
Cover the bowl with a moistened and wrung out towel, cover with a plastic bag or plastic wrap, and chill in the refrigerator for at least 5~8 hours for the second rising.
If you're in a hurry, chill for 2 hours.
The dough should rise to about twice the size.
The picture shows dough that has chilled for 5 hours.
Coat your finger with flour and try pressing a hole into it.
Divide into 2 equal pieces and roll into balls.
Cover so that it doesn't dry out and let rest for 20 minutes.
Preheat your oven to the highest temperature possible, heating your baking pan at the same time.
I use a convection oven that goes up to 250C.
Flatten the rested dough out on kitchen parchment paper.
Press out to 30 cm diameter and top with the toppings.
It will become a bit springier and puffier than your ear.
Slide the pizza with the kitchen parchment paper onto the hot baking pan from the preheated oven.
It'll puff right up.
It'll be done in 10 minutes.
The pictured pizza is topped with tomato sauce, sliced mozzarella, and dried basil.","url":"https://recipe.bluelayer.org/recipe/40246/just-10-minutes-easy-authentic-chewy-and-fluffy-pizza"},{"id":"40241","title":"Grilled Chicken With Mustard Sauce","ingredients":"butter, without salt
spices, garlic powder
spices, basil, dried
spices, onion powder
salad dressing, mayonnaise, regular
mustard, prepared, yellow
sauce, worcestershire
mustard, prepared, yellow
spices, onion powder
spices, garlic powder
spices, pepper, black
spices, pepper, black","directions":"To make Basil Butter: In small saucepan, melt the butter or margarine over low heat.
Stir in 1 teaspoon garlic powder, the basil, and the 3/4 teaspoon onion powder.
Set aside.
To make the Mustard Sauce: Stir together all ingredients in a small bowl.
Refrigerate sauce until you are ready to serve.
To prepare the chicken: Trim any fat, rinse and pat dry.
Place each breast between two pieces of plastic wrap.
Working from the center to the outer edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness.
Remove plastic wrap.
Grill the chicken for 10 to 12 minutes or until the chicken is tender and no longer pink.
Halfway through the grilling, turn the chicken over and generously brush each with the Basil Butter Sauce.
Serve the chicken with the mustard sauce.
I have always served the Mustard Sauce cold, however, it can be served warm.
After mixing, place it in a small sauce pan and cook and stir until heated through.
Keep warm until serving.
I uaually double the sauce recipe to have extra on hand.
It is excellent on ham and roast beef as well.","url":"https://recipe.bluelayer.org/recipe/40241/grilled-chicken-with-mustard-sauce"},{"id":"40233","title":"Cheese chips","ingredients":"cheese, parmesan, hard","directions":"Take frying pan, set on med.
heat, spread a handful of any grated cheese, wait until it gets nice a light bubbly brown, flip it, let cool and break into pieces.
My kids love this snack.
Tip: don't make too large, it gets tricky to flip.","url":"https://recipe.bluelayer.org/recipe/40233/cheese-chips"},{"id":"40207","title":"Baklava","ingredients":"water, bottled, generic
sugars, granulated
water, bottled, generic
phyllo dough
margarine, regular, 80% fat, composite, stick, without salt
nuts, pistachio nuts, raw
sugars, granulated
water, bottled, generic","directions":"----------The Syrup----------.
Boil the water and sugar for 2 minutes.
Add the rose water.
Cool and then refrigerate.
-----------The Filling--------------.
Grind the nuts, sugar and rosewater together in a food processor or blender until of a pasty consistency.
------------Assemble-----------.
Brush oblong cake pan with melted margarine.
Place a sheet of phyllo in the pan, brush with margarine and continue this until you have used half the phyllo and half the margarine.
Sprinkle the filling evenly over the top.
Layer the rest of the phyllo and margarine, brushing the top with margarine.
Preheat oven to 350F.
Cut 1 inch wide strips to the bottom of the pan, and then cut on the diagonal to make diamond shapes.
Bake for 30 minutes, then reduce the heat to 300F and bake about 10 minutes more, or until golden brown.
Re-cut the pieces you have already cut, then pour the syrup over all.
The syrup will absorb into the pastry.
Let cool at room temperature for several hours before serving.","url":"https://recipe.bluelayer.org/recipe/40207/baklava"},{"id":"40197","title":"The Best Pie Crust Ever","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"*Use CRISCO shortenings ONLY.
Sift together the flour & salt into a medium size bowl.
Add the butter flavor CRISCO.
Using your clean hands ONLY, mix together until small, pea-size pieces.
Add the cold water & mix until everything is moistened -- do NOT overmix!
On a floured board or table, knead 5-6 times as you would bread.
Form into a ball & SLAP.
Let rest 10-15 minutes.
Divide as needed & roll to desired size.
The LESS you handle pie dough, the BETTER!
This makes enough for 1, 10 inch, double-crust pie.
If making a single-crust, poke holes all over the bottom & sides, using a fork -- this will help prevent shrinkage.
This freezes very well.
*If using for a savory pie, such as pot pie or pasty, use regular CRISCO.","url":"https://recipe.bluelayer.org/recipe/40197/the-best-pie-crust-ever"},{"id":"40190","title":"Aloha Hawaiian Granola","ingredients":"oats
sugars, brown
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, macadamia nuts, raw
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, canola
honey
vanilla extract
pineapple, raw, all varieties","directions":"Preheat oven to 325 degrees.
Prepare a 10 x 15 inch baking sheet with a generous coating of cooking spray.
In large bowl, stir together oats, brown sugar, wheat germ, coconut, nuts, and both seeds.
In a small saucepan, heat canola oil, honey and vanilla until just bubbling.
Pour hot mixture over oat mixture and mix thoroughly.
Spread granola evenly over prepared baking sheet.
Bake for 20 to 30 minutes until coconut is lightly browned - stir granola around at least twice during the cooking time.
Remove from oven and add the dried pineapple pieces.
Continue to stir up the granola as you allow it to cool a few minutes.
Store in airtight container until ready to serve.","url":"https://recipe.bluelayer.org/recipe/40190/aloha-hawaiian-granola"},{"id":"40185","title":"Tiger Butter II","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate
peanut butter, smooth style, without salt","directions":"Line a 10x15 inch pan with parchment.
Set aside.
In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter.
Stir constantly until white chocolate and peanut butter melts.
Spread onto prepared pan.
Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern.
Chill until firm.
Cut into 1 /2 x 1\" pieces.","url":"https://recipe.bluelayer.org/recipe/40185/tiger-butter-ii"},{"id":"40172","title":"High Antioxidant Dark Chocolate Blueberry Pistachio Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
blueberries, raw
nuts, pistachio nuts, raw","directions":"In a double boiler over hot water (not quite boiling), melt chocolate chips until smooth.
Add half of the dried blueberries and half of the pistachios.
Pour the mixture onto a foil-lined cookie sheet and spread to 1/8 thickness.
Sprinkle remaining blueberries and pistachios on top.
Place the cookie sheet into the refrigerator for 45 minutes, until bark hardens all the way through.
Break bark into uneven pieces.
Store in an airtight container in the refrigeratorthe pure chocolate will melt on contact with your fingertips!","url":"https://recipe.bluelayer.org/recipe/40172/high-antioxidant-dark-chocolate-blueberry-pistachio-bark"},{"id":"40166","title":"Best Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lard
water, bottled, generic","directions":"Mix together the flour, salt and baking powder in a large bowl.
Add the lard and mix by hand until the flour resembles cornmeal.
Pour in the hot water a little bit at a time and mix until the dough comes together.
Place it on a lightly floured surface and knead until smooth and elastic, approximately 3-5 minutes.
Heat a nonstick skillet or griddle pan over medium-high heat.
Break off equal-sized pieces, roll into a ball and roll into a thin, round tortilla shape.
Make sure your rolling pin is well floured.
Place on the hot skillet, cook until bubbly, flip and repeat twice.
Wrap cooked tortillas with a towel or put in a tortilla warmer.
Makes approximately 24 tortillas.","url":"https://recipe.bluelayer.org/recipe/40166/best-flour-tortillas"},{"id":"40165","title":"Honeydew Juice","ingredients":"melons, honeydew, raw
water, bottled, generic
water, bottled, generic
sugars, granulated","directions":"Cut melon into wedges and remove seeds and rind.
Cut melon into 1-inch pieces.
In a blender combine half of melon with half of each remaining ingredients and blend until very smooth.
Pour juice into a pitcher and repeat procedure with remaining ingredients","url":"https://recipe.bluelayer.org/recipe/40165/honeydew-juice"},{"id":"40154","title":"Saltine Toffee Cookies","ingredients":"cookies, graham crackers, plain or honey, lowfat
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 400 degrees F (205 degrees C).
Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter.
Bring to a boil and boil for 3 minutes.
Immediately pour over saltines and spread t cover crackers completely.
Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes.
Remove from oven and sprinkle chocolate chips over the top.
Let sit for 5 minutes.
Spread melted chocolate and top with chopped nuts.
Cool completely and break into pieces.","url":"https://recipe.bluelayer.org/recipe/40154/saltine-toffee-cookies"},{"id":"40150","title":"Malawah","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
butter, without salt
salt, table
sugars, granulated
vinegar, distilled","directions":"Sift the baking powder into the flour, make a well in the center and add water, 1 tablespoon of the butter, salt, sugar and vinegar.
Knead to a smooth elastic consistency.
Cut into 6 equal portions,and allow to \"rest\" in a cool place for 20 minutes Flatten each piece to a 6-inch round.
Brush each round with the melted butter, then roll it into a tight sausage shape Allow the rolls to rest for 20 minutes.
Repeat the flattening,rolling and brushing procedure twice more, waiting 20 minutes between rolling and re-flattening (final results should be flat like pita).
Using a non-stick skillet/frying pan, fry the malawah on both sides until golden brown, flipping them over at half time.","url":"https://recipe.bluelayer.org/recipe/40150/malawah"},{"id":"40142","title":"Pita Pocket Bread (Bread Machine)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the above ingredients into the bread machine according to owner's manual specifications (mine does wet ingredients first).
Program for DOUGH or MANUAL.
After the program is completed, divide dough into 10 equal pieces; shape each into a smooth ball; place five on each baking sheet.
Let rise for 20 minutes while oven preheats to 500; flatten puffy balls gently into a 6-inch disk.
Bake for five minutes (tops will be puffed and beginning to brown).
Cut each circle in half to form two pockets.
Fill with your favorite sandwich fixin's: ham, turkey, chicken salad, lettuce, sprouts, cheese and grapes.
TRADITIONAL BREAD-MAKING: In a mixing bowl, mix water, sugar and yeast; allow to foam for 3-5 minutes; add oil and salt, mixing well; mix white & wholewheat flours together in a separate bowl, then add to liquids, mixing until well-blended.
Place dough-ball in a well-greased bowl, allow to rise in a warm spot until doubled in volume.
Continue from Step #3 above.","url":"https://recipe.bluelayer.org/recipe/40142/pita-pocket-bread-bread-machine"},{"id":"40128","title":"Rocky Road Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
nuts, pecans","directions":"Grease an 8\" square pan with butter or margarine.
Put chocolate pieces in top of double boiler and heat slowly until chocolate is melted.
When chocolate is melted add marshmallows and nuts, stir until well blended.
Pour into greased pan, spread evenly.
Let cool, cut into desired size/shape pieces.
Eat!","url":"https://recipe.bluelayer.org/recipe/40128/rocky-road-fudge"},{"id":"40122","title":"Buttermilk catfish nuggets","ingredients":"fish, catfish, channel, wild, raw
butter, without salt
spices, paprika
salt, table
spices, garlic powder
spices, pepper, black
wheat flour, white, all-purpose, unenriched","directions":"Put spices in a cup
Cut catfish up into small pieces look for and remove bones
Add spices seal bag shake add buttermilk let it sit sealed for 30 minutes
Pour flour into bowl dredge fish in flour covering all parts of the fish
Deep fry in hot oil fry till done put onto paper towel to soak up any excess oli","url":"https://recipe.bluelayer.org/recipe/40122/buttermilk-catfish-nuggets"},{"id":"40116","title":"Snorkey's Dog Food!","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sweet potato, raw, unprepared
oats
cheese, cottage, creamed, large or small curd","directions":"Boil chicken in a large pot until no longer pink inside.
Set chicken aside to cool down a bit.
Cut yams into fourths and boil in same water until soft.
Peel off skin and mash with a fork.
Empty out chicken water but leave 3 1/2 c in pot and return to a boil.
Add 2 cups oats and boil on medium heat for about 6 min or until water is absorbed.
Let cool.
Shred chicken in small pieces or put in a food processor and pulse until you achieve desired size.
Add 11 c chicken in a LARGE bowl and 3 c mashed yams or sweet potatoes, stir until well combined.
Add 3 c cooked oatmeal, stir until well combined, add 5 c cottage cheese, stir until well combined.
My dog is a 12lb Shitzu and I give him 1/2 c dry food & 1/4 cup homemade food in the morning and the same around dinner time.
That's 3 1/2 c homemade food a week, so I divide the food into week portions in freezer bags, that will feed him for about 5-6 weeks.
You can decide how big your portions are depending on the size of your dog.","url":"https://recipe.bluelayer.org/recipe/40116/snorkeys-dog-food"},{"id":"40096","title":"Homemade Butter with Chives and Buttermilk","ingredients":"cream, whipped, cream topping, pressurized
chives, raw
salt, table","directions":"This recipe is really simple but it does take time.
Dont plan on using the butter the same day you start to make it, and dont rush yourself.
Make the butter at a leisurely pace whenever you have time, and refrigerate it when you are busy.
Pour the cream into an eight-ounce jar and add the chives and salt.
You could use more cream if you wanted, just adjust the size of the jar accordingly.
I used the leftover cream from when I made my Double Bittersweet Chocolate Ganache Cake.
I found that it made a nice proportion of butter to buttermilk but you could use heavy cream if so desired.
Seal the jar tightly.
Here is where the fun begins.
Shake the cream, and keep shaking, and shake some more, and still shake away.
By doing this you are created a little mini butter churn in your jar.
Shake while you are watching TV, really, just shake whenever you have at least one free hand.
It takes a long time to make butter this way.
But it still takes a long time if you wanted to try to use the mixer with a whisk attachment.
And my mixer whirs something awful.
Really I would rather shake a jar than listen to that thing for any prolonged period of time.
The butter is ready when you have about an inch to an inch and a half or more of butter and the butter looks kind of like scrambled eggs.
Take a small square of cheesecloth and place it over the mouth of the jar.
Flip over the jar and, holding on to the cheesecloth, let the buttermilk drain into a bowl.
Once most of the buttermilk is drained out, grab the cheesecloth and butter in one fist and squeeze out the remaining buttermilk.
Place the butter on a piece of plastic wrap and cover it before forming it into a ball.
Pour the buttermilk back into the jar.
Refrigerate both until ready to use.","url":"https://recipe.bluelayer.org/recipe/40096/homemade-butter-with-chives-and-buttermilk"},{"id":"40075","title":"Whiskey Maple Cream Sauce","ingredients":"cream, fluid, heavy whipping
syrup, maple, canadian
syrups, corn, light
alcoholic beverage, distilled, whiskey, 86 proof","directions":"Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine.
Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as its cooking.)
When sauce is thick, remove from heat and stir in whiskey.
Return to heat for a couple of minutes, stirring constantly.
Pour into a container and refrigerate until completely chilled.
Stir before serving.
Drizzle over pies!","url":"https://recipe.bluelayer.org/recipe/40075/whiskey-maple-cream-sauce"},{"id":"40073","title":"Melting Moments","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
sugars, powdered
butter, without salt
salt, table
sugars, powdered","directions":"Whisk together in a medium bowl flour, cornstarch, and salt.
In a food processor fitte with the metal blade, process the powdered sugar until very fine.
Cut the butter into a few pieces and add it in the food processor with the motor running.
Process until smooth and creamy.
Pulse in the vanilla extract.
Scrape the sides of the bowl.
Add the flour mixture and pulse in just until incorporated.
Scrape the dough into a bowl and refrigerate it for at least 2 hours.
Preheat oven to 375.
Form dough into\"ropes\" 1/2 inch in diameter and 2 1/2 inch long.
Curve dough into crescent shape.
Place dough on cookie sheet covered in parchment paper (or buttered cookie sheet).
Bake for 10-15 minutes or until just beginning to brown around the bottom edges.
Allow cookies to cool on sheets for a few minutes.
Transfer cookies to powdered sugar and roll gently.
Careful: these cookies are delcate!","url":"https://recipe.bluelayer.org/recipe/40073/melting-moments"},{"id":"40060","title":"Basic Flour Tortilla","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, canola
water, bottled, generic","directions":"In a large mixing bowl, combine all of the ingredients and 1/2 of the water.
Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky.
If necessary, add additional flour or water as needed.
Knead the dough on a floured board for 5 minutes.
Cut the dough in half and then in half again, continuing the process until you have 8 equal portions.
Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.
Heat a griddle or cast iron pan to medium heat.
Roll out the dough, one piece at a time to about 1/4 inch thickness.
Place one round of dough on the griddle and cook on each side for about 30 seconds.
Take care that the griddle is not too hot or the tortillas will scorch.
Continue the process with the remaining 7 portions of dough.
The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer.","url":"https://recipe.bluelayer.org/recipe/40060/basic-flour-tortilla"},{"id":"40056","title":"Carrot-Apricot Swirls","ingredients":"carrots, raw
jams and preserves, apricot
amazonas rainforest product, tapioca starch,
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
nuts, almonds
sugars, granulated
sugars, granulated
cheese, cottage, creamed, large or small curd
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Clean the carrots and then grate them coarsely.
Put into a pan and add starch and 100g of the jam.
Bring to a boil stirring constantly.
Simmer for 2 minutes.
Add almonds and set aside.
Mix flour, baking powder, sugar, vanilla sugar in a bowl.
Add curd cheese, oil and milk and knead into a soft dough (using your mixer first and then your hands).
Roll out onto a slightly floured surface and roll out into a rectangle.
Spread the carrot-jam-mixture onto the dough.
Roll up carefully starting from the long side.
Cut the roll into 8-10 pieces and place onto a lined baking sheet.
Bake at 190C in the preheated oven for 25-30 minutes.
Heat rest of the jam (50g) and spread onto swirls when coming out of the oven.
Serve hot or cold with whipped cream, ice-cream or plain.","url":"https://recipe.bluelayer.org/recipe/40056/carrot-apricot-swirls"},{"id":"40051","title":"Japanese Milk Bread or Rolls With Sourdough","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
butter, without salt","directions":"Refresh your sourdough starter with a cup of flour and 1/2 cup of water to make a thick starter and let double in volume.
To make roux, mix flour and water and heat slowly until it begins to thicken and trails can be seen as it's stirred.
Take off heat and continue to stir for about a minute.
Drop the cold butter pats onto the roux to keep the roux from forming a film.
When the roux is lukewarm, mix it with the sourdough starter and the rest of the ingredients in a mixer.
Cover and let sit for 10 minutes.
Knead well, for about 8 to 10 minutes and tip out onto a floured counter.
Stretch the dough into a rectangle and fold letter-style, top to bottom and side to side.
Place in an oiled, clear straight sided container and cover.
after 15 minutes, stretch and fold again.
Put back into container.
Let rise until doubled in volume from the original volume.
Preheat oven to 350F.
After the rise, shape a loaf and place in an 8 inch by 4.5 inch pan that's well oiled.
Cover with oiled plastic wrap and let rise until 1 inch above the walls of the pan.
Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake for 30 minutes, turning after 15 minutes for even baking.
If making rolls, divide risen dough into 12 pieces (56 to 57g each).
Shape as desired and place on parchment paper, cover and let rise until puffed and about 50% larger in size.
A piece of dough in a straight sided juice glass to judge when the dough is 1.5 times its original volume.
Brush the loaves lightly with an egg, beaten with 1 teaspoon of water and bake in 350F oven for 6 minutes, turn and bake for 7 minutes until browned and 200F internally.
Cool on rack before serving.","url":"https://recipe.bluelayer.org/recipe/40051/japanese-milk-bread-or-rolls-with-sourdough"},{"id":"40044","title":"Beer Baron Kraut Sandwiches","ingredients":"alcoholic beverage, beer, regular, all
sauerkraut, canned, solids and liquids
tomatoes, red, ripe, raw, year round average
cabbage, raw
spices, garlic powder","directions":"Layer bottom of a crockpot with the kraut.
Top with cabbage and garlic.
Gently mix.
Cut sausage into 4 inch pieces.
If using beer barons, cut in half.
Pour tomato juice over all and do not mix.
Turn crockpot to low and cook for 3 to 5 hours.
DO NOT MIX.
Add additional tomato juice as needed to keep moist or the kraut will burn.
Serve sausage on hard rolls or buns covered with the kraut mixture and your favorite condiments.
Can also be prepared on a grill cooked over low indirect heat in a covered disposable aluminum pan.","url":"https://recipe.bluelayer.org/recipe/40044/beer-baron-kraut-sandwiches"},{"id":"40038","title":"Pecan Pie Martini","ingredients":"nuts, pecans
syrup, maple, canadian
nuts, pecans
cream, whipped, cream topping, pressurized
nuts, almonds
syrup, maple, canadian
spices, cinnamon, ground
salt, table","directions":"To prepare the glass, place 4 or 5 pecans in a plastic bag and crush them with a rolling pin or a can of something and pour them into a shallow dish.
In a separate dish, pour in the maple syrup and run the rim of a cocktail glass through it.
Dip the rim in the pecan pieces and refrigerate while you assemble the cocktail.
For the cocktail, pour the ingredients into a cocktail shaker and fill with ice.
Shake well and pour into the prepared glass.","url":"https://recipe.bluelayer.org/recipe/40038/pecan-pie-martini"},{"id":"40034","title":"Jan's Pie Crust","ingredients":"lard
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Whip the first 3 ingredients with a fork until it's all creamy.
Add the last 2 ingredients and put into a dough ball with your hands.
Roll it out between 2 sheets of wax paper.
Put into pie pan and roll under the edges on top evenly, making ridges using your 2 fingers, around the top.
Prick the whole the dough all around with a fork so the air can escape while baking unless it is for a pumpkin pie, because no pre-baking is necessary.
Bake at 450 degrees.
After 5 minutes, if the crust is bubbling up, prick it more with the fork.
Bake it for about 15 minutes till golden brown.","url":"https://recipe.bluelayer.org/recipe/40034/jans-pie-crust"},{"id":"40024","title":"Cheesy Quiche Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cheddar
water, bottled, generic","directions":"Place flour in a large bowl.
Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs.
Stir in the grated cheese.
Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork.
Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl.
Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
Preheat an oven to 375 degrees F (190 degrees C).
Roll out dough, and place in a 9 inch pie/quiche pan.
Use a fork to prick holes over the bottom of the pastry.
Bake crust in preheated oven for 10 minutes before filling with quiche custard of your choice.","url":"https://recipe.bluelayer.org/recipe/40024/cheesy-quiche-crust"},{"id":"40022","title":"Apple Cinnamon Coffee Cake","ingredients":"apples, raw, with skin
spices, cinnamon, ground
butter, without salt
sugars, brown
syrups, corn, light","directions":"Preheat oven to 350 degrees F. Grease 9\" glass pie plate with solid shortening and spread 1 cup of the chopped apples in the pan.
Set aside.
Separate dough into 8 rolls.
Cut each roll into 4 pieces and place in a large bowl.
Add remaining 1/2 cup apples.
In small bowl, combine margarine, brown sugar and corn syrup and mix well.
Add brown sugar mixture to dough mixture and toss gently to coat.
Spoon over apples in pan.
Bake at 350 degrees for 28-38 minutes or until deep golden brown.
Cool 5 minutes, then turn out onto serving plate.
Remove lid from icing container and microwave on high for 10-15 seconds or until smooth.
Drizzle over warm coffee cake and serve warm.","url":"https://recipe.bluelayer.org/recipe/40022/apple-cinnamon-coffee-cake"},{"id":"39989","title":"Becky's \"popped\" Corn","ingredients":"corn, sweet, white, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
nuts, almonds
peanut butter, smooth style, without salt","directions":"Mix popped corn, Rice Krispies and salted peanuts in a bowl.
Melt almond bark in the microwave - be careful not to burn.
Stir peanut butter into melted almond bark.
Spread on a sheet of wax paper.
After mixture cools and hardens , break up and store in covered container.","url":"https://recipe.bluelayer.org/recipe/39989/beckys-popped-corn"},{"id":"39986","title":"Sweet Berry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
raspberries, raw
blackberries, raw
strawberries, raw
sugars, granulated
amazonas rainforest product, tapioca starch,","directions":"For the pie dough: 1.
Combine the flour and salt in the bowl of your stand mixer or food processor.
Add the butter and blend with dough attachments until pea-size nuggets are formed.
Add the water all at once and continue to mix until the dough comes together.
Pour dough onto a sheet of plastic wrap.
Form it into a disc and wrap with plastic wrap.
Refrigerate for at least an hour.
For the assembly: Preheat oven to 420 F/216 C.
Divide the dough into two equal pieces and put one onto a lightly floured surface.
Roll it out to 1/8 inch thickness and line the pie pan.
Wrap the remaining dough with plastic and put it back into the refrigerator.
Combine the fruit, sugar and tapioca starch in a medium size bowl and gently mix until combined.
Set aside.
Roll out the remaining dough to 1/8 inch thickness as well.
Place the berry mixture into the lined pie pan and place the remaining rolled dough on top.
Trim off the excess and crimp the edges together to seal the berry mixture into the crust.
Use a sharp knife and cut a few vents on top.
Bake pie at 420 F/216 C until golden brown, about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/39986/sweet-berry-pie"},{"id":"39982","title":"Basic Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"To prepare the dough by hand, combine the flour and salt in a stainless steel bowl, using a pastry knife mix well.
Add the cold butter cubes to the flour and mix in until the mixture begins to resemble a mealy mixture where the butter forms pea sized nuggets plainly visible in the flour.
Add only enough ice water to pull the dough together.
The water should be added to the flour slowly to ensure that only the minimum amount of water is used.
Do not over mix the dough.
When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic and refrigerate for several hours.
When ready to use, lightly flour a pastry board and a rolling pin, and unwrap the dough.
Divide the dough into 2 equal pieces and begin to roll out the first piece into the bottom crust.
Tamp down the dough with the pin and gently begin to roll out into a circular pie shape by rolling evenly outward from the center and turning the dough in small 1/8th turns to keep the rolling even.
When the dough is rolled out to an even thickness and is about 12 inches and is about 1/8th-inch thick it is ready to be transferred to a 10-inch pie tin.
Lightly butter the tin, lift the dough with the rolling pin by partially rolling the dough up on the pin, center the dough in the tin and unroll.
Pierce it in several places with the tines of a fork.
Roll the second half of the pie dough into a round shape slightly larger than the pie pan.
Fill the bottom crust with your chosen fruit filling.
Cover the filling, such as apple, with the top half of the pie dough.
Using both hands, crimp the edges of the two crusts together to seal.
With a sharp knife, make several crosshatch slits in the top crust.
Brush with the egg wash and bake in a preheated 375 degree oven for 35 to 40 minutes.
Remove from the oven and cool for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/39982/basic-pie-dough"},{"id":"39971","title":"Blackened Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
salt, table
spices, paprika
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne
spices, pepper, black
spices, pepper, black
spices, thyme, dried
spices, oregano, dried
butter, without salt","directions":"Combine salt and seasonings in a small bowl and mix well.
Brush each piece of tofu with melted butter and dredge each slice in spice mixture, patting it firmly into tofu.
Pour a teaspoon of melted butter onto each slice of tofu; place tofu, butter side down, in a hot frying pan.
Stand back and fry for 2 minutes; turn tofu over and fry for another 2 minutes.
Keep fried tofu in a warm oven until they're all ready to serve.","url":"https://recipe.bluelayer.org/recipe/39971/blackened-tofu"},{"id":"39967","title":"Chicken in Mustard Sauce","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
onions, raw
wheat flour, white, all-purpose, unenriched
water, bottled, generic
mustard, prepared, yellow
mustard, prepared, yellow","directions":"Sprinkle the meat with the salt and pepper.
Heat the oil in a large skillet over medium-high heat.
When it is hot, brown the chicken for one-and-a-half minutes on each side.
Mix in the onion and continue cooking for one minute.
Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated.
Cook one minute to lightly brown the flour.
Add the water and stir to dissolve the flour until the mixture comes to a boil.
Lower the heat, cover the skillet and boil gently for five minutes.
Remove the meat to a serving platter and keep warm.
Cook the sauce to reduce it to about one-and-a-half cups.
Mix the dry mustard with the Dijon mustard and stir until smooth.
Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
Serve the chicken with the sauce.","url":"https://recipe.bluelayer.org/recipe/39967/chicken-in-mustard-sauce"},{"id":"39956","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt","directions":"Using hands, mix flour and margarine in a bowl.
If too sticky add a tbsp flour.
Set in fridge for an hour.
Roll out on a lightly floured surface.","url":"https://recipe.bluelayer.org/recipe/39956/pie-crust"},{"id":"39937","title":"Buttermilk Crab Chowder Recipe","ingredients":"potatoes, raw, skin
carrots, raw
soup, chicken broth or bouillon, dry
crustaceans, crab, alaska king, imitation, made from surimi
milk, buttermilk, fluid, cultured, lowfat
pickles, cucumber, sour","directions":"Scrub potatoes and cut into 1/2-inch chunks.
In a 4- to 5-qt pan over high heat, combine potatoes, carrots, and broth.
Cover, bring to a boil, and cook till potatoes and carrots are tender when pierced, 10 to 12 min.
Meanwhile, remove any bits of shell from crab.
Add in buttermilk to pan and stir till warm, 2 to 3 min.
Add in crab, mix gently, and ladle soup into wide bowls.
Add in cucumber equally to portions.
Season to taste with salt and pepper.
This recipe yields 4 servings.
Comments: Flo Braker, baker and author of many cookbooks, created this delicately flavored, simple chowder.
She adds crunchy green cucumber to each bowl for a burst of color and texture.","url":"https://recipe.bluelayer.org/recipe/39937/buttermilk-crab-chowder-recipe"},{"id":"39892","title":"Fresh Tomato Soup","ingredients":"soup, chicken broth or bouillon, dry
onions, raw
celery, raw
spices, basil, dried
tomatoes, red, ripe, raw, year round average
plums, raw
salt, table
spices, pepper, black
yogurt, greek, plain, nonfat
spices, basil, dried","directions":"Combine first 6 ingredients in a large saucepan; bring to a boil.
Reduce heat, and simmer 30 minutes.
Place half of tomato mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth.
Pour into a large bowl.
Repeat procedure with remaining tomato mixture.
Stir in salt and pepper.
Ladle 3/4 cup soup into each of 6 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons basil.","url":"https://recipe.bluelayer.org/recipe/39892/fresh-tomato-soup"},{"id":"39890","title":"Almond Bark Snowball Cookies","ingredients":"nuts, almonds
peanut butter, smooth style, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive","directions":"Put out waxed paper on counter or table.
Melt almond bark according to package instructions.
I usually melt it in the microwave in 30 second to 1 minute intervals, stirring in between to avoid scorching.
Once the bark is melted, stir in the peanut butter till mixture is smooth.
Once smooth, stir in the rice krispies, peanuts, and then the marshmallows.
Stir till combined.
Mixture should be very lumpy.
By teaspoonfuls or using a cookie scoop, drop mixture onto waxed paper.
Let sit for one hour and enjoy.
*You may use chocolate bark, but usually the white almond bark is preferred.
*Its very pretty to take just a bit of melted chocolate chips and drizzle slightly over the cookies.","url":"https://recipe.bluelayer.org/recipe/39890/almond-bark-snowball-cookies"},{"id":"39886","title":"White Trash Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,","directions":"In a large bowl, combine all of the dry ingredients.
Mix gently with a rubber spatula so as not to crush the cereal.
Melt chocolate discs in the microwave or over a double boiler.
Pour over dry mix and stir with spatula until all of the pieces are coated with chocolate.
(Be patient!
It will take a while to coat everything.
Just keep stirring!)
When all of the pieces are coated, spread the mixture onto sheets of waxed paper to dry.
It will take several hours to dry, or you can let it sit out overnight.
When dry, store in airtight containers.
Bag it up and give it away to friends!
Makes great gifts and is fun to bring to parties.
If youre a real choc-a-holic, you can use more than 1 pound of chocolate.
Or use half white and half dark for more fun.","url":"https://recipe.bluelayer.org/recipe/39886/white-trash-snack-mix"},{"id":"39872","title":"Salad Oil Pie Pastry","ingredients":"oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Beat oil and water till mixture is THICK and creamy.
Sift flour and salt into a bowl, and pour the oil-water mixture over flour mixture to completely cover flour.
Mix with a fork to form a ball.
Makes pastry for a 2 crust pie.","url":"https://recipe.bluelayer.org/recipe/39872/salad-oil-pie-pastry"},{"id":"39868","title":"Traditional Norwegian Flatbread- Fast & No Machine Required!","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking soda
salt, table
nuts, almonds
lemon juice, raw","directions":"First, make your vegan buttermilk by placing the lemon juice in the soymilk and letting it sit for 10 minutes.
Combine the whole wheat flour, all-purpose flour, oil, baking soda, and salt in a bowl.
Mix well.
Slowly add just enough \"buttermilk\" to make a stiff dough.
Knead dough for 30 seconds on a well-floured surface, such as a board or tabletop.
Roll a medium-sized handful of dough (about 1/4 cup worth) into a ball and then pat it down into a flat circle.
Be sure to cover the remaining dough so it doesn't become too dry.
With a floured rolling pin and on a well-floured surface, roll dough into a very thin 10-inch circle.
(If dough is sticking to the surface on which you are working, dust it with more flour.
).
Place flatbread on an ungreased cookie sheet.
(I would recommend using a 10\" pie pan instead.)
To make all your flatbread pieces the same shape and size, score the dough circles with a knife, making triangles, X's, squares, or whatever shapes you prefer.
(After baking, the flatbread will be broken into pieces along the scored lines.
).
Bake at 350F for 8 to 10 minutes.
Flatbread should be crisp and slightly brown around the edges.
Cool on a wire rack and repeat with remaining dough.
Break flatbread into pieces and serve plain or with desired topping, such as cheese, dips, or lingonberry preserves.","url":"https://recipe.bluelayer.org/recipe/39868/traditional-norwegian-flatbread-fast-no-machine-required"},{"id":"39867","title":"Gluten Free Star Cookies","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, syrup, agave
vanilla extract","directions":"In a large bowl, combine almond flour, salt, baking soda and cinnamon.
In a smaller bowl, mix together coconut oil, agave and vanilla.
Mix wet ingredients into dry, then chill dough in refrigerator for 1 hour.
Place dough in between 2 large pieces of parchment paper and roll out until 1/4 inch thick.
Remove top piece of parchment paper and cut out cookies with a small star cutter.
Using a metal spatula, place stars on a parchment lined baking sheet.
Bake at 350 until lightly browned around the edges, 7-10 minutes.
Cool completely prior to handling cookies.","url":"https://recipe.bluelayer.org/recipe/39867/gluten-free-star-cookies"},{"id":"39853","title":"Cinnamon Rolls: the Light Version","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
spices, cinnamon, ground
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees.
Grease a 12 cup muffin pan.
In mixer combine flour, splenda, baking powder, and salt.
Cut in 1/4 cup margarine, until mixture is crumbly.
Slowly add milk until well blended.
On a floured surface, knead dough until it is smooth and elastic.
Roll dough into a rectangle 12\" long, 4-6\" wide and 1/2\" thick.
In mixer, cream 1/3 cup butter and brown sugar.
Stir in cinnamon.
Place dime sized amounts of sugar mixture in the bottom of the muffin pan cups.
Spread the remainder evenly over the dough.
Working with the long end of the dough, roll the dough up (jelly roll style) and cut into 12 pieces (each about 1\" wide).
Place one in each muffin cup.
Bake for 20 to 25 minutes.
Allow rolls to sit in pans for 5-10 minutes, then invert to remove.
In small bowl, combine confectioners sugar and 2 tbsp milk to create icing.
Drizzle over inverted cinnamon rolls.","url":"https://recipe.bluelayer.org/recipe/39853/cinnamon-rolls-the-light-version"},{"id":"39852","title":"Stromboli and Pizza Dough","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in the order given in a bread machine and use the dough cycle or --.
Mix in a large bowl until all ingredients are wetted, cover and let rest 5 minutes.
Knead for 5 minutes by hand using a minimum of flour and place in a straight sided container that has been oiled and cover.
After 20 minutes, tip dough onto a lightly oiled counter and stretch into a rectangle.
Fold the top down and the bottom up letter-style and do the same side to side.
Replace into the container and cover.
After the dough has risen to twice it's volume, tip the dough onto a lightly floured counter and cover with oiled plastic wrap.
For stromboli:.
Roll the dough into a rectangle, 16 inches wide, by 11 1/4 inch tall.
Place ingredients of choice (hard salami, ham, roast beef, provolone, mozzarella, onions, or roasted peppers) and roll into a log, sealing the tube well with seam on side.
Preheat oven to 350 F while the dough rises (45 minutes to 1 hour).
Brush with egg and water or egg white and water glaze, score the dough with several shallow slashes and bake for 45 minutes or until interior temperature is 185 to 200F.
For Pizza:.
Divide the dough into 2 equal pieces and stretch into a 10\" disk.
If the dough shrinks after stretching, wait 5 minutes and stretch some more.
Preheat (preferably with a pizza stone) to 500F Cover dough with toppings (I like drained canned crushed tomatoes as a sauce) and let rise for 20 minutes.
Bake for 4 minutes.
Turn the pizza for even cooking and bake until the dough is browned some, and the cheese is bubbly (about 3-4 more minutes).","url":"https://recipe.bluelayer.org/recipe/39852/stromboli-and-pizza-dough"},{"id":"39851","title":"Dark Chocolate Krispies Treats","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
candies, marshmallows
salt, table","directions":"Line 8 x 8 baking dish with parchment paper or foil.
Lightly grease the bottom and sides of the paper.
Set aside.
In a large microwave-safe bowl, melt chocolate in 15-second increments.
Stir until smooth.
Add peanut butter and stir until combined and smooth.
Add rice krispies and gently fold in until evenly coated with chocolate.
Add mini marshmallows and gently fold in.
Pour the cereal and chocolate mixture into prepared baking dish.
Spread evenly with a spatula or back of a spoon sprayed with cooking oil.
(It will help with the stickiness.)
Sprinkle with sea salt.
Gently press down with a piece of parchment paper.
Refrigerate until set, at least 30 minutes.
Cut in bars.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/39851/dark-chocolate-krispies-treats"},{"id":"39826","title":"NAVAJO FLATBREADS WITH SUMAC & HERBS","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Mix flour, baking powder, salt, and 1/2 of RawSpiceBars sumac spice & herbs together.
Slowly pour in the olive oil, mixing while pouring.
Add the warm water and mix again until the dough comes together into a ball.
Knead dough continuously for 5-10 minutes.
Add flour to coat as you go along and continuously fold the dough in half from either side; the dough will be firm and this is normal.
Once kneaded, allow to rest for 10-15 minutes.
Transfer the risen dough onto a floured surface.
Punch to allow accumulated air to escape.
Divide the dough into 10 pieces, forming each into a ball.
sing the heels of your hands, flatten the balls from either side.
Use your thumb and index finger to fully flatten and stretch the dough into a 6 diameter.
Turn the grill or cast iron pan, if you have one, to medium high heat.
Brush with oil.
Add the flatbreads a few at a time, allowing space between each.
Leave for 2-3 minutes until golden brown and slightly puffy on either side.","url":"https://recipe.bluelayer.org/recipe/39826/navajo-flatbreads-with-sumac-herbs"},{"id":"39824","title":"Vanilla Flavored Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
sugars, granulated
butter, without salt
syrups, corn, light
leavening agents, baking soda
vanilla extract","directions":"Pop the popcorn and set aside in a large bowl.
Combine the sugar, butter, and corn syrup in a heavy saucepan and bring to a boil over medium heat.
Allow to boil for about 2 minutes, stir occasionally.
The mixture will be a light golden color.
Remove from the heat and add in the baking soda and vanilla extract.
Stir until the baking soda is mixed in evenly.
Pour the mixture over the popcorn.
Stir until the popcorn is evenly coated.
Pour coated popcorn out onto a surface lined with wax paper.
Break the popcorn into smaller pieces and then allow to cool.
Store in a sealable plastic bag or an airtight container.
If stored in a cool dry area, the popcorn should stay fresh for up to 2 or 3 weeks.","url":"https://recipe.bluelayer.org/recipe/39824/vanilla-flavored-popcorn"},{"id":"39814","title":"4/2 - Pie Crust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic","directions":"Measure the first 4 ingredients into a bowl.
Cut in lard until crumbly.
Sprinkle with water.
Stir with fork.
Shape into a ball.
If necessary, a small amount of extra water may be added, about 1/2 tsp at a time.
The less water used, the better.
Makes enough for 2-6 inch single crust pies or 1-6 inch double crust pies.
Set oven at 400 degrees F.
For Single Crust Pie:.
Roll out pastry , turn 6 inch foil pie plate upside down.
Cover with pastry on the OUTSIDE of the pie plate.
Prick all over with fork.
Trim edge and bake about 10 minutes to brown.
Cool and transfer to inside of pie plate.
Fill with desired filling.","url":"https://recipe.bluelayer.org/recipe/39814/4-2-pie-crust-pastry"},{"id":"39810","title":"Honey Roasted Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
honey
oil, olive, salad or cooking
lemon juice, raw
salt, table","directions":"Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish.
In a small bowl whisk together olive oil, honey and lemon juice.
Pour mixture over potatoes and toss to coat.
Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.","url":"https://recipe.bluelayer.org/recipe/39810/honey-roasted-sweet-potatoes"},{"id":"39803","title":"Crumble Topping","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
nuts, walnuts, english","directions":"Cut all the ingredients together with a fork or pastry cutter until evenly crumbly, and spread over the top of a filled pie.","url":"https://recipe.bluelayer.org/recipe/39803/crumble-topping"},{"id":"39800","title":"Quick Cinnamon Biscuits","ingredients":"sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, fluid, heavy whipping
cream, fluid, heavy whipping
sugars, granulated
cream, fluid, heavy whipping","directions":"preheat oven to 400.
in a small blwo, combine the brown sugar, cinnamon and nutmeg and set aside.
in a large bowl, stir together the flour, brown sugar, baking powder and salt.
add 1 1/2 cups of the cream and stir briskly till the dough forms a ball, about 1 minute.
with your hands, fold the dough over a few times in the bowl, till all of the loose bits are incorporated and the dough is smooth.
turn the dough out onto a lightly floured surface.
lightly flour your hands and gently pat the dough into a 1/2 inch thick rectangle about 9x13 inches.
brush the surface of the dough with the remaining T of cream.
sprinkle evenly with teh cinnamon sugar mix.
starting from the long side, roll the dough into a cylinder.
slice into 9 equal rounds.
Place the biscuit rounds, cut side down, in an unoiled 8-inch square baking dish or a pie plate.
bake for about 30 minutes, till biscuits are lightly browned.
while the biscuits bake, prepare the icing.
Mix together the confectioner's sugar and milk or cream till smooth.
when you remove the biscuits from the oven, immediately drizzle with icing.
serve warm.","url":"https://recipe.bluelayer.org/recipe/39800/quick-cinnamon-biscuits"},{"id":"39792","title":"Honey Crusted Salmon in Foil","ingredients":"fish, salmon, atlantic, wild, raw
butter, without salt
lemon juice, raw
honey
salt, table
spices, pepper, black
spices, paprika
crustaceans, shrimp, raw (not previously frozen)
honey","directions":"Use doubled, heavy aluminum foil cut into large 2 foot rectangle.
Spray foil with cooking spray.
Dust foil with a pinch of each seasoning.
Place equal portions of the fish fillets on foil pan.
In a saucepan, melt margarine.
Add lemon juice, honey, salt, pepper, and spices.
Stir to blend well.
Fold the foil around the filets like a pan side to keep juices from draining.
Crimp corners of rectangle to seal.
Pour honey butter mixture over the fish, sprinkle with paprika, and shrimp seasoning.
Place on medium hot grill.
DO NOT TURN THE FILETS WHILE COOKING!
Cover with a second loose piece of foil to steam top of fish and grill for 8-10 minutes.
Remove foil and grill for 4-6 minutes more until top of fish is firm.
Puncture foil bottom with skewer or fork in two or three places to drain excess juices into the fire.
USE CAUTION AND AVOID FLARE UPS!
Check filet bottoms with spatula.
Grill for 2-4 minutes more to give the bottom of the filets a deep golden crust.
Fish should flake easily when done.
Remove from foil with non-stick spatula.
Serve filet slices with honey mustard dressing drizzle.","url":"https://recipe.bluelayer.org/recipe/39792/honey-crusted-salmon-in-foil"},{"id":"39773","title":"Grilled Asian Flank Steak","ingredients":"beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled
leavening agents, baking soda
water, bottled, generic
salt, table
honey
salt, table
soy sauce made from soy (tamari)
onions, raw
spices, ginger, ground
oil, olive, salad or cooking","directions":"First, cut the steak into quarter inch slices, against the grain of the meat, put one teaspoon of salt and baking soda on it, with the table spoon of water, this will make the steak more tender, alot of asian places do this and dont tell you, let the baking soda work for over night, next day, wash it good, wash all the baking soda off and drain it.
and pour the remaining ingredients on the steak, let it sit for a few hours and grill.
Best taste if you grill it.
Or you can pan sear it.
let the pan get real hot, smoking.
Then put a few pieces of steak on it with no oil, dont move it around, let it sear the meat turning only once.
Dont put too many in the pan, it will reduce the heat of the pan fast and wont get that grilled crust outside.","url":"https://recipe.bluelayer.org/recipe/39773/grilled-asian-flank-steak"},{"id":"39763","title":"Whole Wheat Bread With Added Protein and Calcium","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"in a large bowl mix 9 cups of whole wheat flour and all other ingredients (except water and egg and of coarse the other 9 cups flour).
measure enough water plus egg to equal 7 cups.
mix well.
add more wheat flour, 1 cup at a time and mix well.
keep adding flour until it forms a firm ball.
spray or rub oil in a large bowl, place the dough ball in bowl and cover with a towel.
let rise until double.
punch down.
cut dough into six pieces.
set in loaf pans, cover with towel and let rise until double.
place in oven at 400 degrees for about 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/39763/whole-wheat-bread-with-added-protein-and-calcium"},{"id":"39762","title":"Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
syrups, corn, light
salt, table
leavening agents, baking soda
vanilla extract","directions":"Preheat oven to 250 degrees F. Place popcorn in a large roasting pan and place in the oven to keep warm while making the caramel coating.
In a medium saucepan over medium heat, melt butter.
Stir in brown sugar, corn syrup and salt.
Bring to a boil, stirring constantly.
Boil without stirring 4 minutes.
Remove from heat and stir in baking soda and vanilla.
Remove popped corn from oven and carefully pour caramel mixture in a thin stream over popcorn, stirring to coat.
Spray two large rimmed baking sheets with cooking spray.
Divide coated popcorn between the two baking sheets and bake in the oven at 250 degrees F, stirring every 15 minutes, for 30-45 minutes.
Remove from the oven and let cool completely before breaking into pieces.
Store in an airtight container or zippered plastic storage bags.","url":"https://recipe.bluelayer.org/recipe/39762/caramel-corn"},{"id":"39748","title":"Ruby's Cheese Tidbits","ingredients":"butter, without salt
salt, table
spices, pepper, red or cayenne
cheese, cheddar
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat oven to 325F.
Cream butter and cheese.
Add salt, pepper and flour to butter mixture.
Mixing briefly with a mixer.
Work in Rice Krispies either with the mixer or by hand.
Form into small balls(about the size of an olive), placing on a cookie sheet.
Flatten each ball with a fork (pressing the fork into the cookie, pulling across-- making little ridges).
Keep the fork clean by dipping in flour, if necessary.
Bake for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/39748/rubys-cheese-tidbits"},{"id":"39741","title":"Whole Wheat Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic","directions":"Mix flour, salt, and baking powder with your hand.
Work oil into the flour mixture until crumbly (I use my hands, it's more fun!
).
Add warm water and let rest 5 minutes.
Take a small portion and pat it in a ball.
Roll flat like pie crust on a cutting board.
On a VERY hot pan, cook until bubbles form.
Flip and cook until raised bubbles are dark brown.
These will cook very fast.
It takes some practice to get your technique in time with rolling, cooking, flipping, rolling, cooking -- :) Watch for burning!
Note: Yield depends on the size you make your tortillas.","url":"https://recipe.bluelayer.org/recipe/39741/whole-wheat-tortillas"},{"id":"39724","title":"Parsley and Walnut Pesto","ingredients":"spices, garlic powder
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
sugars, granulated
salt, table
spices, pepper, black
oil, olive, salad or cooking
nuts, walnuts, english
cheese, parmesan, hard","directions":"In a food processor, combine garlic, parsley, scallions, sugar, salt, and pepper.
Pulse until garlic, parsley, and scallions just come together but are not paste-like.
With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary.
Check the texture and flavor, adding up to 1/4 cup more olive oil as necessary.
Add walnut pieces and pulse to combine (the nuts should still be slightly chunky).
Transfer pesto to a bowl and stir in Parmesan.
Season with salt to taste.
Looking for more quick and easy recipes?
Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.","url":"https://recipe.bluelayer.org/recipe/39724/parsley-and-walnut-pesto"},{"id":"39719","title":"Apple Pie","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
apples, raw, with skin
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
butter, without salt
nuts, pecans
ice creams, vanilla","directions":"mix.","url":"https://recipe.bluelayer.org/recipe/39719/apple-pie"},{"id":"39701","title":"Easy Homemade Peanut Butter or Chocolate Magic Shell Topping","ingredients":"spartan, real semi-sweet chocolate baking chips,
margarine, regular, 80% fat, composite, stick, without salt
oil, olive, salad or cooking","directions":"Place all ingredients into a microwave-safe bowl (I use my 2-cup pyrex measuring cup for this).
Microwave on high for about 45 seconds; remove and stir until blended and smooth.
Let sit for about 1 minute before using on ice cream or frozen pies (it's that easy lol!
).
This will harden when combined with frozen ingredients.","url":"https://recipe.bluelayer.org/recipe/39701/easy-homemade-peanut-butter-or-chocolate-magic-shell-topping"},{"id":"39697","title":"Quick Cream Cheese Pastry (Tart Shells)","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Beat butter and cream cheese in a bowl until smooth.
Add flour; beat just until a soft dough forms.
Form into a ball and wrap in plastic wrap; chill for 1 hour or overnight.
Preheat oven to 425 degrees F/220C.
Shape dough into 1\"/2.5 cm balls.
Place each ball of dough into cups of mini muffin pan.
Dip Mini-Tart Shaper into flour; press into dough to form tart shells.
Pierce shells with a fork.
(If you don't have a Mini-Tart shaper just use your fingers and form into shells).
Bake 10-12 minutes or until light golden brown.
Cool in pan for 5 minutes; carefully remove tart shells from pan.
Cool completely.
Fill as desired.","url":"https://recipe.bluelayer.org/recipe/39697/quick-cream-cheese-pastry-tart-shells"},{"id":"39695","title":"Light As a Cloud Cheese Rolls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cheese, parmesan, hard
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
butter, without salt
cheese, parmesan, hard","directions":"Place ingredients in bread machine as per manufacturer's instructions.
Settings: Dough cycle only.When dough cycle is completed; remove to lightly floured surface and knead about 5 minutes.
Let rest for about 5 minutes.
Spray 2 pie pans or 8\" baking dishes with oil.
Break out about \"a golf ball-sized\" piece of dough.
Roll into round and place in pans, turning to lightly coat with oil.
Repeat with remaining dough.
Cover with clean tea towels and place in draft-free place.
(I use a closed oven after placing a 8\" square metal pan filled with hot water on the bottom rack and the rolls on the rack above.
Let rise until doubled; remove all from oven.
Brush tops with melted butter and sprinkle with more cheese, if desired.
Preheat to 400 degrees F.; bake for 15-18 minutes, until golden brown.
Remove pans to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/39695/light-as-a-cloud-cheese-rolls"},{"id":"39685","title":"Whole Wheat Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, canola
water, bottled, generic","directions":"Fork-stir flour and salt thouroughly.
Combine oil and water in a measuring cup.
Pour it into the flour mixture.
Pour the pastry mixture into a pie plate.
Flatten it across the bottom and up the sides using your fingers, the back of a spoon or the outside of an empty measuring cup.
Be careful to distribute the pastry evenly.
Bake ar 400 degrees (200 C.) for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/39685/whole-wheat-pie-crust"},{"id":"39679","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
salt, table
leavening agents, baking soda
spices, cinnamon, ground
butter, without salt
sugars, brown
honey","directions":"Whisk together both flours, wheat germ, salt, baking soda, and cinnamon in a bowl.
Put butter, brown sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed.
Reduce speed to low.
Add the flour mixture, and mix until combined.
Turn out dough onto a floured surface and divide into quarters.
Roll out each piece between two sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6 by 3-inch rectangles.
Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3 by 1 1/2-inch crackers.
Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
Remove two sheets of dough from freezer.
Pierce crackers using the tines of a fork.
Transfer to large baking sheets lined with parchment paper.
Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes.
Repeat with remaining dough.
Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature up to 3 days.","url":"https://recipe.bluelayer.org/recipe/39679/homemade-graham-crackers"},{"id":"39678","title":"Really Easy and Good Honey Mustard Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
honey
butter, without salt
mustard, prepared, yellow
spices, curry powder
spices, pepper, red or cayenne","directions":"Set oven to 350.
Grease a large shallow baking dish.
Place the chicken pieces in a single layer.
In a small bowl, combine honey, butter, Dijon mustard, curry powder and cayenne; mix well to combine.
Pour over the chicken pieces in the baking dish.
Mix the chicken pieces slightly with your hands to coat.
Bake uncovered for 20 minutes.
Remove from oven.
Turn the chicken pieces over.
With a spoon, baste with sauce.
Bake for another 25 minutes or until chicken is cooked.
**NOTE** if you have browned the chicken first, then you might want to reduce cooking time slightly.","url":"https://recipe.bluelayer.org/recipe/39678/really-easy-and-good-honey-mustard-chicken"},{"id":"39666","title":"Pie Crust/Low-Fat","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 475 degrees.
Mix flour and salt in bowl.
Combine syrup and milk and add all at once to flour mixture.
Stir with a fork til thoroughly mixed.
Shape mixture into a ball and place in between 2 squares of wax paper lightly dusted with flour.
Roll pastry into a circle large enough to fit a 9 inch pan.
Spray pan with nostick spray and arrange pastry in pan.
Cut off edges and press with fork.
Prick bottom all over with a fork.
Bake about 10 minutes or til golden brown.
Cool before filling.","url":"https://recipe.bluelayer.org/recipe/39666/pie-crust-low-fat"},{"id":"39650","title":"Buttermilk-Cinnamon Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, salted","directions":"Preheat oven to 375 degrees F; grease a 9- by 5- by 3-inch loaf pan with butter.
Whisk together the flours, brown sugar, cinnamon, baking powder, baking soda, and salt in a large bowl.
Stir in the buttermilk and sparkling water with a wooden spoon, being careful not to over-mix.
Pour the batter into the loaf pan, drape a piece of plastic wrap on top, and let it sit in a warm place for 5 minutes.
Pour the melted butter on top; bake until a toothpick inserted inside comes out clean, about 40 to 45 minutes.
Cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/39650/buttermilk-cinnamon-bread"},{"id":"39636","title":"Basic Soft White Sandwich Loaf Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
salt, table","directions":"Make the sponge.
In a mixer bowl or other large bowl, combine the flour, water, honey, and instant yeast.
Whisk until very smooth, to incorporate air, about 2 minutes.
The sponge will be the consistency of a thick batter, scrape down the sides of the bowl, and cover with plastic wrap.
Make the flour mixture and add to the sponge.
In a medium bowl, whisk together the flour (reserve 1/4 cup if mixing by hand), dry milk, and instant yeast.
Sprinkle this on top of the sponge and cover tightly with plastic wrap.
Allow it to ferment for 1 to 4 hours at room temperature.
(During this time, the sponge will bubble through the flour blanket in places: this is fine).
Mix the dough.
HAND METHOD.
Add the salt and butter to the bowl and, with a wooden spoon or with your hand, stir until all the flour is moistened.
Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter.
Knead the dough for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved flour as possible to keep the dough from sticking.
Use a bench scraper to scrape the dough and gather it together as you knead it.
At this point, it will be very sticky.
Cover it with an inverted bowl and allow it to rest for 20 minutes.
(This resting time will make the dough less sticky and easier to work with).
Knead the dough for another 5 minutes or until it is very smooth and elastic.
It should still be tacky enough to cling slightly to your fingers a little.
If the dough is still very sticky, however, add some of the remaining reserved flour, or a little extra.
Shape the dough and let it rise.
Turn the dough out onto a lightly floured counter and cut it in half.
Shape each piece into a loaf; the exact size is not important at this point.
(A long side of the dough should be facing toward you).
Dimple the dough with your fingers to deflate any large bubbles.
Fold over the right side of the dough to a little past the center.
Fold over hte left side of the dough to overlap it slightly.
Press the center overlap section with the side of your hand to seal the dough.
(If you have a lot of experiance shaping, you may prefer at this point to rotate the dough 90 degrees- a quarter turn).
Starting at the top end of the dough, roll it over three or four times, until it reaches the bottom edge of the dough: with each roll, press with your thumbs to seal it and at the same time push it away from you slightly to tighten the outer skin.
As you roll and press, the dough will become wider.
If it is not as long as the pan, place both hands close together on top of the dough and, rolling back and fourth, gradually work your way towards the ends, gently stretching the dough.
For the most even shape, it is important to keep a tight skin on the surface of the dough and not to tear it.
If you want the edges of the loaf to be smooth, tuck the sides under.
Place the loaves in the prepared loaf pans; the dough will be about 1/2 inch from the top of the pans.
Cover them with a large container, or cover them loosely with oiled plastic wrap, and allow to rise until the center is about 1 inch above the sides of the pan, 1 1/2 to 2 hours.
When the dough is pressed with a fingertip, the depression will very slowly fill inches.
Preheat the oven.
Preheat the oven to 350F 45 minutes before baking.
Have an oven shelf at the lowest level and place a baking stone or a baking sheet on it, and a cast-iron skillet or sheet pan on the floor of the oven, before preheating.
Bake the bread.
Quickly but gently set the pans on the hot baking stone or hot baking sheet.
Toss 1/2 cup of ice cubes into the pan beneath and immediately shut the door.
Bake for 50 minutes or until medium golden brown and a skewer inserted in the middle comes out clean (an instant-read thermometer inserted into the center will read about 210F).
Halfway through baking, turn the pans around for even baking.
Remove from oven and let cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/39636/basic-soft-white-sandwich-loaf-bread"},{"id":"39633","title":"SMores Krispies Bars","ingredients":"candies, marshmallows
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
butter, without salt
candies, marshmallows","directions":"Line an 8 x 8 baking dish with parchment paper making sure you have overhang on two sides for easier lifting when the bars are done.
Lightly grease the bottom of the paper.
Set aside.
For the Rice Krispies layer: In a large microwave-proof bowl, place mini marshmallows and butter.
Microwave for 30 seconds, stir and microwave for additional 20 seconds if not melted.
Add Rice Krispies and gently fold in.
Pour the mixture onto the bottom of your prepared pan.
Press down gently.
Set aside.
For the chocolate layer: In a microwave-proof measuring cup or small bowl, melt together chocolate chips and butter.
Stir until smooth.
Pour over the Rice Krispies layer and spread it out into an even layer.
For the marshmallow layer: Sprinkle the top with the additional mini marshmallows.
Place pan under the broiler in your oven for 1 minute, checking every 15 seconds to make sure the marshmallows are not burning.
Cool completely before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/39633/smores-krispies-bars"},{"id":"39630","title":"Basic No-Knead Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a medium bowl, stir together the flour, salt and yeast.
Add water and , using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.
Make sure it's really sticky to the touch; if its not, mix in another tablespoon or two of water.
Cover the bowl with a plate, tea towel or plastic wrap and let sit at room temperature (about 72F), out of direct sunlight, until the surface is dotted with bubbles and the dough is more than doubled in size.
This will take a minimum of 12 hours, and may take up to 18 hours.
This slow rise - fermentation - is the key to flavour.
When the fermentation is complete, generously dust a work surface (a wooden or plastic cutting board is fine) with flour.
Use a bowl scraper or rubber spatula to scrape the dough on the board in one piece.
When you begin to pull the dough away from the bowl it will cling in long, thin strands (this is the developed gluten), and it will be quite loose and sticky, but do not add more flour.
Use lightly floured hands, a bowl scraper or spatula to lift the edges of the dough toward the center.
Nudge and tuck in the the edges of the dough to make it round.
Place on a piece of parchment paper, seam side down.
Cover with a clean towel and place in a warm, draft-free spot to rise for 1-2 hours.
The dough is ready when it is almost doubled in size.
Half an hour before the end of the second rise, preheat the oven to 475F, with lower rack in the lower third position and place a covered 4 1/2 - 5 1/2 quart heavy pot in the center of the rack.
Using pot holders, carefuly remove the preheated pot from the oven and uncover it.
Gather up the dough by holding the four corners of the parchment paper and place the entire thing, paper and all, into the pot.
Cover the pot and bake for 30 minutes.
Remove the lid and continue baking until the bread is a deep chestnut color, but not burned, about 15 -30 minutes more.
Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool thoroughly.
Don't slice or tear into it until it has cooled, which usually takes at least an hour.","url":"https://recipe.bluelayer.org/recipe/39630/basic-no-knead-bread"},{"id":"39624","title":"Chocolate Toffee Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, granulated
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
cheese, parmesan, hard
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.
Make the crust:
In a medium bowl, combine the wafer crumbs, butter and sugar.
Press the mixture into the bottom and up the sides of a 9-inch pie place.
Bake for 10 minutes.
Place on a wire rack to cool.
Prepare the filling:
Measure the heavy cream in a 2 cup measuring cup.
Heat the cream in the microwave for 1 minute until warmed.
Remove the cream from the microwave and add the chopped chocolate/chocolate chips to the cream.
Let stand, covered for 5 minutes, then stir until cream and chocolate combine and gets smooth.
In a medium bowl, combine the cream cheese, brown sugar and vanilla.
Beat with an electric mixer until smooth.
Alternatively, you can prepare this in your stand mixer using the paddle attachment.
Gently beat in the chocolate/cream mixture into the bowl until fully incorporated.
Fold in a 1/2 cup of the chopped toffee candy into the mixture.
Pour this filling into your cooled chocolate crust and sprinkle with the remaining 1/4 cup chopped toffee candy.
Chill the pie until firm, about 2 hours or overnight to allow flavors to meld.","url":"https://recipe.bluelayer.org/recipe/39624/chocolate-toffee-cream-pie"},{"id":"39623","title":"Swiss Meringue Buttercream","ingredients":"egg, white, raw, fresh
sugars, granulated
butter, without salt
vanilla extract","directions":"Continuously whisk egg whites and sugar in a large, heatproof bowl set over a pot of simmering water until the mixture is frothy, thick, and very hot to the touch (about 160 degrees F).
Remove from heat and beat with a mixer on high speed.
The mixture should then become cool and glossy and triple in volume.
Beat in the butter, cut into 1/2 inch cubes, a few pieces at a time.
Add the vanilla and beat until fluffy.","url":"https://recipe.bluelayer.org/recipe/39623/swiss-meringue-buttercream"},{"id":"39613","title":"Spiced Chocolate Chip Scones","ingredients":"oats
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table
spices, cloves, ground
spices, nutmeg, ground
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
shortening, vegetable, household, composite
soymilk, original and vanilla, unfortified
soymilk, original and vanilla, unfortified
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat your oven to 350 degrees.
If preferred, use a baking stone instead of a cookie sheet.
Preheat your stone while making your dough.
When time to roll out the dough, do so on parchment paper and place in oven on the preheated pizza stone.
Combine dry ingredients (except chocolate chips) in a wide-mouthed, large bowl.
Mix well with a wooden spoon.
Add the 1/3 cup soymilk and all of the shortening.
Using the wooden spoon, mix well until crumbly, add the chocolate chips and knead the mixture with your hands until the dough is combined well and retains the oats, flour, and chips.
Roll out onto a lightly greased cookie sheet or parchment paper.
Pat into an approximately 9 inch round using your hands.
Brush with the remaining teaspoon of soymilk or milk.
If desired, sprinkle with cinnamon sugar.
Bake for approximately 20-25 minutes or until golden brown.
Let cool and slice into 8 pieces!","url":"https://recipe.bluelayer.org/recipe/39613/spiced-chocolate-chip-scones"},{"id":"39606","title":"Peanut Butter Feel Full Bar","ingredients":"honey
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
peanut butter, smooth style, without salt","directions":"Melt honey, peanut butter, and milk powder together on stove in large pot.
When melted, remove from heat and add cereal.
Stir well.
Press into 9x13 pan sprayed with cooking oil.
(Make like rice krispies).
Cool, cut into 15 pieces.","url":"https://recipe.bluelayer.org/recipe/39606/peanut-butter-feel-full-bar"},{"id":"39597","title":"Creamy Carrot Soup","ingredients":"carrots, raw
soup, chicken broth or bouillon, dry
spices, cumin seed
cheese, ricotta, whole milk
salt, table
lemon juice, raw","directions":"Place the carrots, 3/4 cup broth and the cumin in a 9-inch pie plate.
Cover tightly with microwave plastic wrap.
Cook at 100 percent power in a 650-watt to 700-watt oven for 15 minutes, until the carrots are easily pierced with the tip of a knife.
Place the ricotta in a blender with 1/4 cup of the broth.
Blend until smooth.
Remove the carrots from the oven.
Prick the plastic to release steam and uncover.
Add to the blender and blend until smooth.
Scrape the carrot mixture into a serving bowl.
Whisk in the remaining broth and salt.
If serving hot, cover and reheat at 100 percent power for 4 minutes and then add lemon juice.
If serving chilled, stir in lemon juice and chill in the refrigerator for 3 hours or overnight.","url":"https://recipe.bluelayer.org/recipe/39597/creamy-carrot-soup"},{"id":"39565","title":"Walnut Toffee","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
nuts, walnuts, english
candies, semisweet chocolate","directions":"Butter a 9\" square pan.
Melt the butter in two-quart saucepan.
Stir in the sugar gradually.
Add the syrup and water; cook over moderate heat, stirring occasionally to 290F on a candy thermometer or until a little of mixture becomes very brittle in cold water.
Add 1 cup nuts.
Cook 3 minutes, stirring constantly.
Pour in buttered pan.
When cold, remove from pan.
Coat 1 side of toffee with the melted chocolate and then sprinkle with chopped walnuts.
Flip out on to waxed paper.
Break into bite size pieces by dropping on hard surface.","url":"https://recipe.bluelayer.org/recipe/39565/walnut-toffee"},{"id":"39564","title":"Caramelized Bacon","ingredients":"sugars, brown
nuts, pecans
salt, table
spices, pepper, black
spices, pepper, red or cayenne
syrup, maple, canadian
bacon, meatless","directions":"Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground.
Add the salt, black pepper and cayenne pepper and pulse to combine.
Add the maple syrup and pulse again to moisten the crumbs.
Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching.
With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture.
Bake for 25 to 30 minutes, until the topping is very browned but not burnt.
If it's underbaked, the bacon won't crisp as it cools.
While it's hot, transfer the bacon to a plate lined with paper towels and set aside to cool.
Serve at room temperature.
(The caramelized bacon can be made early in the day and stored at room temperature.)
Photograph by Steve Giralt","url":"https://recipe.bluelayer.org/recipe/39564/caramelized-bacon"},{"id":"39554","title":"Almost Homemade Buttercream","ingredients":"cream, whipped, cream topping, pressurized
butter, without salt
lemon juice, raw
vanilla extract
sugars, granulated","directions":"Beat the marshmallow cream using an electric mixer set on low.
Add the butter (in 1-inch pieces) and beat until smooth.
Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.Nutritional information is based on a 2-tablespoon serving.","url":"https://recipe.bluelayer.org/recipe/39554/almost-homemade-buttercream"},{"id":"39551","title":"Pumpkin Scones with Maple Brown Sugar Icing","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
butter, without salt
sugars, brown
sugars, powdered
spices, cinnamon, ground
syrup, maple, canadian","directions":"Pre-heat your oven to 375F.
Pumpkin Scones: Mix together all the dry ingredients.
Cut butter into small cubes.
Add butter to dry ingredients and combine using a standing mixer, pastry blender, or two forks until mixture resembles course crumbs.
Add in buttermilk and pumpkin puree until combined and dough is moist.
If dough seems too dry you can add in a tablespoon more of buttermilk at a time until moist.
Turn dough out onto a floured surface and knead a couple of times until dough is smooth.
Shape dough into a flat 9 inch circle.
Cut circle into 8 pie pieces.
Place scones onto a baking sheet approximately 1/2 inch apart and bake for 20-25 minutes or until toothpick comes out clean.
Meanwhile .
.
.
for the Maple Brown Sugar Icing: Beat the softened butter until creamy.
Add in brown sugar and beat until combined.
Add in powdered sugar and beat until combined.
Mix in cinnamon and then add in maple syrup and beat until combined.
When the scones come out of the oven, smear the icing on top of each.
Dont be shy with the amount, let it melt over the top and sides.
Sprinkle with a little more cinnamon to finish em off.
Brew your favorite coffee or tea and ENJOY!
!","url":"https://recipe.bluelayer.org/recipe/39551/pumpkin-scones-with-maple-brown-sugar-icing"},{"id":"39542","title":"Vegan Lunch Box Easy Whole-Grain Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, olive, salad or cooking","directions":"In a small bowl, sprinkle yeast in warm water and stir well to dissolve.
Set aside for about 5 minutes to bloom.
Meanwhile, place the flours, cornmeal and salt together in the bowl of a food processor fitted with the S blade.
Pulse well to combine.
With food processor running, slowly drizzle the yeast mixture into the feeding tube.
Stop when dough forms a ball.
Pour in the olive oil and pulse two or three times to combine.
Turn dough onto a lightly floured surface and knead briefly, just long enough to make a smooth dough.
Cut dough into eight equal pieces.
Shape each into smooth ball.
Set balls 2 inches apart on a floured surface and lightly cover with plastic wrap.
Let rise a room temperature for 45 minutes.
Any dough that you are not baking right away can be wrapped in plastic and kept in the fridge overnight.
Just bring to room temperature by letting sit out for about 15 minutes when ready to make.
Preheat over to 500F Place pizza stone in center rack of over--or sprinkle a baking sheet with cornmeal and set aside.
On a well-floured surface, pat one dough ball at a time into a 6 1/2 inch circle.
Top with topping of your choice, and bake mini pizzas for 7 to 8 minutes until crust is golden and toppings are piping hot.","url":"https://recipe.bluelayer.org/recipe/39542/vegan-lunch-box-easy-whole-grain-pizza-dough"},{"id":"39540","title":"Parmesan and Red Onion Hors D'oeuvres","ingredients":"fresh red onions,
salad dressing, mayonnaise, regular
cheese, parmesan, hard","directions":"Mix all three ingredients.
Spread on bite size pieces of toasted bread.
Place under broiler until bubbly and lightly browned(1 or 2 minutes).
You can make more or less of this as needed, just use equal amounts of the ingredients.","url":"https://recipe.bluelayer.org/recipe/39540/parmesan-and-red-onion-hors-doeuvres"},{"id":"39537","title":"Rice Cereal Bars with Peanut Butter","ingredients":"peanut butter, smooth style, without salt
candies, marshmallows
oil, corn, peanut, and olive
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"Combine the chopped peanuts and rice cereal.
I measured each with a measuring cup before combining.
Put the marshmallows and peanut butter in a bowl, and microwave for 2 to 3 minutes until melted.
The marshmallows will puff up.
Mix the peanut butter and marshmallows together rapidly.
It will deflate and become a sticky cream.
Put the peanuts and rice cereal into the bowl with the marshmallows and mix to combine.
It will becoming sticky and stringy like natto, and will cool fast and start to harden, so work as quickly.
Put the mixture into a mold (I used a Tupperware container) lined with parchment paper.
Press down on it hard to form into a rectangle.
Cut when cooled.
Form golfball-sized balls of with any of the mixture that doesn't fit in the tin.
Optionally, coat the top of the bars with white chocolate.
Warm the chocolate and cream in the microwave to melt.
Mix well, and spread evenly over the surface of the hardened cereal.
Chill for about an hour in the refrigerator until set.
Cut into whatever size you like and enjoy.
In the U.S., Kellogg's Rice Krispies are the standard puffed rice cereal to use.
It's hard to get in Japan, so I used puffed rice (pon-gashi) instead.
I found it in the snacks corner of a 100 yen shop.
I used Skippy Creamy Peanut Butter.","url":"https://recipe.bluelayer.org/recipe/39537/rice-cereal-bars-with-peanut-butter"},{"id":"39527","title":"Energy Bar (Clif / Larabar)","ingredients":"dates, deglet noor
nuts, almonds
oil, corn, peanut, and olive
spices, cinnamon, ground
oats
spartan, real semi-sweet chocolate baking chips,","directions":"Blend dates, almonds, peanuts and cinnamon in food processor for 2-3 minutes.
Add oats, chocolate chips and pulse until they look incorporated.
Dump everything on a piece of plastic wrap and cover with another piece of plastic wrap and mush it together.
Use rolling pin to flatten and cut into desired size of bar with pizza cutter.","url":"https://recipe.bluelayer.org/recipe/39527/energy-bar-clif-larabar"},{"id":"39526","title":"Granny's Corn Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"In a large bowl, stir together the flour and cornmeal.
Add baking powder and salt, and mix together well.
Stir in water to form a crumbly dough.
Work dough with your hands until it holds together.
On a floured surface, knead dough until smooth.
Divide dough into 10 to 12 pieces.
Roll each into the shape of a ball.
Cover lightly with saran wrap and let rest for 10 to 15 minutes.
Flatten each piece of dough by hand, then roll into a 8 to 9 inch round.
Heat a large skillet over medium heat.
Lightly grease the hot pan, and place one tortilla in the pan.
Cook tortilla until light brown, turning to ensure equal browning.
Repeat with remaining tortillas.","url":"https://recipe.bluelayer.org/recipe/39526/grannys-corn-flour-tortillas"},{"id":"39516","title":"Strawberry Raspberry Smoothie","ingredients":"yogurt, greek, plain, nonfat
yogurt, greek, plain, nonfat
strawberries, raw
raspberries, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add one cup of juice, strawberries, and raspberries into a blender.
Blend until most of the chunks are broken down, you will have to stop the blender and stir the contents to make sure all the big pieces get to the bottom.
Add the 2 yougurts and blend on liquify, slowly adding more juice/milk/water until the smoothie is the right consistancy for you.
If you add too much and it becomes watery, you can add more frozen berries and/or yogurt.
Adding the additional liquid is trial and error to determine which you prefer according to how sweet you like your smoothie.
The juice will be the sweetest choice, then milk, then water.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/39516/strawberry-raspberry-smoothie"},{"id":"39506","title":"Maple Fondue","ingredients":"sugars, brown
butter, without salt
spices, cinnamon, ground
syrup, maple, canadian
cream, whipped, cream topping, pressurized
cornstarch","directions":"Combine brown sugar, butter, and cinnamon in a saucepan.
Bring to a boil over medium heat and boil 1 minute, stirring occasionally.
Add maple syrup and 1 cup cream; whisk until smooth.
Return to a boil.
Whisk remaining 1/2 cup cream and cornstarch in a small bowl until smooth; whisk into saucepan.
Return to a boil; reduce heat and simmer 3 minutes, stirring often.
NOTE: The fondue may be made up to 2 days ahead.
Refrigerate in covered container.
Reheat in microwave or over low heat before serving.
Dippers: fruit pieces,bought or homemade gingermen cookies, pound cake cubes or\"fingers\".","url":"https://recipe.bluelayer.org/recipe/39506/maple-fondue"},{"id":"39492","title":"Chewy Chocolate Gingerbread Cookies","ingredients":"candies, semisweet chocolate
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda
sugars, granulated","directions":"Line two baking sheets with parchment.
Chop chocolate into 1/4-inch chunks; set aside.
In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes.
Add brown sugar; beat until combined.
Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
Beat half of flour mixture into butter mixture.
Beat in baking-soda mixture, then remaining half of flour mixture.
Mix in chocolate; turn out onto a piece of plastic wrap.
Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325F
Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.
Refrigerate 20 minutes.
Roll in granulated sugar.
Bake until the surfaces crack slightly, 10 to 12 minutes.
Let cool 5 minutes; transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/39492/chewy-chocolate-gingerbread-cookies"},{"id":"39489","title":"White Sandwich Loaf With Poolish","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
salt, table
leavening agents, yeast, baker's, active dry","directions":"Make the poolish, cover and leave at room temperature for about 8 hours.
Add the other ingredients and mix well.
Knead by hand or dough hook and stand mixer for about 5 minutes on low speed, rest 5 minutes, and knead for 5 more minutes or until it passes the windowpane test (small piece can be stretched without breaking until light shows through).
Oil a clear container with straight sides (or bowl), place dough and mark level, and let rise until doubled in volume (about an hour depending on temperature).
Pre-shape into a ball and let rest for 5 minutes.
Preheat oven to 400 F with a pan on the bottom for steaming.
Fold the ball gently, tuck in the ends and seal the edge.
Roll back and forth briefly until edge is sealed and a log (slightly larger in the center) is formed.
Place in an oiled loaf pan (9\"x 5\"), cover with oiled plastic film and let rise until almost doubled in volume (45 min to 1 hour).
Add 1 cup hot water to steam pan (don't drip on the door glass).
Score the loaf and place in the center of the oven.
Reduce oven setting to 375F.
After 12 minutes, remove steam pan and rotate the loaf 180 degrees for even cooking.
Cook for 20 to 30 more minutes until the loaf is 205 F internally.
Remove from the loaf pan and cool on a rack.
note: the dough can be placed in the fridge at 40F, covered, to rise overnight.
If you do that, remove 2 hours ahead of time to warm up.","url":"https://recipe.bluelayer.org/recipe/39489/white-sandwich-loaf-with-poolish"},{"id":"39487","title":"Swirlicious Chocolate-Peanut Toffee","ingredients":"oil, corn, peanut, and olive
butter, without salt
sugars, granulated
sugars, brown
syrups, corn, light
peanut butter, smooth style, without salt","directions":"LINE 13 x 9-inch baking pan with foil.
Butter foil.
Sprinkle 3/4 cup nuts over foil.
MELT butter in medium, heavy-duty saucepan over medium heat.
Stir in granulated sugar, brown sugar and corn syrup.
Bring to a boil.
Cook for 6 minutes (about 290F on candy thermometer), stirring occasionally.
Remove from heat.
Working quickly, carefully pour hot mixture evenly over nuts in pan.
Immediately sprinkle with remaining nuts and morsels over toffee.
Press down lightly before morsels begin to melt.
REFRIGERATE for about 1 hour or until set.
Remove foil; break into bite-size pieces.
Store in air-tight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/39487/swirlicious-chocolate-peanut-toffee"},{"id":"29387","title":"Almond Bark Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
raisins, seeded
nuts, almonds","directions":"Melt chocolate until smooth.
Add raisins and almonds.
Pour onto wax paper.
Let cool then break into pieces.","url":"https://recipe.bluelayer.org/recipe/29387/almond-bark-candy"},{"id":"39485","title":"Karen's Zucchini Relish","ingredients":"squash, summer, zucchini, includes skin, raw
onions, raw
peppers, sweet, green, raw
spices, pepper, red or cayenne
salt, table
sugars, granulated
celery, raw
mustard, prepared, yellow
vinegar, cider","directions":"Combine zucchini, onion, green and red peppers; sprinkle with salt, cover cold water.
Let stand 2 hours.
Drain: rinse and drain thoroughly.
Combine remaining ingredients in a large saucepot.
Bring to a boil.
Add vegetables: simmer 10 minutes.
Pack hot relish into hot jars, leaving 1/4 inch head space.
Remove any air bubbles.
Adjust 2-piece caps.
Process 10 minutes in a boiling-water canner.","url":"https://recipe.bluelayer.org/recipe/39485/karens-zucchini-relish"},{"id":"39484","title":"Jalapeno Cheese Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
peppers, jalapeno, raw
cheese, cheddar","directions":"Mix all of the ingredients together, only until all of the flour is integrated, about 1 minute.
DO NOT KNEAD!!
The dough will be wet and sticky, this is how it is supposed to look.
Cover the bowl with plastic wrap and let sit unrefrigerated for 2 hours.
Cut the dough into three pieces, one for each loaf.
If you only want one loaf, then cut off enough for one loaf and place the rest of the dough in the refrigerator for up to 7 days.
To make a loaf of bread, take the piece of dough that you just took out and fold the dough in half once, and then in thirds.
DO NOT KNEAD!!
Let the dough rest for 10 minutes.
After resting place the dough into a heavily floured tea towel and cover.
Let sit until double in size.
To bake the bread, place a large oven proof pot that has a lid in the oven, turn the oven on to 450 degrees F.
After the pot has sat in the oven for 30 minutes to heat, take the pot out and plop the dough into the pot, its okay if the dough looks a little weird.
Cover the pot with the lid and place in the 450 degrees F oven to bake for 30 minutes.
Cool on a wire rack for at least 20 minutes before cutting into the bread.
Enjoy!
Makes three loaves.","url":"https://recipe.bluelayer.org/recipe/39484/jalapeno-cheese-bread"},{"id":"39457","title":"Glazed Carrots","ingredients":"carrots, raw
sugars, brown
water, bottled, generic
orange juice, raw","directions":"Wash and peel carrots.
Wash again.
Cut carrots into 3 inch pieces.
Slice thicker ends in half lengthwise.
Combine brown sugar, water and orange juice in a saucepot.
Cook over medium heat, stirring until sugar dissolves.
Keep syrup hot.
Pack carrots tightly into hot jars, leaving 1-inch headspace.
Ladle hot syrup over carrots, leaving 1-inch headspace.
Remove air bubbles.
Adjust two-piece caps.
Process pints and quarts 30 minutes at 10 pounds pressure in a steam-pressure canner.","url":"https://recipe.bluelayer.org/recipe/39457/glazed-carrots"},{"id":"39451","title":"Double Ginger Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, ginger, ground
butter, without salt
sugars, granulated
spices, ginger, ground
cream, fluid, heavy whipping","directions":"Preheat oven to 425 degrees F. Whisk together flour, baking powder, salt and ground ginger in a mixing bowl.
Add cold butter and work into the dry ingredients with a pastry mixer or fingers until flour-coated pieces are about pea-sized.
Stir in the sugar and chopped crystallized ginger.
Stir cream into the dry ingredients just until combined.
Use your hands to knead the mixture and form dough into a ball.
Turn the dough out onto a floured surface and divide in half.
Flatten into round discs.
Cut each disc into six wedges and place on an ungreased pan.
Place the wedges close together for soft scones or place them about an inch apart for crisper scones.
Brush the tops with some cream and sprinkle with sugar.
Bake in a 425 degrees oven for 12-14 minutes or until puffed and browned.","url":"https://recipe.bluelayer.org/recipe/39451/double-ginger-scones"},{"id":"39446","title":"Crispy Oven Baked Chicken Breasts","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
mustard, prepared, yellow
delallo, italian seasoned breadcrumbs,
spices, rosemary, dried
spices, paprika
spices, garlic powder
salt, table
spices, pepper, black","directions":"Preheat oven to 400F Cut off any fat from the chicken pieces and pound with a meat mallet to an even thickness; pat dry.
Mix mayonnaise with Dijon mustard in a shallow dish.
Combine bread crumbs with seasonings and herbs in another shallow dish.
Lightly coat baking sheet with cooking spray and preheat in oven for 5 minutes.
Meanwhile, coat chicken with mayonnaise mixture, then roll in bread crumbs.
Arrange on preheated baking sheet.
Bake 8 minutes, then turn and bake an additional 8-10 minutes or until and internal temperature of 165F.","url":"https://recipe.bluelayer.org/recipe/39446/crispy-oven-baked-chicken-breasts"},{"id":"39441","title":"Chile-Cilantro Hash Browns Recipe","ingredients":"oil, olive, salad or cooking
potatoes, raw, skin
spices, chili powder
spices, pepper, black
salt, table
spices, coriander seed","directions":"Heat oil in a large cast iron skillet or frying pan over medium heat.
Meanwhile, peel potatoes and grate on the large holes of a box grater.
Squeeze mixture by the handful to release as much moisture as possible.
Mix potatoes with chili powder and pepper until well combined.
When oil shimmers, scatter potato mixture evenly in the pan and sprinkle salt over top.
Cook until the bottom of the hash is golden brown and crisp, about 5 to 6 minutes.
Break the hash into four pieces, flip, and cook until golden brown and crisp on the second side, about 4 to 5 minutes more.
Sprinkle with cilantro and serve immediately.","url":"https://recipe.bluelayer.org/recipe/39441/chile-cilantro-hash-browns-recipe"},{"id":"39430","title":"Curried Marmalade-Mustard Chicken","ingredients":"marmalade, orange
mustard, prepared, yellow
honey
spices, curry powder
lemon juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Simmer first five ingredients in small saucepan for 5 minutes, stirring constantly.
Cool.
Brush chicken pieces on all sides with half of glaze.
Let stand 1 hour at room temperature.
Grill over medium heat.","url":"https://recipe.bluelayer.org/recipe/39430/curried-marmalade-mustard-chicken"},{"id":"39429","title":"Apple Pie Overnight Oats","ingredients":"oats
yogurt, greek, plain, nonfat
beverages, protein powder whey based
seeds, chia seeds, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground","directions":"Mix together rolled oats, yogurt, chia seeds, milk & vanilla protein powder.
Add a dash of cinnamon then topped with applesauce.
Refrigerate overnight and grab on your way out!","url":"https://recipe.bluelayer.org/recipe/39429/apple-pie-overnight-oats"},{"id":"39405","title":"Milk Lefse","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
lard
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"In a large bowl combine flour, sugar and salt.
Put milk and lard in pan heat to scalding point.
When it begins to bubble pour all milk over the flour mixture.
Keep stirring until all flour has been mixed into the milk.
Let cool.
Pinch off walnut size portions and roll THIN.
About the size of a dinner plate.
Bake on lefse iron or large griddle.
Watch carefully, so not to burn them, it only takes a minute for this step.
When you see the lefse start to bubble and turn a light brown, flip and bake the other side.
Lay it on top of waxed paper and keep stacking them up.
Keep a piece if waxed paper on top to keep them from drying out.
Store in airtight container or freeze.
Butter and sprinkles lightly with sugar, roll up and eat.
If needed when you're ready to eat place lefse between damp dishtowels to soften, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/39405/milk-lefse"},{"id":"39397","title":"Rare Beef Vietnamese Style","ingredients":"beef, grass-fed, ground, raw
spices, ginger, ground
sauce, fish, ready-to-serve
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Select the finest piece of beef tenderloin.
Bring beef to room temperature by putting covered beef on the counter for about 15-20 minutes.
Prepare ice water bath - put some ice cubes in cold water in a bowl.
Heat grill or oven broiler to high.
Sear the outside of the beef, all around, until outside is light brown.
I only sear the outside of my beef because I like my beef moo.ing rare.
If you like your meat more cooked, please use the meat thermometer to reach desired doneness: 130 degrees for rare, 140 for medium rare --
Remove meat and dip in ice water for a couple of seconds to stop cooking.
Dry meat with paper towel.
Wrap in plastic wrap and refrigerate until ready to serve.
Sharpen your knife, and slice beef thinly.
Mix grated ginger and fish sauce to make sauce.
Sprinkle roast rice powder over sliced beef, serve with sauce for dipping.
Serve with white rice.
To Roast rice:.
Heat heavy skillet on medium heat.
Add dry grains of rice and reduce to low heat.
Stirring frequently to roast until evenly brown to release aroma.
Once rice is medium brown, remove from skillet and grind in blender or food processor until a fine powder is achieved.
In the old days, this is done with mortar and pestle.
Thank goodness for technology.","url":"https://recipe.bluelayer.org/recipe/39397/rare-beef-vietnamese-style"},{"id":"39390","title":"Down East Haddock Chowder","ingredients":"sauce, fish, ready-to-serve
water, bottled, generic
salt, table
potatoes, raw, skin
onions, raw
celery, raw
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Place fish, water and salt in large saucepan.
Bring to boil, reduce heat and simmer gently, uncovered, for 8 to 10 minutes.
Fish is done when flesh is opaque.
Remove immediately and when cool enough to handle, break into bite-size pieces.
Reserve until rest of soup is ready.
Skim any foam off fish stock.
Add potatoes, onion, celery and pepper; cover and bring to boil.
Reduce heat and simmer until tender.
Return fish to pan.
Pour in milk and heat through without boiling.
Taste and adjust seasoning.
Swirl in butter.
Transfer to heated tureen or soup bowls and serve immediately.","url":"https://recipe.bluelayer.org/recipe/39390/down-east-haddock-chowder"},{"id":"39385","title":"Spicy Honey Mustard Pretzels","ingredients":"pretzels, soft, unsalted
oil, olive, salad or cooking
honey
mustard, prepared, yellow
spices, onion powder
sauce, hot chile, sriracha","directions":"Preheat oven to 300 F. 2.
Break pretzels into small bite-size pieces.
In a large bowl, combine oil, honey, mustard, onion powder and Sriracha.
If you do not like spice omit the Sriracha.
If you love spice, add in a few more teaspoons.
Add pretzels into the honey mustard and mix very well to coat evenly.
The pretzels should be wet with the honey mustard mixture.
Spread mixture in one layer onto cookie sheets lined with parchment paper.
Bake in a 300 F oven for 12 minutes.
Remove pans from the oven, stir, and return to oven.
Repeat this three more times for a total of 48 minutes.
Make sure you alternate oven racks if you have more than one sheet of pretzels.
When done remove the pans from the oven to a cooling rack.
Let pretzels cool and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/39385/spicy-honey-mustard-pretzels"},{"id":"39378","title":"My Own Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift flour, sugar and salt into a 9\" pie plate.
In a 1 cup measuring cup, whisk together oil and milk and pour over the flour mixture.
Using a fork, mix until completely dampened.
Press the dough evenly over the bottom of the pan, then up the sides and over the rim.
To use as a baked shell, prick the surface of the dough with a fork several times and bake in a preheated 425* oven for 12-15 minutes; cool and fill as desired.
To use as an unbaked shell, just fill with the desired pie filling and bake according to the filling directions.
NOTES: If you want to use the crust for beef pot pies or with any other savory filling, just eliminate the 2 tablespoons sugar.","url":"https://recipe.bluelayer.org/recipe/39378/my-own-pie-crust"},{"id":"39370","title":"Toasted Butter Pecans","ingredients":"nuts, pecans
salt, table
butter, without salt","directions":"Put pecans in a 1 1/2-quart microwave-safe casserole.
Sprinkle with seasoned salt and arrange the four pieces of butter evenly.
Microwave on HIGH for 5-6 minutes or until pecans are crunchy.
Stir to distribute seasoned salt and butter.
Serve warm or cold.","url":"https://recipe.bluelayer.org/recipe/39370/toasted-butter-pecans"},{"id":"39368","title":"Pumpkin Pie Hot Chocolate","ingredients":"pumpkin, raw
sugars, brown
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
spices, cinnamon, ground","directions":"Add pumpkin spice and brown sugar to prepared hot chocolate.
Top off with whipped cream and ground cinnamon.","url":"https://recipe.bluelayer.org/recipe/39368/pumpkin-pie-hot-chocolate"},{"id":"39360","title":"Mongolian Beef Part 2","ingredients":"oil, olive, salad or cooking
spices, ginger, ground
spices, garlic powder
soy sauce made from soy (tamari)
water, bottled, generic
sugars, brown
oil, olive, salad or cooking
beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled
cornstarch
onions, spring or scallions (includes tops and bulb), raw","directions":"Heat 2 teaspoons of vegetable oil in a saucepan over medium/low heat.
Add ginger, garlic, soy sauce and water.
Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove from the heat.
Slice the flank steak into bite size pieces.
Dip the steak into the cornstarch to cover.
Let the beef sit for about 10 minutes.
Heat up one cup of oil in a wok or skillet.
Add the beef to the oil and saute until brown.
Stir the meat around a little so that it cooks evenly.
After a couple minutes, remove steak and drain on paper towels.
Dab oil off meat with a paper towel and add to saucepan with the sauce in it.
Put the pan back on the stove over medium/low heat.
Add chopped green onions and let sauce simmer until warm.","url":"https://recipe.bluelayer.org/recipe/39360/mongolian-beef-part-2"},{"id":"39348","title":"Lemon Chicken","ingredients":"spices, thyme, dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt
lemon juice, raw
salt, table
spices, pepper, black","directions":"Mix all of the spices & lemon juice in a 1-gallon bag, add chicken pieces, & freeze.
To prepare, thaw bag of chicken, preheat trusty oven to 450 degrees.
Arrange chicken skin-side down in an 8x8x2-inch bakind dish treated with nonstick spray.
Pour liquid over chicken.
Bake for 20 minutes.
Turn chicken over & baste.
Bake for an extra 15 to 20 minutes.
Prepare rice according to package directions.
Serve chicken over rice.
Enjoy the Lemon Chicken (Oamc) recipe.","url":"https://recipe.bluelayer.org/recipe/39348/lemon-chicken"},{"id":"39346","title":"Apple Dip with a Twist","ingredients":"salad dressing, ranch dressing, regular
apples, raw, with skin
horseradish, prepared
pumpkin, raw
lemon juice, raw
spices, pepper, black","directions":"Mix the fat free ranch dressing, grated apple, horseradish, pumpkin pie spice, lemon juice and pepper in a medium sized serving bowl and chill until serving.","url":"https://recipe.bluelayer.org/recipe/39346/apple-dip-with-a-twist"},{"id":"39344","title":"Cranberry and Pistachio White Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
nuts, pistachio nuts, raw","directions":"Melt the chocolate in a double boiler.
Mix in the cranberries and pistachios.
Pour the chocolate into a parchment paper lined baking sheet and smooth it out.
Let cool and set completely on the counter or in the fridge.
Break into pieces and enjoy.","url":"https://recipe.bluelayer.org/recipe/39344/cranberry-and-pistachio-white-chocolate-bark"},{"id":"39339","title":"Chunky Vegetable-Cod Soup","ingredients":"fish, cod, atlantic, raw
peppers, sweet, green, raw
onions, raw
butter, without salt
soup, vegetable broth, ready to serve
beans, snap, green, raw
cabbage, raw
carrots, raw
spices, basil, dried
spices, thyme, dried
spices, rosemary, dried
spices, pepper, black","directions":"Thaw cod, if frozen; cut into 1-inch pieces.
In a large saucepan or Dutch oven cook bell pepper and onion in butter until tender.
Stir in vegetable or chicken broth, green beans, cabbage, basil, thyme, rosemary, and pepper.
Bring to a boil.
Reduce heat and simmer, covered, for 8-10 minutes.
Add fish to saucepan and return to boiling.
Reduce heat and simmer, covered, for 5 minutes or until fish flakes easily with a fork.
Serve.","url":"https://recipe.bluelayer.org/recipe/39339/chunky-vegetable-cod-soup"},{"id":"39337","title":"Creamed Corn and Red Bell Pepper","ingredients":"corn, sweet, white, raw
oil, olive, salad or cooking
peppers, sweet, green, raw
cream, fluid, heavy whipping","directions":"In a glass pie plate stir together the corn and the oil and microwave the mixture, uncovered, at high power (100%), stirring occasionally, for 5 minutes.
Stir in the bell pepper and microwave the mixture at high power, stirring occasionally, for 5 minutes.
Stir in the cream and salt and pepper to taste and microwave the mixture at high power for 3 minutes, or until the cream is almost evaporated.","url":"https://recipe.bluelayer.org/recipe/39337/creamed-corn-and-red-bell-pepper"},{"id":"39328","title":"Ginger Vinegar","ingredients":"ginger root, raw
roland, seasoned rice wine vinegar,","directions":"Peel the root, cut into small enough pieces to fit into the bottle.
Pour the vinegar over the ginger.
Cork it up and allow to steep for 1 week before you use it.","url":"https://recipe.bluelayer.org/recipe/39328/ginger-vinegar"},{"id":"39320","title":"Delicious One Of A Kind Original Peanut Butter Pie Recipe","ingredients":"sugars, powdered
peanut butter, smooth style, without salt","directions":"Mix till like crumbly pie crust and put sufficient in bottom of baked pie shell to cover bottom.","url":"https://recipe.bluelayer.org/recipe/39320/delicious-one-of-a-kind-original-peanut-butter-pie-recipe"},{"id":"39319","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic","directions":"Sift the flour and salt together into a medium bowl.
Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse meal.
Sprinkle 10 tablespoons ice water over the mixture and use a fork or the pastry blender to toss the mixture together, adding more water, a little at a time, until you can gather the dough into a ball with your hands.
Handling the dough as little as possible, form it into two balls and wrap them in plastic wrap.
Refrigerate the dough for at least 1 hour or up to 2 days.
You can even freeze the dough for up to 1 month; thaw it in the refrigerator for 1 day before using it.
To roll out the dough: Work with one ball of dough at a time.
Sprinkle the work surface with a little flour.
Unwrap the dough and place it on the flour.
Starting in the center and using even pressure, roll the rolling pin away from you toward the outer edge.
Give the dough a 1/4 turn, sprinkle with more flour and roll out from the center again.
Repeat the rolling, turning and flouring until you have a circle about 1/8-inch thick.
Hold the pie plate over the dough to make sure the circle is about 2 inches wider than the plate all around.
To lift the pie crust: Wrap the dough over the rolling pin and lift it over the pie plate.
Unroll the dough evenly onto the plate.
Gently press the dough into the bottom.
If making a single-crust pie, trim the excess, roll the edge under, then crimp as in the picture above.
If making a double-crust pie, spoon the filling into the bottom crust, roll out the second ball of dough and cover the filling.
Press the edges together to seal the two crusts.
Trim away the excess, leaving 1 inch hanging over the edge.
Roll the edge under then pinch the edge to crimp, as above.
With the tip of a knife, cut 2 or 3 slits in the top crust so the steam can escape while baking.","url":"https://recipe.bluelayer.org/recipe/39319/pie-crust"},{"id":"39316","title":"Maple Treats","ingredients":"sugars, brown
nuts, walnuts, english
syrup, maple, canadian
butter, without salt
cheese, parmesan, hard
butter, without salt
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
martha white foods, martha white's buttermilk biscuit mix, dry","directions":"Preheat oven to 350 degrees.
Prepare two pie plates with cooking spray.
Mix syrup ingredients in a small bowl until ingredients are combined.
Place half in each of the two pie plate pans.
In another bowl, blend together the filling ingredients.
Seperate 10 biscuits and split in half.
Flatten each half on a solid surface.
Place 1 teaspoon of filling on each half and wrap dough around, pinching edges to seal in filling.
Set biscuits, sealed edge up, in the pie plates.
Bake at 350 degrees for 20 minutes or until golden brown.
Left over filling may be kept for up to two weeks in the fridge.","url":"https://recipe.bluelayer.org/recipe/39316/maple-treats"},{"id":"39306","title":"Monastery of the Angels Peanut Brittle","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda
salt, table","directions":"Start by preparing 3 buttered jelly roll pans, 15 1/2\" X 10 1/2 \" and spraying 2 or more forks with non-stick vegetable spray; set aside until ready to pour the candy mixture.
Combine sugar, water and corn syrup in a large kettle; and bring to a boil while stirring constantly.
Add peanuts and cook stirring, until mixture reaches 280 degrees F on a candy thermometer (soft crack stage) and peanuts turn light tan; add butter, stirring until melted; continue cooking until mixture registers 300 degrees on candy thermometer (hard crack stage).
Remove mixture from heat; combine baking soda and salt and stir into candy; pour candy onto 3 warm, buttered jelly roll pans.
Use forks, coated with non-stick vegetable spray, to quickly spread mixture as thinly as possible (having two cooks makes pouring and spreading the brittle easier); also note that the mixture is extremely hot and should be handled with care.
Cool thoroughly, then break into pieces; store in a tightly covered container(s).","url":"https://recipe.bluelayer.org/recipe/39306/monastery-of-the-angels-peanut-brittle"},{"id":"39285","title":"Honey Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
shortening, vegetable, household, composite
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Make the starter.
Combine yeast and water in a medium size mixing bowl.
Stir until the yeast is fully dissolved.
Add flour and stir until thoroughly mixed.
Cover with a cloth and let stand for exactly 30 minutes.
Make the dough.
Combine water, honey, and yeast in the bowl of a heavy duty stand mixer.
Stir until the yeast is fully dissolved.
Add shortening, flour, salt and the starter.
Mix on low speed until the dough is fully developed.
To determine whether it is fully developed, start testing after the dough comes together and leaves the sides of the bowl.
To test, stop the mixer, and take a small piece of dough and stretch it slowly with the thumb and fingers of each hand.
If the dough tears easily, mix it for a few more minutes, and test again.
It's fully developed when the dough forms a translucent \"window\" when stretched.
Divide the dough into 2 pieces.
Roll each into a smooth ball.
Place on a pastry mat or on waxed paper (or in a proofing basket) and cover with a warm, damp cloth.
Let rest at room temperature for 30 minutes exactly.
Preheat oven to 400F now (so it will be thoroughly hot when time to bake).
Form the dough into loaves, place into loaf pans, if using them.
Cover with a warm, damp cloth, and let rise for 30 minutes at room temperature (or in a slightly warmer spot, like the top of the oven).
Make three 1/2\" scores on the top of each loaf with a sharp knife.
Spray with water, and bake for 30-40 minutes, or until the crusts are deep golden brown and a thermometer inserted into the center registers 190-200F If not using loaf pans, you can place the loaf directly on a hot baking stone.
Remove the bread from the oven and remove from the loaf pans (if using).
Cool 30 minutes before slicing.
Store in a paper bag or in a bread box.
You can freeze one baked loaf, allow to thaw for a few hours, and reheat in the oven.","url":"https://recipe.bluelayer.org/recipe/39285/honey-wheat-bread"},{"id":"39284","title":"Cornmeal Loaf with Hot Water Dough","ingredients":"cornmeal, degermed, unenriched, yellow
water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt","directions":"Put the cornmeal in a heatproof dish, and pour boiling hot water over it.
Mix with chopsticks, then bring together with a spatula.
Cover with plastic wrap.
(This is the cornmeal hot water dough.)
Leave at room temperature until cool, and use as-is.
During the hot summer months cool it in the refrigerator.
Make sure it won't affect the temperature of the dough when you knead it.
Put the yudane and all the other ingredients except for the butter in a bread machine, and start the 'dough only' program.
Add the butter 7 to 8 minutes into the program.
When the dough is done, divide it into 3 portions and round off each portion.
Leave to rest for 15 minutes.
In the wintertime, moisten and wring out a kitchen towel and microwave it for 20 seconds.
Cover the dough with the kitchen towel.
Round off the dough balls again, put into the bread pan and leave to rise (2nd rising) until the pan is 80 to 90% full.
Bake for 16 minutes at 200C.
Turn the pan on its side, bake for 7 minutes, then turn on the other side and bake for another 7 minutes.
Drop the pan on a counter top to 'shock' it, and take the bread out.
Cool on a rack.
If you use 60 g of boiling water and 190 g of water, the bread won't be as pillowy, but it will have a crispier texture.","url":"https://recipe.bluelayer.org/recipe/39284/cornmeal-loaf-with-hot-water-dough"},{"id":"39282","title":"Potato and Lardon Casserole","ingredients":"potatoes, raw, skin
bacon, meatless
spices, thyme, dried
spices, garlic powder
salt, table
spices, pepper, black
butter, without salt","directions":"Preheat oven to 350F.
If you are also making crown roast of pork with onion and bread-crumb stuffing (page 230), oven racks will already be in lower third and bottom of oven; if not, put oven rack in middle position.
Peel potatoes, then halve lengthwise (quarter if very large) and cut crosswise into 3/4-inch-thick pieces.
Blanch potatoes in 2 batches in a 6- to 8-quart pot of boiling salted water 5 minutes per batch (potatoes will not be completely cooked through).
Transfer potatoes with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander and transfer to another large bowl.
Cook lardons in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 5 to 8 minutes.
Add lardons and 2 tablespoons fat from skillet to potatoes, then add thyme, garlic, salt, and pepper and toss until combined well.
Transfer mixture to a greased 13- by 9-inch shallow baking dish (or other 3-quart shallow baking dish) and dot with butter.
Bake casserole (next to or under crown roast, if making, starting 30 minutes before roast is done), uncovered, 30 minutes.
Increase oven temperature to 425F, then continue to bake until top is golden, about 15 minutes.
Season with salt.","url":"https://recipe.bluelayer.org/recipe/39282/potato-and-lardon-casserole"},{"id":"39275","title":"Chocolate Malted Shop Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
ice creams, vanilla
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the chocolate cookie crumbs in a 8-9 inch pie pan.
Add the butter and stir until combined.
Press the mixture on the bottom and up the sides of the pan using the back of a spoon to flatten the crumbs.
FILLING: Allow the ice cream to soften slightly in the container.
Place the ice cream in a large bowl and pour the crushed malted milk balls over the top.
Using the back of a spoon, quickly press the malted milk balls into the ice cream, getting them as evenly distributed as possible before the ice cream begins to melt.
(if the ice cream gets too soft, it will crystallize when it refreezes).
Transfer the ice cream to the pie pan, smooth the top with the back of the spoon and freeze immediately.
TOPPING: Place the heavy cream, marshmallow fluff, chocolate powdered milk or chocolate syrup in a bowl and beat with an electric mixer for 3 to 4 minutes or until soft peaks form.
(when the beaters are lifted out of the cream they form peaks that folk over as the beaters pull away.
).
Spread the topping evenly over the pie and freeze for at least 2 hours, or until ready to serve.","url":"https://recipe.bluelayer.org/recipe/39275/chocolate-malted-shop-pie"},{"id":"39249","title":"Bottled Apple Pie Filling Recipe","ingredients":"sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
salt, table","directions":"Blend above 5 ingredients together, then stir in 10 c. water.
Cook and stir till thick.","url":"https://recipe.bluelayer.org/recipe/39249/bottled-apple-pie-filling-recipe"},{"id":"39243","title":"Warm Spinach Cheesy Dip","ingredients":"spinach, raw
salad dressing, mayonnaise, regular
onions, raw
cream, sour, cultured
cheese, parmesan, hard
cheese, mozzarella, low sodium
cheese, mozzarella, low sodium
bread crumbs, dry, grated, plain","directions":"Thaw spinach and drain.
Combine all ingredients EXCEPT 1/2 cup mozzarella cheese and bread crumbs.
Pour into pie plate and bake at 350 degrees F for 30 minutes covered.
Take out of oven and cover with bread crumbs and remaining cheese and broil in oven until toasted (about 3 minutes).","url":"https://recipe.bluelayer.org/recipe/39243/warm-spinach-cheesy-dip"},{"id":"39224","title":"Classic Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine the flour and salt in a food processor; pulse on and off to mix.
Add the shortening; pulse on and off until the mixture resembles coarse meal.
With the processor running, trickle in 4 tablespoons of ice water through the feed tube, just until the dough gathers together.
(If the dough seems dry, add up to 1 tablespoon more of ice water, 1/2 teaspoon at a time.)
Remove the dough from the machine; divide it in half.
Flatten each half with your palm to form a disk; wrap in plastic and chill in the refrigerator for at least 1 hour.
Remove one disk of dough from the refrigerator.
Unwrap it and roll out on a lightly floured work surface or between 2 sheets of waxed paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate.
Work quickly, as the dough can become sticky.
Use a spatula to help lift the dough and fold it loosely in half, then into quarters.
Gently transfer it to the pie plate, placing the corner of the dough in the center of the plate.
Open up the dough and press it lightly into the plate to fit.
If the dough should tear, just press it together gently.
Trim the dough, leaving a 1-inch overhang.
If making a single-crust pie, turn the edge under and flute it decoratively.
Repeat the rolling process for a top crust or another bottom crust.
(For a top crust, the circle should be 1 inch larger than the pie plate; for a bottom, 2 inches larger.)
Follow your favorite recipe for filling and baking.","url":"https://recipe.bluelayer.org/recipe/39224/classic-pie-crust"},{"id":"39222","title":"Cucumber Sandwich Filling","ingredients":"cheese, parmesan, hard
yogurt, greek, plain, nonfat
lemon juice, raw
spices, garlic powder
spices, basil, dried
spices, oregano, dried
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Combine first 7 ingredients in a bowl.
Slowly drizzle olive oil in while stirring to create consistency you would like.
You may need more or less!
Allow ingredients to sit for 6 hours or overnight
Place some of the filling on 2 pieces of bread -- top with fresh cucumbers and enjoy!","url":"https://recipe.bluelayer.org/recipe/39222/cucumber-sandwich-filling"},{"id":"39211","title":"Berry Fillings For Pierogies Recipe","ingredients":"blueberries, raw
blackberries, raw
goji berries, dried
raspberries, raw
sugars, granulated","directions":"Wash berries; drain.
In a medium bowl, sprinkle berries with sugar.
Mix lightly.
Fill pierogi shells and process immediately, before juice is drawn out of fruit.
Makes about 4 c. or possibly sufficient to fill 40to 45 pierogies.","url":"https://recipe.bluelayer.org/recipe/39211/berry-fillings-for-pierogies-recipe"},{"id":"39199","title":"Fresh Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
oil, olive, salad or cooking","directions":"You will also need: 1.
A food processor (useful, but not essential) 2.
A stove-top grill with a flat-surface griddle side or a heavy, flat-bottomed pan 3.
A cotton towel on which to arrange the unbaked tortilla rounds and another for stacking the baked rounds 4.
A rolling pin and pastry board
For the tortilla dough:
Put the flour, salt and butter in the processor and blend it using the processors sharp blade.
(Alternatively, rub the butter into the flour and salt by hand.)
When the mixture becomes fine and is well-combined, slowly add warm water by pouring it through the tube while the processor is still on.
(Alternatively, stir the water into the mixture.)
Continue to mix in the processor until the dough pulls away from the sides and forms a ball.
(Or form the ball by hand.)
Turn the dough out on a pastry board sprinkled with a little flour and knead it into a flexible ball.
The dough is not very sticky and is easy to handle.
If you do not want to make the tortillas right away, chill the dough, wrapped in waxed paper.
The dough also may be used at once, even without chilling.
To form and bake the tortillas (the steps are described using a griddle, but are essentially the same using a heavy-bottomed pan):
Form the dough into a log.
Cut the log into 8 pieces of roughly equal size.
Then roll the pieces into balls.
Heat the stovetop grill (smooth, griddle-side up) over medium heat while you roll out the balls.
Roll each ball out into a circle between 6 and 7 inches in diameter.
When it becomes difficult to roll the round out any larger without losing the circular shape, the round is large enough.
Each tortilla is stretched by hand to make it thinner right before baking on the griddle.
Roll out and place all the tortillas on a cotton towel before beginning to bake them.
The unbaked rounds may overlap on the towel, but shouldnt be stacked since this may cause them to stick together.
The griddle should be very hot.
Leave the burners temperature at medium heat as you bake the tortillas over them.
Rub a little vegetable oil on the griddle once, before you begin, with a brush or paper towelonly once or even not at all.
(Griddles vary and tortillas bake better on some of them with a preliminary and very thin swipe of oil across the griddle surface.)
Take up a tortilla in both hands and stretch it out gently in all directions with your fingers.
Place it on the griddle.
In about 30 seconds, bubbles will appear on the surface of the tortilla.
Once the bubbles appear, flip the round over.
As tortillas bake, they whiten and lose their yellowish tinge.
Press down on the tortilla with a spatula, especially on any uncooked spots, to hasten the baking.
The tortilla will appear to inflate a bit.
Turn it once more and look for raw-looking edges or spots.
If there are any, press them out briefly and transfer the tortilla to a cotton towel.
The finished tortillas should still be flexible and soft.
Cover them lightly in a towel to keep them warm and prevent them from drying out, or becoming damp from the trapped heat.","url":"https://recipe.bluelayer.org/recipe/39199/fresh-flour-tortillas"},{"id":"39195","title":"Cheese Krispies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, pecans","directions":"Cream margarine and cheese.
Add flour, salt and pepper.
Stir cereal in by hand.
Shape into small balls and place on ungreased cookie sheet.
Flatten each ball with a fork.
Top with pecan half if desired.
Bake at 300F for 20 minutes.
Store tightly covered.
Freezes well.
Yield: 6 dozen.
Louisiana Entertains.","url":"https://recipe.bluelayer.org/recipe/39195/cheese-krispies"},{"id":"39193","title":"Dave's Cajun Kielbasa","ingredients":"ground turkey, raw
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
salt, table
a cajun life, all purpose cajun seasoning,
oil, olive, salad or cooking
peas, green, frozen, unprepared","directions":"Chop the kielbasa in half lengthwise and then in 1/2\" pieces.
Combine all ingredients except the peas in a medium pot, adjusting the amount of water to the directions listed on your rice package.
Cook uncovered on high until it comes to a boil.
Then turn down to low and cook for 20 minutes or per your rice package directions.
Remove from heat and add frozen peas.
Mix peas in by fluffing rice with a large fork.
Replace lid and let sit for a few minutes until the peas are just warm.","url":"https://recipe.bluelayer.org/recipe/39193/daves-cajun-kielbasa"},{"id":"39188","title":"Peanut Butter & Oats Homemade Cereal","ingredients":"oats
wheat germ, crude
spices, cinnamon, ground
oil, olive, salad or cooking
honey
peanut butter, smooth style, without salt","directions":"Combine the oats, wheat germ and cinnamon in a medium bowl.
Beat the oil,honey and peanut butter together in a mixing bowl.
Add the peanut butter mixture to the dry ingredients;mix thoroughly.
Spread the mixture over the bottom of a greased baking sheet.
Bake at 300 degrees for 20-25 minutes, or until lightly browned.
Cool completely.
Break the cereal in bite size pieces.
Store in a sealed container in the refrigerator.
Serve with milk.","url":"https://recipe.bluelayer.org/recipe/39188/peanut-butter-oats-homemade-cereal"},{"id":"39187","title":"Apricot Scones","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
apricots, dried, sulfured, uncooked
nuts, pecans
orange juice, raw
cream, fluid, heavy whipping","directions":"Preheat oven to 375 degrees F.
Cut butter into small pieces and store in the refrigerator or freezer while preparing other ingredients.
Stir flour, sugar, baking powder and salt together in a large bowl.
Using a pastry blender or two forks, cut in butter until mixture resembles fine crumbs.
Stir in apricot bits, pecans and orange peel.
With a fork, quickly stir in one cup heavy cream until dough is just moistened (if there is still a lot of dry flour left, add another tablespoon of heavy cream and mix).
Gather dough together in a rough ball and turn onto a floured surface.
Knead 5 or 6 times.
For large scones, press dough into an 8x8 cake pan, then turn the square of dough onto the lightly floured surface and cut into eight triangles (sort of like cutting a pizza).
For small scones, divide dough in half.
Roll half of the dough into a circle and cut into eight wedges.
Repeat with the other half of the dough.
Regardless of size of scones, place them one inch apart on an ungreased baking sheet.
Brush lightly with heavy cream.
Bake about 13 minutes for small scones or about 20 minutes for larger scones.","url":"https://recipe.bluelayer.org/recipe/39187/apricot-scones"},{"id":"39182","title":"Honey Maid Honey Grahams","ingredients":"cookies, graham crackers, plain or honey, lowfat
butter, salted
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
nuts, pecans","directions":"Take a cookie sheet and line it with tin foil.
Break the graham crackers apart and line them up next to each other on the cookie sheet.
In a saucepan, melt together butter, margarine & dark brown sugar.
Bring this mixture to a boil, and cook for 2 minutes and NO LONGER!
Remove from heat and add pecan pieces, stir well.
Take the butter/pecan mixture and spread evenly over the graham crackers.
Bake at 350 degrees for 10 minutes.
Remove from oven and allow to cool for 15 minutes.
Break apart and enjoy.
These keep well - for up to a week unrefrigerated.","url":"https://recipe.bluelayer.org/recipe/39182/honey-maid-honey-grahams"},{"id":"39175","title":"Layered Dip for Taco Chips","ingredients":"cheese, parmesan, hard
salad dressing, mayonnaise, regular
sauce, salsa, ready-to-serve
tomatoes, red, ripe, raw, year round average
lettuce, cos or romaine, raw
cheese, cheddar","directions":"Blend cream cheese and miracle whip.
I use my food processor.
(These days I only buy mayonnaise and add 4 tsp of Recipe #267595 additive to make Miracle Whip.)
Spread in bottom of 9 inch pie plate.
Spread tomato on top.
Spread salsa on top.
Spread lettuce on top of tomato and salsa.
Finally spread cheese on top.
Refridgerate until serving time.
Serve with tortilla chips.
Make ahead: Mix base, store in sealed container in fridge.
Prepare and store remaining ingredients in zip lock bags.
Then just assemble quickly at serving time.","url":"https://recipe.bluelayer.org/recipe/39175/layered-dip-for-taco-chips"},{"id":"39174","title":"Venezuelan Arepas","ingredients":"water, bottled, generic
salt, table
sugars, granulated
cornmeal, degermed, unenriched, yellow","directions":"Pre heat oven to 350 degrees Fahrenheit.
Lightly grease and heat flat griddle or frying pan on medium high.
Add water to a medium bowl.
Dissolve sugar and salt in water.
You want a mild flavor, not too salty but enough to taste it.
Add the Harina P.A.N little by little as you mix with your hands.
Stop adding the corn meal just before the mix becomes solid.
It should be the consistency of a thick pancake batter at this stage.
Continue to stir vigorously with your hands until the dough starts to pull away from the sides of the bowl and forms a very soft ball.
Sprinkle additional corn meal into the mix if the dough doesn't firm up at all.
Pick up the dough and slap it down back into the bowl a few times to speed up the process.
Note: the dough should never become as firm as a ball of bread dough or pizza dough.
There is no real kneading involved.
When the dough forms a nice, moist ball, break off a small piece and work it in your hands rolling it into a small ball (about 1-2 inches) and then gently flattening it so it is about 3 inches across and 1/2inch tall.
Note: if the dough cracks on the edges when you flatten it, it is too dry.
Wet your hands and try again.
Place the arepa on the preheated griddle and continue forming the rest in the same manner.
Flip the arepas just before they are about to burn, when the bottom is golden brown.
Allow them to brown on the other side.
At this point the arepas are done, but for an added touch of authenticity, place the arepas into the preheated over directly onto the racks and allow them to bake for 10-15 minutes or until they puff up.
Slice open and fill with butter, cheese, meat or anything else!","url":"https://recipe.bluelayer.org/recipe/39174/venezuelan-arepas"},{"id":"39171","title":"Pan Au Lait (French Rolls)","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine all of the ingredients in a bread maker and allow to rise.
Punch down the dough, then separate into pieces.
Shape into nice round balls, cover with a damp cloth, and set aside for 20 minutes.
Punch down the dough again and restore the round shapes.
Mist with water and allow to rise again for 30 minutes.
Mist with water again and bake in an oven preheated to 200 C for 8-10 minutes.
Break in half to experience the soft and moist center.
The outsides are thin and crispy.
I made bread gratin with them.","url":"https://recipe.bluelayer.org/recipe/39171/pan-au-lait-french-rolls"},{"id":"39169","title":"Salted Cashew Chocolate Bark","ingredients":"nuts, cashew nuts, raw
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,
salt, table","directions":"Stir 1/2 cup nuts into each kind of chocolate.
Drop spoonfuls of chocolate mixtures onto waxed paper-covered baking sheet, alternating colors of chocolates.
Swirl with knife.
Sprinkle with salt.
Refrigerate 1 hour or until firm.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/39169/salted-cashew-chocolate-bark"},{"id":"39163","title":"Travados(Honey and Almond Turnovers)","ingredients":"oil, olive, salad or cooking
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, almonds
honey
spices, cinnamon, ground
spices, cloves, ground
sugars, granulated
honey
water, bottled, generic","directions":"OVEN: 350F (180C) Combine oil, 13 cup water and sugar; add enough flour to make a soft dough.
Knead til smooth.
Divide dough into 35 pieces.
Set aside.
FILLING: Mix together almonds, 1 tablespoon water and enough honey to make a stiff paste.
Add cinnamon and cloves.
Press a piece of dough into a 4- inch round and fill with 1 teaspoon filling.
Fold and seal.
Repeat with remaining 34 dough pieces.
Place on a baking sheet and bake for 30 minutes or til light brown.
TO SERVE: Boil travados 3 minutes in syrup in batches.
Drain and cool.
SYRUP: Add all syrup ingredients to a saucepan and bring to a boil.","url":"https://recipe.bluelayer.org/recipe/39163/travados-honey-and-almond-turnovers"},{"id":"39161","title":"Swedish Ginger Cookies","ingredients":"butter, without salt
cream, fluid, heavy whipping
lemon juice, raw
sugars, granulated
syrups, corn, light
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking soda","directions":"Preheat the oven to 350F.
Melt the butter or margarine in a small saucepan.
Turn the heat off when melted and add lemon juice and syrup.
Whip the cream in a small bowl.
In a large bowl, sift flour, baking soda and ginger powder.
Mix in sugar.
Add butter/syrup and whipped cream to the sifted flour.
Mix well with a wooden spoon.
Place a piece of parchment paper on a baking sheet.
Make, with your hands, little round balls, about one inch in diameter.
Place the balls on the baking sheet flattening slightly.
Do not place them too close to each other as they spread.
Bake for about 12 minutes, they should still be a bit soft in the center as they harden when they cool.","url":"https://recipe.bluelayer.org/recipe/39161/swedish-ginger-cookies"},{"id":"39156","title":"Party Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
corn, sweet, white, raw
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, walnuts, english
butter, without salt
sauce, worcestershire
salt, table","directions":"Heat you oven to 250 degree's fahrenheit.
Melt butter or margarine in a large shallow pan over low heat.
Stir in Worcestershire and seasoned salt.
Add the cereals and nuts.
Mix over low heat until all the pieces are coated.
Heat for 45 minutes in the oven, stirring every 15 minutes.
Spread out on absorbent paper to cool and enjoy.","url":"https://recipe.bluelayer.org/recipe/39156/party-mix"},{"id":"39154","title":"Parmesan Crisps","ingredients":"cheese, parmesan, hard
oil, olive, salad or cooking
spices, garlic powder","directions":"Heat oven to 350.
Mix parmesan & garlic powder if desired.
Spread olive oil onto sheet of aluminum foil (with a cookie sheet underneath).
Spread parmesan onto foil making a thin layer across it
Bake 5-10 minutes until cheese turns golden brown.
Allow to cool.
Turn aluminum foil over and carefully peel it away from the cheese.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/39154/parmesan-crisps"},{"id":"39148","title":"Vickys Vegan Basic Homemade Seitan","ingredients":"vital wheat gluten
spices, onion powder
spices, garlic powder
soy sauce made from soy (tamari)
soup, vegetable broth, ready to serve","directions":"In a bowl add the vital flour,onion and garlic powders
In another bowl add the soy sauce to 180mls of the stock
Slowly add this to the flour mixing with your hands until the flour is combined.
You should have a big rubbery ball of dough and you might need more or less stock
Knead the dough a bit to make it smooth, let it rest a few minutes, then knead again
Divide the dough into the shape you need for your recipe.
Inch cube pieces are good for casseroles, shape into patties for burgers, oblongs for mock steaks or chicken breasts etc
Slowly simmer in the rest of the stock in a large pot for an hour on a low heat.
Seitan expands when it cooks so you need a large pot
This recipe is for basic seitan, it won't taste nice eaten like this.
Use it in any recipe that calls for seitan.
It will take on any flavour, you can have it curried, sweet n sour, bbq.
Check my profile for more ideas on how to use it
For chickeny flavoured seitan add a half tsp of sage and a quarter tsp of thyme in the 1st step","url":"https://recipe.bluelayer.org/recipe/39148/vickys-vegan-basic-homemade-seitan"},{"id":"39137","title":"Chocolate Clouds","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
oil, corn, peanut, and olive
eggnog
butter, without salt","directions":"In a microwave safe bowl, add chocolate chips, butter, and eggnog or half-n-half and cook for 3 minutes - stirring every 30 seconds until smooth.
Do no overcook.
After melted, pour half of the mixture onto a greased cookie sheet pan.
Sprinkle with marshmallows (and nuts if desired).
Pour remaining mixture on top of marshmallows.
Refrigerate or freeze until firm - about 30 minute Cut into bite-size pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/39137/chocolate-clouds"},{"id":"39115","title":"Pumpkin Chocolate Chip Bars","ingredients":"oats
pumpkin, raw
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
sugars, brown
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
vanilla extract
mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees F. Spray an 8 x 8 baking pan with cooking spray and set aside.
In a large bowl, whisk oats, spices, and salt together.
Set aside.
In a medium bowl, whisk together brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth.
Pour over oats mixture and stir well, until all of the oats are moist.
Add in chocolate chips.
Evenly press oat mixture into prepared pan.
Bake for 30-35 minutes or until golden brown.
The pumpkin keeps the bars moist, so make sure they are golden and set.
Remove from oven and let cool on a wire rack for 5 minutes.
I cut them into 4 squares and then I cut each square in half to make 8 bars (you could leave them as bars instead of small squares).
Next, I cut each bar in half to make 16 small, perfect snack size-pieces.
Storage: I used all of the oatmeal that we had, leaving me with an empty container.
After letting the squares cool completely, I cut some parchment and then stacked the bars into the container with the parchment between layers.
I did the same with another container and took some to our neighbors.
Its a creative way to store them.
(Recipe adapted from Two Peas and Their Pod.)","url":"https://recipe.bluelayer.org/recipe/39115/pumpkin-chocolate-chip-bars"},{"id":"39086","title":"Fresh Herb Butter","ingredients":"butter, without salt
spices, thyme, dried
spices, rosemary, dried
parsley, fresh
salt, table
spices, pepper, black
shallots, raw","directions":"Cut the butter into 1-inch pieces and place them in the work bowl of a stand mixer fitted with the paddle attachment.
Add the thyme, rosemary, parsley, salt, pepper, and shallot.
Starting on slow speed, beat until the ingredients begin to incorporate.
Turn up the speed to medium-high and whip the butter until all the ingredients are well incorporated.
The outside of the mixing bowl should feel cool.
If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for 15 minutes before continuing.
When all the ingredients are well mixed, use a spatula to scrape the butter onto a large piece of parchment paper or wax paper.
Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter.
Chill for at least several hours.
Alternatively, scrape the butter into a ramekin and cover it tightly with plastic wrap before chilling.
The butter can be refrigerated for 4 to 5 days.
When you are ready to serve the butter, cut it into rounds and remove the parchment paper.
Alternatively, simply put it on the table in its ramekin.","url":"https://recipe.bluelayer.org/recipe/39086/fresh-herb-butter"},{"id":"39082","title":"No-Knead Pizza Dough with Spelt","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
wheat flours, bread, unenriched
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the flours, salt, and yeast in a large bowl.
Pour the water and oil into another bowl or measuring cup, pour the liquid into the flour mixture, and stir until blended.
Lightly coat a large clean bowl with olive oil and transfer the dough to the oiled bowl.
Turn the dough to coat with oil.
Cover with plastic wrap and let the dough rise for 8 to 12 hours at room temperature (about 70F).
After 8 hours, the dough should have risen and be bubbly on the surface.
The timing is very forgiving here; you can let it continue bubbling and very slowly expanding for several more hours if you like.
Transfer the dough to the refrigerator for about an hour before dividing, so its easier to work with.
Lightly rub your hands and work counter with olive oil.
Turn out the dough onto the counter in one piece.
Lightly dust it with flour and fold it onto itself a few times, adding more flour if necessary, until the dough comes together and holds its shape when you form it into a ball.
Cut into 5 equal pieces (for pizza), about 6 ounces apiece, or 10 equal pieces (for flatbread), about 3 ounces apiece.
Refrigerate or freeze what youre not going to use right away.
Transfer the balls to individual freezer-safe plastic food storage bags, drizzle with olive oil, and turn the dough to coat it in the oil.
Refrigerate for up to 3 days or freeze for up to 3 months.
Sprinkle the piece(s) you are going to use immediately with flour and transfer to a lightly floured baking sheet.
Cover with a towel or plastic wrap and let rise for about 1 hour.
Proceed with one of the pizza recipes on pages 106 to 118 or the flatbread recipe on page 115.","url":"https://recipe.bluelayer.org/recipe/39082/no-knead-pizza-dough-with-spelt"},{"id":"39078","title":"Pepparkakor(Swedish Pepper Hearts)","ingredients":"wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground
spices, cardamom
leavening agents, baking soda
butter, without salt
sugars, granulated
water, bottled, generic","directions":"Mix flour, spices and baking soda; set aside.
In a large bowl, beat butter and sugar with electric mixer until blended.
Beat in water gradually; beat in flour until well blended; dough will be soft.
Divide into four sections.
Shape each fourth into a one-inch-thick circle on a piece of plastic wrap.
Wrap in plastic and refrigerate for at least 2 hours.
Heat oven to 375 degrees.
Lightly grease cookies sheets.
On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick.
Cut out three-inch-wide hearts.
Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned.
Cool on cookie sheets for 2 minutes.
Remove to wire rack to cool.
May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.","url":"https://recipe.bluelayer.org/recipe/39078/pepparkakor-swedish-pepper-hearts"},{"id":"39066","title":"Roasted Asparagus with Anise Seeds","ingredients":"spices, anise seed
asparagus, raw
oil, olive, salad or cooking","directions":"Preheat oven to 450F.
In an electric coffee/spice grinder or with a mortar and pestle grind anise seeds fine.
Cut asparagus diagonally into 2-inch pieces and in a shallow baking pan large enough to hold asparagus in one layer toss with anise, oil, and salt and pepper to taste.
Roast asparagus in middle of oven, shaking pan occasionally, until crisp-tender and golden, 5 to 8 minutes.","url":"https://recipe.bluelayer.org/recipe/39066/roasted-asparagus-with-anise-seeds"},{"id":"39064","title":"Curvygreek's Sweet & Salty PB Pretzel Bars","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, powdered
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,","directions":"Line 13x9 baking pan with foil.
Leave overhang on two sides.
Lightly spray with nonstick cooking spray.
Beat 1 + 1/4 cup peanut butter and entire amount of butter in mixing bowl until creamy.
Gradually beat in 1 cup powdered sugar.
Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces, and 1/2 cup chocolate chips.
Press evenly into prepared baking pan and smooth top with spatula.
Microwave remaining 1 + 1/2 cup chocolate chips and 3/4 peanut butter in microwave safe bowl.
(uncovered)
Heat on MEDIUM-HIGH (70%) for 45 seconds.
Stir.
Repeat as necessary-in 10 or 15 second intervals.
Stir just until chocolate chips are melted.
Spread chocolate layer evenly over powdered sugar mixture.
Sprinkle with remaining pretzel pieces, pressing down lightly.
Refrigerate at least 3 hours or until firm.
Lift from pan, peel off foil, cut into 60 pieces.
Store in covered container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/39064/curvygreeks-sweet-salty-pb-pretzel-bars"},{"id":"39054","title":"Hamersley's Bistro Tart Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a mixing bowl, combine the flour and the salt.
Quickly cut the butter into the flour, using a pastry blender or your fingers, until the butter pieces are the size of large peas.
(Alternatively, cut the butter into the flour by pulsing it 8 to 10 times in a food processor, being careful not to overheat and overmix the butter.)
Dump the mixture out onto a clean surface and make a well in the center of the flour.
Pour the ice water into the well.
Using just your fingertips and working quickly, combine the flour mixture and the water.
Work just until the water is absorbed.
The dough will be ragged by should hold together when you squeeze it.
If it seems dry, sprinkle on a few more drops of water.
Form the dough into a log shape about 8 inches long and parallel to the edge of your work surface.
With the heel of your hand, push down and away from you all along the line of the dough.
With a pastry scraper, gather up the dough, shape it back into a log, and repeat the smearing action.
This technique, known as fraisage, will form sheets of butter in the dough, creating a light crust almost like puff pastry.
With the pastry scraper, gather the dough up into a ball; it's fine if the dough does not come together completely at this time.
Wrap the dough well in plastic wrap, flatten it a bit, and let it rest in the refrigerator for at least a half hour before rolling.
The dough will keep in the refrigerator for up to 2 days.
You can also freeze the dough, well wrapped; allow it to defrost for a day in the refrigerator before using it.
Roll and shape the dough according to your recipe's direction.
Heat the over to 375F.
Line the mold with aluminum foil, and then fill the foil with baking weights, dried beans, or rice.
Bake for 12 minutes.
Remove the foil and beans and continue to bake until the crust is well browned.
Remove from the oven and let the crust cool a bit before assembling your tart.","url":"https://recipe.bluelayer.org/recipe/39054/hamersleys-bistro-tart-dough"},{"id":"39053","title":"Spicy Nuts n Cranberries","ingredients":"butter, without salt
syrup, maple, canadian
sugars, brown
salt, table
spices, pepper, red or cayenne
nuts, pecans
cranberries, dried, sweetened
nuts, almonds","directions":"In a large saucepan, melt butter.
Add maple syrup, brown sugar, salt, and chipotle chile powder.
Heat until sugar is dissolved.
Remove from heat and add pecan halves, dried cranberries, and whole almonds.
Stir until nuts are fully coated.
Spread mixture onto a sheet pan covered with aluminum foil.
Bake at 325 degrees F for 20 to 25 minutes, stirring 10 minutes.
Mixture will be saucy; glaze will firm up as mixture cools.
Remove from oven when nuts are aromatic and golden brown.
Cool 5 minutes on baking sheet.
Stir mixture occasionally with spatula while cooling to separate into bite-size pieces, cool completely before consuming.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/39053/spicy-nuts-n-cranberries"},{"id":"39049","title":"Peanut Buttery Granola Crunch","ingredients":"oats
wheat germ, crude
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
salt, table
peanut butter, smooth style, without salt
honey
oil, olive, salad or cooking
raisins, seeded","directions":"In a large bowl, combine first 4 ingredients.
In a medium bowl, mix together salt, peanut butter, honey, and oil; then fold gently into the oatmeal mixture.
Spread on a cookie sheet or in a baking pan.
Bake at 300 for 45 minutes, or until crisp and golden.
Let the granola cool a bit, and then stir to break up into munchable pieces.
Mix in raisins.","url":"https://recipe.bluelayer.org/recipe/39049/peanut-buttery-granola-crunch"},{"id":"39047","title":"Dark Chocolate with Cashew-Sesame Brittle","ingredients":"sugars, granulated
water, bottled, generic
nuts, cashew nuts, raw
seeds, sesame seeds, whole, dried
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a small baking sheet with parchment paper.
In a medium saucepan, cook the sugar with the water over moderate heat, stirring just until dissolved.
Simmer undisturbed until a light amber caramel forms, about 5 minutes.
Stir in the cashews and sesame seeds and cook for 1 minute; immediately pour the caramel onto the lined baking sheet and refrigerate until set, about 15 minutes.
Chop the brittle into 1/2-inch pieces.
Pour the tempered chocolate into molds, filling them about halfway.
Sprinkle the brittle on top and refrigerate until set, about 15 minutes.
Unmold the chocolates and store at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/39047/dark-chocolate-with-cashew-sesame-brittle"},{"id":"39045","title":"English Toffee","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Cook & stir until almonds start to turn brown.
Pour into buttered pan.
Let cool slightly then sprinkle chocolate chips over top.
Let soften and then spread with spoon.
Cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/39045/english-toffee"},{"id":"39041","title":"Cranberry Almond Bark","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
nuts, almonds
cranberries, dried, sweetened","directions":"Temper the dark chocolate as directed in Basic Tempered Chocolate (page 163).
Once the chocolate is tempered, pour the almonds and cranberries into the chocolate and stir with a rubber spatula until the nuts and fruit are completely coated.
Pour the chocolate mixture onto a sheet pan lined with parchment or waxed paper.
Spread it as thinly as possible (only as thick as one layer of almonds and cranberries).
Allow the bark to set at room temperature for 1 hour (or 30 minutes in the refrigerator).
Using a chefs knife, cut the bark into bite-size pieces, about 1 inch.
Serve the bark immediately, or keep it in an airtight container at room temperature for up to 4 weeks.","url":"https://recipe.bluelayer.org/recipe/39041/cranberry-almond-bark"},{"id":"39039","title":"Cinnamon Crumble for Apple Pie Served at 2013 Inaugural Luncheon","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
spices, cinnamon, ground
salt, table
butter, without salt","directions":"Blend first 5 ingredients in a food processor.
Add chilled butter cubes and pulse in on/off turns until the mixture resembles wet sand.","url":"https://recipe.bluelayer.org/recipe/39039/cinnamon-crumble-for-apple-pie-served-at-2013-inaugural-luncheon"},{"id":"39020","title":"Grandma's Famous Christmas Almond Butter Toffee","ingredients":"butter, without salt
syrups, corn, light
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds
nuts, almonds","directions":"Melt butter in a heavy 4 quart saucepan.
Add sugar syrup and water.
Cook mixture, stirring often to hard crack stage (300F on a candy thermometer and medium golden brown)
Watch carefully after syrup reaches 230F - do not over cook - it will scorch!
- do not under cook - it will not be brittle.
Test in cold water - it will be of brittle texture.
Quickly stir in the sliced toasted almonds.
Turn out on large ungreased cookie sheet or jelly roll pan.
Melt chocolate in double boiler over hot water.
After candy sets, spread with melted chocolate.
Sprinkle finely chopped almonds over soft chocolate.
Chill entire candy; then break into sizable pieces.","url":"https://recipe.bluelayer.org/recipe/39020/grandmas-famous-christmas-almond-butter-toffee"},{"id":"39006","title":"White Treasure Cereal Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Combine all ingredients except almond bark in a large bowl.
Melt almond bark in a double boiler or microwave.
Pour over all ingredients.
Stir until well coated.
Spread on wax paper until cool.
Break pieces apart.","url":"https://recipe.bluelayer.org/recipe/39006/white-treasure-cereal-snack-mix"},{"id":"39004","title":"Biscuit Topping","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified","directions":"Preheat oven to 375.
Put all the dry ingredients into a bowl.
Using a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles.
Add the soy milk and stir until the particles cling together.
Pour over pie and bake.","url":"https://recipe.bluelayer.org/recipe/39004/biscuit-topping"},{"id":"39002","title":"Soft Liver Dog Treats","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, parsley, dried
spices, rosemary, dried
blueberries, raw
oil, olive, salad or cooking","directions":"Preheat oven to 350F.
Combine all ingredients in a blender or food processor.
Puree until smooth and well mixed (it may be necessary to add more water or oats, depending on how wet the liver is; I do not drain mine).
Line two 13x9\" pans with nonstick foil or parchment paper.
Divide the puree between the two pans and spread evenly.
Bake at 350 for 25 minutes, until tops are no longer moist and cakes can be lifted from the pans (the bottoms will be golden brown).
Allow to cool slightly, then cut with a knife or pizza cutter into small pieces.
For training treats for a small to medium sized dog, aim for pea-sized pieces.
Freeze treats that you will not use in the next few days.","url":"https://recipe.bluelayer.org/recipe/39002/soft-liver-dog-treats"},{"id":"38997","title":"Caramelized Crispy Snack Mix","ingredients":"corn, sweet, white, raw
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 250 degrees.
Spray roasting pan with no-stick cooking spray.
Place cereal in prepared pan.
Combine brown sugar, butter and syrup in 3-quart saucepan.
Cook over medium-high heat until mixture comes to a boil (8 to 9 minutes).
Continue cooking, stirring constantly, 1 minute.
Remove from heat.
Add baking soda mix well.
Pour syrup mixture over cereal; toss gently until well coated.
Bake for 40 to 50 minutes, stirring every 15 minutes, or until coating is set.
Cool 5 minutes, stir in chocolate pieces.
Spread mixture onto waxed paper.
Cool 10 minutes.
Break apart.
Store in container with a tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/38997/caramelized-crispy-snack-mix"},{"id":"38978","title":"Applesauce Cheesecake","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground","directions":"Mix graham cracker crumbs and margarine or butter.
Press crumb mixture on bottom and side of 8 or 9-inch pie plate.
Refrigerate.
Mix milk, applesauce and cinnamon in small bowl; add cheesecake filling.
Mix according to package directions.
Spread into prepared crust; refrigerate 1 hour.
Garnish as desired.","url":"https://recipe.bluelayer.org/recipe/38978/applesauce-cheesecake"},{"id":"38969","title":"Dalmation Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Line a 9 x 13 pan with foil, letting some hang over on the sides.
Pour in white chocolate chips and heat in oven at 150 degrees for about 5-10 minutes or until chips are shiny.
Using a heat proof spatula, spread chips evenly until smooth.
Sprinkle with chocolate chips, creating an even pattern like a dalmation's spots.
Gently tap pan to settle the chips into the white chocolate.
Let come to room temperature and then chill for 2 hours.
Remove from pan, discard foil and break into pieces.","url":"https://recipe.bluelayer.org/recipe/38969/dalmation-bark"},{"id":"38968","title":"Jills Pork Tenderloin","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
bacon, meatless
soy sauce made from soy (tamari)
onions, raw
spices, garlic powder
vinegar, red wine
salt, table
spices, pepper, black
sugars, brown","directions":"Wrap the tenderloin pieces in bacon.
Place in an 8 1/2 x 11 pan.
Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well.
Pour marinade over meat.
Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours.
If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking.
Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.","url":"https://recipe.bluelayer.org/recipe/38968/jills-pork-tenderloin"},{"id":"38965","title":"No-Roll Pie Crust Dough","ingredients":"butter, without salt
sugars, granulated
sugars, powdered
wheat flour, white, all-purpose, unenriched","directions":"Melt butter.
Add both sugars and stir to combine.
Stir in flour.
Cool 15 minutes (dough will be warm from the melted butter).
Use immediately by pressing into 10 inch pie plate and fluting edges.
Refrigerate atleast 30 minutes!
This can be blind-baked at 300F for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/38965/no-roll-pie-crust-dough"},{"id":"38964","title":"Semolina Pistachio Layer Cake (Bohsalini)","ingredients":"butter, without salt
semolina, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
water, bottled, generic
water, bottled, generic
sugars, granulated
nuts, pistachio nuts, raw
oil, olive, salad or cooking
nuts, pine nuts, dried
sugars, powdered","directions":"Mix the melted butter and semolina in a medium bowl, and set aside at room temperature for at least 6 hours or as long as overnight.
Pour the milk into a large pot and bring it to a boil over high heat, stirring occasionally.
When the milk rises to the top of the pot, stir in the lemon juice and remove the pot from the heat.
Set it aside to cool until the milk separates, 10 to 15 minutes.
Pour the milk through a fine-mesh strainer into a bowl, stirring to release the whey.
Discard the whey.
Transfer the curds in the strainer to a large bowl.
Stir in 2 tablespoons rose water and the orange-blossom water with a wooden spoon.
The kashta should look like small-curd cottage cheese.
Cover and refrigerate until ready to use.
(Kashta will keep, covered and refrigerated, for up to 3 days.)
Combine the sugar, pistachios, and remaining 1 tablespoon rose water in a food processor and pulse until the mixture has the consistency of coarse sand.
Add the pistachio mixture to the flour mixture, and using your hands, mix them together, breaking up the lumps until the mixture feels like damp sand.
Line a 9-inch springform cake pan with wax paper, using two pieces crossing at right angles and allowing lengths of paper to hang over the sides of the pan.
Spoon half of the semolina mixture into the pan and smooth it out to the edges with the back of the spoon.
Follow with all of the kashta, spreading it over the semolina in an even layer.
Spoon the remaining semolina mixture on top and spread it out in an even layer.
Fold the overhanging wax paper over the top, and press to smooth the semolina.
Cover with plastic wrap and refrigerate overnight.
Pour the olive oil into a skillet that is large enough to accommodate the nuts in a single layer.
Heat the oil over medium-high heat.
Add the nuts, reduce the heat to low, and stir actively until they begin to darken slightly, about 1 minute (see Tips, below).
Remove the pan from the heat, and use a slotted spoon to transfer the nuts to a paper towel-lined plate to drain.
(Alternatively, dump the nuts into a medium-mesh sieve set over a container to catch the cooking oil.)
Let them cool completely.
(Fried nuts can be stored in a sealed container in the refrigerator or freezer for up to 3 months.)
One hour before serving, remove the cake from the refrigerator, invert it onto a serving plate, and release it from the pan.
Sprinkle the powdered sugar on top: Hold a fine-mesh sieve over the cake, pour the powdered sugar into it, and gently tap the rim to release the sugar.
Garnish with the nuts, and serve in wedges.","url":"https://recipe.bluelayer.org/recipe/38964/semolina-pistachio-layer-cake-bohsalini"},{"id":"38963","title":"Cranberry Salsa (Canned)","ingredients":"tomatoes, red, ripe, raw, year round average
onions, raw
spices, pepper, black
vinegar, cider
water, bottled, generic
salt, table
sugars, granulated
cranberries, dried, sweetened","directions":"Wash and rinse 6 pint canning jars and keep hot until ready to use.
Prepare lids according to manufacturer's instructions.
Combine all ingredients in a very large kettle or dutch oven.
Bring to a boil; then reduce heat slightly and simmer mixture for 25 minutes, stirring occasionally to prevent scorching.
Ladle hot mixture into clean, hot jars, leaving 1/4 inch head space.
Remove air bubbles and adjust head space if needed.
Wipe rims of jars with a damp paper towel; apply two-piece metal canning lids.
Process 10 minutes in a boiling water canner (or recommended time for your altitude).","url":"https://recipe.bluelayer.org/recipe/38963/cranberry-salsa-canned"},{"id":"38959","title":"Canning Pumpkin","ingredients":"pumpkin, raw
pumpkin, raw","directions":"Peel and chunk equal weights of both varieties of pumpkin - allow about 3 lbs per quart.
Place in large stock pot with 1 cup of water to prevent sticking.
Cook over medium-high heat until pumpkin is soft and mushy.
Stir frequently.
Extra water may be added as necessary to prevent sticking.
After cooking, allow to cool enough to handle.
Process pulp in a food mill or other type of strainer for a smooth consistency.
Prepare sterilized jars and lids for canning.
Pressure can at 10 lbs for 90 minutes to ensure proper processing.
Boil bath is not recommended because of the low acididty of pumpkin.
When using, use your own pumpkin pie filling recipe.","url":"https://recipe.bluelayer.org/recipe/38959/canning-pumpkin"},{"id":"38956","title":"Jamaican Fried Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic
oil, olive, salad or cooking","directions":"In a large bowl, stir together the flour, baking powder and salt.
Rub in the butter until it is in pieces no larger than peas.
Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball.
The dough should be a firm consistency.
Knead briefly.
Heat the oil in a large heavy skillet over medium heat until hot.
Break off pieces of the dough and shape into a patty - kind of like a flat biscuit.
Place just enough of the dumplings in the pan so they are not crowded.
Fry on each side until golden brown, about 3 minutes per side.
Remove from the pan and drain on paper towels before serving.","url":"https://recipe.bluelayer.org/recipe/38956/jamaican-fried-dumplings"},{"id":"38939","title":"Bread Machine Buttermilk Rolls","ingredients":"milk, buttermilk, fluid, cultured, lowfat
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
honey
butter, without salt
leavening agents, baking soda
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Put ingredients in order as listed in ingredients.
Select dough cycle press start.
Put 1Tbl Olive Oil in bowl and cover bottom and sides of bowl.
Put dough into Olive Oil bowl when dough cycle is complete.
Cover and let rise until doubled in size.
Punch down when doubled in size, divide into 18 square pieces.
Flour surface, shape dough into balls in muffin pan.
Let Rise on pan until double size, about 30 minute.
Bake 350* until brown 10-15 minutes.
Spread butter on top and enjoy.","url":"https://recipe.bluelayer.org/recipe/38939/bread-machine-buttermilk-rolls"},{"id":"38927","title":"Honey-Mustard Baked Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
honey
mustard, prepared, yellow
spices, garlic powder
spices, curry powder","directions":"Preheat oven to 350F (180C).
Place chicken pieces in shallow baking pan, skin side up.
Combine butter, honey, mustard, salt and curry powder and mix well.
Pour over chicken and bake 1 1/4 hours, basting every 15 minutes, until chicken is tender and nicely browned.","url":"https://recipe.bluelayer.org/recipe/38927/honey-mustard-baked-chicken"},{"id":"38904","title":"Cranberry, Orange, Pecan Butter","ingredients":"butter, salted
cranberries, dried, sweetened
orange juice, raw
nuts, pecans","directions":"Divide the dried cranberries and pecans in half.
Place a 1/4 cup of dried cranberries and a.
1/4 cup of pecans in a small bowl and set aside.
In a large mixing bowl,.
combine butter, 1/4 cup of dried cranberries, orange zest and 1/4 cup of roasted pecans.
Place the butter mixture on a 12x12 piece of wax paper.
Place the top of the wax paper over the bottom and form into a log shape.
Place the butter mixture in the freezer for 30 minutes to harden.
Remove from freezer and remove wax paper.
roll the butter in the remaining mixture of cranberries and pecans until.
the outside of the log is fully coated.
Refrigerate until needed.","url":"https://recipe.bluelayer.org/recipe/38904/cranberry-orange-pecan-butter"},{"id":"38899","title":"Blackberry Pie Iv","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
blackberries, raw","directions":"Preheat oven to 375F.
Sift together flour and salt in a mixing bowl.
Cut in shortening with a pastry blender until mixture resembles large coarse crumbs.
Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).
Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other.
Chill dough for 1 hour, then roll out large ball to fit the bottom of a 9 or 10\" pie dish.
Now, mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries.
Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust.
Crimp and trim edges,then slash the top crust in several places.
Bake in a preheated oven for 25 to 30 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/38899/blackberry-pie-iv"},{"id":"38894","title":"Bread Cracker","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, caraway seed","directions":"In a small bowl, dissolve the yeast and sugar in the water.
In a medium bowl, blend the flour and salt.
Make a well in the center of the dry ingredients and add the vegetable oil and caraway seeds.
Add the yeast mixture and stir the dry ingredients into the wet ingredients.
Remove the dough to a lightly floured board and kneed a few times until smooth.
Transfer to an oiled bowl, turn the dough to grease it: let rise until doubled in bulk, about 1 hour.
Preheat oven to 350F (180C) F, punch the dough down and cut into 20 pieces or 40 pieces if you prefer smaller crackers.
Roll each piece into a ball and press into a disk.
Roll one disk of dough out as thin as possible, by hand or with a pasta machine into a round or oblong.
Place 2 to 4 crackers (however many will fit) on a lightly oiled baking sheet and prick with a fork at 2 inch intervals.
Bake until lightly browned around the edges, about 15 minutes.
Remove to a rack and allow to cool and finish drying out.
Store in an airtight tin.","url":"https://recipe.bluelayer.org/recipe/38894/bread-cracker"},{"id":"38890","title":"(Relatively) Healthy Cinnamon Buns","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, brown
syrups, corn, light
spices, cinnamon, ground
spices, nutmeg, ground
orange juice, raw
cranberries, dried, sweetened","directions":"Stir together milk, vegetable oil, sugar and salt in a small saucepan.
Heat to lukewarm.
Pour yeast over 2 tablespoons lukewarm water and let sit 5 minutes.
Stir into milk mixture.
Transfer warm milk to a large mixing bowl and beat in half the flour by hand or with an electric mixer.
Mix in enough remaining flour to make a soft dough.
Let rest 10 minutes; knead well on a floured board or with an electric mixer and dough hook; let rest 10 minutes.
Spray a large, clean bowl with cooking spray, add dough, cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Lightly coat a 9-inch round baking pan with cooking spray.
Turn the dough onto a floured surface and roll into a 12 x 10-inch rectangle.
Spray with cooking spray.
Stir together brown sugar, corn syrup, cinnamon, nutmeg and orange zest; brush over dough.
Sprinkle with raisins.
Roll up tightly, like a jelly roll.
Cut into 12 pieces.
Place buns cut-side up in baking pan.
Cover with plastic and let rise until doubled, about 1 hour.
Preheat oven to 350F.
Bake buns until firm and nicely browned on top, 30 minutes.
Cool completely before inverting onto a serving plate.
No guilt!","url":"https://recipe.bluelayer.org/recipe/38890/relatively-healthy-cinnamon-buns"},{"id":"38888","title":"Low-Carb Chicken and Bacon Casserole","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bacon, meatless
broccoli, raw
cheese, provolone
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
mustard, prepared, yellow
spices, oregano, dried
spices, basil, dried","directions":"Pre-heat oven to 350.
Cut bacon into 1\" pieces and fry until mostly crisp.
Cut chicken into cubes and cook in a frying pan until it is no longer pink.
Place chicken and bacon into a bowl, and put in the fridge to cool.
In a mixing bowl combine broth, cream, mustard, herbs and salt and pepper to taste.
When chicken and bacon has cooled most of the way, stir in shredded cheese and broccoli.
Place chicken mixture into a casserole dish, then pour sauce over the top.
If cooking immediately, place in oven and bake 25-30 minutes, or until cheese is melted.
To refrigerate for later, cover dish with tin foil and place in fridge.
When ready to cook, pull casserole out of the fridge and preheat the oven to 350.
Bake, covered for 30 minutes, then uncover dish and bake for another 10 minutes, or until the cheese is melted and the food is hot all the way through.","url":"https://recipe.bluelayer.org/recipe/38888/low-carb-chicken-and-bacon-casserole"},{"id":"38881","title":"Mango and Pineapple Jam","ingredients":"mango nectar, canned
pineapple, raw, all varieties
lime juice, raw
sugars, granulated","directions":"Peel mango and cut in small pieces, then mash with potato masher to bring juice out.
Cook 5 minutes.
Add rest of ingredients, mix well and bring to a boil.
Boil rapidly 15 to 20 minutes, stirring often, until thick.
Pour into small sterilized jars.
Seal and store in cool place.","url":"https://recipe.bluelayer.org/recipe/38881/mango-and-pineapple-jam"},{"id":"38876","title":"Spinach/Strawberry Salad","ingredients":"spinach, raw
strawberries, raw
nuts, almonds
sugars, granulated
water, bottled, generic
vinegar, balsamic
sauce, worcestershire
honey
spices, poppy seed
chives, raw
oil, olive, salad or cooking
mustard, prepared, yellow
salt, table
spices, pepper, black","directions":"SALAD: Break off root ends and tough stems (if any) and discard.
Place spinach in a large bowl, add ice and cover with water; set aside to chill.
SUGARED ALMONDS: In a small saucepan, combine almonds, sugar and water.
Cook over medium-low heat for 5 to 7 minutes or until sugar is almost completely melted and nuts are golden, stirring occasionally- (there will be unmelted sugar on nuts).
Spread almonds on a large plate; let cool and then break into small pieces.
(Make ahead, as nuts can be stored in an air-tight container for about 3 days).
DRESSING: In a small bowl, whisk together balsamic vinegar, Worcestershire sauce, honey, poppy seeds and chives.
Drizzle in olive oil and whisk until blended.
Now whisk in Dijon mustard until well blended.
Whisk in salt and pepper to taste.
Remove spinach leaves from water, pat dry on paper towelling and break into pieces.
Add to a large mixing bowl.
Add sliced strawberries and toss lightly to mix.
Add dressing and toss gently until spinach and berries are lightly coated.
Add almonds, toss lightly and serve.
TIP: Packaged ready-to-use baby spinach can be found in the produce section of most supermarkets.
There are 8 cups of baby spinach in (one- 6 ounce) package.
NOTE: Only make enough salad that will be eaten at this one time serving.
The salad will get somewhat soggy if kept for another day.","url":"https://recipe.bluelayer.org/recipe/38876/spinach-strawberry-salad"},{"id":"38859","title":"Pecan Square Cookies","ingredients":"butter, without salt
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
honey
sugars, granulated
cream, fluid, heavy whipping
salt, table
nuts, pecans
vanilla extract","directions":"Heat oven to 375 degrees.
To prepare pan: line a 9 by 13 inch pan with heavy duty aluminum foil, leaving overhang so you can pull foil and cookies out after cooling.
To make the crust: mix the butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add salt, and mix to combine.
Add the flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
Continue mixing until the dough begins to come together in even clumps.
Dump the dough clumps into the prepared pan and spread them out evenly.
Press dough into the prepared 9 by 13 baking pan to about 1/4-inch thick.
Prick the pastry with the tines of a fork in 1 inch intervals.
Always prick the crust; it keeps the crust from puffing up and forming air pockets.
Chill until firm, about 20 minutes.
Bake until golden brown, 18 to 20 minutes.
Transfer pan to a wire rack to cool completely.
Reduce oven to 325 degrees F.
To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat.
Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute.
Remove pan from heat; stir in nuts and vanilla.
Pour filling onto the cooled crust.
Spread the pecans around the crust with a fork to make an even layer.
Add a few more pecans to fill in bald spots if necessary.
Bake until filling bubbles, 15 to 25 minutes.
Transfer pan to a wire rack to cool completely.
When cool lift out cookies and foil in one piece onto a cutting board.
Peel foil off the edges so foil lays flat.
Use a sharp knife to cut into cookies into 4 rectangles.
Then cut each rectangle into 8 cookies for a total of 32 cookies.
Store in an airtight container, up to 1 week.","url":"https://recipe.bluelayer.org/recipe/38859/pecan-square-cookies"},{"id":"38857","title":"Peach-Pecan Ice Cream Pie with Caramel Sauce","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
vanilla extract
ice creams, vanilla
nuts, pecans
nuts, pecans","directions":"Preheat oven to 325F.
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened.
Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan.
Bake until crust is set and pale golden, about 15 minutes.
Cool completely.
Combine sugar and 1/2 cup water in heavy medium saucepan.
Stir over medium-low heat until sugar dissolves.
Increase heat to medium-high; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes.
Remove from heat.
Gradually add cream (mixture will bubble vigorously).
Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute.
Stir in vanilla.
Let stand until cool but still pourable, about 1 hour.
Drizzle 1/4 cup cooled caramel sauce over bottom of crust.
Freeze until caramel sets, about 10 minutes.
Spread 1 quart ice cream over caramel in crust.
Sprinkle chopped pecans over ice cream.
Drizzle 1/2 cup caramel sauce over ice cream.
Freeze until caramel sets, about 10 minutes.
Spread remaining ice cream over.
Freeze until top of pie is firm, about 1 hour.
Arrange pecan halves in 3 concentric circles around top of pie.
Drizzle 1/4 cup caramel sauce over pie.
Freeze pie until frozen solid, at least 4 hours.
(Can be prepared 5 days ahead.
Cover tightly with foil; keep frozen.
Cover and chill remaining caramel sauce.)
Rewarm remaining caramel sauce over low heat, stirring often.
Cut around pan sides to loosen pie.
Let pie soften slightly at room temperature, about 10 minutes.
Remove pan sides.
Serve pie with warm caramel sauce.","url":"https://recipe.bluelayer.org/recipe/38857/peach-pecan-ice-cream-pie-with-caramel-sauce"},{"id":"38856","title":"Almond Crescents","ingredients":"butter, without salt
sugars, granulated
nuts, almonds
wheat flour, white, all-purpose, unenriched
salt, table
sugars, powdered","directions":"Mix together thoroughly: 1 cup softened butter
1/3 cup sugar.
2/3 cup ground almonds.
Sift together and work in:.
1 2/3 cup flour.
1/4 teaspoon salt.
Chill dough.
Cut into pieces, roll each piece pencil thick.
Cut into 2 1/2\" lengths.
Form into crescents on ungreased cookie sheet.
Bake until set -- not brown.
Cool on pan.
While slightly warm, carefully dip in sifted powdered sugar and roll.","url":"https://recipe.bluelayer.org/recipe/38856/almond-crescents"},{"id":"38855","title":"Chocolate Pecan Toffee","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
nuts, pecans
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Butter sides of heavy saucepan.
Cook the butter, sugar, corn syrup, and water over medium heat until it reaches 290 degrees, stirring constantly.
Remove from heat.
Spread coarsely chopped nuts evenly on a 9x9\" baking pan.
Pour sugar mixture onto baking pan.
Spread to edges with a wooden spoon.
Place finely chopped nuts on sugar mixture.
Place chocolate chips on top of sugar mixture, then wait for them to melt.
Once the chocolate chips melt, spread them evenly around sugar mixture and nuts.
Put in cool place to harden.
Break into pieces, and store covered in a refrigerator.","url":"https://recipe.bluelayer.org/recipe/38855/chocolate-pecan-toffee"},{"id":"38838","title":"English Scones With Chocolate Chunks","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
candies, semisweet chocolate
cream, fluid, heavy whipping","directions":"Mix first four ingredients together with a fork like you would pastry dough.
Cut the dough till the margarine is pretty much unnoticeable.
Mix in Chocolate chunks.
Stir in the cream, if it seems a little dry add a little more cream, but NO more than 1/4 cup.
Use your hands to roll the dough till all flour is mixed in (adding cream if needed).
Form into a flat, even circle.
Cut into 12 \"pie\" pieces.
Place each piece separately on a sprayed cookie sheet allowing enough space for each to raise a bit.
Brush tops with more cream.
Sprinkle with sugar crystals and bake in a 350 oven no more than 19 minutes.
The bottom edges will just be turning brown.
DO NOT over bake or they will harden.","url":"https://recipe.bluelayer.org/recipe/38838/english-scones-with-chocolate-chunks"},{"id":"38828","title":"Pat-in-the-pan Oil Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix flour, salt and oil until all flour is moistened.
Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.
Gather pastry into a ball.
Press in bottom and up side of pie plate, 9x1 1/4 inches; flute.
Fill and bake as directed in pie recipe or bake before filling is added.
Heat oven to 475F Prick bottom and side of pastry thoroughly with fork.
Bake 10 to 12 minutes or until light brown; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/38828/pat-in-the-pan-oil-pastry"},{"id":"38826","title":"Wasabi Mashed Potatoes from Kikkoman","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wasabi, root, raw","directions":"Cut potatoes into 1-inch pieces, place potatoes in large pot of cold salted water.
Boil until tender, about 20 minutes.
Drain.
Return to pot; mash.
Add milk and butter to potatoes.
Beat potatoes until fluffy and smooth; add Wasabi Sauce.","url":"https://recipe.bluelayer.org/recipe/38826/wasabi-mashed-potatoes-from-kikkoman"},{"id":"38820","title":"Homemade Toffee","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Melt butter over low.
Spread foil over cookie sheet and brush with some of the melted butter.
Add sugar, corn syrup, water and nuts to butter in pan and slowly bring to a boil.
(Turn heat up by 1/2 increments every few minutes until reaches medium low.
).
Watch for 298 degrees (soft crack stage) on a candy thermometer.
pour onto the foil and quickly spread and reshape.
Let set for two minutes, then immediately sprinkle half (measure!)
of the chocolate chips on top.
After another 2 minutes, spread the now softened chocolate chips and sprinkle with half the nuts.
Flip onto foil covered second cookie sheet and immediately sprinkle remaining chocolate chips on top.
Wait 2 minutes then spread chocolate and sprinkle nuts.
When completely cool, break into pieces and store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/38820/homemade-toffee"},{"id":"38815","title":"Grandma Renee's Date Nut Loaf","ingredients":"sugars, granulated
milk, canned, condensed, sweetened
butter, without salt
nuts, pecans
dates, deglet noor","directions":"Boil sugar, milk and butter until it forms a soft ball in cool water (grandma's exact words) -- around 240 degrees.
Fold in chopped dates and pecans, continue to cook until it pulls away from the pan (around 255 degrees).
Pour onto wet cloth in log form - dust with powdered sugar and roll.
Cool and cut into 20 pieces.","url":"https://recipe.bluelayer.org/recipe/38815/grandma-renees-date-nut-loaf"},{"id":"38808","title":"Cranberry Fruit & Nut Bar","ingredients":"nuts, cashew nuts, raw
spices, cinnamon, ground
cranberries, dried, sweetened
dates, deglet noor","directions":"In a food processor, chop cashews.
Leave cashew pieces in the food processor.
Add cinnamon to the cashews and continue chopping cashews and cinnamon until cashews are finely chopped.
Pour cashews into a separate large bowl.
You do not need to rinse the food processor.
In the food processor, chop cranberries to small pieces (maybe a little smaller than a quarter of the original sizeit does not have to be precise).
Dump cranberries in the large bowl with the cashews.
You do not need to rinse the food processor.
In the food processor, chop pitted dates to about the same size as you did the cranberries.
Dump dates into the large bowl with the cashews and cranberries.
Using your hands (you can wear food-grade gloves), combine the mixture until well mixed.
Divide mixture into fourths and roll each into a ball and work into a log.
Place a log on waxed paper and fold the waxed paper over the log.
Then work the log into a bar or rectangle.
Wrap each bar in plastic wrap.
Store in an airtight container.
You can place it in the refrigerator to keep longer, but it is not required.
Per MacGourmet Deluxe v1.2.4:
NUTRITION FACTS: Servings: 4 Amount Per Serving Calories: 168 Total Fat: 4.09g Cholesterol: Sodium: 55mg Total Carbs: 34.78g Dietary Fiber: 2.81g Sugars: 25.95g Protein: 1.56g","url":"https://recipe.bluelayer.org/recipe/38808/cranberry-fruit-nut-bar"},{"id":"38806","title":"Peanut Butter Chocolate Squares","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, brown
sugars, powdered
butter, without salt
peanut butter, smooth style, without salt","directions":"Grease a 9x9 inch pan.
Place the chocolate chips and butter into a microwave safe bowl and melt completely.
Set aside.
In a medium bowl, combine all the remaining ingredients for the peanut butter base.
Mix until smooth.
The mixture will have a slightly sandy texture.
Dont worry about small lumps in the brown sugar.
Press evenly into the prepared pan.
Spread the melted chocolate mixture evenly over the base.
Allow to cool, but before they are completely cool, cut into 36 pieces.
If you wait too long the chocolate will crack unevenly rather than making nice squares.
Of course I just eat the ugly ones and make a new batch -- .","url":"https://recipe.bluelayer.org/recipe/38806/peanut-butter-chocolate-squares"},{"id":"38803","title":"Salt and Pepper Pecans","ingredients":"butter, without salt
sauce, ready-to-serve, pepper, tabasco
sauce, worcestershire
salt, table
spices, pepper, black
nuts, pecans","directions":"Preheat oven to 300 degrees.
Melt butter in a heavy skillet over medium low.
Remove from heat and whisk in the Tabasco, Worcestershire sauce, salt and pepper.
Stir in pecans, mixing well to coat each piece.
Spread pecans on a baking sheet and toast for 12-15 minutes, stirring once.
Using a spatula remove pecans from baking sheet.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/38803/salt-and-pepper-pecans"},{"id":"38788","title":"Cheddar Beer Bread Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, brown
honey
beverages, carbonated, ginger ale
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
cheese, cheddar
cheese, cheddar","directions":"Make the sponge: Put the yeast in a large mixing bowl or stand mixer bowl.
Add the 1/2 cup warm water and a little bit of the brown sugar.
When proofed (dissolved and bubbly, takes about 10 minutes), add the rest of the brown sugar, the honey, beer, and whole wheat flour.
Mix well, cover with a damp towel and set in a warm place for 1-2 hours.
Finish the bread: Into your sponge mixture, add the remaining warm water, oil, 2 cups of bread flour, salt and shredded cheese.
Mix well either by hand or in a stand mixer with a dough hook.
Continue mixing in the bread flour, a little at a time, until bread comes together in a sticky ball.
(You may not need all the flour.)
Knead about 8-10 minutes in the mixer, or turn out onto a floured board and knead by hand, until smooth and elastic.
Dough should be a little bit sticky.
Place in a greased bowl, cover with a damp cloth, and allow to rise in a warm place until doubled in size (about 45 60 minutes).
Punch down the dough.
Flour your work surface well.
Roll out into a rectangle 12 wide by 15 long.
Distribute the cubed cheese evenly over the surface of the bread.
Roll up the dough from the long edge (just like you do when making cinnamon rolls).
Slice into about 15 pieces.
Take each piece into your oiled or floured hands and roll into a ball (poke the cheese chunks to the inside).
Line them up in a greased 9x13 or 10x15 inch pan.
Cover rolls lightly with plastic wrap.
Let rise in a warm place until almost doubled in size (30 45 minutes).
Bake at 350 degrees F about 20-30 minutes until well browned.
Turn out of pan and allow to cool.
You may mix either the sponge or the completed dough mixture together in the evening and pop it into the fridge to rise overnight then finish it the next day.
The slow rising will allow it to develop more flavor.","url":"https://recipe.bluelayer.org/recipe/38788/cheddar-beer-bread-rolls"},{"id":"38785","title":"Salted Rosemary Wheat Bagels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried","directions":"In the bowl of your stand mixer (or a large bowl) combine yeast, sugar, and warm water.
Let it sit for 5 minutes to proof the yeast.
Add olive oil, kosher salt, flours (all-purpose and wheat), and rosemary into the bowl.
I like to crush the dried rosemary a bit to let more of its flavor out and break down any large pieces.
Using the dough hook of your mixer (or your hands, if youre going mixer-less) knead to incorporate flour until dough pulls away from the sides of the bowl.
Dough should be slightly sticky but not wet, and should hold together.
If dough is too wet, add a bit more flour.
Too dry?
Add a tablespoon or so of water.
Transfer dough to an oiled bowl (you can totally use the same one you mixed it in if you want, just spray the bowl with cooking spray) and turn to coat the top of the dough with a light layer of oil to prevent sticking.
Cover bowl with a tea towel and let rise in a warm place until doubled in size, about 1 hour.
When dough has doubled in size, turn it out of the bowl onto a lightly floured cutting board and punch it down.
Cut dough into eight (for large bagels) or ten (for smaller bagels) pieces.
Roll each piece of dough into a ball and place balls seam-side down on the floured cutting board.
Let dough rest for 10-15 minutes.
To form bagels, poke a hole in the center of each dough ball with your finger and gently pull to stretch the dough into a bagel shape.
When all the bagels have been formed, cover with a towel and let them rise for an additional 30 minutes.
While bagels are rising, place a large pot of water on the stove to boil and preheat your oven to 425 F. This is also the perfect time to get a large baking sheet ready.
I spray mine with a light layer of cooking spray and sprinkle a generous layer of kosher salt over the pan (we wouldnt want to leave the bottoms of the bagels unsalted).
When water is boiling, gently place bagels one at a time into the boiling water with a slotted spoon.
This can take a bit of practice, but it gets easier the more you do it!
Leave bagels plenty of room to float arounddont crowd the pot.
I can usually fit 2-3 bagels at a time in my large stock pot.
Boil bagels for about 1 minute on each side, using a slotted spoon to gently turn them over in the water once the first side has cooked.
When each side has finished boiling, use a slotted spoon to remove bagels to your baking sheet.
Make sure to place them on the baking sheet seam-side down.
(Depending on the size of your bagels, you may need to use two baking sheets).
As soon as bagels are placed on the baking sheet, sprinkle the top with a layer of kosher salt.
I use about 1/8 teaspoon of salt per bagel.
Continue boiling the rest of the bagels.
When all bagels are boiled and salted, bake them at 425 F for 13-15 minutes, until lightly browned.
If your bagels are on the larger side, you may need to extend the cooking time.","url":"https://recipe.bluelayer.org/recipe/38785/salted-rosemary-wheat-bagels"},{"id":"38775","title":"Peanut Brittle","ingredients":"oil, corn, peanut, and olive
sugars, granulated
syrups, corn, light
salt, table
butter, without salt
leavening agents, baking soda
vanilla extract","directions":"Combine peanuts, sugar, corn syrup, and salt in Dutch oven.
Cook over low heat, stirring gently until sugar dissolves.
Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
Uncover and cook, stirring occasionally, to hard crack stage (300F).
Stir in butter, soda, and vanilla.
Pour into buttered 15-x10-x1 inch jellyroll pan, spreading thinly.
Let cool.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/38775/peanut-brittle"},{"id":"38773","title":"John's Orange Praline Pecans","ingredients":"sugars, granulated
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
butter, without salt
vanilla extract
nuts, pecans","directions":"Line 12 muffin cups with square sheets of waxed paper.
Heat white sugar, brown sugar, evaporated milk, and frozen orange juice concentrate together in a heavy-bottomed saucepan over low heat; cook and stir until sugar dissolves, 2 to 3 minutes.
Stir vanilla extract into the sugar mixture.
Fold pecan pieces through the mixture.
Cook without stirring until the mixture reaches a temperature of 235 degrees F (113 degrees C), 5 to 10 minutes; remove from heat immediately.
Stir candy mixture until it begins to turn opaque and stiff but can still be spooned easily; spoon into prepared muffin cups.
Cool pralines completely before serving.","url":"https://recipe.bluelayer.org/recipe/38773/johns-orange-praline-pecans"},{"id":"38762","title":"Peanut Butter Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
butter, without salt
peanut butter, smooth style, without salt
oil, corn, peanut, and olive","directions":"Combine chocolate chips, whipping cream and butter in heavy, medium saucepan; melt over low heat, stirring occasionally.
Add peanut butter; stir until blended.
Pour into pie pan.
Refrigerate about 1 hour or until mixture is fudgy but soft, stirring occasionally.
Shape mixture by tablespoonfuls into 1-1/4-inch balls; place on waxed paper.
Place peanuts in shallow bowl.
Roll balls in peanuts; place in petit four or paper candy cups.
(If peanuts won't stick because truffle has set, roll truffle between palms until outside is soft.
).
Truffles can be refrigerated 2 to 3 days or frozen several weeks.","url":"https://recipe.bluelayer.org/recipe/38762/peanut-butter-truffles"},{"id":"38754","title":"Pat in Pan Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended.
In a measuring cup, combine the oil and milk and beat with a fork until creamy.
Pour all at once over flour mixture.
Mix with a fork until the flour mixture is completely moistened.
Pat the dough with your fingers, first up the sides of the plate, then across the bottom.
Flute the edges.
Shell is now ready to be filled.
If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425.
Prick the pastry with a fork and bake 15 minute.","url":"https://recipe.bluelayer.org/recipe/38754/pat-in-pan-pie-crust"},{"id":"38747","title":"Chicken Curry OAMC","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
onions, raw
spices, curry powder
spices, ginger, ground
spices, garlic powder
sugars, granulated
soup, chicken broth or bouillon, dry
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"Cut chicken into bite sized pieces and cook over meduim heat until no longer pink.
Remove from heat cool and divide between 3 one gallon freezer bags.
Melt butter in a seperate saucepan over meduim heat.
Add onion and cook until soft.
Add curry powder,ginger, garlic, sugar, bouillon, and salt cook and stir for 2 minutes.
Add flour cook and stir for 2 minutes.
Gradually add water and milk.
Cook stirring constantly until the sauce thickens.
Whisk to make a smooth sauce and add lemon juice.
Cool and divide evenly over chicken.
Seal and freeze.
To use one entree.
Take out and thaw completely in the refrigerator.
Heat in skillet over meduim heat.
Do not boil.
Serve over rice.","url":"https://recipe.bluelayer.org/recipe/38747/chicken-curry-oamc"},{"id":"38740","title":"Miner's Candy","ingredients":"sugars, granulated
syrups, corn, light
vinegar, distilled
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,","directions":"Heavily butter a 9\" x 13\" pan.
In a large, heavy kettle, add the sugar, dark corn syrup and vinegar.
Stir just to mix ingredients.
Place kettle over medium heat.
DO NOT STIR!
Boil mixture until it reaches 300 degrees on a candy thermometer.
Remove from heat.
Stir in the baking soda.
Mixture will fizz!
Mix baking soda in well and pour into the prepared pan.
DO NOT TRY TO SPREAD MIXTURE.
Trying to spread it will break the foam, just plop it in the pan.
Cool and break into pieces.
Melt chocolate chips in top of double boiler (a bowl placed in a pan of simmering water works fine as does the microwave).
Dip candy in chocolate sit on wire rack (or if like me, you don't have one, set it on waxed paper).","url":"https://recipe.bluelayer.org/recipe/38740/miners-candy"},{"id":"38732","title":"Pumpkin Pie Ice Cream","ingredients":"pumpkin, raw
sugars, granulated
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vanilla extract","directions":"Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl.
Slowly whisk in milk, then whipping cream, then vanilla extract.
Refrigerate to allow flavors to blend, 2 hours to overnight.
Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes.
Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency.
Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal.
For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.","url":"https://recipe.bluelayer.org/recipe/38732/pumpkin-pie-ice-cream"},{"id":"38729","title":"Strawberry Spinach Salad","ingredients":"seeds, sesame seeds, whole, dried
spinach, raw
oil, olive, salad or cooking
vinegar, red wine
sugars, granulated
onions, spring or scallions (includes tops and bulb), raw
spices, paprika
sauce, worcestershire
strawberries, raw","directions":"In a small skillet ver medium heat, stir sesame seeds until golden; set asie.
Wash spinach thoroughly; dry on paper towels and tear into bite size pieces.
Chill.
Blend oil, vinegar, sugar, onion, paprika and worcestershire sauce.
In a large bowl combine spinach, strawberries and sesame seeds.
Pour dressing over and toss gently.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/38729/strawberry-spinach-salad"},{"id":"38715","title":"One Hour Sandwich Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Instructions for mixing the dough by Stand Mixer, which is my preferred method:
Combine flour, instant yeast, sugar, and salt in the bowl of the stand mixer that has been fitted with a dough hook.
Mix on low speed for 30 seconds.
With mixer running, slowly pour in the water and olive oil at the same time.
Continue mixing on low until the dough comes together and becomes smooth, about 4 minutes.
Remove bowl from the stand mixer, scraping any dough that remains on the dough hook into the bowl.
Pull dough from bowl with your hands and form a smooth dough ball.
Then put it back in bowl, cover with a clean tea towel and let rise in a warm place for 15 minutes.
Mixing the dough by Food Processor:
Combine flour, instant yeast, sugar and salt in the bowl of a food processor that has been fitted with a blade or dough blade.
Pulse 10 times.
With the food processer running, pour the water and olive oil into the feed chute.
Continue processing until the dough forms a cohesive ball.
Spin the dough ball 20 times and shut off the food processor.
Remove the dough, form a smooth dough ball and place in a lightly oiled mixing bowl.
Cover with a clean tea towel and let rise in a warm place for 15 minutes.
Mixing the dough by Hand:
Combine flour, instant yeast, sugar and salt with a whisk or fork in a large mixing bowl.
Pour the warm water and olive oil into the flour mixture and use a sturdy spoon to combine into a shaggy dough.
Use your hands to knead for 8 minutes*.
After kneading for 8 minutes, cover the bowl with a clean tea towel and let rise in a warm place for 15 minutes.
*If you find it difficult to knead in the bowl, you can turn the dough out onto a clean surface to knead it.
After kneading, just return the dough to the bowl and allow it to rise as instructed above.
Next:
Turn dough out onto a clean surface and divide in half.
Form each half into a ball and place 5-6 inches apart on a baking sheet that has been lined with parchment paper or a silpat, or has been lightly greased.
Use a sharp knife to slash the top of the loaf about 1/4 of an inch deep.
This allows the steam to escape the baking loaf.
To bake the loaves:
Arrange the racks in your cold oven so that one rack is on the very bottom and one is positioned in the center of the oven.
Place the baking sheet with the loaves on the center rack and a bread or cake pan that is full of very hot tap water on the bottom rack.
Close the oven and turn your oven on to 400F.
It is imperative that you start this in a cold oven!
Set your timer for 40 minutes.
That 40 minutes is all that stands between you and fresh bread.
The crust should be a deep brown and quite firm when you remove the loaves from the oven.
Transfer the loaves to a rack to cool completely if you wish to slice them, or you can do like I normally do and cool one loaf while tearing the second one into pieces and slathering with cold sweet cream butter.","url":"https://recipe.bluelayer.org/recipe/38715/one-hour-sandwich-bread"},{"id":"38707","title":"Baked Chicken Tenders","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard","directions":"Preheat Oven to 425F.
Mix chicken tenders and mayonnaise in a bowl to lightly coat chicken with mayonnaise.
Mix bread crumbs and cheese in a gallon-size zippie bag.
Prepare baking sheet with cooking spray.
Put 1-2 chicken tenders in the zippie bag with the bread crumbs and shake to coat.
Place chicken tenders in a single layer on prepared baking sheet.
Continue until all tenders are coated and on the baking sheet.
Bake in preheated oven for 8 minutes.
Gently flip each one, so as not to remove the breading, and bake an additional 8 minutes.
Serve with your favorite dipping sauce.","url":"https://recipe.bluelayer.org/recipe/38707/baked-chicken-tenders"},{"id":"38706","title":"Turkey Shepherd's Pie","ingredients":"oil, olive, salad or cooking
ground turkey, raw
onions, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
parsley, fresh
potatoes, raw, skin
spices, paprika","directions":"In large skillet over medium heat, add the olive oil, ground turkey, diced onions and garlic.
Saute the ingredients until the turkey is thoroughly cooked.
Drain off excess juices from the turkey.
Add the flour and incorporate thoroughly.
Add the chicken stock and the rice or soy milk.
Stirring constantly, bring the mixture to a boil, simmer for 1 minute and remove from heat.
Add the chopped parsley and stir well.
Place the meat mixture in a greased 9x9-inch casserole dish.
Using a spatula, evenly distribute the mashed potatoes over the meat mixture.
Sprinkle the paprika over the mashed potato topping.
Bake the Shepherd's Pie for 25 to 30 minutes at 400 degrees.","url":"https://recipe.bluelayer.org/recipe/38706/turkey-shepherds-pie"},{"id":"38697","title":"Krispies Peanut Candy Bars","ingredients":"butter, without salt
candies, marshmallows
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
candies, white chocolate
spartan, real semi-sweet chocolate baking chips,","directions":"In a large saucepan, melt butter over medium heat.
Add marshmallows, and cook and stir until melted.
Remove from heat.
Stir in peanut butter.
Add cereal; stir to coat evenly.
Lightly press 1/2 of the mixture in the bottom of an 8x8-inch baking pan.
Press snicker pieces over bottom layer.
Top with remaining cereal mixture and press down.
Melt chocolate and drizzle over the top of bars.
Cool and cut into bars before serving.","url":"https://recipe.bluelayer.org/recipe/38697/krispies-peanut-candy-bars"},{"id":"38692","title":"Balsamic Beets on the BBQ","ingredients":"beets, raw
oil, olive, salad or cooking
vinegar, balsamic
salt, table
spices, pepper, black","directions":"Take a very large piece of foil, about 4 feet long.
Fold it in half lengthwise and then fold it in half again to get a 1 foot long piece.
Start folding one of the sides closest to the closed fold with very small 1/4 folds.
Press each fold firmly.
Fold it 3 times and then do the other side.
This will close the bag on two sides leaving an open pocket at the top.
The vegetables go in between those the unconnected parts and the folded over part so that the vegetables have two layers of foil on each side of the bag.
When you put the vegetables in the bag, do the same 1/4 fold for the top to close the bag.
Turn the BBQ grill on to a medium heat.
Put the beets in a medium sized bowl.
Toss the peeled beets with the olive oil, vinegar, salt and pepper.
Pour it all into the foil bag and seal by folding as described.
Turn the grill down to medium low heat and place the sealed bag of beets on the indirect heat side of the grill with the lid closed for 45 minutes.
Open the bag slightly and check if the beets are fork tender.
If they are, then turn the heat up to medium and place the bag of beets on the direct heat for 10 or 15 minutes with the lid open to caramelize parts of the beets.
Serve as a side dish or let them cool and slice and serve in a salad.","url":"https://recipe.bluelayer.org/recipe/38692/balsamic-beets-on-the-bbq"},{"id":"38683","title":"Chocolate Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt","directions":"In a 3 quart saucepan, combine white sugar, evaporated milk, and cocoa.
Bring to a hard boil, and then reduce heat to medium.
Continue cooking until it reaches the soft ball stage, 234 degrees F (112 degrees C).
Stir in peanut butter until well blended.
Pour mixture into a buttered 8x8 inch baking dish.
Cool, and cut into pieces.","url":"https://recipe.bluelayer.org/recipe/38683/chocolate-fudge"},{"id":"38672","title":"Hazelnut Crunch: Noci Croccante","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
syrups, corn, light
nuts, hazelnuts or filberts
butter, without salt
salt, table
leavening agents, baking soda","directions":"Line heavy large baking sheet with parchment paper.
Stir sugar, water, and both corn syrups in heavy large saucepan over medium heat until sugar dissolves.
Increase heat to high and boil without stirring until candy thermometer reads 260 degrees F, about 20 minutes.
Reduce heat to medium low.
Mix in hazelnuts, butter, and salt.
(mixture will be thick and nutty).
Cook until thermometer reads 295 degrees F, stirring constantly about 15 minutes.
Quickly stir in baking soda.
Immediately pour caramel onto prepared baking sheet, spreading as thinly as possible.
Let stand until hard.
Break brittle into pieces and store in airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/38672/hazelnut-crunch-noci-croccante"},{"id":"38669","title":"Super Easy Gyoza Dumpling Skins","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic","directions":"Mix the bread and cake flours in a bowl, and add boiling water.
Mix with a rubber spatula lightly.
Take the dough out onto a clean surface and knead for a couple minutes.
If it needs more moisture, add boiling water.
Finish kneading when the dough becomes smooth like mochi rice cake.
Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
Cut into about 25 pieces.
Roll in your hands to make a ball, and flatten.
Cover the work space with flour (bread or cake flour), and roll out the dough with a rolling pin.
How to pan-grill the Gyoza: Heat a non-stick pan on high heat, and add vegetable oil.
When the oil is heated, line the Gyoza on the pan and grill until lightly browned on the bottom (do not move too much).
(Continued) Add water 1/3 of the way up on the side of the Gyoza.
Cover with a lid, and turn down the heat to low.
When there is barely any water, remove the lid and bring up the heat to high.
Pour vegetable oil around the pan, and the Gyoza is ready when the bottom is nicely browned.
How to boil Gyoza: Drop Gyoza into boiling water.
Boil for 2~3 minutes after they float to the surface.
The Gyoza is ready when they puff up.
Drain quickly and enjoy.","url":"https://recipe.bluelayer.org/recipe/38669/super-easy-gyoza-dumpling-skins"},{"id":"38665","title":"Peas and Potatoes with Leeks","ingredients":"potatoes, raw, skin
leeks, (bulb and lower leaf-portion), raw
water, bottled, generic
peas, green, frozen, unprepared
spices, garlic powder
spices, cumin seed
spices, oregano, dried","directions":"Wash, peel and cut potato into pieces.
Wash leek well and cut into small pieces.
In a pot, add water, peas, potatoes, leeks and spices.
Bring it to a rolling boil, then reduce heat.
Cover and let it simmer till vegetables are cooked.
Once cooked, let it cool down a bit.
Then mash.
Serve.
Notes: You can add little unsalted butter if baby is ready to have dairy.
If the puree gets thick, add some more water.
You can use the water left from the cooked vegetables.
If using a food processor, do not pulse this puree too much.
It will get sticky.","url":"https://recipe.bluelayer.org/recipe/38665/peas-and-potatoes-with-leeks"},{"id":"38629","title":"Peanut Butter and Jelly Bars Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
salt, table
leavening agents, baking soda
peanut butter, smooth style, without salt
butter, without salt
jams and preserves, apricot","directions":"Heat the oven to 350 degrees F and arrange a rack in the middle.
Coat a 9-by-9-inch metal baking pan with butter, then flour, tapping out any excess flour; set aside.
Place the measured flour, oats, sugars, salt, and baking soda in a large bowl and whisk to combine.
Add the peanut butter and, using your fingers, squeeze the oat mixture and peanut butter together until evenly combined.
Scatter the measured butter pieces over the mixture and, using your fingers, squeeze the peanut butteroat mixture and butter together until evenly combined and no large pieces of butter remain.
Place two-thirds of the mixture into the prepared pan and, using a measuring cup dipped in flour, press it firmly and evenly into the bottom; set the remaining mixture aside.
Bake until the edges start to brown, about 15 minutes.
Remove the pan from the oven to a wire rack.
Dollop the jam over the crust and spread into an even layer, taking care not to disturb the crust.
Crumble the reserved oat mixture into pieces about the size of almonds and evenly sprinkle it over the jam.
Return the pan to the oven and bake until the jam is bubbling and the topping is golden brown, about 20 to 25 minutes more.
Remove the pan to the wire rack and let it cool completely, about 1 1/2 hours.
Cut into 18 (3-by-1-1/2-inch) bars.","url":"https://recipe.bluelayer.org/recipe/38629/peanut-butter-and-jelly-bars-recipe"},{"id":"38628","title":"Chez Panisse Peach Cobbler","ingredients":"peaches, yellow, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized","directions":"Wash, peel and pit the peaches.
Slice them thin in a bowl; you should have 3 or 4 cups.
Toss with the sugar and flour.
Divide among 6 custard cups or individual souffle' dishes, filling each almost to the top.
Make the cobbler dough (see below) and roll it out 1/4 inch to 1/3 inch thick.
Cut pieces with a cookie cutter to fit the tops of the baking dishes, leaving 1/4 inch of the fruit exposed around the edges.
(You can also cut the dough to desired shape with a knife or make patties of the dough, remembering to allow room for 1/4 inch of the fruit to be exposed.)
Set the dough biscuits on top of the fruit and brush their tops with cream.
bake in the lower third of a preheated 400 degree oven for 15 minutes.
Serve with the 3/4 cup whipping cream (pour over the cobbler, if desired).
Variation: To make a peach and raspberry cobbler or a peach and blueberry cobbler, add about 3/4 cup raspberries or blueberries to the peach mixture before tossing with the sugar and flour.
For cobbler dough: Mix the dry ingredients for the dough, leaving out the salt if you are using salted butter.
Cut in the butter until the mixture looks like coarse cornmeal.
Add the cream and mix lightly, until the dry ingredients are just moistened.
The dry ingredients for the topping can be prepared up to several days ahead and kept refrigerated.
The cream can then be added when you are ready to bake the cobbler.","url":"https://recipe.bluelayer.org/recipe/38628/chez-panisse-peach-cobbler"},{"id":"38613","title":"Apple Raisin Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
apples, raw, with skin
raisins, seeded
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, granulated","directions":"Preheat oven to 400 deg F.
Mix together dry ingredients.
Cut in shortening as you would for a pie crust.
Stir in apples and raisins.
Add enough juice to make a stiff dough.
On floured surface, roll dough about 1/2\" thick.Apprx.
8 in circle.
Cut into triangles and bake on cookie sheet for 20-25 minutes, or until light brown.
Remove from oven and dust with 1 TBsp confectioners sugar.
Let cool.
Separte triangles.","url":"https://recipe.bluelayer.org/recipe/38613/apple-raisin-scones"},{"id":"38604","title":"Chewy Italian Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"To make the biga:.
Combine 1/4 teaspoons yeast and 1/4 cup warm water, let stand about 5 minutes, until dissolved.
Mix in 3/4 cup flour until completely moistened.
Gather into a ball and put into a glass bowl, cover with plastic wrap and let sit for 3 - 5 hours, until very bubbly and tripled in size.
To mix dough, combine 1 teaspoons yeast in 1/4 cup warm water until dissolved, about 5 minutes.
Place biga in a large bowl, add 1/4 cup ice cold water and mix on low speed with paddle until smooth, add yeast mixture, salt and remaining 3/4 cup ice cold water, mix until blended.
Add 2 3/4 cups flour and beat on medium speed until well blended.
Change to dough hook and beat on medium speed until very smooth and elastic, about 12 - 15 minutes (dough will be very sticky).
Scrape dough into an oiled 2 quart bowl, wrap with plastic wrap and let rise until tripled in size, about 3 hours.
Sprinkle board generously with flour and scrape dough onto it.
With floured hands, gently fold in half and pinch a seam, turn over and form into a 12 - 13 inch smooth log.
Lightly sprinkle with flour, cover loosely with plastic wrap and let stand until puffy, about 30 minutes.
While dough is rising, place a large baking stone (or large baking sheet) in oven and set to 425F, let heat at least 30 minutes.
Flour a 14\" x 17\" piece of stiff cardboard or unedged baking sheet and gently lift dough onto it, stretching dough out to about 16 inches long.
Shake floured board or sheet to slide dough diagonally onto baking stone or baking sheet.
Bake until deep golden brown, about 30 - 35 minutes.
Cool on wire rack.
Times are approximate, altogether the bread takes most of the day to complete.","url":"https://recipe.bluelayer.org/recipe/38604/chewy-italian-bread"},{"id":"38602","title":"Toffee Bars Made Easy","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Make a parchment paper or foil sling for 8-inch pan.
This is essential if you are to have any hope of getting the bars out of the pan without crumbling.
Preheat oven to 350 degrees F.
Stir flour, sugar and salt together in small bowl.
Pour in melted butter and stir.
Use fingers to thoroughly mix butter with dry ingredients.
Dump butter/flour mixture into prepared pan and pat down smooth.
Bake in preheated oven for 20 minutes.
Immediately after removing from the oven, sprinkle chips evenly over the surface of shortbread cookie base.
Allow to sit until all chips are completely melted and soft.
VERY carefully use a knife or back of a spoon to spread soft chips in an even layer.
If desired, sprinkle chopped, toasted nuts over the top.
Put in refrigerator until chocolate layer hardens.
Remove cookies and sling from pan carefully.
Slice into 16 pieces.","url":"https://recipe.bluelayer.org/recipe/38602/toffee-bars-made-easy"},{"id":"38597","title":"Baby Carrot-And-Ginger Puree","ingredients":"water, bottled, generic
carrots, raw
spices, ginger, ground","directions":"Pour the water into a 4-quart pot and set over high heat.
Wash and peel the carrots.
Cut off the stems and discard.
Slice the carrots lengthwise and then slice each length into 8 or 10 pieces.
Add the carrots and ginger to the boiling water and cook 6 to 8 minutes.
The carrots should be tender but not mushy.
Puree both the water and the veggies in a blender in small batches.
Pour mixture into two ice cube trays; allow to cool.
Wrap, freeze, and defrost as needed.","url":"https://recipe.bluelayer.org/recipe/38597/baby-carrot-and-ginger-puree"},{"id":"38594","title":"Easy Lemon and Dill Salmon","ingredients":"lemon juice, raw
dill weed, fresh
fish, salmon, atlantic, wild, raw
oil, olive, salad or cooking","directions":"Preheat oven to 180C.
Rub 2 sheets of aluminium foil with olive oil.
(1/2 Tbsp per sheet).
Slice salmon fillet in half, and place 1 piece on each sheet of foil.
Mix lemon juice and dill together.
Drizzle lemon mix over fillets, and wrap up parcels.
Place in the oven for 20 - 25min, or until it flakes easily with a fork.
Best served over fresh spinach leaves, or with your favourite stir-fried vegetables.","url":"https://recipe.bluelayer.org/recipe/38594/easy-lemon-and-dill-salmon"},{"id":"38593","title":"Chilled Corn Soup with Herbed Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
dill weed, fresh
chives, raw
potatoes, raw, skin
water, bottled, generic
corn, sweet, white, raw
spices, cumin seed
spices, pepper, red or cayenne
water, bottled, generic","directions":"In a deep skillet or saucepan simmer chicken in broth, covered, turning it once, 10 minutes and remove skillet or pan from heat.
Let chicken stand in broth, covered, 20 minutes, or until just cooked through, and cool, uncovered.
Chill mixture, covered, at least until cold, about 6 hours, and up to 1 day.
Drain chicken and shred into a bowl.
Add dill, chives, and salt and pepper to taste and toss to combine well.
Peel potatoes and cut into 1/2-inch pieces.
In a 4-quart saucepan simmer water, potatoes, corn, reserved cobs, and cumin, partially covered, until potatoes are very tender, about 15 minutes, and cool.
Discard cobs and in a blender puree half of corn mixture in batches until smooth, transferring to a bowl.
Stir in remaining corn mixture, cayenne, and salt to taste.
Chill soup, covered, at least until cold, about 6 hours, and up to 1 day.
Before serving, thin soup with ice water if desired and season with salt and pepper if necessary.
Divide soup among 4 bowls and mound chicken in center.","url":"https://recipe.bluelayer.org/recipe/38593/chilled-corn-soup-with-herbed-chicken"},{"id":"38590","title":"Maple Fudge","ingredients":"syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, walnuts, english","directions":"Put maple syrup and milk in heavy saucepan.
Boil to the soft ball stage, or about 235 degrees on the candy thermometer.
Remove from heat and let cool for a few minutes.
Beat until mixture is creamy.
Add nuts.
Pour mixture into 8 inch buttered square pan and spread out evenly.
Let cool until firm.
Cut into pieces.
Store in airtight container in a cool place.","url":"https://recipe.bluelayer.org/recipe/38590/maple-fudge"},{"id":"38589","title":"Christmas Lefse","ingredients":"potatoes, raw, skin
salt, table
butter, without salt
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched","directions":"Place potatoes and salt into a pot and fill with enough water to cover.
Bring to a boil and cook until potatoes can be easily pierced with a fork.
Drain and transfer to a large bowl.
Measure in the butter and cream and mash until completely smooth.
Cover and refrigerate overnight.
Use your hands to shape the potato mixture into four even logs about 6 inches long.
Cut each log into 4 or 5 pieces.
Using just enough flour to keep the dough from sticking, roll out each portion as thinly as possible.
Flip the dough over frequently and add more flour as needed.
Adding too much flour can make the lefse tough so be careful.
Heat a lefse grill or griddle over medium heat.
Cook one at a time until the lefse are golden brown with darker brown bubbles on each side, flipping over once.
Use a flat lefse turner if you have one.
Stack finished lefse on a plate or tray and cover with a tea towel to keep them from drying out.
Once the lefse are completely cool, wrap in plastic to keep it moist.","url":"https://recipe.bluelayer.org/recipe/38589/christmas-lefse"},{"id":"38588","title":"Blueberry Pie in a Jar","ingredients":"blueberries, raw
sugars, granulated
lemon juice, raw
salt, table
water, bottled, generic
cornstarch","directions":"Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat.
Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened.
Cook and stir for 2 minutes more.
Ladle into 7 sterilized quart jars with lids and rings.
Process in a pressure canner for 5 minutes at 5 pounds of pressure.
Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool.
Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all).
Sealed jars can be stored for up to a year.","url":"https://recipe.bluelayer.org/recipe/38588/blueberry-pie-in-a-jar"},{"id":"38584","title":"Weight Watcher's Stir N Roll Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix flour and salt.
Pour Wesson oil and lowfat milk into one measuring c. and mix with fork; add in all at once to center of flour.
Stir with fork to mix.
Press into smooth ball, flattened slightly.
Place between two pcs of waxed paper.
Place paper-side-up in pie plate.
Flute edge.
Prick thoroughly with fork.
Bake 8 to 10 min at 400 degrees.
Cold and add in filling.
(The nice thing about this crust is which tears made while rolling and shaping in pie plate can be easily mended by just pinching dough back together.
Double recipe for double crust pie.)","url":"https://recipe.bluelayer.org/recipe/38584/weight-watchers-stir-n-roll-pastry-recipe"},{"id":"38580","title":"Rich 'N' Satin Chocolate Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Combine chocolate chips, corn syrup, and milk in a saucepan.
Bring to a boil over medium heat and boil 1 minute, stirring constantly.
Remove and stir in butter; blend well.
Serve with pie or pour into sterilized jars and seal for gift giving.
Stores for up to 1 month in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/38580/rich-n-satin-chocolate-sauce"},{"id":"38578","title":"Bacon-Wrapped Dates","ingredients":"bacon, meatless
dates, deglet noor
jams and preserves, apricot","directions":"Preheat the oven to 400F.
Cut the bacon slices into thirds.
Wrap a piece of bacon around each date and secure by sticking a toothpick through the bacon and into the date.
Stir the jam vigorously for 1 minute, or until it loosens up enough to thinly coat the dates.
(Alternatively, if you have a microwave, place the jam in a microwave-safe bowl and microwave on high for 30 seconds, or until barely warm.)
Dip the wrapped dates in the jam and place on a baking sheet.
Bake for 20 to 25 minutes, until the bacon is cooked.
Place the dates on a serving plate and serve warm.","url":"https://recipe.bluelayer.org/recipe/38578/bacon-wrapped-dates"},{"id":"38576","title":"Rye Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"Preheat the oven to 450.
In small bowl, mix flour and salt.
Using a fork, cut in shortening until mixture is the size of peas.
Sprinkle with water, one tablespoon at a time.
Blend lightly with fork until all flour is moistened.
Roll out on a floured board.
Carefully lift pastry into pie shell.
Prick pastry several times on the bottom and sides with fork.
Bake 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/38576/rye-pie-crust"},{"id":"38567","title":"Crumb Topping for Pie","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"In a small-medium bowl, mix together the sugar and flour.
Mix in butter with a fork or stand mixer just until the topping resembles bread crumbs.
Sprinkle generously over pie before baking.","url":"https://recipe.bluelayer.org/recipe/38567/crumb-topping-for-pie"},{"id":"38561","title":"Raspberry Streusel Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
butter, without salt
sugars, brown
oats
nuts, pecans
raspberries, raw
raspberries, raw
lemon juice, raw","directions":"Adjust oven rack to middle position; heat oven to 375 degrees.
Cut 18-inch length foil and fold lengthwise to 8-inch width.
Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges.
Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet.
(If using extra-wide foil, fold second sheet lengthwise to 12-inch width.)
Spray foil-lined pan with nonstick cooking spray.
In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds.
With machine on low, add 16 tablespoons butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes.
(If using food processor, process flour, granulated sugar, and salt until combined, about 5 seconds.
Scatter 16 tablespoons butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses.
).
Measure 1 1/4 cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan.
Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust.
Bake until edges begin to brown, 14 to 18 minutes.
While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine.
Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated.
Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.
Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.
Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling).
Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes.
Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions.
Using chef's knife, cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/38561/raspberry-streusel-bars"},{"id":"38554","title":"Blueberry Filling for Pies","ingredients":"blueberries, raw
sugars, granulated
lemon juice, raw
cornstarch
water, bottled, generic","directions":"In a heavy saucepan mix together blueberries, sugar and lemon juice.
Over medium heat bring to boil, stirring frequently.
Mix cornstarch with water to make a paste.
Pour into berry mixture, stirring constantly until thick.
Remove from heat and let cool.
You can now freeze it or use for pie.
Bake at 400*F for about 35 minutes.","url":"https://recipe.bluelayer.org/recipe/38554/blueberry-filling-for-pies"},{"id":"38551","title":"Salmon Hash with Horseradish-Dill Cream","ingredients":"fish, salmon, atlantic, wild, raw
potatoes, raw, skin
cream, whipped, cream topping, pressurized
horseradish, prepared
dill weed, fresh
vinegar, red wine
onions, spring or scallions (includes tops and bulb), raw
butter, without salt","directions":"Preheat oven to 350F.
Place salmon on baking sheet; season with salt and pepper.
Bake just until cooked through, about 18 minutes.
transfer to plate.
Cover; chill until cold.
Flake salmon into 1/2-inch pieces.
Cook potatoes in pot of boiling salted water until just tender, about 10 minutes.
Drain potatoes well; cool, peel and dice.
Whisk 5 tablespoons cream, 2 tablespoons horseradish and 2 tablespoons dill in small bowl until very thick.
Whisk in vinegar.
Season to taste with salt and pepper.
Chill.
Mash 3/4 cup diced potatoes, 1 tablespoon cream, 2 tablespoons horseradish and 1 tablespoon dill in medium bowl until almost smooth.
Lightly mix in salmon, onions and remaining potatoes.
Season with salt and pepper.
Melt butter in heavy medium nonstick skillet over high heat.
Add hash; press to compact.
Reduce heat to medium and cook until bottom is brown and crusty, about 10 minutes.
Using large spatula, turn over hash in sections.
Press lightly and cook until bottom is brown, about 5 minutes.
Turn out hash onto 2 plates.
Serve with horseradish cream.","url":"https://recipe.bluelayer.org/recipe/38551/salmon-hash-with-horseradish-dill-cream"},{"id":"38535","title":"Olive Garden Breadsticks","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
spices, garlic powder","directions":"For the dough, pour the water into a stand mixer with the sugar and yeast.
Let that sit and froth for about 10 minutes.
Then add salt, butter and 2 cups of flour.
Mix the dough with your mixer on low.
Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean.
Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces.
Roll those pieces into long snakes.
Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches between each one.
Place them in the oven with the temperature turned to 170 F. Let them rise for about 15 minutes, or until doubled in size.
Once risen, brush them with 1 1/2 tablespoons of melted butter and sprinkle them with salt.
Return them to the oven and heat oven to 400 F. Once the temperature hits 400 F, start your timer and bake them for 12-15 minutes or until golden brown.
While they are baking combine the rest of the melted butter with the garlic powder.
When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.","url":"https://recipe.bluelayer.org/recipe/38535/olive-garden-breadsticks"},{"id":"38523","title":"Caramelized Bacon","ingredients":"sugars, brown
nuts, pecans
salt, table
spices, pepper, black
spices, pepper, red or cayenne
syrup, maple, canadian
bacon, meatless","directions":"Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground.
Add the salt, black pepper, and cayenne pepper and pulse to combine.
Add the maple syrup and pulse again to moisten the crumbs.
Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching.
With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture.
Bake for 25 to 30 minutes, until the topping is very browned but not burnt.
If its underbaked, the bacon won't crisp as it cools.
While its hot, transfer the bacon to a plate lined with paper towels and set aside to cool.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/38523/caramelized-bacon"},{"id":"38507","title":"Chinese Sweet And Sour Pork Recipe","ingredients":"soy sauce made from soy (tamari)
sugars, granulated","directions":"Slice meat.
Place in small bowl with soy sauce and sugar.
Marinate in refrigerator 30 min.
Beat egg white till foamy.
Put it on the meat and fold in.
Coat each piece of meat with cornstarch.
Fry in oil till done.
Remove from pan.
Set aside.
Slice carrots diagonally.
Cook till tender-crisp.
Add in peppers, mushrooms and pineapple.
Stir together sugar, soy sauce, vinegar, cornstarch and water for sauce.
Add in to vegetables and bring to a boil.
Add in meat quickly and stir to coat with sauce.
Remove from heat.
Serve with rice.
Serves 4.","url":"https://recipe.bluelayer.org/recipe/38507/chinese-sweet-and-sour-pork-recipe"},{"id":"38475","title":"Peanut Krispie Squares","ingredients":"peanut butter, smooth style, without salt
syrups, corn, light
sugars, brown
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Line an 8 x 8 inch pan with baking paper.
Heat the peanut butter, corn syrup, sugar and butter in a saucepan over low heat while stirring.
Combine rice cereal and peanuts in a bowl.
Pour hot mixture over top.
Stir well to coat evenly.
Press in the prepared pan.
For the frosting, mix melted chocolate with peanut butter.
Frost.
Let cool in refrigerator and cut in 25 squares.","url":"https://recipe.bluelayer.org/recipe/38475/peanut-krispie-squares"},{"id":"38455","title":"Teatime Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 325F (160C).
Using electric mixer, beat butter and sugar in bowl until well combined.
Sift flour and salt into butter mixture.
Using fingertips rub mixture until moist clumps form.
Gently knead until soft dough forms.
Divide dough in half.
Press out 1 dough piece to 9.
5 inches round, about 1/4 inch; thick.
Roll lightly with rolling pin to smooth top.
Using 3 inch diameter cookie cutter, cut out in 8 cookies.
Reserve scraps.
Repat pressing, rolling and cutting with remaining dough piece.
Gather dough scraps together.
Press out dough scraps to form round and cut out additional cookies.
Arrange cookies on 2 large baking sheets.
Pierce each cookie several times with fork.
Bake until pale golden, about 12 minutes.
Cool slightly.
Transfer cookies to racks; cool completely.","url":"https://recipe.bluelayer.org/recipe/38455/teatime-shortbread"},{"id":"38446","title":"Navajo Fry Bread","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large Dutch oven or heavy pot, heat the oil over medium high heat.
I like to do this outside on a grill or using my camp chef stove so the entire house doesnt smell like frying oil.
While the oil is heating, microwave the flour in 15-second increments until it is warmed all the way through.
Do not skip this step or your dough will be difficult to work with.
To the warm flour, add the baking powder and salt and give it a quick stir.
Slowly stir in the warm water and milk.
Knead it a little until you get a smooth and stretchy dough.
If it is too sticky, add a little more flour; if it is too dry, add a little more water.
Pull off pieces of dough that are roughly half a cup in size and roll into a ball then smash that ball flat between your hands, pat/flip it back and forth between your hands, stretching around the edges as you go until you have a thin, flat round (it is a little like flipping pizza dough).
You can roll them out with a pin but hand stretching works better.
Test the oil to make sure its the right temperature by taking a small piece of dough and putting it into the oil.
If it floats and turns golden after counting to 10, it is ready.
When the oil is ready, gently fry two or three rounds at a time (if you add too many, they will stick together and the oil will cool down and they will end up strangely shaped and soggy).
Once the bottoms are golden brown, flip them and fry the other side until golden.
Remove them from the oil using tongs and allow them to drain on paper towels.
Repeat until all the dough is fried.
Top with your favorite sweet or savory toppings.","url":"https://recipe.bluelayer.org/recipe/38446/navajo-fry-bread"},{"id":"38436","title":"Pear Butter (French)","ingredients":"pears, raw
sugars, granulated","directions":"In a roasting pan mix the sugar and the pear.
Cook in a 350 to 400 degree oven stiring frequently until it becomes a golden translucent color.
Cooking time could vary because of heat and how small the pieces.
sometimes half way I take my imersion blender to it to speed things up.
When it is done place into jelly or pint jars that have been warmed in hot water.
Clean off the lip of jars and place boiled canning lids and srew on the rings and let seal.
If lid of jar isn't cleaned off properly the jars won't seal.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/38436/pear-butter-french"},{"id":"38427","title":"Chewy Pecan Pie Brittle","ingredients":"nuts, pecans
honey
syrup, maple, canadian
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
spices, cinnamon, ground
vanilla extract
salt, table","directions":"Place a medium saucepan over medium heat.
Add a tablespoon of coconut oil then add your pecans to the pan.
Toss around to coat in the oil and keep moving to help roast your pecans without burning them.
When your pecans begin to become fragrant and browned a bit, add your honey and maple syrup.
Mix well.
Once your sugar begins to thicken just a little, add your coconut oil and coconut cream concentrate.
Keep mixing with a rubber spatula to make sure your coconut cream concentrate doesnt burn.
Then add your cinnamon, vanilla extract, and a pinch of salt.
When everything is well combined, turn burner on low and let simmer for about 3-4 minutes to thicken just a bit.
(it wont get super thick, so dont expect that).
While your mixture is thickening, line a 8x8 glass baking dish with parchment paper, pressing the paper down into the sides of the dish.
Then pour your mixture into the parchment-lined baking dish and use a spoon to spread out the pecans throughout the mixture.
Place in the freezer and let freeze for an hour or more.
When you pull it from the freezer, it should be completely hardened but still have a chewyness to it.
Use a knife to break it into pieces.
Store in the freezer until serving!","url":"https://recipe.bluelayer.org/recipe/38427/chewy-pecan-pie-brittle"},{"id":"38415","title":"Cuban Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":"Mix the 2 cups whole wheat and 2 cups of the white flour together.
Add the yeast, the sugar, and the salt.
Pour in the hot water and beat for 100 strokes (or 3 minutes with a mixer).
Stir in the rest of the flour until it is no longer sticky.
Knead it for 8 minutes.
Put the dough in a metal bowl that you have sprayed with cooking spray.
Cover it with a damp towel.
Let it rise for 15 minutes.
Punch it down.
Divide it into 2 pieces.
Shape each piece into a round loaf and put them on a baking sheet that you have sprayed with cooking spray.
Cut an x in the top of each loaf.
If you want you can brush the top with water and put sesame seeds or poppy seeds on top.
Put the pan on the middle rack of a cold oven.
Put a pan of boiling water on the bottom shelf.
Heat the oven to 400 degrees.
Bake the bread for 40-50 minutes or until it is deep golden brown.
**Ifyou want to use your food processor, put all the dry into the bowl.
Turn it on and slowly add the water until the dough forms a ball.
Let it spin 20 times.","url":"https://recipe.bluelayer.org/recipe/38415/cuban-bread"},{"id":"38396","title":"Kunza Diet Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, brown
honey
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, nutmeg, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 300F.
Fill greased floured pans 1/2 thick with batter.
Bake for 1 hour.
Let dry in oven at low heat for 2 hours.
Let cool and cut into 60 square inch pieces.
Lasts forever practically.","url":"https://recipe.bluelayer.org/recipe/38396/kunza-diet-bread"},{"id":"38393","title":"Butter Crust","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Crumble mixture together just until dough forms.
Reserve and crumble 1/4 to 1/3 dough.
Press remaining dough in 9\" pie pan.
Bake at 375 degrees for 12-15 minutes.
Bake crumbs 10-12 minutes on cookie sheet.
Fill with desired filling.
Sprinkle crumbs over top.","url":"https://recipe.bluelayer.org/recipe/38393/butter-crust"},{"id":"38382","title":"Honey Nut Granola Bars","ingredients":"oats
pretzels, soft, unsalted
oil, corn, peanut, and olive
peanut butter, smooth style, without salt
honey","directions":"Line an 8x13-inch pan with wax paper, leaving some overhang on each side to easily lift bars from pan.
In a large bowl, stir together oats, pretzel pieces, and peanuts.
In a small bowl, stir together peanut butter and honey.
Stir peanut butter mixture into oat mixture until everything is well-coated and sticky.
Press into lined pan, pushing down with your fingers to make it all stick together.
Refrigerate for at least 30 minutes.
Carefully lift paper from pan and cut into bars.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/38382/honey-nut-granola-bars"},{"id":"38352","title":"Pineapple Zucchini","ingredients":"squash, summer, zucchini, includes skin, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw
sugars, granulated","directions":"Mix ingredients in a large saucepan and bring to a boil.
Simmer 20 minutes.
Fill hot jars with hot mixture and cooking liquid, leaving 1/2-inch headspace.
Adjust 2-piece lids and process in a hot water bath (15 minutes for half-pints or pints).
Yields 8-10 pints.","url":"https://recipe.bluelayer.org/recipe/38352/pineapple-zucchini"},{"id":"38350","title":"Dumpling Wrappers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine the flour and salt in a large mixing bowl and gradually stir in about 1/2 cup cold water, until the dough comes together in a ball.
The dough should be quite dry.
Turn onto a floured surface and knead until smooth and elastic, about 5 minutes, flouring as necessary to prevent sticking.
You can also do this in a food processor: add the water gradually to the flour and salt in a food processor while the machine is running, adding as much water as necessary to form a dough ballagain, the dough should be drythen let the machine run for about 15 seconds.
Finish the kneading by hand, using as much flour as necessary to keep it from sticking.
Shape the dough into a ball, dust with flour, and cover with plastic wrap or a damp towel.
Let it rest for 20 minutes to 2 hours (or longer; see headnote).
Knead the ball for a minute, then cut into 4 pieces.
On a lightly floured surface, roll each piece into a 1-inch log, then cut into 1-inch pieces and roll each one out from the center to form a 4-inch round or square, adding a bit of additional flour if necessary.
Use immediately or dust with flour, stack, and refrigerate for up to a couple of days or freeze for up to 2 weeks.
These may be used as slightly richer dumpling wrappers or for egg rolls: Add 1 egg to the flour-salt mixture, then reduce the water to a little less than 1/2 cup.
In step 3, cut the dough ball into 4 pieces and roll out each one.
Cut 3-inch squares for dumpling wrappers, 6-inch squares for egg roll wrappers.
In step 3, after cutting the dough into 4 pieces, roll out each piece into a rectangle.
Try to roll the dough as thinly as possible without ripping it, preferably to 1/8 inch thick.
Lightly dust the rectangles, fold into quarters lengthwise, then use a sharp knife to cut each folded rectangle into thin strips.
Alternatively, use a pasta machine: put the dough rectangles through the smallest setting, then roll them through the spaghetti setting.
Dust lightly with flour to prevent sticking.
Cook in boiling water just until tender, about 3 minutes, then drain, rinse, drain again, and serve immediately.
Use the dough recipe for the egg roll wrappers, then follow the instructions for noodles.","url":"https://recipe.bluelayer.org/recipe/38350/dumpling-wrappers"},{"id":"38346","title":"Almond Brittle","ingredients":"butter, without salt
nuts, almonds
sugars, granulated
syrups, corn, light","directions":"Line a baking sheet with waxed paper.
Melt butter in a skillet over medium-high heat; add almonds, sugar, and syrup.
Cook and stir the almonds until the mixture turns caramel in color, about 6 minutes.
Spread the mixture onto the prepared baking sheet in a thin layer.
Cool until the mixture hardens and break into pieces to serve.","url":"https://recipe.bluelayer.org/recipe/38346/almond-brittle"},{"id":"38336","title":"No-bake Fake Twinkies","ingredients":"lard
sugars, granulated","directions":"Thoroughly cream lard and sugar.
Use this mixture to fill a pastry bag.
Set aside.
Get a foam rubber seat cushion from your living room.
Remove upholstery from seat cushion.
Cut the foam rubber into rectangular shapes, approximately 1 1/2\" by 1 1/2 \" by 4\".
Fill your sink with hot soapy water, and wash the foam rubber pieces, rinsing carefully.
Spread out on towel to dry thoroughly, turning after 1 day.
When thoroughly dry, plunge a hot knitting needle through the narrow end, and quickly remove.
Repeat for each piece of foam rubber.
Fill the resulting tunnels using the pastry bag.
Serve on doily lined plastic plate.
Don't throw anything at ThatBobbieGirl ;-).","url":"https://recipe.bluelayer.org/recipe/38336/no-bake-fake-twinkies"},{"id":"38333","title":"Low Fat Pie Crust - Crunchy Nutty Pie Crust","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat germ, crude
sugars, brown
egg substitute, powder","directions":"Place the cereal, wheat germ or nuts, and brown sugar in a small bowl, and stir to mix well.
Stir in the egg substitute.
Coat a 9-in.
pie pan with nonstick cooking spray.
Use the back of a spoon to pat the mixture against the bottom and sides of the pan, forming an even crust.
Bake at 350 degrees (175 C.) for about 12 minutes, or until the edges feel firm and dry.
Cool the crust to room temperature and fill with a precooked filling, or fill and bake as directed in the recipe.","url":"https://recipe.bluelayer.org/recipe/38333/low-fat-pie-crust-crunchy-nutty-pie-crust"},{"id":"38323","title":"Jolly Old Nob Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour, oats, sugar, salt, baking powder, and cinnamon in the bowl of a food processor fitted with a blade attachment.
Pulse 15 to 20 times, until the oats are coarsely ground.
Add butter and pulse another 8 to 10 times, until large pieces are no longer visible.
Add milk and pulse until a sticky dough forms, about 12 to 15 more times.
Shape dough into a flat disk, cover in plastic wrap, and refrigerate until firm, at least 1 hour.
Heat oven to 375 degrees F and arrange a rack in the middle.
Place dough on a lightly floured work surface and roll out to 1/4-inch thickness.
Cut dough into 3-inch round cookies and place on baking sheet.
Gather remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.
Bake cookies until edges are golden brown and centers are no longer soft, about 15 to 20 minutes.
Remove to a wire rack and cool completely.
Repeat with remaining dough.","url":"https://recipe.bluelayer.org/recipe/38323/jolly-old-nob-cookies-recipe"},{"id":"38305","title":"Squidge","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
candies, toffee, prepared-from-recipe
candies, marshmallows
butter, without salt","directions":"grease and line a 20cm square slab pan.
place the toffees and butter in a non-stick pan.
melt gently, simmering.
add the marshmallows, stir constantly until they've completely melted.
take the mixture off the heat, pour in the rice krispies and stir quickly, before it hardens too much.
place the mixture into the slab pan and chill, uncovered, in the fridge for aprox.
1 hour.","url":"https://recipe.bluelayer.org/recipe/38305/squidge"},{"id":"38298","title":"Beet Salad With Pumpkin Seeds","ingredients":"beets, raw
vinegar, balsamic
mustard, prepared, yellow
spices, basil, dried
salt, table
spices, pepper, black
oil, olive, salad or cooking
seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, spring or scallions (includes tops and bulb), raw","directions":"Scrub beets and steam until soft.
Remove from heat and cool.
Peel and quarter beets.
Thinly slice each quarter piece into 1/2 -inch slices.
Place in bowl.
Whisk together balsamic vinegar, mustard, basil, salt and pepper.
Add olive oil and whisk until well combined.
Season with additional salt and pepper to taste.
Pour dressing over beets.
Add pumpkin seeds and green onions to beets.
Gently toss to combine.","url":"https://recipe.bluelayer.org/recipe/38298/beet-salad-with-pumpkin-seeds"},{"id":"38291","title":"Sunny Broccoli Salad With Bacon","ingredients":"broccoli, raw
fresh red onions,
seeds, sunflower seed kernels, dried
raisins, seeded
mushrooms, white, raw
salad dressing, mayonnaise, regular
vinegar, red wine
sugars, granulated
bacon, meatless","directions":"Clean and cut the whole broccoli into small pieces.
Use all of the broccoli except the end chunks.
Mix together broccoli, onion, sunflower seeds, raisins and mushrooms.
Dressing: Mix together the mayonnaise, vinegar, and sugar.
Toss dressing and bacon with salad ingredients twenty minutes before serving.
Toss again right before serving.","url":"https://recipe.bluelayer.org/recipe/38291/sunny-broccoli-salad-with-bacon"},{"id":"38286","title":"Easy Crock Pot Applesauce","ingredients":"apples, raw, with skin
water, bottled, generic
sugars, granulated
spices, cinnamon, ground","directions":"Take 6 or more pounds of your favorite apples and peel, core and slice them.
If youre feeling rustic, leave a bit of peel.
I like using my handy peeler, corer, slicer doodad, which is why it only takes me 15 minutes to throw this together.
Add the apples to the crock pot.
Add the water, and the amount of sugar and cinnamon that you choose.
What I listed was my starting point and I adjust later if I need to.
Set the crock pot for 4 hours on high, or 8-10 hours on low.
At the end of the cooking time, the apples should fall apart when you stir.
If you prefer non-chunky applesauce, run it through a food processor.
Freezes well.
I personally freeze individual servings in a silicone cupcake pan and once frozen, pop them into a freezer bag.
When you want a serving, grab an individual piece.","url":"https://recipe.bluelayer.org/recipe/38286/easy-crock-pot-applesauce"},{"id":"38275","title":"Papier-Mache Paste (Not to Eat)","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"In a saucepan mix together flour and paste over medium heat until thick and creamy.
Cool.
Add Peppermint oil.
Dip strips of newspaper, or paper bags into this mix.
Rub off excess mixter.
Place on form one layer at a time, and let dry.
(Rip paper, don't cut it for best results).","url":"https://recipe.bluelayer.org/recipe/38275/papier-mache-paste-not-to-eat"},{"id":"38274","title":"Sponge Candy","ingredients":"sugars, granulated
syrups, corn, light
vinegar, distilled
leavening agents, baking soda","directions":"Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides.
Generously butter foil.
Combine sugar, corn syrup and vinegar in heavy large deep saucepan.
Stir over medium heat until sugar dissolves.
Continue cooking without stirring until clip-on candy thermometer registers 300F, swirling pan occasionally, about 18 minutes.
Remove from heat.
Immediately add baking soda and stir until well combined (mixture will foam vigorously).
Immediately pour mixture into prepared pan.
Cool completely.
Using foil as aid, lift, candy from pan; fold down foil sides.
Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream).
(Can be made 1 week ahead.
Store airtight at room temperature.)","url":"https://recipe.bluelayer.org/recipe/38274/sponge-candy"},{"id":"38263","title":"Cuban Bread Using ABM Dough Cycle & Oven","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
oil, olive, salad or cooking
salt, table
water, bottled, generic
water, bottled, generic","directions":"ABM:.
Add all ingredients in the order directed by your ABM's manual.
Process on the dough cycle per manual's direction.
OVEN:.
DO NOT PREHEAT the oven.
When the dough cycle ends, remove the dough from the machine and divide in half.
Roll each piece into a 12-inch log.
Place 2 inches apart on a lightly greased baking sheet (or on top of parchment paper cut to fit the baking sheet :) ).
With a sharp knife or single-edged razor blade, cut 3 parallel diagonal slits in the top of each loaf.
DO NOT LET RISE.
Place in COLD oven.
Turn the heat to 375 degrees.
Bake for 30 minutes, or until the loaf sounds hollow when the bottom is tapped.","url":"https://recipe.bluelayer.org/recipe/38263/cuban-bread-using-abm-dough-cycle-oven"},{"id":"38251","title":"Macaroon Top Apple Pie Recipe","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground","directions":"PIE: Peel apples and slice into buttered 9\" or possibly 10\" glass pie plate.
Mix 1/2 c. sugar and cinnamon, add in apples, stirring sufficient to coat the slices with sugar.
Bake for 20 min in 375 degree oven while preparing the topping.
TOPPING: Cream butter and second half c. of sugar.
Add in beaten Large eggs, then sifted dry ingredients, vanilla and coconut.
Spread this completely over the top of warm apples.
Bake 30 min longer at 375 degrees till apples are tender and the crust is golden.
Cut into wedges.
Serve hot or possibly cool.
Whipped cream or possibly ice cream make a good addition.
Coconut gives the macaroon flavor, but dessert is equally good without it.
Cortlands or possibly McIntosh are best in this recipe.","url":"https://recipe.bluelayer.org/recipe/38251/macaroon-top-apple-pie-recipe"},{"id":"38241","title":"Basic Flaky Pie Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Put the flour, sugar, and salt in the food processor.
Pulse several times to mix.
Scatter the butter over the dry ingredients and pulse the machine 5 or 6 times to cut it in.
Fluff the mixture with a fork, lifting it up from the bottom of the bowl.
Scatter the shortening over the flour and pulse 5 or 6 times.
Fluff the mixture again.
Drizzle half of the water over the flour mixture and pulse 5 or 6 times.
Fluff the mixture and sprinkle on the remaining water.
Pulse 5 or 6 times more, until the dough starts to form clumps.
Overall, it will look like coarse crumbs.
Dump the contents of the processor bowl into a large bowl.
Test the pastry by squeezing some of it between your fingers.
If it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the pastry and work it in with your fingertips.
Using your hands, pack the pastry into a ball (or 2 balls if you are making a double crust) as you would pack a snowball.
If youre making a double crust, make one ball slightly larger than the other; this will be your bottom crust.
Knead each ball once or twice, then flatten the balls into 3/4-inch-thick disks on a floured work surface.
Wrap the disks in plastic and refrigerate for at least an hour or overnight before rolling.
Combine the flour, sugar, and salt in a large bowl.
Toss well, by hand, to mix.
Scatter the butter over the dry ingredients and toss to mix.
Using a pastry blender, 2 knives, or your fingertips, cut or rub the butter into the flour until it is broken into pieces the size of small peas.
Add the shortening and continue to cut until all of the fat is cut into small pieces.
Sprinkle half of the water over the mixture.
Toss well with a fork to dampen the mixture.
Add the remaining water, 1 1/2 to 2 tablespoons at a time, and continue to toss and mix, pulling the mixture up from the bottom of the bowl on the upstroke and gently pressing down on the downstroke.
Dough made by hand often needs a bit more water.
If necessary, add water 1 or 2 teaspoons at a time until the pastry can be packed.
Using your hands, pack the pastry into a ball (or 2 balls if you are making a double crust) as you would pack a snowball.
If youre making a double crust, make one ball slightly larger than the other; this will be your bottom crust.
Knead each ball once or twice, then flatten the balls into 3/4-inch-thick disks on a floured work surface.
Wrap the disks in plastic and refrigerate for at least an hour or overnight before rolling.
Combine the flour, sugar, and salt in a large bowl.
Add the butter, tossing it with the flour.
With the mixer on low speed, blend the butter into the flour until you have what looks like coarse, damp meal, with both large and small clumps.
Add the shortening and repeat.
Turning the mixer on and off, add half of the water.
Mix briefly on low speed.
Add the remaining water, mixing slowly until the dough starts to form large clumps.
If youre using a stand mixer, stop periodically to stir the mixture up from the bottom of the bowl.
Do not overmix.
Using your hands, pack the pastry into a ball (or 2 balls if you are making a double crust) as you would pack a snowball.
If youre making a double crust, make one ball slightly larger than the other; this will be your bottom crust.
Knead each ball once or twice, then flatten the balls into 3/4-inch-thick disks on a floured work surface.
Wrap the disks in plastic and refrigerate for at least an hour or overnight before rolling.","url":"https://recipe.bluelayer.org/recipe/38241/basic-flaky-pie-pastry-recipe"},{"id":"38234","title":"Crunchy Raisin Treats","ingredients":"candies, marshmallows
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
raisins, seeded
oil, corn, peanut, and olive","directions":"In a big saucepan, melt the marshmallows and butter; stir frequently until smooth.
Add Rice Krispies, raisins, and peanuts; stir well to mix.
Pat mixture into a greased 13x9 inch pan.
Let cool completely.
Cut into squares.","url":"https://recipe.bluelayer.org/recipe/38234/crunchy-raisin-treats"},{"id":"38231","title":"Scotch Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"In a large mixing bowl, combine the flour and sugar.
Cut in the butter until the mixture resembles fine crumbs.
Knead the dough until smooth, about 6-10 minutes.
Pat into an ungreased 15 x 10 inch baking pan.
Pierce with a fork.
Bake at 325 F for 25-30 minutes or until lightly browned.
Cut into squares while warm.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/38231/scotch-shortbread"},{"id":"38227","title":"Chocolate Rice Krispie Squares","ingredients":"butter, without salt
candies, marshmallows
vanilla extract
cocoa, dry powder, unsweetened
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Grease a 9x13 inch cake pan with butter.
In a large pot, melt the butter and the marshmallows together over low heat, stirring constantly.
When completely melted, add the vanilla and cocoa, stirring until smooth.
Remove from the heat.
Pour in the cereal and chocolate chips and with a wooden spoon, stir until combined.
Rub some butter on your hands and pack the warm mixture into the pan, pressing it down.
Allow to cool before cutting into squares.
I store these babies in the pan at room temperature, with a good covering of Saran wrap on them.
For extra over-the-top chocolatey goodness, you could melt 3 oz.
of chocolate chips and drizzle it over the top.
Let cool and then cut into squares.","url":"https://recipe.bluelayer.org/recipe/38227/chocolate-rice-krispie-squares"},{"id":"38197","title":"Natvia Pumpkin Pie Protein Slice","ingredients":"oats
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Preheat oven to 180 degrees Celcius.
In one bowl mix first six ingredients together (oat flour, cinnamon, nutmeg, baking powder, baking soda and protein powder).
In a seperate bowl mix wet ingredients (pumpkin, egg whites, yoghurt) and Natvia together.
Fold wet ingredients into dry ingredients and mix until well combined.
Fold through almonds and any other optional ingredients you wish to add (for example, walnuts, cranberries, raisins etc).
Pour batter into a slice tray lined with baking paper.
Baket at 180 degrees for 25 minutes or until skewer comes out clean.
Tip - Spread light cream chesse onto Pumpkin slice, sprinkle with Natvia and top with almond, Basil and cashew spread.","url":"https://recipe.bluelayer.org/recipe/38197/natvia-pumpkin-pie-protein-slice"},{"id":"38180","title":"Healthy Barley \"Chocolate\" Cream","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
water, bottled, generic","directions":"Add the barley flour and sugar to a mug.
Gradually add hot water whilst blending the ingredients together with a spoon until you come to your preferred consistency.
If you blend to a firm consistency like this, it looks very much like chocolate cream.
You can eat this delicious cream on it's own when you're craving something sweet.
Generously cover a piece of Oil-free Carrot Gingerbread with this cream for a delicious dessert!.","url":"https://recipe.bluelayer.org/recipe/38180/healthy-barley-chocolate-cream"},{"id":"38178","title":"Korean BBQ Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soy sauce made from soy (tamari)
lemon juice, raw
sugars, brown
honey
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
spices, ginger, ground
oil, sesame, salad or cooking
spices, pepper, black
seeds, sesame seeds, whole, dried","directions":"Instructions.
Rinse chicken pieces.
Trim off excess fat.
Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide).
Mix the marinade ingredients in a bowl until the sugar has dissolved.
Coat the chicken pieces with the marinade.
Marinate for about 30 minutes in the refrigerator.
Preheat a skillet over medium high heat.
Add the chicken pieces, reserving the marinade.
Cook until cooked through and slightly caramelized, about 2 minutes each side.
(The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry.
You can slightly reduce the heat to avoid burning, if needed.
).","url":"https://recipe.bluelayer.org/recipe/38178/korean-bbq-chicken"},{"id":"38173","title":"Unyeasted Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic
honey
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a baking sheet.
In a large mixing bowl, sift whole wheat flour, bread flour, salt and baking powder.
Sift three more times.
Mix in 1/4 cup oil.
In a separate bowl, dissolve honey in water.
Stir into flour mixture.
Mix just until a sticky dough pulls together.
Turn dough out onto a well floured surface and divide into four pieces.
Form pieces into desired shape.
Place loaves on lightly greased baking sheet.
Bake in preheated oven for 18 minutes.
Remove from oven, brush with remaining 2 tablespoons oil and bake for 10 to 15 minutes longer, until bottom of loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/38173/unyeasted-bread"},{"id":"38159","title":"Sliced Potatoes with Bacon and Parsley","ingredients":"potatoes, raw, skin
salt, table
vinegar, cider
sugars, granulated
salt, table
bacon, meatless
onions, raw
soup, beef broth or bouillon canned, ready-to-serve
parsley, fresh","directions":"Place potatoes in a large pot with enough water to cover by several inches.
Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil.
Cook until potatoes are just tender when pierced with a knife.
Do not overcook.
Drain, cool, and transfer to a bowl.
While the potatoes cook, combine the vinegar, sugar, and remaining salt in a small saucepan and place over medium heat until sugar is dissolved.
Drizzle over the potatoes, and gently toss to coat.
Saute bacon in a large skillet placed over medium-low heat, stirring frequently until browned and crisp.
Remove with a slotted spoon; drain on paper towels.
Drain excess fat from skillet, leaving a thin coat of bacon grease in skillet.
Saute onions in skillet with the reserved bacon grease until translucent but not browned.
Pour in the beef broth and bring to a boil over high heat.
Reduce heat to a simmer and cook until reduced by half; about 20 minutes.
Pour the broth mixture over the potatoes, and sprinkle with the bacon and chopped parsley.
Gently stir, and serve immediately.","url":"https://recipe.bluelayer.org/recipe/38159/sliced-potatoes-with-bacon-and-parsley"},{"id":"38154","title":"Cheesy Spinach & Artichoke Dip","ingredients":"artichokes, (globe or french), raw
spinach, raw
salad dressing, mayonnaise, regular
cheese, parmesan, hard
cheese, mozzarella, low sodium
spices, garlic powder","directions":"Heat the oven to 350 degrees F. Mix all ingredients and spoon into a 9-inch quiche dish or pie plate.
Bake for 20 minutes or until heated through.
Serve with crackers and assorted cut-up fresh vegetables.","url":"https://recipe.bluelayer.org/recipe/38154/cheesy-spinach-artichoke-dip"},{"id":"38146","title":"Shoo Fly Pie Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
water, bottled, generic
molasses
leavening agents, baking soda","directions":"Mix together the flour and brown sugar in a large bowl.
Slowly mix in the butter.
Set aside one cup of this mix for topping the cake.
In another bowl mix together the boiling water, molasses, and baking soda.
Slowly stir this mixture in to the dry mix bowl.
Grease and flour a 9x13 pan.
Pour the mixture into the pan and top with the remaining crumb topping.
Bake at 350 degrees for 40 - 45 minutes.","url":"https://recipe.bluelayer.org/recipe/38146/shoo-fly-pie-cake"},{"id":"38143","title":"A Dramatically Easy Way to Peel Chestnuts with a Pressure Cooker","ingredients":"nuts, chestnuts, european, dried, peeled
water, bottled, generic","directions":"Put a cut into the bottom of each chestnut using the heel of a knife.
The cut should be about 5 mm, and you just need to pierce the outer shell!
Put the pierced chestnuts and 1 cup of water in a pressure cooker, bring up to pressure over high heat, then cook under pressure for 7 minutes over medium heat.
Turn the heat off, and bring the pressure down by running cold water over the lid.
When the pressure gauge comes down, remove the lid.
The chestnuts will be hot to start, so remove out one at a time with a spoon, covering with the lid each time to keep the rest warm.
Dip the hot chestnuts in a bowl of cold water quickly, then start peeling with a spoon.
One!
Two!
Three!
Soak the peeled chestnuts in water.
If you want to eat the chestnuts as is, let the pressure of the cooker come down naturally and then start peeling.","url":"https://recipe.bluelayer.org/recipe/38143/a-dramatically-easy-way-to-peel-chestnuts-with-a-pressure-cooker"},{"id":"38134","title":"Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cream, sour, cultured
spartan, real semi-sweet chocolate baking chips,","directions":"butter a 8-ince pie plate.
in a small mirowave-safe bowl mix chocolate syrup and chocolate chips microwave on high until hot around (40 seconds) mixture should be smooth.
set aside 1/4 cup of mixture.
mix the remaining chocolate mixture and cereal in a medium mixing bowl you are coating the cereal with chocolate.
press the mixture over bottom and sides of the pie plate.
freeze until firm this should take around 10-15 minutes.
now combine the chocolate you set aside and the sour cream in a small bowl and mix well.
Now on the pie crust spread 1/2 the ice cream in the pie pan.
now drizzle about 1/2 the sour cream mixture onto it.
top the rest of the ice cream on it and drizzle the remaining sour cream mixture onto it.
freeze pie until firm.
This should take about an hour.","url":"https://recipe.bluelayer.org/recipe/38134/chocolate-chip-ice-cream-pie"},{"id":"38126","title":"Roasted Strawberries","ingredients":"strawberries, raw
sugars, granulated","directions":"Preheat oven to 400 degrees F. Quarter the large strawberries and halve the smaller ones.
Place the strawberries in a 9-inch pie plate or 8x8 baking dish.
Sprinkle the sugar over the strawberries and toss several times.
Roast the strawberries for 15-20 minutes, stirring once during the baking time.
The strawberries are done when they have softened and the juices are thick and bubbly.
Cool completely and store in the fridge.","url":"https://recipe.bluelayer.org/recipe/38126/roasted-strawberries"},{"id":"38112","title":"Melted Sugar Glue for Candy Houses","ingredients":"sugars, granulated
sugars, granulated","directions":"Pour sugar into a heavy pot.
Place over medium heat and cook, stirring often, until the sugar melts and liquefies - about 5 to 10 minutes.
Watch closely to avoid burning, and be very careful handling it because it is extremely hot.
Use to glue gingerbread cookie or graham cracker pieces together to make candy houses.","url":"https://recipe.bluelayer.org/recipe/38112/melted-sugar-glue-for-candy-houses"},{"id":"38105","title":"Spider Web Topping for Pies, Cheesecakes, Tarts....","ingredients":"cream, sour, cultured
sugars, granulated
spartan, real semi-sweet chocolate baking chips,","directions":"Simply mix the sour cream and sugar together with a whisk and pour it over a cooled pumpkin pie, cheesecake, or tart; smooth.
Drizzle the chocolate syrup over the sour cream mixture; making several concentric circles, ending with a dot in the center.
Make the web design by drawing a toothpick from the center dot of syrup to the outer edge, continuing around the dessert until the web design is complete.
Chill until firm.","url":"https://recipe.bluelayer.org/recipe/38105/spider-web-topping-for-pies-cheesecakes-tarts"},{"id":"38100","title":"Flat (Out) Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"In a large bowl, mix together yeast and 3/4 cup water; let stand 5 minutes.
Add remaining 1/2 cup water, flour, sugar, salt, and olive oil; mix until a dough is formed.
Turn dough out onto a lightly floured work surface and knead until firm, about 5 minutes.
(Or use your Kitchen Aid mixer to knead the dough).
Lightly oil a large bowl and add dough.
Cover with plastic wrap and keep in a warm place; let rise until dough has doubled in size, about 2 hours.
Divide dough into 8, 2 oz.
pieces.
Roll each piece of dough out to an 1/8-inch-thick oblong circle; cover dough with a clean towel.
Heat griddle over high heat and lightly coat with olive oil.
Working with one piece of dough at a time, uncover and add to griddle.
Cook flatbread until bubbling and brown, 40 seconds to 1 minute, then turn and continue cooking 20 seconds more.
Remove flatbread from heat; wipe griddle clean.
Repeat process with remaining pieces of dough.","url":"https://recipe.bluelayer.org/recipe/38100/flat-out-bread"},{"id":"38093","title":"Apricot and Coconut Biscuits","ingredients":"apricots, dried, sulfured, uncooked
butter, without salt
syrup, maple, canadian
sugars, granulated
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats","directions":"Preheat the oven to 180C/160C Fan/Gas 4.
Line two baking trays with baking paper.
Cut the apricots into raisin-sized pieces.
Heat the butter, golden syrup and caster sugar in a pan, stirring, until the butter melts and the sugar starts to dissolve, but don't let the mixture boil.
Remove the pan from the heat and leave to cool slightly.
Stir in the flour, coconut, oats, and apricots.
Place level tbsps of the mixture onto baking trays, leaving room between each one to spread.
You'll get about 8 on most trays, so you'll need to cook them in batches.
Bake for 10-12 minutes, or until they start to turn golden at the edges.
Leave on the tray to cool for 5 minutes - this will help them firm up as they'll be very soft when they come out of the oven.
Remove to a wire tray and continue to cook the rest of the dough.","url":"https://recipe.bluelayer.org/recipe/38093/apricot-and-coconut-biscuits"},{"id":"38092","title":"Dedes Cheese Straws","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
cheese, cheddar
butter, without salt","directions":"Position the oven racks in the top and bottom thirds of the oven.
Preheat the oven to 375F.
Butter 2 baking sheets.
To make the dough, in a small bowl, combine the flour, salt, and cayenne.
Set aside.
In a heavy-duty mixer fitted with the paddle, cream the cheese and butter on medium speed until smooth and well combined.
Gradually add the flour mixture.
Mix on low speed until smooth.
(The dough can also be made in the bowl of a large food processor: grate the cheese with the grating blade, then transfer the cheese to a bowl and insert the metal blade.
Pulse the dry ingredients to combine, then add the butter and cheese.
Process until smooth.)
Cover the bowl with plastic wrap and set aside to rest for about 15 minutes.
To shape the dough, work it in your hands; it should be soft and pliable (like Play-Doh).
Shape the dough into a cylinder and pack it into a cookie press fitted with the serrated ribbon disk.
Holding the cookie press at an angle to one of the prepared baking sheets, press the trigger twice, dragging the press away to make a long straw the length of the baking sheet.
Repeat until youve covered the sheet, spacing the ribbons of dough 1 inch apart.
Using a butter knife or offset spatula, cut each ribbon into 1- to 2-inch pieces.
Repeat with the remaining dough and the other baking sheet.
(If your cookie press extrudes the dough in fits and spurts, simply pick up the dough and reuse.)
Bake the cheese straws, rotating the baking sheets once, until lightly browned on the edges, about 20 minutes.
Remove the baking sheets to a rack to cool slightly.
Using an offset or slotted spatula, remove the individual cheese straws to cool completely.
Store the cheese straws at room temperature in an airtight container between sheets of waxed paper.
They will keep for 2 to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/38092/dedes-cheese-straws"},{"id":"38080","title":"Chewy Ginger Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
salt, table
leavening agents, baking soda
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In food processor work bowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds.
Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds.
With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds.
Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds.
Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes.
Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds.
Increase speed to medium and mix until thoroughly combined, about 10 seconds.
Scrape dough onto work surface; divide in half.
Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper.
Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes.
Alternatively, refrigerate dough 2 hours or overnight.
Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees.
Line two cookie sheets with parchment paper.
Remove one dough sheet from freezer; place on work surface.
Peel off top parchment sheet and gently lay it back in place.
Flip dough over; peel off and discard second parchment layer.
Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside.
Repeat with remaining dough until cookie sheets are full.
Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time.
Do not over bake.
Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4.
Repeat with remaining dough until all dough is used.","url":"https://recipe.bluelayer.org/recipe/38080/chewy-ginger-cookies"},{"id":"38070","title":"Balsamic Apricot and Smoke Marinade Recipe","ingredients":"spices, pepper, red or cayenne","directions":"In a small pot (one that you would thow soup in) Add all ingredients except for olive oil.
Turn stove onto lowest setting and simmer while stirring for about 5 minutes.
Remove from stove and pour in a separate dish to cool.
Place in fridge, covered with plastic wrap until completely cooled and ready to use.
3.Pour marinade over chicken breast or salmon, or anything in a ziplock bag.
Marinade chicken for at least 4 hours.
Marinade fish for 20 minutes.
Place protein on a pam sprayed piece of foil and pour all marinade over.
Close foil all around to create a pouch.
In 400 degree oven, cook 6oz piece of salmon for 10 minutes then open pouch to expose salmon and broil on low for five more minutes.
For chicken, 375 oven, 15 minutes and 3 to broil when opening pouch.","url":"https://recipe.bluelayer.org/recipe/38070/balsamic-apricot-and-smoke-marinade-recipe"},{"id":"38068","title":"Apple Betty","ingredients":"apples, raw, with skin
orange juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt","directions":"Mound apples in buttered 9 inch pie pan; sprinkle with the orange juice.
Combine remaining ingredients in bowl.
Sprinkle over apples.
Bake at 375 for 45 minutes or until apples are tender and topping crisp.","url":"https://recipe.bluelayer.org/recipe/38068/apple-betty"},{"id":"38067","title":"Malt Shop Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
ice creams, vanilla
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the chocolate cookie crumbs in an ungreased 8- or 9-inch cake pan Add the butter and stir until combined.
Using the back of a spoon to flatten the crumbs, press the mixture on the bottom and up the sides of the pan.
Allow the ice cream to soften in the container.
Place the ice cream into a large bowl.
Pour malted milk balls into the ice cream.
Using the back of a spoon, quickly press the malted milk balls into the ice cream.
Transfer the ice cream to the pie pan (with the crust already in it).
Smooth the top with the back of a spoon.
Freeze immediately.
Place the heavy cream, marshmallow fluff, malted milk powder, and chocolate syrup into a bowl
Beat with an electric mixer for 3-4 minutes, or until soft peaks form.
Spread the topping evenly over the pie.
Freeze for at least 2 hours.","url":"https://recipe.bluelayer.org/recipe/38067/malt-shop-pie"},{"id":"38057","title":"Cherry Cream Cheese Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
butter, without salt
jams and preserves, apricot
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cherries, sweet, raw","directions":"In a food processor or electric mixer, combine the flour, cream cheese, and butter.
With your hands, gather the dough into a ball, flatten it, and wrap in plastic wrap.
Refrigerate for at least 1 hour or up to 24 hours.
Preheat oven to 375-degrees F. Butter a baking sheet.
Divide the dough into 2 equal pieces.
Roll each piece out on a floured surface to a 12x8-inch rectangle.
Spread each with 1/4 cup of the jam.
Top each with 1/2 cup coconut and 1/2 cup cherries.
Starting at the longer end, roll each up jelly-roll style.
Seal the seam with your fingers.
Cut each roll into 12 slices.
Place cookies on prepared sheet.
Slightly flatten each cookie so they are of even thickness.
Bake 25 minutes or until golden brown.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/38057/cherry-cream-cheese-cookies"},{"id":"38052","title":"Joanne's Pumpkin Patch Paradise","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
oil, corn, peanut, and olive
peanut butter, smooth style, without salt
butter, without salt
sauce, worcestershire
salt, table
spices, garlic powder
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 250 degrees F (120 degrees C).
Grease a 10x15-inch baking sheet.
Combine corn cereal, rice cereal, pretzels, and peanuts in a large bowl.
Heat peanut butter, butter, Worcestershire sauce, salt, and garlic powder in a saucepan over high heat until peanut butter is melted, about 5 minutes.
Pour mixture over cereal mixture and toss to evenly coat.
Spread cereal mixture over prepared baking sheet.
Bake in the preheated oven, stirring every 15 minutes, until cereal mixture is dry, about 1 hour.
Allow to cool.
Stir candy corn and chocolate pieces into cereal mixture before serving.","url":"https://recipe.bluelayer.org/recipe/38052/joannes-pumpkin-patch-paradise"},{"id":"38050","title":"Pecan Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"In a mixing bowl, combine the flour, pecans, sugar, and salt.
Mix well.
Add the butter and mix until the mixture resembles coarse crumbs.
Add the water and let sit for 1 minute.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and place it on a lightly floured surface.
Roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick.
Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9 by 2-inch deep-dish pie pan.","url":"https://recipe.bluelayer.org/recipe/38050/pecan-pie-crust"},{"id":"38039","title":"Cheese Crackers","ingredients":"cheese, cheddar
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Grate the cheese and allow to soften to room temperature.
Blend cheese, butter, flour, salt and pepper together.
Mix in Rice Krispies.
From into small teaspoon sized balls and place on ungreased cookie sheet.
Press with tines of fork to make crossed indentations.
Bake at 325 degrees for 18 minutes.
Time needed to soften cheese is not included in preparation time.","url":"https://recipe.bluelayer.org/recipe/38039/cheese-crackers"},{"id":"38026","title":"Caramel Pretzel-Nut Popcorn","ingredients":"pretzels, soft, unsalted
snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
sugars, brown
syrups, corn, light
butter, without salt
salt, table
leavening agents, baking soda
vanilla extract","directions":"Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl.
Set aside.
In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter.
Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil.
Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
Remove from the heat, and stir in the salt, vanilla, and baking soda.
The mixture will foam up when you add the soda, so use a long spoon to stir.
Immediately pour the sugar mixture over the popcorn and pretzels in the bag.
Shake until evenly coated.
For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/38026/caramel-pretzel-nut-popcorn"},{"id":"38025","title":"Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"3 cups of all purpose flour in a food processor* along with 2 teaspoons each of salt and baking powder.
Give them a pulse to combine them.
Cut up cold butter into pieces.
Drop the butter into the flour and then pulse the mixture until the butter is crumbly and there are no bits larger than a pea.
Measure out 3/4 cup of hot water.
With the food processor going, very slowly pour the water in and let it mix until it just comes together.
On a clean surface, knead the dough for just a minute until it is smooth.
Use a little flour if you have to, if it is too gooey on our hands.
Form the dough into a ball, cover it with plastic wrap, and let it rest for about 30 minutes,.
Begin heating a clean, dry skillet over medium heat preferably cast iron.
Cut the dough into 12 equal portions.
Roll a portion out as thin as you can.
Its okay if it isnt perfectly round.
Carefully drop the tortilla in the hot skillet.
Let it cook 30-45 seconds or until it is just beginning to get brown spots, and is dry on the bottom.
Turn it over and let it cook on the other side.
Place the hot tortillas between some layers of towel to stay warm, and repeat with the other portions of dough.","url":"https://recipe.bluelayer.org/recipe/38025/homemade-tortillas"},{"id":"38012","title":"Chocolate Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Lightly grease a cookie sheet.
Place flour in a bowl and add the butter cut into small pieces, Rub the butter into the flour with fingertips until the mixture looks like fine bread crumbs.
Stir in the superfine sugar and chocolate chips.
Mix in enough milk to form a soft dough.
You may not have to use all the milk.
On a floured surface roll the dough to form a rectangle 4x6 inches and 1 inch thick.
Cut the dough into 9 squares.
Place on cookie sheet spacing them well apart.
Brush with a little milk and bake in a preheated 425F oven for 10-12 minutes, until biscuits are risen and golden.
Let cool slightly and serve warm with a bit of whipped cream or a hazelnut spread.","url":"https://recipe.bluelayer.org/recipe/38012/chocolate-biscuits"},{"id":"38004","title":"Pineapple Fluff - Sugar Free (With Variation)","ingredients":"pineapple, raw, all varieties
sugars, granulated
sugars, granulated
sugars, granulated
sugars, granulated
sugars, granulated","directions":"Pineapple Fluff: Combine the Pineapple and pudding Mix.
Fold in the Cool Whip.
Cherry White Chocolate Dessert: Combine the Cherry pie filling and pudding Mix.
Fold in the Cool Whip.","url":"https://recipe.bluelayer.org/recipe/38004/pineapple-fluff-sugar-free-with-variation"},{"id":"38001","title":"Low Carb Meat-Lover's Pizza","ingredients":"butter, without salt
tomato sauce, canned, no salt added
pork sausage, link/patty, unprepared
pepperoni, beef and pork, sliced
cheese, mozzarella, low sodium
mushrooms, white, raw","directions":"Preheat oven to 450 degrees .
Heat a medium oven-proof skillet over low heat.
Brush one side of low-carb lavash (3 net grams carbs)with half the butter.
Place the lavash, butter-side-down, in the skillet and cook for 45 seconds.
Brush with remaining butter and turn the lavash over to brown the other side.
Remove skillet from heat.
Spread tomato sauce evenly over the lavash.
Top with the sausage, pepperoni, and cheese.
Add mushrooms, fresh or canned, if desired.
Place skillet into the hot oven and bake 10 minutes, till pizza is bubbly and cheese is golden.
Remove skillet from oven (use a pot holder - the handle will be HOT).
Slide pizza out of skillet and cool 1 or 2 minutes.
Cut into 6 pieces and serve.","url":"https://recipe.bluelayer.org/recipe/38001/low-carb-meat-lovers-pizza"},{"id":"37999","title":"Caramel Popcorn - No Bake - Yummo!","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
sugars, brown
syrups, corn, light
leavening agents, baking soda
vanilla extract","directions":"Pop popcorn and remove any unpopped kernals.
Set aside.
You should have approx 20 cups of popped popcorn.
Place two or three baking trays or cookie trays on your bench top.
You'll spread the hot caramel coated popcorn onto these later.
Use the largest saucepan/stockpot or boiler that you can find.
Add the butter, brown sugar and syrup.
Over heat, bring to the boil and boil for approx 4-5 minutes.
Stir fairly constantly with a wooden spoon.
Remove from heat.
Add the bicarb soda and the vanilla essence.
Stir well.
Add half of the popcorn and quickly stir to coat in the hot caramel mix.
Add remaining popcorn and nuts(if you have chosen to add them as an optional extra).
Stir thoroughly to cover the popcorn evenly.
Work quickly.
Spread the popcorn over your baking dishes or cookie trays.
Break up clumps of popcorn with your wooden spoon.
After about a minute the popcorn should be cool enough to handle carefully.
Break up the popcorn to smaller sized pieces.
As a variation you can roll popcorn into balls the size of a scoop of ice-cream and push them into ice-cream cones.
Great for childrens parties.
(The flat based cones work best for this- much easier to place on your bench to cool).
Cool and store in an airtight container.
Will keep for about a week (if it lasts that long without being gobbled up!
).
UPDATE: I made these on a wet and very humid day and the popcorn was 'sticky'.
I haven't had this problem before and have made this popcorn recipe a dozen times.
Placed in a baking dish and heated at 120C for about 20 minutes.
Stirring every 5 minutes or so.
Really took away the stickiness and made the popcorn crunchy.","url":"https://recipe.bluelayer.org/recipe/37999/caramel-popcorn-no-bake-yummo"},{"id":"37993","title":"Scallion Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
salt, table
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
oil, sesame, salad or cooking","directions":"Sift flours into work bowl of a food processor fitted with a metal blade; add salt and oil.
Add water in a thin stream while blade is running; stop after adding 1 c of boiling water and check consistency.
Dough should be firm and pliable, barely sticky, and forming a ball.
If necessary, add more water a little bit at a time.
Remove dough from machine, place in a bowl, cover with a damp towel, and refrigerate 30-60 minutes to allow the gluten to relax.
Divide dough into six pieces.
Roll each piece into a rough rectangle 1/8\" thick.
Brush lightly with toasted sesame oil (the dough should barely glisten) and sprinkle with scallions.
Roll tightly like a jelly roll.
Twist the resulting \"cigar\" into a spiral with the seam on the inside.
Using a rolling pin, roll each spiral out into a thin pancake, 5-6\" in diameter.
Fry each spiral in very hot oil, 2-3 minutes on each side, until edges are crispy and pancakes are golden brown.
Cut into wedges and serve with light soy sauce or ponzu sauce.","url":"https://recipe.bluelayer.org/recipe/37993/scallion-pancakes"},{"id":"37989","title":"Parmesan Chicken Tenders","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
parsley, fresh
spices, oregano, dried
spices, paprika
salt, table
spices, pepper, black","directions":"Put all but chicken in to a large one gallon zip-lock bag.
Put chicken in one piece at a time and coat well.
Put chicken on greased cookie sheet and bake for 45 minutes at 350*.","url":"https://recipe.bluelayer.org/recipe/37989/parmesan-chicken-tenders"},{"id":"37984","title":"Crispy Baked Tofu Fingers","ingredients":"tofu, raw, regular, prepared with calcium sulfate
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spices, pepper, black
egg, white, raw, fresh
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, garlic powder","directions":"Drain tofu and place in a tofu press until most of the water is out.
If you do not have a tofu press, wrap tofu in a kitchen towel and place in a bowl topped with a heavy pot or can.
Let it soak for 20 minutes.
Remove from the towel and wrap in paper towel to soak up the rest of the moisture.
Preheat oven to 400 degrees F and line a baking sheet with cooking spray or parchment paper.
While the tofu is draining, blend cereal in a food processor until it becomes a fine powder.
Get 2 small bowls and place ground cereal in one of them.
Add lemon pepper to cereal and mix until combined.
In the other bowl mix, together egg whites, mustard, salt, pepper, and garlic powder.
When the tofu is mostly dry, cut it into strips.
I cut 8 strips crosswise and cut each of the 8 strips into 3 more strips for a total of 24 strips.
You can choose the size of your pieces.
You might need more coating if you make smaller pieces though.
Coat each piece of tofu in the egg mixture and then roll in cereal mixture and place on baking seat.
Repeat with remaining strips.
Place in the oven for 20 minutes, flipping halfway through.
Remove from oven and serve.","url":"https://recipe.bluelayer.org/recipe/37984/crispy-baked-tofu-fingers"},{"id":"37981","title":"Caramelized Brown Butter Rice Krispies Treats","ingredients":"butter, salted
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line rimmed sheet pan with parchment paper or wax paper, or butter it well.
In a large pot, melt butter over medium-low heat.
It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty.
Watch closely and stir often.
When butter is evenly browned, stir in marshmallows.
(If using unsalted butter, stir in 1/8 teaspoon salt.)
Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes.
Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula.
Scrape into prepared pan and press down lightly.
If necessary, butter hands to press mixture flat.
Let cool, and cut into squares or bars.","url":"https://recipe.bluelayer.org/recipe/37981/caramelized-brown-butter-rice-krispies-treats"},{"id":"37965","title":"Boiling Water Pie Crust Recipe","ingredients":"lard
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Shortening should be at room temperature.
Add in boiling water and whip till it is very light and creamy.
Add in flour and salt a little at a time, whipping till you can no longer whip the heavy mix.
Continue to mix till the mass of dough cleans the bowl and can be formed into 1 ball.
Chill to refrigeratethe dough.
After chilled, dough may be used immediately or possibly stored for a couple of days.
Sufficient for 2 double crust pies.","url":"https://recipe.bluelayer.org/recipe/37965/boiling-water-pie-crust-recipe"},{"id":"37962","title":"Chocolate Strawberry Hearts","ingredients":"candies, semisweet chocolate
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
strawberries, raw","directions":"Special equipment: short wooden skewers or long toothpicks
Put the chocolate and coconut oil in a glass bowl over a pot of simmering water to melt.
While the chocolate is melting, cut the strawberries in half from top to bottom.
Slice a little \"v\" shape into the middle of each half, in order to turn them into hearts.
Place on a paper towel-lined plate to dry for 5 minutes.
Pierce each strawberry half on a slight diagonal with a wooden skewer or long toothpick (to look like an arrow going through).
Dip the strawberries into the melted chocolate, covering them entirely.
Refrigerate until set, 30 minutes to 1 hour.","url":"https://recipe.bluelayer.org/recipe/37962/chocolate-strawberry-hearts"},{"id":"37961","title":"Pumpkin Pie Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
water, bottled, generic
salt, table
butter, without salt
sugars, granulated
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
spices, cardamom
sugars, granulated","directions":"Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes.
Drain seeds but do not rinse.
Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
Preheat oven to 250 degrees F (120 degrees C).
Line a baking sheet with aluminum foil.
Melt butter in a large microwave-safe bowl until melted, about 1 minute.
Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices.
Spread seeds out onto the prepared baking sheet in a single layer.
Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour.
Stir several times during baking.
Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.","url":"https://recipe.bluelayer.org/recipe/37961/pumpkin-pie-seeds"},{"id":"37938","title":"Coconut Palm Sugar Toffee Candy","ingredients":"cock brand, palm sugar,
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with parchment paper.
Melt sugar and butter together in a saucepan over medium heat.
Heat, stirring frequently, to 310 degrees F (155 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Remove from heat.
Stir 3/4 of the coconut into the butter mixture.
Spread butter-coconut mixture into the prepared baking sheet.
Sprinkle chocolate chips over the top.
When the chocolate chips melt, spread the chocolate over the top and sprinkle with remaining coconut.
Cool completely before breaking into pieces.","url":"https://recipe.bluelayer.org/recipe/37938/coconut-palm-sugar-toffee-candy"},{"id":"37908","title":"Honey Sesame Snaps","ingredients":"seeds, sesame seeds, whole, dried
sugars, granulated
honey","directions":"Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat.
Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
Line a cookie sheet with parchment paper.
Pour mixture into sheet and smooth top.
Allow to cool slightly, using a sharp knife, cut into pieces.
Let cool completely, and then break into pieces.
Will keep in an airtight container for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/37908/honey-sesame-snaps"},{"id":"37904","title":"Easy Pie Crust- Single Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, parmesan, hard","directions":"Bring butter and cream cheese to room temperature.
Mix all ingredients together with two knives or by hand until it forms a ball.
Turn out onto a floured board and knead until smooth.
Roll out to the desired thickness and line the pie plate.
Bake according to the directions for the pie you are making, usually 10 minutes at 425 degrees and then 30-40 minutes more at 350 degrees.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/37904/easy-pie-crust-single-crust"},{"id":"37884","title":"London Broil","ingredients":"beef, grass-fed, ground, raw
spices, ginger, ground
oil, sesame, salad or cooking
oil, olive, salad or cooking
soy sauce made from soy (tamari)
spices, garlic powder
sugars, brown
orange juice, raw","directions":"Score meat on the diagonal on one side, and pierce with a fork on the other.
Put all ingredients for marinade in Large Zip Lock bag.
Close bag and squeeze to mix ingredients together.
Add Meat, seal bag and refrigerate over night.
I usually check the meat at few times and squish around in the bag to make sure flavors are evenly distributed.
Grill on High for 5-6 minutes per side (for a good medium rare).
You don't want to over cook.
IMPORTANT: Allow meat to rest for at least 10 minutes.
Slice against the grain in thin slices.","url":"https://recipe.bluelayer.org/recipe/37884/london-broil"},{"id":"37879","title":"Bay Delight","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
martha white foods, martha white's buttermilk biscuit mix, dry
butter, without salt
nuts, walnuts, english
milk, canned, condensed, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 150C.
Crush biscuits and mix with the butter, press mix into a swiss roll tin.
Break chocolate bars into pieces, mix with the nuts and cover biscuit base.
Drizzle over the condensed milk and top with the coconut.
Bake for 20 minutes, cool then refrigerate overnight.","url":"https://recipe.bluelayer.org/recipe/37879/bay-delight"},{"id":"37877","title":"Marinated Olives and Feta","ingredients":"oil, olive, salad or cooking
spices, oregano, dried
spices, thyme, dried
spices, rosemary, dried
spices, pepper, black
olives, ripe, canned (small-extra large)
cheese, feta","directions":"Heat a 9-inch skillet over low heat.
Add olive oil and allow to warm.
Add oregano, thyme, rosemary, and black pepper.
Allow the herbs to infuse the oil for about 3 minutes.
Add the olives and combine.
Turn off the heat and allow to cool to room temperature.
Cube feta cheese into bite size pieces.
Add to olives.
Allow to marinate for 2 hours or more.
Pour into a decorative bowl and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/37877/marinated-olives-and-feta"},{"id":"37873","title":"Bran Cereal Pie Crust","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees F.
Combine the bran and flour together in a small mixing bowl.
Add the margarine and cut in, until the mixture resenbles coarse oatmeal.
Add the milk and stir until all ingredients are moistened.
Do not over stir!
Press the crumbly mixture evenly around the sides and bottom of a 9-inch pie pan.
Prick the bottom and sides with a fork.
Bake for 12 minutes or until very lightly browned.
Bear in mind that this crust will be cooked again when you have filled it, although it does not need to be.
Cool your crust before filling.","url":"https://recipe.bluelayer.org/recipe/37873/bran-cereal-pie-crust"},{"id":"37860","title":"Cocoa-Glazed Carrots and Onions","ingredients":"onions, raw
carrots, raw
butter, without salt
lemon juice, raw
honey
cocoa, dry powder, unsweetened
spices, ginger, ground","directions":"Place onions in a bowl and cover with boiling water.
Let stand for 2 to 3 minutes.
Meanwhile, place carrots in a nonstick frying pan.
Brely cover with water and bring to a boil over high heat.
Reduce heat, cover and simmer gently until carrots are just tender when pierced (7 to 10 minutes).
Drain carrots and set aside.
While carrots are cooking, drain onions, then peel skins off and discard them.
Also trim root and stem ends of onions.
Once carrots are cooked and drained, place onions in pan used for carrots, barely cover with water, and bring to a boil over high heat.
Reduce heat, cover and simmer gently until onions are tender when pierced (10 to 15 inutes).
Drain onions; set aside.
In pan, combine 1 tablespoon water, butter, lemon juice, honey, cocoa and ginger.
Stir over meidum-high heat until well blended.
Add carrots and onions.
Stir gently over high heat until sauce is thick enough to cling to vegetables (2 to 3 minutes).","url":"https://recipe.bluelayer.org/recipe/37860/cocoa-glazed-carrots-and-onions"},{"id":"37853","title":"French Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Combine yeast and 1/4 cup warm water in a large bowl and let yeast dissolve.
Add salt, the rest of the water and a splash of olive oil.
Add the flour one cup at a time, stirring in between additions.
The dough will gradually stiffen and pull away from the sides of the bowl.
Once all of the flour has been added and the dough comes together and pulls away from the sides of the bowl, turn the dough out onto a lightly floured surface and knead for 6-8 minutes until it turns smooth and springy to the touch.
Wash out and butter the bowl you just used to mix the dough.
Place the dough back inside it and cover with a piece of plastic wrap.
Set it in a warm place and allow dough to rise until doubled in size.
Depending on the warmth of your kitchen it will take between 1-2 hours to rise.
Once the dough is done rising, take it out of the bowl, punch it down and cut the dough into two equal halves.
Preheat oven to 350 F.
Now its time to shape the loaves.
I generally flatten the dough with a rolling pin till its relatively even and then fold the long edges into each other.
Flip it over so the smooth side is on top.
Place the loaves on a baking sheet, slash the tops of the loaves with a knife several times and spray with a fine mist of water.
Place in a 350 F oven and bake for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/37853/french-bread"},{"id":"37797","title":"Homemade Sesame Seed Sweet Snacks","ingredients":"seeds, sesame seeds, whole, dried
sugars, granulated
water, bottled, generic
vanilla extract","directions":"Heat a pan on low heat, add sesame seeds and roast until golden in colour.
Remove from heat and keep aside.
Nest place the sugar and water in a thick bottomed pan over medium heat.
Heat for about 10 minutes to melt the sugar.
Now take the roasted sesame seeds from the pan and add them into the syrup along with the vanilla.
Mix it thoroughly until sesame seeds are fully coated.
Immediately pour this mixture on top of a greased surface.
Roll into an even big round, using a greased rolling pin.
(Press it to 1/4 inch thickness.)
Cool the mixture and cut into rectangle or square pieces.
Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/37797/homemade-sesame-seed-sweet-snacks"},{"id":"37793","title":"Devonshire Splits","ingredients":"leavening agents, yeast, baker's, active dry
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
salt, table","directions":"Mix together the yeast, the teaspoon of sugar and the warm milk.
Leave in a warm place for 20 to 30 minutes, until frothy.
Rub the butter into the flour and stir in the 1 oz of sugar and the salt.
Add the yeast liquid to the flour and mix to a soft dough.
Knead on a floured surface until smooth and elastic.
Leave covered in a warm place for about an hour until doubled in size.
Knock back, knead again and divide into 16 pieces.
Mould into neat bun shapes and place on floured baking sheets.
Leave once again in a warm place until well risen.
Bake in a preheated oven at 425 degrees F or Mark 7 for approximately 15 minutes until pale golden in colour.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/37793/devonshire-splits"},{"id":"37792","title":"Tartine's Country Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
rice flour, white, unenriched","directions":"Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour.
Put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix.
Use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter.
Cover with a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days.
When starter begins to show signs of activity, begin regular feedings.
Keep the starter at room temperature, and at the same time each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix (50 grams of each is fine).
When starter begins to rise and fall predictably and takes on a slightly sour smell, its ready; this should take about 1 week.
(Reserve remaining flour mix for leaven.)
Make the leaven: The night before baking, discard all but 1 tablespoon of the mature starter.
Mix the remaining starter with 200 grams of warm water and stir with your hand to disperse.
Add 200 grams of the white-wheat flour mix and combine well.
Cover with a towel and let rest at room temperature for 12 hours or until aerated and puffed in appearance.
To test for readiness, drop a tablespoon of leaven into a bowl of room-temperature water; if it floats its ready to use.
If it doesnt, allow more time to ferment.
Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams of warm water and stir to disperse.
(Reserve remaining leaven for future loaves; see note below.)
Add 900 grams of white-bread flour and 100 grams of whole-wheat flour to bowl and use your hands to mix until no traces of dry flour remain.
The dough will be sticky and ragged.
Cover bowl with a towel and let dough rest for 25 to 40 minutes at room temperature.
Add 20 grams fine sea salt and 50 grams warm water.
Use hands to integrate salt and water into dough thoroughly.
The dough will begin to pull apart, but continue mixing; it will come back together.
Cover dough with a towel and transfer to a warm environment, 75 to 80 degrees ideally (like near a window in a sunny room, or inside a turned-off oven).
Let dough rise for 30 minutes.
Fold dough by dipping hand in water, taking hold of the underside of the dough at one quadrant and stretching it up over the rest of the dough.
Repeat this action 3 more times, rotating bowl a quarter turn for each fold.
Do this every half-hour for 2 1/2 hours more (3 hours total).
The dough should be billowy and increase in volume 20 to 30 percent.
If not, continue to let rise and fold for up to an hour more.
Transfer dough to a work surface and dust top with flour.
Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down.
Fold the cut side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf; this will become the crust.
Work dough into taut rounds.
Place the dough rounds on a work surface, cover with a towel, and let rest 30 minutes.
Mix 100 grams whole-wheat flour and 100 grams rice flours.
Line two 10- to 12-inch bread-proofing baskets or mixing bowls with towels.
Use some of the flour mixture to generously flour towels (reserve remaining mixture).
Dust rounds with whole-wheat flour.
Use a dough scraper to flip them over onto a work surface so floured sides are facing down.
Take one round, and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you, then fold them up into the middle third of the dough.
Repeat this action on the right and left sides, pulling the edges out and folding them in over the center.
Finally, lift the top corners up and fold down over previous folds.
(Imagine folding a piece of paper in on itself from all 4 sides.)
Roll dough over so the folded side becomes the bottom of the loaf.
Shape into a smooth, taut ball.
Repeat with other round.
Transfer rounds, seam-side up, to prepared baskets.
Cover with a towel and return dough to the 75- to 80-degree environment for 3 to 4 hours.
(Or let dough rise for 10 to 12 hours in the refrigerator.
Bring back to room temperature before baking.)
About 30 minutes before baking, place a Dutch oven or lidded cast-iron pot in the oven and heat it to 500 degrees.
Dust tops of dough, still in their baskets, with whole-wheat/rice-flour mixture.
Very carefully remove heated pot from oven and gently turn 1 loaf into pan seam-side down.
Use a lame (a bakers blade) or razor blade to score the top of the bread a few times to allow for expansion, cover and transfer to oven.
Reduce temperature to 450 degrees and cook for 20 minutes.
Carefully remove lid (steam may release) and cook for 20 more minutes or until crust is a rich, golden brown color.
Transfer bread to a wire rack to cool for at least 15 minutes before slicing.
The bottom of the loaf should sound hollow when tapped.
Increase oven temperature to 500 degrees, clean out pot and repeat this process with the second loaf.","url":"https://recipe.bluelayer.org/recipe/37792/tartines-country-bread"},{"id":"37783","title":"Roasted Celery Root","ingredients":"celery, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 425F
Trim and peel celery root and cut into 1-inch pieces.
In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
Stir celery root and reduce temperature to 375F
Roast celery root, stirring after the 30 minutes, 1 hour more.","url":"https://recipe.bluelayer.org/recipe/37783/roasted-celery-root"},{"id":"37782","title":"Spicy Apricot Wings","ingredients":"apricots, dried, sulfured, uncooked
apricots, dried, sulfured, uncooked
sauce, worcestershire
sugars, brown
soy sauce made from soy (tamari)
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, garlic powder
spices, paprika
spices, pepper, red or cayenne
spices, ginger, ground
chicken, broilers or fryers, wing, meat and skin, raw","directions":"Light a gas grill.
Wrap the wood chips in heavy-duty foil and pierce the foil packet with a skewer.
Add the packet to the grill.
Cover and let the wood chips begin to smoke, 5 minutes.
Meanwhile, in a large bowl, combine the apricot preserves with the Worcestershire sauce, light brown sugar, soy sauce, mustard, salt, black pepper, garlic powder, sweet paprika, cayenne and ginger.
Scrape half of the mixture into a small bowl.
Add the chicken wings to the large bowl and toss to coat well in the sauce.
Let the chicken wings stand for 5 minutes.
Grill the chicken wings, covered, over moderately high heat, turning them occasionally, until they are charred in spots and cooked through, 22 to 25 minutes.
Transfer the chicken wings to a platter and serve the reserved sauce on the side.","url":"https://recipe.bluelayer.org/recipe/37782/spicy-apricot-wings"},{"id":"37763","title":"Dutch Crunch Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
rice flour, white, unenriched","directions":"To make the bread, stir together the yeast, water, milk and sugar in the bowl of a stand mixer.
Let stand for 5 minutes until bubbles start to form on the surface.
Attach the bread hook to the stand mixer and add the oil, salt and flour.
Mix on medium-low speed until a dough ball starts to form.
Increase the speed to medium and continue kneading until a smooth, elastic dough ball forms.
Place the dough ball in a large, greased bowl.
Cover with plastic wrap and place in a turned-off oven to rise until its doubled in size, about 1 hour.
When the dough is almost done rising, make the Dutch crunch topping.
In a medium bowl, whisk together all of the topping ingredients (active dry yeast, water, sugar, oil, salt and rice flour).
Whisk vigorously until the mixture is smooth and has a thick, paste-like consistency.
It should be thick enough to hold its shape, but thin enough to slowly drip down when you hold the whisk above the bowl.
Allow the topping to sit for 15 minutes.
When the dough has doubled in size, transfer it to a lightly floured surface.
Dust the complete surface of the dough with flour.
Divide the dough into 6 pieces.
If you want to make smaller rolls, divide the dough into 8, 10 or 12 pieces.
Roll each piece of dough into a ball.
Place on a parchment-lined (or silicone-lined) baking sheet.
Place a clean towel over the baking sheet, and let sit for 15 minutes.
Preheat the oven to 380 F.
Using a spoon, cover each roll completely with a thick layer of the Dutch crunch topping.
Be generous with the topping, you want a thick layer so its able to crack properly.
Place the rolls in the oven to bake until the cracked tops turn a golden brown, about 30-40 minutes.
Allow the rolls to cool slightly before eating.
These last up to 1 week in a sealed container in the refrigerator.
The recipe for the Dutch Crunch topping was adapted from Rose Levy Beranbaums The Bread Bible.
The recipe for the Bread Rolls also was adapted from The Bread Bible and an adaptation of a recipe found on Baking Bites.","url":"https://recipe.bluelayer.org/recipe/37763/dutch-crunch-bread"},{"id":"37752","title":"Oatmeal Apple Spice Pancakes","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
oats
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
water, bottled, generic
vanilla extract
syrup, maple, canadian","directions":"Mix all the dry ingredients together and stir until combined
Add the rest of the ingredients and stir until combined
Heat up a skillet with a tad bit of butter and cook them like you would regular pancakes.
Let them lightly brown on the first side then flip them over until they are lightly browned on the other side.
*Please note that these pancakes are a little denser than regular pancakes so they will not bubble up as much.
**Alternatives: You can use sugar-free syrup or just maple flavoring (decrease amount to 1 teaspoon) in place of the regular maple syrup
You can use a combination of cinnamon and nutmeg or just cinnamon in place of the pumpkin pie spice.","url":"https://recipe.bluelayer.org/recipe/37752/oatmeal-apple-spice-pancakes"},{"id":"37750","title":"Marinade For London Broil Recipe","ingredients":"oil, olive, salad or cooking
catsup
spices, pepper, black
soy sauce made from soy (tamari)
vinegar, red wine
spices, garlic powder","directions":"Pierce London Broil on all sides with knife.
Marinate overnight, turning once.","url":"https://recipe.bluelayer.org/recipe/37750/marinade-for-london-broil-recipe"},{"id":"37749","title":"Peppery Pepita Brittle","ingredients":"butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
spices, pepper, black
spices, cumin seed
spices, pepper, red or cayenne
sugars, granulated
syrups, corn, light
water, bottled, generic
leavening agents, baking soda","directions":"Melt butter in a small saucepan over medium heat.
Add pumpkinseed kernels and next 4 ingredients (through red pepper); cook 3 minutes, stirring frequently.
Set aside.2.
Combine sugar, corn syrup, and 1/4 cup water in a medium, heavy saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves.
Cook until a candy thermometer registers 335.
Remove pan from heat; add pumpkinseed mixture and baking soda.
Working quickly, spread mixture in a thin, even layer on a baking sheet lined with parchment paper; let stand until set.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/37749/peppery-pepita-brittle"},{"id":"37737","title":"Boston Cream Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cornstarch
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
cheese, parmesan, hard
shortening, vegetable, household, composite
vanilla extract
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
shortening, vegetable, household, composite
salt, table","directions":"To Make the Cake:
Preheat the oven to 350F (150C, or gas mark 4).
Grease two 9-inch (23 cm) cake pans and line the bottoms with circles of parchment paper.
This is very important to prevent sticking!
In a large bowl, sift together the flour, granulated sugar, baking powder, cornstarch, and salt.
(You dont have to sift, but it makes for a lighter cake.)
In another bowl, combine the margarine, milk, and vanilla.
Using a mixer, mix the wet ingredients into the dry, about 1/2 cup (120 ml) at a time, and mix until smooth.
Pour into the prepared pans and bake for 40 to 45 minutes or until a cake tester comes out clean.
Let cool completely and then trace a knife around the perimeter of each cake to loosen before removing from the pans.
To Make the Creamy Filling:
Process all the filling ingredients in the food processor until smooth.
To Make the Ganache: In a medium saucepan, whisk all the ganache ingredients together over medium heat until smooth and just melted.
Do not refrigerate.
Place one cake on a serving dish.
Spread the creamy filling on top and top with the other cake, flat side up.
Pour the ganache over the top while still warmish, allowing it to drip down the sides.
Refrigerate for a few hours before cutting.","url":"https://recipe.bluelayer.org/recipe/37737/boston-cream-pie"},{"id":"37730","title":"Chocolate Shortbread II","ingredients":"butter, without salt
salt, table
sugars, granulated
vanilla extract
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 300; lightly grease two 9-inch round cake pans.
In a medium bowl, cream together the butter, salt, sugar, and vanilla, then beat in the cocoa, baking powder, and flour.
Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.
Prick the dough with a fork in an attractive pattern.
Bake the shortbread for 35-40 minutes, until it appears done around the edges.
Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm).
Transfer the wedges to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/37730/chocolate-shortbread-ii"},{"id":"37721","title":"Strawberry Fool","ingredients":"strawberries, raw
sugars, granulated
cream, fluid, heavy whipping
vanilla extract","directions":"Hull strawberries, then wash them and chop into 1/4-inch-thick pieces.
Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
Place half the strawberries and all the juice in a blender, and puree.
Pour puree back in bowl with chopped strawberries.
Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily.
Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.","url":"https://recipe.bluelayer.org/recipe/37721/strawberry-fool"},{"id":"37719","title":"Candy Corn!","ingredients":"sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
vanilla extract
orange juice, raw","directions":"Combine the powdered sugar, dry milk and salt in the bowl of a food processor.
Pulse 4 to 5 times until the mixture is smooth and well combined.
Set aside.
Combine the sugar, corn syrup and water in a 2-quart pot.
Put over medium heat, cover and cook for 4 minutes.
Add the butter, clip on a candy thermometer, and bring the mix to 230 degrees F, about 1 - 2 minutes.
When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer.
Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined.
Pour onto a half sheet pan lined with a silicone baking mat.
Cool until the mix is cool enough to handle, about 10 to 15 minutes.
Divide the dough into three equal pieces.
Add 2 drops of yellow food coloring to one piece and knead the dough until the color is consistent throughout.
Add two drops of orange to the second piece and knead until the color is consistent throughout.
Leave the third piece white.
Roll each piece of dough into a strand, about 18 inches long.
Cut each strand in half.
Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long.
Repeat with a yellow piece and an orange piece.
Lay the strands side by side and press them together using your fingers.
Cut the strand into 4-inch pieces.
Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle.
Use a wire butter slicer to cut the candies into pieces.
If you don't have a wire butter slicer, use a knife, metal bench scraper, or pizza cutter to slice the dough into small pieces.
Repeat the process with the remaining dough.
Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour.
Store in an airtight container with parchment paper between each layer.
Enjoy!
:).","url":"https://recipe.bluelayer.org/recipe/37719/candy-corn"},{"id":"37715","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic","directions":"In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
Dissolve the salt in 2/3 cup of the warm water.
With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
Cover with plastic wrap and allow dough to rest for at least 30 minutes.
On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward agaiy","url":"https://recipe.bluelayer.org/recipe/37715/flour-tortillas"},{"id":"37703","title":"Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, olive, salad or cooking
butter, salted
syrups, corn, light
sugars, brown
leavening agents, baking soda
vanilla extract","directions":"Pop the popcorn the way you normally would.
If you have never made homemade popcorn, place 1 1/2 tablespoons of vegetable or canola oil into a pan that has a lid.
I wouldnt use a non-stick pan.
Turn stove-top on medium high and place 2 kernels in the pan with the oil.
Wait until you hear them pop.
Once they have popped place the remaining popcorn kernels into the pan and move it around so all of the oil gets onto the kernels.
Once popcorn starts popping pick up the pan slightly and in a rotating motion make small circles over stove top burner.
Once the popcorn stops popping or slows down to 1 or 2 pops per couple seconds remove pan from heat and immediately place popped popcorn into 2 large microwave safe bowls (while you do this, remove all kernels that did not pop).
You should place popcorn into each bowl so that they are only halfway full.
*If there is leftover popcorn, it is okay.
Just set it aside in another bowl.
You can toss the leftovers into one of the 2 bowls once you have finished the process.
You just need to make sure that you have plenty of room in the bowls to work.
Line 2 baking sheets with parchment paper and set aside.
To make the caramel melt the butter over medium heat in a medium sauce pan.
Once all the butter is melted add in the corn syrup and brown sugar.
Stirring frequently, increase the heat to medium-high and bring to a boil.
Once the mixture starts to boil, stop stirring and let the mixture boil for 4-5 minutes making sure to not burn it.
You want an amber color brownso make sure to watch it.
Once the caramel has boiled for 4-5 minutes or has turned amber in color, remove pan from the heat.
Stir in the baking soda and vanilla.
The mixture will start to bubble, this is normal.
Preheat oven to 250 F.
Pour the caramel sauce equally over the popcorn in the bowls and toss to coat evenly.
Remember if you have leftover popcorn make sure to estimate dividing the caramel into thirds, not halves.
I started off using a big salad spoon to toss the mixture.
Then once the caramel cooled down a bit I used my fingers and hands to toss the rest.
Spread the tossed popcorn onto the 2 baking sheets.
*Even if you had to toss a third bowl of popcorn it should all fit on the 2 baking sheets.
Bake for 40-50 minutes, removing the popcorn from the oven every 10 minutes to toss and stir.
After 40 minutes, remove the pans from the oven.
Pull out a piece of popcorn, let it cool completely and try it.
If it is not crispy, stick the sheets of popcorn back into the oven for another 10 minutes.
After 50 minutes maximum, take popcorn out of the oven and place the pans on wire racks to cool.
Once completely cooled break caramel corn into pieces and serve.
Recipe Adapted from: Annies Eats.","url":"https://recipe.bluelayer.org/recipe/37703/caramel-corn"},{"id":"37698","title":"Apple Pie Squares","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, brown
butter, without salt
vanilla extract
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
butter, without salt
apples, raw, with skin
raisins, seeded
sugars, brown
spices, cinnamon, ground
cornstarch
lemon juice, raw","directions":"Preheat oven to 375 degrees.
Lightly grease 15 x 10 jelly-roll pan.
Prepare Struesel Topping: in medium bowl, with hand, mix all topping ingredients until mixture comes together.
Shape into a ball; cover and refrigerate.
Prepare Shortbread Crust: in large bowl, combine flour, sugar, and salt.
With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles fine crumbs.
Sprinkle crumbs evenly in prepared pan.
With hands, firmly pat crumbs into bottom of pan to form a crust.
Bake crust 20 to 25 minutes or until lightly browned (crust may crack).
Meanwhile, prepare Apple Filling: in 12-inch skillet, melt butter over medium heat.
Add apples, raisins, sugar, and cinnamon, and cook 15 minutes or until apples are tender, stirring occasionally.
In cup, mix cornstarch and lemon juice; stir into apple mixture until thickened (it will thicken almost immediately).
Remove skillet from heat.
Spoon hot apple mixture over warm crust.
Break struesel topping into 1/2-inch chunks, and scatter over apple mixture.
Bake 30 minutes or until struesel is golden.
Cool completely in pan on wire rack.
When cool, cut lengthwise into 3 strips, then cut each strip crosswise into 6 pieces.
Use wide metal spatula to lift and serve squares.","url":"https://recipe.bluelayer.org/recipe/37698/apple-pie-squares"},{"id":"37691","title":"Warm Apple Crisp","ingredients":"apples, raw, with skin
orange juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
oats
butter, without salt","directions":"Mound apples in a buttered 9\" pie plate, and sprinkle with the orange juice.
In a large bowl, combine sugar, flour, spices, and oatmeal.
Cut in butter until well mixed and crumbly.
Completely cover the apples with this mixture.
Bake at 375 for 45 minutes, or until apples are tender, and top is crisp.
Cool slightly.
Serve Warm with or without Icecream.
This can be re-warmed if made ahead of time.","url":"https://recipe.bluelayer.org/recipe/37691/warm-apple-crisp"},{"id":"37690","title":"Crunchy Broccoli Salad","ingredients":"broccoli, raw
fresh red onions,
carrots, raw
celery, raw
seeds, sunflower seed kernels, dried
raisins, seeded
cranberries, dried, sweetened
yogurt, greek, plain, nonfat
yogurt, greek, plain, nonfat
orange juice, raw
salad dressing, mayonnaise, regular","directions":"Chop broccoli into 1/2-3/4\" pieces.
Finely dice Celery & Red Onion.
Shred Carrot.
Combine all dry ingredients in bowl.
Whisk Yogurt/OJ/Mayo in small bowl pour over dry mixture, toss to coat.","url":"https://recipe.bluelayer.org/recipe/37690/crunchy-broccoli-salad"},{"id":"37688","title":"Roasted Parsnips with Thyme","ingredients":"parsnips, raw
butter, without salt
sugars, brown
vinegar, balsamic
salt, table
spices, pepper, black
spices, thyme, dried","directions":"Preheat the oven to 425F.
Peel the parsnips and cut them into 2-inch lengths.
Quarter the thickest pieces, halve the medium ones, and leave the thinnest ones whole.
You want all the pieces to be about the same size.
Put the butter in a shallow baking dish large enough to hold the parsnips in a single layer and put the dish in the oven until the butter melts.
Stir in the brown sugar and vinegar.
Add the parsnips, salt, and pepper and stir to coat all the pieces evenly.
Bake for 20 minutes.
Remove the pan from the oven and stir in the thyme.
Continue to bake until the parsnips are browned and tender when pierced with a fork, about 10 minutes longer.","url":"https://recipe.bluelayer.org/recipe/37688/roasted-parsnips-with-thyme"},{"id":"37683","title":"Pumpkin Pie Drink","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
pumpkin, raw
pumpkin, raw
sugars, granulated
sweetener, syrup, agave","directions":"Combine all ingredients and heat on stove to desired temperature (but not boiling!
You might scorch the milk).","url":"https://recipe.bluelayer.org/recipe/37683/pumpkin-pie-drink"},{"id":"37671","title":"Sheila's Peach Cobbler with Pecans","ingredients":"peaches, yellow, raw
lemon juice, raw
sugars, granulated
nuts, pecans
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
spices, cinnamon, ground
butter, without salt
butter, without salt
sugars, granulated","directions":"Preheat oven to 400 degrees F (200 degrees C).
Stir peaches with lemon juice in a bowl to prevent fruit from browning.
Transfer to a cast iron skillet and stir in 1 1/2 cup white sugar, pecans, and 1 teaspoon cinnamon.
Bring to a soft boil, stirring often.
Whisk self-rising flour, 1/2 cup white sugar, brown sugar, and 1 teaspoon cinnamon in a bowl.
Stir melted butter into the mixture (batter should resemble cooked oatmeal).
Spoon batter over hot peach filling in the skillet; dot topping with 2 tablespoons of butter pieces and sprinkle with raw sugar.
Bake cobbler in the preheated oven until topping is golden brown, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/37671/sheilas-peach-cobbler-with-pecans"},{"id":"37659","title":"Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
cream, whipped, cream topping, pressurized
cocoa, dry powder, unsweetened","directions":"Break the dark chocolate in pieces and add place them in a bowl.
Next, melt the butter in a saucepan over low heat then add the double cream to it until heated.
Then remove from heat add the chocolate on top of the butter and cream and stir until the chocolate is melted.
Then cover and refrigerate it for at least 2 hours.
Put the cocoa powder in a shallow bowl.
After 2 hours take the chocolate out of the fridge and with a teaspoon scoop out balls of the chocolate mixture.
Roll them on the palm of your hands.
Coat them with cocoa powder.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/37659/chocolate-truffles"},{"id":"37653","title":"Dragonfly's Vegan Ribs","ingredients":"vital wheat gluten
water, bottled, generic
soup, beef broth or bouillon canned, ready-to-serve
leavening agents, yeast, baker's, active dry
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sauce, barbecue","directions":"Mix the gluten with the broth and bouillon.
Using a fork, make a well in the center and add the water all at once.
(Add more if you live in a dry area, less of you don't, hence the different amount).
Mix fast, rapidly incorporating all the gluten.
Dust a flat surface, dust your hands and lightly dust the gluten lump.
Knead till rubbery and smooth.
Use more flour if you need to.
Flatten the gluten out with the tips of your fingers.
Melt the tahini in the microwave or on the stove.
You want it to be smooth, slightly warm and easy to spread.
Using just your fingertips, poke the melted tahini into the surface of the gluten.
Turn over the gluten and repeat.
It won't actually knead into the gluten, but till work in a bit and sit on the surface.
Slice the gluten into strips.
The thicker the strip, the chewier the rib, the thinner the crispier.
Your choice.
Put the strips on a lightly oiled cookie sheet and bake at 375 degrees for about 10-15 minutes.
When the under side is golden, flip them over and bake some more.
You want a crispy product.
They should puff up at first and flatten as they are browning up.
You can add sauce to each side as they are browned up, or add it at the end.
We like a small amount of sauce, but you can drench yours, if you like.","url":"https://recipe.bluelayer.org/recipe/37653/dragonflys-vegan-ribs"},{"id":"37646","title":"No-Bake Peanut Butter Bars","ingredients":"syrups, corn, light
sugars, brown
sugars, granulated
peanut butter, smooth style, without salt
honey
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"lightly grease 15x10x1 baking pan and set aside.
in large sauce an heat and stir white sugar, brown sugar and corn syrup until mixture begins to boil.
Remove from heat.
Stir in peanut butter until smooth.
Add corn flakes and one cup of nuts; stir until coated.
Press mixture firmly into prepared pan.
Melt chocolate pieces and spread over cornflake layer.
Sprinkle remaining nuts over top and lightly press into chocolate.
Let set for 1-2 hours or refrigerate for 1 hour; cut into bars.","url":"https://recipe.bluelayer.org/recipe/37646/no-bake-peanut-butter-bars"},{"id":"37642","title":"Nat's Buttery Cashew Crunch","ingredients":"butter, without salt
sugars, granulated
salt, table
syrups, corn, light
nuts, cashew nuts, raw","directions":"Generously butter or grease a large baking sheet, and set aside.
In a saucepan over medium heat, combine the butter, sugar, salt and corn syrup.
Cook, stirring until butter is melted.
Stir in the cashews, and increase the heat to high.
Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Stir occasionally with a long handled wooden spoon so the cashews do not burn.
Pour onto a greased baking sheet, and allow to cool for about 10 minutes.
Break into pieces, and store in an airtight container lined with waxed paper.","url":"https://recipe.bluelayer.org/recipe/37642/nats-buttery-cashew-crunch"},{"id":"37639","title":"Pita Bread -- Using the Master Recipe #309834","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
vinegar, distilled
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Refer to Recipe #309834 for instructions to prepare the dough necessary to make the pitas.
TO BAKE: (Dough should be refrigerated for at least 24 hours).
Twenty minutes before baking, preheat the oven to 500 degrees with a baking stone.
Just before baking, dust a pizza peel with flour.
With wet hands, pull up one end of the refrigerated dough (Recipe #309834).
Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
(Note a 1 pound piece of dough will make 4 pitas so adjust the amount needed as necessary.)
Divide the dough into 4 pieces (no larger than 4 ozs.
each) and shape into a ball by stretching the surface of the dough around to the bottom on all four side, rotating a quarter-turn as you go.
Place the dough on a flour-dusted pizza peel, dusting the top with flour.
With a rolling pin, roll the dough out into rounds with a uniform thickness of 1/8 inch.
This is important, because if it's too think, it may not puff.
With a quick motion, slide the pitas from the pizza peel directly onto the preheated baking stone.
Bake for 5 to 7 minutes, until lightly browned and puffed.
For authentic, soft-crusted results, wrap the pitas in a clean cotton dish towel and set on a cooling rack when baking is complete.
The pitas will deflate slightly as they cool, however the space between the crust will still be there.
Serve with your favorite filling.
Once cooled the pitas can be stored in a zip-lock bag.","url":"https://recipe.bluelayer.org/recipe/37639/pita-bread-using-the-master-recipe-309834"},{"id":"37632","title":"Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Pour 1/2 cup of the warm water into a mixing bowl, stir in the yeast, and set aside until foamy, about 10 minutes.
Add the remaining water, olive oil, and salt, then beat in the whole wheat flour followed by the enough white flour to form a shaggy dough.
Turn it out on the counter and kneed until smooth, adding more flour as needed to keep it from sticking.
For a crisp, light crust, pizza dough should be on the moist side, which means it will be slightly tacky.
Put the dough into an oiled bowl, turn it once to coat, then cover with a towel and set aside to rise until doubled in size, 40 to 60 minutes.
Turn the dough onto the counter and divide into the number of pizzas you want.
Shape each piece into a ball, set on a lightly floured counter, cover with a towel, and let rise for another 20-30 minutes.
Flatten into a disk, pushing it outwards with your palms.
Working from the middle, push the dough out until it is about 1/4 inch thick, fairly even and slightly thicker at the edges.
Dust the pan with cornmeal, lay dough on top, cover with towel and let rest for 10 more minutes before assembling.","url":"https://recipe.bluelayer.org/recipe/37632/pizza-dough"},{"id":"37627","title":"Ralf's Pretty Good Pistachio Baked Fish","ingredients":"sauce, fish, ready-to-serve
delallo, italian seasoned breadcrumbs,
nuts, pistachio nuts, raw
cheese, parmesan, hard
parsley, fresh
mustard, prepared, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Cut fish into serving-size pieces and check for bones.
Combine bread crumbs, 1/4 cup pistachios, cheese, parsley, and mustard in shallow dish.
Dip fish in milk and roll in crumb mixture; place in shallow greased baking dish.
Drizzle with butter; sprinkle with remaining pistachios.
Bake at 450F allowing 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with fork.","url":"https://recipe.bluelayer.org/recipe/37627/ralfs-pretty-good-pistachio-baked-fish"},{"id":"37624","title":"Eggless Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
oil, olive, salad or cooking
sugars, brown
sugars, granulated
cream, sour, cultured
bananas, raw
lemon juice, raw
vanilla extract","directions":"Preheat oven to 325 degrees F. Grease the bottoms of two 8x4-inch aluminum loaf pans; set aside.
Add dry ingredients (flours, flax seeds, baking soda, baking powder, salt, cinnamon) to a large bowl and stir well to combine.
Make a well in the center then set aside.
In another large bowl, add sunflower oil, both sugars, sour cream, bananas, lemon juice, and vanilla extract and stir well to combine.
Add wet ingredients to dry ingredients and fold just until flour is moistened.
Divide batter evenly between both loaf pans and top with a piece of parchment paper.
Bake for 55 minutes or until a toothpick inserted in the center of both loaves comes out clean.
Allow loaves to cool in their pans 510 minutes then allow to cool completely on a cooling rack before slicing.","url":"https://recipe.bluelayer.org/recipe/37624/eggless-banana-bread"},{"id":"37610","title":"Chocolate Covered Peanuts","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
oil, corn, peanut, and olive","directions":"Put the pieces of chocolate in an absolutely dry heatproof bowl.
Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth.
In the meantime, stretch a piece of plastic wrap over a dinner plate.
Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate.
Spread the mixture on the plastic-lined plate and chill.
Use a chef's knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart (1 liter) of ice cream as you remove it from the machine.
Chocolate-Covered Peanuts can be stored for several months in an airtight container, refrigerated or at room temperature.","url":"https://recipe.bluelayer.org/recipe/37610/chocolate-covered-peanuts"},{"id":"37607","title":"Plain Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour and salt into a bowl.
Cut in the shortening with a pastry blender until it is the size of small peas.
Sprinkle 1 tablespoon of the milk over part of the flour mixture.
Gently toss with a fork and push to the side of the bowl.
Sprinkle another tablespoon over another dry part, toss with a fork and push to the side of the bowl.
Repeat with the remaining milk until all of the flour mixture is moistened.
Press the dough together to form 2 equal balls, then flatten into disks.
Roll out the crusts right away, or wrap the dough tightly, smoothing out any little wrinkles or air pockets, and refrigerate for up to 2 weeks.
On a lightly floured surface, roll out each ball to a thickness of 1/8 inch.
Use a light touch and handle the dough as little as possible.
To prebake an empty crust, preheat the oven to 400F.
Press 1 rolled-out crust into a 9- or 10-inch pie plate.
Line with parchment paper and weigh the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking.
Bake for 10 minutes, until firm and lightly browned.
To parbake the crust, remove it from the oven after about 10 to 20 minutes, when you first see a golden hue to the crust.
HOW PIES ARE CUT:
Cut all fruit pies and Boston cream pies into eight slices.
This includes peach, apple, all sugar-free pies, strawberry rhubarb, cherry, red raspberry, blueberry, French apple, Boston cream.
And egg custard.
Cut all meringue pies and pecan pies into ten slices.
This includes lemon, coconut, chocolate, peanut butter, and butterscotch.","url":"https://recipe.bluelayer.org/recipe/37607/plain-pie-pastry"},{"id":"37602","title":"Pistachio Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw","directions":"Line a baking sheet with a silicone baking mat or waxed paper.
Melt the dark chocolate according to packaging directions.
Evenly spread on the lined baking sheet in an area approximately 8 x 8.
Melt white chocolate according to package directions.
Drizzle white chocolate over dark chocolate.
Gently spread white chocolate over dark chocolate, or (this is much more fun) using a toothpick, swirl white chocolate around in swirly-swirl patterns.
Have fun with it!
Sprinkle top with chopped pistachios.
Chill in refrigerator about 10-15 minutes, or until chocolate hardens.
Break into pieces.
Serve or store in an airtight container at room temperature until ready to serve.","url":"https://recipe.bluelayer.org/recipe/37602/pistachio-chocolate-bark"},{"id":"37594","title":"Bacon....only BETTER!","ingredients":"bacon, meatless
sugars, brown
spices, chili powder","directions":"This is a super easy recipe that is a wondeful way to make breakfast special.
Preheat your oven to 400 degrees.
You will need tinfoil, parchment paper, non-stick cooking spray, a cookie sheet and a metal rack like a cookie cooling rack that is oven safe.
Cover your cookie sheet with tinfoil making sure the tinfoil folds over the edges of your cookie sheet.
Trust me this will make clean up so much easier.
Line the inside of the cookie sheet with parchment paper to soak up the bacon grease.
If you dont have parchment paper you can put down a layer of salt in the cookie sheet to soak up the bacon grease.
This keeps it from spalttering inside your oven.
Spray the rack with non-stick spray and lay it on the cookie sheet.
It should fit inside the edges of the sheet pan.
I use 24 ounces of thick cut bacon because when I make this I want a bunch of it but you can use any amount you want.
Put a cup of brown sugar in a shallow bowl, pan or plate.
I use a pie plate but a sheet pan would work really well.
I like to use something with a lip on it so that the sugar mixture doesnt get everywhere.
Add the chili powder to the sugar and mix well with a fork, whisk or your hands.
Dredge the bacon in the sugar mixture making sure every bit of the bacon is covered in a nice thick layer.
Lay the bacon slices close together on the rack.
If you have a tiny 21 inch oven like me youll have to cook the 24 ounces in a couple of batches.
Oh how I envy those of you with bigger ovens.
Bake it for about 40 minutes checking every once in while as baking times are approximate.
See the aforementioned lament regarding tiny ovens.
You want the bacon done and not burned.
When its done remove from the oven and try to keep from eating it all at once.
Its hard.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/37594/bacon-only-better"},{"id":"37587","title":"Pie crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Combine dry ing.
Cut in cubed, cold butter.
Add ice water and mix with hands.","url":"https://recipe.bluelayer.org/recipe/37587/pie-crust"},{"id":"37572","title":"Choco-Walnut Pie Crust (Shell)","ingredients":"spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite
nuts, walnuts, english","directions":"Melt water Semi-Sweet Real Chocolate Morsels and vegetable shortening over hot (not boiling); mix well.
Stir in walnuts.
Press over bottom and sides of a foil-lined 9 inch pie pan.
Chill in refrigerator until firm (about 1 hour).
Lift shell from pie pan; peel off foil and replace shell in pie pan.","url":"https://recipe.bluelayer.org/recipe/37572/choco-walnut-pie-crust-shell"},{"id":"37560","title":"Delicious German Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
wheat flours, bread, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"preheat oven to 425 degrees.
mix all together till forms a ball.
mix dough for 5 mintues.
cut dough into 8 or more pieces.
roll out into strips about 15 inches long.
go ahead and twist into pretzel shapes.
bring a pot of water to a boil.
dunk each pretzel into the boiling water for 5 seconds.
place on ungreased pan after dunking.
after you have dunked each pretzel in the boiling water, brush with an egg and sprinkle with a coarse salt.
bake for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/37560/delicious-german-pretzels"},{"id":"37544","title":"Marilyn Batali's Blackberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
water, bottled, generic
blackberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
lemon juice, raw
butter, without salt","directions":"In a large bowl, whisk the flour, sugar and salt.
Add the shortening and, using a pastry blender or 2 knives, cut it into the flour until the mixture resembles coarse meal.
Add the ice water and stir with a fork until the dough is moistened.
Turn the dough out onto a lightly floured work surface and gather it into a ball.
Knead the dough 2 or 3 times, just until it comes together.
Divide in half; flatten each piece into a disk.
Wrap each disk in plastic and refrigerate until chilled, at least 1 hour.
Preheat the oven to 375.
Let the dough stand at room temperature for 10 minutes.
Working on a lightly floured surface, roll out one disk of dough to a 12-inch round.
Transfer to a 9-inch glass pie plate.
Roll out the remaining dough to an 11-inch round.
Meanwhile, in a bowl, stir the blackberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust and sprinkle the butter cubes on top.
Brush the overhanging pastry with water and carefully set the top crust over the berry filling.
Press the edges of the dough together and trim the overhang to 1 inch.
Fold the edge under itself and crimp decoratively.
Cut 4 slits in the top crust.
Bake the pie in the center of the oven for 1 hour and 15 minutes, until the bottom crust is golden and the fruit is bubbling.
If necessary, cover the edge with foil for the last few minutes of baking.
Let the pie cool for at least 4 hours before serving.","url":"https://recipe.bluelayer.org/recipe/37544/marilyn-batalis-blackberry-pie"},{"id":"37539","title":"Quaker Who? Granola Bars","ingredients":"oats
nuts, almonds
mini semi-sweet chocolate baking chips,
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened","directions":"Preheat oven to 350 degrees F. Combine dry ingredients in a large bowl.
Add condensed milk and stir until dry ingredients become sticky (I used my hands to finish this process).
Spray a 9 x 13 baking dish with cooking spray.
Scoop oat mixture into the dish.
Spray a flat spatula with cooking spray and press oats flat into the dish.
Bake for 2030 minutes, until edges are slightly browned.
This will produce a dense, slightly chewy bar.
Allow to cool for about 5 minutes.
Using a table knife, gently cut bars into 1x 4 pieces.
Gently slide a knife around the border of the bars to release from the dish.
Allow to cool in dish for about 20 minutes prior to removing the bars.
Wrap each individual bar in plastic wrap for storage.
Nutrition info per 1 bar: 158 calories, 6 g fat, 4 g protein, 22 g carbohydrates, 2 g fiber","url":"https://recipe.bluelayer.org/recipe/37539/quaker-who-granola-bars"},{"id":"37537","title":"Buttermilk Bannock","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat","directions":"Using a wooden or strong spoon mix all dry ingredients together and add 1/4 c buttermilk, adding up to 2T more if needed to make a soft dough.
Shape dough into a round and place on a lightly floured baking sheet.
Cut an X into the top with a very sharp knife.
Spray a piece of foil large enough to cover bread with cooking spray or oil and place over bread.
Bake for 30 minutes at 425 degrees, remove foil and return to oven until top is browned, about 10 minutes.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/37537/buttermilk-bannock"},{"id":"37531","title":"Bluenose Fish Chowder","ingredients":"sauce, fish, ready-to-serve
pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
potatoes, raw, skin
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cut fresh fillets into 3 to 4 pieces.
In a heavy saucepan, fry pork fat until crisp.
Remove scraps and reserve for garnish.
Drain off fat except for 2 tbsp and cook onion until tender.
Add potatoes, 2 cups water and seasonings.
Cover and simmer for 10 minutes or until potatoes are almost tender.
Add fish; cover and simmer 5 to 8 minutes or until fish is cooked.
Add milk slowly and heat gently but do not boil.
Garnish with pork scraps.","url":"https://recipe.bluelayer.org/recipe/37531/bluenose-fish-chowder"},{"id":"37528","title":"Whole Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
beverages, ovaltine, classic malt powder
salt, table
oil, olive, salad or cooking","directions":"Mix water at 115F with the yeast and sweetener and make sure it bubbles.
This will take a minute or so.
It is important to not go over 115F as it will kill the yeast but too cool will slow down the process.
We also do not put the salt and oil in at this time as they will inhibit yeast growth.
Stir in 5 cups of flour until there are no lumps.
Let stand for 30 minutes or until double in size.
By only using the flour water yeast and sweetener we can optimize the environment for the yeast to grow.
The metabolism of the yeast creates carbon dioxide which gets trapped in the strands of gluten formed by the wheat dough.
Stir in the salt and oil and gradually add another 3 cups of flour.
When the dough develops into a stiff ball, we are ready to knead.
Turn out the dough onto a floured counter top and begin kneading.
This is where technique and practice make a difference.
The objective here is to slightly stretch the dough against the counter as the section furthest away from you is pressed back into the center of the ball.
You will use about another half cup of flour to finish the kneading.
The flour will be added very slowly.
When the dough no longer sticks to the counter after a few kneads, you are finished.
This will take between 10 and 20 minutes.
Patience with your dough is important.
Overkneading and tearing the dough will cause it not to rise well.
This process develops that gas holding property of the bread even further.
Oil the mixing bowl, put the dough in, oil the top and cover.
Put on to rise for 45-60 minutes or double in size.
If the room is cold, you may want to put into a warm (110 degree) oven.
After the dough has doubled in size, you will punch it down to degas it.
Lightly oil your bread pans.
Cut the dough into two pieces.
You can weigh for more uniform loaves.
Form loaves by making a ball, pulling the sides into an oblong shape and then pinch the seams along the bottom and sides.
Place in the pans, lightly oil the tops and set aside to rise for 30-40 minutes or double in size.
Do not let rise for too long as that may cause the bread to fall or the top crust to separate.
Bake at 350 for 45 minutes or golden brown.
When the bread is finished baking, take out of the oven, let cool for 5-15 minutes and remove from the pan.
Place on a cooling rack or the top of the pan.
Your bread will keep for several days at room temperature, a week to 10 days in the fridge or a couple months in the freezer.
Additional Tips Flour varies in volume so weight is more reliable.
However using the absorption characteristic of the dough to determine completion is the most reliable way to have consistent results.","url":"https://recipe.bluelayer.org/recipe/37528/whole-wheat-bread"},{"id":"37516","title":"Sesame Whole Wheat Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
seeds, sesame seeds, whole, dried
sugars, brown
water, bottled, generic","directions":"Mix together and pat into a 9-inch pie plat.
Bake in a preheated 350 degree oven for 10 minutes before filling.","url":"https://recipe.bluelayer.org/recipe/37516/sesame-whole-wheat-pie-crust"},{"id":"37514","title":"Chicken And Rice in a Bag","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, cream of chicken, canned, condensed
water, bottled, generic
onions, raw","directions":"Rinse chicken pieces and pat dry, set aside.
Combine rice, cream of chicken so up and water in Crock-Pot; stir well to mix in soup.
Place chicken pieces in a see-through roasting bag; add onion soup mix.
Shake bag to coat chicken piece s thoroughly.
Puncture 5 to 6 holes in bottom of bag.
Fold top of bag over chicken and place in Crock-Pot on top of rice.
Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours.
Remover chicken pieces to warm platter.
Serve with rice.","url":"https://recipe.bluelayer.org/recipe/37514/chicken-and-rice-in-a-bag"},{"id":"37501","title":"Kartoffel Salat (German Potato Salad)","ingredients":"potatoes, raw, skin
bacon, meatless
oil, olive, salad or cooking
vinegar, red wine
sugars, granulated
salt, table
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw
chives, raw","directions":"Place unpeeled potatoes in cold salt water and bring to a boil.
Boil gently until potatoes are tender, but still firm.
Do not overcook.
Pour off the boiling water and allow potatoes to cool until easy to handle.
(The drained, unpeeled Potatoes can also be placed in a refrigerator overnight.)
Peel cooled potatoes, slice, then place in a large bowl.
Slowly saute the bacon in a skillet until the bacon pieces are crisp and golden brown.
Do not drain the fat in the skillet.
Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper.
Pour this mixture over the sliced potatoes in the bowl.
Add the green onions and the chives.
Gently toss the potatoes so all ingredients are evenly blended.
Taste and adjust seasonings, if necessary.
This recipe is excellent served either cold or warm.","url":"https://recipe.bluelayer.org/recipe/37501/kartoffel-salat-german-potato-salad"},{"id":"37498","title":"Marinade for Chicken","ingredients":"tomatoes, red, ripe, raw, year round average
vinegar, balsamic
sugars, brown
spices, garlic powder
sauce, worcestershire
sauce, ready-to-serve, pepper, tabasco
mustard, prepared, yellow
spices, paprika
spices, chili powder","directions":"Blend together and marinade chicken pieces overnight.
Grill or roast.","url":"https://recipe.bluelayer.org/recipe/37498/marinade-for-chicken"},{"id":"37490","title":"Amy's Butter Chicken","ingredients":"spices, garlic powder
spices, onion powder
spices, thyme, dried
spices, basil, dried
spices, oregano, dried
parsley, fresh
spices, paprika
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt","directions":"Crush the Ritz crackers into crumbs (I use a Ninja for this step).
Add all of the seasonings to the crushed Ritz crackers in a shallow bowl and mix well.
Remove about half of the crushed cracker/seasoning mixture and reserve for another use.
Place each strip of chicken in the crushed cracker/seasoning mixture and coat well using a spoon.
Place the coated chicken strips on a cookie sheet coated with foil sprayed with Pam.
Once all of the chicken strips are coated and placed on the cookie sheet, cut the stick of butter into small pieces and tuck butter between the chicken strips and around the outside edge of the pan.
Bake the chicken at 350 for 20 minutes; flip it and bake for 20 minutes longer,.","url":"https://recipe.bluelayer.org/recipe/37490/amys-butter-chicken"},{"id":"37470","title":"DIY Muesli Recipe","ingredients":"oats
barley, hulled
oat bran, raw
wheat germ, crude
nuts, almonds
nuts, hazelnuts or filberts
seeds, pumpkin and squash seeds, whole, roasted, without salt
raisins, seeded
dates, deglet noor
pears, raw","directions":"Toast nuts and pepitas in the oven (at 325F or so) until lightly browned and toasty-smelling, about 6-10 minutes.
Meanwhile, process the oats and barley: place in the bowl of a food processor and pulse several times until some of the grains are almost powdery, but many whole flakes still remain.
Once processed, dump the grains onto a lined baking sheet with the oat bran and wheat germ, and toast in the oven for just a few minutes.
The grains should smell slightly toasted, but shouldn't be brown.
If using whole dried dates, chop into small bits, separate the pieces, and coat in some of the grains to reduce stickiness.
Chop pears into small pieces.
Once the nuts are slightly cooled, chop them roughly.
Mix grains, nuts, and fruit, and mix thoroughly.
Allow to cool completely, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/37470/diy-muesli-recipe"},{"id":"37448","title":"Homemade Chocolate Fudge Protein Bar","ingredients":"butter, without salt
cheese, parmesan, hard
beverages, protein powder whey based
nuts, walnuts, english","directions":"Melt butter & cream cheese in microwave and stir until smooth.
Mix in protein powder.
Stir until mixed.
This will be very thick and hard to stir.
Add chopped walnuts and mix.
Put in a greased bread pan.
Chill.
Cut into 8 pieces.
When firm, you can wrap each piece in plastic wrap and store in fridge.","url":"https://recipe.bluelayer.org/recipe/37448/homemade-chocolate-fudge-protein-bar"},{"id":"37436","title":"Golden Hush Puppy Mix","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
onions, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
leavening agents, baking soda
spices, pepper, red or cayenne","directions":"To make the mix: Add all ingredients to a mixing bowl; stir to blend well.
Place mixture in a heavy-duty zip-top plastic bag or glass jar; seal.
Instructions for making hushpuppies: In a mixing bowl, add mix, 1 1/2 cup buttermilk, and one beaten egg; stir to blend well.
Drop mixture by tablespoonfuls into a deep skillet filled with 1 1/2 inch depth of 350 oil; fry until golden.
Drain of paper towels; serve warm.","url":"https://recipe.bluelayer.org/recipe/37436/golden-hush-puppy-mix"},{"id":"37427","title":"Caramel Butter Brie","ingredients":"butter, without salt
sugars, brown
sugars, granulated
cream, fluid, heavy whipping
spices, nutmeg, ground
cheese, brie
nuts, pecans","directions":"Preheat oven to 350 degrees.
Melt butter, brown sugar and white sugar in heavy saucepan over low heat and stir until sugars are dissolved.
Gradually whisk in heavy cream and continue whisking until smooth.
Add nutmeg.
Bring to a boil over medium heat and cook for 5 minutes.
Place wheel of Brie on a pie plate and pour caramel over the top, letting it drip down the sides.
Bake for 10 minutes or until Brie is soft.
Remove from oven and sprinkle with toasted pecans.
Let stand 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/37427/caramel-butter-brie"},{"id":"37426","title":"Peanut Brittle - Microwave Peanut Brittle","ingredients":"syrups, corn, light
sugars, granulated
oil, corn, peanut, and olive
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"In a 3 quarts (2850 ml) casserole dish (not metal), combine syrup, sugar, and peanuts.
Microwave on high for 12 minutes.
Stir in butter and vanilla.
Cook on high for 4 minutes.
Stir in baking soda.
Pour onto buttered cookie sheet; cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/37426/peanut-brittle-microwave-peanut-brittle"},{"id":"37416","title":"Cajun Corn Meal Breaded Chicken and Fish","ingredients":"corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
a cajun life, all purpose cajun seasoning,
salt, table
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking","directions":"Mix corn meal mix, 1/2 cup flour, seasoning and 1/2 teaspoon salt in pie plate.
Place remaining 1 cup flour and 1/2 teaspoon salt in shallow bowl.
Place buttermilk and hot sauce in separate shallow bowl.
Cut chicken or fish lengthwise into 5 x 1-inch strips.
Working in batches, coat with flour mixture, shaking off any excess.
Dip into buttermilk to coat, then coat with corn meal mixture.
Let stand 10 minutes.
Heat oil in 12-inch skillet over medium heat.
Add chicken or fish to hot oil in batches.
Cook 3 minutes.
Turn and cook an additional 3 to 4 minutes to until golden brown and internal temperature of chicken reaches 165 degrees F or fish flakes easily with fork.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/37416/cajun-corn-meal-breaded-chicken-and-fish"},{"id":"37410","title":"Apricot Orange Butter","ingredients":"apricots, dried, sulfured, uncooked
orange juice, raw
water, bottled, generic
lemon juice, raw
sugars, granulated","directions":"Prepare home canning jars and lids according to manufacturer's
instructions.
Cook apricots and orange in water until tender.
Press
through a sieve or food mill.
Combine apricot and orange pulp, lemon juice and sugar in a large
saucepot.
Cook until thick enough to round up on a spoon.
As mixture
thickens, stir frequently to prevent sticking.
Ladle hot butter into hot jars, leaving 1/4-inch headspace.
Adjust
two-piece caps.
Process 10 minutes in a boiling-water canner.","url":"https://recipe.bluelayer.org/recipe/37410/apricot-orange-butter"},{"id":"37400","title":"German Potato Salad","ingredients":"potatoes, raw, skin
bacon, meatless
onions, raw
vinegar, cider
sugars, granulated
mustard, prepared, yellow
salt, table
cheese, goat, soft type
chives, raw","directions":"Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes.
Salt the water and bring to boil over medium-high heat.
Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes.
Drain and dice into 1/2-inch pieces.
Set aside in a warm place.
Cook the bacon in a large skillet over medium-high heat.
Once crisp, place on a paper towel-lined plate
Pour off the rendered fat, reserving 1/4 cup in the pan.
Turn the heat to medium and add the onion.
Cook until translucent about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly.
Add the diced, cooked potatoes and toss to coat.
Top with crumbled Chavrie Goat Log, bacon and garnish with the chives.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/37400/german-potato-salad"},{"id":"37399","title":"Coconut Krispies Ice Cream Bars","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
rice, white, long-grain, regular, unenriched, cooked without salt
ice creams, vanilla","directions":"Melt margarine and brown sugar together over low heat, stirring often.
Remove from heat.
Add Rice Krispies and coconut to mixture; stir until cereal is evenly coated.
Place 1/2 of the mixture in the bottom of a 9x13-inch pan.
Spread ice cream over mixture in the pan.
Place the remaining 1/2 of the mixture on top of the ice cream.
Cover and freeze until serving.
When serving cut into 12 pieces and top with chocolate syrup.","url":"https://recipe.bluelayer.org/recipe/37399/coconut-krispies-ice-cream-bars"},{"id":"37390","title":"The Best Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Preheat the oven to 450.
In a bowl, sift the flour with the baking powder, baking soda and salt.
Using your fingers, work in the lard just until the mixture resembles coarse meal.
Stir in the buttermilk just until moistened.
Turn the dough out onto a lightly floured work surface and knead 2 or 3 times.
Roll out or pat the dough 1/2 inch thick.
Using a 2-inch round cutter, stamp out biscuits as close together as possible.
Transfer the biscuits to a baking sheet.
Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough.
Pierce the top of each biscuit 3 times with a fork and brush with the butter.
Bake the biscuits for 12 to 14 minutes, or until risen and golden.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/37390/the-best-biscuits"},{"id":"37387","title":"Apple Crisp Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
oats
spices, cinnamon, ground
salt, table
spices, nutmeg, ground
butter, without salt
nuts, pecans","directions":"Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
To give as gift, Place 2 cans apple pie filling in gift basket with a mix.
Add pretty potholders, and wooden spoon.
Instructions to attach to jar:.
To serve, spread 2 cans apple pie filling in a lightly greased 13 x 9-inch baking dish.
Sprinkle topping over apples.
Bake in a 400 1/4F oven for 19 to 21 minutes or until filling bubbles and topping is golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/37387/apple-crisp-mix"},{"id":"37368","title":"Peanut Butter Chocolate Pops","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
bananas, raw
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Place milk, banana and peanut butter in blender.
Cover and process on high power until smooth.
Divide half of chocolate pieces among four paper cups.
Pour half of milk mixture into cups, sprinkle with remaining chocolate pieces.
Chill remaining milk mixture in the'fridge.
Freeze cups for one hour or until slushy.
Pour remaining milk mixture into cups, then insert wooden stick in center.
Freeze until firm.","url":"https://recipe.bluelayer.org/recipe/37368/peanut-butter-chocolate-pops"},{"id":"37364","title":"Universal Muffins Mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Combine ingredients and break up any lumps.
Store in a large airtight container labeled with the date and contents.
Store in a cool, dry place.
Shelf life: 6 to 8 months.
Makes enough for about 5 batches of 24 muffins each.To make 24 regular-sized muffins:.
Preheat oven to 400.
Coat muffin tins with cooking spray.
In a large bowl, beat:.
3 to 4 eggs.
3 teaspoons vanilla.
2 cups water.
UP TO 1 cup oil or butter.
Stir in 5-1/2 cups muffin mix and any additional ingredients (listed below) just until moistened.
The batter should be lumpy.
Fill muffin tins full.
Bake for 18 to 20 minutes, or until muffins are golden brown.
Applesauce muffins: 1 cup applesauce omit oil.
Apple muffins: 3 cups raw grated apple 1 teaspoons gr.
cloves 1 cup nuts or raisins, sprinkle with cinnamon and sugar mixture before baking.
Apricot muffins: 1 cup chopped dried apricots.
Banana muffins: 2 mashed bananas 1 cup walnuts (optional).
Blueberry muffins: 2 cups fresh or frozen rinsed blueberries.
Bran-molasses muffins: Use only 3 cups of muffin mix.
Stir in: 4 cups bran cereal 1/2 cup molasses 1 cup raisins.
Butterscotch muffins: 2 (12 oz.)
bags butterscotch chips 1 cup chopped nuts.
Carrot muffins: 2 cups grated carrots 1 cup raisins 1-1/2 teaspoons allspice.
Cashew muffins: 2 cups unsalted coarsely chopped cashews.
Cherry muffins: 2 cups fresh or dried pitted cherries.
Chocolate chip-fudge muffins: 1-1/2 cups cocoa 1/2 cup sugar 3 cups mini chocolate chips.
Coconut muffins: 3 cups toasted flaked coconut (reserve some to sprinkle on the top).
Cranberry-orange muffins: 2 cups chopped fresh or frozen cranberries 1 cup nuts 1/2 cup orange juice 2 Tb.
orange peel.
Currant muffins: 1-1/2 cups currants 1 cup chopped nuts.
Date nut muffins: 1 cup chopped dates 1 cup chopped nuts.
Eggnog muffins: 4 teaspoons rum extract 2 cups eggnog (omit water from recipe) before baking, top with mixture of: 2 Tb.
sugar 1 teaspoons nutmeg 1/2 teaspoons cinnamon.
Fig muffins: 2 cups dried chopped figs 1 cup chopped walnuts.
Fruit muffins: 2 cups dried diced fruit.
Garden fresh muffins: 1 cup grated carrots 1 cup grated zucchini 1/2 teaspoons ground cloves.
Gingerbread muffins: 2 Tb.
ground ginger 1/2 cup molasses 2 cups raisins.
Granola muffins: reduce muffin mix to 4 cups and add: 1-1/2 cups granola.
Top with additional granola before baking.
Grape nuts muffins: reduce muffin mix to 4 cups and add: 2-1/2 cups grape nuts and 1 teaspoons allspice.
Hazelnut muffins: 2 teaspoons ground cardamom 2 cups chopped hazelnuts.
Incredible Cream Cheese muffins: combine: 2 (8 oz.)
packages cream cheese 1/2 cup sugar 2 eggs.
Drop this mix by Tb.
onto top of muffins before baking.
Jam muffins: 1-1/2 cups jam or preserves (strawberry, raspberry, blackberry, cherry) 1 cup chopped nuts (optional).
Kisses and hugs muffins: 1-1/2 cups cocoa 1/2 cup sugar after filling muffin tins 3/4 full, drop one Hersheys kiss into the center of each muffin, pushing down slightly until kiss is covered.
Ice cooled muffins with confectioners sugar and water glaze.
Lemon muffins: omit 1 cup water and replace with 1 cup lemon juice use 4 eggs, 1/2 cup chopped nuts.
Lemon-poppy seed: 2 packages (3.4 oz each) instant lemon pudding mix 2 T poppy seeds, use 4 eggs, omit 1 cup water and replace with 1 cup lemon juice.
Mandarin muffins: 2 (8-1.4 oz) cans crushed mandarin oranges (undrained) reduce water to 1 cup 1-1/2 cups shredded carrots.
Maple muffins: 6 Tb.
maple syrup, reduce water to 1-1/2 cups.
Marmalade muffins: 1-1/2 cups orange marmalade, 1 cup chopped nuts (opt), 1 cup orange juice (omit 1 cup of the water).
Mincemeat muffins: 1-1/2 cups mincemeat.
Nutty muffins: 3 cups peanut butter chips 1/2 cup chopped peanuts.
Oatmeal muffins: reduce muffin mix to 4 cups and add 1 cup oats; use 4 eggs and up to 2 cups raisins or grated apples.
Orange muffins: 2 cups sour cream,1 cup nuts or coconut (opt), 2 cans (11 oz.
each) mandarin oranges, drain; use 4 eggs.
Peach muffins: 2 cups fresh or one large can (drained) chopped peaches.
Pear muffins: 2 cups fresh or one large can (drained) chopped pears.
Peanut-butter banana muffins: 1 cup peanut butter 1/2 cup chopped peanuts 3 mashed bananas.
Peanut-butter & jelly muffins: 1 cup peanut butter, 1/2 cup chopped peanuts; drop 1 Tb.
jam into each muffin before baking.
Pecan muffins: 2 cups chopped toasted pecans, 1 teaspoons maple extract.
Pineapple muffins: 1 teaspoons ground cloves, 1 large can crushed pineapple, drained 1 jar (7 oz.
or about 1 cup) macadamia nuts, chopped.
Pineapple carrot raisin muffins: 1 cup each: grated carrots, crushed pineapple, drained and raisins 1 cup walnuts, chopped (optional).
Prune muffins: 1 to 2 cups chopped prunes 1/3 cup poppy seeds.
Pumpkin muffins: 2 cups or 1 can solid pack pumpkin 1 Tb.
pumpkin pie spice 1/2 cup each chopped nuts and raisins.
Raspberry muffins: 2 cups fresh or frozen whole, unsweetened raspberries.
Rum raisin muffins: 3 teaspoons rum extract or 3 tablespoons rum before baking, top with mix of: 2 teaspoons sugar 1/2 teaspoons cinnamon and 1/2 teaspoons nutmeg.
Sesame seed muffins: 1 cup toasted sesame seeds before baking, top with mix of: 1/2 cup nuts 4 Tb.
brown sugar 4 Tb.
sesame seeds 2 Tb.
flour 1/2 teaspoons each cinnamon/nutmeg.
Sour cream muffins: omit one cup of the water and add: 1 cup sour cream 2 cups nuts 2 teaspoons grated lemon peel (opt.
).
Strawberry muffins: 2 cups fresh or frozen strawberries, chopped.
Sweet potato muffins: 1 Tb.
allspice 4 Tb.
dry orange peel 2 cans (10 oz each) sweet potatoes, mashed, well drained (about 2-1/2 cups).
Tropical treat muffins: 1 cup dried mango or papaya, chopped 1 cup chopped banana chips or 2 fresh mashed, 1 cup macadamia nuts, chopped 1/2 cup coconut 1/2 cup sour cream 2 teaspoons lemon peel, grated.
Vanilla muffins: 2 packages vanilla chips.
Walnut muffins 1-1/2 cups chopped walnuts.
Wheat germ muffins: 2-2/3 cup wheat germ use 4 eggs 1/2 cup extra water before baking, top muffins with mix of: 1/2 cup wheat germ 2 Tb.
sugar.
Yogurt muffins: reduce water to 1-1/2 cups and add: 2 cartons (8 oz each) yogurt -- plain or flavored.
Zucchini muffins: 2 cups grated zucchini 2 Tb.
cinnamon 1 cup chopped nuts (optional).
Plum muffins: 2 cups fresh or canned plums; chopped.","url":"https://recipe.bluelayer.org/recipe/37364/universal-muffins-mix"},{"id":"37353","title":"Double Pie Crust, Flaky, and very good","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
butter, without salt
water, bottled, generic","directions":"Sift or fluff flour, add the salt and stir.
Add the lard and butter in small chunks, mix together quickly until size of small peas.
Sprinkle ice water tablespoon by tablespoon over it.
Quickly mix together until pulls from bowl.
The trick is quick and do not over mix
Separate into two balls
Roll out on floured surface and lift using rolling pin.
This is the perfect mix for yummy flaky piecrust.
For apple pie I would brush with beaten egg and cover the edges for 20 minutes and bake uncovered the last twenty minutes","url":"https://recipe.bluelayer.org/recipe/37353/double-pie-crust-flaky-and-very-good"},{"id":"37345","title":"Southern Double Crust Peach Cobber","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
butter, without salt
peaches, yellow, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
vanilla extract","directions":"Preaheat the oven to 350 degrees.
In a mixing bowl, combine flour, salt and Crisco.
Mix until the mix is crumbley, add water and mix well.
On a floured surface, knead the mixture several times or about 3 minutes.
Cut mixture in half, form into two balls and cover with plastic wrap and chill.
Add sugar,flour and spices to peaches.
Melt the butter in a large saucepan over medium heat, add peaches and mix well.
Simmer for 7 minutes Remove from heat and cool.
Add vanilla.
Remove dough from fridge and roll out one crust on a floured suface into a rectangle.about a 12x10.
Place in a greased 11x9 baking dish.
Pour filling over the crust.
Add just a few small pieces of butter or margarine random on top of mixture.
Roll out second ball on floured surface and cut into strips.
Place strips in any form.weaved or otherwise on top of peach mixture.
Swab top strips with softened butter with a brush or paper towel.
Sprinkle top with a mixture of cinnamon and sugar.
Bake for 30-40 mins until golden brown.
Let rest for about 10 minutes so crust will set.","url":"https://recipe.bluelayer.org/recipe/37345/southern-double-crust-peach-cobber"},{"id":"37328","title":"Pepper Jelly Tarts","ingredients":"cheese, cheddar
butter, without salt
spices, paprika
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne","directions":"Combine the cheese, butter, paprika, cayenne in a mixing bowl and beat until smooth.
Add the flour, combining with a fork until it forms a nice ball of dough.
Roll into small balls and place each into tart tin.
You should get at least 30 tarts.
Press each ball with fingers to shape tart shell bottom and sides.
Spoon 1 teaspoon jelly into each mini tart.
Bake 400 degrees for 10 minutes OR until golden.
Cool in pans five minutes, then remove from pans to a wire cooling rack.
Serve warm or at room temperature.
Variations:.
You can also put in a tiny cube of cream cheese than the hot pepper jelly.
Or tiny pieces of Brie cheese rinds removed than top with the pepper jelly, another element of tang.
We also have placed a tiny cube of cream cheese and placed in some raspberry seedles jam on top.
( the crust gives the heat and then the jam gives a touch of sweetness.
).","url":"https://recipe.bluelayer.org/recipe/37328/pepper-jelly-tarts"},{"id":"37315","title":"Chocolate, Cherry, Almond snacks (paleo, vegan, gluten free sweet treat)","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, almonds
cherries, sweet, raw","directions":"melt chocolate chips (stovetop or microwave)
drop multiple spoonfuls of chocolate onto a piece of wax paper
place a dried cherry in the center of each chocolate drop
place almonds circling the cherry in the chocolate drop
drizzle more chocolate on top if desired
put wax paper and treats in fridge for 10 minutes to set","url":"https://recipe.bluelayer.org/recipe/37315/chocolate-cherry-almond-snacks-paleo-vegan-gluten-free-sweet-treat"},{"id":"37309","title":"Healthy Kellogg's Rice Krispies","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
pineapple, raw, all varieties
oats
sugars, brown
syrups, corn, light","directions":"In a large bowl combine cereal, dried fruit, and oats.
Set aside.
In a small saucepan over low heat, stir brown sugar and syrup until sugar is completely dissolved.
Pour over cereal mixture, and stir until well coated.
Press firmly into lightly buttered 8\" square pan.
Cool (do not chill).
Cut into squares.","url":"https://recipe.bluelayer.org/recipe/37309/healthy-kelloggs-rice-krispies"},{"id":"37305","title":"Fluffy Cheddar Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, pepper, black
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar","directions":"Preheat your oven to 425 degrees.
Sift together flour, baking powder, baking soda, salt and pepper.
Cut in butter a piece at a time until mixture looks like large crumbs.
Add buttermilk and cheese.
Mix until combined, flouring your hands as needed, until it sticks together.
If it is too sticky, add in some more flour, a little at a time.
Do not over mix.
Lightly flour a large work surface.
Turn out the dough and flatten it to 1 in thickness.
Cut out rounds with a floured 2 inch round cutter.
Keep spacing as close together as possible.
Put the rounds on a baking sheet.
Collect any scraps, and, mixing as little as possible, flatten out to 1 in thickness again.
Cut out any additional rounds you can.
Do not over mix.
Brush tops of biscuits with melted butter.
Bake until they look golden brown,.
Bake for 18 to 20 minutes.
Rotate the sheet after about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/37305/fluffy-cheddar-biscuits"},{"id":"37304","title":"Nut Flapjack","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
nuts, hazelnuts or filberts
nuts, walnuts, english
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
sugars, powdered
sugars, brown
water, bottled, generic","directions":"Mix together in a heat proof bowl the oats, coconut, walnuts, sunflower seeds, crushed almonds and chocolate drops
In a saucepan, heat the water and both sugars on a medium heat for about 10mins.
Do not stir.
It should reach about 104-105c.
Add the hazelnut chunks to the pan for 2-3mins.
Take off the heat and mix into the bowl until combined thoroughly.
Tip the mixture into a baking tray lined with greaeproof paper and flatten down to desired thickness.
Place the mixture in the fridge for 2-3 hours.
At this stage you can eat it if you like really sticky flapjack.
Alternatively, pre-heat an oven to 220c / 200c fan.
Place the tray in the oven for 20-25mins or until browning on top.
The mixture should become firmer and less sticky to touch.
Remove from oven, slice into pieces and allow to cool.","url":"https://recipe.bluelayer.org/recipe/37304/nut-flapjack"},{"id":"37292","title":"Pirate's Grog","ingredients":"alcoholic beverage, distilled, rum, 80 proof
spices, ginger, ground
sugars, granulated
lime juice, raw
water, bottled, generic
water, bottled, generic","directions":"In a tall glass pour in the rum, sugar and lime juice.
I zest the ginger in, what you're really looking for is the pulp, not the skin.
Then you muddle it for a while until you're satisfied with the mixture.
Pour over double old fashioned glass half filled with crushed ice.
(try and strain out the ginger pieces)
Top with water and give a bit of a stir and enjoy!","url":"https://recipe.bluelayer.org/recipe/37292/pirates-grog"},{"id":"37289","title":"Roasted Root Salad With Carrot Vinaigrette (Thanksgiving)","ingredients":"parsnips, raw
salt, table
rice vinegar,
mustard, prepared, yellow
spices, curry powder
carrots, raw
oil, olive, salad or cooking
oil, olive, salad or cooking
onions, raw
celery, raw
beets, raw
carrots, raw
sauce, peppers, hot, chili, mature red, canned","directions":"Halve parsnips and carrots by cutting crosswise, then cut each half lengthwise in half.
(Cut any large pieces in half again lengthwise.).
Cut beets, celery root, and onions into 1 1/2 inch thick wedges.
Place all vegetables in an 11 X 17 inch roasting pan.
Add 1/4 cup of the olive oil and mix well.
Bake in a 400F (200C) oven until vegetables are well browned and tender when pierced, about 1 1/2 hours; stir constantly.
Cool to room temperature, if making ahead, cover and chill up to 1 day prior to eating.
Bring to room temperature before serving over the viniagrette.
To make the viniagrette mix together 1 tablespoon of olive oil, carrot juice, curry powder, mustard, and rice vinegar.
If making this ahead, cover and chill for up to 1 day prior to serving.
To assemble the salad, pour the viniagrette onto a large flat serving platter or into a large bowl.
Arrange the roasted vegetables decoratively over it.","url":"https://recipe.bluelayer.org/recipe/37289/roasted-root-salad-with-carrot-vinaigrette-thanksgiving"},{"id":"37275","title":"Debbie's Crisp / Crumble Topping","ingredients":"oats
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking soda","directions":"Combine all ingredients EXCEPT oats in a mixing bowl until smooth, fold in oats.
Spoon over fresh fruit or pie filling in an 8x8 cake pan, or a round pie dish.
Bake at 350 for 35-40 minutes, or until topping is golden.","url":"https://recipe.bluelayer.org/recipe/37275/debbies-crisp-crumble-topping"},{"id":"37272","title":"Amigo Pie","ingredients":"beef, grass-fed, ground, raw
onions, raw
tomatoes, red, ripe, raw, year round average
olives, ripe, canned (small-extra large)
spices, chili powder
salt, table
spices, pepper, black
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
butter, without salt
cheese, cheddar
olives, ripe, canned (small-extra large)","directions":"Brown meat;drain.
Add onion,tomato,olives and seasonings; cook until onion is tender.
Combine cornmeal,flour,salt and baking powder.
Add water and butter or margarine; mix until smooth.
Stir in 1 cup cheese and olives.
Pour cornmeal mixture into greased 9-inch pie plate.
Spoon meat mixture into center of cornmeal mixture and press down gently.
Bake in a 400 degree preheated oven for 25 minutes.
Top with remaining cheese.
Garnish with additional olive slices, if desired.","url":"https://recipe.bluelayer.org/recipe/37272/amigo-pie"},{"id":"37268","title":"Cheesy Crab Dip","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
salt, table
spices, pepper, black
cheese, cheddar","directions":"Preheat oven to 375.
Mix all ingredients except for cheddar.
Spread evenly into glass pie dish.
Top with cheddar.
Bake about 25 minutes until golden brown on top.
Serve hot with cracker (Wheat Thins work best).","url":"https://recipe.bluelayer.org/recipe/37268/cheesy-crab-dip"},{"id":"37260","title":"Vanilla Nut Granola","ingredients":"oats
nuts, pecans
sugars, brown
salt, table
spices, cinnamon, ground
butter, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
vanilla extract","directions":"Set rack to middle position and preheat oven to 300F.
Lightly spray large baking sheet.
Mix first five ingredients.
Over medium heat, combine butter, apple sauce and maple syrup and bring to simmer.
Remove from heat, stir in vanilla extract.
Pour over dry mixture, toss well with hands until thoroughly mixed.
Spread on prepared baking sheet.
Bake 25 minutes, rotating pan after 10 minutes.
Transfer sheet to cooling rack and cool completely before breaking into small pieces.
Store in airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/37260/vanilla-nut-granola"},{"id":"37259","title":"Crispy Rice and Fruit Bark","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
apricots, dried, sulfured, uncooked
raisins, seeded","directions":"Melt chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring occasionally.
Meanwhile, line bottom and sides of a 13- by 9-inch baking pan with foil, leaving a 1-inch overhang, then lightly oil foil.
When chocolate is smooth, remove bowl from pan and cool chocolate to warm, then add cereal and fruit, stirring gently until combined well.
Spread evenly in baking pan and chill until firm, at least 2 and up to 24 hours.
Lift candy in foil from pan and transfer to a cutting board.
Peel off foil and break candy into 2-inch pieces.","url":"https://recipe.bluelayer.org/recipe/37259/crispy-rice-and-fruit-bark"},{"id":"37257","title":"Dees Apple Pie Mocktail","ingredients":"cream, whipped, cream topping, pressurized
apples, raw, with skin
apples, raw, with skin
water, bottled, generic
ice creams, vanilla","directions":"Rim martini glass with sugar .
Blend cream, apple cider, apple pie spice, ice, and ice cream together until smooth.
Pour into rimmed glass.","url":"https://recipe.bluelayer.org/recipe/37257/dees-apple-pie-mocktail"},{"id":"37254","title":"Cheese Garlic Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
butter, without salt
spices, garlic powder","directions":"Preheat overn to 450F.
Stir everything but the butter and garlic powder together.
Beat vigorously for 30 seconds.
Spoon out 1-2 inch pieces of dough onto sheet.
Cook on ungreased baking sheet for 8-10 minutes.","url":"https://recipe.bluelayer.org/recipe/37254/cheese-garlic-biscuits"},{"id":"37243","title":"Peanut Butter No-Bake Cookies","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
honey
cocoa, dry powder, unsweetened
vanilla extract
butter, without salt","directions":"Mix all wet ingredients together in bowl.
HONEY, PEANUT BUTTER, VANILLA, BUTTER.
Combine dry ingedients: OATS, COCONUT, COCOA CRISPIES.
Mix together well.
Add extra dry ingredients to taste if too sticky.
Roll in balls, plop on dish with spoon, or press into ice tray.
Then chill for at least 30 minutes and eat.","url":"https://recipe.bluelayer.org/recipe/37243/peanut-butter-no-bake-cookies"},{"id":"37239","title":"Hot Cinnamon Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive
spices, cinnamon, ground
spices, pepper, red or cayenne
butter, without salt
leavening agents, baking soda","directions":"In a glass bowl, stir together the sugar, corn syrup, peanuts, cinnamon, and cayenne pepper until thoroughly blended.
Microwave on high for 6 minutes.
Slowly stir in the butter, and microwave an additional 30 seconds.
Very carefully remove bowl from the microwave as the contents will be extremely hot.
Gently stir in baking soda until mixture becomes light and foamy.
Turn batter out onto a lightly oiled cookie sheet, scraping sides of bowl with a rubber spatula.
Allow brittle to cool for 1 hour, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/37239/hot-cinnamon-peanut-brittle"},{"id":"37227","title":"Homemade Granola","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, pistachio nuts, raw
cherries, sweet, raw
raisins, seeded
cranberries, dried, sweetened
honey
butter, without salt
oil, olive, salad or cooking
seeds, flaxseed
spices, cinnamon, ground
vanilla extract","directions":"Preheat oven to 300 F.
Combine all ingredients in a large bowl and mix until well combined.
Spread into a single layer in a large rimmed baking sheet (you may need to use two).
Bake at 300 F for 30 minutes, stirring every 10 minutes for looser granola.
For more snack size granola pieces, stir only once then press the mixture back into the baking sheet with the back of a spoon or a spatula.
Remove from oven and cool.
Store in an airtight container.
Makes about 10 cups.
Change it up however you like with dried apricots, dried apples, hazelnuts, pecans, sunflower seeds, or other fruits and nuts.
Enjoy granola on your morning yogurt, as a mid afternoon snack, or as a breakfast cereal with milk.","url":"https://recipe.bluelayer.org/recipe/37227/homemade-granola"},{"id":"37223","title":"Whole Grain Master Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
vital wheat gluten
water, bottled, generic","directions":"Measure the dry ingredients into a 5-quart bucket or bowl, and whisk them together (you can also use a fork, or if its lidded, just shake them well).
Add the water to form a very wet dough.
Cover loosely (leave lid open a crack) and allow to rise for two hours at room temperature (if you decreased the yeast, youll need more time).
NEVER PUNCH DOWN or intentionally deflate.
The dough will rise and then begin to collapse.
Refrigerate and use over the next 14 days, tearing off one-pound loaves as you need them.
On baking day, cut off a grapefruit-sized piece of dough (about a pound), using a serrated knife or a kitchen shears.
Quickly shape the loaf by pulling the top around to the bottom and rotating, but don't knead.
Cover the loaf loosely with plastic wrap and let it rest on a pizza peel covered with cornmeal or parchment for 90 minutes (or 40 if your dough is fresh and not refrigerate).
Thirty minutes before baking, preheat the oven to 450 degrees F (230 degrees C), with a baking stone placed on a middle rack.
Place an empty broiler tray for holding water on any other rack that wont interfere with rising bread.
Just before baking, use a pastry brush to paint the top with water and sprinkle with a seed mixture if desired.
Slash the loaf with 1/4-inch deep parallel cuts across the top (or a singe lengthwise cut as in the first picture).
Use a serrated bread knife held perpendicularly to the loaf.
Slide the dough onto the pizza stone.
Pour 1 cup hot tap water into the broiler tray.
Bake for about 30 minutes or until done.","url":"https://recipe.bluelayer.org/recipe/37223/whole-grain-master-bread-recipe"},{"id":"37220","title":"Frybread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"To make dough, mix all ingredients except oil in a bowl.
Knead.
the dough until smooth and divide into four pieces.
Shape each piece.
into a flat circle.
On medium heat, heat oil in a frying pan.
Fry dough rounds one at a time until brown and crispy.","url":"https://recipe.bluelayer.org/recipe/37220/frybread"},{"id":"37214","title":"Curried Crab Lumps","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
butter, without salt
capers, canned
shallots, raw
spices, curry powder","directions":"Put the crabmeat in a bowl and pick through it, removing any pieces of shell.
In a small skillet over medium heat, melt the butter.
Add the capers and saute them for 1 minute.
Add the shallots, stir, and remove from the heat.
Stir in the curry powder.
Gently fold in the crabmeat until it is covered with the sauce.
Make the crab lumps up to 1 day ahead and refrigerate.","url":"https://recipe.bluelayer.org/recipe/37214/curried-crab-lumps"},{"id":"37213","title":"Instant Potato Lefse","ingredients":"potatoes, raw, skin
sugars, granulated
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
cream, whipped, cream topping, pressurized
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Place dry ingredients into 3 quart bowl.
In a saucepan, bring to boil water, milk, Half & Half, and margarine.
Stir liquid into bowl of potato mixture until smooth.
Refrigerate overnight.
Lefse dough:.
Work together with hands until flour has been absorbed.
If sticky, add more flour.
Place about 1 cup of dough on floured board and roll as thin as possible.
Cut with 4-inch cookie cutter or 1 pound coffee can.
Bake on hot griddle until light brown blisters appear; turn to complete baking.
(Electric skillet or pancake griddle set at 400 degrees F.).
Repeat process until all of potato mixture is used.
Yield: 100 (3-inch) pieces.","url":"https://recipe.bluelayer.org/recipe/37213/instant-potato-lefse"},{"id":"37210","title":"Coconut Macaroon and Mango Bombe","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
ice creams, vanilla
mango nectar, canned
mango nectar, canned","directions":"In a 2 1/2-quart bowl, mix the macaroon pieces with the coconut sorbet or ice cream until well combined; spread the mixture around the bottom and sides of the bowl in an even layer.
If the ice cream is too soft to spread, put it in the freezer for 15 minutes and try again.
Once youve got an even layer, place the bowl in the freezer for 2 hours until thoroughly frozen.
Spread the diced mango all over the macaroon-studded ice cream or sorbet and freeze for 30 minutes.
Fill it with the mango sorbet, smoothing the top, and freeze for 2 hours.
Remove from the freezer and set it in a bowl of warm water for 1 to 2 minutes to loosen it.
Place a plate over the bowl, invert it and unmold the bombe.
Serve immediately, garnished with more mango cubes.","url":"https://recipe.bluelayer.org/recipe/37210/coconut-macaroon-and-mango-bombe"},{"id":"37205","title":"Pizza Dough","ingredients":"water, bottled, generic
alcoholic beverage, beer, regular, all
honey
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine water, wine or beer (anything works here; I like red wine best), honey, yeast, and olive oil.
Allow the yeast to soften and bloom for a few minutes.
Add the flour, starting with about 3 cups, and the salt.
Mix, adding flour as neccessary, to form a soft but not sticky dough.
Knead until smooth.
I use setting 4 on my Kitchenaid for about 5 minutes.
Move the dough into an oiled bowl, cover, and let rise for 45 minutes.
After 45 minutes, place dough on a lightly floured surface and divide into the number of pieces you want.
You can make one large pizza, two smaller ones, or 3 or 4 individual-sized pizzas.
Shape each piece into a smooth ball, pulling under and pinching.
Cover balls with a towel and rest for a few minutes while you get your toppings prepared.
Flatten dough with your fingers and top as desired.
Bake in a very hot oven for about 15 minutes or until brown and crispy.
I like a 450-degree oven with a pizza stone.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/37205/pizza-dough"},{"id":"37196","title":"Cheesy Chicken Rolls","ingredients":"chives, raw
yogurt, greek, plain, nonfat
parsley, fresh
yogurt, greek, plain, nonfat
mushrooms, white, raw
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
cheese, mozzarella, low sodium
spices, paprika","directions":"For filling, in a small bowl combine cheese, mushrooms, the 1/4 cup yogurt, chives, parsley, and pimento.
Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet to 1/8\" thickness.
Remove plastic wrap.
Sprinkle lightly with salt and pepper.
Spread some of the filling on each chicken breast half.
Fold in the sides and roll up.
Repeat with remaining chicken.
Arrange rolls seam side down in a 10x6x2\" baking dish.
Combine bread crumbs and paprika.
Brush chicken with the 1 Tbs yogurt; sprin kle with crumb mixture.
Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender and no longer pink.","url":"https://recipe.bluelayer.org/recipe/37196/cheesy-chicken-rolls"},{"id":"37188","title":"Honey Roasted Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
honey
lemon juice, raw
salt, table","directions":"Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 x 13 baking dish.
In a small bowl, whisk together olive oil, honey and lemon juice.
Pour mixture over potatoes and toss to coat.
Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.","url":"https://recipe.bluelayer.org/recipe/37188/honey-roasted-sweet-potatoes"},{"id":"37185","title":"Keth's Sourdough Starter Recipe","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"DAY ONE:.
Sterilize all equipment, if necessary.
I do not have to in my kitchen because I get a bubbly starter by Day 4.
The first step, whether or not you sterilize, is to scrub all pieces of equipment with hot water and dishwashing liquid, and dry with paper towels.
Then to sterilize, place the equipment in a large pot of boiling water for 5 minutes.
Lift it out of the pan with tongs and allow to dry on paper towels.
To begin starter, start early in the day.
Measure 1/2 cup distilled water into a sterilized bowl using a sterilized measuring cup.
Add 1 cup of organic flour, and stir with a sterilized spoon.
Cover bowl tightly with plastic wrap and let sit at room temperature (60 to 80 degrees F) for 12 hours.
After 12 hours, add in 1/2 cup distilled water and 1 cup organic flour, and leave again at room temperature (60 to 80 degrees F) for 12 hours.
DAY TWO:.
Wash and sterilize dry measuring cups and spoon again.
Add 1/2 cup distilled water and 1 cup of the organic flour to the starter and leave again at room temperature (60 to 80 degrees F) for 24 hours.
DAY THREE:.
Repeat step 4.
If the starter has not begun to bubble, wait one more day before discarding it.
DAY FOUR:.
If the starter is bubbling, repeat step four again, and transfer it to a larger sterilized bowl, before adding in flour and water.
If the starter has not begun to bubble by Day 4, discard and start over again.
DAY FIVE:.
Discard half of the starter and add 1 cup distilled water and 2 cups organic flour.
Cover tightly with plastic wrap and leave at room temperature (60 to 80 degrees F) until bubbly.
Refrigerate starter after it begins to bubble.
Maintenance:.
Feed the starter by removing it from the refrigerator, discarding half of it, and repeating step 6, once a week.
If any water separates out of the starter in between feedings, stir the water back inches After the starter is several weeks old, remove 1 cup and try feeding it with 1/2 cup ordinary tap water and 1 cup unbleached all purpose flour.
If it begins to bubble easily, continue to use tap water and unbleached all purpose flour on a weekly basis.","url":"https://recipe.bluelayer.org/recipe/37185/keths-sourdough-starter-recipe"},{"id":"37177","title":"Clear Toy Candy [pa Dutch Traditional]","ingredients":"syrups, corn, light
sugars, granulated
water, bottled, generic","directions":"I try to use a ratio of two parts solid to one part liquid, but for your first batch use more liquid.
It just takes longer and the liquid must boil off before it will reach the proper temperature so err on the side of too much liquid at first.
In a pan put 1/2 cup of clear corn syrup, one cup of sugar, and put 1/2 cup of water on top of the sugar and make sure the sugar is thoroughly moistened.
Stick in the candy thermometer and put the mixture on the stove.
DO NOT STIR!
Heat to 310 degrees and if you have the sugar thoroughly moistened it will look like boiling glass.
If you have too much sugar for the liquid you used it will not be clear.
When the mixture reaches 300-310 degrees, pour into molds generously coated with olive oil (any oil will work).
Hold the molds together with heavy duty rubber bands and place the greased molds on a cookie sheet.
If you don't have any molds, you can oil a cake pan and pour the mixture about 1/4 inch deep and score with a knife as it hardens so it will break into bite size pieces.
Its takes about five minutes or so to harden in the molds and as it does I add sticks to make it easier to eat.
I wrap them in small plastic bags which you can get wherever they sell candy making supplies.
Remember you can't mess this up - if you put in too much corn syrup or water it will just take longer to reach the desired temperature.
After your first batch, you'll never measure anything again.
I should have pointed out that this candy seems to be one of the most traditional Pa. Dutch Christmas candies.
NOTE the time is way off.
This is going to vary depending on a lot of factors.","url":"https://recipe.bluelayer.org/recipe/37177/clear-toy-candy-pa-dutch-traditional"},{"id":"37173","title":"Best Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
lard
salt, table
sugars, granulated","directions":"Mix all together to a crumb stage.
Add in, mixed together: 1 egg, beaten 1 teaspoon vinegar
Combine the last 3 ingredients and add in to first mix, mix by hand.
Pour onto floured board and add in more flour till you can handle easily.
This makes sufficient dough for 4 two-crust 8 inch pies.","url":"https://recipe.bluelayer.org/recipe/37173/best-pie-crust-recipe"},{"id":"37153","title":"Bryanna's Yeasted Pastry Dough, No Fat","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
water, bottled, generic
syrup, maple, canadian
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"NOTE: use regular all-purpose unbleached and wholewheat flour, not pastry flour or bread flour).
The potatoes need to be just potatoes, no milk if using \"real\" mashed potatoes.
If using instant mix with the boiling water.
Mix the warm milk, mashed potatoes, syrup and yeast in a medium bowl or food processor; let stand 5 minutes.
Add the flour and salt.
Knead for 5 minutes or process in food processor for 30 seconds.
Place the dough in an oiled bowl, spray the top of the dough with a little oil, cover with plastic wrap and let rise in a warm place until doubled (30-60 minutes) OR in the refrigerator for up to 24 hours.
To make a double crust pie, preheat the oven to 350 degrees F. Divide the dough in half and roll out one half to fit the bottom of a lightly oiled 9 pie pan (you have to oil the pans because this dough has no fat in itOR use a really good non-stick pan).
Dont use much flour when rolling out.
Fill the pie and cover with the rolled-out second half of the dough.
Crimp the edges together and cut some slits for the steam to escape.
Bake immediately (no rising) for 25-30 minutes or until golden.
The pie may be glazes before baking with soymilk and maybe sprinkled with coarse unbleached sugar, or after baking with maple syrup or juice concentrate.
To make a freeform pie, preheat the oven to 350 degrees F. Roll the dough out to a 16 circle (use as little flour as possible) and place it carefully on a lightly oiled or good nonstick cookie sheet or 14 round pizza pan.
(To transfer the dough, you can cover it with waxed paper and loosely roll it up on your rolling pin, lift it to the pan, unroll and remover the paper.)
Make sure there are no holes or excessively thin spots in the dough.
Pile the filling in the center and drape the edges over the filling, leaving about a 5 uncovered hole in the center, and pleating the dough to make it fit over the filling.
This doesnt have to look fancyafter all, its a rustic pie!.
Bake immediately (no rising) as instructed for the double crust pie above.
Glaze as above, too, if you like.
Bryanna:Its impossible to make a flaky pastry without fat, but this is a really tender yeasted pastry for pies and quicheseven fruit pies!
You can make a conventional double crust pie, or a freeform or rustic pie.
This last is rolled into one large circle with the edges folded up over the filling and baked free-standing on a cookie sheet rather than in a pie pan.
(Its doesnt work with very runny fillings!)
A food processor makes this easy!","url":"https://recipe.bluelayer.org/recipe/37153/bryannas-yeasted-pastry-dough-no-fat"},{"id":"37152","title":"Super Simple, Time-Saving Cabbage Salad in Sesame Oil","ingredients":"cabbage, raw
salt, table
oil, sesame, salad or cooking","directions":"Cut the cabbage into large pieces.
You get a better appreciation of the cabbage size and it's sweetness, which is delicious.
Wash, separate, and transfer to a bowl to drain.
Season thoroughly with salt and pepper, then mix in the sesame oil.
Toss from the bottom of the bowl to the top, and it's complete.","url":"https://recipe.bluelayer.org/recipe/37152/super-simple-time-saving-cabbage-salad-in-sesame-oil"},{"id":"37140","title":"Macadamia Rocky Road","ingredients":"nuts, macadamia nuts, raw
candies, marshmallows
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,","directions":"Toss together the macadamias, marshmallows, cherries and coconut then scatter over the bottom of a parchment lined 9 x 13 cookie sheet.
Melt the chocolate in a double saucepan or in a microwave and pour evenly over the top, smoothing the top with the back of a spoon.
Refrigerate until set, then cut into pieces with a hot sharp knife.
Store in a sealed container in a cool place or the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/37140/macadamia-rocky-road"},{"id":"37132","title":"Rice Krispie Ice Cream","ingredients":"ice creams, vanilla
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown","directions":"Set ice cream out to soften.
Preheat oven to 250 F.
Place the butter, Rice Krispies, pecans, and coconut on a baking sheet or pan.
Stir and toast in the oven until light brown, about 10 minutes.
Stir every few minutes.
Remove from oven and stir in the brown sugar.
Allow the mixture to cool.
Place 2/3 of the crumbs into a 9x9 pan.
Spread the softened ice cream over the top.
Sprinkle the remaining crumbs on top.
Cover and freeze for 6 hours.
Cut into squares and serve.
It may need to be thawed for half an hour before serving.
It will depend on your freezer and the type of ice cream you use.","url":"https://recipe.bluelayer.org/recipe/37132/rice-krispie-ice-cream"},{"id":"37131","title":"Olive Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
molasses
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
olives, ripe, canned (small-extra large)
spices, rosemary, dried
seeds, sesame seeds, whole, dried","directions":"Place water, yeast, and molasses in a mixing bowl; stir to mix.
Let stand for a few minutes until mixture is creamy and foamy.
Add olive oil and salt; mix.
Add flour, about a cup at a time, until dough is too stiff to stir.
Add olives and fresh herbs.
Turn dough out onto a lightly floured board.
Knead, adding flour as needed to keep from being sticky, until smooth and elastic.
Place in well oiled bowl, and turn to coat the dough surface with oil.
Allow to rise until doubled in bulk, about an hour or so.
Punch the dough down, split into two pieces, and form into two round loaves.
Place on greased baking sheet .
Spray with cold water and sprinkle with sesame seeds if desired.
Let loaves rise for 25 to 30 minutes.
Bake at 400 degrees F (205 degrees C) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.","url":"https://recipe.bluelayer.org/recipe/37131/olive-bread"},{"id":"37119","title":"Maple Glazed Pork Roast With Sweet Potatoes","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
sweet potato, raw, unprepared
butter, without salt","directions":"Preheat oven to 350F.
Pat pork dry and season generously with salt and pepper.
Sprinkle center of a flameproof roasting pan with 1/2 tablespoon flour.
Set pork on flour in pan and roast in middle of oven 40 minutes.
Brush pork with some maple syrup and roast, brushing with maple syrup every 10 minutes, until a thermometer inserted 2 inches into center of meat registers 155F, 20 to 25 minutes more.
While pork is roasting, peel potatoes and cut into 1 1/2-inch pieces.
In a kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 15 minutes.
Drain potatoes in a colander set over a large bowl and reserve 3 cups cooking water.
Return potatoes to kettle and mash with a potato masher, or puree in a food processor.
Season potatoes with salt and pepper and keep warm.
Transfer pork to a platter and let stand, loosely covered with foil, 10 minutes.
While pork is standing, skim fat from pan juices.
In a small bowl make a beurre manie by kneading together butter and remaining 4 tablespoons flour until smooth.
Add 1 cup reserved cooking water to roasting pan and deglaze over moderately high heat, stirring and scraping up brown bits.
Add remaining 2 cups cooking water and any juices that have accumulated on platter and bring mixture to a boil.
Whisk in beurre manie and simmer sauce, whisking, until thickened to desired consistency, about 2 minutes.
Pour sauce through a fine sieve into a sauceboat.
Slice pork and serve with sweet potatoes and sauce.
Serves 6 to 8.","url":"https://recipe.bluelayer.org/recipe/37119/maple-glazed-pork-roast-with-sweet-potatoes"},{"id":"37108","title":"Bubble Gum Apple Pie Recipe","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Ice (shake) // rocks or possibly blended // frzn","url":"https://recipe.bluelayer.org/recipe/37108/bubble-gum-apple-pie-recipe"},{"id":"37105","title":"Cambria's Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cream, sour, cultured
spartan, real semi-sweet chocolate baking chips,","directions":"Coat bottom and sides of an 8-inch pie plate lightly with butter.
Combine chocolate syrup and chocolate chips in a small microwave-safe bowl.
Microwave on HIGH (100% power) until hot, about 45 seconds.
Stir until smooth.
Reserve 1/4 cup of chocolate mixture.
Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.
Press micture over bottom and up sides of prepared pie plate; freeze until firm, about 15 minutes.
Combine reserved chocolate mixture and the sour cream in a small bowl and mix well.
Spread half the ice cream in the prepared pie plate.
Drizzle with half the sour cream mixture.
Top with remaining ice cream and drizzle with remaining sour cream mixture.
Freeze pie, covered, until firm, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/37105/cambrias-chocolate-chip-ice-cream-pie"},{"id":"37102","title":"Greek Roasted Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
lemon juice, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Wash your chicken and pat it dry with paper towels.
Combine the lemon juice, olive oil, salt, and pepper and stir them together well.
If you're using a whole chicken, rub it all over with some of this mixture, making sure to rub plenty inside the body cavity, as well.
If you're using cut-up chicken, put it in a large zip-lock bag, pour the marinade over the chicken and seal the bag.
Let the chicken marinade for at least an hour, or as long as a day.
At least 1 hour before you want to serve the chicken, pull it out of the bag.
You can either grill your chicken or you can roast it in a 375 degree oven for about 1 hour.
Either way, cook it until the juices run clear when it's pierced to the bone.
Recipe from the book \"500 Low-carb Recipes\" by Dana Carpender.","url":"https://recipe.bluelayer.org/recipe/37102/greek-roasted-chicken"},{"id":"37098","title":"Cuban Bread (Pan Cubano)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"Manual Method: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this \"turn\" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
Mixer Method: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes.
Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start.
Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough.
Allow the machine to complete its cycle.
Divide the dough into six pieces, and shape each piece into a rough log.
Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end).
Place the loaves on a parchment-lined or lightly greased baking sheet.
Let the loaves rise, covered, for 1 hour.
Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf.
Preheat the oven to 375F while the loaves are rising.
Bake the bread for about 30 minutes, or until it's golden brown.
Remove it from the oven, and cool it on a rack.
The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen.","url":"https://recipe.bluelayer.org/recipe/37098/cuban-bread-pan-cubano"},{"id":"37093","title":"Maja Blanca (Coconut Pudding)","ingredients":"water, bottled, generic
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
sugars, granulated
corn, sweet, white, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Butter an 8-inch baking dish or pie pan, and set aside.
Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved.
Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick.
Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes.
Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
Place the coconut flakes in a dry skillet over medium heat, and stir to toast.
Watch them carefully so they don't burn.
Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.","url":"https://recipe.bluelayer.org/recipe/37093/maja-blanca-coconut-pudding"},{"id":"37079","title":"Raspados de Tamarindo (Tamarind Ices)","ingredients":"tamarinds, raw
water, bottled, generic
sugars, granulated
water, bottled, generic
water, bottled, generic","directions":"Place tamarind pods, cleaned of all shells and peels, into a saucepan.
Pour in 3 cups water, or as needed to cover, and bring to a boil.
Reduce heat to medium-low and simmer until water and pulp are reduced by 1/4, 30 to 45 minutes.
Strain tamarind pulp through a fine mesh strainer into another saucepan; discard seeds.
Pour remaining 5 cups water through strainer to wash as much pulp as possible into the mixture.
If desired, check pulp left in strainer for any hard pieces of peel and shell and add pulp back into tamarind mixture.
Place tamarind mixture over low heat and cook until warm but not boiling, 2 to 3 minutes.
Stir sugar into tamarind mixture until sugar has dissolved.
If mixture is too thick, add 1/4 cup water.
Divide shaved ice into 6 glasses and pour tamarind mixture over shaved ice to serve.","url":"https://recipe.bluelayer.org/recipe/37079/raspados-de-tamarindo-tamarind-ices"},{"id":"37074","title":"Chocolate Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat your oven to 325 degrees F.
Cut out two sheets of parchment as large as your cookie sheets.
In a medium sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder.
With a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until evenly crumbly.
In a separate bowl, combine the honey and milk, stirring until the honey dissolves.
Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together.
Add additional milk, if necessary.
Turn the dough out onto a well floured surface and fold it over gently 10 to 12 times, until smooth.
Divide the dough in half.
Work with half the dough at a time, keeping the remaining dough covered.
Transfer one piece of dough to a piece of parchment.
Roll it into a rectangle a bit larger than 10 x 14 inches; the dough will be about 1/16 inch thick.
Trim the edges and prick the dough evenly with a dough docker or fork.
Repeat with the remaining dough and parchment.
Place the rolled-out dough pieces, on their parchment, onto baking sheets.
Bake the crackers for 15 minutes, or until you begin to smell chocolate.
Remove them from the oven, and immediately cut them into rectangles with a pizza wheel or knife.
Transfer them to a rack to cool.
Store the cooled crackers tightly wrapped.
Yield: 32 - 3 1/2 x 2 1/2 inch crackers.","url":"https://recipe.bluelayer.org/recipe/37074/chocolate-graham-crackers"},{"id":"37059","title":"Fettucini Alfredo","ingredients":"noodles, egg, dry, unenriched
butter, without salt
cream, fluid, heavy whipping
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
spices, pepper, black
salt, table","directions":"Prepare noodles according to directions.
While waiting for the pasta water to boil, prepare Alfredo sauce.
Cube butter into smaller pieces.
This will help it melt faster.
In a medium sauce pan, combine all the ingredients (except the noodles).
Cook over medium heat and stir constantly as to avoid scorching.
DO NOT boil the sauce.
Adjust your heat if bubbles start to form.
Once butter and cheese are melted, heat for another 2 minutes then keep on a low temperature until noodles are done.
Drain noodles and plate up.
Pour sauce over noodles and serve.
Note: You can substitute freshly grated Parmesan cheese with the grated cheese from the tub found in the refrigerated section.
Adding grilled chicken to this recipe would put it over the top!","url":"https://recipe.bluelayer.org/recipe/37059/fettucini-alfredo"},{"id":"37056","title":"Wild Mushroom and Gruyere Quiche","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
cheese, gruyere
butter, without salt
onions, raw
mushrooms, white, raw
egg substitute, powder
cream, whipped, cream topping, pressurized
tomatoes, sun-dried
spices, basil, dried","directions":"Combine flour and butter with a pastry blender until you get a mealy texture.
Add in the cold water, 1 tsp at a time until dough is able to be shaped into a ball.
Be careful not to add too much or it will make it sticky.
Roll the dough on a lightly floured surface into a 12 in circle, and then press into a 9 inch pie dish.
Place in pie weights, and bake for 6-8 minutes at 450, or until the edges are a light brown.
Turn oven down to 375.
Remove the weights and sprinkle the shredded cheese along the bottom of the quiche crust.
In a pan, melt 2 tbs butter and add onions and cook until they are soft.
Add in the mushrooms, and saute until lightly brown.
In a large bowl combine egg starters, cream, sun-dried tomatoes, and the onion and mushroom mixture.
Pour into quiche crust, and sprinkle with the basil.
Bake for 30-35 minutes, or until a knife inserted comes out clean.","url":"https://recipe.bluelayer.org/recipe/37056/wild-mushroom-and-gruyere-quiche"},{"id":"37047","title":"Holiday Almond Brittle","ingredients":"sugars, granulated
honey
butter, without salt
butter, without salt
nuts, almonds","directions":"In a heavy skillet, heat the sugar over low heat until it has melted and is slightly browned, making sure it doesn't burn.
Add the honey and butter; simmer for 20 minutes.
Stir in the nuts and cook for 10 minutes.
Line a platter or pan with wax paper and drop tablespoonfuls of the brittle onto the paper.
Let it harden, break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/37047/holiday-almond-brittle"},{"id":"37046","title":"Cinnamon/Nutmeg Whipped Cream","ingredients":"cream, fluid, heavy whipping
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Add heavy cream and sugar in a large bowl and whip high speed till fluffy.
If it's too runny, keep whipping.
When done, fold in cinnamon and nutmeg Store in refrigerator Nutmeg can be ommited Also, instead of cinnamon and nutmeg, you can add 1/4 teaspoon Allspice.
Serve well chilled on pumpkin or apple pie.
This can be refrigerated overnight.","url":"https://recipe.bluelayer.org/recipe/37046/cinnamon-nutmeg-whipped-cream"},{"id":"37040","title":"My Truffles","ingredients":"cream, fluid, heavy whipping
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"In the top of a double boil pot heat cream just to boiling.
Place pot on top of pot of hot water.
Add chocolate.
Blend until smooth.
Add butter and blend until incorporated well.
Line a pan with plastic or use silicone pan.
Pour chocolate into that pan and refrigerate until firm enough to handle -- about 3 hours.
Invert on a cutting board.
Remove plastic if used.
Cut into equal pieces to quantity for this recipe.
Roll into balls (ovals if eggs for easter) and then roll in chosen coating.
Coating can be:.
Cocoa, pretty sugar, nuts, chopped fruit, coconut, etc.
(NEVER powdered sugar as it will \"melt\" and be ugly).
If amaretto or gran marnier added 1/4 cup and reduce equal amount of cream.
Freeze these prior to rolling.","url":"https://recipe.bluelayer.org/recipe/37040/my-truffles"},{"id":"37025","title":"Almond Cranberry Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
nuts, almonds
cranberries, dried, sweetened
leavening agents, baking soda","directions":"Line baking sheets with aluminum foil.
Combine sugar, corn syrup, and water in a 3-quart saucepan over medium heat; cook and stir until sugar dissolves and mixture begins to boil, 5 to 10 minutes.
Stir in butter; cook, stirring frequently, until mixture is thick and syrupy and a candy thermometer inserted into the center of the syrup, not touching the bottom, reads 230 degrees F (110 degrees C), 10 to 15 minutes.
Mix almonds and cranberries into the sugar mixture; cook and stir until temperature reaches soft-crack stage at 280 degrees F (138 degrees C), 10 to 15 minutes.
Stir constantly until mixture reaches hard-crack stage at 305 degrees F (152 degrees C), 10 to 15 minutes.
Remove from heat.
Quickly stir baking soda into brittle mixture until fully incorporated.
Pour brittle onto the prepared baking sheet.
Stretch candy out by lifting and pulling from the edges using forks as the candy cools.
Cool completely before breaking into pieces.","url":"https://recipe.bluelayer.org/recipe/37025/almond-cranberry-brittle"},{"id":"37011","title":"100% Whole Wheat Bread, Plain and Simple (No-Knead)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
vital wheat gluten
water, bottled, generic","directions":"Whisk together the flour, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
Add the water and mix without kneading, using a spoon.
(You might need to use wet hands to get the last bit of flour to incorporate.
).
Cover, not airtight, and allow the dough to rest at room temperature until is rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold.
Refrigerate it in a lidded (not airtight) container and use over the next 10 days.
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized; 450 grams) piece.
Dust the piece with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Allow the loaf to rest, loosely covered with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 minutes if using fresh, unrefrigerated dough).
Alternatively, you can rest the loaf on a silicone mat or greased cookie sheet if you don't have a pizza peel.
Thirty minutes before baking time, preheat oven to 450F (230C).
Place a baking stone on the middle rack.
Place an empty metal broiler tray on another rack.
Just before baking, use a pastry brush to paint the top with water.
Sprinkle with your favorite seed mixture.
Slash the loaf with 1/4-inch deep parallel cuts using a serrated bread knife.
Slide the loaf directly onto the hot stone.
(Or place the silicone mat or cookie sheet on the stone.)
Pour one cup hot tap water into the broiler tray and quickly close the oven door.
Bake for 30-35 minutes, until richly browned and firm.
If you used a mat or cookie sheet, remove it and bake the loaf directly on the stone for the last third of the baking time.
Allow the bread to cool on a rack before slicing and eating.
Variation: Honey whole wheat sandwich bread.
Add 1/2 cup honey and decrease the water by 1/2 cup.
Bake a 2-pound (900 g) piece of dough in a loaf pan at 350F (180C) for 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/37011/100-whole-wheat-bread-plain-and-simple-no-knead"},{"id":"36992","title":"Toffee Almond Crunch","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate
shortening, vegetable, household, composite","directions":"Lightly grease 15-1/2 x 10 1/2-inch jelly-roll pan.
In heavy 2-quart saucepan, combine sugar, corn syrup, and water; cook over medium heat, stirring occasionally, until sugar has dissolved and syrup is bubbling.
Stir in butter.
Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 to 310 (hard crack stage), about 20 minutes.
(Once temperature reaches 220 things move quickly, so watch very carefully!)
Remove from heat.
Reserving 1/3 cup almonds, stir remaining 1 2/3 cups almonds into hot syrup.
Immediately pour hot mixture into prepared pan; working quickly, with two forks, spread mixture evenly.
Cool candy completely in pan on wire rack.
Meanwhile, in heave 1-quart saucepan, melt unsweetened and semisweet chocolates and shortening over low heat, stirring, until smooth.
Remove from heat; cool slightly.
Lift out candy, in one piece, and place on cutting board.
With narrow metal spatula, spread warm chocolate evenly over candy; sprinkle with reserved 1/3 cup almonds, gently pressing them into chocolate.
Let stand until chocolate has set, about 1 hour.
Use sharp knife to help break hardened candy into pieces.
Layer between waxed paper in an airtight container.","url":"https://recipe.bluelayer.org/recipe/36992/toffee-almond-crunch"},{"id":"36985","title":"Simple Fruit Crisp","ingredients":"spices, pumpkin pie spice
wheat flour, white, all-purpose, unenriched
sugars, brown
oats
nuts, walnuts, english
spices, cinnamon, ground
butter, without salt
spices, cloves, ground","directions":"Preheat oven to 400 degrees.
Pour pie filling into a greased pie plate or into a seasoned cast iron skillet/pot.
Mix the dry ingredients together well.
Melt 1/4 cup (1/2 stick) of butter and pour over dry ingredients.
Mix well.
It will be crumbly.
Spread this over the top of the pie filling.
Bake for 20 minutes.
Let sit for at least 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/36985/simple-fruit-crisp"},{"id":"36982","title":"Cinnamon Raisin Bagels","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
honey
leavening agents, yeast, baker's, active dry
spices, cinnamon, ground
raisins, seeded","directions":"In a small bowl, combine the honey, yeast, and 1 1/4 cup warm water.
Stir to dissolve and let sit for 5 minutes or until the surface is covered with foam.
In a large bowl, combine 2 cups of the flour and the salt.
Stir to combine.
Add the frothy yeast water and stir well until everything is evenly mixed.
Continue adding flour a 1/2 cup at a time until it is too hard to stir by hand (this will probably bring you to a total of 3 cups).
Turn the dough out on to a well-floured surface.
Continue adding flour a little bit at a time until you have reached a total of 3 1/2 - 4 cups, depending on the humidity.
Stop adding flour when it becomes fairly stiff but still pliable enough to knead.
Knead for 8 minutes.
After kneading, flatted the dough slightly.
Add the cinnamon and raisins to the center.
Fold the dough over and knead a few more times until the raisins are distributed through the dough and the cinnamon has given the dough a swirly appearance.
Form the dough into a ball, cover loosely, and let it rise until double (about 45 minutes).
Punch the dough down, form it into a log, and cut it into 10 pieces.
Form each piece into a ball by pulling the dough back and under itself.
Pinch it in the center to make a hole and carefully stretch the hole until it is a couple of inches across (make this hole about 3x larger than you think it should be - the bagels will puff!).
Place the formed bagels on a baking sheet covered with parchment paper and cornmeal or cooking spray.
Let rise until doubled (about 45 minutes).
Preheat your broiler near the end of the rise time.
Put a large of water on to boil.
Place the tray of bagels under the broiler for 1 minute.
Pull the bagels out, carefully turn them over, and place them back in to broil on the second side.
You don't want to brown the bagels, just make them slightly dull on the surface.
Turn the oven to 375F Drop the bagels into the boiling water a few at a time.
Boil the bagels for one minute, flip them over, and boil for another minute on the opposite side.
Remove from the water and allow to drain on a wire cooling rack for about 5 minutes.
If you want to add toppings, do it now - brush the surface with a lightly beaten egg and then add topping.
Place bagels on a baking sheet and bake for 30 minutes until the surface is golden brown.","url":"https://recipe.bluelayer.org/recipe/36982/cinnamon-raisin-bagels"},{"id":"36979","title":"Easy Shortbread Tart Crust (No Roll)","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Blend ingredients to make a soft dough.
Pat into a 9 or 10 inch tart or pie pan.
Prick crust well with fork.
Bake in 350 degree oven for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/36979/easy-shortbread-tart-crust-no-roll"},{"id":"36969","title":"Spiced Pecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
pumpkin, raw
spices, cloves, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
nuts, pecans
sugars, granulated","directions":"Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the flour, brown sugar, pumpkin pie spice, cloves, and baking powder.
Mix in the butter using a fork until well blended.
The dough will be flaky and separated.
Stir in the pecans, and press into an 8 inch square pan.
Bake for 25 minutes in the preheated oven, or until lightly browned on the top.
Cut into squares while still warm, but do not remove from the pan.
Allow to cool, then dust with confectioners' sugar.","url":"https://recipe.bluelayer.org/recipe/36969/spiced-pecan-shortbread"},{"id":"36965","title":"Turbo Pan Cooker Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Place the water ina mixing bowl, add yeast and stir to mix.
Add oil, flour, sugar and salt and stir together to form a ball of dough.
Let stand 5 minutes.
After 5 miutes, turn out onto floured board, kinead in flour (on the board) tilll dough is stiff.
Divide into 2 pieces and roll each into circle (to fit into the base of pan).
Specific instructions for the Turbo Cooker:
Place desired vegetables into base with 2 TBS water.
Cover (valve closed) and cook on high heat for 4 minutes.
Add in the sauce and seasoning and cook (valve closed) for 1 minute.
Reduce heat to medium-high, clean out the base and add 1 round of dough.
Cover (valve open) 4 minutes.
Reduce heat to medium, turn dough witha spatula and spread 1/2 the sauce and vegetable mixture over the crust.
Top with cheese.
Cover (valve closed) 4 minutes.","url":"https://recipe.bluelayer.org/recipe/36965/turbo-pan-cooker-pizza"},{"id":"36956","title":"Whole Wheat Pumpkin Dinner Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat
syrup, maple, canadian
pumpkin, raw
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In the bowl of a stand mixer, with a dough hook, or in a large bowl, mix together all of the ingredients, starting with just 3 cups of the all-purpose flour (see notes below).
Once the dough comes together, check if it is clearing the sides of the bowl; if not, add more flour, 1/4 cup at a time, until it clears the sides of the bowl.
Knead for 56 minutes with the machine or 810 minutes by hand, until the dough is smooth.
Spray a large bowl with cooking spray and move the dough into it, rolling it around to coat it with the oil.
It will be very soft and tacky, but as long as you can move it, dont worry about it being a bit sticky.
If its too sticky to move, add a bit more flour before continuing.
Cover the bowl with plastic wrap and allow the dough to rise for 1 1/2 to 2 hours, or until doubled.
Transfer to a work space sprayed with cooking spray.
Using a sharp knife, or a dough scraper, cut the dough into 24 equal pieces.
If you like to weigh your buns, theyll each be about 2 1/2 ounces.
I dont bother, I just cut the dough in half, then in quarters, then into 6 pieces each; just estimating the size so theyre all about the same.
Shape each piece into a ball, rolling it on the oiled countertop under your cupped hand until it forms a uniform round ball.
Place the shaped buns on a cookie sheet sprayed with cooking spray.
Cover with a tea towel and allow to rise for about 45 minutes until theyre almost doubled in size.
Preheat the oven to 375 degrees F. Bake for 2025 minutes until the tops are golden.
Remove to a wire rack to cool.
Notes: 1.
If you prefer to use active dry yeast, replace the instant yeast with 2 1/2 teaspoons active dry yeast and mix it with the warm water, buttermilk and maple syrup first, allowing it to get foamy before adding the rest of the ingredients.
The amount of flour is 6 to 7 cups because with yeast breads, it can vary depending on humidity.
I find it changes with the same recipe depending on the day.
Start with 6 cups and if the dough is not clearing the sides of the bowl, add 1/4 cup at a time until it clears the sides of the bowl, then continue with the kneading.
You dont want to overflour the dough or the buns wont be as soft and fluffy.
Recipe adapted from How Sweet It Is.","url":"https://recipe.bluelayer.org/recipe/36956/whole-wheat-pumpkin-dinner-rolls"},{"id":"36950","title":"Popcorn Snack","ingredients":"nuts, pecans
nuts, almonds
snacks, popcorn, air-popped (unsalted)
sugars, granulated
butter, without salt
syrups, corn, light
cream, whipped, cream topping, pressurized
leavening agents, baking soda
alcoholic beverage, distilled, rum, 80 proof","directions":"Heat oven to 300F.
Spread nuts on a cookie sheet and toast lightly, about 10-15 minutes.
Cool Mix with popcorn in a large buttered bowl.
Combine sugar, butter, corn syrup, and cream of tartar in a heavy saucepan.
Boil for 5 minutes, or until mixture reaches hard ball stage (forms a hard ball when dropped into cold water).
Remove from heat, stir in baking soda and flavoring.
Pour over popcorn mixture.
Mix with a large spatula to coat popcorn and nuts.
Turn out on a large buttered cookie sheet and press lightly.
Cool until hard, break into pieces.","url":"https://recipe.bluelayer.org/recipe/36950/popcorn-snack"},{"id":"36942","title":"\"Twilight\" Pork Loin Vampiro Recipe Gypsy Jan","ingredients":"orange juice, raw
syrups, grenadine
alcoholic beverage, tequila sunrise, canned
salt, table
spices, thyme, dried
onions, raw
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350 degrees
Toast the chiles on a skillet over medium heat for 30 seconds to 1 minute on each side, but do not allow them to scorch.
Tear the chiles into pieces, place them in a bowl, cover them with boiling water, and allow them to rehydrate and soften for 15 minutes.
Drain the chiles and place them in a blender.
Add the orange juice and lime juice and blend for 1 minute.
Strain the mixture through the fine blade of a food mill, then add the grenadine, tequila, salt, thyme and onion, and reserve.
Salt and pepper the pork.
In a Dutch oven or heavy baking dish, heat oil over medium high heat until it is very hot but not quite smoking.
Add pork and sear it, turning as necessary, until it is golden brown on all sides, about 4 minutes.
Remove the pork to a plate and the pot from the heat and allow it to cool, briefly.
Add the chile mixture, stirring well to incorporate any caramelized pieces of pork and juices from the bottom of the pot.
Put the pork back in the pot, fat side up, replace it on the burner and heat until the sauce just begins to bubble lightly, but do not bring it to a complete boil.
Place the pot in the preheated oven and bake, uncovered, until pork reaches an internal temperature of between 145 and 150 degrees, (about 30 minutes per pound for a roast with two loins tied together, or a total of about 1 hour for a single loin) spooning some of the sauce over it every 15 minutes.
Remove the pork from the pot, and allow it to rest for 5 minutes, then slice it into servings.
While the meat is resting, reduce the sauce if it is too thin.
Spoon some sauce on each of 4 serving plates, and top with a slice of pork.
Mexican-style white rice and sauteed nopalitos or squash go well with this dish.","url":"https://recipe.bluelayer.org/recipe/36942/twilight-pork-loin-vampiro-recipe-gypsy-jan"},{"id":"36941","title":"Chocolate Party Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
nuts, cashew nuts, raw
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"In a large bowl, combine cereal, pretzels (broken into bite-sized pieces), and cashews (also broken into pieces).
Set aside.
Over a double broiler, or on very low heat, carefully melt chocolate chips and oil in a medium saucepan.
Once smooth, remove from heat.
Pour melted chocolate into cereal mixture.
Mix until evenly coated.
Spread out on waxed-paper lined baking sheets.
Let cool in freezer or fridge until chocolate has hardened.
Break into chunks, and serve.","url":"https://recipe.bluelayer.org/recipe/36941/chocolate-party-snack-mix"},{"id":"36937","title":"Chicken Divan","ingredients":"broccoli, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
delallo, italian seasoned breadcrumbs,
margarine, regular, 80% fat, composite, stick, without salt","directions":"In 2-quart oblong baking dish or 9\" pie plate, arrange broccoli and chicken.
Combine soup and milk; pour over broccoli and chicken.
Sprinkle cheese over soup mixture.
Combine bread crumbs and margarine; sprinkle over cheese.
Bake at 450 for 20 minutes or until hot and bubbling.
Variation: Substitute a 10-oz pkg frozen broccoli spears, cooked and drained for fresh broccoli.","url":"https://recipe.bluelayer.org/recipe/36937/chicken-divan"},{"id":"36935","title":"Many-Fruited Mustard","ingredients":"mustard, prepared, yellow
water, bottled, generic
orange juice, raw
apricots, dried, sulfured, uncooked
peaches, yellow, raw
figs, dried, uncooked
cherries, sweet, raw
raisins, seeded
vinegar, red wine
sugars, granulated
salt, table
lemon juice, raw","directions":"Stir the mustard and cold water together in a bowl mixing until all lumps are gone.
Let the mixture stand for 3 to 4 hours.
Simmer the orange zest in about a cup of water for 5 minutes.
Drain the chop them very fine.
reserve.
If the dried fruit is not tender, cover the pieces with boiling water and let stand for 5 minutes then drain well.
Combine the drained orange zest, the vinegar, and the sugar in a medium-sized saucepan and boil the mixture, uncovered over medium heat for 5 minutes or until the syrup has thickened somewhat.
Stir in the salt, add the fruit and the mustard mixture.
Stir the mixture over med-high heat until it comes to a boil and thickens smoothly.
Remove from heat.
When the mustard has cooled, taste it and add lemon juice to taste.
Scrape into a clean jar or jars, cover and place in refrigerator to marry the flavors.
If it should thicken too much upon standing, thin it with more lemon juice or with water.","url":"https://recipe.bluelayer.org/recipe/36935/many-fruited-mustard"},{"id":"36909","title":"Chicken Ala King Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat","directions":"Add in: 1 1/2 c. mushrooms 1 c. pimento 2 c. frzn peas
Cook till thick butter, flour, salt, chicken stock and lowfat milk.
Add in remaining ingredients.
Serves 25 people.
Serve over biscuits or possibly small pie shells.
(Good for showers.)","url":"https://recipe.bluelayer.org/recipe/36909/chicken-ala-king-recipe"},{"id":"36907","title":"Potato Pucks","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, paprika
salt, table
spices, pepper, black
cheese, parmesan, hard","directions":"Leave potatoes whole.
Place in steamer basket over water in a dutch oven.
Cover and bring to a boil.
Steam over low boil for about 25 minutes, or until just tender.
Remove potatoes from steamer and let cool.
If doing ahead, cover and refrigerate at this point.
Preheat oven to 425F
Put potatoes in large bowl and toss with seasonings and olive oil.
transfer to a baking sheet (I use a jelly roll pan).
Place a piece of plastic wrap loosely over potatoes.
Using a small heavy saucepan, gently smash each potato under the plastic wrap to flatten to about 1/2\" thick.
Remove plastic wrap and arrange potatoes uniformly in the pan.
Scrape any remaining seasoned oil out of the bowl and drizzle over the potatoes.
Sprinkle lightly with additional kosher salt.
Roast in oven for 20-25 minutes.
If using parmesan, sprinkle on for last 5 minutes of baking.","url":"https://recipe.bluelayer.org/recipe/36907/potato-pucks"},{"id":"36901","title":"Marbled Cashew Bark (Super Easy!)","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw","directions":"Microwave chocolates in separate bowls for 1 minute or until almost melted, stirring halfway through heating time.
Stir until completely melted.
Stir 1/2 cup of the cashews into each bowl.
Note: Microwaves are so different, so be careful when melting chocolates!
Alternately spoon melted chocolates onto wax-paper lined cookie sheet.
Swirl chocolates together with knife to create marble swirls.
Cool in refrigerator for 1 hour or until firm.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/36901/marbled-cashew-bark-super-easy"},{"id":"36879","title":"\"Gari\" Spring Ginger Pickled in Sweet Vinegar","ingredients":"spices, ginger, ground
vinegar, distilled
sugars, granulated
salt, table","directions":"Cut the spring ginger.
Cut apart the ginger into pieces like this.
Rinse the ginger under water and rub off the debris with your fingers.
(Gari turns pink if the red parts are kept intact).
Thinly slice the ginger from Step 2 with a knife or a peeler, and put the slices in a container.
In a pot, heat the vinegar, sugar and salt, and mix.
When the sugar melts, pour the hot liquid into the container from Step 3 (the color should instantly turn pink).
Once cooled, cover and store it in the refrigerator (the color and flavor will change a bit after a few days).
This is a gari recipe you can make by boiling the ginger.
Sushi Restaurant \"Gari (Sushi Ginger)\" Spring Ginger Pickled in Sweet Vinegar.
Refer to.
Tsukudani recipe \"Try This at Breakfast!
Spicy, Sweet and Salty New Ginger Tsukudani\" Refer to.","url":"https://recipe.bluelayer.org/recipe/36879/gari-spring-ginger-pickled-in-sweet-vinegar"},{"id":"36877","title":"Ice Cream Pie","ingredients":"ice creams, vanilla
butter, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt butter in 2 qt saucepan.
Remove from heat and add marshmallow creme.
Add Rice Krispies and mix well.
Cool mixture and press into a 9\" pie pan.
Add softened ice cream and re-freeze to firm.","url":"https://recipe.bluelayer.org/recipe/36877/ice-cream-pie"},{"id":"36876","title":"Dave's Killer Whole Wheat Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
water, bottled, generic
molasses
oil, canola
wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table","directions":"Sponge:.
In bowl of stand mixer fitted with the paddle attachment, combine 3 1/3 cups whole wheat flour, sugar and yeast, mixing until combined.
Add the water, molasses and oil to a small saucepan and bring up to 120 degrees.
Add the mixture to the flour, mixing until incorporated.
Beat dough for 5 minutes on low.
Cover bowl and set aside for one hour.
Dough:.
Add the remaining flour, gluten, salt to the sponge, beating until well mixed.
If dough is too dry, you can add another tablespoon or two of water.
Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes, until a window pane develops.
You should have a nice, smooth dough.
Note that KitchenAid stand mixers do not recommend using the dough hook higher than speed 2 for about 5 minutes.
Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes.
Roll dough into a smooth log, making sure to get the air out.
Repeat with remaining dough.
Place shaped dough into greased pans and let proof until it begins to peak over the pan.
Preheat oven to 350F while bread is rising.
Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top.
Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190F.","url":"https://recipe.bluelayer.org/recipe/36876/daves-killer-whole-wheat-bread"},{"id":"36872","title":"Chicken Maui","ingredients":"soup, chicken broth or bouillon, dry
sugars, granulated
vinegar, distilled
catsup
soy sauce made from soy (tamari)","directions":"Preheat oven to 350F
Turn on deep fryer to 375F or use stove pan to fry using the oil
For the sauce, mix all ingredients well and put in fridge until ready to use
Cut chicken into small pieces
Sprinkle garlic powder on the small pieces of chicken
Then dip chicken in the beaten egg
Then dip chicken in the cornstarch
Put chicken in fryer and take out when chicken has risen or after 3 minutes
Put chicken in long baking dish and pour the sauce over it
Bake in oven for 10 minutes
Serve with rice and broccoli
Enjoy!","url":"https://recipe.bluelayer.org/recipe/36872/chicken-maui"},{"id":"36870","title":"Easiest Pie Crust Ever!","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
salt, table","directions":"Put flour and butter slices in food processor container (using the blade tool).
Pulse butter and flour.
Add water and salt through the top of the food processor funnel slowly until it starts clumping.
Remove and kneed slightly with hands.
Place crust dough on a floured surface and roll out with rolling pin.
Put into a pie dish and trim the edges.
(If not using right away place in gallon size bag and put into fridge for up to an hour.
).","url":"https://recipe.bluelayer.org/recipe/36870/easiest-pie-crust-ever"},{"id":"36869","title":"Ranch Dressing Cheese Ball","ingredients":"salad dressing, ranch dressing, regular
salad dressing, mayonnaise, regular
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
cheese, parmesan, hard
nuts, pecans","directions":"In a medium bowl, combine the dressing mix, mayonnaise, buttermilk, Cheddar, and cream cheese until thoroughly blended.
Divide the mixture into two equal portions in two separate bowls.
Cover the bowls and place them in the freezer for 30 minutes.
When each portion is firm, use your hands to shape it into a ball.
Place the nuts in a shallow bowl or on a piece of waxed paper.
Roll each ball in the nuts to coat it on all sides.
Serve with crackers or bagel chips.
Let this sit at room temperature for about 30 minutes before serving for easier spreading.","url":"https://recipe.bluelayer.org/recipe/36869/ranch-dressing-cheese-ball"},{"id":"36864","title":"White Chocolate Bark","ingredients":"nuts, pistachio nuts, raw
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked","directions":"Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-inch rectangle on a piece of parchment paper.
Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan.
Place the pistachios in one layer on another sheet pan and bake for 8 minutes.
Set aside to cool.
Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds.
(Time it with your watch for accuracy.)
Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again.
Continue to heat and stir in 30-second intervals until the chocolate is just melted.
Immediately stir in the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
(If you need to heat it a little more, place it in the microwave for another 15 seconds.)
Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle.
Sprinkle the top evenly with the cooled pistachios, cranberries and apricots.
Press the nuts and fruit lightly so they will set in the chocolate.
Set aside for at least 2 hours until firm or refrigerate for 20 minutes.
Cut or break the bark in 16 pieces and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/36864/white-chocolate-bark"},{"id":"36862","title":"Sea-Salted Smoky Almond Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, almonds
salt, table","directions":"Line 8\" baking pan with wax paper.
Microwave chocolate in uncovered, microwave-safe bowl on HIGH(100%)power for 1 minute; STIR.
The sections may retain some of their original shape.
If necessary, microwave at additional 10-15 second intervals, stirring just until smooth.
Stir in 1/4 cup almonds.
Pour into prepared baking pan.
Sprinkle with remaining almonds.
Tap pan several times to spread chocolate & settle nuts.
Sprinkle with sea salt.
Refrigerate for about 1 hour or until firm.
Break into pieces.
Store in air-tight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/36862/sea-salted-smoky-almond-chocolate-bark"},{"id":"36860","title":"Crunchy Walnut Toffee","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
butter, without salt
leavening agents, baking soda
salt, table
nuts, walnuts, english","directions":"Line a baking sheet with parchment paper.
In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a simmer.
Cook over moderate heat, swirling the pan a few times, until a light caramel forms, about 4 minutes.
Stir in the baking soda and salt.
Remove the pan from the heat and stir in the walnuts.
Quickly spread the toffee on the prepared baking sheet as thinly as possible.
Let cool completely.
Break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/36860/crunchy-walnut-toffee"},{"id":"36850","title":"Blueberry and White Chocolate Cheese Pie","ingredients":"nuts, hazelnuts or filberts
sugars, brown
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cheese, parmesan, hard
cream, sour, cultured
blueberries, raw
sugars, granulated","directions":"Line bottom of a 9-inch tart pan with parchment paper.
Mix crust ingredients and press into pan bottom and slightly up the sides.
Chill.
Melt white chocolate in double boiler over hot but not boiling water.
Stir constantly.
In a separate bowl, whip cream cheese for 3 minutes.
Add the melted white chocolate; beat for another minute.
Add sour cream; beat until very smooth.
Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center.
Fill entire crust; chill until firm.
For the topping: Rinse fresh blueberries and toss with the 1/4 cup sugar.
Heap the blueberries on top of the filling.
Garnish with lemon zest and white chocolate shavings.","url":"https://recipe.bluelayer.org/recipe/36850/blueberry-and-white-chocolate-cheese-pie"},{"id":"36832","title":"Sweet Tamarind Chutney","ingredients":"tamarinds, raw
water, bottled, generic
spices, cumin seed
spices, coriander seed
spices, chili powder
salt, table
sugars, brown
dates, deglet noor","directions":"Using your hands break the block of Tamarind down into smaller pieces first.
Soak the tamarind in the hot water for 20 minutes.
Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
Place a frying pan over a medium heat and add the cumin and coriander seeds.
Dry roast them for a minute, then tip the spices into a bowl.
Place the chilli powder, salt, jaggery or sugar and dates into a blender.
Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree.
Scrape the puree into a bowl and mix in the tamarind extract.
Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency).
Cool completely, store in the fridge and eat within 3 days.","url":"https://recipe.bluelayer.org/recipe/36832/sweet-tamarind-chutney"},{"id":"36830","title":"Apple Pie a La Mode Parfaits","ingredients":"apples, raw, with skin
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
cookies, vanilla wafers, lower fat
ice creams, vanilla","directions":"Combine the first 4 ingredients in a saucepan and bring to a boil.
Cover and reduce heat to simmer for 5 minutes.
Uncover and simmer 5 minutes more or until tender, stir occasionally.
Spoon into a bowl and cover and chill.
Spoon 1 tablespoons cookie Crumbs into each of 8 (8 oz.)
glasses or sundae dishes; top each with 1/4C of apple mixture and 3 tablespoons Ice cream.
Repeat the layers 1 time, ending with Ice cream.
Serve Immediately.","url":"https://recipe.bluelayer.org/recipe/36830/apple-pie-a-la-mode-parfaits"},{"id":"36819","title":"Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"In a large bowl using a pastry blender, in a stand mixer fitted with the paddle attachment, or in a food processor fitted with the metal blade, mix together the flour, sugar, and salt.
Add the chilled butter cubes and mix just until the butter is broken up into rough 1/4-inch (6-mm) pieces.
Add 6 tablespoons (90 ml) of the ice water all at once and continue mixing just until the dough begins to hold together.
If necessary, mix in the additional 2 tablespoons (30 ml) ice water.
Turn the dough out onto a work surface.
Divide the dough in half and form each half into a disk about 1 inch (3 cm) thick.
Wrap the disks in plastic wrap and refrigerate until chilled and firm, at least 1 hour.
The disks of dough can be refrigerated for up to 2 days or frozen for up to 2 months.
For a prebaked 9- or 10-inch (23- or 25-cm) pie shell, lightly flour the work surface and roll out one disk of dough into a 14-inch (36-cm) circle.
To make it easier to move, fold it in half, and fit it into a 9- or 10-inch (23- or 25 cm) pie plate.
Unfold the dough, centering it and gently pressing it into the dish with your fingers.
Tuck the excess dough under itself, leaving a generous amount of pastry around the rim.
Use your fingers or a fork to decoratively crimp the edges.
Freeze for about 30 minutes.
Preheat the oven to 375F (190C).
Line the dough-lined pie plate with a sheet of aluminum foil, fill halfway with pie weights (or dried beans), and bake until the bottom of the crust is beginning to brown, about 20 minutes.
Remove the foil and weights, and continue baking until deep golden brown, about 10 minutes more.
If the dough is chilled for more than 1 hour, before you roll it out, let it stand at room temperature for about 5 minutes until it becomes slightly malleable again.","url":"https://recipe.bluelayer.org/recipe/36819/pie-dough"},{"id":"36809","title":"Orange Butter","ingredients":"orange juice, raw
butter, without salt
orange juice, raw
salt, table","directions":"Place the orange juice in a small saucepan over medium-high heat.
Reduce the orange juice to 2 tablespoons, or until very thick and syrupy, 7 to 10 minutes.
Let the juice cool to room temperature.
Cut the butter into 1-inch pieces and place the pieces into the work bowl of a mixer fitted with the paddle attachment.
Add the orange juice reduction, orange zest, and salt.
Starting on slow speed, beat until the ingredients begin to incorporate.
Turn up the speed to medium-high and whip the butter until all the ingredients are well incorporated.
The outside of the mixing bowl should feel cool.
If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for about 15 minutes before continuing.
When all the ingredients are well mixed, use a spatula to scrape the butter onto a large piece of parchment paper or wax paper.
Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter.
Chill for at least several hours.
Alternatively, scrape the butter into a ramekin and cover it with plastic wrap before chilling.
The butter can be refrigerated for 3 to 4 days or frozen for several weeks.
When you are ready to serve the butter, cut it into rounds and remove the parchment paper.
Alternatively, simply put it on the table in its ramekin.
Stir 1/2 cup toasted chopped pecans into the butter when you add the orange zest.
If you want to make plain Pecan Butter, omit the orange juice and zest.","url":"https://recipe.bluelayer.org/recipe/36809/orange-butter"},{"id":"36807","title":"Trois Freres","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts","directions":"On parchment, drop a small disk about 1/2-inch diameter of chocolate.
Place 3 hazelnuts on the disk and let set.
Repeat this until you have about 30 pieces.
Dip the pieces after they have set in the chocolate to coat.
Let dry.","url":"https://recipe.bluelayer.org/recipe/36807/trois-freres"},{"id":"36803","title":"Cracker Jack","ingredients":"sugars, granulated
water, bottled, generic
vinegar, distilled
butter, without salt
corn, sweet, white, raw","directions":"Mix butter and sugar, water and vinegar over medium heat.
Cook until AMBER in color.
Do Not Stir.
Pour over the popped corn and toss until coated.
Pour onto a buttered cookie sheet to cool.
Break into pieces.
Peanuts may be added if desired.","url":"https://recipe.bluelayer.org/recipe/36803/cracker-jack"},{"id":"36802","title":"Tofu in Sesame Oil And Rice Vinegar","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, sesame, salad or cooking
rice vinegar,
soy sauce made from soy (tamari)","directions":"Cut the drained tofu into four three-eighths-inch slices.
Mix the sesame oil, rice vinegar and tamari.
Marinate the tofu, turning frequently, for one hour.
With the tofu pieces lying flat, insert the skewers parallel to each other horizontally into the tofu.
Preheat coals of grill.
Place the tofu on an open grill and cook for five minutes, turn and cook another eight minutes, until the outside is slightly crispy and brown.","url":"https://recipe.bluelayer.org/recipe/36802/tofu-in-sesame-oil-and-rice-vinegar"},{"id":"36797","title":"Mixed Nut Brittle","ingredients":"nuts, cashew nuts, raw
nuts, pistachio nuts, raw
nuts, almonds
sugars, granulated
butter, salted","directions":"Preheat the oven to 325F
Toast each type of nut separately by placing them in a single layer on a cookie sheet and baking until a little more than golden brown, 15 to 20 minutes for the cashews, 15 minutes for the pistachios, and 5 to 10 minutes for the almonds.
As they are finished, let them cool to room temperature.
Then gather them in a bowl and stir them together.
Put 2 cups of the sugar in a saute pan and set it over medium-high heat.
Let the sugar melt and caramelize until golden brown, approximately 4 minutes.
Then add 4 tablespoons of the butter and whisk it with the sugar until it takes on an almost saucelike consistency.
Remove the pan from the heat and stir in 2 cups of the nuts and stir until they are well coated in the caramel.
Pour the mixture out onto a foil-lined baking sheet, spreading it out with a baking spatula.
Repeat with the remaining sugar, butter, and nuts.
Put the baking sheets in the oven and bake until the nuts spread out into a flat sheet, approximately 10 minutes.
Remove from the oven and let cool.
Then break up by hand into desired-size pieces.","url":"https://recipe.bluelayer.org/recipe/36797/mixed-nut-brittle"},{"id":"36794","title":"Honey Roasted Chicken","ingredients":"soup, swanson chicken broth 99% fat free
honey
sauce, teriyaki, ready-to-serve
orange juice, raw
mustard, prepared, yellow","directions":"Preheat oven to 375*.
Place chicken in a single layer in a shallow baking pan.
In a medium bowl, stir together honey, teriyaki sauce, orange juice, and dijon mustard.
Pour over chicken pieces.
Bake uncovered, basting with the honey mixture occasionally about 45 minutes or until chicken is tender and no longer pink.","url":"https://recipe.bluelayer.org/recipe/36794/honey-roasted-chicken"},{"id":"36789","title":"Apple Pie With a Crust","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
alcoholic beverage, distilled, rum, 80 proof
spices, cinnamon, ground","directions":"combine and sprinkle in the cinnamon.
Serve either cold or heated.","url":"https://recipe.bluelayer.org/recipe/36789/apple-pie-with-a-crust"},{"id":"36771","title":"Seedy Almond Butter Granola Bars","ingredients":"oats
dates, deglet noor
nuts, pecans
nuts, almonds
seeds, hemp seed, hulled
seeds, chia seeds, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, flaxseed
spices, cinnamon, ground
salt, table
honey
nuts, almonds","directions":"Preheat oven to 350 F.
Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking.
When the oats are done, add them into a large mixing bowl and set aside.
Line an 8 x 8-inch baking pan with parchment paper allowing paper to hang over the pan sides, for easy removal once done.
Place dates in a food processor and pulse until a ball is formed.
Transfer dates to the mixing bowl with the toasted oats.
Add the nuts, seeds, cinnamon and salt.
Stir with a wooden spoon or your hands, making sure to evenly disperse the dates as much as possible throughout the rest of the ingredients.
Bring honey (or maple syrup for vegan option) and almond butter to a boil in a small saucepan over medium heat and pour over the dry ingredients.
Stir everything together and make sure everything is well mixed.
Transfer mixture into your prepared pan and press it into the pan using a spatula so that you have a smooth and uniformly flat top.
Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes.
Remove from pan using the paper as handles and cut into 10 bars.
Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer term storage.
Notes: 1.
For a gluten-free option, use gluten-free rolled oats.
For a vegan option, use maple syrup instead of honey","url":"https://recipe.bluelayer.org/recipe/36771/seedy-almond-butter-granola-bars"},{"id":"36759","title":"Easy Homemade Fresh Pasta No. 9 (Trofie)","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Prepare the pasta dough.
To reference a recipe for homemade dough preparation and various sauces, see.
Roll it out thinly and cut into small pieces.
Roll each piece of pasta with the palm of your hand.
Place a dull knife at a 45 degree angle, and pull the pasta towards you with the edge of the knife.
The dough should roll up on it's own.
Repeat the process.
Instead of a knife, apparently there's a way to use your ring finger and pinky to shape the pasta.
I used the pasta in shrimp pescatore.
The delicious sauce coats the chewy curls nicely!","url":"https://recipe.bluelayer.org/recipe/36759/easy-homemade-fresh-pasta-no-9-trofie"},{"id":"36758","title":"Pain de Mie","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
beverages, ovaltine, classic malt powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"Add all of the ingredients up to the water into the bread maker, and start it on the dough course.
Add in the butter after 5 minutes.
Take it out once it is done, punch it, and carefully remove the gas.
Divide into 3 equal portions and make it into rolls.
(Make the piece that is to go in the center 20 g larger).
Let the dough rest for 20-30 minutes until it sufficiently rises.
After letting it rise, roll out the gas with a rolling pin, and stretch it out to 20 cm.
Fold the top and bottom left and right to make it a quarter of the size.
(Into a fan shape).
Fold the three corners into the center, and flip it over.
Tuck in the sides of the dough using a cat paw-shaped fist, and roll it into a smooth ball.
Place into the pan, and let the highest point rise to 2 cm below the top of the pan.
Watch the position, and start preheating the oven to 230C.
In order for it to get moist, spray it from a bit of a high point with mist.
Reduce the oven to 200C, and bake for 30 minutes.
Let it get brown then cover with aluminium foil to keep it from burning.
After baking, drop the pan from a height of 15 cm to remove the air.
Remove it from the pan, let cool, and it is done.
The crust is crispy and fragrant, and the inside is rich and fluffy.
It is reduced in salt and sugar, and is good for meals.","url":"https://recipe.bluelayer.org/recipe/36758/pain-de-mie"},{"id":"36737","title":"Almond Joy Popcorn","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
snacks, popcorn, air-popped (unsalted)
nuts, almonds
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Spread coconut on a baking sheet and place in a 400 degrees F oven for 10 minutes.
Stir occasionally so the coconut does not burn.
Cool on pan.
In a large bowl, combine the popcorn, Almond Joy bars, toasted coconut and almonds.
Pour the melted white chocolate over the popcorn and toss to coat.
Spread on a large baking sheet that has been lined with wax paper.
Sprinkle with the Almond Joy pieces.
Place in the refrigerator to set up quickly.
Break the popcorn into large chunks.
Drizzle with the melted dark chocolate and let set again.
Store in a tightly sealed container.","url":"https://recipe.bluelayer.org/recipe/36737/almond-joy-popcorn"},{"id":"36711","title":"Brown Sugar-Glazed Carrots","ingredients":"carrots, raw
salt, table
sugars, brown
butter, without salt
orange juice, raw
salt, table","directions":"Peel the carrots, and cut into 1/4-inch slices.
Heat 1 inch water to boiling in the saucepan over high heat.
Add the 1/4 teaspoon salt if desired.
Add the carrot slices.
Cover and heat to boiling again.
Reduce heat just enough so water bubbles gently.
Cook covered 12 to 15 minutes or until carrots are tender when pierced with a fork.
While carrots are cooking, heat the brown sugar, margarine, orange peel.
and 1/2 teaspoon salt in the skillet over medium heat, stirring.
constantly, until sugar is dissolved and mixture is bubbly.
Be careful not to overcook or the mixture will taste scorched.
Remove the skillet from the heat.
Drain carrots in a strainer, then stir them into the brown sugar mixture.
Cook over low heat about 5 minutes, stirring occasionally and gently,.
until carrots are glazed and hot.","url":"https://recipe.bluelayer.org/recipe/36711/brown-sugar-glazed-carrots"},{"id":"36683","title":"Ginger Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
honey
spices, ginger, ground
spices, ginger, ground
sugars, powdered","directions":"Cream the 4 ozs butter with the sugar.
Combine flour, 1 tsp.
ginger, and baking powder; add to the butter mixture.
Put into a greased shortbread pan (or a 7-8\" round or square baking pan) and bake at 325 F (170 C) for about 40 minutes or until done.
While the shortbread is baking, prepare the icing: melt together the butter, ginger, and golden syrup in a saucepan over low heat until blended and smooth.
Pour the icing over the hot shortbread and let it cool a little.
When the icing has cooled a bit, decorate the top with pieces of candied ginger.
Cut shortbread into shapes (wedges or rectangles).
Cool completely before removing from pan.
*Note:You may leave out the candied ginger- some may find it too spicy, especially children.","url":"https://recipe.bluelayer.org/recipe/36683/ginger-shortbread"},{"id":"36676","title":"Grandma's Christmas Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
peanut butter, smooth style, without salt","directions":"Line a 9 X13 inch pan with foil.
Set aside.
In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth.
Add peanut butter and stir until well mixed.
Pour chocolate mixture into pan; cover and chill in refrigerator until hardened.
Cut into small squares and serve.","url":"https://recipe.bluelayer.org/recipe/36676/grandmas-christmas-candy"},{"id":"36672","title":"Almond Crescents","ingredients":"nuts, almonds
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, cinnamon, ground","directions":"In a food processor, process the almonds and sugar until the almonds are ground very finely.
Cut the butter into a few pieces and add it with the motor running.
Process until smooth and creamy.
Scrape the sides of the bowl.
Add the flour and sprinkle the salt on top.
Pulse it just until the flour is incorporated.
Scrape the dough onto a piece of plastic wrap, press it into a thick disk and wrap it tightly.
Refrigerate until the dough is firm, about 2 hours.
For the topping, stir together the sugar and cinnamon until uniform in color.
When ready to bake, preheat the oven to 325 degrees.
Divide the dough into 8 portions.
Work with 1 section at a time, keeping the remainder of the dough refrigerated.
Knead the dough between floured hands until malleable.
Pinch off a portion of the dough and roll it into a 1-inch-round ball.
On a lightly floured counter, roll each ball into a cylinder with tapered ends, about 3 inches long by 1/2 inch thick.
Form each cylinder into a crescent shape and place on an ungreased cookie sheet 1 inch apart.
The cookies will require two cookie sheets, one for the middle rack in the oven and one for the lower one.
Bake for 14 to 16 minutes or until set but not brown.
For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
Cool the cookies on the sheets for 10 minutes.
While they are still warm, use a small angled metal spatula or pancake turner to lift them from the sheets and dip them, one at a time, in the cinnamon sugar, turning gently to coat all over.
Finish cooling the cookies on wire racks.
To store, place the cookies in an airtight container at room temperature for up to 1 month or freeze for as many as several months.","url":"https://recipe.bluelayer.org/recipe/36672/almond-crescents"},{"id":"36659","title":"Shortcake Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix together in pie plate and push into place with fingers.
Bake at 400 degrees (375 degrees for glass) till just begins to brown.
Cold and fill with favorite filling.
NOTE: Not appropriate for fillings that must be baked in the crust.","url":"https://recipe.bluelayer.org/recipe/36659/shortcake-pie-crust-recipe"},{"id":"36653","title":"Pat - a Crust ( Pie Crust )","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"mix in a 10 inch pie plate with a fork until moist.
pat into pie crust.
bake at 400 for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/36653/pat-a-crust-pie-crust"},{"id":"36641","title":"Chinese Bourbon Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
spices, garlic powder
spices, ginger, ground
spices, pepper, red or cayenne
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, brown
catsup
vinegar, cider
water, bottled, generic
soy sauce made from soy (tamari)
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes.
Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
Cut tofu into bite-sized pieces.
Combine garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, apple cider vinegar, water, and soy sauce in a small bowl.
Pour half of the mixture over the tofu and reserve the other half for later.
Marinade tofu for at least 30 minutes.
Drain any excess marinade from tofu (into your reserve marinade for later).
Coat tofu pieces in flour.
Heat oil over medium heat in a large frying pan and fry tofu until golden brown on all sides.
(Add more oil as needed, but cook it all out before proceeding).
Add reserved marinade to pan, bring to a boil, then lower heat and simmer for 20 minutes.
Serve over rice.","url":"https://recipe.bluelayer.org/recipe/36641/chinese-bourbon-tofu"},{"id":"36630","title":"Simple Coconut Oil Chocolate Candies","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
honey
vanilla extract","directions":"Melt the coconut oil and add the honey.
Whisk and add the cocoa powder.
Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray.
Makes 12.
Cool for 30 minutes in the fridge or freezer.
Note: Time varies depending on how hot the coconut oil was when you started.
If the oil is only just reached its melting stage, these will set in as little as 15 minutes.
Optional Ingredients.
2 Tbsp of maca powder (mix in with the honey).
1 tsp orange rind (mix into the chocolate).
seeds, nuts or dried fruit (sprinkle into the silicone trays).
1/4 cup dried coconut would be amazing... (mix into the chocolate).
Recipe copied from www.beyondthepeel.net.","url":"https://recipe.bluelayer.org/recipe/36630/simple-coconut-oil-chocolate-candies"},{"id":"36625","title":"Strawberry Pot Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
goji berries, dried
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground","directions":"For the topping:
Mix together flour, sugar and salt in a food processor and pulse to well blend.
Blend in cubes of butter one at a time, pulsing after each addition, until the mixture forms a coarse meal.
Blend in water, 1 tablespoon at a time, pulsing until the mixture begins to form a ball.
Take the dough out of the processor, and transfer onto a piece of plastic wrap, shape into a square or round disk (depending on the shape of the casserole dish you are using).
Wrap and chill in the refrigerator for 30 minutes or a few hours.
Preheat oven to 400F.
For the filling:
Add berries, sugar, flour and cinnamon in a large bowl, and toss until well coated and mixed.
(If using frozen berries, let thaw for about 30 minutes, stirring often)
Place the berry mixture into an 8- or 9-inch glass baking dish.
Roll out the cold dough on a lightly floured surface with a lightly floured rolling pin until its about the size of your baking dish.
Carefully place the dough on top of the fruit and cover it.
Tuck any overhanging dough into the edges of the dish.
With a paring knife make about 10 small slits in the dough to reals the steam during the baking.
Put the baking dish on a baking sheet to catch the drips if desired.
Bake for about 30 minutes.
Remove the casserole from the oven and, with the tip of a knife, cut the crust into 2-inch squares.
With a spoon press the squares of crust into the fruit until theyre about halfway submerged.
Reduce oven temperature to 350 F, bring the casserole back to the oven, and bake until browned and bubbly, 35 to 40 minutes.
Allow to cool for about 15 minutes.
Serve warm, at room temperature or chilled.","url":"https://recipe.bluelayer.org/recipe/36625/strawberry-pot-pie"},{"id":"36606","title":"White Trash","ingredients":"spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
rice, white, long-grain, regular, unenriched, cooked without salt
pretzels, soft, unsalted
nuts, walnuts, english","directions":"In a double boiler, melt white chocolate and shortening.
Stir chocolate mixture until blended and smooth.
In the meantime, combine all the cereal and nuts in a very large bowl.
Pour melted white chocolate over the cereal and nuts, gently stirring to coat all pieces.
Scoop mixture out onto large cookie sheets or jelly roll pans to set.
After the white chocolate has hardened, break into pieces and store in a large airtight container or Ziploc-type bags.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/36606/white-trash"},{"id":"36605","title":"Rosalie's Ice Cream Pie With Peanut Butter Crust","ingredients":"ice creams, vanilla
peanut butter, smooth style, without salt
syrup, maple, canadian
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
cocoa, dry powder, unsweetened
butter, without salt
cream, fluid, heavy whipping
vanilla extract","directions":"Place 1 pint vanilla ice cream in refrigerator to soften slightly, about 20 minutes.
Meanwhile, in large bowl, stir peanut butter and corn syrup until blended, then add rice krispies, stirring until well coated.
Spray a 9 or 10 inch pie plate with cooking spray, then press cereal mixture onto bottom and up sides and form a\"stand up\" edge.
Evenly spread one pint softened ice cream on crust; freeze until firm, about 1 hour.
Meanwhile, prepare fudge sauce: in 2 quart saucepan over medium heat, cook sugar, cocoa, heavy cream and butter until mixture is smooth and boils, stirring constantly.
Remove saucepan from heat; stir in vanilla, and cool fudge sauce slightly.
Remove pie from freezer and pour 1 and 1/4 cups fudge sauce over ice cream.
Return pie to freezer and freeze until fudge sauce hardens, about 20 minutes.
Remove second pint of ice cream from its container to medium bowl and let stand at room temperature stirring occasionally, until its of smooth spreading consistency but NOT melted.
Remove pie from freezer and spread ice cream over fudge sauce.
Drizzle remaining fudge sauce over ice cream to make a pretty design.
Return pie to freezer; freeze until firm, at least 3 hours.
If not using the same day, when firm, wrap with plastic wrap and foil and put back in freezer.
There is usually extra fudge sauce which I spoon over pie when serving.
Remove pie from freezer for about 10 or 15 minutes to ease slicing.","url":"https://recipe.bluelayer.org/recipe/36605/rosalies-ice-cream-pie-with-peanut-butter-crust"},{"id":"36600","title":"Sea Salted Caramel Pretzel Bark","ingredients":"honey
butter, without salt
yogurt, greek, plain, nonfat
sugars, brown
spartan, real semi-sweet chocolate baking chips,
salt, table
nuts, almonds","directions":"Line a pan with aluminum foil or parchment paper and spread pretzels evenly over the bottom (mine didnt overlap, I arranged them next to each other).
Now, preheat the oven to 350 F.
Melt butter, yogurt, and sugar in a medium saucepan on medium heat.
Bring to a boil, and stir continuously until mixture thickens, sticks to the bottom of the pan and forms a smooth caramel.
Let it bubble a few minutes more so it is nice and thick.
Pour caramel over the pretzels, making sure there is some caramel on all of them.
Bake for 5 minutes.
Then remove pan from oven, sprinkle chocolate chips over the top and bake another 2 minutes.
Then remove the pan from the oven.
Spread the chocolate around with a spatula until it is mostly melted and covering most of the pretzels.
Then sprinkle everything generously with sea salt and almonds (if desired).
Let the pan sit on the counter top for about 5 minutes and then place in the freezer to harden For at least an hour.
Break bark into piece with your hands.
This is best stored in an airtight bag in the freezer.
Take some out and enjoy when the mood strikes.
Recipe adapted from Betty Crocker (December 2010 Holiday Cookies).","url":"https://recipe.bluelayer.org/recipe/36600/sea-salted-caramel-pretzel-bark"},{"id":"36596","title":"Black Pepper Biscuits - Cooking Club","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, black
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Heat oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, pepper and salt.
With pastry blender or 2 knives, cut in 1/2 cup of the butter until mixture resembles coarse crumbs with some pea-sized pieces.
Stir in milk just until soft dough forms.
On lightly floured surface, pat or gently roll out dough to 3/4\" thickness.
With floured biscuit cutter, cut into 2\" rounds, pushing straight down and pulling up without twisting cutter.
Place biscuits on baking sheets.
Press scraps together to use all the dough.
Melt remaining 2 tablespoons butter.
Brush over tops of biscuits.
Bake biscuits 10-12 minutes or until light golden brown on tops and golden brown on bottoms.
Cool briefly on wire rack.","url":"https://recipe.bluelayer.org/recipe/36596/black-pepper-biscuits-cooking-club"},{"id":"36594","title":"Chocolate Butterfinger Ice Cream","ingredients":"ice creams, chocolate
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,
candies, white chocolate","directions":"Line a loaf tin with cling wrap, making sure to leave plenty over the sides.
Without opening the wrappers, hit the chocolate bars with a meat mallet until they are broken up into quite small pieces.
Pour half of one chocolate bar into the bottom of the loaf tin.
Put half the vanilla ice cream into the bottom of the loaf tin on top of the chocolate bar pieces.
Cover with the other half of the first chocolate bar, then pour 1/3 of the chocolate sauce over the top.
Layer half of the chocolate ice cream over top, then add another layer of chocolate bar pieces and chocolate sauce.
Repeat the process with the rest of the ice cream, chocolate bar and sauce as done above.
Cover with cling wrap and return to the freezer for at least 2-3 hours.
Remove from freezer and turn out onto a plate.
Serve by cutting into slices.
Please note: Cooking time is actually freezing time.","url":"https://recipe.bluelayer.org/recipe/36594/chocolate-butterfinger-ice-cream"},{"id":"36592","title":"Kumara / Sweet Potato Buns","ingredients":"sweet potato, raw, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
lemon juice, raw","directions":"Peel the sweet potatoes and boil them for 20 minutes or until mashable.
Drain and mash, and let cool in a large bowl.
Add the milk to the mashed sweet potatoes after they cooled off enough.
Sprinkle in the lemon juice and cinnamon, and any additional spices you'd like and add the flour in bit by bit to make a firm dough.
Shape the dough into egg-size balls, and place in a greased pie pan or cookie sheet.
Bake at 450F or 220C for 15-25 minutes or until set.
Cool then serve.","url":"https://recipe.bluelayer.org/recipe/36592/kumara-sweet-potato-buns"},{"id":"36588","title":"Cereal Pie Crust","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spices, cinnamon, ground","directions":"Roll or grind the breakfast cereal.
There should be 1 1/2 cups after crushing.
Combine with the melted butter, sugar (if using), and cinnamon.
An easy way to form the crust is after mixing to press another pie pan of the same diameter firmly into the dough.
When the top pan is removed a crust of even thickness is underneath.
Trim any excess that is forced to the top edge.
Crumb crusts need not be baked before filling, but if used unbaked, must be first chilled thoroughly or the filling will immediately disintegrate the crust.
If baked before filling, they require a 350 degree oven for about 10 minutes.
It is best to cool the empty baked shell before filling.
Fill a prebaked shell with chiffon fillings, bavarian creams, or gelatin whips topped with sweetened whipped cream, or with custard or fruit filling, which may be covered with a high meringue.","url":"https://recipe.bluelayer.org/recipe/36588/cereal-pie-crust"},{"id":"36581","title":"Crusty Cheese & Red Pepper Rolls","ingredients":"oat bran, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
cheese, mozzarella, low sodium
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, poppy seed
spices, pepper, red or cayenne","directions":"Oven temperature: 190C/375F/Gas Mark 5.
Place the oat bran, flour, bicarbonate of soda, cream of tartar and salt in a large bowl and stir to combine.
Stir in most of the grated cheese, 2tbsp of the pumpkin seeds and the chopped peppers.
Add the olive oil and milk and mix together to form a soft dough.
Divide the dough into 6-8 pieces and shape into rough rounds, approx 1inch deep.
Place on a baking tray, top each roll with the remaining cheese and pumpkin seeds and bake in a pre-heated oven for approx 20-30 minutes until golden brown and cheese is bubbling.
Allow to cool slightly on a wire rack.","url":"https://recipe.bluelayer.org/recipe/36581/crusty-cheese-red-pepper-rolls"},{"id":"36579","title":"Nutty and Fudgy Almond Butter Granola Bars","ingredients":"oats
dates, deglet noor
nuts, pecans
nuts, almonds
salt, table
spartan, real semi-sweet chocolate baking chips,
honey
nuts, almonds","directions":"Preheat oven to 350 F. Spread rolled oats evenly on a baking sheet and pop them in the oven to toast for about 10-15 minutes, or until the oats become fragrant, shaking the sheet once in the middle of baking.
When the oats are done, remove them from the oven, add them into a large mixing bowl and set aside.
Line an 8 x 8-inch baking pan with parchment paper.
Place dates in a food processor and pulse until a ball is formed.
Transfer dates the mixing bowl with the toasted oats, and add the nuts, salt and chocolate chips.
Stir with a wooden spoon or your hands, making sure to evenly disperse the dates as much as possible throughout the rest of the ingredients.
Bring honey and almond butter to a boil in a small saucepan over medium heat then pour it over the dry ingredients.
Stir everything together quickly so that your chocolate chips melt.
Make sure everything is well mixed.
Transfer mixture to your prepared pan and press everything into the pan using a spatula so that you have a smooth and uniformly flat top.
Sprinkle some more chocolate chips on top and press them into the bars with the back of a spatula.
Top with a piece of plastic wrap, and pop them into the freezer to set for 15 minutes.
Remove pan from the freezer, cut into 10 bars and enjoy!
Notes: 1.
Store in an airtight container or wrapped in plastic wrap in the fridge for up to a week, or in the freezer for longer term storage.
For a vegan option, sub maple syrup for the honey and use vegan chocolate chips 3.
Recipe adapted from Minimalist Bakers 5 Ingredient Granola Bars.","url":"https://recipe.bluelayer.org/recipe/36579/nutty-and-fudgy-almond-butter-granola-bars"},{"id":"36575","title":"Roasted Asparagus With Garlic Dressing","ingredients":"asparagus, raw
oil, olive, salad or cooking
soy sauce made from soy (tamari)
spices, garlic powder
sugars, granulated
water, bottled, generic","directions":"Preheat the oven to 475 degrees.
Snap off the tough woods ends of the asparagus and rinse the spears.
Drain on paper towels.
Spread the asparagus out on a cookie sheet and brush or toss with the olive oil.
Roast the asparagus 10 to 12 minutes, or until tender when pierced with the tip of a knife.
Alternatively, you can grill or steam the asparagus for 4 to 5 minutes, until tender.
Arrange the asparagus on a serving plate.
Stir together the ingredients of the garlic dressing until the sugar has dissolved.
Pour over the asparagus or serve as a dipping sauce.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/36575/roasted-asparagus-with-garlic-dressing"},{"id":"36548","title":"White Chocolate Tart","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
butter, without salt
spartan, real semi-sweet chocolate baking chips,
il villaggio, mascarpone cheese,
strawberries, raw","directions":"Preheat oven to 180 C.
Put the tennis biscuits into a food processor and process until you reach crumb consistency.
Add the melted butter and mix to combine.
Pour the crust mixture into a pie dish or tin, and push down to make a base of your desired thickness,
Bake at 180 C for about 5 minutes or until base starts to turn light brown.
Remove from oven and cool.
For the filling:
Melt the white chocolate in the top of a double boiler or in the microwave (if you heat it in the microwave, heat for 30 seconds at a time, stirring in between).
Once melted mix in the mascarpone cheese.
Pour onto your cooled pie crust,
Place in the freezer for 20 minutes until it sets hard.
Then move it into the fridge until ready to serve.
Top with fresh strawberries before serving.","url":"https://recipe.bluelayer.org/recipe/36548/white-chocolate-tart"},{"id":"36534","title":"Lite Kfc Cole Slaw Top Secret Recipe","ingredients":"cabbage, raw
carrots, raw
sugars, granulated
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
salad dressing, mayonnaise, regular
milk, buttermilk, fluid, cultured, lowfat
vinegar, distilled
lemon juice, raw
celery, raw","directions":"Be sure cabbage and carrots are chopped up into very fine pieces (food processor works great).
Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juices in a large bowl and beat until smooth.
Add the cabbage, carrots and a little onion and mix well.
Cover and refrigerate for at least 2 hrs before serving.","url":"https://recipe.bluelayer.org/recipe/36534/lite-kfc-cole-slaw-top-secret-recipe"},{"id":"36532","title":"Stir Fried Broccoli With Oyster Sauce","ingredients":"broccoli, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
sauce, oyster, ready-to-serve
rice, white, long-grain, regular, unenriched, cooked without salt
cornstarch
sugars, granulated
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
spices, garlic powder","directions":"Cut broccoli florets and stems into bite-size pieces to measure 10 cups.
Bring water to a boil in a large Dutch oven; add broccoli.
Cook broccoli 4 minutes or until crisp-tender; drain.
Combine broth and next 6 ingredients (broth through sesame oil); stir well with a whisk.
Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Add onions, ginger, and garlic; saute 15 seconds.
Add broth mixture; bring to a boil.
Cook 1 minute or until thick, stirring constantly.
Add broccoli; cook 30 seconds, tossing to coat.","url":"https://recipe.bluelayer.org/recipe/36532/stir-fried-broccoli-with-oyster-sauce"},{"id":"36516","title":"Spicy Shortbread Bites","ingredients":"spices, paprika
salt, table
spices, pepper, red or cayenne
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, curry powder
spices, cumin seed","directions":"Preheat oven to 350F.
In a small bowl whisk together paprika, 2 teaspoons salt, and 1 teaspoon cayenne and set aside.
In a bowl with an electric mixer beat butter with sugar until light and fluffy.
In another bowl whisk together remaining 1/2 teaspoon salt, remaining 1/8 teaspoon cayenne, flour, curry powder, and cumin.
Beat flour mixture flour mixture into butter until just combined.
On a lightly floured surface knead dough about 8 times, or until it just comes together.
Divide dough into 4 equal pieces.
On a sheet of wax paper roll each piece of dough into a 3/4-inch-thick log.
Sprinkle one quarter of spice mixture along the length of each log and roll in mixture to coat completely.
Wrap each log in wax paper.
Freeze dough just until firm, 15 to 20 minutes.
Shortbread dough may be made 1 week ahead and frozen.
Before proceeding with recipe, remove dough from freezer and let stand about 15 minutes, or until slightly softened to facilitate slicing.
Remove logs carefully from wax paper and slice into 1/2-inch-thick rounds.
Place rounds 1/4 inch apart on ungreased baking sheets and bake in batches in middle of oven 15 minutes, or until browned lightly.
Gently loosen shortbread bites with a spatula from baking sheet (do not remove from sheet) and cool completely.
Carefully transfer shortbread bites to a serving dish (they will be fragile) and serve as an hors d'oeuvre.","url":"https://recipe.bluelayer.org/recipe/36516/spicy-shortbread-bites"},{"id":"36510","title":"Miso","ingredients":"margarine, regular, hard, soybean (hydrogenated)
water, bottled, generic
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table","directions":"Sterilize all utensils in boiling water before preparing to make miso.
Rinse the soybeans and soak in the water overnight or until the soybeans have approximately doubled in size.
Bring a large pot with the soybeans and soaking water to a boil, reduce heat to simmer and cook, covered, for 3 to 4 hours or until soybeans are soft.
The soybeans can also be cooked in a pressure cooker.
Put the soaked beans with the soaking water in a pressure cooker and cook at max pressure for 40 minutes.
Consult your pressure cooker manual for additional instructions.
Drain the beans into a colander, RESERVING the liquid.
While the beans are still hot, by hand, mash the beans until only about one-third of the soybeans are whole.
Allow the beans to cool down to about 90-95 degrees F.
Use a thermometer!
Koji is like yeast, if the soybeans are too hot, it will kill the cultures.
Take 200 ml of the reserved liquid (adding additional filtered water as needed) and dissolve the salt.
Add this liquid slowly to the soybeans while stirring continuously.
Crumble the koji into the miso mixture and with your clean hands mix until you obtain a smooth mixture.
To ferment the miso, use a heavy, glazed, ceramic, food-safe container.
Rub the inside of the container with 1 teaspoon of salt and add the miso mixture.
Level the miso surface and sprinkle 1 teaspoon of salt across the surface, to prevent unwanted molds and bacteria from spoiling the air-exposed areas.
Cover the miso with piece of parchment paper cut to fit the container exactly.
Press the paper firmly on the miso, smoothing out wrinkles and bubbles.
Top with a round wooden lid that just fits in the container (sitting directly on top of the miso) and about 10 pounds of weights.
My mom uses boiled-clean river rocks.
Cover the top of the container with wax or parchment and tie in place with cotton kitchen string.
If your container is large enough, you can repeat the steps above on subsequent days to make more batches of miso, making sure to leave several inches of headspace to be able to sufficiently cover, weight and wrap the container.
Remember to salt the container and the top of the miso each time you make additions to the container.
Place the miso container in a dark, clean, cool room.
The miso will be ready after 12 months fermentation.
During the fermentation some liquid (tamari) will rise to the surface.
If no liquid tamari is seen on the surface then the pressing weight must be increased.
Don't peek.
Opening the container while it is fermenting causes it to lose quality.
You'll need to check it occasionally to make sure that the tamari is rising to the top, but this should be done infrequently, once every couple of months or so.
This miso can be kept in the container for a few years.","url":"https://recipe.bluelayer.org/recipe/36510/miso"},{"id":"36507","title":"Granola Recipe Bars","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
raspberries, raw
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
honey
butter, without salt
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease one 9x9 inch square pan.
In a mixer bowl combine the flour, 1/2 cup shortening and the sugar.
Beat at low speed until crumbly.
Press mixture into the bottom of the prepared pan.
Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes.
Combine preserves , raisins and chocolate pieces, stirring until blended.
Set aside.
In a saucepan combine the honey and the butter or margarine.
Cook and stir until melted.
Stir in the oats, coconuts, almonds and sesame seeds until blended.
Spread the raspberry preserve mixture over the hot crust, spoon oat mixture on top, spreading evenly to edges of pan.
Bake for an additional 15 to 20 minutes or until lightly browned.
Cut into bars to serve.","url":"https://recipe.bluelayer.org/recipe/36507/granola-recipe-bars"},{"id":"36504","title":"Peanut Butter Rice Krispie Treats Recipe","ingredients":"syrup, maple, canadian
sugars, granulated
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cook Karo syrup and sugar over low heat.
Stirring constantly, bring to a boil.
Remove from heat, add in peanut butter.
Stir till smooth.
Add in cereal and pour into greased 9x11 inch pan.","url":"https://recipe.bluelayer.org/recipe/36504/peanut-butter-rice-krispie-treats-recipe"},{"id":"36492","title":"Frosty Lemonade Pie","ingredients":"peanut butter, smooth style, without salt
sugars, brown
butter, without salt
ice creams, vanilla
lemonade, frozen concentrate, white, prepared with water","directions":"For the crust, heat oven to 350F.
Combine crushed cereal, brown sugar, and margarine, mixing till crumbly.
Press mixture into the bottom and sides of a 9 pie pan.
Bake 5-8 minutes.
Freeze until firm.
For filling, soften ice cream.
Combine with lemonade, spread into pie pan and freeze.
Note: I have also reduced the crust ingredients and placed this in an 8 square pan.","url":"https://recipe.bluelayer.org/recipe/36492/frosty-lemonade-pie"},{"id":"36491","title":"Basic Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat your oven to 450 degrees F. 2.
Combine dry ingredients in a large, shallow bowl.
Slice cold butter into thin pats.
DO NOT soften your butter!
Place the cold butter chunks in the bowl and cut into the flour mixture until it looks crumbly.
Basically, you want to chop the butter into tiny pieces, no bigger than peas.
You can do this using a pastry cutter if you have one, but knives, a cookie cutter, or an apple slicer would work as well.
Make a well in the center of the mixture and pour in the buttermilk.
Stir with a wooden spoon until just combined.
Roll out onto a well-floured surface and cut into 2 rounds, OR scoop and shape 2 rounds with your hands and place on an ungreased baking sheet.
Bake about 20 minutes or until they start to brown.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/36491/basic-buttermilk-biscuits"},{"id":"36485","title":"Curried Naan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, curry powder
leavening agents, yeast, baker's, active dry
water, bottled, generic
raisins, seeded
mango nectar, canned","directions":"Put the flour, salt, oil, curry powder, yeast and water into a bowl and mix together for 2 minutes.
Tip out onto a lightly floured surface and knead for 5 minutes until the dough is soft and pliable.
Leave to rise for 30 minutes.
Grease and line a baking sheet.
Incorporate the sultanas and chutney into the dough.
Divide the dough into six pieces; place them on the baking tray and leave to rest for 1 hour.
Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten each piece into a circle, 25 1/2cm in diameter, put back on the tray and leave to rest for 5 minutes.
Pour a little olive oil into a frying pan over a moderate and fry naan until browned on both sides.
Set aside to cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/36485/curried-naan-bread"},{"id":"36469","title":"Obleas - Butter Cookies With Dulce De Leche","ingredients":"butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
dulce de leche","directions":"In the bowl of a standing mixer, beat the butter until light and very fluffy.
Add the vanilla.
Sift together the flour, sugar, and salt.
Slowly beat into the butter.
The dough should be silky soft, but not sticky; if it sticks, work in a little more flour.
Divide the dough into 4 parts and shape into flattened disks.
Chill for 1 hour.
Preheat the oven to 350F.
Place a piece of dough between 2 sheets of waxed paper or parchment paper and roll out to less than 1/8 inch thick - as thin as you can make it and still be able to handle the dough.
(If the dough because sticky at any time, refrigerate it and work on another piece).
Chill the dough again.
Peel off the top layer of paper and turn the dough upside down onto a lightly greased cookie sheet.
With a sharp metal cutter, cut into 2 inch circles, leaving 1/2-inch between the cookies.
Peel away the excess dough, form it into a disk and chill.
Chill the cookies on the sheet for 10 minutes, then bake until lightly browned around the edges, 12 - 14 minutes.
Cool on a rack.
Roll and bake the remaining dough, including all scraps.
When cool, sandwich two cookies together with a layer of dulce de leche.
Variations: *Filled cookies may be dipped in melted bittersweet chocolate.
Or drizzled with melted chocolate.
*Dust the cookies with a little confectioners' sugar or cocoa powder.
*Add a pinch of ground cinnamon or ground anise to the dough.
*To make these cookies the traditional way, with cajeta, substitute half canned goat's milk in the Dulce de Leche recipe.
Canned goat's milk may be found in your market next to the evaporated and condensed milk.","url":"https://recipe.bluelayer.org/recipe/36469/obleas-butter-cookies-with-dulce-de-leche"},{"id":"36459","title":"Mixed-Nut Butter-Crunch Toffee","ingredients":"butter, without salt
salt, table
leavening agents, baking soda
vanilla extract
nuts, macadamia nuts, raw
nuts, macadamia nuts, raw
water, bottled, generic
sugars, granulated
syrups, corn, light
candies, semisweet chocolate","directions":"Using some of the melted butter, coat a shallow 12 x 10-inch baking sheet and line it with a sheet of parchment paper, allowing some excess paper at both ends.
Brush the paper with some more of the melted butter and set the sheet aside on a wire rack.
Reserve any remaining melted butter for later.
Line two more shallow baking sheets or trays with waxed paper, for holding and chilling the candy once assembled, and set the sheets aside.
Cut each unwrapped stick of butter in half and place on a plate next to your work surface, along with a tiny bowl with the premeasured salt and baking soda, an opened bottle of vanilla, and the coarsely chopped macadamia nuts.
Place the finely chopped nuts in another bowl.
Place a small bowl half full of boiling water next to the stove and insert a pastry brush in the water.
Put your candy thermometer within easy reach.
Place a medium bowl of ice water close by and, if by accident any hot sugar syrup should touch your skin, dunk the affected area into this bowl.
Place a 2 1/2-quart heavy-bottomed saucepan on the stove.
Place the water, sugar, and corn syrup in the pan and stir gently to combine.
Place the pan over medium-high heat and let the mixture come to a rolling boil.
Dont stir anymore.
If, while the sugar was dissolving, any sugar crystals jumped to the sides of the pan, use the moistened pastry brush to wash the sides down.
Cook the syrup until the color turns very light amber.
Reduce the heat and add the butter, one half-stick at a time, stirring very gently with the clean stem end of a wooden spoon.
Add the next piece of butter only after each preceding piece has melted and become fully incorporated.
When all of the butter has been added and the mixture is well combined, clip the candy thermometer on the side of the pan so the bottom is submerged in the boiling toffee without allowing the mercury tip to touch the bottom of the pan.
Raise the heat to medium and boil the mixture until the temperature reads between 295 and 300F.
Remove the thermometer from the pan and stand the bottom in the bowl of boiling hot water.
Working quickly but carefully, immediately take the pan off the stove and stir in the combined salt and baking soda, vanilla, and coarsely chopped macadamia nuts (in that order).
Immediately, pour the candy mixture onto the prepared greased baking sheet and, using a long, buttered metal icing spatula or a table knife, spread the toffee into a thin even layer about 1/3 inch thick (the toffee wont cover the entire pan).
Use a buttered blade of a pastry scraper to frequently push the toffee into a rectangular shape as it cools, giving it a straight edge.
Let the mixture set for a few minutes, or until it firms up a bit (not too long, however, or the candy will become too hard to cut).
Meanwhile, melt the chocolate, stirring constantly, either in a heatproof bowl set in a skillet filled with an inch of very hot but not simmering water over low heat, or in a microwave oven for 1 minute on high, stirring until smooth after heating.
As you work with the chocolate, occasionally check the slab of toffee, using the straight edge of your scraper to move it back in line.
Once the chocolate is melted, place the bowl next to your work surface.
While the toffee mixture is still warm and pliable, use a buttered pastry scraper to score it into 1 1/2-inch squares.
Let the candy set until its firmer, about 5 more minutes.
Score again through the original cuts, making sure that the candy is in separate squares all the way through to the bottom.
If stubborn, reapply butter to your pastry scraper and place the blade in your original cut.
Using a heavy mallet, whack the top of the scraper, forcing the blade through any sticky, tough spots.
When firm and separate, make sure the toffee pieces are in their original positions and pour the melted chocolate over the top.
Using a long metal icing spatula, spread the chocolate evenly over the toffee.
(Its fine if the chocolate runs down into the grooves.)
Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them gently into the chocolate.
Reserve the remaining 1 cup of nuts.
Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line.
One by one, carefully lift each piece away from the rest and, if there are any bare spots, sprinkle them with the nuts.
Place the candy, in a single layer, on the prepared baking sheets and refrigerate the pieces, covered with plastic wrap, to let the chocolate harden, 1 to 2 hours.
Once set, place the candy into an airtight tin in layers, separated with waxed paper.
Although these candies may be stored at room temperature, to best preserve the freshest flavor, store them in the refrigerator.
Nut-Free Butter Crunch
For a nut-free version, make the following changes in the original recipe.
Instead of using nuts in the toffee, use an equal amount of coarsely chopped salted thin pretzel sticks.
Mix 1 1/2 cups each of crushed Nabisco chocolate wafer cookies and Lorna Doone shortbread cookies, and use them to top the melted chocolate.
Reduce the salt to 1/4 teaspoon.
All other instructions are the same.","url":"https://recipe.bluelayer.org/recipe/36459/mixed-nut-butter-crunch-toffee"},{"id":"36458","title":"Dairy Free and no Cook Chocolate Pudding","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic
syrup, maple, canadian
sweetener, syrup, agave
cocoa, dry powder, unsweetened
vanilla extract
salt, table","directions":"In a Vita-Mix or high speed blender, puree all the ingredients until completely smooth, stopping to scrape the sides as necessary.
Transfer to bowls and chill form a firmer pudding, or eat it straightaway.
Try this with raspberries and fresh mint, or chopped nuts.
Serves 4.
NOTE: The whole young coconuts generally come with the husks trimmed down, so they sit flat with a pointed top.
To open these coconuts, a cleaver is your best bet.
You can use a chefs knife, but if you do, make sure its an old, inexpensive one!
Lay the coconut on its side, securing it so that it wont roll Try not to hold the fruit with your free hand while you make the first cut (in case you have particularly bad aim!).
Holding the knife high, bring it down sharply near the top of the coconut.
The knife should sink in about 1/3 of the way, breaking through the inner shell.
Quickly set the coconut upright so as not to lose the water to the cutting board.
If you didnt succeed in breaking the inner shell, rotate the shell and try the technique again.
Drain the coconut of its water into a blender or bowl, then use the cleaver or knife to finish cutting off the top to get at the meat.
The meat will range from very thin and very soft (sometimes even with a pale purplish hue in very young coconuts), to thicker and firmer.
The firmer meat is best for recipes that call for noodles or pasta squares.
Sometimes you have to open a few before you get one with nice firm meat, but the soft meat is perfectly good for sauces and smoothies, and coconut meat freezes beautifully, so all of it is good to use.
The best way to get the firmer meat out is by using the back of a spoon to pry it from the sides of the coconut, then trim away any of the shell residue with a paring knife.
Lay the pieces of coconut flat on a cutting board and slice into 1/6 inch strips for dishes that call for coconut noodles.
The Raw TruthThe Art of Preparing Living Foods Jeremy A Safron","url":"https://recipe.bluelayer.org/recipe/36458/dairy-free-and-no-cook-chocolate-pudding"},{"id":"36431","title":"No Fear Pie Crust by Cooks Illustrated","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cheese, parmesan, hard","directions":"Lightly coat 9-inch Pyrex pie plate with cooking spray.
Whisk flour, sugar, and salt together in bowl.
With electric mixer at medium-high speed, beat butter and cream cheese in large bowl, stopping once or twice to scrape down beater and sides of bowl, until completely homogeneous, about 2 minutes.
Add flour mixture and combine on medium-low until mixture resembles coarse cornmeal, about 20 seconds.
Scrape down sides of bowl.
Increase mixer speed to medium-high and beat until dough begins to form large clumps, about 30 seconds.
Reserve 3 tablespoons of dough.
Turn remaining dough onto lightly floured surface, gather into ball, and flatten into 6-inch disk.
Transfer disk to greased pie plate.
Press dough evenly over bottom of pie plate toward sides, using heel of your hand.
Hold plate up to light to ensure that dough is evenly distributed.
With your fingertips, continue to work dough over bottom of plate and up sides until evenly distributed.
On floured surface, roll reserved dough into 12-inch rope.
Divide into three pieces, roll each piece into 8-inch rope, and form fluted edge.
Wrap in plastic and refrigerate at least 1 hour.
Adjust oven rack to middle position and heat oven to 325 degrees.
Lightly prick bottom of crust with fork.
Bake until golden brown, 35 to 40 minutes.
Cool on wire rack.
(If large bubbles form, wait until crust is fully baked, then gently press on bubbles with kitchen towel.
Bubbles will settle as crust cools.)","url":"https://recipe.bluelayer.org/recipe/36431/no-fear-pie-crust-by-cooks-illustrated"},{"id":"36429","title":"Simple Mashed Potatoes","ingredients":"potatoes, raw, skin","directions":"Wash and scrub down skins.
Cut in half.
Cut half into quarters.
Bring water to a boil and add potatoes.
Continue cooking until tender.
Depending on pot size vs amount of potatoes boiled in one sitting etc 10-30 minutes.
Drain and mash (no seasoning, no milk.
Add when reheating)
(Freeze) Scoop into medium or large ziplock bags in family size portions.
Roll and squish the air out and seal.
Freeze flat.
Good for up to six months in a deep freeze.
Thaw out overnight in the fridge or in the microwave.
(Reheat) Like leftovers in the microwave for a no fuss approach.
Reheat in a pot, stirring occasionally, for a creamy texture.
Reheat in a frying pan with a teeny bit of oil/butter for a fried potato texture.
Reheat in a round casserole dish in the oven (about 350 checking regularly).
Lid on for about 10 minutes, lid off for about 5 for a shepherds pie like texture.
TIP Add seasoning while reheating.
Ex.
Cheese, sour cream, butter, salt, pepper, hot sauce, spices etc","url":"https://recipe.bluelayer.org/recipe/36429/simple-mashed-potatoes"},{"id":"36427","title":"Pumpkin Spice Hot Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
pumpkin, raw
pumpkin, raw
cream, whipped, cream topping, pressurized
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Whisk milk, cream, chocolate chips, and cocoa powder together in a saucepan over medium heat until chocolate chips are melted and hot chocolate is smooth, 3 to 5 minutes.
Stir in pumpkin puree and pumpkin pie spice until fully incorporated.
Pour hot chocolate into 2 mugs.
Top with whipped cream; sprinkle cinnamon and nutmeg over whipped cream.","url":"https://recipe.bluelayer.org/recipe/36427/pumpkin-spice-hot-chocolate"},{"id":"36416","title":"French Tart Dough","ingredients":"butter, without salt
oil, olive, salad or cooking
water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 410F.
In an ovensafe bowl or a pot, combine butter, oil, water, sugar and salt.
Place in oven for 15 minutes, until bubbling and butter is beginning to brown around the edges.
Remove from oven, dump in flour all at once and stir vigorously until it forms a ball which pulls away from the sides of the bowl.
Transfer to a 9\" tart pan with a removable bottom.
Spread it out with an offset spatula.
Once it has cooled enough to work with your hands, remove a small piece of dough (about the size of a small olive) and set aside.
Pat the dough out using the heel of your hand, and press up the sides of the pan with your fingers.
Dock the dough all over with the tines of a fork or a rolling docker.
Bake in oven 10 minutes, or until golden brown.
If there are any sizable cracks, use a bit of the reserved dough to patch them, smoothing the dough into the crack with a fingertip.
Allow to cool completely before filling.","url":"https://recipe.bluelayer.org/recipe/36416/french-tart-dough"},{"id":"36414","title":"Sticky Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Rinse the rice briefly to wash off any dust.
Place in a large pot and add about 6 cups tepid water.
Cover and set aside for 10 to 12 hours to soak.
(If you are in a rush, you can hurry the rice by soaking it in warm water: dont make the water boiling hot, just very warm, and reduce the soaking time to 4 hours.
Longer soaking produces a slightly better texture.)
Drain, then place the rice in a steamera conical or round sticky rice steaming basket if you have one (see headnote), or a regular Chinese bamboo steamer lined with muslin, cheesecloth, or a looseweave tea towel so the rice doesnt fall through.
In either case, you need 2 to 3 inches of water in the pot under the steamer, and the rice in its basket must be above, not in, the water.
A conical or cylindrical basket should fit tightly into the pot (so the steam cant escape around the sides).
A regular steamer works best resting in a wok; otherwise, it should fit tightly over a pot of water.
Bring the water to a boil.
If you are using a Lao steaming basket, then just cover the top loosely (it will cook uncovered, but we find covering it makes it cook a little more quickly and evenly) and steam for about 35 minutes.
If you are steaming in a wide round steamer, cover tightly and steam for 20 minutes; remove the steamer and use a wooden spoon to turn the rice over, then place the steamer back over the boiling water and continue to steam for about 15 minutes.
The rice should be tender but still firm when done.
Turn the rice out onto a counter or other surface and use a long-handled wooden spoon or spatula to spread it out and then to lift the sides in toward the center, to create a round lump of rice (this evens out the texture).
Transfer to one or more covered baskets, or place in a bowl and cover with a well-moistened cloth to prevent the rice from drying out.
Serve warm or at room temperature.
STICKY RICE WITH CURED SAUSAGE: As the rice steams, flavorings can be cooked or heated on top of it.
In Jinghong, weve seen Chinese sausage cut into pieces, steam-cooking on top of a large batch of sticky rice.
To try this, buy about 1/2 pound Chinese sausage, rinse it, and cut it into 1/2-inch lengths.
Once the soaked rice is in the steamer, scatter the sausage on top, cover, and steam until the rice is done, as above.
Serve the sausage separately, or mix it into the rice after steaming.","url":"https://recipe.bluelayer.org/recipe/36414/sticky-rice"},{"id":"36410","title":"Shredded Pork Barbecue","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
vinegar, cider
sugars, granulated
salt, table
spices, pepper, red or cayenne
spices, pepper, black","directions":"Place meat, cutting into pieces if necessary to fit crock pot.
Mix together remaining ingredients and pour over roast.
Cover and cook on low heat for 10-12 hours, or high-heat 5-6 hours.
Transfer meat to cookie sheet.
When cool enough to handle, shred or chop.
Add juice until moistened to your liking.","url":"https://recipe.bluelayer.org/recipe/36410/shredded-pork-barbecue"},{"id":"36404","title":"My Ice Cream Dream","ingredients":"ice creams, vanilla
rice, white, long-grain, regular, unenriched, cooked without salt
honey","directions":"Scoop your ice cream.
Throw on a handful of Rice Crispies (I like lots, a big fistful).
Drizzle with honey (add cinnamon if you're feeling spicy).
Eat.
Marvel at the perfect texture of crispy, chewy, and creamy-- achieved so simply.
Hee hee hee.","url":"https://recipe.bluelayer.org/recipe/36404/my-ice-cream-dream"},{"id":"36389","title":"Chewy Oat Bars","ingredients":"butter, without salt
honey
sugars, granulated
oats
seeds, sunflower seed kernels, dried
nuts, almonds
cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Heat oven to 325 degrees F. Line a 9- by 13-inch baking pan with parchment, leaving a 2-inch overhang on the two long sides.
Place the butter, honey, and sugar in a large pot and cook over medium-low heat until melted, about 3 minutes; remove from heat.
Meanwhile, in a large bowl, combine the oats, sunflower seeds, almonds, cranberries, flour, and salt.
Add the oat mixture to the butter mixture and fold until just combined.
Gently press the mixture into the prepared pan and bake until light golden brown, 30 to 35 minutes.
Transfer to a wire rack and let cool completely.
Using the overhangs, transfer the bar to a cutting board and cut into 24 pieces.","url":"https://recipe.bluelayer.org/recipe/36389/chewy-oat-bars"},{"id":"36379","title":"Quick Caramel Apple Fudge","ingredients":"apples, raw, with skin
dulce de leche
spartan, real semi-sweet chocolate baking chips,
butter, without salt
salt, table","directions":"Chop the dried apples into small 1/4 inch pieces and set aside.
Place the dulce de leche, white chocolate chips, butter, and salt in a large microwave-safe bowl.
Microwave in 1-minute increments, stirring vigorously in between, until the mixture is totally smooth.
This will take 36 minutes.
Once the liquid fudge is smooth, stir in the chopped dried apples.
Place a piece of wax paper in an 8 x 8 inch baking dish.
Pour the fudge in the dish and spread evenly with a spatula.
Place the fudge in the refrigerator to cool and set for at least 2 hours.
Once the fudge is firm enough to cut, lift it out of the baking dish by the edges of the wax paper and cut into squares.
Store in an airtight container until ready to serve.","url":"https://recipe.bluelayer.org/recipe/36379/quick-caramel-apple-fudge"},{"id":"36356","title":"Black French Baguette.","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Put all the ingredients, except for the chocolate chips, and knead.
When it comes together form a ball and put in a bowl.
Leave to rise (1st rising).
When it had increased by 2 to 2 1/2 times its original size, take out of the bowl and divide into two pieces.
What?
This dough has a lump on its head!
Round off the dough and leave to rest for 20 to 30 minutes.
You can bake it as one big loaf instead of dividing it, too.
With the seam side down, stretch out into a long rectancle and scatter with chocolate chips (top photo).
Fold in both sides (bottom photo) and fold in half again.
Roll and stretch out the dough.
Sandwich the dough in a pleated piece of canvas that has been dusted with flour, and leave to rise again (2nd rising).
Let rise until it's 1.5 times the original size.
Slash each loaf 3 times.
(I dusted the surface with lots of flour so the slashes are easier to see.)
Mist with plenty of water, and bake in a preheated 250C oven for 7 minutes.
Lower the heat to 200C and bake for another 7 minutes.
As the bread forms and edge, you can see the chocolate chips peeking out.
I formed the dough into thin baguettes, and made an extra effort and slashed them five times.
I also have a black French baguette that is made with homemade starter.
See","url":"https://recipe.bluelayer.org/recipe/36356/black-french-baguette"},{"id":"36355","title":"Quick Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
butter, without salt","directions":"Beat the flour with the water and salt in an electric mixer just to mix a little.
Add the butter, broken into pieces, and beat to mix a little.
Do the rest of the mixing by hand.
Press out the dough and fold into a piece about 5 inches by 7 inches.
Flour a board, rolling pin and top of the dough and roll out to a rectangle about 8 inches by 21 inches, about 1/8-inch thick.
The folding: Fold one-third of the dough over the other two-thirds and then fold the remaining third so that you have three layers.
Press down, turn, flour and roll again into a 21-by-8-inch piece.
Fold in thirds again and refrigerate for a half hour.
Roll out again on a floured surface to form a piece 21 inches by 8 inches.
Fold into a double fold.
(Fold over dough so that the ends meet in the middle, then fold in half.)
Repeat rolling and folding.
Refrigerate for a half hour before rolling out to bake.
Beat the dough with the side of a rolling pin to about a thickness of 1/3inch.
Roll out as thin as possible, about 1/32 of an inch thick, and place in a 10-by-15-inch baking pan, lined with parchment or wax paper.
Trim any dough hanging over the edges.
Prick all over with a fork and refrigerate for one or two hours, or overnight.
Transfer to a second 10-by-15-inch pan (pan cannot be chilled or pastry will not bake properly).
Bake at 250 degrees for about 30 minutes or until golden.
Cool and cut off edges, crush the trimmings and set aside.
Cut into three lengthwise pieces.","url":"https://recipe.bluelayer.org/recipe/36355/quick-puff-pastry"},{"id":"36353","title":"Tart Crust for Quiche","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
water, bottled, generic
salt, table","directions":"Be sure to keep all of the ingredients chilled.
After combining the ingredients to create salt water, put it in the refrigerator.
Grease the pan with butter.
Add all of the ingredients to a bowl.
Use a scraper to mix together by covering everything with flour.
When the butter has become pebbly and crumbly, cut it up with the scraper.
Make a dent in the center and pour in the salt water.
Fold it into itself and bring the dough together to form one lump until the flour has been completely mixed in.
Cover it with wrap and let it sit in the refrigerator for 3 hours.
Roll out the dough until it's 1-2 cm thick.
Lay out the dough into the tart mold and pierce with a fork.
Gently push the sides of the dough into the mold.
Leave it as-is in the refrigerator for 1 hour.
Cut off the edges of the dough, fill with pie weights, and bake for 20 minutes at 200C.
Take out the pie weights, and let it finish cooking on its own for 5 minutes.","url":"https://recipe.bluelayer.org/recipe/36353/tart-crust-for-quiche"},{"id":"36347","title":"Sesame-Cheese Crispies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
margarine, regular, 80% fat, composite, stick, without salt
cheese, cheddar
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 350˚F.
Mix flour, salt and cayenne pepper in a medium bowl.
Cut in margarine with a pastry blender or two knives until coarse crumbs form.
Add Cheddar, cereal and sesame seeds to bowl; mix well.
Divide dough in half.
Shape each half into a log on waxed paper.
Slice dough into 1/2-inch discs.
Arrange discs on baking sheets.
Bake until crispies are firm and golden, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/36347/sesame-cheese-crispies"},{"id":"36327","title":"Pork with green peppers & pineapple","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soy sauce made from soy (tamari)
cornstarch
sugars, granulated
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, olive, salad or cooking
peppers, sweet, green, raw
carrots, raw
pineapple, raw, all varieties","directions":"Slice pork thinly (meat is easier to slice when partly frozen).
Combine soy sauce& 1 tbls.
cornstarch in a bowl.
Marinate pork in this mixture at least 15 minutes but an hour or more is better.
Mix remaining 1 tbls.
cornstarch with sugar& 1/2 cup pineapple juice, set aside.
Heat oil in large skillet or wok.
Add pork to skilled& stir fry until done, time depends on sizes of pork pieces but it should only take a few minutes.
Add pineapple juice mixture to meat& blend thoroughly, remove from pan.
Stir fry green pepper, carrots& pineapple chunks for about 3 minutes.
Return meat& juice mixture to pan, stir just until heated through.","url":"https://recipe.bluelayer.org/recipe/36327/pork-with-green-peppers-pineapple"},{"id":"36324","title":"Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"Line a pan with a 12x8 piece of foil.
Melt dark chocolate over a double boiler or microwave on medium until just melted.
Using a spatula, evenly spread a thin layer of chocolate close to the edge of the foil.
Place in the refrigerator for 30 minutes or until hardened.
Repeat with the white chocolate, layering on top of the dark chocolate.
Sprinkle with crushed peppermint, lightly pressing into the chocolate.
Refrigerate until hardened.
Break into pieces and store in the refrigerator until serving.","url":"https://recipe.bluelayer.org/recipe/36324/peppermint-bark"},{"id":"36320","title":"Homemade Fig Bars for the Bike","ingredients":"figs, dried, uncooked
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
nuts, almonds
honey
seeds, flaxseed
oat bran, raw","directions":"Place the first six ingredients in a food processor and pulse just until the batter comes together.
Empty the batter onto a sheet of parchment or wax paper sprinkled with oat bran.
Press the mixture with your hands until it's even in height all the way around.
Roll into a long log.
Wrap tightly and let harden overnight in the refrigerator.
Slice off pieces and put in a baggy for your bike ride, or wherever your adventures take you!","url":"https://recipe.bluelayer.org/recipe/36320/homemade-fig-bars-for-the-bike"},{"id":"36313","title":"Eggless Banana-Chocolate Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
egg substitute, powder
bananas, raw
spartan, real semi-sweet chocolate baking chips,","directions":"In a large mixing bowl thoroughly mix 1 cup of flour, salt, and yeast.
Combine skim milk and butter or margarine in a saucepan.
Heat over low heat until liquids are warm.
Add egg beaters, mashed bananas, chocolate pieces, and 1 cup of flour.
Mix thoroughly.
Add enough flour to make a stiff dough.
Turn out onto lightly floured board and knead until smooth and elastic, about 5 to 8 minutes.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.
Punch dough down.
Cover and let rise again, about 45 minutes.
Shape into loaf and place in greased 8x4 inch loaf pan.
Cover and let rise in warm place until dough fills pan and top of loaf is about 1 inch above top of pan edge, about 30 minutes.
Heat oven to 375F (190C).
Uncover dough.
Bake 30 to 35 minutes or until loaf sounds hollow when lightly tapped.
Immediately remove from pan; cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/36313/eggless-banana-chocolate-bread"},{"id":"36303","title":"Fresh Apricot Pie","ingredients":"apricots, dried, sulfured, uncooked
sugars, granulated
cornstarch
salt, table","directions":"Combine ingredients.
Pour into 9\" pie rich pastry dough crust.
Bake at 350 for one hour.","url":"https://recipe.bluelayer.org/recipe/36303/fresh-apricot-pie"},{"id":"36298","title":"Apricot Oatmeal Bars, Just Like You Remember!","ingredients":"apricots, dried, sulfured, uncooked
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt","directions":"Preheat oven to 350 degrees.
Spray bottom of a 9-by-13-inch rectangular pan with non-stick cooking spray.
Set aside.
Place the apricots in saucepan and cover with water.
Bring to boil, then reduce heat and simmer 10 minutes.
Remove from heat and drain.
Set aside.
In work bowl of electric mixer, combine flour, oats, sugar, baking soda and salt.
Add butter and beat on low speed until a crumbly mixture is formed, about 1 minute.
Place half the mixture into the pan and press firmly into an even layer.
Spread apricots evenly over surface, then sprinkle remaining crumbs over the top.
The pan will be almost full.
Bake in center of oven until light golden brown, about 50 minutes.
Remove to a rack and cool completely (do not cut while warm or bars will be too crumbly).
Gently cut into 24 pieces with a small, sharp knife.
Store in airtight container or cookie tin between layers of parchment or waxed paper.","url":"https://recipe.bluelayer.org/recipe/36298/apricot-oatmeal-bars-just-like-you-remember"},{"id":"36296","title":"Smothered Steak","ingredients":"onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, paprika
beef, grass-fed, ground, raw
mushrooms, white, raw
soup, beef broth or bouillon canned, ready-to-serve
sauce, worcestershire
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Place one cup sliced onions in bottom of slow cooker.
Combine flour, salt, pepper and paprika.
Cut steaks in serving size pieces and coat in flour mixture.
Place half the steak pieces on top of the onions.
Add another cup onions and the mushrooms.
Top with remaining meat and sliced onions.
Mix beef broth and Worcestershire sauce.
Pour over meat.
Cover and cook on low for 8-10 hours.
Remove steaks from slow cooker.
Whisk 2 tablespoons flour into 3 tablespoons water.
Stir into slow cooker, cook until thick and bubbly.
Remove from slow cooker and allow to cool.
Place steaks and sauce in freezer bag.
Label and freeze.
To serve: thaw.
Heat and stir until gravy is smooth and hot and steaks are heated through.","url":"https://recipe.bluelayer.org/recipe/36296/smothered-steak"},{"id":"36294","title":"Easy Vegan Spelt Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"In a food processor add the 3 cups of spelt flour and salt.
Process for a minute to incorporate the flour and salt.
Combine the non-dairy milk and light oil in a cup and mix well.
I use a whisk to do this.
Then feed the milk-oil mixture through the feeding tube in the food processor and into the flour mixture.
The dough should be in large crumbles.
At this point, stop the machine and feel the dough.
It shouldn't be sticky or dry, but a little oily and hold together well.
Try not to handle the dough too much as it tends to toughen the dough.
Once you have the right consistency remove the dough crumbles onto a prepared surface to roll out your dough.
I use a large plastic sheet, but waxed paper can also be used.
I try to avoid using a floured surface as it will make the dough dry.
I have found that with this dough that it isn't necessary.
Shape the dough into a disc and cut it in half.
Reshape the first piece of dough into a disc and roll it out.
I wrap the dough around my rolling pin then place it onto the pie pan and unroll.
Once I have the dough in place I position it carefully but do not stretch it, it will shrink.
I prick the sides and bottom of the bottom crust.
Fill the pie with the desired ingredients and roll out the second disc of dough and put it on top.
Flute the edges with a fork and then trim the pie crust edges.
Brush the pie with some of the non-dairy milk and then make slits in the top crust to let out the steam.
Bake according to the type of pie you are making.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/36294/easy-vegan-spelt-pie-crust"},{"id":"36286","title":"Moroccan Stuffed Dates","ingredients":"dates, deglet noor
nuts, almonds
sugars, granulated
water, bottled, generic
butter, without salt
spices, cinnamon, ground","directions":"Blanch and peel the almonds.
Bring some water to a boil in a small pot.
Add the almonds and leave to boil for one or two minutes.
Remove the almonds from the heat and drain.
While the almonds are still warm, remove the skin by pinching individual almonds between your forefinger and thumb.
Leave the skinned almonds to cool.
Make the almond paste.
Process the almonds, sugar and cinnamon in a food processor until the almonds are a powdery mixture which is moist enough to pack.
Add the butter and orange flower water and continue processing until a smooth paste forms around the blade.
Remove the paste from the processor.
Stuff the dates.
Roll small cylinders of almond paste the same length as your dates, but only about 1/3 the diameter.
Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half.
Discard the pit, insert a cylinder of almond paste, and press the sides of the date firmly around the paste, while leaving a portion of paste exposed.
Repeat with the remaining dates and almond paste.
Garnish the dates.
This is an optional step; you might try one of the following methods or be creative and come up with your own:.
Top the exposed paste with a piece of walnut, shredded coconut, or light dusting of cinnamon.
Roll the stuffed date in granulated sugar.
Score the exposed almond paste with the dull side of a paring knife, then roll the date in sugar.
Store the stuffed dates in an airtight container in the fridge.
Bring them to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/36286/moroccan-stuffed-dates"},{"id":"36285","title":"Fried Catfish Nuggets","ingredients":"fish, catfish, channel, wild, raw
spices, thyme, dried
mustard, prepared, yellow
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
leavening agents, baking soda","directions":"Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves.
Toss until the catfish is evenly coated with the thyme.
Mix in the mustard with your hands.
Cover, and refrigerate overnight, up to 24 hours.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl.
Dip the catfish pieces one at a time into the flour mixture and shake off the excess.
Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes.
Let the oil come back up to temperature between batches.
Drain the nuggets on a paper towel-lined plate before serving.","url":"https://recipe.bluelayer.org/recipe/36285/fried-catfish-nuggets"},{"id":"36278","title":"No Bake Peanut Butter Chip Granola Bars","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
seeds, chia seeds, dried
honey
sugars, brown
honey
peanut butter, smooth style, without salt
vanilla extract
peanut butter, smooth style, without salt","directions":"Lightly grease an 8x8 pan with nonstick cooking spray.
Set aside.
In a large bowl, combine the oats, Rice Krispies, chia seeds, and honey roasted peanuts.
Stir to combine.
In a separate bowl, combine the brown sugar, honey, peanut butter, and vanilla.
Melt mixture in the microwave until smooth, stirring every 30 seconds, so as not to burn.b Remove from microwave and pour over oat mixture.
Mix well, ensuring that oats are entirely covered.
Let cool for several minutes (so that the addition of peanut butter chips will not melt).
After oat mixture is cooled, gently fold in peanut butter chips.
Spread into prepared pan and lightly press down with spatula.
Let cool completely, then cut into bars.
Store, covered, in the refrigerator or on counter.
Notes: Be sure to let oat mixture cool after everything is combined (but before peanut butter chips are added), so that the heat from the brown sugar mixture does not melt peanut butter chips.
These bars are kept best in the refrigerator to hold their shape.
Bars will keep covered for about 1 week.","url":"https://recipe.bluelayer.org/recipe/36278/no-bake-peanut-butter-chip-granola-bars"},{"id":"36273","title":"Sweet Sesame Snap Squares","ingredients":"sugars, brown
syrup, maple, canadian
syrups, corn, light
seeds, sesame seeds, whole, dried
oil, sesame, salad or cooking","directions":"In a skillet over medium low heat, warm brown sugar, maple syrup and corn syrup, stirring until sugar is dissolved and mixture resembles caramel sauce, 3-4 minutes.
Add sesame seeds and oil and mix well to combine.
Spread onto a prepared baking sheet and let cool to room temperature.
Transfer to a cutting board and cut into bite-sized pieces, about 1/2 inch square.
Serve immediately or store in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/36273/sweet-sesame-snap-squares"},{"id":"36251","title":"Rugelach","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, granulated
spices, cinnamon, ground
nuts, pecans","directions":"Dough:.
Cream butter and cream cheese.
Beat in flour.
Divide dough in 2 portions.
Refrigerate 1 hour.
Mix 1/2 cup sugar, cinnamon and pecans for topping and set aside.
Preheat oven to 350 degrees.
Roll 1 portion in a circle 1/16 inch thick.
Cut circle in 16 pie shape wedges.
Use half topping, sprinkle each wedge and roll up from large end.
Sprinkle with 1/2 of the tablespoon of sugar.
Place each crescent on an ungreased cookie sheet.
Bake 15-18 minutes until golden.","url":"https://recipe.bluelayer.org/recipe/36251/rugelach"},{"id":"36250","title":"Apple Pie Punch","ingredients":"apples, raw, with skin
ice creams, vanilla
honey
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Put everything in food processor or blender and blend until smooth.
Sprinkle with nutmeg if desired.
Add caramel vodka to make it an adult beverage","url":"https://recipe.bluelayer.org/recipe/36250/apple-pie-punch"},{"id":"36244","title":"Cheesy Chicken Roll-ups","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, cheddar
cheese, mozzarella, low sodium
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
delallo, italian seasoned breadcrumbs,","directions":"Pound chicken to flatten.
Cut into rectangular serving-size pieces.
Lay cheeses on top and roll up.
Dip into flour, then milk plus parmesan, then bread crumbs.
Secure with toothpick.
Place on baking sheet sprayed with nonstick spray.
Bake at 350 for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/36244/cheesy-chicken-roll-ups"},{"id":"36242","title":"Microwave Nut Brittle","ingredients":"nuts, walnuts, english
sugars, granulated
syrups, corn, light
salt, table
butter, without salt
leavening agents, baking soda
vanilla extract","directions":"Chop the nuts or seeds if they are large; otherwise, leave them whole.
Put them into a 4-quart glass bowl with all other ingredients except the baking soda and vanilla extract.
Stir in 3/4 cup water.
Heat in a microwave oven on high power for 5 minutes.
Using oven mitts or potholders, carefully transfer the bowl to a countertop and stir with a heat-resistant spatula.
Repeat 2 or 3 more times, until the syrup thickens and the nuts begin to stick together.
Then heat for 1-minute periods, stirring in between, until the syrup begins to turn light golden brown.
Line a baking sheet with foil.
Add the baking soda and vanilla extract to the syrup and stir vigorously.
Quickly pour the mixture out onto the baking sheet and use the spatula to spread it as thin as possible.
Allow to cool to room temperature, then peel off the foil and break the brittle into pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/36242/microwave-nut-brittle"},{"id":"36239","title":"Pistachio Bar Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
butter, without salt","directions":"Mix flour, pecans and butter for pie crust.
Put in 9x13 pan.
Bake at 350 degrees for 20-25 min and cold.
Second layer: Beat cream cheese and powdered sugar, mix in Cold Whip.
Spread on cooled crust.
Third layer: Beat together instant puddings and lowfat milk.
Let stand for 5 min.
Fourth layer: Top with Cold Whip and pecans.","url":"https://recipe.bluelayer.org/recipe/36239/pistachio-bar-recipe"},{"id":"36230","title":"Gluten Free, Dairy Free, Sugar Free Chocolate Peanut Butter Pie","ingredients":"nuts, almonds
cocoa, dry powder, unsweetened
cocoa, dry powder, unsweetened
syrup, maple, canadian
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
peanut butter, smooth style, without salt
cocoa, dry powder, unsweetened
honey
syrup, maple, canadian
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"Makes one 9 pie.
Cut slices thin, this stuff is rich!
For the chocolate crust and peanut butter layer:
Lightly grease a 9 pie dish and set aside.
In a food processor, add your almond meal, 1/4 cup plus 2 tablespoons cocoa powder, 3 tablespoons maple syrup, 3 tablespoons coconut oil, and 1/2 teaspoon sea salt.
Process until all ingredients are combined and a ball forms inside the food processor, about 1 minute.
Remove ball from processor and press into your lightly greased pie pan, creating an even layer along the bottom and up around the sides of the pan.
Work it around your dish with your fingers until it smooths out all along your pan!
If the peanut butter is too hard to spread, you can heat it in the microwave for a few seconds.
Pour your 1/2 cup chunky peanut butter into the bottom of the pie crust and smooth it out.
Set pie dish in fridge to set up while you make your filling.
For the chocolate filling:
Clean food processor out and dry well.
Into your processor add the cocoa, honey, maple syrup, coconut oil, and sea salt.
Process until the ingredients come together and turn into brownie batter like consistency.
Remove pie from fridge and pour this filling over the peanut butter.
With a rubber spatula, smooth filling out and smack pie dish on the counter a few times to get out any air bubbles.
Wrap pie dish really well in plastic wrap and place back into the refrigerator to chill at least 8 hours (or ideally 24 hours).
Once chilled, heat up a knife by dunking into a cup filled with hot water.
Wipe knife dry and make your cuts.
Place knife back into cup with hot water and wipe dry between cuts.
Serve cold.
Recipe adapted from DeliciouslyOrganic.net","url":"https://recipe.bluelayer.org/recipe/36230/gluten-free-dairy-free-sugar-free-chocolate-peanut-butter-pie"},{"id":"36227","title":"Vegan Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
shortening, vegetable, household, composite
soymilk, original and vanilla, unfortified
tofu, raw, regular, prepared with calcium sulfate
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 425F Grease a large baking sheet and set it aside.
In a large bowl, combine the flour and sugar.
Using a pastry blender or two forks, cut in the vegetable shortening until the mixture forms coarse crumbs.
In a small bowl, whisk together the soy milk, tofu, and vanilla.
Add the contents of the small bowl and the chocolate chips to the crumb mixture and blend with a fork until the mixture forms a soft dough.
Place the dough onto a lightly floured surface and gently knead it 5 or 6 times.
With a lightly floured rolling pin, roll the dough into a 7-inch circle.
Cut it into 8 wedges and place them about an inch apart on the prepared baking sheet.
Pierce the top of each with a fork.
Bake for 18 to 20 minutes or until the scones are golden brown.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/36227/vegan-chocolate-chip-scones"},{"id":"36215","title":"Crockpot Lemon Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
lemonade, frozen concentrate, white, prepared with water
sugars, brown
catsup
water, bottled, generic
cornstarch
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table","directions":"Combine flour with salt; coat chicken thouroughly.
Brown chicken pieces in oil and drain.
Stir together lemonade, sugar, ketchup and vinegar.
Place chicken in crockpot and pour lemonade mixture over it.
Cook on high 3 to 4 hours.
Drain liquid into saucepan; add cornstarch and boil until reduced.
Pour gravy back over chicken; serve over rice.","url":"https://recipe.bluelayer.org/recipe/36215/crockpot-lemon-chicken"},{"id":"36212","title":"White Chocolate Raspberry Brittle","ingredients":"spartan, real semi-sweet chocolate baking chips,
raspberries, raw","directions":"Line a cookie sheet with parchment paper.
Melt the white chocolate in a double boiler.
Using a spatula, spread the white chcolate in a 10\" square on the parchment paper.
Evenly drizzle the raspberry puree over the white chocolate.
Use a toothpick or skewer to swirl the puree through the chocolate for a decorative effect.
Let the brittle sit at room temperature for 2-3 hours or until firm.
Cut the brittle into the desired size pieces and remove the parchment paper.
Handle carefully as the puree will be slightly sticky.","url":"https://recipe.bluelayer.org/recipe/36212/white-chocolate-raspberry-brittle"},{"id":"36208","title":"Fresh Pineapple Pie","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
pineapple, raw, all varieties
apricots, dried, sulfured, uncooked
nuts, macadamia nuts, raw
alcoholic beverage, distilled, rum, 80 proof
sugars, granulated
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Prepare and roll our pastry for double crust pie as directed.
Line a 9 inch pie plate with half of the pastry.
For filling, combine 23 cup sugar and the flour.
Add the pineapple, apricots, nuts, and rum, then gently toss until coated.
Transfer fruit mixture to the pastry-lined pie plate.
Trim bottom pastry to edge of pie plate.
Cut slits in the top crust.
Place top crust on filling.
Seal and flute edge.
Combine 1 teaspoon sugar and the cinnamon.
Brush top crust with milk.
Sprinkle with sugar-cinnamon.
Cover edge of pie with foil.
Bake in a 375F (190C).
oven for 25 minutes.
Remove foil.
Bake 20 to 25 minutes more or until golden.
Cool pie on a wire rack.","url":"https://recipe.bluelayer.org/recipe/36208/fresh-pineapple-pie"},{"id":"36207","title":"Praline Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
sugars, brown
syrups, corn, light
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Heat oven to 250 degrees (125 C.).
Spray 13 x 9 inch baking pan with cooking spray.
Combine cereal and pecans in pan; mix well.
In large microwaveable bowl, combine sugar, corn syrup and margarine.
Microwave on HIGH 1 minute 30 seconds; stir.
Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
Stir vanilla and baking soda into sugar mixture.
Pour over cereal mixture; stir to coat evenly.
Bake 1 hour, stirring every 15 minutes.
Transfer to baking sheet, spreading mixture in even layer.
Cool completely; break into pieces.
Store tightly covered at room temperature.","url":"https://recipe.bluelayer.org/recipe/36207/praline-snack-mix"},{"id":"36202","title":"Maple-Glazed Carrots","ingredients":"water, bottled, generic
carrots, raw
butter, without salt
sugars, granulated
salt, table
syrup, maple, canadian
sugars, brown
parsley, fresh","directions":"Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot.
Bring to boil.
Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes.
Drain.
(Can be prepared 3 hours ahead).
Let stand at room temperature.
Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat.
Add maple syrup and brown sugar and stir until sugar dissolves.
Add carrots and cook until heated through, about 5 minutes.
Season with salt and pepper.
Transfer carrots to large bowl.
Sprinkle with parsley and serve.","url":"https://recipe.bluelayer.org/recipe/36202/maple-glazed-carrots"},{"id":"36199","title":"Peanut Butter Rice Krispies Treats Recipe","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Bring to boil, stirring constantly.
Remove from flame as soon as boil begins.
Pour over Krispies and fold gently so as not to crush Krispies, and fold till all Krispies are covered.
You must move quickly as peanut butter mix hardens fast.
Press Krispies mix gently into greased 9x13x2-inch pan.
In 1-qt saucepan over lowest simmer burner heat:","url":"https://recipe.bluelayer.org/recipe/36199/peanut-butter-rice-krispies-treats-recipe"},{"id":"36170","title":"2 Minute Pizza or Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Put the ingredients in the specified order into a large bowl or other container with lid that can be sealed.
Close the lid then shake hard from side to side 5 or 6 times, then up and down 5 or 6 6 times.
That's it; it's ready!
(You can also mix this in your food processor or with a beater, but it's less fun!
).
Use your fingers to pat the pastry into a pie plate or pizza pan.
Add the rest of your ingredients and bake.
NOTE: For a sweet pastry, replace the oil with melted butter and add 50 grams of sugar to the flour.","url":"https://recipe.bluelayer.org/recipe/36170/2-minute-pizza-or-pastry-crust"},{"id":"36156","title":"Sesame Peanut Candy","ingredients":"sugars, granulated
vinegar, distilled
water, bottled, generic
seeds, sesame seeds, whole, dried
oil, corn, peanut, and olive","directions":"Combine sugar, vinegar and water in a medium saucepan and cook over low heat, stirring just until sugar dissolves.
Continue to cook without stirring until mixture boils.
Allow to boil without stirring until mixture is golden and reaches 300 F on a candy thermometer, about ten minutes.
While the sugar mixture is boiling, generously butter an 11\" x 7\" baking pan.
Sprinkle half the sesame seeds and all of the peanuts evenly onto the pan.
When the sugar mixture has reached the requisite temperature, carefully (nasty burn if spilled) pour the sugar mixture over the nuts in the baking pan.
Smooth the surface with the back of a buttered wooden spoon.
Sprinkle with the remaining sesame seeds and cool slightly.
While candy is still warm, cut into 2\" by 1\" pieces and then allow to cool completely in the pan.
Remove from pan and enjoy!","url":"https://recipe.bluelayer.org/recipe/36156/sesame-peanut-candy"},{"id":"36143","title":"Malted Milk Ball Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 150 degrees.
Place parchment paper onto cookie sheet (preferably with sides).
Sprinkle morsels evenly over parchment paper.
Place pan in oven for about 5 minutes to melt morsels.
Remove pan and spread morsels evenly over parchment paper with a spatula.
Sprinkle malted milk balls over white chocolate.
Press candies down slightly.
Allow to cool-for quick cool-place pan in the freezer or fridge for about 5 minutes.
Break apart into pieces.
Makes about 10 snack size baggie servings for gift giving.","url":"https://recipe.bluelayer.org/recipe/36143/malted-milk-ball-bark"},{"id":"36128","title":"Caramel Krispie Bars Recipe","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
candies, caramels
milk, canned, condensed, sweetened","directions":"Heat 1/4 c. margarine and 4 c. marshmallows.
Add in 4 c. Rice Krispies.
Pat in buttered 9 x 13 inch pan.
Heat caramels, 1/4 c. margarine and sweetened condensed lowfat milk together.
Pour over Rice Krispies in pan.
Chill 30 to 40 min.
Prepare another Rice Krispie mix like the first.
Put on top of caramel layer.
Keep refrigerated.
Cash Office","url":"https://recipe.bluelayer.org/recipe/36128/caramel-krispie-bars-recipe"},{"id":"36113","title":"Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table","directions":"In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt.
Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan.
Let stand for 24 to 48 hours or till dry, stirring occasionally.
Remove waxed paper from baking pan.
Toast seed in a 325 degree F oven for 35 to 40 minutes, stirring once or twice.
Let cool slightly.
Pat seeds with paper towels to remove excess oil.
Package 1/4 cup of the seeds in each bag or place seeds in the center of 6 inch square pieces of colored cellophane wrap, then bring up edges.
Tie closed with the ribbon.","url":"https://recipe.bluelayer.org/recipe/36113/roasted-pumpkin-seeds"},{"id":"36096","title":"Whole Wheat With Honey (Pane Integrale Con Miele)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"STARTER, stir the yeast into the water, let stand until creamy, 10 minutes.
Stir in the flour with 70 to 100 strokes of a wooden spoon.
Let rise covered 6 to 24 hours.
Measure 1/4 cup (50 g) for each loaf.
DOUGH (1 loaf), stir the yeast and honey into 1/4 cup water, let stand 10 minutes.
Chop the starter into small pieces and add to the dissolved yeast.
Pour in the remaining 1 1/4 c water and squeeze the starter between your fingers until the starter is in little shreds and the water is chalky.
Mix the flour and salt and stir 1 cup at a time into the yeast mixture until the dough comes together.
Knead on a floured surface until the dough is fairly smooth and has lost most of its stickiness, about 8 to 10 minutes.
Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 2 hours.
Turn the dough out onto a floured surface and shape into a round loaf without punching the dough down.
Place loaf on a lightly oiled baking sheet sprinkled with cornmeal.
Cover with wax paper or a towel or lightly oil the top of the loaf and cover with plastic wrap.
Let rise until doubled, 1 hour.
Preheat the oven to 450F.
Bake 10 minutes, spraying every 3 minutes with water.
Reduce the heat to 400F and bake 25 minutes longer.
Cool completely on rack.","url":"https://recipe.bluelayer.org/recipe/36096/whole-wheat-with-honey-pane-integrale-con-miele"},{"id":"36091","title":"White Coconut Rough","ingredients":"spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Spread coconut on a tray, and bake at 180C until lightly toasted.
You will need to keep checking and giving the tray a shake.
Be really careful not to burn it.
It can take up to 20 minutes.
Melt chocolate in the microwave or in a double boiler.
Mix Chocolate and coconut together, and pour onto a plastic sheet, spreading out so it is about 0.5cm thick., and put in the fridge to set.
Once it sets, break into pieces, and store it in an airtight container.if it lasts that long!","url":"https://recipe.bluelayer.org/recipe/36091/white-coconut-rough"},{"id":"36089","title":"Rye Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Grease 1 large baking sheet & set aside.
In a large bowl, dissolve yeast in 1/2 cup warm water, then add the honey & let stand for 5 minutes.
Stir in the remaining water, whole wheat flour, rye flour & enough all purpose flour to form a soft dough.
Turn onto a floured surface & knead until smooth & elastic, about 6 to 8 minutes.
DO NOT LET IT RISE at this time.
Divide dough into 16 pieces, then roll each into a 10-inch rope.
Place each rope 2 inches apart on the prepared baking sheet, then cover & let rise in a warm place until doubled, about 30 minutes.
When ready to bake, preheat oven to 350 degrees F & bake for 20 to 25 minutes or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/36089/rye-breadsticks"},{"id":"36088","title":"Marthas Perfect Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds.
Add the ice water in a slow, steady stream, through the feed tube with the machine running, just until the dough holds together.
Do not process for more than 30 seconds.
Turn the dough out onto a work surface.
Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap.
Flatten, and form 2 disks.
Wrap, and refrigerate at least 1 hour before using.
Marthas Perfect Pate Brisee will also make two 6 1/2-inch double-crust pies: Divide the dough into quarters and the filling in half; the baking time is the same.
The amount of water required to hold the pastry together will vary, depending on the humidity.
Chilling the piecrust before it is baked helps it keep its shape and gives it a professional look.
Evenly brushing the egg wash over the piecrust results in an evenly browned crust.
Martha likes to use glass pie plates so she can see whether the bottom crust is done.
Flour, cornstarch, or tapioca can be used to thicken a berry pie.
A fruit filling is usually done when the juices are bubbling.
Bake the pie with a baking sheet underneath the plate to catch overflow from the filling.","url":"https://recipe.bluelayer.org/recipe/36088/marthas-perfect-pate-brisee"},{"id":"36080","title":"Scottish Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Mix all ingredients in a bowl by hand until it forms a large ball.
Knead thoroughly on a bread board for at least 5 minutes.
Cut into 5 pieces.
Place each piece into a greased 8 or 9 inch cake pan.
Press flat with heel of your hand and prick with fork to bottom of pan.
Bake at 350F for 30 minutes or until golden brown.
Cool 2 mintes and immediately cut into triangles.","url":"https://recipe.bluelayer.org/recipe/36080/scottish-shortbread"},{"id":"36056","title":"Cornbread Jar Mix","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Sift ingredients together and put into a bag.
Label: Put dry ingredients into mixing bowl.
In small bowl, combine 1 cup water, 1 egg, and 1/3 cup oil.
Stir into dry ingredients and mix well.
Pour into a well-buttered pie plate.
Bake at 425 degrees for 25 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/36056/cornbread-jar-mix"},{"id":"36049","title":"Til Ke Ladoo (sesame Seed Ladoo)","ingredients":"seeds, sesame seeds, whole, dried
water, bottled, generic
sugars, brown
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Dry roast the sesame seeds until light brown in color.
Prepare syrup by boiling water and jaggery on low heat.
Add coconut pieces and simmer until syrup becomes thick and sticky.
Turn the heat off.
Add sesame seeds and mix well.
Allow the mixture to cool down.
Shape into balls quickly.","url":"https://recipe.bluelayer.org/recipe/36049/til-ke-ladoo-sesame-seed-ladoo"},{"id":"36046","title":"World's Best Blueberry Pie","ingredients":"sugars, granulated
cornstarch
spices, cinnamon, ground
water, bottled, generic
blueberries, raw
lemon juice, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Prepare Crust:
Combine flour, sugar, salt in large bowl.
With pastry blender add butter and shortening and blend until pea size crumbs form.
Add milk slowly until dough comes together.
Divide in two disks, cover in plastic and put in refrigerator for 30 minutes while preparing the filling.
Prepare Filling:
Preheat oven to 425
Combine cornstarch, cinnamon, water and sugar in saucepan and heat rapidly until thick (five minutes)
Cool ten minutes then add to berries and lemon juice in large bowl.
Assemble:
Roll out bottom crust and put in pie pan.
Add the filling and top with butter pats.
With second disk, roll out on floured surface and cut 3/4 inch strips to make a lattice crust.
Brush with milk and sugar and place in 425 oven for 20 minutes.
Lower oven to 350 and bake another 15 to 20 minutes.
Let cool and enjoy!
8 to 10 servings.","url":"https://recipe.bluelayer.org/recipe/36046/worlds-best-blueberry-pie"},{"id":"36044","title":"Pumpkin Sweet Potato Bread","ingredients":"pumpkin, raw
sweet potato, raw, unprepared
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 325 degrees F (165 degrees C).
Grease 2 loaf pans.
Mix pumpkin pie filling, sweet potato pie filling, water, and oil together in a bowl; add flour, baking soda, and baking powder.
Stir well.
Pour mixture into the prepared loaf pans.
Bake in the preheated oven until a knife inserted into each loaf comes out clean, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/36044/pumpkin-sweet-potato-bread"},{"id":"36031","title":"Almond Buttercrunch Candy","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
syrups, corn, light","directions":"Line bottom and sides of 8 by 9 inch cake pan with foil.
Butter heavily.
Combine almonds, butter, sugar and corn syrup in 10 inch skillet.
Bring to a boil over medium heat, stirring constantly until mixture turns a golden brown; about 5 to 6 minutes.
Quickly spread candy in prepared pan.
Cool until firm.
Remove candy from pan by lifting edges of foil.
Break into pieces if desired.","url":"https://recipe.bluelayer.org/recipe/36031/almond-buttercrunch-candy"},{"id":"36027","title":"Hazelnut and Candied Cherry Bark","ingredients":"nuts, hazelnuts or filberts
nuts, almonds
cherries, sweet, raw
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 350.
Place hazelnuts on ungreased cookie sheet.
Bake at 350 for 5 to 8 minutes or until lightly browned and skins have loosened.
Turn hazelnuts onto clean, cloth towel; rub nuts between towel to remove skins.
Cool 10 minutes.
Coarsely chop nuts.
Meanwhile, line cookie sheet with waxed paper.
Place candy coating in microwave safe bowl.
Microwave on HIGH for 1 minute.
Stir, continue to microwave in 15 second increments until bark can be stirred smooth.
Stir in hazelnuts.
Spread mixture on waxed paper lined cookie sheet.
Sprinkle mixture with red and green cherries; press gently into coating.
Sprinkle with chocolate chips; press in gently.
Cool 20 minutes or until completely cooled.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/36027/hazelnut-and-candied-cherry-bark"},{"id":"36023","title":"Bechamel Sauce That Doesn't Smell Like Flour","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Spread the flour out evenly in a microwave-safe container.
Microwave, uncovered, for a bit less than a minute at 500w.
Mix, using a cutting motion.
Put the butter in a heavy-bottom pan.
It will foam up.
When you think that the foam can't get any finer, add the flour from step 1.
Mix well and keep cooking until the butter and flour blend together.
I recommend using a whisk.
Lift the pan up occasionally to prevent any burning.
Add just a little cold milk, and mix well.
Really mix well here.
When the milk is incorporated, add a bit more milk and mix.
Mix well.
Add a bit more milk and mix.
Keep stirring well.
Add a bit more milk and mix well.
You can no longer see the pattern the whisk makes in the sauce at this point.
Up to this point 100 ml of milk (about a third of the total) has been added in batches.
Add the rest of the milk 100 ml at a time.
Turn the heat up a little bit, and mix and simmer until the sauce has thickened.
When the sauce has thickened, simmer over low heat until it's smooth.
When the sauce is smooth and shiny, it's done.
The surface dries out and forms a film in no time.
If you are concerned about that, skewer a piece of butter with a fork and spread the butter over the surface of the sauce.
If this sauce is for a gratin (especially macaroni gratin), make it thinner.
If the sauce is for cream croquettes, make it thicker.
(Use a 1:1:4 or 1:1:5 ratio of flour, butter and milk).
Use the sauce with meat sauce and eggplant for a lasagna style dish.
See Okaachan's Showa-retro style meat sauce recipe..","url":"https://recipe.bluelayer.org/recipe/36023/bechamel-sauce-that-doesnt-smell-like-flour"},{"id":"36013","title":"English Orange Marmalade","ingredients":"orange juice, raw
water, bottled, generic
sugars, granulated","directions":"Wash the oranges and place them whole in a large pot, cover with water and bring to the boil (more water may be needed as stated depending on the size of your oranges and your pot).
Simmer for 90 minutes (skins should be soft and easily pierced with a sharp knife).
Remove oranges from liquid and cool (keep the liquid).
When cook enough to handle with your hands, cut in half and scoop out the pulp and place into a colander.
Press down hard with the back of a spoon and add this to the water.
Slice the orange skins (thick or thin, you choose) and add to the pot.
Stir in the sugar and place back on the heat.
Stir until the sugar dissolves.
Boil over a high heat for 15-20 minutes.
Skim off any scum or froth that rises to the surface.
Test to see that the marmalade is set (a small spoonful on a fridge cold plate, it should \"set\" within 60 seconds).
If not, cook some more and re-try for setting again.
Leave hot marmalade in the pot for 30 minutes and stir often, this stops the strips of peel don't sink to the bottom of the pot/jar.
Ladle into steralised jars.
Marmalade will keep for 6 months in the pantry OR 2 weeks in the fridge once opened.","url":"https://recipe.bluelayer.org/recipe/36013/english-orange-marmalade"},{"id":"36011","title":"Almond Pudding","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
rice flour, white, unenriched
sugars, granulated
nuts, almonds
nuts, almonds","directions":"In a medium bowl, combine 1/2 cup of the milk with the rice flour.
In a medium saucepan, combine the remaining 2 1/2 cups of milk, the sugar and the almond flour and bring to a boil over moderate heat.
Stir one-quarter of the boiling milk mixture into the dissolved rice flour, then return it to the pan and bring to a boil, stirring frequently.
Reduce the heat to low and simmer, stirring, for 30 minutes.
Pour the pudding into a bowl.
Press a piece of plastic wrap directly onto the surface and refrigerate until chilled.
Scoop the pudding into stemmed glasses and sprinkle with the crushed nuts.","url":"https://recipe.bluelayer.org/recipe/36011/almond-pudding"},{"id":"35970","title":"Nut Crust","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
salt, table","directions":"Chop walnuts or pecans (I did mine in the blender).
Melt butter and mix with the nuts in a pie plate.
Add sugar and salt and pat into bottom of pie pan.
Oila!
Cooking is done, and you're ready to fill your crust.","url":"https://recipe.bluelayer.org/recipe/35970/nut-crust"},{"id":"35963","title":"Roasted Parsnips With Thyme","ingredients":"parsnips, raw
butter, without salt
sugars, brown
vinegar, balsamic
salt, table
spices, pepper, black
spices, thyme, dried","directions":"Preheat the oven to 425F Peel the parsnips and cut them into 2-inch lengths.
Quarter the thickest pieces, halve the medium ones, and leave the thinnest ones whole.
You want all the pieces to be about the same size.
Put the butter in a shallow baking dish large enough to hold the parsnips in a single layer and put the dish in the oven until the butter melts.
Stir in the brown sugar and vinegar.
Add the parsnips, salt, and pepper and stir to coat all the pieces evenly.
Bake for 20 minutes.
Remove the pan from the oven and stir in the thyme.
Continue to bake until the parsnips are browned and tender when pierced with a fork, about 10 minutes longer.","url":"https://recipe.bluelayer.org/recipe/35963/roasted-parsnips-with-thyme"},{"id":"35949","title":"Strawberry Water (Or Strawberry Cordial)","ingredients":"strawberries, raw
sugars, granulated
water, bottled, generic","directions":"In a large pan over a low flame, dissolve the sugar in the water.
Increase the flame and bring the liquid to a boil, then plunge in the strawberries, put a close-fitting lid on the pot and turn off the heat.
Leave the pan undisturbed for at least an hour to infuse.
Dampen a piece of muslin cloth (or a jelly bag), and strain off the liquid into a large bowl or jug.
Leave the pulp to drip until all the liquid has been collected - do not press the strawberry pulp, or the liquid will turn cloudy.
In my experience, the drained pulp is very popular with passing children, despite its rather anaemic appearance!
Chill the beautiful ruby-red strawberry water, then serve over ice.
You may need to dilute it with water, to taste.
Alternative serving suggestion - pour a little of the chilled strawberry water into a wine glass, then top up with chilled sparkling wine.","url":"https://recipe.bluelayer.org/recipe/35949/strawberry-water-or-strawberry-cordial"},{"id":"35945","title":"Cranberry Orange Nut Bars","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
nuts, walnuts, english
cranberries, dried, sweetened
sugars, granulated
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, canola
orange juice, raw
orange juice, raw","directions":"Whisk flour, baking powder, baking soda and salt in a large bowl.
Stir in walnuts and dried cranberries.
Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth.
Make a well in the dry ingredients and pour in the wet ingredients.
Mix until well blended.
Chill in the refrigerator for 30 minutes.
Preheat oven to 350 degrees F. Spray a 9x13 pan with nonstick cooking spray (I prefer the kind with flour in it).
Remove dough from the refrigerator and press firmly into the pan.
Dough will be very sticky; use a piece of parchment or waxed paper to press it down evenly.
Sprinkle the remaining 2 tablespoons sugar evenly over the top of the pressed dough.
Bake the bars until lightly golden brown, approximately 25 minutes.
Cool completely in the pan before cutting into 15 servings.","url":"https://recipe.bluelayer.org/recipe/35945/cranberry-orange-nut-bars"},{"id":"35940","title":"Easy Caramel Rugelach (Jayne Cohen)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
cheese, parmesan, hard
butter, without salt
cream, sour, cultured
vanilla extract
sugars, brown
candies, caramels
nuts, pecans","directions":"Make the pastry.
In a food processor, mix the flour, salt, and brown sugar.
Add the cream cheese, butter, sour cream, and vanilla and pulse just until the mixture begins to form a ball around the blades.
Do not overprocess.
Transfer the dough to a work surface and knead lightly and quickly into a smooth, compact roll.
(Or prepare manually: In a large bowl, quickly mix together the cream cheese, butter, sour cream, and vanilla until well blended.
Gradually add the flour, salt, and sugar.
Knead the mixture lightly until thoroughly combined and smooth.
).
Divide the dough into 4 equal parts.
Put each piece between two sheets of wax paper and flatten into a large oblong using the palm of your hand.
If necessary, refrigerate briefly until the dough is firm enough to roll.
Work with one oblong at a time, keeping the others refrigerated.
Roll the oblong between the wax paper into a 12-by-7-inch rectangle, about 1/8 inch thick.
Leaving the dough in the wax paper, refrigerate for at least 4 hours or up to 2 days.
Repeat with the other 3 rectangles.
Loosen the wax paper from both sides of the dough.
(The paper becomes pressed into the dough with rolling and will be difficult to remove after you cut the dough unless it has been loosened first.)
Place the dough rectangle back down on a sheet of the wax paper, and sprinkle it all over with 2 table-spoons brown sugar.
Now cut the rectangle in half.
You should have two 6-by-7-inch sections.
Cut each section into 4 equal strips, giving you 8 in all.
Leaving a 1/2 inch border, place some caramel pieces and pecans over each dough strip (be generousathe more caramels, the more luscious the taste).
If your caramels are soft enough, press the pieces with your fingertips to flatten them.
You'll get a smoother, tighter roll.
Roll each strip up tightly, jelly-roll fashion, and place seam side down, about I inch apart, on a baking sheet lined with parchment.
(If the dough becomes too soft to work with during the rolling or filling, place it on a lined cookie sheet in the freezer until firm again.)
Refrigerate the prepared rugelach while you make rugelach with the rest of the dough.
The prepared rugelach should be refrigerated for at least 30 minutes before you bake them.
Preheat the oven to 375F Bake in the middle of the oven for about 20 minutes, or until pale golden.
If necessary, adjust the pans during baking so the rugelach cook evenly.
Transfer the pan to a rack and let the rugelach cool completely.
Remove the rugelach carefully with a thin-bladed spatula.
Store the rugelach in airtight containers for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/35940/easy-caramel-rugelach-jayne-cohen"},{"id":"35926","title":"ABM Dinner Rolls","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Measure ingredients in the order listed into the baking pan, or follow your machine's instructions.
Insert baking pan into oven chamber, close lid.
Select \"Dough\" Setting.
Press start.
When cycle is done, remove dough from machine to a lightly floured surface.
Divide dough into 18 to 24 pieces.
Shape each into a smooth ball.
Place balls almost touching into pans.
Cover with a dishcloth and let rise 30 to 60 minutes (should be doubled in volume).
Brush with glaze of egg and 1 Tablespoon water.
Bake in 350oF oven for 30-45 minutes until golden brown and bottom sounds hollow when tapped.
Remove from pan let cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/35926/abm-dinner-rolls"},{"id":"35917","title":"Perfect Pie Crust","ingredients":"lard
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Measure lard and place in the freezer.
Sift flour onto a piece of parchment or wax paper.
Re-measure flour and sift again with salt into a mixing bowl.
Using a pastry cutter, cut cold lard into the flour mixture until the dough resembles small peas.
Do not overwork.
Add 2 tablespoons milk and work into the dough using a fork.
Add one or two more tablespoons of milk, working with a fork until the dough pulls together into a nice ball.
Divide into two equal pieces and lightly work into disks.
Wrap disks individually in plastic wrap and refrigerate for 1/2 hour or up to one day.
On a floured work surface, roll out into a 12-inch disk about 1/8 inch thick and place into a pie plate.
Fill and bake according to your pie recipe.
If a recipe calls for a pre-baked pie crust, pierce evenly around the crust with a fork and bake in a 400 degrees F oven for about 15 minutes or until golden brown.
Makes one double crust or 2 single crusts.","url":"https://recipe.bluelayer.org/recipe/35917/perfect-pie-crust"},{"id":"35915","title":"Homemade Butterfingers (3 Ingredients)","ingredients":"corn, sweet, white, raw
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line an 8 x 8 baking pan with parchment paper allowing paper to hang over two sides of the pan.
Set aside.
In a microwave safe bowl, add candy corn.
Cook for 1 minute, stir, cook for 30 seconds, stir, then cook in 15 second intervals until creamy.
Add peanut butter and mix until combined.
If the candy starts to get hard while mixing, place it in the microwave for 10 seconds.
Pour mixture into the prepared baking dish.
Smooth it with the back of a spoon.
Place in the refrigerator for one hour to cool.
Take candy out of the refrigerator, use the paper handles to remove it from the dish and place on a cutting board.
Using a sharp knife cut it into pieces.
You can make any shape and size you like.
Make a double boiler, by placing water in a medium pot, about 1/3 of the way full.
Place a large glass bowl over the pot and add chocolate.
Stir the chocolate until melted.
Remove it from the heat.
With two forks dip candy pieces into the chocolate.
Place the candy onto a sheet of parchment paper and let it set.
Store candy in an airtight container in the refrigerator for a crispy bar or leave on the counter for a chewy bar.","url":"https://recipe.bluelayer.org/recipe/35915/homemade-butterfingers-3-ingredients"},{"id":"35908","title":"Basic Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
sugars, granulated
vinegar, cider
salt, table
butter, without salt","directions":"Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal.
Add the butter and pulse until it is in pea-size pieces.
Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together.
Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water, 1 tablespoon at a time, and pulse again.
Divide the dough between 2 sheets of plastic wrap and pat each into a disk.
Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze up to 2 months.","url":"https://recipe.bluelayer.org/recipe/35908/basic-pie-dough"},{"id":"35905","title":"All American Pie Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"To ensure a tender crust, this recipe shouldn't be doubled.
Thoroughly freezing the lard or possibly shortening will give you the flakiest crust.
PLACE THE FLOUR AND SALT in the bowl of a food processor and pulse 2-3 times.
Scatter the lard or possibly shortening over the flour mix.
Sprinkle with the water and process about 5 seconds or possibly till dough just begins to create.
Shape into a ball, then flatten it slightly.
Dust lightly with flour and place in the center of a 2-gallon-size plastic storage bag.
It may be refrigerated at this point up to 40 min.
With the storage bag open and the dough circle centered in the bag, roll the dough into a circle which almost touches the edges of the bag.
Cut and throw away the top sheet of the plastic bag so which the dough is lying on the bottom sheet.
Flip onto the pie plate; peel the plastic off and throw away.
Cut the pastry so it hangs about an inch over the rim.
Lightly press the overhanging pastry under
(between the pastry and the pie tin).
Healthy pinch or possibly crease the edges of the pastry in a zigzag or possibly fluted pattern.
This is not only decorative, it also acts as a wall to keep the filling in.
Yield: 1 single-crust 8- to 10-inch pie shell.","url":"https://recipe.bluelayer.org/recipe/35905/all-american-pie-pastry-recipe"},{"id":"35898","title":"Grandmom's Irish Potatoes","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
salt, table
vanilla extract
spices, cinnamon, ground","directions":"In a saucepan over medium heat, combine the sugar, butter, evaporated milk, cream of tartar and salt.
Mix well and bring to a boil.
Cook to the soft ball stage at 234 degrees F (115 degrees C).
A few drops will form a soft ball when dropped into cold water.
Remove from heat and cool to room temperature.
Add vanilla and beat until creamy and stiff.
Roll into balls and shape like little potatoes.
Roll each ball in cinnamon to coat, then press in pieces of chopped nuts to look like eyes.
You can also dust with cocoa to simulate dirt.","url":"https://recipe.bluelayer.org/recipe/35898/grandmoms-irish-potatoes"},{"id":"35892","title":"Angel Food Cake","ingredients":"egg, white, raw, fresh
cream, whipped, cream topping, pressurized
salt, table
sugars, powdered
vanilla extract
wheat flour, white, cake, enriched","directions":"Preheat oven to 350F.
Beat eggs until frothy; add cream of tartar and salt and continue beating until a point will barely hold it's shape.
Gradually beat in 1 cup sugar.
Fold in flavoring.
Sift flour with remaining 1/2 cup sugar; fold into batter.
Pour batter into an ungreased tube pan (I use a two-piece tube pan) and bake 50 to 60 minutes.
Remove from oven, invert on a cake rack to become cold before removing from pan.","url":"https://recipe.bluelayer.org/recipe/35892/angel-food-cake"},{"id":"35870","title":"Easy Baked Bannock *revised*","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Preheat oven to 375F.
mix all dry ingredients in a bowl; make a well in the middle and add wet ingredients.
mix all ingredients together until a soft consistency NOT STICKY *TIP* IF YOU NEED TO ADD MORE WATER OR FLOUR THEN DO SO.
*tip*try not to over work the bannock as it comes out much softer and fluffier with less work.
flatten bannock about 1 inch thick and place on cookie sheet.
prick with fork all over.
Bake for 15 minutes on each side depending on how brown you want it.
Cool for 10 minutes and slice into squares.
Slice each piece in half and add butter, jam or your favourite topping.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/35870/easy-baked-bannock-revised"},{"id":"35862","title":"Simple Loaf Bread Using a Bread Machine","ingredients":"wheat flours, bread, unenriched
rice flour, white, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in a bread machine, and start the regular bread program.
This is how it looks baked.
If baking the bread in a pan: Put all the ingredients except for the butter in a bread machine and start.
After 6 to 7 minutes, tear the butter into little pieces and add to the machine.
Let the machine handle things up to the end of the 1st rising.
After the 1st rising is done, divide the dough into 3 pieces and rest for 10 to 15 minutes.
Deflat lightly, and roll out into an oval.
Fold in the sides so that they overlap a little, then roll up.
Seal the ends lightly.
Put the rolled up pieces in an oiled bread pan, and leave to rise again (2nd rising).
The time depends on the season and room temperature, but it takes 1 to 1 1/2 hours.
When the dough has risen up to the rim of the pan, bake in a 180C oven for 25 minutes.
When it has finished baking, to prevent the loaf from collapsing, drop the bread pan once from a height onto your work surface, then take the loaf out of the pan.","url":"https://recipe.bluelayer.org/recipe/35862/simple-loaf-bread-using-a-bread-machine"},{"id":"35856","title":"Arthur's Fried Fish Recipe","ingredients":"sauce, fish, ready-to-serve
lemon juice, raw
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
pancakes, plain, dry mix, complete (includes buttermilk)
leavening agents, baking soda
spices, basil, dried
spices, pepper, black
spices, garlic powder","directions":"Cut fish fillets in half, making triangular shape.
Cover with lowfat milk and lemon juice and chill 3 to 4 hrs.
Drain off lowfat milk.
Dip fillets in flour to coat each piece lightly.
Let dry on a cookie sheet, making sure pcs don't touch.
Add in oil to deep fryer or possibly heavy pan to a depth of at least 3 inches.
Heat oil to 425 degrees.
Combine pancake mix, basil, pepper, garlic salt and sufficient soda to make a thick batter, about the consistency of buttermilk.
Dip floured fillets in batter and add in to the warm oil one at a time.
Fry 4 to 5 min.
Remove filets to cookie sheet, again, not letting them touch and keep hot in a 250 degree oven.
(Don't heap fish as this creates steam in the oven and makes coating soft.)
Deep fry remaining filets, keeping the depth of the oil at least 3 inches.","url":"https://recipe.bluelayer.org/recipe/35856/arthurs-fried-fish-recipe"},{"id":"35836","title":"Cardamom Kulfi Pops","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spices, cardamom","directions":"In a 6 to 8 quart pan over high heat, stir milk, sugar, and cardamom until simmering.
Over medium-high heat, boil until reduced to 2 cups, 25 to 35 minutes, stirring often; slide pan partially off heat if milk threaten to boil over.
Let cool; to speed cooling, set pan in ice water.
Set paper cups in a rimmed pan.
Or, to make cones, cut 8 pieces of parchment or waxed paper into 7 1/2 inch squares.
Fold each piece in half to make a triangle.
With long edge toward you, bring 1 of the 45 angles to the top of the triangle, then roll toward other angle.
To close hole at bottom, starting from the top, press 1 inside sheet to tyhe opposite side.
Tape the cone in a few places to hold it together.
Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan.
Divide milk mixture among cups or cones.
Freeze until kulfi is thick but not hard, 1 to 1 1/2 hours; then, if desired, push an ice cream stick into each container.
Freeze until firm, about 2 hours longer.
To eat, peel off paper.
To store, seal kjulfi (still in cups or cones) in a parge plastic bag; freeze for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/35836/cardamom-kulfi-pops"},{"id":"35830","title":"Praline Butter","ingredients":"sugars, granulated
nuts, pecans
butter, without salt
butter, without salt
vanilla extract","directions":"In a heavy 6-inch skillet evenly spread out the sugar.
Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
Carefully add pecan and 1 tbl butter or margarine.
Reduce heat to low; cook until sugar melts and turns golden brown, stirring constantly.
Remove skillet from the heat; spread candied nuts on a buttered baking sheet or piece of foil.
Cool.
Break into small clusters.
Place clusters in a plastic bag and, using a rolling pin, crush the candied nuts.
In a mixing bowl, stir together remaining butter, vanilla extract and candied nuts.
If not serving immediately, cover and chill.
Let the butter stand at room temperature for about 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/35830/praline-butter"},{"id":"35826","title":"Easiest No-Bake Peanut Butter/Rice Krispies Treats!","ingredients":"syrup, maple, canadian
sugars, granulated
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Put a large saucepan on the stove and heat on high.
Pour syrup and sugar into the pan and start mixing.
Don't waste time; sugar and syrup burns FAST.
mix constantly until you obtain a boiling, beautiful, clear syrup.
Remove from heat and add peanut butter.
Mix with a wooden spoon.
It can take up to 5 minutes of throughout mixing to obtain the desired texture.
You should obtain a silky smooth caramel-like syrup.
When you achieved the desired texture, add te rice krispies.
Mix with a wooden spoon until everything is evenly covered.
Cover a large cutting tray/cookie pan/anything large and flat with parchemin paper.
Prepare a cup filled with hot water.
Drop the mixture onto the parchemin paper by the spoonful, dipping the spoon into the hot water in between each use (else it will stick).
To achieve the shape I did on the picture, use the 'tablespoon' on a mesuring spoon set.
Let stand at room temperature for 10-30 minutes, depending on the size you made them.
If you used the tablespoon method (like the picture shows) it will be 10 minutes.
Enjoy!
:)","url":"https://recipe.bluelayer.org/recipe/35826/easiest-no-bake-peanut-butter-rice-krispies-treats"},{"id":"35812","title":"Sesame Chicken Bites","ingredients":"delallo, italian seasoned breadcrumbs,
seeds, sesame seeds, whole, dried
spices, coriander seed
salad dressing, mayonnaise, regular
spices, onion powder
mustard, prepared, yellow
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
salt, table
salad dressing, mayonnaise, regular
honey
mustard, prepared, yellow","directions":"In a medium bowl, combine the bread crumbs, sesame seeds and cilantro; set aside.
In a small bowl, combine the mayo, onion powder, and mustard.
Season the chicken with salt and pepper and coat in mayo mixture; then add to crumb mixture, a few pieces at a time, turning to coat.
In a large skillet, saute the chicken on medium heat in oil in batches until juices run clear, about 4-5 minutes on each side.
Add additional oil as needed.
Honey-Mustard Sauce:.
In a small bowl, combine the sauce ingredients.
Serve with chicken.","url":"https://recipe.bluelayer.org/recipe/35812/sesame-chicken-bites"},{"id":"35797","title":"Indian Potato Sweet","ingredients":"potatoes, raw, skin
sugars, granulated
water, bottled, generic
butter, without salt
nuts, cashew nuts, raw
raisins, seeded
vanilla extract","directions":"Boil, peel and mash potatoes.
Boil sugar in water till syrup is of thread-like consistency (when a drop of it is taken between thumb and index finger and pulled apart, it forms a thread).
Remove from stove.
Add potatoes and butter.
When it begins to firm, add cashew nuts, sultanas and vanilla essence.
Stir till mixture leaves the sides of the pan.
Take a tray and apply ghee on for to come off properly.
Spread on a shallow tray.
Make it cool and cut into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/35797/indian-potato-sweet"},{"id":"35793","title":"Roasted Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 425F.
Cut off the woody bottom part of the asparagus spears and discard.
With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all \"stringy\" and if you eat asparagus you know what I mean by that).
Place asparagus on foil-lined baking sheet and drizzle with olive oil.
Sprinkle with salt.
With your hands, roll the asparagus around until they are evenly coated with oil and salt.
Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
They should be tender when pierced with the tip of a knife.
The tips of the spears will get very brown but watch them to prevent burning.
They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.","url":"https://recipe.bluelayer.org/recipe/35793/roasted-asparagus"},{"id":"35777","title":"Puff Pastry from Scratch","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
butter, without salt
water, bottled, generic","directions":"Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl.
Dice 6 tablespoons of the chilled butter, (returning the remaining butter to the refrigerator to keep cold.)
Place the diced butter into the mixing bowl and using your fingers or a pastry blender, blend until the mixture forms a coarse meal, similar to a piecrust.
Make a well in the center of the mixture, add the water.
Gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Place the remaining butter on a work surface, (a marble surface is ideal).
Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled.
Work butter into a 5-inch square.
Remove the rested dough from the refrigerator and place on a lightly floured work surface.
Roll out dough into a 12-inch circle, being careful not to pull or tear the dough.
(The dough mixture may still be very rough and tacky.)
Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges.
You should now have a square of butter wrapped in dough.
Using a rolling pin, roll the square into a 16-by-8-inch rectangle.
(The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.)
Be careful not to tear the dough.
Fold the rectangle 3 times as you would fold a business letter.
Place the rectangle in front of you lengthwise and roll into another 16 by 8-inch rectangle.
Fold again 3 times as you would a business letter and make 2 small indentations into the dough to remind yourself that it has been rolled twice.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making 3 business-letter folds, 2 times.
Make 4 small indentations into the dough to remind yourself that it has been rolled a total of 4 times.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
If desired, dough can rest refrigerated for up to 2 days at this point.
Remove the dough from the refrigerator and place on a lightly floured work surface.
Roll into a 16 by 8-inch rectangle and fold 3 times, similar to a business letter.
Repeat process and make 6 small indentations into the dough.
Wrap and refrigerate for 2 hours.
Now the pastry is ready to be rolled and used in the desired puff pastry recipe.","url":"https://recipe.bluelayer.org/recipe/35777/puff-pastry-from-scratch"},{"id":"35762","title":"Beet-Rose Trixy Stix Recipe","ingredients":"beets, raw
sugars, granulated
water, bottled, generic","directions":"Heat the oven to 250 degrees F and arrange a rack in the middle.
Line a baking sheet with parchment paper and spread the grated beet in a thin, even layer.
Bake until dry to the touch, about 1 hour.
Place the pan on a wire rack and let the beet strips cool to room temperaturethey will crisp up as they cool.
Transfer the beets to a clean coffee or spice grinder and process into a fine powder.
Add the sugar and rose water and pulse until combined.
Set a fine-mesh strainer over a medium bowl.
Pour the sugar powder into the strainer and sift it into the bowl, pressing against the powder with the back of a spoon to force it through the mesh.
Return any larger bits left in the strainer to the grinder and process into a fine powder.
Sift again and repeat with the grinding and sifting as needed until all of the sugar mixture is processed (you may have a few solids left to be discarded).
Place a sheet of paper on a work surface.
Have about 20 (8-inch) paper straws and a toothpick ready.
Make a small funnel out of another piece of paper.
(Make sure the tip fits into the end of the straws.)
Alternatively, use a No.
16 Open Star or No.
5 Round piping tip.
Fold up one end of a straw 1/4 inch.
Fit the point of the funnel or piping tip into the open end of the straw.
Holding the funnel or piping tip in place and working over the sheet of paper, spoon in about 1 1/4 teaspoons of the sugar mixture.
Use the pointed end of the toothpick to poke the sugar mixture into the straw.
Remove the funnel or piping tip and fold the open end of the straw down 1/4 inch to close.
Repeat with the remaining straws and sugar.","url":"https://recipe.bluelayer.org/recipe/35762/beet-rose-trixy-stix-recipe"},{"id":"35752","title":"Miracle Flaky Lard Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lard
water, bottled, generic
vinegar, cider
wheat flour, white, all-purpose, unenriched","directions":"Place a medium mixing bowl in the freezer to chill.
Place the flour, salt and baking powder in a reclosable gallon-size freezer bag, and whisk them together.
Using a melon baller, scoop 1/2-1 inch balls of the lard directly into the flour, shaking the bag occasinally to distribute and cover them with the flour.
If the room is warm and the lard starts getting very soft, place the bag in the freezer for about 10 minutes before proceeding.
It is is still firm but squishable once it's all been added, using a rolling pin, roll together the lard and flour until the lard is in thin flakes.
Place the bag in the freezer for at least 30 minutes.
Empty the flour mixture into the cold bowl, scraping the sides of the bag to release all of it.
Set the bag aside.
Sprinkle on the ice water and vinegar, tossing gently with a rubber spatula to incorporate it evenly.
Spoon the mixture back into the plastic bag (if using caul fat, which is softer, the dough will already hold together, so it's easier to empty it out onto a piece of plastic wrap and knead it lightly from the outside of the wrap).
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
Sprinkle the dough on both sides with a little whole wheat flour, wrap it with plastic wrap, flatten into a disc, and refrigerate for at least 45 minutes, preferably overnight.
STORES refrigerated up to 3 days; frozen, up to 3 months.
NOTE: When rolling the dough, roll it directly on the counter or on plastic wrap.
Sprinkle both sides of the dough and the counter or plastic wrap amply with whole wheat flour as needed to keep it from sticking.
(The whole wheat flour will not toughen it and will give it extra crunch and a lovely, wheaty flavor.)
POINTERS FOR SUCCESS: Pay particular attention to temperature, keeping the lard well-chilled.
When mixing the lard flakes/flour mixture with the liquid, stir gently so as to maintain large flakes of lard.","url":"https://recipe.bluelayer.org/recipe/35752/miracle-flaky-lard-pie-crust"},{"id":"35741","title":"Whiskey Sauce for Grilled Salmon","ingredients":"honey
horseradish, prepared
alcoholic beverage, distilled, whiskey, 86 proof
parsley, fresh","directions":"Mix first three ingredients together in sauce pan over low heat for 2-3 minutes.
Pour over each piece of salmon and sprinkle parsley and serve.","url":"https://recipe.bluelayer.org/recipe/35741/whiskey-sauce-for-grilled-salmon"},{"id":"35730","title":"Delicious Baked Chicken","ingredients":"water, bottled, generic
vinegar, distilled
catsup
sugars, brown
oil, olive, salad or cooking
lemon juice, raw
salt, table
spices, paprika
mustard, prepared, yellow
spices, chili powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Set oven to 400 degrees.
In a bowl, combine all the ingredients, except the chicken.
Pat the chicken pieces well with paper towels to dry.
Transfer to a greased baking pan (big enough to hold the amout of chicken pieces that you are using).
Pour the prepared sauce over the chicken pieces; turning well to coat.
Cover with foil.
Bake for 35 mins; uncover, baste with sauce.
Bake for 10 minutes more, or until the chicken is cooked.","url":"https://recipe.bluelayer.org/recipe/35730/delicious-baked-chicken"},{"id":"35728","title":"Honey Barbecued Spareribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
lemon juice, raw
honey
oil, olive, salad or cooking
soy sauce made from soy (tamari)
onions, raw
spices, paprika
salt, table
spices, oregano, dried
spices, garlic powder","directions":"Cut spareribs into serving size pieces.
Place ribs, bone side down, on a rack in a shallow roasting pan.
Cover and roast at 350F for 1 hour.
Drain.
Combine all the remaining ingredients in a bowl; brush some of glaze on ribs.
Roast, uncovered, 30-45 minutes longer or until meat is tender, brushing occasionally with remaining glaze.","url":"https://recipe.bluelayer.org/recipe/35728/honey-barbecued-spareribs"},{"id":"35722","title":"Pretzel-And-Mustard Baked Chicken","ingredients":"pretzels, soft, unsalted
mustard, prepared, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Heat oven to 375F Pulse pretzels in a food processor until nuggets become coarse crumbs.
Whisk mustard, milk and salt in a bowl.
Line a large baking sheet with parchment paper.
Roll each piece of chicken in mustard mixture, rubbing off excess into a bowl.
Coat chicken with crumbs and place on baking sheet.
Bake until juices run clear when pierced with a fork, about 45 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/35722/pretzel-and-mustard-baked-chicken"},{"id":"35713","title":"Aromatic Shokupan (Square Loaf) With Rice and Sake","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Put the cooked rice and water in a pan, cover with a lid and bring to a boil.
Turn off the heat and leave to cool with the lid on.
The photo shows the pan of rice after it's cooled.
Put all the ingredients except for the butter in a bread machine and switch it on.
Add the butter 5 minutes in.
Take out the dough and deflate it by punching it down lightly.
Divide into 3 pieces and round off each piece.
Rest for 20 minutes.
When the dough has rested, punch each piece down lightly and roll out to about 20 x 25 cm.
This is a very sticky dough, so flour your work surface, rolling pin etc.
generously.
Fold the dough in so that it overlaps a bit in the middle.
Roll up from the end.
Pinch the seams tightly closed.
Line up the rolled dough in a greased bread pan towards one side.
Leave for the 2nd rising.
Start preheating the oven with the baking tray in to 160C.
The dough is done rising when the tops have risen a bit above the rim of the pan.
Raise the oven temperature to 200C and bake for 30 minutes.
Once the top has become a dark golden brown, cover with a piece of aluminium foil to prevent it from getting too dark.
When the bread is baked, drop the pan onto your counter from a height to push out the steam, take the loaf out and cook on a rack to finish.
The crumb is finely textured, very moist and soft even the next day.
It has a silky mouth feel.
The bread doesn't get stale fast either.
It's a substantial bread that fills you up.","url":"https://recipe.bluelayer.org/recipe/35713/aromatic-shokupan-square-loaf-with-rice-and-sake"},{"id":"35685","title":"Barbecue Beef Ribs Recipe","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sauce, barbecue","directions":"Place ribs in a flat pan or possibly dish.
Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork.
Marinate 8 hours.
turning once.
Remove ribs from marinade and brush off excess sauce to avoid burning Broil or possibly cook over coals for 10 mins.
Brush with marinade and cook 4-5 mins.
more.
Heat remaining sauce and serve with ribs.
(Ribs may be cooked in a covered pan in a 350 deg.
oven for 1 1/2 hrs, if you like.)","url":"https://recipe.bluelayer.org/recipe/35685/barbecue-beef-ribs-recipe"},{"id":"35667","title":"Nut Butter Crunch","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Melt butter over low heat in pan.
Add sugar and stir until melted.
Add water and syrup.
Continue cooking over low heat until it reaches 320 degrees on a candy thermometer.
Don't undercook.
Remove from heat.
Pour onto greased platter.
This should be thin.
Cool until hardened.
Melt chocolate in double boiler or microwave.
Spread on cooled brittle.
Sprinkle nuts over top and pat inches.
Break into pieces.
Serve.","url":"https://recipe.bluelayer.org/recipe/35667/nut-butter-crunch"},{"id":"35660","title":"Fiber One Pie Crust","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
vanilla extract
spices, cinnamon, ground
sweetener, syrup, agave","directions":"Preheat oven to 350F.
Crush the Fiber One cereal in a sealed bag or process in a food processor until a crumb consistency.
Melt butter and combine all ingredients.
Mix thoroughly.
Press mixture firmly into a 9\" pie dish or springform pan.
Bake for 8-10 minutes.
Do not brown.
Remove and let cool.","url":"https://recipe.bluelayer.org/recipe/35660/fiber-one-pie-crust"},{"id":"35659","title":"Malted Milk Date Shake","ingredients":"dates, deglet noor
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
ice creams, vanilla","directions":"Cut the dates into medium size pieces.
Medjool dates are really good for shakes because theyre so sweet.
Deglet Noor dates also work well.
Add the dates, malted milk powder, milk, and 4 cups of ice cream to the blender.
Put the top on the blender and blend on the milkshake setting if you have one.
If not, try the chop or smoothie setting so that the mixture is thick but not liquefied.
Pour the milkshake into serving glasses leaving about 1 inch of space from the top of the glass.
Add a small scoop of ice cream on top of the shake in each glass for garnish.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/35659/malted-milk-date-shake"},{"id":"35657","title":"Sesame Seed Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix the flour, seeds, salt and baking powder in a large bowl.
Add the oil and stir until combined.
Add the water and stir until the dough starts to stick together.
Kneed the dough 5 or 6 times then allow it to rest, covered, for 15 minutes.
Preheat the oven to 450 degrees F.
Divide the dough in quarters and roll each piece out one at a time using a rolling pin or pasta rollers (1/8 inch thick or thinner).
If using pasta rollers make sure the dough is well floured so it doesnt get stuck or stick to the machine.
Cut the dough into desired shapes and place on a sheet pan lined with parchment.
If the crackers are thick, bake for 7 minutes, flip them over and bake for 7 minutes more (checking on them every couple minutes to make sure they dont burn).
Return to the oven for a further 5 minutes until crispy.
If they are not crispy enough once they are cooled, crackers can be returned to the oven for a bit of additional time, until crisped to your liking.
Store in an airtight container and eat within 2 weeks.
Recipe adapted from Alton Brown, Good Eats.","url":"https://recipe.bluelayer.org/recipe/35657/sesame-seed-crackers"},{"id":"35646","title":"Funchi (Dutch Antilles Cornmeal)","ingredients":"shortening, vegetable, household, composite
cornmeal, degermed, unenriched, yellow","directions":"Bring the stock to a boil over high heat, then reduce heat to medium-low.
Pour the cornmeal into stock in a steady stream while stirring vigorously until thickened.
Cook for 40 minutes, stirring often until very thick.
Pour the funchi onto a cold, slightly wet plate, and spread evenly.
Cover with another plate, and allow to set, about 30 minutes.
Cut into 8 wedges like a pie to serve.","url":"https://recipe.bluelayer.org/recipe/35646/funchi-dutch-antilles-cornmeal"},{"id":"35641","title":"Flaky Pastry I","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Place flour and salt in a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles coarse meal.
Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork, just until pastry holds together.
Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1 thick, evening up rough edges.
Using a lightly floured, stockinette-covered rolling pin and short, firm strokes, roll into a circle about 3 larger than the pan you plan to use.
To transfer pastry to pan, lay rolling pin across center of pastry circle, fold half of pastry over pin and ease into pan; press lightly.
Seal any cracks or holes by pressing dampened scraps of pastry on top.
Trim pastry so it hangs evenly 1 over rim, roll overhang under even with rim and crimp or flute as shown.
VARIATIONS
Processor Pastry: Place flour and salt in work bowl of a food processor fitted with the metal chopping blade and snap motor on and off once or twice to blend.
Cut 3 tablespoons very cold butter and 2 tablespoons very cold vegetable shortening into small pieces and scatter over surface of flour mixture; cut in using 4-5 one-second churnings of the motor (mixture should be the texture of coarse meal).
Sprinkle 1 1/2 tablespoons water over surface of fat-flour mixture and mix in by snapping motor on and off twice; repeat with another 1 1/2 tablespoons water, then repeat a third time, working in remaining 1 tablespoon water.
Mixture will be crumbly, but do not mix further because you will toughen the pastry.
Transfer pastry to a piece of plastic food wrap, shape into a pone about 5 across, patting stray crumbs firmly into place.
Wrap and chill 30-40 minutes before rolling.
Note: Do not double this recipe for a two-crust pie (its impossible to make tender pastry in quantity).
Instead, make two batches of this recipe.
Nutritional count same as basic recipe.
Cheese Pastry I: Prepare as directed but toss 1/2 cup finely grated Cheddar cheese into With a slotted spoon lift fish to a deep platter, top with sauce and, if you like, minced coral.
Per serving: 420 C, 230 mg cu.
1150 mg S*.","url":"https://recipe.bluelayer.org/recipe/35641/flaky-pastry-i"},{"id":"35628","title":"Vendor Style Honey Roasted Peanuts","ingredients":"oil, corn, peanut, and olive
sugars, granulated
salt, table
honey
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix the sugar and salt in a bowl and set aside.
Bring the honey, water and oil to boil in a saucepan.
Add the peanuts to the honey mixture.
Reduce heat to low and simmer for 5 minutes stirring frequently.
When the liquid is practically gone, add the sugar and salt and continue stirring on low heat until sugar has turned reddish-brown approximately 5 more minutes.
You will recognize the honey roasted peanut look.
Take off heat and spread in one layer on a cookie sheet or foil until it cools.
Break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/35628/vendor-style-honey-roasted-peanuts"},{"id":"35613","title":"Napolentana Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry","directions":"Mix the dough in a stand mixer, by hand or in a bread machine.
If you are using a stand mixer, mix it slowly for two minutes, faster for 5 minutes, and slow again for 2 minutes.
Cover the dough and let it rise for 1 1/2 - 2 hours, or until double.
Alternatively, dough can rise in a refrigerator overnight.
Punch it down and push out the air bubbles.
Form the dough into a large ball, then cut it into 4-5 equal pieces.
To make your pizza balls, shape each piece of dough into a ball.
Gently roll your dough into a ball, then stretch the top of the ball down and around the rest of the ball, until the outer layer wraps around the other side.
Pinch the two ends together to make a smooth ball with a tight outer \"skin.\"
Set your ball seam-side down where it can rest.
Dust your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap.
This will prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with.
The top of the pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into a thin crust pizza.
Stretch the dough, top, and bake in a VERY hot oven!","url":"https://recipe.bluelayer.org/recipe/35613/napolentana-pizza-dough"},{"id":"35594","title":"Pastry Dough for a Single-Crust Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift together the flour and salt into a mixing bowl.
Work the shortening into the flour with your fingertips or a pastry blender, until the mixture is the consistency of coarse meal.
Add the water, 1 tablespoon at a time, and mix with a fork after each addition.
Dough should not be wet, but just moist enough to hold together.
Form the dough into a ball.
Wrap and refrigerate for at least 15 to 30 minutes before rolling.","url":"https://recipe.bluelayer.org/recipe/35594/pastry-dough-for-a-single-crust-pie"},{"id":"35588","title":"Pumpkin Pie Spice Syrup","ingredients":"water, bottled, generic
sugars, granulated
pumpkin, raw
pumpkin, raw","directions":"Combine water and sugar in a medium pot over medium heat.
Cook until sugar has completely dissolved.
Whisk in remaining ingredients.
Cook for about 6 minutes, stirring frequently.
Do not allow mixture to come to a boil.
Strain syrup through cheesecloth into a large glass measuring cup.
Transfer to bottle of your choice and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/35588/pumpkin-pie-spice-syrup"},{"id":"35578","title":"Ghirardellis Hot Fudge Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
vanilla extract","directions":"In a heavy saucepan, combine the chocolate (broken into 1/4\" pieces) , butter, sugar, water, and light corn syrup.
Stir the mixture continuously over medium heat until the chocolate and butter have melted and the sugar has dissolved.
When the sauce comes to a boil, lower the heat and continue boiling gently for 10 minutes.
Remove the thickened sauce from the heat, and stir in the vanilla extract.
Store covered in the refrigerator.
To reheat, place in a small microwave-safe bowl.
Microwave on medium 6 to 8 minutes, stirring after the first 3 minutes.","url":"https://recipe.bluelayer.org/recipe/35578/ghirardellis-hot-fudge-sauce"},{"id":"35574","title":"Knock 'em Dead Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
nuts, pecans","directions":"Turn your oven to 300F to heat up.
Grease the inside of the pan with butter on a paper towel.
Put a strainer over a large mixing bowl and pour the flour into it.
Shake the flour into the bowl.
Cut the butter into small pieces and put them into a bowl.
Mix them with a blunt knife to coat them with flour.
Rub the pieces of butter between your fingertips.
Lift the mixture and let it fall back into the bowl as you rub.
Continue rubbing in the flour until the mixture looks like breadcrumbs.
Stir in the sugar with a wooden spoon.
Holding the bowl in one hand, squeeze the mixture into a ball.
The heat from your hand makes the mixture stick together.
Press the mixture into the pan with your fingers, then use a spoon to smooth the top and make it level.
Use prongs of a fork to press a pattern around the edge.
Then cut the mixture into eight pieces.
Bake for 30 minutes until it is golden brown.
Leave the bread for 5 minutes Before putting it on a wire rack.","url":"https://recipe.bluelayer.org/recipe/35574/knock-em-dead-shortbread"},{"id":"35560","title":"Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, nutmeg, ground
salt, table","directions":"Start your gravy by heating a large skillet on medium-high heat.
Cook the sausage first, breaking it up into pieces until brown.
Once cooked, using a slotted spoon, scoop out the sausage onto a paper towel lined plate, leaving as much grease as possible in the pan.
Add the flour to the pan and whisk to create a roux.
(Note: if your sausage does not leave enough grease, add in a small amount of olive oil.)
Once your roux thickens, turn the heat down to medium-low and add the cream and milk.
Whisk to combine, and then cook until thickened, stirring occasionally.
Once thick, add in spices and the reserved sausage crumbles.
Taste, and add in more spices as desired.
Serve warm over biscuits.","url":"https://recipe.bluelayer.org/recipe/35560/sausage-gravy"},{"id":"35544","title":"Hot Pepper Sauce","ingredients":"peppers, sweet, green, raw
vinegar, cider
salt, table
sugars, granulated","directions":"Wearing rubber gloves, fill a 14oz glass jar with stemmed Thai chile peppers to within about an inch from the top.
In small saucepan, bring vinegar, salt, and sugar to a boil, stirring until salt and sugar are dissolved (about 2-3 mins).
Remove from heat and let stand for 5 minutes.
Pour hot mixture over peppers in jar.
Cover and chill 3 weeks.
NOTE: Chilling for three weeks allows the peppers to fire up the vinegar mixture.
The longer it sits, the zippier it gets!
NOTE #2: Wearing rubber gloves when working with hot peppers is a good idea!","url":"https://recipe.bluelayer.org/recipe/35544/hot-pepper-sauce"},{"id":"35539","title":"Pie Crust For Apple Strudel Recipe","ingredients":"lard
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mix.","url":"https://recipe.bluelayer.org/recipe/35539/pie-crust-for-apple-strudel-recipe"},{"id":"35518","title":"Miso-Cured Vegetables","ingredients":"turnips, raw
miso","directions":"Peel the vegetables and cut them into slices 1/4-inch thick or thinner.
(A mandoline is perfect for this.)
Spread the miso in a bowl, an inch or two deep, and bury the vegetable slices in the miso.
Cover with plastic wrap and let stand at room temperature.
After 24 hours, fish out one of the slices, rinse it and sample it; depending on the vegetable and the thickness of the slice, it may require another 24 hours.
To serve, rinse the slices and cut them into small pieces.
Refrigerate the miso, which may be reused several times to make pickles, or for any other recipe requiring it.
The pickles keep for a few days, but theyre best right away.","url":"https://recipe.bluelayer.org/recipe/35518/miso-cured-vegetables"},{"id":"35512","title":"Apple Pie Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
butter, without salt
apples, raw, with skin
lemon juice, raw","directions":"In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon.
Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces.
Press two-thirds of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.
Preheat oven to 350.
Peel apples, cut into thin slices, and place in a bowl.
Pour off any accumulated liquid.
Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan).
Sprinkle remaining crumb mixture on top.
Put the pan on an aluminum foillined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top.
Run a knife around the edge of the pan, and let the cake cool in the pan to set.
Serve at room temperature.
NOTE: A springform pan works best for this recipe.
All you have to do is release the sides to remove the cake from the pan.
Or use a 9-inch round baking pan, with sides at least 3 inches high.","url":"https://recipe.bluelayer.org/recipe/35512/apple-pie-cake"},{"id":"35511","title":"Easy French or Italian Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"proof yeast with sugar in water until foamy.
combine water with 4 cups flour, mix and let sit 15 minutes.
in a mixer with a dough hook add in flour by the cup until it reaches a smooth consistency and forms a ball that pulls away from the bowl, should be about 3 more cups (7 total).
knead by hand or in mixer until smooth and elastic, about 5-10 in a mixer.
rise until double, about an hour.
punch down, rise another hour.
divide into pieces and form loaves (either 3 italian shape or about 5 long french loaves).
rise one last time, 30-45 minutes, slash tops with a sharp knife and bake at 400 for about 30 minutes until the loaves sound hollow.","url":"https://recipe.bluelayer.org/recipe/35511/easy-french-or-italian-bread"},{"id":"35500","title":"Almond Stuffed Dates with Bacon","ingredients":"nuts, almonds
dates, deglet noor
bacon, meatless","directions":"Put an almond in each date.
Wrap a piece of bacon around each stuffed date and secure with a toothpick.
Line cookie sheet with aluminum foil.
Place dates on foil and bake in preheated 400 degree F oven for 12 to 15 minutes or until bacon is crisp.
Remove to rack or paper towel; drain.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/35500/almond-stuffed-dates-with-bacon"},{"id":"35480","title":"Moist Chewy Tofu Bread - Only Needs One Rise","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put all the ingredients in a bread machine.
Lightly drain the excess water from tofu, break into pieces and add to the bread machine.
Kneading time: 15 minutes, 1st rising: 40 minutes
Divide the Step 1 dough into 10 pieces, shape into balls, and cover with plastic wrap to prevent them from drying out.
Let them sit for 15 minutes.
If the dough is sticky, flour your hands.
Dust a chopstick with a small amount of flour, and press down in the middle of each roll without cutting it in half.
Arrange the Step 3 dough on a baking sheet.
Bake in the preheated oven for 15 ~ 20 minutes at 200C, and they're done.
You don't need to let them rise a 2nd time.","url":"https://recipe.bluelayer.org/recipe/35480/moist-chewy-tofu-bread-only-needs-one-rise"},{"id":"35468","title":"Peach Crumb Cake-Gift in a Jar","ingredients":"sugars, granulated
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"r>Layer the ingredients in the order given into a wide mouth 1-quart canning jar.
Pack each layer into place before adding the next ingredient.
Attach a gift tag with the following mixing and baking instructions:.
Peach Crumb Cake:.
1 Jar Peach Crumb Cake Mix.
3/4 cup butter or margarine.
1 (29 oz.)
can peach pie filling.
Preheat oven to 350 degrees.
Empty contents of jar into a mixing bowl, stirring to combine.
Melt butter and stir into dry ingredients to form a crumbly mixture.
Press half of the crumbs into a greased 9 x 13 inch pan and top with peach pie filling.
Sprinkle remaining crumb mixture over filling.
Bake for 30 to 35 minutes.
Serve with whipped cream or ice cream if desired.","url":"https://recipe.bluelayer.org/recipe/35468/peach-crumb-cake-gift-in-a-jar"},{"id":"35453","title":"Smoky Sriracha Kabob","ingredients":"sauce, hot chile, sriracha
oil, sesame, salad or cooking
spices, paprika
spices, cumin seed
seeds, sesame seeds, whole, dried","directions":"Cut your chicken breast into pieces.
Season the pieces of chicken breast.
Weigh your serving size of chicken breast (ex: 4oz 8oz chicken breast).
Assemble the kabobs.
Bake in the oven for about 16 20 minutes at 405F, or cook on a grill.","url":"https://recipe.bluelayer.org/recipe/35453/smoky-sriracha-kabob"},{"id":"35441","title":"Real Biscuits from Scratch","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 475 degrees F.
Into a medium mixing bowl, sift the self-rising flour, cake flour, baking powder, baking soda, salt and sugar.
Using your fingers or a pastry cutter, work the butter into the flour until there are no butter pieces larger than a pea.
Add the heavy cream to the flour mixture and, using your hands or a rubber spatula, stir just until the cream and flour come together to form a dough.
Sprinkle some of the all-purpose flour on a flat surface and place the dough on top of the flour.
Using your hands, press the dough into a 1/2-inch thick disk about 8 inches in diameter.
Using a 3-inch round cutter dusted in flour, cut the dough into circles.
Be sure to press straight and downward when cutting the dough -- a twisting motion will prevent the dough from rising.
You will need to reform the scraps of dough in order to have 8 biscuits.
Do this by pushing the scrap pieces together and press to reform into a 1/2-inch thick disk.
Place the biscuits on a small sheet pan and brush the tops with the melted butter.
Bake in the oven for 10 to 12 minutes, or until golden brown.
Allow to cool briefly and serve while still warm.","url":"https://recipe.bluelayer.org/recipe/35441/real-biscuits-from-scratch"},{"id":"35440","title":"Maple Butter","ingredients":"butter, without salt
sugars, brown
syrup, maple, canadian
pumpkin, raw","directions":"In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended.
Chill in the refrigerator, for about 30 minutes.
Form into a roll using waxed paper and store wrapped.
It can be frozen for later at this point if desired.","url":"https://recipe.bluelayer.org/recipe/35440/maple-butter"},{"id":"35434","title":"Crispy Turnip 'Fries'","ingredients":"turnips, raw
oil, olive, salad or cooking
cheese, parmesan, hard
spices, garlic powder
spices, paprika
spices, onion powder","directions":"Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with a piece of aluminum foil and lightly grease.
Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches.
Place into a large bowl, and toss with the vegetable oil to coat.
Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix.
Place the oiled turnips into the bag, and shake until evenly coated with the spices.
Spread out onto the prepared baking sheet.
Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/35434/crispy-turnip-fries"},{"id":"35432","title":"Cheese Crispies","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine all ingredients using hands.
Roll into 1-inch balls.
Place on baking sheet about 1-inch apart.
Bake at 375 for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/35432/cheese-crispies"},{"id":"35429","title":"Lean Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Combine all of the ingredients in a mixing bowl.
If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes.
If mixing by hand, use a large spoon and stir for 2 minutes, until well blended.
If the spoon gets too doughy, dip it in a bowl of warm water.
The dough should be very soft, sticky, coarse, and shaggy, but still doughlike.
Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl.
Let the dough rest for 5 minutes.
To stretch and fold the dough in the bowl, with wet or oiled hands or a wet bowl scraper, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough.
Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.
The dough should be significantly firmer, though still very soft and fragile.
Cover the bowl with plastic wrap and let the dough sit at room temperature for 10 minutes.
Repeat this stretch and fold process three more times, completing all repetitions within 40 to 45 minutes.
The dough will be a little firmer than when first mixed and the shaggy texture will have smoothed out somewhat, but it will still spread out to fill the bowl.
After the final stretch and fold, return the dough to the lightly oiled bowl, and immediately cover the bowl tightly and refrigerate overnight or for up to 4 days.
The dough will rise to about double, and possibly triple, its original size within 4 to 12 hours in the refrigerator.
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
Remove the dough from the refrigerator about 2 hours before you plan to bake.
Rub the work surface with a few drops of olive or vegetable oil, then use a wet bowl scraper or wet hands to transfer the dough to the work surface.
Divide the dough in half (about 21 oz or 595 g each) for two large loaves; into 4 to 6 pieces for smaller loaves; or into 18 to 24 pieces for rolls.
Line a sheet pan with parchment paper or a silicone mat, then mist it lightly with spray oil or dust it with flour, semolina, or cornmeal.
(If using a banneton or proofing mold, mist it with spray oil, then dust it with flour.)
Have a small bowl of bread flour standing by.
With floured hands, gently pat the dough pieces into rectangles, then stretch it into torpedos (see page 21), boules (see page 20), or loaves (see page 23), or shape it into rolls (see page 25).
With floured hands, gently lift the dough and place it seam side down on the prepared pan (or seam side up in the proofing mold).
If air bubbles form, pinch the surface to pop them.
Mist the surface of the dough with spray oil and cover loosely with plastic wrap or a towel.
Let the shaped dough sit, covered, at room temperature for 60 minutes.
Then, remove the covering and let the dough proof for an additional 60 minutes.
The dough will spread slightly and the skin will begin to dry out a bit.
About 45 minutes before baking, preheat the oven to 550F (288C) or as high as it will go, and prepare the oven for hearth baking (see page 30).
Just before baking, score the dough with a sharp serrated knife or razor blade.
The dough will have spread somewhat but should still have its basic shape, and the shape should spring back in the oven.
(If using a banneton or proofing mold, remove the dough from the basket at this stage.)
Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450F (232C), or 425F (218C) for a convection oven.
Bake for 10 to 12 minutes, then rotate the pan and bake for another 10 to 15 minutes, until the crust is a rich golden brown and the internal temperature is 200F to 205F (93C to 94C).
For a crisper crust, turn off the oven and leave the bread in for another 5 to 10 minutes before removing (rolls will take less time).
Cool the bread on a wire rack for at least 1 hour before slicing or serving.","url":"https://recipe.bluelayer.org/recipe/35429/lean-bread"},{"id":"35409","title":"Quick n Easy Quiche Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix flour and salt with fork.
Beat oil and water with whisk or fork to thicken.
Pour into flour and mix with fork.
Press into 9\" pie crust.
Fill with quiche mixture and bake at 400F until done.
NOTES: I've never made this with canola oil.
You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
This recipe is not suitable for baked pie crust shells.
It makes a nice, flaky crust that's suitable for everyday use.","url":"https://recipe.bluelayer.org/recipe/35409/quick-n-easy-quiche-crust"},{"id":"35396","title":"Very Berry Buttercream Frosting","ingredients":"butter, without salt
sugars, powdered
vanilla extract
goji berries, dried","directions":"In a large bowl, beat butter with an electric mixture until light and fluffy, about 2 minutes.
Gradually add in sugar and vanilla and mix until blended.
Start with about 2-1/2 cups of sugar and continue adding 1/2 cup at a time until frosting is light and slightly stiff.
In a separate bowl, add berries and mash with a fork.
You can use a food processor if you are using larger berries like strawberries, but I find it easier to just mash smaller berries with a fork until broken into small pieces.
Add 3 tablespoons of berry mixture into the frosting and fold in until blended.
Spread or pipe onto top of cake or cupcakes.","url":"https://recipe.bluelayer.org/recipe/35396/very-berry-buttercream-frosting"},{"id":"35393","title":"Cheddar-Crusted Apple Pie (New England)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
cheese, cheddar
water, bottled, generic
apples, raw, with skin
sugars, granulated
lemon juice, raw
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched","directions":"FOR THE PASTRY: In a large mixing bowl, whisk together the flour, sugar & salt, mixing well, then scatter butter over the dry ingredients & toss to coat the butter pieces.
Using a pastry blender, cut the butter into the flour until the butter is broken into pea-size pieces.
Add the shortening & continue to cut until all of the butter & shortening is cut into small pieces.
Sprinkle the cheese over the flour/butter mixture & cut briefly.
Sprinkle about half of the water over the flour/butter/cheese mixture, tossing well with a fork to dampen the mixture.
Add the remaining water & continue to toss & mix, pulling the mixture up from the bottom of the bowl, then pressing down again.
Add more water, if necessary, by the teaspoon to make a dough that comes together.
Using your hands, pack the pastry into 2 balls, as you would pack a snowball, making one ball slightly larger than the other~ The larger one will be for the bottom crust.
Knead each ball once or twice, then, on a floured work surface, flatten the balls into 3/4-inch-thick disks.
Wrap disks in plastic wrap & refrigerate for about 1 hour before rolling.
When the disks have chilled, on a sheet of lightly floured waxed paper & with a floured rolling pin, roll the larger portion of the pastry into a circle that is 13 1/2 inches across.
Invert the pastry over a 9-inch deep-dish pie pan, center it & then peel off the paper, before gently tucking the pastry into the pan, without stretching it.
Let the overhang drape over the edge of the pan, & refrigerate it that way.
While the pie shell is chilling .
.
.
FOR THE FILLING: In a large mixing bowl, combine the apples, sugar & lemon juice, then set aside for 10 minutes.
Preheat the oven to 400 degrees F.
When the apples have set for 10 minutes, stir in the walnuts if you're using them, then sprinkle 2 1/2 tablespoons of flour over the filling, using the other 1/2 tablespoon of flour ONLY if the apples are very juicy.
On another sheet of lightly floured waxed paper, roll the other half of the pastry into a circle that is 11 1/2 inches across.
Turn the filling into the refrigerated pie shell & smooth the top with your hands, then lightly moisten the rim of the pie shell.
Invert the top pastry over the filling, center it, & peel off the paper.
Press the top & bottom pastries together along the dampened edge.
Trim the pastry with scissors or a paring knife, leaving an even 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge.
With a fork or paring knife, poke several steam vents in the top of the pie, & put a couple of vents near the edge of the crust, so you can check the juices there later.
Put the pie directly on the center oven rack & bake for 25 minutes.
Remove the pie from the oven & place it on a large, dark baking sheet covered with aluminum foil.
Reduce the oven temperature to 375 degrees F, then put the pie, along with the baking sheet, back in the oven & bake another 40-45 minutes or until the top is dark golden brown & any visible juices bubble thickly.
Transfer the pie to a wire rack & let cool briefly before serving.
The cheddar flavor is much better when the pie is served very warm, & it's outstanding when served with a full slice of the extra-sharp cheddar on the side!","url":"https://recipe.bluelayer.org/recipe/35393/cheddar-crusted-apple-pie-new-england"},{"id":"35381","title":"Almost Instant Rocky Road","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
nuts, almonds
oil, corn, peanut, and olive
raisins, seeded
apricots, dried, sulfured, uncooked","directions":"Line a 8\" square cake pan or baking dish with a piece of wax paper large enough to fold over the sides.
Place the chocolate chips in a medium saucepan over very low heat.
Cook the chocolate until it has almost completely melted, stirring constantly to make sure it doesnt burn(this can also be melted in the microwave).
Remove from the heat and let the chocolate sit for 5 minutes, stirring occasionally.
Add the marshmallows, almonds, peanuts, raisins, and apricots, stir until all the ingredients are coated with chocolate.
Spread the mixture into the prepared pan, and chill until totally hard, about 3 hours.
Move the chocolate to a large cutting surface, and use a large serrated knife to cut the chocolate into 1-inch blocks.
Makes about 36 small squares.","url":"https://recipe.bluelayer.org/recipe/35381/almost-instant-rocky-road"},{"id":"35371","title":"Easy-Peasy Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix oil and milk, pouring over dry ingredients.
Mix together.
Press into pie pan, baking in a pre-heated 325 degree oven for about 25 minutes.
or golden brown.","url":"https://recipe.bluelayer.org/recipe/35371/easy-peasy-pie-crust"},{"id":"35369","title":"Simple Chicken Stock","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
water, bottled, generic","directions":"Cut each wing at joints into 3 pieces.
In a stockpot or kettle (at least 6-quart) combine chicken with 14 cups water and bring to a boil, skimming froth.
Add remaining cup water and bring mixture to a simmer, skimming froth.
Cook stock at a bare simmer, partially covered, skimming froth, 3 hours.
Pour stock through a fine sieve into a large heatproof bowl and discard solids.
Cool stock, uncovered.
Stock keeps, covered and chilled, 1 week, or frozen in an airtight container, 3 months.
Remove fat before using.","url":"https://recipe.bluelayer.org/recipe/35369/simple-chicken-stock"},{"id":"35356","title":"Spicy Potluck Spareribs Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
catsup
sugars, brown
vinegar, distilled
honey
soy sauce made from soy (tamari)
spices, ginger, ground
salt, table
mustard, prepared, yellow
spices, garlic powder
spices, pepper, black","directions":"Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13-in.
x 9-in.
baking pans.
Cover tightly with foil.
Bake at 350 for 1-1/4 hours or until meat is tender.
Remove racks; drain and return ribs to pans.
Combine the remaining ingredients; pour over ribs.
Bake, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally.
Ribs can also be grilled over medium-hot heat for the last 35 minutes instead of baking.
Yield: 12 servings.","url":"https://recipe.bluelayer.org/recipe/35356/spicy-potluck-spareribs-recipe"},{"id":"35345","title":"Apple-Oat Bars","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
oil, olive, salad or cooking
apple juice, canned or bottled, unsweetened, without added ascorbic acid
apples, raw, with skin
nuts, walnuts, english","directions":"Preheat oven to 350F.
Lightly grease 9-inch square baking pan, or coat with nonstick cooking spray.
Mix flour, oats, brown sugar, baking powder, salt, cinnamon and nutmeg in mixing bowl.
Using fork or fingertips, work in oil and cider until mixture resembles coarse crumbs.
Press about 1 1/2 cups oat mixture firmly into bottom of prepared pan.
Sprinkle with apples.
Mix walnuts into remaining oat mixture, sprinkle evenly over apples and pat into even layer.
Bake 30 to 35 minutes, or until top is golden and apples are tender when pierced with a fork.
Cool completely on a wire rack before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/35345/apple-oat-bars"},{"id":"35333","title":"Pumpkin Seed Brittle","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
leavening agents, baking soda
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Line baking sheet with parchment paper, and grease with butter.
Combine sugar and 1/4 cup water in saucepan.
Add corn syrup and butter, and bring to a simmer over medium-high heatwatch carefully, as mixture will foam.
Simmer 10 minutes, or until mixture turns light caramel color, swirling pot often.
Remove from heat, and stir in baking soda and pumpkin seeds.
Add dash of salt, if desired.
Pour onto prepared baking sheet, spreading with back of wooden spoon.
Let cool and harden.
Break into pieces, and store in airtight container.","url":"https://recipe.bluelayer.org/recipe/35333/pumpkin-seed-brittle"},{"id":"35325","title":"Chocolate Peanut Butter Crispy Fudge","ingredients":"candies, semisweet chocolate
butter, without salt
butter, without salt
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
sugars, powdered","directions":"Melt half the chocolate and 1 tablespoon butter.
Remove from heat and mix in 1 cup peanut butter, then 2 cups rice crispies.
Spread evenly in a parchment lined 8 inch square pan.
Put in the frig until set, about 15 minutes.
Melt the rest of the butter and salt.
Remove from heat and mix in remaining peanut butter and powdered sugar.
Spread half the peanut butter mix over the cereal layer.
Top with remaining 1 cup of cereal.
Melt the remaining chocolate.
Stir that into the remaining peanut butter mixture.
Spread evenly on the peanut butter layer.
Put in frig until set, about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/35325/chocolate-peanut-butter-crispy-fudge"},{"id":"35316","title":"Low Sugar Coconut-Almond Pie Crust or Cheesecake Crust","ingredients":"nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
butter, without salt
vanilla extract","directions":"Preheat your oven to 350F.
Mix vanilla and butter together in a large bowl.
Add other ingredients and mix until all the crumbs are moistened.
Press into a pie plate and bake at 350F for 10 minutes.
Remove from oven and allow to cool.
Use as you would a graham cracker crust.","url":"https://recipe.bluelayer.org/recipe/35316/low-sugar-coconut-almond-pie-crust-or-cheesecake-crust"},{"id":"35310","title":"Simple Strawberry Syrup (for Pancakes)","ingredients":"strawberries, raw
cornstarch
sugars, granulated
water, bottled, generic
strawberries, raw","directions":"Combine geletin, cornstarch, and sugar in a large saucepan.
Add water and stir to combine.
Add strawberries and mash (I use my potato masher) to break into small pieces.
Heat over medium-high heat until mixture boils.
Continue to boil for 1 minute or until syrup thickens.
Cool.
Store in fridge.
Warm syrup to serve.","url":"https://recipe.bluelayer.org/recipe/35310/simple-strawberry-syrup-for-pancakes"},{"id":"35298","title":"Fudge Sundae Ice Cream Cake","ingredients":"syrups, corn, light
sugars, brown
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
peanut butter, smooth style, without salt
ice creams, vanilla
syrups, corn, light
ice creams, vanilla","directions":"Bring corn syrup, sugar and butter to a boil over low heat, stirring occasionally.
Remove from heat.
Stir in rice crispies.
Press into bottom of a 9 X 13-inch pan.
Stir together peanut butter, fudge sauce and corn syrup.
Spread half of this mixture over the crust.
Freeze until firm.
Spoon slightly softened ice cream into frozen crust.
(IF you buy it in a block, this is easier, as you can just slice it and place it into the crust) Warm remaining topping and drizzle over top.
Keep frozen until about 10 minutes before you want to serve it.
Also good with strawberry jam drizzled over it as well.
I garnish this with shaved chocolate, crushed peanuts,chopped maraschino cherries and marshmallow fluff.
You could also add some sliced bananas just before serving and then it is just like a dressed up banana split!","url":"https://recipe.bluelayer.org/recipe/35298/fudge-sundae-ice-cream-cake"},{"id":"35290","title":"Rice Krispie Squares","ingredients":"butter, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt butter in saucepan over low heat.
Add marshmallows and stir until melted.
Cook 3 minutes, stirring constantly.
Remove from heat, add Rice Krispies and stir until all are coated.
Using buttered spatula, press evenly into buttered 13x9x2 inch pan.
Cool.
Cut into 2 inch squares.
VARIATIONS: - add 1 cup raisins - add 1 cup peanuts - add 1/4 cup peanut butter to marshmallows - melt 2 squares chocolate with marshmallows - for christmas add green food colouring (if desired), shape into trees or press into buttered ring or small bundt mold.
Decorate with red cinnamon candies (for tree) or spearmint leaves and jelly berries for ring mold (resembles a wreath)","url":"https://recipe.bluelayer.org/recipe/35290/rice-krispie-squares"},{"id":"35287","title":"Chocolate Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
molasses","directions":"In a large bowl, whisk together the graham flour, all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda and salt.
In a large bowl using an electric mixer, beat the butter and brown sugar until combined, about 2 minutes.
Add the molasses and beat to combine.
Add the flour mixture to the butter mixture and beat until well combined.
Divide the dough in 2, wrap each half in plastic wrap and flatten into a disc.
Chill until firm enough to roll, at least 1 hour.
Preheat the oven to 350 degrees F.
On a floured piece of parchment and using a floured rolling pin, roll one of the discs to an even 1/8-inch-thick rectangle.
Trim the edges and cut the dough into about twelve 2-inch-by-4-inch rectangles, but don't separate the cookies.
Score each rectangle in half crosswise, but don't cut all the way through.
Using a fork, make 3 indentations in each square.
Transfer the parchment with the rolled dough to a baking sheet.
Freeze for 10 minutes.
Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes.
While the cookies are still warm, use a knife to cut them apart.
Let the cookies cool completely on the sheet on a rack.
Repeat with the remaining dough, rerolling the scraps once.","url":"https://recipe.bluelayer.org/recipe/35287/chocolate-graham-crackers"},{"id":"35284","title":"Maple-Glazed Carrots","ingredients":"carrots, raw
butter, without salt
sugars, granulated
salt, table
syrup, maple, canadian
sugars, brown
parsley, fresh","directions":"Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot.
Bring to boil.
Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes.
Drain.
(Can be prepared 3 hours ahead.
Let stand at room temperature.)
Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat.
Add maple syrup and brown sugar and stir until sugar dissolves.
Add carrots and cook until heated through, about 5 minutes.
Season with salt and pepper.
Transfer carrots to large bowl.
Sprinkle with parsley and serve.","url":"https://recipe.bluelayer.org/recipe/35284/maple-glazed-carrots"},{"id":"35271","title":"Butter Pecan Cookies","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
vanilla extract
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350.
On a baking sheet, toast pecans until fragrant, about 6 minutes.
Let cool completely; finely chop.
Cream butter and 1/3 cup sugar until light, about 1 minute.
Beat in vanilla, salt, and flour, just until dough comes together.
Fold in pecans.
Separate dough into 12 pieces; squeeze dough to shape into balls.
Roll in sugar.
Place, 3 inches apart, on a baking sheet.
Gently flatten with the bottom of a glass.
Sprinkle with sugar.
Bake until golden brown, about 15 minutes.
Sprinkle with more sugar.
Cool cookies on a wire rack.","url":"https://recipe.bluelayer.org/recipe/35271/butter-pecan-cookies"},{"id":"35267","title":"Old Fashioned Peach Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
peaches, yellow, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt","directions":"Mix flour, sugar and salt in large mixing bowl.
Add butter and shortening.
Using a pastry blender or 2 knives, cut butter and shortening into flour until mixture resembles coarse meal.
Drizzle 6 tablespoons ice water over mixture.
Kneed with your handss just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
Roll out dough on lightly floured work surface as for a pie, but cut it into an 8-inch square and set aside.
Save remaining dough and set it aside also.
Preheat oven to 475F
Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven.
Allow to sit until sugar is dissolved and a syrup forms.
Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes.
Remove from heat and add butter; stir in melted butter.
Spoon half the peach mixture into a lightly buttered 8-inch square Pyrex dish.
Cover with the pastry square.
Bake for 12 to 14 minutes, or until lightly browned.
Spoon the remaining peach mixture over the baked pastry.
Roll out the remaining pastry, and cut into strips about an inch wide.
Arrange strips in a loose lattice weave over the peach mixture.
Bake an additional 15 to 20 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/35267/old-fashioned-peach-cobbler"},{"id":"35266","title":"Summertime Fresh Blackberry Peach Cobbler","ingredients":"blackberries, raw
peaches, yellow, raw
orange juice, raw
water, bottled, generic
sugars, granulated
butter, without salt
spices, nutmeg, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
oats
sugars, granulated
spices, nutmeg, ground","directions":"Put berries, peaches, orange juice, water, 1 cup (sugar or ) Splenda, 1/4 cup butter and 1 tsp.nutmeg in large shallow skillet on medium-low heat.
Stir gently to mix.
Cook until just simmering.
Keep warm while making batter and crumb topping.
Preheat oven to 350 degrees F.
Coat glass 9 x 13 x 2-inch baking dish with cooking spray.
Cut 1 1/4 sticks of butter into pieces; put in pan and melt in oven while making batter.
Mix flour, salt, baking powder and 2/3 cup of (sugar or) Splenda in large bowl; blend in buttermilk just until moistened, set aside.
In a small bowl mix oatmeal, 1/2 cup of (sugar or) Splenda and spice.
Set aside.
Remove melted butter from oven.
Scoop about 4 tablespoons of butter into oatmeal mixture and blend well.
Set aside.
Pour buttermilk batter into remaining hot melted butter in pan spreading it evenly.
Now spoon the hot fruit mixture over the batter, it will puff up very dramatically, nearly filling the pan.
Place the baking dish on a cookie sheet in case it runs over.
Crumble the oatmeal topping over the center of the cobbler, covering the fruit.
Place in oven and bake for 50 to 55 minutes or until top is well-browned and syrup is bubbly all around.
Let cool 15-20 minutes before serving.
Serve as is or with ice cream, whipped cream or plain cream dolloped on a serving.","url":"https://recipe.bluelayer.org/recipe/35266/summertime-fresh-blackberry-peach-cobbler"},{"id":"35257","title":"Orange-Fruit Nut Truffles","ingredients":"nuts, walnuts, english
plums, raw
cranberries, dried, sweetened
raisins, seeded
spices, cinnamon, ground
spices, ginger, ground
vanilla extract","directions":"In a food processor with the knife blade, blend all until a dough-like ball is formed.
Using your hands, roll into 1-inch balls.
Optional: Top each with a walnut piece.","url":"https://recipe.bluelayer.org/recipe/35257/orange-fruit-nut-truffles"},{"id":"35252","title":"chocolate marshmallow bites","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
oil, corn, peanut, and olive
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"line base of a 18 x 28 cm tin with baking paper.
place chocolate in a medium heatproof bowl.
stand the bowl over a small pan of simmering water and stir until the chocolate has completely melted and is smooth.
remove the pan from the heat but leave the bowl over the pan to keep the chocolate soft.
roughly spread about 1/4 of the melted chocolate over the base of the tin.
place the marshmallows, nuts and cherries randomly over the chocolate and press lightly to stick, sprinkle the coconut over if using.
pour remaining chocolate over the ingredients in the tin, tapping tin on work bench to ensure chocolate is distributed evenly between the gaps.
refrigerate for 20 minutes or until set.
carefully lift out of tin, remove paper and cut into pieces to serve.
refrigerate for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/35252/chocolate-marshmallow-bites"},{"id":"35249","title":"New Year's Meringue Mushrooms","ingredients":"egg, white, raw, fresh
cream, whipped, cream topping, pressurized
salt, table
vanilla extract
sugars, granulated
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 225 degrees F (110 degrees C).
Line 2 cookie sheets with parchment paper or aluminum foil.
In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy.
Add cream of tartar, salt, and vanilla.
Continue whipping until the whites hold soft peaks.
Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
Place a round tip into a pastry bag, and fill the bag half way with the meringue.
To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets.
Pull the bag off to the side to avoid making peaks on the top.
For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up.
They should resemble candy kisses.
Do not worry about making all of the pieces exactly the same.
The mushrooms will look more natural if the pieces are different sizes.
Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets.
Set aside to cool completely.
Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
Poke a small hole in the bottom of a mushroom cap.
Spread chocolate over the bottom of the cap.
Dip the tip of a stem in chocolate, and press lightly into the hole.
When the chocolate sets, they will hold together.
Repeat with remaining pieces.
Store at room temperature in a dry place or tin.","url":"https://recipe.bluelayer.org/recipe/35249/new-years-meringue-mushrooms"},{"id":"35243","title":"Indiana Asparagus Soup","ingredients":"asparagus, raw
water, bottled, generic
salt, table
onions, raw
parsley, fresh
spices, coriander seed
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, fluid, heavy whipping
lemon juice, raw
salt, table
spices, pepper, black","directions":"Trim tough ends and peel asparagus stems with potato peeler.
Tie together in 3 bunches.
Simmer in large pot of salted water until just tender.
Lift bundles out, place in sink of cold water.
When cooked, drain on paper towels.
Cut into 1-inch pieces; reserve.
In medium saucepan, saute onion and parsley with coriander and butter until soft.
Stir in flour; cook for three minutes.
Remove pan from heat; stir in heated broth.
Simmer mixture 5 minutes.
Add reserved asparagus stalks.
Puree mixture in blender or food processor until smooth.
(Do in batches.)
Return puree to saucepan; stir in cream and reserved tips.
Heat.
Do not boil.
Stir in lemon juice.
Add salt and pepper.
Serve hot or chilled.","url":"https://recipe.bluelayer.org/recipe/35243/indiana-asparagus-soup"},{"id":"35242","title":"Molasses Sponge Candy","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt
cream, whipped, cream topping, pressurized
molasses
leavening agents, baking soda","directions":"Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil.
Bring sugar, water, butter, and cream of tartar to a boil in a deep 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down any sugar crystals with a pastry brush dipped in cold water.
Boil without stirring until syrup registers 265F (hard-ball stage) on a candy thermometer, about 10 minutes.
Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295F (hard-crack stage), 4 to 5 minutes.
Remove pan from heat and sift baking soda over syrup, then whisk to incorporate.
(Use caution: mixture will bubble vigorously.)
Immediately pour syrup into lined baking pan and cool completely.
Lift candy in foil from pan, then discard foil and break candy into pieces.","url":"https://recipe.bluelayer.org/recipe/35242/molasses-sponge-candy"},{"id":"35238","title":"Maple Whipped Cream","ingredients":"cream, fluid, heavy whipping
syrup, maple, canadian","directions":"Pour whipping cream in a cold mixer bowl and whip until cream starts to thicken up.
Then add maple syrup and continue to whip until soft peaks start to form.
Spoon into a pretty dish and serve on the side of any pie or crisp; also delicious in coffee.
*Note this can be made several hours ahead of time.
Store covered in plastic wrap in refrigerator.","url":"https://recipe.bluelayer.org/recipe/35238/maple-whipped-cream"},{"id":"35237","title":"Strawberry Pretzel Salad Ice Cream","ingredients":"cornstarch
water, bottled, generic
sugars, granulated
strawberries, raw
lemon juice, raw
cheese, parmesan, hard
sugars, granulated
salt, table
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
pretzels, soft, unsalted","directions":"For the sauce: In a small bowl, whisk together the cornstarch and water until completely incorporated.
Combine cornstarch mixture, sugar, berries, and lemon juice in a small saucepan.
Over medium heat, bring the mixture to a boil then reduce heat, and simmer for 6-7 minutes, stirring often, until the mixture is thickened.
Remove pan from heat and allow it to cool.
Then refrigerate until chilled.
For the ice cream: In the bowl of a stand mixer, mix cream cheese on medium speed until completely smooth, about 3 minutes.
With mixer running, slowly add sugar and salt.
Mix until smooth.
Add vanilla and mix until combined.
With mixer on low, slowly add milk.
Transfer the mixture to a large bowl and whisk until milk is totally incorporated into the cream cheese mixture.
Fold in sour cream.
Cover and refrigerate at least three hours or overnight.
At the same time, freeze the bowl of your ice cream maker.
Pour chilled mixture into the frozen bowl of your ice cream maker and mix according to the manufacturers instructions.
When ice cream is at soft serve stage (after about 8-10 minutes), pour the strawberry sauce and the pretzel pieces into the machine and let it finish churning.
Transfer ice cream to a freezer-safe container and freeze until firm.
To serve, remove ice cream from freezer 15-20 minutes before scooping.
Ice cream recipe adapted from Cuisinart.","url":"https://recipe.bluelayer.org/recipe/35237/strawberry-pretzel-salad-ice-cream"},{"id":"35221","title":"Gravlaks (Dill-Cured Salmon)","ingredients":"fish, salmon, atlantic, wild, raw
corn, sweet, white, raw
spices, coriander seed
sugars, granulated
salt, table
dill weed, fresh","directions":"Dry the salmon, check for pinbones and then place both fillet pieces side by side, skin down.
Crush the white pepper and coriander with a mortar and pestle and then mix in a small bowl with the sugar and salt.
Spread the dill over the skinless side of the fillet halves, then spread the spiced sugar and salt in a layer on top.
Sandwich both fillets together so that the the dill spice mixture is in the middle and the skin is outermost.
Cover any exposed surface of salmon with any dill and spice mixture that tumbles out.
Wrap VERY TIGHTLY in two layers of saran wrap (cling film) and place in a glass baking dish to catch the brine that escapes the fish as it cures.
Refrigerate for a minimum of 24 hours and up to 48 hours.
NOTE: Some people like to place a weight over the fish as it cures.
In actual fact, it doesn't make much of a difference.
When the gravlaks has had time to cure, take it out of the fridge, remove the wrap and wipe the fillet halves clean of the herbed spiced salt with a paper towel, pat dry and put on a board, skin down.
Slice on the diagonal from the tail towards the middle of the fillet, slicing as thinly as possible.
You do not want thick slices or chunks.
Serve on flatbread with freshly grated horseradish, dill, or finely grated lemon zest.","url":"https://recipe.bluelayer.org/recipe/35221/gravlaks-dill-cured-salmon"},{"id":"35212","title":"Rocky Road Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite
candies, marshmallows
peanut butter, smooth style, without salt
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Line an 8x8 pan with wax paper allowing the ends of the paper to hang over the ends of the pan.
Set aside.
Place the chocolate chips and vegetable shortening in a microwave-safe bowl.
Microwave at 30-second increments, stirring after every 30 seconds, and continuing until the chocolate is completely melted.
Set aside to cool for 5-10 minutes.
Once the chocolate has cooled slightly, add the marshmallows, peanut butter chips and nuts.
Stir to combine.
Pour into the lined baking pan and use a spatula to spread evenly.
Sprinkle with the chocolate jimmies, if using.
Place in the refrigerator for 30 minutes, or until hardened.
Then remove it from the pan using the paper handles, break into pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/35212/rocky-road-bark"},{"id":"35193","title":"Sophie's choc chunk vanilla fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, salted
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
cherries, sweet, raw","directions":"Grease a tin around 36cm square.
Mix the milk, butter, sugar and evaporated milk in a saucepan and heat gently.
Continue stirring until your butter has melted and your sugar has dissolved.
Stop stirring the mixture, and bring to the boil.
Continue heating until it reaches 240F/116C.
You must measure this with a proper sugar thermometer.
Once it has reached the boiling point stir it regularly until it reaches the desired temperature.
When you get to the right temperature, remove from the heat and mix in the vanilla.
Let it cool for around 10 minutes and then beat it thoroughly until it starts to thicken.
You'll see it start to go a bit grainy at the edges.
It might take about 10 minutes.
Pour around a third of your mixture into your tin.
Leave it for a few minutes, then top with half your chocolate, and half your cherries if you're using them.
Add another layer of fudge and repeat until you've finished.
Leave to set for about twenty minutes.
Score into 32 pieces.
Leave to cool completely and cut through properly.
Your fudge should keep for at least 2 weeks in a Tupperware container.","url":"https://recipe.bluelayer.org/recipe/35193/sophies-choc-chunk-vanilla-fudge"},{"id":"35185","title":"Handmade Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Combine water and yeast in a large bowl and let sit for 5 minutes.
Stir in the sugar, salt, and oil.
Add half the flour and mix.
Add remaining flour and knead until smooth.
Cover with a clean kitchen towel and put in a warm spot to rise for about half an hour.
On cold days, briefly warm your oven, then turn it off and put the bowl in there.
Leave the lightbulb on to provide a bit of warming.
Punch the dough down and split into 2 to 3 pieces depending on how big you want your pizzas and how thick you like your crusts.
Press onto a greased cookie sheet or pizza pan until the dough is about 1/4 inch thick for thin crusts.
Spread your favorite sauce, sprinkle on grated mozzarella, add toppings, and bake at 400 for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/35185/handmade-pizza-dough"},{"id":"35170","title":"Baked Brussels Sprouts","ingredients":"brussels sprouts, raw
butter, without salt
salt, table
spices, pepper, black
lemon juice, raw
nuts, pine nuts, dried
cheese, blue","directions":"Preheat the oven to 350 degrees F (175 degrees C).
Place the Brussels sprouts into a casserole or Dutch oven with a lid.
Arrange pieces of butter on top of the sprouts.
Season with salt, pepper and lemon juice.
Cover with the lid.
Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender.
Stir now and then to keep them from sticking.
During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid.
When the sprouts are done, sprinkle blue cheese over them before serving.","url":"https://recipe.bluelayer.org/recipe/35170/baked-brussels-sprouts"},{"id":"35162","title":"Cape Breton 'Pork Pies' Recipe","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
dates, deglet noor
sugars, brown
lemon juice, raw","directions":"TART SHELLS: Cut the butter into the flour; add in the sugar rand knead till well blended.
Press small amounts of dough into small muffin tins.
Press small amounts of dough into small muffin tins.
Bake in a 425F oven for 10 min.
When cold fill with the following: FILLING: Simmer the above ingredients till the dates are of soft consistency.
Cold; then fill the tart shells.
Ice with butter icing.","url":"https://recipe.bluelayer.org/recipe/35162/cape-breton-pork-pies-recipe"},{"id":"35161","title":"Sun-dried Tomato, Basil Pesto and Artichoke Pizza Rolls","ingredients":"house of pasta, pizza dough,
sauce, pesto, classico, basil pesto, ready-to-serve
cherries, sweet, raw
artichokes, (globe or french), raw","directions":"Divide the pizza dough into 24 equal pieces.
Form the dough into small balls, then with a rolling pin, roll out each ball into a 3 to 4-inch round.
In the center of the round, place 1 teaspoon of basil pesto, 3 to 4 sun-dried tomato pieces, or oven-dried cherry tomatoes and 1 or 2 artichoke heart pieces.
Lift the edges up towards the center, and well seal the roll.
Place the roll onto lightly-oiled baking sheet and sealed side up like a Chinese steamed bun.
You probably need two baking sheets.
Repeat the same steps until all the rolls are done.
Let rest at a warm place for 40 to 60 minutes until the rolls are almost doubled in bulk.
Preheat the oven to 425 degrees F.
Bake one sheet at one time for 15 to 20, or until the top becomes brown and when you tap it, sounds hollow.
Remove from the oven, let cool on the sheet on a wire rack for about 8 minutes
Transfer the rolls onto the wire rack and let cool completely or serve warm.
Makes 24 rolls and they can be frozen well.","url":"https://recipe.bluelayer.org/recipe/35161/sun-dried-tomato-basil-pesto-and-artichoke-pizza-rolls"},{"id":"35156","title":"Herb Butter for Steak Chicken Chops or Veggies","ingredients":"butter, without salt
spices, thyme, dried
spices, pepper, black
vinegar, balsamic","directions":"Whisk butter until creamy.
Stir in remaining ingredients.
Place butter on a piece of plastic wrap, and roll into a log shape.
Twist the ends tight like a tootsie roll.
Place in fridge or freezer until firm.
Time does not include chilling.","url":"https://recipe.bluelayer.org/recipe/35156/herb-butter-for-steak-chicken-chops-or-veggies"},{"id":"35154","title":"Golden Door Puff","ingredients":"oil, corn, peanut, and olive
seeds, sesame seeds, whole, dried
sugars, granulated
salt, table","directions":"MIx otgether all ingredients.
Bake on a jelly roll pan for 20 min at 400degrees.
Let cool and brake into pieces.
YUmmy!","url":"https://recipe.bluelayer.org/recipe/35154/golden-door-puff"},{"id":"35144","title":"Boervors Recipe","ingredients":"beef, grass-fed, ground, raw
pork, fresh, loin, tenderloin, separable lean only, raw
pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
spices, coriander seed
spices, cloves, ground
spices, pepper, red or cayenne
spices, nutmeg, ground
vinegar, distilled","directions":"For the curious boervors (farmers sausage) is made up as a length and is not twisted into segments.
There are as many recipes for this stuff as there are for chilli but some idea can be gained from this one.
Stuff casing to 1\" to 1 1/2 thick.
Mainly beef and always includes fat, coriander and salt.
Pork fat is often substituted for sheep fat that is probably closer to how it originated.
The best is made from sheep tail fat.
May include orange peel as well.
A nice course mince is very important and some recipes call for the meat and fat to be cut into small cubes.
That obviously is very time consuming but gives an idea of \"course grnd\"
Cooking is somewhat of an art and under no circumstances must the sausage case be pieced.
It must cook in its own fat.
Use tongs to turn.
Low heat over charcoal is best.
A quick test of the right heat is the hand just can be held for two seconds at cooking height repeated twice with a very short break.
No flames.
High heat will burst the casing.
9kg of boervors on the wall, some got eaten and then there was.. friends and fellow chileheads.
Do not see this lasting long.","url":"https://recipe.bluelayer.org/recipe/35144/boervors-recipe"},{"id":"35142","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Working directly in a 9-inch plate, stir flour, sugar and salt together with a fork.
Drizzle oil and milk over the flour mixture and lightly toss with fingertips or a fork until crumbly.
With the back of a spoon, pat dough into the plate, taking care not to build up a thick layer in the corners.
Press a floured fork onto the sides of the crust to crimp.
Cover and refrigerte for 30 minutes.
(The crust can be prepared ahead and stored, covered, in the refrigerator for up to 2 days or in the freezer for up to 1 month.)","url":"https://recipe.bluelayer.org/recipe/35142/pie-crust"},{"id":"35140","title":"My Favorite Apple Pie","ingredients":"apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Place peeled and sliced apples in a large bowl.
Mix all the rest of the ingredients with the apples.
Place mixture into an unbaked pastry crust.
Top with remaining pastry crust.
Bake at 375 degrees for 40-45 minutes.","url":"https://recipe.bluelayer.org/recipe/35140/my-favorite-apple-pie"},{"id":"35136","title":"Food Processor Pie or Tart Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
salt, table
sugars, granulated
water, bottled, generic","directions":"With chopping blade, put all ingredients except water in bowl of food processor.
(Margarine should be cut into small cubes, and put in separately.)
Process until mixture is consistency of coarse meal(5-10 seconds).
With machine running, pour water steadily and slowly through feed tube.
You may not need all the ice water.
A ball of dough will form above blade (30-50 seconds).
Remove from food processor.
Use immediately or chill for later use.
Makes two 8-inch pie crusts.","url":"https://recipe.bluelayer.org/recipe/35136/food-processor-pie-or-tart-pastry"},{"id":"35133","title":"Easy Granola Bars","ingredients":"oats
nuts, walnuts, english
wheat germ, crude
nuts, almonds
seeds, flaxseed
honey
syrup, maple, canadian
peanut butter, smooth style, without salt
vanilla extract
salt, table
raisins, seeded","directions":"Toast the oats, nuts, wheat germ, almond meal, and flaxseed meal in a 35o oven for 15 minutes.
Meanwhile, melt peanut butter, honey, syrup, and vanilla in a medium heat saucepan, stirring until the peanut butter is melted.
Allow to boil at least one minute, more if you are substituting flavored syrup for honey.
Remove oat mixture from oven, reduce heat in oven to 300, dump oat mixture in large bowl.
Add dried fruit and mix with liquid mixture.
If you are substituting chocolate or other flavored chips for fruit, mix the liquid with the oatmeal mix first, allowing to cool a bit before adding to chips to prevent them from melting.
Spread into buttered/greased 13x9 pan.
Place a piece of foil or waxed paper on top, and then put another 13x9 pan on top.
Press firmly and pack into place.
I typically stand on the pans to crush it as flat as I can.
Bake in 350 oven for 25 minutes.
Allow to cool completely before cutting.
Can store in airtight container for up to a week.","url":"https://recipe.bluelayer.org/recipe/35133/easy-granola-bars"},{"id":"35123","title":"Super Easy Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix everything together, but dont over mix.
Split into two equal parts.
Roll each part out between sheets of waxed paper.
Use in whatever recipe you like.","url":"https://recipe.bluelayer.org/recipe/35123/super-easy-pie-crust"},{"id":"35116","title":"Kittencal's Light Whole Wheat Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
sugars, granulated
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flours, bread, unenriched","directions":"Grease two dark metal 8 x 4-inch loaf/bread pans.
Fit a heavy-duty stand mixer with kneader blade.
Place both flours into the stainless steel mixing bowl set aside.
Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted) remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process).
When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm.
In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved.
Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly.
Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy.
After the yeast if proofed add into the bowl with the flour and the milk mixture.
Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough.
Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes.
Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely).
Generously oil a large glass or stainless steel bowl.
Place the dough in the bowl; turn to coat the dough with oil.
Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen).
Punch down the dough then slice into two equal pieces.
Place the dough onto a very lightly floured surface cover one pie with a clean tea towel.
Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size).
Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan.
Repeat with the remaining dough.
Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen).
Set oven to 375F.
Bake for about 25 minutes, or until the top is golden dark brown.","url":"https://recipe.bluelayer.org/recipe/35116/kittencals-light-whole-wheat-bread"},{"id":"35113","title":"Khao-Tung Hna-Tung (Crusty Rice with Shrimp Dip).","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
crustaceans, shrimp, raw (not previously frozen)
milk, fluid, 1% fat, without added vitamin a and vitamin d
shallots, raw
spices, coriander seed
spices, garlic powder
tomatoes, red, ripe, raw, year round average
oil, corn, peanut, and olive
sauce, fish, ready-to-serve
sugars, granulated","directions":"Wash rice, if needed, and put into a pot or sauce pan.
Add the 6 cups of water and put on medium heat until the rice is thoroughly cooked and the water had almost totally evaporated.
Take the pot of rice off the heat and put aside to cool (rice should resemble a \"soggy mess\").
Lightly coat a shallow tray or cookie sheet with oil, add some of the cooked rice and spread into a thin layer.
You may need several trays, depending on their size.
Put the tray(s) out to dry in the sun (or into a warm oven).
When the rice starts to dry (but not yet fully dry), use a knife to cut the sheet of rice into 2 to 3 inch squares.
Turn the pieces over and continue to dry thoroughly.
The squares of crusty rice can now be either deep fried until lightly browned, or toasted.
If fried, drain well.
They can be stored for several days in airtight jar.
Place the coconut milk into a sauce pan and add the crushed cilantro roots/stems, chopped garlic, ground (chopped) raw shrimp meat.
Stir well and put on medium heat.
Stir until the coconut milk starts to boil, and continue to cook until the shrimp meat is cooked.
Add tomato paste and chopped shallot (onion).
Continue cooking for a few more minutes until the shallot is cooked.
Add fish sauce, sugar, and crushed peanuts.
Bring to a second boil and take off the heat.
Serve warm in a bowl, with either toasted or fried crusty rice squares.
Garnished the dip with chopped cilantro leaves and slices of medium hot red chili peppers.","url":"https://recipe.bluelayer.org/recipe/35113/khao-tung-hna-tung-crusty-rice-with-shrimp-dip"},{"id":"35109","title":"Shrimp and Asparagus Fettuccine","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
asparagus, raw
spices, pepper, red or cayenne
sauce, pesto, ready-to-serve, refrigerated
spices, garlic powder
oil, olive, salad or cooking
crustaceans, shrimp, raw (not previously frozen)
cheese, parmesan, hard","directions":"Bring a large pot of water to a boil.
Add fettuccine and asparagus pieces and cook as directed on box of fettuccine noodles.
Drain and return to the pot.
Stir in peppers and pesto.
Set aside.
Heat oil in a large skillet over medium heat.
Add shrimp and garlic and cook, stirring occasionally, just until shrimp are opaque.
Toss with cooked pasta and asparagus, then sprnikle with shredded Parmesan.","url":"https://recipe.bluelayer.org/recipe/35109/shrimp-and-asparagus-fettuccine"},{"id":"35098","title":"Fluffy Dinner Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
yogurt, greek, plain, nonfat
oil, olive, salad or cooking
salt, table","directions":"Mix the two flours together in a bowl and set aside.
In the bowl of a stand mixer, combine 1/2 cup flour (or flour mix), yeast, honey and tepid water.
Stir well and let stand for 10 minutes, until bubbles form.
With flat beater blade or a wooden spoon, stir in yogurt, extra virgin olive oil, salt, and 2 more cups of flour mix.
Gradually mix in remaining flour until you have a soft dough that pulls from the sides of the bowl.
Turn out onto a floured counter and knead by hand or use the dough hook attachment on an electric mixer.
This should take about 5 minutes.
Cover the bowl with a lid or a towel and let rise until the dough doubles in size, approximately 1 hour.
Spray cupcake tins with non-stick baking spray or coat with melted butter.
Break off pieces of dough and roll into balls that fill each cupcake slot.
The balls should almost fill each depression.
Cover with a clean, damp dish towel and let rise for 25 minutes.
Bake at 375 F for about 20 minutes, until rolls are a deep golden brown on the top.
Break one open and dig in!","url":"https://recipe.bluelayer.org/recipe/35098/fluffy-dinner-rolls"},{"id":"35097","title":"Pate Brisee (Pastry Dough)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a small bowl, mix together the flour and salt.
Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
Sprinkle the water evenly over the mixture and toss gently a few times, just until it forms a ball that holds together.
Separate the dough into two balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before working with it.
For fast preparation: Put the dough in the freezer for 40-50 minutes before working with it.
Makes enough dough for 2 single crust recipes or 1 double crust recipe.","url":"https://recipe.bluelayer.org/recipe/35097/pate-brisee-pastry-dough"},{"id":"35084","title":"Pumpkin Pie Granola Bars","ingredients":"oats
pumpkin, raw
spices, cinnamon, ground
salt, table
sugars, brown
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
vanilla extract
cranberries, dried, sweetened
nuts, pecans","directions":"Preheat oven to 350 degrees F.
Whisk together the oats, pumpkin pie spice, cinnamon and salt in a large mixing bowl.
In a separate bowl, whisk together the honey, brown sugar, pumpkin, applesauce and vanilla extract until smooth.
Pour the wet mixture over the oats and mix with a wooden spoon.
Stir in the cranberries and pecans.
Pour and evenly press the mixture into a coated 8 x 8 pan.
Bake for 35 to 40 minutes or until golden brown.
Allow to cool, then cut into bars and serve.
Store at room temperature in an airtight container.","url":"https://recipe.bluelayer.org/recipe/35084/pumpkin-pie-granola-bars"},{"id":"35076","title":"Orange-Buttermilk Dinner Rolls","ingredients":"milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
honey
leavening agents, yeast, baker's, active dry
butter, without salt
orange juice, raw
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine the warm buttermilk, sugar, and honey in the bowl of an electric mixer.
Sprinkle yeast over the milk mixture; let stand 5 minutes or until bubbly.
Stir in 2 tablespoons melted butter, zest, and salt.
Weigh or lightly spoon 3 cups of the flour into dry measuring cups; level with a knife.
Add 3 cups of the flour to the yeast mixture; mix on low speed with a dough hook until a soft, elastic dough forms, about 5 minutes.
(Note: I actually had to add about 1/2 cup more flour because my dough was way too sticky.
Just do what you think is right.)
Dough will be somewhat sticky but not too wet.
Place dough in a large bowl coated with cooking spray, turning to coat the top.
Cover and let rise in a warm place for 1 hour or until doubled in size.
Punch dough down; turn out onto a lightly floured surface.
Cut dough into 13 equal pieces.
Working with one piece at a time, roll dough into a ball.
Arrange dough balls 2 inches apart on a baking sheet coated with cooking spray.
Brush lightly with the remaining 1 tablespoon melted butter (I forgot to do this).
Cover and let rise 1 hour or until doubled in size.
Bake at 375 degrees F for 20 minutes or until golden brown.
Yields 13 rolls.","url":"https://recipe.bluelayer.org/recipe/35076/orange-buttermilk-dinner-rolls"},{"id":"35075","title":"Baked Apples With Cherries And Almonds","ingredients":"cherries, sweet, raw
nuts, almonds
wheat germ, crude
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
honey
oil, olive, salad or cooking","directions":"Preheat the oven to 350F (180C).
In a small bowl, toss together the cherries, almonds, wheat germ, brown sugar, cinnamon and nutmeg until all the ingredients are evenly distributed.
Set aside.
The apples can be left unpeeled, if you like.
To peel the apples in a decorative fashion, with a vegetable peeler or a sharp knife, remove the peel from each apple in a circular motion, skipping every other row so that rows of peel alternate with rows of apple flesh.
Working from the stem end, core each apple, stopping 3/4 inch from the bottom.
Divide the cherry mixture evenly among the apples, pressing the mixture gently into each cavity.
Arrange the apples upright in a heavy ovenproof frying pan or small baking dish just large enough to hold them.
Pour the apple juice and water into the pan.
Drizzle the honey and oil evenly over the apples, and cover the pan snugly with aluminum foil.
Bake until the apples are tender when pierced with a knife, 50 to 60 minutes.
Transfer the apples to individual plates and drizzle with the pan juices.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/35075/baked-apples-with-cherries-and-almonds"},{"id":"35074","title":"Ginger Glazed Carrots","ingredients":"carrots, raw
water, bottled, generic
butter, without salt
sugars, granulated
salt, table
spices, ginger, ground
spices, coriander seed","directions":"Put the carrots in a large skillet and add the water, butter, sugar and salt; bring to a boil over high heat.
Cover the pan with the lid slightly askew, reduce the heat to medium heat and cook at a steady boil, shaking the pan occasionally until the carrots are tender ; 7 - 9 minutes.
Uncover, stir in the ginger and continue to boil until the liquid evaporates to create a syrup.
Shake the pan and roll the pieces around to evenly glaze the carrots.
Add a pinch more salt if needed, toss with the cilantro and serve.","url":"https://recipe.bluelayer.org/recipe/35074/ginger-glazed-carrots"},{"id":"35061","title":"Hot Virginia Dip","ingredients":"nuts, pecans
butter, without salt
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
beef, grass-fed, ground, raw
spices, garlic powder
cream, sour, cultured
onions, raw","directions":"Saute pecans in butter in a skillet until they become fragrant and fully coated by butter.
Set aside.
In a mixing bowl, combine all other ingredients thoroughly.
Place dip in a square baking dish or pie plate and top with reserved pecans.
Bake at 350F for 20 minutes until dip is hot and creamy.
Serve with crackers or breadsticks.
This dip is easily made ahead of time and stored in the refrigerator until serving time.","url":"https://recipe.bluelayer.org/recipe/35061/hot-virginia-dip"},{"id":"35049","title":"Campers Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a pan over low heat melt chocolate chips and peanut butter.
Mix together.
Remove from heat and add rice Krispies.
Make sure to coat rice krispies.
Spread into greased pan and refrigerate until firm.","url":"https://recipe.bluelayer.org/recipe/35049/campers-candy"},{"id":"35038","title":"Spicy Honey Almond Brittle","ingredients":"sugars, granulated
water, bottled, generic
honey
butter, salted
nuts, almonds
spices, cinnamon, ground
spices, pepper, red or cayenne","directions":"Combine sugar, water, honey and butter in a medium-sized sauce pan and cook over medium-high heat.
Stir until the sugar is dissolved and butter is melted and cook until light amber in color, about 2025 minutes, stirring occasionally.
If you have a candy thermometer, remove it from the heat once it hits 300 degrees F (hard crack stage).
If not using a candy thermometer, you can drizzle a bit of the mixture into a bowl of ice water and if the candy hardens and is crunchy, its ready.
Remove from the heat immediately as it will continue to cook and can burn.
Stir in almonds, cinnamon and cayenne pepper and pour onto a lined baking sheet (lightly grease if using foil).
Let cool until completely hardened and break into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/35038/spicy-honey-almond-brittle"},{"id":"35037","title":"Ed'S Peanut Butter Fudge","ingredients":"peanut butter, smooth style, without salt
sugars, powdered
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Melt the chocolate in a bowl over hot water or the top of a double boiler.
Make sure you don't get even a drop of water in the chocolate.
Stir frequently with a spatula while doing the following steps and remove it from the hot water just as soon as it's melted.
Melt the butter.
Mix together the powdered sugar, the melted butter and the vanilla.
Don't bother sifting the powdered sugar.
Just stir everything together with a wooden spoon until it's smooth and creamy.
Stir in the peanut butter.
This will break most flimsy wooden spoons if you're not careful.
Mushing everything together with your hands works well and is lots of fun.
Press the fudge into a buttered 8 or 9 square pan.
You don't need much butter, just wipe the butter papers over the inside of the pan.
You can also line the pan with foil and butter that; this works especially well if you're making several batches in a row to give to people as holiday presents.
Press the fudge in firmly; you don't want any air bubbles in it.
You will get your hands messy here.
Pour the chocolate over the fudge and spread it in an even layer.
The easiest way to do this is to shake the pan gently until the chocolate is even.
Let the chocolate cool to room temperature.
DO NOT PUT IT IN THE REFRIGERATOR.
Using a sharp knife cut the fudge into 1 inch squares.
If you defied my instructions and put it in the refrigerator, the chocolate layer will shatter when you try to cut it.
Unless you are going to serve it immediately, store it in the refrigerator.
Let it come to room temperature before serving.
Notes: An extremely rich candy.
The results resemble Reese's Peanut Butter Cups that have attained Nirvana.
Don't scrimp on the peanut butter; get the best you can find or make it yourself.
If there's anything besides peanuts and salt in it, find another brand.
Unless you use the foil method, you will inevitably destroy at least one piece getting it out of the pan.
The best method is to line the pan with foil, let the fudge cool, lift it out, peel off the foil, put it back in the pan and cut it.
This keeps it from sticking to the pan.
If you try to cut it out of the pan, it tends to fall apart.","url":"https://recipe.bluelayer.org/recipe/35037/eds-peanut-butter-fudge"},{"id":"35033","title":"Krispies","ingredients":"vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
candies, marshmallows","directions":"Melt vanilla chips in a saucepan.
When melted, stir in cereal and nuts.
Let mixture cool slightly, then stir in marshmallows.
(If mixture is too hot, marshmallows will melt).
Drop by spoonfuls onto waxed paper.
Refrigerate until set.","url":"https://recipe.bluelayer.org/recipe/35033/krispies"},{"id":"35030","title":"Sea Salted Caramels","ingredients":"cream, fluid, heavy whipping
butter, without salt
salt, table
sugars, granulated
syrups, corn, light
water, bottled, generic","directions":"Line the bottom of an 8-inch square baking dish with parchment paper and then lightly spray with cooking spray.
In a small saucepan, combine the cream, butter and salt to a boil and then remove from the heat.
Set aside.
In a medium saucepan, stir together the sugar, corn syrup and water over medium-high heat.
Bring to a boil while continuing to stir until all the sugar is dissolved.
Continue to boil without stirring but swirling the pan gently until the mixture is a light golden color.
Stir in the cream mixture slowly (the mixture will bubble violently) and simmer over low heat stirring frequently until the caramel reaches 248 degrees F, or soft ball stage, on a candy thermometer, approximately 15 minutes.
Pour the caramel into the prepared baking pan and cool completely.
Cut the caramel into one inch squares and sprinkle the tops with sea salt flakes.
Wrap each caramel individually in a piece of waxed paper or parchment paper.
Note: I poured my mixture onto a baking sheet and cut the cooled caramel into 1/2-inch ribbons.
I then rolled each ribbon into the pinwheel shape you see in the picture.
The squares are much easier because as you handle the caramel it will begin to warm up and become difficult to deal with.","url":"https://recipe.bluelayer.org/recipe/35030/sea-salted-caramels"},{"id":"35027","title":"Easy Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"In large bowl cut shortening in to flour and salt add water mix together in to ball.
Put out on flour surface knead a few times devide into two balls.
Roll out flat to fit pie pan.","url":"https://recipe.bluelayer.org/recipe/35027/easy-homemade-pie-crust"},{"id":"35023","title":"Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Divide the dough (that has already completed it's first rising using a bread maker) into 8 pieces.
Round the dough and place them on a canvas cloth with the sealed end at the bottom.
Let them sit for 15 minutes.
After letting the dough sit, use a rolling pin to flatten them into 7-8 mm thickness.
Place 2 pieces of flattened dough per cooking sheet and cover them with a damp cloth.
Let them sit for 15 minutes for a second rise.
Bake in the oven for 2-4 minutes on the cooking sheet at 230F Celsius.
Once the pitas rise, remove them while still on the cooking sheet.
Wrap them in cloth to prevent them from drying out.
Bake the rest in the same fashion.
Place all of the freshly baked pitas into a plastic bag and let them cool.
Carefully pat off the condensation.
Cut into halves and stuff with your favorite fillings.","url":"https://recipe.bluelayer.org/recipe/35023/pita-bread"},{"id":"35013","title":"The Original Spreadable Tuna Mousse (Spuma di Tonno) Recipe","ingredients":"soy sauce made from soy (tamari)
vinegar, balsamic
lemon juice, raw
oil, olive, salad or cooking
butter, without salt
cream, fluid, heavy whipping","directions":"Combine the soy sauce, vinegar, and lemon juice.
Break down the tuna in a food processor by pulsing first, then running, until it is evenly chopped but not pureed.
Add the liquid seasonings and process until the mixture is smooth.
After a few seconds, stop the machine and scrape down the sides of the bowl to incorporate the tuna that didnt get into the puree.
With the machine running, add the butter, piece by piece, adding the next only after each is incorporated.
Do not overmix.
The butter needs to be blended with the tuna but not whipped to the point that it will melt because of the heat generated in the bowl.
Add the cream while pulsing the machine, and as soon as it appears incorporated, thats it.
This will only take a few seconds.
Transfer the mousse to a bowl or storage container and keep refrigerated.
The mousse can be made up to 3 days before serving.
Take it out of the refrigerator 45 minutes before serving to let it soften.","url":"https://recipe.bluelayer.org/recipe/35013/the-original-spreadable-tuna-mousse-spuma-di-tonno-recipe"},{"id":"34981","title":"Authentic Olive-Rosemary Bread - Cook's Illustrated","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, rosemary, dried
olives, ripe, canned (small-extra large)","directions":"Whisk water, yeast, and honey in bowl of standing mixer.
Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes.
Cover bowl with plastic wrap and let sit at room temperature for 20 minutes.
Remove plastic wrap; make well in center of dough and add salt and rosemary.
Knead dough on low speed for 5 minutes.
Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute.
If dough is very sticky, add 1-2 tablespoons flour and continue mixing for 1 minutes.
Transfer dough to lightly floured counter and pat into 12x6-inch rectangle.
Press olives into dough.
Starting at long side, roll rectangle into tight log.
With seam side facing up, roll log into coil.
Transfer dough, spiral side up, to oiled container or bowl, at least 2 quarts in volume, and cover with plastic wrap.
Let dough rise in warm, draft-free location until it increases in size by 50 percent, about 1 hour.
Fold partially risen dough over itself.
Turn bowl 90 degrees; fold again.
Turn bowl again; fold once more.
Cover with plastic wrap and let rise 30 minutes.
Repeat folding, replace plastic wrap, and let rise until doubled in volume, about 30 more minutes.
Transfer dough to lightly floured work surface, being careful not to deflate.
Divide dough in half, loosely shape each piece into ball, and let rise 15 minutes.
Flip each ball over and, starting from top, roll into tight oval shape.
Using palms, roll each oval from center outward until 12-inch loaf is formed.
Poke any olives that fall off into bottom seam, then pinch seam closed.
Transfer each loaf, seam side down, to 12x6-inch piece of parchment and cover with plastic wrap.
Let rise until doubled in size, 1-1 1/2 hours (dough is ready when it springs back slowly when pressed lightly with finger.
).
Adjust oven rack to lower-middle position; place baking stone on rack, and heat oven to 450F at least 30 minutes before baking.
Slide parchment sheets with loaves onto peal or back of inverted baking sheet.
Starting and stopping about 1 inch from each side, use razor blade or sharp knife to cut three 1/2-inch deep slashes on diagonal along top of each fully risen loaf.
Use a spray bottle filled with water to spray loaves lightly with water.
Carefully slide parchment with loaves into oven using jerking motion.
Bake 15 minutes, spraying loaves with water twice more in the first 5 minutes, and then reduce oven temperature to 375F Continue to bake until bread is deep golden brown and instant-read thermometer inserted into center of loaf registers 210F, 25-30 minutes.
Transfer to wire rack, discard parchment, and cool loaves to room temperature, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/34981/authentic-olive-rosemary-bread-cooks-illustrated"},{"id":"34980","title":"Caramel Cereal Crisps","ingredients":"butter, without salt
syrups, corn, light
sugars, brown
water, bottled, generic
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a large heavy pan melt butter and add corn syrup over low heat.
Add sugar, water and salt.
Cook until mixture comes to a full boil, stirring occasionally.
Boil 3 minutes or to a firm ball stage.
While still over low heat add all of the cereal; stir until evenly coated.
Spread mixture in a buttered 9x13-inch pan.
If needed slip a sandwich bag over your hand and finish spreading.
Cut in pieces right away.
When cool, remove from pan.","url":"https://recipe.bluelayer.org/recipe/34980/caramel-cereal-crisps"},{"id":"34979","title":"Honey Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
honey
sugars, powdered
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
semolina, unenriched
nuts, walnuts, english
orange juice, raw
orange juice, raw
spices, cinnamon, ground
spices, cloves, ground
oil, olive, salad or cooking
water, bottled, generic
sugars, granulated
honey
spices, cinnamon, ground
nuts, walnuts, english","directions":"Pre-heat the oven to 180 degrees C.
Put the sugar, olive oil and honey into a large bowl and beat together.
Add the clove, cinnamon and orange rind and beat in with the other ingredients in the bowl.
Dilute the baking powder and baking soda with the fruit juice then add to the mixture in the bowl along with the walnuts and semolina, beating all the time.
Gradually add the flour to form a soft dough.
Cover the bowl with a damp cloth and allow the dough to stand for at least 30 minutes.
Divide the dough into pieces that will form oblong rounds like small eggs and place on a lightly greased baking sheet.
Cook the biscuits in the pre-heated oven for about 20 minutes or until they are a golden brown in color.
Remove from oven and allow to cool on a wire rack.
To make the syrup, blend together the water, honey and sugar in a saucepan and bring to the boil for about 10 minutes.
Reduce the heat and dip the biscuits in the syrup for about a minute then remove with a perforated spoon and place on a serving plate.
Before serving sprinkle the biscuits with walnuts and ground cinnamon.","url":"https://recipe.bluelayer.org/recipe/34979/honey-biscuits"},{"id":"34973","title":"French Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Place flour and salt in food processor and pulse a couple times.
Add butter and process until mixture resembles coarse crumbs.
Add water 1 T at a time through top feeder and pulse briefly until dough begins to form a ball.
Remove from processor and place on floured surface.
Form into a ball.
Allow dough to rest at room temperature for 30 minutes before rolling out.
On lightly floured surface, roll out dough to fit pie pan.
Place in pan, flute edges and prick bottom of dough several times with a fork.
Place in freezer for 15 to 20 minutes.
Preheat oven to 425 degrees.
Bake pie shell for 15 to 20 minutes or til light brown.","url":"https://recipe.bluelayer.org/recipe/34973/french-pie-pastry"},{"id":"34969","title":"Tropical Brittle","ingredients":"sugars, granulated
syrups, corn, light
nuts, macadamia nuts, raw
vanilla extract
leavening agents, baking soda
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Coat a large non stick baking sheet with nonstick spray.
Combine sugar and corn syrup into a heavy bottom 3 quart saucepan and mix.
Cook on medium-high heat and stir occasionally, until temp reaches 275 degrees.
Stir in nuts and continue cooking, stir occasionally, until temp reaches 305 degrees.
Set aside.
Quickly stir in baking soda,vanilla and coconut.
Spread mixture evenly onto baking sheet with a greased offset wooden spoon.
After brittle has completely cooled.
Loosen and break into medium large pieces.
Store in airtight container for 2 week.","url":"https://recipe.bluelayer.org/recipe/34969/tropical-brittle"},{"id":"34968","title":"Mezzalunas (Italian Hazelnut Cookies)","ingredients":"nuts, hazelnuts or filberts
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"To prepare the hazelnuts, toast them in a preheated 350 degree F. oven for 12 minutes.
Remove from the oven (leaving the temperature set at 350 degrees) and place them in a kitchen towel.
Rubbing the towel between both hands, rub the nuts to remove the skins.
Place the nuts and sugar in a food processor, and pulse until the nuts are finely ground.
Add the flour and pulse briefly to mix.
Break the butter into pieces, and add this into the food processor and pulse briefly until the dough is just blended.
Stir mixture together by hand until well incorporated.
On a lightly floured surface, pinch off 1-1/2 inch pieces and form into balls.
Next shape these balls into a crescent shape.
Roll the crescents carefully into a bowl of sugar to lightly coat.
Place the crescents on a lightly buttered baking sheet 1 inch apart.
Bake for 15 minutes or until the cookies just begin to brown.
Remove from the oven and allow to cool.
Once cool, store in an airtight container.
These cookies will keep two weeks in a cool place.
May be stored in the freezer in an airtight container for up to three months.","url":"https://recipe.bluelayer.org/recipe/34968/mezzalunas-italian-hazelnut-cookies"},{"id":"34965","title":"Apple Turnovers (Or Any Canned Fruit Pie Filling)","ingredients":"apples, raw, with skin
water, bottled, generic
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"TO MAKE THE PASTRY:.
Blend flour and salt in medium mixing bowl.
Cut chilled shortening into 1/2-inch cubes.
Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
Sprinkle half the maximum recommended amount of ice cold water over the flour mixture.
Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour.
Press chunks down to bottom of bowl with fork.
Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
To test the dough for proper moistness by squeezing a marble-sized ball of dough in your hand.
If it holds together firmly, do not add any additional water.
If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
Shape the dough into a ball.
For ease in rolling, wrap dough in plastic wrap.
Chill for 30 minutes or up to 2 days.
FOR THE FILLING:.
Combine apples and water in small saucepan.
Cook and stir on high heat until mixture comes to a boil.
Reduce heat to low.
Simmer 5 minutes.
Stir in brown sugar, cinnamon and nutmeg.
Simmer 5 minutes.
; stir frequently.
Combine flour and granulated sugar.
Stir into apple mixture.
Bring to a boil.
Boil 1 minute.
Stir in butter.
Heat oven to 425 degrees F. Roll out refrigerated pie dough.
Cut six 5 1/4-inch circles from each half (reroll circles as necessary to 1/16-inch thickness).
Place about 1 tablespoon apple filling on each dough circle.
Moisten edges with water.
Fold in half over filling.
Press with fork to seal.
Place on ungreased baking sheet.
Prick tops with fork to let steam escape.
Bake 20 minutes or until golden brown.
Cool 10 minutes on wire rack.
Combine powdered sugar, milk and vanilla in small bowl.
Stir well.
Drizzle over turnovers.
Serve warm or cool.
Note: Any canned fruit pie filling can be substituted for fresh apple filling.","url":"https://recipe.bluelayer.org/recipe/34965/apple-turnovers-or-any-canned-fruit-pie-filling"},{"id":"34964","title":"Amarula Cream Truffles: a Homemade Gift!","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
butter, without salt
cream, whipped, cream topping, pressurized","directions":"Break up the chocolate into small pieces.
In a saucepan with a thick bottom, melt the chocolate and the cream together over low heat.
Give it a stir with a fork now and then.
Cut up the butter and when the mixture has almost melted, add the butter, and stir until the mixture is smooth.
Keep heat very gentle!
Remove from heat and stir in the Amarula Cream.
Cool the mixture and let it set (not too long) in the fridge.
Have ready for finishing your truffles: sifted cocoa powder, dried coconut (dessicated coconut)/finely ground almonds/finely crushed peanuts/sifted icing sugar (confectioner's sugar), pine nuts, or finely split almonds.
You could also enclose glace cherries in some, or a nut of choice.
Use a small spoon to scoop out walnut-sized pieces of the chocolate mixture, shape into balls or ovals, and roll each one in one of the \"garnishes\" suggested.
You could also make up a white, thin icing with confectioners' sugar and water, and decorate some truffles with thin white lines.
Keep in one layer and keep cool.
They can be frozen.
But they should be served at room temperature.","url":"https://recipe.bluelayer.org/recipe/34964/amarula-cream-truffles-a-homemade-gift"},{"id":"34953","title":"Whole Wheat Pita Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Dissolve yeast in warm water.
Add honey and stir until dissolved.
Let sit for 10-15 minutes until water is frothy.
Combine white flour, wheat flour, and salt in large bowl.
Make a small depression in the middle of flour and pour yeast water in depression.
Slowly add warm yeast water, and stir with wooden spoon or rubber spatula until dough becomes elastic.
You can also do step 1-4 using the knead function in a Kitchen Aid.
Place dough on floured surface and knead for 10-15 minutes.
When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded.
Coat large bowl with vegetable oil and place dough in bowl.
Turn dough upside down so all of the dough is coated with oil.
Allow to sit, covered, in a warm place for about 3 hours OR until it has doubled in size.
Once doubled, roll out in a rope, and pinch off 10-12 small pieces.
Place balls on floured surface.
Let sit covered for 10 minutes.
Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven.
Be sure to also preheat your baking sheet.
Roll out each ball of dough with a rolling pin into circles.
Each should be about 5-6 inches across and 1/4 inch thick.
Bake each circle for 4 minutes until the bread puffs up.
Turn over and bake for 2 minutes.
Remove each pita with a spatula from the baking sheet and add additional pitas for baking.
Take spatula and gently push down puff.
Immediately place in storage bags.","url":"https://recipe.bluelayer.org/recipe/34953/whole-wheat-pita-bread"},{"id":"34950","title":"Pretzel Bites With Cheese","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
water, bottled, generic
leavening agents, baking soda
butter, without salt
salt, table","directions":"Combine the yeast, 1 teaspoon brown sugar, and warm water in the bowl of a stand mixer and let rest 5-8 minutes until foamy.
In another bowl, stir together the remaining 2 tablespoons brown sugar and warm milk until dissolved.
Add 2 1/2 cups flour and milk mixture to the yeast.
Attach the dough hook and knead dough at low speed until a smooth and elastic ball forms, 5 to 7 minutes(or knead by hand).
If dough is sticky, you can add up to an additional 1/2 cup flour.
Transfer the dough to a lightly oiled large bowl and turn it to coat with the oil.
Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.
Turn out the dough onto a lightly floured surface.
Divide into 4 equal pieces.
Roll one of the four sections into a 12x4 inch rectangle.
With the long side facing you, gently press 1/4 cup of cheese into the bottom third of the dough.
Roll as tightly as possible, starting with the end that has the filling.
Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper.
Repeat with remaining 3 portions of the dough.
Let rest, uncovered, at room temperature for 30 minutes.
Meanwhile, preheat oven to 400 degrees F.
In a large saucepan, bring the water to a boil.
Add the baking soda and lower heat to a simmer.
Carefully boil pretzels in batches, putting the pretzels into the poaching liquid, seam side down.
Poach for 10 seconds then carefully turn the pretzel over in the liquid.
Poach the other side for 10 seconds then remove with a slotted spoon to the prepared sheet pans, seam side down.
Repeat with the remaining pretzels.
Bake in preheated oven until golden brown, about 15 minutes.
Brush warm pretzel bites with melted butter and sprinkle with salt.
Serve warm with honey mustard dipping sauce.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/34950/pretzel-bites-with-cheese"},{"id":"34941","title":"Fried Chicken","ingredients":"salt, table
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Put The chicken legs or what ever kind of chicken you have into the sink and put alot of salt on top of the chicken, then wash it as if you're washing dishes but with salt and rinse it all off.
Once all the salt is rinsed off grab your seasoned salt and season your chicken on one side til its orangish (Do Not Put alot, put as much as you like).
Then Grab a medium size bowl add 3 cups of flour or how ever much u feel its good enough then put about 3 Tbl spoons of seasoned salt into the flour and mix with a spoon or your hand.
After your flour is mixed grab a piece of chicken put the seasoned side down in the flour and season the unseasoned side just the same amount as the other, then grab some flour in your hand and start covering the chicken, lastly flip the chicken and keep covering until completely covered and add a little more seasoning (repeat for the rest).
To start the oil fill it up until its like a four or so filled from the bottom( around 2 cups) and set your heat/fire to medium.
After youve floured some chicken and started the oil check to see if it's hot enough by sprinkling some flour inside the oil and if is sizzles up you can fit as much chicken you can in your pan.
Lastly, while you're cooking the chicken flip when the bottom looks a little crispy(it may look whiteish) and keep flipping every once and a while until the chicken has a golden brown color to it, grab a knife and your tongs stab the middle and check for blood if there is none its down :).
ENJOY.","url":"https://recipe.bluelayer.org/recipe/34941/fried-chicken"},{"id":"34939","title":"Amazing Whole Wheat Pizza Crust","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve sugar in warm water.
Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together.
Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface.
Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust.
Form into a tight ball.
Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C).
Roll a ball of dough with a rolling pin until it will not stretch any further.
Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust.
When the circle has reached the desired size, place on a well oiled pizza pan.
Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.","url":"https://recipe.bluelayer.org/recipe/34939/amazing-whole-wheat-pizza-crust"},{"id":"34931","title":"Blue Ribbon Wheat Bread","ingredients":"water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
molasses
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
oats","directions":"Mix warm water, sugar, salt, oil, and molasses.
Sprinkle yeast on top, stir once and let rest a few minutes until the yeast begins to dissolve and starts to bubble.
Add 2 cups whole wheat flour; mix.
Mix dry oatmeal, wheat germ and and enough wheat flour to reach a thick pudding consistency.
When dough has reached this stage, knead with your mixer for 5 minutes.
Then continue adding flour while the mixer is kneading, one cup at a time, until it begins to pull away from the sides of the bowl.
The amount of the flour will vary, so dont measure exactly (it is typically between 11 to 12 cups total flour).
Dough should be soft and still slightly sticky.
Knead with the mixer for 5 minutes.
Cover the mixer bowl loosely and let the dough rise until it is very soft to the touch, about 30 minutes.
Knead again for about 3 minutes to get the air out of the dough.
Grease the counter with butter or shortening.
Turn the dough out onto the counter and divide into 4 equal pieces.
Form loaves and place into 4 greased bread pans.
Let rise for 20 to 30 minutes.
Do not let them rise too much.
Bake at 375 degrees for 25 to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/34931/blue-ribbon-wheat-bread"},{"id":"34930","title":"Vickys Gingerbread Men with Christmas & Halloween Decorating Ideas","ingredients":"butter, without salt
sugars, brown
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Line a baking tray with greaseproof paper/baking parchment
Cream the butter and sugar together until light
Add the syrup and mix in
Mix the flour, baking powder and spices together and add to the mixture.
Form a dough adding more syrup if required to bring it together
Wrap in clingfilm and refrigerate for half an hour
Pre-heat the oven to gas mark 5/ 190C.
Flour your surface then roll out your dough so it's 1cm thick and cut out your men with a gingerbread men shaped cutter or whatever shape you want to use.
You get neat stamps you can press on instead of decorating with icing like those pictured above
Place on baking tray and bake for 10 minutes - they should be firm but not browned
Rest on tray a further 10 minutes then remove and set on a wire rack to continue cooling
Decorate with piped icing.
Let your imagination guide you.
You could stick sweets to the icing for eyes or buttons!
Hint: For Halloween make some headless, armless or legless by cutting off a leg or whatever and decorate with red icing near the 'injury', scary faces and pipe a skeleton out of icing onto the bodies.
My son loves this!
To make Xmas Stained Glass Cookies, follow the recipe but cut circles out of your main cookie shapes
Bash some boiled sweets or lollipops with a rolling pin to breal them into smaller pieces and spoon into the holes in your cookies
Poke a hole near the top of each cookie so when its baked you can thread a ribbon through and hang on your xmas tree or in front of your window","url":"https://recipe.bluelayer.org/recipe/34930/vickys-gingerbread-men-with-christmas-halloween-decorating-ideas"},{"id":"34927","title":"Chewy Oat Bars","ingredients":"apricots, dried, sulfured, uncooked
dates, deglet noor
raisins, seeded
oats
rice, white, long-grain, regular, unenriched, cooked without salt
seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
butter, without salt
sugars, granulated
honey","directions":"Preheat the oven to 180C/160C Fan/Gas 4.
Line a 21cm square cake tin with baking paper.
Cut the apricots and dates into pieces the same size as the sultanas using children's scissors.
Put in a large bowl.
Add the sultanas, oats, rice snaps, sesame seeds and sunflower seeds to the bowl and mix together.
Put the sunflower spread in a saucepan along with the sugar and honey.
Stir over a low heat until the spread has melted and the sugar has just started to melt.
Make sure you don't let the mixture get so hot that it boils.
Carefully add to the dry ingredients (an adult should do this for young children), stir to mix it all together, then put it in the tin.
Level the top and press it down lightly.
Bake for 20-25 minutes.
Leave for 20 minutes, then lift out in the paper and put on a board.
Score into bars with a knife but leave until completely cold before separating the pieces.","url":"https://recipe.bluelayer.org/recipe/34927/chewy-oat-bars"},{"id":"34925","title":"Quick Cinnamon Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
butter, without salt
spices, cinnamon, ground
currants, zante, dried","directions":"Preheat oven to 400.
Mix together sugar, flour, baking powder and salt.
Using a pastry knife, cut in the 1/4 cup butter until mixture is crumbly.
Make a well in the centre.
Pour milk into the well and stir to form a soft dough, adding a little more milk if needed.
Place dough on a floured surface and kneed about 9 times.
Roll into a 6-8 inch log then using a rolling pin, roll out into a rectangle about 1/3 inch thick and 12 to 14 inches long and about 6 to 8 inches wide.
Cream the last 1/3 cup butter, with the brown sugar and cinnamon.
Thinly spread 1/2 to 3/4 of the mixture onto the dough and then either using muffin tins or a non-stick cake pan, drop teaspoons of remaining sugar mixture into the bottom.
Roll the dough, jelly-roll style against the short width so that you have a long log.
Cut into 12 to 14 equal pieces.
Either place the 12 pieces, cut side down into the muffin tins or line them up in two the 8 inch nonstick cake pans so that there is at least a 1/2 inch to 3/4 inch gap in between the rolls (allows them to expand).
Bake at 400 F for about 20 minutes.
When you pull the cinnamon rolls out of the oven, Immediately turn pan upside-down onto a plate and allow the hot sugar & cinnamon mixture to drip over the muffins.
Allow to cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/34925/quick-cinnamon-rolls"},{"id":"34919","title":"Frozen Strawberry Margarita Pie","ingredients":"strawberries, raw
sugars, granulated
pretzels, soft, unsalted
butter, without salt
milk, canned, condensed, sweetened
il villaggio, mascarpone cheese,
alcoholic beverage, tequila sunrise, canned
lime juice, raw
lime juice, raw","directions":"Lightly coat a 9-inch pie plate with nonstick spray.
Line a rimmed baking sheet with foil.
Thinly slice 3/4 cup strawberries, set aside.
Cut remaining berries in half; toss with sugar and spread on lined sheet.
Freeze about 30 minutes until partially frozen.
Crust: Process pretzels and sugar in food processor to make fine crumbs.
Add butter, pulse until blended.
Press evenly over bottom and sides of pie plate.
Freeze 10 minutes, or until firm.
Clean processor.
Add sugared halved strawberries; process until pureed.
Add remaining ingrediensts (except sliced berries); pulse until smooth.
Transfer to a bowl, stir in sliced strawberries.
Spoon into crust and freeze uncovered at least 6 hours.
Wrap airtight and freeze at least 2 hours more.
To serve, refrigerate about 15 minutes for easier slicing.","url":"https://recipe.bluelayer.org/recipe/34919/frozen-strawberry-margarita-pie"},{"id":"34918","title":"Leaf Pies","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
butter, without salt
water, bottled, generic
salt, table","directions":"Combine the two flours in a bowl, and then take the margarine that you just took out of the fridge and put it in the center.
Using a bench scraper or dough scraper, combine using a cutting motion until you get 1.5 cm wide pieces.
Sprinkle the flour on top as you cut.
If you are using unsalted margarine, add the salt as well at the beginning.
Once the margarine and dry ingredients have been combined, add in the water all at once and bring together using the scraper to form the dough.
It's best if you don't use your hands (the heat from your hands will interfere with making the dough).
Take the dough out of the bowl and gently punch the dough flat.
Cut it in half, and put one on top of the other.
Do this 2 more times.
Cover it with plastic wrap, etc.
and then let it rest in the fridge for 30 minutes.
Once it's done, transfer the dough to a flour dusted working surface and roll the dough out with a rolling pin into a rectangular shape.
Fold the dough into thirds.
Cover it with plastic wrap again and then let it rest in the fridge once more.
This time, let it rest for 20 minutes.
Repeat Steps 4 and 5 three more times.
You will use half of the dough to make the leaf pies.
Roll the dough out till it's about 2 mm thick (approximately), and cut the dough using a round cookie cutter.
This time, I used a 10 cm cutter with a wavy edge.
Put the sugar on top of parchment paper, etc.
Take the dough that you have cut and lightly roll them out into oval shapes with a rolling pin.
This makes the sugar stick to the underside.
Flip the dough over, and make markings on it like a leaf vein using the back side of a kitchen knife.
Be sure to press down firmly.
It's fine if you cut through a bit.
Arrange them on a baking tray and, if you can, chill them in a cool room or in the refrigerator for several minutes.
Bake them at 230C for 4-5 minutes and then at 200C for 7-8 minutes.
Keep and eye on it while it's baking and adjust your baking time as necessary.
On the left here is a music note-shaped pie.
Instead of regular sugar, this time I used raw cane sugar for it.
On the right side is the leaf I made using the last bit of the dough that was left over.","url":"https://recipe.bluelayer.org/recipe/34918/leaf-pies"},{"id":"34915","title":"Coconut Oat Bars","ingredients":"butter, without salt
sugars, brown
syrups, corn, light
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cherries, sweet, raw","directions":"Lightly grease a 12 x 9 inch pan with pam.
Heat the butter, raw sugar, and light corn syrup in a large pan over low heat until just melted.
Stir in the oats, shredded coconut, and candied cherries and mix well until evenly combined.
Place the mixture on the prepared pan.
Spread evenly across the pan and level the surface by pressing with a spatula.
Bake in a preheated oven 325F for about 30 minutes, or until golden.
Remove from oven and let cool for 10 minutes.
Cut the mixture into 16 pieces using a sharp knife.
Carefully transfer the squares to wire rack and cool completely.
TIP: Best stored in an airtight container and eaten within 1 week.
They can also be frozen for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/34915/coconut-oat-bars"},{"id":"34910","title":"Caramel Popcorn","ingredients":"syrups, corn, light
salt, table
butter, without salt
sugars, brown
leavening agents, baking soda
vanilla extract
snacks, popcorn, air-popped (unsalted)","directions":"Preheat oven to 250 degrees F (95 degrees C).
Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter.
Stir in brown sugar, corn syrup and salt.
Bring to a boil, stirring constantly.
Boil without stirring for 4 minutes.
Remove from heat and stir in baking soda and vanilla.
Pour in a thin stream over popcorn, stirring to coat.
Place in two shallow baking pans or dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour.
If you like chewy popcorn, bake for less time.
Remove from oven and let cool completely before breaking into pieces.","url":"https://recipe.bluelayer.org/recipe/34910/caramel-popcorn"},{"id":"34907","title":"No Sugar Added Apple Pie","ingredients":"apples, raw, with skin
orange juice, raw
lemon juice, raw
spices, cinnamon, ground
water, bottled, generic
cornstarch","directions":"Clean, Peel and Dice some of the apples (2-3) and add to a 2 quart saucepan.
Add orange juice, lemon juice and cinnamon.
Allow to \"stew\" on medium heat for 5 minutes.
This will make the apples soft and sweeten naturally in their juices.
Clean, peel and slice the rest of the apples and put the lid on with the heat on low for an additional 5 minutes.
Turn off the heat and mix the corn starch and water in a separate cup.
Add to apples and stir.
This will prevent the apple mix from being too thin and gloopy during the cutting process.
Add to the bottom crust of your favourate pie crust (be sure to perforate it with a fork first!
), add filling and the top layer of dough.
Since the filling is still hot, the cooking time will be cut down; bake at 450 degrees for 25-30 minutes.
This pie is easily prepared and frozen to be cooked later.","url":"https://recipe.bluelayer.org/recipe/34907/no-sugar-added-apple-pie"},{"id":"34898","title":"Mimi's Down East Blueberry Pie","ingredients":"blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground
lemon juice, raw
butter, without salt","directions":"Line an 8\" pie plate with crust.
Pour in the blueberries.
Mix together the rest of the ingredients and scatter over the blueberries.
Dot with pieces of the butter.
Put the top crust on.
Bake at 450 dgrees for 10 minutes; then reduce to 350 degrees and continue baking for another 35-40 minutes or till done.","url":"https://recipe.bluelayer.org/recipe/34898/mimis-down-east-blueberry-pie"},{"id":"34889","title":"Chocolate Crumb Pie Shell","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, granulated","directions":"Mix ingredients until thoroughly blended.
Press into a 9\" pie pan.
Bake at 375F degrees for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/34889/chocolate-crumb-pie-shell"},{"id":"34885","title":"Brittle with Pumpkin Seeds and Cranberries","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
salt, table
leavening agents, baking soda
vanilla extract
seeds, pumpkin and squash seeds, whole, roasted, without salt
cranberries, dried, sweetened
pascha, organic bitter-sweet dark chocolate chips,","directions":"Lightly oil two 15 1/2-inch-long jelly roll pans or a clean, flat work surface, preferably of marble or another cool material.
Place the butter in a large heavy-bottomed saucepan over medium heat.
When melted, stir in the sugar and corn syrup and raise the heat to high.
Clip a thermometer to the side of the pan and cook, stirring constantly, for about 4 minutes, or until the mixture comes to a boil.
Continue to boil, stirring constantly, for about 15 minutes, or until the mixture is golden brown and registers 315F on the thermometer.
Remove from the heat and stir in the salt and baking soda, taking care, as the soda will cause the mixture to boil up.
Stir in the vanilla.
Add the pumpkin seeds and cranberries, stirring to thoroughly blend.
Pour an equal amount of the hot mixture into each oiled pan (or onto the oiled surface), spreading it out to about 1/4 inch thick with an offset spatula.
When the brittle has set, use a sharp chefs knife to crack it into individual pieces.
Place one or two wire racks on parchment paper.
Place the tempered chocolate in a warmed bowl and, using tongs, dip each piece of brittle into the chocolate, lifting it up to allow the excess chocolate to drip off.
Place the chocolate-dipped brittle on the wire racks to set.
You may have to dip a couple of times to completely cover the candy.
You may also dip only half of each piece.
If so, dip on the bias for a more attractive pattern.
Let stand for about 30 minutes, or until the chocolate has hardened completely.
Serve immediately or store layered in an airtight container, for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/34885/brittle-with-pumpkin-seeds-and-cranberries"},{"id":"34875","title":"Chocolate Peanut Toffee","ingredients":"butter, without salt
sugars, granulated
salt, table
oil, corn, peanut, and olive
pascha, organic bitter-sweet dark chocolate chips,","directions":"Butter baking pan and put on a heatproof surface.
Bring butter, sugar, and salt to a boil in a 4- to 5-quart heavy pot over medium-high heat, whisking until smooth, then boil, stirring occasionally, until mixture is deep golden and registers 300F (hard-crack stage; see Kitchen Notebook, page 240) on thermometer, 15 to 20 minutes.
Immediately stir in whole peanuts, then carefully pour hot toffee into center of baking pan.
Spread with spatula, smoothing top, and let stand 1 minute, then immediately sprinkle chocolate on top.
Let stand until chocolate is melted, 4 to 5 minutes, then spread over toffee with cleaned spatula.
Sprinkle evenly with chopped peanuts, then freeze until chocolate is firm, about 30 minutes.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/34875/chocolate-peanut-toffee"},{"id":"34871","title":"Raspberry Chocolate Cake (Vegan)","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
leavening agents, baking soda
salt, table
cocoa, dry powder, unsweetened
oil, olive, salad or cooking
raspberries, raw
vanilla extract
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vinegar, cider
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt
soymilk, original and vanilla, unfortified
sugars, powdered
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"For the cake:.
Preheat your oven to 350'F.
Grease and flour two 8\" baking pans.
Mix the first 5 ingredients together, then combine the wet ingredients in a separate bowl and mix into the dry.
I used my Kitchen Aid mixer to do this as it really beats the batter good.
Beat for 1-2 minutes until everything is blended.
I found the batter to be quite watery.
Pour into your prepared pans and bake on the middle rack in your oven for about 30 minutes.
Use a toothpick to test the middle, if it comes out clean then the cakes are done.
Allow the cakes to cool for about 10 minutes and then invert onto wire racks and cool completely.
For the Butter Cream:.
Cream the margarine and soy milk together in a mixer bowl.
Add half the powdered sugar and blend well.
Add the remaining ingredients and beat with the electric mixer until light and fluffy.
To Assemble the Cake.
Once the cakes are cooled, place one of the cakes onto a serving plate and top with about 1/2 cup of your fruit preserves.
Spread one side of the other cake with the butter cream frosting and put the two pieces together so the frosting and preserves are in the middle of the cake.
You might want to add fresh fruit inside, but that's up to you.
Frost the top and sides of the cake and enjoy.
Bon Appetit!
Tip: You can increase the decadence by eliminating the apple sauce and use 3/4 cup of oil, or decrease the fat by eliminating the oil all together and add an extra 1/4 cup of apple sauce.
This will lighten the calories but make the cake heavier.","url":"https://recipe.bluelayer.org/recipe/34871/raspberry-chocolate-cake-vegan"},{"id":"34870","title":"Chocolate Vodka Sauce","ingredients":"cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
syrups, corn, light
vanilla extract
candies, semisweet chocolate
alcoholic beverage, distilled, vodka, 80 proof","directions":"Combine the cream, milk, butter and corn syrup in a small, heavy saucepan over a moderate heat.
Cook, stirring gently, until a thin glaze develops on top.
Do not boil.
Add the vanilla extract and chocolate (a few pieces at a time) while continuing to stir until all the chocolate has melted and the mixture is smooth.
Stir in the vodka
Remove from the heat and cool.
Top your favorite dessert with it!","url":"https://recipe.bluelayer.org/recipe/34870/chocolate-vodka-sauce"},{"id":"34864","title":"Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground","directions":"Heat oven to 425F.
Mix sugar and cinnamon.
Mix sugar-cinnamon mixture gently through the apples and set aside.
For the crust, mix the flour and salt together.
Add the oil, mixing with a fork or pastry blender until it looks like fine crumbs.
Sprinkle the milk and gently mix inches.
Gather the dough together so that it forms a ball.
Do not over-handle the dough as you will end up with a tough pastry.
Divide pastry in half, and roll between two strips of waxed paper.
(If you moisten your surface with a damp cloth, the waxed paper will not slip around.
).
Roll in a circle about 12 inches in diameter.
Peel the top sheet of waxed paper off the pastry, gently fit the crust in a 9-inch pie pan (crust down), and gently peel off the paper.
If you like, you can trim the crust leaving about 1/2 inch overhanging.
Heap your apple filling into the pastry-lined pan.
(If you are using frozen filling, you may want to add 1 tablespoons cornstarch just in case the filling is too juicy -- no one likes a soggy pie!
).
Roll top crust the same way as the bottom crust and place over the filling, trimming about 1/2 inch beyond the pan rim.
Fold the crust under and flute or use whatever decorative edging you like.
The easiest way is to just take the tines of a fork and seal the two crusts together, working around the pie pan and then trim the excess.
Cut some slits in the top crust to let steam escape.
Cover the edges of the crust with a strip of aluminum foil to prevent over-browning of the edges.
Set the pie on a pizza tin or a pan to collect any juices that might overflow.
Bake 50 minutes, then remove the strips of aluminum foil and bake 10 more minutes.","url":"https://recipe.bluelayer.org/recipe/34864/apple-pie"},{"id":"34863","title":"Cashew Macadamia Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw
nuts, macadamia nuts, raw
butter, without salt
sugars, granulated
syrups, corn, light","directions":"Line 9-inch square pan with foil, extending foil over edges of pan; butter foil.
Cover bottom of prepared pan with chocolate chips.
Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
Pour mixture over chocolate chips in pan, spreading evenly.
Cool.
refrigerate until chocolate is firm.
Remove from pan; peel off foil.
Break into pieces.
Store tightly covered in cool, dry place.
About 1-1/2 pounds candy.","url":"https://recipe.bluelayer.org/recipe/34863/cashew-macadamia-crunch"},{"id":"34862","title":"Rum and Raisin Cream Pie","ingredients":"water, bottled, generic
raisins, seeded
cream, whipped, cream topping, pressurized
candies, caramels
vanilla extract
alcoholic beverage, distilled, rum, 80 proof
sugars, granulated","directions":"Soften raisins in water.
Once softened, drain and discard water.
If using fresh cream, whip until stiff then fold in caramel, vanilla and rum.
Lay 1/2 the cookies in a 9x9 pie dish.
Spread 1/2 the cream mixture over the cookies.
Sprinkle 1/2 raisins over the cream.
Repeat the layers.
Refrigerate overnight.","url":"https://recipe.bluelayer.org/recipe/34862/rum-and-raisin-cream-pie"},{"id":"34860","title":"Peanut Butter Rice Krispies Cake","ingredients":"syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
pascha, organic bitter-sweet dark chocolate chips,
margarine, regular, 80% fat, composite, stick, without salt","directions":"Heat corn syrup and sugar.
Add peanut butter and mix.
Remove from flame and add Rice Krispies.
Spread into 9x13-inch pan.
Melt chocolate chips and margarine.
Spread over Rice Krispie mixture.
Freeze.
Thaw slightly before cutting and serving.","url":"https://recipe.bluelayer.org/recipe/34860/peanut-butter-rice-krispies-cake"},{"id":"34854","title":"Harvest Pumpkin Ball Recipe","ingredients":"pumpkin, raw
candies, caramels
snacks, popcorn, air-popped (unsalted)
water, bottled, generic
salt, table","directions":"Combine water, pumpkin pie spice and salt in top of double boiler; mix well.
Add in caramels; heat over warm water, stirring often, till smooth.
Pour mix over popped corn in large bowl; toss till kernels are well coated.
With lightly buttered hands, form into ball.
Use green gumdrop to make stem.","url":"https://recipe.bluelayer.org/recipe/34854/harvest-pumpkin-ball-recipe"},{"id":"34847","title":"Toffee","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds","directions":"Prepare a large cookie sheet or jelly roll pan by coating it with butter.
Melt butter in a heavy 2-quart saucepan.
Add sugar, corn syrup and water and cook until hard crack stage (300 degrees F or, as Mom says, cook until it is the same color as an old penny).
Immediately pour onto prepared pan.
Wait only a couple minutes for it to solidify then, while its still warm, spread milk chocolate on top.
Allow the heat of the toffee to melt the chocolate then spread chocolate with a spatula.
Sprinkle almonds on top and lightly press into melted chocolate.
When completely cool, break into pieces and store in a covered container.","url":"https://recipe.bluelayer.org/recipe/34847/toffee"},{"id":"34837","title":"Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add flour salt and baking powder in a mixing bowl.
Stir together.
Add butter and mash in with a fork until you have crumbles.
Add milk and mix well.
Flour hands and kneed a few times.
Either roll out and cut with a biscuit cutter or glass or tear off a piece of dought roll in your palms and pat flat.
Place biscuits on a baking pan and bake at 475 for 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/34837/biscuits"},{"id":"34826","title":"Old Fashioned Raisin Pie","ingredients":"water, bottled, generic
raisins, seeded
lemon juice, raw
sugars, brown
nuts, walnuts, english
cornstarch
butter, without salt
orange juice, raw","directions":"Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle.
Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate.
Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan.
Stir in the water and lemon juice.
Cook over medium heat, stirring constantly, until the mixture boils and thickens.
Remove from the heat and stir in the walnuts.
Turn the mixture into the pastry-lined pie plate and dot with the butter.
Roll out the remaining pastry to an 11-inch circle.
Place the top crust over filling and trim the edge to 1-inch beyond the rim.
Fold the top crust under the bottom crust and form a ridge.
Flute the edge and cut steam vents in the top crust.
Bake in a preheated 400 degree F. oven for 30 minutes or until the crust is a golden brown and the filling is bubbly.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/34826/old-fashioned-raisin-pie"},{"id":"34824","title":"Italian Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
water, bottled, generic
salt, table
spices, cumin seed
spices, oregano, dried","directions":"cut potatoes into pieces and place in pyrex container.
mix rest of ingredients and pour over potatoes.
bake at 359 until potatoes are tender (about 40 min).
Mix a couple of times for even cooking.","url":"https://recipe.bluelayer.org/recipe/34824/italian-potatoes"},{"id":"34781","title":"Hg's Planet Hungrywood Sweet&cap'n Crunchy Chicken-Ww Pts=4","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spices, onion powder
spices, garlic powder
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
egg substitute, powder
mustard, prepared, yellow
honey","directions":"Place Fiber One in a blender or food processor, and grind to a breadcrumb-like consistency.
Set aside.
Put Cap'n Crunch in a sealable plastic bag and seal.
Using a rolling pin or a can, coarsely crush cereal through the bag.
In a wide bowl, combine Fiber One crumbs, crushed Cap'n Crunch, onion powder, garlic powder, salt, and pepper.
Mix well and set aside.
Place chicken tenders in a separate medium bowl.
Pour egg substitute over the chicken, and flip chicken to coat.
Shake off any excess egg substitute, and then coat chicken in the cereal mixture.
Bring a large pan sprayed with nonstick spray to medium heat on the stove .
Place coated chicken pieces gently into the pan, spacing them out as much as possible.
Cook for 5 minutes, and then carefully flip pieces over.
Cook for about 4 additional minutes, until chicken is cooked through.
Combine the Dijonnaise and honey mustard in a small dish, and mix well for a tasty dipping sauce.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/34781/hgs-planet-hungrywood-sweet-capn-crunchy-chicken-ww-pts-4"},{"id":"34773","title":"Maple-Glazed Carrots","ingredients":"water, bottled, generic
carrots, raw
butter, without salt
sugars, granulated
salt, table
syrup, maple, canadian
sugars, brown
parsley, fresh","directions":"Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot.
Bring to boil.
Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes.
Drain.
(Can be prepared 3 hours ahead.
Let stand at room temperature.)
Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat.
Add maple syrup and brown sugar and stir until sugar dissolves.
Add carrots and cook until heated through, about 5 minutes.
Season with salt and pepper.
Transfer carrots to large bowl.
Sprinkle with parsley and serve.","url":"https://recipe.bluelayer.org/recipe/34773/maple-glazed-carrots"},{"id":"34752","title":"Basic Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"COmdbine all dry ingredients and cut in butter.
refrigerate for 1/2 hour or until firm.
Roll out to desired shape and bake at 350 degrees for 10 minute.","url":"https://recipe.bluelayer.org/recipe/34752/basic-pie-crust"},{"id":"34743","title":"Baked Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
sweetener, syrup, agave
oil, sesame, salad or cooking
spices, garlic powder
spices, ginger, ground
seeds, sesame seeds, whole, dried","directions":"Preheat oven to 350 degrees F (175 degrees C).
Lightly oil a large baking sheet.
Gently press tofu pieces to release as much water as possible.
Arrange tofu on the prepared baking sheet.
Whisk soy sauce, agave nectar, sesame oil, garlic, and ginger together in a bowl until marinade is evenly combined.
Brush half of the marinade over tofu pieces.
Bake in the preheated oven for 30 minutes.
Flip tofu and brush remaining marinade over tofu.
Sprinkle sesame seeds over tofu.
Continue baking until tofu is crisp, about 30 minutes more.
Transfer tofu to a wire rack using a spatula; cool.","url":"https://recipe.bluelayer.org/recipe/34743/baked-tofu"},{"id":"34729","title":"Whole Wheat Pocket Bread","ingredients":"wheat flour, white, all-purpose, unenriched
honey
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a large bowl, mix 2 cups flour and yeast.
Mix the honey in the warm water.
Add the water to the flour mixture and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
(Or beat 150 strokes by hand.)
Stir in enough flour to make soft dough.
Turn out onto a lightly floured board.
Knead until smooth and elastic, about 8-10 minutes, adding more flour if it is too sticky.
Place in bowl.
Cover and let rise in a warm place until doubled in bulk, about 1 hour.
Punch dough down, turn onto lightly floured board.
Cover, let rest 30 minutes.
Divide dough into 10 equal pieces.
Shape each into a ball.
On a lightly floured board, roll each ball into a 6 inch circle.
Place on a lightly floured baking sheet.
Bake on bottom rack of preheated 450F oven.
Bake about 5 minutes.
Tops will not be brown.
To brown tops, place under broiler 3 inches from heat, for 1 minute.","url":"https://recipe.bluelayer.org/recipe/34729/whole-wheat-pocket-bread"},{"id":"34727","title":"My Favorite Marinade","ingredients":"soy sauce made from soy (tamari)
sauce, worcestershire
vinegar, red wine
sugars, granulated
spices, garlic powder
spices, pepper, black
spices, ginger, ground","directions":"Combine all ingredients in small bowl.
Whisk together until sugar is dissolved.
Place meat in container for marinating.
Using a fork, pierce meat at 1/2 inch intervals.
Pour marinade over meat.
Let meat soak in marinade at least 30 minutes per side.
For less tender cuts of meat, allow to marinate longer.
I normally marinate most beef cuts 2 hours, pork or venison cuts 1 1/2 hours and poultry 1- 1 1/2 hours.
Discard marinade after use.","url":"https://recipe.bluelayer.org/recipe/34727/my-favorite-marinade"},{"id":"34714","title":"Mom's Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat","directions":"Double Crust Pie - not 2 singles for 2 singles double recipe below.","url":"https://recipe.bluelayer.org/recipe/34714/moms-pie-crust-recipe"},{"id":"34708","title":"Brown SugarPecan Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, salted
sugars, brown
vanilla extract
nuts, pecans","directions":"In a small bowl, whisk together the flour and salt.
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and brown sugar on medium speed just until completely smooth and no streaks of butter remain.
Mix in the vanilla.
Add the flour mixture and beat until completely incorporated.
Stir in the pecans.
Turn out the dough onto a sheet of plastic wrap and form it into a 4 1/2 by 6-inch (11 by 15-cm) rectangle about 1 inch (3 cm) thick.
Wrap the dough tightly and refrigerate until chilled and firm, at least 1 hour.
Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
Line 2 baking sheets with parchment paper or silicone baking mats.
Cut the rectangle of dough lengthwise into 2 equal pieces.
Cut each half crosswise into rectangles 1/4 inch (6 mm) wide.
Place the cookies 1 inch (3 cm) apart on the prepared baking sheets.
Bake, rotating the baking sheets midway through baking, until the cookies are deep golden brown, about 15 minutes.
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
The dough can be refrigerated for 4 days, or frozen for up to 1 month.
Shortbread is always best the day its baked, but these can be kept in an airtight container for up to 4 days.
Its become au courant to use delicate sea salt, such as fleur de sel, on cookies to accentuate the butter flavor.
Flick a few grains onto each cookie before baking and gently press them in.
I often dip these shortbreads in chocolate.
Once the cookies are cool, chop and melt 4 ounces (115 g) of bittersweet or semisweet chocolate in a bowl set over a saucepan of simmering water.
Dip one half of each cookie in the chocolate then sweep off some of the excess.
Let the chocolate-dipped cookies rest on a baking sheet lined with parchment paper or plastic wrap until the chocolate sets.","url":"https://recipe.bluelayer.org/recipe/34708/brown-sugarpecan-shortbread"},{"id":"34705","title":"Vickys Cheese Straws, Gluten, Dairy, Egg & Soy-Free","ingredients":"rice flour, white, unenriched
cornstarch
sorghum flour, refined, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, paprika
spices, pepper, red or cayenne
butter, without salt
cheese, parmesan, hard","directions":"Preheat the oven to gas 6 / 2000C / 400F and line a baking sheet
Mix the flour, starches and other dry ingredients together
Add the butter and cheese and mix by hand to form a dough
Break pieces off and roll into a straw shape
Place on the baking sheet and bake for around 9 - 12 minutes or until lightly golden
You can form balls and flatten them too.
Give them an extra few minutes to bake
Let cool on a wire rack once firmed up enough to move them
Best eaten the same day.
Dough can be frozen.
The baked cheese straws/biscuits can be firmed up again with a few minutes back in the oven at the same temp","url":"https://recipe.bluelayer.org/recipe/34705/vickys-cheese-straws-gluten-dairy-egg-soy-free"},{"id":"34702","title":"Kartoffelsalat - German Potato Salad","ingredients":"potatoes, raw, skin
bacon, meatless
oil, olive, salad or cooking
vinegar, distilled
sugars, granulated
salt, table
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw
chives, raw","directions":"Place unpeeled potatoes in cold salt water and bring to a boil.
Boil gently until potatoes are tender, but still firm.
Do not overcook.
Pour off the boiling water and allow potatoes to cool until easy to handle.
(The drained, unpeeled Potatoes can also be placed in a refrigerator overnight).
Peel cooled potatoes, slice, then place in a large bowl.
Slowly saute the bacon in a skillet until the bacon pieces are crisp and golden brown.
Do not burn the bacon and do not drain the fat in the skillet.
Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper.
Pour this mixture over the sliced potatoes in the bowl.
Add the green onions and the chives.
Gently toss the potatoes so all ingredients are evenly blended.
Taste and adjust seasonings, if necessary.","url":"https://recipe.bluelayer.org/recipe/34702/kartoffelsalat-german-potato-salad"},{"id":"34694","title":"Best Cinnamon Rolls. Period!","ingredients":"sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"heat oven to 425 degrees.
Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan.
To make filling: Combine sugars, spices, and salt in small bowl.
Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
To make dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl.
Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl.
Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed.
Transfer dough to lightly floured work surface and knead until just smooth.
Pat dough with hands into 12 by 9-inch rectangle.
Fill, roll, cut, 9 pieces and arrange buns in buttered cake pan.
Brush with 2 tablespoons remaining melted butter.
Bake until edges are golden brown, 23 to 25 minutes.
Cool about 5 minutes before icing.
To make icing and finish buns: Whisk cream cheese and buttermilk in large bowl until thick and smooth.
Sift confectioners' sugar over; whisk until smooth glaze forms.
Spoon glaze evenly over buns; serve immediately.","url":"https://recipe.bluelayer.org/recipe/34694/best-cinnamon-rolls-period"},{"id":"29382","title":"Graveyard Crunch","ingredients":"syrup, maple, canadian
butter, without salt
spices, cinnamon, ground
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
candies, marshmallows
corn, sweet, white, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300F.
Place syrup, butter and cinnamon in large microwaveable bowl.
Microwave on HIGH 1 min.
; stir until butter is completely melted.
Add cereal and peanuts; mix lightly.
Spread into lightly greased 15x10x1-inch baking pan.
Bake 30 min., stirring after 15 min.
Cool completely.
Break into pieces; place in large bowl.
Add marshmallows and candies; mix lightly.
Store in tightly covered container at room temperature.","url":"https://recipe.bluelayer.org/recipe/29382/graveyard-crunch"},{"id":"22613","title":"Pecan Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
salt, table
nuts, pecans","directions":"Cream the butter and sugar in a standing mixer.
Slowly add flour, then salt.
Fold in pecan pieces.
Roll dough into ball shape, wrap in plastic, and refrigerate for 30 minutes.
On floured surface, roll dough out to 1/4-inch thickness.
Cut into desired shapes (squares and triangles are my favorite, but a round cookie cutter can be used).
Transfer cut out dough to ungreased cookie sheet.
Prick with fork and chill again for 20 minutes.
Preheat oven to 350 degrees F.
Bake 20 minutes or until edges are lightly browned.","url":"https://recipe.bluelayer.org/recipe/22613/pecan-shortbread"},{"id":"14007","title":"Rum Balls","ingredients":"nuts, walnuts, english
cookies, vanilla wafers, lower fat
sugars, powdered
alcoholic beverage, distilled, rum, 80 proof","directions":"In a food processor combine walnuts, vanilla wafers and 1 cup of the powdered sugar; pulse several times to mix well.
Add rum, a little at a time, just until moistened and it forms a soft pliable dough.
Turn out dough onto work surface lightly dusted with confectioners' sugar.
Dust your hands lightly with confectioners' sugar, pull off walnut-sized pieces and roll them between your palms to form compact balls.
Roll again in confectioner's sugar to coat.","url":"https://recipe.bluelayer.org/recipe/14007/rum-balls"},{"id":"12579","title":"Roasted Nut and Raisin Flutes","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
nuts, hazelnuts or filberts
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"For the starter: Combine the starter ingredients, cover, and let rise at cool room temperature overnight, until expanded and bubbly.
Place the hazelnuts in an ungreased 9\" x 13\" pan.
Bake in a preheated 350F oven for 24 minutes, or until theyre a light golden brown.
Set them aside.
(If youre using walnuts, bake them for about 12 minutes.)
Combine the starter, flour, salt, water, and yeast, mixing and kneading to make a soft dough.
Knead for several minutes; the dough will be sticky, but try to avoid adding more flour.
Place the dough in a lightly greased bowl, cover, and let rise for 45 minutes.
Gently deflate the dough, turn it over, and let it rise an additional 45 minutes.
Knead the nuts and raisins into the dough.
Yes, this is a LOT of fruit and nuts to try to knead in; just keep working at it.
The finished breadsticks are more fruit and nuts than dough!
Divide the dough into 12 equal pieces.
Working on a floured surface, stretch and roll the pieces 10\" long.
Place flutes 2\" apart on two lightly greased or parchment-lined baking sheets, six to a sheet.
Cover with lightly greased plastic wrap, and let rise for 2 hours at room temperature.
Preheat the oven to 375F
Bake the flutes for 10 minutes.
Gently lay a sheet of aluminum foil over each pan.
Bake for an additional 20 to 25 minutes, rotating the pans in the oven (top to bottom, bottom to top) midway through the baking time.
The finished flutes will be set and barely beginning to turn golden.
Remove them from the oven, and cool on a rack.
Yield: a dozen 10\" flutes.
Note: To avoid the potential of burned raisins on the bottom of the flutes, bake each pan separately, placing it in the upper third of the oven.
Or bake pans at the same time, but for 30 minutes only, even if the flutes havent yet begun to brown.","url":"https://recipe.bluelayer.org/recipe/12579/roasted-nut-and-raisin-flutes"},{"id":"34682","title":"Low Carb Peanut Butter Pie","ingredients":"nuts, almonds
nuts, walnuts, english
butter, without salt
water, bottled, generic
sugars, granulated
peanut butter, smooth style, without salt
cheese, parmesan, hard
cream, fluid, heavy whipping
sugars, granulated
cream, fluid, heavy whipping","directions":"Mix together the crust ingredients, press into a pie tin and bake 10 minutes at 350 degrees F.
Mix together the peanut butter and cream cheese.
Add the heavy cream and Splenda and mix thoroughly.
Spoon the filling into the pie crust.
Cover and chill overnight.
Serve with whipped cream.","url":"https://recipe.bluelayer.org/recipe/34682/low-carb-peanut-butter-pie"},{"id":"34679","title":"Char Sui Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soy sauce made from soy (tamari)
honey
salt, table
sauce, oyster, ready-to-serve
rice, white, long-grain, regular, unenriched, cooked without salt
sauce, hoisin, ready-to-serve
spices, pepper, black","directions":"Cut the pork into slices about 1/2 to 1 thick.
Prick all over both sides with a fork.
Line a roasting pan with foil.
Place the pork in a single layer in the bottom of the pan.
In a small bowl, whisk together all remaining ingredients and pour over the meat.
Cover with plastic wrap and let marinate 2 to 4 hours.
Heat the oven to 450F
Place the roasting pan on a rack in the middle and roast for about 25 minutes.
Turn the meat over and baste every 5 to 6 minutes.
If the sauce dries out, add some boiling water to the pan.
Some of the sauce may burn in the pan, but the meat should be fine.
Check for doneness by removing one piece of pork and slicing in the middle to see if it is cooked through.
Remove from the pan to cool.","url":"https://recipe.bluelayer.org/recipe/34679/char-sui-pork"},{"id":"34675","title":"Lazy Black Berry Peach Pie","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
peaches, yellow, raw
blackberries, raw","directions":"Cream butter and sugar.
Sift together dry ingredients, add alternately with milk to the butter mixture.
Fold in peaches.
Pour into a baking dish.
Top with berries.
Bake at 375 degrees F for 45 minutes until a toothpick comes out clean.
Scoop into bowls and pour a bit of cream over top if you wish.","url":"https://recipe.bluelayer.org/recipe/34675/lazy-black-berry-peach-pie"},{"id":"34670","title":"Pastry for 9-Inch Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"In food processor, blend flour and salt.
Add butter and shortening; pulse until mixture resembles coarse crumbs with some pea-size pieces.
Sprinkle in water, 1 tablespoon at a time, pulsing until clumps begin to form.
(Or, in large bowl, mix flour and salt.
With pastry blender or 2 knives used scissors-fashion, cut in butter and shortening until mixture resembles coarse crumbs.
Add water, mixing lightly with a fork after each addition, until dough just forms clumps.)
Shape dough into disk; wrap in plastic wrap and refrigerate 30 minutes or overnight.
(If overnight, let stand 30 minutes before rolling.)","url":"https://recipe.bluelayer.org/recipe/34670/pastry-for-9-inch-pie"},{"id":"34664","title":"Nepenthe Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table
cream, fluid, heavy whipping","directions":"Combine the flour, butter, sugar, and salt in a food processor and pulse until the butter resembles small peas.
Drizzle in the cream a little at a time, pulsing until the dough just comes together.
Add more cream if needed.
(To make by hand, cut the butter into the dry ingredients until it resembles small peas, using a pastry cutter.
Sprinkle with the cream and work the dough together using a wooden spoon or rubber spatula.)
Turn the dough out onto a clean work surface and gently pat it into a flat disk.
Wrap in plastic and chill for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/34664/nepenthe-pie-dough"},{"id":"34658","title":"My Pumpkin Pie Oatmeal","ingredients":"water, bottled, generic
oats
pumpkin, raw
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Bring water to rapid boil in medium sized saucepan.
Add oatmeal, and cook two minutes, stirring frequently.
Remove from heat, and add pumpkin.
Remove to serving bowls, and add milk, if using.
Sprinkle with cinnamon.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/34658/my-pumpkin-pie-oatmeal"},{"id":"34649","title":"Hazelnut Praline","ingredients":"sugars, granulated
nuts, hazelnuts or filberts","directions":"Lightly oil a large baking sheet.
In a small heavy saucepan, combine the sugar with 2 tablespoons of water.
Cook over high heat, stirring, until the sugar dissolves.
When the mixture starts to boil, stop stirring and cook undisturbed until a light amber caramel forms.
Add the nuts and stir to coat.
Pour onto the baking sheet and let cool until hard, at least 10 minutes.
Break the praline into small pieces and pulse in a food processor until ground to a fine powder.","url":"https://recipe.bluelayer.org/recipe/34649/hazelnut-praline"},{"id":"34647","title":"Smoked Pulled Pork","ingredients":"spices, paprika
spices, pepper, black
sugars, brown
salt, table
mustard, prepared, yellow
spices, garlic powder
spices, onion powder
spices, pepper, red or cayenne
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Combine dry ingredients, making sure to break up any sugar clumps.
Reserve 1/4 cup of rub for later.
Rub pork with remaining rub and place in large ziplock or aluminum foil and refrigerate overnight or until ready to smoke.
Before smoking pork, re-rub with 1/4 cup of rub.
Let pork come to room temp while smoker heats up to 220-240 degrees, about 45 minutes.
Smoke pork for 3 hours, then to speed up cooking and keep pork moist, wrap pork in heavy duty foil for remainder of smoking time.
Pork will take at least 2 hours per pound to reach an internal temp of 195 degrees.
If smoker cooks too low or if it's taking too long, put the foil-wrapped pork in the oven at 250 degrees to finish.
When pork reaches internal temp of 195 degrees.
Remove from smoker and place a heavy duty towel over foil-wrapped pork for 30 minutes-3 hours.
Shred or pull pork with two forks or your hands, making sure to distribute the seasoned outer pieces with the inner pieces.
Serve with your favorite sauce!","url":"https://recipe.bluelayer.org/recipe/34647/smoked-pulled-pork"},{"id":"34630","title":"ROTI 2000 (Unleavened Baked Vegetable Bread)","ingredients":"shortening, vegetable, household, composite
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
oat bran, raw
salt, table","directions":"Puree the vegetables and yogurt in a blender until smooth.
Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.
Cover with a kitchen towel and rest the dough for at least an hour in a warm place.
Refrigerate for a couple of hours or overnight before using.
Put a cookie sheet on top or middle shelf in the oven, preheat at broil.
(Can also preheat the oven to 500F.)
Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2\" round patties.
Make all the patties and cover with a towel.
Dust a flat surface with little flour.
Roll each patty into a round 5 to 6\" across, about 1/8\" thick.
Note: Roll 5 to 6'Roti' and start baking.
With practice, you'll be able to roll the next batch of'Roti' while the previous one is baking.
Slide 4 to 6'Roti' on the baking sheet in the pre-heated oven.
Make sure that the oven stays hot; open the oven door a little if the oven turns off.
When light brown specks appear on the top (after 1 to 2 minutes), turn each Roti to bake the other side.
It should become fluffy and crisp with light brown patches on both sides.
(Do not over-brown because that makes the Roti hard.)
Bake all Roti this way.
Spread little butter on one side of each'Roti', if desired.
Stack them and wrap in aluminum foil to keep them warm and soft.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/34630/roti-2000-unleavened-baked-vegetable-bread"},{"id":"34626","title":"Bubbly Double Crust Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table","directions":"In mixer bowl measure out first portion of flour with yeast.
In a measuring cup measure water, add milk butter and oil.
Microwave for around 1min30sec until it reaches 125'F.
Use an instant test thermometer.
While it's in the mic measure out the flour, sugar, and salt in another bowl.
Add the 125'F liquid to the flour and yeast in the mixer and mix away.
I use speed 2 on a Kitchenaid stand mixer using a standard dough hook.
Add the large flour portion 1 spoon full at a time till it's absorbed, then add another spoonful.
Use it all up.
If you need a bit more flour at the end to clean the side of the bowl and make the dough not stick add a bit at a time.
Continue kneeding for 10-15minutes.
Once done kneed dough by hand into a ball, cover and let rest 10 minutes.
This gives you time to prepare the pan, ingredients, etc -- I put a pizza stone into a 425'F oven to heat up.
Then I take a baking sheet without sides and put a piece of parchment paper on it.
After resting divide the dough in half.
keep half covered while working with the other.
Roll half out into a 12\" or so circle.
Or a square the size of your pizza stone.
Transfer the dough to the parchment paper on the baking sheet.
Put some shredded mozza cheese into this.
I use part skim milk mozza that is lower in fat.
Roll out the second half of dough the same size and place on top of the first.
Roll and pinch the edge together to seal or use a fork to press together.
If one layer is shorter than the other just stretch it all out and pinch the 2 layers together.
It doesn't have to look good cause it'll be all bubbled when done.
Now poke a few holes around with a fork to release air pockets that will form between the layers.
The less you poke the more bubbled and better it will look.
I prefer to not poke holes and keep an eye on it in the oven.
If a big pocket gets out of hand poke it to release the air.
Cover the top with pizza sauce.
I like sliced tomatoes, cubed ham, and green olives.
Then top with more cheese and pop it in the over.
Slide the parchment paper off the baking sheet and right onto the hot stone.
Cook for 12-14 minutes and it's done.
Slide the parchment off the stone and back onto the sheet to take it out of the oven.
For a BBQ pizza mix half BBQ sauce with half pizza sauce.
Now fry up some cubed chicken then coat with BBQ sauce.
Use this as a topping along with onions, olives, tomatoes, mushrooms, etc -- Whatever you want.
The secret is in the dough.
And the method of using 2 layers of dough with some cheese in between.
It'll bubble up and be like something out of an Italian brick oven.","url":"https://recipe.bluelayer.org/recipe/34626/bubbly-double-crust-pizza"},{"id":"34617","title":"Pita Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine the water, oil, sugar, and salt in a large bowl.
Stir in 1/2 cup of the flour and the yeast.
Add the remaining flour, 1/2 cup at a time, to make a soft dough.
Knead on a lightly floured work surface for 5 minutes, adding more flour as necessary, until the dough is smooth.
Shape into a ball.
Place the dough in a lightly oiled bowl.
Cover with plastic wrap and let stand about 1 hour in a warm place until doubled in volume.
Briefly knead the dough until smooth.
Cut the dough into 8 pieces.
Roll each into a thin oval shape, about 8in (20cm) long.
Brush 2 large baking sheets with oil.
Place 4 ovals onto each sheet.
Cover with oiled plastic wrap and let stand in a warm place for about 20 minutes until the dough has risen slightly.
Preheat oven to 425F (220C).
Brush the tops of the ovals lightly with oil.
Bake for about 10 minutes, until puffed and golden.
Transfer to a wire rack to cool slightly.
Serve warm.
Variation:
Spiced Pitas: Before baking, sprinkle with lightly crushed coriander, cumin, or fennel seeds for a fragrant version, or add 2 tbsp toasted sesame seeds to the dough during the second kneading.","url":"https://recipe.bluelayer.org/recipe/34617/pita-bread"},{"id":"34611","title":"Marinated Cheese Squares","ingredients":"cheese, parmesan, hard
figs, dried, uncooked
parsley, fresh
fresh red onions,
lime juice, raw
spices, pepper, black","directions":"Cut cream cheese into 32 pieces; place in shallow dish.
(cool cream cheese well to make it easier to cut).
Mix remaining ingredients and pour over cheese.
Refridgerate 1 hour.","url":"https://recipe.bluelayer.org/recipe/34611/marinated-cheese-squares"},{"id":"34610","title":"Dees Pumpkin Pie Oatmeal","ingredients":"oats
water, bottled, generic
pumpkin, raw
pumpkin, raw
spices, cinnamon, ground
sugars, granulated
butter, without salt","directions":"bring water to boil.
add pumpkin.
add oats.
add spices.
cook 3 minutes.
add sugar.
cook 2 minutes more stirring a lot make sure it is your thickness cook until it is.
add butter.","url":"https://recipe.bluelayer.org/recipe/34610/dees-pumpkin-pie-oatmeal"},{"id":"34605","title":"Authentic Homemade Puff Pastry","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, without salt
water, bottled, generic","directions":"Take the butter out of the refrigerator and cut into 1 cm cubes.
Combine the dry ingredients and put into a bowl with the butter.
Add the ice water and mix by cutting the butter into the flour, using a pastry cutter or spatula.
(Don't use your hands because the butter will melt).
It should still be a little floury when you're done mixing (like the photo).
Wrap in plastic wrap and rest in the freezer for 30 minutes.
Put the chilled dough on a piece of plastic wrap spread on your work space.
Cover the top of the dough with another piece of plastic wrap.
Roll out the dough with a rolling pin.
Fold the dough over 3 times as in the photo.
Now fold the dough over 3 more times, so that it's about 3 cm thick.
Wrap in plastic wrap and rest in the freezer for about 20 minutes.
Repeat Steps 4 - 6 two or three times.
Any bits of dough that wouldn't come together at first will be smoothly incorporated after you finish these steps.
The dough is finished.
It keeps well in the freezer for 1 month.
The photo shows the dough after I lightly rolled it out and sprinkled granulated sugar on top.
This photo shows the dough from Step 8 after baking in a 220 degrees C oven for 15 minutes.
The crust has lots of layers!","url":"https://recipe.bluelayer.org/recipe/34605/authentic-homemade-puff-pastry"},{"id":"34593","title":"Perfect Pie Crust","ingredients":"butter, without salt
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof
water, bottled, generic","directions":"Cut 12 tablespoons of butter into quarter inch pieces and cut 1/2 cup of vegetable shortening into four pieces.
Freeze for about an hour prior to proceeding with the next steps.
You should also chill your vodka and water.
Set 1 cup of flour aside in a small bowl.
Pulse together the remaining 1 1/2 cups flour, 1 teaspoon salt and 2 tablespoons sugar in a food processor.
You just need to pulse it a couple of times.
Add the butter and shortening into the food processor and process for 15 seconds.
Scrape the sides of the food processor bowl, and press the dough down.
Add the remaining 1 cup of flour and give it 6 quick pulses.
Measure out 1/4 cup of cold water and 1/4 cup of cold vodka.
Transfer the dough from the food processor to a medium sized bowl.
Drizzle the vodka and water mixture over the dough.
Use a spatula to press the dough together.
Divide the dough in half and set each half on a piece of plastic wrap.
Using the plastic as a barrier, use the heel of your hand to press the dough together further.
Wrap the compressed dough in the plastic wrap and refrigerate overnight.
Repeat this process for the remaining half of the dough.
You will have two disks of dough.
Remove one disk of cold dough from the fridge.
Lay a piece of fresh plastic wrap beneath and above the disk of dough.
Roll it out into a 12 inch circle that is about 1/8 inch thick.
Transfer the dough, still covered in plastic wrap, to a cookie sheet.
Place this in the fridge for about an hour.
Repeat with the remaining disk of dough.
When you are ready to use the dough, simply peel away the plastic and there you go!
Bake according to your favorite pie recipe instructions.
Recipe adapted from Americas Test Kitchen.","url":"https://recipe.bluelayer.org/recipe/34593/perfect-pie-crust"},{"id":"34592","title":"Maple-Roast Parsnips","ingredients":"parsnips, raw
oil, olive, salad or cooking
syrup, maple, canadian","directions":"It seems foolish to say preheat the oven, when its frankly going to be on anyway, but if you were cooking this to go alongside say some cold, leftover turkey, when it would be just as good as first time around, then you need a hottish oven, say 400F, and the parsnips would need around 35 minutes in it.
But if youve got the oven on very hot because of the roast potatoes, then you are better off parboiling the parsnips so that they need less time actually in the oven; 15 minutes should be enough to turn them chewy and maple-bronzed.
So, peel the parsnips and halve them crosswise, then halve or quarter each piece lengthwise, so that you have a bundle of spindly shards.
Either blanch these fawn-colored twigs in salted boiling water for 3 or so minutes, or just put them straight into a roasting pan, pour over the oil, smoosh them about and then dribble over the maple syrup and roast until tender and stickily brown.
Be careful as you taste to test: the sugar content of the parsnips, more even than the syrup, make these blisteringly hot.","url":"https://recipe.bluelayer.org/recipe/34592/maple-roast-parsnips"},{"id":"34591","title":"Tofu Whipped Cream","ingredients":"tofu, raw, regular, prepared with calcium sulfate
syrup, maple, canadian
vanilla extract","directions":"Rinse the tofu in cold water and press between several layers of paper or clean cloth towels to squeeze out all water possible.
Break the tofu into small pieces or mash it, and out it in a blender or food processor.
Add the remaining ingredients and blend.
Taste and adjust flavouring if desired, then blend again, if necessary.
Add optional thickener if desired.
Chill and serve.
Use in place of whipping cream, on top of pies etc.","url":"https://recipe.bluelayer.org/recipe/34591/tofu-whipped-cream"},{"id":"34590","title":"Sunflower-Seed Brittle","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
butter, without salt
salt, table
leavening agents, baking soda
seeds, sunflower seed kernels, dried","directions":"Line a large, rimmed baking sheet with parchment paper and lightly oil the paper.
In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil.
Boil over moderate heat until the caramel is golden and registers 320 on a candy thermometer, about 10 minutes.
Remove from the heat and stir in the butter, salt and baking soda.
Stir in the sunflower seeds and quickly spread the mixture on the prepared baking sheet in a thin layer.
Let the brittle stand until completely cool, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/34590/sunflower-seed-brittle"},{"id":"34580","title":"Kookie Brittle","ingredients":"butter, without salt
salt, table
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 375 degrees F (190 degrees C).
Grease one 15x10x1 inch pan (jelly roll pan).
Cream butter and salt and vanilla.
Beat in the sugar until light and fluffy.
Mix in the flour until combined.
Stir in the chocolate chips and pecans.
Pat dough with hands into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 25 minutes or until light brown at the edges.
Cool in pan on a wire rack.
Once cool, break with hands into pieces.","url":"https://recipe.bluelayer.org/recipe/34580/kookie-brittle"},{"id":"34577","title":"Pecan Praline Popcorn Treats","ingredients":"sugars, granulated
butter, without salt
nuts, pecans
vinegar, cider
snacks, popcorn, air-popped (unsalted)","directions":"Oil a 9-inch square baking pan.
Heat sugar in a dry 4-to 5-quart wide heavy pot over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt.
Stop stirring and cook, swirling pot occasionally so sugar melts evenly, until it is a deep golden caramel.
Reduce heat to low.
Stir in butter, pecans, vinegar, and 1/4 teaspoon salt.
When butter is almost melted, add popcorn and stir to coat.
Quickly press mixture into baking pan with a spatula.
Cool completely.
Cut or break into pieces.","url":"https://recipe.bluelayer.org/recipe/34577/pecan-praline-popcorn-treats"},{"id":"34576","title":"Pumpkin Seed Candy","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
honey
butter, without salt","directions":"Heat a large skillet over medium-high heat.
Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
Transfer to a bowl to cool.
Place sugar and honey in a small saucepan.
Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
Add pepitas, and continue cooking until temperature registers 285 on a candy thermometer, 3 to 4 minutes.
Remove from heat, and stir in cold butter.
Let the mixture cool to 240, about 4 minutes.
Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
Spoon a scant tablespoon of the honey mixture into each cup.
Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
Wrap in cellophane.","url":"https://recipe.bluelayer.org/recipe/34576/pumpkin-seed-candy"},{"id":"34572","title":"White Chocolate and Peppermint Cookie Brittle","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
sugars, brown
vanilla extract
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"Preheat oven to 350F and line baking sheet with parchment paper.
Whisk flour, baking soda, and salt in medium bowl.
Whisk melted butter, both sugars, and vanilla in large bowl until smooth.
Stir in flour mixture until just blended.
Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
Transfer dough to prepared sheet.
Press dough into 14x8-inch rectangle, about 3/8 inch thick.
Bake cookie until top is firm and dark golden, about 30 minutes.
Cool on sheet 10 minutes.
Transfer to rack; cool completely.
Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth.
Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie and sprinkle remaining crushed peppermint candies over chocolate.
Drizzle remaining white chocolate over top.
Let stand until white chocolate sets, about 1 hour.
Break cookie into irregular 2- to 3-inch pieces.
(Can be made 2 days ahead.
Store in airtight container at room temperature.
)Makes about 24 pieces.","url":"https://recipe.bluelayer.org/recipe/34572/white-chocolate-and-peppermint-cookie-brittle"},{"id":"34566","title":"Chocolate Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
sugars, granulated
water, bottled, generic","directions":"In a small saucepan, melt the chocolate with the butter over moderately low heat.
Whisk in the sugar, then stir in the boiling water until smooth.
Remove from the heat.
Place a piece of plastic directly on the surface of the glaze and keep warm until ready to use.","url":"https://recipe.bluelayer.org/recipe/34566/chocolate-glaze"},{"id":"34560","title":"Maple Sponge Candy","ingredients":"syrup, maple, canadian
sugars, granulated
vinegar, distilled
leavening agents, baking soda","directions":"Butter a 9 x 9-inch pan and set aside.
In a heavy 2-quart saucepan, combine the syrup, sugar and vinegar.
Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
Continue cooking without stirring until a candy thermometer reads 300F Remove from heat and quickly stir in the soda; mix well.
Pour into prepared pan.
Do not spread.
Cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/34560/maple-sponge-candy"},{"id":"34550","title":"Honey-Mustard Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mustard, prepared, yellow
honey
dill weed, fresh
orange juice, raw","directions":"Step 1 Preparing Honey Mustard sauce
Preheat oven to 400F (200C).
Combine mustard and honey in small bowl.
Stir in grated orange peel and dill.
Refrigerate until ready to use.
If making only a few pieces then refrigerate in airtight container and use when ready.
This low fat recipe stores up to 1 week
Step 2
Line baking sheet with foil.
Place chicken on sheet and coat both sides with mixture prepared in step 1.
Bake for 30 minutes or until no longer pink inside.
Alternate Step
Use skinless chicken breast and bake for a total of 15 minutes turning once at 7 minutes.","url":"https://recipe.bluelayer.org/recipe/34550/honey-mustard-chicken"},{"id":"34545","title":"Easy and Healthy Baby Finger Food Patties","ingredients":"broccoli, raw
cheese, cheddar
bread crumbs, dry, grated, plain
yogurt, greek, plain, nonfat","directions":"Put the broccoli (and bread if you started with bread instead of bread crumbs) in the food processor and chop until it is in small pieces-but not mush.
Add broccoli, cheese and bread crumbs to bowl and then add yogurt until the consistency is firm enough to hold together (the measurement is approximate).
Put on a sprayed baking sheet and bake at 350 until lightly browned (about 20 min).
Let cool then eat!
You can freeze these too!","url":"https://recipe.bluelayer.org/recipe/34545/easy-and-healthy-baby-finger-food-patties"},{"id":"34518","title":"Gluten Free Star Cookies Recipe elanaspantry","ingredients":"nuts, almonds
salt, table
leavening agents, baking soda
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sweetener, syrup, agave
vanilla extract","directions":"In a large bowl, combine almond flour, salt, baking soda and cinnamon
In a smaller bowl, mix together coconut oil, agave and vanilla
Mix wet ingredients into dry, then chill dough in refrigerator for 1 hour
Place dough in between 2 large pieces of parchment paper and roll out until 1/4 inch thick
Remove top piece of parchment paper and cut out cookies with a small star (or any shape) cookie cutter
Using a metal spatula, place stars on a parchment lined baking sheet
Bake at 350 degrees until lightly browned around the edges, 7-10 minutes
Cool completely prior to handling cookies","url":"https://recipe.bluelayer.org/recipe/34518/gluten-free-star-cookies-recipe-elanaspantry"},{"id":"34512","title":"Cheddar Cheese Straws","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, red or cayenne
salt, table
water, bottled, generic","directions":"Preheat oven to 400 degrees F (205 degrees C).
Grease or line a baking sheet with parchment paper.
Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined.
Add water a little bit at a time to make a very stiff dough.
On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks.
Cut sticks into 4 to 5 inch lengths.
Arrange the pieces on the baking sheet.
Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/34512/cheddar-cheese-straws"},{"id":"34511","title":"Easy Strawberry Dessert","ingredients":"strawberries, raw
sugars, granulated
lemon juice, raw
cream, fluid, heavy whipping
sugars, granulated
vanilla extract","directions":"Rinse strawberries carefully, remove stems, cut large berries in bite-sized pieces.
Put in a bowl.
Depending on sweetness of strawberries and your personal tastes sprinkle with about 1 tablespoon sugar and 2 teaspoons lemon juice.
Stir carefully until mixed.
Beat well cooled whipping cream on low until it starts to thicken.
Add sugar (and vanilla) and beat on medium speed until stiff.
Don't overbeat or you'll get sweetened butter and buttermilk.
:)Put cream in a second bowl.
For serving: Put bowls on table together with individual serving bowls, so that everybody might help themselves.
Put some strawberries with juice in an individual bowl and top with as much (or as little) cream as desired.
You can prepare the strawberries a few hours ahead and keep them in the fridge.
Remove one hour before serving so they might get room temperature.
They will develop a lot of juice while sitting in the fridge, if you don't like this, serve within 1 hour of preparation.
Always whip the cream just before serving.","url":"https://recipe.bluelayer.org/recipe/34511/easy-strawberry-dessert"},{"id":"34510","title":"Granola With Raisins, Apples And Cinnamon","ingredients":"nuts, almonds
honey
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
spices, cinnamon, ground
oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
apples, raw, with skin
raisins, seeded","directions":"Preheat the oven to 325F (160C).
Lightly coat a baking sheet with cooking spray.
Spread the almonds on a baking sheet and bake, stirring occasionally, until golden and fragrant, about 10 minutes.
Transfer immediately to a plate to cool.
Raise the temperature of the oven to 350F (180C).
In a small bowl, whisk together the honey, applesauce, vanilla and cinnamon.
Set aside.
In a large bowl, add the oatmeal and bran flakes.
Stir to mix well.
Add the honey mixture and toss with your hands.
Don't break the clumps apart.
Spread the cereal mixture evenly onto a baking sheet.
Place in the oven and, stirring occasionally, bake until golden brown, about 30 minutes.
Remove from the oven and cool slightly.
In a large bowl, combine the cereal mixture, toasted almonds, apple pieces and raisins.
Cool completely.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/34510/granola-with-raisins-apples-and-cinnamon"},{"id":"34502","title":"Chaunanay's Grilled Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, barbecue
salad dressing, italian dressing, commercial, regular","directions":"Rinse chicken and pat dry.
I only use boneless skinless breasts and I cut them into strips, about 2 inches or so wide.
Big enough so they won't fall through the grates on my grill!
But we don't like full breasts -- hahaha.
Mix equal parts Italian dressing and BBq sauce in a gallon ziploc baggie.
You have to be the judge of how much marinade you need by how much chicken you are going to make.
Start on the small side with the marinade, and increase to accomodate all your chicken pieces.
Just use an equal amount of barbeque and Italian & you'll be good.
Add chicken, and toss to coat.
Marinate in fridge.
Grill & enjoy!
This recipe is forgiving in that if you don't have hours and hours to marinate the meat, it will still come out with a nice flavor, if you cut it into strips.
If you don't it will not be as I am describing.
You could also prepare in oven at 375 degrees until juices run clear, but only do that if you run out of gas on your grill:).","url":"https://recipe.bluelayer.org/recipe/34502/chaunanays-grilled-chicken"},{"id":"34495","title":"Maple Walnut Pralines","ingredients":"butter, without salt
syrup, maple, canadian
sugars, granulated
spices, cinnamon, ground
salt, table
nuts, walnuts, english","directions":"Spread a sheet of waxed paper onto a flat working surface.
Melt butter in a saucepan over medium heat, stirring frequently.
Slowly stream maple syrup into the saucepan while stirring with the butter; bring to a light simmer.
Stir confectioners' sugar, cinnamon, and salt into syrup mixture with a whisk; cook and stir until the mixture is hot and the confectioners' sugar is completely dissolved into the liquid.
Gently stir walnuts into the liquid just until coated and remove saucepan from heat.
Let the mixture cool slightly.
Drop walnut pieces by the spoonful onto the waxed paper and let each portion spread into a rounded mound; let cool completely until set, at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/34495/maple-walnut-pralines"},{"id":"34489","title":"Fluffy and Soft Basic Sweet and Savory Bread Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
butter, without salt","directions":"Add the dry ingredients to the bowl, and mix well with a whisk.
Combine the ingredients, change to a spatula and mix until it's no longer floury.
Put the mixture in a bread machine or kneading machine, and be sure that the dough is diligently kneaded until the gluten is well developed.
Once finished kneading, roll the dough into a smooth ball, and let it rise until 2 - 2.5 times larger the original size.
Deflate the dough by folding it, and divide it into your desired portions.
Roll them into smooth balls, cover with plastic wrap and let it rest at room temperature for 15 - 20 minutes.
Form the dough into your desired shapes.
When done shaping, cover the dough with plastic wrap or a damp kitchen cloth, and use the oven's bread-rising setting for the 2nd rising at 30 - 40C for about 45 minutes, until 2 times larger than the previous size.
As the dough completes rising, start preheating the oven to 180C.
When done preheating, lower the oven temperature to 170C and bake for 15-18 minutes.
Adjust the baking time.
I wrapped bacon and cut the dough for these spiral breads.
I topped them with pizza sauce, fried onions, and cheese before baking.
These bread are filled with chocolate cream.
I divided the dough so that each piece weigh 45 g.
Cornet shaped bread.
Each portion of dough weigh about 50 - 60 g.
Ham swirled bread.
Before baking, I topped them with corn, mayonnaise, and cheese.
Wiener sausage roll.
Each portion of dough for both bread weigh 45 g.
The bread on the left is ham, corn, mayo, and cheese bread.
The bread on the right is fried onion pizza style bread.
Ham and egg bread.
Chocolate cream bread.
Wiener sausage and egg bread.
Cornet shaped bread with custard cream I burned them a little and they came out a bit dark.
Apple cinnamon roll.
To make these rolls, roll out the dough flat, sprinkle a generous amount of cinnamon, and spread apple jam.
Then roll them up, cut, and bake.
The ones in the front are ham, corn and mayo bread, and ham, corn, mayo, and cheese bread.
The ones in the back are wiener sausage rolls topped with ketchup and whole grain mustard.
For these walnut, sugar, and butter-topped kaiser rolls, I used a kaisersemmel stamp to make the swirls.
I substituted light brown sugar for the regular sugar, added chopped walnuts, and sprinkled them with cane sugar on top.
Using the same kaiser roll dough, I made apple cinnamon rolls topped with walnuts.
Melon Bread.
For the cookie dough (for 10 buns) use 200 g of cake flour, 80 g each of sugar and unsalted butter, a few drops of vanilla oil or melon oil, and 40 g of egg.
These are great as gifts.
Once the bread has cooled down, store in a plastic bag to prevent them from drying out.","url":"https://recipe.bluelayer.org/recipe/34489/fluffy-and-soft-basic-sweet-and-savory-bread-dough"},{"id":"34463","title":"Soda Play Clay","ingredients":"leavening agents, baking soda
cornstarch
water, bottled, generic
oil, olive, salad or cooking","directions":"Optionals: rubber stamps; ink pads; use different colored pads for a rainbow effect; shallow plastic plaster mold (s), small Christmas figurines/ornaments; flowers or fruits for magnets, brooches or earrings; cookie stamps; craft paints; eyeshadow; magnets; fittings for earrings or brooches; glitter; ribbon/string; glue.
In a pan mix the baking soda with the cornstarch.
Add the water and the oil, keep stirring and cook until thickened and it looks like you have mashed potatoes in the pan, usually after 5 minutes up to 10 minutes on a low heat.
Remove from the heat and cool.
Knead the clay, it should not be sticky, if too dry add a bit more water, too wet add some cornstarch, put in a plastic bag.
Super easy is to roll it out and cut out shapes with a cookie cutter, pierce a hole in the top.
Rubber stamps: ink the stamp, roll out the clay,very gently stamp into the clay,if you do this too hard it will definitely crack during drying, with a small knife cut away around the stamp impression, flatten rough edges gently with your fingers.
Use a spatula to lift onto baking tray lined with kitchen paper, to let it dry, don;t forget the hole in the top.
When dry you can still paint it if you want too.
Plaster molds: use enough clay to fill the mold, use your rolling pin to even it out, it should go over the edges of the mold, carefully and gently ease the clay out of the mold, sometimes a thin knife helps to give you a grip on the clay.
When out of the mold trim with a knife and smooth the edges with your fingers.
Again let it dry, for ornaments pierce the hole in the top, leave plain for kitchen magnets or earrings and brooches.
Cookie stamps: Use like stamps but without the ink for a nice embossed look.
You can finish them when they are dry with craft paints and you get a beautiful result using eyeshadow with a soft brush almost a water color effect, blusher works too.
For an old/antique look, brush on antiquing medium,wipe off with a soft cloth right away, take in mind that there are water and oil based mediums and they will have to be used different so read directions first and try it out first on the back of your clay object and you might have to varnish it before you can use the medium.
If you want to use glitter, brush a thin layer of glue on the area, sprinkle with the glitter shake of the excess glitter.
Drying time depends on the thickness, keep an eye on them and turn them over during the drying process.
Leftover clay keeps for a few days in the fridge, keep it in the bag, personally I prefer it kept outside the fridge.
I do find that when the weather is hot and humid, it seems to crack more during the drying process.","url":"https://recipe.bluelayer.org/recipe/34463/soda-play-clay"},{"id":"34445","title":"Maple-Pecan Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
cream, whipped, cream topping, pressurized
butter, without salt
nuts, pecans
syrup, maple, canadian
cream, sour, cultured","directions":"Preheat oven to 350F, and coat two baking sheets with cooking spray or line with parchment paper.
Pulse together 2 cups flour, salt, baking powder, baking soda, and cream of tartar in food processor.
Add butter, and pulse until butter reduces to pea-size pieces.
Transfer to large bowl.
Grind pecans in food processor until they start to clump together.
Stir pecans into butter mixture, add maple syrup and sour cream, and mix until just combined.
(Do not overmix.)
Place remaining 1 cup flour on plate.
Scoop 2-inch balls of dough into flour, and roll to coat with flour.
Arrange dough balls 2 inches apart on prepared baking sheets, and bake 25 minutes, or until edges turn golden.
Transfer to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/34445/maple-pecan-scones"},{"id":"34444","title":"Cheddar Pennies/Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, cheddar
mustard, prepared, yellow
spices, paprika","directions":"Whisk flour, salt, and paprika in a small bowl.
With electric mixer, beat butter, cheese, and mustard until smooth.
Beat in flour mixture until dough comes together.
Divide dough into thirds.
Roll each piece into a log, 1 inch across and 9 inches long.
Heat oven to 425* F.
Wrap each log in plastic wrap and refrigerate at least 1 hour.
Line 2 baking sheets with parchment paper.
Slice logs into 1/4 inch thick coins.
Place on baking sheet 1 inch apart.
Press on toppings and bake until golden brown.
Cool on pans on wire rack.","url":"https://recipe.bluelayer.org/recipe/34444/cheddar-pennies-crackers"},{"id":"34433","title":"Butter Pecan Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
nuts, pecans
water, bottled, generic","directions":"In a medium bowl, stir flour, sugar and salt.
with a pastry blender or 2 knives cut in butter until mixture resembles coarse crumbles.
stir in pecans.
sprinkle water over the top and toss with a fork until iniformly moistened.
press dough firmly into a ball.
wrap in plastic wrap and shill in freezer for 20 minutes.
on a lightly floured surface, roll dough to 1/8-inch thickness and fit loosely ito a 9-inch pie plate; flute edge.
place in freezer 15 minutes.
meanwhile, preheat oven to 425'f.
remove pe plate from freezer and prick bottom of shell.
bake for 15 minutes or until edges are lightly browned.
cover edges with foil and bake 5-10 minutes longer or until center is lightly browned.
cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/34433/butter-pecan-pie-crust"},{"id":"34432","title":"Whole Wheat Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
salt, table","directions":"In lg bowl, combine flour and sugar.
Cut in butter until you have a fine crumbly mixture.
Knead dough until smooth, about 7-8 minutes.
spread dough into ungreased 15x10 pan.
Pierce with fork all over.
Bake at 325* for 25 minutes.
While warm, cut into squares.","url":"https://recipe.bluelayer.org/recipe/34432/whole-wheat-shortbread-cookies"},{"id":"34405","title":"Almond Coconut Granola","ingredients":"oats
seeds, flaxseed
salt, table
apple juice, canned or bottled, unsweetened, without added ascorbic acid
syrup, maple, canadian
vanilla extract
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds","directions":"Preheat oven to 325 degrees F. Lightly grease a baking sheet with cooking spray.
In a medium bowl, combine the oats, flax seeds, and salt.
Mix well.
In a small bowl combine the apple juice, maple syrup, vanilla and honey.
Mix well.
Add the wet ingredients to the dry ingredients, stirring until the mixture is fully combined and moist.
Spread the mixture on the greased baking sheet and bake for 15 minutes.
Remove from the oven and stir, breaking the large chunks into smaller pieces.
Sprinkle the coconut and almonds on top.
Bake for an additional 1015 minutes or until crisp.
Remove from the oven and allow to cool.
While still warm, stir to break up any remaining chunks.
When completely cool, store the granola in an airtight container.","url":"https://recipe.bluelayer.org/recipe/34405/almond-coconut-granola"},{"id":"34404","title":"Oatmeal Crusty Top Apple Pie","ingredients":"oats
wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic
apples, raw, with skin
sugars, brown
spices, cinnamon, ground
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"For pastry, stir oats, flour and salt, then cut in lard until mixture resembles coarse crumbs.
Blend in water and form into ball of dough with fingertips.
Let stand 5 minutes, then roll to fit an 8 or 9 inch pie plate.
It is a bit tender to lift, so pass a spatula under as you fold it in two.
If it breaks, simply join it together.
To fill, stir apples, brown sugar, and cinnamon.
Pack into pie shell.
To top, mix oats, flour, brown sugar and cinnamon.
Cut in margarine until mixture is crumb-like, then cover apples.
Bake for 35 minutes at 375F (190C) F, or until golden brown on top.","url":"https://recipe.bluelayer.org/recipe/34404/oatmeal-crusty-top-apple-pie"},{"id":"34398","title":"Roasted Root Vegetables","ingredients":"carrots, raw
parsnips, raw
sweet potato, raw, unprepared
oil, olive, salad or cooking
spices, thyme, dried
salt, table
vinegar, balsamic","directions":"Preheat oven to 425 F.
Cover bottom of 9x13\" baking sheet with parchment paper.
In a large bowl, combine carrotss, Parsnips, and sweet potatoes.
Optional: Add Beets, Rutabeggers, etc., even onions, if desired.
Add EVOO, thyme (or oregano), and salt to the bowl.
Mix well with your hands to coat the vegetables with the oil and seasonings.
Optional: May add balsamic vinegar at this stage.
It makes the vegetables a little sweeter.
Arrange vegetables in a single layer on the prepared baking sheet.
Place the baking sheet in the oven to roast, about 35-45 minutes.
Roast until the sweet potatoes are soft and the carrots and parsnips are tender but still slightly firm when pierced with a paring knife.
Using a spatula, plae the vegetables into a serving bowl or platter.
Add the balsamic vinegar, if using, and toss the vegetables with salad tongs to coat the vegetables.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/34398/roasted-root-vegetables"},{"id":"34395","title":"Ice Cream Cake Crust Number 2","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"melt the butter and chocolate chips in the microwave until melted< stirring every 20 seconds.
when melted stir in cereal then press into a pie plate and chill for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/34395/ice-cream-cake-crust-number-2"},{"id":"34374","title":"Sunny Summer Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
grapes, red or green (european type, such as thompson seedless), raw
salad dressing, mayonnaise, regular
lemon juice, raw
salt, table
spices, pepper, black
spices, pepper, black","directions":"Grill the chicken breasts on either a foreman grill or an outdoor grill- which is obviously better tasting -- Let cool enough to handle and start to rip/shred into smaller pieces.
Not shredded.
but I like the ripped up texture rather than 'cubes' of chicken.
It looks much more organic too.
Put all of the ingredients into a bowl and mix -- EXCEPT FOR THE CASHEWS!
Cashews are optional, and NEEEEEED to be put on lastly, to maintain the crunchyness they deserve.
So.
1 1/2 cups cashews if you will be serving that day and that day only- can you mix in -- otherwise, just sprinkle each serving with a tablespoon or 2 before you serve.
Mix all together but save those cashews for the garnish -- If you put them on and mix them in- they get soggy.
Refrigerate at least 5 hours- best if you can leave it in the fridge overnight to let the flavors mingle.","url":"https://recipe.bluelayer.org/recipe/34374/sunny-summer-chicken-salad"},{"id":"34363","title":"Microwave One-Crust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Mix flour and salt.
Cut in butter.
Mix in water one tablespoon at a time.
Gather into a ball and let sit for 5 minutes.
Roll out.
Place in pie plate.
Refridgerate 20 minutes.
Microwave on MED 6-9 minutes.
Check for doneness, let sit 2 minutes (it will continue to cook a bit after you take it out of the microwave).
Use in any pie recipe requiring a baked pie crust.","url":"https://recipe.bluelayer.org/recipe/34363/microwave-one-crust-pastry"},{"id":"34362","title":"Marrakech Tagine Bread","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
butter, without salt","directions":"In the work bowl of the food processor, combine the semolina flour, unbleached all-purpose flour, yeast, salt, and sugar.
Pulse until its all mixed together.
While the machine is running, slowly pour in the warm water and olive oil, and process until its all mixed and you have a dough that is silky-smooth.
It may feel slightly to very sticky, depending on humidity.
If its too wet, as in runny, add another tablespoon or so of all-purpose flour and process until its mixed inches.
Turn the dough out onto a floured surface and lightly turn it over a couple times to make the dough smooth, elastic, and satiny.
Cover with a cloth and let it rest for 15 minutes.
Punch the dough down, turn it over, and divide into 4 or 6 equal pieces.
Flatten each piece into a round about 1/4-inch (0.64 cm) tall.
Lay a piece of parchment (optional) on a large pizza peel or the back side of a baking sheet and sprinkle it with additional semolina and lay the rounds on it, side by side.
Cover with a tea towel and let rise in a warm place until doubled, about 45 minutes.
While the dough is rising, position the oven rack on the lowest rung in the oven and place the baking stone on it.
Preheat the oven to 400 F/200C.
Press the center of each round with the palm of your hand to deflate it, then prick with a fork a couple times.
The loaf should hold its shape.
Brush each round with the melted butter.
Immediately slide Immediately slide the loaves onto the hot stone and bake until the tops are golden and the loaves sound hollow when tapped on the bottom, about 15 to 20 minutes.
Transfer to a towel-lined board to cool.","url":"https://recipe.bluelayer.org/recipe/34362/marrakech-tagine-bread"},{"id":"34356","title":"43% Whole Wheat Bread Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Put the ingredients in a bread machine in the listed order.
Add the dry yeast into the yeast compartment, and start the \"dough-only\" program!
(In the summer knead the dough with the lid open.)
After the 1st rising is complete, take the dough out onto a lightly floured work surface and divide it into 8 pieces (each piece should weigh about 60g).
Round off each piece of dough, trying not to touch the cut edges.
Cover with a tightly wrung out moistened kitchen towel and leave to rest for 10 minutes.
Press the dough down with your palms to deflate.
Dust with flour and turn them over, and form into thin rolls as shown in the photo.
Cover with a tightly wrung out moistened kitchen towel, and leave to rise again (2nd rising) - about 40 minutes at 30 to 35C.
During the summer you can do this at room temperature!
When the rolls have doubled in volume they're ready to bake!
Start preheating the oven about 5 to 10 minutes before the dough has finished rising.
Mist the dough with water, optionally dust with flour, and slash the tops with a sharp knife.
Bake at 190 C for 12 minutes and they're done!
If you turn the baking sheet around 3 minutes before the end of the baking time, there won't be any unevenness in the finish.
Light and airy.
The more you chew on these, the more you can taste the delicious flour.
If your timing is off after kneading the dough, you can delay the rise and adjust your schedule a bit by putting the dough in the vegetable compartment of your refrigerator.
This time, after I finished kneading the dough, I rounded the dough off, put it in an oiled bowl, covered the bowl with plastic and left it in the vegetable compartment for its 1st rising.
2 and a half hours later, test the dough with a finger.
If the hole it makes remains, it's good to go.
Proceed from Step 2 above.
Be sure to always test the rise with your finger!
Poke in a moistened finger, and take it out slowly.
If the hole remains the dough has risen enough.
If the hole fills back in it needs more time.
All kinds of sandwiches .
Ham + coleslaw + tomato; scrambled eggs + spinach + cheese; sauteed carrots.
Try using 15 g of honey dissolved in the water instead of the sguar.
Please weigh the water with the honey in it.
The honey version of this bread is even lighter!","url":"https://recipe.bluelayer.org/recipe/34356/43-whole-wheat-bread-rolls"},{"id":"34350","title":"Chinese Rubbed Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sugars, brown
sugars, granulated
soy sauce made from soy (tamari)
orange juice, raw
cornstarch
water, bottled, generic
spices, onion powder
spices, parsley, dried
spices, garlic powder
wei-chuan, five spice powder,","directions":"Rinse and clean chicken.
Leave it whole or cut into parts.
If you decide to grill chicken, I suggest leaving the skin on, otherwise remove skin.
Whisk arrowroot with cold water until well blended.
Mix with rest of ingredients except chicken.
Rub all over chicken and let stand ~ 30 minutes at room temperature (I put mine into the cold microwave to marinate.
).
Roast ~25 minutes in a pre-heated 350F oven.
Lower heat to 300F and continue roasting another 20 minutes or until juices run clear when thigh is pierced.","url":"https://recipe.bluelayer.org/recipe/34350/chinese-rubbed-chicken"},{"id":"34345","title":"Caribbean Yellow Rice","ingredients":"spices, garlic powder
peppers, sweet, green, raw
onions, raw
tomatoes, red, ripe, raw, year round average
oil, canola
salt, table
spices, pepper, black
spices, pepper, red or cayenne
spices, oregano, dried
salt, table
soup, chicken broth or bouillon, dry
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"In a large saucepan, bring water to a boil.
When it comes to a boil, remove from heat and set aside.
Heat oil in large pot over medium-high heat, until a piece of onion sizzles when added.
Add garlic, peppers and onions to oil.
Stir veggies; turn heat down to medium when onions start to brown around the edges.
Add tomatoes, stirring until heated through.
Add all seasonings and continue to stir over medium heat until veggies are evenly coated.
While cooking the vegetables, rinse the rice 3 times, until the water runs clear.
Add rinsed rice to veggies, stirring for approximately 1 minute, coating rice with the seasoned veggie mix.
Pour in hot water and stir well, making sure to scrape any rice off the bottom and sides of the pot.
Let rice come to a boil and partly dry out.
Watch for when holes or pockets appear on rice, lower heat to lowest setting and then cover with lid.
Keep covered for 25 minutes - do NOT remove lid.
Uncover, stir rice and serve.","url":"https://recipe.bluelayer.org/recipe/34345/caribbean-yellow-rice"},{"id":"34335","title":"Wv Summertime Canned Pickles","ingredients":"salt, table
vinegar, distilled
water, bottled, generic
sugars, granulated
spices, ginger, ground
celery, raw
spices, cinnamon, ground","directions":"Cut 1 gallon of cucumbers paper thin (I use the Vidalia Slice Wizard).
In a very large container (2 gallon crock) fill with 1 gallon of water.
Adding enough canning salt to float an egg in the water, then add your slices.
Cover and let them stand one week, stirring every day.
On the seventh day, drain.
Cover slices in hot water with alum (1.9 oz entire container).
Simmer 10 minutes, drain water.
Cover with water again, adding 2 tablespoons of ginger, simmer 10 minutes then drain.
Add: 3 cups of vinegar, 1 1.5 cups of water, 5 pounds of sugar minus 1 cup of sugar, 2 teaspoons of celery seed and 2 tablespoons of small pieces of cinnamon stick.
Cover and simmer until pickles look glossy.
Put in jars, (boiling lids only), place lds on jars and as you know -- listen for the POP!","url":"https://recipe.bluelayer.org/recipe/34335/wv-summertime-canned-pickles"},{"id":"34325","title":"Parker House Rolls","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"In bowl of heavy-duty mixer combine warm water, sugar and yeast.
Let it sit for about 5 minutes until foamy.
Melt butter in glass bowl in microwave.
Add milk and heat to lukewarm (no hotter than 110).
Add milk mixture to yeast mixture.
Put on dough hook.
Add bread flour and salt and combine well.
Add all-purpose flour slowly until dough forms a slightly sticky ball.
Continue to knead dough for 5 to 10 minutes longer, adding in more all-purpose flour if dough gets too sticky.
Place ball in a greased or buttered bowl.
Turn to coat with butter.
Cover with plastic wrap and let rise for about an hour or until doubled.
Butter a 13- x 9-inch baking pan.
Divide dough into about 20 pieces.
Form into smooth balls and place in 5 rows in pan.
Cover loosely and let rise until doubled again (about 45 minutes).
Make a deep crease down center of each roll using a spatula.
Let rise, covered, another 15 minutes.
Preheat oven to 375.
Melt 2 tablespoons butter.
Brush tops of rolls.
Bake in center of oven for 20 to 25 minutes until golden.","url":"https://recipe.bluelayer.org/recipe/34325/parker-house-rolls"},{"id":"34312","title":"Boston Baked Beans Recipe","ingredients":"beans, kidney, all types, mature seeds, raw
pork, fresh, loin, tenderloin, separable lean only, raw
mustard, prepared, yellow
onions, raw
sugars, granulated
salt, table
molasses","directions":"Soak beans overnight.
Rinse and heat to boiling, drain.
Cut salt pork in half.
Score.
Place one piece in bottom of pot.
Fill pot half full of beans.
Place pealed onion on top.
Put rest of beans in pot.
Add in dry ingredients.
Mix rest of beans - put salt pork on top.
Add in molasses.
Cook in bean pot in 350 degree oven or possibly crock pot 3 to 4 hrs.
Add in water to top to keep moist.","url":"https://recipe.bluelayer.org/recipe/34312/boston-baked-beans-recipe"},{"id":"34310","title":"Caramel Cream Cheese Cookies","ingredients":"butter, without salt
sugars, granulated
cheese, parmesan, hard
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Return the butter to room temperature, add the sugar and mix with a whisk.
Add room temperature cream cheese and mix in as if kneading.
Add the milk and mix, then sprinkle in the flour.
Mix and bring it all together with a spatula.
Warm and soften the caramel in a 700w W microwave for 10 seconds (or adjust to your appliance at home until softened).
Quickly add the caramel to the mixture from Step 3 and mix well.
Wrap and adjust the shape.
Let it sit in the freezer for 15 minutes.
Cut the cookies into 5mm-thick pieces and spread them out on a baking tray.
Bake in an oven pre-heated to 170C for 20 minutes.
Here is the plain version.","url":"https://recipe.bluelayer.org/recipe/34310/caramel-cream-cheese-cookies"},{"id":"34296","title":"Blue Cheese & Pistachio Party Appetizers","ingredients":"cheese, parmesan, hard
cheese, blue
apricots, dried, sulfured, uncooked
spices, pepper, black
nuts, pistachio nuts, raw","directions":"Preparation time does not include 1 hour refrigeration time.
In a mixing bowl, add softened cream cheese, crumbled blue cheese, dried apricot pieces and black pepper.
Stir well with a sturdy spoon or spatula until well combined.
On a separate plate, add salted pistachio pieces.
With clean hands and a spoon, round out the mixture into bite-sized balls and roll in pistachios to evenly coat them.
Transfer to a clean platter.
Repeat until all ingredients have been used.
Cover platter with plastic wrap and refrigerate 1 hour before serving.
Serve with a variety of crackers and enjoy!","url":"https://recipe.bluelayer.org/recipe/34296/blue-cheese-pistachio-party-appetizers"},{"id":"34289","title":"Australian Toaster Biscuits (crumpets)","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"In a small bowl, dissolve yeast and sugar in warm water.
Let stand until creamy, about 10 minutes.
To make crumpet rings, cut aluminum foil into 7x12 inch pieces.
Fold in half lengthwise and then in thirds, making 6 layers.
Form into a 3 1/2 inch diameter circle and tape shut on the outside.
In a large bowl, mix together flour and salt.
Stir in the milk, oil and yeast mixture.
Beat well until smooth.
Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes.
Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
Heat a griddle or frying pan over medium low heat.
Sprinkle cornmeal on the griddle and place the rings on the griddle.
Deflate the batter by stirring.
Pour 1/4 cup of batter into each ring.
Cook slowly for about 10 minutes or until pale brown.
Carefully remove the rings and turn the bisquits over.
Bake on second side about 8 minutes or until light brown.
Transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/34289/australian-toaster-biscuits-crumpets"},{"id":"34288","title":"Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Place the flour and salt in a mixing bowl.
Add the shortening and cut it in with a pastry blender, or use your hands, as I do.
Add the water, a tablespoon at a time, kneading until the dough is smooth.
Roll out the dough to fit a 9-inch pie pan.","url":"https://recipe.bluelayer.org/recipe/34288/homemade-pie-crust"},{"id":"34286","title":"Simple Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cut the cold butter into small pieces.
Set aside.
Put flour in a bowl, and, with a pastry blender, cut the butter into the flour until the mixture is crumb-like.
Add salt and milk, stir well.
If dough is too dry, add milk, a little at a time.
Form dough into a ball and cover bowl with plastic wrap.
Refrigerate for at least an hour and up to a day.
If you need, you may wrap the whole ball of dough in plastic wrap and freeze for several weeks.","url":"https://recipe.bluelayer.org/recipe/34286/simple-pie-crust"},{"id":"34277","title":"Chocolate Anise Bark","ingredients":"spices, anise seed
cherries, sweet, raw
apricots, dried, sulfured, uncooked
nuts, cashew nuts, raw
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a small baking sheet with foil and chill.
Finely grind anise in an electric coffee/spice grinder.
Stir together cherries, apricots, and cashews.
Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.
Stir in anise and half of fruit and spoon onto center of baking sheet.
Spread with a rubber spatula into a roughly 10- by 5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere.
Chill until firm, about 30 minutes, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/34277/chocolate-anise-bark"},{"id":"34274","title":"Blackberry Vinegar","ingredients":"blackberries, raw
vinegar, distilled","directions":"Sterilze a 1 qt glass jar.
Use a new lid.
Carefully wash berries and lay them on wax paper.
fold paper over and press carefully to just bruise.
If you press to hard your will have black berry mush.
Using the paper pour them into the jar [make sure it is still warm from the sterilze step].
Heat vinegar to just below boiling.
About 195F Pour over berries using a funnel.
Be careful not to burn yourself.
Wipe lip of jar with clean damp paper towel and seal according to manufacturer instructions.
Store in a cool dark place for 3 weeks.
To check flavor pour a drop of vinegar on a wooden spoon or a piece of white bread.
When it is right strain the vinegar through a sieve into pitcher or measuring cup.
Discard the berries.
If cloudy strain again through a coffee filter.
Prepare a sterile 1 pt glass bottle or jar and a cork or lid.
Pour into the still warm container and wipe lid again with clean paper towel.
cork and seal.
This will last up to 3 months if you keep in a cool dark place.
Once open refrigerate.","url":"https://recipe.bluelayer.org/recipe/34274/blackberry-vinegar"},{"id":"34269","title":"Pecan Pastry Shell Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, brown
butter, without salt","directions":"Place flour, pecans, sugar and butter in a 9 inch pie plate.
Don't stir.
Bake at 400 degrees for 15 min.
Stir mix into bottom and sides of a lightly greased 9 inch pie plate.
Cold.
Yield: one 9 inch pastry shell.","url":"https://recipe.bluelayer.org/recipe/34269/pecan-pastry-shell-recipe"},{"id":"34267","title":"Korova Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
butter, without salt
butter, without salt
sugars, brown
sugars, granulated
salt, table
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,","directions":"Sift the flour, cocoa, and baking soda.
Put the butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until the butter is soft and creamy.
(Alternatively, you can do this and all subsequent steps by hand, working with a sturdy rubber spatula.)
Add both sugars, the salt, and vanilla extract and beat for another minute or two.
Reduce the mixer speed to low and add the sifted dry ingredients.
Mix only until the dry ingredients are incorporated -- the dough will look crumbly, and that's just right.
For the best texture, you want to work the dough as little as possible once the flour is added.
Toss in the chocolate pieces and mix only to incorporate.
Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in large clumps.
Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs that are 1-1/2 inches (4 cm) in diameter.
(Cookie-dough logs have a way of ending up with hollow centers, so as you're shaping each log, flatten it once or twice and roll it up from one long side to the other, just to make certain you haven't got an air channel.)
Wrap the logs in plastic wrap and chill them for at least 1 hour.
(Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for I month.
).
Center a rack in the oven and preheat the oven to 325 degrees F (165 C).
Line two baking sheets with parchment paper and keep them close at hand.
Working with a sharp thin-bladed knife, slice the logs into rounds that are 1/2 inch (1.5 cm) thick.
(Don't be upset if the rounds break; just squeeze the broken-off bit back onto the cookie.)
Place the cookies on the parchment-lined sheets, leaving about 1 inch (2.5 cm) spread space between them.
Bake only one sheet of cookies at a time, and bake each sheet for 12 minutes.
The cookies will not look done, nor will they be firm, but that's just the way they should be.
Transfer the baking sheet to a cooling rack and let the cookies stand until they are only just warm or until they reach room temperature.","url":"https://recipe.bluelayer.org/recipe/34267/korova-cookies"},{"id":"34265","title":"Chocolate Pecan Caramel Candy Bars 2010","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
butter, without salt
sugars, brown
honey
syrup, maple, canadian
cream, fluid, heavy whipping
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Line 9 x 13 pan with greased foil, making sure you have overhand on each long side to lift out for easier cutting.
Preheat oven 350 degrees.
Place light brown sugar and flour into a bowl, add chilled butter, I usually grate it, and mix with pie blender blade or forks until like peas, as you would a pie crust.
Transfer topan and bake for 12 minutes.
In saucepan heat the butter, add the dark brown sugar, honey and syrup, and cream over medium heat and bring to a boil, stirring to make sure all is combined.Once it has come to a full rolling boil time it for one minute, turn off heat.
Remove and pour over the cooked base while still hot and bubbling.
Sprinkle the pecans evenly over the topping.
Return to the 350 degree oven and bake again for another 12 minutes to 15 minutes.
Until the whole carmelly filling is bubbling all over top.
Remove from oven.
Sprinkle with the chocolate chips evenly.
Let sit until melted then swirl over top lightly.
Let cool completely.
Lift out of pan, invert, peel off the foil.
Cut ito bars.
Store in air tight container, with waxed paper between each layer.
Stack for gift giving with a small piece of waxed paper between each bar, cello wrap and tie with ribbon.
A nice stack of of five works nicely.","url":"https://recipe.bluelayer.org/recipe/34265/chocolate-pecan-caramel-candy-bars-2010"},{"id":"34256","title":"Cherry Parfait","ingredients":"cherries, sweet, raw
yogurt, greek, plain, nonfat
cream, whipped, cream topping, pressurized
nuts, walnuts, english","directions":"Fill 1/2 cup pie filling into 4 tall glasses.
Top with 1/2 cup frozen yogurt.
Top with remaining pie filling and remaining yogurt and spoon whipped topping over the top.
Sprinkle with nuts and serve.","url":"https://recipe.bluelayer.org/recipe/34256/cherry-parfait"},{"id":"34250","title":"Galette Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"In a large bowl using a pastry blender, in a stand mixer fitted with the paddle attachment, or in a food processor fitted with the metal blade, mix together the flour, sugar, and salt.
Add the chilled butter cubes and mix until the butter is broken into pieces about the size of large corn kernels.
Dont worry if a few pieces are in larger, rough chunks; they will make the dough nice and flaky.
Add the ice water all at once and continue mixing just until the dough begins to hold together.
Shape the dough into a 5-inch (13-cm) disk, wrap it in plastic wrap, and refrigerate until chilled and firm, at least 30 minutes.
Use as directed in the recipe.
The disk of dough can be refrigerated for up to 2 days or frozen for up to 1 month.
This dough can be used to create a rustic tart using almost any type of fruit.
Cut 3 pounds (1.5 kg) of fruit such as nectarines, apricots, plums, or peeled pears or peaches into 1/2-inch (1.5-cm) slices.
Roll out the galette dough according to the directions for Apple-Frangipane Galette (page 89), and transfer to a parchment paperlined baking sheet.
Top with the fruit, leaving a 2-inch (5-cm) border.
Fold the edges over the fruit, sprinkle with 1/4 cup (60 g) sugar and bake in a 375F (180C) until the fruit is tender and the crust is deep golden brown, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/34250/galette-dough"},{"id":"34242","title":"Pie Plate Apple Crisp","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
oats
leavening agents, baking soda
spices, cinnamon, ground
butter, without salt","directions":"Mix dry ingredients together, (except for the 1/8 cup sugar and the 1 Tbl.
flour, as that gets mixed with the apples.
), then cut in softened butter.
Put lemon juice in a glass pie plate.
Peel, core and slice apples, putting in pie plate as you go, mixing with the lemon juice.
Mix the 1/8 cup sugar with the 1 Tbl.
flour, mix into apples.
Top with crumb topping.
Bake at 350 degrees for 50 minutes.
Serve warm with ice cream.","url":"https://recipe.bluelayer.org/recipe/34242/pie-plate-apple-crisp"},{"id":"34238","title":"Quick and Easy Blueberry Cobbler","ingredients":"blueberries, raw
blueberries, raw
lemon juice, raw
spices, cinnamon, ground","directions":"Open the can of blueberries that come with the muffin mix and drain, setting liquid aside.
In a small saucepan, combine the reserved liquid, pie filling, lemon juice, and cinnamon; heat to boiling.
Remove from stove and pour in 9-inch square baking pan.
Prepare the muffin mix as directed on the package, but pour the finished batter onto the hot pie filling mixture, spreading evenly.
Bake in a preheated 400F oven for 25 to 30 minutes or until top is golden.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/34238/quick-and-easy-blueberry-cobbler"},{"id":"34231","title":"Tropical Baked Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mustard, prepared, yellow
honey
onions, raw
peppers, sweet, green, raw
butter, without salt
spices, basil, dried
spices, paprika
spices, cinnamon, ground
orange juice, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, brown","directions":"Position rack in the center of the oven.
Preheat oven to 350F.
Mix together Dijon mustard, basil and honey.
Smear the chicken with this mixture.
Arrange chicken, skin side down, in a shallow roasting pan or baking dish just large enough to hold it in a single layer.
Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and freshly-ground pepper to taste and 1/2 tsp each of cinnamon and paprika.
Pour orange and pineapple juice around the chicken.
Bake, basting once, for 30 minutes.
Turn the chicken skin side up, season with salt and pepper, 1/2 tsp each of cinnamon and paprika, and all of brown sugar.
Bake until the chicken is tender and golden, about 20 minutes longer.
Add more orange juice or pineapple juice if the pan seems dry.
Pour the juice into a small saucepan and boil over high heat until it becomes syrupy.
Spoon the sauce over the chicken and serve.","url":"https://recipe.bluelayer.org/recipe/34231/tropical-baked-chicken"},{"id":"34230","title":"Blueberry Spice Sauce","ingredients":"sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
water, bottled, generic
lemon juice, raw
blueberries, raw","directions":"Rinse and clean blueberries.
If using frozen dry pack Blueberries, thaw them first.
In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradually stir in water and lemon juice.
Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil.
Add blueberries; cook and stir until mixture comes back to a boil.
Serve warm over ice cream or cake or frozen pies.","url":"https://recipe.bluelayer.org/recipe/34230/blueberry-spice-sauce"},{"id":"34227","title":"Roti Canai (Malaysian Style)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
milk, canned, condensed, sweetened
egg substitute, powder
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Dissolve sugar and salt in water.
Add milk, egg and flour and blend well.
Add the margarine.
Knead the dough until smooth and no longer sticky.
Divide dough into 70 g pieces.
Shape the dough into balls and coat with margarine.
Cover the dough and leave for about five hours or overnight.
Gently press the dough with palm, stretching it slightly.
Hold the dough and stretch to expand the dough piece.
Repeat this step for about eight times.
(Or you can toss it like a pizza maker, I've seen this done and it's awesome).
Finally you should get a piece of thin sheet of dough.
Fold up or coil into a lump.
Leave the dough for ten minutes.
Fry on both sides over medium heat until golden brown.
Serve Roti Canai with Curry.","url":"https://recipe.bluelayer.org/recipe/34227/roti-canai-malaysian-style"},{"id":"34226","title":"Fruit Salad W/ Almond Topping","ingredients":"strawberries, raw
pineapple, raw, all varieties
peaches, yellow, raw
nuts, almonds
sugars, granulated","directions":"Combine all fruit in a medium salad bowl and set aside.
Mix the almonds and the sugar together; place mixture in a skillet on high heat, stirring constantly,just until the sugar dissolves.
Remove mixture from heat and spread on wax paper, allowing almond topping to cool completely.
When completely cooled, break into pieces.
Do not top salad with topping until ready to serve.","url":"https://recipe.bluelayer.org/recipe/34226/fruit-salad-w-almond-topping"},{"id":"34216","title":"Easy Microwave Cashew Brittle","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
nuts, cashew nuts, raw
vanilla extract
leavening agents, baking soda","directions":"Spread butter onto a baking sheet.
Combine sugar and corn syrup together in a microwave-safe bowl; heat in microwave for 3 1/2 minutes.
Add cashews and heat in microwave for another 3 1/2 minutes.
Stir vanilla extract into cashew mixture and heat in microwave for 1 3/4 minutes.
Stir baking soda into cashew mixture and quickly pour onto the prepared baking sheet.
Cool brittle to room temperature and break into pieces.","url":"https://recipe.bluelayer.org/recipe/34216/easy-microwave-cashew-brittle"},{"id":"34215","title":"Dinner Rolls With Flax Seed (Bread Machine)","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched
seeds, flaxseed
wheat flours, bread, unenriched","directions":"Add ingredients to bread machine according to makers directions.
Put bread machine on dough setting and let it run.
Lightly grease 9X13 pan.
When bread machine is finished turn dough out on to lightly floured surface.
Pat into roughly a square shape.
Using a pizza cutter cut into 15 pieces.
Put rolls in pan and cover with damp towel.
Place in a warm draft free area, allow to proof (rise) until doubled in size (usually an hour).
Close to end of proofing preheat oven to 350* .
Bake 15-20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/34215/dinner-rolls-with-flax-seed-bread-machine"},{"id":"34211","title":"Tic Tock Orange Sticky Rolls","ingredients":"orange juice, raw
sugars, brown
sugars, granulated
butter, without salt
sugars, brown
sugars, granulated
spices, cinnamon, ground
orange juice, raw
spices, cloves, ground
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"For the glaze: Grease 9-inch cake pan with cooking spray.
Bring all ingredients to simmer in small saucepan over medium heat.
Cook until mixture thickens and clings to back of spoon, about 5 minutes.
Pour mixture into prepared pan.
Cool until glaze hardens, at least 20 minutes.
For the filling: Adjust oven rack to lower-middle position and heat oven to 350 degrees.
Combine all ingredients except butter in bowl.
Using fork, stir in butter until mixture resembles wet sand.
For the dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl.
Whisk buttermilk and butter in small bowl.
Stir buttermilk mixture into flour mixture until combined.
Knead dough on lightly floured work surface until smooth, about 5 minutes.
Roll dough into 12 by 9-inch rectangle.
Pat filling into dough, leaving 1/2-inch border around edges.
Starting at one long end, roll dough into tight cylinder and pinch seam together.
Cut log into 8 pieces and arrange cut side down on cooled glaze, placing 1 roll in center and remaining rolls around edge of pan.
Bake until rolls are golden and glaze is darkened and bubbling, 20 to 25 minutes.
Cool in pan 5 minutes, then turn out onto platter.
Let rolls sit 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/34211/tic-tock-orange-sticky-rolls"},{"id":"34202","title":"Maple Cashew Cream Cheese Frosting","ingredients":"cheese, parmesan, hard
syrup, maple, canadian
sugars, powdered
nuts, cashew nuts, raw","directions":"In a mixing bowl and using a hand mixer (or stand mixer), add softened cream cheese and maple syrup.
Mix together on low speed.
Add confectioners sugar a small amount at a time to incorporate.
Run mixer on high for a few minutes to cream together.
Once mixed well, fold in cashew pieces.
Cover mixing bowl with plastic wrap and refrigerate until ready to use.
We love this frosting on a chocolate double layer 9-inch cake.
Hope youll enjoy!","url":"https://recipe.bluelayer.org/recipe/34202/maple-cashew-cream-cheese-frosting"},{"id":"34195","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425F.
In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt.
With a pastry blender or 2 knives, cut in the butter and vegetable shortening until it is evenly mixed and there are no large clumps.
Quickly fold in the buttermilk until it is just blended.
Do not overmix.
On a work surface lightly dusted with flour, briefly and gently knead the dough with your fingertips until it just hold together.
Do not overknead.
Press or roll out the dough to a thickness of 1\".
Using a 2\" biscuit cutter, cut out 8 biscuits.
Gather up the scrap pieces of dough, gently roll them out, and cut 4 more biscuits.
Place the biscuits on an ungreased baking sheet.
bake until the tops are a light golden brown, 18 to 20 minutes.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/34195/buttermilk-biscuits"},{"id":"34191","title":"Pumpkin Pie Smoothie","ingredients":"pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
orange juice, raw
sugars, granulated
pumpkin, raw","directions":"Combine all ingredients in the blender and blend.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/34191/pumpkin-pie-smoothie"},{"id":"34190","title":"Sugar Brittle","ingredients":"sugars, granulated","directions":"Heat a 10-inch nonstick skillet over medium heat.
Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes.
Pour the sugar onto a parchment paper-lined baking sheet and allow to cool, 5 to 10 minutes (sugar will be hot).
When cool enough to handle, crumble into small pieces.","url":"https://recipe.bluelayer.org/recipe/34190/sugar-brittle"},{"id":"34173","title":"Autumn Apple Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, brown
pumpkin, raw
butter, without salt
apples, raw, with skin
sugars, granulated
orange juice, raw
lemon juice, raw","directions":"First, make topping by combining flour, oats, brown sugar and spice in a small bowl; drizzle melted butter over and then toss mixture together with a fork.
Set aside.
I am a big fan of the pumpkin-pie spice sold by Penzeys, which contains cinnamon, allspice, nutmeg, ginger, mace and cloves, but you can use any spicing you wish for this--traditional would be to use only cinnamon.
If your apples are at all tart, you may want to increase the brown sugar in the topping, as well as increase the white sugar mixed in with the apples; it's your call.
As for the apples to use, I make this dessert a lot in the autumn when I always have lots of fresh macintosh apples around; it's also very good when made with northern spys.
When topping is made and set aside, preheat oven to 375F and get out an 8-inch square baking pan.
Peel, core and slice apples to get your 8 cups and place those directly in the baking pan.
Sprinkle white sugar and juices over, and toss well.
Sprinkle topping over entire surface of apples.
Bake in preheated oven for approximately 40 minutes, or until bubbly and the apples are tender (poke with a fork).
Let cool for a bit before eating; it's good warm or cool.
I serve it warm, with vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/34173/autumn-apple-crisp"},{"id":"34153","title":"Royal Rice Krispie Treats","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
sugars, granulated
sugars, brown
candies, marshmallows","directions":"To start off, pour the cereal into a very large bowl (make sure there is extra room to stir in the marshmallow mixture later).
Set the bowl aside.
Prepare two rimmed cookie sheets by spraying them with nonstick cooking spray.
Combine the butter, sugar and brown sugar in a saucepan over medium heat.
Bring to a gentle boil, and let it boil until the mixture begins to turn golden and caramelize.
Remove from heat, and add the marshmallows.
Stir together until marshmallows are completely melted.
Pour the marshmallow mixture over the Rice Krispies and stir until the cereal is evenly coated.
Divide half of the Rice Krispie mixture into each cookie sheet, and use nonstick-cooking-spray-covered hands to spread the mixture into each sheet.
Let it harden (or not) and enjoy!
P.S.
This recipe will make you famous.
You may feel like a drug dealer when people start calling you up and asking you for a fix.
Dont worry, its normal.","url":"https://recipe.bluelayer.org/recipe/34153/royal-rice-krispie-treats"},{"id":"34143","title":"Apple Pie Filling","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, granulated
cornstarch
spices, cinnamon, ground
salt, table
spices, nutmeg, ground
water, bottled, generic","directions":"In a large bowl, toss apples with lemon juice; set aside.
In a Dutch oven over medium heat, combine sugar, cornstarch, cinnamon, salt, and nutmeg.
Add water; bring to a boil.
Boil for 2 minutes stirring constantly.
Add apples; return to a boil.
Reduce heat; cover and simmer until the apples are tender, about 8-10 minutes.
Place in sterilized jars and seal.","url":"https://recipe.bluelayer.org/recipe/34143/apple-pie-filling"},{"id":"34138","title":"Rice Krispies Treats","ingredients":"sugars, granulated
syrups, corn, light
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Combine sugar and corn syrup in saucepan.
Melt until smooth.
Add crisp rice cereal and stir until coated.
Pour into greased oblong pan.
Melt chocolate chips and spread on top.
Chill until chocolate is firm.","url":"https://recipe.bluelayer.org/recipe/34138/rice-krispies-treats"},{"id":"34115","title":"Samoa Tartlets","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
salt, table
butter, without salt
candies, semisweet chocolate
dulce de leche
ice creams, vanilla","directions":"Preheat oven to 350 degrees.
Butter a 12-cup muffin pan well.
In a food processor pulse the flour, 1/4 cup coconut, brown sugar and salt until well combined.
Add the cold butter, continue to pulse until butter is incorporated, with pea sized pieces.
Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds and up the sides about 1/4 inch.
Bake on middle rack until crusts are golden, around 20 minutes.
Turn off oven.
Remove pan and sprinkle the chocolate evenly between the 12 baked tart shells.
Return pan to oven for 2 to 3 minutes-just until the chocolate is melted.
Sprinkle each crust with 1 tablespoon of the remaining coconut.
Cool for 5 minutes, then place in freezer for at least 15 minutes.
Using a thin spatula gently remove each crust from the muffin pan.
Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more toasted coconut.","url":"https://recipe.bluelayer.org/recipe/34115/samoa-tartlets"},{"id":"34113","title":"Basic Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix the flour and salt together in a bowl.
Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal.
Divide into three portions.
Add some of the ice water to one portion of the mixture, a little at a time, working just until the dough holds together.
Set aside.
Repeat with each of the remaining two portions.
Gather all the dough together into a smooth ball and flatten into a disk.
Add more ice water if still dry.
Wrap well with plastic wrap and chill for 30 minutes or up to 3 days.
Flour a board, wax paper, or pie cloth and use a floured or stockinged rolling pin to roll out the dough.
Place the dough disk in the center of the floured surfaced.
Starting in the center of the dough, roll to, but not over, the top edge of the dough.
Go back to the center, and roll down to, but not over, the bottom edge.
Pick up the dough and turn it a quarter circle.
This will keep it round and keep it from sticking.
Continue rolling, repeating the quarter turns until you have a disk 1/8 inch thick and 1 1/2 inches larger than your pan.
Fold in quarters.
Place the pastry in a 9-inch pie pan with the tip of the triangle in the center and unfold.
Trim the pastry 1 inch larger than the pie pan and fold the overhanging pastry under itself.
To decorate, press the tines or handle end of a fork around the edge.
To make a fluted pattern, use both of your thumbs to pinch the dough all around the rim so that the edge of the dough stands up.
Place in the freezer or chill in the refrigerator for 30 minutes or up to 3 days, wrapped before baking.
To prebake, preheat the oven to 425F.
Prick the pastry all over with a fork.
Crumple a piece of wax paper, then open it out to the edges of the pan.
Weight the paper with raw rice or dried peas.
Bake for 20 minutes.
Carefully remove the paper and rice or peas and paper.
(The rice or peas may be used again the next time you prebake a pie crust.)
Now the prebaked shell can be filled with a filling and baked according to the filling directions.
If the filling requires no cooking, bake the pie shell 10 minutes before filling.
If making a two-crust pie, double the ingredients and make the bottom crust larger than the top crust.
Dampen the rim of the bottom crust before putting on the top one, then seal the two together.
Be very careful not to stretch either dough, so they stay together when baked.","url":"https://recipe.bluelayer.org/recipe/34113/basic-pie-pastry"},{"id":"34110","title":"Cajun Red Beans and Rice Gift Mix","ingredients":"beans, snap, green, raw
onions, raw
spices, garlic powder
celery, raw
spices, pepper, red or cayenne
salt, table","directions":"Combine seasonings in a small bag.
1 1/2 cups white rice in a separate packet.
Label: Wash beans, put into pot with spices and 1/2 to 1 lb.
pork neck bones, smoked.
Cook until beans are well done and meat falls from bones.
Take out bones, and shred meat into small pieces.
Serve in large bowl with cooked white rice on bottom.
Garnish with finely minced green onion, and pass bottle of hot sauce.
To cook rice: Bring 3 cup water and 1 teaspoons salt to boil.
Add rice, cover and steam for 20 minutes.
Cajun Red Beans and Rice but add 1 1/2 cups water instead of just 1 cup.
Make small, thick pancakes in a greased skillet, and serve with the beans and rice.","url":"https://recipe.bluelayer.org/recipe/34110/cajun-red-beans-and-rice-gift-mix"},{"id":"34099","title":"100% Whole Wheat Pizza Dough and Pizza Tips","ingredients":"wheat flour, white, all-purpose, unenriched
honey
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix all ingredients with a spoon for about 1 minute or use paddle on electric mixer for 1 minute.
Rest for 5 minutes to hydrate dough.
Cover while resting.
Mix by hand or with dough hook on electric mixer for 5 to 6 minutes.
Using a little oil on the counter and hands scrape onto counter and stretch by pulling on the bottom of the dough until a rectangle about 1/3 as thick as the dough is formed.
Stretch and fold the dough as you would a letter.
Do the same with the ends until a folded package is formed.
Turn over and pull the dough to the bottom forming a smooth ball.
Using a dough scraper or knife, cut and weigh our 5 equal pieces about 8 oz.
each or 227 g.
Form each piece into a ball.
Spray with oil and place each piece into a plastic sandwich bag or freezer bag that has also been sprayed inside with oil.
Rest overnight (or up to 4 days in the fridge) or freeze for up to several months.
Thaw frozen dough in the fridge for a day before cooking.
On baking day, set out desired number of bags, remove from the bags onto an oiled pan or work surface.
Gently press into discs, spray with oil and cover with oiled plastic.
Preheat oven with pizza stone to 500F or slightly more if possible.
Prepare toppings.
Using flour, shape the dough using gravity and your knuckels, rotate and strech until desired size is reached (10 to 12 inches).
It should be thicker along the rim and thin, but not paper thin.
Place on parchment paper and add sauce, cheese and toppings.
Place on stone and bake until cheese is bubbly and crust is browned.
This will take 7 to 8 minutes at 500F.
Tip: Use canned whole peeled plum tomatoes deseeded, salted, slightly mixed with immersion blender and strained of some water for the sauce.
Pinch of sugar helps remove any bitterness and provides correct consistency.
Don't cook sauce.","url":"https://recipe.bluelayer.org/recipe/34099/100-whole-wheat-pizza-dough-and-pizza-tips"},{"id":"34079","title":"Hardtack","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Stir together dry ingredients in bowl.
Add water gradually and stir until combined; knead in bowl for 5 minutes.
Let rest for 10 minutes.
Roll out to 1/2 inch thickness on greased baking sheet: score into sections at 3 inch intervals, and prick liberally with a fork.
Bake at 325 degrees for 50 minutes, break into pieces along scored lines, and let cool on rack.","url":"https://recipe.bluelayer.org/recipe/34079/hardtack"},{"id":"34075","title":"Coconut Macadamia Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, macadamia nuts, raw
cream, fluid, heavy whipping
alcoholic beverage, distilled, rum, 80 proof
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Finely grind white chocolate in a food processor and transfer to a bowl.
Pulse nuts in food processor until finely ground (be careful not to grind to a paste).
Bring cream to a simmer in a medium skillet.
Remove from heat and stir in rum.
Whisk in white chocolate until melted and ganache is smooth.
Stir in nuts.
Pour ganache into a plastic-wraplined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.
Invert ganache onto a work surface and remove plastic wrap.
Cut ganache into 64 squares and roll each piece between your palms to form a ball.
When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.","url":"https://recipe.bluelayer.org/recipe/34075/coconut-macadamia-truffles"},{"id":"34071","title":"Chicken Thighs With a Tangy Tomato Sauce","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
catsup
onions, raw
vinegar, distilled
mustard, prepared, yellow
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 350.
In a small saucepan, stir together grape jelly, ketchup, onions, vinegar and dry mustard.
Heat over medium high heat until mixture comes to a boil and jelly is melted.
Remove from heat.
Arrange chicken pieces in a baking dish.
Pour sauce evenly over chicken and turn pieces to coat both sides, Bake uncovered for 1 hours, until chicken is very tender.","url":"https://recipe.bluelayer.org/recipe/34071/chicken-thighs-with-a-tangy-tomato-sauce"},{"id":"34067","title":"Apple Pie A Great Canadian Thanksgiving Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
spices, cinnamon, ground","directions":"Mix together till it forms a fine grain mix.
Add in sufficient water so it will stick together and roll away from the side of the bowl.
Roll out one piecrust.
Filling:Put piecrust into pie plate.
Slice apples into pie shell.
Fill pie pan to top with apples.
Mix together 1 c. of sugar and 1 tsp.
of cinnamon and sprinkled over top the apples.
Roll out top piecrust.
Place on top of apples.
Flute edges.
Bake for 1 hour in oven.","url":"https://recipe.bluelayer.org/recipe/34067/apple-pie-a-great-canadian-thanksgiving-recipe"},{"id":"34066","title":"Orange Coconut Truffles","ingredients":"candies, semisweet chocolate
cream, fluid, heavy whipping
butter, without salt
orange juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place chocolate in a heatproof bowl.
In a small saucepan, bring cream to a boil over high heat.
Pour cream over chocolate and stir gently until completely smooth.
Let rest for a minute, then stir in butter, two pieces at a time.
Stir in orange extract.
Cover and chill at least 3 hours.
Check after 1 hour.
When mixture is cold and stiff but not hardened, stir in Rice Krispies.
Line a baking sheet with wax paper.
Place coconut in a wide shallow bowl.
Spoon up a scant tablespoonful of chocolate mixture and drop into the coconut.
Roll to shape into a ball as you coat it with coconut.
It doesn't need to be perfectly round.
Continue with remaining chocolate.
Place each coated truffle on baking sheet.
Cover and chill until ready to serve.","url":"https://recipe.bluelayer.org/recipe/34066/orange-coconut-truffles"},{"id":"34062","title":"Pie for Breakfast Shake","ingredients":"strawberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
seeds, flaxseed
nuts, almonds
honey
vanilla extract","directions":"Blend strawberries, coconut milk, yogurt, flax seed, almond butter, honey, and vanilla in a blender until no traces of yogurt can be seen.
Stop the blender and scrape down the sides with a rubber spatula.
Continue blending until the mixture is completely smooth, about 1 more minute.","url":"https://recipe.bluelayer.org/recipe/34062/pie-for-breakfast-shake"},{"id":"34054","title":"Beef Jerkey #1","ingredients":"beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled","directions":"Select a 1/2 inch think flank or top round steak.
Trim away all fat then partially freeze until firm.
Slice across the grain in a 1/4 to 1/2 inch wide strips.
Place meat strips in a shallow dish or heavy plastic bag.
Add soy or terriyaki sauce to cover meat.
If desired onion or garlic powder or Worcestershire sauce may be added.
Toss to coat each piece.
Cover and refrigerate several hours or over night.
Lift meat from marinade, drain well then air dry for a couple of hours.
Arrange meat strips in single layer on fine wire screen or cake cooling rack.
Place in low temp.
Oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried.
Store in air-tight container.
Serve as a snack or appetizer.","url":"https://recipe.bluelayer.org/recipe/34054/beef-jerkey-1"},{"id":"34049","title":"Homemade Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine the flour, salt, and baking powder in a large bowl.
Add the shortening and hot water, mixing until a soft dough forms.
Divide the dough into 16 pieces and shape each into a ball (these are called testales).
On a floured surface, using a floured rolling pin, roll out each ball to a 6-inch circle.
Heat a griddle until hot.
Place a tortilla on the griddle and cook until the bottom is lightly browned in spots, 1 to 2 minutes; the tortilla will puff up.
Turn and cook until lightly browned in spots on the second side.
Place in a towel-lined basket and cover with the towel to keep warm while you cook the remaining tortillas.
Serve immediately.
For extra flavor and crunch, add 1 cup finely chopped pecans to the dough, mixing thoroughly.","url":"https://recipe.bluelayer.org/recipe/34049/homemade-flour-tortillas"},{"id":"34045","title":"Mexican Chocolate Pudding","ingredients":"sugars, brown
cocoa, dry powder, unsweetened
cornstarch
spices, cinnamon, ground
beverages, almond milk, unsweetened, shelf stable
butter, without salt
vanilla extract","directions":"Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute.
Remove from heat and whisk in butter and vanilla.
Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/34045/mexican-chocolate-pudding"},{"id":"34042","title":"Flax and Corn Cracker-Chips","ingredients":"corn, sweet, white, raw
seeds, flaxseed
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 400 degrees F.
Combine all of the ingredientsexcept for 1 teaspoon of the saltto make a moist dough.
On a piece of parchment paper that will fit on a baking sheet, roll out the dough as thin as you can.
Cut the dough into cracker-chips of whatever size you like using a pizza cutter.
Sprinkle with remaining teaspoon of salt.
Place the parchment paper on the baking sheet.
Bake cracker-chips for 10 minutes.
Remove from oven and place crackers-chips that have lightly browned onto a cooling rack.
Bake for another 5-10 minutes until all cracker-chips are done.
Let them cool before eating; they become more crisp and crunchy as they cool.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/34042/flax-and-corn-cracker-chips"},{"id":"34038","title":"100% Whole Wheat Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, garlic powder","directions":"Add yeast and honey to warm water in a medium-size bowl; let stand until foamy, about 10 minutes.
Combine four, water, olive oil and salt in a large mixing bowl.
Pour yeast mixture into center and stir until dough can be gathered into a ball.
Knead dough on floured board until smooth.
Place dough in a large, lighty oiled bowl.
Cover with a damp towel and place in a dry, draft-free place until dough had doubled, 1 to 1 1/2 hours.
Punch down dough; place on lightly floured board.
Divide dough into 12 equal pieces.
Shape into circles and place on nonstick cookie sheets.
Allow to rest, covered with damp towel for 30 minutes.
On lightly floured board, roll out each piece of dough to a circle, about 6 inches in diameter.
Place on non-stick cookie sheets; loosely covered by kitchen towels, let stand for another 30 minutes.
Preheat oven to 500 F.
Just before you place the pan in the oven, flip each pita over on its other side.
Bake on bottom rack oven for 5 minutes.
You can bake 2 to 3 pita breads on one baking sheet.
Remove pitas from baking sheets and let cool on wire rack.
Store in airtight container in refrigerator.
To serve, reheat wrapped in aluminum foil at 350F (180C) F for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/34038/100-whole-wheat-pita-bread"},{"id":"34034","title":"Bagels","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
honey
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Combine ingredients in a bowl or your bread machine and mix.
If using a bread machine, use the Dough setting and let it run its course.
If mixing by hand, knead the dough for 10 minutes until smooth and elastic, allow to rise in a greased bowl until doubled in size (roughly 1 hour).
After removing the dough from the bread machine, or letting it rise by hand, punch it down and knead it again for a few minutes to smooth it back out.
Form the dough into a ball and transfer to a buttered bowl.
Cover with greased plastic wrap and put in the fridge for at least 8 hours (overnight is better).
After the second rise, preheat the oven to 450 degrees and set a large pot of water with 3 tbsp of sugar to boil.
Spread a thin layer of cornmeal in a baking sheet and have it standing by.
Also, set up a draining rig with a wire rack in another baking sheet (or at least over some towels or something).
Once the water boils, take the dough from the fridge and cut it into 6 equal-sized pieces.
Form each piece into a ball, punch a hole through the middle and shape it into a smooth ring.
Drop the bagels into the boiling water a few at a time so as not to crowd (I do 4 or so at once).
Let them boil for 2 minutes.
A few seconds into the boil give the bagels a little nudge with a slotted spoon to make sure they aren't sticking to the bottom of the pot.
You'll know they're ready to come out of the water when they bob to the surface and lie flat on the water (not hanging down at an angle).
Transfer the bagels to your draining rig and finish boiling the rest of your bagels.
Once they're done, arrange them on the cornmeal covered baking sheet and brush each with an egg wash (just a beaten egg).
When putting the bagels in the oven, throw 3 ice cubes in the bottom so that they'll create steam as they melt.
Bake at 450 for 12-15 minutes until golden brown and the bagels sound hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/34034/bagels"},{"id":"34030","title":"Buttermilk Roasted Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, buttermilk, fluid, cultured, lowfat","directions":"Remove giblets from chicken.
Place chicken in heavy large plastic bag.
Pour buttermilk into bag.
Seal bag.
Turn to coat chicken.
Refrigerate 1 to 2 days, turning occasionally.
Position rack in lowest 1/3 of oven and preheat to 400F.
Place rack on baking sheet.
Remove chicken from buttermilk marinade and place on rack breast side up.
Season with salt and pepper.
Roast until juices from thigh run clear when pierced with a small knife, covering loosely with foil toward the end if browning too quickly, approximately 1 hour.
Let chicken stand 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/34030/buttermilk-roasted-chicken"},{"id":"34029","title":"Crusty Hard Rolls","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry","directions":"The Starter:
Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine, until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough.
Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
Turn the dough out onto a lightly greased or floured work surface.
Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface.
Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size.
Refrigerate them for several hours, or overnight.
Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash).
Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425F (220C) oven for 20 to 25 minutes, until they're a deep golden brown.
Remove them from the oven, and cool on a wire rack.
For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
Yield: 12 rolls.","url":"https://recipe.bluelayer.org/recipe/34029/crusty-hard-rolls"},{"id":"34024","title":"Canned Green Beans","ingredients":"beans, snap, green, raw
salt, table
water, bottled, generic","directions":"String and break green beans into one inch or less pieces.
Then, clean jars by boiling them to sanitize.
Place broken beans into jars and press down and shake while adding to the jars to insure the jars are full as beans will shrink during canning.
Be sure to leave at least 1\" to 1/2\" of space on top of beans.
Next add 1 tsp of salt to each jar.
Then, fill the jar with water until it reaches the top of the beans but still leaving 1\" to 1/2\" of space from the top of the jar.
Place lids in a pan with water and bring to a boil until lids get hot.
When boiling, place one lid on each jar.
Then add the rings to each jar.
Only place each ring on finger tight.
Place jars into a pressure canner.
Turn heat to medium and wait approximately 15mins until canning pressure is reached and you have the steam pressure, the top giggles.
Allow the cooker to cook at pressure for 20mins.
Then, turn off and allow to cool until the canner has no pressure.
Remove cans carefully and turn upside down until they cool completely.
Tighten rings around each jar.
Store in a cool dry place until ready to eat!
They can be stored for years.
To eat simply open the jar, pour into a bowl and microwave!
:-)","url":"https://recipe.bluelayer.org/recipe/34024/canned-green-beans"},{"id":"34019","title":"Blueberry Ice Cream Pie","ingredients":"nuts, almonds
sugars, brown
spices, cardamom
butter, without salt
ice creams, vanilla
cream, whipped, cream topping, pressurized
sugars, granulated
spices, cardamom
blueberries, raw","directions":"Combine first 3 ingredients in processor and chop finely, using on/off turns.
Transfer to bowl.
Mix in butter.
Press firmly into bottom and up sides (but not rim) of 10-inch glass pie plate.
Freeze 15 minutes.
Preheat oven to 350F.
Bake crust until center is golden, covering edges with foil if browning too quickly, about 19 minutes.
Cool 5 minutes.
If edges have slipped, gently press into place.
Cool almond crust completely.
Soften ice cream in refrigerator until spreadable but not melted.
Spread in crust.
Smooth surface.
Freeze until firm, at least 2 hours.
(Can be prepared 3 days ahead.
Cover tightly.)
Whip cream, sugar and cardamom until stiff peaks form.
Spread over pie.
Top with berries and serve.","url":"https://recipe.bluelayer.org/recipe/34019/blueberry-ice-cream-pie"},{"id":"34006","title":"Low fat pie crust","ingredients":"wheat flour, white, all-purpose, unenriched
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Combine all ingredients and roll to desired shape","url":"https://recipe.bluelayer.org/recipe/34006/low-fat-pie-crust"},{"id":"34001","title":"Pecan Cinnamon Crust","ingredients":"nuts, pecans
oats
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
oil, canola
syrup, maple, canadian","directions":"Preheat oven to 350.
Lightly spray a 9 inch pie plate with non stick spray.
Toast pecans on cookie sheet for 7 - 10 mintues, or until the smell of nuts fills the kitchen.
Combine oats, flour, toasted pecans, cinnamon and salt in food processor or blender, and pulse until mixture becomes a coarse meal.
Pour in oil and maple syrup and pulse until wet and dry are just combined.
(I used a blender to pulse the dry, and then mixed in the oil and syrup by hand in a bowl so it wouldn't get stuck in the bottom of the blender).
Press the mixture into a prepared pie plate.
I like to use the bottom of a glass to press the crust down evenly on the bottom and sides.
Bake for 10 minutes, then set aside to cool.
Fill with your favorite pie filling: mine is PUMPKIN.","url":"https://recipe.bluelayer.org/recipe/34001/pecan-cinnamon-crust"},{"id":"33998","title":"Almost North Carolina Pork Barbecue Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
vinegar, cider
molasses","directions":"Start with a pork Boston butt which weighs 4 to 5 pounds; place in a slow cooker.
Splash in about 1/4 c. cider vinegar and a Tbsp.
or possibly two of molasses.
Slow cook by cooker directions for about 10 hrs.
Cold; debone, remove skin and excess fat.
Chop meat and add in barbeque sauce (Eastern, Piedmont, or possibly Western-style).","url":"https://recipe.bluelayer.org/recipe/33998/almost-north-carolina-pork-barbecue-recipe"},{"id":"33991","title":"English Bramley Pie","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
shortening, vegetable, household, composite
sugars, powdered
water, bottled, generic
apples, raw, with skin
sugars, powdered
spices, cinnamon, ground","directions":"Peel core and slice apples.
Simmer in water until soft (tip, I like to reserve 50ml of this water to use in the pie crust).
Drain and sprinkle with the cinnamon and sugar, leave to cool.
Sift flour into a bowl.
Cut the butter and shortening into cubes and \"rub in\" using thumbs and forefingers until the mix looks like breadcrumbs.
Add sugar and water and mix with a round bladed knife until the mixture sticks in lumps.
Wrap in clingfilm and chill for 30 minutes Meanwhile preheat oven to 190 deg C/375 deg F.
Divide pastry in two and roll into two circles slightly larger than a 25cm pie plate.
Place one over the plate and trim excess.
Place the apple mix in the pastry shell and cover with the second pastry circle.
brush edges with water and seal with gentle pressing around edge.
Cut a vent in the centre, brush with water and sprinkle with sugar.
Bake for 40 mins until golden.","url":"https://recipe.bluelayer.org/recipe/33991/english-bramley-pie"},{"id":"33989","title":"Lavash Cracker - Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
water, bottled, generic","directions":"Add all ingredients to a medium bowl and mix one minute until ingredients are uniformly distributed.
Place in an oiled 2 cup measuring cup and cover.
Let rest for 10 minutes and begin kneading on a lightly floured surface.
Knead for 5 minutes (it's a stiff dough) and place back into the cup and cover.
in 20 minutes, remove the dough, stretch into a rectangle as large as possible without tearing and fold letter-style, top to bottom third and bottom to top third.
Do this from sides as well.
Replace into measuring cup and cover.
In 20 minutes, do another stretch and fold and replace into cup.
Let rest in a warm place until doubled in volume.
This make take another hour to hour and 20 minutes.
Preheat oven to 350°F A baking stone can be used if desired.
Divide the dough into 2 equal halves and roll one half out on a lightly floured surface until it resists rolling.
Do the same with the other half.
Return to the first dough piece and continue to roll out until each piece is a 12\" x 15\" rectangle or a 15\" diameter circle.
Lift the doughs occasionally and return to the surface and re-flour lightly as needed.
Cover each dough with a thin towel or plastic wrap lightly to prevent sticking (can use flour or oil to prevent sticking but not usually necessary).
Let rest for 5 minutes.
Lift the dough and place onto a half size baking sheet (12\" x 16\" or so) that has been fitted with parchment paper or silpat pad.
Spray the doughs with water lightly and sprinkle toppings (sesame seeds, poppy seeds, sea salt, Italian seasonings and/or paprika).
Lightly press or roll the toppings into the dough.
Instead of water, an egg wash or milk wash can be applied.
Using a fork, press holes into the dough to reduce the bubbling that flatbreads all do.
Bake for 4 minutes and rotate pan or pans and bake for an additional 5 minutes or until the crackers are uniformly browned lightly and crispy.
Remove and cool on the pan, counter or rack.","url":"https://recipe.bluelayer.org/recipe/33989/lavash-cracker-bread"},{"id":"33988","title":"Easy Hot Biscuits","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cut the cold butter into 1 cm cubes, and mix with the pancake mix in a food processor until smooth.
Pour in the milk, and turn the switch back on.
Keep mixing until the mixture comes together.
Roll into a ball on a parchment sheet, roll out to 2 cm thick, then cut into 6 even pieces with a knife.
Keep a little space in between when you line them up.
Bake in the preheated oven at 200C (400F) for 17 minutes.","url":"https://recipe.bluelayer.org/recipe/33988/easy-hot-biscuits"},{"id":"33969","title":"Chocolate Malt Pie Recipe","ingredients":"candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
milk, buttermilk, fluid, cultured, lowfat
salt, table
cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat","directions":"Combine marshmallows, chocolate chips, lowfat milk and salt in top of double boiler.
Cook and stir till melted.
Cold.
Combine whipped cream or possibly Dream Whip and malted lowfat milk pwdr.
Fold into chocolate mix and spoon into baked pie shell or possibly graham cracker shell.
Refrigeratewell before serving.","url":"https://recipe.bluelayer.org/recipe/33969/chocolate-malt-pie-recipe"},{"id":"33965","title":"Cranberry-Ginger Streusel Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
oil, olive, salad or cooking
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
cranberries, dried, sweetened
cock brand, palm sugar,
spices, ginger, ground
vanilla extract
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
cock brand, palm sugar,
salt, table","directions":"Preheat oven to 350F and butter a 9-inch pie plate.
Make crust: In a medium-sized bowl, whisk together flour, salt and baking powder.
Using a box grater, grate the frozen butter into the dry ingredients.
Add the cream cheese, and using your fingers, rub the butter and cream cheese into the flour mixture until they are well-incorporated, and there are butter bits of various sizes.
Whisk milk and olive oil together in a small bowl and pour over flour/butter mixture.
Toss together with a fork until all of the flour is moistened - it need not form a ball.
Dump into a prepared pie plate and using your fingers, evenly press dough into the plate.
Place in freezer while you make the filling.
Topping: Combine flour, palm sugar and salt in small bowl.
Add butter and toss with fingers until all flour is moistened and crumbs have formed.
Refrigerate until the rest of the pie is assembled.
Filling: Combine all ingredients in a medium-sized bowl, and toss with fingers.
Remove crust from freezer and pour filling into the crust.
Sprinkle topping over the filling.
Bake pie for about an hour, or until the cranberry juices are released and they have thickened.
The top layer of cranberries will keep their shape, but should give way when pressed.
If topping looks like it is browning too quickly, place a foil tent over the pie.
Let pie cool for at least an hour before cutting.","url":"https://recipe.bluelayer.org/recipe/33965/cranberry-ginger-streusel-pie"},{"id":"33953","title":"Ranch Chicken Nuggets","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, ranch dressing, regular
butter, without salt
spices, garlic powder
spices, pepper, black
potatoes, raw, skin","directions":"Preheat oven to 400AF.
Rinse chicken and pat dry.
Stir together dressing, butter, garlic salt and pepper in a medium bowl.
Add chicken and toss well to coat with mixture.
Roll each piece in crushed chips and place on a shallow baking sheet; sprinkle with any remaining chips.
Bake for 30 minutes or until crispy and lightly browned.","url":"https://recipe.bluelayer.org/recipe/33953/ranch-chicken-nuggets"},{"id":"33948","title":"Chocolate Shortbread with White Chocolate Sauce","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
candies, semisweet chocolate
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
cream, sour, cultured","directions":"Preheat the oven to 350 degrees F.
In a small metal bowl, combine the 2 types of chocolate and melt them gently over a pot of simmering water or a double boiler.
Cool chocolate to room temperature.
In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and sugar.
Blend until smooth and \"creamed,\" 3 to 5 minutes.
Mix in the cooled melted chocolate.
Sift the flour and add to the butter mixture and blend on low speed to incorporate the flour.
Do not over mix .
Remove the dough from the bowl and refrigerate for a few minutes to chill.
In a medium-sized pot, bring the cream to a gentle simmer.
Remove the pot from the heat and whisk in the white chocolate pieces.
Allow the mixture to sit and cool for a minute.
All of the white chocolate should easily melt into the cream.
Whisk in the sour cream and taste for seasoning.
Cook's Note: Sour cream is temperamental when heated, so take care that your mixture never gets overly hot.
If so, cool a little before incorporating.
Set aside at room temperature.
Press the shortbread dough evenly into a 9 by 13 by 1-inch greased non-stick baking pan.
Place in the center of the oven and bake for 35 to 40 minutes until the dough is fairly firm to the touch.
Remove from the oven and allow the shortbread to cool for about 10 minutes.
Cut into 12 rectangles, 4 by 2 inches, and then cut diagonally across rectangles to form 24 long triangles for good dipping.
Arrange shortbread wedges on a tray with the white chocolate sauce in a bowl for dipping.","url":"https://recipe.bluelayer.org/recipe/33948/chocolate-shortbread-with-white-chocolate-sauce"},{"id":"33947","title":"No Roll Coconut Milk Pie Crust","ingredients":"butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix ingredients together with a fork until just blended.
Do not over mix.
Do not use a mixer.
Dough should be soft but not sticky.
If it is too stiff add more coconut milk.
If it is too loose add a little more flour.
Since this is pressed it is more moist than rolled pie dough.
Press into 9 inch pie pan evenly.
I start with the sides and work toward the center.
Crimp the edges when you are done to make it pretty.
If you need it cooked.
Poke with a fork all around to keep it from getting air bubbles.
Bake at 375 for about 15 minutes or until golden brown.
NOTE: Sometimes I make the crust ahead of time and press into the pan and freeze or refrigerate so they are ready to go when I need them.
I often freeze them in the pan when I am using them for fruit pies so the filling cooks without the crust burning or getting soggy.","url":"https://recipe.bluelayer.org/recipe/33947/no-roll-coconut-milk-pie-crust"},{"id":"33935","title":"Butter Crunch Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
nuts, pecans
butter, without salt","directions":"Mix flour, sugar and nuts.
Cut in the butter with a pastry blender until the texture of coarse crumbs.
Spread in a 9x13 pan.
bake at 400 degrees for 15 minutes.
Remove from oven and stir with a spoon.
Reserve 3/4 cup of mixture for topping if desired and immediately press the remaining into a 9 inch pie plate.
Cool.","url":"https://recipe.bluelayer.org/recipe/33935/butter-crunch-pie-crust"},{"id":"33929","title":"Metric Bagels (When I Go Back Home)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table
sugars, granulated
spices, poppy seed","directions":"In large bowl, sprinkle yeast over warm water to soften; stir to dissolve.
Add 2 tablespoons sugar, oil, 6 cups of flour, and salt.
Mix thoroughly until the dough forms up and leaves the sides of the bowl.
Turn dough out on floured board and knead, adding small amounts of flour as necessary.
Bagel dough should be pretty stiff.
Work in as much extra flour as you can comfortably knead.
Knead until smooth and elastic, 12-15 minutes.
Roll the dough into a ball, place it in a large oiled bowl, and turn to coat.
Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour).
Punch down and cut into thirds, and roll each piece between your palms into a rope.
Cut each rope into 4 equal pieces and shape into balls.
Roll the first ball into another rope that is about 2\" longer than the width of your hand.
Make a ring with the dough, overlapping ends about 1/2\" and sealing the ends by rolling with your palm on the board.
If the dough resists rolling, dab on a drop of water with your finger.
Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
Cover and let stand until puffy, about 20 minutes.
While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil.
When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top.
Cook for a total of 1 minute, turning once.
Carefully lift each bagel out with a slotted spoon or skimmer.
Drain momentarily.
Turn into a dish with topping, if desired.
Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets.
Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes.
Turn bagels over when the tops begin to brown, and continue baking until done.","url":"https://recipe.bluelayer.org/recipe/33929/metric-bagels-when-i-go-back-home"},{"id":"33928","title":"Jack in the Box Marshmallow Rice Krispie Shake","ingredients":"ice creams, vanilla
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine the ice cream, milk and marshmallow fluff.
When you get this to the consistency you desire, gently stir in the Rice Krispies.","url":"https://recipe.bluelayer.org/recipe/33928/jack-in-the-box-marshmallow-rice-krispie-shake"},{"id":"33924","title":"Pappardelle Iii (Assembly)","ingredients":"salt, table
cheese, parmesan, hard","directions":"** Recipes for Pappardelle I Pasta, and Pappardelle II Duck should have been completed before this recipe is started.
To Assemble: Have the warm duck sauce standing by.
Cut the dough into 3 pieces.
Roll out 1 piece of dough on a lightly floured board to a thickness of 1/16 inch.
Starting from end nearest you, roll dough around and around a rolling pin until it's all rolled up.
Cut dough down length of rolling pin, then cut into pappardelle strips about 1 x 5 inches.
Repeat with remaining 2 pieces of dough.
Place pappardelle on tray lined with floured cloth and let dry briefly, uncovered, in refrigerator.
Meanwhile, bring 5 quarts water to a boil and add 1 tablespoon of salt.
Add pasta gradually, stirring with wooden spoon.
Boil vigorously, uncovered, until just tender, 2 to 4 minutes.
Drain well.
Immediately return the pasta to the empty pot with half of the sauce and 1/4 cup Parmesan, tossing gently over medium heat.
Serve immediately on heated plates, topping with remaining sauce.
Additional Parmesan and a pepper mill should be made available at the table.","url":"https://recipe.bluelayer.org/recipe/33924/pappardelle-iii-assembly"},{"id":"33909","title":"English Toffee","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"-Preparea slightly greased cookie sheet pan that has edges (is this called a jelly roll pan?
)-Combine butter, sugar, water and corn syrup in a medium saucepan.
Mix well and cook over medium heat to 260 degrees on a candy thermometer (Be careful, it will be vigorously boiling.
This is hot stuff!
).
Stir occasionally, but don't scrape down the sides of the pan because it will make the candy grainy.
-At260 degrees, add the almonds and stir continuously, but gently until the mixture reaches exactly 300 degrees.
-Removefrom heat and pour onto slightly greased pan.
-Spreadout candy to edges and corners.
-Topwith chocolate chips.
The heat from the candy will melt the chocolate, after several minutes, spread the chocolate to fully cover toffee.
-Sprinklewith walnuts if desired, though some people prefer to skip the walnuts.
Also other favorite chopped nuts (almonds, peanuts, macadamias, etc.
may be substituted for walnuts.
-Coolcompletely, about 2 or more hours.
-Breakinto pieces and try not to eat too much yourself.","url":"https://recipe.bluelayer.org/recipe/33909/english-toffee"},{"id":"33904","title":"Push-In-Pan Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Mix dry ingredients right in a pie pan.
Combine oil and milk in measuring cup.
Mix oil and milk with a fork until mixture is blended.
Pour into flour mixture and mix with fork.
As dough takes shape, knead a little with your hands until the flour is incorporated into the dough.
Add more liquid or flour as needed.
Push and cover the pie pan evenly.
Fill and bake.","url":"https://recipe.bluelayer.org/recipe/33904/push-in-pan-pie-crust"},{"id":"33902","title":"Citrus Ginger Dump Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
marmalade, orange
honey
spices, ginger, ground
spices, pepper, red or cayenne","directions":"For immediate cooking: Preheat oven to 350 degrees Place all ingredients into a prepared baking dish, turn chicken to coat.
Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.
For freezing: Place all ingredients into a 1 Gallon freezer bag.
Lay flat in freezer.
To cook from the freezer: Thaw in the refrigerator.
Preheat the oven to 350 degrees .
Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.","url":"https://recipe.bluelayer.org/recipe/33902/citrus-ginger-dump-chicken"},{"id":"33892","title":"Walnut Caramels With Sea Salt","ingredients":"cream, whipped, cream topping, pressurized
syrups, corn, light
honey
sugars, granulated
butter, without salt
salt, table
vanilla extract
nuts, walnuts, english
salt, table","directions":"Grease bottom and sides of 9 by 9 inch pan.
Line the bottom with parchment paper.
grease the top of the parchment paper.
Set a side.
Combine cream, corn syrup, honey and sugar in a large pot.
Cook over medium heat, stirring often, to 260F, about 25 minutes.
Remove from heat.
Stir in butter, kosher salt and vanilla.
Fold in walnuts.
Pour into prepared pan.
Sprinkle the remaining sea salt over the caramels.
Cool.
Run a knife around the inside edge of the pan and invert on a cutting board.
Cut into 1 inch pieces.
Roll individually in waxed paper.","url":"https://recipe.bluelayer.org/recipe/33892/walnut-caramels-with-sea-salt"},{"id":"33889","title":"Oriental Truffles","ingredients":"dates, deglet noor
nuts, cashew nuts, raw
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine the dates, cashew nuts, honey and 3/4 of the coconut in a blender or food processor.
Grind everything into small pieces.
Put the rest of the shredded coconut on a plate and make your hands a little wet.
This will make sure the mixture wont stick to your hands.
Make evenly sized balls (1 inch) and roll them in the coconut on the plate.
Now you have 2 options: You can devour them straightaway.
Or put them in the freezer for 20 minutes before you devour them (this will make them even better).
The honey will give the truffles a soft-crunchy texture.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/33889/oriental-truffles"},{"id":"33881","title":"Carol's Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
oil, olive, salad or cooking
syrup, maple, canadian
salt, table","directions":"Preheat oven to 375.
Put oats into food processor and pulse until broken into small pieces.
Add the flour and process.
Next add walnuts, oil, maple syrup and salt and run food processor unil well mixed.
Drop the batter onto cookie sheets using a generous tablespoon per cookie.
Bake for 12 minutes.
Remove and cool on a plate or rack.
Leftovers freeze well.
Makes about 1 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/33881/carols-cookies"},{"id":"33863","title":"Whole Wheat Biscuits With Flax (Oamc Option Also!)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
seeds, flaxseed
butter, without salt
water, bottled, generic","directions":"-Preheat oven to 450 degrees and grease 8X8 inch square baking pan.
-Mix together the flour, baking powder, salt, nonfat milk powder, and flax seed in the bowl of your mixer.
-Add the butter and mix with the paddle attachment on your mixer.
Mix until the butter is a little larger than pea sized pieces.
-Add the water while the mixer is running.
Once batter starts clinging to paddle it is done.
You can always add a little more water at a time in case it is a dry day.
-Scoop out the dough about 1/4 Cup at a time and form into a ball into your hand.
Flatten out the dough ball and place in pan.
-Bake for 12 minutes or until just turning golden brown on top.","url":"https://recipe.bluelayer.org/recipe/33863/whole-wheat-biscuits-with-flax-oamc-option-also"},{"id":"33851","title":"Peanut Brittle","ingredients":"oil, corn, peanut, and olive
sugars, granulated
syrups, corn, light
water, bottled, generic
leavening agents, baking soda","directions":"Lay out several sheets of foil to spoon the hot peanut brittle onto.
In a large skillet mix the sugar, syrup, and water together.
Cook at a medium-high heat, stirring regularly.
Heat until the mixture has a hard ball consistency.
You don't need a candy thermometer for this.
When stirring, occasionally hold spoon above mixture, allowing it to drip off spoon.
When mixture is at hard ball stage, it will \"hair\" off the spoon when falling, looking like a clear spider web.
Once mixture is at hard ball consistency, add raw peanuts.
(They will pop a little.)
When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove.
Add soda and stir.
Mixture will foam up.
Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces.
Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.","url":"https://recipe.bluelayer.org/recipe/33851/peanut-brittle"},{"id":"33829","title":"Chocolate Glaze","ingredients":"cream, fluid, heavy whipping
syrups, corn, light
pascha, organic bitter-sweet dark chocolate chips,","directions":"Bring heavy cream and corn syrup to a gentle simmer in a small saucepan.
Pour over chocolate in a bowl, and let stand for 1 minute.
Stir until chocolate melts and mixture is shiny and smooth.
Let cool slightly, about 10 minutes.
Use immediately.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/33829/chocolate-glaze"},{"id":"33828","title":"The Best Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Position oven rack in the middle of the oven; preheat to 450; line a baking sheet with parchment paper.
Pulse the flour, buttermilk powder, sugar, baking powder, salt, and baking soda together in a food processor to combine, about 3 pulses.
Scatter the butter and shortening evenly over the top and continue to pulse until the mixture resembles coarse meal, about 15 pulses.
Transfer the flour mixture to a big bowl; stir in the milk with a rubber spatula until the dough comes together.
Turn the dough out onto a well floured surface; lightly flour your hands and the dough, and knead the dough gently until uniform, about 30 seconds.
Roll the dough into a 10 inch round, about 1 inch thick.
Using a floured 2 1/2 inch biscuit cutter, stamp (don't twist) out 12 biscuits, gently patting the dough scraps back into a uniform 1-inch thick piece as needed.
Arrange biscuits upside down on the prepared baking sheet, spaced about 1 1/2 inches apart.
Bake for 5 minutes; rotate the pan, decrease heat to 400, and continue to bake until golden brown, 12-15 minutes.
Transfer to a wire rack, let cool for 5 minutes and serve warm.","url":"https://recipe.bluelayer.org/recipe/33828/the-best-buttermilk-biscuits"},{"id":"33823","title":"Apple Coconut Pie With Cream Cheese Pastry","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
butter, without salt","directions":"Using a mixer, combine the butter and the cream cheese well.
Using your hands, mix in the flour and the salt till completely combined.
Shape into a ball and chill for 15 minutes before using.
Pre-heat oven to 400F.
Divide the dough ball in two and roll each half out (on a lightly-floured surface) into a circle about 1/8 inch thick.
Line a 10 inch deep-dish pie pan with one circle.
Arrange the apples in this unbaked pie shell; you will want to do this as neatly as possible in order to get them all inches.
In a bowl, combine the sugar, flour and salt; sprinkle evenly over the apples.
Next, cover the apples evenly with the coconut.
Sprinkle the vanilla over the top, and dot with the butter.
Place the remaining circle of pastry over the filling; seal and flute edges.
Cut slits in top to allow steam to escape.
Bake at 400F for 10 minutes, then reduce heat to 300 and bake an additional 35 to 40 minutes until the top is golden and the juices are bubbling.","url":"https://recipe.bluelayer.org/recipe/33823/apple-coconut-pie-with-cream-cheese-pastry"},{"id":"33821","title":"Quick Paneer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw","directions":"In a large stockpot, bring milk to boil over medium heat.
As soon as you see bubbles, add lemon juice and stir until curds separate from the whey.
The whey looks kind of greenish.
Pour into a cheesecloth-lined sieve to drain.
When you can handle the heat, gather the ends of the cloth and twist to press the liquid out.
Unwrap and rewrap to repeat the process again.
Place the bundle onto an upturned pie plate (no rim to catch the liquid) in the sink.
Place an 8x8 pyrex dish over the top and pile on the weight.
Think large cans of tomatoes topped with a frying pan.
Make it balance and leave it to drain for an hour.
Place the disk of cheese onto a paper towel-lined plate and cube as needed.
If you are storing in the fridge, remember to change the paper toweling frequently.
Proper paneer is blended and re-weighted after the first press to make it smoother.
I dont bother.
Im too impatient!
Your yield will be about 1 pound.
Also, you can save the whey to water plants.","url":"https://recipe.bluelayer.org/recipe/33821/quick-paneer"},{"id":"33809","title":"Teriyaki Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
oil, olive, salad or cooking
water, bottled, generic
spices, ginger, ground
soy sauce made from soy (tamari)
spices, garlic powder
sugars, granulated","directions":"Cut each of the wings into three pieces, discarding the tip.
Place in a large skillet and brown in oil over medium heat.
Once they are browned, add water; cover and steam for 10-15 minutes.
Meanwhile; combine ginger, soy sauce, garlic powder and sugar.
After 15 minutes of steaming, pour the sauce over the wings.
Turn heat to medium-low and continue to cook for 3/4 of an hour, stirring occasionally, until chicken is tender and sauce is thickened.","url":"https://recipe.bluelayer.org/recipe/33809/teriyaki-chicken-wings"},{"id":"33801","title":"Vanilla Wafer Crust Recipe","ingredients":"cookies, vanilla wafers, lower fat
sugars, granulated
butter, without salt","directions":"Combine wafers and sugar.
Add in butter and mix thoroughly.
Pat on bottom and side of 9 inch pie plate and bake at 325 degrees for 15 min.
Cold before putting pie filling in.","url":"https://recipe.bluelayer.org/recipe/33801/vanilla-wafer-crust-recipe"},{"id":"33774","title":"Baked Italian Sausage Links Recipe","ingredients":"water, bottled, generic
pork sausage, link/patty, unprepared","directions":"PAN: 18 BY 26-INCHES SHEET PAN TEMPERATURE: 400 F. OVEN
PLACE ITALIAN SAUSAGE LINKS IN SINGLE LAYERS ON 4 SHEET PANS (18 BY 26 INCH).
PIERCE EACH SAUSAGE.
POUR 1 C. Warm WATER OVER SAUSAGES IN EACH PAN.
COVER; BAKE IN 400F.
OVEN 20 Min.
REMOVE COVER; BAKE 15 Min LONGER Or possibly Till BROWNED.
SERVING SIZE: 2 SAUSAGES","url":"https://recipe.bluelayer.org/recipe/33774/baked-italian-sausage-links-recipe"},{"id":"33770","title":"Crustless Crab Quiche With Crumb Topping","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
egg substitute, powder
spices, parsley, dried
salt, table
spices, pepper, black
spices, marjoram, dried
spices, garlic powder
spices, nutmeg, ground
bread crumbs, dry, grated, plain
butter, without salt","directions":"Layer the crabon the bottom of two empty quich or pie pans.
Combine all other ingredients except the bread crumbs and butter, and pour half of the mix into each pan.
Bake at 350 degrees for 30 minutes.
Then top each quiche with 1 cup of bread crumbs and dot with 1/4 Tbs of butter each.
Bake 15 minutes more.
Remove from the oven and let stand for about 3-5 minutes.
Cut each quiche into quarters and serve.
*If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
Seal, label and freeze up to two months.
Do not thaw before reheating.
Unwrap and bake in a 375F oven for 20-25 minutes, or until heated through.","url":"https://recipe.bluelayer.org/recipe/33770/crustless-crab-quiche-with-crumb-topping"},{"id":"33748","title":"Bacon Wrapped Scallops","ingredients":"bacon, meatless
mollusks, scallop, (bay and sea), cooked, steamed
butter, without salt
spices, garlic powder
soup, chicken broth or bouillon, dry","directions":"Cut bacon strips in half.
Wrap a piece of bacon around each scallop; secure with toothpick.
Arrange the wrapped scallops on a baking sheet.
Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp.
In small skillet, melt butter; add garlic and saute 1 minute,.
Add broth and bring to a boil.
Cook 2 minutes.
Place scallops in large bowl; pour broth over, Gently toss to coat.","url":"https://recipe.bluelayer.org/recipe/33748/bacon-wrapped-scallops"},{"id":"33733","title":"Mashed Potato Candy","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, powdered
peanut butter, smooth style, without salt","directions":"Combine mashed potato, powdered sugar, milk and vanilla in a medium bowl.
Add powdered sugar a little at a time until the mixture reaches the thickness of pie dough.
You will need to use clean hands to kneed the dough until everything is fully incorporated.
Use a little more or less of the powdered sugar until the desired texture is met.
If it becomes too stiff, add one tiny drop of milk at a time until the desired texture is met.
I wish it were more of an exact science, but it's not.
:).
Spread waxed paper onto your work surface and liberally dust with powdered sugar.
I use the waxed paper to assist in rolling.
Please note if you use a plain work surface dusted with powdered sugar, it's much more difficult to roll it up due to the dough's tendancy to stick to the flat surface (which can result in the dough tearing).
On the waxed paper, roll the dough into a circular shape until 1/4-inch thick.
Spread peanut butter evenly over the dough up to 1/2 inch from the edge of the circle.
Carefully roll up like a jelly roll, using the waxed paper as a helpful tool.
Place onto a cookie sheet covered with a clean sheet of waxed paper.
Refrigerate uncovered until fully chilled (about three hours), and the outside of the roll becomes crusty.
Slice roll into 1/4-inch pieces.
Store candy arranged flat in an air-tight container with waxed paper between each layer for up to two weeks (or probably more--it's never lasted that long around our house).
The candy will harden and become more brittle as it ages, and this is perfectly fine.
The candy can sit at room temperature for up to three hours before becoming soft.
To reach original texture, replace in refrigerator.","url":"https://recipe.bluelayer.org/recipe/33733/mashed-potato-candy"},{"id":"33725","title":"Crab Salad","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
cheese, parmesan, hard
salad dressing, mayonnaise, regular
celery, raw
onions, spring or scallions (includes tops and bulb), raw
lemon juice, raw","directions":"Blend cream cheese, mayonnaise and lemon juice.
Chop crab meat into bite size pieces.
Add remaining ingredients and mix well.
Serve cold.","url":"https://recipe.bluelayer.org/recipe/33725/crab-salad"},{"id":"33719","title":"Utterly Addictive Spicy Nuts","ingredients":"nuts, almonds
nuts, pecans
nuts, cashew nuts, raw
spices, onion powder
spices, chili powder
spices, garlic powder
salt, table
spices, coriander seed
spices, cumin seed
spices, pepper, black
spices, pepper, red or cayenne
water, bottled, generic
sugars, granulated","directions":"In a large bowl, place the almonds, pecans, and cashews, and toss to combine.
In a small bowl, place all of the spices, stir well to combine, and set aside.
In a small saucepan, place the water and sugar, and bring the mixture to a boil to dissolve the sugar and form a simple syrup.
Continue to boil the simple syrup to the soft ball stage (240 degrees, use a candy thermometer).
Remove the saucepan from the heat and stir in the spice mixture.
Pour the spiced simple syrup over the mixed nuts and toss well to thoroughly coat the nuts with the mixture.
Transfer the mixed nuts to a non-stick cookie sheet and spread them out to form a single layer.
Bake at 350 degrees for 10-15 minutes or until nuts are lightly toasted and fragrant.
Remove the cookie sheet from the oven and set nuts aside to cool.
Break the nuts into small pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/33719/utterly-addictive-spicy-nuts"},{"id":"33718","title":"Classic English Toffee","ingredients":"butter, without salt
sugars, granulated
salt, table
water, bottled, generic
vanilla extract
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Place a piece of parchment paper on a cookie sheet.
Sprinkle with almonds.
Measure out chocolate chips.
In a large saucepan, melt butter with sugar, salt and water over LOW heat.
Then stir mixture constantly over medium-high heat until it reaches 300 degrees on a candy thermometer.
Remove from heat and stir in vanilla.
Pour mixture onto cookie sheet over the almonds.
Spread with a spatula into a rectangular shape.
While toffee is hot, sprinkle the chocolate chips over the top.
Once chocolate is melted, spread it evenly over the toffee.
Let it sit at room temperature for 20 minutes then cool in the refrigerator for 30 minutes.
Remove from the refrigerator and break into pieces.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/33718/classic-english-toffee"},{"id":"33717","title":"Applesauce Glazed Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
marmalade, orange
cornstarch
spices, ginger, ground
spices, garlic powder
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
onions, spring or scallions (includes tops and bulb), raw","directions":"Wash and dry chicken breasts, cut each breast lengthwise into 4 pieces.
Place in single layer in foil-lined 13x9x2\" baking pan.
Set aside.
In 1-quart saucepan, combine marmalade, cornstarch, ginger and garlic.
Add applesauce.
Cook over medium heat, stirring constantly, until mixture starts to boil.
Spread evenly over chicken.
Bake at 400F about 20 minutes or until chicken is tender and juices run clear.
Garnish with green onions and serve hot over rice if desired.","url":"https://recipe.bluelayer.org/recipe/33717/applesauce-glazed-chicken"},{"id":"33696","title":"Horseradish-Crusted Beef Tenderloin","ingredients":"horseradish, prepared
oil, olive, salad or cooking
mustard, prepared, yellow
beef, grass-fed, ground, raw
salt, table
spices, pepper, black","directions":"Preheat oven to 400F
Combine horseradish, oil and mustard in
a small bowl.
Rub tenderloin with salt and pepper; coat with the horseradish mixture.
Tie with kitchen string in 3 places.
Transfer to a small roasting pan.
Roast until a thermometer inserted into the thickest part of the tenderloin registers 140F for medium-rare, 5 to 45 minutes.
Add 5 to 10 minutes for medium-well.
Transfer to a cutting board; let rest for 5 minutes.
Remove the string.
Slice and serve with Creamy Horseradish Sauce.
Note: You'll need 2 pounds of trimmed tenderloin for this recipe.
Ask your butcher to remove the extra fat, silver skin and the chain (a lumpy, fat-covered piece of meat that runs along the tenderloin).
If you buy untrimmed tenderloin, start with about 2 1/2 pounds, then use a sharp knife to trim the silver skin, fat and chain.","url":"https://recipe.bluelayer.org/recipe/33696/horseradish-crusted-beef-tenderloin"},{"id":"33689","title":"Honey Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, brown
butter, without salt
syrups, sugar free
water, bottled, generic","directions":"In the order listed, mix ingredients little by little into a food processor.
Process vigorously until finely ground.
Pour in 1 tablespoon water, and blend once more.
If it doesn't become malleable, add more water.
Place in bowl, and using your hands, gather the dough into a ball.
Place on a sheet of parchment paper, and cover with plastic wrap, then roll out flat with a rolling pin.
Using a pizza cutter or a knife, cut into sections and pierce holes into dough using a fork.
(Children will love to make the cuts in the crackers.)
Slide the parchment paper onto a baking sheet and bake for 15 to 20 minutes in an oven preheated to 340F/170C, until light brown, then lower heat to 300F/150C, and bake for 10 more minutes.
To make a cheesecake crust: Use 100 g graham crackers and 40 g melted butter.
Put crackers into a plastic bag and crush with a rolling pin.
After crushing the crackers in a bag using a rolling pin, add melted butter.
Use a potato masher to flatten into the cake pan.
Be sure to pack it tightly, so that it won't crumble when baked.
When using butter to make the graham cracker dough, I recommend cutting it up into cubes, then freezing them in the freezer.
I made rare cheesecake.
I crushed the crackers very finely and layered at the bottom, sprinkled more on top, and added a cracker for decoration.
This rare cheesecake is a mousse-type that doesn't harden.
Here is a stick-type cheesecake.
Pridefully packed with homemade sour cream and graham crackers.
Since this recipe makes about 20 crackers, they are perfect to share with friends and loved ones.","url":"https://recipe.bluelayer.org/recipe/33689/honey-graham-crackers"},{"id":"33678","title":"Rachel's Dickles","ingredients":"pickle relish, sweet
cheese, parmesan, hard
beef, grass-fed, ground, raw","directions":"Use a knife to spread the cream cheese on the dried beef.
(This can be a little tricky so be gentle with the beef and you'll have the technique down in a snap.
).
Wrap the beef around the pickles and cut into bite-size pieces.
Secure with toothpicks if necessary.
EXTRA NOTES:.
I know LowFat or NoFat cream cheese is healthier but the taste with the pickles is not as good.
I can't make you use the regular but at least I've given you fair warning.
The pickles seem to be more cooperative (unless they're baby dills) if they are quartered and all are more cooperative when dried with a paper towel.
If you find it easier you could \"butter\" the pickle instead of the dried beef.","url":"https://recipe.bluelayer.org/recipe/33678/rachels-dickles"},{"id":"33677","title":"Creamy Tomatillo Dressing","ingredients":"sauce, salsa, ready-to-serve
salad dressing, mayonnaise, regular
sugars, granulated
lime juice, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
spices, coriander seed","directions":"Blend all ingredients except oil and cilantro in a blender or food processor.
Add oil slowly while blender is on high speed.
Add the cilantro in bursts until broken up into fine pieces.
I keep this in my fridge in a salad jar.
It stays well for 7-10 days.
This goes along with Cafe Rios pulled pork salad, but tastes great on any salad!","url":"https://recipe.bluelayer.org/recipe/33677/creamy-tomatillo-dressing"},{"id":"33676","title":"Reduced Fat Caramels","ingredients":"sugars, granulated
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
vanilla extract","directions":"In a heavy saucepan, combine sugar, syrup and 1 cup milk.
Cook over medium heat, stirring constantly, until the sugar dissolves.
Continue to cook, stirring occasionally, until the mixture reaches 246-248 degrees on a candy thermometer or makes a firm ball when a dropped into cool water.
Slowly add second cup of milk and continue to cook to firm ball stage.
Slowly add third cup of milk, butter and salt.
Cook to firm ball stage and remove from heat.
Immediately pour into buttered pan.
Let cool completely before cutting to pieces with a sharp, wet knife.","url":"https://recipe.bluelayer.org/recipe/33676/reduced-fat-caramels"},{"id":"33667","title":"Smul Paj (Crumb Pie)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Mix evenly, make into crumbly\"dough\".
Grease pan, put in some fruit or berries (cinnamon-sugar covered apple pieces... blueberries... rhubarb,etc..).
pour crumbly mixture over fruit or berries.
Bake 450F for 25 minutes, or until golden brown.
Serve with whipped cream or swedish\"vaniljsas\" (vanilla sauce).","url":"https://recipe.bluelayer.org/recipe/33667/smul-paj-crumb-pie"},{"id":"33635","title":"Sushi Rice","ingredients":"roland, seasoned rice wine vinegar,
sugars, granulated
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
vinegar, distilled","directions":"For the seasoned vinegar: Combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved.
Allow to cool and store in the refrigerator.
For the rice: Put 3 cups of rice in a large bowl and rinse until the water is clear.
Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid.
DO not cover the pot yet, though.
Over high heat, bring to a simmer.
Once the rice is simmering, cover rice and reduce the heat to medium low.
Cook for 10 minutes without removing the pot lid at all.
Turn heat down to the lowest setting and cook for another 10 minutes.
Now, turn off the heat and let the rice sit in the pot ON the stove for 15 minutes.
Turn the rice into a wooden, glass, or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar.
Mix the vinegar with the rice with a cutting motion being careful to only mix for about 5 minutes Max.
Cover rice with a damp towel and allow to cool to room temperature.
This rice is easiest to manipulate while it is room temperature or warmer.
If you refrigerate the rice it gets harder to work, but you could save it for leftovers--just keep it covered with a damp cloth.
This makes enough for about 10 rolls of Maki-sushi or 60 pieces of Nigiri-sushi.","url":"https://recipe.bluelayer.org/recipe/33635/sushi-rice"},{"id":"33611","title":"Red Cabbage & Onion Tarts","ingredients":"wheat flour, white, all-purpose, unenriched
spices, thyme, dried
salt, table
spices, pepper, black
butter, without salt
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
cabbage, raw
vinegar, red wine
sugars, granulated
cheese, gruyere
fresh red onions,","directions":"In a food processor combine the flour, Salt, pepper& 1 tbsp thyme.Add Butter and process until it looks like course meal.
Slowly pour in the ice water with the motor running until the mixture holds together when squeezed.The amount of water will vary depending on your flour so go slow and test.
Wrap the dough in plastic, press into a disc, and chill in the fridge until firm apprx 1/2 hour.
Meanwhile Saute the onions in the oil until soft.
Add cabbage, reduce heat, pour in 1/2 cup water, 2 tbspThyme, vinegar, sugar, salt & pepper to taste
Cover and cook 10 minutes, uncover turn the heat up and continue to cook until all the water has evaporated
Preheat oven to 425F
Cut the dough in into 4 equal pieces and roll each piece into a 5\" circle.
Place in 4\" flan rings or sub with large muffin tins.
Add filling, scatter cheese on top and fold over the pastry edges making a nice scalloped lip Chill until firm (apprx 1/2 hour) Bake 15-20 min or until the pastry is golden and the filling is hot Serve Hot.","url":"https://recipe.bluelayer.org/recipe/33611/red-cabbage-onion-tarts"},{"id":"33609","title":"Maple Apple Oatmeal Crisp","ingredients":"pears, raw
cranberries, dried, sweetened
syrup, maple, canadian
lemon juice, raw
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
butter, without salt","directions":"Preheat oven to 375 degrees.
Lightly oil an 8-inch square glass baking dish or 9-inch deep dish pie plate.
In a large bowl toss the apple slices together iwth the dried cranberries, maple syrup, lemon juice, vanilla extract, cinnamon and nutmeg.
Spread evenly in the baking dish.
Prepare topping by mixing the oats, brown sugar, flour, cinnamon and salt together.
Add the melted butter and stir until evenly moistened.
Sprinkle evenly over fruit.
Bake for 35 to 40 minutes or until the fruit is tender.
Remove from oven and let rest for 20 to 30 minutes.
Serve with vanilla ice cream or whipped cream, if desired.","url":"https://recipe.bluelayer.org/recipe/33609/maple-apple-oatmeal-crisp"},{"id":"33599","title":"Seedy Granola","ingredients":"oats
wheat flour, white, all-purpose, unenriched
wheat germ, crude
cornmeal, degermed, unenriched, yellow
seeds, flaxseed
seeds, hemp seed, hulled
spices, poppy seed
seeds, sesame seeds, whole, dried
spices, cinnamon, ground
salt, table
water, bottled, generic
sugars, brown
raisins, seeded
margarine, regular, 80% fat, composite, stick, without salt","directions":"Soak the raisins for 5 minutes.
Stir the dry ingredients together.
In another bowl, mix the wet ingredients together (adding the raisins last), then combine the mixture until well mixed.
Pour and spread out the granola on a greased cookie sheet and bake at 350F for 10 minutes.
Scramble the granola and break it into some smaller pieces, then bake for another 10 minutes.
Scramble the granola around once again and turn off the oven Keep the granola inside the oven for about another 10 minutes.
Store in an air-tight container in the fridge.","url":"https://recipe.bluelayer.org/recipe/33599/seedy-granola"},{"id":"33596","title":"Easy Horchata Pudding","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
vanilla extract
spices, cinnamon, ground","directions":"- Combine all ingredients in a large microwave-safe bowl.
- Microwave on high for 10 minutes, stirring every 2 minutes.
- Microwave on medium (50% power) for about 10 more minutes, stirring every 2 minutes.
Add more milk if it gets dry before it's ready.
- You can tell when it's done when there are no hard pieces of rice remaining.
It will also be relatively thick.
- Serve hot or cold.
I like it cold with a spoonful of Nutella -- yum!","url":"https://recipe.bluelayer.org/recipe/33596/easy-horchata-pudding"},{"id":"33585","title":"Crisp Topping","ingredients":"nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
salt, table
spices, cinnamon, ground
butter, without salt","directions":"Toast in a 375F oven for 6 minutes: 2/3 cup nuts (pecans, walnuts, or almonds).
Let cool, then chop coarse.
Put the chopped nuts into a bowl and add: 1 1/4 cups flour, 6 tablespoons brown sugar, 1 1/2 tablespoons granulated sugar, 1/4 teaspoon salt (leave out if using salted butter), 1/4 teaspoon ground cinnamon (optional).
Mix well, then add: 12 tablespoons (1 1/2 sticks) butter, cut into small pieces.
Work the butter into the flour mixture with your fingers, a pastry blender, or a stand mixer fitted with the paddle attachment.
Work just until the mixture comes together and has a crumbly, but not sandy, texture.
Chill until ready to use.
Crisp topping can be made ahead and refrigerated for a week or so, or frozen for 2 months.","url":"https://recipe.bluelayer.org/recipe/33585/crisp-topping"},{"id":"33580","title":"Apple Butter Bars Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oats
sugars, granulated
butter, without salt
butter, without salt","directions":"Combine first 5 ingredients in a large bowl; stir in butter.
Press half of mix into a greased 13- x 9-inch pan; top with apple butter.
Sprinkle with remaining crumb mix, and press gently with back of a spoon.
Bake at 350 for 55 min or possibly till lightly browned.
Cold and cut into bars.
Makes 3 dozen.
Notes : Freeze extras and keep on hand for after-school snacks.
Select tart, green-skinned Granny Smiths for cakes and pies.","url":"https://recipe.bluelayer.org/recipe/33580/apple-butter-bars-recipe"},{"id":"33571","title":"Cheesy Chicken","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
spices, pepper, black
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
soup, cream of chicken, canned, condensed
cream, sour, cultured
asparagus, raw
cheese, cheddar","directions":"*I have used different kinds of soups and canned vegetables to match, i.e.
mushroom, potato, broccoli--whatever you have on hand, but I like asparagus the best*.
Combine first four ingredients in a bag.
Shake chicken pieces in flour mix.
Melt butter in skillet.
Brown chicken on all sides.
Place in 13x9-inch baking dish.
Combine soup, sour cream, and asparagus; mix well.
Pour over chicken.
Bake at 350 for 1 hour.
Sprinkle with cheese and return to oven till it melts.","url":"https://recipe.bluelayer.org/recipe/33571/cheesy-chicken"},{"id":"33569","title":"Chocolate Peanut Butter Squares","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
sugars, brown
sugars, powdered
butter, without salt
peanut butter, smooth style, without salt","directions":"Grease a 9x9 pan.
Set aside.
Place the first three ingredients (the chocolates and 1 tablespoon of butter) into a microwave safe bowl and melt completely.
Set aside.
In a medium bowl, combine all the remaining ingredients to make the peanut butter base.
Mix until smooth.
The mixture will have a slightly \"sandy\" texture.
Ignore any lumps in the brown sugar.
Press mixture evenly into prepared pan.
Spread the melted chocolate over all.
Put the pan in the fridge to set.
Cut into 48 pieces (best if you cut the pieces before the chocolate is completely hard).","url":"https://recipe.bluelayer.org/recipe/33569/chocolate-peanut-butter-squares"},{"id":"33565","title":"Cherry Pecan Logs","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
alcoholic beverage, distilled, rum, 80 proof
sugars, powdered","directions":"Combine milk and rum flavoring in mixing bowl.
Add sugar and knead in cherries until smooth and shiny.
Shape in 6 inch logs, roll in wax paper and chill.
Combine caramels ( 1/2 lb.)
and 3 tablespoons evaporated milk.
Heat over boiling water until melted, stirring often.
Turn in pie pan.
Roll logs in caramel mixture then in pecans.
Roll in wax paper and chill.","url":"https://recipe.bluelayer.org/recipe/33565/cherry-pecan-logs"},{"id":"33564","title":"Arugula Basil Pesto","ingredients":"nuts, cashew nuts, raw
nuts, pine nuts, dried
leavening agents, yeast, baker's, active dry
arugula, raw
spices, basil, dried
oil, olive, salad or cooking
water, bottled, generic
spices, garlic powder
salt, table","directions":"Add cashews, pine nuts and nutritional yeast to a food processor or high powered blender.
Blend until the nuts are broken into very small pieces, as small as you can get them.
You may need to stop blending every 15 seconds or so, to scrape down the sides of the bowl and stir.
Add arugula, basil, olive oil, water, garlic powder and sea salt.
Blend until combined, scraping down sides and re-blending as necessary.
Use as a spread for sandwiches, or on french bread (my favorite).
Ive also eaten this on roasted spaghetti squashperfection.","url":"https://recipe.bluelayer.org/recipe/33564/arugula-basil-pesto"},{"id":"33559","title":"Surprisingly Easy! Sesame Tofu","ingredients":"amazonas rainforest product, tapioca starch,
seeds, sesame seeds, whole, dried
water, bottled, generic
salt, table","directions":"Put the kudzu starch in a sauce pan, dissolve it in a little water, then add the rest of the water and dissolve fully.
Mix in the sesame paste and salt.
Stir the mixture with a wooden spatula over medium heat.
When it starts to boil, turn the heat to low, and cream the mixture for 5-6 minutes.
Pour it into a container, cover the surface with plastic wrap, and even it out.
Leave it at room temperature to cool with the wrap still intact.
When it has cooled down, put it in the fridge to chill.
Cut it into bite-sized pieces, serve with wasabi and soy sauce, and enjoy!
!","url":"https://recipe.bluelayer.org/recipe/33559/surprisingly-easy-sesame-tofu"},{"id":"33556","title":"Egyptian Pumpkin Pie (A.k.a Kar Assaly)","ingredients":"pumpkin, raw
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
nuts, walnuts, english","directions":"Peel crust from pumpkin.
Cut pumpkin into large cubed pieces.
Place the pumpkin pieces in a large deep pot.
Then Add sugar and couple tablespoons of water and heat over low heat until tender.
Remove pumpkin pieces from pot and reserve sugar and liquid left in the pot.
Mash pumpkin well and spread into a baking dish.
( you can use a samll pyrax dish, like a lasagna tray) Sprinkle raisins and nuts on top.
In a medium saucepan, melt butter over medium heat.
Add flour and stir until smooth.
Add milk whisking frequently to avoid any clumps.
Add reserved sugar liquid from boiling the pumpkin and bring to boil (you may want to add some sugar here if you find cream sauce not as sweet as you like).Pour sweet bechamel sauce over mashed pumpkin.
Heat oven to 200C Bake dish for 30-40 minutes until surface becomes golden.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/33556/egyptian-pumpkin-pie-a-k-a-kar-assaly"},{"id":"33550","title":"Almond Crunch","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
syrups, corn, light","directions":"Line bottom and sides of an 8 or 9-inch pan with aluminum foil.
Spray lightly with non stick spray; set aside.
Combine all ingredients in a 10-inch skillet.
Over medium heat, bring to a boil, stirring constantly.
Boil until mixture turn golden brown, 5-6 minutes.
Quickly spread in prepared pan.
Cool 15 minutes and break into bite sized pieces.","url":"https://recipe.bluelayer.org/recipe/33550/almond-crunch"},{"id":"33538","title":"Basic Biscuits My Style","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"In a large mixing bowl, mix the flour, baking powder, and salt together.
Then, using a pastry cutter or a pair of knives, a spoon, or your hands, cut the butter into the flour.
Basically, cut the butter and mix with flour to coat and separate the pieces.
Continue until you get pea sized pieces of butter.
It is important that the butter be cold for this process and not begin to melt.
If it starts to get a little mushy, you can slip it into the refrigerator for 15 minutes to firm back up a bit before continuing.
Pour the milk in and mix gently with a spatula.
Do not knead, just gently mix.
(Kneading will produce gluten which will make the biscuit bread like instead of light and flaky.
).
Using your hands, form the dough into a ball once the milk has been evenly distributed through the dough.
You might need to use a kneading action to get it into a manageable shape and to remove some dough from the sides of your container, but try not to knead too much.
Transfer the dough to a piece of parchment paper or clean surface and roll out into a large sheet about 1/4 inch in thickness.
Use a cup or biscuit cutter to cut rounds out of the dough.
Do not twist the cup or cutter (unless you have already cut all the way through).
Twisting will result in uneven or failed rising.
Usually it's a good idea to press the top of the biscuit down a little or else you will get biscuits with rounded tops.
Now, biscuit placement is key to getting good rise out of the biscuits.
Place the biscuit dough circles into two 9\" cake rounds or onto a half sheet pan.
Have the biscuits just touching.
This should give enough air between the biscuits to allow even heating, but not so much space that the biscuits spread out when they rise.
Bake in a 425F oven until golden (about 15 minutes).","url":"https://recipe.bluelayer.org/recipe/33538/basic-biscuits-my-style"},{"id":"33530","title":"Rotisserie Beef Roast","ingredients":"beef, grass-fed, ground, raw
honey
soy sauce made from soy (tamari)
sauce, ready-to-serve, pepper, tabasco
lime juice, raw
spices, cumin seed
sauce, oyster, ready-to-serve","directions":"Pierce beef roast numerous times with a fork.
Combine marinade ingredients in shallow container or resealable freezer bag, reserving 2 tbsp of the marinade for basting roast while barbecuing.
Marinate roast 12-24 hours in refrigerator.
Discard used marinade.
Preheat grill to medium heat.
Insert meat thermometer into center of beef roast.
Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140 degrees F or medium = internal temperature of 160 degrees F).
Baste beef roast with the reserved marinade while barbecuing.","url":"https://recipe.bluelayer.org/recipe/33530/rotisserie-beef-roast"},{"id":"33526","title":"Maxime Bilet's \"Exploding\" Chocolate Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
candies, white chocolate
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line a baking sheet with a silicone baking mat or waxed paper; set aside.
Place the chocolate and butter in a microwave-safe bowl and heat in the microwave, stirring every 30 seconds, until just melted and smooth.
Fold the Pop Rocks and cereal into the chocolate mixture until evenly combined.
Spread onto the prepared baking sheet in an even layer.
Let sit at room temperature until set, about 1 to 2 hours.
Break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/33526/maxime-bilets-exploding-chocolate-recipe"},{"id":"33059","title":"Just Plain White Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Add yeast to warm milk and let sit for 5 minutes.
Add Salt Sugar and butter.
Sift in Flour.
Knead well and place somewhere warm for first rise with wet towel over top of the bowl (should double in size).
Knead and separate into two separate pieces.
Form into shape appropriate loaf pan.
Spray loaf pan and with your fist punch into loaf pan.
Set aside for second rise.
Bake at 350 for 20 - 25 minutes until crust is golden brown.
Remove from pan and allow to cool.","url":"https://recipe.bluelayer.org/recipe/33059/just-plain-white-bread"},{"id":"33507","title":"Cormac Purple Smoothie","ingredients":"pomegranate juice, bottled
orange juice, raw
bananas, raw
strawberries, raw
blueberries, raw
blackberries, raw","directions":"Chop bananas into small pieces, easier to blend.
Freeze bananas, strawberries, blueberries, blackberries.
Pour orange juice and pomegranate juice, along with frozen fruit, into blender carafe the night before blending.
Blend for 2 minutes, or until smooth.","url":"https://recipe.bluelayer.org/recipe/33507/cormac-purple-smoothie"},{"id":"33501","title":"Peppermint Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
peppermint, fresh
spartan, real semi-sweet chocolate baking chips,
salt, table","directions":"Pop 1/2 cup popcorn.
I use an air popper.
Yield is about 16 cups popped.
Finely crush peppermint sticks (I place them in a Ziploc bag and crush them with a rolling pin).
Melt white chocolate in a double boiler or in the microwave.
If melting in the microwave, stir every 30 seconds.
(It takes about 1 1/2 minutes to melt.)
Place popcorn in an extra large bowl by handfuls to remove the unpopped kernels.
Working quickly before the chocolate sets, drizzle white chocolate over the popcorn, sprinkle the peppermint candy and a dash of salt.
Stir vigorously to coat the popcorn.
Spread the popcorn in a thin layer onto waxed paper.
When popcorn is cool and dry, break into small pieces and serve.","url":"https://recipe.bluelayer.org/recipe/33501/peppermint-popcorn"},{"id":"33498","title":"Halibut Steamed with Fresh Ginger","ingredients":"soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
oil, sesame, salad or cooking
oil, olive, salad or cooking
fish, cod, atlantic, raw
salt, table
spices, ginger, ground
onions, spring or scallions (includes tops and bulb), raw","directions":"In a small bowl, combine the soy sauce, sherry, and sesame oil, and stir well.
Place it by the stove for preparing the sauce right after cooking.
Put the vegetable oil in a small saucepan or small skillet and place it by the stove as well.
Set a serving plate for the fish by the stove, along with a long-handled spatula or V-shaped metal tongs with which to transfer the fish from its cooking plate to its serving plate, where you will add the seasonings.
To use a standard steamer, fill the base of a steamer set or a wok with about 4 inches of water.
Place the steamer basket over the water.
Set out a plate that will fit inside the steamer basket on which to place the fish.
Arrange the fish skin side down on the plate.
(If you have more than one piece, leave a little space between them.)
Sprinkle the salt lightly over the fish.
Scatter the ginger over the fish.
Put the plate in position inside the basket or on the rack, and bring the steaming water to a rolling boil over high heat.
When the steam is flowing well, adjust the heat to maintain an even steam flow, and cover the steamer basket with its lid.
Cook the fish for 10 minutes, or until it is done to your liking at the thickest part of the fish.
Turn off the heat and leave the fish in the steamer while you heat the oil.
Place the small pan or skillet of oil over medium-high heat.
Let it heat up until it is hot but not smoking, about 1 minute.
Remove from the heat and keep it handy.
Carefully transfer the fish to a serving plate, leaving any liquid behind.
Quickly pour the soy sauce mixture over the ginger-covered fish, and scatter the green onion on top of the ginger.
Slowly pour the hot oil over the top of the fish, expecting a big sizzle and gingery aroma.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/33498/halibut-steamed-with-fresh-ginger"},{"id":"33494","title":"Bubbly or Gather Pies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
blueberries, raw
sugars, granulated
spices, cinnamon, ground
lemon juice, raw
butter, without salt","directions":"Crust: Cut the butter into chunks.
Combine the dry ingredients in a bowl.
Work the butter gently into the dry mixture with a fork until pieces the size of peas form.
Sprinkle the water over and work it in.
(Do not overwork the dough.)
Form the dough into a ball.
Filling: Gently toss berries with sweetening and klah bark in a large bowl.
Sprinkle citrus juice over mixture.
Spoon berries into crust and dot with butter.
For twelve gather pies: 1 crust recipe, 1 beaten egg, 1/2 filling recipe.
Roll out dough on a floured surface to a 1/8 inch thickness.
Using a 3-inch cookie cutter, cut out 24 circles.
Lay out 12 on a lightly greased cookie sheet.
Divide filling among circles, spooning approximately 2-3 tablespoons into the center of each, leaving a 1/4 inch border.
Brush the border with egg.
Lay the second circle on top of each pie, and press edges together with a fork all teh way around.
(Stretch the top crust gently to fit if necessary.)
If desired, mix together 1/4 cup water with 1 1/2 tbsp sweetening; brush top of each pie with mixture for a sugary glaze.
Witha knife, cut three or four short slits in the top of each pie.
Bake at 400F for 20-25 minutes, until crust is golden.
Slide gently off cookie sheet with spatula.","url":"https://recipe.bluelayer.org/recipe/33494/bubbly-or-gather-pies"},{"id":"33487","title":"Cheese Wafers (Straws, Cookies)","ingredients":"butter, without salt
cheese, cheddar
salt, table
spices, garlic powder
spices, pepper, red or cayenne
sauce, worcestershire
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Blend softened butter with grated cheese.
Add salt, garlic powder, cayenne powder and worcestershire.
Stir in flour and rice krispies.
For wafers: Form by hand into balls and flatten with fork.
For straws: Flatten pieces of dough by hand on parchment paper and cut into 4 x 6 inch straws and separate.
Place on an ungreased cookie sheet.
Bake in a 325 degree oven for 17 minutes.
Watch carefully and do not overbake.
Let cool slightly and place on paper towels.
Store in an air tight container.","url":"https://recipe.bluelayer.org/recipe/33487/cheese-wafers-straws-cookies"},{"id":"33474","title":"Aunt Bill's Brown Candy","ingredients":"sugars, granulated
cream, fluid, heavy whipping
leavening agents, baking soda
butter, without salt
vanilla extract
nuts, pecans","directions":"Butter a 9x13 inch dish and a medium, heavy saucepan.
In the buttered saucepan, combine 4 cups sugar and the cream.
Have ready.
In a large heavy skillet over medium heat, pour the remaining 2 cups sugar.
Cook, stirring constantly, until sugar begins to melt.
Place the saucepan over low heat, stirring occasionally.
Continue to cook and stir the sugar in the skillet until it is completely melted and light brown.
Pour the melted sugar very slowly, in a thin stream, into the lightly simmering cream, stirring constantly (This step may take five minutes, and works best if someone strong pours the melted sugar v-e-r-y s-l-o-w-l-y.)
Heat now, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
Remove from heat and stir in baking soda (mixture will foam).
Drop the butter into the foaming mixture and let rest without stirring 30 minutes.
Stir in the vanilla with a wooden spoon and continue to stir vigorously until mixture loses its gloss, 10 to 15 minutes.
Then fold in pecans and quickly turn candy into the prepared 9x13 inch dish.
Let cool until just warm and cut in 1 inch pieces.","url":"https://recipe.bluelayer.org/recipe/33474/aunt-bills-brown-candy"},{"id":"33460","title":"Besan (Chickpea Flour) Pastry","ingredients":"chickpeas (garbanzo beans, bengal gram), mature seeds, raw
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Whizz the flour and salt together in a food processor.
With the motor running, add the olive oil and process until the mixture resembles bread crumbs.
Add just enough water to form a malleable, slightly sticky dough.
Roll out the pastry as needed on a floured board, or between two pieces of cling wrap.
To bake a bind (before adding a filling): prick all over the pastry with a fork, cover the pastry with a layer of foil and place either pastry weights or some dry beans or rice on the foil.
Bake at 180C for 15 minutes, remove from oven, take off the foil and leave to cool, before proceeding with the filling of your choice.","url":"https://recipe.bluelayer.org/recipe/33460/besan-chickpea-flour-pastry"},{"id":"33454","title":"Pie Crust For \"Mexicali Meat Pie\" Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
bacon, meatless
water, bottled, generic","directions":"Combine flour and corn meal.
Cut in bacon drippings till mix is the size of small peas.
Sprinkle water over the mix, stirring with fork till dough holds together.
Form into a ball.
Flatten to 1/2 inch; smooth edge.
Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch pie pan.
Fit into pan.
Fold edge to create a standing rim; flute.","url":"https://recipe.bluelayer.org/recipe/33454/pie-crust-for-mexicali-meat-pie-recipe"},{"id":"33438","title":"No Roll Cream Cheese Crust","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table","directions":"Soften cream cheese and butter and mix together.
Mix together flour, sugar, and salt and incorporate a little at a time into the butter/cream cheese mixture.
Press into a 9-inch pie plate and prick with fork.
Bake for about 10 minutes at 350 degrees (this will partially bake the crust and it will completely bake with the filling).
Add pie filling of choice and bake as directed.","url":"https://recipe.bluelayer.org/recipe/33438/no-roll-cream-cheese-crust"},{"id":"33435","title":"Sweet Nothings Trail Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive","directions":"Combine cereal raisins, pretzels, chocolate pieces and peanuts in large resealable bag; shake well.
Serve.","url":"https://recipe.bluelayer.org/recipe/33435/sweet-nothings-trail-mix"},{"id":"33433","title":"Crock-Pot Chocolate Frito Candy","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
sugars, brown
oil, corn, peanut, and olive
corn, sweet, white, raw
pretzels, soft, unsalted","directions":"Put the Fritos and the pretzels in a large Ziploc and smash until crumby; set aside.
Line a cookie sheet with parchment paper.
Put the butter, chocolate chips, peanut butter, and brown sugar, into your crockpot and set on high for 1-2 hours or until everything is really melty and you can mix it well.
(Hers took 1 hour, 15 minutes to melt nicely in a 6 quart crock pot.
Remember the size of crock pot determines the length of cooking time in crock pot cooking.
).
Stir in pretzels and Frito pieces.
Using oven mits (use them!
The crock is hot!
Do not get burned.)
dump the hot candy out onto your lined cookie sheet and spread out with a wooden spoon.
Sprinkle the peanut pieces on top.
Put the pan in the refrigerator for about an hour, or until candy has set completely.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/33433/crock-pot-chocolate-frito-candy"},{"id":"33425","title":"Chocolate, Peanut and Caramel Corn Snack Mix","ingredients":"corn, sweet, white, raw
oil, corn, peanut, and olive
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
candies, semisweet chocolate","directions":"Combine caremel corn, peanuts, pretzel twists and chocolate peices on large rimmed baking sheet.
Drizzle with melted chocolate.
Cool until set; break into pieces.","url":"https://recipe.bluelayer.org/recipe/33425/chocolate-peanut-and-caramel-corn-snack-mix"},{"id":"33396","title":"Flourless Fried Okra","ingredients":"oil, olive, salad or cooking
rice flour, white, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry
salt, table
xanthan gum,
okra, raw","directions":"Heat canola oil or high-heat tolerant vegetable oil (not olive oil) in a large skillet until the end of a wooden spoon sizzles and bubbles when you place it in the soil.
Oil should be about a half inch deep in the skillet.
While the oil is heating, combine the rice flour, cornmeal, yeast, sea salt, and xanthan gum in a plate.
Stir with a fork until well mixed.
Place the okra in a single layer on top of the dry mixture.
Mash it gently with a fork to flatten it and coat both sides with the mix.
Heat the okra pieces in a single layer in the oil, watching closely and turning when they are brown and almost crisp.
As the pieces are done, place them on a paper towel lined platter to drain.
Watch out!
You'll eat them all before supper if you're not careful!","url":"https://recipe.bluelayer.org/recipe/33396/flourless-fried-okra"},{"id":"33391","title":"Pammy's Hoagie's (Dough Made in Bread Machine)","ingredients":"water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"(I don't, but I would think you can spray the inside of the bread machine pan with Pam for easier release and clean-up).
Place ingredients in order into the bread machine.
Use dough cycle (mine's 1 1/2 hours).
Before cycle is done I lay out a piece of waxed paper with flour on it.
When cycle is done, \"punch\" dough.
Grease hands or spray with Pam as dough is very \"sticky\".
Remove dough from bread machine and place on floured surface/floured waxed paper.
Sprinkle a little flour on the top of the dough and \"smooth\" it over the top of the dough.
Cut the dough into 6 equal pieces (I spray knife with Pam before cutting dough).
Place dough pieces evenly spaced apart on a cookie sheet sprayed with Pam.
Shape each piece of dough into an oval shape.
With kitchen scissors, make a \"snip\" in the center of each roll, about 1 to 2 inches long and about 1/4 inch deep.
Cover and let rise 20 minutes (I do this on the top of my stove as I have my oven preheated to 400 degrees already -- works well for me).
Bake at 400 degrees about 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/33391/pammys-hoagies-dough-made-in-bread-machine"},{"id":"33384","title":"Jerusalem Bagels","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":")Mix all the ingredients in a large bowl of an electric mixer with a dough hook until it comes together into a 'shaggy' dough.
Then mix at medium speed for about 7 minutes until the dough is smooth and a little shiny.
2.)
Place it in a lightly-oiled bowl, turn to coat, then cover and let it rise until doubled, about 45 minutes.
3.)
Divide the dough into 6 or 8 pieces (depending on the size of the bagels).
Then flatten each piece.
Punch a hole in the middle using you thumb, then stretch the dough (careful not to tear it) into an elongated oval bagel shape.
)Place each bagel on a parchment lined baking tray.
Cover and let rise a second time, this time for about 20 minutes.
)Preheat the oven to 350 F (180 C).
Before baking, brush each bagel with egg diluted in water then sprinkle heavily with sesame seeds mixed with sugar and salt (2 Tbs sugar + 1 Tbs salt + 3 Tbs.
sesame seeds).
)Bake for 15 minutes until they are a rich golden brown and crispy.
Cool on a rack and serve with za'atar and olive oil.
Yum!","url":"https://recipe.bluelayer.org/recipe/33384/jerusalem-bagels"},{"id":"33376","title":"Rice Krispies Treats with Dulce de Leche and Chocolate Drizzle","ingredients":"milk, canned, condensed, sweetened
salt, table
butter, without salt
candies, marshmallows
salt, table
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"I like using David Leibovitzs method of making dulce de leche.
He suggests pouring a can of sweetened condensed milk in a pie pan, sprinkling a bit of sea salt over the top, covering the pan with aluminum foil, then placing it in a larger baking dish filled halfway with water and baking at 425 F for about an hour to an hour and fifteen minutes.
Stir the mixture occasionally while it bakes, and add more water the the bottom pan if it evaporates during the process.
You want the mixture to have a nice brown color.
But feel free to use whatever method works for you.
When done, set it aside.
Grease a 9x13 pan, or line one with parchment paper.
Melt butter over medium-low heat in large pot.
Add the marshmallows and stir until they have melted.
Mix in salt and vanilla extract and take it off the heat.
Stir rice cereal into the melted marshmallow mixture and then press it into the prepared pan.
Let it cool.
Using a double boiler or microwave, carefully melt the chocolate chips with the heavy cream.
Stir the mixture until the chocolate chips have all melted.
Take off heat and brush onto the Rice Krispies Treats.
Drizzle the dulce de leche over the layer of chocolate.
Assembly note: If you are feeling really indulgent, you can press half of the Rice Krispies mixture into the pan, then pile on a layer of chocolate and a layer of dulce de leche, then put the remaining Rice Krispies mixture into the pan.","url":"https://recipe.bluelayer.org/recipe/33376/rice-krispies-treats-with-dulce-de-leche-and-chocolate-drizzle"},{"id":"33367","title":"Polenta Pizza Recipe","ingredients":"corn, sweet, white, raw
water, bottled, generic
water, bottled, generic
cheese, parmesan, hard","directions":"Place cornmeal in a small bowl.
Add in cool water and stir till uniformly combined.
Stir cornmeal mix into saucepan of boiling water.
Cook, stirring over low heat till thick (about 5 min).
Remove from heat, and stir in Parmesan.
Form a crust in a greased 9 inch pie pan.
(Use wet hands and/or possibly a spatula to pat it into place).
Bake uncovered at 375 degrees for 30 min.
Remove from oven.
Turn oven down to 350 degrees.","url":"https://recipe.bluelayer.org/recipe/33367/polenta-pizza-recipe"},{"id":"33356","title":"Pepper-Pecan Dip","ingredients":"nuts, pecans
cheese, cheddar
chives, raw
salad dressing, mayonnaise, regular
spices, pepper, red or cayenne","directions":"Combine first four ingredients.
Mix well.
Press into a pie plate.
Spread jelly over the top.
Serve with wheat thins or other crackers.","url":"https://recipe.bluelayer.org/recipe/33356/pepper-pecan-dip"},{"id":"33346","title":"Homemade Honey Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey","directions":"I use my stand mixer to make this extra simple, but you can definitely do it all by hand.
You will have the strongest arm muscles in all the land!
Who needs a gym membership, eh?
This is the homemade loaf bread that I make each week for my family.
Once you start doing this, it really is nothing to keep it up every week.
In fact, it makes things easier at mealtimes and all.
Truly.
In your mixers bowl, pour in the 2.5 cups of warm water.
Make it not too hot, but certainly not cold.
If its too hot, then it will kill the yeast, which goes in next.
Pour that in.
Give it 5 minutes or so to activate and look alive.
You will notice it start to change in texture and you may even see some bubbles!
Next pour in just 2 cups of your wheat flour.
Turn your mixer on to Speed 2 (this is what my KitchenAid says to make breads at).
As its going, add in the rest of your ingredients, starting with the remaining 4 cups of flour.
Your dough will be looking quite sticky.
You want to keep the machine going until it begins to be smooth in appearance and pulls away from the sides of the bowl.
Then you can have fun and get messy.
Remember: if you dont make messes in your kitchen, then youre just not having enough fun baking stuff!
So...the more messy you get, the better youll cook.
That motto has always worked for me anyway.
Turn your dough onto a slightly floured surface.
Please dont add in tons of flour.
Honest-to-goodness, you will make the bread WAY too dry that way!
A little bit of flour goes a long way.
When you first start baking your own breads, you will think that youre not doing this part right and that you need to get the dough as un-sticky as possible.
Thats just not true.
The dough should always be a little sticky...but not TOO sticky.
You will learn how to balance this better with practice.
When you knead it for a little while, it will start to smooth out.
After you work out a smooth dough, you are ready to pan it.
Tuck the ends under and put it seam side down.
Move it to your fancy loaf pan.
Now, I have tried a few different types of pans, and my hands-down favorite is this stoneware pan made by Pampered Chef.
This is one that my mom let me borrow years ago and Ive had it ever since.
The bread simply does not stick to it at all like it does with different metal loaf pans Ive used.
Plus, its super easy to clean.
Pat down your dough to try and get it even across the top if youre interested in a more perfect-looking loaf of bread.
This makes your sandwiches nicer.
Now its time to proof!
That simply means that you are leaving your dough alone now so it can think about what it needs to do next.
Set your timer for 30 minutes and give it some space.
You will want to let it rise in a draft-free warm-ish place.
I have a double oven and I let mine rise in the top oven and then allow the bottom oven to preheat during that time.
Or you could simply put it in the corner of your kitchen somewhere with a flour sack towel draped over it.
Your oven that you are cooking it in should be 350 degrees F.
Pop it in!
Set the timer for 45 minutes and walk away.
When the buzzer goes off, check your bread.
Its should be a beautiful golden brown color on top and should sound hollow when tapped.
I allow mine to cool in the pan somewhat before attempting removal.
If you try to take it out too soon, then it will be so crazy hot that it will rip and fall apart.
Been there done that!
Its not a bad thing, per se, but it does make crafting sandwiches a little more tricky.
To remove, I simply use a sturdy butter knife and run it along all the edges all the way to the bottom of the pan and sort of slide it towards the center (if that makes sense at all).
If its cooled enough, it will totally pop out in one piece after that point.
Cut the bread with a good serrated knife and make yourself some of the tastiest sandwiches and toast ev-er!
Again, this is our basic bread that we make here pretty much every week.
Sometimes I change it up and make it with herbs or garlic, etc.
Try it and see how much you love homemade bread!
Mmmm YUM!
P.S.
I just want to encourage you breadmaking newbies out there!
This might seem like its too hard or impossible to do at first, but for me personally it took me lots of tries until I got the bread the way I liked it (you know, NOT ugly and SUPER tasty!).
The more that you practice, the better you will get.
So dont give up if your first breads are not what you expected.
It gets better each time, I promise!","url":"https://recipe.bluelayer.org/recipe/33346/homemade-honey-wheat-bread"},{"id":"33342","title":"Berry Crisp","ingredients":"blueberries, raw
blackberries, raw
raspberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
salt, table
butter, without salt","directions":"Preheat oven to 350F Butter a 9-inch pie plate.
Combine the berries, 1/4 cup sugar, 1/4 cup flour and 1/4 teaspoons cinnamon.
Put in pie plate.
Combine oats, flour, brown sugar, sugar, and salt.
Use a pastry blender to work the butter in until it resembles coarse meal.
Sprinkle over the berries.
Put the pie plate on a baking sheet.
Bake until the fruit is bubbling and topping is golden brown, about 1 hour.
Place on a rack to cool slightly.
Serve with whipped cream or ice cream.","url":"https://recipe.bluelayer.org/recipe/33342/berry-crisp"},{"id":"33323","title":"Chocolate Surprise Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract
spartan, real semi-sweet chocolate baking chips,
salt, table
cocoa, dry powder, unsweetened
nuts, almonds
sugars, powdered
cherries, sweet, raw","directions":"Preheat oven to 350.
Lightly grease cookie sheets.
In large mixing bowl, cream butter and sugar for about two minutes.
Add extracts, flour, salt, cocoa, and almonds.
Mix well.
Dough will be stiff.
To shape cookies, take a golf ball piece of dough and place a cherry in the center.
Shape the dough so that the cherry is completely surrounded and the dough is round in shape.
Place on cookie sheet about 1 1/2 inches apart.
Bake for 12-15 minutes or until firm to touch.
While still hot, roll in powdered sugar.
Place on wire racks to cool.","url":"https://recipe.bluelayer.org/recipe/33323/chocolate-surprise-cookies"},{"id":"33315","title":"Hot and Sweet Smoked Nuts","ingredients":"oil, olive, salad or cooking
honey
sugars, granulated
salt, table
terra dolce, organic chipotle dried chile peppers,
spices, pepper, red or cayenne
spices, cinnamon, ground
nuts, almonds","directions":"In a mixing bowl, combine melted butter or oil, honey, sugar and all the seasonings.
Make sure that any lumps of cayenne or cinnamon are broken down and stirred into the mix.
The end result is a thick, sticky seasoning mixture.
Add nuts and stir thoroughly to coat.
Place nuts on 1/2 of a 12-inch sheet of heavy-duty foil in a single layer.
Fold over to make an envelope, pierce with a knife to make 3 (1-inch) slits.
Place envelope on top grate of smoker and close.
Smoke for 20 to 25 minutes, opening once to shake the envelope to stir it up.","url":"https://recipe.bluelayer.org/recipe/33315/hot-and-sweet-smoked-nuts"},{"id":"33288","title":"Chocolate Fudge","ingredients":"milk, canned, condensed, sweetened
candies, semisweet chocolate
vanilla extract
nuts, pecans","directions":"To toast the nuts: Preheat oven to 350 and place rack in center of oven.
Place hazel nuts on baking sheet and bake for 15 minute Remove from oven and place on a clean kitchen towel.
Roll up the towel and let the nuts steam for 5 minute and then rub to remove skins.
Let cool and then chop.
If using pecans or walnuts, toast for 8 min, cool and chop.
For fudge: Butter or spray a non-stick 9 x 9 inch pan.
Combine condensed milk, chocolate, and vanilla in a Pyrex bowl over a saucepan of simmering water.
Melt the mixture, stirring frequently.
Make sure it doesn't get too hot or the fudge will turn out grainy.
Stir until smooth.
Remove from the heat and stir in the nuts.
Spoon into prepared pan and smooth out with a spatula.
Let it harden for a few hours and then cut into pieces.
Will keep in airtight container for several days at room temperature or it can also be refrigerated.","url":"https://recipe.bluelayer.org/recipe/33288/chocolate-fudge"},{"id":"33273","title":"Apricot Ginger Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
apricots, dried, sulfured, uncooked
spices, ginger, ground","directions":"Put dry ingredients in food processor, pulse to mix.
Add butter, pulse until butter is mixed through.
Place flour/butter mixture in bowl.
Add apricots, ginger and buttermilk and mix with a fork until a rough dough forms.
Place on floured work surface.
Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
OR cut with large cookie cutter, cutting straight down (don't twist) and don't pat dough more that 2 times total.
Place on silpat or parchment lined sheet pan and freeze for 20 minutes+.
Bake for about 12 minutes at 400.","url":"https://recipe.bluelayer.org/recipe/33273/apricot-ginger-scones"},{"id":"33269","title":"Whole-Wheat Pie Dough","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Place butter in the bowl of a standing mixer.
Sift together flours and salt and add to mixer.
Mix at low speed just until the mixture is well combined.
Add water and beat at low speed just until mixture comes together.
Do not overmix or you will activate the gluten in the flour too much and your pastry will be tough.
Using a pastry scraper or a rubber spatula, scrape dough onto a large sheet of plastic wrap.
Weigh it and divide into 2 equal pieces.
Place each piece onto a large sheet of plastic, fold plastic over and flatten into 1/2-inch thick squares.
Double wrap and refrigerate for at least 2 hours and preferably overnight.
Very lightly butter two 9-inch tart pans.
(If you can see butter youve used too much.)
Roll out dough and line tart pans.
Using a fork, pierce rows of holes in the bottom, about an inch apart.
This will allow steam to escape and aid in even baking.
Refrigerate uncovered for several hours or preferably overnight.
(If using only 1 pastry shell, double wrap the other in plastic, then in foil, and freeze.)
To prebake, heat oven to 325 degrees.
Unwrap tart shell and place on a sheet pan or baking sheet.
Line the dough with a sheet of parchment.
Fill all the way with pie weights (you can also use beans or rice).
Place on the middle rack of the oven for 15 minutes.
Remove pie weights and parchment and return pastry to oven.
Bake for 15 to 20 minutes more, or until light brown and evenly colored.
There should be no evidence of moisture in dough.
Remove from oven and allow to cool.","url":"https://recipe.bluelayer.org/recipe/33269/whole-wheat-pie-dough"},{"id":"33250","title":"Almond-Raisin Granola","ingredients":"oats
nuts, almonds
seeds, sunflower seed kernels, dried
seeds, flaxseed
syrup, maple, canadian
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
water, bottled, generic
salt, table
raisins, seeded","directions":"Preheat oven to 250 degrees F (120 degrees C).
Line a jelly roll pan with baking parchment.
Mix oats, almonds, sunflower seed kernels, and flax seeds together in a bowl.
Whisk syrup, honey, coconut oil, water, and salt together in a separate small bowl until smooth; pour over oats mixture and stir.
Spread the resulting mixture onto the prepared pan in an even layer.
Bake in preheated oven until golden brown, 60 to 90 minutes.
Remove from oven and set aside to cool completely.
Remove granola from pan by lifting parchment paper.
Break granola into small pieces and put in a bowl; add raisins and toss by hand to mix.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/33250/almond-raisin-granola"},{"id":"33238","title":"Sugar Pie ( Quebec )","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Whisk in a double boiler until smooth while bringing to a boil (should take about 20 minutes).
Then pour into your best/fave.
9-inch pie crust and bake at 350-400F for 20 - 30 minute.
(or 24 tart shells for 10 - 12 minutes).","url":"https://recipe.bluelayer.org/recipe/33238/sugar-pie-quebec"},{"id":"33237","title":"Grain-Free Fish Treats for Dogs or Cats","ingredients":"fish, cod, atlantic, raw
potatoes, raw, skin
spices, garlic powder","directions":"Preheat oven to 350F.
Puree fish and potato in food processor until it forms a play dough consistency.
Spread evenly into ungreased cake pan.
Bake for 20 minutes until fish is springy to the touch.
Here is the tricky part:.
Turn fish onto cooling rack I then put the cooling rack into a sided cookie sheet.
Place another cookie sheet on top and then weigh it down (I use a cast iron pot) this will squeeze out the moisture and make it a semi moist treat.
Put this stack back into the oven for about 15 minutes.
Carefully pull everything out and let it cool all stack up
When cool, you can cut into bite-sized pieces.
Store in the fridge lasts about 1-2 weeks can be frozen for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/33237/grain-free-fish-treats-for-dogs-or-cats"},{"id":"33235","title":"100 Percent Whole Wheat Bread","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
vital wheat gluten
seeds, flaxseed
seeds, flaxseed
oats
seeds, sesame seeds, whole, dried
quinoa, uncooked
seeds, sunflower seed kernels, dried
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Pour warm water and honey into a large bowl, and stir to dissolve the honey.
Sprinkle the yeast over the top of the liquid, and let stand until the yeast bubbles and forms a creamy layer, about 10 minutes.
In a bowl, stir together the whole wheat flour, gluten, flax seeds, flax meal, rolled oats, sesame seeds, quinoa, sunflower seeds, and salt until the seeds are dispersed evenly.
Pour the flour mixture into the yeast mixture, add the coconut oil, and mix everything together.
Scoop the dough out onto a well-floured surface, and knead until smooth and springy, about 15 minutes.
Allow dough to rest for 15 minutes, then knead for another 10 minutes.
Form the dough into a ball, place in an oiled bowl, and turn the dough over several times to coat with oil.
Cover and let rise in a warm place until doubled, 30 to 45 minutes.
Grease 2 9x5-inch loaf pans.
Punch down the dough, and cut into 2 pieces.
Form each piece into a loaf, place into the loaf pans, seam sides down, and cover the pans with plastic wrap.
Let rise until doubled, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake the loaves in the preheated oven until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes.
Let cool in pans about 10 minutes before turning out to finish cooling on racks.","url":"https://recipe.bluelayer.org/recipe/33235/100-percent-whole-wheat-bread"},{"id":"33231","title":"Almond Roca","ingredients":"sugars, granulated
butter, without salt
water, bottled, generic
syrup, maple, canadian
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Put first four ingredients in a pan and cook to hard crack stage (290), stirring constantly.
Pour into buttered pie tin or 10 inch cake (round or square).
Cool, turn out and break into pieces.
Coat with melted chocolate chips and roll in nuts.","url":"https://recipe.bluelayer.org/recipe/33231/almond-roca"},{"id":"33223","title":"Easy Homemade Carob \"chocolate\" (Sugar/Dairy-Free)","ingredients":"carob flour
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Sift carob powder into a medium bowl.
(To 'melt' coconut oil, place sealed jar in a metal/glass bowl partially filled with boiling water for 10-15 minutes).
Slowly stir in melted coconut oil, taking care to break up any lumps as you mix ingredients together.
Spread mixture thinly on a flat surface lined with foil or parchment (I used foil) and allow to cool in fridge.
Alternatively, you can drizzle into shapes or set the mixture in chocolate moulds.
(For a faster result, put in freezer for 15 minutes).
Once set, chop or break carob block into smaller pieces.
Store in a fridge or a cool place until ready to use.
Note: Cooking time is time allowed for mixture to set in fridge.
I read one suggestion that these could be used as chips in baked goods (e.g.
cookies) but I'm a little sceptical and think this might require some experimentation.
Try waiting until baked goods have cooled so that the chips harden up again?","url":"https://recipe.bluelayer.org/recipe/33223/easy-homemade-carob-chocolate-sugar-dairy-free"},{"id":"33221","title":"Baklava (Rolled Variety)","ingredients":"phyllo dough
oil, olive, salad or cooking
nuts, walnuts, english
sugars, granulated
spices, cinnamon, ground
honey
sugars, granulated
water, bottled, generic
apricots, dried, sulfured, uncooked
water, bottled, generic","directions":"Spread out one sheet of filo dough.
Dab or lightly brush with oil.
Over this, place another sheet of filo dough.
Brush 2nd sheet with oil and sprinkle lightly over whole sheet with dry filling (nuts, sugar and cinnamon).
Place a third sheet of filo dough over first two, sprinkle with oil and lightly sprinkle dry filling.
Roll the 3 sheets up tightly as you would a jelly roll.
Slice diagonally into 1 inch pieces and place on a lightly greased cookie sheet.
Repeat until all the filo dough and filling have been used, using three sheets for each roll.
Brush tops of baklava pieces with melted margarine and sprinkle with sesame seeds.
Bake at 350F (180C) for 20 minutes.
While baking, prepare syrup in a saucepan.
Heat honey, sugar, and water together and bring to a boil.
Don't overcook.
Let cool a bit and then pour over baklava pieces (which you have placed on their sides in a jelly roll pan so the syrup seeps into the pastry.
You can turn them once to make sure they are completely saturated.
When ready to serve, place in little paper cups.
Look very elegant on a sweet table.","url":"https://recipe.bluelayer.org/recipe/33221/baklava-rolled-variety"},{"id":"33210","title":"Nutty Caramels","ingredients":"oil, olive, salad or cooking
cream, fluid, heavy whipping
syrups, corn, light
sugars, granulated
butter, without salt
vanilla extract
nuts, almonds","directions":"Line an 8-inch-square metal baking pan with foil, extending the foil over the sides of the pan.
Thoroughly coat the foil with the canola oil.
In a heavy 3-quart saucepan, combine the cream, corn syrup and sugar.
Stir continuously over moderate heat with a long-handled wooden spoon until the sugar is dissolved, about 5 minutes.
Using a pastry brush dipped in warm water, brush down the side of the pan twice to prevent crystallization.
Raise the heat to moderately high and place a candy thermometer in the pan.
Continue to cook the syrup, stirring constantly, until the temperature registers 250, about 30 minutes.
Remove the saucepan from the heat and quickly stir in the butter, vanilla and nuts.
Pour the caramel into the prepared pan and let cool to room temperature on a rack, at least 2 hours.
Use the ends of the foil to lift the caramel from the pan.
Peel the foil off the back of the caramel.
Coat the blade of a chef's knife with oil.
Cut the caramel into 8 equal strips, then cut each strip into 8 pieces.
Arrange the caramels, without touching one another, between sheets of wax paper, or wrap them individually in wax paper.","url":"https://recipe.bluelayer.org/recipe/33210/nutty-caramels"},{"id":"33199","title":"Black & Orange Halloween Truffles - Favors / Treats!","ingredients":"cream, fluid, heavy whipping
butter, without salt
honey
orange juice, raw
candies, semisweet chocolate
orange juice, raw
sugars, granulated","directions":"Bring cream, butter, and honey to a boil in a saucepan.
Remove from heat.
Add chocolate & orange zest and gently swirl pan to cover chocolate with cream.
Slowly whisk until smooth.
Transfer to a large bowl.
Cover, and refrigerate.
Stir mixture every 15 minutes.
After 45 minutes, mixture will thicken quickly, so stir every 3 to 5 minutes until set but still pliable, 10 to 20 minutes more (total chilling time is 55 to 65 minutes.)
Refrigerate until firm but not hard, about 10 minutes.
Remove from refrigerator, and roll balls in palms to smooth.
Refrigerate, in an airtight container, layered between pieces of parchment or waxed paper, until ready to decorate.
You can use a melon baller or tiny ice cream scoop to help.
Remove balls from refrigerator.
Place sprinkles and sanding sugar in separate small bowls.
Dip balls into sprinkles or sanding sugar to coat, pressing sprinkles to adhere.
Truffles can be refrigerated in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/33199/black-orange-halloween-truffles-favors-treats"},{"id":"33186","title":"Chocolate Chip Shortbread","ingredients":"butter, without salt
salt, table
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300; lightly grease two 9-inch round cake pans.
In a medium bowl, cream together the butter, salt, sugar, and vanilla.
Combine 1 cup of the flour and the chocolate chips in the workbowl of a food processor and process until the chocolate is chopped (you want the chocolate pieces to be small enough that they don't poke out of the dough, but large enough that you can still discern them as individual bits).
Beat the remaining 1 1/3 cup flour and the flour/chocolate mixture into the butter/sugar mixture until well combined.
Divide the dough in half and press it into the prepared pans, smoothing the surface with your fingers.
Prick the dough with a fork in an attractive pattern.
Bake the shortbread for 35-40 minutes, until it is golden brown around the edges.
Remove it from the oven and loosen the edges with a heat-resistant plastic knife or table knife.
Wait 5 minutes, then carefully turn the shortbread out onto a clean work surface, all in one piece.
Using a pizza wheel, baker's bench knife, or sharp knife, cut each round into 12 wedges (do this while the shortbread is still warm).
Transfer the wedges to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/33186/chocolate-chip-shortbread"},{"id":"33180","title":"Strawberries With Cannoli Cream","ingredients":"cheese, ricotta, whole milk
sugars, granulated
vanilla extract
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
strawberries, raw","directions":"For cannoli cream, in a medium bowl, stir together ricotta cheese, sugar, and vanilla.
In a small chilled bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form (do not over-beat.)
By hand, gently stir the whipped cream and about half of the chocolate pieces into the ricotta mixture.
(If desired, mixture can be made up to 2 days ahead; refrigerate, covered.
).
To serve, divide strawberries among 8 dessert dishes.
Spoon cannoli cream over the berries.
Sprinkle with remaining chocolate pieces.","url":"https://recipe.bluelayer.org/recipe/33180/strawberries-with-cannoli-cream"},{"id":"33165","title":"Simple Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
orange juice, raw
water, bottled, generic
salt, table","directions":"Put juice, water and salt in crock pot and give it a quick stir .
Add pork.
Cook on high for 5 hr or 10-12 on low.
Move pork to cutting board and pull of meat with a couple of forks, removing any large fat pieces.
Put the pulled pork and remaining juices in a large skillet and completely reduce the liquid stirring occasionally.
Continue to cook until meat is browned.
There will be enough fat in the liquid to do this.","url":"https://recipe.bluelayer.org/recipe/33165/simple-pulled-pork"},{"id":"33164","title":"Aberdeen Butteries","ingredients":"butter, without salt
lard
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table","directions":"Make a paste from the yeast, sugar and a wee bit of the warm water and set aside.
Mix the flour and the salt together.
Once the yeast has bubbled up add this and mix well to a dough and leave to rise.
Cream the butter and lard and divide into three portions.
Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick.
Then spread one portion of the butter mixture over two thirds of the dough.
Fold the remining third of the dough over onto the butter mixture and fold the other bit over - giving three layers.
Roll this back to the original size.
Allow to cool for 40 minutes.
Repeat stages 5-7 twice more.
Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays.
Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/33164/aberdeen-butteries"},{"id":"33159","title":"Kim Severson's Peach Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
sugars, granulated
peaches, yellow, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
spices, nutmeg, ground
butter, without salt","directions":"Make the pastry: Set aside a small bowl of ice water.
On a work surface, mound flour, salt and sugar, and mix to blend.
Top with frozen butter and lard or shortening, and use a pastry cutter or your fingers to mix until it resembles coarse meal; some large pieces of the fats should still be visible.
Quickly form a mound and, with your finger, draw a trench down the center.
Sprinkle trench with 1 tablespoon ice water and fluff flour so it absorbs the water.
Repeat three times, drawing trenches and sprinkling each with 1 tablespoon ice water, so 4 tablespoons of water have been incorporated.
The dough should be starting to clump in large pieces.
If necessary, add water by droplets until dough begins to form a mass.
Gather dough with a pastry scraper.
Working quickly, use the heel of your hand to smear an egg-size piece of dough by pushing it away from you.
Continue with remaining dough (about 6 smears total), then gather dough again and repeat the process.
Shape into 2 flat disks, and cover each in a double-thickness of plastic wrap, pressing wrapped disks to further shape and bind them.
Refrigerate for at least 2 hours or overnight.
Roll out one chilled disk to 1/8-inch thickness, large enough to line and slightly overhang an 8-inch-square 2-inch-deep baking dish, or other shallow 2-quart pan.
Trim to leave 1/2 inch of pastry above rim, refrigerating both pan and trimmings.
Roll out remaining dough to about 1/8-inch thickness, to cover top of cobbler, again trimming and refrigerating excess dough.
Slide top crust onto a plate, and refrigerate.
Make the filling: Heat oven to 425 degrees.
In a mixing bowl, toss together peaches, sugar, flour, salt and nutmeg.
Place mixture in the crust-lined baking dish, and tuck chilled trimmings into the center and sides of the filling, scattering them throughout.
Top with butter slices.
Moisten rim of dough with water and slide flat pastry crust on top.
Press edges of dough to seal, and cut a few 1-inch slits in top crust.
If desired, sprinkle with sugar.
Bake for 15 minutes.
Reduce heat to 375 degrees, and continue to bake until crust is deep golden brown and filling begins to bubble through slits, 30 to 40 more minutes.
Cool cobbler on a rack until warm.
If desired, serve with lightly sweetened whipped cream or ice cream.","url":"https://recipe.bluelayer.org/recipe/33159/kim-seversons-peach-cobbler"},{"id":"33158","title":"Chocolate, Cherry and Oatmeal Bars","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
sugars, brown
honey
vanilla extract
butter, without salt
nuts, almonds
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325 degrees F.
In a large mixing bowl, combine oats, flour, baking soda, cinnamon and brown sugar and stir to combine.
Add 1/2 cup honey, vanilla extract and butter and incorporate into the dry mixture.
Add the remaining 1/4 cup honey.
Add the sliced almonds, dried cherries and chocolate morsels and stir to incorporate.
Line a 8-inch x 8-inch baking dish with parchment paper.
Add the mixture into the prepared pan and firmly press into the pan using your hand or a flat knife.
Bake for 20-25 minutes or until golden brown on top.
Let cool completely on a cooling rack.
Once cooled, cut into bars or bite-size pieces.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/33158/chocolate-cherry-and-oatmeal-bars"},{"id":"33157","title":"Mock Chocolate Cookie Crust","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
butter, without salt","directions":"Preheat oven to 325 degrees F (165 degrees C).
Whisk sugar, flour, cocoa powder, and salt together in a bowl until thoroughly combined.
Pour melted butter into the mixture and stir to incorporate.
Press dough into the bottom and up the sides of a 9-inch pie pan.
Bake crust in preheated oven until the sides are firm and the bottom bubbles slightly, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/33157/mock-chocolate-cookie-crust"},{"id":"33132","title":"Super Easy Candied Walnuts","ingredients":"nuts, walnuts, english
honey
butter, without salt","directions":"PreHeat oven to 350 degrees F.
On a cookie sheet \"with sides\" place a piece of parchment paper in the bottom of the pan.
Add walnuts and spread out into one layer.
Drizzle honey over all of the nuts.
Add slices of butter and spread equally over top of the honey & nuts.
Bake for 5 minutes or until butter and honey melts.
Remove from oven and stir nut mixture, then flatten uniformly coated nuts.
Bake for 5 more minutes.
Remove from oven and stir nut mixture, then flatten uniformly coated nuts.
Remove from oven and flatten nuts letting them cool.
When cooled, about 10-15 minutes later, break them up.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/33132/super-easy-candied-walnuts"},{"id":"33129","title":"Brown Rice In Microwave Recipe","ingredients":"water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking","directions":"Why bother cooking brown rice in the pressure cooker when it is so much easier to cook it in the microwave:Only make the full recipe.
Boil 4 c. of water and pour over a c. of rice.
Add in 1 teaspoon of oil.
Stir.
Cover with Handi-wrap and pierce a few times with a knife.
Microwave on full power for 35 min and let stand 5 min.","url":"https://recipe.bluelayer.org/recipe/33129/brown-rice-in-microwave-recipe"},{"id":"33112","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 325F/165C Have ready two baking sheets, with parchment to match.
Whisk dry ingredients together in a medium bowl.
Using a pastry blender or your fingertips, cut the butter into the dry ingredients until crumbly.
In a separate bowl, stir the honey into the milk to dissolve.
Add the liquid ingredients to the dry, tossing with a fork until it comes together.
If it seems to require more liquid to come together, add a little extra milk.
Turn the dough onto a well-floured surface and fold it over gently 10-12 times until smooth (I found a metal bench scraper to be quite helpful here).
Divide the dough in half, and form each half roughly into a rectangular shape.
Work with one half at a time, keeping the other half covered.
On the counter, lightly flour one of your parchment sheets and a rolling pin.
Roll one piece of dough on the parchment, adding a little more flour as necessary, into a rectangle about 10″ X 14″ (almost the size of your parchment).
The dough should be about 1/16″ thick.
Trim the edges to make a clean rectangle and dock evenly with a fork.
Using a pizza or pastry wheel, cut the dough into 16 rectangles.
Lift the parchment onto your baking sheet.
There is no need to separate the cookies they will bake together, but will break apart easily along the pre-cut lines when slightly cooled.
Repeat the last two steps for your other half of dough.
Bake for 15 minutes, or until medium gold all over (mine took a little longer).
Let the crackers cool on the pan until just barely warm.
Carefully snap crackers apart and cool them completely on a rack, before wrapping them tightly for storage.","url":"https://recipe.bluelayer.org/recipe/33112/homemade-graham-crackers"},{"id":"33108","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"All of the ingredients should be cold.
Place of flour salt and sugar in a bowl.
Cut in the butter and shortening with the pastry blender or two knives until pea sized pieces are formed.
At the icewater a teaspoon at a time and mix just until the dough holds together.
The dough should not be sticky.
Divide the dough into two equal portions.
Shape each into a ball and flatten slightly.
Wrap in plastic or wax paper refrigerate for at least an hour.
your done!","url":"https://recipe.bluelayer.org/recipe/33108/pie-crust"},{"id":"33094","title":"Jason's Quick Ciabatta","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table","directions":"In Kitchen Aid style mixer: Mix all ingredients roughly till combined with paddle, let it rest for 10 minutes.
With the paddle (I prefer the hook to prevent the dough from crawling into the guts of the mixer), beat the living hell out of the batter, it will start out like pancake batter but in anywhere from 10 to 30 minutes it will set up and work like a very sticky dough.
if it starts climbing too soon, then switch to the hook.
You'll know it's done when it separates from the side of the bowl and starts to climb up your hook/paddle and just coming off the bottom of the bowl.
I mean this literally about the climbing, i once didn't pay attention and it climbed up my paddle into the greasy inner workings of the mixer.
It was not pretty!
Anyway, it will definitely pass the windowpane test.
Place into a well oiled container and let it triple!
it must triple!
For me this takes about 2.5 hours.
Empty on to a floured counter (scrape if you must, however you gotta get the gloop out), cut into 3 or 4 pieces.
Spray with oil and dust with lots o' flour.
Let them proof for about 45 minutes, which gives you enough time to crank that oven up to 500F.
After 45 minutes or so the loaves should be puffy and wobbly, now it's iron fist, velvet glove time.
Pick up and stretch into your final ciabatta shape (~10\" oblong rectangle) and flip them upside down (this redistributes the bubbles, so you get even bubbles throughout), and onto parchment or a heavily floured peel.
Try to do it in one motion and be gentle, it might look like you've ruined them completely, but the oven spring is immense on these things.
Bake at 500F until they are 205F in the center (about 15-20 minutes), rotating 180 degrees half way through.
Some people like to turn the oven down to 450F after 10 minutes, but whatever floats your boat.
I usually bake in 2 batches.","url":"https://recipe.bluelayer.org/recipe/33094/jasons-quick-ciabatta"},{"id":"33093","title":"Baked Bacon (Oven Fried Bacon)","ingredients":"bacon, meatless
oil, olive, salad or cooking","directions":"Oil not needed, only for a second ingredient so it would post.
Arrange slices in rows, across pans with fat edges slightly overlapping lean edges.
Bake 375 degrees without turning 20-25 minutes (depending on thickness) until bacon is slightly crisp.
I have been draining the grease and flipping the bacon, then back in the oven for 5 minutes or so.
Watch closely.
DO NOT OVERCOOK.
Drain or skim off excess fat at needed.
Drain thoroughly on paper towels.
For those with a convection oven use 325 degrees 20-25 minutes.
The longer you bake after 20 minutes the greater the risk of producing a dry, burnt piece of bacon.","url":"https://recipe.bluelayer.org/recipe/33093/baked-bacon-oven-fried-bacon"},{"id":"33091","title":"Potato and Mushroom Pie","ingredients":"potatoes, raw, skin
mushrooms, white, raw
onions, raw
butter, without salt
lemon juice, raw
salt, table
spices, pepper, black
cream, sour, cultured","directions":"Place a layer of half the mashed potatoes in a buttered 9-inch pie pan.
Saute the mushrooms and onions in the butter, add the lemon juice, salt, and pepper mix well.
Spoon over the potato layer.
Spread the sour cream over the mushroom and onion layer.
Top with the remaining mashed potatoes.
Bake at 350F for 45 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/33091/potato-and-mushroom-pie"},{"id":"33089","title":"Chocolate Decorations For Valentine's","ingredients":"spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian
honey","directions":"Chop up the chocolate and melt over a double boiler (about 50C).
The chocolate might separate if the temperature is too high.
Warm the chocolate to the touch.
Combine syrup and mizuame in another bowl and warm over a double boiler [about 30C].
Combine the warmed Steps 2 and 3 together.
Pour the mixture onto a parchment paper, place a plastic wrap to cover and chill thoroughly in the refrigerator.
Let it sit for a day if possible.
Knead to evenly incorporate.
Then it is ready.
Dust cocoa powder on your hands and shape like clay.
You can also roll out the chocolate and cut out with cookie cutters Use melted chocolate as glue.
[For a rose] Place Step 6 on a new parchment paper and place a plastic wrap on.
Roll out the chocolate to be thin [about 3 mm-to your liking].
Core =1 circle Flower petals = heart shape cookie cutters [or flower petals shapes] and cut out as needed.
The amount of petals depends on the size of the flower.
Core = Cut the round shape into half, let them over lap each other and roll to the arrow direction.
Wrap and stick the petals to the core.
Shape nicely depending on how the whole shape looks.
Repeat this process and make your desired size.
This is made with core = 1 piece, and petals = 5 pieces.
The picture is for how it looks like form the side.
Cut off the excess.
The rose will look beautiful if you make the edges of the petal thin and wavy.
The rose in the picture is pretty big.
I used core = 1 pieces and petals = 8 pieces.
For spirals, spread out Step 6 on half of a parchment paper and make cuts.
Use the other half of the parchment paper and place the chocolate in between.
Wrap the chocolate onto a rolling pin or a core of a plastic wrap, and let it chill.
Remove the parchment paper form the stick.
Remove the parchment paper form the chocolate.
It's prone to cracking.
Wrapping Step 17 to a stick is easier to make the spirals.
[Arrangement]","url":"https://recipe.bluelayer.org/recipe/33089/chocolate-decorations-for-valentines"},{"id":"33084","title":"Caramel Macadamia Rice Crispie Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, macadamia nuts, raw
sugars, granulated
cream, fluid, heavy whipping
butter, without salt
salt, table
vanilla extract
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Butter 17- by 12-inch rimmed baking sheet.
Line with parchment paper, leaving 1-inch overhang on each end, and butter paper.
In large heatproof steel bowl, toss together cereal and nuts.
In heavy large saucepan over moderate heat, stir together sugar and 6 tablespoons water.
Cook, stirring occasionally, until sugar dissolves, then raise heat to moderately high and boil without stirring, occasionally brushing down sides of pan with wet pastry brush, until syrup turns deep amber in color, about 8 minutes.
Carefully stir in cream (mixture may splatter and briefly harden) then stir in butter.
Remove from heat and stir in salt and vanilla.
Drizzle caramel over cereal-nut mixture and, using heatproof silicone spatula or wooden spoon, stir until fully incorporated.
Spread mixture evenly on prepared baking sheet.
Refrigerate until firm and slightly cooled, about 10 minutes, then break into bite-sized pieces.
In small metal bowl set over saucepan of barely simmering water, combine chocolate and oil.
Heat, whisking occasionally, until melted and smooth, about 5 minutes.
Drizzle chocolate mixture over Rice Krispie pieces and let stand until chocolate hardens.
Rice Krispies Treats will keep in an airtight container for up to two days.","url":"https://recipe.bluelayer.org/recipe/33084/caramel-macadamia-rice-crispie-treats"},{"id":"33067","title":"Toffee Butter Crunch","ingredients":"butter, without salt
sugars, granulated
syrup, maple, canadian
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"Butter the sides of a 2 quart saucepan.
Melt the butter.
Add sugar, water and Karo syrup.
Heat to 290 degrees using a candy thermometer.
Watch carefully after it reaches 280 degrees (if the top if the toffee looks burnt it's okay).
As soon as it reaches 290 pour into a greased pan.
Let sit for 2 minutes.
Sprinkle chips on top and let set for 3 minutes.
Spread the chips out, freeze and cut or break into little pieces.","url":"https://recipe.bluelayer.org/recipe/33067/toffee-butter-crunch"},{"id":"33063","title":"Demi's Sourdough Starter","ingredients":"potatoes, raw, skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Dump above into Sourdough Pot.
Boil potatoes with jackets on until they fall to pieces.
Lift skins out, mash potatoes making a puree.
Cool.
Add more water to make sufficient liquid, if necessary.
Richer the potatoe starter, richer the starter.
Put all ingredients in pot.
Beat until smooth creamy batter.
Cover.
Set aside to start fermentation.
*Note: After the starter has had about 3 days to get going good, put in refrigerator.
Take out what you need to make bread, pancakes.
Put equal amount of flour and water in that you take starter out.
One teaspoon of this will make a phenomenal amount of starter.","url":"https://recipe.bluelayer.org/recipe/33063/demis-sourdough-starter"},{"id":"33060","title":"Canadian Brown Sugar Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
vanilla extract","directions":"Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar.
Stir in milk, butter, salt and vanilla.
Cook, stirring constantly, until mixture comes to a boil.
Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes.
Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/33060/canadian-brown-sugar-pie"},{"id":"33039","title":"Baked Liver Dog Training Treats","ingredients":"chicken, liver, all classes, raw
water, bottled, generic","directions":"Preheat oven to 200.
Line cookie sheet with parchment paper (easier) or spray with Pam.
Boil water.
Cut liver into approx 1x2x1/2 inch thick pieces.
Kitchen shears work well.
Drop liver into boiling water for a few minutes.
Remove and place on cookie sheet with about 1/2-1 inch between the pieces.
Bake for one hour.
Rotate pan and bake for another hour.
Remove parchment paper to wire rack and cool.
Store in refrigerator or freeze.
Break into smaller pieces for treats.","url":"https://recipe.bluelayer.org/recipe/33039/baked-liver-dog-training-treats"},{"id":"33038","title":"Marilyn's English Toffee","ingredients":"butter, without salt
salt, table
sugars, granulated
water, bottled, generic
nuts, almonds
candies, semisweet chocolate
nuts, pecans","directions":"Line a large jelly roll or half-sheet pan with heavy-duty foil and butter the foil or just use a Silpat.
Melt the butter with the salt in a heavy 3 quart saucepan over medium heat.
Slowly add the sugar, stirring constantly with a wooden spoon.
Add the water about halfway through this process.
After all the sugar is added, begin testing the mixture to see if the sugar is dissolved.
The mixture will probably be boiling at this point.
When sugar is dissolved, add the almonds, and increase the heat to medium high.
Cook to the hard-crack stage, or about 310-320 degrees on a candy thermometer, stirring often to keep the candy from burning on the bottom.
When its done, it should be a medium-dark amber color and have a caramel aroma.
The almonds should have a toasted color but they should not burn.
I use a temperature right in the middle, 315 degrees.
Remove from heat and pour into the prepared pan, spreading as evenly as possible with an offset spatula.
Be careful, this stuff is hot!
Sprinkle the chocolate chips all over the toffee, and wait a couple of minutes until they melt.
Then spread the chocolate evenly over the toffee.
Sprinkle with chopped nuts, and press them in gently with a spatula or bottom of a glass to anchor them in the chocolate.
Allow the toffee to harden at least 6-8 hours.
Break into pieces.
Store in an airtight container in a cool place.","url":"https://recipe.bluelayer.org/recipe/33038/marilyns-english-toffee"},{"id":"33020","title":"Peanut Medley","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive","directions":"Line a baking sheet with waxed paper.
Place white chocolate chips and candy-coated peanut butter pieces in a microwave-safe bowl; heat in microwave, stirring after each 30 second interval until completely melted, 1 to 2 minutes.
Stir in rice cereal and peanuts.
Pour mixture onto prepared baking sheet.
Cool completely until hardened; break into pieces.","url":"https://recipe.bluelayer.org/recipe/33020/peanut-medley"},{"id":"33015","title":"Patricia's Potato Bread","ingredients":"potatoes, raw, skin
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
chives, raw","directions":"Peel potatos,cut and boil till soft, reserve water, let potato cool.
Add yeast to water, stir to dissolve and let stand for a few minutes to activate.
white foam should form on top.
Mix cooled potatos, yeast and oil together until fully incorporated.
Cover and let stand for about 30 minutes(does not have to double in volume, but you will notice sponging)
add flour, salt and optional seasoning and kneed, or mix with bread hook.
It will appear dry like pie dough but will form to bread dough.
Divide dough, form into loaves and let stand for about an hour covered before baking @ 350 degrees for about 45 minutes
(You can dust loaves with flour before baking to give it a rustic look.)
Can also be scaled into 4 ounces dough rolls to use for sandwiches.","url":"https://recipe.bluelayer.org/recipe/33015/patricias-potato-bread"},{"id":"33013","title":"Okara Cookies Made With Pancake Mix","ingredients":"okara
pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt","directions":"Dry roast the fresh okara for 10 minutes in a frying pan over medium heat.
Stir with a spatula to avoid any burning and evaporate any moisture.
100 g of fresh okara will become 35 g after dry roasting, although it really depends on the condition of the okara you use.
Put the butter into a bowl.
Microwave for 40 seconds to melt (it's easier to mix if it's melted thoroughly).
Add the okara and pancake mix.
Use a plastic bag like a glove to mix everything together.
When the dough comes together, grab the dough and flip the bag over so that the dough is now inside.
Massage the bag.
Mix well until the butter is mixed in thoroughly.
If the dough doesn't come together, add milk or soy milk in small batches.
Please refer to Helpful Hints.
Preheat oven to 180C.
While the dough is still in the plastic bag, roll it out as thinly as possible.
Cut into your preferred sizes without removing from the bag (to avoid the knife from getting dirty).
Now, open up the bag.
Place a sheet of parchment paper on the dough, then place a turned-over baking tray on top.
Flip everything over to transfer the dough onto the tray without damaging it.
Bake in the 180C oven for 15 to 20 minutes.
When done, let it rest for a while in the oven for an even, crisp finish You can use your hands to break up the pieces that are stuck together.
Make tons and freeze to eat later There's no need for defrosting or reheating.
Tasty iced cookies.
Here's a different variation: Using fresh okara pulp as is.
These cookies are nice and moist.
Another variation made with fresh okara pulp dry roasted in a microwave is.
Crispy cookies that are somewhat similar to these.","url":"https://recipe.bluelayer.org/recipe/33013/okara-cookies-made-with-pancake-mix"},{"id":"32987","title":"Broiled Scallops And Bacon Hors D'oeuvres Recipe","ingredients":"mollusks, scallop, (bay and sea), cooked, steamed
bacon, meatless","directions":"Remove any tough cartilage from the sides of the scallops, wipe off any bits of shell, and pat them dry.
In a large frying pan, partially cook the bacon till it has released its fat but is still limp and flexible; remove it to brown paper or possibly paper towels and drain it well.
Cut the bacon pcs in halves or possibly thirds so which they are just long sufficient to wrap around a scallop with a slight overlap.
Wrap each scallop with a piece of bacon and secure the wrap with a toothpick.
Place the wrapped scallops on a rack which is set in a baking pan and cook under a preheated broiler, turning once, just till the bacon is crisp and the scallops are opaque.
Serve immediately.
Variations: Use small chunks of monkfish instead of scallops.
Roll the scallops in pancetta or possibly prosciutto instead of bacon.
Add in something crunchy a length of scallion or possibly a thin slice of kohlrabi - next to the scallop before rolling it in the bacon.
Substitute liquid removed water chestnuts for one-third of the scallops.
Morash.","url":"https://recipe.bluelayer.org/recipe/32987/broiled-scallops-and-bacon-hors-doeuvres-recipe"},{"id":"32979","title":"Sweet & Sour Spareribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sugars, brown
sugars, granulated
cornstarch
catsup
vinegar, distilled
water, bottled, generic","directions":"Place ribs on rack in a large shallow pan.
Bake uncovered at 350F for an hour and a half.
Meanwhile, combine sugars and cornstarch in medium size pan over stove.
Stir in ketchup, vinegar and water; bring to a boil.
Cook and stir until thickened and clear.
Remove ribs and rack from pan; discard fat.
Pour about a cup and a half of the sauce over the ribs.
Bake 30 minutes longer.
Cut into serving pieces.
Brush with remaining sauce.
Yields 6 to 8 servings!
Absolutely delicious!","url":"https://recipe.bluelayer.org/recipe/32979/sweet-sour-spareribs"},{"id":"32977","title":"Malt Ball Bark","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
candies, semisweet chocolate
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, ovaltine, classic malt powder","directions":"Line a 13 x 9-inch baking dish with parchment paper.
Place bittersweet and 4 ounces semisweet chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water.
Slowly melt the chocolate, stirring occasionally until glossy and smooth.
Remove from heat and stir in vanilla.
Pour melted chocolate into prepared dish and spread with an offset spatula into an even layer.
Chill in the refrigerator until set, about 25 minutes.
Remove dish from refrigerator and leave at room temperature while melting remaining chocolate.
Place the remaining 8 ounces semisweet chocolate and malted milk powder in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water.
Slowly melt the chocolate, stirring occasionally until glossy and smooth.
Remove from heat; let stand 5 minutes.
Pour melted chocolate over dark chocolate layer; carefully spread with an offset spatula into an even layer.
Sprinkle with chopped malt balls, pressing gently to adhere.
Chill in the refrigerator until completely set, about 1 hour.
Carefully lift parchment paper and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into pieces.
Pack in an airtight container with wax paper between layers; store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/32977/malt-ball-bark"},{"id":"32958","title":"Whole Wheat Pita Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan of your bread machine, select Dough setting and start.
When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface.
Gently roll and stretch dough into a 12 inch rope.
With a sharp knife, divide dough into 8 pieces.
Roll each into a smooth ball.
With a rolling pin, roll each ball into a 6 to 7 inch circle.
Set aside on a lightly floured countertop.
cover with a towel.
Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C).
Place 2 or 3 pitas on a wire cake rack.
Place cake rack directly on oven rack.
Bake pitas 4 to 5 minutes until puffed and tops begin to brown.
Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft.
Once pitas a softened, either cut in half or split top edge for half or whole pitas.
They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.","url":"https://recipe.bluelayer.org/recipe/32958/whole-wheat-pita-bread"},{"id":"32943","title":"Green Beans in Sour Cream","ingredients":"beans, snap, green, raw
cream, sour, cultured
salt, table
spices, pepper, black
spices, nutmeg, ground
dill weed, fresh
butter, without salt
delallo, italian seasoned breadcrumbs,","directions":"Trim beans and slice them crosswise into 1-inch pieces.
Cook beans in a pan of boiling salted water for 5 minutes; then drain thoughly.
Season the sour cream with salt, pepper, nutmeg, and dill seeds.
Toss beans in this dressing to coat thoughly.
Use 1 tablespoon butter to grease a baking dish.
Melt 3 tablespoons of butter and toss the breadcrumbs in it.
Put beans in the dish and top with buttered breadcrumbs.
Bake in a preheated 350F oven for 15 to 20 minutes, or until topping is crisp and brown.","url":"https://recipe.bluelayer.org/recipe/32943/green-beans-in-sour-cream"},{"id":"32938","title":"Peanut Butter Cup Popcorn","ingredients":"oil, olive, salad or cooking
honey
peanut butter, smooth style, without salt
oil, olive, salad or cooking
spartan, real semi-sweet chocolate baking chips,","directions":"Place the popped popcorn and peanuts in a very large bowl.
In a microwave-safe bowl, combine the peanut butter chips and vegetable oil or shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds.
Drizzle the melted peanut butter chips over the popcorn and toss to combine.
Spread the popcorn onto a wax paper-lined baking sheet.
In a Ziploc bag, heat the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, mashing the bag every 20-30 seconds).
Cut a small corner in the Ziploc bag and drizzle the chocolate over the popcorn.
Allow to stand long enough to become solid (you can transfer the pan to the fridge or freezer to hurry this step along).
When done, break the popcorn into small pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/32938/peanut-butter-cup-popcorn"},{"id":"32936","title":"Apple Pie Jelly","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
syrup, maple, canadian
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
pectin, unsweetened, dry mix","directions":"Place apple juice, maple syrup, cinnamon and nutmeg in a heavy saucepan.
Add the pectin and bring to a hard boil over high heat until it dissolves into the juice.
Slowly stir in the sugar and bring back to a rolling boil over high heat.
Boil for one full minute (I still prefer 220 degrees on the candy thermometer!
).
Remove from heat and skim off foam with a metal spoon.
Pour into jars (about 12 1/4 pint jars, or 6 1/2 pints), put on lids and process in a hot water bath for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/32936/apple-pie-jelly"},{"id":"32922","title":"Asparagus Salad With Honey Poppy Seed Vinaigrette","ingredients":"asparagus, raw
vinegar, balsamic
vinegar, red wine
honey
mustard, prepared, yellow
salt, table
oil, olive, salad or cooking
spices, poppy seed","directions":"Lightly steam asparagus, so it still has some crunch to it (it should be bright green).
Cut the asparagus into 1-inch pieces (give or take).
Whisk the remaining ingredients together to make the dressing.
Toss the asparagus with enough dressing to coat.
VARIATION - Toss in some chopped roasted red pepper for added flavor and color.
VARIATION - Toss in some toasted pine nuts (or other nuts you may like) for crunch.","url":"https://recipe.bluelayer.org/recipe/32922/asparagus-salad-with-honey-poppy-seed-vinaigrette"},{"id":"32916","title":"Baron Bagels","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
beverages, ovaltine, classic malt powder
spices, poppy seed
seeds, sesame seeds, whole, dried","directions":"Put the yeast in the bowl of a standing mixer.
Add 1 2/3 cups lukewarm water and allow the yeast to activate, about 5 minutes.
Add flour, salt and malt powder and mix at low speed for 5 minutes using the paddle attachment.
Cover the dough and allow to rise at room temperature for about 2 hours.
Punch the dough down and shape into a rough rectangle about 1 to 1 1/2 inches thick, and about 2 times longer than it is wide.
If you are having trouble forming the dough, stretch it, wait for the gluten to relax and reform.
Cut the dough into 10 pieces of about 3 ounces each.
Roll each into an 8-inch-long snakelike shape, tapering the dough at each end.
Circle the dough around your hand, pinching the ends together and rolling under your palm once or twice to seal.
Put the bagels on a Silpat or other nonstick baking sheet on top of a jellyroll pan.
Cover well with plastic wrap and refrigerate for about 10 hours, or up to 24 hours.
Heat the oven to 425 degrees.
If you have a baking stone or brick you use for baking, put it on a rack near the bottom of the oven; it will retain heat and produce a crisper bagel.
Bring a large pot of water to boil, throw a handful of salt into the boiling water and remove the bagels from the refrigerator.
Using your hands, carefully place just enough bagels into the pot to cover the surface of the water, making sure that there are no bagels resting on top of one another.
Let them float on one side for about 30 seconds before flipping them to the other side for another 30 seconds or so.
Remove the bagels and drain well on a cooling rack.
Pour poppy or sesame seeds into a bowl wider than the bagels.
Working very quickly, remove the bagels one by one and dip them into the topping.
Place them back on the Silpat-covered baking sheet, topping side down.
Bake on the second to highest shelf of the oven for about 7 minutes.
Then flip the bagels and continue baking for about 8 minutes, or until they are golden brown.","url":"https://recipe.bluelayer.org/recipe/32916/baron-bagels"},{"id":"32907","title":"Our Take on the Pumpkin Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
seeds, flaxseed
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
tofu, raw, regular, prepared with calcium sulfate
egg substitute, powder
pumpkin, raw
sugars, granulated
spices, cinnamon, ground
salt, table","directions":"For the crust:
In a large bowl whisk the flour and sea salt together.
In a separate bowl or a liquid measuring cup add the coconut milk to the coconut oil and mix with a fork.
Add the coconut oil mixture to the flour mixture.
Toss with a fork until mostly combined.
Use your hands to combine and bring dough together into a ball.
Place pie dough in a 9 inch pie plate.
Press dough into bottom of pie plate and onto the sides.
Flute the edges of the pie dough.
Fill with pumpkin pie filling (recipe below) and bake according to pie directions below.
For the flax egg substitute:
In a blender add flax seeds and warm water.
Allow flax seeds and warm water to sit for 15 minutes before blending.
Then turn blender to high and blend until gelatinous and flax seeds arent visible.
Turn off blender and remove flax egg substitute from blender.
Reserve the portion of flax egg substitute for the pie (2 tablespoons) and refrigerate the remaining for another use (they will keep refrigerated for approximately 2 weeks).
For the pie: Preheat oven to 425 F.
Into the blender add the coconut milk, next the soft tofu, and then 2 tablespoons flax egg substitute.
Pulse a few times to mix together.
Turn off blender.
Add pumpkin puree, sugar, cinnamon and salt to blender and blend until mixed.
Add the blended pumpkin pie filling into prepared crust and place in the preheated oven.
Bake at 425 F for 15 minutes.
Turn oven temperature down to 350 F and continue to bake 45-60 minutes.
Note: The flax egg recipe listed will yield 6 tablespoons flax eggs.
1 tablespoon of flax egg substitutes for 1 large egg.","url":"https://recipe.bluelayer.org/recipe/32907/our-take-on-the-pumpkin-pie"},{"id":"32901","title":"Basic White Asparagus Recipe","ingredients":"water, bottled, generic
salt, table
lemon juice, raw
butter, without salt
sugars, granulated
asparagus, raw","directions":"Bring the water to a simmer in a large pot with the salt, lemon juice, butter and sugar.
Meanwhile, trim about 1/2 inch from the ends of the asparagus.
Lay the spears on a work surface and peel them with a sharp vegetable peeler, starting about 1 1/2 inches from the top and running proportionately down the length of each spear.
(Spears are brittle and can snap when peeled in midair.)
Gather the spears into 2 to 4 bundles and tie them loosely with kitchen string, then lower them into the simmering water.
Cook, increasing the heat to maintain a simmer, if necessary, till the asparagus is tender when pierced with the tip of a knife, anywhere between 8 and 30 min, depending on the thickness of the spears.
Lift the bundles from the water with kitchen tongs and drain them on paper towels.
This recipe yields 2 to 4 servings.
NOTES :","url":"https://recipe.bluelayer.org/recipe/32901/basic-white-asparagus-recipe"},{"id":"32891","title":"Chocolate-Coconut Dessert","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, pecans
ice creams, vanilla","directions":"In sauce pan, melt chocolate in milk; bring to boil; boil gently, uncovered, 4 minutes or until thickened, stirring constantly.
Add marshmallows; heat and stir until melted.
Wait for it to cool.
In skillet cook and stir coconut in butter until lightly browned.
Stir in cereal and nuts into the skillet.
Spread 3 cups of cereal mixture in bottom of 13 X 9 inch pan.
Cut ice cream in half lengthwise and then horizontally into 12 slices making a total of 24 pieces.
Arrange half the ice cream over cereal.
Spread with half the chocolate mixture.
Repeat layers.
Top with remaining cereal.
Cover; freeze firm.
Let stand at room temperature for 5-10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/32891/chocolate-coconut-dessert"},{"id":"32882","title":"Pumpkin Pie Oatmeal","ingredients":"oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
pumpkin, raw
sugars, brown
pumpkin, raw
nuts, pecans","directions":"Add oats, milk, vanilla extract, pumpkin puree, brown sugar, and pumpkin pie spice to a medium microwavable-safe bowl.
Stir to combine.
Microwave on medium power for 2-3 minutes, or until oats reach your desired consistency.
Remove from the microwave and stir.
Add chopped pecans and/or a splash of milk, if desired.
Serve immediately.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/32882/pumpkin-pie-oatmeal"},{"id":"32879","title":"Dewey's Simple Fruit Smoothie","ingredients":"pineapple, raw, all varieties
orange juice, raw
yogurt, greek, plain, nonfat
oats
honey","directions":"Combine all ingredients in blender on medium speed until smooth (about 2 minutes.)
Adjust juice for a thicker or soupier smoothie to your preference.
I normally funnel into 2 empty 16.9 oz.
water bottles and chill in the freezer for approximately 30 minutes.
Excellent on the go.","url":"https://recipe.bluelayer.org/recipe/32879/deweys-simple-fruit-smoothie"},{"id":"32878","title":"Bacon Wrapped Dates Stuffed with Blue Cheese","ingredients":"bacon, meatless
dates, deglet noor
cheese, blue","directions":"Preheat the oven to 375 degrees F (190 degrees C).
Slice dates in half, and open them up.
Pinch off pieces of blue cheese, and place them into the center of the dates.
Close the halves of the dates, and wrap a half-slice of bacon around the outside.
Secure each one with a toothpick.
Arrange in a baking dish or on a baking sheet with sides to catch any grease.
Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp.
Turn dates over after the first 20 minutes for even cooking.","url":"https://recipe.bluelayer.org/recipe/32878/bacon-wrapped-dates-stuffed-with-blue-cheese"},{"id":"32873","title":"Sweet Hawaiian Crock Pot Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, brown
soy sauce made from soy (tamari)","directions":"Combine pineapple juice, brown sugar and soy sauce; mix well.
Stir in chicken pieces, coating well.
Pour into crock pot and cook on low for 6-8 hours.
Serve over rice.
If desired, you may also add chunks of pineapple, bell pepper, sliced carrots, onion -- .","url":"https://recipe.bluelayer.org/recipe/32873/sweet-hawaiian-crock-pot-chicken"},{"id":"32867","title":"Mini No-Knead Boule Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic","directions":"In a medium-sized bowl add all ingredients.
Stir with a wooden spoon until a shaggy blob of dough forms.
Do not over mix.
Cover bowl with plastic wrap and let dough sit at room temperature for 12-24 hours.
Dough will double in size and bubble up.
1 hour before you're ready to bake, pour dough onto a lightly floured worktop.
With floured hands form dough into a ball by pulling edges toward the middle.
Place dough ball seam-side down on a piece of parchment paper placed on a baking sheet.
Dust top of dough with flour and cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 1 hour.
Preheat oven to 450°F When dough is ready to bake make a 3\" slash 1/2\" deep across the top of the dough with a sharp knife or razor.
Cover dough ball with an upside-down large, deep, oven-safe pot or aluminum roasting pan.
Make sure pot edges are flush with the baking sheet so that no steam can escape.
Place baking sheet in oven and bake for 25 minutes.
After 25 minutes, uncover bread and reduce heat to 400°F Bake for 10 more minutes, until deeply golden brown and internal temperature measures 205-215°F.
Immediately transfer bread to a wire rack and cool for 2 hours.","url":"https://recipe.bluelayer.org/recipe/32867/mini-no-knead-boule-bread"},{"id":"32859","title":"South African Date Rolls (eggless)","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the butter and sugar then add the flour and baking powder to form a crumb like texture then add 2 tablespoons milk to bind the mixture.
Knead until you have a soft pliable cookie like texture.A A
Take a small piece of your biscuit dough then press piece of date into it rolling it into a ball then into a long finger like shape.
Once you have shaped all your dough start by dipping your date rolls into milk then into coconut and finally onto a lined/lightly buttered baking sheet.
Once all your date rolls have been covered in coconut, bake at 180AC for about 15 minutes.
Once out of the oven, place on a rack and allow to cool.
You can store your date rolls in an airtight container for about a week.","url":"https://recipe.bluelayer.org/recipe/32859/south-african-date-rolls-eggless"},{"id":"32858","title":"Molasses Taffy","ingredients":"molasses
sugars, granulated
vinegar, distilled
water, bottled, generic
cream, whipped, cream topping, pressurized
butter, without salt
leavening agents, baking soda","directions":"Place molasses, sugar, vinegar and water in a heavy saucepan and cook until a small amount tried in cold water is brittle (256F).
Remove from heat and add butter, cream of tartar and baking soda.
Pour into buttered pan.
When cool enough to handle, pull until light in color.
Butter the hands before pulling.
Twist, cut into one-inch pieces.
Wrap in wax paper.","url":"https://recipe.bluelayer.org/recipe/32858/molasses-taffy"},{"id":"32850","title":"Almond Butter Crunch","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
candies, semisweet chocolate","directions":"Place chopped almonds on a cookie sheet; toast in moderate oven (375F) 10 minutes, or until lightly golden.
Combine butter or margarine, sugar, corn syrup and water in a medium-size heavy saucepan.
Cook over medium heat, stirring constantly, to 300F on candy thermometer.
(A teaspoonful of syrup will separate into brittle threads when dropped in cold water.)
Remove from heat; stir in 1 cup of the toasted almonds.
Pour into a buttered 13x9x2\" pan, spreading quickly and evenly; cool.
Turn out onto wax paper.
Melt chocolate squares in the top of a double boiler over hot water; remove from heat.
Spread half the melted chocolate over top of candy; sprinkle with 1/4 cup nuts; let set for about 20 minutes; turn candy over and spread with remaining chocolate and sprinkle with remaining nuts.
Let stand until set.
Break into pieces.
Make 1 pound.","url":"https://recipe.bluelayer.org/recipe/32850/almond-butter-crunch"},{"id":"32848","title":"DIY Cheez Its","ingredients":"cheese, cheddar
butter, without salt
shortening, vegetable, household, composite
salt, table
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"In a food processor, combine cheese, butter, shortening, salt, and cayenne pepper.
Pulse until combined and add flour.
Pulse until everything is broken down and looks like crumbs.
Add in water and pulse until combined into a dough.
(You may have to add a little more water but dont add too much.
You dont want to the dough to be too wet.)
Divide dough into 2 pieces, and wrap each in wax paper.
Chill for at least 30 minutes.
Preheat the oven to 375 degrees F. Roll the dough out on the wax paper until its about 1/8 inch thick.
Using a ruler and a pastry or pizza cutter, cut the dough into 1-inch squares (the ruler helps ensure that all crackers are the same size).
Use a toothpick or skewer to punch a hole in the middle of the square.
In addition to making it look like an authentic Cheez It, this also keeps the cracker from puffing up too much.
Separate the squares and transfer to a baking sheet.
You can put the crackers pretty close to each other as they dont spread very much during baking.
Bake for about 20-25 minutes or until lightly browned.
The more color they have, the more they will taste like a true Cheez It.
Cool completely.
The recipe makes about 100 crackers.
(Recipe adapted from In Katrinas Kitchen.)","url":"https://recipe.bluelayer.org/recipe/32848/diy-cheez-its"},{"id":"32845","title":"Mashed Potatoes With Ranch Dressing","ingredients":"milk, buttermilk, fluid, cultured, lowfat
salad dressing, mayonnaise, regular
chives, raw
parsley, fresh
spices, garlic powder
spices, onion powder
spices, pepper, black
potatoes, raw, skin
salt, table
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Whisk first 7 ingredients together in small bowl to blend.
Can be made 2 days ahead.
Cover and chill.
Place potatoes in large ovenproof pot.
Pour enough cold water over to cover and add 1 tablespoons coarse salt.
Bring to boil over high heat.
Reduce heat to medium-high and cook until potatoes are tender when pierced with knife, about 20 minutes.
Drain potatoes; reserve pot.
Let potatoes stand in strainer until lukewarm, about 20 minutes.
Working in batches, press potatoes through potato ricer back into same pot (DO NOT STIR; potatoes should be fluffy).
Potatoes can be made 2 hours ahead.
Let stand at room temperature.
Preheat oven to 350 degrees.
Combine cream, milk, and butter in small saucepan; bring to simmer.
Gently fold half of cream mixture into potatoes; repeat with remaining cream mixture.
Fold 3/4 cup ranch dressing into potatoes; reserve remaining dressing for serving, if desired.
Season potatoes to taste with more coarse salt and freshly ground black pepper.
Transfer pot with mashed potatoes to oven and rewarm uncovered until potatoes are heated through, about 10 minutes for freshly made potatoes or 30 minutes if potatoes are made ahead.
Transfer mashed potatoes to large serving bowl.
Drizzle with remaining dressing and serve.","url":"https://recipe.bluelayer.org/recipe/32845/mashed-potatoes-with-ranch-dressing"},{"id":"32843","title":"Slightly Sinful Shortbread - Splenda","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
rice flour, white, unenriched
butter, without salt","directions":"Preheat oven to 350*.
Mix together flour, Splenda and rice flour.
Beat butter until smooth.
Gradually add dry ingredients, beating until smooth.
Press into a 8\" square pan.
Bake for 35 minutes or until golden around the edges.
Score with a sharp knife into 20 pieces.
Allow to cool.
Store in the fridge -- if there are any left.","url":"https://recipe.bluelayer.org/recipe/32843/slightly-sinful-shortbread-splenda"},{"id":"32838","title":"Cincinnati Shepherd's Pie","ingredients":"oil, olive, salad or cooking
squash, summer, zucchini, includes skin, raw
beef, grass-fed, ground, raw
onions, raw
spices, garlic powder
tomato sauce, canned, no salt added
tomatoes, red, ripe, raw, year round average
spices, oregano, dried
spices, cinnamon, ground
salt, table
potatoes, raw, skin
cheese, parmesan, hard","directions":"Preheat oven to 350 degrees F.
Heat oil in large nonstick skillet over medium heat.
Add zucchini and saute 12 minutes until lightly browned and tender crisp.
Remove from heat and place in bottom of 2 quart baking dish.
In same skillet, cook beef, onion and garlic, breaking up meat with a wooden spoon, 4 to 5 minutes until the,eat is no longer pink; drain off fat.
Stir in tomato sauce, diced tomatoes and spices.
Simmer 2 to 3 minutes.
Pour meat mixture over zucchini and stir to combine.
Top with 6 mounds of mashed potatoes like dumplings and sprinkle with cheese.
Bake 30 minutes or until bubbly.","url":"https://recipe.bluelayer.org/recipe/32838/cincinnati-shepherds-pie"},{"id":"32837","title":"White Holiday Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
nuts, cashew nuts, raw
baking chocolate, mars snackfood us, m&m's milk chocolate mini baking bits","directions":"Melt white chocolate in double boiler or in microwave.
Mix together remaining dry ingredients in large bowl.
Place dry ingredients in two flat baking pans.
Pour melted chocolate over and let harden in cool place.
Break into bite-sized pieces and store in an airtight container (can be made 3-5 days ahead).
Serve in silver bowl or decorated basket.","url":"https://recipe.bluelayer.org/recipe/32837/white-holiday-crunch"},{"id":"32832","title":"Blue Cheese Baked Halibut","ingredients":"fish, halibut, greenland, raw
salad dressing, mayonnaise, regular
cheese, blue
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw","directions":"1.Combine mayo, dressing, parmesan cheese and chives in a bowl.
Place halibut in baking dish (something with a rim so sauce won't flow off the edge).
Smother the halibut with the sauce and top with any remaining amount.
Bake the halibut at 325 for about 35 minutes or until fish is flaky but not dry (this is for relatively thick pieces of fish).","url":"https://recipe.bluelayer.org/recipe/32832/blue-cheese-baked-halibut"},{"id":"32830","title":"Flapjacks","ingredients":"sugars, brown
butter, without salt
syrup, maple, canadian
oats","directions":"Melt butter and brown sugar together in a saucepan
Add the syrup and melt together
Bring off the heat and add the oats
Place the ingredients into a 18 x 12 inch pan, spread with the back of a metal spoon
Cook for 12 minutes at 175F celcius
While still warm cut into 32 even pieces
Place on wire rack and allow to cool","url":"https://recipe.bluelayer.org/recipe/32830/flapjacks"},{"id":"32818","title":"Mediterranean Potatoes Anna","ingredients":"spices, oregano, dried
salt, table
spices, pepper, black
potatoes, raw, skin
butter, without salt
cheese, feta
tomatoes, sun-dried
oil, olive, salad or cooking","directions":"Heat oven to 425 degrees F.
In a bowl, combine first 3 ingredients.
Using sharp knife, cut potatoes into 1/16 inch slices; place in cold water.
Drain and dry as needed.
Arrange 1/3 potatoes in greased pie plate.
Top with 1 tablespoon melted butter; add 1/2 each feta cheese, sun dried tomatoes, olives and oregano mixture.
Repeat layering.
Top with remaining potatoes and butter.
Cover tightly with foil.
Bake 50 minutes.
Uncover; bake 15 minutes more.
Invert onto plate.","url":"https://recipe.bluelayer.org/recipe/32818/mediterranean-potatoes-anna"},{"id":"32813","title":"Chick Pea Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
chickpea flour (besan)
sugars, granulated
spices, pepper, red or cayenne
spices, pepper, red or cayenne
spices, garlic powder
salt, table
shortening, vegetable, household, composite
water, bottled, generic
salt, table","directions":"Preheat the oven to 325 degrees F.
Combine the flours, sugar, spices and salt in a food processor or medium mixing bowl.
Cut in the shortening with a pastry blender, two knives or the food processor until the mixture resembles coarse crumbs.
Mix in the water gradually, until the dough holds together in a ball but isn't.
sticky.
Divide the dough in half and roll each piece out separately on a lightly floured surface to a 12 x 12 inch square, 1/8 inch thick.
Yes, it is important.
to roll the dough this thinly, so be gentle but firm when you do it.
If the.
dough seems unusually resistant, just cover it with a towel and give it.
a 15 minute rest; it should prove more placid once the gluten relaxes.
Use a sharp knife or a rolling pizza wheel to cut the dough into 1 1/2 inch.
squares, and transfer as many as you can at a time (a giant spatula works well here) to ungreased or parchment-lined baking sheets.
Or, transfer each sheet of dough directly to the baking sheet with your spatula, rolling pin or hands, and then cut it into squares, separating the squares.
Bake for 10 minutes.
Remove the baking sheets from the oven, spray the tops of the crackers lightly with nonstick cooking spray and sprinkle with salt (or some dried granulated garlic, which is also good).
Return the crackers to the oven and bake for 5 to 10 minutes more, until nicely golden brown.
Transfer to a cooling rack.
Yield: approximately 120 small crackers.","url":"https://recipe.bluelayer.org/recipe/32813/chick-pea-crackers"},{"id":"32811","title":"Maple and Vinegar Caramelized Parsnips","ingredients":"parsnips, raw
oil, olive, salad or cooking
salt, table
vinegar, balsamic
syrup, maple, canadian","directions":"Preheat your oven to 400 degrees.
Wash and peel the parsnips and then chop them into evenly sized pieces.
In a bowl, combine the parsnips, salt, and oil.
Put on a baking sheet and toast until tender (which usually takes 30-45 minutes).
Mix them up about every 8 to 10 minutes.
When they are tender, drizzle with the vinegar and maple syrup.
Mix up and then bake until brown, about 5 minutes.
If desired, season with some pepper.","url":"https://recipe.bluelayer.org/recipe/32811/maple-and-vinegar-caramelized-parsnips"},{"id":"32809","title":"Nut Encrusted Pork Tenderloin","ingredients":"salt, table
spices, pepper, black
spices, cumin seed
spices, ginger, ground
spices, coriander seed
nuts, cashew nuts, raw
nuts, pine nuts, dried
oil, olive, salad or cooking
pork, fresh, loin, tenderloin, separable lean only, raw
mustard, prepared, yellow
honey","directions":"Preheat your oven to 350 F and situate the oven rack to the middle position.
In a small bowl, whisk together the salt, pepper, cumin, ginger, and coriander.
Spread the mixture out on a large cutting board or a large piece of parchment paper.
Set aside.
Combine the cashews and the pine nuts, and spread the mixture out onto another cutting board or large piece of parchment paper.
Set aside.
In a large oven-proof saute pan (or cast iron Dutch oven or skillet), heat the oil over medium heat.
Add the pork tenderloin to the hot oil and sear on all sides, turning the meat every minute or so, so that all sides are browned but not burnt.
Remove the pan from the heat.
Transfer the pork tenderloin from the pan to the seasoned cutting board and roll in the seasoning.
In another small bowl, whisk together the mustard and honey.
With a brush, brush the sauce onto one side of the pork tenderloin.
Flip the pork over onto the nut mixture (sauce side down), and brush the other side of the pork with the rest of the sauce.
Now roll the pork in the nuts, making sure to completely cover every square inch of the pork.
Press firmly to adhere the nuts to the pork.
Return the pork to the saute pan, and transfer the pan to the oven.
Cook 25-30 minutes or until the internal temperature reaches 140 F (for medium) or 160 F (for well done).
Remove from oven and transfer to a cutting board to let the pork rest for about 10 minutes.
Slice the pork into 1 inch medallions and serve.","url":"https://recipe.bluelayer.org/recipe/32809/nut-encrusted-pork-tenderloin"},{"id":"32807","title":"5 Ingredient Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 425.
In a large bowl, stir together first 4 ingredients.
Pour warm water into first 4 ingredients, mixing strongly.
Add additional flour and stir until dough forms a ball.
gently knead dough.
Cover and let rise for 5 minutes.
grease 9inch pie plate.
Spread dough in pie plate.
put on toppings.
Put in oven for 15-20 minutes.","url":"https://recipe.bluelayer.org/recipe/32807/5-ingredient-pizza-dough"},{"id":"32778","title":"Green Grape & Blueberry Pie","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
blueberries, raw
sugars, granulated
cornstarch","directions":"wash and pull off grape stems.
cut on half.
in saucepan put grapes, sugar, corn starch and 1/4 C water.
bring to boil, stir, and mash grapes.
reduce heat, continue cooking 5-10 minutes, don't forget to stir.
stir in blueberries and cook 5 more minutes.
allow to cool slightly then spoon into pie crust, top, seal, vent crust.
bake @ 450 for 10 minute reduce oven to 350 and bake 25 min or until crust is brown.","url":"https://recipe.bluelayer.org/recipe/32778/green-grape-blueberry-pie"},{"id":"32774","title":"Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table
vanilla extract","directions":"Soften up the margarine first.
Add the sugar, salt and vanilla.
Mix it until it is soft and creamy.
Add the flour.
Stir it up until it is thick, like pie crust.
You will probably need to use your hands.
Knead the dough until it is smooth and soft.
Pat the dough onto a pizza plate or cookie sheet to a big circle about 1/2 inch thick.
Cut the big circle into 16 or 20 wedges.
Use a pizza cutter to make cutting it easy.
After it is cut into wedges, poke the surface all over with a fork.
You can make pretty designs, if you want to.
Bake the big cookie at 350F for about 20 minutes.
The edges will be brown.
Use the pizza cutter to re-cut the lines in the cookie.
Allow it to cool and serve with tea for a special tea party.","url":"https://recipe.bluelayer.org/recipe/32774/shortbread-cookies"},{"id":"32761","title":"Vegan \"fauxreo\" Chocolate Sandwich Cookies","ingredients":"shortening, vegetable, household, composite
sugars, granulated
vanilla extract
soymilk, original and vanilla, unfortified
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
cornstarch
salt, table
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
shortening, vegetable, household, composite
sugars, powdered
vanilla extract","directions":"FOR COOKIES: Cream the shortening and sugar on medium speed.
When light and fluffy add the vanilla and milk.
Add remaining ingredients and mix until the dough holds together.
If its hot or warm in the kitchen or outside, chill the dough in the freezer for 10 minutes.
Preheat oven to 325F Divide the dough into four pieces and roll each into a ball.
Place a piece of parchment paper on a flat surface, flattening the balls of dough onto the parchment.
Place another piece of parchment paper on top and then roll the dough to about 10″ in diameter and about 1/8″ thick.
Cut circles about 1 1/4″ across from the dough with a cookie cutter and refrigerate if the excess dough doesnt lift away easily enough.
Transfer the parchment onto the cookie sheet.
Bake 12 minutes, and repeat with remaining dough, using scraps at the end until all the dough is used up.
FOR FILLING: On medium-high speed, cream the margarine and shortening.
Add the sugar in about 1/2 cup increments until thoroughly combined; it should be stiff and pliable.
Add in the vanilla.
Refrigerate until ready to use.
Roll the filling into round, about 3/4″ pieces and smash until roughly cookie-sized, then sandwich between two cookies.","url":"https://recipe.bluelayer.org/recipe/32761/vegan-fauxreo-chocolate-sandwich-cookies"},{"id":"32739","title":"Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cream, sour, cultured
spartan, real semi-sweet chocolate baking chips,","directions":"Coat bottom of an 8 inch pie plate lightly with butter.
Combine chocolate syrup and chocolate chips in a small microwave-safe bowl.
Microwave on high until hot, about 45 seconds.
Stir until smooth.
Reserve 1/4C of chocolate mixture.
Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.
Press mixture over bottom and up sides of prepared pie plate.
Freeze until firm, about 15 minutes.
Combine reserved chocolate mixture and the sour cream in a small bowl and mix well.
Spread half the ice cream in the prepared pie plate.
Drizzle with half the sour cream mixture.
Top with remaining ice cream and drizzle with remaining sour cream mixture.
Freeze pie, covered, until firm, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/32739/chocolate-chip-ice-cream-pie"},{"id":"32735","title":"Chocolate Pistachio Cherries","ingredients":"cherries, sweet, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, pistachio nuts, raw","directions":"Line a baking tray with non-stick baking paper.
Chop chocolate to bite size pieces.
Place in to a heat-proof bowl over a saucepan of simmering water (don't let the bowl touch the water).
Stir until melted.
OR.
In a microwave safe bowl, microwave on medium for 1 minute bursts, stirring every minute until melted.
Place finely chopped nuts in a bowl.
Holding the cherries by their stalk, dip into the chocolate and then into the pistachios.
Place onto the prepared trays.
Allow to set at room temperature.
Serve.","url":"https://recipe.bluelayer.org/recipe/32735/chocolate-pistachio-cherries"},{"id":"32726","title":"easy pie crust","ingredients":"oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table","directions":"preheat oven to 375
whip milk and oil together
add dry ingredients
mix with fork until blended
press into pan and poke with fork
bake 12-15 minutes (unless pie calls for unbaked)","url":"https://recipe.bluelayer.org/recipe/32726/easy-pie-crust"},{"id":"32720","title":"Cinnamon Raisin Swirl Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
raisins, seeded
sugars, granulated
spices, cinnamon, ground
butter, without salt","directions":"Preheat oven to 375F.
Heat the milk and water to 110-115F.
Cut butter into chunks and add it to the milk mixture and stir until the butter is melted.
Add the mashed potatoes and cool to lukewarm
Mix together 3 1/2 cups flour, 1/4 cup of sugar and the salt and yeast in the bowl of a mixer with your dough hook attached.
Add the milk/butter mixture and mix until smooth.
Stir in the raisins and mix to incorporate.
Gradually add the remaining flour 1/2 cup at a time until all is incorporated.
The dough will be stiff.
Dump it out onto a floured surface and continue to knead the dough until smooth and elastic (like a babys bottom).
This should take around 8 minutes.
Then place dough in a large, greased bowl, cover with a damp towel and let rise in a draft free place for 1.5 hours until double in bulk.
Mix 1/2 cup sugar and cinnamon together and set aside.
Remove dough from bowl, cut in half.
Roll one half of dough out to 8x16 inch rectangle, sprinkle with half the sugar mixture.
From narrow side roll up jellyroll fashion, pinch edges together and place in greased loaf pan.
Repeat for other piece of dough.
Let loaves rise 1 hour in a draft free place.
Brush tops of loaves with 4 tablespoons of melted butter and bake on middle rack of oven for 35 to 40 minutes.
Loaf is done when you hear a hollow sound when you tap the bottom of the loaf.","url":"https://recipe.bluelayer.org/recipe/32720/cinnamon-raisin-swirl-bread"},{"id":"32718","title":"\"lite\" Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic","directions":"In a large bowl mix flour and baking powder.
In a two cup measuring cup combine 1 cup of water and salt.
Add 1/3 cup of olive oil.
Pour water and olive oil all at once into the flour mixture and mix with a spoon or your hand quickly.
When dough comes together, knead only until the dough is smooth.
If your dough is too sticky add more flour 1 tablespoon at a time until it is no longer sticky.
Divide into 12-16 equal pieces and let it rest for 30 minutes.
Roll the dough balls out to a 6-7 inch circle for 16 pieces and 8-9 inch circle for 12 pieces on a floured surface.
Heat an iron skillet over medium heat and place tortilla in the ungreased skillet one at a time.
The tortilla will form bubbles all over it.
IF they grow bigger than quarter pop them.
When the spots are lightly browned turn over to brown other side.
Remove to a covered dish.
Notes: They make round tortilla warmers like foam coolers that are usually less than$3, but any covered dish will do.
You may need more flour than usual on your surface because these tortillas are slightly more soft which makes them easier to roll but also sticky if you don't use enough flour.
I place a paper towel or cloth in the bottom of the warmer before I start adding the tortillas to prevent the bottom one from getting soggy from steam.
If you like the fluffy tortillas like on a muchaco or gordita (sp?)
at chain resturaunts you can add baking powder to this and make circles slightly smaller.
They can also be deep fried into taco shell shapes after they are grilled.","url":"https://recipe.bluelayer.org/recipe/32718/lite-tortillas"},{"id":"32688","title":"All-Purpose Oatmeal Bread Dough","ingredients":"wheat flours, bread, unenriched
oats
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Place all of the ingredients into the bread maker case and put the yeast into the yeast container.
Leave the bread maker to do everything as far as the first rising.
After the first rising, divide into as many pieces as you like, cover with plastic wrap and a damp cloth, and let sit for 20 minutes.
Next, transfer into whatever baking pan you are using The main photo that I uploaded shows iced apple custard rolls.
This time I made walnut and red bean paste rolls.
Leave rise for a second time by using your oven's bread proofing function at 40C for 20~25 minutes.
This is where you should coat with the glaze.
Bake for 13-15 minutes in an oven that has been preheated to 180C, and then they are complete.","url":"https://recipe.bluelayer.org/recipe/32688/all-purpose-oatmeal-bread-dough"},{"id":"32680","title":"Buckwheat Flatbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"\"Buckwheat flour is available in health food and specialty stores.
It has a musty, earthy flavor that gives an interesting twist to this simple, traditional flatbread-style cracker.
It goes well with fruit and cheese.
In the food processor or possibly in a large bowl, combine the flours and salt.
In a slow stream, stir in sufficient of the water to create a soft, but not sticky, dough.
Remove to a well-floured surface or possibly pastry cloth and knead lightly.
Cut the dough into 6 equal portions and roll each piece into a large, thin circle, approximately 1/16 inch thick and 8 inches in diameter.
Prick each circle all over with the tines of a fork.
To cook, gently place the circles, one at a time, on a warm griddle or possibly saute/fry pan.
Cook over medium heat till pale brown spots begin to develop on the underside of the cracker, 2 to 3 min.
Flip the cracker to cook the second side.
Continue flipping in this manner till the cracker feels dry and crisp.
Remove to a rack to cold.
If upon cooling the cracker remains slightly pliable, you may return it to the pan for further cooking, or possibly place in a preheated 350 F. oven for a few min, till fully \"dry out.\"
Yield: 6.
VARIATIONS: For a crunchier cracker, add in 1/3 c. buckwheat groats and increase the water slightly.
Buckwheat has a strong flavor.
According to your taste, you may wish to increase the all-purpose flour and decrease the amount of buckwheat.","url":"https://recipe.bluelayer.org/recipe/32680/buckwheat-flatbread-recipe"},{"id":"32679","title":"Crockpot Glazed Carrots","ingredients":"carrots, raw
water, bottled, generic
honey
butter, without salt
salt, table
spices, pepper, black","directions":"Combine carrots and water in a 3-4 quart crockpot.
Cover and cook on low for 6-8 hours or until carrots are tender when pierced with a fork.
Drain carrots and return to crockpot.
Stir in honey, butter, salt and pepper and mix well.
Cover and cook on low 30 minutes until glazed.","url":"https://recipe.bluelayer.org/recipe/32679/crockpot-glazed-carrots"},{"id":"32666","title":"Ridiculously Simple Chocolate Sauce","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized","directions":"Break chocolate up into pieces and place in a microwaveable dish.
Melt in a microwave on high power in 30 second bursts (for 100g of chocolate I'd say it usually takes me a couple of minutes or so at least, but it'll no doubt depend on the power of your microwave, etc.
so you need to keep a close eye on it).
When chocolate it melted, remove from microwave and add cream.
Mix well.
Initially you'll feel like you've added too much cream and that it'll never mix together but some weird molecular thing will then happen and suddenly the whole thing will thicken and smooth out.
Serve immediately.
Yummy, yummy.","url":"https://recipe.bluelayer.org/recipe/32666/ridiculously-simple-chocolate-sauce"},{"id":"32663","title":"Mom's Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"If you need a pre-cooked pie crust, preheat oven to 350 degrees.
Whisk flour and salt in mixing bowl.
Cut in shortening until the mixture resembles peas, using either a fork or an old-fashioned pastry tool.
Add most of the water, sprinkling it around.
Mix with a fork, adding remaining water if needed.
Be careful not to overwork dough after adding water.
Gently form into a ball with your hands, then into a disk shape.
Wrap tightly with plastic wrap and place in the refrigerator for 5-10 minutes.
Sprinkle flour on dough board, rolling pin and your hands.
Gently roll out dough, turning in 1/8th turns at first and concentrating on inside of circle rather than outside.
Flip dough once, before it gets too thin.
Before flipping, sprinkle flour on it.
When finished rolling, fold in half and transfer to pie plate.
Trim dough 1/2\" outside of pie plate and turn under.
Crimp with your fingers.
If you need a pre-cooked pie crust, prick the bottom of the pan with a fork a few times, then cook for about 12-15 minutes.
If needed, you can gently press the bottom of the crust down about half way through cooking.","url":"https://recipe.bluelayer.org/recipe/32663/moms-pie-crust"},{"id":"32662","title":"Peanut Butter Fudge Recipe","ingredients":"butter, without salt
vanilla extract
sugars, brown
cream, fluid, heavy whipping
peanut butter, smooth style, without salt
sugars, powdered
oil, corn, peanut, and olive","directions":"Cut a 22-inch-long piece of parchment paper and fold over the edges so it measures 8 inches wide; set it aside.
Coat an 8-by-8-inch baking dish with butter and line it seam-side down with the parchment (the 2 long ends will hang over the edges).
Be sure to fit the parchment as smoothly as possible into the dish, snugly creasing it into the corners; set the dish aside.
Heat the measured butter and vanilla in a medium saucepan over medium heat until the butter has melted.
Stir in the brown sugar and cream and bring to a full boil.
Continue boiling, stirring constantly, for 2 minutes more.
Stir in the peanut butter until smooth.
Remove from the heat and set aside to cool for exactly 5 minutes (it will form a skin).
Immediately transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment.
Turn the mixer to medium-low speed and gradually add the powdered sugar until all of it is incorporated (the mixture will look slightly curdled and sandy).
Quickly scrape the mixture into the prepared baking dish and pat into an even layer.
Use a paper towel to blot the excess oil off the surface.
Sprinkle the peanuts evenly over the top.
Fold the excess parchment paper over the fudge.
Using a measuring cup, press down on the parchment to press the peanuts into the fudge and evenly flatten the surface.
Uncover the fudge and let it sit at room temperature until completely cooled, about 2 hours.
To remove the fudge from the pan, grip the parchment hanging over the edges and pull it out of the dish (if the fudge cracks, just press it back together).
Transfer it to a cutting board and, using a long knife, cut it into 64 (1-inch) pieces, wiping the knife clean between slices.
Though best eaten right away, the fudge can be stored at room temperature in an airtight container for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/32662/peanut-butter-fudge-recipe"},{"id":"32646","title":"Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
salt, table
butter, without salt
sugars, brown
honey","directions":"Preheat oven to 350F.
In a medium bowl whisk together the flours, baking soda, cinnamon and salt.
Set aside.
The butter should be soft but not runny.
In a large bowl beat butter until creamy (and even a little fluffy).
Add sugar and honey and beat well.
Pour flour mixture into the large bowl and mix with a rubber spatula until the color is uniform and the dough easily forms into a ball.
Divide the dough into 4 equal-sized balls.
Put each ball in-between parchment or wax paper and roll it out with a rolling pin until it is 1/8-inch thick.
(If the dough is too sticky, your room temperature may be too high.
Wrap up the dough and put it in the fridge for 30-60 minutes.)
Cut the dough into 1 1/2-inch squares.
Transfer the squares onto a parchment lined baking sheet about 1/4-inch or more apart.
Pierce each square once with a fork.
Bake the crackers for 5-8 minutes, rotating once, or until the edges are golden.","url":"https://recipe.bluelayer.org/recipe/32646/graham-crackers"},{"id":"32639","title":"Pumpkin Pie Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
ice creams, vanilla
pumpkin, raw
pumpkin, raw","directions":"Dissolve sugar in the milk in a measuring cup.
Combine milk and sugar mixture with ice cream, pumpkin and spice in a blender on high speed.
Blend until smooth, stir if necessary, and pour shake into chilled glasses.","url":"https://recipe.bluelayer.org/recipe/32639/pumpkin-pie-shake"},{"id":"32636","title":"Hazelnut Toffee Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt
nuts, hazelnuts or filberts
syrups, corn, light","directions":"Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.
Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth.
Spread the melted chocolate in the bottom of the prepared pan.
Set aside in the refrigerator to cool while you make the candy part.
In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup.
Bring to a boil, stirring to blend as the butter melts.
Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
Pour over the cooled chocolate, and spread into an even layer.
Return to the refrigerator to cool.
When completely cool, break into bite size pieces, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/32636/hazelnut-toffee-crunch"},{"id":"32614","title":"Orient Express Snack Mix","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
peanut butter, smooth style, without salt
soy sauce made from soy (tamari)
sugars, brown
spices, garlic powder
mustard, prepared, yellow
spices, ginger, ground
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
nuts, almonds","directions":"Preheat oven to 250 degrees.
In microwave safe bowl, melt margarine and peanut butter.
Stir in soy sauce, sugar, garlic powder, mustard and ginger.
Set aside.
In large bowl, mix cereal, pretzels and almonds.
Gradually pour sauce over cereal mixture and stir until all pieces are evenly coated.
Bake 25 minutes, stirring every 10 minutes.
Spread on absorbent paper to cool.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/32614/orient-express-snack-mix"},{"id":"32612","title":"Something Special Mashed Potatoes","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Peel and cut potatoes into small chunks.
Boil in salted water until you cannot pick up a piece with a fork.
Drain all the water from the potatoes and place all ingredients in a large mixing bowl.
Beat until creamy smooth.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/32612/something-special-mashed-potatoes"},{"id":"32609","title":"Pumpkin Date Biscuits","ingredients":"water, bottled, generic
dates, deglet noor
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
pumpkin, raw
pumpkin, raw
sugars, granulated
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
spices, cinnamon, ground","directions":"Preheat oven to 375 degrees F.
In a small sauce pan, place water and dates and gently simmer.
As the dates simmer and soften, combine the flours, oats, baking powder, salt and pumpkin spice and mix well.
In a separate bowl, whisk the pumpkin, sugar, yogurt and milk together.
Gently stir in your dry ingredients, being careful not to over mix.
By now the dates should be nice and soft.
Remove them from whatever water is left and pour into a food processor along with the honey and cinnamon.
(I used a mini food processor but a larger one or even a blender would work.)
Puree until smooth.
Using a 1/4 cup, scoop the dough onto greased cookie sheets.
Using a spoon, press a small dent into the center of each biscuit and fill with the date puree.
Bake at 375 degrees F for approximately 18 minutes or until an inserted toothpick comes out clean.
Note: I got 9 biscuits out of this recipes at 165 calories a piece.","url":"https://recipe.bluelayer.org/recipe/32609/pumpkin-date-biscuits"},{"id":"32591","title":"Pecan Diamonds","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, brown
butter, without salt
honey
sugars, granulated
nuts, pecans
cream, whipped, cream topping, pressurized","directions":"For Crust:.
Using pastry blender or 2 knives, cut butter into flour until mixture resembles coarse meal.
Add water and toss lightly with fork.
Gather dough into a ball, wrap in plastic and refrigerate 1 hour.
Butter and flour 9x13-inch baking pan.
Roll dough out on lightly floured surface to about 10x14-inch rectangle.
Fit into prepared pan; dough will come about halfway up sides.
Pierce dough with fork and chill.
For Filling:.
Preheat oven to 400 degrees.
Bring brown sugar, butter, honey and sugar to boil in medium saucepan over medium heat, stirring constantly.
Boil until thick and dark, stirring constantly, about 4 minutes; remove from heat and stir in pecans then blend in cream.
Pour over dough in pan and bake until edges of crust are golden, about 25 minutes.
Cool completely then cut lengthwise into 1-inch strips.
Cut diagonally into 1-inch strips to create diamonds.
Dust with confectioner's sugar if desired; serve at room temperature,.","url":"https://recipe.bluelayer.org/recipe/32591/pecan-diamonds"},{"id":"32582","title":"Berber Soft Bread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix flour and salt in processor.
Add in 1 c. warm water and 4 Tbsp.
oil; blend till ball forms.
Remove dough from processor.
Using oiled hands, divide dough into 3 equal pcs.
Roll each piece on lightly floured surface into 9-inch round about 1/4-inch thick.
Heat 1 Tbsp.
oil in medium (10-inch-diameter) nonstick skillet over medium heat.
Add in 1 dough round to skillet; reduce heat to medium-low and cook till golden brown on bottom, about 5 min.
Turn bread over; cook till golden brown on bottom and bread is cooked through, about 5 min.
Transfer bread to plate.
Tent with foil to keep hot.
Repeat with remaining oil and dough.
Break hot bread into pcs, drizzle with honey, and serve.
This recipe yields three 9-inch rounds.
Comments: Robert Colombi of Paris, France, writes: \"My mother was Sicilian and my father, Corsican, but I was born in Morocco and lived there for many years.
As I became older, I developed a stronger interest in cooking, especially after I moved to France and got married.
I guess I started to feel very nostalgic about the country of my childhood, and it became more important for me to remember and re-create those tastes for my French friends and family.\"
Reminiscent of lightly fried pita bread, this rustic treat is good for breakfast.
It is named after the first inhabitants of North Africa.
Yield: 3 round breads","url":"https://recipe.bluelayer.org/recipe/32582/berber-soft-bread-recipe"},{"id":"32571","title":"Simply Smashing Squash","ingredients":"squash, winter, butternut, raw
syrup, maple, canadian
margarine, regular, 80% fat, composite, stick, without salt
salt, table
spices, pepper, black","directions":"Peel squash and cut in half lengthwise; scoop out the seeds and cut into 1\" pieces.
In a large saucepan, bring 1\" of water to boil.
Add squash and return to a boil.
Reduce heat, cover and simmer 15 minutes, stirring occasionally, until squash is tender.
Drain.
Puree squash with remaining ingredients in a food processor until smooth.","url":"https://recipe.bluelayer.org/recipe/32571/simply-smashing-squash"},{"id":"32550","title":"My Version of Cara's Version of Evelyn Rose's Rice Pudding","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
cream, whipped, cream topping, pressurized
salt, table
sugars, brown
vanilla extract
spices, nutmeg, ground","directions":"Wash the rice in cold water and drain well.
Use half the butter to grease a 4 cup pudding dish.
Put the cream, salt and the rice in the dish and leave for one hour to soften.
Preheat the oven to 300 degrees F.
Stir the sugar into the rice and add the remaining butter cut into tiny pieces.
Stir in the vanilla.
Scatter with nutmeg.
Bake for at least 2 hours, stirring occasionally for the first hour and then leave to allow a golden brown topping to form.","url":"https://recipe.bluelayer.org/recipe/32550/my-version-of-caras-version-of-evelyn-roses-rice-pudding"},{"id":"32545","title":"Oil-free and Egg-free Tofu Brownies","ingredients":"wheat flour, white, cake, enriched
wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
tofu, raw, regular, prepared with calcium sulfate
miso
marmalade, orange
syrup, maple, canadian
beans, snap, green, raw
nuts, walnuts, english
jams and preserves, apricot","directions":"Add the powder ingredients marked with to a bowl and mix together with a whisk.
If you have time, roast the walnuts for 5 minutes at 180C and finely chop.
Preheat the oven to 180C.
In a separate bowl, cream together the tofu and miso.
Add the marmalade, maple syrup, orange peel and vanilla beans to the bowl from Step 2 and mix in well.
Add the contents of the bowl from Step 2 into the bowl from Step 1 all at once and mix in gently with a rubber spatula.
Add in the walnuts whilst the mixture is still lumpy.
Line a pound cake tin with parchment paper and pour in the mixture.
Level out the surface and bake for 18-20 minutes at 180C.
For this design, I cut out a heart-shaped piece of paper with a cutter and rested it on the center of the brownie.
I then sifted powdered sugar over the top.
Simple version without orange: Take away the marmalade and orange peel and instead use 4 1/2 tablespoons maple syrup, 1/2 tablespoon water.","url":"https://recipe.bluelayer.org/recipe/32545/oil-free-and-egg-free-tofu-brownies"},{"id":"32544","title":"Easy Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F.
In a food processor, pulse to combine flour, baking powder, sugar, and salt.
Once those ingredients are combined, add cold butter cubes and pulse mixture about 10 times to break down butter into small pea-sized pieces.
Add buttermilk, then pulse about 10 times until dough clumps together in one side of the food processor.
Use a large 3-tablespoon cookie scoop to drop scoops of the biscuit mixture onto a baking sheet.
You should have 12 scoops.
Bake for 15 minutes in the lower third of the oven until golden brown.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/32544/easy-drop-biscuits"},{"id":"32537","title":"Blueberry Or Cherry Bars Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Cut butter into flour and sugar like pie crust.
Set aside 1 c. of mix and press the rest into bottom of 9\"x13\" greased pan.
Bake at 350 degrees for 15 min.
Spread can of cherry or possibly blueberry pie filling over crust.
Mix 3/4 c. coconut with reserved crust mix and sprinkle over pie filling.
Bake 25 to 30 min till light brown.
Cold; cut into bars.","url":"https://recipe.bluelayer.org/recipe/32537/blueberry-or-cherry-bars-recipe"},{"id":"32535","title":"Blackberry Buttermilk Smoothies","ingredients":"blackberries, raw
milk, buttermilk, fluid, cultured, lowfat
honey
salt, table","directions":"Combine the chilled blackberries with the chilled buttermilk, honey, and salt in a blender and puree until the mixture is smooth.
Refrigerate until well-chilled, about 15 minutes.
Pour the smoothies into tall glasses and serve.Find more breakfast recipes on Delish!Pancake RecipesEgg RecipesMuffin Recipestable.addendum {width:630px; margin:0px; padding:0px;} table.addendum tr td {text-align:center; width:150px; padding-right:60px;} table.addendum tr td.last {text-align:center; width:150px; padding-right:0px;} More recipes like this Buttermilk Panna Cotta with Blackberry Sauce Blackberry Pie Fresh Blackberry Pie Rhubarb and Blackberry Snack Cake Old Bachelor's Jam and Blackberry Tart From: Comment Join the conversation Share Tweet Pin E-mail What do you think?More FromMeals & Cooking Meals & Cooking Oct 20, 2015 @ 12:18 AM Share Share Tweet Pin E-mail This Pumpkin Cheesecake Brownie Bar Is Fall's Fudgiest Dessert It's three insane desserts in one.
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By Candace Braun Davison Dessert Oct 19, 2015 @ 7:01 PM Share Share Tweet Pin E-mail Pumpkin Cheesecake Brownie Bars Total Time: 6hrs 15min Level: Easy With a fudgy brownie bottom and rich layer of pumpkin cheesecake, these bars are on the must-make list for fall.
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leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
apricots, dried, sulfured, uncooked
cream, fluid, heavy whipping
butter, without salt
sugars, granulated","directions":"Preheat the oven to 425 degrees F. Use an ungreased baking sheet.
Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well.
Add the dried apricots.
Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky).
Lightly flour a board and transfer the dough to it.
Knead the dough 8 or 9 times.
Pat into 2 circles about 6 inches round.
For the glaze, spread the butter over the top and side of the circle of dough and sprinkle the sugar on top.
Cut each circle into 8 wedges and place each piece on the baking sheet, allowing about an inch between pieces.
Bake for about 11 minutes, or until golden brown","url":"https://recipe.bluelayer.org/recipe/32511/dried-fruit-cream-scones"},{"id":"32499","title":"Frozen Strawberry Cheesecake Pops","ingredients":"strawberries, raw
cheese, parmesan, hard
sugars, granulated
cream, whipped, cream topping, pressurized","directions":"Slice each of 3 strawberries into 4 slices, and place a piece into twelve 8cl paper cups (or six 25cl cups).
Place the remaining strawberries in a food processor, with the cream cheese, and sugar.
Blend until smooth.
In a medium bowl, beat whipping cream with a hand mixer on high speed until soft peaks form.
Gently stir the cream into the strawberry mixture.
Spoon into the prepared cups, then gently tap them on the counter to remove any air bubbles.
Insert a wooden pop stick into the centre of each cup.
Place in the freezer for 4 hours, or until firm.
Remove the frozen pops from cups just before serving.
Recipe from Kraft Recipes.","url":"https://recipe.bluelayer.org/recipe/32499/frozen-strawberry-cheesecake-pops"},{"id":"32496","title":"Sour-Cherry Crumble","ingredients":"cherries, sweet, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
spices, cinnamon, ground
butter, without salt
nuts, walnuts, english
oats","directions":"Preheat oven to 375 degrees.
Combine the cherries and the sugar and let stand for 10 minutes.
Place in a sieve and let drain very well.
Place in a 9-inch pie plate and set aside.
In a medium-size bowl, combine the all-purpose and whole-wheat flours, sugar, salt and cinnamon.
Rub in the butter until the mixture resembles coarse meal.
Add the walnuts and oats and toss lightly to combine.
Cover the cherries with the topping and bake until the topping is crisp and the juices are bubbling, about 40 minutes.
Place on a rack to cool slightly before servings.","url":"https://recipe.bluelayer.org/recipe/32496/sour-cherry-crumble"},{"id":"32492","title":"Apricot Tea Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cheese, parmesan, hard
butter, without salt
cream, sour, cultured
apricots, dried, sulfured, uncooked
sugars, granulated
orange juice, raw
sugars, granulated
water, bottled, generic","directions":"In a large mixing bowl, combine the flour, sugar and salt.
Cut in cream cheese and butter until mixture resembles coarse crumbs.
Add sour cream, tossing with a fork until dough forms a ball.
Cover and refrigerate for at least 1 hour.
Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil.
Reduce heat; cover and simmer 10 minutes.
Uncover, simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally.
Cool.
Divide dough in half.
On a well-floured surface, roll out each portion into a 10-inch square; cut each into 2-inch squares.
Place about 1/2 teaspoon of filling in the center of each square.
Bring two opposite corners of square to the center; pinch firmly to seal.
Place on greased baking sheets.
Bake at 325 degrees for 16-19 minutes, or until edges are lightly browned.
Remove to wire racks to cool.
Combine the glaze ingredients.
Place a piece of wax paper under the wire rack to catch the glaze drippings and make it easy to clean up.
Drizzle the glaze over cooled cookies.
NOTE: Passive work time includes placing the dough in the refrigerator for 1 hour.","url":"https://recipe.bluelayer.org/recipe/32492/apricot-tea-cookies"},{"id":"32476","title":"Best Ever Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Sift together dry ingredients.
Cream shortening with pastry blender.
Add in lowfat milk slowly.
Mix with fork till mix sticks together in a ball.
Work with fingers very lightly.
Divide dough in half.
Roll out between two sheets of waxed paper.","url":"https://recipe.bluelayer.org/recipe/32476/best-ever-pie-crust-recipe"},{"id":"32465","title":"Charred Tomato and Broccoli with Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, chili powder
lemon juice, raw","directions":"Put chicken in a skillet or saucepan and add enough water to cover, bring to a simmer over high heat.
Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Transfer to a cutting board.
When cool enough to handle, shred with two forks into bite-size pieces.
Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes.
Drain and rinse with cold water until cool.
Meanwhile, core tomatoes and cut in half crosswise.
Gently squeeze out seeds and discard.
Set the tomatoes cut-side down on paper towels to drain for about 5 minutes.
Place a large heavy skillet, such as cast-iron, over high heat until very hot.
Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan.
Cook until charred and beginning to soften, 4 to 5 minutes.
Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more.
Transfer to a plate to cool.
Do not clean the pan.
Heat the remaining 3 tablespoons oil in the pan over medium heat.
Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds.
Slowly pour in lemon juice (it may splatter), then remove the pan from the heat.
Stir to scrape up any browned bits.
Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.","url":"https://recipe.bluelayer.org/recipe/32465/charred-tomato-and-broccoli-with-chicken-salad"},{"id":"32464","title":"Peanut-Carob Isabooscotti","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
carob flour","directions":"Pre-heat the oven to 400F
In a large bowl, combine the flour, baking powder and cinnamon.
Place the peanut butter in a medium size bowl and microwave at high power to soften, 5-10 seconds.
Whisk in the milk, then stir the mixture into the dry ingredients.
Shape the dough into a long, flattened log and place on a greased baking sheet.
Bake for 20 minutes; remove from the oven and let cool for 10 minutes.
Slice the log crosswise on an angle into 1-inch-thick pieces.
Set the slices on their sides (they should look like biscotti) and bake until crisp, 10-12 minutes more.
Transfer to a rack to cool.
Melt the carob in a microwave or on the stovetop over low heat.
Thin the melted carob with 1 tablespoon water, if needed.
Using a spoon, drizzle the melted carob over the biscuits.
Let cool completely.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/32464/peanut-carob-isabooscotti"},{"id":"32450","title":"Superb Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"No rolling of the crust - baked in a paper bag.
Combine flour, sugar, salt, oil, and milk.
Mix until well blended.
Pat mixture in bottom and sides of a nine-inch pan.
Do not roll out.
Combine sugar and spices.
Toss lightly with sliced apples and pour into unbaked pie shell.
Combine flour, margarine and sugar and mix together with fingers until crumbly.
Sprinkle over top of pie.
Place pie in brown paper bag and seal.
Bake at 350F (180C) 1 1/2 hours.
NO peeking!
Slit sack open with sharp knife.
Cool pie on rack.
If oven bakes rather hot, reduce to 325F (160C).","url":"https://recipe.bluelayer.org/recipe/32450/superb-apple-pie"},{"id":"32444","title":"Oatcakes","ingredients":"oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic","directions":"Put oats into an electric blender and grind to a coarse flour consistency (more or less, according to your preference).
Mix oats with baking powder and salt in a mixing bowl.
Rub in butter until mixture is the texture of coarse crumbs.
Stir in water to form a stiff dough.
Pat dough evenly into a greased 9x13-inch pan (about 1/4 inch thick).
Using a table knife, cut into 16 rectangular pieces.
Prick all over with a fork, if desired.
(Alternatively, chill, roll out, and cut into rounds.
).
Bake at 325 degrees for one hour.
Cool in pan and break apart.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/32444/oatcakes"},{"id":"32443","title":"Spicy Chicken Drummettes","ingredients":"soy sauce made from soy (tamari)
honey
cornstarch
lemon juice, raw
spices, curry powder
spices, pepper, red or cayenne
spices, ginger, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
seeds, sesame seeds, whole, dried","directions":"To make the marinade, in a small saucepan, combine the soy sauce, honey, cornstarch, lemon juice, curry powder, red pepper flakes, if using, and ginger; stir to dissolve the cornstarch.
Cook the mixture over medium heat until it boils and thickens, about 2 minutes.
Cool the mixture.
Place the chicken in a heavy zip-top plastic bag; pour the cooled marinade over it.
Refrigerate for at least 1 hour or as long as overnight.
Arrange the oven racks so that they are evenly spaced.
Preheat the oven to convection roast at 425F.
Line the bottom of a two-piece broiler pan or a shallow sheet pan with foil.
Coat the foil with nonstick spray.
Place the chicken in the pan.
Sprinkle it with sesame seeds and bake in the center of the oven for 20 to 25 minutes, until browned.","url":"https://recipe.bluelayer.org/recipe/32443/spicy-chicken-drummettes"},{"id":"32433","title":"Pumpkin Puree","ingredients":"sugars, granulated","directions":"Preheat the oven to 425F.
Place the pumpkin cut side down on a baking pan; roast until tender, 50 to 60 minutes.
Remove from the oven; let cool.
Using a large spoon, scrape out and discard seeds.
Remove the flesh; transfer to the bowl of a food processor.
Process until completely pureed without any solid pieces, about 1 minute.
Transfer to a bowl.
Refrigerate up to several days or freeze up to 1 month.","url":"https://recipe.bluelayer.org/recipe/32433/pumpkin-puree"},{"id":"32429","title":"Spicy Cashew Brittle","ingredients":"sugars, granulated
syrups, corn, light
butter, without salt
spices, pepper, red or cayenne
salt, table
leavening agents, baking soda
nuts, cashew nuts, raw","directions":"Line a baking sheet with parchment paper or spray well with cooking spray.
In a large heavy-bottomed pot, combine sugar, corn syrup, butter, cayenne (optional) and salt.
Heat over medium heat, stirring occasionally until sugar dissolves.
Insert a candy thermometer and heat until thermometer reaches 300 degrees F. Do not stir during this time.
When candy thermometer reaches 300 degrees F, remove from heat and sprinkle baking soda over mixture.
Stir will to incorporate.
(Mixture will bubble and foam.)
Stir in nuts.
Immediately pour onto the baking sheet and spread evenly.
(You can use a metal knife sprayed with a little cooking spray, or a silicone spatula.)
Let cool completely and break into pieces.","url":"https://recipe.bluelayer.org/recipe/32429/spicy-cashew-brittle"},{"id":"32427","title":"Low Carb Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt
cream, whipped, cream topping, pressurized
vanilla extract
nuts, macadamia nuts, raw","directions":"The success of this recipe depends upon the melted chocolate and butter being at the same temperature.
If not, the chocolate and butter will separate.
Melt the chocolate either in the microwave or in a bowl over a pot of simmering water.
Stir in the Splenda and cool to room temperature.
Combine the chocolate and butter until smooth.
Stir in cream and vanilla, then the nuts if using.
Spread evenly into small, parchment lined loaf pan-I use a 4x7 pan.
Chill until firm.
Cut into pieces and store in the freezer.
Total Carbohydrates with nuts: 33.85
Total Carbohydrates Minus Fiber with nuts: 29.93
Total Carbohydrates without nuts: 22.21
Total Carbohydrates Minus Fiber without nuts: 20.73.","url":"https://recipe.bluelayer.org/recipe/32427/low-carb-chocolate-truffles"},{"id":"32424","title":"Strawberry Mango Shake","ingredients":"yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw
mango nectar, canned","directions":"Place all ingredients in blender at high speed until smooth, pulsing a few times to break up pieces of fruit.","url":"https://recipe.bluelayer.org/recipe/32424/strawberry-mango-shake"},{"id":"32394","title":"Apricot Almond Chocolate Bark","ingredients":"candies, semisweet chocolate
apricots, dried, sulfured, uncooked
nuts, almonds","directions":"Line a 13\"x9\" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil.
In large bowl, melt chocolate carefully.
Add 1 cup chopped almonds to chocolate, & stir to combine.
Pour chocolate mixture onto prepared baking sheet, & spread with spatula or spoon until there is an even, thin layer.
While chocolate is still wet, sprinkle remaining almonds & all the apricots over top of chocolate, pressing down gently to embed them in the chocolate.
Place in refrigerator to set, about 10 minutes.
Once set, break bark into uneven pieces & serve.
If chocolate has not been tempered, keep in refrigerator until ready to serve.","url":"https://recipe.bluelayer.org/recipe/32394/apricot-almond-chocolate-bark"},{"id":"32388","title":"Poppy Seed Fruit Salad Recipe","ingredients":"strawberries, raw
pineapple, raw, all varieties
blueberries, raw
watermelon, raw
honey
limeade, frozen concentrate, prepared with water
spices, poppy seed
nuts, almonds","directions":"Cut fresh fruit into small bite size pieces.
Mix limeade, honey and poppy seeds.
Drizzle limeade mixture over fruit and toss.
Sprinkle almonds on top before serving.","url":"https://recipe.bluelayer.org/recipe/32388/poppy-seed-fruit-salad-recipe"},{"id":"32384","title":"Whole Wheat Carrot-Raisin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
pumpkin, raw
salt, table
yogurt, greek, plain, nonfat
oil, olive, salad or cooking
honey
vanilla extract
orange juice, raw
carrots, raw
raisins, seeded","directions":"Preheat an oven to 350 degrees F (175 degrees C).
Grease 14 muffin cups, or line with paper muffin liners.
Combine flour, baking soda, pumpkin pie spice, and salt in a bowl.
Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl.
Gently fold carrots into the yogurt mixture.
Stir yogurt mixture into the flour mixture until just combined.
Gently fold raisins into the batter.
Scoop batter into prepared muffin cups until nearly full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/32384/whole-wheat-carrot-raisin-muffins"},{"id":"32365","title":"Halloween Candy Corn Pretzel Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
pretzels, soft, unsalted
corn, sweet, white, raw","directions":"Line a baking sheet with waxed paper or parchment paper.
Place white chocolate in a large microwavable bowl and melt in the microwave for 1 minute; stir.
Microwave at additional 15 second intervals, stirring until smooth.
Stir in pretzels and candy corns.
(Press in additional pretzels and candy corns for added color, if desired.)
Spread the mixture onto the lined baking sheet.
Chill in the freezer for 15-20 minutes until set.
Break into pieces.
Refrigerate in an airtight container.","url":"https://recipe.bluelayer.org/recipe/32365/halloween-candy-corn-pretzel-bark"},{"id":"32364","title":"Boller (Sweet Buns) Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
raisins, seeded","directions":"Heat butter, cold to lukewarm.
Heat lowfat milk to lukewarm, about 37 C (100 F).
Stir the yeast into the lowfat milk (or possibly mix dry yeast into the flour).
Add in sugar and cardamom (and raisins if you use them) to the flour.
Add in lowfat milk and yeast mix.
Add in melted and cooled butter.
Stir well till dough is shiny and pliable.
Add in a little more flour if dough is too sticky.
Cover dough with plastic wrap and let stand in a hot place till risen to double in bulk, about 45- 60 min.
Stop here if you are making kringle.
Knead dough lightly, roll with your hands into a long sausage and divide into 24 equal parts.
Shape each piece into a round ball.
Place on greased baking sheet and let rise about 20 min.
Brush with beaten egg.
Bake on the middle rack of the oven till they are nicely browned with pale sides.
250 C (475 F) 8-10 min.","url":"https://recipe.bluelayer.org/recipe/32364/boller-sweet-buns-recipe"},{"id":"32346","title":"Pumpkin Pie Smoothie","ingredients":"orange juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
water, bottled, generic
sweetener, syrup, agave
spices, nutmeg, ground
spices, cinnamon, ground","directions":"Combine the ingredients in a blender & puree until smooth!
Pour into 2 tall glasses & ENJOY!","url":"https://recipe.bluelayer.org/recipe/32346/pumpkin-pie-smoothie"},{"id":"32338","title":"Red pineapple sauce","ingredients":"catsup
vinegar, distilled
sugars, granulated
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
spices, garlic powder
salt, table
water, bottled, generic
cornstarch
butter, without salt","directions":"To a pot add ketchup and pineapple juice add butter
Add vinegar spices sugar and add 1/4 cup water
Bring to boil in a cup add cold water and cornstarch mix well add to boiling mixture it will thicken
Goes well with vegetable pie pockets","url":"https://recipe.bluelayer.org/recipe/32338/red-pineapple-sauce"},{"id":"32332","title":"Super Rich Rice Krispie Caramel Bars","ingredients":"candies, marshmallows
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
candies, caramels
milk, canned, condensed, sweetened","directions":"Melt 1 1/2 packages of marshmallows and 1/2 cups butter in themicrowave, add the Rice Krispies.
Pat two-thirds of the mixture int eh bottom of a buttered 9x13 pan.
Sprinkle half a package of marshmallows on top.
Melt the unwrapped caramels, milk, and 1/4 cup butter in the microwave and spread on the marshmallows.
Pat the remaining Rice Krispie mixture on top.
Put in the refrigerator and cut into squares.","url":"https://recipe.bluelayer.org/recipe/32332/super-rich-rice-krispie-caramel-bars"},{"id":"32321","title":"Microwave Pecan Brittle","ingredients":"nuts, pecans
sugars, granulated
syrups, corn, light
salt, table
butter, without salt
leavening agents, baking soda
vanilla extract","directions":"Butter a baking sheet.
Combine pecans, sugar, corn syrup, and salt in a glass 4-cup measuring cup.
Heat in microwave for 3 1/2 minutes; stir and heat for 3 1/2 more minutes.
Stir butter into pecan mixture and heat in microwave for 2 more minutes.
Stir baking soda and vanilla extract into pecan mixture until foamy; pour onto the prepared baking sheet.
Allow to cool completely before breaking brittle into pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/32321/microwave-pecan-brittle"},{"id":"32315","title":"Naan (No-Knead)","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
butter, without salt","directions":"Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518 or Recipe #309834.
Remove the selected dough from the refrigerator.
Lighly dust the surface with flour and cut off a 1/4 pound (peach size) piece.
With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
Using your hands and a rolling pin, andd minimal flour, roll to a uniform thickness of 1/8 inch throughout (about 8 inch diameter).
Heat a heavy cast-iron skillet over high heat on the stovetop.
It's ready when water droplets flicked into the pan skitter across the surface and quickly evaporate.
Add the ghee or oil to the hot pan.
Drop the rolled dough round into the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat.
Using a spatula check for doness at about 3 minutes, or sooner if deemed necessary.
Watch cafrefully and adjust heat as needed.
Flip the naan when the underside is richly browned.
Continue cooking another 2 to 6 minutes, or until it feels firm and the second side has browned.
Remove from the pan and brush with butter if the dough was cooked in oil.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/32315/naan-no-knead"},{"id":"32293","title":"Deep Dish Fruit Pie Recipe","ingredients":"cherries, sweet, raw
lemon juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, brown
oil, olive, salad or cooking
spices, cinnamon, ground","directions":"Pit, peel and slice the fruit.
Mix together and place in a deep 8 inch baking dish with white sugar and lemon juice.
Bake at 375 degrees till fruit is tender.
With pastry blender, mix together the flour, brown sugar and cinnamon till it is crumbly.
Place atop the cooked fruit and continue to bake till brown and bubbly.
Top each serving with ice lowfat milk or possibly sherbet.
Makes 6 servings.","url":"https://recipe.bluelayer.org/recipe/32293/deep-dish-fruit-pie-recipe"},{"id":"14509","title":"Whole Wheat Wraps","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic","directions":"In a large bowl, stir together flour, salt and baking powder.
Pour in water; stir to combine.
Mix in additional water in 1 tablespoon increments, until a soft pliable dough is formed.
Knead briefly on a lightly floured surface.
Divide dough into 16 equal pieces.
Cover and let rest for 20 minutes.
Flour each ball well, place between two pieces of wax paper and roll out to desired size and thickness.
Heat an ungreased skillet or frying pan over medium-high heat.
Peel away wax paper and grill rounds until brown flecks appear underneath.
Turn and cook other side.
Serve warm or cool and store in an airtight container in the refrigerator or freezer.","url":"https://recipe.bluelayer.org/recipe/14509/whole-wheat-wraps"},{"id":"12475","title":"Chocolate Toffee Bites","ingredients":"sugars, granulated
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,","directions":"Place the sugar in a heavy-bottomed saucepan and caramelize on high heat stirring constantly.
It will turn amber brown in about 5 minutes.
When it is a uniform caramel color, add the butter, and stir it in.
Once mostly combined, add the chocolate, and stir to blend.
Pour it out onto a silpat or parchment lined sheet pan, and spread it with an offset spatula 1/8-inch thick.
Let cool and break into small pieces.
Store in an airtight container","url":"https://recipe.bluelayer.org/recipe/12475/chocolate-toffee-bites"},{"id":"32283","title":"Roasted Sausages & Vegetables on Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
shallots, raw
potatoes, raw, skin
grapes, red or green (european type, such as thompson seedless), raw
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, fennel seed
ground turkey, raw","directions":"Preheat the oven to 475 degrees.
Coat 2 baking sheets with cooking spray.
Cook the rice according to package instructions.
Combine shallots, potatoes, tomatoes, zucchini and squash in a large bowl.
Toss with olive oil, salt, pepper and fennel seeds.
Cut sausage into 1-inch pieces; toss with vegetables.
Spread evenly on baking sheets; roast for 20 minutes, tossing gently once with a spatula.
Test a shallot (it should be soft without an oniony\"bite\") and a potato, which should be tender.
Place a portion of rice on each of 4 plates; top with vegetables and sausage.","url":"https://recipe.bluelayer.org/recipe/32283/roasted-sausages-vegetables-on-rice"},{"id":"32270","title":"Cheese Straws","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
cheese, cheddar
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Preheat oven to 400F (200C).
In a large bowl, mix flour, salt, cayenne pepper, and cheese thoroughly.
Add melted margarine and mix.
Chill dough in refrigerator for 20 minutes.
Place dough on a large, floured board.
Place a large piece of waxed paper on top of dough or use a heavily-floured rolling pin.
Roll dough to 1/4 inch thick.
Remove wax paper.
Holding a fork upside down, draw the prongs vertically along dough from top to bottom, making ridges.
With a wide, flat knife cut dough into rectangular shapes 3x1 inch.
Oil a cookie sheet and place cut cheese on it.
Bake in 400F (200C) oven for 10 to 12 minutes until cheese straws look dry but not brown.
Let cool.
Repeat procedure until all of dough is baked.
Serve at room-temperature.
Freezes well.","url":"https://recipe.bluelayer.org/recipe/32270/cheese-straws"},{"id":"32267","title":"Soft 100% Whole Wheat Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Weigh flour and put in food processor.
Add potato flour, salt and baking powder.
Process to mix.
Start processor, and add oil and most of the water while running.
(It will not have formed a ball yet.)
Stop the machine and check the consistency of the dough by pressing some dough between your fingers.
Add additional water JUST until a SOFT dough forms.
Do not 'knead' the dough yet.
Let dough rest for 10-20 minutes in the processor.
This step allows the whole wheat to absorb the water.
Check consistency again.
Add flour or water to adjust, briefly processing to mix.
When all is right, let the processor knead the dough for 10-15 seconds.
Let dough rest in the processor for 10-60 minutes.
Preheat a regular large skillet to medium heat.
While it is heating, divide dough into 8 pieces (more or less pieces, depending on how large you wish to make them).
Cover the pieces until you roll them out.
Have some flour ready to sprinkle on your rolling surface.
Use enough flour to keep the dough from sticking, and roll gently.
If your dough is soft, you shouldn't have to worry about adding so much flour that they get dry.
Flip the tortilla a few times while rolling.
Test the skillet.
Water should skitter across it, but watch that it is not TOO hot!
Tortillas taste best when they are only lightly brown in a few spots.
Cradle the tortilla in your hands, palms up, and place the tortilla quickly on the skillet.
Gently arrange the tortilla so that it is flat.
Until you are experienced, you might not want to try rolling and cooking at the same time!
After a minute or two, there should be some small air bubbles appearing.
Peek on the underside.
It should just be light brown in spots.
With a large spatula, turn the tortilla.
The second side takes less time than the first, so stick around.
Take a clean dishcloth and press lightly all around the tortilla, encouraging the formation of air pockets that lighten the tortilla.
Place the tortilla on a platter and cover with a paper towel and then plastic wrap.
When the second tortilla is done, place it on top of the first and cover again.
After this I start turning the stack -- flip the stack so the last tortilla done is on the bottom.
This keeps them soft.
When they are cooler, you can separate them and put in a plastic bag in the fridge.","url":"https://recipe.bluelayer.org/recipe/32267/soft-100-whole-wheat-tortillas"},{"id":"32260","title":"Tiger Butter Fudge Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
candies, semisweet chocolate","directions":"Combine white chocolate and peanut butter in top of a double boiler; bring water to a boil.
Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly.
Spread mixture onto a waxed paper-lined 15- x 10- x 1-inch jellyroll pan.
Pour semisweet chocolate over peanut butter mixture, and swirl through with a knife.
Chill until firm.
Cut into 1 1/2- x 1-inch pieces.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/32260/tiger-butter-fudge-candy"},{"id":"32259","title":"Corn Tortillas","ingredients":"corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Pour the boiling water over the corn meal.
Let sit ten minutes or more.
Mix salt and whole wheat flour.
Add enough flour to the corn meal mixture to make a kneadable dough.
Knead 5 to 10 minutes.
Let sit 5 minutes.
Pinch off a piece of dough the size of a golfball.
Roll out on a floured board to a more or less round shape approximately 4 inches in diameter.
Cook on an unoiled hot griddle or heavy skillet, approximately about 2 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/32259/corn-tortillas"},{"id":"32253","title":"Cinnamon Nuggets","ingredients":"house of pasta, pizza dough,
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 400.
Cut dough into 1 1/2\"x2\"-inch pieces; place on a lightly greased baking sheet.
Brush tops with butter.
Combine sugar and cinnamon in a small bowl.
Sprinkle dough pieces with cinnamon-sugar mixture.
Bake at 400 for 10 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/32253/cinnamon-nuggets"},{"id":"32251","title":"Easy but Gorgeous Chocolate Dip","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Combine the butter and chocolate chips in a small bowl.
Microwave until butter has completely melted and chocolate chips are soft, opening the microwave and checking at an interval of 15 secs.
Stir vigorously.
Microwave for another 5 secs.
Dip pretzels, donuts, crackers, or cookies into chocolate mixture and set on a piece of plastic wrap with a flat plate/chopping board supporting it; if using dip on a cake, spread evenly on the surface with a rubber spatula.
Freeze food for 5 minutes or until chocolate hardens.
Serve!","url":"https://recipe.bluelayer.org/recipe/32251/easy-but-gorgeous-chocolate-dip"},{"id":"32250","title":"Almond Butter Toffee","ingredients":"nuts, almonds
sugars, granulated
sugars, brown
butter, without salt
water, bottled, generic
leavening agents, baking soda
candies, semisweet chocolate","directions":"Spread half of nuts on a jellyroll pan.
In medium saucepan, combine sugars, butter and water.
Cook over medium heat, stirring constantly, until sugars dissolve.
Raise heat and cook until mixture reaches 300F on candy thermometer (hard crack stage).
With clean pastry brush dipped in cold water, or wet paper towel wrapped through tines of fork, frequently wash down sugar cystals from side of pan.
Swirl pan frequently so mixture does not burn.
Stir in baking soda.
Remove from heat; quickly and carefully pour into jellyroll pan.
Sprinkle with chocolate; as chocolate melts, spread with knife.
Top with remaining almonds, pressing lightly.
Let cool, then break into pieces.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/32250/almond-butter-toffee"},{"id":"32239","title":"Easiest White Bread Recipe You Ever Tried","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Makes 4 large loaves or 20 mini loaves
Add sugar to 1 cup of the warm water (I just use hot steamy water from the tap) and then dissolve yeast in the sugar water.
Let sugar/yeast mixture rest until doubled in size.
Pour oil in bowl, add sugar/yeast mixture, rest of water, and salt.
Add flour 2-3 cups at a time.
Knead (a gentle massage) to make a soft, not sticky dough.
*Tip: Youre done kneading if when you touch it, the bread doesnt stick to your finger.
If it sticks to your finger, add more flour.
Sometimes youll use up to 9 cups of flour so dont be nervous if you use more than 7.
It just depends on the day, how much flour I use.
(If youre making this is a Bosch or KitchenAide mix on level 2 speed with the bread hook for about 6 minutes).
Cut the dough into four equal pieces.
Set on greased counter top, cover with towel, and let stand for 15 minutes.
Pound each piece with a wooden spoon for 1 minute (gets the air bubbles out).
Massage each piece as you form into loaves and place in greased loaf pans.
Allow to raise until doubled in size.
Bake at 350 for 30-45 minutes (19-20 minutes for mini loaves as seen in the picture) or until golden on top.
Rub butter on top while its warm.
To store, wrap in plastic wrap and place in a zip-top freezer bag.
Our favorite uses for this bread are: butter-slathered toast, french toast, grilled cheese, and gifts for the neighbors.","url":"https://recipe.bluelayer.org/recipe/32239/easiest-white-bread-recipe-you-ever-tried"},{"id":"32215","title":"Cream Cheese Fudge","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
vanilla extract
cheese, parmesan, hard
nuts, walnuts, english","directions":"Bring the creamed cheese to room temperature (softened).
Melt butter over low heat (or microwave).
Add chocolate squares and stir until melted.
Remove from heat and stir in sugar substitute and vanilla.
Combine the chocolate mixture with the creamed cheese.
Beat with electric mixer until smooth and creamy.
Stir in nuts, if you are using them.
Spread mixture in a lightly greased 8\" square pan.
Refrigerate until firm.
Cut into 64 pieces, 1\" square.","url":"https://recipe.bluelayer.org/recipe/32215/cream-cheese-fudge"},{"id":"32213","title":"Smashed Spiced Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
butter, without salt
syrup, maple, canadian
spices, chili powder
spices, cumin seed
spices, ginger, ground
salt, table
spices, pepper, black","directions":"Preheat oven to 350F (180C).
Pierce each sweet potato in several places with a fork.
Transfer directly on the oven rack and roast until soft, 45 minutes to 1 hour.
Transfer to a cutting board, let stand until cool enough to handle, about 10 minutes.
Slip off the skins and cut the sweet potatoes into 1-inch slices, transfer to a large bowl.
Stir in butter.
Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain.
Mix in maple syrup, chili powder, ground cumin, ginger, salt and pepper; stir to combine.
Season with salt and pepper if desired before serving.","url":"https://recipe.bluelayer.org/recipe/32213/smashed-spiced-sweet-potatoes"},{"id":"32204","title":"Amazingly Easy Pie Crusts","ingredients":"wheat flour, white, all-purpose, unenriched
lard
butter, without salt
water, bottled, generic","directions":"Cut the butter into cubes, and then toss the butter and lard into flour.
Using your hands, crumble it up into a fine, pebbly, grainy sort of dough.
Add water, enough to make soft dough.
Form into a ball, and chill for about an hour.
When chilled, knead it a couple of times on a floured surface.
Roll it out, and proceed to fill with your choice of pie fillings.","url":"https://recipe.bluelayer.org/recipe/32204/amazingly-easy-pie-crusts"},{"id":"32202","title":"BBQ Chicken Shepherd's Pie","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
peppers, sweet, green, raw
water, bottled, generic
sauce, barbecue
potatoes, raw, skin
cheese, cheddar","directions":"Heat oil in 8-L saucepot on medium-high heat.
Add chicken; cook 5 min., stirring occasionally.
Add onions and peppers; cook an additional 5 min., stirring frequently.
Add water and barbecue sauce; mix well.
Bring to boil.
Reduce heat to medium-low; simmer 20 min., stirring occasionally.
Place chicken mixture in 2-inch full hotel pan (or 2-inch half hotel pan for trial recipe).
Cover with the potatoes; sprinkle with cheese.
Bake in 350F-standard oven for 15 to 20 min.
or until heated through.","url":"https://recipe.bluelayer.org/recipe/32202/bbq-chicken-shepherds-pie"},{"id":"32195","title":"Flaky Pie Dough","ingredients":"butter, without salt
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated","directions":"Place the diced butter and shortening in the freezer while you prepare the flour and water.
Fill a 2 cup measuring cup with ice cubes and water.
Set aside.
Put the flour, salt, and sugar in the bowl of a food processor and process to mix.
Add the cut up butter and shortening in pieces.
Give the machine about twenty quick pulses until the mixture is the consistency of cornmeal textured with pea-sized pieces of butter.
Measure out the ice water.
Pour about 1/2 the measured ice water into the bottom of a large mixing bowl.
Dump the flour mixture over it and sprinkle the remaining water over the top.
Using both hands, toss the dough to evenly moisten.
Squeeze a handful of dough: if it clumps together it is moist enough; if not, sprinkle on a little more water and toss.
Turn the dough out onto the table, scraping the bowl well and, with the heel of your hand, gently mash the dough into the table with a few quick strokes.
Gather the dough together into a rough log shape.
Score it in three equal pieces.
Form the smaller piece into a patty about 4 to 5-inches in diameter.
Form the larger piece into a log Wrap each in plastic wrap and chill for four hours or overnight.
To roll out the bottom crust: Place the smaller disc of dough on a floured surface and roll to a diameter of 12-inches.
If necessary, loosen it from the table using a long flexible metal spatula.
Brush off any excess flour, fold the circle in half, center it over a 9-inch glass pie plate and open it.
Gently mold the dough down and around the sides without stretching it.
Using a paring knife, cut the excess dough around the rim so that it is flush with the edge of the pie plate.
Freeze until solid.
This can be done up to a week ahead.","url":"https://recipe.bluelayer.org/recipe/32195/flaky-pie-dough"},{"id":"32177","title":"Creamy Layered Prezel Dessert","ingredients":"pretzels, soft, unsalted
butter, without salt
cheese, parmesan, hard
sugars, granulated
cream, whipped, cream topping, pressurized
sugars, powdered
cherries, sweet, raw","directions":"In a 9x13 glass pan, combine pretzels, sugar, and butter; pat into bottom of pan.
In a separate bowl, whip cream until fluffy and stiff.
In a separate bowl beat cream cheese until smooth then add powdered sugar.
Add whipped cream.
Spread mixture evenly over crust.
Refrigerate for 1 hour.
Spread pie filling over cream cheese mixture.
Refrigerate at least 2 more hours.","url":"https://recipe.bluelayer.org/recipe/32177/creamy-layered-prezel-dessert"},{"id":"32175","title":"Healthy Whole Wheat Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sweetener, syrup, agave
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
leavening agents, yeast, baker's, active dry","directions":"Add ingredients in order they are listed into your bread machine and use dough setting.
Remove dough from machine once cycle is done form into a loaf.
Place in greased loaf pan and cover.
Let rise in a warm place until almost doubled in size, about 30 minutes.
Bake at 350 degrees for 30-35 minutes.
If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
Remove bread from oven and allow to rest in pan for a few minutes.
Remove to a wire rack and cover with a cloth.
Slice and enjoy while still warm!
*If you do not have agave nectar or applesauce, you can use the same amounts of honey and oil, respectively.
The above is a healthier alternative.","url":"https://recipe.bluelayer.org/recipe/32175/healthy-whole-wheat-bread"},{"id":"32154","title":"The Best Raspberry Bars","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt
raspberries, raw","directions":"Preheat oven to 350 F. Spray a 9-inch square baking pan with nonstick cooking spray.
In the bowl of an electric mixer, mix the flour, oats, sugars, baking soda and salt at low speed until combined, about 30 seconds.
With the mixer running at low speed, add the butter pieces.
Continue to beat until the mixture is well blended and resembles wet sand, about 2 minutes.
Transfer two thirds of the oat mixture to the prepared pan and use your hands to press the crumbs evenly into the bottom.
Bake until the crust starts to brown, about 20 minutes.
Remove the pan from the oven.
Using a rubber spatula, spread the preserves evenly over the hot bottom crust then sprinkle the remaining oat mixture evenly over the preserves.
Bake until the preserves bubble around the edges and the top is golden brown, about 30 minutes.
Remove from the oven and cool until room temperature.
Cut and serve.
Recipe adapted from Cooks Illustrated, The New Best Recipe.","url":"https://recipe.bluelayer.org/recipe/32154/the-best-raspberry-bars"},{"id":"32152","title":"Welsh Toffee Cyflaith","ingredients":"sugars, brown
water, bottled, generic
lemon juice, raw
butter, salted","directions":"Using an enameled or stainless steel saucepan over low heat, gradually dissolve the sugar in the boiling water.
Stir it continuously with a wooden spoon until the sugar is thoroughly dissolved.
This usually takes from 20 to 30 minutes.
Remove the saucepan from the heat, add the lemon juice and the softened butter, and stir them into the sugar.
Boil this mixture fairly briskly, WITHOUT STIRRING it, for 15 minutes.
Gently drop a teaspoonful of the mixture into a cupful of cold water; if it hardens at once, it has reached the required consistency (soft-crack stage).
Pour the mixture slowly onto a buttered marble slab or large flat dish.
Do not scrape the saucepan clean as the scraping might turn the toffee back into sugar.
Use extra butter to butter your hands.
Pull the taffy into long golden strands while it is still hot.
Cut the taffy in smaller pieces.
To make about 3 pounds.
Welsh Fare S. Minwel Tibbott.","url":"https://recipe.bluelayer.org/recipe/32152/welsh-toffee-cyflaith"},{"id":"32145","title":"Vegan Apple Crisp (No Margarine)","ingredients":"apples, raw, with skin
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
spices, nutmeg, ground
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
soymilk, original and vanilla, unfortified","directions":"First of all, feel free to use any type or combination of apples.
If you are using a very firm variety- granny smith for instance- it is a good idea to cook them for a couple of minutes, with as little water water as possible, just to warm and slightly soften them.
Otherwise they will stay rather firm instead of half-melting as they bake.
Preheat oven to 350.
Mix the other ingredients, with a spoon, then with fingers, until the texture is crumbly.
If too dry, add more oil or soymilk; if too wet, add more flour.
Transfer the apples to a medium casserole or pie dish.
Sprinkle the dry mixture over them and even it out a bit with a spoon.
Bake for 1/2 hour, checking occasionally, till the \"crisp\" is golden and crispy!
Allow to cool a little before devouring with a scoop of vanilla ice cream -- enjoy!","url":"https://recipe.bluelayer.org/recipe/32145/vegan-apple-crisp-no-margarine"},{"id":"32137","title":"Chicken-N-Biscuits for Pups","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat the oven to 350 degrees.
Combine chicken,broth and margarine and blend well.
Add flour and cornmeal.
Knead dough into a ball and roll to 1/4inch.
Cut into one-inch sized pieces and place on sheet.
Bake to 350 degrees for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/32137/chicken-n-biscuits-for-pups"},{"id":"32116","title":"Scone on a Stick","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey","directions":"Place flour, sugar and baking powder in a large bowl.
Make well in the centre, gradually add both milks.
Stir till well combined.
Turn onto lightly floured surface, divide into 8 pieces.
Roll each piece into a 20 cm length.
Wrap around a stick.
Cook over hot coals, not flames, turning for 10 - 15 minutes.
T o serve, remove scone from stick.
Spoon jam or honey downthe centre.","url":"https://recipe.bluelayer.org/recipe/32116/scone-on-a-stick"},{"id":"32112","title":"Grandma Chics Raisin Pie Filling 1968","ingredients":"raisins, seeded
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Combine raisins and water and cook over medium heat for 12 minutes.
Add sugar, flour, butter and cook two minutes more.
Pour cooled mixture into a pastry shell.
Place a top crust over top and make vent slashes.
Bake 375 degrees F for 30 minutes, until golden and bubbly.
Note: Rind and juice of 1/2 a fresh lemon or orange may be added.","url":"https://recipe.bluelayer.org/recipe/32112/grandma-chics-raisin-pie-filling-1968"},{"id":"32102","title":"Chocolate Macadamia Crunch Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw
nuts, macadamia nuts, raw
butter, without salt
sugars, granulated
syrups, corn, light","directions":"Line a 9\" square pan with foil, extending foil over edges of pan.
Butter foil.
Cover bottom of pan with chocolate chips.
In a large skillet, combine both nuts, butter, sugar, and corn syrup.
Cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
Increase heat to medium, continue to cook and stir, until mixture begins to cling together and turns golden brown.
Pour mixture over chocolate chips in pan and spread evenly.
Cool and then refrigerate until chocolate is firm.
Remove from pan and peel off foil.
Break into pieces to serve.
Store tightly covered in a cool place.","url":"https://recipe.bluelayer.org/recipe/32102/chocolate-macadamia-crunch-candy"},{"id":"32089","title":"Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
cream, fluid, heavy whipping","directions":"Preheat the oven to 400F.
Stir together in a large bowl: 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, 4 teaspoons sugar (optional), 2 teaspoons baking powder.
Add: 6 tablespoons (3/4 stick) cold butter, cut into small pieces.
Cut the butter into the flour with your fingers or a pastry blender until they are the size of small peas.
Measure: 3/4 cup heavy cream.
Remove 1 tablespoon and set aside.
Lightly stir in the remainder of the cream with a fork until the mixture just comes together.
Without overworking it, lightly knead the dough a couple of times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick.
Cut into eight 1 1/2-inch circles or squares.
Reroll the scraps if necessary.
Place the biscuits on a baking sheet lined with parchment paper and lightly brush the tops with the reserved tablespoon of cream.
Bake for 17 minutes or until cooked through and golden.","url":"https://recipe.bluelayer.org/recipe/32089/cream-biscuits"},{"id":"32068","title":"Infested Coconut Tapioca-Filled Chocolate Spiders","ingredients":"puddings, tapioca, ready-to-eat
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,","directions":"Special equipment: small half-circle chocolate molds
For the filling: Place the tapioca in a pot of water and bring to a boil; cook at a boil until clear, then drain the tapioca.
Add the coconut puree to desired consistency.
For the shell: Melt the chocolate and pour it into the chocolate molds, and then knock them carefully on a hard surface to release any air bubbles.
Pour the excess chocolate back into the bowl of warmed chocolate.
Scrape the flat portion of the mold to clean off the molds.
Cool the shells to harden completely.
Pour the tapioca into the chocolate molds.
Pour more chocolate over the filling, and scrape the excess again, then place the molds in the refrigerator to cool and set up completely.
To make the chocolate legs, drizzle some melted chocolate on wax paper in long strands, then freeze.
Break the chocolate strands into pieces and stick them on the sides of the spiders using some melted chocolate as the glue.","url":"https://recipe.bluelayer.org/recipe/32068/infested-coconut-tapioca-filled-chocolate-spiders"},{"id":"32053","title":"How to Make French Baguettes","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow","directions":"Place yeast into the bottom of a large mixing bowl and stir with water; mix in salt.
Beat flour into yeast mixture with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.
Cover bowl with plastic wrap and let stand in a turned-off oven until doubled in size, 12 to 14 hours.
Dough will be bubbly and very sticky.
Place a silicone baking mat onto a baking sheet and dust generously with cornmeal.
Use a floured spatula to scrape dough out onto a well-floured work surface and dust dough with flour.
With well-floured hands, pat dough into a rectangle and cut into 4 equal-size pieces.
Dust a piece of dough with flour and use your floured fingers to gently roll and stretch it out into a log about 10 inches long and 1 1/2 inches around.
Gently transfer to prepared baking sheet.
If desired, wipe off excess cornmeal with a damp paper towel.
Repeat with another piece of dough.
(Reserve remaining dough to bake later or prepare 2 baking sheets to bake all 4 at once).
Dust loaves lightly with flour.
Dust a large piece of plastic wrap with flour and drape plastic lightly over the baking sheet with floured side down.
Let loaves rise, covered, until doubled, 1 to 1 1/2 hour.
Move oven racks to the bottom and middle positions.
Preheat oven to 500 degrees F (260 degrees C) or as high as your oven will go.
Place an oven-safe baking dish full of water into bottom rack of the oven.
Use a sharp kitchen shears to cut 4 or 5 angled slashes into the top of each loaf.
Poke down the little sharp tips of dough left by the scissors.
Spray loaves with water, using a spray bottle.
Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes.
Turn the pan around on the second spraying.
Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.","url":"https://recipe.bluelayer.org/recipe/32053/how-to-make-french-baguettes"},{"id":"32051","title":"Chunky Chicken Dip","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cream, sour, cultured
sauce, salsa, ready-to-serve
cheese, parmesan, hard
seasoning mix, dry, taco, original","directions":"Combine the ingredients in a mixing bowl then pour the mixture into a 9 inch pie plate sprayed with non-stick cooking spray and place in a 375 degrees oven for 15-20 minutes or until bubbly.
Serve with pita chips or tortilla chips.","url":"https://recipe.bluelayer.org/recipe/32051/chunky-chicken-dip"},{"id":"32050","title":"Baked Cheese Spread","ingredients":"salad dressing, mayonnaise, regular
cheese, parmesan, hard
onions, raw
spices, pepper, red or cayenne
sauce, worcestershire","directions":"Preheat oven to 350 degrees F.
Mix all ingredients together and place in a pie plate or any baking dish.
Bake until golden brown on top, approximately 30 minutes.
Serve with crackers or bagel chips.","url":"https://recipe.bluelayer.org/recipe/32050/baked-cheese-spread"},{"id":"32029","title":"Pear Jelly - Pear Preserves","ingredients":"pears, raw
sugars, granulated","directions":"Wash and peel pears.
Cut into large bite size pieces.
For each cup of pears, mix one cup of sugar.
Stir well.
Cover and let sit overnight.
Put all into a big pot and bring to a slow boil and let boil until dark golden color.
(this will take several hours).
Put into hot jars with hot lids to seal.","url":"https://recipe.bluelayer.org/recipe/32029/pear-jelly-pear-preserves"},{"id":"32028","title":"Ciabatta (Italian Slipper Bread)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table","directions":"Make sponge: Stir together, warm water and yeast.
Let stand 5 minutes, until creamy.
Transfer yeast mixture to another bowl and add room-temp water and flour.
Stir for 4 minutes.
Cover bowl with plastic wrap.
Let stand at cool room temp at least 12 hours and up to 1 day.
Make bread: Stir together yeast and milk in small bowl and let stand 5 minutes, until creamy.
In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened.
Beat on medium for 3 minutes.
Add salt and beat for 4 more minutes.
Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.
Note: Dough will be VERY sticky and full of bubbles.
Cut two pieces of parchment paper, approx 12 inches by 6 inches.
Place on baking sheet and flour well.
Turn dough out onto a well-floured surface and cut in half.
Transfer each half to paper and form irregular ovals approx 9 inches long.
Dip fingers in flour and dimple loaves.
Dust tops with flour.
Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.
At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425F.
Transfer 1 loaf, along with parchment paper, onto stone and bake for 20 minutes or until pale golden.
Remove to cooling racks and repeat with second loaf.","url":"https://recipe.bluelayer.org/recipe/32028/ciabatta-italian-slipper-bread"},{"id":"32017","title":"Basic 100% Whole Wheat Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table
shortening, vegetable, household, composite
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix 3/4 cup flour, gluten, and salt together in a bowl.
Cut shortening into flour mixture using a pastry blender until mixture is crumbly.
Mix 2 tablespoons plus 1 teaspoon water into the flour mixture using your hands until dough easily forms a ball; add more water if needed.
Flatten dough into a pancake-like shape on a floured surface; sprinkle top of dough liberally with about 1 tablespoon flour.
Roll dough, using a rolling pin, into a thin pie crust about 1-inch larger than your pie pan.
Roll the crust onto the rolling pin and transfer to the pie pan.","url":"https://recipe.bluelayer.org/recipe/32017/basic-100-whole-wheat-pie-crust"},{"id":"31982","title":"Cranberry Crispy Treats","ingredients":"butter, without salt
candies, marshmallows
spices, cinnamon, ground
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
nuts, pecans
butter, without salt
candies, marshmallows","directions":"Lightly grease a 13 x 9 inch baking pan; set aside.
In a 4 - 5 quart saucepan, melt butter over low heat.
Add in marshmallows, stirring until melted.
Stir in desired amount of nutmeg.
Add in rice cereal, white chocolate baking pieces, dried cranberries, and pecans, stirring until combined.
Scoop mixture into prepared pan.
With the back of a greased spoon, press mixture evenly in pan.
Marshmallow Topping: in a medium saucepan, melt butter over low heat; add in marshmallows, stirring until melted.
Drizzle topping over cereal bars; may sprinkle with additional nuts, if desired.
Let stand for 1 hour before serving.
Cut into 48 bars.
To store: layer bars between sheets of waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/31982/cranberry-crispy-treats"},{"id":"31972","title":"Spicy Chicken in Foil","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
catsup
vinegar, distilled
lemon juice, raw
sauce, worcestershire
water, bottled, generic
butter, without salt
salt, table
mustard, prepared, yellow
spices, chili powder
spices, pepper, red or cayenne
spices, paprika","directions":"Put chicken on individual pieces of foil.
In a small bowl, combine the remaining ingredients; spoon over each piece of chicken.
Seal foil tightly and place on cookie sheet.
Bake for 15 minutes at 500F.
Reduce heat to 350F and continue baking for 20 to 30 minutes or until done.
(It takes less time if you are using boneless, skinless breast pieces).","url":"https://recipe.bluelayer.org/recipe/31972/spicy-chicken-in-foil"},{"id":"31971","title":"Crispy Fried Okra","ingredients":"okra, raw
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
oil, canola","directions":"Heat oil in large skillet until very hot.
Slice off pod end of okra.
Cut okra into 1/2 inch pieces.
Rinse the pieces in a colander.
In a large bowl, mix cornmeal, flour, salt and pepper.
Add okra and toss well to coat.
Scoop the okra into a slotted spoon and shake off excess breading.
Add to hot skillet and fry 5-6 minutes or until crispy golden.
Remove with slotted spoon to a paper towel lined platter or basket.
Sprinkle with additional salt, if desired.","url":"https://recipe.bluelayer.org/recipe/31971/crispy-fried-okra"},{"id":"31950","title":"Sausage Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
pork, fresh, loin, tenderloin, separable lean only, raw
spices, paprika
spices, pepper, black
spices, basil, dried
salt, table","directions":"mix all dry ingredients well, cut in butter till resembles small peas, add buttermilk to all is moistened.
turn on on lightly floured surface.
knead gently a few times.
roll out to about 1/4 to 1/2 inch thick.
divide dough into two pieces.
mix sausage with spices.
with offset spatula or kitchen knife spread 1/2 the raw sausage onto each piece of dough leaving the edges clean.
roll each piece of dough into pinwheels.
wrap in wax paper and chill at least 30 minutes.
can be frozen for later use.
slice each roll into 1/4 to 1/2 inch thick slices.
bake 400 degrees F for 20 - 30 minutes.
or until golden brown.","url":"https://recipe.bluelayer.org/recipe/31950/sausage-rolls"},{"id":"31940","title":"French or Italian Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table","directions":"Combine the flour, yeast, and salt in a food processor.
Turn the machine on and add 1 cup water through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
If dry, add another tablespoon or two of water and process for another 10 seconds.
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
You can simply cover the food processor bowl with plastic wrap (remove the blade first) or turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
Proceed to step 4 or wrap the dough tightly in plastic wrap and freeze for up to a month.
(Defrost in a covered bowl in the refrigerator or at room temperature.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball.
Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
Let rest until the balls puff slightly, about 20 minutes.
To make baguettes, pat each piece into a rectangle, then fold it over onto itself, the long way, twice; seal the resulting seam and, using your hands, roll the dough into a long snake; use only as much flour as you need to keep the dough from sticking.
Spread a large, heavy piece of canvas or cotton (you can use a large tablecloth, folded into quarters to give it extra stiffness) on a table or countertop and sprinkle it very lightly with flour.
Or use baguette pans, sifting a little bit of flour into them.
Place the loaf, seam side up, in a fold of the cloth (this is called a couche, or bed), or seam side down in the baguette pan.
When all the loaves are formed, cover with a cloth and let rise for about 1 hour at room temperature.
To make boules, shape the loaf or loaves into a round ball, pinching the bottom to seal the seam as well as you can.
Sprinkle all over with flour and let rise on a well-floured (or use cornmeal) board or baking sheet, covered, for at least an hour and preferably longer, up to 2 hours.
Preheat the oven to 450F.
For the baguettes, sprinkle each loaf very lightly with flour and slash the top several times with a razor blade.
If the dough has risen on a cloth, slide it onto floured baking sheets or gently move it onto a peel (or just a piece of wood), then slide the bread directly onto a baking stone set on a rack low in the oven.
If the dough has risen in baguette pans, place them in the oven, with the rack set in the middle.
For the boules, slash the top several times with a razor blade (you can make a pattern if you like).
Put the baking sheet directly into the oven or slide the dough onto a pizza stone.
Bake until the loaves are beginning to brown, 15 to 20 minutes, then lower the heat to 375F.
(If necessary, adjust the oven heat so the breads brown evenly.)
Bake until the crust is golden brown and the internal temperature of the bread is at least 210F, 30 to 40 minutes for baguettes, 40 to 60 for boules (or longer if the boule is very large).
Remove and cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/31940/french-or-italian-bread"},{"id":"31939","title":"Raspberry Angel Pie","ingredients":"egg, white, raw, fresh
salt, table
vinegar, distilled
water, bottled, generic
sugars, granulated
nuts, almonds
raspberries, raw
water, bottled, generic
raspberries, raw
cream, whipped, cream topping, pressurized","directions":"Meringue shell:.
Beat all ingredients together til they are really stiff and glossy.
Spread evenly in a well buttered pie plate, raising the meringue around the sides of the pan.
Preheat oven to 400F, and turn it OFF.
Put the pie shell into the oven, and forget about it til the oven is cold (overnight is a good amount of time).
The shell will be a pale beige.
If it has cracked, the oven is too hot.
If it is tough, the oven was too cool.
Filling:.
Add boiling water to the jello powder, stir til powder is dissolved.
Chill until mixture is consistency of egg whites.
Mash fresh raspberries slightly.
Whip cream til stiff and fold both into the jello.
Chill until mixture holds its shape when dropped from a spoon.
Spoon into prepared meringue shell.
Chill for several hours.
Garnish with sweetened whipped cream and whole raspberries at serving time.
If desired, raspberries could be substituted with strawberries.","url":"https://recipe.bluelayer.org/recipe/31939/raspberry-angel-pie"},{"id":"31911","title":"Dixie Cheese Straws","ingredients":"cheese, cheddar
wheat flour, white, all-purpose, unenriched
butter, without salt
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"Preheat oven to 425 degrees.
In a food processor fitter with the grating blade, grate cheese.
Switch to cutting blade; add flour, butter, mustard, salt, pepper and cayenne.
Pulse until dough forms.
Transfer dough to a lightly floured work surfac; divide into 4 equal pieces.
Roll each piece into a rope about 3/8\" in diameter and 18\" long; cut each rope into six 3\" pieces.
Place pieces 1\" apart on a baking sheet.
Drag the tines of a fork down each straw to create ridges.
Bake until golden and firm to the touch, 15-20 minutes.
Transfer to a wire rack to cool completely.
Store straws in an airtight container up to 2 days.","url":"https://recipe.bluelayer.org/recipe/31911/dixie-cheese-straws"},{"id":"31900","title":"Gingerbread Scones","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
molasses
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
butter, without salt","directions":"Heat the oven to 425 degrees F.
Measure milk in a glass cup measure; add molasses to the 2/3 cup mark and stir to blend.
Mix dry ingredients in a large bowl.
Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules.
Stir milk mixture and add; stir with a fork to form a smooth, rather soft dough.
Turn out dough onto a lightly floured surface and give 10-12 kneads.
Cut dough in half.
Knead each half briefly into a ball; turn smooth side up and place on an ungreased cookie sheet.
Pat each piece of dough into a 5-inch circle; cut into 6-8 wedges; leave sides touching.
Bake about 10 minutes or until medium brown.
Do not overbake.
Cool loosely wrapped in a cloth on a wire rack.
Makes 12 to 16 scones.","url":"https://recipe.bluelayer.org/recipe/31900/gingerbread-scones"},{"id":"31894","title":"Taai Taai Sinterklaas Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
honey
water, bottled, generic
syrup, maple, canadian
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
spices, anise seed","directions":"Put honey, water and anise seed into a small saucepan and gently bring to a boil.
Add golden syrup to honey and stir to combine.
Remove from heat and cool to room temperature.
Sift flour into a large mixing bowl and add spices, salt and baking powder.
Add cooled honey mixture to the flour mixture.
Stir until almost combined.
Use hands to bring mixture together, and gently knead to a firm dough.
Spread onto a greased cookie sheet.
Bake at 325F for 30 minutes or until golden brown.
Cool and cut into 2 inch square pieces.","url":"https://recipe.bluelayer.org/recipe/31894/taai-taai-sinterklaas-biscuits"},{"id":"31893","title":"Old-Time Beaten Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325 degrees.
Place the flour, sugar, salt, and baking powder in a food processor with metal blade and process for 5 to 10 seconds, just until blended.
Add the butter and process until coarse crumbs, 10-15 seconds (or more).
Add the milk and process for atleast 3 minutes (This is not a typo!
This\"beats\" the dough).
The dough will be soft and putty-like, almost like melted mozzarella.
Remove dough and let rest, covered for 15 minutes, allowing the gluten to relax and making it easier to roll.
Roll the rested dough into a rectangle about 12 x 17 inches (about 1/8 inch thick).
Fold it in half crosswise and roll lightly to bind the two layers together (creating air pockets).
Using a pizza wheel and cut small squares of dough or use a very small biscuit cutter (I made squares and it was so easy and didn't leave any unused scraps).
Place cut pieces of dough on a parchment-lined, Silipat mat, or ungreased baking sheet close together, but not quite touching.
If you want to re-roll any scraps, wait 15 minutes, roll out, fold over, roll to bind.
Lightly prick the biscuits with a fork.
Bake abut 20 minutes, until their tops are a very light golden brown.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/31893/old-time-beaten-biscuits"},{"id":"31878","title":"Asian Apricot Wings( or Drumsticks Work Too)","ingredients":"apricots, dried, sulfured, uncooked
sauce, teriyaki, ready-to-serve
sugars, brown
cornstarch
spices, ginger, ground
spices, garlic powder
vinegar, cider
spices, pepper, red or cayenne
salt, table
chicken, broilers or fryers, wing, meat and skin, raw","directions":"Preheat oven to 400 degrees (if you are using something other than wings or small drumsticks, I would suggest putting the heat at 350 degrees or chances are you will end up with a burned mess).
Line 13X9 pan w/ foil (they didn't have it when I first made these, but since they have come out w/ the\"release\" foil, I've found it works great w/ this recipe).
In a large bowl,whisk together all the sauce ingredients until blended.
Add the chicken, coating well.
Spoon chicken& sauce into pan.
Bake 15 minutes.
Remove chicken from oven; brush the chicken w/ the sauce in the pan.
Cook about 20 minutes more (again this is depending on what part of the chicken you are using;larger pieces would take longer), basting w/ the sauce about every five minutes.
Remove chicken to a serving platter; spoon sauce over it.
Good served with rice.","url":"https://recipe.bluelayer.org/recipe/31878/asian-apricot-wings-or-drumsticks-work-too"},{"id":"31869","title":"Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, granulated
salt, table","directions":"Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally.
Let cool to room temperature, 25 to 30 minutes.
Meanwhile, put butter, confectioners' sugar, and salt into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, 3 to 4 minutes.
Reduce speed to low.
Add melted chocolate and mix until combined, scraping down sides of bowl as needed.
Use immediately.Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/31869/chocolate-frosting"},{"id":"31859","title":"Short Smoked Salmon","ingredients":"fish, salmon, atlantic, wild, raw
water, bottled, generic
salt, table
sugars, granulated
spices, garlic powder
spices, pepper, black
water, bottled, generic","directions":"3) Make the brine in a large non-reactive pot (stainless, ceramic, porcelain, or glass).
You can make it days in advance and keep it chilled if you wish.
Add the hot water to a one cup measuring cup.
Then pour in salt, any salt, until the water line reaches 3/4 cup.
The water will swallow up almost exactly 1/4 pound regardless of whether you use table salt, kosher salt, pickling salt, or sea salt.
The volume of these salts may differ, but their water displacement will be the same!
Pour the slurry into a very clean non-reactive container large enough to hold the meat and 1/2 gallon of water.
Then add the sugar, garlic, and black pepper.
Stir until most of the sugar is dissolved.
The garlic and pepper will not dissolve much at first.
Then add the cold water.
4) Chose your brining container carefully.
It needs to be food grade, large enough to hold the meat and the brine with the meat submerged, and it cannot be made of aluminum, copper, or cast iron, all of which can react with the salt.
Do not use garbage bags or a garbage can or a bucket from Home Depot.
They are not food grade.
Do not use a styrofoam cooler.
It might give the meat an off flavor and you'll never get the cooler clean when you're done.
Zipper bags work fine.
For large cuts get Reynolds Brining Bags, Ziploc XL, and XXL bags.
If you brine in a zipper bag, periodically grab the bag and squish things around and flip the meat so the brine can get in from all sides.
Place the bag in a roasting pan to catch leaks.
You can also use bowls, pots, and Tupperware.
Submerge the fish skin side up in the brine and refrigerate.
Make sure the meat part is thoroughly submerged.
If you need to, hold it under with a plate with a weight on top.
Cover with plastic wrap not aluminum foil.
Gently stir the container occasionally to make sure all parts of the fish come into contact with the brine.
5) The length of brining will vary depending on how thick the filets are.
Brine 2\" thick filets for about 2 hours in the fridge, 1\" filets for 1 hour.
Drain the fish and discard the brine.
Then rinse the fish to remove surface salt, and soak them in clear water for about an hour.
This helps get rid of excess salt.
Pat dry with paper towels.
Some folks like to put the filets in the fridge for an up to 3 hours under the theory that a desirable shiny tacky film or pellicle will form on the surface.
It is said to help retain moisture and smoke.
I have tried it with and without pellicle and see no quality difference.
But a few hours of resting will help the brine to distribute itself evenly through the flesh.
6) Cut pieces of paper bag or plain white paper about the same size as each hunk of fish and place the fish on the paper, skin side down.
Don't use foil or parchment paper.
We want the fish to stick to the paper to help us remove the skin, and it will not stick to foil or parchment.
If you are glazing, sprinkle some brown sugar on top of the fillets or paint them with maple syrup.
Place the fish on a rack on your grill or smoker so they are not touching each other.
Insert a digital thermometer temperature probe into the thickest part of the thickest fillet.
7) Put the fish into a preheated smoker at about 225F and place the fillet with the probe in the coolest part of the smoker.
Add the wood.
8) As the meat approaches doneness, bubbles of milky liquid will often come to the surface.
This is a natural protein liquid from within the muscle fibers and it's fine.
It just looks ugly.
You can wipe it off or brush it off with a wet brush.
Remove the meat when it is at about 140F internal.
No more than 150F.
Total cooking time will be about 60 minutes depending on the actual temperature of your oven and the thickness of the meat.
9) Remove the fillets and let them cool for about 15 minutes, until you can handle them.
Then peel off the paper and the skins should come right off with it.
While you are looking at the skin side, if there is any dark brown flesh, scrape it off with a serrated steak knife and discard it.
It can taste muddy.","url":"https://recipe.bluelayer.org/recipe/31859/short-smoked-salmon"},{"id":"31854","title":"Tart Crust with a Plastic Bag","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the butter in a plastic bag and knead until soft.
Add in the pancake mix and knead some more.
Once the mixture has come together, add milk and knead.
Bring the dough together again into one clump.
Chill in the fridge for 30 minutes or more.
Roll it out after chilling.
Press the dough into the tart pan.
Pierce the surface of the dough with a fork to make shallow holes (poke lots of holes near the edges!!
).
Bake for 8 minutes in a preheated oven at 190C.
To finish, decorate with toppings if you wish.","url":"https://recipe.bluelayer.org/recipe/31854/tart-crust-with-a-plastic-bag"},{"id":"31844","title":"Crunchy Butter Cookies","ingredients":"butter, without salt
sugars, granulated
syrups, sugar free
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated","directions":"Mix the flour, soda and vanilla sugar.
Foam the butter, sugar and syrup by hand in a separate container.
Add the flour mixture to the foam and mix into a dough.
Separate the dough into flat bars.
Oven cook for 10 minutes at 200C (400F).
Cut the cooked dough to pieces.
The dough should still be soft at this stage.
Leave the cookies to cool and harden in room temperature.
To achieve maximum crunchiness, allow them to harden overnight.","url":"https://recipe.bluelayer.org/recipe/31844/crunchy-butter-cookies"},{"id":"31838","title":"Mexican Wedding Cookies","ingredients":"butter, without salt
nuts, pecans
vanilla extract
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 350 and line a large cookie sheet with parchment paper.
Using a sharp knife, quarter the cookie dough lengthwise, then cut it crosswise into 4 equal slices.
Roll each piece of dough into a 3/4-inch ball and arrange about 1 inch apart on the cookie sheet.
Bake for about 15 minutes, or until lightly golden.
Let cool slightly.","url":"https://recipe.bluelayer.org/recipe/31838/mexican-wedding-cookies"},{"id":"31831","title":"Sponge Starter","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Place the yeast and warm water into a medium size bowl and stir to dissolve the yeast.
Add the flour and stir vigorously with a wooden spoon or your hand for 2 to 3 minutes, until smooth, and dough is elastic.
The starter will be thick and stretchy.
It will become more elastic after it has risen.
Scrape the starter into a clear container with high sides, and cover with plastic wrap.
Mark the height of the starter and the time on a piece of tape on the side of the container so you can see how much it rises.
At this point, you have two options.
If you plan on making the dough the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top.
This may take 6 to 8 hours.
It will triple in volume, and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate.
Use it before it sinks too much.
If you plan to make the dough the following day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use.
Be sure to compensate for the cold temperature of the starter by using warm water in the dough.
Let it sit out, covered, until it reaches room temperature.
This may take several hours.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/31831/sponge-starter"},{"id":"31818","title":"Potato Fake Out!!","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
bread crumbs, dry, grated, plain
spices, poppy seed
nuts, walnuts, english
sugars, granulated","directions":"OK - Refrigerate any leftover mashed potatoes, next day, nuke them til warm.
Meanwhile, bring large pot of water to boil.
Place potatoes in large bowl and add enough flour to form soft dough (it may take more than what I've written) Turn out on board and knead - adding enough flour to form non sticky but still soft dough.
Divide dough if two large sections (depends on how much leftovers you had) Roll into long rope and cut into 1 inch pieces.
Roll these pieces between palms of hand to form little sausages (size of your pinky) Continue till all of dough is used.
Drop 2 handfuls into water and stir so as not to stick to bottom.
When they float to top boil for about 1 minutes and remove to large bowl.
Continue until all dough is boiled.
In frying pan add oil and breadcrumbs and brown slightly.
Toss over dough and serve as a side.
You can adjust seasoning to taste.
DESSERT!
Same process to make dough and boiling process doesn't change.
If using fresh poppy seeds or walnuts brown slightly (or both go nuts!)
this gives good nutty flavor.
Toss onto warm boiled dough and add sugar to taste.
You can use canned and pre-sweetened - just leave out sugar and DO NOT brown in oil just toss into your boiled dough.
Serve as desert!
DESSERT 2 !
Same process, make the dough (you may need to add more flour, it shouldn't be stick) but -- Flour the board well, roll out your dough to about 1/4 inch thick.
Cut out 3 inch circles (coffee cup is good), or 2 x 4 inch strips, make a 1 inch slit in center (circle or strip).
Bring oil to heat and fry (I know unhealthy, but once in awhile it's ok) Fry until light golden on both sides.
(it's fast so be careful).
Drain on paper plate, sprinkle with powdered sugar or Dip in applesauce (I love them dipped in applesauce).
YUM.
Very simple but good!","url":"https://recipe.bluelayer.org/recipe/31818/potato-fake-out"},{"id":"31803","title":"Pumpkin Pie Ricotta","ingredients":"pumpkin, raw
cheese, ricotta, whole milk
beverages, protein powder whey based
sugars, granulated
pumpkin, raw","directions":"Mix all together until smooth.
Dig in!","url":"https://recipe.bluelayer.org/recipe/31803/pumpkin-pie-ricotta"},{"id":"31800","title":"Panko Parmesan Crusted Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bread crumbs, dry, grated, plain
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
spices, pepper, black
salad dressing, mayonnaise, regular
spices, paprika
cheese, parmesan, hard","directions":"Combine mayonnaise and paprika.
Stir and set aside.
Combine Panko, garlic powder, salt, pepper, Parmesan cheese, and flour into a small mixing bowl.
Pre-heat oven at 375
Line 9x13 baking dish with aluminum foil.
Coat each chicken breast with a light to medium coat of the mayo mixture and then roll in Panko mixture.
Arrange in the prepared baking dish with a little space between each piece of chicken.
Bake uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear.","url":"https://recipe.bluelayer.org/recipe/31800/panko-parmesan-crusted-chicken"},{"id":"31796","title":"Deep-Dish Peach and Berry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
cream, fluid, heavy whipping
spices, cinnamon, ground
sugars, granulated
water, bottled, generic
cornstarch
peaches, yellow, raw
blueberries, raw","directions":"Prepare crust: In medium bowl, combine flour, baking powder and 1/4 cup sugar.
With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles fine crumbs.
Add 1/2 cup cream and stir with fork until dough comes together.
Gather dough into a ball and place on lightly floured sheet of waxed paper.
With floured rolling pin, roll dough to a 9-inch round.
Slide waxed paper onto cookie sheet and refrigerate dough until ready to use.
In cup, mix cinnamon and remaining sugar.
Prepare fruit filling: Preheat oven to 400 degrees F. Place cookie sheet lined with foil in oven.
In 4-quart saucepan, stir sugar, water and cornstarch until cornstarch dissolves; stir in peaches.
Heat to boiling over medium-high heat, stirring often.
Reduce heat to low; simmer 2 minutes, stirring often.
Remove from heat; gently stir in berries.
Pour filling into 9-inch deep dish pie plate.
Immediately, while filling is hot, remove dough round from refrigerator and, using waxed paper, invert dough over fruit mixture.
Peef off paper.
Cut 4-inch X in center of round, fold back points to make square opening.
Brush dough with remaining cream; sprinkle with cinnamon sugar.
Bake pie on foil-lined cookie sheet 35-40 minutes or until fruit is bubbly in center.
If crust is browning too quickly, loosely cover pie with foil after 25 minutes.
Cool pie on wire rack.","url":"https://recipe.bluelayer.org/recipe/31796/deep-dish-peach-and-berry-pie"},{"id":"31790","title":"Simple Jam Crescent Rolls","ingredients":"jams and preserves, apricot
nuts, walnuts, english
alcoholic beverage, distilled, rum, 80 proof
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic
sugars, powdered","directions":"Preheat oven to 200 degrees C (395 degrees F).
First make the filling for the crescents, by warming the jam slightly (over low heat or in the microwave).
Remove from heat, add the roughly chopped walnuts and Schnapps, stir well and set aside.
For the dough, sift the flour with the baking powder.
Make a little well in the middle and pour in the oil and warm water.
Stir the dough, first with a wooden spoon, then with your hands, until you form a firm dough that doesnt stick to your hands.
Divide the dough into 2 parts, then roll out each part into a large circle (under 5mm; 1/4 inch thick) and cut it into 8 triangles (like pie slices).
Place 1 teaspoon of filling on the wider end of the triangle.
Form the rolls by rolling up each triangle, starting at the wider side.
Arrange them on a baking sheet lined with baking paper.
Bake the rolls in a preheated oven for 12-15 minutes.
Sift the icing sugar and dust the rolls liberally as soon as you take them out of the oven.","url":"https://recipe.bluelayer.org/recipe/31790/simple-jam-crescent-rolls"},{"id":"31787","title":"Wafers","ingredients":"cream, whipped, cream topping, pressurized
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"Mix all the ingredients thoroughly in a bowl.
Allow to stand for at least 3 hours.
Butter some heated wafer irons (these are not waffle irons), by rubbing them with a small knob of butter wrapped in a piece of muslin.
Pour 1 tablespoon of the batter on to the lower plate of the irons and close the upper plate tight.
Cook the wafer on both sides for a few minutes over hot charcoal or over a low gas flame.
When cooked, remove carefully from the irons.","url":"https://recipe.bluelayer.org/recipe/31787/wafers"},{"id":"31759","title":"Mixed Nut Brittle","ingredients":"water, bottled, generic
sugars, granulated
syrups, corn, light
syrup, cane
salt, table
nuts, pine nuts, dried
butter, without salt
leavening agents, baking soda","directions":"Line two baking sheets with parchment or waxed paper.
Combine the water and sugar in a large nonstick heavy-bottomed sauce pan over medium-high heat.
Stir to dissolve the sugar, 4 to 5 minutes.
Add the corn syrup, cane syrup, and salt, and stir constantly and slowly with a wooden spoon until the mixture comes to a gentle boil, about 2 minutes.
Continue stirring until the mixture reaches between 225 degrees F and 230 degrees F on a candy thermometer.
Add the nuts and continue stirring until the mixture reaches 290 degrees F. Remove the pan from the heat.
Add the butter and baking soda and stir until the butter is completely melted, about 1 minute.
Pour the mixture onto the baking sheets, being careful as it is very hot, and spread it evenly with a rubber spatula.
Let cool completely.
Break into pieces and store in an airtight container.
Will keep for up to 2 weeks.
Give the candy as gifts in either decorative tins, boxes or wrapped in cellophane paper.","url":"https://recipe.bluelayer.org/recipe/31759/mixed-nut-brittle"},{"id":"31757","title":"90 Minute, No Soak Beans","ingredients":"beans, snap, green, raw
salt, table","directions":"Preheat oven to 250.
Dump the beans into a large dutch oven or pot with tight fitting lid.
Pick out any broken pieces.
Add the salt, if using.
Top with enough water to cover the beans by an inch and a half.
Bring pot to a boil.
Cover the pot and set in the oven.
Cook for 75 minutes.
About 45 minutes in, check the beans and add water if needed.","url":"https://recipe.bluelayer.org/recipe/31757/90-minute-no-soak-beans"},{"id":"31754","title":"Sweet Potato Brotchen (Bread Rolls)","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
seeds, sesame seeds, whole, dried","directions":"Peel and cut sweet potatoes into chunks.
Steam for about 10-15 minutes until soft and mashable.
In a large bowl, add the steamed sweet potates, butter/oil and salt.
Mash well with a fork.
Add the rye flour, bread flour and yeast to the bowl.
Pour over about 100 ml water and mix with your hands.
If it's still a little dry and crumbly, add more water until the dough is moist.
Squeeze and knead the dough together with your hands until it's not longer floury.
Remove to a floured working surface.
Knead the dough until smooth, about 10-15 minutes.
It will be a little 'grainier' and tough than regular bread dough because of the sweet potatoes.
If using sesame seeds, put them into a large bowl and then add the kneaded dough to the bowl.
Knead the dough in the bowl until the sesame seeds are worked in.
Place dough in a medium bowl and cover with plastic wrap.
Place in refrigerator and let slowly rise for 9 hours.
After 9 hours the dough will be about doubled!
Dived into 8 equal pieces.
Form each piece into a round bread roll by folding over the edges to the center and pressing the folds to seal.
The other side should be nice and round & smooth.
Dust each roll with rye flour.
I put some rye flour in a small bowl and then roll the rolls around in it.
Arrange the dusted rolls on a baking sheet and lightly cover with a tea towel.
Let rise for 45 minutes to 1 hour.
Meanwhile preheat the oven to 230C/450F (if possible, prepare to bake with steam too)
Right before putting in the oven, make a cut across the center of each roll.
Put in the oven, and bake 230C/450F with steam for 10 minutes.
Then release the steam, lower temperature to 200C/400F and bake for another 10 minutes [Total baking time = 20 minutes]
Remove from oven and let cool on a rack.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31754/sweet-potato-brotchen-bread-rolls"},{"id":"31727","title":"Pumpkin Pie Oatmeal","ingredients":"water, bottled, generic
oats
pumpkin, raw
vanilla extract
spices, cinnamon, ground
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, cinnamon, ground","directions":"Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger.
Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more.
Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.","url":"https://recipe.bluelayer.org/recipe/31727/pumpkin-pie-oatmeal"},{"id":"31718","title":"Homemade Marscapone Cheese","ingredients":"cream, whipped, cream topping, pressurized
lemon juice, raw","directions":"Heat the whipping cream in a non-reactive saucepan over low heat, stirring constantly to prevent scorching.
When the cream reaches 190 F (aboout 20-30 minutes), remove from the heat and stir in the lemon juice.
Continue stirring until the cream curdles, and is thick enough to generously coat the back of a wooden spoon.
Allow to sit undisturbed for 30 minutes.
Line a sieve with several layers of dampened cheesecloth (or a clean, damp cotton/linen dishcloth) and set over a bowl.
Pour the cooled cream mixture into the sieve, and allow to drain, undisturbed, until cooled completely.
Cover the sieve with plastic wrap and refrigerate overnight.
The next day, remove the cheese from the sieve in 1 piece and stir well to make smooth and creamy.
This will keep in the fridge for 7 to 10 days.","url":"https://recipe.bluelayer.org/recipe/31718/homemade-marscapone-cheese"},{"id":"31715","title":"Sliced Sweet Potato Pie","ingredients":"sweet potato, raw, unprepared
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
salt, table
butter, without salt
cream, fluid, heavy whipping","directions":"Boil sweet potatoes until half cooked, 15 to 20 minutes.
Peel and slice sweet potatoes thinly.
Mix brown sugar, cinnamon, nutmeg, ginger and salt.
Place a layer of sweet potatoes in pastry-lined 9-inch pie pan.
Sprinkle with some of the spice mixture; dot with a little bit of butter.
Continue with layers until all ingredients are used, dotting top with butter.
Add cream.
Top with top crust, fluting edges and cutting vents.
Bake at 425 degrees Fahrenheit for 30 for 40 minutes.
If potatoes are still not tender, reduce temperature to 350 degrees Fahrenheit and continue baking until they are done.","url":"https://recipe.bluelayer.org/recipe/31715/sliced-sweet-potato-pie"},{"id":"31713","title":"Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, fluid, heavy whipping","directions":"Position oven rack in the upper-middle position; preheat to 450; line a baking sheet with parchment paper.
Whisk the flour, sugar, baking powder, and salt together in a big bowl.
Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
Turn the dough out onto a lightly floured surface and gather into a ball.
Knead the dough briefly until smooth, about 30 seconds.
Pat the dough into an 8-inch round, about 3/4-inch thick.
Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
Transfer to a wire rack; let cool for 5 minutes, then serve warm.
Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/31713/cream-biscuits"},{"id":"31698","title":"Cheesy Garlic Bread","ingredients":"butter, without salt
cheese, parmesan, hard
spices, garlic powder
wheat flours, bread, unenriched","directions":"Preheat oven to 400 degrees F.
In a small bowl mix butter, Parmesan cheese, and granulated garlic until well mixed.
Slice the loaf of bread down the middle lengthwise, creating 2 long pieces.
Spread each half with half of the butter mixture and cut into 2 pieces.
Place on a baking sheet and bake for 10 minutes.
Turn on the broiler on high and finish cooking under the broiler for 2-5 minutes, just until golden.
Keep the oven door cracked open when using the broiler and dont walk away because the bread can burn very easily.
Serves 810.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/31698/cheesy-garlic-bread"},{"id":"31677","title":"Mom's Topping for Dutch Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
butter, without salt","directions":"TOPPING: Mix flour, brown sugar and cinnamon.
Cut in butter.
Sprinkle on top of unbaked pie.
Bake pie at 375 degrees for 20 minutes, then at 325 degrees for 30 additional minutes.","url":"https://recipe.bluelayer.org/recipe/31677/moms-topping-for-dutch-apple-pie"},{"id":"31667","title":"Crumbly Good Simple Crust","ingredients":"oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table","directions":"Shake or whisk oil and milk together.
Separately mix dry ingredients and thenk combine with liquid.
Mix with fork until crumbly/dough-like and then press into 2 small pie plates (split ingredients in half for 1 pie crust).
This can be kneaded and rolled if desired.
Either brown in the oven before adding ingredients or add filling and then bake.
This is similar to a recipe posted by Lali (My Own Pie Crust), but it has equal parts sugar and salt.
The salt and sugar can vary to the taste of each person.","url":"https://recipe.bluelayer.org/recipe/31667/crumbly-good-simple-crust"},{"id":"31664","title":"Oatmeal Flatbread","ingredients":"sugars, granulated
butter, without salt
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
oats","directions":"In a bowl, stir together the sugar, melted butter and salt.
in a separate bowl, add the baking soda to the buttermilk.
Alternately add the flour and the buttermilk to the sugar/butter mixture.
Stir in the oatmeal.
Preheat oven to 350F.
To facilitate measuring the amount of dough needed for each piece of flatbread, divide the dough into 2 pieces and roll each into a log.
cut 1/3 cup of dough from the log and mark the remaining length of the logs accordingly (i.e., 1/3 cup dough for each piece cut from the dough).
Shape the small piece of dough into a round ball.
Flatten it down on a pastry cloth (or floured surface) with your palm.
Roll paper thin with a rolling pin covered with a pastry sleeve.
Roll onto the pin or the end of a wooden spoon and place the dough on a cookie sheet.
Either cut with a pastry cutter into squares before baking or bake the dough and then break into pieces.
Place in the oven and bake for about 8 minutes, or till the flatbread is lightly browned (baking time will depend on thickness of rolled dough).
Slip the flatbread off the cookie sheet onto a metal rack to cool.
(break the dough into pieces now, if desired).
These may be stored in a covered container for weeks.","url":"https://recipe.bluelayer.org/recipe/31664/oatmeal-flatbread"},{"id":"31662","title":"Kiwi version of smores","ingredients":"candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Oven to grill hot as hot can be
Add marshmallows to one biscuit and a caramel chicolate piece to another biscuit
Place under grill till melted and awesome
Put a marshmellow biscuit and a chocolate biscuit together
Eat with a hot milk or in new zealand a cup of tea lol","url":"https://recipe.bluelayer.org/recipe/31662/kiwi-version-of-smores"},{"id":"31661","title":"Salmon With Dill","ingredients":"fish, salmon, atlantic, wild, raw
salt, table
spices, pepper, black
spices, onion powder
dill weed, fresh
butter, without salt","directions":"Preheat oven to 400 degrees F.
Rinse salmon, and arrange in a 9x13 inch baking dish.
Sprinkle salt, pepper, onion powder, and dill over the fish.
Place pieces of butter evenly over the fish.
Bake in preheated oven for 20 to 25 minutes.
Salmon is done when it flakes easily with a fork.
Serves 4.","url":"https://recipe.bluelayer.org/recipe/31661/salmon-with-dill"},{"id":"31659","title":"Maple Fudge","ingredients":"milk, canned, condensed, sweetened
syrup, maple, canadian
sugars, brown
salt, table
butter, without salt
nuts, walnuts, english","directions":"Combine all ingredients except the nuts in a medium saucepan.
Simmer slowly, stirring until sugar dissolves.
Continue cooking mixture, stirring occasionally until it reaches soft ball stage or a temperature of 236F Cool without stirring to a temperature of 110F or until mixture feels warm.
Beat until thick, add nuts and pour into buttered pie pan.
Allow to set.","url":"https://recipe.bluelayer.org/recipe/31659/maple-fudge"},{"id":"31655","title":"Chocolate Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt
sugars, powdered
nuts, walnuts, english
rice, white, long-grain, regular, unenriched, cooked without salt
candies, semisweet chocolate
butter, without salt","directions":"Combine peanut butter, icing sugar, nuts and rice krispies.
Chill 15 minutes.
Combine chocolate and butter in a small pot.
Melt.
Remove from heat.
Dip balls in chocolate mixture.
Chill.","url":"https://recipe.bluelayer.org/recipe/31655/chocolate-peanut-butter-balls"},{"id":"31646","title":"Three-Way Shortbreads","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"In a large mixing bowl stir together the flour and sugar.
Cut in butter until mixture resembles fine crumbs.
Form mixture into a ball and knead until smooth.
Follow the directions below for any desired shape.
SHORTBREAD WEDGES: On an ungreased cookie sheet pat or roll dough into an 8-inch circle.
For scalloped edge, with forefinger and thumb of the other hand.
Using a sharp knife, cut the dough circle into 12 to 16 pie - shape wedges.
Do not seperate wedges.
Prick each wedge with a fork, making a design.
Bake at 325F (160C) oven for 25 to 30 minutes or just until edges are light brown.
While warm, re-cut wedges.
Remove from pan; cool on a wire rack.
THUMBPRINTS: Prepare dough as directed; shape dough into 1-inch balls.
Place balls 2 inches apart on an ungreased cookie sheet.
Using your thumb, press an indentation in the center of each cookie.
Bake in a 325 degree F oven about 18 minutes or until bottoms are light brown and wedges are slightly golden.
Immediately spoon 1/2 teaspoon fruit preserves (such as cherry, strawberry, or peach) into each indentation.
Cool completely, then remove cookies from cookie sheet.
PECAN SPICE SHORTBREAD: Prepare the dough as directed, except substitute brown sugar for the sugar and add 1 teaspoon apple pie spice to the flour mixture.
Pat the dough into an ungreased 9-by-9- by 2-inch baking pan.
Sprinkle dough with 1/4 cup chopped pecans; press nuts lightly into dough.
Bake in a 325F (160C) oven for 23 to 25 minutes.
While warm, cut into 16 2 1/4 inch squares.
Cut each square diagonally to make triangles.
Cool in pan.
Drizzle with Vanilla Icing.
VANILLA ICING: In a small mixing bowl combine 1/2 cup sifted powdered sugar and 1/4 teaspoon vanilla extract.
Stir in enough milk (2 to 3 teaspoons) to make an icing of drizzling consistency.","url":"https://recipe.bluelayer.org/recipe/31646/three-way-shortbreads"},{"id":"31634","title":"Simple Scotch Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and sugar.
Add flour a little at a time.
Divide mixture in half and knead each piece 5 minutes or more.
Gently roll out into a circle, place on a baking tray and prick all over with a fork.
Bake at 325 degrees for 40 to 45 minutes.
Cut into 8 wedges and lightly sprinkle with sugar.
Leave to cool.","url":"https://recipe.bluelayer.org/recipe/31634/simple-scotch-shortbread"},{"id":"31617","title":"Pureed Turnip with Pears Recipe","ingredients":"turnips, raw
potatoes, raw, skin
salt, table
lemon juice, raw
butter, without salt
cream, fluid, heavy whipping","directions":"Combine turnips and potatoes in a large saucepan or small stockpot and cover by 2 inches with cold water.
(Turnips float, so youll have to push them down to make sure youve got enough water.)
Add salt and bring to a boil over high heat.
Reduce heat to medium high, partially cover, and cook for 10 minutes.
Add pears, partially cover, and cook until vegetables and pears are tender when pierced, about another 15 minutes.
Drain and return vegetables and pears to the pot over high heat.
(The pears and turnips will release a lot of juices.)
Cook, stirring often, until juices reduce and turn syrupy, about 5 minutes.
Working in batches, puree vegetables and pears with butter and cream in a food processor until silky smooth.
Add freshly ground white pepper, taste, and adjust seasoning as necessary.
Serve immediately or leave puree in the pot for up to an hour and reheat over medium-low heat.","url":"https://recipe.bluelayer.org/recipe/31617/pureed-turnip-with-pears-recipe"},{"id":"31614","title":"Rye Boat Dip","ingredients":"cream, sour, cultured
salad dressing, mayonnaise, regular
dill weed, fresh
onions, raw
beef, grass-fed, ground, raw","directions":"Cut Dried Beef into small pieces.
Put all ingredients into medium bowl.
Mix well.
Cover and refrigerate at least 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/31614/rye-boat-dip"},{"id":"31609","title":"Dai Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, garlic powder
salt, table
corn, sweet, white, raw
spices, pepper, black","directions":"Use a cleaver to chop the legs into 4 pieces each, whole breasts into 4 to 6 pieces.
Rinse and place in a wide bowl.
Set aside.
Place the garlic in a mortar or a small bowl, add the salt, and mash with a pestle or the back of a wooden spoon to blend.
Add both peppers and blend together.
Add the flavor rub to the pieces of chicken and use your hands to rub it all over them.
Set aside, covered, while you prepare your grilling arrangement (refrigerate if the wait will be longer than half an hour).
Prepare a low fire in a charcoal grill or preheat a gas grill to medium-hot.
Place the chicken on the grill, cover, and cook for about 20 minutes, or until cooked through; turn occasionally, working quickly and replacing the lid as soon as possible to keep in the moisture and heat.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/31609/dai-chicken"},{"id":"31603","title":"Two Bean Salad","ingredients":"beans, snap, green, raw
radishes, raw
squash, summer, zucchini, includes skin, raw
fresh red onions,
spices, pepper, red or cayenne
salt, table
vinegar, cider
sugars, granulated
oil, olive, salad or cooking
beans, snap, green, raw
spices, tarragon, dried","directions":"Cook haricots vert or string beans in boiling, salted water until crisp tender, about 5 minutes.
Drain and run under cold water to stop cooking.
Cut into 1 1/2 inch - 2 inch pieces, if desired; set aside.
Combine the red radish, red onion, and red pepper (hey, all the red stuff!)
and sprinkle with the salt.
Stir to combine.
Strain for 30 minutes over a.
bowl or into the sink (liquid is discarded).
After the 30 minutes, rinse under cold water and shake the strainer a few times to lose some of that water.
Let drain another 5 minutes or so.
Meanwhile, heat cider vinegar and sugar in a small saucepan, over medium heat just until sugar is dissolved.
Add oil and stir; set aside.
In a large bowl, combine garbanzo beans, zucchini, and drained and strained vegetables.
Pour vinegar mixture over and mix.
Cover and refrigerate overnight.
In the morning stir and recover.
It will be ready by lunchtime!","url":"https://recipe.bluelayer.org/recipe/31603/two-bean-salad"},{"id":"31589","title":"Lemonade Fried Chicken","ingredients":"lemonade, frozen concentrate, white, prepared with water
water, bottled, generic
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
oil, olive, salad or cooking
butter, without salt","directions":"Mix lemonade concentrate and water in a small bowl.
Pour over chicken in larger bowl.
Refrigerate 2 hours or longer.
Drain chicken and reserve liquid.
Mix together the flour, salt, and pepper in a small paper bag.
Add well-drained chicken, one piece at a time, and shake to coat evenly.
Heat oil in large skillet over moderate heat.
Add floured chicken; cook until evenly browned, turning pieces over carefully.
Remove chicken and arrange in a single layer in a shallow baking pan.
Brush chicken with melted butter; add reserved lemonade.
Bake in preheated 350-degree oven uncovered about 1 hour, basting chicken with lemonade from pan every 15 minutes.
About 15 minutes before chicken is done, drain off excess juice from pan.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/31589/lemonade-fried-chicken"},{"id":"31575","title":"Low-fat Cream of Asparagus Soup","ingredients":"asparagus, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, garlic powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, spring or scallions (includes tops and bulb), raw
salt, table
spices, pepper, black","directions":"Take one asparagus spear, hold at both ends, and bend it until it breaks.
Use the broken spear as a guide and cut the remaining spears to approximately the same length, discarding the large ends.
Slice asparagus spears in 1 inch lengths.
You should have about 2 cups of asparagus pieces.
Cook the asparagus pieces in a small amount of boiling water for 10 minutes or until tender.
Drain well.
While asparagus cooks, place (unmelted) butter, flour, and garlic into a blender container.
Top with cooked asparagus, then add all remaining ingredients and blend until smooth.
Pour into saucepan and heat gently until soup thickens.
I like to use thinly sliced green onion tops, low-fat sour cream and a couple of croutons for a garnish.","url":"https://recipe.bluelayer.org/recipe/31575/low-fat-cream-of-asparagus-soup"},{"id":"31572","title":"Frozen Mud Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt
ice creams, chocolate
spartan, real semi-sweet chocolate baking chips,","directions":"Mix cookie crumbs and sugar, add butter, mix well.
Press into bottom and up sides of 9in pie plate.
Carefully spoon half the ice cream into crust.
Drizzle with half the chocolate syrup.
Swirl with a knife.
Carefully top with remaining ice cream.
Drizzle with remaining syrup.
Swirl with a knife.
Cover and freeze until serving.","url":"https://recipe.bluelayer.org/recipe/31572/frozen-mud-pie"},{"id":"31567","title":"Valentines Day Linzer Heart Cookies","ingredients":"nuts, almonds
salt, table
sweetener, syrup, agave
oil, olive, salad or cooking
vanilla extract
jams and preserves, apricot","directions":"In a large bowl, combine almond flour and salt.
In a smaller bowl, combine grapeseed oil, agave and vanilla.
Stir wet ingredients into dry.
Chill dough in freezer for 30 minutes.
Between 2 pieces of parchment paper, roll out dough 1/4 to 1/8 inch thick.
Use a cookie cutter to cut out 2 hearts of the same size.
Take a smaller heart cookie cutter to cut out the center of one of the hearts.
Press your thumb into the solid heart to make an indentation, then fill this spot with jam.
Place the hollow heart on top of the jam covered heart.
Bake hearts at 350 degrees on a parchment lined baking sheet for 5-7 minutes until brown around the edges.
Cool and Serve.","url":"https://recipe.bluelayer.org/recipe/31567/valentines-day-linzer-heart-cookies"},{"id":"31565","title":"Spicy Korean Kimchi","ingredients":"cabbage, raw
salt, table
water, bottled, generic
water, bottled, generic
spices, garlic powder
spices, ginger, ground
onions, spring or scallions (includes tops and bulb), raw
peppers, sweet, green, raw
sugars, granulated
salt, table","directions":"SEPARATE THE LEAVES AND SPRINKLE them with the salt.
Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight.
Rinse the cabbage well and squeeze out the excess liquid.
Boil the water and pour over the pickling mixture.
Mix well and combine with the cabbage leaves.
Put the leaves with the pickling mixture into a large glass bowl.
You may have to cut the leaves in half to make them fit.
Cover the kimchi with plastic wrap and leave in a cool place for about 2 days.
Drain and cut the leaves into bite-size pieces.
Pack into a glass jar until ready to serve.","url":"https://recipe.bluelayer.org/recipe/31565/spicy-korean-kimchi"},{"id":"31551","title":"Vanilla Wafer Or Chocolate Cookie Crust Recipe","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt","directions":"Crush cookies in plastic bag with rolling pin.
Mix all ingredients and press into pie plate.
Refrigerate45 min or possibly bake at 375 degrees for 8 min.","url":"https://recipe.bluelayer.org/recipe/31551/vanilla-wafer-or-chocolate-cookie-crust-recipe"},{"id":"31540","title":"Herb Cheese Pretzels","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
spices, garlic powder
spices, basil, dried
spices, rosemary, dried
spices, oregano, dried
butter, without salt
cheese, cheddar
water, bottled, generic","directions":"Mix the flour, parmesan cheese, garlic powder, basil, rosemary, and oregano in a large bowl.
Cut butter into small cubes, and add to flour mixture.
Use a pastry blender or 2 knives to cut the butter into the flour; continue until mixture resembles fine crumbs.
Stir in cheese.
Sprinkle water, 1 tablespoon at a time, over the flour mixture; mix lightly until dough is evenly moist and clings together.
You may not use all of the water.
Shape dough into a disc, and divide into 12 equal pieces.
Wrap in plastic wrap, and refrigerate until firm.
Preheat an oven to 425 degrees F (220 degrees C).
On a floured surface, roll one piece of dough at a time into an 11 inch long roll.
To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top.
Twist ends once, and lay over bottom of circle.
Place on greased baking sheets.
Place pretzels, 2 inches apart, on an ungreased baking sheet.
Bake in preheated oven for 12 to 15 minutes, or until golden brown.
Cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/31540/herb-cheese-pretzels"},{"id":"31527","title":"Sunflower Granola Bars","ingredients":"oats
seeds, sunflower seed kernels, dried
seeds, flaxseed
oil, corn, peanut, and olive
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
peanut butter, smooth style, without salt
butter, without salt
sugars, granulated
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vanilla extract
leavening agents, baking soda","directions":"Preheat the oven to 325*F. Lightly grease a 8\" square baking pan.
In a large mixing bowl, combine the oats, sunflower seeds, flaxseeds, pistachios, raisins, and coconut in a large bowl.
Set aside.
In a saucepan, combine maple syrup, peanut butter, butter, and sugar.
Cook over medium heat, stirring constantly, until the sugar is desolved and the mixture is smooth.
Stir in the apple juice, vanilla, and baking soda, and remove from heat.
Pour into the oats mixture and stir until well combined.
Transfer the mixture into the prepared pan.
Place a piece of plastic wrap on top and top with another pan or a book that will fit inside the baking pan to weigh it down.
Use your hands to press down on the weight firmly and evenly so that the mixture spreads evenly in the pan.
Remove the weight and the plastic wrap and bake for 20 minutes.
Cool to room temperature, then cover and refrigerate until firm.
Use a sharp knife to cut into 12 bars and store them in the refrigerator for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/31527/sunflower-granola-bars"},{"id":"31522","title":"Southern Apple Crisp","ingredients":"apples, raw, with skin
sugars, brown
spices, nutmeg, ground
sugars, granulated
nuts, pecans
lemon juice, raw
spices, cinnamon, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
oats","directions":"Peel, core and chop apples.
Toss in a bowl with lemon juice to prevent darkening.
In another bowl, combine brown sugar, cinnamon and nutmeg.
Stir into apples and set aside.
In another bowl, combine flour, sugar and oats.
Cut butter in pieces and cut into flour mixture until it looks like crumbs.
Stir in nuts.
Butter a 10 x 7 baking dish.
Spread apples evening in dish and then sprinkle with crumb mixture.
Bake at 375 for 30-45 minutes or until apples are tender and topping is lightly brown.
Serve warm with vanilla bean ice cream!","url":"https://recipe.bluelayer.org/recipe/31522/southern-apple-crisp"},{"id":"31507","title":"My Onion \"Fried\" Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
delallo, italian seasoned breadcrumbs,
spices, paprika
salt, table
cream, sour, cultured","directions":"Remove skin from chicken.
On wax paper, combine onions and next three ingredients.
Brush chicken pieces with sour cream.
Coat with onion mixture.
In a 9 X 13 baking dish arrange chicken.
Bake in 350 degree oven till chicken is no longer pink in the center and coating is nicely browned.","url":"https://recipe.bluelayer.org/recipe/31507/my-onion-fried-chicken"},{"id":"31498","title":"Crispy Baked Barbecue Chicken","ingredients":"delallo, italian seasoned breadcrumbs,
sugars, brown
spices, chili powder
spices, garlic powder
mustard, prepared, yellow
celery, raw
spices, pepper, red or cayenne
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt","directions":"Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, celery seed and cayenne.
Season each chicken piece with salt and pepper.
Roll in the melted butter, then into the crumb mixture to coat.
Arrange skin side up in a shallow baking pan, making sure that pieces don't touch.
Sprinkle with any remaining crumbs and bake at 375*F for 50 minutes.","url":"https://recipe.bluelayer.org/recipe/31498/crispy-baked-barbecue-chicken"},{"id":"31497","title":"Apple Blackberry Pie","ingredients":"apples, raw, with skin
blackberries, raw
sugars, brown
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Combine apples an blackberries.
Combine brown sugar, cornstarch, cinnamon and nutmeg.
Add to the fruit mixture and toss to coat.
Pour into a 9-inch crust.
Cover edges loosely with foil.
Bake at 450F for 10 minutes.
Remove foil.
Bake another 40-50 minutes longer at 350F or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/31497/apple-blackberry-pie"},{"id":"31491","title":"Texas Ranch Chicken","ingredients":"oil, olive, salad or cooking
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, ranch dressing, regular
cheese, mozzarella, low sodium","directions":"Preheat oven to 350 degrees F (175 degrees C).
Spread the olive oil in a 9x13 inch baking dish.
Arrange chicken in the dish, and cover with the dressing.
It's best to place chicken pieces close together so that the cheese and the dressing do not burn on the bottom of the pan.
Bake for 20 minutes in the preheated oven.
Remove from heat, top with mozzarella cheese, and return to the oven.
Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear.","url":"https://recipe.bluelayer.org/recipe/31491/texas-ranch-chicken"},{"id":"31488","title":"Cheddar Cheese Krispies","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
sauce, ready-to-serve, pepper, tabasco
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cream butter and cheese together until well blended.
Add Flour, salt and Tabasco and knead until well blended.
Knead in the Rice Krispies.
Make tiny balls out of teaspoon amounts of dough.
Place on an ungreased cookie sheet and press down with fork until each teaspoon of dough is round and approximately 1/4 inch thick.
Bake in preheated oven at 400F for 10 to 12 minutes.
Remove to rack to cool.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/31488/cheddar-cheese-krispies"},{"id":"31482","title":"Chicken Pot Pie Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
carrots, raw
potatoes, raw, skin
peas, green, frozen, unprepared
butter, without salt
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
spices, garlic powder","directions":"To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
In sauce pan melt margarine or butter.
Blend in flour, chicken bouillon, garlic and pepper.
Cook until mixture is smooth and bubbly; gradually add milk.
Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
Serve in bread bowls or over cornbread.
NOTE: Cook time does not include time for individual ingredients, soup only.","url":"https://recipe.bluelayer.org/recipe/31482/chicken-pot-pie-soup"},{"id":"31471","title":"Ricardos Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cranberries, dried, sweetened
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Preheat oven to 400F / 200C .
Oven rack in middle position.
Line a cookie sheet with parchment or baking paper.
Using a food processor- combine the flour, sugar, baking powder and salt.
Add the butter and pulse until all of the butter pieces are pea sized.
Add the buttermilk and pulse just long enough to moisten the flour.
Transfer the scone mixture to a bowl and fold in the cranberries.
Do not overmix.
On a floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2cm) thick.
Using a 2 inch (5cm) cookie cutter, cut the dough into rounds.
Arrange the scones on the baking sheet, leaving space between each one.
Glaze- brush the scones with buttermilk and sprinkle with sugar.
Bake until golden brown, 15 - 20 minuts.
Let cool on a rack until ready to serve.
You can freeze the scones.","url":"https://recipe.bluelayer.org/recipe/31471/ricardos-cranberry-scones"},{"id":"31469","title":"Molasses Taffy - Civil War Food","ingredients":"molasses
sugars, brown
water, bottled, generic
butter, without salt
leavening agents, baking soda
salt, table","directions":"Combine molasses, sugar and water in a heavy saucepan.
Cook over low heat, stirring frequently until candy thermometer reads 272 degrees (125 C.) or until a small amount of the mixture cracks when dropped in cold water.
Remove from heat and add butter, soda and salt.
Stir just enough to blend.
Pour into a large, shallow, butttered pan and allow to stand until cool enough to handle.
Butter your fingers and gather the taffy into a ball.
Pull the candy, using your fingertips until it is firm and light yellow in color.
Stretch out into a long rope, twist slightly and cut with scissors into one inch pieces.
If not used at once, wrap in waxed paper.
Makes about 4 dozen pieces.","url":"https://recipe.bluelayer.org/recipe/31469/molasses-taffy-civil-war-food"},{"id":"31460","title":"Sig's Garlic and Lemon Chicken Kebabs with a garlic dip","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
lemon juice, raw","directions":"cut chicken into one inch or 2.5cm pieces;place in a bowl with combined crushed garlic,juice,oil and the salt.
Cover tightly,turning occasionally and refrigerate for at least 3hours or overnight.
thread on long metal skewers and cook on preheated grill or bbq until browned all over serve with a warm bread
for garlic sauce blend or process garlic,egg yolk the water and juice until combined.
whilst blender is still running gradually pour in the oil and process until thick.
serves 4and makes about 350 ml garlic sauce","url":"https://recipe.bluelayer.org/recipe/31460/sigs-garlic-and-lemon-chicken-kebabs-with-a-garlic-dip"},{"id":"31457","title":"Polynesian Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
pineapple, raw, all varieties
sugars, brown
spices, garlic powder
vinegar, cider
soy sauce made from soy (tamari)
molasses
soup, chicken broth or bouillon, dry","directions":"Place pork roast in slow cooker.
Combine jam, brown sugar, garlic, vinegar, soy sauce, molasses and chicken broth.
Mix well.
Pour over roast.
Cover and cook on low for 8 hours.
Remove roast and sauce from slow cooker.
Allow to cool.
Place cooled roast and sauce in freezer bag.
Label and freeze.
To serve: thaw.
Heat roast and sauce until hot and bubbly.
Pull roast into serving pieces (or shred) and serve sauce over rice.","url":"https://recipe.bluelayer.org/recipe/31457/polynesian-pork-roast"},{"id":"31449","title":"Bacon Toffee II","ingredients":"bacon, meatless
butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
vanilla extract","directions":"Put all the ingredients except the bacon into a large, heavy saucepan over medium-high heat.
Go with a larger pot than you think youll need because the toffee has a tendency to boil up the sides.
You really dont want that to happen.
Have you ever had hot toffee on your skin or tried to clean it off the stove?
Dont go there.
Bring to a boil, stirring frequently.
Cook until the mixture hits 300F on a candy thermometer.
This goes fast once you hit about 200F, so dont walk away from the pan.
You will regret it if you do.
Trust me and the big, sooty, burned sugar mess I had to clean up once.
Once the toffee mixture hits 300F, stir the crispy bacon in and pour immediately into the prepared pan.
Use a silicone or offset spatula to gently spread the toffee into an even layer.
And do not, no matter how BADLY you want to, lick that spatula if you want to keep your tongue.
Again, I ask you to trust me here!
Allow to rest at room temperature until the toffee has cooled and firmed completely.
When completely cool, break into pieces with your hands.
Store, refrigerated, in a zipper top bag in the back of the fridge to discourage people from snitching it when they think youre not looking.
One comment on the blog: \"As if this recipe wasnt already decadent enough, I just topped my bacon toffee with dark chocolate & cayenne-dusted pecans.
its obscenely good.
Talk about a new guilty pleasure!
\".","url":"https://recipe.bluelayer.org/recipe/31449/bacon-toffee-ii"},{"id":"31423","title":"Trick-Or-Treat Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
pretzels, soft, unsalted
sugars, brown
butter, without salt
syrups, corn, light
salt, table
leavening agents, baking soda
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d
corn, sweet, white, raw","directions":"Heat oven to 200F.
Combine popcorn and pretzels in large roasting pan; set aside.
Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan.
Cook over medium heat, stirring occasionally, 18-20 minutes or until mixture comes to a full boil.
Continue cooking, stirring occasionally, 3-5 minutes or until small amount of mixture dropped into ice water forms a soft ball or candy thermometer reaches 240F.
Remove from heat; stir in baking soda.
Pour mixture over popcorn and pretzels; sprinkle with peanuts.
Stir until all popcorn is coated.
Bake 20 minutes; stir.
Continue baking 20 minutes.
Stir in chocolate pieces and candy corn.
Continue baking 5 minutes.
Immediately spread onto waxed paper to cool.
Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/31423/trick-or-treat-caramel-corn"},{"id":"31419","title":"Grandma Nancy's Apricot Almond Granola","ingredients":"oats
nuts, almonds
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked
nuts, walnuts, english
raisins, seeded
honey
butter, without salt","directions":"Preheat oven to 315 degrees F (157 degrees C).
Line a baking sheet with parchment paper or aluminum foil.
Stir oats, almonds, cranberries, apricots, walnuts, and raisins together in a bowl.
Whisk honey and butter together in a bowl.
Drizzle honey mixture over oat mixture; toss to coat.
Spread oat mixture in a single layer on the prepared baking sheet.
Bake granola in the preheated oven until lightly browned, 20 to 25 minutes; cool in pan and break into pieces.","url":"https://recipe.bluelayer.org/recipe/31419/grandma-nancys-apricot-almond-granola"},{"id":"31407","title":"Cherry Pie Filling","ingredients":"cherries, sweet, raw
sugars, granulated
cornstarch","directions":"Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes.
Stir often.
In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine.
Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.","url":"https://recipe.bluelayer.org/recipe/31407/cherry-pie-filling"},{"id":"31405","title":"Herbed Green Bean Casserole","ingredients":"delallo, italian seasoned breadcrumbs,
spices, basil, dried
salt, table
spices, pepper, black
spices, thyme, dried
spices, oregano, dried
parsley, fresh
spices, garlic powder
cheese, parmesan, hard
oil, olive, salad or cooking
beans, snap, green, raw","directions":"Preheat oven to 350 degrees F.
If using fresh beans, rinse them & cut them into 3\"-to'4\" pieces, before steaming them for about 15 minutes, or until they are only slightly crisp.
Set beans aside.
In a large bowl whisk together breadcrumbs (I use crumbs from winter wheat or cracked wheat bread), basil, salt, pepper, thyme, oregano, parsley, garlic powder & Parmesan cheese.
Add vegetable oil to crumb mixture & stir well, before setting aside 2 tablespoons of the crumb mixture for topping the casserole.
In an ovenproof dish, combine green beans & crumb mixture, then sprinkle with reserved crumb mixture.
Bake about 30 minutes or until top is golden & crispy.","url":"https://recipe.bluelayer.org/recipe/31405/herbed-green-bean-casserole"},{"id":"31402","title":"Sweet Rolls With Peanut Butter Filling (bread Machine)","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
butter, without salt
leavening agents, yeast, baker's, active dry
butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
butter, without salt
sugars, granulated
peanut butter, smooth style, without salt
oil, corn, peanut, and olive","directions":"Put dough ingredients into bread machine in recommended order for your machine.
Program for Dough cycle.
Turn out dough onto a floured surface.
Roll into a 10 by 12 inch rectangle for large (10 by 10 for regular).
Spread butter over dough, followed by peanut butter.
Sprinkle with sugar and then chopped peanuts.
Roll dough up lengthwise and seal seam by pinching dough together.
Slice into 1 inch pieces, 12 for large& 8 for regular.
Place in a greased pan one inch apart.
Let rise till doubled, about one hour.
Bake at 375 degrees for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/31402/sweet-rolls-with-peanut-butter-filling-bread-machine"},{"id":"31401","title":"Not so Sweet Sweet Potato Casserole","ingredients":"sweet potato, raw, unprepared
butter, without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid
salt, table
spices, pepper, black
cheese, gruyere
parsley, fresh","directions":"Preheat oven to 375F.
Bake potatoes whole, in their skins on a foil lined jelly roll pan until they are soft when pierced with a fork (about 1-1 1/4 hours, depending on the actual size of your potatoes).
Remove from oven and let cool until you can handle them, then peel off the skins.
Mash the potatoes along with butter, cider, salt and pepper, until smooth enough to your liking.
Grease an oval baking dish (about 2-2 1/2 quart size) and spoon the mashed potatoes into the dish.
Sprinkle with the shredded cheese and bake at 375F for about 30 minutes, uncovered, or until heated through and the cheese is melted.
Sprinkle parsley over the top and serve.
MAKE AHEAD TIP: You can make the mashed potatoes in advance and freeze them up to 1 month.
When ready to serve them, thaw completely, place into the baking dish as described above, top with cheese, and bake at 350F for about 40 minutes, then sprinkle with parsley before serving.","url":"https://recipe.bluelayer.org/recipe/31401/not-so-sweet-sweet-potato-casserole"},{"id":"31395","title":"Grilled Buttermilk Chicken","ingredients":"milk, buttermilk, fluid, cultured, lowfat
shallots, raw
spices, garlic powder
salt, table
sugars, granulated
spices, cumin seed
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin and pepper.
Rinse chicken parts and pat dry; trim off excess fat and submerge chicken into buttermilk brine; cover and chill for at least 4 hours or up to 1 day.
Lift chicken from brine; discard the brine; wipe excess from chicken with paper towels.
Grill chicken over medium coals or medium heat on a gas grill; close lid and cook, turning frequently, until browned on both sides and no longer pink at the bone, about 30-40 minutes depending on the size of your chicken pieces.","url":"https://recipe.bluelayer.org/recipe/31395/grilled-buttermilk-chicken"},{"id":"31392","title":"Toaster Biscuits","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"In a small bowl, dissolve yeast and sugar in warm water.
Let stand until creamy, about 10 minutes.
To make crumpet rings, cut aluminum foil into 7x12 inch pieces.
Fold in half lengthwise and then in thirds, making 6 layers.
Form into a 3 1/2 inch diameter circle and tape shut on the outside.
In a large bowl, mix together flour and salt.
Stir in the milk, oil and yeast mixture.
Beat well until smooth.
Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes.
Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
Heat a griddle or frying pan over medium low heat.
Sprinkle cornmeal on the griddle and place the rings on the griddle.
Deflate the batter by stirring.
Pour 1/4 cup of batter into each ring.
Cook slowly for about 10 minutes or until pale brown.
Carefully remove the rings and turn the biscuits over.
Bake on second side about 8 minutes or until light brown.
Transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/31392/toaster-biscuits"},{"id":"31388","title":"Peach Or Strawberry Glaze For Pie Recipe","ingredients":"sugars, granulated
corn, sweet, white, raw
syrups, corn, light
strawberries, raw
water, bottled, generic","directions":"Combine sugar, corn starch, corn syrup and water in saucepan bring to boil stirring constantly till clear and thickened.
Add in gelatin stirring till dissolved.
Cold then pour over fruit in pie shell then Cold Whip on the top.","url":"https://recipe.bluelayer.org/recipe/31388/peach-or-strawberry-glaze-for-pie-recipe"},{"id":"31387","title":"Vanilla-Honey Almond Milk","ingredients":"nuts, almonds
water, bottled, generic
honey
vanilla extract","directions":"Place almonds and enough water to cover by 1-inch in a medium sized bowl; cover and let it sit overnight.
Drain and rinse almonds well in a colander.
Blend almonds and 4 cups water on high in a powerful blender (I used my Vitamix) until well-processed, about 1 minute.
Pieces of fiber will remain throughout.
Strain almond-mixture through a nut-milk bag or cheesecloth into a separate bowl or container, squeezing to extract as much juice as possible.
Return almond milk to blender and add honey and vanilla.
Blend on low to combine for about 30 seconds.
Store in refrigerator.
Best used within 4 days.","url":"https://recipe.bluelayer.org/recipe/31387/vanilla-honey-almond-milk"},{"id":"31386","title":"\"hityl?\" Cinnamon Candy Sauce","ingredients":"spices, cinnamon, ground
water, bottled, generic","directions":"Put water & cinnamon candies in a small saucepan over med heat.
When the candies begin to melt, reduce heat & simmer till candies are fully melted & a has sauce formed.
Stir constantly & add water (or more candies) as desired, but don't get the sauce too thin.
Done!
NOTE: You can add 2 tbsp of real honey or a good maple syrup for a more syrup sauce -- or you can make a buttery version & melt the candies in butter over very low heat.
SERVING OPTIONS: Add sweet cinnamon flavor to your hot tea, coffee, apple juice, oatmeal, rice pudding, yoghurt or favorite smoothie & butter cream icing -- Use pastry brush to add sauce to breads, cinnamon toast or French toast -- Drizzle over vanilla ice cream!
-- Make a kid pleaser cheese ball or spread for graham crackers using cream cheese & crushed Nestles Crunch candy bars -- Mix w/cream cheese & drained crushed pineapple to put on a biscuit, bagel, English muffin or breakfast/dessert tortilla wrap & pinwheels -- Use as glaze for cakes -- Mix w/melted butter & add to your favorite apple crisp, pie or 1 of those prepare the nite before & bake French toast dishes -- Give as a food gift -- Take along on your next camping trip -- See what I mean?
The options are endless!
Somebody stop me!
I'm outta control here!","url":"https://recipe.bluelayer.org/recipe/31386/hityl-cinnamon-candy-sauce"},{"id":"31379","title":"Apple Crisp","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
nuts, walnuts, english
butter, without salt","directions":"Preheat oven to 350.
To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
Sprinkle the entire mixture over the apples.
Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute.
for a large crisp and 1 hour for individual crisps.
Cool slightly before serving.
You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
Serve with heavy cream or a scoop of vanilla ice cream.
Serves six.","url":"https://recipe.bluelayer.org/recipe/31379/apple-crisp"},{"id":"31362","title":"Roasted Celery Root","ingredients":"celery, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 425 F.
Trim and peel celery root and cut into 1-inch pieces.
In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
Stir celery root and reduce temperature to 375 F. Transfer pan to lower third of oven if cooking loin.
Roast celery root, stirring after 30 minutes, 1 hour more.","url":"https://recipe.bluelayer.org/recipe/31362/roasted-celery-root"},{"id":"31351","title":"Chef Joey's Oatmeal, Fruit & Nut Bars","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
oats
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
raisins, seeded
jams and preserves, apricot","directions":"Preheat oven to 375'F.
Lightly spray a 8x8 inch square baking dish with oil.
Cream the margarine and brown sugar together until well blended.
Stir in the oats, flour and toasted chopped hazelnuts.
Mix well.
Remove one cup of this mixture and set aside.
Press the remaining mixture into the bottom of your prepared pan.
Try to get it as even as you can.
Mix the raisins and preserves well.
Spread this mixture on top of the oat mixture leaving a 1 inch border around the edges without any raisin mixture.
Sprinkle the reserved oat mixture on top of the fruit and press down lightly.
Bake for 25-30 minutes until the top is golden.
Cool these for about 10 minutes.
Then, with a wet, sharp knife cut the squares into 16 pieces.
Dip the knife in water every time you cut, this is sticky.
Let the squares cool and cut again before removing.
These are delicious warm or cold and would be great with a dollop of non-dairy whipping cream or some vanilla soy ice cream.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/31351/chef-joeys-oatmeal-fruit-nut-bars"},{"id":"31333","title":"5 Cup Slice","ingredients":"raisins, seeded
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 200C/400F.
Grease and line a 20 x 30 cm lamington/sponge roll tin with baking paper.
Make sure the paper extends up and over the sides.
Sprinkle the pan evenly with sultana, chocolate bits, peanuts and coconut.
Drizzle the condensed milk over the top.
Cover with a piece of greased foil and bake in the oven for 20 minutes.
Reduce heat to 180C/350F, remove the foil and bake for about 15 minutes until golden and firm.
Remove from oven and cool completely in the pan.
Drizzle with the melted chocolate and allow to set.
Remove and slice to serve.","url":"https://recipe.bluelayer.org/recipe/31333/5-cup-slice"},{"id":"31329","title":"Yorkshire Tea Cake","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, powdered
currants, zante, dried
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift flour and sugar into bowl and rub in butter.
Add sugar and currants, tossing together lightly.
Blend yeast with milk.
Add all at once to dry ingredients, mixing together until dough is firm.
Knead for 10 minutes or until dough is smooth and elastic.
Cover and leave to rise for 10 minutes.
Knead well again, dividing into 6 pieces, then roll into 6\" rounds.
Cover and leave to rise until almost double in size.
Bake just above centre of preheated 400F oven for 20 minutes.
To serve, split open and spread thickly with butter (Can be split open and toasted before buttering).","url":"https://recipe.bluelayer.org/recipe/31329/yorkshire-tea-cake"},{"id":"31321","title":"Naan","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
yogurt, greek, plain, nonfat","directions":"Mix together flour, baking powder and salt.
Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
Take the dough out and cut it into 10 equal pieces.
Form each into a ball and press the balls flat into round discs.
Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.
Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).
It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
Remove naan from the oven and brush it lightly with melted butter if you like.
Continue this way with all the dough, stacking the breads into a napkin-lined basket.
Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/31321/naan"},{"id":"31309","title":"Foolproof Pie Dough (With Vodka!?)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
alcoholic beverage, distilled, vodka, 80 proof
water, bottled, generic","directions":"Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
Empty mixture into medium bowl.
Sprinkle vodka and water over mixture.
With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
Divide dough into two even balls and flatten each into 4-inch disk.
Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.","url":"https://recipe.bluelayer.org/recipe/31309/foolproof-pie-dough-with-vodka"},{"id":"31308","title":"Some 'Berry' Good Fruit Dip Ideas!","ingredients":"cheese, parmesan, hard
syrups, sugar free
orange juice, raw","directions":"Beat all ingredients together, adding more orange juice if needed to thin sauce.
Makes 2 cups.
Fruit Dip: 1 cup plain yogurt 3 tbsp.
icing sugar 1/2 tsp.
grated lemon peel Stir ingredients together.
Makes 1 cup.
Caramel Fruit Dip: 1 cup sour cream 1 tbsp.
brown sugar 1 tbsp.
Kahlua Combine all ingredients.
Add more brown sugar if you want to omit Kahlua.
Makes 1 cup.
Chocolate-dipped Fruit: 2/3 cup semisweet chocolate chips 1 tbsp.
parowax (cut into bits to measure) Heat chocolate chips and wax in top of double boiler or pan over hot water.
Stir until smooth and remove from heat.
Return mixture to heat as chocolate cools.
Dip fruit (strawberries, Mandarin orange slices, pineapple chunks, clusters of seedless grapes) into mixture, covering about 2/3 of each piece.
Place on undipped end to cool or lay on a piece of waxed paper.
Chill until about one hour before ready to serve, when fruit should be placed at room temperature.
HINT: The drier the fruit, the better the results.","url":"https://recipe.bluelayer.org/recipe/31308/some-berry-good-fruit-dip-ideas"},{"id":"31307","title":"Tiger Swirl Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line a 17-by 11-inch rimmed baking sheet with parchment paper.
In a bowl set over a saucepan of steaming, not boiling, water, melt white chocolate.
Add peanut butter, stirring until blended and creamy.
Pour onto prepared baking sheet.
Smooth with offset spatula to edges of baking sheet.
In same bowl, set over lightly simmering water, melt bittersweet chocolate.
Drizzle over white chocolate.
Using the tip of a knife, swirl chocolates to create a marble effect.
Refrigerate (this is an exception to the refrigeration rule) until firm, for 30 minutes.
Break into pieces.
Wrap carefully in plastic wrap and place in an airtight container and store in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/31307/tiger-swirl-fudge"},{"id":"31301","title":"Easy BAKER'S Chocolate Curls","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"Microwave chocolate on microaveable plate on HIGH 5 sec.
or just until you can smudge chocolate with your thumb.
Hold chocolate, bottom-side up, firmly between thumb and fingers of one hand.
Slowly pull vegetable peeler over bottom of chocolate with other hand, allowing a thin layer of chocolate to curl as it is peeled off the chocolate piece.
For shorter curls, pull vegetable peeler over one of the narrow sides of chocolate.
Refrigerate until ready to use.
Use wooden toothpick to pick up curls and arrange them on top of dessert as desired.","url":"https://recipe.bluelayer.org/recipe/31301/easy-bakers-chocolate-curls"},{"id":"31299","title":"Blackened Catfish","ingredients":"fish, catfish, channel, wild, raw
oil, olive, salad or cooking
spices, garlic powder
spices, onion powder
salt, table
spices, pepper, black
spices, pepper, black
spices, pepper, red or cayenne
spices, thyme, dried
spices, paprika
spices, oregano, dried","directions":"Place the fish fillets in a large bowl and drizzle olive oil over them, let stand for 30 minutes.
Combine spices in a 9-inch pie plate.
Heat a cast iron skillet upside down over high heat for 5 to 10 minutes or until very hot.
Turn on vent fan during cooking to eliminate smoke.
Using a hot pad, turn pan right side up.
Remove fish fillets from oil and drain.
Dip each fillet into seasonings and coat each side evenly.
Put fillets in hot skillet and cook 2 to 3 minutes per side, turning only once.","url":"https://recipe.bluelayer.org/recipe/31299/blackened-catfish"},{"id":"31291","title":"Pecan Pie Bars With Shortbread Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
nuts, pecans
butter, without salt
sugars, brown
honey
cream, whipped, cream topping, pressurized","directions":"Set oven to 350 degrees, set oven rack to second-lowest position.
Butter a 13 x 9-inch baking pan.
For the crust: In a processor blend all ingredients until mixture begins to form small clumps.
Sprinkle the mixture into prepared baking pan.
Lightly press the mixture down with a spatula (do not pat down too much).
Bake in the second-lowest oven rack for 20 minutes until golden.
Meanwhile prepare the filling/topping: In a heavy saucepan melt butter and stir in brown sugar, honey and whipping cream; simmer mixture for about 1 minute, stirring occasionally.
Stir in chopped pecans.
Pour the pecan mixture over hot shortbread crust and spread evenly in the pan.
Bake on the second-lowest oven rack for about 20-22 minutes.
Cool completely in the pan.
*NOTE* these bars will cut better if refrigerated.","url":"https://recipe.bluelayer.org/recipe/31291/pecan-pie-bars-with-shortbread-crust"},{"id":"31289","title":"Blt Dip Recipe","ingredients":"bacon, meatless
tomatoes, red, ripe, raw, year round average
cheese, parmesan, hard
salad dressing, mayonnaise, regular
cream, sour, cultured
cheese, feta
spices, basil, dried
vinegar, balsamic","directions":"Combine ingredients in a food processor.
Process till just slightly chunky.
Refrigerate2-3 hrs.
Spread over a serving plate or possibly large pie plate.
Just before serving, sprinkle finely minced lettuce on top.
If you like, add in additional diced tomatoes (well liquid removed) and a few green onions thinly sliced.
Serve with homemade sour dough bread croutons and shredded wheat crackers.","url":"https://recipe.bluelayer.org/recipe/31289/blt-dip-recipe"},{"id":"31265","title":"Whole-Grain (Almost) Fat-Free Vegan Pumpkin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
pumpkin, raw
pumpkin, raw
soymilk, original and vanilla, unfortified
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, olive, salad or cooking
molasses","directions":"Preheat oven to 400F, and put baking cups in a twelve-muffin tin.
(Lightly grease tins if you don't have baking cups).
Combine flour, sugar, baking powder, and pumpkin pie spice.
Whisk pumpkin, soy milk, applesauce, oil, and molasses in a separate bowl.
Add wet ingredients to dry ingredients.
Fill baking cups almost full.
Bake 18-20 minutes.
Muffins are ready when knife inserted in muffin comes out clean.","url":"https://recipe.bluelayer.org/recipe/31265/whole-grain-almost-fat-free-vegan-pumpkin-muffins"},{"id":"31261","title":"Home Fries With Red, White, and Green Onions","ingredients":"potatoes, raw, skin
butter, without salt
oil, olive, salad or cooking
fresh red onions,
onions, raw
salt, table
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw","directions":"Steam the unpeeled whole potatoes until tender when pierced with a fork.
Let them cool, and refrigerate them until cold, at least 2 hours or up to 1 day.
Peel the potatoes and cut into 1/2-inch cubes.
In a large, heavy nonstick frying pan, melt 1 tablespoon of the butter with the oil over medium-high heat.
Add the potatoes, red onion, and white onion and toss to coat.
Saute, tossing every 3 or 4 minutes, until the potatoes are light brown and the onions are just beginning to brown, about 15 minutes total.
Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
Toss to blend.
Cook until the potatoes and onions are golden brown, about 5 minutes longer.
Add the green onions and remaining 1 tablespoon butter.
Toss until the butter melts and the green onions just wilt, about 1 minute.","url":"https://recipe.bluelayer.org/recipe/31261/home-fries-with-red-white-and-green-onions"},{"id":"31257","title":"Celery Salt","ingredients":"celery, raw
salt, table","directions":"Rinse well, all saved celery leaves and pieces.
Shake as much water off as possible, and dry with paper towels.
Turn oven on to 350 degrees.
When at temp, turn it off.
Put celery pieces and leaves on cookie sheet and put in oven.
Leave in closed over about 6-8 hours.
Check for dryness.
You can also use a dehydrator if you have one, or just leave them out on a plate between paper towels for a few days.
Take dried celery and put in grinder and grind until powder stage.
Pour in bowl and add salt.
I don't add as much as commercial brand celery salt.
I live a stronger celery taste to mine.
You can also use celery seeds and grind them up if you want.
Mix celery and salt together to your taste for saltiness.
I usually use about 4 parts ground celery to 2 parts salt.
Sea salt makes it saltier, to me, so I cut it back to 4 parts and 1-1/2 parts sea salt.","url":"https://recipe.bluelayer.org/recipe/31257/celery-salt"},{"id":"31211","title":"Slow-Baked Rice Pudding","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
sugars, powdered
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
salt, table
spices, nutmeg, ground
butter, without salt","directions":"Preheat oven to 300f.
Mix rice, sugar, milk vanilla and salt.
Pour into greased baking dish.
Bake 2 hours, stirring occasionally.
Sprinkle with nutmeg and dot with pieces of butter about 5 minutes before fully cooked.
Allow 10 minutes cooling time before serving.","url":"https://recipe.bluelayer.org/recipe/31211/slow-baked-rice-pudding"},{"id":"31198","title":"Individual Blackberry Walnut Crisps","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
vanilla extract
blackberries, raw
nuts, walnuts, english
oats
sugars, brown
seeds, flaxseed
oil, canola
salt, table
spices, cinnamon, ground","directions":"Preheat oven to 350 degrees F and spray four 7-ounce individual ramekins with non-stick spray.
For the filling, mix the flour, brown sugar, cinnamon, and vanilla together in a bowl.
Then add the blackberries.
Mix to combine and fill ramekins with the filling mixture.
In the same mixing bowl, add the ingredients for the crumble top and mix well to combine.
Evenly divide it between the 4 ramekins and pour on top.
Place ramekins on a foil-lined baking sheet.
Tear off a piece of foil large enough to place over the top of all 4 dishes.
Bake for 40 minutes.
For the last few minutes, you can remove the top piece of foil and broil the tops if desired.
Keep an eye on them!
Remove from heat and let cool for a few minutes.
Top with optional whipped cream and extra blackberries.
(And ice cream if you want!)","url":"https://recipe.bluelayer.org/recipe/31198/individual-blackberry-walnut-crisps"},{"id":"31189","title":"Homemade Caramels :)","ingredients":"sugars, granulated
syrups, corn, light
butter, without salt
cream, whipped, cream topping, pressurized
nuts, walnuts, english","directions":"Bring slow to a boil the sugar, corn syrup, butter and 1 cup of the half & half.
Then gradually stir in 1 more cup of cream.
Stir frequently as mixture begins to thicken.
then constantly stir as it darkens.
Cook to 254 degrees ( a little dropped into cold water forms a hard ball) I find this takes about an hour.
Pour into buttered cookie sheet with 1/2 cup broken nuts scattered over bottom.
Put in refrigerator until they begin to set and take out.
When cold, cut into squares.
Wrap individually in small pieces of saran wrap.","url":"https://recipe.bluelayer.org/recipe/31189/homemade-caramels"},{"id":"31186","title":"Homemade Tortillas (with all-purpose flour)","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Combine the all-purpose flour, olive oil and salt in a bowl.
Pour in the boiling water.
Stir with a rubber spatula.
Once it's cool enough to handle with your hands, bring the dough together and knead it on a working surface.
Once the dough becomes smooth, wrap it with plastic wrap and let it rest for 30 minutes at room temperature.
Divide the dough into 8 equal pieces and roll them out as thinly as possible.
Heat a skillet without any oil, and pan-fry both sides of the dough over medium heat.
Please note that if you cook over low heat, they will turn out crunchy and hard.
Serve them on the dinner table along with your favorite fillings.
Wrap them up and enjoy.
These tortillas have parsley in them.
To make two types from the original recipe, knead the dough first, divide the dough into two equal portions, then add 2 teaspoons of parsley to one portion of the dough.
Smaller sized tortillas are great also.
Wrap some feta cheese, tomatoes, and spinach.
Wrap some chili beans and vegetables.
You can enjoy them with a variety of fillings.
Wraps (Bake the filled tortillas in the oven)
Serve them up with falafel (chickpea croquettes
Or, with some Turkish eggplant salad
They also go perfectly with simmered dishes.
Serve them on an elegant appetizer plate.
They are perfect for parties, too.
Prepare many different kinds of fillings.
Wrap the ingredients and enjoy.
Have a tortilla party with homemade taco meat and salsa sauce.
Wrap whatever you like.
Make small tortillas and turn them into finger food.
I prepared tortillas with herbs kneaded into the dough, then wrapped up tuna and corn salad and had them for brunch.
Here's an appetizer with Turkish hummus andgruene sosse.
These pretty yellow tortillas are made by substituting half the flour with cornmeal.","url":"https://recipe.bluelayer.org/recipe/31186/homemade-tortillas-with-all-purpose-flour"},{"id":"31173","title":"Fruit Cobbler with Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping
goji berries, dried
sugars, granulated","directions":"Prep the biscuits: Mix flour, sugar, baking powder and salt in a bowl.
Add the cut up butter and crumble it into the flour with your hands until pea-sized.
Set aside about 2 teaspoons of the cream for later.
Pour in the rest of heavy cream into the flour and lightly mix in until the dough comes together.
Roll out dough onto a floured surface and lightly knead a couple of times until you can shape it.
Shape into a small roll.
Cut the dough into 4 equal pieces.
Cover with plastic wrap and set aside while preparing the fruit.
Preheat oven to 375F/190C.
Toss with sugar and flour.
(If your fruit is super sweet, you can leave it out, or if it's something tart like rhubarb, you probably want to add more).
Taste and add more sugar if desired.
Optionally sprinkled in some cinnamon or other sweet spices.
Pile fruit into a ceramic or glass baking dish.
For less juicy fruits like apples, add a tablespoon or two of water, so it doesn't dry out during baking.
Top with the biscuits and brush the biscuits with the bit of remaining cream set aside from earlier.
Bake for 35-50 minutes, or until the cream biscuits are golden brown and the fruit is bubbling.
Note: if the biscuits start to brown too much before the fruit is finished, lightly cover with a piece of aluminum foil during baking.
Serve warm, with whipped cream or ice cream if you like!","url":"https://recipe.bluelayer.org/recipe/31173/fruit-cobbler-with-cream-biscuits"},{"id":"31172","title":"Aunt Jennie's Pie Crust (With Oil)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Preheat oven to 425.
Mix together oil and milk.
Mix dry ingredients, whisk to combine.
Mix all ingredients well to form a soft dough.
Dampen table and put a strip of wax paper over the damp area.
Take 1/2 of dough and place another piece of waxed paper over the dough.
Roll to desired size and place in pie plate.
Roll the second crust.
Add desired fruit filling, canned or fresh.
Top with second pie crust.
Brush lightly with milk and sprinkle with sugar.
Make a few small slits with a knife.
Trim off excess dough.
cover with foil to prevent burning.
Bake for 20 minutes at 425, remove foil.
Reduce oven temperature to 400 and bake 20 minutes longer, until crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/31172/aunt-jennies-pie-crust-with-oil"},{"id":"31163","title":"Rich and Delicious Chicken Fat (for Salt-Flavored Ramen)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Cut the chicken skin into small pieces.
Heat a frying pan over low heat, and stir-fry the chicken skin.
When the fat starts to come out, transfer into a bottle.
I transferred it once every 10 minutes.
When the fat in the bottle starts to turn brown, it's done!
Sprinkle salt onto the crispy chicken skin to make it a delicious drinking appetizer.","url":"https://recipe.bluelayer.org/recipe/31163/rich-and-delicious-chicken-fat-for-salt-flavored-ramen"},{"id":"31161","title":"Kale Salad with Lemon, Parmesan and Breadcrumbs","ingredients":"wheat flours, bread, unenriched
oil, olive, salad or cooking
lemon juice, raw
kale, raw
cheese, parmesan, hard","directions":"Chop the French bread in a food processor until it is in rough crumbs.
You can also chop into small pieces if you dont have a small processor.
Heat 1 tablespoon of olive oil in a small pan.
Toss in the French bread crumbs and saute until they begin to brown.
Remove from heat and set aside.
In a small bowl, whisk together the lemon juice and remaining 4 tablespoons (or 1/4 cup) olive oil until well blended.
In a large bowl, toss together the kale, dressing, bread crumbs and Parmesan cheese.
Transfer to individual plates or serving dish and sprinkle with a little more cheese to serve.","url":"https://recipe.bluelayer.org/recipe/31161/kale-salad-with-lemon-parmesan-and-breadcrumbs"},{"id":"31160","title":"No Roll Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched
lemon juice, raw
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
margarine, regular, 80% fat, composite, stick, without salt
spices, pepper, black","directions":"CRUST: Place dry ingredients in 9 inch pie pan.
Add milk to oil.
Pour over dry ingredients.
Mix with fork.
When completely mixed bring crust up sides of pan to form pie shell.
APPLE FILLING: Combine 1/2 cup sugar and 2 tablespoons flour.
Set aside.
Sprinkle apple slices with lemon juice.
Toss apples with sugar mixture.
Pour into pie crust.
Combine remaining 1/2 cup of sugar, 1/2 cup flour, cinnamon and ginger.
Cut in margarine until crumbly.
Sprinkle on top of apples Bake at 375 for one hour.","url":"https://recipe.bluelayer.org/recipe/31160/no-roll-apple-pie"},{"id":"31152","title":"Polvorones - Mexican Cookies","ingredients":"butter, without salt
shortening, vegetable, household, composite
sugars, granulated
orange juice, raw
orange juice, raw
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
salt, table","directions":"In a bowl, using an electric mixer on medium speed, beat together the butter and shortening until creamy.
Add 1 1/2 cups of the confectioners' sugar, the orange zest, and the orange juice and beat until blended.
In another bowl, stir together the flour, nuts, and sea salt.
Add the flour mixture 1 tablespoon at a time to the butter mixture, beating until thoroughly incorporated.
The dough will be crumbly.
Transfer the dough to a large sheet of plastic wrap and press the dough into a ball.
Wrap and then refrigerate for 1 - 2 hours.
Position a rack in the upper third of the oven and preheat the oven to 325F Line a baking sheet with parchment (baking) paper or with a silicone baking mat.
Using your hands, roll or squeeze small pieces of the dough into 3/4-inch (2cm) balls.
Place the balls on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart and gently pressing them to flatten slightly.
Bake the cookies until the eges turn pale gold, 10-15 minutes (my oven takes slightly longer).
Meanwhile, place the remaining 1 cup confectioners' sugar in a shallow bowl.
When the cookies are ready, remove the baking sheet from the oven.
While they are still hot, using a spatula, remove the cookies one at a time and carefully roll them in the sugar.
Set aside on a rack and let cool completely, then roll them again in the sugar, shaking off any excess.
Serve the cookies at once, or layer between sheets of parchment paper in an airtight container and store at room temperature for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/31152/polvorones-mexican-cookies"},{"id":"31140","title":"Crushed Walnut Icebox Cookies","ingredients":"sugars, brown
butter, without salt
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english","directions":"Mix brown sugar, butter, flour, and crushed walnuts together like a pie crust.
Form into two rolls.
Wrap and place in freezer until firm enough (sounds like an overnight in refrigerator cookie to me).
Cut rolls into thin slices the same width.
Bake at 350 degrees Fahrenheit for 5 minutes.
After cookies are cooled, roll in sugar and crushed walnuts.","url":"https://recipe.bluelayer.org/recipe/31140/crushed-walnut-icebox-cookies"},{"id":"31135","title":"Tofu & Broccoli Teriyaki","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, sesame, salad or cooking
broccoli, raw
sauce, teriyaki, ready-to-serve","directions":"Take tofu out of package & drain.
cut tofu into bite size pieces.
heat sesame oil in wok over medium high heat.
when hot put in tofu.
toss occasionally, after 4 minutes put broccoli into wok and toss.
When tofu is light brown on all sides (about 10 minutes more) add teriyaki sauce and lower heat to medium.
Toss gently for 2 minutes.
put tofu & broccoli into a serving bowl.","url":"https://recipe.bluelayer.org/recipe/31135/tofu-broccoli-teriyaki"},{"id":"31130","title":"Crisp Coconut and Chocolate Pie","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping","directions":"Preheat oven to 350 degrees.
Place butter and 1/3 of the coconut in the bowl of a food processor fitted with the metal blade.
Process until mixture forms a ball, 1 to 2 minutes.
Transfer to a medium bowl.
Sprinkle remaining coconut over mixture, and combine with your fingers.
Place an 8\" tart parn with a removeable bottom on a baking sheet.
Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy.
Place a ring of aluminum foil over edge to prevent burning.
Bake until center begins to brown, 10 to 15 minutes.
Remove foil, and cook until edges are browned, 4 to 6 minutes more.
Transfer to a wire rack to cool completely.
Place chocolate in a medium heatproof bowl.
Bring cream just to a boil in a small saucepan, and pour over chocolate.
Let sit 10 minutes, and stir until chocolate is melted and combined.
Let cool, and pour into coconut crust.
Cover with plastic wrap, and refrigerate until filling is set, at least 1 hour.
Cut into wedges and serve.","url":"https://recipe.bluelayer.org/recipe/31130/crisp-coconut-and-chocolate-pie"},{"id":"31129","title":"Maple Sponge Toffee","ingredients":"sugars, granulated
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda","directions":"Line a metal mould with parchment paper.
In a large pot, cook sugar, syrup and water together.
When the temperature reaches 150 C, whisk baking soda until blended.
Be careful as the baking soda will cause the mixture to foam dramatically.
Pour into mould.
Set aside to cool.
Crack into pieces to enjoy!","url":"https://recipe.bluelayer.org/recipe/31129/maple-sponge-toffee"},{"id":"31125","title":"Whole Wheat Nut Cheddar Crust for Quiche","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
nuts, almonds
salt, table
spices, paprika
oil, olive, salad or cooking","directions":"Preheat oven to 400 degrees Fahrenheit.
In a medium bowl, combine all ingredients and mix well.
Set aside 1/2 cup for topping the quiche.
Using fingers, press remaining mixture into the bottom and up the sides of a 9-inch pie plate.
To partially bake the crust, bake it for 10 minutes.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/31125/whole-wheat-nut-cheddar-crust-for-quiche"},{"id":"31118","title":"Instead of frying fish","ingredients":"sauce, fish, ready-to-serve
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
cheese, parmesan, hard
spices, thyme, dried
delallo, italian seasoned breadcrumbs,
butter, without salt","directions":"Cut fish into serving size pieces.
Place milk in shallow bowl.
Combine potato chips, parmesan and thyme into a bowl.
Dip fish in milk, then coat with potato chip mix.
Sprinkle a greased pan with bread crumbs.
Place fish over crumbs and drizzle with butter.
Bake at 500 degrees until fish flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/31118/instead-of-frying-fish"},{"id":"31117","title":"Lime Pie Dip","ingredients":"milk, canned, condensed, sweetened
cheese, parmesan, hard
lime juice, raw
lime juice, raw
salt, table","directions":"Mix all ingredients together until smooth.
Cover and refrigerate for at least 1 hour.
Serve with graham crackers, sliced apples, or pears.","url":"https://recipe.bluelayer.org/recipe/31117/lime-pie-dip"},{"id":"31110","title":"Provoleta","ingredients":"cheese, provolone
oil, olive, salad or cooking
spices, oregano, dried
spices, pepper, red or cayenne","directions":"Slice the cheese in 1/2 inch thick rounds.
Mix together the oil, oregano, and aji to form a paste.
Spread the paste over the cheese slices.
There is a certain amount of technique to successfully grilling cheese.
An essential is that the grill must be very hot.
To cook directly on the grill, first set the prepared cheese slices out at room temperature for a couple of hours.
As the surface dries out, a hard film starts to form.
This is what will keep you from ending up with a gooey puddle in the bottom of your grill.
If you don't quite feel up to cooking the cheese directly on the grill, you can use a pie plate or aluminum foil.
Cook about three minutes on each side.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/31110/provoleta"},{"id":"31103","title":"Pesto, Feta, and Sun-Dried Tomato Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, pesto, ready-to-serve, refrigerated
cheese, feta
tomatoes, sun-dried
oil, olive, salad or cooking
cheese, parmesan, hard","directions":"Preheat oven to 400 F
Butter or lightly spray a 9 inch cake pan.
Set aside.
In a large bowl whisk together the flour, sugar, baking powder and salt until combined.
Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
Make a well in the center of the dry ingredients, add the milk, and stir gently with a wooden spoon until mixture forms moist clumps.
Do not over mix.
Gather dough together with hands and place on a lightly floured surface.
Knead until smooth.
Roll dough with a floured rolling pin into a 16x 10 inch rectangle.
With a knife or metal spatula evenly spread pesto over dough.
Sprinkle with feta cheese and sun-dried tomatoes.
Starting at the short end, roll dough into a cylinder, brushing off any excess flour as you roll.
With a sharp knife, cut dough in half, and then in half again (4 pieces).
Cut each quarter into 3 equal pieces and place in the prepared pan, cut- side up.
(12 pieces).
Brush lightly with olive oil and sprinkle with freshly grated parmesan cheese.
Bake in preheated oven for 15 minutes or until lightly browned on top and toothpick inserted in center of scone comes out clean.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/31103/pesto-feta-and-sun-dried-tomato-scones"},{"id":"31095","title":"Rich Cheddar Sauce for Apple Pie","ingredients":"cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put the cheddar cheese in the top of a double boiler.
Place over simmering water and stir gently until the cheese begins to melt.
Add the milk gradually, while stirring constantly.
Continue to stir constantly until the cheese is melted and the mixture is smooth.
Serve piping hot over warm apple pie.","url":"https://recipe.bluelayer.org/recipe/31095/rich-cheddar-sauce-for-apple-pie"},{"id":"31085","title":"Apple Pie Filling","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, granulated
cornstarch
spices, cinnamon, ground
salt, table
spices, nutmeg, ground
water, bottled, generic","directions":"In a large bowl, toss apples with lemon juice and set aside.
Pour water into a Dutch oven over medium heat.
Combine sugar, cornstarch, cinnamon, salt and nutmeg.
Add to water, stir well, and bring to a boil.
Boil for 2 minutes, stirring constantly.
Add apples and return to a boil.
Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes.
Cool for 30 minutes.
Ladle into 5 freezer containers, leaving 1/2 inch headspace.
Cool at room temperature no longer than 1 1/2 hours.
Seal and freeze.
Can be stored for up to 12 months.","url":"https://recipe.bluelayer.org/recipe/31085/apple-pie-filling"},{"id":"31082","title":"Brown Sugar Bacon","ingredients":"bacon, meatless
sugars, brown","directions":"Preheat the broiler on your oven.
Spray a broiler pan with nonstick cooking spray.
Cut bacon strips in half.
(It's easier to work with shorter pieces).
Place brown sugar in a shallow dish or pie plate.
Dredge bacon slices in brown sugar being sure to really press the sugar onto the meat.
Place bacon pieces on broiler pan and sprinkle with remaining sugar.
Broil until bacon is done and sugar is caramelized and slightly firm.","url":"https://recipe.bluelayer.org/recipe/31082/brown-sugar-bacon"},{"id":"31069","title":"Austrian Rugelach Cookies","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
marmalade, orange
sugars, brown
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Beat the butter with the cream cheese with an electric mixer until fluffy.
Add the flour and using hands make a thick dough.
Make three balls with the dough, cover them with plastic wrap and refrigerate for 2 hours.
Mix the brown sugar with the cinnamon, raisins, walnuts and the chocolate chips.
Remove the dough from the refrigerator let stand in room temperature for a while and make 3-mm thick circles with each piece on a floured surface.
Divide each circle into quarters and then eighths and sixteenths, until we have 16 equal triangles.
Coat with marmalade and sprinkle with the sugar mixture.
Roll each triangle up, starting from the wide side, to make crescents.
Bake at 360F for 25-30 minutes.
Dust, if desired with icing sugar, when they are still hot.","url":"https://recipe.bluelayer.org/recipe/31069/austrian-rugelach-cookies"},{"id":"31067","title":"Ranch Chicken Bites","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, ranch dressing, regular
cream, sour, cultured","directions":"Cut the chicken breasts into bite-size pieces (3/4 inch) and place them in a bowl.
Add the ranch salad dressing and stir to coat well.
Let stand for 10 minutes.
Add the potato chips and stir to coat well.
Place on a greased baking sheet.
Bake at 350 degrees, uncovered, for 18-20 minutes or until juices run clear.","url":"https://recipe.bluelayer.org/recipe/31067/ranch-chicken-bites"},{"id":"31062","title":"Rapid Pastry Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
water, bottled, generic
butter, without salt
salt, table","directions":"Cut the chilled butter into 1 cm dice.
Put the flour and the cut up butter from step 1 into a bowl, and combine the butter and flour with your hands.
Don't knead the butter, just flatten the pieces.
The butter pieces should become about half their original size.
Add the chilled water and salt, and mix up roughly with a rubber spatula.
Bring the dough together into one lump with your hands.
There should still be visible lumps of butter and the dough should be quite floury.
Form the dough into a rectangle that's about 1 cm thick, cover with plastic wrap and chill in the refrigerator for more then 2 hours.
Fold the dough.
Put the dough on a work surface, dust with flour and roll the dough out with a rolling pin while pressing down on it.
Roll out to about a thickness of 5 mm.
Fold the dough into thirds.
Fold up the side closest to you first, and adjust the sides so that the folded part covers the dough beneath it to the edge.
Fold down the far side of the dough too, and adjust to form a neat rectangle.
Turn the dough 90 degrees, and repeat the same thing again, starting from the rolling out.
Wrap the dough and keep in the refrigerator for more than an hour.
Repeat this procedure (folding into thirds and rolling out) more times, for a total of 6 times.
The finished dough should be shinly and pale in color.
Done.
You can transform this pastry dough into all kinds of sweets.
Try making some apple pie with it!
Here's another kind with larger apple pieces.
The pie crust dough will keep in the freezer for 1 month.
However, the quick-pie crust dough won't puff up as much after a while, so try to use it up as soon as possible.","url":"https://recipe.bluelayer.org/recipe/31062/rapid-pastry-dough"},{"id":"31051","title":"Christmas Pecans","ingredients":"sugars, granulated
butter, without salt
pumpkin, raw
orange juice, raw
nuts, pecans","directions":"Stir together 4 T sugar, melted butter, pumpkin pie spice, and orange rind.
Add pecan halves; toss to coat.
Place on a lightly greased aluminum foil lined baking sheet.
Sprinkle with 1 T sugar.
Bake at 350 for 20 minutes, stirring once.","url":"https://recipe.bluelayer.org/recipe/31051/christmas-pecans"},{"id":"31047","title":"Sugarplums","ingredients":"nuts, almonds
nuts, cashew nuts, raw
plums, raw
apricots, dried, sulfured, uncooked
figs, dried, uncooked
sugars, powdered
spices, anise seed
spices, fennel seed
spices, caraway seed
spices, cardamom
salt, table
honey
sugars, granulated","directions":"Put the almonds, cashews, plums, apricots, and figs into the bowl of a food processor and pulse 25+ times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
Toast the spices and then grind.
Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl.
Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
Scoop the mixture using a 2-teaspoon scoop (makes a 1 ball) and roll into balls.
If serving immediately, roll in the coarse sugar and serve.
If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve.
Roll in the coarse sugar prior to serving.
The sugarplums may be stored on the cooling rack for up to a week.
After a week, store in an airtight container for up to a month.","url":"https://recipe.bluelayer.org/recipe/31047/sugarplums"},{"id":"31042","title":"Chocolate Peppermint Bark - Christmas","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"Line a 9x12 pan with parchment paper.
Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency.
Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3\" thick.
You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate.
Melt the white chocolate, using the steps above.
After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness.
(it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers \"stick\" together better if the white chocolate has not hardened).
Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag.
Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top.
Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces.
This needs to be stored in the refrgerator if you live in a warm/humid climate.","url":"https://recipe.bluelayer.org/recipe/31042/chocolate-peppermint-bark-christmas"},{"id":"31029","title":"Blackberry Crumble Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
blackberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
lemon juice, raw
spices, ginger, ground
wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
spices, cardamom
butter, without salt","directions":"Preheat the oven to 350 degrees.
For the Pie crust: In a food processor, combine the flour, salt and butter and pulse until the mixture resembles coarse crumbs.
Add the water and pulse just until the dough begins to come together.
Do not overprocess.
Turn the dough onto a floured board and shape into a flat disc.
Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough to a 10-inch circle that is 1/8-inch thick.
Place in a 9-inch pie dish and blind bake for 10 minutes.
Remove from the oven and cool completely.
For the filling: In a large bowl, gently mix together the blackberries, sugar, flour, lemon juice and ginger.
Pour the mixture into the cooled pie shell.
For the Crumble: In a bowl, mix together the flour, almonds, sugar and cardamom.
Mix in the melted butter.
Top the pie with the crumble and place in the oven and bake for 30 minutes, or until the crumb topping is golden brown.
Remove from the oven and cool completely.","url":"https://recipe.bluelayer.org/recipe/31029/blackberry-crumble-pie"},{"id":"31026","title":"Bagel Recipe For Bread Maker Recipe","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
water, bottled, generic
beverages, ovaltine, classic malt powder
spices, poppy seed","directions":"*NOTE sesame seeds, kosher salt, or possibly chopped onion, or possibly whatever!
Add in all ingredients for the dough except the barley malt syrup in the order suggested by your bread machine.
Process on the manual cycle.
At the end of the cycle, remove the dough from the machine.
Preheat the oven to 375 degrees.
In a large pot, bring 2 qts of water to a boil.
While the water comes to a boil, divide the dough into 8 pcs.
Roll each piece into a rope 12 inches long.
Make a circle of each piece, overlapping the ends by at least an inch and pressing or possibly rolling the overlap tightly to seal.
Let the bagels rise for only 5 min.
Add in the malt syrup to the boling water.
Lower the bagels a few at a time into the water.
As soon as the bagels rise to the top, remove them with a spatula and place on a lightly greased baking sheet.
Sprinkle with .75 tsp.
of any of the toppings over each bagel and bake for 20 min, or possibly till golden brown.
NOTES:I couldn't find barley malt syrup, so I used molasses.
It seems to work in almost the same way.
I make 4 bagels out of this recipe, instead of 8.
They seem to be the same size as the kind you would buy in the store if there are 4 of them.
If you want them smaller, make 8.
Greg Larkin","url":"https://recipe.bluelayer.org/recipe/31026/bagel-recipe-for-bread-maker-recipe"},{"id":"31022","title":"Hot Slaw","ingredients":"cabbage, raw
bacon, meatless
vinegar, cider
celery, raw
spices, pepper, red or cayenne
salt, table
spices, pepper, black","directions":"Bring 4 quarts of water to a boil over high heat in a large stockpot.
Blanch the cabbage until it turns a dull grayish purple, about 5 minutes.
Drain in a colander and shake for a minute or two to remove the excess water.
Set aside.
Scatter bacon in a 12 inch dry skillet over medium high heat.
With a wooden sponn, move the pieces around until bacon is firm and barely crisp, about 4 minutes.
Remove with slotted spoon and set aside.
Pour the vinegar into the skillet; it will hiss and pop at first but soon subside.
Swirl the vinegar around with the wooden spoon, stirring up any browned bacon bits from the bottom of the skillet.
Add the celery seeds and pepper flakes and stir.
Add in the cabbage and toss to coat with vinegar.
add the salt, pepper, and reserved bacon and continue stirring until the cabbage is once again magenta in color, about 4 minutes.
Place in bowl and serve.","url":"https://recipe.bluelayer.org/recipe/31022/hot-slaw"},{"id":"31017","title":"Fresh Herb Butter","ingredients":"spices, basil, dried
spices, marjoram, dried
chives, raw
spices, rosemary, dried
butter, without salt
lemon juice, raw","directions":"Whenever I flavor butters with fresh herbs, I chop the herbs with scissors into small pieces, if you chop in the food processor, each herb loses its identity and also the butter will be green, if you chop to a mush.
So, for the above recipe, combined the I chopped herbs with the softened butter and lemon juice, please use a wooden spoon.
We use this on vegetables, bread and in sauces.","url":"https://recipe.bluelayer.org/recipe/31017/fresh-herb-butter"},{"id":"31015","title":"Coffee Toffee","ingredients":"beans, snap, green, raw
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"Sprinkle crushed coffee beans evenly over the bottom of an 8-inch square pan.
Combine the butter and brown sugar in a small saucepan and bring to a boil.
Stir constantly over medium-low heat for exactly 7 minutes.
Immediately pour the mixture over the crushed coffee beans and quickly spread it out to the sides.
Sprinkle the chocolate chips evenly over the mixture.
Cover the pan with a breadboard and let it sit for 5 minutes.
Spread the melted chocolate chips evenly over the toffee.
Refrigerate for 1-3 hours.
Turn the pan over and the mixture will fall out and can easily be broken into pieces.","url":"https://recipe.bluelayer.org/recipe/31015/coffee-toffee"},{"id":"31013","title":"Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Place the flour, salt, and butter or lard in a mixing bowl.
Using a pastry blender, fork, or your fingers, cut the butter into the flour until the mixture resembles coarse meal.
One tablespoon at a time, toss the flour mixture with the ice water until the flour is damp and the pastry can be shaped into a ball.
Form the dough into a flat, fat round shape, wrap the dough in waxed paper or plastic, and refrigerate for at least 20 minutes before using.
To prebake the crust: Preheat oven to 350F.
On a lightly floured surface, roll out the dough to 1/4-inch thick.
Place the dough in a pie pan, fitting it evenly over the bottom of the pan and pressing gnetly against the inside edges.
Crimp the edges or trim away excess pie dough with a sharp paring knife.
Cover the dough with a sheet of foil and weigh down with aluminum baking weights or dried beans.
Bake for 10 minutes.
Remove the weights and foil and bake for 15 minutes, or until golden brown.
Remove to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/31013/pie-dough"},{"id":"31008","title":"White, Milk, and Dark Chocolate Dessert Cups","ingredients":"candies, semisweet chocolate","directions":"Equipment: 12 or more 6-ounce or 8-ounce glasses 12 or more pieces cellophane, 12 by 12-inches (15 by 15-inches if using 8 ounce cups) 1 to 2 cookie sheets
Place the chocolate in individual bowls and place each one over simmering water (a little lower temperature for white chocolate) to melt.
Place the cookie sheet in the refrigerator.
To make the molds, place the cup in the center of a piece of cellophane and bring the cellophane up the walls of the glass.
Fold it over the rim, stuffing the excess inside the glass.
This will make loose pleats around the glass.
Adjust the cellophane so the pleats are not too tight, otherwise the chocolate may break when you try to peel the cellophane from it.
Make extra molds in case you have breakage.
Hold the rim of the cello wrapped glass and dip it in the melted chocolate as deep in as you want the chocolate cup to be.
Remove it from the chocolate, turn it upside down, and place it on a sheet pan in the refrigerator.
Allow to chill and harden for 1 hour or more.
Remove the glasses from the refrigerator one at a time.
Use a sharp scissors to trim around cellophane just below the rim.
Try to avoid touching the chocolate with your fingers, as it will melt instantly.
Pull the cellophane towards and against the glass to support the chocolate while you remove it from the glass.
Hold the cup at the base with your left hand (if your hands are warm hold the cup with a piece of waxed paper) and with your right hand pull the cellophane down and away from the chocolate and into the center of the cup.
Snip off the excess cellophane.
Place the cup back in the refrigerator for now while you trim the rest of the cups.
Once they're all trimmed, remove them one at a time.
Keep in a covered container to avoid condensation until ready to use.
Fill with mousse, pudding, fruit, ice cream, or any cold item you desire.","url":"https://recipe.bluelayer.org/recipe/31008/white-milk-and-dark-chocolate-dessert-cups"},{"id":"31005","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Blend flour, sugar, and salt in processor.
Add butter and shortening; using on/off turns, process until mixture resembles coarse meal.
Transfer mixture to large bowl.
Add 5 tablespoons ice water; mix with fork until moist crumbs form, adding more ice water by teaspoonfuls if dry.
Gather dough together; divide into 2 equal pieces.
Form each piece into ball; flatten into disks and wrap in plastic.
Chill at least 30 minutes.
DO AHEAD: Can be made 3 days ahead.
Keep chilled.
Let soften slightly before rolling.","url":"https://recipe.bluelayer.org/recipe/31005/pie-crust"},{"id":"30975","title":"Tomato Green Chile Pineapple Preserves","ingredients":"tomatoes, red, ripe, raw, year round average
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
peppers, sweet, green, raw
pectin, unsweetened, dry mix
sugars, granulated","directions":"Wash tomatoes.
Immerse tomatoes in boiling
water for 30 seconds.
Remove and plunge into
cold water.
Slip off skins.
Process peeled tomatoes in a food processor for 1 minute.
Combine pureed tomatoes, green chile, pineapple, and pectin in an
8-quart non-stick pan.
Bring mixture to a full boil over medium-high heat, stirring constantly.
Add sugar all at once.
Return mixture to a boil, stirring
constantly.
Boil hard for 1 minute.
Remove from heat.
Skim off foam if necessary.
Ladle hot pre-
serves into hot jars, leaving a 1/4-inch headspace.
Attach two-piece lids.
Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.","url":"https://recipe.bluelayer.org/recipe/30975/tomato-green-chile-pineapple-preserves"},{"id":"30973","title":"Watermelon Granita","ingredients":"watermelon, raw
sugars, granulated
lemon juice, raw","directions":"Cut a small watermelon in half and quarter it.
Scoop the watermelon from each quarter with an ice cream scoop into a large glass measuring bowl until you have 4 cups.
If you dont have a large glass measuring bowl, scoop melon into a bowl and measure out the correct amount.
The glass measuring bowl just makes things easier.
Take a taste test for sweetness.
The sweetness of watermelons varies so much.
Adjust the amount of sugar accordingly.
Squeeze lemon juice into the measuring bowl with the melon pieces.
Sprinkle sugar on top and mix to incorporate.
Pour the melon mixture into your blender or food processor.
Pulse to break the pieces up well and then hit the puree button if you have one and process the ingredients until all the pieces of melon are completely gone.
Youre looking for a semi-smooth liquid.
You will not get a completely smooth liquid because of the texture of the watermelon.
Pour into a glass 9 x 13 baking pan.
Clear a shelf in your freezer and place the pan in.
I used the top shelf in my freezer and the granita froze quickly.
After one hour take the pan out of the freezer and break up the ice crystals with a fork.
Run your fork around the inside edges of the pan also to incorporate those frozen bits in with the rest of the mixture.
Do this two more times.
After the third time, transfer your frozen granita to an airtight container and freeze until ready to eat.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/30973/watermelon-granita"},{"id":"30970","title":"Sun-Dried Tomato Basil Bagels","ingredients":"shortening, vegetable, household, composite
sugars, granulated
wheat flour, white, all-purpose, unenriched
tomatoes, sun-dried
spices, basil, dried
wheat flours, bread, unenriched","directions":"Measure ingredients into bread machine in the order recommended by the manufacturer.
Select Dough Cycle.
When done, remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
Shape the dough into a round cylinder about a foot long.
Cut into 8 portions 1 1/2 inches (4 cm) wide.
Push thumbs through the center of each piece and pull into a bagel shape, rounding all the surfaces.
Place dough on prepared baking sheet; cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume.
Bring a large pot of water and 1 tbsp sugar to a gentle yet full boil.
Immerse bagels in water one at a time, turning upside down.
Hold under the water for 20 seconds with a skimmer or large spoon until the dough becomes a little puffy.
Bake on slightly greased baking sheet in preheated 400 degree oven for 15 minutes or until the bagels sound hollow when tapped on the bottom.
Before baking, you can brush the tops with egg white for crispier outer layer.","url":"https://recipe.bluelayer.org/recipe/30970/sun-dried-tomato-basil-bagels"},{"id":"30969","title":"Caramel Apple Pie Filling (Oamc)","ingredients":"apples, raw, with skin
lemon juice, raw
spices, cinnamon, ground
spices, nutmeg, ground
sugars, brown
butter, without salt
salt, table
cornstarch","directions":"Peel, core, and slice apples.
Should be about 6 cups of apples when sliced.
Toss with lemon juice, cinnamon, and nutmeg.
Cover or place into a resealable bag and allow flavors to mingle for 30 minutes.
In a heavy bottomed saucepan, melt butter and brown sugar together.
Stir frequently.
Heat on medium heat until mixture starts to bubble.
Add salt.
Add apple mixture and all of the juices.
Allow mixture to come to a gentle boil, lower heat and allow to simmer, stirring often, until the firmest apples start to soften.
Cooking time can be adjusted to suit your preference for apple texture.
My family likes their apples on the softer side, so I let it cook until the firmest apples are fork tender.
If there is a lot of liquid, add 1 teaspoon of cornstarch and stir through.
Let this simmer a bit longer because the cornstarch will not thicken unless the liquid is at a boil.
Ladle into a prepared quart jar with at least 1\" headspace and proceed with sealing.
Or ladle into a container for freezing.
1 quart will fill one pie generously.","url":"https://recipe.bluelayer.org/recipe/30969/caramel-apple-pie-filling-oamc"},{"id":"30959","title":"Cinnamon Peanut Brittle","ingredients":"water, bottled, generic
sugars, granulated
cream, whipped, cream topping, pressurized
syrups, corn, light
spices, cinnamon, ground
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer.
Bring to a boil over medium heat.
After it boils, stir the mixture occasionally.
Boil the mixture until it reaches 340.
The color should be deep golden brown.
Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon.
Stir in the butter until melted, then the peanuts and baking soda.
Pour the mixture onto an oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan).
Let harden, uncovered, in a cool place, 30 to 45 minutes.
Once cool, break the brittle into pieces.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30959/cinnamon-peanut-brittle"},{"id":"30945","title":"My Grandmas Peanut Brittle","ingredients":"water, bottled, generic
sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda
vanilla extract","directions":"Bring the water to boil.
Add sugar and white syrup.
Add raw peanuts and cook slowly over low heat until hard crack stage (300 degrees -310 degrees F), stirring constantly.
Remove from heat and add butter, baking soda, and vanilla extract.
Stir quickly.
Spread on large, well-buttered cookies sheet.
Place in refrigerator until completely hardened and shiny.
Use a knife to break up the pieces of peanut brittle into shards; it should crack easily.","url":"https://recipe.bluelayer.org/recipe/30945/my-grandmas-peanut-brittle"},{"id":"30941","title":"Crunchy Devilish Wings (Baked)","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
mustard, prepared, yellow
butter, without salt
salt, table
spices, pepper, red or cayenne
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
spices, basil, dried","directions":"Remove tips from chicken wings and reserve for stock if desired; separate wings at joint, if not already seperated.
In large bowl, mix together mustard, butter, salt and cayenne pepper.
Add wings, tossing to coat.
In shallow dish, combine bread crumbs, Parmesan cheese and oregano.
Press wings into crumb mixture to coat all over; arrange on rack on foil-lined rimmed baking sheet.
(Make-ahead: Cover and refrigerate for up to 4 hours.
).
Roast in 400F (200C) oven, turning once, until crisp and juices run clear when wings are pierced, about 45 minutes.
The wings are more crunchy if you bake them on a rack and let air flow all around instead of directly on the baking sheet.","url":"https://recipe.bluelayer.org/recipe/30941/crunchy-devilish-wings-baked"},{"id":"30934","title":"Unusual Cherry Pie","ingredients":"butter, without salt
salt, table
sugars, brown
wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
cherries, sweet, raw
cherries, sweet, raw
nuts, almonds
oats
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"pastry:.
mix all together.
grease the pie tin.
put pastry in tin.
go all the way up the sides too.
bake 15 minutes 350 degrees.
filling:.
mix together sugar and cornstarch.
add to cherry juice cook together when thickened fold in cherries and extract.
topping:.
blend topping together until crumbly.
put filling in pastry shell.
spread topping over filling bake 20 minutes longer.","url":"https://recipe.bluelayer.org/recipe/30934/unusual-cherry-pie"},{"id":"30924","title":"Monkey Bread Minis","ingredients":"butter, without salt
syrup, maple, canadian
sugars, granulated
sugars, granulated
sugars, brown
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Position a rack in the bottom third of the oven and preheat to 425 degrees.
In a small bowl, microwave 4 tablespoons butter and the maple syrup at high power until melted, 30 seconds; stir.
In a small bowl, stir together 1/3 cup granulated sugar, the brown sugar and the cinnamon.
In a food processor, combine the flour, baking powder, the remaining 2 tablespoons granulated sugar and the salt; pulse to combine.
Cut the remaining 1 stick chilled butter into small pieces and pulse with the flour mixture until coarse crumbs form.
Pulse in the buttermilk until the dough just comes together.
Transfer to a lightly floured work surface; pat into a 10-inch square (the dough will be sticky).
Quarter the dough, then cut each quarter into 16 equal pieces; roll into balls.
Dip each ball in the maple butter, then coat with the sugar mixture.
Place 5-6 coated balls into each cup of a muffin pan coated with cooking spray and press to compact.
Bake until cooked through and golden, 15-17 minutes (tent with foil if the tops darken too quickly).
Transfer the muffin pan to a rack and cool for 10 minutes.
Using a knife loosen the sides of the monkey bread; invert onto a platter then turn right side up.
Serve warm.
You could also drizzle the minis with frosting made by combining 1 cup powdered sugar and 2 tablespoons milk.","url":"https://recipe.bluelayer.org/recipe/30924/monkey-bread-minis"},{"id":"30923","title":"Blueberry Parfait for Baby","ingredients":"blueberries, raw
yogurt, greek, plain, nonfat
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Defrost berries if using frozen.
Mix together the yogurt and dry infant cereal until throughly blended.
Stir berries into yogurt mixture.
Expieriment with other fruits!","url":"https://recipe.bluelayer.org/recipe/30923/blueberry-parfait-for-baby"},{"id":"30911","title":"Michelles Rocky Road","ingredients":"cocoa, dry powder, unsweetened
nuts, almonds
candies, marshmallows","directions":"Line an 8 x 8 dish with parchment or tin foil.
I cut 2 pieces and crossed them so that all sides were covered and left a couple of inches overhang.
In the top of a double boiler or a bowl set over a simmering pan of water (do not let water touch the bottom of the bowl; an inch of water in the bottom of the pan is plenty), place the chocolate melts into the bowl and melt the chocolate, stirring occasionally.
While chocolate is melting, cut the almonds into halves or thirds.
This is so that it is easier to cut after the candy is set.
Measure almonds after cutting, then measure out mini marshmallows.
I used a 2-cup measuring cup to do this.
Once chocolate is melted, remove bowl from top of pan and add in the yummies.
Stir until the add-ins are well coated and pour into the prepared pan.
First I spread the rocky road around, then decided it was too thin, so I kinda smooshed it to one side until it was the right thickness, about 1-1/2 inches.
Allow Rocky Road to sit on the counter for at least 2 hours or until completely set.
Remove from pan and cut into squares.
Makes 20-24 small squares
Enjoy!","url":"https://recipe.bluelayer.org/recipe/30911/michelles-rocky-road"},{"id":"30901","title":"Cream of Broccoli Soup","ingredients":"broccoli, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black","directions":"Cut broccoli into 1/2 inch pieces; steam in 1/2 cup water until tender; do no drain-set broccoli aside.
Melt butter in large saucepan over medium heat; add flour and stir to make a roux; cook for 2 to 4 minutes.
Add chicken stock to roux while stirring with a wire whisk; bring to a boil.
Reduce heat to low; add broccoli, Half & Half, salt and pepper; heat but do not boil.
Serve.","url":"https://recipe.bluelayer.org/recipe/30901/cream-of-broccoli-soup"},{"id":"30896","title":"Easy Pat-In Press-In Whole Wheat Pie Crust - Graham Cracker Sub.","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
salt, table","directions":"Mix ingredients (with a fork or with your fingers) until pastry resembles corn meal.
Press over bottom and sides of 9-inch pie plate.
Pre-bake the empty pie shell at 350 degrees -- 10 minutes if using a pre-cooked filling (or a filling which doesn't require cooking) _OR_ 5 minutes if you will be baking the crust with the filling.","url":"https://recipe.bluelayer.org/recipe/30896/easy-pat-in-press-in-whole-wheat-pie-crust-graham-cracker-sub"},{"id":"30894","title":"Perfect 3-2-1 Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
water, bottled, generic
sugars, granulated
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Cut butter into 1/2\" cubes, placing them on a plate in the freezer for about 5 minutes.
In a large bowl, lightly knead together flour, butter cubes, and coconut oil with your hands.
Do not overwork the dough, as it is necessary to keep the butter and coconut oil as solid and cold as possible.
If at any point the fats start to melt, immediately place dough in the freezer until cold, then work in a small handful of flour and try again.
Add sugar, nutmeg, cinnamon, and vanilla, and knead lightly.
Add ice water a tablespoon at a time, gently incorporating it into the dough until it has a firm, but slightly malleable consistency.
Form a ball with the dough and wrap it in plastic wrap.
Place in freezer for 20 minutes.
Do not rush this process.
Wait it out.
Lightly flour a countertop and remove dough from freezer and plastic wrap.
Divide dough in half.
One half will be the bottom crust, the other will be your lattice top.
With a rolling pin, separately roll each half to about 1/4\" thick, and roughly 12\" in diameter.
Place one of your two halves into an ungreased 9\" pie pan, trimming the overage with a knife.
Crimp edges of crust against the lip of the pie pan with a fork.
Cut the other half into 3/4\" strips.
Once you fill your pie with whatever filling you like, lay these strips across the top of your pie and brush with an egg yolk and coarse sugar if desired.
Cooking time and temperature depends on the exact filling of your pie, but is generally 350 for 45-50 minutes for fruit pies.","url":"https://recipe.bluelayer.org/recipe/30894/perfect-3-2-1-pie-crust"},{"id":"30881","title":"Focaccia in a Bread Maker","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
cheese, parmesan, hard
spices, rosemary, dried
spices, garlic powder","directions":"Put all the bread dough ingredients in a bread maker, and press start.
Wait until the 1st rising has finished.
Check the dough after 5 minutes, and if it's floury, add 1 ~ 2 tablespoons of water.
If it's watery, add 1 - 2 tablespoons of flour.
When the cycle is finished, press the air out from the dough.
Divide into 4 - 6 portions, and roll into balls.
Let rest for 15 minutes.
Press the air out again, flatten the dough, and roll out with a rolling pin into 10 - 12 cm diameter circles.
Place on a baking sheet and let them rise for the second time (2nd rising).
(30 minutes in the oven with the bread-rising function is an estimate.)
Preheat the oven to 190C.
Make little dents at 2 cm intervals on the dough with your fingers (or with a 1 cm diameter stick).
Brush with the olive oil, and sprinkle with grated cheese, minced rosemary, and garlic powder.
Bake in the oven for 8 minutes and they're done.
Let cool for 5 - 10 minutes, and enjoy.
You can stretch out the dough in a baking sheet instead of making small individual breads.
Cut into pieces at the end.
(I doubled the ingredients in this photo).
I used the same amount as in this recipe and made one huge bread.","url":"https://recipe.bluelayer.org/recipe/30881/focaccia-in-a-bread-maker"},{"id":"30877","title":"Homemade (Fat Free) Pasta","ingredients":"wheat flour, white, all-purpose, unenriched
egg substitute, powder","directions":"Put the flour into the bowl of a food processor.
Pulse while adding the egg substitute.
This will produce a soft ball of dough.
Turn out onto a floured towel or board and knead the dough into a single ball that is glossy and elastic.
Put in plastic wrap and set aside for 30 minutes.
FLOUR the rollers of a pasta machine.
Cut the dough in quarters; flour all over and flatten.
Put the first piece of dough through the largest opening on the pasta machine 3 times, folding the dough in half after each time through.
Then put it through each successively smaller opening until it has gone through the smallest.
Repeat this process for the remaining 3 pieces of dough.
Put each of the thin pieces of dough through the wide cutters on machine.
Hang and dry 10 minutes.","url":"https://recipe.bluelayer.org/recipe/30877/homemade-fat-free-pasta"},{"id":"30873","title":"Flaky Butter Crust","ingredients":"salt, table
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Dissolve the salt in the water and refrigerate.
Place the butter cubes and flour in the food processor (or mixer) bowl.
Chill the bowl, ingredients and blade (or mixer paddle) in the freezer until well chilled, at least 30 minutes.
Cut the butter into the flour using the pulse (or mixer paddle on slow speed) until the mixture resembles flakes of oatmeal.
With the machine running, slowly pour in the cold salted water, mix just until the dough forms a ball.
Divide the dough into three equal portions and shape each into a disk about 6 inches in diameter.
Refrigerate disks for at least 30 minutes.
Roll out each disk into 11 inch circles, place in a 9 inch pie pan and return the pan to the refrigerator until ready to bake or fill.
Note: If baking the crusts without filling, place a piece of parchment over the crust and fill with rice, or dry beans, spreading them around the bottom to cover and weigh down the crust.
Make sure the crusts are cold when they go into the preheated oven at 375F Bake until the edges are lightly browned, about 20 minutes.
Remove the rice or beans and the parchment, prick each crust several times with a fork, and return the crust to the oven to bake an additional 5 - 10 minutes.
Remove and cool before filling.","url":"https://recipe.bluelayer.org/recipe/30873/flaky-butter-crust"},{"id":"30856","title":"Blueberry Crumble Bars","ingredients":"oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
yogurt, greek, plain, nonfat
vanilla extract
blueberries, raw","directions":"A word to the wise: while these bars are absolutely incredible warm, they tend to crumble at that temperature.
If youd prefer them as bars, wait until the batch has cooled completely before cutting them.
It is totally worth it!
But... if you are impatient like me and just cant simply imagine waiting for the bars to cool, crumble some of this deliciousness into some yogurt.
Or, lets be honest... crumble it over some vanilla ice cream.
Preheat oven to 350 degrees F.
Combine rolled oats, flours, sugar, cinnamon, and salt in a large bowl.
Melt 1/2 cup of butter and add it, along with vanilla, to the oat mixture.
Stir until moistened.
Fold in blueberries.
Coat an 8x8-inch pan with cooking spray.
Press batter into pan, using fingertips to solidify the bar mixture.
Bake for 20 minutes.
Remove and let cool completely (at least 30 minutes).
Cut into 12 pieces and serve.","url":"https://recipe.bluelayer.org/recipe/30856/blueberry-crumble-bars"},{"id":"30854","title":"Peppermint Crisp Tart / Pie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, canned, condensed, sweetened
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,","directions":"(The amounts are just estimates.
Generally I'd say 1 packet biscuits, 1 slab peppermint chocolate and 1 tin condensed milk, and 500 ml cream but 'Zaar doesn't accept those quantities.
).
Place the condensed milk in a pot of water and boil for three hours.
Allow to cool completely.
Grate the chocolate, keeping some separate for topping.
Place the biscuits (tennis biscuits if you can find, otherwise malted milk biscuits or similar) in a shallow glass dish.
Beat the double cream till it is stiff, then add the grated chocolate and caramelised condensed milk and stir in gently.
If you beat it again, the cream will fall flat and won't set properly.
Spoon a layer of the cream mixture on to the milk biscuits, then add another layer of biscuits, topped again with the cream.
Repeat the process 3 or 4 times, depending on the depth of your dish.
Finish with the cream mixture and sprinkle with chocolate.
Place in the fridge for an hour to set, and keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/30854/peppermint-crisp-tart-pie"},{"id":"30849","title":"Norwegian Flat Bread (Unleavened Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 350 degrees F (175 degrees C).
Stir flour and salt together in a bowl.
Cut butter into flour mixture with a fork or pastry blender until the mixture resembles coarse crumbs.
Stir milk into mixture and knead with hands to form dough.
Turn dough out onto a lightly-floured work surface and roll to 1/4-inch thickness.
Cut dough into sandwich-size pieces and poke each piece several times with a fork.
Transfer slices to a baking sheet.
Bake in the preheated oven until just golden brown, about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/30849/norwegian-flat-bread-unleavened-bread"},{"id":"30833","title":"Toffee Squares","ingredients":"butter, without salt
candies, marshmallows
candies, caramels
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Grease a 10\" square pan.
In a saucepan over medium-low heat, melt the butter, marshmallows and candies.
Pour the Rice Krispies into a large bowl.
When the caramel is smooth and well-blended, add it to the bowl of Rice Krispies; mix well.
Transfer the mixture to a greased 10-inch square pan or mold.
Cool completely, and cut into squares.","url":"https://recipe.bluelayer.org/recipe/30833/toffee-squares"},{"id":"30820","title":"Buttermilk Angel Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar","directions":"Set oven to 375 degrees.
Lightly grease a cookie sheet.
In a bowl combine the flour, sugar, baking powder, salt, grated cheddar cheese (if using) and baking soda; stir with a spoon to combine.
Grate the frozen butter into the flour mixture; toss to combine.
Make a hole in the center of the flour mixture.
Add in the buttermilk all at once; stir just until moistened (do not overmix!
).
Divide the dough into two.
Knead each dough piece gently, until dough holds together.
Shape the dough into a semi-flat round ball.
into a ball,.
Wrap the balls in plastic wrap and refrigerate for about one or more hours, before cutting into biscuits.
Flatten with hands on a lightly floured surface to about a 1-inch thickness (can be thicker if desired for a higher biscuit).
Cut the dough with a biscuit cutter into round shapes.
Place on cookie sheet.
Bake for 15-17 minutes, or until lightly browned.
**NOTE** because of the butter content, these biscuits tend to spread out a bit while baking, not too worry though, they are still to die for LOL!","url":"https://recipe.bluelayer.org/recipe/30820/buttermilk-angel-biscuits"},{"id":"30818","title":"Baked Fennel With Parmesan Cheese","ingredients":"fennel, bulb, raw
butter, without salt
cheese, parmesan, hard","directions":"Cook the fennel in a large saucepan of boiling water until softened but not mushy.
Drain well.
Preheat the oven to 400*.
Cu the fennel bulbs lengthwise into four or six pieces.
Place them in a buttered baking dish.
Dot with butter.
Sprinkle with Parmesan.
Bake in the hot oven until the cheese is golden brown, about 20 minutes.
Serve.","url":"https://recipe.bluelayer.org/recipe/30818/baked-fennel-with-parmesan-cheese"},{"id":"30817","title":"Green Apple Cinnamon Rolls Recipe","ingredients":"apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
water, bottled, generic
butter, without salt
spices, cinnamon, ground
spices, pumpkin pie spice","directions":"Cut apples in small pcs.
Add in dry ingredients.
Mix well.
Make pie dough by mixing pie crust mix and water.
Roll out an oblong shape.
Place apple mix, to that butter has been added, on dough and roll up as a cinnamon roll.
Cut into 12 equal parts.
Bake at 350 degrees for 50 min.","url":"https://recipe.bluelayer.org/recipe/30817/green-apple-cinnamon-rolls-recipe"},{"id":"30803","title":"Homemade Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"NOTE: Dough needs time to rise and rest so plan ahead!
Put the water into a small bowl.
Add yeast and sugar into the water.
Let it rest 5-10 minutes, or until foamy.
If yeast does not foam check water temperature and start over, making sure the yeast is not expired.
Place flour and salt in medium bowl.
Combine with a fork and make a well in the center of the flour.
Pour yeast mixture into flour.
Drizzle 1/4 cup of olive oil into flour mixture.
Use a fork to pull the dry ingredients into the wet.
Mix in the bowl until mostly combined.
Turn dough out onto a lightly floured surface and knead until all ingredients are well combined.
Place 1 tablespoon olive oil in a large bowl.
Place dough in bowl and turn to coat it with olive oil.
Cover dough with a clean towel and let it rise in a warm place for about an hour.
Dough is ready when its doubled in size and you can see an indent with you press on it with your finger.
Knead dough until it deflates and becomes a smooth ball.
Cut dough in half and roll each half into a ball.
Cover with a towel and let rest for 15 minutes.
Preheat oven to 400 F.
Shape each piece of dough into about a 10 circle.
Place dough on a pizza stone or pan and top with sauce and favorite pizza toppings.
Bake for 10-12 minutes, or until cheese is melted and crust is golden brown.
Recipe makes two 10 sized pizzas.","url":"https://recipe.bluelayer.org/recipe/30803/homemade-pizza-dough"},{"id":"30802","title":"Easy Shortbread with Margarine","ingredients":"wheat flour, white, cake, enriched
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
salt, table","directions":"Let the margarine return to room temperature and combine it with the sugar in a bowl and mix well.
Cut in the flour.
Tip: Don't knead it.
Wrap it in plastic and form into a 1.2cm-thick stick.
Let it sit in the fridge for 30 minutes.
Cut crosswise into rectangles and pierce with a fork to make holes.
Transfer to a baking tray and lightly sprinkle with salt.
Bake in a 150C (302 Fahrenheit) oven for 30 minutes.
When the underside has slightly browned, let them cool and then they are done.","url":"https://recipe.bluelayer.org/recipe/30802/easy-shortbread-with-margarine"},{"id":"30794","title":"Potato Gnocchi","ingredients":"potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
salt, table
sauce, pasta, spaghetti/marinara, ready-to-serve","directions":"Steam the potatoes in their skins until tender.
When they are cool enough to handle, peel and mash.
Immediately add the flour and salt.
Knead on a lightly floured board until smooth.
(sprinkle a little more flour if the dough sticks to your hands.)
Form into ropes the thickness of your thumbs.
Cut into 3/4 inch pieces and press down lightly with fork.
Bring a large pot of water to a boil.
Add the gnocchi and boil until they rise to the top, about 5 minutes.
As all pasta, gnocchi should not be crowded in the pot so cook them in several batches.
Coat them with some of the sauce to keep them from sticking.","url":"https://recipe.bluelayer.org/recipe/30794/potato-gnocchi"},{"id":"30789","title":"Easy Mix Pie Crust Recipe","ingredients":"lard
water, bottled, generic","directions":"This freezes well.","url":"https://recipe.bluelayer.org/recipe/30789/easy-mix-pie-crust-recipe"},{"id":"30788","title":"White Chocolate Raspberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
raspberries, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Mix together dry ingredients.
Melt butter and add, along with rest of wet ingredients, to flour mixture.
Add chips and berries to mixture before completely mixed.
Ensure berries stay completely frozen before adding otherwise you'll get pink dough.
Do not over mix.
Press dough down into bowl firmly.
Quickly flip bowl onto lightly floured surface and press any crumbs into place.
Cut into eight wedges, like a pie.
Place separately on a cookie sheet covered in foil or wax baking paper and sprinkle LIBERALLY with sugar.
Bake at 425 for 20 min or until edges and tops start to brown.","url":"https://recipe.bluelayer.org/recipe/30788/white-chocolate-raspberry-scones"},{"id":"30784","title":"Can't Pass Them by Snacks","ingredients":"nuts, almonds
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, walnuts, english
candies, marshmallows","directions":"Melt the almond bark and peanut butter together.
Pour this over the Rice Krispies, Cap'n Crunch cereal, mixed nuts, and miniature marshmallows.
Mix well.
Drop on waxed paper in the snack size you desire.
Refrigerate to set.","url":"https://recipe.bluelayer.org/recipe/30784/cant-pass-them-by-snacks"},{"id":"30783","title":"Prime-Time Pizza Dough","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110 degrees F to 115 degrees F).
Sprinkle the yeast on top and let stand 10 minutes, or until foamy.
Add the olive oil and salt, then use the dough hook to mix in the flour until the dough starts to come together.
Allow the machine to knead the dough until smooth.
(If you don't have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic.
Or combine by hand in a large bowl.)
Turn out the dough onto a floured board and knead 2 to 3 minutes.
Place the dough in an oiled bowl and turn to coat the surface.
Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour.
Turn out the dough onto a lightly floured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas.
Form into smooth, tight balls, cover loosely with plastic wrap or a well-floured kitchen towel and set in a warm place to rise again, 30 to 45 minutes.
(If you're not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.)
Set a pizza stone in the oven and sprinkle a pizza peel lightly with flour.
(If you don't have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with flour.)
Preheat the oven to 500 degrees F.
Press the dough with your fingers until it's as flat as possible, then drape it over both of your fists and gently pull the edges outward while rotating the crust.
When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan).
Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven).
Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden.
Guy's Favorite Topping Combos
The French Pig (pictured above)
Cooked pancetta, sauteed leeks and apple, brie, balsamic vinegar
The Motley Que
Pulled chicken, barbecue sauce, red onions, cilantro, fontina
Spicy Hawaiian
Canadian bacon, pineapple, red jalapeno, marinara sauce, mozzarella
Au Naturel
Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt
Photograph by Dave Lauridsen","url":"https://recipe.bluelayer.org/recipe/30783/prime-time-pizza-dough"},{"id":"30772","title":"Sweet Chili Chicken Bites","ingredients":"sugars, brown
spices, chili powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
bacon, meatless","directions":"Preheat the oven to 375F Mix the brown sugar and chili powder in a bowl until well blended.
Cut the chicken into bite-sized pieces and wrap each piece with bacon, using a toothpick to secure the bacon.
Dredge the chicken into the chili-sugar mixture.
Place the skewered pieces of chicken on an un-greased baking sheet and bake for approximately 30 minutes, until the chicken is done and the bacon is crisp.","url":"https://recipe.bluelayer.org/recipe/30772/sweet-chili-chicken-bites"},{"id":"30767","title":"Apple Sausage Breakfast Pie","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, pumpkin pie spice
apples, raw, with skin
cheese, pasteurized process, american, without added vitamin d
sugars, brown","directions":"Preheat oven to 400.
Cook pork sausage and drain on absorbent paper.
According to directions, prepare half of pie crust and place in 9\" pie pan.
Flute edge and prick bottom.
Bake 8 minutes.
Reduce heat to 375.
Pour apple filling into partially cooked pie crust.
Arrange sausage in spoke fashion on filling.
Sprinkle with cheese.
Combine remaining pie crust with brown sugar and sprinkle over pie.
Return to oven and bake 25 35 minutes until brown.","url":"https://recipe.bluelayer.org/recipe/30767/apple-sausage-breakfast-pie"},{"id":"30729","title":"Hickory Pork Tenderloin with Spicy Apple Topping","ingredients":"apples, raw, with skin
apples, raw, with skin
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Combine 2 tablespoon cider with apple pie filling; set aside.
Reserve 1/4 cup marinade.
Place pork tenderloin in resealable bag and pour in remaining Hickory Marinade; seal bag.
Marinate in refrigerator for at least 30 minutes.
Remove from marinade; discard used marinade, grill tenderloin until internal temperature reaches 150 degrees F and is no longer pink in center, about 35 minutes.
Baste often with remainng marinade during cooking.
Let stand 10 minutes before slicing.
Warm apple mixture and drizzle over pork slices.","url":"https://recipe.bluelayer.org/recipe/30729/hickory-pork-tenderloin-with-spicy-apple-topping"},{"id":"30718","title":"Heart Healthy Steel Cut Oatmeal (With Choice of Variations)","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
oats
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large pan, melt the margarine and add the oatmeal.
Stir the oatmeal into the margarine and toast it until it's golden brown, about 2 minutes.
Add the boiling water and reduce the heat to a simmer.
Cover with a tight-fittig lid.
Simmer for 25 minutes.
Watch the mixture carefully and stir to prevent overflow and sticking to pan.
After 25 minutes, add the milk to the oatmeal.
Stir gently and cook on low for an additional 10 minutes.
Scoop into a serving bowl and top with sweetener and milk, if desired.
Variations to be added at same time as milk.
(choose one):.
*1/2 can pure pumpkin and 1 teaspoons pumpkin pie spice.
*one chopped apple (with or without skins) and 1 teaspoons apple pie spice.
*2 ripe, smashed bananas and 1 teaspoons cinnamon.
*1 cup cranberries and 1 teaspoons cinnamon.","url":"https://recipe.bluelayer.org/recipe/30718/heart-healthy-steel-cut-oatmeal-with-choice-of-variations"},{"id":"30715","title":"Topping","ingredients":"strawberries, raw
cream, whipped, cream topping, pressurized","directions":"Fold strawberries into whipped cream.
Spread over chilled pie.
Chill for at least 8 hours.
Garnish with whole berries and mint leaves.","url":"https://recipe.bluelayer.org/recipe/30715/topping"},{"id":"30711","title":"Apple Pie In a Jar","ingredients":"apples, raw, with skin
sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
water, bottled, generic
lemon juice, raw","directions":"Peel and slice apples.
Fill quart jars with apples leaving 1 inch head space.
Be sure to pack the apples in there, put a few in and smosh down with the handle of a wooden spoon, then a few more and repeat.
Make syrup by combining sugar, cornstarch, cinnamon, nutmeg, and water.
Cook until thick.
Add lemon juice.
Pour syrup over apples in jar, leaving 1/2 inch headspace.
Be sure to run your plastic spatula around the inside of the jar to get the air bubbles out.
Place the lids on and screw the rings down just finger tight.
Process 20 minutes in hot water bath.","url":"https://recipe.bluelayer.org/recipe/30711/apple-pie-in-a-jar"},{"id":"30708","title":"Potato Lefse","ingredients":"potatoes, raw, skin
sugars, granulated
butter, without salt
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched","directions":"Peel, boil then rice the potatoes.
Scald milk then add the butter, sugar and salt.
Add this into the HOT riced potatoes and mix well.
Let cool overnight.
Add enough flour to make a stiff dough.
Pinch off walnut size portions and roll THIN.
Bake on lefse iron or large griddle.
Watch carefully, so not to burn them, it only takes a minute for this step.
When you see the lefse start to bubble and turn a light brown, flip and bake the other side.
Lay it on top of waxed paper and keep stacking them up.
Keep a piece of waxed paper on top to keep them from drying out.
Store in airtight container.
Butter and sprinkles lightly with sugar, roll up and eat.
If needed; when you're ready to eat place lefse between damp dishtowels to soften, about 15 minutes.
Potato Lefse is harder to handle then Milk Lefse at the rolling out and baking stage.","url":"https://recipe.bluelayer.org/recipe/30708/potato-lefse"},{"id":"30703","title":"My Simple Pie Crust","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
butter, salted
water, bottled, generic","directions":"Sift together the bread flour and cake flour.
Cut the butter into 2 cm cubes and keep chilled.
Add butter to the sifted flour, and using a dough scraper, cut the butter while mixing into the flour, until the butter forms bean-sized lumps.
Add chilled water to the dough from Step 2, mix with a spatula, then use your hands to bring it together.
The key is not to knead it, leaving the dots of butter intact.
Form the dough into a 10 cm x 15 cm rectangle, wrap in plastic wrap and chill for 1 hour or more in the refrigerator.
When baking pies, it's easier if you prepare the dough a day in advance.
Dust your working surface with flour, then roll out the dough to 1 cm thick, then fold into thirds, bringing the sides into the center.
Rotate the dough 90 degrees , then repeat Step 5, 5 times--making a total of six repeated rolling steps.
Now, it's ready to use!
The once crumbly dough is now nice and smooth.
To make puff pastry If you roll out the dough to 5 mm thick, then freeze them, you'll have a nice stock of puff pastry!
For apple pies, bake for a total of 40 minutes: 20 minutes at 200C, then for 20 more minutes at 180C.
See my Heart Shaped Sugar Pie.","url":"https://recipe.bluelayer.org/recipe/30703/my-simple-pie-crust"},{"id":"30691","title":"Vegan Knishes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
onions, raw
oil, olive, salad or cooking
potatoes, raw, skin
tofu, raw, regular, prepared with calcium sulfate
parsley, fresh
salt, table
spices, garlic powder
spices, pepper, black","directions":"Place a piece of parchment paper on a large cookie sheet.
Spray a little oil on the parchment.
Set aside.
Prepare 2 1/2 cups mashed potatoes.
DOUGH.
Beat together 1 cup of the mashed potatoes, the 1 tablespoons of oil and the salt.
Add the flour, and baking powder, mix well.
Mix in the water and knead into a smooth dough.
I used my mix master to mix this and it worked great.
The dough was wonderfully soft.
Let the dough rest in a bowl covered with a damp cloth for about 1/2 hour.
FILLING.
Saute the onions in the tablespoons of oil until transparent.
Mix in the rest of the ingredients.
I mixed it with the mix master just until combined.
Cut the dough into 4 sections and roll each section out thin.
Cut the circle into 4 more pieces and put 1-2 tablespoons of the filling in each.
Gather up the edges and join in the middle and pinch together so the filling doesn't leak out.
Put the knish on the parchment covered baking tray with the pinched side down.
Brush the top with soy creamer if desired.
Set the oven to 350'F and bake for 25 minutes until golden brown.
Serve with horseradish or mustard.
Bon Appetit.","url":"https://recipe.bluelayer.org/recipe/30691/vegan-knishes"},{"id":"30667","title":"Cashew Chicken Salad","ingredients":"butter, without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, cashew nuts, raw
grapes, red or green (european type, such as thompson seedless), raw
salad dressing, mayonnaise, regular
celery, raw
lemon juice, raw
spices, tarragon, dried
salt, table
spices, pepper, black","directions":"Melt butter in 10-inch skillet over medium heat until sizzling.
Add chicken; cook 10-15 minutes or until internal temperature of chicken reaches at least 165F and juices run clear when pierced with a fork.
Remove chicken from skillet; cut into bite-sized pieces.
Combine chicken pieces and all remaining ingredients in bowl; mix well.
Cover; refrigerate at least 1 hour or until serving time.
Serve cold.","url":"https://recipe.bluelayer.org/recipe/30667/cashew-chicken-salad"},{"id":"30663","title":"Dark Chocolate Bark","ingredients":"pretzels, soft, unsalted
potatoes, raw, skin
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"LINE baking sheet with wax paper.
COMBINE pretzels, chips and peanuts in small bowl.
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR.
If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
Stir in half of snack-peanut mixture.
POUR onto prepared baking sheet.
Spread mixture to desired thickness.
Sprinkle with remaining snack-pretzel mixture.
Tap sheet several times to spread chocolate and settle pretzels.
Refrigerate for 30 minutes or until firm.
Break into pieces.
Store in airtight container at room temperature.
Best when eaten within 24 hours.","url":"https://recipe.bluelayer.org/recipe/30663/dark-chocolate-bark"},{"id":"30652","title":"Sponge Baguette","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"Make a sponge with the first three ingredients; cover and ferment at least 15 minutes Add 1 c water, 5 c flour (gradually) while mixing.
Mix about 10 minutes, adding salt in last minute.
Round, cover, proof until dough doubles in size.
Punch, scale dough into 14 oz.
pieces.
Roll by hand into 1\" dia.
tubes with tapered ends.
place on floured pan (preferrably baguette pan, otherwise cookie sheet) with seam down Lightly coat with pan spray and cover with plastic wrap, proof until doubled in thickness Remove plastic, slash 1/2\" deep with five overlapping diagonal slashes Bake at 425* (convection) or 450* (conventional), spraying walls of oven every two minutes for first 10 minutes, until crust is a deep golden brown.","url":"https://recipe.bluelayer.org/recipe/30652/sponge-baguette"},{"id":"30627","title":"Hazelnut Crunch (Noci Croccante)","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
syrups, corn, light
nuts, hazelnuts or filberts
butter, without salt
salt, table
leavening agents, baking soda","directions":"Line a heavy large baking sheet with parchment paper.
Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves.
Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes.
Reduce the heat to medium-low.
Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes.
Quickly stir in the baking soda.
Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible.
Let stand until hard.
Break the brittle into pieces and store in an airtight container at room temperature.
If desired, serve over your favorite ice cream.","url":"https://recipe.bluelayer.org/recipe/30627/hazelnut-crunch-noci-croccante"},{"id":"30625","title":"Asian Glazed Salmon","ingredients":"fish, salmon, atlantic, wild, raw
sugars, brown
soy sauce made from soy (tamari)
mustard, prepared, yellow
rice vinegar,","directions":"Thaw fish, if frozen.
If necessary, cut fish into 4 serving size pieces.
Set aside.
For glaze, in a small bowl combine brown sugar, soy and mustard.
Set aside 2 tablespoons of the mixture for sauce.
Preheat broiler.
Place fish on the greased unheated rack of a broiler pan.
Broil 4 inches from the heat 8-12 minutes or until the fish is cooked, turning once half way through broiling and brushing with glaze the last 2-3 minutes of broiling.
For sauce, stir together rice vinegar and reserved glaze mixture until sugar is dissolved.
Serve with salmon.","url":"https://recipe.bluelayer.org/recipe/30625/asian-glazed-salmon"},{"id":"30613","title":"Steph's Smothered Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cream, sour, cultured
salad dressing, mayonnaise, regular
salad dressing, ranch dressing, regular
cream, fluid, heavy whipping
mushrooms, white, raw
cheese, parmesan, hard","directions":"Place thawed (a little frozen yet still works) chicken breasts in a single layer baking dish.
Spread mushrooms over the chicken, trying to keep them on the chicken.
Mix together sour cream, mayo, HV mix, and cream until blended.
Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms.
Sprinkle grated cheese on top until covered (the more cheese, the more \"crusty\" it gets).
Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes.
Using a metal spatula, serve onto a plate, trying to keep the yummy stuff on top of each breast intact.
The chicken will be very juicy and the stuff on top is very yummy, hence our name for it!
Things not to do:.
I once tried to make this into a casserole by dicing up the chicken first.
I ended up with tough little pieces of chicken that were not very juicy.
The shredded (fancy) parmesan cheese, instead of the grated, turns to little, hard shards when browned that stab you as you try to eat it, or if not as browned, are still too \"crunchy\".","url":"https://recipe.bluelayer.org/recipe/30613/stephs-smothered-chicken"},{"id":"30595","title":"Mississippi Blueberry Sauce","ingredients":"blueberries, raw
sugars, granulated
water, bottled, generic
lemon juice, raw","directions":"In a medium to small sauce pan, add all of the above ingredients together and simmer for about 10-15 minutes, until the juices of the berries have released and made a sauce.
Refrigerate before serving.
See all recipes and cooking videos from Chef Donald Link.
Find more recipes and food photos on Delish!18 Bacon RecipesCool Wedding Cakes36 Brunch Recipestable.addendum {width:630px; margin:0px; padding:0px;} table.addendum tr td {text-align:center; width:150px; padding-right:60px;} table.addendum tr td.last {text-align:center; width:150px; padding-right:0px;} More recipes like this Blueberry Pancakes with Warm Blueberry Sauce Fresh Blueberry Sauce Baked Ricotta with Blueberry Sauce Lemon-Ricotta Bundles with Blueberry Sauce Pork Tenderloin with Blueberry Barbecue Sauce Comment Join the conversation Share Tweet Pin E-mail What do you think?More FromMeals & Cooking Meals & Cooking Oct 20, 2015 @ 12:18 AM Share Share Tweet Pin E-mail This Pumpkin Cheesecake Brownie Bar Is Fall's Fudgiest Dessert It's three insane desserts in one.
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By Candace Braun Davison Dessert Oct 19, 2015 @ 7:01 PM Share Share Tweet Pin E-mail Pumpkin Cheesecake Brownie Bars Total Time: 6hrs 15min Level: Easy With a fudgy brownie bottom and rich layer of pumpkin cheesecake, these bars are on the must-make list for fall.
Appetizers Oct 19, 2015 @ 5:58 PM Share Share Tweet Pin E-mail Garlic-Parmesan Pretzels Total Time: 7min Level: Easy They're pretty much like pretzel garlic knots.
Meals & Cooking Recipes dessert fruit sauce summer recipes blueberries berriesStone Fruits Recalled At Trader Joe's, Kroger, Sam's Club, Walmart, and MoreBerry Tasty Desserts: 14 Summer Fruit and Berry PiesThe Power of Fruit : Summer's Best Drinks, Sauces, and DessertsBursting with Summer Sweetness: 19 Blueberry DessertsStar-Spangled Sweets: 26 Red, White, and Blue Berry Desserts for July 4th12 Most Popular Dessert Recipes More From Meals & Cooking NewsletterAbout UsPress RoomContact UsCommunity GuidelinesAdvertise OnlineAbout Our AdsBeing GreenWhy Did I Get This Ad?A Part of Hearst Digital Media2015 Hearst Communications, Inc. All Rights Reserved.Privacy PolicyYour California Privacy RightsTerms of UseSite Map var JS_BASE_TRANSLATIONS = {\"locales\":{\"locale\":\"en_EN\",\"fallbackLocales\":\"en_EN\"},\"en_EN\":{\"translation\":{\"LANG_TYPE_TO_SEARCH\":\"Type to Search\",\"LANG_PRESS_ENTER_TO_SEARCH\":\"Press enter to search\",\"LANG_PRESS_ENTER_OR_SELECT_ONE_OF_THE_SUGGESTIONS_BELOW_TO_SEARCH\":\"Press enter or select one of the suggestions below to search\",\"LANG_LOAD_MORE_STORIES\":\"Load more stories\",\"LANG_LOADING_MORE_STORIES\":\"Loading more stories\"}}};","url":"https://recipe.bluelayer.org/recipe/30595/mississippi-blueberry-sauce"},{"id":"30579","title":"Pesto Coated Chicken Skewers","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, pesto, classico, basil pesto, ready-to-serve
oil, olive, salad or cooking","directions":"Thread chicken onto skewers.
Place in a ceramic dish.
Combine pesto and 1 1/2 tablespoons oil.
Spoon over chicken.
Turn to coat.
Refrigerate for 30 minutes, if time permits.
Preheat barbecue plate on medium heat.
Place a piece of baking paper on barbecue plate.
Barbecue skewers on paper for 4 minutes each side or until chicken is just cooked through.","url":"https://recipe.bluelayer.org/recipe/30579/pesto-coated-chicken-skewers"},{"id":"30570","title":"Vegan Vegetable Pot Pie","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, basil, dried
spices, oregano, dried
oil, olive, salad or cooking
water, bottled, generic
soup, vegetable broth, ready to serve
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
corn, sweet, white, raw
spices, basil, dried
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black","directions":"In a large bowl, combine all of the dried ingredients for the crust.
Stir with a fork while slowly drizzling in the olive oil.
Then, 1/4- 1/2 c at a time, pour in the water and knead by hand until you get a firm, moist dough.
Form into a ball, set it in a bowl and chill it in the refrigerator.
While the dough is chilling, preheat the oven to 400 degrees and bring the broth to a boil in a saucepan.
Turn the heat to medium-low and slowly sift in the flour while whisking the broth.
When the last of the flour is in, the broth should be much thicker.
Turn off the heat and set aside.
Take the dough out of the refrigerator and lightly dust the work surface with flour.
Split the dough in half (slightly bigger chunk for the bottom crust).
Roll out the dough until it's 2-3 inches wider than the pie plate.
Lightly coat the plate in oil and dust with flour.
Lay the crust in the plate and make sure it is evenly covering the plate.
Put the frozen vegetables into the pie in an even layer.
Cover with the gravy and sprinkle with the seasonings.
Roll out the rest of the dough and cover the pie.
Trim off the excess crust and seal shut by pressing with a fork all the way around the edge.
Make a few puncture holes in the top of the crust to vent any steam.
Place the pie in the oven for 40 minutes, or until the edges are brown and the top is dry.
Let cool for at least ten to fifteen minutes before cutting.
This will allow the gravy to thicken up a bit.
Cut into the pie and check.
If the gravy is still pretty thin and soupy, let it cool for a while longer.","url":"https://recipe.bluelayer.org/recipe/30570/vegan-vegetable-pot-pie"},{"id":"30564","title":"Crockpot Round Steak with Rich Gravy","ingredients":"beef, grass-fed, ground, raw
soup, cream of chicken, canned, condensed
onions, raw
water, bottled, generic","directions":"Cut steak into 5 to 6 serving size pieces.
Place in crockpot.
Add dry onion soup mix, water, and condensed mushroom soup.
Cover and cook on low for 6 to 8 hours.
Excellent when served with mashed potatoes.
Makes 5 to 6 servings.","url":"https://recipe.bluelayer.org/recipe/30564/crockpot-round-steak-with-rich-gravy"},{"id":"30555","title":"Maple Bacon Pecan Brittle","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
syrup, maple, canadian
nuts, pecans
vanilla extract
bacon, meatless
leavening agents, baking soda","directions":"Bring sugar, water, corn syrup, and maple syrup to a boil in a large skillet over medium-high heat, stirring constantly.
Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
Stir pecans and vanilla into syrup mixture until mixture begins to turn brown; add bacon.
Cook until bacon mixture turns light brown, 1 to 3 minutes.
Remove from heat and stir baking soda into bacon mixture.
Pour brittle out onto a sheet of parchment paper set on a heat-proof surface and cool brittle to room temperature before breaking into pieces, at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/30555/maple-bacon-pecan-brittle"},{"id":"30546","title":"Baby Back Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sauce, barbecue","directions":"Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs.
Spray each piece of foil with vegetable cooking spray.
Brush the ribs liberally with barbecue sauce and place each portion in its own piece of foil.
Wrap tightly and refrigerate for at least 8 hours, or overnight.
Preheat oven to 300 degrees
Bake ribs wrapped tightly in the foil at 300 degrees for 2.5 hours.
Remove from foil and add more sauce, if desired.","url":"https://recipe.bluelayer.org/recipe/30546/baby-back-ribs"},{"id":"30545","title":"Cinnamon Apple Crisp","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
spices, cinnamon, ground
spices, ginger, ground
butter, without salt
apples, raw, with skin
sugars, granulated","directions":"Preheat oven at 350 degrees F.
Find a 9 or 10 inch pie plate, spray with non stick spray.
Start with the crisp:.
Place brown sugar, flour, oats, and coconut in a medium bowl, using your hands mix.
Add pecans, cinnamon, and ground ginger.
Toss gently.
Pour melted butter evenly over the dry mixture and stir with spoon until well mixed and evenly moist.
Filling:
Prep apples, peel, core, and chop.
Put in apples in another medium bowl and add 1/2 cup sugar on top and mix with spoon.
Final assembly:.
Pour filling into pie plate, and sprinkle crisp topping evenly over filling.
Don't forget to lick the topping your fingers --
Put on middle shelf of oven, bake 45 - 55 minutes.","url":"https://recipe.bluelayer.org/recipe/30545/cinnamon-apple-crisp"},{"id":"30527","title":"Parmesan Pull Apart","ingredients":"butter, without salt
onions, raw
dill weed, fresh
spices, poppy seed
celery, raw
martha white foods, martha white's buttermilk biscuit mix, dry
cheese, parmesan, hard","directions":"Heat oven to 400F.
Melt butter in an 8 or 9-inch round cake pan.
I use an 8-inch pan.
Tilt pan to cover bottom.
Sprinkle seasonings evenly over melted butter.
Separate biscuits into 10 biscuits and cut each piece into 4 pieces.
Place biscuit pieces and Parmesan cheese in a plastic bag; shake to coat evenly.
Arrange coated biscuit pieces evenly in prepared pan; sprinkle with remaining cheese.
Bake in the oven for 10 minutes or until golden brown.
Invert onto a serving plate and serve warm.","url":"https://recipe.bluelayer.org/recipe/30527/parmesan-pull-apart"},{"id":"30513","title":"Pear-Blueberry-Ginger Crisp (Gluten-Free)","ingredients":"blueberries, raw
sugars, granulated
vanilla extract
spices, ginger, ground
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
butter, salted","directions":"Preheat oven to 375F.
Into a medium bowl, place blueberries, pear chopped into 1/2-inch cubes, 2 tbs.
sugar, vanilla, ginger and brown rice flour.
Toss gently to coat thoroughly.
Into a 9\" x 9\" baking pan or 9\" pie plate, pour the blueberry-pear mixture.
Into a medium bowl, combine oats, brown sugar, sugar, brown rice flour and ginger.
With clean, bare hands or a pastry cutter, work butter into the mixture until it resembles a coarse and sandy texture.
Top fruit with crumble mixture.
Bake at 375 F for 30-35 minutes or until crumble is lightly browned.
Cool atop a wire rack for up to one hour.
Serve warm with a scoop of vanilla ice cream or whipped cream if desired.","url":"https://recipe.bluelayer.org/recipe/30513/pear-blueberry-ginger-crisp-gluten-free"},{"id":"30497","title":"Greek Garlic Chicken","ingredients":"spices, garlic powder
lemon juice, raw
oil, olive, salad or cooking
spices, oregano, dried
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 375 degrees.
In a small bowl, mix together the garlic, lemon juice, oil, and seasonings.
Spray an oven-proof baking dish with non-stick cooking spray and arrange chicken pieces in the dish.
Spoon garlic mixture on top of the breasts.
Bake for 30-40 minutes or until internal temperature registers 170 degrees.","url":"https://recipe.bluelayer.org/recipe/30497/greek-garlic-chicken"},{"id":"30489","title":"Cinnamon Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Blend flour, nuts, sugar, cinnamon and salt in processor until nuts are coarsely ground.
Add chilled butter and vegetable shortening.
Using on/off turns, process until coarse crumbs form.
Add 2 tablespoons ice water or chilled creme de cacao.
Process dough until small moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap dough disk in plastic.
Refrigerate until cold enough to roll out, about 30 minutes.
Roll out dough on floured work surface to 12-inch round.
Transfer dough to 9-inch-diameter glass pie dish.
Press dough into dish.
Fold overhang under.
Crimp edges decoratively.
Cover and chill until cold, about 30 minutes.
(Can be prepared 2 days ahead.
Keep refrigerated.)","url":"https://recipe.bluelayer.org/recipe/30489/cinnamon-pastry-crust"},{"id":"30485","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic","directions":"In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
Dissolve the salt in 2/3 cup of the warm water.
With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
Feel the dough; it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
Cover with plastic wrap and allow dough to rest for at least 30 minutes.
On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
Place the tortilla on a plate and cover with plastic wrap.
Repeat the rolling out process for the remaining 11 balls of dough.
Heat a flat cast iron griddle over moderately high heat.
Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
Flip the tortilla and cook it for another 30 to 45 seconds.
The tortilla should be lightly browned but still soft and flexible.
Transfer the cooked tortilla to a heavy towel and wrap it up.
Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
To reheat the tortillas, tuck them in an\"envelope\" made out of aluminum foil and heat in a 325F oven for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/30485/flour-tortillas"},{"id":"30482","title":"The Snow Princess' Coconut Snowballs","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
ice creams, vanilla","directions":"Preheat the oven to 350 degrees.
Spread the coconut over a baking sheet and bake until lightly toasted but not dark brown (5-8 minutes).
Be sure to watch carefully!
Transfer the coconut to a bowl and let cool.
Just before serving, place the coconut in a pie pan.
Use an ice cream scoop to form 2-inch balls of ice cream.
Shake the pan to coat the balls with toasted coconut and use as a garnish for Recipe#433385 or other desserts.","url":"https://recipe.bluelayer.org/recipe/30482/the-snow-princess-coconut-snowballs"},{"id":"30456","title":"Rice Krispies Muffins","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt butter, chocolate and sirop.
Pour over the rice krispies and blend carefully.
Put into muffin paper cups and cool for at least 4 hours.","url":"https://recipe.bluelayer.org/recipe/30456/rice-krispies-muffins"},{"id":"30455","title":"Chewy Chocolate Peanut Bars","ingredients":"peanut butter, smooth style, without salt
syrups, corn, light
sugars, brown
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive
raisins, seeded
cranberries, dried, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"To make base, in pot combine thoroughly the peanut butter, corn syrup, brown sugar and butter.
Stir constantly on medium heat until nearly boiling.
Do not let mixture burn on bottom or pot.
Remove from heat.
In a large bowl combine rice krispies, peanuts and any or all of the optional ingredients.
I use them all.
Pour in hot peanut butter mixture and at once stir to thoroughly combine.Mixture is very stiff.
Pack firmly and evenly into the bottom of a buttered 8 x 8\" pan.
Press down using the back of a large dessert spoon dipped several times in hot water to keep it from sticking.
Let stand on counter while you prepare the topping.
To make topping, in a small pot combine squares of chocolate and peanut butter.
Stir constantly over low heat until chocolate is melted and the the mixture is combined.
At once spread evenly over bars ( 1 x 2\").
Chill in refrigerator.
With sharp knife cut into bars.
Stir in contained in refrigerator until serving.
If making a double recipe, use a 9 x 12\" pan and use 4 squares of chocolate with 1/3 cup peanut butter for topping.","url":"https://recipe.bluelayer.org/recipe/30455/chewy-chocolate-peanut-bars"},{"id":"30451","title":"Feta, Walnut and Olive Oil Scone","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
butter, without salt
nuts, walnuts, english
cheese, feta
oil, olive, salad or cooking
cream, whipped, cream topping, pressurized
salt, table
sugars, granulated
spices, rosemary, dried","directions":"Heat the oven to 400.
In a large glass bowl, stir together the flour, baking powder, salt and pepper.
Use your fingers to blend the butter pieces into the flour mixture.
Chop the walnuts and feta until they are well combined (or use a food processor).
Stir in the oil and cream.
Pour the walnut-oil mixture into the flour and stir.
Turn out onto a floured surface and knead a few times.
Form into a log and cut into four pieces.
Form each piece into a flat circle 4 inches wide.
Place the circles onto an oiled baking sheet, and cut each into 4 triangles.
Brush the tops with a bit of olive oil, sprinkle the sugar-rosemary evenly over all and bake for 9 minutes, or until the bottoms are brown and the sugar topping is crisp.
Serve as an appetizer.
The dough can be prepared a day ahead.
Keep the log wrapped tightly in the refrigerator until ready to bake.","url":"https://recipe.bluelayer.org/recipe/30451/feta-walnut-and-olive-oil-scone"},{"id":"30447","title":"Almond Pecan Pie Crust Recipe","ingredients":"nuts, almonds
nuts, pecans
dates, deglet noor
water, bottled, generic","directions":"In separate bowls, cover almonds & pecans with water & let soak for 8 to 12 hrs.
Drain & rinse.
In a food processor, grind almonds to a consistency of moist meal.
Place in a bowl & set aside.
Grind pecans in the same way & stir in with the almond meal.
Blend dates & water till smooth.
Stir into the nut mix & mix well.
Shape into a ball & place on a 12\" waxed piece of paper.
Top with another piece of waxed paper.
Roll out dough into an 11\" diameter.
Carefully remove the top piece of waxed paper.
Invert pie crust into an oiled 9\" pie plate & press down gently.
Trim the edges.
(It doesn't say, but I think which one should then remove the other piece of paper).
Place crust in a preheated oven at 250F.
Turn off heat immediately & let the crust sit till it is dry, about, 30 min.","url":"https://recipe.bluelayer.org/recipe/30447/almond-pecan-pie-crust-recipe"},{"id":"30446","title":"Carrot Juice","ingredients":"carrots, raw
water, bottled, generic
milk, canned, condensed, sweetened
vanilla extract
spices, nutmeg, ground
alcoholic beverage, distilled, rum, 80 proof","directions":"Wash and peel carrots.
Cut carrots into small pieces.
Add to blender with 2 cups of water.
Blend (grate/chop mode) for 1 to 2 minutes.
Pour into strainer and squeeze the juices from the carrots into bowl.
Discard carrot pulp.
Sweeten carrot juice with milk.
Add the vanilla, nutmeg and rum (to taste).
Chill and serve.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.","url":"https://recipe.bluelayer.org/recipe/30446/carrot-juice"},{"id":"30432","title":"Cheesy Peach Pie","ingredients":"peaches, yellow, raw
cereals ready-to-eat, granola, homemade
honey
cheese, parmesan, hard","directions":"In large bowl, combine 3 cups of the granola, honey and 1/2 cup of the reserved peach juice.
Press mixture into a 9-inch glass pie pan to form a crust.
Dice 1 cup of the peaches.
With electric beater, beat cheese until softened.
Fold in diced peaches.
Spread mixture over crust; chill.
Prior to serving, top with peach slices and remaining granola.","url":"https://recipe.bluelayer.org/recipe/30432/cheesy-peach-pie"},{"id":"30429","title":"Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cream, sour, cultured
ice creams, vanilla","directions":"Coat bottom and sides of an 8 inch pie plate with butter.
Combine chocolate syrup and chocolate chips in a microwave safe bowl.
Microwave until hot (about 45 seconds).
Stir together until smooth.
reserve 1/4 cup of the chocolate mixture.
Combine chocolate mixture in larger bowl with crisp rice cereal.
Press into pie plate and up the sides.
Freeze for about 15 minutes.
Combine reserved chocolate mixture and sour cream in a small bowl and mix well.
Spread half of the ice cream in the prepared pie plate.
Drizzle with half of the sour cream mixture.
Top with remaining ice cream and drizzle again with remaining sour cream mixture.
Top with extra chocolate chips if desired.
Freeze for about 1 hour.
Let stand at room temperature about 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/30429/ice-cream-pie"},{"id":"30426","title":"Shoo Fly Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic","directions":"In a large mixing bowl stir together flour, sugar and salt.
Cut in the butter and shortening with a pastry cutter or a fork until the mixture resembles coarse crumbs.
Work in the ice water 1 tablespoon at a time.
If it still does not come together add more ice water as needed.
Wrap the pie dough, tightly, in plastic wrap and chill for at least 30 minutes.
Roll the dough out on a floured surface to a 10-inch circle.
Transfer the dough to a pie plate and press it down into the bottom and sides.
Fold the edges under and flute them or crimp them with a fork.
1 cup all-purpose flour
1/3 cup sugar
1/3 cup dark brown sugar
1 tablespoon vegetable shortening
1 tablespoon cold butter
1 egg
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
Preheat oven to 375 degrees F.
In a mixing bowl cut together flour, sugar, brown sugar, shortening and butter until it resembles coarse crumbs; set aside.
In another mixing bowl whisk together egg, molasses, hot water and baking soda.
Pour the egg mixture into the pie shell.
Sprinkle the crumbs on top.
Bake for 30 to 35 minutes.
The center of the pie may still quiver a bit when jiggled; it will firm up a bit more as it cools.","url":"https://recipe.bluelayer.org/recipe/30426/shoo-fly-pie"},{"id":"30421","title":"Jersey's Fruit and Nuts Granola","ingredients":"oats
wheat germ, crude
nuts, walnuts, english
nuts, almonds
nuts, pecans
seeds, sunflower seed kernels, dried
cranberries, dried, sweetened
blueberries, raw
cherries, sweet, raw
raisins, seeded
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
spices, cinnamon, ground
oil, canola
honey
vanilla extract","directions":"Preheat the oven to 300 degrees F.
In a large bowl, combine the rolled oats, wheat germ, walnuts, almonds, pecans, cranberries, sunflower seeds, blueberries, cherries, raisins, coconut, salt, and cinnamon.
Place a metal mixing bowl on top of a stockpot with some hot water over medium heat.
Add the butter and honey to the mixing bowl and allow the butter to melt.
Remove from heat, add the vanilla, and stir.
Combine the wet ingredients with the dry and stir to coat thoroughly.
If the mixture appears wet, add more rolled oats, 1/2 cup at a time.
Spread the mixture onto a baking sheet coated with nonstick cooking spray.
Bake for 30 to 40 minutes, stirring every 10 minutes to cook evenly, adjusting the oven temperature if it's getting too dark.
Allow the granola to cool completely, and then break apart any large pieces that are stuck together.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/30421/jerseys-fruit-and-nuts-granola"},{"id":"30414","title":"Pork Satay","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soy sauce made from soy (tamari)
water, bottled, generic
spices, chili powder
peanut butter, smooth style, without salt
spices, ginger, ground
spices, garlic powder
sugars, granulated
lemon juice, raw","directions":"Slice the pork as thinly as you can (it's easier if you freeze it for 15 to 20 minutes first).
Cut the slices into pieces, about 1 1/2 inches is diameter.
Mix together the remaining ingredients and stir the pork into them.
Let sit for a few hours or overnight, refrigerated.
Thread the pork onto skewers without crowding, reserving the marinade.
Grill or broil until browned all over, a total of 5 to 8 minutes.
While the meat is cooking, bring the marinade to a boil and reduce it slightly.
Use as a dipping sauce.","url":"https://recipe.bluelayer.org/recipe/30414/pork-satay"},{"id":"30378","title":"Persian Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
oil, olive, salad or cooking
spices, saffron
water, bottled, generic","directions":"In a large bowl, rinse rice several times to remove any excess starch out of the grains.
Keep rinsing until the water runs clear.
While rinsing be careful to not touch or massage the grains too hard cause it may break the grains.
Fill bowl with lukewarm water again and add 2 tablespoon of salt.
Allow rice to soak for about 20 minutes while you boil water.
*The soaking time depends on how old the rice grains are.
The older the rice, the more soaking time.
For the Basmati rice sold in supermarkets 20 minutes is enough, but in Iran usually rice grains are older so they need at least 3-4 hours of soaking.
Add water to a large pot until half of its depth and bring it to a boil.
Drain rice and add to boiling water.
After 5-7 minutes of boiling test to see if the rice is ready.
Rice should be hard in the center and soft on the outside.
Also another way to see if it's ready to drain is that you will see the rice gains starting to come to the surface of the water.
When rice is ready to drain, add one cup of cold water to the pot so it stops boiling.
Then drain it and set aside for a minute while preparing the pot.
Rinse out the pot that you used to boil the rice and place it on medium-high-heat.
Add 2 tablespoon of oil to the bottom of the pot and wait until it heats up a little bit.
Now you can add slices of potato or just use the rice for the bottom.
Carefully transfer in the par boiled rice into the pot.
Place the rice in a pyramid shape but be very gentle to not break the grains.
Reduce heat and cover the lid of the pot.
Mix 2 tablespoon oil with 4 tablespoon water.
Wait 1-2 minutes and then remove the lid and add it on top of the rice.
Again cover the lid, but this time before putting the lid on put two pieces of paper towel or a clean towel over the pot first and then place the lid.
Allow it to steam for 45 minutes.
Add 4 tablespoons of hot water to the ground saffron and let it brew while the rice cooks.
When rice is ready, take a couple of spoons out of the pot and into a mixing bowl.
Add the saffron mixture to it and give it a mix until rice turn from white to yellow.
Now spoon the rice on a serving platter and top it with saffron rice.","url":"https://recipe.bluelayer.org/recipe/30378/persian-rice"},{"id":"30377","title":"Bacon Wrapped Water Chestnuts","ingredients":"bacon, meatless
water, bottled, generic
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
soy sauce made from soy (tamari)
sugars, brown","directions":"Preheat oven to 350 degrees.
In a bowl, mix together entire contents of the can of pineapple chunks, soy sauce and brown sugar.
Cut bacon strips into 3 equal pieces.
Wrap each water chestnut in one piece of the cut bacon.
Secure with a toothpick.
Place into a 9x13 baking dish.
Pour the pineapple mixture over the top.
Cover with foil and bake for 1 hour.
Serve warm.
Refrigerate leftovers.","url":"https://recipe.bluelayer.org/recipe/30377/bacon-wrapped-water-chestnuts"},{"id":"30372","title":"Single Flaky Pie Crust (Food Processor)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix flour, sugar and salt in food processor.
Add butter and shortening.
Using on/off pulses, process until mixture resembles coarse meal.
Drizzle 3 T. ice water over mixture.
Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into a ball; flatten into a disk.
Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
Roll out dough on lightly floured work surface to 12-inch round.
Transfer dough to 9-inch-diameter glass pie dish.
Fold overhang under.
Crimp edges decoratively.","url":"https://recipe.bluelayer.org/recipe/30372/single-flaky-pie-crust-food-processor"},{"id":"30370","title":"Apricot & Pineapple Smoothie","ingredients":"apricots, dried, sulfured, uncooked
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Roughly chop the apricots into small pieces and place in a bowl.
Pour the pineapple juice over them, cover with clingfilm and allow to stand overnight.
Place all the ingrediants in a blender or food processor and process until smooth.
Add a couple of ice cubes and drink the juice immediately.","url":"https://recipe.bluelayer.org/recipe/30370/apricot-pineapple-smoothie"},{"id":"30357","title":"Flower-Shaped Sandwich Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Use the Dough setting on your bread machine, and complete the first rising.
Punch down the dough lightly, and divide into 8 pieces.
Leave to rest for about 15 minutes.
Grease the mold (I've also lined it on the bottom with paper to make sure the bread doesn't stick).
Roll the dough into neat balls, and put into the mold.
Let rise a 2nd time.
The photo shows the dough after it's risen.
Optionally brush with some beaten egg (not listed in the ingredients).
Bake in a pre-heated 190 to 200C oven.
Take it out once it's baked, and drop down onto a hard surface from a little distance to 'shock' it.
Please adjust the baking time and temperature depending on your oven.
Then, just get your favorite sandwich fillings together.
Cut the bread halfway through, and spread with butter.
Put in lots of filling - and a gorgeous wreath of sandwich is finished.
You can tear off however much you like.
They're so fun to each!
Try them for a child's birthday party.
Please try ai-chan's\"Our Golden Ratio: Chicken Teriyaki with Mayonnaise\".
It goes so well with this bread.","url":"https://recipe.bluelayer.org/recipe/30357/flower-shaped-sandwich-rolls"},{"id":"30353","title":"Patty's No Fail Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
water, bottled, generic
salt, table","directions":"Blend flour, salt, and Crisco with a fork or pastry cutter until well blended.
Add water and continue blending until soft dough forms.
Form into
a ball and refridgerate for one hour before rolling out.
Cut ball into
halves and roll each half to form the top and bottom crusts.
May be frozen
for use later.
Freeze in a ziplock bag.
Allow two hours to thaw before
rolling out.","url":"https://recipe.bluelayer.org/recipe/30353/pattys-no-fail-pie-crust"},{"id":"30348","title":"Bagles Recipe","ingredients":"water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"* Note: If you do not want wheat bagles substitute white bread flour for the whole-wheat flour.
For best results boil and then bake no more than 4 at a time.
Place all ingredients in your machine in the order specified by your machine's manufacturer.
Select the dough cycle and press start.
Let the machine knead the dough and then let the dough rise for only 20 min in the machine.
Even if your cycle runs longer, simply turn off the machine after 20 min.
After 10 min of the 20 min of the rise time has completed put on a large pot of water, with 2 Tbsp.
of sugar.
Bring to a boil.
Divide the dough into 12 pcs.
Roll each piece of dough into a ball, poke a floured finger through the center to create the hole, and then shape top and smooth sides.
Moisten your finger with water, if necessary to smooth.
Pull gently to enlarge the hole.
The center hole should be about 3 inches across.
The resulting bagel is smooth and there is no joint.
Carefully lower 3 or possibly 4 bagels at a time into the water, cooking for about 30 seconds on each side.
Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or possibly dry onion bits if you like and place on the greased baking sheet.
Bake in a preheated 550 degree oven for 8 min.
Turn them over after 4 min.
For an extra chewy crust throw a few ice cubes on the floor of your oven.
This recipe yields 12 bagels.","url":"https://recipe.bluelayer.org/recipe/30348/bagles-recipe"},{"id":"30343","title":"Pumpkin Granola","ingredients":"oats
pumpkin, raw
salt, table
sugars, brown
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
vanilla extract
cranberries, dried, sweetened
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat the oven to 325F Line a large baking sheet with parchment paper and set aside.
In a large bowl, combine oats, spices, and salt.
Mix well.
In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract.
Whisk until smooth.
Pour wet ingredients into oat mixture and stir until the oats are evenly coated.
They will be moist.
Evenly spread the mixture onto the prepared baking sheet.
Bake for 20 minutes.
Remove pan from the oven and stir.
Bake for an additional 15-20 minutes or granola looks toasty.
Mixture will still look slightly damp.
Take out a little and let it cool to see if it crisps up.
If it does, remove from the oven and stir in dried cranberries and pepitas.
If you like your granola in clusters, press the granola together as if you're making a rice crispy treat.
Let cool completely.
Break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30343/pumpkin-granola"},{"id":"30334","title":"Deviled Chicken Spread","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
butter, without salt
mustard, prepared, yellow
delallo, italian seasoned breadcrumbs,
parsley, fresh
spices, pepper, red or cayenne
salt, table","directions":"heat oven to 400*F.
in a bowl mix chicken, mayonnaise, 3 tablespoons butter, mustard and cayenne pepper.
taste for salt, add if needed.
spread into a 9\"inch pie pan.
in a separate bowl, mix bread crumbs, parsley and 2 tablespoons of butter.
sprinkle over chicken mixture.
bake for 20 to 25 minutes, or until golden brown and heated through.
Serve while still hot.","url":"https://recipe.bluelayer.org/recipe/30334/deviled-chicken-spread"},{"id":"30330","title":"Molasses Oatmeal Bread","ingredients":"water, bottled, generic
oats
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
molasses
sugars, granulated
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Pour boiling water over oats and let stand about 1/2 hour.
Sprinkle yeast and 1 tsp sugar into warm water.
Let stand 10 minutes, then stir.
Add molasses, sugar, salt and butter to the cooled oatmeal; blend well.
Stir in dissolved yeast.
Add enough flour to make a soft dough.
Turn out on floured board and knead until smooth and elastic, about 10 minutes.
Place in a greased bowl; turn to grease top.
Cover with a clean towel and let rise in a warm place until double -- about 1 hour.
Punch down and knead lightly for 2 minutes.
Divide dough in half and shape into loaves.
Place in greased pans.
Cover and let rise until double.
Bake at 400 degrees 45 -55 minutes.
Note* If bread darkens too much for your liking while baking -- cover with a piece of tin foil -- shiny side up.
This will help it from darkening any further.
I don't do this -- as we like it dark.","url":"https://recipe.bluelayer.org/recipe/30330/molasses-oatmeal-bread"},{"id":"30327","title":"Asian Hot Wings Recipe","ingredients":"soy sauce made from soy (tamari)
sugars, granulated
seeds, sesame seeds, whole, dried
spices, pepper, red or cayenne","directions":"Combine the following ingredients to make a marinade:
Cut 2-3 lbs of wings into 3 pcs.
Throw away the wingtips and marinate the remaining pcs for at least 30 min.
Agitate the pcs occasionally while they are marinating.
Cover a cookie pan with foil and, using tongs, place the marinated wing pcs on it.
I suggest using a cookie PAN, as opposed to a sheet, because the sides will insure which none of the marinade mix drips off the edge and screws up your oven.
There should be a slight seperation between each individual piece so they do not stick together.
Cook for one hour at 350 F, turning the wing pcs every 10 min.
If you want them to come out nice and even, you need to turn them individually with a pair of tongs.
If you do not turn them, they'll stick and burn on one side.
After they are done, let stand for at least 20 min.
Serve warm or possibly at room temperature.","url":"https://recipe.bluelayer.org/recipe/30327/asian-hot-wings-recipe"},{"id":"30326","title":"Banana Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
butter, without salt
bananas, raw
honey
molasses
vanilla extract","directions":"Combine dry ingredients in a large bowl.
Set aside.
In a medium bowl, mix melted butter, banana, honey, and molasses; stir to mix.
Add vanilla extract.
Pour banana mixture all at once into flour mixture.
Using a fork, stir until mixture is combined with all flour mixture.
Knead dough in bowl until all flour is incorporated.
Dough will be crumbly.
Divide dough into smaller pieces; roll each piece between 2 pieces of waxed paper(or parchment paper) to 1/8\" thickness.
Cut with a 2 1/2\" round cookie cutter and transfer to an ungreased baking sheet.
Bake in a 325*F. oven for 15-17 minutes or until golden brown.
Makes about 40 crackers.","url":"https://recipe.bluelayer.org/recipe/30326/banana-graham-crackers"},{"id":"30316","title":"Flax Seed Granola with Cherries and Almonds","ingredients":"oats
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table
sugars, brown
honey
molasses
vanilla extract
spices, cinnamon, ground
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
seeds, flaxseed
cherries, sweet, raw","directions":"Preheat the oven to 350 degrees F.
In a bowl, toss the oats and almonds with the coconut oil and salt.
Spread the mixture onto 2 large rimmed baking sheets and place in the oven for 20 to 25 minutes, shaking the pan twice and making sure they dont burn.
Remove from the oven and set aside.
Reduce heat to 325 degrees F.
In a medium saucepan, combine the brown sugar, honey and molasses.
Heat the mixture slowly, stirring until all combined.
Turn off the heat and stir in the vanilla and cinnamon.
In another bowl mix the toasted oats and almonds with the rice cereal, flax seeds, and cherries.
Pour in the sugar mixture, stirring as you pour.
Toss to combine; it will be sticky!
Use your hands to press into a parchment lined large baking sheet.
You can rub a little coconut oil on your hands to keep the granola from sticking.
Bake until golden, about 20-25 minutes.
Remove from oven and let it cool.
Lift the bars from the pan and use you hands to break it into pieces.
You can keep some pieces bigger to eat like a bar or if you want you can crumble it up smaller to put on top of your yogurt or oatmeal.","url":"https://recipe.bluelayer.org/recipe/30316/flax-seed-granola-with-cherries-and-almonds"},{"id":"30308","title":"Oatmeal Coconut Raspberry Bars","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
salt, table
butter, without salt
oats
jams and preserves, apricot","directions":"Preheat oven to 375F.
Spread 3/4 cup coconut evenly on a baking sheet.
Toast in middle of oven, stirring once, until golden, about 8 minutes, and then cool.
Blend together flour, sugars, and salt in food processor.
Then add butter and blend until a dough begins to form.
Transfer to a bowl and knead in oats and toasted coconut until well combined.
Reserve 3/4 cup of dough.
Press remainder of dough evenly into bottom of a buttered 13x9-inch metal baking pan.
Spread jam over it.
Crumble reserved dough evenly over jam.
Sprinkle with remaining 3/4 cup untoasted coconut.
Bake in middle of oven until golden, 20-25 minutes.
Cool completely in pan on a rack.
Loosen from sides of pan with a sharp knife.
Lift out in one piece and transfer to a cutting board.
Cut into 24 bars.
Note: Bars can be made 3 days ahead and kept in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30308/oatmeal-coconut-raspberry-bars"},{"id":"30304","title":"Chocolate Decor","ingredients":"pascha, organic bitter-sweet dark chocolate chips,","directions":"Wipe a 12 x 18-inch plastic cutting board with a wet cloth and place a 12 x 18-inch piece of acetate on top (the damp surface will keep the acetate from moving around).
Smooth the acetate out completely.
Pour the chocolate into the center of the acetate and use a large offset spatula to spread the chocolate into an even layer that covers the acetate completely.
Make long, even sweeps with the spatula, from the center out to the sides and corners.
When the chocolate starts to set but is not yet hard, follow these instructions to make squares, rectangles, or swirls.
To make squares or rectangles: Score the chocolate into 2 1/2-inch squares or 1 1/2 x 3-inch rectangles with the back of a knife (you dont want to cut through the acetate).
Cover the chocolate with a piece of parchment, transfer it to a baking sheet, and weight it with another baking sheet.
Leave it overnight for the best shine.
To make swirls: Run a cake trowel over the chocolate to create strips.
Cut the acetate into 2-inch strips that are about 8 inches long.
Before the chocolate sets, lift the strips with the tip of a knife and curl them so they look like opened toilet paper tubes.
Set the curls in baguette molds and leave overnight for the best shine.
Unwrap the acetate just before using.","url":"https://recipe.bluelayer.org/recipe/30304/chocolate-decor"},{"id":"30285","title":"Berber Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In the container of a blender or food processor, combine the flour and salt.
Pulse to blend.
Add the oil and hot water, and blend until it stops sticking to the sides.
Remove from the container, and cut into 4 pieces.
On a lightly floured surface, roll out the dough until fairly thin.
Let it rest for a minute if it is difficult to roll.
Heat a large skillet over medium heat, and spray with a light coating of cooking spray.
Fry one piece at a time until the surface begins to bubble.
Flip over, and fry until it has brown spots on the other side.
Cut each piece into quarters to serve.","url":"https://recipe.bluelayer.org/recipe/30285/berber-bread"},{"id":"30275","title":"Vera's Apple Pie in a Jar","ingredients":"apples, raw, with skin
sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
water, bottled, generic
lemon juice, raw","directions":"Combine everything but the apples and lemon juice.
Cook until thick and bubbly.
Add 3 tbs lemon juice.
Pack apple slices tightly into quart jars and cover with syrup.
Cold pack for 20 minutes to preserve or give to friends to use up within 2 weeks.","url":"https://recipe.bluelayer.org/recipe/30275/veras-apple-pie-in-a-jar"},{"id":"30273","title":"Grandma's Very Easy Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift flour and salt into a bowl.
Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark.
Whisk oil and milk together and pour immediately into the bowl with flour.
Mix the crust together with a fork just until it holds together.
Do not knead.
Divide crust in half, form into balls, and roll each half out between sheets of waxed paper.
Peel waxed paper from crusts to fit into pie plate.","url":"https://recipe.bluelayer.org/recipe/30273/grandmas-very-easy-pie-crust"},{"id":"30270","title":"Beirut Tahini Swirls Sukkar Bi Tahin","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
oil, olive, salad or cooking
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
sugars, granulated","directions":"In a medium bowl, dissolve the yeast in the lukewarm water.
Stir in one cup of the flour, then add the sugar and oil; stir.
Incorporate a second cup of flour, then turn the dough out onto a well floured surface and knead for 5 minutes, or until smooth.
Cover the dough with plastic wrap and let rise for 2 to 3 hours, until doubled in volume.
Meanwhile, place a baking stone or unglazed quarry tiles, if you have them, (or a baking sheet) on the middle oven rack and preheat the oven to 375F
Mix together the tahini and sugar and stir until smooth.
Set aside.
Cut the dough into 6 equal pieces.
Work with 3 at a time, keeping the others covered.
Flatten each out on a lightly floured surface, then roll each out to a rectangle about 5 inches by 10 inches.
Spread the top surface with 2 1/2 Tablespoons of the filling mixture, spreading it almost to the edges.
Roll up the rectangle from a long side into a cylinder, which will stretch as you roll to about 20 inches long.
Anchor one end and coil the bread around itself, then tuck the end inches Flatten with the palm of your hand, then set aside, covered, while you fill and shape the other 2 rectangles.
Return to the first coil and roll out gently with a rolling pin.
Roll the other 2 out a little and then return to the first one and roll it out a little more thinly, and so on, until you have rolled each to a round about 6 to 7 inches in diameter.
A little filling may leak outdont worry, just leave it.
Place the breads on the hot baking stone or tiles (or baking sheet) and bake for 15 to 20 minutes, until golden brown and flaky.
Transfer to a rack to cool.
Shape and bake the remaining 3 pieces of dough.
Serve warm or at room temperature.
Makes 6 golden brown, flaky textured coiled rounds, about 6 inches wide, filled with sesame paste and sugar.
Home Baking The Artful Mix of Flour and Tradition Around the World.","url":"https://recipe.bluelayer.org/recipe/30270/beirut-tahini-swirls-sukkar-bi-tahin"},{"id":"30257","title":"Cheddar, Dill, and Red Onion Scones","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
dill weed, fresh
fresh red onions,
cheese, cheddar
spices, pepper, black","directions":"Combine and sift the cake flour and baking powder.
Coarsely grate the cheese.
Thinly slice the onion, wrap with plastic wrap, and heat in the microwave for one minute until tender.
Set aside to cool.
Put the ingredients in a bowl.
Add the butter and mix with your hands until it becomes crumbly, resembling the consistency of panko.
Set aside a small amount of the cheese for toppings, then add the remaining ingredients to Step 3 and mix.
Make a well in the center and add the milk and olive oil.
Mix with a spatula using cutting motions until it all comes together into a ball.
Place the dough on a surface dusted lightly with flour and use your hands to press it out into a 2.5 cm thick disc with a diameter of about 15 cm.
Use a knife to cut the dough into 8 pieces.
Reshape the edges of the pieces with the knife.
Preheat the oven to 200C.
Lightly brush the surface of the scones with milk (amount separate from listed ingredients), top with the remaining cheese, and lightly press into the dough.
Let sit for about 15 minutes in a warm place, then bake in an oven for about 20 minutes.
They're delicious served warm.
\"Standard Scone\"
\"Mixed Herbs and Seeds Scones\"","url":"https://recipe.bluelayer.org/recipe/30257/cheddar-dill-and-red-onion-scones"},{"id":"30248","title":"Mocha Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, whipped, cream topping, pressurized
beans, snap, green, raw
butter, without salt
cocoa, dry powder, unsweetened","directions":"Place chocolate in 4-cup glass measuring cup.
Place in microwave oven and cook on medium or 50 percent power until chocolate melts and is smooth, stirring every 30 seconds, about 3 minutes total.
Line small strainer with double thickness of damp cheesecloth; place strainer over measuring cup with melted chocolate.
Pour cream into 2-cup glass measuring cup.
Place in microwave oven and bring to boil on high.
Stir ground espresso beans into hot cream; let steep 5 minutes.
Pour cream mixture into prepared strainer set over chocolate; discard solids in strainer.
Stir until cream-chocolate mixture is well blended and smooth.
Place butter on plate.
Microwave 10 seconds on high to soften.
Add butter, 1 piece at a time, to chocolate mixture, stirring until melted.
Cover ganache with plastic wrap and chill until firm, about 2 hours.
Line baking sheet with waxed paper.
Place cocoa powder in medium bowl.
Using 1 rounded teaspoon for each truffle, quickly roll chocolate ganache between palms into balls (chill remaining chocolate mixture briefly if mixture softens).
Drop each truffle into cocoa powder to coat; shake off excess.
Place on prepared baking sheet.
Chill truffles until firm, at least 2 hours.
(Can be made 2 weeks ahead.
Store in airtight container in refrigerator.
Dust truffles with cocoa powder before serving.)","url":"https://recipe.bluelayer.org/recipe/30248/mocha-truffles"},{"id":"30244","title":"Roasted Sweet Potatoes with Honey Glaze","ingredients":"sweet potato, raw, unprepared
butter, without salt
honey
lemon juice, raw","directions":"Preheat oven to 350F.
Arrange sweet potatoes in 13x9x2-inch glass baking dish.
Stir butter, honey, and lemon juice in small saucepan over medium heat until butter melts.
Pour butter mixture over sweet potatoes; toss to coat.
Sprinkle generously with salt and pepper.
Bake sweet potatoes until tender when pierced with skewer, stirring and turning occasionally, about 50 minutes.","url":"https://recipe.bluelayer.org/recipe/30244/roasted-sweet-potatoes-with-honey-glaze"},{"id":"30242","title":"Bubbling Asian Fondue Recipe","ingredients":"shortening, vegetable, household, composite
sauce, fish, ready-to-serve
mollusks, scallop, (bay and sea), cooked, steamed
yogurt, greek, plain, nonfat
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In 5- to 6-qt pan over high heat, bring 2 to 3 qts water to a boil.
Add in vegetables.
Cook till they turn bright green, 2 to 4 min.
Drain; immerse in ice water till cold; drain again.
Rinse fish, scallops, and shrimp; pat dry.
Cut fish into 1/4-inch-thick slices, about 2 inches long.
Cut scallops crosswise into 1/4-inch-thick slices.
Cut shrimp in half lengthwise.
Arrange fish, scallops, and shrimp on a flat dish.
In a 3-qt metal chafing dish or possibly pan over high heat, bring all Asian broth to a boil.
If using a 2-qt fondue pan, fill halfway with boiling broth (keep remaining broth warm; cover, and set over lowest heat on a range).
Set container on an alcohol or possibly canned solid-fuel flame or possibly an electric burner set on high heat.
Arrange vegetables, seafood, sauces, and rice near pan.
Spear foods, 1 piece at a time, with fondue forks or possibly thin skewers (metal or possibly wood) and immerse in broth.
Cook vegetables till they are warm, and seafood till barely opaque in thickest part, 30 seconds to 1 minute.
Dip warm foods into sauces and eat.
As liquid evaporates in pan, add in more boiling broth, using all.
After vegetables and seafood are consumed, ladle remaining broth into bowls and add in rice to each portion.
Eat with spoons.
This recipe yields 4 to 6 servings.
Comments: If cooking vegetables up to 1 day ahead, cover and chill.
Let vegetables hot to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/30242/bubbling-asian-fondue-recipe"},{"id":"30234","title":"Grilled Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"In a large bowl of a stand mixer, stir together the flour, sugar, salt, yeast, 1 1/2 Tbs olive oil and the water with a big spoon until combined.
Fit the mixer with the dough hook and mix on low speed for about 4 min, or until the dough forms a coarse ball and clears the sides and bottom of the bowl.
Add more flour or water by the Tbs as needed.
Let the dough rest for 15 min, then mix again on medium-low speed for an additional 2-4 min, or until the dough is smooth, supple and tacky, but not sticky.
Immediately divide the dough into 6 equal pieces.
Gently round each piece into a ball and brush or rub each ball with olive oil.
Place each ball inside its own zippered freezer bad, and drizzle 1 tsp of olive oil over the ball in each bag.
Seal the bags closed and let sit at room temperature for about 30 minute.
Refrigerate the balls for at least 3 hours or preferably overnight.
Remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off and to relax the gluten.
Any balls you do not use can be frozen for up to 3 months, or kept in the fridge for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/30234/grilled-pizza-dough"},{"id":"30233","title":"Multigrain Exam Cookies (High Energy/Healthy)","ingredients":"quinoa, uncooked
oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
oil, canola","directions":"Preheat oven to 350 degrees.
Cook quinoa in water according to packet instructions.
Allow to cool.
Add in remaining ingredients and add soymilk if it seems a bit dry.
Bake 10-12 minutes until crispy round the edges (bake less for softer, cakier cookies, more for crispier).","url":"https://recipe.bluelayer.org/recipe/30233/multigrain-exam-cookies-high-energy-healthy"},{"id":"30232","title":"Copycat Shake 'n Bake (Italian Flavor)","ingredients":"delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
parsley, fresh
spices, oregano, dried
spices, garlic powder
spices, basil, dried
salt, table
spices, pepper, black","directions":"Combine ingredients; cover and store airtight until ready to use.
TO USE:.
1 pound chicken pieces, pork chops or beef cubes.
1 tablespoon olive oil (optional).
milk and egg mixture for brushing meat (optional).
Preheat oven to 400F.
Coat meat with milk and egg OR brush meat with olive oil before coating.
Dredge meat in coating.
If desired, place in large resealable bag and shake coating with neat.
Arrange in single layer in shallow baking pan.
Bake in preheated oven until meat is cooked through.
(About an hour, depending on the meat, the cut, and the size.
).","url":"https://recipe.bluelayer.org/recipe/30232/copycat-shake-n-bake-italian-flavor"},{"id":"30226","title":"Chicken-Fried Steak with Country Gravy Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
spices, pepper, black
spices, garlic powder
spices, onion powder
spices, paprika
salt, table
spices, pepper, red or cayenne
beef, grass-fed, ground, raw
oil, olive, salad or cooking","directions":"Melt the butter in a large frying pan over medium heat until foaming.
Sprinkle in the flour, measured salt, measured pepper, and cayenne.
Cook, whisking frequently, until the mixtures dark golden brown and the flour and spices taste toasted, about 6 minutes.
While whisking constantly, slowly pour in the milk.
Bring to a simmer and let cook, whisking occasionally, until the mixture has thickened slightly, about 1 minute (the gravy will continue to thicken as it sits).
Taste and season with additional salt and pepper as needed.
Keep warm over very low heat while you make the steak.
Place the milk in a shallow dish; set aside.
In a second shallow dish, whisk together the flour, measured pepper, garlic powder, onion powder, paprika, measured salt, and cayenne; set aside.
Place 1 piece of the beef on a cutting board and season both sides generously with salt and pepper.
Using the studded side of a meat mallet, pound the steak, flipping to equally pound both sides, until its about 1/8 inch thick.
Transfer to a large plate or baking sheet.
Repeat with the remaining pieces of beef.
Dip 1 piece of the beef in the reserved flour mixture, turn to coat, and shake off any excess.
Dip in the milk, turn to coat, and dip in the flour mixture a second time, shaking off any excess.
Return to the plate or baking sheet and repeat with the remaining pieces.
Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking or 350 degrees F on a deep-fry thermometer.
Meanwhile, fit a wire rack over a baking sheet; set aside.
When the oil is ready, fry 2 to 3 pieces of meat (dont crowd the pan) until golden brown and cooked through, about 2 minutes per side.
Transfer to the wire rack, season with salt, and cover loosely with a piece of aluminum foil to keep warm.
Repeat with the remaining pieces.
Serve immediately, smothered in the gravy.","url":"https://recipe.bluelayer.org/recipe/30226/chicken-fried-steak-with-country-gravy-recipe"},{"id":"30219","title":"Skinny Piecrust","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Important: have diet margarine at room temperature.
Sift flour, salt, and baking powder together in a deep bowl.
Add margarine all at once.
Cut in with fork or pastry blender and continue mixing until no pastry sticks to the sides of the bowl.
Shape into a ball and wrap in wax paper.
Refrigerate until thoroughly chilled (one hour or more).","url":"https://recipe.bluelayer.org/recipe/30219/skinny-piecrust"},{"id":"30209","title":"Holiday Brie","ingredients":"cranberries, dried, sweetened
pears, raw
honey
currants, zante, dried
pumpkin, raw
cranberry juice, unsweetened
vinegar, red wine
lemon juice, raw
cheese, brie","directions":"Combine everything except the brie in a heavy saucepan.
Bring to a boil over medium high heat.
Cover, reduce heat and simmer 30 mins, stirring frequently.
Uncover and cook 5 more minutes, or till slightly thickened.
Cool to room temperature.
Cut a circle in the top rind of the brie, leaving a 1/4\" border.
Carefully remove center circle of rind from cheese, leaving border intact.
Place the brie in a pretty pie plate or on a small ovenproof platter.
Spread cranberry mixture over top.
Bake at 350 degrees for 12-15 mins, or just till cheese is bubbly.
Serve immediately with french bread, crackers, or slices of apple or pear.","url":"https://recipe.bluelayer.org/recipe/30209/holiday-brie"},{"id":"30203","title":"Basic Soft Polenta","ingredients":"cornmeal, degermed, unenriched, yellow
soup, chicken broth or bouillon, dry
butter, without salt","directions":"Bring the stock to a boil in a medium sauce pan.
Slowly add cornmeal to the pot whisking constantly to prevent clumping.
Return to a simmer while continuing to whisk.
Reduce heat to as low as possible, cover, and cook for 30-50 minutes stirring ever 2-4 minutes.
Serve as is or pour polenta into a rectangular baking dish, chill for several hours to set the polenta, cut into wedges or circles, bake, saute, or fry the pieces of polenta until golden brown and crisp.","url":"https://recipe.bluelayer.org/recipe/30203/basic-soft-polenta"},{"id":"30181","title":"Moxie's Mozzarella & Gorgonzola Rolls","ingredients":"cheese, mozzarella, low sodium
il villaggio, mascarpone cheese,
cheese, blue
spices, basil, dried","directions":"Put a piece of plastic wrap on a flat counter.
Cut mozzarella into 1/4-inch-thick slices and arrange in rows on the plastic wrap, overlapping by 1 inch.
Place another sheet of plastic wrap on top, and with a rolling pin, carefully flatten the cheese into a sheet about 1/4-inch thick (you're shooting for a rectangle about 10x13 inches).
Take the top sheet of plastic off, and spread the mascarpone cheese over mozzarella.
Crumble Gorgonzola on top and sprinkle the basil on top.
Using the plastic wrap to help you lift the cheese, carefully roll the cheese into a log.
Wrap tightly in plastic wrap.
Refrigerate log at least 2 hours.
To serve, cut into slices about 3/4 inch thick.","url":"https://recipe.bluelayer.org/recipe/30181/moxies-mozzarella-gorgonzola-rolls"},{"id":"30177","title":"Indian Chicken Bites","ingredients":"spices, pepper, black
spices, thyme, dried
spices, paprika
spices, cumin seed
salt, table
spices, turmeric, ground
spices, pepper, red or cayenne
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking","directions":"Preheat oven to 350 degrees F.
In a small bowl, mix together the spices.
Set aside.
Cut each chicken thigh into 1-inch segments.
Put in a separate bowl.
Add the spice mix and 1 tablespoon the oil to the chicken.
Mix well and set aside for 10 minutes or longer.
Heat the remaining oil in a wok or large, nonstick frying pan over very high heat.
When the oil is very hot, add the chicken.
Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside.
Put the pieces in a baking dish, and cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on top of the chicken pieces) and bake for 810 minutes or until the chicken pieces are just cooked through.
Note: If not to be eaten immediately, remove the pieces from the hot baking dish to prevent them from drying out.","url":"https://recipe.bluelayer.org/recipe/30177/indian-chicken-bites"},{"id":"30176","title":"Bergy Dim Sum #5, Steamed Shrimp Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
crustaceans, shrimp, raw (not previously frozen)
water, bottled, generic
soy sauce made from soy (tamari)
sugars, granulated
cornstarch
spices, pepper, black","directions":"Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
Mix until springy.
When cool enough to touch, knead a few times on an oiled surface.
If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
Then knead on an oiled surface until springy.
Cover with a damp cloth and set aside.
Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
Refrigerate for 30 minutes.
Roll the dough out into a long sausage and cut off pieces (approx 14\" long and into 16 pieces).
Roll out each piece into a thin round.
Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
Serve with a spicy chili sauce or soy mixed with hot mustard.","url":"https://recipe.bluelayer.org/recipe/30176/bergy-dim-sum-5-steamed-shrimp-dumplings"},{"id":"30174","title":"Peppermint Hot Chocolate Mix","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
mini semi-sweet chocolate baking chips,
peppermint, fresh","directions":"Add all ingredients to a medium bowl and stir to combine.
To use, add 1/3 cup mix to 1 cup of hot milk and stir until chocolate and candy pieces dissolve.
Store any leftover mix in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30174/peppermint-hot-chocolate-mix"},{"id":"30163","title":"Dutch Rusks","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, cardamom","directions":"Preheat the oven to 400F degrees.
Proof the yeast in 1/2 cup of the lukewarm milk with 1 teaspoon of the sugar.
When you have a yeast sponge, add the rest of the milk, sugar, and soft butter.
Stir in the flour, cup by cup, until you have a dough that you can knead.
Work until smooth and shiny, then place in a large buttered bowl, cover with a towel and put in a warm place for about 1 hour or until doubled in bulk.
Take the dough out onto a lightly floured work surface, knead for a few minutes and roll into ropes, about 2 inches thick.
Bread off pieces, about the size of an egg, and shape into little round buns.
Place these on buttered baking sheets, cover with a towel and let rise until doubled in bulk, about 45 minutes.
Bake in the oven until they are pale gold, about 15 to 20 minutes.
Cool on a rack.
After they have cooled, use a big fork to slice the top half off each bun.
Place both tops and bottoms on a baking sheet; they can be rather close together.
Bake in a 400 degrees oven until light brown, about 10 to 15 minutes.
Turn off the heat and let them get crisp.
Let cool completely before eating.
These will keep crisp and fresh for a long time.
If they do get soggy, put them back in a low oven and let them crisp again.
60 rusks.
Do not freeze.
Breads Of The World.","url":"https://recipe.bluelayer.org/recipe/30163/dutch-rusks"},{"id":"30161","title":"Carrot Raisin Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
pumpkin, raw
salt, table
yogurt, greek, plain, nonfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
vanilla extract
orange juice, raw
carrots, raw
raisins, seeded","directions":"Preheat an oven to 350 degrees F. Grease 14 muffin cups, or line with paper muffin liners.
Combine flour, baking soda, pumpkin pie spice, and salt in a bowl.
Whisk together yogurt, unsweetened applesauce, honey, vanilla extract, and orange juice in a separate bowl.
Gently fold carrots into the yogurt mixture.
Stir yogurt mixture into the flour mixture until just combined.
Gently fold raisins into the batter.
Scoop batter into prepared muffin cups until nearly full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.","url":"https://recipe.bluelayer.org/recipe/30161/carrot-raisin-muffins"},{"id":"30138","title":"Macintosh Apple Applesauce Canning","ingredients":"apples, raw, with skin
lemon juice, raw
water, bottled, generic
salt, table
sugars, granulated
sugars, brown
spices, cinnamon, ground","directions":"1.)
Mix all ingredients together and bring to boiling over medium-high heat.
2.)
Turn heat down and simmer for 20 minutes, crush apples into smaller pieces while cooking and stirring.
Pour into prepared jars ( jars and lids in boiling water) then process 20 minutes.
--follow usual canning directions!","url":"https://recipe.bluelayer.org/recipe/30138/macintosh-apple-applesauce-canning"},{"id":"30126","title":"Star Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 425.
Line a baking sheet with parchment paper and set aside.
Whisk dry ingredients (except flour for dusting) in a large bowl.
Scatter the butter pieces over the dry ingredients.
Work in by rubbing fingers with the butter and the flour as if snapping thumb and fingers together until no pieces remain larger than a pea.
Make a well and add 3/4 cup of the milk.
Stir until just combined.
If needed, add the rest of the milk.
Dust a dry surface with some of the reserved flour.
Using floured hands, turn the dough onto the surface and gently fold over a few times until the dough is workable.
Press out into a 1/2 inch thick round.
Using a floured, star-shaped biscuit cutter, cut out as many biscuits as you can.
Place cut biscuits on the parchment-lined baking sheet.
Reshape the remaining dough into a round and repeat.
Shape the last of the remaining dough by hand.
Bake biscuits for 10-14 minutes until golden brown, rotating the pan once during cooking.
Cool slightly and serve.","url":"https://recipe.bluelayer.org/recipe/30126/star-biscuits"},{"id":"30111","title":"Holiday Fiesta Bark","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened","directions":"Preheat oven to 350F.
Toss pepitas with olive oil and salt.
Spread evenly on baking sheet.
Note If using dry roasted and salted pistachios, you can skip this part.
Otherwise, roast the pepitas for 5-7 minutes.
Let cool.
Set aside.
Line a baking sheet with parchment paper and set aside.
Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each).
Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally.
Add the cooled pepitas and cranberries and stir to combine.
Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick youd like your bark, you may not need the entire surface of the pan).
Refrigerate for at least 30 minutes, or until set.
(Or if you live in Minnesota set it out on your back porch for 5 minutes!)
Using a sharp knife, cut the bark into pieces.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/30111/holiday-fiesta-bark"},{"id":"30109","title":"Artichoke And Bacon Roll Ups Recipe","ingredients":"bacon, meatless
artichokes, (globe or french), raw
sugars, brown","directions":"Cut package of bacon slices in halves or possibly thirds crosswise to make shorter strips.
Cut artichoke hearts in half.
Wrap each piece of artichoke heart with a bacon strip and fasten with a toothpick.
Spray a broiler pan (like the two-piece one which came with your stove) with Pam and arrage appetizers on it, not touching if possible.
Up to this point recipe can be done ahead, wrapped in foil, and refrigerated if it has to wait more than 2 hrs.
15 min before serving time, sprinkle brown sugar over the top and bake in a 350 F. oven till bacon is crisped to your taste.
Serve on a plate lined with paper napkins, or possibly if on a buffet put in warmer lined with paper towels or possibly a rack.
of Linda Hurlbert Shogren
NOTES : Make plenty of these, as they disappear like snowballs on a warm stove, but NOT if a meal is to follow as they are quite filling.","url":"https://recipe.bluelayer.org/recipe/30109/artichoke-and-bacon-roll-ups-recipe"},{"id":"30105","title":"Potato Chip Candy","ingredients":"nuts, almonds
oil, corn, peanut, and olive
potatoes, raw, skin
butter, without salt","directions":"1.Coat cookie sheet with 1 Tbs.
butter.
2.In a 2 quart dish, microwave almond bark until melted.
3.Mix in chips and stir gently until all chips are coated.
4.Add nuts and stir gently.
5.Pour onto buttered cookie sheet and spread evenly.
6.Refrigerate until firm.
7.Cut into pieces and store in a cool dry place.","url":"https://recipe.bluelayer.org/recipe/30105/potato-chip-candy"},{"id":"30102","title":"Rugelach Tortes","ingredients":"cheese, parmesan, hard
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
raisins, seeded
nuts, pistachio nuts, raw
apricots, dried, sulfured, uncooked","directions":"Cream the cheese and butter until light.
Add 1/4 cup granulated sugar, the salt, and vanilla.
On low speed, add the flour and mix until just combined.
Dump the dough out onto a well-floured board and roll it into a ball.
Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and pistachios.
On a well-floured board, roll each ball of dough into a 9-inch circle.
Using a cup or glass, cut circles into the dough.
Place the circles in the bottom of a cupcake pan or mini torte pan.
Spread the tortes with equal amounts of apricot preserves and sprinkle each with 1 heaping tsp of the filling.
Press the filling lightly into the dough.
Chill for 30 minutes.
Preheat the oven to 350F.
Bake for 15 to 20 minutes, until lightly browned.
Remove to a wire rack and let cool.","url":"https://recipe.bluelayer.org/recipe/30102/rugelach-tortes"},{"id":"30100","title":"Simple Bread Loaf","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
butter, without salt
sugars, granulated
salt, table
vinegar, distilled","directions":"Add all except butter in mixer.
Knead from low to medium speed until whole dough forms.
Add butter in small pieces and continue mixing for 10-15 minutes.
Cover and let rise.
1.5-3 hours depending on room temperature.
Poking the dough should leave a lasting dent.
Separate into small doughs.
Flatten, rolled and place into pan.
Let rest for another 1.5-3 hours or double its size.
Preheat oven to 200C.
Bake for 45 minutes.
Remove from pan once out of the oven to cool.","url":"https://recipe.bluelayer.org/recipe/30100/simple-bread-loaf"},{"id":"30090","title":"Creamed Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
cream, sour, cultured
salad dressing, mayonnaise, regular
salt, table
spices, pepper, black","directions":"Peel and cut the potatoes into chunks.
Place in a sauce pan covered with water and boil the potatoes covered in water until they are soft all the way through.
Remove from heat and drain completely.
Return to the warm sauce pot and mash with a potato masher or the mixer beater blades before adding other ingredients, to break up the potatoes into smaller pieces.
Add the butter and stir it around until it is melted.
Add the rest of the ingredients and mix thoroughly with the mixer until your potatoes are completely creamy!","url":"https://recipe.bluelayer.org/recipe/30090/creamed-potatoes"},{"id":"30074","title":"Creme de Framboise Shortbread","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Spray 9-inch glass pie plate with cooking spray.
Cream margarine, sugar, and liqueur in large bowl with electric mixer 2 to 3 minutes.
Slowly beat in flour until smooth.
Press dough into prepared pie plate with fingers.
Flute outer edge with decorative grooves by lightly pressing tines of fork into dough.
Sprinkle turbinado sugar over dough.
Cover with plastic wrap, and chill 30 minutes.
Preheat oven to 300F.
Remove plastic wrap, and bake 40 to 45 minutes, or until lightly browned.
Remove from oven, and cut into triangles while still warm.
Cool, then remove from pan.","url":"https://recipe.bluelayer.org/recipe/30074/creme-de-framboise-shortbread"},{"id":"30072","title":"Butter Almond Crunch","ingredients":"nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
salt, table","directions":"Combine almonds and coconut.
Spread in a thin layer over bottom of a buttered 13 x 9-inch pan.
Melt butter or margine in a saucepan.
Stir in the rest of the ingredients.
Cook, without stirring until mixture comes to soft crack stage, 290 degrees F.
Remove from heat and pour in a thin stream evenly over almonds and coconut.
Cool.
Break into pieces.
Store in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/30072/butter-almond-crunch"},{"id":"30071","title":"Beets With Orange Vinaigrette Recipe","ingredients":"beets, raw
orange juice, raw
orange juice, raw
vinegar, red wine
oil, olive, salad or cooking
spices, pepper, black","directions":"Trim and throw away tops and root ends from beets.
Rinse beets, peel, and cut crosswise into 1/8- to 1/4-inch-thick slices.
In a 5- to 6-qt pan over high heat, bring 1 inch of water to a boil.
Place beets on a rack over water, cover pan, reduce heat, and steam till beets are tender when pierced, about 15 min.
Meanwhile, in a bowl, mix orange peel, orange juice, vinegar, extra virgin olive oil, and tarragon.
Remove beets from steaming rack and add in to bowl.
Mix gently to coat.
Add in salt and pepper to taste.
This recipe yields 4 to 6 servings.","url":"https://recipe.bluelayer.org/recipe/30071/beets-with-orange-vinaigrette-recipe"},{"id":"30061","title":"Moms Almond Toffee","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
salt, table
nuts, almonds","directions":"Prepare a cookie sheet by greasing with 1 tablespoon butter.
In a heavy 3-quart saucepan, melt the butter.
Once melted, add sugar, corn syrup, and salt.
You want it to cook very slowly, not boiling quickly because you do not want sugar crystals to form.
Medium heat is best.
You can stir it occasionally, but do not scrape around the sides of the pan.
This could cause crystals to form.
The slower the boil, the smoother the candy.
Continue to cook until candy thermometer reads 295 degrees F.
Meanwhile, pour slivered almonds onto the greased cookie sheet.
Once almonds are spread out, pour cooked candy over top.
Let sit until it reaches room temperature, about 1 hour.
Break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/30061/moms-almond-toffee"},{"id":"30058","title":"An Everyday Shokupan Square Loaf Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
oil, olive, salad or cooking","directions":"Put all the ingredients in a bread machine and knead until the gluten develops.
I took it out of the machine once the kneading was done and rounded off the dough before the 1st rising.
Check with a finger to see if it has risen enough (a hole made floured finger should not bounce back).
Take the dough out and deflate.
Divide into 2 to 3 portions, and round off each piece so that the surface is taut and smooth and pinch the seams closed.
Cover with plastic wrap and rest for 10 minutes.
When the dough has rested, deflate it again and roll out about 20 to 25 cm square.
Fold into thirds lengthwise, roll up from the near side, and pinch the rolled end closed.
Put the dough pieces in an oiled bread pan.
Cover with plastic wrap and use your oven's bread-rising setting to let the dough rise for 40 to 50 minutes at 30-40C (2nd rising).
If you want a square loaf let the dough rest to about 80% of the height of the pan.
If you want a loaf with a rounded top, let it rise until it's risen a bit higher than the rim.
Preheat the oven to 180C.
When the oven has heated up, bake the bread for 30 minutes at 180C and it's done.
If it looks like the top is browning too fast, cover with a piece of foil.
As soon as it comes out of the oven, drop the bread pan and all from about a 30 cm height to push out the steam.
Take the loaf out of the pan.
Dense and bouncy and yet light and fluffy.
The result is a bread with a lasting moist, tender texture!
This one is baked in a square shokupan pan.
I turned this into sandwiches for an outing.
Since the bread stays moist and soft, it was great even after some time had passed.
This is a version with bacon and melting type cheese rolled into the dough.
The version in the top photo was made with my own homemade started.
I used 150 g of starter and 220 ml of water.
When the bread has cooled down completely, I slice it into pieces and keep it in bags.
It's moist and soft the next day.","url":"https://recipe.bluelayer.org/recipe/30058/an-everyday-shokupan-square-loaf-bread"},{"id":"30052","title":"Crunchy Peanut and Pumpkin Seed Brittle","ingredients":"water, bottled, generic
sugars, granulated
oil, corn, peanut, and olive
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Cover surface of cutting board with parchment or waxed paper; lightly spray paper with cooking spray.
Set aside.
Cook water and sugar in large heavy saucepan on high heat 8 to 10 min.
or until sugar turns a dark amber color, stirring frequently.
Swirl pan and brush down sugar crystals on sides of pan with wet pastry brush just until sugar comes to boil.
Remove saucepan from heat; quickly stir in nuts, pumpkin seeds and butter.
Immediately pour mixture onto prepared parchment; spread evenly with wooden spoon.
While hot, cut into 24 pieces.
Cool completely
Drizzle or spread thin layer of chocolate over brittle.","url":"https://recipe.bluelayer.org/recipe/30052/crunchy-peanut-and-pumpkin-seed-brittle"},{"id":"30046","title":"Chocolate Honey Roasted Nut and Fruit Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, cashew nuts, raw
nuts, pistachio nuts, raw
raisins, seeded","directions":"Line a baking sheet with parchment paper, for cooling bark on.
In a large glass microwavable bowl combine chocolates.
Microwave 60 seconds, stir and continue to microwave in small 10 second heatings until just liquid, stir in nuts and fruit.
Pour onto prepared baking sheet, push and spread out to be flat.
Cool until room temperature then chill until hardened.
Break into pieces.
Serve at room temerature but for longer storage keep chilled or it als freezes really well.","url":"https://recipe.bluelayer.org/recipe/30046/chocolate-honey-roasted-nut-and-fruit-bark"},{"id":"30044","title":"Butter Pecan Turtle Bars","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, pecans
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,","directions":"For the crust: Mix flour, sugar and butter until combined.
Pat into a 9x13 pan evenly.
Sprinkle with pecan pieces.
Do not bake!
Set aside.
For the caramel layer: In a 1-quart saucepan, combine butter and sugar, stirring until combined.
When entire surface boils, let boil for 30-60 seconds, stirring constantly.
Pour over unbaked pecan crust.
Bake at 350 degrees F for 18-22 minutes, or until caramel is bubbly all over, and crust is slightly browned.
Remove from oven and sprinkle chocolate chips over the caramel layer; spread carefully as they melt.
Allow to cool before cutting and serving.","url":"https://recipe.bluelayer.org/recipe/30044/butter-pecan-turtle-bars"},{"id":"30035","title":"The Realtor's Perfect Pizza Primer W/ Dough Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
spices, oregano, dried
spices, basil, dried","directions":"Make the dough in the bread machine.
Put everything in there according to the manufacturers instructions for your machine.
If I have the time, I shred my own mozzarella cheese (about 2lbs).
If not, I use the store bought shred- about 3 cups per pizza.
Then, lucky me, I live 3 blocks from the place that makes homemade Italian sausage, I get a pound of the mild, loose sausage and fry it up just until the pink goes and some pieces are starting to brown.
I also fry up the onions right in there with the sausage and they are also just starting to brown and are no longer crispy but are kinda wilted and softer.
I use half an onion about the size of a baseball, sliced in 3/8 inch rounds.
If youre doing other veggies, do them right in there with these.
I cut the dough in half and make 2 pizzas rolled out to about 10x12 rectangles.
I roll it out to about 1/4 to 3/8 inch- pretty thin, like cookie dough.
It makes a thin crust pizza that is crispy on the bottom but doughy on the top like its supposed to be.
Then I put the pizza together with the dough, a layer of cheese, a thick layer of sauce (use about 1 to 1 1/2 cups per pizza), the sausage and onion mixture or whatever toppings you're using, a heavy sprinkling of granulated garlic and then romano cheese, then another semi-thick layer of cheese.
When I heat the oven up (425*), I put the pan or stone in the oven so when I put the pizza on it, its already hot.
I roll my dough out with a rolling pin onto heavily floured parchment and use a cookie sheet with no sides to transfer the pizzas back and forth and I just drag them by the edges of the parchment.
I take all the extra racks out of the oven and move the one Im using close to the bottom so theres room to work in there.
Bake them 20 minutes.
The tops should be very brown and look good enough to be in a magazine.
When it comes out, the onions are perfectly carmelized and the sausage is not all burnt up or funky raw like when you throw it on top.
It stays juicy and flavorful cause its baked it the sauce.
Only pepperoni or little cooked meatballs goes on top.
All other stuff gets fried lightly and baked in, under the final layer of cheese.
*The hot pizza stone is a critical piece of the puzzle for achieving a perfect crust.
Get one- they are sooo worth the money.
If you dont have one, use a dark cookie tray- not one of those air-bake ones.
They dont work well.
Been there, done that.
If you use a dark one, youll get very close to the perfect crust.
Make sure you choose one that stays flat when it gets hot because some of them buckle up and twist when they get hot and then all your cheese and toppings will slide to the middle (oh, no!).
I've been doing this a long time so I've made ALL the mistakes at least once!
This is another one of those recipes Ive been refining for 15 or 20 years.
This is as close to the perfect pizza Ive come.","url":"https://recipe.bluelayer.org/recipe/30035/the-realtors-perfect-pizza-primer-w-dough-recipe"},{"id":"30028","title":"Fried Beer-Battered Fish","ingredients":"oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, red or cayenne
alcoholic beverage, beer, regular, all
fish, cod, atlantic, raw
cornstarch","directions":"Heat oil in a Dutch oven or heavy pot until it reaches 350 F. While the oil is heating up, in a bowl combine flour, baking powder, salt and cayenne.
Whisk it together until all ingredients are thoroughly mixed.
Add in your bottle of cold beer and mix until there are no lumps and you have a smooth batter.
Park that bowl in the fridge while you cut up your fish.
Cut your fish into 1 1/2 strips.
Add the cornstarch into a flat dish (pie plate works awesome).
Grab the batter from the fridge and set up a little assembly line...cornstarch, batter, and fish.
Dip your fish in the cornstarch and shake off all excess.
Next dip it into the beer batter to fully coat.
Then carefully place the fish into the 350 F oil.
Try not to drop it in quickly, otherwise it might sink.
Work in small batches and fry 2-3 fish strips at a time so as to not bring down oil temperature.
Remove the cooked fish from the oil using a kitchen spider and place on some paper towels while you finish frying the rest.
Recipe adapted from Alton Brown and Food Network.","url":"https://recipe.bluelayer.org/recipe/30028/fried-beer-battered-fish"},{"id":"30020","title":"Basic Hard Sauce Recipe","ingredients":"butter, without salt
sugars, powdered
vanilla extract
water, bottled, generic","directions":"Cream butter with high speed beater at medium speed; add in sugar.
Beat till smooth.
Add in vanilla and water; beat till fluffy.
Spread on cakes, cookies, pies, etc.","url":"https://recipe.bluelayer.org/recipe/30020/basic-hard-sauce-recipe"},{"id":"30017","title":"Oh Henry Bars","ingredients":"oats
butter, without salt
sugars, brown
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Combine oats and butter in 2-quart glass Mix-N-Pour bowl.
Microwave on High, uncovered, 3 to 4 minutes, or until heated through.
Stir in brown sugar and corn syrup.
Microwave on High, uncovered, 1 1/2 to 2 1/2 minutes or until heated and sugar is dissolved.
Turn into greased 10 x 6-inch baking dish.
Press evenly in dish.
Place chocolate pieces in 1 cup glass measure.
Microwave, on High, for 1 1/2 to 2 1/2 minutes or until chocolate is glossy, stirring once.
Stir until smooth.
Blend in peanut butter, spread over bars.
Refrigerate until chocolate is set.
Cut into squares.
Makes 24 bars.","url":"https://recipe.bluelayer.org/recipe/30017/oh-henry-bars"},{"id":"30015","title":"Cajun Chicken Cubes With Honey Mustard Dipping Sauce","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
a cajun life, all purpose cajun seasoning,
honey
mustard, prepared, yellow
oil, olive, salad or cooking","directions":"Cut chicken into bite-sized cubes.
Sprinkle with seasoning mix and toss well.
Let stand for 15 minutes.
An a small bowl combine honey and mustard.
In a large non-stick skillet, heat oil over med-high heat until hot.
Add chicken cubes and cook, tossing to keep pieces separate.
Brown on all sides, about 4 minutes.
If browning too quickly, reduce heat.
Cook until done, 2-4 minutes.
Pieces should feel firm without any pink in the center.
Transfer to serving plate.
Provide cocktail forks or toothpicks and serve warm with dipping sauce.","url":"https://recipe.bluelayer.org/recipe/30015/cajun-chicken-cubes-with-honey-mustard-dipping-sauce"},{"id":"30011","title":"Toasted Walnut Pumpkin Butter","ingredients":"nuts, walnuts, english
pumpkin, raw
syrup, maple, canadian
pumpkin, raw
salt, table","directions":"Preheat oven to 300 degrees F. Add walnuts to a baking pan and toast for 15 minutes.
Flip nuts every 5 minutes to ensure they dont burn.
Once walnuts have toasted, let cool 5 minutes.
Add to a food processor and pulse for 3-5 minutes until nuts come together into a spreadable form.
Scrape down the sides.
Add pumpkin puree, syrup, pumpkin pie spice, and salt.
Pulse the mixture again another minute or so.
Combine well and taste.
Adjust maple syrup or pumpkin puree if needed to get the right spreadable consistency.
Store in the fridge in a sealed container.
Enjoy spread over toast, muffins, scones, apple or pear slices, or as a topping over vanilla bean ice cream!","url":"https://recipe.bluelayer.org/recipe/30011/toasted-walnut-pumpkin-butter"},{"id":"29977","title":"Famous Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
candies, marshmallows
candies, semisweet chocolate
vanilla extract
nuts, pecans","directions":"line 8 inch square baking pan with foil.
Combine sugar,evaporated milk,butter and salt in medium saucepan.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 4 to 5 minutes.
Remove from heat.
Stir in marshmallows,morsels,vanilla extract and nuts, if desired.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan: refrigerate for 2 hours or until firm.
Lift from pan: remove foil.
Cut into pieces For MILK CHOCOLATE FUDGE: Substitute 1 3/4 cups (11.
5 oz pkg) milk chocolate morsels for semi-sweet morsels For BUTTERSCOTCH FUDGE: Substitute 1 2/3 cups (11 oz pkg) butterscotch-flavored morsels for semi-sweet morsels.
For PEANUTTY CHOCOLATE FUDGE: Substitute 1 2/3 cups (11 oz pkg) peanut butter and milk chocolate morsels for semi-sweet morsels and 1/2 cup chopped peanuts for pecans or walnuts.","url":"https://recipe.bluelayer.org/recipe/29977/famous-fudge"},{"id":"29971","title":"Sarabeth's Bakery Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Position a rack in the center of the oven; preheat to 400.
Line a half-sheet pan with parchment paper.
Sift the flour, sugar, baking powder, and salt together into the bowl of a stand mixer.
Attach the bowl to the mixer and fit with paddle attachment.
Add the butter; mix on low speed until the mixture resembles coarse meal with some pea-size pieces of butter.
Add the buttermilk, mixing just until the dough barely comes together.
Scrape the dough onto a lightly floured surface and knead a few times until the dough is smooth.
Sprinkle the top of the dough with flour and roll out a little more than 3/4 inch thick.
Using a 2 1/4 inch fluted biscuit cutter, dipping the cutter into flour between cuts, cut out the biscuits and place 1 inch apart on the pan.
Gently press the scraps together (do not overhandle the dough); repeat rolling and cutting.
Bake until the biscuits are well risen and golden brown, 18-20 minutes.
Serve hot or warm.
To reheat biscuits, wrap them in foil and bake in preheated 350 for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/29971/sarabeths-bakery-buttermilk-biscuits"},{"id":"29952","title":"Almond Buttercrunch Candy","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
syrups, corn, light","directions":"Line bottom and sides of 8 or 9 inch cake pan with foil.
Butter heavily.
Combine almonds, butter, sugar and corn syrup in 10 inch skillet.
Bring to a boil over medium heat, stirring constantly until mixture turns golden brown, about 5 to 6 minutes.
Quickly spread candy in prepared pan.
Cool until firm.
Remove candy from pan by lifting edges of foil.
Break into pieces, if desired.
Makes about 3/4 lb.","url":"https://recipe.bluelayer.org/recipe/29952/almond-buttercrunch-candy"},{"id":"29946","title":"Harvest Party Mix","ingredients":"butter, without salt
salt, table
sauce, worcestershire
spices, curry powder
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
noodles, egg, dry, unenriched
raisins, seeded","directions":"Preheated 250 degrees F. oven.
In 15x10x2 inch baking pan melt butter in oven.
Remove.
Stir in Worcestershire, seasoned salt and curry, mix well.
Gradually add cereal and noodles, stirring until all pieces are evenly coated.
Bake 1 hour, stirring every 15 minutes.
Add raisins; mix well.
Spread on absorbent paper to cool.
Store in air tight container.","url":"https://recipe.bluelayer.org/recipe/29946/harvest-party-mix"},{"id":"29941","title":"Pumpkin Seed Brittle","ingredients":"sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Cover a baking sheet with a piece of Silpat or other re-usable parchment, or tear off some aluminum foil and lightly oil it.
Dissolve the sugar, water and cream of tartar in a saucepan over a low heat.
Turn the heat up and bring the mixture to a boil but do not stir.
Let the syrup bubble over a fairly high heat for about 10 minutes until it turns a deep golden amber color.
Dont be tempted to wander away, make a phone call or leave the pan unattended, as the syrup could caramelize sooner.
There are various factors at play here, and I know nothing of the dimensions of your pans or what materials theyre made of and thats not the whole story either.
Quickly tip the pumpkin seeds into the amber-colored syrup, swirl the pan so that they become evenly coated and then take off the heat.
Pour the syrup immediately on to the Bake-O-Glide or oiled-foil-lined tray, trying to spread the molten liquid in a thin layer.
It is possible to spread the brittle with a palette knife if it has mounded too much, but move fast: you will have only a short time to do this before it begins to set.
Leave the brittle to cool and harden completely before breaking it into pieces.
I rather like to leave it as it is, a wibbly-wobbly outlined disc of green-studded amber, and quite, quite beautiful, bashing it into sharp pieces at the table.","url":"https://recipe.bluelayer.org/recipe/29941/pumpkin-seed-brittle"},{"id":"29935","title":"Maznik Mahz-neek ()","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
vinegar, distilled
oil, olive, salad or cooking
water, bottled, generic
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
cheese, feta","directions":"Preheat oven to 425F.
When the Maznik is put into the oven, you will need to lower the temperature to 375F.
Place the flour and salt in a large mixing bowl.
Make a well in the center if the pile and pour in the white vinegar and oil.
Bring the bowl over to a stand mixer with dough hook attachment and begin to pour in the water, a little bit at a time, as you start up the mixer.
Knead the dough until you get a nice shiny ball of dough.
Spray a large round tray pizza tray works best with vegetable oil.
Oil up your hands and begin to break off 1/6 of the dough that you prepared.
Form the piece of dough into a round ball and place it on the pizza tray.
Continue to do this with the rest of the dough.
You should have six round oiled balls of dough.
Cover the tray with a plastic bag and let it rest for an hour.
Dust your work surface (or a silpat or tablecloth youll see why this is helpful in a moment) with flour.
Take one of the dough balls and bring it over to the work surface.
With oiled hands, knead again into an even ball, then flatten it using the palm of your hand.
Pick up the dough by holding it by an edge; gravity will help stretch it as it hangs.
Use the back of your hands to stretch and pull the dough.
Put the dough back down on your work area and begin to gently stretch and pull the dough by using your thumb and index finger.
Stretch and pull the dough until its tissue-thin.
Cut away the thick dough around the edges with scissors.
Dip a spoon or brush into a cup of oil, then drizzle over the pastry in a circular motion.
Evenly sprinkle with a handful of cheese (1/6 of the total amount).
Lift the edges of the tablecloth closest to you and allow the pastry to naturally roll.
Place the roll in the center of a well-oiled pizza tray and form it into a snail shape.
Continue the above steps until you have used up all six dough balls and filling ingredients.
Once you have a full tray of coils, brush the entire pastry with oil and sprinkle with sesame seeds.
Put it in the oven for 35 to 40 minutes or until the top is golden brown.
Dont forget to turn down the temperature to 375F when you put it in!","url":"https://recipe.bluelayer.org/recipe/29935/maznik-mahz-neek"},{"id":"29933","title":"Syrian Pita or Pocket Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
oil, olive, salad or cooking
wheat flours, bread, unenriched
salt, table","directions":"In a small bowl, combine the yeast, 1/2 cup of the warm water, and the honey.
Let stand until slightly frothy, about 5 minutes.
Add the oil and mix.
In a large bowl, combine the flour and salt.
Make a well in the center of the flour and pour the yeast mixture into it, mixing it into the flour with a wooden spoon.
Add the remaining 2 cups warm water, 1/2 cup at a time.
Shape the dough into a sticky ball and knead on a clean, well-floured work surface until very smooth and elastic, a good 10 minutes (add more flour as needed, a little at a time, if your dough is too sticky to knead).
Place the dough in a greased glass or plastic bowl and cover with a towel.
Let rest in a warm place for 1 1/2 hours to rise and double in size.
Knead the dough on a floured surface for another 10 minutes (again, adding flour as needed) and roll it into a tube about 1 foot long and about 3 1/2 to 4 inches in diameter.
Using a sharp knife, mark 16 equal lines on the roll of dough, then break the dough into 16 pieces of equal size and roll each into a ball.
On the same floured surface, roll out each ball with a rolling pin or tall glass until the dough is 1/4 inch thick and 6 inches in diameter, resembling a small pizza.
Place each rolled-out piece of dough on a floured piece of foil cut to the same size as a baking sheet, 4 to 5 at a time, until all 16 have been made.
Cover the flattened dough pieces with a kitchen towel and let them rise in a warm spot for another 2 hours.
(At this point, preheat the oven to 550F for 2 hours.
It is important to get the oven temperature as high as possible so that each pita bakes quickly and forms a pocket.)
Carefully lift up one sheet of foil with the risen dough pieces and place on a baking sheet.
Bake on the middle rack in the oven for 4 to 5 minutes.
Do not open the oven more than a crack until you see the bread puff up.
Take the sheet out and remove the baked pita breads, placing them in a basket and covering them with a clean cloth to keep warm.
Discard the used foil and transfer another sheet of unbaked pieces to the baking sheet.
Continue to bake in this manner, one sheet at a time, until all the pitas are baked.
Serve immediately alongside any maazeh salad or spread or as a sandwich with ijeh in its pocket.
These really dont stay soft and fresh past a day, but if you have a lot left over, store them in a zipper-lock plastic bag for up to 2 days on the counter or 1 week in the freezer, toasting them in the oven when needed.","url":"https://recipe.bluelayer.org/recipe/29933/syrian-pita-or-pocket-bread"},{"id":"29927","title":"Ginger Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
spices, ginger, ground
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
spices, ginger, ground","directions":"Line an 8- or 9-inch square baking pan or dish with parchment or waxed paper, making sure that the paper comes up at least 1 inch on two opposite sides.
The paper should be smooth along the bottom and sidesany wrinkles or creases in the paper will imprint on your ganache.
(A pan with sharp corners is best, but if you have only pans or dishes with rounded corners, the edges of the ganache can be trimmed.)
Put the chopped chocolate in a large mixing bowl and set aside.
Heat the heavy cream and ginger in a saucepan until the mixture is just about to boil.
Pour it evenly over the chopped chocolate and let the chocolate begin to melt.
Let it sit for 2 minutes.
(It is important to let it sit, because if you begin stirring right away, the air you incorporate will cool the chocolate faster, making it harder for the chocolate to melt smoothly.)
Mix the cream and chocolate together with a rubber spatula or whisk, working out any lumps of chocolate so that they are fully melted.
Add the butter and continue to stir.
If the chocolate or butter stops melting before all the lumps have been dispersed, place the bowl over a pan with simmering water and continue to stir constantly until it is fully melted.
Pour the ganache into the prepared pan and shake it or smooth it with an offset spatula so that the ganache is flat and even.
Refrigerate it until set, 45 to 60 minutes.
Once the ganache has hardened, release it from the pan.
Run a small knife or offset spatula under hot water, then run it along the sides of the pan that are not covered by paper.
Turn the ganache out onto a cutting board and peel off the paper.
Wet a towel with very hot water and run it along the sides of a paring knife or chefs knife.
Using that knife, trim any round edges from the ganache, so that you have a completely square slab.
If the ganache starts to crack while you are cutting it, it is too cold, so allow it to sit at room temperature for 5 to 10 minutes.
Cut the ganache into 3/4- to 1-inch squares, continuing to wipe your knife with the hot towel, as necessary.
The key to achieving a clean cut in the ganache is a combination of making sure that the ganache is not too cold (if it cracks when you cut into it) and making sure that the knife is warm and clean so that it can move easily through the ganache.
Transfer the ganache squares (directly on the cutting board or placed on another plate or tray) to the refrigerator and let them chill while you temper the chocolate for dipping.
Temper the chocolate as directed in Basic Tempered Chocolate (page 163).
Set up an assembly line of tempered chocolate, candied ginger, and a sheet pan lined with parchment or waxed paper.
Remove the ganache from the refrigerator and, working quickly so that the tempered chocolate doesnt set and the ganache doesnt get too soft, begin dipping (see Dipping in Chocolate, page 17).
One at a time, using a small offset spatula or fork, dip each piece of ganache into the chocolate until its submerged.
Lift it out, shaking it gently and scraping it against the lip of the bowl to remove excess chocolate.
Place each chocolate on the sheet pan.
Before the chocolate has set, top with 1 or 2 pieces of chopped candied ginger.
Repeat until all the ganache has been dipped.
Allow the truffles to set at room temperature for 30 minutes (or in the refrigerator for 15 minutes) before serving.
The truffles can be kept in an airtight container at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/29927/ginger-truffles"},{"id":"29920","title":"Honey-Glazed Chicken","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
sugars, brown
honey
lemon juice, raw
soy sauce made from soy (tamari)
spices, curry powder","directions":"In a bowl or bag, combine flour, salt and cayenne pepper, add chicken pieces and dredge or shake to coat.
Pour 4 tablespoon butter into a 13x9x2 inch baking pan, place chicken in pan, turning once to coat.
Bake, uncovered, at 350F (180C).
for 30 minutes.
Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken.
Bake 45 minutes more or until chicken is tender, basting several times with pan drippings.","url":"https://recipe.bluelayer.org/recipe/29920/honey-glazed-chicken"},{"id":"29903","title":"Candy Bark","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
candies, white chocolate","directions":"Line a baking sheet or pan with foil.
Put the chocolate in a heatproof bowl.
Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir with a rubber spatula.
Just before the chocolate is completely melted, add the oil and stir to blend.
Remove from the heat and stir vigorously until completely smooth.
Set aside and let cool until just slightly warm, about 8 minutes
Add all but a few pieces of the candy and quickly stir to combine.
Spread the chocolate mixture on the prepared baking sheet so it's about 1/2 inch thick and the candy is coated.
Scatter the remaining candy on top.
Set aside at room temperature until firm, about 2 hours.
Remove from the foil and break into pieces.
Store in an airtight container at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/29903/candy-bark"},{"id":"29901","title":"Easy Microwave Caramels","ingredients":"butter, without salt
syrups, corn, light
sugars, granulated
sugars, brown
milk, canned, condensed, sweetened","directions":"Using a microwave-safe dish, melt the butter.
Add corn syrup, sugars, and sweetened condensed milk and stir until smooth.
Microwave for about 5-7 minutes (do not stir).
Pour into a greased 8 x 8 pan and cool/set for about an hour.
Cut into pieces.
Caramels can be rolled in nuts or sea salt or dipped in melted chocolate or individually wrapped in waxed paper (twist the ends).","url":"https://recipe.bluelayer.org/recipe/29901/easy-microwave-caramels"},{"id":"29890","title":"Walnut and Raisin Semolina Halava","ingredients":"water, bottled, generic
sugars, granulated
raisins, seeded
butter, without salt
semolina, unenriched
nuts, walnuts, english","directions":"Combine the water, sugar, and raisins in a 2-litre/quart saucepan.
Place over moderate heat, stirring to dissolve the sugar.
Bring to the boil, then reduce the heat to very low and cover with a tight-fitting lid.
Place the butter in a 2- or 3-litre/quart non-stick saucepan and over fairly low heat, stirring occasionally, melt the butter without scorching.
Add the semolina.
Slowly and rhythmically stir-fry the grains until they darken to a tan colour and become aromatic (about 20 minutes).
Add the walnut pieces about half-way through the roasting.
Stirring more carefully, raise the heat under the grains.
Raise the heat under the sugar water and bring the syrup to a rolling boil.
Remove the saucepan of semolina and butter from the heat, slowly pouring the hot syrup into the semolina, stirring steadily.
The grains may at first splutter, but will quickly cease as the liquid is absorbed.
Return the pan to the stove and stir steadily over low heat until the grains fully absorb the liquid, start to form into a pudding-like consistency, and pull away from the sides of the pan.
Place a tight-fitting lid on the saucepan and cook over the lowest possible heat for 5 minutes.
Turn off the heat, allow the halava to steam, covered, for an additional 5 minutes.
Serve hot in dessert bowls as it is, or with cream or hot custard.","url":"https://recipe.bluelayer.org/recipe/29890/walnut-and-raisin-semolina-halava"},{"id":"29885","title":"Jim Englishs Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking","directions":"Preheat oven to 450 degrees.
In a large bowl, mix together the dry ingredients.
Cut in the margarine.
Make sure to use margarine, not butter.
Add buttermilk.
If the mixture seems too dry, add in more buttermilk in small amounts.
Dough should be sticky.
Roll out the dough onto a floured surface.
Barely knead, until dough is coated with flour.
Pat into a circle.
With a large knife, cut the dough into 9-12 chunks.
In a standard pie pan, pour 1 tablespoon of oil.
Take each chunk of biscuit dough and barely dip it in the oil, and position the biscuit in the pan.
Do this one by one, until the pan contains all the dough chunks.
Bake at 450 degrees for 10 minutes.
Biscuit tops will be golden.","url":"https://recipe.bluelayer.org/recipe/29885/jim-englishs-buttermilk-biscuits"},{"id":"29868","title":"Apple Pie Granola","ingredients":"oats
nuts, walnuts, english
seeds, flaxseed
seeds, chia seeds, dried
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
syrup, maple, canadian
lemon juice, raw
apples, raw, with skin
cranberries, dried, sweetened","directions":"Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
In a large bowl, mix together oats, walnuts, flax seeds, chia seeds, cinnamon, ginger, nutmeg, and salt.
Add in applesauce, syrup, and lemon juice and stir until thoroughly combined.
Spread mixture onto prepared baking sheet.
Bake 20 minutes then remove from oven and gently stir.
Place back in oven and bake 15 minutes more.
Remove sheet from oven and place on a wire cooling rack.
(Some pieces of granola may still seem slightly soft.
They will crisp up as the cool.)
With granola still on baking sheet, carefully stir in dried apples and cranberries, if using.
Allow granola to cool completely before placing in an airtight container.
Keeps up to 2 weeks at room temperature.
Serve alone as a snack, over yogurt or fruit, or with milk as a cereal.","url":"https://recipe.bluelayer.org/recipe/29868/apple-pie-granola"},{"id":"29852","title":"Classic Buttermilk Biscuits (Nytimes)","ingredients":"cream, whipped, cream topping, pressurized
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Set rack in upper third of oven and preheat to 500F.
Sift together in bowl cream of tartar and baking soda to make baking powder.
In a large bowl, whisk flour, baking powder, and salt.
Add the butter.
Working quickly, rub it between your fingertips until half is coarsely blended and remaining pieces are 3/4\" thick.
Make a well in the center of the flour.
Add all the buttermilk and stir mixture QUICKLY, just until it has blended and a sticky dough forms.
(Add 1-2 tbsp.more buttermilk if dough appears too dry.
).
Immediately turn the dough onto a floured surface.
Using floured hands, briskly knead about 10 times until a ball forms.
Gently flatten the dough, and using a flouring rolling pin, roll to 3/4\" thick.
Prick dough with flour dipped fork at 1/2 \" intervals.
Flour a 2-3\" biscuit cutter and stamp out rounds.
Arrange on a heavy, parchment-lined baking sheet.
Bake only until golden--10-12 minutes.
Remove and brush with the melted butter.
Serve hot.
NOTE: Great for breaksfast right out of the oven with butter and honey.
We eat biscuit leftovers reheated and cracked in half with a creamed vegetable/chicken mixture.
(Tastes like mini potpies).","url":"https://recipe.bluelayer.org/recipe/29852/classic-buttermilk-biscuits-nytimes"},{"id":"29848","title":"Mediterranean Tapas Potatoes","ingredients":"potatoes, raw, skin
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, basil, dried
spices, garlic powder
spices, basil, dried","directions":"Add the potatoes to a pot of boiling salted water and cook for approximately 15 minutes or until they can be pierced with the tip of a knife.
While theyre cooking, make the dressing by whisking together the mayonnaise, milk, sun-dried tomato and basil spread, and savory garlic spread.
When the potatoes are cooked, drain well and add them to the dressing while theyre still warm so that they absorb the flavors.
Toss in the basil before serving either warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/29848/mediterranean-tapas-potatoes"},{"id":"29833","title":"Bobbi's Homemade Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
sugars, brown
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
vital wheat gluten
wheat flour, white, all-purpose, unenriched","directions":"Place first five ingredients into your mixer bowl in order, making sure the water is not too hot.
It should be a step above lukewarm.
Use a wire whip attachment to whip until blended then let sit for 30 minutes or until bubbly.
Add the next six ingredients (including vital wheat gluten) and continue mixing with the wire whip until blended.
Switch to dough hook and add the four cups of white flour.
Mix on speed 2 for 1-2 minutes then speed 1 for 6 minutes to knead it.
Place on a spray greased surface and knead into a ball.
Place into a greased bowl and cover with wax paper sprayed with oil, then let it sit til doubled in size 30-45 minutes.
Gently push down and let it rise again.
Remove from bowl onto greased surface and divide into 5 pieces and shape each piece into a loaf.
If you want to freeze some, now is the time.
Place formed loaf on cookie sheet in freezer and after its frozen place in freezer bag.
When you take it out cover with sprayed wax paper and let raise 2-3 hours.
Place each loaf in a greased bread pan and poke holes in top with a fork.
Let sit for approximately 30 minutes.
When bread is about 1 inch above top of bread pan bake for 30 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/29833/bobbis-homemade-bread"},{"id":"29826","title":"Winter Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
pascha, organic bitter-sweet dark chocolate chips,
oil, corn, peanut, and olive","directions":"Place white chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until chocolate melts.
Remove from heat.
Melt bittersweet chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally.
Stir in peanuts.
Spread on a parchment-lined rimmed baking sheet, spreading peanuts in a single layer.
Drop spoonfuls of white chocolate on top, and swirl chocolates with a skewer.
Refrigerate until set, about 1 hour.
Break bark into large pieces.
Bark will keep, covered and refrigerated, for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/29826/winter-bark"},{"id":"29814","title":"Pork Diane","ingredients":"water, bottled, generic
sauce, worcestershire
lemon juice, raw
mustard, prepared, yellow
pork, fresh, loin, tenderloin, separable lean only, raw
spices, pepper, black
butter, without salt
chives, raw","directions":"For sauce, in a small bowl stir together water, worcestershire sauce, lemon juice and mustard.
Set aside.
Sprinkle both sides of each piece of meat with lemon-pepper seasoning.
In a 10-inch skillet cook meat in hot butter over medium heat for 6-10 minues or until done (160 degrees) and juices run clear, turning once.
Transfer meat to platter.
Cover to keep warm.
Remove skillet from heat.
Add sauce to skillet.
Stir until well blended.
Pour sauce over meat.
Sprinkle with chives.","url":"https://recipe.bluelayer.org/recipe/29814/pork-diane"},{"id":"29784","title":"Sweet and Salty Pecan Shortbread","ingredients":"butter, without salt
sugars, granulated
salt, table
syrup, maple, canadian
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
sugars, granulated","directions":"Cream the butter, natural cane sugar, and 1 teaspoon of the salt in the bowl of a mixer fitted with the paddle attachment or in a large bowl with a wooden spoon and beat until light and fluffy (see Know-how, page 315).
Mix in the maple syrup and vanilla until evenly incorporated.
Slowly add the flour on medium speed or with a wooden spoon, stopping to scrape down the sides of the bowl several times, just until all the flour is incorporated; do not overmix.
Add the pecans and stir to mix.
Turn the dough onto a piece of wax paper or plastic and roll into a 2-inch round log about 12 inches long.
Combine the demerara sugar and remaining 1 teaspoon salt and stir to mix.
Sprinkle the log evenly with the demerara sugar mixture and roll the log back and forth to adhere.
Wrap and refrigerate for several hours or overnight, until firm.
When ready to bake, preheat the oven to 350F.
Lightly grease two baking sheets or line with parchment paper.
Cut the dough into 1/4-inch-thick slices and arrange on the baking sheets, spaced about 1 inch apart.
Sprinkle the tops of the cookies with demerara sugar and bake for 15 to 18 minutes, shifting racks and rotating the baking sheets halfway through, until lightly golden around the edges.
Remove from the oven and let cool on the baking sheets for 5 minutes.
Serve warm or transfer to a baking rack to cool completely.
Store in an airtight container until ready to serve, or for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/29784/sweet-and-salty-pecan-shortbread"},{"id":"29781","title":"Blackening (Or Bronzing) Spices For Fish Recipe","ingredients":"onions, raw
spices, oregano, dried
spices, thyme, dried
spices, pepper, black
spices, pepper, black
spices, pepper, red or cayenne
salt, table
spices, paprika
spices, garlic powder","directions":"Combine the seasoning in a bowl, mix well.
Bronzing The Fish 1/8 c.corn, peanut, or possibly extra virgin olive oil 4 filets of white-fleshed fish (redfish, blackfish, weak fish, snapper, dolphin, etc)
How To Prepare
Rinse the fillets and pat dry.
Dredge in seasoning.
Set aside.
Cover pan with 1/8 inch of oil and heat over medium high flame.
When the oil is good and warm, but not yet smoking, fry the fillets 2-3 min to the side (rule of thumb: 10 min co oking per inch of thickeness of fish).
If you fold over the thin tail of the fillet so which the whole piece is of uniform thickness you will avoid having a dry-out end.","url":"https://recipe.bluelayer.org/recipe/29781/blackening-or-bronzing-spices-for-fish-recipe"},{"id":"29777","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs.
With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
Sprinkle the remaining 1/4 cup of flour on a clean surface.
Remove the dough from the bowl of the processor and knead until well incorporated and less sticky.
Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
Evenly divide the dough into 8 pieces and form them into round balls.
Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface.
Keep all of the dough balls covered with a tea towel.
Heat an electric nonstick griddle to 375 degrees F.
Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side.
Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel.
Repeat with the remaining tortillas.
Microwave for 1 minute in the damp tea towel to reheat.","url":"https://recipe.bluelayer.org/recipe/29777/flour-tortillas"},{"id":"29771","title":"Sugar Glazed Carrots","ingredients":"carrots, raw
water, bottled, generic
sugars, brown
orange juice, raw","directions":"Clean and peel carrots.
Cut into 2 inch pieces.
Combine water and brown sugar.
Put carrots in another pan and bring to a boil; cook for 10 minutes.
With the brown sugar, simmer till sugar is dissolved.
Simmer for 5 minutes.
Add orange juice concentrate; reduce heat and keep hot.
Using slotted spoon, drain carrots and pack into hot jars, leaving 1 inch head space.
Ladle hot syrup into jars covering carrots and leaving 1 inch head space
Remove any trapped air bubbles
You may need to add more syrup.
Process jars at 11 lbs pressure for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/29771/sugar-glazed-carrots"},{"id":"29767","title":"Cajun Corn Recipe","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, without salt
spices, paprika
onions, raw
spices, garlic powder
spices, pepper, red or cayenne
spices, pepper, black","directions":"Pour butter over hot popcorn.
Combine remaining seasonings and sprinkle over popcorn; toss to mix.
If you like, bake in 300-degree oven for crispier popcorn.","url":"https://recipe.bluelayer.org/recipe/29767/cajun-corn-recipe"},{"id":"29762","title":"Mrs. OCallaghans Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees F.
Spray a heavy baking sheet with nonstick spray.
* Whisk both flours, sugar, and baking soda in medium bowl to blend.
Add butter and cut in until butter is reduced to pea-size pieces.
Add buttermilk and stir until a shaggy dough forms.
Turn dough out onto lightly floured work surface.
Knead until dough comes together, about 10 turns.
Shape dough into a 7-inch round.
Place dough on prepared baking sheet.
Cut a large X, 1/2 inch deep, on top of the dough.
* NOTE: You can use a pizza stone, as well.
Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes.
Transfer bread to rack and cool completely.
NOTES: I used my food processor to blend the ingredients, then turned it out onto a floured surface to knead.
It takes some elbow grease to work the dough, but it does comes together.
Be sure to bake the bread to a dark golden color.
Otherwise, the ends might turn out to be baked, but the center can be a little raw in the middle.
The first time, this happened to me but I simply returned it to the oven and it was fine.","url":"https://recipe.bluelayer.org/recipe/29762/mrs-ocallaghans-irish-soda-bread"},{"id":"29758","title":"Sticky Sesame Chicken","ingredients":"honey
soy sauce made from soy (tamari)
lemon juice, raw
seeds, sesame seeds, whole, dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the honey, soy sauce, lemon juice and sesame seeds.
Dip the pieces of chicken into the sauce to coat, then place in a lightly greased 9x13 inch baking dish.
Bake for about 45 minutes in the preheated oven, until chicken is cooked through and sauce is caramelized.","url":"https://recipe.bluelayer.org/recipe/29758/sticky-sesame-chicken"},{"id":"29754","title":"Philly Style Pretzel Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking soda","directions":"Sprinkle the yeast on the 1 1/2 cups warm water in mixing bowl and agitate slightly to dissolve.
Add the sugar and dissolve.
Add the flours and salt, knead until smooth and elastic.
Let rise until doubled, about an hour.
The card didn't specify if it should be covered or not.
When the dough is almost done rising, make the baking soda bath with the baking soda and 2 cups warm water.
Make sure to stir it often!
After the dough has risen, punch the air out of it.
Divide the dough into 12 pieces on a clean surface, roll into a long rope about 1/2 inch thick, and shape-- such as circles, twists, nuggets, hearts, traditional shape, etc.
For traditional pretzel shape, shape the rope like a U cross the two ends over each other, pull the ends down and attach them at the bottom of the U.
Carefully dip each pretzel in the the baking soda bath for 20 seconds, and place on a greased baking sheet.
Allow the pretzels to rise again til doubled in size-- not listed on the recipe card (they need to describe some of these recipes better!)
but I am assuming it to be roughly another 60 minutes because the prep time is listed as 120 minutes total.
Bake at 450F for about 10 minutes or until golden-brown.
Now here's the fun part-- brushing and seasoning/decorating!
Melted butter and olive oil work for brushing, about 4 tablespoons (more or less depending on how much you like) will work for 12 pretzels, that's what is listed on the recipe card but I decided not to include it because some people may not want to brush it on.
If youdidn't bake your toppings on, brush with butter and oil and proceed with your own ideas or the ones I and the magazine suggest.
For toppings, kosher salt is the main one for traditional pretzels.
But why not try a cinnamon-sugar mixture like coarse pearl sugar and primo quality cinnamon?
Sesame seeds, or a mix of black and toasted sesame seeds by themselves or with some garam masala and olive oil.
Garlic salt and parmesan cheese (the powdery kind!)
for Italian pretzels, with your favorite pizza or pasta sauce as a dipper!
Use your favorite herbs, fresh or dried!
Dulce de leche sauce and dried apples for gourmet pretzels!
The sky's the limit!","url":"https://recipe.bluelayer.org/recipe/29754/philly-style-pretzel-dough"},{"id":"29745","title":"Hot Fudge Monday","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, brown
cocoa, dry powder, unsweetened
water, bottled, generic","directions":"Preheat oven to 350 degrees.
To prepare cake batter, combine flour, brown sugar, cocoa, baking powder and salt in a medium bowl.
Set aside.
In a small bowl, whisk together milk & oil.
Add milk mixture to flour mixture.
Using a wooden spoon, stir vigorously until well blended (you may also use an electric mixer on low speed).
Pour batter over the bottom of an ungreased 8 x 8 inch baking pan.
Spread evenly.
In a small bowl, mix together second amount of brown sugar and second amount of cocoa.
Sprinkle mixture evenly over batter.
Pour boiling water over top.
DO NOT STIR!
Bake for 40-45 minutes, until top of cake feels dry to touch.
Remove from oven and let stand 5 minutes before serving.
Cut into 6 pieces.
Spoon sauce from bottom of pan over individual servings of cake.","url":"https://recipe.bluelayer.org/recipe/29745/hot-fudge-monday"},{"id":"29740","title":"Angel Fingers","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, cake, enriched
nuts, pistachio nuts, raw
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"Preheat oven to 350F (180C).
Cream butter with elec.
mixer.
Add confect.
sugar and beat until well mixed.
Beat in vanilla, then add cake flour and ground nuts and mix well.
Cover dough with wax paper and refirgerate for 15 minutes, or until it firms up.
Divide dough in half and cut each half into 12 pieces.
Place some flour on a sheet of wax paper and use it to dust your hands LIGHTLY before shaping each cookie.
Form dough into little rolls, about 1 1/2 inches long and 1/2 inch in diameter.
Place cookies on ungreased baking sheets about 1 1/2 inches apart.
Bake in middle of oven for about 13 minutes or until pale golden around edges.
Tranfer to racks set over wax paper and dust them with confectioner's sugar while still warm.
Cool cookies completely; then store in airtight containers.25","url":"https://recipe.bluelayer.org/recipe/29740/angel-fingers"},{"id":"29734","title":"No-Knead Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container.
If using active dry yeast, mix sugar with water till it's 100-110F degrees, then add yeast and let proof for ten minutes.
Then mix in the rest of the ingredients.
Mix in the flour without kneading, using a large wooden spoon.
Cover (not airtight) and allow to rest at room temperature for about 2 hours.
You can use the dough at this point, or refrigerate and use over next 12 days.
If you refrigerate at least overnight, you'll develop better flavor in the dough.
If you only want to make 1 flatbread, just pinch off a grapefruit sized piece of dough to use -- keep the remaining covered loosely in the refrigerator.
You can freeze the dough as well -- but I haven't tried it, because honestly, it's so good that the dough never goes unbaked for more than 4 days.
This is enough dough for 4 large pizzas.
Use as you would with any pizza recipe.","url":"https://recipe.bluelayer.org/recipe/29734/no-knead-pizza-dough"},{"id":"29727","title":"Classic Soft Pretzels","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
leavening agents, baking soda
water, bottled, generic","directions":"Combine yeast, warm water and sugar with pinch of salt in a dish and leave to foam for 5 minutes.
Sift flour and remaining salt in a medium bowl.
Add yeast mixture and 3/4 cup water and stir until everything comes together.
Knead on a lightly floured surface until smooth.
Place in a slightly oiled bowl and turn to coat, cover with plastic wrap and leave to rise for 1 hour.
Dissolve baking soda in 1 cup cold water.
Preheat oven to 400F.
Punch down dough and cut into 8 pieces.
Roll out each piece until approximately 18 inches long and twist into a pretzel shape.
Dip pretzel into baking soda mixture and place on parchment covered baking sheet.
Sprinkle with coarse salt if desired.
Repeat with remaining pretzels.
Bake for 15 - 20 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/29727/classic-soft-pretzels"},{"id":"29721","title":"Orange Glazed Carrots","ingredients":"carrots, raw
butter, without salt
sugars, granulated
orange juice, raw
cornstarch","directions":"Steam or boil the carrots until they can be pierced with a fork.
Boil remaining ingredients until sugar is completely dissolved.
Mix carrots and glaze and refrigerate 12 to 24 hours.
Cook over medium heat stirring occasionally for 20 minutes or until hot and carrots are tender-crisp.","url":"https://recipe.bluelayer.org/recipe/29721/orange-glazed-carrots"},{"id":"29711","title":"Peach Pie Without Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt","directions":"Mix dry ingredients.
Cut in butter with blender or possibly pastry knives into coarse crumbs.
Mix 4 c. peeled sliced fresh peaches with 1/2 c. sugar and 1/2 tsp.
grated lemon rind.
Press 1 c. mix into bottom and sides of buttered pan.
Spoon peach mix over crumbs.
Cover with rest of crumbs mix.
Bake at 400 degrees for 45 min.","url":"https://recipe.bluelayer.org/recipe/29711/peach-pie-without-crust-recipe"},{"id":"29709","title":"Robertas Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"In a large mixing bowl, combine flours and salt.
In a small mixing bowl, stir together 200 grams (about 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture.
Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead rested dough for 3 minutes.
Cut into 2 equal pieces and shape each into a ball.
Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator.
(If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares.
Top and bake.","url":"https://recipe.bluelayer.org/recipe/29709/robertas-pizza-dough"},{"id":"29707","title":"Double Crust Peach Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
butter, without salt
peaches, yellow, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
vanilla extract","directions":"Preaheat the oven to 350 degrees.
In a mixing bowl, combine flour, salt and Crisco.
Mix until the mix is crumbley, add water and mix well.
On a floured surface, knead the mixture several times or about 3 minutes.
Cut mixture in half, form into two balls and cover with plastic wrap and chill.
Add sugar,flour and spices to peaches.
Melt the butter in a large saucepan over medium heat, add peaches and mix well.
Simmer for 7 minutes Remove from heat and cool.
Add vanilla.
Remove dough from fridge and roll out one crust on a floured suface into a rectangle.about a 12x10.
Place in a greased 11x9 baking dish.
Pour filling over the crust.
Add just a few small pieces of butter or margarine random on top of mixture.
Roll out second ball on floured surface and cut into strips.
Place strips in any form.weaved or otherwise on top of peach mixture.
Swab top strips with softened butter with a brush or paper towel.
Sprinkle top with a mixture of cinnamon and sugar.
Bake for 30-40 mins until golden brown.
Let rest for about 10 minutes so crust will set.","url":"https://recipe.bluelayer.org/recipe/29707/double-crust-peach-cobbler"},{"id":"29697","title":"Pecan Crescent Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
vanilla extract
nuts, pecans
sugars, powdered","directions":"Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
Whisk the flour and salt together in a large bowl and set aside.
Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes.
Beat in 4 teaspoons of water and the vanilla.
Slowly mix in the flour mixture and finally, the pecans.
Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets.
(You'll have leftover dough for a second batch.)
Bake until slightly golden on the bottoms and edges, 10 to 12 minutes.
Watch very carefully--better to undercook than overcook.
Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes.
Repeat with the remaining dough.
Put the powdered sugar in a shallow plate.
Once cooled, roll each cookie in an ample amount of the sugar.","url":"https://recipe.bluelayer.org/recipe/29697/pecan-crescent-cookies"},{"id":"29693","title":"Gluten Free Pat-In Pie Crust","ingredients":"rice flour, white, unenriched
cornstarch
amazonas rainforest product, tapioca starch,
xanthan gum,
sugars, granulated
salt, table
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour, starches, sugar and salt.
Use a fork to stir in oil and milk.
Pat evenly into a 9-inch pan.
For a shell, prick and bake for 10-12 minutes @ 350.
For fruit pie, top with GF Streusel Topping and bake according to instructions.
Gluten Free Streusel Topping 1/3 cup Sweet Rice Flour 1/3 cup Sorghum Flour 1/3 cup Brown Rice Flour 1/3 cup packed Brown Sugar 1/4 teaspoon salt 1 teaspoon Cinnamon 1 tablespoon lemon juice
Blend all ingredients until crumbly.
Sprinkle over fruit pie filling.
Bake as directed.","url":"https://recipe.bluelayer.org/recipe/29693/gluten-free-pat-in-pie-crust"},{"id":"29683","title":"Cream Cheese Biscuit","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425F.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt
Using a pastry blender or 2 knives, cut in the cream cheese until the mixture forms coarse pieces
Add buttermilk and stir the mixture with a fork until most of the dry ingredients have been moistened.
Turn the batter onto the counter and knead and fold until the dough is formed.
Do not knead longer than necessary
Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass.
Place the biscuits on a greased baking sheet with edges touching.
Bake for about 14 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped.","url":"https://recipe.bluelayer.org/recipe/29683/cream-cheese-biscuit"},{"id":"29669","title":"Chocolate and Toffee Crunch Ice Cream","ingredients":"sugars, granulated
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
vanilla extract
spartan, real semi-sweet chocolate baking chips,
salt, table","directions":"In a large bowl, combine sugar and cocoa powder.
Add whipping cream, milk, salt, and vanilla.
Stir until sugar is dissolved.
Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer.
Freeze according to manufacturer's directions.
Stir in toffee pieces.
If desired, ripen ice cream about 4 hours.","url":"https://recipe.bluelayer.org/recipe/29669/chocolate-and-toffee-crunch-ice-cream"},{"id":"29660","title":"Thai Fried Bananas,","ingredients":"bananas, raw
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
seeds, sesame seeds, whole, dried
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking","directions":"Peel and slice each banana lengthwise into four slices.
Combine all the batter ingredients and stir just to mix together.
Heat the oil in a wok to 375 degrees F.
Dip each piece of banana into the batter and deep fry until golden brown.
Remove from oil and drain.
Serve with Coconut ice cream.","url":"https://recipe.bluelayer.org/recipe/29660/thai-fried-bananas"},{"id":"29659","title":"Chocolate Chip, Cherry and Walnut Rugelach","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cheese, parmesan, hard
sugars, granulated
spices, cinnamon, ground
cherries, sweet, raw
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
cream, whipped, cream topping, pressurized","directions":"Dough:.
Blend first 3 ingredients in processor.
Add butter and cream cheese and cut in using on/off turns until dough begins to clump together.
Gather dough into ball.
Divide dough into 4 equal pieces; flatten into disks.
Wrap each in plastic and refrigerate 2 hours.
(Can be prepared 2 days ahead.
Keep refrigerated.
Let soften slightly at room temperature before rolling out.
).
Filling:.
Line large baking sheet with parchment paper.
Mix sugar and cinnamon in small bowl.
Roll out 1 dough disk on floured surface to 9-inch round.
Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border.
Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts.
Press filling firmly to adhere to dough.
Cut dough round into 8 equal wedges.
Starting at wide end of each wedge, roll up tightly.
Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents.
Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts.
Place baking sheet in freezer 30 minutes.
Position rack in center of oven and preheat to 375F Brush cookies lightly with whipping cream.
Bake frozen cookies until golden brown, about 40 minutes.
Transfer cookies to racks and cool completely.
(Can be made ahead.
Store in airtight container at room temperature up to 1 week or freeze up to 1 month.
).","url":"https://recipe.bluelayer.org/recipe/29659/chocolate-chip-cherry-and-walnut-rugelach"},{"id":"29607","title":"Master Ganache","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping","directions":"Using a serrated knife, finely chop the chocolate into 1/4-inch pieces.
Don't be lazy here.
Big chunks will not melt.
Traditional method: Place the chocolate in a medium heatproof bowl.
Bring the cream to a boil in a small saucepan over medium heat.
Boiling means the cream will actually rise up in the pan and threaten to boil over.
Immediately pour the boiling cream over the chopped chocolate.
Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute.
Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides.
Be careful not to add too much air to the ganache.
Stir until all the chocolate is melted, about 2 minutes.
It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade.
Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)
Immediately pour the hot cream into the food processor, on top of the chocolate.
Let sit for 1 minute, then pulse the machine 3 times.
Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted.
This smooth, silky chocolate is now ganache.
Transfer the ganache to a bowl.
Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator.
You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.)
Once the ganache reaches 70 degrees F, it is ready to be used.
At this point it can be covered and stored in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/29607/master-ganache"},{"id":"29594","title":"Buttermilk Blueberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
blueberries, raw
orange juice, raw
cream, fluid, heavy whipping
spices, cinnamon, ground
sugars, granulated","directions":"PREHEAT THE OVEN TO 425F (220C).
Use an ungreased baking sheet.
Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
Stir well with a fork to mix and aerate.
Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs.
Add the buttermilk, currants and orange rind.
Mix only until the dry ingredients are moistened.
Gather the dough into a ball and press so it holds together.
Turn the dough out onto a lightly floured surface.
Knead lightly 12 times.
Pat the dough into a circle 1/2-inch thick.
TO MAKE THE GLAZE: In a small bowl combine the cream, cinnamon and sugar; stir to blend.
Brush the dough with the glaze.
Cut the dough into 18 pie-shaped pieces.
Place the scones 1 inch apart on the baking sheet.
Bake for about 12 minutes or until the tops are browned.
Serve warm with coffee or tea and butter if needed.","url":"https://recipe.bluelayer.org/recipe/29594/buttermilk-blueberry-scones"},{"id":"29585","title":"Crispy Baked Chicken","ingredients":"salad dressing, mayonnaise, regular
lemon juice, raw
sauce, worcestershire
spices, garlic powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,","directions":"In a small bowl combine the mayonnaise, lemon juice, Worcestershire sauce, garlic powder, and the black pepper.
Dip chicken and coat on all sides with the mixture.
Put the bread crumbs in a large plastic bag.
Put 1 piece of the chicken at a time into the bag and shake to coat chicken.
Put the chicken into a glass baking dish or broiler pan.
Bake at 425 degrees F for 40 minutes or until golden brown and tender.","url":"https://recipe.bluelayer.org/recipe/29585/crispy-baked-chicken"},{"id":"29574","title":"Carrot Cake Swirl Bread","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
carrots, raw
nuts, walnuts, english
raisins, seeded
seeds, flaxseed
salt, table
oil, canola
vanilla extract
cheese, parmesan, hard
cornstarch
sugars, granulated
vanilla extract","directions":"Starting with the dough, begin by warming your milk for just a minute or two in the microwave, until it reaches between 105 and 115F No more, or else you'll kill the yeast.
Stir in the brown sugar, and sprinkle in the yeast and let sit for about 5 minutes, until it becomes bubbly and alive.
Meanwhile, combine the first 4 cups of flour, spices, raisins, walnuts, carrots, ground flax, and salt in the bowl of your stand mixer.
Mix lightly just to distribute all of the ingredients evenly and coat the carrot shreds with flour.
Pour in the proofed yeast mixture, along with the oil and vanilla, and start mixing on a low speed, so as not to kick any flour out of the bowl.
Once incorporated, switch over to the dough hook, add in 1 more cup of flour, and allow the mixer to begin kneading the dough.
After about 5 minutes of mixing, assess the texture; You're looking for it to be tacky and elastic, not wet or sticky.
You may need to add up to another cup of flour, depending on the consistency.
Continue working the dough with the dough hook for 5 - 10 more minutes.
Scrape the dough out onto a lightly floured surface, and kneed by hand briefly, for just 5 minutes or so, before placing it into a lightly oiled bowl.
Cover loosely with a cloth or piece of plastic wrap, and let sit in a warm place for about 1 1/2 hours, until doubled in volume.
Once risen, lightly grease two 8 x 4-inch loaf pans, and set aside.
Gently punch down the dough with your knuckles, cut it into two pieces, and on a well-floured surface, take one piece and roll it out into a rectangle.
Be sure to keep the two short sides no longer than 8 inches so that it will fit in the pan, but roll it out lengthwise as far as possible- The longer the dough, the more impressive your spiral will be in the finished loaf.
To make the cream cheese swirl, simply beat together the cream cheese, cornstarch, sugar, and vanilla until smooth.
Take half of the mixture and smear it evenly over your rolled out dough, leaving about an inch of one short end clear.
You may want to spread a slightly thinner layer near the other edges, to prevent it from dripping out when you move the dough.
Starting with the short end that's fully covered, roll the dough up as tightly as possible without squeezing out the filling.
Pinch the end to the main body of the loaf to seal, and quickly but carefully transfer the whole thing to one of your waiting loaf pans, ends slightly folded under and seam-side down.
Repeat with the other piece of dough.
Let the breads rise for another hour or so, until about doubled or just peeking out above the edge of the pans, and then pop it them a 375 degree preheated oven, for about 26 - 36 minutes.
It should be golden brown on top, and when removed from the pan, it will sound hollow when tapped.
(Yes, you can cool it, tap it, and then toss it back in the oven if it doesn't sound right.)
Let cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/29574/carrot-cake-swirl-bread"},{"id":"29561","title":"Swedish Icebox Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
spices, cinnamon, ground
butter, without salt
sugars, granulated
molasses
nuts, almonds","directions":"Sift together the flour, baking soda, salt, ginger, nutmeg, cloves, and cinnamon.
Set aside.
In large bowl of electric mixer, cream the butter.
Gradually add the sugar and beat well.
Add the molasses and beat, scraping the bowl with a spatula, until sooth.
On lowest speed, gradually add the dry ingredients, continuing to use the spatula as necessary.
Turn the dough onto a board.
Knead slightly, only until smooth.
Add the almonds and knead until they are evenly distributed.
Divide dough in half and shape each half into an oblong.
Place each half on a piece of wax paper about 15\" long.
Holding the paper against the dough, smooth each oblong into an even shape about 3\" x 1\", and about 10\" long.
Wrap in wax paper.
Freeze the dough for 30-45 minutes, or refrigerate it overnight.
Preheat oven to 325.
Using a very sharp knife, slice cookies a scan 1/4\" thick.
Place on unbuttered cookie sheets about 1\" apart.
Bake 10 minutes, or until cookies become slightly colored and tops are semi-firm.
Do not overbake -- these will crisp up as they cool.","url":"https://recipe.bluelayer.org/recipe/29561/swedish-icebox-cookies"},{"id":"29558","title":"Creme Fraiche","ingredients":"cream, fluid, heavy whipping
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Mix together cream and buttermilk in glass container.
Cover and let stand at room temp for 12 hours without disturbing.
Stir and chill for 6 hours.
Stir again and serve as is, or add the sugar to serve on pies and such.","url":"https://recipe.bluelayer.org/recipe/29558/creme-fraiche"},{"id":"29557","title":"Tarte Au Chocolat","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table","directions":"Combine the flour, sugar and salt.
Rub in the butter with your fingers.
Add enough chilled water to make a dough.
Refrigerate for at least 2 hours.
In an saucepan, bring the cream slowly to a boil.
Turn the heat down to the lowest setting and add chocolate in pieces.
Stir until the chocolate has melted and made a smooth cream.
Preheat the oven to 190C.
Roll the pastry and lay it out in a buttered tart mold.
Cook the pastry until it is golden (around 15 minutes).
Let it cool.
Pour the chocolate filling into the tart crust.
Cool the tart in the refrigerator.
Take the tart out of the refrigerator at least 10 minutes before serving.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/29557/tarte-au-chocolat"},{"id":"29549","title":"Campfire Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, olive, salad or cooking","directions":"Place popcorn kernels and oil in and 18-inch square of heavy-duty aluminum foil.
Seal the edges to form a loose pouch, leaving room for the kernels to pop.
Tie a corner of the pouch to a stick with a piece of string.
Shake over a fire until popped.","url":"https://recipe.bluelayer.org/recipe/29549/campfire-popcorn"},{"id":"29538","title":"Pumpkin Savoury Style Mash","ingredients":"pumpkin, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, curry powder
margarine, regular, 80% fat, composite, stick, without salt","directions":"Peel pumpkin and roughly chop into small-medium size pieces.
Place pumpkin in the microwave on high for 3 - 4 minutes or until soft.
Add tahini paste, curry powder and margarine to the pumpkin.
Blend together in a food processor until desired consistency.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/29538/pumpkin-savoury-style-mash"},{"id":"29536","title":"Apricot Cobbler Recipe","ingredients":"apricots, dried, sulfured, uncooked
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Combine apricots, sugar and flour in mixing bowl (amount of sugar will vary depending on sweetness of fruit).
Place in 9-inch glass pie plate or possibly 13- by 9-inch glass baking dish and dot with butter.
Set aside.
Roll out pie crust to fit dish.
Place over top of fruit and trim off overhanging edges.
Cut 4 to 6 slits in pie crust.
Bake at 350 degrees till crust is brown, 30 to 40 min.
This recipe yields 6 to 8 servings.
Comments: The key to the recipe's success, is getting really ripe, flavorful apricots.
You can use fresh fruit, but it's also excellent using frzn apricots.
The secret is, if you're lucky sufficient to have a Blenheim apricot tree, then you'll get real apricot flavor.
Do not fool and fiddle with nice-looking big apricots; they will not have any flavor.","url":"https://recipe.bluelayer.org/recipe/29536/apricot-cobbler-recipe"},{"id":"29533","title":"Butter Pecan Pie Bars Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
honey
syrups, corn, light
sugars, brown","directions":"Boil till thick and foamy.
Add in 2 1/2 to 3 c. of minced pecans.
Mix well.
Spread mix proportionately over pan baked crust.
Bake at 350 for about 20 min or possibly till golden and bubbling.
Let cold before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/29533/butter-pecan-pie-bars-recipe"},{"id":"29532","title":"Green Beans the Old Fashioned Way","ingredients":"beans, snap, green, raw
salt, table
bacon, meatless
butter, without salt","directions":"Wash beans and snap them into 1 1/2\" pieces, discarding ends.
Cover with water and add salt and bacon grease.
Cover and bring to a boil.
Turn down to simmer and continue cooking for about an hour.
Pour off water and add 2 T butter.
Let sit with lid on for a minute for butter to melt, then toss beans a little to distribute butter.","url":"https://recipe.bluelayer.org/recipe/29532/green-beans-the-old-fashioned-way"},{"id":"29514","title":"Homemade Phyllo","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Sift flour and salt into a bowl.
Gradually add water, stirring to make a stiff dough.
Turn onto a pastry board.
Place the oil in a bowl and spread a little of it on the palms of your hands.
Knead the dough with a folding and turning motion, adding more oil to your hands when dough begins to stick.
Continue until you have a smooth, elastic ball of dough and the oil is nearly all used.
Then roll the ball of dough in the remaining oil to cover all sides, place a clean cloth over the bowl, and allow the dough to rest for two hours or more in a warm place away from drafts.
A barely warm oven is satisfactory.
Separate 1/4 of the dough and roll to 1/4 inch thickness on a pastry board rubbed with cornstarch.
Cover with a clean cloth and let it rest for 10 minutes.
Cover a table (cardtable or larger) with a smooth cloth and carefully lift dough onto it.
Put your hands under the dough, palms down and gently stretch and pull the dough with the backs of your hands, working your way around the table, until the dough is as thin as tissue paper.
Do not worry if it hangs down around the edges of the table, or if some holes appear, especially around the edges.
Cut off the thicker edge and save the scraps.
The phyllo is now ready to be cut into pieces with scissors if you wish to use it moist.
If you prefer dry phyllo, allow it to sand until dry, about 10 minutes, then cut into desired sizes.
The scraps of dough can be put into a moist bowl and kneaded and rolled again.
When using phyllo dough, spray the sheets with olive oil or melted butter from a spritzer bottle.
It's a fast, easy way to apply the fat in a very thin layer.","url":"https://recipe.bluelayer.org/recipe/29514/homemade-phyllo"},{"id":"29513","title":"Date Nut Bread Pudding Recipe","ingredients":"bread crumbs, dry, grated, plain
wheat germ, crude
dates, deglet noor
seeds, sunflower seed kernels, dried
orange juice, raw","directions":"Combine all dry ingredients.
Add in juice till mix is moist but not soggy.
Line a 9 inch pie pan with waxed paper and press mix into pan.
Cover loosely with wax paper, foil or possibly plastic wrap, and refrigeratefor several hrs.
To serve, lift wax paper with pudding from pan and slice into very thin wedges.
This dessert is very rich so serve small portions.","url":"https://recipe.bluelayer.org/recipe/29513/date-nut-bread-pudding-recipe"},{"id":"29512","title":"Vinegar Taffy","ingredients":"sugars, granulated
vinegar, distilled
butter, without salt
cream, whipped, cream topping, pressurized
salt, table","directions":"Butter a baking dish and set aside.
In a large saucepan over medium heat, combine sugar, vinegar, butter, cream of tartar, and salt.
Heat, stirring occasionally, until sugar is melted.
Do not stir once mixture comes to a boil.
Cook candy until mixture reaches 250 to 265 degrees F (121 to 129 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball.
Remove from heat and pour into prepared dish.
Pull taffy by stretching out into a rope with buttered hands, folding the candy over and repeating, until taffy is white and porous and becomes too stiff to pull.
Cut into 1-inch pieces with buttered kitchen shears.
Wrap taffy pieces in waxed paper and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/29512/vinegar-taffy"},{"id":"29511","title":"Spicy Uighur Street Meat and Buttered Naan","ingredients":"beef, grass-fed, ground, raw
oil, olive, salad or cooking
spices, cumin seed
spices, pepper, red or cayenne
spices, pepper, black
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table
butter, without salt
yogurt, greek, plain, nonfat","directions":"For the kebabs: Soak wooden skewers in water for at least 30 minutes.
Prepare grill to high heat.
Cut the meat into 1 inch cubes and place in a bowl.
Add the next 5 items and massage into the meat.
Place the lamb/beef cubes onto the skewers.
Grill the skewers 3 minutes per side--turning once.
For the Naan: Attach the bread hook to your electric mixer.
Add the yeast, sugar, and warm water to the mixing bowl and allow it to foam for 5 minutes.
Add the salt, butter and yogurt.
Then slowly add the flour to the mixture.
Allow the mixer to knead your dough for 5 minutes.
Oil the mixing bowl, then cover and let the dough rise until doubled in size1-2 hours.
Preheat the oven AND two oiled pans to 450 degrees F. Baking stones work best!
Dump the dough onto a floured surface.
Cut the dough into 8 equal pieces.
Use a floured rolling pin to roll the dough into large ovalsabout the length and size of a large shoe!
Place the ovals on parchment paper to rest.
Once all the dough in ready, brush the tops with oil or melted butter and place on the HOT baking sheets.
Bake for 3-4 per sideflipping once.
Serve warm, brushed with melted butter!
*You could add chopped garlic or a variety of seeds to the naan dough for variation!","url":"https://recipe.bluelayer.org/recipe/29511/spicy-uighur-street-meat-and-buttered-naan"},{"id":"29510","title":"Pixie Pie","ingredients":"butter, without salt
goji berries, dried
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter in a 10 inch pie plate.
Coat berries with 1 cup sugar, set aside.
Mix flour, baking powder, and 1 cup sugar.
Stir in milk and beat well.
Pour into butter and mix lightly.
Pour berries over batter and spread evenly.
Bake at 375 degrees for 45-60 minutes.","url":"https://recipe.bluelayer.org/recipe/29510/pixie-pie"},{"id":"29509","title":"Gluten Free Pie Crust","ingredients":"rice flour, white, unenriched
amazonas rainforest product, tapioca starch,
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Mix dry ingredients well.
Use mixer to blend in butter (or oil).
Add water and \"whip it up.
\".
Pour into greased pie plate and spread with fingers.","url":"https://recipe.bluelayer.org/recipe/29509/gluten-free-pie-crust"},{"id":"29506","title":"Roasted Mini Potatoes With Oregano Butter","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
butter, without salt
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black
spices, oregano, dried","directions":"Prehet oven to 425F.
On a baking sheet, toss potatoes with olive oil and roast for 30-35 minutes or until potatoes are golden brown and fork-tender.
Meanwhile, combine the butter, oregano and roasted garlic pastes, salt and pepper in a bowl; gently mix with a fork.
Divide butter mixture between 2 large pieces of plastic wrap and roll each into a log and chill in the refrigerator.
Transfer roasted potatoes to a serving dish and add 2 tablespoons oregano butter (save the rest for a later use) and toss to coat; garnish with fresh oregano and serve immediately.","url":"https://recipe.bluelayer.org/recipe/29506/roasted-mini-potatoes-with-oregano-butter"},{"id":"29496","title":"Coconut Date Rolls","ingredients":"nuts, almonds
dates, deglet noor
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Chop coconut on large mat or cutting board and set aside.
Place almonds into food processor.
Add the dates on top.
Whir in the food processor until these form a paste.
You will still see some crumbs or large pieces of almond - this is OK.
Once paste is mixed it will start to form a ball.
Remove from food processor and roll into 2\" logs or balls.
Roll and press thru chopped coconut.
While rolling your hands may become sticky due to the sugar in the dates - just rinse your hands with cold water and you will be able to handle the mixture easily again.
Serve chilled.
Store in fridge up to 2 weeks.
Prep time is chopping coconut and processing paste.
Cooking time is rolling.","url":"https://recipe.bluelayer.org/recipe/29496/coconut-date-rolls"},{"id":"29487","title":"Anise and Cherry Tomatoes Salad With a Kick","ingredients":"spices, anise seed
cherries, sweet, raw
sauce, peppers, hot, chili, mature red, canned
salt, table
spices, pepper, black
vinegar, balsamic
oil, olive, salad or cooking","directions":"This salad is best made the night before and marinated in refrigerator.
This way the flavors all blend.
Have ready a bowl to add your veggies and to mix your salad.
You will also need a med size tupperware bowl with tight lid.
Wash the anise bulbs and slice off the end (where roots was) and the top stalks, but don't throw them out.
Slice the bulb lengthwise and chop like an onion.
Reserve some of the green leaves to add to the salad.
Chop the stalks as well into bite size pieces.
Wash and cut your cherry tomatoes in half and add to bowl with anise.
To this add the rest of your ingredients.
Mix well and taste adjust your seasoning.
CAREFUL NOT TO ADD TOO MUCH SALT NOW.
YOU WILL DO A FINAL ADJUSTMENT ON SEASONING PRIOR TO SERVING.
Place your salad in tupperware and close tightly.
Give it a good shake and place in refrigerator.
NOTE: Whenever you go in the refrigerator, give the tupperware a shake.
Prior to serving, give it a shake and taste.
Now you'll give it a final seasoning adjustment.","url":"https://recipe.bluelayer.org/recipe/29487/anise-and-cherry-tomatoes-salad-with-a-kick"},{"id":"29486","title":"Lemon Sorbet","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
alcoholic beverage, distilled, vodka, 80 proof
lemon juice, raw
water, bottled, generic","directions":"In blender combine sugar, lemon juice, milk, and water.
POur into ice trays.
When the mixture is white and almost solidly frozen, put it all back in the blender and add the vodka.
Too much vodka will cause it not to refreeze.
Blend until there are no pieces of ice left and pour into a plastic container.
Put in freezer.
Serve when frozen.","url":"https://recipe.bluelayer.org/recipe/29486/lemon-sorbet"},{"id":"29485","title":"Carla's Crust","ingredients":"sugars, granulated
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Chill bowl and paddle attachment of standing electric mixer until cold.
In small bowl, dissolve sugar and salt in water; chill until cold.
In chilled mixer bowl, combine flour and butter and toss with hands until butter pieces are well coated.
Mix with paddle on low speed until butter forms pea-size pieces; add water mixture all at once, increase speed to medium and beat just until dough comes together.
Flatten dough into two 1-inch-thick rectangles (for cobbler crusts) or two 1-inch-thick disks (for pies).
Wrap dough tightly in plastic wrap and chill until firm, at least 30 minutes or up to 1 day.
(You can also freeze dough for up to 3 months; thaw in refrigerator or at room temperature.)","url":"https://recipe.bluelayer.org/recipe/29485/carlas-crust"},{"id":"29480","title":"Perfect Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
vinegar, distilled
water, bottled, generic","directions":"Combine flour, sugar, and salt in a large bowl.
Using fingertips, rub in butter and shortening until mixture resembles coarse meal.
Add vinegar.
Use a fork to mix in enough water to form moist clumps.
Gather dough into ball, divide dough into two equal portions.
Flatten each portion into a disk.
Wrap each in plastic wrap, chill 45 minute.
Soften slightly at room temp.
before rolling out.
Fill pie with filling of your choice and bake for 1 hour and 10 minutes at 400 degrees.","url":"https://recipe.bluelayer.org/recipe/29480/perfect-pie-crust"},{"id":"29477","title":"Best Hand-Kneaded Fluffy Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt","directions":"Put the dry ingredients marked in a bowl, keeping the salt and sugar away from each other.
(Prep) Bring the margarine to room temperature because if it's cold, it will affect the dough.
Microwave the milk to 40C, even in summer!
If you don't have this heat setting, microwave a few seconds at a time at 600 W It should be warm to the touch (the temperature is important).
Pour the heated milk over the the yeast, and mix together.
It'll be sticky at first, but it'll eventually come together.
It'll be better to knead on a workspace, but you could also knead inside the bowl.
Keep stretching and folding the dough multiple times for about ten minutes.
It will come together as shown in the photo.
Add the margarine and continue kneading.
The dough that has finally come together is all sticky again.
No worries, just keep kneading patiently!
The dough will gradually become softer, and when it comes together, hold the edges, then stretch and pound it against the bowl.
Repeat for about 10 minutes.
When the dough starts to look smooth, it's ready!
They say that dough should be stretchy, but I think that's hard to achieve.
Cover with plastic wrap and place a damp towel or paper towel on top.
In summer, let rise for about 1 hour.
In winter, use your microwave's bread-rising function for 40 minutes at 30C.
I let mine rise for a long time.
You can use your microwave's bread-rising setting, or add more yeast to speed up the process, but I enjoy watching it slowly expand.
It's finished rising when it's 2 - 2.5 times its original size.
The more often you make it, the easier you'll be able to see if the dough is good or bad at this point.
Take the dough out of the bowl and place it on a work surface.
Punch down the dough by firmly pressing it with your finger tips.
Divide the dough using a bench scraper.
I'm not fussy, but if you want to make the rolls the same size, weigh the portions before rolling them into balls.
Pull the dough to smoothen the surface and neaten the seams on the bottom.
Pretend you're using your fingertips to pat them on the head.
Be sure to close the seams tightly.
The tops should look like the photo.
Nice and smooth.
Let the dough rest for 20-30 minutes.
Cover with plastic wrap and cover with a damp towel or paper towel on top.
When the dough looks like the photo, it's time for the second rising!
Lightly punch down the dough and re-roll them into balls (see Steps 15 and 16).
Gently roll the balls around to make the bottoms smooth.
Place your palms on the counter and roll them with one hand.
Place the balls on an oven tray lined with parchment paper.
Cover with plastic wrap and a damp towel, as in Step 18, and let rise for 90 minutes.
In winter, use your microwave's bread-rising function for 40 minutes at 35C.
When the balls have doubled in size, pre-heat the oven to 200C.
Brush on a glaze while you wait.
Bake for 10-12 minutes at 200C.
Please adjust the baking time according to your oven.
Your simple bread rolls are done!
In Step 22, you could put the balls in a cake tin instead...
To make a flower-shaped bread.
Bake at 180C for 12-15 minutes.
Easy to eat, just tear off the piece.","url":"https://recipe.bluelayer.org/recipe/29477/best-hand-kneaded-fluffy-rolls"},{"id":"29476","title":"Holiday Cheese Ball","ingredients":"cheese, parmesan, hard
cheese, cheddar
fresh red onions,
sauce, worcestershire
spices, pepper, red or cayenne
spices, garlic powder
salt, table
spices, pepper, black
nuts, walnuts, english","directions":"Mix shredded cheese with cream cheese and other ingredients except nuts.
Form into a ball.
(Tip - use low-fat cream cheese).
Roll in walnut pieces (may substitute pecans).
Cover and chill overnight.
Serve with crostini and crackers.
For low carb/gluten-free diets, serve on apple slices and celery sticks.","url":"https://recipe.bluelayer.org/recipe/29476/holiday-cheese-ball"},{"id":"29472","title":"Low Calorie Crunchy Oat-Less Granola","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
sugars, brown
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 325F and spray a cookie sheet with 0 calorie cooking spray.
Mix all ingredients together in a bowl; mixture will be moist and sticky.
Spread mixture onto the cookie sheet in a thin-ish layer.
Bake for 30minutes, stir half way through.
Let cool completely on the baking sheet.
Break the granola into pieces, and if you don't mind the calories, mix it with whatever your heart desires (raisins, chocolate chips, nuts)!
Store leftovers in airtight containers.","url":"https://recipe.bluelayer.org/recipe/29472/low-calorie-crunchy-oat-less-granola"},{"id":"29449","title":"Pumpkin Pie Granola","ingredients":"oats
nuts, almonds
sugars, brown
oil, olive, salad or cooking
honey
syrup, maple, canadian
pumpkin, raw
vanilla extract
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened","directions":"In a large bowl, combine oats and almonds, set aside.
In a medium saucepan, combine the brown sugar, oil, honey, maple syrup and pumpkin pie spice; bring to a boil.
Remove from the heat and stir in vanilla.
Pour over oat mixture; stir to coat.
Spread in a large shallow baking pan lined with parchment paper.
Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally.
Cool.
The coating should be caramelized on the oat mixture and it should look a nice light brown.
Add dried apricots and dried cranberries.
Store in an airtight container.
I like Mason jars!
Eat it up.
It should last a month ... but it wont because it is sooo good!","url":"https://recipe.bluelayer.org/recipe/29449/pumpkin-pie-granola"},{"id":"29444","title":"Mom's Special Krispie Treats (Gluten-Free, Casein-Free)","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
candies, marshmallows","directions":"Line a 13x9\" baking pan with aluminum foil, spray with cooking spray; set aside.
In a large mixing bowl, measure 10 cups cereal; set aside.
In a heavy-bottomed large pot, melt margarine over medium-low heat, stirring continuously.
As soon as the margarine begins to turn brown, remove pan from heat and quickly stir in marshmallows.
Combine marshmallows and margarine, then return pan to stove for about 2 minutes, or just until melted and almost smooth.
Stir cereal into melted marshmallow mixture and quickly toss to coat.
Spread mixture into prepared pan and use a greased spatula to press firmly and evenly in pan.
Allow Treats to set at room temperature for two hours before slicing and serving.
Store Treats in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/29444/moms-special-krispie-treats-gluten-free-casein-free"},{"id":"29435","title":"Barbecue Beef Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sauce, barbecue","directions":"Place ribs in a flat pan or dish.
Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork.
Marinate 8 hrs.
turning once.
Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 minutes.
Brush with marinade and cook 4 to 5 minutes more.
Heat remaining sauce and serve with ribs.
(Ribs may be cooked in a covered pan in a 350 deg.
oven for 1 1/2 hours, if desired.)","url":"https://recipe.bluelayer.org/recipe/29435/barbecue-beef-ribs"},{"id":"29432","title":"Mock Strudel","ingredients":"butter, without salt
sugars, granulated
salt, table
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
marmalade, orange
jams and preserves, apricot
sugars, brown
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
raisins, seeded","directions":"Dough:.
In a large bowl mix the dough ingredients together until it forms a ball.
Roll in waxed paper and refrigerate overnight.
Filling:
Mix orange marmalade and apricot jam together.
Topping:.
In a separate bowl mix all toppings together.
Preheat oven to 325 degrees.
Grease and flour cookie sheet.
Cut dough in four equal pieces.
Take 1 section of dough and refrigerate the others.
Roll out dough on floured waxed paper forming a rectangle.
Spread 1/4 filling over rectangle.
Sprinkle 1/4 topping mixture over rectangle.
Roll up like a jelly roll about 1 inch across.
Repeat for balance of ingredients.
Bake for 1 hour.
Cut into slices when cool.","url":"https://recipe.bluelayer.org/recipe/29432/mock-strudel"},{"id":"29427","title":"Pepperseed Thin Bread","ingredients":"spices, fennel seed
spices, anise seed
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, black
water, bottled, generic
oil, olive, salad or cooking","directions":"Bruise fennel and anise in mortar and pestle or with rolling pin.
Mix with flour, sugar, baking powder, and pepper in large bowl.
Make well in center, add water and oil.
Gradually draw flour in until all in incorporated.
Knead dough on lightly floured surface until it forms a smooth ball.
Cover with plastic and let rest for 15 minutes.
Preheat oven to 450 degrees.
Divide dough into 10 pieces.
Roll each piece into an 8-inch ground.
Place on a greased baking sheet.
Bake until light brown- about 8 minutes, and cool.","url":"https://recipe.bluelayer.org/recipe/29427/pepperseed-thin-bread"},{"id":"29414","title":"Peanut Butter Apple Pie Overnight Oats","ingredients":"oats
beverages, almond milk, unsweetened, shelf stable
yogurt, greek, plain, nonfat
peanut butter, smooth style, without salt
spices, cinnamon, ground
apples, raw, with skin
apples, raw, with skin","directions":"In a small bowl, mix together all the ingredients except the diced apple.
Pour into a mason jar or airtight container with a lid.
Refrigerate for at least 4 hours, or preferably overnight, so that the oats will soften and absorb the liquid.
Remove from refrigerator, stir and top with diced apples.
Enjoy!
Notes: Oats will keep refrigerated for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/29414/peanut-butter-apple-pie-overnight-oats"},{"id":"29411","title":"Orange Kisses (Breakfast Rolls-Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
orange juice, raw
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
orange juice, raw
sugars, granulated","directions":"Remove dough from your machine after the dough or manual cycle is completed.
Turn dough out onto a lightly floured surface and form a large ball.
Divide into 16 portions.
Form into balls, and coat each ball with softened butter.
Roll in orange-sugar mixture.
Place 8 balls into a 9\" pie pan.
Allow to rise until dough doubles, about one hour.
Bake at 350 degrees or until just golden brown.
Success HInts: Use only the orange portion of the orange rind.","url":"https://recipe.bluelayer.org/recipe/29411/orange-kisses-breakfast-rolls-bread-machine"},{"id":"29402","title":"Pumpkin Pie Oatmeal","ingredients":"oats
water, bottled, generic
pumpkin, raw
beverages, almond milk, unsweetened, shelf stable
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
sweetener, herbal extract powder from stevia leaf
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
oil, olive, salad or cooking
syrup, maple, canadian","directions":"Preheat your oven to 350 degrees F.
In a medium-sized microwave-safe bowl combine oats and water.
Microwave on high for 2 minutes.
Stir in pumpkin, almond milk, cinnamon, nutmeg, ginger and stevia.
Pour equally into two 6-inch ramekins.
In a small bowl combine flour, nuts, oil and maple syrup until it forms crumbles.
Sprinkle crumbles over pumpkin oatmeal.
Bake for 15-20 minutes.
Then remove the ramekins from the oven and let oatmeal cool 5 minutes before serving .","url":"https://recipe.bluelayer.org/recipe/29402/pumpkin-pie-oatmeal"},{"id":"29395","title":"Pumpkin Pie Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
pumpkin, raw
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"spread the pumpkin seeds in a single layer on a large baking sheet and roast them in a 250 degree oven for 45 minutes or until the seeds are completely dry and lightly browned (large seeds may take longer).
In a large bowl, stir together the pumpkin pie spice, the salt and 2 teaspoons of the sugar and set aside.
Heat the oil in a large non-stisk skillet over medium-high heat,.
Add the seeds and the rest of the sugar to the skillet, stirring constantly with a wooden spoon until the sugar melts, about 45 seconds.
Scrape the seeds into the pumpkin pie spice mixture and stir to coat.
Allow the seeds to cool before eating and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/29395/pumpkin-pie-seeds"},{"id":"29392","title":"Friday Night Supper Homemade Dog Food","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
beans, snap, green, raw
cheese, cheddar
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cut the pork into large dice and saute in a lightly sprayed pan over medium heat for about 20 minutes until no longer pink and the meat juices run clear when pierced with a skewer.
Meanwhile, cook the rice according to package instructions.
Remove the pork from the hat and add the cheddar.
Let cool.
Stir the vegetable and rice into the meat mixture.","url":"https://recipe.bluelayer.org/recipe/29392/friday-night-supper-homemade-dog-food"},{"id":"29390","title":"Candy Corn Bark For Halloween","ingredients":"pretzels, soft, unsalted
corn, sweet, white, raw
vanilla extract","directions":"Spray a 15 X 10 X 1 inch pan with cooking spray.
Line pan with waxed paper.
In a large microwaveable bowl, microwave candy coating in high for 1 minute and 15 seconds.
Stir.
Continue microwaving and stirring in 15 second intervals until melted and smooth.
Stir in pretzels and 2 cups of the candy corn.
Spread mixture evenly in pan.
Sprinkle remaining 1/2 cup candy corn every over the top.
Press in lightly.
Let stand 1 hour or until completely cooled and set.
Break into irregular 2 to 3 inch pieces.
Store covered at room temperature.
*If you have Halloween themed cookie cutters, you can use then to cut out shapes from this candy.
*","url":"https://recipe.bluelayer.org/recipe/29390/candy-corn-bark-for-halloween"},{"id":"29385","title":"Pretzel Crust","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
pretzels, soft, unsalted","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together margarine, sugar and pretzels.
Press the mixture into a 9x13 inch baking pan.
Bake in oven for 10 minutes; fill with desired pie filling.","url":"https://recipe.bluelayer.org/recipe/29385/pretzel-crust"},{"id":"29379","title":"Homemade Fruit Liquers","ingredients":"goji berries, dried
alcoholic beverage, distilled, vodka, 80 proof
sugars, granulated","directions":"Rinse the fruit or berries, Fruit must be cut into small pieces.
Place berries or fruit in a container, add vodka.
Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks.
Strain through metal colander.
Transfer the unsweetened liqueur to an aging container (glass bottle or container with tight cap).
To 3 cups (710) ml unsweetened liqueur add 1 1/4 cup (300 ml) granulated sugar.
Let age for at least three months.
Pour carefully the clear liqueur to a new bottle.
Add more sugar if necessary.
The flavor of almost all liqueurs improves during storage.
Fruit and berry liqueurs should be stored for at least 6 months for maximum taste.
Some lemon liqueurs (e.g.
Limoncello) should not be stored for a long time.","url":"https://recipe.bluelayer.org/recipe/29379/homemade-fruit-liquers"},{"id":"29376","title":"Quick Chicken Caccia \"toro\"","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, salsa, ready-to-serve
cheese, cheddar","directions":"Arrange the chicken in a single layer in a skillet.
Pour salsa evenly over the top.
Cover tightly with foil.
Cook on low/medium for 35 minutes or until chicken is done.
Plate chicken pieces with a scoop of the salsa on top.
Sprinkle generously with Cheddar cheese (cheese can be sprinkled on top five minutes before removing from the skillet).","url":"https://recipe.bluelayer.org/recipe/29376/quick-chicken-caccia-toro"},{"id":"29354","title":"Easy Scones Made With Pancake Mix","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 170C.
Add the pancake mix to a bowl and add the cold margarine.
Use a scraper (etc.)
to fold the margarine into the pancake mix using a cutting motion (do this until it doesn't form one lump, but becomes crumbly).
Add the cold milk and bring it all together into a lump.
Add some chocolate, walnuts, raisins, etc.
and fold into the batter.
Once the dough has come together, place it on an oven tray and spread it out into a flat circle.
Cut into 8 pieces as if cutting a cake.
(It should be about 2 cm thick.)
Make some space between the slices.
Bake for 12-15 minutes at 170C.
I made these scones with chopped chocolate folded into the dough in Step 2.
I made these ones with blueberry syrup mixed into the dough.
The color is a little off but it's good.
These are great to use as gifts (cocoa flavored + chocolate chips) You can also make milk tea flavored ones by using the contents of a tea bag and some thick milk tea.
These are with cranberry and fig, and cocoa powder and chocolate chip.
If you cut out 6 cm circular shapes, you get exactly 6 scones.
They will rise to about 7.5-8 cm high.
If you make them thick, they will come out moist.
These use black cocoa powder + white chocolate chips.
They taste just like Oreos.","url":"https://recipe.bluelayer.org/recipe/29354/easy-scones-made-with-pancake-mix"},{"id":"29345","title":"Crust-less Apple Pie","ingredients":"apples, raw, with skin
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Preheat oven to 350 degrees F.
Mix apple slices with cinnamon, nutmeg, and salt.
Rub together with the water and flour.
Mix sugar and butter into the apples.
You dont have to use your hands but you get more of the sugar and spices into the apples this way.
Pour apples into a 8 x 8-inch glass dish.
Bake for 40 minutes, stirring halfway through.
Serve warm.
Store in refrigerator for 4 to 5 days.
Makes 5 cups (serving size 1/2 cup).","url":"https://recipe.bluelayer.org/recipe/29345/crust-less-apple-pie"},{"id":"29325","title":"Candied Bacon","ingredients":"bacon, meatless
sugars, brown
mustard, prepared, yellow","directions":"Fry bacon in batches.
Crisp is best, but that may be opinion talking.
Do what you like!
Once bacon is cooked, drain the pan and wipe out most of the bacon fat with a paper towel (be careful!).
Mix together the brown sugar and mustard until creamy.
Return bacon to the pan over high heat.
As best you can, drizzle the brown sugar mixture over the bacon and fold it into the bacon pieces, continuing until each piece of bacon is coated nicely.
Remove bacon to a serving platter, separating slices for easier serving.
A little messy in the serving, but worth it!","url":"https://recipe.bluelayer.org/recipe/29325/candied-bacon"},{"id":"29318","title":"Tequila Chicken","ingredients":"oil, olive, salad or cooking
spices, coriander seed
alcoholic beverage, tequila sunrise, canned
lime juice, raw
spices, cumin seed
spices, garlic powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
cheese, parmesan, hard","directions":"In a large bowl, combine oil, cilantro, tequila, cumin, garlic, salt, pepper and cayenne.
Add chicken and toss to coat.
Let marinate for 4-8 hours (let the chicken get drunk!
).
Heat oven 400F.
Transfer chicken to a baking sheet.
Bake 35-40 minutes, or until largest piece is cooked through.
Remove from oven and top each breast with a small pat of butter and let melt.
Top breasts with shredded Colby jack cheese.","url":"https://recipe.bluelayer.org/recipe/29318/tequila-chicken"},{"id":"29311","title":"Basic Baked Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking","directions":"Preheat oven to 375 degrees F.
Put oil onto a paper towel and wipe down a cookie sheet with rims with the oiled cloth.
This should be just enough to coat the pan to prevent the tofu from sticking.
Drain the tofu, then wrap and press gently with paper towels or a cloth towel to get out the excess liquid.
Do not press too hard.
Cut the blocks of tofu into 1/2 inch squares (or whatever shape you want).
I usually cut 4 rows across and 4 down, then I take each piece and cut horizontally - almost like butterflying the cube, but slicing all the way through.
Place on cookie sheet close together but not touching.
Bake for 30 to 35 minutes, turning pieces over halfway through cooking time.","url":"https://recipe.bluelayer.org/recipe/29311/basic-baked-tofu"},{"id":"29303","title":"Praline","ingredients":"oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
nuts, hazelnuts or filberts","directions":"Coat a 9-inch round cake pan with the vegetable oil and set aside.
Combine the sugar and the water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel color (about 8 minutes).
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
When the mixture becomes caramel colored, quickly stir in the toasted hazelnuts with a wooden spoon or heatproof spatula, coating them completely with the caramel.
Remove the pan from the heat, immediately turn the hazelnut mixture into the oiled cake pan, and let it cool completely (about 30 minutes).
Break the praline into pieces and pulverize to a powder in a food processor.
In a tightly covered container, praline will keep for several months in the refrigerator or freezer.
Bring the praline to room temperature before using.
Substitute any toasted nuts for the hazelnuts.","url":"https://recipe.bluelayer.org/recipe/29303/praline"},{"id":"29281","title":"Apple Crumble Pie","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
spices, cinnamon, ground","directions":"Line 9 inch pie plate.
Arrange apples in pastry, and sprinkle with lemon juice.
Make crumble topping by blending sugar, flour, butter, and cinnamon together until fat is well distributed.
Sprinkle over apples.
Bake at 425F for 20 minutes.
Reduce heat to 350F and bake until apples are tender, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/29281/apple-crumble-pie"},{"id":"29275","title":"Emeril's Corn Tortillas","ingredients":"corn, sweet, white, raw
salt, table
lard
water, bottled, generic","directions":"In a mixing bowl, combine the flour, salt, and lard.
Mix well.
Stir in the water.
**The dough should be slightly wet.
Form the dough into a smooth ball.
Divide the dough into 12 pieces.
Place a little water on the hands and form the dough into small balls.
Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches).
Using your hands, flatten the dough and form into a flat circle.
Place a piece of plastic wrap over the circle.
Using a rolling pin, roll the dough out into a 6 1/2 to 7-inch circle and 1/8-inch thick.
In a medium non-stick skillet, over medium heat, brown the tortillas for 1 to 2 minutes on each side.
Remove and place between 2 sheets of parchment paper.
Repeat the above process with the remaining dough.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/29275/emerils-corn-tortillas"},{"id":"29272","title":"Chocolate-Dipped Nut Brittle With Sea Salt","ingredients":"nuts, walnuts, english
nuts, pecans
nuts, pine nuts, dried
nuts, almonds
butter, without salt
vanilla extract
leavening agents, baking soda
sugars, granulated
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
salt, table","directions":"Preheat oven to 350F Spread all the nuts on ungreased baking sheet and bake until toasted, about 10 minutes, stirring once.
Let nuts cool completely.
Line a shallow rimmed 15 1/2\" x 10\" baking sheet with parchment paper and grease lightly with butter.
In a small bowl, place butter, vanilla and baking soda (no need to blend); set aside.
In a heavy-bottomed saucepan over high heat, bring sugar, corn syrup and 1/3 cup water to a boil, uncovered.
While sugar cooks, brush down the sides of the pan with cool water.
Boil sugar over high heat until it turns a light amber colour, about 12 minutes.
Remove from heat and quickly stir in butter, vanilla and baking soda with a wooden spoon (the baking soda will make it foamy).
Stir in nuts until coated and spoon mixture onto prepared baking tray.
Spread brittle as thinlly as possible with a greased rubber spatula, as thinly as possible.
Let brittle cool completely at room temperature.
Melt chocolate chips in microwave on MEDIUM, stirring every 10 seconds, until melted.
Crack brittle into desired serving pieces and dip halfway into melted chocolate and place back onto greased parchment-lined baking tray.
Sprinkle lightly with sea salt and allow chocolate to set.","url":"https://recipe.bluelayer.org/recipe/29272/chocolate-dipped-nut-brittle-with-sea-salt"},{"id":"29263","title":"A Baker's Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
butter, without salt
salt, table
water, bottled, generic","directions":"Sift the flour and salt together into a bowl.
Add the chilled cream cheese and butter, and break them up with a fork while coating them with the flour.
When the lumps have become small, break up the rest of the lumps with the back of the fork.
When it looks crumbly all over as shown in the photo, it's ready.
Make a well in the middle and pour in the chilled water.
Gather the flour mixture into the middle, and press down with your palms (don't knead it) to form into one mass.
The dough should be crumbly, not smooth.
Wrap in plastic film and leave to rest in the refrigerator for 2 hours or more.
The pie crust dough is done.
Roll out the filling and wrap any filling you like in it.
Brush with egg wash and bake until golden brown.
Bake for 10 minutes at 200C, then lower the temperature to 180C and bake for another 15 to 18 minutes.
Notes: Roll the rested dough out a little, and fold into thirds.
Roll out and fold again, for a total of 3 times.
You can omit this step, but this will result in a pie crust with very nice layers.
Even a tough pie crust will become tender and easy to handle.
I combined the cream cheese left over from making the crust with homemade jam to make the filling.
I tried making a mille feuille pie with honey lemon and custard.
You can make a variety of pies with this recipe.
I like arranging them in baskets to present them as gifts.","url":"https://recipe.bluelayer.org/recipe/29263/a-bakers-pie-crust"},{"id":"29260","title":"Coconut Cacao Bark","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
chocolate, dark, 70-85% cacao solids
vanilla extract
sweetener, syrup, agave
nuts, almonds","directions":"Melt the coconut oil in a medium saucepan.
Carefully add the raw cacao, vanilla, sweetener and nuts.
The oil might spit a bit when you add other ingredients to it.
Note: If you want, grind the Xylitol in a coffee grinder until a fine powder.
Mix well to dissolve the sweetener and taste to make sure it is sweet enough.
Pour onto a baking sheet covered with parchment paper.
My baking sheet was 8x 11 1/2\" which made my bark about 1/4\" thick.
But you can use a smaller one if you like your bark thicker.
Put the pan into the freezer for about 30 minutes making sure the pan is straight so the bark will be even when it sets.
Check the bark before you take it out of the freezer to ensure its solid all the way through.
When set remove from the pan and break into pieces.
Store in the fridge.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/29260/coconut-cacao-bark"},{"id":"29255","title":"Peanut Brittles","ingredients":"sugars, granulated
oil, corn, peanut, and olive
butter, without salt","directions":"Remove the skin of the roasted peanuts.
Grease a metal plate with little oil and keep aside.
In a heavy saucepan, add sugar and moist it with 5 tbsp of water.
Cook and keep mixing on a low flame till the sugar turns into a light brown caramel.
Add the peanuts into the caramel and mix them quickly.
Drop in the pat of butter and stir.
Quickly pour the sticky mixture onto the greased plate.
Allow it to cool and set.
Break into small pieces and serve.","url":"https://recipe.bluelayer.org/recipe/29255/peanut-brittles"},{"id":"29244","title":"Pork Tenderloin With Apples And Onions","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, pepper, black
spices, thyme, dried
oil, corn, peanut, and olive
onions, raw
vinegar, cider
water, bottled, generic
sugars, granulated
spices, caraway seed
apples, raw, with skin
salt, table","directions":"Season the pieces of pork on both sides with one teaspoon of the pepper and the thyme.
Heat the oil until very hot in a nonstick skillet set over high heat.
Add the pork to the pan and cook for two to three minutes on each side.
Remove the meat from the pan and keep it warm.
Add the onion to the pan and saute for about three minutes, until it is softened.
In a bowl, mix together the vinegar, water, sugar and cumin or caraway seeds and add to the pan along with the apples, salt and remaining half-teaspoon of pepper.
Cover and boil gently for four to five minutes, until the liquid has almost evaporated and the apples are moist and tender.
Return the pork steaks and any accumulated juices to the pan and reheat for one to two minutes.","url":"https://recipe.bluelayer.org/recipe/29244/pork-tenderloin-with-apples-and-onions"},{"id":"29241","title":"Lower Carb Pizza Dough (Two 14","ingredients":"water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"In a large bowl add salt, sugar, olive oil, and optional garlic powder to the warm water.
Add Bread Flour and Yeast and stir until combined.
Add Vital Wheat Gluten and combine as much as possible.
Turn mixture out on a well floured surface and scrape any unincorporated ingredients from the bowl on top of the mixture.
Knead 1/4 turn at a time with your palm until the mixture is no longer sticky and is very elastic-- this usually takes about 3-5 minutes and 1/2 cup flour.
Note that the amount of additional flour required will depend on how much humidity your ingredients have absorbed-- You may need more or less than 1/2 cup.
Put 1 Tbs of olive oil in your large bowl then swirl it around the bottom and half way up the sides.
Put the dough in the bowl, then turn it over, cover and let it rise in a warm place.
After it doubles, punch it down, turn it over, cover, and let it rise again.
Cut the dough in half and place in freezer bags-- if using immediately, place half the dough on prepared pizza pan without punching it down so that it will be easier to spread out.
To use frozen dough, let it thaw in the freezer bag then place in a bowl, cover, and allow it to rise in a warm place before placing on a pizza pan prepared with cooking spray.
Since this dough is very elastic, I spread it out with my fingers as much as possible, then let it rise a little and spread it some more-- this seems easier than rolling it.
Prick the dough with a fork to avoid bubbles, add your favorite sauce, pizza ingredients and cheese.
Bake in a hot oven, 450F, until the cheese and the edge of the crust are lightly browned and cut the pizza into slices.
Notes: The \"cooking\" time is an estimate of time for rising; The nutritional information is for one slice of pizza crust assuming that each pizza is sliced into 8 pieces.","url":"https://recipe.bluelayer.org/recipe/29241/lower-carb-pizza-dough-two-14"},{"id":"29235","title":"Blackberry And Apple Crumble Recipe","ingredients":"sugars, granulated
blackberries, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
oats
sugars, brown","directions":"Wipe the apples and cut them in quarters, then remove the cores and slice each piece in two.
(You can peel them if you prefer your apples this way)
If you can't find Blackberries substitute with your favorite berries
Put them in a pan.
Taste a slice for sweetness, and add in a sprinkling of sugar accordingly.
Add in a Tbsp.
of water and cook over medium heat for about 5 min, till the apples start to soften.
Throw in the blackberries and transfer to a shallow baking dish.
Whiz the flour and butter in a food processor for a few seconds 'til the mix looks like crumbs.
Stir in the oats and the brown sugar and scatter the mix over the cooked apples and blackberries.
Bake in a preheated 400 f oven for 30 min, or possibly till crisp on top.
Serve with cream.
\"An English classic.
The apples are precooked for 5 min or possibly so to give a fluffy texture which is appreciated in a dessert of this sort.\"","url":"https://recipe.bluelayer.org/recipe/29235/blackberry-and-apple-crumble-recipe"},{"id":"29227","title":"Honey Roasted Cashews Recipe","ingredients":"nuts, cashew nuts, raw
oil, olive, salad or cooking
sugars, brown
water, bottled, generic
honey
salt, table","directions":"Heat the oven to 350 degrees F and arrange a rack in the middle.
Line a baking sheet with parchment paper.
In a large bowl, toss cashews with oil until well coated; set aside.
Combine brown sugar, water, and honey in a small saucepan, place over medium-high heat, and bring to a boil.
Reduce heat to low and cook until mixture has thickened slightly, about 5 minutes.
Drizzle over cashews and stir to coat.
Transfer nuts to the prepared baking sheet and spread in a single layer.
Bake until golden brown, stirring every 10 minutes, for a total of about 20 to 25 minutes.
Sprinkle salt over nuts and stir to coat.
Let cool completely on the baking sheet and break up any large pieces before serving.","url":"https://recipe.bluelayer.org/recipe/29227/honey-roasted-cashews-recipe"},{"id":"29221","title":"Candied Walnuts","ingredients":"sugars, brown
salt, table
orange juice, raw
orange juice, raw
nuts, walnuts, english","directions":"Preheat oven to 350
Combine sugar, salt, orange rind, and juice in lge bowl
Add walnuts, toss to coat
Line large jelly roll pan with aluminum foil, coat with non stick spray
Spread walnuts over the foil
Bake 20-25mins or until brown and bubbly
Stir half way through
Meanwhile coat large piece of aluminum foil with non stick spray
Remove nuts from oven, spread on foil, separate nuts with 2 forks
Cool completely
Store in air tight containers, (pretty glass jars with ribbons)
Can be stored up to 3 weeks
Citrus flavor improves with time","url":"https://recipe.bluelayer.org/recipe/29221/candied-walnuts"},{"id":"29217","title":"Cherry Ripe Slice","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, powdered
butter, without salt
vanilla extract
cherries, sweet, raw
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened
butter, without salt
shortening, vegetable, household, composite
spartan, real semi-sweet chocolate baking chips,
butter, without salt
cream, whipped, cream topping, pressurized","directions":"preheat oven to 180C.
grease a 18 x 27 cm shallow baking tin and line with baking paper leaving paper hang over long sides.
sift flour, cocoa and sugar into bowl.
add 125g butter and vanilla mix to form dough.
gather together and turn onto a well floured surface press together for one minute then press into base of tin.
chill for 20 minutes.
cover with baking paper and baking beads or uncooked rice and bake for 10-15 min
remove paper and beads and bake for 5 minutes cool.
combine cherries,icing sugar, coconut
stir in condensed milk, 60g butter and copha then spread over base.
chill for 30 minutes.
chop the chocolate and 25g butter into small pieces and melt (either in microwave or over boiling water in a saucepan)Add cream and stir.
pour over cherry slice and smooth out on top chill until set.
cut into pieces.","url":"https://recipe.bluelayer.org/recipe/29217/cherry-ripe-slice"},{"id":"29216","title":"Seeded Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat germ, crude
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, flaxseed
salt, table","directions":"Pour the yeast into the bowl of a standing electric mixer, if youre using one, or otherwise just put it in a big bowl.
Pour 1/4 cup of the warm water over the yeast, and let sit until dissolved and bubbly.
Add the rest of the water, the butter or oil, the syrup, all the wholewheat flour, and 2 cups of the white flour, as well as the wheat germ, the seeds, and the salt.
Mix well, and knead in the mixer or turn out and knead by hand, adding as much of the remaining white flour as the dough wants to absorb.
Even if you knead in the mixer, turn out the dough at the end and knead it it briefly by hand, to get the feel of it.
This will be a dense, heavy dough, but dont worryit will rise.
Butter or oil the mixing bowl, and return the dough to it.
Cover with plastic wrap, and let rise at room temperature until doubled in volume.
Punch down and divide the dough in half.
Butter thoroughly two 8- or 9-inch bread pans.
Shape each piece into a loaf: first pat it into an oval the length of your bread pan, then with your hands stretch and ease the long sides under and pinch the seams together on the bottom side.
Place each loaf in a bread pan seam side down.
Cover the pans loosely with a kitchen towel, and let rise again until the dough has begun to swell over the top of the pans.
Bake in a preheated 350 oven for 45 minutes.
Turn the loaves out onto a rack to cool before slicing.
A loaf of this bread, tightly wrapped in plastic wrap, will keep through the week stored in the refrigerator.
I usually freeze the second loaf, cutting it in half or in thirds first and wrapping each separately.
Or I give the second loaf to a bread-loving friend.","url":"https://recipe.bluelayer.org/recipe/29216/seeded-bread"},{"id":"29206","title":"Super Flaky Blackberry Turnovers","ingredients":"cream, sour, cultured
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
butter, without salt
blackberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"For the dough:
In a small bowl stir together the sour cream and sugar.
Set aside.
In a large bowl mix flours and salt.
Cut cold butter into into the flour mixture until mixture resembles coarse meal.
Using a fork gently toss the sour cream mixture in with the flour mixture.
Dough will be very soft.
Divide dough into two equal sections.
Shape each section of into a rectangle and wrap them in plastic wrap.
Refrigerate dough at least 1 hour.
Remove one piece of dough from the refrigerator and roll into a 9-inch x 18-inch rectangle between two sheets plastic wrap or parchment paper.
Spread the top with a tablespoon of room temperature butter and fold the rectangle of dough in thirds like a business letter.
Repeat folding dough in thirds in opposite direction to end with a square.
Wrap up the square and refrigerate for 2 hours.
Repeat with the remaining section of dough and butter.
For the filling:
In a medium-sized bowl combine blackberries, sugar and flour.
Set aside.
If using frozen blackberries set aside until blackberries defrost.
For the assembly:
Preheat oven to 375 F. Line 2 baking sheets with a Silpat or a sheet of parchment paper.
Roll out each piece of dough until its about 1/8-inch thick.
Cut out 4 1/2 inch rounds.
You can gather scraps, chill and re-roll dough to make additional turnovers.
Each piece of dough will yield about 7 or 8 turnovers.
Transfer each dough round to a baking sheet and fill with 2 tablespoons of blackberries.
Moisten the edge of the dough with a little water on your finger and fold dough in half, using a fork to crimp together the edges of dough.
Poke 4 steam holes in the center of each turnover using a fork.
Sprinkle each turnover with a pinch of sugar.
Bake for 20-30 minutes.
Rotate baking sheets 10 minutes into baking.
Bake until turnovers are puffed, firm to the touch and golden brown.
Remove to a cooling rack.
Recipe by Serena Bakes Simply From Scratch adapted from Dorie Greenspan.","url":"https://recipe.bluelayer.org/recipe/29206/super-flaky-blackberry-turnovers"},{"id":"29205","title":"Cranberry Pistachio Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
nuts, pistachio nuts, raw","directions":"Melt chocolate in the top of a double boiler.
I have melted in the microwave with excellant results by keeping a close eye on it.
Let cool to room temperature.
Roast pistachios at 350F for 5-7 minutes.
Set aside to cool.
Stir cranberries and pistachios into melted chocolate.
Pour onto foil-lined 10x15\" edged cookie sheet.
Refrigerate for atleast 1 hour, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/29205/cranberry-pistachio-bark"},{"id":"29191","title":"Pineapple-Coconut Sorbet","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
pineapple, raw, all varieties
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
lime juice, raw
lime juice, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
alcoholic beverage, distilled, vodka, 80 proof","directions":"Blend pineapple juice, fresh pineapple, creme of coconut, lime juice, and lime zest in blender until pureed.
Add shredded coconut and vodka and blend for 5 seconds (blend longer if you want to have smaller coconut pieces).
Transfer mixture to ice-cream maker and mix according to manufacturer's instructions.
Freeze and store in an airtight container for at least 4 hours.
(Coco Lopez and Coco Casa are a few brands of cream of coconut that can be found in the liquor department of many supermarkets).","url":"https://recipe.bluelayer.org/recipe/29191/pineapple-coconut-sorbet"},{"id":"29190","title":"Palha Italiana Literally, Italian Straw","ingredients":"milk, canned, condensed, sweetened
nuts, walnuts, english
cookies, graham crackers, plain or honey, lowfat
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"Line a medium pan (9-by-13-inch) with parchment paper.
Set aside.
Into a medium-sized saucepan add the sweetened condensed milk and the walnuts.
Cook it on medium heat, always stirring until the mixture comes together and is easily released from the bottom of the pan.
It takes from 20-25 minutes on medium heat.
When done, remove from heat and set aside.
Into a large bowl, add the coarsely chopped crackers and the walnut cream.
Mix to combine.
Grab the prepared pan and drop the mixture into it.
Using a large spoon, spread out the creamy mixture.
Let it cool.
After its cooled, thats time to play a little and go crazy.
You may have Palha Italiana with no chocolate sauce.
But, if you want to make it even more delicious, why dont try it with some chocolate on top?
Do you agree with me?
I hope so!
In the top of a double boiler, melt unsweetened chocolate, stirring as you go.
Then once melted, remove it from the heat and add the heavy cream.
Dont forget: keep on stirring (gently, ladies and gentlemen).
Stir until all is combined.
Line a piece of parchment paper on a work surface.
Invert the pan and put the whole rectangle of Palha Italiana onto the parchment paper.
Cut into small squares.
Take a deep bowl, and put the melted chocolate into it.
I used an ordinary fork and an ordinary spoon for dipping the squares into the chocolate.
First: take a square, then dip that into the chocolate sauce bowl.
After, with a spoon, slide it onto the parchment paper.
Then, wait until the sauce is dried.
It takes an hour for that.","url":"https://recipe.bluelayer.org/recipe/29190/palha-italiana-literally-italian-straw"},{"id":"29186","title":"Costco's Chicken Bake","ingredients":"house of pasta, pizza dough,
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, mozzarella, low sodium
bacon, meatless
onions, spring or scallions (includes tops and bulb), raw
salad dressing, caesar dressing, regular
cheese, parmesan, hard","directions":"Pre-marinate the grilled and sliced chicken breast in a small amount of Caesar dressing prior to assembly.
Cut pizza dough into a 6 oz.
piece.
Roll out or press dough into a 7- x 5-inch rectangle.
Spread Caesar dressing on dough piece.
Add marinated chicken to dough piece, along the 5-inch border.
Cover chicken with mozzarella, green onion and chopped bacon.
Pull the 5-inch border over the ingredients and roll tightly.
Do not fold the ends inches The bake will continue to grow in length as you roll it out.
Finished bake should be approximately 11 x 2 inches.
Brush top of bake with Caesar dressing, and dredge in shredded Parmesan.
Bake until an internal temperature of 165F is reached.
I have estimated the time to make this,cause I still haven't tried to make it yet.","url":"https://recipe.bluelayer.org/recipe/29186/costcos-chicken-bake"},{"id":"29180","title":"Raspberry Sauce","ingredients":"water, bottled, generic
raspberries, raw
sugars, granulated","directions":"Make raspberry sauce by combining water and raspberries in a medium saucepan over medium heat.
Bring to a boil then reduce heat and simmer raspberries for 10 minutes.
Use a potato masher or a large spoon to crush the raspberries as they boil.
Strain raspberry seeds from water, then put the liquid back into the saucepan and add the sugar.
Bring mixture back to a boil, reduce heat and simmer for 15 to 20 minutes or until the sauce thickens.
Cover and cool sauce until you are ready to serve the pie.","url":"https://recipe.bluelayer.org/recipe/29180/raspberry-sauce"},{"id":"29172","title":"Chili Mango Tassies - Holiday Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, parmesan, hard
mango nectar, canned
apricots, dried, sulfured, uncooked
vinegar, cider
spices, chili powder
spices, pepper, red or cayenne","directions":"Measure flour into a food processor.
Cut cream cheese and butter into large chunks and add; process just until mixture starts to hold together.
Empty mixture into a bowl and knead lightly, pressing dough into a disc.
Wrap tightly in plastic wrap and refrigerate at least one hour (or up to 2 days).
In a small saucepan, bring 1 cup water to a boil.
Remove from heat, add mangoes, cover, and allow to soak for 15 minutes.
Add remaining ingredients and return to a boil.
Reduce heat to low and simmer for 30 minutes, stirring occasionally and mashing any large pieces of mango with the back of a spoon or fork.
Cool completely before using.
(You may also refrigerate for 2-3 days before using.
).
To assemble, press 1-inch balls of dough into the bottom and up the sides of ungreased mini muffin cups.
Fill each with 1 rounded teaspoons of chili-mango filling.
Bake at 350 for 25-30 minutes until edges are golden brown.
Cool in pan on a wire rack; carefully remove tassies from pan when cool.","url":"https://recipe.bluelayer.org/recipe/29172/chili-mango-tassies-holiday-cookies"},{"id":"29160","title":"Eating Well's Rich Fish Stock","ingredients":"sauce, fish, ready-to-serve
water, bottled, generic","directions":"Use heads and bones from any firm-fleshed, white-meat fish such as halibut, cod or snapper.
Clean the parts ofany blood and cut into 2 inch pieces.
Place bones and heads in a non-aluminum stockpot with 4 cups cold water.
Bring to a boil, reduce heat and simmer over low heat, partially covered, for 4 hours.
Add water as needed during cooking to keep bones covered.
Be sure to skim off any foam that accumulates on the surface.
Strain stock through a fine sieve, discard the solids.
Stores in the refrigerator for 2 days, tightly covered.
Freezes for up to 6 months.","url":"https://recipe.bluelayer.org/recipe/29160/eating-wells-rich-fish-stock"},{"id":"29144","title":"Lean Chocolate Sauce","ingredients":"water, bottled, generic
cocoa, dry powder, unsweetened
syrups, corn, light
pascha, organic bitter-sweet dark chocolate chips,","directions":"Whisk the water, cocoa powder, and corn syrup together in a saucepan and bring to a boil.
Reduce the heat to very low and simmer for 3 minutes, stirring frequently.
Remove from the heat and add the chocolate pieces, stirring until melted and smooth.
Serve warm.
This sauce can be stored in the refrigerator for up to 2 weeks.
Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.","url":"https://recipe.bluelayer.org/recipe/29144/lean-chocolate-sauce"},{"id":"29139","title":"Salt Alternative: Italian","ingredients":"spices, onion powder
spices, oregano, dried
celery, raw","directions":"Mix all ingredients together.
Put in an empty salt shaker.
Add a couple pieces of uncooked rice to prevent clumping.
Use instead of salt to season pasta or other food of your choice.
Note: be sure to use powdered oregano and not leaf oregano, unless you have a shaker with very large holes the leaf oregano will clog the shaker.","url":"https://recipe.bluelayer.org/recipe/29139/salt-alternative-italian"},{"id":"29131","title":"The Cream Cheese Frosting You Will Never Forget","ingredients":"cheese, parmesan, hard
honey
vanilla extract","directions":"In a medium bowl mix or blend all ingredients until well combined and creamy.
Top your favorite cake, muffins, cupcakes, berries, cookies, biscotti, scones, pie crust (yes, I baked a pie crust and smeared this on top of it as a slightly sweet and light dessert), or just get a spoon!","url":"https://recipe.bluelayer.org/recipe/29131/the-cream-cheese-frosting-you-will-never-forget"},{"id":"29129","title":"Moms White Chicken Chili","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, salsa, ready-to-serve
beans, snap, green, raw
peppers, jalapeno, raw
spices, cumin seed
oil, olive, salad or cooking","directions":"First brown the bite-size pieces of chicken in the EVOO.
When finished, add the salsa and beans and cook for 10 minutes.
Add the cheese and cumin and heat an additional 10 minutes or until all cheese melted.
If the chili is too thick, simply thin with beer.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/29129/moms-white-chicken-chili"},{"id":"29121","title":"Pale Tigers Butter","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
candies, semisweet chocolate","directions":"Line a 10x15 inch pan with parchment and set aside.
Melt both white and bittersweet chocolate seperately, using your favorite method.
When melting the white chocolate add the peanut butter, stirring constantly until well blended.
Spread the peanut butter and chocolate onto the prepared pan.
Next pour the melted bittersweet chocolate over top, using a knife, swirl to create a marble pattern.
Put in fridge and chill until firm, then cut into two inch pieces.","url":"https://recipe.bluelayer.org/recipe/29121/pale-tigers-butter"},{"id":"29120","title":"Mexican Shepherd's Pie","ingredients":"beef, grass-fed, ground, raw
seasoning mix, dry, taco, original
corn, sweet, white, raw
potatoes, raw, skin
cheese, cheddar","directions":"Brown and drain ground beef.
Add taco seasoning to taste [we prefer a less spicy mix, so I only use half the envelope].
Add corn.
Meanwhile, boil potatoes until tender, then mash.
If you like, you can add butter and milk.
Spread about one third of the potatoes in a round 2 quart casserole dish.
Top with the ground beef mixture, then the cheese.
Finish with the remaining potatoes.
To use right away, bake at 350 about 30 minutes.
To freeze, cover and freeze until solid.
Lift out of casserole dish and wrap in foil.
Place in zipper bag, label with name and date.
Use within 3 months.
To reheat, unwrap and place in original dish, defrost completely.
Bake at 375 for 40-45 minutes.","url":"https://recipe.bluelayer.org/recipe/29120/mexican-shepherds-pie"},{"id":"29114","title":"Mom's Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift salt and flour together.
Beat milk and oil until creamy.
Mix all until the dough leaves the sides of the bowl.
Roll between 2 pieces of wax paper.
Over handling makes dough tough.
mix and handle lightly.","url":"https://recipe.bluelayer.org/recipe/29114/moms-pie-crust"},{"id":"29100","title":"Basic Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine flour and salt in a bowl; cut in shortening with pastry blender until mixture resembles coarse meal.
Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
Shape into a ball; chill.
To fit into pieplate, roll dough to 18 inch thickness on a lightly floured surface.
Place in a pieplate; trim off excess pastry along edges.
Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry generously with a fork.
Bake at 450F (230C) for 10 to 12 minutes or until golden pie.","url":"https://recipe.bluelayer.org/recipe/29100/basic-pastry"},{"id":"29062","title":"Easy Cinnamon Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, brown
sugars, granulated
spices, cinnamon, ground
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400AF.
In a medium bowl, mix together the, flour, baking powder, salt and sugar.
Cut in the butter and mix with a fork until the mixture is crumbly.
Add in the milk to form a soft dough.
Roll out onto a lightly floured surface.
About a 1/4-inch thick rectangle.
In a small bowl, combine the cinnamon, brown sugar, sugar and butter until crumbly and we'll combined.
Sprinkle half of the mixture into the bottom of a baking pan.
Sprinkle and spread the remaining of the mixture onto the rolled out dough.
Roll up the dough into a log.
Cut into desired pieces.
Place in the baking pan and bake 20-25 minutes.
In a small bowl, combine the milk and powdered sugar.
Drizzle over warm cinnamon rolls.
Serve.","url":"https://recipe.bluelayer.org/recipe/29062/easy-cinnamon-rolls"},{"id":"29045","title":"Sugar Glazed Walnuts","ingredients":"sugars, brown
spices, cinnamon, ground
nuts, walnuts, english
butter, without salt","directions":"Toss together sugar, cinnamon, and walnuts in large bowl.
Place in 1 1/2-quart casserole dish.
Cut butter into 8 pieces and arrange on top.
Cook on high in microwave for 5 to 6 minutes; stir and pour nuts onto a strip of foil.
Toss to coat well.
Serve warm or cold.","url":"https://recipe.bluelayer.org/recipe/29045/sugar-glazed-walnuts"},{"id":"29034","title":"Oatmeal Crumb Topping for Pies","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
salt, table","directions":"In a large mixing bowl combine all the ingredients except the butter.
Cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs.
Spread crumbs over prepared fruit mixture of your favorite fruit pie.
Do NOT add top crust.
Bake as directed in your fruit pie recipe.
If crumbs become too dark while baking, cover loosely with foil, but remove foil the last few minutes of bakings so the topping will crisp.
Note: when using this topping there is no need to dot the fruit with butter, if your recipe calls for that.","url":"https://recipe.bluelayer.org/recipe/29034/oatmeal-crumb-topping-for-pies"},{"id":"29031","title":"Best Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic","directions":"Place the flour, shortening and salt in the bowl of a heavy-duty mixer.
Beat with the paddle until crumbly, 3 to 5 minutes.
With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
Divide the dough into 8 pieces.
Roll each into a ball and place on a baking tray or board.
Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas.
On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square.
Stack on a baking tray or platter and refrigerate until cooking time.
Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
To cook, heat a dry griddle or 12-inch skillet (Teflon is great) over medium heat.
Carefully peel off the paper and cook the tortillas one at a time, until puffy and slightly brown, 30 to 45 seconds per side.
Set aside to cool slightly on a towel-lined platter.
Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze.
My Notes: It is not possible to roll the dough after mixing, it is too wet.
Place spoonfuls of dough onto a lightly floured long piece of waxed paper.
When ready to roll, have an extra 1/2 to 1 cup flour handy.
Lightly flour dough \"glob\" and gently roll dough in flour with your hands.
Place on another piece of ligbhtly floured waxed paper and roll to paper thin and beyond.
This is important because the tortilla will thicken when cooked.
Gently peel uncooked tortilla from waxed paper.
When cooking, make sure the tortillas have brown cooked patches on them or it will be undercooked.","url":"https://recipe.bluelayer.org/recipe/29031/best-flour-tortillas"},{"id":"29017","title":"Nut and Pretzel Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
pretzels, soft, unsalted
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
sugars, granulated","directions":"Line 13x9 pan with enough foil to overhang long sides by 2''.
In large microwave-safe bowl, microwave semisweet chocolate chips on high 1-2 minutes or until melted.
Stir in pretzels and nuts.
Spread in pan.
In small microwave-safe bowl, microwave the white chips until melted.
Transfer to plastic food storage bag; snip tiny hole from 1 corner.
Pipe over bark in pan.
Sprinkle with nonpareils.
Chill 1 hour or until firm.
Using foil, lift bark from pan;discard foil.
Break into pieces and keep chilled.
I suppose you can add anything you'd like.M&M's, Crushed Heath Bars, marshmallows, etc.
Add to the chocolate what your heart desires.","url":"https://recipe.bluelayer.org/recipe/29017/nut-and-pretzel-bark"},{"id":"29004","title":"Baked Sausage and Garbanzo Bean Rollups #Ragu","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
lemon juice, raw
salt, table
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
beans, snap, green, raw
sauce, pasta, spaghetti/marinara, ready-to-serve
delallo, italian seasoned breadcrumbs,
spices, coriander seed
nuts, pine nuts, dried
oil, olive, salad or cooking","directions":"Cut sausage into small pieces.
Heat a table spoon of olive oil in a large wide rimmed skillet and cook sausage stirring for about 6-8 minutes until browned.
Add garbanzo beans, chopped cilantro and breadcrumbs and cook and stir this mixture for 2 minutes.
Add Ragu pasta sauce and scrape up all the brown bits with a wooden spoon.
Cook stirring until all the liquid evaporates, for about 5 minutes.
Mix the filling with toasted pine nuts and grind it up in a food processor.
Salt and pepper to taste.
Set the filling aside to cool.
Dough: combine all the ingredients in one bowl and mix with a wooden spoon until it comes together.
Transfer the dough on a well floured surface and knead it for about 10 minutes until it becomes smooth and elastice.
Brush the dough with oil and put in plastic wrap to rest for about 20 minutes.
Roll out the dough on a well floured board as thin as possible, to about 1/4 of an inch thickness.
With a round shape cutter cut out 5 inch circles.
Put about 1 table spoon of filling in the center of each circle and roll it up like a tortilla, tightly pinching the sides and edges.
Preheat the oven to 400 degrees F. Line a large baking tray with foil paper and spray with cooking spray.
Place rollups on the tray and bake for 20-25 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/29004/baked-sausage-and-garbanzo-bean-rollups-ragu"},{"id":"28995","title":"Sweet Potato Hash","ingredients":"sweet potato, raw, unprepared
butter, without salt
oil, canola
onions, raw
sugars, brown
pumpkin, raw","directions":"Cook potatoes in large pot of boiling salted water until slightly softened, about 4 minutes.
Drain.
Rinse under cold water to cool; drain.
Transfer to large bowl.
Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat.
Add onions and saute until deep golden brown, about 10 minutes.
Transfer to bowl with potatoes.
DO AHEAD: Potatoes and onions can be prepared 1 day ahead.
Cover and chill.
Add brown sugar and pumpkin pie spice to potatoes; toss.
Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat.
Add potatoes to skillet; spread in even layer, pressing with back of spoon or spatula.
Cook until golden brown, turning occasionally, about 15 minutes.
Season with salt and pepper.
Transfer to bowl and serve.","url":"https://recipe.bluelayer.org/recipe/28995/sweet-potato-hash"},{"id":"28972","title":"Homemade Caramels","ingredients":"cream, whipped, cream topping, pressurized
cream, whipped, cream topping, pressurized
butter, without salt
sugars, granulated
syrups, corn, light
vanilla extract","directions":"Butter a large kettle.
Stir together butter, sugar, syrup, 1 cup of the half & half, 1 cup of the whipping cream.
Bring to a boil.
Add the remaining liquid.
Stir constantly and cook to 240 degrees (soft ball stage).
Caramels will scorch if not stirred continuously.
Remove from heat and add the vanilla.
Pour into a greased 9x13 pan.
After caramels have cooled and hardened, cut into desired size pieces and wrap individually in plastic wrap.","url":"https://recipe.bluelayer.org/recipe/28972/homemade-caramels"},{"id":"28961","title":"Roasted Turkey Breast","ingredients":"mustard, prepared, yellow
honey
spices, tarragon, dried
salt, table
spices, pepper, black
ground turkey, raw","directions":"Preheat the oven to 425 degrees F.
Combine the mustard, honey, tarragon, salt, and pepper in a small bowl.
Place the turkey breast in a pie dish lined with aluminum foil and spoon the mustard mixture over the turkey to coat it completely.
Bake for 20 minutes, or until the exterior is golden.
Reduce the heat to 375 degrees F and bake for another 20 minutes, or until the turkey is cooked through.
Let cool before slicing.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/28961/roasted-turkey-breast"},{"id":"28960","title":"Candied Pecan Pieces","ingredients":"sugars, granulated
water, bottled, generic
nuts, pecans","directions":"Line a rimmed baking sheet with a nonstick baking mat.
Heat sugar and the water to a simmer in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved.
Stop stirring; cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming.
Boil, gently swirling pan occasionally, until mixture is light amber.
Remove from heat.
Stir in pecans with a wooden spoon to coat completely.
Immediately remove pecans from caramel; spread in a single layer on prepared baking sheet.
Let cool completely before using or storing; break into small pieces, if necessary.","url":"https://recipe.bluelayer.org/recipe/28960/candied-pecan-pieces"},{"id":"28947","title":"Chocolate Almond Toffee","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds","directions":"Melt margarine in a heavy 2-quart pan.
Add sugar, syrup and water.
Cook, stirring often, to hard crack stage, 300 degrees (watch carefully after 280 degrees).
Quickly stir in coarsely chopped almonds.
Spread mixture in well greased 13x9x2 pan.
Allow toffee to harden for about 5 minutes.
Place chocolate evenly over toffee.
After chocolate melts, spread evenly over toffee.
Sprinkle finely chopped almonds on top of chocolate.
DO NOT refrigerate.
Cool at room temperature.
Chop into pieces with knife and enjoy!
Note - It is important that you do not refrigerate before breaking into small pieces because the toffee will separate from the chocolate (i'm speaking from experience!
).","url":"https://recipe.bluelayer.org/recipe/28947/chocolate-almond-toffee"},{"id":"28942","title":"Best Glazed Butter Cookies (America's Test Kitchen)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
vanilla extract
cheese, parmesan, hard
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds.
With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer.
Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass.
Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes.
(Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.
).
Adjust oven rack to middle position; heat oven to 375 degrees.
Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes.
Meanwhile, repeat with second disk.
Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart.
Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time.
Repeat with second portion of rolled dough.
(Dough scraps can be patted together, chilled, and re-rolled once.)
Cool cookies on wire rack to room temperature.
FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain.
Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily.
Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.","url":"https://recipe.bluelayer.org/recipe/28942/best-glazed-butter-cookies-americas-test-kitchen"},{"id":"28918","title":"Apple Pie Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, cloves, ground
spices, ginger, ground
oats
butter, without salt","directions":"Prehat oven to 375F.
Wash chicken and poke several holes in both sides with a fork.
Rub ginger into both sides of breast until lightly coated.
Lightly coat bottom of 9x11 pan with apple butter and place chicken in pan.
Cover top of chicken completely with layer of apple butter.
Moisten oats in about 1/4 cup of warm water for about 2 minutes, then sprinkle over top of chicken.
Sprinkle cloves evenly over oats and chicken.
Cook uncovered for 45 minutes at 375F.","url":"https://recipe.bluelayer.org/recipe/28918/apple-pie-chicken"},{"id":"28897","title":"Mint Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, white chocolate
candies, white chocolate
spartan, real semi-sweet chocolate baking chips,","directions":"Line a 13x9-inch baking pan with parment paper.
Melt white chocolate over low heat, and stir in 1/3 cup crushed candy canes.
Pour mixture into lined pan, spreading it to within half an inch of the edges.
Melt semisweet chocolate chips and drizzle over white chocolate mixture.
Sprinkle on remaining candy cane pieces.
Place in fridge til firm; break into pieces.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/28897/mint-chocolate-bark"},{"id":"28895","title":"Coconut Krispy Chocolate Clusters","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"In a medium-large sized microwave-safe mixing bowl, microwave chocolate chips for 30 seconds.
Stir and repeat microwaving at 30-second intervals until chocolate is melted and smooth (about 2-3 more times).
Add Rice Krispies, coconut and salt to chocolate and gently stir and fold until thoroughly combined.
Onto a large cookie sheet lined with waxed paper, spoon mixture by rounded teaspoonfuls.
Allow to set at room temperature for 1 hour or until solid.
I prefer refrigerating for about 30 minutes for faster, easier setting.","url":"https://recipe.bluelayer.org/recipe/28895/coconut-krispy-chocolate-clusters"},{"id":"28893","title":"Almond Butter Cookies (Vegan)","ingredients":"sugars, granulated
nuts, almonds
egg substitute, powder
water, bottled, generic","directions":"Mix the egg replacer and warm water together.
I used luke warm water.
In a large bowl add the nut butter and sugar and egg replacer.
Mix well.
Form into a large ball and pull off about one inch size pieces and form into a ball and place on an ungreased cookie sheet.
I used a floured fork and made the cross hatch marks on the cookies.
I baked them for about 10 minutes.
Be careful to let them cool for about 10 minutes as the cookies are very soft and will crumble when hot.
Then cool on a wire rack and eat.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/28893/almond-butter-cookies-vegan"},{"id":"28892","title":"Black Forest Fudge","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
vanilla extract
sugars, granulated
milk, canned, condensed, sweetened
cherries, sweet, raw
cream, whipped, cream topping, pressurized
water, bottled, generic
butter, without salt
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Line 9 x 5 x 3-inch loaf pan with foil.
Place first 4 ingredients in medium metal bowl.
Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan.
Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals.
Add dried cherries.
Attach candy thermometer to side of pan.
Increase heat to medium-high.
Boil until thermometer registers 230F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.
Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan).
Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes.
Transfer fudge to prepared pan; smooth top.
Sprinkle with chocolate chips.
Chill until firm, about 3 hours.
Lift fudge from pan, using foil as aid.
Fold down foil.
Trim edges of fudge.
Cut fudge into 24 pieces.
(Can be made 2 weeks ahead.
Refrigerate in airtight container.)
Let stand 30 minutes at room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/28892/black-forest-fudge"},{"id":"28867","title":"Strawberry Crisp","ingredients":"strawberries, raw
nuts, almonds
salt, table
butter, without salt
nuts, almonds","directions":"Pile sliced strawberries in 5 half-cup ramekins until overflowing, and place on a baking sheet.
Bake strawberries at 350 degrees F for 30 minutes.
Meanwhile, make topping in food processor.
Pulse almond flour, salt and butter until pea-sized pieces of dough form.
Briefly pulse in slivered almonds.
Remove ramekins from oven.
Spoon topping over baked strawberries.
Bake 20-30 minutes at 350 degrees F, until topping is golden-brown.
Remove from oven and serve.","url":"https://recipe.bluelayer.org/recipe/28867/strawberry-crisp"},{"id":"28866","title":"Ghirardelli Sinful Chocolate Truffles","ingredients":"cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
cocoa, dry powder, unsweetened","directions":"In a small saucepan, bring the cream to a simmer.
Remove from the heat and stir in the chocolate and butter.
In a medium sized skillet, bring 1/2 inch of water to a slow simmer.
Set the saucepan in the skillet over low heat.
Stir mixture just until chocolate has completely melted.
Remove from heat.
Pour the chocolate mixture into a shallow bowl.
Cool, cover and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate.
Line an airtight container with waxed paper.
Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball.
Drop the ball into the cocoa.
Repeat with the remaining truffle mixture.
Gently shake the pie plate to coat truffles evenly.
Transfer truffles to the prepared container, separating layers with additional waxed paper.
Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.","url":"https://recipe.bluelayer.org/recipe/28866/ghirardelli-sinful-chocolate-truffles"},{"id":"28858","title":"Easy Mexican Rice","ingredients":"oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
spices, coriander seed
tomatoes, red, ripe, raw, year round average","directions":"Heat oil in pan.
Stir in uncooked rice and toast for a few minutes, stirring occasionally.
You'll be able to smell it toasting.
If you start to see pieces of rice turning brown it's time to add the water.
Add Water.
Stir in powder, cilantro and tomato.
Cover and simmer until rice is done.
Fluff Rice and Serve.","url":"https://recipe.bluelayer.org/recipe/28858/easy-mexican-rice"},{"id":"28853","title":"Honeyed Cashews With Kosher Salt","ingredients":"nuts, cashew nuts, raw
oil, olive, salad or cooking
sugars, brown
water, bottled, generic
honey
salt, table","directions":"Heat the oven to 350F.
In a large bowl, toss cashews with vegetable oil until well coated; set aside.
Combine brown sugar, water, and honey in a small saucepan, place over medium-high heat, and bring to a boil.
Reduce heat to low and cook until mixture has thickened slightly, about 5 minutes.
Drizzle over cashews and stir to coat.
Transfer nuts to a baking sheet and spread in a single layer.
Bake until golden brown, stirring every 10 minutes, for a total of about 20 to 25 minutes.
Sprinkle salt over nuts and stir to coat.
Let cool completely on the baking sheet, and break up any large pieces before serving.","url":"https://recipe.bluelayer.org/recipe/28853/honeyed-cashews-with-kosher-salt"},{"id":"28845","title":"Nut Butter Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt
ice creams, vanilla
peanut butter, smooth style, without salt
honey
nuts, cashew nuts, raw
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 350F.
LIghtly grease 9-inch springform pan.
Blend chocolate crumbs, sugar and melted butter in medium bowl.
Press onto bottom and up sides of prepared pan.
Bake 5 minutes.
Cool.
Mix ice cream, peanut butter, honey, and cashews in large bowl.
Spoon into prepared crust.
Freeze at least 2 days.
Place pie in shallow pan of hot water 10 seconds.
Remove pie from pan.
Top each serving with sauce and whipped cream.","url":"https://recipe.bluelayer.org/recipe/28845/nut-butter-pie"},{"id":"28841","title":"Potatoes a L'alsacienne","ingredients":"bacon, meatless
potatoes, raw, skin
onions, raw
butter, without salt
oil, olive, salad or cooking
spices, tarragon, dried
chives, raw
spices, thyme, dried
parsley, fresh","directions":"Peel the potatoes and cut into 1 inch pieces.
Place in a pan of salted water, bring to the boil and cook for 5 minutes.
Drain well and set aside.
Melt the butter in a frying pan with the olive oil, add the onions and bacon and cook for about 5 minutes or until the bacon fat begins to run.
Add the potatoes and cook for a further 10 minutes or until the potatoes are tender and crisp turning occasionally.
Add the herbs, salt and pepper and mix well.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/28841/potatoes-a-lalsacienne"},{"id":"28839","title":"Flaky Pastry Tart Shells","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic","directions":"Place the flour, butter, and salt in a food processor fitted with a steel blade.
Pulse about 24 times, then open the machine and lift a nadful of crumbs.
The largest pieces of butter should be the size of raw grains of rice or barley, if larger, pulse again.
When the butter pieces are the correct size, transfer the mixture to a large mixing bowl.
Sprinkle 6 Tbs of ice water onto the dough.
Spread the fingers of one hand, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated.
Squeeze a handful of the dough in your palm; the dough should have just enough moisture to stay together.
Break the piece in half; if it seems dry and crumbly, cautiously add more water a few tsp at a time until you can squeeze it into a ball that will not brumble when broken apart.
The dough is easiest to work with immediately if your kitchen is reasonably cool, the butter was cold and you used ice water.
If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate for about 15 minute.
Turn the pastry dough out on a lightly floured board and divide it inot quarters for small 7-inch tart shells or in half for large 10-inch shells.
Shape 1 piece of dough into a disk and dust the top lightly with flour.
Begin to roll out the dough, using quick but gentle strokes with the pin.
Start with the pin in the middle of the round and roll to the top, then the bottom.
Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary.
When the round is larger than 9 inches for a small tart or 12 inches for a large tart and about 1/8-inch thick.
Trim the edges of the rounds if you want, but the edge is hand formed so it really doesn't matter all that much.
Fold 1/2-inch edge of dough all around to form a decorative rim.
Begin by folding a 1-inch long section over by 1/2 inch, then overlap the fold by half and roll another piece of dough over, pinching it firmly in place.
Continue to roll and pinch, and a twisted rop pattern will form.
Roll out the remaining dough in the same way, and crimp edges in the same manner.
Transfer the pastry shells to baking sheets lined with parchment paper and poke the interior of the shells all over with the tines of a fork.
Refrigerate the pastry for at least 30 min or up to 24 hours.
They can be frozen on the baking sheets, and when frozen, stack them inside freezer bags.
Bake the shells without thawing.
Prebaking:Preheat the oven to 375 degrees F.
Brush the rims of the tarts with an egg wash.
Bake 1 baking sheet at a time for 15 min, then reduce the heat to 350 degrees F and continue to bake until they are an even golden brown, 8-12 min longer.
Lift a shell with a spatula and check that the underside is evenly brown.
If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon.
Let cool on the baking sheet.","url":"https://recipe.bluelayer.org/recipe/28839/flaky-pastry-tart-shells"},{"id":"28837","title":"Basic Bread Rolls with a Bread Machine","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"Put all the ingredients in a bread machine, and press start.
(Use the \"dough\" program.)
Take the dough out, and divide it into 10 pieces.
Round off each piece, cover with a tightly wrung out moistened kitchen towel and leave to rest for 15 minutes.
(I use a bread mat.)
Form each one into an oval shape, and roll out thinly with a rolling pin (about 10 cm long).
Roll up the dough starting from the side near you.
Place the formed rolls on a piece of kitchen parchment paper and let them rise (2nd rising) for 35 minutes at 40 C.
Bake in a preheated 170 C oven for 15 minutes.
(Normally you'd glaze the rolls with egg wash before baking, but I skipped that.)","url":"https://recipe.bluelayer.org/recipe/28837/basic-bread-rolls-with-a-bread-machine"},{"id":"28826","title":"Cheddar - Parmesan Crackers","ingredients":"cheese, cheddar
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
salt, table
spices, pepper, red or cayenne
butter, without salt
water, bottled, generic","directions":"In the bowl of a food processor, place all the ingredients except the butter and water.
Pulse 5 times.
Add the butter and pulse again until the butter pieces are the size of small peas.
Add the water, 1 tablespoon at a time, and pulse just until the dough holds together.
If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
Turn the dough out onto a large piece of waxed paper.
Roll the dough into a log, 9 to 10 inches long, and square off the ends.
Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month.
(You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.
).
Preheat the oven to 375F (190C).
To make the crackers, cut the log into 1/4-inch-thick slices.
Arrange the slices on a baking sheet 1 inch apart.
Bake for 8 to 10 minutes, or until the crackers are a light golden color.
Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
Cool on a rack.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/28826/cheddar-parmesan-crackers"},{"id":"28819","title":"Basic Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
water, bottled, generic","directions":"Measure out the flour, dry yeast, sugar, salt and skim milk powder, and combine in a bowl.
Make a well in the middle of the flour, and add 90% of the lukewarm water.
The water should not be hot to the touch, or the yeast will die.
Mix the contents of the bowl.
If you cover your hands with plastic gloves the dough won't stick to them.
If the dough is too stiff, add the rest of the lukewarm water.
It can be on the stiff side.
Mix in the olive oil.
Knead the dough until it cleanly comes off the sides of the bowl (about 5 minutes).
Knead the dough on a work surface.
I use a thick (3 mm) vinyl sheet as a kneading surface.
Fold the dough towards you as you knead.
Knead, or bash the dough on the work surface (it's great for releasing stress).
Get rid of your stress for 20 minutes.
When the dough is silky smooth and bouncy, the kneading is done.
Leave to rise (1st rising) in a 37C oven for about 1 hour.
When the dough has about doubled in volume, the 1st rising is done.
The rising time will vary depending on the season (temperature, humidity).
It should double approximately in volume.
Poke the dough with your index finger, to make sure the hole doesn't fill back up.
Apparently this is called the \"finger test\".
If the hole fills up, let the dough rise a bit more.
Cut the dough into 4 portions with a pastry scraper (or a knife).
Round off each portion of dough, so that they have a smooth, taut surface (rather like steamed buns).
Roll the dough balls on a work surface to make their surfaces really smooth.
(This is a key point) Rest the dough in the refrigerator.
Wrap each ball of dough in plastic wrap, and rest for at least 2 hours (or up to half a day).
Even in the refrigerator, the dough will rise in residual heat.
Press down lightly to deflate the dough, and round off the dough again using bread flour (not listed) to dust your work surface.
Press each dough ball out with the fat part of your palm into a circle.
Since the dough has rested in the refrigerator, it will be very easy to flatten.
You can flatten it to about 7-8 mm in thickness just using your hands, but use a rolling pin to make it about 5 mm thick.
Make sure to keep the dough circular.
Cover the dough circle with one of the pieces of plastic wrap you used to wrap the balls.
Stroke with your hands to shape and smooth out the dough.
Poke several holes in the dough with a fork to finish.
Stab it repeatedly, but gently!
The basic pizza crust is done.","url":"https://recipe.bluelayer.org/recipe/28819/basic-pizza-dough"},{"id":"28792","title":"Zucchini Apple Pie Filling","ingredients":"squash, summer, zucchini, includes skin, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
spices, cinnamon, ground
salt, table","directions":"Pre slice and simmer until tender add all Ingredients then place in 9 inch pie shell
40 to 45 minutes
you can also use this as an apple crisp baken time is the same and prep time is the same takes about 20 mins to prepare.","url":"https://recipe.bluelayer.org/recipe/28792/zucchini-apple-pie-filling"},{"id":"28791","title":"Chapatis","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Combine the flour and salt in a mixing bowl and stir together.
Add water a bit at a time until the dough holds together.
Turn out onto a floured board and knead for about 5 minutes, or until smooth and elastic.
Place the dough in a small floured bowl and cover with a dean tea towel.
Let the dough rest for 30 minutes.
Divide the dough into 12 equal pieces and shape each into a ball.
Heat a small nonstick skillet coated with cooking oil spray.
Roll out each ball of dough into a thin round, about 5 inches in diameter.
Cook one at a time on the skillet over medium heat until touched with light brown spots, about 3 to 4 minutes.
Flip and cook on the other side; repeat with the other balls of dough.
Keep the chapatis warm, stacked one atop another in foil, until all are done.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/28791/chapatis"},{"id":"28784","title":"Chex School Fuel","ingredients":"sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Cover baking sheet with waxed paper; set aside.
Combine brown sugar, butter and corn syrup in bowl.
Microwave 1-2 minutes, stirring after 1 minute, until melted and smooth.
Stir in baking soda until dissolved.
Stir in cereals.
Continue microwaving 3 minutes, stirring every minute.
Spread onto prepared baking sheet.
Cool 10 minutes; break into bite-sized pieces.
Microwave chocolate chips in bowl 1-2 minutes, stirring every 30 seconds, or until chocolate can be stirred smooth.
Drizzle melted chocolate over cereal mixture.
Refrigerate 3 minutes or until chocolate is set.
Store in container with tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/28784/chex-school-fuel"},{"id":"28779","title":"Chinese Sesame Peanut Brittle","ingredients":"oil, corn, peanut, and olive
oil, olive, salad or cooking
sugars, granulated
seeds, sesame seeds, whole, dried","directions":"Use a flat pan over medium heat to dry-roast the peanuts and/or walnuts (if using).
Stir constantly (so they dont burn) until the peanuts are fragrant, about 10 minutes.
Remove pan from heat and allow the nuts to cool completely.
Once the peanuts are completely cool, use your hands to loosen the skins from the peanuts.
Now, the next part is a little tricky.
Grasp the pan with both hands, and toss the peanuts up and down, while angling the pan slightly downward.
If all goes right, the peanuts should flip up in the air and land back into the pan while the skins fly out over the sides.
Its a good idea to do this over the sink.
Of course, you can also buy shelled, already skinned peanuts.
You can also buy plain roasted peanuts of course, but roasting them at home will make the peanut brittle taste a lot fresher.
Next, crush the peanuts into smaller pieces by laying them on a large cutting board or clean kitchen surface and rolling with a rolling pin.
Set the peanuts aside.
Now brush the surface of your cutting board and rolling pin with a very light layer of oil to prevent sticking when you pour the brittle on it later.
Using the same pan from earlier, melt the rock sugar by stirring constantly over medium low heat.
It will take about 5 minutes to melt the rock sugar completely.
Add the peanuts and sesame seeds to the melted sugar and mix well.
Quickly pour the hot peanut and sugar mixture onto the greased, flat surface of your cutting board and immediately roll it out to about 1/3-inch thick.
Cut into desired size and shape.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/28779/chinese-sesame-peanut-brittle"},{"id":"28760","title":"Blueberries and Cream Pie With No Roll Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
sugars, granulated
cream, whipped, cream topping, pressurized","directions":"Put first five ingredients in a 9 inch pie pan.
Mix with a fork until well blended and pat into the pan.
Push the pastry up the sides and form a nice edge with your thumb and finger.
Prick the crust with a fork to prevent bubbling of the pastry during baking.
Preheat oven to 400.
Rinse berries and pick out any undesirable ones.
After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
In a small bowl combine the sugar, flour, cinnamon and salt.
Stir in the milk and 1/2 cup whipping cream.
Whisk until smooth.
Pour over the berries and bake for 45 minutes.
After about 30 minutes, check the pie.
If the edges are getting very brown, cover with strips of aluminum foil.
Cool on a wire rack and refrigerate for 2 hours before serving.
To make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
Chill the bowl before whipping the cream to improve the results.
Add vanilla and 2 tbsp sugar.
Serve a dollop of whipped cream on each serving of pie.","url":"https://recipe.bluelayer.org/recipe/28760/blueberries-and-cream-pie-with-no-roll-pie-crust"},{"id":"28751","title":"Rieska (Finnish Quick Flat Rye Bread)","ingredients":"oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Combine all ingredients, as if you were mixing for a pie crust.
Dough will be soft.
Roll out to about 1/2 inch thickness.
Bake for 10 minutes at 475 degrees.","url":"https://recipe.bluelayer.org/recipe/28751/rieska-finnish-quick-flat-rye-bread"},{"id":"28749","title":"Ginger Oat Shortbread","ingredients":"oats
spices, ginger, ground
salt, table
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350F.
Place oats, ginger salt and sugar into food processor and pulse until oats are coarse flour.
Add butter in chunks and all purpose flour.
Pulse until comes together in soft dough.
Turn out onto greased baking sheet or 11x7' pan.
Pat into layer about 1/2 inch thick.
Score cutting through in 12-16 pieces, but leave intact.
Bake in 350F oven 35-45 min until edges are a moderate brown color.
Remove and cool about 5 minutes.
Cut along scored lines and remove pieces to a cooling rack.
Store in container.
This shortbread makes a nice crumb crust.
Feel free to leave out ginger, add lavender, or other spices.
Can also be made savory: leave out the sugar and put in spices or herbs of choice.
Form into a log and refrigerate.
Cut into slices for crackers!
Bake 10-14 minutes depending on thickness!","url":"https://recipe.bluelayer.org/recipe/28749/ginger-oat-shortbread"},{"id":"28746","title":"Magnolia Bakery Chocolate Buttercream","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate
vanilla extract
sugars, powdered","directions":"In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy.
Add the milk carefully and beat until smooth.
Add the melted chocolate and beat well for 2 minutes.
Add the vanilla and beat for 3 minutes.
Gradually add in the sugar and beat on low speed until creamy and of desired consistency.
Yields enough frosting for a 9-inch 2-layer cake or about 2 dozen cupcakes.
Note: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5-10 minutes.
Stir occasionally until the chocolate is completely smooth and no pieces remain.
Remove from heat and let cool 5-15 minutes or until lukewarm.","url":"https://recipe.bluelayer.org/recipe/28746/magnolia-bakery-chocolate-buttercream"},{"id":"28738","title":"The Very Lightest Ciabatta","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix the sponge ingredients, in a small bowl or in the pan of your bread machine, until well combined (program the machine for Dough, then cancel it once the ingredients are mixed, after a couple of minutes).
Let the sponge rest overnight, covered, or for up to 15 hours.
Mixer Method: Place all of the dough ingredients into the bowl of your mixer, and beat it at medium speed, using the flat beater, for 5 to 8 minutes.
The dough will never completely clear the sides of the bowl, though it'll begin to acquire some shape.
Cover the bowl with plastic wrap, and allow the dough to rise for 1 to 1 1/2 hours; it will get very puffy.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start.
Examine the dough about 10 minutes before the end of the second kneading cycle; it should be very tacky, but should be holding its shape somewhat.
Adjust the dough's consistency with additional flour or water, as necessary.
Allow the machine to complete its cycle.
Transfer the dough to a well-oiled work surface.
Lightly grease a large cookie sheet, and your hands.
Using a bench knife or your fingers, divide the dough in half.
Handling the dough gently, stretch it into a log about 10-inches long, and place it on the baking sheet.
Flatten the log with your fingers till it's about 10-inches long and 4 to 5-inches wide.
Repeat with the remaining piece of dough.
Lightly cover the dough with heavily oiled plastic wrap, and allow it to rise for 1 hour; it'll become quite puffy.
Oil your fingers, and gently poke deep holes all over the dough.
Re-oil the plastic wrap, re-cover the dough, and allow it to rise for an additional hour.
Dust the dough very lightly with flour.
Bake it in a preheated 425F oven, throwing four or five ice cubes on the floor of the oven as you put the bread inches Allow the ciabatta to bake for 20 to 25 minutes, or until it's golden brown.
Turn off the oven, remove the ciabatta from the baking sheet, and return the loaf to the oven, propping the oven door open a couple of inches with a folded-over potholder.
Allow the ciabatta to cool completely in the oven; this will give it a very crisp crust.","url":"https://recipe.bluelayer.org/recipe/28738/the-very-lightest-ciabatta"},{"id":"28734","title":"Croation Apple Strudel Recipe","ingredients":"oil, olive, salad or cooking
butter, without salt
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix above ingredients and knead on floured board till no longer sticks to hands.
Don't USE EXCESS FLOUR: Sprinkle little flour over large cloth on table.
Divide dough into two equal parts.
Place one ball in center of cloth, dough greased with a little oil.
Put a little oil on other ball and set aside.
Wait 1/2 hour: With first ball of dough roll out with rolling pin like as for pie.
NOT TOO BIG.
Wait 20 min.
A must.
Dough will stretch easily.
While dough is resting prepare apples, peeled, sliced and dipped in salted water.
Don't LET DOUGH STAND TOO LONG Or possibly IT WILL DRY AND CRACK WHEN ROLLED.
After the 20 min stretch dough to paper thinness, brush with melted butter, sprinkle with some bread crumbs and sugar over entire stretched dough.
Along one side of dough (lengthwise) place sliced apples inward to about 6\" and sprinkle with sugar and cinnamon over the apples.
Splash with melted butter and roll using the cloth to roll up.
Place on a greased sheet in \"S\" shape or possibly horseshoe.
Cut top with gashes for steam to avoid sogginess.
Brush melted butter and bake at 375 degrees for 50 min or possibly till golden.
With second ball of dough, roll out as for pie.
Wait 20 min and continue as for first roll.
Makes 2 large rolls.
NOTE: 1/2 recipe may be halved to make two smaller strudels, one to bake and one to freeze.
Sugar: Depends on sweetness of apples.
Apples: 8 to 10 depending on size of apples and size of roll.","url":"https://recipe.bluelayer.org/recipe/28734/croation-apple-strudel-recipe"},{"id":"28730","title":"Hedgerow jam - this is going in a cake tomorrow, for sure!","ingredients":"jams and preserves, apricot
plums, raw
sugars, granulated
water, bottled, generic","directions":"Place a saucer in the freezer
Chop up apples and place in a large saucepan or preserving pan- for true Hedgerow jam remove stalks but nothing else all the goodness is in the peel and core - I chop mine into 8 chunky pieces (I also freeze all of my fruit on the day it's picked ready for jam making another day)
Add all of the other fruit and the water
Bring up to the boil, then turn down the heat to a gentle simmer and leave for around 30 minutes until most of the fruit has pulped
Use a hand blender to pulp the jam further and to ensure Apple skins are well incorporated - if you don't have a hand blender you could use your food processor or a potato masher/ricer, but make sure you let it cool first
Now add the sugar and stir until it has all dissolved.
Bring up to a rolling boil.
Do not have heat any higher than it has to go.
Once it comes to the boil start lowering the heat until it just maintains a boil.
If you try to boil it too fast it will burn to the bottom of saucepan and the burnt sugar taste will go right through the whole batch :(
How long do you boil it for?
Every batch can be different so anywhere between 8 and 28 minutes and all times outside those parameters!
It will be dependent upon what heat source you use, how big is the saucepan and what is it made of, what fruits did you use in what ratio.
Also, how many times you stirred to stop it sticking, what brand of sugar you use, and is your water soft or hard!
This is where the saucer comes in.
After 8-10 minutes remove your saucer from the freezer and drop a teaspoon of jam on it.
Pop it back in the freezer for 1 minute.
When you take it back out use your little finger and very gently using the lightest touch, drag your finger along the top of the jam.
If it wrinkles up it has reached setting point if it doesn't continue for another 5 minutes and repeat the procedure.
My mix took 21 minutes to reach setting point.
Turn off the heat but give it a good stir as the heat keeps it bubbling for a while and it can still burn
Ladle into your jars, but be careful as the jam is so hot it WILL remove skin.
This quantity should make 5-6 lb jars.
I put a circle of parchment into the top of each jar and smooth down to remove air bubbles.
Don't put lids on until it is cold.
Fancy labels and a square of festive cloth makes a cheap and cheerful gift for a friend :)","url":"https://recipe.bluelayer.org/recipe/28730/hedgerow-jam-this-is-going-in-a-cake-tomorrow-for-sure"},{"id":"28719","title":"Homemade Almond Roca","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
margarine, regular, 80% fat, composite, stick, without salt
butter, without salt
sugars, granulated","directions":"Chop chocolate chips, nuts, and coconut together.
Spread 1/2 of this mixture on the bottom of a 9x13-inch pan.
Set remaining 1/2 of mixture aside.
In a large, heavy saucepan, combine margarine, butter, and sugar.
Cook over medium heat, stirring constantly, until candy reaches 310 degrees Fahrenheit (hard crack stage).
Remove from heat, and immediately pour over nut& chocolate mixture in pan.
Take the reserved 1/2 of nut& chocolate mixture and sprinkle evenly over hot candy.
Place in refrigerator for a few hours until cool and hard.
Remove, then cut into pieces.
Note: the success of this recipe depends in large part on the quality of the margarine.
If it does not work out, try again with another brand of margarine.","url":"https://recipe.bluelayer.org/recipe/28719/homemade-almond-roca"},{"id":"28704","title":"Veggie Flavored Pasta - No Egg","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
carrots, raw
beets, raw
spinach, raw","directions":"To make by hand, use a floured pastry cloth, put dry ingredients on cloth, and make a well in the center of flour mixture.
Add liquid ingredients in the well, and knead the dough, working the flour to the center as you knead.
After it forms a ball, knead by hand for several minutes.
To make with a food processor, put all ingredients in the bowl.
Process for 1 minute until dough begins to form.
Adjust liquid or flour if necessary, continue to knead in the machine for 1 1/2 to 2 1/2 minutes.
To make with bread machine, place ingredients into baking pan.
Use the dough cycle, knead for 1/2 min.
Adjust flour and liquid to form a round ball of dough.
Knead for another 5 minutes, then press stop button.
If you have a pasta machine, continue according to instructions.
To complete the pasta by hand, roll the dough into sheets, as thin as it is possible to roll it on a floured pastry cloth with a rolling pin.
Then shape into long thin spaghetti like strips, or wider for noodles.
Cut with a pie crimper for a fancy edge and twist into bowknots.
Use your imagination.
Allow to dry a minimum of 10 to 20 minutes, or longer, if necessary.
It may be dried for several hours, put into a ziploc bag and refrigerated or frozen.
To cook, drop into boiling water (with a little salt, optional), and cook just until al dente.
Do not overcook.
Serve with your favorite sauce.
You can make a white pasta, leaving out the vegetables, or you can use your imagination, be creative, and use any number of other veggies.
Try green, yellow, red, purple, orange pepper puree; yellow summer squash or zucchini; winter squash, pumpkin or sweet potato; broccoli, green beans, vegetarian refried beans.
The list is endless.
Just use approximately one-third cup of the one you choose.","url":"https://recipe.bluelayer.org/recipe/28704/veggie-flavored-pasta-no-egg"},{"id":"28698","title":"Praline","ingredients":"sugars, granulated
water, bottled, generic
nuts, almonds
oil, olive, salad or cooking","directions":"Combine the sugar and water in a saucepan and bring to the boil.
Cook over moderatly high heat for five minutes.
Stir in the almonds and continue cooking, stirring almost constantly with a wire whisk.
The syrup will become granular for a brief time.
Continue cooking for a total of about five minutes or until the syrup becomes a dark caramel color.
Meanwhile, brush a cold flat surface (preferably marble or glass, not wood) with oil and wipe with a paper towel to leave a light film of oil.
Pour the caramelized almonds onto the surface.
Let stand until thoroughly cold.
The praline may be cracked and eaten at this point.
Or it may be pulverized.
Break up the caramelized almonds into pieces.
Pulverize the pieces.
This may be done two ways, using a rolling pin (which is more traditional) or a food processor.
If you use a food processor, a little oil might come out of the almonds.","url":"https://recipe.bluelayer.org/recipe/28698/praline"},{"id":"28693","title":"The Best Baking Powder Biscuits Ever!","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 F.
In a food processor bowl (see note *) combine the flour, baking powder, and salt.
Pulse it a couple of times to incorporate.
Then add the butter pieces.
Pulse until the butter is cut into the flour mixture (check that your butter has been chopped up into pea-sized piecesnot large chunks).
Pour the mixture into a large bowl and add the milk.
Ive found that a wetter batter makes for taller biscuitsbut you dont want it soupy so watch your milk.
You may not need all of the 2 cups.
Mix the milk into the batter with a wooden spoon until it is all incorporated and the flour mix is all wet.
Sprinkle a clean surface with flour and turn out your dough onto the work surface.
Give it one good knead to smooth it out.
Dont handle it too much or the biscuits wont rise as well.
Roll out the dough to about 3/4 inch or an inch thick.
Then use a floured can or biscuit cutter to cut your biscuits.
Place them close together (touching) on a round baking sheet.
The recipe yields 16-18 biscuits depending on how thick you roll them out.
Bake them at 375 F for 18-20 minutes.
* If you dont have a food processor, you can use a large mixing bowl and a bladed pastry cutter to cut in your butter.
I did it this way for years before I got a food processorit just takes a while longer and a little more elbow grease!","url":"https://recipe.bluelayer.org/recipe/28693/the-best-baking-powder-biscuits-ever"},{"id":"28684","title":"Grilled Buttermilk Chicken","ingredients":"milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mustard, prepared, yellow
spices, thyme, dried
spices, pepper, red or cayenne","directions":"In a bowl, whisk buttermilk, mustard, oil, salt, pepper and cayenne pepper.
Add chicken, turning to coat.
Cover and marinate in refrigerator for 4 hours.
Place chicke on greased grill over medium heat brush with marinate and discard any remaining marinade.
Close lid and grill, turning occasionally, until juices run clear when chicken is pierced.","url":"https://recipe.bluelayer.org/recipe/28684/grilled-buttermilk-chicken"},{"id":"28669","title":"Creamy Milk Chocolate Frosting","ingredients":"cream, fluid, heavy whipping
salt, table
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
butter, without salt","directions":"Cut the 8 tablespoons of butter into 8 pieces.
Heat the cream, salt, and corn syrup in a microwave-safe measuring cup on high until simmering, about 1 minute, or bring to a simmer in small saucepan over medium heat.
Put the chocolate in a food processer.
With the machine running, gradually add the hot cream mixture through the feed tube.
Let process for 1 minute.
Stop the machine.
Add the powdered sugar and process for about 30 seconds or until combined.
With the machine running, add the butter 1 piece at a time.
Process until the butter is combined and the mixture is smooth, about 20 seconds longer.
Transfer the frosting to a medium bowl and cool to room temperature, stirring frequently, until thick and spreadable, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/28669/creamy-milk-chocolate-frosting"},{"id":"28661","title":"Cracker Barrel Fried Chicken Tenderloins","ingredients":"milk, buttermilk, fluid, cultured, lowfat
salt, table
creole seasoning,
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
oil, canola","directions":"In a large food storage bag, combine buttermilk, 1 teaspoon salt, and 2 teaspoons Creole seasoning.
Add chicken; seal and refrigerate for about 2 hours.
Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag.
Add the chicken and toss to coat thoroughly.
Heat oil in a deep heavy skillet to about 350 degrees F. Fry several chicken pieces at a time.
Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch.
To make it just like the restaurant, serve 6 chicken tenderloins and any three Country Vegetables plus buttermilk biscuits or corn muffins.","url":"https://recipe.bluelayer.org/recipe/28661/cracker-barrel-fried-chicken-tenderloins"},{"id":"28657","title":"Tahini Roasted Carrots","ingredients":"carrots, raw
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
oil, olive, salad or cooking
spices, curry powder
spices, cumin seed
salt, table","directions":"Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone mat.
Set aside.
Peel carrots and trim the ends.
If carrots are very thick, slice in halves or quarters so that all pieces are similar in size.
In a large bowl, whisk together tahini, olive oil, curry, cumin, and salt.
Add carrots, then with your hands, toss to coat carrots in tahini mixture.
Spread carrots in a single layer on prepared baking sheet (use 2 sheets if neededdo not crowd carrots, or they will steam instead of browning).
Roast for 20 minutes, flip carrots over, then continue roasting until tender and golden brown, about 15 additional minutes (35 minutes total).
If using more than one pan, switch pans positions halfway through.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/28657/tahini-roasted-carrots"},{"id":"28652","title":"Mincemeat Pie Topping Recipe","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
nuts, pecans","directions":"Bake pie as desired, without top crust.
Mix:","url":"https://recipe.bluelayer.org/recipe/28652/mincemeat-pie-topping-recipe"},{"id":"28633","title":"Baked Butternut Squash Chips","ingredients":"squash, winter, butternut, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black","directions":"Cut the top of the butternut squash where the stem is at.
Then cut it horizontally in the middle to separate the long part from the round base.
Set the base aside and save it for another recipe.
With a peeler, begin to peel the skin off the squash.
Once that is done, throw away the skin and make sure your surface is cleaned.
Grab a mandoline slicer and slice the squash to create potato-chip-like shapes.
Then spread the squash on top of a nonstick baking dish.
Drizzle them with olive oil, salt, and pepper.
Place them in a preheated 400 degrees F oven for 35 minutes.
For a burnt crispier outcome, leave them in for another 5 minutes.
Once they are done cooking, remove and let them cool.
Then serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/28633/baked-butternut-squash-chips"},{"id":"28616","title":"Apple and Black Currant Fudge Crumble","ingredients":"apples, raw, with skin
currants, zante, dried
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
sugars, granulated
butter, without salt","directions":"Peel and core the apples.
Cut into chunks.
Mix with the blackcurrants.
Add demerara sugar and tip into an ovenproof dish.
Preheat the oven to 200C/400F/gas mark 6.
Preheat a baking sheet.
Sift the flour with the salt into a bowl.
Rub in the butter and when the mixture resembles coarse breadcrumbs, mix in the sugar.
Stir through the fudge pieces.
Sprinkle with mixture over the apples and blackcurrants.
Bake on the baking sheet for 45 minutes or until hot and slightly browned on top.","url":"https://recipe.bluelayer.org/recipe/28616/apple-and-black-currant-fudge-crumble"},{"id":"28615","title":"No Worries Chocolate Mousse","ingredients":"candies, marshmallows
butter, without salt
spartan, real semi-sweet chocolate baking chips,
water, bottled, generic
cream, whipped, cream topping, pressurized
vanilla extract","directions":"Snip each of the marshmallows in half into a large deep saucepan.Add the butter.
Chop the chocolate into smallish piece and add this also.
Add the hot water from the kettle and put the pan on the heat, stirring occasionally until everything is smooth and melted.
Remove from the heat.
Whip the cream with the vanilla extract until thick, then fold into the chocolate mixture until totally absorbed and smooth again.
Pour into 6 small ramkins or glasses and cover with cling film.
Put into the fridge to set.","url":"https://recipe.bluelayer.org/recipe/28615/no-worries-chocolate-mousse"},{"id":"28608","title":"Caramel Popcorn (Microwave)","ingredients":"sugars, brown
syrups, corn, light
butter, without salt
salt, table","directions":"Mix ingredients together and microwave on high for 2 minutes.
Stir and return to microwave for 2 more minutes.
Remove from microwave and add 1/2 tsp soda and 1 tsp vanilla.
Stir and dump into 4 quarts of popped popcorn and 1 cup of peanuts (optional) which is in a large brown grocery bag.
Shake bag.
Microwave in paper bag for 1 1/2 minutes on high.
Shake bag and again microwave for 1 1/2 minutes on high.
Shake bag and microwave for 1 minute on high.
Spread on a cookie sheet or alumimum foil and spread out to cool.
You can then break up the caramel corn into individual pieces.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/28608/caramel-popcorn-microwave"},{"id":"28606","title":"Countdown #1 Best Pie Crust Ever","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Blend the flour, sugar, and salt in a food processor.
Add the butter and shortening; pulse until the mixture resembles coarse meal.
Drizzle 4 tablespoons ice water over the mixture.
Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather the dough into a ball and flatten into disk.
Wrap in plastic.
Chill 1 hour.
Use the dough with your favorite pie recipe.
Roll out the dough on a lightly floured work surface into a 14-inch round.
Transfer the dough to a 9-inch diameter glass pie dish.
Fold the overhang under.
Crimp the edges decoratively.
Pierce the bottom of the crust all over with a fork.
Freeze the crust for 15 minutes.
(Can be made 1 day ahead.
Keep frozen.)
For recipes that call for a prebaked pie crust: Preheat the oven to 375 degrees F. Line the crust with aluminum foil.
Fill with pie weights or dried beans.
Bake for 20 minutes.
Remove the weights and foil.
Bake until golden and set, about 10 minutes.
Cool.
(Crust can be made 1 day ahead.
Wrap tightly with plastic wrap.
Let stand at room temperature.)","url":"https://recipe.bluelayer.org/recipe/28606/countdown-1-best-pie-crust-ever"},{"id":"28598","title":"Shortbread Linzer Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
jams and preserves, apricot","directions":"Special equipment: 3 inch round cookie or biscuit cutter, and a smaller cookie cutter that will fit inside the round one for a peek-a-boo of jam that peeks through the top cookie.
Preheat oven to 350 degrees F. 2.
Put the butter and sugar in a large mixing bowl and combine it on medium low speed.
Beat it until it looks creamy and has lightened a bit in color.
Then add the vanilla extract and stir to fully incorporate.
Set aside.
Whisk salt into the flour in a separate bowl.
Add the flour mixture to the butter mixture in 2-3 batches, stirring in between each addition.
Stir until well combined and the dough starts to come together.
The dough will be very crumbly.
Lay a large piece of plastic wrap on a clean, flat surface.
Dump the crumbly dough onto the plastic wrap.
Fold the plastic wrap over the crumblies, and push them together.
The heat of your hands will soften the butter a bit, and it will eventually come together as a mass of dough.
Try to shape it into as close to a rectangle as possible.
Pop it in to the fridge for 20 minutes or so, or until firm.
Unwrap the chilled dough, and roll it out evenly on a floured surface until its rolled into 1/8-inch thickness.
Once the dough has been rolled rather thinly, cut the dough with a 3 inch cookie or biscuit cutter.
I used a circle, but you can use whatever shape you like.
Then take the smaller cutter, and make cut-outs in half of the circles (I used a star cutout).
Remember that these are sandwich cookies, so each one will need a solid bottom, and a top with a shape cut out.
Put the dough pieces on a parchment lined baking sheet, about 2 inches apart.
Bake at 350 degrees F for 20-22 minutes, or until the edges are very lightly browned.
Feel free to roll the cute little centers back into the dough to make additional larger cookies.
Or just bake them as they are, which is what I did.
They only took about 9 or 10 minutes.
Remove cookies from oven and cool for a few minutes on the baking sheet before moving them to a cooling rack to cool completely.
Before serving, spread about 1/2 teaspoon of jam in a thin layer onto all of the the solid cookies.
Then top each with a matching cut-out cookie topper.
Repeat this until all of the cookies are sandwiches.","url":"https://recipe.bluelayer.org/recipe/28598/shortbread-linzer-cookies"},{"id":"28596","title":"Cherries over Creamy Fluff","ingredients":"cheese, parmesan, hard
sugars, granulated
vanilla extract
cream, fluid, heavy whipping
candies, marshmallows
cherries, sweet, raw","directions":"In a large mixing bowl, beat cream cheese, sugar and vanilla until fluffy.
Fold in whipped cream and marshmallows.
Cover and refrigerate for at least 30 minutes.
Spoon into dessert bowls.
Top with pie filling.","url":"https://recipe.bluelayer.org/recipe/28596/cherries-over-creamy-fluff"},{"id":"28585","title":"Blueberrypop Pie","ingredients":"blueberries, raw
water, bottled, generic
sugars, granulated
lemon juice, raw
cornstarch
salt, table
butter, without salt","directions":"Prepare 9 inch pie shell, bake until golden brown.
Cool.
Place 2 cups raw berries into cooled pie shell.
Cook 2 cups berries, water, sugar, lemon juice, cornstarch and salt until thick.
Stir in butter.
Pour over raw berries in pie shell.
Chill.
Serve with whipped cream if desired.","url":"https://recipe.bluelayer.org/recipe/28585/blueberrypop-pie"},{"id":"28583","title":"Parmesan Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
cheese, parmesan, hard
spices, oregano, dried","directions":"Place chicken into an oven-proof casserole dish (ungreased).
I usually cut the chicken into palm sized pieces to make it easier to serve.
Combine the other ingredients together and spread on top of the chicken.
Bake in a 350 degrees F. oven for 3/4 of an hour or until chicken is done and the topping is browned on the edges.","url":"https://recipe.bluelayer.org/recipe/28583/parmesan-chicken"},{"id":"28579","title":"Master Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
shortening, vegetable, household, composite
sugars, granulated
sugars, granulated
salt, table","directions":"Process flour, butter, vegetable shortening, sugar, and salt in a food processor until butter resembles tiny pebbles, about 25 seconds.
Transfer to a large bowl.
Gradually add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy wet pieces and sandier pieces, adding more water by tablespoonfuls if dry.
Press plastic wrap over surface of dough.
Chill in the bowl at least 1 hour or over night.
For a single- or double-crust unbaked pie crust:.
Divide dough in half.
Flatten each half into a disk.
On a lightly floured surface, roll out 1 disk into a 13\"-14\" round.
Roll over rolling pin and transfer to the pie dish.
Pick up the edges and allow dough to slump inside the dish.
Trim, leaving about 1\" overhang.
(For single-crust pie, fold overhang under and crimp edges.)
Chill at least 1 hour or overnight.
For a blind-baked pie crust:.
Preaheat oven to 375.
Prick chilled crust in pie dish (see instructions, above) alll over with a fork.
Line crust with foil or parchment paper.
Fill with dried beans or pie weights.
Bake 25 minutes.
Remove from oven; lift out foil and weights.
Reduce temperature to 350.
Return to oven and bake, using fork to prick any bubbles that have formed and pressing down on them with back of fork, until crust is light golden brown, 20-25 minutes longer.
Let crust cool completely.","url":"https://recipe.bluelayer.org/recipe/28579/master-pie-crust"},{"id":"28577","title":"Milk Mysore Pak","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Mix milk powder, all-purpose flour together with 50 gms of ghee and keep aside.
Add sugar, 1/2 litre of water in a pan and boil until the syrup gets string consistency.
To the syrup, add milk powder mixture and mix well with no lumps.
Now add remaining ghee and stir until the mixture thickens.
Grease a plate with ghee and pour the above mixture into the plate.
Allow to cool, cut into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/28577/milk-mysore-pak"},{"id":"28572","title":"Microwave Chocolate Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt chocolate in a bowl by heating on 100% stirring every 30 seconds until melted.
Melt the butter in another bowl and stir into the melted chocolate together with the sugar and milk.Heat on 100% for 2-3 minutes stirring every minute until the mixture is thick and glossy.
Put into a greased rectangular 20cm X 15cm dish and chill until well set before cutting into pieces.","url":"https://recipe.bluelayer.org/recipe/28572/microwave-chocolate-fudge"},{"id":"28553","title":"Shortcrust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
lard
salt, table","directions":"Sieve flour and salt into mixing bowl.
Cut fat into small pieces, rub into flour with finger tips and thumbs until mixture looks like breadcrumbs.
Mix in as little cold water as possible using knife blade to form stiff dough.
Cover with clingwrap and let rest in fridge for 1/2 hour.
Flour pastry board lightly and turn pastry out onto it .
Knead slightly.
Roll out with slightly floured rolling pin to apox 0.5 thickness, shape to dish.","url":"https://recipe.bluelayer.org/recipe/28553/shortcrust-pastry"},{"id":"28544","title":"Eggnog Cinnamon Rolls","ingredients":"sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
eggnog
butter, without salt
butter, without salt
eggnog
sugars, powdered","directions":"Preheat oven to 425 F. Butter the bottom and sides of a 9 inch cake pan.
Set aside.
For the filling: In a bowl combine brown sugar, sugar, cinnamon, nutmeg, cloves, and salt.
Add the melted butter.
Using your fingers or a fork stir together until it feels like wet sand.
Set aside.
For the dough: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a liquid measuring cup mix together eggnog and 1/3 of the melted butter.
Add the eggnog mixture to the flour mixture and stir with a wooden spoon, until everything is combined (about 30 seconds).
The dough will be very rough.
Turn onto a floured surface and knead until just smooth (handle as little as possible for flaky rolls).
Using your hands, press the dough into a 12x9 inch rectangle.
Brush with another 1/3 of the melted butter.
Sprinkle the filling evenly over the dough, pressing it gently into the dough.
Be sure to leave about a 1/2 inch border around the edges.
Using a scraper loosen the dough from the counter and roll it (starting from the long side) into a tight cylinder.
Pinch the seams to seal.
Using a sharp knife, cut into 8 equal slices.
Slightly flatten each piece of dough, to try to keep the filling in.
Place 1 roll in the center of the prepared pan, and arrange the other 7 around it.
Brush with the last 1/3 of the melted butter.
Bake for 20-25 minutes until the edges are golden brown.
Remove from oven.
Allow the rolls to rest for 5 minutes before frosting.
Meanwhile, prepare the icing.
In a small bowl mix together all of the icing ingredients.
You can adjust the eggnog and sugar level to get the desired consistency.
Drizzle the icing over the cinnamon rolls.
Remove from pan to serve.","url":"https://recipe.bluelayer.org/recipe/28544/eggnog-cinnamon-rolls"},{"id":"28528","title":"Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
water, bottled, generic","directions":"Put the flour, butter and sugar into the container of a food processor.
Start blending.
Gradually add enough water so that the dough can be gathered into a fairly cohesive ball.
If a food processor is not used, place the flour and sugar in a mixing bowl.
Add the butter and cut it in with two knives or a pastry blender until the mixture looks like coarse cornmeal.
Add the water, stirring quickly with a fork.
Gather the dough into a ball and flatten it into a round disk one-inch thick.
Wrap the dough in wax paper and chill for an hour or less.","url":"https://recipe.bluelayer.org/recipe/28528/pie-pastry"},{"id":"28518","title":"Peanut Brittle with Art and Soul","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
oil, corn, peanut, and olive
vanilla extract
butter, without salt
leavening agents, baking soda","directions":"Get out a large sheet of parchment paper or aluminum foil, place on a cookie sheet, and butter or oil it.
Sit it by the stove, waiting to receive the brittle once its ready to pour.
Put the sugar, water and syrup into a saucepan, bring to the boil gently, then turn up the heat and let it boil for 8-10 minutes, swirling (but not stirring) the pan a couple of times, until the syrup has turned gold in color.
It will be smoking by then, so be warned!
Take the pan off the heat and, with a wooden spoon, stir in the nuts, followed by the vanilla, butter and baking soda.
You will have a golden, frothy, hot and gooey mixture.
Pour this briskly onto the waiting parchment or foil, using your wooden spoon to coax and pull it to make a nut-studded sheet, puddle-shaped though it may be, rather than a heap.
Leave it to cool, then break into pieces and store in at airtight container or box; or bag up to give at once as presents.
Youll get about 1 pound in total, and its up to you how much you want to put in each bag, really.
I find it easier to do several small batches like this, rather than multiplying quantities as I cook.","url":"https://recipe.bluelayer.org/recipe/28518/peanut-brittle-with-art-and-soul"},{"id":"28513","title":"Fresh Apple Pie","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
spices, cinnamon, ground
salt, table
apples, raw, with skin
butter, without salt","directions":"Heat oven to 450.
Stir together sugar, flour, nutmeg, cinnamon and salt.
Mix lightly with apples.
Pour into pastry-lined pie pan.
Dot with butter.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust,.","url":"https://recipe.bluelayer.org/recipe/28513/fresh-apple-pie"},{"id":"28505","title":"Amelia's Earliest American Cookie","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, coriander seed
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375.
Cream butter until soft; add sugar gradually and cream until fluffy (about 5 minutes).
Sift flour, baking powder and salt; add coriander.
Combine milk and sour cream.
Add the dry mixture to the butter-sugar mixture alternately with the milk, beating after each addition.
Pinch off pieces about the size of a hazlenut.
Roll in balls, place about 2 1/2 inches apart on greased cookie sheets.
Flatten in circles (using the bottom of a glass dipped on flour).
Bake about 12 minutes or until the edges begin to brown.
Cookies may be sprinkled with cinnamon, sugar, chopped nuts, or colored sugar before baking.","url":"https://recipe.bluelayer.org/recipe/28505/amelias-earliest-american-cookie"},{"id":"28502","title":"Apple Pie Smoothie Recipe","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground
ice creams, vanilla","directions":"Mix apple juice and ice cream in blender.
Add in cinnamon.
Pour into a glass.
This recipe yields 1 serving.
Description: \"Simple, easy, and delicious!\"","url":"https://recipe.bluelayer.org/recipe/28502/apple-pie-smoothie-recipe"},{"id":"28492","title":"Sweet Cheese Scones","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix flour, baking powder, cheese, and sugar.
Cut in margarine.
Add milk, stirring until mixture forms into a ball-shaped doughy consistency.
Pat mixture into a 1/2\" sheet and cut into 6 equal pieces.
Bake at 425 for ~11 minutes.","url":"https://recipe.bluelayer.org/recipe/28492/sweet-cheese-scones"},{"id":"28480","title":"Chockful of Nuts Brittle","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
nuts, walnuts, english","directions":"Combine butter, sugar and corn syrop in a large saucepan.
Using a wooden spoon, stir and cook over medium heat until smooth and bubbly.
Cook, covered for one minute.
Add nuts, increase heat to medium-high.
Cook uncovered, stirring constantly until syrop is a warm golden color (about 5 minutes).
Line a cookie sheet with foil and lightly butter.
Pour mixture onto pan, spreading as thin as possible.
Cool until hard (approximately 30 minutes).
Peel from foil and break into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/28480/chockful-of-nuts-brittle"},{"id":"28472","title":"Easy Modelling Clay","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 350.
Mix all ingredients together until you have a soft ball of dough-if too dry add a bit of water.
Sprinkle some flour on counter and knead it until smooth and stretchy.
Shape the dough any way you want-use a toothpick or straw for making holes.
When finished shaping, put on cookie sheet and bake 20 minutes or until hard-timing depends on size of your piece of art.
Place on wire rack to cool.
Once cool, you can paint them.
When paint is dry a clear varnish can be added to give your creation a wonderful shine.","url":"https://recipe.bluelayer.org/recipe/28472/easy-modelling-clay"},{"id":"28466","title":"White Chocolate Bark With Pistachios and Dried Cranberries","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw
cranberries, dried, sweetened","directions":"Place the white chocolate in a microwave-proof glass bowl, uncovered, & melt it in that appliance on 50% power, starting with 1 minute, then stirring & adding 20- to 30-second increments until completely melted.
BE SURE TO WATCH IT CAREFULLY ~ Once it is totally melted, proceed.
Add nuts & berries, stirring to combine, then spread this mixture to the thickness desired on a parchment-lined baking tray.
Refrigerate 5 to 10 minutes, then remove the tray & let it set in a cool place.
When completely cooled, cut or break into pieces & store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/28466/white-chocolate-bark-with-pistachios-and-dried-cranberries"},{"id":"28464","title":"Chocolate Sweetheart Cakes for Two","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
water, bottled, generic
oil, olive, salad or cooking
vinegar, distilled
vanilla extract","directions":"Heat oven to 350F (180C).
Grease and flour an 8 inch square baking pan.
In a medium bowl, stir together flour, sugars, cocoa, baking soda and salt.
Add water, oil, vinegar and vanilla; beat with a whisk until smooth.
Pour batter into prepared pan.
Bake in a 350-degree F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack.
Cool completely.
Transfer to cutting board.
Using 3 1/4 inch heart-shaped cookie cutter, cut cake into four pieces.
Spread chocolate frosting on top of two pieces.
Place remaining two hearts on top.
Garnish with decorator icing.","url":"https://recipe.bluelayer.org/recipe/28464/chocolate-sweetheart-cakes-for-two"},{"id":"28440","title":"Mustard and Spring Onion Mash","ingredients":"potatoes, raw, skin
butter, without salt
mustard, prepared, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, spring or scallions (includes tops and bulb), raw","directions":"Preheat oven to 375F.
Place potatoes on oven rack.
Bake until tender when pierced with fork, about 50 minutes.
Scoop out pulp from potatoes into heavy large saucepan; discard skins.
Add 3 tablespoons butter to potatoes and mash well.
Mix in mustard.
Gradually add milk and mash until smooth.
Stir potatoes over medium-low heat until heated through, about 5 minutes.
Mix in green onions.
Season to taste with salt and pepper.
Transfer to bowl.
Top with remaining 1 tablespoon butter and serve.","url":"https://recipe.bluelayer.org/recipe/28440/mustard-and-spring-onion-mash"},{"id":"28436","title":"Fig and Balsamic Jam","ingredients":"figs, dried, uncooked
sugars, granulated
vinegar, balsamic
corn, sweet, white, raw
lemon juice, raw","directions":"Combine the figs, sugar, balsamic vinegar, and a sachet in a large saucepan and attach a candy thermometer to the pan.
Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the large pieces of fig, keeping a chunky consistency, until the jam reaches 220 degrees F. Remove from the heat.
Remove the sachet and stir in the lemon juice to taste.
Spoon the jam into a canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/28436/fig-and-balsamic-jam"},{"id":"28435","title":"Peanut Butter Balls","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
peanut butter, smooth style, without salt
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Mix Rice Krispies, sugar, peanut butter and butter thoroughly, and roll into small balls.
Place balls on bread pan covered with wax paper and put in the freezer until firm.
Melt chocolate or candy coats in a double boiler on low heat.
Dip balls in candy melts and place on a bread sheet covered with wax paper.
Set back in the freezer until they harden.","url":"https://recipe.bluelayer.org/recipe/28435/peanut-butter-balls"},{"id":"28434","title":"Bread Bowls by King Arthur","ingredients":"wheat flour, white, all-purpose, unenriched
semolina, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":".Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough.
Allow the dough to rise, covered, for 1 to 1 1/2 hours.
Divide the dough into five pieces, and form them into round (not flattened) balls.
Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1 1/2 hours, or until they've almost doubled in size.
Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin.
Just before placing the bread bowls in the oven, mist them heavily with water.
Bake the bread bowls in a pre-heated 425F oven for 18 to 22 minutes, until they're a deep, golden brown.
Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp.
Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides; (reserve the insides to make bread crumbs).
Yield: 5 large bread bowls.","url":"https://recipe.bluelayer.org/recipe/28434/bread-bowls-by-king-arthur"},{"id":"28433","title":"Soft and Fluffy White Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin","directions":"Combine all ingredients (reserve about 1/2 cup of flour) and mix thoroughly in a large mixing bowl.
Add reserved flour a tablespoon at a time to mixture until a soft, smooth dough is formed.
You may not need the whole amount or you may need more.
Anyway, add JUST enough flour until dough comes away from bowl and it doesn't stick to your fingers (ie the dough becomes manageable) Remember, the more flour you add while kneading, the heavier and drier your loaf will be.
Turn dough out on lightly greased surface and knead for a while, about 10mins.
Cover and let rise for about 1 hour, until puffy (dough might not double in bulk).
Transfer dough to a lightly greased surface and shape it into a 8\" log.
Transfer log to a lightly greased loaf pan (8 1/2\" x 4 1/2\"), cover the pan with plastic proof cover (i just cover with a greased cling wrap, loosely).
Let dough rise for about 1 hour, until outer edge has risen about 1\" over the rim of the pan.
Preheat oven to 350F.
Uncover pan and bake for 35-40mins, tenting lightly with foil for the final 10-15mins if the top is browning too quickly.
Remove bread from oven, take it out of the pan, and cool on wire rack.
After 15mins, brush with butter, if desired; to give loaf an exceptionally soft crust.
NOTE 1: I've tried substituting 2 tbsp lecithin granules for half of the butter (2 tbsp lecithin+ 2 tbsp butter)- it makes an even more tender loaf, and extends the shelf life a bit.
NOTE 2:You may also use 1/4 cup nonfat dry milk+ 1 1/8 cup of lukewarm water to replace the milk called for in recipe.
NOTE 3: Potato flour (1/4 cup) may be replaced with 1/3 cup potato flakes.
Cinnamon Sticky Buns - Combine 3 TB brown sugar and 1 tsp cinnamon.
Lightly beat 1 egg.
Roll out the dough after the 1st rise into a rectangle about 1/3\" thick.
Brush egg over the dough, and sprinkle the cinnamon-sugar.
If you like, you can also sprinkle 1/4 cup of dried cranberries or raisins, and 1/4 chopped toasted almonds/walnuts/pecans.
Roll up dough, from the long side, into a log.
Pinch the edges to seal (brush edges with egg glaze if necessary).
Cut the log into 12-14 equal pieces.
Place into greased muffin cups/two 8\" round pans.
Let rolls rise for another 45mins - 1 hr, brush egg glaze again and bake for 25mins until lightly brown.
Brush with softened butter after the rolls came out from the oven, if desired.
Ham & Cheese Buns- You will need 2 slices of ham, chopped (I use honey-glazed ham) and 2 oz.
/ 1/2 cup cheddar cheese, grated.
Lightly beat 1 egg.
Roll out the dough after the 1st rise into a rectangle about 1/3\" thick.
Brush egg over the dough, and sprinkle the chopped ham and cheese (reserve 2 tablespoon).
Roll up dough, from the long side, into a log.
Pinch the edges to seal (brush edges with egg glaze if necessary).
Cut the log into 12-14 equal pieces.
Place into greased muffin cups/two 8\" round pans.
Let rolls rise for another 45mins - 1 hr.
Just before baking, brush egg glaze and sprinkle reserved cheese and bake for 25mins until lightly brown.
Brush with softened butter after the rolls came out from the oven, if desired.","url":"https://recipe.bluelayer.org/recipe/28433/soft-and-fluffy-white-bread"},{"id":"28417","title":"Beef and Sun-Dried Tomato Roll-ups","ingredients":"beef, grass-fed, ground, raw
spices, garlic powder
tomatoes, sun-dried","directions":"Spread each slice of roast beef with cream cheese.
Sprinkle with chopped sundried tomatoes.
Roll up each slice tightly.
Refrigerate, covered, for at least an hour or until firm.
To serve, cut each roll into 4 pieces.
Secure each with a cocktail toothpick.
NOTE: Cream cheese with chives may be substituted.
Also, these rollups are not served on their sides like pinwheels.
The cut sides are on each end, not up and down.
They may be secured with sprigs of fresh rosemary, instead of the toothpick.","url":"https://recipe.bluelayer.org/recipe/28417/beef-and-sun-dried-tomato-roll-ups"},{"id":"28415","title":"Fudge Babies","ingredients":"nuts, walnuts, english
dates, deglet noor
vanilla extract
cocoa, dry powder, unsweetened","directions":"Chop/blend all the ingredients, using a food processor, Magic Bullet, etc.
Roll into cutey-pie little balls.
(Use plastic wrap if you need to.
).
I rolled these into balls, but if you want true brownies, simply shape the dough into bars instead.
**Update*** Version 2:.
Hot Cocoa Fudge Babies!
30 grams cashews, 80 grams dates, 5 grams (1T) dark cocoa powder.
Blend.
Even fudgier than the original!
:).
(Add mint and cacao nibs and youre getting into Wild Bar territory.
And if you leave out the cocoa, you have a homemade Cashew Cookie Larabar!
).
* Add shaved coconut, mini chips, nuts, or raisins to the mix.
* Moisten truffles, then roll in cocoa powder, sugar, coconut, crushed nuts, etc.
* Add oils or extracts, such as mint or coconut.
* Sprinkle in some ground coffee for a java jolt.
* Extreme Chocoholic Version: Melt some chocolate and add it to the mix when you add the vanilla and cocoa.","url":"https://recipe.bluelayer.org/recipe/28415/fudge-babies"},{"id":"28409","title":"Raspberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
raspberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, powdered
lemon juice, raw
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 350 F.
Combine flours, sugar and baking powder in the bowl of a stand mixer.
Mix on low to combine.
Cut your butter into thin slices and add it to mixer.
Blend on low speed with the paddle attachment.
Continue to add all the butter until the mixture resembles small pebbles.
(Alternately you can cut it in as you would any pastry crust, with a couple of knives or a pastry cutter).
Add in your raspberries and give it a really quick stir.
Then add in the milk and vanilla.
Mix ONLY until just barely combined.
Split your dough in half.
On a lightly floured work surface, lightly knead one of the sections until it just comes together in a ball.
It will still be very crumbly.
Roll it out to about 3/4 of an inch thick and then cut it into 8 wedges.
Place scones on a baking sheet (greased, with parchment paper, or a silicone mat).
Do the same with the other half of the dough.
(Or you can make 8 large scones by rolling all of the dough out in just one pieceinstead of splitting it into 2 sections).
At this point I like to put them in the freezer for about 10 minutes or more.
Or you can just put them out on the deck because you know, its -35 degrees Celcius here today.
You can skip the freezing step if you want but it really helps give them that nice fluffy pastry texture.
Bake at 350 F for about 20 minutes or until golden brown.
Let them cool almost all the way before icing.
For plain white icing:
Stir all of the icing ingredients together, adding more water if its too thick, or more icing sugar if its too thin.
Spread or drizzle onto cooled scones.
For chocolate topping:
Melt the chocolate and cream together in the microwave.
I did it for 30 second intervals at 30% power, stirring between each heating.
Continue heating in 30 second intervals until all the chocolate is melted.","url":"https://recipe.bluelayer.org/recipe/28409/raspberry-scones"},{"id":"28404","title":"Buttermilk Ice Cream","ingredients":"sugars, granulated
cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat
vanilla extract","directions":"In a large bowl, combine buttermilk, sugar, whipping cream, and vanilla; stir until sugar is dissolved.
Pour buttermilk mixture into freezer canister of 4 to 6 quart ice cream freezer.
Freeze according to manufacturer's directions.
If desired, ripen ice cream about 4 hours.
This tastes great all by itself, but you can also use something sweet or tart to change the flavor, such as sour cherry preserves, pineapple ice cream topping, or blueberry pie filling.","url":"https://recipe.bluelayer.org/recipe/28404/buttermilk-ice-cream"},{"id":"28392","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
lard
vinegar, distilled
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Cut lard into the flour.
Add the last three ingredients, mix and form into ball.
Divide into thirds.
Chill.
This will be sticky until you chill it.
Keep unused portion in refrigerator until needed.
Roll each out into a 9\" piecrust.
If you are baking single crust bake at 400 degrees for 11-13 minutes or until lightly browned.
If you are making a double crust pie follow directions from the can of fruit.
As you bake your pie, you may want to add foil around the edges so they don't brown to quickly.","url":"https://recipe.bluelayer.org/recipe/28392/pie-crust"},{"id":"28390","title":"Homemade Easy Bread","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table","directions":"Mix the dough: Put the milk and butter in a bowl, and warm them up for 60 seconds (at 500 to 600w).
Add the dry yeast and mix in with a whisk.
Next, add the sugar, then the salt, then add 1/2 of the bread flour.
When the mixture is no longer floury, add the rest of the bread flour.
Mix it round and round with cooking chopsticks until the dough comes together.
1st rising (proofing): Press a sheet of kitchen parchment paper on the dough so that it adheres to it, and microwave on a low setting (at 150-200w) for 60 seconds.
When the dough comes out of the microwave, the 1st proofing is done!
!
The basic bread dough is now complete.
It won't have risen at this point so it won't look any different.
Shape the dough: Flour the work surface and the top of the dough a little, and divide the dough into 12 pieces.
Flour your hands too, and pull the dough to roll in the seams and form round balls.
Pinch the seams closed securely.
Line up the rolls seam side down on a work surface, cover with a sheet of kitchen parchment paper and put a tightly wrung out moistened kitchen towel on top of that.
Leave to rest for 10 minutes.
Press down gently on the dough to deflate.
Round off the dough again, pulling the seams into the middle.
Pinch the seams closed securely.
2nd rising/proofing: Line a heatproof plate with kitchen parchment paper, and gently place the dough balls around the edge of the plate.
Cover with a piece of kitchen parchment paper.
Place 4 disposable chopsticks on the bottom of the microwave, so that the bottom of the dough will be microwaved too.
Place the plate with the dough on top of the crossed chopsticks, and microwave on a low setting (150 to 200w).
If you are doing all 12 rolls in one go, microwave for 60 seconds, if doing it in two batches of 6 each, 30 seconds per batch.
Take the plate out, and transfer the dough, kitchen parchment paper and all, onto a baking sheet.
Cover with a tightly wrung out moistened kitchen towel and leave at room temperature for 10 to 20 minutes, until the dough increases to 1.5 times its original size.
Preheat the oven to 200C in the meantime.
Bake: Take the kitchen towel and the paper on top, put the baking sheet on the upper rack of the oven, and bake for 8 to 10 minutes.
When the sides of the rolls are golden brown, they're done!
!","url":"https://recipe.bluelayer.org/recipe/28390/homemade-easy-bread"},{"id":"28382","title":"Hungarian cheesy bacon noodles","ingredients":"bacon, meatless
egg substitute, powder
cheese, cottage, creamed, large or small curd","directions":"if your not a fan of cottage cheese don't worry, it doesn't taste like it, it's like gourmet mac and cheese with bacon
cut bacon against grain to make small bite size bacon pieces
in large pot boil water and cook noodles per package direction, drain water
fry bacon, stirring often till crispy.
drain 80% of grease (save 20% of grease to add to noodles)
add everything together including the 20% grease, stir well
salt if need.
Texas Pete is good for a kick","url":"https://recipe.bluelayer.org/recipe/28382/hungarian-cheesy-bacon-noodles"},{"id":"28381","title":"Honey Chicken","ingredients":"butter, without salt
honey
mustard, prepared, yellow
lemon juice, raw
spices, paprika
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black","directions":"Combine butter, honey, mustard, lemon juice and paprika, stirring well.
Lightly sprinkle chicken with salt and pepper and place chicken meat side down, in a lightly greased 12 x 8 x 2 inch baking dish.
Pour honey mixture over chicken; cover dish and refrigerate 3 to 4 hours.
Remove chicken dish from refrigerator; bake, covered, at 325 degrees for 30 minutes.
Remove cover, turn chicken pieces; bake and additional 30 minutes or until done, basting occasionally with pan drippings.","url":"https://recipe.bluelayer.org/recipe/28381/honey-chicken"},{"id":"28374","title":"Sweet and Hot BBQ Chicken","ingredients":"honey
spices, pepper, black
vinegar, cider
spices, pepper, black
sauce, barbecue
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Mix honey, hot pepper sauce, vinegar and pepper into 3/4 cup of sauce from Yummy Yammy BBQ Chicken and proceed with the original recipe preparation, brushing the sauce over the chicken and baking all of the recipe variations you choose to prepare at the same time.
This is enough sauce to glaze 1 pound, or 1/4, of the chicken pieces.
Brush 1/2 cup of sauce on the chicken during baking, and serve the remaining 1/4 cup at the table for dipping.
Nutrition Information Per Serving: Calories 420; Total fat 7g; Saturated fat 2g; Cholesterol 160mg; Sodium 500mg; Carbohydrate 40g; Fiber 2g; Protein 50g; Vitamin A 20%DV*; Vitamin C 25%DV; Calcium 6%DV; Iron 20%DV.
*Daily Value.","url":"https://recipe.bluelayer.org/recipe/28374/sweet-and-hot-bbq-chicken"},{"id":"28366","title":"Canton Arcade Market Coney Sauce","ingredients":"beef, grass-fed, ground, raw
spices, chili powder
sugars, granulated
tomato products, canned, puree, without salt added","directions":"Brown the beef in an 8-quart non-reactive cooking pot, mashing chunks into fine pieces.
Drain off fat.
Reduce heat to medium and stir in chili powder.
Add tomato puree and stir.
Reduce heat to low and stir in the sugar.
Simmer over low for 30 minutes.
Serve with mustard and onions.
Steam the buns, enough for 6 pounds of hot dogs.
This sauce freezes well.","url":"https://recipe.bluelayer.org/recipe/28366/canton-arcade-market-coney-sauce"},{"id":"28360","title":"Sharon's English Toffee","ingredients":"butter, without salt
sugars, granulated
spices, cinnamon, ground
water, bottled, generic
nuts, walnuts, english","directions":"Melt butter; add sugar, cinnamon and water.
Bring to slow boil and boil 30 minutes, stirring constantly.
Test in cold water for brittle test.
Pour on cookie sheet and mark as soon as it sets.
When chilled, dip each piece and dipping chocolate and ground nuts.","url":"https://recipe.bluelayer.org/recipe/28360/sharons-english-toffee"},{"id":"28355","title":"Gingerbread Cream Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt
shortening, vegetable, household, composite
molasses
cream, fluid, heavy whipping
sugars, granulated
jams and preserves, apricot
cream, whipped, cream topping, pressurized","directions":"Preheat oven to 450.
Mix flour, sugar, baking powder, salt and spices in a large bowl.
Cut cold butter into small pieces and cut into flour until it is in small crumbs.
Add shortening and cut it in well.
In a small bowl, put 3/4 cup plus 2 tablespoons whipping cream and molasses.
Mix well.
Stir cream/molasses mixture into flour mixture and shape into a loose ball.
Pour dough onto a floured board and shape into a think patty - about 1/2 inch thick.
Cut dough into biscuits.
Place biscuits on a lined baking sheet.
Brush biscuits with remaining cream and sprinkle with coarse sugar or vanilla sugar.
Bake for 10-12 minutes, until lightly browned and a toothpick in the center comes out clean.
Cool biscuits slightly on a rack for a few minutes but serve while still warm.
Serve split, with a dollop of jam in the middle and whipped cream on top.","url":"https://recipe.bluelayer.org/recipe/28355/gingerbread-cream-biscuits"},{"id":"28350","title":"Alton Brown Seedy Crisps","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, poppy seed
seeds, sesame seeds, whole, dried
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic","directions":"In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder.
Add the oil and stir until combined.
Add the water and stir to combine and create a dough.
Turn the dough out onto a floured surface and knead 4 to 5 times.
Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
Preheat the oven to 450 degrees F.
For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet.
If there is room on the sheet pan, repeat with a second piece of dough.
Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown.
Remove from the oven and place on a cooling rack.
When cool, break into desired size pieces.
Repeat procedure with remaining dough.
For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick.
Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
For super even thickness and easy rolling: Roll out using a lightly floured pasta roller.
Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough.
Bake according to the thin cracker instructions.
Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely.
Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/28350/alton-brown-seedy-crisps"},{"id":"28344","title":"Chocolate Pie with Coconut Crust","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 F.
To make the crust: In a medium sized bowl combine the butter and 1/3 of the coconut (doesnt have to be totally precise).
Once combined, then mix it together with the rest of the shredded coconut.
Place the mixture into a greased 9-inch pie pan, and press into the bottom and up the sides of the pan to form the crust.
Place a foil ring over edge of the crust to prevent burning, and bake for 10-15 minutes.
Then remove the foil and continue to bake the pie until edges begin to turn brown (about 5 minutes).
Take the crust out of the oven, and place on wire rack to cool completely.
You can turn off the oven at this point.
To make the filling, put the chopped chocolate in a heat proof bowl and set it aside.
Bring the cream to a boil in a small saucepan.
Then remove the pan from the heat and pour it over the chopped chocolate.
Let it sit for 10 minutes and then stir the chocolate mixture until smooth.
Pour into the crust, smooth the top and refrigerate for at least an hour.
(This pie can only last for a day, so be sure to eat it quickly!)
Makes 6-8 servings, depending on how you cut the pieces.
Adapted from Martha Stewarts Crisp Coconut and Chocolate Pie.","url":"https://recipe.bluelayer.org/recipe/28344/chocolate-pie-with-coconut-crust"},{"id":"28334","title":"Lothrop Family Apple Pie","ingredients":"apples, raw, with skin
sugars, granulated
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched","directions":"Butter a pie tin.
Fill it with peeled and sliced apples.
Sprinkle 1/2 cup sugar over the applies.
Add topping.
1/2 cup softened butter 3/4 cup brown sugar and 1 cup flour.
Mix together into crumbs and sprinkle over apples.
Bake at 350 until apples are done (aprox.
30 minutes).","url":"https://recipe.bluelayer.org/recipe/28334/lothrop-family-apple-pie"},{"id":"28332","title":"Homemade Naan Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, canola
butter, without salt","directions":"Combine flour, sugar, salt, and baking soda in the bowl of an electric mixer fitted with the paddle attachment.
Stir to combine.
Combine milk, water, and oil in a medium bowl.
Whisk to combine.
With the mixer running, pour wet ingredients into dry ingredients.
As soon as the mixture comes together, switch attachment to a dough hook, and mix until dough is smooth and no longer sticky.
Do not over-mix.
Cover bowl with plastic wrap, and set aside at room temperature for 1 hour.
Place a pizza stone on a top rack of the oven, positioned approximately 6 inches below the broiler.
Preheat oven to 500 degrees F for at least 30 minutes.
Divide dough evenly into 5 pieces.
On a lightly floured surface, roll each piece into an 8-inch circle.
Turn oven to broil.
Carefully slide one circle of dough onto the preheated pizza stone, and broil until bread is bubbled and golden brown, about 2 to 3 minutes.
Watch carefully, as the bread can burn very quickly.
Repeat with remaining dough rounds.
Brush the warm bread with melted butter, and serve immediately.","url":"https://recipe.bluelayer.org/recipe/28332/homemade-naan-bread"},{"id":"28325","title":"Herbed Sweet & White Mashed Potatoes","ingredients":"sweet potato, raw, unprepared
potatoes, raw, skin
yogurt, greek, plain, nonfat
parsley, fresh
spices, rosemary, dried
salt, table
spices, pepper, black","directions":"Preheat oven to 400o F. Pierce potatoes several times with fork; bake until
tender, about 45 minutes.
When cool enough to handle, peel and halve potato.
lengthwise; discard skins and coarsely chop pulp.
In medium bowl, combine.
pulp, yogurt, parsley, rosemary, salt and pepper, mashing and whipping with
potato masher or spoon until smooth.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/28325/herbed-sweet-white-mashed-potatoes"},{"id":"28319","title":"Crescia (Onion Flavoured Focaccia From Le Marche)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
onions, raw
oil, olive, salad or cooking
salt, table","directions":"Stir the yeast into a small bowl and let proof for 10 minutes.
Stir in the rest of the water and oil.
Whisk in 2 cups of the flour and stir until smooth.
Add salt and the rest of the flour, 1 cup at a time.
Knead for 8 to 10 minutes until soft and velvety.
Place in a lightly oiled bowl, cover and let rise until doubled.
While the dough is rising, prepare the topping.
Warm the olive oil over low heat and saute the onions for about 20 minutes.
Cool to room temperature.
Cut the dough into 2 pieces, one twice as large as the other.
Shape the smaller one to fit an oiled 10 inch round pie plate and the larger one to fit an oiled 10 1/2 X 10 1/2 inch baking sheet.
Cover and let rise for 45 minutes until bubbles appear in the dough but it has not quite doubled.
Heat the oven to 400F (200C) for 30 minutes before baking.
Sprinkle the onions over the dough and drizzle with olive oil and finish with the salt.
Bake for 25 minutes until the onions are golden.
Cool on wire racks.
VARIATION: Crescia al Rosmarino.
Substitute 2 tablespoons finely chopped rosemary for the onions.","url":"https://recipe.bluelayer.org/recipe/28319/crescia-onion-flavoured-focaccia-from-le-marche"},{"id":"28317","title":"Buscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350 degrees Fahrenheit.
Mix together ingredients in a bowl.
knead for ten minutes.
use an ice cream scoop to pull apart pies of dough and place on a greased baking sheet.
Bake in the oven for 10-12 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/28317/buscuits"},{"id":"28314","title":"Versatile Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, buttermilk, fluid, cultured, lowfat
soup, chicken broth or bouillon, dry
spices, oregano, dried
wheat flour, white, all-purpose, unenriched
spices, paprika
butter, without salt","directions":"Mix the buttermilk, bouillon, and oregano in a bowl.
Let set 10 minutes to blend flavors.
Put chicken in a large bowl and pour buttermilk mixture over the chicken.
Let set 30 minutes to blend flavors.
Mix flour and paprika in a plastic bag.
Add chicken, one or two pieces at a time, to coat.
Place coated chicken in a 9x13 pan.
Drizzle melted butter over the chicken.
Bake at 350 degrees for one hour, or until golden brown.
To fry chicken, omit the butter, and fry in oil until brown.","url":"https://recipe.bluelayer.org/recipe/28314/versatile-chicken"},{"id":"28309","title":"Reuben Pizza","ingredients":"house of pasta, pizza dough,
cheese, parmesan, hard
corn, sweet, white, raw
sauerkraut, canned, solids and liquids
oil, olive, salad or cooking","directions":"Cut Pizza Dough in half.
Form one piece in to a round disk / or square.
Use a floured rolling pin or stretch with your hands.
Place disk of dough on a parchment lined pan or greased pizza pan.
Sprinkle half the cheese on top, leaving a 1inch boarder around the edges Next top with the meat, then the drained kraut.
Top with the remaining cheese.
Roll out the second piece of dough and place on top over the filling.
Tightly crimp together the edges to seal.
Brush the top with olive oil .
Bake on lower third of oven at 450 degrees for 20-25 mins .
Cut Pizza into slices.
Dip in thousand Island Dressing.
Yummmm!","url":"https://recipe.bluelayer.org/recipe/28309/reuben-pizza"},{"id":"28306","title":"Quicker Cinnamon Buns","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, brown
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
vanilla extract
cheese, parmesan, hard
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
salt, table
sugars, granulated","directions":"FOR THE FILLING: Combine brown sugar, granulated sugar, cinnamon, and salt in bowl.
Stir in melted butter and vanilla until mixture resembles wet sand; set aside.
FOR THE DOUGH: Grease dark 9-inch round cake pan, line with parchment paper, and grease parchment.
Pour 1/4 cup milk in small bowl and microwave until 110 degrees, 15 to 20 seconds.
Stir in yeast and 1 teaspoon sugar and let sit until mixture is bubbly, about 5 minutes.
Whisk flour, baking powder, salt, and remaining 5 teaspoons sugar together in large bowl.
Stir in 2 tablespoons butter, yeast mixture, and remaining 1 cup milk until dough forms (dough will be sticky).
Transfer dough to well-floured counter and knead until smooth ball forms, about 2 minutes.
Roll dough into 12 by 9-inch rectangle, with long side parallel to counter edge.
Brush dough all over with 2 tablespoons butter, leaving 1/2-inch border on far edge.
Sprinkle dough evenly with filling, then press filling firmly into dough.
Using bench scraper or metal spatula, loosen dough from counter.
Roll dough away from you into tight log and pinch seam to seal.
Roll log seam side down and cut into 8 equal pieces.
Stand buns on end and gently re-form ends that were pinched during cutting.
Place 1 bun in center of prepared pan and others around perimeter of pan, seam sides facing inches Brush tops of buns with remaining 2 tablespoons butter.
Cover buns loosely with plastic wrap and let rise for 30 minutes.
Adjust oven rack to middle position and heat oven to 350 degrees.
Discard plastic and bake buns until edges are well browned, 23 to 25 minutes.
Loosen buns from sides of pan with paring knife and let cool for 5 minutes.
Invert large plate over cake pan.
Using potholders, flip plate and pan upside down; remove pan and parchment.
Reinvert buns onto wire rack, set wire rack inside parchment-lined rimmed baking sheet, and let cool for 5 minutes.
FOR THE GLAZE: Place cream cheese in large bowl and whisk in butter, milk, vanilla, and salt until smooth.
Whisk in sugar until smooth.
Pour glaze evenly over tops of buns, spreading with spatula to cover.
Serve.","url":"https://recipe.bluelayer.org/recipe/28306/quicker-cinnamon-buns"},{"id":"28302","title":"Apple Pie-Topsy Turvy","ingredients":"sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
syrups, corn, light
nuts, pecans
spices, pumpkin pie spice
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
apples, raw, with skin","directions":"In 9 inch pie pan, combine brown sugar, marg.
and corn syrup; spread evenly over bottom of pan.
Arrange pecans over mixture in pan.
Prepare pie crust according to package directions for two crust pie; place bottom crust over mixture in pan.
Heat oven to 425 degrees F. In small bowl, combine sugar, 2 T. flour and cinnamon; mix well.
Arrange half of apple slices in pie crust-lined pan; sprinkle with half of sugar mixture.
Repeat with remaining apple slices and sugar mixture.
Top with second crust; seal and flute.
Cut slits in several places.
Bake at 425 degrees F. for 8 min.
or until apples are tender and crust is golden brown.
Loosen edge of pie; carefully invert onto serving place.
Serve warm or cold with whipped cream.","url":"https://recipe.bluelayer.org/recipe/28302/apple-pie-topsy-turvy"},{"id":"28294","title":"Mini Blackberry Crumbles","ingredients":"blackberries, raw
sugars, granulated
cornstarch
water, bottled, generic
lemon juice, raw
oats
salt, table
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Note: I used six 4.9 mini pie plates for this recipe.
Preheat oven to 375 F. Divide the blackberries evenly into the 6 mini pie plates and place on a rimmed sheet pan (I used a 10x15 jelly roll pan).
In a small bowl, mix together the sugar, cornstarch, water, and lemon juice; pour evenly over the berries.
In a medium bowl, whisk together the oats, salt, cinnamon, flour, and brown sugar until well combined.
Use a pastry cutter or two knives to cut the butter into the oat mixture until it resembles pea-size crumbs; distribute evenly over the berries.
Bake on the center rack of the preheated oven for about 15-20 minutes or until the juices are bubbling and the crumb topping is golden brown.
Serving suggestions: add a drizzle of heavy cream, a dollop of whipped cream, or a scoop of vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/28294/mini-blackberry-crumbles"},{"id":"28288","title":"Peanut Butter Crispies II","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, granulated
peanut butter, smooth style, without salt
syrups, corn, light
butter, without salt","directions":"In a medium sauce pan, mix together sugar, peanut butter, and corn syrup.
Be careful not to let it burn, or it will ruin the recipe.
Stir mixture until well melted.
Remove pan from heat.
Combine warm peanut butter mixture with crisp rice cereal.
Grease well a 9 x 13 inch pan with butter or margarine.
Spread mixture in pan.
Allow to cool.
When mixture is no longer sticky to the touch, cut into bars.","url":"https://recipe.bluelayer.org/recipe/28288/peanut-butter-crispies-ii"},{"id":"28250","title":"Easy Parmesan Baked Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
onions, raw
salt, table","directions":"Preheat oven to 350 degrees.
Rinse meat under water.
Lightly pat dry with paper towel.
Put seasonings in plastic bag.
Toss chicken pieces (a few at a time) until well covered.
Place on lightly greased pan.
Bake 45 min-1 hr in oven, depending on size of chicken.","url":"https://recipe.bluelayer.org/recipe/28250/easy-parmesan-baked-chicken"},{"id":"28248","title":"Peanut Butter Krispies","ingredients":"sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Bring corn and sugar to a boil, and remove from heat.
Stir in peanut butter until smooth.
Add rice krispies and stir to incorporate.
Dump into a 9x13 pan and press down.
Cut into squares, and enjoy!","url":"https://recipe.bluelayer.org/recipe/28248/peanut-butter-krispies"},{"id":"28247","title":"Basic Sweet Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift the flour, sugar and salt into a large bowl.
Add the butter and shortening.
Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs.
One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap.
Refrigerate for at least 30 minutes, and up to two days.","url":"https://recipe.bluelayer.org/recipe/28247/basic-sweet-pie-crust"},{"id":"28246","title":"Butter Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a large bowl, combine flour and salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in water, a tablespoon at a time, until mixture forms a ball.
Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate.
Place crust in pie plate.
Press the dough evenly into the bottom and sides of the pie plate.","url":"https://recipe.bluelayer.org/recipe/28246/butter-flaky-pie-crust"},{"id":"28241","title":"Southern Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 450 and adjust oven rack to center position.
In a large bowl, combine flour, baking powder, soda, and salt.
Cut in chilled shortening and butter until you have pieces the size of small peas.
Make a well in center of dry ingredients; pour in buttermilk.
With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together.
If necessary, add a few more teaspoons of buttermilk.
Transfer dough to a lightly floured board.
Pat out in a circle about 8 inches in diameter and 1/2-inch thick.
Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet.
Bake on center oven rack for about 10 to 12 minutes, until tops are browned.","url":"https://recipe.bluelayer.org/recipe/28241/southern-buttermilk-biscuits"},{"id":"28238","title":"Fish and Chips","ingredients":"sauce, fish, ready-to-serve
alcoholic beverage, beer, regular, all
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black","directions":"Combine all batter ingredients in a mixing bowl.
Cut the fillets into desired sized pieces.
Dust fillets with flour.
Dip the fillets in the batter.
Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown.
Don't crowd the fillets while frying.
Drain fillets on paper towels or brown paper bags from the grocery store.
Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).","url":"https://recipe.bluelayer.org/recipe/28238/fish-and-chips"},{"id":"28236","title":"Megan's Rice Krispie Treats Recipe","ingredients":"peanut butter, smooth style, without salt
syrups, corn, light
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In medium saucepan, combine peanut butter, corn syrup and sugar; cook over low heat till peanut butter is melted.
Stir off heat; stir in Rice Krispies till well-coated.
Press into foil lined 8 x 8 x 2 pan.","url":"https://recipe.bluelayer.org/recipe/28236/megans-rice-krispie-treats-recipe"},{"id":"28234","title":"Grilled Jumbo Stuffed Shrimp Wrapped in Bacon","ingredients":"bacon, meatless
crustaceans, shrimp, raw (not previously frozen)
cheese, goat, soft type
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw","directions":"place bacon in cooking tray & cook in oven at 350 degrees until bacon is half cooked....bacon must still be soft not hard..!!
!
in bowl combine goat cheese, cream cheese & finely chopped scallions...mix well
Shrimp must be peeled, cleaned & cut open in the center.
with spoon place teaspoon portion of cheese/scallion mix into the cut of the shrimp...wrap tight with piece of half cooked bacon & seal with a toothpick....(toothpick should be soaked in water for 20 minutes)
cook on grill until shrimp turn color & are done....should only take couple of minutes on each side on medium flame!
eat & enjoy while hot!!
!
* if desired you may add quarter teaspoon of cayenne pepper to cheese/scallion mix for lil spicy heat
served with a Wasabi Horseradish mustard & mayonnaise dipping sauce
& served with Raw Oysters on the half shell for an appetizer","url":"https://recipe.bluelayer.org/recipe/28234/grilled-jumbo-stuffed-shrimp-wrapped-in-bacon"},{"id":"28229","title":"Plain Wraps in the Bread Machine","ingredients":"water, bottled, generic
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Put ingredients into bowl of bread machine in the order indicated for your machine.
Process on dough cycle.
Divide dough into 8-10 pieces & let rest a few minutes to relax.
Roll and stretch each piece into 9-10\" circle, dusting with flour as needed to keep from sticking.
In nonstick pan over medium heat, lightly brown on each side, turning with tongs.
Each wrap should puff up slightly.
Stack and keep warm in 190 degree oven until all are done.
Prep time does not include dough prep in bread machine.","url":"https://recipe.bluelayer.org/recipe/28229/plain-wraps-in-the-bread-machine"},{"id":"28224","title":"White Barbecue Sauce Recipe","ingredients":"salad dressing, mayonnaise, regular
vinegar, cider
lemon juice, raw
spices, tarragon, dried
spices, pepper, black
salt, table
spices, pepper, red or cayenne","directions":"Combine all ingredients in a medium, nonreactive bowl and mix thoroughly.
Taste and season with more salt and pepper as needed.
Slather over grilled or smoked chicken, or fold cooked boneless pieces of chicken into the sauce for a chicken salad.","url":"https://recipe.bluelayer.org/recipe/28224/white-barbecue-sauce-recipe"},{"id":"28223","title":"Pane Pugliese (Italian Peasent Bread)","ingredients":"leavening agents, yeast, baker's, active dry
beverages, ovaltine, classic malt powder
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Dissolve the yeast and malt in the warm water and allow it to stand for approximately 5 to 10 minutes.
Add the additional water (1 cup at room temperature) to the dissolved yeast mixture.
Add the flour and salt to this mixture and continue to mix until the dough begins to hold together.
Knead the dough to a soft, smooth, and elastic consistency.
Place the dough in a lightly floured bowl, and cover the bowl with a cotton or linen towel.
Allow the dough to rise until double in volume (approximately 2 hours).
Gently turn the risen dough onto a flour dusted work surface.
Allow it to rest for 10 minutes.
Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour.
Cup your hands beneath the dough and delicately fold sections of it toward the center rolling it in quarter turns until it is round.
Turn the dough over and gently roll it on the work surface to firm its shape.
Turn the dough over once more and place it on the canvas or board with the smooth side down.
Cover it with a cotton or linen towel.
Allow the dough to rise until it is puffy (approximately 30 minutes).
Gently flatten the dough.
Ease your hands beneath the risen dough and turn it upside-down onto a lightly floured sheet of parchment paper.
Once again, ease your hands beneath the dough, this time stretching it gently from the center out.
Cover it with a cotton or linen towel.
Allow the dough to rise for an additional 30 minutes.
As the dough is rising, place a baking stone in the oven and set the temperature to 500F Allow the oven to heat for 30 minutes.
Lower the oven temperature to 450F Slide a bakers peel beneath the parchment paper.
Make a circular incision on the surface of the dough.
Slide the parchment paper from the peell onto the baking stone.
After 20 minutes, check the oven to see if the loaf is browning evenly.
If the loaf is not browning evenly, turn it around.
If it is browning too quickly, cover the loaf with aluminum foil.
Allow the loaf to bake until it is a deep golden color (approximately 30 more minutes).
Remove the bread from the oven and allow it to cool on a rack.","url":"https://recipe.bluelayer.org/recipe/28223/pane-pugliese-italian-peasent-bread"},{"id":"28221","title":"Low Fat Pie Crust - Coconut Crunch Pie Crust","ingredients":"nuts, almonds
sugars, granulated
egg substitute, powder
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place the cereal in the bowl of a food processor and process into fine crumbs.
Measure the crumbs; there should be 1 cup (225 ml) (Adjust the amount if necessary).
Return the crumbs to the food processor, add the sugar and process for a few seconds to mix well.
Add the egg substitute and process for about 20 seconds, or until the mixture is moist and crumbly.
Add the coconut and process for a few seconds, or just until well mixed.
Coat a 9-in.
pie pan with nonstick cooking spray and use the back of a spoon to press the mixture against the bottom and sides of the pan, forming an even crust (Periodically dip the spoon in sugar, if necessary, to prevent sticking).
Bake at 350 degrees (175 C.) for 10 minutes, or until the edges feel firm and dry.
Cool to room temperature before filling.","url":"https://recipe.bluelayer.org/recipe/28221/low-fat-pie-crust-coconut-crunch-pie-crust"},{"id":"28218","title":"40-Minute Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Preheat the oven to 200 degrees.
Once the oven reaches 200 degrees, set a timer for 10 minutes.
Using a 2-cup measuring cup, fill it with the warm water.
Sprinkle yeast over the warm water and give it a quick stir so that all of the yeast gets wet.
Be sure to wipe any yeast sticking to the spoon back into the water.
Let the yeast mixture sit for about 5 minutes.
Add bread flour and kosher salt to the large bowl of a stand mixure, and stir a few times to mix.
By this time, the yeast should have started to bloom or look fluffy on the surface of the water.
If not, give it another minute or two.
Add the olive oil into the yeast mixture, and stir it to combine a bit.
The oil wont completely mix with the water.
Turn the mixer on to a medium low setting and gradually pour the yeast and oil mixture into the flour.
Once all the liquid has been added, increase the mixer speed to medium and allow it to mix the dough for one minute.
The dough will be sticky but not gooey.
Pour a little blop (about 1 teaspoon) of olive oil into a large, oven safe bowl.
Take the dough from the mixing bowl, and roll it around in your hands to make a ball.
Put the dough ball into the oil of the other bowl.
Swirl the dough around in the oil, and turn it over to coat the dough completely.
By now, the oven should have been heated to 200 degrees for 10 minutes.
Turn off the oven.
Cover the bowl with the dough in it tightly with plastic wrap.
Place the bowl in the warm oven and close the door.
Now would be an excellent time to verify that you have turned the oven OFF.
Allow dough to rise in the warm oven, in its wrapped bowl for 40 minutes or until dough has doubled in bulk.
Setting a timer is a good idea here, too.
Once the dough has doubled in bulk, remove it from the oven.
Push down dough, and divide in half (or in 8 equal pieces, if you are making mini pizzas or calzones).
Roll pieces into a ball.
What to do from here:
Freeze for later: At this point, you can put the balls of dough into individual zippered freezer bags and freeze for later.
To use, place frozen dough into a large, oiled bowl.
Turn to coat.
Cover with plastic wrap and allow to thaw and rise on the counter for at least 8 hours or until doubled in bulk.
I usually do this first thing in the morning, then it is ready at dinner time.
Make pizza: Roll and/or stretch dough to cover a oiled baking sheet.
Top with sauce and/or the toppings of your choice.
We like to make one pizza brushed with olive oil, shredded cheese, and Italian seasoning, and one with leftover pasta sauce, shredded cheese and pepperoni.
Boring, but tasty.
If I am feeling sassy and want a grown-up pizza, I may put on shredded chicken, carmelized onions, and goat cheese.
Bake in a preheated 500-degree oven for 9-14 minutes, or until cheese is melted, and crust is golden brown.
Make calzone/stuffed pizza: Divide dough into 8 equal pieces, roll or stretch out into a 6-inch (or so) circle.
Pizza toppings make great fillings, just use less wet ingredients and more meat/veggies/cheese.
(Some ideas include browned sausage, cooked, diced potato, onion, and diced roasted red pepper.
Cheese and pepperoni.
Brie with thinly sliced apple and crumbled, cooked bacon.)
Heat filling and place 1/3 cup of warm filling of your choice onto one side of the round, leaving 1/4 inch around the edges.
Fold dough in half over the filling and press the edges to seal.
Then roll about 1/4 inch of the edge from the bottom over the top and press to seal.
Brush the top with olive oil.
Bake in a preheated 450-degree oven for 12-15 minutes or until golden brown.
Make focaccia bread: Roll and stretch dough onto a sheet pan.
Brush the top with olive oil.
Sprinkle with a hefty pinch of kosher salt and 1/2 teaspoon Italian seasoning.
Sprinkle with about 1 cup of freshly grated parmesan cheese.
You could also add a small amount of another topping, such as caramelized onions and crumbled goat cheese, or sliced black olives.
Bake in a preheated 450-degree oven for 12-18 minutes or until cheese is melted and bread is lightly browned.","url":"https://recipe.bluelayer.org/recipe/28218/40-minute-pizza-dough"},{"id":"28216","title":"Steak Marinade","ingredients":"soy sauce made from soy (tamari)
honey
vinegar, balsamic
spices, ginger, ground
spices, garlic powder
oil, olive, salad or cooking
beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled","directions":"In a blender or bowl combine soy sauce, honey, vinegar, ginger, garlic powder and oil.
Blend until well mixed.
Lay steak in a shallow glass or ceramic dish or a ziploc bag.
You may pierce flesh all over front and back with a fork, however I prefer not to pierce meat.
Pour marinade over steak, then turn and coat other side.
Cover and chill in the refrigerator 8 hours or overnight.
Preheat outdoor grill for high heat.
Place grate on highest level and brush lightly with oil.
Grill steak to desired doneness.","url":"https://recipe.bluelayer.org/recipe/28216/steak-marinade"},{"id":"28208","title":"Bacon Wrapped Dates","ingredients":"dates, deglet noor
cheese, gruyere
bacon, meatless","directions":"Preheat the oven to 350 degrees F. 2.
Line a rimmed baking sheet with aluminum foil, and place a cooling rack on top.
(for drainage) 3.
Cut cheese into small pieces, about the size of pencil erasers (about 1/4 inch by 1/2 inch) or small enough to fit inside of dates.
Stuff a piece of cheese into the larger hole of the pitted date.
Try to push the cheese toward the center of the date, without splitting the date.
Repeat with the remaining dates; set aside.
Cut bacon slices into thirds, or long enough to wrap stuffed dates with a slight overlap.
Wrap one slice of bacon around the the stuffed dates one time, being sure that the ends overlap slightly.
Place the bacon wrapped date, overlap side down, on the rack in the baking sheet.
Repeat with the remaining stuffed dates.
Bake at 350 degrees (F) until bacon is done to your liking.
About 15-20 minutes for most people.
I like my bacon super crisp, so I bake them for almost 30 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/28208/bacon-wrapped-dates"},{"id":"28205","title":"Roasted Garlic Paste","ingredients":"spices, garlic powder
oil, olive, salad or cooking
salt, table","directions":"Preheat the oven to 400F.
Make a packet out of a piece of foil by folding it in half, then making small folds along two of the open edges.
Add the garlic, salt and oil to the packet.
Fold the open side a few times to seal.
Bake until the garlic is very soft and golden brown.
In my oven, this takes about an hour.
Once the garlic is done, remove from the oven and let cool slightly.
Place garlic in the food processor, and process until it is a smooth paste.
Place in a seal-able container and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/28205/roasted-garlic-paste"},{"id":"28194","title":"Candied Almonds","ingredients":"nuts, almonds
sugars, granulated
water, bottled, generic
spices, cinnamon, ground","directions":"Line a cookie sheet with a greased piece of foil.
In a skillet, mix together all ingredients and boil over a high flame, stirring constantly, until the sugar crystallizes.
Spread the mixture on the cookie tray, separating it into individual sugar-coated almonds.
Cool.","url":"https://recipe.bluelayer.org/recipe/28194/candied-almonds"},{"id":"28182","title":"Handmade Gyoza Skins","ingredients":"wheat flour, white, cake, enriched
water, bottled, generic","directions":"Put the flour in a bowl and drizzle in the hot water.
Mix with chopsticks.
When the dough is crumbly, knead it together in the bowl.
Take the dough out of the bowl onto a working surface and knead well until it's smooth.
Roll the dough into a sausage, and cut into 7 pieces.
Roll out each piece into a circle, turning it as you roll.","url":"https://recipe.bluelayer.org/recipe/28182/handmade-gyoza-skins"},{"id":"28177","title":"Rough Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift fry ingredients together into a large, chilled mixing bowl.
Add cold butter and lard pieces, and working quickly, rub flour and fat together until the texture of coarse meal.
If you prefer, you can use a pastry blender or knives.
You may also use a mixer or food processor, but take great care not to overmix or overprocess.
Add 4 Tbsp icy cold water and quickly blend into flour mixture.
Gather all the dough and crumbs up into a ball.
If it is too crumbly and will not hold together, add up to 2 Tbsp more icy cold water, 1 tsp at a time, until it holds together.
Lightly dust pastry with flour, wrap in wax paper, and chill for 30 minutes.
Place pastry on lightly floured board and gently press into a rectangle about 1 inch thick.
Dust flour underneath and on top of pastry.
Roll out into a rectangle about 21x6 inches.
Fold into thirds to form a three-layer rectangle about x6 inches.
Turn pastry 1/4 turn, dusting underneath with flour if needed.
Roll out again into a 21x6 inch rectangle, and again fold into thirds.
Repeat two more times, turning a quarter turn before rolling out each time and ending with the pastry folded into a 7x6 inch packet.
Wrap tightly in wax paper, foil, or a freezer bag and refrigerate for at least 1 hour and up to 3-4 days.","url":"https://recipe.bluelayer.org/recipe/28177/rough-puff-pastry"},{"id":"28176","title":"Onion and Poppy Seed Focaccia","ingredients":"oil, olive, salad or cooking
onions, raw
wheat flours, bread, unenriched
cheese, parmesan, hard
spices, poppy seed","directions":"Preheat oven to 400F.
Oil baking sheet.
Heat 1 tablespoon oil in medium skillet over medium heat.
Add onion and saute until golden, about 7 minutes.
Cool.
Place dough on floured surface.
Fold dough in half.
Using rolling pin, roll out dough to 10x8-inch rectangle.
Transfer to prepared baking sheet.
Drizzle 1 tablespoon oil over dough.
Spread onion atop dough.
Sprinkle with Parmesan and poppy seeds; sprinkle lightly with salt.
Bake until bread is golden, about 18 minutes.
Cut into pieces and serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/28176/onion-and-poppy-seed-focaccia"},{"id":"28144","title":"Almond Meringue Torte with Lemon and Strawberry Filling","ingredients":"sugars, granulated
nuts, almonds
cornstarch
egg, white, raw, fresh
salt, table
sugars, granulated
egg, white, raw, fresh
salt, table
butter, without salt
lemon juice, raw
cream, whipped, cream topping, pressurized
goji berries, dried
nuts, almonds","directions":"Position racks in top third and bottom third of oven and preheat to 300F.
Using 9-inch tart pan bottom as guide, trace a circle on each of 2 sheets of parchment paper.
Place papers, marked side down, on baking sheets.
Blend 1/4 cup sugar, whole almonds and cornstarch in processor until nuts are finely ground.
{Step One} Using electric mixer, beat egg whites and salt in large bowl until soft peaks form.
Add remaining 3/4 cup sugar by tablespoonfuls, beating until meringue is stiff and glossy.
Fold almond mixture into meringue.
{Step Two} Spoon meringue into large pastry bag fitted with 1/2-inch-diameter plain tip.
{Step Three} Starting in center of 1 circle marked on parchment and holding tip just above paper, pipe meringue in continuous spiral to fill circle completely.
Repeat with remaining circle and meringue, forming 2 rounds.
Bake meringues until pale golden and just firm to touch, about 30 minutes, switching position of pans after 20 minutes.
Cool on pans on racks.
Combine sugar, egg whites and salt in large stainless steel bowl.
Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer registers 135F, about 5 minutes; remove from over water.
Using electric mixer, beat until firm peaks form and mixture is completely cool, about 6 minutes.
Beat in butter, 1 piece at a time.
Gradually beat in lemon juice.
(If buttercream appears curdled, place bowl over low heat for several seconds.
Remove from heat; beat until smooth.
Repeat warming and beating as necessary.)
Whisk cream to firm peaks; whisk into buttercream.
Peel parchment off meringues.
Using 9-inch tart pan bottom as guide, trim meringues.
Place dabs of buttercream on tart pan bottom; top with 1 meringue.
Spread 3/4 cup buttercream over meringue; top with strawberry slices.
Spread 3/4 cup buttercream over berry slices.
Top with second meringue.
Spread remaining buttercream over top and sides of torte.
Press sliced almonds into buttercream.
(Can be prepared 1 day ahead.
Cover and refrigerate.
Let stand at room temperature 30 minutes before continuing.)
Cut reserved whole strawberries into quarters.
Arrange atop torte.","url":"https://recipe.bluelayer.org/recipe/28144/almond-meringue-torte-with-lemon-and-strawberry-filling"},{"id":"28138","title":"Lemon Mustard Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
mustard, prepared, yellow
lemon juice, raw
spices, pepper, black
spices, basil, dried
spices, pepper, red or cayenne","directions":"Skin chicken.
Place chicken pieces,bone side up on unheated rack of a broiler pan.
Broil 4-5 inches from the heat,about 20 minutes or until light brown.
Meanwhile in a bowl stir together oil,mustard,lemon juice,lemon pepper seasoning,oregano and red pepper.
Brush mustard mixture onto chicken.
Turn chicken,brush with remaning mixture.
Broil for 5-15 minutes more or until chicken is no longer pink.","url":"https://recipe.bluelayer.org/recipe/28138/lemon-mustard-chicken"},{"id":"28128","title":"Our Favorite Pie Crust Recipe-How to Make a Tender Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
shortening, vegetable, household, composite
vinegar, distilled
water, bottled, generic","directions":"For a flaky, tender crust (as opposed to one thats harder, mealy, and more cookie-like), the following works well.
Whisk together all of the dry ingredients, reserving a few tablespoons of the flour.
Cut in half of the fat, working the mixture until its mealy and crumbly.
Place the reserved flour on your work surface, and coat the remaining fat with the flour.
Use a rolling pin or the heel of your hand to flatten the fat till its about 1/2-inch thick.
Break this flour-coated fat into 1-inch pieces, and mix it into the dough, just till its evenly distributed; some of the pieces of flour-coated fat should break into smaller pieces.
Sprinkle the liquid(s) over the dough while tossing with a fork.
Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
Flatten the dough into a disk and wrap it in plastic wrap or waxed paper.
Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
Flour your work surface and roll the dough into a 12 x 9-inch (approximately) rectangle.
(If it isnt holding together well, sprinkle it lightly with a couple of teaspoons of water.
Fold the dough into thirds (like a letter), then fold it into thirds the opposite way, to form a rough square.
Wrap it well and refrigerate again.
).
When youre \"ready to roll,\" remove the dough from the fridge.
If the dough is made with all lard and/or vegetable shortening, youll be able to work with it directly from the refrigerator.
A dough made with all butter will need to warm slightly (10 to 15 minutes) before rolling, as butter becomes brittle when its refrigerated.
Dough made with a combination of butter and shortening should rest for about 5 minutes at room temperature before rolling.
Roll the dough to the size needed (about 13 inches for a 9-inch pie).
Fill and bake as directed in your recipe.
Note: in this particular recipe, cut all of the lard or vegetable shortening into the flour, then coat the butter with flour before adding it to the dough.","url":"https://recipe.bluelayer.org/recipe/28128/our-favorite-pie-crust-recipe-how-to-make-a-tender-pie-crust"},{"id":"28122","title":"Easy As Pie 10-Minute No-Rise Thin-Crust Pizza Dough","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
oil, olive, salad or cooking
salt, table","directions":"Proof the yeast in the warm water with the honey or sugar for 8-10 minutes or until foamy.
Add the remaining ingredients together and knead well, about 2-5 minutes.
If the dough seems a little sticky, dust your hands with some flour and knead again.
Grease a pizza pan or pie pan with cooking spray, and place the dough into it-- entire thing if a 12\" pie, or half for an 8\" or 9\" pan.
I prefer to bake these crusts ahead of time-- but if you want to eat it now, you can put the sauce, cheese, toppings, etc.
on it and use the same baking instructions.
Bake at 500F for 8-12 minutes or until the edges are nice and brown.","url":"https://recipe.bluelayer.org/recipe/28122/easy-as-pie-10-minute-no-rise-thin-crust-pizza-dough"},{"id":"28118","title":"Maple Cashew Brittle","ingredients":"sugars, brown
syrup, maple, canadian
butter, without salt
nuts, cashew nuts, raw
leavening agents, baking soda","directions":"Butter large baking sheet; set aside.
Combine brown sugar and syrup in 2 quart heavy saucepan.
Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture comes to a full boil [4 to 9 minutes].
Add butter; continue cooking, stirring occasionally, until candy thermometer reaches 300 or small amount of mixture dropped into ice water forms a hard brittle strand [10 to 18 minutes].
Remove from heat; stir in cashews and baking soda.
Immediately pour mixture onto prepared baking sheet, spreading evenly to 1/8 to 1/4 inch thickness.
Cool completely.
Break into pieces.
Store in container with tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/28118/maple-cashew-brittle"},{"id":"28116","title":"Dark Chocolate Plastique","ingredients":"spartan, real semi-sweet chocolate baking chips,
syrups, corn, light","directions":"Melt the chocolate in a stainless steel bowl over a pan of simmering water.
Once the chocolate is melted, stir in the corn syrup.
Remove from the heat and allow the mixture to come to room temperature, stirring occasionally.
The chocolate plastique should come together with the consistency of a pie dough or a slightly melted Tootsie Roll, and it will become more flexible as you work with it.
Roll it out on a work surface covered with parchment paper.
Roll it thin (about 1/4 inch) in order to cut designs with cookie cutters.
Store the remaining chocolate plastique covered at room temperature or in the freezer in a tightly wrapped sealable plastic freezer bag.","url":"https://recipe.bluelayer.org/recipe/28116/dark-chocolate-plastique"},{"id":"28107","title":"Strawberry and Almond Crumble","ingredients":"strawberries, raw
sugars, powdered
nuts, almonds
vanilla extract
butter, without salt
nuts, almonds
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 390 degrees farenheit.
use an ovenproof pie dish that can hold 1.25 litres.
Put strawberries into your pie dish and sprinkle over them the almonds, sugar and vanilla extract.
mix with hands a couple of times to combine the ingredients.
For the crumble topping put in the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers.
when your finished it should resemble rough, pale oatmeal.
Stir in the flaked almonds and sugar with a fork.
Tip topping over strawberry mix in an even layer and giving a bit of a press at the edges of the dish.
Bake for 30 min or until golden.","url":"https://recipe.bluelayer.org/recipe/28107/strawberry-and-almond-crumble"},{"id":"28104","title":"Orange-Spiced Sweet Potato Casserole","ingredients":"spices, cinnamon, ground
butter, without salt
butter, without salt
salt, table
nuts, pecans
orange juice, raw
sugars, brown
wheat flour, white, all-purpose, unenriched
sweet potato, raw, unprepared
spices, cumin seed
sugars, brown
orange juice, raw","directions":"Preheat oven to 400 degrees F.
Wash and dry potatoes.
Pierce potatoes in several places with a fork.
Bake potatoes 1 hour or until tender.
Cool.
Peel potatoes, place in large bowl, and mash.
Stir in orange peel, orange juice, 2 tablespoons margarine or butter, 2 tablespoons brown sugar, cinnamon, cumin, and salt; mix well.
Spoon into lightly greased 10x6-inch baking dish.
Combine pecans, flour, 1 tablespoon brown sugar, and 1 tablespoon margarine or butter; mix well.
Sprinkle evenly over potatoes.
Bake 30 to 35 minutes or until hot.
Let stand 5 minutes.","url":"https://recipe.bluelayer.org/recipe/28104/orange-spiced-sweet-potato-casserole"},{"id":"28100","title":"Baked Dijon Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
mustard, prepared, yellow
lemon juice, raw
spices, garlic powder
spices, pepper, black","directions":"Preheat oven to 375 degrees F.
Rinse chicken and pat dry.
In a small bowl, stir together remaining ingredients.
Arrange chicken or turkey in a single layer in a glass baking dish.
Spread mustard mixture over the top of each piece.
Bake, uncovered, 15 to 20 minutes, or until chicken or turkey is tender and no longer pink.","url":"https://recipe.bluelayer.org/recipe/28100/baked-dijon-chicken"},{"id":"28095","title":"Perfect Blueberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
cornstarch
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
lemon juice, raw
butter, without salt","directions":"Crust:.
Into a 9-inch pie plate, sift together the flour, sugar, and the salt.
In a glass measuring cup, whisk together 1/2 cup salad oil and 3 tablespoons milk with a fork.
Pour that over the flour mixture in pie plate and mix with a fork until all flour is evenly dampened.
If it is still too dry to work with your hands, mix a little more oil with a little milk and add to flour mixture.
With your hands press the dough evenly against the bottom and up the sides of the pie pan, allowing the excess to fall on the counter.
(This will be the top crumble crust and is about 1/3 of the total crust mixture.)
Sweep it into your hand and reserve in a small bowl.
Crimp the edges of the bottom crust or use a fork dipped in milk to flatten the crust along the rim.
Berry pie filling:.
Preheat the oven to 350 degrees F.
To the washed berries add cornstarch, sugar, cinnamon, and freshly grated nutmeg.
Stir gently.
Place the berry mixture in the bottom crust and sprinkle lemon juice over it.
Then with an ordinary teaspoon, place little 1/2 teaspoons soft butter evenly over the top of the berry filling.
Crumble the reserved crust on top of the pie.
Bake for 45 to 50 minutes.
Check it after 30 minutes.
If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown.
Serve with vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/28095/perfect-blueberry-pie"},{"id":"28079","title":"Alternative to Lemon Meringue Topping","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
cream, whipped, cream topping, pressurized","directions":"Combine milk and pudding mix.
Set aside.
Whip whipping cream in seperate bowl until thickened.
Mix the one cup of whipping cream into the pudding mixture.
Put on top of lemon pie.
Chill for a little while.
Enjoy!
:).","url":"https://recipe.bluelayer.org/recipe/28079/alternative-to-lemon-meringue-topping"},{"id":"28074","title":"Herbed Butter","ingredients":"spices, basil, dried","directions":"Soften the butter at room temperature, or microwave for about 10 seconds.
With a flexible spatula, mix in the flavor ingredients.
Use the spatula to form the butter into a log on a piece of aluminum foil, plastic wrap, or waxed paper.
Wrap the log and close tightly.
Refrigerate or freeze.
For the best flavor protection, place the wrapped butter log in a labeled and dated plastic storage bag.
Well-wrapped Flavored Butters will keep in the refrigerator for about 2 weeks and in the freezer for 6 months.
To use frozen butter, unwrap and slice off as much as you need.
It may crumble if cut immediately out of the freezer, but it will slice cleanly after a few minutes at room temperature.","url":"https://recipe.bluelayer.org/recipe/28074/herbed-butter"},{"id":"28067","title":"Rhonda's Canned Apple Pie Filling","ingredients":"apples, raw, with skin
honey
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
water, bottled, generic
lemon juice, raw","directions":"In a large pan, mix honey, cornstarch, cinnamon and nutmeg.
Add salt and water and mix well.
Bring to a boil and cook until thick and bubbly.
Remove from heat and add lemon juice.
Sterilize canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples.
Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
Fill jars with hot syrup, and gently remove air bubbles with a rubber spatula or the handle of a wooden spoon.
Put lids on and process in a water bath canner for 20 minutes.
Remember to add additional time at altitude.","url":"https://recipe.bluelayer.org/recipe/28067/rhondas-canned-apple-pie-filling"},{"id":"28066","title":"Bittersweet Chocolate Glaze","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
vanilla extract","directions":"Place the chocolate in the bowl of a food processor and process just until finely ground (leave the chocolate in the processor).
In a small saucepan, bring the cream to a boil.
Remove from the heat and add the chocolate to the pan.
Stir until the chocolate is completely melted and the glaze is smooth.
Stir in the vanilla extract.
Transfer the glaze to a small bowl; cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
To glaze a cake, place the cake on the wire rack over a wax-paper- or foil-lined baking sheet.
Slowly pour the glaze over the top of the cake, letting it drip down the sides.
Let glaze set for about 30 minutes before slicing the cake.","url":"https://recipe.bluelayer.org/recipe/28066/bittersweet-chocolate-glaze"},{"id":"28052","title":"Easiest Peanut Butter Fudge, Ever!","ingredients":"peanut butter, smooth style, without salt
butter, salted
sugars, granulated
vanilla extract","directions":"Grease a 9x15 pyrex dish.
Cover bottom with wax paper.
Put peanut butter and butter in a large microwavable bowl.
Do Not Cover!
I used a large glass casserole dish and that seemed to work perfectly.
Microwave on high for 2 minutes.
Remove from microwave.
Stir to combine.
Return to microwave for another 2 minutes on high.
Remove from microwave.
Add the vanilla extract to the mixture and stir to combine.
Add the powdered sugar and stir combine.
You are done stirring once the mixture appears evenly combined.
Pour the mixture into the prepared dish.
Use a second sheet of wax paper to cover the fudge and smooth the top.
Place in the fridge to cool.
Once cool, discard the wax paper cover and cut into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/28052/easiest-peanut-butter-fudge-ever"},{"id":"28051","title":"Crusty, Pillowy Buttermilk Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450 F. Mix the flour, baking powder, baking soda, cream of tartar and salt in a medium bowl.
Add the butter and break it up with your fingers until it is in small chunks or flakes.
Stir in the buttermilk briefly, just to combine.
Portion out the dough into 8 equal pieces and form each into a ball.
Place them evenly spread out on a cookie sheet covered with parchment paper.
Bake for about 10 minutes or until the rolls are browned on the outside.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/28051/crusty-pillowy-buttermilk-rolls"},{"id":"28044","title":"Pao De Milho ( Portuguese Cornbread )","ingredients":"cornmeal, degermed, unenriched, yellow
salt, table
water, bottled, generic
sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw","directions":"Please note that the corn flour in this recipe is NOT cornstarch; you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.
In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.
Let this cool until mixture is lukewarm (should take about 10 minutes).
Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast; let stand for 10 minutes.
Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.
A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water; blend this mixture well, until completely combined.
Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended; this will likely take about 10 minutes.
If you need to -- and only if you NEED to -- add a bit more flour; you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.
When smooth and elastic, gather the dough into a ball.
Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.
Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven -- not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.
Now punch down the dough and shape it into either one round loaf or two small ones; have ready a well greased baking sheet or a well greased pie plate.
Roll the loaf (loaves) in corn flour until well covered, then, if you've made the two small loaves, place on baking sheet, or if you've prepared just the one large loaf, place on pie plate.
Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.
Sprinkle with additional corn flour just before baking.
Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom; they should be golden brown and crusty on top.
Transfer to wire racks and wait impatiently for them to cool.","url":"https://recipe.bluelayer.org/recipe/28044/pao-de-milho-portuguese-cornbread"},{"id":"28041","title":"Loaded Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, granulated
oil, corn, peanut, and olive
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"In a glass mixing bowl, melt butter in the microwave.
Whisk or beat into peanut butter.
Carefully add powdered sugar a little at a time until combined.
Stir in the peanuts and rice crispies.
Once all ingredients are combined, place the bowl in the fridge for about a half hour to chill.
Remove chilled mixture from fridge and using a small ice cream scoop, scoop out balls of peanut butter onto a cookie sheet lined with wax paper.
Place tray in freezer to set an additional 30 minutes.
After balls have chilled about 25 minutes, break up your chocolate in a microwave safe bowl and melt at full power in the microwave stirring after 30 seconds and then every fifteen seconds until melted and smooth.
Should take 1 - 1.5 minutes.
Remove pan from freezer and dip each peanut butter ball into the melted chocolate coating completely.
Place the coated ball back on the tray and continue with each one.
Once the tray of peanut butter balls are covered, place the tray back into the fridge for a couple minutes for the chocolate to set.","url":"https://recipe.bluelayer.org/recipe/28041/loaded-peanut-butter-balls"},{"id":"28037","title":"Blueberry Pie Oatmeal Parfaits with Brulee Topping","ingredients":"blueberries, raw
water, bottled, generic
sugars, brown
orange juice, raw
spices, cinnamon, ground
vanilla extract
oats
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
salt, table
nuts, pecans
sugars, granulated","directions":"For the blueberry sauce: In a small saucepan add all of the ingredients for the blueberry sauce.Bring the ingredients to a boil.
Give the blueberries a quick mash with a potato masher and then turn the heat down to low so that the sauce is simmering.
Let the sauce simmer for about 10 minutes.
For the oatmeal: In a medium sized saucepan add all of the oatmeal ingredients and bring the oatmeal to a boil.
Turn the heat down to medium low and let the oats simmer for about 3 minutes or until they are thickened.
Turn the heat off and cover the oatmeal with a lid for another 3 minutes.
For the assembly: In two (oven/broiler-safe) 8-ounce canning jars, glasses, or bowls, start with a spoonful of the blueberry sauce on the bottom.
Add a tablespoon of the chopped pecans on top of the blueberry sauce.
Add a quarter of the oatmeal mixture to each parfait.
Repeat this process once more ending with the oatmeal on top.
Sprinkle the top of each parfait with a teaspoon of sugar.
Using a kitchen blow torch or setting your oven to broil, brulee the tops of the parfaits until they are golden brown and crisp.","url":"https://recipe.bluelayer.org/recipe/28037/blueberry-pie-oatmeal-parfaits-with-brulee-topping"},{"id":"28023","title":"Strawberry Coulis Sauce","ingredients":"strawberries, raw
lemon juice, raw
sugars, granulated
water, bottled, generic","directions":"In a medium large saucepan bring water and sugar to a boil and cook until mixture is clear, about to 2 minutes
Add sliced strawberries and lemon juice and cook at a simmer until soft about 3 to 5 minutes.
Remove from heat and cool 5 minutes.blend in a food processor or blender until smooth.
Strain through a fine mesh strainer to remove seeds for a smooth sauce.
Chill until cold.
This sauce will keep refrigerated 5 days.
It freezes very well for longer storing.
Serve as a dessert sauce on ice cream, pies, cakes, tarts, brownies, cheese cakes, cupcakes, mix it in milk and shakes and drinks.
Stir it into oatmeal or cereal as well!","url":"https://recipe.bluelayer.org/recipe/28023/strawberry-coulis-sauce"},{"id":"28007","title":"Guinness Cheddar Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, cheddar
butter, without salt
alcoholic beverage, beer, regular, all
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 450 degrees F, and prepare a sheet pan with a Silpat or a sheet of parchment paper.
In the bowl of a food processor, combine the flour, salt and baking powder.
Add the cheddar cheese and pulse together.
Cut in the butter until you have a coarse crumb.
Add the beer and pulse until you have a uniform dough.
Transfer the dough to a lightly floured surface and pat into a rectangle.
Cut the dough into 8 pieces.
Place the biscuits on the baking sheet and lightly brush them with a little milk.
Bake the biscuits for 10 minutes at 450 degrees F. Serve immediately!","url":"https://recipe.bluelayer.org/recipe/28007/guinness-cheddar-biscuits"},{"id":"28004","title":"Pumpkin Ravioli","ingredients":"cheese, ricotta, whole milk
pumpkin, raw
salt, table
spinach, raw
tomatoes, red, ripe, raw, year round average
oil, olive, salad or cooking
spices, nutmeg, ground","directions":"Mix cheese pumpkin, nutmeg and salt.
Use wonton wrappers for pasta, 4\" x 4\" is standard size.
Layer 1 4\" piece on lightly floured surface
While making keep unused pasta moist with tea towel so it is easy to work with.
Place 1 1 /2 tsp pumpkin mixture in center and top with another 4\" piece.
Seal with pasta wheel or a fork, allow to dry on towel 20 min turning once.
Boil in plenty of salted water (about 1/2 tsp) about 3 -4 minutes.
Remove carefully and place drained pasta in serving bowls or plates.
Top with your favourite sauce I like a white sauce mixed with diced tomatoes and fresh basil.
You will have extra filing which can be used again or frozen depending on how many you are making.
Serve with salad.","url":"https://recipe.bluelayer.org/recipe/28004/pumpkin-ravioli"},{"id":"27989","title":"Nectarine and Cream Cobbler","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
nectarines, raw
sugars, brown","directions":"Preheat the oven to 350 degrees F.
Melt the butter in a medium saute pan set over medium high heat until it bubbles and turns a nut brown color.
Watch the butter closely, as it can go from browned to burnt in just a few seconds.
The butter will have all sorts of browned bits in it.
Thats good!
Pour the butter into an 8-inch or 9-inch square baking dish.
Do not try a pie baking dish.
I did.
Overflow!
In a medium bowl, stir together the granulated sugar, flour, baking powder and spices.
Add milk and stir.
Pour the mixture on top of the melted butter.
Heres the hard part: do not stir!
Without mixing, arrange the fruit evenly over the top of the batter.
Sprinkle with brown sugar.
Bake the cobbler for 40 to 45 minutes, until the top turns golden brown.
Amazingly, the batter will migrate from the bottom of the pan to cover the fruit.
Yum!
Serve warm with slightly sweetened whipped cream or vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/27989/nectarine-and-cream-cobbler"},{"id":"27988","title":"Deep-Dish Mixed Berry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic
raspberries, raw
blueberries, raw
blackberries, raw
strawberries, raw
water, bottled, generic
sugars, granulated
cornstarch
ice creams, vanilla","directions":"Preheat the oven to 350 degrees.
In a mixing bowl combine the flour and salt.
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
Add the water, 1 tablespoon at a time.
Form the dough into 2 smooth balls.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
In a saucepan combine the berries, water and sugar, over medium-high.
Bring the mixture to a boil, reduce the heat to medium and cook for 10 minutes.
In a small bowl combine the cornstarch with the remaining 1/4 cup of water.
Stir until the cornstarch dissolves and the mixture is smooth.
Stir the cornstarch mixture into the berry mixture.
Bring the mixture back to a boil and continue to cook for 2 minutes.
Remove from the heat and cool.
Remove the dough from the refrigerator and place on a lightly floured surface.
Roll out each dough into a circle about 12 inches in diameter and 1/8-inch thick.
Fold one of the dough into fourths and carefully remove the dough from the surface.
Unfold the dough into a 9-inch by 2-inch deep dish pie pan.
Pour the berry filling into the pastry shell.
Place the remaining circle of dough over the filling.
Lightly press the pastry into the berry mixture.
Using a small knife trim off any excess and crimp the edges.
Place on a parchment lined baking sheet.
Place in the oven and bake for about 45 minutes or until the crust is golden.
Remove and cool for 20 minutes before slicing.
Serve each slice with a scoop of ice cream.","url":"https://recipe.bluelayer.org/recipe/27988/deep-dish-mixed-berry-pie"},{"id":"27980","title":"School Cafeteria Pourable Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
cornmeal, degermed, unenriched, yellow","directions":"Mix dry yeast, flour, dry milk, sugar, and salt together in stand mixer.
Add oil to dry mixture mix for 4 minutes on low speed.
Add water to dry ingredients.
Mix in stand mixer for 10 minutes on medium speed.
Batter will be lumpy.
Lightly coat a half-sheet pan (13\" x 18\" x 1\") with non-stick pan release spray.
Sprinkle half-sheet pan with 2 Tbsp cornmeal.
Pour or spread dough with rubber spatula into half-sheet pan.
Let stand for 20 minutes on counter (allows dough to rise).
Prebake until crust is set and can support sauce and toppings: Conventional oven: 475 F for 10 minutes.
Convection oven: 425 F for 7 minutes
Top prebaked crust with your favorite pizza sauce and toppings.
Bake until heated through and cheese is melted: Conventional oven: 475 F for 10-15 minutes.
Convection oven: 425 F for 5 minutes
Portion by cutting each half-sheet pan 2 x 5 (10 pieces per pan).","url":"https://recipe.bluelayer.org/recipe/27980/school-cafeteria-pourable-pizza-crust"},{"id":"27979","title":"Crispy Baked Parmesan Ranch Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, ranch dressing, regular
wheat flour, white, all-purpose, unenriched
salad dressing, ranch dressing, regular
spices, pepper, black
cheese, parmesan, hard
cheese, parmesan, hard
oil, olive, salad or cooking","directions":"Place the chicken in a Ziploc bag and add ranch salad dressing.
Allow to marinate for at least 2 hours (8 hours or overnight would be even better.)
Drain when ready to prepare.
Preheat the oven to 400 degrees (F).
In a clean, dry Ziploc bag, add the flour, dry ranch dressing mix, pepper, and 2 Tablespoons of Parmesan cheese.
Mix well.
Add the chicken pieces one at a time, close the bag, and shake to coat.
Place the chicken pieces on a cookie sheet with raised edges.
Sprinkle with remaining teaspoon of Parmesan cheese, then drizzle with oil.
Bake until the pieces are golden brown and reach the desired temperature, about 40-50 minutes.","url":"https://recipe.bluelayer.org/recipe/27979/crispy-baked-parmesan-ranch-chicken"},{"id":"27934","title":"Caramel Frosting","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
vanilla extract
butter, without salt","directions":"Bring 4 cups sugar and the water to a boil in a medium saucepan over medium heat, stirring until the sugar has dissolved, about 8 minutes; wash down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming.
Raise heat to high; gently swirl the pan (do not stir) until the caramel is a deep amber color, about 10 minutes.
Remove from heat.
Meanwhile, heat the cream and remaining cup sugar in a small saucepan over medium heat until the sugar dissolves, stirring frequently, about 5 minutes.
Turn off heat; cover, and set aside.
As soon as the caramel is the desired color, add the hot cream mixture in a slow, steady stream, stirring to combine.
Be careful, as the caramel may splatter when the hot cream is added.
Stir in the vanilla, and continue stirring until the mixture no longer bubbles.
Prepare an ice-water bath.
Transfer the mixture to the bowl of an electric mixer, and place in the ice bath, stirring until it is cool.
Transfer the bowl to the mixer; using the paddle attachment, beat on medium speed 5 minutes.
With the machine running, gradually add the butter, a few pieces at a time, beating to incorporate fully.
Let the frosting stand 20 minutes to thicken before using.","url":"https://recipe.bluelayer.org/recipe/27934/caramel-frosting"},{"id":"27914","title":"Southern Style Buttermilk Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices.
Sprinkle butter slices over flour in a large bowl.
Toss butter with flour.
Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas.
Cover and chill 10 minutes.
Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed.
With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches).
Sprinkle top of dough with additional flour.
Fold dough over onto itself in 3 sections, starting with 1 short end.
(Fold dough rectangle as if folding a letter-size piece of paper)
Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan.
(Dough rounds should touch.)
Bake at 450 for 13 to 15 minutes or until lightly browned.
Remove from oven; brush with 2 Tbsp.
melted butter.","url":"https://recipe.bluelayer.org/recipe/27914/southern-style-buttermilk-biscuits"},{"id":"27902","title":"Fig Bars I","ingredients":"water, bottled, generic
figs, dried, uncooked
sugars, granulated
butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Soak figs in the water for 1 hour.
In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy.
Remove from heat and set aside to cool.
In a large bowl, cream together the butter and sugar.
Beat in the milk and vanilla until smooth.
Combine the flour, baking powder and salt, stir into the creamed mixture.
Cover and refrigerate for one hour.
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9x13 inch baking pan.
Divide the dough into two pieces and knead each piece about 5 or 6 times.
On a well floured surface, roll the dough out to 1/4 inch thickness.
Line the prepared pan with one piece of the dough.
Spread the fig mixture over it, then cover with the other piece of dough.
Bake for 25 to 30 minutes in the preheated oven, until golden brown.
Cool and cut into squares.","url":"https://recipe.bluelayer.org/recipe/27902/fig-bars-i"},{"id":"27897","title":"Zesty Candied Bacon","ingredients":"bacon, meatless
sugars, brown
mustard, prepared, yellow","directions":"In a large skillet, cook the bacon over medium heat until crispy.
Drain fat between batches.
In a small bowl, mix sugar and mustard.
Once the last batch of bacon is fried and the grease poured off, put all the bacon back in the pan (over low heat).
Spoon the sugar mixture over the bacon and toss to coat.
Work quickly as it sets up very fast.
Remove to serving platter, keeping pieces from touching (they stick); serve immediately.","url":"https://recipe.bluelayer.org/recipe/27897/zesty-candied-bacon"},{"id":"27879","title":"Cat Cora's Caramelized Brussels Sprouts","ingredients":"brussels sprouts, raw
salt, table
butter, without salt
capers, canned
lemon juice, raw
spices, pepper, black
cheese, parmesan, hard","directions":"Cut the bottom stems off and peel off any bruised or wilted leaves.
Cut an x into the stem end (this helps them become a bit more tender during cooking).
Cut each sprout in half.
In a saucepan, bring 2 quarts water to a boil.
Add 1 tbls.
of the salt and the Brussels sprouts.
Cook about 10 minutes, or tender when pierced with a knife.
Melt the butter in a large saute pan over medium high heat and cook until golden brown.
Add the sprouts.
Cook for 10 minutes, constantly stirring until well caramelized on all sides.
Remove from heat, then add the capers, lemon juice, pepper, and the 1 teaspoons salt.
Sprinkle with the Parmesan cheese.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/27879/cat-coras-caramelized-brussels-sprouts"},{"id":"27871","title":"Tandoori Marinade for Grilled Chicken","ingredients":"oil, canola
spices, cumin seed
spices, curry powder
spices, garlic powder
salt, table
spices, ginger, ground
spices, pepper, red or cayenne
vinegar, red wine
cream, sour, cultured","directions":"In a small skillet, heat the cooking oil over low heat.
Blend together cumin, curry powder, garlic powder, salt, ground ginger, and cayenne pepper.
Pour this mix into the hot oil and stir until they begin to darken a bit in color, about 20-30 seconds total.
Remove from heat and pour into a medium mixing bowl.
First, whisk in the vinegar, and then the sour creme.
Marinate your chicken pieces for 4-24 hours, depending upon the level of flavor you desire.","url":"https://recipe.bluelayer.org/recipe/27871/tandoori-marinade-for-grilled-chicken"},{"id":"27860","title":"Sauteed Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
creole seasoning,","directions":"Peel (or dont) potatoes and cut into small, thin pieces.
Put potatoes in a pan with olive oil and sprinkle seasoning over them.
Saute potatoes until they begin to brown.
When they are brown but not burnt, remove them from the oil and place on a plate with a few paper towels.
The paper towels will soak up the excess oil.
Put some ketchup on the potatoes to make them even better!
Note: You can use more or less seasoningjust remember that Tonys is a little salty.
I usually use potato seasoning from Lamberts Cafe in Foley, AL on these potatoes.
So, if you are in the area, stop in and pick up a jar.
Youll be glad you did.
For those of you who dont live anywhere near Foley, AL, Tonys is the closest seasoning I have found to Lamberts potato seasoning.","url":"https://recipe.bluelayer.org/recipe/27860/sauteed-potatoes"},{"id":"27843","title":"Carob Halvah","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sunflower seed kernels, dried
wheat germ, crude
carob flour
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
honey","directions":"Mix it all together.
Separate in half, place each piece on waxed paper, and shape into a one-inch thick roll.
Wrap in the waxed paper and keep in the refrigerator.
Cut off one-inch pieces as needed.
Variation: Leave out the carob from half the recipe to have two different kinds.","url":"https://recipe.bluelayer.org/recipe/27843/carob-halvah"},{"id":"27837","title":"Whipped Sweet Potatoes With Coconut Streusel","ingredients":"sweet potato, raw, unprepared
sugars, brown
cream, fluid, heavy whipping
butter, without salt
vanilla extract
pumpkin, raw
candies, marshmallows
wheat flour, white, all-purpose, unenriched
sugars, brown
pumpkin, raw
butter, without salt
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350.
Place all whipped sweet potato ingredients in a large bowl.
Beat with an electric mixer until fairly smooth and fluffy.
Transfer mixture into a greased 13x9-inch or 3 quart baking dish.
Top with marshmallows.
For streusel, mix flour, brown sugar and pumpkin pie spice in a medium bowl.
Cut in butter with a pastry blender or fork until crumbly.
Stir in pecans and coconut; sprinkle over marshmallows and whipped sweet potatoes.
Bake, uncovered, 25 minutes or until heated through and topping is golden brown.","url":"https://recipe.bluelayer.org/recipe/27837/whipped-sweet-potatoes-with-coconut-streusel"},{"id":"27830","title":"Basic Pastry Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix the flour and salt in a bowl.
Cut in the shortening with a pastry blender or two knives.
Mix lightly only until the mixture resembles coarse meal and some of the shortening remains the size of very tiny peas; the texture will not be uniform but will contain crumbs and small bits and pieces.
Sprinkle the water over the flour mixture 1 tablespoon at a time and mix lightly with a fork, using only enough water so the dough will hold together.
Press the dough together into a ball.
If there are dry places that dont adhere, sprinkle a little more water over them.","url":"https://recipe.bluelayer.org/recipe/27830/basic-pastry-dough"},{"id":"27829","title":"Little Pear-Raspberry Pot Pies","ingredients":"spices, pumpkin pie spice
sugars, granulated
sugars, granulated
cornstarch
spices, ginger, ground
spices, cinnamon, ground
pears, raw
raspberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place oven rack in lowest position.
Heat to 400F You'll need 6 deep (1 cup capacity) ramekins that measure about 3 1/2 inches across top (See Note) and a foil-lined rimmed baking sheet.
Unroll or unfold pie crust on work surface.
Cut three 4 1/2 inch circles out of each crust, then a 1 inch circle out of center of each.
Discard scraps.
Mix 1 cup of sugar, the cornstarch, ginger and cinnamon in a large bowl.
Add pears and raspberries; toss gently to mix and coat.
Divide evenly among ramekins.
Center crust rounds over filling; turn overhang under to make a stand-up edge.
Flute or crimp edge, gently pressing pastry onto rim of ramekins to adhere.
Brush middle of crusts with milk and sprinkle with remaining 2 tbs sugar.
Place on prepared baking sheet.
Bake 40 to 45 minutes until filling bubbles and juices thicken.
Remove pies to a wire rack and cool 15 minutes.
If serving hot, or cool completely and serve at room temperature.
NOTES You can also use 12-oz.
custard cups.
The crust will fit on top without an overhang.","url":"https://recipe.bluelayer.org/recipe/27829/little-pear-raspberry-pot-pies"},{"id":"27822","title":"Chicken Cassoulet","ingredients":"beans, snap, green, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
pork sausage, link/patty, unprepared
tomatoes, red, ripe, raw, year round average
sauce, worcestershire
beef, grass-fed, ground, raw
spices, basil, dried
spices, oregano, dried
spices, paprika
carrots, raw
celery, raw
onions, raw","directions":"Rinse the beans and place in medium saucepan.
Add enough water to cover by 2 inches.
Bring to a boil, reduce heat and simmer for 10 minutes.
Remove from heat and let sit for 1 hour.
OR, soak beans overnight in a cool place, drain and rinse.
Rinse chicken,pat dry and set aside.
Halve the sausage lengthwise and cut into 1 inch pieces.
In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.
Set this mixture aside.
In a 4 quart crockpot, combine celery, carrot and onion.
Place chicken pieces on top.
Pour the bean mixture on top of chicken.
Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
Remove Chicken and sausage with slotted spoon.
Mash the bean mixture slightly.
Serve chicken, sausage and beans in soup bowls.
Serve with crusty bread and enjoy!","url":"https://recipe.bluelayer.org/recipe/27822/chicken-cassoulet"},{"id":"27819","title":"Easy Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Combine the flour, sugar and salt in a food processor; pulse on and off to mix.
Add the butter and pulse the machine on and off until the mixture resembles coarse meal.
With the machine running, trickle in the ice water through the feed tube, just until the dough gathers together.
(If the dough seems dry, add up to 1 tablespoon more water, 1/2 teaspoon at a time.)
Remove the dough from the machine and divide it in half.
Flatten each half with the palm of your hand to form a thick disk.
Wrap the 2 disks in plastic wrap and chill in the refrigerator for at least 1 hour.
Use the dough as directed for a single- or double-crust pie: Remove one disk of dough from the refrigerator.
Unwrap it and roll it out on a lightly floured work surface or between 2 sheets of waxed paper to form a circle about 1/8-inch thick and 2 inches larger than the pie plate.
Work quickly, as the dough can become sticky.
Use a spatula to help lift the dough and fold it loosely in half and then into quarters.
Gently transfer it to the pie plate, centering the corner of the dough in the center of the plate.
Open up the dough and press it lightly into the plate to fit.
If the dough should tear, just press it gently together.
Trim the dough, leaving a 1-inch overhang.
If making a single-crust pie, turn the edge under and flute it decoratively.
Repeat the rolling process to make a top crust or another bottom crust.
The circle for a top crust should be 9 inches for an 8-inch pie; it should be 10 inches for a 9-inch pie.
Follow the individual pie (or tart) recipes for filling and baking.","url":"https://recipe.bluelayer.org/recipe/27819/easy-pie-crust"},{"id":"27812","title":"Fried Gnocchi Made with Mashed Potatoes","ingredients":"potatoes, raw, skin
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard","directions":"This is the instant mashed potato powder I used this time.
Mix the mashed potato and boiling water.
Mix in the flour and cheese.
Bring it together and break it up into bite-sized pieces.
Roll the pieces into rounds.
Flatten them with the back of a fork.
Deep-fry the gnocchi in heated oil until both sides have a nice golden color.
Transfer to a serving plate Season with salt and pepper, and enjoy with mayonnaise or ketchup if you like.","url":"https://recipe.bluelayer.org/recipe/27812/fried-gnocchi-made-with-mashed-potatoes"},{"id":"27800","title":"Spicy Cheese Wafers","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Set butter out to soften completely.
Grate cheese into a large bowl.
Mix together cheese, butter, flour, and red pepper.
(easiest to just use your hands mixing until it forms into course crumbs.
).
Mix in rice krispies.
Shape dough into 1\" balls and chill in fridge overnight.
Preheat oven to 350F.
Flatten cheese balls on ungreased baking sheet with fork.
Bake 13 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/27800/spicy-cheese-wafers"},{"id":"27790","title":"Vegetable Tiella","ingredients":"oil, olive, salad or cooking
spices, garlic powder
spinach, raw
squash, summer, zucchini, includes skin, raw
potatoes, raw, skin
salt, table
spices, pepper, black
tomato sauce, canned, no salt added
spices, basil, dried
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 375 degrees.
Lightly oil a deep 2 1/2- to 3-quart baking dish and set aside.
In a small bowl, combine 1/3 cup olive oil and garlic.
Set aside.
Bring a large pot of lightly salted water to a boil and prepare a bowl of ice water.
Plunge spinach into the boiling water for about 15 seconds, then drain and transfer to the ice bath.
When cool, drain again and squeeze dry.
Chop coarsely and transfer to a bowl.
Trim the ends of the zucchini and cut in half lengthwise, then again crosswise.
Cut lengthwise into 1/4-inch-thick slices.
Put in a separate bowl.
Peel potatoes and cut in the same way as the zucchini.
Place potatoes in a separate bowl.
Season vegetables with salt and pepper, and toss with some of the garlic oil to coat lightly.
Reserve remaining oil for drizzling on top of the tiella.
Using half of the potatoes, make a layer in the prepared baking dish, filling in any gaps with small pieces.
Spread with 1/2 cup tomato sauce, then sprinkle with 1 1/2 tablespoons basil, and 2 tablespoons each Parmesan and bread crumbs.
Repeat the layering twice, replacing the potatoes with zucchini, then with the spinach.
Follow each with layers of tomato sauce, basil, Parmesan and bread crumbs.
Top with remaining potatoes, tomato sauce and basil.
Drizzle with reserved garlic oil.
Cover and bake until tender and bubbling, about 1 1/4 hours.
Sprinkle with remaining Parmesan and bread crumbs.
Continue baking, uncovered, until top begins to brown, about 15 minutes longer.
Remove from oven and let cool to room temperature to allow dish to settle and deepen in flavor.
Note: Tiella may be served hot, warm or at room temperature.
Reheat in a low oven if desired.","url":"https://recipe.bluelayer.org/recipe/27790/vegetable-tiella"},{"id":"27787","title":"Parsnips, Candied","ingredients":"parsnips, raw
water, bottled, generic
salt, table
sugars, brown
butter, without salt","directions":"Peel parsnips and cut into as close as possible to 3\" pieces.
Bring water to boil, add salt and parsnips.
Boil aproximately 20 minutes, until crisp tender.
Drain parsnips, and place in shallow 2 Qt baking dish.
Sprinkle brown sugar evenly over top.
Cut butter into 1 T. pats, place evenly over top of dish.
Bake 30 minutes.","url":"https://recipe.bluelayer.org/recipe/27787/parsnips-candied"},{"id":"27776","title":"Crisp Flatbread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flours, bread, unenriched","directions":"To roll out: 1 1/4 cups plain white flour Crumble the yeast in a mixing bowl.
Pour on the water.
Stir to dissolve the yeast.
Add salt and bread flour.
Knead to an elastic dough.
Turn out the dough onto a floured work surface.
Cut into 3 parts.
Form each part into a sausage and cut it into 8 pieces.
Form each piece into a round ball.
Cover and let rise for about 30 minutes.
Roll out each ball into a very thin circle.
N.B.
Do not knead!
Roll and turn the cake several times.
When it is very thin, about 2 mm (1/12\"), prick very closely with a fork.
Make a hole in the middle of each cake.
Place two cakes on each baking sheet.
Bake at once at 275M-0C/525M-0F oven for 3 - 4 minutes.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/27776/crisp-flatbread"},{"id":"27763","title":"Oven Barbecued Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
butter, without salt
catsup
water, bottled, generic
vinegar, distilled
sugars, brown
sauce, worcestershire
mustard, prepared, yellow
salt, table
spices, pepper, black","directions":"Put a small amount of oil in lg skillet and brown the chicken pieces.
Drain, put chicken in 13x9 baking pan.
Saute onion in butter, add remaining ingredients.
Simmer for 15 minutes.
Pour over chicken.
Bake at 350* for 1 hour, until chicken is done, basting occasionally.","url":"https://recipe.bluelayer.org/recipe/27763/oven-barbecued-chicken"},{"id":"27762","title":"Rugelach","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, parmesan, hard
sugars, granulated
spices, cinnamon, ground
apricots, dried, sulfured, uncooked
raisins, seeded
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Whisk together flour and salt in a bowl.
Beat togeter butter and cream cheese in a large bowl, until well combined.
Add flour mixter and stir with a wooden spoon until soft dough forms.
Gather dough into a ball and wrap in plastic wrap, loose, then flatten (in wrap) into 7-by-5-inch rectangle.
Chill until Firm 8 to 24 h.
Put oven rack in the middle of the over and preheat oven to 350F.
Line large shallow backing pan with parchment paper.
Cut dough into 4 pieces.
Chill 3 wrapped in plastic wrap, and roll remaining piece into 12-by-8 inch rectangle on well floured surface with a floured rolling pin.
transfer into a sheet of parchment paper and then transfer to a tray and chill while rolling out remaining dough in tha same manner, transferinf each to another sheet of parchment and stack on tray.
Whisk 1/2 cup sugar with cinnamon.
Arrange 1 dough rectangle on work surface with long side nearest you.Spread 1/4 cup preserves evently with spatula.
Sprinkle 1/4 cup raisins and a rounded 1/4 cup walnuts over jam, then sprinkle 2 table spoons cinamon sugar.
Using parchement as aid, roll up dough tightly into log.
Place log seam side down, in lined baking pan then pinch ends closed and tuck underneath.
Repeat process 3 more times and arrange 1 inch apart in a pan.
Bruch logs with milkand sprinkle each with 1 teaspoon of remaining sugar.
With sharp knife make 3/4-inch-deep cuts crosswise in doug(not all the way throught at 1-inch intervals.
Bake until golden brown for 45-50 minutes.
Cool in a pan for 30 minutes, then transfer logs to cutting board and slice cokkies all the way through.
Put into an air tight container and keep in room temperature for up to a week.","url":"https://recipe.bluelayer.org/recipe/27762/rugelach"},{"id":"27745","title":"Sesame Mini-Loaf","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
egg substitute, powder
seeds, sesame seeds, whole, dried","directions":"Milk, Butter & Egg must leave the refrigerator to let them not chill .
Warm Water, Sugar (5g) & Yeast are mixed together.
In big bowl, Bread Flour & Butter (Soft) are mixed together.
When bubbles appear on the surface of Yeast water, pour Yeast Water, Sugar (bal.
5 g), Salt, Egg(10g) & Milk into Bread Flour
Mix them together with your hands until the mixture combines to make a rough dough ball.
Tip the dough out onto a lightly floured surface.
Then stretch and knead the dough until the dough is non-sticky, smooth and elastic.
Grease a big bowl.
Shape the dough into an ball and lower into the bowl carefully.
Cover loosely with cling film.
Leave in a warm place until doubled in size.
(This will take about 60 to 90 mines.)
Tip the dough out onto a lightly floured surface and stretch and knead the dough for a minute.
Grease Plate.
Divide the dough into Six pieces.
Roll each piece into a long strip and then Roll it up to be Mini-Loaf.
Lower into the greased plate carefully.
Cover loosely with cling film.
Leave in a warm place until doubled in size (This will take about 60 mines).
Heat the oven to 180C.
Remove Cling film fm the Mini-loafs.
Rubbing the egg on the surface of Mini-loafs and then spread sesames on the top.
Bake for 20 to 25 mines until golden.
To test to see if the buns is ready, press the surface lightly and then upturn.","url":"https://recipe.bluelayer.org/recipe/27745/sesame-mini-loaf"},{"id":"27744","title":"Irish Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
butter, without salt
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded","directions":"Grease a 9 inch pie tin.
Line bottom and sides with wax paper or parchment paper.
Grease paper.
Preheat oven to 350F.
Sift together all dry ingredients and set aside.
In a large bowl with electric mixer, cream butter and sugar until light and fluffy at medium speed.
Reduce speed to low and add flour mixture alternation with buttermilk, beating well after each addition.
Begin and end with flour mixture.
Stop mixer and scrape bottom and sides of bowl as needed.
Mix in raisins.
Spread batter evenly in pan.
Bake in middle of oven for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven to a wire rack and cool in pan for 10 minutes.
Remove bread from pan, cut into wedges and serve warm.
Cool remaining bread completely and wrap in a cotton dish towel.
After one day wrap remaining bread in plastic wrap.","url":"https://recipe.bluelayer.org/recipe/27744/irish-soda-bread"},{"id":"27738","title":"Gzika Cottage Cheese Dip","ingredients":"cheese, cottage, creamed, large or small curd
salad dressing, mayonnaise, regular
salt, table
spices, pepper, black
lemon juice, raw
salt, table
chives, raw","directions":"I know I put specific ingredient quantities on the list but this recipe, like most cooking, is about ratios and personal taste: 2 parts cottage cheese to 1 part mayo, salt, pepper, lemon juice, onion salt, and chives (or green onions) to taste.
Mix well and store in the fridge.
We usually serve it as a cold dip for fresh veggies but this also makes a great filling for pierogi.
Grandma used to actually chop up turnips, radishes and onions and mix it into the Gzika and eat it with a spoon.
But then again, she also liked lard on pumpernickle bread or a healthy serving of head cheese.
Hmm, that was probably an overshare, but you might as well get used to that.","url":"https://recipe.bluelayer.org/recipe/27738/gzika-cottage-cheese-dip"},{"id":"27735","title":"Old Fashioned Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Whisk flour with salt in a bowl; use a fork to stir in vegetable oil.
Mix in water, 1 tablespoon at a time, before adding more water.
Gather dough into a ball, divide in half, and roll out on a floured work surface.","url":"https://recipe.bluelayer.org/recipe/27735/old-fashioned-flaky-pie-crust"},{"id":"27731","title":"French Bread: Yummy and Easy!","ingredients":"sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"In a bowl, mix yeast, sugar and 1 cup\"warm\" water.
Add first four ingredients.
Add flour, 1 cup at a tim.
Knead bread for 3 minutes.
(Wheat bread needs to be kneaded 12 minutes.
).
Cover with a cloth and let rise.
Divide into four pieces.
Roll like a jelly roll.
Sprinkle corn meal on bottom of cookie sheet.
Let rise 30 minutes.
Bake at 350 degrees F for 30 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/27731/french-bread-yummy-and-easy"},{"id":"27730","title":"Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Sift the flour and salt into a bowl.
Add the shortening.
Rub it into the flour with your fingers until crumbly.
Sprinkle 3 tablespoons ice water over the mixture.
With a fork, toss gently to mix and moisten.
Press the dough into a ball.
If it is too dry, gradually add another tablespoon of ice water.
Wrap the ball of dough with plastic wrap or waxed paper and chill for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/27730/homemade-pie-crust"},{"id":"27719","title":"Roasties for Sunday Lunch","ingredients":"potatoes, raw, skin
fat, goose
salt, table","directions":"Peel the potatoes and remove any blemishes.
Cut large ones into two or more pieces so that they are all roughly the same size.
If doing ahead, place in a pan of cold water so that they do not discolour.
Heat the oven to fairly hot - between gas mark 5 (375F) and gas mark 7 (425F).
If you want to speed up cooking, use a higher temperature (if your oven does not have a fan, put the shelf at the top of the oven) and put the cooking dish in to pre-warm.
Warm the fat in a small pan so that it becomes liquid.
If they have been standing in water, dry the potatoes on a teacloth.
(Don't use kitchen towel - you will get little bits of paper on your potatoes.
).
Roll each potato in the fat until it is completely covered, then lay in the cooking dish.
Sprinkle the dish with salt and place in the oven.
Check every half hour or so and turn them over so that they brown on all sides.
If you used too much fat and it is standing more than half an inch deep in the pan, pour it off (they won't brown properly if under the fat).
You can save the fat to reuse next time.
Cool it before putting in the fridge.
Cooking time will depend on temperature.
It is very hard to overcook roasties, so start them earlier rather than later.
You can always move them to the bottom of the oven if they seem to be nearly done before you want them.
I often give them 2 hours.
Basically, the longer they cook, the more 'waxy' the insides become, so if you like them floury, use a shorter time.
As with many recipes, practice makes perfect!
Some cooks like to parboil the potatoes before roasting.
If you want to try this method, boil them for 5-10 minutes and reduce the roasting time by 20-30 minutes.
There is another recipe on this site which tells you how to do it.","url":"https://recipe.bluelayer.org/recipe/27719/roasties-for-sunday-lunch"},{"id":"27718","title":"Balsamic Caramel Corn","ingredients":"butter, without salt
vinegar, balsamic
oil, olive, salad or cooking
sugars, granulated
salt, table
syrups, corn, light
leavening agents, baking soda
vanilla extract
candies, caramels","directions":"Preheat the oven to 325F.
Brush a parchment paper-lined baking pan with a little olive oil or butter; set aside.
Pour the balsamic vinegar in a small saucepan; bring to a boil and let simmer (do this slowly, if you rush, it becomes bitter) until it reduces by half.
Allow the syrup to cool to room temperature.
In a non-stick sauce pan, melt the sugar without any water over high heat.
It's important to carefully watch the sugar.
As soon as the edges of the pan start caramelizing, immediately lower the heat to medium-low.
Gently jiggle the saucepan in circles.
Do not use a spoon!
Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces.
Don't let the sugar get dark brown or you'll get a burnt taste, which would be unpleasant.
When all the sugar is an amber color, remove from the heat, pause for about a minute (be careful of splattering when the oil is added), then slowly add the olive oil and salt.
Stir frequently with a wooden spoon.
Bring back to the stove using the lowest setting and add the corn syrup and the balsamic reduction.
Turn off the heat, then add the baking soda (it will become foamy) and vanilla extract.
Stir well.
Immediately pour the caramel while it's still hot over the pop corn in large bowl.
Sprinkle the peanuts (if using) and mix the ingredients until the caramel sauce is spread uniformly.
Spread the pop corn onto the baking pan.
Sprinkle with a pinch of salt so it enhances the taste of the popcorn.
Bake for 10 to 15 minutes.
Check the pop corn frequently, stirring to cook evenly.
Remove from the oven and let cool for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/27718/balsamic-caramel-corn"},{"id":"27717","title":"Lime Cornmeal Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
cornstarch
salt, table
sugars, granulated
lime juice, raw
butter, without salt
vanilla extract
sugars, granulated","directions":"Position oven rack in the center of oven; preheat to 300; have a 9-inch fluted tart pan with a removable bottom at hand.
Add the flour, cornmeal, cornstarch, and salt to the bowl of a food processor; pulse until blended.
Add in the sugar and lime zest; process for a few seconds, until blended.
Scatter the butter cubes over the flour mixture; pulse 6 or 7 times.
Add in the vanilla extract; then process for 6 seconds, or until the crumbs are fine and powdery.
Process for another 5 to 7 seconds, until the crumbs are clumpier and the dough holds together easily when pressed.
Press the crumbs evenly and firmly into the tart pan.
Press the back of the tines of a fork all over the edges of the pan, and sprinkle the shortbread with the coarse sugar.
Bake for 45-50 minutes, until it is just barely colored around the edges; dont let it brown.
Place the pan on a wire rack; cool for 15 minutes.
Remove the rim of the pan, and cut the round into 16 wedges while it is still very warm.
Transfer the triangles to the wire rack and cool completely.","url":"https://recipe.bluelayer.org/recipe/27717/lime-cornmeal-shortbread"},{"id":"27698","title":"Whole Wheat Pie Shells","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Combine the flour and salt in a large mixing bowl.
Gradually add the butter, while stirring with a fork.
Still stirring with the fork add the ice water, alittle at a time, until the dough is dampened enough to form a ball.Divide the dough into 3 balls.
(Each ball will make one pie shell or 1 cobbler).
Save the balls you don't need and freeze them for another day.To use the frozen dough, let it stand at room tempature until thoroughly defrosted.
Roll out the dough (can be rolled out between 2 pieces of wax paper) Place the dough in a buttered pie pan.
Poke holes in the pie shell before using.","url":"https://recipe.bluelayer.org/recipe/27698/whole-wheat-pie-shells"},{"id":"27697","title":"Coconut Joys","ingredients":"butter, without salt
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, semisweet chocolate","directions":"Melt the butter in large pot over low heat.
Take the pot off the heat.
Stir in sugar and coconut.
Shape into 3/4-inch balls and place on a large cookie sheet or sheet pan.
Submerge chocolate morsels bag in simmering hot water until melted, about 5 minutes.
Snip a tiny piece off one corner of the bag.
Drizzle chocolate over the joys.
Chill on cookie sheet until balls are firm and chocolate is set before storing in bags or serving.
In general, try to store these in the refrigerator.
I am okay with them out of fridge in gift boxes for a while though.","url":"https://recipe.bluelayer.org/recipe/27697/coconut-joys"},{"id":"27677","title":"Pumpkin Seed Praline","ingredients":"sugars, granulated
water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Preheat oven to 250F.
Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.
Cook caramel without stirring, swirling pan, until deep golden.
Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
(If caramel hardens and is difficult to spread, put in a 400F oven until warm enough to spread, 1 to 2 minutes.)
Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.","url":"https://recipe.bluelayer.org/recipe/27677/pumpkin-seed-praline"},{"id":"27669","title":"Peanut Brittle","ingredients":"oil, corn, peanut, and olive
sugars, granulated
butter, without salt","directions":"Lightly butter a cookie sheet.
Melt butter in pot and then stir in peanuts to coat.
In large cast iron skillet, melt sugar.
Stir until all sugar is melted.
Stir in peanuts and pour onto cookie sheet.
Let cool, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/27669/peanut-brittle"},{"id":"27658","title":"Crumpets","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
water, bottled, generic
leavening agents, baking soda
butter, without salt","directions":"Mix the batter.
In a large mixer bowl or other large bowl, with the paddle attatchment on low speed (#2 if using the KitchenAid, with the paddle attatchment), beat together the flour, dry milk, yeast, sugar, and salt.
Add the 3/4 cup water and, gradually raising the speed to medium (#5 KitchenAid), beat for about 5 minutes, until completely smooth.
Let the batter rise.
Using an oiled rubber spatula, scrape the batter into a dough-rising container or bowl with at least 1-quart capacity.
With a piece of tape, mark the side at where double the height of the dough would be.
Cover and allow it to rise until doubled, about 1 hour.
Add the baking soda and the remaining water and let the dough rise again.
In a small bowl, mix together the baking soda and the remaining 2 tbsp water.
Stir into the batter (this will deflate it again) and allow it to rise until almost doubled, about 30 minutes.
The batter will be filled with bubbles.
Preheat the griddle or frying pan.
Ig using an electric griddle, preheat it to 275F If using a skillet, heat it over low heat until a drop of water sizzles when added.
Fry the crumpets.
Brush the griddle or the pan and the inside of the crumpet rings lightly with melted butter.
Set the rings in the pan (cook the crumpets in 2 batches if necessary).
Use a ladle or large spoon to pour the batter into the rings filling them about two-thirds full.
The batter will rise to the top during cooking.
Cook the crumpets for 10 minutes or until they are nicely browned underneath andh ave lost their shine and appear dull on top (to check, using tongs, list off a ring and slide a spatula underneath).
Turn the crumpets and continue cooking until the bottoms are browned.
Cool thecrumpets.
Remove the crumpets to a wire rack and cool completely.","url":"https://recipe.bluelayer.org/recipe/27658/crumpets"},{"id":"27657","title":"Chocolate Chippies","ingredients":"butter, without salt
sugars, granulated
milk, canned, condensed, sweetened
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,","directions":"Cream butter, sugar and condensed milk; add essence.
Add dry ingredients and chopped chocolate.
Roll into small balls.
Place on greased trays.
Flatten with a fork.
Bake 15 minutes or until golden at 180C degrees.","url":"https://recipe.bluelayer.org/recipe/27657/chocolate-chippies"},{"id":"27656","title":"Peppy's Pita Bread","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in bread pan of your bread machine, select Dough setting and start.
When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface.
Gently roll and stretch dough into a 12 inch rope.
With a sharp knife, divide dough into 8 pieces.
Roll each into a smooth ball.
With a rolling pin, roll each ball into a 6 to 7 inch circle.
Set aside on a lightly floured countertop.
cover with a towel.
Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C).
Place 2 or 3 pitas on a wire cake rack.
Place cake rack directly on oven rack.
Bake pitas 4 to 5 minutes until puffed and tops begin to brown.
Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft.
Once pitas a softened, either cut in half or split top edge for half or whole pitas.
They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.","url":"https://recipe.bluelayer.org/recipe/27656/peppys-pita-bread"},{"id":"27652","title":"Cinnamon Sugar Butter","ingredients":"butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Cut the butter in 1-inch pieces and place the pieces into the work bowl of a mixer fitted with the paddle attachment.
Add the sugar and cinnamon.
Starting on slow speed, beat until the ingredients begin to incorporate.
Turn up the speed to medium-high and whip until all the ingredients are well incorporated.
The outside of the mixing bowl should feel cool.
If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for 15 minutes before continuing.
When all the ingredients are well mixed, use a spatula to scrape the butter onto a large piece of parchment paper or wax paper.
Roll the butter into a long tube that is 1 or 2 inches in diameter, and twist the ends to seal in the butter.
Chill for at least several hours.
Alternatively, scrape the butter into a ramekin and cover it with plastic wrap before chilling.
When you are ready to serve the butter, cut it into rounds and remove the parchment paper.
Alternatively, simply put it on the table in its ramekin.","url":"https://recipe.bluelayer.org/recipe/27652/cinnamon-sugar-butter"},{"id":"27643","title":"Indoor Beef \"kabobs\" -- Persian Kabob Barg","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
yogurt, greek, plain, nonfat
spices, garlic powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here.
Mix all other ingredients except olive oil in a large plastic bag.
Alternatively, of course, a bowl with a cover is fine.
Coat the beef evenly in the yogurt mixture and marinade for 8-24 hours.
Wipe or rinse most of the marinade off of the beef and pat mostly dry -- you want a little bit of marinade to stay on, for browning, but not a solid layer, which would burn while the meat steamed under it.
In a large nonstick pan, heat the olive oil on high heat.
When it starts to smoke very slightly, put in three or four pieces of meat -- don't crowd the pan here!
-- and brown on both sides, about one-two minutes per side.
Rest on a plate in a very low oven while you cook the rest of the meat in batches.
Cut the rested meat into bite-sized pieces; again, a good pair of kitchen shears makes this much easier.
Serve over rice.","url":"https://recipe.bluelayer.org/recipe/27643/indoor-beef-kabobs-persian-kabob-barg"},{"id":"27642","title":"Candy Sale Almond Roca","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,","directions":"Place almonds on a cookie sheet and lightly toast in the oven.
Cool, chop loosely and spread evenly over the bottom of a large lightly buttered cookie sheet and set aside.
Mix sugar, butter, and water in a large sauce pan.
Cook until tanish colored (276F), stirring constantly with a wooden spoon.
Pour over the almonds, spreading quickly until evenly distributed.
Cool slightly and sprinkle chocolate chips over the top.
Let stand 1 minute and spread chocolate out.
Cool and break into pieces.
Store in an airtight container in a cool place for 1-2 months.
Cook time is not listed as it depends on how long it takes to reach 276F.","url":"https://recipe.bluelayer.org/recipe/27642/candy-sale-almond-roca"},{"id":"27637","title":"Eat More Bars","ingredients":"oil, corn, peanut, and olive
peanut butter, smooth style, without salt
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Grease an 8 x 8 pan.
Chop peanuts.
In a medium to large saucepan over medium heat, stir the peanut butter, corn syrup, and chocolate chips until melted and smooth.
Remove from heat and mix in the chopped peanuts and Rice Krispies.
Press into pan and refrigerate.
Enjoy!
!","url":"https://recipe.bluelayer.org/recipe/27637/eat-more-bars"},{"id":"27624","title":"Verry Berry Pie","ingredients":"cherries, sweet, raw
strawberries, raw
blackberries, raw
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornstarch
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"NOTE: For the bottom pie crust, I used the Perfect Pie crust recipe from Rees site.
Preheat the oven to 425 degrees.
Pit the cherries and chop up the strawberries, and then mix all the fruit together in a large bowl.
Make the crumble top.
Mix the flour and brown sugar together, and then add in the butter.
Work the butter into the flour mix with a fork.
Add the sugar, flour, and cornstarch to the bowl of mixed fruit.
If the filling seems a little too soupy, add in some extra corn starch to thicken it up.
Make sure to do this step right before youre ready to put the filling in the pie crust and the pie in the oven.
Carefully place the pie crust into your pie dish.
Around the edges, fold under and press down any excess dough.
Pour in the filling.
Pour on the crumble top, and then cover the edges with a pie shield or aluminum foil.
Bake for 40 minutes.
Remove the pie crust shield, and then bake 10 minutes more.
Wait 30-40 minutes to cut a slice so that the pie filling firms up.","url":"https://recipe.bluelayer.org/recipe/27624/verry-berry-pie"},{"id":"27618","title":"marshmallow fudge","ingredients":"candies, marshmallows
sugars, powdered
butter, without salt
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"sift icing sugar into bowl.
make a well in it.
put the other ingredients into a pan and melt until smooth.
pour mixture into well and mix
spread evenly into a shallow dish lined with grease proof paper and greased.
leave to set in fridge for 3 hours.
cut into 36+ pieces.","url":"https://recipe.bluelayer.org/recipe/27618/marshmallow-fudge"},{"id":"27617","title":"Honey-Glazed Pecans","ingredients":"honey
nuts, pecans
sugars, granulated","directions":"Preheat oven to 350F.
Stir together honey and pecans, tossing to coat well.
Spread pecans in 1 layer in a shallow baking pan and sprinkle with sugar.
Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
Transfer while still warm to a sheet of parchment paper or foil and, working quickly, separate pecans with a fork.
Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces.","url":"https://recipe.bluelayer.org/recipe/27617/honey-glazed-pecans"},{"id":"27615","title":"Easy Chicken Marinade","ingredients":"sugars, brown
soy sauce made from soy (tamari)
oil, canola","directions":"Combine ingredients in ziploc bag or glass casserole dish big enough for your chicken.
Add chicken pieces and marinate at least 3 hours, turning occasionally.
Overnight is even better.
Grill chicken as desired.","url":"https://recipe.bluelayer.org/recipe/27615/easy-chicken-marinade"},{"id":"27605","title":"Most Tender Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic
rice vinegar,","directions":"In a large bowl with a pastry blender or two knives, cut lard into flour and salt until particles are the size of small peas.
In a small bowl, combine the remaining 1/4 cup flour, the water and the vinegar, whisk until smooth.
Pour all at once into lard/flour mixture; stir with a fork just until the ingredients are combined.
Divide dough in half, wrap each in plastic wrap and chill a minimum of 2 hours, preferably overnight (I tried skipping this once - don't!
).
Roll out and bake as your recipe directs.","url":"https://recipe.bluelayer.org/recipe/27605/most-tender-pie-crust"},{"id":"27594","title":"Preserved Apple Pie Filling","ingredients":"apples, raw, with skin
lemon juice, raw
sugars, granulated
amazonas rainforest product, tapioca starch,
spices, cinnamon, ground
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Set a large pot of water to boil.
Pour 1/2 cup lemon juice into a large bowl.
Peel, core, and slice apples dropping the slices into the bowl of lemon juice to keep them from browning.
When done preparing the apples, add the slices to the boiling water and blanch for 1 minute.
Turn off the heat, drain the pot, and return the slices to the pot to keep them warm.
In a large saucepan, combine sugar, starch, cinnamon, and apple juice.
Add 2 1/2 cups water and bring to a boil over medium heat.
Lower heat and simmer for 1-2 minutes.
Stir in the remaining cup of lemon juice and fold in the apple slices.
Stir until warm.
Ladle the mixture into clean jars leaving 1 headspace.
Remove any air bubbles and wipe rims clean.
Process the jars in a canning bath for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/27594/preserved-apple-pie-filling"},{"id":"27589","title":"Homemade house White Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt
water, bottled, generic","directions":"Grease 900 g loaf pan.
Put the flour, sugar, and salt into a large bowl.
Sprinkle over the dried yeast and milk powder.
Add the butter in a small pieces and pour in the warm water.
Combine together with your hands to make a rough ball.
Turn the dough out on to a light floured surface and knead for 10 minutes until smooth and elastic.
Cover loosely with a plastic wrap(clingfilm) or a clean towel and leave to rise in a warm place for 30 minutes until doubled in size.
Knock back the dough on a lightly floured surface and knead for a few minutes.
Shape into a rectangle.
Put the dough into the prepared loaf pan.
Cover with a clean towel and leave for further 30 minutes until the dough has risen to the top of the pan.
Preheat the oven to 200C.
Bake for 35 minutes or until golden brown.
The bread is cooked when the base is tapped and it sounds hollow.
Leave to cool in a wire rack.","url":"https://recipe.bluelayer.org/recipe/27589/homemade-house-white-loaf"},{"id":"27584","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix milk into oil.
Mix oil/milk mixture into dry ingredients until all is mixed together.
Pat it out into a pie tin.
Bake at 425 degrees for 10 minutes and cool.
.
If latticework is desired, this mixture can be cut to make it.
.","url":"https://recipe.bluelayer.org/recipe/27584/pie-crust"},{"id":"27583","title":"Marshmallow Rice Krispies Bars","ingredients":"butter, without salt
candies, marshmallows
cream, whipped, cream topping, pressurized
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a saucepan melt the butter.
Add the marshmallows and fluff till all is melted well.
Remove from heat and add the cereal.
Stir until well-coated.
Press warm mixture into a buttered 9x13 pan.
Cool and cut into squares.","url":"https://recipe.bluelayer.org/recipe/27583/marshmallow-rice-krispies-bars"},{"id":"27582","title":"Pastry Cream Lite","ingredients":"cheese, ricotta, whole milk
yogurt, greek, plain, nonfat
sugars, granulated
vanilla extract","directions":"Blend until satiny smooth.
Use as a garnish for fruit, pies or cakes.","url":"https://recipe.bluelayer.org/recipe/27582/pastry-cream-lite"},{"id":"27577","title":"Tiger Butter","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Line a large jelly roll style pan, about 10 by 15 inches with parchment baking paper.
Spray the parchment paper lightly with cooking spray.
Wax paper will also work.
Melt the semi-sweet chocolate using the microwave or in a small pot over very low heat.
Meanwhile, prepare a \"bain marie\" or double-boiler over simmering water.
Heat the white chocolate and peanut butter, stirring constantly until melted and combined.
Evenly spread the mixture onto the prepare lined pan.
Pour the melted dark chocolate over the top and use a knife to create the tigers stripes as desired.
Chill until firm.
Cut into 28 to 36 pieces.","url":"https://recipe.bluelayer.org/recipe/27577/tiger-butter"},{"id":"27551","title":"Crunchy Pumpkin Pie Granola","ingredients":"sugars, brown
pumpkin, raw
oats
nuts, almonds
nuts, pecans
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
vanilla extract
raisins, seeded
cranberries, dried, sweetened","directions":"Preheat an oven to 250 degrees F (120 degrees C).
Coat 2 baking sheets with nonstick cooking spray.
Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl.
Mix the applesauce, honey, and vanilla in a separate large bowl.
Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters.
Spoon granola evenly onto prepared baking sheets.
Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.
Remove from oven; cool to room temperature.
Stir in raisins and cranberries; store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/27551/crunchy-pumpkin-pie-granola"},{"id":"27547","title":"Brown Sugar Shortbread","ingredients":"butter, salted
sugars, brown
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 325 degrees.
Lightly butter a 9-inch springform pan.
In a large mixing bowl, beat butter with an electric mixer for 1 minute or until creamy.
Add the brown sugar and beat until light and fluffy (not grainy), about 3 minutes.
In another bowl, sift together the flour and the salt.
Then add to the butter mixture while mixing on a low speed until just combined (don't overbeat).
Spread the dough smoothly over the bottom of the springform pan.
You may want to use the bottom of a glass to press the dough down evenly.
Using the tines of a fork, pierce the dough at 1/2-inch intervals going all the way through to the bottom of the pan.
Do this to the entire pan of dough.
Bake 35-40 minutes or until golden brown and the edges pull slightly away from the sides.
Immediately after removing from the oven, remove the springform siding and cut the dough into 16 pie-shaped slices.
Allow to cool in the pan on top of a wire rack.
Store in an airtight container at room temperature for 4 days.","url":"https://recipe.bluelayer.org/recipe/27547/brown-sugar-shortbread"},{"id":"27539","title":"Cinnamon Crumble Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
shortening, vegetable, household, composite
water, bottled, generic
vinegar, cider
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
spices, cinnamon, ground
salt, table
margarine, regular, 80% fat, composite, stick, without salt","directions":"Make crust: Combine flour, salt, & sugar in large mixing bowl.
Add margarine & shortening; mix by hand until coarse meal forms.
In separate bowl, mix 3 T ice water & vinegar in small bowl.
Add to flour mixture.
Stir w/ fork, gradually adding more water if dough is dry.
Gather dough into ball then flatten (do not roll yet).
Wrap in saran wrap & refrigerate 30 minutes.
Preheat oven to 400F.
Roll dough on floured surface to about 12 round.
Place in 9 glass pie dish.
Trim overhang to about 1/2.
Crimp with fork & refrigerate.
Make filling: Mix all filling ingredients in large bowl to coat apples.
Make topping: In food processor, blend flour, sugar, brown sugar, cinnamon, & salt.
Add margarine & blend till mixture resembles wet sand.
Toss filling pour in mound in center of crust.
Pour & pack topping over and around filling.
Cover with foil & place on baking sheet.
Bake 40 minutes.
Reduce oven temperature to 350F Bake 30 minutes.
Remove foil & bake 15 minutes more till bubbling at edges.","url":"https://recipe.bluelayer.org/recipe/27539/cinnamon-crumble-apple-pie"},{"id":"27534","title":"Easy Chocolate Candies","ingredients":"cream, fluid, heavy whipping
candies, semisweet chocolate
cocoa, dry powder, unsweetened
nuts, almonds","directions":"Chop the chocolate into small pieces.
In a small or medium saucepan, warm the cream over medium heat until it begins to simmer.
Remove the saucepan from the heat and stir in the chocolate until the mixture is smooth.
Stir in almonds (if desired).
Refrigerate the mixture for about 3 hours.
Remove the mixture from the fridge.
Use an ice cream scoop (or your fingers) to form the chocolate into balls.
Roll the ball in a bowl of unsweeted cocoa powder.
Refrigerate before serving.","url":"https://recipe.bluelayer.org/recipe/27534/easy-chocolate-candies"},{"id":"27530","title":"Snowshoe Naan","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, fennel seed","directions":"You will need a large bowl, and unglazed quarry tiles or a baking stone for the next-to-bottom rack of your oven.
Place water in a large bread bowl, add yeast, and stir.
Add whole wheat flour and 1 cup white flour and stir well, then stir 100 times in the same direction to develop the gluten (one minute).
Let this sponge stand for 1/2 hour to 3 hours, covered.
Sprinkle salt over the sponge, then add another cup flour and stir.
Continue adding flour and stirring until you can stir no longer.
Turn dough out onto a lightly floured surface and knead thoroughly, about ten minutes, until dough is smooth and easy to handle.
Clean out bowl, oil lightly, and return dough to bowl.
Cover with plastic wrap and let rise in a convenient place for 2 to 3 hours.
When the dough has more than doubled in volume, push down gently and turn out onto a lightly floured surface.
Divide the dough into eight equal pieces and shape each into a flat oval shape, approximately 4 inches wide by 8 inches long.
Leave these flat disks out on the work surface and cover with plastic wrap to let rise for approximately 20 minutes.
Place quarry tiles or large baking stone on a rack in the lower third of your oven, leaving a 1 inch space between the tiles and the oven wall to allow air to circulate.
Preheat oven to 450 degrees F.
Five minutes after the oven has preheated, begin shaping the first bread.
Place a small bowl full of cold water by the edge of your work surface.
Using your fingertips, first dip them in the water and then, beginning at one end of the disk of dough, make tightly spaced indentations all over the surface of the dough, so that it looks pitted, though not pierced through.
Now stretch the dough gently into a long oval strip by draping it over both hands and pulling them apart gently.
The dough should stretch and give, and after several tries will extend to make a long oval about 12 inches long with attractive stretch marks along it from the stretched indentations (hence, the name \"snowshoe bread\").
Place the bread back on the work surface, sprinkle with a pinch (less than 1/8 teaspoon) of black onion seeds, then using both hands, place the bread directly on heated quarry tiles or stone.
While the bread bakes, begin to shape the next bread.
Cooking time for each bread is approximately 4 minutes.
You will soon develop a rhythm so that you can bake two breads side by side across your oven, one going in when the other is half done.
When done, breads will have golden patches on top and a crusty browned bottom surface.
To keep breads warm and soft, wrap them in a cotton cloth five minutes after they come out of the oven.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/27530/snowshoe-naan"},{"id":"27519","title":"Olde Days Vinegar Taffy","ingredients":"sugars, granulated
butter, without salt
vinegar, distilled
cream, whipped, cream topping, pressurized
salt, table","directions":"combine all ingredients in a large saucepan.boil to hard ball stage or 250*-269* -- degrees on a candy thermometer.
Pour onto a buttered surface; cool just until comfortable to the touch --
find a partner and pull with buttered hands until taffy is white and porous.
cut with buttered scissors into 1\" pieces.
wrap in waxed paper.
makes about 2 1/2 dozen.","url":"https://recipe.bluelayer.org/recipe/27519/olde-days-vinegar-taffy"},{"id":"27513","title":"Perfect Shortbread Cookies!","ingredients":"butter, without salt
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched","directions":"Work cold butter with hands until soft and cream in the sugar.
Mix flours and salt together and work into butter.
Knead gently until soft (not oily) and forms a ball.
Roll dough to 3/8-inch thickness on a cookie sheet, mark pieces with a ruler to make 1\" x 2\" cookies and prick each cookie with a fork three times.
Chill dough at least one hour (but up to 48 hours is still OK).
Heat oven to 375 degrees and reduce heat to 275 degrees as soon as you put the cookies in the oven.
Cut cookies apart and place on baking sheets.
Bake in center of the oven at 275 degrees for 30 - 40 minutes.","url":"https://recipe.bluelayer.org/recipe/27513/perfect-shortbread-cookies"},{"id":"27510","title":"Mrs. Tate's Caramel Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
syrups, corn, light
salt, table
leavening agents, baking soda","directions":"Pop corn either in a kettle with 1/2tbs coconut butter or in air popper.
Place popped corn in a large bowl.
Heat oven to 200F.
Prepare large baking sheet with parchment paper.
Melt margarine, brown sugar, syrup, and salt in a pot over medium/high heat.
When mixture starts to boil, turn down to low and continue boiling for 5 minute.
Remove pot from stove top and stir in baking soda.
The mixture might start to bubble.
Immediately pour over popcorn and mix in, you have to act quickly so that it mixes well.
Be careful as it is extremely hot to touch.
Pour mixture on baking sheet and place in oven for one hour.
Remove from oven and let cool.
When cool break in to smaller pieces.","url":"https://recipe.bluelayer.org/recipe/27510/mrs-tates-caramel-popcorn"},{"id":"27508","title":"Crispy Potato Tots(Cook's Country)","ingredients":"water, bottled, generic
salt, table
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
spices, pepper, black
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"In a small bowl, whisk water and salt together until salt dissolves.
Transfer salt water and potatoes to the bowl of a food processor fitted with the metal blade and process until coarsely ground, 10 to 12 pulses, stirring occasionally.
Drain potato mixture in fine-mesh strainer, pressing potatoes with a spoon until dry (liquid should measure about 1 1/2 cups); discard liquid.
Transfer potatoes to a microwave safe bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking.
Stir flour, black pepper and cayenne pepper(optional) into potatoes.
Spread potato mixture into thin layer over large sheet of aluminum foil and let cool for 10 minutes.
Push potatoes to center of foil and place foil and potatoes in 8-inch square baking pan.
Push foil into corners and up sides of pan, smoothing it flush to pan.
Press potato mixture tightly and evenly into pan.
Freeze, uncovered, until firm, about 45 minutes.
Meanwhile, preheat oven to 200 degrees F. Set a wire rack in a rimmed baking sheet; set aside.
Heat oil in a saucepan over high heat until 375 degrees.
Using foil overhang, lift potatoes from pan and cut into 1 1/4 by 1-inch pieces (6 cuts in 1 direction and 8 in other).
Fry half of potato tots, until golden brown and crisp, 5 to 7 minutes, stirring occasionally once they begin to brown.
Drain prepared baking sheet, season to taste and place in oven.
Bring oil back to 375 degrees and repeat with remaining potato tots.
Serve warm.
Recipe Notes:.
If your food processor has a capacity of less than 11 cups, youll need to process the potatoes in two batches.
If any large pieces of potato remain after processing, chop them coarsely by hand.
To make handling the uncooked tots easier, use a wet knife blade and wet hands.
To Make Ahead: Cool fried potato tots, transfer to zipper-lock bag, and freeze for up to 1 month.
To serve, adjust oven rack to middle position and heat oven to 400 degrees.
Place potato tots on rimmed baking sheet and bake until heated through, 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/27508/crispy-potato-tots-cooks-country"},{"id":"27484","title":"Made 'em Myself Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine salt and flour in medium bowl.
Rub shortening into flour with fingertips until mixture has fine, even texture.
Stir in water until dough forms.
Knead dough on floured surface 2 to 3 minutes until smooth and elastic.
Wrap in plastic wrap.
Let stand for 30 minutes at room temperature.
Knead dough a few times.
Divide evenly into eight pieces for 10-inch(25cm) tortillas or 12 pieces for 8-inch(20cm) tortillas.
Shape pieces into balls; cover with plastic wrap to prevent them from drying out.
Using rolling pin, roll out each dough ball on floured surface, turning over frequently, into 8- or 10-inch circle.
Stack each tortilla between sheets of waxed paper.
Heat ungreased heavy griddle or skillet over medium-high heat until a little water, sprinkled on surface, dances.
Carefully lay one tortilla on griddle; cook 20 to 30 seconds until top is bubbly and bottom is flecked with brown spots.
Turn tortilla over, cook 15 to 20 seconds until flecked with brown spots.
if tortilla puffs up while second side is cooking, press it down gently with spatula.
Remove tortilla to foil.
Cook remaining tortillas as previously directed.
If griddle becomes too hot, reduce heat to prevent burning.
Stack cooked tortillas and cover with foil until all are cooked.
use immediately or wrap in foil and keep warm in 250F or(120C) oven up to 30 minutes.
Tortillas are best fresh, but can be wrapped in foil and refrigerated up to 3 days or frozen up to two weeks.
reheat in 350F(180C) oven 10 minutes before using.","url":"https://recipe.bluelayer.org/recipe/27484/made-em-myself-tortillas"},{"id":"27473","title":"White Chocolate Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
water, bottled, generic
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Mix the flour, yeast and gluten in a medium-sized bowl.
Add the two cups of water and stir with a spoon until most of the flour is incorporated into a dough.
Add the teaspoon of salt and continue stirring, using your hands to make sure nothing gets left behind.
Dump the chocolate chips into the batter and try to get them into the dough.
Clean and flour a working surface and your hands, and tip the dough onto it.
The chocolate chips will keep falling out, but just push them back in.
Knead for about ten minutes, and then leave the dough to rest in a warm place for twenty minutes.
Returning to the dough, divide it into two pieces and knead each piece thoroughly until elastic I kneaded mine by hand for forty-five minutes each, but it may be fine to do it for less time if less time is what you have.
Leave to rise for forty-five minutes.
This is when you can wrap one loaf in clingfilm and transfer it to the fridge or freezer, to bake later according to necessity.
Line a bread dish with parchment paper and drop the dough into it, in a rough loaf-shape.
Bake in the oven at 230 degrees C (450 F) for twenty-five minutes.
The chocolate chips at the edge of the dough will caramelize; the ones inside will go gooey.
If you use your oven later the same day, the whole house will smell of hot white chocolate again.
Leave to cool for about fifteen minutes before cutting into it.","url":"https://recipe.bluelayer.org/recipe/27473/white-chocolate-bread"},{"id":"27463","title":"Gouda Biscotti","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
cheese, gouda
nuts, almonds
salt, table
butter, without salt
cheese, parmesan, hard","directions":"In a medium bowl, combine yeast with 1/2 c warm water.
Let stand until foamy, about 5 minutes.
Add sugar and 3/4 c flour.
Stir well and let stand until very foamy, about 30 minutes.
In bowl of a stand mixer, combine remaining 2 c flour with shredded cheese, nuts and salt.
With paddle attachment, add sponge from first step along with remaining 6 tbsp water and the butter.
Work until a dough is formed.
Change to dough hook and knead until smooth, about 3 minutes.
Line a baking sheet with parchment paper or Silpat.
Divide dough into 3 pieces, forming each into a log about 12\" long and 3\" wide.
Place logs on baking sheet about 2\" apart.
Cover with lightly damp paper towel, then with plastic wrap.
Let stand 45 min until risen.
Meanwhile, preheat oven to 350F Remove the plastic wrap and paper towel, and dust logs with Parmesan cheese.
Bake about 35 min, until golden, puffed, and interior temperature is 205F Let cool on baking sheet for 20 minutes.
Lower oven temp to 300F Position 2 racks in lower third and upper third of oven.
Transfer logs to cutting board; cut on the bias into 2/3\" slices with a serrated knife.
Place slices, cut side up, on 2 baking sheets.
Bake 45-60 min until golden and crisp.
Turn biscotti over halfway through; at the same time, swap sheets upper for lower, and rotate each sheet 180.
When done, transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/27463/gouda-biscotti"},{"id":"27460","title":"Bat Wings (Baked Chicken Wings)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
honey
catsup
spices, pepper, red or cayenne
sauce, worcestershire
salad dressing, ranch dressing, regular","directions":"Heat oven to 350 degrees F.
Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil.
Remove skin from chicken.
Mix honey, ketchup, pepper sauce and Worcestershire sauce in resealable plastic bag.
Add chicken.
Seal bag and refrigerate, turning occasionally, at least 15 minutes but no longer than 24 hours.
Place chicken in pan; sprinkle with paprika.
Bake uncovered about 30 minutes or until crisp and juice of chicken is no longer pink when centers of thickest pieces are cut.
Serve with dressing.","url":"https://recipe.bluelayer.org/recipe/27460/bat-wings-baked-chicken-wings"},{"id":"27451","title":"Pork Medallions With Blue Cheese-Chive Stuffing","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, pepper, black
oil, olive, salad or cooking
cheese, blue
chives, raw
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 425 degrees.
Sprinkle pork with pepper.
In large skillet, heat oil over medium-high heat.
Cook pork slices, turning once, 2-4 minutes until browned.
Transfer pork in single layer to baking sheet.
In small bowl, mix together blue cheese, chives and crumbs, breaking any large pieces of cheese into crumbs.
Top pork slices evenly with cheese mixture.
Bake in preheated oven 10-12 minutes until internal temperature is 155 degrees.","url":"https://recipe.bluelayer.org/recipe/27451/pork-medallions-with-blue-cheese-chive-stuffing"},{"id":"27445","title":"Parmesan Herb Seasoning","ingredients":"cheese, parmesan, hard
spices, parsley, dried
onions, raw
sugars, granulated
spices, oregano, dried
spices, basil, dried
spices, thyme, dried
spices, garlic powder
spices, pepper, black","directions":"Place ingredients in small bowl and blend with whisk.
Place mix into 1 small thin sandwich bag.
Tie mix into corner of bag with ribbon.
Copy and attach the instructions below:
Makes 1/2 cup.
Parmesan Herb Crescent Rolls:
1 can refrigerated crescent roll dough, unbaked
1 packet seasoning mix
Open a can of refrigerated crescent rolls - unroll dough.
Sprinkle dough evenly with seasoning from packet before shaping into crescents.
Bake as directed on crescent roll package.
Parmesan Herb Monkey Bread:
1 can refrigerated biscuits, unbaked (8 count)
1 packet seasoning mix
1/2 stick margarine, melted
Cut biscuits into quarters and place in large bowl.
Add seasoning mix to melted butter and stir well.
Pour butter over biscuits and toss to coat very well.
Place biscuit pieces in medium loaf pan (4 1/2 x 8 1/4\")
Bake at 350 for 20 minutes.
Parmesan Herb Salad Dressing:
Place 1/2 cup good quality olive oil into a jar.
Add 1/4 cup cider vinegar.
Add seasonings mix from packet.
Place lid on jar and shake until blended.
Serve over green salad.
Makes 3/4 cup salad dressing.","url":"https://recipe.bluelayer.org/recipe/27445/parmesan-herb-seasoning"},{"id":"27426","title":"Parsley Parmesan Chicken (Oamc)","ingredients":"salad dressing, italian dressing, commercial, regular
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,
parsley, fresh
spices, paprika
salt, table
spices, pepper, black","directions":"ASSEMBLY DIRECTIONS:.
Pour salad dressing in a large bowl.
Add the chicken parts to the dressing, coating well.
Cover and chill about 4 hours, or overnight.
Turn the chicken in the dressing occasionally.
Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl.
Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x13 baking pan or on a foil lined cookie sheet.
Spoon excess dressing over the chicken.
Bake at 350 degree oven for one hour, or until thickest piece is done.
FREEZING AND COOKING DIRECTIONS:.
Remove from oven and cool.
Put baked chicken pieces into a freezer bag.
Lable and freeze.
TO SERVE:.
Place chicken on a heavy foil lined cookie sheet.
Warm in a 400 degree oven for 10 minutes or until warmed through.","url":"https://recipe.bluelayer.org/recipe/27426/parsley-parmesan-chicken-oamc"},{"id":"27423","title":"Pastry Crust","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched","directions":"Work butter and cream cheese into flour.
Chill overnight.
Roll 1/2 of the dough into a ball and flatten into the pie plate with your fingers.
Bake in a 350 degree over for 10-15 minutes or until it starts to brown.
Keep an eye on it so it doesn't burn.","url":"https://recipe.bluelayer.org/recipe/27423/pastry-crust"},{"id":"27405","title":"Baked Corned Beef Brisket Ala Kevin the BBQguru","ingredients":"corn, sweet, white, raw
corn, sweet, white, raw
spices, coriander seed
spices, onion powder
spices, thyme, dried
spices, paprika
spices, garlic powder
alcoholic beverage, beer, regular, all","directions":"TIPS in Kevin's own words: Please read first.
Process begins the night before the actual baking.
Please plan accordingly.
Here is a recipe that has the proper spice mixture.
You will need to soak the corned beef!
Between 2 and 4 hours and change the water every 30 minutes.
The reason you never hear people talk about this is because it is usually boiled.which takes the salt out.
But roasting is a whole different technique.
I would leave it UNFOILED for the first couple of hours.
This will create a nice bark -- the outside area that will be intensely flavored.
Then you can foil and finish cooking.
Cook it to an internal temperature over 185 degrees .
Unless you have a meat slicer and can slice VERY thin, cooking it to 150 degrees will result in a VERY tough piece of meat.
The connective tissue needs to breakdown and that takes much time and occurs around 170+ degrees .
To test for doneness, use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance.OK, that's about it!
Enjoy!
BEGIN DIRECTIONS:.
Soak corned brisket for 2-4 hours, changing water every 30 minutes.
Grind peppercorns and coriander seeds.
Add remaining ingredients.
Remove brisket from water, pat dry and Rub spice mixture on the corned beef brisket.
Wrap tightly in plastic wrap and let sit overnight in the refrigerator.
Preheat oven to 250-275.
Slow cook brisket uncovered for the first 2 hours.
(At this point I add approximately 4 oz of beer) , then cover with foil.
You will be slow baking for an additional 1 1/2 hours per pound until done.
Internal meat temperature needs to be near 185 degrees or above when done.
It is important to use a thermometer for this part.
If it is above this temperature, now worries.
Just recover and keep warm until ready to eat.
Allow meat to rest before slicing.
Be sure to cut against the grain of the meat.
My personal note: I personally like to use an electric knife for slicing.
Slice and thin or thick as you like.
In the photo: I served with boiled yukon gold potatoes (or baby reds), cabbage and carrots, the dump on the melted parsley butter (melt butter and add chopped parsley).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/27405/baked-corned-beef-brisket-ala-kevin-the-bbqguru"},{"id":"27397","title":"Parmesan Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"Preheat the oven to 350F.
Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs.
Stir in the parmesan, seasoning and cayenne pepper.
Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth.
Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of Saran.
Lift off the top piece of Saran and cut into 2in biscuits.
Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits.
You should make about 30 biscuits in total.
Bake the biscuits for 8-10 minutes until crisp and golden.
Leave to cool on the baking sheets.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/27397/parmesan-biscuits"},{"id":"27387","title":"Homemade Tofu","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic","directions":"Put soya milk in a pan and bring to the boil.
Dissolve the Epsom salts or nigari in the hot water and add to the milk.
Leave for 5 minutes to curdle.
Line a sieve with a piece of muslin.
Pour curdled mixture through, separating the curds from the liquid.
Discard the liquid.
Fold muslin over top of sieve and place a weight on the top.
Leave for 1 hour.
Remove the curds, which are now tofu, and store in a bowl of water in the fridge till needed.
(makes approx 4 oz).","url":"https://recipe.bluelayer.org/recipe/27387/homemade-tofu"},{"id":"27379","title":"Divine Chocolate Truffles","ingredients":"martha white foods, martha white's buttermilk biscuit mix, dry
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Crush the digestive biscuits into crumbs (Putting it into a small plastic bag and hitting it with a rolling pin works best).
Break the chocolate into small pieces and put into a microwaveable bowl.
Put the bowl into a saucepan about halfway full of water depending how big the bowl is (The bowl and water shouldn't touch each other) and heat until melted.
Mix in the butter and crushed biscuits.
Leave mixture in the fridge for 10 minutes.
Take a teaspoonful of the mixture and roll it into a ball shape with your hands.
To make it look more truffley roll it in cocoa powder or chocolate sprinkles.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/27379/divine-chocolate-truffles"},{"id":"27355","title":"Short Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
salt, table","directions":"Place flour in bowl of electric mixer with paddle attachment.
Add butter, and mix on low speed until butter is size of peas.
Dissolve sugar and salt in scant 1/2 cup cold water.
Sprinkle over flour mixture, and mix briefly at low speed until dough just comes together.
Divide dough in two slightly unequal halves, and roll out for pie.
Or form dough in flattened disk, wrap in plastic, and refrigerate until ready to use or overnight.","url":"https://recipe.bluelayer.org/recipe/27355/short-pastry"},{"id":"27335","title":"Sandwich Rolls","ingredients":"water, bottled, generic
oil, canola
wheat flours, bread, unenriched
honey
salt, table
beverages, ovaltine, classic malt powder
leavening agents, yeast, baker's, active dry","directions":"Add ingredients listed to your bread machine in the order recommended by the manufacturer.
Select the DOUGH cycle and press START.
Once the cycle is complete, punch down the dough and transfer to a lightly floured surface.
Cut into 12 equal-size pieces and form into balls.
Flatten the rolls slightly and place onto a lightly greased large sheet pan, spacing about 1 1/2 to 2 inches apart.
Alternately, if you have a silicone mat, sprinkle it with some cornmeal before placing the rolls on the pan (I use this method).
When all rolls are placed, flatten them again slightly and use a sharp knife to cut an X in the top of each, if desired.
Cover with a clean towel and let them rise until at least double in size.
I really let them rise until they touch.
About 10 minutes before baking, preheat the oven to 375 degrees F. Place the rolls in the oven and bake for 18 to 20 minutes until nicely browned.
Remove from oven and let cool on the pan.
Store in a bread container or large zip-top bags.","url":"https://recipe.bluelayer.org/recipe/27335/sandwich-rolls"},{"id":"27307","title":"Dry Garlic Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
soy sauce made from soy (tamari)
sauce, hoisin, ready-to-serve
spices, garlic powder
spices, onion powder
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Cut your pork ribs into cubes or bite size pieces.
In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder.
Mix thoroughly.
Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best.
When ready to cook the pork pieces- drain off any excess marinade.
Mix together the flour and cornstarch in either a bowl or a bag.
Put the pork pieces in to the flour mixture a few at a time to coat them.
Tap off any excess flour and deep fry/fry in the heated oil.
Sprinkle the cooked ribs with a bit more garlic after they are cooked.
Serve hot or cold.
Prep time does not include marinade time.","url":"https://recipe.bluelayer.org/recipe/27307/dry-garlic-ribs"},{"id":"27304","title":"Ornament and Handprint Clay","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Combine ingredients and knead dough for 15 to 20 minutes.
Roll dough out and cut around hand or cut circles out for making hand imprints.
Use cookie cutters for ornaments or gift tags.
If necessary, slightly dampen pieces to make them stick together.
Make a small hole for the hanger and prick to prevent air bubbles.
Bake at 300 degrees F about 20 to 25 minutes or until golden.
You may have to bake considerably longer depending on how thick your items are.
They may not feel hard right away but will harden as they cool.
Paint and decorate as desired.
Acrylic paints work best and use a varnish to make them shiny.","url":"https://recipe.bluelayer.org/recipe/27304/ornament-and-handprint-clay"},{"id":"27288","title":"Mcintosh Apple Crisp Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
apples, raw, with skin
lemon juice, raw
spices, cinnamon, ground","directions":"In medium bowl, stir flour and sugar.
Blend in butter till mix is crumbly.
Quarter, core and peel apples.
Slice thick.
Arrange fruit in greased 9 inch pie pan.
Sprinkle with lemon juice and cinnamon.
Top with crumbly mix.
Bake in preheated 400 degree oven for 25 min.
Eat hot or possibly cooled.
Top with whipped cream.","url":"https://recipe.bluelayer.org/recipe/27288/mcintosh-apple-crisp-recipe"},{"id":"27282","title":"Microwave Apple Crisp","ingredients":"apples, raw, with skin
lemon juice, raw
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Place apples in a 9-inch, heat-resistant, non-metallic pie plate.
Sprinkle with lemon juice.
Heat, covered, on full power for 2 minutes.
Combine remaining ingredients in a small, heat-resistant, non-metallic bowl.
Heat topping mixture, uncovered on full power for 2 minutes, stirring after first minute.
Cool slightly.
Sprinkle topping mixture over apples.
Heat, uncovered, on full power for 8 minutes or until apples are tender and topping is crisp.","url":"https://recipe.bluelayer.org/recipe/27282/microwave-apple-crisp"},{"id":"27280","title":"My Mom's Homemade Bread & Bun Recipe (No Bread Maker)","ingredients":"water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"In small bowl place the following ingredients:.
1 cup warm water.
yeast and 2 tbsp white sugar (DO NOT STIR).
let stand for 10 minutes.
In large mixing bowl do the following steps.
Place 8 cups warm water in bowl.
Place remaining 2 tbsp sugar in water.
Place 4 tbsp margarine or veg.
oil in water.
Place salt in water.
Add 6 cups flour one at a time and mix as you are adding.
Making sure to remove any lumps.
Should be smooth before adding next cup.
Pour Yeast mixture in other bowl that you set aside into mixture.
Mix until smooth.
Continue to add flour mixing thoroughly until dough is sticky and forms a ball (note you will have to use your hands to mix it after its too tough to mix with a spoon.
It should take only about a maximum of 17 cups of flour.
Take dough out of bowl and place on a flat clean dry surface which was sprinkled with about 1/2 cup of flour.
Knead dough with hands for about 15 minutes or so.
Dough should be soft and feel light to to touch.
TIP: To prevent the dough from sticking to your hands a lot rub vegetable oil on them or take a piece of margarine and rub it into your hands then continue to knead dough.
DO NOT ADD MORE FLOUR!
It will make your bread dough TOO HEAVY!
if you do.
Separate dough in half.
Place each half in a bowl.
Place a light towel over it and let the dough rise for 1 hour or until doubled.
FOR BUNS: Take about the size of a baseball of dough in your hand roll into a ball and place it on an ungreased cookie sheet.
Let rise for another 1/2 hour or until buns are double in size.
For buns to rise tall place them close together almost touching.
Bake at 375F.
FOR LOAVES: Take a large amount of dough and roll into a roll dough should not take up more than half of the loaf pan.
Make sure dough roll is even or you will end up with a lopsided loaf or narrow loaf.
Let rise for 1 to 2 hours.
Or until Dough is nicely formed above the rim of the loaf pan.
Bake at 350F for 45 minutes or until golden brown.
To test to see if done knock on top of the loaf.
If it sounds hollow it is completed baking.
It will be a dark golden brown color when finished.
Take Loaves out of oven and take them IMMEDIATELY OUT OF THE PANS upside down.
(If you leave them till cooled in pans what happens is the bottom crust gets soggy from the condensation).
Brush melted butter over top of loaves to prevent from drying out.
Yield: 4 loaves 2 dozen buns.
Depends on size.
TIP: This bread dough is great for anything such as pizza crusts, cinnamon buns, take a bit and roll it out thin and place it in a frying pan with a little oil and fry it and serve with jam or peanut butter.","url":"https://recipe.bluelayer.org/recipe/27280/my-moms-homemade-bread-bun-recipe-no-bread-maker"},{"id":"27273","title":"Coconut Date Snack Bites","ingredients":"dates, deglet noor
nuts, almonds
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
spices, cinnamon, ground
salt, table","directions":"Remove pits (if necessary) from dates, give them a rough chop and add to a food processor bowl along with almonds.
Pulse about 8-10 times, or until dates and almonds are broken down to small pieces.
Add rolled oats, 1/3 cup coconut, honey, cinnamon and salt.
Process until everything is well-combined.
Empty snack bite mixture onto a rimmed plate or baking sheet.
By teaspoonfuls, roll into 1-inch balls.
Roll bites into remaining 1/4 cup coconut and press to adhere.","url":"https://recipe.bluelayer.org/recipe/27273/coconut-date-snack-bites"},{"id":"27272","title":"K.f.c Salad","ingredients":"cabbage, raw
carrots, raw
sugars, granulated
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
salad dressing, mayonnaise, regular
milk, buttermilk, fluid, cultured, lowfat
vinegar, distilled
lemon juice, raw","directions":"Cut cabbage and carrots into small pieces about the size of rice kernels.
(The food processor is great for this!)
In salad bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice.
Beat until smooth.
Add the cabbage and carrots.
Mix well.
Cover and refrigerate for at least 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/27272/k-f-c-salad"},{"id":"27264","title":"Chicken noodle soup","ingredients":"oil, olive, salad or cooking
onions, raw
celery, raw
carrots, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, garlic powder
spices, thyme, dried
soup, chicken broth or bouillon, dry
egg substitute, powder","directions":"Once chicken is chopped in pieces season to your liking( example: salt, black pepper or poultry seasoning)
In a large pot or dutch oven, heat oil over medium heat.
Add carrots, celery, garlic and onions.
Cook until onions are translucent
Add chicken and thyme, cook for 2 1/2 minutes
Add chicken broth and bring to a boil
Add noodles and reduce heat.
Let simmer for 12 minutes or until noodles and chicken are done.","url":"https://recipe.bluelayer.org/recipe/27264/chicken-noodle-soup"},{"id":"27254","title":"Chocolate Peanut Butter Fudge Crunch","ingredients":"candies, semisweet chocolate
butter, without salt
butter, without salt
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
salt, table
sugars, powdered","directions":"Line an 8 inch square baking pan with parchment paper.
In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat.
Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal.
Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes.
Wash out the saucepan.
In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring.
Remove from the heat and stir in the remaining peanut butter and the powdered sugar.
Spread half of the peanut butter mixture over the cereal layer.
Top with the remaining 1 cup of cereal.
In a small bowl, microwave the remaining chocolate at medium power until melted, about 1 1/2 minutes.
Stir into the remaining peanut butter mixture.
Spread evenly on the cereal topped peanut butter layer.
Refrigerate until set, about 45 minutes.
Cut into 16 pieces.","url":"https://recipe.bluelayer.org/recipe/27254/chocolate-peanut-butter-fudge-crunch"},{"id":"27247","title":"Rustic Potato Loaves","ingredients":"potatoes, raw, skin
salt, table
potatoes, raw, skin
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Scrub the potatoes and cube them into large pieces, peel on.
Toss into a pot, cover with water, add 2 teaspoons salt, and boil until they are completely cooked through.
Draw off 1/2 cup of the water from cooking the potatoes and set aside; drain the potatoes, and then spread them out flat to dry completely.
It is a very important to let the potatoes dry and cool for at least 30 minutes prior to mashing.
Leave the peel on.
Once the 1/2 cup water has cooled to tepid, add the yeast and allow to bloom for 5 minutes.
Put the dried, cooled potatoes in the KA with the paddle attachment and mash smooth; yes, the peel is still on.
It looks weird, but let it go.
When the potatoes are mashed completely, add the bloomed yeast/potato water, and the olive oil.
Mix until combined.
Change to dough hook.
Add the flour and the remaining 2 tsp.kosher salt all at once and mix for about 3 minute on low speed, then increase to medium speed and mix for 11 minutes more.
The dough will be firm at first and soft at the finish.
It will look very dry to begin with, like pie dough, but do not add more liquid and do not add more flour, even if you are tempted.
Just leave it and let it go.
The flour will be absorbed.
The end result will be very nearly the texture of brioche dough, very soft, almost a batter.
You should stop the machine a few times and scrape the dough down off the sides and bottom of the bowl, then let it continue to mix.
Scrape the dough into a greased bowl, cover with plastic and let rise for 35 minutes.
The dough will rise slightly but will not double.
While the bread is proofing, put your rack in the bottom of the oven and put your pizza stone in.Heat the oven to 375 degrees.
Invert a baking sheet and place a piece of parchment on it- this will be the resting place for the bread's final rise.
Sprinkle the parchment lightly with flour.
Turn the dough out onto a floured surface and divide it in half.
Shape each piece into a torpedo shape, with tapered ends.
Place the loaves on the parchment and cover with a towel.
Let rise at room temperature for about 35 minutes.
At the end of 35 minutes, slide your loaves onto the pizza stone, and using a spray bottle, spray the oven walls with water and then shut the door quickly to trap the steam.
Bake the loaves for 50 minutes, spraying the oven with water occasionally.
When they are done, the breads will be very brown, will sound hollow when thumped, and the interior temperature will be about 200 degrees F.
Remove from the oven and let cool for at least 20 minutes before slicing.
NOTES: The first time I made this bread I thought the recipe just had to be wrong on every count.
It is very different from any bread I've ever made.
But please, follow the directions faithfully and you will be rewarded!
These loaves are gorgeous- beautiful- very crusty and brown and smell soooooo good.
When I first made them I couldn't wait until they cooled completely so I cut off an end piece and bit into it.
It was fantastic!
I was surprised that the potato peel didn't make any distinct difference to the texture.
I thought it would.The resulting bread was very distinctly tasting of potato.
It was soft, as potato breads are, but yeasty and a little dense(in a good way) and had a wonderful crusty exterior.It was fantastic!
I think you are going to love these.
NOTE 2: If you don't have a pizza stone, just bake them on a sheet pan.It won't be quite the same, but it will be close enough.","url":"https://recipe.bluelayer.org/recipe/27247/rustic-potato-loaves"},{"id":"27235","title":"Roasted Garlic Bread","ingredients":"spices, garlic powder
water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients except mashed roasted garlic in bread machine in order of manufacturer's instructions.
Select basic white cycle, medium or light crust.
At raisin/nut signal add roasted garlic.
Do not use delay cycle.
*Roasted Garlic: heat oven to 350F (180C).
Carefully peel away paperlike skin from around garlic bulbs, leaving just enough to hold bulb intact.
Trim tops of garlic bulbs about 1/2 inch to expose cloves.
Place bulbs, stem ends down, on 12-inch square of aluminum foil.
Drizzle each bulb with 2 teaspoons olive or vegetable oil.
Wrap securely in foil; place in pie plate or shallow baking pan.
Bake 45 to 50 minutes or until garlic is tender when pierced with toothpick or fork.
Cool slightly.
Gently squeeze garlic out of cloves.
Note: A 1-ounce bulb of garlic roasted equals about 1 tablespoon of mashed garlic.","url":"https://recipe.bluelayer.org/recipe/27235/roasted-garlic-bread"},{"id":"27192","title":"Pie Crust (Snow Cream Filling)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine flour and salt.
Cut in shortening until mix resembles cornmeal.
Add water until mix forms small pea shaped crumbs.
(add water slowly).
Form mix into a ball.
Roll to a thickness of about 18 inch place in pie pan and poke holes in bottom with a fork.
Bake at 425F (220C) f. for 15 minutes.
note: fill with snow cream filling or fill with your favorite filling.
snow cream pie filling 1 small box - instant pudding 1 cup milk 8 oz sour cream Mix all ingredients, at slow speed for 1 minute.
Place in baked pie shell.","url":"https://recipe.bluelayer.org/recipe/27192/pie-crust-snow-cream-filling"},{"id":"27176","title":"Chocolate and Hazelnut Cheesecake Slice","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
cheese, parmesan, hard
cream, sour, cultured
spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts","directions":"Preheat oven to 160 C and Lightly grease and line a 20cm x 30cm baking tin with non-stick baking paper.
For the biscuit base, place butter, sugar, flour and cocoa powder in a large bowl and rub together with your fingertips until the mixture begins to resemble moist, rough breadcrumbs.
Press the mixture firmly into the base of the prepared tin and chill for 10mins.
Bake for 20 mins then set aside to cool.
Beat together the cream cheese and sour cream until smooth, then fold through the chocolate and hazelnuts.
Spoon the mixture over the prepared base, smoothing it out evenly.
Chill in the fridge for at least 4 hours.
For the topping, pour the chocolate onto a piece of greaseproof paper and scatter with the hazelnuts.
Chill to set, then roughly chop and scatter over the cheesecake.
Cut into 18 slices & serve.","url":"https://recipe.bluelayer.org/recipe/27176/chocolate-and-hazelnut-cheesecake-slice"},{"id":"27173","title":"Christmas Rice Krispie Treats","ingredients":"butter, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, walnuts, english","directions":"Melt butter and marshmallows in large heavy pan until smooth, stirring constantly.
Remove from heat, add cereals and nuts and stir to coat.
Or combine cereals and nuts in very large mixing bowl and pour marshmallow mixture over and stir to coat.
Pour into a buttered 9 x 13-inch pan, press down with buttered hands.
Cool and cut into squares.
Makes about 40 squares.","url":"https://recipe.bluelayer.org/recipe/27173/christmas-rice-krispie-treats"},{"id":"27171","title":"Fried Dough (Elephant Ears)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, canola
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Add to the bowl of a bread maker and set on the dough cycle.
Or, mix vigorously in a large mixing bowl and let rise until double in bulk.
Turn the dough out onto a floured surface.
Punch down and knead.
Roll out to about 1/8 inch thick.
Cut into strips 2 1/2 inches wide and cut the strips into squares.
Or just grab some dough and streach it into the shape of an elephants ear.
Cover and let rest for about 10 minutes.
Using a large fry pan, fill with about three inches of cooking oil.
Heat until the temperature of the oil is 360 degrees.
If the fat is too cool, the dough will absorb the oil and if the fat is too hot, the dough will brown before it is cooked in the middle.
Lower the dough gently into the cooking oil, two or three pieces at a time.
When brown on one side, turn and brown on the other side.
Lift from the cooking oil with a fork or tongs and drain on paper towels.
Brush the fried dough with melted butter and sprinkle with powdered or cinnamon sugar.","url":"https://recipe.bluelayer.org/recipe/27171/fried-dough-elephant-ears"},{"id":"27161","title":"Easiest Vegan Apple Pie","ingredients":"apples, raw, with skin
sweetener, syrup, agave
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
lemon juice, raw
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat the oven to 425'F.
Peel and core your apples and slice them up.
Add the sugar, flour, cinnamon and lemon juice and give it a good toss to cover the apples.
Set aside.
Prepare your 2-9\" crusts.
Put the bottom one into the pie pan and fill it with the apple mixture.
Dollop the cold margarine evenly on top of the apple mixture.
Put the top on the pie and fold the sides under and flute.
If you like brush the top with some soy milk and sprinkle with a little raw cane sugar.
Bake at 425'F for 12 minutes, then turn the oven down to 350'F and bake for another 20-40 minutes.
If the edges start to brown too much cover with tin foil.
Once done, test for doneness.
Cool on a metal wrack.
Serve warm with a dollop of your favorite vegan topping, a slice of vegan cheddar cheese or some vegan ice cream.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/27161/easiest-vegan-apple-pie"},{"id":"27157","title":"Dog Food - Beef","ingredients":"beef, grass-fed, ground, raw
beef, grass-fed, ground, raw
rice, white, long-grain, regular, unenriched, cooked without salt
shortening, vegetable, household, composite","directions":"Roast beef until medium-rare (about 170'F on a meat thermometer).
Dice into smaller than bite size pieces (varies depending on the size of the dog).
Pan fry liver until medium-rare or just a hint of pink is seen when you cut through the the center.
Dice vegetables into 1/2 inch (1 cm) cubes and blanch for one minute.
Place brown rice into a large pot of boiling water and cook for 25 minutes for most brown rice and 50 minutes for the organic brown rice (or according to package direction).
I cook it like pasta, in lots of water and then strain to keep it fluffy and stop it from sticking to the bottom of the pot.
Mix all ingredients together.
Place into containers and freeze.
**NOTE: Vegetables can consist of most high-nutrient options such as fresh or frozen sweet potato, wax beans, peas, pumpkin, spinach, carrots, squash, zucchini, etc.
** Please be careful of those items toxic to dogs such as onions and garlic.","url":"https://recipe.bluelayer.org/recipe/27157/dog-food-beef"},{"id":"27151","title":"Fresh Blueberry Pie III","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
blueberries, raw
salt, table
sugars, granulated
water, bottled, generic
cornstarch
butter, without salt
lemon juice, raw","directions":"Preheat oven to 375 degrees F (190 degrees C).
Prepare crust.
In a large bowl, combine flour,1/4 teaspoon salt and 3 tablespoons sugar.
Add oil and milk and mix together.
Roll out and line a 9 inch pie pan.
Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.
Place 2 cups of fresh blueberries in baked pie shell.
In a saucepan, combine 2 cups fresh or frozen blueberries, water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar.
Bring to a boil and continue to boil for 5 minutes or until thick and clear.
Add butter and lemon juice.
Pour filling over berries in pie shell and allow to cool.","url":"https://recipe.bluelayer.org/recipe/27151/fresh-blueberry-pie-iii"},{"id":"27148","title":"Grape Nuts Bars","ingredients":"honey
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
cranberries, dried, sweetened","directions":"Line a 9\"x13\" baking pan with parchment paper.
In a large saucepan, combine honey and peanut butter over medium high heat.
Bring to a boil and cook for 1 minute, stirring constantly.
Remove from heat and add the remaining ingredients, mixing well and spread into prepared pan.
Use a piece of parchment paper to press into pan and flatten out.
Put in refrigerator for about 30 minutes until cool and cut into bars.","url":"https://recipe.bluelayer.org/recipe/27148/grape-nuts-bars"},{"id":"27146","title":"Brown Sugar Mixture","ingredients":"sugars, granulated
sugars, granulated","directions":"Mix sugars together until well combined.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/27146/brown-sugar-mixture"},{"id":"27141","title":"Pasta for Don and His Loves","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"In a medium bowl, stir together the soy flour, whole wheat flour, spelt flour, and salt.
Add water, and mix by hand or in a stand mixer with the dough hook attachment.
Use more water as needed to form a stiff but pliable dough.
Mix or knead by hand for about 10 minutes.
Cover, and let the dough rest for 30 minutes, or if you do not have a pasta machine, rest for at least an hour.
Divide dough into four pieces for easier rolling.
Run dough through a pasta machine if you have one, or use a rolling pin to roll out very thin, but not transparent on a floured surface.
If you are making noodles, allow the pasta sheet to dry for a few minutes.
Dust with flour, and roll into a loose tube.
Slice the tube into 1/4 inch slices for linguine, or to desired size.
To cook: Bring a large pot of lightly salted water to a boil.
Add pasta, and cook until al dente, 1 to 5 minutes depending on thickness.
Cooked pasta will float to the top of the water.","url":"https://recipe.bluelayer.org/recipe/27141/pasta-for-don-and-his-loves"},{"id":"27137","title":"Virginia Hot Dip","ingredients":"cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
beef, grass-fed, ground, raw
spices, garlic powder
cream, sour, cultured
onions, raw
nuts, pecans
butter, without salt","directions":"Saute the nuts in the butter.
Soften the cream cheese.
Add all ingredients together, sprinkle with nuts on top.
Bake 350 for 20 minute in a 8\" pie pan.
Serve with crackers.","url":"https://recipe.bluelayer.org/recipe/27137/virginia-hot-dip"},{"id":"27120","title":"Spinach Pie","ingredients":"spinach, raw
onions, raw
oil, olive, salad or cooking
lemon juice, raw
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"390 grams spinach.
154 grams onions.
2 onces olive oil.
2.5 onces lemon juice.
16 grams salt.
1.473 kilograms flour.
8 grams yeast.
2.5 onces vegetable oil.","url":"https://recipe.bluelayer.org/recipe/27120/spinach-pie"},{"id":"27106","title":"Quickie Chicken Parm Casserole","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, pasta, spaghetti/marinara, ready-to-serve
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"preheat oven to 350. spray 9\"x\"13 casserole dish-i use a lasagna tin- with cooking spray
spoon about a half cup sauce on bottom of casserole .
not alot, just enough to lightly cover.
lay frozen chicken on top.
its ok to put pieces on top of each other, just try to do it evenly
sprinkle parmesan cheese on top of chicken, then top with rest of sauce, making sure to cover all chicken well.
you can use a little more if you like it saucy, just not too much or it will end up soggy
top with mozzarella cheese.
two cups is just a suggestion, if you like it super cheesy, go for it!
:-D
pop it in the over for 30-35 minutes, until cheese is nice and bubbly and chicken is cooked through.
if the cheese is cooking faster than the chicken, i move it to bottom rack and that usually does the trick!
serve with pasta and garlic bread if desired, and enjoy!","url":"https://recipe.bluelayer.org/recipe/27106/quickie-chicken-parm-casserole"},{"id":"27095","title":"Sweet & Tangy Family Steak","ingredients":"catsup
mustard, prepared, yellow
sugars, brown
vinegar, cider
spices, garlic powder
spices, pepper, black
salt, table
beef, grass-fed, ground, raw","directions":"in medium bowl stir together all marinade ingredients.
pierce steak with fork, place steak in plastic ziplock bag.
pour in marinade and seal bag.
refrigerate 24 hours.
heat broiler, drain steak, reserve marinade.
place steak on greased boiler pan.
broil 4 to 5 \"in from heat for 5 to 6 minutes.
turn steak over, brush with marinade, continue broiling for 4 to 5 minutes or until desired doneness.
in 1qt saucepan cook remaining marinade over medium heat until heated through.
to serve, cut steak on the diagonal into thin slices.
serve with hot marinade, great served with mashed or boiled baby potatoes.","url":"https://recipe.bluelayer.org/recipe/27095/sweet-tangy-family-steak"},{"id":"27093","title":"Chocolate Chex Caramel Crunch","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
vanilla extract","directions":"Into large microwavable bowl, measure cereal; set aside.
Line cookie sheet with waxed paper.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth.
Stir in baking soda until dissolved.
Pour over cereal, stirring until evenly coated.
Microwave on High 3 minutes, stirring every minute.
Spread on cookie sheet.
Cool 10 minutes.
Break into bite-size pieces.
In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot).
Drizzle over snack.
Refrigerate until set.
Store in tightly covered container.
High Altitude (3500-6500 ft): No change.","url":"https://recipe.bluelayer.org/recipe/27093/chocolate-chex-caramel-crunch"},{"id":"27086","title":"Maple Baked Bacon","ingredients":"bacon, meatless
syrup, maple, canadian","directions":"Heat oven to 400 degrees.
Place a large wire rack on top of a large jelly-roll pan.
Place bacon strips on top of wire rack.
Drizzle maple syrup over bacon pieces.
Bake in oven for approximately 20-30 minutes.
Remove and let stand for 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/27086/maple-baked-bacon"},{"id":"27085","title":"Homemade Roca","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Melt butter in a heavy-bottomed pan.
Add sugar, syrup and water.
Boil until sugar dissolves.
Continue soft boiling and stir frequently until it reaches 290 degrees.
Pour into a sprayed foil-lined pan (15x10x1) and spread to the edges.
Cool for 5 minutes.
Evenly sprinkle chocolate chips over the mixture and let set for 2 minutes.
Spread chips out with spatula.
Cover with almonds (optional) and set in the fridge for several hours to harden.
Once its completely hardened, remove from the pan and break into pieces.","url":"https://recipe.bluelayer.org/recipe/27085/homemade-roca"},{"id":"27081","title":"Kemper Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic
sugars, granulated","directions":"Add all ingredients but sugar to a bowl.
Knead dough until well mixed.
Cover countertop with a thin layer of flour.
Roll out dough (flour your rolling pin too or it will stick) to about 1/8-1/4 inch thick.
Lift dough and gently slide your pie plate underneath.
Gently press dough into pie plate, then use a knife to run around the edges and trim off the extra.
Fill pie with your choice of filling - canned works fine.
Take remaining dough and roll out a second time (re-flour your countertop).
Again, slide pie plate underneath and gently trim off extra.
Use fingers or a fork to seal the two crust layers around the edge.
Cut vent holes in top crust layer, and sprinkle entire pie with the sugar.
Bake at 400 for 40-50 minutes.","url":"https://recipe.bluelayer.org/recipe/27081/kemper-pie-crust"},{"id":"27075","title":"Ballpark Bark","ingredients":"butter, without salt
sugars, granulated
salt, table
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d
pretzels, soft, unsalted
candies, marshmallows","directions":"Lightly grease a sheet pan with nonstick cooking spray.
Combine the butter, sugar, and salt in a medium saucepan over high heat and bring to a boil.
Continue cooking until a candy thermometer reads 300 F. Remove the saucepan from the heat and immediately add the peanuts, stirring to coat them.
Pour the peanut mixture onto the prepared sheet pan and spread it as thinly as possible.
Allow the brittle to cool to room temperature, about 1 hour.
Once the brittle is fully cooled, cut it into 1-inch pieces.
Measure 3/4 cup of brittle and set it aside, reserving the remaining brittle for another use.
(The peanut brittle can be kept in an airtight container at room temperature for up to 4 weeks.)
Temper the milk chocolate as directed in Basic Tempered Chocolate (page 163).
Once the chocolate is tempered, add the 3/4 cup brittle, the pretzels, and the marshmallows and stir to coat as much as possible.
Pour the chocolate mixture onto a sheet pan lined with parchment or waxed paper.
Spread it as thinly as possible.
Allow the bark to set at room temperature for 1 hour (or 30 minutes in the refrigerator).
Using a chefs knife, cut the bark into bite-size pieces, about 1 inch.
Serve the bark immediately, or keep it in an airtight container at room temperature for up to 4 weeks.","url":"https://recipe.bluelayer.org/recipe/27075/ballpark-bark"},{"id":"27072","title":"Creole Bakes","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the dry ingredients into a bowl, then cut in the butter with a knife until the mixture resembles bread crumbs.
Pour in the milk and stir to make a soft dough.
Knead on a floured surface board for about 5 minutes, then refrigerate for 30 minutes.
Break the dough into lemon-sized pieces, roll these into balls and flatten to a thickness of 1/2 inch.
Fry these in hot oil until they are golden.","url":"https://recipe.bluelayer.org/recipe/27072/creole-bakes"},{"id":"27068","title":"Blueberry Apple Pie Recipe","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Ice // rocks or possibly blended // frzn","url":"https://recipe.bluelayer.org/recipe/27068/blueberry-apple-pie-recipe"},{"id":"27045","title":"Brenda's Best White Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
wheat flours, bread, unenriched
beverages, ovaltine, classic malt powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt","directions":"Fit stand mixer with dough hook.
Pour warm water into the bowl of your stand mixer.
Sprinkle yeast and sugar over warm water.
Let sit 5-10 until mixture foams.
Add canola oil, 4 cups of flour (reserve 1/4 cup of flour to use if needed), diastatic malt powder, powdered milk, and salt.
Mix on low to thoroughly blend all ingredients.
After flour is mostly incorporated, bring speed up to a low-med (2 on a KA P600, or 4 on a KA Artisan).
I like a little stickier dough, so often the 4 cups of bread flour is enough for me.
If you need to add more flour, add the remaining 1/4 cup a tbsp at a time.
Knead with the dough hook on low-med (2 on a KA P600, or 4 on a KA Artisan) for 8 minutes.
Remove dough to a large bowl that has been oiled to prevent sticking.
Flip over to oil other side as well.
Cover with plastic wrap and set in your oven with only the pilot light or oven light bulb on for a draft free rising with a little warmth.
Let rise for 1-1 1/2 hours.
Dough should double or a little more.
I also place my empty bread pan in the oven during rising to warm a bit.
Remove dough from the bowl and pat gently into a narrow rectangle on a clean countertop.
You want the width to be about the same as the length of your bread pan.
Starting at one of the short ends, roll the dough into a log.
Tuck under the ends, and place into a lightly greased bread pan (I use a spritz of cooking spray).
Spray or lightly oil a piece of plastic wrap and drape loosely over loaf.
Place back in oven to rise another 20-30 minutes.
Remove pan from oven and set aside in a draft free place while you preheat your oven to 375 degrees.
Carefully remove plastic wrap and bake loaf for 25-30 minutes until a light golden brown.
Set pan on a cooling rack for about 2 minutes and then take the chilled butter and gently glide it all over the top of the loaf.
You may not use the whole chip of butter.
Just use enough to lightly coat the top and sides that rose above the pan.
Let cool in pan about another 3-5 minutes and then gently tip the loaf out onto the cooling rack to finish cooling.
Cool at least 45 minutes before cutting for best results.","url":"https://recipe.bluelayer.org/recipe/27045/brendas-best-white-bread"},{"id":"27023","title":"French Bread Rolls to Die For","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"In a large bowl, stir together warm water, yeast, and sugar.
Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour.
Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.
Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat.
Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface.
Divide the dough into 16 equal pieces, and form into round balls.
Place on lightly greased baking sheets at least 2 inches apart.
Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/27023/french-bread-rolls-to-die-for"},{"id":"27010","title":"Kevins Super Fabulous Bacon Rice Krispies Treats","ingredients":"bacon, meatless
rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows","directions":"Cook the bacon in a large, deep non-stick skillet or pot over medium heat until it is crispy but not burned.
Use tongs or a spatula and take the bacon out of the grease but keep the grease in the skilletyoull need it later.
Chop all the bacon into tiny pieces and put it back into the pot with the grease and add the marshmallows.
Stir the marshmallows on a low to medium heat until fully melted with the grease and bacon.
Add the Rice Krispies and stir until well combined.
Then pour into a well greased 9x13 pan.
Let it cool overnight or at least 1 hour.
Best if you put them in the fridge so they are firm enough to cut.","url":"https://recipe.bluelayer.org/recipe/27010/kevins-super-fabulous-bacon-rice-krispies-treats"},{"id":"27000","title":"Pecan Brittle","ingredients":"nuts, pecans
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
cream, fluid, heavy whipping
butter, without salt
vanilla extract
leavening agents, baking soda
salt, table","directions":"*NOTE: For a nut-free version, use pretzel pieces in place of pecans.
Preheat oven to 200 degrees F. Place the pecan pieces in a pan and put them in the oven to warm while you complete the following steps.
Butter a large sheet pan with 1 Tablespoon of butter and set aside.
In a 2-quart saucepan, combine the sugar, water, corn syrup and cream.
Heat over medium until the mixture boils.
If needed, you can use a wet pastry brush to wash the side of the pot at any time.
Insert a candy thermometer into the sugar mixture.
Heat over medium heat until the temperature reaches about 280 degrees F.
Stir in the butter, one piece at a time, until it is all incorporated.
Click the thermometer back in and cook until the temperature comes back up to 280 degrees F (the temperature drops when you add the butter).
Remove the pot from the heat and add the nuts (or pretzels), vanilla, baking soda, and salt.
Stir well.
Quickly dump the mixture onto the prepared baking sheet and use two forks to spread it out.
Let it sit for at least 4 hours (overnight is best), then break into pieces.
Bag the pieces quickly and give them away OR YOULL EAT THE WHOLE BATCH.
Yes, I AM speaking from experience.","url":"https://recipe.bluelayer.org/recipe/27000/pecan-brittle"},{"id":"26997","title":"Maple Chocolate Nut Fudge","ingredients":"sugars, granulated
sugars, brown
butter, without salt
syrup, maple, canadian
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english","directions":"Put the butter,sugars,syrup,chocolate& cream in saucepan.
While stirring constantly,cook to 240,or to soft ball stage.
Remove from heat,add in the coconut,beating until mixture is creamy.
Pour into buttered pans,sprinkle nuts over top.
Let cool before cutting into pieces.","url":"https://recipe.bluelayer.org/recipe/26997/maple-chocolate-nut-fudge"},{"id":"26981","title":"Barbari Bread - Nan-E Barbari","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt
cornmeal, degermed, unenriched, yellow
seeds, sesame seeds, whole, dried","directions":"Dissolve yeast in 1/4 cup warm water.
Add sugar and set aside for 10 minutes.
Pour yeast mixture in large bowl or food processor, add remaining warm water, and salt--mix well.
Gradually add flour while stirring constantly.
After flour has been added, knead by hand, adding more of the flour if needed until the dough is not sticky.
Pour oil in a large bowl and place dough in bowl.
Cover with a clean damp towel and let rise 4 hours in warm, dark place without moving.
Punch air out while dough is in the bowl.
Flip dough over and return to bowl.
Cover with new damp towel and allow to rise until double.
Place cookie sheet in center of oven and preheat to 500F.
Divide dough into 11 parts, each piece about 5 inches in diameter.
Dust a tray with corn meal and place loaves on tray.
With damp hands, press fingertips into each loaf, then sprinkle tops with sesame seeds.
Put loaves on the cookie sheet, corn meal side down, and bake sesame side up for 8 minutes in oven.
Turn bread over and bake corn meal side up for 4 minutes in closed oven.
Remove loaves from oven.
Cover with clean towel, serve hot or wrap in foil and freeze (toast before serving.
).","url":"https://recipe.bluelayer.org/recipe/26981/barbari-bread-nan-e-barbari"},{"id":"26939","title":"Sweet Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
salt, table
oil, olive, salad or cooking
butter, without salt
water, bottled, generic","directions":"In a bowl, stir together dry ingredients.
Then cut in the oil and butter into the flour mixture, until crumbly.
When flour/oil mixture is crumbly, add water one tablespoon at a time, blending into the flour after each tablespoonful.
(You may or may not use all 6 tablespoons of water, and some people may even need more water than others.)
When dough forms a ball, separate into two balls.
Roll each ball out between waxed paper or plastic wrap, until the pie crust is in your desired shape.
If baking this pie crust without filling, place into a pie plate, and fork the dough on the bottom of the pie plate.
Bake at 475 degrees for 10-12 minutes.
If you are using an unbaked pie shell to make a pie, do not fork the dough at the bottom of the pie plate, but place you filling into the pie crust and bake your pie according to your pie-filling directions.","url":"https://recipe.bluelayer.org/recipe/26939/sweet-pie-crust"},{"id":"26937","title":"Pastry for 9 Inch One Crust Pie","ingredients":"shortening, vegetable, household, composite
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Cut shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon.
at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp.
water can be added if necessary.)
Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.
Roll pastry 2 inches larger than inverted pie plate, 9 inch x 1 1/4 inch Fold pastry into quarters;place in plate.
Unfold and ease into plate, pressing firmly against bottom and side.
Trim edge of pastry 1 inch from rim of plate.
Fold and roll pastry under, even with plate; flute.","url":"https://recipe.bluelayer.org/recipe/26937/pastry-for-9-inch-one-crust-pie"},{"id":"26915","title":"Spinach Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pepper, black
oil, olive, salad or cooking
spinach, raw
water, bottled, generic","directions":"Put spinach and water in a saucepan and bring to a boil.
Simmer 5-10 minutes until spinach is tender and breaks apart easily.
Remove from heat.
Do not drain.
Use a spoon to chop spinach somewhat.
It should break up easily.
If it doesn't, cook it a little more.
Mix flour, salt, baking powder and a few sprinkles of mixed pepper in a mixing bowl.
Add olive oil and mix well, using your hands if necessary.
You don't need to over mix, just try to lightly spread the oil throughout the flour mixture.
Add the cooked spinach with water and stir to blend well.
The dough will most likely be sticky.
Add flour a little at a time until dough is soft but easy to handle, kneading it in with your hands.
It is better if the dough is still a little tacky because it will pick up flour when you roll the tortillas.
Lay the dough out on a floured board and make a tube shape.
Cut into 8 equal size pieces.
I cut the tube in half, than half each half, than half each quarter to make 8 fairly equal sized pieces.
Set aside the pieces.
Working with one piece at a time, roll the dough around in your hand to make a ball.
Place on floured board and using a rolling pin, roll it into a flat circle about 9-10 inches in diameter.
As you roll, lift edges and check periodically to make sure dough is not sticking to the board.
Add flour to the top or bottom as needed to keep dough from sticking.
Use as little flour as possible.
Too much flour worked into the dough will make it hard.
Heat a 10-inch cast iron griddle on the stove over medium heat.
If you prefer, use a paper towel dipped in olive oil and spread over pan lightly.
Do not let pan get too hot and smoke.
Lay tortilla in pan and cook each side for about 1-2 minutes.
Remove from pan and lay flat on a plate.
Repeat with each piece of dough, oiling pan as preferred between tortillas.
If pan gets too hot during cooking, remove from burner for a few minutes to cool slightly, but pan should be hot when you place the tortilla on the surface.
Do not overcook your tortillas.
If your pan is not hot enough, it takes too long to cook the tortilla and it will become tough and lose its softness.
To store, stack tortillas with a piece of waxed paper between each one and seal in plastic bag.
Freeze for two weeks or store in fridge for several days.
If frozen, let thaw completely at room temperature to avoid breaking when separating.
Reheat filled tortilla over a griddle or in the microwave.
Do not overheat in microwave as the tortilla will become tough.","url":"https://recipe.bluelayer.org/recipe/26915/spinach-flour-tortillas"},{"id":"26911","title":"Honey Taffy","ingredients":"sugars, granulated
cream, whipped, cream topping, pressurized
honey
butter, without salt
salt, table","directions":"Combine ingredients in large,heavy saucepan.
Bring to boil over medium heat,stirring constantly.
Continue stirring and cook until mixture reaches soft crack stage (270 degrees on candy thermometer).
Pour mixture onto cool,buttered surface (a large cookie sheet works).
Allow to cool slightly,until it can be handled comfortably.
Here is the fun part,butter your hands,find a partner,pull and twist taffy into ropes, until it lightens in color.
Break ropes into pieces about 2 inches long.
wrap pieces in waxed paper and twist ends.","url":"https://recipe.bluelayer.org/recipe/26911/honey-taffy"},{"id":"26896","title":"A1 Prize Winning Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
nuts, pecans
cream, whipped, cream topping, pressurized
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Line 13x9 inch baking dish with two pieces of foil (in different directions), letting the foil overhang the pan.
Add the sugar, evaporated milk, and butter to a large heavy bottomed pot and heat over medium to medium-high heat, stirring constantly to bring to the boil.
Reduce heat to a simmer and cook, stirring constantly, until the mixture is light tan in color and registers 234 degrees F on instant-read or candy thermometer, about 10 to 15 minutes.
Remove from heat; stir in the walnuts, marshmallow fluff, and vanilla until combined.
Let mixture cool to 200 degrees which can take from 5 to 10 minutes.
Stir in both of the chocolate until smooth.
Pour mixture into prepared pan and refrigerate, uncovered, until firm for about 4 hours.
Using the foil overhang, remove fudge from pan and cut into squares.
Will keep refrigerated in an airtight container for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/26896/a1-prize-winning-fudge"},{"id":"26892","title":"Basic Apricot Jam","ingredients":"apricots, dried, sulfured, uncooked
sugars, granulated
lemon juice, raw","directions":"This recipie is for a small batch of jam.
It should make 2-3 250ml (8oz) jars, but its easy to double or triple.
1.5 lbs of fruit = 1/4 cup of sugar.
Wash and halve or quarter your apricots, and stick them in a covered container with the sugar and lemon juice and let macerate overnight in the fridge.
(You can skip this step, but it adds a richer deeper flavour.)
Pour the macerated fruit and the juices that its soaking in into a Dutch oven or a thick-bottomed pot, and bring to a simmer for about 15 minutes, stirring occasionally, skimming the top if needed.
Depending on how chunky you want your jam, after about 15-20 minutes cooking time, the fruit should be starting to fall apart.
You can then mash it with a potato masher to make it a less chunky jam.
At this stage you might want to test its tartness; some people dont like a tart jam, and may want to add another 1/4 cup of sugar.
And then continue to cook for another 10-15 minutes until it reaches jam-like consistency, then spoon onto a cold plate to check if its finished.
Spoon the jam into hot sterilized jars, sealing immediately.
This is a nice tart jam, and goes well with toast, or in baked goods, or spooned over vanilla ice cream or yoghurt.","url":"https://recipe.bluelayer.org/recipe/26892/basic-apricot-jam"},{"id":"26886","title":"Honey Walnut Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table
nuts, walnuts, english
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats","directions":"Crumble the yeast and dissolve it in one cup of the water.
Make sure the water's got the right temperature, as the bread won't rise if the water's too cold and the yeast will be killed if too hot.
Once completely dissolved, add the remaining water, honey, oil, salt and walnuts, and continue to mix.
I usually use a stand mixer when making this bread, as the dough is pretty big and the recipe calls for a lot of kneading.
Let the mixer go, and while mixing, add 4 cups of flour, one cup of whole wheat flour, the rye flour and rolled oats.
Add more flour until the dough lets go off the bowl, but be careful not to add to much.
The dough should be really sticky!
Continue to mix on medium speed for about 10 minutes, cover the dough with a towel and let rise until doubled in size (about 45 minutes).
Punch the dough down, and let rest for an additional 10 minutes.
Preheat oven to 420 degrees F and oil four bread pans.
When the dough is done proofing, turn it onto a lightly floured surface and knead, knead knead!
Add more flour if necessary.
Cut the dough in four equal pieces and place in prepared pans.
Cover with a towel and let rise for 30-60 minutes.
Bake in oven for twenty minutes, and let cool completely before removing bread from pan.","url":"https://recipe.bluelayer.org/recipe/26886/honey-walnut-bread"},{"id":"26884","title":"Mucho Gusto Taco Seasoning Mix","ingredients":"salt, table
spices, pepper, red or cayenne
spices, onion powder
spices, chili powder
spices, paprika
spices, garlic powder
spices, cumin seed
beef, grass-fed, ground, raw
cornstarch
wheat flour, white, all-purpose, unenriched
onions, raw","directions":"Combine all the ingredients in a small container.
Brown one pound of ground beef or turkey and drain fat away.
(I prefer ground turkey.
There is no fat to drain away and it crumbles into tiny pieces very easily.
).
Throw in seasoning mix and 3/4 cup of water and mix well with your ground meat.
Simmer until thick --
Note: combine your taco meat with about half of a can of refried beans for a delicious burrito or chimichanga filling.","url":"https://recipe.bluelayer.org/recipe/26884/mucho-gusto-taco-seasoning-mix"},{"id":"26878","title":"Cherry Cola","ingredients":"sugars, granulated
water, bottled, generic
cherries, sweet, raw
lemon juice, raw
beverages, carbonated, cola, regular","directions":"In a sauce pot over medium heat, add the sugar, water and sweet cherries.
Pull off the stems but dont worry about the pits, we will strain them out later.
Bring to a boil (approximately 3-5 minutes) then using a potato masher, mash up the cherries as best you can to release their colour and flavour.
Turn the syrup down to simmer over low heat, add the lemon juice and simmer for 30 minutes.
Once the 30 minutes has elapsed you will want to taste it to see if youd like more acidity from the lemon but please do not burn yourself!
The syrup is extremely hot so use a spoon and blow on the syrup several times.
Dont ever dip your finger directly into hot syrup!
I know you are probably thinking, calm down, Im not an idiot, but a Chef I worked with once stuck his finger in caramel without thinking to taste it and burnt himself badly.
Add more lemon juice if necessary.
Once the taste is to your liking, set a strainer over a bowl and strain out the pits and remaining pieces of cherry.
Make sure to press the cherries with a spoon to extract all the remaining juice.
Transfer to a sterilized jar and refrigerate for up to one week.
Add one or two tablespoons to a 12 ounce can of standard cola for a lovely cherry punch or add it to sparkling water for a half sweet, all cherry soda.","url":"https://recipe.bluelayer.org/recipe/26878/cherry-cola"},{"id":"26861","title":"Pinapple Whip","ingredients":"pineapple, raw, all varieties
ice creams, vanilla
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Place all the ingredients in a blender and process until smooth.
You may need to add or decrease the amount of juice/ice cream to get a smooth consistency.
Garnish with a few pieces of pineapple (optional).
Sip and/or spoon your treat and enjoy.
Note: You could substitute fresh pineapple with frozen but I wouldnt suggest you use canned.","url":"https://recipe.bluelayer.org/recipe/26861/pinapple-whip"},{"id":"26856","title":"Easy Double Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour and salt.
Pour oil and milk into one measuring cup but don't stir.
Then pour all at once into flour.
Stir until just mixed.
Press into smooth ball.
Place half of ball between two pieces of waxed paper or baking paper.
Roll crust to desired size.
Repeat previous two steps for top crust or for second pie.","url":"https://recipe.bluelayer.org/recipe/26856/easy-double-pastry-crust"},{"id":"26854","title":"Oven Fried Pecan Cornmeal Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, paprika
nuts, pecans
cornmeal, degermed, unenriched, yellow","directions":"Heat the oven to 400 degrees.
Pour 1/2 cup of the oil into a 9x13-inch baking dish and heat it in the hot oven for 10 minutes.
Pound the chicken breast halves to an even thickness.
Combine the remaining oil with the mustard, salt, pepper and paprika in a shallow bowl and mix well.
Combine the pecans and cornmeal on a sheet of wax paper.
Dip the chicken pieces in the seasoned oil and then in the nut mixture.
Remove the pan from the oven and place the chicken pieces in the pan.
Bake for 10 minutes, then turn with tongs and bake for an additional 15 minutes.
Drain on paper towels and serve immediately.","url":"https://recipe.bluelayer.org/recipe/26854/oven-fried-pecan-cornmeal-chicken"},{"id":"26840","title":"Moroccan Salad","ingredients":"orange juice, raw
carrots, raw
radishes, raw
spices, coriander seed
fresh red onions,
oil, olive, salad or cooking
orange juice, raw
lemon juice, raw
spices, cinnamon, ground
spices, cumin seed
spices, pepper, black","directions":"Cut orange into bite-sized pieces.
Combine in a large bowl with carrots, radishes, cilantro and onion.
In a small bowl, whisk together oil, juices, cinnamon, cumin and white pepper.
Pour dressing over salad and toss gently.
Serve chilled.","url":"https://recipe.bluelayer.org/recipe/26840/moroccan-salad"},{"id":"26832","title":"Back-To-School Raspberry Granola Bars","ingredients":"nuts, pecans
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
sugars, brown
salt, table
leavening agents, baking soda
butter, without salt
raspberries, raw","directions":"Preheat the oven to 350.
Butter an 8-inch square baking pan and line the bottom and sides with parchment paper.
Spread the chopped pecans in a pie plate and toast for about 5 minutes, until lightly browned and fragrant.
Let cool.
In a large bowl, whisk the flour with the rolled oats, granulated sugar, brown sugar, salt, baking soda and pecans.
Using a wooden spoon, stir in the melted butter until the oat mixture is thoroughly combined.
Press two-thirds of the oat mixture in an even layer on the bottom of the prepared baking pan and top with the raspberry preserves.
Sprinkle the preserves with the remaining oat mixture.
Bake the bars for about 45 minutes, rotating the pan halfway through baking, until the top is golden brown.
Transfer the pan to a wire rack and let the granola bars cool completely, about 3 hours.
Cut into squares and serve.
Make Ahead The bars can be kept in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/26832/back-to-school-raspberry-granola-bars"},{"id":"26830","title":"Fun Cereal Snacks","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Make snack time fun!
Use pieces of honeycomb-shaped cereal for checker game pieces.
Or, use pieces of letter-shaped sweetened oat and corn cereal for letters for spelling and word games, such as Hangman.
Snack on the game pieces when the games are done.","url":"https://recipe.bluelayer.org/recipe/26830/fun-cereal-snacks"},{"id":"26828","title":"Perfect Pie Crusts","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
shortening, vegetable, household, composite
salt, table
water, bottled, generic","directions":"In a food processor using on/off turns, blend 1 1/2 cups instant flour, 1/4 cup butter, 1/4 cup shortening, and 1/4 teaspoon salt until mixture is crumbly and pieces of butter and shortening are the size of small peas.
Add 1/4 cup ice water and mix in using on/off turns until dough forms large moist clumps.
Flatten dough into 7-inch round, enclose in plastic, and place in refrigerator 30 minutes.
Repeat process with remaining ingredients to make second pie crust.","url":"https://recipe.bluelayer.org/recipe/26828/perfect-pie-crusts"},{"id":"26813","title":"Favorite Croutons","ingredients":"oil, olive, salad or cooking
spices, garlic powder
wheat flours, bread, unenriched
salt, table
spices, basil, dried","directions":"Pre-heat oven to 350 Degrees F.
Spread aluminum foil over a cookie sheet and set aside.
In a medium sized bowl, mix together the oil and spices.
Stir well to blend.
Add bread pieces and toss to coat well.
Spread bread pieces out in single layer on foil lined cookie sheet.
Drizzle any remaining oil over bread and place in oven.
Bake for about 15 minutes, or until lightly browned.
Turn once halfway through baking time to brown, evenly.
Watch closely to prevent burning.","url":"https://recipe.bluelayer.org/recipe/26813/favorite-croutons"},{"id":"26803","title":"Cinnamon Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
salt, table
milk, buttermilk, fluid, cultured, lowfat
sugars, brown
spices, cinnamon, ground
spices, cardamom","directions":"Preheat oven to 450 degrees F.
Mix together flours, leaveners and salt.
Cut the softened butter into dry mixture with fork or food processor/pastry blender until the mixture is crumbly.
Pour in the buttermilk 1/4 of a cup at a time, mixing after each addition.
It should be sticky, but firm enough to work with.
Lightly grease a 9-inch pie plate.
In a clean bowl, mix together the brown sugar, cinnamon and cardamom.
Take a spoon and scoop a sizable amount of the biscuit mixture (about 1/4 cup) and drop it into the sugar/spice mixture and roll to coat.
Put coated biscuit into pie plate.
Continue doing this until you've used up all of the biscuit batter.
Bake in the center of the oven for 10-12 minutes.
This should make about a dozen biscuits.
You may also melt some extra butter and pour it over the biscuits before you bake them to make them more gooey.","url":"https://recipe.bluelayer.org/recipe/26803/cinnamon-buttermilk-biscuits"},{"id":"26799","title":"Lime-Glazed Coconut Snowballs","ingredients":"wheat flour, white, all-purpose, unenriched
lime juice, raw
sugars, granulated
salt, table
butter, without salt
vanilla extract
cheese, parmesan, hard
cheese, parmesan, hard
lime juice, raw
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Cookies:.
In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds.
With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer.
Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
Use hands to roll dough into 1-inch balls.
Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart.
Bake one batch at a time in 375-degree oven until lightly browned, about 12 minutes.
Cool to room temperature.
Glaze:.
Whisk cream cheese and 2 tablespoons lime juice in medium bowl until combined and no lumps remain.
Whisk in confectioners' sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily.
Dip tops of cookies into glaze and scrape away excess, then dip into coconut.
Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/26799/lime-glazed-coconut-snowballs"},{"id":"26788","title":"Bacon Fried Corn","ingredients":"corn, sweet, white, raw
bacon, meatless","directions":"First cut the bacon into small pieces.
Then cook it throughly and drain it of extra grease.
Then add the corn and continue cooking.","url":"https://recipe.bluelayer.org/recipe/26788/bacon-fried-corn"},{"id":"26785","title":"Healthy Frozen Fruit Smoothie","ingredients":"yogurt, greek, plain, nonfat
pineapple, raw, all varieties
beverages, protein powder whey based
seeds, flaxseed
sweetener, herbal extract powder from stevia leaf","directions":"Put yogurt and frozen fruit in a blender.
Blend on \"ice crush\" until the fruit is broken up, and continue to blend on medium speed until smooth.
You can skip \"ice crush\" if it's not an option on your blender.
You may need to add yogurt and stir occasionally to get the mixture to blend.
Add Protein Powder, Stevia and Flax Seed Meal.
Good fruit combinations include: banana-raspberry-pineapple; banana-strawberry-mango; bananas-blueberry-raspberry (high fiber).
Notes:.
You can buy most frozen fruit, but not bananas.
Peel them and break them in thirds or quarters by hand, and put in a freezer bag.
Don't slice them into small pieces or else they will stick together.
I recommend peeling and cutting up ripe mangoes instead of buying them frozen.
Be sure to break them apart in the freezer bag a few hours after putting them in the freezer.
This recipe is low-sugar because of the Stevia and the plain yogurt.
If you're not concerned about sugar, you can use flavored yogurt and/or honey in place of Stevia.
Flax seed meal adds fiber and Omega-3 fatty acids.
Be sure to use Flax Seed Meal or \"Milled\" Flax seeds.
Not \"Ground\" Flax seeds.","url":"https://recipe.bluelayer.org/recipe/26785/healthy-frozen-fruit-smoothie"},{"id":"26781","title":"Honeyed Walnuts","ingredients":"nuts, walnuts, english
honey
salt, table","directions":"Preheat oven to 350 degrees F. Combine walnuts, honey, and salt in a bowl.
Toss to coat, and spread in a single layer onto a parchment-lined baking sheet.
Bake, tossing occasionally, until toasted, about 15 minutes.
Let cool.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/26781/honeyed-walnuts"},{"id":"26775","title":"Crispy Okara Cookies","ingredients":"okara
wheat flour, white, cake, enriched
sugars, granulated
seeds, sesame seeds, whole, dried","directions":"Put the okara into a plastic bag, and microwave for 1-2 minutes with its opening wide open in order to reduce the excess moisture.
Let the okara cool in the bag until cool to the touch.
Add tea leaves (or other ingredients such as sesame seeds), sugar, and cake flour to the bag in that order, shaking well with each addition.
Once they are well mixed, knead it into a dough.
Roll the dough from the outside of the bag so it's about 2-3 mm thick, then cut into bite-sized pieces with a knife, again from outside the bag.
Arrange the cookies on the baking pan.
Bake for about 25 minutes in a 180C oven.
If the overall color seems fairly white, bake for an additional few minutes.
For an easy version using the microwave, place the cookies on a sheet of parchment paper and microwave for about 4 minutes.
Flip them over, and microwave for 3-5 minutes while keeping an eye on them.
They're also yummy with sesame seeds.
Plain okara is also pretty tasty.
For cocoa cookies, use 20g of milk cocoa and 10g of sugar.","url":"https://recipe.bluelayer.org/recipe/26775/crispy-okara-cookies"},{"id":"26760","title":"BBQ Chicken","ingredients":"vinegar, distilled
catsup
sugars, brown
sauce, worcestershire
oil, olive, salad or cooking
spices, chili powder
mustard, prepared, yellow
salt, table
spices, pepper, red or cayenne
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Mix all ingredients together except chicken.
If grilling, pour half the mixture over the chicken to marinade up to 12 hours.
Use remaining mixture to baste chicken during grilling.
If cooking in the oven, pour sauce over chicken pieces in a covered baking dish.
Cook at 375 degrees for 50-60 minutes until chicken is firm and juices run clear.","url":"https://recipe.bluelayer.org/recipe/26760/bbq-chicken"},{"id":"26749","title":"Country Style Steak","ingredients":"beef, grass-fed, ground, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
soup, chicken broth or bouillon, dry
spices, thyme, dried","directions":"Preheat the oven to 300 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper.
Place the flour into a pie pan.
Dredge the pieces of meat on both sides in the flour.
Tenderize the meat, using a needling device, until each slice is 1/4-inch thick.
Dredge in the flour again and set aside.
Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat.
Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd.
Cook until golden brown on both sides, approximately 2 minutes per side.
Remove the steaks to a plate and repeat until all of the steaks have been browned.
Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil.
Return the steaks to the pot and make sure they are all submerged in the liquid.
Cover the pot and place it in the oven on the middle rack.
Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.","url":"https://recipe.bluelayer.org/recipe/26749/country-style-steak"},{"id":"26737","title":"Pumpkin Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
pumpkin, raw
cream, fluid, heavy whipping
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
cocoa, dry powder, unsweetened
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"To make the pumpkin ganache, combine the white chocolate and pumpkin powder in a heat resistant bowl.
In a small sauce pan, heat heavy cream until it begins to boil.
Remove from heat and pour cream over white chocolate.
Stir until smooth.
Add spices and fold until well blended.
Allow to cool until room temperature, then cover and chill in the refrigerator until firm.
Once ganache is firm to the touch, use a melon baller or small spoon to scoop pumpkin mixture and roll into 3/4 balls.
The ganache will be slightly sticky, but will roll easily between hands.
Place each truffle on greased wax paper and return to the refrigerator for 30 minutes.
In a small bowl, combine the cocoa powder and pumpkin pie spice and stir until well blended.
Set aside.
Melt milk chocolate according to the package instructions.
If desired, temper the chocolate for a more professional result, however, this is not necessary.
Remove the truffles from the refrigerator and dip each one into the milk chocolate, being sure to coat the entire truffle.
Return dipped truffles to the wax paper and sprinkle with spiced cocoa mixture.
Place finished candies in refrigerator to firm up the chocolate.
Store in an airtight container and keep refrigerated.
Makes approximately 25 truffles.","url":"https://recipe.bluelayer.org/recipe/26737/pumpkin-truffles"},{"id":"26732","title":"Stiff Porridge (Oshifima)","ingredients":"cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Heat a cup of water to boiling in a medium-sized saucepan.
Meanwhile, in a bowl gradually add 3/4 cup of the cornmeal to the milk, stirring briskly to make a smooth paste.
Add this mixture to the boiling water, stirring constantly.
Cook for 4 or 5 minutes while adding the remaining cornmeal.
When mixture begins to pull away from the sides of the pot and stick together, remove from heat.
Dump oshifima into a lightly greased bowl.
With damp hands, shape it into a smooth ball, turning in the bowl to help smooth it.
Serve immediately.
To eat in the traditional manner, tear off a piece of oshifima and make an indentation in it with your thumb.
Use this hollow to scoop up stew or sauce from a communal bowl.","url":"https://recipe.bluelayer.org/recipe/26732/stiff-porridge-oshifima"},{"id":"26731","title":"Walnut and Sultana Bread Machine Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
nuts, walnuts, english
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Lightly crush the walnuts into sultana sized pieces using a pestle and mortar.
If you don't have a pestle and mortar, wrap the walnuts in a tea towel and crush using the base of the walnut oil bottle.
Insert the kneading blade into the bread pan so that it faces north-south dividing the pan into left and right halves.
Add the yeast to the far left of the bread pan and cover with the flour.
Leave the right of the pan as empty as possible.
Add the sugar and milk powder on top of the flour.
Add the oil to the right of the bread pan.
Insert the bread pan in the machine.
Dissolve the salt in the water and add both slowly to the right of the bread pan.
The aim is to keep the sugar and milk powder dry.
Add the sultanas and walnuts to the nut dispenser.
Set a basic raisin loaf, medium size, medium crust.","url":"https://recipe.bluelayer.org/recipe/26731/walnut-and-sultana-bread-machine-bread"},{"id":"26728","title":"Piccalilli (mustard Pickles)","ingredients":"cauliflower, raw
pickles, cucumber, sour
onions, raw
squash, summer, zucchini, includes skin, raw
beans, snap, green, raw
salt, table
sugars, granulated
mustard, prepared, yellow
spices, ginger, ground
spices, garlic powder
vinegar, distilled
wheat flour, white, all-purpose, unenriched
spices, turmeric, ground","directions":"Top and tail the cucumber, runner beans and zucchini.
Cut the runner beans into 1/2 inch pieces and parboil for a few minutes.
Remove, drain and let cool.
Halve the cucumber lengthwise and scoop out the seeds with a spoon.
Dice the flesh.
Halve the zucchini lengthwise and cut into 1/2 inch pieces.
Peel the onions and halve.
Break the cauliflower into florets.
Layer the vegetables in a ceramic or non-reactive bowl and sprinkle salt between layers.
Pour about 3 1/2 litres of water over, cover and leave for a day.
Next day, drain the vegetables and rinse well under running water to remove all the salt.
Drain well.
In a large saucepan mix the sugar, mustard powder, ginger and garlic with 1100 ml of the vinegar.
Add the vegetables, bring to the boil and simmer until the vegetables are just done, but still crisp- about 20 minutes.
Blend the flour and turmeric with the remaining vinegar and stir into the vegetable mixture.
Bring to the boil and simmer for another 2 minutes.
Spoon into hot sterilised jars.
Fill to the top and seal with sterilised lids.
Makes about 1 1/2 litres of pickles.","url":"https://recipe.bluelayer.org/recipe/26728/piccalilli-mustard-pickles"},{"id":"26726","title":"Peanut Butter Brittle","ingredients":"sugars, granulated
peanut butter, smooth style, without salt
syrups, corn, light
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic","directions":"Grease 2 large baking sheets.
Place on wire racks.
In heavy 1 1/2 quart saucepan, add first 3 ingredients, stiring constantly.
Boil over medium heat.
Cook without stirring til mixture is 300 degrees on candy thermometer.
Stir in peanut butter, blend well.
Remove from heat.
Quickly, but gently, stir in soda.
Immediately pour onto cookie sheets.
Don't spread.
Cool for 3 to 5 minutes until cool enough to handle.
With hands grasp candy by edges, lifting slightly, pull as thin as possible.
Cool.
Break into irregular pieces.
Store in tightly covered container.
Makes 1 1/4 pounds.","url":"https://recipe.bluelayer.org/recipe/26726/peanut-butter-brittle"},{"id":"26714","title":"Lantern Tray Bake","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
martha white foods, martha white's buttermilk biscuit mix, dry
raisins, seeded
cherries, sweet, raw
milk, canned, condensed, sweetened","directions":"Melt butter in a pan along with 8 ounces of chocolate.
Place digestives in a resealable bag and bash with a rolling pin until there is a mixture of small and big crumbs.
Add crushed digestives to melted chocolate.
Add raisins and chopped cherries to the mixture, followed by condensed milk.
Mix until all the ingredients are thoroughly combined.
Press mixture into a tin.
I use a 13 x 9 x 1 nonstick baking tin.
Melt remaining 10 ounces chocolate and pour over the mixture in teh tin, making sure everything is completely covered.
You can use less or more chocolate depending on the depth of your tin and how much you love chocolate.
Refrigerate overnight.
Remove and cut into squares.
I tend to prefer smaller pieces as it is quite sweet.","url":"https://recipe.bluelayer.org/recipe/26714/lantern-tray-bake"},{"id":"26712","title":"Veggie Training Bites","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
carrots, raw
parsley, fresh
spices, oregano, dried
molasses
oil, canola","directions":"Preheat oven to 350 degrees F.
Stir flours, carrots, parsley and oregano in a bowl and set aside.
In a large bowl, whisk together the.
molasses and oil.
Add 1/2 cup water and mix well.
Add dry ingredients to wet ingredients and mix until smooth.
Divide dough into golf sized pieces and roll each into a log the diameter of training bites, typically 1/2 inch.
Slice logs into 1/8 inch.
disks.
Arrange on two ungreased baking sheets and bake approximately 30 minutes until golden brown and crunchy.
Cool before serving.","url":"https://recipe.bluelayer.org/recipe/26712/veggie-training-bites"},{"id":"26696","title":"Medifast Turkey Burger and Cauliflower","ingredients":"ground turkey, raw
cauliflower, raw
soup, chicken broth or bouillon, dry
spices, garlic powder
cornstarch
asparagus, raw","directions":"Bring 1 cup chicken stock to a boil.
Add cauliflower florets and boil till tender.
Drain cauliflower and mash florets.
In a skillet spray turkey burger with cooking spray and cook to 165 degrees internal temperature When done cut into bite sized pieces.Add salt and pepper to taste.
While cooking the turkey burger put 1/4 cup chicken broth in a small saucepan and bring to a simmer.
Add corn starch to small amount of cold water and stir until dissolved.
Turn off heat to chicken broth and whisk in corn starch to thicken.
Stir in chopped garlic to sauce.
Put asparagus on small plate, cover with plastic wrap and microwave for 30 seconds to 45 seconds.
Put mashed cauliflower on a plate, top with bite size turkey burger and cover with chicken garlic sauce.
Serve asparagus on the side.","url":"https://recipe.bluelayer.org/recipe/26696/medifast-turkey-burger-and-cauliflower"},{"id":"26694","title":"Grandmas Crunchy Crackers","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Preheat the oven to 350F.
Beat the butter and cheddar with an electric mixer until light and fluffy.
Slowly add the flour, salt and cayenne or Old Bay.
Get the mixer going again just until the dough is combined.
Stir in (by hand) the Rice Krispies.
Use teaspoons to drop little dough balls on a baking sheet.
You can flatten them with the tines of a floured fork if youre my grandma, or your hands, if you dont want to wash another utensil.
Bake for 14 minutes, and let cool a little before popping into your mouth.","url":"https://recipe.bluelayer.org/recipe/26694/grandmas-crunchy-crackers"},{"id":"26688","title":"Sunchine Apricot Preserves","ingredients":"apricots, dried, sulfured, uncooked
sugars, granulated
lemon juice, raw","directions":"Wash apricots and cut fruit into halves or quarters, discard pits.
Measure 4 cups of the fruit and combine with the sugar and lemon juice in a 4 or 5 quart saucepan; stir gently to mix.
Cover and let stand at room temperature to 1 hour.
Over medium heat, bring mixture to boiling, stirring constantly.
Turn heat to high and boil vigorously, uncovered for 4 minutes without stirring.
Remove from heat and let cool, uncovered for 30 minutes.
Pour mixture into shallow glass or metal baking pans, roasting pans made of foil or rigid plastic trays so that the syrup around the fruit is at least 1/2 inch deep but no deeper that 3/4 inch.
Cover with clear plastic film or a sheet of glass, leaving a 1-inch wide opening along one side.
Place pan in direct sunlight.
Gently stir mixture and turn fruit pieces over every hour.
Remove preserves from sun when fruit is plump and syrup is thickened to about the consistency of corn syrup; the preserves thicken slightly more as they cool.
It will take bout 2 to 10 hours, or more, depending on the heat of the sun.
You may need to bring the preserves in at night and then return to the sun the following day.
Serve at once or store as directed below.
Refrigerated: Preserves will last about 4 weeks.
Freeze: Pack into freezer containers to within 1 inch of ttop, seal and freeze.
Can: Fill half-pint jars.
Seal and process in water bath for 10 minutes.
Variations:.
PEACH OR NECTARINE: Cut peaches or nectarines into 1/2 inch thick slices; discard pits.
Increase lemon juice to 1/4 cup.
BERRIES: Use whole berrie and foloow the Apricot recipe.","url":"https://recipe.bluelayer.org/recipe/26688/sunchine-apricot-preserves"},{"id":"26666","title":"Bacon Wrapped Scallops","ingredients":"bacon, meatless
mollusks, scallop, (bay and sea), cooked, steamed
catsup
sugars, brown
vinegar, distilled","directions":"Preheat oven to 425 degrees Fahrenheit.
Cut the bacon slices in half.
Roll a piece of bacon around each scallop and secure with a wooden toothpick; place on a rimmed baking sheet.
Bake for 15 to 18 minutes, or until the scallops are cooked through and the bacon is crisp.
Meanwhile, in a medium saucepan, combine ketchup, brown sugar, and vinegar over medium heat; mix well and cook for 5 to 7 minutes, until the sugar is dissolved.
Dip the bacon-wrapped scallops in the sauce and serve.","url":"https://recipe.bluelayer.org/recipe/26666/bacon-wrapped-scallops"},{"id":"26665","title":"Copycat Pizzeria Uno \"chicago Deep Dish\" Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
oil, canola","directions":"r>OLD SCHOOL METHOD: Mix the yeast and water together in a large mixing bowl with a fork until totally dissolved.
Blend in 1 cup of flour, and all the cornmeal, salt, and oil.
Mix well with a large spoon.
Continue stirring in the rest of the flour in 1/2-cup increments until the dough stops sticking to the sides of the bowl.
Put some flour on your hands and knead the dough until it is no longer sticky, about 5-10 minutes.
Cover the bowl with plastic wrap and put in a warm, dry, draft-free area for 45-60 minutes to rise until doubled.
Punch it down and knead briefly.
Go to Step #8.
Didn't want to do all that just to have another rise later?
Check out the bread machine instructions!
BREAD MACHINE INSTRUCTIONS: Put all the ingredients into your bread machine according to your manfacturer's directions and do a 1.5-lb or 2-lb dough cycle, kick back and let it do its work.
Press the dough into an oiled 15-inch deep dish pan.
Let it rise for another 20 minutes before pre-baking.
After the rise in the pan is finished, bake at 450F for 10 minutes.
Then add the sauce, cheese, toppings, etc, and whatever else you like and bake at 400F according to how much you put on (ie, meat toppings require longer.)
I like cheese and veggie toppings which only take about 15-20 minutes, then turn on the broiler for 5 minutes to get a nice crispy edge and cheesy crunch.
Don't have a deep-dish pan?
Can probably split this up among casserole dishes and large pie pans.","url":"https://recipe.bluelayer.org/recipe/26665/copycat-pizzeria-uno-chicago-deep-dish-pizza-dough"},{"id":"26652","title":"Shower Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
grapes, red or green (european type, such as thompson seedless), raw
salad dressing, mayonnaise, regular
spices, parsley, dried
onions, raw
spices, ginger, ground
sauce, worcestershire
salt, table
spices, pepper, black","directions":"Dice chicken using a food processor.
Chop celery in small pieces.
Quarter green gapes.
Combine chicken, celery, and grapes in large bowl.
Mix together.
In seperate bowl, whisk together remaining ingredients.
Add this mixture to the large bowl and coat the chicken, grapes, celery.
Chill and Serve!","url":"https://recipe.bluelayer.org/recipe/26652/shower-chicken-salad"},{"id":"26648","title":"Graham Cracker Pie Crust","ingredients":"butter, without salt
sugars, brown
sugars, granulated
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
spices, cinnamon, ground","directions":"Cream together butter and sugars.
Mix in honey.
Stir in the flours, salt and cinnamon, and mix until just incorporated.
Refrigerate dough for 2 hours.
Preheat oven to 325 degrees F.
Divide dough equally and fill pie pans.
Bake in preheated oven until just set.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/26648/graham-cracker-pie-crust"},{"id":"26643","title":"Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"In the bowl of a food processor, combine flour and salt; pulse to combine.
Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds.
(To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.
).
With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky.
Do not process more than 30 seconds.
Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out dough onto a clean work surface.
Divide in half, and place each half on a piece of plastic wrap.
Shape into flattened disks.
Wrap in plastic, and refrigerate at least 1 hour or overnight.
The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.","url":"https://recipe.bluelayer.org/recipe/26643/pate-brisee"},{"id":"26626","title":"Soft & Moist Mini Roll Loaf In a Pound Cake Pan","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add the ingredients to the bread maker and start the dough course.
After 6 minutes, add the margarine.
Remove the dough, weigh, and then divide into 10 pieces.
Let sit for 15 minutes.
Deflate the dough lightly and re-roll into balls.
Place the dough in the pans, cover with a plastic bag, and allow to rise.
It's ready when the dough is about 1 cm taller than the pan, if viewed from the side.
Spray the tops with water a few times.
Preheat the oven to 210C,reduce the temperature to 200C and bake for 10 minutes, then bake at 18 C for 10 minutes (a total 20 minutes).
I added 100 g of raisins and used the baking pan as a cover.
Seems like some temperature adjustment is necessary.
A version made with 50 g Milk, 150 g water, 20 g honey, and after the final rise, coated with beaten egg.
Bake at 160C for 6 minutes, then 180C for 17 minutes.
Also try my white bread in a pound cake pan.","url":"https://recipe.bluelayer.org/recipe/26626/soft-moist-mini-roll-loaf-in-a-pound-cake-pan"},{"id":"26609","title":"Ginger Chocolate Chunk Ice Cream","ingredients":"ice creams, vanilla
spices, ginger, ground
pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Soften the ice cream by setting it out at room temp for about 30 minutes.
Or place in microwave for 15 seconds.
If it doesn't soften, repeat.
Scoop ice cream into a metal mixing bowl.
Using a large spoon, beat in the ginger and chocolate pieces.
Spoon back into container, cover and refreeze.
Serve with the fudge sauce and garnish with more candied ginger.","url":"https://recipe.bluelayer.org/recipe/26609/ginger-chocolate-chunk-ice-cream"},{"id":"26604","title":"Chocolate Ganache Glaze","ingredients":"candies, semisweet chocolate
cream, fluid, heavy whipping
syrups, corn, light","directions":"Place chocolate in a medium heatproof bowl.
Bring cream and corn syrup just to a simmer in a small saucepan over medium- high heat; pour mixture over chocolate.
Let stand, without stirring, until chocolate begins to melt.
Using a flexible spatula, gently stir chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.
(If any chocolate pieces remain, strain mixture through a fine sieve and discard solids.)
If not using immediately, glaze can be refrigerated up to 5 days in an airtight container.
Reheat gently before using.
Reduce amount of chocolate to 2 ounces.
Follow step 1 of recipe above, letting mixture stand 5 minutes before slowly whisking until smooth and combined.
Use immediately, without straining.","url":"https://recipe.bluelayer.org/recipe/26604/chocolate-ganache-glaze"},{"id":"26593","title":"Authentic Kouign Amann","ingredients":"butter, without salt
butter, salted
sugars, granulated
butter, without salt","directions":"Deflate the butter roll dough after its 1st rising is done.
Put the dough in a plastic bag, and rest it for an hour in the refrigerator.
Roll the salted butter into a 15 cm square flat piece, and chill it in the refrigerator.
Roll the rested bread dough from Step 1 out, and wrap it around the chilled butter from Step 2.
Pinch the seams tightly closed.
Roll this out while dusting it with flour, and then fold into thirds.
Wrap in plastic and chill it in the freezer (not the refrigerator) for 5 minutes.
Repeat 2 more times.
While the dough is chilling, prepare the molds.
Cut foil into about 22 cm square pieces and stack them.
Place a 10 cm diameter circular mold (or a deep dish) on top, and wrap the foil around it, folding any bits that stick out inside.
The molds are done.
Brush the molds thinly with oil (if you forget this the cakes will stick and won't come out!!).
Cut the topping butter into small pieces, and put the butter pieces and the granulated sugar into the foil molds.
Roll the well chilled dough out thinly, and divide into 6 pieces lengthwise.
(You'll end up with 6 thin ropes.)
Twist each rope with both hands, and coil into the oiled foil molds in a spiral shape.
Mist the rolls lightly with a water sprayer.
Leave in a warm place for about an hour to rise.
In the wintertime leave them in a heated room.
I don't recommend using the bread proofing setting of an oven since the temperature is too high and the butter will melt out.
Preheat the oven to 200C.
When the dough has finished rising, sprinkle them with granulated sugar (not included in the ingredient list).
Bake the rolls once the oven has reached temperature for 22 to 23 minutes.
If the tops have become dark brown, the bottoms should be caramelized, too.
Take the rolls out immediately, and cool them upside down.
They'll be piping hot, so be sure to protect your hands with oven gloves or something.
Let them cool down completely so that the caramelized bits can become crunchy before eating.
The main photo shows them after they've cooled down, with the caramelized tops facing up.","url":"https://recipe.bluelayer.org/recipe/26593/authentic-kouign-amann"},{"id":"26588","title":"Simple Soft & Fluffy Bread Rolls","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add all the ingredients except for the butter to a bowl on a scale (aim the water and milk at the yeast when adding them).
Mix in the bowl until it comes together to form a ball.
Knead, and once it's smooth add the butter and continue to knead.
Keep kneading.
Once you can see your fingers through the dough, it's good to go!
Put in a lightly greased bowl and allow to rise for 50 to 60 minutes (we have an oven with a fermentation function at 40C).
It'll expand to twice its size, like this.
Deflate the dough and separate into 8 pieces.
Allow to rest for 10 minutes.
Cover with a damp towel.
Deflate the dough and make into balls by pulling on the outside.
Here I apply strong flour to the outside, but you don't have to.
Allow the dough to rise for the second time.
It'll expand like this after the second rise.
Preheat your oven to 190C, then bake for 15 minutes at 180C.
And this is what they look like when finished.
They smell great!
-","url":"https://recipe.bluelayer.org/recipe/26588/simple-soft-fluffy-bread-rolls"},{"id":"26586","title":"Muddy Buddies","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
spartan, real semi-sweet chocolate baking chips,
vanilla extract
peanut butter, smooth style, without salt
sugars, powdered","directions":"Pour cereal into a large bowl and set aside.
Combine chocolate chips, peanut butter and butter in a 1-quart microwave-safe bowl.
Microwave on HIGH 1 to 1 1/2 minutes or until smooth, stirring after 1 minute.
Stir in vanilla.
Pour chocolate mixture over cereal, stirring with a large slotted spoon until all pieces are evenly coated.
Pour cereal mixture 2 cups at a time into a Ziploc bag with powdered sugar.
Seal securely and shake until all pieces are well coated with powdered sugar.
Spread evenly on waxed paper to cool.","url":"https://recipe.bluelayer.org/recipe/26586/muddy-buddies"},{"id":"26581","title":"Popcorn Brittle","ingredients":"snacks, popcorn, air-popped (unsalted)
sugars, granulated
syrups, corn, light
water, bottled, generic
salt, table
butter, without salt
molasses
vanilla extract","directions":"Lightly butter 2 large (15 x 11-inch)
baking sheets and a rubber spatula or wooden spoon.
Working in batches, place 2 cups popcorn in food processor.
Pulse until crushed into small pieces.
Do not overprocess.
Repeat with remaining popcorn.
Stir sugar, corn syrup, water and salt in a medium saucepan over medium heat until sugar dissolves and mixture is simmering.
Clip a candy thermometer to the inside of the pan and continue heating undisturbed until temperature reaches 270F (about 10 to 15 minutes).
Mixture will boil vigorously.
Stir in butter, molasses and vanilla.
Continue heating until temperature reaches 290F (between soft- and hard-crack stages).
Remove pan from heat; stir in crushed popcorn.
Working quickly, pour mixture over prepared sheets.
Using the buttered rubber spatula, press evenly to flatten like peanut brittle.
Cool to room temperature on a wire rack and break into chunks.","url":"https://recipe.bluelayer.org/recipe/26581/popcorn-brittle"},{"id":"26577","title":"Apple Pie In A Brown Bag Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, nutmeg, ground
spices, cinnamon, ground
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Pastry:Combine the flour, sugar and salt.
Mix the oil and lowfat milk and blend with the flour mix and pat into a 9\" pie plate.
Filling: Combine the sugar, flour and spices and toss with the apples.Put into pie crust.
topping: Mix the flour and sugar and cut in the butter.
pour over top of pie.
Put the pie in a haeavy brown paper bag( not a recycled one) place in center of oven and bake at 350 F for 1 hour 30 min.Remember not to let the bag touch the walls of the oven.
The Bag may produce a small amount of smoke for the first few min.
this has happen each time I have used this recipe.
Just keep a close eye on it as it bakes.
The bag should be folded closed when you put it in the oven.
You\"ll notice which as the pie bakes and the bag heats it will get darker in color- which's normal.
be sure to use oven mits when you open the bag after the pie is baked, there will be a small amount of steam escaping from the bag.","url":"https://recipe.bluelayer.org/recipe/26577/apple-pie-in-a-brown-bag-recipe"},{"id":"26573","title":"Greek Yogurt Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
yogurt, greek, plain, nonfat
spices, cumin seed
spices, oregano, dried
spices, garlic powder","directions":"Preheat oven 350 degrees.
If you are using chicken breasts, pound them to a uniform thickness, about 1 thick, then cut them into tender-sized pieces.
In a bowl, combine yogurt and spices.
Mix until combined.
Add the chicken pieces.
Pour everything into a baking dish and spread into an even layer.
Bake for 25 minutes or until chicken is no longer pink in the middle.","url":"https://recipe.bluelayer.org/recipe/26573/greek-yogurt-chicken"},{"id":"26548","title":"Deep Dish Peach And Blueberry Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Refrigeratein Saran Wrap for 30 min.","url":"https://recipe.bluelayer.org/recipe/26548/deep-dish-peach-and-blueberry-pie-recipe"},{"id":"26513","title":"Easy Summer Chicken Bake","ingredients":"squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
mango nectar, canned
raisins, seeded
spices, paprika
spices, ginger, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking","directions":"Pre-heat oven to 375 degrees F.
Clean and slice into 1/2inch pieces the zucchini, squash.
Chop the mango into similiar sized pieces.
Clean chicken breast and poke holes in the flesh on both sides.
Very lightly grease a 9x11 glass dish with the olive oil.
Place chicken in pan and sprinkle 1 tsp of ginger and 1/2 tsp of paprika over the meat.
Pile the zucchini, squash, mango, and raisin over the chicken evenly.
Sprinkle remaining 1 tsp of ginger and 1/2 tsp of paprika over the veggies.
Cover dish with foil and bake 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/26513/easy-summer-chicken-bake"},{"id":"26510","title":"Chocolate Maple Walnut Praline","ingredients":"nuts, walnuts, english
syrup, maple, canadian
sugars, granulated
lemon juice, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325F Toast the walnuts on a baking sheet in the preheated oven for 8 minutes.
Remove from the oven and cool to room temperature.
Heat the maple syrup in a 1 1/2-quart saucepan over medium-heat.
When the syrup begins to boil, reduce the heat to medium and continue to boil as it thickens for 10 minutes, stirring occasionally with a metal spoon.
Remove the very hot syrup from the heat.
Immediately add the walnuts to the syrup and stir to combine.
Transfer the glazed walnuts to a baking sheet with sides.
Use the metal spoon to spread the walnuts evenly over one half of the baking sheet.
Set aside.
Place the sugar and lemon juice in an 8-quart saucepan.
Stir with a whisk to combine (the sugar will resemble moist sand) Caramelize the sugar by heating for 10 to 10 1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up and lumps (the sugar will first turn clear as it liquefies, the light brown as it caramelizes).
Remove the saucepan from the heat, add the unsweetened chocolate, and stir to dissolve.
Immediately and carefully pour the chocolate caramelized mixture over the walnuts, covering all the nuts.
Harden at room temperature for at least 30 minutes.
Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet).
Use a sharp serrated knife to cut the praline (use a sawing motion) into desired sized pieces.
Store the praline in a tightly sealed plastic container until ready to devour.","url":"https://recipe.bluelayer.org/recipe/26510/chocolate-maple-walnut-praline"},{"id":"26507","title":"Blueberry Pie","ingredients":"blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
lime juice, raw
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, powdered
xanthan gum,
salt, table
shortening, vegetable, household, composite
rice, white, long-grain, regular, unenriched, cooked without salt
lemon juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated","directions":"Set the oven rack in the lowest position, place a baking sheet on the rack, and preheat the oven to 425F.
To make the filling, combine the blueberries, granulated sugar, flour mix, salt, and lime juice.
Toss gently.
Set aside.
To make the pie crust, in the bowl of a stand mixer fitted with the paddle attachment, whisk together the flours, confectioners sugar, xanthan gum, and salt.
Add the shortening in tablespoon-size pieces, and mix on medium speed until you have a coarse meal, about 1 minute.
Add the egg replacer and lemon juice and mix until combined (it should start to ball in the center of the bowl), about 1 minute.
Divide the dough in half and mold into two balls.
Set one aside.
Place the other on a sheet of parchment paper.
Flatten into a disk, pinching together the edges.
Top with a second piece of parchment paper, and roll out to 1/4 inch thick and about 2 inches wider than your pie dish.
Grease a 9-inch pie dish lightly with a little vegetable shortening.
Remove the top sheet of parchment paper, flip the crust into the pie dish, pressing down with the palm of your hand and using your fingers to press into the dish around the edges, then peel off the other sheet of parchment paper.
Trim the edges, patching as necessary.
Prick the bottom 8 times with a fork and refrigerate while you roll out the second crust.
Roll out the second crust the same way you did the first.
Pour the filling into the bottom crust.
Cut the shortening into little pieces and dot on top of the berries.
Remove the top sheet of parchment paper from the rolled-out top crust, and flip on top of the pie.
Press down along the edges with your fingers to secure the top crust.
Peel off the remaining sheet of parchment paper.
Seal and crimp the edges.
Use the tines of a fork to make a final seal all the way around.
Using a sharp knife, cut 6 slits in the top of the pie.
At this point, I often gather up the scraps of dough, roll them to 1/4 inch thick between two sheets of parchment paper, cut them into 1-inch decorative shapes such as leaves or stars with a small cookie cutter, and adorn the top of the crust.
Brush the crust, including the outer edge, with the rice milk.
Sprinkle evenly with the granulated sugar.
Place the pie on the preheated baking sheet.
Bake at 425F for about 25 minutes, or until the crust is golden.
Reduce the temperature to 400F if the crust is browning too quickly.
Rotate the baking sheet, decrease the temperature to 375F, and bake for about 45 minutes longer, or until the fruit is really bubbling up through the slits on top and the crust is deeply golden.
If you have used frozen blueberries, it will take a little longer.
If the edges of your crust are browning too quickly, cover with a little loose aluminum foil, or better yet, a pie shield.
Remove from the oven and let cool on a cooling rack to room temperature, at least 2 hours, before cutting into wedges.
If you are an enthusiastic pie maker, I encourage you to invest in a good pie dish.
Ive been using the same 9-inch Emile Henry Auberge pie dish I got as a wedding gift for years, with endless success.
They are sturdy and versatile, and make for a great presentation.","url":"https://recipe.bluelayer.org/recipe/26507/blueberry-pie"},{"id":"26495","title":"Easy Pizza Base - No Need to Prove","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the yeast, flour, sugar & salt in a bowl.
Add water & oil.
Mix with a metal spoon until dough comes together.
Turn onto a lightly floured surface and knead for 5 - 7 minutes or until elastic.
Roll out to 3/4 cm thick.
Bake in a 220 degree celcius fan forced oven for 10-12 minutes.
Note: You can brush the base with a little garlic oil if you are going to bake the base first before putting your pizza ingredients on (this gives a crispier base).
Alternatively you can load your pizza toppings on the unbaked base, which will give you a lovely softer pizza base.","url":"https://recipe.bluelayer.org/recipe/26495/easy-pizza-base-no-need-to-prove"},{"id":"26494","title":"Family Day Scones","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, brown
cream, sour, cultured
vanilla extract
cream, whipped, cream topping, pressurized","directions":"Preheat an oven to 425 degrees F (220 degrees C).
Lightly grease a baking sheet.
Whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
in a mixing bowl.
Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs.
Stir in the brown sugar.
Whisk together the sour cream, light cream, and vanilla extract in a small bowl, then stir into the flour mixture until just moistened.
Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns.
Pat or roll the dough out into a 1/2 inch thick round.
Cut into 8 wedge-shaped pieces, and place onto the prepared baking sheet.
Bake in the preheated oven until golden brown, 18 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/26494/family-day-scones"},{"id":"26489","title":"Czech Pastry Cottage Cheese Kolacky","ingredients":"butter, without salt
cheese, cottage, creamed, large or small curd
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot","directions":"Let butter soften in a bowl.
When very soft mix butter and cottage cheese together.
Add salt and sugar.
Add flour last and mix by hand.
To get dough to the consistency of pie dough.
Put the dough in wax paper in the refrigerator overnight.
If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
Then take it out and divide it into 3 parts.
Take 1 part of the dough and put it on a floured table.
Flatten the dough to a 1/8 of inch thick.
Then take a small juice glass and cut round circle in the dough.
(Put some flour on the rim of the glass if the dough start to stick).
Take your thumb and make a dent in the middle of the dough.
Fill it with apricot or any jam.
Bake at 350 for about 15-20 minutes or until lightly brown.","url":"https://recipe.bluelayer.org/recipe/26489/czech-pastry-cottage-cheese-kolacky"},{"id":"26462","title":"Mexican Wedding Cookies","ingredients":"nuts, pecans
sugars, granulated
salt, table
butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine.
Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running.
Process until smooth.
Add vanilla extract.
Add flour and continue blending, using pulse mechanism of processor.
Scrape dough into a bowl.
Cover tightly and refrigerate one hour.
Preheat oven to 350 degrees.
Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary).
Place balls 1 1/2 inches apart on ungreased cookie sheets.
Bake 15 minutes or until the cookies barely begin to brown.
Cool for 2 minutes.
Use small spatula to lift cookies from sheets.
Roll the cookies in the remaining sugar.","url":"https://recipe.bluelayer.org/recipe/26462/mexican-wedding-cookies"},{"id":"26450","title":"The Tastiest No-Roll Pie Crust Ever","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
oil, olive, salad or cooking
water, bottled, generic","directions":"Stir together the dry ingredients.
Stir together the wet ingredients.
Combine the two, stirring just to blend.
Divide the mixture in half; it will make 2 single crusts or one crust plus a streusel topping.
Press half of the dough into the bottom and up the sides of a 9\" pie pan, crimping the edges.
Use the other half to make the bottom crust for another pie or put it back in the mixing bowl, add 1/3 cup brown sugar and 1 tsp cinnamon.
Mix till it becomes moist/crumbly.
Fill your prepared crust, spread the topping over the filling, and bake as directed.","url":"https://recipe.bluelayer.org/recipe/26450/the-tastiest-no-roll-pie-crust-ever"},{"id":"26445","title":"Roasted Fingerling Potatoes With Seasoned Salt","ingredients":"salt, table
spices, pepper, black
spices, thyme, dried
spices, rosemary, dried
potatoes, raw, skin
oil, olive, salad or cooking","directions":"Preheat oven to 400F.
Heat a large ovenproof gratin dish or skillet in the oven for 15 minutes.
Combine salt, pepper, thyme and rosemary in a small bowl.
Toss potatoes in a medium bowl with the olive oil.
Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan.
Roast until they are golden on the outside and tender when pierced with a sharp knife 25-30 minutes.
Remove from oven, and serve hot with additional seasoned salt on the side.","url":"https://recipe.bluelayer.org/recipe/26445/roasted-fingerling-potatoes-with-seasoned-salt"},{"id":"26444","title":"My Spicy Love Noodles","ingredients":"mushrooms, white, raw
broccoli, raw
spices, coriander seed
spinach, raw
peppers, sweet, green, raw
fresh red onions,
oil, olive, salad or cooking
soy sauce made from soy (tamari)
garlic chili sauce,","directions":"Chopped all veggies and set aside in a bowl.
You will slice the peppers and onions into thin strips.
You will chopped the broccoli into bite size pieces.
You will cook your spaghetti according to the institutions on the box.
(Mix this up a little.
In this recipe I just use some wheat noodles.
However, I have used this with orzo and basmati rice).
Take a saute pan (or a good non-stick frying pan) and set the temp to medium heat.
Put in 2 tablespoon of oil.
Then start sauteing your veggies.
Your saute time should be between 4-6 minutes.
We want the veggies to be crisp.
After you finish this, set the veggies aside in a bowl.
You noodles should be al dente (or firmly soft) by this time.
Once your noodles are finished cooking,then drain your noodles.
Set aside until ready.
Bring the saute pan back to the stove.
Set temp to medium heat.
Add 1 tablespoon of olive olive.
Put in all the saute veggies, chopped parsley and soy sauce.
Cooked just til warm (aproximately 2-3 minutes).
Add the noodles and chili garlic sauce.
Cook for about another 7-9 minutes all together.
VOILA!","url":"https://recipe.bluelayer.org/recipe/26444/my-spicy-love-noodles"},{"id":"26440","title":"Blushing Applesauce","ingredients":"apples, raw, with skin
sugars, granulated
water, bottled, generic
lemon juice, raw
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Place apples in a large pot with the sugar, water, and lemon juice.
Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, until the apples are very soft and lose their shape, about 25 minutes.
Remove the apples from the heat and allow to cool slightly.
Puree apples in a food processor or food mill.
If using the food processor, strain the apples through a sieve to remove the pieces of apple skin.
Stir in the cinnamon and nutmeg.
Serve at room temperature or refrigerate and serve cold.","url":"https://recipe.bluelayer.org/recipe/26440/blushing-applesauce"},{"id":"26438","title":"Country Baked Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, black
water, bottled, generic","directions":"Place chicken in a large bowl and cover with water.
Add 2 tsp salt and stir it around.
Let chicken rest in the salted water for 20 minutes.
Preheat the oven to 375.
Drain chicken well.
Pour the melted butter over the chicken, and stir it around to coat the chicken well.
Place the chicken in a 9 X 13 baking pan, arranged so that the pieces are close together.
Add any remaining butter to the chicken in the pan.
Mix the flour and the pepper in a small bowl.
Pour through a sifter, or small sieve, and sprinkle the mixture evenly over the top of the chicken pieces.
Pour in the cup of water from the edge of the pan so that the water fills the bottom, and does not touch the top of the flour-coated chicken parts.
Bake in the oven for about 45 minutes.
Time will depend on which chicken parts you are using.
Breasts take less time than thighs.
I use a meat thermometer (to about 175) to tell when it's done.
If there are any spots of raw flour on the chicken, just spoon some of the water over it, and return to the oven for a couple of minutes, to crisp up.","url":"https://recipe.bluelayer.org/recipe/26438/country-baked-chicken"},{"id":"26427","title":"1990 3rd Place: Shortbread Sheep Recipe","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preparation Time: 25 min
Cooking Time: 20 to 25 min
Cream butter and sugar in large mixer bowl till light and fluffy.
Beat in flour and salt.
Knead the dough briefly till smooth.
If dough is too sticky, add in a bit more flour.
(Dough can be refrigerated up to several days; soften slightly before shaping cookies.)
Heat oven to 325 degrees.
Have ungreased baking sheets ready.
Pat half of the dough out on lightly floured surface to 1/2 -inch thickness.
Use cookie cutters to cut out desired shapes.
Place cookies 2 inches apart on baking sheets.
Bake till light brown on edges, 20 to 25 min.
Cold on wire racks.
Note: The sheep cookie cutter used by Koenig is a Hallmark cutter which is no longer available.
A sheep pattern can be made out of cardboard and placed over dough; cut out the shape with a small knife.
Third prize went to Betty J. Koenig, of Hammond, Ind., for her recipe for shortbread cookies in the shape of sheep.
Betty uses a sheep cookie cutter to make these cookies.
She suggests using your fingertips to dimple the dough to resemble their wooly coats.
If you like, a small piece of chocolate can be used for eyes after baking.
Chicago Tribune, December 13, 1990 from the Chicago Tribune","url":"https://recipe.bluelayer.org/recipe/26427/1990-3rd-place-shortbread-sheep-recipe"},{"id":"26398","title":"Chocolate Covered Peanuts","ingredients":"spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
water, bottled, generic
oil, corn, peanut, and olive","directions":"Combine the chocolate pieces, corn syrup, and water in a double boiler top.
Place over hot water and stir until melted.
Remove from the heat and stir in the peanuts stirring until well coated.
Drop the mixture by teaspoonfuls onto parchment paper lined baking sheets.
Chill in the refrigerator until firm.","url":"https://recipe.bluelayer.org/recipe/26398/chocolate-covered-peanuts"},{"id":"26396","title":"Crunchy Fruity Granola","ingredients":"oats
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
salt, table
honey
oil, canola
vanilla extract
cranberries, dried, sweetened","directions":"Preheat oven to 350F.Combine oats, seeds, nuts and salt in bowl.
Whisk together honey, oil and vanilla, and stir into dry ingredients.
Spread granola on baking sheet coated with nonstick cooking spray.
Bake 15 to 18 minutes, or until golden brown, stirring once or twice during baking.
Cool on tray until dry and crunchy.
Break into bite-sized pieces, and stir in dried fruit.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/26396/crunchy-fruity-granola"},{"id":"26377","title":"No Bake Cherry Ripe Cheese Cake","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
raspberries, raw
water, bottled, generic
cheese, parmesan, hard
cream, whipped, cream topping, pressurized
cherries, sweet, raw","directions":"Crush the biscuits in a food processor until they resemble fine crumbs.
Add the melted butter and blend until combined.
Press into a lightly greased and lined 22 cm springform pan.
Dissolve jelly crystals in boiling water.
Soften the cream cheese with an electric beater then gradually add the jelly, beat until smooth.
Fold through thickened cream and Cherry Ripe pieces.
Pour onto crust, cover with cling wrap and chill until set, 2 hours should do but it tastes better if it's left over night.","url":"https://recipe.bluelayer.org/recipe/26377/no-bake-cherry-ripe-cheese-cake"},{"id":"26373","title":"Pistachio Nut Brittle","ingredients":"nuts, pistachio nuts, raw
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
salt, table
leavening agents, baking soda
vanilla extract","directions":"Preheat the oven to 350 degrees.
(180 C).
Spread the nuts on a baking tray and toast them in the oven until light golden, 6 to 8 minutes, turning the nuts after 4 minutes so they toast evenly.
Remove them from the oven and let them cool to room temperature.
Put the sugar in a medium saucepan.
Add the corn syrup and water turn stove to medium heat, stir once to mix, bring to a boil.
Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes.
Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer.
I place a wooden spoon on top of the foil to keep down.
Remove the foil, add the butter, gently stir with a wooden spoon a few times.
When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 12 - 15 minutes.
Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda, vanilla and Pistachios.
Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan.
Leave the brittle to cool to room temperature.
The brittle will harden very quickly.
When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil.
Carefully cut or tap the brittle with a mallet to break it into irregular pieces.
Store in one or more airtight containers at cool room temperature.","url":"https://recipe.bluelayer.org/recipe/26373/pistachio-nut-brittle"},{"id":"26370","title":"Almond Bark Cookies Recipe","ingredients":"nuts, almonds
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows
oil, corn, peanut, and olive","directions":"Heat almond bark and peanut butter together in large glass bowl in microwave.
When melted, stir in Rice Krispies, marshmallows, peanuts.
Drop by teaspoonfuls on wax paper till cold.
Preparation Time:0:15","url":"https://recipe.bluelayer.org/recipe/26370/almond-bark-cookies-recipe"},{"id":"26356","title":"Spanakopita Crackers","ingredients":"butter, without salt
shallots, raw
spinach, raw
spices, nutmeg, ground
spices, pepper, red or cayenne
spices, pepper, black
cheese, goat, soft type
butter, without salt","directions":"These spinach and cheese filled crackers can be made ahead, ready to pop into the oven at show time.
For an even more artistic presentation, tie up with chives.
The phyllo dough can be cut on the diagonal and the edges ruffled up.
In non-stick skillet, melt butter; cook shallots over medium-low heat, stirring often, for 5 minutes or until softened.
Press out excess liquid from spinach and chop finely.
Add to skillet; cook, stirring, over medium heat just until moistened.
Stir in nutmet, cayenne pepper and pepper.
Transfer to bowl; let cool.
Mix in cheese; season with salt to taste.
Press mixture into tiny log shapes.
Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered with a damp cloth.
Brush 1 half of pastry from 1 short end to centre with butter.
Fold over, aligning short ends.
Cut pastry in half crosswise to make 2 pieces.
About 1/2-inch in from long edges on each piece of pastry, place 2 log-shaped mounds of filling.
Roll up each piece loosely from short edge to enclose mounds completely.
Cut pastry between the 2 mounds to separate into 2.
With fingertips, gently press pastry together at each end of mount to form Christmas cracker shape.
Repeat with remaining filling and pastry.
Place on nonstick or lightly greased baking sheet, about 1 inch apart.
Brush with butter.
Bake in 375F (190C) F oven for 7 to 9 minutes or until pastry is golden.","url":"https://recipe.bluelayer.org/recipe/26356/spanakopita-crackers"},{"id":"26355","title":"Sugarplums","ingredients":"nuts, almonds
plums, raw
apricots, dried, sulfured, uncooked
figs, dried, uncooked
sugars, powdered
spices, anise seed
spices, fennel seed
spices, caraway seed
spices, cardamom
salt, table
honey
sugars, granulated","directions":"Put the almonds, plums, apricots, and figs into the bowl of a food processor and pulse 20 to 25 times or until the fruit and nuts are chopped into small pieces, but before the mixture becomes a ball.
Combine the powdered sugar, anise seeds, fennel seeds, caraway seeds, cardamom, and salt in a medium mixing bowl.
Add the nut and fruit mixture and the honey and mix using gloved hands until well combined.
Scoop the mixture into 1/4-ounce portions and roll into balls.
If serving immediately, roll in the coarse sugar and serve.
If not serving immediately, put the balls on a cooling rack and leave uncovered until ready to serve.
Roll in the coarse sugar prior to serving.
The Sugarplums may be stored on the cooling rack for up to a week.
After a week, store in an airtight container for up to a month.","url":"https://recipe.bluelayer.org/recipe/26355/sugarplums"},{"id":"26354","title":"Rice Krispy Treats","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In large saucepan melt butter over low heat.
Add marshmallows and stir until completely melted.
Remove from heat.
Add KELLOGG'S RICE KRISPIES cereal.
Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
Cool.
Cut into 2-inch squares.
Best if served the same day.","url":"https://recipe.bluelayer.org/recipe/26354/rice-krispy-treats"},{"id":"26353","title":"Butter Toffee Popcorn With Dark Chocolate & Salted Nuts","ingredients":"snacks, popcorn, air-popped (unsalted)
nuts, walnuts, english
butter, without salt
sugars, brown
water, bottled, generic
salt, table
vanilla extract
leavening agents, baking soda
spartan, real semi-sweet chocolate baking chips,","directions":"Toss together the popped popcorn* and nuts in a large bowl; set aside.
Line a large baking sheet with parchment paper or a silpat liner; set aside.
Cook the butter, sugar, water, and salt in a medium-sized, thick-bottomed saucepan over medium heat until the temperature reaches 305F (hard crack stage), stirring occasionally.
Remove from heat, stir in the vanilla and baking soda and pour over the popcorn/nut mixture.
Use two heat-safe rubber spatulas to toss the popcorn around to distribute the toffee throughout.
Spread the popcorn on the prepared baking sheet.
Let it cool and harden slightly, then break into pieces (leaving it on the baking sheet for now).
Melt the chocolate in a microwave (melt for 30 second increments, stirring in between) or in a double boiler.
Drizzle the chocolate over the cooled popcorn; let the chocolate harden before removing.
*From 1/2 cup popcorn kernels.","url":"https://recipe.bluelayer.org/recipe/26353/butter-toffee-popcorn-with-dark-chocolate-salted-nuts"},{"id":"26346","title":"Cakebread Cellars Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In a medium bowl, combine the all-purpose and durum flours, yeast, salt, and olive oil.
Add the water and mix by hand with a wooden spoon or a dough scraper until the dough adheres and forms a ball.
Transfer from the bowl to a lightly floured work surface and finish kneading by hand, using as little additional flour as possible, until the dough is smooth and elastic, about 5 minutes.
Place in a lightly oiled bowl and cover with plastic wrap.
Set aside in a warm place and allow to rise until doubled in volume, 1 1/2 to 2 hours.
Punch the dough down and divide it into 4 equal pieces.
Shape into balls and set on a floured baking sheet.
Dust the tops with flour and cover the tray with plastic wrap.
Let rest at room temperature for 30 minutes.
Proceed with your chosen recipe.","url":"https://recipe.bluelayer.org/recipe/26346/cakebread-cellars-pizza-dough"},{"id":"26344","title":"Fast Buttermilk Yeast Rolls","ingredients":"milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
leavening agents, baking soda
oats","directions":"Heat the buttermilk, water and butter together, stirring over low heat just till the butter begins to melt.
Remove from heat and pour the liquid into another container.
Stir as the butter finishes melting.
The liquid should feel hot to the touch, but not scalding.
Stir together 2 1/2 cups flour with the yeast, sugar, salt and baking soda.
Stir in the oats.
Mix the warm liquid into the dry mixture and stir till a sticky dough forms.
Sprinkle the remaining flour on a board or counter top and turn the dough out on it, coating the dough with the flour.
Knead gently for about 5 minutes, working in more flour as you go.
The dough should remain fairly soft, but become smoother and more elastic.
Form the dough into a rope about 20 inches long, then cut it into 12 equal pieces.
Shape each piece into a ball, pulling the sides down and pinching together at the bottom.
Arrange the balls on a butter baking sheet, seam side down, and cover with a tea towel.
Or, put balls of dough close together in a buttered 10-inch cake pan; they will grow together as they rise, forming a \"loaf\" of rolls that will easily pull apart.
Either way, leave the rolls to rise in a warm, sheltered place for about an hour (less if using fast-rising yeast).
Bake the rolls in a preheated 350F oven for 20-22 minutes, or until they are lightly browned and sound hollow when the bottom is tapped.
Cool the rolls on a rack for a few minutes before serving.","url":"https://recipe.bluelayer.org/recipe/26344/fast-buttermilk-yeast-rolls"},{"id":"26343","title":"Almond Roca","ingredients":"butter, without salt
sugars, granulated
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Melt butter over high heat.
Add sugar, stirring until it foams up well.
Continue over high heat, adding almonds.
Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted.
(Take it off the heat for a moment if it starts to smoke.)
Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides.
Tilt to spread evenly.
After 5 minutes, pour on chocolate chips.
When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper.
Scatter ground walnuts over the top, shaking to distribute evenly.
Candy is thoroughly cooled when the chocolate is dull looking.
(Cool at least three hours at room temperature.)
Break into pieces and it's ready to eat.","url":"https://recipe.bluelayer.org/recipe/26343/almond-roca"},{"id":"26332","title":"Warm Italian Pepper Dip","ingredients":"cheese, parmesan, hard
spices, pepper, black","directions":"Preheat oven to 350 degrees.
Empty peppers in sauce into a medium-sized bowl and cut any large peppers into bite-sized pieces.
Spread softened cream cheese into the bottom of a 9 glass pie plate.
Top with the peppers in sauce, making sure to cover the cream cheese completely.
Bake covered for 25 minutes.
Serve warm with tortilla chips, crackers, or Frito scoops.","url":"https://recipe.bluelayer.org/recipe/26332/warm-italian-pepper-dip"},{"id":"26331","title":"Homemade Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
sugars, brown
water, bottled, generic","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease a large baking sheet.
Whisk together the flour, baking powder, and cinnamon in a bowl; set aside.
Use an electric mixer to beat the butter and brown sugar together until light.
Stir in the flour mixture.
Slowly pour in the water; stir until dough is formed.
Refrigerate dough for 30 minutes.
On a well floured board, roll dough to between 1/8 and 1/4 inch thick.
Use a knife or cookie cutter to cut dough into squares or rectangles.
Transfer crackers to prepared baking sheet.
Bake in preheated oven until light brown, 11 to 13 minutes.
Remove crackers from oven.
Use a fork to pierce multiple holes on tops of crackers.","url":"https://recipe.bluelayer.org/recipe/26331/homemade-graham-crackers"},{"id":"26323","title":"Whole Wheat Soda Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees F. Lightly grease a cookie sheet with nonstick cooking spray and set aside.
In a large mixing bowl, stir flours, soda and sugar together until well-blended.
Cut cold butter into chunks and stir into the dry ingredients.
Break butter into small pieces the size of peas or smaller with a pastry cutter or forks.
(You could also use a stand mixer with the paddle attachment.)
Stir in milk until incorporated.
Drop by the tablespoonfuls onto the prepared baking sheet.
You can make 12 small or 8 to 10 large biscuits.
Bake 1215 minutes or until bottoms are lightly golden brown.
Serve warm with butter.","url":"https://recipe.bluelayer.org/recipe/26323/whole-wheat-soda-biscuits"},{"id":"26313","title":"Bbq Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, italian dressing, commercial, regular
sauce, barbecue","directions":"Put two whole chickens in a gallon zip lock bag with a 24 oz.
bottle of Italian Salad Dressing.
Seal the bag and refrigerate overnight.
Remove from bag and pat dry.
Sprinkle the spice over the chicken inside and out.
Place chicken in the smoker and cook for 5 hours or until done.
Every hour brush on a lemon mop ( see recipe).
If you are grilling the chicken, brush on more often.
At the four hour mark brush the BBQ sauce over the chicken, repeat every 30 minutes until chicken is done.
This recipe works well with chicken halves or chicken breasts.
Also you can grill the chicken pieces.","url":"https://recipe.bluelayer.org/recipe/26313/bbq-chicken"},{"id":"26307","title":"Vera's Sweet Potato Cobbler","ingredients":"sweet potato, raw, unprepared
sugars, granulated
salt, table
spices, cinnamon, ground","directions":"Peel sweet potatoes and cut in 1/2-inch slices to loosely fill baking dish.
Mix sugar, salt and cinnamon and spread over sweet potatoes.
Almost cover potatoes with water.
Add thin slices of butter to dot top of sweet potatoes.
Cover with a good vented pie crust.
You can moisten top of crust with milk and sprinkle with sugar if you desire.
Bake in 350F (180C) oven until potatoes are tender and crust is golden brown.
Serve with cream or (fat saving) sweet milk.","url":"https://recipe.bluelayer.org/recipe/26307/veras-sweet-potato-cobbler"},{"id":"26304","title":"Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sweetener, syrup, agave
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Mix the yeast and the warm water in a large bowl and let sit for 10 minutes.
Stir in the agave syrup, salt and flour.
Mix until well combined.
Add in the oil and mix by hand or in a food processor for 6 to 8 minutes.
Cover the bowl and let the dough rise for 90 minutes in a warm, dry place.
Dough should double in size.
Preheat the oven to 425 degrees F and if possible, use a baking stone.
Punch the dough down and divide it into 8 pieces.
Roll them into balls, then cover and let rest for 20 minutes to let the dough relax.
Dust a clean work surface with flour, then roll each ball out to 1/8-inch thick and approximately 6 inches in diameter.
Cook on baking stone until puffed and starting to brown about 6 minutes each side.
Spritz the oven with water, during baking, to create nice crisp pitas.","url":"https://recipe.bluelayer.org/recipe/26304/pita-bread"},{"id":"26299","title":"Peanut Butter Crispies","ingredients":"honey
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a large pan, combine first three ingredients.
Cook and stir over low heat until blended, stirring constantly.
Stir in cereal.
Press into a greased 9 x 13 pan.
Refrigerate to firm them.","url":"https://recipe.bluelayer.org/recipe/26299/peanut-butter-crispies"},{"id":"26271","title":"Flaky Piecrust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Pulse flour, sugar, and salt in a food processor.
Add butter and shortening, and process until mixture resembles coarse meal, about 10 seconds.
Add water in a slow, steady stream just until dough holds together, no longer than 30 seconds (do not overprocess).
Squeeze a small amount of dough; if it doesnt hold together, add more water.
Remove dough from processor, and knead once or twice.
Divide in half; shape into disks.
Wrap each in plastic; refrigerate until firm, 1 hour or overnight.","url":"https://recipe.bluelayer.org/recipe/26271/flaky-piecrust"},{"id":"26270","title":"Seasonal Apricot Jam","ingredients":"apricots, dried, sulfured, uncooked
sugars, brown","directions":"Wash the apricots, cut in half, and remove the pits.
Cut into pieces, add sugar (30% of the apricots' weight), and lightly mix.
Simmer for about 2-3 hours until the sugar is melted, and the liquid comes out from the apricots.
Simmer until it gets thickened while skimming off the scum.","url":"https://recipe.bluelayer.org/recipe/26270/seasonal-apricot-jam"},{"id":"26269","title":"Candy Cane Bark","ingredients":"candies, white chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"Line a large baking sheet with foil.
In a small, heavy saucepan, melt chocolate-flavor candy coating and milk chocolate bar, stirring over low heat until smooth.
Pour onto baking sheet and spread into a 10x8-inch rectangle; set aside.
In another small, heavy saucepan, melt vanilla-flavor candy coating and white chocolate baking squares, stirring over low heat until smooth.
Slowly pour white mixture over chocolate mixture on baking sheet.
With a thin spatula, swirl white mixture into chocolate mixture.
Shake baking sheet gently for even thickness.
Sprinkle with crushed candy canes.
Chill 30 minutes or until firm.
Use foil to lift candy from baking sheet; break candy into pieces.
Makes 1-1/4 pounds.
TO STORE:
Layer pieces between waxed paper in an airtight container; cover.
Store in refrigerator up to 3 days.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/26269/candy-cane-bark"},{"id":"26267","title":"Healthy Steamed Buns / Mantou","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
water, bottled, generic","directions":"Dissolve the yeast in 1 cup water.
Add the oats and whole wheat flour and mix.
Add 1/2 cup of the remaining water.
Add white flour, continue mixing.
Add the remaining water ( 1/2 cup) (NOTE: the dough is supposed to be slightly sticky and watery, not like normal bread dough, so add more water if it's too dry).
Place in a warm area (25-35 degrees celsius) and let the dough rise until it has doubled in size or until it has reached the top of the bowl.
Knead the dough with some more whole wheat flour (it can take awhile since it's sticky) and shape it into a log.
Divide log into 10 pieces and shape into buns/balls.
Place buns in steamer and steam on high heat until you see steam coming out.
Reduce the heat to medium and continue steaming for 10 minutes.
Serve & enjoy!","url":"https://recipe.bluelayer.org/recipe/26267/healthy-steamed-buns-mantou"},{"id":"26266","title":"Peanut Butter 'n' Bretzeln","ingredients":"oil, corn, peanut, and olive
honey
spices, cinnamon, ground
oil, corn, peanut, and olive
pretzels, soft, unsalted
pretzels, soft, unsalted","directions":"Preheat oven to 375 degrees.
Roast the peanuts on a parchment-lined baking sheet until medium brown (for added richness of flavor we roast the peanuts on the darker side of brown), approximately 20-25 minutes.
Stir peanuts every 10 minutes or so and rotate baking sheet.
Be careful not to burn!
Cool peanuts for about ten minutes, then place the peanuts and the remaining ingredients *EXCEPT* for the pretzels in a food processor.
Process to desired consistency.
You made need to add more oil to get the peanuts to blend better.
Note: this particular peanut butter is on the dry side.
It is not oily as most commercially prepared peanut butters are.
Put the pretzels in a Ziploc-type bag or plastic grocery bag.
Close.
Make a fist and crush the pretzels into small pieces.
Stir into the peanut butter.
Adjust seasonings if necessary.
Enjoy!
Keep covered and refrigerated.","url":"https://recipe.bluelayer.org/recipe/26266/peanut-butter-n-bretzeln"},{"id":"26262","title":"Pepper Onion Relish","ingredients":"peppers, sweet, green, raw
sauce, peppers, hot, chili, mature red, canned
onions, raw
vinegar, cider
sugars, granulated
salt, table
spices, oregano, dried
spices, pepper, black","directions":"Combine all ingredients in a nonreactive pot.
Bring mixture to a simmer, and simmer until it is thick, about 30 minutes.
Ladle the relish into sterile pint or half-pint jars, leaving 1/4 inch headspace.
Close the jars with hot 2-piece caps, and process the jars for 10 minutes in a boiling water bath.
Store the cooled jars in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/26262/pepper-onion-relish"},{"id":"26260","title":"How To Proof Bread Dough (Rise)","ingredients":"water, bottled, generic","directions":"Bring a pot of water of to a boil.
Turn off the heat.
Put your bread dough in a bowl that fits completely inside a steamer.
Place the steamer on top of the pot of boiling water.
Place a piece of kitchen parchment paper on top, then the pot lid, to prevent the dough from drying out.
Then just leave the dough to rise 1 to 2 hours.
For the 2nd rising, re-heat the water and transfer it to a big frying pan.
Put the baking tray with the formed dough on top of the frying pan.
Cover with a flour-dusted piece of plastic wrap to prevent the dough from drying out.
If the water in the pot gets cold, heat it up briefly.
Remove the steamer.","url":"https://recipe.bluelayer.org/recipe/26260/how-to-proof-bread-dough-rise"},{"id":"26251","title":"Pumpkin Pie Spice","ingredients":"spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground","directions":"Mix all ingredients together.
Stir in an airtight container.
Shake before using.","url":"https://recipe.bluelayer.org/recipe/26251/pumpkin-pie-spice"},{"id":"26248","title":"White Chocolate and Peppermint Cookie Brittle","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
sugars, brown
vanilla extract
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"Preheat oven to 350F.
Line baking sheet with parchment paper.
Whisk flour, baking soda, and salt in medium bowl.
Whisk melted butter, both sugars, and vanilla in large bowl until smooth.
Stir in flour mixture until just blended.
Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
Transfer dough to prepared sheet.
Press dough into 14x8-inch rectangle, about 3/8 inch thick.
Bake cookie until top is firm and dark golden, about 30 minutes.
Cool on sheet 10 minutes.
Transfer to rack; cool completely.
Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth.
Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie.
Sprinkle remaining crushed peppermint candies over chocolate.
Drizzle remaining white chocolate over top.
Let stand until white chocolate sets, about 1 hour.
Break cookie into irregular 2- to 3-inch pieces.
(Can be made 2 days ahead.
Store in airtight container at room temperature.)","url":"https://recipe.bluelayer.org/recipe/26248/white-chocolate-and-peppermint-cookie-brittle"},{"id":"26230","title":"Fraser Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
sugars, granulated
cornstarch","directions":"Preheat oven to 350 degrees F (175 degrees C).
Place butter (not softened) in a large mixing bowl.
Add flour, sugar and corn starch.
Mix with hands (do not use a mixer) until blended and most of dough is like course cornmeal.
It will be very lumpy.
Spread a portion of the dough into the bottom of a glass pie pan and press firmly into the pan.
Add dough until the thickness is about 1/2 inch thick.
Place in oven and bake until edges are golden brown.
Remove from oven and use a fork to create perforations.
Shortbread will break easily when cooled.
Remove from pie pan by placing a plate to cover, then flipping over - shortbread will fall out in one piece.","url":"https://recipe.bluelayer.org/recipe/26230/fraser-shortbread"},{"id":"26220","title":"Berry Rice Krispies Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
strawberries, raw
butter, without salt
raspberries, raw
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Line a 9x13 metal cake pan with tin foil, and coat with non-stick cooking spray; set aside.
Place the cereal in a very large mixing bowl.
Use scissors to cut 1-cup of the heart shaped marshmallows into small pieces, and stir them into the cereal; set aside.
Heat the remaining marshmallows and the butter in a large saucepan, over medium-high heat.
Stir constantly, until there are no more lumps remaining, and then turn off the heat.
Add the extracts and stir to combine.
Pour the mixture over the cereal, and quickly mix until combined.
Dump the mixture into the lined cake pan, and spread out evenly with a spatula.
Sprinkle the chocolate chips over the top, and use your hands to lightly pat them down into the mixture.
Refrigerate for 2 hours, and then cut into small squares.","url":"https://recipe.bluelayer.org/recipe/26220/berry-rice-krispies-treats"},{"id":"26214","title":"Steak on a Stick","ingredients":"beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled
soy sauce made from soy (tamari)
oil, olive, salad or cooking
water, bottled, generic
mustard, prepared, yellow
molasses
spices, ginger, ground
spices, garlic powder","directions":"Cut steak on diagonal in 1/4 inch slices, place in large ziplock bag.
Mix all other ingredients, pour into bag with meat slices.
Seal bag with no air pockets, shake.
Marinate in refrigerator for at least 4 hours or freeze until ready to use.
Skewer the meat, ribbon style with 3 to 4 pieces on each skewer.
Bamboo skewers soaked in water work well.
Broil meat or grill 4 to 5 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/26214/steak-on-a-stick"},{"id":"26208","title":"Butter Cookie Crust","ingredients":"cookies, vanilla wafers, lower fat
sugars, granulated
butter, without salt
spices, cinnamon, ground","directions":"Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl combine the cookie crumbs, sugar, butter or margarine and cinnamon; mix until well blended.
Press into a 9 inch pie plate.
Bake in the preheated oven for 7 minutes.
Cool.","url":"https://recipe.bluelayer.org/recipe/26208/butter-cookie-crust"},{"id":"26204","title":"Pecan Jalapeno Brittle","ingredients":"butter, without salt
peppers, jalapeno, raw
nuts, pecans
sugars, granulated
syrups, corn, light
salt, table
nuts, almonds
leavening agents, baking soda","directions":"Melt butter in an iron skillet.
Toss in peppers and cook just until soft.
Meanwhile, in a microwavable bowl, combine nuts, sugar, syrup and salt; cook on high 4 minutes.
Remove carefully and stir; add peppers and microwave on high for 4 more minutes.
Remove bowl from microwave and stir again; add almond flavoring and cook for an additional 2 minutes.
Add soda and pour immediately into a greased cookie sheet.
Spread out into a thin layer.
Let the mixture cool and then twist pan to break into pieces.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/26204/pecan-jalapeno-brittle"},{"id":"26194","title":"Easy Crust Rhubarb Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered","directions":"Mix flour and powdered sugar.
Cut in butter with a pastry blender.
Press mix into a 9 inch pie pan.
Bake 15 min in a moderate oven.
Beat the Large eggs and stir in sugar, salt, and flour.
Fold in rhubarb and spoon into the warm crust.
Bake an additional 35 to 40 min.
Serve slightly hot or possibly cool.","url":"https://recipe.bluelayer.org/recipe/26194/easy-crust-rhubarb-pie-recipe"},{"id":"26182","title":"Fried OkraFor Those Who Like Okra Crispy.","ingredients":"okra, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"Rinse, drain, and cut the okra into 1/2-inch pieces.
Mix together the flour, salt, and pepper in a bowl, and toss the okra in the mixture to coat.
Preheat the oil in a small saucepan.
Add the okra, in batches, and fry until crisp, about 1 minute.
Remove with a slotted spoon and drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/26182/fried-okrafor-those-who-like-okra-crispy"},{"id":"26178","title":"Shake Your Bon Bons!","ingredients":"ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Line a baking sheet with plastic wrap and freeze the empty pan.
Dip a melon baller or a cookie scoop in hot water and scoop a 1 ice cream ball.
Place the ball on the frozen baking sheet.
Repeat for 40 balls.
(Work quickly!
).
Place the tray in the freezer for a least 1 hour until they set.
Using a 1 foot square piece of foam, skewer each ball with a toothpick and stand it upright in the foam.
Repeat for all 40, working quickly.
Return the ice cream balls to the freezer and re-freeze until completely set.
In the meantime, place the chopped dark chocolate in a small bowl over a saucepan of simmering water.
Stir the chocolate until it melts completely smooth.
Set the melted chocolate aside until it is barely warm.
This is the important part.
Too hot and it will run right off the ice cream.
Too cold and it will harden and be unusable.
Coat the ice cream balls completely in the melted chocolate.
Hold to drip clean and stand back on the foam.
(You may need to do this in sections to prevent melting.
).
When all are done, freeze once again for at least 30 minutes.
Meanwhile, melt the white chocolate in a different bowl, using the same method.
Pour the white chocolate into a small plastic storage bag and stab a hole in the corner with a toothpick.
(Scissor cut will be too much!
).
Drizzle the white chocolate in angled stripes back and forth across each ball.
Freeze once again for at least 30 minutes.
Once plated, serve immediately.","url":"https://recipe.bluelayer.org/recipe/26178/shake-your-bon-bons"},{"id":"26175","title":"Swedish Rye Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Preheat oven to 375 degrees F (190 degrees C).
Cream together butter and sugar until light and fluffy.
Stir in rye flour, all-purpose flour, baking powder and salt.
Mix well and add enough water to moisten dough.
Roll out onto floured board.
The thinner the dough, the crispier the cookies will be.
Cut into 2 1/2 inch rounds using cutter or floured glass.
Cut small hole off center with a thimble (to hang on tree when done).
Bake on ungreased cookie sheet at 375 degrees F (190 degrees C) or until slightly brown.
Cool and hang on tree with ribbon or yarn.","url":"https://recipe.bluelayer.org/recipe/26175/swedish-rye-cookies"},{"id":"26174","title":"Quick, Easy and Delicious Bread Dough without a Bread Maker","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine the milk, butter, sugar and salt in a plastic container or small bowl, and microwave for 40 seconds at 600 W (until warmed to the touch).
Add the dry yeast, and mix well with chop sticks.
Add the bread flour in 2 batches, and mix with chopsticks.
Once the mixture is no longer floury, microwave for 30 seconds at 200 W uncovered.
Cover with cling film, and leave for 15 minutes in a warm place.
The 1st proofing is done!
Divide and shape the dough.
Dust a cutting board with flour, place the dough, and divide it into 4.
Roll each piece into a smooth ball.
(or skip to Step 9, and bake in the oven.)
To make a loaf of bread: Roll out the dough into a long rectangle.
Fold the dough into thirds horizontally to make it into a long thin log.
Roll it up from the side near you, and pinch together the ends to close.
It should look like a snail's shell.
Grease a pound cake pan, or line it with parchment paper, and place the rolled dough pieces in it from Step 7.
Microwave for 30 seconds at 200 W, gently cover with cling film, and leave in a warm place for 20 minutes (2nd proofing).
Preheat the oven to 180C.
Sprinkle with bread flour using a tea strainer or a brush, and bake in the oven for 20 minutes.
When the sides of the bread have turned light brown, it's done!
Remove from the pan immediately, and let cool.
I made wiener sausage bread with this dough.
It's fluffy and delicious.
I made pizza with this dough.","url":"https://recipe.bluelayer.org/recipe/26174/quick-easy-and-delicious-bread-dough-without-a-bread-maker"},{"id":"26167","title":"Fat free Pie Crust","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Preheat the oven to 350 F/180 deg C.
Mix together the Grape Nuts and apple juice concentrate.
Pat into a thin layer on the bottom and sides of a 9o pie pan.
Don't worry if there are some gaps.
Bake for 8 minutes.
Cool before filling.","url":"https://recipe.bluelayer.org/recipe/26167/fat-free-pie-crust"},{"id":"26150","title":"Pecan Nut Crust","ingredients":"nuts, pecans
spices, cinnamon, ground
sugars, granulated
butter, without salt","directions":"Stir together ground nuts, cinnamon, and sugar.
Mix in melted butter.
Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan.
Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven.
Bake for 12 to 15 minutes, or until lightly browned.
WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt!
Cool completely before filling.","url":"https://recipe.bluelayer.org/recipe/26150/pecan-nut-crust"},{"id":"26141","title":"Pineapple Cherry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
sugars, granulated
salt, table
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
blackberries, raw","directions":"Sift together flour and salt in a mixing bowl.
Cut in shortening with a pastry blender until mixture resembles large coarse crumbs.
Sprinkle water over flour mixture, using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).
Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other.
Chill dough for 1 hour, then roll out large ball to fit the bottom of a 9 or 10 inch pie dish.
Now, mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries.
Pour mixture into the empty pie shell, then roll out remaining ball of dough to make top crust.
Crimp and trim edges, then slash the top crust in several places.
Bake in a preheated 375F (190C) oven for 25 to 30 minutes or until golden brown.
Makes 1 to 10 inch pie.","url":"https://recipe.bluelayer.org/recipe/26141/pineapple-cherry-pie"},{"id":"26120","title":"Balsamic-Glazed Scallops","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
mollusks, scallop, (bay and sea), cooked, steamed
oil, olive, salad or cooking
vinegar, balsamic
honey
spices, marjoram, dried","directions":"Combine flour, 1/2 teaspoon salt, and pepper in a pieplate; dredge scallops in flour mixture.
Saute scallops, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes.
Remove scallops from skillet; set aside.
Add 1/3 cup vinegar, honey, and marjoram to skillet; bring to boil.
Reduce heat to medium, and cook 3 minutes.
Add scallops, and cook 2 minutes or until throughly heated.
Serve over rice.","url":"https://recipe.bluelayer.org/recipe/26120/balsamic-glazed-scallops"},{"id":"26103","title":"Honey Mustard Ribs","ingredients":"sauce, teriyaki, ready-to-serve
honey
mustard, prepared, yellow
spices, garlic powder
pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Combine teriyaki marinade& sauce, honey, mustard and garlic in large bowl; add spareribs and toss until pieces are thoroughly coated.
Reserving sauce, remove ribs and place, meaty-side up, in 9- by 13-inch microwave-safe baking dish.
Let stand 10 minutes.
Cover and microwave on medium-high (70%) 14 minutes, rotating dish once.
Meanwhile, prepare coals for grilling.
Remove ribs and place on grill 4 to 5 inches from medium-hot coals; brush with reserved sauce.
Cook ribs 8 to 10 minutes, turning and brushing occasionally with remaining sauce.
(Or, place ribs on rack of broiler pan; brush with reserved sauce.
Broil 4 to 5 inches from heat 6 minutes on each side; brush once with remaining sauce).","url":"https://recipe.bluelayer.org/recipe/26103/honey-mustard-ribs"},{"id":"26098","title":"Chocolate-Flavored Caramel Candies","ingredients":"cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
butter, without salt
cocoa, dry powder, unsweetened
honey
syrups, corn, light","directions":"Use a teflon-coated thick-base pot.
I used a T-fal brand pan about 28 cm in side.
Add the milk, brown sugar, cocoa powder, honey, and syrup to the pot and mix well over low heat.
Once the cocoa powder is well incorporated, add the whipped cream and butter.
Mix from the bottom of the pot to get rid of the moisture, but be careful not to burn it.
While mixing, you'll be able to see the bottom on the pot.
The stiffness and smell will be changing.
Add a little cold water, and if it stiffens up, it's OK.
Pour the mixture into a pan lined with parchment paper, allow to cool off, then store in the freezer for at least 20 minutes.
Use a knife to cut into pieces of your desired size while it's still on the parchment paper.
If it starts to melt while you're cutting it, put back into the freezer and harden before cutting again.
If it's soft use a bamboo skewer to place on top of a sheet and wrap up.
The size of the baking sheet should be 9 x 6 cm.","url":"https://recipe.bluelayer.org/recipe/26098/chocolate-flavored-caramel-candies"},{"id":"26077","title":"Nougatine","ingredients":"oil, olive, salad or cooking
sugars, granulated
lemon juice, raw
nuts, almonds
pascha, organic bitter-sweet dark chocolate chips,","directions":"Coat the back of a baking sheet, a metal rolling pin, a 1 1/2-inch round plain-edge cookie cutter, and the blade of a large chefs knife or a pizza wheel with the vegetable oil; set aside.
In a 1-quart heavy-bottomed saucepan over medium-high heat, heat 1/2 cup of the sugar, stirring constantly with a wooden spoon or heatproof spatula.
The sugar will become grainy, then begin to melt.
When it is smooth and liquid, sprinkle on another 1/2 cup of the sugar and stir constantly until it becomes liquid.
Continue in this manner with the remaining 3/4 cup sugar.
When all the sugar is melted, remove the pan from the heat and stir in the lemon juice thoroughly; add the almonds and stir vigorously to coat them completely with the caramel.
Immediately pour the mixture onto the oiled baking sheet.
With the oiled rolling pin, roll out the mixture to 1/8 inch thick.
It is necessary to work very fast because the mixture sets up rapidly and becomes too brittle to cut.
Cut out circles with the oiled round cutter and cut the remainder of the nougatine into 1-inch squares with the oiled chefs knife or a pizza wheel.
Let the nougatine cool completely (about 30 minutes), then separate it into the circles and squares with your fingers.
The remaining pieces can be ground to a fine powder in a food processor for use in other recipes.
At this point, in a tightly covered container, between sheets of waxed paper, the nougatine will keep for 2 weeks at room temperature.
Line 2 baking sheets with parchment or waxed paper.
Melt and temper the chocolate (see pages 2530).
Place a piece of the nougatine in the tempered chocolate, coating it completely.
With a dipper or fork, remove the nougatine from the chocolate, gently shake off the excess chocolate, and turn the nougatine out onto the paper.
Repeat with the remaining nougatine pieces.
After dipping 4 pieces, sprinkle a pinch of the ground nougatine on top of each piece.
Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes.
Place the finished nougatine in paper candy cups.
In a tightly covered container, the nougatine will keep for 1 week at room temperature.
Substitute toasted, skinned, finely chopped hazelnuts for the almonds.","url":"https://recipe.bluelayer.org/recipe/26077/nougatine"},{"id":"26052","title":"Blueberry White Chocolate Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
spartan, real semi-sweet chocolate baking chips,
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Combine flour, baking powder, salt and sugar.
Cut butter into small pieces on floured surface.
Add to dry mixture and mix with pastry cutter until crumbly.
Add white chocolate and blueberries and toss with flour mixture.
Add buttermilk and mix until ingredients hold together.
Place dough mixture on floured surface and pat into a 9 X 9 square.
Cut into thirds.
Cut each third into three triangles and place on cookie sheet.
Lightly dust each scone with white sugar.
Bake at 375 for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/26052/blueberry-white-chocolate-scones"},{"id":"26046","title":"Sour Cream Raspberry Pie","ingredients":"blueberries, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
cream, sour, cultured
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Combine fruit, flour, white sugar and sour cream ingredients and put in uncooked pieshell(10\").
Mix Brown sugar, flour and butter ingredients till crumbly then put on top of fruit.
Bake at 450 for 15 minutes then at 50 minutes till set(frozen berries take longer).","url":"https://recipe.bluelayer.org/recipe/26046/sour-cream-raspberry-pie"},{"id":"26039","title":"Fresh Semolina Orecchiette","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"In a large bowl stir together semolina and flour and form a well in center.
Add water and a generous pinch of salt to well and with a fork gradually incorporated semolina mixture until a dough is formed (some of the mixture will not be incorporated).
On a work surface knead dough, incorporating more semolina mixture from bowl as necessary and discard any hard clumps, until smooth and elastic, about 8 minutes.
Divide dough into 8 pieces and wrap separately in plastic wrap.
Line each of 2 trays with a dry kitchen towel and dust you hands with some semolina mixture.
Remove plastic wrap from 1 piece of dough and roll between you hands to create a rope 3 to 4 feet long and 1/2 inch wide.
Put rope on a work surface and with a sharp knife cut into 1/2-inch pieces, separating pieces as cut so they are no longer touching.
Lightly toss cut pieces with a little semolina mixture.
Put each cut piece of dough, a cut side down, in palm of hand and form a depression by pressing thumb of other hand into dough and twisting slightly.
Arrange orecchiette on a kitchen-towel-lined tray.
Make more orecchiette with remaining 7 pieces of dough in same manner, transferring to kitchen-towel-lined trays.
Orecchiette may be made 2 days ahead and chilled on towel-lined trays, covered with plastic wrap.","url":"https://recipe.bluelayer.org/recipe/26039/fresh-semolina-orecchiette"},{"id":"26035","title":"Chicken Bombay (Lighter)","ingredients":"oil, olive, salad or cooking
mustard, prepared, yellow
honey
salt, table
spices, chili powder
spices, onion powder
spices, curry powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine all ingredients, except chicken, in a small sauce pan.
Heat over medium heat until smooth and slightly warmed.
Roll each piece of chicken into the sauce and place in a greased, 9 x 13-inch baking pan.
Bake uncovered for 30 minutes at 375F (Cook for less time if you are using chicken breast tenders).
Spread remaining sauce over chicken and bake for a few more minutes until chicken is done.
To freeze: Prepare sauce ingredients in a small zip-top bag.
Put chicken breasts in a larger zip-top freezer bag.
Put both bags together into another bag with cooking directions inside as well.
Label and freeze for up to 4 months.
To serve: thaw overnight in refrigerator.
Drain chicken and proceed with step 2 above.","url":"https://recipe.bluelayer.org/recipe/26035/chicken-bombay-lighter"},{"id":"26029","title":"Crispy Baked Chicken Made With Instant Potatoes","ingredients":"potatoes, raw, skin
cheese, parmesan, hard
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt","directions":"Heat oven to 375F Line a 9x13 baking pan with foil.
Spray with cooking spray.
In medium bowl, combine potato flakes, Parmesan cheese and garlic salt.
Mix well.
Dip chicken pieces into the butter, and then roll in potato flake mixture to coat.
Place in pan.
Bake for 45 to 60 minutes or until chicken is tender and golden brown.","url":"https://recipe.bluelayer.org/recipe/26029/crispy-baked-chicken-made-with-instant-potatoes"},{"id":"26028","title":"Spiced Pears","ingredients":"pears, raw
vinegar, distilled
sugars, granulated
water, bottled, generic
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
spices, cloves, ground","directions":"Immediately place peeled and quartered pears in cold water with lemon juice to prevent them from turning brown.
In a 3-gallon stockpot, blend vinegar, sugar, water and spices.
Drain pears, add to pot and bring to a rolling boil.
Reduce heat to simmer and cook until pears are tender and can be pierced with a fork.
Cool then refrigerate overnight to give the flavors time to meld.
Drain brine then serve.","url":"https://recipe.bluelayer.org/recipe/26028/spiced-pears"},{"id":"26009","title":"Whole Wheat Pizza Dough in a Bread Machine","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put everything except dry yeast in the bread pan.
Put dry yeast in the yeast compartment, select dough-only setting and start.
Soon after the dough is prepared, take it out.
Divide the dough into half with a scraper and shape it into balls.
Cover with a moistened and tightly wrung out kitchen towel, and rest for 20 minutes.
Place the dough on parchment paper and roll it out into your desired sizes.
Pierce the dough with a fork.
Spread pizza sauce and put on toppings and cheese, and bake it in the oven which is preheated at 180C / 356F for 15 minutes.
For pizza sauce, check out.","url":"https://recipe.bluelayer.org/recipe/26009/whole-wheat-pizza-dough-in-a-bread-machine"},{"id":"25998","title":"Butter Pecan Goat Milk Fudge","ingredients":"sugars, granulated
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
butter, without salt
nuts, pecans","directions":"Combine, sugar corn syrup, and goat milk in a large saucepan.
Cook over medium high heat, stirring often.
Gently boil mixture until it reaches the soft ball stage.
Remove from heat.
Add vanilla, pecans and butter.
Beat by hand until mixture is thick.
Pour into a generously buttered 8x8 inch pan.
Cool and cut.
16 pieces.","url":"https://recipe.bluelayer.org/recipe/25998/butter-pecan-goat-milk-fudge"},{"id":"25975","title":"Microwave Peanut Brittle Candy","ingredients":"oil, corn, peanut, and olive
sugars, granulated
syrups, corn, light
salt, table
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Remember all microwaves vary so you may need to adjust your time by 15 seconds.
If the first batch comes out to soft then you know you didnt cook it long enough.
After you make the first batch it gets really easy and fast to make.
In a large microwave safe bowl stir peanuts, sugar, syrup and salt together.
Be sure to mix them well.
(rubber spatula works really well).
Microwave for 3 minutes 45 seconds to 4 minutes.
Stir with a metal spoon so it doesnt stick.
Stir it quickly so it doesnt have time to cool.
Microwave 3 1/2 to 4 more minutes.
Stir in butter.
Microwave 2 more minutes.
Stir in vanilla and dont panic when it steams and turns brown.that is what you want.
Add baking soda and stir quickly until is gets light and foamy.
Immediately pour onto a lightly buttered baking sheet and spread to about 1/4 inch thick.
Cool.
break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/25975/microwave-peanut-brittle-candy"},{"id":"25971","title":"Crispy Cornmeal Fritters","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"In a large bowl, whisk the flour, cornmeal, brown sugar, baking powder and salt.
Using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal.
Add the evaporated milk and stir until a dough forms.
Turn the dough out onto a lightly floured work surface and knead just until smooth, about 1 minute.
Cover with plastic wrap and let stand at room temperature for 15 minutes.
On a lightly floured work surface, roll the dough into a thick rope.
Cut the dough into 24 pieces and roll each piece into a 9-inch rope.
Bring both ends together and twist each rope tightly.
In a large saucepan, heat the oil to 350.
Fry the twists, about 8 at a time, until golden all over, 2 to 3 minutes.
Drain on paper towels and serve hot.","url":"https://recipe.bluelayer.org/recipe/25971/crispy-cornmeal-fritters"},{"id":"25970","title":"Buttermilk Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking","directions":"Whisk the flour and salt together in a bowl.
With a pastry cutter, cut the shortening and butter into the flour until the chunks are the size of small peas.
Stir in buttermilk and vegetable oil with a fork until the dough is moistened and beginning to gather together.
Form the dough into a compact shape.
Divide the dough in half, and shape each half into a ball.
Roll out each pie crust between 2 sheets of parchment paper.","url":"https://recipe.bluelayer.org/recipe/25970/buttermilk-pie-crust"},{"id":"25943","title":"Apple Cheddar Cheesy Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, cheddar
water, bottled, generic
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, cheddar","directions":"In a mixing bowl stir together the 1 cup flour and 1/4 teaspoons salt.
Using a pastry blender cut in the shortening and cheese.
Add water a tablespoonful at a time to make crust stirring with a fork to blend.
Roll out and ease into a 9\" pie plate.
Fold and flute edges.
Combine apples, sugar, 1/4 cup flour, cinnamon and salt.Spoon into the pie shell.
Mix cheddar topping ingredients together until crumbly and sprinkle over the apples.
Cover edge of pie with foil and bake at 375* for 25 minutes.
Remove the foil and bake an additional 20-25 minutes or until top is golden and the fruit is tender.","url":"https://recipe.bluelayer.org/recipe/25943/apple-cheddar-cheesy-pie"},{"id":"25942","title":"Buttered Rum Meltaways","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
salt, table
butter, without salt
sugars, powdered
alcoholic beverage, distilled, rum, 80 proof
vanilla extract","directions":"Whisk together flour, cornstarch, spices, and salt in a bowl.
Put butter and 1/3 cup confectioners sugar into the bowl of an electric mixer fitted with the paddle attachment.
Beat on medium speed until pale and fluffy.
Mix in rum and vanilla.
Reduce speed to low, and gradually mix in flour mixture.
Divide dough in half.
Place each on a piece of parchment paper; shape dough into logs.
Fold parchment over dough; using a ruler, roll and press into a 1 1/4-inch-thick log.
Wrap in parchment.
Chill in freezer at least 30 minutes or up to 1 month.
Preheat oven to 350F.
Remove parchment.
Cut logs into 1/4-inch-thick rounds; space 1 inch apart on parchment paperlined baking sheets.
Bake until just golden, about 15 minutes.
Transfer cookies to wire racks; let cool 10 minutes.
Gently toss warm cookies with remaining 2/3 cup confectioners sugar in a resealable plastic bag.
Cookies can be stored in airtight containers at room temperature up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/25942/buttered-rum-meltaways"},{"id":"25931","title":"Curried Sweet Potato Wedges","ingredients":"sweet potato, raw, unprepared
oil, olive, salad or cooking
spices, curry powder
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 450.
Halve the sweet potatoes and cut ech piece lengthwise into quarters.
If they are big, cut each piece into thirds.
Toss with the oil, curry powder, salt, and cayenne in a large bowl.
Arrange in a single layer on a large nonstick baking sheet.
Bake, turning once, until browned and crisp, about 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/25931/curried-sweet-potato-wedges"},{"id":"25922","title":"Grandmas Sticky Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
butter, without salt
salt, table
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
leavening agents, yeast, baker's, active dry
leavening agents, yeast, baker's, active dry
spices, cardamom","directions":"Make on dough cycle.
There are several ways to make these one is to cut into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches long tie in a knot and pinch ends together and place pinched end side down in a lightly greased pan.
Let rise until doubled about 45 minutes.
The other way is to cut up 36 equal pieces and roll into balls then place three balls into a muffin tin.
Let rise as previously stated.
Bake in a preheated 350F (180C) oven for 13 to 15 minutes until tops are a golden brown.
For the sticky part after removal of rolls from oven brush on a mixture of melted butter about 1 TBL and 1 Tbl sugar heated in a sauce pan until sugar is slightly dissolved let mixture cool some and brush on rolls.
These rolls are just as good without.
They also reheat real well.
If you would like to make brown and serve rolls bake rolls at 250 for 20 to 30 minutes.
DO NOT BROWN.
Let them cool completely before storing (DO NOT put on the glaze) tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a month in freezer to bake brown and serve preheat oven to 350 bake 8 minutes.
This dough also make excellent cinnamon rolls roll out dough into a rectangle about 1/4 to 18 inch thick depend on how many and how big you want to make them.
Take 1 TBL of soft butter and spread all around leaving 1/4 inch of edge.
Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle.
You can also add the same amount raisins.
Roll up into a log and cut off about 1 1/2 to 2 inches and place in a lightly greased pan.
Let rise 45 minutes and bake 15 to twenty minutes at 350.","url":"https://recipe.bluelayer.org/recipe/25922/grandmas-sticky-rolls"},{"id":"25921","title":"Maple-Apple Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
butter, without salt
syrup, maple, canadian
pumpkin, raw
salt, table
nuts, pecans","directions":"Bring a large pot of lightly salted water to boiling.
Add sweet potatoes and boil 12 minutes, until tender.
Drain and return to pot.
Meanwhile, in a small skillet, melt butter over medium heat.
Stir in maple syrup, pumpkin pie spice and salt.
Cook for 1 minute; stir until sauce is smooth.
Add butter mixture to pot and mash to desired consistency.
Transfer sweet potatoes to a serving dish.
Sprinkle top evenly with chopped pecans.
Do-Ahead Tip: If not serving right away, do not top with pecans; spoon potatoes into an ovenproof casserole.
Let cool completely; cover and refrigerate for up to 2 days.
To serve, bring to room temperature.
Reheat at 325 for 30 minutes.
Sprinkle toasted nuts over top immediately before serving.","url":"https://recipe.bluelayer.org/recipe/25921/maple-apple-sweet-potatoes"},{"id":"25909","title":"Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
orange juice, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
sugars, powdered
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Place the chocolate chips or chopped chocolate into a heatproof bowl
Place the heavy cream in a saucepan and add the orange zest in.
Bring just to a boil.
Pour this hot cream over the chocolate and leave for about 3-5 mins.
Stir well until smooth.
Get rid of any lumps.
Place the mixture into a baking pan or a pie pan.
Set in the refrigerator for about 1-2 hours.
Line cookie sheets/baking sheets with parchment paper.
Using a melon baller or two teaspoons to scoop out the chocolate.
Roughly make balls and place on the cookie sheet.
If the chocolate gets softer, refrigerate for about 20 mins and start again.
Refrigerate for 15 mins till it sets well and then form into smooth balls
Roll them in melted chocolate, , pistachios,powdered sugar, cocoa or coconuts as you like.
Note you can have any toping you like:)
Set in the refrigerator for a while and then serve!
!","url":"https://recipe.bluelayer.org/recipe/25909/chocolate-truffles"},{"id":"25905","title":"Microwave Caramels","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
cream, fluid, heavy whipping","directions":"In large microwaveable bowl, but not plastic (this gets VERY hot), melt the butter for about 1 1/2 minutes on high.
Blend in the sugar, corn syrup and 1 cup of the heavy cream.
Heat on high for 20 to 25 minutes, stirring every 5 minutes until the mixture reaches firm ball stage (244 to 248F).
Gradually blend in the remaining cream.
Cook another 10 to 15 minutes on high, or until firm ball stage is achieved again.
Pour into greased Pyrex baking dish and allow to cool 3 hours.
Cut into squares and wrap each individual piece in waxed paper.","url":"https://recipe.bluelayer.org/recipe/25905/microwave-caramels"},{"id":"25890","title":"Pumpkin Pie Cream Cheese Spread","ingredients":"cheese, parmesan, hard
pumpkin, raw
sugars, brown
pumpkin, raw
spices, cinnamon, ground
nuts, pecans","directions":"Cream together cream cheese and canned pumpkin.
Add spices and sugar,mixing well.
Chill for at least 2 hours so flavors can meld.
If desired sprinkle with pecans before serving.","url":"https://recipe.bluelayer.org/recipe/25890/pumpkin-pie-cream-cheese-spread"},{"id":"25887","title":"Buttercrunch Toffee","ingredients":"nuts, almonds
water, bottled, generic
butter, salted
sugars, granulated
sugars, brown
leavening agents, baking soda
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,","directions":"Using half of the chopped almonds, form an 8-inch (20-cm) circle in an even layer on an ungreased baking sheet.
Fit a small, heavy-duty saucepan with a candy thermometer, then add the water, butter, granulated sugar, and brown sugar, mixing them together.
Have the baking soda and vanilla measured and ready.
Cook the mixture over medium heat, stirring as little as possible.
When the mixture reaches 300F (150C), remove the pan from the heat and immediately stir in the baking soda and vanilla.
Mix just until combined; dont overstir.
Right away, pour the hot toffee mixture over the circle of almonds on the baking sheet.
Using as little movement as possible, spread the toffee to cover the circle.
Scatter the chocolate pieces over the toffee and wait 2 minutes to allow them to melt.
Use a spatula to spread the chocolate into an even layer, then scatter the remaining chopped almonds on top, pressing them into the chocolate.
Cool completely, until the chocolate is firm.
Depending on the temperature of your kitchen, you may need to cool it in the refrigerator.
Remove it once the chocolate has hardened.
Chop the Buttercrunch Toffee into coarse chunks, then fold the pieces into 1 quart (1 liter) of ice cream as you remove it from the machine.
Feel free to substitute toasted hazelnuts or pecans for the almonds.
I also like to fleck a few grains of coarse salt over the chocolate before adding the nuts.
You can substitute milk chocolate for the dark chocolate if you wish.
Buttercrunch Toffee can be stored in an airtight container for up to 2 weeks in the freezer or at room temperature.","url":"https://recipe.bluelayer.org/recipe/25887/buttercrunch-toffee"},{"id":"25877","title":"Basic Steamed or Baked Buns Recipe hannaone","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Knead the dough until it is smooth and elastic.
Lightly oil the entire surface and let stand until triple in size (2 1/2 to 3 hours).
Turn dough out on a floured board and punch down.
Sprinkle baking powder evenly on surface, then knead for about 5 minutes.
Divide dough into 2 parts.
Place one piece into bowl and cover.
Divide the first section into 12 parts.
At this point you may add any desired filling or continue with unfilled buns.
[ Flatten each section in the palm of your hand.
Place one tablespoon of filling in the center and form dough into a ball around the filling.]
Lightly roll each part into a ball.
Put each ball on a wax or parchment paper square.
Cover and let stand until doubled (about 30 minutes).
Repeat with the rest of the dough.
Preheat oven to 350 degrees .
Place buns on a lightly oiled baking pan.
Bake at 350 degrees for 15 to 18 minutes (until golden brown).
Serve warm.","url":"https://recipe.bluelayer.org/recipe/25877/basic-steamed-or-baked-buns-recipe-hannaone"},{"id":"25864","title":"Parmesan Pepper Biscuits","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
spices, pepper, black","directions":"Place butter and cheese in a bowl, beat until creamy.
Add the flour and pepper and continue to beat until the mixture is combined.
Divide the dough into 4 equal portions.
Tear off four 10-inch pieces of waxed paper and roll each portion of dough into a log.
Shape and wrap in the waxed paper.
Squeeze the ends so that you get a nice even log.
Freeze for 2-3 hours.
Preheat your oven to 400F.
Line a cookie sheet with parchment or a silpat sheet.
Slice the dough into 1/8inch slices.
Place the discs at least 1-inch apart and bake until golden brown, about 5 minutes.
Remove and cool,.","url":"https://recipe.bluelayer.org/recipe/25864/parmesan-pepper-biscuits"},{"id":"25862","title":"Buttery Delights","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
butter, without salt
nuts, pecans","directions":"Pre heat oven to 375.
In medium bowl, mix first 4 ingredients.
Stir in finely chopped pecans, if using.
Break off walnut size pieces.
Roll into balls.
Place on greased cookie sheet 2 inches apart.
Using the bottom of a glass moistened with softened butter from butter wrappers and dipped in sugar, SLIGHTLY flatten each ball.
Bake in 375 oven for 13-15 minutes or until edges are lightly golden.
Remove cookies to wire rack to cool.
Variation: Christmas Cookies, Add a drop or two of red or green food coloring.
Omit the pecans if desired.
Variation: Roll balls in colored sugar crystals and then slightly flatten with glass.
Omit pecans if desired.","url":"https://recipe.bluelayer.org/recipe/25862/buttery-delights"},{"id":"25847","title":"Apple Pie Bread","ingredients":"leavening agents, yeast, baker's, active dry
spices, cinnamon, ground
wheat flours, bread, unenriched
salt, table
milk, buttermilk, fluid, cultured, lowfat
apples, raw, with skin
butter, without salt
water, bottled, generic","directions":"Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer.
Press Start.","url":"https://recipe.bluelayer.org/recipe/25847/apple-pie-bread"},{"id":"25838","title":"Polynesian Chicken","ingredients":"oil, olive, salad or cooking
salt, table
spices, paprika
wheat flour, white, all-purpose, unenriched
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
orange juice, raw
sugars, brown
vinegar, distilled
spices, basil, dried
spices, nutmeg, ground
peaches, yellow, raw","directions":"Heat oil at a medium temperature in a skillet large enough for all ingredients.
Mix the salt, paprika and flour in a pie plate or other shallow dish.
Coat chicken with flour mixture.
Add the coated chicken to the pan and brown both sides (about 5 min.
).
Mix the rest of the ingredients EXCEPT THE PEACHES and add to the pan.
Simmer covered for 35-40 minute or until chicken is fully cooked.
Add the peaches and simmer for another 5 minute.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/25838/polynesian-chicken"},{"id":"25837","title":"Chile-Macadamia Brittle","ingredients":"nuts, macadamia nuts, raw
sugars, granulated
water, bottled, generic
spices, pepper, red or cayenne","directions":"Preheat oven to 250F.
Lightly oil a large sheet of foil on a baking sheet, then warm in oven.
Shake nuts in a coarse sieve to remove any nut powder (this will create a clearer brittle).
Cook sugar and water in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden.
Cook caramel without stirring, swirling pan, until golden.
Immediately stir in red pepper flakes and nuts and cook, stirring, until nuts are golden, about 1 minute.
Quickly pour onto foil, tilting baking sheet to spread brittle evenly before it hardens.
(If caramel hardens too fast, put in a 400F oven until warm enough to spread, 1 to 2 minutes.)
Cool brittle on baking sheet on a rack until completely hardened, then break into large pieces.","url":"https://recipe.bluelayer.org/recipe/25837/chile-macadamia-brittle"},{"id":"25829","title":"Vickys Speedy 'Dry-Fry' Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
xanthan gum,
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Measure the first amount of flour into a bowl and mix through the baking powder and salt, xanthan gum if using too
Make a well in the middle and pour in the oil and milk
Mix together into a sticky batter
Start to add the remaining flour, mixing with your hands until a soft dough is formed, no longer sticky.
You may need more or less flour
Divide into 6 equal pieces and roll into balls.
Let rest for 15 minutes
Roll or pat out on a floured surface into circles, thickness depends on what bread you're making.
A thin circle makes tortillas, a thicker circle is more like a naan or pitta bread
Dry fry in a frying pan for 1 - 2 minutes or so over a medium heat until coloured on one side, then flip and fry on the other
Try using additional flavourings such as shredded coconut and raisins to make a peshwari type naan bread or chopped coriander and garlic, chives or parsley.
Even sugar and cinnamon for a sweet bread
Can even be made into a dessert bread with some additional ingredients","url":"https://recipe.bluelayer.org/recipe/25829/vickys-speedy-dry-fry-bread"},{"id":"25810","title":"Basil Onion Sauce","ingredients":"spices, basil, dried
oil, olive, salad or cooking
onions, raw
leeks, (bulb and lower leaf-portion), raw
water, bottled, generic
salt, table","directions":"Reserve 5 or 6 bright-green basil leaves (about 2 tablespoons) and 2 tablespoons of the olive oil.
Put the remainder of the basil in a small saucepan with all the other ingredients (including the remaining tablespoon of olive oil).
Bring the water to a boil, cover the pot, and boil gently for 15 to 20 minutes.
Remove the cover and boil steadily another 20 minutes or longer, reducing the contents of the pot to 1 cupabout a quarter of the original volume.
Lower the heat if necessary, as liquid evaporates, to avoid burning the sauce ingredients.
When it is sufficiently concentrated, scrape everything from the pot into the bowl of a food processor and puree.
Roughly chop the reserved basil leaves with a knife, then add the pieces to the food processor and puree until theyre incorporated.
Finally, with the machine running, drizzle in the reserved 2 tablespoons of excellent olive oil, to form a light emulsion.
Serve the sauce warm with cooked vegetables; reheat on the stove if it has cooled off.
Store in the refrigerator.
Brussels sprouts
Boiled eggs
Poached leeks
Fresh tomatoes with mozzarella
Poached zucchini","url":"https://recipe.bluelayer.org/recipe/25810/basil-onion-sauce"},{"id":"25799","title":"Roasted Squash and Fennel with Thyme","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
fennel, bulb, raw
spices, fennel seed
oil, olive, salad or cooking
spices, thyme, dried
salt, table
spices, pepper, black
spices, garlic powder","directions":"Preheat oven to 450F.
Quarter squash lengthwise, then cut crosswise into 1-inch pieces.
Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl.
Spread the mixture evenly on a large, rimmed baking sheet.
Roast for 10 minutes.
Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more.
Stir in fennel fronds and serve.","url":"https://recipe.bluelayer.org/recipe/25799/roasted-squash-and-fennel-with-thyme"},{"id":"25797","title":"Easy Concord Grape Juice","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
sugars, granulated","directions":"In sterilized jar place 2 cups grapes.
Add 1/2 cup sugar.
Fill to top with boiling water.
Seal jars at once with 2 piece lids.
Process in water-bath canner for 10 minutes.
Remove from canner and keep out of drafts(cover with a towel).
Next day remove metal lid-bands, and label with date and contents.
Let juice stand 3 to 4 weeks before using.
Strain juice from grapes and use juice.","url":"https://recipe.bluelayer.org/recipe/25797/easy-concord-grape-juice"},{"id":"25795","title":"Rendered Pork Lard","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Cut pork fat into small pieces.
Place in a cast iron pot over very low heat.
As fat begins to melt, scoop out and strain over a sieve lined with cheese cloth.
Continue process until you are left with solids.
Pour liquid into glass jars and let cool.","url":"https://recipe.bluelayer.org/recipe/25795/rendered-pork-lard"},{"id":"25782","title":"Rye bread","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"pour all ingredients together Into mixer EXCEPT Salt,
Work with slow speed for 4 Minutes / until it turn into a smooth dough.
add in Salt let it continue to work for another 6 Minutes Until the temperature of the dough being rised between 25 to 29C
wrap the dough With plastic flim.
let it prove for 30 minutes in room temperature
divide the dough into 3 equal pieces, shape it and let It sit for another 40 minutes.
preheat Oven at 200C put in the bread let it cook for 30 minutes","url":"https://recipe.bluelayer.org/recipe/25782/rye-bread"},{"id":"25776","title":"Cheese Straws and Wafers","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cream cheese and margarine; add flour and Rice Krispies.
For Cheese Straws, roll out on floured cloth; cut in 2 1/2 x 1/2-inch sticks.
Bake at 375 degrees for 10 minutes.
For Cheese Wafers: Form into balls and place on ungreased cookie sheet; mash lightly with fork.
Bake 10 to 12 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/25776/cheese-straws-and-wafers"},{"id":"25775","title":"Wild Rice Bread Made In Breadmaker Recipe","ingredients":"wild rice, raw
honey
molasses
wheat flours, bread, unenriched
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Mix wild rice, honey and molasses and let set overnight.
In breadmaker, add in flour, butter, dry lowfat milk, sugar, salt and water.
Add in wild rice mix.
Add in yeast and cook as directed.
Note: I just mix the dough, remove and separate into 12 rolls in a greased glass pie plate.
Let rise 30-45 min and bake for 20 min at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/25775/wild-rice-bread-made-in-breadmaker-recipe"},{"id":"25774","title":"Chocolate-Covered Almond Brittle","ingredients":"water, bottled, generic
sugars, granulated
syrups, corn, light
leavening agents, baking soda
salt, table
nuts, almonds
pascha, organic bitter-sweet dark chocolate chips,","directions":"Butter a large baking sheet and a metal spatula.
In a heavy 5-6 quart saucepan combine water, sugar, and corn syrup and bring to a boil over moderately high heat, stirring until sugar is dissolved.
Boil syrup, without stirring, until it registers 310F.
on a candy thermometer.
Remove pan from heat (syrup will be very hot).
Carefully add baking soda and salt and, working quickly, stir until syrup foams and thickens.
Stir in almonds and pour mixture onto prepare baking sheet, spreading with prepared spatula.
Cool brittle 5 minutes and sprinkle chocolate evenly over it.
Let chocolate melt, about 5 minutes, and spread it with a clean spatula.
Chill brittle on baking sheet until chocolate hardens.
Loosen brittle with a clean spatula from baking sheet and, holding brittle underneath with palms of hands to avoid smearing chocolate, drop from height of a few inches onto work surface to break into pieces.
Transfer brittle, separating it with layers of wax paper, to airtight container.
Brittle keeps, covered and chilled, 2 weeks.","url":"https://recipe.bluelayer.org/recipe/25774/chocolate-covered-almond-brittle"},{"id":"25769","title":"Apple Pie Shot","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
apples, raw, with skin
cream, whipped, cream topping, pressurized
spices, cinnamon, ground","directions":"In a 2 ounce shot glass, combine vodka and apple cider.
Top with a dollop of whipped cream and a pinch of cinnamon.","url":"https://recipe.bluelayer.org/recipe/25769/apple-pie-shot"},{"id":"25766","title":"Chocolate Cinnamon Fudge","ingredients":"milk, canned, condensed, sweetened
spices, cinnamon, ground
vanilla extract
pascha, organic bitter-sweet dark chocolate chips,
butter, without salt","directions":"Butter the bottom and sides of an 8 by 8-inch baking pan.
Line the pan with a sheet of parchment paper, allowing a couple inches of parchment paper to hang over the sides.
In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla.
Stir in the chocolate chips and butter.
Put the bowl on top of a saucepan of barely simmering water and stir until the chocolate chips have melted and the mixture is smooth, about 6-8 minutes.
(You can also add nuts at this point if you like them).
Using a spatula, scrape the mixture into the buttered pan and smooth the top.
Refrigerate for at least 2 hours until firm.
Holding the edges of the parchment paper that are hung over the pan, lift the fudge out of the pan and onto a cutting board.
Peel off the parchment paper and cut the fudge into 1-inch pieces.
Store refrigerated in an airtight container or freeze.
That is .
.
.
if you dont eat all of it while standing in the kitchen.","url":"https://recipe.bluelayer.org/recipe/25766/chocolate-cinnamon-fudge"},{"id":"25765","title":"Vietnamese Ginger Chicken (Ga Kho)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, ginger, ground
sugars, granulated
spices, pepper, black
sauce, fish, ready-to-serve
onions, spring or scallions (includes tops and bulb), raw","directions":"Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium.
Caramelize sugar for about 1 minute.
Keep a close watch to make sure sugar is brown, but not burnt.
Add ginger and stir for about 10 seconds.
Add remaining ingredients except scallions.
Turn the pieces and brown the chicken for about 2 minutes.
Reduce heat to a simmer.
Cook until liquid in the pan is reduced to half.
Sauce should be brown and thick.
About 10 minutes if you're using boned in whole thighs.
If you're using boneless, skinless chicken the cooking time is reduced to about 6 minutes.
Over cooking will make the meat tough.
Garnish with scallion and serve with steamed rice.","url":"https://recipe.bluelayer.org/recipe/25765/vietnamese-ginger-chicken-ga-kho"},{"id":"25758","title":"Apple-Phyllo Rolls","ingredients":"apples, raw, with skin
spices, cinnamon, ground
spices, nutmeg, ground
sugars, brown
sugars, powdered
vanilla extract","directions":"Coat a nonstick skillet with cooking spray; place over medium heat until hot.
Add diced apple; saute 8 to 10 minutes, stirring often.
Add cinnamon, nutmeg and brown sugar; str well, and cook an additional 3 minutes.
Remove from heat, and let cool.
Coat a flat surface with cooking spray; place 1 sheet of phyllo on surface (keep remaining phyllo covered).
Coat phyllo with butter-flavored cooking spray.
Layer 2 more sheets phyllo on first sheet, coating each with cooking spray.
CUT Vertically into 5 equal strips; cut strips in half to make 10 pieces.
Repeat process with remaining phyllo sheets, spraying each sheet with cooking spray.
Spoon 1 1/2 teaspoon apple mixture at base of each strip; roll up, jelly roll fashion.
Place, seam side down, on a baking sheet coated with BAKE at 375 deg for 30 to 35 minutes or until golen.
Remove to wire rack to cool slightly.
Combine remaining ingredients in a small bowl; stir well.
Drizzle 1 1/2 teaspoons glaze over each roll.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/25758/apple-phyllo-rolls"},{"id":"25753","title":"Just-as-Sweet-as-Honey Cake","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
syrup, maple, canadian
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
oil, safflower, salad or cooking, high oleic (primary safflower oil of commerce)
vanilla extract
raisins, seeded
nuts, almonds","directions":"Preheat the oven to 325 F.
Combine the first 6 (dry) ingredients in a mixing bowl.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Stir together until the wet and dry ingredients are thoroughly combined, then stir in the raisins.
Cut two pieces of baking parchment to fit the bottoms of two loaf pans.
Lightly oil the sides.
Divide the batter between the two lightly oiled loaf pans.
Sprinkle the almonds evenly over the tops of the loaves.
Bake for 40 to 50 minutes, or until a knife inserted in the center of a loaf tests clean.
Take care not to overbake.
Allow the cakes to cool completely.
Use a knife to go around the sides of the loaves to loosen, if needed, and carefully remove the loaves from the pans by tipping them into your hand, then set on a platter.
Cut each loaf into 12 slices to serve.","url":"https://recipe.bluelayer.org/recipe/25753/just-as-sweet-as-honey-cake"},{"id":"25723","title":"Cheerios Crunch","ingredients":"sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
syrups, corn, light
salt, table
leavening agents, baking soda
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
raisins, seeded","directions":"Grease one 15x10\" or two 9x13\" pans.
Put cereal, nuts, and raisins in a greased 4 quart bowl.
Heat first 4 ingredients in 2 quart saucepan until it begins to bubble; cook 2 minutes longer.
Stir in soda until foamy and pour over cereal, nuts, and raisins.
Stir until well coated.
Spread in prepared pans.
Bake at 250 degrees for 15 minutes.
Stir and let stand for 10 minutes to cool.
Loosen from pan and cool another 30 minutes.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/25723/cheerios-crunch"},{"id":"25717","title":"Instant Chocolate Cream Cake","ingredients":"cream, fluid, heavy whipping
sugars, powdered
vanilla extract
spartan, real semi-sweet chocolate baking chips,
salt, table
strawberries, raw","directions":"Beat the cream until almost stiff, add sugar and vanilla.
Crumble a quarter of the cookies and put into the bottom of a pie plate.
With a spatula spread 1/5 of the whipped cream over the cookies.
Put 1/5 th of the strawberries over the cream, arrange more cookies on top of this and repeat process ending with a layer of whipped cream and strawberries.
Cover with plastic wrap and refrigerate at least 8 hours.","url":"https://recipe.bluelayer.org/recipe/25717/instant-chocolate-cream-cake"},{"id":"25698","title":"Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping
butter, without salt","directions":"In a large saucepan, caramelize the sugar and water.
Remove from heat.
Heat the cream and slowly whisk into the caramel.
Be careful of rising steam.
Whisk in small pieces of softened butter.
Cool.
Makes 2 1/4 cups or approximately 8-10 serving portions.","url":"https://recipe.bluelayer.org/recipe/25698/caramel-sauce"},{"id":"25692","title":"Elis Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Prepare the starter: In a bowl, combine 2 cups of the all-purpose flour with the rye flour, malt syrup or brown sugar, salt, and 1 cup of the warm water.
Mix well.
Cover with plastic wrap, and set aside in a warm place for 24 hours.
Discard half of the day-old starter.
Place the remaining starter in a large bowl and add the remaining 2 cups of all-purpose flour and the remaining 1/2 cup of warm water.
Knead to combine.
Cover with plastic wrap and set aside in a warm place for 24 hours more.
This makes the chef.
Prepare the bread: In a large bowl, combine the all-purpose flour, water, and salt.
Add half of the chef and mix (see Note).
If using a mixer with a dough hook, beat for 8 minutes on low speed to combine well.
If using your hands, knead for 10 minutes.
Cover the dough with plastic wrap and set aside to rise in a warm place until it doubles in size, 8 hours.
Preheat the oven to 500F.
Cut the dough into 12 equal pieces.
Flatten (dont punch) each piece of dough into a long stick about 12 inches long.
Place 6 of the sticks on each of 2 baking sheets and dust lightly with all-purpose flour.
Using a sharp knife, cut 4 diagonal slashes on each stick
Place the loaves in the hot oven.
Using a plant mister, spray the inside of the oven every 5 minutes, and bake until the loaves are golden brown, 10 to 15 minutes.
Eat these ficelles while they are still warm.","url":"https://recipe.bluelayer.org/recipe/25692/elis-bread"},{"id":"25690","title":"Vickys Chocolate Cranberry Popcorn Bars","ingredients":"snacks, popcorn, air-popped (unsalted)
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Line a square baking sheet with baking parchment and put the popcorn on it making sure all pieces are touching
Sprinkle half of the dried cranberries over the popcorn
Melt the chocolate chips either in a bowl over a pan of simmering water on the stove or in the microwave on half power stirring after 2 minutes then in 1 minute intervals until melted
Spoon the chocolate all over the popcorn & cranberries then sprinkle the remaining cranberries over the top
Let the chocolate set then cut or break into pieces and keep in an airtight container
This will be good for 2 days, after that the popcorn will soften and lose it's crunch","url":"https://recipe.bluelayer.org/recipe/25690/vickys-chocolate-cranberry-popcorn-bars"},{"id":"25674","title":"Always Perfect Pie Crust or Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic
cream, sour, cultured
vinegar, distilled","directions":"In a very large bowl combine flour, sugar, salt and baking powder.
Cut in butter leaving pea sized chunks.
In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute.
Stop!
Make sure dough is slightly crumbly.
Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand).
DO NOT OVER MIX- the finished dough should break, not stretch.
Gently knead in bag to bring dough together.
Form into discs.
Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month.
Thaw overnight in refrigerator if frozen.","url":"https://recipe.bluelayer.org/recipe/25674/always-perfect-pie-crust-or-pastry"},{"id":"25668","title":"Jeanie's Crumb Topped Coffee Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
cocoa, dry powder, unsweetened
spices, nutmeg, ground
spices, cloves, ground
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"For the buttermilk, you can also place 1 TBS.
vinegar into a one cup measure.
Add milk to the one cup line.
Let mixture sit for 10- 15 minutes.
It will curdle, that's okay!
Mix together flour and sugar.
Cut butter into this, using pastry blender until butter is in small pea size pieces.
(I sometimes use a fork and knife to mix!
).
Reserve 1 cup of this flour mixture and set aside.
Into remaining flour/ butter mixture, measure baking powder, soda, salt, cinnamon, nutmeg and cloves.
Mix well.
Add buttermilk and mix well again.
Batter will be thin, like water.
Pour into greased, 9x9 baking pan.
Sprinkle the reserved 1 cup flour/butter mixture on top.
Sprinkle chocolate chips and pecans over all.
Bake 350* for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/25668/jeanies-crumb-topped-coffee-cake"},{"id":"25634","title":"Mini Shortbread Tart Shells","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Set oven to 300 degrees.
Prepare mini muffin tins.
In a bowl mix all ingredients with an electric hand mixer until well blended.
Pinch off small pieces of dough (do not roll the dough first) using your fingers pat into the muffin tins to form a \"shell\".
Prick the bottoms with a fork.
Bake for about 20 minutes (during the baking time prick bottoms again if the shells puff up.
Cool and fill as desired.","url":"https://recipe.bluelayer.org/recipe/25634/mini-shortbread-tart-shells"},{"id":"25608","title":"Easy As Pie (Pie Crust) Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat","directions":"Fold in pie pan flour, sugar and salt.
Add in oil and lowfat milk.
Mix into ball.
Form crust in pie pan with hands.
Prick with fork.
Bake 350 degrees till golden.
For top crust mix ingredients in bowl.
Form dough on wax paper then flip dough onto top of pie.
Shape and decorate as desired.","url":"https://recipe.bluelayer.org/recipe/25608/easy-as-pie-pie-crust-recipe"},{"id":"25605","title":"Mom's Peanut Brittle","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
butter, without salt
oil, corn, peanut, and olive
salt, table
vanilla extract
leavening agents, baking soda
water, bottled, generic","directions":"Generously butter a 12x18 inch cookie sheet.
Set aside.
Mix sugar, water, and corn syrup in a heavy skillet.
Stir well until it comes to a boil.
Cover and boil 3 minutes.
Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!)
250 degrees F (120 degrees C).
Stir in butter and peanuts.
Continue cooking until mixture turns a light brown color.
Remove from heat.
Mix together salt, vanilla, baking soda and water.
Combine this with syrup and nuts mixture.
Mix well, and fast.
Pour onto prepared cookie sheet.
Use back of buttered spoon to spread thinly and evenly.
Allow to cool, then break into pieces.
Store in airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/25605/moms-peanut-brittle"},{"id":"25599","title":"Buttercream Frosting","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract","directions":"Measure first three ingredients into saucepan and mix thoroughly, then stir in milk until smooth.
Place over medium heat and cook while stirring constantly until VERY THICK.
If not smooth when partially cooked, beat with rotary beater until smooth and then continue cooking.
Remove from heat and turn into a 2 or 3 quart mixing bowl.
For quick cooling-place bowl in cold water.
Mixture should be cool enough to NOT melt butter.
Remove a stick of butter at a time from refrigerator, cut butter into 1/2\" pieces.
Beat butter into cooled mixture about 2 Tbs at a time, beating until smooth after each addition of butter.
When all butter is incorporated beat in flavoring.
(Other flavors of extract can be used with success).
Entire beating takes 8-10 minutes.
Frosting will spread more evenly if chilled 5-10 minutes after mixing.
Thickly covers 3-9\" layers.
Store cake in refrigerator until serving.","url":"https://recipe.bluelayer.org/recipe/25599/buttercream-frosting"},{"id":"25593","title":"Pumpkin Fry Bread","ingredients":"pumpkin, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
vanilla extract
oil, olive, salad or cooking","directions":"Cover the pumpkin with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes.
Drain the pumpkin, and mash to a smooth texture.
Stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
In a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract.
Pour the wet ingredients in the flour mixture, and stir together to make a dough.
Turn the dough out onto a floured surface, and knead a few times until thoroughly combined.
Don't over knead the dough.
Cover the dough and let it rest for 30 minutes to relax the gluten.
Heat the lard over medium heat in a large heavy skillet until it shimmers.
Break off egg-sized pieces of the dough, pat them out flat into rough circles about 4 inches across and 1/4 inch thick, and fry, turning once, until the dough puffs up and begins to brown at the edges, 2 to 3 minutes per side.
Push the fry bread into the oil to help it puff.
Drain on paper towels, and serve hot.","url":"https://recipe.bluelayer.org/recipe/25593/pumpkin-fry-bread"},{"id":"25586","title":"Double Crust Pastry Pie Shell Recipe","ingredients":"salt, table
oil, canola
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Combine oil and water and whip with fork.
Mix with dry ingredients.
Divide into 2 sections and roll into pie shells.","url":"https://recipe.bluelayer.org/recipe/25586/double-crust-pastry-pie-shell-recipe"},{"id":"25579","title":"Honey Drizzled Watermelon and Yogurt Parfait","ingredients":"yogurt, greek, plain, nonfat
salt, table
honey
water, bottled, generic
watermelon, raw","directions":"Stir yogurt and salt together and spoon into a piece of cheesecloth over a strainer.
Place in a bowl to catch the drips and leave on the counter for 1 hour or in the refrigerator overnight.
When ready, spoon into two serving bowls.
Mix together honey and water and stir half into each bowl of yogurt.
Top with watermelon and drizzle on additional honey as desired.","url":"https://recipe.bluelayer.org/recipe/25579/honey-drizzled-watermelon-and-yogurt-parfait"},{"id":"25575","title":"Meni-Meniyong (Malinese Sesame-Honey Sweet)","ingredients":"seeds, sesame seeds, whole, dried
honey
butter, without salt","directions":"Preheat oven to 450 degrees F. Spread the sesame seeds on a baking sheet and toast in the oven for about 10 to 12 minutes.
Remove and cool.
Heat the honey and butter in a small saucepan over medium-low heat, stirring until it bubbles and darkens somewhat, about 3 to 5 minutes.
Stir the toasted sesame seeds into honey mixture.
Spread the mass onto a buttered baking sheet to a thickness of about 1/4 inch.
Cool until it is just warm and cut into finger-sized pieces.
Cool completely and serve.
(For a tasty coating that will keep fingers less sticky, roll the candy in more toasted sesame seeds to coat after cutting it into pieces.
).","url":"https://recipe.bluelayer.org/recipe/25575/meni-meniyong-malinese-sesame-honey-sweet"},{"id":"25567","title":"Making Bacon","ingredients":"honey
salt, table
pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic","directions":"In a mixing bowl, whisk the honey and salt together.
Place the pork belly on a piece of plastic wrap.
Pour the cure over the pork and wrap the pork belly tightly in the plastic wrap.
Place the pork in a plastic zip-lock bag and seal the bag tightly.
Cure the meat for 36 hours under refrigeration.
Remove the bag from the refrigerator.
Unwrap the pork and rinse off the cure.
Pat the pork dry.
Mound 2 1/2 pounds of charcoal briquettes in the center of the grill and light them.
Let burn for 40 minutes.
Add the chips and allow them to smoke for about 10 minutes.
The interior temperature of the grill should be 300 degrees F. Place the pork near the outermost part of the grill rack.
This is to avoid direct heat.
You want the bacon to absorb the maximum amount of smoke flavor before it is fully cooked.
Smoke the bacon for 30 minutes.
Spray the coals as often as necessary, but remember smoke escapes each time the grill is uncovered","url":"https://recipe.bluelayer.org/recipe/25567/making-bacon"},{"id":"25544","title":"Dreamy Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
cranberries, dried, sweetened
cream, fluid, heavy whipping","directions":"Adjust oven rack to middle position and heat oven to 425F.
Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade.
Whisk together or pulse six times.
If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps.
Stir in currants.
If using food processor, remove cover and distribute butter evenly over dry ingredients.
Cover and pulse 12 times, each pulse lasting 1 second.
Add currants and pulse one more time.
Transfer dough to large bowl.
Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.
Form scones by patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up.
You can also make a round and cut it into 8 wedges before baking it.
Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes.
Cool on wire rack for at least 10 minutes.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/25544/dreamy-cream-scones"},{"id":"25543","title":"Mac Nut Chinese Long Beans","ingredients":"beans, snap, green, raw
nuts, macadamia nuts, raw
oil, olive, salad or cooking
butter, salted
onions, spring or scallions (includes tops and bulb), raw","directions":"Place rough chop mac nuts in pan with olive oil and butter & turn burner on as low as low can go.
Leave it there the longer the better, I usually leave for an hour while making the rest of dinner.
Leave long beans long or cut into smaller bite size pieces.
Crank up the heat and add long beans.
Do a quick stir fry for 4-5 minutes (or longer if you prefer a more cooked veggie).
Remove to serving dish.
Garnish with green end of green onion sliced on the diagonal.
Perhaps another sprinkle of chopped mac nuts, too.","url":"https://recipe.bluelayer.org/recipe/25543/mac-nut-chinese-long-beans"},{"id":"25529","title":"Cinnamon Crunch Cookies","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
sugars, brown
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vanilla extract
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
oats
rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows","directions":"Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, combine margarine with sugars and beat for 2 minutes or until very light and fluffy.
Add applesauce and vanilla.
Mix until combined.
Add flour, cinnamon, baking powder, and baking soda.
Beat on medium speed until thoroughly mixed.
Use a rubber spatula to stir in oats, Rice Krispies and marshmallows.
Use a small cookie scoop to drop rounds on baking sheet about 2 inches apart.
Flatten slightly with your palm then bake for 10 to 12 minutes or until edges are golden brown.
Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Store in a tightly sealed container for up to a week, if you can make them last that long.
Makes 4 dozen cookies.
Nutritional info (per cookie): Calories 48.88, Total Fat 1.76g, Cholesterol 0mg, Sodium 37.84mg, Potassium 13.89mg, Total Carbohydrates 7.93g, Fiber 0.37g, Sugar 4.3g","url":"https://recipe.bluelayer.org/recipe/25529/cinnamon-crunch-cookies"},{"id":"25516","title":"Baco Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In the bowl of a standing mixer fitted with the bread hook, stir the yeast and sugar into the water and let stand until foamy, about 10 minutes.
In a small bowl, combine the 6 tablespoons of olive oil with the yogurt; add it to the yeast mixture.
Add the 3 cups of flour and the salt.
Mix at medium speed until a soft, supple dough forms, about 15 minutes.
Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 300.
Punch down the dough and return it to the mixer.
Mix at medium speed for 10 minutes.
Turn the dough out onto a lightly floured surface.
Cut the dough into 10 pieces and roll each piece into a ball.
Roll out each ball to an 8-inch round and cover with plastic wrap.
Heat a griddle and brush with oil.
Grill the breads over moderate heat until puffed and blistered but still supple, about 30 seconds per side.
Transfer to a baking sheet and keep warm in the preheated oven while you cook the remaining breads.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/25516/baco-bread"},{"id":"25495","title":"Omani Cashew Barfi","ingredients":"nuts, cashew nuts, raw
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Soak the cashew nuts in warm water for about 30 minutes and wash them 2 to 3 times.
Drain all the water out and blend the cashew nuts to a fine paste, keep aside.
Dissolve the sugar and powdered milk in 1/2 cup of water and prepare a syrup of one string consistency.
Add the cashew paste to the syrup and cook over a medium flame, stirring continuously till the mixture leaves the sides of the pan (approx.
5 to 7 minutes).
Transfer to a plate and cool.
Cut in diamond shape pieces.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/25495/omani-cashew-barfi"},{"id":"25456","title":"Whey & Yogurt - Liquid Whey","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Bring the 4 ozs of yogurt to room temperature in a large glass bowl on the counter.
In a sauce pot on a moderately hot stove heat the Raw milk to 100 - 102 degrees stirring constantly and do not go over 104 degrees or you will kill the live enzymes in the raw milk.
immediately cool to about 90 degrees by placing the sauce pot on the ice cubes in the pie pan while continuing to stir.
thoroughly stir/whisk the warm milk into the yogurt and cover with the cheese cloth.
place in 100 degree oven overnight ( 8 hours) but watch that your oven doesnt cycle and spike too high - killing the enzymes and culture.
remove from oven.
use a knife and slash cut several cris-X-crosses through the yogurt to start the separating process.
chill in refrigerator several hours you should start to see weeping liquid that is the color of lemonade but viscous like chicken broth.
line the strainer with the cheese cloth over a bowl and let most of the liquid whey drain from the yogurt
pick up the corners of the cheese cloth and squeeze a bit to help the whey drain out.
tie the cheese cloth corners together and suspend in a tall glass pitcher or the mason jar using the wooden spoon as a support.
leave to drain for several hours.
harvest your 1 1/4 cups of yogurt out of the cheese cloth and refrigerate eat as store bought by adding fresh berries.
pour all of the whey into a clean glass jar and refrigerate
skim off undesirable left over solids or strain again through the cheese cloth
yield 2 1/2 cups whey
keeps fresh 6 months if refrigerated properly.","url":"https://recipe.bluelayer.org/recipe/25456/whey-yogurt-liquid-whey"},{"id":"25445","title":"Gingerbread House Dough","ingredients":"shortening, vegetable, household, composite
sugars, granulated
molasses
spices, cinnamon, ground
spices, ginger, ground
leavening agents, baking soda
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In a 5 quart pan, heat shortening, sugar and molasses on low, stirring constantly until sugar is dissolved.
Remove from heat.
Add cinnamon, baking soda and salt.
Stir in flour, 1 cup at a time, until dough can be formed into a ball.
Using remaining flour, lightly flour a wooden board.
Turn dough onto the board; knead until even in color and smooth (not crumbly or dry), adding more flour if needed.
Form into a log.
Cut into 5 equal pieces; wrap in plastic wrap.","url":"https://recipe.bluelayer.org/recipe/25445/gingerbread-house-dough"},{"id":"25437","title":"Chewy Little Walnut-Raisin Whole Wheat Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
raisins, seeded
cranberries, dried, sweetened
nuts, walnuts, english","directions":"Plump up the raisins in boiling water, drain and pat dry with paper towels.
If the raisins are coated with oil, wash it off.
Put all the ingredients except the ones marked in the bread machine, and start the dough-only program!
Since there are a lot of dried fruits, add them to the dough when the 'mix-in' signal sounds (with about 45 minutes left in the program).
When the 1st rising is done, test the dough with your finger.
The finger test: press a moistened finger into the dough and pull it out slowly.
If the hole made with the finger remains it's good!
If the hole fills back in, it has to rise some more.
Take the dough out onto a floured work surface, divide into 12 pieces (45-50 g each) and round off each piece.
Cover with a tightly wrung out moistened kitchen towel, and rest for 10 minutes.
Dust the dough lightly, turn over, deflate and round off with a smooth surface on top.
Line up on a baking sheet in pairs, each pair of rolls touching each other.
Cover with a tightly wrung out moistened kitchen towel, and leave to rise (2nd rising) at around 30C for 40 to 50 minutes (at room temperature if in the summer).
If a moistened finger gently pressed in the dough leaves a mark, it's done rising.
Mist with water, (optionally dust with bread flour) and preheat the oven to 200C.
Lower the temperature to 180C and bake for 10 to 12 minutes - done!
They look like this inside.
I used this \"Super Fine Hard\" whole wheat flour.
This version has 50% whole wheat flour (140 g finely ground) + 140 g bread flour.
This really has the flavor of whole wheat, and the more you chew the better it tastes.
This version has 64% whole wheat flour (160g superfine whole wheat + 20 g graham flour) + 100 g domestic bread flour.
This version is very light!
For the version in Step 11: Try baking six rolls stuck together, or slashing the tops.
If you use domestic bread flour, use 170 ml of water.
This version has 82% whole wheat flour (210 g superfine whole wheat flour + 20 g graham flour) + 50 g bread flour 30 g each of walnuts and raisins = densely textured and delicious.","url":"https://recipe.bluelayer.org/recipe/25437/chewy-little-walnut-raisin-whole-wheat-rolls"},{"id":"25428","title":"Chicken in Frypan","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
rice, white, long-grain, regular, unenriched, cooked without salt
onions, raw
mushrooms, white, raw
cream, whipped, cream topping, pressurized","directions":"Boil chicken with the celery leaves in a large pot.
Once cooked, leave to cool, strain and save stock.
Sauce:.
In a large frypan, melt the butter, add the flour, then 600ml of the saved stock, then add the rest of the ingredients.
Break the chicken into bite size pieces, and add to the sauce.
Simmer for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/25428/chicken-in-frypan"},{"id":"25423","title":"almond bark candy","ingredients":"nuts, almonds
rice, white, long-grain, regular, unenriched, cooked without salt
honey
candies, marshmallows
nuts, cashew nuts, raw","directions":"melt bark over hot water (double boiler), I set pan inside a pan of water on medium high heat
keep stirring untill melted
remove from heat and add crispies, honey comb and cashews
gently stir in marshmallows
drop by spoonfuls onto wax paper and let set
u may choose to add sprinkles:-) these can be frozen","url":"https://recipe.bluelayer.org/recipe/25423/almond-bark-candy"},{"id":"25404","title":"V's Homemade Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly.
Sprinkle with water; blend until mixture holds together.
Add 1 additional tablespoon water as needed.
Shape dough into ball; place on lightly floured surface.
Roll out dough to 1/8 inch thickness.
Line pie plate with pastry.
Trim around perimeter for a 1-inch overhang to fold under and crimp as desired.
Note: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.","url":"https://recipe.bluelayer.org/recipe/25404/vs-homemade-pie-crust"},{"id":"25370","title":"Date Pies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
dates, deglet noor
water, bottled, generic
sugars, brown
lemon juice, raw","directions":"Crust: Blend crust ingredients together until dough is smooth in consistency.
Press into small muffin tins, ensuring that the dough goes up the sides so that the pies can be filled.
Bake at 350F until light brown.
Filling: Place filling ingredients in a saucepan- cook over medium heat until ingredients are well blended and have come to a boil.
Fill shells and ice with maple-flavoured icing (optional).","url":"https://recipe.bluelayer.org/recipe/25370/date-pies"},{"id":"25368","title":"Macrobiotic Raisin Sandwich Cookies","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
oil, canola
syrup, maple, canadian
water, bottled, generic
salt, table
raisins, seeded
nuts, almonds
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Dry roast the nuts for the filling in a frying pan and crush.
Soak the nuts in apple juice, along with the raisins, roughly chopped.
Make the cookie dough.
Put the cake flour, whole wheat flour and salt in a plastic bag, close the top, and shake well to mix.
Mix the powdered nuts and canola oil together and add to the mixture in Step 2, from the top of the bag.
Mix until there are no more lumps.
Combine the maple syrup and water, and add to the mixture in Step 3.
Mix until the dough comes together.
Chill in the fridge for 30 minutes.
Roll out the dough into a rectangle with a rolling pin on top of the plastic bag.
Cut the edges of the bag with scissors and open it up.
Spread the filling from Step 1 evenly in the middle of the dough as shown in the photo.
Using the plastic, fold the dough so that the edges overlap a few centimeters.
Place the side with the overlap, on the bottom.
Brush the surface of the dough with rum (not listed in ingredients) and slice the dough into about 15 pieces.
Prick the tops of each slice with a fork.
Bake in a preheated 180C oven for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/25368/macrobiotic-raisin-sandwich-cookies"},{"id":"25367","title":"Pumpkin Pie Overnight Oats","ingredients":"oats
pumpkin, raw
beverages, almond milk, unsweetened, shelf stable
spices, cinnamon, ground
spices, nutmeg, ground
syrup, maple, canadian","directions":"Add all the ingredients to a jar or other container, and mix well.
Refrigerate overnight, and enjoy.","url":"https://recipe.bluelayer.org/recipe/25367/pumpkin-pie-overnight-oats"},{"id":"25361","title":"Khubz (Bahrain)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Dissolve the yeast and the sugar in about a half cup of the lukewarm water.
Let stand until frothy.
Sift the flour together with the salt and add the yeast mixture.
Knead by hand until the dough is soft, adding water as necessary.
Add the oil and keep kneading until the dough becomes elastic and is no longer sticky, which should take about 15 minutes.
Now form the dough into a ball and rub all over with a little bit of olive oil, to prevent it from drying out.
Cover with a damp cloth and let rise in a warm place until the dough has doubled in size, about 1 to 1 1/2 hours.
Punch down and knead for another five minutes or so.
Now break the dough into tennis-ball sized portions.
Turn out onto a lightly floured surface and roll flat, until each ball is about a quarter inch thick.
Dust with flour and transfer to a lightly floured surface, leaving a few inches between each one to allow for rising.
Let rise for another 30 to 60 minutes.
Oil two large baking sheets.
Preheat your oven to 500 degrees.
About 10 minutes into the preheating, put the sheets in the oven.
Leave them there for another 10 minutes.
Now open your oven and quickly transfer the dough balls onto the baking sheets.
Bake for 6 to 10 minutes.
When the breads are lightly browned, take them out.
Let cool.
Each piece should have formed a pocket while baking.","url":"https://recipe.bluelayer.org/recipe/25361/khubz-bahrain"},{"id":"25360","title":"Honey-Glazed Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
orange juice, raw
honey
cornstarch
spices, ginger, ground
spices, nutmeg, ground
salt, table
butter, without salt","directions":"Wash and pierce potatoes.
Place on a piece of heavy-duty foil and bake at 375 for 40-50 minutes until just tender.
Cool, peel and cut into 1-1/2-inch pieces.
Spray 8x8-inch baking dish with nonstick cooking spray.
Place cooked potatoes in dish; set aside.
In small pan, combine orange juice, honey, cornstarch, ginger, nutmeg and salt.
Stir until smooth.
Cook over medium-high heat stirring until mixture begins to boil.
Stir and cook for one minute.
Remove from heat and stir in butter.
Pour over potatoes stirring to coat.
Bake at 350 for 25-30 minutes until hot and potatoes are tender.","url":"https://recipe.bluelayer.org/recipe/25360/honey-glazed-sweet-potatoes"},{"id":"25356","title":"Grape Dumplings","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Heat juice and 1/4 c sugar to boiling.Stir and let simmer while mixing dumplings.Sift and mix dry ingred.Work in the butter to crumbles.
Slowly add milk.
Roll onto floured surface and roll to 1/2 inch widths,cut into 1 inch pieces.
Drop into simmering juice,cover and let steam til tender.","url":"https://recipe.bluelayer.org/recipe/25356/grape-dumplings"},{"id":"25349","title":"Chicken, Broccoli and Cheese Pot Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
onions, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
broccoli, raw
cheese, cheddar
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table","directions":"Crust:
Preheat oven to 400 degrees.
Spray pie plate with nonstick spray.
Whisk together dry ingredients (flour, 1 teaspoon salt, baking powder).
Blend in cold butter cubes until it forms a meal consistency.
Blend in 3/4 cup of whole milk (you may need slightly more, depending on the texture).
This should form a biscuit-like dough.
Gather the dough into a ball and divide in half.
Roll out the first half of dough to fit your pie plate (usually about 12 round).
I roll the dough right on a well-floured counter, but you can use waxed paper or plastic wrap, if you prefer.
Its a pretty sticky dough, so youll probably need extra flour with any method.
Place the rolled-out crust in your pie plate and trim off any excess.
You can roll out the second crust now or put the dough in the fridge and roll it right before you place it on top of the filling.
I usually par-bake the bottom crust for about 8 to 10 minutes to avoid sogginess.
Filling:
Heat oil in a skillet over medium heat.
Add onions and saute until edges are clear and soft.
Add cubed chicken and brown.
Add broccoli (if using frozen, you may want to nuke it for a few minutes first) and stir.
Add shredded cheese, cream of mushroom soup, milk and stir together.
Heat for a few minutes to thicken.
Pour the warm filling into the bottom crust.
Place the top crust over the filling and pinch the edges to close.
Brush the top crust with 2 tablespoons melted butter and sprinkle a few pinches of kosher salt.
Be sure to cut steam vents in the top crust after.
Bake for about 25 minutes or until crust is golden on edges and filling is bubbling slightly.","url":"https://recipe.bluelayer.org/recipe/25349/chicken-broccoli-and-cheese-pot-pie"},{"id":"25337","title":"Barbara Bush's Apple Crisp","ingredients":"apples, raw, with skin
orange juice, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
butter, without salt","directions":"Mound apples in buttered pie plate and pour orange juice over them.
In separate bowl, combine sugar, flour, spices and salt.
Cut in butter until mixture is crumbly.
Sprinkle over apples.
Bake at 375 for 45 minutes or until apples are tender and topping is crisp.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/25337/barbara-bushs-apple-crisp"},{"id":"25326","title":"Pumpkin Pie Pancakes","ingredients":"oats
cheese, cottage, creamed, large or small curd
egg, white, raw, fresh
pumpkin, raw
pumpkin, raw
spices, cinnamon, ground
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Add all ingredients to blender, except banana, and process until extra smooth.
Pour into a bowl.
Stir in milk as needed to thin out, but you shouldnt need to do so until the batter has been refrigerated.
Preheat a pan over medium heat.
Once heated, spray the skillet with cooking spray.
Drop batter into the pan, about 1/4 cup per pancake.
Once they begin to set (~ 2 minutes), flip over and cook for an additional 1-2 minutes.","url":"https://recipe.bluelayer.org/recipe/25326/pumpkin-pie-pancakes"},{"id":"25306","title":"Blackberry Pie","ingredients":"blackberries, raw
butter, without salt
sugars, granulated
sugars, granulated
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Use 2 bowls.
In one bowl mix berries and 2/3 cup of sugar.
Melt butter in microwave.
Mix butter with berries and sugar mixture.
In second bowl mix flour and sugar; then slowly add milk.
Mix well.
Pour berry mixture into 2 quart casserole dish, top with batter mixture.
Bake 45 minutes in 400 degrees oven or until golden brown.
Serves 4 to 6 people.
May be topped with favorite whipped topping.","url":"https://recipe.bluelayer.org/recipe/25306/blackberry-pie"},{"id":"25295","title":"Hazelnut Chocolate Tuiles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
nuts, hazelnuts or filberts","directions":"Halve 4 parchment paper sheets lengthwise and set aside.
Prepare a stencil using a piece of cardboard 6 inches long by 4 inches wide.
Draw a circle 2 1/2 inches in diameter in the upper half of the cardboard then cut out the circle.
The stencil is the cardboard with the circle removed.
Melt and temper the chocolate (see pages 2530), then stir in the ground hazelnuts thoroughly.
Set the stencil over a strip of parchment paper and spread about a tablespoon of the mixture over the opening, using an offset spatula with a 4-inch blade.
The tuiles should be no more than 1/8 inch thick.
Lift the stencil off the parchment paper and scrape the excess chocolate mixture from the stencil back into the bowl.
You should be able to place 4 tuiles on each strip of parchment paper.
Let the tuiles set for 3 to 4 minutes, then carefully drape the parchment paper with the tuiles over a rolling pin that is set on a jelly roll pan.
Chill the tuiles in the refrigerator until firm (10 to 15 minutes).
Gently peel the parchment paper off of the curved tuiles.
In a tightly covered container wrapped in several layers of aluminum foil, the tuiles will keep for 1 week at room temperature or 1 month in the refrigerator.
The tuiles are best served at room temperature.
White Chocolate Tuiles: Substitute 10 ounces white chocolate for the bittersweet chocolate.
Coconut Chocolate Tuiles: Substitute 2 cups shredded sweetened coconut, lightly toasted, for the hazelnuts.
Nibby Tuiles: Substitute 1 cup roughly chopped cacao nibs for the hazelnuts.","url":"https://recipe.bluelayer.org/recipe/25295/hazelnut-chocolate-tuiles"},{"id":"25291","title":"Sesame Tofu with White Sesame Paste","ingredients":"seeds, sesame seeds, whole, dried
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Put the kuzu flour in a suribachi grinding bowl, add a little water and dissolve completely using a pestle.
Add the sesame paste and mix well.
Add a pinch of salt.
Add the rest of the water in three portions.
Put the mixture in a pan, and cook over low-medium heat while continuously mixing with a rubber spatula.
After about 3 minutes it the consistency will become glue-like.
Mix it well.
Pour into a mold.
Let cool at room temperature.
Cut into pieces, put on a serving plate and eat with wasabi and soy sauce.","url":"https://recipe.bluelayer.org/recipe/25291/sesame-tofu-with-white-sesame-paste"},{"id":"25285","title":"Oil-Based Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Use a fork to mix.
Mix flour and salt.
Stir in oil until clumps are pea-sized.
Add cold water and stir.
Ok if it's gluey or clumpy.
Roll slightly more than half out between waxed paper sheets to the size needed.
Edge to edge wide.
Peel paper off one side and replace, flip and peel off other side.
Use bottom sheet of waxed paper to hold crust, Flip into pie plate.
Very delicate - can't do much arranging.
Patch holes or tears, Trim edge.
Roll out rest of crust including trimmed pieces.
Place on top of filling in crust, crimp edges, cut steam holes.","url":"https://recipe.bluelayer.org/recipe/25285/oil-based-pie-crust"},{"id":"25284","title":"Basic Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic
spinach, raw
spinach, raw
tomatoes, sun-dried
tomatoes, red, ripe, raw, year round average
parsley, fresh","directions":"Any optional ingredient is to be added to the flour before you add the salted water.
In a large bowl combine the fat with the flour using your fingers until completely incorporated.
Add any optional ingredient now.
Stir the salt into the water to dissolve and pour around 2/3's of a cup over the mixture.
Working fast begin to stir.
You should have clumps and not a blob of dough.
Check to make sure all the dry ingredients are moist and if not continue to add water a bit at a time.
Turn out and knead until smooth consistency is achieved.
Divide the dough into 12 equal pieces and form into balls.
Set the balls on a plate, cover with plastic and let rest for 30 minutes.
Heat an ungreased griddle or heavy skillet-I use cast iron, over medium high heat.
One at a time place each ball on a lightly floured surface and begin to roll out to a 7 to 8 inch diameter circle.
Lay the tortilla on the hot griddle-you should see almost immediate bubbling across the surface-for about 40 seconds, turn and cook another 40 to 45 seconds.
Remove to a heavy towel, wrap and repeat process until done.","url":"https://recipe.bluelayer.org/recipe/25284/basic-flour-tortillas"},{"id":"25270","title":"Flaky Cream Cheese Pie Crust","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, parmesan, hard
water, bottled, generic
vinegar, cider","directions":"FOOD PROCESSOR METHOD.
Cut the butter into small (about 3/4-inch) cubes.
Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
Place the flour, salt and baking powder in resealable gallon-size freezer bag and freeze for at least 30 minutes.
Place the flour mixture in food processor with the metal blade and process for a few seconds to combine.
Set the bag aside for later use here.
Cut the cream cheese into 3 or 4 pieces and add it to the flour.
Process for about 20 seconds or until the mixture resembles coarse meal.
Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea.
(Toss with a fork to see it better.)
Remove the processor cover and sprinkle in the water and vinegar.
Pulse until most of the butter is reduced to size of small peas.
The mixture will be in particles and will not hold together.
Spoon half the dough into the plastic bag.
(For a double-crust pie, it is easiest to divide the mixture in half at this point)
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
Remove the dough from the bag and wrap it with plastic wrap, and flatten it into a disc.
Repeat with remaining pie dough.
Refrigerate the discs for at least 45 minutes, preferably overnight.
Store refrigerated, up to 2 days; frozen, up to 3 months.","url":"https://recipe.bluelayer.org/recipe/25270/flaky-cream-cheese-pie-crust"},{"id":"25266","title":"Asparagus With Orange Dipping Sauce Recipe","ingredients":"asparagus, raw
salt, table
orange juice, raw
orange juice, raw
oil, olive, salad or cooking
oil, sesame, salad or cooking","directions":"Find a saucepan which's wide sufficient to hold the asparagus spears lengthwise and set it over medium-high heat.
Fill about three quarters with water, add in the salt and bring to a boil.
Plunge the spears into the boiling water, return to a boil and cook till the spears are just tender when pierced with a fork, about 2 to min depending on their thicknes (don't overcook).
Rinse under cool running water to stop the cooking, then drain on a clean kitchen towel.
To prepare the sauce, whisk together the orange juice, orange rind, extra virgin olive oil sesame oil, and coarse salt and pepper till well blended.
Arrange the asparagus on a large serving platter with dipping sauce on the side.
Serve hot or possibly cool.","url":"https://recipe.bluelayer.org/recipe/25266/asparagus-with-orange-dipping-sauce-recipe"},{"id":"25264","title":"Game Hens with Honey, Vinegar and Spice Glaze","ingredients":"corn, sweet, white, raw
oil, olive, salad or cooking
vinegar, red wine
honey
spices, cumin seed
spices, anise seed
spices, cinnamon, ground","directions":"Preheat oven to 400F.
Remove giblets from game hens.
Pat game hens dry.
Tie legs of each game hen together to hold shape.
Place game hens in large roasting pan.
Combine olive oil, Sherry wine vinegar, honey, ground cumin, aniseed and ground cinnamon in heavy medium saucepan.
Simmer until mixture thickens slightly, stirring constantly, about 3 minutes.
Remove glaze from heat.
Brush some of glaze over game hens.
Sprinkle game hens generously with salt and pepper.
Roast until last drops of juices run clear when thighs are pierced, basting every 10 minutes with glaze, about 55 minutes.
Transfer game hens to plates and serve.","url":"https://recipe.bluelayer.org/recipe/25264/game-hens-with-honey-vinegar-and-spice-glaze"},{"id":"25263","title":"Peanut Butter & Pretzel Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,","directions":"Place wax paper on a large sheet pan and set aside on the countertop.
Bring a pot filled about halfway to a boil.
Reduce heat to simmer and place a glass bowl on top.
Place white chocolate in the bowl and melt, stirring occasionally until the mixture becomes very smooth.
Remove chocolate from the heat and pour onto the prepared wax paper.
Spread evenly and refrigerate for 20 minutes or until set.
While the first layer sets, bring the same pot of water to a boil and reduce heat to simmer.
Place the peanut butter in the same glass bowl and set on top of the pot to heat.
Stir until completely melted and set aside to cool.
While the peanut butter melts, place pretzels in a food processor and pulse 5-10 times or until broken into tiny pieces.
Set aside.
Remove white chocolate base from the refrigerator.
Take peanut butter off the burner and pour over the hardened chocolate and spread evenly.
Sprinkle crushed pretzel bits on top of the chocolate-peanut butter mixture and press gently so they stick.
Sprinkle the chocolate chips on top.
Place the sheet back in the fridge to harden for another 20 minutes.
Break apart and serve.","url":"https://recipe.bluelayer.org/recipe/25263/peanut-butter-pretzel-chocolate-bark"},{"id":"25258","title":"Golden Parmesan Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
cheese, parmesan, hard","directions":"Heat oven to 425F.
Rinse potatoes; pat dry with paper towels.
Brush 1 Tbsp.
butter onto bottom and up side of 9-inch pie plate.
Toss potatoes with remaining butter and 1/4 cup cheese.
Arrange about half the potato slices, in slightly overlapping rows, in single layer on bottom and up side of prepared pie plate; fill with layers of remaining potato slices.
Sprinkle with remaining cheese.
Bake 1 hour or until potatoes are tender.
Loosen potatoes from side and bottom of pie plate.
Invert immediately onto serving plate.","url":"https://recipe.bluelayer.org/recipe/25258/golden-parmesan-potatoes"},{"id":"25256","title":"Aunt Brendas Chicken Marinade","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soy sauce made from soy (tamari)
oil, olive, salad or cooking
vinegar, red wine
spices, oregano, dried
spices, basil, dried
spices, garlic powder
spices, pepper, black","directions":"Mix all together and place in a zip loc bag.
(I usually put all of the ingredients right in the zip loc bag, seal it up and then squeeze the ingredients together so that they are mixed up very well).
Pierce your four chicken breasts with a fork in several places.
This allows the marinade to soak into the chicken.
Place the chicken in the zip loc bag and refrigerate.
You will want to flip the zip loc bag several times to make sure both sides of chicken get to soak up the marinade.
Either bake at 350 degrees for 45 minutes or grill.","url":"https://recipe.bluelayer.org/recipe/25256/aunt-brendas-chicken-marinade"},{"id":"25253","title":"Handmade Soft Corn Tortillas","ingredients":"corn, sweet, white, raw
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"In a large bowl mix together the masa harina and the salt.
Add 1 1/4 cups of hot water and the coconut oil (or vegetable shortening).
Stir with a wooden spoon until the dough comes into a smooth ball.
It should not be sticky, and the dough will resemble play dough.
If the dough is dry and crumbly add more water a tablespoon at a time.
If the dough is sticky, add more masa a tablespoon at a time.
Wrap the dough in plastic wrap and allow it to rest for about an hour.
When the dough has rested, heat a skillet or a griddle over heat that is set between medium and medium-high.
Cut the dough into equal sizes, roll it into balls, and set on a tray.
Lay a sheet of plastic over the dough balls while you work.
(See note.)
If you have a tortilla press, use that to form the tortillas according to its directions.
If you dont have a tortilla press, the use of a large plate to form the tortillas makes for quick work.
Take a sheet of plastic wrap (or wax paper) and lay it on a flat surface, place one of the dough balls in the middle and lay another sheet of plastic wrap (or wax paper) on top of the dough ball.
Now take a large plate and press straight down using even pressure, until you have a tortilla the size you like, you may need to gently use a rolling pin to roll it to the perfect size.
Place the pressed tortilla onto the hot griddle or skillet.
Cook for 2 to 3 minutes on each side.
The outside of the tortilla will look dry, but the center will be pliable.
Remove the cooked tortilla from the skillet and keep it warm.
Wrapping them in a clean towel works fine, or if you have a fancy tortilla dish use that.
While the first tortilla is cooking, you can roll out the next one.
It goes quite quickly.
Note: To make 6 inch tortillas cut the dough into 9 equal pieces.
For thinner 6 inch tortillas, cut the dough into 10 or 11 pieces.
For 4 inch tortillas, cut the dough into 12 equal pieces.
For thinner 4 inch tortillas, cut the dough into 15 or 16 equal pieces.","url":"https://recipe.bluelayer.org/recipe/25253/handmade-soft-corn-tortillas"},{"id":"25249","title":"Pumpkin Spiced Candied Nuts","ingredients":"sugars, granulated
water, bottled, generic
pumpkin, raw
nuts, almonds","directions":"In a medium sauce pan, create a simple syrup with the sugar and water.
Heat over medium high heat until it begins to boil.
Whisk in pumpkin pie spice.
Once the syrup has been created, stir in chopped nuts of your choice.
Turn the heat down to medium (or to whatever heat keeps the syrup boiling), and stir the nuts and syrup together until all of the moisture has evaporated.
Crystals will just begin to form on the nuts and the mixture will be very thick.
Turn off the heat and turn all of the nuts out on a parchment-lined baking sheet.
Allow to cool and break apart any nuts that have stuck together.
Devour when cool.
Use as topping for ice cream, cakes, or put into a dish and serve as a snack.","url":"https://recipe.bluelayer.org/recipe/25249/pumpkin-spiced-candied-nuts"},{"id":"25239","title":"Peanut Butter & Honey Rice Krispies Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
peanut butter, smooth style, without salt
honey","directions":"In a large mixing bowl add cereal, peanut butter and honey and use a rubber spatula to gently combine (it will be very sticky).
Using a 9 X 12 glass (baking) dish add mixing bowl ingredients and spread it out with an offset spatula.
Cover with plastic wrap and refrigerate 1-2 hours before cutting into 2x 2 squares (or your desired size) and serving.
Leftovers can be placed in an airtight container and refrigerated.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/25239/peanut-butter-honey-rice-krispies-treats"},{"id":"25236","title":"Awesome English Toffee","ingredients":"sugars, granulated
sugars, brown
water, bottled, generic
vanilla extract
butter, without salt
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Sprinkle nuts onto 11X17 cookie sheet (I usually spray the cookie sheet with non-stick spray before I start - just in case).
Spread your chocolate evenly over the nuts and set the pan aside.
Mix remaining ingredients in an iron skillet and cook on high to 300F, about 8-10 minutes or until it forms a brittle ball when dropped into cold water, and stir constantly.
Quickly pour mixture evenly over the chocolate.
Let stand 5 minutes so chocolate has a chance to melt before placing in fridge.
leave refrigerated until the chocolate is completely cooled - at least 2.5 - 3 hours.
Break into pieces and store in airtight container.
Will last several weeks when kept in the freezer.","url":"https://recipe.bluelayer.org/recipe/25236/awesome-english-toffee"},{"id":"25232","title":"Maple Oatmeal Bread","ingredients":"water, bottled, generic
oats
leavening agents, yeast, baker's, active dry
syrup, maple, canadian
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"In bowl for standing mixer, pour boiling water over oats and soak for 1 hour.
Sprinkle yeast over cooled mixture and mix.
Add maple syrup, salt, oil, and 3 cups of flour and mix.
Cover with plastic wrap and let rise for an hour.
Move to mixer and mix on low while adding remaining flour, 1/2 cup at a time to form a smooth, elastic dough.
Kneed with dough hook for 10 minutes.
Divide into 2 pieces, put in oiled loaf pans and let rise about 45 minutes.
While dough is rising, preheat oven to 350F.
Bake 40-50 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/25232/maple-oatmeal-bread"},{"id":"25223","title":"Steak Rub","ingredients":"beans, snap, green, raw
spices, chili powder
sugars, brown
spices, coriander seed
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, garlic powder","directions":"Mix all ingredients with a small wire whisk.
Store in an airtight jar.
To use, oil all sides of steak (or any kind of beef) with olive oil and rub steak rub well into meat surface (about 1-3 teaspoons per side, or more depending on size of piece of beef).
Grill 5 minutes per side per inch for rare, longer for more doneness.","url":"https://recipe.bluelayer.org/recipe/25223/steak-rub"},{"id":"25220","title":"Sweet Milk Dinner Rolls","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched","directions":"in a large mixing bowl dissolve yeast in warm milk.
add sugar, butter salt and 3 cups flour beat until smooth and add enough remaining flour to make a soft dough.
turn on to a floured surface knead until smooth and elastix about 6-8 minutes.
place in a greased bowl cover and let rise until doubled about 1 hour.
punch down dough turn unto floured surface divide into 16 pieces.
shape each into a ball.
place 2 inches apart on greased baking sheets.
cover and let rise about 30 minutes.
bake at 350 for 35 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/25220/sweet-milk-dinner-rolls"},{"id":"25219","title":"Pumpkin Dreamies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
sugars, brown
pumpkin, raw
margarine, regular, 80% fat, composite, stick, without salt
egg, white, raw, fresh
pumpkin, raw
carrots, raw
cheese, parmesan, hard
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In large bowl: Beat Splenda, margarine, and Splenda brown sugar until crumbly.
Fold in eggbeaters, pumpkin pie filling, and carrots.
Mix until well blended.
In separate bowl: mix flour, baking soda, baking powder, and pumpkin pie spice.
Add this mixture to previous ingredients.
Mix well.
Preheat oven to 350 degrees F.
Make icing.
In small bowl: mix together cream cheese, milk, and sugar until well blended.
Spread filling mix onto greased jelly roll pan.
Spread icing over filling.
Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool completely and cut into squares.","url":"https://recipe.bluelayer.org/recipe/25219/pumpkin-dreamies"},{"id":"25199","title":"Mum's Shortbread","ingredients":"butter, without salt
sugars, granulated
rice flour, white, unenriched","directions":"Mix butter and sugar with hands, mixing thoroughly until dissolved.
Add flour and form into ball.
Roll with rolling pin (no added flour on roller) between two sheets of waxed paper or plastic wrap.
Cut into pieces with cookie cutter or knife and place on buttered cookie sheets.
Pierce lightly with fork.
(Variation: add toffee sprinkles if desired.)
Bake at 350 degrees for 20-25 minutes, until lightly browned.
Variation: cool and dip cookies into 1/2 cup chocolate (melted in microwave).
Place on waxed paper or plastic wrap on cookie sheet and put in fridge until chocolate cools.","url":"https://recipe.bluelayer.org/recipe/25199/mums-shortbread"},{"id":"25195","title":"French's Tuscan Roast Pork Tenderloin","ingredients":"onions, raw
spices, rosemary, dried
spices, garlic powder
spices, pepper, black
pork, fresh, loin, tenderloin, separable lean only, raw
mustard, prepared, yellow","directions":"MIX French Fried Onions, rosemary, garlic and pepper in plastic bag.
Crush with hands or rolling pin.
Transfer to pie plate or waxed paper.
BRUSH pork with mustard.
Coat in seasoned onion crumbs; press firmly to adhere.
BAKE pork on a foil-lined baking sheet at 400F for 30 minute or until 155F internal temperature.
Let rest 10 minute before slicing.
UPDATE: I made this with 6 boneless chops and cooked for at 400 for 30 minutes in a glass baking dish and they were PHENOMENAL!","url":"https://recipe.bluelayer.org/recipe/25195/frenchs-tuscan-roast-pork-tenderloin"},{"id":"25181","title":"Sweet Potato Pie Smoothie","ingredients":"sweet potato, raw, unprepared
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
syrup, maple, canadian
spices, cinnamon, ground
spices, nutmeg, ground
water, bottled, generic
nuts, pecans
cream, whipped, cream topping, pressurized","directions":"Add all of the ingredients except for the toppings into a blender, put the lid on and process until smooth.
Pour into a glass and top with whipped cream and pecans.","url":"https://recipe.bluelayer.org/recipe/25181/sweet-potato-pie-smoothie"},{"id":"25175","title":"Four Grain, Four Berry Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
honey
oil, olive, salad or cooking
blackberries, raw
blueberries, raw
raspberries, raw
strawberries, raw","directions":"Pour 3/4 cup of milk into a container and add 1/2 tablespoons of lemon juice to sour it.
Let sit for 5 minutes.
Pre-heat oven to 400 degrees F.
Mix flours together.
Add salt and baking soda and blend mixture well.
Cut larger pieces of berries into smaller pieces about the size of the blueberries.
Add soured milk, honey and oil to the batter.
Oil muffin tins, or use liners.
Either mix all the berries into the mix and spoon the batter into the muffin tins.
Your batter will be purple.
Or else spoon a little of the mixture into the muffin tins, and alternate adding a pieces of berries and spoonfuls of batter.
Bake at 400 degrees F for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/25175/four-grain-four-berry-muffins"},{"id":"25157","title":"Cashew-Cinnamon Brittle","ingredients":"butter, without salt
water, bottled, generic
sugars, granulated
cream, whipped, cream topping, pressurized
syrups, corn, light
spices, cinnamon, ground
butter, without salt
nuts, cashew nuts, raw
leavening agents, baking soda","directions":"Using butter, generously grease a sheet pan (preferably one with sides), at least 11 x 17 inches (or use a SILPAT).
Mix together cinnamon and baking soda; set aside.
In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat.
Using a candy thermometer to test it, boil the mixture until it reaches 350F
Remove from the heat and, working quickly, whisk in the cinnamon and baking soda mixture, butter and cashews.
Pour the mixture onto the oiled pan and spread it out a bit with buttered metal spoon or a wooden spoon to about 1/4- to 1/2-inch thickness.
Don't spread it too thin.
Let cool and harden, uncovered, 3045 minutes.
Using your hands, break the brittle into pieces.
Store in an airtight container.
Tip: To wash the saucepan, fill it with water and let it soak overnight.","url":"https://recipe.bluelayer.org/recipe/25157/cashew-cinnamon-brittle"},{"id":"25152","title":"Maple, Caramel, and Macadamia Nut Tart","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
vanilla extract
water, bottled, generic
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
butter, without salt
syrup, maple, canadian
vanilla extract
nuts, macadamia nuts, raw
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
syrup, maple, canadian
vanilla extract
sugars, granulated","directions":"For the crust: mix flour, sugar, cinnamon and salt in bowl.
Cut butter in until fine
Mix in vanilla and enough ice water by tablespoons until it can be formed into a ball; cover in plastic wrap and refrigerate until firm (approximately 2 hours).
Preheat oven to 400F.
Roll chilled dough out to 12 inch round and transfer to 9 inch tart pan with removable bottom, pressing dough gently into pan and trimming it so it has about 1/2 inch overhang.
Fold overhang in and press, forming a high-standing, double thick edge.
Pierce all over with a fork and bake until sides are set (about 20 minutes).
Pie weights may be used, if desired.
If weights are used, remove at this time.
Reduce the heat to 375F, return crust to oven and bake another 12 minutes.
For the filling: Combine sugar and water in a heavy saucepan.
Stir over medium low heat until sugar dissolves; increase heat and boil without stirring about 7 minutes or until caramel is a deep amber color, occasionally brushing down sides of pan with a wet pastry brush.
Reduce heat to medium, add cream and stir until smooth.
Add butter, syrup and vanilla and stir until well blended.
Mix in nuts and pour mixture into crust Bake until the filling bubbles, about 15 to 20 minutes.
Remove from oven and cool completely on wire rack.
Melt white chocolate in microwave and drizzle decoratively over top of tart.
For the Maple Whipped Cream: Place cream in a chilled bowl and add syrup and vanilla.
Beat until soft peaks form and slowly add sugar, beating until desired consistency.
Serve tart with whipped cream.","url":"https://recipe.bluelayer.org/recipe/25152/maple-caramel-and-macadamia-nut-tart"},{"id":"25151","title":"Cocoa Rice Krispies Treats With Peanut Butter Topping","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
candies, marshmallows
peanut butter, smooth style, without salt","directions":"Melt the butter and marshmallows in the microwave on high for about 2 minutes (stir after one minute).
Add Rice Krispies.
Stir until ingredients are combined.
Spread in an 8 by 8 square pan that has been greased with butter.
I put margarine on my hands to make the spreading part easier.
Melt peanut butter chips in the microwave.
Spread on top of bars.","url":"https://recipe.bluelayer.org/recipe/25151/cocoa-rice-krispies-treats-with-peanut-butter-topping"},{"id":"25149","title":"Granola","ingredients":"oats
seeds, sunflower seed kernels, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat germ, crude
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
honey
vanilla extract
spices, cinnamon, ground","directions":"Combine the oats, sunflower seeds, coconut, wheat germ, and rice krispies into a bowl.
Combine the remaining ingredients together and bring to a boil.
Pour boiled mixture over dry ingredients and mix well.
Cook for 7-10 minutes in an insulated pan at 350 degrees F, turning once.","url":"https://recipe.bluelayer.org/recipe/25149/granola"},{"id":"25147","title":"Fresh Strawberry and Peach Cobbler","ingredients":"strawberries, raw
peaches, yellow, raw
sugars, granulated
orange juice, raw
cornstarch
lime juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 350F
To prepare the filling, combine strawberries and next 5 ingredients in a medium bowl; stir well.
Spoon strawberry mixture into a 10-inch deep-dish pie plate or 11 x 7-inch baking dish coated with cooking spray.
To prepare the biscuit topping, combine flour, 2 tablespoons sugar, baking powder and salt.
Add butter, working with your fingers until mixture resembles coarse meal.
Stir in buttermilk.
Drop dough by tablespoons over strawberry mixture.
Sprinkle with remaining sugar.
Bake 25 minutes or until strawberry mixture is bubbly and biscuits are browned.","url":"https://recipe.bluelayer.org/recipe/25147/fresh-strawberry-and-peach-cobbler"},{"id":"25116","title":"Easy! Chocolate Macarons","ingredients":"nuts, almonds
sugars, powdered
cocoa, dry powder, unsweetened
egg, white, raw, fresh
sugars, granulated
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"##For the Dough## Let the egg whites defrost naturally until they are liquid again.
Sift all the [*] ingredients together twice.
Take the egg whites and the granulated sugar and make the meringue.
Add in the granulated sugar into two steps.
Whip it until stiff peaks form.
Now take what you sifted together in Step 1 and divide it into two portions.
Mix each portion one by one into the middle of the meringue with a rubber spatula.
Mix the dough and press down with the rubber spatula and macaronage the dough (scoop up from around the sides of the bowl, plop dough down on top in the center, and gently \"rub\" your dough into the bowl.
Repeat).
Once the dough starts to become shiny, and it falls from the spatula in ribbons, it's ready.
Preheat your oven to 140C and pour the dough into a plastic bag with a small hole cut in.
Squeeze out the dough into 2.5 cm diameter pieces on top of parchment paper.
Let the dough sit out to dry for 1 hour at room temperature (let it sit out till it no longer sticks to your finger when you touch it).
Bake for 13 minutes at 140C.
Take out the tray, reverse it, and bake again for 2 minutes at 170C.
## For the Ganache ## Place the chocolate, broken up into small pieces, into the heavy cream.
Microwave it for 40 seconds and then mix well till it softens.
Once the ganache has stiffened up, spread it out on the cooled macaron biscuits, sandwich, and it's done!","url":"https://recipe.bluelayer.org/recipe/25116/easy-chocolate-macarons"},{"id":"25110","title":"Boston Baked Beans","ingredients":"beans, snap, green, raw
bacon, meatless
salt, table
sugars, granulated
mustard, prepared, yellow
molasses
water, bottled, generic","directions":"Soak beans overnight in water.
In the morning, drain and cover with 2 quarts of fresh water.
Heat to simmering point and cook slowly for 1 1/2 hour or until skins burst readily when a bean is removed from the pan and blown upon.
Drain.
Cut off one slice of pork and score through the rind in squares.
Place the slice of pork in the bottom of the bean pot, add the par-boiled beans and bury the other piece of pork in the top portion of the beans, having only the scored rind exposed.
Mix the salt, sugar, mustard, molasses and boiling water; pour over the beans, adding enough additional boiling water to cover.
Cover the pot and bake at 250F for 6 to 8 hours, adding additional boiling water as needed.
Uncover during the last half hour of baking to brown the top.
Variations: Maine and Cape Cod baked beans; place a peeled onion in the bottom of the bean pot.
New Hampshire and Vermont baked beans; use maple syrup or maple sugar in place of the molasses.
Connecticut and New York baked beans; add onion and tomato ketchup or chili sauce.","url":"https://recipe.bluelayer.org/recipe/25110/boston-baked-beans"},{"id":"25103","title":"Cherry Scones","ingredients":"cherries, sweet, raw
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, nutmeg, ground
spices, ginger, ground
salt, table
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
yogurt, greek, plain, nonfat
vanilla extract
sweetener, syrup, agave
nuts, walnuts, english","directions":"Cut cherries in half and pit them (or use a cherry pitter).
Place the cherries in a freezer-safe container and freeze for at least 3 hours prior to baking the scones.
This ensures the cherries dont pop in the dough while theyre baking.
With about an hour remaining on the cherry freezing ...
Into the large bowl of a KitchenAid mixer (with the wire whisk attachment) or food processor, add the oat flour, cornmeal, baking powder, baking soda, nutmeg, ginger and salt.
Mix or pulse to combine dry ingredients.
Set aside.
In a medium-sized bowl, combine the applesauce, yogurt, vanilla extract and agave nectar.
Stir to combine.
Very slowly pour the wet ingredients into the mixer with the dry ingredients about a quarter of a cup at a time (similar idea to making pie crust), mixing on medium speed.
Once all the wet ingredients are combined with the dry, add chopped walnuts and mix until integrated into the dough.
Taking the dough in your hands, form it into a disc shape.
Refrigerate the dough in a sealable container or plastic wrap for 1 hour.
Preheat the oven to 375 F. Pull the dough out of the refrigerator and remove the plastic wrap.
Put it on a work surface or cutting board.
Using a bread knife, cut the dough in half horizontally like you would a bun.
Place half of the frozen cherries on one of the dough halves then place the other half of the dough on top.
Press the dough halves together to seal the cherries in.
Press the remaining frozen cherries into the top of the dough.
Using a serrated knife, cut diagonals into the dough in order to create eight triangles.
Arrange the triangles on a parchment paper-lined baking sheet (be sure to give the triangles enough space to bake evenly).
Bake for 23 minutes or until the tops of the scones are golden brown.
Serve with butter, jam, honey or Nutella.
And coffee.","url":"https://recipe.bluelayer.org/recipe/25103/cherry-scones"},{"id":"25099","title":"Asparagus Scones","ingredients":"asparagus, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
spices, pepper, black
dill weed, fresh
spices, pepper, red or cayenne
butter, without salt
yogurt, greek, plain, nonfat
cheese, parmesan, hard","directions":"In a saucepan, bring 1/2 inch of water to a boil.
Add the asparagus pieces, cover the pot and let them boil for 3 minutes.
Drain asparagus and rinse with cold water, drain well and set aside.
In a bowl, mix flour, baking powder, salt, baking soda, pepper, dill and cayenne.
Cut in butter until the mixture resembles coarse crumbs.
Stir in yogurt until moistened.
Stir in cheese and asparagus.
Turn onto a floured surface and knead 10 times.
Transfer to a baking sheet covered with cooking spray.
Pat into a 9-in circle, cut into 8 wedges (not all the way).
Bake at 425F for 18-20 minutes.
Cool on a wire rack.","url":"https://recipe.bluelayer.org/recipe/25099/asparagus-scones"},{"id":"25097","title":"Pepperoni Pizza Scones","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
spices, garlic powder
butter, without salt
pepperoni, beef and pork, sliced
cheese, mozzarella, low sodium
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees F. Line a sheet tray with parchment paper and set aside.
In a large bowl, combine all dry ingredients.
Stir in butter and break into small pieces using a pastry cutter.
Cut pepperoni into smaller pieces and stir into dry ingredients with the mozzarella and cheddar cheeses.
Stir in milk until all ingredients have moistened completely.
Sprinkle a piece of wax paper liberally with flour.
Scrape dough onto the wax paper and top with more flour.
Place another piece of wax paper over the top and squish the dough down to be 1 1/2 to 2 inches in thickness.
Carefully remove the wax paper.
Cut like a pie into 8 pieces and place onto parchment paper.
(If you dont sprinkle the bottom well with flour, the dough will stick, so be aware!)
Bake for 1520 minutes or until scones are golden brown.
Serve warm with marinara sauce.","url":"https://recipe.bluelayer.org/recipe/25097/pepperoni-pizza-scones"},{"id":"23807","title":"Cookie Dough Candies","ingredients":"butter, without salt
sugars, brown
cheese, parmesan, hard
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Mix together melted Butter and Light Brown Sugar.
Add cream cheese and granulated sugar to the mixture.
Next, mix together the all-purpose flour, baking soda, salt, and vanilla extract.
Then, add in 3/4 of the chocolate chips to the dough.
Roll the dough into nickel sized balls and place on wax paper.
Take the other 2 cup of chocolate chips and put into a microwave safe bowl.
Place the bowl in a microwave for 60 seconds, stirring every 15 seconds.
Use a cupcake pan and line the insides with cupcake liners.
Fill the bottom of the liners with chocolate.
Place 1 piece of the the rolled up dough and sorta flatten it out.
Cover the dough with more chocolate and shake the pan to evenly spread it over the dough.
Chill for at least 30 minutes or until hardened.","url":"https://recipe.bluelayer.org/recipe/23807/cookie-dough-candies"},{"id":"20884","title":"Peach Pie Smoothie","ingredients":"milk, buttermilk, fluid, cultured, lowfat
yogurt, greek, plain, nonfat
peaches, yellow, raw
honey
vanilla extract
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground","directions":"Put all ingredients into a blender and blend until smooth.","url":"https://recipe.bluelayer.org/recipe/20884/peach-pie-smoothie"},{"id":"25075","title":"Honey Butter","ingredients":"butter, without salt
honey
lemon juice, raw","directions":"Soften butter by leaving it at room temperature or by cutting it into pieces and whipping it in a food processor.
Beat the honey and lemon juice into the butter, taste and adjust lemon juice or honey to find the balance you like.
Refrigerate in a covered container where it will keep better than regular butter.","url":"https://recipe.bluelayer.org/recipe/25075/honey-butter"},{"id":"25074","title":"Twisted Sisters Eye Candy Trail Mix","ingredients":"spartan, real semi-sweet chocolate baking chips,
potatoes, raw, skin
raisins, seeded
raisins, seeded
nuts, cashew nuts, raw
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
bananas, raw
lime juice, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Combine all ingredients.
Store in airtight containers in a freezer till ready to use.
NOTES: I needed an average of 3 cups trail mix for 5 bottled gifts, so I picked 10 items X 1 1/2 cups = 15 cups.
For the limes, I sliced thinly, candied them using a recipe Neta here at RZ found for me at another site & then cut them in sml pieces.
I wanted to use red cinnamon candies for the red colour & tasty flavour, but I can only get them in the US.
Id never eaten the cereal I used till I came to Iceland, but its a crunchy, sweet, cinnamon coated wafer type cereal I like.
Any cereal favourite can be used if its sturdy enough to hold up in the mix (like Chex does).
There are really no rules for this except have fun!
PIC NOTE: Altho not the season now, I posted a pic to show the \"prototype\".","url":"https://recipe.bluelayer.org/recipe/25074/twisted-sisters-eye-candy-trail-mix"},{"id":"25067","title":"Basic Blueberry For Alot of Things","ingredients":"blueberries, raw
sugars, granulated
cornstarch
lemon juice, raw","directions":"Combine the blueberries, sugar and lemon juice in a heavy saucepan.
Bring the mixture to a boil, stirring frequently.
In a small bowl mix the cornstarch with just enough water to make a paste.
Pour the paste into the boiling berry mixture, stirring constantly the mixture becomes thick.
Remove from the heat and let cool.
Pour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.","url":"https://recipe.bluelayer.org/recipe/25067/basic-blueberry-for-alot-of-things"},{"id":"25053","title":"Vickys Chocolate Chip Paradise Pie","ingredients":"cookies, graham crackers, plain or honey, lowfat
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
vanilla extract
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english","directions":"Preheat the oven to gas 4 / 180C / 350F and grease a 6\" x 8\" ovenproof dish
Combine the cookie crumbs, butter and sugar for the base layer together and press into the bottom of the greased dish
Sprinkle the chocolate chips on top and bake for 5 minutes until the chocolate has melted, then spread it over the top of the base with the back of a spoon
Whisk together the flour, sugar and baking powder then beat in the milk, oil and vanilla until smooth
Fold in the coconut, chopped walnuts and chocolate chips
Pour the batter over the base and return to the oven to bake for 35 - 40 minutes or until a toothpick tests clean
Serve straight out of the oven with ice cream, chocolate sauce and caramel sauce","url":"https://recipe.bluelayer.org/recipe/25053/vickys-chocolate-chip-paradise-pie"},{"id":"25051","title":"Whole Wheat Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine flours and salt.
Mix water and 2 tsp oil, stir into flour mixture to make a soft dough.
Divide dough into 12 even pieces.
Shape each into a small ball.
Coat palms with remaining oil.
Roll each ball in oiled hands.
Place in a bowl and cover with a cloth or plastic wrap.
Let stand about 15 min.
Preheat an ungreased frypan.
Shape each ball into a very flat 4\" round patty.
Roll out on a lightly floured surface to a 6\" circle.
Cook each round on preheated frypan until bubbles form on top, and underside is flecked with brown but not too crisp and still flexible.
Stack cooked tortillas, cover with a dry cloth towel.
Serve immediately or reheat in 350F oven before serving.
Cut in wedges and crisp to make chips for dips or serve with melted cheese and chilies as nachos.","url":"https://recipe.bluelayer.org/recipe/25051/whole-wheat-flour-tortillas"},{"id":"25047","title":"Peanut Butter Pretzel Crack","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
pretzels, soft, unsalted","directions":"In small saucepan, melt white chocolate and peanut butter together on low heat.
Stir constantly until smooth.
Remove from heat and fold in crushed pretzels.
Spread on parchment paper until very thin.
Keep using a knife and spreading until the paper is able to be seen.
The thinner the better!
Allow to set.
Break into bite-sized pieces and store in a Ziploc bag.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/25047/peanut-butter-pretzel-crack"},{"id":"25023","title":"White Chocolate Cream Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
cherries, sweet, raw","directions":"Bring sugar, milk and butter to a boil over low heat, stirring
constantly.
Cook to 237 degrees on a candy thermometer.
Remove
from heat and add marshmallow cream, white chocolate, nuts and
cherries.
Stir until the marshmallow cream and chocolate are
melted.
Pour into a buttered 13 x 9 inch pan.
Cool before cutting
into 6 dozen pieces.","url":"https://recipe.bluelayer.org/recipe/25023/white-chocolate-cream-fudge"},{"id":"25020","title":"Chocolate Covered Peanuts- Crock Pot Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive","directions":"Cut chocolate into smaller pieces and add all ingredients including peanuts to crock pot.
Turn on low and cook one hour with lid on.
Do Not Stir.
Turn off heat, remove lid, stir every 15 minutes for two hours.
Drop with a melon baller onto wax or parchment paper.
Let set until hardens.
Store in covered container.
Will freeze well in sealed bags.
Makes over 100 pieces.","url":"https://recipe.bluelayer.org/recipe/25020/chocolate-covered-peanuts-crock-pot-candy"},{"id":"24992","title":"Strawberry Glazed Sausage","ingredients":"pork sausage, link/patty, unprepared
strawberries, raw
lemon juice, raw
spices, cinnamon, ground
spices, cloves, ground","directions":"Cut sausage into about 6 pieces (about 3-4 inches long).
Then make cuts into each section, not going all the way through, to make meat fan out when cooking.
(See photo.
).
Cook in nonstick skillet until browned and starting to separate into fans.
Meanwhile, mix remaining ingredients in a small bowl.
When meat is browned, pour glaze ingredients over meat and cook, stirring often, until sausage is completely coated.
This only takes a couple of minutes.
It will thicken as it cools.
DON'T OVERCOOK, or the glaze will become hard like candy!
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/24992/strawberry-glazed-sausage"},{"id":"24976","title":"Easy 3-Minute Microwave Caramel Sauce","ingredients":"sugars, granulated
water, bottled, generic
water, bottled, generic","directions":"Add the marked ingredients to a microwave safe bowl and put it in the microwave for about 3 minutes at 700W.
(Please watch it while it cooks and adjust the cooking time.)
When the sugar turns brown, add the boiling water little by little and mix it in.
Done!
(The hot water will splatter, so be sure to add it little by little!)
By the way, if the caramel sticks to the bowl, you can remove it by soaking the bowl in water for a while!
This is a failed version.
I used this bowl thinking that it was microwave safe...
But it wasn't and it broke into pieces like this...
Please be sure to use a microwave safe bowl!","url":"https://recipe.bluelayer.org/recipe/24976/easy-3-minute-microwave-caramel-sauce"},{"id":"24973","title":"Any Season Fruit Crumble","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"Position a rack in the middle of the oven.
Preheat the oven to 350F.
Put the apples in a glass or ceramic baking container with a 2 1/2-quart capacity.
Either an 8- or 9-inch square baking dish or a 9 1/2- to 10-inch diameter round pie dish, both with 1 3/4- to 2-inch high sides, works well.
Mix the sugar and cinnamon together in a small bowl.
Sprinkle the sugar mixture and lemon juice over the apples.
Stir the mixture to combine the ingredients, spreading them in an even layer in the baking dish.
Set aside.
Put the flour, sugar, and salt in a large bowl and use a large spoon to stir them together.
Add the butter pieces, stirring to coat them with the flour.
Rub the butter pieces and flour between your thumb and fingertips or cut them together with a pastry blender until coarse crumbs form that are about 1/2 to 3/4 inch in size, there is no loose flour, and the mixture looks pale yellow rather than white.
Spread the crumbs evenly over the apple mixture.
Bake about 40 minutes until the crumb topping is golden but with a few spots of light brown, and the apples are tender when tested with a toothpick.
Let the crumble cool about 15 minutes before serving.
Spoon the warm crumble onto individual plates and serve with a scoop of vanilla ice cream, if desired.
The crumble can be baked a day ahead, cooled, covered, and stored at room temperature.
Warm it, uncovered, in a preheated 250F oven for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/24973/any-season-fruit-crumble"},{"id":"24965","title":"Candied Ginger","ingredients":"spices, ginger, ground
water, bottled, generic
spices, ginger, ground
salt, table
syrups, corn, light","directions":"Peel the fresh ginger and slice it as thinly as possible, cutting crosswise against the fibers.
Put the ginger slices in a large saucepan, add water to cover, and bring to a boil over medium-high heat.
Decrease the heat to medium-low and simmer for 3 minutes.
Drain the ginger and repeat this step twice more.
You will have blanched the ginger slices a total of 3 times.
After the third draining, return the ginger to the saucepan and attach a candy thermometer to the side.
Add the 3 cups (750 ml) water, 3 cups (600 g) sugar, salt, and corn syrup, if using, and cook until the liquid reaches 225F (110C).
Remove from the heat and let the ginger rest in the syrup for 1 hour.
Place the ginger slices in a strainer and stir a few times to make sure as much syrup drips off as possible.
(If you wish, save the syrup for another use, such as for sweetening lemonade or mixing with sparkling water and fresh lime juice.)
Spread the ginger slices out on a wire rack set over a baking sheet and allow to dry for 2 to 3 hours.
Spread the remaining 1 cup (200 g) sugar on a baking sheet.
Place the ginger slices in the sugar and toss with your fingers to separate the pieces and coat them well with sugar.
Lift out the slices and shake off the excess sugar with your hands or place them in a colander and shake well.
Set the sugar-coated ginger slices on the wire rack and let dry overnight at room temperature.
The candied ginger will keep in an airtight container for up to 6 months.
The ginger can also be left in its syrup, without draining and tossing in sugar, and kept for a similar length of time in the refrigerator.
In the candying process, ginger slices or citrus peels are cooked in a thick sugar syrup to preserve them.
But, over time, the sugar has a tendency to recrystallize, causing the ginger or citrus peel to dry out a bit.
Adding a bit of corn syrup inhibits this recrystallization.
(Most other liquid sweeteners, like honey and maple syrup, dont behave the same way, so theyre not interchangeable for corn syrup.)
Ive made the corn syrup optional, so you can decide whether to use it.","url":"https://recipe.bluelayer.org/recipe/24965/candied-ginger"},{"id":"24963","title":"Terrific Toffee","ingredients":"nuts, almonds
candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
water, bottled, generic","directions":"Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan.
In a bowl combine chopped almonds, semisweet and milk chocolate pieces, and white baking pieces.
Sprinkle half (about 1-1/2 cups) of the nut/chocolate piece mixture over the bottom of prepared baking pan.
Sprinkle malted milk powder over mixture in pan.
In a 2-quart heavy saucepan combine butter, sugar, and water.
Cook over medium heat to boiling, stirring to dissolve sugar.
Clip a candy thermometer to the pan.
Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes.
Mixture should boil at a steady rate over the entire surface.
(Adjust heat as necessary so that mixture does not boil over.)
Remove from heat; remove thermometer.
Pour mixture quickly over nuts and chocolate pieces in pan.
Immediately sprinkle remaining nut/chocolate piece mixture over toffee.
Cool about 1 hour before breaking into pieces.
If necessary, chill 15 minutes or until chocolate is firm.
Makes about 2 pounds (36 servings).","url":"https://recipe.bluelayer.org/recipe/24963/terrific-toffee"},{"id":"24958","title":"Bourbon Sweet Potatoes And Parsnips Recipe","ingredients":"sweet potato, raw, unprepared
parsnips, raw
syrup, maple, canadian
sugars, brown
orange juice, raw
butter, without salt
orange juice, raw
orange juice, raw
spices, cardamom
nuts, pecans","directions":"Peel sweet potatoes and parsnips; cut into sticks about 1/2 inch by 3 to 4 inches.
Lightly coat a 12- by 17-inch rimmed baking pan with veg.
oil spray.
Place vegetables in pan, cover tightly with foil, and bake in a 400 degree regular or possibly convection oven till just tender when pierced, 35 to 40 min.
Meanwhile, in a small bowl, combine maple syrup, brown sugar, bourbon, butter, orange peel and juice, and cardamom.
Increase oven temperature to 450 degrees.
Remove foil from pan and sprinkle pecans over vegetables.
Pour the syrup mix over vegetables and pecans; turn pcs with a spatula to coat proportionately.
Bake till syrup mix thickens and sticks to vegetables, 25 to 35 min longer, turning pcs often to prevent scorching.
Transfer candied vegetables to a serving dish.
Season to taste with salt.
This recipe yields 6 servings.
Comments: Garnet and Jewel sweet potatoes have moist, bright orange flesh and skin ranging from light copper to dark red; they are often labeled yams in grocery stores.
Look for small to medium-size parsnips; the larger ones can have a woody core.","url":"https://recipe.bluelayer.org/recipe/24958/bourbon-sweet-potatoes-and-parsnips-recipe"},{"id":"24949","title":"Olive Oil Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the flour, sugar, and salt in a 9 inch pie plate and stir fork to blend.
Drizzle the oil and milk over the mixture, and lightly toss it with the fork or your fingertips until crumbly.
Pinch the mixture together; if it is too dry and crumbly, add a few more drops of milk.
With the back of a spoon or your fingers, press or pat the dough evenly over bottom and up the sides and rim of the pie plate, taking care not to build it up in the corners.
To crimp the edge, either press the floured tines of a fork onto the dough on rim, or pinch the dough into a fluted pattern with your fingers.
Refrigerate the crust for at least 30 minutes.","url":"https://recipe.bluelayer.org/recipe/24949/olive-oil-pie-crust"},{"id":"24943","title":"Double-Dutch Chocolate Fudge Upside-Down Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
vanilla extract
nuts, walnuts, english
sugars, brown
water, bottled, generic
cream, fluid, heavy whipping","directions":"Preheat the oven to 350 degrees.
In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt.
Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended.
Stir in the nuts, if using.
Pour the batter into a greased 9 x 13-inch pan.
In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well.
Spread this mixture over the batter in the pan.
Using a large spoon, drizzle the boiling water over the cake; do not stir.
Bake for 40 to 45 minutes, or until the top of the cake is firm.
Let the cake cool slightly.
Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla.
Cut the cake into squares and place them upside down (gooey side up) on dessert plates.
Spoon a dollop of whipped cream onto each piece of cake.","url":"https://recipe.bluelayer.org/recipe/24943/double-dutch-chocolate-fudge-upside-down-cake"},{"id":"24942","title":"Chocolate - Coconut - Cherry Creme Fudge","ingredients":"milk, canned, condensed, sweetened
butter, without salt
vanilla extract
spartan, real semi-sweet chocolate baking chips,
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Line a 9 inch square pan with foil.
Stir milk& butter in medium saucepan over low heat until butter melts, turn off heat.
Measure 1/3 cup into a small bowl, add vanilla chips, stirring till melted.
Stir in cherries.
Add chocolate chips to mixture in saucepan, stirring till melted, returning to heat if necessary.
Using half the vanilla/ cherry mixture, drop small teaspoonfuls into foil lined pan, leaving spaces between each, Sprinkle with half the coconut.
Spread chocolate mixture evenly on top.
Spoon on remaining vanilla/ cherry mixture.
Sprinkle with remaining coconut.
Refrigerate at least 8 hours or until firm enough to cut into 1 inch pieces.","url":"https://recipe.bluelayer.org/recipe/24942/chocolate-coconut-cherry-creme-fudge"},{"id":"24924","title":"Pumpkin Pie Spice","ingredients":"spices, cinnamon, ground
spices, anise seed
spices, fennel seed","directions":"Grind all together until a powder.
Store air-tight
To make cinnamon chips, crush stick cinnamon with a hammer
Use 1-1/2 tsp (7 ml).
to 1 tbsp (15 ml).
per pie.","url":"https://recipe.bluelayer.org/recipe/24924/pumpkin-pie-spice"},{"id":"24915","title":"Easy Way Kimchi","ingredients":"cabbage, raw
spices, garlic powder
spices, ginger, ground
sauce, fish, ready-to-serve
vinegar, distilled
onions, spring or scallions (includes tops and bulb), raw
seeds, sesame seeds, whole, dried
spices, pepper, red or cayenne","directions":"Quarter cabbage lengthwise, then cut crosswise into 2-to 3-inch pieces.
Toss with 3 tablespoons salt in a large bowl and let stand, tossing occasionally, 2 hours.
Rinse cabbage well, then drain.
Squeeze out excess water with your hands and transfer to a large bowl.
Puree garlic and ginger with fish sauce and vinegar in a blender until smooth, then pour over cabbage.
Add scallions, sesame seeds, and red-pepper flakes and toss to coat.
Peel pear, then grate on large holes of a box grater (avoid core and seeds).
Add to cabbage mixture and toss well.
Marinate at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/24915/easy-way-kimchi"},{"id":"24901","title":"30 Minute Strawberry Jam","ingredients":"strawberries, raw
sugars, granulated
cornstarch","directions":"Preheat oven to 400 degrees (F).
Pour frozen strawberries into a baking dish, 9x9 or larger.
Defrost strawberries in the microwave.
Stir in sugar and cornstarch.
Bake for about 20 minutes.
Once the strawberry mixture is nice and bubbly, take it out and blend it in a blender, stand mixer with whisk attachment, or food processor until it all the strawberry pieces are broken up and mushy.
Let it cool, and store it in an airtight container for up to 2 weeks.
Yum!","url":"https://recipe.bluelayer.org/recipe/24901/30-minute-strawberry-jam"},{"id":"24899","title":"Pizzeria Luigi - Mona Lisa Pizza","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
house of pasta, pizza dough,
spices, pepper, red or cayenne
cheese, mozzarella, low sodium
pork sausage, link/patty, unprepared
pepperoni, beef and pork, sliced
mushrooms, white, raw
fresh red onions,
peppers, sweet, green, raw
olives, ripe, canned (small-extra large)","directions":"Sprinkle the yeast into a medium bowl containing 1 1/2 cups warm water (100 to 115 degrees F) and stir until yeast dissolves.
Let the yeast activate for 2 to 5 minutes.
Add salt and 2 cups of flour and stir until blended.
Add another 1 1/2 cups of flour and blend until too stiff to stir with a spoon.
Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces.
If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie.
With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape.
Knead about 7 times.
(Don't knead too hard or the dough will rip at the top).
At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom.
Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap.
Let the dough sit for between 30 to 60 minutes until it almost doubled in size.
Put the dough in the refrigerator for 1 hour after it rises to gain elasticity.
Preheat oven to 500 degrees F.
Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles.
Use a rolling pin to flatten the dough to the size you choose.
Transfer the dough to an oiled pizza pan or baking sheet.
Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone.
Add sauce, cheese, and toppings as desired.
Keep toppings an inch away from the edge of the pie.
Cook pizza for approximately 15 minutes or until the crust is golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/24899/pizzeria-luigi-mona-lisa-pizza"},{"id":"24898","title":"Master Recipe for Biscuits and Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping
butter, without salt","directions":"Heat oven to 350 degrees.
Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
Toss dry ingredients together in a large bowl.
Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour.
Make a well in the center of the bowl and pour in cream.
Mix ingredients together by hand until a shaggy dough is formed.
(The mixture may seem drier than typical biscuit dough.)
Turn out onto a floured surface and gently knead dough together just until smooth and all ingredients are incorporated.
Pat dough into a 3/4- to 1-inch-thick rough rectangle shape.
Use your hands if you like a nice bumpy top; for smooth tops, use a rolling pin, pressing lightly.
Using a sharp knife or dough scraper, cut rectangle in half lengthwise, then cut across into 8 or 12 rectangles or squares.
Place them on the baking sheet, spaced out.
Brush tops with melted butter.
Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through.
Let cool slightly on the baking sheet.
Serve warm or at room temperature.
Eat within 24 hours.","url":"https://recipe.bluelayer.org/recipe/24898/master-recipe-for-biscuits-and-scones"},{"id":"24892","title":"Herb's Popular Baked Beans","ingredients":"beans, snap, green, raw
water, bottled, generic
leavening agents, baking soda
bacon, meatless
onions, raw
molasses
salt, table
spices, pepper, black
mustard, prepared, yellow
vinegar, cider","directions":"Sort and rinse the beans in a colander under cold running water, removing any stones or foreign matter.
Place the beans in an 8 quart pot, cover with 8 cups cold water, bring to a boil and boil for 10 minutes.
Remove from heat and drain off the water.
Rinse the beans under cold water in a colander and return the beans to the rinsed out 8 Qt pot.
Slice the bacon crosswise into 2 pieces, fry the bacon in a large skillet over medium-low heat till the bacon is browned yet still quite limp, remove from the skillet and set aside.
Repeat for the remaining uncooked bacon.
Pour the bacon grease through a steel mesh strainer, lined with cheesecloth, into a sealable container and store it in the fridge for future use.
Add the cooked bacon and the remaining ingredients to the pot of beans.
Add enough cold water to cover the beans + 1 more inch above the beans and stir gently.
Heat the pot over medium heat on the stovetop till bubbles form at the surface, gently stirring every once in a while.
Transfer the heated contents of the 8 Qt pot to a crock pot and heat on the low heat setting for 8 - 10 hours or for 5 6 hours on the high setting.
Bake till the beans are soft.
Check the beans every once in a while and add more water if it looks like its lacking water.
Not too thick or too thin of consistency.
Also taste the beans an hour before the due cooked time and adjust the seasonings to your liking.","url":"https://recipe.bluelayer.org/recipe/24892/herbs-popular-baked-beans"},{"id":"24870","title":"Kart Wheels","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot","directions":"Heat oven to 375F.
Mix flour, margarine, powdered sugar, baking powder and just enough milk until dough forms.
(If dough seems dry, mix in more milk, 1 tsp at a time.)
Divide the dough into 6 equal parts.
Shape each part into a ball.
Place on an ungreased cookie sheet; flatten slightly.
Make an indentation, 1 3/4 inches in diameter and about 3/4 inch deep, in center of each flattened ball.
Fill each indentation with about 2 tablespoons of pie filling.
Bake until edges begin to brown, 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/24870/kart-wheels"},{"id":"24863","title":"Salted Pine Nut Toffee","ingredients":"nuts, pine nuts, dried
sugars, granulated
salt, table
cream, fluid, heavy whipping
butter, without salt","directions":"In a medium saucepan over medium heat, toast the pine nuts until golden, 1 to 2 minutes.
Add the sugar and cook, stirring occasionally, until it begins to melt and caramelize, 4 to 5 minutes.
Add the salt and heavy creamit will bubble up profusely.
Once the bubbles dissipate, add the butter; reduce the heat to medium-low, and continue to cook for 2 minutes, or until it reaches the consistency of thick cream and coats the back of a spoon.
Pour the mixture out onto a sheet pan and let stand at room temperature until it solidifies slightly and becomes chewy.
To serve, cut into bite-size pieces.","url":"https://recipe.bluelayer.org/recipe/24863/salted-pine-nut-toffee"},{"id":"24860","title":"Rosemary Tomato Parmesan Bread","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
salt, table
spices, rosemary, dried
cheese, parmesan, hard
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
tomatoes, sun-dried","directions":"Add all ingredients except tomatoes to bread machine in the order listed, making a little indention in the flour for the yeast.
Turn on machine (use white bread setting).
If tomatoes are packed in oil, first blot them dry with a paper towel.
Cut or snip tomatoes into small pieces -- but do not add them until after the first knead.
Otherwise, your bread will be pink.
It will still taste good, but it will not have pretty chunks of tomatoes.
If your machine has a fruit and nuts setting, add the tomatoes when that beeper goes off.","url":"https://recipe.bluelayer.org/recipe/24860/rosemary-tomato-parmesan-bread"},{"id":"24855","title":"Black-Bottom Peanut Butter Freezer Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
ice creams, vanilla
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"To Make the Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.
In a medium bowl, combine the cookie crumbs and the butter until well blended.
Transfer to the prepared pan and press the crumb mixture onto the bottom and sides.
Set aside.
To Make the Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended.
Spoon into the prepared crust.
Freeze for 4 to 6 hours or overnight.
When ready to serve, let the pie sit at room temperature for 5 minutes.
Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.","url":"https://recipe.bluelayer.org/recipe/24855/black-bottom-peanut-butter-freezer-pie"},{"id":"24846","title":"Hot Wings and Blue Cheese Dip","ingredients":"vinegar, balsamic
sugars, granulated
spices, pepper, black
chicken, broilers or fryers, wing, meat and skin, raw
salad dressing, mayonnaise, regular
cheese, blue
lemon juice, raw
spices, onion powder
spices, garlic powder
sauce, worcestershire
cream, sour, cultured","directions":"Combine first 4 ingredients in small cup.
Stir.
Discard tip and cut wings apart at joints.
Brush sauce over both sides of chicken pieces.
Place pieces in 3 1/2 Quart slow cooker.
Cover, Cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours until tender.
Serve from slow cooker.
Makes about 28 pieces of wing or 18 drumettes.
Blue Cheese Dip: Combine all seven ingredients in a bowl; Beat until smooth.
Makes 1 1/8 cups.
Serve with wings.","url":"https://recipe.bluelayer.org/recipe/24846/hot-wings-and-blue-cheese-dip"},{"id":"24838","title":"Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix dry ingredients in a large bowl.
Add shortening.
Use vegetable shortening or lard.
Or use a combination of half lard half shortening.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned way and use your hands.
Next add warm water a little at a time until your dough is soft and not sticky.
You do not need very hot water.
Knead the dough for a few minutes.
Now you will pull off pieces of dough to form about 12 small dough balls.
Let them rest for at least 10 minutes, longer if you like.
This is a good time to heat up the griddle.
You will want to set it at medium to high heat.
If it is too hot the tortillas will cook too fast.
Now you can roll out the dough with your rolling pin.
It is a good idea to.
dust each ball with a little flour just before you roll them out.
Lay the rolling pin in the center of the dough ball and roll up, center and roll down.
It is good to lift the dough and turn it.
Again, rolling pin in the center and roll.
Roll them out fairly thin.
Lay your tortilla on the hot griddle.
It takes just a few seconds to cook.
Flip to the other side.
When they are done it should have lots of nice brown speckles.
Place them in a towel.
If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!","url":"https://recipe.bluelayer.org/recipe/24838/homemade-tortillas"},{"id":"24837","title":"Baked Homemade Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 325 degrees F.
Put the yeast in a small bowl with the water and honey.
Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture.
It should be bigger than before and a little bubbly.
Add this mixture to the flour and salt mixture.
Stir everything together.
Use a spoon to start.
Finish with your hands.
The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay.
Knead it into one big ball.
Break off a piece of dough that's about the size of a large gumball.
Use your hands to roll it into a skinny snake.
Twist the rolled dough into a medium-sized pretzel shape, and put it on a cookie sheet.
Do this with all the dough, making 12 pretzels.
Bake for 10 minutes and allow to cool slightly before biting into them.
Tip: If you like, you can sprinkle the pretzels with coarse salt before baking them.","url":"https://recipe.bluelayer.org/recipe/24837/baked-homemade-pretzels"},{"id":"24829","title":"Pumpkin Pie Spice Mix","ingredients":"spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Mix all spices together in a small bowl.
Makes 1 teaspoon of pumpkin pie spice.
For a fresher taste use fresh nutmeg, allspice berries, whole cloves and grind it yourself in a coffee grinder.
Use ground cinnamon instead of grinding cinnamon sticks as the ground cinnamon is of a much higher quality than the whole sticks.","url":"https://recipe.bluelayer.org/recipe/24829/pumpkin-pie-spice-mix"},{"id":"24826","title":"Easy Southwestern Grilled Chicken Rub and Marinade","ingredients":"salt, table
spices, cumin seed
spices, chili powder
spices, coriander seed
onions, raw","directions":"Blend all ingredients.
Rub this blend on to individual chicken pieces and allow to marinate in the refrigerator for one hour prior to grilling.
NOTE: This blend can also be converted to a paste by whisking in 3 tablespoons of olive oil per every tablespoon of rub blend.
Use the paste on steaks or roasts.","url":"https://recipe.bluelayer.org/recipe/24826/easy-southwestern-grilled-chicken-rub-and-marinade"},{"id":"24823","title":"Nut Pie Crust","ingredients":"nuts, almonds
butter, without salt
sugars, granulated","directions":"Combine the ground nuts, butter and sugar.
Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
Bake at 350F for 10 to 12 minutes.
Cool and fill, as desired.","url":"https://recipe.bluelayer.org/recipe/24823/nut-pie-crust"},{"id":"24818","title":"Blueberry Pie Filling Recipe","ingredients":"sugars, granulated
corn, sweet, white, raw
salt, table
water, bottled, generic
blueberries, raw
lemon juice, raw
butter, without salt","directions":"In saucepan combine sugar, salt and corn starch with water, blueberries and lemon juice.
Cook over medium heat till thick.
Remove from heat and stir in butter.","url":"https://recipe.bluelayer.org/recipe/24818/blueberry-pie-filling-recipe"},{"id":"24812","title":"Home Made Granola Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
raisins, seeded
sugars, brown
syrups, corn, light
peanut butter, smooth style, without salt
vanilla extract","directions":"Grease a 9 x 13 pan.
In a large bowl, combine the cereal and oats.
Set aside.
Combine brown sugar and corn syrup in a small saucepan over medium heat.
Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth.
Add in raisins.
Pour cereal/oat mixture and mix well.
Press into the prepared pan and press down with a piece of greased wax paper.
Allow to cool and cut into squares.","url":"https://recipe.bluelayer.org/recipe/24812/home-made-granola-bars"},{"id":"24806","title":"Cornmeal Butter Crust","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Mix flour,cornmeal,sugar and salt in the bowl of a food processor.
Add butter and pulse until incorporated.
Add water, 1 tbsp at a time while pulsing,until ball forms.
Remove and wrap with plastic wrap.
Chill at least 30 minutes.
Roll dough out on a lightly floured surface with a lightly floured rolling pin into a 14-inch diameter round.
Fit into a 9-inch pie pan, and crimp excess dough around the edges of the pan.
Chill at least 15 minutes.","url":"https://recipe.bluelayer.org/recipe/24806/cornmeal-butter-crust"},{"id":"24803","title":"Vietnamese Pickled Mustard Greens (Moms style)","ingredients":"mustard, prepared, yellow
shallots, raw
spices, ginger, ground
salt, table
sugars, granulated
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Wash the mustard greens well then dry them in the sun until shrunk.
Cut the greens into 2 cm pieces.
Thinly slice shallots and ginger.
The trick is the more shallots the faster it turns sour.
Shallots can be replaced by spring onions (scallions).
Mix sugar, salt, shallots and ginger into the mustard greens.
Pour the rice water and warm boiling water into a large bowl.
According to my mom, using rice water to pickle mustard greens can make the greens turn yellow and sour more quickly.
Put the mustard greens into the warm water bowl.
Use a bamboo knitting sheet to compress and pebbles on top to weight down the greens in order to make them crunchy and not absorb the water.
In 1992, Mom visited HCMC and my whole family had a trip to Vung Tau.
While swimming in the sea, Mom saw some beautiful big smooth pebbles.
She, then, took some saying, \"these are perfect for compressing the mustard greens when we pickle them.
Then she wrapped some pebbles and took them back to Son Tay and I also took 2.
Here they are.
The mustard greens are edible after 24 hours but they are still spicy.
However, they will be aromatic, yellow and sour after 48 hours.
Boiled pork is wonderful to be paired with mustard greens.
After 3 days, we can use these pickled mustard greens to cook soup with pork spare ribs, fish or it will be awesome to stir-fry with eggs to serve with hot rice.","url":"https://recipe.bluelayer.org/recipe/24803/vietnamese-pickled-mustard-greens-moms-style"},{"id":"24801","title":"Copycat Willow Tree Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salad dressing, mayonnaise, regular
celery, raw
onions, raw
sugars, brown
spices, garlic powder
salt, table
spices, pepper, black","directions":"Put the chicken breasts in a mixing bowl.
Using a stand mixer with paddle attachment, blend chicken breasts until thoroughly shredded.
Or you can shred by hand.
(Note: Shredded chicken rather than diced chicken pieces will help recreate the original Willow Tree chicken salad texture.)
Remove the bowl from the mixer and add in all the other ingredients.
Stir by hand to mix well.
Serve over lettuce leaves or in a sandwich.","url":"https://recipe.bluelayer.org/recipe/24801/copycat-willow-tree-chicken-salad"},{"id":"24800","title":"Homemade Pie Crust Made In 60 Minutes","ingredients":"wheat flour, white, all-purpose, unenriched
butter, salted
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Dice the butter into 1 - 2 cm cubes.
Measure the milk and place in the refrigerator.
Put the flour into a bowl and add the diced butter.
Smash the butter into the flour using the back of a spoon.
It's okay if it doesn't mix all together.
Time is crucial!
This step takes about 1 - 2 minutes.
Add the milk and mix in gently without kneading.
When it looks clumpy and grainy like the picture, then it's good to go.
Just like that, wrap it in plastic wrap, form it into a square, and chill in the freezer for 20-30 minutes.
Dust with flour and use a rolling pin to stretch out the crust.
It will break and split in places, but don't worry about that.
The first time you roll it out, if it looks broken up like in the photo, it's fine.
It's more or less fine to leave the breaks there.
Forcibly fold the dough three times over itself.
Dust with more flour, and roll out with a rolling pin again.
You should repeat this step 5 - 6 times.
If the dusted flour depletes and/or the butter melts too much, place in the freezer for 20 minutes to chill, then try again.
If the room temperature is 28C, you can make it to the end without resting.
Roll out the crust to 5 mm thick, sprinkle the surface with sugar and make into your preferred shape.
Bake for 13 - 15 minutes at 210C, and then it's finished.","url":"https://recipe.bluelayer.org/recipe/24800/homemade-pie-crust-made-in-60-minutes"},{"id":"24790","title":"Pineapple Pie Bites","ingredients":"spices, pumpkin pie spice
cream, sour, cultured
pineapple, raw, all varieties
phyllo dough","directions":"Strain/squeeze as much juice out of the crushed pineapple.
Empty instant pudding mix into bowl.
Add sour cream to bowl.
Add pineapple to sour cream and pudding mix and stir until ingredients combined.
Get your phyllo shells ready and spoon mixture into shells.
*I use the tray they come with to serve*.
Definitely gobble them up as soon as you can.
They will get soggy overnight!","url":"https://recipe.bluelayer.org/recipe/24790/pineapple-pie-bites"},{"id":"24784","title":"Butter Sauce","ingredients":"lemon juice, raw
butter, without salt
spices, pepper, red or cayenne","directions":"Heat lemon juice in a small saucepan over low heat.
Gradually add pieces of butter, stirring constantly with a whisk until butter is melted and well blended.
Stir in red pepper.","url":"https://recipe.bluelayer.org/recipe/24784/butter-sauce"},{"id":"24774","title":"Ganache I","ingredients":"cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,","directions":"Chop the chocolate into small pieces and place it in a large stainless steel bowl.
In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil.
At this point, the cream will want to boil over, so keep an eye on it!
Immediately remove from heat and pour over chopped chocolate.
Stir until chocolate is completely melted and mixture is smooth.
Cool completely and then store in refrigerator.
Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.","url":"https://recipe.bluelayer.org/recipe/24774/ganache-i"},{"id":"24773","title":"Chewy Granola","ingredients":"oats
rice, white, long-grain, regular, unenriched, cooked without salt
oat bran, raw
honey
syrups, corn, light
syrup, maple, canadian
butter, without salt
sugars, brown
seeds, sesame seeds, whole, dried
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cranberries, dried, sweetened
raisins, seeded
nuts, almonds","directions":"Bake oats and oat bran in 350 degree oven for 15 minutes.
In a small saucepan over medium heat, mix together butter, sugar, maple syrup, honey and corn syrup until fully combined and brown sugar is melted.
Combine oats with remaining ingredients.
Stir well and use 19 x 13 glass pan.
Press into pan well and bake at 300 degrees for 25 minutes.
Cool completely and cut into pieces.","url":"https://recipe.bluelayer.org/recipe/24773/chewy-granola"},{"id":"24771","title":"Pizza Crust (Another One for the Bread Machine!)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Heat water for thirty seconds in the microwave.
Pour water into bread machine.
Add olive oil to bread machine.
Pour white flour, cornmeal, and wheat flour on top.
Add sugar to one corner of the bread machine.
Add salt to the other corner of the bread machine (you want them to stay separate for a bit when the mixing starts).
Make a well in the center of the flour mixture (not all the way to the liquid) and pour yeast into the well.
Set bread machine for dough.
Check in 5 minutes to scrap down the sides of any dough that is not mixing inches
Check after 10 minutes - if mixture is dry and crumbly then add an additional 1 or 2 tablespoons of water.
When the machine is complete - remove the dough and let it rest for 10 minutes at room temperature.
If using for Pizza Crust:.
Preheat oven to 450 degrees F.
Divide the dough into two pieces.
Sprinkle your work surface with a little cornmeal.
Form dough into two 10- to 12-inch flat disks.
Slide onto a pizza stone, pizza pan or cookie sheet.
Add toppings of your choice.
Bake for 12 to 15 minutes.
You may find the dough easier to work with if it is chilled.
Oil a large bowl and place the dough in it after it is finished in the machine.
Cover tightly and let refrigerate for at least 2 hours or overnight.
Punch the dough down and proceed as above.
If Using for Bread Sticks:
Preheat oven to 425 degrees F.
Grease two heavy duty baking sheets.
Divide the dough into 12 pieces.
On a lightly floured surface, roll each piece into a long snack length.
Twist the sticks and place on the baking sheet.
brush each bread stick with egg glaze (1 egg white lightly beaten with 1 tablespoon water).
Sprinkle with sesame seeds, poppy seeds and/or kosher salt.
Bake for 10 minutes or until golden brown.
When the breadsticks are cool, store them in an airtight container.
**or use any breadstick recipe you like with this dough (such as Recipe #150456 ).","url":"https://recipe.bluelayer.org/recipe/24771/pizza-crust-another-one-for-the-bread-machine"},{"id":"24769","title":"Chocolate and Nut Hedgehog","ingredients":"milk, canned, condensed, sweetened
butter, without salt
spartan, real semi-sweet chocolate baking chips,
martha white foods, martha white's buttermilk biscuit mix, dry
cranberries, dried, sweetened
nuts, pistachio nuts, raw
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Grease and line a 8cm x 26cm bar/loaf pan with baking paper.
Place the condensed milk and butter in a saucepan and stir over a gentle heat until the butter is melted.
Remove the pan from heat and add the white chocolate, stir together until mixture is completely smooth.
(I use the microwave for this step).
Place biscuit pieces in a bowl with the cranberries, pistachios and almonds and add the chocolate mixture.
Mix well and add the choc bits.
Press the mixture into prepared pan and smooth the top with a spatula.
Refrigerate until set.
Cut into slices and serve.","url":"https://recipe.bluelayer.org/recipe/24769/chocolate-and-nut-hedgehog"},{"id":"24763","title":"Easy Creamy Peanut Butter--Chocolate Fudge","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Line a 9x9x2\" pan with foil, then spray with butter nonstick cooking spray (Makes for easy clean up).
Heat sugar, butter,milk and marshmallow creme in heavy 3 quart saucepan over medium heat until mixture boils, stirring constantly.
Boil and stir for 5 minutes.
Add Chips and vanilla, stirring until chips are melted.
Immediately spread into prepared pan.
Refrigerate overnight.
Pull foil out, and cut pieces into 1\" squares.
Store in airtight container in refrigerator.
For creamier fudge, let stand at room temperature 1 hour before serving.
Recipe may be doubled using 4 quart saucepan, boiling mixture for 6 minutes.
Spread into 2 prepared pans.","url":"https://recipe.bluelayer.org/recipe/24763/easy-creamy-peanut-butter-chocolate-fudge"},{"id":"24751","title":"Canadian Cranberry Fool","ingredients":"water, bottled, generic
orange juice, raw
sugars, granulated
orange juice, raw
cranberries, dried, sweetened
orange juice, raw
cream, whipped, cream topping, pressurized","directions":"In saucepan of boiling water, simmer orange rind until tender, about 15 minutes.
Drain through sieve into 2 cup measure; set rind aside.
Add enough water to liquid to make 1 1/3 cups.
In large heavy saucepan, combine reserved liquid, sugar and orange juice; bring to boil.
Reduce heat and simmer, covered, for 5 minutes.
Stir in cranberries and reserved rind; increase heat to high and boil, stirring often, until cranberries have popped and formed sauce, about 7 minutes.
(Cranberry sauce mixture can be covered and refrigerated for up to 2 weeks.)
Up to 4 hours before serving, pick out and reserve 12 of the best looking berries from sauce.
Transfer remaining cranberry mixture to large bowl; stir in orange liqueur (if using).
Whip cream; fold into cranberry mixture, leaving streaks.
Spoon into fruit nappies or stemmed glasses.
Garnish each serving with reserved berry.
Makes 12 servings.
The Canadian Living Cookbook","url":"https://recipe.bluelayer.org/recipe/24751/canadian-cranberry-fool"},{"id":"24745","title":"Candied Cinnamon Pecans (Copycat Outback Steakhouse)","ingredients":"nuts, pecans
spices, cinnamon, ground
sugars, brown
butter, without salt","directions":"Slice each pecan half into three lengthwise pieces.
Mix together the cinnamon and brown sugar.
Toss pecans with melted butter, then with the cinnamon/sugar mixture, tossing well to ensure a thorough coating.
Put the nuts on a parchment-lined baking sheet and bake for 5 to 8 minutes, until sugar is caramelized.
Remove the baking sheet from the oven, slide the parchment together with the nuts off the sheet to cool, and set aside.","url":"https://recipe.bluelayer.org/recipe/24745/candied-cinnamon-pecans-copycat-outback-steakhouse"},{"id":"24732","title":"Heaven and Hell","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized","directions":"In a saucepan over medium heat, bring the cream to a boil and stir in the chocolate.
Removed from heat, cover pan and let the chocolate melt.
Whisk to combine thoroughly, then let cook to room temperature.
Optional garnish:
Raspberry sauce; Puree frozen raspberries, strain through a sieve.
Sweeten to taste with sugar.
Drizzled raspberry sauce, propped up with chunks of swirled chocolate.
Chocolate pieces.
Melt milk chocolate and white chocolate.
Spread milk chocolate in cookie sheet lined with wax paper.
Scatter spoonfuls of white chocolate around the dark, then create swirls with a toothpick.
Allow to cool, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/24732/heaven-and-hell"},{"id":"24729","title":"Gianduia Chocolates","ingredients":"nuts, hazelnuts or filberts
pascha, organic bitter-sweet dark chocolate chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, hazelnuts or filberts","directions":"Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang.
Toast and skin hazelnuts.
In a food processor pulse hazelnuts until finely chopped, about 30 seconds.
Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering.
In a double boiler or a metal pan set over a saucepan of barely simmering water melt three fourths of chocolate, stirring until smooth.
Remove top of double boiler or bowl from heat and add remaining chocolate in 2 or 3 batches, stirring until smooth and allowing each batch to melt before adding next.
When all of chocolate is melted, test its temperature: Put a dab of chocolate on the inside of your lower lip; it should be slightly cooler than your body temperature.
If chocolate is too warm, add reserved chocolate, stirring until smooth.
Stir hazelnuts and hazelnut butter into chocolate until combined well and spread mixture in pan.
Chill confection, covered with plastic wrap, until firm, at least 2 hours.
Lift confection out of pan and peel off plastic wrap.
On a cutting board with a sharp large knife cut confection lengthwise into 1-inch strips and cut strips crosswise into 1-inch squares.
Chocolates keep, covered and chilled, 1 month.","url":"https://recipe.bluelayer.org/recipe/24729/gianduia-chocolates"},{"id":"24726","title":"Soft Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
leavening agents, baking soda
water, bottled, generic
salt, table","directions":"In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water.
Let stand until creamy about 10 mins.
In a large bowl, mix together flour, 1/2 cup sugar, and salt.
Make a Well in the center, add the oil and yeast mixture.
Mix and form into a dough.
If the mixture is dry, add one or two tablespoons of water.
Knead the dough until smooth, about 7 to 8 mins.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with plastic wrap and let rise in a warm place until doubled in size about 1 hour.
Preheat oven to 450F ( 230 C).
In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces.
Roll each piece into a rope and twist into a pretzel shape.
Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet.
Sprinkle with course salt.
Bake in preheated oven for 8 mins, until browned.","url":"https://recipe.bluelayer.org/recipe/24726/soft-pretzels"},{"id":"24725","title":"Marble Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
candies, semisweet chocolate","directions":"Heat oven to 425F.
Grease large baking sheet.
In large bowl, combine flour, sugar, baking powder, salt and baking soda.
With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Remove 1 1/4 c.
flour mixture to medium-size bowl.
In small bowl, combine buttermilk and vanilla.
In cup, combine 1/4 c.
buttermilk mixture and chocolate.
Add remaining buttermilk mixture to remaining flour mixture in large bowl and mix lightly with fork until mixture clings together and forms a soft dough.
Add chocolate mixture to the1 1/4 c.
flour mixture and stir with fork until it forms a soft dough.
Turn both doughs out onto lightly floured surface; divide chocolate dough into 6 pieces.
Dot 3 chocolate pieces over surface of plain dough.
Fold dough over and dot with remaininng 3 pieces; knead gently 5-6 times to marbelize dough.
Divide dough in half.
With lightly floured rolling pin, roll one half into a 7\" round.
Cut into 4 wedges.
Repeat with remaining half of dough.
Place scones, 1\" apart, on greased baking sheet.
Pierce tops with tines of fork.
Bake scones 15-18 min.
or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/24725/marble-scones"},{"id":"24698","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450 degrees and place the rack in the middle position.
Combine the flour, sugar, baking powder, salt and baking soda in a large bowl and whisk together.
(Ingredients 1-5 may be placed in a food processer and pulsed 4-5 times to mix.
).
Add pieces of butter and shortening and, using a pastry blender or fork, cut into the dry ingredients until the pieces are about the size of small peas and evenly distributed.
If using a food processor, pulse about 15 times, until the mixture resembles coarse meal.
Stir in the buttermilk, mixing with a spatula until the dough comes together in a rough ball.
Turn the dough out onto a lightly floured surface and knead gently and briefly, no longer than 30 seconds, until the dough appears uniform.
With a rolling pin, roll out the dough to about 1 inch thick.
I allow the form to sit for about 5 minutes to allow the glutens to interact so cutting is easier.
Dip a 2 2 1/2-inch biscuit cutter in flour, then press straight down through the dough, without twisting (which makes the biscuit tough).
Place the dough round upside-down on an ungreased baking sheet.
Gather the scraps into another inch-thick piece and cut more rounds until all the dough is used.
Bake for 5 minutes, then reduce the heat to 400 degrees and bake for another 10 minutes, until golden brown.
Serve immediately.
Note: My picture is of one baked from frozen in a toaster oven.
Note: I prepare the dough then place the individual biscuits on a baking sheet covered with a sheet of wax paper then freeze.
Afterwhich, I wrap the individual frozen biscuits in wax paper and place in a ziplock bag, squeezing out the excess air for later use.
These may be baked frozen; increase baking time.","url":"https://recipe.bluelayer.org/recipe/24698/buttermilk-biscuits"},{"id":"24691","title":"Simple Dinner Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Put all of the ingredients into the bread maker and turn on the course for the first rising.
Once the first rising has been completed, take it out and form two round balls.
Put the seam on the bottom and let rest for 15 minutes.
After resting, separate each half into 8 pieces (for a total of 16).
Cutting in half -> fourths -> eighths is an easy way to do it.
Form each piece of dough into round balls, put the seam on the bottom and let them rest for 15 minutes.
When rested, round the dough into balls once again.
Neatly line them up on a baking sheet and perform the second rising at 45C for about 30-40 minutes.
When the second rising has finished, they'll be doubled in size.
Bake for 26 minutes in a 180C oven, and then they're done.
If you preheated the oven to 180C, it will take 18 minutes to bake.
I made half the dough into a small square loaf here.","url":"https://recipe.bluelayer.org/recipe/24691/simple-dinner-rolls"},{"id":"24682","title":"Weight Watcher Oven Fried Fish","ingredients":"fish, tilapia, raw
cornmeal, degermed, unenriched, yellow
delallo, italian seasoned breadcrumbs,
dill weed, fresh
salt, table
spices, pepper, black
spices, paprika
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Preheat oven to 450 degrees.
In a shallow dish, like a pie plate, combine all dry ingredients.
Place milk in another shallow dish.
Dip fish in milk, then in crumb mixture.
Place in pan coated with cooking spray.
Drizzle with melted butter.
Bake for 10 minute or until fish flakes apart with fork.","url":"https://recipe.bluelayer.org/recipe/24682/weight-watcher-oven-fried-fish"},{"id":"24679","title":"Quick Cinnamon Buns With Buttermilk Icing","ingredients":"butter, without salt
sugars, brown
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
cheese, parmesan, hard
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Adjust oven rack to upper-middle position and heat to 425 degrees.
Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan.
Spray wire rack with nonstick cooking spray; set aside.
To make cinnamon-sugar filling:
Combine sugars, spices, and salt in small bowl.
Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.
To make biscuit dough:
Whisk flour, sugar, baking powder, baking soda, and salt in large bowl.
Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl.
Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds.
Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.
Pat dough with hands into 12 by 9-inch rectangle.
Brush dough with 2 tablespoons melted butter.
Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges.
Press filling firmly into dough.
Starting at long side, roll dough, pressing lightly, to form a tight log.
Pinch seam to seal.
Roll log seam-side down and cut evenly into eight pieces.
With hand, slightly flatten each piece of dough to seal open edges and keep filling in place.
Arrange buns in buttered cake pan.
Brush with 2 tablespoons remaining melted butter.
Bake until edges are golden brown, 23 to 25 minutes.
Use metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack.
Cool about 5 minutes before icing.
To make icing and finish buns:
While buns are cooling, line rimmed baking sheet with wax paper(for easy cleanup); set rack with buns over baking sheet.
Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first).
Sift confectioners sugar over cream cheese mixture.
Whisk until smooth glaze forms, about 30 seconds.
Spoon glaze evenly over buns and serve immediately.","url":"https://recipe.bluelayer.org/recipe/24679/quick-cinnamon-buns-with-buttermilk-icing"},{"id":"24676","title":"Healthy Taco Salad","ingredients":"lettuce, cos or romaine, raw
cheese, parmesan, hard
sauce, salsa, ready-to-serve","directions":"wash and dry lettuce then ripp into pieces.
mix with salsa and cheese.","url":"https://recipe.bluelayer.org/recipe/24676/healthy-taco-salad"},{"id":"24647","title":"Rice Krispies Ice Cream Dessert","ingredients":"sugars, brown
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans","directions":"Mix all together.
(omitting the icecream).
Spread 1/2 the mixture in a buttered 9x13 inch baking pan.
Slice icecream (softened) on top.
Sprinkle with remaining crumbs over the top.
Refreeze.
It's already quite sweet, but if you're so inclined, drizzle with a little of your favorite ice-cream topping.
Butterscotch, caramel, or hotfudge all work.","url":"https://recipe.bluelayer.org/recipe/24647/rice-krispies-ice-cream-dessert"},{"id":"24641","title":"How to Make Toffee","ingredients":"butter, without salt
sugars, granulated
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"In a large (tall) heavy-bottomed pan, heat the butter, sugar and salt over medium heat, stirring frequently until the butter is melted and the ingredients combine.
Allow the mixture to slowly come to a boil.
Stirring occasionally, boil the mixture over medium heat until the color changes to an amber color and the candy thermometer reads 285 degrees.
While toffee is cooking, cover a large baking sheet with parchment paper and prepare space in your refrigerator for it to be placed.
Set aside for now.
Once toffee has reached 285 degrees and is amber in color, carefully spread it over the parchment paper using a spatula.
Try to spread it as evenly as possible, as this will effect the thickness of the toffee once it has cooled.
Sprinkle the chocolate morsels over the hot toffee and allow to sit for a few minutes to melt.
You will know they have melted when they lighten in color.
Gently spread the melted chocolate over the toffee as evenly as possible.
I use a hard plastic spatula to do this.
The chocolate should create a thin layer over the entire toffee.
Sprinkle the almonds over the melted chocolate layer.
Using a sheet of clean parchment paper or a large Ziploc bag, carefully and gently press the almonds into the chocolate.
This step can get a bit messy, as the chocolate will try to stick to to your parchment paper, Ziploc bag and/or hands as you press down.
Try to let this happen as little as possible.
Be brave.
Place the toffee into the refrigerator until solid.
I usually allow at least an hour to be sure, though it does harden quickly.
Once thoroughly chilled, carefully break into pieces by picking up ends of the toffee and bending.
The toffee will do most of the work for you.
For storage, I like to leave my toffee in the refrigerator to remain cold, though it can be moved to an airtight container for better storage.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/24641/how-to-make-toffee"},{"id":"24634","title":"Instant No-bake Cheesecake","ingredients":"cookies, graham crackers, plain or honey, lowfat
milk, canned, condensed, sweetened
cheese, parmesan, hard
vanilla extract
lemon juice, raw
spices, pumpkin pie spice
cheese, parmesan, hard","directions":"Beat room temp cream cheese till completely smooth.
Add Eagle Brand a little at a time.
With crust nearby, add juice, mix thoroughly but quickly.
Pour into crust and refrigerate until set (1/2 hr or less).
Top with cherry pie filling, or other filling of choice.
Best chilled for several hours.
Serve in small wedges, or eat the whole thing yourself!","url":"https://recipe.bluelayer.org/recipe/24634/instant-no-bake-cheesecake"},{"id":"24633","title":"Rachael Ray's Bon Bon S'mores","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
molasses
cream, whipped, cream topping, pressurized
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 350.
In the bowl of a standing mixer fitted with a paddle attachment, combine the all-purpose and whole wheat flours with the sugar, baking powder and salt.
Add the butter and combine on low speed until the mixture resembles coarse crumbs, about 3 minutes.
Add the molasses and 1/4 cup of water and mix until the dough forms a ball, about 2 minutes.
Divide the dough into 2 equal pieces, pat each piece into a flat 4-inch square and wrap in plastic wrap.
Refrigerate until firm, about 15 minutes.
Roll out each piece of chilled dough between 2 sheets of parchment paper into two 8-inch squares about 1/8 inch thick.
Transfer each square, on the parchment, to a baking sheet; stack and freeze until firm, about 15 minutes.
Remove the top sheets of parchment and, using a pastry wheel or sharp knife, cut the dough into 2-inch squares (you'll get 16 cookies from each square of dough).
Prick the dough all over with a fork and bake until golden around the edges, 15 to 18 minutes.
Let the cookies cool completely on a rack, then break them apart into squares.
Freeze 12 squares in a resealable bag until firm, about 15 minutes; reserve the remaining cookies for another use.
Place the chilled graham squares on a work surface and turn them bottom side up.
Spoon about 2 tablespoons of the Fluff in the center of 6 squares, and about 2 tablespoons of the ice cream on the remaining 6 squares, then gently sandwich the squares together.
Freeze until firm, about 30 minutes.
In a microwavable bowl, melt the chocolate chips in a microwave at 50 percent power for 3 minutes.
Stir until smooth; let rest until cool to the touch.
Dip the ice cream sandwiches in the melted chocolate, turning with tongs to coat.
Place each bonbon on a parchment paper lined baking sheet and freeze until firm, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/24633/rachael-rays-bon-bon-smores"},{"id":"24628","title":"Portuguese Farm Bread","ingredients":"leavening agents, yeast, baker's, active dry
semolina, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Combine the yeast, semolina flour, and water by churning 10 seconds in a large heavy-duty food processor fitted with the metal chopping blade.
Scrape down the sides of the work bowl, re-cover, and let stand until foamy, about 15 minutes.
With the machine running, add half the all-purpose flour down the feed tube.
It's easier if you pour the flour from a spouted measuring cup into a wide-mouth canning funnel inserted in the feed tube or failing that, a stiff piece of paper rolled into a cone (the opening at the bottom should be at least 1 inch across).
Using a plastic spatula, scrape the work bowl, and if necessary, redistribute the dough so that it evenly surrounds the blade take care!
Add the salt and remaining flour, distributing evenly over the dough, and churn for 10 seconds.
Again scrape the work bowl and redistribute the dough.
Churn the dough for 20 seconds nonstop, shut the machine off, and let the dough rest in the sealed work bowl for 5 minutes.
Now churn for another 20 seconds.
Leaving the blade in place, carefully redistribute the dough until it's of uniform thinness.
Re-cover the work bowl, keeping the pusher in.
Note the level of the dough in bulk, estimate what it should be when doubled in bulk, and mark that level on the side of the work bowl.
Let the dough rise in the sealed work bowl until doubled in bulk, about 1 hour.
Meanwhile, lightly coat an 8-inch springform pan or 8-inch pie pan with nonstick cooking spray and set aside.
When the dough has fully doubled, pulse quickly 4 to 5 times to punch down, then churn for 20 seconds nonstop.
Let the dough rest in the sealed work bowl for 5 minutes, then churn for another 20 seconds.
The dough will roll into a ball and leave the sides of the work bowl reasonably clean.
Turn the dough onto a lightly floured surface, shape into a ball, then roll in the flour to dust lightly.
Place the loaf in the prepared pan, cover with a clean, dry dish towel, and set in a warm, dry spot until nearly doubled in bulk this will take about 30 minutes.
When the dough has risen for 10 minutes, position one rack in the middle of the oven and slide a second rack in the slot just below.
Place a large shallow baking pan on the lower rack I use a 15 1/2 X 10 1/2 X 1-inch jelly roll pan and half-fill with water.
Preheat the over to 500F.
Center the risen loaf on the middle rack and bake for 15 minutes.
Reduce the oven temperature to 400F and continue baking until richly browned and hollow sounding when thumped, 20 to 25 minutes longer.
Remove the bread from the pan as soon as it comes from the oven, set right-side-up on a wire rack, and cool to room temperature before cutting.","url":"https://recipe.bluelayer.org/recipe/24628/portuguese-farm-bread"},{"id":"24627","title":"Almond Bark","ingredients":"nuts, almonds
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Place almonds and butter in a 9-inch glass pie plate.
Microwave on high (maximum power) 4 to 5 1/2 minutes, or until almonds are toasted, stirring twice during cooking.
Set aside.
Place chocolate in large microwave proof mixing bowl and microwave on high (maximum power) 2 1/2 to 3 minutes, or until softened.
Stir in almonds and pour onto waxed paper lined baking sheet.
Spread to desired thickness and refrigerate until set.
Break into serving size peices.","url":"https://recipe.bluelayer.org/recipe/24627/almond-bark"},{"id":"24615","title":"Peanut Butter Crunch Pie","ingredients":"peanut butter, smooth style, without salt
syrups, corn, light
rice, white, long-grain, regular, unenriched, cooked without salt
ice creams, vanilla","directions":"Measure peanut butter and corn syrup into mixing bowl, mix until thoroughly combined.
Add Rice Krispies cereal; stir until well coated.
With back of spoon, press mixture evenly and firmly in bottom and around sides of lightly buttered 9-inch pie pan to form crust.
Chill until firm.
Spread ice cream evenly in chilled crust.
Freeze until firm.
Cut into wedges to serve.","url":"https://recipe.bluelayer.org/recipe/24615/peanut-butter-crunch-pie"},{"id":"24604","title":"Crunchy Chocolate Icebox Cookies","ingredients":"butter, without salt
sugars, powdered
cream, fluid, heavy whipping
nuts, almonds
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened","directions":"Cream the butter and sugar into a bowl until pale and thick.
Add the heavy cream and mix.
Since it's just a small amount, it won't separate.
Add the sifted flour, cocoa, and almond flour to Step 2 and mix in a cutting motion.
When the batter begins to stick to the bowl, gather it all into one lump.
Separate the batter into halves and form 2 cylinders with a diameter of 2 cm.
Wrap them up and chill in the refrigerator for 30 minutes.
Adjust the shape and leave in the freezer for 30 minutes.
Cut pieces to a width of 7 mm and bake in a oven at 160C for 13 minutes.
Then they're done.
Note: The chocolate chip cookies on the right in the picture were made by breaking up 1 bar of chocolate and mixing with black cocoa powder.
When cutting the chocolate chip batter, they can easily crumble, so use a knife warmed with hot water or heat and then slice.
Maple Shortbread
Matcha Shortbread.
Kinako Soybean Flour Shortbread
Cherry Blossom Cookies","url":"https://recipe.bluelayer.org/recipe/24604/crunchy-chocolate-icebox-cookies"},{"id":"24598","title":"The Easiest and Best Fresh Blueberry Pie","ingredients":"sugars, granulated
cornstarch
salt, table
water, bottled, generic
blueberries, raw
lemon juice, raw
butter, without salt","directions":"Begin by rinsing the blueberries and draining them well.
Prick your pie crust with a fork all over then bake it to the specifications on the package (unless of course you slaved over the making the crust by hand yourself).
Mix the first five ingredients (sugar, cornstarch, salt, water, and only 1 cup of blueberries) together in a saucepan over medium heat.
While your first 5 ingredients are heating in the saucepan, slice a juicy lemon and juice it the old fashioned way.
Check on your mixture.
Stir and bring to a boil.
Cook until thick and the berries have popped.
The mixture will become dark blue/purple.
Remove from heat and stir in the butter and lemon juice then fold in the other 2 cups of fresh blueberries.
Pour mixture into your pre-baked, cooled, Mrs. Smiths pie shell, or one that youve slaved over yourself, or Mrs. Smiths deep dish or regular pie shell that bakes up great, or one that you slaved over, or Mrs. Smiths, or one that you slaved over, aw heck, just get the Mrs. Smiths and be done with it.
If you use the deep dish shell, it will give you room to decorate with whipped cream, whereas the regular sized pie shell will fill right to the top.
Now, refrigerate until it is completely firm!
(a good rule of thumb is to chill it overnight).
Serve with Vanilla Ice Cream and/or decorate with whipped cream.
Delicious!
(This recipe courtesy of my dear friend Beth Sollars the Singingirl Cooks Gal!)","url":"https://recipe.bluelayer.org/recipe/24598/the-easiest-and-best-fresh-blueberry-pie"},{"id":"24595","title":"Cocoa Quinoa Puffs and Peanut Butter Squares","ingredients":"butter, without salt
candies, marshmallows
peanut butter, smooth style, without salt
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a medium-sized saucepan, melt the butter on medium heat.
Add the marshmallows to the melted butter and stir constantly until the marshmallows have melted and are smooth.
Turn the heat off and add the peanut butter and vanilla.
Stir well and then add the cocoa quinoa puffs.
Mix until well blended.
Either butter an 8x8 square baking pan or line it with parchment paper and evenly spread the mixture in the pan.
Let cool and then portion into the desired size; I cut it into 16 pieces.
Store in an airtight container at room temperature for up to 3 days.
Hope you enjoy them!","url":"https://recipe.bluelayer.org/recipe/24595/cocoa-quinoa-puffs-and-peanut-butter-squares"},{"id":"24567","title":"15-Minute Glace Plums in 1 Bowl","ingredients":"plums, raw
sugars, granulated","directions":"Wrinkly plums are great for this.
Deseed the plums.
The microwave I used has an output of 550 W and uses 1100 W energy.
De-seed the plums.
Add the plums and sugar into a bowl.
Heat them in the microwave for 5 minutes.
They should turn out like this.
Give the plums a stir and they'll look like this.
Then place them back in the microwave for a further 5 minutes.
Stir again.
Then put them back in the microwave for 5 minutes once more.
They will look like this.
By now most of the juice should have evapourated.
Once the plums have cooled, lay them out on a piece of parchment paper to cool.
It's up to you whether you dust them with an extra layer of sugar or not at the end.","url":"https://recipe.bluelayer.org/recipe/24567/15-minute-glace-plums-in-1-bowl"},{"id":"24563","title":"Christmas Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
nuts, walnuts, english","directions":"Slowly melt chocolate in a double boiler; simmer over low heat.
When the chocolate has completely melted, whip the whipping cream on the highest speed of your hand-held mixer, (for about 3 minutes) or until it has thickened.
Stir the whipped cream into the melted chocolate, until it has completely dissolved (continuously stirring for about 3 minutes).
The fudge will become dark in color and glossy.
Stir in the chopped walnuts, then pour into a buttered 13x9x2-inch pan.
Refrigerate until slightly firm.
With a buttered knife, cut into 48 square pieces.
Refrigerate again, until fudge has firmed up completely.
*Note: Ambrosia Real Milk Chocolate is a good quality brand of chocolate that I use to make this fudge.
One other thing I wanted to mention.
When I made this fudge, I stated to use a double boiler, but years ago I didn't own one, so I used an oversized waterless cookware pot (to heat/simmer the water in).
I melted the chocolate in a large size aluminum bowl, which I placed that over the large pot of simmering 'hot' water.
Also, you can place this fudge in the freezer, as it does freeze well.","url":"https://recipe.bluelayer.org/recipe/24563/christmas-fudge"},{"id":"24561","title":"Chocolate Chex Caramel Crunch","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
vanilla extract","directions":"Into large microwavable bowl, measure cereal; set aside.
Line cookie sheet with waxed paper.
In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth.
Stir in baking soda until dissolved.
Pour over cereal, stirring until evenly coated.
Microwave on High 3 minutes, stirring every minute.
Spread on cookie sheet.
Cool 10 minutes.
Break into bite-size pieces.
In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot).
Drizzle over snack.
Refrigerate until set.
Store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/24561/chocolate-chex-caramel-crunch"},{"id":"24554","title":"Caramel Peanut Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
butter, without salt
sugars, granulated
honey","directions":"Lightly oil a 26cm x 32cm Swiss roll pan.
Pop the popping corn, either in a pot or in a popcorn popper.
Discard any unpopped kernals.
Transfer popcorn to prepared swiss roll pan.
Sprinkle peanuts evenly over popcorn.
Combine butter, sugar and honey in medium pan and stir over a low heat until sugar is dissolved.
Bring to the boil and boil uncovered about 4 minutes or until syrup is a rich golden brown colour.
Pour all over popcorn.
Stand about 15 minutes and cut into pieces.","url":"https://recipe.bluelayer.org/recipe/24554/caramel-peanut-popcorn"},{"id":"24551","title":"Golden Parmesan Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
cheese, parmesan, hard","directions":"Preheat oven to 425 degrees.
Rinse potatoes, drain on paper towels and pat dry,.
Brush 1 T. butter onto bottom and side of a 9 inch pie plate.
Toss potatoes with combined remaining 2 T. butter and 1/4 cup cheese.
Arrange potato slices in several layers on bottom and up side of pie plate.
Sprinkle with remaining 1/4 cup cheese.
Bake 1 hour or until potatoes are tender.
Loosen potatoes from side and bottom of pie plate.
Invert immediately onto serving plate and sprinkle with chives.
Cut into 8 wedges.","url":"https://recipe.bluelayer.org/recipe/24551/golden-parmesan-potatoes"},{"id":"24548","title":"Shortbread Crust For Strawberry Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Sift flour and sugar together into mixing bowl.
With pastry blender, cut in butter till mix resembles cornmeal.
Refrigerate30 min.
Then press firmly into 9 inch pie pan.
Bake at 425 degrees for 10-12 min.
Cold to room temperature.","url":"https://recipe.bluelayer.org/recipe/24548/shortbread-crust-for-strawberry-pie-recipe"},{"id":"24540","title":"Creamy Chocolate Fudge","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
vanilla extract
nuts, walnuts, english","directions":"Line a 9x9x2\" pan with foil, then spray with butter nonstick cooking spray.
(Makes for easy clean up).
Heat sugar, butter,milk and marshmallow creme in heavy 3 quart saucepan over medium heat until mixture boils, stirring constantly.
Boil and stir for 5 minutes.
add Chips and vanilla, stirring until chips are melted.
Stir in walnuts.
Immediately spread into prepared pan.
Refrigerate overnight.
Pull foil out, and cut pieces into 1\" squares.
Store in airtight container in refrigerator.
For creamier fudge, let stand at room temperature 1 hour before serving.
Recipe may be doubled using 4 quart saucepan, boiling mixture for 6 minutes.
Spread into 2 prepared pans.","url":"https://recipe.bluelayer.org/recipe/24540/creamy-chocolate-fudge"},{"id":"24533","title":"Rocky Road Candy","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Melt the chocolate in the top of a double boiler.
Line an 8x8 tin with foil (you can butter one but this is easy to lift out and peel away).
In a large bowl mix the marshmallows, nuts and the coconut.
Add the melted chocolate, mix well.
Spread into the prepared tin.
Chill, when firm cut into small pieces.","url":"https://recipe.bluelayer.org/recipe/24533/rocky-road-candy"},{"id":"24532","title":"Easy Chicken Mushroom Bake","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
mushrooms, white, raw
onions, raw","directions":"Arrange chicken pieces in 9x13 pan.
In bowl, combine remaining ingredients and mix well.
Pour over the chicken.
Bake at 375 for one hour'til tender.","url":"https://recipe.bluelayer.org/recipe/24532/easy-chicken-mushroom-bake"},{"id":"24528","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 475 degrees F.
Sift the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt into a large bowl.
Using your fingers or a pastry cutter, work the 4 tablespoons cold butter into the flour until the pieces are pea size.
Add the buttermilk to the flour mixture and, with your hands or a rubber spatula, stir just until the milk and flour come together to form a dough.
Sprinkle some of the all-purpose flour on a work surface and place the dough on top of the flour.
Using your hands, press the dough into a 1/2-inch-thick disk about 8-inches in diameter.
Using a 3-inch round cutter dusted with flour, cut out dough rounds.
Be sure to press straight down when cutting the dough (a twisting motion will prevent the dough from rising).
You will need to reform the scraps of dough to make 8 biscuits.
Do this by pushing the scrap pieces together and pressing them into a 1/2-inch-thick disk.
Place the biscuits on a small sheet pan and brush the tops with the 2 tablespoons melted butter.
Bake in the oven for 10 to 12 minutes, or until golden brown.
Allow to cool briefly.","url":"https://recipe.bluelayer.org/recipe/24528/buttermilk-biscuits"},{"id":"24516","title":"Potatoes Anna","ingredients":"spices, oregano, dried
spices, pepper, black
potatoes, raw, skin
butter, without salt
cheese, feta
tomatoes, sun-dried","directions":"Preheat oven to 425
Combine the dried oregano and black pepper in a bowl.
Cut the potatoes into slices, thinner =better.
Place the potatoes in cold water.
Drain and dry.
Place a third of the potatoes in a greased pie plate.
Top this with 1 tbsp of the butter
Add half of the feta cheese, half of the sun-dried tomatoes, half of the oregano/pepper mix.
Repeat layers until everything is used ending in potatoes at the top.
Top with remaining butter ( about 1 tbsp left).
Cover with aluminum foil.
Bake for 50 minutes.
Uncover and bake for a additional 15 minutes
Turn onto a plate and serve.","url":"https://recipe.bluelayer.org/recipe/24516/potatoes-anna"},{"id":"24515","title":"Holiday Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh","directions":"Place wax paper on a large sheet pan and set aside on the countertop.
Bring a pot half-filled with water to a boil.
Reduce heat to simmer and place a glass bowl on top.
Make sure the bottom of the glass bowl is not touching the water.
Place dark chocolate in the bowl and melt, stirring occasionally until the mixture becomes very smooth.
Remove chocolate from the heat and pour onto the prepared wax paper.
Spread evenly and refrigerate for 20 minutes or until set.
While the first layer sets, bring the same pot of water to a boil and reduce heat to simmer.
Place the white chocolate pieces in the glass bowl and set on top of the pot to heat.
Stir until completely melted and set aside to cool.
Meanwhile, place the peppermint candies in a food processor and pulse 5-10 times or until broken into tiny pieces.
Set aside.
Remove dark chocolate from the refrigerator.
Pour cooled white chocolate over top and smooth out with a spatula.
Sprinkle with peppermint candy pieces, gently pressing them into the chocolate so they stick.
Place the sheet back in the fridge to harden for another 20 minutes.
Break apart and serve.","url":"https://recipe.bluelayer.org/recipe/24515/holiday-peppermint-bark"},{"id":"24512","title":"Egg & Dairy-Free \"Foolproof Bread Rolls\"","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table","directions":"In a bowl, add the ingredients.
Pour in 80% of the lukewarm water.
Check the consistency of the dough and add more water if necessary.
Add the salt.
Once the dough looks like the consistency that you see in the photo, start kneading with your hand.
It is sticky at first, but it will get less sticky.
Knead the dough for about 10 minutes.
Strike it against the bowl occasionally.
When you stretch the dough, it is elastic and you can see through, the kneading is done.
It should be as soft as your earlobes.
Once the kneading is done, roll it into a ball and let it rise.
Cover with a tightly wrung damp cloth and leave it for 40 minutes.
When the dough doubles in size, check it with your finger.
(Press a finger into the center of the dough.
If your finger leaves a hole that stays unchanged, it is done rising.)
Remove the trapped air out of the dough by gently pressing it.
Divide the dough into 7 equal pieces, place them onto a baking tray lined with parchment paper, cover with a tightly wrung out damp cloth and let sit for 5 minutes.
Reshape the dough into a ball and let it rise for the second time.
Cover the dough with tightly wrung out damp cloth and proof it for about 20 minutes.
Preheat the oven to 180C.
When the dough rises to about 1.5 times its original size, and when you press it down, it leaves a mark, it is done proofing.
Bake in the preheated oven at 180C for 10-15 minutes.
The baking time varies by the oven.
Check and adjust the baking time.
Once the rolls are golden brown they are done.","url":"https://recipe.bluelayer.org/recipe/24512/egg-dairy-free-foolproof-bread-rolls"},{"id":"24505","title":"Atlanta Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
honey
salt, table","directions":"In a small bowl, stir the yeast in the warm water and let proof for 10 minutes.
Place the flour into the bowl or a mixer fitted with a dough hook.
In a small bowl, combine the cold water, olive oil, honey and salt and mix well.
With the mixer motor running on low, slowly pour the honey mixture in, then pour in the dissolved yeast.
Process until the dough forms a ball around the dough hook.
If it is sticky, sprinkle in additional flour by the tablespoons until it is easier to handle.
Transfer the dough to a lightly oiled bowl, turn the dough once to coat with oil.
Cover with plastic wrap and let the dough rest overnight (or at least 8 hours).
Divide the dough into 2 pieces; roll each piece into a smooth, tight ball.
Place on a floured plate, cover with plastic wrap and refrigerate until you are ready to make your pizza.","url":"https://recipe.bluelayer.org/recipe/24505/atlanta-pizza-dough"},{"id":"24496","title":"Homemade Strawberry Fruit Leather","ingredients":"strawberries, raw
lemon juice, raw
sugars, granulated","directions":"Place some plastic over a rimmed sheet tray and brush it with olive oil.
Dice strawberries into small pieces and put them in a pit with a bit of water.
Add a squirt of lemon juice and stew them, mostly covered, until very soft and mushy.
Allow fruit to cool slightly, then transfer fruit to a blender and blend until mostly smooth.
Taste, add sugar as necessary, and blend again.
(Don't add too much sugar - the leather will become sweeter as it cooks anyway!
).
Pour the mixture onto the plastic-covered tray and use a spatula to spread evening over the tray to 1/8-1/4 inch thickness.
Preheat oven to 150 degrees (you may have to crack the oven door to keep the temperature that low).
Place tray in oven and leave for 6-8 hours.
Invert the fruit leather onto another baking sheet covered in plastic or silicon baking pad, and oil, and remove the first lining.
Place in the oven for another 6-8 hours.
If it becomes too brittle at any point, simply brush on water with a pastry brush to rehydrate it.
Cool the sheet tray and cut the fruit leather into desired sizes.
Dust with corn starch to prevent sticking, cover in plastic and store in a cool place in a sealed container.","url":"https://recipe.bluelayer.org/recipe/24496/homemade-strawberry-fruit-leather"},{"id":"24494","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"Combine flour and salt.
Cut in lard.
Blend in water.
Blend well and divide in two.
Roll out on floured board.
Bake as directed in pie filling recipe.","url":"https://recipe.bluelayer.org/recipe/24494/pie-crust"},{"id":"24491","title":"Peanut Butter Cream Pie With Chocolate Crispy Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
cheese, parmesan, hard
milk, canned, condensed, sweetened
peanut butter, smooth style, without salt
vanilla extract
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping","directions":"Make the crust: Use a double boiler to melt the 6 oz.
of chocolate and butter over low heat.
Remove from heat and stir until smooth.
Gently fold in the rice cereal until it's completely coated.
Then set it to the side until it cools to just warm and then stir in the mini chips.
Press into a buttered 9 inch pie pan and chill for 30 minutes to set the chocolate.
Prepare the filling: In a large bowl beat the cream cheese until fluffy.
Beat in the condensed milk, peanut butter, and vanilla.
In a medium bowl, beat the heavy cream until soft peaks form.
Fold whipped cream into the peanut butter mixture.
Pour into the pie crust.
Make the topping: Use a double boiler to melt the milk chocolate over hot, not simmering water.
Add the cream and stir until blended and smooth.
Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
Refrigerate about 2 hours to set.","url":"https://recipe.bluelayer.org/recipe/24491/peanut-butter-cream-pie-with-chocolate-crispy-crust"},{"id":"24488","title":"Mom's Pat-A-Pie Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift flour, sugar and salt into a bowl.
Whip oil and milk together.
Pour over flour mixture and mix with a fork.
Pat 2/3 of the dough into a pie plate.
Use filling of your choice.
Crumble rest of dough on top.
Bake as for any pie.","url":"https://recipe.bluelayer.org/recipe/24488/moms-pat-a-pie-pie-crust"},{"id":"24483","title":"Jean Pare's Almond Roca","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, almonds
candies, semisweet chocolate
nuts, almonds
candies, semisweet chocolate","directions":"In a heavy saucepan over low heat, melt butter; add sugar and stir to dissolve.
Stir in water and corn syrup and cook, over low heat, stirring often but gently, until candy thermometer reads 290F.
Be patient; this will take 30 to 40 minutes.
Remove from heat and remove thermometer.
Add the first amount of almonds to pan, stir, and pour onto a greased 10x15 jelly roll pan about 1/4-inch deep; let cool.
Melt the first four ounces of chocolate in a saucepan over low heat, stirring often; cool until you can hold your hand on the saucepan but it still feels hot.
Spread melted chocolate over candy.
Sprinkle with half of the remaining almonds.
Wait until chocolate hardens, then cover with waxed paper, place another pan over top, and invert the candy pan; remove top pan (you now have the candy sitting on wax paper on another baking sheet).
Melt the second amount of chocolate in saucepan exactly as above; spread over candy when cool.
Sprinkle with remaining almonds.
Let it harden, then break into pieces.","url":"https://recipe.bluelayer.org/recipe/24483/jean-pares-almond-roca"},{"id":"24481","title":"Protein Peanut Butter Fudge","ingredients":"butter, without salt
peanut butter, smooth style, without salt
cheese, parmesan, hard
sugars, granulated
beverages, protein powder whey based","directions":"Melt butter and peanut butter in microwave on high for about 2 minutes.
Stir.
Microwave another minute.
Remove and stir in cream cheese until dissolved.
Stir in splenda, then stir in protein powder.
Grease a 6 1/2 inch square container and line with waxed paper.
Pour mixture into the container.
Cool, cut into 20 1-inch pieces.","url":"https://recipe.bluelayer.org/recipe/24481/protein-peanut-butter-fudge"},{"id":"24476","title":"Sour Cream Fruit Dip","ingredients":"cream, sour, cultured
sugars, brown
vanilla extract","directions":"Mix sour cream, brown sugar and vanilla extract together.
Let stand in refrigerator for flavors to combine (at least an hour or two or even better overnight).
Cut fruit such as apples, bananas, grapes, melon, oranges, peaches, pears, strawberries or watermelon into pieces, chunks, wedges as desired.
Dip apples and bananas in lemon juice to prevent discoloration.
Place prepared fruit around the edge of a serving dish or tray.
Place dip in a pretty dish in the center of the tray.","url":"https://recipe.bluelayer.org/recipe/24476/sour-cream-fruit-dip"},{"id":"24469","title":"Topping for Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt chocolate chips.
Add peanut butter and rice krispies.
Spread on brownies.","url":"https://recipe.bluelayer.org/recipe/24469/topping-for-brownies"},{"id":"24459","title":"Golden Graham Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Over low heat, melt white chocolate chips.
Stir in cereal, mixing thoroughly.
Spread on wax-paper lined cookie sheet.
Cool in refrigerator.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/24459/golden-graham-candy"},{"id":"24455","title":"Spicy Walnuts","ingredients":"butter, without salt
spices, pepper, red or cayenne
spices, cinnamon, ground
honey
salt, table
nuts, walnuts, english","directions":"Mix all ingredients but walnuts in skillet on medium until well blended.
Add walnuts and cover till light brown.
Remove from skillet and put on wax paper.
Let cool.
Break walnuts into smaller pieces.
Put on a salad and enjoy!","url":"https://recipe.bluelayer.org/recipe/24455/spicy-walnuts"},{"id":"24435","title":"Bill's Slightly Glazed Carrots","ingredients":"carrots, raw
honey
salt, table
butter, without salt","directions":"Place carrots, cut lengthwise, quartered into 3-inch pieces, in a saucepan, barely covered with water.
Add honey and salt and bring to a boil.
Reduce heat; simmer, uncovered, until carrots are tender.
Increase heat and boil off excess water.
Remove pan from heat and let cool slightly.
Stir in butter.","url":"https://recipe.bluelayer.org/recipe/24435/bills-slightly-glazed-carrots"},{"id":"24419","title":"Take Five Bars","ingredients":"pretzels, soft, unsalted
butter, without salt
sugars, granulated
candies, marshmallows
candies, caramels
spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
butter, without salt
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Before you get started: Preheat your oven to 350 degrees.
Coat an oven-safe dish with cooking spraygenerously.
You can use a 13 x 9 for thinner bars or an 8 x 8 for thicker bars, or anything in between.
Making the crunchy crust: Run the pretzels through a food processor but leave some small bits in the mix.
Add 3/4 cup melted butter and the sugar and toss to incorporate.
Press the mixture firmly into the dish and pop it in the oven for about 10 to 15 minutes.
Making the marshmallow goodness: After the crust has cooked, cover it with your marshmallows.
I like to use the 2 for the pan, 5 for me ratio.
Pop that back into the oven until the marshmallows are puffy.
Place the pan on a cooling rack and let it cool completely.
COMPLETELY, you hear me?
If you dont, what will happen is (gee, I wonder how I know this) the marshmallows will be displaced by the chocolate mixture that you add in the following step, and you will be left with something very ... very ugly.
Making the gooey part: After the marshmallows have cooled, after they have cooled ... for those of you in the cheap seats, AFTER THEY HAVE COOLED ... take just a few seconds to heat up the caramel in the microwave.
Drizzle then spread the caramel (or butterscotch) over the marshmallow goodness to cover every inch.
An offset spatula works wonders for doing this.
Making the chewy part: In a microwave-safe bowl, combine the chocolate, corn syrup and 1 1/2 tablespoons butter.
Microwave on high for about 30 seconds; stir.
Continue to microwave in 30-second increments until the chocolate is melted.
Stir in the peanut butter, then stir in the Rice Krispies cereal.
Making the masterpiece: Take the chocolate mixture and spread evenly over the marshmallows.
Let the goodness rest for about an hour in the fridge, then cut into squares and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/24419/take-five-bars"},{"id":"24412","title":"Easy-Bake Oven Pies","ingredients":"spices, pumpkin pie spice
water, bottled, generic
spices, pumpkin pie spice","directions":"Combine 1/3 cup of pie crust mix and 4 teaspoons water with fork to form a ball.
Divide and form into two smaller balls.
On a lightly floured board roll out one ball slightly larger than the pan.
Fit into greased pan.
Fill with 2 tablespoons desired pie filling.
Roll out other ball of dough and cut into 6 strips each 1/4\" wide.
Place on pie filling for lattice top.
Bake 25 to 30 minutes.
Note: Fill pie with pre-sweetened cherry, apple, or peach canned pie filling, mincemeat, jams, preserves or marmalade.","url":"https://recipe.bluelayer.org/recipe/24412/easy-bake-oven-pies"},{"id":"24401","title":"Greek Pita Bread","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine the yeast and sugar in a small bowl.
Add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment.
Dissolve the salt in the remaining warm water.
Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
With your hands, blend it into a dough.
You may need a bit more or less water depending on your flour.
Knead the dough in the bowl with your fists for 10-15 minutes or until smooth.
Pour the oil over the dough and knead it again until the oil is absorbed.
Cover the dough in the bowl with a towel and set in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.
Preheat oven to 350 degrees.
Cut pieces of dough, egg-size or larger, depending on the size of the pita desired.
Shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4\" thickness.
Set 2 or 3 pitas on a lightly oiled cookie sheet and bake them on the lower rack 2-3 minutes each side.
Bake longer for pita pockets.
Susie's note: Pitas should be white and soft.
Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
When you are ready to use them, heat a bit of oil in a skillet and fry them a minute or so on each side, or until golden brown.
Use them immediately, because they get hard when they dry out.","url":"https://recipe.bluelayer.org/recipe/24401/greek-pita-bread"},{"id":"24398","title":"Pistachio Crisps","ingredients":"butter, without salt
vanilla extract
sugars, granulated
salt, table
nuts, pistachio nuts, raw
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 325 degrees F (165 degrees C).
Cream together the butter and salt while slowly adding the powdered sugar.
Add the nuts, vanilla and flour and mix until well blended.
On a lightly floured surface, roll out dough in the shape of logs about 1/2 inch in diameter.
Cut into 1 1/2 inch pieces and bake for 15 to 18 minutes.
Roll cookies in powdered sugar when they are still warm.
Let cool on wire racks.","url":"https://recipe.bluelayer.org/recipe/24398/pistachio-crisps"},{"id":"24392","title":"Pepitapapas","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
pascha, organic bitter-sweet dark chocolate chips,
spices, pepper, red or cayenne","directions":"In a large skillet over medium heat, lightly toast pepitas for 10 minutes stirring frequently.
Let cool.
Melt chocolate in double boiler, stirring until melted.
Chocolate can also be melted in microwave at 50% power until just melted.
(stir every 30 seconds).
Stir 1 3/4 cup pepitas and cayenne pepper into melted chocolate.
Spread chocolate mixture on wax paper lined baking sheet in 1/4 inch layer.
Sprinkle remaining pepitas on top.
Refrigerate until set.
(approx 30 minutes).
Break into pieces.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/24392/pepitapapas"},{"id":"24385","title":"Maple Caramel Sauce","ingredients":"sugars, brown
cornstarch
cream, fluid, heavy whipping
water, bottled, generic
syrup, maple, canadian
butter, without salt","directions":"In a heavy 1-quart saucepan mix sugar and cornstarch.
Stir in water.
Stir in cream and syrup.
Cook and stir over medium heat until boiling (mixture may appear.
curdled.)
Cook and stir an additional 2 minutes.
Remove from heat; stir in butter.
Serve warm over Apple Pie apple dumplings.
Refrigerate any unused portions.","url":"https://recipe.bluelayer.org/recipe/24385/maple-caramel-sauce"},{"id":"24380","title":"Buttery No-Fail Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
sugars, granulated
water, bottled, generic","directions":"In food processor, place four, salt and sugar.
Pulse a couple of times to mix.
Add butter cut into small pieces.
Pulse til large coarse crumbs.
While running, drizzle in water from the top.
Only add enough water til dough forms a ball and pulls away from the sides of the mixer.
Divide into 2 flat rounds.
Wrap with plastic wrap, and chill or freeze til needed.","url":"https://recipe.bluelayer.org/recipe/24380/buttery-no-fail-pie-pastry"},{"id":"24378","title":"Teatime Shortbread - Bon Appetit","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 325F (160C).
Using electric mixer, beat butter and sugar in bowl until well combined.
Sift flour and salt into butter mixture.
Using fingertips, rub mixture until moist clumps form.
Gently knead until soft dough forms.
Divide dough in half.
Press out 1 dough piece to 9 1/2-inch round, about 1/4 inch thick.
Roll lightly with rolling pin to smooth top.
Using 3-inch-diameter cookie cutter, cut out 8 cookies.
Reserve scraps.
Repeat pressing, rolling and cutting with remaining dough piece.
Gather dough scraps together.
Press out dough scraps to form round and cut out additional cookies.
Arrange cookies on 2 large baking sheets.
Pierce each cookie several times with fork.
Bake until pale golden, about 12 minutes.
Cool slightly.
Transfer cookies to racks; cool completely.","url":"https://recipe.bluelayer.org/recipe/24378/teatime-shortbread-bon-appetit"},{"id":"24376","title":"Chocolate Crust Ice Cream Pie Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat chocolate chips and chunky peanut butter.
When melted add in to the Rice Krispies and mix well.
Butter pie tin and put mix into pie tin using a large spoon to shape on sides and bottom.
Freeze 1 hour before adding ice cream and freeze again.
NOTE: This makes 21 pie but you can add in a little more of each and get 2 pies.
I usually use vanilla ice cream and put cut frzn strawberries over it when I serve it.","url":"https://recipe.bluelayer.org/recipe/24376/chocolate-crust-ice-cream-pie-recipe"},{"id":"24357","title":"Chocolate Bark with Mixed Nuts and Dried Cherries","ingredients":"candies, semisweet chocolate
nuts, pistachio nuts, raw
nuts, almonds
cherries, sweet, raw","directions":"Melt chocolate over double boiler until smooth and velvety.
Spread evenly onto a half sheet pan lined with parchment paper.
Top with pistachios, almonds and cherries.
Cool for about 40 minutes.
Break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/24357/chocolate-bark-with-mixed-nuts-and-dried-cherries"},{"id":"24350","title":"Alain's Marbled Chocolate Bars","ingredients":"butter, without salt
candies, semisweet chocolate
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Lightly butter 10x12-inch baking sheet or casserole dish, set aside.
In the top of a double-boiler.
or in a metal bowl set over a pot of boiling water, melt the semi-sweet chocolate, stirring occasionally with a rubber spatula.
Add the toasted pecans and stir well.
Pour the chocolate into buttered dish smoothing the top with a rubber spatula.
Melt the white chocolate in the top of double boiler stirring occasionally.
Spoon melted white chocolate on top of melted semi-sweet chocolate, then run a knife back and forth to create a random \"marbled\" effect.
When chocolate is cooled and has hardened, cut or break into pieces of desired size.","url":"https://recipe.bluelayer.org/recipe/24350/alains-marbled-chocolate-bars"},{"id":"24342","title":"The Easiest Shortcrust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Simply mix together the ingredients and press into a pie dish.
If you are going to use a raw filling to bake later, pre-bake the pastry shell for 10 minutes at 180C.
To use with cooked fillings or for unbaked pies, pre-bake the pastry shell for 30 minutes at 180C.
For a savoury pie, omit the sugar and add 2 tablespoons grated cheddar cheese and a pinch of nutmeg.
For extra flavour, add 2 tablespoons grated coconut to the pastry mixture.","url":"https://recipe.bluelayer.org/recipe/24342/the-easiest-shortcrust-pastry"},{"id":"24326","title":"Pizza Dough (Oregonian)","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"water should be 90-100 Deg.
(not over 110) add water, sugar and yeast in bowl.
Let stand 5 to 10 min until bubbly,.
add oil and then flour.
mix until shaggy then let stand for 10 to 15 minutes until hydrated.
kneed until smooth, add a little more flour to prevent sticking.
let rise until double (about an hour).
Punch down and slipt into two pieces for thiner crusts.
Form crust and par bake at 425 for 10 - 12 minute.
Add toppings and cook for another 10 - 12 until cheese is melted but not browned.","url":"https://recipe.bluelayer.org/recipe/24326/pizza-dough-oregonian"},{"id":"24323","title":"French Cream Almondine","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
nuts, almonds","directions":"Melt milk chocolate to 110 degrees F. Scald milk.
Add hot milk and marshmallow to melted chocolate, beating until smooth.
Stir in 1 1/2 cups almonds.
Spread in a buttered 8-inch square pan.
Sprinkle remaining almonds over top and press in.
When set, cut into squares.
Makes about 49 pieces.","url":"https://recipe.bluelayer.org/recipe/24323/french-cream-almondine"},{"id":"24318","title":"Walnut Coconut Bars","ingredients":"nuts, walnuts, english
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cherries, sweet, raw
nuts, almonds
vanilla extract
seeds, flaxseed
honey
seeds, pumpkin and squash seeds, whole, roasted, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place walnuts in a blender or food processor and blend for about 20 seconds or until nuts are fairly well ground.
Meanwhile put the coconut oil into a microwave safe small bowl and microwave it for about 20 seconds or until melted.
Add melted coconut oil, cherries, almond butter, flax seeds and honey into the blender, and blend until the entire mixture is well combined.
The mixture should be sticky.
If its too dry, add a little bit more nut butter or vanilla extract or coconut oil to create moisture.
Meanwhile, place a piece of wax or parchment paper into a loaf pan (the pan should be in the range of 8 x 4), allowing the paper to hang over the sides.
Remove mixture from the blender and press it into the base of the loaf pan using the back of a spoon or other implement to flatten and smooth it down.
Sprinkle the surface of the mixture with raw pumpkin seeds and coconut, pressing down gently with your fingers so that they adhere to the surface.
Fold both sides of the hanging wax or parchment paper inward over the mixture and gently press down one last time with your hands.
Place the pan in the freezer and allow the mixture to solidify somewhat (so its in a solid slab) for about 1 hour.
When youre ready to slice the bars, simply remove the pan from the freezer and gently elevate the slab by pulling up on the ends of the wax/parchment.
Set it on a cutting board and pull off the paper.
Slice the slab into bar shapes or squares as desired.
Store any remaining portions in the fridge.","url":"https://recipe.bluelayer.org/recipe/24318/walnut-coconut-bars"},{"id":"24298","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Heat your comal, cast iron or non-stick pan to medium heat.
(you may need to adjust to find your own personal heat setting).
Combine all dry ingredients together and mix well.
Cut in shortening with a fork until mixture resembles fine crumbs.
Add water and mix with fork until dough begins to come together.
Begin to work dough with your hands and form one big ball.
If dough is to dry add some more water, to sticky, add some more flour.
Place ball of dough onto countertop and kneed for five minutes.
Divide dough into 8 (fajita size), or 6 (burrito size) pieces.
Shape each piece of dough into a flattened ball shape (for round tortillas), set back into the bowl and cover with a damp cloth.
Roll out each round piece of dough and carefully lie flat on comal/pan.
Cook on each side for about 30 seconds on each side.
Store flat in a sealable container.","url":"https://recipe.bluelayer.org/recipe/24298/flour-tortillas"},{"id":"24291","title":"South Georgia Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450F (230C) (220 degrees C).
In a large bowl, stir together the flour, baking powder and salt.
Cut in shortening with a pastry blender or by rubbing between your fingers until the lumps are smaller than peas.
Pour in the milk all at once, and stir with a large spoon until dough is evenly moist.
It should be sticky.
Flour your hands, and knead the dough lightly for 3 or 4 turns, adding just enough flour so that it doesn't stick to your hands.
Let the dough rest for a minute or two.
With well-floured hands, pinch off pieces of dough (about 12) and pat lightly into balls.
Don't over work the dough.
Place about 2 inches apart on ungreased baking sheets.
With floured knuckles, press each ball down to about 1/2 inch thickness.
Bake for 11 to 12 minutes in the preheated oven, until browned on the bottom.
Serve hot with butter.
Raisins can be added to batter.","url":"https://recipe.bluelayer.org/recipe/24291/south-georgia-biscuits"},{"id":"24287","title":"Olive Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
molasses
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched
oil, olive, salad or cooking
spices, rosemary, dried
seeds, sesame seeds, whole, dried","directions":"Place water, yeast, and molasses in a mixing bowl; stir to mix.
Let stand for a few minutes until mixture is creamy and foamy.
Add olive oil and salt; mix.
Add flour, about a cup at a time, until dough is too stiff to stir.
Add olives and fresh herbs.
Turn dough out onto a lightly floured board.
Knead, adding flour as needed to keep from being sticky, until smooth and elastic.
Place in well oiled bowl, and turn to coat the dough surface with oil.
Allow to rise until doubled in bulk, about an hour or so.
Punch the dough down, split into two pieces, and form into two round loaves.
Place on greased baking sheet.
Spray with cold water and sprinkle with sesame seeds if desired.
Let loaves rise for 25 to 30 minutes.
Bake at 400F (205C) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.","url":"https://recipe.bluelayer.org/recipe/24287/olive-bread"},{"id":"24280","title":"Semolina and Sesame Grissini (Breadsticks)","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
semolina, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
seeds, sesame seeds, whole, dried
water, bottled, generic
oil, olive, salad or cooking","directions":"Place 1/4 cup warm water in a small bowl with the yeast and a pinch of sugar.
Stir to dissolve and let stand to proof, 5-7 minutes.
If it is not foamy by then, the yeast is dead; get new yeast and start again.
Place semolina and all-purpose flours in work bowl of a stand mixer with the dough hook attachment.
Add the salt, and 2 tbsp of sesame seeds.
Mix briefly to combine.
Make a well in the pile of flour and add the proofed yeast, the remaining water, and the olive oil.
Start the mixer on low speed until everything comes together and starts to get smooth, about 2 minutes.
Increase to medium and knead another 2-3 minutes, until it begins to look velvety and pulls away from the sides of the bowl.
Turn dough out onto a lightly floured board and knead by hand until smooth and elastic (about 30 turns, about 1 minute).
Grease a clean mixing bowl with olive oil and place the dough into it, turning the dough over to coat both sides.
Cover with plastic wrap and set in a warm, dark spot until it triples in volume, about 2 1/2 hours.
(Alternatively, place dough in an oiled, airtight plastic container at least twice the size of the dough mass and refrigerate overnight.
Bring to room temperature before proceeding).
Preheat oven to 400F Coat 2 baking sheets each with 1 1/2 to 2 tbsp olive oil.
Turn dough out onto a lightly floured board.
Cut dough in 6 equal pieces.
Cover the unused pieces with a damp kitchen towel.
Cut each piece into 4 or 5 equal pieces, each about the size of a medium walnut (3/4 to 1 ounce each).
Using both hands, roll each piece against the board until it forms a 12 to 14 inch rope.
Do not flour the board; the stickiness helps the dough stretch out.
Place the rope on the baking sheet, rolling it to coat with oil.
Spaced 1/2 inch apart, each sheet should hold 10 to 12 breadsticks.
When all the breadsticks are made, coat with sesame seeds: pour the seeds into a long narrow pile, as long as the bread sticks and twice as wide.
Starting with the first breadstick (which will be most relaxed and easiest to work with), roll each breadstick in the sesame seeds, coating well, then return it to the sheet pan.
Sprinkle each with a bit of kosher salt and let rest 10 minutes.
Bake 14-20 minutes.
Halfway through, turn each sheet pan 180 in the oven, and swap racks, to ensure even browning.
They are done when they are an even light golden brown (the ends may be a little darker).
Cool completely on the baking sheets.
Store in an airtight container up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/24280/semolina-and-sesame-grissini-breadsticks"},{"id":"24278","title":"Maple Pumpkin Spice Popcorn","ingredients":"sugars, brown
syrup, maple, canadian
pumpkin, raw
butter, without salt
nuts, pecans
snacks, popcorn, air-popped (unsalted)","directions":"In a large saucepan or pot, heat brown sugar, maple syrup and pumpkin pie spice mix over medium heat.
Cook, stirring, 3 minutes or until sugar is dissolved and mixture is bubbling.
Stir in butter until melted and well blended.
Add pecans, if desired, and popcorn and stir until well coated.
Allow mixture to cool before serving.
Serve immediately or store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/24278/maple-pumpkin-spice-popcorn"},{"id":"24267","title":"Benne Cheese Wafers","ingredients":"seeds, sesame seeds, whole, dried
butter, without salt
cheese, cheddar
sauce, worcestershire
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
mustard, prepared, yellow
salt, table","directions":"Heat the oven to 350 degrees.
Spread the sesame seeds on a baking sheet.
Bake them for five minutes, stirring occasionally, until they are toasted golden but not brown.
Transfer to a bowl and cool.
Using a wooden spoon, beat the butter and cheese together in a bowl until they are well blended.
Blend in the Worcestershire sauce.
In another bowl, stir together the flour, cayenne, mustard, salt and sesame seeds.
Gradually stir into the butter mixture to make a stiff dough, then knead to blend all the ingredients evenly.
Pinch off small pieces of dough and roll them into marble-sized balls.
Place them about an inch apart on ungreased baking sheets.
Flatten with the tines of a fork in a crisscross pattern.
Bake them for 12 minutes, or until they are crisp but not brown.
Cool on racks.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/24267/benne-cheese-wafers"},{"id":"24253","title":"Basic Mashed Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Peel potatoes and cut into 2-inch pieces.
(If using red potatoes, it is not necessary to peel them).
In a large heavy saucepan simmer potatoes in salted water to cover by 1 inch 10 minutes, or until tender, and drain in a colander.
In pan or bowl combine potatoes, butter, and 3/4 cup milk.
With a potato masher mash potatoes until smooth, adding more milk if necessary to make creamy.
In pan reheat potatoes over moderately low heat, stirring, and season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/24253/basic-mashed-potatoes"},{"id":"24252","title":"Graham Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
butter, without salt
molasses
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine.
Add the butter and pulse until the mixture resembles cornmeal.
Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute.
Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper.
Roll the dough out until it is 1/8-inch thick.
Slide the rolled dough and parchment paper onto a half sheet pan.
Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough.
Trim off any excess.
Using a fork, poke holes all over the top of the dough.
Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken.
Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely.
Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/24252/graham-crackers"},{"id":"24248","title":"Easy Microwave Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"Mix all the ingredients together and knead until it becomes about the consistency of your earloves.
Divide the dough into two pieces, then form into oval discs on top of plastic wrap.
Sandwich ingredients such as ham or cheese into the dough, then cook in the microwave (2 minutes for 1 piece or 3 minutes for 2 pieces).
It only takes a couple minutes!","url":"https://recipe.bluelayer.org/recipe/24248/easy-microwave-bread"},{"id":"24245","title":"Simply Spiced Chicken Kabobs","ingredients":"lemon juice, raw
spices, basil, dried
spices, garlic powder
spices, paprika
spices, cumin seed
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
mushrooms, white, raw
grapes, red or green (european type, such as thompson seedless), raw","directions":"Stir together lemon juice, basil, garlic, paprika, and cumin in a medium bowl.
Add chicken and toss well to coat.
Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
Light the grill.
Remove marinated chicken from the fridge and evenly distribute the meat onto metal skewers (if using wooden, soak skewers in water for 10 minutes beforehand).
Chop up squash and zucchini into 1-inch pieces and slice mushrooms.
Add prepared vegetables and grape tomatoes to separate skewers.
Grill chicken skewers for 10-12 minutes.
Once the first side is cooked, rotate the chicken onto the other side and cook until they are no longer pink in the center, about 3-4 minutes longer.
Meanwhile, cook the vegetables until your desired level of doneness, rotating occasionally to avoid burning.","url":"https://recipe.bluelayer.org/recipe/24245/simply-spiced-chicken-kabobs"},{"id":"24240","title":"Rice Krispy Treats With All the Variations","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows
animal fat, bacon grease","directions":"Measure out the Rice Krispies.
Melt the butter and marshmallows very slowly.
Pour over cereal and stir with a rubber spatula or a wooden spoon (or put gloves on and toss by hand).
Press into a 9x13 buttered pan and let cool.
Cut into squares.
Variations:
SQUARES: Use half Rice Krispies and half Cocoa Pepples, Fruity Pebbles, Froot Loops, or any other cereal combo you like.
TOPPINGS: Mix a 12 ounce bag of choclolate chips with two tablespoons of butter, melt and spread over treats before you cut them.
Cool and cut.
Also use white chocolate and peanut butter chips or butterscotch chips to replace the chocolate chips.
Make them crazy and have some fun!
I made 150 of these last year for an adult party and all of them were eaten.
There were only 50 people there.
After they dry, cut them and wrap in parchment, twisting the ends closed.
I use Handy Wax which is the perfect size for them.
You can add ribbons to the ends but they look so cute wrapped in the handy wax.
I piled them up into a huge basket and everyone grabbed a few.","url":"https://recipe.bluelayer.org/recipe/24240/rice-krispy-treats-with-all-the-variations"},{"id":"24234","title":"Strawberry Super Pie","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
nuts, pecans
strawberries, raw
water, bottled, generic
sugars, granulated
cornstarch
cream, fluid, heavy whipping
cheese, parmesan, hard
vanilla extract
sugars, powdered","directions":"Preheat oven to 375F (190C).
For crust, mix melted butter with flour, powdered sugar, and pecans.
Press into a buttered 10 inch pie plate.
Bake for 25 minutes or until light brown.
Allow to cool completely.
Start topping by mashing enough strawberries to make one cup.
Cut tops off remaining strawberries and set aside.
Place mashed berries in a sauce pan and add water.
Mix sugar and cornstarch into crushed berry mixture and bring to a boil on top of stove, stirring.
Boil about one minute or until clear and thickened.
Set aside to cool.
For filling, whip cream until stiff.
In another bowl, beat cream cheese with vanilla and powdered sugar.
Carefully fold whipped cream into cream cheese mixture.
Spread in cooled crust and refrigerate.
When crushed berry mixture is cool, pie can be assembled.
Stand whole (or halved, as you like) strawberries on top of cream filling, cut side down.
When entire filling is covered with whole berries, carefully spoon cooled crushed berry mixture over all.
Cream filling should not be seen between berries.
Once the crevices have been filled, do not overload the pie with the crushed berry mixture, as it will just drip over the sides.
Any left- over crushed berry mixture is excellent instead of jam on toast or English muffins.","url":"https://recipe.bluelayer.org/recipe/24234/strawberry-super-pie"},{"id":"24224","title":"Butter Peanut Brittle","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
leavening agents, baking soda
vanilla extract
oil, corn, peanut, and olive","directions":"Coat the back of a baking sheet with 2 tablespoons of the butter; set aside.
In a 3-quart heavy-bottomed saucepan over high heat, cook the sugar, the water, and the corn syrup without stirring until it registers 300F on a sugar thermometer (10 to 15 minutes).
Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Remove the saucepan from the heat and with a long-handled wooden spoon or heatproof spatula rapidly stir in 1 tablespoon of the butter, the baking soda, vanilla, and peanuts.
Be careful; the mixture will bubble and foam.
Immediately turn the mixture onto the buttered baking sheet and spread it out thin with the wooden spoon.
Let the brittle cool for 5 minutes, then loosen it from the pan with a flexible-blade spatula.
Butter your fingertips with the remaining 1 tablespoon butter and stretch the brittle as thin as possible.
Let the brittle cool completely (about 30 minutes), then break it into pieces with your hands.
In a tightly covered container, the brittle will keep for 1 week at room temperature.
Substitute any toasted nuts for the peanuts.
Coconut Brittle: Substitute 2 cups lightly toasted, flaked unsweetened coconut and 1/4 teaspoon salt for the peanuts.
Coconut Cashew Brittle: Substitute 1 cup toasted, salted cashews and 1 cup lightly toasted, flaked or ribbon unsweetened coconut for the peanuts.","url":"https://recipe.bluelayer.org/recipe/24224/butter-peanut-brittle"},{"id":"24194","title":"Krispy Cream Pie","ingredients":"peanut butter, smooth style, without salt
syrups, corn, light
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
ice creams, vanilla
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Mix together 1/3 cup peanut butter, corn syrup, and rice cereal.
Pat into the bottom of two 9-inch pie plates.
Mix softened ice cream with 1/4 cup peanut butter.
Spread into the crusts.
Freeze until firm, about 1 hour.
Drizzle with chocolate syrup before serving.","url":"https://recipe.bluelayer.org/recipe/24194/krispy-cream-pie"},{"id":"24177","title":"Delightfully Different Cinnamon Buns","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
water, bottled, generic
sugars, brown
butter, without salt
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, yeast, baker's, active dry
spices, cinnamon, ground
nuts, pecans","directions":"In a 10\" bowl or bigger add the 2 1/4 cups of flour, 1 teaspoon baking soda, 1 teaspoon baking powder and 2 tablespoons of brown sugar and blend or mix well with a fork and set it to the side -- we will call this the dry mix --
In a smaller pre-warmed bowl mix the 3/4 cups of warm water, the 1/4 oz.
packet of yeast, 2 teaspoons of white granulated sugar and the 1 teaspoon of salt.
Now stir the wet mix well and let it set for 8 - 10 minutes to allow the yeast to start activating -- If it grows a head of foam a beer could only dream of in that time, you did it correctly.
After waiting the 8 - 10 minutes mentioned above, combine the 2 mixes (Wet and Dry), and blend just until the bread quits sticking to the bowl and stop mixing -- The dough should look stringy and not be completely blended together.
At this time dump the dough onto a clean, dry and lightly floured work area.
Wash your hands as you wash the 10\" bowl that you will need again in a moment -- dry the bowl and flour your hands.
At this time add 4 tablespoons of the olive oil -- yes just pour it on top of the dough and kneed the bread until a nice doughball is formed -- Most of the kneeding is done at this time so mash and fold -- mash and fold.alot.
After a nice doughball is formed, oil the 10\" bowl with 1/2 the remaining olive oil and place the doughball in the bowl flipping the dough until it is coated well with the oil -- (This keeps the the dough from stiffening up while it is rising.)
Cover the bowl and place in a warm spot to rise until doubled in size -- (on a warm day it should take roughly an hour, on a cold and rainy day it may take up to 3 hours).
After the dough has doubled in size dump the dough onto your lightly floured surface then kneed and double fold the dough 4 times and stop kneeding .
Reform and oil the ball with the last remaining tablespoon of olive oil and place back into the bowl and allow the dough to rise again until it has doubled in size a second time.
After it has risen the second time punch down the dough and dump the doughball back onto your lightly floured work surface and sprinkle the doughball lightly with flour and roll out the dough to roughly form a 10\" to 12\" square --
On this square pour the melted butter and spread evenly to cover the top of the dough square.
Now lightly cover the buttered area with a light coating of cinnamon and the left over brown sugar.
Now add the pecan pieces on top of the brown sugar if you so choose.
Now roll the dough into a log and take a serrated bread knife and CUT the dough into 1\" wide sections -- (DO NOT just mash through the dough with the knife) -- Now place the rounds on a non-stick or pam coated baking pan and allow them to rise again -- basically until they have doubled in size again.
Preheat and bake in a 350* oven for 10-12 minutes or until nice and brown.
glaze and enjoy.","url":"https://recipe.bluelayer.org/recipe/24177/delightfully-different-cinnamon-buns"},{"id":"24142","title":"Cream Cheese Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, parmesan, hard","directions":"In a food processor, combine the flour and salt and pulse briefly to mix.
Add the butter and cream cheese and pulse until the mixture just starts to come together.
Transfer the dough to a work surface, divide into 2 equal portions and press each portion into a flat disk.
Use 1 or both dough disks immediately, or wrap in plastic wrap for future use.
Can be stored in the refrigerator up to 2 days or in the freezer up to 1 month.","url":"https://recipe.bluelayer.org/recipe/24142/cream-cheese-pie-dough"},{"id":"24131","title":"Watermelon Lemonade","ingredients":"watermelon, raw
lemon juice, raw
sugars, granulated
water, bottled, generic","directions":"In a blender, puree watermelon.
Pour watermelon juice through a strainer to remove larger pieces and any seeds that may be in the mixture.
Pour watermelon juice back into blender, slowly blend lemon juice in.
Continue blending until mixture is smooth.
Transfer mixture to a pitcher; add sugar and water and mix until well blended.
Taste mixture, add additional sugar if necessary.
Serve in a cup over ice, garnish with a watermelon piece if desired.","url":"https://recipe.bluelayer.org/recipe/24131/watermelon-lemonade"},{"id":"24098","title":"Pecan Pie Bars","ingredients":"nuts, pecans
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, brown
salt, table
butter, without salt
sugars, brown
honey
cream, fluid, heavy whipping","directions":"Chop the pecans in a food processor.
Roast in a jelly roll pan in 350 degree oven for 5 to 7 minutes.
Watch carefully do not let burn.
Take out and let cool.
Whiz the next four ingredients in a food processor until it forms small lumps.
Spread into a 13 by 9 inch pan and press into an even layer with a spatula (or your fingers).
Bake in a 350 degree oven until it is just starting to color, about 20 minutes.
Meanwhile melt the butter in a saucepan and stir in the brown sugar, honey and cream.
Simmer for a minute and stir in the nuts.
Pour over the hot shortbread base and return to the oven for another 15 to 20 minutes.
Cool completely before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/24098/pecan-pie-bars"},{"id":"24087","title":"Coconut-Honey Fruit Dip","ingredients":"cheese, cottage, creamed, large or small curd
yogurt, greek, plain, nonfat
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
orange juice, raw","directions":"Whirl cottage cheese at low speed in blender until smooth.
Transfer to medium size bowl.
Stir in yogurt, honey, coconut and orange rind; mix well.
Refrigerate until chilled (about one hour).
Place dip in a small glass dish or hollowed-out cantaloupe and surround with bite size pieces of fresh fruit.","url":"https://recipe.bluelayer.org/recipe/24087/coconut-honey-fruit-dip"},{"id":"24084","title":"Blue Cheese and Spinach Dip","ingredients":"butter, without salt
shallots, raw
spinach, raw
cheese, blue
yogurt, greek, plain, nonfat
salad dressing, mayonnaise, regular
salt, table
spices, pepper, black","directions":"In a large skillet, melt butter over medium heat; add onions and cook, stirring frequently, for 5 minutes or until onions are tender.
Cover; reduce heat to low and cook, stirring occasionally, for 15 minutes or until golden brown.
Increase heat to medium.
Add spinach and stir for 2-3 minutes or until wilted; remove from heat.
In a medium bowl, combine cheese, sour cream, and mayonnaise; mash with back of a wooden spoon until cheese pieces are of desired consistency.
Stir in onion mixture, salt and pepper.
Cover and refrigerate to allow flavors to blend for 1 hour or up to 1 day.
VARIATON: Stir in 1/4 cup crumbled bacon just before serving.","url":"https://recipe.bluelayer.org/recipe/24084/blue-cheese-and-spinach-dip"},{"id":"24068","title":"How to Make Vanilla Ice Cream","ingredients":"sugars, granulated
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved.
Heat just until mix is hot and a small ring of foam appears around the edge.
Transfer cream mixture to a pourable container such as a large measuring cup.
Stir in vanilla extract and chill mix thoroughly, at least 2 hours.
(Overnight is best.)
Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.","url":"https://recipe.bluelayer.org/recipe/24068/how-to-make-vanilla-ice-cream"},{"id":"24063","title":"Green Beans-canning-hot Pack","ingredients":"beans, snap, green, raw
salt, table
water, bottled, generic","directions":"Wash beans.
Drain.
Trim ends and remove strings.
Cut into 2 inch pieces.
Boil for 5 minutes.
Pack into clean hot jars leaving 1 inch head space.
Add salt.
Ladle boiling water over beans-again leaving 1 inch head space.
Remove bubbles.
Wipe rims and adjust 2 piece caps.
Process quarts 25 minutes at 10 pounds pressure.
**If you wish to can in pints use 1/2 t salt and process 20 minutes at 10 pounds pressure.","url":"https://recipe.bluelayer.org/recipe/24063/green-beans-canning-hot-pack"},{"id":"24053","title":"LoBello's Spaghetti House - Gnocchi","ingredients":"wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
water, bottled, generic","directions":"Place 5 cups of all-purpose flour, and 1/2 cup of potato flakes in a large bowl.
Retain 1 cup flour for later use.
Add 1/2 cup of water to the dry ingredients and mix by hand.
Continue to add water by the tablespoon until the flour is incorporated - but not sticky.
If the dough mixture becomes too sticky - add flour until the dough is dry to the touch.
Lightly flour the working surface.
Turn the dough mixture onto the floured working surface and continue to knead the dough until it is smooth.
Cover the dough with a clean towel and let rest for approximately 15 minutes.
Once the dough has rested for approximately 15 minutes, divide the dough into 4 pieces.
Re-flour each piece thoroughly.
Using a rolling pin, flatten each piece of dough until it is approximately 1/8-inch thick.
Using a pizza cutter - cut each piece of dough into strips approximately 1/2-inch wide and each strip into \"little nuggets\" approximately 3/4-inch wide.
Using the tip of a dinner fork slightly tilted on an angle, press each \"nugget\" into the fork tip and roll downward.
This will give you a little round piece of dough with ridges.
Place the finished gnocchi on a floured pan until the process has been completed with all of the remaining dough.
Bring 6 quarts of water to a rolling boil - add the finished gnocchi carefully to the boiling water and stir completely to avoid sticking.
Reduce the heat to a slow boil and cook the gnocchi for approximately 8 minutes or until the desired tenderness is attained.
Drain the gnocchi thoroughly using a colander and serve immediately with your favorite sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/24053/lobellos-spaghetti-house-gnocchi"},{"id":"24051","title":"Citrusy Carrots with Parsley","ingredients":"carrots, raw
water, bottled, generic
orange juice, raw
honey
butter, without salt
parsley, fresh
salt, table
spices, pepper, black","directions":"Cut carrots into 1-inch pieces.
Bring to a boil in a large skillet with water, orange juice, and honey; reduce heat to medium, cover, and cook 8 minutes or until crisp-tender.
Drain and toss with butter, parsley, salt, and pepper.","url":"https://recipe.bluelayer.org/recipe/24051/citrusy-carrots-with-parsley"},{"id":"24045","title":"Peppermint Bark Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
candies, white chocolate
spartan, real semi-sweet chocolate baking chips,","directions":"Melt white chocolate according to package directions.
Add 1/3 cup (80 ml) crushed candy canes and mix.
Pour onto a foil line large cookie sheet and spread into an even layer.
Drizzle semi-sweet chocolate on top in random pattern.
Sprinkle with remaining candy canes.
Let it set up in frige until firm - about 15 minutes.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/24045/peppermint-bark-candy"},{"id":"24044","title":"Baby Spinach Salad With Strawberries and Candied Almonds","ingredients":"nuts, almonds
syrups, corn, light
sugars, granulated
salt, table
spices, pepper, red or cayenne
spinach, raw
strawberries, raw
oil, olive, salad or cooking
sugars, granulated
raspberries, raw
salt, table
spices, pepper, black","directions":"In a small bowl, toss together almonds, corn syrup, sugar, salt and cayenne pepper until coated.
Spread in a single layer on a parchment-lined baking sheet.
Bake in 325F oven, stirring occasionally to break up clumps, for about 12 minutes.
Let cool completely on pan on rack.
Break into pieces.
For the dressing, whisk together oil, sugar, vinegar, salt and pepper in a small bowl.
In a large bowl, toss spinach with dressing.
Sprinkle with candied almonds and strawberries.","url":"https://recipe.bluelayer.org/recipe/24044/baby-spinach-salad-with-strawberries-and-candied-almonds"},{"id":"24033","title":"Potato Gratin with Chevre Recipe","ingredients":"potatoes, raw, skin
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
spices, nutmeg, ground
cheese, goat, soft type
butter, without salt","directions":"Heat the oven to 350 degrees F and arrange a rack in the upper third.
Coat an 8-by-8-inch baking dish with butter; set aside.
Place the potatoes, cream, milk, salt, pepper, and nutmeg in a large saucepan over medium heat and bring to a gentle boil.
While the mixture heats up, gently fold the potatoes from time to time.
(It should take about 15 minutes for the potato mixture to reach a gentle boil.)
Remove the saucepan from heat.
Using a slotted spoon, transfer half of the potatoes to the prepared baking dish and arrange them in an even layer.
Sprinkle with half of the chevre.
Repeat with the remaining potatoes and chevre.
Slowly pour all of the warm cream mixture over the potatoes.
Scatter the butter pieces on top.
Bake until the potatoes are tender when pierced with the tip of a knife and the top is golden brown and bubbly, about 45 to 50 minutes.
Remove from the oven and let sit for at least 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/24033/potato-gratin-with-chevre-recipe"},{"id":"24030","title":"Wendy's Famous Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
grapes, red or green (european type, such as thompson seedless), raw
nuts, almonds
parsley, fresh
salt, table
salad dressing, mayonnaise, regular
cream, fluid, heavy whipping","directions":"Boil Chicken until fully cooked (I like to use cut up pieces of chicken on the bone.
It makes the moistest chicken salad.
).
While Chicken is cooking prepare/chop Celery, Grapes (I find red seedless grapes sweeter), and Parsley.
De-bone Chicken and remove skin and cartilage.
Place shredded/diced chicken meat in bowl.
In a preheated 350 oven, place Almonds in a single layer on a cookie sheet.
Toast Almonds for approximately 10 minutes (or until slightly golden.)
turning Almonds at least once in between.
**Keep a close eye on these while cooking, they can over cook very rapidly!
In a separate bowl, prepare and whip Heavy Whipping Cream until you achieve soft peaks (or according to package directions.
).
Combine Chicken, Celery, Grapes, Parsley, Salt and Mayonnaise.
Gently fold in toasted Almonds and whipped/prepared Heavy Whipping Cream.
Chill until ready to serve.
Serve on large bakery sized Cresent Rolls or on a bed of lettuce or Pita Bread.","url":"https://recipe.bluelayer.org/recipe/24030/wendys-famous-chicken-salad"},{"id":"24029","title":"Beaten Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
lard
cream, whipped, cream topping, pressurized
water, bottled, generic","directions":"Preheat the oven to 450 degrees F (230 degrees C).
Sift flour, salt, baking powder, and sugar together.
Use a fork to \"cut\" the lard into the flour until it looks like coarse meal.
Using a standing mixer, or a wooden spoon, mix the dough as you slowly add the cream.
Mix well to form the dough into a ball, adding water if needed.
Place the dough onto a tabletop, and knead slightly.
With a mallet or a one-piece rolling pin, beat the dough a few times to form it into a rough rectangle.
Fold the dough over, and then beat it out again.
Repeat this process until the dough becomes white and blisters form on the surface, about 15 minutes.
Roll out the dough to about 1/4 inch thick.
Cut into 2 inch rounds, and prick the top a few times with the tines of a fork.
Place on greased baking sheets.
Bake for 15 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/24029/beaten-biscuits"},{"id":"24020","title":"Butterscotch Crispies","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
oats
salt, table
butter, without salt
vanilla extract
leavening agents, baking soda
water, bottled, generic","directions":"In a KitchenAid stand up mixer or standard mixer combine (for KitchenAid use the \"stir\" feature) the brown sugar, flour, oats and salt.
Add the butter, vanilla extract, baking soda and hot water.
Increase the KA to Speed 2-3 and blend.
Place dough in a covered container and chill at least 1 hour.
(I will admit that the first time I only chilled the dough 35 minutes but the cookies turned out fine.
).
Preheat oven to 350 degrees.
Use a cookie scoop to shape the dough into walnut sized balls or shape dough by buttered hands and place on parchment-lined baking sheet.
Cover the bottom of a drinking glass with waxed paper and flatten the dough balls.
Bake for approximately 8-10 minutes.
Cookies will be *very soft*.
Remove pan from oven and set aside for 5 minutes.
Carefully remove cookies to a wire rack to cool for 10 minutes and crisp up.","url":"https://recipe.bluelayer.org/recipe/24020/butterscotch-crispies"},{"id":"24018","title":"Vegetable Dip","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
onions, raw
spices, parsley, dried
spices, garlic powder
spices, paprika
lemon juice, raw
sauce, worcestershire","directions":"If onion pieces are large, break up.
Whisk together all ingredients and chill to blend flavours.
Prep time is for chilling.","url":"https://recipe.bluelayer.org/recipe/24018/vegetable-dip"},{"id":"24012","title":"Whole Wheat Canola Oil Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, canola
water, bottled, generic","directions":"Whisk flour& salt together.
Pour in oil; stir with fork to form a crumbly paste.
Drizzle in water, 1 tbsp at a time, stirring with fork just until pastry clumps together.
Gather pastry together& place between sheets of waxed paper- I save the insides of cereal boxes for this purpose- roll out to a 13 inch circle.
Fit pastry into a 9 inch pie plate, pressing& patching as necessary; trim edges& press with tines of a fork.","url":"https://recipe.bluelayer.org/recipe/24012/whole-wheat-canola-oil-pastry"},{"id":"24010","title":"Pumpkin Butter","ingredients":"pumpkin, raw
sugars, granulated
syrups, sugar free
spices, cinnamon, ground
lemon juice, raw
salt, table","directions":"In a medium saucepan, over medium heat, combine the pumpkin, Splenda, syrup, lemon juice, Pumpkin Pie Spice Blend, and salt.
Bring to a boil, stirring frequently.
Reduce heat to low, and allow to cook stirring frequently for 1 hour, or until thick and dark.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/24010/pumpkin-butter"},{"id":"23998","title":"Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"In a medium bowl, stir together the flour, baking powder, and salt.
Stir in milk, and mix until the dough comes together.
Add more flour if necessary to be able to handle the dough.
On a floured surface, knead the dough until smooth, at least 5 minutes.
Let the dough rest for 5 minutes.
Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C).
Oil should be about 1 1/2 inches deep.
Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
Fry breads in the hot oil until golden on both sides, tuning only once.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/23998/fry-bread"},{"id":"23996","title":"Weight Watchers Strawberry Pie","ingredients":"vanilla extract
water, bottled, generic
strawberries, raw
strawberries, raw","directions":"In a medium saucepan, stir together water and pudding to a boil.
Remove from heat and immediately add the jello until dissolved.
Set the pan aside and let the mixture come to room temperature.
Place strawberries in the bottom of a deep dish pie plate.
Add cooled pudding mixture over the strawberries.
Refrigerate until chilled.
Let it set in well before slicing.","url":"https://recipe.bluelayer.org/recipe/23996/weight-watchers-strawberry-pie"},{"id":"23995","title":"Marshmallow Cinnamon Rice Krispies Bars","ingredients":"butter, without salt
candies, marshmallows
vanilla extract
spices, cinnamon, ground
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Butter a 13 x 9 inch baking pan and set aside.
In large pan, over low heat, melt butter or margarine.
Add the marshmallows and stir over low heat until marshmallows are melted.
Add vanilla and cinnamon and mix well to blend.
Add Rice Krispies cereal and stir to cover with marshmallow mixture.
Pour into prepared pan and press with buttered hands.
Allow to cool about 30 minutes before cutting.
Store covered in air tight container.
Feel free to increase cinnamon if desired.
I used 3/4 teaspoon, but next time I may increase.","url":"https://recipe.bluelayer.org/recipe/23995/marshmallow-cinnamon-rice-krispies-bars"},{"id":"23992","title":"Whole Wheat Mediterranean Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic
vinegar, red wine","directions":"In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together.
If using a bowl, make a well in the center, add the olive oil and mix in with a fork.
If using a mixer or food processor, turn on and add the olive oil.
When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running.
The dough should come together in a ball.
Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball.
Do not overwork it or you will develop the gluten in the flour and the dough will be tough.
Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle.
Wrap in plastic and let rest for 1 hour.
Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking.
Pre-bake and bake as directed.","url":"https://recipe.bluelayer.org/recipe/23992/whole-wheat-mediterranean-pie-crust"},{"id":"23972","title":"Oil Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"mix flour, salt, and oil together until well mixed.
add in water a little at a time until mixture becomes a ball.
roll out to size of pie, and you're done!
bake at 400 degrees for 5 minutes before you add the filling.","url":"https://recipe.bluelayer.org/recipe/23972/oil-pastry"},{"id":"23964","title":"Brown Sugar Pie I","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
vanilla extract","directions":"Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, combine flour and sugar.
Stir in milk, butter, salt and vanilla.
Cook, stirring constantly, until mixture comes to a boil.
Pour into an unbaked pie shell.
Bake at 400 degrees F (200 degrees C) for 5 minutes.
Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/23964/brown-sugar-pie-i"},{"id":"23954","title":"Two-Bean and Barley Salad with Pine Nuts","ingredients":"water, bottled, generic
barley, hulled
lemon juice, raw
mustard, prepared, yellow
oil, olive, salad or cooking
fresh red onions,
beans, snap, green, raw
nuts, pine nuts, dried
beans, snap, green, raw","directions":"In a kettle combine the black beans with enough cold water to cover them by 2 inches, simmer them, covered, for 1 hour, or until they are tender, and drain them well.
While the beans are cooking, in a large saucepan combine the barley with 4 cups boiling salted water and simmer it, covered, for 45 minutes, or until it is cooked but still al dente.
Drain the barley in a colander, rinse it, and drain it well.
In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
In a large bowl combine the black beans, the barley, and the onion, add the dressing, and toss the salad until it is combined well.
The salad may be prepared up to this point 1 day in advance and kept covered and chilled.
In a saucepan of boiling salted water cook the green beans for 4 to 5 minutes, or until they are just tender, refresh them under cold water, and drain them well.
Cut the beans crosswise into 1/4-inch pieces, add them to the salad with pine nuts and salt and pepper to taste, and toss the salad until it is combined well.
Serve the salad chilled or at room temperature.
In a colander rinse the beans under cold water and discard any discolored ones.
In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes.
Remove the kettle from the heat and let the beans soak, covered, for 1 hour.","url":"https://recipe.bluelayer.org/recipe/23954/two-bean-and-barley-salad-with-pine-nuts"},{"id":"23952","title":"Easy Baked Pineapple Cobbler","ingredients":"pineapple, raw, all varieties
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered","directions":"Cut into smaller pieces of the ring pineapple then mix all ingredient till smooth
pour equal amount into 2 ramekin or any baking cup or bowl
bake at 175 C for 30 minute or slightly longer till its top are lighly brown and crisp
cover with foil if it burn too quickly
Let it cool then serve, top with some icing sugar
BELOW ARE FEW OF MY PINEAPPLE RECIPES ,I AM GLAD TO SHARE WITH YOU","url":"https://recipe.bluelayer.org/recipe/23952/easy-baked-pineapple-cobbler"},{"id":"23936","title":"Saucy Kielbasa Bites","ingredients":"sugars, brown
catsup
horseradish, prepared
water, bottled, generic
kielbasa, polish, turkey and beef, smoked","directions":"Mix the sugar, ketchup, water and horseradish in a saucepan.
Add the kielbasa, and stir to coat completely.
Cook stirring frequently on medium heat until it starts to boil.
Reduce heat to minimum, cover and cook stirring regularly until sauce thickens, 30-45 minutes.
Serve in a shallow dish with toothpicks (or else stick a toothpick in each piece and arrange on a platter).","url":"https://recipe.bluelayer.org/recipe/23936/saucy-kielbasa-bites"},{"id":"23933","title":"Tortas de Aceite","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, anise seed
seeds, sesame seeds, whole, dried
orange juice, raw
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Whisk together flour, 3 Tbs.
sugar, anise seeds, sesame seeds, orange zest, yeast, and salt together in large bowl.
Stir in oil and 2/3 cup water to make soft dough.
Cover bowl with plastic wrap, and let dough rise 1 to 2 hours, or until doubled in size.
Preheat oven to 425F.
Line 2 baking sheets with parchment paper.
Spread remaining 1/2 cup sugar on plate.
Divide dough into 16 equal pieces.
Flatten each piece into small circle, and pull edges together toward center.
Pinch to form ball with taut top to press out any air bubbles, and let rest 5 minutes.
Roll each ball into 6-inch circle.
Press each circle on one side into sugar, and place sugar-side-up on baking sheet.
Bake 14 to 16 minutes, or until deep golden and crisp.
Cool on wire rack, and keep stored in airtight container.","url":"https://recipe.bluelayer.org/recipe/23933/tortas-de-aceite"},{"id":"23932","title":"Almond Roca","ingredients":"nuts, almonds
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Line a large rimmed baking sheet with foil.
Lightly butter the foil and set aside.
Place the slivered almonds in a single layer on a baking sheet and toast in the oven at 300 degrees (F) for about 5-6 minutes, checking often, until the almonds are golden brown and toasted.
Remove from the oven and set aside to cool.
In a medium saucepan over low heat, combine the butter and sugar and cook, stirring constantly with a heatproof spatula until the butter is completely melted and the sugar is dissolved.
Dont rush this step!
It may take up to five or six minutes for the sugar to dissolve but you dont want the heat too high during this part of the process.
Once the sugar is dissolved and butter melted, turn the heat up to medium and stir gently as the mixture comes to a boil.
Again, this may take a few minutes.
Once it comes to a boil, clip a candy thermometer to the side of the pan and continue stirring gently as it cooks.
The mixture will gradually turn to darker shades of brown until it reaches the hard crack stage and should register 300 degrees on your candy thermometer.
As you stir during this process, dont scrape the sides of the pan, just gently stir in a figure eight motion.
Immediately take the roca off the stove once it hits 300 degrees and stir in the toasted, slivered almonds.
Pour the candy onto the prepared baking sheet, taking care not to scrape the bottom of the pot as you pour it out.
Using an offset spatula, quickly spread the toffee into an even layer on the baking sheet it will cool quickly making it hard to spread.
Sprinkle the chocolate chips over the hot toffee and tent with foil.
Let the chocolate melt for 2-3 minutes, remove the tented foil and spread the chocolate chips into an even layer.
Sprinkle the remaining sliced almonds over the top of the roca and set the candy aside to let the chocolate set and to let the roca cool completely.
(You can refrigerate it to let the chocolate set up but sometimes the quick cooling from the refrigerator can cause the chocolate to bloom which means it develops white streaks and blotches while it cools.
It doesnt affect the taste but it doesnt look as pretty as smooth, shiny chocolate.)
Once cool and the chocolate is set, break into pieces.","url":"https://recipe.bluelayer.org/recipe/23932/almond-roca"},{"id":"23924","title":"My Paella Recipe Wine and Food tube","ingredients":"oil, olive, salad or cooking","directions":"Heat oil in the paella pan over medium heat.
Add onion, capsicum, tomato, garlic, chicken and calamari.
Add rice and stir for 1 minute.
Stir in stock, saffron and paprika.
When the stock is boiling and rice grains begin to swell, add crab and prawns.
Cook over medium heat for about 10 minutes until the stock has reduced and the rice has begun to swell.
Push the mussels and pippies into the rice and cook until the shells open.
Finally add the peas, strips of capsicum and parsley and leave it for five more minutes on low heat.
Note: - Grind the saffron thread with some salt in a mortar and pestle until it is like a fine powder.
It will help to distribute it through the paella evenly giving a better colour and flavour to the finished dish.
- The perfect time to add the seafood to paella is when enough of the stock has been absorbed to allow the rice to be seen.
- Do not stir the paella during main cooking.","url":"https://recipe.bluelayer.org/recipe/23924/my-paella-recipe-wine-and-food-tube"},{"id":"23911","title":"Easy Competition Quality Babyback Ribs","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
sugars, brown
sauce, barbecue
butter, without salt
water, bottled, generic","directions":"Remove membrane from ribs.
Wipe ribs with papertowels to remove excess moisture (helps butter to stick).
rub butter onto both sides of ribs.
Rub until butter doesnt slide off easily.
Sprinkle (dont rub) the sweet & smoky spice onto both sides of ribs until completely and generously covered.
Take 2 pieces of foil approximately 6in longer than the ribs and fold/crease the long edges together.
Place the foil in a roasting pan or baking sheet that is large enough for the ribs to lay flat and not be pushed up on the sides.
Place ribs meat side up in foil and pull up edges leaving a small opening at the top.
Pour water into foil around the ribs but not on the ribs and then seal top of foil so as to leave room between the ribs and the top of the foil.
(This will allow the water steam to circulate throughout the ribs making them moist and juicy.
).
Bake at 300 degrees for 3 hours Open top of foil and brush BBQ sauce onto ribs and cook 20 more minutes with foil open.
Remove from oven and top with extra BBQ sauce to taste.","url":"https://recipe.bluelayer.org/recipe/23911/easy-competition-quality-babyback-ribs"},{"id":"23903","title":"Italian Grissini (Bread Sticks)","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a small bowl, combine yeast, sugar and lukewarm water.
Let s sit on kitchen counter for 10 minutes or until it starts to bubble.
In the bowl of your electric mixer, combine flour, salt, oil, and the yeast mixture.
Mix on slow speed until all ingredients are combined and you get a smooth and soft dough, about 10 minutes.
Add more water if needed.
Move dough into a greased bowl, cover it with plastic wrap and let it rest for 2 hours or until it doubles in size.
Divide dough into small pieces and roll them out into a long think sticks (about 20 cm long and 7 mm thick).
Bake them at 200 degrees C (390 degrees F) for 10 minutes or until nice, crispy and golden-brown.
Let cool completely before you store them.","url":"https://recipe.bluelayer.org/recipe/23903/italian-grissini-bread-sticks"},{"id":"23898","title":"Cranberry Barbecued Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
cranberry sauce, canned, sweetened
catsup
sugars, brown
lemon juice, raw
sauce, worcestershire
mustard, prepared, yellow
vinegar, red wine","directions":"Preheat oven to 325F.
Place chicken pieces on a foil covered baking sheet (one with sides will help keep the sauce from running off the pan).
Season the chicken with salt and pepper.
In a bowl, stir together remaining ingredients.
Pour the sauce over the chicken.
Bake for approximately 55-60 minutes, basting every 15 minutes or so, cooking until the juices run clear and chicken is done.","url":"https://recipe.bluelayer.org/recipe/23898/cranberry-barbecued-chicken"},{"id":"23892","title":"Fresh Semolina Orecchiette","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Stir together semolina, flour, and a pinch of salt in a large bowl and make a well in center.
Add lukewarm water to well and, using a fork, gradually stir in enough flour, pulling in flour closest to water, until a dough forms (some of flour mixture will not be incorporated).
Transfer dough to a work surface.
Sift remaining flour mixture in bowl through a medium-mesh sieve into another bowl, discarding any hard clumps.
Knead dough, incorporating some of flour mixture as dough becomes sticky, until smooth and elastic, about 8 minutes.
Divide dough into 8 pieces, then wrap each piece separately in plastic wrap and let stand at room temperature 1 hour.
Line 2 large trays with dry clean kitchen towels (not terry cloth) and dust your hands with some remaining flour mixture.
Remove plastic wrap from 1 piece of dough and roll dough on work surface to create a 1/2-inch-thick rope (2 to 3 feet long).
Cut into 1/3-inch pieces with a sharp knife, separating pieces as cut so they do not touch.
Lightly toss cut pieces with some remaining flour mixture.
Put 1 piece of dough, a cut side down, on work surface (if necessary, reform round shape; keep remaining pieces covered with a clean kitchen towel).
Dust your thumb with some flour mixture and press down on dough, pushing away from you and twisting thumb slightly to form an indented curled shape (like an ear).
Transfer to a lined tray.
Make more orecchiette with remaining cut pieces in same manner, transferring to lined tray.
Repeat rolling, cutting, and forming with remaining 7 pieces of dough in same manner, transferring to trays.","url":"https://recipe.bluelayer.org/recipe/23892/fresh-semolina-orecchiette"},{"id":"23882","title":"Shepherd's Pie #5FIX","ingredients":"beef, grass-fed, ground, raw
sauce, worcestershire
shortening, vegetable, household, composite
potatoes, raw, skin
butter, without salt","directions":"Saute ground beef until fully cooked.
Cook frozen mixed vegetables as directed.
Mix together with butter and Worcestershire sauce.
Place in pie plate (glass or foil) and top with Simply Potatoes Traditional Mashed potatoes.
Place in oven and cook at 375F for 20 - 25 minutes until heated through and potatoes are lightly browned.
Serve with a salad for a complete meal.","url":"https://recipe.bluelayer.org/recipe/23882/shepherds-pie-5fix"},{"id":"20050","title":"Autumn Squash Casserole","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sugars, brown
salt, table
spices, pepper, black
butter, without salt
apples, raw, with skin
sugars, granulated
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
sugars, brown
butter, without salt","directions":"Preheat an oven to 350 degrees F (175 degrees C).
Place the squash pieces in a saucepan and cover with water.
Bring to a boil and cook until the squash is tender, about 15 minutes.
Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper.
Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar.
Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally.
Spread the apples in a 3-quart casserole.
Spoon the mashed squash evenly over the apples.
Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter.
Sprinkle the cornflake mixture evenly over the squash.
Bake in the preheated oven until heated through, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/20050/autumn-squash-casserole"},{"id":"23879","title":"Pumpkin Pie Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
ice creams, vanilla
pumpkin, raw
cream, whipped, cream topping, pressurized
spices, cinnamon, ground","directions":"Combine the evaporated milk, ice cream, and pumpkin pie filling in a blender and blend until smooth.
Pour into a glass; top with whipped topping and ground cinnamon to serve.","url":"https://recipe.bluelayer.org/recipe/23879/pumpkin-pie-shake"},{"id":"23877","title":"Turkey Shepherds Pie with Leftover Mashed Potatoes","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, thyme, dried
ground turkey, raw
shortening, vegetable, household, composite
potatoes, raw, skin","directions":"Note: if you have leftover gravy, about 2 1/2 cups, it can be substituted for the white sauce.
If you do this, just add dried thyme, meat and vegetables into the heated gravy and proceed with the remaining instructions.
Preheat oven to 400 F.
If you are making your own white sauce: Melt butter in a medium saucepan over medium heat.
Add onions and cook until translucent, 2-3 minutes.
Whisk flour into butter and onions and cook for an additional 2-3 minutes.
Slowly whisk broth into flour until smooth, add thyme, salt and pepper and bring to a slow simmer.
Add meat and vegetables.
Simmer for 10-15 minutes.
Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet.
Spoon warmed mashed potatoes over top, and, using the back of a spoon, make an even layer with the potatoes.
Then put the pans into the oven and bake 20-25 minutes, until top is golden brown and filling is bubbly.","url":"https://recipe.bluelayer.org/recipe/23877/turkey-shepherds-pie-with-leftover-mashed-potatoes"},{"id":"23857","title":"Caramel Brownies","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
candies, caramels
butter, without salt
nuts, walnuts, english","directions":"Mix cake with butter and 1/3 Cup evaporated milk, divide in 1/2.
Place half in a greased 13x9 greased pan.
Bake @ 350 for 6 minutes.
In microwave, melt caramels with 1/3 Cup evaporated milk.
Sprinkly chocolate chips evenly on baked cake mix, cover with melted caramels.
Top with the remaining half of cake mix.
(i flatten it in my hand and piece it together on the top, a few cracks are ok).
Bake @ 350 for 20 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/23857/caramel-brownies"},{"id":"23852","title":"Strawberry-Basil Jam","ingredients":"strawberries, raw
sugars, granulated
spices, basil, dried
lime juice, raw
lime juice, raw","directions":"Clean and hull strawberries.
Cut strawberries into pieces.
Then weight to make 1.2 kg fruit for jam.
In a suited pot mix strawberries, super gelling sugar and lime juice.
Let stand for 2 hours, mixing from time to time.
Over medium high heat bring to a boil stirring all the time.
Let boil strawberry mixture for 4 minutes, stirring all the time.
Remove from heat and add lime peel.
Mix.
Add coarsely chopped basil and mix.
Fill into twist off preserving jars and close jars.
Let stand for 1 minute and then turn up side down.
Let stand for 10 minutes and turn over again.
Let cool completely.
NOTE on \"Dr. Oetker's Super Gelling Sugar 3:1\".
Dr. Oetker is a well known brand in Germany.
There are several gelling sugars available.
The \"3:1\" super gelling sugar already contains pectin and you only need 1/3 of sugar.
If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
Follow the instructions on the package.","url":"https://recipe.bluelayer.org/recipe/23852/strawberry-basil-jam"},{"id":"23836","title":"Vanilla Wafer Pie Crust","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
sugars, granulated","directions":"Blend crumbs, butter and sugar thoroughly.
Pour into 9\" pie plate; press down firmly into bottom and sides with the bottom of a glass.
Bake in preheated 375F oven for 5 minutes.
Cool completely before filling with softened ice cream, stiff custard or pudding, or other fully-cooked or no-cook-needed pie filling.","url":"https://recipe.bluelayer.org/recipe/23836/vanilla-wafer-pie-crust"},{"id":"23834","title":"Butter Pie Crust Recipe","ingredients":"sugars, powdered
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
beans, snap, green, raw","directions":"Makes one 8- or possibly 9-inch crust
Combine sugar, flour and salt in bowl.
Add in butter and mix with pastry blender or possibly fingertips till mix resembles coarse meal.
Add in water.
Gather pastry into a ball and pat into flat round.
Wrap in plastic wrap and refrigerate1 hour.
On a lightly floured surface, roll pastry into a circle 1/8-inch thick and fit into a lightly greased pie pan.
Trim edges proportionately, then flute or possibly crimp decoratively.
Place in freezer at least 15 min while preheating oven to 425 F.
Line piecrust with greased waxed paper or possibly parchment and fill with dry beans (to weigh down crust).
Bake 15 min, till edges brown and crust is hard sufficient to support it.
Remove paper and beans.
Prick bottom of crust with a fork.
For a partially baked crust, bake 5 min longer, till lightly browned.
For a fully baked crust, bake 10 min longer, till completely browned.","url":"https://recipe.bluelayer.org/recipe/23834/butter-pie-crust-recipe"},{"id":"23825","title":"Dessert Cream Cheese Ball","ingredients":"cheese, parmesan, hard
butter, without salt
sugars, powdered
sugars, brown
vanilla extract
mini semi-sweet chocolate baking chips,
nuts, pecans","directions":"In a medium bowl, beat together cream cheese and butter until smooth.
Mix in confectioners sugar, brown sugar and vanilla.
Stir in chocolate chips.
Cover, and chill in the refrigerator for 2 hours (the mixture is about the consistency of cake batter at this point).
Shape chilled cream cheese mixture into a ball.
Wrap with plastic, and chill in the refrigerator for at least 1-2 hours.
(I usually freeze it)
Sprinkle toffee pieces or pecans on top before serving.
Serve with Teddy Grahams or other sweet crackers!","url":"https://recipe.bluelayer.org/recipe/23825/dessert-cream-cheese-ball"},{"id":"23819","title":"Ninja 2 in 1: Easy Shepherd's Pie","ingredients":"beef, grass-fed, ground, raw
la flor, steak seasoning,
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
cheese, cheddar","directions":"Add turkey or beef to pot and sprinkle with seasoning.
Set to STOVETOP HIGH.
Cook uncovered 5 minutes or until meat is browned, stirring often.
Stir in vegetables and flour.
Cook uncovered 5 minutes, stirring occasionally.
Spread potatoes over meat mixture.
Top with cheese.
Set OVEN to 350 degrees F. for 20 minutes.
Cover and cook until mixture is hot.","url":"https://recipe.bluelayer.org/recipe/23819/ninja-2-in-1-easy-shepherds-pie"},{"id":"23818","title":"How to Make Your Own Homemade \" Graham Crackers \"","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
butter, without salt
shortening, vegetable, household, composite
honey
molasses
water, bottled, generic
vanilla extract","directions":"Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
In a separate bowl, mix the honey, molasses, water and vanilla.
Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
Form the dough into a ball.
Cover and chill for several hours.
Cut the dough in half and let it sit for 15 minutes at room temperature.
Sprinkle a piece of wax paper with whole wheat flour.
Roll out one of the dough pieces flat to about 7 x 15 inches.
If the dough cracks or breaks, just pinch the edges back together.
Poke a fork into the dough at 1/2-1\" intervals.
Then cut into 2 1/2\" squares.
Use a spatula to move the squares to a large, ungreased baking sheet.
You can place them close together.
Repeat with the other half of the dough.
Bake in the center of the oven for 15 minutes at 350 deg F or until lightly browned on the edges.
Store at room temperature in an airtight container.
Will keep up to a month (Remember there are no preservatives).","url":"https://recipe.bluelayer.org/recipe/23818/how-to-make-your-own-homemade-graham-crackers"},{"id":"23793","title":"Harvard Beets","ingredients":"beets, raw
water, bottled, generic
cornstarch
vinegar, cider
sugars, granulated
butter, without salt","directions":"In a 2-quart microwave-safe casserole with a lid microwave the beets with the water, covered, at high power (100%), stirring every 2 minutes, for 6 to 15 minutes, or until they are tender when pierced with a fork, transferring them as they are cooked to a cutting board, and let them cool.
Reserve 1/4 cup of the cooking liquid in the casserole.
Peel the beets and slice them.
In a small bowl dissolve the cornstarch in the vinegar and stir the mixture into the reserved cooking liquid with the sugar and salt to taste.
Microwave the mixture at high power, stirring after 1 minute, for 2 minutes, or until the mixture is thickened, stir in the beets and the butter, and microwave the mixture at high power for 1 minute, or until the beets are heated through.","url":"https://recipe.bluelayer.org/recipe/23793/harvard-beets"},{"id":"23786","title":"Frosting for Petits Fours","ingredients":"sugars, granulated
cream, whipped, cream topping, pressurized
water, bottled, generic
sugars, granulated","directions":"In a saucepan, stir together the white sugar, cream of tartar and water.
Bring to a boil over medium-high heat, and cook without stirring until the temperature is between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon can spin a long thread.
When the syrup comes to the proper temperature, remove from heat, and stir in confectioners' sugar about 1/2 cup at a time until the icing is thick enough to coat a metal spoon.
Test by pouring over a small piece of cake.
Adjust the amount of confectioners' sugar as needed to get a good pouring consistency.
Use while warm, or reheat over simmering water.
Keep covered with plastic wrap when not in use to prevent a crust from forming on the top.","url":"https://recipe.bluelayer.org/recipe/23786/frosting-for-petits-fours"},{"id":"23776","title":"Naan-Style Flatbread","ingredients":"butter, without salt
spices, cumin seed
spices, poppy seed
seeds, sesame seeds, whole, dried","directions":"1 (14-ounce) can pizza crust
Preheat the oven to 400 degrees F. Lightly spray a baking sheet with cooking spray; set aside.
Remove pizza crust from can and unroll onto baking sheet.
Using your hands, press out the dough until it is approximately 1/4-inch thick.
Brush the dough with melted butter and sprinkle with seeds.
Bake until lightly golden, about 10 to 12 minutes.
Cut into serving size pieces.
Cook's Note: Naan is an Indian white flour flatbread that is lightly leavened by yeast.","url":"https://recipe.bluelayer.org/recipe/23776/naan-style-flatbread"},{"id":"23774","title":"Easy-Grilled-Chicken-Teriyaki","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
sauce, teriyaki, ready-to-serve
lemon juice, raw
spices, garlic powder
oil, sesame, salad or cooking","directions":"Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag.
Seal bag, and shake to coat.
Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate.
Remove chicken from bag, discarding any remaining marinade.
Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.","url":"https://recipe.bluelayer.org/recipe/23774/easy-grilled-chicken-teriyaki"},{"id":"23768","title":"Butter Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
vinegar, cider","directions":"Pulse the flour, salt and sugar in a food processor.
Add about one-third of the butter; process until the butter is combined.
Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs.
Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water.
Squeeze some dough between your fingers.
It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful.
(Do not overwork the dough.)
Turn the dough out onto a large piece of plastic wrap.
Wrap the dough, then press and flatten into a thin round.
Refrigerate 1 hour.
Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface.
Center over a 9-inch pie plate.
Fold in the edges and crimp as desired.
Refrigerate at least 30 minutes before using.","url":"https://recipe.bluelayer.org/recipe/23768/butter-pie-crust"},{"id":"23764","title":"French Bread Rolls to Die For","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flours, bread, unenriched","directions":"Mix together warm water, yeast and sugar and let stand for about 10 minutes.
In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour.
Stir well to combine.
Stir in remaining flour 1/2 cup at a time, beating well after each addition.
Turn out onto a lightly floured surface and knead until smooth and elastic.
Lightly oil a large bowl and place dough in and turn to coat with oil.
Cover with cloth and let rise in warm place until doubled, about 1 hour.
Deflate the dough and turn out onto floured surface.
Divide dough into 16 equal pieces and form into rounds.
Place rolls onto lightly greased baking sheet at least 2\" apart.
Cover rolls with cloth and let rise until doubled, about 40 minutes.
Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/23764/french-bread-rolls-to-die-for"},{"id":"23763","title":"Basic Dough for Cookies or Any Other Dish","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
orange juice, raw","directions":"mix flour and butter together to coarse pea size pieces.
add orange juice.
mix till incorporated.
may need to add a bit more orange juice to have a nice dough.
can divide dough into sections, can bag and freeze, roll out and make various cookies,pastries, pie crusts etc.
use your imagination.","url":"https://recipe.bluelayer.org/recipe/23763/basic-dough-for-cookies-or-any-other-dish"},{"id":"23757","title":"Perfect Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
vinegar, distilled","directions":"as stated in magazine:.
In a food processor, pulse together flour, sugar, and salt.
Add butter, and pulse until largest pieces are the size of peas.
In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers.
If dough still crumbles, pulse in a little more water mixture.
Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands.
Halve and wrap each piece in plastic wrap, pressing to flatten disks.
Refrigerate until ready to use.
(Can be made ahead.
Place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months.
Thaw in refrigerator at least 5 hours before using.
).
My directions:
Place flour sugar, and salt in large bowl and stir to combine.
Using a pastry blender, cut butter (or margarine) into flour mixture, until flour mixture is crumbly and the butter (or margarine) are no longer large pieces.
Mix the cold water with vinegar (water mixture) and slowly add to flour mixture until dough starts to form.
Turn the soft dough onto a lightly floured board or pastry sheet.
Divide dough into 2 equal balls.
Roll dough between two sheets of wax paper to the size of your pie pan.
Place these in refrigerator for 10 minutes or until you are ready to use.
(Hint: I put ice in a glass with water while I measure out my dry ingredients.
Then I pour the cold water (no ice) into a measuring cup until I have 1/2 cup of cold water.
Add your vinegar and your water mixture is ready to use.
).","url":"https://recipe.bluelayer.org/recipe/23757/perfect-pie-crust"},{"id":"23752","title":"Miso-and-Nut Dip","ingredients":"nuts, almonds
nuts, walnuts, english
water, bottled, generic
miso","directions":"Preheat the oven to 350 degrees F. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then grind in a mini food processor to a paste.
In a medium bowl, stir the water with the miso and the nut paste and serve.
Looking for party-ready recipes?
Try our top guacamole recipes, birthday cakes, or punch recipes.","url":"https://recipe.bluelayer.org/recipe/23752/miso-and-nut-dip"},{"id":"23740","title":"Sweet Filo Cigars","ingredients":"phyllo dough
nuts, almonds
sugars, granulated
spices, cardamom
water, bottled, generic
butter, without salt","directions":"Put the frozen filo pastry in the refrigerator the night before you make the recipe, allowing it to thaw gradually.
Preheat the oven to 400*F.
Pulse the almonds in a food processor.
You want to end up with a light powder.
You could also chop them finely by hand or grind in a hand cranked grinder.
Toss with the sugar, cardamom, and enough orange flower water to dampen the mixture slightly.
Unroll the filo and cut it crosswise into strips 5-7\" wide.
Stack the strips in a pile and cover with a barely damp towel.
Place a piece of pastry on the table, heap 2 tbls.
almond mixtue at one end, then fold over the outer edges and roll it up.
Brush the surface with butter.
Bake on an ungreased cookie sheets until golden brown, about 12 minutes.
2nd version:.
For a crunchier pastry that can be baked ahead of time, sprinkle 2 tbls.
of the almond mixture over the entire surface of each filo strip.
Fold in the long edges by 1/2\" If the dough is brittle and won't bend without breaking, brush a little butter on it to make it pliable.
Roll, then brush the surface with a little butter and bake for 8-10 minutes, until nicely browned.","url":"https://recipe.bluelayer.org/recipe/23740/sweet-filo-cigars"},{"id":"23733","title":"Home-Made Hot Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
spices, pepper, red or cayenne
butter, without salt","directions":"Cut wings at all joints.
Discard wing tips.
Place the 24 to 30 pieces in absorbent paper towels to dry.
DEEP FRYER: 375F (190C) for 8 to 10 minutes or until crispy.
OVEN: Spread wings in single layer on cookie sheet.
Bake at 450 F for 25 mins.
Melt butter in sauce pan.
Add hot sauce and stir well.
Place cooked wings in covered bowl.
Pour sauce over wings.
Place lid on bowl and bowl.
Place on plate covered with paper towel.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/23733/home-made-hot-wings"},{"id":"23727","title":"Granola Bars","ingredients":"oats
seeds, flaxseed
nuts, almonds
nuts, almonds
mini semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
butter, without salt","directions":"Combine all ingredients.
Pour into greased 9\" x 13\" pan.
Use another similar shaped pan to press ingredients down so that they stick together once baked.
Bake at 350 degrees for 20 - 25 minutes, until edges are brown.
(We like to under bake a little so that they are soft.
If you like a harder, crispy granola bar, just bake a little longer) Allow to cool and cut into pieces.","url":"https://recipe.bluelayer.org/recipe/23727/granola-bars"},{"id":"23700","title":"Cinnamon-Curry Pecans","ingredients":"water, bottled, generic
sugars, granulated
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, curry powder
nuts, pecans","directions":"Bring water and sugar to a boil in a saucepan over medium-high heat.
Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface, about 15 minutes.
Lightly oil a baking sheet.
Remove the syrup from the stove, then stir in the vanilla extract, baking powder, cinnamon, and curry powder.
Add the pecan halves, return the saucepan to the stove, and stir until the pecans are well coated with the sugar mixture.
Continue cooking and stirring until the sugar sticks to and hardens on the pecans, about 5 minutes.
Spread out onto prepared cookie sheet and allow to cool to room temperature before breaking into individual pieces.","url":"https://recipe.bluelayer.org/recipe/23700/cinnamon-curry-pecans"},{"id":"23698","title":"Maple Sherbet Dessert","ingredients":"syrup, maple, canadian
milk, buttermilk, fluid, cultured, lowfat
lemon juice, raw
salt, table
cream, fluid, heavy whipping","directions":"Combine the maple syrup, buttermilk, lemon juice, and salt.
Pour mixture into an icecream freezing tray/container and freeze for approximately 2 hours, until firm but not hard (how long would depend on your icecream making machine, etc).
Remove from freezing container and break into pieces in the chilled bowl.
Use an electric mixer to beat until smooth but not melted.
Fold in the whipped cream.
Return mixture to the icecream container and freeze until firm again, about 2 hours.","url":"https://recipe.bluelayer.org/recipe/23698/maple-sherbet-dessert"},{"id":"23684","title":"White Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
vanilla extract
salt, table
cream, fluid, heavy whipping
sugars, granulated
butter, without salt","directions":"Place chocolate, corn syrup, vanilla, and salt in food processor.
In small saucepan, bring cream to boil.
With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.
Stop food processor and add confectioners sugar, processing until sugar is incorporated, about 30 seconds.
While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.
Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes.
Youll know its ready when a spoon can stand up in it.
TIP: This frosting produces a silky, creamy consistency.
For a fluffier frosting, beat the cooled frosting with an electric mixer at medium speed for about 2 minutes.","url":"https://recipe.bluelayer.org/recipe/23684/white-chocolate-frosting"},{"id":"23680","title":"Spicy Naan","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
salt, table
wheat flours, bread, unenriched
spices, cumin seed","directions":"Proof yeast in 1/2 cup of the water: mix the water and the yeast and teaspoon of flour in a cup; cover and let sit until it's bubbly and active (5- 10 minutes).
Mix the yeast/water, the milk and the rest of the water in a large bowl.
Stir in 2 cups of flour (always stir in the same direction) until smooth.
Add the salt, oil and cumin seeds and stir well.
Add the remaining flour 1/2 a cup at a time until the dough is too stiff to stir.
Turn out dough onto a lightly floured board.
Knead well, until the dough is springy; only add enough flour to keep the dough from sticking to the board.
Let dough rise in a lightly oiled bowl, covered with plastic, in a cool place for a few hours (warmer rising spot= shorter rise; I prefer leaving it longer).
When the dough has risen to about double its original size, knead it down.
Preheat the oven to 500 degrees F.
I use unglazed quarry tiles in my oven when I make naan, attempting to mimic the tandoor ovens that are supposed to be used.
If you don't have baking tiles, just use a baking sheet (I guess).
Cut the dough into 12 equal pieces and form them into balls.
Brush the top of each ball lightly with melted butter or ghee and let it sit for about 20 minutes before shaping (by the time you've formed the last ball, the first one has usually sat long enough).
Shape and bake naan two at a time: first smoosh the ball down flat with your fingers, then stretch it out into an oval shape.
Transfer to the oven using a baking peel, or some other lightly floured thing you can use to slide the breads into the oven.
Bake for about 6 minutes, or until puffy and getting brown.
Yum!","url":"https://recipe.bluelayer.org/recipe/23680/spicy-naan"},{"id":"23669","title":"Grandpa Slabaugh's BBQ Sauce","ingredients":"oil, olive, salad or cooking
water, bottled, generic
vinegar, distilled
sauce, worcestershire
salt, table
spices, garlic powder
spices, pepper, black","directions":"Mix all together and bring to a boil over the stove just to dissolve salt and mix flavors.
Dip each piece of chicken in sauce and place on hot grill.
(NOTE: do not store any sauce that has come into contact with the chicken.
If not using all of the sauce at one cooking, separate what you want to store from what you will be cooking with.
).
Baste intermittently as the chicken cooks.
Direct flame will brown the chicken more than cooking NOT directly over the fire (indirect).
Chicken will be juicier if you cook indirect however, so I normally will move the chicken on and off the direct flame, rotating them for even cooking.
This helps to brown each piece but doesn't dry out the chicken.
Using this method I normally cook the chicken 45 - 60 minutes.","url":"https://recipe.bluelayer.org/recipe/23669/grandpa-slabaughs-bbq-sauce"},{"id":"23664","title":"Albanian Baklava","ingredients":"nuts, walnuts, english
nuts, pistachio nuts, raw
spices, cinnamon, ground
phyllo dough
butter, without salt
sugars, granulated
water, bottled, generic
vanilla extract
honey","directions":"Preheat oven to 350 degrees F. Butter the bottom and sides of a 9x13 glass pan.
Finely chop the nuts and toss them with the cinnamon and set aside.
Unroll phyllo dough and cover with a damp towel while working so that it does not dry out.
Cover the pan with two layers of the phyllo dough then thoroughly brush with melted butter.
Continue this pattern until you have a base layer of 8 sheets of dough.
Sprinkle 2-3 tablespoons of the nut mixture on top.
Layer with 2 sheets of dough again, brush with butter, and then top with 2-3 tablespoons of nuts.
Continue this process of layering until you use everything up.
Make sure that for the top layer you have about 6 sheets of phyllo dough with butter in between every two but no nuts, like you did the base layer.
Once you are done layering, make sure you brush the top with melted butter and use a sharp knife to cut into diamond-shaped pieces.
An easy way to do this is to make four long rows lengthwise and then do diagonals across.
Bake for about 50 minutes until golden and crisp.
While baking.
prepare the syrup.
Boil the sugar and water until sugar is melted.
Add the vanilla and honey and simmer for 20 minutes.
Immediately after removing the baklava from the oven, spoon the syrup over it.
Leave it uncovered because it will get soggy if covered.","url":"https://recipe.bluelayer.org/recipe/23664/albanian-baklava"},{"id":"23658","title":"Easy Pie Crust - Sweet/Savory","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix with a fork until a ball forms.
Press into pie pan.
Bake at 350 until golden or fill with pie and bake according to directions on the pie.","url":"https://recipe.bluelayer.org/recipe/23658/easy-pie-crust-sweet-savory"},{"id":"23653","title":"Chile-Tamarind Trixy Stix Recipe","ingredients":"sugars, granulated
spices, pepper, red or cayenne
tamarinds, raw","directions":"Heat the oven to 200 degrees F and arrange a rack in the middle.
Whisk the sugar and cayenne together in a medium bowl.
Add the tamarind and, using your fingers, rub the paste into the sugar mixture until everything is evenly combined and the texture of brown sugar.
Sprinkle the mixture into a rough 6-inch circle on a sheet of parchment paper.
Cover with a second sheet of parchment paper.
Using a rolling pin or tall drinking glass, roll the sugar mixture until it is in a thin, even layer about 1/16 inch thick.
Remove and discard the top sheet of parchment.
Carefully transfer the parchment with the sugar on it to a baking sheet.
Bake until the top of the sugar is completely dry to the touch, about 35 minutes.
Place the pan on a wire rack and let the sugar cool completely, about 15 minutes.
Break up the dried sugar into small pieces.
Working in 2 to 3 batches, transfer the sugar pieces to a clean coffee or spice grinder and process them into a fine powder.
Transfer the powder to a small bowl, scraping out any mixture stuck inside the grinder.
Set a fine-mesh strainer over a medium bowl.
Pour the sugar powder into the strainer and sift it into the bowl, pressing against the powder with the back of a spoon to force it through the mesh.
Return any larger bits left in the strainer to the grinder and process into a fine powder.
Sift again and repeat with the grinding and sifting as needed until all of the sugar mixture is processed (you may have a few solids left to be discarded).
Place a sheet of paper on a work surface.
Have about 20 (8-inch) paper straws and a toothpick ready.
Make a small funnel out of another piece of paper.
(Make sure the tip fits into the end of the straws.)
Alternatively, use a No.
16 Open Star or No.
5 Round piping tip.
Fold up one end of a straw 1/4 inch.
Fit the point of the funnel or piping tip into the open end of the straw.
Holding the funnel or piping tip in place and working over the sheet of paper, spoon in about 1 1/4 teaspoons of the sugar mixture.
Use the pointed end of the toothpick to poke the sugar mixture into the straw.
Remove the funnel or piping tip and fold the open end of the straw down 1/4 inch to close.
Repeat with the remaining straws and sugar.","url":"https://recipe.bluelayer.org/recipe/23653/chile-tamarind-trixy-stix-recipe"},{"id":"23638","title":"Seeded Crackers - Alton Brown","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
spices, poppy seed
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine in a medium bowl: both flours, both seeds, salt, baking powder.
Stir well.
Stir in oil.
Add water and stir until just combined.
Turn dough out onto a floured board.
Knead a few times, to ensure dough is evenly mixed and smooth.
Cut into 8 pieces and cover with a towel 15 minutes.
Preheat oven to 450F.
Flatten one dough ball and pass through a pasta roller at the widest setting.
Reduce the pasta roller and continue rolling through and tightening down until dough is about 1/8\" thick.
Place dough sheet on a parchment-lined baking sheet.
Using pizza cutter, cut sheets into 2x2\" squares, removing any leftover irregular edges.
Bake 8-12 minutes or until browned and crisp.
Transfer to a rack and cool completely.
Store in a zip top bag with as much air removed as possible.
Use within 2 week.s.","url":"https://recipe.bluelayer.org/recipe/23638/seeded-crackers-alton-brown"},{"id":"23623","title":"Rendered Lard","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic","directions":"Preheat the oven to 300 degrees F.
Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven.
Add the water.
Put in the oven, uncovered and stir every 30 to 40 minutes, pressing the pieces against the pan in order to help them melt.
Cook until the fat has melted, the water has evaporated and the pieces begin to brown slightly, approximately 3 to 4 hours.
Pour through a fine mesh strainer into a heatproof container and allow the fat to cool completely before covering and storing in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/23623/rendered-lard"},{"id":"23607","title":"Malted Milk Ice Cream Bonbons","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
ice creams, chocolate","directions":"Freeze the malted milk balls for 30 minutes.
Pulse them in a food processor, or crush them in a sealed plastic bag to make pieces the size of rice grains.
Place the malted milk powder into a shallow bowl.
Scoop out a ball of ice cream and roll it in the malted milk powder until well coated, then roll it in the crumbs made from the malted milk balls.
Immediately put it on a plate in the freezer and repeat with remaining ingredients.
Firm them up in the freezer for at least 20 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/23607/malted-milk-ice-cream-bonbons"},{"id":"23605","title":"Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic
vinegar, cider","directions":"Blend flour, sugar and salt in processor.
Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
Transfer mixture to bowl.
Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
Gather dough into 2 balls; flatten each into disk.
Wrap each in plastic and chill 30 minutes.
(Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month.
If frozen, thaw overnight in refrigerator.
Soften slightly at room temperature before using.)","url":"https://recipe.bluelayer.org/recipe/23605/flaky-pie-crust"},{"id":"23599","title":"I'm a Little Nutty Pecan Pie Bars","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
nuts, pecans
honey
cream, fluid, heavy whipping","directions":"Preheat oven to 350 degrees F.
Cut 3/4 cup butter into 1/2 inch pieces.
In a food processor blend butter, flour, 1/2 cup brown sugar and the salt until mixture becomes slightly crumbly.
Sprinkle mixture into a 9x13 baking pan and press evenly onto the bottom.
Bake on middle rack of oven for 20 minutes or until golden brown.
Coarsely chop pecans.
Melt remaining 1/2 cup butter and remaining 1 cup brown sugar, honey and cream in a heavy saucepan.
Simmer mixture stirring occasionally for 1 minutes.
Stir in pecans and then pour mixture over hot crust and spread evenly.
Bake on middle rack of oven for 20 minutes or until bubbling; remove and let cool.
When slightly cooled, run a sharp knife around the edge of the pan to loosen bars.
Cool completely in the pan and cut into bars.
Bars will keep for 5 days covered at room temperature.","url":"https://recipe.bluelayer.org/recipe/23599/im-a-little-nutty-pecan-pie-bars"},{"id":"23591","title":"Soyracha Maple Bacon","ingredients":"bacon, meatless
syrup, maple, canadian
soy sauce made from soy (tamari)","directions":"Heat your oven to 400 degrees F.
Line a couple of rimmed baking sheets with parchment or foil.
Lay bacon out on the baking sheets making sure the pieces don't overlap.
Mix together the maple syrup and Soyracha in a small bowl and brush the bacon slices on both sides with it.
There should still be a bunch of the sauce left -- use this to brush occasionally as the bacon is cooking.
Stick the pans of bacon in the oven and bake until browned and crispy (about 18 to 25 minutes-depending on the thickness of your bacon),.
During the baking of the bacon, take the pans out once about halfway through and once towards the very end when they're looking almost done and brush with more sauce.
Transfer the cooked bacon to a plate or platter and serve.","url":"https://recipe.bluelayer.org/recipe/23591/soyracha-maple-bacon"},{"id":"23589","title":"Chocolate Chip Crispies","ingredients":"syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 9x13 inch pan.
Pour the sugar, syrup, and peanut butter into a large microwave bowl.
Microwave on high until it begins to bubble, two to three minutes.
Once the mixture is boiling, remove from the microwave oven, and stir in the cereal and chocolate chips until coated.
Pour the mixture into the prepared pan.
Wet hands, sling off the excess water, and press down the treats until smoothed.
Let cool, and cut into squares.","url":"https://recipe.bluelayer.org/recipe/23589/chocolate-chip-crispies"},{"id":"23587","title":"Super Easy Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"This makes two crusts for a 9-inch pieeither a top and bottom for one pie, or bottoms for two!
Mix flour and salt together with a fork.
Pour in oil and mix with the fork, breaking up bigger pieces until it resembles crumbs.
Add water, stir with the fork, and fold with the fork a few times.
Then knead the dough a couple of times to incorporate all of the dough into a ball.
Separate into two balls and roll out.
Roll out carefully, as it does not patch well.","url":"https://recipe.bluelayer.org/recipe/23587/super-easy-pie-crust"},{"id":"23582","title":"Grape and Apricot Liqueur","ingredients":"grapes, red or green (european type, such as thompson seedless), raw
apricots, dried, sulfured, uncooked
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof","directions":"Wash and dry the grapes.
Discard the stems and place them in a food processor.
Process, pulsing the machine, until you get a juicy pulp.
Cut the apricots into small pieces with kitchen shears.
Place the grape pulp and apricots in a 6-cup jar or bottle; add 2 tblsps to 1/3 cup sugar (depending on how sweet you like your drinks) to the jar and top with vodka.
Shake well and leave in a cool, dark place for 3-4 weeks, shaking once a day for the first week so that the sugar dissolves completely.
The longer you leave it, the mellower it will become.
Strain through a dampened coffee filter.
Press down on solids to extract all liquid.
Pour into a bottle and seal.
Keep in a cool, dark place.
Will keep for years.","url":"https://recipe.bluelayer.org/recipe/23582/grape-and-apricot-liqueur"},{"id":"23576","title":"Hazelnut Praline Truffles","ingredients":"oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
nuts, hazelnuts or filberts
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
cocoa, dry powder, unsweetened","directions":"PRALINE:.
Coat a 9-inch round cake pan with the vegetable oil and set aside.
Combine the sugar and water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel colour (about 8 minutes).
Brush down the sides of the pans two times with a pastry brush dipped in water to prevent the sugar from crystallizing.
When the mixture becomes caramel coloured, quickly stir in the toasted hazelnuts with a wooden spoon, coating them completely with the caramel.
Remove the pan from the heat, and immediately turn the hazelnut mixture into the oiled cake pan and let it cool completely (about 30 minutes).
Break the praline into pieces and pulverize to a powder in a food processor.
TRUFFLES:.
Place 1 pound of the chocolate in a 2-quart mixing bowl.
In a 1-quart saucepan over medium heat, bring cream to a boil.
Pour the cream over the chocolate and let stand for one minute, then whisk until thoroughly blended.
Mix in 3/4 of the hazelnut praline mixture and blend well.
Cover and let cool to room temp and chill for 2-3 hours.
Line 2 baking sheets with parchment paper.
Use a piping bag to pipe out 60 1-inch mounds.
Cover and let chill in freezer for 2 hours.
Dust your hands with cocoa powder and roll the mounds into balls (these will be the truffle centers) and let chill for another 2 hours in the freezer.
Remove truffles from the freezer and bring to cool- room temperature so the outer coating won't crack when they are dipped.
Line 2 more baking sheets with parchment paper.
Melt and temper the remaining 1 1/2 pounds chocolate.
Put a truffle centre into the chocolate, coat completely, remove with a fork, and place on the pan.
Sprinkle the remaining praline on the top of the truffles before the chocolate sets.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/23576/hazelnut-praline-truffles"},{"id":"23573","title":"Fresh Raspberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
sugars, granulated
cornstarch
cornstarch
water, bottled, generic
syrups, corn, light
strawberries, raw
vanilla extract
raspberries, raw","directions":"In a bowl, combine flour and confectioners sugar; cut in butter until crumbly.
Press onto bottom and up the sides of an ungreased 9 inch pie plate.
Bake at 350F for 18-22 minutes or until edges are golden brown.
Cool on a wire rack.
In a saucepan, combine sugar and cornstarch.
Stir in water until smooth; stir in corn syrup.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat; stir in gelatin and vanilla until gelatin is dissolved.
Cool to room temperature, about 30 minutes.
Add the raspberries; gently stir to coat.
Spoon into crust.
Refrigerate until set, about 3 hours.","url":"https://recipe.bluelayer.org/recipe/23573/fresh-raspberry-pie"},{"id":"23571","title":"Ibby's Metaphysical English Toffee","ingredients":"cookies, graham crackers, plain or honey, lowfat
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Preheat oven to 350 degrees, using the middle rack.
Line a 10-inch by 15-inch jelly roll pan with foil.
(You can also use a cookie sheet, but be sure to turn the edges of the foil up) Spray the foil with cooking spray.
Line the pan completely with crackers, salt side up.
Cover the whole bottom.
Set aside.
Combine the butter and brown sugar in a saucepan.
Bring to a boil over medium high heat, stirring constantly.
Boil for exactly 5 minutes, stirring constantly.
If it sputters, reduce the heat.
If it stops boiling, reduce the heat.
NEVER STOP STIRRING.
Pour the mixture over the crackers as evenly as possible.
Slide the pan into the oven.
Bake at 350 degrees for 10 minutes.
Remove pan and sprinkle with chocolate chips.
After a minute or two of melting, spread the chips with a spatula.
Sprinkle chopped pecans over the top and refrigerate.
When the toffee has chilled thoroughly, peel it from the foil and break it into random sized pieces.","url":"https://recipe.bluelayer.org/recipe/23571/ibbys-metaphysical-english-toffee"},{"id":"23568","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
water, bottled, generic
salt, table","directions":"In a bowl blend the flour and the shortening until the mixture resembles fine meal.
In a small bowl stir together the salt and 2/3 cup warm water.
Add the salted water to the flour mixture, and toss the mixture until the liquid is incorporated.
Form the dough into a ball and knead it on a lightly floured surface for 2 to 3 minutes, or until it is smooth.
Divide the dough into 12 equal pieces (or 4 equal pieces for 10-inch tortillas), form each piece into a ball, and let the dough stand, covered with plastic wrap, for at least 30 minutes and up to 1 hour.
Heat a griddle over moderately high heat until it is hot, on a lightly floured surface roll 1 of the balls of dough into a 7- or 10-inch round, and on the griddle cook the tortilla, turning it once, for 1 to 1-1/2 minutes, or until it is puffy and golden on both sides.
Wrap the tortilla in a kitchen towel and make tortillas with the remaining dough in the same manner, stacking and enclosing them in the towel as they are done.
The tortillas may be made 1 day in advance and kept chilled in a plastic bag.
Makes twelve 7-inch or four 10-inch tortillas.","url":"https://recipe.bluelayer.org/recipe/23568/flour-tortillas"},{"id":"23553","title":"Bumbleberry Cobbler","ingredients":"apples, raw, with skin
strawberries, raw
raspberries, raw
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
orange juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Fruit: Combine all ingredients.
Mix well, spread in greased 9 inch square cake pan or baking dish.
Topping: combine flour splenda, baking powder and salt in mixing bowl.
Cut in butter with pastry blender until mixture is crumbly.
Add milk, stirring until moistened.
Drop by spoonfuls of batter over fruit, spreading lightly to cover surface.
Place pan on piece of foil to catch any drips that boil over.
Bake at 400f degrees for 25 to 30 minutes, or until top is golden.
Serve warm.
(Vary the berries to suit your own personal taste and what's in season).","url":"https://recipe.bluelayer.org/recipe/23553/bumbleberry-cobbler"},{"id":"23550","title":"Spiced Anise Tea","ingredients":"spices, anise seed
spices, fennel seed
spices, cinnamon, ground
beans, snap, green, raw
spices, cloves, ground","directions":"Cut the vanilla bean into small pieces first.
Assemble all the ingredients and place in a tea ball.
Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.
Place tea ball in hot water and steep for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/23550/spiced-anise-tea"},{"id":"23545","title":"Norwegian Lefse","ingredients":"potatoes, raw, skin
butter, without salt
cream, fluid, heavy whipping
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Cover potatoes with water and cook until tender.
Run hot potatoes through a potato ricer.
Place into a large bowl.
Beat butter, cream, salt, and sugar into the hot riced potatoes.
Let cool to room temperature.
Stir flour into the potato mixture.
Pull off pieces of the dough and form into walnut size balls.
Lightly flour a pastry cloth and roll out lefse balls to 1/8 inch thickness.
Cook on a hot (400 degree F/200 C) griddle until bubbles form and each side has browned.
Place on a damp towel to cool slightly and then cover with damp towel until ready to serve.","url":"https://recipe.bluelayer.org/recipe/23545/norwegian-lefse"},{"id":"23536","title":"3 Ingredients Coconut Milk Powder Burfi","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
water, bottled, generic
animal fat, bacon grease","directions":"Pour water in a pot.
Add sugar and allow it to come to boil till the mixture has one thread consistency.
Remove from heat.
Pour coconut milk powder into this mixture and mix thoroughly and quickly.
Spoon out the mixture into a greased tray.
While the burfi mixture is still warm, cut it into pieces with a sharp knife.
Otherwise, let it cool and then break into pieces.
The choice is yours.
I prefer to do it while it is still warm.
Store in an airtight container for upto a week but I am sure it won't last that long because its quite yum and will be gone in the belly soon :).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/23536/3-ingredients-coconut-milk-powder-burfi"},{"id":"23520","title":"Figgy Fuel Bar Recipe","ingredients":"nuts, almonds
figs, dried, uncooked
dates, deglet noor
nuts, almonds
orange juice, raw
vanilla extract
spices, cinnamon, ground
salt, table
spices, pepper, black
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Heat the oven to 350 degrees F and arrange a rack in the middle.
Place an 8-by-18-inch piece of waxed or parchment paper in an 8-by-8-inch baking pan; set aside.
Place almonds on a rimmed baking sheet in a single layer and bake, stirring halfway through, until fragrant and light golden brown, about 10 minutes.
Transfer to a wire rack to cool completely.
Place figs in the bowl of a food processor fitted with a blade attachment and process until finely chopped, about 1 minute.
Transfer to a small bowl.
Place cooled almonds in the food processor and pulse until finely chopped and the texture of fine meal, about 25 (1-second) pulses.
Add dates and process, stopping to scrape down the sides as needed, until dates and almonds are combined and dates are finely chopped, about 45 seconds.
Add almond butter, orange zest, vanilla, cinnamon, salt, pepper, and reserved chopped figs and process until evenly combined, stopping to scrape down the sides as needed, about 45 seconds.
Transfer mixture to a large bowl.
Add rice cereal.
Using your hands, knead the cereal into the fig-date-almond mixture until evenly incorporated, about 3 minutes.
(The cereal will break up as you mix it.)
Transfer mixture to the prepared baking pan and, using your hands, pat it into an even layer to the edges of the pan.
Fold the waxed or parchment paper over and press down on it with the bottom of a measuring cup or a flat-bottomed cup until the mixture is firmly packed and the top is smooth.
Freeze for 30 minutes or refrigerate overnight.
Lift the paper and the energy bar slab out of the pan and place on a cutting board.
Remove and discard the paper.
Cut the slab into 4 squares, then cut each square into 4 (4-by-1-inch) bars to form 16 bars total.
Wrap each bar in plastic wrap.
Store at room temperature for up to 5 days or freeze for up to 3 weeks; let frozen bars come to room temperature before eating.","url":"https://recipe.bluelayer.org/recipe/23520/figgy-fuel-bar-recipe"},{"id":"23506","title":"Pignolats de Nostredame","ingredients":"nuts, pine nuts, dried
sugars, granulated
water, bottled, generic
spices, fennel seed","directions":"Preheat the oven to 350 degrees, and line two baking sheets with parchment paper.
Toast the pine nuts in the oven or in a saute pan until they are dry and fragrant and lightly browned.
In a heavy-bottomed saucepan, heat 1/2 cup water with the sugar and the rose water.
Stir until the sugar is just dissolved, and let cook over medium heat without stirring for 20 minutes, or until the syrup reaches 250 degrees.
Add the pine nuts and the crushed fennel seeds, and mix quickly with a wooden spoon until the sugar becomes white.
Remove from the heat.
Using two teaspoons and working quickly, make small disks by dropping heaping teaspoons of the pine-nut mixture on the lined baking sheets.
They will flatten themselves.
Allow them to dry for a few hours before peeling them off of the paper and serving.
The pralines can be decorated, as Nostradamus explains, with little pieces of gold leaf.","url":"https://recipe.bluelayer.org/recipe/23506/pignolats-de-nostredame"},{"id":"23495","title":"Salted Caramel Sauce","ingredients":"sugars, granulated
butter, without salt
cream, fluid, heavy whipping
salt, table","directions":"Place the granulated sugar in a large saucepan over medium heat.
Stirring constantly with a rubber spatula, allow the sugar to heat.
It will clump together as it starts to melt and then will start turning to liquid.
Keep stirring so it doesnt burn and continue until completely melted into an amber coloured liquid.
Once the sugar is melted, immediately add the pieces of butter.
The liquid will bubble up when you add the butter.
Stir the caramel until the butter is completely melted, about 2 minutes.
Slowly drizzle in the heavy cream while still stirring.
Be careful as the caramel will bubble up a lot when you add the cream.
Allow this mixture to boil for 1 minute, stirring constantly, and then remove from the heat.
Stir in the salt.
It will be extremely hot so allow it to cool down a bit before using it or pouring it into another container.
Cover it tightly and store it in the refrigerator for up to 2 weeks.
You can warm it up in the microwave before using it.
I like to scoop the amount Im going to use into another small bowl to heat up.
I find microwaving it multiple times will cause it to not melt quite as nicely.
Adapted slightly from Sallys Baking Addiction.","url":"https://recipe.bluelayer.org/recipe/23495/salted-caramel-sauce"},{"id":"23490","title":"Autumn Spiced Caramel Corn with Candy Drizzle","ingredients":"snacks, popcorn, air-popped (unsalted)
butter, salted
sugars, brown
syrups, corn, light
molasses
pumpkin, raw
vanilla extract
leavening agents, baking soda
nuts, pecans
cookies, vanilla wafers, lower fat","directions":"Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper; set aside.
Pour popped popcorn into an extra large bowl.
In a medium saucepan over medium-high heat, combine butter, brown sugar, corn syrup, molasses and pumpkin pie spice.
Bring mixture to a boil.
Boil for 4 minutes without stirring.
Remove pan from heat and stir in vanilla and baking soda.
Immediately pour caramel sauce over the popcorn and stir to evenly coat the popcorn.
If desired, stir in pecans.
Pour caramel corn onto prepared baking sheets and spread into an even layer with a rubber spatula.
Bake in preheated oven for 30 minutes, stirring every 10 minutes.
Allow caramel corn to cool completely.
Melt Ghirardelli Dark Melting Wafers according to package directions and drizzle candy coating over cooled caramel corn.
Allow candy coating to set and break caramel corn into pieces before serving.","url":"https://recipe.bluelayer.org/recipe/23490/autumn-spiced-caramel-corn-with-candy-drizzle"},{"id":"23470","title":"Chocolate Covered Rocha","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, walnuts, english","directions":"Line a 15x10x1 inch baking sheet with foil, extending foil over the edges for easy removal.
Set pan aside.
Melt butter in a heavy 3 quart saucepan.
Stir in sugar, water and cornsyrup.
Cook over med-high heat to boiling, stirring until sugar is dissolved; avoid splashing the sides.
Clip a candy thermometer to the side of the of the pan.
Cook over med heat, stirring often, until thermometer reaches 290 degrees (about 15 minutes).
Mixture should boil at a moderate, steady rate over entire surface.
Remove from heat and remove thermometer.
Pour mixture into prepared pan.
Spread evenly.
Cool for about 5 minutes or until the top is set.
Sprinkle chocolate pieces over the top.
Let set for 2 minutes.
Spread chocolate over candy.
Sprinkle with nuts, pressing into the chocolate.
Cool several hours to set.
Lift set candy out of pan, using the foil edges.
Break into pieces.
Store in a tighly covered container in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/23470/chocolate-covered-rocha"},{"id":"23466","title":"Five-Minute Pumpkin Pie Oatmeal","ingredients":"oats
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
sugars, brown
vanilla extract
pumpkin, raw
salt, table
pumpkin, raw
sugars, brown
cranberries, dried, sweetened
spices, nutmeg, ground","directions":"For the oatmeal: Thoroughly combine quick cooking oats, water, milk, pumpkin, sugar, vanilla, spice and salt in a microwave-safe bowl.
Microwave on high for 1 1/2 to 2 minutes.
For the topping: Combine the pumpkin with light brown sugar in a small bowl.
Serve a dollop over the oatmeal.
If desired mix in a few Craisins and a sprinkle of nutmeg or pumpkin pie spice.","url":"https://recipe.bluelayer.org/recipe/23466/five-minute-pumpkin-pie-oatmeal"},{"id":"23458","title":"Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
salt, table
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda","directions":"Lightly grease a cookie sheet and set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil: sugar, salt, corn syrup, and water.
Keep stirring until sugar is dissolved, then stir in peanuts.
Set a candy thermometer in place and stir frequently until temperature reaches 300F.
Immediately remove from heat and stir in butter and baking soda.
Pour onto cookie sheet.
Using two forks, lift and pull the peanut mixture to form a rectangle about 14x12 inches.
Let cool completely, then snap into pieces.","url":"https://recipe.bluelayer.org/recipe/23458/peanut-brittle"},{"id":"23445","title":"Portuguese Burnt Sugar Candy","ingredients":"sugars, granulated
water, bottled, generic
vinegar, cider","directions":"In a saucepan, stir together the sugar, water and vinegar.
Bring to a full rolling boil over medium-high heat.
Continue to boil for about 15 minutes, or until the mixture turns a deep golden brown, or use a candy thermometer.
The temperature should reach 300 degrees F (149 degrees C).
Remove from the heat, and pour onto two well buttered heavy dinner plates.
When the candy begins to harden, pull from around the edges of the plates.
Stretch into long ropes and cut into pieces with kitchen scissors, giving each piece a twist.
Cool completely before storing in an airtight tin.
Be careful!
The candy will be very hot while pulling and cutting.","url":"https://recipe.bluelayer.org/recipe/23445/portuguese-burnt-sugar-candy"},{"id":"23432","title":"Creamiest Peanut Butter Fudge","ingredients":"sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
peanut butter, smooth style, without salt
vanilla extract
nuts, cashew nuts, raw","directions":"Line a 9x9x2\" pan with foil, then spray with butter nonstick cooking spray.
(Makes for easy clean up).
Heat sugar, butter,milk and marshmallow creme in heavy 3 quart saucepan over medium heat until mixture boils, stirring constantly.
Boil and stir for 5 minutes.
Add Chips and vanilla, stirring until chips are melted.
Stir in nuts.
Immediately spread into prepared pan.
Refrigerate overnight.
Pull foil out, and cut pieces into 1\" squares.
Store in airtight container in refrigerator.
For creamier fudge, let stand at room temperature 1 hour before serving.
Recipe may be doubled using 4 quart saucepan, boiling mixture for 6 minutes.
Spread into 2 prepared pans.","url":"https://recipe.bluelayer.org/recipe/23432/creamiest-peanut-butter-fudge"},{"id":"23430","title":"Light Crispy Snowball Cookies","ingredients":"wheat flour, white, cake, enriched
butter, without salt
nuts, almonds
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sugars, powdered","directions":"Measure all ingredients.
Leave butter at room temperature to soften.
You can use caster sugar as well.
Combine cake flour and almond flour and sift.
If it takes time for the butter to soften, cut it into small pieces and microwave.
However, be careful not to melt it.
Stir butter with a whisk until it becomes creamy.
Add sugar and salt and continue mixing.
Pour in milk gradually while mixing.
Make sure the milk is not too cold or the butter will become hard.
Mix until it becomes a smooth, creamy consistency.
Add the sifted flour and almond flour.
Combine with a rubber spatula.
If it looks too hard to mix all at once, you can divide the flour into two to three portions.
Avoid kneading the mixture with hands as this changes crispness and texture.
Bring the mixture together.
Put into a plastic bag and chill in the fridge for approx.
30 minutes.
Preheat oven to 200C.
Shape 10g portions of the mixture into balls about 2cm in diameter.
Turn oven down to 170C and bake for 25 minutes.
Once baked, roll onto powedered sugar to coat while they are still hot.
Alternatively you can put the cookies into a plastic bag together with the powdered sugar and shake to coat.
They are finished.
They are nice, crispy snowball and crumble easily.
You can also sift the powdered sugar to coat instead of rolling.
If you don't use the powdered sugar at the end, then increase sugar amount to 30 ~ 40 g.","url":"https://recipe.bluelayer.org/recipe/23430/light-crispy-snowball-cookies"},{"id":"23403","title":"Apple Pie With a Crust","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground","directions":"Mix all ingredients and serve either hot or cold.
Sprinkle with cinnamon.","url":"https://recipe.bluelayer.org/recipe/23403/apple-pie-with-a-crust"},{"id":"23396","title":"Teriyaki Sticky Chicken (4 Points)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
catsup
sugars, brown
vinegar, distilled
sauce, teriyaki, ready-to-serve
mustard, prepared, yellow","directions":"Preheat oven to 350 degrees F.
In a small bowl combine ketchup, brown sugar, vinegar, teriyaki sauce, and dry mustard.
Spray an 8\" x 8\" baking dish with cooking spray.
Place half the sauce into the bottom of baking dish.
Place chicken on top of the sauce and cover the chicken with remaining sauce.
Bake uncover for 40 minutes, or until the chicken is done and the sauce has thickened.
Divide any sauce that is in the dish over each piece of chicken.
Very yummy served with rice (but count the extra points).","url":"https://recipe.bluelayer.org/recipe/23396/teriyaki-sticky-chicken-4-points"},{"id":"23394","title":"Tempering White Chocolate","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"**Very important-do not let any moisture come in contact with the chocolate.
Using a French knife, chop the chocolate into small pieces.
Place the chocolate in a stainless mixing bowl.
Set the bowl over a pan of warm water.
Stir the chocolate constantly so that it melts uniformly.
Continue stirring the chocolate until is completely melted and reaches a temperature of 115 to 118 degrees F. **Remember that your body temperature is 98.6 degrees F. So the chocolate is ready if it fells a little warm than your body-Who really has candy thermometers laying around.
Remove the bowl from the water bath Set in a cool place and stir the chocolate slowly by constantly until it is cool, 78 to 79 degrees F. It should be thick and pasty in texture.
Set the chocolate over the warm water again and stir it until is warmed to 86 to 88 degrees F. Be very careful, because the chocolate warms very quickly.
Do not let the chocolate get too warm.","url":"https://recipe.bluelayer.org/recipe/23394/tempering-white-chocolate"},{"id":"23393","title":"Flaky Butter Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
lard
water, bottled, generic","directions":"In a mixing bowl, combine the flour and salt.
Add the butter and lard and work it in your hands until it resembles coarse crumbs.
Add the water, a little at a time, using your hands until the dough comes together in the palm of your hand.
Do not over work the dough.
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Remove the dough from the refrigerator and place on a lightly floured surface.
Roll out the dough to desired thickness","url":"https://recipe.bluelayer.org/recipe/23393/flaky-butter-pie-crust"},{"id":"23387","title":"Microwave Orange Carrot Rice (Vegan)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
carrots, raw
oil, olive, salad or cooking
salt, table
orange juice, raw
orange juice, raw
carrots, raw","directions":"Steam the carrot chunks on the stovetop or microwave to their desired consistency.
In a 2-quart microwave-safe casserole dish, combine the rice, water,.
juice, oil and salt.
Cover, microwave on high for 5 minutes.
Stir in the orange rind.
Turn the bowl 1/4 turn.
Microwave on high for an additional 10 minutes, turning the bowl after 5 minutes.
Do not uncover the bowl after pulling it out of the microwave.
Let it sit covered for an additional 10 minutes or until all of the liquids have been absorbed.
Immediately before serving, fluff with a fork, add orange and carrot pieces and mix gently.","url":"https://recipe.bluelayer.org/recipe/23387/microwave-orange-carrot-rice-vegan"},{"id":"23383","title":"Carrot Snack Sticks","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
carrots, raw
oil, olive, salad or cooking","directions":"Preheat oven to 400 degrees.
Combine the first four ingredients and stir to combine.
Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
Add the oil and work with your hands to bring the dough together.
Form the carrot parmesan dough into a flat rectangular disk and roll out 1/2 inch thick.
Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
Cool and serve.","url":"https://recipe.bluelayer.org/recipe/23383/carrot-snack-sticks"},{"id":"23381","title":"Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic
leavening agents, baking soda
butter, without salt
salt, table","directions":"In a large Bowl dissolve the yeast, brown sugar and salt in the 375 ml warm water.
Add the flour and knead dough on a floured surface until smooth and elastic (at least 5 min).
Grease and leave to rise in a bowl, covered for about 1 hour.
After the hour passed, mix half a liter of warm water with the baking soda in a pan.
Cut dough into 12 pieces (or 24 if you want them a smaller size).
Roll each piece into a 30 cm rope as thin as you prefer them.
Twist into a pretzel shape, and dip into the soda solution.
Place on baking paper on a baking tray and let to rise for 20 minutes.
After they are baked, brush with melted butter and sprinkle with kosher salt.
Baking:.
Pre-heated oven at 230 degrees C in the middle of the oven until golden brown.","url":"https://recipe.bluelayer.org/recipe/23381/pretzels"},{"id":"23375","title":"Blackberry Grunt","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
blackberries, raw
sugars, granulated
water, bottled, generic
spices, ginger, ground","directions":"Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.
Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses.
Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces.
Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together.
Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.
Combine the blackberries, sugar, water and ginger in a large mixing bowl.
Pour the mixture into a 10-inch cast iron skillet and place over medium heat.
Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon.
Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top.
Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown.
Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/23375/blackberry-grunt"},{"id":"23374","title":"Orange Glazed Chicken","ingredients":"orange juice, raw
sauce, worcestershire
spices, pepper, red or cayenne
salt, table
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 450.
In bowl, combine orange juice, worcestershire sauce, ground red pepper, salt and pepper.
Reserve 1/4 cup sauce for serving.
On 15 1/2\" by 10 1/2\" jelly roll pan lined with heavy duty foil, arrange chicken pieces.
Brush with half of remaining sauce.
Roast 10 minutes; turn chicken over and brush again.
Roast 8-10 minutes longer or until juices run clear when pierced with tip of knife.
Serve with reserved sauce.","url":"https://recipe.bluelayer.org/recipe/23374/orange-glazed-chicken"},{"id":"23372","title":"Restaurant-Style Garlic Mashed Potatoes","ingredients":"potatoes, raw, skin
salt, table
spices, pepper, black
spices, garlic powder
cream, sour, cultured
cheese, parmesan, hard
butter, without salt","directions":"Place potatoes in a large pot or dutch oven.
Add enough water to cover the potatoes.
Stir in 1 teaspoon of the kosher salt.
Bring to a boil, then reduce heat, cover and simmer about 20 to 25 minutes.
Meanwhile, place the remaining 1/2 teaspoon kosher salt, pepper, garlic powder, sour cream, Parmesan cheese and butter in the bowl of an electric mixer.
When potatoes pierce easily with a paring knife, remove from heat and drain.
Add potatoes to the bowl with the other ingredients and mix on medium speed until mostly smooth (there may be some lumps, but we usually don't mind that).
Serve.","url":"https://recipe.bluelayer.org/recipe/23372/restaurant-style-garlic-mashed-potatoes"},{"id":"23370","title":"Cheese Wafers","ingredients":"butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
mustard, prepared, yellow
salt, table","directions":"Mix margarine and Rice Krispies (I use a stand mixer with a paddle attachment).
Then mix in cheese.
Combine flour and seasonings in another bowl.
Add to the cheese mixture gradually.
Roll mixture into marble-size balls.
(I used a 1 inch cookie scoop.
).
Flatten with fork onto parchment paper covered cookie sheet.
Bake at 350 degrees for 15 to 20 minutes.
Don't overbake them!
Store in airtight container when cooled.
Freezes well.","url":"https://recipe.bluelayer.org/recipe/23370/cheese-wafers"},{"id":"23369","title":"Caramel Crunch Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
syrups, corn, light
vanilla extract","directions":"Cover 2 baking sheets with aluminum foil and spray with nonstick cooking spray.
Spread the popped popcorn on the baking sheets in a single layer.
In a medium nonstick skillet, combine the sugar, margarine, and syrup.
Bring to a boil over medium heat, stirring constantly about 3 minutes.
Continue cooking and stirring until the mixture turns a light caramel color, 5 minutes; do not overcook of the caramel will and burn!
Remove from the heat and slowly stir in the vanilla.
Pour the caramel mixture over the popcorn.
When the caramel has cooled, break it into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/23369/caramel-crunch-popcorn"},{"id":"23368","title":"Homemade Butterfingers","ingredients":"sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
syrups, corn, light
butter, without salt
vanilla extract
peanut butter, smooth style, without salt
orange juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium bowl, sift together the powdered sugar and powdered milk.
Set aside.
In a medium saucepan, combine the granulated sugar, corn syrup and butter.
Bring to a boil on high heat, stirring constantly (you dont want it to start sticking).
Once it starts to boil, reduce the heat to medium and continue stirring occasionally for about 5 minutes.
Stir in the vanilla and remove from heat.
Add the sugar/powdered milk combo and stir well until incorporated and smooth.
Add in the peanut butter and stir until smooth.
Add in orange food coloring (entirely optional) until you get it to the orange color desired.
Pour into a parchment-lined 8x8 pan (make sure the paper hangs over two sides) and let the mixture cool completely, about an hour and a half.
Remove from the pan using the paper handles and cut into 2x1 inch pieces using a sharp knife.
Put chocolate into a medium sized microwave safe bowl.
Melt the chocolate in the microwave for 1 minute (or you can do this in a saucepan over low heat if youre into that), then stir.
Continue to heat for 30 second intervals, stirring in between each, until the chocolate is smooth and creamy.
Dip your candy pieces in the chocolate.
You can stab them from the bottom with a fork or maybe use corn-on-the-cob skewers, or maybe try a sturdy toothpick.
Coat completely, then set on a wax-paper-lined baking sheet and allow to cool completely.
Once you have them all done, you can stick the tray in the fridge for about 30 minutes to set.
Store in a sealed container in the fridge or at room temperature.
Its candy, after all.","url":"https://recipe.bluelayer.org/recipe/23368/homemade-butterfingers"},{"id":"23363","title":"Homemade Pickled Ginger (Gari)","ingredients":"ginger root, raw
salt, table
rice vinegar,
sugars, granulated","directions":"Cut the ginger into chunks and place them into a bowl.
Sprinkle with sea salt, stir to coat and let stand for about 30 minutes.
Transfer the ginger to a clean jar.
In a saucepan, stir together the rice vinegar and sugar until sugar has dissolved.
Bring to a boil, then pour the boiling liquid over the ginger root pieces in the jar.
Allow the mixture to cool, then put the lid on the jar and store in the refrigerator for at least one week.
You will see that the liquid will change to slightly pinkish in few minutes.
Don't be alarmed because it's the reaction of rice vinegar that causes the change.
Only quality rice vinegar can do that!
Some commercial pickled ginger has red coloring added.
Cut pieces of ginger into paper thin slices for serving.","url":"https://recipe.bluelayer.org/recipe/23363/homemade-pickled-ginger-gari"},{"id":"23354","title":"Really Easy Pastry","ingredients":"butter, without salt
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"In a large mixing bowl, put together sugar and flour.
Chop up butter into little pieces, and rub together with fingertips.
Add water splash by splash and mixing together with fingers to make sure it doesn't get too sticky.
Then you've got your pastry.
No need to grease the tin.
Can make pie, tarts -- stuff like that.","url":"https://recipe.bluelayer.org/recipe/23354/really-easy-pastry"},{"id":"23351","title":"French Bread With Roasted Garlic","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
spices, garlic powder","directions":"Add water to the machine following with the rest of the ingredients as listed.
Be sure not to have the salt (place salt in a corner)and yeast touch.
Use the french bread setting press start.
When the dough cycle has finished remove dough from machine place it on a floured work surface.
Punch down divide into 2.
Start with one rolling into 7-8 X 3 inches.
Fold one third up lenghtwise and one third down then press.
Repeat twice more letting the dough rest in between foldings.
Gentle roll and stretch each piece to 11-13 inch loaf.
Place loaf on a lightly floured bread pan so it will keep its shape while rising.
Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place.
Slash tops with a sharp knife.
Place into a preheated oven at 450 degrees for 15-20 minutes.
In a pan below add a hand full of ice cubes.
Bake until golden brown.
Transfer to wire rack and cool.","url":"https://recipe.bluelayer.org/recipe/23351/french-bread-with-roasted-garlic"},{"id":"23346","title":"Namoura (Egyptian Honey Cake)","ingredients":"cream, whipped, cream topping, pressurized
butter, without salt
sugars, granulated
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
yogurt, greek, plain, nonfat
nuts, almonds
honey","directions":"Gather Ingredients.
Preheat oven to 400˚F.
Put the butter in the microwave-safe bowl, and heat 15 seconds at a time until mostly melted.
Mix farina, sugar and butter in a bowl.
Mix the baking soda and baking powder, then stir into the yogurt in another bowl.
When mixed, add it to the farina mixture and blend together.
Grease the baking pan with a little shortening and pour the batter inches (As an option, you can drizzle the top with 2 tablespoons of yogurt.
).
Using a knife, score the top of the batter into medium-sized rectangles -- or to be a bit fancier, try diamond shapes!
(You'll probably make 12-16 pieces.)
Place a blanched almond in the middle of each piece.
Using your oven mitts, put the pan into the oven and bake for 30 minutes or until it's brown on top.
When the cake is done, it out of the oven.
Let it cool for 10 minutes while you clean up the kitchen.
Drizzle honey over the top.
Cut along the lines you scored.","url":"https://recipe.bluelayer.org/recipe/23346/namoura-egyptian-honey-cake"},{"id":"23337","title":"Tempura Batter 101","ingredients":"alcoholic beverage, distilled, vodka, 80 proof
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Pour water into a large bowl.
In another bowl whisk together flour and salt.
Sprinkle flour mixture over water then barely whisk the batter.
There will be lumps.
Strain through a fine mesh sieve.
Pour the smooth batter into your iSi Creative Whip.
Screw on one iSi soda charger not the silver cream charger but a gold soda charger.
Shake vigorously about 5 times.
Test your batter.
It should look like fizzy, soft whipped cream.
Dip lightly floured pieces of seafood, veggies like the green beans in the photo above or seasonal wild mushrooms immediately or you can let the batter chill in your fridge until youre ready to fry.
To serve, preheat oil to 375F and fry battered pieces until light golden.
Sprinkle with salt while still hot and serve immediately with or without a dipping sauce.
Your finished tempura dishes will be light and crisp enough to challenge even a tempura master chef!","url":"https://recipe.bluelayer.org/recipe/23337/tempura-batter-101"},{"id":"23309","title":"Herbed Pita Bread - No Fat No Sugar","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
spices, basil, dried
spices, oregano, dried
salt, table
water, bottled, generic","directions":"Add all ingredients in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturers instructions.
Preheat the oven to 500 degrees.
At the end of the dough cycle divide the dough into 8 equal pieces.
On a floured board with floured fingers, press each piece into a circle.
Use a floured rolling pin to roll each into a very think 6 inch circle.
Do not roll more than absolutely necessary, or they will not puff up.
Place on non stick baking sheets.
DO NOT LET RISE.
Immediately bake until each pita puffs up and browns, about 12 to 15 minutes.
Preparation time will depend on the length of your dough cycle in your bread machine, plus rolling time.
Turn over half way through cooking, to get a bit of colour on both sides.","url":"https://recipe.bluelayer.org/recipe/23309/herbed-pita-bread-no-fat-no-sugar"},{"id":"23307","title":"Crazy Crunch","ingredients":"corn, sweet, white, raw
nuts, almonds
nuts, pecans
sugars, granulated
corn, sweet, white, raw
syrups, corn, light
vanilla extract","directions":"Spread popcorn and nuts in shallow roasting pan; set aside.
Mix together sugar, margarine and corn syrup in 2-quart saucepan; cover and cook over medium heat, stirring constantly, until mixture boils.
Continue boiling, stirring occasionally, until temperature on candy thermometer reaches 290 F., or until small amount of syrup dropped into very cold water separates into threads which are hard but not brittle.
Remove from heat and stir in vanilla; pour over popped corn mixture, stirring to coat well.
Spread out to cool.
Break into pieces and store in tightly covered container.","url":"https://recipe.bluelayer.org/recipe/23307/crazy-crunch"},{"id":"23279","title":"Whole Wheat Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
cornmeal, degermed, unenriched, yellow","directions":"Stir together yeast, honey and 1/2 cup of warm water ina large bow; stir until dissolved.
Let stand for about 10 minutes; until water is frothy.
Combine flours in a large bowl.
Whisk 1/2 cup flour mixture into yeast mixture until smooth.
Cover with plastic wrap and let rise in warm draft-free area until doubled in bulk and bubbly; about 45 minutes.
Stir in oil, salt and remaining 3/4 cup warm water and remaining flour mixture into yeast mixture until a dough forms.
Knead dough on floured surface (or with a Kitchen Aid mixer), adding just enough additional flour to form a smooth elastic ball; about 8 minutes.
Form dough into a ball, transfer to an oiled large bowl, and turn to coat with oil.
Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk; about 1 hour.
Lightly sprinkle corn meal on two baking sheets or pizza peel.
Once doubled, punch down and cut into 8 pieces.
Flatten balls on floured surface, then roll out into a 6 1/2 to 7 inch round.
.
Transfer rounds to baking sheets sprinkled with cornmeal.
Cover with non terry cloth towels and let stand at room temperature for 30 minutes.
Place baking stone (or cookie sheet) on rack in the lower third of oven and preheat oven to 500F .
Tramsfer 4 pitas, one at a time, to the preheat baking stone.
(Pitas can also be baked directly on an oven rack.
).
Bake until puffed and pale golden, about 2 minutes.
Turn over with tongs and bake for 2 minute more.
Cool pitas on a rack for 2 minutes, then stack and wrap looslely in a kitchen towel to keep warm.
Bake each circle for 4 minutes until the bread puffs up.
Storing Pita Bread:.
Pitas can be baked up to a week in advance and frozen.
.
To Freeze be sure to wrap in foil, and place in a sealed plastic bag and seal, and freeze.
Thaw, still wrapped, before reheating.
Heat wrapped in foil for 10 - 12 minutes in a 350 degrees F oven.","url":"https://recipe.bluelayer.org/recipe/23279/whole-wheat-pita-bread"},{"id":"23267","title":"Plain but Special Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
leavening agents, baking soda","directions":"Mix the flour, baking soda and butter in the food processor or use a pastry cutter or two forks.
When the mixture is uniformly granular, add the cold buttermilk -- just enough so that the mixture forms a ball.
Cover with plastic wrap and chill for a minimum of 1 hour.
Roll out and place in a 9-inch pie plate.
Bake according to the recipe instructions.","url":"https://recipe.bluelayer.org/recipe/23267/plain-but-special-pie-crust"},{"id":"23264","title":"Peanut Brittle","ingredients":"oil, corn, peanut, and olive
spices, cinnamon, ground
spices, pepper, red or cayenne
sugars, granulated
water, bottled, generic","directions":"Lightly toast peanuts in a small pan to bring out their flavor.
Mix the peanuts with cinnamon and cayenne pepper by tossing a couple times in the medium bowl.
A bit of spiciness in sweets helps to heighten the flavors and punch of the other spices (like the cinnamon in this case).
This is a \"trick\" well known to chocolatiers and made famous by the movie Chocolat.
Over on the stove, combine the water and sugar in a saucepan.
I used a nonstick saucepan, but if you're using a traditional pan, then you'll want to rub the interior surface of the pan down with vegetable oil.
Over medium-high heat, dissolve the sugar into the water and brought it to a boil.
While the syrup was coming to a boil, prepare cookie sheet, non-stick or use parchment paper.
When the sugar turns a light amber color (if you're using a candy thermometer, look for 350 degrees, you're ready to introduce the peanuts.
Working quickly, use a wooden spoon to mix in the peanuts and spices.
It's important to work fast (and sure) from this point on because the syrup is rapidly cooling.
While you are stirring, the syrup will foam up, but the high sides of your saucepan will save you from a mess.
After the peanuts have been stirred in, pour the syrup parchment paper.
Syrup will flow out from the peanuts, so just use a wooden spoon to fold the excess sugar back onto the peanuts.
As it thickens it won't flow anymore.
At the same time, use the back of wooden spoon to press the peanuts down flat so you only have a single layer.
After the brittle cooled (about thirty minutes), wrap it in plastic wrap and broke it into 1 1/2 to 2 inch pieces with hands.
Placed them in a air tight container.","url":"https://recipe.bluelayer.org/recipe/23264/peanut-brittle"},{"id":"23263","title":"Cranberry Shortbread Bars with Almond Streusel Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
salt, table
butter, without salt
nuts, almonds
cranberries, dried, sweetened
sugars, granulated
water, bottled, generic
orange juice, raw","directions":"Heat the oven to 350 degrees F and arrange a rack in the middle.
Cut an 8-by-16-inch piece of parchment paper.
Line an 8-by-8-inch baking pan with the piece of parchment so that the 2 long ends hang over the edges.
Be sure to fit the parchment as smoothly as possible into the dish, snugly pressing it into the corners; set the pan aside.
Place the measured flour, sugar, and salt in a food processor fitted with a blade attachment and pulse briefly to combine.
Scatter the butter pieces over the flour mixture and pulse to break up the butter, about 10 (1-second) pulses.
Process until large clumps of dough form, about 30 to 45 seconds.
Transfer the dough to the prepared baking pan and, using the base of a measuring cup or a glass, press it evenly into the pan (dip the cup or glass in flour if it starts to stick to the dough).
Prick the dough all over with a fork.
Bake until the crust is fully set and just starting to brown on the edges, about 25 minutes.
Meanwhile, make the streusel and filling.
Whisk the flour, sugars, and salt in a medium bowl until combined.
Add the butter and, using your fingers, squeeze the flour mixture and butter together until they form large clumps and all of the flour is totally incorporated into the butter, about 5 minutes.
(Make sure there are no dusty bits at the bottom of the bowl.)
Add the almonds and use your fingers to evenly incorporate.
Break the large clumps into irregularly shaped pieces about the size of kidney beans.
Cover and place in the refrigerator.
Place the cranberries, sugar, and water in a medium saucepan over medium-high heat and bring to a boil, stirring occasionally.
Reduce the heat to medium low and simmer until the cranberries are starting to fall apart and the liquid has become thick and syrupy, about 8 minutes.
Remove the pan from the heat and stir in the zest.
When the shortbread is done, remove the pan to a wire rack.
Reduce the oven temperature to 325 degrees F.
Pour the filling over the hot shortbread and spread it into an even layer.
Evenly sprinkle the streusel over the top and gently press it into the filling.
Bake until the filling is bubbling and the streusel is golden brown, about 25 to 30 minutes.
Transfer the pan to a wire rack and let it cool for 30 minutes.
To remove the slab and cut it into bars, run a paring knife along the 2 exposed edges of the pan.
Grip the parchment hanging over the edges, pull the slab out of the pan, and transfer it to a cutting board.
Let it cool completely, about 30 minutes more.
Remove and discard the parchment.
Cut the slab into 32 (2-by-1-inch) rectangles.","url":"https://recipe.bluelayer.org/recipe/23263/cranberry-shortbread-bars-with-almond-streusel-recipe"},{"id":"23251","title":"Alain's Marbled Chocolate Bars","ingredients":"butter, without salt
candies, semisweet chocolate
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Lightly butter a 10 by 12-inch baking sheet, or casserole dish and set aside.
In the top of a double boiler, or in a metal bowl set over a pot of boiling water, melt the semisweet chocolate, stirring occasionally with a rubber spatula.
Add the toasted pecans and stir well.
Pour the chocolate into the buttered dish, smoothing the top with a rubber spatula.
Melt the white chocolate in the top of a double-boiler, stirring occasionally.
Spoon melted white chocolate on top of melted semisweet chocolate, then run a knife back and forth to create a random ?marbled?
effect.
When chocolate is cooled and has hardened, cut or break into pieces of desired size.","url":"https://recipe.bluelayer.org/recipe/23251/alains-marbled-chocolate-bars"},{"id":"23241","title":"Baked Sweet Yams in Pineapple Juice","ingredients":"orange juice, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
butter, without salt
sugars, granulated","directions":"Peel and cut yams.
cut to diagonal slices about 1/4 inch slices.
Boil pineapple juice and sugar till syrupy.
Add yams and simmer for 10 minutes.
Remove yams and transfer to 13x9 pan.
Arrange slices to nice galette design, overlapping each pieces.
Meanwhile, add butter to the pineapple syrup, let simmer till fully incorporated.
Pour on the yam slices.
Bake in pre heated 350 oven till tender about 30 minutes.
This will be thickened and gooey.
Serve warm.
Delicious!","url":"https://recipe.bluelayer.org/recipe/23241/baked-sweet-yams-in-pineapple-juice"},{"id":"23240","title":"Creamy Mashed Potatoes","ingredients":"potatoes, raw, skin
cream, fluid, heavy whipping
butter, without salt
salt, table
spices, pepper, black","directions":"Peel the potatoes and cut into uniform 1/2-inch pieces.
Place into a 4-quart saucepan and cover with cold water by at least 1-inch.
Cover, set over high heat and bring to a boil.
Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes.
Drain in a colander.
Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted.
Remove from the heat and set a food mill fitted with the smallest die, on top of the pot.
Add 1 cup of potatoes at a time to the mill.
Once all of the potatoes have passed through the mill, stir to combine.
Taste and adjust the seasoning, if necessary.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/23240/creamy-mashed-potatoes"},{"id":"23237","title":"Basic Bread Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Place the warm water in a warm mixing bowl and add the yeast.
Stir to dissolve the yeast, and let stand 3 minutes.
Add the salt and the sugar and stir to combine.
Add the flour and the olive oil and mix, using your hands until the dough comes together in a form that you can knead into a ball without the dough sticking to your fingers.
Wash and dry your hands.
Remove the dough ball from the mixing bowl and place on a smooth cutting board.
Knead the dough, occasionally dusting it with a teaspoon of flour at a time, until you form a smooth, firm, homogenous ball, about 15 minutes.
Place the dough ball into a lightly oiled bowl and cover it with a clean kitchen cloth.
Place the bowl in a warm area (like above the refrigerator) to rise until the dough is doubled in size, about 2 hours.
At this time, punch the dough down, and divide it into 4 equal pieces.
The dough is now ready for use.","url":"https://recipe.bluelayer.org/recipe/23237/basic-bread-dough"},{"id":"23236","title":"Salted Caramel Bark","ingredients":"butter, without salt
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, powdered
vanilla extract
salt, table
pretzels, soft, unsalted
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In large saucepan, melt butter.
Add brown sugar and milk.
Cook on medium for 2 minutes.
Remove from heat and whisk in vanilla and powdered sugar.
Set aside.
Melt candy coating according to package directions.
Pour candy on a parchment paper-lined cookie sheet.
Spread evenly.
Drizzle caramel sauce over melted candy coating.
Sprinkle with kosher salt.
Top with broken pretzels (press them into bark, lightly).
Melt milk chocolate according to package.
Drizzle over bark.
Allow to set about one hour.
Break into pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/23236/salted-caramel-bark"},{"id":"23233","title":"Raspberry and Chocolate Pie","ingredients":"cookies, vanilla wafers, lower fat
nuts, pecans
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cheese, parmesan, hard
sugars, powdered
vanilla extract
cream, fluid, heavy whipping
raspberries, raw
jams and preserves, apricot","directions":"Crust: Combine all ingredients except chocolate chips.
Mix until blended.
Pat mixture on the bottom and sides of a buttered 9 inch pie pan.
Bake at 350F (180C) for about 8 minutes.
Sprinkle the chocolate chips on top and return to oven for 1 minute to melt chocolate.
Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer.
Set aside to cool.
Beat together the cream cheese, sugar and vanilla until light and fluffy.
In a separate bowl, beat the cream until it is stiff.
On the lowest speed, beat the whipped cream into the cream cheese mixture until blended.
Pour into prepared crust.
Stir together the raspberries and melted jam until fruit is evenly coated.
Gently spread raspberries over cream mixture.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/23233/raspberry-and-chocolate-pie"},{"id":"23225","title":"Sarah's Apple Pie Filling","ingredients":"apples, raw, with skin
salt, table
cornstarch
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
lemon juice, raw
water, bottled, generic","directions":"Pack 6-7 quart jars with apples, tightly.
Mix the first 5 ingredients.
Add water and lemon juice.
Cook until it thickens and clears.
Pour over apples, leaving an inch of head space.
Process in water bath canner for 35 minutes.","url":"https://recipe.bluelayer.org/recipe/23225/sarahs-apple-pie-filling"},{"id":"23224","title":"Rosemary Potatoes Anna","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, rosemary, dried","directions":"Preheat oven to 375.
Peel potatoes and cut into 1/8-in.
slices.
Heat 2 teaspoons oil in a 10-in.
ovenproof nonstick frying pan over medium-high heat.
Arrange about one-fifth of the potatoes in a circular pattern in the pan.
Potatoes should sizzle when you put them down; if they don't, wait for the pan to get hot enough.
Mix salt and rosemary in a bowl.
Sprinkle potatoes with about one-fifth of the rosemary salt.
When potatoes begin to brown around the edges, reduce heat to low.
Repeat layering 4 times, sprinkling with a little of the rosemary salt each time (brush final layer with remaining 1 teaspoons oil before sprinkling with last of salt).
With a heatproof spatula, gently pull back potatoes to see if the bottom layer is starting to brown.
If it is, transfer pan to oven and bake until potatoes are tender when pierced with a fork, 45 minutes.
If it isn't, increase heat to medium-high and cook until bottom layer is browning before transferring to oven.
If potatoes start to look dry or curl up, cover with foil.
Run spatula between potatoes and pan sides and invert potatoes onto a plate or flat platter.
Serve hot or warm, cut into 8 wedges with a serrated knife.","url":"https://recipe.bluelayer.org/recipe/23224/rosemary-potatoes-anna"},{"id":"23218","title":"Maple Candied Bacon","ingredients":"bacon, meatless
syrup, maple, canadian
sugars, brown
mustard, prepared, yellow
salt, table
spices, pepper, red or cayenne","directions":"Preheat your oven to 350°F.
Wrap a rimmed baking sheet with aluminum foil and top with a wire rack.
In a large bowl, add the maple syrup, brown sugar, Dijon mustard, Kosher salt, and cayenne pepper.
Mix well.
Add the bacon to the bowl and toss gently with your hands.
Make sure that all of the slices are evenly coated.
Place the bacon in a single layer onto the wire rack.
Bake in the center of the oven for about 20 minutes.
The bacon will be a bit brown, but will most likely need to bake for another 10-15 minutes.
It should look slightly dark (not burnt) and crispy.
If you take it out too soon, the texture will be chewy.
Be patient!
Remove from the oven and cool for 5 minutes on the rack.
Don't let them sit too long or else they will stick.
Once cool enough to handle, you can break the bacon into chards (you'll have about 32 pieces).
Alternatively, you can leave them whole.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/23218/maple-candied-bacon"},{"id":"23215","title":"Peanut Butter Crack","ingredients":"butter, without salt
sugars, brown
pretzels, soft, unsalted
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.
Line a cookie pan with non-stick foil.
Cover bottom of pan with an even layer of pretzels.
Melt butter in saucepan over medium high heat.
Add brown sugar and cook stirring constantly until foamy (about 3 minutes).
Pour toffee over pretzels and spread evenly.
Bake for 10 minutes.
Remove from oven, turn off oven.
While toffee is still hot, sprinkle with peanut butter chips, allow to soften and melt, spread evenly.
Sprinkle with chocolate chips, place in warm oven for about a minute until chips have softened, swirl on top.
Allow to cool.
Break into pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/23215/peanut-butter-crack"},{"id":"23201","title":"Yogurt Pull-Apart Bread","ingredients":"wheat flours, bread, unenriched
yogurt, greek, plain, nonfat
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, yeast, baker's, active dry
sugars, powdered
lemon juice, raw","directions":"Put all the ingredients except for the ones marked in a bread machine, and select the \"dough\" program.
Leave it up to the machine until the 1st rising is complete!
Divide the dough into equal pieces (the number is up to you), round off each piece and rest for 15 to 20 minutes.
THE dough is rather sticky, but keep working on it!
Deflate the dough again, and round off each portion once more.
Put the dough balls in the baking pan, mist with water and leave for the 2nd rising, about 40 to 50 minutes.
Put the pan in a bag or something to prevent the dough from drying out.
I use a shower cap that I got at a 100 yen shop.
When the dough has doubled in volume and has filled up the pan, it's done rising.
I start preheating the oven 6-7 minutes before the dough has finished rising, since that's how long it takes my oven to heat up.
Use that as a guideline.
Bake for 10 minutes at 180C, then lower the temperature to 170C and bake for another 5 to 10 minutes.
Adjust the baking times to your oven.
Make the icing with the ingredients.
I brushed it on with a pastry brush, but you can also drizzle it on - it wil look very nice.
Adjust the consistency of the icing to taste.
When the bread has cooled down a bit, brush with the icing.
The amounts given will just cover the top of the loaf.
If you don't work fast it will be hard to brush the icing on.
Incidentally, my oven has a turntable, and I baked the bread in a frying pan with a removable handle.
Since the oven has a lot of space between the ceiling and the top of the bread, the bread came out in the color shown in the top photo.
If it looks like the top of your loaf is browning too fast, cover with aluminum foil.
These are handy to have baking tools.
From the top right going counterclockwise: a notepad to make notes; a calculator; shortening in a tube; an oil spreader; clothespins; protective gloves; a silicon pastry brush; an ice cream scooper; a stick to mix up egg; a shower cap.
I try to adapt all kinds of tools.
Attention: If you use yogurt that's been in the refrigerator for a while, it may become watery and hard.
This makes a big difference in the dough.
I used yogurt that was just bought.
If the dough is too stiff, adjust with more yogurt or milk.","url":"https://recipe.bluelayer.org/recipe/23201/yogurt-pull-apart-bread"},{"id":"23179","title":"Topsy Turvy Apple Pecan Pie","ingredients":"butter, without salt
nuts, pecans
sugars, brown
apples, raw, with skin
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
salt, table","directions":"Spread softened butter evenly on bottom and dises of pie pan.
Press pecan halves, rounded side down, into butter.
Pat brown sugar evenly over pecans.
Roll out enough pastry for 1 crust; place in pie pan over siguar; trim, leaving 1/2 inch overhang.
Combine remaining ingredients; pour into pie pan, keeping top level.
Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute.
Prick top of pie with fork.
Bake in hot oven, 450 degrees, 10 mins.
; reduce heat to moderate, 350F (180C); bake 30 to 45 minutes or longer, or until apples are tender.
Remove from oven.
When syrup in pan stops bubbling, place serving plate over pie; invert.
Carefully remove pie pan.
SERVE HOT.","url":"https://recipe.bluelayer.org/recipe/23179/topsy-turvy-apple-pecan-pie"},{"id":"23178","title":"Hot Chile Cashew Brittle","ingredients":"oil, olive, salad or cooking
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
spices, chili powder
spices, chili powder
nuts, cashew nuts, raw","directions":"Using a cookie sheet with sides, grease with oil and set aside.
Combine the sugar, water, cream of tartar and chile powders in a saucepan.
Cook the mixture over high heat, stirring continuously with a wooden spoon, until it turns a light golden colour ( approximately 10-12 minutes).
Be very careful working with this caramel as it is extremely HOT!
Brush down the sides of the pan twice with a pastry brush dipped in water to prevent the mixture from crystallizing.
While stirring, add the cashews.
When nuts are completely coated, remove the caramel from the heat and pour onto the cookie sheet, spreading it out with the spoon.
Do this step as quickly as possible because the candy sets up fast!
Allow brittle to cool 30 minutes.
Break into pieces with your hands.
Store in an airtight containers.
An important note: Red chile powder is made from hot red chiles that have been dried and ground.
Do not confuse chile powder with chili powder, the common spice used to make chili.
Source: Chile Pepper magazine.","url":"https://recipe.bluelayer.org/recipe/23178/hot-chile-cashew-brittle"},{"id":"23151","title":"Rice Krispies Squares - No Sweet-Tooth Needed","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive","directions":"In a large pan melt the margarine over a low heat.
Grease a tray that's about 9 x 11 inches and 2 inches deep.
Also grease the spoon you'll use for stirring with and something like a cake slice.
Add the marshmallows and stir till melted.
Once melted continue to cook for 3 more minutes.
Remove from heat and add rice cereal and any additional ingredients (e.g.
peanuts).
Mix till all the cereal is coated in marshmallow.
With the spoon pour the mix out into the greased tray and use the cake slice to press the mixture into the tray.
If the mix starts to stick to the cake slice you can grease it over top of the marshmallow already stuck on and continue.
Any mixture left over can be put into greased ramikins.
Allow to cool (they will stop being as sticky).
This can be sped up in the fridge.
I cut my squares apart with a large pizza cutter, but any knife will do.
Squares can then be stored in a Tupperware container for around 2 weeks.
For other flavours add one cup of any of the following: raisins, glacier cherries, cashews, dried cranberries.
You can also add 1 cup of crunchy peanut butter after you've cooked the marshmallow for 3 minutes, and then continue as normal.
These tend to come out very crumbly though still nice.","url":"https://recipe.bluelayer.org/recipe/23151/rice-krispies-squares-no-sweet-tooth-needed"},{"id":"23079","title":"Hawaiian Brittle","ingredients":"bananas, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
syrups, corn, light
nuts, macadamia nuts, raw
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"MICROWAVE DIRECTIONS: Butter cookie sheet.
Sprinkle banana slices and coconut in 12-inch circle on buttered cookie sheet.
In 1 1/2 quart microwave-safe casserole or 8-cup measuring cup, combine sugar and corn syrup.
Microwave on HIGH for 4 minutes.
Stir in macadamia nuts.
Microwave on HIGH for 4 to 6 minutes or until golden brown.
Stir in margarine and vanilla; blend well.
Microwave on HIGH for I minute.
Add baking soda and stir gently until light and foamy.
Quickly pour in thin stream over bananas and coconut on cookie sheet.
Let cool 30 minutes.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/23079/hawaiian-brittle"},{"id":"23070","title":"Coconut Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a mixing bowl, break chocolate into very small pieces.
In a small saucepan, combine cream and butter.
heat just to boiling, then pour immediately over chocolate pieces.
Beat until smoothly blended.
Chill for at least 1 to 2 hours until firm.
Roll chilled mixture between palms of hands into 1 inch balls and return to fridge.
Toast coconut and, while coconut is still hot, roll truffles in it.
(Hot coconut will fuse to the chocolate.)
Chill on a baking sheet before storing in freezer bags.","url":"https://recipe.bluelayer.org/recipe/23070/coconut-truffles"},{"id":"23066","title":"Cheddar Biscuits from Diabetic Living","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
yogurt, greek, plain, nonfat
oil, canola
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425F In a large bowl stir together flour, baking powder and 1/4 teaspoon salt.
Using a pastry blender or two knives, cut in butter pieces, yogurt and oil until mixture resembles coarse crumbs.
Stir in cheese, Make a well in the center of the flour mixture.
Add milk all at once.
Using a fork, stir just until moistened.
Turn out dough onto a lightly floured surface.
Knead dough by folding and gently pressing it just until dough holds together.
Pat dough into an 8-1/2 x 4-1/2 inch rectangle.
Cut dough lengthwise in half.
Cut each half crosswise into four biscuits to make eight biscuits total.
Place biscuits 1 inch apart on an ungreased baking sheet.
Bake about 14 minutes or until golden brown.
Serve warm.
To Store: Place any remaining biscuits in an airtight container.
Cover and store up to 2 days or freeze up to 2 months.","url":"https://recipe.bluelayer.org/recipe/23066/cheddar-biscuits-from-diabetic-living"},{"id":"23051","title":"Chocolate Crispy Bars ( Rice Krispies )","ingredients":"sugars, granulated
syrup, maple, canadian
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Bring sugar and syrup to rolling boil.
Remove from heat.
Add the peanut butter and chocolate chips.
Stir until smooth.
Add Rice Krispies and mix well.
Put into 9x13 pan and cool.
Cut into bars.","url":"https://recipe.bluelayer.org/recipe/23051/chocolate-crispy-bars-rice-krispies"},{"id":"23049","title":"Italian Meringue Buttercream","ingredients":"sugars, granulated
water, bottled, generic
egg, white, raw, fresh
salt, table
butter, without salt
vanilla extract","directions":"Dissolve sugar in water over medium heat, in a medium saucepan.
Increase heat to high and boil until syrup reaches 238 degrees F on candy thermometer.
Whip egg whites and salt in a large bowl using a stand mixer or hand mixer on 4th speed until stiff peaks form.
When syrup reaches 238 degrees F, reduce the mixer to the 3rd speed.
Slowly add the hot syrup to egg mixture, carefully pouring it down the side of the mixing bowl.
Continue mixing on 3rd speed until mixture reaches room temperature or put mixture in the refrigerator until cooled.
Once cooled, whip mixture on 3rd speed and add butter in small pieces, beating until smooth, then beat in the vanilla extract.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/23049/italian-meringue-buttercream"},{"id":"23007","title":"Maple Oatmeal Scones","ingredients":"currants, zante, dried
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
syrup, maple, canadian","directions":"Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
Place currants in a bowl and cover with boiling water.
Whisk together flours, oats, baking powder, suger, and salt in a large bowl.
Add butter pieces, and rub into flour mixture resembles coarse meal.
Whisk together milk and maple syrup.
Stir into flour mixture just until dough comes together.
Drain currants, and stir into dough.
Transfer dough to a well-floured work surface, and knead 2 to 3 times, or until smooth.
Pat into 1-inch-thick square.
Cut 16 scones with a 2-inch round cutter, and place on prepared baking sheet.
Bake 15 to 17 minutes, or until brown on top.","url":"https://recipe.bluelayer.org/recipe/23007/maple-oatmeal-scones"},{"id":"22984","title":"Fry Bakes(Caribbean-Saint Lucia)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic","directions":"Add all ingredients to the bowl of a stand mixer fitted with dough attachment, OR you can do this by hand.
Mix until a soft dough forms.
If you can stand to wait thirty minutes to an hour, let the dough rest and rise.
If you can't wait, these bake up great even if you cook them right away.
But they do become rather lovely little plump pillows once they do puff up.
Right before cooking, pat them down into relatively thin discs (about 1/4 inch thick).
Fry in a 1/4 inch of oil on both sides until puffy, browned, and cooked through.
Try your heat set to medium and this should be about perfect.
You might need to play around with your temperature to get it to cook through on the inside before the outside gets too dark.
Note:.
You could eat them straightforward, or with a lot of icing sugar or you can put raisins, dried currants, little pieces of apple, etc.
in the dough before frying for a nice variation.","url":"https://recipe.bluelayer.org/recipe/22984/fry-bakes-caribbean-saint-lucia"},{"id":"22982","title":"Frozen Peanut Butter Pie with Caramel Sauce","ingredients":"butter, without salt
cream, fluid, heavy whipping
sugars, brown
sugars, granulated
syrups, corn, light
vanilla extract
spartan, real semi-sweet chocolate baking chips,
butter, without salt
cheese, parmesan, hard
sugars, granulated
peanut butter, smooth style, without salt
cream, fluid, heavy whipping
vanilla extract
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive","directions":"For sauce: Melt butter in heavy medium saucepan over medium heat.
Add 1/2 cup whipping cream, both sugars, and corn syrup and bring to boil, stirring frequently.
Reduce heat and simmer until slightly thickened, stirring occasionally, about 5 minutes.
Mix in vanilla extract.
Cool.
Note: Sauce can be prepared 1 day ahead.
Cover and chill.
For crust: Spray 9-inch-diameter glass pie dish with nonstick vegetable oil spray.
Finely grind chocolate wafer cookies in processor.
Transfer cookie crumbs to bowl.
Add 5 tablespoons melted butter and stir until moist crumbs form.
Press crumb mixture onto bottom and up sides of prepared dish.
Place crust in freezer.
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
Beat in peanut butter.
Using electric mixer fitted with clean dry beaters, beat whipping cream and vanilla extract in medium bowl to stiff peaks.
Fold cream into peanut butter mixture.
Mound filling into chilled crust.
Smooth top.
Freeze overnight.
For Glaze: Bring whipping cream to simmer in heavy medium saucepan.
Add chopped semisweet chocolate and stir until melted and smooth.
Cool to lukewarm.
Spoon glaze over filling.
Sprinkle with chopped peanuts.
Freeze until chocolate sets, about 30 minutes.
Note: can be prepared 3 days ahead.
Keep frozen.
Let pie stand frozen 20 minutes at room temperature.
Using warm knife, cut pie into wedges.
Place pie on plates.
Bring sauce to simmer, thinning with more cream if necessary.
Spoon warm sauce around pie and serve.","url":"https://recipe.bluelayer.org/recipe/22982/frozen-peanut-butter-pie-with-caramel-sauce"},{"id":"22972","title":"Pistachio Baklava With Orange-Cardamom Syrup","ingredients":"sugars, granulated
orange juice, raw
spices, cardamom
nuts, pistachio nuts, raw
sugars, granulated
spices, cinnamon, ground
butter, without salt
phyllo dough","directions":"Simmer 1 3/4 cups sugar and orange juice in saucepan over medium heat, stirring to dissolve sugar.
Boil over medium heat until reduced to 1 1/2 cups, about 8 minutes.
Add cardamom and cool syrup.
Place nuts and 2 Tbsp sugar in processor.
Pulse until most of the nuts are finely ground (the largest pieces should be the size of small peas.)
Mix nuts, 6 Tbsp sugar and cinnamon in medium bowl.
Preheat oven to 350 degrees.
Brush a 13x9x2-inch glass baking dish with some of the melted butter.
Place a sheet of phyllo in the dish and brush with melted butter.
Repeat with 9 more sheets of phyllo and melted butter.
Sprinkle half of the nut mixture evenly over the phyllo.
Top with a sheet of phyllo and brush with melted butter.
Repeat with 9 more sheets of phyllo and melted butter.
Sprinkle with rest of the nut mixture over the phyllo, then top with 10 more sheets of phyllo and melted butter.
Using a sharp knife, cut diagonally through the top phyllo layer from the top left corner to the bottom right corner.
Cut top layer of phyllo into 1-inch-wide rows parallel to both sides of the first cut.
Turn pan and cut rows about 2 1/4 inches wide, forming diamond pattern.
Bake baklava until golden brown and crisp, 50-55 minutes.
Drizzle syrup evenly over hot baklava.
Cool in pan on rack.
Recut baklava along lines all the way through layers.
Baklava can be made two days ahead.
Store airtight at room temperature.","url":"https://recipe.bluelayer.org/recipe/22972/pistachio-baklava-with-orange-cardamom-syrup"},{"id":"22956","title":"Crabmeat and Corn Soup","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
corn, sweet, white, raw
onions, spring or scallions (includes tops and bulb), raw
crustaceans, crab, alaska king, imitation, made from surimi
spices, pepper, black
salt, table
soy sauce made from soy (tamari)
parsley, fresh","directions":"In a heavy bottom cooking pot, melt butter on medium heat.
Add flour and stir gently until blended; DO NOT LET THE MIXTURE DARKEN.
Add milk gradually stirring continously until it starts to simmer.
Add half and half, stir gently until well blended.
Add corn and green onions, and cook for 3 to 4 minutes or until corn is just tender, stirring occasionally.
Add crabmeat, pepper, salt and soy sauce and simmer until very hot and small bubles start to form around the edge of the pot; stir frequently; BUT DO NOT BOIL.
Adjust seasonings to taste.
Garnish with sprinkles of chopped fresh parsley and serve immediately.
If using fresh corn, use 4 large cobs.
Cut kernels off cobs, scrape cobs for any milk and add to soup.
Canned crabmeat or imitation crabmeat may be used instead of fresh crabmeat.
Use 7 1/2 ounces of canned crabmeat (drained) and 8 ounces of imitation crabmeat cut into smaller pieces.","url":"https://recipe.bluelayer.org/recipe/22956/crabmeat-and-corn-soup"},{"id":"22954","title":"Cookie Break Up","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350.
Line a 10x15 inch cookie pan with parchment.
Cream butter and sugar until light and fluffy, then beat in salt and vanilla.
Reduce mixer speed to low and mix in flour (dough will be crumbly).
Fold in chips.
Press mixture into your pan and bake until golden, about 20 minutes.
Cool in pan about 5 minutes, then transfer to a cooling rack.
When completely cool, break into pieces or cut with a serrated knife.","url":"https://recipe.bluelayer.org/recipe/22954/cookie-break-up"},{"id":"22953","title":"Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cream, sour, cultured
spartan, real semi-sweet chocolate baking chips,","directions":"Coat bottom and sides of an 8\" pie plate lightly with butter.
Combine chocolate syrup and chocolate chips in a small microwave safe bowl.
Microwave on high until hot, about 45 seconds.
Stir until smooth.
Reserve 1/4 cup of the mixture.
Combine remaining chocolate mixture and rice cereal into a medium bowl and mix to coat cereal.
Press mixture over bottom and sides of prepared pie plate.
Freeze until firm, about 15 minutes.
Combine reserved chocolate mixture and the sour cream in a small bowl and mix well.
Spread half of the ice cream in the prepared pie plate.
Drizzle with half the sour cream mixture.
Top with remaining ice cream and drizzle with remaining sour cream mixture.
Freeze pie, covered, until firm, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/22953/chocolate-chip-ice-cream-pie"},{"id":"22952","title":"Plain Ol Applesauce","ingredients":"apples, raw, with skin
lemon juice, raw
spices, cinnamon, ground","directions":"Peel, core, and cut apples into thin chunks or slices.
Place apples and lemon juice in a large heavy-bottomed pan with a tight-fitting lid.
Cook on low heat for 30 minutes, stirring every few minutes to keep the apples from scorching.
(Once the apples begin to release their juices, you can ignore them and you wont have to babysit the pot until the house smells like apple pie.)
When apples smell heavenly and are mashable (about 20 to 30 minutes, depending on the apples), use a potato masher to break up the apples to desired consistency.
(If desired, use a food mill or blender to puree the apples for a finer textured sauce.)
Serve hot or cold, with or without cinnamon to garnish.","url":"https://recipe.bluelayer.org/recipe/22952/plain-ol-applesauce"},{"id":"22939","title":"Pepperoni Loaf","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking
salt, table
pepperoni, beef and pork, sliced
cheese, mozzarella, low sodium
spices, oregano, dried","directions":"This is called Pepperoni Loaf because when you roll the dough, you roll it as one whole piece instead of several little pieces.
Pour warm water into a bowl.
The water should be about 85 to 115F Test it with your hand.
It should feel very warm, but comfortable.
Add the honey and salt.
Mix on low until well blended.
Add the yeast and mix.
Let this mixture sit for about 5 minutes.
Add 1 cup of flour and the olive oil and mix until well blended.
Add the rest of the flour (and any other additions) and mix well.
The dough should turn into a ball.
If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does.
If your mixture is more like a batter, add flour one tablespoon at a time.
Adding water or flour as needed to get the right consistency will assure you always get a perfect dough.
Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute.
This builds the gluten which helps the dough to rise and become fluffy when cooked.
Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size.
Punch down the dough so it deflates.
Let it rise for another hour to an hour and a half.
The dough is now ready to be rolled out.
Roll the dough with mozzarella cheese and pepperoni slices inside of it.
Sprinkle oregano on tope of the loaf, or inside if you wish.
Bake in the oven at 300 for 45 minutes or until done in the middle.","url":"https://recipe.bluelayer.org/recipe/22939/pepperoni-loaf"},{"id":"22935","title":"Bagels","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
honey
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Put all the ingrediants in the row of the list above into you kneeding machine (i use kitchen aid) and kneed until you have a soft ball of dough.
It might be possible that you need to add a little flour or water.
Let the dough rise for one hour at a warm place.
On a surface lightly covered with flour, form a dough roll and cut it into 8 pieces.
Roll a ball from every piece, print a hole into it (use the end og a wooden kitchen spoon) and hold on circular movements until the hole is about 4 cm in diameter.
Put the bagels onto a baking tray and let rise for 30 minutes.
In a largar pan (like one you use for cooking pasta) bring water to boil.
Put the bagels, top above, into the cooking water, turn the heat down and simmer for 30 seconds.
Turn the bagels and let simmer for 30 seconds on the down side.
Take them out and put them on a plate to drain leftover water.
Put seeds on top, like sesame, poppy, sunflower, etc.
Bake on baking tray at 220C for 20 minutes.
Note: Add 4 ts of sugar and 1 ts of cinnimon to the dough and sprinkel with caster sugar or chocolate flakes.
Or: Add 4 ts of your favorite jam to the dough and sprinkel with caster sugar.","url":"https://recipe.bluelayer.org/recipe/22935/bagels"},{"id":"22930","title":"Gluten-Free Dessert Pastry","ingredients":"corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
sugars, granulated
nuts, almonds
vanilla extract
egg substitute, powder","directions":"Sift together the corn flour and the oat flour.
In a stand mixer fitted with the paddle attachment, or in a bowl with a rubber spatula, cream the butter and salt on medium speed for about 1 minute, taking care not to whip.
Scrape down the sides of the bowl and the paddle with a rubber spatula and add the sugar.
Combine with the butter at low speed.
Scrape down the sides of the bowl and the paddle.
Add the almond flour and vanilla extract and combine at low speed.
Gradually add the egg and one fourth of the flour mixture.
Beat at low speed until just incorporated.
Stop the machine and scrape down the bowl and the paddle.
Gradually add the remaining flour and mix just until the dough comes together.
Scrape the dough out of the bowl, weigh it and divide it into 2 equal pieces.
Place each piece between sheets of plastic wrap and gently roll out to a 10-1/2 inch circle.
Place on a sheet pan and refrigerate for 1 hour or (preferably) longer.
Very lightly butter a 9-inch tart pan or pie dish (depending on the recipe youll be using this for).
You should not be able to see the butter.
Remove one sheet of dough from the refrigerator, and if it is very stiff set it out for about 5 minutes, until its pliable.
Ease the dough into 9-inch tart pan or pie dish.
If the dough cracks, just pinch the cracked edges together.
You do not have to worry with gluten-free dough about over working and stiffening the pastry, but try not to press the dough thinner in some places than in others.","url":"https://recipe.bluelayer.org/recipe/22930/gluten-free-dessert-pastry"},{"id":"22929","title":"Mapo Tofu With Shrimp Japanese-Sichuan Style","ingredients":"beans, snap, green, raw
cream, whipped, cream topping, pressurized
spices, ginger, ground
spices, garlic powder
beef, grass-fed, ground, raw
soy sauce made from soy (tamari)
soup, chicken broth or bouillon, dry
beans, snap, green, raw
spices, garlic powder
amazonas rainforest product, tapioca starch,
tofu, raw, regular, prepared with calcium sulfate
salt, table
spices, garlic powder
crustaceans, shrimp, raw (not previously frozen)
vinegar, distilled
oil, corn, peanut, and olive
oil, sesame, salad or cooking","directions":"PREPARATION.
In a cup add the salted black beans (rinse briefly in water to remove some of the salt) and then add 1-2 tablespoon dry sherry or substitutes.
Then add grated ginger, chopped garlic and soak for 15 or more minutes, set aside.
In a bowl add the ground meat and 1 tablespoon soy sauce and mix, set aside.
In a cup add stock, Amoy Sichuan Spicy Noodle Sauce, chili paste with garlic, set aside.
In a cup add the 2 tablespoons tapioca starch and 4 tablespoons water, mix and set aside.
Cut up the FIRM tofu into bite size cubes, place in a pot of low boiling water, add 1 teaspoon salt and cook for 7 minutes, drain and set aside.
For the Chinese Chives, discard the buds/flowers (some like to use this), wash the Chives and then cut into small 1 inch pieces ( 3/4 cup), set aside, (or if using spring onions/scallions, wash and clean then cut into small pieces).
Place the cleaned shrimp in a boil, add 1 teaspoon salt, 1 teaspoon vinegar, toss and let sit for about 15 minutes, set aside.
COOKING DIRECTIONS.
In a wok (or Teflon pan) add the peanut oil and when hot add the salted black bean mixture, stir for 1 minute.
Add the ground pork (or other meat) and stir to break up the pieces for about 1 minute.
Next add the stock mixture, stir and bring to a boil.
Add the tofu, chives and gently toss (try not to break up the tofu), cover and let cook for 2 or more minutes, remove the cover and gently toss again, cover and let cook for 1 more minutes.
(Further, if substituting spring scallions in place of chives, add at the same time the sesame oil is added).
Mix the tapioca starch and water, remove the cover and then add 1/2 of the mixture and at the same time stir gently until the sauce becomes thick (add more of the tapioca mixture as needed).
Add the shrimp (discard liquid), toss gently and cook until it has a pink coloring (do not over cook).
Add sesame oil, briefly toss gently... now you are almost finished.
In individual plates add some white rice and then the shrimp/black bean tofu sauce on the side or on top.
Enjoy.
NOTES:.
This recipe is fairly mild in taste.
However, you can add chili oil, chili peppers or other hot spices to taste.
The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this spicy dish or use other types of bean sauces (like Japanese miso paste, Chinese brown bean sauce) found in Asian food stores.
Serve with white or other rice of your choice.","url":"https://recipe.bluelayer.org/recipe/22929/mapo-tofu-with-shrimp-japanese-sichuan-style"},{"id":"22925","title":"Rich Shortbread Cookies","ingredients":"butter, without salt
sugars, powdered
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 375.
Whip butter, stir in cornstarch, flour, and sugar.
Beat low for 1 minute, then on high for 3-4 minutes.
Then I just squish is all together into a ball with my hands!
Roll 2 inch pieces into balls and place on ungreased cookie sheet.
Flatten slightly with fork.
Bake for 12-15 minutes but do not bake until browned.","url":"https://recipe.bluelayer.org/recipe/22925/rich-shortbread-cookies"},{"id":"22923","title":"Tasso","ingredients":"salt, table
spices, pepper, black
spices, pepper, red or cayenne
spices, paprika
spices, garlic powder
onions, raw
spices, onion powder
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a mixing bowl, combine the salt, black pepper, cayenne, paprika, granulated garlic, granulated onion and onion powder.
Dredge each piece of pork in the spice mix.
Press the spice mix well into each piece.
Pack the tasso in the plastic wrap, about four to a pack.
Refrigerate for a minimum of 3 days or up to 1 week.","url":"https://recipe.bluelayer.org/recipe/22923/tasso"},{"id":"22919","title":"Ginger Ale Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
lard
salt, table
beverages, carbonated, ginger ale","directions":"I make thick crusts, so this makes two pie bottoms and one (thick) lattice top.
If you make thin crusts, it would make four shells.
For best results, refrigerate all ingredients prior to making the dougheven the flour.
Put the flour into a large bowl.
Cut the lard into the flour and add salt.
The pockets of fat make the flakiness in the crust.
Use a pastry blender or 2 knives to cut in fat.
Dough should still have some pea-sized pieces.
Handle as little as possible with your hands.
Once the pieces of lard are small, add the cold ginger ale.
Blend liquid in just until the dough begins to hold together.
Overworking toughens the dough.
Divide dough into 3 or 4 pieces, depending on how thick or thin you like your pie crusts.
Wrap each piece in a sheet of plastic wrap.
Chill the dough for 30 minutes for easier rolling.
Preheat oven to 375 degrees F then roll out the dough.
Rolling out the dough between two sheets of parchment paper makes for a cleaner kitchen, but you can always roll it out on a floured surface.
(I keep my wooden rolling pin in the freezer at all times too.)
Put the dough into your pie plates.
Ive heard that chilling the dough in the pie plate before baking helps it from shrinking, so thats what I do.
(This is why I have the prep time set at 1 hour.)
Baked alone at 375 degrees F, it takes about 12-15 minutes.
If there is a filling, bake for about 30 minutes.
To keep from burning the edges, use the foil method.
(Put foil around the edges and remove about ten minutes before the cooking time is done, so they can get golden).","url":"https://recipe.bluelayer.org/recipe/22919/ginger-ale-pie-crust"},{"id":"22913","title":"Fresh Milled Wheat/Rye Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
spices, caraway seed
vital wheat gluten
leavening agents, yeast, baker's, active dry
salt, table
milk, buttermilk, fluid, cultured, lowfat
honey
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix together the flours, caraway, vital wheat gluten in a large mixing bowl.
Because rye takes a longer knead, I decided to use my Kitchenaid mixer rather than the dough setting on my bread machine.
In a glass measuring cup, mix together honey and buttermilk.
Sprinkle the yeast on top and let it hang out for about 15 minutes.
It should get nice and bubbly and frothy.
Pour the milk and yeast mixture into the flour, add the water slowly while it mixes.
Finally add the oil and the salt.
If it is too wet, add a little more flour, if it is too dry add a little more water.
Go slow and test.
This dough is a little more sticky than wheat only.
Cover with a towel and let rest for 30 minutes.
If you are doing this by hand, warm up so you don't pull a muscle and turn the dough out onto an oil.
Knead for 8-10 minutes until it is nice and smooth.
It definitely takes on a sheen when it's at the right point.
It does not stretch as much as wheat only dough, so don't worry too much.
If you're using magic aka the Kitchenaid Mixer, use the dough hook and knead it for 5 minutes, being sure to push the dough back down as it tries to crawl out.
When it is smooth and shiny, transfer to a large oiled bowl and cover with a towel.
Let it rise in a warm place for 1 hour.
Note: It will rise right out of the mixing bowl, so when I say large bowl, I mean large.
After an hour, punch it down and split into two or three depending on the size you want the loaves to be.
When working with one, keep the rest covered.
Form into a round or into a loaf (if using a pan).
It was here I folded in the caraway in two of the loaves.
Cut a slash into the bread so it does not tear while rising.
Cover with a towel and let rise until doubled, about half an hour or so.
Bake at 350 for 35-45 minutes.
Remove from oven and brush with melted butter for a softer crust.
Note: This bread does NOT brown like wheat only.
It also will not rise in the oven (called an oven rise) so don't think you did something wrong if this is your first fresh milled bread.
I happen to like smaller pieces of bread so I made three loaves, but if you like the more \"normal\" sized slices, do only two.
Remove from the bread pan after a few minutes so it doesn't get soggy, then let cool on a clean towel.","url":"https://recipe.bluelayer.org/recipe/22913/fresh-milled-wheat-rye-bread"},{"id":"22910","title":"Cornflake Crust","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, granulated
butter, without salt","directions":"Mix cornflakes, sugar, and butter or margarine together thoroughly.
Press into an 8 or 9 inch pie plate.
Chill.","url":"https://recipe.bluelayer.org/recipe/22910/cornflake-crust"},{"id":"22904","title":"Brine for Smoked Fish","ingredients":"sugars, brown
sugars, granulated
salt, table
water, bottled, generic
fish, salmon, atlantic, wild, raw","directions":"I bring this to a simmer over medium heat until all sugars are melted and combined with the salt and water.
Cool and pour over salmon pieces.
( I do not use all the brine and will have to tweak further ).
Place in the fridge for at least 24 hours.
Drain fish and pat dry.
Place on racks for about 1 hour, blotting with paper towel occasionally.
Place in smoker for 5 hours, checking and adding smoking chips.","url":"https://recipe.bluelayer.org/recipe/22904/brine-for-smoked-fish"},{"id":"22896","title":"Apple Glazed Corned Beef Recipe","ingredients":"water, bottled, generic
corn, sweet, white, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, brown
mustard, prepared, yellow
soy sauce made from soy (tamari)
sauce, worcestershire
vinegar, cider","directions":"PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN
PLACE WHOLE Pcs OF CORNED BEEF IN STEAM-JACKETED KETTLE Or possibly STOCK POT; COVER WITH WATER.
BRING TO BOIL.
COVER; REDUCE HEAT; SIMMER 2 1/2 Hrs.
REMOVE SCUM AS IT RISES TO SURFACE.
REMOVE CORNED BEEF FROM LIQUID.
COMBINE APPLE JUICE, SOY SAUCE, WORCESTERSHIRE SAUCE, VINEGAR, MUSTARD FLOUR AND BROWN SUGAR; POUR OVER MEAT IN ROASTING PANS.
BAKE 1 HOUR Or possibly Till TENDER.
BASTE EVERY 15 Min.
LET STAND 15 TO 20 Min BEFORE SLICING.
NOTE:
IN STEP 2, MEAT MAY BE SIMMERED 5 Hrs Or possibly Till TENDER.
OMIT STEPS 4 AND 5.
AFTER 3 Hrs TEST EACH PIECE OF MEAT WITH FORK TO DETERMINE TENDERNESS.
NOTE:
BECAUSE THE GRAIN OF BRISKET VARIES WITHIN A CUT, TURN MEAT WHILE CARVING TO ENSURE CUTTING ACROSS GRAIN TO PREVENT SHREDDING.
NOTE:
OTHER TYPES AND SIZES OF PANS MAY BE USED.
SEE RECIPE NO.
NOTE:
IN STEP 5, CORNED BEEF MAY BE PLACED ON RACKS.
SERVING SIZE: 3 THIN SLI","url":"https://recipe.bluelayer.org/recipe/22896/apple-glazed-corned-beef-recipe"},{"id":"22891","title":"Kristi's Pizza Crust","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Start making your dough around 4 to 6 hours before you want to eat.
Most of that time will be unattended.
Heat water in microwave or saucepan.
It should be around 110 degrees.
You can test the water by dipping the underside of your wrist in it.
It should feel about the right temperature for baby bath water.
Water hot enough to burn a baby is also hot enough to kill yeast!
Stir water, sugar, and yeast together until yeast dissolves.
Add the olive oil and the salt.
Stir in the flour.
It will seem like you have way too much flour.
When you can't stir any more flour in, turn the entire contents of your bowl out onto a clean surface and knead in the rest of the flour.
Grease a large bowl (about double the size of your dough).
Put the dough in the bowl, cover with a towel, and let rise in a warm place until double in size (about 1 1/2 to two hours depending on temperature.)
Should be more than 80 degrees (will still rise if cooler but will take much much longer) but never over 120 degrees (which is hot enough to kill yeast.)
Punch down and let rise again, probably another 1 to 1 1/2 hours.
About 1 hour before you want to eat, split dough into 3 pieces and roll into balls.
If you have a pizza stone, now is the time to put it in the oven to heat it up.
If you don't, just preheat the oven to 425 and get your pan out.
Wrap the balls in saran wrap to keep the dough from drying out (you may be tempted to skip this step, but it is much easier to roll out soft dough!
).
Now's the time to cut up some toppings.
Set your mooching friends and family, if you have them, to work!
On a clean, dry, floured surface, roll out the first ball into a round roughly the size of your pizza pan or stone.
Transfer the dough round to the stone or pan, and brush the crust with olive oil and sprinkle with garlic salt or garlic powder.
Put on your toppings.
I do pizza sauce, then a bit of mozzarella cheese, mushrooms, black olives, green peppers, pepperoni, ham, or whatever is currently in the fridge.
Then I top with a lot of cheese.
Bake at 425 for 15 minutes.
Enjoy!
:-D.","url":"https://recipe.bluelayer.org/recipe/22891/kristis-pizza-crust"},{"id":"22886","title":"Cranberry Macadamia Crunch Bars","ingredients":"nuts, macadamia nuts, raw
honey
sugars, granulated
molasses
salt, table
vanilla extract
peanut butter, smooth style, without salt","directions":"Spray a 13x9 baking dish with cooking spray.
Poke the seam side of the cereal pouch several times with a fork and crush with a rolling pin using medium pressure and pour into a bowl.
Heat the honey, sugar, molasses and salt in a 3 quart saucepan over medium heat until it comes to a full boil.
Remove from the heat and stir in the peanut butter and vanilla.
Pour over the cereal and mix to evenly coat.
Press into the prepared pan and allow to cool 45-60 minutes.
Cut into pieces and wrap individually or cover entire pan with plastic wrap.","url":"https://recipe.bluelayer.org/recipe/22886/cranberry-macadamia-crunch-bars"},{"id":"22855","title":"Date and Cherry Balls","ingredients":"butter, without salt
sugars, granulated
dates, deglet noor
cherries, sweet, raw
rice, white, long-grain, regular, unenriched, cooked without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine butter, sugar, cherries and dates.
Cook at medium heat until soft, stirring constantly.
Cool until lukewarm.
Stir in rice krispies.
Shape into balls and roll in coconut.
Store in a sealed container.","url":"https://recipe.bluelayer.org/recipe/22855/date-and-cherry-balls"},{"id":"22833","title":"Spicy Glazed Almonds","ingredients":"sugars, brown
spices, pepper, black
spices, pepper, red or cayenne
spices, chili powder
salt, table
butter, without salt
nuts, almonds","directions":"Mix sugar and seasonings; set aside.
Melt butter in medium saucepan on medium-high heat.
Add nuts; toss to coat.
Stir in sugar mixture; cook 6 to 8 min.
or until sugar is caramelized, stirring constantly.
Spread onto bottom of foil- or parchment paper-lined sheet pan; cool completely.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/22833/spicy-glazed-almonds"},{"id":"22810","title":"Buttery Cashew Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
nuts, cashew nuts, raw
leavening agents, baking soda","directions":"Combine the sugar, corn syrup, and water in a large heavy saucepan; cook over medium-low heat until the sugar dissolves, stirring occasionally.
Add the butter, stirring gently until the butter melts.
Cover and cook over medium heat 2 to 3 minutes to wash down the sugar crystals from the sides of the pan.
Uncover and cook to soft crack stage (280 degrees), stirring occasionally.
Add cashews; cook, stirring constantly, until the mixture reaches hard crack stage (300 degrees).
Remove from heat and stir in the baking soda.
Quickly, pour the mixture evenly into two buttered 15 x 10 x 1 inch jellyroll plans, and spread in a thin layer.
Let cool completely; break into pieces.
Store the candy in an airtight container.","url":"https://recipe.bluelayer.org/recipe/22810/buttery-cashew-brittle"},{"id":"22802","title":"Basic Short-Crust Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Sift together the flour and the salt.
Slice the cold butter rapidly and drop the slices into the flour.
With a pastry blender or two sharp knives, cut in the butter until the mixture resembles coarse corn meal.
Sprinkle the ice water of the flour-butter mixture and stir it very quickly with a fork, until the dough gathers together.
Form the dough into a ball, wrap it in wax paper or foil, and chill for about 2 hours.
A note here that Canadian wheat is 'harder' than wheat from the USA, and you may need to add a little more water to make it gather.
Makes enough dough for 1 large, 11 or 12 inch quiche shell.
PREPARING A QUICHE OR TART SHELL.
On a lightly floured surface, roll the chilled dough out into a circle about 2 1/2 inches larger than your quiche pan.
Roll the circle of dough loosely around your rolling pin and unroll it over the quiche pan, centering it as well as possible.
Press the sides against the rim of the pan, pushing the extra dough down a bit to make and edge that is slightly thicker than the bottom.
Trim the dough off with a sharp knife about 1/4 inch above the rim of the pan (it shrinks down a bit while baking).
Using a pastry crimper of the blunt end of a kitchen knife, crimp the ridge of the dough neatly just above the rim of the pan.
Prick the bottom of the shell all over with a fork (VERY IMPORTANT!)
and chill it for 1/2 hour.
PREBAKING A QUICHE OR TART SHELL.
Line the inside of the pastry shell with a piece of aluminum foil.
and fill it with dried beans or rice (which can be kept in a jar and reused for this purpose forever).
Bake the shell in a preheated 450 degree oven for about 8 minutes, then remove the beans and foil, prick again with a fork (VERY IMPORTANT!
), and return to the hot oven for another 4 to 5 minutes, or until the bottom of the shell begins to colour.
Allow the shell to cool slightly on a rack, then fill and finish baking according to recipe.","url":"https://recipe.bluelayer.org/recipe/22802/basic-short-crust-pastry"},{"id":"22796","title":"Nutella - Chocolate-Hazelnut Spread (Caramel Base)","ingredients":"sugars, granulated
water, bottled, generic
nuts, hazelnuts or filberts
cocoa, dry powder, unsweetened
vanilla extract
salt, table","directions":"Preparation: Line a baking sheet with foil.
Preheat oven to 350 degrees F.
Make the caramel: Combine the sugar and water in a 3- to 4-cup saucepan.
Do not stir again during the cooking.
Cover and bring sugar and water to a simmer over medium heat.
Uncover and wipe down the sides of the pan with a wet pastry brush or a wad of paper towel dipped in water.
Cover and cook for 2 minutes, or until the sugar is completely dissolved.
Uncover and cook until the syrup turns a pale amber.
Test by spooning a drop or two of the syrup onto a white saucer.
Swirl the pan gently, continuing to cook and test the color until the syrup darkens to a medium amber color.
Pour the caramel immediately onto the lined baking sheet.
Tilt sheet to spread caramel as thinly as possible.
Let harden completely, about 15 minutes.
Toast the nuts: Meanwhile, place hazelnuts in a single layer on a shallow baking pan.
Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes.
Stir the nuts halfway through baking to ensure an even color.
To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel.
Rub until most of the skins have come off, but dont worry if some remain.
Make the nut butter: When the caramel is completely cool, break it into pieces and pulverize in a food processor.
Try to get the caramel as fine as possible at this stage (it wont get finer once you add the nuts).
Add the nuts and process until they have liquefied, about 5 minutes.
Scrape down the sides of the bowl occasionally.
Be patient; the nuts will go from a fine meal, to forming a ball around the blade, to nut butter.
Add the cocoa, vanilla and salt and process until smooth.
Transfer the spread to an airtight container, and store in the refrigerator for1-2 months.
For best results, stir the chocolate-hazelnut spread before using.","url":"https://recipe.bluelayer.org/recipe/22796/nutella-chocolate-hazelnut-spread-caramel-base"},{"id":"22791","title":"Coconut Chocolate Squares","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
milk, canned, condensed, sweetened
pascha, organic bitter-sweet dark chocolate chips,","directions":"Line bottom and 2 opposite sides of an 8-inch square metal baking pan with a sheet of waxed paper, leaving a 2-inch overhang on both sides.
Mix together flaked and condensed milk with your fingertips until well combined, then firmly press into pan in an even layer with an offset spatula.
Chill, uncovered 5 minutes.
Melt chocolate gently in microwave on low until completely melted and smooth.
Spread evenly over coconut layer and chill until firm, 7-10 minutes.
Lift confection onto cutting board using overhang and halve it with a sharp knife.
Sandwich the halves together, coconut sides in, to form and 8X4-inch rectangle, then discard waxed paper.
Cut into 16-20 pieces.
Chill until serving time.","url":"https://recipe.bluelayer.org/recipe/22791/coconut-chocolate-squares"},{"id":"22780","title":"Homemade Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
salt, table
butter, without salt
water, bottled, generic","directions":"Sift together the all-purpose flour, cake flour, and salt into a large mixing bowl.
Dice 6 tablespoons of the chilled butter, returning the remaining butter to the refrigerator to keep cold.
Place the diced butter into the mixing bowl and using your fingers or a pastry blender, blend until the mixture forms a coarse meal, similar to a piecrust.
Make a well in the center of the mixture and add the water.
Use a rubber spatula to gradually blend the water with the flour mixture, mixing just until a rough, sticky dough is formed.
Wrap dough in plastic wrap and refrigerate for 1 hour.
Place the remaining butter on a work surface, (a marble surface is ideal).
Using a rolling pin or the heal of your hand, smash the butter into the surface until pliable, taking care not to over work the butter as it should stay chilled.
Work butter into a 5-inch square.
Remove the rested dough from the refrigerator and place on a lightly floured work surface.
Roll out dough into a 12-inch circle, being careful not to pull or tear the dough.
(The dough mixture may still be very rough and tacky.)
Place the butter square into the center of the circle and fold the edges of the dough over the butter, pressing to seal the edges.
You should now have a square of butter wrapped in dough.
Using a rolling pin, roll the square into a 16 by 8-inch rectangle.
(The dough may need to be pounded with the rolling pin several times to allow the butter to become more pliable.)
Be careful not to tear the dough.
Fold the rectangle 3 times as you would fold a business letter.
Place the rectangle in front of you lengthwise and roll into another 16 by 8-inch rectangle.
Fold again 3 times as you would a business letter and make 2 small indentations into the dough to remind yourself that it has been rolled twice.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Return the rested dough to a lightly floured surface and repeat the process of rolling the dough into a rectangle, making 3 business-letter folds, 2 times.
Make 4 small indentations into the dough to remind yourself that it has been rolled a total of 4 times.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
If desired, dough can rest refrigerated for up to 2 days at this point.
Remove the dough from the refrigerator and place on a lightly floured work surface.
Roll into a 16 by 8-inch rectangle and fold 3 times, similar to a business letter.
Repeat process and make 6 small indentations into the dough.
Wrap and refrigerate for 2 hours.
Now the pastry is ready to be rolled and used in the desired puff pastry recipe.","url":"https://recipe.bluelayer.org/recipe/22780/homemade-puff-pastry"},{"id":"22776","title":"Old-Fashioned Peanut Brittle","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
syrups, corn, light
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda
vanilla extract","directions":"Butter 2 heavy large baking sheets.
Stir first 4 ingredients in heavy large saucepan over medium heat until sugar dissolves.
Increase heat to high and boil without stirring until candy thermometer registers 260F., about 40 minutes.
Reduce heat to medium-low.
Mix in peanuts and butter and cook until thermometer registers 295F., stirring constantly, about 15 minutes.
Add baking soda and vanilla and stir briskly (mixture will foam up).
Immediately pour out onto prepared baking sheets, dividing evenly.
Spread out brittle as thinly as possible.
Let stand until cold and hard.
Break brittle into pieces.
Store in airtight containers at room temperature.
(Can be prepared 1 month ahead.)","url":"https://recipe.bluelayer.org/recipe/22776/old-fashioned-peanut-brittle"},{"id":"22770","title":"Crab Finger Sauce from Atlanta Fish Market","ingredients":"sauce, ready-to-serve, pepper, tabasco
vinegar, red wine
mustard, prepared, yellow
catsup
butter, without salt","directions":"Combine all ingredients except for the butter and bring it a boil.
Whip in the cold butter until the sauce thickens.
Set aside.
Crab Fingers.
Cover the crab fingers with milk, drain and lightly coat with flour.
Lightly fry the crab pieces in canola oil heated to 350 F, until golden brown.
Drain and toss with hot sauce.
Serve warm with your favorite blue cheese or ranch dressing.","url":"https://recipe.bluelayer.org/recipe/22770/crab-finger-sauce-from-atlanta-fish-market"},{"id":"22769","title":"Shortbread Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Preheat the oven to 180C/350F.
Combine flour, butter or margarine and sugar in a bowl.
Mix them with your fingers until the texture becomes crumbly, but make sure not to mash the texture.
Make a soft dough and put it into a square/rectangular plastic food bag.
Make sure the bag is laid square and flat on the table and then roll out the dough to between 5mm to 10 mm thickness.
Once rolled put in fridge for half an hour or more.
After cooling in the fridge, gently take the dough out from the bag (might be easier to cut the bag) and then cut the dough into 3 x 5 cm rectangles.
Next prick the top evenly along each piece with a fork before baking.
Cover an oven tray with grease proof cooking paper and place on it the biscuits evenly.
Bake for about 15 min.
Once cooked, leave to cool and enjoy!","url":"https://recipe.bluelayer.org/recipe/22769/shortbread-biscuits"},{"id":"22763","title":"Quick Chocolate Peanut Butter Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
milk, canned, condensed, sweetened
sugars, powdered
peanut butter, smooth style, without salt","directions":"Line an 8-inch-square baking pan with wax paper.
Melt the chocolate in a double boiler and when it is half melted, add the butter and continue to melt.
When the chocolate is completely melted, remove it from the heat and let it cool slightly.
Whisk in the condensed milk slowly.
Gradually beat in the sugar; it all goes in eventually.
Beat in the peanut butter.
Spread the mixture in the pan and chill until firm, preferable overnight.
Cut it into 25 pieces.
Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/22763/quick-chocolate-peanut-butter-fudge"},{"id":"22760","title":"Apricot-Citrus Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
orange juice, raw
apricots, dried, sulfured, uncooked
nuts, pecans
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
sugars, granulated","directions":"Preheat oven to 425F.
Butter a baking sheet.
In large bowl, combine flour, sugar, baking powder, salt and baking soda.
Using your fingertips or a pastry blender, blend the butter into the dry ingredients, until the mixture becomes crumbly.
Add the orange zest, apricots and pecans and toss to combine.
Stir in the buttermilk until the dough is rough and shaggy.
Gather the dough together and place on a liberally floured work surface.
Gently knead about 10 times.
Divide the dough in half and pat each piece into a circle about 7 inches in diameter and 1/2 inch thick.
Glaze each by brushing with cream and sprinkling on sugar.
Cut each round into eight pie-shaped wedges.
Place the scones, barely touching, on the prepared baking sheet.
Bake 15-18 minutes, until puffy and golden.","url":"https://recipe.bluelayer.org/recipe/22760/apricot-citrus-scones"},{"id":"22758","title":"Bacon Creamy Milk Gravy","ingredients":"bacon, meatless
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
spices, pepper, black","directions":"Heat bacon in the microwave for 1 minute.
Cut into bite size pieces.
Mix milk and flour together In a skillet over medium heat, add flour and milk mixture, light cream, and black pepper.
Cook, stirring continuously, until sauce thickens.
Once thick, add bacon pieces and continue stirring to heat through for a few minutes before serving
I like to cut open a buttermilk biscuit on a serving plate and ladle gravy on both halves.
Its a favorite.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/22758/bacon-creamy-milk-gravy"},{"id":"22756","title":"Chef John's Classic Strawberry Shortcake","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
strawberries, raw
sugars, granulated
cream, fluid, heavy whipping
sugars, granulated
vanilla extract","directions":"Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with parchment paper.
Melt butter over medium heat in small saucepan.
Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes.
Remove from heat.
Whisk together self-rising flour and 1/4 cup white sugar in a bowl.
Add milk, 1/4 cup cream, and toasted butter.
Mix just until ingredients come together.
Wad up dough and transfer to floured surface.
Press or roll dough into a rectangle about 1-inch thick.
Cut in half lengthwise, and then cut each half into 3 portions.
Place shortcake pieces on prepared baking sheet.
Brush with cream; sprinkle with sugar.
Bake in preheated oven until gold brown, 15 to 18 minutes.
Transfer shortcakes to a rack to cool completely.
Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve.
Refrigerate until juice from berries is extracted, about 1 hour.
Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
Split biscuit in half.
Place bottom half in a bowl.
Spoon strawberries and juice over shortbread half.
Top with shortbread top and spoon on more strawberries and juice over the shortbread.
Finish with a dollop of whipped cream.","url":"https://recipe.bluelayer.org/recipe/22756/chef-johns-classic-strawberry-shortcake"},{"id":"22749","title":"Addictive Chicken Tenders (One Taste and You're Addicted)","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
spices, parsley, dried
spices, oregano, dried
spices, paprika
salt, table
spices, pepper, black
butter, without salt","directions":"Preheat oven to 350.
Combine all dry ingredients.
Line a shallow pan with foil.
Melt butter in a shallow dish.
Dip each piece in butter then roll in seasoning mixture and place in pan.
Bake for 20-30 minutes or until chicken is done.","url":"https://recipe.bluelayer.org/recipe/22749/addictive-chicken-tenders-one-taste-and-youre-addicted"},{"id":"22745","title":"From Scratch Cinnamon Rolls","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"In a 4 cup glass measuring cup, add water and milk.
Add the 3 Tablespoons of sugar and stir to combine.
Whisk in the yeast and allow to sit for 5 to 10 minutes.
In the bowl of a stand mixer, add the flour and the salt.
With the dough hook in place, combine them.
Add the butter with the mixer running, one piece at time.
Slowly pour in the milk/water mixture while the mixer is running mix until a sticky dough forms.
(You may need to add more water.
Do this in Tablespoon fulls until the dough forms)
Continue to knead on medium speed for 5 to 7 minutes.
Dough will be soft, but should pull away from the sides and not be sticky.
(Adjust the flour/water to achieve desired consistency if needed.
Flour will hold more or less water depending on the humidity and temperature of your kitchen. )
Remove dough to a large greased bowl (use cooking spray), cover with plastic wrap and let sit in a warm place until doubled in size about 1 hour.
(Again, the amount of time needed to get the dough to double depends on your kitchen.
I like to turn my oven on and preheat it to 400F, then turn it off.
I then place my bowl of dough on TOP of the oven, where the surface is now warm...this helps me to achieve a good rise, even when my kitchen is cool.)
After dough has risen, punch it down, and roll out on a greased surface (cooking spray works well).
Roll out to a 16 x 12 rectangle.
Brush the surface of the rectangle with the skim milk.
Combine the remaining filling ingredients in a small bowl.
Sprinkle dough evenly with the sugar, brown sugar, flour mixture.
Starting at the long side, roll up the dough, roll it firmly but not too tight.
Pinch the seam where the dough meets to keep the dough together.
Now you should have an approximate 16 roll.
Cut it in half and then cut each half again and then again with a serrated knife in a back and forth motion.
You now have 8 cinnamon rolls.
Spray a 9 x 13 glass baking dish with cooking spray and arrange the rolls in the pan so they have a bit of room between each.
Cover with plastic wrap sprayed with cooking spray and allow to rise...about an hour.
Preheat oven to 375 degrees F. Bake rolls in oven for about 25 30 minutes or until they are brown around the edges and beginning to turn golden brown across the center.
If frosting , combine frosting ingredients and drizzle over the rolls when they are done.","url":"https://recipe.bluelayer.org/recipe/22745/from-scratch-cinnamon-rolls"},{"id":"22742","title":"Cheese Krispies Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
salt, table
celery, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
spices, pepper, black","directions":"Blend butter and cheese in a food processor until creamy.
Add flour, one cup at a time.
Add seasonings.
Remove cheese mixture to a large bowl and mix in the rice cereal, kneading gently if necessary.
Place dough on a floured board and roll out to 1/4 inch thickness.
Use a plain 2 inch cookie cutter to cut out.
Place onto cookie sheet and bake at 325F.
for 20 minutes.
For variety you can use other seasonings like cayenne, finely minced onion, chives, itty bits of jalapeno, bacon bits, etc.","url":"https://recipe.bluelayer.org/recipe/22742/cheese-krispies-crackers"},{"id":"22738","title":"Grilled Onion Hash Browns","ingredients":"butter, without salt
denny's, hash browns
onions, raw
parsley, fresh
spices, paprika
salt, table
spices, pepper, black","directions":"Preheat grill to 350.
Place a large piece of tin foil shiny side up on the counter.
Brush the foil liberally with melted butter.
Place cold, but not frozen potatoes in centre of foil.
Add onion.
Toss lightly and drizzle the remaining butter on top of the potatoes and season liberally with salt, pepper and paprika.
Fold opposite ends of foil up and over potatoes to form a pouch.
Place the foil pouch on the grill for approximately 25-30 minutes or until potatoes and onions are tender.
Turn the pouch once during the cooking period.
Once they are finished sprinkle with parsley.","url":"https://recipe.bluelayer.org/recipe/22738/grilled-onion-hash-browns"},{"id":"22718","title":"Pastry","ingredients":"shortening, vegetable, household, composite
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Put shortening in medium bowl.
Add water and milk.
Break up shortening with 4 prong fork.
Tilt bowl and beat with fork in quick, cross-the bowl strokes until mixure is smooth and thick like whipped cream and holds soft peaks when fork is lifted.
Sift flour and salt onto shortening.
With vigorous, round the bowl strokes, stir quickly, forming dough that clings together and clings to the bowl.
Pick up dough and work into a smooth, flat round, then divide in half and form two balls.
Roll out and cut out for one 2 crust pie.","url":"https://recipe.bluelayer.org/recipe/22718/pastry"},{"id":"22699","title":"Crispy Oven Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
spices, thyme, dried
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 400F.
Line a cookie sheet (with sides) with Reynolds nonstick foil.
Rinse chicken and drain well.
Pat dry with paper towels.
Season each piece generously with salt, pepper, and thyme.
Drizzle chicken pieces with one tablespoon of olive oil, toss to coat.
Dredge each piece of chicken in flour and shake to remove excess flour.
Place on foil-lined sheet.
Using a basting brush, baste each piece of chicken with drippings in the pan after about 30 minutes of baking.
Bake for 45 to 55 minutes.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/22699/crispy-oven-fried-chicken"},{"id":"22698","title":"Easy Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
vinegar, red wine","directions":"In a mixer fitted with a paddle attachment, mix the 4 1/2 cups flour, salt, and sugar for 1 minute.
Add the butter and mix just until it's a crumbly, sandy mixture.
The pieces of butter should still be visible.
In a small bowl, stir the water and vinegar together.
With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms.
Again, the bits of butter should be visible.
Turn the dough out onto a work surface, divide the dough in half, and shape it into 2 round, flat disks.
Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
Don't worry if the edges split a bit; concentrate on getting a good circle going from the center.
If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour.
Instead, put it back in the refrigerator for 15 minutes to firm the butter up.
Keep rolling until the circle is at least 2 inches larger than the pan.
If the dough tears a bit, don't be concerned; it's easily repaired.
Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim.
Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
Leave the edges of the bottom crust hanging over the rim.
Roll out the second piece of dough into a circle about 12 inches in diameter.
Line a sheet pan with parchment or waxed paper.
Roll the dough up onto the rolling pin, then unroll it onto the sheet pan.","url":"https://recipe.bluelayer.org/recipe/22698/easy-pie-crust"},{"id":"22695","title":"Pumpkin Spice White Hot Chocolate","ingredients":"milk, buttermilk, fluid, cultured, lowfat
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
pumpkin, raw
spices, cinnamon, ground
pumpkin, raw","directions":"In a heavy saucepan, combine 2 cups of milk, white chocolate, cocoa powder and sugar.
Cook over medium heat, whisking periodically, until the chocolate is melted and the mixture is well combined.
Whisk in the pumpkin puree, cinnamon and ground pumpkin pie spices.
Add the remaining milk, 1 cup at a time, until the desired consistency is reached, (adding more if necessary).
Serve topped with low-fat whipped cream and a sprinkling of ground cinnamon, if like.
NOTE: just be sure not to fill the mugs too full before adding the whipped cream, or you might have some overflow.","url":"https://recipe.bluelayer.org/recipe/22695/pumpkin-spice-white-hot-chocolate"},{"id":"22684","title":"Shoushans Homemade String Cheese With Nigella Seeds","ingredients":"cheese, mozzarella, low sodium
salt, table
spices, fennel seed","directions":"Cut the mozzarella curd into small pieces and place them in a Teflon pan.
Add the salt and nigella seeds.
Heat the cheese on low, stirring, until it is melted thoroughly and there are no lumps left.
Remove the cheese from the heat and drain off the excess water in a colander.
While the cheese is still very warm but cool enough to handle, pick it up in a large lump and poke a hole in the center with your fingers, so that the cheese resembles a large doughnut.
You will need to work very quickly at this point because the cheese cools down rapidly once it has been stretched.
Youll have about 3 minutes to stretch the cheese.
Grab it with both hands and stretch it so that it forms a large loop.
Stick your finger through each end of the loop, and very quickly start winding the two strands of the loop around each other, as if you were making a rope while winding.
Keep stretching the cheese gently, almost to the breaking point.
The more you stretch, the stringier the cheese will be.
When finished, you should have a length of cheese that resembles a thick rope or a tightly wrung-out dish cloth.
Twist the ends of the cheese in opposite directions and intertwine the rope into a braid.
Place one end through the loop of the other to lock it.
Set the cheese aside in the refrigerator or in a cool room for about an hour to dry thoroughly.
Wrap the cheese in plastic wrap and refrigerate or freeze it; it will keep for a week in the refrigerator and up to 2 months in the freezer.
To serve the cheese, open the braid, cut one loop, and pull the cheese apart into thin strands.
Serve with pita bread.","url":"https://recipe.bluelayer.org/recipe/22684/shoushans-homemade-string-cheese-with-nigella-seeds"},{"id":"22682","title":"Macadamia Nut Brittle","ingredients":"nuts, macadamia nuts, raw
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
salt, table
leavening agents, baking soda","directions":"Preheat the oven to 350 degrees F. Spread the nuts on a baking tray and toast for 8 to 10 minutes, turning the nuts after 5 minutes.
Cool and then coarsely chop.
Set aside.
Place the sugar in a medium deep saucepan.
Add the corn syrup and water, and over medium heat, bring to a boil.
Boil until a layer of bubbles forms on top, 3 to 4 minutes.
Cover the pan with aluminum foil and continue to boil 5 minutes longer.
Remove the foil, add the butter, and stir with a wooden spoon until the butter is melted.
Cook over medium heat until a candy thermometer registers 300 degrees F, about 30 minutes, stirring occasionally.
Immediately stir in the salt, baking soda, and reserved nuts.
Meanwhile, coat with vegetable oil or spray a 12 by 17-inch half sheet pan.
Spread the nut mixture over the prepared pan, spreading it as thin as possible with a long, metal spatula.
When cool, run a clean, dry towel over the top to absorb some of the oil.
Cut or break the brittle into desired pieces.","url":"https://recipe.bluelayer.org/recipe/22682/macadamia-nut-brittle"},{"id":"22681","title":"Easy Pumpkin Pie Pancakes","ingredients":"butter, without salt
nuts, pecans
sugars, brown
pancakes, plain, dry mix, complete (includes buttermilk)
water, bottled, generic
pumpkin, raw
pumpkin, raw","directions":"For the pecans: Melt butter in a small saucepan over medium-high heat.
Add pecans and toss to coat.
Add sugar into the pan and stir until pecans are caramelized, about one to two minutes.
Remove from heat and spread onto a sheet of wax paper to cool.
Set aside.
For the pancakes: Heat a large non-stick griddle on medium-high heat with no butter or oil.
Combine all of the pancake ingredients in a medium bowl and stir until mixed.
Use a 1/3 cup scoop to pour batter onto the heated griddle, fitting as many onto the griddle as you can without crowding it.
Do not use butter or oil on the griddle.
The key to a perfectly even pancake is to pour the batter directly onto the non-stick griddle.
When batter starts to bubble on one side flip your pancakes and cook for approximately one more minute.
Remove from the griddle and serve warm with syrup and candied pecans.","url":"https://recipe.bluelayer.org/recipe/22681/easy-pumpkin-pie-pancakes"},{"id":"22678","title":"Chocolate Caramel Cookie Bark","ingredients":"butter, without salt
sugars, granulated
sugars, brown
vanilla extract
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Preheat oven to 350F Grease a 17x11 baking sheet and line with parchment paper overlapping the two ends for easy removal.
COOKIE: Beat butter, sugars, vanilla and water until smooth.
Add remainin 3 ingredients and beat until mixture is combined.
Spread dough to cover prepared baking sheet.
Bake in preheated oven for 15 minutes.
TOPPING: Meanwhile, over medium heat bring butter and brown sugar to a boil.
Stir to combine.
Spread mixture over partially baked cookie dough.
Return to oven and bake an additional 8 minutes until caramel is bubbling.
Remove from oven.
Immediately sprinkle chocolate chips over hot caramel.
Wait 5 minutes and spread melted chocolate over cookie, if using nuts, sprinkle over chocolate.
Cool in refrigerator until chocolate is set.
Once at room temperature, break or cut slab into irregular pieces or into your favorite cookie cutter shapes.","url":"https://recipe.bluelayer.org/recipe/22678/chocolate-caramel-cookie-bark"},{"id":"22676","title":"Pressure Cooker Saucy Baby Back Ribs - Fast & Easy","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
salt, table
spices, pepper, black
spices, onion powder
spices, garlic powder
spices, paprika
oil, olive, salad or cooking
alcoholic beverage, beer, regular, all
sauce, barbecue","directions":"Cut ribs into serving pieces.
Mix spices together to create a dry rub.
Apply the dry rub to the ribs.
Heat oil in pressure cooker and brown the ribs on all sides.
Insert cooking rack in pressure cooker, add beer, and load with ribs, not to exceed manufacturer's maximum fill line.
Place over high heat until control jiggles.
Reduce heat and cook 35 minutes.
Let cooker depressurize naturally.
Remove rack from cooker (you can drain some of the liquid if you like thicker sauce) and add barbecue sauce, heat until simmering.
Simmer for 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/22676/pressure-cooker-saucy-baby-back-ribs-fast-easy"},{"id":"22673","title":"Mama's Fried Okra","ingredients":"okra, raw
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"Wash and cut okra into 1/4-inch pieces.
Mix cornmeal, flour and seasoning.
Add okra.
Pour oil into a deep frying pan and heat to about 400 degrees F. Fry until golden.","url":"https://recipe.bluelayer.org/recipe/22673/mamas-fried-okra"},{"id":"22647","title":"Sweet-and-Sour Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, pepper, black
oil, olive, salad or cooking
sugars, granulated
vinegar, distilled
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
catsup
soy sauce made from soy (tamari)","directions":"Cut off and discard wing tips from chicken wings.
Cut each wing at joint to make 2 sections.
In a shallow dish, combine flour, garlic salt and lemon pepper seasoning; coat chicken pieces with flour mixture.
Heat oil in a 12-inch skillet; add coated chicken pieces and cook until browned, turning occasionally.
Remove chicken from skillet and arrange pieces in a shallow baking dish.
In a medium saucepan, combine sugar, vinegar, pineapple juice, catsup and soy sauce; heat to boiling, stirring to dissolve sugar.
Pour over chicken.
Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is no longer pink, turning pieces over after 15 minutes.
Makes 24 to 30 pieces.","url":"https://recipe.bluelayer.org/recipe/22647/sweet-and-sour-chicken-wings"},{"id":"22624","title":"Cashew Butter Crunch","ingredients":"sugars, granulated
butter, without salt
syrups, corn, light
nuts, cashew nuts, raw","directions":"In 2 quart sauce pan combine sugar, butter and corn syrup.
Cook over low heat, stirring occasionally until candy thermometer reaches 290.
About 25-30 minutes.
Remove from heat, stir in cashews.
Spread 1/4\" thickness on a waxed paper lined jellyroll pan.
Cool completely, break into pieces.
Store in air tight container.","url":"https://recipe.bluelayer.org/recipe/22624/cashew-butter-crunch"},{"id":"22622","title":"Southern Fried Okra","ingredients":"oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
cornmeal, degermed, unenriched, yellow
cornstarch
salt, table
spices, garlic powder
spices, pepper, black
spices, pepper, red or cayenne
rice flour, white, unenriched
okra, raw","directions":"Heat oil in a large, heavy-bottomed skillet over medium heat (enough to cover okra).
In a large bowl, mix together the milk and vinegar.
Set aside.
In another large bowl, mix together the cornstarch, almond flour, salt, garlic powder, black pepper, cayenne pepper, and cornmeal.
Dip okra in the homemade buttermilk mixture and toss to coat.
Now dredge the okra in the cornmeal-flour mixture.
Toss to coat.
Check the temperature of the oil.
Throw a piece of okra in the oil and it should immediately bubble and sizzle but not go crazy and start popping everywhere.
Adjust temperature accordingly.
Carefully add okra to the oil and cook until dark golden brown.
Do not overcrowd the okra; it may be necessary to fry in batches.
Remove with a slotted spoon and drain on a paper towel-lined plate.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/22622/southern-fried-okra"},{"id":"22621","title":"Good Morning Bars","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
oats
butter, without salt
jams and preserves, apricot","directions":"Mix dry ingredients together in a medium bowl.
Cut in butter to dry ingredients until texture of crumbly pie crust.
Pat 2/3 mixturee into grease 8x13\" pan.
Spread jam evenly over mixture.
Sprinkle top with remaining 1/3 crust mixture.
Bake at 325 for 45 minutes or until just crispy brown on top.
Cool and cut into bars.","url":"https://recipe.bluelayer.org/recipe/22621/good-morning-bars"},{"id":"22620","title":"Ginger Shortbread with Candied Ginger","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
salt, table
spices, ginger, ground","directions":"Preheat oven to 325F.
Cream butter and brown sugar until light and fluffy.
Add flour, ground ginger and salt, beating until the dough comes together.
Roll into a log (diameter of your choice, based on the size of cookies you want) and refrigerate until firm.
Cut into 1/4 slices, bake on a parchment-lined tray for 15-20 minutes, or until firm to the touch.
While still warm, press a piece of chopped candied ginger into the top.
Makes 15 30 cookies, based on the diameter of the cookies.","url":"https://recipe.bluelayer.org/recipe/22620/ginger-shortbread-with-candied-ginger"},{"id":"22605","title":"Holly's Texas Brisket","ingredients":"spices, chili powder
sugars, brown
salt, table
spices, garlic powder
spices, onion powder
spices, pepper, black
mustard, prepared, yellow
beef, grass-fed, ground, raw","directions":"Preheat grill for medium-low heat or 270 degrees F (132 degrees C), and lightly oil the grate.
Whisk chili powder, brown sugar, salt, garlic powder, onion powder, ground black pepper, and dry mustard together in a small bowl to create the dry rub.
Pierce fatty side of the brisket with a knife about 50 times.
Sprinkle 1/2 the dry rub generously over the lean side of the brisket.
Turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat.
Cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours.
Transfer brisket to a roasting pan and cover pan tightly with aluminum foil.
Preheat oven to 270 degrees F (132 degrees C).
Cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours.
Let meat rest 30 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/22605/hollys-texas-brisket"},{"id":"22604","title":"Sandwich Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table","directions":"Add the ingredients into a large bowl one by one in the order listed before mixing.
Mix the flour and salt on top of the yeast and water before mixing all of the ingredients together.
Then mix the dough for a few minutes with a rubber spatula to build up the gluten.
Cover the bowl with plastic wrap.
Let the dough rise until doubled, about 2 or 3 hours.
Cover a baking sheet with a piece of parchment paper.
Turn the dough out onto the parchment paper in one dump, so it makes an oval-shaped loaf.
Sprinkle the top lightly with flour.
Preheat the oven to 525 degrees F (you can bake the bread at a lower temperature if you need to, just adjust the cooking time accordingly) and let the loaf sit uncovered while the oven preheats.
Once the oven is preheated, put the bread into the oven and bake the loaf for 20 minutes or until the loaf is brown and slightly charred in places.
Remove from the oven and let cool completely before slicing.","url":"https://recipe.bluelayer.org/recipe/22604/sandwich-bread"},{"id":"22598","title":"Pumpkin Cheesecake Popsicles","ingredients":"cheese, parmesan, hard
yogurt, greek, plain, nonfat
pumpkin, raw
syrup, maple, canadian
syrup, maple, canadian
pumpkin, raw
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large bowl, add cream cheese and Greek yogurt.
Using a hand mixer, whisk until smooth.
Add the pumpkin puree and whisk until incorporated.
Add the maple syrup, vanilla syrup, pumpkin pie spice, cinnamon and milk.
With your mixer on low, slowly whisk until the mixture is completely smooth.
Pour the mixture into your popsicle molds.
Freeze for at least 4 hours.
Note: Using my popsicle mold, this made 6 popsicles.
My mold had sticks included but if yours doesnt youll also need popsicle sticks.","url":"https://recipe.bluelayer.org/recipe/22598/pumpkin-cheesecake-popsicles"},{"id":"22590","title":"Mexican Chicken Wings","ingredients":"oil, corn, peanut, and olive
spices, chili powder
spices, oregano, dried
spices, cumin seed
corn, sweet, white, raw
chicken, broilers or fryers, wing, meat and skin, raw","directions":"Preheat oven to 350.
In a small bowl whisk together the oil,chili powder,oregano and cumin to blend well.
Pulverize the tortilla chips in a food processor or blender.
Pour into a shallow bowl.
Dip the chicken pieces in the seasoned oil,then dredge in the ground chips until coated.
Place on a foil lined baking sheet and bake for 45 minutes,until browned and crips.","url":"https://recipe.bluelayer.org/recipe/22590/mexican-chicken-wings"},{"id":"22588","title":"Whole-Wheat Olive Oil Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
oil, olive, salad or cooking
yogurt, greek, plain, nonfat","directions":"Grease a large baking sheet with butter or oil.
In a large bowl, combine the flour, baking powder, baking soda and salt.
Cut the butter into the flour mixture with a pastry cutter or a knife and fork until only small pieces are visible.
Make a well in the center of the mixture.
Add the milk or yogurt, and stir gently until the dough holds together.
If you are adding any fruit, raisins, berries or other additions, stir them in with the milk.
Gently shape the dough into 2 inch rounds approximately 1 inch thick and transfer to the baking sheet.
Bake in a preheated over for 15 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/22588/whole-wheat-olive-oil-biscuits"},{"id":"22585","title":"Cheesy Spinach Quiche","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, gruyere
egg substitute, powder
spinach, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, thyme, dried
spices, pepper, black","directions":"Oil Pastry:.
In medium bowl mix together the flour and salt.
Add in the oil and milk and then mix lightly all together with a fork.
Shape into a ball.
Quiche:.
Place the Oil Pastry on a floured surface, and roll into a 12 inch circle.
Then place the pastry into a 9-inch pie plate, careful to not stretch it.
A tip of how to do this is once you have rolled it out on the floured surface, roll it around the rolling pin and then unroll over the pie plate.
If needed, trim pastry to 1/2 inch beyond the edge of the pie plate, and then crimp the edges of it after folding them under.
Line the pastry with foil and then bake at 450* for 8 minutes.
Remove from oven and then remove the foil.
Put back into the oven and bake for another 5 minutes.
Cool on wire rack, and reduce the temperature on the oven to 350*.
Mix egg, spinach, half-and-half, thyme, pepper and all but 2 tbsp of the cheese together.
Pour into the oil pastry.
Bake for 35-40 minutes.
Take quiche out, sprinkle with remaining cheese, cover with foil, and bake for another 10 minutes, or until you can insert a knife and then it comes out clean.
Cool on a wire rack before serving for about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/22585/cheesy-spinach-quiche"},{"id":"22563","title":"Pinwheel Dinner Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400 degrees Fahrenheit.
Generously grease an 8\" square baking pan with butter.
If you have a Kitchen-Aid (or similar) mixer with a dough hook or the paddle (not the wire wisk), use it.
If not, get a big ol' bowl and do it the way your grandma did.
In a large bowl (or mixer bowl), combine flour, sugar, baking powder, and salt.
Cut in 1/4 cup cold butter or margarine until crumbly.
If using a mixer, be careful not to overmix.
Add 1 cup cold milk, all at once.
Stir just enough to combine the ingredients into a dough.
Turn dough out onto a floured board.
I use my countertop for this.
Knead dough 8 times.
Do not overknead.
Work dough out into a rectangle about 12 inches long and 6 inches wide.
Trim off any odd bits and use them to fill in any missing sections.
You want to have a fairly good rectangle shape so you can get 12 good rolls out of it.
Slather the top of that dough rectangle with the softened butter.
Cake it on there.
Oh yes.
If 1/4 cup doesn't look like enough, get more.
Roll up as you would a jelly roll.
At this point, if you roll it around a bit, you can carefully roll it to grow a bit longer if you feel it necessary.
Cut the dough \"snake\" in half.
Cut each of the halves in half.
Cut each of those quarters into three pieces.
You should end up with 12 equal pieces.
Place the 12 pieces into the greased 8\" square pan.
I stagger them in four rows of three, in a \"honeycomb\" pattern.
Don't worry about the dough not touching every bit of pan, they will rise in the oven.
Bake for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/22563/pinwheel-dinner-rolls"},{"id":"22557","title":"Chicken Fonda","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
mustard, prepared, yellow
honey
spices, curry powder
salt, table","directions":"Mix milk, melted butter, mustard, honey, curry powder and salt in bowl until you get a thorough blend.
Roll chicken parts in this mixture, making sure each piece is well coated.
Place coated pieces in roasting pan and put in preheated 350 degrees oven.
During cooking, baste chicken several times with mixture from roasting pan.
Bake for 1 hour and 15 minutes, until pieces are golden brown and juices run clear.","url":"https://recipe.bluelayer.org/recipe/22557/chicken-fonda"},{"id":"22546","title":"Homemade squares bars","ingredients":"butter, without salt
candies, marshmallows
vanilla extract
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt butter on low, add marshmallows and stir on hob I used gas mark 4 (electric) remove from heat add vanilla.
Stir in rice krispies, my pan was not big enough so I used a bowl.
Put into a non stick tray and leave to set for 1 hour.
DO NOT PUT THIS IN THE FRIDGE!!!
!","url":"https://recipe.bluelayer.org/recipe/22546/homemade-squares-bars"},{"id":"22532","title":"Puppy Chow/ Muddy Buddy","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
peanut butter, smooth style, without salt
butter, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, powdered","directions":"Measure out the 9 cups of Chex cereal into a large bowl, set aside.
In a grocery bag, or large plastic bag, measure out 2 cups of powdered sugar and set aside.
In a large saucepan, measure out the butter, peanut butter, and chocolate chips.
Melt the chocolate chips, peanut butter, and butter together in the saucepan over low heat.
Don't turn the heat on the stove up too high, or you will burn it.
It should take a few minutes to completely melt this mixture.
Pour this melted chocolate mixture over the 9 cups Chex in the large bowl.
Stir it all together, making sure that all the pieces of Chex are covered in the melted chocolate.
Pour this chocolate Chex mixture into the plastic bag with powdered sugar in it.
Tie the bag and throw the bag around until all the Chex pieces are coated in a layer of powdered sugar.
If you want to add more powdered sugar to your preference, you can.
I usually add about 1 and half more cups.
Open the bag and pour out into a bowl to enjoy!
Perfect for parties or to just snack on!","url":"https://recipe.bluelayer.org/recipe/22532/puppy-chow-muddy-buddy"},{"id":"22520","title":"Strawberry Butter","ingredients":"strawberries, raw
butter, without salt
orange juice, raw
salt, table","directions":"Cook the strawberries in a saucepan over medium heat for about 4 minutes, or until they break down.
Continue to cook and reduce the berries, stirring them occasionally, for 7 to 10 minutes, until very thick and syrupy.
Let the berries cool for 30 minutes, or until they are at room temperature.
Cut the butter into 1-inch pieces and place the pieces into the work bowl of a mixer fitted with the paddle attachment.
Add the cooled berries, the orange zest, and salt.
Starting on slow speed, beat until the ingredients begin to incorporate.
Turn up the speed to medium-high and whip the butter until all the ingredients are incorporated.
The outside of the mixing bowl should feel cool.
If the bowl begins to get too warm, stop the mixer and refrigerate the bowl for 15 minutes before continuing.
When all the ingredients are well mixed, use a spatula to scrape the butter onto a large piece of parchment paper or wax paper.
Roll the butter into a long tube that is 1 to 2 inches in diameter, and twist the ends to seal in the butter.
Chill for at least several hours.
Alternatively, scrape the butter into a ramekin and cover it with plastic wrap before chilling.
The butter can be refrigerated for 3 to 4 days or frozen for several weeks.
When you are ready to serve the butter, cut it into rounds and remove the parchment paper.
Alternatively, simply put it on the table in its ramekin.
Substitute equal amounts of blackberries, raspberries, blueberries, or fresh currants for the strawberries.
If using currants, add 1 tablespoon sugar to the currants while they are cooking.
Another good trick is to replace the fresh berries with 1/4 cup berry jam and follow all the same steps.
You will still need to heat and cool the jam first.","url":"https://recipe.bluelayer.org/recipe/22520/strawberry-butter"},{"id":"22506","title":"KAF Classic Baguettes","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"Make the starter by mixing the yeast with the water (no need to do this if you're using instant yeast), then mixing in the flour to make a soft dough.
Cover and let rest at room temperature for about 14 hours; overnight works well.
The starter should have risen and become bubbly.
If it hasn't, your yeast may not be working.
Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes.
If nothing happens, replace your yeast, and begin the starter process again.
If you're using active dry yeast, mix it with the water, then combine with the starter, flour, and salt.
If you're using instant yeast, there's no need to combine it with the water first.
Mix and knead everything togetherby hand, mixer or bread machine set on the dough cycletill you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.
Knead for about 5 minutes on speed 2 of a stand mixer.
Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
Turn the dough out onto a lightly greased work surface.
Divide it into three equal pieces.
Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.
Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand.
Flatten it slightly, and fold and seal again.
With the seam-side down, cup your fingers and gently roll the dough into a 15\" log.
Place the logs seam-side down into the wells of a baguette pan; or onto a lightly greased or parchment-lined sheet pan or pans.
*.
Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they've become very puffy, about 1 1/2 hours.
Towards the end of the rising time, preheat your oven to 450F; if you're using a baking stone, place it on the lowest rack.
Using a very sharp knife held at about a 45 angle, make three 8\" vertical slashes in each baguette.
Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.
Bake the baguettes until they're a very deep golden brown, 25 to 30 minutes.
Remove them from the oven and cool on a rack.
Or, for the very crispiest baguettes, turn off the oven, crack it open about 2\", and allow the baguettes to cool in the oven.
*Advanced baker version: Place the shaped baguettes, seam-side down, in the folds of a heavily floured cotton dish towel.
Allow them to rise as directed.
When fully risen, gently roll them onto a parchment-lined or lightly greased baking sheet, floured side down.
Bake as directed.
Or roll them onto a baker's peel, and then onto a heated pizza stone in the oven.
Bake as directed above.
Variation: Make six stuffed sandwiches, perfect for picnics or lunchboxes.
Stuffed Baguettes.
Divide the baguette dough into six pieces instead of three, and shape each into a 5\"-long rectangle.
Layer with your favorite filling; we like mustard, ham, and Swiss cheese.
Don't use too much filling, as it'll make the baguettes soggy.
Also, use a dry filling (e.g., sliced deli meat, cheese) rather than something wet like meatballs in sauce.
Roll up like a jelly roll, sealing the long seam and pinching the ends closed.
Place on a lightly greased or parchment-lined baking sheet.
Slash each baguette twice lengthwise, if desired.
The cheese will ooze out.
Some people like this look; some don't.
Your choice.
Bake until golden brown, as directed above.
You may need shorten the baking time a bit from the original recipe.
Tips from our KAF bakers.
The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast.
It's the baker's technique that turns an average baguette into an all-star.
The more you practice your baguette-baking techniques, the better the baguette you'll make.
Don't expect perfection the first time out!
Why the small amount of yeast and the extra-long rise?
Because as yeast grows, it releases organic acids and alcohol, both of which are flavor carriers.
The extra-long rise will give your baguettes outstanding flavor.","url":"https://recipe.bluelayer.org/recipe/22506/kaf-classic-baguettes"},{"id":"22497","title":"Blink and It's Gone Kielbasa Appetizer","ingredients":"kielbasa, polish, turkey and beef, smoked
alcoholic beverage, beer, regular, all
sugars, brown
mustard, prepared, yellow
spices, pepper, red or cayenne
jams and preserves, apricot
spices, ginger, ground
cornstarch","directions":"Cut kielbasa into bite size pieces and put in a large saute pan.
Cook on high, adding the remaining ingregients except for the cornstarch.
Mix well making sure there are no lumps of ingredients.
Bring to a boil for about 10 minutes and then add the cornstarch (dissolved in water).
Bring back to a boil for a few minutes more until sauce thickens.
Serve or refridgerate and reheat in a sauce pan or microwave (warning: sauce will thin out a little over night).","url":"https://recipe.bluelayer.org/recipe/22497/blink-and-its-gone-kielbasa-appetizer"},{"id":"22481","title":"Brown Sugar Taffy","ingredients":"sugars, brown
syrups, corn, light
vinegar, distilled
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine brown sugar, syrup, vinegar and salt in a large, heavy saucepan over low heat.
Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan.
Bring to a boil, stirring constantly.
Add milk in a thin stream, stirring constantly.
Cook to firm ball stage (248F / 120C), or until a small amount of mixture is dropped into cold water and forms a ball that holds until pressed.
Remove from heat.
Pour mixture onto a buttered marble slab or similar surface.
As soon as outside edges cool enough to touch, take a small portion of the candy and start stretching or pulling.
Use only the tips of your (greased) fingers.
Pull until taffy becomes light in color and is no longer sticky.
Twist each pulled strip slightly and place on waxed paper.
When all the candy is pulled, cut each piece into about 1-inch pieces.
Wrap each piece in waxed paper and twist ends.
Store in covered container at room temperature.
Makes about 100 pieces.","url":"https://recipe.bluelayer.org/recipe/22481/brown-sugar-taffy"},{"id":"22474","title":"New Generation Potato Salad","ingredients":"potatoes, raw, skin
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
spices, pepper, black
yogurt, greek, plain, nonfat
milk, buttermilk, fluid, cultured, lowfat
cheese, blue","directions":"Cut potatoes into 3/4 inch pieces.
Cook in boiling water to cover for 15-20 minutes or until tender; drain.
Combine potatoes, onions, 1/2 teaspoons garlic salt, and the pepper; toss gently to combine.
Stir together the yogurt, buttermilk, blue cheese, and remaining 1/4 teaspoons garlic salt.
Add this to the potatoes; toss gently to coat.
Cover and chill at least 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/22474/new-generation-potato-salad"},{"id":"22464","title":"Maple Bacon Popcorn","ingredients":"bacon, meatless
bacon, meatless
snacks, popcorn, air-popped (unsalted)
salt, table
sugars, brown
syrup, maple, canadian
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Cook bacon in a skillet until crispy, and once cooled, crumble it up.
Reserve the bacon drippings.
In a medium (2 quart) saucepan combine 2 tablespoons of bacon drippings and three kernels of popcorn; place on a tight-fitting lid and cook over medium heat.
When you hear the three kernels pop, it is time to add the rest of the popcorn inches Gently shake the pot as the popcorn cooks and pops.
When you hear less than one pop every one to two second, turn off the heat and let the pan sit for one minute.
On a large baking sheet (13X18) coated with cooking spray, spread out the popcorn and sprinkle with salt.
Preheat the oven to 250 degrees.
In a medium pot (2 quart) combine brown sugar, maple syrup, and butter.
Cook over medium heat, stirring frequently.
Sugar mixture should be boiling and will start to thicken when it is ready after about 6-9 minutes.
Turn off the heat, and quickly stir in the vanilla and baking soda; the mixture will turn lighter in color and will become foamy.
Evenly pour the sugar mixture over the popcorn.
Sprinkle with the bacon bits.
Place the pan into the oven and cook for 30 minutes, stirring every 10 minutes.
Let the popcorn cool and harden, break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/22464/maple-bacon-popcorn"},{"id":"22461","title":"Caramel Rocky Road Bars","ingredients":"wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking soda
salt, table
oil, corn, peanut, and olive
ice creams, vanilla
oil, corn, peanut, and olive
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,","directions":"Grease 9-inch square baking pan.
Electrically beat all \"Crumb\" ingredients except nuts.
Stir in peanuts.
Press 2/3 of the mixture into the baking pan.
Bake at 350F for 12-17 minutes or until golden brown.
Spread 1/2 cup caramel ice cream topping over baked crumb mixture.
Sprinkle 1/2 cup peanuts, 1.5 cup mini marshmallows, and 1/2 cup chocolate pieces over caramel.
Cover with the remaining 1/3 of crumb mixture.
Return to oven and bake for 20 minutes.
Chill bars in refrigerator for 2-3 hours.
Cut into squares and keep refrigerated until served.","url":"https://recipe.bluelayer.org/recipe/22461/caramel-rocky-road-bars"},{"id":"22446","title":"Buffalo Chicken Dip","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, pepper, red or cayenne
cheese, parmesan, hard
salad dressing, ranch dressing, regular
cheese, cheddar","directions":"Preheat oven to 350 degrees.
Place chicken in a bowl and cover with hot sauce.
Set aside.
Combine cream cheese and ranch dressing in a mixing bowl.
Add chicken mixture and mix well.
Make sure there are no patches of cream cheese left.
Pour into a greased glass pie plate or other casserole dish.
Top with cheese.
Bake for 15 to 20 minutes or until bubbly.
Serve with Ritz crackers, celery/carrot sticks, ranch-flavored or plain potato chips or anything else you have around the house!
Serve hot.","url":"https://recipe.bluelayer.org/recipe/22446/buffalo-chicken-dip"},{"id":"22438","title":"Pat-A-Pie Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift flour, sugar and salt into bowl.
Whip oil and milk together.
Pour over flour mixture, and mix with a fork.
Pat 2/3 of dough into a pie plate.
Use filing of your choice.
Crumble rest of dough on top (except on cream pies).
(I like to add brown sugar, crushed walnuts and cinnamon to the mixture for my apple pie).
Bake as for any pie.","url":"https://recipe.bluelayer.org/recipe/22438/pat-a-pie-pie-crust"},{"id":"22434","title":"Peach Gelato","ingredients":"peaches, yellow, raw
sugars, granulated
yogurt, greek, plain, nonfat","directions":"Cut peaches into very small pieces.
(The smaller you cut them, the finer the texture of the gelato will be.
).
Arrange the peach pieces in a single layer on a baking sheet, and freeze solid.
(About 2 hours.
).
Put the frozen peach pieces in a food processor, along with the Splenda, and grind briefly.
Add the yogurt and pulse until the mixture is smooth.
Empty into a small container and freeze for 20-30 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/22434/peach-gelato"},{"id":"22429","title":"Pain de Epi Baguette","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table","directions":"Day 1: Make the poolish In a large bowl, whisk together flour, water and yeast until consistency is smooth.
Cover bowl with plastic wrap and put a towel on top of the plastic.
Put the bowl into a dark, draft free place.
Allow the mixture to develop overnight at room temperature.
Day 2: Make the bread Grease a large mixing bowl with vegetable oil and set aside.
To make the dough, place your bread flour, warm water, yeast, salt and the poolish/starter into a stand mixer bowl with the dough hook attached.
Mix on low for 3-4 minutes.
Increase speed to medium and knead for an additional 3 minutes or until the dough is a smooth consistency.
Pour dough into the greased bowl, cover with plastic wrap and allow it to rise for 45 minutes.
Once rested, turn out the dough onto a floured surface.
Grabbing the right side of your dough, stretch and fold that half of the dough as if you were folding a piece of paper into three sections.
Repeat this with the left side of the dough.
Repeat this tri-fold process from the top half of the dough log and then do the same with the bottom half of the dough log.
Place the dough into a freshly greased bowl.
Cover the bowl and allow the dough to rise again for an additional 45 minutes.
Place a baking stone into the center rack of your oven, preheating the oven to 475 F. If you dont have a baking stone, double up two light colored baking sheets.
Fill a shallow pan with water and set it aside.
The pan will heat the water, creating steamessential for a crispy crust.
Pour the dough onto a lightly floured surface and divide it into four sections, approximately 8 ounces each.
Pat the dough to remove any gas bubbles.
Shape each section of the dough using the above tri-fold maneuver into a short log.
Allow the dough logs to rest again with the seam side down on a linen dish towel, covering them with another linen dish towel.
Let them rest for about 20 minutes.
Return logs to a floured surface, pressing on each section of dough to release air bubbles.
Flip dough over so the seam side is facing upwards.
Fold the log in half from the top down.
Now seal the dough using the heel of your hand.
Then use a floured rolling pin to roll the dough until it becomes a log about 14-16 inches long.
Repeat this process with the rest of the loaves.
Set them onto a pan that youve lined with floured parchment paper.
Cover with plastic wrap and let them rise one last time for 45 minutes.
After final rise is complete, cut small slits into the top of each of the loaves with a sharp knife or razor blade.
This will allow the bread to vent while baking.
Transfer 2 baguettes on the piece of parchment paper to the baking stone or doubled baking sheets.
(Leave the other twoyoull bake them in a bit).
Place the baking stone in the oven.
Place the shallow dish thats filled with water on the bottom rack of the oven and close the oven.
Bake bread, 2 loaves at a time, for 20-25 minutes.
Check after 15 minutes to make sure they are not done early.
All ovens are different.
When toasted and brown, remove them from the oven and transfer to a wire cooling rack.
Repeat the baking process with the other two loaves.
Allow to cool and serve, with butter.
Lots of butter.","url":"https://recipe.bluelayer.org/recipe/22429/pain-de-epi-baguette"},{"id":"22421","title":"Easy Shepherds Pie","ingredients":"beef, grass-fed, ground, raw
catsup
sauce, worcestershire
shortening, vegetable, household, composite
cheese, cheddar
potatoes, raw, skin","directions":"Heat oven to 400 degrees F.
Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes.
Spoon off and discard any fat.
Stir in the ketchup and Worcestershire sauce.
Add the vegetables and cook, stirring, for 1 minute.
Spoon the beef mixture into a baking dish.
Mix the cheese (if using) with the prepared mashed potatoes in a medium bowl.
Spread the potatoes over the beef and bake until heated through, 10 minutes.
Divide among individual plates.","url":"https://recipe.bluelayer.org/recipe/22421/easy-shepherds-pie"},{"id":"22419","title":"White Chocolate Chip Krispie Squares","ingredients":"butter, without salt
vanilla extract
candies, marshmallows
syrups, corn, light
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
candies, white chocolate","directions":"Butter or coat with non-stick cooking spray the inside of an 8 inch by 11 inch or 7 inch by 10 inch glass baking dish.
Melt the 3 tablespoons of butter or margarine in a large microwavable bowl; add the marshmallows and microwave an additional 20 to 30 seconds.
Stir in vanilla extract and corn syrup; mix in cereal.
At this point, the mixture will have cooled a bit, so now add and mix in the white chocolate chips and colored sequins (decorative candy) (if using).
Press evenly into prepared pan.
Cool completely and refrigerate at least 30 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/22419/white-chocolate-chip-krispie-squares"},{"id":"22416","title":"Malawach ( Yemenite Fried Dough)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
margarine, regular, 80% fat, composite, stick, without salt","directions":"Procedure:.
1.Put flour and salt in food processor and add water.
(Use plastic blade.
).
2.Process until dough forms a ball.
3.Add more flour or water as needed.
Dough should be very soft, but not sticky.
4.Transfer dough to a bowl, cover and let stand 1 hour.
5.Divide it into 2 parts.
6.Roll out 1 part and spread with half the margarine.
7.Fold in thirds, roll out and fold in thirds again.
Do this 1 more time.
8.Let stand covered with a damp towel for 1 hour.
9.Do the same with rest of dough.
10.Divide dough in thirds.
11.Roll out each piece very thinly.
12.Heat skillet add 1 tsp margarine and fry bread in until golden brown.
Flip over and cook second side until golden too.
13.Transfer to a warm plate while you do the rest.
14.Serve warm with hummus or a tomato sauce.","url":"https://recipe.bluelayer.org/recipe/22416/malawach-yemenite-fried-dough"},{"id":"22411","title":"Buttermilk Mashed Potatoes","ingredients":"potatoes, raw, skin
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
salt, table
oil, olive, salad or cooking","directions":"Cut potato into 1-inch pieces.
Place potato in a medium saucepan; cover with water.
Bring to a boil; reduce heat and simmer for 15 minutes or until potato is tender.
Drain well, and mash potato with a potato masher.
Stir in buttermilk, butter, and salt.
Drizzle with olive oil.","url":"https://recipe.bluelayer.org/recipe/22411/buttermilk-mashed-potatoes"},{"id":"22409","title":"Peanut Butter Chocolate Pretzel Candy","ingredients":"peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
pretzels, soft, unsalted","directions":"Mix the chips and the peanut butter in a microwaveable bowl.
Heat for 2 minutes in the microwave.
Stir and then add in pretzels and mix completely.
Pour onto greased cookie sheet and place in refrigerator for 5-10 minutes.
Break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/22409/peanut-butter-chocolate-pretzel-candy"},{"id":"22403","title":"Trisha Yearwood's Chicken Pie","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, chicken broth or bouillon, dry
soup, cream of chicken, canned, condensed
wheat flour, white, all-purpose, unenriched
spices, pepper, black
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Start with cooked, shredded chicken.
You can either boil and shred it yourself or use canned chicken.
I always have canned chicken on hand so that this recipe can be made on a whim.
Preheat the oven to 425 degrees F.
Put the chicken in a 2-quart casserole dish.
Combine the broth and soup in a medium saucepan and bring the mixture to a boil.
Pour the broth mixture over the chicken.
Make sure the butter is melted and buttermilk well shaken before continuing.
In a separate medium bowl, mix the flour with the pepper.
Stir in the melted butter and the buttermilk.
Pour this mixture over the casserole and smooth the top; do not stir.
Bake the casserole until the crust is brown and the filling beneath is hot and bubbly, 45 minutes.","url":"https://recipe.bluelayer.org/recipe/22403/trisha-yearwoods-chicken-pie"},{"id":"22392","title":"Mojito Grilled Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
orange juice, raw
lime juice, raw
lime juice, raw
oil, olive, salad or cooking
spices, coriander seed
spices, ginger, ground
spices, cumin seed
spices, garlic powder","directions":"Place all the marinade ingredients into a blender or food processor and blend to liquify.
Pour marinade into a plastic Ziplock baggie.
Place the chicken in the baggie with the marinade; squish around to coat the pieces.
Refrigerate chicken in the marinade for AT LEAST 8 hours, but no more than 24 hours.
Turn the baggie every few hours.
When ready to grill: preheat grill to medium heat.
Place chicken on grill (discard the marinade) and grill over direct heat for about 8-9 minutes on each side or until juices run clear.","url":"https://recipe.bluelayer.org/recipe/22392/mojito-grilled-chicken"},{"id":"22378","title":"Easy Peanut Sauce","ingredients":"ginger root, raw
peanut butter, smooth style, without salt
rice vinegar,
sugars, granulated
sauce, hoisin, ready-to-serve
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
spices, pepper, red or cayenne
water, bottled, generic","directions":"Cut a piece off the fresh ginger root about the size of a sugar cube.
Then cut off the skin and dice it as small as possible.
Add the diced pieces of ginger root to a medium size bowl.
Then add the all of the other ingredients.
Whisk together.
Best served at room temperature.
Serve as a dipping sauce for spring rolls or any type of meat.
This sauce is also delicious when used as a marinade for meat, a hot or cold sauce mixed with noodles, as a cooking sauce with vegetables and meat, or served over rice.","url":"https://recipe.bluelayer.org/recipe/22378/easy-peanut-sauce"},{"id":"22372","title":"Blue Cheese and Chive Mashed Potatoes","ingredients":"potatoes, raw, skin
cheese, blue
butter, without salt
chives, raw
spices, garlic powder
spices, pepper, black","directions":"Peel potatoes and cut into chunks.
Cook in boiling water for 15 to 20 minutes or until tender when pierced with a fork; drain well.
Mash with a potato masher or mixer until smooth and stir in remaining ingredients.
Return to stove and cook for a few minutes more until very hot.","url":"https://recipe.bluelayer.org/recipe/22372/blue-cheese-and-chive-mashed-potatoes"},{"id":"22366","title":"Pa Thong Ko - Thai Donuts / Doughnuts","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
oil, olive, salad or cooking","directions":"Mix baking soda, baking powder, salt and sugar.
Add water and stir well.
Add this mixture to the all purpose flour, then gently stir for a few seconds.
Add vegetable oil & mix until well combined.
Cover and leave it for 4 hours at room temperature.
Heat oil in a wok or frying pan.
Dust work surface with flour.
Roll the dough into a sausage shape.
Cut into 1\" pieces, form a ball then roll out into a thin circle (4-5mm) or to make the other style: cut into 2\" pieces.
Dab a little water in the centre of each piece & stick another piece to it - to form an X shape.
Caefully drop doughnuts 2 at a time into hot oil and fry it until they rise to the surface & are golden.","url":"https://recipe.bluelayer.org/recipe/22366/pa-thong-ko-thai-donuts-doughnuts"},{"id":"22361","title":"Pork Tenderloin Diane","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, pepper, black
butter, without salt
lemon juice, raw
sauce, worcestershire
mustard, prepared, yellow
parsley, fresh","directions":"Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper.
Melt butter in large heavy skillet over medium heat.
Add medallions; cook 3 to 4 minutes on each side.
Remove pork to serving platter; keep warm.
Stir lemon juice, worcestershire sauce and mustard into pan juices in skillet.
Cook, stirring, until heated through.
Pour sauce over medallions; sprinkle with chopped chives.
Garnish with whole chives or a bit of parsley.
Serve with vegetables.","url":"https://recipe.bluelayer.org/recipe/22361/pork-tenderloin-diane"},{"id":"22350","title":"Dak Bulgogi (Korean Chicken Bulgogi)","ingredients":"soup, swanson chicken broth 99% fat free
soy sauce made from soy (tamari)
lemon juice, raw
sugars, brown
honey
rice, white, long-grain, regular, unenriched, cooked without salt
spices, garlic powder
spices, ginger, ground
oil, sesame, salad or cooking
spices, pepper, black
seeds, sesame seeds, whole, dried","directions":"Cut the chicken into 2 inch x 1 inch pieces.
In a bowl, mix all of the ingredients together except for the chicken until the sugar has dissolved.
Coat the chicken pieces with the marinade.
Marinate for about 30 minutes in the refrigerator.
Preheat a skillet over medium-high heat.
Add the chicken pieces, reserving the marinade.
Cook until slightly browned and cooked through, about 2 minutes per side.
The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade 1 tablespoon at a time when the pan gets dry.
If needed, reduce the heat to avoid burning.
Remove from the heat and serve immediately.
Options for serving include lettuce wraps with a dollop of ssamjang (spicy wrapping sauce) or doenjang (soybean paste), your choice of salad or as a side dish along with a bowl of rice.","url":"https://recipe.bluelayer.org/recipe/22350/dak-bulgogi-korean-chicken-bulgogi"},{"id":"22349","title":"All-Butter Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"In a food processor, pulse together the flour and salt.
Add butter and pulse until the mixture forms lima bean-size pieces.
Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together.
It should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather into a ball.
Flatten into a disk with the heel of your hand.
Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.","url":"https://recipe.bluelayer.org/recipe/22349/all-butter-pie-crust"},{"id":"22313","title":"Honey Ginger Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
sauce, teriyaki, ready-to-serve
spices, ginger, ground
honey
spices, garlic powder","directions":"Rinse chicken and place in a shallow pan or bowl.
In a separate bowl combine all ingredients, making sure they are well mixed.
Pour 1 tablespoon of marinade over each chicken breast and let sit in refrigerator, covered, for at least 1 hour or overnight.
Save remaining marinade.
To cook chicken, place breasts and marinade in lightly oiled skillet.
Simmer on medium-high heat for 8-10 minutes or until internal temperature of chicken is 165F
In separate sauce pan, reduce remaining marinade over low heat until it is slightly thickened.
Serve chicken over brown rice.
Drizzle with reduced marinade.
Note: If you cut chicken into small pieces prior to cooking, it will cook in less than 10 minutes.
Mix with rice and drizzle with reduced marinade before serving.","url":"https://recipe.bluelayer.org/recipe/22313/honey-ginger-chicken"},{"id":"22306","title":"Artisan Bread Bowls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
oil, olive, salad or cooking","directions":"In a large bowl, let yeast dissolve in the warm water until creamy, about 5 minutes.
Add the rest of the ingredients by hand, mixer or bread machine and knead till youve created a smooth dough.
Allow the dough to rise, covered, for 45 minutes; it should become puffy.
Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be.
Roll each piece into a ball.
Place on a lightly greased or parchment covered baking sheet.
Cover the bread bowls with greased plastic wrap.
Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.
Two or more hours before serving, remove the bread bowls from the refrigerator.
Uncover, and let them sit for about one hour while you preheat the oven to 425 degrees F.
Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand.
Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.
Remove from the oven, and cool on a rack.
Before serving, cut off the lid of the bread and carefully hollow out the bread bowl (pulling out as much of the interior bread as you like), reserving pieces to be used as toasted seasoned croutons for your soup, or tuck them away for a later use like fresh bread crumbs.
Delicious!!!
!","url":"https://recipe.bluelayer.org/recipe/22306/artisan-bread-bowls"},{"id":"22287","title":"Danielle's Chocolate No-Bake Cookies","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
oats","directions":"Combine oats and peanut butter in a large mixing bowl.
Set aside.
In a sauce pan, combine sugar, cocoa, butter and milk.
Stirring constantly, bring mixture to a rolling boil.
Allow to boil for 1 minute and remove from heat.
Pour contents into the large mixing bowl with oats and peanut butter.
Completely mix ingerdients.
On a large piece of wax ( or parchment) paper, drop mixture by spoonfuls.
Allow 30 min to cool and harden.","url":"https://recipe.bluelayer.org/recipe/22287/danielles-chocolate-no-bake-cookies"},{"id":"22282","title":"Crab and Artichoke Dip","ingredients":"artichokes, (globe or french), raw
salad dressing, mayonnaise, regular
cheese, parmesan, hard
crustaceans, crab, alaska king, imitation, made from surimi
delallo, italian seasoned breadcrumbs,","directions":"Preheat oven to 350F.
Drain and dice artichoke hearts (from a can is fine).
combine in bowl with rest of the ingredients.
place into a pie dish or shallow casserole dish.
Bake for 45 minutes or until golden brown on top.","url":"https://recipe.bluelayer.org/recipe/22282/crab-and-artichoke-dip"},{"id":"22278","title":"Domino's Pizza Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"In a large mixing bowl, combine all ingredients, stirring vigorously.
Set aside to rest five minutes, and then stir again for three to five minutes.
Add additional water or flour to achieve a smooth, sticky dough.
Divide into four pieces and place each one into an oiled freezer bag.
At this point, dough can be refrigerated or frozen.
Allow to rise at room temperature and then punch down.
Stretch each piece onto a ten inch pizza pan and allow to rest a few minutes.
Top as usual, and then bake at 450F until crust is crisp and cheese has melted.
(Makes 4 ten inch pizzas.
).","url":"https://recipe.bluelayer.org/recipe/22278/dominos-pizza-dough-recipe"},{"id":"22265","title":"Almost Fat Free Rice Krispies Treats","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
syrups, corn, light
candies, marshmallows","directions":"Lightly spray a 9x13-inch pan with PAM.
Measure out cereal.
Pour corn syrup into a large pot, placed on medium heat.
When the syrup has warmed up a bit, add the marshmallows.
Continue to heat, stirring frequently, until the marshmallows are melted and smooth.
Add cereal, stirring with a large spoon until the cereal is uniformly coated.
Turn out into prepared pan.
Cover cereal mixture with waxed paper, and using hands, spread and press the cereal evenly in the pan, compressing firmly.
Allow the treats to cool for 5 minutes or so before removing the waxed paper.
After the pan has cooled, cut into squares using a sharp knife dipped in hot water.","url":"https://recipe.bluelayer.org/recipe/22265/almost-fat-free-rice-krispies-treats"},{"id":"22263","title":"Basic 3-2-1 Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic
salt, table
sugars, granulated","directions":"Add flour to a large bowl.
If using unsalted butter, mix in a few pinches of salt.
Cut chilled butter into small cubes and add to flour.
Crumble it into the flour with your fingers until the butter turns to pea-sized pieces and dough is sandy.
Mix in the sugar if using.
Then gradually mix in the ice water until the dough start to come together.
On a floured surface knead dough briefly until it forms a smooth ball.
Wrap each ball and refrigerate for at least 1 or 2 hours.
You can also make ahead and keep in the fridge up to 1 week before using.
Roll out when ready to get baking!
On a well floured surface, unwrap one ball of dough, sprinkle with some flour and start rolling out with your rolling pin.
To blind bake for very wet fillings, lay a piece of aluminum foil over the pie crust and fill it with pie weights or dry beans.
Bake at 425 F/210 C for 10 minutes or until slightly golden.
Divide into two equal pies if you made the full recipe.
Roll out a little, lift and turn it a quarter turn and roll out more.
Repeat several times until it's rolled out into a 30-32 cm (12-13 in) circle.
Trim the rough edges with a knife so it's a pretty 30 cm/12 in circle (or smaller for smaller pie/tart pan).
I used a big bowl as a stencil to cut out.
Here it is after cutting.
Gently lay the trimmed crust into your pie dish and fold over the excess edges.
You can make a crimping pattern or use a fork pattern the edges.
If you don't need to blind bake, go ahead and add your filling and stick it in the oven!","url":"https://recipe.bluelayer.org/recipe/22263/basic-3-2-1-pie-dough"},{"id":"22259","title":"Spicy Nuts","ingredients":"nuts, walnuts, english
honey
spices, pepper, red or cayenne","directions":"Combine all ingredients in a skillet cook over medium heat until honey starts to simmer and get foamy.
Dump onto a piece of waxed paper and break apart slightly with a greased fork.
Cool completely and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/22259/spicy-nuts"},{"id":"22238","title":"Light Wheat Hamburger Buns","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Heat water to 110 degrees f.
Mix dry ingredients.
add oil and water.
Mix until the dough is formed.
let rest 5 minutes.
Knead in a stand mixer using the dough hook for 3 minutes
let rest for 5 minutes.
Knead an additional 3 minutes.
Place dough in a lightly oiled bowl, cover and let rise until dough is doubled (about 1 hour).
Divide dough into 8 pieces, roll out to flatten each piece and then bring 2 opposite ends together and then bring the other 2 ends together, shaping into a ball.
Place seam side down on a oiled baking sheet (or place on parchment paper lined baking sheet).
Cover with plastic wrap and let buns rise until quite puffy.
Bake in pre-heated 375 f oven for about 15 minutes.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/22238/light-wheat-hamburger-buns"},{"id":"22235","title":"Pistachio & Cranberry White Chocolate Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, pistachio nuts, raw
cranberries, dried, sweetened","directions":"Line a baking sheet with parchment paper and set aside.
Melt the white chocolate over a double boiler (or in 30-second intervals in the microwave on 50% power, stirring after each).
Once the chocolate is melted, remove from the heat and let sit for a few minutes to cool slightly, stirring occasionally.
Add the pistachios and cranberries and stir to combine.
Spread the chocolate mixture onto the prepared pan in an even layer (depending on the size of the pan and how thick youd like your bark, you may not need the entire surface of the pan).
Refrigerate for at least 30 minutes, or until set.
Using a sharp knife, cut the bark into pieces.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/22235/pistachio-cranberry-white-chocolate-bark"},{"id":"22225","title":"Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate).
Add the dry yeast and sugar, stir to combine and let sit for 15 minutes.
The top of the water will bubble and it will smell very yeasty; this is what you want.
In a large mixing bowl, combine the flour and salt.
Make a well in the center of the flour and add the olive oil and the yeast/water mixture.
Using a fork, gradually stir the flour into the yeast/water mix.
Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.
Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
When the dough is ready, portion it into six golf-ball-size pieces.
(If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.)
Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes).
Top the pizzas as desired.","url":"https://recipe.bluelayer.org/recipe/22225/pizza-dough"},{"id":"22224","title":"Easy Chicken Fajita Marinade","ingredients":"oil, olive, salad or cooking
spices, chili powder
lime juice, raw
honey
spices, garlic powder
spices, paprika
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade.
Place chicken strips into a large resealable plastic bag; pour marinade over chicken.
Knead bag to coat chicken with marinade.
Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken strips from marinade; discard used marinade.
Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.","url":"https://recipe.bluelayer.org/recipe/22224/easy-chicken-fajita-marinade"},{"id":"22214","title":"Topbroomrider","ingredients":"apples, raw, with skin
lemon juice, raw
celery, raw
nuts, walnuts, english
salad dressing, mayonnaise, regular
sugars, granulated
salt, table
cream, whipped, cream topping, pressurized","directions":"Core and dice apples and sprinkle with lemon juice.
Combine apples with celery and walnut pieces.
Mix mayo, sugar and salt and add apple mixture and moisten well.
Fold in whipped cream.
Serve in lettuce cups.","url":"https://recipe.bluelayer.org/recipe/22214/topbroomrider"},{"id":"22208","title":"Perfect Butter Pie Pastry","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic","directions":"Cut the butter into 1/2\" cubes.
Place the flour, sugar and salt in your food processor.
Pulse to combine.
Add the butter and pulse until chunks the size of a pea remain.
Slowly pour in the water, pulsing just until the dough begins to come together.
It will look like a shaggy mess.
Remove from the bowl and knead lightly one or two times, then pat out flat and cover with plastic wrap.
Chill 2-3 hours before using.
To use: Cut the dough in half, roll out one section at at time.
After you have either fit it into a pie shell, or formed into squares for turnovers, make sure you chill the dough down hard AGAIN.
This dough does much better when it goes into the oven ice-cold.
It shrinks much less.
Note: Do not overwork this dough or you will not get flaky results.","url":"https://recipe.bluelayer.org/recipe/22208/perfect-butter-pie-pastry"},{"id":"22200","title":"Hot Chocolate Popsicles","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
vanilla extract","directions":"In a saucepan combine cream (substitute), milk, chocolate pieces, cocoa powder and vanilla.
Heat over medium flame stirring frequently.
Once chocolate has melted, turn heat to low and keep on stirring every once in a while for 5 minutes.
Remove from heat and allow to cool to room temperature.
Fill into popsicle molds and freeze for at least 4 hours.
Enjoy.
:).","url":"https://recipe.bluelayer.org/recipe/22200/hot-chocolate-popsicles"},{"id":"22198","title":"Healthy Coleslaw","ingredients":"oil, olive, salad or cooking
rice vinegar,
syrup, maple, canadian
spices, pepper, black
salt, table
carrots, raw
cabbage, raw
shallots, raw
nuts, almonds
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine the carrots, cabbage, shallots in a bowl.
Dry roast the almonds in a small pan until golden.
Using a rolling pin, grind the dried noodles until they have broken down into small pieces.
Mix the almonds and ground noodles through the cabbage mix.
Combine the olive oil, vinegar, maple syrup and seasoning together and mix through the coleslaw.","url":"https://recipe.bluelayer.org/recipe/22198/healthy-coleslaw"},{"id":"22195","title":"Plain Bagels","ingredients":"water, bottled, generic
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Combine all ingredients to make a smooth elastic dough.
Let rise until double.
Punch down.
Divide dough into four parts.
Divide each part into three pieces.
Make a 1-2 inch hole in center of each piece.
Pull gently all the way around to form circles.
Heat 2 qts water and 2 TBSP sugar to boiling.
Place a few bagels at a time in boiling water.
Simmer 3 minutes, turning once.
Remove with slotted spoon.
Place on greased cookie sheet.
Bake at 375 degrees for 20-25 minutes until golden brown.
Remove from cookie sheet and cool.","url":"https://recipe.bluelayer.org/recipe/22195/plain-bagels"},{"id":"22170","title":"Pack-And-Go Granola Bars","ingredients":"butter, without salt
sugars, brown
syrups, corn, light
oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
spices, cinnamon, ground
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked
seeds, flaxseed","directions":"Preheat oven to 350F Grease a 15x10-inch jelly roll pan.
Heat butter and brown sugar together in a small saucepan over medium heat, stirring until smooth.
Stir in corn syrup.
Combine remaining ingredients in large bowl.
Pour sugar mixture on top.
Mix well, until all ingredients are moistened.
Press firmly into prepared pan.
Bake at 350F for 20-25 minutes, or until light golden.
Cool completely then cut into bars.
TIPS: Replace all-purpose flour with whole wheat flour.
Under bake for a chewey texture.
Bake longer for a crispier bar.
Vary the dried fruit and seeds to suit your own tastes, keeping the total amount the same as in the recipe.","url":"https://recipe.bluelayer.org/recipe/22170/pack-and-go-granola-bars"},{"id":"22168","title":"Homemade Mexican Croutons","ingredients":"wheat flours, bread, unenriched
spices, onion powder
salt, table
spices, pepper, black
spices, paprika
spices, cumin seed
oil, olive, salad or cooking","directions":"Preheat your oven to 400 F.
Add the bread cubes, onion powder, salt, black pepper, paprika and cumin to a large bowl.
Toss with your hands or a spoon until the bread pieces are all evenly coated with seasonings.
Add the olive oil and toss again until moisture is absorbed and distributed equally.
Spread the croutons over a large foiled-lined rimmed baking sheet.
Bake for about ten minutes.
When done, the edges should be a nice golden brown.
Remove pan from oven and set it on a rack.
Allow the bread to cool for about thirty minutes before using.
Store in an airtight container for up to a week in between uses.","url":"https://recipe.bluelayer.org/recipe/22168/homemade-mexican-croutons"},{"id":"22156","title":"Brooklyn Onion Bagels (Whole Wheat-Barley Flour)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
sugars, brown
leavening agents, yeast, baker's, active dry
water, bottled, generic
onions, raw
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, brown","directions":"In a large bowl, mix together the flours and salt.
Then soften the yeast in a small bowl with 1/4 cup water and 1 tablespoon brown sugar.
Make a well in the center of the flour mixture.
Pour the yeast mixture, water and onion into the well.
Stir together until smooth.
Beat this dough vigorously to develop the gluten.
Gradually add the flour in order to make a very stiff dough.
Turn out on a floured surface and knead for a full 10 minutes.
Divide dough into 12 equal pieces.
Shape each piece into a ball.
Cover balls of dough with a cloth and work with one at a time.
Place the ball on a very lightly floured surface.
Flatten slightly.
Poke the center of the ball with a forefinger, going all the way through.
Now use the fingers of both hands to gently open up the ring.
Try to keep the doughnut-shaped roll you are forming symmetrical.
The hole should be about one-third of the bagel's diameter.
Place shaped rings on a non-stick baking sheet.
Cover and let rise for 15 to 20 minutes.
They should not quite double in size.
Meanwhile, ready the boiling liquid.
In a large pot, heat the water.
Stir the malt barley into water.
Heat to boiling.
Reduce heat and keep regulated to a healthy simmer.
Preheat oven to 475 degrees F. One at a time, slip risen bagels into simmering water.
Bagels should float.
If they sink, do not worry.
They will soon rise to the surface.
After about 30 seconds, turn them over.
They should remain in the water about 1 minute in all.
You may simmer several at a time, but do not crowd them in the pot.
Remove with a skimmer and place one inch apart on a non-stick baking sheet.
Brush bagels with a mixture of 1 egg and 1 tablespoon water.
Sprinkle with more onions.
Bake at 475 degrees F. for 10 to 12 minutes, or until well-browned.
Cool slightly on wire racks.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/22156/brooklyn-onion-bagels-whole-wheat-barley-flour"},{"id":"22125","title":"Roasted Hazelnut Raisin Whole Grain Wheat Bread - Direct Method","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
honey
butter, without salt
nuts, hazelnuts or filberts
raisins, seeded","directions":"Mix the flour and water either by hand or mixer until all of the flour is wetted.
Cover and let that sit at room temperature for 1 hour.
Roast hazelnuts at 375F for 14 minutes.
Cool and remove skins by rubbing the hazelnuts between your hands.
Crush the nuts roughly or leave whole.
Add salt and yeast, butter and honey and knead for 5 minutes.
Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
Remove dough and place in a straight-sided clear container noting the level of the dough.
Cover with oiled plastic wrap and let rise until doubled in volume.
After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side.
Return to the container.
Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each.
Place each into 8\" x 4\" loaf pans sprayed with oil.
Preheat oven to 375F.
Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
Bake for 15 minutes and rotate the loaves for even baking.
After 35 to 45 minutes (total) check the temperature.
Remove when the loaves are 195 F to 205F.
Tip the loaves out onto racks and let cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/22125/roasted-hazelnut-raisin-whole-grain-wheat-bread-direct-method"},{"id":"22119","title":"Zucchini-Sweet Corn-Ricotta-Quiche","ingredients":"squash, summer, zucchini, includes skin, raw
spinach, raw
corn, sweet, white, raw
cheese, parmesan, hard
cheese, ricotta, whole milk
cheese, feta
delallo, italian seasoned breadcrumbs,
phyllo dough","directions":"Grate the zucchini and preheat the oven to 180C.
Combine defrosted spinach, sweet corn and ricotta.
Add feta cheese in crumbs as well as grated zucchini and bread crumbs.
Season to taste.
Line a pie dish with the filo pastry.
Add the filling.
Top with grated cheese.
Bake for 30-40 minutes.","url":"https://recipe.bluelayer.org/recipe/22119/zucchini-sweet-corn-ricotta-quiche"},{"id":"22101","title":"Horseshoe Cheese Sauce","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
mustard, prepared, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
cheese, cheddar
alcoholic beverage, beer, regular, all","directions":"Melt butter, add flour and stir until smooth and bubbly whisk in milk.
Add rest of ingredients except beer.
Stir constantly until sauce is smooth and cheese is melted.
Whisk in beer just before serving.
To Prepare shoe: toast a piece of Texas toast, top with meat (burger, bacon, turkey, whatever), put french fries on top of meat then ladle cheese sauce over top of sandwich.","url":"https://recipe.bluelayer.org/recipe/22101/horseshoe-cheese-sauce"},{"id":"22099","title":"Whole Wheat Raspberry Ricotta Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
raspberries, raw
cheese, ricotta, whole milk
cream, fluid, heavy whipping","directions":"Preheat oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, sugar and salt.
Mix in butter (either with a pastry blender or by hand and if adding by hand, cut into pieces), until the butter pieces are the size of small peas.
Then roughly chop raspberries and fold into batter.
In a separate bowl, combine heavy cream and ricotta, then stir ricotta mixture into flour mixture until blended.
Shape into a large ball in the center of the bowl and then very gently transfer to a heavy floured surface.
Flour the top of the dough and shape into a large rectangle, about 7 long and about 1 high.
Cut into 9 even squares and place onto baking sheet.
Bake for about 15-18 minutes, or until edges are slightly crisped and golden brown.
Transfer to a cooling rack after a few minutes and allow to settle a little more before eating.","url":"https://recipe.bluelayer.org/recipe/22099/whole-wheat-raspberry-ricotta-scones"},{"id":"22091","title":"Piroshki (Meat Filled Pastries) Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Mix together as for pie pastry.
Chill for 1 hour.
Roll out the dough and cut into circles large sufficient to hold 1 tsp.
of filling.","url":"https://recipe.bluelayer.org/recipe/22091/piroshki-meat-filled-pastries-recipe"},{"id":"22087","title":"Microwave Ginger Chicken Appetizers","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
honey
soy sauce made from soy (tamari)
lemon juice, raw
spices, garlic powder
spices, ginger, ground","directions":"Break chicken wings at joints and discard wing tips.
Combine remaining ingredients in a 2 cup glass measure.
Microwave 1 minute on high.
Pour over chicken wings and marinate in the refrigerator for several hours.
Drain chicken and place on a microwave rack in a glass roasting dish, with thicker pieces at outer edge.
Microwave uncovered on high for 5 to 7 minutes until tender, rearranging less well done pieces from center to outer edge of rack during cooking times.
Let stand 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/22087/microwave-ginger-chicken-appetizers"},{"id":"22077","title":"My Mothers Creamed Spinach","ingredients":"cheese, parmesan, hard
spinach, raw","directions":"Take the cream cheese and chop it into 1/2 inch pieces or so.
Leave it until later.
In a large pot, cook spinach all together with 2 cups water until it has no more ice crystals, stirring often.
Let cook a couple of minutes more until heated through.
The next step is the most important: drain it thoroughly!
Mom would use her fine strainer.
I bought one just for this recipe.
Weve even used a towel and wrung it out.
After it is dry, put it back in the pot and add the cream cheese, stirring to mix, on medium heat.
When the cream cheese is melted you can add salt and pepper to taste.
Serve it to your kids and theyll ask for spinach when you get to the frozen aisle.
The other shoppers will stare at you with awe.","url":"https://recipe.bluelayer.org/recipe/22077/my-mothers-creamed-spinach"},{"id":"22070","title":"Steve's Peanut Butter Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put chocolate chips and peanut butter in a large microwaveable bowl.
Microwave for about 2 minutes or until melted stirring about half way through.
Stir and then add powdered sugar and milk.
Mix well.
Pour into a foil lined square dish.
Chill for 2 hours or more.
Turn out upside down onto cutting board.
Remove foil, slice into 1 inch square pieces.
Store in refrigerator in an airtight container.
Can be frozen.","url":"https://recipe.bluelayer.org/recipe/22070/steves-peanut-butter-fudge"},{"id":"22068","title":"Maple Tofu Pudding","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, corn, peanut, and olive
syrup, maple, canadian
salt, table
vanilla extract
nuts, walnuts, english","directions":"Drain the tofu and cut it into small pieces.
Place the pieces in a blender.
Add the oil, maple syrup, salt and vanilla.
Put the lid on the blender.
Process the mixture for a minute or two, or until the pudding is quite smooth.
If necessary, turn off the blender, and scrape down the sides of the blender jar.
Then put the lid back on and process some more.
When the mixture is smooth, turn it into 4 small, resealable, half-cup containers.
Chill until serving time, or serve right away if desired.
If you like, you can sprinkle a tablespoon of finely chopped walnuts on top of each serving of pudding.
I prefer black walnuts, but any type will do.","url":"https://recipe.bluelayer.org/recipe/22068/maple-tofu-pudding"},{"id":"22054","title":"Ice Cream Pie","ingredients":"syrups, corn, light
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
ice creams, vanilla","directions":"Stir together syrup and peanut butter.
Add cereal.
Press firmly into greased 9x13 pan and chill.
Fill with as much ice cream as desired and spread evenly across crust.
Cover with foil and freeze 1 hour or more (up to a month).
Cut into squares to serve.
Add toppings if desired.","url":"https://recipe.bluelayer.org/recipe/22054/ice-cream-pie"},{"id":"22052","title":"Caramel-Apple Pie","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
apples, raw, with skin
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Prepare piecrust.
On a lightly floured surface, roll dough from center to edges into a 12-inch circle.
Wrap pastry around a rolling pin.
Unroll into a 9-inch pie plate.
Ease pastry into pie plate.
Trim to 1/2-inch beyond edge of plate.
Fold under pastry;crimp.
Don't prick pastry.
For Filling:.
In large bowl, mix sugar, 1/4 cup flour and cinnamon.
Add apples and toss to coat.
Transfer to pastry-lined pie plate.
Combine 2 Tablespoons of the caramel-apple dip and 2 Tablespoons milk; drizzle over apples.
In mixing bowl, combine the 1 cup flour and brown sugar.
Cut in 1/2 cup butter until mixture resembles coarse crumbs.
Sprinkle over filling.
Cover edge of pie with foil to prevent over browning.
Place on baking sheet.
Bake in 350 degree oven for 30 minutes.
Remove foil.
Bake 25-30 minutes more or until golden.
Cool 10 minutes.
Drizzle remaining caramel dip over top.
Cool pie on wire rack.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/22052/caramel-apple-pie"},{"id":"22051","title":"Healthier Pie Crust","ingredients":"oats
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, mix together oats, flour, and coconut.
Stir in oil and water.
Press dough into a 9 inch pie pan.
Bake in preheated oven for 12 minutes, until lightly browned.","url":"https://recipe.bluelayer.org/recipe/22051/healthier-pie-crust"},{"id":"22032","title":"Homemade Chocolate Milk Mix for the Fridge","ingredients":"cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"Heat cream over medium-high heat until slightly boiling.
Add chocolate pieces and turn off heat.
Whisk slowly until chocolate is melted and mixture is very smooth.
Pour into a container and keep in the fridge up to two weeks.
Mix with cold or warm milk, depending on how frightful the weather outside is.
Notes:
Mixture, after refrigerated, will be quite thick.
Just stir well in cold milk and youll be fine.
It has come to my attention that the quality/brand of chocolate used in this recipe can drastically affect how this mix performs in the fridge.
Reports range from silky smooth to hard as a rock.
The mix is still deliciousjust expect varying results!","url":"https://recipe.bluelayer.org/recipe/22032/homemade-chocolate-milk-mix-for-the-fridge"},{"id":"22012","title":"Triple Chocolate Dipped Cherries","ingredients":"cherries, sweet, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Wash and dry cherries.
Line 2 baking trays with baking paper.
Break the milk chocolate into pieces.
Place into a heat-proof bowl.
Melt over boiling water, making surethe bowl does not touch the water.
Once melted, let cool slightly.
Pick up one cherry by its stem and dip it into the melted milk chocolate, so that most of the cherry is covered in the milk chocolate but a little bit of the actual cherry is still visible.
Lift the cherry up from the milk chocolate and, holding it over the bowl, gently shake so excess chocolate drips back into the bowl.
Place the cherry on one of the lined baking trays.
Repeat until all cherries are covered in milk chocolate.
One by one, pick up cherries by their stems and transfer onto other lined baking tray to minimize the chocolate buildup on the bottom of the cherries.
Refrigerate cherries at least 15 minutes for the chocolate to harden.
Replace the baking paper on the empty baking tray with a clean one.
Break white chocolate into pieces and melt in a heat-proof bowl over boiling water, again making sure bowl does not touch the water.
Let cool slightly.
Take cherries out of the refrigerator.
Take a cherry by its stem and quickly dip it into the melted white chocolate, so that a little bit of the milk chocolate remains visible.
Dont let the cherry stay long dipped in the melted white chocolate, as the milk chocolate layer will start to melt.
Lift the cherry up from the white chocolate quickly and, holding it over the bowl, gently shake so excess chocolate drips back into the bowl.
If it looks like some milk chocolate has started to melt and to drip into the melted white chocolate bowl, you can also gently shake the cherries on top of a paper towel.
Place the cherry on the freshly lined baking tray.
Repeat until all the cherries are covered in white chocolate.
Replace the baking paper on the empty baking tray with a clean one.
One by one, pick up cherries by their stems and transfer them onto the freshly lined baking tray.
Place tray with cherries into the refrigerator for at least 15 minutes to allow chocolate to harden.
Replace the baking paper on the empty baking tray with a clean one.
Break dark chocolate into pieces and melt in a heat-proof bowl over boiling water, again making sure bowl does not touch the water.
Let cool slightly.
Take cherries out of the refrigerator.
Take a cherry by its stem and quickly dip it into the melted dark chocolate, so that a little bit of the white chocolate remains visible.
Lift the cherry up from the dark chocolate quickly and, holding it over the bowl, gently shake so excess chocolate drips back into the bowl.
Place the cherry on the lined baking tray.
Repeat until all the cherries are covered in dark chocolate.
Replace the baking paper on the empty baking tray with a clean one.
One by one, pick up the cherries by their stems and transfer onto the freshly lined baking tray.
Place tray in the refrigerator at least 15 minutes for the dark chocolate layer to harden.
Keep chilled until ready to serve.","url":"https://recipe.bluelayer.org/recipe/22012/triple-chocolate-dipped-cherries"},{"id":"22001","title":"Potato Cake","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
spices, pepper, black
potatoes, raw, skin
oil, olive, salad or cooking","directions":"Position rack in lower third of oven.
Preheat oven to 450 F. Coat 8- or 9-inch cake pan or springform pan with cooking spray.
In small bowl, combine nutritional yeast, salt and pepper.
Set aside.
Using thinnest slicing blade of food processor, slice potatoes.
Alternatively, using sharp knife, slice potatoes as thinly as you can.
In bottom of prepared pan, arrange fairly even layer of potatoes.
Sprinkle some nutritional yeast mixture on top.
Repeat this process, creating a total of 6 or 7 layers and ending with sprinkling of yeast mixture.
Drizzle with oil.
Lay two large sheets of aluminum foil on top of pan.
Using heavy pot or ovenproof casserole that fits into pan, set it on top of foil and press it into potatoes.
Leave pot in place and seal cake pan well by pressing overhanging foil tightly to sides and under bottom.
If using springform pan, set on foil-lined baking sheet.
Transfer to oven.
Fill pot halfway with water to make it heavier.
Bake until center of potato cake is tender when pierced (through foil) with paring knife, about 1 hour.
Remove from oven.
Preheat broiler.
Remove pot and foil and set potato cake about 5 inches beneath broiler.
Broil until top is lightly browned and crisp, 2 to 5 minutes.
Let cool 5 minutes.
If using springform pan, run knife along edges and remove ring.
Leave cake on base and transfer to platter.
If using cake pan, cut cake into wedges and serve directly from pan.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/22001/potato-cake"},{"id":"21981","title":"Vermicelli soup (super easy)","ingredients":"noodles, egg, dry, unenriched
spices, chili powder
spices, garlic powder
salt, table
spices, ginger, ground
butter, without salt
water, bottled, generic","directions":"Break vermicelli to 2 cm long pieces.
You might be able to find bags of small vermicelli (any kind of small pasta would work as well but i like vermicelli)
Add the butter in a deep pot over low heat
Immediately add the vermicelli and the salt and spices and cook until the pasta browns a little (watch because it burns fast we only want the spices and the butter to flavour it)
Add the stock or water and cover.
Cook on high heat until it boils then turn to a simmer and leave for 15 min.
Turn off the heat and let it set for 10 more minutes.
Pour in a bowl and squeeze some lemon juice over it.
Enjoy while hot.
Great in cold nights.","url":"https://recipe.bluelayer.org/recipe/21981/vermicelli-soup-super-easy"},{"id":"21979","title":"Ultra-Thin Chocolate Chunk Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
butter, without salt
oats
sugars, granulated
sugars, brown
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 325F Position racks in the upper and lower thirds of the oven.
Combine the flour and baking soda in a small bowl and mix together thoroughly with a whisk or fork.
In a large bowl, whisk together the melted butter, oats, white and brown sugars, corn syrup, milk, and salt.
Mix in the flour mixture.
If the batter is warm from the butter, let it cool before adding the chocolate.
Stir in the chocolate chunks.
If possible, let the dough rest for at least several hours at room temperature or (better still) overnight in the fridge.
The rest makes for an especially crisp and extra-flavorful cookie!
Divide the dough into 15 equal pieces.
Lay out 3 sheets of aluminum foil, cut to fit your cookie sheets, on the counter.
Arrange 5 pieces of dough (4 in a square and 1 in the center) well apart on each sheet of foil, remembering that the cookies will spread to 5 inches.
Flatten each piece of dough until it is about 3 1/2 inches in diameter.
Slide two of the sheets onto baking sheets.
Bake for 20 to 25 minutes, until the cookies are thin and very brown.
If they are too pale, they will not be crisp.
Rotate the pans from top to bottom and front to back halfway through the baking time to ensure even baking.
Slide the foil with cookies onto racks to cool completely before removing the cookies from the foil.
Repeat with the third batch - you can even slide the next foil and cookie dough onto a hot baking sheet as long as you put the pan in the oven immediately.
Cool the cookies completely before stacking or storing.
May be kept in an airtight container for at least 3 days.","url":"https://recipe.bluelayer.org/recipe/21979/ultra-thin-chocolate-chunk-cookies"},{"id":"21976","title":"Brown Gravy","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
water, bottled, generic
beef, grass-fed, ground, raw
beverages, ovaltine, classic malt powder
spices, pepper, black","directions":"Heat oil on low in a deep pan, add flour.
Use a fork or whisk to saturate the flour with the oil.
It needs to end up being a fairly dry paste, slightly drier than pie crust.
Add more oil or flour as needed to get the right consistency.
Turn the heat to medium high.
Brown the flour until it is very dark.
Be careful, once it starts browning, it burns easily.
Stir it constantly so it browns evenly.
When the flour is very dark, add in one cup of the hot water.
When the billowing steam clears, mix the flour and water into a thick paste.
Repeat with a second cup of water.
Mix thoroughly, so you have a very smooth texture.
Add the beef stock and barley malt to the last two cups of water.
Add to the gravy and stir.
Turn the heat down to medium.
Let simmer until it thickens to the desired consistency.
Add pepper to taste.
If needed, add more beef stock.
I don't spice the gravy much at all.
I rely on the flavor from whatever I am cooking.
If you like, add juice from any meat you are cooking instead of the last two cups of hot water.
I have no idea how many servings this actually makes.
It is plenty enough for a meal for four people, or enough to be the base for my beef stew.","url":"https://recipe.bluelayer.org/recipe/21976/brown-gravy"},{"id":"21971","title":"Basic Flour Tortilla Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
oil, canola
water, bottled, generic","directions":"In a large mixing bowl, combine all of the ingredients and 1/2 of the water.
Mix together with your hands and continue adding water into the dough till it forms a solid ball, but is not too sticky.
If necessary, add in additional flour or possibly water as needed.
Knead the dough on a floured board for 5 min.
Cut the dough in half and then in half again, continuing the process till you have 8 equal portions.
Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.
Heat a griddle or possibly cast iron pan to medium heat.
Roll out the dough, one piece at a time to about 1/4 inch thickness.
Place one round of dough on the griddle and cook on each side for about 30 seconds.
Take care which the griddle is not too warm or possibly the tortillas will scorch.
Continue the process with the remaining 7 portions of dough.
The cooked tortillas will keep for two weeks in the refrigerator or possibly up to six months in the freezer.
Makes 8 large tortillas.","url":"https://recipe.bluelayer.org/recipe/21971/basic-flour-tortilla-recipe"},{"id":"21967","title":"Vinegar Taffy","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
salt, table
vinegar, distilled
vanilla extract","directions":"Cook sugar, water, corn syrup, salt and vinegar until a few drops of the mixture will make a hard ball in cold water, 260 cup degrees on a candy thermometer.
Pour onto a greased dish or platter, sprinkle flavoring over top and turn the outer edges of the candy in toward the center until cool and firm enough to handle.
Best results are obtained in pulling if the tips of the thumbs and fingers are dipped in cornstarch or fat.
Use only the fingertips to pull taffy.
When mixture can be handled, take up and pull out with both hands.
Fold over and pull out again.
As the mixture becomes cooler and the longer it is pulled, it will become stiffer and can be pulled out in a longer strand.
Pull until it is difficult to pull out and the mixture seems quite firm.
Pull into long thin strips and cut immediately with greased scissors and roll each piece in powdered sugar or wrap in wax paper.
Store cooled taffy in an air tight container in a cool dry place.
If the taffy crystallizes, it can be recooked by putting it in a pan with 2 tablespoons corn syrup and 1/4 cup water.
Stir until dissolved and then recook according to original directions.
Note: Finely chopped nuts or fruit, as well as other flavorings, are added as the taffy is being pulled.","url":"https://recipe.bluelayer.org/recipe/21967/vinegar-taffy"},{"id":"21964","title":"Chocolate Cookie Crumb Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
butter, without salt","directions":"To Make Crumbs:
By hand: Place cookies or crackers in a large heavy plastic bag.
Close partially, leaving a small space for air to escape.
Roll with a rolling pin until finely and evenly crushed.
In a food processor: Pulse until crumbs form, being careful not to grind the cookies too fine (they should not look powdery).
To Shape the Crust:
Coat the pie plate well with softened, not melted, butter (keeps the pie from sticking to the pie plate, making serving easier).
Pat the crumbs firmly and evenly over the bottom and up the sides of the pie plate.
For a perfect shape, place another pie plate (same size) in the crust and press down gently.
To Finish the Edge:
Press the crumbs firmly to make a standup rim about 1/2-inch high.
Shape the edge by pressing the riot of crumbs from the inside of the edge with the thumb and fingertips of the other hand from the outside-pinching, pressing, and fluting as you go.
To set the crust, freeze for 15 minutes before baking.
Bake at 350F for 7 to 10 min.","url":"https://recipe.bluelayer.org/recipe/21964/chocolate-cookie-crumb-crust"},{"id":"21961","title":"Beet Pickles","ingredients":"beets, raw
spices, cloves, ground
vinegar, distilled
water, bottled, generic
sugars, granulated","directions":"Wash about 10 pounds of beets very well with a vegetable brush under cold running water to remove all remaining garden dirt.
Do not peel or cut off the tails; leave about an inch of stem.
The skins, tops and tails will slip off later when they are cooked.
Place beets in a large stock pot and cover with cold water.
Bring to a boil, then reduce heat to keep at a gentle boil for about 1 hour or a little longer if the beets are very large.
I prefer to use the small tender ones that cook quickly and evenly.
At this point, you have 1 hour to put your washed bottles (I like to use wide-mouthed 1-pint jars) in a pot of simmering water, the lids and rings in another pot, and to prepare the brine (see directions below).
Be sure that you keep everything you use in a sterile condition.
When the cooking time is up, carefully place the hot pot in the sink and run cold water in until the beets are just cool enough to handle (better that they are on the hot side to maintain a level of sterilization).
Note: do not assembly line this job.
You must work one jar at a time to keep things hot and clean.
WORK QUICKLY.
Place 4 whole cloves in the bottom of the jar, then slide beets out of their skins by rubbing gently in your fingers.
Drop beets into the jar.
If the beets are tiny, they can go in whole.
Otherwise, cut them into bite-size pieces.
When the jar is full to within 1 inch of the top, pour on the boiling hot brine to just cover the beets.
Wipe the jar rim with a clean damp paper towel and cover with a sterile cap and ring.
Tighten the ring and set jar aside to cool.
Repeat the above step until you are out of beets.
As the jars cool, you should be able to hear them pop and seal.
Any that dont seal must be refrigerated and eaten within a couple of months.
To prepare the brine, combine white vinegar, 1 cup water, and sugar.
Bring to a rolling boil.
After sugar is dissolved, reduce heat but keep at a low boil in a covered pot.
I have an large old Corningware coffee pot that I keep for this job.
It has a spout and a handle, so its easy to pour boiling liquid.
A few tips:
Fresh beets from the farmers market in the sumer give the best results.
Ones that have been in storage for half the year are tough and fibrous.
Clean up your work space beforehand so nothing is in your way.
Have everything you need washed and ready to use.
Cut a little stack of paper towels in quarters.
Use a fresh piece to wipe each jar rim and have a bowl of water beside them to dampen them.
If you wear a pair of good-fitting surgical gloves to peel the beets, you wont have purple fingers for three days after.
Have your whole cloves on a small plate ready to use when needed.","url":"https://recipe.bluelayer.org/recipe/21961/beet-pickles"},{"id":"21944","title":"Cream-Braised Brussels Sprouts","ingredients":"butter, without salt
brussels sprouts, raw
salt, table
cream, fluid, heavy whipping
lemon juice, raw","directions":"Melt the butter in skillet over medium-high heat.
Add the Brussels sprouts and salt.
Cook, stirring occasionally, until the sprouts are browned in spots, about 5 minutes.
Pour in the cream, and bring to a simmer.
Reduce the heat to low, cover, and simmer until the sprouts are tender and easily pierced with a fork, 30 to 35 minutes.
The cream will have reduced in volume, and will have taken on a creamy beige color.
Remove the lid, and stir in the lemon juice.
Allow the sprouts to simmer a few minutes more until the cream thickens and coats the sprouts.
Season to taste with additional salt and lemon juice before serving.","url":"https://recipe.bluelayer.org/recipe/21944/cream-braised-brussels-sprouts"},{"id":"21941","title":"Hazelnut Toffee","ingredients":"butter, without salt
butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts","directions":"Line a 13-in.
x 9-in.
x 2-in.
pan with foil; coat the foil with nonstick cooking spray and set aside.
Butter the sides of a large heavy saucepan with 2 teaspoons butter.
Cube remaining butter; place in pan.
Add the sugar, water and corn syrup.
Cook and stir until mixture turns golden brown and a candy thermometer reads 300 (hard crack stage).
Remove from the heat; stir in hazelnuts.
Pour into prepared pan without scraping; spread evenly.
Let stand at room temperature until cool, about 1 hour.
In a microwave-safe bowl, melt the chocolate chips.
Let stand for 1 hour.
Break into bite-sized pieces.
Store in the refrigerator.
Yield: 1-3/4 pounds.
Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212.
Adjust your recipe temperature up or down based on your test.","url":"https://recipe.bluelayer.org/recipe/21941/hazelnut-toffee"},{"id":"21940","title":"Sugar Raisin Rolls (Made with a Bread Maker)","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
raisins, seeded
leavening agents, yeast, baker's, active dry","directions":"Pour boiling water onto the raisins, drain, pat dry with a paper towel, and set aside.
Measure the ingredients and put them in a bread maker.
Select the \"dough with raisins\" program and start.
When the dough has finished kneading,Take it out of the bread maker; don't let it rise in there.
The dough will look very sad and malformed at this stage.
Shape it into a neat ball, place it into a bowl and let it rise at 30C for 60 ~ 80 minutes.
When the dough doubles in size, it has finished rising.
Test it with your finger; the hole you make should stay rather than filling back up with the dough.
Deflate gently.
Cut into 10 pieces with a pastry scraper.
Form into balls and let rest for 12 minutes.
Reform into neat balls.
Roll them lightly on a dampened kitchen towel.
Roll the dough balls in granulated sugar.
If there is sugar on the side that touches the baking tray they will stick, so be careful to avoid getting sugar on that part.
Place on a parchment paper lined baking tray.
Let rise a second time at 30C for 30 ~ 40 minutes.
Preheat the oven to 180C
When the rolls have doubled in size, make 3 shallow cuts on the tops of each.
Bake for 12 ~ 14 minutes at 180C.
They're done.
Let them cool on a cooling rack.
I tried making them with mixed dried fruits.
These are yummy too.
If you like things to be sweet, then coat the rolls one more time with sugar just before baking.
The bread will be even more crisp and delicious.","url":"https://recipe.bluelayer.org/recipe/21940/sugar-raisin-rolls-made-with-a-bread-maker"},{"id":"21939","title":"Eggnog Sugar Cookies","ingredients":"butter, without salt
sugars, granulated
eggnog
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Beat the butter with the sugar until smooth and creamy.
Add the eggnog, flour, baking powder and salt, blending until the dough is smooth.
Divide the dough in half.
Place each half between 2 sheets of wax paper and roll out to 1/4 thick.
Refrigerate for 30-45 minutes.
Preheat the oven to 375 degrees F. Pull 1 dough sheet from the refrigerator and peel off the top sheet of wax paper.
Cut into shapes using your favorite cookie cutters and space 1 apart on greased cookie sheets.
Bake for 8-12 minutes at 375 degrees F, or until the edges begin to brown.
Repeat with the rest of the dough.
When you arent actively cutting out cookies, keep the dough refrigerated; if it gets too warm, it will spread too much during baking.
When you cant get any more cookies out of your dough, mash the scraps together and roll the dough out once more.
Cut out all the additional cookies you can, then do what my grandpa always did: piece together the scraps into random shapes and place them on the cookie sheets.
Allow the cookies to cool completely before decorating with royal icing.","url":"https://recipe.bluelayer.org/recipe/21939/eggnog-sugar-cookies"},{"id":"21938","title":"High Fiber Pea Salad","ingredients":"lettuce, cos or romaine, raw
lettuce, cos or romaine, raw
peppers, sweet, green, raw
celery, raw
carrots, raw
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
peas, green, frozen, unprepared
salad dressing, ranch dressing, regular
cheese, cheddar","directions":"Chop veggies into small pieces and shred lettuce.
Mix all ingredients together in a bowl or plastic container.
Eat slowly and savor this yummy salad.","url":"https://recipe.bluelayer.org/recipe/21938/high-fiber-pea-salad"},{"id":"21932","title":"Chocolate-Peanut Butter Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
milk, canned, condensed, sweetened
vanilla extract
cream, fluid, heavy whipping
milk, canned, condensed, sweetened
peanut butter, smooth style, without salt
cream, fluid, heavy whipping
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
butter, without salt
spartan, real semi-sweet chocolate baking chips,
candies, marshmallows
milk, canned, condensed, sweetened
vanilla extract
cream, fluid, heavy whipping
milk, canned, condensed, sweetened
peanut butter, smooth style, without salt
cream, fluid, heavy whipping
sugars, granulated","directions":"Make Crust.
In a food processor, blend chocolate wafers and butter.
Press into a 10-inch glass pie plate.
Refrigerate at least 45 minutes.
Make Chocolate Filling.
In a medium saucepan over low heat, stir chocolate chips, marshmallows and milk until smooth.
Transfer mixture to a bowl, stir in vanilla extract and let cool.
Beat in heavy cream with an electric mixer until blended.
Refrigerate 1 hour.
Make Peanut Butter Filling.
In a medium saucepan over low heat, melt milk and peanut butter, mixing well.
Let cool.
Whip cream and sugar with an electric mixer until almost stiff.
Refrigerate 1/2 cup of the whipped cream.
Fold remaining whipped cream into peanut butter mixture, then spread evenly into crust.
Refrigerate until set.
Beat chocolate filling with an electric mixer on high speed until almost stiff.
Spread over peanut butter filling, wrap and refrigerate 3 hours or overnight.
Serve with remaining whipped cream.","url":"https://recipe.bluelayer.org/recipe/21932/chocolate-peanut-butter-pie"},{"id":"21928","title":"Vegetable Oil Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated","directions":"Spread above mix over the bottom of a 9\" pie pan.
Measure 1/2 c. oil and 2 Tbsp.
lowfat milk into a measuring c..
Blend.
Pour the liquid into the flour and stir with a fork to mix.
(Add in small amounts at a time.)
Push dough over to bottom of the pan, toward the sides, with fingers, as proportionately as you can.
Refrigeratefor an hour then fill or possibly bake for a one crust pie.","url":"https://recipe.bluelayer.org/recipe/21928/vegetable-oil-pie-crust-recipe"},{"id":"21910","title":"Blizzard Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
oil, corn, peanut, and olive
candies, caramels
spartan, real semi-sweet chocolate baking chips,","directions":"Spray a 13\"x9\" baking pan with Pam.
Combine cereal, pretzels, peanuts and caramels in large bowl.
Microwave white chocolate chips for l minute.
Microwave an additional 10-12 seconds stirring until smooth.
Pour over cereal mixture.
Stir to coat evenly.
Spread mixture into baking pan and let stand 20-30 minutes.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/21910/blizzard-mix"},{"id":"21893","title":"Neiman Marcus $50 Apple Pie... It's That Good!","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
shortening, vegetable, household, composite
salt, table
water, bottled, generic
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
cream, fluid, heavy whipping
spices, cinnamon, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"To prepare the crust:.
Place the flour, chilled butter, shortening and salt in a food processor.
Process just until the mixture resembles coarse crumbs.
With the machine running, add enough ice water through the feed tube for the dough to begin to form a ball.
Wrap the dough in plastic wap or wax paper and refrigerate
Preheat the oven to 375 degrees.
Divide the pastry dough in half.
Roll out one-half into a 12-inch circle on a lightly floured surface.
Line a 10-inch pie plate wirh the dough and trim the edge
Prepare the filling:.
Place the apples in a lare mixing bowl and toss with the sugar, flour, salt, cream and cinnamon [or 1 tsp cardamom or dash of angostura bitters].
Mound the filling in the pie shell.
Roll out the remaining dough 1/8 inch thick.
Cover the pie with the top crust, pressing firmly to seal the edge, and crimp the edge decoratively.
Make several small steam vent slashes in he top crust.
Brush the crust with a little milk to ensure a shiny crust.
Place the pie on a baking sheet to catch any drippings while baking.
Bake the pie until the crust is golden brown and the filling is bubbling, 1-1/4 to 1-1/2 hours.
If the crust seems to be getting too brown, cover it loosely with foil and continue baking.
Cool the pie overnight
Serve at room temperature with vanilla ice cream or whipped cream, if desired.
Serves 8-12.","url":"https://recipe.bluelayer.org/recipe/21893/neiman-marcus-50-apple-pie-its-that-good"},{"id":"21889","title":"Blueberry 'N' Spice Sauce","ingredients":"sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
water, bottled, generic
lemon juice, raw
blueberries, raw","directions":"Rinse and clean blueberries.
If using frozen dry pack Blueberries, thaw them first.
In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradually stir in water and lemon juice.
Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil.
Add blueberries; cook and stir until mixture comes to a boil.
Serve warm over ice cream or cake or frozen pies.
MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg.
Gradually add water and lemon juice.
Microwave on full power (high) 2 to 3 minutes or until mixture boils.
Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils.
Proceed as above.","url":"https://recipe.bluelayer.org/recipe/21889/blueberry-n-spice-sauce"},{"id":"21886","title":"Shortbread with Chocolate Toffee Bits","ingredients":"butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Preheat the oven to 300 degrees F.
Cream the butter and 4 tablespoons of sugar in a blender or using a hand mixer until creamy and light.
Add the chocolate toffee pieces to the creamy mixture.
Blend for about a minute so the chocolate toffee pieces are well incorporated.
Sift the flour and cornstarch into the butter mixture.
Blend well until combined.
The mixture will resemble breadcrumbs.
Line a 9x9 inch baking pan with parchment paper.
Pour the shortcrust pastry into the pan and press the shortcake until flat and firm.
Cut the pastry into squares before baking, since cutting after its baked will result in a pan full of large crumbs.
Baked shortbread is brittle when cut if there are no score marks.
Place in the oven and bake for 1 hour.
Remove and allow to cool for about 10 minutes.
Sprinkle remaining 1 tablespoon of fine bakers (castor) sugar lightly over the top of the pastry.
Allow to cool completely before separating the squares.
To separate the squares, place the point of a sharp knife along a scoremark and push the knife down.
The shortbread square will easily separate.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/21886/shortbread-with-chocolate-toffee-bits"},{"id":"21881","title":"Roasted Parsnips and Carrots","ingredients":"parsnips, raw
carrots, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
parsley, fresh","directions":"Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise.
Slice each diagonally in 1-inch-thick slices.
The vegetables will shrink while cooking, so don't make the pieces too small.
Place the cut vegetables on a sheet pan.
Add the olive oil, salt, and pepper and toss well.
Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender.
Sprinkle with dill and serve hot.","url":"https://recipe.bluelayer.org/recipe/21881/roasted-parsnips-and-carrots"},{"id":"21854","title":"Flaky Pie Crust Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"In a large bowl, combine the flour and salt.
Using a pastry blender or fork, cut in the butter until the mixture is coarse and crumbly.
Sprinkle 3 to 4 tablespoons water over the mixture 1 tablespoon at a time while stirring the mixture with a fork.
Add enough water to make the dough cohesive.
Gently gather the dough with your hands and pat it firmly into a ball.
(This dough is best when rolled out immediately.)
To roll out the dough, press it into a 7-inch circle on a sheet of plastic wrap.
Place another large sheet of plastic wrap on top of the dough.
Roll the dough from the center into a 12-inch circle, flipping the dough (including the plastic) once or twice while rolling.
With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough.
When finished, lift the top piece of plastic wrap off the dough.
Invert the dough, holding it from the underside with the remaining plastic wrap, into a 9-inch pie pan.
Gently press the dough to mold it to the shape of the pan.
Peel the plastic wrap off the dough.
Trim the edges, leaving 1/2 inch of dough overhanging.
Fold the overhanging dough under and crimp the edges to form a decorative rim.
Chill until ready to use.","url":"https://recipe.bluelayer.org/recipe/21854/flaky-pie-crust-dough"},{"id":"21838","title":"Scottish Morning Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Grease two baking sheets (or line with baking paper or a silicon baking mat).
Sift the flour and salt together in a large mixing bowl, and make a well in the centre.
Mix the yeast with the milk, then mix the water inches Add this to the well made in the flour.
Mix together to form a soft dough.
Knead the dough lightly in the bol, then cover with lightly oiled plastic wrap and let to rise in a warm place for 1 hr or until doubled in size.
Turn the dough out on to a lightly floured surface (I use a silicon baking mat for easy clean up), knock back by punching the risen dough.
Divide the dough into 10 equal pieces.
Knead these lightly and using a rolling pin shap each piece to a flat oval (10x7.5cm) or a flat round (9cm).
Place these on the prepared baking sheets, spacing them well apart, again covering with oiled plastic wrap.
Let rise in a warm place for about 30 minutes.
Meanwhile, pre-heat oven to 200C/400F/Gas 6 (less for fan forced ovens).
After 30 mins press each roll in the centre with the three middle fingers to equalise the air bubbles and helping to prevent blistering.
Brush each with milk and dust with flour.
Bake for 15-20 minutes or until lightly browned.
Remove from oven and dust lightly with flour again and allow to cool slightly on a wire rack before serving warm.","url":"https://recipe.bluelayer.org/recipe/21838/scottish-morning-rolls"},{"id":"21836","title":"Whole-Wheat Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Standard method (by hand): In a medium bowl, stir together the flour and salt with a table fork.
Taste it for salt.
If you feel you need a little more, now is the time to add it.
Dump the coconut oil into the middle of it and, before you do anything else, fill the cup you used for the coconut oil half way with ice, then add water until it is almost full.
You want to give enough time for the water to get ice cold.
Still using the same fork, cut the coconut oil into the flour mixture until it is in almost microscopic pieces.
You want them to be very small and well integrated into the flour.
At this point, pour just a couple of tablespoons of water into the flour mixture.
Working quickly and lightly with the same fork, gently mix the water into just the section of the dough that the water hit when it went into the bowl.
Add a couple of more tablespoons of water (just estimate with your eyes) in to another section of the flour mixture in the bowl and quickly mix it inches You may need to add more water to your ice in your cup.
At this point, the dough may be trying to hold together a bit, and thats a good thing.
Continue to work little bits of water in until the dough just starts to hold together fairly well when you press it with your hands.
If you have a food processor, the process is even easier: Instead of mixing in a bowl, put the flour and salt into your processor with the blades attached and pulse to combine them.
Unplug, then taste for salt (you dont want to whack your fingers off!).
Now add in the coconut oil and fill the cup it was in with ice and water.
While the water chills, pulse the coconut into the flour mixture until you cant see any chunks anymore.
Adding just a tablespoon or two at a time, pulse the water into the flour mixture.
When it just begins to hold together, you are ready to shape it.
At this point, regardless of the mixing method, turn the dough out onto a floured surface, keeping the water nearby.
Roll the dough out, aiming for a round-ish shape.
Be prepared- it is probably going to crumble a bit.
That is what the remaining water is for.
Use the cold water as glue to hold pieces of dough together and continue flouring (to keep it from sticking to the rolling pin) and rolling until the dough is the thickness and size you want for your pie plate.
You dont want to over-roll, as handling it too much will toughen it, but do roll it wide enough for about an inch of hangover on the sides once it is in the pan.
Gently fold the dough around the rolling pin and use it to transfer the dough to the pie plate.
Carefully press the dough into the bottom of the plate and shape the edge of your crust however you want (I usually roll mine under and pinch it to seal and make a pretty edge).
Its probably not going to look picture-perfect, but this is the sign of a homemade crust.
Continue on with whichever your recipe you are making.
This works as well for a quiche or pot pie as it does for a dessert pie.
If you have leftover pie crust, roll it out again and cut it into short strips (shape does not matter).
Sprinkle with cane sugar and cinnamon and bake in the oven at 375 for 8-10 minutes, or until light brown.
If you have small children this is a great time to give them your already dusty cutting board and rolling pin, along with some cookie cutters and whatever else you trust them with, and let them make their own pie crust cookies.
You dont need to worry about them nibbling dough, as there is nothing in this that will really hurt them.
(Although they may not be hungry for dinner.)
My kids used to have a lot of fun doing this!
I would always bake their creations and let them have them as a special treat.","url":"https://recipe.bluelayer.org/recipe/21836/whole-wheat-pie-crust"},{"id":"21834","title":"Apple Pie Overnight Oats","ingredients":"oats
yogurt, greek, plain, nonfat
beverages, almond milk, unsweetened, shelf stable
spices, cinnamon, ground
vanilla extract
syrup, maple, canadian","directions":"Add all the ingredients to a jar or other container, and mix well.
Refrigerate overnight, and enjoy.","url":"https://recipe.bluelayer.org/recipe/21834/apple-pie-overnight-oats"},{"id":"21831","title":"Tomato Polenta","ingredients":"tomatoes, red, ripe, raw, year round average
butter, without salt
cornmeal, degermed, unenriched, yellow","directions":"In a small saucepan, bring 1/2 cup tomato juice to a boil.
Lower heat and let simmer until tomato juice is reduced to 1/4 cup.
Whisk in 1 tablespoon butter, off the heat, until creamy.
Set aside.
In a heavy medium pot, bring 2 1/2 cups water and 1 cup tomato juice to a boil.
Lower heat to medium.
Slowly add cornmeal, letting it slip through your fingers.
Stir constantly with a wooden spoon, making sure that no lumps form.
Stir until thick, but still runny and creamy, about 8 to 10 minutes.
Cut 3 tablespoons butter into small pieces.
Add bit by bit, stirring constantly.
Season to taste with salt and freshly ground black pepper.
Spoon immediately into 4 flat soup plates and drizzle warm reduced tomato juice over the top.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/21831/tomato-polenta"},{"id":"21814","title":"Fruit and Nut Strudel Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cream, whipped, cream topping, pressurized
apricots, dried, sulfured, uncooked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
raisins, seeded","directions":"Using on/off turns, blend first 3 ingredients in processor until moist clumps form.
Gather dough into ball; divide in half.
Flatten each dough piece into thin rectangle.
Wrap in plastic; chill until firm enough to roll, about 15 minutes.
Preheat oven to 350F.
Roll out 1 dough piece on lightly floured surface to 14x10-inch rectangle.
Spread with 1 cup preserves, then sprinkle with 1 cup coconut, 1 cup walnuts and 1/2 cup raisins.
Starting at 1 long side, roll up dough jelly-roll style, enclosing filling.
Push ends in to compress log to 12-inch length; seal ends.
Transfer strudel to baking sheet, seam side down.
Repeat with remaining dough and filling.
Bake strudels until golden, about 45 minutes.
Slide spatula under hot strudels to loosen from sheet.
Let cool on sheet.
Cut strudels crosswise into 3/4-inch-thick slices.
(Store airtight for up to 3 days.)","url":"https://recipe.bluelayer.org/recipe/21814/fruit-and-nut-strudel-cookies"},{"id":"21806","title":"Hokey Pokey","ingredients":"sugars, powdered
syrup, maple, canadian
leavening agents, baking soda","directions":"Prepare parchment paper or grease a foil sheet.
Put sugar and syrup into a saucepan and stir together.
Once its on the heat you will not be able to mix it.
Place pan on heat and let it melt on low for about 4-5 minutes until its all melted and Bubbling.
Remove from heat and whisk in the bicarbonate soda.
Colour will turn to maple syrup colour.
Turn immediately onto the prepared sheet.
Leave until its set then bash it to brake it into pieces.
Tip: the sugar will stick to your pan and spoons, I normally fill with water and return to the stove top and boil it, the sugar should come of much easier then making it easier to clean.","url":"https://recipe.bluelayer.org/recipe/21806/hokey-pokey"},{"id":"21805","title":"Cranberry Bars","ingredients":"dates, deglet noor
cranberries, dried, sweetened
nuts, walnuts, english
spices, cinnamon, ground","directions":"Set out two pieces of plastic wrap for shaping and wrapping the bars.
Do this first; youll have sticky fingers when you need it.
Place the dates and cherries in a food processor.
Pulse until processed to a paste.
Transfer paste to a medium bowl (dont clean processor).
Add the nuts to the processor and pulse until finely chopped.
Add the nuts, along with the cinnamon, to the bowl with the fruit paste.
Use your fingers to knead the nuts into the paste.
Divide mixture in half.
Place each half on each of one of the sheets of plastic wrap.
Wrap the plastic around each bar and start squishing into a bar shape form.
Press against countertop to flatten bottom side, flattening top side and ends with flat of hand.
Tightly wrap the plastic around each bar and store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/21805/cranberry-bars"},{"id":"21790","title":"Hot Artichoke Dip","ingredients":"salad dressing, mayonnaise, regular
cheese, parmesan, hard
cheese, parmesan, hard
fresh red onions,
artichokes, (globe or french), raw","directions":"Turn oven to 350 degrees.
Mix together mayonnaise and cheeses.
Add chopped onion and artichoke hearts.
Spoon into a 1-quart casserole dish.
Heat for 25 minutes.
Serve with baked pita chips or torn pieces of fresh bread.","url":"https://recipe.bluelayer.org/recipe/21790/hot-artichoke-dip"},{"id":"21786","title":"Baked Potatoes with Spiced Beef Chili","ingredients":"potatoes, raw, skin
beef, grass-fed, ground, raw
spices, chili powder
spices, oregano, dried
spices, cinnamon, ground
tomatoes, red, ripe, raw, year round average
vinegar, red wine","directions":"Preheat oven to 450F.
Pierce potatoes in several places with fork.
Microwave potatoes on high 7 minutes, turning once.
Transfer potatoes to oven and bake until tender, about 20 minutes.
Meanwhile, saut&) beef in heavy large skillet over medium-high heat 4 minutes, breaking up meat with back of fork.
Mix in chili powder, oregano and cinnamon.
Add tomatoes and bring sauce to simmer, breaking up large tomato pieces with fork.
Reduce heat, cover and simmer 8 minutes to blend flavors.
Uncover and simmer until sauce thickens slightly, stirring often, about 3 minutes.
Add vinegar; season sauce with salt and pepper.
Split potatoes crosswise or lengthwise; fluff insides lightly with fork.
Place on plates.
Ladle beef over potatoes.","url":"https://recipe.bluelayer.org/recipe/21786/baked-potatoes-with-spiced-beef-chili"},{"id":"21777","title":"Chocolate Truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, powdered
raisins, seeded
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
jams and preserves, apricot
spartan, real semi-sweet chocolate baking chips,","directions":"Soak the cake crumbs in the chocolate powder and water, put one side.
In a separate bowl melt the broken chocolate pieces over a pan of hot water.
Remove from the heat and beat in the icing sugar until smooth and fold in the chopped raisins and cake crumb mixture.
Knead together lightly until smooth.
Break off walnut sized pieces and brush with the warmed apricot jam.
Roll each piece in the chocolate vermicelli put on a plate and place in the fridge for about 20 minutes.
When firm put into small sweet cases.","url":"https://recipe.bluelayer.org/recipe/21777/chocolate-truffles"},{"id":"21773","title":"Cinnamon Roll Biscuits with Sweet Tea Caramel","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
il villaggio, mascarpone cheese,
spices, cinnamon, ground
raisins, seeded
cream, fluid, heavy whipping
water, bottled, generic
sugars, granulated
vanilla extract","directions":"For the biscuits: Preheat the oven to 400 degrees F.
Whisk together the flour, baking powder, 1 tablespoon of the sugar, and the salt in a medium bowl.
Using a bowl scraper or your fingers, mix in the butter until the mixture resembles a coarse meal (using your fingers will yield a more cake-like texture).
Make a well in the center, pour in the milk and stir until just combined.
Turn the dough out onto a floured work surface and knead 5 or 6 times.
Roll into a 10-by-14-by-1/4-inch rectangle.
Mix together the mascarpone, cinnamon and the remaining 3 tablespoons sugar in a small bowl until well combined.
Gently spread the mixture onto the rolled-out biscuit dough, leaving a 1/2-inch border.
Sprinkle with the raisins and then roll the dough into a long cylinder.
Transfer to a baking sheet and freeze for 20 minutes.
Set the dough cylinder on a floured work surface and slice into 8 equal pieces.
Place cut-side down on a parchment-lined baking sheet, spaced 1 1/2-inches apart.
Use the palm of your hand to gently press the biscuits into 1-inch-thick disks.
Bake until the tops start to brown, 20 to 25 minutes.
For the caramel: Whisk the cream and the instant tea together in a small bowl until the tea has dissolved (or add to a Mason jar and shake).
Without stirring, heat the sugar in a dry pan over medium heat until liquefied and starting to brown, 6 to 10 minutes.
(When the edges begin to brown and the sugar is liquid, go ahead and stir to ensure even browning.)
Continue cooking until copper colored, 1 to 4 minutes.
Immediately turn off the heat and VERY CAREFULLY stir the cream-tea mixture into the hot sugar.
Add the vanilla and stir until smooth.
(If lumps form, turn the heat back on to low and stir until dissolved.)
Set aside to cool a bit.
Drizzle the biscuits with the caramel and eat as soon as cool enough not to burn the roof of your mouth.","url":"https://recipe.bluelayer.org/recipe/21773/cinnamon-roll-biscuits-with-sweet-tea-caramel"},{"id":"21753","title":"Laugensemmel: German Pretzel Rolls","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
butter, without salt
salt, table
water, bottled, generic
water, bottled, generic
leavening agents, baking soda","directions":"Combine the flour, yeast, butter and salt in a large bowl.
Mix well, then gradually pour in the cold water, mixing until the dough begins to come together.
The dough should be moist but firm enough that you can knead with your hands.
Turn out the dough onto a well floured surface and knead for 15 minutes until smooth and elastic.
Form into a ball and return the bowl.
Cover the bowl with plastic wrap or a damp tea towel and let the dough rest for 30-45 minutes.
Remove from bowl to a floured working surface and divide into 8 equal sized pieces.
Form each into a small round roll.
To form into rolls, repeatedly fold over the outer edges of the ball into towards the center of the ball, gently pressing down.
Once the bottom side is round and smooth, turn it over so the smooth side is on top.
Line a baking sheet with parchment paper and evenly arrange the rolls.
Lightly cover with a clean tea towel or baking cloth.
Let rest in the refrigerator 8 hours.
This helps the outer skin of the dough slightly dry out so it doesn't lose shape when boiling.
After 8 hours when you're ready to bake, preheat the oven to 210C/410F.
While the oven is preheating, prepare the baking soda bath to boil pretzels: Bring 1 liter/1 quart of water to a boil and add 5 teaspoons of baking soda (the ratio of water to baking soda is important!
It's what gives the pretzels their distinct color and flavor).
Plop the pretzel rolls into the water 1 or 2 at a time.
You don't want to crowd them.
Boil for 30 seconds on one side then flip over and boil for another 30-45 seconds.
Remove the boiled pretzels from the pot with a slotted spoon and place on a rack to drain for a couple minutes.
While the pretzels are still wet, cut a shallow \"X\" shape across the top of each rolls and sprinkle with coarse salt, poppy seeds and/or sesame seeds.
When done, remove onto a rack and let cool for a few minutes.
Serve with plenty of butter!
Arrange the rolls on a baking sheet that has been lightly greased or covered with parchment paper.
Bake in the oven at 210C/410F.
for 18-20 minutes, or until they pretzels turn a deep, golden brown color.","url":"https://recipe.bluelayer.org/recipe/21753/laugensemmel-german-pretzel-rolls"},{"id":"21752","title":"Fermented Raisin's Big Day Out! Raisin Bread","ingredients":"wheat flours, bread, unenriched
raisins, seeded
salt, table
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt","directions":"Once the fermented liquid from raisins are done, separate into liquid and raisins with a strainer.
We're only going to use these raisins.
In your bread maker, put in just the raisins and mash for 5 minutes, then stop the process and throw in all the other ingredients.
You can also use an electric mixer or food processor, of course!
Once the kneading is done, let the dough rise.
I personally didn't use the bread-rising feature just to save some electricity.
I let it rise at room temperature of 20C.
It doubled in 10 hours.
Take out the dough on a dusted surface and let the gas escape a bit.
You should be able to smell a hint of sweetness.
Divide the dough into eight pieces and roll them up nicely.
Cover with a dampened towel and let rest for 20 minutes.
Roll them up one more time and let them rise until about twice their size.
(You can tie them, twist them, etc.
Just shape them as you like.)
Bake for about 15 minutes in a preheated 180C oven and it's done!
I sprinkled some flour and made a cut into the dough right before baking them.
You can see how the surface has opened up nicely!","url":"https://recipe.bluelayer.org/recipe/21752/fermented-raisins-big-day-out-raisin-bread"},{"id":"21748","title":"Chocolate Biscuit Roulade","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
alcoholic beverage, distilled, rum, 80 proof
butter, without salt
martha white foods, martha white's buttermilk biscuit mix, dry","directions":"For the liquid you can either use 1/2 cup of milk and 1/4 cup of wine, just milk for children, or if you want to make it parve, water or water and wine.
With the essences you can just use vanilla if you don't want any alcohol for children again.
put sugar, cocoa powder, the liquid and the essence in a bowl and mix a bit.
Cover and put in the micro and put it on a high enough heat and enough time so that it starts to boil.
Mix in butter/margarine throughly.
For the biscuits i usually use digestives - i think they are called graham crackers in the u.s but i could be wrong.
You can put them in a sealed bag and pound into crumbs or put in a food processor but don't grind them too fine and leave some larger chunks of biscuit.
Personally I love to pound - great stress reliever but for achy arms use processor.
Mix everything together, the consistency should be semi solid (not complete liquid) , if it's too liquidy crush a few more biscuits in, or if in doubt as you probably won't be able to tell the first time.
Get two large pieces of grease proof paper.
Put half the mixture in one piece of paper, spreading it in a rectangular shape Make sure you leave a bit of paper to cover the ends and roll up the mixture in paper so it should be squashed cylinder shaped or if your food at rolling maybe it will cylinder shaped.
Then cover ends.
Repeat with other half mixture.
Put roulades in freezer.
Freeze for an hour and a half at least.
To serve, remove paper by unrolling and cut into slices, if not using all of roulade put back in freezer till ready to eat.","url":"https://recipe.bluelayer.org/recipe/21748/chocolate-biscuit-roulade"},{"id":"21746","title":"Honey-Sesame Brittle","ingredients":"honey
seeds, sesame seeds, whole, dried","directions":"Preheat the oven to 350F (175C).
Line a baking sheet with aluminum foil or a silicone baking mat.
In a skillet, warm the honey.
Remove from the heat and stir in the sesame seeds, coating them with the honey until theyre moist.
Spread the mixture evenly on the prepared baking sheet and bake for 25 minutes.
Remove from the oven and let cool completely.
Break the Honey-Sesame Brittle into little pieces, then add them to 1 quart (1 liter) of ice cream in the machine during the last minute of churning.
Use soon after its cooled, preferably within an hour or so.","url":"https://recipe.bluelayer.org/recipe/21746/honey-sesame-brittle"},{"id":"21740","title":"Jungle Bark (Ginger and Apricot White Chocolate Bark)","ingredients":"spartan, real semi-sweet chocolate baking chips,
apricots, dried, sulfured, uncooked
spices, ginger, ground","directions":"In bowl over saucepan of hot (not boiling) water melt chocolate, stirring occasionally.
Stir in apricots and candied ginger.
Pour onto foil-lined baking sheet; using palette knife or rubber spatula spread into 12- x 9- inch (30 x 23 cm) rectangle.
Refrigerate for at least 1 hour or until hardened.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/21740/jungle-bark-ginger-and-apricot-white-chocolate-bark"},{"id":"21734","title":"Soy and Sesame Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soy sauce made from soy (tamari)
catsup
spices, garlic powder
seeds, sesame seeds, whole, dried","directions":"Trim fat from pork.
Place pork in a self-sealing plastic bag set in a shallow dish.
For marinade, in a small bowl combine soy sauce, catsup, and garlic powder.
Pour over pork; seal bag.
Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Drain pork, discarding marinade.
Place pork on a rack in a shallow roasting pan.
Roast in a 425 degree F oven for 20 to 30 minutes or until done (160 degree F).
Sprinkle sesame seeds on a piece of foil; carefully roll pork in sesame seeds.
Makes 4 servings.","url":"https://recipe.bluelayer.org/recipe/21734/soy-and-sesame-pork"},{"id":"21719","title":"Low Fat Oven Bake Crispy Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, buttermilk, fluid, cultured, lowfat
delallo, italian seasoned breadcrumbs,
spices, garlic powder
spices, chili powder
salt, table
spices, pepper, black","directions":"Cut chicken breasts into about 3 pieces and put into a ziplock bag, add the buttermilk and marinade overnight, or for at least 2 hours.
Preheat oven to 325F and spray a baking sheet with Pam cooking spray.
Put all the dry ingredients into a ziplock bag and shake to combine.
Remove chicken from the ziplock bag and shake off any excess buttermilk and add to the breadcrumb mix, add 3 pieces at a time and shake to coat the chicken.
Remove and place on baking sheet.
Repeat till all pieces are coated.
Spray chicken with Pam cooking spray and bake for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/21719/low-fat-oven-bake-crispy-chicken"},{"id":"21699","title":"Quiche Pastry","ingredients":"cheese, parmesan, hard
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Mash together cream cheese and butter.
Sprinkle in flour and salt; mash with a fork until they are just tiny grains.
Then knead only once or twice, until it just comes together.
Place mixture in buttered bowl, seal with plastic wrap, and refrigerate 3-4 hours or overnight.
Roll between 2 pieces of wax paper an hour before using.
Fit the pan, crimp edges, and freeze at least 45 minutes.
Jab holes in it with a fork and bake in a 400 degree oven for 6-7 minutes.
Remove from oven and cool.
Proceed with usual quiche recipe.","url":"https://recipe.bluelayer.org/recipe/21699/quiche-pastry"},{"id":"21698","title":"4# Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
apples, raw, with skin
lemon juice, raw
apples, raw, with skin","directions":"Preheat oven to 400 degrees F.
To make the crust: Blend flour, salt, and butter in food processor until butter is pea sized, about 15 pulses.
Add cold water and blend until dough forms a ball, about 20 seconds.
Form into a ball and divide in half.
Roll half of the dough out to make pie bottom.
Place pie bottom in a 10-inch deep dish pie pan.
Fill bottom crust with the apples.
Sprinkle lemon juice over the apples and top with apple pie mix in the center of the pie.
Roll out the other piece of dough and place on top over the pie mix.
Move oven rack to the middle of the oven.
Cover crust edges tightly with 3 strips of aluminum foil.
Cover top of pie loosely with a 12 by 12-inch square piece of foil.
Place pie on cookie sheet.
Bake 1 hour and 15 minutes.
Remove large piece of foil, leaving strips in place, and bake until well browned, about 10 to 15 minutes.
Strips may be removed the last 5 minutes, if necessary, to brown crust.
4 1/2 cups sugar
4 1/2 cups brown sugar
2 cups all-purpose flour
3 tablespoons ground cinnamon
1 teaspoon ground nutmeg
Blend all ingredients together.","url":"https://recipe.bluelayer.org/recipe/21698/4-apple-pie"},{"id":"21697","title":"Quick Potato Salad from Hidden Valley","ingredients":"potatoes, raw, skin
salt, table
salad dressing, ranch dressing, regular
chives, raw","directions":"In a large pot over a medium high heat, add the potatoes, salt, and enough water to cover.
Once boiling, cook the potatoes for 10 to 15 minutes or until tender when pierced with a fork.
Drain and set aside to cool slightly.
In a large bowl, mix the potatoes and Hidden ValleyBacon Ranch Dressing together until well-coated.
Chill covered for at least 1 hour.
Overnight is best.
Serve garnished with the chives.","url":"https://recipe.bluelayer.org/recipe/21697/quick-potato-salad-from-hidden-valley"},{"id":"21696","title":"Pain a lAncienne Focaccia","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the flour, salt, yeast, and water in a mixing bowl.
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute.
If mixing by hand, use a large spoon and stir for about 1 minute, until well blended.
The dough should be coarse and wet.
Let the dough rest for 5 minutes to fully hydrate the flour.
Drizzle the olive oil over the dough, then resume mixing on medium-low speed using the paddle attachment, or by hand using a large wet spoon or wet hands, for 1 minute.
The dough should become smoother but will still be very soft, sticky, and wet.
Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 10 minutes.
Transfer the dough to a lightly oiled work surface.
With wet or oiled hands, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough.
Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.
The dough should be significantly firmer, though still very soft and fragile.
Place the dough back in the bowl, cover, and let sit at room temperature for 10 minutes.
Repeat this entire process three more times, completing all repetitions within 30 to 40 minutes.
(You can also do the stretch and folds in the bowl, as shown on page 17.)
After the final stretch and fold, return the dough to the oiled bowl and immediately cover the bowl tightly and refrigerate overnight or for up to 4 days, or pan it immediately (as described below).
To make 1 large focaccia, line a 12 by 16-inch sheet pan with parchment paper or a silicone mat.
Oil it generously, including the sides, with about 2 tablespoons of olive oil, then transfer the dough to the pan.
Drizzle another tablespoon of oil over the top of the dough, then use your fingertips to dimple the dough and spread it to cover about half of the pan.
Make sure the top of the dough is coated with oil, then cover the pan (not the dough) tightly with plastic wrap and immediately place the pan in the refrigerator overnight or for up to 4 days.
For round focaccia, cut out a piece of parchment paper to fit inside an 8- or 9-inch round pan.
Oil both the parchment and the sides of the pan with 1 tablespoon of olive oil, then transfer the dough to the pan.
For an 8-inch pan, use 8 ounces (227 g) of dough; for a 9-inch pan, use 12 ounces (340 g) of dough.
Drizzle 1 teaspoon of olive oil over the top of the dough, then use your fingertips to dimple the dough and spread it as far as it will allow.
Dont force the dough when it starts to spring back.
Cover the pan (not the dough) tightly with plastic wrap and immediately place the pan in the refrigerator overnight or for up to 4 days.
Remove the dough from the refrigerator about 2 1/2 hours before you plan to bake, and if you havent already panned it, follow the instructions above to do so, spreading it to cover a portion of the pan.
Warm the oven for just a few minutes, then turn it off; or, if you have a gas oven with a pilot light, its warm enough without any heating.
Drizzle a small amount of olive oil on the surface of the dough and, beginning in the center and working toward the sides, dimple the dough with your fingertips to spread it over more of the pan.
The dough will start resisting and sliding back toward the center after a minute of this; stop dimpling at that point.
It should now be covering 70 to 80 percent of the pan.
Cover the pan with plastic wrap and put it in the warm oven (with the heat off!).
For a gas oven with a pilot light, leave the focaccia in for just 5 minutes.
Otherwise, leave it in for about 8 minutes.
(If you have plenty of time, you can simply let the dough rest at room temperature for 30 minutes between dimplings, which will require a total of about 4 hours prior to baking.)
After the focaccia has been out of the oven for 10 minutes, remove the plastic wrap, drizzle another small amount of olive oil over the dough, and dimple it again.
This time it should cover about 90 percent of the pan.
Cover it again and return it to the warm oven for 5 minutes in a gas oven with a pilot light or 10 to 20 minutes for any other type of oven.
On the third dimpling (if not the second), the dough should evenly fill the entire pan.
If it creeps in from the corners because of the oil, dont worry; it will fill the corners as it rises.
Cover the pan with plastic wrap and proof the dough in the slightly warm oven as before, removing it after 5 to 10 minutes and completing the rise at room temperature.
It should be about 1 inch high in 1 to 1 1/2 hours (longer if not using the oven).
Preheat the oven to 500F (260C).
(You dont need a baking stone, but if youd like to use one, allow 45 minutes for it to preheat.)
Top the focaccia with your choice of toppings (see page 70 for topping ideas), but wait until the end of the baking time to add any cheese.
Place the pan in the oven.
For large focaccia, lower the oven temperature to 450F (232C) and bake for 12 minutes.
Rotate the pan and bake for another 10 to 15 minutes, until the top of the dough is golden brown.
For round focaccia, keep the oven temperature at 500F (260C) and bake for 10 to 12 minutes.
If you use moist toppings, such as fresh tomatoes or sauce, the focaccia will take longer to bake.
To test for doneness, use a metal spatula to lift the edge of the focaccia so you can see the underside; it should be a mottled golden brown in spots, not white all over.
If youre topping the focaccia with cheese, add it when the focaccia appears to be done, then bake for another 2 to 4 minutes to melt the cheese.
When you remove the focaccia from the oven, run a pastry blade or metal spatula along the sides of the pan to loosen the focaccia, then carefully slide the focaccia, parchment and all, onto a wire rack.
If any olive oil remains in the pan, pour it over the top of the focaccia.
Cool for at least 10 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/21696/pain-a-lancienne-focaccia"},{"id":"21692","title":"An Easy Snack: Sesame Crackers","ingredients":"seeds, sesame seeds, whole, dried
sugars, brown
honey
water, bottled, generic
margarine, regular, 80% fat, composite, stick, without salt","directions":"If using pre-roasted sesame seeds, roast them to release the aromas.
Heat in a thick-bottomed pot or pan on low heat until fragrant, and transfer to a bowl.
To make the syrup, use a small pot and stir the brown sugar, honey, and water over low heat.
After simmering, large bubbles will form.
Without stirring the pot, repeatedly lift the pot away from the heat, then return it back.
Once it thickens, check the consistency.
Do this by filling a cup with water and dropping the syrup in the water; if it hardens, then it's done.
Remove from heat immediately.
If the drop of syrup dissolves into the water and scatters, then the syrup needs to be simmered longer.
Add margarine and agitate the pot while it melts, then add the sesame seeds and stir the ingredients together.
Once the texture is evenly incorporated, pour the batter between two pieces of parchment paper, and roll out to 1 cm thickness.
Once it cools down, chill in the refrigerator for about 10 minutes, and when it hardens (it will not completely stiffen) cut into desired sizes, and serve!
(The photo shows them cut roughly into 2 and 1/2 cm squares.)
They will absorb moisture, so it's best to store them in a can or container, and keep them in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/21692/an-easy-snack-sesame-crackers"},{"id":"21689","title":"Seasoned Beef Short Ribs","ingredients":"tomatoes, red, ripe, raw, year round average
syrup, maple, canadian
onions, raw
vinegar, cider
sauce, worcestershire
mustard, prepared, yellow
spices, garlic powder
spices, cinnamon, ground
spices, cloves, ground
pork, fresh, loin, country-style ribs, separable lean only, raw
spices, pepper, black
cornstarch
water, bottled, generic","directions":"In a small bowl, combine the first nine ingredients; set aside.
Cut ribs into serving-size pieces; place on a broiler pan.
Sprinkle with pepper.
Broil 4-6 inches from the heat for 3-5 minutes on each side or until browned; drain on paper towels.
Place ribs in a 5-qt.
slow cooker; top with tomato juice mixture.
Cover and cook on low for 6-7 hours or until meat is tender.
In a small bowl, combine cornstarch and cold water until smooth.
Pour 1 cup cooking liquid into a small saucepan; skim off fat.
Bring to a boil; stir in cornstarch mixture.
Return to a boil; cook and stir for 2 minutes or until thickened.
Serve over ribs.","url":"https://recipe.bluelayer.org/recipe/21689/seasoned-beef-short-ribs"},{"id":"21683","title":"Butternut Squash Rolls Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
squash, winter, butternut, raw
butter, without salt
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a mixing bowl, dissolve yeast in hot water.
Add in sugar.
Let stand for 5 min.
Stir in lowfat milk, squash, butter, brown sugar and salt.
Add in whole wheat flour.
Beat on medium speed for 2 min.
Stir in sufficient flour to create a soft dough.
Turn onto floured surface.
Knead till smooth and elastic, about 10 min.
Place in bowl coated with nonstick spray, turning once to coat top.
Cover and let rise in a hot place till doubled, about 1 hour.
Punch down dough and turn onto a floured surface.
Divide into 20 pcs.
Shape each piece into a ball.
Place 2\" apart on baking sheets coated with nonstick spray.
With a sharp knife, make shallow slashes on top of rolls.
Cover and let rise till doubled, about 45 min.
Bake at 400 for 11-13 min or possibly till golden.
Remove from pans to wire racks to cold.","url":"https://recipe.bluelayer.org/recipe/21683/butternut-squash-rolls-recipe"},{"id":"21682","title":"Barbecue Pan Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
sugars, brown
celery, raw
spices, garlic powder
mustard, prepared, yellow
sauce, worcestershire
sauce, ready-to-serve, pepper, tabasco","directions":"In a large skillet, brown chicken pieces 2-3 minute per side in hot butter and olive oil.
Mix tomato soup, brown sugar, celery, garlic salt, mustard, Worcestershire, Tabasco; pour over chicken.
Cook slowly, turning occasionally, for about 40-45 minute until chicken is done.","url":"https://recipe.bluelayer.org/recipe/21682/barbecue-pan-chicken"},{"id":"21674","title":"Spiced Nuts","ingredients":"sugars, granulated
spices, nutmeg, ground
spices, cloves, ground
spices, cinnamon, ground
salt, table
water, bottled, generic
nuts, walnuts, english","directions":"Stir together all ingredients except the nuts.
Boil in a saucepan until the temperature reaches 235 degrees or soft boil stage when dropped into water.
Stir in 1 cup of nuts.
Remove from heat, stirring until all nuts are covered in sugar.
Pour onto a buttered pan.
When cool, break apart into individual nuts or small pieces.","url":"https://recipe.bluelayer.org/recipe/21674/spiced-nuts"},{"id":"21669","title":"Illinois Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
apples, raw, with skin
sugars, granulated
sugars, brown
spices, cinnamon, ground
lemon juice, raw
salt, table
spices, nutmeg, ground
butter, without salt","directions":"Preheat oven to 450 degrees.
For crust, combine flour and salt in mixing bowl.
Cut in shortening with pastry blender or 2 knifes until mixture is uniform.
Add water; toss lightly with a fork until dough forms a ball.
Divide dough into 2 parts.
On lightly floured surface, roll bottom crust into circle 18 inches thick and about 1 1/2 inches larger than inverted 9 inch pie plate.
Gently, ease dough into pie plate, being careful not to stretch dough.
Trim edge even with pie plate.
For apple filling:Combine all ingredients in mixing bowl.
Stir until mixed well.
Spoon into unbaked pie shell.
Use remaining half of dough to roll top crust, as instructed for bottom crust.
Lift onto filled pie.
Trim 1/2 inch beyond edge of pie plate.
Fold top edge under bottom crust;flute as desired.
Cut slits or design in top crust to allow steam to escape.
Brush top crust with milk;sprinkle with white sugar.
Bake @ 450F (230C) for 20 minutes.
Reduce heat to 350F (180C);bake an additional 25 to 30 minutes or until crust in golden brown.
Cool and serve .","url":"https://recipe.bluelayer.org/recipe/21669/illinois-apple-pie"},{"id":"21661","title":"Crispy Herb Baked Chicken","ingredients":"potatoes, raw, skin
cheese, parmesan, hard
parsley, fresh
spices, garlic powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt","directions":"Heat oven to 375.
Grease or line with foil and grease 15x10x1-inch baking pan or 13x9-inch pan.
Combine potato flakes, parmesan cheese, parsley flakes and garlic salt in medium bowl; stir until well mixed.
Dip chicken pieces in margarine; roll in potato flake mixture to coat.
Place in greased pan.
Bake at 375. for 45 to 60 minutes or until chicken is fork-tender and juices run clear.","url":"https://recipe.bluelayer.org/recipe/21661/crispy-herb-baked-chicken"},{"id":"21655","title":"Holiday Tuna Tree","ingredients":"sauce, fish, ready-to-serve
cheese, parmesan, hard
lemon juice, raw
olives, ripe, canned (small-extra large)
nuts, walnuts, english
salt, table
mustard, prepared, yellow
spices, pepper, black
spices, thyme, dried","directions":"Spray a small Christmas tree mold (4 cups) with non-stick spray.
In a large bowl, combine cream cheese and tuna.
Add remaining ingredients and stir well.
Place in mold and refrigerate.
Unmold onto a serving plate.
Decorate with garlands of small parsley leaves, pieces of red and green pepper cut into stars, and a lemon wedge.","url":"https://recipe.bluelayer.org/recipe/21655/holiday-tuna-tree"},{"id":"21652","title":"Chocolate Almond Brittle","ingredients":"sugars, granulated
syrups, corn, light
salt, table
nuts, almonds
butter, without salt
vanilla extract
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a 1 1/2 quart microwavable bowl,combine sugar,corn syrup and salt.
Mix well.
Microwave on high for 4 minutes.
Stir in almonds,microwave on high for 4 minutes.
Add the butter and vanilla,microwave on high for 1 and 1/2 minutes.
Stir in baking soda.
AS sson as mixture foams,quickly pour onto a greased metal baking sheet.
Cool completely.
Break into 2 inch pieces.
Melt chocolate in a double boiler or microwave.
Dip one side of brittle in chocolate and place on waxed paper to harden.","url":"https://recipe.bluelayer.org/recipe/21652/chocolate-almond-brittle"},{"id":"21651","title":"Really Easy, Really Good French Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
water, bottled, generic
sugars, granulated
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast, warm water, and sugar in a small bowl.
In a large bowl or stand mixer, combine hot water, granulated sugar, salt, and oil.
Add 1 1/2 cups of flour to the mixture in the large bowl/mixer and mix well.
Stir in yeast mixture.
Add 1 1 1/2 cups more flour and mix until well blended.
(At this point your dough will still be quite sticky).
Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
Divide dough into 2 (or 3 if you want smaller loaves) pieces.
Roll out each piece on a floured surface into the length desired then roll up length wise like a jelly roll.
Put on a greased cookie sheet, sealed side down, and tuck the ends under.
Slash the top diagonally across the top every couple of inches with a sharp knife.
Brush with egg white.
Preheat oven to 400 degrees Fahrenheit.
Let loaves rise 30 more minutes.
Bake for 25 - 30 minutes.","url":"https://recipe.bluelayer.org/recipe/21651/really-easy-really-good-french-bread"},{"id":"21648","title":"Plain Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Measure out the floury ingredients.
Mix the milk and eggs together.
Cut the butter into 1cm cubes.
If the room temperature is high, put it in the fridge.
Mix the floury ingredients in a bowl.
Add the butter and mix the dough by hand until it becomes crumbly.
Add the milk and egg mixture.
Mix by fork or by hand.
Add more milk if the dough is too dry.
If you add to much milk, add some more flour.
Bring it together like this.
It shouldn't feel watery when you touch it.
Start to preheat the oven to 180C now.
Dust a board with flour, cut the dough into four pieces with a knife, then bring together each piece individually.
Push and cut by hand or with a rolling pin as many times as you like.
About 2 or 3 times will do.
Next, roll out the dough to a 1.5 cm thickness.
You can do this by hand if you don't have a rolling pin.
I used a cheap round cutter, but you can use a square or triangle one if you like.
Bake for 25 minutes at 180C.
Leave some of the milk and egg mixture and brush it on the surface of the scones with a spoon for the glaze.
I just bake until I see the scones change to a golden color.","url":"https://recipe.bluelayer.org/recipe/21648/plain-scones"},{"id":"21643","title":"Pull-Apart Cheese Buns","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
butter, without salt
cheese, parmesan, hard","directions":"PREHEAT oven to 375 degrees F (190 degrees C).
Grease a 10 tube pan.
Combine 3 cups flour, yeast, sugar and salt in large mixer bowl.
Mix well; toss in cheddar cheese.
Add warm milk, water and oil.
Beat on medium speed 3 minutes.
Gradually stir in remaining flour using enough flour to make a soft dough.
Turn out onto lightly floured board.
Knead dough adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes).
Place in greased bowl; turn dough over to grease top.
Cover with plastic wrap.
Let rise in warm place for 30 minutes.
Punch down, cover and let rest 10 minutes.
Cut dough into 40 pieces.
Shape each into a ball.
Dip balls in melted butter then roll in Parmesan cheese to coat.
Arrange balls in two layers in well greased 10 tube pan.
Cover with tea towel.
Let rise in warm place until balls are almost to top of pan (1-1 1/4 hours).
Bake on lower rack of preheated 375F oven for 35-45 minutes or until firm and golden.
Cool 5 minutes then remove from pan.
Enjoy warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/21643/pull-apart-cheese-buns"},{"id":"21642","title":"Graham Cracker Crust","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Combine graham wafer crumbs, butter, spices.
Press into a 9 inch pie plate or 8 inch square cake pan or 9 inch spring form pan.
Chill in refrigerator 2 hours before filling.
If desired, reserve 2 tablespoons of the crumb mixture to sprinkle on top of the filling.","url":"https://recipe.bluelayer.org/recipe/21642/graham-cracker-crust"},{"id":"21641","title":"Fresh Raspberry Sauce, Easy! Pleasy! Sugar Free.","ingredients":"raspberries, raw
sugars, granulated","directions":"Wash, drain and crush your berries.
And splenda and mix together.
Let sit a couple of hours (if you can wait that long) and it will thicken up because of the natural pectin in the raspberries.
If you want to remove the seeds you can strain them.
I have also added 1 T. cornstarch and cooked in the microwave for 2 minute for more pie filling effect.
My favorite is raw, and a little chunky.","url":"https://recipe.bluelayer.org/recipe/21641/fresh-raspberry-sauce-easy-pleasy-sugar-free"},{"id":"21636","title":"Raspberry Mint Simple Syrup","ingredients":"candies, nestle, after eight mints
sugars, granulated
water, bottled, generic
raspberries, raw","directions":"Remove mint leaves from the stems and using your fingers, rip them into smaller pieces (in half or thirds is fine).
Place all ingredients into a small saucepan and heat to medium high.
Using a fork, smash the raspberries until they lose their form.
Bring the mixture to a full boil.
Reduce heat to medium.
The mixture should continue to boil slightly.
Stirring constantly, allow mixture to cook for 8 to 10 minutes so that the mint flavor really comes out.
Remove from heat and use a fine sieve or strainer to strain the mint leaves and raspberry seeds and pulp, keeping only the juices in a small container.
The mixture should still be very hot so allow it to cool before putting it in the refrigerator.
Add simple syrup to sparkling water, homemade lemonade, iced tea, and/or make a killer cocktail!","url":"https://recipe.bluelayer.org/recipe/21636/raspberry-mint-simple-syrup"},{"id":"21627","title":"Vegan Whole Wheat Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
lemon juice, raw","directions":"Preheat oven to 450F
Mix dry ingredients together in a large bowl.
Add cold butter and use fingers to combine the two until only small pieces remain and it looks like sand.
Work quickly so the butter doesnt get too warm.
Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time.
You may not need all of it.
Stir until just slightly combined it will be sticky.
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times hardly kneading.
Form into a 1-inch thick disc, handling as little as possible.
Use a 1-inch thick dough cutter (I used a cup, that's all I have :) )and push straight down through the dough, then slightly twist.
Repeat and place biscuits on a baking sheet in two rows, making sure they just touch this will help them rise uniformly.
Gently reform the dough and cut out one or two more biscuits you should have 7-8.
(I got 9 out of my batch)
Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers.
This will also help them rise evenly, so the middle wont form a dome.
Bake in a 450F oven for 10-15 minutes or until fluffy and slightly golden brown.
Serve immediately.
Let remaining biscuits cool completely before storing them in an airtight container or bag.","url":"https://recipe.bluelayer.org/recipe/21627/vegan-whole-wheat-biscuits"},{"id":"21616","title":"Hazelnut Chocolate Kisses","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping
nuts, hazelnuts or filberts","directions":"Place 6 ounces of the chocolate into a 2-quart mixing bowl.
In a 1-quart saucepan over medium heat, bring the cream to a boil.
Pour the cream into the bowl with the chocolate.
Let the mixture stand for 1 minute, then stir together using a rubber spatula, whisk, or immersion blender until smooth and thoroughly mixed.
Stir in the ground hazelnuts and blend well.
Cover, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
Melt and temper the remaining 12 ounces chocolate (see pages 2530).
Pour the tempered chocolate into a paper pastry cone and cut off a 1/2-inch opening at the pointed end of the cone.
Or pour the chocolate into a plastic squeeze bottle.
Pipe or squeeze chocolate into each cavity of a 12-space, 1-inch-deep, spiral-topped chocolate mold.
Tap the mold on a countertop a few times to eliminate air pockets.
Let the chocolate sit in the mold at room temperature for 3 minutes.
Turn the mold upside down over a sheet of parchment or waxed paper and let the chocolate run out.
This will leave a thin film of chocolate coating each cavity of the mold.
With a small flexible-blade spatula, clean off the edges of each cavity of the mold.
Place a hazelnut in each cavity.
Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the hazelnut truffle cream.
Pipe the truffle cream into each cavity, filling it just below the top edge.
Fill up the mold cavity with the remaining tempered chocolate.
With a small flexible-blade spatula, clean off the edges of each cavity, if necessary.
Place the mold in the freezer until the chocolate is set (15 minutes).
Remove the mold from the freezer and turn it upside down over a piece of parchment or waxed paper.
Hold the mold by opposite corners and gently twist it in opposite directions.
The candies should drop out of the mold.
If they dont drop out easily, return the mold to the freezer for another 15 minutes and try again.
Place the kisses in paper candy cups.
In a tightly covered container wrapped in several layers of aluminum foil, the kisses will keep for 1 month in the refrigerator or 2 months in the freezer.
The kisses taste best at room temperature.
White Chocolate Hazelnut Kisses: For the truffle cream, substitute 8 ounces white chocolate for the 6 ounces bittersweet chocolate and use 1/3 cup heavy whipping cream.
For the coating, replace the bittersweet chocolate with white.","url":"https://recipe.bluelayer.org/recipe/21616/hazelnut-chocolate-kisses"},{"id":"21609","title":"Savory pie dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Cut the butter into small cubes (the smaller the better and let cool in the refrigerator
Make a sablage with the butter and flour, do not over mix (to do a sablage: if you have a \"Kitchen Aid type\" mixer, put the flour and the butter and mix it with the paddle, until you obtain a sand texture, if you don't have that kind of mixer put the flour and butter on a table and cut the butter with a scraper until a sand texture is obtained)
Add the salt and water and mix until all ingredients are well blended, not over mixing
divide the dough into 4 portions and Wrapit and refrigerate for 8 hours","url":"https://recipe.bluelayer.org/recipe/21609/savory-pie-dough"},{"id":"21608","title":"Orange Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
orange juice, raw
shortening, vegetable, household, composite
water, bottled, generic","directions":"Cut shortening into the flour, mixed with the salt sugar, and orange rind.
Add just enough water for dough to form into a ball.
*Make sure shortening is not soft as this is what adds to the flakiness of the crust.","url":"https://recipe.bluelayer.org/recipe/21608/orange-pie-crust"},{"id":"21581","title":"Stone Ground Black Bean Flatbread","ingredients":"beans, snap, green, raw
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"In a large mixing bowl, add all dry ingredients and mix to combine.
Pour olive oil and water on top of the dry ingredients and stir until all dry ingredients are incorporated.
On a floured surface, knead the flatbread dough a few times and place the dough back in the mixing bowl.
Allow dough to sit for 15 minutes.
You want the dough somewhat sticky.
Section dough into 9 equal-sized pieces.
Roll one piece into a ball, then on a floured surface, flatten it with your hands into a circle shape.
Using a rolling pin, flatten out the dough more, rolling about 5 or 6 strokes.
Heat a large skillet over medium low heat.
Do not add oil or butter, just leave it dry.
The dough will likely stick to whatever you rolled it on (despite it being floured).
Believe it or not, you want this to happen because you want your flatbread to be fairly moist.
Using a chopping knife to shimmy between your rolled flatbread and the surface its on, carefully work the dough free of the surface and place immediately in the skillet.
Cook flatbread for 5 minutes on each side, until it is golden brown.
Repeat this for all sections of dough.
Makes 9 small flatbreads.
Make extra to make room for error!","url":"https://recipe.bluelayer.org/recipe/21581/stone-ground-black-bean-flatbread"},{"id":"21575","title":"Dorothy's Best Ever Pastry","ingredients":"lard
water, bottled, generic
vinegar, distilled
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Beat the lard in the boiling water and 1 tbsp vinegar.
Mix the dry ingredients together.
Stir into the lard mixture.
Do not overmix.
Form into a ball and put into fridge until ready to roll out.
May be frozen.
When ready to roll out, remove from fridge and make your shells for pies or tarts.","url":"https://recipe.bluelayer.org/recipe/21575/dorothys-best-ever-pastry"},{"id":"21571","title":"Strawberry Black Pepper Syrup","ingredients":"strawberries, raw
sugars, granulated
orange juice, raw","directions":"In a giant mixing bowl, combine the berries with 2 cups of the sugar, being sure to coat each berry in sugar completely.
Cover the top of the berries in a blanket of the remaining 1 1/2 cups sugar.
Let the berries macerate for 12 hours, stirring occasionally to help the sugar dissolve.
(Setting this up after dinner and stirring periodically before bedtime is sufficient.)
If necessary, cover the bowl loosely with a kitchen towel tied with string to protect the sweet syrup from insects.
After maceration, stir again to dissolve as much sugar as possible from the bottom of the bowl.
Set a fine-mesh sieve over a bowl and drain the syrup into it, stirring the fruit (but not pressing on it) to release as much liquid as possible.
Reserve the fruit for another use (like jam or pie filling) and taste your syrup.
Stir in the orange juice and the peppercorns and transfer the mixture to a clean, odorless glass jar with a secure lid.
Refrigerate for 5 to 6 days to allow the peppercorn flavor to develop.","url":"https://recipe.bluelayer.org/recipe/21571/strawberry-black-pepper-syrup"},{"id":"21561","title":"Crock Pot Chicken Taco Meat","ingredients":"seasoning mix, dry, taco, original
soup, chicken broth or bouillon, dry
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Dissolve taco seasoning into chicken broth.
Place chicken breasts in crock pot and pour chicken broth over.
Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-size pieces.
To freeze, place shredded meat into freezer bags with the juices.
Press out all the air and seal.","url":"https://recipe.bluelayer.org/recipe/21561/crock-pot-chicken-taco-meat"},{"id":"21548","title":"The Simplest Chocolate Peanut Butter Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Melt chocolate chips in a double-boiler, or by whatever method you prefer for melting chocolate.
To do the double-boiler method without a real double-boiler, simply work with a mixing bowl above simmering water on stovetop.
Find a small mixing bowl that balances well over a saucepan, so that the bottom of the bowl sits slightly down into the saucepan.
Put some water in the saucepan, making sure it is not full enough to touch the bottom of the bowl.
Put the saucepan on stovetop burner and bring the water to a simmer.
Put the chocolate chips in the mixing bowl above the saucepan of simmering water.
Stir them as they melt, until all lumps are gone.
Add peanut butter to the mixing bowl.
Stir well so that the peanut butter and chocolate are thoroughly incorporated.
Pour into a small pan.
Cool and harden several hours or overnight if possible.
Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/21548/the-simplest-chocolate-peanut-butter-fudge"},{"id":"21543","title":"Moldovan Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl mix the warm water, sugar, the yeast, and a cup of flour.
Mix it with a spoon until smooth.
Let stand for about 15 minutes - you should start to see the yeast begin to work.
Mix in the oil and the salt.
Start adding the rest of the flour, mixing until it is incorporated and the dough comes together.
Turn out onto a floured surface (I usually use an oiled surface for kneading) and knead until you have a smooth dough, about 10 minutes.
Place in a greased bowl, cover and let stand in a warm place until the dough is doubled.
Turn out of bowl onto floured surface.
Deflate the dough by kneading gently and let rest 15 minutes.
Divide dough into six pieces and shape each piece into a rope.
Braid three pieces into a loaf; repeat with remaining pieces.
Place each braid into a greased loaf pan, cover and let rise until nearly doubled.
Preheat oven to 400 deg F (200 deg C)
Bake until golden brown, about 20 minutes.
Turn out of pans and brush with a little oil.","url":"https://recipe.bluelayer.org/recipe/21543/moldovan-bread"},{"id":"21541","title":"Homemade Corn Tortillas Recipe","ingredients":"corn, sweet, white, raw
salt, table
water, bottled, generic
butter, without salt","directions":"Mix the masa harina (corn flour, the same as corn meal) and salt in a medium bowl.
Measure 1 1/4 cups of boiling water and the shortening into a separate pan or bowl.
Stir until the shortening is melted.
Pour this mixture into the bowl of corn flour and mix with a fork or blender on low.
When the mixture is cool enough to touch (a couple of minutes) mix the dough with your hands.
The dough will probably be a little dry.
Add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.
Knead the dough for one or two minutes.
Play with the consistency by adding more water if needed.
What you want is a dough that is moist enough to stay together but not too sticky.
Have you ever heard of a tortilla press?
They are designed to help you create perfect corn tortillas fast and easily.
This corn tortilla recipe can be made without one but they sure make tortilla making a snap.
And they are fun to use.
I have my kids help me press them and they love it.
I've included a picture of the one Nancy bought me for Christmas above.
If you don't have a press yet, you can simply roll out the dough with a rolling pin.
Just make sure you cover the dough with plastic, as per these directions .
Form the dough into balls by hand.
You should get about 16 balls (golf ball size) out of one recipe.
If you are using a press, get a large, thick ziplock bag (I used a freezer bag), cut it around the edges and then in half so that you have two large squares of thick plastic.
Open the press and place a piece of plastic on the bottom.
Put one of the balls of dough on the press, slighly closer to the join than to the handle.
Put the other piece of plastic on top of the dough and close the press thoroughly.
When you lift up the press, your tortilla will be nicely flattened between the two pieces of plastic.
You can peel them apart, remove the tortilla, and press the next one.
It's quick and easy, and the tortillas taste great!
Fry each tortilla on a lightly oiled griddle or frying pan over high heat for about 60 seconds a side.","url":"https://recipe.bluelayer.org/recipe/21541/homemade-corn-tortillas-recipe"},{"id":"21537","title":"Chocolate Cookie Butter Alien Eggs","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"In the top of a double boiler (with simmering water in the bottom), melt the chocolate a few cubes (ounces) at a time.
Make sure to use a plastic fork to move it around as it begins to melt.
Remove the double boiler from the heat and place on a cooling rack.
Grab your alien egg molds (or any molds youll be using for this) and fill them 3/4 of the way full with the melted chocolate.
Pop the molds into the freezer for 10-15 minutes.
Remove the molds from the freezer and pop out the individual chocolate pieces.
Refill the molds with more melted chocolate and put them in the freezer.
While those fresh pieces chill, take the already solidified pieces and spread the Biscoff spread on the flat side.
Remove the other set of molds from the freezer after the 10-15 minutes have passed.
Press them, flat side in, with the other completed molds and hold for a few seconds.
Use a clean fingertip to go around the edges and remove any excess Biscoff.
Put the completed chocolate pieces on a plate and back into the freezer for another 5 minutes.
Remove from freezer and ta-da, you have alien eggs!","url":"https://recipe.bluelayer.org/recipe/21537/chocolate-cookie-butter-alien-eggs"},{"id":"21532","title":"Cinnamon Buns","ingredients":"water, bottled, generic
wheat flours, bread, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
sugars, brown
butter, without salt
honey
syrups, corn, light
spices, cinnamon, ground
water, bottled, generic
sugars, granulated
spices, cinnamon, ground
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough.
Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes.
To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light.
If you see a web-like pattern, the dough is developed; the webs are the strands of gluten.
If you do not see them, mix the dough at medium speed 2 minutes more, then test again.
Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night.
Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth.
Add the water and mix until smooth, adding more water as needed to make the mixture spreadable.
Bun Finish: Butter 10 cups of a large muffin tin.
Spoon 2 tablespoons of the honey schmear into the bottom of each cup.
In a small bowl, mix the sugar and cinnamon.
On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick.
Brush with the melted butter and sprinkle with the cinnamon sugar.
Using your hands, firmly roll up the dough like a jellyroll.
Transfer to a sheet pan and refrigerate 30 minutes.
Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick.
Place one slice (on its cut side) in each muffin cup.
Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours.
(Or, cover and let rise in the refrigerator overnight.)
Preheat the oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes.
Meanwhile, line a sheet pan with parchment paper.
Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan.
Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan.
Let cool.
Meanwhile mix together the powdered sugar and milk to make a glaze.
With a spoon drizzle the glaze over the top of the buns.","url":"https://recipe.bluelayer.org/recipe/21532/cinnamon-buns"},{"id":"21528","title":"No Roll Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Whisk together dry ingredients in a bowl.
In a separate bowl whisk together the milk and the oil.
Mix oil mixture in with the flour mixture until incorporated.
Press the pie dough down evenly in the pie dish.
Bake 375 until lightly golden brown.
Then fill with your favorite pie or quiche mixture.","url":"https://recipe.bluelayer.org/recipe/21528/no-roll-pie-crust"},{"id":"21518","title":"Chicken Teriyaki","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
soy sauce made from soy (tamari)
cornstarch","directions":"In a small bowl, combine all marinade ingredients.
Place chicken and (marinade) ingredients in a storage bag and marinade for 1-3 hrs in refrigerator.
In a small pot combine all (sauce) ingredients and whisk well, set aside until the chicken is ready to be cooked.
Heat oil in a large frying pan to med heat.
Add marinated chicken to hot pan,fry 5-7 minutes on one side,then flip over and cook other side for another 5-7 minutes.
Meanwhile heat (sauce) ingredients in pot on medium high heat,whisking frequently,until sauce boils,then turn to low and simmer for 2-3 minutes.
Take cooked chicken out of the pan and cut into 1/2 inch pieces.
Place the cooked chicken pieces over white rice,then pour on the (sauce) mixture as desired.","url":"https://recipe.bluelayer.org/recipe/21518/chicken-teriyaki"},{"id":"21516","title":"Microwave Soynut Brittle","ingredients":"sugars, granulated
syrups, corn, light
margarine, regular, hard, soybean (hydrogenated)
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
leavening agents, baking soda","directions":"Prepare all ingredients in advance.
Lightly grease a cookie sheet.
In a 1 1/2 quart casserole, stir together sugar and syrup.
Microwave at high 4 minutes.
Stir in soynuts.
Microwave at high 3 to 5 minutes, until light brown.
Add butter and vanilla to syrup, blending well.
Microwave at high 1 to 2 minutes.
Soynuts will be lightly browned and syrup very hot.
Add baking soda and gently stir until light and foamy, but make sure you do it quickly or the brittle will get too cool to pour!
Pour mixture onto cookie sheet.
Let cool 1/2 to 1 hour.
When cool, break into small pieces and store in air-tight container.
Note: Although quick and easy, syrup mixture will be very hot!
Please use caution when preparing this recipe.","url":"https://recipe.bluelayer.org/recipe/21516/microwave-soynut-brittle"},{"id":"21514","title":"Classic Hot Fudge Sundae Sauce","ingredients":"candies, semisweet chocolate
cream, fluid, heavy whipping","directions":"Chip the chocolate into chip-sized pieces and put into a medium sized heatproof bowl.
Bring the cream to a full boil in a small saucepan.
Pour immediately over the chocolate and stir until the chocolate is melted and smooth.
(You can add a tablespoon of your favorite liqueur to the chocolate if you desire.)
Spoon warm mixture over chocolate ice cream.
Serve.","url":"https://recipe.bluelayer.org/recipe/21514/classic-hot-fudge-sundae-sauce"},{"id":"21509","title":"Shortenin' Bread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornstarch
sugars, brown
butter, without salt
sugars, granulated","directions":"Preheat oven to 350 degrees; butter an 8 inch square baking pan.
Onto a piece of wax paper, sift the flour and cornstarch.
In a medium sized bowl, with an electric mixer on high, cream the brown sugar and butter until light and fluffy.
Using a wooden spoon, stir in the flour mixture.
Spread the dough in the pan; chill for 20 minutes.
Using the back of a kife, mark the dough into 2x1 1/4 inch bars, prick gently with a fork and sprinkle with granulated sugar.
Bake for 40 minutes or until golden and crisp.
Let cool in pan for 10 minutes; cut into 24 bars and transfer to racks to cool.
These cookies keep well in an airtight container for up to 2 weeks or in the freezer for up to 3 months.
Recipe can be doubled.","url":"https://recipe.bluelayer.org/recipe/21509/shortenin-bread-cookies"},{"id":"21498","title":"TortillaMake Your Own","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"This recipe has the same proportions of dry and moist ingredients as a biscuit dough, just use HOT water instead of cold milk or beer.
Then, instead of lightly folding together, really work the dough VERY hard, kneading it until very smooth.
Get the griddle hot enough for pancakes (drops of water dance on the griddle).
Use walnut-sized pieces of dough and roll out.
Youll learn to adjust the dough piece to fit your griddle.
Get as thin as possible, but expect to imrove with practice.
A thick tortilla just takes a little longer to cook.
Place the tortilla on the griddle; when little air pockets form, its time to flip (no more than a minute or 2).
You can also check for little brown spots.
Roll the second one out while the first one is cooking.
Remove and cover.
Put the next tortilla on to cook.
Yes, you CAN use whole wheat flour, or adjust for plain flour.
Because these tortillas dont have preservatives, they will get hard fairly quickly (a great idea for use in recipes).","url":"https://recipe.bluelayer.org/recipe/21498/tortillamake-your-own"},{"id":"21494","title":"All Star Fudgy Baseballs And Bats Recipe","ingredients":"carob flour
water, bottled, generic
honey
peanut butter, smooth style, without salt
wheat germ, crude
oats
milk, buttermilk, fluid, cultured, lowfat
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
orange juice, raw","directions":"In a smallsaucepan, combine the carob and water.
Bring to a boil over low heat, stirring constantly to prevent scorching.
Add in the honey and peanut butter and continue cooking for about 5 min, or possibly till syrup is smooth and slightly thickened.
In a large bowl, mix together the wheat germ, oats, lowfat milk pwdr, coconut, cinnamon, and orange rind (if you like).
Pour about one c. of the carob syrup over the dry mix, or possibly as much as is needed to make a pliable, dough-like consistency.
Store the remainder in the refrigerator and use as an icing or possibly to make great lowfat milk shakes.
Healthy pinch off pcs of the dough and roll each piece between your palms into 2-inch-long tubes about the circumference of a fountain pen, tapered at one end in the shape of a baseball bat.
Roll the rest into marble-sized balls.
Yield: 18 bats and 18 balls.
School in Pocket or possibly Lunchbox\"
99","url":"https://recipe.bluelayer.org/recipe/21494/all-star-fudgy-baseballs-and-bats-recipe"},{"id":"21483","title":"Raspberry Liqueur","ingredients":"raspberries, raw
alcoholic beverage, distilled, vodka, 80 proof
sugars, granulated","directions":"Rinse the berries & cut into small pieces or mash with a fork.
Place in a container, add vodka.
Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks.
Strain & transfer the unsweetened liqueur to an ageing container (glass bottle or container with tight cap).
Add the sugar, recap & let mellow for at least 3 months.
Pour to a new bottle.
Add more sugar if necessary.","url":"https://recipe.bluelayer.org/recipe/21483/raspberry-liqueur"},{"id":"21477","title":"Toasted Nuts","ingredients":"nuts, pecans","directions":"Preheat oven to 350 degrees Fahrenheit.
Spread the nuts out in a pie pan.
Bake 5 to 8 minutes, stirring once.
Nuts burn easily, so watch them carefully.
Cool before using.
Toasted nuts can be stored in an air tight container for about 2 weeks.","url":"https://recipe.bluelayer.org/recipe/21477/toasted-nuts"},{"id":"21466","title":"Chocolate Coconut Snap Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, brown
water, bottled, generic
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat the oven to 350.
Line two large baking sheets with parchment paper and set aside.
In a medium bowl, whisk the flour, cocoa powder, baking soda and salt.
Add the coconut shavings and 4 ounces of chocolate chunks to the bowl and set aside.
In a large bowl, stir together the coconut oil, brown rice syrup, brown sugar, water and coconut extract until well combined.
Add the dry ingredients, and mix until evenly incorporated.
Scoop the dough into balls with a 1 1/2 tablespoon-size cookie scoop.
Arrange the scoops of dough onto baking sheets at least 2 inches apart.
Top the cookies with the remaining ounce of chocolate chunks and gently press the pieces into place.
Bake for about 8 minutes, and until the chocolate chunks have lightly melted.
Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.","url":"https://recipe.bluelayer.org/recipe/21466/chocolate-coconut-snap-cookies"},{"id":"21465","title":"Cranberry Pepper Spread","ingredients":"peppers, sweet, green, raw
cranberries, dried, sweetened
cheese, parmesan, hard
spices, coriander seed
spices, cinnamon, ground","directions":"Remove stems and seeds then finely chop green pepper.
Combine all ingredients and stir until well blended.
You now have the following options:
Chill until ready to serve.
Use as a dip or cheese ball.
You can roll it in more cranberries or walnuts before serving.
Use instead of mayo to make the most amazing BLT ever.
I recommend apple wood or cherry wood smoked bacon, garden fresh tomatoes, non-iceberg lettuce, and a toasted bagel.
Spread cranberry pepper sauce to hearts content.
Enjoy!
Other dip variation: Cut 2-4 strips of bacon into small pieces.
Cook until crisp.
Drain well.
Toss cranberries, green pepper and spices.
Set the block of cream cheese on a serving tray.
Spoon the mixture over the cream cheese and serve with veggies and crackers.","url":"https://recipe.bluelayer.org/recipe/21465/cranberry-pepper-spread"},{"id":"21450","title":"Chewy Nut Mix","ingredients":"butter, without salt
peanut butter, smooth style, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive","directions":"Preheat oven to 250 degrees F. Microwave butter and peanut butter in large microwaveable bowl on HIGH 1 min.
; stir until well blended.
Add marshmallows; toss to coat.
Microwave 1 min.
or until marshmallows are puffed.
Stir in cereal and popcorn.
Add peanuts; mix lightly.
Spread evenly into two greased 15x10x3/4-inch baking pans.
Bake 10 min.
; cool.
Break into small pieces.
Store in airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/21450/chewy-nut-mix"},{"id":"21438","title":"Butterscotch Candy","ingredients":"sugars, brown
syrups, corn, light
water, bottled, generic
salt, table
butter, without salt
vanilla extract","directions":"In a large pot, combine brown sugar, corn syrup, water and salt.
Cook over medium-low heat, stirring, until sugar is dissolved.
Do not let this come to a boil until sugar has completely dissolved.
Turn the heat up a bit and continue cooking to the hard ball stage (250F).
Add butter and stir to keep from scorching.
Cook until mixture will separate into hard but not brittle strands (270F) when tested in cold water.
Stir in the vanilla.
Pour candy in a thin sheet onto a greased slab.
(I don't have a slab.
I turn a large metal baking pan upside down and grease the bottom- works great!
).
Mark into squares while still warm, creasing it deeply.
Break into pieces as soon as it is cool.","url":"https://recipe.bluelayer.org/recipe/21438/butterscotch-candy"},{"id":"21425","title":"Winter squash bake","ingredients":"squash, winter, butternut, raw
butter, without salt
cream, sour, cultured
onions, raw
salt, table
spices, pepper, black","directions":"Cut squash into pieces, pare and remove seeds.
Cook in boiling salted water for 15 to 20 minutes, or until tender.
Drain well and put pan back onto heat, shaking it to allow excess water to evaporate.
Mash the squash; stir in butter, sour cream, onion, salt and pepper.
Turn into a greased 1 1/2-qt casserole and bake uncovered in a 350 oven for about 30 minutes.","url":"https://recipe.bluelayer.org/recipe/21425/winter-squash-bake"},{"id":"21396","title":"\" Sticky Chicky \" Dump Chicken","ingredients":"oil, olive, salad or cooking
soy sauce made from soy (tamari)
peanut butter, smooth style, without salt
catsup
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"For immediate cooking:
Preheat oven to 350F
Combine sauce ingredients and blend until smooth.
Toss chicken with sauce and place into a large baking dish.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing:
Combine sauce ingredients until smooth.
Place sauce and chicken into a 1-gallon freezer bag.
Shake to coat chicken.
Lay flat in freezer.
To thaw and cook:
Thaw completely.
Preheat the oven to 350F
Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).","url":"https://recipe.bluelayer.org/recipe/21396/sticky-chicky-dump-chicken"},{"id":"21393","title":"Pumpkin Spice Steamer","ingredients":"pumpkin, raw
syrup, maple, canadian
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Steam syrups and cold milk together.
Top with whipped cream and dust with pumpkin pie spice or nutmeg.","url":"https://recipe.bluelayer.org/recipe/21393/pumpkin-spice-steamer"},{"id":"21389","title":"Quick Whole Wheat Chapati","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Mix flour and salt together in a bowl.
Stir in water to form a soft dough.
Turn dough out onto a lightly floured work surface and knead several times.
Divide into 8 pieces and roll each into a ball.
Roll each ball into a very thin round using a rolling pin.
Heat a griddle over medium-high heat.
Cook each dough round on griddle until dough bubbles and blisters appear, about 2 minutes.
Flip and cook until lightly browned on the other side.","url":"https://recipe.bluelayer.org/recipe/21389/quick-whole-wheat-chapati"},{"id":"21382","title":"Carrot-Raisin Salad","ingredients":"carrots, raw
raisins, seeded
lemon juice, raw
sugars, granulated
salad dressing, mayonnaise, regular
nuts, cashew nuts, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Grate carrot, being careful not to grate your fingers.
Toss (that means mix together with a fork) the carrot, raisins, lemon juice, and sugar.
Put in the refrigerator until ready to serve.
Add the mayonaise and, if you like, the nuts and coconut.
Toss again to make sure the mayonaise coats all the carrot and serve.
To make it fancy, put each serving on a piece of lettuce.","url":"https://recipe.bluelayer.org/recipe/21382/carrot-raisin-salad"},{"id":"21370","title":"Sweet And Salty Popcorn With Orange-Blossom Honey","ingredients":"snacks, popcorn, air-popped (unsalted)
nuts, walnuts, english
sugars, granulated
honey
salt, table","directions":"Preheat oven to 250 degrees.
Place popcorn and nuts in a large ovenproof bowl, and keep warm in oven.
Pour sugar into a small, heavy saucepan and place over medium-low heat.
When sugar is melted and a light caramel color, add honey and stir until smooth and liquid.
Remove from heat.
Take popcorn from oven, sprinkle it with salt, and then pour sugar syrup over it.
Using a potholder to steady bowl with one hand, stir quickly, using a large fork, to fluff and coat corn.
Spread on baking sheet, and let cool.
Break into large pieces and eat as a sweet snack.
Store in an airtight tin.","url":"https://recipe.bluelayer.org/recipe/21370/sweet-and-salty-popcorn-with-orange-blossom-honey"},{"id":"21354","title":"Wagon Wheel Slice","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Preheat oven to 180 degrees Celsius Grease a 3c deep 16cm x 26cm slice pan.
Line base and sides with baking papaer, extending paper 2cm from edge on all sides.
Using an elextric mixer, beat 185gm butter and sugar until light and fluffy.
Sift flours over butter mixture.
Stir until dough comes together.
Press mixture into prepared pan.
Bake 20 minutes until golden.
Spread warm base with jam.
Cover with marshmellows, cut side down.
Bake for 2 minutes.
Remove from oven.
Press down on the marshmellows to level the surface.
Cool in tin.
Combine chocolate and remaining butter in small saucepan over a low heat.
Cook, stirring, for 2 - 3 minutes or until melted.
Pour over marshmellows.
Tap pan to level surface.
Refrigerate for 2 hours or until set.
Stand at room temperature for 5 minutes before cutting into pieces with a warmed/hot knife.
This makes the cutting of the choclate icing easier.","url":"https://recipe.bluelayer.org/recipe/21354/wagon-wheel-slice"},{"id":"21351","title":"Nutty Nuggets","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
honey
oil, corn, peanut, and olive","directions":"Preheat oven to 350 degrees F. Place chicken in medium bowl.
Add 1/2 cup of the mustard; toss to coat.
Place peanuts in shallow dish.
Add chicken, one piece at a time; turn to evenly coat chicken with the peanuts.
Place in single layer on greased baking sheet.
Bake 20 to 25 min.
or until chicken nuggets are cooked through and golden brown.
Serve as dippers with the remaining 1/4 cup mustard.","url":"https://recipe.bluelayer.org/recipe/21351/nutty-nuggets"},{"id":"21349","title":"Cinnamon-Rubbed Chicken","ingredients":"oil, olive, salad or cooking
spices, cinnamon, ground
salt, table
spices, pepper, black
spices, garlic powder
spices, thyme, dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).
Line a 13x9-inch baking dish with aluminum foil.
Stir olive oil, cinnamon, salt, lemon pepper, garlic powder, and thyme together in a small bowl; rub onto chicken to coat.
Arrange coated chicken pieces into a baking dish with the skin side down.
Bake in preheated oven for 35 minutes, turn, and continue cooking until the chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes more.
An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Remove from oven, cover loosely with aluminum foil, and rest chicken for about 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/21349/cinnamon-rubbed-chicken"},{"id":"21343","title":"Apple Cider Caramels","ingredients":"apples, raw, with skin
butter, without salt
sugars, granulated
sugars, brown
cream, fluid, heavy whipping
spices, cinnamon, ground
salt, table","directions":"In a 2-quart saucepan, boil the apple cider until it reduces to 1/4 cup.
It should take about 30 minutes on high.
Meanwhile, line a 9 x 5 x 3-inch loaf pan with parchment paper, and spray it with cooking spray.
Once the cider is reduced, lower the heat and add the butter, sugars, and heavy cream.
Raise the heat and bring the mixture to 255-degrees Farenheit over medium-high heat.
Use a candy thermometer to ensure the proper temperature.
Immediately stir in the cinnamon and salt.
Then, pour the mixture into the prepared loaf pan.
Let the mixture chill for 1 hour in the fridge.
Slice it with a knife into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/21343/apple-cider-caramels"},{"id":"21341","title":"Super Easy Naan Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine warm water, sugar, and yeast in a bowl.
Let stand for 5 minutes until foamy.
Add salt and flour.
Mix thoroughly.
Knead dough on a floured workspace about 20 times and form into a tight ball.
Put dough in a well oiled bowl and cover with a damp towel.
Put in a warm place to rise for 30-45 minutes.
Dough won't rise much, but it doesn't need to.
Turn dough out onto a floured workspace.
Divide dough into 8 pieces and roll out with a rolling pin to about 1/8\" thick.
Grill naan pieces on a grill or electric griddle.
In a pinch, a frying pan sprayed with some nonstick cooking spray will work.
Grill for 1-2 minutes on each side.
This recipe yields a very soft, chewey naan.
Just the way I like it!","url":"https://recipe.bluelayer.org/recipe/21341/super-easy-naan-bread"},{"id":"21319","title":"Cauliflower Soup with Thyme Croutons","ingredients":"cauliflower, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
butter, without salt
wheat flours, bread, unenriched
spices, thyme, dried","directions":"Bring chopped cauliflower and milk to boil in heavy large saucepan.
Reduce heat to medium and simmer uncovered until cauliflower is tender, about 9 minutes.
Stir in whipping cream and 2 tablespoons butter.
Cool soup slightly.
Working in batches, puree soup in blender.
Season to taste with salt and pepper.
Keep soup warm.
Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
Add bread pieces and stir until brown and crisp, about 9 minutes.
Season croutons to taste with salt and pepper.
Stir in thyme.
Divide soup among 4 bowls.
Mound thyme croutons atop soup and serve.","url":"https://recipe.bluelayer.org/recipe/21319/cauliflower-soup-with-thyme-croutons"},{"id":"21318","title":"The Cookie Tree","ingredients":"spartan, real semi-sweet chocolate baking chips,","directions":"To make the cookie tree: Refer to the tree template and copy its shape onto a piece of foam core.
Use a paring knife to cut out tree shape and discard.
Place a sheet of parchment paper on your work surface.
Lay the foam board on top of the parchment paper.
Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate inside the foam template, careful to coat to the edges.
Let the chocolate harden slightly, 4 to 5 minutes.
The chocolate will be firm enough to cut, but it will not be hard.
Lift the template away from the chocolate tree.
Move this finished piece to a clean space on your work surface out of the way.
Repeat the process 7 more times so you'll have 8 tree outlines.
For the support: Roll a piece of parchment paper to make a tube about 1/2-inch in diameter.
Tape the paper closed.
Fill the tube with tempered white chocolate to six inches.
Let the chocolate harden slightly, 4 to 5 minutes.
The chocolate will be firm enough to cut, but it will not be hard.
Cut 3 pieces of the chocolate tube, each about 2-inches long.
These will be used to support the tree when it is glued together.
To make the base: Place a sheet of parchment paper on your work surface.
Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate on the paper.
This will be the base for your tree.
Let the chocolate harden.
You can also paint a piece of cardboard with chocolate to create the base.
That will be sturdier and allow you to move it more easily.
Use the tempered chocolate to \"glue\" the first tree piece to the base.
Join the second tree piece using the small tubes of chocolate for additional support where the tree pieces meet.
Continue \"gluing\" the pieces together until all 8 are assembled.
Let stand until the chocolate is dry.
You can decorate your tree with homemade or store-bought cookies or candy.
Use the tempered chocolate to glue the decorations onto the tree.
You can string popcorn or cranberries.
You can glue mini candy-coated chocolate baking bits onto the tree to represent lights.
Use your imagination and have fun!","url":"https://recipe.bluelayer.org/recipe/21318/the-cookie-tree"},{"id":"21307","title":"Mommas Shepherds Pie","ingredients":"beef, grass-fed, ground, raw
onions, raw
shortening, vegetable, household, composite
potatoes, raw, skin
cheese, cheddar","directions":"Heat oven to 350 degrees.
In an ungreased 2-quart casserole dish, layer the meat, onion, veggie, potatoes and top with the cheese.
Bake covered for 20 minutes.
Then uncover and cook for 10 more minutes or until cheese is melted and potatoes are golden brown.","url":"https://recipe.bluelayer.org/recipe/21307/mommas-shepherds-pie"},{"id":"21284","title":"Red Hot Liqueur","ingredients":"spices, cinnamon, ground
alcoholic beverage, distilled, vodka, 80 proof","directions":"Pour red hot candies into a resealable plastic bag.
Crush candies with a mallet or rolling pin.
Transfer crushed candies to a food processor and pulse until candies form a fine powder.
Stir candy powder and vodka together in a bowl.
Cover bowl tightly with plastic wrap and let rest until powder is dissolved, at least 2 hours.
Pour vodka mixture through a fine-mesh sieve into a bowl and discard any candy pieces that did not dissolve.
Pour vodka into a bottle and seal.","url":"https://recipe.bluelayer.org/recipe/21284/red-hot-liqueur"},{"id":"21283","title":"My Amish Friend's Caramel Corn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
sugars, brown
syrups, corn, light
salt, table
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking soda
vanilla extract","directions":"Place the popped popcorn into two shallow greased baking pans.
You may use roasting pans, jelly roll pans, or disposable roasting pans.
Add the peanuts to the popped corn if using.
Set aside.
Preheat the oven to 250 degrees F (120 degrees C).
Combine the brown sugar, corn syrup, margarine and salt in a saucepan.
Bring to a boil over medium heat, stirring enough to blend.
Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
Remove from the heat, and stir in the baking soda and vanilla.
The mixture will be light and foamy.
Immediately pour over the popcorn in the pans, and stir to coat.
Don't worry too much at this point about getting all of the corn coated.
Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes.
Line the counter top with waxed paper.
Dump the corn out onto the waxed paper and separate the pieces.
Allow to cool completely, then store in airtight containers or resealable bags.","url":"https://recipe.bluelayer.org/recipe/21283/my-amish-friends-caramel-corn"},{"id":"21281","title":"White Chocolate Bark","ingredients":"nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
cranberries, dried, sweetened
apricots, dried, sulfured, uncooked","directions":"Preheat the oven to 350 degrees F. Using a pencil, draw an 8 by 10-inch rectangle on a piece of parchment paper placed on a sheet pan.
Turn the parchment paper over so the pencil mark doesn't get into the chocolate.
Place the walnuts in 1 layer on another sheet pan and bake for 8 minutes.
Set aside to cool and then chop roughly into large pieces.
Place 3/4 of the chocolate in a glass bowl and place it in the microwave on high power for 30 seconds.
(Don't trust your microwave timer - time it with your watch.)
Stir with a rubber spatula.
Put it back in the microwave for another 30 seconds and stir again.
Continue to heat and stir every 30 seconds until the chocolate is just melted.
Immediately, add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth.
(If you need to heat it a little more, place it in the microwave for another 15 seconds at a time.)
Pour the melted chocolate onto the parchment paper and spread it lightly into the drawn rectangle.
Sprinkle the top evenly with the cooled walnuts, the cranberries and apricots.
Set aside for at least 2 hours until firm, or refrigerate for 20 minutes.
Cut the bark in 16 pieces and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/21281/white-chocolate-bark"},{"id":"21256","title":"Chinese Steamed Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
spices, pepper, black
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.
Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.
Mix everything to a dough.
Turn it on to a floured work surface and knead it until it is smooth.
Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.
Punch down the dough with the back of your fist to flatten on a floured board.
Sprinkle the baking powder over and knead for a few minutes.
Shape the dough into 24 rolls.
Keep each ball on a wax paper and let it rise for another 30 minutes.
You can place these balls on individual pieces of wax paper so you can use these to place in the steamer too for easier handling.
Bring water in the bottom of a steamer to a boil first.
Then place the rolls in the steamer, leaving a 1-inch gap between them.
Cook in batches if need be.
Cook them for 10-15 minutes, or until they are firm and cooked through.
Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.
Serve them hot.","url":"https://recipe.bluelayer.org/recipe/21256/chinese-steamed-bread"},{"id":"21254","title":"Maple-Oatmeal Scones","ingredients":"currants, zante, dried
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
syrup, maple, canadian","directions":"Preheat oven to 425F.
Coat baking sheet with cooking spray.
Place currants in bowl, and cover with boiling water.
Whisk together flours, oats, baking powder, sugar, and salt in large bowl.
Add butter pieces, and rub into flour mixture with fingers until mixture resembles coarse meal.
Whisk together milk and maple syrup.
Stir into flour mixture just until dough comes together.
Drain currants, and stir into dough.
Transfer dough to well-floured work surface, and knead 2 to 3 times, or until smooth.
Pat into 1-inch-thick square.
Cut 16 scones with 2-inch round cutter, and place on prepared baking sheet.
Bake 15 to 17 minutes, or until light brown on top.","url":"https://recipe.bluelayer.org/recipe/21254/maple-oatmeal-scones"},{"id":"21253","title":"Chocolate-Covered Peanuts","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
oil, corn, peanut, and olive","directions":"Put the pieces of chocolate in an absolutely dry heatproof bowl.
Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth.
In the meantime, stretch a piece of plastic wrap over a dinner plate.
Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate.
Spread the mixture on the plastic-lined plate and chill.
Use a chefs knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart (1 liter) of ice cream as you remove it from the machine.
You can substitute Salt-Roasted Peanuts (page 188) or Pralined Peanuts (page 196) for the roasted peanuts in this recipe.
Chocolate-Covered Peanuts can be stored for several months in an airtight container, refrigerated or at room temperature.","url":"https://recipe.bluelayer.org/recipe/21253/chocolate-covered-peanuts"},{"id":"21251","title":"Kentucky Cream Candy","ingredients":"sugars, granulated
water, bottled, generic
butter, without salt","directions":"Combine all ingredients.
Cook over medium heat but do not stir after mixture starts to boil.
Continue boiling until mixture reaches 265 degrees on a candy thermometer.
Pour on marble slab or cool hard surface.
As edges cool, push toward center once.
When cool enough to handle, pull with buttered hands (Keep hands cool with damp cloth).
Pull and fold over in a half twist.
When pulling is completed, cut into pieces with scissors.
Makes approximately 30 half twists.
Recipe History: an old recipe for cream candy.
Candy is not hard like taffy but has a softer and smoother consistency.
This candy tends to melt in your mouth.","url":"https://recipe.bluelayer.org/recipe/21251/kentucky-cream-candy"},{"id":"21224","title":"Crick-Cracks: Savory Turkish-Style Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
seeds, sesame seeds, whole, dried
spices, poppy seed
spices, fennel seed","directions":"In the mixing bowl fitted for a standing mixer (such as a Kitchen Aid), combine the 1 1/2 cups of the flour, the cornmeal, sugar, 1/2 teaspoon of the salt, and the butter.
Using the paddle attachment of an electric mixer, mix the ingredients on low speed until the butter breaks down into pea-sized pieces.
Pour in the buttermilk and mix again until it is just combined.
The dough will come together quickly and will be a little wet.
Wrap the dough in plastic, pressing it into a flat rectangle about an inch thick.
Chill the dough for 3 hours or overnight.
Divide the dough into quarters.
Lightly flour your rolling-out surface with about 1/4 cup of flour.
Roll out the first quarter into a rectangle, approximately 12 x 15 inches.
Dont worry about making the dough into the perfect size or shape; its most important that it rolls out to be 1/16 inch thick or as thin as you can make it.
Line a heavy baking sheet with parchment paper.
Roll the dough over the rolling pin or fold it in half to pick it up and place it on the lined baking sheet.
Place another sheet of paper on top of the rolled dough and roll out the remaining quarters of dough, layering them on the baking sheet, separated by parchment paper.
This is an easy way to store the dough as it chills.
Chill the rolled-out dough for at least an hour or overnight.
Preheat the oven to 350F.
Place 1 sheet of dough onto each of 4 heavy baking sheets, leaving them on the parchment paper.
Dock the dough by pricking little holes into it with a fork; this keeps the dough from bubbling too much when it bakes and creates a cracker pattern.
Using a ruler and a pizza cutter or knife, cut the dough into 3-inch squares, leaving odd pieces on the ends.
Its easier to leave those pieces to snack on after theyre baked rather than reroll the scraps and repeat the process.
The dough will get tough if rerolled.
In a small mixing bowl, combine the sesame seeds, poppy seeds, nigella seeds, and the remaining teaspoon of salt.
Using a pastry brush, moisten each sheet of cut crackers lightly with water and then sprinkle each evenly with the salted seed mixture.
Place the crackers in the oven and reduce the temperature to 325F.
Bake them for 8 minutes and rotate the pan.
Continue baking the crackers for another 10 to 11 minutes or until lightly browned.
If your oven can only hold two pans at a time, keep the other two chilled while you are baking the first two.
Cool the crick-cracks completely before serving.
Store them in an airtight container for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/21224/crick-cracks-savory-turkish-style-crackers"},{"id":"21219","title":"Baked Hubbard Squash Recipe","ingredients":"water, bottled, generic
water, bottled, generic
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
spices, cinnamon, ground
salt, table","directions":"PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN
CUT SQUASH IN HALF; REMOVE SEEDS.
CUT INTO 4 1/2 Ounce Pcs.
PLACE SQUASH CUT SIDE UP IN PANS.
Add in 1 1/2 C. WATER TO EACH PAN.
COVER PANS.
BAKE 1 HOUR Or possibly Till TENDER.
COMBINE BUTTER Or possibly MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL.
SIMMER ABOUT 5 Min Or possibly Till HEATED THOROUGHLY IN STEAM-JACKETED KETTLE Or possibly STOCK POT.
POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN.
NOTE:
IN STEP 1, 32 LB 8 Ounce FRESH HUBBARD SQUASH A.P.
WILL YIELD 29 LB SQUASH.
NOTE:
IN STEP 1, 34 LB 12 Ounce ACORN SQUASH (40 LB A.P.
)MAY BE USED.
CUT IN HALF, LENGTH-WISE; REMOVE SEEDS.
IN STEP 2, PLACE CUT SIDE UP IN 10 STEAM TABLE PANS.
FOLLOW STEPS 3 THROUGH 6.
EACH PORTION: 1 SQUASH HALF (5 OUNCES).
NOTE:
IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR Or possibly Till TENDER ON HIGH FAN, CLOSED VENT.
NOTE:
OTHER SIZES AND TYPES OF PANS MAY BE USED.
SEE RECIPE
SERVING SIZE: 1 PIECE","url":"https://recipe.bluelayer.org/recipe/21219/baked-hubbard-squash-recipe"},{"id":"21216","title":"Nutty Putty","ingredients":"peanut butter, smooth style, without salt
sugars, powdered
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix first four ingredients together.
Add more powdered sugar if mixture is too sticky.
With clean hands, children can mold and shape into animals, flowers and other objects while they eat it.
Store extra portions in plastic bags in refrigerator or freezer.
Dip into melted chocolate pieces for a tasty snack.","url":"https://recipe.bluelayer.org/recipe/21216/nutty-putty"},{"id":"21215","title":"Mbs Cheese Pie","ingredients":"cheese, parmesan, hard
cheese, blue
cheese, cheddar
salad dressing, ranch dressing, regular","directions":"In 3 separate bowls, place 1 block of cream cheese.
Combine 1 with bleu cheese, 1 with cheddar, and 1 with ranch dressing mix.
Layer each cream cheese mixture in a 9in pie plate as follows: blue mix, cheddar mix, and ranch mix.
Create 6 or 8 \"sections\" on top of pie with toothpicks or mark with a knife.
Of course you may top with anything you want, but we have used the following: Chopped olives, chopped walnuts/pecans, caviar, baby shrimp, chopped scallions, pimento, and crisp crumbled bacon.
Serve at room temperature with crackers.
Cheese part may be made ahead and chilled, top just before serving!","url":"https://recipe.bluelayer.org/recipe/21215/mbs-cheese-pie"},{"id":"21200","title":"Shortbread","ingredients":"sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched","directions":"Preheat oven to 325 degrees F (165 degrees C).
Line a baking sheet with greaseproof (parchment) paper.
Sift the flour and rice flour into a medium mixing bowl.
Add the sugar and mix.
Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together.
Knead into soft dough.
Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan).
Place on baking sheet.
Using a fork, prick top and make tine marks along edge.
Using a table knife, score top with wedge marks.
(This is where it will break when cooled)
Bake 45 minutes or until pale golden in color.
Sprinkle a little superfine sugar over top and cool on baking sheet.
Cut into wedges.
Keeps for weeks in airtight tin.","url":"https://recipe.bluelayer.org/recipe/21200/shortbread"},{"id":"21196","title":"Homemade Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix dry ingredients together.
Add butter and cut into tiny pieces (using a fork works best), add milk and moisten together.
Bake at 450 degrees for 10 minutes.
Variations:.
Add 2 tsp garlic powder and 1 cup shredded cheese.
This addition will be close to Red Lobsters biscuits!
Add 1 tsp dill for a delicious taste.","url":"https://recipe.bluelayer.org/recipe/21196/homemade-biscuits"},{"id":"21193","title":"Vodka-Based Umeshu - Make Umeshu Abroad","ingredients":"plums, raw
sugars, granulated
alcoholic beverage, distilled, vodka, 80 proof","directions":"I used rock sugar bought at a Chinese food specialty shop and 40 proof vodka.
The plums were sold as \"young plums.\"
I found them at a Middle Eastern food grocery.
Boil and dry your container to sterilize.
Another way to sterilize is to put a little water in your container, and boil it for 30 seconds to 1 minute in the microwave.
Rinse the plums well and let sit in water for 2 to 3 hours, then pierce with holes.
If the stem remain, use a toothpick to remove them.
Add plums and rock sugar in layers, and then fill with vodka.
You can drink it after around 3 months, but after about half a year, it will mature and be ready to serve.","url":"https://recipe.bluelayer.org/recipe/21193/vodka-based-umeshu-make-umeshu-abroad"},{"id":"21185","title":"Individual Plum Pies with Vanilla Bean Ice Cream","ingredients":"butter, without salt
plums, raw
sugars, granulated
spices, cinnamon, ground
salt, table
water, bottled, generic
cornstarch
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
lard
water, bottled, generic
ice creams, vanilla","directions":"Preheat the oven to 375 degrees F. In a large saute pan, over medium heat, melt the butter.
Add the plums and saute for 2 minutes.
Stir in the sugar, cinnamon and salt.
Continue to saute for 2 minutes.
Whisk the water and cornstarch together.
Mix well.
Stir the water mixture into the plum mixture.
Bring the liquid to a gentle boil and cook for 2 minutes.
Remove from the heat and cool completely.
In a mixing bowl, combine the flour, salt, and sugar.
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
Add the water, 1 tablespoon at a time, and work it in with your hands, forming a smooth ball of dough.
Divide the dough in half and wrap each ball in plastic wrap.
Refrigerate the dough for 30 minutes.
Remove the dough from the refrigerator and let the dough sit out for 5 minutes before rolling out.
Roll out each dough on a floured surface into a circle about 12 inches in diameter and 1/8-inch thick.
Cut each round of dough out into 6 (6-inch) rounds.
Gently fold 6 circles of dough and unfold each round into a 4-inch individual pie pan.
Pour 3/4 cup of the filling into each pastry shell.
Place the remaining 6-inch rounds over the filling, trimming off the excess.
Crimp the edges of the pie crust, sealing the pie completely.
Place the pies on a baking sheet and bake until golden brown, about 25 minutes.
Remove from the oven and cool for 5 minutes, before serving.
Serve each pie with a scoop of ice cream","url":"https://recipe.bluelayer.org/recipe/21185/individual-plum-pies-with-vanilla-bean-ice-cream"},{"id":"21182","title":"Bulldog Brittle","ingredients":"cookies, graham crackers, plain or honey, lowfat
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
nuts, pecans","directions":"Line a cookie sheet with aluminum foil, 10 1/2 x 15 1/2.
Cover with graham crackers (whole honey graham crackers).
Chop 1 cup pecans and sprinkle evenly over crackers.
In a boiler, melt 1 stick butter and 1 stick of margarine (only this combination will do!
).
Add 1/2 cup sugar, stirring constantly
Boil for exactly 2 minutes.
Pour or spoon over crackers and pecan (I find it better to use a big spoon).
Bake at 350 for approximately 12 minutes.
Cool and break into pieces.
1 box of graham crackers is enough to make 2 batches of brittle.
You can also try it with Oatmeal Crunch Graham Crackers or Chocolate Graham Crackers.","url":"https://recipe.bluelayer.org/recipe/21182/bulldog-brittle"},{"id":"21164","title":"Swedish Crispbread (Knackebrod)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
spices, fennel seed
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in the water (if using dry yeast, follow instructions).
Add salt and fennel/aniseed.
Add rye and enough wheat flour to make a quite firm dough.
Knead vigorously for at least five minutes.
Divide into 16 parts and roll to balls.
Let rise, covered, for 40 minutes.
Heat the oven to maximum heat.
Roll out one piece at a time to a thin circle, 8-10 inches in diameter.
Use plenty of rye flour when rolling.
Make a one-inch hole in the middle.
Prick the surface all over with a fork (in Sweden we have special rolling pins for this purpose).
Bake one at a time on a dry tray in the oven for about 2-4 minutes.
They should get brown, but not too burnt.
Slip them on a stick (e. g. a broom) through the hole in the middle to cool.
Store in a dry place and eat with butter, cheese and/or pickled herring, maybe together with beer and aquavit.","url":"https://recipe.bluelayer.org/recipe/21164/swedish-crispbread-knackebrod"},{"id":"21142","title":"Southern Biscuits with Mayonnaise","ingredients":"milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
salad dressing, mayonnaise, regular
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl mix together the buttermilk, oil, and mayonnaise.
Gradually stir in the flour and mix until all ingredients are combined.
Turn dough out onto a well floured surface.
If dough is sticky knead in a little extra flour.
Pat the dough out to about a 1/2-inch thickness.
Use a biscuit cutter to cut dough into pieces.
Place into an oiled cast iron skillet.
Allow biscuits to rest in the pan for 10 minutes.
Bake in a preheated 425 degree F (220 degrees C) until nicely browned, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/21142/southern-biscuits-with-mayonnaise"},{"id":"21138","title":"Cracker Jack Caramel Corn","ingredients":"corn, sweet, white, raw
oil, corn, peanut, and olive
sugars, brown
syrups, corn, light
butter, without salt
salt, table
leavening agents, baking soda
vanilla extract
salt, table","directions":"In an air popper, pop the kernels according to your machines manual.
My machine only allows you to pop 1/3 cups at a time, so make sure you follow your machines capacity instructions.
You should have almost 4 quarts of popped popcorn using 1/2 cup of kernels.
Dump the popcorn and the Spanish peanuts in a clean tall paper grocery bag.
Preheat oven to 300 degrees F. In a medium sauce pan, combine brown sugar, corn syrup, butter, and salt over medium heat and allow to gently boil for 5 minutes, stirring occasionally.
Turn off heat and stir in baking soda and vanilla.
Carefully and immediately pour caramel sauce into the paper grocery bag and stir the sauce, popcorn, and nuts with a wooden spoon until the sauce is evenly distributed.
Take the popcorn mixture and evenly scatter it between both greased cookie sheets.
Bake for 45 minutes, stirring the popcorn every 15 minutes.
Remove from the oven and sprinkle with sea salt.
Allow to cool and break up the pieces (if desired).
Store in Ziploc bags or airtight containers.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/21138/cracker-jack-caramel-corn"},{"id":"21136","title":"Homemade Pita Bread with Greek Spice Mix","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder
salt, table
spices, pepper, black","directions":"For the bread: Combine the water and yeast in the bowl of an electric mixer fitted with the dough hook.
Let it sit for about 5 minutes, until foamy.
Add the flour, salt, and olive oil and mix on low speed for 1 to 2 minutes, until the flour is fully incorporated.
Increase the mixer speed to medium and mix for 3 to 4 minutes, until the dough forms a smooth ball.
Transfer the dough to a lightly oiled bowl and cover with a clean dish towel.
Let it rise for about 1 1/2 hours, until doubled in volume.
Transfer the dough to a lightly floured work surface and divide into 8 equal pieces.
Roll each piece of dough into a thin 8-inch circle.
Cover the pitas with the dish towel while you work.
Heat a few teaspoons of vegetable oil in a large cast-iron skillet over medium-high heat.
Add one pita to the pan and cook for 1 to 2 minutes per side, until golden brown and charred on both sides.
Remove the cooked pita to a plate.
Repeat with the remaining pitas, adding more oil as needed.
For the spice mix:: Stir together the oregano, garlic, salt, and pepper in a small bowl to combine.
While the pitas are still warm, sprinkle the spice mixture over the tops.","url":"https://recipe.bluelayer.org/recipe/21136/homemade-pita-bread-with-greek-spice-mix"},{"id":"21133","title":"Peanut Butter Pumpkin Shake","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
yogurt, greek, plain, nonfat
peanut butter, smooth style, without salt
pumpkin, raw","directions":"Blend milk, pumpkin puree, Greek yogurt, peanut butter, and pumpkin pie spice together in a blender until smooth.","url":"https://recipe.bluelayer.org/recipe/21133/peanut-butter-pumpkin-shake"},{"id":"21131","title":"Chili Rub Slow Cooker Pulled Pork","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, chili powder
salt, table
spices, pepper, red or cayenne
oil, canola
soup, chicken broth or bouillon, dry","directions":"Line a 9- by 13-inch baking pan with foil and place the pork in the pan.
In a small bowl, combine the chili powder, salt, and cayenne.
Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it).
Set aside.
In a large skillet over medium-high heat, warm the oil.
Add the pork and brown on all sides, 6 to 8 minutes.
Transfer the meat to a slow cooker.
Add the broth to the skillet, scraping up any browned bits.
Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
Transfer the meat to a cutting board and let rest 10 to 15 minutes.
Use two forks to shred meat into bite-sized pieces.
Moisten/season with cooking juices to taste.
Serving Suggestions:This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat.
Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.
Nutrition per serving: Calories: 240; Fat: 11g; Saturated Fat: 3g; Cholesterol: 90mg; Sodium: 540mg; Carbohydrate: 1g; Protein: 32g; Fiber: 1g.","url":"https://recipe.bluelayer.org/recipe/21131/chili-rub-slow-cooker-pulled-pork"},{"id":"21124","title":"Gluten-Free Pie/Tart Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour, sugar, and salt in a bowl; stir.
Stir oil, applesauce, and milk together; add to dry mixture.
Mix until it forms a ball; roll between 2 sheets of waxed paper or press into a greased 9\" pie plate.
Prick with a fork and bake in a preheated 400* oven for 10-15 minutes for a baked pie shell.
Fill before baking if the recipe calls for an unbaked pie shell.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/21124/gluten-free-pie-tart-pastry"},{"id":"21104","title":"Blueberry-Caramel Sauce","ingredients":"sugars, granulated
blueberries, raw
lime juice, raw","directions":"In a medium saucepan over medium-high heat, cook the sugar to a light amber color.
(Check the color by drizzling some onto a white plate.)
Dont worry if the sugar hardens while cooking; simply stir it and continue cooking until it smooths out.
Add the blueberries and 1/2 cup water to the caramel; be careful, as the caramel will bubble and steam a great deal.
Stir the blueberries into the caramel as well as possible (the sauce will harden when the cold blueberries are added, but will loosen up again as the blueberries heat up).
Cover the pan and reduce the heat to low.
Allow the sauce to simmer with the lid on until most of the blueberries have popped and are exuding their juices, about 5 minutes.
Remove the lid and stir the sauce to further dissolve any hardened bits of caramel.
(Dont worry if there are some lumps; they will be strained out.)
Strain the sauce to remove any blueberry skins, seeds, and hard pieces of caramel.
Add the lime juice and return to a saucepan.
Cook further over medium heat until the sauce can be spooned onto a room-temperature plate and keep its shape without being too runny.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/21104/blueberry-caramel-sauce"},{"id":"21102","title":"Homemade Paneer (Panir - Indian Cheese)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat","directions":"Prepare a place for the paneer to drain, placing a colander in the sink and lining it with 4 thicknesses of cheesecloth or a clean linen kitchen towel.
Ina large (at least 3 quart) saucepan, bring the milk to a boil over high heat, stirring almost constantly to prevent it from burning or boiling over.
As soon as the milk comes to the boil, add the yogurt and sir gently.
The milk will soon foam up into soft clouds and then break into thick curds of cheese floating in a thin, faintly greenish liquid called whey.
Remove from the heat and pour the contents of the saucepan into the cheesecloth-lined colander placed in the sink to drain away the whey.
When the cloth is cool enough to handle, bring its corners together and squeeze the cheese into a ball, twisting the top portion of the cloth to force out more liquid and then securing it with a rubber band.
Suspend the cheese from the faucet and let it hang over the sink for about 30 minutes to drain off any remaining whey.
Now press the cheese to make it firm enough to cut.
To do this, place the wrapped lump of cheese on its side in a pie pan or frying pan, and place another pie pan or frying pan of equal or smaller size on top of it, or cover the cheese with a plate.
Balance a weighty object, such as a teapot filled with water, on the pan or plate to compress the cheese.
As you can see in the photos, I put the wrapped cheese in a bowl, placed a smaller bowl on top of that and a large, full bottle of wine into that bowl.
Press for 30 minutes more.
Carefully unwrap the pressed cheese, cut into 1/2-inch cubes, transfer it to a container and seal tight.
Refrigerate until needed.
The paneer will keep 3 to 4 days in the refrigerator and several months in the freezer.","url":"https://recipe.bluelayer.org/recipe/21102/homemade-paneer-panir-indian-cheese"},{"id":"21086","title":"Puffy Pita Pockets for Persnickety People","ingredients":"water, bottled, generic
oil, olive, salad or cooking
lemon juice, raw
sugars, granulated
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Place all of the ingredients into the pan of your bread machine, making sure the salt and yeast aren't touching; program the machine for Manual or Dough, and press Start.
About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple.
Place a pizza stone on a rack in the bottom of your oven and preheat to 500 degrees F.
Turn the dough onto a lightly oiled work surface and divide it into 8 pieces; set aside on a separate plate and cover with a towel.
Sprinkle your work surface with a little bit of the white whole wheat flour, place one of your 8 balls of dough on the floured surface, and sprinkle the top of the ball with a little bit of flour too.
Roll it out into a 6-inch circle and set it aside to rest for 15 minutes.
Repeat for the remaining balls of dough.
Once 15 minutes have passed (probably about the time you finish rolling out all the dough), place the first circle you rolled out on the hot pizza stone in the hot oven; you should not need to grease the stone-- just be sure you've got some loose flour grains on the bottom of the dough (kind of like using corn meal when you bake a pizza).
Bake the pita for 5 minutes; it should puff up like a balloon and have golden brown spots; If it hasn't puffed up, wait a minute or so longer; If it still hasn't puffed, your oven isn't hot enough; raise the heat for the next batch.
Remove the pita from the oven, wrap it in a clean damp dish towel (this keeps them soft) for a couple of minutes before moving to a wire rack to cool completely; Repeat with the remaining dough, making sure that the oven temperature returns to 500 degrees F before placing a new circle on the stone.
Store cooled pitas in an airtight container or plastic bag; if freezing, wrap pitas individually in foil and then place multiple foil packs in a freezer bag; You can reheat in the foil in your oven, or remove the foil and place frozen pita in your toaster.","url":"https://recipe.bluelayer.org/recipe/21086/puffy-pita-pockets-for-persnickety-people"},{"id":"21083","title":"Chewy Cherry Almond Bark","ingredients":"candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
nuts, almonds
cherries, sweet, raw","directions":"In a small saucepan on low to medium heat, melt the chocolate with 1 tablespoon of the milk.
Continue to add milk to the chocolate, 1 tablespoon at a time, until fully melted.
The chocolate should have a smooth consistency.
Add the remaining ingredients and mix well.
Pour onto a cookie sheet lined with parchment paper or into a parchment lined 8x8 inch pan.
Smooth the melted mixture to a desired thickness and smoothness.
Let cool in your refrigerator for approximately 30 minutes or until solid.
Break into pieces and serve!","url":"https://recipe.bluelayer.org/recipe/21083/chewy-cherry-almond-bark"},{"id":"21078","title":"Vegan Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
beverages, almond milk, unsweetened, shelf stable","directions":"Whisk together the flour, baking powder, and salt.
Add the oil and milk and lightly knead the dough in the bowl for a few minutes, until the dough comes together.
The dough shouldnt be sticky or dry.
Cover the bowl with plastic wrap and let it rest for 30 minutes.
Slice the dough ball into 6 equal pieces.
Cover with plastic wrap and let it rest again for 15 minutes.
(The resting period is vital to the recipe, the dough will be too elastic and will not roll out if it has not properly rested.)
Flour your work surface and roll each ball out into 6-8 inch diameter circles.
The exact shape only matters if youre using these for tacos, otherwise I actually prefer a more organic shape.
You can use your hands to stretch them a little bit if they are giving you trouble.
If you want to use them as a pizza crust, make sure they are a bit thicker on the edges.
Preheat a cast iron skillet over medium-high heat.
Make sure your pan is hot before you start cooking.
Carefully place the tortillas, 1 at a time, in the dry skillet.
Cook for 30-60 seconds on each side, or until they start to brown and blister in some spots.
Remove from the pan and keep warm while you cook the rest of the tortillas.
Store any leftovers in a plastic bag and reheat in a dry skillet until they are warm.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/21078/vegan-flour-tortillas"},{"id":"21069","title":"Grilled Parmesan Broccoli","ingredients":"broccoli, raw
lemon juice, raw
oil, olive, salad or cooking
salt, table
spices, pepper, black
cheese, parmesan, hard","directions":"Place broccoli in large bowl.
Combine next four ingredients, drizzle over broccoli, and toss to coat; let stand for half an hour.
Spray grill rack before preparing grill for indirect heat.
Toss broccoli again and drain marinade; place Parmesan in large ziploc bag and shake broccoli, a few pieces at a time, with the cheese to coat.
Grill broccoli, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender.","url":"https://recipe.bluelayer.org/recipe/21069/grilled-parmesan-broccoli"},{"id":"21064","title":"Pineapple and Mango Salsa","ingredients":"pineapple, raw, all varieties
mango nectar, canned
fresh red onions,
spices, coriander seed","directions":"Dice the pineapple and mango into small pieces.
Chop the red onion into very small pieces (this is going on chips now!).
Chop the cilantro very fine and add to the mix.
Place all ingredients in a pretty bowl and enjoy!","url":"https://recipe.bluelayer.org/recipe/21064/pineapple-and-mango-salsa"},{"id":"21053","title":"Croatian Turkey Soup With Sour Cream and Dill (Ajngemahtes)","ingredients":"ground turkey, raw
ground turkey, raw
ground turkey, raw
ground turkey, raw
carrots, raw
tomatoes, red, ripe, raw, year round average
onions, raw
parsley, fresh
celery, raw
peas, green, frozen, unprepared
kale, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
lard
dill weed, fresh
cream, sour, cultured
water, bottled, generic","directions":"Put cold water in a pot (appropriate large pot).
Rind carrots, onion, parsley, celery and put all other ingredients into water.
Boil and after it boils reduce heat and cook for 3 to 4 hours.
In the meantime, cook green peas until almost done and put aside.
Take another pot and melt lard and put flour in it and fry until it become slightly brown (brownish).
Add just a little soup in it and mix hard until it become creamy; than add filtered soup.
Cut carrots into small cubes; add green peas and turkey meat (including livers, hearts, and stomach of course cut them into small pieces).
Cook for more 30 minutes on low fire.
You can also add noodles if you like.
Before serving add sour cream and freshly minced dill and serve.","url":"https://recipe.bluelayer.org/recipe/21053/croatian-turkey-soup-with-sour-cream-and-dill-ajngemahtes"},{"id":"21044","title":"Emeril's Corn Tortillas","ingredients":"corn, sweet, white, raw
salt, table
lard
water, bottled, generic","directions":"In a mixing bowl, combine the flour, salt, and lard.
Mix well.
Stir in the water.
**The dough should be slightly wet.
Form the dough into a smooth ball.
Divide the dough into 12 pieces.
Place a little water on the hands and form the dough into small balls.
Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches).
Using your hands, flatten the dough and form into a flat circle.
Place a piece of plastic wrap over the circle.
Using a rolling pin, roll the dough out into a 6 1/2 to 7 inch circle and 1/8 inch thick.
In a medium non-stick skillet, over medium heat, brown the tortillas for 1 to 2 minutes on each side.
Remove and place between two sheets of parchment paper.
Repeat the above process with the remaining dough.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/21044/emerils-corn-tortillas"},{"id":"21033","title":"100% Whole Grain Bread With Biga/Soaker","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
butter, without salt
honey","directions":".Mix the biga ingredients, cover and let rest for 1 hour at room temperature.
Then, refrigerate for 3 to 18 hours.
Mix the soaker, cover and rest for 4 to 19 hours.
To make the bread, warm the biga at room temperature or in low heat (<100F) until room temperature.
Spread the biga on a floured counter and layer the soaker over that.
Cut dough into 12 pieces and add to mixing bowl.
Add the remaining ingredients and mix and knead for 7 - 8 minutes.
Rest for 5 minutes and knead for 1 to 2 more minutes until a moderate windowpane is achieved.
Do a stretch and fold.
On a lightly floured counter, stretch the dough into a rectangle and fold it like a letter going into an envelope.
Turn 90 deg and fold again.
Invert and place in an oiled bowl or straight sided clear container.
Rest for 20 minutes and do another stretch and fold and return to container.
After the dough has risen to one and a half times it's original volume (30 to 45 more minutes), turn out onto a floured counter.
Shape into loaves and pan.
Let rise, covered with oiled plastic, for 45 minutes or so or until loaves are risen to 150% of their volume.
Bake in preheated 375F oven until 190-200F internally, about 35-40 minutes.
Cool on rack before slicing.","url":"https://recipe.bluelayer.org/recipe/21033/100-whole-grain-bread-with-biga-soaker"},{"id":"21023","title":"French Chocolate Bark","ingredients":"candies, semisweet chocolate
pascha, organic bitter-sweet dark chocolate chips,
nuts, cashew nuts, raw
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened","directions":"Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
(Or if you wish, microwave for 1 minute, stir, then microwave 30 more seconds.
Stir till smooth.
).
Meanwhile, line a sheet pan with parchment paper.
Using a ruler and a pencil, draw a 9 x 10-inch rectangle on the paper.
Turn the paper facedown on the baking sheet.
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline.
Sprinkle the cashews, apricots and cranberries over the chocolate.
Press down lightly to set them into the chocolate.Set aside for 2 hours until firm.
Cut the bark in 1 x 3-inch pieces and serve at room temperature.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/21023/french-chocolate-bark"},{"id":"21010","title":"The Perfect Buttermilk Biscuits","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Place shortening in small plastic food bag.
Flatten shortening between plastic sheets so it is thin and return to freezer.
This allows shortening to become hard enough to break, into tiny pieces when added to dry ingredients.
Tear 2 pieces wax paper about 15 inches long and place on counter, Sift flour, baking powder, baking soda, sugar and salt onto wax paper.
Place empty sifter on top of bare sheet of wax paper, lift sheet of wax paper holding sifted dry ingredients by sides and pour through sifter, sifting onto bare wax paper.
Sift back and forth 3 times, then sift once more into large mixing bowl.
Remove shortening from freezer.
Cut into small bits, about 1/4 inch square.
Drop shortening bits into bowl of dry ingredients and, using fingertips, lightly rub shortening and flour together, occasionally tossing flour mixture so you touch all particles of shortening with flour.
When mixture has bits of flour-covered shortening throughout, begin adding buttermilk.
Using fork, add buttermilk, lightly stirring to mix with dry ingredients.
Cover board or surface with dusting of flour.
Gather sticky mass of dough and place on floured surface.
Dust hands with flour and gently knead dough, adding enough flour only to make dough manageable.
Pat dough with hands or roll with floured rolling pin into round 1/2-inch thick.
Using 2-inch cutter, cut out biscuits and place touching each other in 3 rows, in center of greased baking sheet, or in cake pans.
Place on middle rack of 425 degrees oven and bake 12 minutes, or until lightly golden.
Remove from oven and serve hot or warm.","url":"https://recipe.bluelayer.org/recipe/21010/the-perfect-buttermilk-biscuits"},{"id":"21002","title":"Easy Natural Leaven Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
water, bottled, generic
salt, table
butter, without salt","directions":"Please refer tofor kneading and 1st rising instructions.
When the dough has doubled in volume, push it down gently with your fist.
Take the dough out of the bowl.
Roughly, divide in half.
If you want to weigh the dough properly, put a piece of canvas cloth or a clean kitchen towel on your scale to prevent the dough from sticking to it.
Divide the dough into 2 pieces.
Cover the dough with an bowl, and leave to rest for 20 minutes.
If you only have small bowls, use two of them or cover the dough with a tightly wrung out moistened kitchen towel.
Round off each piece of dough while deflating it gently.
Put the dough seam sides down in a buttered bread pan.
If you fold and roll the dough you may damage it.
Cover the bread pan tightly with plastic wrap.
Put into a large plastic bag with a cup full of water, and leave for the 2nd rising.
When the dough has risen so that it's almost touching the plastic, start preheating the oven to 190C.
Remove the plastic from the pan, butter the underside of the lid and put the lid on.
When the bread has finished baking, tap the pan several times, and take the loaf out.
Done.
Slice, and use for sandwiches, toast, and so on.","url":"https://recipe.bluelayer.org/recipe/21002/easy-natural-leaven-loaf"},{"id":"20998","title":"Summer Pudding","ingredients":"strawberries, raw
sugars, granulated
lemon juice, raw
salt, table
blackberries, raw
raspberries, raw
wheat flours, bread, unenriched
cream, whipped, cream topping, pressurized","directions":"Spray an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan with nonstick spray.
Line the sprayed pan with plastic wrap, making sure to press it into the corners and allowing a 1 1/2\" overhang on all sides.
In a heavy, nonreactive saucepan, combine strawberries, sugar, lemon juice and salt over medium-low heat and cook, stirring occasionally, until the strawberries begin to give up some of their juice, about 10 minutes.
Add the blackberries and raspberries and continue cooking until all the berries are soft and have broken apart, forming a sauce, about 10 minutes.
Remove from heat and let cool to warm.
Trim the crusts from the brioche and cut the loaf into 32 slices.
Each slice should be 1/4\" thick.
Spread 1/2c of the berry sauce into the bottom of the prepared pan.
One piece at a time, dip the brioche into the sauce in the saucepan, saturating it.
Place the berry-soaked brioche pieces in the pan, forming a single layer & snug fit.
Spread 1/2c of the berry sauce on top of the brioche.
Repeat the layering, starting with the berry-soaked brioche, until the pan is full, ending with the berry sauce.
Cover with the plastic wrap overhanging the sides & place the loaf pan on a baking sheet.
Place another pan just big enough to fit inside the loaf pan & weigh down with a heavy can or similar.
Refrigerate at least 6 hours.
To unmold pudding, remove the weight & second pan, fold back the plastic wrap, and invert the loaf pan onto a cutting board.
Lift off the pan and carefully peel off the plastic.
Cut the loaf into 8 slices & place on individual plates.
Top with whipped cream.","url":"https://recipe.bluelayer.org/recipe/20998/summer-pudding"},{"id":"20994","title":"Espresso Tuile","ingredients":"salt, table
sugars, brown
syrups, corn, light
wheat flour, white, all-purpose, unenriched
butter, without salt
vanilla extract
beans, snap, green, raw
nuts, pecans","directions":"Preheat oven to 350 degrees F.
Combine salt, brown sugar and corn syrup in a standing mixer bowl with paddle attachment.
Add flour, butter and vanilla extract and mix well.
Add espresso beans and pecans
Place the batter in heaping tablespoons on non-stick baking sheet, 3 cookies at a time.
Bake for 8 to 10 minutes, watching carefully.
Crumble 3 pieces of parchment paper and set on a dry work surface
Remove cookie sheet from the oven.
Peel the cookies off, one at a time, from the sheet.
Drape over 3 pieces of crumpled shaped parchment paper.
Timing here is important.
If cookies become too hard before draping, place in oven to soften.
Cookies, if too soft, will tear, and if too hard, will crack when removing from the cookie sheet.","url":"https://recipe.bluelayer.org/recipe/20994/espresso-tuile"},{"id":"20991","title":"Cracker Barrel Baby Carrots","ingredients":"carrots, raw
salt, table
sugars, granulated
butter, without salt","directions":"Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots.
Cover carrots and bring to a boil over medium heat.
Turn heat to low and simmer about 30 minutes til tender when pierced with a fork.
When carrots are tender pour off half to three fourths of the water.
Stir in the rest of the ingredients.","url":"https://recipe.bluelayer.org/recipe/20991/cracker-barrel-baby-carrots"},{"id":"20984","title":"Handmade Shortbread","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat oven to 250F.
Cut the butter into 1 cubes and combine the dry ingredients in a large mixing bowl.
Add the butter cubes slowly to the dry ingredients, and using two knives in a scissors fashion (or a pastry blender) cut the butter into the dry ingredients.
Once both small and large crumbs have formed, use your hands to begin to knead and form the dough.
After the dough is formed, press it out into a greased 7-inch or 8-inch square pan.
Smooth it evenly into the pan and then use a butter knife to score the dough lightly in 2-inch squares.
Next use a fork to make two sets of holes in each 2-inch square.
Bake for 45-50 minutes, or until the edges are a pale golden color.
Do not overcook or brown.
Once done, remove from the oven and immediately re-cut the scoring lines.
Serve on its own, or our personal preference with vanilla ice cream and blueberry sauce.
Recipe adapted from Lobster Rolls & Blueberry Pie by Rebecca Charles and Deborah DiClementi.","url":"https://recipe.bluelayer.org/recipe/20984/handmade-shortbread"},{"id":"20973","title":"Vanilla Wafer Crust","ingredients":"cookies, vanilla wafers, lower fat
butter, without salt","directions":"Combine wafer crumbs and butter or margarine together thoroughly.
Press into 9 inch pie plate.
Chill until set.","url":"https://recipe.bluelayer.org/recipe/20973/vanilla-wafer-crust"},{"id":"20972","title":"The Simplest Peanut Butter Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Melt white chocolate chips in a double-boiler, or by whatever method you prefer for melting chocolate.
To do the double-boiler method without a real double-boiler, simply work with a mixing bowl above simmering water on stovetop.
Find a small mixing bowl that balances well over a saucepan, so that the bottom of the bowl sits slightly down into the saucepan.
Put some water in the saucepan, making sure it is not full enough to touch the bottom of the bowl.
Put the saucepan on stovetop burner and bring the water to a simmer.
Put white chocolate chips in the mixing bowl, above the saucepan of water.
Stir them as they melt, until all lumps are gone.
Add peanut butter to the mixing bowl.
Stir well so that the peanut butter and white chocolate are thoroughly incorporated.
Pour into a small pan.
Let cool and harden several hours or overnight if possible, then cut into pieces.","url":"https://recipe.bluelayer.org/recipe/20972/the-simplest-peanut-butter-fudge"},{"id":"20944","title":"Whole-Wheat Sourdough Starter *","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well.
Cover with plastic wrap and pierce with fork to release gases.
Place in a warm, draft-free location at an even 85F for 18 to 24 hrs; stir several times daily.
Refrigerate until ready to use.
If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor.
Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times.
To replenish, always use whole wheat flour.","url":"https://recipe.bluelayer.org/recipe/20944/whole-wheat-sourdough-starter"},{"id":"20925","title":"Cranberry Noels","ingredients":"butter, without salt
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
cranberries, dried, sweetened
nuts, pecans","directions":"In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.
Add milk and vanilla.
Beat until just combined.
With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.
Turn dough out onto a clean work surface, and divide into 2 equal pieces.
Shape each piece into an 8-inch log, about 2 inches in diameter.
Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
Preheat oven to 375 degrees.
Using a sharp knife, cut logs into 1/4-inch-thick slices.
Transfer to parchment-lined baking sheets, about 1 1/2 inches apart.
Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through.
Remove from oven, and transfer cookies to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/20925/cranberry-noels"},{"id":"20913","title":"Chocolate Satin Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
sugars, powdered
butter, without salt
vanilla extract","directions":"Break chocolate into 2 pieces.
Bring milk or heavy cream to a boil in a small saucepan.
Remove from heat.
Now add the chocolate pieces without stirring.
Cover and set aside for 10mins.
Scrape into a food processor or blender.
Add sugar, butter and vanilla essence.
Process until the mixture is perfectly smooth.
Transfer to a bowl.
If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency.
This keeps refrigerated for upto 1 week if made with cream, or about 3 weeks if made with evaporated milk, or freeze for upto 6 months.
Soften before using.","url":"https://recipe.bluelayer.org/recipe/20913/chocolate-satin-frosting"},{"id":"20912","title":"Mashed Red Potatoes With Horseradish","ingredients":"potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
horseradish, prepared
salt, table","directions":"In saucepan, cover the potatoes with salted water.
Bring to a boil; reduce heat to a simmer.
Cook until tender when pierced with tip of pairing knife, about 25 minutes.
In a small saucepan, bring milk to a simmer.
Mash the potatoes with the butter, horseradish, hot milk and salt.
(If too thin, cook over medium, stirring until thickened.
).","url":"https://recipe.bluelayer.org/recipe/20912/mashed-red-potatoes-with-horseradish"},{"id":"20910","title":"Almond Pastry Fingers Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
nuts, almonds
spices, cinnamon, ground
oil, olive, salad or cooking
salt, table
water, bottled, generic
sugars, granulated
water, bottled, generic","directions":"Cut shortening into flour; add in salt and water to consistency of soft dough.
Roll dough very thin; cut into strips about 4 inches by 3 inches.
Place on each strip 1/2 to 1 tsp.
filling.
Roll lengthwise to make finger strips.
Use fork to seal finger strips.
Fry in vegetable oil and drain on absorbent paper.
Dip in cold syrup while warm.
Don't cover, so they will stay crisp.
Thaktila can be frzn uncooked or possibly cooked, as needed.
Leftover syrup does not spoil and may be kept in refrigerator in airtight jar.
Makes 100-120pieces.","url":"https://recipe.bluelayer.org/recipe/20910/almond-pastry-fingers-recipe"},{"id":"20894","title":"Lechon Special","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
oil, olive, salad or cooking
onions, raw
tomatoes, red, ripe, raw, year round average
sauce, fish, ready-to-serve
salt, table
onions, spring or scallions (includes tops and bulb), raw","directions":"Start by putting the pork belly in a large pot covered with water.
Boil over high heat until it is fork tender, 1 hour 30 minutes.
Next, place the pork in a strainer and drain to remove all of the water, 30 minutes.
In a deep fryer, add the oil and preheat to medium-high heat.
Fry the pork until golden brown, 30 to 45 minutes.
(The thicker the slab of belly, the longer it will take to fry.)
Remove and drain.
Chop the pork belly into 1-centimeter-square pieces.
In a medium mixing bowl, add the pork belly, onions, tomatoes, fish sauce and salt, and toss all together.
Plate and add green onion for garnish before serving.","url":"https://recipe.bluelayer.org/recipe/20894/lechon-special"},{"id":"20893","title":"Cheesy Pizza Scrolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
milk, buttermilk, fluid, cultured, lowfat
tomato sauce, canned, no salt added
spices, oregano, dried
cheese, cheddar
spinach, raw","directions":"Preheat oven to 390 degrees.
In a large bowl, sift together the flour, baking powder, sugar, and salt.
Make a well in the center of the flour mixture and place the buttermilk in the well; mix to form a soft dough.
Turn dough onto a floured surface and knead until smooth.
Roll out to a 12 square.
Place the tomato sauce and oregano in a bowl and mix to combine.
Spread the tomato sauce mixture over the dough and sprinkle with spinach and cheese.
Roll to enclose the filling.
Slice the roll into 9 to 10 pieces and place side-by-side in a lightly greased 8x8 pan lined with parchment paper.
You can sprinkle with additional cheese if you like.
Bake the scrolls for 25-30 minutes or until golden.
Serve warm with a side of tomato sauce.","url":"https://recipe.bluelayer.org/recipe/20893/cheesy-pizza-scrolls"},{"id":"20886","title":"Whole Wheat Bread Loaf","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
honey
salt, table","directions":"Add yeast to warm water, stir well and leave to rest for about 5 minutes.
In a large mixing bowl, add about half of the flour.
Make a well in the centre and pour in the yeast mixture.
Start bringing the flour into the centre with a fork and stir until you have a batter-like consistency.
Cover and let rest for about 10 minutes.
After 10 minutes, add oil, honey and salt and stir to combine.
Add remaining flour and work it in with a wooden spoon until you have a dough-like consistency.
Turn dough out on a floured surface.
At the moment, the dough will be quick sticky.
You will have to use a little extra flour for your work surface and for kneading.
Start kneading dough, turning and kneading as you go.
Add little bits of flour every time you notice it is sticking to the work surface.
Continue this process until dough is quite elastic and bounces back when touched.
This will take up to 10 minutes.
Once it has reached this consistency, form it into a ball and place it into a large bowl.
Cover with a damp tea towel and put it in a warm place to rise.
Leave the dough until it has about doubled in size.
This will take anywhere between 3060 minutes.
It will depend on how warm your space is.
While dough is rising, get two bread loaf pans ready.
Grease bread pans and line with parchment paper.
Grease parchment paper as well.
Set aside.
When dough has risen, punch it down and turn it out into two equal parts.
I like to then divide each piece into 3 small little oval loaves and put 3 in a pan.
You can just as easily keep each one in one large loaf.
Cover and put them back in a warm place to rise.
Again, you are looking for them to double in size.
Remember that the size you see when it has finished rising will be the the actual size of your loaf when it has finished baking.
The second rise will probably be 3040 minutes.
Bake bread in preheated 350 degrees F oven for about 3035 minutes.
It should be golden in colour and quite a tough crust to touch.
Turn bread out on a baking rack and remove parchment paper.
You can cut into this bread straight away.
Delicious!
Note: You will need a little extra flour for kneading your dough.","url":"https://recipe.bluelayer.org/recipe/20886/whole-wheat-bread-loaf"},{"id":"20885","title":"Whole Wheat Olive Oil Pie Crust","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
vinegar, distilled","directions":"Place olive oil in the freezer until it solidifies and is of a consistency similar to thick honey.
(I checked it every 30 minutes or so.
I'm not sure how long it took.
Probably 3 or 4 hours.
).
Once the olive oil solidifies place flour, salt and baking powder into a food processor and pulse a few times to mix.
Add remaining ingredients and pulse until a dough ball forms.
Place ball in an air tight container or plastic wrap and put in the fridge for an hour or so to chill.
(I left it overnight).
Roll ball out until 1/8 inch thick and put into a pie plate.
Use as you would a regular pie crust.
I prebaked it before adding the quiche filling.","url":"https://recipe.bluelayer.org/recipe/20885/whole-wheat-olive-oil-pie-crust"},{"id":"20883","title":"Fat Free Flour Tortilla","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
salad dressing, mayonnaise, regular
water, bottled, generic","directions":"In large bowl, combine flour, baking powder, and salt.
Stir well.
Add fat-free mayonnaise and use pastry blender (or fork) and blend until flour mixture appears to be coarse throughout.
Add hot water and stir well.
Knead in extra flour.
Cover and allow to stand for 10 minutes.
Set iron griddle over medium to medium-high heat.
Tear off a piece of dough, roll into a ball (approximately 2 1/2-inches).
On well-floured board, roll dough out into a circular flat form as thin as possible (less than 1/8-inch thickness) approximately 6 inches in diameter.
Add more flour if dough is sticky.
Place tortilla on heated griddle and allow it to bubble slightly.
Heat for approximately 1-2 minutes.
Flip tortilla and brown other side approximately 1 minute longer.
If tortilla has browned in variable spots and does not have a dough-like texture, then it is done.","url":"https://recipe.bluelayer.org/recipe/20883/fat-free-flour-tortilla"},{"id":"20882","title":"Meat Pie Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Place the flour and salt in a large bowl and, using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse pebbles.
Using a fork, stir in the water until the dough pulls together, adding additional ice water by the teaspoonful if necessary.
Use your hands to knead the dough for a few minutes until its smooth and evenly blended.
Roll the dough into a rectangle and fold it over itself three times like a letter.
Repeat this process four times, reshape the dough to a rectangle, and refrigerate until firm, at least 15 minutes.","url":"https://recipe.bluelayer.org/recipe/20882/meat-pie-dough-recipe"},{"id":"20864","title":"Super Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
sugars, powdered
nuts, walnuts, english","directions":"In a double boiler melt chocolate chips with the condensed milk.
Stir while chocolate is melting to combine.
Let cool for 10 minutes off heat.
With mixer on medium speed, beat chocolate mixture, slowly adding in sifted icing sugar.
Add nuts if you desire.
Pour mixture into a parchment lined pan.
I used a 4x9 loaf pan to make thick pieces of fudge.
Chill for at least 1 hour, remove from pan, slice and serve.
Other flavours to try : Use white chocolate chips and almonds,.
:peanut butter chips and peanuts.
:mint chocolate chips(1 cup) and regular chocolate chips (1cup) and crushed hand mint candy.","url":"https://recipe.bluelayer.org/recipe/20864/super-fudge"},{"id":"20863","title":"Chocolate Shortbread","ingredients":"butter, without salt
cocoa, dry powder, unsweetened
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Cream the butter until it is light.
Cream in the powdered sugar, cocoa and the vanilla Now work in the flour.
Knead the dough on an unfloured board until nice and smooth.
Spray the shortbread pan very lightly with non stick cooking spray.
Firmly press the dough into the shortbread pan.
Prick the entire surface wit h a fork.
Bake the in the pan at 325 degrees for about 30 to 35 min, don't let the edges get too dark.
Let the shortbread cool in it's pan, for about 10 minutes.
Loosen the edges with a knife and flip the pan over onto a wooden cutting board.
If the shortbread does not come right out, tap one edge of the pan.
Cut into serving pieces while it's still warm.","url":"https://recipe.bluelayer.org/recipe/20863/chocolate-shortbread"},{"id":"20835","title":"Cocoaed Strawberries","ingredients":"strawberries, raw
cocoa, dry powder, unsweetened
honey","directions":"Rinse strawberries in cold water.
Cut off tops, and then slice in half.
Place in a glass pie dish, and lightly drizzle with honey.
Dust with cocoa powder.
Enjoy!
Great with Wholesome Herb Paneed Chicken Breast.","url":"https://recipe.bluelayer.org/recipe/20835/cocoaed-strawberries"},{"id":"20827","title":"Sanders Hot Fudge Sauce","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
ice creams, vanilla
vanilla extract","directions":"Place milk and caramels in a double bloiler, heat over medium heat and stir continuously until a hot smooth cream is formed.
Remove from the heat.
Chop the chocolate into uniform small pieces and add to the above hot cream.
Stir continuously until the chocolate is completely melted and incorporated into the hot cream.
Mix in the vanilla ice cream and vanilla extract and stir until completely melted and thoroughly combined.
Serve immediately over your favorite ice cream.
Store any leftovers in a covered container in the refrigerator.
Reheat in the microwave at 30-second intervals, stirring between heating times, until desired temperature is reached.","url":"https://recipe.bluelayer.org/recipe/20827/sanders-hot-fudge-sauce"},{"id":"20825","title":"Spicy Marinated Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
sauce, worcestershire
water, bottled, generic
oil, olive, salad or cooking
spices, pepper, red or cayenne
spices, garlic powder
spices, onion powder
spices, pepper, black","directions":"Press as much water as possible out of the tofu.
Slice the tofu crosswise into 1/2\" to 3/4\" pieces or about 8 pieces.
Combine all remaining ingredients in an 8 inch square baking dish and stir well.
Place the tofu slices in the marinade.
If the liquid does not completely cover the tofu, turn the pieces carefully at least once to make sure it is thoroughly coated.
Refrigerate for 30 minutes to 1 hour.
TO GRILL: Remove the tofu from the marinade and cook on a medium-hot grill, basting occasionally with the marinade.
The tofu is done when it is golden brown, about 6-8 minutes per side.
Rotate the tofu 45 degrees every 3 minutes to create crosshatch grill marks.
TO BROIL: Remove the tofu from the marinade and place in a lightly oiled dish.
Broil until the top is golden, about 5 to 7 minutes per side.","url":"https://recipe.bluelayer.org/recipe/20825/spicy-marinated-tofu"},{"id":"20812","title":"Chicken With Honey-Mustard Crumb Coating","ingredients":"mustard, prepared, yellow
honey
lemon juice, raw
spices, oregano, dried
spices, cloves, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
delallo, italian seasoned breadcrumbs,
oil, olive, salad or cooking","directions":"Whisk together mustard, honey, lemon juice, oregano and cloves in shallow pie plate.
Dip chicken in mustard mixture to coat.
Dip in bread crumbs to coat.
Place on wire rack that has been sprayed with nonstick cooking spray.
Refrigerate for 1 hour.
Preheat oven to 400 degrees.
Line baking sheet with aluminum foil.
Spray with nonstick cooking spray.
Lay chicken pieces on baking sheet.
Drizzle chicken with oil.
Bake in 400 degree oven for 25 minutes or until crisp and cooked through.
Serve with additional sauce if desired.","url":"https://recipe.bluelayer.org/recipe/20812/chicken-with-honey-mustard-crumb-coating"},{"id":"20806","title":"Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Place flour in a food processor with steel blade.
Add salt and yeast, process for 5 seconds.
While processor is running, add olive oil and water through the feed tube.
Process about 30 seconds and remove cover.
Dough should be barely sticky and in a ball, add water 1 tablespoon at a time if too dry, and process for 5-10 seconds.
If dough is too wet, add a tablespoon of flour and process for a couple of seconds.
Place dough on lightly floured surface and and knead by hand for about 1 minute by hand.
Lightly oil a large bowl and put the dough in it.
Cover and let it rise until doubled, about 2 hours.
Punch dough and divide it into 6-12 pieces.
Keep lightly floured and covered.
Preheat oven to 500F, use baking stones, or place a baking sheet on each rack.
Flatten each ball on a lightly floured surface and roll into a 6-8 inch circle.
Lightly flour each circle as finished, cover, but do not stack.
Starting with the first circles rolled, Place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes).
If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.","url":"https://recipe.bluelayer.org/recipe/20806/pita-bread"},{"id":"20803","title":"Barry Maiden's Butter/Shortening Piecrust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Put the flour, sugar, and salt in a bowl and put them in the freezer for 10 minutes.
Put the flour, sugar, salt, butter, and shortening in the workbowl of a food processor fitted with a metal blade.
Pulse to cut the fat into small pieces, some the size of peas and some smaller.
With the machine running, slowly pour the water through the feed tube.
The dough should begin to come together into a ball; when it does, turn off the machine immediately.
Do not let it form a complete ball.
Turn the dough out onto a floured work surface and gently shape it into two disks about 1 1/2 inches thick.
Wrap the dough in plastic wrap and refrigerate it for 30 minutes to 1 hour.
Take the dough out for the refrigerator and let it sit for 10 minutes.
On a floured surface, roll out 1 of the dough disks into a circle 1/4-inch thick and 10 inches wide.
Carefully transfer it into a 9-inch pie plate.
Press the dough gently into the pan and trim away any excess dough, leaving about 1/2 inch beyond the edge of the pie pan.
Fold the edges up and over, and then crimp the edges decoratively.
Or press the back of a fork into the pastry rim, working around the pie to make a flat edge marked with the tines of the fork.
If not filling the crust soon, refrigerate it until needed.
To make the crust in advance, wrap it well in plastic and refrigerate it for up to 3 days or freeze it for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/20803/barry-maidens-butter-shortening-piecrust"},{"id":"20801","title":"Bite-Sized Potatoes","ingredients":"potatoes, raw, skin
butter, without salt
spices, garlic powder","directions":"Peel potato.
Cut potato into 1/2-inch cube pieces (I like to cut it into little triangles, but that's just me!
).
Grease frying pan with butter.
Set stovetop to medium heat.
Add minced garlic.
Add potato bites.
Stir occasionally.
Cook until potatoes are soft and garlic is slightly browned (Cooking times will vary, I usually cook 20-30 minutes).","url":"https://recipe.bluelayer.org/recipe/20801/bite-sized-potatoes"},{"id":"20799","title":"Microwave Crunchy Peanut Butter","ingredients":"oil, corn, peanut, and olive
oil, olive, salad or cooking
salt, table","directions":"Remove husks, if any, by spreading peanuts evenly over carousel plate.
Cook on HIGH for 2-3 minutes or until husks rub off easily.
Discard.
Crush 1/2 peanuts in a food processor until they are small pieces.
Remove.
Blend the remaining peanuts with oil to make a smooth paste in food processor, then add the crushed peanuts & blend until just mixed.
Fill clean, sterilised jars to 12 mm from lip.
Release any air from jar by sliding a knife into any air pockets.
Fit screw-on lids.
Cook as follows: 250-350ml MED-HIGH 2 minutes, 400-650ml MED-HIGH 3 minutes, 700-900ml MED-HIGH 4 minutes.
Cool& store in a dark cupboard.","url":"https://recipe.bluelayer.org/recipe/20799/microwave-crunchy-peanut-butter"},{"id":"20797","title":"Rosemary Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
spices, rosemary, dried
salt, table
spices, pepper, black
spices, paprika","directions":"Preheat grill to medium heat.
Pierce chicken pieces with a fork and dip both sides into oil.
Coat completely with mixture of dry seasonings.
Sprinkle with additional paprika.
Grill for about 15 minutes or until a fork can be easily inserted and removed and the juices run clear.","url":"https://recipe.bluelayer.org/recipe/20797/rosemary-chicken"},{"id":"20776","title":"Pita Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Dissolve the yeast and sugar in 1/4c.
of warm water.
Sift together 2 1/2c.
of the flour, and the 1/2 teaspoon of salt in a large mixing bowl.
Form a well in the center of the flour/salt mixture, and pour in dissolved yeast, and the remaining 1c.
of water.
Mix, adding the remaining 1c.
of flour as needed, until the dough leaves the side of the bowl.
Dust your clean countertop lightly with flour, and knead for 10 - 15 minutes.
Form a ball.
Use the oil to grease a clean bowl, and place the ball of dough inside, and cover the bowl with plastic wrap.
Let it rise in a draft-free place for 1 1/2 - 2 hours, or until it is double the original size.
Punch down, and place on a lightly floured surface.
Knead for 4 minutes, and divide into 10 - 12 equal pieces.
Roll into balls, and roll out with a rolling pin.
Line a baking sheet with parchment paper, and place each pita on top of a floured paper towel, layering them.
(paper towel, pita,paper towel,pita, etc -- ).
Preheat the oven to 475f., and let them rise for 25 minutes Bake on a cookie sheet for 6 - 10 mins., and when they have cooled for 1 minute, stack them on top of eachother to cool completely.","url":"https://recipe.bluelayer.org/recipe/20776/pita-bread"},{"id":"20769","title":"Stir-Fried Broccoli With Oyster Sauce","ingredients":"broccoli, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
sauce, oyster, ready-to-serve
rice, white, long-grain, regular, unenriched, cooked without salt
cornstarch
sugars, granulated
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
spices, garlic powder","directions":"Cut broccoli florets and stems into bite-size pieces to measure 10 cups.Bring water to a boil in a large Dutch oven; add broccoli.
Cook broccoli 4 minutes or until crisp-tender; drain.Combine broth and next 6 ingredients (broth through sesame oil); stir well with a whisk.
Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Add onions, ginger, and garlic; saute 15 seconds.
Add broth mixture; bring to a boil.
Cook 1 minute or until thick, stirring constantly.
Add broccoli; cook 30 seconds, tossing to coat.","url":"https://recipe.bluelayer.org/recipe/20769/stir-fried-broccoli-with-oyster-sauce"},{"id":"20764","title":"Homemade Beef Stew Pot Pie","ingredients":"wheat flour, white, all-purpose, unenriched
lard
water, bottled, generic
beef, grass-fed, ground, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour, shortening and water in a bowl and mix together well.
Divide dough.
I used a large deep pie dish.
Roll dough to a size that will fit your dish, then place the first half in the bottom of the dish.
Add beef stew (or any other stew) to the dish, spread evenly.
Roll out the other half of the dough and place on top of the stew.
Fold together and pinch edges to close edges.
Make a couple of small slits on top.
Using a pastry brush, brush the entire top with milk.
Bake at 350 degrees F for 1 1/2 hours.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/20764/homemade-beef-stew-pot-pie"},{"id":"20763","title":"Hot Fudge Sauce","ingredients":"sugars, brown
cream, whipped, cream topping, pressurized
butter, salted
cocoa, dry powder, unsweetened
alcoholic beverage, distilled, rum, 80 proof","directions":"In a heavy saucepan, whisk together brown sugar, cream and butter.
Bring to a simmer over medium-high heat, whisking occasionally.
Reduce heat to medium-low and whisk in cocoa powder, whisking continuously.
Remove from heat and whisk in rum.
Let cool until thickened.
Fudge sauce will become very thick as it cools.
Spoon over pies or tarts.","url":"https://recipe.bluelayer.org/recipe/20763/hot-fudge-sauce"},{"id":"20751","title":"Brittle Breakup (toffee)","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Melt butter in a medium saucepan over low heat.
Add sugar, cook stirring often until melted, 3-4 minute.
Add water and corn syrup.
Cook without stirring until 300 degrees on your candy thermometer, 15-20 min.
,do not undercook.
Remove from heat.
Imediately pour onto a greased baking sheet.
Sprinkle chocolate chips over toffee.
Let stand 5 minute.
Spread over candy base.
Sprinkle nuts over chocolate; press gently.
Cool completely, break into pieces.
Never make candy on a humid day.","url":"https://recipe.bluelayer.org/recipe/20751/brittle-breakup-toffee"},{"id":"20743","title":"Family Favorite Homemade Pretzels","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
oil, olive, salad or cooking
butter, without salt
water, bottled, generic
leavening agents, baking soda","directions":"Dissolve the yeast in the warm water in th measuring cup.
Let it sit 15 minutes.
Mix flour, sugar, and salt in large mixing bowl.
Add yeast water and olive oil.
Mix with spoon until you have to go in with hands.
Form into ball and knead for about 5 minuts on lightly floured surface.
Dough will feel smooth when ready.
Place into a large bowl lightly oiled with olive oil, cover and store in warm place for about an hour or so.
Dough should almost double in size.
Make a bath for the pretzels by combining the water and baking soda and mix well.
Preheat oven to 425F.
Remove dough and cut into 8 pieces.
roll each portion onto non-floured surface.
Roll it out to 3 feet or so.
Make into the shape of a pretzel by bring each end looped over each other and pinch together at the bottom of the pretzel.
Grab the pinched ends and dip into bath and put onto paper towel and blot excessive water.
Sit onto a baking dish lined with parchment paper.
Salt with pretzel salt if needed.
Bake 5 minutes in the oven then turn the pan around and bake another 5 minutes.
Remove when lightly golden brown.
Remove from pan and place on cooling rack.
Brush with butter and serve immediately.","url":"https://recipe.bluelayer.org/recipe/20743/family-favorite-homemade-pretzels"},{"id":"20731","title":"Sour Beef Steak","ingredients":"beef, grass-fed, ground, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
water, bottled, generic
salt, table
vinegar, distilled
sugars, brown
spices, cloves, ground","directions":"Cut meat into 6 serving pieces.
Coat with flour and brown meat in a heavy skillet in the cooking oil.
Remove meat from skillet and set aside.
Drain oil from skillet except for just a coating in the skillet.
Mix the water with the flour slowly until it is mixed with no lumps.
Add the salt and simmer until the gravy is thick.
Mix in the vinegar, brown sugar and cloves.
Add the meat back to the mixture.
Simmer covered for about 1 hr to 1 1/2 hours until the meat is tender.","url":"https://recipe.bluelayer.org/recipe/20731/sour-beef-steak"},{"id":"20726","title":"Molasses-and-Ginger-Glazed Carrots Recipe","ingredients":"carrots, raw
butter, without salt
sugars, brown
molasses
spices, ginger, ground","directions":"Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups).
Fill a large pot with salted water and bring to a boil.
Cook carrots until just tender, about 10 minutes.
Drain.
(If making ahead, drain the carrots and cool in ice water to halt cooking.
Drain and refrigerate until ready to finish the recipe.)
Return carrots to the pot over medium-low heat, and add butter, sugar, molasses, and ginger.
Cook until carrots are warmed through and glazed, about 5 minutes.
Season well with salt and freshly ground black pepper.
Serve.","url":"https://recipe.bluelayer.org/recipe/20726/molasses-and-ginger-glazed-carrots-recipe"},{"id":"20720","title":"Apple Pie Oatmeal","ingredients":"water, bottled, generic
oats
salt, table
sugars, brown
apples, raw, with skin
apples, raw, with skin","directions":"Stovetop directions:.
Bring water to a boil in medium saucepan.
Stir in oats and salt.
Cook, stirring occasionally, over medium heat for 5 minutes.
Top oatmeal with Splenda, chopped apple and spice.
Microwave directions:
Combine water, oats, and salt in a microwave-safe container.
Cover tightly with heavy duty plastic wrap, leaving a small edge uncovered for steam to escape.
Microwave on high for 2 1/2 to 3 minutes, stir well.
Top oatmeal with Splenda, chopped apple and spice.","url":"https://recipe.bluelayer.org/recipe/20720/apple-pie-oatmeal"},{"id":"20716","title":"Kart-Wheels","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, powdered
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot","directions":"Heat oven to 375.
Mix flour, butter, powdered sugar, baking powder and just enough milk until dough forms (if dough seems dry, mix in more milk, 1 tsp at a time).
Dive dough into 6 equal parts.
Shape each part into a ball.
Place on an ungreased cookie sheet; flatten slightly.
Make an indentation, 1 3/4 inches in diameter and about 3/4 inch deep, in center of each flattened ball.
Fill each indentation with about 2 tablespoons of pie filling.
Bake until the edges begin to brown, 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/20716/kart-wheels"},{"id":"20710","title":"Almond Meringue Cake With Strawberry And Vanilla Ice Crm Pt1 Recipe","ingredients":"sugars, granulated
sugars, granulated
egg, white, raw, fresh
oil, olive, salad or cooking
ice creams, strawberry
ice creams, vanilla
nuts, almonds","directions":"Adjust oven rack to lower middle position-, heat oven to 225 degrees.
Line large baking sheet with parchment paper.
Fit large pastry bag with 1/2-inch plain decorating tip.
Sift 2 Tbsp.
granulated sugar with confectioners' sugar-,set aside.
Place egg whites in large bowl of electric mixer.
Using whisk attachment, whip them on low speed just till frothy.
Increase speed to medium, sprinkle in 2 Tbsp.
reserved granulated sugar, and continue whipping to soft peaks.
Gradually add in 1/3 c. reserved granulated sugar,
continue whipping to stiff, glossy peaks.
Stop mixer, rub some meringue between your fingers.
If smooth, proceed to next step.
If still grainy, continue beating till smooth.
Sprinkle sifted powdered-sugar mix and minced almonds over meringue, mix in with rubber spatula till just incorporated.
Immediately scoop meringue into prepared pastry bag.
Use a compass to trace 8-inch and 6 1/2-inch circles on parchment paper.
If a compass is unavailable, use household items like lids or possibly ramekins as guides to trace around.
Before forming meringue shapes, pipe
out or possibly spoon a small quantity(about 1 1/2 tsp.)
of meringue into each corner of parchment paper to keep it in place as you work.
Lightly spray each circle with cooking spray to ensure easy removal of meringues.
Beginning in center of traced circle, pipe meringue in a continuous, widening spiral till it reaches edge of the circle.Hold the pastry bag perpendicular to baking sheet, 1 1/2 to 2 inches from area you are piping.
Apply continuous pressure as you pipe.
Pipe a couple of 1/2-inch disks with any excess meringue.
These extra meringues are used to test for doneness.
Bake meringues till one of the test samples releases easily from paper and snaps crisply after 5 min of cooling, 60 to 80 min.
Once sample is crisp when tested, remove baking sheet from oven and place on cooling rack till meringue disks are room temperature, about 30 min.
Carefully remove cooled meringues from paper.
Place larger disk on 9-inch round piece of cardboard or possibly removable tart-pan bottom.
Place smaller disk on similar surface.
Freeze both disks for 30 min.
(Can also be stored in an airtight container up to 2 weeks-, upon removal,freeze the disks before adding topping.)
Spread 2 c. of strawberry ice cream over each frzn disk with a flexible metal spatula.
Return disk to freezer for 30 min or possibly till ice cream is hard.
Spread 1 c. of vanilla ice cream over strawberry ice cream on large disk.
Return disk to freezer till ice cream is hard.
When ice cream on large disks is frzn, carefully slide smaller meringue disk, ice-cream side up, on top of ice-cream layers on large disk.
Spread the remaining vanilla ice cream over top and sides of cake.
Move spatula from bottom upward to contour top and create dome shape.
Return dessert to freezer till ice cream is hard.
Hold cake in one hand directly over a baking pan containing nuts.
Use other hand to gently press nuts into ice cream.
Nuts can be secured by pressing them gently into ice cream with a flexible metal spatula.
Return cake to freezer for at least 4 hrs or possibly up to 1 day.
About 15
continued in part 2","url":"https://recipe.bluelayer.org/recipe/20710/almond-meringue-cake-with-strawberry-and-vanilla-ice-crm-pt1-recipe"},{"id":"20708","title":"Caramel Apple Smoothie","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
yogurt, greek, plain, nonfat
ice creams, vanilla
peanut butter, smooth style, without salt
ice creams, vanilla","directions":"Pour the apple juice into a plastic container and freeze until hard, about 2 hours.
Remove from container and break into pieces.
Place the frozen juice into the bowl of a blender along with the applesauce, yogurt, 1/4 cup of caramel topping, and peanut butter.
Puree until smooth, then pour into 3 glasses; swirl in the remaining tablespoon of caramel topping before serving.","url":"https://recipe.bluelayer.org/recipe/20708/caramel-apple-smoothie"},{"id":"20705","title":"Chocolate Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Put milk alternative and sugar in a saucepan over medium-high heat, stirring constantly to prevent curdling.
Bring to a slow boil for 7 minutes.
(Keep an eye on the pan at all times and stir frequently) Remove from heat and add margarine, chocolate, and vanilla.
Stir until margarine and chocolate melt and mixture is smooth and creamy.
Pour into a greased 8x8 dish (or smaller for thicker pieces).
Refrigerate overnight, cut into squares.
You can decorate with crushed peppermints or coconut for a festive touch.","url":"https://recipe.bluelayer.org/recipe/20705/chocolate-fudge"},{"id":"20696","title":"Chocolate Decadence Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
cream, whipped, cream topping, pressurized
butter, without salt
syrups, corn, light
pascha, organic bitter-sweet dark chocolate chips,
vanilla extract
ice creams, vanilla
ice creams, chocolate
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 325F.
Butter 9-inch-diameter metal pie pan or glass pie dish.
Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened.
Press crumb mixture firmly onto bottom and up sides of prepared pan.
Bake until crust is set, about 10 minutes.
Cool completely.
Combine cream, butter, and corn syrup in medium saucepan.
Bring to simmer.
Remove from heat.
Add bittersweet chocolate; let stand 1 minute.
Whisk until melted and smooth.
Stir in vanilla.
Let stand at room temperature until cool and slightly thickened, about 20 minutes.
Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust.
Drizzle 1/2 cup chocolate sauce over ice cream.
Freeze pie until sauce sets, about 10 minutes.
Top pie with scoops of remaining ice cream, alternating flavors and mounding in center.
Drizzle 1/3 cup sauce over.
Freeze pie until firm, at least 2 hours.
(Can be prepared 5 days ahead.
Cover tightly and keep frozen.
Cover and refrigerate remaining chocolate sauce.)
Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth.
Using small spoon, drizzle white chocolate in thin lines over ice cream pie.
Freeze until white chocolate is firm, about 10 minutes.
Stir bittersweet chocolate sauce over low heat just until warm.
Serve pie with warm chocolate sauce.","url":"https://recipe.bluelayer.org/recipe/20696/chocolate-decadence-ice-cream-pie"},{"id":"20676","title":"Chocolate Peanut Butter Fudge","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
peanut butter, smooth style, without salt","directions":"Stir sugar and cocoa powder together in large saucepan.
Stir in milk.
Heat at medium-high heat until boiling, then lower heat and let low boil continue.
Stir occasionally.
Have ready a greased pie plate or similar dish.
Start checking temperature with a candy thermometer when bubbles get small and glossy.
(Total cooking time will be 20 minutes or less depending on amount of milk.)
Remove from heat when mixture reaches 235 F degrees or soft ball stage.
Set pan in cold water to cool.
Add vanilla extract.
Let cool slightly and add peanut butter.
Remove from cold water and stir quickly to mix in peanut butter.
Pour fudge into pie plate.
Let cool and cut into pieces.","url":"https://recipe.bluelayer.org/recipe/20676/chocolate-peanut-butter-fudge"},{"id":"20670","title":"Brownies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
vanilla extract
salt, table
nuts, walnuts, english","directions":"Cut the chocolate into small pieces and put them into a bowl.
Dissolve the chocolate in double boiler.
When the chocolate has completed melted, add the maple syrup and vegetable oil.
Mix then add the vanilla essence, chopped walnuts and salt to mix in.
Add the milk warmed to body temperature by microwave.
Finally add the flour and baking powder.
Mix all together.
Pour the mixture into a baking tray, spread the oil lightly in advance.
Flatten the surface with a spatula.
Bake in the oven preheated to 180C/350F for about 20 minutes.
Poke a skewer through it, and if nothing sticks to the skewer, it's done.
Let it cool down completely, and cut up as you like.","url":"https://recipe.bluelayer.org/recipe/20670/brownies"},{"id":"20664","title":"Peanut Butter N' Honey Crunchies for Pups","ingredients":"honey
peanut butter, smooth style, without salt
water, bottled, generic
oil, corn, peanut, and olive
oats
oat bran, raw
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 F (180 C).
In a small dutch oven or large saucepan, combine honey, peanut butter (try to find a brand that has no added suger, salt or other ingredients; ideally it should only contain peanuts), chicken broth, and peanut oil.
Heat, stirring often, until mixture begins to simmer.
Remove from heat.
Stir in rolled oats and oat bran and let cool until lukewarm -- or cool enough to work with.
Gradually blend in oat flour, adding enough to form a stiff dough.
Transfer to a floured (oat flour or rye flour) surface and knead until smooth (about 3-5 minutes).
Shape the dough into a ball, and roll to 1/4-inch (6 mm) thick.
Use a mini-cookie cutter or cut into small squares.
Transfer to ungreased baking sheets, spacing them about 1/4 inch (6 mm) apart.
Gather up the scraps, roll out again, and.
cut additional biscuits.
If the dough becomes too crumbly to work with after a few rollings,sprinkle with a little water to bind it together and knead it for 30 seconds or so.
Bake for 30 minutes.
Remove from oven and turn over.
Bake for an additional 30 minutes, or until golden brown on both sides.
After you finish baking all batches of biscuits, turn off the oven, spread all the biscuits in one baking pan and set them in the oven to cool for a few hours or overnight.
The extra time in the oven as it cools off helps make the treats crispier.
These make a more delicate crunchy biscuit, so we use them more for special or training treats, not tartar control.
Makes several dozen small treats that keep and freeze well.","url":"https://recipe.bluelayer.org/recipe/20664/peanut-butter-n-honey-crunchies-for-pups"},{"id":"20663","title":"Golden Baked Chicken","ingredients":"potatoes, raw, skin
cheese, parmesan, hard
spices, parsley, dried
spices, paprika
spices, garlic powder
spices, onion powder
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt","directions":"In a pie plate, combine the potato flakes, Parmesan cheese, parsley, paprika, garlic salt, onion powder and pepper.
Dip chicken into butter, then into potato flake mixture.
Place on a 15x10 baking pan (use 2 pans if you have alot of chicken pieces).
Bake at 375 degrees for 50-60 minutes or until chicken is thoroughly cooked.","url":"https://recipe.bluelayer.org/recipe/20663/golden-baked-chicken"},{"id":"20660","title":"Bistecca Fiorentina","ingredients":"beef, grass-fed, ground, raw","directions":"Prepare the grill so that the charcoal is well lit and red hot without flames.
When the grill, slightly inclined, is very hot, put on the meat and grill it without turning and without piercing it in any way.
Another secret is to cook it very quickly so as to sear and seal in the meat juices.
After 5 to 6 minutes, turn the steak over using a spatula and season with salt and pepper.
At the end, the meat should be very well done on the outside.
It does stay tasty and tender on the inside.","url":"https://recipe.bluelayer.org/recipe/20660/bistecca-fiorentina"},{"id":"20658","title":"Easy Cinnamon Pie Crust","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
water, bottled, generic","directions":"Before you begin, take a small amount of water (1/4 cup or so) and drop an ice cube down into it so itll get properly chilled before use.
In a large mixing bowl, combine shortening with flour, salt, baking powder and cinnamon; cut together until well-mixed and crumbly.
Start adding the chilled water one tablespoon at a time to the dough.
After 2 or 3 spoonfuls, begin kneading the dough by hand, using additional water only sparingly.
You shouldnt need more than 5 tablespoons at the absolute most.
Once you can get the dough into one big lump that wont easily fall apart on you, divide it into two portions and lay one on a floured surface.
(Keep the other half covered with damp paper towel until needed.)
Flour hands and rolling pin before flattening dough to about 3/16 thick.
*If youre afraid of transferring the dough, you can use this easy trick: Flour a piece of waxed paper, secure the edges to your countertop here-and-there using tape, and roll out the dough on the floured paper.
Grease and flour a lightweight pie pan and invert it over the crust.
Flip the pan over with the crust on top, and then peel back the waxed paper thats now on top.
Perfectly centered, and no one will ever have to know you cheated.
Note: Never roll a pie crust from one end to the other; always begin in the center of the ball and make short, brisk movements outward, then lift pin to return it to the center starting point for the next stroke.
Its helpful to continually use your fingertips to seal up cracks on the outside of the perimeter of the dough as you roll it out uniformly.
Repeat method with the second lump of dough.
Fill crusts and bake as needed according to pie recipe, or using the following rule: 20 minutes at 350 degrees F for a prebake (meaning pie will then be filled and baked further) OR 30-35 minutes at 350 degrees F for a completely baked crust that wont be returning to the oven.","url":"https://recipe.bluelayer.org/recipe/20658/easy-cinnamon-pie-crust"},{"id":"20647","title":"Crostata Dough","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
spices, cinnamon, ground
sugars, granulated","directions":"Cut butter into 1/2 inch pieces and put in freezer.
Put dry ingredients in cuisinart and pulse to mix.
Add butter, pulse until you have pea sized bits of butter.
With machine running add water and stop BEFORE you have a solid mass.
It should be crumbly.
Dump out, divide in half and form each half into flat disks.
Wrap in plastic and refrigerate for at least 1 hour.
Roll dough into a rough circle and place on sheet pan with parchment.
Sprinkle pastry with 1/2 the cinnamon sugar.
Place fruit filling in center 2/3 of pastry, sprinkle with remaining cinnamon sugar.
Fold sides 1/3 of the way in toward center all the way around, leaving a 2/3 of the fruit exposed.
With your thumb press down on the outside edge of the pastry circle to seal.
Baked at 400 until pastry is nicely browned.
Cool.","url":"https://recipe.bluelayer.org/recipe/20647/crostata-dough"},{"id":"20638","title":"Cow Chip Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lard
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift together all dry ingredients; cut in lard until flaky pieces form; add milk to moisten mix until sticky.
Turn onto floured board; pat gently until dough is 1/2 inch thick; cut biscuits from dough; place in large (18-20 inch) greased baking sheet.
Bake at 450F (230C) 16 to 18 minutes.
Serve with jam or butter if desired.","url":"https://recipe.bluelayer.org/recipe/20638/cow-chip-biscuits"},{"id":"20637","title":"Pumpkin-Spiced Pecan Mix","ingredients":"sugars, granulated
pumpkin, raw
nuts, pecans
butter, without salt","directions":"Heat oven to 300 degrees F.
Mix sugar and pumpkin pie spice until blended.
Toss nuts with butter in large bowl.
Add sugar mixture; mix lightly.
Spread onto rimmed baking sheet sprayed with cooking spray.
Bake 18 to 20 min.
or until nuts are lightly toasted.
Spread onto large sheet of waxed paper; cool completely.","url":"https://recipe.bluelayer.org/recipe/20637/pumpkin-spiced-pecan-mix"},{"id":"20628","title":"Pumpkin Pie Scoop","ingredients":"cheese, parmesan, hard
sugars, powdered
pumpkin, raw
cream, sour, cultured
spices, cinnamon, ground
pumpkin, raw
spices, ginger, ground","directions":"Stir all ingredients together until well combined.
Chill if desired or serve immediately with gingersnaps and/or pie crust cut-outs.
Note: to make pie crust cut-outs, make your own pie dough and roll it out to 1/8 thickness or purchase ready-made dough rounds.
Use mini cookie cutters to cut out fun shapes or simply cut the rolled-out dough into small, equal-sized squares.
Place shapes on a baking sheet and lightly brush the top of each cut-out with milk.
Sprinkle each one with a cinnamon/sugar mixture (go heavy or light on the sprinkling, its up to you).
Bake for approximately 8 to 10 minutes at 350 degrees.
Check them every minute after 8 minutes to make sure they dont get too brown.
The edges should be just lightly browned.
Slide cut-outs off the hot baking sheet onto a cooling rack.
Once cool, store them in an airtight container.
That is, IF you dont eat them all up right away with the dip!","url":"https://recipe.bluelayer.org/recipe/20628/pumpkin-pie-scoop"},{"id":"20625","title":"Sugared Pecans","ingredients":"sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, pecans","directions":"Mix sugar, margarine and milk into pot.
Cook until mixture reaches soft ball stage (234 degrees) and forms a ball in a cup of cold water.
Remove from heat.
Add pecans.
Stir until all pecans are well coated.
Pour onto waxed paper.
Separate pecans into individual pieces, using 2 tablespoons.","url":"https://recipe.bluelayer.org/recipe/20625/sugared-pecans"},{"id":"20624","title":"Parmesan and Sesame Crimple Crackers","ingredients":"wheat flours, bread, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cheese, parmesan, hard
seeds, sesame seeds, whole, dried
spices, poppy seed
water, bottled, generic
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Heat oven to 160C (150C fanbake), with the rack just below the middle.
Measure the first five ingredients into a food processor or large bowl.
Pour 1/2 cup warms water into a one cup measure, stir in the salt and sugar until dissolved, then add the oil.
Process the dry ingredients in bursts (or toss them together with a fork), while you add the hot liquid mixture in a steady stream.
Add as much of the remaining hot water as you need to form a ball of soft dough.
Cut the dough into four parts and put three aside in a plastic bag.
Roll out the other piece VERY thinly on a floured board, using extra flour to stop it sticking, making an oval shape bigger than an A4 size page.
Cut in half (lengthwise), then cut each half into 10-12 tall, thin (pennant shaped) triangles, with alternate narrow bases and points on the cut edge.
Perfect shapes aren't necessary and outside edges need not be trimmed.
Prick crackers with a fork or skewer, Place on a metal cake rack to bake, crumpling but not folding them.
Bake them on the rack for 10-15 minutes, until pale gold but dry and very crisp.
Lower heat and cook longer if necessary.
Repeat with remaining pieces of dough.
When cold, store in airtight containers, reheating if crackers soften or storage.
Flavour develops fully after about 12 hours.","url":"https://recipe.bluelayer.org/recipe/20624/parmesan-and-sesame-crimple-crackers"},{"id":"20616","title":"Mohn Candy (No-bake Sesame Candy)","ingredients":"sugars, granulated
honey
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, poppy seed
nuts, almonds","directions":"In a saucepan, combine the sugar, honey, tahini, and poppy seeds.
Cook the mixture over a low heat until thick, about 30 minutes (stir constantly).
Add the nuts and stir well.
Wet a wooden board and pour the mixture onto it.
Pat down the mixture with your hands (CAUTION: Hot!!)
or a wet spatula until the candy is about 1/2 inch thick.
Let cool.
Slice with a wet knife into diamond shape pieces.","url":"https://recipe.bluelayer.org/recipe/20616/mohn-candy-no-bake-sesame-candy"},{"id":"20611","title":"Basic Quinoa to Go With Curries","ingredients":"quinoa, uncooked
oil, olive, salad or cooking
spices, cardamom","directions":"For those who are just getting started in how to cook with quinoa-- quinoa naturally comes with a bitter exterior called saponin.
You NEED to properly rinse it before cooking with it!
Don't give me a low score for bitter taste because you have to rinse it well first!
Put the quinoa in a deep bowl and pour cold water over it.
With a fork or whisk, stir it heavily for a couple minutes until a soapy residue is floating to the top.
Strain it through a fine-mesh colander and rinse it under the tap again.
Now your quinoa's ready for cooking!
Bring 2 cups of water to a boil and add a little salt so the quinoa doesn't stick to the bottom.
Add the olive oil and cardamom to the boiled water and let it impart for a few seconds.
Add the rinsed quinoa and lower the heat to medium.
Loosely cover the pot and let it simmer for 15-20 minutes or until all the quinoa pieces have fluffed out.
Remove from the heat and let it stand for a few minutes, then fluff with a fork and serve.","url":"https://recipe.bluelayer.org/recipe/20611/basic-quinoa-to-go-with-curries"},{"id":"20599","title":"Cheese Dreams","ingredients":"cheese, cheddar
cheese, cottage, creamed, large or small curd
oil, olive, salad or cooking
salt, table
sauce, worcestershire
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english","directions":"Heat oven to 200C
Mix cheddar and cottage cheese together in a large mixing bowl.
Put in oil, and Worcestershire sauce.
Then very slowly mix in the four.
Mix until the dough can easily be molded.
Divide the flour into pieces and shape into little marble size balls.
Rolls these into the chopped walnuts.
Place these onto an ungreased baking sheet and bake them for 18 20 minutes, or until you see that they are golden brown.
Store after they have cooled in a container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/20599/cheese-dreams"},{"id":"20597","title":"Maple - Walnut Syrup","ingredients":"syrups, corn, light
syrup, maple, canadian
water, bottled, generic
sugars, granulated
nuts, walnuts, english","directions":"Put walnut pieces into a sieve and shake vigorously to remove small particles that will cloud syrup.
Combine corn syrup and maple syrup and water in a large sausepan.
Add sugar stirring until sugar dissolves.
Bring mixture to a boil.
Stirring occasionally.
Reduce heat to a simmer ( 180 degrees F) simmer until syrup begins to thicken .
About 15 minutes.
Stir in walnuts.
Cook 5 minutes.
Ladle hot syrup into hot jars leaving 1/4\" headspace.
Remove air bubbles.
Clean jar rim.
Center lid on jar and adjust band to fingertip tight.
Place jar on elevated rack over simmering water .
In boiling water canner repeat until all jars are filled.
Lower rack into simmering water.
Water must cover jars by 1\".
Adjust heat to medium high.
Cover canner and bring water to a rollling boil.
Process half-pint jars 10 minutes.Turn off heat remove jars from canner.
Do not retighten bands if loose.
Cool 12 hours.
Check seals.
Label and store jars.This makes 4- half pint jars.
.","url":"https://recipe.bluelayer.org/recipe/20597/maple-walnut-syrup"},{"id":"20589","title":"Cherry-Almond Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, almonds
butter, without salt
apples, raw, with skin
salt, table
raisins, seeded","directions":"Preheat oven to 300.
In a 15x10x1-inch baking pan, combine cereal and almonds.
In a small bowl, stir together melted butter, apple pie spice, and salt.
Drizzle butter mixture onto cereal mixture; toss to coat cereal and almonds evenly.
Bake about 20 minutes or until almonds are toasted, stirring once during baking.
Cool snack mix in pan on a wire rack for 20 minutes.
Stir in cherries.
Cool completely.
Make-Ahead Directions: Prepare snack mix as directed through step 3.
Cover and store at room temperture for up to one week.","url":"https://recipe.bluelayer.org/recipe/20589/cherry-almond-snack-mix"},{"id":"20586","title":"Buttermilk Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat","directions":"In a food processor, combine dry ingredients and pulse a few times.
Add pieces of butter a few at a time and pulse until combined.
Put in a mixing bowl and chill for ten minutes in refrigerator.
Preheat oven to 400 degrees.
Add buttermilk, mixing until ingredients are moistened.
Immediately pour onto floured surface and knead twelve times.
Roll into a 1\" thickness and cut with a 2\" biscuit cutter.
Place on greased cookie sheet, close but not touching.
Brush with buttermilk.
Bake for twenty minutes or until golden brown.
Serve hot.
May be frozen and reheated.","url":"https://recipe.bluelayer.org/recipe/20586/buttermilk-scones"},{"id":"20570","title":"Kids Pretzels","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Put the yeast in a small bowl with the water and honey.
Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture.
It should be bigger than before and a little bubbly.
Add this mixture to the flour and salt mixture.
Stir everything together.
Use a spoon to start.
Finish with your hands.
The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay.
Knead it into one big ball.
Break off a piece of dough that's about the size of a big gumball or superball.
Use your hands to roll it into a skinny snake.
Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet.
Do this with all the dough, making 12 pretzels.
Bake your pretzels for 10 minutes.
Let them cool, add the toppings, and take a bite!
I hope you like them!
:D.","url":"https://recipe.bluelayer.org/recipe/20570/kids-pretzels"},{"id":"20569","title":"Apple Pie Bread in Bread Machine","ingredients":"water, bottled, generic
butter, without salt
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry","directions":"Put in ingredients in order given.
Set on white or sweet bread setting.","url":"https://recipe.bluelayer.org/recipe/20569/apple-pie-bread-in-bread-machine"},{"id":"20567","title":"Rocky Road Sundae Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
candies, marshmallows
cream, whipped, cream topping, pressurized
vanilla extract
ice creams, chocolate
nuts, walnuts, english","directions":"Preheat oven to 325F.
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
Finely grind chocolate wafer cookies in processor.
Add melted butter and process until crumbs are evenly moistened.
Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan.
Bake crust until set, about 10 minutes.
Cool completely.
Bring cream just to simmer in medium saucepan over medium heat.
Remove from heat.
Add milk chocolate; let stand 1 minute.
Whisk until chocolate is melted and smooth.
Whisk in vanilla.
Let stand at room temperature until sauce cools and thickens slightly, about 20 minutes.
Combine marshmallows and cream in large metal bowl.
Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water).
Stir until marshmallows melt and mixture is smooth, about 3 minutes.
Remove bowl from over water; stir in vanilla.
Let stand until slightly cooled but still pourable, about 10 minutes.
Spread 1 quart ice cream evenly in cooled crust.
Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart.
Sprinkle half of walnuts over sauce.
Drizzle half of marshmallow sauce over walnuts.
Freeze until sauces are set, about 10 minutes.
Spread 1 quart ice cream evenly in crust.
Drop remaining milk chocolate sauce by tablespoonfuls over ice cream.
Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through.
Sprinkle with remaining walnuts.
Freeze until pie is firm, about 4 hours.
(Can be made 5 days ahead.
Cover tightly with foil.
Keep frozen.)
Cut around pan sides to loosen.
Let pie soften slightly at room temperature, about 10 minutes.
Remove pan sides.","url":"https://recipe.bluelayer.org/recipe/20567/rocky-road-sundae-pie"},{"id":"20558","title":"Horseradish-Mayo Dipping Sauce","ingredients":"salad dressing, mayonnaise, regular
horseradish, prepared
chives, raw","directions":"In a small bowl stir together all ingredients.
Top with additional pieces of chive.","url":"https://recipe.bluelayer.org/recipe/20558/horseradish-mayo-dipping-sauce"},{"id":"20557","title":"Classic Barbecued Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
salt, table
spices, pepper, black
spices, pepper, red or cayenne
sauce, barbecue
molasses
catsup
vinegar, cider
mustard, prepared, yellow
spices, onion powder
spices, garlic powder","directions":"Preheat grill to high.
If you have a high-output grill, heat just one side.
If using charcoal, prepare a hot two-level fire.
Pat chicken pieces dry with paper towels.
Combine salt, pepper and cayenne.
Sprinkle chicken with spice rub on all sides and rub in well.
Dip a wad of paper towel in oil and rub it over the grill grate.
Place chicken pieces on the grill (if using a two-level grill, place chicken on cooler side).
Cook about 30 minutes until golden-brown.
In a medium saucepan, bring sauce ingredients to a boil over medium-high heat, then reduce to a simmer and cook 20 minutes.
Move chicken pieces over to the hotter part of the grill, turning the meatier side up, and placing thicker portions of the meat facing the heat source.
Brush chicken with barbecue sauce.
Cook 20 minutes, flipping and basting with sauce every 5 minutes.
Place over low coals, or turn gas burner down to medium-low and cook 5 more minutes.
Breast meat should be 165F and thigh meat 175F.","url":"https://recipe.bluelayer.org/recipe/20557/classic-barbecued-chicken"},{"id":"20545","title":"Pecan Crescents","ingredients":"butter, without salt
sugars, granulated
vanilla extract
nuts, pecans
wheat flour, white, all-purpose, unenriched","directions":"Beat butter, sugar and vanilla in a large bowl with mixer until fluffy.
Add pecans and mix until blended.
With mixer on low, gradually beat in flour just until blended.
Wrap dough and chill 2 hours or until firm enough to handle.
Heat oven to 325.
Divide dought into 8 equal pieces.
On a lightly floured board, form each piece into a 1/2 inch thick rope, the cut into 1 1/2 inch lengths.
Taper ends, then bend into crescent shapes.
Place 1 inch apart on ungreased cookie sheets.
Bake 12-15 minutes until light golden brown and firm.
While warm, roll in confectioners sugar to coat.
Let cool on racks.","url":"https://recipe.bluelayer.org/recipe/20545/pecan-crescents"},{"id":"20536","title":"Easy Pizza Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Put all the ingredients in a bowl.
(Keep the yeast and salt away from each other.)
Start by mixing up the dough in the bowl.
When the dough is no longer floury, take it out onto a work surface and knead it until it's smooth.
You don't have to put a lot of effort into it, as long as it comes together nicely!
Divide the dough into 3 pieces and round off each into a smooth ball.
Pinch the seams closed on the bottom of the ball securely.
Cover with plastic wrap to prevent the dough from drying out, and leave in a warm location for 10-15 minutes.
I make the pizza sauce, prep the toppings and preheat the oven (to 220C) while the dough rising.
Don't forget to heat up the baking tray when preheating the oven.
This will make the dough crispy and fragrant on the bottom.
Place the dough on a sheet of kitchen parchment paper, and roll it out to a 24cm diameter disc.
Press inside the edge with your fingers to make about 1cm around the edge a bit thicker.
The dough is a bit sticky, so if it's hard to roll out dust with some flour.
A slightly floury surface is kind of tasty too.
When the dough has been rolled out, brush on a little olive oil (not included in ingredients), spread on the pizza sauce, and add the toppings.
Place the dough on the hot baking tray, and bake on the top rack of a preheated 220C oven for about 15 minutes.
When the edges of the pie are golden brown, the pizza is done
The edges are crispy and nutty and delicious.
Homemade pizza is dangerous!
It's sooo good!
You can wrap the dough at Step 3 with plastic wrap and freeze it!
It's very handy when you suddenly get the urge for pizza.
is a Potato, Soy sauce-butter and Mayonnaise pizza","url":"https://recipe.bluelayer.org/recipe/20536/easy-pizza-dough"},{"id":"20535","title":"Whole Wheat Hamburger Buns (using a bread maker)","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
water, bottled, generic
leavening agents, yeast, baker's, active dry
butter, without salt
egg substitute, powder","directions":"Put the ingredients in the bread maker, and switch on using the dough setting.
Take the dough out and punch it down to deflate.
Divide into 6 to 8 pieces (as you like) and roll each piece into a ball.
Cover with a moistened and wrung out kitchen towel and rest for 10 to 20 minutes.
Press down on the dough to deflate again, and form into round bun shapes.
Put the bund on a baking sheet lined with kitchen parchment paper, and let rise in the oven using the dough rising mode until the buns are twice the size (about 30 minutes).
Brush the tops with beaten egg.
Preheat the oven to 190C, then lower the heat to 180C and bake for 13 minutes.
(Optionally sprinkle with sesame or poppy seeds after brushing the tops with egg.)
I think 5 buns is too big.
They're about the size of quarter pounders.
.
These are how they look inside.
You can also try baking them for 8 minutes at 220C , then 4 minutes at 200C for a puffy finish.
If you use 150 g of bread flour, 50 g cake flour and 50 g whole wheat flour, the buns will be even bouncier.
Teriyaku Burger recipeCucumber pickle recipe
Hot salsa recipeChicken teriyaki recipe
To reheat the buns, wrap in aluminium foil and put in a toaster oven for a bit less than 5 minutes.
If you finish by taking them out of the foil and putting in the toaster oven for 30-40 seconds, they'll have a crispy crust.","url":"https://recipe.bluelayer.org/recipe/20535/whole-wheat-hamburger-buns-using-a-bread-maker"},{"id":"20527","title":"Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
cornmeal, degermed, unenriched, yellow","directions":"Set aside 125 ml.
flour in a separate bowl.
Mix 375 ml.
flour, yeast, sugar, and salt in a bowl.
Heat oil and water until hot to touch (50C).
Stir into dry ingredients.
Mix enough of remaining flour to make a soft dough.
Place dough on lightly floured surface and knead for five minutes.
Cut into 4 pieces, shape each onto a ball.
Cover and rest 10 minutes.
Roll each into 13 cm circle.
Sprinkle cornmeal on baking sheet.
Place circles on baking sheet (2.5 cm apart).
Cover with dry towel and place on a bowl 1/2 full of boiling water.
Let rise for 25 minutes.
Place one baking sheet close to the bottom of the oven (other sheet on the center rack).
Preheat to 375F.
Place baking sheet on bottom rack and bake 3-4 minutes.
Move to center rack and bake for 2-4 minutes.","url":"https://recipe.bluelayer.org/recipe/20527/pita-bread"},{"id":"20524","title":"Chicken and Dumplings Cracker Barrel Copykat","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Place chicken in a Dutch oven.
Add water and 2 teaspoons salt and bring to the boil.
Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
Remove the chicken from the broth and cool.
Bone the chicken and cut meat into bite-sized pieces
Bring the broth to a gentle boil and add black pepper
Combine the flour, baking soda, and salt.
Cut in the cold butter or shortening.
Add the buttermilk, stirring with a fork until moistened.
Knead the dough 4 to 5 times, and cut off 1/2-inch pieces.
Drop into the gently boiling broth.
Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
Stir in the chicken and serve.
In a pressure cooker you can reduce cooking time to 30 minutes.","url":"https://recipe.bluelayer.org/recipe/20524/chicken-and-dumplings-cracker-barrel-copykat"},{"id":"20518","title":"For the Kids Glazed Carrots and Corn","ingredients":"carrots, raw
corn, sweet, white, raw
water, bottled, generic
sugars, granulated
butter, without salt","directions":"Peel the carrots, and cut into small pieces.
Boil a pot of water.
Add the carrots and sugar, and simmer while stirring occasionally over low heat for 7 to 8 minutes.
Add the corn and butter, and continue simmering while stirring occasionally until all the liquid in the pot has evaporated.
(Edit: 1/17/13) To make this into a tri-colored glazed dish, add snow peas just before all the liquid evaporates.","url":"https://recipe.bluelayer.org/recipe/20518/for-the-kids-glazed-carrots-and-corn"},{"id":"20510","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 450 F. Line a baking sheet with parchment paper or a Silpat liner.
In a large bowl, mix together the flour, salt, baking soda and baking powder until well combined.
Grate in the frozen butter (or cut it in with a pastry cutter until the mixture resembles coarse crumbs.
I find grating faster and easier).
Mix it together gently.
Pour in the buttermilk and stir until the dough starts to come together.
It will be very shaggy with lots of loose bits and flour, thats okay.
Dump the mixture out onto a lightly floured counter.
It wont really look like a cohesive dough at this point.
Thats okay, you dont want to overwork the dough so dont worry about it!
With lightly floured hands, shape the dough into a rough rectangle, about one inch thick.
Lift one end up and fold it in half.
It will fall apart, but just pick up all the bits and pieces and put them on top.
Turn the dough a quarter turn and press it out into a one inch thick rectangle again.
Repeat this folding and turning process 5-6 times, at which point your dough will be more cohesive, and not crumbling all over the place anymore.
Add a bit more flour underneath and on your hands if it gets too sticky.
Press it out one last time into a one inch thick rectangle.
Cut into squares with a knife, making sure you cut straight down and dont slide or twist at all when youre cutting.
If you use a biscuit cutter, dont twist it as this will seal the edges and it wont rise well in the oven.
I usually cut them into squares as its faster and there are no scraps to reshape then, but if you prefer circles go for it!
Place biscuits the prepared baking sheet and bake for 15-20 minutes, or until risen and lightly browned on top.
Serve warm.
Source: Adapted from Allrecipes.
Note: This recipe is easily doubled, I generally make a double recipe and then we can enjoy the leftover with jam for breakfast!
I almost always sub whole wheat flour for half of the all-purpose flour, although when I want a real treat I stick with all all-purpose, they are a bit lighter that way.
Also, frozen butter IS better as they get flakier when the butter is frozen, but I generally do not plan far enough ahead to stick the butter in the freezer so then I make them with butter that is cold from the fridge.
I grate it in quickly and they are still amazing that way so dont decide not to make them because the butter isnt frozen!
Ive also made them many times with DIY buttermilk (1 cup of milk mixed with 1 tablespoon vinegar) and that works fine too, although I do use real buttermilk when I have it!","url":"https://recipe.bluelayer.org/recipe/20510/buttermilk-biscuits"},{"id":"20505","title":"Vegan Peanut Butter Rice Krispies Squares","ingredients":"sugars, granulated
syrup, maple, canadian
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Grease a tray about 9x13 inches.
Also grease the spoon you'll use for mixing and something like a cake slice.
Pour sugar and syrup into a large pan and bring to a boil.
Remove from heat and add crunchy peanut butter mixing well.
Add 6 cups of Rice Krispies cereal, mixing till coated.
Using the spoon pour out the mix into the greased tray.
With the cake slice press the mixture down.
Allow to stand till squares firm up then cut into even squares.
I usually use a large pizza cutter but any good knife should do.
They should last about 2 weeks.","url":"https://recipe.bluelayer.org/recipe/20505/vegan-peanut-butter-rice-krispies-squares"},{"id":"20501","title":"Christmas Crunch","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
vanilla extract
leavening agents, baking soda
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, cashew nuts, raw","directions":"Grease one 10x15 inch baking pan.
In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring to a boil, stirring constantly until sugar is dissolved.
Continue to cook, without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
Remove from heat; stir in butter, vanilla and baking soda.
Add cereal and cashews; pour into prepared pan and allow to cool.
Break into pieces and store in air tight container.","url":"https://recipe.bluelayer.org/recipe/20501/christmas-crunch"},{"id":"20495","title":"Cranberry Walnut Feta Cheese Salad","ingredients":"lettuce, cos or romaine, raw
cranberries, dried, sweetened
nuts, walnuts, english
fresh red onions,
cheese, feta","directions":"Toast walnut pieces for 5-10 minutes at 350.
Allow walnuts to cool before adding to salad.
Chop romaine lettuce into bite sized pieces.
Slice the onion into thin pieces.
Combine all ingredients in a large bowl.","url":"https://recipe.bluelayer.org/recipe/20495/cranberry-walnut-feta-cheese-salad"},{"id":"20493","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Pre-heat oven to 450 degrees.
Sift dry ingredients together in a large mixing bowl.
Cut butter and shortening into small pieces and cut into dry mixture until it resembles course meal.
Add buttermilk and mix until just combined.
Turn dough out onto a floured board.
Gently pat the dough until it is about 1/2\" thick.
Fold dough 5 times.
Gently press or roll dough down to 1\" thick.
Using a round cutter, cut into rounds and place on a sheet pan 1\" apart.
Bake for 18 minutes until golden brown on top and bottom.","url":"https://recipe.bluelayer.org/recipe/20493/buttermilk-biscuits"},{"id":"20491","title":"Smoked Salmon Salad","ingredients":"fish, salmon, atlantic, wild, raw
cream, sour, cultured
pickles, cucumber, sour
nuts, almonds
chives, raw
salt, table
spices, pepper, black
dill weed, fresh","directions":"Break salmon into bite-sized pieces.
Toss gently with sour cream, cucumber, almonds, chives, salt, pepper, and dill.
Heap into lettuce cups.","url":"https://recipe.bluelayer.org/recipe/20491/smoked-salmon-salad"},{"id":"20479","title":"Paprika Potatoes","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, garlic powder
salt, table
spices, paprika","directions":"Preheat oven to 350 degrees.
Cut potatoes into chunks.
Combine all ingredients in a bowl and mix until potato chunks are thoroughly coated.
The above measurements are not set in stone, just eyeball it.
Pour potatoes onto a baking sheet.
Try not to have any of them touching each other.
Bake for 15 minutes; halfway through it would be good to move them around/flip them over a bit but you dont absolutely have to.
Optional: turn on broiler for a couple minutes to let them crisp up a bit if you like them crispier.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/20479/paprika-potatoes"},{"id":"20478","title":"Homemade Pasta: Orecchiette","ingredients":"semolina, unenriched
water, bottled, generic","directions":"Fill a large bowl with the semolina flour, shape it into a mound, then make a well in the middle.
Gradually pour 2/3 the amount of lukewarm water into the well and mix in the flour.
After mixing the water and flour, gradually add the rest of the lukewarm water a little at a time, and knead until the dough reaches the firmness of your earlobes.
Bring together into a ball.
Transfer to a work surface.
With one hand, hold down the part of the dough closest to you.
With the other hand, press down on the side of the dough farthest from you, then use your palm to knead away from you several times.
Rotate the dough to evenly knead.
Put your weight into it for ease.
The once dry dough will turn elastic.
Once it is well kneaded until elastic, bring it together into a ball, wrap in plastic wrap, then let sit for 20 minutes.
Cut the dough into fourths, and roll each portion into long rope 1 cm in diameter.
Wrap any dough that you won't be using.
Chop 1.5 cm pieces from the rope of dough.
With your non-dominant hand, pinch a piece of the dough between your thumb and pointer and middle fingers.
Lightly press on the dough while smoothing out the rounded imprint with your thumb.
To prevent the pasta shapes from sticking together, lightly dust with flour, put on a dish, and wrap in plastic wrap.
To boil the pasta: Boil a pot full of water, add a handful of salt, bring to a boil, then add the orecchiette and mix.
Remove the orecchiette pasta 30 seconds after they rise to the surface, check the firmness, and drain.
The photo shows orecchiette pasta with a soy milk-based sauce.
Make this pasta when you want to enjoy a tasty sauce.","url":"https://recipe.bluelayer.org/recipe/20478/homemade-pasta-orecchiette"},{"id":"20476","title":"Cheese Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
mustard, prepared, yellow
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"Mix together the flour, baking powder, mustard powder and salt.
Rub butter into the flour until the consistency of bread crumbs.
Make a well in the middle, add the 1/2 cup milk and cheese.
Knead gently, roll out to a 1\" thick round.
Cut into 8 triangles, place on an ungreased baking sheet in a circular (pie shaped) pattern.
Brush with remaining milk and bake at 400 degrees for 15 minutes.
Cool, split and serve with butter.","url":"https://recipe.bluelayer.org/recipe/20476/cheese-scones"},{"id":"20467","title":"French Chocolate Bark","ingredients":"candies, semisweet chocolate
pascha, organic bitter-sweet dark chocolate chips,
nuts, cashew nuts, raw
apricots, dried, sulfured, uncooked
cranberries, dried, sweetened","directions":"Melt the 2 chocolates in a heatproof bowl set over a pan of simmering water.
Meanwhile, line a sheet pan with parchment paper.
Using a ruler and a pencil, draw a 9 by 10-inch rectangle on the paper.
Turn the paper facedown on the baking sheet.
Pour the melted chocolate over the paper and spread to form a rectangle, using the outline.
Sprinkle the cashews, apricots and cranberries over the chocolate.
Set aside for 2 hours until firm.
Cut the bark in 1 by 3-inch pieces and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/20467/french-chocolate-bark"},{"id":"20456","title":"London Broil Oriental","ingredients":"salad dressing, italian dressing, commercial, regular
oil, sesame, salad or cooking
sugars, brown
soy sauce made from soy (tamari)
spices, pepper, red or cayenne
spices, ginger, ground
beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled","directions":"In a large Ziplock baggie combine salad dressing, chili oil, brown sugar, soy sauce, red pepper flakes and ginger.
Lay steak between 2 pieces of plastic wrap and using a meat mallet, pound steak until it is 1/2-inch thick.
With a sharp knife, slice steak on both sides making sure not to slice all the way thru the steak.
You just want to make slits, slicing against the grain.
Place steak into the Ziplock baggie and coat steak with the marinade.
Seal the bag and place into the refrigerator to marinate overnight.
Preheat your grill to medium high heat.
Grill on medium high heat 5-6 minutes per side, flipping once.
Served with fried rice.","url":"https://recipe.bluelayer.org/recipe/20456/london-broil-oriental"},{"id":"20443","title":"Rye Almond Sandwich Loaf and Burger Buns","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
nuts, almonds
vital wheat gluten
syrup, maple, canadian
salt, table
oil, olive, salad or cooking
cocoa, dry powder, unsweetened","directions":"In a large bowl, add 1/2 cup warm water, 1 teaspoon raw sugar and yeast.
Mix and let sit until frothy(10 minutes).
In a bowl, mix the flours(rye, almond, bread, gluten) and salt.
Add the flours to the yeast mixture.
Add agave, oil, cocoa powder, rest of the water and knead 6-8 minutes in stand mixer or 8-10 minutes by hand.
I used 1 Tablespoon cocoa.
Use 1 more for a darker bread.
If the dough is sticky, then add a little bread flour until the the dough is soft and almost not sticky.
Place dough in well greased container.
Cover with towel and let sit for 1 1/2 hours or until doubled.
Punch dough down, use a tablespoon or so bread flour to help handle the dough and knead for a few seconds.
Pull a bit on all sides and tuck under to get a taut top.
Place the tucked side down on parchment lined or well greased bread pan.
Or flatten the dough and roll like a jelly roll.
Place with seam side down in the bread pan.
Spray water liberally on top, then sprinkle some flour or oats on top.
Or spray oil.
Cover with towel and let rise for 40 minutes or until doubled.
Bake at 365 degrees F for 35-40 minutes, or until a tap on the top sounds hollow.
Cool completely before slicing.
To make buns, divide dough into 6 or so equal size pieces.
Roll into balls or shape by pulling on all sides and place on parchment lined sheet.
Spray liberally with water.
Sprinkle liberally with sesame seeds or other seeds of choice.
Cover with a towel and let rise for 30 minutes.
Bake in preheated 365 degrees F for 25-30 minutes until the tops are golden brown and sound hollow on a tap.
Note: To get nice slices, cool the bread in the refrigerator for at least an hour before slicing.
Also if possible use an electric knife.
Variations:.
Add a teaspoon of caraway seeds.
Add 1-2 Tablespoons non dairy yogurt.
Replace 1/2 cup water with 1/2 cup almond milk(half the amount of liquid).","url":"https://recipe.bluelayer.org/recipe/20443/rye-almond-sandwich-loaf-and-burger-buns"},{"id":"20442","title":"Apple Pie Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
spices, cinnamon, ground
sugars, granulated
wheat flours, bread, unenriched
salt, table
milk, buttermilk, fluid, cultured, lowfat
apples, raw, with skin
butter, without salt
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Add in ingredients according to your machine directions.
NOTES : A moist, tangy, and a great breakfast bread.","url":"https://recipe.bluelayer.org/recipe/20442/apple-pie-bread-recipe"},{"id":"20441","title":"Mom's Pie Pastry Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Sift together flour and salt.
Cut in butter or possibly shortening with 2 knives or possibly pastry blender.
Add in sufficient water to hold ingredients together, sprinkling proportionately and mixing with a fork to create ball.
Roll out dough in circular piece 1/2 inch thick on a lightly floured board.
Fit to 8-inch or possibly 9-inch pie pan or possibly plate; fold under.
Healthy pinch pastry edge to make even fluted standing rim.
Trim excess.
Fill.","url":"https://recipe.bluelayer.org/recipe/20441/moms-pie-pastry-recipe"},{"id":"20432","title":"Soba Noodles","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Sift both flours through a sifter or fine-mesh strainer into a large bowl.
Add 1/2 cup of the water and mix well by hand.
Slowly add more water and continue mixing until the dough begins to form (it will begin to stick together).
The 1 cup of water is just a guideyou may not need to use all of it, or you may need to add more depending on the level of humidity.
You want the dough to be smooth and firm, not wet and soft like pizza dough.
Knead the dough by folding the bottom part over the top and pressing down with your entire body weight.
Rotate a quarter turn and continue kneading, working the dough until it becomes smooth and shiny, 5 to 6 minutes total.
How do you know when youve kneaded enough?
Test the dough by gently stretching a golf ballsize piece between your hands until the dough extends 2 inches before breaking.
When youre finished kneading, form the dough into a disk and wrap in plastic.
Let it rest at room temperature for 20 minutes.
Once rested, divide the dough into four pieces.
Wrap three of the pieces in plastic until youre ready to use them so they wont become dry.
Lightly dust your counter with buckwheat flour and set one piece of dough on it.
Press down on the dough with your hands until you form a square, then with a rolling pin, roll it into a thin rectangle at least 18 inches long and 1/16 inch thick.
Be sure to rotate and flip the dough every few rolls, dusting it with a little flour each time.
Lightly fold to layer the dough into thirds.
Gently place a wooden box or straight edge on the dough to use as a guide when cutting the noodles.
With a flat knife, cut the layered dough into 1/8-inch-thick strips.
Gently shake out the noodles and place them loosely on a plate until ready to use.
Repeat with the remaining pieces of dough.
To cook the noodles, place a large pot of water over high heat and bring to a boil.
Submerge a metal strainer in the water and add the noodles.
Cook for 1 minute or until al dente (tender and cooked through but not mushy).
Drain and rinse under cold running water.
Serve with Hot or Cold Soba Broth.","url":"https://recipe.bluelayer.org/recipe/20432/soba-noodles"},{"id":"20430","title":"Rocky Road Chocolate","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
nuts, walnuts, english","directions":"Prepare an 8x8 pan by spraying with cooking spray and laying a piece of wax paper inside the pan with the edges hanging out.
Finely chop the chocolate and place in a large bowl.
Melt it in the microwave at 1 minute intervals stirring in between and continuing until almost melted.
Stir at the end to finish melting and to make sure it is smooth.
Add the marshmallows and nuts and stir to combine.
Pour into the prepared pan and refrigerate until set.
Lift it out of the pan using the wax paper handles.
Cut into 1 squares.
Store in an airtight container in the refrigerator.
Adapted from Betty Crocker.","url":"https://recipe.bluelayer.org/recipe/20430/rocky-road-chocolate"},{"id":"20393","title":"Burning Bush - Chipped Beef and Cream Cheese Balls","ingredients":"beef, grass-fed, ground, raw
cheese, parmesan, hard","directions":"Finely mince beef.
Divide cheese into 12 pieces and roll into balls.
Roll each ball in beef until completely coated and place a toothpick in each.
For presentation, stick the picks onto a grapefruit or an apple.","url":"https://recipe.bluelayer.org/recipe/20393/burning-bush-chipped-beef-and-cream-cheese-balls"},{"id":"20382","title":"Spicy Cornmeal Crackers","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
spices, pepper, red or cayenne
salt, table","directions":"In the bowl of a heavy-duty mixer use the paddle attachment to combine the water and oil.
In another bowl, mix the flour, cornmeal, salt (not the coarse salt), and red pepper flakes.
Turn the machine onto low and pour in flour mixture.
Blend just until the dough comes together.
By hand- mix flour, cornmeal, salt and pepper flakes in a large bowl.
Mix oil and water in a separate medium bowl.
Make a well in the flour mixture and pour oil/water into the center.
Mix with a wooden spoon until just combined, as with muffins.
(This may require some hand-kneading to combine thoroughly)
On a lightly floured surface, pat dough into a flat rectangle.
Wrap in plastic wrap and refrigerate for 30-60 minutes.
Preheat oven to 500F.
If using baking stone (preferred method) place stone in oven about 45 minutes before baking to heat.
Place the rack in the center of the oven.
Line 2 large baking sheets with parchment.
Remove from refrigerator and dough into 2 equal pieces.
On a lightly floured surface roll dough into a 16x12 inch rectangle.
(If dough \"resists and retracts\" let is rest and work with the other piece of dough) Transfer your rectangles to your baking sheet by lightly rolling them around your rolling pin then spreading them on the baking sheets.
Poke each rectangle all over with a fork.
If you would like consistent shapes, score lightly with a sharp knife.
Mist with water and sprinkle with the course salt.
Bake for about 10 minutes until dough is set- one sheet at a time.
Transfer on the paper onto a rack to cool.
Let cool completely, then break into irregularly shaped crackers or break at score marks.
Store into an airtight container for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/20382/spicy-cornmeal-crackers"},{"id":"20380","title":"White Chocolate Pumpkin Almond Butter","ingredients":"nuts, almonds
spartan, real semi-sweet chocolate baking chips,
pumpkin, raw
vanilla extract
pumpkin, raw","directions":"Add the almonds to the bowl of your food processor.
Turn on the processor and allow the almonds to blend until they become smooth and creamy, about 8-10 minutes.
Add the white chocolate chips and blend until the chocolate is fully melted and smooth.
Add the pumpkin puree, vanilla extract, and pumpkin pie spice.
Blend until smooth.
Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/20380/white-chocolate-pumpkin-almond-butter"},{"id":"20371","title":"Boiling Water Pie Dough-Very Easy!!","ingredients":"shortening, vegetable, household, composite
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Put the shortening in a medium bowl and pour the boiling water over it.
Whisk for about 1 minute,until smooth and creamy and about the consistency of sour cream.
Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
Scrape onto a floured surface and push and pat into a round disk 3-4 inches across.
Wrap in plastic wrap and refrigerate for about an hour.
(This is a soft dough and is easier to roll out when it is chilled).
Sprinkle your work surface and the top of the dough, generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across.
Transfer to a 9 inch pie pan, then trim and flute the edges.
The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.","url":"https://recipe.bluelayer.org/recipe/20371/boiling-water-pie-dough-very-easy"},{"id":"20365","title":"Marinated Beef (Oamc)","ingredients":"beef, grass-fed, ground, raw
lemon juice, raw
sauce, worcestershire
mustard, prepared, yellow
oil, canola
vinegar, red wine
soy sauce made from soy (tamari)
spices, pepper, black
spices, garlic powder","directions":"Assembly Directions:.
Cut beef into suitable strips or pieces.
Place in freezer bags or rigid containers.
Combine all marinade ingredients.
Pour into freezer bags or containers over meat.
Label and freeze.
Cooking Directions:.
Thaw at room temperature.
Grill, broil, or stir fry beef.
Discard leftover marinade.","url":"https://recipe.bluelayer.org/recipe/20365/marinated-beef-oamc"},{"id":"20363","title":"Pumpkin Seed Brittle With Sea Salt","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt
leavening agents, baking soda
salt, table","directions":"Butter 2 (15x10x1-inch) baking pans; set aside.
Combine sugar, corn syrup and water in 4-quart heavy saucepan.
Cook over medium heat, stirring occasionally, 8-12 minutes or until sugar is dissolved and mixture comes to a full boil.
Add butter; continue cooking, stirring occasionally, 15-25 minutes or until candy thermometer reaches 280F, or small amount of mixture dropped into ice water forms hard but pliable strand.
Stir in pumpkin seeds; continue cooking, stirring constantly, 10-12 minutes or until candy thermometer reaches 305F or small amount of mixture dropped into ice water forms hard brittle strand.
Remove from heat; stir in baking soda.
Pour mixture immediately into prepared pans; spread evenly to about 1/4-inch thickness.
Cool 5 minutes; sprinkle with sea salt.
Cool completely.
Break into pieces.
Store in container with tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/20363/pumpkin-seed-brittle-with-sea-salt"},{"id":"20360","title":"Al's Italian Bread Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
sugars, granulated
salt, table
salt, table
shortening, vegetable, household, composite","directions":"Dissolve yeast in 2 c. hot water.
Combine flour, sugar and salt in mixing bowl.
Make a well in center of mix; pour in yeast mix.
Mix thoroughly with hands (Marino's method) or possibly dough hook of mixer.
Gradually add in 1 to 2 c. remaining hot water; mix thoroughly.
Dough should be sticky.
Spread 2 Tbsp.
shortening on top of dough; knead in.
Cover dough with a cloth and set in a hot place to rise for 30 min.
(Marino turns his electric oven to \"hot\" for a minute, turns it off, then puts the bowl of dough inside.)
After 30 min, knead dough in bowl for about 3 min.
Cover and return to hot spot to rise for 1 hour.
Cut dough into 4 equal sections.
Lightly flour counter and rolling pin; roll each section of dough into a rectangle.
Roll up each piece of dough lengthwise, like a jelly roll.
Shape each into a loaf, sealing the seam with the side of your hand or possibly knuckles.
Sprinkle some cornmeal and sesame seeds on kitchen counter.
Spread some hot water over top of each loaf with your hand; roll loaf over seeds and cornmeal.
Sprinkle another counter lightly with cornmeal.
Place finished loaves on top, cover with a towel and let rise for 15 min.
Preheat oven to 450 degrees.
(If using oven tiles or possibly a pizza stone, sprinkle them with some cornmeal and place in oven to heat.)
Place risen loaves on warm oven tiles or possibly in lightly greased oblong cake pans, using 2 loaves per pan.
(If baking the bread in pans, remove after 15 min and place the loaves directly on the top oven rack to finish baking; place empty pans on the bottom shelf to keep the bottom of the bread from overbrowning.)
Bake 25 to 35 min or possibly till loaves are golden brown and sound hollow when tapped on the bottom.
Yield: 4 loaves.","url":"https://recipe.bluelayer.org/recipe/20360/als-italian-bread-recipe"},{"id":"20355","title":"Pumpkin Brittle Candy Recipe","ingredients":"leavening agents, baking soda
vanilla extract
salt, table
sugars, granulated
syrups, corn, light
butter, without salt
seeds, pumpkin and squash seeds, whole, roasted, without salt","directions":"Line a rimmed baking sheet with parchment paper and liberally grease it with vegetable oil.
In a small bowl, stir the baking soda in the vanilla to dissolve it; set aside.
Cook the sugar, 1/2 cup water, corn syrup, and butter in a medium saucepan over medium-high heat until the mixture boils, stirring occasionally, until it turns a deep amber and measures 335 degrees F to 340 degrees F on a candy thermometer, 8 to 12 minutes.
Remove the sugar mixture from the heat and carefully stir in the vanilla mixture and salt, being careful of any spattering.
Immediately stir in the pumpkin seeds and pour into the prepared pan, using a wooden spoon to spread and evenly fill the pan.
Let the brittle cool to room temperature, 20 to 30 minutes.
Gently twist the pan to release the brittle (if necessary, invert the pan on to a piece of clean parchment while tapping release it), then break it into large chunks.
Store in an airtight container at room temperature for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/20355/pumpkin-brittle-candy-recipe"},{"id":"20352","title":"Caramel Pear Butter","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw
pears, raw
sugars, brown
spices, nutmeg, ground
salt, table","directions":"Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot.
Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes.
Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter).
Remove pot from heat.
Press pear mixture through fine plate of food mill into large bowl.
Return pear puree to same pot.
Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt.
Bring to boil over medium heat, stirring until sugar dissolves.
Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.
Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
Remove air bubbles.
Wipe jar threads and rims with clean damp cloth.
Cover with hot lids; apply screw bands.
Process jars in pot of boiling water 10 minutes.
Cool completely.
Store in cool dark place up to 1 year.","url":"https://recipe.bluelayer.org/recipe/20352/caramel-pear-butter"},{"id":"20350","title":"Asian-Inspired Alaska Wild Salmon","ingredients":"fish, salmon, atlantic, wild, raw
oil, olive, salad or cooking
soy sauce made from soy (tamari)
sugars, brown","directions":"Cut salmon into 2-3 inch wide pieces leaving the skin on.
Combine olive oil, soy sauce, and brown sugar in a glass bowl, mixing until well blended.
Place salmon in a sealable plastic bag and pour marinade on top.
Seal the bag and marinate salmon pieces for 1 1/2-2 hours rotating every 30 minutes.
Grill salmon at a medium temperatue with skin side up for 5-7 minutes or until the meat can be flaked apart.","url":"https://recipe.bluelayer.org/recipe/20350/asian-inspired-alaska-wild-salmon"},{"id":"20337","title":"Barbecued Pork Strips","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
sugars, granulated
spices, garlic powder
beans, snap, green, raw
sauce, hoisin, ready-to-serve
beans, snap, green, raw
wei-chuan, five spice powder,
honey
water, bottled, generic","directions":"Cut the piece of pork butt in half.
Cut the two halves into 3/4 inch strips.
Put the strips in a bowl with the marinade and mix well to coat them thoroughly.
Marinate at room temperature for 3 hours, or overnight in the refrigerator.
Remove the pork from the marinade and baste the strips with the malt-sugar mixture.
Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of 1/4 inch.
Roast the pork at 350F (180C) for 45 minutes, basting occasionally with the malt sugar or honey.
Increase the heat to 425F and roast for 20 minutes to finish the pork.
When the pork is cool enough to handle, cut it into 1/2-inch slices.
Arrange the pork slices on a platter.
Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer.","url":"https://recipe.bluelayer.org/recipe/20337/barbecued-pork-strips"},{"id":"20331","title":"Sugar & Spice Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
salt, table
pumpkin, raw
butter, without salt","directions":"Preheat oven to 250 degrees F.
On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off), spread out seeds in a single layer.
Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
When seeds are toasted, melt butter in a large skillet over med-high heat.
Add seeds & 2 Tablespoons of the sugar.
Stir until sugar is melted.
About 1 minute.
In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
Add pumpkin seeds from skillet to mixing bowl & stir until coated.","url":"https://recipe.bluelayer.org/recipe/20331/sugar-spice-roasted-pumpkin-seeds"},{"id":"20328","title":"Basic Savory Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine the flour and salt in a bowl.
Add in the lard and work it in with your hands till the mix resembles coarse crumbs.
Add in the water, 1 Tbsp.
at a time, working it in with your hands.
Add in only as much as you need to make a smooth ball of dough.
Wrap it in plastic wrap and chill for at least 30 min.
Remove the dough from the refrigerator and place it on a lightly-floured surface.
For 2 crusts, cut the dough in two and put the second half back in the refrigerator.
For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick.
Gently fold the circle of dough in half and then in half again so which you can lift it without tearing it, and unfold into a 9-inch pie pan.
Fill and proceed as directed in the recipe.
This recipe yields two 9-inch pie crusts.","url":"https://recipe.bluelayer.org/recipe/20328/basic-savory-pie-crust-recipe"},{"id":"20325","title":"Super Easy Cheese Crackers","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
spices, pepper, red or cayenne
salt, table","directions":"In a bowl work together Butter,Cheese,Salt and Pepper until soft.
Put in food processor, add flour and Krispies.
Pulse until dough forms into a ball.
Line cookie sheet with foil.
Pinch off small amounts of dough and roll into LITTLE balls.
Place balls onto cookies sheet and mash down FLAT with fingers.
You may take a fork and push into to make lines in crackers.
Bake at 350 F for about 8-10 minutes until light brown.
Let cool before removing them from the cookie sheet.","url":"https://recipe.bluelayer.org/recipe/20325/super-easy-cheese-crackers"},{"id":"20321","title":"Chili Brie in Sourdough Bread","ingredients":"wheat flours, bread, unenriched
cheese, brie
spices, chili powder
mustard, prepared, yellow
spices, garlic powder
sugars, granulated
butter, without salt","directions":"Preheat oven to 350*F. Slice off top of bread (set aside to use later) and remove center of bread, breaking it into bite size pieces to be used when serving.
Butter inside of bread.
Mix chili powder, dry mustard, garlic powder and sugar.
Sprinkle about 2 tablespoons of this mixture inside bread.
Remove the rind from the cheese and place cheese in bread.
Sprinkle the rest of the spice mixture on the cheese.
Place the top of the bread on and bake on a baking sheet for 25 minutes.
To serve, break the top of the bread into bite size pieces to dip in the hot Brie along with the pieces that were removed from the center of the bread.","url":"https://recipe.bluelayer.org/recipe/20321/chili-brie-in-sourdough-bread"},{"id":"20281","title":"Buttermilk Rusks","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking soda
cream, whipped, cream topping, pressurized
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Spray two 30 x 36 x 7 cm baking trays with nonstick baking spray.
Sift the dry ingredients into a bowl.
Cut in the butter or margarine.
Rub in until it resembles breadcrumbs.
Mix in buttermilk to form a firm dough.
Break off small pieces of dough and shape them into balls.
Place close together in sprayed baking trays.
Brush the side of each row with melted butter before putting in the next row so that the rusks can be broken apart easily later.
Bake in a preheated oven at 240 C for 10 minutes, then reduce heat to 190 C and bake for a further 35-50 minutes, then brush with diluted milk.
Turn out on to a cooling rack and break in three so that rusks will cool more quickly.
When cool, break into neat portions and allow to dry out in the oven set at 100 C.","url":"https://recipe.bluelayer.org/recipe/20281/buttermilk-rusks"},{"id":"20272","title":"Alex Delicata's Dry Cure For Smoked Fish","ingredients":"salt, table
sugars, brown
parsley, fresh
spices, basil, dried
spices, pepper, black
spices, cloves, ground","directions":"Combine all ingredients and mix well.
Use 1 to 2 tablespoons, depending on the size of the fish pieces to be smoked, rubbed over the surface of the fish.
Remainder may be stored in a covered glass jar in a cool dry place.","url":"https://recipe.bluelayer.org/recipe/20272/alex-delicatas-dry-cure-for-smoked-fish"},{"id":"20269","title":"Lard Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"This will make an 8 or 9 inch crust.
For Two 9 inch crusts you will need: 2 c. four 1 Tsp.
salt 2/3 c. lard 1/4 c. water
Mix flour and salt in a bowl.
Cut in lard with a pastry blender until small pea size particles are obtained.
Sprinkle with water a little at a time.
Mix with fork until flour is moist.
Press into a ball and turn out onto a floured board.
If making two crust pie, divide in half.
Roll out with a rolling pin.
Try not to use too much extra flour because it makes the crust tough.
Roll out to desired size.
Usually about 1 inch bigger around than the pie plate.
Fold pastry in half and move up to pan.
Unfold and put pastry into pan.
Try not to stretch the dough because this causes shrinking while baking.
Sprinkle the top crust with a little sugar to evenly brown.","url":"https://recipe.bluelayer.org/recipe/20269/lard-pie-crust"},{"id":"20265","title":"Semisweet Hot Fudge","ingredients":"cream, fluid, heavy whipping
butter, without salt
syrups, corn, light
sugars, granulated
pascha, organic bitter-sweet dark chocolate chips,
vanilla extract","directions":"Heat the cream, butter, corn syrup, and sugar in a large saucepan until it begins to boil.
Boil for 3 minutes, stirring occasionally, making sure it doesnt boil over.
Remove from the heat and add the chocolate pieces, stirring until melted and smooth.
Stir in the vanilla.
Serve warm.
This sauce can be stored in the refrigerator for up to 2 weeks.
Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.","url":"https://recipe.bluelayer.org/recipe/20265/semisweet-hot-fudge"},{"id":"20263","title":"Date Nut Balls or Pie Crust!","ingredients":"nuts, pecans
nuts, walnuts, english
dates, deglet noor
honey
salt, table","directions":"Grind pecans, walnuts, and dates in a food processor until well chopped and blended.
Add honey and continue to process until the mix forms a ball.
Be careful not to overprocess.
Pie Crust:.
Press into bottom and sides of a pie pan before adding filling.
Reserve some of the mix to crumble on top of finished pie.
Fresh fruit makes a great filling, also a yogurt or tofu \"cheesecake\" is yummy!
Balls:.
Use as is or add 1 teaspoons cinnamon and/or 1/2 teaspoons nutmeg or 1 tbls.
carob powder or 1-2 tbls.
orange zest.
Roll the dough into balls, then in flaked coconut, ground nuts or carob powder.
Have fun and enjoy!","url":"https://recipe.bluelayer.org/recipe/20263/date-nut-balls-or-pie-crust"},{"id":"20250","title":"Mango Burfi","ingredients":"cheese, ricotta, whole milk
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
mango nectar, canned
spices, cardamom
spices, nutmeg, ground","directions":"Additional notes: Mango pulp is relatively sweet, so you shouldnt need a lot of added sugar, but feel free to add sugar to taste.
Use a spoon that is comfortable to hold.
Youll be stirring almost the entire time!
Start by toasting the ricotta cheese in a saucepan over medium heat for 10 minutes.
You need to stir it the entire time.
Once it starts drying out, add the butter and the dry milk powder and stir, and once thats incorporated and starts drying out, add the mango pulp.
Stir for 15 minutes then add the cardamom and the nutmeg.
Taste the mixture to see if you need to add more sugar.
Keep stirring until it starts pulling away from the sides of the saucepan, or until it starts taking shape.
To test it, take a little bit of the mixture and drop it on a plate.
If you can touch the mixture without it sticking to your fingers, its done.
Pour into a greased pie pan or sheet pan and spread into an even layer.
Cover and put it in the fridge to harden for 2-3 hours.
Optional garnishes are slivered almonds, crushed pistachios or edible foil.
Cut into squares and serve.","url":"https://recipe.bluelayer.org/recipe/20250/mango-burfi"},{"id":"20220","title":"Black Forest Fudge","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
vanilla extract
sugars, granulated
milk, canned, condensed, sweetened
cherries, sweet, raw
cream, whipped, cream topping, pressurized
water, bottled, generic
butter, without salt
cherries, sweet, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Line 9 x 5 x 3-inch loaf pan with foil.
Place first 4 ingredients in medium metal bowl.
Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan.
Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals.
Add dried cherries.
Attach candy thermometer to side of pan.
Increase heat to medium-high.
Boil until thermometer registers 230F, stirring constantly but slowly and tilting pan if necessary to submerge bulb of thermometer, about 17 minutes.
Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan).
Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 minutes.
Transfer fudge to prepared pan; smooth top.
Sprinkle with chocolate chips.
Chill until firm, about 3 hours.
Lift fudge from pan, using foil as aid.
Fold down foil.
Trim edges of fudge.
Cut fudge into 24 pieces.
(Can be made 2 weeks ahead.
Refrigerate in airtight container.)
Let stand 30 minutes at room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/20220/black-forest-fudge"},{"id":"20214","title":"Date Paste - W30","ingredients":"dates, deglet noor
water, bottled, generic","directions":"Squash your dates into a 2 cup (500ml) container.
The healthy foodie uses a beautiful cut glass jar in her recipe.
I didn't have one of those, so I crammed those puppies into a grocery-store tupperware knockoff.
Pour the water over all.
Cover with the airtight cover.
Let sit overnight , or at least 12 hours.
Wake up, have a coffee, walk the dog - then -- Place all ingredients in your handy-dandy Thermomix.
If you don't have a Thermomix, stop and cry for a moment, then get out your blender or food processor.
The recipe will still work - you just won't be as cool as you could be.
If you're using the Tmix, mix 1 minute/speed 4.5.
Scrape down.
Mix for 1 minute/speed 5.5.
Scrape down.
Repeat as necessary.
It took me 3 minutes in all.
Resist the urge to crank the speed up to 8 or 9 - the high speed just flings dates everywhere.
If you're using the blender or food processor you'll want to mix and scrape until you have a smooth paste - probably 5-8 minutes.","url":"https://recipe.bluelayer.org/recipe/20214/date-paste-w30"},{"id":"20212","title":"Pressed Rice Logs","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Following the directions in Long-Grain Rice Basics (page 238), cook the rice so the grains are on the soft side, rather than dry or firm.
You may have to use extra water.
This is the one time when mushy rice is good.
Wet a lint-free, nonterry dish towel, wring it out, and spread it out on a work surface.
Fluff the hot rice and then place half of it on the center of the towel.
Gather up the towel and start vigorously kneading the rice as if it were a ball of bread dough.
When the rice is compact and malleable, 1 to 2 minutes later, open up the towel and shape the rice into a log 2 inches in diameter.
Wrap the log in the dish towel and roll it back and forth to smooth the surface.
Put the log on a plate and repeat with the remaining rice.
Allow the logs to cool until they are dry to the touch, about 1 hour.
Rotate the logs after 30 minutes, so the wetter underside dries out, too.
To serve, use a knife to slice the logs into 1/4- to 1/2-inch-thick pieces, dipping the blade in cold water before each cut.
When making rice logs in advance, loosely cover them with plastic wrap and keep at room temperature.
They are best when eaten within 2 hours.
To make sesame salt (muoi me), toast 3 tablespoons sesame seeds (page 332) and transfer to a mortar.
Add 1/2 teaspoon kosher or sea salt and crush with a pestle to a fine, sandy texture.
Alternatively, use an electric mini-chopper and process for 12 to 15 seconds.","url":"https://recipe.bluelayer.org/recipe/20212/pressed-rice-logs"},{"id":"20209","title":"Chocolate Rice Krispies Treats","ingredients":"butter, without salt
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Butter a 9x13x2 inch dish.
Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes.
Stir.
Add Rice Krispies.
Mix well.
Spread into dish.
Chill, then cut into squares.","url":"https://recipe.bluelayer.org/recipe/20209/chocolate-rice-krispies-treats"},{"id":"20205","title":"White BBQ Sauce","ingredients":"salad dressing, mayonnaise, regular
sugars, brown
vinegar, distilled
sauce, worcestershire
spices, pepper, black
salt, table
lemon juice, raw","directions":"Mix all ingredients.
Dont over mix mayonnaise, as it will break down.
Tweak recipe to your unique taste want it sweeter?
Add more brown sugar.
Want it more tart?
Add more vinegar.
Want it more savory?
Add more Worcestershire.
I use this sauce primarily on smoked chicken.
I cook my chicken (usually breasts and thighs) on my Big Green Egg, but any grill or smoker will do.
About 5 minutes before I take the chicken off the Egg (once its completely done), I dip each piece in the sauce and return it to the Egg.
I also use the sauce as a gravy for the chicken once its plated.
Sit back, enjoy, and wonder how you lived your life until now without this sauce in it.","url":"https://recipe.bluelayer.org/recipe/20205/white-bbq-sauce"},{"id":"20203","title":"Best Ever Broccoli Salad","ingredients":"broccoli, raw
bacon, meatless
seeds, sunflower seed kernels, dried
raisins, seeded
mushrooms, white, raw
salad dressing, mayonnaise, regular
sugars, granulated
vinegar, red wine","directions":"Wash and cut the broccoli into bite sized pieces.
Use only the flowerets, discarding the large stem pieces.
Cut the whole pound of bacon into small pieces (this is very easy to do if the bacon is frozen) and fry the bacon pieces until crisp.
Drain bacon on paper towels.
Whisk the mayonnaise and sugar together.
After well blended, whisk in vinegar one tablespoon at a time.
Refrigerate this dressing until time to serve the salad.
When taking this to a pot luck, I put each ingredient into a separate plastic bag and toss everything together in a large salad bowl just before serving.","url":"https://recipe.bluelayer.org/recipe/20203/best-ever-broccoli-salad"},{"id":"20201","title":"Cheaters Chicken Kiev","ingredients":"butter, without salt
shallots, raw
onions, raw
parsley, fresh
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking","directions":"Melt the butter in a small saucepan over medium heat.
Add shallots, onion and parsley.
Stir and then turn off heat.
Let sit while chicken is cooking.
If using chicken breasts, I butterflied/cut them to make them similar in size to the thighs I was using so they would cook in the same time frame.
Heat large skillet over medium heat and add olive oil.
Once it is hot begin coating your chicken in the coating mix.
Add to the skillet.
Cook covered for 15 minutes, turn chicken and then cook uncovered for last 10 minutes.
Remove chicken from pan and let rest for 5 minutes.
Stir the butter mixture and return it to the heat until it just comes to a boil.
Serve chicken pieces with butter mixture spooned over the top of them.","url":"https://recipe.bluelayer.org/recipe/20201/cheaters-chicken-kiev"},{"id":"20199","title":"Samoa Tartlets","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
pascha, organic bitter-sweet dark chocolate chips,
salt, table
dulce de leche
ice creams, vanilla","directions":"Position a rack in the middle of the oven and preheat to 350 degrees.
Grease a 12-cup muffin pan with butter.
Pulse the flour, 1/4 cup coconut, brown sugar and salt in a food processor until combined.
Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times.
Put 1 heaping tablespoon of the mixture in each muffin cup and press to make even rounds.
Bake until the crusts are golden, about 20 minutes.
Remove the pan from the oven and sprinkle the chocolate evenly over each crust.
Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes.
Sprinkle each crust with 1 tablespoon of the remaining coconut.
Cool slightly, then freeze crusts in the pan until set, about 15 minutes.
With a thin spatula, gently remove each crust from the muffin pan.
Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.
Photograph by Tina Rupp","url":"https://recipe.bluelayer.org/recipe/20199/samoa-tartlets"},{"id":"20188","title":"Kentucky Blackberry Cobbler","ingredients":"blackberries, raw
lemon juice, raw
sugars, granulated
cornstarch
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Preheat an oven to 375 degrees F (190 degrees C).
Butter a 9x13-inch baking dish.
Place the blackberries in a mixing bowl, and sprinkle with lemon juice.
Toss with 1 cup sugar and cornstarch until evenly coated.
Place into the prepared baking dish, and arrange the cubes of butter on top.
In a large bowl, whisk the flour, 1/4 cup sugar, cinnamon, salt, baking powder, and baking soda together.
Cut in 1 cup of chilled, diced butter using a pastry cutter until the butter is in pieces no larger than a pea.
Stir in the buttermilk until a batter has formed.
Spoon the batter evenly over the blackberries.
Brush the top of the batter with additional buttermilk to moisten, then sprinkle with the remaining 1/4 cup of sugar.
Bake in the preheated oven until the the fruit is tender, and the biscuit top is golden, about 25 minutes.","url":"https://recipe.bluelayer.org/recipe/20188/kentucky-blackberry-cobbler"},{"id":"20183","title":"Oil Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Combine flour and salt.
Measure oil and water; don't stir.
Pour on flour mixture, and mix with fork and hands.
Makes 2 pie shells or 1 shell with top crust.","url":"https://recipe.bluelayer.org/recipe/20183/oil-pie-crust"},{"id":"20182","title":"Meat Cheese Pie Recipe","ingredients":"beef, grass-fed, ground, raw
milk, buttermilk, fluid, cultured, lowfat
bread crumbs, dry, grated, plain
spices, garlic powder","directions":"Mix bottom layer ingredients and place into a 9\" pie plate, bringing up on sides.
Spread catsup over meat mix.
Drain the mushrooms and add in.
Sprinkle the cheese, oregano and Parmesan cheese over the top.
(Pour off fat after baking.)
Bake 30 to 35 min at 375 degrees.
Serves 4 to 5.","url":"https://recipe.bluelayer.org/recipe/20182/meat-cheese-pie-recipe"},{"id":"20157","title":"Moroccan Bread - Khobz","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking","directions":"Mix 1/2 cup flour, salt, yeast and water.
You can add 1/2 teaspoon sugar to activate the yeast effectiveness faster.
Cover and let the mixture sit for 5 minutes before using it.
Add the remaining flour and oil.
Mix and knead, the dough should be firm and smooth.
Cover it and let it rest for 30 minutes (depending on the room temperature).
Share this into 8 pieces, roll into a ball and flatten with a roller.
Preheat your oven to 200C/400F.
Set aside until the bread itself inflated.
Put the bread in the oven for about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/20157/moroccan-bread-khobz"},{"id":"20148","title":"Cinnamon Roll Grainless Granola","ingredients":"raisins, seeded
nuts, walnuts, english
nuts, almonds
nuts, pecans
syrup, maple, canadian
seeds, pumpkin and squash seeds, whole, roasted, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
spices, cinnamon, ground
salt, table","directions":"Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
Meanwhile, combine the raisins and enough water to cover in a small bowl; soak until softened, about 15 minutes.
Drain and pat dry with paper towels.
Combine the walnuts, almonds and pecans in a food processor and pulse until coarsely chopped.
Alternatively, you can use a large knife to chop the nuts.
In a large bowl, stir together the nuts, maple syrup, pumpkin seeds, applesauce, cinnamon, salt, softened raisins and 1/4 cup water.
Spread the mixture evenly on the prepared baking sheet.
Bake until golden and crisp, stirring occasionally, about 1 hour 15 minutes.
Let cool completely on a rack; break into pieces.","url":"https://recipe.bluelayer.org/recipe/20148/cinnamon-roll-grainless-granola"},{"id":"20146","title":"Better Bread Using Old Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"One way I have come across to improve my bread is to use old Dough.
Now what I mean is I make a 6 c. batch of plain dough.
yeast water and flour.
I let it rise twice nice and slow.
then put it in the refrigerator.
So before I make bread I bring it out and let it hot up.
The amount of the old dough in the new is not super critical.
I use about 4 c. of it to 12 c. of flour.
I then use far less yeast.
about a tsp.
compared to a Tbsp..
This will change good bread into great bread.
It is not sourdough so it does not really change the taste of bread.
just makes it better.
Makes the dough handle better too.
I take a small piece and make a batch of dough with 5 c. flour and about 2 tsp yeast.
let it rise most of the day and then back into the fridge.","url":"https://recipe.bluelayer.org/recipe/20146/better-bread-using-old-dough-recipe"},{"id":"20141","title":"Pan De Sal I","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Put the warm water in a small mixing bowl and add the yeast and 1 teaspoon of the sugar; stir to dissolve.
Let stand until creamy, about 10 minutes.
In a large mixing bowl, combine the remaining 15 teaspoons of sugar and the oil and mix until smooth.
Add the salt, 1 cup of flour and the yeast mixture; stir well.
Add the remaining 5 cups flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead until smooth, supple and elastic; about 10 minutes.
Lightly oil a large mixing bowl, place the dough in it and turn to coat the dough with oil.
Cover with a damp towel or plastic wrap and let sit in a warm place until the dough has doubled in volume; about 1 hour.
Turn the dough onto a lightly floured surface and divide into 4 equal pieces.
Form each piece into a cylinder and roll out until the 'log' is 1/2 inch in diameter.
Using a sharp knife, cut each 'log' into 1/2 inch pieces.
Place the pieces, flat side down, onto two lightly greased baking sheets.
Gently press each roll down to flatten.
Preheat oven to 375 degrees F (190 degrees C).
Cover the rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 375 degrees F (190 degrees C) until golden brown, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/20141/pan-de-sal-i"},{"id":"20137","title":"Bubbly Pies","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
goji berries, dried
spices, cinnamon, ground
sugars, granulated
orange juice, raw
butter, without salt","directions":"Preheat the oven to 375F.
Crust: Take the 1/2 cup of butter and make sure it is cold before cutting it up into little chunks.
Combine the flour, sugar and salt in a bowl before cutting the butter into it until the pieces that are about the size of peas.
Slowly add the in the water working it in as you go, being careful to not over work it.
When its all mixed in roll it into a ball and leave it to the side.
Filling: Take your berries, frozen or fresh, it doesnt really matter and put them into a bowl adding the cinnamon, sugar and orange juice and mixing until the berries are covered in the mixture.
I roll out the dough to about a 1/4 inch thick then cut out the appropriate sized circle then using a muffin tin form the pies that way.
Fill each pie with the berry mixture and dot the top with remaining butter.
Fold over the extra dough so that it covers the edges of the fruit then bake for 20 minutes, the crust should be a golden brown.
When you take them out keep in mind that if they bubbled over the side of the crust, THATS OKAY.
Theyre supposed to do that.
They wouldnt be called bubbly pies otherwise would they?
Theyre best hot so if youre serving them for dessert you can put the filled tray aside until you want to cook them.","url":"https://recipe.bluelayer.org/recipe/20137/bubbly-pies"},{"id":"20117","title":"Vickys Date & Raisin Squares","ingredients":"butter, without salt
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
salt, table
dates, deglet noor
raisins, seeded
water, bottled, generic
sugars, granulated","directions":"Preheat the oven to gas 4 / 180C / 350F and line an 8\" x 8\" square cake tin with parchment paper
Combine the margarine, oats, flour, brown sugar, bicarb of soda and salt in a large bowl and knead together.
If using plain flour only add 200g of the butter
Press half of the oat mixture into the bottom of the lined tin until well packed down and set the other half aside.
It can be a bit hard to spread the mixture to meet the sides so I put my hand inside a small ziplock bag and it helps pat it out without it all sticking to you
Put the chopped dates and raisins in a saucepan with the white sugar and water
Bring to the boil then reduce to a simmer for 5 - 10 minutes or until the water has mostly evaporated leaving a date paste in the pan
Spread the paste over the packed oat mixture
Press the rest of the oat mixture that was set aside on top of the date paste.
It's easier if you break pieces of dough off and pat them flat between your palms and put them on top like a patchwork quilt.
Then pat the whole surface down when you're finished
Bake for 30 minutes then let cool completely before slicing into squares
Delicious!","url":"https://recipe.bluelayer.org/recipe/20117/vickys-date-raisin-squares"},{"id":"20108","title":"White Trash Snack Mix/Candy","ingredients":"nuts, almonds
rice, white, long-grain, regular, unenriched, cooked without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
nuts, pecans
sugars, powdered","directions":"melt almond bark over LOW heat in a double boiler stirring frequently.
I suggest mixing a handful of all ingredients EXCEPT powdered sugar to see if you like more pretzels or more chex or whatever.
I just fold in the cereals, pretzels, & pecans into melted bark until well coated.
I didn't measure any of it, I just kept adding more until all pieces were covered well with bark, but there wasn't a ton of extra bark at the bottom of the pan.
Spoon mixture onto waxed paper or foil in large bite-size clumps.
(I use wax paper on a cookie sheet for easier transfer to the fridge.)
Move into the fridge for fast cooling if you like.
When bark has set, put all the pieces in a large tupperware type container or large ziploc bag.
Sprinkle the powdered sugar all over, then shake the container to spread it around well.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/20108/white-trash-snack-mix-candy"},{"id":"20101","title":"Rosemary Cracker Bread","ingredients":"wheat flour, white, all-purpose, unenriched
seeds, flaxseed
salt, table
sugars, granulated
spices, rosemary, dried
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat oven to 500 degrees with a large pizza stone on a rack.
Put flour, flax (if you are using it), salt, sugar and rosemary in a food processor.
Pulse to blend.
Add oil, pulse 3-4 times.
Turn machine to on and add water in stream till dough comes together.
Run for about 20 seconds.
Turn dough out and knead to a smooth ball.
Divide into four pieces and cover with a towel.
Let rest for 5 minutes.
Begin with one of the four dough pieces.
Using a pasta roller, start on the widest setting and finish on the thinnest, just as you would for rolling pasta dough.
It helps to divide the dough one more time about midway through the rolling process, so that one piece of dough results in two long (approximately 4 x 15) strips of rolled dough.
I also dust the dough with flour on both sides before rolling at the thinnest setting (which is #7 on my inexpensive manual pasta roller).
The two strips get baked at the same time, for a total of four batches of two strips from one cracker bread recipe.
I do not begin rolling the second piece of dough until the first batch is cooked.
Multitasking for this recipe always results in burned crackers for me!
Spritz dough with water from a spray bottle and sprinkle with sea salt (or kosher) and freshly ground pepper.
Slide parchment paper directly into the oven onto the baking stone.
Flip crackers over, and move from the front to the back of the oven after about 1 minute.
Watch closely.
Your oven my vary.
You want to flip them after the dough bubbles, but is still pliable.
I do this quickly by reaching in with tongs.
Watch closely after that.
Take them out after no more than a minutesometimes less.
You dont want them browned.
There will be light brown spots or speckles and maybe an edge or two will be darkening, but thats it.
The strips will still be flexible.
You can cut them into 6 lengths at this point with a pizza cutter for uniform sizes, or wait until they are crisp and break them for a more haphazard look.
Cool completely on a rack, then package and store in festive cellophane bags to impress your friends.
If you dont have a pizza stone large enough to bake the strips on, you can use a large cookie sheet.
You will need to dramatically increase the cooking time.
Watch for the dough to begin to bubble, give it another 30 seconds to a minute and then flip it.
You want to take them out when they are beginning to stiffen.
So if you grab one out of the oven it will bend into an arc slightly when held in the middle, but wont bend in half.
My directions make it sound much more complicated than it is.
I just wanted to be as helpful as I could be, having made many, many batches of these crackers and coming up with helpful tips along the way.","url":"https://recipe.bluelayer.org/recipe/20101/rosemary-cracker-bread"},{"id":"20100","title":"Granola Bars","ingredients":"oats
oil, canola
butter, without salt
salt, table
sugars, brown
honey
apple juice, canned or bottled, unsweetened, without added ascorbic acid
molasses
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat germ, crude
nuts, pecans
nuts, almonds
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 350 degrees F.
In a bowl, toss the oats with the canola oil, melted butter and salt.
Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don't burn.
Remove from the oven and set aside.
Reduce the heat to 325 degrees F.
In a medium saucepan, combine the brown sugar, honey, apple juice and molasses.
Heat the mixture slowly, stirring until all combined.
Stir in the vanilla and remove from the heat.
Toss together the toasted oats, rice cereal, wheat germ, pecans and almonds.
Pour in the sugar mixture, stirring as you pour.
Toss to combine; it will be sticky.
Press into 1 baking sheet (thoroughly greased with butter) and bake until golden, about 25 minutes.
Remove from oven and let cool.
Cut pieces with a sharp knife and remove from the pan.
You can cut them while they're still warm if that's easier.
Dip the cooled granola bars straight into the melted chocolate so that the top is plain and the bottom is chocolate-covered.
Set on parchment until set, sticking in the fridge to hasten this along if necessary.","url":"https://recipe.bluelayer.org/recipe/20100/granola-bars"},{"id":"20071","title":"Mad-Delicious Sriracha","ingredients":"peppers, jalapeno, raw
spices, garlic powder
sugars, granulated
salt, table
vinegar, distilled
water, bottled, generic","directions":"Combine chiles, garlic, sugar, salt, and vinegar in a small saucepan.
Cover and heat gently, as if to steep, over very low heat for 30 minutes.Add chile mixture and 1/4 cup hot water to a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth, adding more hot water if necessary.Store in refrigerator in an airtight container for 7 to 10 days.
If sauce separates, give it a good stir or shake.VARIATIONFiery Hot Green \"Sriracha\": Nothing like the real thing, but searingly spicy and tangier.
Preheat broiler to high.
Place 8 ounces whole jalapenos and 1 (1/2-inch-thick) onion slice on a baking sheet; coat with cooking spray.
Broil 5 minutes; turn vegetables.
Add 4 garlic cloves; broil 5 minutes.
Wrap mixture tightly in foil.
Let stand 20 minutes.
Peel and seed peppers.
Place peppers, onion, garlic, 1/4 cup fresh lime juice, 1/4 cup water, 2 tablespoons sugar, and 3/4 teaspoon salt in a blender; process until smooth.SERVES 16 (serving size: 1 tablespoon)CALORIES 14; FAT 0.1g (sat 0g); SODIUM 111mg","url":"https://recipe.bluelayer.org/recipe/20071/mad-delicious-sriracha"},{"id":"20068","title":"Orange Cranberry Bagels Bread Machine","ingredients":"orange juice, raw
salt, table
sugars, granulated
wheat flours, bread, unenriched
spices, cardamom
leavening agents, yeast, baker's, active dry
cranberries, dried, sweetened
water, bottled, generic
sugars, granulated
cornmeal, degermed, unenriched, yellow","directions":"Place orange juice, salt, sugar, flour, cardamon, and yeast in the bread machine in the order recommended by the manufacturer.
Select dough setting or dough/raisin setting.
Add the dried cranberries after the first mixing or at the \"beep\" of the dough/raisin setting.
When cycle is complete, let dough rest on a lightly floured surface.
Cut dough into 8 equal pieces for large bagels or 16 for mini bagels.
Roll each piece into a small ball.
Flatten balls.
Poke a hole in the middle of each with your thumb.
Enlarge the hole and even out the dough around the hole.
Cover bagels with a clean cloth and let rest for 10 minutes.
While dough is resting, Bring 3 quarts of water to boil in a large pot.
Stir in 3 Tablespoons of sugar.
Sprinkle an ungreased baking sheet with cornmeal.
Carefully transfer bagels to boiling water a few at a time.
Boil for one minute, turning half way through.
Drain on a clean towel covered cooling rack.
Arrange boiled bagels on prepared baking sheet.
Bake in preheated 375 degree oven for 20-25 minutes until browned.","url":"https://recipe.bluelayer.org/recipe/20068/orange-cranberry-bagels-bread-machine"},{"id":"20055","title":"Spiedino - Spiedies - Speedies Dipping Sauce","ingredients":"salad dressing, mayonnaise, regular
spices, tarragon, dried
mustard, prepared, yellow
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, garlic powder","directions":"Mix all ingredients together just until blended.
Chill 1-2 hours to blend flavors.
Serve cold.","url":"https://recipe.bluelayer.org/recipe/20055/spiedino-spiedies-speedies-dipping-sauce"},{"id":"20053","title":"Quick Quiche or Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Place all ingredients in food processor, and pulse slowly until mixture is the size of peas.
Slowly add in, 1 Tbls.
at a time, cold water until you can form it into a ball.
Pat evenly into a 9 inch pie or quiche pan.","url":"https://recipe.bluelayer.org/recipe/20053/quick-quiche-or-pie-crust"},{"id":"20048","title":"White Chocolate Krispies Treats","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
candies, marshmallows
oil, corn, peanut, and olive
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a large Pyrex dish, melt the chocolate in a 200 degree oven for at least 10 minutes.
Add the peanut butter while in oven about 2-3 minutes.
Take the dish out of the oven and mix.
Add marshmallows; mix well.
Add peanuts and rice krispies; mix well.
Spoon out with teaspoons onto wax paper and let stand about 2 hours.
Refrigerate in air tight containers.
Or you can freeze them.","url":"https://recipe.bluelayer.org/recipe/20048/white-chocolate-krispies-treats"},{"id":"20047","title":"Incredibly Easy White Chocolate Blueberry Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
nuts, almonds
blueberries, raw
orange juice, raw","directions":"LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside.
Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted.
Add almonds, blueberries and orange peel; stir until well blended.
SPREAD chocolate mixture into prepared pan.
Refrigerate 2 hours or until firm.
LIFT fudge from pan, using foil handles.
Cut into 48 pieces.
Store in tightly covered container in refrigerator up to 3 weeks.
(Do not freeze.
).
Wrap pieces in cellophane and tie with a bow for a cute gift!","url":"https://recipe.bluelayer.org/recipe/20047/incredibly-easy-white-chocolate-blueberry-fudge"},{"id":"20045","title":"Blueberry Orange Pie","ingredients":"wheat flour, white, all-purpose, unenriched
orange juice, raw
sugars, granulated
salt, table
butter, without salt
orange juice, raw
water, bottled, generic
sugars, granulated
cornstarch
orange juice, raw
blueberries, raw","directions":"Orange pastry:.
Combine flour, orange zest,(I use fresh from the orange used for the juice and lots of it) sugar and salt in a mixing bowl; stir to blend.
Using a pastry blender or 2 knives, cut butter into flour mixture until all resembles coarse meal.
Combine orange juice with water or use 3 Tbsps orange juice.
Add liquid by Tbsp, mixing gently with a fork, just until dough begins to hold together in clumps.
If necessary, an extra spoonful of water may be added.
Gather dough up and shape into a flat, round disk.
Chill at least 1 hour.
On lightly floured surface, roll dough to about 1/8\" thickness, in big enough circle to overhang 9\" pie plate by almost 2\".
Ease pastry into pie plate being careful not to stretch it.
Fold excess under, crimp decoratively.
Prick bottom and sides.
Freeze about 20 minutes while oven pre-heats to 375F.
Bake shell for 15 minutes or until golden brown.
Cool on wire rack while you make the filling.
For the filling:.
Stir together the sugar and cornstarch in heavy-bottomed 3 quart saucepan.
Stir in orange juice and 2 cups of the blueberries.
Cook, stirring constantly, over medium-high heat until mixture is thickened and just comes to the boil (7 to 10 minutes).
Remove from the heat and gently fold in remaining berries.
Mound filling into cooled crust and chill for at least 1 hour before serving.
For real decadence top with whipped cream.","url":"https://recipe.bluelayer.org/recipe/20045/blueberry-orange-pie"},{"id":"20021","title":"Olive Fougasse (Rustic Bread) -- Abm","ingredients":"wheat flours, bread, unenriched
wheat flours, bread, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking","directions":"Combine the yeast, flour, sugar, salt, milk, water and olive oil in the bread machine pan and process on the dough setting.
At the end of the cycle, turn out the dough onto a lightly floured board and knead in the olives.
Turn the bread pan over the dough and let it rest for 15 minutes.
Divide the dough into two equal pieces and roll each piece into an 8x10\" rectangle.
Place each rectangle on a parchment paper covered baking sheet.
Make two rows of 6 to 8 evenly spaced diagonal slashes, leaving 1\" at the border and in between the rows, cutting all the way through the dough.
Open these slits by pulling them well apart with your hands (this traditional pattern looks like a leaf.)
Coat the flatbreads with olive oil and set aside to rise until the dough is puffed, about 20 minutes.
Preheat the oven to 375F.
When loaves are puffy, bake for 15 to 20 minutes, or until golden brown.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/20021/olive-fougasse-rustic-bread-abm"},{"id":"20019","title":"Buffalo Chicken Dip","ingredients":"cheese, parmesan, hard
salad dressing, ranch dressing, regular
tomatoes, red, ripe, raw, year round average
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Combine cream cheese and ranch dressing until smooth.
You can microwave mixture to speed up the process (a minute or so at a time).
Add rotel tomatoes and mix thoroughly.
Drain can of chicken and wash out the \"canned smell\".
Add to dip by breaking up the big pieces of chicken.
Microwave until warm.
Eat with chips, crackers, or veggies.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/20019/buffalo-chicken-dip"},{"id":"20015","title":"Schlotzsky's Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
leavening agents, baking soda
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flours, bread, unenriched
cornmeal, degermed, unenriched, yellow","directions":"In a small bowl stir together the warm water, sugar, and yeast.
Stir to dissolve and set aside.
In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water.
Add the warm milk, salt, and one cup of the flour.
Beat with a wire whisk until smooth.
Beat in yeast mixture and remaining flour.
Batter should be thick, sticky, and smooth.
Prepare 2 pie pans with non-stick spray.
Dust pans with cornmeal.
Place 1/2 dough in each pie pan.
Batter will spread during rising time.
Spray top of dough with non-stick cooking spray.
Cover and let rise for one hour.
Repeat spraying of bread with non-stick cooking spray.
Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.
Allow to cool for an hour before slicing.","url":"https://recipe.bluelayer.org/recipe/20015/schlotzskys-bread"},{"id":"20011","title":"Paleo Candied Hot Roasted Pecan Bits","ingredients":"nuts, pecans
bacon, meatless
cock brand, palm sugar,
salt, table
spices, pepper, red or cayenne","directions":"Preheat oven to 225 degrees F (110 degrees C).
Put pecans in a resealable bag and pound into small pieces.
Mix bacon drippings, palm sugar, sea salt, and cayenne pepper together in a bowl.
Add pecans to the bowl and stir to coat using a spatula.
Spread coated pecan pieces onto a rimmed baking sheet.
Bake in the preheated oven, stirring every 15 minutes, until pecans are toasted and fragrant, about 1 hour.
Cool to room temperature and stir in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/20011/paleo-candied-hot-roasted-pecan-bits"},{"id":"20007","title":"Meringue from Powdered Egg White","ingredients":"sugars, granulated
water, bottled, generic
egg, white, raw, fresh
vanilla extract","directions":"Preheat oven to 400F.
Blend 1/4 cup sugar and egg white powder in a mixer bowl.
Add water and mix on low-medium speed 3-5 minutes until smooth.
Scrape bowl.
Beat on high speed, gradually adding remaining sugar and vanilla.
Scrape bowl.
Beat until meringue is stiff but not dry.
Spread over hot pie filling; seal to edges of crust.
Bake about 10 minutes until meringue is browned.","url":"https://recipe.bluelayer.org/recipe/20007/meringue-from-powdered-egg-white"},{"id":"19993","title":"Mahogany Buttercrunch Toffee","ingredients":"nuts, almonds
sugars, brown
water, bottled, generic
butter, without salt
vanilla extract
leavening agents, baking soda
candies, semisweet chocolate","directions":"Preheat oven to 350 degrees F.
Place almonds on a cookie sheet and bake them for 5-10 minutes until golden.
Watch carefully, they go from getting hot to dark brown in just a few seconds!
Cool to room temperature.
In a food processor pulse the almonds until they are finely chopped.
Sprinkle half of the nuts over a 7 inch by 10 inch area of a greased baking sheet.
Set aside.
In a medium, heavy saucepan combine the brown sugar, water and butter.
Have your baking soda and vanilla extract ready.
Over medium heat bring the sugar mixture to boil.
Stir occasionally to prevent burning until the mixture reaches 285 degrees F. (soft-crack stage).
Immediately remove the saucepan from the heat as the temperature will rapidly rise.
Immediately add the baking soda and vanilla extract.
Pour this mixture over the nuts on your baking sheet.
Quickly scatter the chocolate over the hot toffee.
Press lightly so it starts melting.
After about five minutes, the chocolate will be soft enough to spread with a long metal spatula in an even layer over the toffee.
Spread the remaining chopped almonds over the melted chocolate.
Cool completely and break into irregular pieces using a sharp knife.
Store in an airtight container at room temperature for about one month.
Makes one pound.
Can be doubled.","url":"https://recipe.bluelayer.org/recipe/19993/mahogany-buttercrunch-toffee"},{"id":"19989","title":"Swedish Thin Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix dry ingredients together.
Add cream and milk to form soft dough.
Divide into 7 balls.
Roll each ball out on floured surface using poky rolling pin.
Fry at 400 degrees on greased GRIDDLE until browned.
Makes approximately 28 pieces, depending upon how thinly you roll it and how you cut it after its cooked.","url":"https://recipe.bluelayer.org/recipe/19989/swedish-thin-bread"},{"id":"19986","title":"Maple-Pecan Brittle","ingredients":"sugars, granulated
syrups, corn, light
syrup, maple, canadian
water, bottled, generic
salt, table
nuts, pecans
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking soda","directions":"Line a baking sheet with parchment paper or spray with cooking spray.
Mix sugar, corn syrup, maple syrup, water, and salt together in a pot over medium heat until sugar is dissolved, 5 to 10 minutes.
Fold pecans into sugar mixture.
Place a candy thermometer in pecan mixture and turn heat up to medium-high.
Gently stir mixture until it reaches 300 degrees F (150 degrees C), about 10 minutes.
Quickly removing pot from heat and stir in margarine and baking soda until well mixed.
Pour mixture onto the prepared baking sheet and spread out with a spatula.
Allow to cool until hardened, about 30 minutes.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/19986/maple-pecan-brittle"},{"id":"19981","title":"Monster Munch Halloween Popcorn Mix","ingredients":"snacks, popcorn, air-popped (unsalted)
corn, sweet, white, raw
oil, corn, peanut, and olive
peanut butter, smooth style, without salt
nuts, almonds","directions":"Mix popcorn, candy corn, peanuts, and peanut butter pieces together in a large bowl.
Melt the almond bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until smooth, 1 to 3 minutes (depending on your microwave).
Do not overheat or chocolate will scorch.
Pour melted almond bark over popcorn mixture; stir until popcorn is well coated.
Spread popcorn mixture out onto a flat surface lined with waxed paper or parchment.
Let dry completely, then break into clumps.","url":"https://recipe.bluelayer.org/recipe/19981/monster-munch-halloween-popcorn-mix"},{"id":"19975","title":"Galette Dough Recipe","ingredients":"cream, sour, cultured
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
butter, without salt","directions":"To Make the Dough by Hand, stir the sour cream and 1/3 cup ice water together in a small bowl and set aside.
Put the flour, cornmeal, sugar, and salt in a large bowl and stir with a fork to mix.
Drop the butter pieces into the bowl, tossing them once or twice just to coat them with flour.
With a pastry blender, work the butter into the flour, aiming for pieces of butter that range in size from bread crumbs to small peas.
The smaller pieces will make the dough tender; the larger ones will make it flaky.
Sprinkle the cold sour cream mixture over the dough, one tablespoon at a time, tossing with a fork to evenly distribute it.
After youave added all of the sour cream, the dough should be moist enough to stick together when pressed; if itas not, add additional cold water, one teaspoon at a time.
(Temptation will be to add too much water; this is not a wet dough.)
With your hands, gather the curds of dough together.
(Youall have a soft, malleable dough, the kind you might want to overwork, so pat, donat knead.)
Chilling the Dough a\" Turn the dough out of the bowl and divide it in half.
Press each piece of dough into a disk, wrap in plastic, and refrigerate for at least two hours.
To Make the Dough in a Food Processor, stir the sour cream and 1/3 cup ice water together in a small bowl; set aside.
Put the flour, cornmeal, sugar, and salt in the work bowl of a processor fitted with the metal blade; pulse to combine.
Drop the butter pieces into the bowl and pulse eight to ten times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas.
With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.
This will not take long; air on the side of underdoing it in the food processor and finishing by hand.
Chilling the Dough a\" Remove the dough from the processor, divide it in half, and press each half into a disk.
Wrap in plastic and chill for at least two hours.
Storing a\" The dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month.
Thaw, still wrapped, in the refrigerator.
It is convenient to roll the dough into rounds, place parchment between each round, and freeze them wrapped in plastic this way, youall need only about twenty minutes to defrost a round of dough at room temperature before it can be filled, folded into a galette, and baked.","url":"https://recipe.bluelayer.org/recipe/19975/galette-dough-recipe"},{"id":"19962","title":"Hoisin Orange Chicken Bites","ingredients":"sauce, hoisin, ready-to-serve
rice vinegar,
orange juice, raw
orange juice, raw
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Mix everything together and let stand at least 15 minutes.
Thread 1 piece of chicken onto metal skewer or soaked wooded skewer.
Brush with remaining marinade.
Place on greased grill and barbecue over medium heat with closed lid for about 4 minutes or until cooked.","url":"https://recipe.bluelayer.org/recipe/19962/hoisin-orange-chicken-bites"},{"id":"19953","title":"Peanut Butter & Oat Energy Balls","ingredients":"oats
seeds, chia seeds, dried
seeds, flaxseed
vanilla extract
peanut butter, smooth style, without salt
butter, without salt
syrup, maple, canadian
dates, deglet noor","directions":"Add oats, chia seeds.
flax seeds and vanilla to a mixing bowl.
Set aside.
Add peanut butter, coconut butter and maple syrup to a saucepan and melt on a low heat until smooth and runny.
Pour liquid into the dry ingredients and mix until all the oats are coated with the liquid.
Add dates to a food processor and mix until broken into smaller pieces.
Add the rest of the ingredients (oat mixture) into the food processor with the dates and mix well until combined.
Roll into your preferred size balls and store in the freezer.","url":"https://recipe.bluelayer.org/recipe/19953/peanut-butter-oat-energy-balls"},{"id":"19946","title":"Pie Shell","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix into a dough.
Roll into pie plate and chill for 1 hour.","url":"https://recipe.bluelayer.org/recipe/19946/pie-shell"},{"id":"19945","title":"Raspberry Vinegar","ingredients":"raspberries, raw
vinegar, distilled
sugars, granulated","directions":"Place the berries in a large container.
Bring the sugar and vinegar to a boil and pour over the berries.
Stir and cover.
Cool and refrigerate for 30 days.
To process, strain the liquid through a piece of cheesecloth into a large pot.
Bring to a boil and simmer for 5 minutes.
Remove from the heat and pour into hot sterilized jars, cover and seal.
Yield 1 Quart.
NOTE: This vinegar needs to sit for 30 days to attain its full body and flavor.
Serve with salads, as a marinade for meats, poultry, or fish, or for something unusual sprinkle over french fried sweet potatoes.
Try using the vinegar in salad dressings.","url":"https://recipe.bluelayer.org/recipe/19945/raspberry-vinegar"},{"id":"19938","title":"Crusty Acorn Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
salt, table
honey
nuts, pecans","directions":"Mix all ingredients, except 1 Tablespoon Butter an half of the nuts.
Place into buttered pie pan.
Brush with butter.
Sprinkle with pecans.
Bake 425 degrees until top is crusty and squash is well heated through.","url":"https://recipe.bluelayer.org/recipe/19938/crusty-acorn-squash"},{"id":"19934","title":"Johnny Cakes","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Place first five ingredients in a bowl and whisk to combine.
Make a well in the centre and slowly ad the oil and then the water.
Gently mix until a lose dough forms.
Turn gently on to a very lightly floured surface and gently knead in to a ball.
Cover and let rest for 15 minutes.
Shape the dough into a long roll, about 2-3 inches wide; cut into 18 even pieces.
Shape each piece in to a small ball and then flatten into 1 1/2 inch thick disk.
Place a large skillet over medium heat.
Add enough oil to coat the bottom of the pan.
When the oil is hot, fry the johnny cakes in batches for 2-3 min per side, or until puffed and golden.
Dry on paper towels and serve.","url":"https://recipe.bluelayer.org/recipe/19934/johnny-cakes"},{"id":"19932","title":"Bacon, Scallion, Cream Cheese Plugs","ingredients":"bacon, meatless
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
sugars, granulated
salt, table","directions":"Cook the bacon in a skillet over medium heat until its auburn brown and crunchy.
Remove it from the pan and chop it into small pieces; reserve it and, separately, the bacon fat in the pan.
Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream it on medium speed.
Pour in the reserved bacon fat and paddle to combine.
Scrape down the sides of the bowl.
Add the chopped bacon, scallions, sugar, and salt and paddle briefly to incorporate.
Scoop the cream cheese mixture onto a quarter sheet pan in 8 even lumps.
Freeze until rock hard, 1 to 3 hours.
Once the plugs are frozen solid, they are ready to be used, or they can be stored in an airtight container in the freezer for up to 1 month.
Make a meat-free cream cheese plug with your favorite bagal fixins.
We make a veggie plug with dill and cucumber, too!","url":"https://recipe.bluelayer.org/recipe/19932/bacon-scallion-cream-cheese-plugs"},{"id":"19931","title":"Blueberry Pie Filling Recipe","ingredients":"blueberries, raw
sugars, granulated
cornstarch
lemon juice, raw","directions":"Mix all ingredients and cook over medium heat till juice thickens.
Let cold before using.","url":"https://recipe.bluelayer.org/recipe/19931/blueberry-pie-filling-recipe"},{"id":"19930","title":"Good Eats Slacker Jacks","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
butter, without salt
sugars, brown
syrups, corn, light
vanilla extract","directions":"Preheat the oven to 250 degrees F.
Spray a pan with nonstick spray and line with parchment paper.
Spray the parchment paper with nonstick spray.
Combine the popcorn and peanuts in a large mixing bowl and set aside.
Melt the butter in a medium saucepan over medium heat.
Add the brown sugar, corn syrup and vanilla and stir until combined.
Heat the mixture until it reaches 250 degrees F, approximately 10 minutes.
Pour the syrup over the popcorn and stir to combine.
You will need to work quickly because the syrup hardens rapidly.
Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour.
(I have never baked mine and still think it comes out tasting wonderful but wanted to include this step as this is how they made it on tv).
Cool completely.
Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.","url":"https://recipe.bluelayer.org/recipe/19930/good-eats-slacker-jacks"},{"id":"19923","title":"Easy Tofu","ingredients":"water, bottled, generic
margarine, regular, hard, soybean (hydrogenated)
lemon juice, raw","directions":"Fill your Vita-mix or other blender 1/3 full of softened Laura Soybeans that have soaked in water overnight.
Add water to fill blender to within 2 inches of top.
Puree the soybeans as thoroughly as your blender will grind.
This is your soy milk.Do not strain this milk, leave the tiny pieces of soybean in the soy milk.
Pour this unstrained soy milk into a pot and heat up to 180 degrees for 20 minutes.Stir occasionally to prevent scorching --in case you allow heat to get too high.
Monitor the temp with any common meat thermometer and try not to go over 180 degrees.
After milk has cooked remove from heat and gently stir your coagulant of choice into the cooked soy milk and allow it to curd.
Place a piece of cheesecloth over a strainer and pour the curded soy milk into the strainer allowing the whey to drain away.
Press out excess whey and spoon the tofu into a plastic food storage container and refrigerate.
I like to lightly sprinkle salt over the top of the tofu and cover with a thin layer of water and store.","url":"https://recipe.bluelayer.org/recipe/19923/easy-tofu"},{"id":"19919","title":"Deer Camp Hot Mustard Dip, (For Bologna)","ingredients":"mustard, prepared, yellow
bananas, raw","directions":"The measurement of the banana peppers is 16 ounces of them by volume AFTER they are drained, so you'll probably need a couple of regular-sized jars if you plan to make the full recipe.
Pour the drained hot pepper slices into a mixing bowl and remove any tops with stems or hard pieces.
Don't worry about a few seeds if some are present.
In a food processor, dump in the drained pepper slices and turn them into \"mush\".
In a mixing bowl, blend the pepper mush with the mustard.
Store under refrigeration in sanitized jars.
NOTE: My hunting pals and I have found that this recipe tastes best with one of the following three (fairly tart) brands of mustard: Heinz (my favorite); French's, or; Plochmans.
ALSO, I use pepper slices instead of whole peppers because there are very few seeds in the canned sliced peppers.","url":"https://recipe.bluelayer.org/recipe/19919/deer-camp-hot-mustard-dip-for-bologna"},{"id":"19917","title":"Creamy Caramel Candy in the Microwave","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
sugars, granulated
honey
vanilla extract","directions":"Put all the ingredients into a microwave-free container.
The deeper the container the better.
Do not cover with plastic wrap at all in this recipe.
Microwave for 3 minutes at 500 W. Stir to fully dissolve the granulated sugar.
Microwave for 4 minutes at 500 W. (It will get bubbly.)
Stir again.
Microwave for 2 minutes at 500 W, then stir.
Repeat 7 to 8 times.
Go to the next step when the batter begins to stick to the sides of the container.
From here onwards, microwave for 1 minute at 500 W and stir.
Repeat 3 times.
When the batter slides off the spatula like a ribbon, mix in the vanilla extract.
Line a flat container with parchment paper and pour in the batter.
Flatten out the surface and chill in the freezer.
When it's hardened, slice into desired shapes and wrap them up with pieces of parchment paper that were already cut (make it about 10 cm by 7.5 cm).
Keep in fridge.
If the caramel doesn't harden even after it's wrapped up, keep in freezer.
It's really chilly and tasty!","url":"https://recipe.bluelayer.org/recipe/19917/creamy-caramel-candy-in-the-microwave"},{"id":"19915","title":"Blue Ribbon Winner Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
salt, table
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda","directions":"Grease large cookie sheet.
In a heavy, 2-quart sauce pan (I use a cast iron dutch oven) over medium heat, heat to boiling the following: sugar, corn syrup, salt and water, stirring until sugar is dissolved.
Stir in peanuts at this point.
Set in candy thermometer and continue cooking, stirring frequently until thermometer reaches 300*F or the hard crack stage.
Remove from the heat immediately and stir in butter and baking soda.
Pour at once onto the cookie sheet.
Spread around until mixture is about a 14 x 12 rectangle.
Once cool, snap into pieces with hands.
Yields approx.
1/4 pound.","url":"https://recipe.bluelayer.org/recipe/19915/blue-ribbon-winner-peanut-brittle"},{"id":"19911","title":"D's Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic
sugars, granulated","directions":"Cut butter into flour, salt and sugar if using.
Add a little water at a time until a soft dough is made.
Roll out as usual.","url":"https://recipe.bluelayer.org/recipe/19911/ds-pie-pastry"},{"id":"19894","title":"Bannock","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
raisins, seeded
water, bottled, generic","directions":"**For plain bannock, omit rolled oats and increase the all purpose flour to 1 cup.
Stir together flours, oats, sugar, baking powder and salt.
Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough.
With floured hands, pat into greased pie plate.
Bake in 400F (200C) oven for 20 to 25 minutes or until browned and tester comes out clean.
Cut into wedges.
VARIATIONS: In place of raisins add chopped dried apricots or fresh berries.","url":"https://recipe.bluelayer.org/recipe/19894/bannock"},{"id":"19878","title":"Raspberry Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
sugars, brown
spices, cinnamon, ground
butter, without salt
raspberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
vanilla extract","directions":"Mix the flour, nuts, salt, brown sugar and cinnamon for the topping in a bowl.
Cut butter into pea-sized pieces and add to the flour mixture.
Crumble the butter into the flour mixture using your fingers, until it's sandy in consistency and there are small balls of butter-flour-sugar formed.
My crisp topping turns out like this!
Refrigerate until ready to bake.
Preheat oven to 190C/375F.
In a separate bowl, toss the raspberries with 4 tsp sugar, 1 1/2 Tbsp flour, and 1/2 tsp vanilla so they are evenly coated
Lay the raspberries across the bottom of pie dish and top with the topping.
Bake for 30-40 minutes or the berries are bubbling and the topping has turned golden brown.
During baking, check the topping periodically to make sure it's not browning too early.
If it is, lightly lay over a piece of aluminum foil to prevent it from burning.","url":"https://recipe.bluelayer.org/recipe/19878/raspberry-crisp"},{"id":"19868","title":"Peach and Berry Crumble","ingredients":"peaches, yellow, raw
cranberries, dried, sweetened
cornstarch
orange juice, raw
vanilla extract
oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 350F.
Lightly spray a nonstick 8\"x4\" loaf pan with vegetable oil spray.
In a medium bowl, stir together the peaches, cranberries, cornstarch, orange juice, and vanilla until the cornstarch is dissolved.
Pour the peach mixture into the pan.
In a small bowl, combine the remaining ingredients except the margarine; using two knives or pastry blender, cut the margarine into the oat mixture until it has a coarse texture and the pieces are about the size of small peas.
Sprinkle over the peach mixture.
Bake for 25 minutes or until the peaches are tender.
Remove from the oven.
Preheat the broiler.
Broil the crumble for 3 or 4 minutes or until the topping begins to brown.
Remove from the broiler and let stand for about 30 minutes to allow the flavors to blend.","url":"https://recipe.bluelayer.org/recipe/19868/peach-and-berry-crumble"},{"id":"19849","title":"Bagels","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
sugars, brown","directions":"First, combine the starter ingredients in a medium-sized bowl.
Cover, and let rest at room temperature overnight.
The next day, combine the puffy starter with all of the dough ingredients (except the brown sugar) and knead, either by hand, electric mixer, or bread machine, to form a stiff but not dry dough.
(I used the dough hook on my KitchenAid Mixer, and let it work for about 10 minutes till the bread was smooth.)
Since were using a high-protein bread flour here, you might notice it takes a bit more effort and time to develop the gluten.
Place the dough in a lightly greased bowl, cover, and set it aside to rise for 1 hour.
Gently deflate the dough, and let it rise for another 30 minutes.
Transfer the dough to a work surface, and divide it into 12 pieces.
Roll each piece into a smooth, round ball.
Cover the balls with plastic wrap, and let them rest for 30 minutes.
Theyll puff up very slightly.
While the dough is resting, prepare the water bath by heating the water and malt (or sugar) to a very gentle boil in a wide-diameter (about 10) pan.
Make sure you have enough water to fill the pan to about 1 deep.
Preheat your oven to 425 degrees F.
Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until its about 2 inches in diameter (the entire bagel will be about 3 1/2 across).
Place each bagel on a lightly greased or parchment-lined baking sheet (I used a Silpat) and repeat with the remaining pieces of dough.
Transfer the bagels, four at a time if possible, to the simmering water.
Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary.
Cook the bagels for 2 minutes, flip them over, and cook for 1 minute more.
Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet.
Repeat with the remaining bagels.
Bake the bagels for about 25 minutes, or until theyre as deep brown as you like.
To top with seeds, remove them from the oven after about 15 minutes, spray with water or Quick Shine, and sprinkle with seeds.
Return to the oven to finish baking.
Remove the bagels from the oven, and cool completely on a rack.","url":"https://recipe.bluelayer.org/recipe/19849/bagels"},{"id":"19843","title":"Apple Crumble (Barbados)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cinnamon, ground
butter, without salt
lard
apples, raw, with skin","directions":"Mix flour, sugar, and cinnamon in a food processor.
Blend in butter and lard until crumbly.
Press about half of the mixture into the bottom of a casserole dish.
Pour the pie filling over.
Sprinkle the remaining mixture over top of the pie filling.
Bake at 375*F for 30 minutes.
Serve warm with ice cream, or serve chilled.","url":"https://recipe.bluelayer.org/recipe/19843/apple-crumble-barbados"},{"id":"19829","title":"Surprise Meatball Fondue","ingredients":"beef, grass-fed, ground, raw
onions, raw
bread crumbs, dry, grated, plain
cheese, cheddar
tomatoes, red, ripe, raw, year round average
vinegar, red wine
honey
mustard, prepared, yellow
sauce, worcestershire
soup, chicken broth or bouillon, dry
cornstarch
orange juice, raw","directions":"In a bowl, mix ground beef, onion and bread crumbs.
Add salt and pepper to taste.
Shape meat mixture into 36 even-sized balls.
Flatten each ball slightly, place a piece of cheese in the middle and mold the meat around it, sealing well.
To make the barbecue sauce, put tomato paste, vinegar, honey, dry mustard, Worcestershire sauce and broth in a small saucepan and simmer 10 minutes.
Blend cornstarch with orange juice, stir into sauce, and simmer 1 minute.
General fondue directions: Fill the pot a third full of vegetable oil and heat on the stove until it reaches 375 degrees.
Then, carefully transfer the pot to the burner on the table.
If too much food is added to the oil, the temperature will drop, so reheating on the stove will be necessary.
At the table each person spears a piece of meat, fish or vegetable with a fondue fork and places it in the oil until cooked to their taste.
Makes 4 to 6 servings.","url":"https://recipe.bluelayer.org/recipe/19829/surprise-meatball-fondue"},{"id":"19823","title":"Dark Chocolate Cherry Candies","ingredients":"spartan, real semi-sweet chocolate baking chips,
pretzels, soft, unsalted
cherries, sweet, raw
nuts, almonds","directions":"LINE baking sheets with wax paper.
MICROWAVE chocolate in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR.
If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
Stir in pretzels, cherries and almonds until well coated.
Drop by rounded tablespoon onto prepared trays.
Refrigerate for 20 minutes.
Store in airtight container at room temperature.
NOTE: Coarsely chopped dried apricots or sweetened dry cranberries can be substituted for the dried cherries.","url":"https://recipe.bluelayer.org/recipe/19823/dark-chocolate-cherry-candies"},{"id":"19821","title":"Shorecook's Cashew Brittle","ingredients":"butter, without salt
nuts, cashew nuts, raw
sugars, granulated
syrups, corn, light
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Grease a baking sheet with 1 tablespoon butter.
Combine cashews, sugar, and corn syrup in a large microwave-safe glass or ceramic bowl.
Microwave on high until sugar melts and mixture is hot, about 6 1/2 minutes.
Stir 1 tablespoon butter and vanilla extract into cashew mixture.
Microwave until hot, about 2 1/2 minutes more.
Stir baking soda into cashew mixture until light and foamy.
Spread mixture on prepared baking sheet.
Cool completely and break into pieces.","url":"https://recipe.bluelayer.org/recipe/19821/shorecooks-cashew-brittle"},{"id":"19813","title":"Vodka Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
alcoholic beverage, distilled, vodka, 80 proof
water, bottled, generic","directions":"Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
Empty mixture into medium bowl.
Sprinkle vodka and water over mixture.
With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
Divide dough into two even balls and flatten each into 4-inch disk.
Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.","url":"https://recipe.bluelayer.org/recipe/19813/vodka-pie-crust"},{"id":"19805","title":"Rich Cocoa-Cream-Filled Cocoa Bread","ingredients":"wheat flours, bread, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, granulated
cornstarch
margarine, regular, 80% fat, composite, stick, without salt","directions":"Combine all of the ingredients for the cocoa bread dough into a bread maker and start the bread dough course.
Meanwhile, prepare the cocoa cream.
Combine all of the ingredients for the cocoa cream, except the margarine, in a heat-proof bowl.
Microwave at 500W for 10 minutes.
Remove it midway twice to mix.
Microwave for another 5 minutes while keeping an eye on the condition of the mixture.
Once it becomes very thick, stir in the margarine.
Spread it evenly into a shallow tray and set aside to cool.
Remove the finished bread dough from the bread maker and punch it down.
Separate into 12 round pieces, cover with plastic wrap, and let it sit for 15 minutes.
Once the cocoa cream has cooled, use a spoon to cut into 12 parts.
Punch down the portions of bread dough and flatten them out with your hands.
Place the portions of cocoa cream on each piece of dough and wrap.
In a warm place, let them sit for 40 minutes to complete the second rising.
Once they have doubled in size, bake at 180C for 12 minutes.
And they're done.","url":"https://recipe.bluelayer.org/recipe/19805/rich-cocoa-cream-filled-cocoa-bread"},{"id":"19797","title":"Pia Mia's Peanut Butter Balls","ingredients":"peanut butter, smooth style, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Mix together the first four ingredients and 1/2 cup of the Rice Krispies.
Shape into 1-inch balls.
Place remaining cereal in zip-top plastic bag and crush to a powder with a rolling pin.
Place shaped balls in plastic bag and shake and allow the cereal to coat each ball evenly.
Pia Mia's Pia Nut Butter Balls should be stored in air tight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/19797/pia-mias-peanut-butter-balls"},{"id":"19791","title":"Old Fashioned Sponge Candy","ingredients":"sugars, granulated
vinegar, distilled
syrups, corn, light
leavening agents, baking soda","directions":"line the bottom and sides of a 9x9\" square pan -- with aluminum foil -- butter foil and set aside.
combine sugar, vinegar and corn syrup in a heavy pan --
stir once over medium heat till sugar dissolves --
heat until mixture reaches the hard crack stage or 290*-310* on candy thermometer.
remove from heat, carefully stir in baking soda.mixture will foam quite high --
pour mixture into prepared pans, set aside at room temperature until firm --
invert pan to remove candy.
peel foil off and break candy into small pieces --
store in an airtight container at room temperature -- .","url":"https://recipe.bluelayer.org/recipe/19791/old-fashioned-sponge-candy"},{"id":"19790","title":"Chicken & Rice Soup","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
spices, bay leaf
salt, table
celery, raw
carrots, raw
rice, white, long-grain, regular, unenriched, cooked without salt
spices, pepper, black","directions":"Add water and seasonings and chicken.
bring to boiling point.
Add Rice.
Simmer for 3-4 hours remove meat debone and cut into small Pieces.
Stir frequently to prevent rice from burning.
Wash veggies well.
dice celery, carrots and chop the onion.
Add veggies to meat stock.
Cover and simmer for about 1 hour.
Replace water as necessary.","url":"https://recipe.bluelayer.org/recipe/19790/chicken-rice-soup"},{"id":"19787","title":"Smoked Salmon Dip","ingredients":"fish, salmon, atlantic, wild, raw
cheese, parmesan, hard
salad dressing, mayonnaise, regular
onions, spring or scallions (includes tops and bulb), raw","directions":"In a bowl add cream cheese and mayonnaise; mix until smooth.
Dice smoked salmon into small pieces.
Add green onion and salmon.
Chill and serve.","url":"https://recipe.bluelayer.org/recipe/19787/smoked-salmon-dip"},{"id":"19768","title":"Kim's Tiger Butter","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Place white chocolate wafers and peanut butter in a large, microwave-safe glass bowl.
Microwave at 50% power for 2-3 minutes.
Stir and microwave for an additional 2-3 minutes until completely melted.
The time required will depend on your microwave.
Line a large baking sheet with parchment paper.
Spread the white chocolate-peanut butter mixture evenly on the lined baking sheet.
Melt the chocolate chips in a small bowl in the microwave.
This should take less than a minute at 50% power.
Drop spoonfuls of melted chocolate randomly on the white chocolate mixture.
Use a skewer or the tip of a knife to swirl the chocolate.
Cool, break into bite size pieces or use a bench knife to cut into small squares.","url":"https://recipe.bluelayer.org/recipe/19768/kims-tiger-butter"},{"id":"19751","title":"Polenta Croutons","ingredients":"water, bottled, generic
salt, table
spices, pepper, black
spices, garlic powder
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard","directions":"bring water to a boil.
add corn meal slowly.
be careful of the bubbling.
incorporated well.
turn off heat and add cheese.
pour mixture on a pan sprayed cookie sheet.
place in refer for about one hour.
turn over on cutting board and cut into uniform pieces.
You decide on the size of your crouton.
place pieces on pan sprayed cookie sheet.
not too close together to prevent sticking.
bake in a 350 degree oven for approximately 30 minutes.
stirring every 10 minutes to obtain carmalizing and drying.
cool down and use on salads, soups or as a savory snack.","url":"https://recipe.bluelayer.org/recipe/19751/polenta-croutons"},{"id":"19749","title":"Gluten Free Tortillas","ingredients":"rice flour, white, unenriched
xanthan gum,
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
salt, table
water, bottled, generic","directions":"Add the dry ingredients to a large mixing bowl and mix the thoroughly.
Add the water to the bowl and mix the dry ingredients into the water with your hand until its an even mixture.
Separate the dough into 8 pieces and roll each piece into a ball with a rolling pin.
Place all but one of the dough balls back into the bowl and cover with plastic wrap until you're ready to work with them.
Sprinkle a clean, flat surface with a bit of buckwheat or other GF flour and then roll your dough ball into a roughly circular shape and get as thin as possible.
Preheat a hot frying pan (I use a cast iron griddle on medium heat with just a smidge of olive oil) add the tortilla and let it cook approximately 1-2 minutes or until it has started puffing up and the bottom side is developing those lovely brown spots.
Flip the tortilla and cook the other side until is toasty as well.
Remove and keep warm until ready to use.","url":"https://recipe.bluelayer.org/recipe/19749/gluten-free-tortillas"},{"id":"19747","title":"Homemade Soft Flatbread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"In a large bowl or in the bowl of a stand mixer, dissolve yeast and sugar in the warm water.
Let it sit 5 minutes until foamy.
Add half of the bread flour and the whole wheat flour, salt, milk and olive oil.
Stir until just combined.
On a floured surface, knead dough 10 minutes by hand, adding just enough of the remaining half of the bread flour to make a soft, smooth and only slightly sticky dough.
Or, using the dough hook attachment, knead dough in the stand mixer for 5 minutes, adding just enough of the remaining bread flour needed to make a soft, smooth and only slightly sticky dough that pulls away from the sides of the bowl.
Shape dough into a ball and place in a large, lightly greased bowl; turn once to coat.
Cover bowl with plastic wrap and let dough rise in a warm place 1 hour until doubled.
Meanwhile, heat a griddle or large skillet to 350 F, or medium heat.
Punch down risen dough and divide into 8 equal pieces.
Shape each piece into a ball and place on a lightly floured surface.
Cover with a thin towel or plastic wrap and let it rest for 10-15 minutes so the gluten has time to relax.
Working with 1 piece of dough at a time, roll out dough into an 18-inch thick circle, about 7 to 8 inches long.
Place the flatbread (1-2 at a time, depending on how many fit on your griddle/skillet) on the griddle or skillet and cook 2 to 3 minutes until top begins to get bubbly and puffy.
Use tongs to flip them over and cook on the other side, another 2 to 3 minutes until golden brown spots appear on the bottom and the flatbread is cooked through.
Stack cooked flatbreads on a plate covered with a towel while you cook the remaining flatbreads.
Serve the flatbreads immediately, or reheat them as needed to make them soft again.
Store flatbreads, covered with plastic wrap or a thin towel, at room temperature for up to 2 days.
Recipe adapted from Mels Kitchen Cafe.","url":"https://recipe.bluelayer.org/recipe/19747/homemade-soft-flatbread"},{"id":"19732","title":"Basil Butter","ingredients":"butter, without salt
spices, basil, dried
cheese, parmesan, hard
spices, garlic powder
salt, table
spices, pepper, black","directions":"Stir all ingredients together in a small bowl until combined.
Use immediately or refrigerate.
If you would like to make it into pretty pats of butter you can place the butter mixture in the middle of a large piece of plastic wrap.
Shape into a log and refrigerate.
Slice the cold butter into desired thickness.","url":"https://recipe.bluelayer.org/recipe/19732/basil-butter"},{"id":"19730","title":"No Bake Reindeer Drops","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cocoa, dry powder, unsweetened
salt, table
vanilla extract
peanut butter, smooth style, without salt
oats","directions":"Combine sugar, milk, butter, & cocoa in a saucepan and cook over medium-high heat until it boils.
Boil and stir for one minute.
Add remaining ingredients and stir.
Quickly spoon cookie size pieces on wax paper and allow to cool.","url":"https://recipe.bluelayer.org/recipe/19730/no-bake-reindeer-drops"},{"id":"19728","title":"Flaky Ginger Ale Processor Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
beverages, carbonated, ginger ale
vinegar, distilled","directions":"In a food processor, process flour, sugar (if using) and butter with on/off turns (about 2-3 seconds at a time) until the mixture begins to look like coarse oatmeal.
Combine the ginger ale with vinegar, and add through feed tube while machine is running; process just until the dough begins to gather in a mass around the blades (about 8-10 seconds, do not overprocess!
).
Dump the dough onto the counter.
Gather up all the dough then shape into a flat disc.
Wrap disc in plastic wrap and chill in fridge for a minimum of 30 minutes or up to overnight.
Dough may be frozen wrapped in plastic wrap then tightly in foil.","url":"https://recipe.bluelayer.org/recipe/19728/flaky-ginger-ale-processor-pie-pastry"},{"id":"19727","title":"Southwestern Oven Fried Chicken","ingredients":"spices, garlic powder
spices, onion powder
spices, paprika
spices, chili powder
spices, cumin seed
salt, table
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, buttermilk, fluid, cultured, lowfat
delallo, italian seasoned breadcrumbs,
cornmeal, degermed, unenriched, yellow","directions":"Combine the first 7 ingredients in a small bowl; blend well.
Rub the chicken pieces with 3 tablespoons of the spice mix and set aside the remaining mix.
Place the chicken in a 9x 13 dish and let stand 10 minutes.
Pour the buttermilk over the chicken, turning to coat.
Cover and marinate 2 hours in the refrigerator, turning occasionally.
Remove the chicken from the dish and discard the buttermilk.
Preheat the oven to 400 degrees.
Combine the remaining spice mixture, breadcrumbs, and cornmeal in a a dish and stir well.
Dredge each chicken piece in the cornmeal mixture.
Place on a baking sheet coated with cooking spray.
Bake 20 minutes 40 minutes (do not turn) or until juices run clear.","url":"https://recipe.bluelayer.org/recipe/19727/southwestern-oven-fried-chicken"},{"id":"19702","title":"Chicken Wings Pacifica","ingredients":"soy sauce made from soy (tamari)
sugars, brown
butter, without salt
mustard, prepared, yellow
spices, ginger, ground
spices, garlic powder
chicken, broilers or fryers, wing, meat and skin, raw","directions":"Combine all ingredients, except chicken wings, in a saucepan.
Cook over medium heat and bring to a boil.
Remove from heat.
Cut wings into two pieces and arrange in a 9x13 pan.
Pour sauce/marinade over the wings.
Marinate for 4 hours or overnight.
Bake at 350 degrees for 1 hour.
Reserve sauce to serve over rice.","url":"https://recipe.bluelayer.org/recipe/19702/chicken-wings-pacifica"},{"id":"19693","title":"Honey Roasted Almonds","ingredients":"nuts, almonds
sugars, brown
salt, table
honey
water, bottled, generic
oil, olive, salad or cooking","directions":"Place almonds in a single layer on a baking tray in a cold (not preheated oven) set to 350 F. Roast for about 15 minutes stirring occasionally.
You know it's done when they're lightly golden in color and wonderfully aromatic.
While almonds are in oven, mix sugar and salt in a large mixing bowl.
Set aside a tablespoon or two of this mixture.
In small sauce pan on stove top, combine water, oil and honey.
Bring to boil.
Once almonds are done roasting, add them to the sauce pan.
Do not reduce heat.
You have to stir non stop until the almonds absorb all of the liquid, which will take about 10-15 minutes.
Remove almonds from stove top.
Stir into large mixing bowl with sugar and salt mixture.
Mix thoroughly.
Spread out honey roasted almonds on plate or baking tray.
Do not use wax paper, it will melt.
Sprinkle with some of the sugar and salt you set aside.
Once it cools and you break it into small pieces, toss it with the last of the sugar salt mixture.","url":"https://recipe.bluelayer.org/recipe/19693/honey-roasted-almonds"},{"id":"19692","title":"Easy Low Calorie Bread in 30 Minutes","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
salt, table","directions":"Add the water into a large heatproof bowl, and microwave at 500 W for 30 seconds.
Add the sugar and dry yeast to the Step1 bowl, and mix with a fork.
Add the bread flour and salt.
Knead the dough by hand for about 30 seconds.
The dough is still sticky at this point.
Bring the dough together by hand.
Wrap it and microwave at 200 W for 40 seconds.
Knead again for about 30 seconds, wrap it and microwave for 10 minutes using the dough rising-setting.
Meanwhile, preheat the oven to 230C.
Divide the dough into 4 equal pieces and roll them into balls.
Bake on the bottom rack of the oven for 10 minutes and it is done.
Substitute 30% of the bread flour with whole wheat flour.
You can try different ratios, but I think 30% whole wheat flour is the most balanced.
I made matcha (green tea) and white chocolate chip bread, too!
I received the question, \"what do you do if the microwave does not have the dough rising-setting\".
So I tried rising the dough using the defrost-setting, but the temperature was too high and it did not go well.","url":"https://recipe.bluelayer.org/recipe/19692/easy-low-calorie-bread-in-30-minutes"},{"id":"19689","title":"Cream Cheese Herb Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, red or cayenne
chives, raw
spices, thyme, dried
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Blend all dry ingredients.
Using a fork, cut in margarine, cream cheese and shredded cheddar.
Mix until crumbly with no large pieces of margarine or cream cheese left.
Add milk, mixing until blended.
Place on a floured surface and turn over several times to be sure all is blended.
Roll to a 3/4 thickness.
Cut with a 2 round biscuit cutter.
Bake on an ungreased sheet at 425 degrees (F) for 15 18 minutes.
Yield: 16 biscuits
Tip: If you use a plastic pastry sheet (for rolling the dough) that has been rolled up for a long time, try the following: the day before, soak in hot water for about 15 minutes, roll up in the opposite direction, secure with rubber bands and unroll the following day for a flatter sheet.","url":"https://recipe.bluelayer.org/recipe/19689/cream-cheese-herb-biscuits"},{"id":"19682","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"Combine flour and salt in a large mixing bowl.
Heat lard (or shortening) and water in a small saucepan over low heat until lard has just melted.
Allow mixture to cool for a few minutes, then gradually stir it into the flour mixture.
Form into a dough by hand (or if you have a stand mixer, turn on low speed until well combined, scraping down the sides of the bowl).
The result should be a dough that is neither wet nor dry and crumbly.
~NOTE~ If too wet, add a little more flour; if too dry, add a little more water.
I normally don't have to add anything at this point.
Knead dough briefly by hand or mix with stand mixer until dough starts to wrap up the bread hook.
Place dough on a lightly floured surface and divide dough into 12 pieces.
Roll the pieces of dough into little balls between the palms of your hands and place on a flat surface such as a baking sheet.
Cover with a slightly damp towel, and allow to rest for at least 10 minutes (or up to 1 1/2 hours).
Using a rolling pin, roll dough into thin rounds about 6-7 inches in diameter.
Preheat a large, heavy skillet or griddle over medium-high heat.
Place a dough round on the cooking surface; within about 30 seconds the dough should start to bubble, and some little brown spots should begin to form on the bottom.
Flip tortilla, and cook another 30 seconds on the other side.
The tortilla will puff up, at this point, I usually mash them down with a spatula, but it itsn't necessary.
Once the tortilla has turned white with little brown spots on it, it is done.
Remove from heat and place on a dinner plate.
Use another dinner plate inverted to act as a lid to keep tortillas warm.
You might need to adjust heat, as necessary, as you cook remaining tortillas.","url":"https://recipe.bluelayer.org/recipe/19682/flour-tortillas"},{"id":"19679","title":"Abc Wheat Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
apples, raw, with skin
bananas, raw
carrots, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
salt, table
oil, canola
honey
seeds, flaxseed
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"In electric mixer bowl, combine water, yeast and sugar.
Let stand 5 minutes to proof yeast.
Stir in rest of ingredients.
Using dough hook & knead 5 to 8 minutes on low speed.
If dough doesn't form a ball around the dough hook add 1 to 2 T additional flour.
Place dough in greased bowl, cover & let rise in a warm place until doubled in size.
Punch down dough.
Divide dough into 3 equal pieces.
Roll each piece into a 12 x 8 inch rectangle.
Starting with the short side, roll up as for a jellyroll; seal edges & ends.
Place in greased 8 1/2 x 4 1/2inch loaf pans.
Cover, let rise in warm place until double.
Bake in a preheated 375 degree F oven for 25 to 30 minutes or until golden brown and done.
Remove loaves from pans to wire racks to cool.
Brush with butter if desired.","url":"https://recipe.bluelayer.org/recipe/19679/abc-wheat-bread"},{"id":"19661","title":"Classic Lard Two-Crust Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
water, bottled, generic","directions":"Whisk flour and salt together in a large bowl.
Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs.
Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl.
Divide the dough in half and shape flattened rounds.
Wrap in plastic and refrigerate for at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/19661/classic-lard-two-crust-pie-pastry"},{"id":"19634","title":"Whipped Cream Topping","ingredients":"cream, fluid, heavy whipping
sugars, granulated
vanilla extract","directions":"Chill bowl and beaters in the freezer for at least 5 minutes.
Whip cream until soft peaks form.
Add sugar and vanilla.
Whip mixture until stiff peaks form.
Recipe makes enough to cover a 9\" pie.","url":"https://recipe.bluelayer.org/recipe/19634/whipped-cream-topping"},{"id":"19633","title":"Hudson's Bay Bread (Homemade Granola Bars)","ingredients":"oats
honey
syrups, corn, light
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"preheat oven to 350.
in a large bowl stir all the ingredients together.
Press 1/2 inch thick onto a 9x18 inch cookie sheet.
bake at 350 for about 15 minutes, until the mixture is bubbly,
Remove from oven and let cool (this is very important, it will become very crumbly if you don't allow it to cool completely)
Cut into small pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/19633/hudsons-bay-bread-homemade-granola-bars"},{"id":"19628","title":"Festivals (Jamaican Fry Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Combine the flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
Cut in butter until mixture feels crumbly, like sand.
You can also mix the ingredients in a food processor.
Add just enough evaporated milk to make a stiff but pliable dough.
Stir just enough to mix.
Pinch off walnut-sized pieces of dough and roll them between your palms to make long, thin ropes, about 10 inches long and 1/4 inch thick.
There should be about 24.
Heat oil in a deep fryer or large, deep skillet over medium-high heat.
When oil has reached 350, gently lower the festivals into the oil.
Fry, turning with a slotted spoon, until golden brown on both sides, 2-4 minutes.
Drain on paper towels and serve hot.","url":"https://recipe.bluelayer.org/recipe/19628/festivals-jamaican-fry-bread"},{"id":"19616","title":"Michel Richard's Chocolate Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
candies, semisweet chocolate
cocoa, dry powder, unsweetened
cocoa, dry powder, unsweetened
nuts, pistachio nuts, raw","directions":"Place the popcorn in a bowl large enough to toss it easily.
Line two baking sheets with Silpats or parchment paper.
Slowly add the melted chocolate, which should not be too hot, one quarter at a time, folding the chocolate into the popcorn with a spatula, and carefully scraping the sides of the bowl to coat all pieces evenly.
Spread the popcorn on the prepared baking sheets.
Using a small strainer, sprinkle the cocoa powder little by little over the surface of the popcorn.
Stir carefully as you sift, breaking the popcorn into clusters.
Continue adding cocoa powder until all kernels are well coated.
Cover with plastic wrap and refrigerate for about 20 minutes or until the chocolate is set.
Remove from refrigerator and store in an airtight container at room temperature for up to 2 days.
To serve, place in a serving bowl and sprinkle with pistachios, if desired.","url":"https://recipe.bluelayer.org/recipe/19616/michel-richards-chocolate-popcorn"},{"id":"19613","title":"Reduced-Fat Impossible Coconut Pie (Sugar-Free)","ingredients":"egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract","directions":"Preheat oven to 350 degrees F. Spray 9-inch pie plate with butter flavored cooking spray.
Beat Egg Beaters with milk and light butter.
Add flour and Splenda and whisk until smooth.
Stir in coconut and vanilla.
Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean.
Allow to cool for at least 15 minutes before serving.
I prefer to let it cool, then refrigerate it overnight before serving.
Cover and refrigerate any remaining pie.
*If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own.
You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut.
Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.","url":"https://recipe.bluelayer.org/recipe/19613/reduced-fat-impossible-coconut-pie-sugar-free"},{"id":"19606","title":"Pat-In-Pan Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place the flour, sugar, & salt in the pie pan and mix with your fingers until blended.
In a measuring cup, combine the oil & milk and beat with a fork until creamy.
Pour all at once over the flour mixture.
Mix with a fork until the flour mixture is completely moistened.
Pat the dough with your fingers, first up the side of the plate then across the bottom.
Flute the edges.
Shell is now ready to be filled.
If you are preparing a shell to be filled later, or your recipe requires a pre-baked crust, pre-heat the oven to 425F prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.
For a 10 min shell, use 2c flour, 2t sugar, 1 t salt 2/3 cup oil and 3T milk.","url":"https://recipe.bluelayer.org/recipe/19606/pat-in-pan-crust"},{"id":"19590","title":"Shreddies Gingerbread Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
nuts, almonds
pretzels, soft, unsalted
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt
sugars, brown
spices, ginger, ground
spices, cinnamon, ground
salt, table
spices, cloves, ground
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 250F Arrange the pecans and almonds in an even layer on a rimmed baking sheet.
Bake for 15 minutes or until golden and fragrant; cool slightly.
Combine the nuts with the Shreddies, pretzels and pumpkin seeds in a large bowl.
Stir the melted butter with the sugar, ginger, cinnamon, salt and cloves until combined; drizzle over the cereal mixture.
Toss thoroughly to coat the pieces evenly.
Spread mixture on two, large, rimmed baking sheets.
Bake, rotating pans once, for 10 to 12 minutes or until crisp and fragrant; cool completely.
Stir in the cranberries and white chocolate chips (if using); transfer to an airtight container.
Reserve at room temperature for up to 1 week.
Makes 12 cups (3 L).","url":"https://recipe.bluelayer.org/recipe/19590/shreddies-gingerbread-snack-mix"},{"id":"19575","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a bowl, stir together flour, baking powder and salt.
Add vegetable oil to the lukewarm milk and whisk briefly to incorporate.
Gradually, add the milk to the flour mixture, and using clean hands, work into a sticky dough.
Turn dough out onto a surface dusted with flour and knead vigorously for about 2 minutes or until the dough is no longer sticky.
Return dough to bowl, cover with a damp cloth and allow rest to 10-20 minutes so that it will be easier to roll out.
Divide dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.
Avoid letting them touch, if you don't want them to stick together.
Dust a clean pastry board or working surface with flour.
One at a time, remove each piece of dough.
Press it out into a 6 inch circle.
Using a flour dusted rolling pin, roll out the tortilla from the center out until the tortilla measures as little less than 1/4 inch thick and is a 7-8 inch circle.
Transfer the tortilla to a dry preheated cast iron griddle or skillet.
When the tortilla begins to blister, allow it to cook for 30 seconds (don't let it burn), flip it and cook the other side the same way.","url":"https://recipe.bluelayer.org/recipe/19575/flour-tortillas"},{"id":"19572","title":"Rustic Dinner Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Whisk water, yeast, and honey in bowl of stand mixer until well combined, making sure no honey sticks to bottom of bowl.
Add flours and mix on low speed with dough hook until chohesive dough is formed, about 3 minutes.
Cover bowl with plastic wrap and let sit at room temperature 30 minutes.
Remove plastic wrap and eveny sprinkle salf over dough.
Knead on low speed 5 minutes.
(If dough creeps up attachment, stop mixer and scrape down using well floured hands or greased spatula.
).
Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute.
If dough is very sticky, add 1-2 tablespoon flour and continue mixing 1 minute.
Lightly spray 2 quart bowl and with nonstick cooking spray; transfer dough to bowl and cover with plastic wrap.
Let dough rise in warm, draft-free place until doubled in size, about 1 hour.
Fold dough over itself; rotated bowl quarter turn and fold again.
Rotate bowl again and fold once more.
repeat the entire \"fold three times and rest for 30 minutes\" step a second time.
Cover with plastic wrap and let rise 30 minutes.
Spray two 9-inch round cake pans with nonstick cooking spray and set aside.
Transfer dough to floured work surface, sprinkle top with more flour.
Using bench scraper cut dough in half and gently stretch each half into 16-inch cylinders.
Divide each cylinder into quarters, then each quarter into 2 pieces (you should have 16 pieces total), and dust top of each piece with more flour.
With floured hands, gently pick up each piece and roll in palms to coat with flour, shaking off excess and place in prepared cake pan.
Arrange 8 dough pieces in each cake pan, placing 1 piece in middle and others around it making sure cut side faces up.
Loosely cover pans with plastic wrap and let rolls rise until doubled in size, about 30 minutes (dough is ready when it springs back slowly when pressed lightly with finger).
Thirty minutes before baking, adjust rack to middle position and heat oven to 500 degrees.
Remove plastic wrap from pans, spray rolls lightly with water, place in oven.
Bake 10 minutes until tops of rolls are brown; remove from oven.
Reduce oven temperture to 400 degrees; using kitchen towels or mitts, invert rolls from both pans onto rimmed baking sheet.
When cool enough to handle, turn right side up, pull apart, and space evenly on a baking sheet.
Continue to bake until rolls evelop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 minutes; rotate baking sheet halfway through baking time.
(partially baking in pans first helps to set their shape during rising but leave soft spots where they touch - transfering to baking sheet ensures finished rolls are golden and crisp all around).
Transfer rolls to wire rack and cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/19572/rustic-dinner-rolls"},{"id":"19567","title":"Brown Sugar Candy 1999","ingredients":"sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
syrups, corn, light
candies, marshmallows
vanilla extract
nuts, pecans","directions":"Combine the brown sugar, evaporated milk, butter and corn syrup in a saucepan and bring to a boil.
Reduce heat to medium and continue to boil without stirring to 234 to 240 degrees on your candy thermometer.
This is the soft ball stage.
Remove from heat and stir in the marshmallow fluff, and the nuts and vanilla.
Stir until mixed and creamy.
Pour into a buttered 9 inch pan and let stand until cool.
Cut into small portions.
The portions will change according to size of your pieces.
You can leave out the salt, but this is a sweet candy with the fluff and all, and the salt helps offset the sweetness.","url":"https://recipe.bluelayer.org/recipe/19567/brown-sugar-candy-1999"},{"id":"19556","title":"Whole Wheat Hamburger Buns","ingredients":"water, bottled, generic
oil, canola
salt, table
oats
seeds, flaxseed
honey
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"In a large mixing bowl place all ingredients except flour and yeast.
Mix, adding 4 cups whole wheat flour(or 2 cups white flour, 2 cups whole wheat, if desired)and 2 tbls.
yeast.
Whip with a wooden spoon 5 minutes.
Slowly, add the rest of the flour.
Turn out on a floured board and knead till smooth.
Spray a large bowl with cooking spray and place dough in it.
Put in a warm place to rise, covered with a towel, about 1 hour.
When the dough has doubled in size, divide into 12 pieces.
Roll into smooth balls.
Flatten with the palm of your hand and place on a baking sheet.
Let rise till doubled, about 45 minutes to an hour.
Bake at 350*F. 20-25 minutes.
Remove from oven.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/19556/whole-wheat-hamburger-buns"},{"id":"19553","title":"Jo's Christmas English Toffee","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Prepare a 9 by 12 baking pan.
I cut a piece of parchement paper to fit the bottom.
In a heavy medium sized saucepan - put in 1 cup sugar and the butter.
Melt over low-medium heat.
Add water.
Stir frequently.
Using a candy thermometer, cook to 300 degrees F. This should take approximately 15-20 minutes.
When the mixture has reached 300 degrees, pour into prepared pan.
This will - of course- be very hot!
Put the pan on a heatproof surface.
If the mixture does not spread out evenly, use a heat-proof spatula to spread out the mixture to an even layer.
It does not have to be perfect, and the thick pieces will taste just fine!
When you are finished spreading the mixture, sprinkle the chocolate chips evenly over the top of the HOT mixture.
These chips will melt very quickly, then smooth them over the top of the toffee mixture with a spatula (don't mix!)
As soon as the chocolate has set (cooled slightly) sprinkle lightly with the pecans.
Tap the pan against the counter to \"set\" the nuts.
Let cool.
Break into pieces.","url":"https://recipe.bluelayer.org/recipe/19553/jos-christmas-english-toffee"},{"id":"19546","title":"Sweet Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda
vanilla extract
candies, semisweet chocolate
peanut butter, smooth style, without salt","directions":"Spray a large baking sheet or a 10x15 inch baking pan with cooking spray.
Set aside.
Mix sugar and corn syrup in large microwaveable bowl until moistened.
Microwave on high 5 minutes (caution, candy mixture gets very HOT).
Stir in butter and peanuts.
Microwave an additional 3-4 minutes or until pale golden brown.
Add baking soda and vanilla (mixture will foam).
Immediately spread mixture as thinly as possible onto prepared baking sheet.
Cool completely.
Break into pieces.
Microwave chocolate in 1 cup glass measuring cup on high 1-2 minutes.
Stir until chocolate is completely melted.
Stir in peanut butter until melted.
dip half of peanut brittle pieces halfway into chocolate mixture, scraping back brittle against edge of cup to remove excess chocolate.
Place on sheet of parchment paper.
Refrigerate until chocolate is set, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/19546/sweet-peanut-brittle"},{"id":"19544","title":"Sticky Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
candies, marshmallows
nuts, walnuts, english
salt, table
butter, without salt
sugars, granulated
syrups, corn, light
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"In a very large microwaveable bowl (mine holds 32 cups) combine popcorn, marshmallows, and nuts; set aside.
In a medium saucepan over medium high heat, bring salt, butter, sugar, and corn syrup to a boil for 3 minutes; stirring constantly.
Remove from heat and add vanilla (careful, it boils up a bit).
Pour over popcorn mixture, stir till popcorn is well coated and marshmallows are melted (microwave if necessary in 30 second intervals) then add candy pieces.
Eat as is or make into popcorn balls.","url":"https://recipe.bluelayer.org/recipe/19544/sticky-popcorn"},{"id":"19525","title":"Perfect Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift measured flour and salt into a bowl.
Pour oil into glass measuring cup and add cold milk to make 3/4 cup liquid.
Pour liquid into bowl and stir with a fork to mix well.
Stir until it forms into a soft ball.
Save half the dough to use later.
Roll remaining half of dough into circle between two sheets of wax paper.
Peel off top layer of wax paper.
Place pie pan upside down on top of rolled out dough.
Slide hand under bottom wax paper with top hand lightly on pan.
Flip pan, crust and wax paper over gently.
Crust and wax paper will gently settle into pan.
Then peel second wax paper off crust.
Fit crust into pie pan, make standing rim, and prick with fork.
I use pie weights to keep shell flat.
Bake in oven 450F for 8- 10 minutes.","url":"https://recipe.bluelayer.org/recipe/19525/perfect-pie-crust"},{"id":"19517","title":"Vickys Homemade Cinnamon Chips","ingredients":"sugars, granulated
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrups, corn, light
vanilla extract","directions":"Preheat the oven to gas 0 - 1, 95C / 200F and line a baking tray with parchment paper
Mix the ingredients together with a fork until combined.
It'll still just look like sugar but a bit clumpier
Pour onto the baking sheet and pat down with your hands until you form a rough square about 1/4\" thick
Bake for 30 - 35 minutes until melted together but not crunchy
Let cool completely to set then cut into pieces the size of chocolate chips.
The best way is with a pizza cutter
Store in an airtight container.
They'll last as long as you keep them there
Makes around 250g / 1.5 cups","url":"https://recipe.bluelayer.org/recipe/19517/vickys-homemade-cinnamon-chips"},{"id":"19473","title":"Olive and Rosemary Quickbread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
spices, rosemary, dried
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
milk, buttermilk, fluid, cultured, lowfat","directions":"Heat oven to 220 C.
Grease 23 cm square cake pan.
Sift flour and salt into large bowl.
Rub in butter with fingertips until like course breadcrumbs.
Add rosemary and olives.
Stir in buttermilk and enough water till you have a soft, sticky dough.
Knead dough on floured surface until smooth.
Using your hands press dough into a 22 cm square shape.
With sharp knife cut into 12 equal pieces.
Place pieces slightly apart in prepared pan.
Brush with extra buttermilk, extra rosemary and olives.
Bake 30 minutes or till golden brown.","url":"https://recipe.bluelayer.org/recipe/19473/olive-and-rosemary-quickbread"},{"id":"19469","title":"Tin Roof Sundae Pie","ingredients":"honey
peanut butter, smooth style, without salt
syrups, corn, light
ice creams, vanilla
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"Lightly grease a 9 inch pie pan.
In a large bowl, mix together cereal, peanut butter, and corn syrup.
Press mixture into greased pie pan.
Spread softened ice cream evenly into crust.
Top with chopped peanuts.
Freeze until firm, at least 4 hours.
Top each slice with chocolate syrup before serving.","url":"https://recipe.bluelayer.org/recipe/19469/tin-roof-sundae-pie"},{"id":"19454","title":"Fish and Potato Platter","ingredients":"yogurt, greek, plain, nonfat
dill weed, fresh
rice vinegar,
chives, raw
salt, table
spices, pepper, black
potatoes, raw, skin
fish, salmon, atlantic, wild, raw
broccoli, raw
lemon juice, raw","directions":"Combine first 6 ingredients in a small bowl; cover and chill.
overlap potato slices around edge of a round 12 inch platter.
Cover and microwave at high for 3 minutes.
Uncover and place fish in a ring inside potatoes with pieces end to end.
Mound broccoli in center of platter.
Sprinkle fish and potatoes with lemon juice; cover.
Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals.
Serve with a dill sauce.","url":"https://recipe.bluelayer.org/recipe/19454/fish-and-potato-platter"},{"id":"19446","title":"Dehydrator Au Gratin Potato Chips","ingredients":"potatoes, raw, skin
cheese, cheddar
cheese, parmesan, hard
salt, table","directions":"Put all ingredients in a blender and mix.
Spread on solid fruit roll sheets.
Place on dehydrator trays and dry for 4 hours.
With a clean butter knife, lift entire ring off sheet, turn over and dry for 1 hour longer, or until dry enough to break into pieces.","url":"https://recipe.bluelayer.org/recipe/19446/dehydrator-au-gratin-potato-chips"},{"id":"19443","title":"Chocolate Oatmeal Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
oats
nuts, pecans
candies, semisweet chocolate
oil, olive, salad or cooking
water, bottled, generic
vanilla extract","directions":"In a big bowl, combine flour, oats, baking soda, salt, brown sugar, walnuts and chocolate pieces.
Add oil, water and vanilla.
Mix to blend well.
Drop by heaping teaspoonfuls onto greased baking sheets, about 2-inches apart since cookies will spread while baking.
Bake at 350 for about 10 minutes for each baking sheet until lightly browned.
Let cookies stand for about 1 minute.
Loosen edges and carefully remove cookies to wire racks to cool.
Tips: You may substitute raisins for chocolate pieces, if desired.
Microwave Directions:.
Drop onto microsafe baking dish or sheet, at least 2-inches apart and along outer part of sheet.
Cookies will spread.
Microwave at HIGH power for about 1 1/2 minutes until cookies have spread out on the sheet.
Let cookies stand for about 1 or 1 1/2 minutes before removing from baking sheet or dish.
Remember cookies will not get as crispy as in the regular oven but they are still very good with the chocolate pieces melted in the center.","url":"https://recipe.bluelayer.org/recipe/19443/chocolate-oatmeal-cookies"},{"id":"19433","title":"Sesame Toffee","ingredients":"seeds, sesame seeds, whole, dried
butter, without salt
sugars, granulated
sugars, brown
water, bottled, generic
leavening agents, baking soda","directions":"Spread sesame seeds on baking sheet; bake in 350F oven for 15 minutes or until golden.
Reserve half of the seeds; sprinkle remaining seeds over well-greased 13x9 cake pan; set aside.
In saucepan, bring butter, sugars and water to a boil, stirring constantly.
Cook, stirring often, until candy thermometer reaches soft-crack stage of 285F and when 1/2 tsp syrup dropped into very cold water separates into threads that are hard but not brittle.
Immediately remove from heat; stir in baking soda.
Pour over sesame seeds in prepared pan; let cool 5 minutes.
Sprinkle with reserved sesame seeds, pressing lightly into toffee.
Let cool until firm; break into pieces.
Store toffee between sheets of waxed paper in an airtight container; keeps for about 1 month.","url":"https://recipe.bluelayer.org/recipe/19433/sesame-toffee"},{"id":"19426","title":"BBQ Hawaiian Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soy sauce made from soy (tamari)
spices, ginger, ground
spices, garlic powder
sugars, brown
water, bottled, generic","directions":"Marinate chicken pieces in other ingredients overnight.
Parboil chicken in marinade 20 minutes.
Grill 5 minutes per side until done.","url":"https://recipe.bluelayer.org/recipe/19426/bbq-hawaiian-chicken"},{"id":"19420","title":"Mimi's Artisan Bread Bowls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"If using a bread machine, put the ingredients in according to your own directions; put on dough cycle and keep checking to make sure you have a smooth dough.
By mixer or by hand, mix till you have a smooth dough; rise covered for 45 minutes.
When machine is done its cycle or dough has risen the manual way for 45 minutes, divide into five pieces.
Roll each piece into a ball and place on a lightly greased baking sheet.
Cover the balls with greased plastic wrap.
Refrigerate for 4 hours (or up to 24 hours)--this step will give the bread bowls extra flavor and a delightfully crisp-chewy texture.
Two or more hours before serving, remove from refrigerator.
Uncover and let them sit for about another 30 minutes while you preheat the oven to 425 degrees.
Just before baking, slash the top surface several times, very carefully, which will allow them to expand.
Bake at 425 degrees for 22-28 minutes till bowls are a deep golden brown and sound hollow when thumped on the bottom.","url":"https://recipe.bluelayer.org/recipe/19420/mimis-artisan-bread-bowls"},{"id":"19419","title":"Flounder With Mushrooms and Wine","ingredients":"sauce, fish, ready-to-serve
spices, paprika
salt, table
spices, pepper, black
butter, without salt
mushrooms, white, raw
leeks, (bulb and lower leaf-portion), raw
soup, chicken broth or bouillon, dry
nuts, almonds
cheese, parmesan, hard","directions":"Heat oven to 375 degrees.
If fish fillets are large, cut into 4 serving pieces.
Arrange in ungreased square baking dish, 8 x 8 x 2 inches.
Sprinkle with paprika, salt and pepper.
Melt butter in 10-inch skillet over medium heat.
Cook mushrooms and leeks in butter, stirring occasionally, until leeks are tender.
Stir in wine.
Pour mushroom mixture over fish.
Sprinkle with almonds and cheese.
Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.","url":"https://recipe.bluelayer.org/recipe/19419/flounder-with-mushrooms-and-wine"},{"id":"19405","title":"Savory Pork And Vegetable Stew","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
onions, raw
spices, garlic powder
spices, thyme, dried
spices, rosemary, dried
apples, raw, with skin
water, bottled, generic
carrots, raw
potatoes, raw, skin
turnips, raw
mustard, prepared, yellow","directions":"Trim pork of all visible fat and then cut in 1-inch pieces.
Sprinkle pork with 1/4 teaspoons of the salt and the pepper.
Toss with the flour until coated.
Heat 2 teaspoons of the oil in a 5 quart pot over medium-hight heat.
Shake excess flour from pork and add 1/2 to pan.
Cook until browned, turning pork often, about 3 minutes.
Remove to a plate.
Repeat with remaining oil and pork.
Reduce heat to medium and add onoin to saute pan.
Saute until softened and light brown, about 5 minutes.
Stir in garlic and cook 1 minute.
Add pork, thyme, rosemary, cider, remaining 1/2 teaspoons salt and one cup of the water.
Bring to a boil, reduce heat, cover and simmer 1 hour and 15 minutes or until pork is just tender.
Add carrots, red and sweet potatoes, turnips and remining 1 cup water.
Bring to a boil, reduce heat, cover and simmer until vegetables are tender.
Remove 1 cup vegetables with broth.
Put in a food processor or blender with the mustard and puree until smooth.
Gently stir into stew.
CROCKPOT DIRECTIONS: This can be prepared the night before and refrigerated in the crockpot liner.
Before leaving for work in the morning, toss the liner into the heating unit and don't forget to turn on Low.
Brown meat and saute onions and garlic in oil as directed.
While these are browning, prepare the vegetables and put in bottom of crockpot.
Add the browned onion and garlic and then the meat (on top).
Sprinkle seasonings over all.
Pour the cider on, and cover and cook for 10 or 12 hours on Low, until meat and vegetables are tender.
About 15 minutes before serving, check the amount of liquid in the stew.
Quite a bit should have accumulated, but add some or all of the water to make as much sauce as desired.
Thicken with pureed vegetables and liquid as directed, turning the crockpot to High after returning the vegetable thickener to the mixture.","url":"https://recipe.bluelayer.org/recipe/19405/savory-pork-and-vegetable-stew"},{"id":"19404","title":"Sheri's Sour Cream Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cream, sour, cultured","directions":"Combine flour and salt in the work bowl of a food processor and pulse several times to mix.
Cut butter into 15 to 20 pieces and add to work bowl.
Pulse repeatedly, about 20 times in all, to reduce the mixture to a fine powder.
Open the cover and check the consistency occasionally to avoid overprocessing and turning the mixture into a paste.
Add sour cream to work bowl and pulse 5 or 6 times more, or until the dough forms a coherent ball.
Don't overprocess.
Remove dough from work bowl to a floured surface and press it into two 6inch disks.
Wrap in plastic and refrigerate.
Keep the dough in the refrigerator for up to two days, or doublewrap in plastic and freeze for up to several weeks.","url":"https://recipe.bluelayer.org/recipe/19404/sheris-sour-cream-dough"},{"id":"19401","title":"Rocky Road","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, marshmallows
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
cherries, sweet, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sprinkle half the coconut over the base of a foil lined slice tin.
Top with marshmallows, white choc chips, nuts, cherries, and remaining coconut.
Melt chocolate, and pour evenly over mixture in slice tin.
Put it in the fridge until it sets, and break it into pieces to serve.
It keeps really well in an airtight container in the fridge.","url":"https://recipe.bluelayer.org/recipe/19401/rocky-road"},{"id":"19391","title":"Apple Pie With Cider Crust Recipe","ingredients":"apples, raw, with skin
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
apple juice, canned or bottled, unsweetened, without added ascorbic acid
salt, table
butter, without salt","directions":"Preheat the oven to 425 degrees.
Combine the apple slices, apple juice and cinnamon in a large saucepan.
Leave the saucepan uncovered.
Simmer over low heat till most of the liquid is absorbed into the apples, stirring occasionally.
The apples will be ready after about 30 min.
Cold slightly.
Combine the white and whole wheat flours and salt in a bowl.
Combine 1/3 of the mix with sufficient of the apple juice to create a paste.
Cut the butter into the remaining flour mix till it resembles coarse meal.
Stir in the paste.
Form a soft dough but don't knead.
Roll out half the dough and fit into the (9\") Pie Plate.
Fill with the cooked apples.
Roll out the remaining dough and form a top crust.
Place the top crust over the filling and press the edges together with a fork.
Prick a few vents in the top crust.
Bake for 10 min.
Reduce the oven temperature to 375 degrees.
Bake till golden (15-20 min).
Serve hot, at room temperature or possibly cool.
Excellent with sharp cheddar or possibly vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/19391/apple-pie-with-cider-crust-recipe"},{"id":"19383","title":"Thin Crust Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
honey
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
cheese, mozzarella, low sodium
sauce, pasta, spaghetti/marinara, ready-to-serve","directions":"Whisk together water ,yeast, honey.
Set for 5 minutes.
Combine flour and salt in a mixer, and whisk till salt is worked inches With mixer on medium, add olive oil, and yeast mixture.
Knead for 10 minute Transfer to a oiled bowl and let rise 1 1/2 hours, or till doubled in bulk.
Divide dough into two pieces, press dough with your hand, or roll into 10-12 inch circle.
Poke holes with a fork and place crust onto two different cookie sheets, both greased and dusted with corn meal.
1/4 of sauce and 1/2 Celsius cheese to each pizza.
Bake @ 400 for 20-25 minutes.
*NOTE*: Dough is tough, don't worry.","url":"https://recipe.bluelayer.org/recipe/19383/thin-crust-pizza"},{"id":"19379","title":"Scalloped Tomatoes","ingredients":"butter, without salt
onions, raw
wheat flours, bread, unenriched
salt, table
spices, basil, dried
spices, pepper, black
tomatoes, red, ripe, raw, year round average
sugars, brown","directions":"Preheat oven to 375 degrees (200 C.).
In medium saucepan cook onion in butter till tender.
Stir in salt, basil, pepper and bread pieces.
Mix in tomatoes and sugar.
Mix well, and put in a lightly greased 1-1/2 quarts (1425 ml) casserole.
Bake 30 minutes or till hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/19379/scalloped-tomatoes"},{"id":"19362","title":"Spanish Potato Salad ( No Mayonnaise)","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
vinegar, red wine
salt, table
spices, pepper, black
cherries, sweet, raw
onions, raw
olives, ripe, canned (small-extra large)","directions":"Scrub potatoes, and in a large pot of boiling salted water, cook potatoes 20 to 25 minutes until just tender.
If your potatoes vary in size, remove them individually as they reach this stage and allow the larger ones to continue cooking until they also are tender.
Drain potatoes and set aside until cool enough to handle.
In a large bowl, whisk together oil, vinegar, salt and pepper until well combined.
Add to this the tomatoes, onion, and olives and mix well.
Remove skin from potatoes, and cut into 1/2 inch pieces.
Add potatoes to the bowl of other ingredients, and mix well.
Serve well chilled.","url":"https://recipe.bluelayer.org/recipe/19362/spanish-potato-salad-no-mayonnaise"},{"id":"19357","title":"Peach Vodka","ingredients":"peaches, yellow, raw
alcoholic beverage, distilled, vodka, 80 proof","directions":"Put all of the peaches into a quart-sized mason jar.
Pour the vodka over the fruit, filling to the top.
Cover and shake.
Allow to infuse for 5-7 days, shaking the jar one or two times a day.
Strain the vodka by covering the jar with a piece of cheesecloth or a jam bag and pouring the vodka into a mixing bowl.
Squeeze the peaches gently to get more of the vodka out.
Set the infused peaches aside, and pour the vodka back into the jar.
Store in the freezer for 3-4 months.
If youd like, you can use the boozy peach pieces in a cocktail or sangria.
Otherwise, discard the peaches.","url":"https://recipe.bluelayer.org/recipe/19357/peach-vodka"},{"id":"19350","title":"Tofu and Noodle Salad With Peanut Sauce","ingredients":"tofu, raw, regular, prepared with calcium sulfate
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
spices, ginger, ground
noodles, japanese, soba, dry
radishes, raw
peas, green, frozen, unprepared
carrots, raw
peanut butter, smooth style, without salt
spices, garlic powder
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
lime juice, raw
soy sauce made from soy (tamari)","directions":"Slice the tofu into 4 equal pieces; combine the soy sauce, mirin and ginger; marinate the tofu in this mixture in the fridge for at least 30 minutes and up to 4 hours, turning it occasionally; remove it from the marinade and gently wipe off any solids.
Heat oven to 400; lightly oil a baking sheet and arrange tofu on it and bake for 20-25 minutes; remove and set aside.
Sauce: Combine sauce ingredients in a blender and blend until smooth, it should have the consistency of heavy cream; you can do this ahead of time and store in the fridge for up to 5 days then bring to room temperature before using.
Bring a large pot of lightly salted water to a boil and cook the soba noodles until al dente, 4 minutes or so; drain the noodles and rinse them very well with cold water; place in a bowl and toss with the radish, pea shoots and carrots along with about half of the peanut sauce, or more as you desire.
Divide the mixture among 4 plates or shallow bowls and top with the pieces of tofu and drizzle with a bit more of the sauce.
For Vegetarian use the water not the chicken broth.","url":"https://recipe.bluelayer.org/recipe/19350/tofu-and-noodle-salad-with-peanut-sauce"},{"id":"19315","title":"Easy Canned Pears","ingredients":"pears, raw
water, bottled, generic
sugars, granulated","directions":"Wash 9 pint jars (either in dishwasher or hot soapy water).
Sanitize lids to the jars in boiling water for 5 minutes.
Wash, peel and core pears.
Make sure to cut out any mushy or brown spots.
Cut pears how you prefer them (halves, slices, pieces, etc.)
The pears may darken a little while standing; thats okay, they lighten back up when cooked.
Heat water and sugar on the stove.
Boil the solution for a couple of minutes and then add the pears.
Boil the pears for 5 minutes.
Use a slotted spoon and funnel and put cooked pears into jars (leaving the liquid in the pan).
Make sure to leave a 1/2 inch of space at the top of the jar.
Once you have the pears in the jars, pour the solution in the jars making sure to leave that 1/2 inch of space at the top.
Put on the lids and rings.
Hand tighten the rings.
Place in a canning pot and cover with water, making sure there is at least an inch of water above the jars.
Bring to a boil.
Once boiling, boil 20 minutes.
Lift the jars out of the water (using canning grabbers) and place on a towel on the counter to cool.
Let them sit for 24 hours.","url":"https://recipe.bluelayer.org/recipe/19315/easy-canned-pears"},{"id":"19312","title":"Fuel for the Triathlete: Cranberry Apple Coconut Energy Bar","ingredients":"oats
oats
sugars, brown
butter, without salt
cranberries, dried, sweetened
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
apples, raw, with skin
dates, deglet noor
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried
honey","directions":"Preheat your oven to 325F.
Chop the dates, apple into small pieces and add to a large mixing bowl along with the oats, shredded coconut, cranberries, sunflower, sesame and pumpkin seeds.
Cut or scoop the butter into chunks and along with the honey & brown sugar combine ingredients into a sauce pan.
Heat butter-sugar-honey mixture until it's bubbling then pour this mixture into the oats-fruit-seeds mixture.
Stir well and allow 5 minutes for the oats to absorb the moisture.
Line a 5cm deep baking pan with parchment and add the mixture pressing firmly to compress it.
Cover with another sheet of baking parchment and bake for 20 minutes.
Cool thoroughly and then cut to your desired shape of approx 50grams each.
Cover with cling wrap and keep in fridge up to 3 weeks.
Remember, this is energy fuel designed for people doing sustained exercising, training and races such as triathlons, marathons and long distance cycling etc.
for that purpose, it is packed with calories.
Use it appropriately.","url":"https://recipe.bluelayer.org/recipe/19312/fuel-for-the-triathlete-cranberry-apple-coconut-energy-bar"},{"id":"19308","title":"Robin's Creamy Buckeye Candies","ingredients":"sugars, powdered
peanut butter, smooth style, without salt
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Note: I have used name brand peanut butter but have found they're tasteless.
Best to use natural peanut butter that doesn't contain anything other than peanuts, oil, salt and maybe sugar.
Note: I start off with this recipe but end up adding to it as I judge it based on texture and taste.
If you want it dryer, add more powdered sugar; if you want it creamier, add more peanut butter; if it gets too sticky, add more butter.
Add peanut butter and softened butter to mixer.
Mix at medium speed while adding powdered sugar.
Continue to mix until all ingredients are well blended.
Mixture will appear crumbley but will smooth when made into balls.
Place the mixture into the refrigerator for at least 15 minutes.
It's is easier to handle and will stick less when cold.
Once chilled, roll the mixture into balls slightly smaller than a golf ball and place on a wax paper lined cookie tray.
Place the tray into the freezer for at least 20 minutes.
This allowed the balls to harden, making them easier to dip without falling off the toothpick.
Melt milk chocolate (or semisweet if preferred) in a double boiler or in a bowl in the microwave (be careful not to burn the chocolate).
Once balls are chilled, use a toothpick to pierce the center of the balls and dip them into the chocolate, covering 2/3 of the ball.
It should resemble a Buckeye nut.
Allow excess chocolate to drip off.
Place back onto the wax paper lined cookie sheet and place into the refrigerator to set.
If more chocolate is preferred, they can be doubled dipped into the chocolate.
If the balls start falling off the toothpick just pop them back into the freezer to chill again.
To finish, close the toothpick hole by gently pushing the hole closed with your fingers.","url":"https://recipe.bluelayer.org/recipe/19308/robins-creamy-buckeye-candies"},{"id":"19302","title":"Traditional Scottish Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
rice flour, white, unenriched
sugars, granulated
salt, table
butter, without salt","directions":"Combine flours, sugar and salt in a mixing bowl.
Work in butter until dough has the consistency of pie crust.
Sprinkle board with rice flour.
Turn dough onto board and knead until smooth.
Divide into four portions and shape into small rounds.
Place on parchment paper on a cookie sheet (or use a shortbread mold).
Prick with a fork.
Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly.
Allow to cool in pan.","url":"https://recipe.bluelayer.org/recipe/19302/traditional-scottish-shortbread"},{"id":"19292","title":"Dark Chocolate Walnut Bark","ingredients":"nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Line large cookie sheet with waxed paper.
Spread walnuts out in a single layer, close together, on the waxed paper; set aside.
Place dark chocolate in a 1 1/2-quart microwave-safe bowl.
Microwave on medium (50%) 2 minutes; stir.
Microwave on medium 30 seconds to 1 minute longer, or until chocolate can be stirred smooth and is glossy, stirring twice.
Immediately pour over walnuts, spreading out to a thin, even layer.
Let stand until firm.
Place white chocolate in a 1-quart microwave-safe bowl.
Microwave on medium 1 1/2 to 1 1/2 minutes or until white chocolate can be stirred smooth, stirring twice.
With the tip of a metal spoon or a pastry bag fitted with a small writing tip, drizzle white chocolate over dark in a zig-zag pattern.
Let stand to set or refrigerate; break into pieces.
Store in airtight container with waxed paper between layers in cool, dry place.","url":"https://recipe.bluelayer.org/recipe/19292/dark-chocolate-walnut-bark"},{"id":"19288","title":"Green Chile Jerky","ingredients":"beef, grass-fed, ground, raw
spices, chili powder
salt, table
spices, pepper, black","directions":"Preheat oven to 150-degrees F.
To prepare jerky, cut beef across the grain into 1/8 - 1/16th inch slices and then place meat slices on a rack over a cookie sheet.
In a pie pan combine chile powder, salt and pepper.
Dredge meat slices in mixture.
Replace meat on rack.
Put in oven overnight or for at least 10-12 hours or until dry and chewy.","url":"https://recipe.bluelayer.org/recipe/19288/green-chile-jerky"},{"id":"19281","title":"No-Bake Low-Carb Protein Bars","ingredients":"seeds, flaxseed
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, sesame seeds, whole, dried
beverages, protein powder whey based
carob flour
sweetener, herbal extract powder from stevia leaf
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
water, bottled, generic","directions":"Mix all dry ingredients well.
Mix together almond butter and coconut oil in a small cup (if the oven is warm (not hot!)
I place it in there for a minute to soften it before stiring.
Add almond butter and oil to dry ingredients and mix WELL (I actually use my hands to do this).
The mixture will be rather dry and crumbly.
Add vanilla extract and water (I'd recommend adding water gradually, starting with 1/4 cup, so you don't overdo it) and mix well.
Grease a 9x9 pan (or similar size) and press dough into pan.
I press for a few minutes with my hand to create a consistent thickness.
Chill in the fridge for several hours to set, then cut into approximately 6 pieces.
Wrap each one individually for a quick snack, or store them with wax paper in-between.","url":"https://recipe.bluelayer.org/recipe/19281/no-bake-low-carb-protein-bars"},{"id":"19280","title":"Tofu Bagel with More Tofu than Bread Flour!!","ingredients":"tofu, raw, regular, prepared with calcium sulfate
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
honey","directions":"Microwave the tofu for 2 minutes, let it rest for a while, and strain the water.
(it's better to strain the water in advance).
The amount of water will depend on the variety of tofu you're using, but it doesn't really matter.
Put the bread flour in a bowl and make a hole in the middle.
Put the sugar and dry yeast into the hole, and salt around the hole.
Microwave the tofu again for a minute.
(Until it's warm to the touch).
Put the tofu in the middle, mix it with the yeast and sugar, and knead with everything else for about 10 minutes (if the dough sticks too much, add more flour).
Rest the dough for 10 minutes after kneading.
Preheat the oven to 200C.
Divide the dough into 3 or 4 pieces, and flatten the dough into an oval on a flat surface.
Leaving one end open, fold the dough in three (make sure to close the seams tightly), and make a round bagel shape using the open end to wrap the closed end of the dough.
Use a big enough pot that can fit all the bagels.
Boil the water, dissolve the honey, lower the heat so that the water is just before boiling, and cook each side of the bagel for 30 seconds.
When finished, bake directly in the oven straight away!!
!
Bake for 15-18 minutes in a 200C preheated oven.
(If you made 4 small bagels, adjust the baking times).
The bagels are done when they are browned to your liking.
To make the bagels more visually appealing, I added \"lower the heat so that the water is just before boiling\" to Step 5.
It should be at a slow boil.
If the water is at a rolling boil or if you wait too long before putting them in an oven, the finished bagels tend to have more wrinkles.","url":"https://recipe.bluelayer.org/recipe/19280/tofu-bagel-with-more-tofu-than-bread-flour"},{"id":"19273","title":"Sesame Chicken (Darigold Recipe) Not Your Usual Recipe!!!","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
salt, table
butter, without salt
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried","directions":"Combine milk and seasonings.
Melt butter in shallow pan.
Dip chicken in milk mixture, then in flour and again in seasoned milk.
Place in buttered pan in single layer.
Sprinkle seasame seeds over each piece.
Do not cover pan.
Bake in a moderate oven, 350F, about an hour or until chicken is tender and browned.","url":"https://recipe.bluelayer.org/recipe/19273/sesame-chicken-darigold-recipe-not-your-usual-recipe"},{"id":"19259","title":"Flavored Simple Syrups","ingredients":"sugars, granulated
apple juice, canned or bottled, unsweetened, without added ascorbic acid
apples, raw, with skin
water, bottled, generic
sugars, granulated
cranberries, dried, sweetened
orange juice, raw
water, bottled, generic
water, bottled, generic","directions":"Spiced Apple Simple Syrup: Bring sugar, apple juice, and apple pie spice to a boil in a saucepan.
Cook 2 minutes or until sugar dissolves.
Remove from heat,
and stir in ice cubes; freeze 20 minutes.
Cranberry-Orange Simple Syrup: Bring sugar, cranberries, orange juice, and water to a boil in a medium saucepan.
Cook 2 minutes or until sugar dissolves.
Remove from heat, and pour through a wire-mesh strainer, pressing berries with back of a spoon.
Discard solids.
Stir in ice cubes; freeze 20 minutes.","url":"https://recipe.bluelayer.org/recipe/19259/flavored-simple-syrups"},{"id":"19258","title":"Puppy Chow","ingredients":"peanut butter, smooth style, without salt
butter, without salt
spartan, real semi-sweet chocolate baking chips,
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, powdered","directions":"Combine peanut butter, butter and chocolate chips in a microwave safe bowl.
Microwave for one minute then stir to blend all ingredients thoroughly.
Add 1/2 teaspoon vanilla.
Stir well.
Place the 9 cups of Crispix cereal into a very large bowl.
Pour the peanut butter-chocolate mixture over the cereal and toss evenly, making sure all the cereal gets a good covering.
Place the powdered sugar in a large zip-seal type of plastic bag.
Add the peanut butter-chocolate cereal mixture into the bag, leaving enough room for the puppy chow to be shaken (you may have to divide the mixture into smaller batches, coating one batch at a time).
Shake the bag vigorously to evenly coat each piece of the puppy chow with powdered sugar.
Once the mixture is fully coated, place it into a large serving bowl.
Coat any additional pieces by shaking the mixture in the powdered sugar filled bag.
Add powdered sugar to the bag as needed until all the mixture is coated.","url":"https://recipe.bluelayer.org/recipe/19258/puppy-chow"},{"id":"19248","title":"123 Chocolate Dessert","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"Spread 3 cups of the broken cookie pieces in the bottom of a 9 x 13 inch baking dish.
In a large mixing bowl, fold in the whipping cream with the chocolate pudding.
Spread mixture evenly over the cookie crumbs.
Top with the remaining cookie pieces.
Refrigerate until firm.
Yield is estimated.
Prep time does not apply to homemade pudding or whipping cream, if using in this recipe.","url":"https://recipe.bluelayer.org/recipe/19248/123-chocolate-dessert"},{"id":"19243","title":"Oven-Dried Beef Jerky","ingredients":"beef, flank, steak, separable lean and fat, trimmed to 0\" fat, all grades, cooked, broiled
soy sauce made from soy (tamari)
sauce, worcestershire
spices, pepper, black
spices, garlic powder
salt, table","directions":"Trim and discard all fat from meat.
Slice meat in long 1/4-inch thick strips (easier if meat is partially frozen).
Combine remaining ingredients.
Add meat strips, coating all surfaces.
The meat will absorb most of the liquid.
v
Cover tightly (I use a Ziploc bag) and marinate overnight in refrigerator.
Drain off any liquid.
Arrange meat strips together but not overlapping, directly on oven racks.
Dry meat at lowest oven temperature, 150 degrees to 200 degrees until meat turns brown, is dry and feels hard (about 10 hours or overnight).
Cut into 1-inch pieces, using scissors.
Cool thoroughly before storing in airtight containers.
Beef jerky keeps indefinitely at cool room temperature or in refrigerator.","url":"https://recipe.bluelayer.org/recipe/19243/oven-dried-beef-jerky"},{"id":"19241","title":"Dog Food With Chicken","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
shortening, vegetable, household, composite","directions":"Either grind the chicken (raw) or cut it into small pieces.
Add all ingredients into a large pot and bring to a boil, stirring often.
Cover and simmer medium-low for 20 minutes.
I use a green bean, carrot and corn mixture.
I also chopped up a sweet potato and threw it inches Homemade broth can be used in place of the water for more flavor.
I don't use canned because of the salt.
Do not use onion or garlic because it can kill your dogs.
This makes quite a lot.
Servings are estimated.
Prep time does not include grinding or chopping the chicken.","url":"https://recipe.bluelayer.org/recipe/19241/dog-food-with-chicken"},{"id":"19235","title":"Tuscany Individual Pizzas","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
semolina, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking","directions":"Place a pizza stone on the bottom rack of oven and preheat to 500 degrees F. for 45 minutes to 1 hour.
Dissolve the yeast in the warm water and let stand for 10 minutes.
Traditional method: Put 1 1/2 cups of the flour, semolina sugar and salt in a large mixing bowl.
Stir to combine.
While stirring with a wooden spoon slowly add the yeast mixture until combined.
Add the olive oil and continue stirring until the mixture forms a loose ball, adding the remaining 1/4 cup of flour if necessary to form a ball that is not sticky.
On a lightly floured board knead the dough for 3 to 5 minutes until the dough is smooth and consistent in texture.
Food Processor method: With the metal blade inserted, put the flour, semolina, sugar and salt into the work bowl.
With the motor running, pour the yeast mixture through the feed tube and process for 30 to 45 seconds or until the dough pulls away from the sides of the bowl.
Add the olive oil through the feed tube and continue to process for 1 minute.
The dough should have formed a ball.
Turn the dough onto a lightly floured surface and knead briefly with flour until it is not sticky.
Both methods continue: Form the dough into a ball and put in a bowl that has been lightly coated with olive oil.
Cover the bowl with a damp towel and put it in a warm place until doubled in size, about 1 hour.
Roll the dough on a lightly floured surface into a cylinder and cut into 6 equal pieces.
Roll each piece into a ball and place on a lightly floured platter.
Cover with a damp towel.
Using a rolling pin, roll one ball into a circle.
Garnish the pizza as desired.
Place directly on pizza stone and bake for approximately 4 minutes (Check after 3 minutes) until ready.
Continue creating individual pizzas.
La Margherita Pizza toppings: Top the pizza with a tomato puree made up of peeled tomatoes (use canned tomatoes when good quality fresh are unavailable), olive oil, oregano and a pinch of salt.
Sprinkle with grated Mozzarella cheese and lightly drizzle olive oil over the pizza.
Add salt and pepper for taste.
La Napoletana Pizza toppings: Top the pizza with tomato puree and sprinkle with capers, mozzarella cheese and top with anchovies.
Lightly drizzle olive oil over the pizza.
Additional Toppings to add as you wish: Italian Ham, Peccorino Romano Cheese, Red and yellow bell peppers, olives, onions, fresh basil and mozzarella cheese.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.","url":"https://recipe.bluelayer.org/recipe/19235/tuscany-individual-pizzas"},{"id":"19222","title":"Dutch Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
shortening, vegetable, household, composite
butter, without salt
water, bottled, generic
apples, raw, with skin
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
salt, table
butter, without salt
raisins, seeded
cream, fluid, heavy whipping
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
cornmeal, degermed, unenriched, yellow
butter, without salt","directions":"FOR THE PIE DOUGH: Pulse flour, sugar and salt in bowl of food processor fitted with steel blade until combined.
Add shortening and butter and process until mixture is pale yellow, rides up sides of bowl, and resembles coarse crumbs wirh butter bites no larger than small peas, about ten 1-second pulses.
Turn mixture into medium bowl.
Sprinkle 4 tablespoons ice water bit by bit over mixture; with rubber spatula, use folding motion to evenly combine water and flour mixture until small portion of dough holds together when squeezed in palm of hand (dough should feel rather wet).
Add up to 2 tablespoons more ice water if necessary.
Turn dough onto clean, dry surface; gather and gently press together into cohesive ball and flatten into 4-inch disk.
Wrap in plastic wrap and refrigerate 1 hour, or up to 2 days, before rolling.
Remove dough from refrigerator (If refrigerated longer than 1 hour, let stand at room temperature until malleable).
Roll out on lightly floured work surface or between two large sheets of parchment paper to 12-inch disk.
Transfer dough to pie plate by rolling dough around rolling pin and unrolling over 9-inch pie plate, or by folding dough in quarters, then placing dough point in center of 9-inch pie plate and unflolding.
Working around circumference of pie plate, ease dough into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand.
Trim dough edges to extend about 1/2 - inch beyond rim of pan.
Fold overhang under itself; flute dough as desired, refrigerate or freeze dough-lined pie plate until firm, about 1 hour in refrigerator or 30 minutes in freezer.
Adjust oven rack to lower-middle position and heat oven to 425F
Remove dough-lined pie plate from refrigerator or freezer and press doubled 12-inch piece heavy-duty foil to inside pie shell and fold edges of foil to shield fluted edges; distribute 2 cups ceramic or metal pie weights over foil.
Bake leaving foil and weights in place until dough looks dry and is light in color, 20-25 minutes.
Carefully remove foil and weights by gathering corners of foil and pulling up and out.
Continue to bake until pie shell is golden brown 10-15 minutes longer.
Remove from oven.
FOR THE APPLE FILLING: Peel, quarter, and core apples; slice each quarter crosswise into thin pieces.
Toss apples, sugar, cinnamon, and salt in large bowl to combine.
Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat.
Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes.
Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.
Set large colander over large bowl; transfer cooked apples to colander.
Shake colander and toss apples to drain off as much juice as possible.
Bring drained juice and cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes.
Transfer apples to prebaked pie shell, pour reduced juice mixture over and smooth with rubber spatula.
FOR THE STREUSEL TOPPING: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks wirh pea-sized pieces mixed throughout.
Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet.
Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes.
Sprinkle streusel evenly over pie filling.
Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown , about 10 minutes.
Cool on wire rack and serve.","url":"https://recipe.bluelayer.org/recipe/19222/dutch-apple-pie"},{"id":"19218","title":"Chocolate Mint Silk Pie Recipe","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"Stir together crust ingredients and press on bottom and sides of a 9 inch pie pan.
Chill 10 min.","url":"https://recipe.bluelayer.org/recipe/19218/chocolate-mint-silk-pie-recipe"},{"id":"19214","title":"Mashed Jerusalem Artichokes","ingredients":"artichokes, (globe or french), raw
cream, fluid, heavy whipping
butter, without salt
salt, table
spices, pepper, black","directions":"Place the Jerusalem artichokes in a 2-quart saucepan, and cover with water.
Set over high heat and bring to a boil.
Once the water comes to a boil simmer for 15 minutes, or until easily pierced with a knife.
Remove from the heat, drain, and place the Jerusalem artichokes in a food processor with the heavy cream, butter, salt and white pepper.
Process for 10 to 15 seconds, or until a smooth puree is formed.
Remove from the bowl of the food processor, and place in a heat resistant bowl set over a water bath to keep warm for serving.","url":"https://recipe.bluelayer.org/recipe/19214/mashed-jerusalem-artichokes"},{"id":"19211","title":"Mary's Old Virginny Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine flour and salt in mixing bowl.
Cut in shortening until shortening is in pieces about 1/2 square.
Pour in all but 1 tbsp milk and toss with fingers until combined.
Add remaining milk to moisten dry bits at bottom of bowl.
Shape into a ball, cover and refrigerate at least 30 minutes to make rolling easier.
Can be frozen.","url":"https://recipe.bluelayer.org/recipe/19211/marys-old-virginny-pie-pastry"},{"id":"19205","title":"Okara Cookies Made With Pancake Mix - 1","ingredients":"okara
pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt","directions":"Put butter in a bowl, and microwave for 40 seconds to melt (It's easier to mix if you melt the butter completely.)
Add the okara and pancake mix.
Put a plastic bag over your hands, and knead the dough through the bag.
When the dough comes together, hold it and flip the bag inside out.
The dough will now be inside the bag.
Knead the dough some more through the bag.
Keep kneading until the butter is evenly distributed throughout the dough.
Preheat the oven to 350F/180C (The cookies will bake for 15 to 20 minutes.)
Roll the dough out as thinly as possible while it's still in the bag.
Cut the dough over the bag into whatever shapes you like.
(The knife won't get dirty.)
Cut the bag open and remove the dough.
Put a piece of kitchen parchment paper on a baking sheet.
Invert the baking sheet with the paper on top of the dough.
You can move the dough onto the baking sheet without it falling apart this way.
Bake the cookies in a 360F/180C oven for 15-20 minutes.
If you leave the cookies in the oven after they're baked, they'll become crispy.
They can be snapped apart where you have scored them.
This is a related recipe, number 2, for crispy okara cookies using okara that's been dry roasted in a pan.
Another related recipe, number 3, for crispy okara cookies using okara that's been dried in the microwave.","url":"https://recipe.bluelayer.org/recipe/19205/okara-cookies-made-with-pancake-mix-1"},{"id":"19204","title":"Pistachio Cheese Wafers","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
nuts, pistachio nuts, raw","directions":"In a proccesor or electic mixer beat together the butter and cheese.
Then add 1 cup of flour and mix.
In a seperate bowl combine the, salt and black and cayenne pepper.
Add to the cheese mixture and beat until blended.
Stir in the pistachios.
Turn the dough onto a floured surface and divide in half.
Shape each piece into a log and 1 inch across.
Wrap in plastic wrap and chill until firm.
Preheat oven to 350 degrees.
Cut the chilled dough into 1/4 slices and place them about 2 inches apart on ungreased cookie sheet.
Bake for 10 to 12 minutes, until golden brown around the edges.
Transfer to a rack to cool.","url":"https://recipe.bluelayer.org/recipe/19204/pistachio-cheese-wafers"},{"id":"19185","title":"Chocolate Pie Crust","ingredients":"spartan, real semi-sweet chocolate baking chips,
butter, without salt","directions":"In a medium mixing bow, combine together chocolate cookie crumbs and melted butter until completely mixed.
Press into an 8 or 9 inch pie plate.
Refrigerate until firm, at least 2 hours or over night.","url":"https://recipe.bluelayer.org/recipe/19185/chocolate-pie-crust"},{"id":"19155","title":"Very Simple Strawberry Sauce","ingredients":"strawberries, raw
sugars, granulated
lemon juice, raw","directions":"Hull & rinse berries, then drain them well.
Cut berries into 1/2-inch pieces & place in a large bowl.
Toss with sugar.
Add lemon juice & toss gently, then let stand at room temperature 2 to 3 hours so the juices will form.
Cover & refrigerate ~ Best if used within a 24-hour period!","url":"https://recipe.bluelayer.org/recipe/19155/very-simple-strawberry-sauce"},{"id":"19147","title":"Watermelon Sorbet","ingredients":"watermelon, raw
syrup, maple, canadian","directions":"Make puree and strain Place fruit (and water, when using) in a food processor, and process until very smooth.
Pass through a fine sieve into a deep bowl or a large glass measuring cup, pressing on solids with a flexible spatula to extract as much liquid as possible.
Dont press too hard, or some of the seeds (if there are any) may be forced through the strainer into the liquid.
Discard any solids that remain in the strainer.
Sweeten puree and chill Transfer strained puree (or, for citrus sorbets, strained juice) to a deep bowl or plastic storage container.
Add simple syrup (start with 1 cup syrup, then add more as needed) and stir until it is well combined.
(To determine whether you need more syrup, gently drop a just-cleaned and dried egg into puree and push to submerge completely; when the sugar content is right, a piece of egg about the size of a quarter should be exposed.
If the egg doesnt float to the top, add more syrup; if too much egg is exposed, add more fruit puree.)
Cover bowl or container, and refrigerate until completely chilled before freezing, at least 1 hour (or overnight).
Freeze Pour mixture into an ice-cream maker and freeze according to manufacturers instructions.
Transfer sorbet to a large airtight container; freeze at least 2 hours (or overnight) before serving.","url":"https://recipe.bluelayer.org/recipe/19147/watermelon-sorbet"},{"id":"19141","title":"Mango-Pineapple Relish","ingredients":"mango nectar, canned
pineapple, raw, all varieties","directions":"Prepare home canning jars and lids according to manufacturer's instructions.
Combine all ingredients in a large saucepot.
Bring mixture to a boil; reduce heat and simmer 15 minutes.
Ladle hot relish into hot jars, leaving 1/4-inch headspace.
Adjust two-piece caps.
Process 15 minutes in a boiling-water canner.","url":"https://recipe.bluelayer.org/recipe/19141/mango-pineapple-relish"},{"id":"19135","title":"Perfect Baked Kale Chips","ingredients":"kale, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat oven to 350 F.
Wash kale and dry in a salad spinner or place in a tea towel, gently roll the towel and swing it over your head (the Julia Child way)!
The kale must be dry to bake into chips.
Remove the center stem from the kale leaves and rip the leaves into 2 1/2 inch pieces.
Follow the natural shape of the leaves to make chip shapes.
Place the dried and ripped kale into a large bowl and drizzle extra virgin olive oil along the sides of the bowl.
This helps evenly distribute oil onto the leaves.
Use your hands and massage the oil into the leaves making sure to have all the leaves covered with oil.
Dont worry you cant bruise the kale.
On a half sheet pan or rimmed cookie sheet topped with a wire rack, lay the kale leaves in an even layer shiny side down.
Bake for 10 minutes or until the chips are crisp to the touch.
Remove pan from oven and set it on a rack.
Salt the chips as soon as they come out of the oven and carefully move them to a cooling rack.
When cool store in airtight zip-top bag or in an airtight container.
They will stay crisp for up to two days.","url":"https://recipe.bluelayer.org/recipe/19135/perfect-baked-kale-chips"},{"id":"19133","title":"Basic Bread Dough","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in a bread machine, and leave it up to the machine until the end of the 1st rise.
(If you prefer to knead by hand, please do so.)
Deflate from the dough and cut into 12 pieces while weighing it.
Round off each piece of dough smoothly, and rest 15 minutes (cover with a tightly wrung out damp cloth to keep them from drying out).
Press the dough lightly to deflate it, shape the dough as you like with various toppings or fillings.
Mist with water and allow to rise a second time for 20 minutes.
Mist with water again and bake in the preheated oven at 210C for 10 to 12 minutes.","url":"https://recipe.bluelayer.org/recipe/19133/basic-bread-dough"},{"id":"19132","title":"Swirled Sherbet Wedges","ingredients":"cookies, vanilla wafers, lower fat
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
butter, without salt
sherbet, orange
sherbet, orange
sherbet, orange","directions":"Heat oven to 350F.
Combine all crust ingredients in bowl.
Press onto bottom of ungreased 9-inch springform pan.
Bake 10-12 minutes or until crust is golden brown.
Cool 10 minutes.
Place scoops of each sherbet alternately over bottom crust; carefully spread sherbet until bottom crust is covered.
Swirl sherbets together to form a marbled pattern with table knife.
Cover; freeze 4-6 hours or until firm.
Remove pie from freezer 15 minutes before serving time.","url":"https://recipe.bluelayer.org/recipe/19132/swirled-sherbet-wedges"},{"id":"19128","title":"Broccoli-Mushroom Quiche","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
broccoli, raw
onions, raw
mushrooms, white, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
egg substitute, powder
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, mozzarella, low sodium
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 F degrees.
Spray 9\" pie plate with nonstick cooking spray.
In a large nonstick skillet, melt margarine.
Add broccoli, onions and mushrooms; cook, stirring constantly, until softened, about 5 minutes.
In a large bowl, combine the flour and baking powder.
Add egg substutite and milk; mix until smooth.
Stir in the broccoli mixture and cheese.
Transfer into pie plate.
Bake until the top is golden and a knife inserted in the center comes clean, about 35 minutes.","url":"https://recipe.bluelayer.org/recipe/19128/broccoli-mushroom-quiche"},{"id":"19124","title":"Oreo Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
sugars, granulated
oil, olive, salad or cooking
syrup, maple, canadian
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,","directions":"To prepare crust, combine cookie crumbs, sugar, and oil in a mixing bowl.
Press mixture firmly in a 9 inch pie pan.
To prepare filling, spread caramel topping over crumbs.
Then, spread with ice cream.
Sprinkle remaining crumbs over top.
Freeze 4 hours or until firm.","url":"https://recipe.bluelayer.org/recipe/19124/oreo-ice-cream-pie"},{"id":"19114","title":"Sweet Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
shortening, vegetable, household, composite
water, bottled, generic","directions":"For the crust: In a mixing bowl, combine the flour, salt and sugar.
Add the shortening and work it through with your hands until the mixture resembles coarse crumbs.
Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough.
Wrap the dough in plastic and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and place it on a lightly floured surface.
This recipe will make two pie crusts.
For the individual crust: Divide the dough into fourths.
Roll out the dough on the floured surface into a circle about 5 inches in diameter and 1/8-thick.
For the whole pie crust: Roll out the dough on the floured surface into a circle about 14 inches in diameter and 1/8 inch thick.
Gently fold the circles of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.","url":"https://recipe.bluelayer.org/recipe/19114/sweet-pie-crust"},{"id":"19111","title":"Simply Pure Maple Whipped Cream","ingredients":"cream, whipped, cream topping, pressurized
syrup, maple, canadian","directions":"Beat the heavy whipping cream with the maple syrup into stiff peaks form' Serve over ice cream, pies or top mousses and anything else.","url":"https://recipe.bluelayer.org/recipe/19111/simply-pure-maple-whipped-cream"},{"id":"19106","title":"Peaches For Fried Pies Recipe","ingredients":"peaches, yellow, raw
vinegar, distilled
sugars, granulated","directions":"DON'Tablespoons PEEL PEACHES - wash - take out seeds - leave in half.
Let this set overnight.
NEXT MORNING: Cook till thick and can or possibly freeze.
Makes good fried pies - tastes like dry peaches.","url":"https://recipe.bluelayer.org/recipe/19106/peaches-for-fried-pies-recipe"},{"id":"19086","title":"Bergy Dim Sum #7, Mandarin Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, sesame, salad or cooking","directions":"Put unsifted flour in a bowl.
Pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes).
When the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer).
Whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough.
Cover the dough and let it rest for 30 minutes.
Roll dough into a cylindrical shape and cut into 10 equal pieces.
Keep covered with plastic wrap to prevent drying out.
Take one slice at a time and cut in two equal pieces.
On a lightly floured board roll each piece into a 3\" circle.
Brush one side of one of the 3\" circle pancakes with Sesame oil, brush the oil right to the edge.
Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across.
They must be very thin.
Cover with plastic as each is made.
When they are all rolled out heat a skillet or griddle, do not grease it.
Put pancakes one at a time on the ungreased surface.
Cook over low heat until pancake developes small bubbles.
Turn frequently so that both sides are cooked (You'll see a few golden spots).
Remove from pan and gently pull the two pancakes apart.
This should go very easy because of the sesame oil that you brushed between them.
Pile the pancakes on a plate, Put waxed paper between them and cover tightly with plastic wrap so they do not dry out.
These pancakes will keep several days in the refrigerator.
To reheat arrange pancakes in a steamer lined with a clean tea towel.
Cover and put over simmering water for a minute or two.
To serve fold pancake into quarters.
The pancakes should be soft and pliable.","url":"https://recipe.bluelayer.org/recipe/19086/bergy-dim-sum-7-mandarin-pancakes"},{"id":"19078","title":"Sweet Potato - Best Ever No Fail","ingredients":"sweet potato, raw, unprepared
salt, table
butter, without salt","directions":"Scrub each yam clean.
Heat oven to 350°F.
Cut each yam in half long ways.
Drizzle olive oil / infused oil over flat bake ware surface.
Sprinkle rock salt over olive oil.
Place each 1/2 potato cut side down over the salt and oil.
Cover with foil.
Bake 2 hours.
Plate each piece cut side up with 1 TBS butter.
Kosher salt on the table to sprinkle for individual taste.","url":"https://recipe.bluelayer.org/recipe/19078/sweet-potato-best-ever-no-fail"},{"id":"19057","title":"Homemade Samoas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"For the cookies:
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a bowl, combine the flour, baking powder, and salt.
In a second, larger bowl with an electric mixer, beat together the butter and sugar until light and fluffy.
Reduce the speed to low and mix in the flour mixture until combined.
Add the vanilla and combine.
The dough should come together into a soft, not-too-sticky dough.
If the dough isnt coming together, add 1 tablespoon of milk at a time as needed, until the dough forms a ball.
You may not need to add any milk at all.
If the dough is impossibly sticky, sprinkle with a bit of flour.
Divide the dough into 3 portions.
Roll out each portion between large pieces of wax or parchment paper to a thickness of 1/4 inch.
Transfer the dough and parchment to the refrigerator to chill for 10 to 15 minutes.
Use a 1 1/2-inch cookie cutter to cut dough rounds.
If you wish to make your cookies exact replicas of the original Samoa, cut a smaller hole in the center of each cookie using a knife, or the end of the handle on a wooden spoon.
But really, why bother?
More cookie!
Transfer the rounds to the prepared baking sheets.
Bake the cookies for 10 to 12 minutes, until the bottoms are lightly browned and the cookies are set.
Cool them for a few minutes on the baking sheet, then transfer the cookies to a wire rack to cool completely.
For the topping:
Reduce the oven temperature to 300 degrees F. Line another baking sheet with parchment.
Spread the coconut evenly on the baking sheet and toast, stirring every 5 minutes, until the coconut is golden, about 20 minutes total.
Cool the coconut on the sheet, stirring occasionally, until it cools to room temperature.
Set aside.
Combine the caramels, milk, and salt in a large microwave-safe bowl.
Heat on high power for 3 to 4 minutes, stopping to stir it a few times to ensure the caramels melt evenly.
When the mixture is smooth, fold in the toasted coconut.
Using a small metal offset spatula, spread the topping onto the cooled cookies, using 2 to 3 teaspoons per cookie.
If the caramel becomes too firm to work with, reheat it in the microwave for a few seconds.
Let the cookies set.
Place chocolate chips in a small microwave-safe bowl.
Heat on high power in 45-second intervals, stirring to prevent scorching.
Dip the base of each cookie into the chocolate, scraping it along the edges of the bowl to smooth it, and then place on parchment or wax paper to set.
If necessary, melt additional chocolate.
Drizzle chocolate stripes on top of the cookies using a spoon.
Let the cookies set, or transfer them to the refrigerator.
If any cookies make it to the end of the day, store them in an airtight container.","url":"https://recipe.bluelayer.org/recipe/19057/homemade-samoas"},{"id":"19052","title":"Pecan Toffee","ingredients":"butter, without salt
sugars, granulated
cream, whipped, cream topping, pressurized
pascha, organic bitter-sweet dark chocolate chips,
nuts, pecans","directions":"Line 9-inch square baking pan with foil, overlapping sides.
Butter foil.
Melt 1 cup butter in heavy medium saucepan over medium heat.
Add sugar and cream of tartar and stir until sugar dissolves.
Increase heat to medium-high.
Brush down sides of pan with wet pastry brush.
Cook until mixture registers 310F.
on candy thermometer, stirring occasionally, about 11 minutes.
Immediately pour toffee into prepared pan.
Let stand 1 minute.
Sprinkle with chocolate.
Let stand 2 minutes to soften.
Spread chocolate with back of spoon over toffee until melted and spoon over toffee until melted and smooth.
Sprinkle with pecans.
Refrigerate until firm.
Remove toffee from pan, using foil as aid.
Break into 3-inch pieces.
(Can be prepared 4 days ahead.
Chill in airtight container.)","url":"https://recipe.bluelayer.org/recipe/19052/pecan-toffee"},{"id":"19042","title":"Peanut Butter Peanut Brittle","ingredients":"peanut butter, smooth style, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda
vanilla extract","directions":"In top of double boiler, warm peanut butter over low heat.
Butter 2 large baking sheets.
Butter sides of a heavy 3 quart pan, combine sugar, corn syrup, and water .
Cook and stir over medium high heat till it comes to a boil --
Clip candy thermometer to side of pan and cook till mixture reaches 275* (about 15 minutes).
Reduce heat to medium and add 2 tbls butter stirring just until melted.
Add peanuts and cook and stir for 5 more minutes until candy starts to turn brown and thermometer reads 295*.
Remove from heat and remove thermometer
Quickly sprinkle baking soda over mixture stirring constantly.
Stir in vanilla.gentlly stir in warmed peanut butter.till it is well combined.
Immediately pour candy onto prepared sheets.working quickly spread as thin as possible.
When cool, break into pieces.","url":"https://recipe.bluelayer.org/recipe/19042/peanut-butter-peanut-brittle"},{"id":"19011","title":"Snickerdoodle Scones","ingredients":"yogurt, greek, plain, nonfat
egg substitute, powder
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
spices, cinnamon, ground
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Preheat the oven to 350 degrees F.
In a small bowl, whisk together yogurt and egg.
Set aside.
In a large bowl, mix together the flours, sugar, baking powder, cream of tartar, and cinnamon until combined.
Add butter and mix until butter is in small pea size pieces, using a fork or your hands (I used my hands).
Fold the yogurt mixture into the flour mixture until just combined.
Transfer dough to lightly floured work surface.
Knead dough 6 to 8 times, until it just holds together.
Divide dough in half and form each piece of dough into a circle, about an 1 thick, and maybe 6 8 wide.
Transfer to prepared baking sheet.
Mix the sugar and cinnamon for the topping.
Sprinkle dough with cinnamon sugar topping.
With a sharp knife or pizza cutter, cut each of the pieces of dough into 8 wedges, making 16 wedges.
Bake 15 to 18 minutes until golden brown.
Transfer to a wire rack to cool.
Adapted from Better Homes and Gardens.","url":"https://recipe.bluelayer.org/recipe/19011/snickerdoodle-scones"},{"id":"19009","title":"Sweet N' Nutty Popcorn Crunch","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, almonds
peanut butter, smooth style, without salt","directions":"In a large bowl, combine popped popcorn (remove unpopped kernels), Rice Krispies, and peanuts.
In another bowl, melt almond bark and peanut butter in microwave on high for 1 1/2 minutes.
Stir and keep microwaving in 30 second intervals until melted.
Pour melted ingredients over popcorn mixture and fold, mixing well.
Pour onto a large piece of parchment, waxed paper, or foil sprayed with Pam.
Cool for 15 minutes and either form into balls, or leave flat to dry another 30 minutes, then break apart.","url":"https://recipe.bluelayer.org/recipe/19009/sweet-n-nutty-popcorn-crunch"},{"id":"19006","title":"Bread With Tahini And Syrup Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
milk, buttermilk, fluid, cultured, lowfat
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
syrup, maple, canadian
syrup, maple, canadian","directions":"In a large bowl, combine flour, salt and butter.
Mix lightly with your fingertips till dough forms pea-sized pcs.
Stir in lowfat milk and lightly knead till dough forms a ball.
Transfer dough to a buttered bowl, cover with plastic wrap, and let rest 1 hour.
On a lightly floured board, shape dough into a log and divide into 8 pcs.
Roll each piece into a ball and place on the floured board under a slightly damp towel for 30 min.
Stir together the tahini, maple syrup and melted butter, and set aside.
Roll four of the dough balls into 7-inch rounds, and coat the surface of three of the rounds with a thin layer of the tahini mix and stack them on top of each other.
Place the fourth, uncoated round on top and press the edges together to seal the stack.
Place a towel over the top and repeat process with remaining four dough balls.
(You should have extra tahini mix left over.)
Let them rest for 30 min.
Place one of the stacks on a lightly floured board, sprinkle with a little flour and gently roll into a larger 9-inch round, about 1/4-inch thick.
Spread half of the remaining tahini mix over the top, and roll up like a jelly roll.
Use a sharp knife to cut into 4 pcs and place them under a towel.
Repeat with remaining round.
Let them rest for 15 min, then roll each piece of dough into a 6-inch square.
Heat a cast-iron skillet or possibly griddle over medium heat and brush lightly with the melted butter.
Place one square of dough in the skillet and cook for about 1 minute, or possibly till dough begins to bubble and turn light brown.
Brush bread lightly with melted butter, flip and bake other side for 30 seconds to a minute, or possibly till slightly crisp on the outside but still soft.
Transfer bread to a plate, cover with foil to keep hot, and cook remaining bread.
Serve warm, drizzled with hot maple syrup.
This recipe yields 8 squares.","url":"https://recipe.bluelayer.org/recipe/19006/bread-with-tahini-and-syrup-recipe"},{"id":"19004","title":"Strawberry Margarita Popsicles","ingredients":"strawberries, raw
lime juice, raw
water, bottled, generic
sugars, granulated","directions":"Set aside about 1/4 cup chopped strawberries.
Combine the rest of the ingredients in a blender and blend until smooth.
I suggest adding 1/2 cup sugar to start and then adding more sugar if you want more sweetness.
Next pour the mix into popsicle molds.
Skewer strawberry pieces on popsicle sticks and put into molds.
Freeze for 4 hours or until solid.","url":"https://recipe.bluelayer.org/recipe/19004/strawberry-margarita-popsicles"},{"id":"18990","title":"Lentil Black Rice Veggie Burgers","ingredients":"water, bottled, generic
lentils, raw
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, garlic powder
salt, table
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
spices, paprika
spices, onion powder
spices, pepper, black
spices, pepper, red or cayenne
mustard, prepared, yellow
spices, oregano, dried
peas, green, frozen, unprepared
carrots, raw
broccoli, raw
corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched","directions":"Be ready for some simultaneous burner action!
Get two saucepans ready with the 4 cups of water, 2 cups in each.
Put the 1/4 tsp table salt in the one that you're going to cook the rice inches.
Put the rice in the boiling salted water, and stir in 1 tbsp olive oil.
Mix it up perfectly then cover.
In the other pot, put the lentils inches.
Cover both pots, and set the timer for 20 minutes.
You're going to leave the rice alone until the time's up-- but check on the lentils and stir them every 5 minutes, covering when done.
When the time's up, drain the lentils about halfway.
Put them in a large mixing bowl.
For the rice, turn the burner off and let it sit there for a few minutes.
Drain and rinse the rice-- now, you're going to see a lot of purple/black liquid come out.
Don't be alarmed, this is natural from black rice, not a manufactured dye or anything.
Put the rice in with the lentils, and mix the bowl up.
With a potato masher, mash up the contents as best as you can- mash and stir constantly, and get most of it mashed up really well but leave a lot of whole pieces of rice and lentil in there for texture.
Stir in the minced garlic, kosher salt, and tahini until perfectly melded.
Add the 3/4 cup flour and stir together, the mixture should be stickier now.
Add the dry seasoning ingredients to the mixture and blend together.
Put the veggies into the mixture and mix up.
Put the remaining 1/2 cup flour into the bowl and mix it up, so it's thick and pasty now.
Let the mixture sit for about 10 minutes, and while it's doing that preheat the oven to 350 and make sure the rack is in the center.
With your hands, form patties about 4-5\" and put directly onto a cookie/baking sheet greased with cooking spray.
Bake for 15 minutes.
(This part took me twice as long because I only had room for 6 patties with my convection oven.
).","url":"https://recipe.bluelayer.org/recipe/18990/lentil-black-rice-veggie-burgers"},{"id":"18976","title":"Perfect Whole Wheat Hamburger Buns","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a bowl of standing mixer, add water, yeast, honey, butter and salt, and stir with rubber spatula until well mixed.
Add the barley flour, wheat germ, and 1 cup of each whole wheat and white flours, and mix well.
Add the remaining flour, turn on the mixer on low-speed, knead until the dough is smooth and elastic, 6 to 8 minutes.
Transfer the dough to a floured working surface or cutting board.
Knead the dough until soft and smooth, 25 to 35 seconds.
Arrange the dough in a lightly greased bowl.
Cover with the plastic wrap or damp kitchen towel.
Allow to rise in a warm area until the dough has doubled in volume, 50 to 60 minutes.
Gently punch down the dough, then shape it.
Sprinkle fine cornmeal over two baking sheets.
Cut the dough into 16 4-ounce pieces.
Roll each portion of dough into a ball on a cutting board or working surface.
Loosely cover each baking sheet with a plastic wrap or a damp kitchen towel.
Let rise in a warm place for about 20 minutes until almost doubled in volume.
Preheat the oven to 375F (190C).
Bake until golden brown, 15 to 20 minutes.
Transfer the bread right away to a wire rack.
Let cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/18976/perfect-whole-wheat-hamburger-buns"},{"id":"18974","title":"Root Beer Float Fudge","ingredients":"sugars, granulated
butter, without salt
salt, table
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
beverages, carbonated, root beer","directions":"In a large saucepan, heat sugar, butter, salt and cream over medium heat, stirring until combined.
Bring to a boil and stir continuously for 4 minutes.
Remove from heat.
Quickly stir in white chocolate and marshmallow cream.
Whisk it vigorously until smooth be patient this will take a couple minutes.
Pour half of mixture into a parchment paper lined 13x9 baking dish.
To the remaining fudge, whisk in root beer extract.
Stir until combined.
Pour over the white fudge.
Using a knife, swirl the two together to give it a marble effect.
Refrigerate 4 hours or overnight.
Cut into bite size pieces and enjoy.
Tastes great cold!","url":"https://recipe.bluelayer.org/recipe/18974/root-beer-float-fudge"},{"id":"18960","title":"Whole Wheat Flatbread (Chapati)","ingredients":"semolina, unenriched
salt, table
oil, canola
water, bottled, generic","directions":"Combine flours and salt in a large mixing bowl.
Mix in oil and water to form a stiff dough, adding more water if necessary.
Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes.
Return dough to bowl, cover with a towel and set aside in a warm place for one hour.
Turn dough out onto a lightly floured surface and divide into 14 equal portions.
Roll each piece into a ball and cover with a damp towel.
Heat an ungreased griddle or large frying pan over medium heat.
Working with one ball of dough at a time, flatten it, then roll into a 6 inch circle, using only enough flour to keep dough from sticking.
When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan.
Cook until brown spots appear, about one minute.
Flip dough over and cook on other side.
(Chapati may puff up while cooking.)
Cover and place in a warm oven while cooking remaining chapatis.","url":"https://recipe.bluelayer.org/recipe/18960/whole-wheat-flatbread-chapati"},{"id":"18952","title":"Cauliflower Gratin","ingredients":"cauliflower, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, nutmeg, ground
cheese, gruyere
cheese, parmesan, hard
delallo, italian seasoned breadcrumbs,","directions":"Preheat the oven to 375F Bring a large pot of salted water to boil.
Boil the cauliflower florets until they just begin to soften, about 5 minutes.
Meanwhile, melt 2 tablespoons of butter in a sauce pan, then whisk in the flour.
Cook for 2-3 minutes, whisking constantly, until the raw cereal taste cooks out.
Add the warm milk (little by little at first), whisking constantly.
Bring to a boil and cook until the mixture thickens, 1 to 3 minutes.
Remove from the heat and add 1 teaspoon salt, the pepper, 1/2 cup of each cheese, and nutmeg.
Stir well to incorporate.
Pour 1/3 of the sauce into an 8 x 11 inch baking dish, then add the cauliflower pieces.
Cover with the remaining sauce.
Stir together the remaining cheese with the bread crumbs, then spread evenly over the top.
Melt the remaining two tablespoons butter and drizzle over the top.
Bake for 25-30 minutes, until the top is browned.
If your dish is broiler-safe, run it under the broil for a minute or two to get it extra-crispy.","url":"https://recipe.bluelayer.org/recipe/18952/cauliflower-gratin"},{"id":"18951","title":"Simple Oven-Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
salt, table
spices, pepper, black
bread crumbs, dry, grated, plain
cornstarch","directions":"Rinse and pat-dry chicken pieces.
Melt the butter in a saucepan.
Mix the salt, pepper, bread crumbs and cornstarch thoroughly.
Dip each piece of chicken into the melted butter and then into the bread crumb mixture.
Place the chicken pieces skin-side down, in a shallow baking pan.
Bake in a 350 degree oven for 45 minutes, then turn each piece of chicken over, skin-side up, and continue cooking for another 25 minutes, or until each piece is richly browned and can be easily pierced with a fork.
Serve at once.","url":"https://recipe.bluelayer.org/recipe/18951/simple-oven-fried-chicken"},{"id":"18949","title":"Palanquetas","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
butter, without salt
seeds, sesame seeds, whole, dried
leavening agents, baking soda
salt, table","directions":"Line a baking sheet with a nonstick mat or grease it, and lightly grease an offset metal spatula (so that the brittle will be easier to spread).
Combine the sugar, water, corn syrup, and butter in a heavy pot over medium heat and cook, stirring, until it starts to boil.
Add the nuts (pumpkin seeds will pop) and continue cooking until you obtain a golden caramel color.
Remove from the heat and add the baking soda and salt.
Stir rapidly, being careful not to burn yourself from the steam, and then pour onto the prepared pan.
Spread rapidly to your desired thickness.
Let cool, and then break apart with your hands if it is thin or cut with an oiled knife into desired shapes.
(If you choose to cut the brittle into shapes, do so while it is cooling but still somewhat warm.
Once the brittle is completely cool it will break.)
These can be stored in an airtight container in a cool, dry area.
Use pieces of parchment paper between them so they dont stick to eack other.
They will keep for a few weeks.","url":"https://recipe.bluelayer.org/recipe/18949/palanquetas"},{"id":"18947","title":"Puffy and Chewy Pita Bread with All-Purpose Flour","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, olive, salad or cooking","directions":"Add dry yeast and honey to boiling water cooled to the touch, then let sit for 10 minutes.
Combine the all-purpose flour, baking powder and salt in a bowl.
Add the yeast mixture and knead with your hands.
When well incorporated, add olive oil.
Knead until smooth, wrap in plastic wrap, put in a double boiler and allow it to rise (until it rises 1.5 times higher).
Lightly knead, then cut into thirds with a knife.
Cover with a damp kitchen towel, then let sit for 10 minutes.
With a rolling pin, roll out to 15-cm diameter circles.
Place on parchment paper, cover with a dry kitchen towel, then let sit for 15 minutes.
Place a piece of parchment paper over the dough, flip them over onto it, then bake in oven preheated to 230C for 2 to 3 minutes.
Remove them when they puff up, then cover with a damp towel until the cool.
Transfer to stock bags once they cool.
Lightly reheat in the oven then load them up.
I enjoyed mine with such fillings as Spicy Meat for Taco Rice (See.","url":"https://recipe.bluelayer.org/recipe/18947/puffy-and-chewy-pita-bread-with-all-purpose-flour"},{"id":"18945","title":"Chipotle Butter Roasted Broccoli","ingredients":"broccoli, raw
butter, without salt
spices, cumin seed
spices, chili powder
salt, table
sugars, granulated","directions":"Preheat oven to 450 F. Line a rimmed baking sheet with foil.
Wash broccoli crowns and cut into florets.
Put the butter in a microwave safe bowl and heat it in the microwave until melted (just a few seconds at a time).
Add the cumin, chipotle chili powder, salt, and sugar to the melted butter and stir to combine.
Pour butter mixture into a large bowl.
Toss the broccoli florets in the butter mixture.
Be sure that each piece of broccoli gets some of the butter mixture.
Place broccoli evenly spaced on the foil-lined baking sheet.
Bake broccoli for 10-15 minutes, stirring halfway through.
Broccoli should be tender and lightly browned.","url":"https://recipe.bluelayer.org/recipe/18945/chipotle-butter-roasted-broccoli"},{"id":"18937","title":"Apple Cheddar Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
salt, table
butter, without salt
butter, without salt
shortening, vegetable, household, composite
cheese, cheddar
water, bottled, generic
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground","directions":"Combine 2 c. flour, corn meal and salt.
Cut in 1/3 c. margarine and shortening till mix resembles coarse crumbs.
Stir in cheese.
Add in water, 1 Tbsp.
at a time, stirring lightly till mix forms a ball.
Divide dough into 2 parts, 1 slightly larger; shape each to create ball.
Wrap securely in plastic wrap or possibly wax paper; refrigerateabout 30 min.
Roll large ball on lightly floured surface to create 11-inch circle.
Fit loosely into 9-inch pie plate; trim.
Roll remaining dough to create 12-inch square.
Cut into 12 x 3/4-inch strips.
*
Heat oven to 400 F. Combine remaining 1/3 c. flour, apples, sugar and cinnamon; spoon into crust.
Dot with remaining 2 Tbsp.
margarine.
Weave strips atop filling to make a lattice crust.
Trim even with outer rim of pie plate.
Fold lower crust over strips; seal and flute.
Bake 30 to 35 min or possibly till crust is light golden, shielding edges with aluminum foil if necessary.
Cold slightly.
*NOTE: To make a double crust pie, roll remaining dough to create 10-inch circle instead of cutting strips.
Prepare filling as directed.
Place top crust over filling; trim.
Turn edges under; flute.
Cut slits in top crust to allow steam to escape.","url":"https://recipe.bluelayer.org/recipe/18937/apple-cheddar-pie-recipe"},{"id":"18929","title":"Mixed Berry Tart","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
vanilla extract
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, canola
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
blueberries, raw
apples, raw, with skin","directions":"Pastry Cream: In medium saucepan, whisk together 1 1/2 cups milk, sugar and salt.
Put flour into small bowl.
Add remaining 1/2 cup milk little by little, stirring to make a smooth paste.
Press paste through sieve with wooden spoon into saucepan with milk-sugar mixture.
Add vanilla and orange oil or extract.
Stirring constantly, bring to a boil over medium heat.
Continue cooking and stirring 6 minutes longer.
Scrape into bowl using spatula.
Place plastic film directly on top and chill 4 to 6 hours.
(Makes 2 cups.)
Crust: In food processor, combine flours, oil, sugar, baking powder and salt.
With motor running, add ice water by the tablespoonful and process just until dough comes together, about 4 minutes.
Turn dough out on work surface and briefly knead into a ball.
Wrap and chill in refrigerator about 1 hour.
Preheat oven to 375 degrees.
Coat 9-inch tart pan with nonstick cooking spray.
Place two 15-inch lengths of wax paper on counter, overlapping in middle.
Place dough in middle.
Cover with two additional sheets of overlapping wax paper.
Roll dough out into 13- to 14-inch circle about 1/8 inch thick .
Carefully peel wax paper from top and transfer dough to tart pan.
Ease dough into pan, pat evenly and press edges into sides of pan.
Press with tines of fork around top of crust to make decorative design.
Prick bottom of dough at 1-inch intervals with fork.
Bake until crust is golden and edges begin to shrink from sides of pan, 15 to 18 minutes.
Remove to wire rack and let cool.
Remove side of pan and slide crust onto serving plate using spatula.
Spread cooled pastry cream evenly into baked tart shell.
Arrange berries in concentric rings over pastry cream, larger berries should be outside, smaller berries toward center.
Heat apple jelly in small nonaluminum saucepan until melted, whisking to make smooth.
With pastry brush, dab and brush apple jelly over tops of berries.
To serve, slice with serrated knife into 12 equal pieces.","url":"https://recipe.bluelayer.org/recipe/18929/mixed-berry-tart"},{"id":"18906","title":"Bread Machine Naan","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
seeds, sesame seeds, whole, dried","directions":"Add all ingredients except the butter and black sesame seeds in the order recommended for your bread machine.
Process using the dough cycle.
Preheat the oven to 450 degrees F. When the dough cycle ends, remove the dough from the machine and divide into 8 pieces.
On a floured surface with a floured rolling pin, roll each piece into an 8-by-4-inch oval.
Cover and let rise 20 minutes, or until doubled.
Melt the butter for the topping.
Brush the top of each naan with butter and sprinkle witht sesame seeds.
Bake 7 to 10 minutes, or until golden.
Lightly brush the bottom of each naan with water, stack, and cover, or eat as soon as they are cool enough to handle.","url":"https://recipe.bluelayer.org/recipe/18906/bread-machine-naan"},{"id":"18891","title":"Cream Scones","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture.
Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
Preheat the oven to 350& #730F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart; Brush the scones with milk and sprinkle with the sugar.
Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.","url":"https://recipe.bluelayer.org/recipe/18891/cream-scones"},{"id":"18890","title":"Toasted Almond Berry Bark","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
nuts, almonds
cranberries, dried, sweetened","directions":"LINE 8-inch baking pan with wax paper.
Microwave chocolate in small, dry, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir.
Pieces may retain some of their original shape.
If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
Pour onto a cookie sheet.
Sprinkle with almonds and fruit.
Tap pan several times to spread chocolate and settle almonds and fruit.
Refrigrate for about 1 hour or until firm.
Break into pieces.
Store in airtight container at room temperature.
Enjoy!
Recipe makes 1/2 pound bark.","url":"https://recipe.bluelayer.org/recipe/18890/toasted-almond-berry-bark"},{"id":"18851","title":"Dog Cookies","ingredients":"wheat germ, crude
sweet potato, raw, unprepared
ground turkey, raw
honey","directions":"Combine all ingredients and press into a pie tin.
Bake at 350*F. until very firm to crisp - based on personal preference.
Break cookie into pieces to feed to dog.","url":"https://recipe.bluelayer.org/recipe/18851/dog-cookies"},{"id":"18839","title":"Cherry Cobbler","ingredients":"cherries, sweet, raw
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
water, bottled, generic","directions":"Preheat oven to 350 degrees.
Spread cherries in a greased 9-inch pie pan or 9x9 square baking dish.
Combine butter, 3/4 cup sugar, flours, salt, baking powder and milk in a bowl.
Spread the mixture over the cherries.
Combine the remaining 1 cup of sugar with a tablespoon of flour/cornstarch and a cup of boiling water then pour it over the batter and cherries.
Bake for 45 minutes.
Note: Use non-dairy milk and Earthbalance to make it vegan.","url":"https://recipe.bluelayer.org/recipe/18839/cherry-cobbler"},{"id":"18832","title":"Traditional Party Mix","ingredients":"butter, without salt
salt, table
sauce, worcestershire
sauce, teriyaki, ready-to-serve
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted","directions":"Heat oven to 250F.
In large roasting pan, melt butter in oven.
Remove.
Stir in seasoned salt & worcestershire sauce.
Gradually add cereal & pretzels, stirring until all pieces are evenly coated.
Could also add 1 cup of mixed nuts/crackers, if desired.
Bake 1 hr, stirring every 15 minutes.
Spread on paper towels to cool.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/18832/traditional-party-mix"},{"id":"18828","title":"Chocolate Cream Icing (Ganache)","ingredients":"cream, whipped, cream topping, pressurized
pascha, organic bitter-sweet dark chocolate chips,","directions":"Heat the cream in a medium saucepan over medium high heat to just below a simmer or until it steams and tiny bubbles begin to form around the edges.
Remove from heat and add the chocolate piece by piece, stirring as it melts, until blended.
Let the mixture cool until it is the consistency of a thick but easily spreadable frosting.
This should take only a few minutes.","url":"https://recipe.bluelayer.org/recipe/18828/chocolate-cream-icing-ganache"},{"id":"18825","title":"Vegan Pumpkin Spice Snickerdoodles","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pumpkin, raw
sugars, brown
beverages, almond milk, unsweetened, shelf stable
vanilla extract
wheat flour, white, all-purpose, unenriched
pumpkin, raw
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, whipped, cream topping, pressurized
salt, table
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 350 degrees F.
In a mixing bowl, beat together coconut oil and pureed pumpkin.
Once the mixture is smooth, add brown sugar and beat it with a whisk for about 30 seconds, or until the mixture is smooth.
Add cold almond milk and vanilla extract to the bowl and continue to beat for another 30 seconds.
The temperature of the almond milk will cause the coconut oil to harden; this is okay!
Add flour, pumpkin pie spice, baking soda, baking powder, cream of tartar, and salt to the bowl.
Mix the dough until everything is smooth and evenly combined.
In a small bowl, stir the cane sugar and cinnamon together.
Use a tablespoon to measure each ball of dough.
Roll each tablespoon of dough into a ball before rolling it in the bowl of cinnamon and sugar to cover the surface of the dough.
Place each ball of dough 2 inches apart on a baking sheet lined with parchment paper.
Bake the cookies for 810 minutes, depending on how well-done you like them.","url":"https://recipe.bluelayer.org/recipe/18825/vegan-pumpkin-spice-snickerdoodles"},{"id":"18822","title":"Best Cafeteria Rolls","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Mix yeast, sugar, salt and warm water together; let sit for 10 minutes.
Add flour, milk powder and butter or oil, mixing well.
Turn out onto lightly floured surface and knead just until dough is no longer sticky.
Place in oiled bowl turning once to coat and cover with plastic wrap for 1 hour or until doubled in bulk.
Deflate dough and turn out onto lightly floured surface.
Divide into 24 pieces and place on a lightly greased sheet pan.
Let rise for 1 hour.
Bake in a preheated 350 degree oven for 15-20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/18822/best-cafeteria-rolls"},{"id":"18799","title":"Double Strawberry Almond Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
strawberries, raw
nuts, almonds
strawberries, raw
lemon juice, raw","directions":"Preheat the oven to 400 degrees F. Line 1 baking sheet with parchment paper or a silicone mat.
Combine the flour, baking powder, salt, and sugar in a large bowl.
Cut the butter into 1/4-inch squares, and add it to the flour mixture.
Using your hands, or a fork, break up the butter until the butter pieces are no bigger than small peas, and the mixture is crumbly.
Make a well in the center of the mixture and pour in the milk and heavy cream.
Using a spatula, fold the mixture until the liquid is fully incorporated into the flour mixture.
Add the fresh strawberries, sliced almonds, strawberry jelly, and lemon juice.
Using your hands or a spatula, carefully fold the mixture to incorporate all of the ingredients into the dough.
I like to use my hands so I can be extra gentle with the mixture and to make sure all the strawberries arent squished.
Dont worry if the strawberries slightly bleed into the dough, this is inevitable because of the strawberries juices.
Transfer the dough to a lightly floured surface.
Lightly coat all sides of the dough with flour.
With your hands, carefully press the dough into a 1/4-inch thick rectangle.
Try to press it out until it is about 10 by 5 inches.
Using a 2-inch round biscuit cutter, cut rounds of dough and then transfer each round to the prepared baking sheet.
Bake until the scones turn a light golden brown, about 20 minutes.
Transfer the scones to a cooling rack to cool until warm.
Serve and enjoy!
These last up to 5 days in a sealed container.
Recipe adapted from Tyler Florence.","url":"https://recipe.bluelayer.org/recipe/18799/double-strawberry-almond-scones"},{"id":"18792","title":"Sour Cream Biscuit","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, granulated
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 425F
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt
Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces
Add milk and stir the mixture with a fork until most of the dry ingredients have been moistened.
Turn the batter on the counter and knead and fold until the dough is formed.
Do not knead longer than necessary
Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass.
Place biscuits on a greased baking sheet with edges touching
Bake for about 16 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped.","url":"https://recipe.bluelayer.org/recipe/18792/sour-cream-biscuit"},{"id":"18785","title":"No Bake Cereal Bars","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract","directions":"In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside.
Grease a 10x15 inch jellyroll pan.
In a medium saucepan over medium heat, stir together the corn syrup and sugar.
Bring the mixture to a boil and cook until sugar is completely dissolved.
Remove from heat and quickly stir into the peanut butter and vanilla.
Pour the mixture into the bowl with the cereal mixture and mix well.
Press into the prepared pan.
Let stand until set.
Cut into bars and serve.","url":"https://recipe.bluelayer.org/recipe/18785/no-bake-cereal-bars"},{"id":"18769","title":"Chocolate Gingersnaps","ingredients":"spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
spices, nutmeg, ground
cocoa, dry powder, unsweetened
butter, without salt
spices, ginger, ground
sugars, brown
molasses
leavening agents, baking soda","directions":"Beat butter and grated ginger about 4 minutes.
Add brown sugar; beat until combined.
Add molasses; beat until combined.
Mix flour and spices.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water.
Beat half of flour mixture into butter mixture.
Beat in baking-soda mixture, then remaining half of flour mixture.
Mix in chocolate; turn out onto a piece of plastic wrap.
Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325.
Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets.
Refrigerate 20 minutes.
Roll in granulated sugar.
Bake until the surfaces crack slightly, 10 to 12 minutes.
Let cool 5 minutes; transfer to a wire rack to cool completely.","url":"https://recipe.bluelayer.org/recipe/18769/chocolate-gingersnaps"},{"id":"18761","title":"Basic Pot Sticker Wrapper","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"Mix the flour, salt, and water together and form a uniform smooth dough.
Let the dough rest for 30 minutes.
Divide the dough into about 32 pieces.
Roll each into circles or squares.","url":"https://recipe.bluelayer.org/recipe/18761/basic-pot-sticker-wrapper"},{"id":"18749","title":"Marble Rye Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
spices, caraway seed
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Mix all ingredients except color either by hand or a stand mixer.
Knead until smooth and gluten has developed, add in water of flour as needed.
Dough will be soft and sticky, as this is how rye dough feels It makes a tacky dough, not like white!
This takes about 7'10 minutes.
Put dough in a large, lightly oiled bowl and let rise until it is puffy, about 1 1/2 hours.
Remove, divide in half.
Knead the color into one half.
Roll each half into a 8x11 inch rectangle.
Put one on top of the other, I put the lighter one on the bottom so the lighter color is the outside of the finished loaf.
You, of course can decide for yourself!
Roll into a loaf, jelly roll style, starting with the 8' side, tuck ends inches.
You can either make a free form loaf and put on a parchment lined sheet pan or use a large lightly oiled bread pan.
In either case, cover with a damp towel or a piece of lightly spayed cling film.
Let rise until doubled, approximately 1-11/2.
In the meantime preheat the oven to 400 degrees.
Place the bread in, bake for 15 minutes, reduce heat to 350 and bake for an additional 20-25 minutes, until it has an internal temperature of 190 F, or sounds hollow when tapped.
Remove and cool completely on a wire rack.
You can easily omit the dry milk, it is only there for nutrition and it makes for a more tender crumb.
Also, the coffee is only to darken one half, so you get the different colors.
You can't taste it!
Some recipes call for cocoa,which I think you can taste, others for caramel coloring.
I simply think instant coffee is easier.","url":"https://recipe.bluelayer.org/recipe/18749/marble-rye-bread"},{"id":"18745","title":"All In One Shortbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Put the ingredients in a food processor and process till the mix resembles breadcrumbs.
Press the mix lightly in to a greased 7\"x10\" Swiss roll tin.
Bake at 180 C/350 F/gas mark 4 for 15-20 min or possibly till pale brown.
Mark into sections and leave to cold.
NOTES : This is one of the fastest biscuit recipes ever!
The all in one method yields a crispier texture than a traditional shortbread but is equally delicious","url":"https://recipe.bluelayer.org/recipe/18745/all-in-one-shortbread-recipe"},{"id":"18740","title":"Kittencal's Method for Clarified Butter","ingredients":"butter, without salt
butter, salted","directions":"Cut the butter into pieces.
Place in a medium-size saucepan over low heat.
Use a ladle to skim off the foam that rises to the top of the butter, taking care to leave the clear yellow butter in the saucepan.
Remove from heat, and let cool slightly, then carefully strain through a fine sieve into a clean glass jar/container.
Make sure you leave the milky residue in the bottom of the saucepan, try not to pour it into the glass container, discard it.
Cool to room temperature, and store covered in refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/18740/kittencals-method-for-clarified-butter"},{"id":"18732","title":"German Potato Salad","ingredients":"potatoes, raw, skin
bacon, meatless
onions, raw
vinegar, distilled
sugars, granulated
mustard, prepared, yellow
salt, table
chives, raw","directions":"Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes.
Salt the water and bring to boil over medium-high heat.
Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes.
Drain and slice into 1/4-inch rounds.
Cook the bacon in a large skillet over medium-high heat.
Once crisp, place on a paper towel-lined plate and crumble into small pieces.
Pour off the rendered fat, reserving 1/4 cup in the pan.
Turn the heat to medium and add the onion.
Cook until translucent and just beginning to brown, about 4 to 5 minutes.
Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly.
Add the sliced, cooked potatoes and toss to coat.
Top with the crumbled bacon and garnish with the chives.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/18732/german-potato-salad"},{"id":"18722","title":"Pie Crust Mix","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lard","directions":"In a large bowl, combine flour, salt and baking powder.
Cut in lard until mixture resembles coarse crumbs.
Store in an airtight container for up to 6 weeks.
To make 2 pie crusts, combine 2 1/2 cups mix with 5 tablespoons water.","url":"https://recipe.bluelayer.org/recipe/18722/pie-crust-mix"},{"id":"18714","title":"Focaccia recipe","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
water, bottled, generic
beverages, ovaltine, classic malt powder
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"For the Biga: dissolve the yeast in the water then mix with the flour until all the flour is absorbed.
Cover and leave in a cool place overnight.
Longer fermentation will give a more complex flavour and add a little acidity to the bread.
In this case you can refrigerate the biga and leave it for up to 72 hours.
For the dough: this bread requires a hot oven but the long bread making process will give you plenty of opportunity to build your fire.
The ideal oven will be at 230C/450F falling slowly.
Build up the fire until the oven is at an even 230C/450F which will take about 60 minutes.
When it is up to temperature, push the fire to the back of the oven with your metal peel or coal hook.
Keep the door shut to keep the heat in the oven.
Mix together the water with the malt extract, one third of the olive oil and the yeast.
Mix the salt with the flour then add this to the biga along with the liquid.
Mix together with your hands until you have a soft, sticky dough.
Don't panic at the stickiness of the dough at this stage.
Knead the sticky dough on a clean surface, resisting the temptation to add more flour, until it is silky, smooth and springy.
You may get messy to start with but stay with it.
Tip the remaining olive oil on to a lipped tray and rub it so that the tray is coated.
Place the kneaded dough on to the tray.
Cover with clingfilm and leave for 1 hour in a warm place.
Pat the dough out into a rectangle in the oiled tray and fold it over in thirds giving a little stretch in each direction.
Flip the dough over so that the seam faces downwards.
This stretching and folding helps to create an open texture in the bread and incorporates more oil.
Cover again and then repeat this patting out and folding every 30-40 minutes another 3 times.
Each time you are gently stretching and folding the dough rather than knocking out the gas.
The dough will become huge.
Cut the dough into three equal pieces taking care not to lose too much gas in the process.
Dimple the surface with your fingertips to gently flatten and expand the breads, each should measure about 30x20cm/12x8\".
Cover the dough and leave for another 15 minutes.
Drizzle with a little more olive oil and sprinkle coarse sea salt over the surface then make deep impressions with your fingertips.
At this stage you can add any other toppings but keep it simple eg rosemary, sage, pitted olives or sesame seeds are all traditional toppings.
Open the oven door and use your well-floured wooden peel to place the dough directly on to the floor of the oven.
Shut the door and bake for 12-18 minutes or until the upper surface is a deep golden brown.
Open the oven door and use your wooden peel to take the loaves out and leave them to cook on a wire rack.
This is delicious served with a fish soup and salad or with roast chicken, roast summer veggies and rocket salad.","url":"https://recipe.bluelayer.org/recipe/18714/focaccia-recipe"},{"id":"18710","title":"Fig Spread","ingredients":"figs, dried, uncooked
sugars, granulated
lemon juice, raw","directions":"In a med saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil.
Reduce heat; simmer, covered, until most of the liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
Transfer mixture to a food processor; add lemon juice.
Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).
Store in refrigerator for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/18710/fig-spread"},{"id":"18709","title":"Liver Dog Treats","ingredients":"chicken, liver, all classes, raw
beans, snap, green, raw
potatoes, raw, skin
spices, garlic powder","directions":"Cook the green beans (on the stove or microwave) do not drain.
Allow too cool.
Preheat the oven to 350F
Puree the liver I use a food processor.
I prefer lamb liver for dogs with allergies but I have used chicken, pork or beef liver.
if you use beef or pork liver cut it up into small chunks before processing or the processor might jam up.
Once the liver is processed I add the cooked (cooled) green beans to the mix including the water.
Process it till it is lump free.
You may have to process it in small amounts till it's all done.
Put all pureed ingredients in a bowl add the instant mashed potatoes gradually while stirring.
you should end up with a thick paste if its to runny to hold up on it's own add more potatoes.
Press it flat on greased cookie sheets about a 1/3 of an inch thick (more than a quarter inch less than a 1/2).
The thicker the cookie the longer they take to bake.
I use a piece of plastic baffle from lighting to score the dough but you could use a pizza cutter this is not a biscuit recipe but soft reward treats so they can be made small or big depending how you want to serve them.
Score the all the cookie sheets this usually make at least 2 sheets worth.
Place one sheet near the bottom of the oven and the other near the middle bake 20 minutes then trade sheet middle to bottom bottom to middle.
Bake 20 more minutes.
you should have 2 sheets of dark brown around the edges semi soft dog treats.
cook longer if you want them firmer.
remove from cookie sheet freeze all you will not use in 2 days place the rest in the fridge.
My dogs all love these.","url":"https://recipe.bluelayer.org/recipe/18709/liver-dog-treats"},{"id":"18706","title":"Tasty and Easy Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
orange juice, raw
butter, salted
milk, buttermilk, fluid, cultured, lowfat
cranberries, dried, sweetened","directions":"Preheat oven to 400 F.
Combine first 6 ingredients (flour, sugar, baking powder, baking soda, salt, orange rind).
Cut in butter with a pastry blender until crumbly.
Add buttermilk and cranberries, stirring until moist.
(If super sticky, sprinkle with a little flour; if a little too dry, add in 1-2 tablespoons of buttermilk).
Turn dough onto a floured surface and pat into a circle until about 1/2 inch thick.
Either cut into wedges (a pizza cutter works great!)
for big scones or use a small juice glass or cookie cutter to cut out smaller scones.
Place 1/2 inch apart on a lightly greased cookie sheet.
Bake at 400 degrees for 12-15 minutes until lightly browned.
Keep in an airtight container.
The variation of this recipe are endless.
I have made lemon blueberry, raisin (for cranberries) and walnut (about 1/4 cup chopped) with a little cinnamon, as well as cherry almond.
Even mango.
For bacon cheese scones, omit the sugar, cranberries, rind and increase salt to 1 teaspoon salt total.
Before adding the buttermilk, add 3 crumbled pieces of bacon (previously cooked until crunchy) and 3/4 cup grated cheddar cheese.
Put a little cheese on top of each scone before baking.
So yummy!","url":"https://recipe.bluelayer.org/recipe/18706/tasty-and-easy-scones"},{"id":"18686","title":"Super Simple Stir Fried Asparagus","ingredients":"asparagus, raw
butter, without salt
water, bottled, generic","directions":"Wash asparagus, drain well and snap off tough ends.
Cut stems into 1 to 1 1/2 inch pieces.
Melt 1 tablespoon butter over medium high heat in fry pan.
Toss in asparagus and stir fry 2 to 3 minutes.
Add 2 tbsps water and cover.
Steam 2 to 3 minutes or until cooked to your preference.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/18686/super-simple-stir-fried-asparagus"},{"id":"18663","title":"100% Whole Wheat, Multipurpose Dough - Pizza, Buns, Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
honey","directions":"Mix ingredients well (add salt and yeast at different times) and let rest 5 minutes.
Knead by dough hook for 7 - 8 minutes.
Stretch and fold and place in an oiled container to rest.
After 10 minutes, stretch & fold again.
Do the same two more times and place in fridge.
After an overnight stay in the fridge (up to 3 days) divide the dough into 8 oz pieces (6) for pizza or 2.9 oz pieces (16) for buns or a combination of both.
For pizza dough, place each ball into an oiled plastic sandwich bag and place into the fridge for use within 3 days or freeze for a month or so.
Thaw in the fridge overnight.
Roll each piece of dough for bun into balls and press or roll into round flats 3.5 \" to 4\" in diameter.
Repress to maintain diameter and place on parchment covered to rise for 20 to 30 minutes.
Preheat oven to 375 F.
When risen to 1.5 the original volume, place into the oven.
Bake 8 minutes and rotate.
Bake 4 to 6 more minutes until the rolls are 200 F internally.","url":"https://recipe.bluelayer.org/recipe/18663/100-whole-wheat-multipurpose-dough-pizza-buns-bread"},{"id":"18658","title":"Oatmeal Raisin Scones","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
raisins, seeded
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375F.
Grind 1 cup oats in a food processor.
Add flour, sugar, baking powder, and baking soda and \"pulse\" until blended.
Add margarine and pulse until mixture resembles a coarse meal.
Transfer to a large bowl and add raisins and remaining oats.
Make a well in the center and gradually add buttermilk.
Knead dough on lightly floured surface, about 10 turns.
Divide into 3 pieces and pat to 3/4 inch thickness.
Cut each into quarters (12 scones).
Brush with skim milk and bake in preheated oven for about 28 minutes.
(May wait up to 4 hours before baking).","url":"https://recipe.bluelayer.org/recipe/18658/oatmeal-raisin-scones"},{"id":"18637","title":"Sweet and Chunky Apple Butter","ingredients":"apples, raw, with skin
apples, raw, with skin
apples, raw, with skin
sugars, granulated
lemon juice, raw","directions":"Cut McIntosh apples into 1-inch (2.5 cm) pieces.
Cut Granny Smith apples into smaller dice.
Combine apples and cider in a very large stainless steel or enamel saucepan.
Bring to a boil over medium-high heat, stirring occasionally.
Reduce heat and boil gently for 20 minutes or until mixture is reduced by half.
Stir in sugar and lemon juice.
Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick.
There should still be some tender apple chunks remaining.
Remove from heat.
Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
Add 2 tsp (10 mL) ground cinnamon and 1/2 tsp (2 mL) each ground cloves and allspice with the sugar.","url":"https://recipe.bluelayer.org/recipe/18637/sweet-and-chunky-apple-butter"},{"id":"18614","title":"Best All-Purpose Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"To make by hand, combine the flour, salt, and sugar, if using, in a large bowl.
Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal.
Sprinkle the ice water onto the crumbly dough and, with your hands, push the dough from the sides to the middle of the bowl to form a ball that holds together.
Transfer to a work surface.
Cut the dough in half, place half on top of the other, and press down.
Repeat the cutting and pressing steps three or four times until all of the water is incorporated into the dough and it clings together.
On a floured surface, gently flatten the ball of dough with a rolling pin.
Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan.
Lift the dough into the pan.
Fold the edges under and crimp with your fingers or a fork.
To make in a food processor, cut the butter into 1inch pieces and place them in the bowl of the food processor.
Add the flour, salt, and sugar.
Process until all of the ingredients are incorporated.
With the processor on, add the water a tablespoon at a time until the dough begins to clump but is still crumbly.
Continue to drizzle a little water and pulse the food processor, stopping to test the dough with your fingertips to see if it is moist enough to hold together.
When you can gather the dough into a ball, remove it from the processor, place it on a lightly floured surface, and roll out and fit into the pan as above.","url":"https://recipe.bluelayer.org/recipe/18614/best-all-purpose-pie-crust"},{"id":"18587","title":"Christmas Pecan Logs","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
cherries, sweet, raw
candies, caramels
butter, without salt
water, bottled, generic
nuts, pecans","directions":"In pan combine sugar, water, and corn syrup.
Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (6 to 8 minutes).
Then reduce to medium-low heat, without stirring, till thermometer registers 240 degrees, soft-ball stage (about 30 more minutes).
Remove pan from heat; remove thermometer.
Pour mixture onto a large platter.
Do not scrape the cooked candy from the sides of the pan (this part tends to over-cook and gives a hard texture to the candy -- it's not worth wrecking the soft creamy center by adding this).
Cool, without stirring, until slightly warm to the touch.
About an hour.
Add cherries to the mixture and beat with a wooden spoon for 10 minutes utill candy is white, creamy and has lots of air incorporated into it.
(This step can also be accomplished using a paddle attachment on a food processor).
Form into logs (individual size or 2 large) and wrap in clear plastic wrap.
Place wrapped logs in the freezer for at least 1 hour.
For the coating:.
In a heavy saucepan combine caramels, butter and water.
Cook over low heat until caramels are melted.
Spread chopped pecans on a piece of waxed paper.
Remove the saucepan from heat.
Dip the unwrapped fondant logs into the melted caramel mixture.
Let excess caramel drip off the log.
Place the dipped log on the chopped pecans and roll until it is covered.
Chill 1 hour or until ready to serve.
To serve, let logs stand at room temperature about 30 minutes.
Cut into 1/4 inch slices.","url":"https://recipe.bluelayer.org/recipe/18587/christmas-pecan-logs"},{"id":"18582","title":"Caramel Cinnamon Snack Mix","ingredients":"oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
salt, table
sugars, brown
butter, without salt
syrups, corn, light
candies, white chocolate
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,","directions":"Grease 2 large baking pans; set aside.
Heat oil in large saucepan over high heat until hot.
Add corn kernels.
Cover pah.
Shake pan constantly over high heat until kernels no longer pop.
Divide popcorn evenly between 2 large bowls.
Add 1/4 tsp salt to each bowl; toos to coat.
Set aside.
Preheat oven to 250 degrees.
Combine sugar, butter and corn syrup in medium saucepan.
Cook over medium heat until sugar melts, stirring constantly with wooden spoon.
Bring mixture to boil.
Boil 5 minutes, stirring frequently.
Remove 1/2 of sugar mixture (about 3/4 c) from saucepan; pour over 1 portion of popcorn.
Toss with lightly greased spatula until evenly coated.
Add red hot candies to saucepan.
Stir constantly with wooden spoon until melted.
Pour over remaining portion of popcorn; toss with lightly greased spatula until evenly coated.
Spread each portion of popcorn in even layer in separate prepared pans with lightly greased spatula.
Bake 1 hour stirring every 15 minutes with wooden spoon to prevent popcorn from sticking together.
Cool completely in pans.
Combine popcorn, graham cracker shapes, and chocolate pieces in a large bowl.
Store in airtight container at room temperature up to 1 week.","url":"https://recipe.bluelayer.org/recipe/18582/caramel-cinnamon-snack-mix"},{"id":"18572","title":"Whole Wheat English Muffins","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve the yeast in the water.
Add the sugar, salt and dry milk and blend.
Add half the flour and whisk for 1 minute.
Set the mixture aside for 1 hour, or until the sponge falls back on itself.
Beat in the oil.
Add the remaining flour and mix well.
Add extra flour if necessary to make a fairly stiff dough.
With floured hands cut out about 20 four oz pieces of dough and form them into 3\" patties.
Place the patties on a greased cookie sheet and let rise about half an hour, or until they are doubled in bulk.
Preheat griddle to 325 to 350 F and cook approximately 7 minutes per side.","url":"https://recipe.bluelayer.org/recipe/18572/whole-wheat-english-muffins"},{"id":"18569","title":"21st Street Pan Bagna Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast with warm water and add the sugar.
Let this sit for at least 15 minutes.
Add the remaining ingredients and knead for 10 minutes.
Cover and let rise for about 45 minutes.
Punch down and let rest for 5 minutes.
Divide into 8 pieces.
Roll each piece into a round shape about 9 inches around.
Fold edges into the center and pinch into the center.
Preheat oven to 425 degrees with a pan of hot water in the floor of the oven.
Place on a baking sheet and let rise for 1 hour then bake for 10 minutes.
Turn the heat down to 350 degrees and bake for an additional 15 minutes.
Remove from the oven and wrap in a towel for a few minutes to steam.","url":"https://recipe.bluelayer.org/recipe/18569/21st-street-pan-bagna-rolls"},{"id":"18556","title":"Cinnamon Nutmeg Whipped Cream","ingredients":"cream, fluid, heavy whipping
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground","directions":"Add heavy cream and sugar in a large bowl and whip high speed till fluffy.
If it's too runny, keep whipping.
When done, fold in cinnamon and nutmeg Store in refrigerator Nutmeg can be omitted.
Also, instead of cinnamon and nutmeg, you can add 1/4 teaspoon Allspice.
Serve well chilled on pumpkin or apple pie.
This can be refrigerated overnight.","url":"https://recipe.bluelayer.org/recipe/18556/cinnamon-nutmeg-whipped-cream"},{"id":"18554","title":"Garlic Fry Bread","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, garlic powder
parsley, fresh
spices, pepper, red or cayenne
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat the oil in a heavy pan to 375 F.
Mix the flour, baking powder, garlic salt, parsley flakes, and red pepper flakes in a large mixing bowl.
Add the water and milk and mix to make a soft dough.
Turn the dough out onto a floured counter top.
Knead, using more flour as necessary, until the dough is smooth and holds together.
Divide the dough into 6 pieces and shape each into a 5 or 6 inch round with a small hole in the center.
Carefully place one of the dough rounds into the hot oil.
Cook for two or three minutes, until golden on the bottom, then flip and cook until golden on the other side as well, about 5 to 6 minutes total cooking time.
Remove the cooked bread using a spatula or kitchen spider.
Drain on paper towels before serving.
Repeat frying the rest.
This recipe was adapted from the Dining on a Dime Cookbook.","url":"https://recipe.bluelayer.org/recipe/18554/garlic-fry-bread"},{"id":"18552","title":"Crumbly Blackberry Cobbler","ingredients":"cornstarch
water, bottled, generic
blackberries, raw
sugars, granulated
sugars, brown
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
pumpkin, raw
salt, table
butter, without salt
water, bottled, generic
butter, without salt","directions":"Preheat oven to 375 degrees F (190 degrees C).
In a saucepan, whisk the cornstarch with 1/4 cup of cold water until thoroughly combined and smooth.
Stir in the blackberries, white sugar, and 1/2 cup brown sugar, and bring to a boil over medium heat.
Stir until the filling thickens, about 2 minutes, then remove from heat and stir in vanilla extract.
Pour into a 9x13-inch baking dish; set aside.
In a bowl, mix the cornflakes crumbs, flour, rolled oats, 1/3 cup brown sugar, pumpkin pie spice, and salt.
Cut in 1/4 cup of butter with a pastry cutter until the mixture resembles coarse crumbs; stir in water, 1 tablespoon at a time, just until the crust begins to hold together.
Sprinkle the crust over the berries, and drizzle with melted butter.
Bake the cobbler in the preheated oven until the crust begins to brown, about 10 minutes.
Turn the oven's broiler on, and broil the cobbler until the crust is golden brown, about 2 more minutes.","url":"https://recipe.bluelayer.org/recipe/18552/crumbly-blackberry-cobbler"},{"id":"18546","title":"Pumpkin Pie Dip","ingredients":"cream, whipped, cream topping, pressurized
yogurt, greek, plain, nonfat
sugars, granulated
sugars, brown
pumpkin, raw
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground
pumpkin, raw","directions":"In a large bowl with an electric mixer, or in the bowl of a stand mixer, whip the heavy cream and the plain Greek yogurt until soft peaks form, 23 minutes.
Gradually add the white and brown sugar, with the mixer running, and continue beating for another 12 minutes until the sugar is incorporated and stiff peaks form.
Stop the mixer and add the pumpkin puree and spices.
Whip the mixture again to fully combine everything, another 3060 seconds.
Store the dip in an airtight container in the refrigerator for up to 3 days.
Serve with fruit or graham crackers for dipping.","url":"https://recipe.bluelayer.org/recipe/18546/pumpkin-pie-dip"},{"id":"18527","title":"RICE KRISPIES Peanut Butter Bars","ingredients":"peanut butter, smooth style, without salt
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"In large mixing bowl beat peanut butter and butter on medium speed until combined.
Add powdered sugar and milk.
Beat until fluffy.
Stir in KELLOGG'S RICE KRISPIES cereal, mixing until thoroughly combined.
Press mixture evenly into 8 x 8 x 2-inch pan coated with cooking spray.
Refrigerate until firm.
Drizzle chocolate over cereal mixture.
Refrigerate about 30 minutes or until chocolate is set and cereal mixture is firm.
Cut into bars.
Store in airtight container in refrigerator.","url":"https://recipe.bluelayer.org/recipe/18527/rice-krispies-peanut-butter-bars"},{"id":"18523","title":"Artisan White Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a medium large bowl, mix the flour, salt, and yeast together.
Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough.
Cover the bowl with a wet kitchen towel.
Place the bowl in a warm place and allow to rise overnight.
Prepare an oven proof covered pot with a piece of parchment paper trimmed to be slightly smaller than the base and place the parchment paper in the pot.
Sprinkle flour on the dough and use floured spatula to remove dough onto floured parchment surface on counter.
Sprinkle the dough again with flour and start bringing in each edge of dough into center, forming a large ball.
Flour as needed to prevent the dough from sticking.
Place the dough ball in the center of the pot, on top of the parchment paper.
Place the oven-safe lid on top of the pot and place it in the cold oven.
Turn the oven on to 400 degrees F and set a kitchen timer for 30 minutes.
After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes.
Remove the pot from the oven and carefully remove loaf from the pot and place on a cooling rack.
Allow the bread to rest at least 5 minutes (preferably closer to 30 minutes) before cutting into slices.","url":"https://recipe.bluelayer.org/recipe/18523/artisan-white-bread"},{"id":"18522","title":"Easy, No-Bake Granola Bars","ingredients":"oats
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
syrups, corn, light
sugars, granulated
vanilla extract","directions":"Spray a large cookie sheet with cooking spray and set aside.
In a large bowl, combine oats, cereal, raisins and coconut.
Stir.
In a separate, microwave safe bowl, combine the peanut butter, sugar and corn syrup.
Microwave on high 2 minute and stir.
Microwave another 1-2 minute until mixture boils and sugar dissolves.
Stir in vanilla.
Pour the sauce over the dry ingredients and mix well.
Allow it to cool long enough to not melt the chocolate chips, then stir them in also.
Turn out onto the cookie sheet.
Wet your hands under cold water and press into the pan.
Cut into bars.
They can be eaten immediately, but they will set up more as they cool.
Store in an airtight container.
Variations: Can use 2 cups each of Cheerios, Rice Krispies, and Corn Flakes instead of 6 cups crisp rice cereal.
This is a nice taste variation but it is more crumbly.","url":"https://recipe.bluelayer.org/recipe/18522/easy-no-bake-granola-bars"},{"id":"18517","title":"Mozambique chicken peri peri recipe","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
sauce, peppers, hot, chili, mature red, canned
oil, olive, salad or cooking
sauce, peppers, hot, chili, mature red, canned
butter, without salt
lemon juice, raw","directions":"Take a block of unsalted butter, place it in a heavy saucepan, and melt slowly over a low heat.
Remove the pan from the heat and let stand for 5 minutes.
Skim the foam from the top, and slowly pour the melted butter into a container, discarding the milky solids in the bottom of pan.
Pour in the lemon juice and mix thoroughly.
Pour into a ramekin to serve.
Butterfly the chicken wings by making a slit to the bone down the middle of each and spreading the meat out from there.
Mix the peri peri marinade with the olive oil and pour liberally over the chicken.
Marinate for 6 to 36 hours in a sealed container.
Keep chilled in the fridge.
Heat the oven to 200C/gas mark 6.
Drain the chicken portions, reserving the marinade.
Place on a baking tray, presentation side down.
Brush the chicken with the marinade, ensuring that all pieces are well coated.
Place in the oven and cook for approx 15-20 minutes.
Serve with savoury rice, a dipping bowl of peri peri sauce, lemon butter and fresh lemon wedges.","url":"https://recipe.bluelayer.org/recipe/18517/mozambique-chicken-peri-peri-recipe"},{"id":"18516","title":"Creamy Pumpkin Dip","ingredients":"cheese, parmesan, hard
sugars, powdered
pumpkin, raw
pumpkin, raw
pumpkin, raw
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground","directions":"Mix together cream cheese and sugar.
Add pumpkin pie filling, and stir until well blended.
Note: If desired, make your own pumpkin pie filling, adjusting the amount of pure pumpkin used based on the amount of pumpkin flavor you want.
You can also make your own pumpkin pie spice and adjust the amounts of spices to taste.
Dip ginger cookies in it and enjoy!
This is also very tasty with sliced apples.
Refrigerate any leftovers.
If using a small carved out pumpkin for serving, transfer to airtight storage container before refrigerating.","url":"https://recipe.bluelayer.org/recipe/18516/creamy-pumpkin-dip"},{"id":"18510","title":"Hapati","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt
water, bottled, generic","directions":"Mix all ingredients.
Knead till soft.
Cover with damp cloth and let rest 1 hour.
Divide into 10 pieces.
Roll each into 4 inch circles.
Heat ungreased fry pan (cast iron).
Cook on each side till brown.","url":"https://recipe.bluelayer.org/recipe/18510/hapati"},{"id":"18507","title":"Irish Brown Soda Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
oats
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425 degrees F (220 degrees C).
Lightly grease two baking sheets.
In a large bowl, stir together whole wheat flour, white flour, rolled oats, baking soda and salt.
Gently mix in the buttermilk until a soft dough is formed.
Knead very lightly.
Divide dough into 4 pieces; form into rounded flat loaves.
Mark each loaf with an 'X' and place on prepared baking sheets.
Bake in preheated oven until golden brown, about 30 to 45 minutes.","url":"https://recipe.bluelayer.org/recipe/18507/irish-brown-soda-bread"},{"id":"18497","title":"Beer Can Chicken","ingredients":"spices, paprika
spices, garlic powder
salt, table
spices, thyme, dried
spices, pepper, red or cayenne
celery, raw
spices, pepper, black","directions":"Pour out a 1/4 cup of beer.
Add 2 bay leaves in beer can.
Put 3 tbsp rub on chicken (all over, inside cavity, under skin).
Poke chicken with skewer all over.
Soak two wood hickory chunks in water for an hour.
Poak two more holes on beer can (with can opener).
Fill chimney 2/3 with charcoal (about 60 pieces).
Place drip pan in middle of grill and place half of charcoal on each side.
Place on chunk of wood on top of each side of charcoal.
Place cover (vents open completely) on to start getting the smoke.
Slide chicken over beer can.
Place chicken over pan.
Make sure each wing is facing the charcoal.
Place lid with holes facing towards front of chicken breast.
Cook 65-85 minutes.
Check after an hour.
Put thermometer in thigh area and it should be between 170-175 degrees.
Let chicken rest 15 minutes with beer can.
Carve and enjoy.","url":"https://recipe.bluelayer.org/recipe/18497/beer-can-chicken"},{"id":"18494","title":"Strawberry Sour Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
strawberries, raw
cream, sour, cultured
butter, without salt
cheese, parmesan, hard
lemon juice, raw
sugars, granulated","directions":"Preheat oven to 400F.
Combine and mix together flour, baking powder, baking soda, salt and sugar in bowl.
Use a pastry blender or fork to cut cold butter into flour mixture until well combined and it looks like coarse crumbs.
Gently mix in sour cream (or yogurt, flavored or plain) and chopped strawberries until combined.
Knead slightly on work surface if needed.
Divide dough in half and shape into two balls.
Flatten ball and cut into four sections making triangles.
Place on prepared baking sheet.
Bake 18-22 minutes until scones are brown and don't give too much when touched.
Let cool on wire rack.
While cooling, cream together softened butter, cream cheese, and confectioners sugar.
Add lemon juice to make a soft but still firm frosting.
Use the corner of a zip top bag to make a pastry bag, cutting off a very tiny piece of the corner to \"pipe\" frosting onto cooled scones.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/18494/strawberry-sour-cream-scones"},{"id":"18490","title":"Almost Apple Pie","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground","directions":"Whisk the crumb mixture together and pat half the crumb mix into an 8x8 baking pan.
Slice apples into a large bowl, add the dry ingredients, mix gently and place filling over the crumb base.
Put the remaining crumbs over the apples and pat in place.
Bake in a 350 oven 40 to 50 minutes or till nicely colored, times vary from oven to oven.","url":"https://recipe.bluelayer.org/recipe/18490/almost-apple-pie"},{"id":"18489","title":"Char's Tender Ribs","ingredients":"oil, canola
vinegar, red wine
spices, garlic powder
spices, garlic powder
salt, table
spices, chili powder
spices, coriander seed
parsley, fresh
pork, fresh, loin, country-style ribs, separable lean only, raw","directions":"Combine oil, vinegar, garlic, salt, chili powder, cilantro and parsley.
Pour over ribs and turn to coat.
Marinate ribs in refrigerator at least 4 hours or up to 24 hours.
Preheat oven to 325 degrees F. Drain ribs; reserve marinade.
Place ribs on rack in a shallow, foil-lined roasting pan.
Bake 30 minutes.
Turn; brush ribs with the reserved marinade.
Bake 30 minutes.
Turn ribs over; brush with remaining marinade.
Bake 30 minutes.
Brush ribs with your favorite BBQ sauce.
Bake 15 minutes and continue to baste every 15 minutes until the ribs are fork tender, browned and crisp.
Cut into serving-size pieces.","url":"https://recipe.bluelayer.org/recipe/18489/chars-tender-ribs"},{"id":"18476","title":"Black Bottom Pie II","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute.
Combine cookie crumbs and sugar in a small bowl until well blended.
Stir cookie mixture into butter.
Press mixture onto bottom and sides of pie pan.
Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture.
Allow to cool while preparing filling.
In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix.
Gradually stir in milk until smooth.
Heat, uncovered, in Microwave Oven 2 minutes.
Stir and heat an additional 3 1/2 minutes or until mixture boils.
Stir occasionally.
Place wax paper on top of pudding so that a skin does not form and chill in refrigerator.
While pudding is chilling, whip cream.
Stir 3 tablespoons creme de cocoa into pudding.
Fold whipped cream into chilled pudding.
Pour into prepared crust and chill 3 to 4 hours or until set.
Garnish top with chocolate sprinkles.","url":"https://recipe.bluelayer.org/recipe/18476/black-bottom-pie-ii"},{"id":"18467","title":"Laura's House Famous Mud Pies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
cocoa, dry powder, unsweetened
vanilla extract
peanut butter, smooth style, without salt
oats","directions":"In a medium saucepan bring milk, butter, sugar, and cocoa to a boil while stirring constantly.
Boil for about 1 1/2 minutes.
Add vanilla and peanut butter and stir well.
Stir in oatmeal.
Drop by any size onto waxed paper.
Let cool and dry in a warm, dry place.","url":"https://recipe.bluelayer.org/recipe/18467/lauras-house-famous-mud-pies"},{"id":"18464","title":"Chicken a La Greque","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
spices, oregano, dried
spices, pepper, black
salt, table
oil, olive, salad or cooking
lemon juice, raw","directions":"Preheat oven to 400F
Combine oregano, salt and pepper in a small dish.
Rub seasonings into chicken.
Arrange in large baking dish.
Blend together olive oil and lemon juice.
Pour mixture over chicken pieces.
Bake 40 minutes, or until tender.","url":"https://recipe.bluelayer.org/recipe/18464/chicken-a-la-greque"},{"id":"18452","title":"Cranrazz Smoothie","ingredients":"raspberries, raw
yogurt, greek, plain, nonfat
cranberry juice, unsweetened","directions":"Place all ingredients in the Master Prep Pitcher.
Secure the top and pulse for about 45 seconds, until smooth and creamy.
Drink should be completely smooth when you no longer hear pieces of frozen raspberries being chopped.
Serve garnished with a fresh raspberry.
Bob's Tips: Try substituting orange sherbert for the frozen yogurt in this recipe for a citrus twist on this great smoothie!
For a fresher orange taste, skip the sherbert in lieu of a teaspoon of orange zest and save the meat of the orange for a garnish.","url":"https://recipe.bluelayer.org/recipe/18452/cranrazz-smoothie"},{"id":"18445","title":"No Bake Chocolate Krunchies","ingredients":"candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
butter, without salt
oil, olive, salad or cooking
nuts, macadamia nuts, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Line a shallow cookie tray or a laminton tray with aluminium foil.
Melt semi sweet chocolate and milk chocolate with butter and oil in a saucepan.
Stir constantly until chocolate is melted and smooth.
Remove saucepan from heat and let chocolate mixture cool to lukewarm (chocolate will thickens slightly as it cooled).
Stir into chocolate mixture- nuts, cereal and white chocolate pieces and pour mixture out onto prepared tray.
Spread evenly and level mixture.
Refrigerate for 20-30 minutes or until mixture is set.
Slide a metal spatula under the chocolate to loosen from the foil.
Break into uneven pieces and serve.
Store in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/18445/no-bake-chocolate-krunchies"},{"id":"18439","title":"Scones Made in a Toaster","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded","directions":"Mix the pancake mix and chopped butter well.
Don't melt the butter first.
When it has all mixed together, add milk, and then the raisins while stirring.
When the dough has come together, let it rest in the fridge for 15 minutes.
Then, roll it out into a 13 cm x 13 cm square on a chopping board and cut into 8 pieces like cutting a pie.
Place the pieces in the and bake for 2-4 minutes.
Once the colour starts to change, cover with foil and bake for another 12 minutes.
Let cool on a rack and they're done.","url":"https://recipe.bluelayer.org/recipe/18439/scones-made-in-a-toaster"},{"id":"18435","title":"Lime Shortbread Cookies With White Chocolate And Almonds","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
lime juice, raw
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Preheat oven to 325F.
Butter 13x9x2-inch metal baking pan.
Blend flour, sugar, and salt in processor.
Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps.
Press evenly into prepared baking pan.
Pierce dough all over with fork.
Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes.
Remove from oven.
Using sharp knife, immediately recut shortbread, gently separating triangles.
Cool shortbread in pan on rack.
Place white chocolate in small metal bowl.
Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth.
Remove bowl from over water.
Using fork, drizzle melted chocolate in zigzag pattern over shortbread.
Sprinkle evenly with almonds and remaining 1 tablespoon lime peel.
Let stand until chocolate sets, about 1 hour.","url":"https://recipe.bluelayer.org/recipe/18435/lime-shortbread-cookies-with-white-chocolate-and-almonds"},{"id":"18428","title":"Kouign-amann recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
butter, salted
sugars, powdered
water, bottled, generic","directions":"Sift the flour into a large mixing bowl and make a well in the centre.
In a separate small bowl, blend the yeast with 100ml of warm water.
When the yeast has dissolved, pour it into the well.
Stir the flour into the yeast mixture and mix until you achieve a smooth, thick dough.
Form it into a ball, cover with cling film (plastic wrap) and chill it for at least 20 minutes.
On a lightly floured surface, roll and stretch the dough into a large rectangle, dot the surface with pieces of the butter and sprinkle it with 150g of the sugar.
Fold the four corners of the dough into the middle to enclose the butter and sugar and, at the same time, use the ends of your fingers to flatten and ease the dough into a neat rectangle.
Fold the rectangle into three.
Cover with cling film and chill it for at least 20 minutes.
Give the dough a quarter turn, flatten it again with your fingers (or a rolling pin) fold it in three, and chill it again for at least 20 minutes.
Repeat this last step one more time.
Preheat the oven to 200C/gas mark 6.
Butter a cake tin, sprinkle it with flour and tip out the excess.
Place the dough inside, pressing slightly to ensure a neat fit.
Brush the surface quickly with cold water, then sprinkle over the remaining sugar.
Bake the cake for 30 minutes or until golden.
Allow the cake to cool slightly in the tin.
Run a knife around its edges and unmould it on to a rack.
Serve it slightly warm or cold.","url":"https://recipe.bluelayer.org/recipe/18428/kouign-amann-recipe"},{"id":"18421","title":"Asparagus","ingredients":"asparagus, raw","directions":"Asparagus is low-calorie and spiked with vitamins A, B and cup Allow about To Prepare: Break off tough ends as far down as stalks snap easily.
For spears, tie with string.
Or, cut each stalk into 1 inch pieces.
Cooking Spears: In deep, narrow pan or asparagus pot, heat 1 inch salted water to boiling.
Place asparagus upright in pot.
Heat to boiling, reduce heat.
Boil uncovered for 5 minutes.
Cover and boil 2 to 3 minutes longer.
Drain.
Cooking pieces: Cook lower stalk pieces uncovered in 1 inch boiling water for 6 minutes.
Add tips, cover, and cook until tender, about 1 to 2 minutes.
Drain.
Steaming: Place steamer or basket in 1/2 inch water (water should not touch basket).
Place asparagus in basket.
Cover tightly and heat to boiling.
Reduce heat and steam until tender, about 6 minutes.
Microwave: Cover and nuke asparagus spears or 1 inch pieces and 1/4 cup water in 2 qt casserole on high 4 minutes.
Turn asparagus over.
Cover and nuke until tender crisp, about 3 minutes longer.
Let stand 1 minute and drain.","url":"https://recipe.bluelayer.org/recipe/18421/asparagus"},{"id":"18415","title":"Elephant Ears","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground","directions":"Preheat the over to 425 degrees F (220 degrees C).
Grease a cookie sheet.
Stir flour, 2 tablespoons sugar, baking powder and salt in a medium bowl.
Stir in milk and the 1/4 cup melted butter until dough forms.
Turn dough onto a flat, floured surface.
Knead dough 10 times.
Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches.
Brush with remaining melted butter using a pastry brush; sprinkle with 3 tablespoons sugar and cinnamon.
Roll dough up tightly, beginning at narrow end.
Pinch edge of dough into roll to seal.
Cut into 4 equal pieces with sharp knife.
Place cuts sides up on cookie sheet; pat each into a 6-inch circle.
Bake until golden brown, 8 to 10 minutes.
Immediately remove from cookie sheet with a spatula.
Let cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/18415/elephant-ears"},{"id":"18410","title":"Peanut Butter Rice Krispies Squares Recipe","ingredients":"syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"In a large saucepan over low heat, combine first 3 ingredients.
Stirring constantly, bring to a boil and boil for 3 min.
Add in cereal and toss to coat well.
Press into greased 13x9x2 inch pan.
Cold and cut into 2x2 inch squares.
Makes 32.","url":"https://recipe.bluelayer.org/recipe/18410/peanut-butter-rice-krispies-squares-recipe"},{"id":"18408","title":"Mango Cream Cheese Ice Cream","ingredients":"cheese, parmesan, hard
cream, fluid, heavy whipping
yogurt, greek, plain, nonfat
mango nectar, canned
sugars, granulated","directions":"Bring cream cheese to room temperature.
If you are in a hurry, microwave for approx.
30 seconds.
Put all of the ingredients in a blender and hit start.
Continue mixing until the mixture becomes smooth.
Chill to set.
You could also cut some mango (about 30g) into small pieces and mix them in.
If you don't have a mixer, combine the cheese from Step 1 with sugar and mix well until smooth, then add the yoghurt, cream, and mango pieces.
(Mash into a puree, if possible.)
Mix together to finish.
These are the mango slices I used.","url":"https://recipe.bluelayer.org/recipe/18408/mango-cream-cheese-ice-cream"},{"id":"18403","title":"Pine Tree Shillings","ingredients":"molasses
sugars, brown
lard
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
leavening agents, baking soda
salt, table","directions":"In a large bowl cream together molasses, brown sugar, and lard.
In a small bowl combine flour, cinnamon, ginger, baking soda, and salt.
Blend the flour mixture into the creamed mixture.
Divide into 6 portions.
On lightly floured surface, shape each portion into 10-inch long rolls (total of six 10-inch rolls).
Wrap each; chill several hours.
Slice each roll into pieces a little more than 1/4-inch thick.
Place on greased cookie sheet.
Press each cookie with thumb until about 1/8-inch thick.
Bake at 350 degree F.
for 5 to 8 minutes.","url":"https://recipe.bluelayer.org/recipe/18403/pine-tree-shillings"},{"id":"18402","title":"Chestnut Pouches Kuri Kinchaku","ingredients":"nuts, chestnuts, european, dried, peeled
sugars, granulated
water, bottled, generic","directions":"Boil the fresh chestnuts for 30-40 minutes.
Cut in half with a knife and remove with a spoon.
You can do so if you'd like, but I prefer not to mash it smooth with the back of the spoon or a masher.
Put sugar and water in a pot and simmer until slightly reduced.
Cool to the touch.
Add Steps 1 to 3, but don't do so all at once.
Mix with a wooden spatula while checking how much you put in.
This is while mid-mixing.
It's just right when you can see the bottom of the pot.
Portion into bite sized pieces and squeeze together firmly with a clean cloth.
Gently wrap in 15x15cm plastic wrap and store.","url":"https://recipe.bluelayer.org/recipe/18402/chestnut-pouches-kuri-kinchaku"},{"id":"18401","title":"Chocolate Fridge Cake","ingredients":"nuts, almonds
nuts, pecans
nuts, walnuts, english
raisins, seeded
cherries, sweet, raw
martha white foods, martha white's buttermilk biscuit mix, dry
butter, without salt
spartan, real semi-sweet chocolate baking chips,
syrup, maple, canadian","directions":"Prepare the nuts and place in a large bowl with the fruit.
Break the biscuits into different sized chunks either using hands or placing in a plastic bag and smashing against a kitchen cabinet.
Add to the fruit and nut mix.
Place a saucepan with hot water in on the stove and place a glass bowl on top, making sure the water doesn't touch the bowl.
Place the butter, chocolate (broken into pieces to melt quicker) and the golden syrup into the bowl and stir until all has melted.
Remove the chocolate mixture from the heat and pour ontop of the fruit and nut mix, encorportating it fully with a spoon.
Try not to crush the biscuits up even more in this process.
Grease and line with parchment paper a 28cm cake tin and pour the contents into it, refrigerating for a minimum of two hours to allow it to harden.
-----.
You could use shortbread instead of digestives, fruit mixes which you can get from health shops can be used.
I used one with papaya and dried dates in which was equally as yummy.
White chocolate chunks can also be added into the fruit and nut mix, along with minature marshamallows.","url":"https://recipe.bluelayer.org/recipe/18401/chocolate-fridge-cake"},{"id":"18400","title":"Apple Crisp","ingredients":"pears, raw
oats
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
spices, cinnamon, ground
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350.
Spray glass pie pan or 8\" square pan with cooking spray.
Combine 1/4 c.
brown sugar, oats, margarine and 1/4 tsp.
cinnamon.
Set aside.
Combine remaining ingredients.
Add fruit last, tossing to coat each piece.
Pour into baking dish.
Top with reserved mixture.
Bake 40 minutes.","url":"https://recipe.bluelayer.org/recipe/18400/apple-crisp"},{"id":"18392","title":"Swiss Cheese Appetizer","ingredients":"cheese, parmesan, hard
cheese, parmesan, hard
onions, spring or scallions (includes tops and bulb), raw
salad dressing, mayonnaise, regular
bacon, meatless","directions":"Preheat oven to 350 degrees.
Mix first 4 ingredients.
pour into pie plate or similar small baking dish.
bake for 30 minutes.
sprinkle the bacon on top.
bake for additional 5 minutes.
serve with crackers or crusty bread.","url":"https://recipe.bluelayer.org/recipe/18392/swiss-cheese-appetizer"},{"id":"18385","title":"Sesame Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soy sauce made from soy (tamari)
vinegar, balsamic
spices, ginger, ground
orange juice, raw
cornstarch
seeds, sesame seeds, whole, dried","directions":"Mix the first four ingredients together in a bowl, and add the chicken.
Turn to coat thoroughly with the mixture, and place in the refrigerator to marinate for at least an hour.
At the end of this time add the sesame seeds, and in your wok place 1 inch of oil.
Heat the oil, then add the chicken (if the chicken doesn't sizzle when it hits the oil, it isn't hot enough) a few pieces at a time, so that the temperature doesn't drop.
Stir fry in small batches.
Add to thai noodles with peanut sauce, or use as a base for a chinese stir-fry.
For a vegetable base to place over rice, chop up broccoli and mushrooms, and have anything else appropriate (water chestnuts, which can be replaced by Jicama slices) handy.
Put 2 tablespoons of fresh oil in the wok, possibly flavoring it with either sesame oil, or some other strong nut oil (like walnut) that can take heat.
Bring it to temperature, then add the vegetables, 1 tablespoon of sugar, and a teaspoon of salt.
Stir everything rapidly around the pan until the broccoli darkens slightly, and you begin to smell a slighlty carmelized vegetable smell.
Then add the water chestnuts and the chiken, swirl around until just warm, and transfer to a serving bowl.
Serve with rice, or possibly cellophane noodles.","url":"https://recipe.bluelayer.org/recipe/18385/sesame-chicken"},{"id":"18370","title":"Addictive Chicken Fillets","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cheese, parmesan, hard
spices, parsley, dried
spices, oregano, dried
spices, paprika
salt, table
spices, pepper, black
butter, without salt","directions":"Preheat the oven to 175C fan.
Combine all the dry ingredients.
Line a shallow pan with foil.
Melt the butter in a shallow dish.
Dip each piece in butter and then coat in seasoning mix and place in pan.
Bake for 20-30 minutes.","url":"https://recipe.bluelayer.org/recipe/18370/addictive-chicken-fillets"},{"id":"18363","title":"Sponge Starter","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched","directions":"Place the yeast and warm water into a medium size bowl and stir to dissolve the yeast.
Add the flour and stir vigorously with a wooden spoon or your hand for 2 to 3 minutes, until smooth, and dough is elastic.
The starter will be thick and stretchy.
It will become more elastic after it has risen.
Scrape the starter into a clear container with high sides, and cover with plastic wrap.
Mark the height of the starter and the time on a piece of tape on the side of the container so you can see how much it rises.
At this point, you have two options.
If you plan on making the dough the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top.
This may take 6 to 8 hours.
It will triple in volume, and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate.
Use it before it sinks too much.
If you plan to make the dough the following day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use.
Be sure to compensate for the cold temperature of the starter by using warm water in the dough.
Let it sit out, covered, until it reaches room temperature.
This may take several hours.","url":"https://recipe.bluelayer.org/recipe/18363/sponge-starter"},{"id":"18357","title":"Shoney's Fresh Strawberry Pie Recipe","ingredients":"sugars, granulated
cornstarch
water, bottled, generic","directions":"Cook pie shell and let cold.
Mix together:","url":"https://recipe.bluelayer.org/recipe/18357/shoneys-fresh-strawberry-pie-recipe"},{"id":"18342","title":"Easy, No Fail Pastry Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Measure the flour, salt, and sugar into a food processor.
Add a few 1 Tbsp butter piece at a time, and pulse until coarsely chopped.
Repeat until all butter has been incorporated.
Don't pulse too much in between.
Add a couple of tablespoons of water and pulse.
Repeat until the dough is just forming little balls, and falls from the sides.
Place half the mixture on a sheet of plastic wrap and squish the particles together until you form nice disc.
Wrap the disc in the plastic wrap and refrigerate.
KEY: Refrigerate for at least 1 hour before rolling out.
Repeat with remaining dough.
This recipe freezes well, so if you only need one 9in pie crust, you can save the other for next time.
Just allow time for it to defrost naturally.
Don't put in microwave.","url":"https://recipe.bluelayer.org/recipe/18342/easy-no-fail-pastry-crust"},{"id":"18338","title":"Rich Milk Rolls","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Dissolve Dry Yeast in warm water.
Add flour, sugar, salt to food processor(use a bread blade) and pulse a few times.
Add yeast solution and covered with the flour.
Start food processor and run for 90 seconds.Within 30 seconds add milk with the same speed.
Stop machine and add butter and mix well by hand.
Start machine again and run for 40 seconds.
Make a big ball with dough, place in a bowl.Cover and let rise in a warm place(at 28C until doubled in size (about 40 to 50 minutes).
Divide dough into 8 pieces and roll into balls.
Covered and rest for 20 minutes.
Shape each balls into balls again, place on a baking sheet and let rise for 20 to 25 minutes at 38C or until doubled.
Please keep moisture during rising.I spray water in a place when let dough rise.
Brush tops with milk and bake at 375 (or 180 to 200C) fot 13-16 minutes.","url":"https://recipe.bluelayer.org/recipe/18338/rich-milk-rolls"},{"id":"18332","title":"Espresso Brittle","ingredients":"sugars, granulated
water, bottled, generic
beans, snap, green, raw
butter, without salt
salt, table","directions":"Line a baking sheet with kitchen parchment and spray the parchment with nonstick cooking spray or grease it lightly.
In a medium heavy-based saucepan, combine the sugar and water.
Heat over high heat, swirling the pot occasionally (don't stir it) for even color, until it turns light amber.
Add the crushed espresso beans (don't worry if the sugar seems to foam), swirl them around in the caramel, and continue to cook until the caramel turns brown.
Remove the pan from the heat.
Carefully whisk in the butter and salt (the butter will sputter).
Immediately pour the brittle onto the prepared baking sheet, quickly tilting the baking sheet to get the brittle to flow into a thin layer (be careful--the brittle is very hot).
As it cools and slows down, use a metal spatula to spread it into an even thinner layer.
Let cool.
Chop two-thirds of the cooled brittle into small pieces by sealing it in a plastic bag and smashing it with a mallet or rolling pin.
Sift the crumbs in a strainer if you don't want the powder.
Break the remaining brittle into shards and use them to garnish bowls of ice cream.","url":"https://recipe.bluelayer.org/recipe/18332/espresso-brittle"},{"id":"18324","title":"Chocolate-Chip Peanut Butter Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
butter, without salt
vanilla extract
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Combine sugar, milk and corn syrup in a heavy saucepan (3 quart); bring to a boil, stirring constantly, until mixture boils.
Continue boiling without stirring to the soft-ball stage (234 F).
Remove from heat.
Add butter, without stirring, and cool to lukewarm (110 F).
Add vanilla and peanut butter; beat until mixture begins to thicken and lose its gloss.
(Watch carefully, this fudge has a short beating time.)
QUICKLY add chocolate pieces, and turn into buttered 8x8x2 inch pan.
While warm, mark into squares.
Cool until firm, then cut as marked.","url":"https://recipe.bluelayer.org/recipe/18324/chocolate-chip-peanut-butter-fudge"},{"id":"18314","title":"Canned Tomatoes Recipe","ingredients":"lemon juice, raw","directions":"Note: Because the acid in tomatoes varies, they take special handling to process in a warm-water bath.
Never tinker with the amount of citric acid or possibly lemon juice, and use bottled, not fresh lemon juice (fresh can vary in the amount of acid, so bottled is more reliable).
The amount of acid and the processing times vary according to how densely the tomatoes are packed, so choose a recipe which matches the type of pack you are using.
In this version, cooked tomatoes are packed with water and citric acid or possibly lemon juice.
Wash jars and bands in warm, soapy water.
Cover lids with warm water according to package directions.
Place jars on rack in deep pot of boiling water.
Turn off heat and let jars stand at least 10 min or possibly till ready to use.
Wash tomatoes.
Place in boiling water for 30 to 60 seconds, then put in ice water to loosen skins.
Peel, core and remove any green spots from tomatoes.
Leave tomatoes whole or possibly cut into halves or possibly quarters.
Place tomatoes in a saucepan; add in just sufficient water to cover.
Boil tomatoes gently for 5 min.
Add in 1/2 tsp.
citric acid or possibly 2 Tbsp.
bottled lemon juice per qt jar, or possibly 1/4 tsp.
citric acid or possibly 1 Tbsp.
bottled lemon juice per pint jar.
Pack tomatoes into warm jars, leaving 1/2-inch headspace.
Ladle warm cooking liquid or possibly boiling water over tomatoes, leaving 1/2-inch headspace.
Add in 1 Tbsp.
salt to each qt jar or possibly 1/2 tsp.
salt to each pint jar, if you like.
Remove air bubbles with a nonmetallic spatula.
Adjust two-piece caps.
Place jars on rack in deep pot of water.
Cover and bring water to a boil.
Process pints for 40 min, qts for 45 min.
Remove jars from warm water and place on dish towels.
Let stand several hrs or possibly overnight.
Check seals.","url":"https://recipe.bluelayer.org/recipe/18314/canned-tomatoes-recipe"},{"id":"18313","title":"Marjoram Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table
bacon, meatless
spices, marjoram, dried","directions":"In a large bowl, mix the yeast, warm water, and sugar and leave sit 5 minutes until the mixture appears frothy.
Add in the flour, 1 cup water, salt and bacon fat or lard.
Mix thoroughly with your hands until it all comes together.
Pour dough out onto a floured surface and knead for 5 minutes.
Sprinkle the marjoram evenly over the the dough and knead for another 10 minutes, until the dough is slightly sticky.
Pull the dough into a ball and place in a greased bowl, turning to coat the dough.
Cover and let rise for 2 hours or until the dough is doubled.
Punch the dough down and divide into two equal pieces.
If it feels too sticky to work with, sprinkle lightly with flour.
Shape each piece of dough into a log about 10 inches in length.
Cover loosely with a kitchen towel and let rise for 1 and a half hours.
About 20 minutes before the rise time is done, put the bottom part of broiler tray in the oven on the bottom rack and preheat to 450 degrees.
When the logs have risen, quickly cut the tops of the bread with a sharp knife and immediately put in the oven.
Now quickly pour 1 cup of hot water into the broiler tray and quickly shut the oven door.
Bake for about 25 minutes or until the crust is golden.
After the bread is done, cool on a cooling rack and enjoy.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/18313/marjoram-bread"},{"id":"18312","title":"Epangishimog Pakwejigan (Shuswap Bannock)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic
blueberries, raw","directions":"Mix the dry ingredients together, the add the water quickly &.
continue to stir.
Spread batter on a pie plate & put in a preheated oven heated to 425F.
Bake for 20 minutes.
Cut in pieces & serve hot or cold.
Excellent.
with mint tea.","url":"https://recipe.bluelayer.org/recipe/18312/epangishimog-pakwejigan-shuswap-bannock"},{"id":"18290","title":"Flaky Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Mix and sift together flour and salt.
Cut butter into flour with 2 knives or a pastry blender.
Add enough water to hold ingredients together, sprinkling it in evenly and mixing with a fork.
Wrap dough in waxed paper and chill for 1 hour before rolling.
Divide dough in half.
Roll on lightly-floured board to 1/8-inch thickness.
for pies and pie shells.
Bake pie shells at 220C for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/18290/flaky-pastry"},{"id":"18281","title":"Cinnamon Nut Buns","ingredients":"water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, yeast, baker's, active dry
vanilla extract
sugars, brown
spices, cinnamon, ground
nuts, walnuts, english
sugars, granulated
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix and knead all DOUGH ingredients together to make a smooth dough.
Cover and let raise for 1 hour until puffy.
Roll the dough into an 18\" x 18\" rectangle.
Mix FILLING ingredients together.
Lightly brush dough with milk and then spread with the prepared filling, leaving an uncovered strip about 1\" wide along one end.
Roll tightly into a log, starting with filling-covered end and opposite the unfilled end.Slice the log onto 12 pieces.
Place slices onto a lightly greased wells of a muffin pan.Cover and let the buns rise until puffy, about 60 minutes.
Bake the buns in a preheated 350`F oven for 20 to 24 minutes, until they're a light golden brown Remove from the oven.
Just before serving mix TOPPING ingredients together until smooth.
Spoon over the buns.","url":"https://recipe.bluelayer.org/recipe/18281/cinnamon-nut-buns"},{"id":"18274","title":"Peanut Butter Cheese Ball","ingredients":"cheese, parmesan, hard
sugars, powdered
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"In a food processor, blend together cream cheese, powdered sugar and peanut butter.
Cut 2 pieces of plastic wrap about 1 foot long each.
Place the wrap crossed on table.
Spoon the cheese mixture on the plastic wrap and pull up the corners to form a ball.
Place the ball in a bowl that has a rounded bottom.
Put bowl in the freezer for 1 1/2 hours.
Mix together peanut butter chips and chocolate chips in a shallow bowl.
Remove cheese ball from freezer, unwrap and roll ball in chips, pressing them into the ball.
Wrap ball back in plastic wrap and place back into the freezer for 1/2 hour.
Remove and place on a plate.
Serve with graham crackers, vanilla wafers, and apples.","url":"https://recipe.bluelayer.org/recipe/18274/peanut-butter-cheese-ball"},{"id":"18272","title":"Peach (or Nectarine) Jam","ingredients":"peaches, yellow, raw
sugars, granulated
lemon juice, raw","directions":"Dice peaches.
(I started with 9 pounds of peaches and was left with a little under 5 pounds.)
Add peaches (or nectarines) to a pot and add sugar.
Turn heat to high and bring to a boil.
Let boil for 8 minutes, then turn heat to medium.
Stir frequently.
When peaches turn soft, I use a hand blender to puree them.
You can leave some large pieces or puree them completely.
Keep stirring and removing foam frequently.
About 30 minutes in, add lemon juice and a few lemon seeds.
Lemon seeds have pectin in them so this is a wonderful way to add pectin naturally.
Keep stirring and start watching the thickness of the jam.
Meanwhile, this is the time to prepare your jars.
I prepare mine in the oven instead of a water bath.
Simply heat oven to 320 degrees F, place jars on a baking sheet, and in the oven for 10 minutes.
Meanwhile, put the lids in a bowl of hot water.
After 10 minutes, place the lids on a clean paper towel and take jars out of the oven.
After 50 minutes or so, the jam should be ready.
I do a spoon test: I spoon a bit of the jam and let it cool for a couple of minutes on the spoon.
Then, I let it drop onto a plate and observe the thickness.
Take into consideration that the jam will keep thickening as it cools in the jars.
Once you have the desired thickness, turn the heat off.
Add the hot jam into the hot jars, leaving 1 cm of head space, and cover with the lids.
Let the jars sit on the kitchen counter for the night to seal.
Check the jars to make sure they are sealed and tighten the rings before putting away.
If you find a jar that didnt seal properly, place it in the refrigerator.
It will last forever.","url":"https://recipe.bluelayer.org/recipe/18272/peach-or-nectarine-jam"},{"id":"18264","title":"Vegan Soy, Lentil, & Veggie Burger Sliders Using Tvp","ingredients":"shortening, vegetable, household, composite
soup, vegetable broth, ready to serve
leavening agents, yeast, baker's, active dry
spices, paprika
salt, table
spices, marjoram, dried
spices, onion powder
spices, pepper, black
mustard, prepared, yellow
spices, pepper, red or cayenne
onions, raw
spices, garlic powder
oil, olive, salad or cooking
broccoli, raw
carrots, raw
lentils, raw
seeds, flaxseed","directions":"If you're using dry lentils on the stovetop and not the pressure cooker, bring 1/2 cup water to a boil, add the lentils, and lower the heat to medium and let simmer for 20 minutes; drain any excess water when done cooking.
Nuke the vegetable broth for about 2 minutes depending on your microwave's strength.
You want it to be near-boiling but not too hot to handle.
Add all the dry spices listed with the nutritional yeast under \"Base For The Sliders\" to the heated vegetable broth.
Pour into a large mixing bowl.
Add the TVP, making sure it's all covered.
Let it sit for 10 minutes in order to expand, hydrate, and soak up all the seasonings.
While you wait for that, finely shred the carrot if not using pre-shredded.
If not using pre-chopped broccoli like those frozen packages, finely chop up about 1/3 head of a broccoli to get about 1/2 cup of finely chopped broccoli pieces.
Put the broccoli aside for now.
Heat up the olive oil in a skillet and sautee the onion, garlic, carrot, and broccoli together until nicely browned, about 5 minutes.
The TVP should be all soaked up by now.
Stir it to make sure all the seasoning dispersed.
Add the lentils and sauteed veggies.
Mix thoroughly.
Bind with the flax seed.
Feel free to add some bread crumbs for extra crunch, or more flax if it's not binding well enough.
This part was tricky for me because the original mix didn't bind at all.
I don't recommend using eggs or egg whites to bind because it'll make the mix even more liquidy.
Preheat the oven to 425F Put a little olive oil on a cookie sheet-- cooking spray just won't work the same for this-- about a teaspoon or a little less, and brush it on evenly with a BBQ/pastry brush or paper towel.
While the oven preheats, let the mixture sit out for about 10 minutes.
Etract the mixture and put it on the cookie sheet.
Carefully squish it out evenly, sort of like you're stretching out pizza dough.
It should be a large thin rectangle.
Bake for 10-12 minutes or until golden brown on top.
Flip it over so the other side can cook for another 10-12 minutes.
Use a pizza cutter to cut into slider squares, you'll get about 16.
Serve on wheat rolls with lettuce, tomato, Vegenaise, Soy Kaas, avocado slices, and/or your other favorite vegetarian \"burger\" fixings!
If you want to make these as normal veggie burgers, you'll get 4 big patties and have to bake for about 15 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/18264/vegan-soy-lentil-veggie-burger-sliders-using-tvp"},{"id":"18262","title":"Tastes Like Clodhoppers","ingredients":"honey
spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw","directions":"Melt chocolate.
Pour over cereal and nuts.
Cool.
Break into pieces.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/18262/tastes-like-clodhoppers"},{"id":"18254","title":"Tiramisu Truffles","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
il villaggio, mascarpone cheese,
alcoholic beverage, distilled, rum, 80 proof
alcoholic beverage, liqueur, coffee, 53 proof
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt the chocolate, heavy cream, and mascarpone cheese in the top of a double boiler over hot water.
As the mixture starts to melt together, stir gently with a rubber spatula, being careful not to inject any excess air into the mixture.
Remove mixture from the heat just before the chocolate pieces are completely melted; continue to stir until all chocolate is melted.
Cool to room temperature.
When the ganache is tepid, stir in the rum and coffee liqueur.
Pour the mixture into a shallow, wide airtight container and refrigerate until firm.
Using a vegetable peeler, shave the milk chocolate into small curls.
Place in a small bowl and keep chilled.
When the ganache is firm enough to shape, scoop bite-size spoonfuls and form into round balls.
Coat each truffle in chocolate curls and place in mini cups (miny paper muffin liners work well).
Keep chilled; bring to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/18254/tiramisu-truffles"},{"id":"18239","title":"Foccacia Bread","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
semolina, unenriched
salt, table
oil, olive, salad or cooking
spices, garlic powder
cheese, parmesan, hard","directions":"Proof the yeast in the warm water and sugar for about 10 min, until foamy.
In mixer bowl, combine the flour, semolina, salt, and garlic and parmesan if adding (or other ingredients you would like inside the dough).
Add the olive oil to the yeast water and pour into the flour mixture.
Mix with the dough hook until a smooth dough forms.
It will be sticky.
Heavily flour a smooth suface such as a cutting board.
Pour dough onto the suface, and roll dough around a bit to coat the outside with flour, then place into a large oiled bowl.
Cover, and let rise until doubled.
When doubled, dump the dough out onto your floured surface again and coat a large knife with oil, cut the dough into 2 equal portions.
Fold each dough piece into a rectangle shape the best you can, it doesn't have to be perfect, then place seam side down onto each baking sheet.
Let the dough rest for a few minutes.
Then with well oiled fingers spread the dough out, it may not fill the entire pan, don't spread it too thin.
Brush the tops with olive oil and add your favorite toppings.
Let rise again until doubled.
Bake in a 400 degree oven for 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/18239/foccacia-bread"},{"id":"18234","title":"Honey Baked Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
orange juice, raw
lemon juice, raw
oil, olive, salad or cooking
honey
salt, table
spices, pepper, black
spices, curry powder
spices, paprika","directions":"Combine all ingredients except chicken and shake or blend until well mixed.
In a large bowl, place chicken pieces skin-side down.
Pour the honey sauce over the chicken and rotate pieces to coat completely.
Cover bowl and marinate in refrigerator for several hours or overnight.
Line the bottom of a large broiler pan with foil to catch drippings.
Remove chicken from sauce and place skin side down in pan on rack.
Baste chicken with honey sauce.
Bake at 400 degrees for 30 minutes.
Turn chicken and baste again with honey sauce.
Bake 30 minutes more or until done.
If chicken browns too fast, cover with foil.","url":"https://recipe.bluelayer.org/recipe/18234/honey-baked-chicken"},{"id":"18220","title":"Potato Lefse","ingredients":"potatoes, raw, skin
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Boil potatoes until tender.
Drain well and return to pan and stir over low heat, a few minutes, to dry the potatoes, being careful not to brown them.
Mash potatoes using a potato ricer, and place in heavy-duty electric mixer bowl.
Add the remaining ingredients, except the flour for rolling and dusting, mix well.
Blend together to form a nonsticky dough.
Knead and form in a smooth log.
Divide into 24 pieces.
Roll each piece into a 8-10\" circle.
Turn the lefse as you roll it and keep it well coated with flour to prevent sticking.
The dough is soft, but try to use as little flour as possible.
Preheat an electric griddle or frying pan to 375 degrees, or use a griddle or frying pan over medium heat.
Lightly grease with oil.
Shake excess flour off each circle of lefse and place it in the pan.
It will start to bubble; cook until the bubbles are lightly browned, about 1 1/2 minutes.
With a spatula, turn and cook the other side.
Stack the lefse on a wire rack as they are cooked, or wrap them in foil and keep warm in a 200 degree oven.
They can be frozen and quickly reheated in the frying pan or on the griddle.","url":"https://recipe.bluelayer.org/recipe/18220/potato-lefse"},{"id":"18214","title":"Cocoa Peanut Logs","ingredients":"peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Melt peanut butter and chips over low heat.
Remove from heat.
Add cocoa Krispies and pack into 8 x 8 inch buttered pan.
Put into refrigerator, cut into squares when nearly firm.
Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/18214/cocoa-peanut-logs"},{"id":"18209","title":"Easy Cream Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
cranberries, dried, sweetened
cream, fluid, heavy whipping
butter, without salt
sugars, granulated","directions":"Preheat oven to 425 f. Use an ungreased baking sheet ( I like to line mine with a Silpat or parchment paper)
Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well.
Add the mix ins of your choice.
Still using a fork, stir in the cream and mix until the dough holds together in a rough mass.
It will be sticky.
Be very gentle when using fresh berries of any kind.
Lightly flour a board and transfer dough to it.
Knead the dough gently 8 or 9 times.
Divide the dough in half.
Pat it into 2 circles about 6 inches round.
Spread the tops with melted butter or extra cream and sprinkle with large crystal decorating sugar.
Cut each circle into 8 wedges and place on the baking sheet, allowing about an inch between pieces.
Bake for 12 minutes or until golden.
Other ideas: For pumpkin scones you can blend 1 to 2 Tbsp.
pumpkin puree and spices to the cream before adding it to the dry ingredients keeping it at the 1 1/4 cup level.
I like to add pecans and top it with a maple glaze.
yum!
I like to mix the dry ingredients in Ziploc bags and keep them ready to mix in the freezer.
When you dont have cream on hand, melt a cube of butter let it cool then add enough cold milk to make 1 1/4 cups
For savory scones : omit the 1/4 c sugar and add things like Parmesan cheese, roasted garlic, chopped artichoke hearts or fresh herbs.
Top with savory seasonings or cheeses.
Again, the combos are limitless!","url":"https://recipe.bluelayer.org/recipe/18209/easy-cream-scones"},{"id":"18207","title":"Five-spice Peanuts (Chinese New Year)","ingredients":"oil, corn, peanut, and olive
butter, without salt
sugars, brown
syrups, corn, light
wei-chuan, five spice powder,","directions":"Line a baking sheet with foil or wax paper, or spray with non-stick cooking spray.
In a small heavy saucepan, melt the butter, brown sugar and corn syrup over medium heat to dissolve the sugar.
Stir in the five-spice powder.
Bring to a boil.
Let boil for several minutes without stirring.
When it reaches the \"soft ball\" stage remove from the heat.
Stir in the peanuts.
Spread the mixture out on the sheet.
Let stand until it has hardened.
Break into pieces.
Store in a sealed cannister.","url":"https://recipe.bluelayer.org/recipe/18207/five-spice-peanuts-chinese-new-year"},{"id":"18188","title":"Tuna, Cheddar and Spinach Pocket","ingredients":"sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
spinach, raw
cheese, cheddar
water, bottled, generic
salt, table
spices, pepper, black","directions":"For the dough: In a large bowl, dissolve the sugar in 3/4 cup very warm water.
Sprinkle the yeast over the water and let it sit until bubbling and slightly frothy, 5 to 10 minutes.
Add the whole wheat flour, all-purpose flour, olive oil and salt, and mix well by hand.
Place the dough in the bowl of a stand mixer fitted with a dough hook, and mix on medium speed until the dough is a tight, shiny ball that no longer sticks to the sides of the mixing bowl, about 6 minutes.
Alternatively, transfer the dough ball to a floured surface and knead by hand, about 10 minutes.
Cover with a damp towel and place the bowl in a warm place until doubled in size, 1 hour.
Divide the dough into 8 pieces and form each into a 2- to 3-inch diameter ball.
Place on a clean baking sheet and let the dough rise again for 45 minutes.
For the filling: Heat a large nonstick saute pan over medium-high heat.
Add the spinach and 1/4 cup water and cook until the spinach is wilted, dark green and reduced in volume to about 1 cup, about 5 minutes.
Transfer the spinach to a medium bowl and cool for 3 to 5 minutes.
Squeeze out any excess moisture with your hands.
Stir in the cheese, tuna, salt and pepper.
Preheat the oven to 425 degrees F and move a rack to the middle of the oven.
Flour a work surface and roll each ball into a 4- to 5-inch disk.
Place 1 heaping tablespoon of filling on half of a circle and fold over to enclose the filling, forming a half moon.
Pinch the dough together along the edge so that it is completely sealed, and then place on a baking sheet.
Repeat for the remaining dough and filling.
Bake until golden brown, 17 to 20 minutes, turning the pan halfway through.
Cool 5 minutes before serving.
Cook's Notes: This recipe makes about 2 cups of filling.","url":"https://recipe.bluelayer.org/recipe/18188/tuna-cheddar-and-spinach-pocket"},{"id":"18170","title":"Walnuts and Potatoes Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
nuts, walnuts, english","directions":"Mix all the ingredients (excepting walnuts) with a food processor for about 5 minutes.
Let rise (covered) to double size in a warm place; in possible in a bowl in the oven with another cup with warm (not hot) water nearby.
After this time flat your dough on a non sticky surface (or use some flour) and top with walnuts.
Fold in three in the legs and flat the dough again.
Let rest 5 minutes.
Fold on the other side in the same way.
Let rest 5 minutes.
Repeat 2 more times.
Divide the dough with a plastic knife in six parts and form 6 breads of 25-30 cm.
Prepare two baking trays with 3 breads each.
Let rise one hour to double size and take out of the oven (if you had them there).
Heat the oven to 230C (heat and timing are basing it on convection oven) with a fire resistant tin filled with hot water.
With scissors cut the surface (1 cm depth) as you like.
Let rise 20-30 minutes.
Let your tin with boiling water in the oven and bake both trays for about 20 minutes (together or separately if you cannot).
When golden-brown take out and let cool down completely.
Usually we eat one piece and I freeze the other breads.
Feel free to reduce the quantities.","url":"https://recipe.bluelayer.org/recipe/18170/walnuts-and-potatoes-bread"},{"id":"18169","title":"Peanut Butter Balls","ingredients":"sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"combine sugar and corn syrup in a medium sauce pan over medium-low heat.
bring to a light boil.
remove from heat and stir in peanut butter until melted.
stir in rice krispies.
using a tablespoon spoon onto wax paper to cool.","url":"https://recipe.bluelayer.org/recipe/18169/peanut-butter-balls"},{"id":"18158","title":"Oil Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic","directions":"Sift dry ingredients.
Combine oil, water, in a bowl and stir.
Add liquid to dry ingredients in a steady stream while mixing.
Press dough together.
Divide into 2 balls of dough and place on a lightly floured board and cover with a clean dish cloth to rest for 5 minutes.
Roll out one ball dough between two large pieces of waxed paper until the desired size.
Repeat with other ball of dough.
Gently peel off the waxed paper from one side of pastry and lay on the pie pan.
Gently peel off the other side of the wax paper.
Makes either 2 individual pie shell bottoms or 1-9\" 2 crust pie.
If making pie shell bottoms after the rolled out pastry lace into a pie pan and prick the pastry all over with the tines of a fork and bake 450F for 15 minutes.
If making a single 9 inch pie fill the bottom layer of pastry in the pan with fruit pie filling of choice, top with second pastry, trip around and pierce top pastry with a couple slits made with a knive so that the juice will not boil over in the oven.
Bake until the fruit is tender at 350Fabout 25-35 minutes.
Note** I am putting the single pie time in the recipe because I have to choose one for the Recipezaar computer to accept this recipe.
Serving size depends on number of pies made.
I am giving the serving size for one single 2 crust pie.
Double the serving size if making 2 pies.","url":"https://recipe.bluelayer.org/recipe/18158/oil-pastry"},{"id":"18154","title":"Shirley Corriher's Sour Cream Pie Crust - EASY! Flaky!","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium mixing bowl, whisk the flour, sugar and salt to combine.
Add the butter to the flour mixture and toss to coat.
Put the bowl in the freezer for 10 minutes.
Turn the mixture onto a clean, dry counter (marble is best) and roll over it with a rolling pin to flatten the butter pieces.
Using your hands or a bench scraper, gather the mixture together and then roll over it again with a rolling pin.
Repeat one more time, then scrape the mixture back into the bowl and place in the freezer again for 5 minutes.
Turn the mixture back onto the counter and roll and scrape it together three more times.
Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream.
Shape the dough into a ball.
If the dough isn't moist enough to hold its shape, add 1-2 T of cold milk.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes, then divide the dough in half and roll out to fit your pie plate.
When crust is shapened, proceed by pre-baking or filling ~ according to your recipe.
bake.","url":"https://recipe.bluelayer.org/recipe/18154/shirley-corrihers-sour-cream-pie-crust-easy-flaky"},{"id":"18147","title":"Indian Naan Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
oil, olive, salad or cooking
butter, without salt
spices, poppy seed","directions":"Combine yeast and sugar in small bowl.
Add water and stir well and let rest until foamy, about 5 minutes.
Stire together the flour and salt in a large bowl.
Make a well in the center of the flour and pour in the mixture and butter.
Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
Transfer dough to flightly floured board and knead for 3 minutes.
Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
Preheat oven and griddle (or baking stone) to 400 degrees F.
Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
Using a lightly floured rolling pin, gently roll each portion dough into a circle.
5-6 inches in diameter.
Optional: Brush tops with melted butter and sprinkle with seeds.
Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
Bake until light golden brown and puffed, 8 - 10 minutes.
Remove bread and bake remaining rounds.
Serve bread hot or warm.","url":"https://recipe.bluelayer.org/recipe/18147/indian-naan-bread"},{"id":"18146","title":"English Toffee","ingredients":"butter, salted
sugars, granulated
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Put butter and sugar in a heavy saucepan and stir CONSTANTLY until golden brown (or the color of peanut butter).
This should take anywhere from 10 to 25 minutes depending on what type of pan/skillet you use.
Keep it on medium to medium-high heat.
Pour over chopped pecans in a 9 x 9 pan.
DO NOT BUTTER THE PAN.
Put chocolate chips on top, while hot.
Melt chips and spread.
Let it sit for 1/2 hour, then refrigerate for 1 hour.
Cut (or break) into pieces.","url":"https://recipe.bluelayer.org/recipe/18146/english-toffee"},{"id":"18139","title":"Southern Pan Fried Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
water, bottled, generic
salt, table
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
cornstarch
potatoes, raw, skin
lard
butter, without salt
bacon, meatless","directions":"Rinse chicken under cold running water.
Mix water and kosher salt in large bowl, stirring until salt dissolves.
Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
Remove chicken from salt water brine and immerse in buttermilk.
Allow to marinate overnight (minimum 4 hours).
Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl.
Lay chicken on a wire cooling rack set over a sheet pan.
Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl.
Dredge chicken parts in flour mixture, shaking off excess.
Lay chicken parts on the wire cooling rack.
Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder.
When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down.
The chicken should be half covered in the butter-lard mixture.
Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly.
Dark meat cooks more slowly than white meat.
To check for doneness, cut a thigh to the bone and check for redness.
When evenly browned, removed the cooked chicken and place on cooling rack.
Serve hot or allow to cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/18139/southern-pan-fried-chicken"},{"id":"18130","title":"Rosemary Cheese Crackers","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
salt, table
spices, pepper, red or cayenne
spices, pepper, red or cayenne","directions":"Cream the cheese and butter together in a large bowl with an electric mixer or a wooden spoon until smooth and well combined.
Stir together the flour, rosemary, salt, red pepper flakes, and cayenne in a separate bowl.
Add the flour mixture to the cheese mixture and stir to combine thoroughly.
Turn the dough onto a piece of wax or parchment paper.
Roll into a log shape for round crackers; for square crackers, gently tap each side of the log on the counter several times to form a long rectangle.
Wrap the dough in the paper and refrigerate for several hours or overnight, until the dough is firm and sliceable.
When ready to bake, preheat the oven to 375F.
Remove the dough from the refrigerator.
Cut the log into 1/4-inch-thick slices and arrange them on a baking sheet.
Using a fork, prick the center of each cracker several times and sprinkle with salt.
Bake for 12 to 15 minutes, until golden brown around the edges.
Remove from the oven and allow to cool completely before serving or storing in an airtight container for up to 3 days.
The dough for these crackers can be made a day or two in advance and refrigerated until you are ready to bake and serve.
Once baked, the crackers can be frozen and then reheated in the oven for a few minutes before servinggreat for unexpected company.","url":"https://recipe.bluelayer.org/recipe/18130/rosemary-cheese-crackers"},{"id":"18120","title":"Sweet Corn, Lima Bean and Lobster Shepherd's Pie","ingredients":"spices, paprika
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cream, fluid, heavy whipping
salt, table
spices, pepper, black","directions":"Set a large 2 to 3 gallon stockpot to boil over high heat.
Once the water comes to a boil, immerse the lobsters in the pot.
Cook the lobster for 5 minutes, remove, and chill immediately in an ice bath.
Once the lobsters are cool enough to handle, remove from the water and place on a kitchen towel draped over a cutting board.
Twist the tail off the lobsters, and cut the tails in half lengthwise using a large chef's knife and chop into 1/2-inch pieces.
Crack the shells of the claws to remove the meat, chop into 1/2-inch pieces.
Combine the claw meat with the tail meat and set aside until ready to use.
Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with 1 tablespoon of the butter and set aside.
In a large saute pan or skillet, heat the remaining butter and the olive oil over medium-high heat.
Add the onions, carrots, celery, Essence, salt, and pepper and cook, stirring, until the onions are soft, about 4 to 5 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft and lightly caramelized, 5 to 6 minutes.
Add the corn to the pan and cook until soft, about 5 to 6 minutes.
Add the flour and cook, stirring, until thick, about 1 minute.
Stir in the tomato paste and cook, stirring, for 1 minute.
Gradually add the stock and then the lima beans, and bring to a boil.
Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.
Remove from the heat and discard the bay leaf.
Fold the lobster meat into the pot.
Carefully transfer to the prepared dish and spoon the potatoes over the mixture, spreading to the edges.
Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 30 to 35 minutes.
Let sit for 10 minutes before serving.
Garnish with chives and serve.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from \"New New Orleans Cooking\", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Place the potatoes in a medium, heavy saucepan with enough salted water to cover by 1-inch.
Bring to a boil, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 25 minutes.
Drain in a colander and return to the saucepan.
Over medium-low heat, cook the potatoes for 1 minute to dry.
Add the milk, butter, cream, salt and pepper and mash until smooth, 3 to 4 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/18120/sweet-corn-lima-bean-and-lobster-shepherds-pie"},{"id":"18115","title":"Moroccan Spiced Flatbreads","ingredients":"spices, cumin seed
spices, coriander seed
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
chickpeas (garbanzo beans, bengal gram), mature seeds, raw
spices, coriander seed
water, bottled, generic
yogurt, greek, plain, nonfat
oil, olive, salad or cooking","directions":"Toast the cumin seeds and coriander in a dry pan over medium heat for 1 minute, or until fragrant.
Transfer to a large bowl and cool.
Add the flour, yeast, and salt and stir.
Mix in the chickpeas and cilantro.
Make a well in the center, add the water and yogurt, and stir to make a sticky dough.
Cover with plastic wrap and let stand for 10 minutes.
Knead the dough on a lightly floured work surface about 8 minutes, until smooth and elastic.
Shape into a ball.
Place in an oiled bowl and turn to coat.
Cover tightly with plastic wrap and let stand in a warm place about 1 hour, or until doubled in size.
Lightly dust 2 large baking sheets with flour.
Preheat the oven to 425F (220C).
Turn the dough out onto a floured surface and cut into 8 equal pieces.
Using a rolling pin, flatten out into ovals about 1/4 in (5mm) thick.
Place on the baking sheets.
Brush each with oil and sprinkle with cumin seeds.
Bake for 15 minutes, or until the breads are golden and puffed.","url":"https://recipe.bluelayer.org/recipe/18115/moroccan-spiced-flatbreads"},{"id":"18103","title":"Blackberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
water, bottled, generic
goji berries, dried
butter, without salt
sugars, brown
sugars, granulated
cornstarch
blackberries, raw
sugars, granulated","directions":"Combine the flour, sliced butter and salt in a food processor.
Pulse until the mixture is the texture of coarse meal.
With the machine running, add the ice water a tablespoon at a time through the feed tube until the dough clumps together, no more than 10 to 15 seconds.
Divide the dough into 2 balls, flatten them and chill about 30 minutes.
Combine berries and butter in a nonstick saucepan.
In a separate bowl, whisk the light brown sugar, granulated sugar and cornstarch together, then add to the berries.
Cook over medium-low heat until the sugar melts and the mixture thickens.
Stir gently to prevent scorching, but take care not to break the berries.
Remove from heat, and stir in the brandy.
Preheat oven to 350 degrees.
Sprinkle a pastry board with half the confectioners' sugar.
Quickly roll out a circle of dough on the sugar, and line a 9-inch pie pan.
Using a slotted spoon, transfer the berries to the prepared pie pan.
Briefly boil the remaining juice from the berries until it thickens; spoon the juice over the berries.
Sprinkle the rest of the confectioners' sugar on the work surface, roll out top crust, cover the pie and seal the edges.
Cut decorative vents in the top.
Bake for 50 to 60 minutes, until the crust is an even pale brown.","url":"https://recipe.bluelayer.org/recipe/18103/blackberry-pie"},{"id":"18088","title":"Great Gorpies","ingredients":"butter, without salt
sugars, brown
raisins, seeded
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Before you start you should just know that the handfuls are adult handfuls.
If children are making this then they should use 2-3 child-sized handfuls.
Cream the butter/marg and the brown sugar till smooth.
Add all the handfuls.
Mix well, then add the flour and baking soda.
Add the milk.
Drop by tablespoons on to a greased cookie sheet.
Bake at 350 degrees F for about 10 minutes or until done.
Leave on the cookie sheet a minute or two before lifting them off, as they might crumble.
The ratio of handfuls can be adjusted- you might want to go heavier on the raisins and peanuts and lighter on the chocolate chips, although why anyone would want less chocolate is totally beyond me!","url":"https://recipe.bluelayer.org/recipe/18088/great-gorpies"},{"id":"18085","title":"Kale Chips A La Burdowman","ingredients":"kale, raw
oil, olive, salad or cooking
salt, table","directions":"Preheat the oven to 350 degrees .
Tear the leaves from the stems and break them into bite size pieces.
Wash them well, spin dry, then place on a cookie sheet.
Drizzle the Kale pieces with the best quality olive oil you can find (this really does make a difference), sprinkle sea salt on top.
Rub the salt and oil into the Kale and then place in the preheated oven for 10 minutes.
Check at 8 or 9 minutes to prevent over cooking.
If more is needed just double the recipe.
These keep for a good while in an airtight container.","url":"https://recipe.bluelayer.org/recipe/18085/kale-chips-a-la-burdowman"},{"id":"18079","title":"Saganaki (Greek Fried Cheese Squares)","ingredients":"cheese, feta
butter, without salt
lemon juice, raw","directions":"Cut cheese into bite sized pieces.
In a heavy skillet, fry cheese in hot butter quickly (a few seconds on each side) until golden.
Arrange on a platter and sprinkle with lemon juice.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/18079/saganaki-greek-fried-cheese-squares"},{"id":"18078","title":"Chocolate Peanut Butter Balls","ingredients":"butter, without salt
peanut butter, smooth style, without salt
sugars, powdered
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Mix together all ingredients by hand, except chocolate.
Form into balls with about 1-2 tablespoons Note: if mix is too runny or soft, add more rice Krispies, if its too crumbly, add more peanut butter.
Put on a cookie sheet on parchment paper, and refrigerate 1 hour or more.
Melt chocolate over double boiler or in saucepan over low heat.
Dip balls in chocolate, and place back on parchment paper and put in the fridge until set.
Store in a tight container in the fridge.
Enjoy!
:).","url":"https://recipe.bluelayer.org/recipe/18078/chocolate-peanut-butter-balls"},{"id":"18073","title":"Crispy Peanut Mallow Candy","ingredients":"peanut butter, smooth style, without salt
oil, corn, peanut, and olive
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Melt white chocolate.
Add peanut butter to melted white chocolate.
Stir in peanuts, marshmallows and rice krispies.
Drop by teaspoonful onto wax paper.
When set, store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/18073/crispy-peanut-mallow-candy"},{"id":"18063","title":"Country Fried Floured Bacon","ingredients":"bacon, meatless
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
sugars, granulated
oil, olive, salad or cooking","directions":"Cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern.
Soak the bacon a minimum of 30 minutes, but no more than 2 hours.
This step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor.
Stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside.
When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess.
Press each piece into the flour mixture to coat, then set aside.
If desired, you can place a sheet of wax paper between the rows of bacon once the plate is coved.
However, the flour does a good job of keeping the bacon from sticking to each other.
Heat the vegetable oil in a deep skillet over medium-low heat.
Fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes.
Drain on a paper towel.","url":"https://recipe.bluelayer.org/recipe/18063/country-fried-floured-bacon"},{"id":"18048","title":"Maja Blanca (Filipino White Pudding)","ingredients":"cornstarch
water, bottled, generic
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Lightly grease an 8\" square or round pan with vegetable oil and set aside.
In a non-stick pan over medium heat, bring coconut milk and sugar to a gentle boil, blending well.
In a small bowl, mix cornstarch and water throughly until smooth.
Slowly add this mixture, stirring fast until thickened (about 2-4 minutes) and fully cooked.
Make sure to stir continuously or it may scorch on the bottom.
Transfer into the prepared pan and let cool until firmly set.
Slice diagonally into serving pieces.Sprinkle toasted coconut topping on maja just before eating to retain the crunch.","url":"https://recipe.bluelayer.org/recipe/18048/maja-blanca-filipino-white-pudding"},{"id":"18043","title":"Cinnamon Chip Scones","ingredients":"sweetener, herbal extract powder from stevia leaf
spices, cinnamon, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
sweetener, herbal extract powder from stevia leaf
spices, cinnamon, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
yogurt, greek, plain, nonfat
beverages, almond milk, unsweetened, shelf stable
sugars, granulated","directions":"Preheat oven to 400F.
Cinnamon chips: Combine 2T sugar/1 packet Stevia, cinnamon and softened butter.
Spread thinly on wax or parchment paper and microwave a few seconds at a time until becomes crystallized, so that upon cooling, you can break mixture up into cinnamon chips.
Dough: Combine flour, other 2T sugar/1 packet Stevia, 1 t cinnamon, baking powder, baking soda and salt in a bowl.
Cut in butter pieces with pastry blender or 2 knives until mixture resembles coarse meal.
Add yogurt, stirring until just moist.
Turn out dough onto lightly floured surface.
Knead lightly 4 or 5 times (dough may be slightly sticky).
Pat into 5\" circle on baking sheet coated with cooking spray.
Cut into 4 wedges; separate slightly.
Brush with milk and sprinkle with Turbinado sugar.","url":"https://recipe.bluelayer.org/recipe/18043/cinnamon-chip-scones"},{"id":"18028","title":"Grilled top loin pork roast, teriyaki","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
sauce, teriyaki, ready-to-serve
oil, olive, salad or cooking","directions":"Pierce the pork roast, and rub it with Wesson oil.
Generously maranade with teriyaki sauce.
Refrigerate overnight.
If you're up late, turn it, once.
To cook, place on grill, covered, with some mesquite chips, in the grill.
Grill till done, on one side, about 18 minutes on my Webber.
Turn the roast, and baste with teriyaki sauce.
Cover, and grill till done.
When finished, remove the roast from the grill, and baste the other side with teriyaki sauce, while the meat is still sizzling.
A little dry, it goes great with a moist potato salad.
Add a few drops of teriyaki to the potato salad.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/18028/grilled-top-loin-pork-roast-teriyaki"},{"id":"18022","title":"Asparagus With Blue Cheese Recipe","ingredients":"asparagus, raw
vinegar, red wine
oil, olive, salad or cooking
chives, raw
cheese, blue","directions":"Snap ends off asparagus spears.
Fill medium skillet with 1-inch water and bring to a boil.
Add in asparagus in single layer and cook 8 to 10 min or possibly till tender.
Drain well and arrange on a serving plate.
Stir together vinegar and oil in sm bowl.
Add in blue cheese and chives and mix well.
Pour over warm asparagus.
Season to taste with plenty of white pepper.
Set aside till tepid, then serve.
Hint on cleaning asparagus: Hold the bottom end of the stem in one hand and gently bend the stalk with the other.
The stalk will break where it is tender, thus giving you a piece of asparagus which is entirely edible.
With a little practice you will know exactly where to break the vegetable.
Save the broken-off ends for soups.
Slice and add in to soup stock, then drain and throw away the coarse stalks before serving.","url":"https://recipe.bluelayer.org/recipe/18022/asparagus-with-blue-cheese-recipe"},{"id":"18006","title":"Sunflower Seed Brittle","ingredients":"water, bottled, generic
sugars, granulated
salt, table
syrups, corn, light
seeds, sunflower seed kernels, dried
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Butter the sides of a large heavy saucepan.
Add sugar, corn syrup and water; bring to a boil, stirring constantly.
Cook and stir over medium-low heat until a candy thermometer reads 260 degrees (hard-ball stage).
Stir in sunflower seeds and butter.
Cook on medium to 300 degree (hard-crack stage).
Remove from the heat; vigorously stir in vanilla and baking soda.
Pour into a buttered 15x10x1\" baking pan; spread evenly to fill pan.
Cool completely.
Break into pieces.
Store in an airtight container with waxed paper between layers to prevent sticking.","url":"https://recipe.bluelayer.org/recipe/18006/sunflower-seed-brittle"},{"id":"17998","title":"Appledelicious Pie Filling","ingredients":"apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
lemon juice, raw","directions":"Wash, peel, core and slice apples.
Treat to prevent darkening.
Combine sugar, flour and spices.
Rinse and drain apples; stir into sugar mixture.
Let stand until juices begin to flow, about 30 minutes.
Stir in lemon juice.
cook over medium heat until mixture begins to thicken.
Ladle pie filling into can-or-freeze jars or plastic freezer boxes, leaving 1/2-inch headspace.
Cool at room temperature,not to exceed 2 hours.
Seal, label andn freeze.
Yield: about 6 pints.
Note: You can can this recipe if you put hot filling into hot sterilized jars and seal properly.
You may cook in hot water bath for 15 to 25 minutes.
I made immediately into an apple pie and cooked at 425* for 15 minutes, then lowered temperature to 350* for 30 more minutes.","url":"https://recipe.bluelayer.org/recipe/17998/appledelicious-pie-filling"},{"id":"17996","title":"Goat Cheese and Brown Butter Biscuits","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
cheese, goat, soft type
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place a skillet over high heat and drop in the butter.
You will start to see the butter bubble a little bit, but wait until it gets little caramelized bits in it.
At that point you have made brown butter.
Remove from heat.
Using a rubber spatula, and being careful to get every last drop you possibly can, pour the butter into a plastic container.
Place the container, uncovered, in the freezer so as to let the butter set up.
This shouldnt take too long, but I gave you a wide berth of time in the prep time just in case something goes just a tad bit wrong.
Once the butter is set, preheat the oven to 450 F.
Into the bowl of a stand mixer, add the flour, salt, baking powder and brown sugar.
Mix to combine.
Add the butter and mix on fairly low speed until the butter is in pea-sized chunks.
Add the goat cheese and milk and mix just until they are incorporated.
Turn the dough out onto a floured counter and form it into a disk about 2 to 3 inches high.
Cut the disk into eighths and round out each piece of dough into a circular, classic biscuit shape.
Place them on a greased baking sheet and bake for 10 minutes or until golden and cooked through.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/17996/goat-cheese-and-brown-butter-biscuits"},{"id":"17993","title":"San Jose Bean Dip","ingredients":"beans, snap, green, raw
oil, olive, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
spices, garlic powder
lemon juice, raw
spices, pepper, black
salt, table
spices, chili powder","directions":"Place pinto beans in food processor.
Drizzle olive oil over the top.
Add green onions, minced garlic, lemon juice, pepper, salt, and chili powder.
You may want to adjust spice levels based on your taste.
Process until mostly smooth (there should still be some small pieces of bean.
Transfer to bowl and garnish with green onions and chili powder.","url":"https://recipe.bluelayer.org/recipe/17993/san-jose-bean-dip"},{"id":"17986","title":"Halibut Alyeska","ingredients":"fish, halibut, greenland, raw
salad dressing, mayonnaise, regular
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
lemon juice, raw
onions, raw
spices, pepper, black
cheese, cheddar","directions":"Preheat oven to 425F.
Rinse halibut and pat dry.
Arrange halibut side by side in greased 8 X 12-inch baking dish.
In small bowl, stir together mayonnaise, sour cream and flour.
Stir in lemon juice, onion and pepper.
Spoon mixture over fish to coat completely.
Bake uncovered for 14 minutes or until fish is opaque in center of thickest piece.
Add cheese, bake until melted.","url":"https://recipe.bluelayer.org/recipe/17986/halibut-alyeska"},{"id":"17976","title":"Individual Cranberry Apple Deep-Dish Pies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic
sugars, granulated
cranberries, dried, sweetened
apples, raw, with skin
nuts, walnuts, english
raisins, seeded
orange juice, raw
orange juice, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"In a bowl, combine the flour and salt, add the butter, and blend the mixture with your fingertips or two knives until it resembles coarse meal.
Add the shortening and blend the mixture until it resembles meal.
Add the ice water, tossing the mixture with a fork, and adding more water if necessary to form a soft but not sticky dough.
Shape the dough into a ball.
The dough may be rolled out immediately or wrapped in waxed paper and chilled, for up to 2 days.
The dough may be frozen, wrapped in plastic wrap and foil, for up to 1 month.
Preheat the oven to 450 degrees F.
In a bowl, combine sugar, cranberries, apples, walnuts, raisins, orange juice, the zest, and the flour and toss gently.
Divide the filling among 8 individual pie tins or souffle cups.
On a lightly floured board, roll out the dough in a rectangle 1/8- inches thick.
Cut out 8 rounds 1/3 inches larger than pie tins or souffle cups and cut 1 slit in the middle.
Put a pastry round on top of each cup and brush with milk and sprinkle with sugar.
Pressing with the tines of a fork, seal the pastry to the rim of the cups.
Place the cups on a baking sheet and bake the pies in the middle of the oven for 15 minutes.
Reduce the temperature to 400 degrees F. and bake the piece for 10 minutes more, or until the crusts are golden.","url":"https://recipe.bluelayer.org/recipe/17976/individual-cranberry-apple-deep-dish-pies"},{"id":"17975","title":"Peppered Corn Bread Croutons","ingredients":"wheat flours, bread, unenriched
oil, canola","directions":"In a pie plate, toss Peppered Corn Bread with canola oil.
Bake in a preheated 375 oven for about 10 minutes, until the croutons are golden and crisp.
Let cool before using.","url":"https://recipe.bluelayer.org/recipe/17975/peppered-corn-bread-croutons"},{"id":"17957","title":"Almond Buttercrunch Candy","ingredients":"butter, without salt
sugars, granulated
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds.
Stir constantly until mixture boils, then do not stir or shake.
Heat to 300 to 310F (149 to 154C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Pour onto a large buttered cookie sheet.
Immediately press chocolate chips onto the hot candy.
As the chocolate melts, spread it into a coating over the candy.
Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.","url":"https://recipe.bluelayer.org/recipe/17957/almond-buttercrunch-candy"},{"id":"17951","title":"Carnation Famous fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
vanilla extract","directions":"Line an 8 inch baking pan with foil.
Combine sugar, evaporated milk, butter and salt in a medium saucepan.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly for 4-5 minutes.
Remove from heat.
Stir in marshmallows, chocolate chips, nuts and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared pan.
Refrigerate for 2 hours or until firm.
Lift from pan and remove foil.
Cut into pieces.","url":"https://recipe.bluelayer.org/recipe/17951/carnation-famous-fudge"},{"id":"17950","title":"no roll pie crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"sift flour, sugar and salt directly into a 9\" pie plate.
in a 1 cup measuring cup, whisk together oil and milk and pour over flour mixture.
using a fork, mix until completely dampened.
then press dough evenly over bottom of pie plate, then up the sides.
you can now use this as an unbaked or baked pie shell.
to bake it... preheat oven to 400F.
poke dough several times all along bottom and sides.
bake for 12 - 15 minutes.
allow to cool before filling.
just to let everyone know...
I found this recipe on the Mr. Food test kitchen website.","url":"https://recipe.bluelayer.org/recipe/17950/no-roll-pie-crust"},{"id":"17949","title":"Rice Flour Coconut Cookies","ingredients":"rice flour, white, unenriched
sugars, powdered
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
margarine, regular, 80% fat, composite, stick, without salt","directions":"In a medium bowl, mix all the * ingredients together.
Gradually add margarine in and mix them all well.
As the batter gets crumbly, knead and roll it into a long stick then wrap it with the cling wrap and leave the dough for about 10-15 minutes.
Unwrap the dough and cut into your preferred bite size.
It would be nice if you cut it using the cookie cutter.
I don't have one, so after cutting it using the normal knife, I had to roll the small piece once again so that it has a better looking cookie shape.
Arrange the slices on a baking sheet or aluminum foil about 1-2 inch apart.
Bake in the preheated oven until firm but not browned, 180F C for about 15 minutes.
All done!
Take a picture and let me know how it turned out.
Hope you'll like it.","url":"https://recipe.bluelayer.org/recipe/17949/rice-flour-coconut-cookies"},{"id":"17944","title":"Ciabatta: the Italian Dinner Roll","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Combine the ingredients in a bowl.
When they are all combined, drizzle in the olive oil and mix some more.
Mix with a rubber spatula until the flour has been well incorporated, then form into a single roll of dough and knead.
Let the dough rise until it doubles in size.
It might turn out better if you let it rise over a long time in a low-temperature environment.
You can use a bread machine up until this point.
Punch out the dough after it has risen, then let it rest for 20 minutes.
Fold the dough into thirds and form it into a round shape.
Use a dough scraper to cut it into four pieces and place them on a baking sheet lined with parchment paper.
Place a tightly wrung out cloth over the dough to keep it from drying, and let them rise for about 60 minutes at room temperature.
Use a tea strainer to dust the dough with some bread flour (not listed) and bake in an oven that has been preheated to 200C for 5 minutes, then lower the temperature to 180C and bake for 10 more minutes.
I made paninis with them.
Use this recipe if you want a more authentic version!","url":"https://recipe.bluelayer.org/recipe/17944/ciabatta-the-italian-dinner-roll"},{"id":"17942","title":"Low-Carb Chocolate Peanut Butter Fudge (Xylitol)","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
sugars, granulated
sweetener, syrup, agave
cream, whipped, cream topping, pressurized
vanilla extract","directions":"Melt the baking chocolate in a double boiler over medium heat.
Add xylitol and half & half, and stir to blend well.
Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).
Remove from heat and stir in peanut butter and vanilla.
Press mixture into a flat container that gives the desired height for your fudge.
I use a fairly small container so that when I slice the fudge, pieces will be square.
Chill until firm, then cut into 16 pieces.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/17942/low-carb-chocolate-peanut-butter-fudge-xylitol"},{"id":"17934","title":"Peanut Brittle","ingredients":"syrups, corn, light
sugars, granulated
salt, table
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt
leavening agents, baking soda","directions":"Cover a large cookie sheet in foil and grease the foil.
Set aside.
Measure out peanuts, butter and baking soda.
Makes the next steps easier.
In a large saucepan, bring corn syrup, sugar, salt and water to a boil.
Stir continuously until mixture is at 290 degrees degrees (a candy thermometer is your best friend here!)
Add in peanuts.
Keep stirring until the thermometer reads 300 degrees .
Remove from heat.
Immediately stir in your previously measured butter and baking soda to the saucepan.
Pour at once to foiled and greased cookie sheet.
Spread by either tilting sheet or using two forks.
Let cool, remove foil from cookie sheet then break into candy pieces.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/17934/peanut-brittle"},{"id":"17926","title":"Pie Crumb","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Heat the oven to 350F.
Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on low speed until well mixed.
Add the butter and water and paddle on low speed until the mixture starts to come together in small clusters.
Spread the clusters on a parchment- or Silpat-lined sheet pan.
Bake for 25 minutes, breaking them up occasionally.
The crumbs should be golden brown and still slightly moist to the touch at that point; they will dry and harden as they cool.
Let the crumbs cool completely before using in a recipe or eating.
Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.
Pie crumbs are used in the Apple Pie Layer Cake (page 157).","url":"https://recipe.bluelayer.org/recipe/17926/pie-crumb"},{"id":"17915","title":"Spiced Pumpkin Fudge","ingredients":"butter, salted
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
pumpkin, raw
pumpkin, raw
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
vanilla extract","directions":"In medium saucepan, mix together first five ingredients.
Cook over medium heat until mixture has risen high in the pan and then come down, about 8 minutes.
Drop a little bit of the mixture into a small saucer of cold water.
If it forms a ball, it is ready for the next step.
Or, use a candy thermometer to check mixture for doneness; the thermometer should read 232 degrees.
Remove pan from heat.
Add marshmallow cream and baking chips, stirring until melted and smooth.
Stir in nuts and vanilla.
Pour into greased 8-by-8 inch glass or metal pan.
Cool on counter for about 30 minutes, then cut into bite-size pieces and serve.
Store any extra, covered, in cool, dry place.","url":"https://recipe.bluelayer.org/recipe/17915/spiced-pumpkin-fudge"},{"id":"17903","title":"Chocolate Macadamia Nuts","ingredients":"nuts, macadamia nuts, raw
syrups, corn, light
pascha, organic bitter-sweet dark chocolate chips,
sugars, powdered
cocoa, dry powder, unsweetened","directions":"Preheat the oven to 350 degrees F.
Place the nuts in a large mixing bowl.
Add the corn syrup and stir until evenly coated.
Place the nuts on a baking sheet and roast in the oven for 15 to 20 minutes.
Remove from the oven.
Using a wooden spoon, transfer the nuts onto a parchment paper-covered baking sheet pan.
Do not touch them, as they are extremely hot.
Let them cool at room temperature, or if possible, place them in the freezer because the cold nuts will help the chocolate to temper.
When completely cooled, break apart any nut clusters that may have formed.
Place the cooled nuts in the coating pan or in a large mixing bowl.
Slowly add one third of the bittersweet chocolate, one ladleful at a time.
If you are using the mixing bowl, fold the nuts until they are thoroughly coated and the chocolate has set.
If you do not fold immediately, the chocolate will set and the nuts will stick together.
Add another third of the chocolate and fold thoroughly until set.
Add the remaining third and fold thoroughly being sure all the nuts are well coated.
Separate any clusters of nuts that may have formed.
If you serve the nuts as they are, let the chocolate set completely.
If you decide to move on to the next step, do not wait for the chocolate to set completely.
Add the powdered sugar or cocoa powder and stir until all of the nuts are well coated.
If you'd like to coat half of the nuts in powdered sugar and the other half in cocoa powder, start with the powdered sugar.
Before serving, place the nuts in a sieve to remove any excess sugar or cocoa powder.
The nuts will keep at room temperature in an airtight container for up to 2 weeks.
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate).
There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted.
Be very careful not to overheat it.
(The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip.
It will retain its shape even when mostly melted.
White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.)
Any remaining lumps will melt in the chocolate's residual heat.
Use an immersion blender or whisk to break up the lumps.
Usually, chocolate begins to set, or crystallize, along the side of the bowl.
As it sets, mix those crystals into the melted chocolate to temper it.
A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding.
In this method, add small pieces of unmelted chocolate to melted chocolate.
The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount.
It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering.
Two thirds of the melted chocolate is poured onto a marble or another cold work surface.
The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set.
This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature.
If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached.
This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife.
If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.","url":"https://recipe.bluelayer.org/recipe/17903/chocolate-macadamia-nuts"},{"id":"17889","title":"Fluffy Milk Doughnuts","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Let the bread machine knead and do the first rising for 40 minutes.
Break the dough into 10 pieces.
(One should weigh just under 50 g) Next make them into round balls and let them sit for 15 minutes.
With the palms of your hands, punch the dough lightly and then with a rolling pin, roll them out till they are about 7-8cm wide.
Using a 2cm round mold, cut out the center.
(I used a 10mm metal cap to cut them out)
Let them rise a second time for 20 minutes.
After 15 minutes has passed, take them out to let the surface dry out slightly.
Heat up the oil to 350F (180C).
Combine all the ingredients for the glaze in a bowl and mix them well.
Fry each side for 2 minutes at 350F (180C).
Fry the side that is going to be the top first.
Once they have been fried, and ideally while they are still hot, coat them with the glaze.
Just do the topside because if you do both, then it will become sticky.
(Yikes!)
Transfer them to a baking tray to cool.
While they are cooling, the glaze will harden.
They're also good if you use granulated sugar If you chose this route, also be sure to coat them while they're still hot.
(I used finely powdered confectioners sugar.)
Don't forget to fry the centers that you cut out of the dough to make the holes.
About 2 minutes before it's done kneading the dough, you can add citrus peel zest to the mixture and it's delicious!
Add as much as you want but, I recommend about 60-70 g. If you do, it will make about 11 doughnuts.","url":"https://recipe.bluelayer.org/recipe/17889/fluffy-milk-doughnuts"},{"id":"17888","title":"Outrageously good chicken potpie","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
onions, raw
soup, chicken broth or bouillon, dry
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
shortening, vegetable, household, composite
cheese, cheddar","directions":"In a large sucepan melt butter and stir in flour,cook until smooth and bubbly.
Gradually add milk/broth stirring constantly until it boils and thickens.
Remove from heat, stir in salt, pepper, onion, poultry seasoning, chicken, veggies and some of the cheese.
Place bottom pie crust into glass pie pan and press into place
Pour filling mixture into bottom crust and sprinkle with remaining cheese.
Cover with top crust and crimp sides well.
Make sure to cut several slits in top crust before baking
Place into a preheated 400 deg oven and bake for 35-40 minutes or until top is golden brown
Let stand and cool 10-15 minutes before serving to let it firm up","url":"https://recipe.bluelayer.org/recipe/17888/outrageously-good-chicken-potpie"},{"id":"17876","title":"Cashew Crunch Brittle","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
nuts, cashew nuts, raw","directions":"Line sheet pan with waxed paper.
Put in sauce pan butter, sugar and corn syrup, bring mixture to a boil while constantly stirring until mixture is a light golden brown.
Add the cashews and stir to coat.
Immediately pour nut mixture into pan.
Chill until set and turn over onto a sheet of waxed paper.
Remove waxed paper from back of candy.
Break into serving size pieces.","url":"https://recipe.bluelayer.org/recipe/17876/cashew-crunch-brittle"},{"id":"17866","title":"Baklava","ingredients":"sugars, granulated
water, bottled, generic
lemon juice, raw
honey
spices, cinnamon, ground
nuts, walnuts, english
sugars, granulated
spices, cinnamon, ground
phyllo dough
butter, without salt","directions":"To prepare the syrup: Place the sugar and water in a small saucepan and cook over high heat until the mixture begins to boil.
Reduce to medium-low heat and simmer for 15 minutes.
Add the lemon juice, honey, and cinnamon and cook, stirring occasionally, for 5 minutes.
Remove from the heat and cool completely.
To prepare the baklava: Preheat the oven to 375F.
Combine the walnuts, sugar, and cinnamon in a bowl.
Unroll the phyllo dough, place on a flat surface, and immediately cover with barely damp paper towels.
(Make sure to cover the phyllo every time you take a sheet or it will dry out.)
Cut the stack of phyllo sheets into a 9 by 13-inch rectangle, discarding the excess.
Lay one sheet of phyllo in the bottom of a 9 by 13-inch baking pan and brush the entire surface with some of the butter.
Top with another sheet of phyllo and brush with butter.
Continue the process until you have a layer of 4 phyllo sheets.
Sprinkle with 1/2 cup of the nut mixture and continue layering, alternating layers of 2 sheets of buttered phyllo with 1/2 cup of nuts.
Top with 4 sheets of buttered phyllo, making sure the top phyllo sheet is generously buttered.
With a serrated knife, cut the stacks into 48 squares and bake for 30 to 35 minutes, until golden brown.
(The baklava must be cut before baking.
Once the phyllo dough is cooked it gets crispy and will crumble apart when you try to cut it.)
Pour the cooled syrup over the hot baklava and allow to cool completely.
Arrange the baklava on a serving plate and serve at room temperature.
Nuts can be expensive, but there are ways to make it a little easier on your wallet.
Chopped walnuts usually come in 1/2 cup packages so you would need 6 packages for this recipe.
You can buy a large bag of walnut pieces and chop them with a knife or in the blender for about half the cost.","url":"https://recipe.bluelayer.org/recipe/17866/baklava"},{"id":"17865","title":"Favorite Brine for Pork/cider Maple","ingredients":"water, bottled, generic
salt, table
apples, raw, with skin
syrup, maple, canadian
sugars, brown
corn, sweet, white, raw","directions":"Stir the hot water and salt together until the salt is dissolved.
Add the apple cider, syrup, sugar and pepper.
Cool to below 45 degrees F. in the refrigerator.
Trim any excess external fat from the meat.
Submerge the pork in the brine in a large bowl or small crock; make sure the meat stays under the surface during curing by using a heavy plate to weight it down.
Refrigerate the pork in the cure.
The chops should take 4-6 hours in the brine; the tenderloin, 6-8 hours; and the loin, 1-2 days.
(Bone-in pork can take a day longer in the brine because of the bone, which gives it a larger diameter.)
If marinating for a day or longer, stir the brine daily and turn the pork occasionally.
To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it.
If the meat is sufficiently flavorful, remove it from the brine, let it come to room temperature and grill.
If not, leave it in the brine and test again later.
I usually do a 4-6 lb pork loin and marinate 24 hours.
I have cooked in oven, indirect heat on grill and rotisserie.
They have all turned out fabulous!
This makes a VERY moist piece of meat when brined this way.","url":"https://recipe.bluelayer.org/recipe/17865/favorite-brine-for-pork-cider-maple"},{"id":"17851","title":"Easter White Cheese, Farmers Cheese","ingredients":"cheese, cottage, creamed, large or small curd
cheese, parmesan, hard
cream, sour, cultured","directions":"Make a cheesecloth bag that's 4 layers thick, and about 12\" long by 6 1/2 \" wide.
The bottom 8\" or so should taper to a point.
Place the cottage cheese into a colander, over a bowl, cover with plastic wrap, and place a weight on top.
Let it drain for 2 - 3 hours.
Using an electric mixer, mix all the ingredients until they're well blended.
Place the cheesecloth bag in a large bowl, with the seems facing out.
Pack the mixture in the bag, to about 4\" from the top of the cheesecloth.
Twist the top, and tie it being careful not to get it so tight that you're forcing the cheese out of the pores of the bag.
Cover a sheet pan with plastic, then place the filled cheese bag on top.
Place the bag so that the seem is in the center of the back, and front, it should almost look like a heart.
One end of this sheet pan should be elevated to permit the cheese to drain.
You can use either a bowl , or 2 coffee cups to do this.
Place a bowl underneath the bottom of the cheese, to catch the liquid that will drain out.
Cover the cheese with another piece of plastic wrap, and set another sheet pan on top.
Carefully place a weight on top of the top pan.
But, be careful because the cheese is real soft and the top pan will want to slide off once the weight is on it.
Store in a cool place, or in your refrigerator for 3 days, being sure to check it so that the weight doesn't fall off.
My Mom used to let this rest in the basement, because it was nice and cool, and she used a Belgian Brick that we would have to check now and then to insure that it didn't fall off.
When the cheese has dried out, cut off the cheesecloth bag with scissors, carefully so as not to break up the cheese.
The cheese should be real firm to the touch.
Place it flat on a platter, and store in your refrigerator until Easter morning.
If you haven't gotten enough moisture out of the cheese, you will have a cheese that won't stay together.
You can start this process a full week before Easter.","url":"https://recipe.bluelayer.org/recipe/17851/easter-white-cheese-farmers-cheese"},{"id":"17832","title":"Honey-Nut Brittle Recipe","ingredients":"honey
nuts, almonds
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
salt, table","directions":"Line a baking sheet with parchment paper and spray both the pan and the paper with cooking spray; set aside.
Heat honey in a medium saucepan over medium heat until a candy thermometer reads 240 degrees F, about 10 minutes.
Add remaining ingredients and cook until the thermometer reaches 305 degrees F, about 20 minutes more.
Remove from heat, pour onto the lined baking sheet, and let cool to room temperature.
Place in the refrigerator until hard, about 10 minutes more.
Break into bite-size pieces and keep refrigerated until ready to serve.","url":"https://recipe.bluelayer.org/recipe/17832/honey-nut-brittle-recipe"},{"id":"17818","title":"Peach Pie Smoothie","ingredients":"peaches, yellow, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
honey
spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
vanilla extract","directions":"Combine all ingredients in a blender.
Blend on high until smooth and frothy.","url":"https://recipe.bluelayer.org/recipe/17818/peach-pie-smoothie"},{"id":"17816","title":"Raspberrry and Chocolate Pie","ingredients":"cookies, vanilla wafers, lower fat
nuts, pecans
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cheese, parmesan, hard
sugars, powdered
vanilla extract
cream, fluid, heavy whipping
raspberries, raw
jams and preserves, apricot","directions":"Crust: Combine all ingredients except chocolate chips.
Mix until blended.
Pat mixture on the bottom and sides of a buttered 9 inch pie pan.
Bake at 350F (180C) for about 8 minutes.
Sprinkle the chocolate chips on top and return to oven for 1 minute to melt chocolate.
Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer.
Set aside to cool.
Beat together the cream cheese, sugar and vanilla until light and fluffy.
In a separate bowl, beat the cream until it is stiff.
On the lowest speed, beat the whipped cream into the cream cheese mixture until blended.
Pour into prepared crust.
Stir together the raspberries and melted jam until fruit is evenly coated.
Gently spread raspberries over cream mixture.
Refrigerate.","url":"https://recipe.bluelayer.org/recipe/17816/raspberrry-and-chocolate-pie"},{"id":"17807","title":"Honey Smacks Brittle","ingredients":"sugars, brown
syrups, corn, light
butter, without salt
honey
oil, corn, peanut, and olive","directions":"Lightly coat a 15 x 10 x 1-inch nonstick baking pan with nonstick cooking spray.
Set aside.
Combine sugar, corn syrup, and butter in a medium heavy-bottomed saucepan over moderate heat.
Bring to a boil, stirring constantly.
Immediately remove from heat and quickly stir in the Honey Smacks and nuts and immediately pour the mixture onto the prepared baking pan.
You must work quickly, as the mixture will harden.
After about 30 seconds, using rubber gloves, take hold of the edge of the candy and, lifting it slightly from the pan, pull it as thin as possible.
Brake the candy into irregular pieces.
Store tightly covered.
Makes 1 dozen pieces.","url":"https://recipe.bluelayer.org/recipe/17807/honey-smacks-brittle"},{"id":"17802","title":"Tangy Sweet Roasted Carrots","ingredients":"carrots, raw
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne
salt, table
spices, pepper, black
sugars, brown
oil, olive, salad or cooking","directions":"Preparation: Preheat oven to 375F.
Prepare baking sheet or shallow pan by lining with foil and parchment (to avoid heavy scrubbing of pan afterward.)
Place carrots in medium-large bowl.
Mix spices into a small bowl, and mix together.
Place sugar into a medium bowl.
Break up large clumps of sugar with back of spoon.
Mix spices and sugar together until well-mixed and few, if any, lumps.
Mix olive oil into spice/sugar mixture to make a loose paste or slurry.
Add slurry to carrots and mix/toss until all pieces are well coated.
Spread carrots onto prepared baking pan.
Bake at least 30 minutes, until tender and some edges are browning.
The time will be dependent on the thickness and overall size of carrot pieces.
Additional notes: When I anticipate being pressed for time, I will follow the recipe up through the point where the spice mixture is tossed with the carrots.
After that, I will put the bowl (or zip bag or other container) of carrots into the refrigerator for up to a day or so before roasting.
Allow some extra time for the roasting (just another 5 minutes or so) if you start with cold carrots.
I have mixed this up in the evening, put it in the refrigerator, come home from work, turned the oven on, and then finished the recipe so it is cooking while I change clothes, set the table, get the rest of dinner ready.
So, while the cooking time isn't short, it is an easy recipe.","url":"https://recipe.bluelayer.org/recipe/17802/tangy-sweet-roasted-carrots"},{"id":"17801","title":"Mimi's Maine Apple Pie","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
apples, raw, with skin
butter, without salt","directions":"Peel and slice the apples.
Combine the sugar, flour, cinnamon, nutmeg, and salt.
Mix lightly through the apples.
Heap into a pastry-lined 9\" pie plate.
Dot with butter.
Adjust top crust and flute the edges; cut vents.
Bake in a 425 degree oven 50-60 minutes or till crust is browned and apples are done.
NOTE: I put thin strips of aluminum foil around the edges of the pie before I bake it so that the edges don't burn; I take them off the last 10 minutes or so, just to make sure they are browned up.","url":"https://recipe.bluelayer.org/recipe/17801/mimis-maine-apple-pie"},{"id":"17800","title":"Blackberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
blackberries, raw","directions":"Sift together flour and salt in a mixing bowl.
Cut in shortening with a pastry blender until mixture resembles large coarse crumbs.
Sprinkle water over flour mixture, using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).
Turn out onto a lightly floured board and shape with your hands into two balls, one slightly larger than the other.
Chill dough for 1 hour, then roll out large ball to fit the bottom of a 9 or 10\" pie dish.
Now, mix sugar and all-purpose flour in a separate bowl, then add a dash of salt and stir in berries.
Pour mixture into the empty pie shell, then roll out remaining ball of dough to make top crust.
Crimp and trim edges, then slash the top crust in several places.
Bake in a preheated 375F (190C) oven for 25 to 30 minutes or until golden brown.
Makes 1 - 10\" pie.","url":"https://recipe.bluelayer.org/recipe/17800/blackberry-pie"},{"id":"17797","title":"Calgary Sunset","ingredients":"mango nectar, canned
mango nectar, canned
nuts, almonds
syrup, maple, canadian
lime juice, raw
lemonade, frozen concentrate, white, prepared with water","directions":"Place some cubed mango pieces in serving glasses.
Stir together almond syrup, rose syrup and mango juice in a bowl.
Add a dash of sour lime juice.
Mix well.
Pour into the glasses.
Top with lemonade and serve chilled.","url":"https://recipe.bluelayer.org/recipe/17797/calgary-sunset"},{"id":"17795","title":"Pumpkin Apple Butter","ingredients":"pumpkin, raw
apples, raw, with skin
sugars, brown
apple juice, canned or bottled, unsweetened, without added ascorbic acid
pumpkin, raw","directions":"Makes 3 cups .
Combine pumpkin, apple, sugar, apple juice, pumpkin pie spice in a medium sauce pan.
Bring to a boil, reduce heat to low.
Cook, stirring occasionally, for 1 1/2 hours.
Store in the refrigerator for up to 2 months.
It also cans well.","url":"https://recipe.bluelayer.org/recipe/17795/pumpkin-apple-butter"},{"id":"17778","title":"Blueberry Carrot Dog Treats","ingredients":"carrots, raw
oats
blueberries, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, rosemary, dried
spices, parsley, dried
oil, olive, salad or cooking
water, bottled, generic","directions":"Peel and cut the carrots into thumb-sized pieces.
Steam until tender.
Preheat oven to 350 degrees F.
Combine the steamed carrots with the rest of the ingredients in a food processor or blender.
Puree.
Line two 9x13\" pans with nonstick foil or parchment paper.
Divide the puree between the pans and spread evenly.
Bake at 350 for 30-35 minutes, or until cakes can easily lift off the foil or paper (the bottoms will be golden brown).
Allow to cool and cut into small pieces using a knife or pizza cutter.
For a medium sized dog, aim for pea-sized pieces.
These treats may be frozen and thawed as needed.","url":"https://recipe.bluelayer.org/recipe/17778/blueberry-carrot-dog-treats"},{"id":"17774","title":"Almost-Famous Rosemary Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, rosemary, dried
salt, table
salt, table","directions":"Stir the yeast, sugar and 1/4 cup warm water in a large bowl (or in the bowl of a stand mixer).
Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 cup warm water; stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes.
(Or knead with the dough hook on medium-high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes.)
Brush a large bowl with olive oil.
Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil.
Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces.
Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle.
Fold in the sides to make a free-form square.
Use a spatula to turn the dough over, then tuck the corners under to form a ball.
Place seam-side down on a prepared baking sheet.
Repeat with the remaining dough, putting 2 balls on each baking sheet.
Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1/2 tablespoon rosemary.
Continue baking until golden brown, about 10 more minutes.
Transfer to a rack to cool.
Serve with olive oil seasoned with pepper.
Photograph by Lisa Shin","url":"https://recipe.bluelayer.org/recipe/17774/almost-famous-rosemary-bread"},{"id":"17773","title":"Dill Biscuits with Honey Butter","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
dill weed, fresh
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
honey
salt, table","directions":"Preheat the oven to 425 degrees F. Pulse the flour, baking powder, baking soda and fine salt in a food processor.
Add the butter and pulse into pea-size pieces.
Add the dill, then slowly pulse in the buttermilk until the dough just comes together.
Transfer to a floured surface and knead three to five times.
Shape into a disk.
Roll out the dough to about 1/2 inch thick.
Cut into rounds with a 2 1/2-inch round cutter or a glass.
Reroll any scraps.
Place on a baking sheet, brush with buttermilk and bake until golden, 10 to 12 minutes.
Meanwhile, make the honey butter: Mix the butter, honey and sea salt in a bowl until smooth.
Serve with the warm biscuits.
Photograph by Roland Bello","url":"https://recipe.bluelayer.org/recipe/17773/dill-biscuits-with-honey-butter"},{"id":"17751","title":"Peanut Butter Oatmeal Protein Bars","ingredients":"oats
beverages, protein powder whey based
raisins, seeded
wheat flour, white, all-purpose, unenriched
peanut butter, smooth style, without salt
honey
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)","directions":"Mix all dry ingredients together in a small mixing bowl.
Add all wet ingredients together in a medium-sized microwave-safe bowl.
Microwave for 30-60seconds.
Mix the dry ingredients into the wet ingredients.
Form a ball with the mixture.
Spread out into a lined (I used wax paper) 9\"x9\" baking dish.
Refrigerate for 2-3 hours until firm.
Remove with the lining to a cutting board and cut into 10 pieces.
Wrap in plastic wrap and store in the fridge for 2 weeks or up to 2-3 months in the freezer.","url":"https://recipe.bluelayer.org/recipe/17751/peanut-butter-oatmeal-protein-bars"},{"id":"17746","title":"Strawberry Chocolate Rice Krispies Squares","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt
candies, marshmallows
strawberries, raw
strawberries, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Measure out all of the cereal first, having it ready in a large bowl for later mixing.
Melt butter in a large pot over lowest heat.
Add strawberries, mashing with fork, until blended.
Add marshmallows and stir until completely melted.
Add Jell-o powder and stir until completely mixed.
Remove from heat.
Working quickly, add Rice Krispies cereal to pot, and stir until the cereal is well coated.
Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
Using a fine grater, grate white chocolate over top.
Place in refrigerator for at least 1 hour.
When the treats are cooled, cut into squares.
Serve, and enjoy!","url":"https://recipe.bluelayer.org/recipe/17746/strawberry-chocolate-rice-krispies-squares"},{"id":"17744","title":"Individual Rice Krispie Treat (Microwave)","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
candies, marshmallows
butter, without salt","directions":"Put the marshmallows and the butter in a medium bowl, and microwave it for about 20 seconds on HIGH.
The marshmallows will puff a lot.
Take the bowl out of the microwave, and stir in the cereal, making sure it is all coated in marshmallow.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/17744/individual-rice-krispie-treat-microwave"},{"id":"17743","title":"Moo Dang","ingredients":"sugars, granulated
soy sauce made from soy (tamari)
salt, table
pork, fresh, loin, tenderloin, separable lean only, raw
wei-chuan, five spice powder,","directions":"Cut the pork with the grain into long pieces, 2 inches x 2 inches cross-sectional and any length you like.
Marinade with the rest of the ingredients for at least half an hour or overnight.
Heat the oven to 350 and bake for an hour on a tray, cast iron pan or piece of aluminum foil.
When done, the pork should be reddish, firm and dry but not burned.","url":"https://recipe.bluelayer.org/recipe/17743/moo-dang"},{"id":"17735","title":"Quick & Easy Gluten Free Apple Crisp","ingredients":"apples, raw, with skin
sugars, granulated
water, bottled, generic
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
nuts, almonds
oats
sugars, brown
spices, cinnamon, ground
butter, without salt","directions":"Preheat the oven to 350.
Coat a pie dish with cooking spray.
In a large bowl, toss together the apples, sugar, water, cornstarch, 1 teaspoons cinnamon, and nutmeg until well combined.
Set aside.
Make the oatmeal topping: In a bowl, gently combine: almond flour, oats, brown sugar, 1 teaspoons cinnamon, and butter until crumbly.
Place the apple mixture in the dish.
Sprinkle the topping evenly over the apples and bake for 25 to 30 minutes, until the apples are cooked through, the juices are bubbling, and the topping is browned.
Serve, hot, warm, or at room temperature.","url":"https://recipe.bluelayer.org/recipe/17735/quick-easy-gluten-free-apple-crisp"},{"id":"17728","title":"Sensibly Delicious Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,
nuts, pecans
vanilla extract","directions":"Line 8-inch-square baking pan with foil.
Combine Splenda Sugar Blend for Baking, evaporated milk, butter and salt in medium, heavy-duty saucepan.
Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 4 to 5 minutes.
Remove from heat.
Stir in marshmallows, chips, nuts and vanilla extract.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan; refrigerate for 2 hours or until firm.
Lift from pan; remove foil.
Cut into 25 pieces.
FOR MILK CHOCOLATE FUDGE:.
Substitute 1 3/4 cups (11.5-ounce package) Milk Chocolate chips for Semi-Sweet Chocolate Morsels.
FOR BUTTERSCOTCH FUDGE:.
Substitute 1 2/3 cups (11-ounce package) Butterscotch Flavored chips for Semi-Sweet Chocolate chips.
FOR PEANUTTY CHOCOLATE FUDGE:.
Substitute 1 2/3 cups (11-ounce package) Peanut Butter & Milk Chocolate chips for Semi-Sweet Chocolate chips and 1/2 cup chopped peanuts for pecans or walnuts.","url":"https://recipe.bluelayer.org/recipe/17728/sensibly-delicious-fudge"},{"id":"17727","title":"Quick pastry adapted from the Settlement Cookbook third edition 1954 with Passover adaptations","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
alcoholic beverage, distilled, vodka, 80 proof
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Melt shortening
Add water to the shortening
Combine the flour, baking powder and salt
Add water and shortening to the dry ingredients, mix well, until dough is smooth.
Chill the dough
Preheat oven to 450 Fahrenheit
Lightly dust a pastry board with flour or matzah meal or roll dough between to sheets of wax paper or floured plastic wrap.
Flatten the dough lightly.
Roll it to 1/8 - 1/4 inch thick from center to edges with a lightly floured rolling pin using short stokes to make 1 round or several smaller rounds to make tartlets.
Turn the dough often in a circular motion to keep it round.
Do not turn it over but Lift from board occasionally.
If the round splits at the edges, press together.
Sprinkle board w with flour as needed.
Roll into pie plate, cut small rounds and press into muffin pan to pre bake or fill and fold & press edges together for tarts.","url":"https://recipe.bluelayer.org/recipe/17727/quick-pastry-adapted-from-the-settlement-cookbook-third-edition-1954-with-passover-adaptations"},{"id":"17726","title":"Norwegian Potato Lefse","ingredients":"potatoes, raw, skin
cream, fluid, heavy whipping
butter, without salt
butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Peel and cook potatoes in large pot of water.
Drain and mash.
In large bowl combine 8 cups mashed potatoes, cream, butter, salt and sugar.
Cover potatoes and refrigerate overnight.
Next Morning:.
Mix flour into the mash potato mixture.
Roll the mixture into 2 - 2 1/2 inch (approx.)
balls.
Place on plate and refrigerate to keep cold.
Taking one ball out of the refrigerator at a time, roll dough on a floured board using a a rolling pin covered with cotton, until very thin (like a tortilla).
Preheat griddle, iron skillet, or Lefse pan until very hot, reduce heat slightly.
Cook each piece on the griddle until light brown.
Remove to kitchen towel, cover to keep warm.
Stack lefse on each other to keep moist.
Serve with cranberry relish, preserves, or some like it with just butter with sugar sprinkled on it.","url":"https://recipe.bluelayer.org/recipe/17726/norwegian-potato-lefse"},{"id":"17703","title":"Pumpkin Custard Pie","ingredients":"sugars, granulated
cornstarch
pumpkin, raw
soymilk, original and vanilla, unfortified
spices, cinnamon, ground
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground
salt, table","directions":"Preheat oven to 350 F.
Mix all the ingredients together.
Pour into 9 inch non-stick pan (or into premade crust if desired).
Bake until set, about 60 minutes (check with fork at 45 minutes -- ).","url":"https://recipe.bluelayer.org/recipe/17703/pumpkin-custard-pie"},{"id":"17676","title":"Kaisersemmeln (Emperor Rolls)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
beverages, ovaltine, classic malt powder
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
cornmeal, degermed, unenriched, yellow","directions":"Dissolve yeast in water.
Add sugar, malt extract and 2 cups flour.
Blend well.
Cover with a towel and let rise in a warm place for 1 hour, or until doubled in bulk.
Add milk, salt and remaining flour.
Turn onto a lightly floured surface and knead until smooth.
Place in a large buttered bowl, turning to coat.
Cover with a towel and let rise for 1 hour, or until doubled in bulk.
Punch dough down.
Break off egg-sized pieces, and shape into buns.
Take each bun and pull corners of dough upwards, twisting to form a topknot.
Place on a greased baking sheet sprinkled with cornmeal.
Cover with a towel and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 450F.
Bake rolls until light brown, about 15-20 minutes.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/17676/kaisersemmeln-emperor-rolls"},{"id":"17672","title":"Cream Cheese Pie Dough","ingredients":"water, bottled, generic
vinegar, cider
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
cheese, parmesan, hard","directions":"Combine water and vinegar in a small bowl.
Combine flour and salt in another bowl.
Using a pastry blender or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse meal, with some larger pieces remaining.
(Alternatively, pulse ingredients in a food processor.)
Add water mixture to dough in a slow, steady stream, stirring (or pulsing), until mixture just begins to hold together.
Turn out onto plastic, and wrap.
Press dough into a disk using a rolling pin.
Refrigerate until firm, 1 hour or up to 1 day.
(Dough can be frozen up to 3 months; thaw in the refrigerator before using.)","url":"https://recipe.bluelayer.org/recipe/17672/cream-cheese-pie-dough"},{"id":"17667","title":"Ethiopian Flat Bread (Injera)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"Mix all ingredients in a large bowl.
Cover and let set an hour or longer until batter rises and becomes stretchy.
The batter can sit for as long as 3-6 hours if you need it to.
When you are ready, stir batter if liquid has settled on the bottom.
In blender, whip 2 c.
of batter at a time, thinning it with 1/2-3/4 c.
water.
Batter will be quite thin.
Heat a 10-inch or 12-inch non-stick frying pan over medium to medium-high heat.
Pour batter into heated pan (1/2 c. if using a 12-inch pan; 1/3 c. if using a 10-inch pan) and quickly swirl pan to spread batter as thin as possible.
Batter should be no thicker than 1/8 inch.
Do NOT turn.
Injera is cooked through when bubbles appear all over the top.
Lay each Injera on a towel for a minute or two then stack in a covered dish to keep warm.
(VERY important to rest on towel before stacking!)
For those not familiar with Injera, serve it as the\"utensil\" when serving thick stews.
Use pieces of injera to scoop or pick up bites of stew-- no double-dipping-- eat your\"utensil\" each time.","url":"https://recipe.bluelayer.org/recipe/17667/ethiopian-flat-bread-injera"},{"id":"17664","title":"Vickys Water Biscuits / Savoury Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic
salt, table","directions":"Preheat the oven to gas 4 / 180C / 350F and line 2 baking sheets with parchment paper
Put the flour, baking powder, butter and the 1/2 tsp salt in a bowl and cut the butter in until the mixture resembles crumbs
Add 4 tbsp of the water and knead the dough together with cold hands.
Add the last tbsp of water if required and if anymore is needed add a tsp but you want the dough to be soft, not sticky
Divide the dough in half and roll out both pieces on top of the parchment paper from the baking sheets.
This makes lifting it easier.
The 2 dough rectangles should measure around 25cm x 15cm each and should be very thin
Brush the dough with water and sprinkle a 1/2 tsp salt over each.
Prick all over with a fork
Instead of the salt topping you could use fennel seeds, sesame seeds, poppy seeds, onion powder, finely shredded cheese or nutritional yeast flakes etc
Using a knife or pizza cutter, cut each rectangle into 8 smaller ones and spread out a little on the trays
Bake for 10 - 15 minutes until dry but still pale/very lightly golden.
They'll harden as they cool on a wire rack
Store in an airtight container and they'll keep well for up to 3 days","url":"https://recipe.bluelayer.org/recipe/17664/vickys-water-biscuits-savoury-crackers"},{"id":"17659","title":"Scottish Shortbread","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Preheat oven to 350 degrees F.
Mix all ingredients together until just blended.
Line a 9\" X 9\" baking pan with foil.
Spray lightly with non-stick spray.
Press dough into pan.
Poke with a fork or drag fork across the top to make a pattern.
Bake for 35-40 minutes.
Remove BEFORE cookie gets browned.
It will continue to cook a bit after removal.
Carefully remove from the pan by lifting the foil right out of the pan.
On a flat surface, cut the cookie into small bites sized pieces while it is still hot.
If you wait too long, the cookie will only crumble.","url":"https://recipe.bluelayer.org/recipe/17659/scottish-shortbread"},{"id":"17658","title":"My Special Crispy Baked Fish","ingredients":"sauce, fish, ready-to-serve
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
delallo, italian seasoned breadcrumbs,
cheese, parmesan, hard
dill weed, fresh
spices, pepper, black
butter, without salt","directions":"Rinse and pat dry fish.
Cut into 4 serving size pieces if needed.
Measure thickness of each piece.
This will determine cooking time.
Create an assembly-type line with milk in one dish, flour in another.
In the last dish, combine bread crumbs, parmesan, dill, and black pepper.
Add melted butter, stir until forms small crumbs.
Dip fish in milk (this helps the flour stick to fish).
Then dip in flour.
Dip again in milk.
Then dip into bread crumb mixture.
Press crumbs into fish if not sticking.
Place fish on GREASED baking sheet.
Bake uncovered at 450 degrees for 5 minutes per 1/2 inch thickness of fish.
If the thickest part of fish is 1 inch thick, bake for 10 minutes.
Check doneness by inserting fork and if fish flakes easily.
I place rings of onion and lemon juice on bottom and top of fish while baking for extra flavor.","url":"https://recipe.bluelayer.org/recipe/17658/my-special-crispy-baked-fish"},{"id":"17654","title":"Carrot Bread (Yeast) from Martha Stewart","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
carrots, raw
currants, zante, dried
nuts, walnuts, english
spices, cumin seed","directions":"1.In a medium bowl, stir together flour, salt, and yeast; add carrot juice.
Using a wooden spoon or your hands, mix until a wet, sticky dough is formed, about 30 seconds.
If it's not really sticky to the touch, add another tablespoon or two of water.
Add currants and walnuts and mix until incorporated.
Cover bowl and let stand until surface is dotted with bubbles and dough is more than doubled in size, 12 to 18 hours.
2.Generously dust work surface with flour.
Using a bowl scraper or rubber spatula, scrape dough out of bowl in one piece.
Using floured hands or a bowl scraper, lift edges of dough in toward center.
Tuck in edges of dough to make a round.
3.Place a clean kitchen towel on work surface.
Generously dust towel with flour and sprinkle with cumin seeds.
Gently place dough on towel, seam side-down.
If dough is tacky, dust top lightly with flour.
Fold the ends of the towel loosely over dough to cover and place in a warm, draft-free spot to rise for 1 to 2 hours.
Dough is ready when it is almost doubled in size and holds an impression when gently poked with a finger.
If it springs back, let rise 15 minutes more.
4.Meanwhile, one half hour before the end of the second rise, preheat oven to 450 degrees with a rack set in bottom third of oven.
Place a covered 4 1/2-to-5 1/2-quart cast-iron, high-quality all-ceramic, or enameled cast-iron (with plastic handle removed and screw hole plugged with aluminum foil) in the center of rack.
5.Using pot holders, very carefully remove preheated pot from oven and uncover.
Unfold towel and quickly but gently invert dough into pot, seam side-up.
Cover pot, return to oven, and bake for 25 minutes.
6.Uncover and continue baking until bread is a deep chestnut color, 15 to 20 minutes more.
Using a heatproof spatula or pot holders, carefully lift bread out of pot and place it on a rack; let cool completely.","url":"https://recipe.bluelayer.org/recipe/17654/carrot-bread-yeast-from-martha-stewart"},{"id":"17650","title":"AMIEs FRIED CHICKEN","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
bread crumbs, dry, grated, plain
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"Soak chicken in carnation evaporated milk.
Measure bread crumbs, salt, pepper and ajinomoto in a plastic bag.
Put in 3-4 pieces chicken at a time and shake.
Deep fat fry.
Arrange in a platter.
Serve hot!","url":"https://recipe.bluelayer.org/recipe/17650/amies-fried-chicken"},{"id":"17642","title":"Bread Machine Whole Wheat Rolls","ingredients":"water, bottled, generic
oil, olive, salad or cooking
honey
molasses
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"Place the ingredients into the bread baking pan as recommended by your bread machine's manual.
Use the DOUGH cycle setting.
To hand shape the roll, once the dough cycle is complete remove the dough to a lightly floured cutting board.
Divide the dough into 12 equal pieces and shape into balls.
Place the rolls into greased muffin tins, brush lightly with melted butter or butter substitute.
Cover with a piece of wax paper and a clean cloth and let rise in a warm place for about 15-20 minutes.
Bake the rolls at 375F for 15-20 minutes.
Refrigerate leftovers.
*NOTE: Here's a trick to measure the honey and molasses easily.
By measuring the oil first, the oil coats the measuring utensil.
Then when you measure out the honey and molasses the two ingredients slide off easily into the bread machine pan.","url":"https://recipe.bluelayer.org/recipe/17642/bread-machine-whole-wheat-rolls"},{"id":"17637","title":"Salted Peanut Bars Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
sugars, brown","directions":"Mix as for pie crust and press in 12 x 15 pan.
Bake at 375 degrees for 10 min.
Remove from oven and immediately spread filling on.","url":"https://recipe.bluelayer.org/recipe/17637/salted-peanut-bars-recipe"},{"id":"17635","title":"Clodhoppers","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
nuts, cashew nuts, raw
butter, without salt","directions":"Put the wafers in butter to melt wafers in microwave 1 minute or until melted.
Mix the nuts and cereal into melted wafers.
Spread on waxed paper lined cookie sheet.
Let cool in the refrigerator.
Lift waxed paper and break the mixture into pieces.
I often use peanuts instead of cashews.","url":"https://recipe.bluelayer.org/recipe/17635/clodhoppers"},{"id":"17634","title":"Fall Crack","ingredients":"snacks, popcorn, air-popped (unsalted)
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive
corn, sweet, white, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Start melting candy coating using a double boiler.
Pop popcorn.
Place all dry ingredients in a very large bowl.
Once coating is completely melted, pour over dry ingredients and mix throughly.
Try to be easy so that you don't crumble up the cereal and popcorn.
Spread out on wax paper to cool.
Once completely hardened, break into small pieces.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/17634/fall-crack"},{"id":"17631","title":"Chocolate Almond Croissants","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
butter, without salt
butter, without salt
nuts, almonds
mini semi-sweet chocolate baking chips,","directions":"Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil.
Remove from the heat and cool to room temperature.
While mixture is cooling, dissolve the yeast in the water and add it to the milk.
Place the liquid in a mixer and add the flour.
Using the dough hook, mix
until the dough is elastic and sticky.
you can do it by hand and knead it gently.
Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours.
Place in refrigerator and chill for 30 minutes.
While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin between 2 pieces of wax paper or saran wrap.
Roll the dough on a floured board to form a 1/4-inch thick rectangle.
Spread the butter over 2/3 of the rectangle closest to you.
Fold the unbuttered third over the center third.
Then fold the bottom 1/3 over the doubled portion.
Swing the dough around a quarter turn.
Roll it again into a 1/4-inch thick oblong.
Fold again in thirds.
Cover the dough and place in the refrigerator overnight.
When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more.
Then roll the dough to 1/4-inch thickness once more.
Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles.
Put butter in a frypan and melt, add almonds and slowly roast over med-low heat until golden brown.
Place a small amount of roasted almonds and chocolate pieces on each triangle.
Roll each triangle beginning with the wide side, then shape the rolls into crescents.
Place on baking sheets lined with parchment paper.
Leave enough room for each croissant to triple in size.
Chill for 30 minutes in the refrigerator before baking.
Preheat oven to 400F Bake for 10 minutes.
Reduce heat to 350F and continue to bake another 15 minutes.
Remove recipe croissant from the oven.
Cool and enjoy.
tips:.
Tip #1: Each time you cover recipe croissant dough, wrap securely to keep air out.
Wrapping prevents an unwanted skin from forming.
Tip #2:Cut the dough of recipe croissant with a very sharp knife or pizza cutter.
Tip #3: Resist eating your croissants when they come from the oven.
Croissants need time for the layers of dough to settle.
preparation time does not include time spent chilling overnight.","url":"https://recipe.bluelayer.org/recipe/17631/chocolate-almond-croissants"},{"id":"17630","title":"Salted Caramel Sauce","ingredients":"sugars, granulated
butter, without salt
cream, fluid, heavy whipping
salt, table","directions":"Put the sugar in a large heavy saucepan over medium heat.
Stir vigorously with a wooden spoon until the sugar melts; this will take a few minutes.
Once the sugar has all melted, start adding the butter one piece at a time.
Whisk until the butter is all melted.
Wait about 3 seconds and then add the cream slowly.
Whisk as you add until the mixture is smooth and creamy.
Add the salt and whisk again a couple times just to incorporate.
Let cool in the pan for a bit and then pour, carefully, into a mason jar to store.
It should keep for about 2 weeks in the fridge but I havent tested that since it never lasts more than 24 hours in my house.","url":"https://recipe.bluelayer.org/recipe/17630/salted-caramel-sauce"},{"id":"17614","title":"Peanut Butter Ice Cream Pie","ingredients":"ice creams, vanilla
syrup, maple, canadian
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, corn, peanut, and olive
butter, without salt","directions":"Crust: Finely chop peanuts (Food processor works best).
Mix butter with nuts.
Press mixture into pie pan until it covers entire pan and put in freezer until filling is ready.
Filling: Mix together ice cream, karo syrup and peanut butter.
I found that a Kitchen Aid Mixer or Food Processor works best to mix.
Once mixture is blended together add in peanuts and coconut.
Scoop mixture into pie crust.
It will be fairly soft and should smooth out evenly pretty easily.
Freeze until ready to serve.
I usually make this a few hours before serving, so it has a chance to freeze again (It makes serving much easier if the pie is froze).","url":"https://recipe.bluelayer.org/recipe/17614/peanut-butter-ice-cream-pie"},{"id":"17608","title":"Never Fail Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
lard
margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
water, bottled, generic","directions":"Measure & mix the first 4 ingredients.
Blend lard by \"cutting\" it into the flour mixture with a fork.
Mix until the dough has an oatmeal like quality.
Add water and mix with fork.
Form dough into a ball and divide into 3 equal pieces.
Roll out on floured surface, making sure to keep surface & rolling pin floured.
Bake according to directions for your favorite pie.","url":"https://recipe.bluelayer.org/recipe/17608/never-fail-pie-dough"},{"id":"17606","title":"Tamarind Chutney (sauce)","ingredients":"tamarinds, raw
water, bottled, generic
dates, deglet noor
sugars, granulated
salt, table
spices, cumin seed
spices, pepper, red or cayenne","directions":"Break the lump of tamarind into small pieces and boil them in 1 1/2 cups of water for 10-20 minutes until softened.
Then pour the tamarind and water through a strainer, scraping the bottom of the strainer every few seconds.
Continue until all the pulp has been extracted from the seeds and fiber.
To this juice, add all the other ingredients.
Cook over medium heat, uncovered, until most of the liquid cooks off and the chutney takes on the consistency of marmalade.
This goes wonderfully with fried spicy potato swirls!","url":"https://recipe.bluelayer.org/recipe/17606/tamarind-chutney-sauce"},{"id":"17595","title":"Chocolaty Rice Crispy Squares","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Chop up 7 oz of chocolate of your choice.
Put in a double boiler and heat until melted.
Add the rice crispy cereal and mix well to coat the rice crispies.
Add anything else you want into the mix.
Spread in a greased 9x13\" pan.
Put in the fridge to set up.
Cut and eat.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/17595/chocolaty-rice-crispy-squares"},{"id":"17594","title":"Almond Toffee","ingredients":"butter, without salt
sugars, granulated
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"In a large heavy-bottomed saucepan, combine butter, sugar and salt.
Cook over medium heat, stirring until butter is melted.
Allow to come to a boil, and cook until the mixture becomes a dark amber color and the temperature has reached 285 degrees F. Stir occasionally.
Making sure that it gets to the amber (brown paper sack) color.
While toffee is cooking, cover a large baking sheet/jelly roll pan with aluminum foil or parchment paper.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet.
Sprinkle the chocolate chips over the top, and let it sit for a minute or two to soften.
Spread the chocolate into a thin even layer once it is melted.
Sprinkle the nuts over the chocolate, and press slightly.
Putting a plastic bag over your hand will minimize the mess.
Place the toffee in the fridge to chill until set.
Break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17594/almond-toffee"},{"id":"17589","title":"Buttermilk Biscuits - Southern","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 425.
Line a baking sheet with parchment paper or a silicone mat.
Whisk the flours, baking powder, baking soda, sugar and salt in a large mixing bowl.
Drop in butter and using your fingers, toss to coat the pieces with flour and cut and rub the butter into the flour mixture until it is pebbly with different sized pieces from very small to pea-size.
Pour the buttermilk over the dry ingredients and toss gently with a fork and turn the ingredients until you have a nice soft dough.
In the bowl, give the dough 3- 4 kneads to bring the dough together.
Lightly dust a work surface with flour and turn out the dough.
Dust the top of the dough very lightly with flour and quickly pat the dough with your hands until it is about 1/2-inch high.
Use a biscuit cutter to cut as many biscuits as you can.
Re-roll remaining dough and cut more biscuits until dough is used up.
Place biscuits on baking sheet.
Bake the biscuits for 14- 18 minutes or until puffed and golden brown.","url":"https://recipe.bluelayer.org/recipe/17589/buttermilk-biscuits-southern"},{"id":"17586","title":"Hot Brie in a Sourdough Bowl","ingredients":"spices, chili powder
spices, garlic powder
mustard, prepared, yellow
sugars, granulated
wheat flours, bread, unenriched
butter, without salt
cheese, brie","directions":"Mix spices and sugar; set aside.
Cut circle in top of bread and remove bread center to make room for the Brie.
Spread butter in bread and sprinkle with half of the spice mixture.
With a knife, make 2-inch cuts around edge of bread at 1-inch intervals.
Remove rind from Brie; place in bread.
Sprinkle Brie with remaining spice mixture.
Replace top of bread.
Bake on baking sheet at 350 degrees 20-30 minutes.
To serve, remove bread top and break into bite-size pieces.
Dip bread pieces in hot Brie.","url":"https://recipe.bluelayer.org/recipe/17586/hot-brie-in-a-sourdough-bowl"},{"id":"17570","title":"Easy Lebanese Baklawa","ingredients":"phyllo dough
butter, without salt
water, bottled, generic
sugars, granulated
water, bottled, generic
lemon juice, raw
nuts, pistachio nuts, raw","directions":"In a medium saucepan, combine the water and sugar and boil over high heat for 15 minutes to form a syrup.
Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you cant find orange blossom water), and set aside to cool.
Preheat the oven to 350 degrees.
Open the package of phyllo dough.
If your phyllo dough came in a 1 lb.
box, use only half of it.
Carefully lift one sheet of the phyllo (it is paper thin and very fragile, so work quickly and carefully!)
and place it on a large, smooth baking sheet.
Using a pastry brush, brush melted butter over the sheet.
Place the next sheet of phyllo on top, and repeat with the butter.
Repeat this process until all of the sheets have been buttered and stacked.
Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares.
Carefully roll each square up into a log , and place on another baking sheet (seam side down).
Bake for 25 minutes, or until the logs start to turn a golden color.
Using a tablespoon, pour the cooled syrup onto the baklawa rolls.
Repeat if desired (for a sweeter baklawa).
Place the pistachio nuts in a resealable plastic bag.
Using a rolling pin, crush the nuts.
Place the baklawa logs onto a serving plate and top with the nuts.
Makes about 15 pieces.","url":"https://recipe.bluelayer.org/recipe/17570/easy-lebanese-baklawa"},{"id":"17562","title":"Oven Fried Green Tomatoes and Okra","ingredients":"tomatoes, red, ripe, raw, year round average
okra, raw
cornmeal, degermed, unenriched, yellow
salt, table
spices, pepper, black
oil, olive, salad or cooking","directions":"Preheat oven to 400F.
Pour about 1 Tablespoon of olive oil in the bottom of a caste iron skillet,enough to cover the bottom, may need more depending on the size of your skillet.
Place the skillet in the oven while it is preheating.
Mix the first five ingredients together and add to the skillet once the oven has preheated.
Sprinkle with a little more oil and stir to coat all pieces.
Place skillet back in the hot oven.
Allow to cook 30-40 minutes, stirring occasionally and adding oil as needed.
When the okra and tomatoes have reached your desired crispness remove from the oven and place in serving dish.
Skillet will stay hot and continue to cook if you do not remove food.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/17562/oven-fried-green-tomatoes-and-okra"},{"id":"17545","title":"Baked Pork Filet Recipe","ingredients":"oil, olive, salad or cooking
lemon juice, raw","directions":"Heat oil on flat plate & brown the fillet.
Lay out a piece of foil & brush with oil.
Arrange herbs over the center & put the fillet on top.
Sprinkle with salt & pepper.
Add in lemon juice.
Wrap the foil around the fillet & seal edges.
Place in preheated barbecue & bake for 30 min.
Upon serving, unwrap the meat & pour the juice into a serving jug, throw away foil and herbs.
Serve fillet on with snow peas and potatoes with the juices as a sauce.
A wine to go with pork fillet A slightly sweet white, with good body.
This recipe is interesting because of the way in that it is written.
I wonder what was the first language of the person who wrote it.
We'll never know!","url":"https://recipe.bluelayer.org/recipe/17545/baked-pork-filet-recipe"},{"id":"17519","title":"Chocolate Trinity Parfaits","ingredients":"candies, semisweet chocolate
cream, fluid, heavy whipping
sugars, granulated
cocoa, dry powder, unsweetened
vanilla extract","directions":"To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat.
Place the 8 ounces semisweet chocolate broken into pieces in the top half of the double boiler.
Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes.
Remove from the heat and stir until smooth.
Transfer the melted chocolate to a stainless steel bowl and set aside until needed.
Place 2 1/2 cups heavy cream and 2 tablespoons sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
Whisk on high until stiff peaks form, about 1 1/2 minutes.
Remove the bowl from the mixer.
Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated.
Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
Transfer the dark chocolate cream to a stainless steel bowl.
Tightly cover the top with film wrap and refrigerate until needed.
To prepare the cocoa cream, place 2 cups heavy cream, 1/2 cup sugar, the cocoa and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
Mix on medium until stiff peaks form, about 4 to 5 minutes.
Transfer the cocoa cream to a stainless steel bowl.
Tightly cover the top with film wrap and refrigerate until needed.
To prepare the speckled chocolate cream, place the remaining 2 cups heavy cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip.
Mix on high until stiff peaks form, about 1 1/4 minutes.
Remove the bowl from the mixer and use a rubber spatula to fold in the 4 ounces grated chocolate.
Transfer the cream to a stainless steel bowl and refrigerate for at least 30 minutes before assembling the parfaits.
To assemble the parfaits, fill a pastry bag (without a tip) with the dark chocolate cream.
Pipe an even layer of about 1/2 cup of the cream into each of the brandy snifters.
Then fill a clean pastry bag with the cocoa cream and pipe an even layer of it onto the layer of dark chocolate cream.
For the final layer of cream, fill a clean pastry bag with the speckled chocolate cream and pipe an even layer of the cream onto the cocoa cream.
Refrigerate the parfaits until just a few minutes before serving.","url":"https://recipe.bluelayer.org/recipe/17519/chocolate-trinity-parfaits"},{"id":"17499","title":"Adam's Favorite Creamy-Cheesy Cauliflower Soup","ingredients":"cauliflower, raw
soup, chicken broth or bouillon, dry
onions, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
cheese, cheddar
salt, table
spices, pepper, black
spices, nutmeg, ground","directions":"Break the cauliflower down into small flowerettes, chop some of the stems up into bite size pieces.
Set the stock on the stove to boil.
Add the chopped onions to the broth and season with salt and pepper.
Let this boil until the onions are transparent.
Add the cauliflower flowerettes and turn the heat down to a simmer.
Cover the pot and keep at a simmer.
Meanwhile, make a roux of the flour and butter over medium-low heat.
Cook this while whisking until the flour slightly changes color (whisk constantly so it doesn't burn, and make sure it doesn't burn).
Add the cream slowly, whisking in between each addition so that the lumps come out and the roux stays smooth.
This mixture should always come back to a boil once the milk has been stirred in well, if it doesn't, turn the heat up!
When all the cream has been added and the roux is thick and smooth (about the consistency of thick pudding) add it to the soup.
Stir the soup well to incorporate the cream, and keep stirring until it comes up to a boil.
Add the cheese, turn the heat down to low, cover and bring to a slow boil.
Stir frequently so it doesn't burn on the bottom.","url":"https://recipe.bluelayer.org/recipe/17499/adams-favorite-creamy-cheesy-cauliflower-soup"},{"id":"17494","title":"Cumin-Roasted Potatoes","ingredients":"spices, cumin seed
oil, olive, salad or cooking
salt, table
spices, paprika
potatoes, raw, skin","directions":"Preheat oven to 450F.
Stir whole cumin seeds in heavy small skillet over medium heat just until fragrant, about 45 seconds.
Transfer cumin seeds to 13x9x2-inch baking pan.
Add olive oil, salt and paprika and whisk to blend.
Add russet potato pieces and toss to coat well.
Spread out potatoes in single layer in baking pan.
Roast potatoes until brown and crisp around edges, stirring occasionally, about 35 minutes.
Serve cumin potatoes hot.","url":"https://recipe.bluelayer.org/recipe/17494/cumin-roasted-potatoes"},{"id":"17474","title":"Firm and Chewy Pizza Crust","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Makes 2 medium pizzas.
Put the bread flour in a large bowl, stirring in the yeast and salt.
Stir in the water gradually until a soft (but not sticky) dough forms.
Start with a cup of the water, and add up to 1/3 cup more as needed.
Turn the dough out onto a floured surface and knead for 3 minutes, adding flour if the dough starts sticking to your hands or to the surface.
By the end of the 3 minutes, the dough should be very soft.
Sprinkle the bowl with flour, put the lump of dough back in, and sprinkle the top of the dough with flour as well.
Cover the bowl with a damp towel and let it sit in a warm place for 2 hours.
An hour before youre ready to bake, heat the oven to 500 degrees F with a pizza stone inside, on the lowest rack (close to the element).
You want the pizza stone to heat up gradually with the oven.
When the dough is done rising, turn it out onto a lightly floured counter and divide it into 2 pieces.
Flatten each piece into a disc and let it rest for 10-15 minutes.
Cut 2 large pieces of parchment paper, and shape one pizza on each piece of paper, trying to avoid using the rolling pin to extend the dough (which will squash out the desirable air bubbles).
If you want a nice thick crust along the edges, leave extra thickness around the perimeter.
Note: folding the crust over doesnt work as well as simply leaving a thick edge.
Add the toppings you wanttomato sauce, veggies, cheeseleaving the crust area clear so that it will puff up in the oven.
Slide the parchment paper pizza onto the hot baking stone and bake for 10-14 minutes, until the cheese is brown and bubbly.
Enjoy!
Recipe from Erica of Farmgirl Fare.","url":"https://recipe.bluelayer.org/recipe/17474/firm-and-chewy-pizza-crust"},{"id":"17464","title":"Milk-Rich Bread (12 x 12 x 24 Pan)","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
butter, without salt","directions":"Add the milk first, then add all the other ingredients to your bread maker.
Allow to rise.
Separate into 3 pieces, with each piece being about 320 g. Make into round shapes, cover with a cloth, and let sit for 20 minutes.
Spread margarine in your pan.
Fully deflate the dough and place it in your pan.
Allow to rise for a second time.
It should expand to fill up 80% of the pan.
Bake at 180C for 30 minutes.
Immediately remove from the pan and cool.
Using the milk rich bread recipe I tried making Danish bread.
Please give it a try.","url":"https://recipe.bluelayer.org/recipe/17464/milk-rich-bread-12-x-12-x-24-pan"},{"id":"17457","title":"Maple Pecan Pie Bites","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
butter, salted
butter, salted
sugars, brown
vanilla extract
syrup, maple, canadian
cream, whipped, cream topping, pressurized
nuts, pecans","directions":"Preheat your oven to 350 degrees.
To prepare the crust, in a large bowl, combine the flour, brown sugar and salt.
Cut in the cold butter with your fingers, working the mixture together until crumbs form.
Press shortbread into a nine-inch pan sprayed with cooking spray and bake for twenty minutes, or until golden.
Remove the hot crust from the oven and set aside.
For the pecan topping, in a small saucepot, melt the butter.
Add the brown sugar, vanilla, maple syrup and cream and whisk well.
Simmer for one minute while whisking continuously.
Add the pecans and pour into the hot crust.
Bake for 18-20 minutes.
When done, remove from the oven and let cool for half an hour.
This gives the bars a chance to harden.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/17457/maple-pecan-pie-bites"},{"id":"17456","title":"Samoas","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
candies, caramels
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar.
Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (its possible you might not need to add milk at all).
The dough should come together into a soft, not-too-sticky ball.
Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds.
Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole.
Repeat with remaining dough.
Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set.
If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Take oven temperature down to 300.
Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
Cool on baking sheet, stirring occasionally.
Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt.
Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt.
When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie.
Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl.
Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching.
Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper.
Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17456/samoas"},{"id":"17453","title":"The Get Over It Already, Sweet Potato Caserole","ingredients":"pineapple, raw, all varieties
sweet potato, raw, unprepared
sugars, granulated
butter, without salt
vanilla extract
spices, cinnamon, ground
pumpkin, raw
sugars, brown
butter, without salt
nuts, pecans
spices, nutmeg, ground","directions":"Preheat oven to 350 degrees.
For the sweet potatoes:
Drain pineapple reserving the juice.
Set the pineapple aside.
Mix the juice with the mashed sweet potatoes, granulated sugar, melted butter,vanilla, 1 teaspoon of the pumpkin pie spice and the Saigon cinnamon.
Pour into lightly greased 2 quart baking dish.
Top with crushed pineapple.
For the glaze:
Mix the brown sugar, 1/2 cup butter, and the remaining teaspoon of the pumpkin pie spice in a small saucepan.
Cook and stir over medium heat, just until sugar dissolves then add in pecans or walnuts.
Spoon over sweet potato and pineapple mixture and sprinkle lightly with about 1 teaspoon ground nutmeg.
Bake 35-45 minutes until lightly browned and heated through.
To save time you can make this a few days in advance, and freeze it.
Just pull it from the freezer to thaw about 2 hours before cooking .
(I use an aluminum foil baking pan.)","url":"https://recipe.bluelayer.org/recipe/17453/the-get-over-it-already-sweet-potato-caserole"},{"id":"17447","title":"CARAWAY CRISPS","ingredients":"butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, caraway seed
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"In a saucepan, melt the butter; then stir in the milk.
Heat until warm to the touch (about 110F/43C).
In a small bowl, dissolve the yeast in 2 to 3 tablespoons of the warm mixture.
Stir and let sit for a few minutes until bubbles form on top of the yeast.
In a large bowl, mix together the flour, sugar, caraway seeds, baking powder, and salt.
Stir in the remaining butter and milk, followed by the yeast mixture.
Work the dough together well with your hands.
Transfer the dough to a flat surface and knead it until smooth and elastic, 3 to 5 minutes.
The dough should feel moist, but if it sticks to your fingers or the countertop, add a little flour.
The dough is fully kneaded when you slice into it with a sharp knife and see small air bubbles throughout.
Return the dough to the bowl, cover with a clean tea towel, and place in a draft-free place to rise for about an hour.
Grease a baking sheet or line it with parchment paper or a silicone baking mat.
Divide the dough into 2 equal pieces and carefully shape each piece into a 12-inch- (5-centimeter-) long loaf, about 11/2 inches (4 centimeters) thick.
Place on the baking sheet, cover, and let rise for about 45 minutes.
While the bread is rising, preheat the oven to 450F (230C).
When the loaves have finished rising, bake for 10 to 15 minutes, until they are golden brown.
Remove from the oven and let cool.
Maintain oven temperature.
Using a knife, cut both loaves into 20 equally sized slices.
Place the slices close together on the baking sheet and toast at 450F (230C) until they have a nice golden color, about 5 minutes.
If the baking sheet doesn't fit all the slices, divide them onto two baking sheets.
Both sheets can be baked at the same time, but be sure to switch them from upper to lower levels in the oven halfway through.
Lower the heat to 200F (95C) to dry out the rolls for 20 to 30 minutes.
Turn the oven off and leave the rolls in the oven for 4 to 5 hours more until they are dry, light, and crispy.
If you bake these in the evening, you can also leave them in overnight and take them out in the morning.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17447/caraway-crisps"},{"id":"17444","title":"Paneer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
oil, canola","directions":"Pour the gallon of milk into a large pot.
Bring to a boil over medium heat.
Watch carefully, as it will boil over almost as soon as it starts to boil.
As the milk begins to boil, pour the buttermilk into the pot in a steady stream while stirring constantly.
The milk will separate into curd and water.
Place a cheesecloth into a colander, and pour the milk mixture through it.
Reserve some of the liquid for later.
Let the milk mixture sit in the colander for a couple of hours, or until it stops dripping.
After the curds are strained and settled, transfer them to a food processor.
Process until smooth.
It should be able to form a ball if it is the right consistency.
If it is too dry, add a little of the reserved liquid and process again.
The consistency should be like a firm ricotta cheese.
Turn the cheese out onto a clean surface, and knead until smooth.
Form into a ball, and wrap in plastic.
Refrigerate until needed.
To cook the paneer, heat the oil in a large heavy skillet over medium-high heat.
Cut the paneer into bite size pieces.
Fry for about 1 minute, or until a very pale golden brown.
Drain on paper towels.
Add to your favorite curry or dish.","url":"https://recipe.bluelayer.org/recipe/17444/paneer"},{"id":"17432","title":"Overnight Sweet Potato Oatmeal for One","ingredients":"water, bottled, generic
yogurt, greek, plain, nonfat
oats
beverages, protein powder whey based
seeds, flaxseed
seeds, chia seeds, dried
pumpkin, raw
sweet potato, raw, unprepared
water, bottled, generic","directions":"Stir 1/3 cup water, yogurt, oats, protein powder, ground flax seed, chia seeds, and pumpkin pie spice together in a bowl; add sweet potatoes and 2 tablespoons water and stir until well mixed.
Refrigerate 8 hours to overnight.","url":"https://recipe.bluelayer.org/recipe/17432/overnight-sweet-potato-oatmeal-for-one"},{"id":"17428","title":"Apple Pie Filling (To Freeze Or Can) Recipe","ingredients":"sugars, granulated
spices, nutmeg, ground
water, bottled, generic
cornstarch
salt, table
apples, raw, with skin
spices, cinnamon, ground
lemon juice, raw","directions":"Blend sugar, nutmeg, cornstarch, salt, cinnamon.
Add in water and cook until clear.
Add in apples and lemon juice and cook until apples are soft.
Pack in jars/containers.
To make pie, make crust and bake.
Into prepared crust, put thawed filling and bake till warmed through.
Crumb topping can be added before baking filling if you want (I use sugar, cinnamon, margarine and minced pecans.)
I found which the thickener
(the flour, water, etc.
mix which is cooked first) made a lot more than could be used up by 24 c of apples.
I think I got a total of 8-10 large containers (I use empty 32 ounce yogurt containers).
One of these containers was just sufficient for a 9 in pie.
I also used (do not tell anybody) prepared pie shells just fine with this filling.
I also used a large nonstick pot to cook this in and had very little problem with sticking at medium to medium high temperature.","url":"https://recipe.bluelayer.org/recipe/17428/apple-pie-filling-to-freeze-or-can-recipe"},{"id":"17419","title":"Basic Granola","ingredients":"sugars, brown
honey
oil, olive, salad or cooking
oats
spices, cinnamon, ground
salt, table","directions":"Preheat oven to 250 degrees F.
Combine brown sugar, honey, and vegetable oil in a small skillet.
Heat on medium, stirring often, until the sugar is completely dissolved but the mixture is not yet bubbling.
This will take about 34 minutes.
Place the oats in a mixing bowl.
Pour brown sugar and honey mixture over top of the oats and add cinnamon and salt.
Mix until all oats are lightly coated with the brown sugar and honey mixture and everything is combined.
Spray cookie sheet with cooking spray and spread granola mixture over the sheet evenly.
Bake granola for 1 hour, mixing every 1520 minutes.
Let granola cool completely before breaking into pieces.
Store in an airtight container.
I sometimes add raisins to my granola once it is cooled.
You can really add any of your favorite dried fruits after the granola is baked and cooled!
If you want to add nuts and/or seeds, I would replace some of the oats with whatever you want to add and bake it as normal.","url":"https://recipe.bluelayer.org/recipe/17419/basic-granola"},{"id":"17413","title":"Monkey Munch Treat( from Jon &kate+8 )","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
syrups, corn, light
sugars, granulated
peanut butter, smooth style, without salt
vanilla extract","directions":"In a large bowl, toss together the toasted oat cereal, rice cereal, peanuts and chocolate pieces; set aside.
Grease a 10x15 inch jellyroll pan.
In a medium saucepan over medium heat, stir together the corn syrup and sugar.
Bring the mixture to a boil and cook until sugar is completely dissolved.
Remove from heat and quickly stir into the peanut butter and vanilla.
Pour the mixture into the bowl with the cereal mixture and mix well.
Press into the prepared pan.
Let stand until set.
Cut into bars and serve.","url":"https://recipe.bluelayer.org/recipe/17413/monkey-munch-treat-from-jon-kate-8"},{"id":"17402","title":"Crunchy Chocolate Almond Toffee","ingredients":"nuts, almonds
sugars, granulated
butter, without salt
water, bottled, generic
syrups, corn, light
candies, semisweet chocolate","directions":"Bake almonds in 325-degree-Fahrenheit (163 degrees Celsius) oven 10 minutes until toasted.
In large saucepan over medium heat, stir sugar, butter, 1/2 cup water and corn syrup until sugar dissolves and butter melts.
Bring to boil, stirring only once or twice to prevent sticking and burning; cook until mixture reaches 360 degrees Fahrenheit (182 degrees Celsius) on candy thermometer and is caramel color, about 12 minutes.
Remove from heat; after about 10 seconds when bubbles dissipate, with heat-resistant silicone spatula, fold in 1 cup almonds.
Pour on baking sheet with sides; spread evenly.
Cool at room temperature 10 minutes.
Refrigerate 20 minutes.
Spread melted chocolae over toffee; sprinkle with remaining almonds.
Refrigerate 30 miutes until hard; break into pieces.
Store in tightly seal container.","url":"https://recipe.bluelayer.org/recipe/17402/crunchy-chocolate-almond-toffee"},{"id":"17399","title":"Seattle Salmon Chowder","ingredients":"fish, salmon, atlantic, wild, raw
oil, olive, salad or cooking
carrots, raw
onions, raw
spices, pepper, red or cayenne
celery, raw
water, bottled, generic
soup, chicken broth or bouillon, dry
potatoes, raw, skin
corn, sweet, white, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
dill weed, fresh
salt, table","directions":"Rinse fresh salmon; pat dry.
Set aside.
In a large saucepan heat oil over medium-high heat.
Cook carrots, onion, pepper, and celery in hot oil about 10 minutes or until the vegetables are tender.
To poach salmon, bring water to a boil in a large skillet.
Add salmon.
Return to boil, reduce heat.
Simmer, covered, for 6 to 8 minutes or until salmon flakes easily with a fork.
Remove salmon from skillet, discarding liquid.
Flake salmon into 1/2-inch pieces; set aside.
Stir the broth, potatoes, corn, dill, and salt into vegetables in saucepan.
Bring to boiling; reduce heat.
Cook, covered, over medium-low heat about 15 minutes or until the potatoes are tender, stirring occasionally.
Stir together 1/2 cup of the milk and cornstarch.
Add milk mixture to saucepan.
Stir in remaining milk.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 2 minutes more.
Gently stir in poached salmon or canned salmon.
Heat through.","url":"https://recipe.bluelayer.org/recipe/17399/seattle-salmon-chowder"},{"id":"17392","title":"Pan-Seared Scallops With Beurre Blanc Sauce","ingredients":"water, bottled, generic
vinegar, red wine
shallots, raw
cream, whipped, cream topping, pressurized
butter, without salt
spices, pepper, black
mollusks, scallop, (bay and sea), cooked, steamed
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
chives, raw","directions":"Boil first 3 ingredients in heavy medium saucepan over medium-high heat until mixture is reduced to 1/4 cup, about 10 minutes.
Add cream; reduce heat to low.
Add butter, 1 piece at a time, whisking until just melted before adding more.
Strain sauce, pressing on solids to extract as much liquid as possible.
Return sauce to pan.
Season with salt and white pepper.
Place pan in skillet of warm water.
Sprinkle scallops with salt and white pepper, then dredge in flour, shaking off excess.
Heat oil in large nonstick skillet over medium-high heat.
Add scallops; cook until golden brown and just opaque in center, about 1 1/2 minutes per side.
Divide scallops among plates.
Top with sauce and chives.
Makes 6 first-course or 4 main-course servings.","url":"https://recipe.bluelayer.org/recipe/17392/pan-seared-scallops-with-beurre-blanc-sauce"},{"id":"17390","title":"Farmhouse Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cream, whipped, cream topping, pressurized
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450.
In a mixing bowl, combine flour, baking powder, salt, cream of tartar, and sugar.
Cut butter into pieces, then cut into flour mixture.
Real butter is very hard, and I found that it was much easier to use my fingers to squeeze the butter into the flour.
When the mixture is well combined and crumbly, make a well in the center and pour in buttermilk.
Using a fork, stir, starting at the outside of the bowl and blending inward.
Turn dough out onto a floured surface and knead a few times, just until the dough is completely combined and holds together well.
With a rolling pin, roll dough out to about 1/2 inch thick.
Cut with a biscuit cutter or round cookie cutter.
Grease a cookie sheet with crisco and place the biscuits 1-2 inches apart on the sheet and bake at 450 degrees for 10 - 12 minutes.","url":"https://recipe.bluelayer.org/recipe/17390/farmhouse-buttermilk-biscuits"},{"id":"17389","title":"Smoked Bacon Twirls With Rosemary","ingredients":"bacon, meatless
spices, rosemary, dried","directions":"Preheat oven to 400F Place the bacon slices on a baking sheet and bake until half done, about 8 minutes.
Remove and sprinkle with rosemary on each side.
Allow bacon to cool slightly, then roll each piece into a tight twirl and spear it with a toothpick.
Put back into 400F oven on the same baking sheet and bake until done, about 8 minutes more.","url":"https://recipe.bluelayer.org/recipe/17389/smoked-bacon-twirls-with-rosemary"},{"id":"17388","title":"Chocolate Toffee Crunch Cookie","ingredients":"cookies, vanilla wafers, lower fat
sugars, brown
butter, without salt
butter, without salt
sugars, brown
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Cookie base: Preheat oven to 350F In bowl combine wafer crumbs and brown sugar, stir in melted butter.
Press into 13 X9 baking pan.
Bake for 8 minutes.
Toffee layer: In saucepan , combine butter and brown sugar.
Cook over medium hear, stirring constantly, untill mixture comes to boil; boil 1 minute.
Pour immeadiately over baked base.
Bake for 10 minutes.
Let stand 2 minutes.
Sprinkle Nestle Toll House semi-sweet morsels on top.
Let stand 2-3 minutes till morsels are shiny and soft; spread evenly.
Sprinkle with chopped nuts.
Chill and either break into pieces or cut into squares.
Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/17388/chocolate-toffee-crunch-cookie"},{"id":"17373","title":"Broccoli Pierre","ingredients":"broccoli, raw
onions, raw
soup, cream of chicken, canned, condensed
cream, sour, cultured
cheese, parmesan, hard
bread crumbs, dry, grated, plain","directions":"Preheat oven to 350 degrees.
Place UNCOOKED broccoli in a 1 1/2 qt casserole.
Mix onion, soup, sour cream and Parmesan cheese.
Spread over broccoli.
Top with bread crumbs.
Bake for 35 minutes or until broccoli is just tender.","url":"https://recipe.bluelayer.org/recipe/17373/broccoli-pierre"},{"id":"17368","title":"Samoa Tartlets","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
butter, without salt
candies, semisweet chocolate
ice creams, vanilla
dulce de leche","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease 12 muffin cups with 1 tablespoon butter.
Pulse 1/4 cup coconut, flour, brown sugar, and salt together in a food processor until just-combined.
Add cold butter pieces to coconut mixture and pulse until mixture resembles wet sand.
Spoon 1 heaping tablespoon of coconut mixture into each prepared muffin cup and press into cup to create a crust.
Bake in the preheated oven until crusts are golden, 5 to 7 minutes.
Remove from oven, turn off oven, sprinkle chopped chocolate into each crust, and return to the oven until chocolate melts, 3 to 5 minutes.
Divide remaining coconut between crusts.
Freeze in the muffin cups until set, about 15 minutes.
Gently remove each crust from the muffin cup with a thin spatula.
Place a scoop of ice cream in each crust, drizzle dulce de leche over the top, and garnish with coconut.","url":"https://recipe.bluelayer.org/recipe/17368/samoa-tartlets"},{"id":"17367","title":"Ez Pizza Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
spices, oregano, dried
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Mix flour, salt and butter together until flakey.
Mix in oregano and chicken in the mug.
Blend in water, roll and put in pans.
Apply your favorite toppings and bake.","url":"https://recipe.bluelayer.org/recipe/17367/ez-pizza-pie-crust"},{"id":"17364","title":"Perfect Pie Crust","ingredients":"shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Use pastry blender or two butter knives to chop up shortening in flour and salt to pea-sized lumps.
Stir in water, a few tbsp at a time, stirring with butter knife.
(Do not stir in ice cubes.)
Don't mash.
When mixture starts to form big clumps you've added enough water.
You won't use a full cup of water, more like 1/2 cup, but keep enough water on hand just in case.
The key is to keep everything chilled until you get it into the oven.
Touching it too much will warm it up.
Be paranoid.
The other secret is not to blend it too much, keep it loosely binding until you roll it.
If the shortening lumps are too small it won't be as flaky.
Place a sheet of plastic wrap on counter.
Sprinkle it with flour.
Pick up half of pastry mix, form into ball and place on the centre of sheet, being careful to neither mash it or handle it much.
Cover with second sheet of plastic wrap.
Roll from centre out to 1/2 centimeter (1/4 inch) thickness.
Remove top sheet of plastic.
Place pie plate upside-down on top of pastry, place hand under plastic, flip, gently press into pan, remove plastic.
Trim edges with knife.
(Flute edges - optional.
).
Chill in fridge until ready to add filling and bake.
May be frozen.
Makes two layers of crust; top/bottom or two bottom crusts.
Tip - for a rolling pin use a wine bottle or other glass bottle filled with water and kept in the fridge.","url":"https://recipe.bluelayer.org/recipe/17364/perfect-pie-crust"},{"id":"17347","title":"Easy Maple-Proofed Pizza Dough for One","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
syrup, maple, canadian
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Put the maple syrup in the water in a large bowl and dissolve the yeast in it.
Let it proof for 10-15 minutes or until nice and foamy.
Add the oil and salt.
Knead the flours in until nice and elasticy, about 5 minutes.
Loosely cover with parchment paper or a dish towel and let rise for 20-30 minutes.
Simply roll out into a 10\" pie plate greased with cooking spray or a little olive oil.
I suggest poking some holes into the dough with a fork after rolling out, then baking for 7-8 minutes at 400F Then add your sauce, cheese, toppings, etc.
and bake for another 10-20 minutes depending on how much you put on it, then turn on the broiler for 5 minutes for a nice crispy crust and top.","url":"https://recipe.bluelayer.org/recipe/17347/easy-maple-proofed-pizza-dough-for-one"},{"id":"17333","title":"Alfredo Sauce Thin or Thick","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
spices, garlic powder
salt, table","directions":"In a large saucepan over low heat, melt butter.
Slowly stir in flour, one tablespoon at a time, whisking after each addition.
Add cream cheese in pieces and stir in milk slowly.
Stir til melted.
Stir in garlic and salt and sprinkle in parmesan cheese, while stirring to combine.
Stir until thickened over low heat.
remove and serve over pasta.","url":"https://recipe.bluelayer.org/recipe/17333/alfredo-sauce-thin-or-thick"},{"id":"17332","title":"Homemade Naan","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
yogurt, greek, plain, nonfat
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Note: I always make bread dough with my standing mixer using a dough hook.
Although artisan bread can easily be made by mixing it in a bowl with a large spoon.
In the mixer's bowl, whisk together the water, milk, yeast, salt, yogurt and honey.
Add the flours, about 1/3 at a time, while mixing on low to medium speed.
When all of the flour has been added and combined, turn the mixer to medium and let it knead the dough for a minute or two.
Transfer to a larger bowl that has been coated lightly with olive oil to prevent sticking.
Cover the container loosely with plastic wrap or a kitchen towel, leaving some way for air to escape.
Allow it to rest at room temperature for about 2 hours, or until the dough rises and collapses.
The dough can be used immediately after its initial rise, though it's much easier to handle when cold.
Refrigerate until ready to use.
It will last for 7 days, when refrigerated.
At this point it can also be frozen.
I'll typically freeze the dough in 1/4 pound portions and thaw in the refrigerator overnight before the day I'd like to use it.
Note: This batch of dough makes enough for sixteen 1/4 pound portions.
Each 1/4 pound portion will make 2 pieces of naan, 1 pizza crust, or 1 flatbread.
On baking day -- punch down a 1/4 pound portion of dough and divide into two equal balls.
Using a rolling-pin, roll each piece of dough into an oval shape.
The dough should be about 6-8 inches long and about 1/4-inch thick, but no thinner.
Repeat this method with the rest of the dough, or as much as you'd like to make.
Warm a cast iron skillet over medium-high heat (you want a hot pan).
Brush both sides of the naan with olive oil or clarified butter.
Place the Naan on the hot skillet, cover and bake for 1 minute, until you see bubbles starting to form.
Flip and cook for 1-2 minutes on the other side until large toasted spots appear on the underside.
Place the naan in a tea towel-lined dish.
Repeat with the rest of the naan.
Adapted from Artisan Pizza and Flatbread in Five Minutes a Day.","url":"https://recipe.bluelayer.org/recipe/17332/homemade-naan"},{"id":"17328","title":"White Ale Rolls With Raisins and Cinnamon","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
beverages, carbonated, ginger ale
butter, without salt
syrup, maple, canadian
salt, table
spices, cinnamon, ground
raisins, seeded
wheat flour, white, all-purpose, unenriched","directions":"Stir together lukewarm water and yeast in a big bowl.
Add white ale, syrup, butter, salt and cinnamon and mix well.
Add raisins and stir half the flour into the mixture.
Add more flour a little at a time until a soft dough is formed.
Turn out the dough onto a floured surface and knead, adding just enough flour to prevent sticking, until the dough is smooth and elastic (you may not need all the flour - or you may need a little more flour than stated in the ingredients list).
Form the dough into a ball and transfer to the large bowl.
Cover the bowl with a clean tea towel and let the dough rise in a draft-free place at room temperature for 45 minutes.
Preheat oven to 428F (220C) and line a large baking sheet with parchment paper.
Turn out the dough onto a lightly floured surface and knead to remove air.
Cut the dough into 12 equal size pieces.
Form 12 rolls and place them on the baking sheet.
Cover the rolls loosely with the tea towel and let rolls rise for 15 - 20 minutes.
Brush the rolls lightly with either egg wash, milk, cold coffee or water.
Bake until the rolls sound hollow when tapped on the bottom - about 14 minutes.","url":"https://recipe.bluelayer.org/recipe/17328/white-ale-rolls-with-raisins-and-cinnamon"},{"id":"17324","title":"Molasses Skillet Taffy","ingredients":"molasses
sugars, granulated
vinegar, distilled
butter, without salt","directions":"Combine all ingredients in a large iron skillet.
Bring mixture to a boil.
Continue cooking and stirring occasionally with a wooden spoon until mixture reaches 310 degrees F on candy thermometer.
Pour into greased cake pan and refrigerate.
When hard break into pieces.","url":"https://recipe.bluelayer.org/recipe/17324/molasses-skillet-taffy"},{"id":"17317","title":"Chutney-Almond Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
mango nectar, canned
parsley, fresh
nuts, almonds","directions":"In saucepan, prepare rice as label directs.
Meanwhile, chop mango chutney into 1/2-inch pieces.
When rice is tender and liquid is absorbed, stir in chutney and parsley.
Spoon rice mixture onto platter; sprinkle with toasted almonds.","url":"https://recipe.bluelayer.org/recipe/17317/chutney-almond-rice"},{"id":"17316","title":"Tastes Like Mc Donald's Tartar Sauce - Copycat","ingredients":"salad dressing, mayonnaise, regular
pickle relish, sweet
onions, raw
salt, table","directions":"Combine mayonnaise, sweet relish, minced onion, and salt in a small bowl.
Mix thoroughly.
Chill for at least 1 hour to allow flavors to blend.
Remove from fridge about 10 minutes before serving and stir well.
Tip; If making sandwiches, add even more Mc Donald's flavor by lightly toasting cut sides of regular hamburger buns in a dry, nonstick skillet over medium-high heat.
Watch closely so they do not burn.
Melt a slice of American cheese atop a piece of cooked, breaded fish {Mrs. Paul's works well} and assemble sandwich.","url":"https://recipe.bluelayer.org/recipe/17316/tastes-like-mc-donalds-tartar-sauce-copycat"},{"id":"17312","title":"Comforting Peach Pie","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
lemon juice, raw
peaches, yellow, raw
butter, without salt","directions":"Preheat the oven to 375 degrees.
Combine the sugar, flour and cinnamon in a mixing bowl.
Stir in the peach slices and fold to coat with the sugar/flour mixture.
Pour into a 9-inch unbaked pie shell.
Dot with butter.
Cover with top crust, seal edges and crimp.
Make vents in top crust.
bake for 40 to 50 minutes until crust is golden brown.
Seriously good stuff!","url":"https://recipe.bluelayer.org/recipe/17312/comforting-peach-pie"},{"id":"17309","title":"Wholemeal Floury Baps(Rolls) Recipe for the Bread Maker","ingredients":"butter, without salt
water, bottled, generic
sugars, granulated
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
vital wheat gluten","directions":"Add the ingredients in the order recommended by the manufacturer and use the dough setting, i use a Cookwork bread maker and this is the correct order for it.
Cut into 8 equal pieces.
To create the bap shapes, on a floured surface keep pulling from the.
outer edges to the centre and rotating until it is round, dust with flour all over and place on a floured baking sheet.
Dust with flour and cover with lightly oiled cling film.
Rise for 30 minutes in a warm place.
Remove cling film and dust again with flour the flour helps prevent the outer surface from burning so be liberal with it.
Bake in a preheated oven at 200c for 18 minutes.
Remove and allow to cool.
Preperation time includes the time in the bread maker.","url":"https://recipe.bluelayer.org/recipe/17309/wholemeal-floury-baps-rolls-recipe-for-the-bread-maker"},{"id":"17293","title":"Free-Form Crostata Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Put the flour, sugar, and salt in the bowl of a food processor fitted with the metal blade, and process for a few seconds to mix the dry ingredients.
Cut the butter into 1/2-inch pieces, drop them onto the flour, and pulse the machine ten or twelve times, in short bursts, 20 seconds in all.
The mixture should be crumbly, with only a few larger bits of butter visible.
Sprinkle 3 tablespoons of water on top of the dough; immediately pulse about six times, only a second or two each time.
You want the crumbs to gather together in wet clusters, a bit like cottage-cheese curdsdont expect a mass of dough to form.
If they havent gathered, sprinkle on more water, a teaspoon at a time, and pulse two or three times after each.
When the clusters form, scrape them all out of the bowl, press them together, and knead just for a few seconds to form a smooth, tight dough.
Flatten it into a disk, wrap well in plastic wrap, and refrigerate for 3 hours or up to a day before using.
Freeze the dough for longer keeping.
(If the crumbs havent clustered after youve added 4 tablespoons of water, open the top and press them with your fingers; if theyre wet and stick together, just empty the bowl and press them into a disk of dough.)","url":"https://recipe.bluelayer.org/recipe/17293/free-form-crostata-dough"},{"id":"17291","title":"Sugar-Free No-Bake Cookies","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats","directions":"In food prosessor or mixer bowl add Sugar Free Quik, vanilla, margarine and milk and blend until smooth.
Add coconut and oatmeal and blend until mixed together well.
On a cookie sheet place a piece of wax paper and take spoonful of the mixture and roll into a ball place close together.
Ready to eat in 1 hour.
Keep in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/17291/sugar-free-no-bake-cookies"},{"id":"17285","title":"Large Quantity Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds.
Add the ice water in a slow, steady stream, through the feed tube with the machine running, just until the dough holds together.
Do not process for more than 30 seconds.
Turn the dough out onto a work surface.
Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap.
Flatten, and form 2 disks.
Wrap, and refrigerate at least 1 hour before using.","url":"https://recipe.bluelayer.org/recipe/17285/large-quantity-pate-brisee"},{"id":"17280","title":"Crab Roll Hors D'Oeuvre","ingredients":"crustaceans, crab, alaska king, imitation, made from surimi
cheese, parmesan, hard","directions":"Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard Worcestershire Remove all cartilage from crabmeat.
Very gently mix crab with cream cheese, being careful not to break the pieces.
Shape into a log, sprinkle with parsley, chill, and serve with crackers.","url":"https://recipe.bluelayer.org/recipe/17280/crab-roll-hors-doeuvre"},{"id":"17273","title":"Midsummer Swedish Strawberry Compote - Jordgubbskram","ingredients":"strawberries, raw
water, bottled, generic
sugars, granulated
corn, sweet, white, raw","directions":"Clean and hull strawberries.
Cut large ones into bite-sized pieces or slice.
In a saucepan, combine strawberries and sugar.
Mix a little of the water into the arrowroot (cornflour/starch) to create a thin paste.
Add this mixture into saucepan.
Add remaining water, and stir to combine.
Bring to a gentle boil, stirring carefully & then take off the heat immediately.
Pour the strawberries into a serving bowl, sprinkle with a little more sugar, and let them stand.
Serve warm or cold with cream, milk or sour cream.","url":"https://recipe.bluelayer.org/recipe/17273/midsummer-swedish-strawberry-compote-jordgubbskram"},{"id":"17253","title":"15 Minute Fudge, 3 Kinds(Cook's Illustrated)","ingredients":"candies, semisweet chocolate
spartan, real semi-sweet chocolate baking chips,
leavening agents, baking soda
salt, table
milk, canned, condensed, sweetened
vanilla extract
candies, marshmallows
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width.
With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides.
Spray foil with nonstick cooking spray.
Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed.
Stir in sweetened condensed milk and vanilla.
Set bowl over 4-quart saucepan containing 2 cups simmering water.
Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
Do not melt the chocolate completely or the fudge may become greasy.
Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes.
Stir in marshmallows, peanuts, and chocolate chips.
Transfer fudge to prepared pan and spread in even layer with spatula.
Refrigerate until set, about 2 hours.
Remove fudge from pan using foil and cut into squares.
Let come to room temperature for a few minutes before serving.
Walnut: Stir in 1 cup coarsely chopped walnuts instead of peanuts and marshmallows in step 3.
Peanut Butter: Substitute 18 ounces peanut butter chips for chocolates in step 2 and omit walnuts.
Can add 1 cup chopped salted toasted peanuts for crunch.
The fudge is best to be eaten within a few days, because it will dry out as it sits.
It can be stored tightly wrapped in the freezer, however, for up to three months.
TO MAKE DOUBLE BATCH:.
Line 13 by 9-inch pan with two sheets of foil placed perpendicular to each other and double amounts of all ingredients.
In step 2, use large heatproof bowl and Dutch oven containing 4 cups simmering water.","url":"https://recipe.bluelayer.org/recipe/17253/15-minute-fudge-3-kinds-cooks-illustrated"},{"id":"17252","title":"Crunchy Crispy Chicken Dijon","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
delallo, italian seasoned breadcrumbs,
oil, olive, salad or cooking","directions":"Rinse chicken; pat dry.
Coat chicken pieces with flour, shaking off excess.
Spread chicken with mustard, then roll in bread crumbs to coat evenly.
In large skillet, over medium heat, cook chicken in hot oil for 4 to 5 minutes on each side or until done.","url":"https://recipe.bluelayer.org/recipe/17252/crunchy-crispy-chicken-dijon"},{"id":"17250","title":"P.w.s Homemade Chocolate Milk Mix for the Fridge","ingredients":"cream, fluid, heavy whipping
candies, semisweet chocolate","directions":"Heat cream over medium-high heat until slightly boiling.
Add chocolate pieces and turn off heat.
Whisk slowly until chocolate is melted and mixture is very smooth.
Pour into a container and keep in the fridge up to two weeks.
Mix with cold or warm milk, depending on how frightful the weather outside is.
Note: Mixture, after refrigerated, will be quite thick.
Just stir well in cold milk and youll be fine.","url":"https://recipe.bluelayer.org/recipe/17250/p-w-s-homemade-chocolate-milk-mix-for-the-fridge"},{"id":"17247","title":"Rice Krispies Confetti Squares","ingredients":"butter, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Spray a 9x13 inch baking pan with non-stick spray.
Mix all of the cereals together in a large bowl.
In a large kettle, melt the butter and miniature marshmallows until smooth.
Pour the marshmallow mixture over the cereal, mixing until all the cereal is coated.
Dump the cereal mixture into the pan and with buttered hands, gently press the cereal down until even in the pan.
Let cool - cut and enjoy!","url":"https://recipe.bluelayer.org/recipe/17247/rice-krispies-confetti-squares"},{"id":"17243","title":"Apple Crisp by Jane","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt
apples, raw, with skin
water, bottled, generic
apples, raw, with skin
salt, table
sugars, granulated","directions":"In an 8 or 9-inch greased baking pan, place sliced apples.
Add 1/4 cup water.
Sprinkle mixture of apple pie spice, salt and 1 tablespoons sugar over apples.
Mix flour, sugar and butter with your hands.
Spread this mixture over apples.
Pat down with fingers.
Bake in a 350F oven for 40 minutes.
This tastes delicious served warm with vanilla ice cream!","url":"https://recipe.bluelayer.org/recipe/17243/apple-crisp-by-jane"},{"id":"17240","title":"Mom's New England Baked Beans","ingredients":"beans, snap, green, raw
bacon, meatless
onions, raw
sugars, brown
catsup
molasses
syrup, maple, canadian
mustard, prepared, yellow
salt, table
water, bottled, generic","directions":"Soak beans in a pan of water overnight then drain before cooking.
Boil the soaked beans until the skins crack when you blow on them.
(With a spoon, lift some out of the boiling water and blow on them.
If the skins crackle, they are done.)
This step is important because the beans don't soften up any more while baking, and you don't want them to be too hard.
Drain the beans and place them in your bean pot (any ceramic piece will do as long as it has a lid).
Add uncooked bacon and chopped onion.
In a sauce pan, bring the rest of the ingredients to a boil.
Once everything is melted and combined, pour the mixture over the beans in the pot.
Make sure the liquid covers the beans.
If not, then add more water.
Bake in covered pot at 250 degrees for about 4 hours.
Check periodically to make sure the liquid level does not get too low.
They will thicken as they bake, but you should have a little juice so they are not too dry.
The beans will be dark brown, and thick when they are done.","url":"https://recipe.bluelayer.org/recipe/17240/moms-new-england-baked-beans"},{"id":"17231","title":"Baked Apple Cider Donuts","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
spices, cinnamon, ground
pumpkin, raw
salt, table
syrup, maple, canadian
apples, raw, with skin
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
sugars, powdered
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 350 degrees F. Grease and flour a 6-mold donut pan and set aside.
In a medium bowl, mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
In a small bowl, combine maple syrup, apple cider, apple sauce, coconut oil, and vanilla extract.
Whisk well and mix into the flour mixture until just combined.
Spoon batter into the prepared donut pan, only filling each mold 3/4 full.
Bake donuts in the preheated oven for 810 minutes, or until donuts have a spongy texture when gently pressed.
Remove from the oven and cool for a few minutes in the donut pan before removing them to a wire rack.
While the donuts are cooling, prepare the glaze and topping.
For the glaze, whisk powdered sugar and apple cider until well mixed.
For the topping, do the same with the sugar and cinnamon.
When donuts are cool enough to handle, dip the tops into the prepared glaze, then sprinkle with the cinnamon sugar topping.
Repeat for all donuts.
They are ready to serve as soon as the glaze is hardened.","url":"https://recipe.bluelayer.org/recipe/17231/baked-apple-cider-donuts"},{"id":"17220","title":"Chocolate Maple Walnut Praline","ingredients":"nuts, walnuts, english
syrup, maple, canadian
sugars, granulated
lemon juice, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 325 degrees.
Toast the walnuts on a baking sheet in the preheated oven for 8 minutes.
Remove from the oven and cool to room temperature.
Heat the maple syrup in a 1 1/2-quart saucepan over medium-high heat.
When the syrup begins to boil, reduce the heat to medium and allow the syrup to continue to boil and thicken for 10 minutes, stirring occasionally with a metal spoon.
Remove the very hot syrup from the heat.
Immediately add the walnuts to the syrup and stir to combine.
Transfer the glazed walnuts to a baking sheet with sides.
Use a metal spoon to spread the walnuts evenly over one half of the baking sheet.
Set aside.
Place the sugar and lemon juice in a 3-quart saucepan.
Stir with a whisk to combine (the sugar will resemble moist sand).
Caramelize the sugar by heating for 10 to 10 1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes.
Remove the saucepan from the heat, add the unsweetened chocolate and stir to dissolve.
Immediately and carefully pour the caramelized mixture over the walnuts, covering all the nuts.
Allow to harden at room temperature for at least 30 minutes.
Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet), this will keep the shiny side looking shiny after cutting.
Use a sharp serrated slicer to cut (use a sawing motion) the praline into desired size pieces.
Store the pralines in a tightly sealed plastic container until ready to devour.","url":"https://recipe.bluelayer.org/recipe/17220/chocolate-maple-walnut-praline"},{"id":"17215","title":"Coconut Truffles With Macadamia Nuts","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, macadamia nuts, raw
cream, fluid, heavy whipping
alcoholic beverage, distilled, rum, 80 proof
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Finely chop white chocolate until fine and place in a bowl.
Pulse nuts in food processor until finely ground Bring cream to a simmer in a medium skillet.
Remove from heat and stir in rum.
Whisk in white chocolate until melted and smooth.
Stir in nuts.
Pour into a 8-inch square baking pan that has been lined with plastic wrap and chill, uncovered, for about 4 hours.
Invert onto a work surface and remove plastic wrap.
Cut into 64 squares and roll each piece between your palms to form a ball.
When all balls are formed, roll in coconut to cover completely.
Store truffles covered and in the fridge until ready to serve.","url":"https://recipe.bluelayer.org/recipe/17215/coconut-truffles-with-macadamia-nuts"},{"id":"17206","title":"Atkins Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
wheat germ, crude
butter, without salt
water, bottled, generic","directions":"Mix dry ingredients together, then mix in butter until you have a coarse meal.
Add water and continue mixing until dough comes together.
Wrap in plastic and freeze for 15 minutes.
Roll dough in between two sheets of wax paper (to avoid adding extra flour).
Press into 9 inch pie plate.
Freeze for another 15 minutes.
Use in your recipe, or for a prebaked crust, prick the botom with a fork.
Cover the crust with foil and pile dried beans on top, to keep the foil right on the crust.
Bake at 400 for 16 minutes.
Remove the beans, re-cover with the foil (loosely this time) and bake another 5 minutes.","url":"https://recipe.bluelayer.org/recipe/17206/atkins-pie-crust"},{"id":"17199","title":"Chocolate Spoons","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,","directions":"In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth.
Dip spoons into chocolate.
Put spoons onto wax paper and refrigerate until chocolate hardens.
Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth.
Place chocolate into plastic bag and cut off a corner.
Drizzle melted chocolate over spoons.
Refrigerate until chocolate hardens.
Wrap each spoon separately and store in a cool dry place,","url":"https://recipe.bluelayer.org/recipe/17199/chocolate-spoons"},{"id":"17198","title":"Soft Cat Treats for a Cat - Savory Cheese Treats","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, cheddar
cheese, parmesan, hard
yogurt, greek, plain, nonfat
cornmeal, degermed, unenriched, yellow","directions":"Preheat the oven to 350 degrees (175 C.).
Combine cheeses and yogurt.
Add flour and cornmeal.
Knead dough into a ball and roll to 1/4 inch.
Cut into one inch sized pieces and place on greased cookie sheet.
Bake for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/17198/soft-cat-treats-for-a-cat-savory-cheese-treats"},{"id":"17180","title":"Cherry Pie Munch Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
butter, without salt
sugars, brown
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground
cherries, sweet, raw","directions":"Mix cereal and pecans in 15x10x1-inch baking pan.
Microwave margarine, brown sugar, juice concentrate and cinnamon in 1-cup glass measuring cup on HIGH 30 seconds; stir.
Drizzle margarine mixture evenly over cereal mixture in pan; toss to coat cereal well.
Bake at 350F for 30 minutes or until crisp, stirring after 15 minutes.
Cool completely.
Stir in dried cherries.
Store at room temperature in airtight container.","url":"https://recipe.bluelayer.org/recipe/17180/cherry-pie-munch-mix"},{"id":"17161","title":"Ham 'N Swiss Broccoli Quiche Recipe","ingredients":"spices, pumpkin pie spice
wheat flour, white, all-purpose, unenriched","directions":"Heat oven to 350 degrees.
Prepare pie crust according to package directions for filled one-crust pie using 9 inch pie pan.
(Chill remaining crust for later use.)
In medium bowl, combine half and half, Large eggs, dry mustard and pepper; set aside.
Layer ham, cheese, broccoli and onion in pie crust-lined pan.
Pour egg mix over ham, cheese and broccoli.
Bake at 350 degrees for 40 to 50 min or possibly till knife inserted in center comes out clean.
Cold 5 min; cut into wedges.
Garnish as desired.
Chill any remaining quiche.
6 to 8 servings.
Tips: Frzn cut broccoli, thawed and well liquid removed can be substituted for fresh broccoli.","url":"https://recipe.bluelayer.org/recipe/17161/ham-n-swiss-broccoli-quiche-recipe"},{"id":"17146","title":"Versatile Crumble","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Cut the butter into about 1.5 cm cubes.
Sift the cake flour and whole wheat flour into a bowl and add the cubed butter.
Mix the butter with the flour, whilst cutting up the butter with a knife.
Once the butter is in relatively small pieces, move onto the next step.
Rub the butter into the flour with both hands to form a crumbly texture.
Sprinkle in the raw cane sugar, and continue to rub the mixture with your hands until it is all mixed.
It's perfect if the crumble can form a ball if you squeeze it.
Place in a resealable bag and store in the freezer, where it will keep for about 1 month.","url":"https://recipe.bluelayer.org/recipe/17146/versatile-crumble"},{"id":"17144","title":"Snicker-Way Truffles","ingredients":"peanut butter, smooth style, without salt
candies, caramels
vanilla extract
syrup, maple, canadian
cocoa, dry powder, unsweetened
oil, corn, peanut, and olive","directions":"Line a plate or half a baking sheet with parchment paper; set aside.
In a medium bowl, add peanut butter, caramel extract, vanilla extract and maple syrup.
Mix until combined.
Add cocoa powder and mix until combined.
Knead in peanuts.
Note: If you do not use salted peanuts, add a dash of salt to the dough.
Take about a teaspoon size piece of dough and roll into a ball.
Place ball onto the prepared plate.
Do the same with remaining dough.
Place it in the refrigerator to firm up.
Once slightly firm.
You can store these in an airtight container in the freezer for up to 3-4 months or in the refrigerator for up to a few weeks.","url":"https://recipe.bluelayer.org/recipe/17144/snicker-way-truffles"},{"id":"17126","title":"Hamburger Pasties","ingredients":"beef, grass-fed, ground, raw
onions, raw
shortening, vegetable, household, composite
cheese, cheddar
catsup
spices, garlic powder
spices, pepper, black
mustard, prepared, yellow
spices, pumpkin pie spice","directions":"Heat the oven to 375F (190C).
Cook and stir the meat and onion in a large skillet until the meat is brown.
Drain off the excess fat.
Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside.
Prepare the pastry as for a 2 crust pie as directed on the package.
Divide the pastry into 8 equal parts.
Roll each part, on a lightly floured surface, into a 7-inch circle.
On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge.
Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork.
Place on an ungreased baking sheet and prick the tops with the fork.
Bake 30 to 35 minutes.
You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce.","url":"https://recipe.bluelayer.org/recipe/17126/hamburger-pasties"},{"id":"17121","title":"Crustless Pear Pie","ingredients":"pears, raw
sugars, granulated
cornstarch
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
nuts, almonds
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"In a bowl, combine the pears, sugar, cornstarch, cinnamon, ginger, and nutmeg; toss to coat.
Transfer to a 9-inch pie plated coated with cooking spray, sprinkle with almonds.
In a bowl, combine flour, brown sugar, baking powder and salt; cut in butter until crumbly.
Sprinkle over top.
Bake at 350F for 40-45 minutes or unitl golden brown.
Cool on wire rack.
Store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/17121/crustless-pear-pie"},{"id":"17118","title":"Wonderful Oatmeal Cookies","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking soda
oats","directions":"Combine all ingredients except oats in a medium size bowl.
Cut in the margarine until it looks like crumbly pie dough.
Add oats,work in with hands and roll into small balls,place on baking sheet about 1 inch apart (they do spread) and flaten them a little.
Bake at 350 for 15 minutes or until very lightly browned.
They come out thin and crispy.","url":"https://recipe.bluelayer.org/recipe/17118/wonderful-oatmeal-cookies"},{"id":"17117","title":"Tasso","ingredients":"spices, paprika
salt, table
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, garlic powder
spices, onion powder
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Mix together well all the spices in a medium bowl.
Dredge each pork slice in the mixture, pressing it into the meat.
Wrap tightly in individual pieces of plastic wrap.
Refrigerate to cure for at least three days, and up to 1 week before using.","url":"https://recipe.bluelayer.org/recipe/17117/tasso"},{"id":"17102","title":"Brenda's Caramel Krispie Bars Recipe","ingredients":"butter, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Heat butter and marshmallows; add in Krispies.
Put half in buttered 9x13 inch pan.
layer of caramel mix.
Place second half of Krispies on top.","url":"https://recipe.bluelayer.org/recipe/17102/brendas-caramel-krispie-bars-recipe"},{"id":"17100","title":"Mango & Peach Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Prepare Crust: Combine flours and salt.
Slowly add in oil and ice water, blending with a fork till a ball is formed.
Roll out and slip into pie plate.
2 lg.
peaches 2 tbsp.
almond flavoring 3/4 c. brown sugar 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1 tbsp.
flour 1 teaspoon lemon juice
Combine mangos, peaches all sliced, with almond flavoring, sugar, nutmeg, lemon juice, cinnamon and flour.
Pour into uncooked pie crust.
Dot with butter and bake at 425 degrees for 45 min.
Top with a dollop of whipped cream or possibly vanilla ice lowfat milk.","url":"https://recipe.bluelayer.org/recipe/17100/mango-peach-pie-recipe"},{"id":"17089","title":"Dutch butter cake with apricot twist (Boterkoek)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
apricots, dried, sulfured, uncooked
nuts, almonds
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 200 degrees celcius (400F).
Mix flour, sugar and salt.
Cut the butter into pieces and mix into the flour.
Knead the butter and the flour together with one hand until you have a firm dough ball.
Cut the apricots in small pieces and mix them with the almonds and ginger syrup.
Press half the dough into a 24cm/10 in round pie dish.
Spread the apricot mixture over the top.
Roll out the other half on a lightly floured work surface until it is the same size as the dish.
Place over apricot filling, firmly pressing the pastry edges together.
Now use the blunt side of a knife and decorate the dough with cross-hatching markings.
Brush with milk.
Bake the butter cake in the oven for 15-20 minutes until golden brown.
Allow to cool and just before serving slice cake into wedges.","url":"https://recipe.bluelayer.org/recipe/17089/dutch-butter-cake-with-apricot-twist-boterkoek"},{"id":"17075","title":"Almond Ding","ingredients":"nuts, almonds
sugars, granulated
butter, salted
salt, table","directions":"Lightly oil a baking sheet with nonstick spray or line it with a silicone baking mat.
In a medium saucepan or skillet, combine the almonds, sugar, and butter.
Cook over medium heat, stirring ever so gently as the mixture begins to darken (vigorous stirring encourages crystallization).
Continue to cook, stirring gently, until the mixture is deep amber in color (similar to a cup of coffee with a touch of cream).
Gently stir in the salt, then pour the mixture out onto the prepared baking sheet.
Avoiding spreading out the almonds except to ensure that theyre in a single layer.
Using a heatproof spatula, push any spreading caramel back toward the almonds.
Let cool completely.
Once cooled, break into bite-size pieces.
The candy pieces will keep in an airtight container for up to 1 week.
Its important to use blanched almonds for this recipe.
Almond skins make it difficult for the syrup to permeate the nuts and your ding wont be as crunchy.
I recommend using a very delicate but flavorful sea salt, such as fleur de sel or Maldon Sea Salt (see Resources, page 270).","url":"https://recipe.bluelayer.org/recipe/17075/almond-ding"},{"id":"17057","title":"Indian Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Combine the 3 cups of flour, baking powder and salt.
Add 1/4 cup milk and blend thoroughly.
Add the 1-1/2 cups of warm water, a little at a time, and knead the dough until it is soft but not sticky.
Place in a lightly oiled bowl, cover and let stand about 15 minutes.
Pull off egg-sized balls of dough and roll into balls.
Flatten the balls into circles about 1/4\" thick.
Punch a hole in the center of each flattened dough so it will puff.
Fry in a heavy skillet in oil until bubbles appear.
Turn bread over and fry until golden brown.
Remove fry bread and place on paper towels for about 1 minute.
Serve hot.
You can bite or tear a piece off of the corner and pour in honey or dip breads in con queso dip or use to make Indian tacos (these are made by topping hot breads with taco meat, shredded lettuce, diced onion, diced tomatoes and shredded cheese).
You can also top with sour cream and salsa.
(If you want to try the Indian tacos I suggest that you make the balls larger than the called for egg size).
These kind of tacos have to be eaten with a fork!
They are delicious!","url":"https://recipe.bluelayer.org/recipe/17057/indian-fry-bread"},{"id":"17048","title":"Strawberry-Blackberry Spinach Salad","ingredients":"strawberries, raw
blackberries, raw
vinegar, balsamic
honey
spinach, raw
cheese, feta
nuts, cashew nuts, raw
oil, olive, salad or cooking","directions":"Trim and cut the strawberries into bite sized pieces.
Wash the blackberries but keep them whole.
Pat dry.
In a medium sized bowl mix the vinegar and honey, then toss in the berries and mix to coat.
Allow berries to sit for about 10 minutes, stirring occasionally.
While the berries are soaking, put the spinach, feta and cashews in a medium bowl.
When the berries are done soaking, use a slotted spoon to remove them from the vinegar mixture and add them to the salad.
Then add the olive oil to the remaining vinegar mixture and whisk to mix, then pour over the salad.
Toss the coat the greens evenly.
Divide the salad between two plates and serve with warm bread.
This recipe serves two adults and two little ones, or two adults who dont feel like sharing.
Adding a grilled chicken breast or pork chop would make a full meal too.","url":"https://recipe.bluelayer.org/recipe/17048/strawberry-blackberry-spinach-salad"},{"id":"17042","title":"Dutch Hard Chocolate Candy Recipe","ingredients":"sugars, granulated
cocoa, dry powder, unsweetened
milk, buttermilk, fluid, cultured, lowfat
sugars, powdered
butter, without salt","directions":"Mix sugar and cocoa; add in the lowfat milk.
Bring to a boil and cook for 15 min (moderate heat).
Off the heat, add in the sifted powdered sugar and the small piece of butter.
Stir or possibly beat with a wooden spoon.
Beat, beat, beat or possibly stir, stir, stir till it becomes thick (for quite awhile).
Quickly pour into buttered forms - squares, rounds, hearts, whatever.
Let cold.
Don't touch.
This Borstplaat is very popular during the months of November and December at Sinterklaas (Santa Claus) on December 5 and at Christmas time.","url":"https://recipe.bluelayer.org/recipe/17042/dutch-hard-chocolate-candy-recipe"},{"id":"17040","title":"Reindeer Coated Trail Mix","ingredients":"peanut butter, smooth style, without salt
pretzels, soft, unsalted
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,","directions":"Place the peanut butter cereal, pretzels, rice krispies and marshmallows in a large bowl and combine them.
In a microwave safe bowl melt the chocolate on high power in 30 second intervals, stirring after each 30 seconds.
Pour melted chocolate over cereal mixture and stir to completely and evenly coat.
Pour mixture on waxed paper and let harden.
Once hardened, break into small pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17040/reindeer-coated-trail-mix"},{"id":"17033","title":"Microwave Monkey Bread Recipe","ingredients":"butter, without salt
sugars, brown
water, bottled, generic
spices, cinnamon, ground","directions":"Heat and mix ingredients in a bowl on high 1 minute and add in 1/3 c. of minced nuts.
Cut 1 can of biscuits into 4 pcs.
Put each piece of biscuit into mix and put in 8-inch glass bowl with glass in middle of bundt pan.
Cook 2 1/2 min on high and let cold 2 min.","url":"https://recipe.bluelayer.org/recipe/17033/microwave-monkey-bread-recipe"},{"id":"17029","title":"Ice Wine Whipped Cream","ingredients":"cream, fluid, heavy whipping
water, bottled, generic
sugars, powdered
apples, raw, with skin","directions":"Add cream, wine and sugar to large bowl.
Mix with hand mixer on HIGH until desired peaks appear.
Add apple pieces and mix with spoon until evenly distributed.
Garnish with mint leaf or green apple wedge.","url":"https://recipe.bluelayer.org/recipe/17029/ice-wine-whipped-cream"},{"id":"17023","title":"Rogene's Almond Roca","ingredients":"sugars, granulated
nuts, almonds
butter, without salt
syrups, corn, light","directions":"Bring to a boil 10 minutes or until mixture
starts to turn a semi-dark color.
Pour on greased cookie sheet and let cool.
When cool break into bite size pieces.","url":"https://recipe.bluelayer.org/recipe/17023/rogenes-almond-roca"},{"id":"17022","title":"Microwave Oven Peanut Brittle","ingredients":"oil, corn, peanut, and olive
sugars, granulated
syrups, corn, light
salt, table
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Grease a baking sheet, and set aside.
In a glass bowl, combine peanuts, sugar, corn syrup, and salt.
Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned.
Stir in butter and vanilla; cook 2 to 3 minutes longer.
Quickly stir in baking soda, just until mixture is foamy.
Pour immediately onto greased baking sheet.
Let cool 15 minutes, or until set.
Break into pieces, and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/17022/microwave-oven-peanut-brittle"},{"id":"17017","title":"Chocolate Caramel Mousse","ingredients":"sugars, granulated
butter, without salt
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,","directions":"Put sugar in a heavy pan, and turn heat to medium.
When sugar warms and begins to liquefy, add 1/2 cup water.
Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again.
Keep cooking until it liquefies again, stirring often and breaking up any chunks that form.
When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time.
Standing back to avoid spattering, add 1 cup cream, then stir until blended.
Let sit until cool enough to touch.
Meanwhile beat remaining cream until it holds soft peaks; refrigerate.
Melt chocolate over very low heat or in a double boiler or microwave.
Mix melted chocolate into caramel.
Add 1/3 of the whipped cream to caramel, and stir to combine.
Add remaining whipped cream and gently fold, just until combined.
Pour into a bowl and refrigerate until set, about 4 hours.
Scoop mousse with a spoon dipped in a hot water.
Serve alongside a piece of orange confit.","url":"https://recipe.bluelayer.org/recipe/17017/chocolate-caramel-mousse"},{"id":"17009","title":"Basic Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"In a food processor, briefly pulse flour, salt, and sugar to combine.
Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
Add 2 tablespoons ice water.
Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more water, 1 tablespoon at a time).
Do not overmix.
Turn out dough onto a large piece of plastic wrap.
Fold plastic over dough; press to shape into a 1-inch-thick disk.
Wrap in plastic.
Refrigerate until firm, at least 1 hour (or up to 3 days), or freeze up to 3 months; thaw overnight in the refrigerator before using.","url":"https://recipe.bluelayer.org/recipe/17009/basic-pie-dough"},{"id":"17002","title":"Shepherd's Pie","ingredients":"beef, grass-fed, ground, raw
onions, raw
soup, cream of chicken, canned, condensed
soy sauce made from soy (tamari)
beans, snap, green, raw
potatoes, raw, skin
cheese, cheddar","directions":"Preheat oven to 400 degrees.
Spray a square casserole dish with cooking spray.
Combine browned hamburger with onion, soup, and soy sauce in the prepared dish.
Layer drained beans on top of meat.
Spread mashed potatoes over the top, and sprinkle with cheese.
Bake for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/17002/shepherds-pie"},{"id":"16997","title":"Chapati (Indian Flat Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
salt, table","directions":"1) Mix 2 cups all purpose or whole wheat flour with approximately 1 cup water and 1/4 tsp salt.
Knead gently, roll into a ball, and set in fridge for 2 hours.
2) Divide the dough into 10 pieces and, on a floury surface, roll out into 10 flattened discs.
3) Heat a cast iron skillet.
Rub down with a paper towel damp with olive oil.
Place 1 flat bread on skillet and wait until it begins to bubble, and flip.
You can encourage the bubbles and eventually get pockets throughout the entire bread!
Wipe down the skillet with a very conservative amount of olive oil every once in a while to prevent the flour from burning.","url":"https://recipe.bluelayer.org/recipe/16997/chapati-indian-flat-bread"},{"id":"16987","title":"Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
cranberries, dried, sweetened","directions":"Combine the dry ingredients: flour, baking powder, salt, and sugar.
Using a pastry blender, cut in the butter to coat the pieces with the flour.
The mixture should look like coarse crumbs.
Next add the heavy cream.
Fold everything together, being careful not to overwork the dough.
Fold in the dried cranberries.
Form large mounds out of the dough.
The size can vary depending on if you want to stretch the recipe to make more.
(I generally make them bigger than a golf ball, but smaller than a tennis ball.)
Arrange them on a parchment-lined baking sheet and bake in a 400-degree oven for 16-20 minutes, or until the top just barely turns golden brown.","url":"https://recipe.bluelayer.org/recipe/16987/cranberry-scones"},{"id":"16977","title":"Grapeseed Oil Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat oven to 400 degrees F (200 degrees C).
In a food processor, whirl flour, sugar and salt together until well mixed.
Break up frozen grapeseed oil and combine with flour mixture.
Whirl together until it looks like cornmeal.
Gradually pour in water adding just enough to allow for dough to form a ball.
Immediately press dough into pie pan.
Cover and refrigerate any leftover dough.
Wrap pie crust edges with foil and bake for 10 to 15 minutes.
Use with your favorite pie recipe.","url":"https://recipe.bluelayer.org/recipe/16977/grapeseed-oil-crust"},{"id":"16971","title":"Chocolate and Nut Slice","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
martha white foods, martha white's buttermilk biscuit mix, dry
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
sugars, powdered","directions":"Break the milk chocolate into pieces and place in a heatproof bowl with the butter.
Rest the bowl over a pan of simmering water and stir frequently until melted.
Meanwhile, dampen a 450g/1lb loaf tin (pan) and line the base and sides with clear film (plastic wrap).
don't worry about smoothing out the creases in the film.
When the chocolate has melted, remove it from the heat and leave for 5 minutes until cooled.
Break the biscuits into very small pieces, then stir into the melted chocolate with the almonds.
Add the chopped chocolate to the bowl, and fold in quickly and lightly.
Turn the mixture into the tin and pack down with a fork.
Tap the base of the tin gently on the work surface.
Chill for 2 hours until set.
To serve, turn the chocolate loaf on to a board and peel away the clear film.
Dust lightly with the icing sugar and slice thinly.","url":"https://recipe.bluelayer.org/recipe/16971/chocolate-and-nut-slice"},{"id":"16965","title":"Double-Dutch Chocolate Fudge Upside-Down Cake","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
vanilla extract
nuts, walnuts, english
sugars, brown
water, bottled, generic
cream, fluid, heavy whipping","directions":"Preheat the oven to 350 degrees.
In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt.
Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended.
Stir in the nuts, if using.
Pour the batter into a greased 9 x 13-inch pan.
In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well.
Spread this mixture over the batter in the pan.
Using a large spoon, drizzle the boiling water over the cake; do not stir.
Bake for 40 to 45 minutes, or until the top of the cake is firm.
Let the cake cool slightly.
Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla.
Cut the cake into squares and lace them upside down (gooey side up) on dessert plates.
Spoon a dollop of whipped cream onto each piece of cake.","url":"https://recipe.bluelayer.org/recipe/16965/double-dutch-chocolate-fudge-upside-down-cake"},{"id":"16958","title":"Mini Mozzarella Cheese Scones","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
leavening agents, baking soda
sugars, granulated
salt, table
cheese, mozzarella, low sodium
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, red or cayenne
parsley, fresh","directions":"Preheat oven to 200C or around 400F.
Cut a piece of parchment paper to fit a baking tray.
Sift flour, salt, cayenne pepper and baking powder into a mixing bowl.
Rub butter with finger tips into the flour mixture until it becomes like fine bread crumbs.
Mix grated cheese, paisley flakes and sugar into the flour mixture, mixture should have consistency which resemble \"bread crumbs\".
Make a well into the mixture and add milk, leaving a little bit to brush on the scones if you wish.
Combine with a spatula or wooden spoon so that it becomes a dough, knead quickly and gently on a lightly floured board, pat dough out into approximately 2.5cm thick and cut with a 4-5cm round cutter, into as many rounds as you can.
I usually roll the last bits into balls, brush the top with a little milk and place on parchment paper on the tray and bake for about 10-12 minutes until tops are lightly browned.
Remove from oven and place on cooling rack so as not to burn the bottom.","url":"https://recipe.bluelayer.org/recipe/16958/mini-mozzarella-cheese-scones"},{"id":"16955","title":"Baked Candied Sweet Potatoes Recipe","ingredients":"sugars, brown
orange juice, raw
pumpkin, raw
vanilla extract
sweet potato, raw, unprepared
butter, without salt","directions":"In a large bowl combine brown sugar, orange junce, pumpkin pie spice and vanilla.
Add in sweet potatoes; toss to coat.
Transfer to a 3 quart rectangular baking dish.
Dot with butter.
Bake, covered, in a 350 oven for 40 min.
Remove from oven and stir gently, spooning syrup over potatoes.
Bake, uncovered, for 15 to 20 min more till potatoes are tender.
Makes 8 to 10 servings MAKE AHEAD TIP: Prepare and bake as above, cold completely.
Cover and chill several hrs or possibly overnight.
Bake, covered in a 325 oven for 30 to 35 min or possibly till heated through.","url":"https://recipe.bluelayer.org/recipe/16955/baked-candied-sweet-potatoes-recipe"},{"id":"16951","title":"Fluffy Sandwich Bread with Milk (in a Bread Machine)","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt","directions":"Put the case for your bread maker on a scale and pour in the milk.
Measure out the other ingredients and add them in.
Set the dough either on the soft bread or golden brown setting, and let it make the dough.
You can also make a low fat version.
The bread will brown easily (especially with the chocolate version), so use the Sweet Bread setting if your machine has it.
If you don't take it out quickly, it will burn and become hard!
If the crust and top burn too much, try taking the bread out 5 to 8 minutes before the baking course ends.
Once it has cooled down, store in a bag so it doesn't dry out.
If possible, slice the bread when you need it.
Don't slice it all in the beginning.
Marble Chocolate Version: At the mix call, add in 8 pieces of chocolate.
According to the kind of chocolate bar and the timing, it might turn out as chocolate bread.
I suppose it depends on your machine!
Chocolate Sandwich Bread Substitute 20-30 of the 250 g of bread flour with cocoa powder.
You can also use matcha, etc.
Cheese Sandwich Bread Add in 1-4 slices of cheese.
You can either do this at the mix call or at the beginning.
The dough will rise really high!
You can also add in cubed cheese at the end.
Hot Sandwiches Chocolate Banana Cheese Sandwiches are the best!
For a healthier version: Substitute soy milk for the milk, the sweetener for the sugar, reduce the salt to 2 g, and use 15 g of transfat free shortening for the grease.
Flour 270 g: Milk 220 g, Bread flour 270 g, Sugar 32 g, Yeast 3.2 g, Salt 3.2 g, Butter 21 g.
Flour 300 g: Milk 250 g, Bread flour 300 g, Sugar 36 g, Yeast 3.6 g, Salt 3.6 g, Butter 24 g.
Flour 350 g: Milk 290 g, Bread flour 350 g, Sugar 42 g, Yeast 4.2 g, Salt 4.2 g, Butter 28 g.
is the Forever Fluffy Shaped Bread.
Lately I have been using a new Bread Machine.
With the regular course, the dough rises too fast, creates a depression, and bakes too fast.
Maybe I was putting in 38 g of sugar?
Instead of salt, you can use 18 grams of shio-koji!
It's stays fluffy, and it seems like it's even a bit sweeter this way.
This is something that's been a big hit lately.
I've been using 100% veggie juice!!
Half veggie juice and half soy milk is also just as good.
I love it.","url":"https://recipe.bluelayer.org/recipe/16951/fluffy-sandwich-bread-with-milk-in-a-bread-machine"},{"id":"16922","title":"Perfect Oil Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Measure the flour carefully and put it in a medium-sized bowl.
Add the dash of salt and stir it with a fork.
Pour the oil in and stir and \"cut\" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.
Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.
Wipe your countertop with a damp cloth and spread a piece of wax paper on it.
The paper should not slide -- if it does, dampen the counter a LITTLE more.
Form a little more than half of the dough into a disk and place it on the wax paper.
Cover it with another piece of wax paper.
Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.
Periodically do the following:.
peel off the top piece of wax paper, then lay it gently back on top of the crust.
using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.
Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan.
IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan.
Gently peel off the wax paper.
Use the same technique to roll the top crust.
As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.
OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.
Bake according to your pie directions.
BON APPETIT!","url":"https://recipe.bluelayer.org/recipe/16922/perfect-oil-pastry"},{"id":"16909","title":"No-Knead Grilled Naan","ingredients":"water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
yogurt, greek, plain, nonfat
honey
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, combine water and milk.
Add yeast, salt, yogurt and honey and stir to combine.
Add flour and, using a wooden spoon, stir mixture until just combined and all the flour is incorporated into the dough.
Cover bowl with plastic wrap and let dough rest about 2 hours until it rises and then collapses or flattens on top.
Once collapsed, use dough immediately or transfer dough to a lidded, non-airtight container and store for up to 7 days in the fridge (see note), or 3 weeks in the freezer.
If you are going to freeze it, divide into four 1/2-pound portions and freeze separately.
Once frozen, thaw dough in refrigerator overnight before using.
On baking day, heat grill to high for 5 to 10 minutes, with the lid on.
Then use a grill brush to scrape any residue from grill grates.
Reduce heat to medium; keep covered.
Meanwhile, punch down dough and, on a lightly floured surface, divide into 4 equal pieces (if you didnt already divide it prior to freezing).
With floured hands, stretch and press each piece of dough to about 18-inch thickness.
Quickly but carefully transfer dough to grill, using tongs if needed, then cover grill and cook 3 minutes until grill marks appear on bottom and top of dough is puffy.
Use tongs to flip dough and cook on the other side for 3 minutes until grill marks appear and bread is cooked through.
Repeat with any remaining dough.
Serve immediately with toppings of your choice (butter, ghee, garlic and fresh chopped herbs are some tasty examples).
Note: It is easier to handle the dough once its refrigerated, so I usually let mine rest overnight in the fridge before using.
There tends to be a more developed flavor, too, when it chills overnight.
Adapted from Artisan Pizza and Flatbread in Five Minutes a Day.","url":"https://recipe.bluelayer.org/recipe/16909/no-knead-grilled-naan"},{"id":"16902","title":"Canola Oil Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, canola","directions":"Mix the ingredients and press evenly into a 9 inch pie plate.
Tips: Crumble the dough evenly into the pie plate and then pat into place with your fingers to evenly distribute the dough on the bottom of the pan and up the sides.
If needing a baked unfilled shell I suggest baking the shell at 325* for about 18 minutes.
You want it to be slightly golden so watch carefully.","url":"https://recipe.bluelayer.org/recipe/16902/canola-oil-pie-crust"},{"id":"16892","title":"Paleo and Vegan Pumpkin Blondies","ingredients":"nuts, almonds
syrup, maple, canadian
pumpkin, raw
sugars, granulated
vanilla extract
vinegar, cider
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
pumpkin, raw
nuts, almonds","directions":"Preheat oven to 325 degrees F and line the bottom of an 8x8 inch square baking pan with parchment paper and spray the sides generously with coconut oil spray (see note).
In a large, microwave-safe bowl, melt almond butter with the maple syrup in the microwave (see note) until almond butter is creamy, about 1 minute.
Add pumpkin and beat with an electric hand mixer until well combined, scraping the sides down as necessary.
Beat coconut sugar, vanilla and apple cider vinegar into almond butter mixture until well combined.
Add the sifted coconut flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice into the mixture and stir until smooth and well combined.
Make sure you scrape all the flour off the sides of the bowl into the mixture.
Pour batter into the prepared pan and smooth out evenly.
Sprinkle with the chopped nuts.
Let batter stand for 5 minutes before baking, to allow the coconut flour to begin absorbing the moisture.
Bake until a toothpick inserted into the center comes out clean and the edges are crisp, about 5055 minutes.
Let cool completely before cutting into bars and devouring (see note).
Notes: 1.
Gluten free baking can be tricky, so I highly recommend measuring your flour to make sure you get perfect results.
These bars are very moist and dense and you need to get them out of the pan carefully.
If you want them to be super easy, you can leave an overhang of parchment paper, so you can lift them out of the pan to cut once they are cooled.
Dont like microwaves?
You can melt them together on the stove too!
Since these brownies and dense, you need to cook them low and slow.
Resist the urge to check them before the time is up, or they will deflate.
Also, make sure they are completely cooled before cutting.
If you want them to be a little firmer, then let them completely cool in the refrigerator.
Store blondies in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/16892/paleo-and-vegan-pumpkin-blondies"},{"id":"16882","title":"Hot and Sweet Nut Brittle","ingredients":"nuts, almonds
vinegar, cider
sugars, granulated
sugars, granulated
salt, table
spices, cumin seed
spices, coriander seed
spices, pepper, red or cayenne","directions":"Preheat oven to 375F Place almonds in 15 1/2 x 10 1/2-inch jelly-roll pan.
Bake 10 to 15 minutes until golden brown, shaking pan occasionally.
Cool almonds in pan on wire rack.
While almonds cool, in heavy 3-quart saucepan, heat vinegar and 2 cups sugar to boiling over medium heat.
Continue cooking over medium heat until mixture turns dark amber in color, 15 to 20 minutes, stirring occasionally.
(If using a thermometer, temperature should read about 360F.)
Meanwhile, in small bowl, mix salt, cumin, coriander, ground red pepper, and remaining 1 tablespoon sugar.
Lightly grease large cookie sheet.
Remove saucepan from heat.
Stir spice mixture into hot sugar syrup.
Add almonds, and stir until evenly coated.
Immediately pour mixture onto cookie sheet.
With 2 forks, spread almond mixture to form a single layer.
Cool brittle completely on cookie sheet on wire rack.
With hands, break brittle into small pieces.
Store in tightly covered jar or tin for up to a month.","url":"https://recipe.bluelayer.org/recipe/16882/hot-and-sweet-nut-brittle"},{"id":"16877","title":"Caramelized Almonds","ingredients":"butter, without salt
nuts, almonds
sugars, granulated","directions":"Melt butter in 10-inch skillet until sizzling; add almonds and 4 tablespoons sugar.
Cook over medium heat, stirring constantly, 4-5 minutes or until sugar melts and nuts are golden brown.
(Watch closely to prevent burning.)
Remove from heat; stir in remaining 2 tablespoons sugar.
Quickly spread onto waxed paper; cool completely.
Break clusters of nuts into pieces.
Store in container with tight-fitting lid.","url":"https://recipe.bluelayer.org/recipe/16877/caramelized-almonds"},{"id":"16856","title":"Cinnamon Roll Bites with Cream Cheese Frosting","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
sugars, granulated
sugars, brown
cheese, parmesan, hard
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
syrup, maple, canadian","directions":"Preheat oven to 350AF.
Sift and add all-purpose flour, baking powder, salt into a bowl.
Cut cold butter into small cubes and add to the dry ingredients.
With a spatula or dough cutter (or even with a fork) cut butter into small pieces until pea size.
When butter is cut and mixed with flour, add cold milk.
You're going to roll the dough into small balls, so add more milk or flour if you'd like.
Mix well until all ingredients for the dough are combined.
Set the dough to a side, combine cinnamon, granulated sugar, brown sugar in another bowl.
Stir it well so cinnamon is evenly distributed.
Roll the dough into small balls using your hands, coat the balls with cinnamon-sugar mixture.
Place the coated balls in a buttered pie pan (or really, any flat pan).
Bake for 25 minutes.
Your cinnamon balls should be golden brown and crispy.
If not, bake for couple minutes more.
Take them out of oven and set aside to let them cool.
While they are cooling, we'll make the frosting.
(But if you prefer to drizzle when the cinnamon balls are hot, make the frosting while baking).
Cooling makes the balls to keep crispness even after frosting.
Combine softened cream cheese, lemon juice, sugar, milk, and maple syrup(optional) in a bowl.
Mix well and check the consistency.
You can use an electric hand mixer.
But I just used a spatula.
You can add more milk or cream cheese for your preferred consistency.
Drizzle it over the cinnamon balls.
(Secret) you can roll the balls and coat them with remained cinnamon coating mixture before frosting is dried!
Extra sugary and yummy!","url":"https://recipe.bluelayer.org/recipe/16856/cinnamon-roll-bites-with-cream-cheese-frosting"},{"id":"16841","title":"Oatmeal Cookie Ice Cream Pie","ingredients":"oats
nuts, almonds
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt
ice creams, vanilla
strawberries, raw
vanilla extract","directions":"In a medium bowl, combine oats, almonds, 3 tbsp of the brown sugar, flour and melted butter; toss thoroughly.
Press evenly into 9-inch pie plate that has been lightly coated with non-stick cooking spray.
Bake in 375 oven for 12-14 minutes until lightly browned.
Coat bottom of metal measuring cup with non-stick cooking spray; use bottom of cup to press crust evenly into pie plate.
Cool completely on wire rack.
Fill crust with ice cream; freeze until firm.
Just before serving, toss berries with remaining 2 tbsp brown sugar and vanilla.
Arrange over top of pie.","url":"https://recipe.bluelayer.org/recipe/16841/oatmeal-cookie-ice-cream-pie"},{"id":"16837","title":"Indian Sweet Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
sugars, granulated
oil, olive, salad or cooking","directions":"In a large bowl, stir together flour, salt and water until a soft dough is formed.
Turn dough out onto a lightly floured surface and knead briefly.
Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
Select a ball of dough and roll out until very thin but not torn.
Sprinkle lightly and evenly with sugar.
Fold up dough into a small square and roll out again until thin.
Heat a lightly oiled griddle over medium heat.
Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden.
Serve immediately.
Repeat until all dough balls have been rolled and cooked.","url":"https://recipe.bluelayer.org/recipe/16837/indian-sweet-bread"},{"id":"16835","title":"Cereal Killer Bars","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
peanut butter, smooth style, without salt
syrups, corn, light
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"In a saucepan mix together the margarine, white sugar, peanut butter and corn syrup.
Heat to boiling and boil for 1 minute.
Remove from the heat and add the Rice Krispies.
Mix and pat into an 8\" square buttered dish.
Top with chocolate chips while still warm and smear the chips as they melt, to cover the squares.
(Sometimes I will use a hairdryer to speed along the melting process).
Score these squares with a knife while they are still warm, but do not cut until they are set.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/16835/cereal-killer-bars"},{"id":"16832","title":"Crunch Crust Apple Pie","ingredients":"apples, raw, with skin
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Slice apples into a large bowl.
Add the next four ingredients and toss together.
Set aside.
In another bowl, cut butter into small pieces and mix with the other three ingredients until crumbly.
Set aside 3/4 cup of this mixture for the topping.
Press the remaining mixture into a 9 pie pan.
Pour in the apple filling in on top of that and then top with the reserved crumb mixture.
Bake at 350 F for about 60 minutes.","url":"https://recipe.bluelayer.org/recipe/16832/crunch-crust-apple-pie"},{"id":"16825","title":"Basic Sauerkraut","ingredients":"cabbage, raw
salt, table
spices, caraway seed
mustard, prepared, yellow","directions":"Remove any unattractive outer leaves from the head of cabbage.
Reserve one (for step 7).
Shred the remaining head of cabbage or slice into fine strips.
Smaller pieces will require less time to release their liquid, larger pieces will take a bit longer and need more massaging.
Food processor slicing and shredding blades work wonderfully.
Put the sliced cabbage into a large bowl.
Toss with the salt.
Let the salted cabbage sit for 10 minutes, tossing occasionally if you think of it.
This will give the cabbage time to start releasing its juices.
Once the cabbage looks a little soft, squeeze it and massage it to coax more liquid from it.
When your cabbage feels a bit softer and you have a decent amount of liquid in the bottom of your container, toss in your seasonings.
Get a clean wide-mouthed quart-sized jar and a wooden spoon and start packing!
Push that kraut in there as much as you can.
You want to end up with an inch of space at the top of your container.
You want your cabbage to be completely covered in its own juice.
You must pack very tightly.
(optional) Use the reserved outer leaf to hold the shredded cabbage beneath the surface of the liquid.
Just press a large piece of leaf into the jar until it fits above the kraut and below the jar shoulders.
The leaf can be composted after fermentation has transformed your kraut.
After fermentation, you can discard this.
Use a jar filled with water, a boiled and sterilized rock, a plastic bag filled with leftover kraut juice or some other weight to keep your kraut below the surface of the liquid.
If you dont want to deal with weighting it down, you can look in every couple days and push everything back down below the surface liquid.
Be aware that if you forget to do this you may get surface mold.
This can be skimmed and composted, but most people prefer to avoid it all together!
Depending on the submersion method you use, you can either loosely cover your jar with a loose lid or cover the top with a cloth and secure it with a rubber band.
Place the jar at room temperature away from direct sunlight.
Wait four to six weeks.
Feel free to taste along the way and find your perfect acidity level and texture.
Warmer temperatures and smaller cabbage pieces will require less time, larger pieces and cooler temperatures will require more.
Note: This recipe is for one quart jar.
My usual quantity is about 8 pounds of cabbage (other ingredients adjusted proportionally), which makes a gallon.","url":"https://recipe.bluelayer.org/recipe/16825/basic-sauerkraut"},{"id":"16822","title":"Blueberry-Peach Galettes","ingredients":"spices, pumpkin pie spice
peaches, yellow, raw
blueberries, raw
sugars, granulated
apricots, dried, sulfured, uncooked
sugars, granulated","directions":"Preheat oven to 425.
Line a baking sheet with foil or parchment paper.
Roll 1 dough portion into a 12-inch circle; place on foil.
Combine peaches, blueberries, and 1/4 cup sugar.
Arrange half of peach mixture in center of dough, leaving a 3-inch border.
Fold edges of dough toward center, pressing gently to seal (dough will only partially cover peach mixture).
Brush half of melted preserves over peach mixture and edges of dough.
Bake at 425 for 10 minutes.
Reduce oven temperature to 350 (do not remove galette from oven); bake an additional 20 minutes or until lightly browned.
Repeat procedure with remaining dough, peach mixture, and preserves.
Sprinkle with 1 tablespoon of sugar.
Serve warm or at room temperature.
Cut each galette into 8 wedges.","url":"https://recipe.bluelayer.org/recipe/16822/blueberry-peach-galettes"},{"id":"16820","title":"Chocolate Dip","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping","directions":"Pour both into small saucepan over very low heat, so chocolate will not burn.
Stir till melted.
Take off of heat and serve immediatly.
I sometimes add splashes of our favorite liquors and flavorings and a dash of cinnamon.
Serve with fresh fruit, like strawberries, and/or cut up pieces of pound cake or angelfood cake.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/16820/chocolate-dip"},{"id":"16773","title":"Pumpkin Pie Yogurt","ingredients":"yogurt, greek, plain, nonfat
pumpkin, raw
honey
pumpkin, raw
nuts, pecans","directions":"Combine well the first 4 ingredients in a bowl.
Spoon into 2 chilled dessert dishes and sprinkle with the pecans.
Serve.","url":"https://recipe.bluelayer.org/recipe/16773/pumpkin-pie-yogurt"},{"id":"16771","title":"Peach Fool","ingredients":"butter, without salt
peaches, yellow, raw
sugars, granulated
orange juice, raw
cream, fluid, heavy whipping
vanilla extract","directions":"Heat a medium skillet and add the butter.
When the butter melts, add the peaches and 1/4 cup sugar.
Stir to blend and cook for 1 minute.
Remove the skillet from the heat and add the orange liqueur.
Return the skillet to the heat and cook the peaches over medium heat until they are tender when pierced with the tip of a knife, 1 to 2 additional minutes.
Transfer the peaches to a platter and spread them out.
They will cool more quickly that way.
Refrigerate so they cool completely.
In the bowl of an electric mixer fitted with the whisk attachment (or, alternatively, with a whisk by hand) whip the cream until it forms soft peaks.
Whisk in the remaining 3 tablespoons sugar and the vanilla.
Whip until fairly firm in texture.
When the peaches are cooled, fold them (and any cooking liquid sitting on the platter) into the whipped cream and transfer to a serving dish or individual glasses.
Refrigerate until ready to serve.","url":"https://recipe.bluelayer.org/recipe/16771/peach-fool"},{"id":"16770","title":"Basic Syrian Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
oil, olive, salad or cooking
onions, raw
salt, table
water, bottled, generic
oil, olive, salad or cooking
nuts, pine nuts, dried
noodles, egg, dry, unenriched
oil, olive, salad or cooking
water, bottled, generic","directions":"Place the rice in a medium-size bowl, add 4 cups of the cold water, and let soak for 10 minutes.
Heat the oil in a medium-size, heavy-bottomed saucepan for about a minute over medium heat.
When the oil is warm, add the onions and cook, stirring, until wilted and golden, 3 to 4 minutes; do not allow to brown or burn.
Add the remaining 2 cups cold water and the salt to the saucepan and bring to a boil over high heat.
Drain the rice in a fine mesh strainer and add to the boiling water.
Stir once gently and continue to boil briskly, uncovered, until the water is cooked down to the surface level of the rice, about 5 minutes.
Cover tightly, reduce the heat as low as it will go, and steam until all the water is fully absorbed and the rice is tender but not mushy, 10 to 20 minutes.
Fold the rice over very gently with a soup spoon.
Sprinkle the top with the warm water to moisten.
Serve hot, with the pine nut or vermicelli garnish, if desired.
If using the optional pine nut garnish, just before serving the rice, heat the oil in a small, heavy frying pan over medium heat.
Add the pine nuts and stir constantly until the nuts are brown, about 2 minutes.
(Watch carefully so that they dont burn.)
Put the rice in a serving bowl or platter and sprinkle with the hot nuts.
Serve immediately.
If using the optional vermicelli garnish, break the noodles into small pieces, about 1/2 inch long.
Heat the oil in a small, heavy frying pan over medium heat.
When the oil is very hot, add the noodles and stir constantly until the pieces are brown.
Add the water, stir, and cook until the noodles are soft, about 8 minutes.
Mix half of the noodles into the rice.
Place the rice in a serving bowl or platter and garnish with the remaining hot noodles.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/16770/basic-syrian-rice"},{"id":"16764","title":"Simple Peanut Butter Pie Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
cheese, parmesan, hard
sugars, powdered
peanut butter, smooth style, without salt
cream, whipped, cream topping, pressurized","directions":"Cream the above.
Mix in 8 ounces whipped whipping cream or possibly 1 box Dream Whip.
Pour into baked pie shell.","url":"https://recipe.bluelayer.org/recipe/16764/simple-peanut-butter-pie-recipe"},{"id":"16752","title":"Kentucky Fried Chicken Seasoning Mix","ingredients":"salt, table
wheat flour, white, all-purpose, unenriched
spices, pepper, black
spices, paprika
spices, garlic powder
mustard, prepared, yellow
spices, thyme, dried
spices, basil, dried
spices, oregano, dried
spices, ginger, ground","directions":"Mix all together.
Take pieces of chicken and dip in slightly beaten raw egg.
Roll in spices.
Fry chicken in oil.
Bake in foil,metal or glass pan in a 350F degrees oven for 45 minutes.","url":"https://recipe.bluelayer.org/recipe/16752/kentucky-fried-chicken-seasoning-mix"},{"id":"16743","title":"Janet's Apple Crisp","ingredients":"apples, raw, with skin
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt","directions":"Heat oven to 375 degrees F. Grease square pan, 8x8x2\" or round deep dish pie pan.
Place apple slices in pan.
Mix remainder of ingredients thoroughly and sprinkle over apples.
Bake 30 minutes or until apples are tender and topping is golden brown.
Serve warm and, if desired, with lifht cream or ice cream.
Variation:.
Substitute 1 can (1 pound 5 ounces) cherry pie filling for the apples, reduce brown sugar to 2/3 cup.","url":"https://recipe.bluelayer.org/recipe/16743/janets-apple-crisp"},{"id":"16742","title":"Brown Sugar-Peach Pie With Coconut Streusel","ingredients":"spices, pumpkin pie spice
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
peaches, yellow, raw
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt","directions":"Preheat oven to 425 degrees.
Fit dough into a 9-inch pie plate.
Fold edges under; flute.
Line dough with a piece of foil, and arrange pie weights or dried beans on foil.
Bake at 425 degrees for 10 minutes.
Reduce oven temperature to 350 degrees.
Remove pie weights and foil.
Bake at 350 degrees for 5 minutes.
Cool crust on a wire rack.
Combine 1/3 cup sugar, flour, and cinnamon in a bowl; sprinkle over peaches.
Toss gently.
Spoon into prepared crust.
Bake at 350 degrees for 30 minutes.
Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peach mixture.
Shield edges of crust with foil.
Bake an additional 30 minutes or until golden.
Cool on a wire rack.
Note: There are two good ways to peel peaches: with a potato peeler if they're not too ripe or, if they are, by plunging them in boiling water for about 30 seconds, making the skin a cinch to peel off with a paring knife.","url":"https://recipe.bluelayer.org/recipe/16742/brown-sugar-peach-pie-with-coconut-streusel"},{"id":"16719","title":"Cinnamon Toast Crunch","ingredients":"wheat flours, bread, unenriched
butter, without salt
sugars, granulated
salt, table
spices, cinnamon, ground","directions":"Heat the oven to 325F.
Tear the bread into 1/2-inch pieces.
Put it in a bowl, then douse and toss it with the brown butter.
Let the bread soak for 1 minute.
Add the sugar, salt, and cinnamon to the bread and toss well.
Spread the mixture on a parchment- or Silpat-lined sheet pan and bake for 25 minutes.
Pull the sheet pan slightly out of the oven and, using a spatula, a spoon, or whatever youve got, break up the cinnamon toast crunch a bit and toss it around, to make sure it is caramelizing and drying out.
Bake for an additional 5 minutes or more, until you have dry, caramelized clusters.
Cool the cinnamon toast crunch completely before storing or using in a recipe.
Stored in an airtight container at room temperature, it will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.","url":"https://recipe.bluelayer.org/recipe/16719/cinnamon-toast-crunch"},{"id":"16710","title":"Swedish Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stir all the ingredients together, do not over mix.
Make 2 buns and cut them a little so you will get four pieces easy to tear apart out of each bun.
Bake at 425F for 12 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/16710/swedish-scones"},{"id":"16703","title":"Pooh's Honey Sauce 1","ingredients":"honey
cream, whipped, cream topping, pressurized","directions":"Heat honey gently (do not boil) in a double boiler or heavy saucepan.
Remove from the heat and slowly stir in the cream.
Blend thoroughly.
Use on cereals, pancakes, waffles, French toast, ice cream, apple pie, or other desserts.
Store in a tightly-closed jar in the fridge, if there is any left over.
Winnie-the-Pooh woke up suddenly in the middle of the night and listened.
Then he got out of bed, and lit his candle, and stumped across the room to see if anybody was trying to get into his honey-cupboard, and they weren't, so he stumped back again, blew out his candle, and got into bed -- The House at Pooh Corner.","url":"https://recipe.bluelayer.org/recipe/16703/poohs-honey-sauce-1"},{"id":"16698","title":"Cucumber-Mango Salad","ingredients":"pickles, cucumber, sour
mango nectar, canned
rice vinegar,
seeds, sesame seeds, whole, dried
sweetener, syrup, agave","directions":"Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel.
Slice into 1/4-inch pieces and place into salad bowl.
Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.","url":"https://recipe.bluelayer.org/recipe/16698/cucumber-mango-salad"},{"id":"16693","title":"Mango Shake","ingredients":"yogurt, greek, plain, nonfat
mango nectar, canned","directions":"place yogurt in blender.
turn on blender and with blender running drop mango pieces in blender one at a time until shake is smooth and creamy.
pour into a glass and enjoy!","url":"https://recipe.bluelayer.org/recipe/16693/mango-shake"},{"id":"16679","title":"Tropical Granola Bars","ingredients":"oats
rice flour, white, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
papayas, raw
pineapple, raw, all varieties
nuts, almonds
seeds, flaxseed
sugars, granulated
leavening agents, baking soda
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey","directions":"Mix dry ingredients and then add wet ingredients.
Be sure that you mix everything thoroughly.
You can use your hands for this if you want.
Press (firmly) into a greased jelly roll pan.
Bake at 350 degrees for 15-18 minutes.
Cut into pieces as soon as you take them out of the oven.
A pizza cutter works well for this step.
Cool and wrap.
May be frozen.
I wrap each piece in wax paper and then freeze them in a ziplock bag.
Note: If you can't find almond flour, you can use your blender or food processor to finely grind almonds and get a similar product.
All the flours are interchangeable, so use what you like or have on hand.
The mixture I have here does not destroy the tropical flavors, but feel free to experiment.
The flours are just a binder that add nutrients.","url":"https://recipe.bluelayer.org/recipe/16679/tropical-granola-bars"},{"id":"16664","title":"Chocolate Chip Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
salt, table
butter, without salt
sugars, granulated
syrup, maple, canadian
vanilla extract
mini semi-sweet chocolate baking chips,","directions":"Preheat oven to 325F.
Whisk together flour, cornstarch, and salt in large bowl, and set aside.
Beat butter, sugar, maple syrup, and vanilla extract with electric mixer 4 minutes, or until light and fluffy.
Add flour mixture and mix until combined.
Stir in 1/2 cup chocolate chips.
Transfer dough to 15- x 11-inch ungreased jelly-roll pan.
Press dough smooth with fingers, and prick all over with fork.
Bake 35 minutes, or until edges just begin to brown and dough looks slightly firm.
Remove from oven and, using thin knife, cut shortbread into approximately 3- x 1-inch pieces in pan.
(First cut 4 3-inch rows lengthwise; then cut 1-inch pieces crosswise.)
Allow shortbread to cool completely in pan on wire rack.
Meanwhile, melt remaining 1 cup chocolate chips in top of double boiler on low heat, or melt in glass bowl in microwave 30 seconds to1 minute.
Spread melted chocolate onto shortbread, spreading almost to edges.
Refrigerate 15 to 20 minutes to allow chocolate topping to set.
Break apart, and serve.","url":"https://recipe.bluelayer.org/recipe/16664/chocolate-chip-shortbread"},{"id":"16656","title":"Low Carb Chocolate Pecan Crust","ingredients":"nuts, pecans
sugars, granulated
cocoa, dry powder, unsweetened
butter, without salt","directions":"Pre-heat oven to 350 degrees F.
Spray a 9-in pie plate (not glass!)
with cooking spray.
In food processor, process nuts until almost becomes a nut butter.
It should be finely ground, like meal, but just starting to \"cream\" on the sides/bottom of the food processor.
Add Splenda and cocoa, pulse until mixed in thoroughly.
Melt butter.
Transfer nut mixture to medium sized bowl, and drizzle with melted butter, tossing with a fork to coat.
Press nut mixture onto sides and bottom.
Bake at 350 degrees F for 11 minutes (do not overcook as this will make the crust taste burnt!
).
Cool on wire rack for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/16656/low-carb-chocolate-pecan-crust"},{"id":"16643","title":"Holiday Macadamia Nut Brittle","ingredients":"nuts, macadamia nuts, raw
sugars, granulated
syrups, corn, light
water, bottled, generic
butter, without salt
salt, table
leavening agents, baking soda","directions":"Preheat the oven to 350 degrees.
(180 C).
Spread the nuts on a baking tray and toast them in the oven until light golden, 4-6 minutes, turning the nuts after 3 minutes so they toast evenly.
Remove them from the oven and the hot pan to let them cool to room temperature.
coarsely chop the nuts and set aside.
Put the sugar in a medium saucepan.
Add the corn syrup and water turn stove to medium heat, stir to mix, bring to a boil.
Continue boiling, undisturbed, until a layer of bubbles forms on top, 3 to 4 minutes.
Cover the pan with aluminum foil and continue to boil undisturbed for 5 minutes longer.
I place a wooden spoon on top of the foil to keep down.
Remove the foil, add the butter, gently stir with a wooden spoon a few times.
When the butter has melted and is combined with the sugar mixture -- and forms a soft boil add your candy thermometer continue cooking over medium heat, stirring occasionally, until a candy thermometer inserted into the mixture registers 300 degrees (150 C), about 8-10 minutes (depending on your cookware).
Meanwhile, coat a 12-by-17-inch (30-by-43-cm) sheet pan with vegetable oil or spray it with nonstick cooking spray.
As soon as the sugar mixture reaches the desired temperature, immediately but carefully stir in the combined salt and baking soda and chopped macadamia nuts.
Using a long metal spatula, spread the nut mixture as thinly and evenly as possible over the prepared pan.
Leave the brittle to cool to room temperature.
The brittle will harden very quickly.
When the brittle is completely cooled and hardened, run a clean, dry towel over the brittle's surface to absorb some of the oil.
Carefully cut or tap the brittle with a mallet to break it into irregular pieces.
Store in one or more airtight containers at cool room temperature.","url":"https://recipe.bluelayer.org/recipe/16643/holiday-macadamia-nut-brittle"},{"id":"16640","title":"Foolproof Ume Plum Compote","ingredients":"plums, raw
sugars, granulated
water, bottled, generic","directions":"Wash the ume plums and take the stem ends off.
Pierce each fruit all over with a needle, and put in a pan.
Use a large pan so that the ume plums don't bump against each other if possible.
In another pan, bring a generous amount of water, enough to cover the ume plums, to a boil.
Pour the boiling water into the pan with the ume plums.
Cover the pan with a blanket or similar to maintain the temperature, and leave for an hour.
After an hour has passed, make another pan ready filled with boiling water.
Scoop up the ume plums very, very carefully and transfer them to the other pan.
Wrap the 2nd pan up in a blanket and leave for an hour.
Repeat this 5 to 6 times.
After the ume plums have been de-bittered, add the sugar to a pan evenly, and pour in 50 ml of boiling water or water that's been boiled and cooled.
Put the ume plums very carefully on top of the bed of sugar.
Heat the pan on the lowest possible heat setting.
Melt the sugar, being careful not to let it burn.
Simmer for about 40 minutes.
The sugar crystals will disappear with time.
When the sugar has completely melted it's done!
Put the ume plums in a storage container with the syrup.
The sugar will have permeated the plums the next day.
Stick 3 needles like this with tape on the end of a disposable chopstick to pierce the plums quickly.
I used a generous amount of sugar so that the ume plums keep longer.
Adjust the amount of sugar to your taste.
If you are using fully ripe yellow ume plums, use water that's about 80C, not quite boiling.
Ripe ume plums aren't very bitter, so you only need to repeat this process twice.
Use 2 pans.
Put the ume plums in one pan so that theres space in between them as shown in the photo.
When the plums have been de-bittered, bring water to a boil in the 2nd pan.
Transfer the ume plums verrry careful with a spoon.
Do not let them bump against each other!
After removing their bitterness, simmer in sugar.
They'll still be quite tart when freshly made.","url":"https://recipe.bluelayer.org/recipe/16640/foolproof-ume-plum-compote"},{"id":"16637","title":"No Bake Chocolate Cake","ingredients":"butter, without salt
pascha, organic bitter-sweet dark chocolate chips,
cookies, graham crackers, plain or honey, lowfat
nuts, macadamia nuts, raw","directions":"If using hazelnuts: Preheat the oven to 350 degree F (177 degree C) and place the hazelnuts on a baking sheet.
Bake for about 15 minutes or until fragrant and the skins begin to flake.
Remove from oven and place a dish towel over the nuts.
Let the nuts sit for a few minutes and then rub the nuts in the towel briskly to remove the skins.
Let cool and then chop coarsely.
If using almonds, walnuts, pecans, and/or macadamia nuts: In a 350 degree F oven bake the nuts for about 8 - 10 minutes or until lightly brown and fragrant.
Let cool then chop coarsely.
Then in a heatproof bowl over a saucepan of simmering water, melt the butter and chocolate.
Meanwhile break the digestive cookies into small pieces (about 1/2 inch).
Once the butter and chocolate are melted, remove from heat and stir in the digestive cookies, along with their crumbs, and the chopped nuts.
Spread this mixture into a lightly buttered 8 inch tart or cake pan, cover, and refrigerate for several hours or until set.
Cut or break into slices.
Store in an airtight container in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/16637/no-bake-chocolate-cake"},{"id":"16634","title":"Homemade Flour Tortillas - 2 (Or 3) Ww Points","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
water, bottled, generic","directions":"Put the flour, shortening, baking powder, and salt in food processor.
With the machine running, add the water through the feed tube; process just until a soft dough forms.
Divide the dough into 6 pieces and shape each into a ball.
Roll each ball out between sheets of plastic wrap into a 6-inch round.
Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it.
Reduce the heat to medium-low.
Add a dough round and cook until speckled and slightly puffed, about 1 1/2 minute on each side.
Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm.
Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.","url":"https://recipe.bluelayer.org/recipe/16634/homemade-flour-tortillas-2-or-3-ww-points"},{"id":"16627","title":"Reindeer Munch","ingredients":"peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
sugars, powdered","directions":"Microwave peanut butter and chocolate in large microwaveable bowl on MEDIUM 2 min.
; stir until chocolate is completely melted and mixture is well blended.
Add cereal; toss to evenly coat.
Spread into single layer on parchment- or waxed paper-covered baking sheets; separate cereal pieces.
Cool completely.
Transfer cereal mixture to clean brown paper bag or large resealable plastic bag.
Add sugar; close bag.
Shake gently to evenly coat cereal mixture with sugar.","url":"https://recipe.bluelayer.org/recipe/16627/reindeer-munch"},{"id":"16625","title":"Crispy Peanut Butter Balls","ingredients":"butter, without salt
peanut butter, smooth style, without salt
sugars, powdered
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix powdered sugar, butter and peanut butter.
Slowly add in rice crispie cereal.
Roll into balls.
Dip into melted chocolate.","url":"https://recipe.bluelayer.org/recipe/16625/crispy-peanut-butter-balls"},{"id":"16623","title":"Oil-Free Bread with Miso and Milk","ingredients":"wheat flours, bread, unenriched
sugars, granulated
miso
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Put all of the ingredients into the bread maker.
Knead for 20 minutes.
Coat a bowl with oil and put in the dough.
Let it rise until double in size.
Place the dough on a floured surface, form into a ball and let rest for 15 minutes.
Separate into 4 pieces and form them into balls.
Place the dough on a baking tray, cover with a damp cloth, and let rise until 1.5 x more than the original size.
Once it has finished rising, bake for 15 minutes in an oven preheated to 180F Celsius.
It will look like this when coated with egg.
If coated with cake or bread flour, it will turn out like this.
If you coat it with flour and then slash the top, it will look like this.
Since there's no oil, the crust is so crisp, but the inside is soft and moist because of the miso.
I really can't explain the way the fragrance of the miso spreads throughout my mouth.
But, be warned that if you increase the amount of miso, it might become a bit bitter.","url":"https://recipe.bluelayer.org/recipe/16623/oil-free-bread-with-miso-and-milk"},{"id":"16601","title":"Toffee Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, canned, condensed, sweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place a small bowl in a double boiler and add toffee pieces, milk chocolate, and milk.
Pour over sweetened condensed milk and stir until combined.
Refrigerate for about 1-2 hours, until hard.","url":"https://recipe.bluelayer.org/recipe/16601/toffee-fudge"},{"id":"16597","title":"Kathy's Cranberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
wheat flour, white, all-purpose, unenriched
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Position rack in the center of the oven, preheat to 400.
Line a baking sheet with parchment paper, or prepare a nonstick baking sheet.
In the bowl of a mixer, thoroughly stir together the all purpose flour, sugar, baking powder and salt.
Drop in cubed cold butter and stir on medium speed until the largest pieces are pea-sized and the rest resembles bread crumbs.
Do no allow the butter to melt or to form a paste with the flour.
Mix cranberries and chocolate chips in a small bowl, add 1 tbsp flour.
Coat chips and cranberries in flour and add to flour mixture in the mixing bowl.
Turn mixer on medium-low speed and add cold heavy cream.
Mix just until flour mixture is mostly moist.
With your hands, turn the dough in the bowl to mix in the rest of the flour.
On a floured surface roll out dough until about 3/4 thick.
Cut into squares and place on baking sheet.
Brush the tops of the scones with 2-3 tsp cream or milk, sprinkle with sugar.
Bake until the tops are golden brown, about 12-15 minutes Let cool on a rack, garnish while warm with sugar in the raw.","url":"https://recipe.bluelayer.org/recipe/16597/kathys-cranberry-scones"},{"id":"16582","title":"Austrian Christmas Horns Recipe","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, hazelnuts or filberts
sugars, granulated","directions":"Cream the butter and add in the sugar.
Blend thoroughly.
Sift the flour again and add in the nutmeats.
Combine the butter and flour mixtures.
Add in vanilla.
Refrigerateseveral hrs or possibly overnight.
Preheat oven to 350 degrees.
Healthy pinch off a small piece of dough at a time and shape into a crescent or possibly \"horn\".
Place on ungreased cookie sheet and bake for about 10 min.
Sprinkle with confectioners' sugar while still hot.
Store in an air tight container.
Yield: 3 dozen.
These cookiesimprove with age and make good gifts.
They also ship well.","url":"https://recipe.bluelayer.org/recipe/16582/austrian-christmas-horns-recipe"},{"id":"16581","title":"Sun-Dried Tomato Cheese Spread","ingredients":"cheese, parmesan, hard
cheese, goat, soft type
tomatoes, sun-dried
nuts, pine nuts, dried","directions":"Combine the cream cheese, herb goat cheese and tapenade.
Refrigerate until firm.
Sprinkle a layer of pine nuts on a small serving plate.
On a piece of waxed paper, shape the cheese mixture into a thick disc, about 3 inches wide.
Invert onto the pine nuts.
Sprinkle and press the remaining pine nuts onto the top and sides.
Serve with crackers.","url":"https://recipe.bluelayer.org/recipe/16581/sun-dried-tomato-cheese-spread"},{"id":"16564","title":"Turtles","ingredients":"nuts, pecans
cream, fluid, heavy whipping
syrups, corn, light
sugars, brown
sugars, granulated
butter, without salt
vanilla extract
salt, table
candies, semisweet chocolate","directions":"Heat the oven to 325F Place the pecans on a rimmed baking sheet and roast until browned and fragrant, about 12 minutes.
Remove from the oven and set aside to cool; once completely cooled, place the nuts in a gallon-size resealable plastic bag and slightly crush with a rolling pin to make smaller pieces.
Set aside.
Spray an 8-inch-square baking dish with nonstick cooking spray.
Fit with a piece of parchment paper long enough to fit into the bottom of the dish and hang over two opposite sides (creating parchment handles), and set the dish aside.
Place the cream, corn syrup, both sugars, and the butter in a medium saucepan over low heat.
Stir often until the butter and sugar melt, using a heatproof spatula to scrape down the sides of the pan occasionally.
Increase the heat to medium and continue to simmer the mixture until its temperature reads 244F on a digital thermometer, 12 to 15 minutes (be carefulonce the sugar hits 240F, the temperature climbs rapidly, so stay on your toes!).
If the mixture begins to bubble up to the rim of the pan, remove it from the stovetop for a second to calm the bubbles, give it a stir, and place it back on the burner.
Once the caramel reaches 246F, remove it from the heat and stir in the vanilla, salt, and pecans.
Pour the mixture into the prepared baking dish and set aside in a cool spot (or refrigerator) for at least 4 hours or overnight.
Pour water into a small pot to a depth of 1 inch and simmer.
Place the chocolate in a heatproof medium bowl and set it over the simmering water (the bottom of the bowl shouldnt touch the water).
Reduce the heat to low and melt the chocolate, stirring often, until its completely smooth.
Pour the chocolate into a small bowl or ramekin and set aside until completely cool but still soft enough to dunk the turtles.
Run a paring knife around the edges of the baking dish and pop out the caramel block (see the tip on p. 161).
Move to a cutting board and slice the caramel into squares between 11/4 and 11/2 inches in size.
Place a long sheet of parchment or waxed paper on your work surface.
Dip each caramel square halfway into the chocolate, and then place on the paper to set up.
After dipping, give the chocolate enough time to set up and harden, about 1 hour.
Store the turtles in an airtight container in the refrigerator for up to 1 week.
Tip: Heres a tasty way to test the chocolate to see if it is cool enough to make turtles: Dip a metal spoon into the melted chocolate and press it lightly on your bottom lip.
If the chocolate is cool, its ready to use; if it still feels a little warm, let it cool down more before using.","url":"https://recipe.bluelayer.org/recipe/16564/turtles"},{"id":"16557","title":"Leah's Made-Up Blueberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
blueberries, raw
cream, sour, cultured","directions":"Mix dry ingredients.
Crumble in butter.
Add blueberries.
Add sourcream.
Form into ball, flatten out, cut into ten-twelve pie shape slices, bake at 425 for 15 or so minutes.","url":"https://recipe.bluelayer.org/recipe/16557/leahs-made-up-blueberry-scones"},{"id":"16553","title":"Beer Candied Bacon","ingredients":"bacon, meatless
sugars, brown
alcoholic beverage, beer, regular, all","directions":"Preheat oven to 400 degrees F.
Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup.
Set aside.
Line a rimmed baking sheet with aluminum foil.
Place a wire cooling rack on top.
Place the pieces of bacon on top of the rack, overlapping if necessary.
Place in oven and cook for 10 minutes.
Remove from oven and brush one side of the bacon with the beer syrup.
Flip, and coat the other side with the syrup as well.
Return to oven and cook for 10 minutes.
Remove from oven and repeat process twice more, until bacon is crispy and browned and you've used all the glaze.
Cool on wire rack for at least 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/16553/beer-candied-bacon"},{"id":"16536","title":"Best Apple Pie Ever","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
spices, cinnamon, ground
water, bottled, generic
apples, raw, with skin
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
lemon juice, raw","directions":"Preheat oven to 425.
Combine the flour and salt and cinnamon.
cut in the butter till the mixture.
is the size of small peas.
sprinkle water in one spoonful at a time, while.
tossing and stirring lightly.
when the dough is moist enough to stick.
together, form two balls.
flatten and roll to 1/2 inch thickness on a.
floured surface.
cut out a circle large enough for the pie pan.
wrap in celophane and refrigerate till needed.
for filling:.
This is the key secret -- fill a large bowl with water and two tablespoons of the lemon juice.
Peel, core and slice the apples to about 1/2 thick slices, and place the slices in the lemon water.
This keeps the apples from turning color and gives them a little extra tartness.
Combine the flour, sugar and cinnamon.
Add the apple slices and 1 tablespoon of lemon juice, tossing till the apple slices are evenly covered with the flour-sugar mixture.
Place one of the pie crusts into a dish, pricking the bottom with a fork.
Pour the apple mixture into the lined pie pan.
Cut the butter into pieces and drop these into the apple mixture.
finish the top crust however you like (full top or lattice).
Sprinkle the.
top crust with a little bit of cinnamon and sugar.
Bake for 40-50 minutes,.
or until the top crust is golden and the pie is bubbling.","url":"https://recipe.bluelayer.org/recipe/16536/best-apple-pie-ever"},{"id":"16525","title":"Low Fat Chocolate Pudding for Two - Cook's Illustrated","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cocoa, dry powder, unsweetened
cornstarch
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract","directions":"Melt chocolate in double boiler or microwave (microwave for 30 seconds, stir, then microwave for 15-second pulses, stirring after each, until melted).
Combine cocoa, cornstarch, sugar and salt in medium saucepan, whisking to combine.
Add milk all at once and whisk to incorporate.
Add chocolate and whisk together.
Place over medium heat and whisk constantly until smooth.
Once it boils, reduce to low and cook, stirring constantly with a wooden spoon or heat-proof rubber spatula, being sure to scrape edges and corners of pan, for 2 minutes, until thick and glossy.
Off heat, stir in vanilla.
Pour through a fine-mesh strainer into a heat-proof bowl.
Place a piece of plastic wrap directly on surface of pudding to prevent skin formation and refrigerate until cold, 4 hours or more.
Stir gently before dividing and serving.","url":"https://recipe.bluelayer.org/recipe/16525/low-fat-chocolate-pudding-for-two-cooks-illustrated"},{"id":"16517","title":"Sweet Rice And Mango","ingredients":"mango nectar, canned
mango nectar, canned
rice, white, long-grain, regular, unenriched, cooked without salt
cock brand, palm sugar,
nuts, walnuts, english","directions":"Peel and cut the firm mangoes into bite-sized pieces.
Refrigerate.
Peel the juicy mangoes, extract pulp and puree in a food processor.
Strain to remove any fibres.
Mix the mango juice with rice.
Arrange in a ring on a flat, round, white dish.
Dissolve the sugar in 1/4 cup water over low heat.
Add groundnuts and cook for 2 minutes.
Pour over the rice.
Fill the central portion of the rice ring and encircle it with mango pieces and serve immediately.","url":"https://recipe.bluelayer.org/recipe/16517/sweet-rice-and-mango"},{"id":"16511","title":"Low-Sugar French Bread-Style Table Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
salt, table
sweetener, syrup, agave
leavening agents, yeast, baker's, active dry","directions":"Measure the dry ingredients in a plastic bag, and shake to mix together while incorporating air.
Put Step 1 into a bowl, and add in the A ingredients and B ingredients apart from each other (as if dividing them with the flour from Step 1).
Pour the lukewarm water over the B ingredients.
Mix with a rubber spatula until everything has come together, and knead by hand.
It's very sticky to start with, but it will become firmer if you keep kneading.
When the dough has become glossy, it's ready.
Divide the dough into 4 pieces and roll into balls, tucking the cut ends inside.
Place them on a baking tray.
(Shape into your desired style.)
Pour hot water in a tea cup, and place in an empty space on the baking tray (to maintain the humidity).
Let the dough rise for 40 minutes to 1 hour at 35-40C.
Bake for about 15 minutes in an oven preheated to 180-200C.
(If you mist the dough with a water sprayer before baking, the crust will be crispy.)
When they are baked, let cool on a rack, and they are done.
(Cover with a foil, if they look like they are going to burn.)
Soy flour bread is easy to brown, so keep an eye on it when you're baking with it for the first time.
By doing so, you won't fail baking it, and it's easier to adjust the baking time.
If you shape it long and thin, it will be just like grissini bread sticks.
If you proof the dough twice as normal, it won't puff up much while baking.
So the bread will turn out dense and heavy.
It's easier to remove the dough from the bowl with a scraper or spatula.","url":"https://recipe.bluelayer.org/recipe/16511/low-sugar-french-bread-style-table-rolls"},{"id":"16499","title":"Ginger Truffles","ingredients":"spices, ginger, ground
spices, ginger, ground
nuts, hazelnuts or filberts
spartan, real semi-sweet chocolate baking chips,","directions":"Pulverize the biscuits in your food processor until fine crumbs.
Add the ginger and process 30 seconds, re-arrange and process another 30 seconds.
Add the chocolate, broken into small pieces, and process until it all comes together in a tacky ball.
Spread on a tray and refrigerate until you can easily roll it into small balls.
Put the balls on baking paper, and return to fridge overnight.
Melt the extra chocolate and dip each ginger ball to coat, refrigerate until hardened.
NOTE ADDED: I just made these using ginger seconds from the ginger factory, and because these bit were smaller, there was more sugar in the mix, and I found I had to add 100g chocolate to make it come together.
I also had to take the mix out and re-mix in 2 lots.","url":"https://recipe.bluelayer.org/recipe/16499/ginger-truffles"},{"id":"16495","title":"Toasted Pecan Dough","ingredients":"nuts, pecans
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Preheat the oven to 350F.
Toast the pecans on a rimmed baking sheet in the oven, stirring occasionally, until fragrant and golden brown, about 10 minutes.
Let cool completely.
Coarsely grind the pecans in a food processor.
Add the flour, sugar, and salt; process until combined.
Add the butter; process until the mixture resembles coarse meal, about 10 seconds.
With the processor running, add the ice water in a slow, steady stream just until the dough comes together.
Turn out the dough onto a piece of plastic wrap.
Shape into a disk; wrap in plastic.
Refrigerate at least 1 hour or up to 1 day before using.","url":"https://recipe.bluelayer.org/recipe/16495/toasted-pecan-dough"},{"id":"16492","title":"Chewy Apricot & Chocolate Cereal Bars","ingredients":"oats
rice, white, long-grain, regular, unenriched, cooked without salt
apricots, dried, sulfured, uncooked
nuts, pecans
butter, without salt
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,","directions":"Combine the oats, rice krispies, chopped apricots and nuts (if using) in a mixing bowl.
Put the butter and corn syrup in a small saucepan and heat gently.
Add the chocolate and stir until melted.
Stir the mixture into the dry ingredients until they are well coated.
Press the mixture firmly into a shallow 11 x 7 lined pan.
Place in refrigerator to cool.
Cut into bars and keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/16492/chewy-apricot-chocolate-cereal-bars"},{"id":"16486","title":"My Family's Mild Sweet Miso","ingredients":"beans, snap, green, raw
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
miso","directions":"Soak the soy beans overnight (12 hours) in about 3 times the amount of the beans of water.
Drain off the soaking water.
Put the soy beans in a \"no-water pot\" (a pot that doesn't require the addition of a lot of water), add just enough water to cover the beans, and start cooking.
(If you cook the beans in a regular pot with lots of water, it may take about 3 hours.)
If you cook the beans in a \"no-water pot\" for about 30 minutes, the beans will become soft enough the mash with your fingers.
(They'll still be firm, but you can mash them.)
Mash the beans up with a potato masher or in a food processor (while the beans are still warm).
Put the salt and rice koji in a bowl, and rub them together with your hands.
Sterilize a miso pot with boiling water, then wipe it with a piece of cotton wool impregnated with shochu (a high alcohol distilled white liquor).
Put half of the starter miso (storebought miso) to the pot (about 125 g) and spread it on the bottom.
Combine the salt and koji mixture from Step 3 with the mashed soy beans from Step 2 in a bowl.
Add the remaining starter miso, and mix well.
Form the mixture into balls.
Put the balls into the pot from Step 1 little by little leaving no gaps.
Push down hard with your palms to level out the surface.
Cover the miso with plastic wrap so that it's not exposed to air.
Place a weight on top.
Cover the pot with a lid, and wrap it up with newspaper.
Put the pot in a cool, dark place.
Check on it every 3 months.
It should be ready to eat after the summer.
If a soy sauce like liquid comes out of the miso, just mix it in.
If mold grows on the miso, just scoop off that part.
When the rainy season in June is over, mix the miso up from the bottom to expose it to air.
It's a good idea to wipe down the pot with shochu again at this time.
The equipment you need A miso pot; a large pot; a large bowl; a potato masher or a food processor; a weight, or use a bag of salt as a weight instead; plastic wrap; newspaper; string.","url":"https://recipe.bluelayer.org/recipe/16486/my-familys-mild-sweet-miso"},{"id":"16484","title":"Apple Cheddar Pie","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
salt, table
butter, without salt
shortening, vegetable, household, composite
cheese, cheddar
water, bottled, generic
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground","directions":"Combine 2 cups flour, corn meal and salt.
Cut in 13 cup margarine and shortening until mixture resembles coarse crumbs.
Stir in cheese.
Add water, 1 tablespoon at a time, stirring lightly until mixture forms a ball.
Divide dough into 2 parts, 1 slightly larger; shape each to form ball.
Wrap securely in plastic wrap or wax paper; chill about 30 minutes.
Roll large ball on lightly floured surface to form 11-inch circle.
Fit loosely into 9-inch pie plate; trim.
Roll remaining dough to form 12-inch square.
Cut into 12 x 3/4 inch strips.
*
Heat oven to 400F (200C).
Combine remaining 13 cup flour, apples, sugar and cinnamon; spoon into crust.
Dot with remaining 2 tablespoons margarine.
Weave strips atop filling to make a lattice crust.
Trim even with outer rim of pie plate.
Fold lower crust over strips; seal and flute.
Bake 30 to 35 minutes or until crust is light golden brown, shielding edges with aluminum foil if necessary.
Cool slightly.
*NOTE: To make a double crust pie, roll remaining dough to form 10-inch circle instead of cutting strips.
Prepare filling as directed.
Place top crust over filling; trim.
Turn edges under; flute.
Cut slits in top crust to allow steam to escape.","url":"https://recipe.bluelayer.org/recipe/16484/apple-cheddar-pie"},{"id":"16480","title":"Easy fried curry turkey!","ingredients":"ground turkey, raw
wheat flour, white, all-purpose, unenriched
spices, curry powder
salt, table
spices, ginger, ground","directions":"Cut the turkey in cubes, all about the same size.
Mix the flour, the curry, the salt and the ginger in a plastic bag and shake.
Heat oil in a pan.
Put 4-6 pieces of turkey in the flour mixture and shake.
Once the turkey is coated with it, fry it.
Put paper towel on a plate and put the turkey there.
Repeat step 3 until done.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/16480/easy-fried-curry-turkey"},{"id":"16473","title":"Pumpkin-Walnut Oatmeal Squares","ingredients":"oats
spices, cinnamon, ground
pumpkin, raw
salt, table
nuts, walnuts, english
pumpkin, raw
vanilla extract
sugars, granulated
honey
sugars, brown
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
spices, cinnamon, ground
vanilla extract","directions":"Preheat the oven to 350 degrees F. Liberally spray an 8x8 baking sheet and set aside.
In a large bowl, combine the oats, cinnamon, pumpkin pie spice, salt and walnuts.
Set aside.
In another bowl, combine pumpkin, vanilla, applesauce, honey and brown sugar.
Mix well.
Pour the liquid into the dry ingredients.
Stir well until combined.
Press the mixture into the prepared pan and bake for 40-45 minutes.
The middle will still be springy.
Let the pan sit for 20 minutes before cutting.
Make the icing by combining the milk, powdered sugar, cinnamon and vanilla in a small bowl.
Mix with a small whisk or a fork until well combined.
Drizzle over the squares as you desire.
Slice into squares.","url":"https://recipe.bluelayer.org/recipe/16473/pumpkin-walnut-oatmeal-squares"},{"id":"16459","title":"Watermelon Freeze (For Babies 6m+)","ingredients":"watermelon, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid","directions":"Prepare the watermelon by pushing it through a sieve to remove all seeds and large pieces of pulp.
Combine watermelon and juice, then place in a freezer bag and lay flat to freeze.
Break off into desired pieces and serve.
We use the NUBY Nibbler (the net thingy) to put put pieces into for the baby to teethe on; there is a picture of this handy baby gadget on my blog if you dont have one!","url":"https://recipe.bluelayer.org/recipe/16459/watermelon-freeze-for-babies-6m"},{"id":"16445","title":"Chestnuts Preserved in Sugar Syrup","ingredients":"nuts, chestnuts, european, dried, peeled
sugars, granulated
water, bottled, generic","directions":"Soak the chestnuts in very hot water for 10 to 15 minutes.
Peel off the outer shell and inner skin with a knife.
If the inner skin is hard to peel, return the chestnut to the hot water again.
If you soak the chestnuts for a while, the inner skin will soften and become easier to peel.
The peeling is the most difficult part, but keep at it!
You'll be rewarded with the delicious chestnuts you'll get in the end!
When all the chestnuts have been cleanly peeled, soak them in water for half a day to get rid of the bitterness.
You can just soak them for a few hours, but I think they come out nicer if you soak them for half a day.
Put the chestnuts and plenty of water in a pot and start heating.
When it comes to a boil, cover with a small lid that sits right on top of the contents of the pan (a drop lid or otoshibuta; you can substitute this with a piece of aluminium foil) and simmer over very low heat for 15 minutes.
Put the pot in the sink and run water into to cool the chestnuts.
When the water in the pot is cold, fill with fresh water and heat again.
When it comes to a boil, simmer over very low heat for another 15 minutes.
You should be able to break apart the chestnuts with your hands, and they should still be a bit hard when bitten into.
Cool the chestnuts down again under running water as in Step 5, and soak in the cold water until they are completely cool.
Next, put water and the first 100 g batch of sugar in the pan and heat.
When the sugar starts to dissolve, put the chestnuts in gently.
When it starts to boil, turn off the heat.
Leave as-is overnight.
The next day, add another 100 g of sugar and heat until it starts to boil.
Turn off the heat, cover with a drop lid, and leave to cool down and rest for half a day.
Put the last 100 g batch of sugar in the pan and bring to a boil again, then turn off the heat.
Cover with a drop lid again and leave to cool.
When it has cooled down completely, place only the chestnuts (not the syrup) into jars.
Heat the syrup again, bring to a boil, skim off any scum, and pour into the jars over the chestnuts.
When the syrup cools, it's done!
Any chestnuts that couldn't be immersed in syrup can be frozen.
Here's an example of a schedule for making the chestnuts in syrup: Peel the chestnuts in the morning, and leave to soak for half a day to rid of bitterness.
Boil twice, adding the first batch of sugar for the initial simmering.
Leave to rest overnight.
The next morning, add the second batch of sugar, simmer and rest until the evening.
Add the last batch of sugar in the evening.
Put the chestnuts in jars later that night.
This way you can do all 3 sugar additions in 2 days.
If you remove crumbled chestnuts as you go, the syrup won't become cloudy.
Cut off any discolored bits too, if you notice them.","url":"https://recipe.bluelayer.org/recipe/16445/chestnuts-preserved-in-sugar-syrup"},{"id":"16441","title":"Apple Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt","directions":"Butter an approximately 8x12 pan.
Peel, core, and slice the apples into small pieces
Mix apples with the 1/3 cup flour, 1/4 cup sugar, and Cinnamon.l
Place apple mixture into pan.
Mix together the 1 1/2 cup flour, 1 1/2 cup brown sugar, baking powder, and salt in a separate bowl.
Mix the margarine in until it is a fine crumb.
Pour the topping mixture on top of the apple mixture and shake down a little bit.
Bake in preheated oven at 350F for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/16441/apple-crisp"},{"id":"16434","title":"Honey Graham Crackers with Cinnamon Sugar","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
spices, cinnamon, ground","directions":"In a small bowl, combine the milk, honey and vanilla (extract or paste).
In the bowl of a food processor, combine all of the dry ingredients (flour, brown sugar, baking soda and salt).
Pulse to combine them.
Add the cold butter to the dry ingredients, pulsing to create a coarse crumb.
While the food processor is running, slowly pour the wet ingredients into the dough.
Process until the dough is just past the crumbly pie crust stage, and has come together into a uniform dough.
Turn the dough out onto a sheet of parchment.
With a little flour and the sides of the parchment paper, work the dough into a disc, and chill for about 15 minutes.
When the dough is chilled, turn the dough out onto a lightly floured surface.
Shape and roll out the dough into a large rectangle that is about 1/8 thick.
Cut the crackers into whatever size squares or rectangles that you desire.
Gently move the dough to a silpat or parchment-lined sheet pan.
Poke holes in the cracker to prevent them from puffing up.
Sprinkle them generously with cinnamon sugar topping.
Bake at 325F for 12-15 minutes.
Let them cool (they will crisp up more as they cool).
They can be stored up to a week in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16434/honey-graham-crackers-with-cinnamon-sugar"},{"id":"16432","title":"Peanut Butter Pumpkin Granola","ingredients":"oats
nuts, pecans
seeds, flaxseed
peanut butter, smooth style, without salt
pumpkin, raw
sugars, brown
oil, olive, salad or cooking
pumpkin, raw
vanilla extract
spices, cinnamon, ground
salt, table
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 300 degrees F. Lightly oil a large baking sheet with nonstick cooking spray and set aside.
In a large bowl combine rolled oats, walnuts or pecans and flax seed.
In a medium bowl, add peanut butter, pumpkin puree, brown sugar, oil, pumpkin pie spice, vanilla extract, cinnamon and salt.
Stir until blended.
Pour mixture over rolled oats and gently stir until well combined.
Spread mixture on prepared baking pan and bake on center rack in a preheated oven for 25 minutes.
Gently stir mixture and continue to bake for an additional 15-20 minutes.
Remove from oven and allow to cool for about 5 minutes.
Stir in cranberries and white chocolate chips.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16432/peanut-butter-pumpkin-granola"},{"id":"16431","title":"Overnight Oats","ingredients":"oats
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
raisins, seeded
nuts, walnuts, english
syrup, maple, canadian
spices, cinnamon, ground","directions":"Place all ingredients into a crock pot and cook on low for 7-9 hours.
Stir and serve!
Garnish with a few pieces of dried fruit, nuts and milk, if desired.
Nutrition info per 1 1/4 cups: 292 calories, 7 g fat, 10 g protein, 45 g carbohydrates, 6 g fiber","url":"https://recipe.bluelayer.org/recipe/16431/overnight-oats"},{"id":"16426","title":"Coconut Crust","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt","directions":"Mix coconut and butter or margarine together.
Press mixture into an 8 or 9 inch pie plate.
Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.","url":"https://recipe.bluelayer.org/recipe/16426/coconut-crust"},{"id":"16424","title":"Mexican Wedding Cakes","ingredients":"butter, without salt
sugars, powdered
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Cream butter; add sugar gradually.
Blend in salt, vanilla, and flour.
If too soft, chill until firm.
Scoop small pieces of dough, roll in hand to make a small ball, and place on ungreased cookie sheets.
Bake in preheated 400F (200C) oven about 12 minutes, or until golden brown.
Roll cookies in powdered sugar while hot.
Cool on wire rack.
Freeze well.","url":"https://recipe.bluelayer.org/recipe/16424/mexican-wedding-cakes"},{"id":"16409","title":"Pumpkin Pie-Sicles (Popsicles)","ingredients":"squash, winter, butternut, raw
syrup, maple, canadian
cream, whipped, cream topping, pressurized
pumpkin, raw","directions":"Cook butternut.
Using a potato masher, mash butternut until creamy.
Add in the remaining ingredients and mix well.
Spoon into popsicle molds and freeze for a minimum of 6 hours.","url":"https://recipe.bluelayer.org/recipe/16409/pumpkin-pie-sicles-popsicles"},{"id":"16386","title":"French Country Bread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table","directions":"The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water.
Add 1 1/2 cup bread flour and mix well.
Cover and let sit overnight at room temperature.
The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water.
Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined.
Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Grease two 9x5 inch loaf pans.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces and form into loaves.
Place the loaves into the prepared pans.
Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.","url":"https://recipe.bluelayer.org/recipe/16386/french-country-bread"},{"id":"16383","title":"Baby Brussels Sprouts with Buttered Pecans","ingredients":"nuts, pecans
butter, without salt
salt, table
brussels sprouts, raw
spices, garlic powder
lemon juice, raw
spices, pepper, black","directions":"Put oven rack in middle position and preheat oven to 350F.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes.
Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking.
Drain sprouts and pat dry.
Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute.
Increase heat to moderately high, then add sprouts and saute, stirring occasionally, until browned in patches, about 5 minutes.
Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.","url":"https://recipe.bluelayer.org/recipe/16383/baby-brussels-sprouts-with-buttered-pecans"},{"id":"16376","title":"Mexican Wedding Cakes Recipe","ingredients":"butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
sugars, powdered","directions":"In large bowl beat butter, 1/2 c. sugar and vanilla together.
Work flour into the mix till it holds together.
Stir in nuts.
Divide mix into 4 equal portions.
Divide each portion into 12 pcs.
Using the palms of your hands, roll each piece into a small ball.
Makes 48.
Place cookies on an ungreased cookie sheet.
Bake in 200 degrees C. or possibly 400 degrees F. oven for 10 min.
Don't allow cookies to brown.
While still warm, toss 1 at a time in icing sugar.
The sugar melts to create a slight glaze.
Set the cookies to cold on a second cookie sheet on platter.
When cold, roll the cookies in additional icing sugar.","url":"https://recipe.bluelayer.org/recipe/16376/mexican-wedding-cakes-recipe"},{"id":"16373","title":"Easy Strawberry Cheesecake","ingredients":"cheese, parmesan, hard
sugars, granulated
strawberries, raw
cookies, graham crackers, plain or honey, lowfat
strawberries, raw","directions":"Beat cream cheese and sugar in bowl with electric mixer until well blended.
Gently stir in whipped topping.
Put into pie crust.
Refrigerate for 4 hours or until set.
Before serving top with strawberries.","url":"https://recipe.bluelayer.org/recipe/16373/easy-strawberry-cheesecake"},{"id":"16371","title":"Awesome Lil' Smokies","ingredients":"pork sausage, link/patty, unprepared
sugars, brown
bacon, meatless","directions":"Cut maple bacon in half.
Wrap each smokey in a piece of bacon and secure with a toothpick.
Place them in the center of an aluminum pan.
Sprinkle with the sugar.
Bake at 400F until bacon is done.
Dig in!","url":"https://recipe.bluelayer.org/recipe/16371/awesome-lil-smokies"},{"id":"16366","title":"Raspberry Turnover Cookies","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
margarine, regular, 80% fat, composite, stick, without salt
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
jams and preserves, apricot","directions":"Preheat oven to 375 degrees.
Sift the dry ingredients together (I used a dried orange peel, so it was sifted with my other dry ingredients).
Using a pastry blender, cut the margarine and cream cheese into the dry ingredients (like a pie crust).
Sprinkle the milk onto this mixture, mix and gather into a ball.
On a lightly a floured surface, roll to 1/8\" thickness.
Use a 2\" or 3\" cutter to make 16-18 rounds.
Spoon 1 to 1 1/2 teaspoons jelly onto the center of each round (don't use too much or it will \"bleed out\" when baking).
Fold the cookie over and bake on an ungreased cookie sheet for 12-14 minutes (oven time may be less-- I used a toaster oven).","url":"https://recipe.bluelayer.org/recipe/16366/raspberry-turnover-cookies"},{"id":"16349","title":"Pork Ribs With Apple Barbecue Sauce","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vinegar, distilled
tomatoes, red, ripe, raw, year round average
sugars, brown
sauce, worcestershire
spices, rosemary, dried
spices, thyme, dried
spices, pepper, red or cayenne
spices, pepper, black
salt, table","directions":"Cut the ribs into manageable pieces.
Place in a large stock pot.
Pour apple juice over ribs, cover and simmer for 1 hour.
Drain, reserving cooking liquid.
Keep ribs warm.
Strain the liquid.
Skim off as much fat as you can from the reserved liquid.
Then reduce what remains to about 2 cups in volume.
Add the remaining ingredients, bring to a boil, reduce heat, and simmer until the consistency of a thick sauce.
Stir often so it doesn't stick to the bottom of the pan.
Taste and adjust seasonings.
Paint sauce on ribs and either run under your over broiler or cook on the barbecue for a few minutes per side to finish.
Serve with your favourite potato salad and coleslaw.","url":"https://recipe.bluelayer.org/recipe/16349/pork-ribs-with-apple-barbecue-sauce"},{"id":"16345","title":"Coconut chocolate pie","ingredients":"nuts, walnuts, english
spices, cinnamon, ground
dates, deglet noor
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract","directions":"To make the crust, in a food processor with an S blade, puree the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine.
Transfer to a pie dish or two 10cm spring form tins.
Rinse the food processor.
Heat the coconut cream slightly in the microwave for 45 seconds.
Add the coconut cream, dates, chocolate, coconut oil, and vanilla to the food processor and puree for 1 minute or until the filling is dark and completely smooth.
Pour the filling over the crust and chill to set in the fridge for 2-3 hours.
When ready to serve top with whipped coconut cream and enjoy.","url":"https://recipe.bluelayer.org/recipe/16345/coconut-chocolate-pie"},{"id":"16342","title":"Plain Bagels","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table","directions":"In the bottom of your mixer bowl, combine the water, sugar, and yeast and let the yeast develop for about 5 minutes.
Add in flour, vegetable oil, and salt and mix with a dough hook (or by hand) until the dough is elastic and tough.
You may need to add in a bit of extra water, but do it little by little.
Let the dough sit and rise in a warm place for 20-30 minutes.
Turn dough out onto a floured surface and knead.
Cut into 6 equal pieces.
Roll each individual piece into a snake long enough to wrap around your palm.
Dip each end of the dough in water and press together in your palm, forming a circle.
Place the formed bagels on a floured board and allow to rise another 20-30 minutes.
Bring 6 cups of water to a boil in a heavy-bottomed pot.
When the water is gently boiling, place 2-3 bagels into the water for 1 minute and then flip to boil on the other side for another minute.
Remove the bagels, place them on paper towels to take off excess moisture, then place on a baking sheet.
Repeat with the remaining bagels.
Bake in the oven on 425 degrees F for 18 minutes, turning them over after 10 minutes.
Enjoy!
Note: Substitute 1/2 cup wheat flour and 1 1/2 cup all-purpose flour for a wheat variation.","url":"https://recipe.bluelayer.org/recipe/16342/plain-bagels"},{"id":"16337","title":"Maple Bacon Biscuits","ingredients":"bacon, meatless
sugars, brown
wheat flour, white, all-purpose, unenriched
syrup, maple, canadian
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
shortening, vegetable, household, composite
butter, without salt
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat the oven to 475 degrees F. Lightly grease a 9 round pan (a springform pan is helpful but not required).
First prepare the syrup by chopping the cooked bacon into bite size pieces and then combine with the remaining syrup ingredients.
Stir until thoroughly combined and spread over the bottom of the prepared baking dish.
Next prepare the biscuit dough.
In a large bowl, combine flour, baking powder, baking soda and salt and sift together.
Cut in the shortening and butter mix together with a pastry dough blender.
Make a well in the center of the dry ingredients and add the buttermilk.
Gently blend the dry ingredients into the buttermilk, forming a ball of dough.
Add additional buttermilk as needed, 1 teaspoon at a time.
Drop oversized tablespoons of the biscuit dough over the syrup in the pan until covered.
Bake for 10 minutes at 475 degrees F and then turn the oven off.
Leave the biscuits in the oven for another 5 to 10 minutes, until golden brown.
Remove the biscuits from the oven and immediately turn the pan upside down onto a serving platter.
Lift off the pan and scrape any remaining syrup over the biscuits.
Pull apart to serve.
Best served warm.","url":"https://recipe.bluelayer.org/recipe/16337/maple-bacon-biscuits"},{"id":"16328","title":"Cranberry Chicken","ingredients":"butter, without salt
soy sauce made from soy (tamari)
cranberry juice, unsweetened
orange juice, raw
spices, cinnamon, ground
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Heat oven to 350 degrees Fahrenheit.
Place melted butter, soy sauce, cranberry juice, orange juice, cinnamon and chicken pieces into a large baking dish, turn chicken to coat.
Bake until chicken juices run clear, about 45 minutes.","url":"https://recipe.bluelayer.org/recipe/16328/cranberry-chicken"},{"id":"16318","title":"Apple Pie In A Glass Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
apples, raw, with skin
yogurt, greek, plain, nonfat
spices, cinnamon, ground","directions":"Combine all ingredients in shaker and shake till well blended.
Pour into tall glass and enjoy.","url":"https://recipe.bluelayer.org/recipe/16318/apple-pie-in-a-glass-recipe"},{"id":"16315","title":"Papaya-Lime Sorbet","ingredients":"papayas, raw
sugars, granulated
water, bottled, generic
lime juice, raw
salt, table","directions":"Cut the papayas in half and remove the seeds with a spoon.
Peel the papayas and cut them into chunks.
Put the papaya pieces in a blender along with the sugar, water, lime juice, and salt, and puree the mixture until completely smooth.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturers instructions.
Add lots of shavings of Lime Granita (page 153) to a dish of Papaya-Lime Sorbet, drizzle with a bit of dark rum, and top with shaved Pineapple Granita (page 153).","url":"https://recipe.bluelayer.org/recipe/16315/papaya-lime-sorbet"},{"id":"16303","title":"Plastic Chocolate","ingredients":"candies, semisweet chocolate
syrups, corn, light","directions":"Melt chocolate in a large metal bowl over a pan of simmering water.
Stir occasionally until smooth.
Remove from heat, and stir in the corn syrup.
The mixture will become sticky, but keep stirring until very well blended.
Spoon onto a piece of plastic wrap, and wrap tightly.
Let stand at room temperature until firm before using.
Overnight is best.
Use unsweetened cocoa powder on work surfaces to prevent sticking.","url":"https://recipe.bluelayer.org/recipe/16303/plastic-chocolate"},{"id":"16300","title":"Chocolate Crusted Peanut Butter Pie","ingredients":"oil, corn, peanut, and olive
sugars, granulated
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cheese, parmesan, hard
peanut butter, smooth style, without salt
peanut butter, smooth style, without salt
sugars, powdered
milk, buttermilk, fluid, cultured, lowfat
peanut butter, smooth style, without salt
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 375F (190C).
Place all the ingredients for the crust in a large bowl and toss them together with your hands or a wooden spoon.
Pat the mixture firmly into a 9\" pie plate with your fingers, pushing it as far up the sides of the pan as possible.
Place the crust on the center oven rack and bake for 10 minutes.
Place it in the freezer to cool completely, 15 minutes.
For the filling, using an electric mixer on medium speed, cream the cream cheese, peanut butter and powdered sugar together in a medium size mixing bowl until light and fluffy, about 1 1/2 minutes.
Scrape the bowl with a rubber spatula.
With the mixer on low speed, gradually add the milk and mix until it is incorporated, 10 seconds.
Scrape the bowl and mix several seconds more.
Whip the cream in another mixing bowl to soft peaks and fold it into the peanut butter mixture.
Scoop the filling into the pie shell and feeze the pie for at least 6 hours.
Two hours before serving, move the pie from the freezer to the refrigerator.
Shave chocolate over the top right before serving.","url":"https://recipe.bluelayer.org/recipe/16300/chocolate-crusted-peanut-butter-pie"},{"id":"16273","title":"Layered Dip - Low Fat Version","ingredients":"cheese, parmesan, hard
salad dressing, mayonnaise, regular
sauce, salsa, ready-to-serve
tomatoes, red, ripe, raw, year round average
lettuce, cos or romaine, raw
cheese, cheddar","directions":"Blend cream cheese and miracle whip.
I use my food processor.
(These days I only buy mayonnaise and add 4 tsp of Recipe #267595 additive to make Miracle Whip.)
Spread in bottom of 9 inch pie plate.
Spread tomato on top.
Spread salsa on top.
Spread lettuce on top of tomato and salsa.
Finally spread cheese on top.
Refridgerate until serving time.
Serve with low fat taco chips or with pita bread that has been cut into small pieces and toasted under the broiler.
Make ahead: Store blended cheese/miracle whip mixture in sealed container and other ingredients in zip lock bags in the fridge for up to a day ahead.
Quickly assemble at serving time.","url":"https://recipe.bluelayer.org/recipe/16273/layered-dip-low-fat-version"},{"id":"16266","title":"Savory Cottage Cheese Pastry for Pot Pies","ingredients":"cheese, cottage, creamed, large or small curd
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"I puree the cottage cheese before mixing in other ingredients because I like a smooth pastry but it isn't necessary.
Mix the flour and butter in a food processor until the butter is the size of peas.
Add the cottage cheese and continue mixing to form a ball.
Let it rest in the fridge for half an hour and then roll out like pie crust.
Line the pot pie container with crust, fill with filling, cover with a top crust sealing the edges, cut slits in top for steam to escape and bake @ 375 degrees until browned.","url":"https://recipe.bluelayer.org/recipe/16266/savory-cottage-cheese-pastry-for-pot-pies"},{"id":"16262","title":"Broccoli Cheddar Soup","ingredients":"broccoli, raw
soup, chicken broth or bouillon, dry
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
spices, pepper, black","directions":"In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes.
To achieve a less chunky soup, use a potato masher to smash the broccoli into smaller pieces and thicken the broth.
In a separate skillet over medium heat, melt the butter.
Then, add the onions and saute for 5 minutes or to desired tenderness.
Add the flour to the onions and stir well, forming a pasty substance.
Gradually add the milk and stir until thick.
Add this mixture to the broccoli mixture in the pot and stir well.
Next, add the cheese, stirring until melted (the heat can be turned off at this point).
Finally, add the pepper to taste.
And serve!","url":"https://recipe.bluelayer.org/recipe/16262/broccoli-cheddar-soup"},{"id":"16257","title":"Apple Delight Pie Recipe","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt","directions":"Pour cooked apples, sweetened and spiced to taste, in pie dish.
Mix together by hand the flour, sugar and margarine, leaving mix chunky.
Sprinkle over pie.
Bake at 350 till golden.","url":"https://recipe.bluelayer.org/recipe/16257/apple-delight-pie-recipe"},{"id":"16255","title":"Griffin's Famous Chocolate Fudge","ingredients":"candies, marshmallows
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
salt, table
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
vanilla extract","directions":"Line an 8x8 pan with foil.
Over medium heat, use a large saucepan (very hot mixture rises as it boils) and combine marshmallow creme, butter, salt, sugar and evaporated milk.
Bring to boil, and cook for 5 minutes, stirring constantly.
Remove saucepan from heat and add chocolate chips, stirring until melted and mixture is smooth.
Stir in vanilla and walnuts.
Pour into pan and chill in refrigerator for 2 hours.
Cut the fudge small, as it's very rich.
We get about 40 pieces.","url":"https://recipe.bluelayer.org/recipe/16255/griffins-famous-chocolate-fudge"},{"id":"16249","title":"Ever-Young Dough","ingredients":"leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched","directions":"Knead the dough till it doesn't stick to the hands and the dish any more.
Form a ball and put the dough in a closed container to the fridge for 4 hours or overnight.
NB: The dough should not be too thick and heavy, better add more flour when you form the pies.
Take the dough out to the table coated with a bit of flour and roll into a sheet about 1/3-inch thick.
Cut circles from the dough using a cup or a small plate as your shape.
Take prepared circle put a teaspoon of the filling in the middle and bring the sides of the dough together to make a closed pie.
Repeat with all circles, rolling the rest of the dough into a new sheet.
Place the pies on a greased cookie-pan, brush/coat \"wax\" with some beaten egg (you can use a small brush for BBQ) - this step with make pies tanned.
Bake in the oven at 400F for 5 minutes, then decrease the heat to 350 and bake 15-20 minutes more till the pies are pale golden.","url":"https://recipe.bluelayer.org/recipe/16249/ever-young-dough"},{"id":"16248","title":"Cream-Filled Baklava","ingredients":"cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
sugars, granulated
sugars, granulated
butter, without salt
phyllo dough
water, bottled, generic
lemon juice, raw","directions":"Stir cream, milk, cornstarch, and 2 T. sugar together in medium saucepan until smooth.
Cook, stirring constantly, over medium heat until thickened and boiling, 3-4 minutes.
Boil 1 minute, then remove from heat.
Let stand 30 minutes to cool.
Place piece of plastic wrap directly on surface and refrigerate at least 1 hour.
Heat oven to 350 degrees.
Brush a little melted butter lightly over bottom and sides of 9-inch square baking pan.
Cut phyllo crosswise in half.
Cover half the sheets with lightly dampened kitchen towel and set aside.
Place 1 phyllo sheet in cake pan and fold over 1 edge to make it fit.
Brush lightly with butter.
Repeat layering and buttering remaining half of phyllo sheets.
Spoon filling onto phyllo and spread evenly almost to edge.
Top with reserved phyllo, folding edges and brushing with butter as before.
Refrigerate 15 minutes.
Using sharp knife, score top in diamond pattern, making cuts 2 inches apart and 1/4-inch deep or almost to filling.
Brush top of phyllo with remaining butter.
Bake baklava until top is crisp, golden, and puffed, about 35 minutes.
Transfer to wire rack to cool.
Heat 1/2 cup sugar and 1/4 cup water in small saucepan to boiling.
Stir in lemon juice and simmer 5 minutes.
Let cool slightly, then pour over still-warm baklava.
Let cool completely.
Cut into diamonds and arrange on serving platter.","url":"https://recipe.bluelayer.org/recipe/16248/cream-filled-baklava"},{"id":"16232","title":"Potato Galette(ATK)","ingredients":"potatoes, raw, skin
butter, without salt
cornstarch
salt, table
spices, pepper, black
spices, rosemary, dried","directions":"Adjust oven rack to lowest position and heat oven to 450 degrees.
Place cut potatoes in large bowl and fill with cold water.
Using hands, swirl to remove excess starch, then drain in colander.
Spread potatoes onto kitchen towels and thoroughly dry.
Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary (if using) together in large bowl.
Add dried potatoes and toss until thoroughly coated.
Place remaining tablespoon butter in heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat.
Place 1 potato slice in center of skillet then overlap slices in circle around center slice, -followed by outer circle of overlapping slices.
Gently place remaining sliced potatoes on top of first layer, arranging so they form even thickness.
Place skillet over medium-high heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 5 minutes.
Spray 12-inch square of foil with nonstick cooking spray.
Place foil, sprayed side down, on top of potatoes.
Place 9-inch cake pan on top of foil and fill with 2 cups pie weights.
Firmly press down on cake pan to compress potatoes.
Transfer skillet to oven and bake 20 minutes.
Remove cake pan and foil from skillet.
Continue to cook until potatoes are tender when paring knife is inserted in center, 20 to 25 minutes.
Return skillet to medium heat on stovetop and cook, gently shaking pan (use potholderhandle will be hot), until galette releases from sides of pan, 2 to 3 minutes.
Off heat, place cutting board over skillet.
With hands protected by oven mitts or potholders, using 1 hand to hold cutting board in place and 1 hand on skillet handle, carefully invert skillet and cutting board together.
Lift skillet off galette.
Using serrated knife, gently cut into wedges and serve immediately.","url":"https://recipe.bluelayer.org/recipe/16232/potato-galette-atk"},{"id":"16228","title":"Praline Topping for Cheesecake or Apple Pie","ingredients":"sugars, brown
cream, whipped, cream topping, pressurized
nuts, pecans
vanilla extract","directions":"In a medium saucepan over medium heat stir together brown sugar and whipping cream.
Stir constantly.
Cook until mixture begins to boil.
Reduce heat to a simmer.
Simmer for 10 minutes, stirring often.
Remove from heat.
Stir in nuts and Vanilla.
Allow to cool for 1 to 2 hours.
Top cheesecake or apple pie with sauce.","url":"https://recipe.bluelayer.org/recipe/16228/praline-topping-for-cheesecake-or-apple-pie"},{"id":"16216","title":"Strawberry Shortcake","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
strawberries, raw
sugars, granulated
cream, whipped, cream topping, pressurized","directions":"Rinse the berries under cold water; drain well.
Hull and slice the betties; place ina a bowel.
Sprinkle with sugr; cover and let stand at room temper ature for abotu 1 hour.
Whi[ the cream *sweetened with 2 -4r 3 Tbspl.
of surar, if desired) until it hold a soft peak.
Coer and refrigerate until ready to serve.
Preheat oven to 425F Set rack at center level.
In a food processor, (you cna use a pastry cutter or finer tips) combine the flour, bakng powder, salt and sugar, pulse to mix.
Cur butter into about 8 pieces and add to the mixrture.
Pulse until the mixture resembles coarse meal, but with a few pea-size hunks of butter left in the mixture.
Transfer the mixture to a large bowl and make a well in the center.
With a fork stir in the cream or milk, just until dough is moist.
Be very careful not to overwork.
The dough doesn't have to hold together well at this point.
Let the dough stand for a minute.
Turn the dough out onto a lightly floured surface.
Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
Gently pat the dough into a 6x12-inch rectangle about 3/4 -inch thick and cut into eight 3-inch biscuits with a floured round cutter.
Transfer to a buttered foil-lined cookie sheet.
Brush on a little mik or cream and sprinkle tops with some sugar, if desired.
Bake for 10-15 minutes, until risen and golden brown, Remove to a platter and split each biscuit horizontally with a serrated knife.
Butter the hot biscuits then top with about 1/3 cup of berry mixture.
Replace the tops and top with a tablespoon or so of berries.
Serve with whipped cream for topping.","url":"https://recipe.bluelayer.org/recipe/16216/strawberry-shortcake"},{"id":"16204","title":"Blackberry Sour Cream Pie Recipe","ingredients":"blackberries, raw
cream, sour, cultured
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
bread crumbs, dry, grated, plain
butter, without salt","directions":"Combine the one c. sugar, lowfat sour cream, flour, and salt.
Place berries in pie shell.
Spread lowfat sour cream mix on top.
Combine bread crumbs and remaining sugar and butter.
Sprikle on top.
Bake 375 degrees for 40-45 min or possibly 'til done.","url":"https://recipe.bluelayer.org/recipe/16204/blackberry-sour-cream-pie-recipe"},{"id":"16195","title":"Easy Chili Cheese Dip","ingredients":"cheese, parmesan, hard
ground turkey, raw
cheese, parmesan, hard","directions":"Set out your cream cheese to let it come to room temperature.
This makes it easy to spread.
Spread cream cheese onto the bottom of an oven safe pie plate.
Top with the turkey chili then with the shredded cheese.
Bake at 375F for 35 minutes or until edges are bubbling.
For a shortcut, heat the cream cheese and chili in the microwave for 4 minutes then top with shredded cheese and heat until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/16195/easy-chili-cheese-dip"},{"id":"16194","title":"Apple Pie in a Jar","ingredients":"sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
water, bottled, generic
lemon juice, raw
apples, raw, with skin","directions":"Place a rack in the bottom of a large stock pot.
Fill pot with hot water.
Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright.
Bring water to a boil.
Boil 10 minutes.
Remove with a holder and allow jars to air-dry.
Save water for processing apples.
Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan.
Place over high heat and cook until thick and bubbly, stirring frequently.
Remove from heat and stir in lemon juice.
Tightly pack apples into sterilized jars.
Slowly pour syrup over apples, covering them completely.
Gently tap jars on countertop to allow air bubbles to rise.
Screw lids on jars.
Carefully lower jars into pot using a holder.
Leave a 2 inch space between jars.
Add more boiling water if necessary, until tops of jars are covered by 2 inches of water.
Bring water to a full boil, then cover and process for 30 minutes.
Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool.
Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all).
Sealed jars can be stored for up to a year.","url":"https://recipe.bluelayer.org/recipe/16194/apple-pie-in-a-jar"},{"id":"16192","title":"Butter cookies","ingredients":"butter, without salt
sugars, powdered
wheat flour, white, all-purpose, unenriched
cornstarch","directions":"Preheat oven to 185a.
Add softened butter and sifted sugar and mix until pale.
Sift in flour and cornstarch and mix until everything is combined.
Knead vigorously and place on a floured surface.
Cut in half, roll each into small strips and cut them into 20 pieces each.
Press them into balls with your hands (don't roll them or they'll fall apart!)
Press each one lightly with a fork and shape the sides so they are super neat!
Bake for about 15 minutes or until the biscuits start to brown.
Let cool and then you're done!","url":"https://recipe.bluelayer.org/recipe/16192/butter-cookies"},{"id":"16189","title":"Cheesy Broccoli Soup","ingredients":"broccoli, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
cream, whipped, cream topping, pressurized
salt, table
spices, nutmeg, ground
cheese, cheddar","directions":"Wash and chop broccoli into bite size pieces.
Cook broccoli in a small amount of salted water until tender.
While broccoli is cooking, melt butter in heavy saucepan.
Add onion and cook until tender and translucent.
Stir in flour to make roux; slowly add broth and cream.
Stir and cook just until thickened.
Add salt, nutmeg, and drained,cooked broccoli.
Just before serving, stir in cheese.
Serve with crusty bread.","url":"https://recipe.bluelayer.org/recipe/16189/cheesy-broccoli-soup"},{"id":"16185","title":"Whole Wheat Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 375 degrees.
Sift flour, salt and baking powder into a bowl.
Add brown sugar and butter and cut into flour with pastry blender or 2 knives.
Add milk gradually, tossing with fork to moisten evenly.
Add a few drops more milk if mix seems dry.
It should not stick to the bowl or your hands.
Divide dough into 4 pieces and press each into a ball and flatten slightly.
Place each cake of dough between 2 pieces of wax paper and roll with rolling pin to about 3/16 inch thickness.
Peel off top piece of wax paper and flip dough over onto ungreased cookie or pizza sheet.
Cut into squares or any shape you like.
A pizza cutter is good for this.
Prick all over with a fork, then bake at 375 degrees until lightly browned, about 8-10 minutes Watch closely because crackers brown quickly.
If the crackers on the outside brown before the center, remove the outer crackers and continue to bake the rest.
VARIATIONS: For variety, you can add herbs to the dough, or sprinkle crackers with poppy, caraway or sesame seeds before baking.","url":"https://recipe.bluelayer.org/recipe/16185/whole-wheat-crackers"},{"id":"16183","title":"Kicked Up Pigs in the Blanket","ingredients":"oil, olive, salad or cooking
pork sausage, link/patty, unprepared
wheat flours, bread, unenriched
marmalade, orange
mustard, prepared, yellow","directions":"Preheat the fryer.
Bring a pot of salted water to a boil.
Poach the boudan for 4 minutes and drain.
Cool the boudin completely.
In a large saute pan, heat the olive oil.
When the oil is hot, sear the boudan for 2 minutes on each side.
Remove from the pan and cool.
Lightly flour a surface.
Roll out each piece to a 1/4-inch thick.
Spread 1 tablespoon of the marmalade in the center of each piece of dough.
Place a link of boudin on one third of the dough.
Carefully roll the dough and sausage up together, like rolling up a rug.
Make sure the sausage is covered completely.
Tuck the ends of the dough in and place the dough on a parchment-lined baking sheet, seam side down.
Cover the dough with plastic wrap and place in a warm, draft-free area.
Let the dough rise until double in size, about 30 to 45 minutes.
Gently lay the covered sausages in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring constantly for overall browning.
Remove the pigs in the blanket from the oil and drain on a paper-lined plate.
Season with Essence.
Serve the pigs in the blanket with Creole mustard","url":"https://recipe.bluelayer.org/recipe/16183/kicked-up-pigs-in-the-blanket"},{"id":"16174","title":"Cherry Cream Scones","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cherries, sweet, raw
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated","directions":"Cut two 10-inch circles of parchment or waxed paper; Use one to line a 10-inch round cake pan; Reserve the second piece.
Sift the flour, sugar, baking powder, and salt together into a mixing bowl; Make a well in the center of the flour mixture; Add one cup of dried cherries to the dry ingredients just before blending in the cream.
Add the cream to the flour mixture and stir by hand just until the batter is evenly moistened.
Place the dough into the lined cake pan and press into an even layer; Cover the dough with the second parchment paper circle; Freeze the dough until very firm, at least 12 hours.
Preheat the oven to 350F; Prepare a baking sheet by spraying it lightly with cooking spray or lining with parchment paper.
Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board; Cut the dough into 10 equal wedges and place them on the baking sheet about 2-inches apart;
Mix the milk and confectioners sugar together to make a glaze and set aside.
Bake the scones until golden brown, 30-40 minutes; Cool them on the baking sheet for a few minutes then transfer to cooling racks; spoon glaze over the scones while they are still warm.
Serve the scones warm or at room temperature; Serve baked scones the same day they are made or freeze for up to 4 weeks.","url":"https://recipe.bluelayer.org/recipe/16174/cherry-cream-scones"},{"id":"16162","title":"Southern Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
salt, table
water, bottled, generic","directions":"Cut shortening into flour and salt with a pastry cutter or two knives.
Mixture will be crumbly when properly cut in.
Add 6 tablespoons ice water.
Shape into a ball by first folding dough toward middle of bowl with a cake spatula.
(Don't handle dough any more than necessary as your hands will heat dough making it hard to work with.)
Place half dough ball onto floured cutting board, countertop, or mat and roll into a circle larger than top rim of pie pan.
Repeat with other half.
This recipe makes one double crust pie or two single crust pies.
For filled pies such as lemon meringue, coconut cream, or chocolate cream, bake empty crust at 425F for 15 -18 minutes before filling.","url":"https://recipe.bluelayer.org/recipe/16162/southern-pie-crust"},{"id":"16161","title":"Crystal cut candy","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
salt, table
oil, olive, salad or cooking
candies, white chocolate","directions":"Combine all ingredients (except flavoring) in a medium size pot
Cook on stove over high heat until your mixture reaches 300F or until it reaches hard crack on a candy thermometer.
Once mixture has reached the desired temperature, add flavoring (keep you face a safe distance from the mixture or you will burn your eyes)
Cover a cutting board with powdered sugar (maybe do this before you begin cooking) and pour liquid candy onto cutting board.
I suggest placing a large piece of foil under the cutting board in case your candy spills over the edge.
Do not touch the candy.
It will be very very hot.
Once your candy is at a point where it is pliable but not gooey, take a knife and begin cutting into squares.
Again, don't touch it with your hands because it will still be very hot.
Note: you do not have to cut all the way through
Once candy has completely cooled, break up the small squares and enjoy
You may also use a hard candy mold (generally white in color) just make sure you grease it first.
In that case just pour the candy into the mold and wait for it to cool completely.","url":"https://recipe.bluelayer.org/recipe/16161/crystal-cut-candy"},{"id":"16143","title":"Easy Low-Fat Vanilla White Cake-- Low in Calories but Not Taste!","ingredients":"oil, olive, salad or cooking
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, granulated
egg, white, raw, fresh
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table","directions":"Whisk the oil, applesauce, and sugar together.
Beat in the egg whites and vanilla.
Sift the flour, salt (just 2-3 shakes), and baking powder together.
Gradually beat it into the batter.
Grease an 11 x 7 baking dish with cooking spray and lightly dust with flour, pour the batter into it and smooth it out before putting it in the oven.
Bake at 350F for 20-25 minutes or until a knife/cake tester comes out clean in the center.
Wait for it to cool before frosting.
Can be cut into about 3 rows of 4 pieces.","url":"https://recipe.bluelayer.org/recipe/16143/easy-low-fat-vanilla-white-cake-low-in-calories-but-not-taste"},{"id":"16139","title":"Apple Butter","ingredients":"apples, raw, with skin
sugars, granulated
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
pumpkin, raw
lemon juice, raw","directions":"Mix apple puree, sugars, cinnamon, nutmeg, cloves, pumpkin pie spice and lemon juice in a large, heavy saucepan.
Cook, uncovered, over medium heat and when it begins to boil, turn down heat to low and simmer, stirring occasionally.
Place a couple of small saucers in the refrigerator.
As mixture gets thicker, stir more often so it does not scorch.
Total cooking time can take 1 to 2 hours.
Cook until a spoonful dropped onto a cold plate does not weep.
Let the mixture sit on plate about 5 minutes to check the consistency.
Meanwhile, wash 6 half-pint jars.
Keep hot until needed.
Prepare lids as manufacturer directs.
Ladle the hot apple butter into 1 hot jar at a time, leaving 1/4 inch head space.
Wipe jar rim with a clean, damp cloth.
Attach lid.
Fill and close remaining jars.
Process in a boiling water canner for 10 minutes.
Note: To make the puree, wash, peel, core and quarter apples.
Place in saucepan with just enough water to cover the bottom of the pan.
Cover and cook on medium heat until apples are soft.
Put cooked apples through a sieve or food mill.","url":"https://recipe.bluelayer.org/recipe/16139/apple-butter"},{"id":"16128","title":"Naan","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"In a large bowl, dissolve the water and yeast (make sure water isn't too hot (it'll kill the yeast) or too cold (it won't activate it)).
Add 3 cups of the flour, a cup at a time.
Stir, using a wooden spoon, in one direction for 1 minute.
Sprinkle mixture with salt.
Add remaining flour, a cup at a time, stirring after each addition.
Stop adding flour after the dough is stiff (you might not want to use it all).
Turn the dough out onto a lightly floured surface.
Knead the dough until it is smooth and easy to handle (10 minutes of vigorous kneading).
Shape the dough into a ball and put in a well-oiled bowl.
Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours).
Place baking stone in center of oven.
Preheat oven to 500 degrees F.
Deflate dough and divide into 4 equal pieces.
Flatten each piece into an 8 x 6-inch oval.
Let rest for 10 minutes.
Wet fingers with water and\"dimple\" the bread by pressing your fingertips into the dough and stretching the dough.
You want it to be really thin.
Holes are OK.
Transfer bread to baking stone.
Bake until bread is golden on top and brown and crusty on the bottom.
(5 minutes or so).
Repeat with remaining dough.
Naan is best eaten the same day its made.","url":"https://recipe.bluelayer.org/recipe/16128/naan"},{"id":"16121","title":"Hardtack (Oat Cracker)","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated","directions":"Mix ingredients together- like as you would a pie crust.
Roll thin.
Bake on a cooke sheet at 400 degrees for about 10 minutes- watching carefully.
Once cooled, break into pieces for serving.","url":"https://recipe.bluelayer.org/recipe/16121/hardtack-oat-cracker"},{"id":"16113","title":"Perfect White Rice","ingredients":"water, bottled, generic
salt, table
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Using a pan with a good lid, put the water into pot and bring to a boil.
Add the salt.
When the water is at a full, rolling boil, add the rice.
Stir it up and return the water to a boil.
Now reduce the heat to the lowest possible.
Put the lid onto the pot and let it sit for 15 to 20 minutes.
DO NOT PEEK!
The rice will cook, you have to trust it.
When the time is up, remove the lid and serve.
Easy as pie, Perfect Rice.","url":"https://recipe.bluelayer.org/recipe/16113/perfect-white-rice"},{"id":"16105","title":"Buffy's Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt chocolate and peanut butter.
Add peanuts and Rice Krispies.
Drop on wax paper covered cookie sheets.
Cool in fridge.
Candy sets quickly.","url":"https://recipe.bluelayer.org/recipe/16105/buffys-candy"},{"id":"16103","title":"Spiced Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
pumpkin, raw
salt, table
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
pumpkin, raw
honey","directions":"Preheat oven to 400.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Chill 10 minutes.
Combine buttermilk and honey, stirring with a whisk until well blended; add canned pumpkin.
Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times.
Roll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope).
Reroll dough into a (1/2-inch-thick) 9 x 5inch rectangle; dust top of dough with flour.
Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness.
Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds.
Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper.
Bake at 400 for 14 minutes or until golden.
Remove from pan; cool 2 minutes on wire racks.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/16103/spiced-pumpkin-biscuits"},{"id":"16088","title":"Do It Yourself Oven Fried Chicken Coating","ingredients":"delallo, italian seasoned breadcrumbs,
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard
creole seasoning,
butter, without salt
yogurt, greek, plain, nonfat
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"In the bowl of a food processor, mix bread crumbs, cornmeal, Parmesan cheese and Creole seasoning together.
Pulse several times to blend thoroughly.
Add diced butter to crumb mixture and pulse 6-8 times, or until crumb mixture is moistened.
Place mixture in a shallow dish.
Pat chicken pieces dry with paper towel.
Smear yogurt on all sides (may substitute mayonnaise or creme fraiche).
Dredge chicken in crumb mixture, turning to coat evenly.
IF FREEZING: Place on a cookie sheet, with pieces not touching each other.
Freeze.
May be individually wrapped after frozen.
To cook: unwrap frozen chicken, place in baking dish and bake (from frozen) according to directions that follow.
An additional 10 minutes of cooking time may be necessary.
TO COOK: Preheat oven to 375F Lightly spray baking dish with cooking spray.
Place coated pieces in baking dish.
Cook 15 minutes then turn and continue cooking until done (approximately 10 more minutes).","url":"https://recipe.bluelayer.org/recipe/16088/do-it-yourself-oven-fried-chicken-coating"},{"id":"16072","title":"Greek Yogurt Cream of Asparagus Soup","ingredients":"soup, chicken broth or bouillon, dry
asparagus, raw
yogurt, greek, plain, nonfat
milk, buttermilk, fluid, cultured, lowfat
onions, raw
spices, thyme, dried","directions":"Spray medium pot with olive oil spray.
Grill onion over medium heat till soft.
Add chicken stock.
Snap asparagus into small pieces, getting rid of woody ends and add to pot.
Place lid on pot and bring to boil.
Simmer for 15 minutes.
Take off heat and either blend in blender or use hand blender to blend smooth.
Add Greek yogurt and milk blend smooth.
Heat for a bit longer if you want to serve warm or place in fridge to serve cold.","url":"https://recipe.bluelayer.org/recipe/16072/greek-yogurt-cream-of-asparagus-soup"},{"id":"16070","title":"Mexican Pumpkin in Brown Sugar","ingredients":"pumpkin, raw
sugars, brown
water, bottled, generic","directions":"Scrape the seeds out of the pumpkin wedges.
Pack the wedges together in a heavy-based flameproof casserole.
Divide the sugar among the pumpkin pieces, packing it into the hollows which contained the seeds.
Pour the water carefully into the casserole, to cover the bottom and prevent the pumpkin from burning.
Take care not to dislodge the sugar when pouring in the water.
Cover and cook over a low heat, checking the water level frequently, until the pumpkin is tender and the sugar has dissolved in the liquid to form a sauce.
Using a slotted spoon, transfer the pumpkin to a serving dish.
Pour the sugary liquid from the pan over the pumpkin, and serve at once with natural yoghurt, sweetened with a little brown sugar if you like.","url":"https://recipe.bluelayer.org/recipe/16070/mexican-pumpkin-in-brown-sugar"},{"id":"16065","title":"Extra-Strength Truffles","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
butter, without salt
cream, fluid, heavy whipping
beans, snap, green, raw
cocoa, dry powder, unsweetened","directions":"Line a loaf pan with a long piece of plastic wrap.
Finely chop chocolate and place in a mixing bowl with butter, cut into small pieces.
Heat espresso beans and cream in a pan.
When cream comes to a boil, strain over chocolate and butter.
Discard beans.
Whisk chocolate mixture until smooth and shiny.
Place chocolate mixture into prepared loaf pan.
Cover with the overlap of plastic wrap.
Chill for 3 hours.
Sift half of the cocoa powder onto a clean, dry cutting board.
Unwrap truffle block onto cocoa.
Sift remaining cocoa powder over the top of the truffle block.
Cut into 36 one-inch cubes.
Toss to dust all sides with cocoa powder.
Take two and hide the rest from the children.","url":"https://recipe.bluelayer.org/recipe/16065/extra-strength-truffles"},{"id":"16063","title":"Peanut Brittle","ingredients":"vanilla extract
leavening agents, baking soda
salt, table
butter, without salt
sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive","directions":"Measure the vanilla into a small bowl and set aside.
Combine the baking soda and salt in another small bowl and set aside.
Butter 2 jelly roll pans or cookie sheets with sides liberally with the butter, using 1/2 stick butter on each one.
Set aside.
Combine the sugar, corn syrup, and 1/2 cup water in a large saucepan.
Bring the mixture to a boil, attach a candy thermometer, and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240F on the thermometer.
Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300F.
Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda, and salt.
Stir only until the butter melts, then quickly pour the brittle onto the cookie sheets, spreading the mixture thinly.
When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container.
The syrup foams when the soda mixture is added.
The bubbles make this brittle very light.
Pour it up quickly to capture the air!","url":"https://recipe.bluelayer.org/recipe/16063/peanut-brittle"},{"id":"16059","title":"Highland Toffee","ingredients":"oil, olive, salad or cooking
oats
sugars, brown
syrups, corn, light
salt, table
vanilla extract
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"Preheat the oven to 400 degrees F (200 degrees C).
Generously grease an 8 or 9 inch square pan.
In a large bowl, stir together vegetable oil and oats.
Mix in brown sugar, corn syrup, salt, and vanilla.
Press mixture into prepared pan.
Bake for 12 minutes in preheated oven.
Set aside to cool.
Cut into 4 large squares to remove from pan.
Cover with melted chocolate, and sprinkle with nuts, if desired.
Allow the chocolate to cool, and then cut each square into 9 pieces.","url":"https://recipe.bluelayer.org/recipe/16059/highland-toffee"},{"id":"16023","title":"County Fair Fried Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic","directions":"Mix the flour, baking powder, and salt.
Work in the cold butter, using a pastry blender, your fingers, or a mixer.
Stir in the warm water to make a soft dough.
Cover and let rest for 15 minutes.
Divide the dough into eight pieces.
Working with one piece at a time, roll into a thin 5\" round, about 3/8\" thick.
Heat about 3/8\" vegetable oil to 375F in an electric frying pan, or in a pan over a burner.
If you're using a 10\" diameter pan, this is 2 cups of vegetable oil.
If you're not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified.
Pick up one dough disk, and carefully lower it into the pan.
Let it cook for 60 seconds (it'll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds.
You don't want to cook these too dark; they'll become overly crisp.
Remove from the oil and set on a paper towel-lined baking sheet.
Place in a 200F oven to keep warm while you make the remaining fried doughs.
Serve warm, with maple syrup or cider syrup; confectioners' sugar, or cinnamon sugar; or the topping of your choice some folks enjoy a savory version, with marinara sauce and cheese.
TIP:.
Peanut oil is our favorite deep-frying oil; it has a higher smoke point, and neutral flavor.
Up to 1/4 of sugar may be added if desired.","url":"https://recipe.bluelayer.org/recipe/16023/county-fair-fried-dough"},{"id":"16015","title":"Butterscotch","ingredients":"sugars, brown
syrup, maple, canadian
butter, without salt
vinegar, red wine
water, bottled, generic
vanilla extract","directions":"Place sugar, golden syrup, butter, vinegar and water in a large heavy based saucepan and cook over a medium heat for 10 minutes or until sugar is completely dissolved.
Brush sugar crystals sticking to sides of pan frequently with a brush dipped in cold water.
Bring to the boil, without stirring, and cook until mixture reaches the hard crack stage (When the syrup is dropped into iced water it separates into threads which become hard and brittle) or 150 C on a sugar thermometer.
Stir in vanilla essence and pour mixture onto a buttered baking tray.
Set aside to cool.
Break into pieces and store between sheets of waxed paper in an airtight container.","url":"https://recipe.bluelayer.org/recipe/16015/butterscotch"},{"id":"16012","title":"Peanut Butter Cups","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
sugars, powdered","directions":"To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt.
Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point.
Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides.
Pour the excess chocolate back into the bowl and let set or chill to set.
Meanwhile, mix the peanut butter with the powdered sugar.
Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate.
Let set, then turn out of the mold.
Notes about the recipe: I have two recipes for this, one where you blend the peanut butter right with the milk chocolate and then pour it into the molds which is a more direct route to the same end flavor.
The other is more traditional and the one I've done here with the filling separate from the outer chocolate shell.","url":"https://recipe.bluelayer.org/recipe/16012/peanut-butter-cups"},{"id":"16010","title":"Potluck Spareribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
catsup
sugars, brown
vinegar, distilled
honey
soy sauce made from soy (tamari)
spices, ginger, ground
salt, table
mustard, prepared, yellow
spices, garlic powder
spices, pepper, black","directions":"Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 9X13-inch baking pans.
Cover tightly with foil and bake at 350 degrees for 1 1/4 hours or until meat is tender.
Drain; remove racks and return ribs to pans.
Combine remaining ingredients; pour over ribs.
Return to oven, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally.
Ribs can also be grilled over medium-hot coals for the last 35 minutes instead of baking.","url":"https://recipe.bluelayer.org/recipe/16010/potluck-spareribs"},{"id":"16007","title":"Apple Torte","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
nuts, almonds
apples, raw, with skin
lemon juice, raw
spices, nutmeg, ground
sugars, powdered","directions":"Pre-heat oven to 350 degrees.
Place 10-inch (3 L) springform pan in centre of large piece of heavy-duty foil; press up around pan.
Set aside.
In bowl, whisk flour with brown sugar.
Using pastry blender or 2 knives, cut in butter until in pea-size pieces.
Press three-quarters over bottom and up side of prepared pan.
Stir almonds into remaining crumb mixture; set aside.
In bowl, toss apples, lemon juice and nutmeg; spread over pastry, pressing gently.
Sprinkle with remaining crumb mixture.
Bake in centre of 350F (180C) oven until golden and apples are tender, 1-1/2 hours.
Run knife around edge; let cool in pan on rack.
Dust with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/16007/apple-torte"},{"id":"15999","title":"Navajo Fry Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Sift flour, baking powder, sugar and salt into a bowl.
Work shortening in as pastry.
Add ice water, using only enough to hold dough together.
Divide into 12 even sized pieces and roll to make rounds about 3 to 4 inches.
Place a spoonful of filling, such as taco meat, apples, pumpkin or minced cherries, in center of each.
Moisten edges with cold water.
Fold in half and seal edges by pinching.
Fry in hot oil until light brown.
If making fruit filled fry bread, roll the pockets in 1 cup sugar and 1 tablespoon of cinnamon while still hot.
Alternative method: Bake bread pockets at 350F (180C) for about 20 to 25 minutes, then sprinkling with confectioner's sugar.","url":"https://recipe.bluelayer.org/recipe/15999/navajo-fry-bread"},{"id":"15993","title":"Navajo Fry Bread I","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic
salt, table
lard","directions":"In a large bowl mix together flour, non-fat dry milk powder, baking powder, and salt.
Cut in 5 tablespoons of the lard into the dry mixture until it resembles fine crumbs.
Add the ice water and mix until the dough pulls cleanly away from the sides of the bowl.
Cover with a towel and set aside for 2 hours.
Divide the dough into two large pieces.
Shape each piece into a circle.
Roll each piece out on a lightly floured board to 1/4 inch thick.
Make 2 parallel cuts through the dough without cutting all the way through.
Let the dough rest briefly.
Heat the remaining lard in a large cast iron skillet over medium-high heat.
Once it is hot, add the first shaped dough.
Fry for 4-5 minutes on the first side, until golden, turn over and finish cooking on the second side for 3-4 minutes.
Remove the bread from the skillet and drain onto paper towels.
Sprinkle with sea salt, if desired.
Keep warm while second section cooks.
Cut bread into wedges.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/15993/navajo-fry-bread-i"},{"id":"15990","title":"Mom's Chinese Walnut Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
cornstarch
oil, olive, salad or cooking
soy sauce made from soy (tamari)
sugars, granulated
spices, garlic powder
spices, ginger, ground
nuts, walnuts, english
water, bottled, generic
soy sauce made from soy (tamari)","directions":"Make sure to start your rice before starting the Walnut Chicken!
Cut chicken into half-inch pieces.
Mix 3 T cornstarch, 2 T of the oil and 2 T soy sauce in the bottom of a large bowl (add more soy sauce if needed, until the cornstarch is smooth and semi-liquid).
Add the sugar, garlic and ginger powder and mix.
Add the chicken and stir to coat.
Put aside.
Heat 1 T oil in a large frying pan.
Fry the walnuts until they are golden brown.
It takes a while to get the nuts up to temperature, but then they brown very rapidly.
Move the walnuts to a separate bowl.
Put the chicken in the heated frying pan and stir-fry for a couple of minutes, until the pieces are separated.
Add the nuts to the chicken and stir-fry for a couple more minutes.
Add the warm water and 1/2 C of soy sauce to the pan and stir to make a sauce.
If more sauce is desired, just add additional water and heat.
Serve hot with rice.","url":"https://recipe.bluelayer.org/recipe/15990/moms-chinese-walnut-chicken"},{"id":"15967","title":"Barley or Rice Triangles","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
margarine, regular, 80% fat, composite, stick, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs.
Stir in the cooked grain, then add enough rice milk to hold the mixture together as a firm dough, working it together with your hands.
Divide the dough into 2 parts.
On a well-floured board, roll out one part until it is 1/4 inch thick.
With a sharp knife, cut the dough into triangular pieces with approximately 2-inch sides.
Repeat with the remaining dough; gather up any dough left over from cutting and roll out again until it is all used up.
Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray.
Cook the triangles over medium heat until they are touched with light brown on both sides.
Transfer to a plate to cool, and once the triangles are at room temperature, store them in an airtight container.
Per biscuit:
Calories: 55
Total fat: 2g
Protein: 1g
Fiber: 1g
Carbohydrate: 9g
Cholesterol: 0mg
Sodium: 150mg","url":"https://recipe.bluelayer.org/recipe/15967/barley-or-rice-triangles"},{"id":"15923","title":"Indian-Spiced Potato Salad","ingredients":"potatoes, raw, skin
shallots, raw
salad dressing, mayonnaise, regular
spices, ginger, ground
lemon juice, raw
spices, coriander seed","directions":"Bring large pot of salted water to boil; add potatoes.
Cook until potatoes are tender when pierced with knife, about 25 minutes.
Cover and refrigerate until very cold, at least 3 hours.
(Can be made 1 day ahead.
Cover and chill.)
Puree shallots, mayonnaise, ginger, and lemon juice in processor.
Transfer to small bowl.
Stir in 1 1/2 cups cilantro.
Season to taste with salt and pepper.
Peel potatoes; cut into 1/2-inch cubes.
Place in large bowl, add dressing, and toss to coat.
Refrigerate until cold, about 4 hours.
Season to taste with salt and pepper.
Garnish with remaining cilantro and serve.","url":"https://recipe.bluelayer.org/recipe/15923/indian-spiced-potato-salad"},{"id":"15913","title":"Pumpkin Pie Hummus","ingredients":"beans, snap, green, raw
pumpkin, raw
pumpkin, raw
spices, cinnamon, ground
orange juice, raw
vanilla extract
syrup, maple, canadian","directions":"Open the can of garbanzo beans, drain them and rinse them under cold water.
If you want super smooth hummus, you can peel the garbanzo beans.
Just pinch them with your fingers, kind of like you are going to shoot a marble.
The skin comes right off, however it is time consuming.
Add all of your ingredients into a food processor and blend until smooth.
If the hummus is too thick to mix, add a pinch more orange juice.
If you want your hummus sweeter, add a pinch more maple syrup.","url":"https://recipe.bluelayer.org/recipe/15913/pumpkin-pie-hummus"},{"id":"15906","title":"English Toffee","ingredients":"butter, without salt
butter, without salt
sugars, granulated
syrups, corn, light
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, pecans","directions":"Grease a 15-in X 10-in X 1-in baking pan with 1 Tablespoon butter and set aside.
In a heavy 3-qt saucepan melt the remaining butter.
Add sugar, corn syrup and salt.
Cook and stir over meduim heat until a candy thermometer reads 295 farenheit (hard-crack stage).
Quickly pour into prepared pan.
Let stand room temperature until cool, about 1 hour.
In microwave, melt chocolate chips.
Spread over toffee.
Sprinkle with pecans.
Let stand 1 hour.
Break into bite size pieces.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/15906/english-toffee"},{"id":"15885","title":"Parmesan Potato Crisp Wedges","ingredients":"potatoes, raw, skin
cheese, parmesan, hard
salad dressing, mayonnaise, regular","directions":"Combine potato, cheese and mayonnaise and lightly mix.
Spoon into 9-inch pie plate that has been brushed with additional mayonnaise.
Bake at 400F for 45 minutes, then cover with foil and bake an additional 15 minutes or until potatoes are done.
Invert onto serving plate immediately and cut into wedges to serve.","url":"https://recipe.bluelayer.org/recipe/15885/parmesan-potato-crisp-wedges"},{"id":"15880","title":"1996 2nd Place Winner: Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Heat oven to 325F (160C).
Beat all ingredients in large bowl of electric mixer on medium-high speed until smooth, about 4 minutes.
Divide dough into 4 pieces.
Roll out 1 piece of dough at a time on lightly floured surface to 1/16 to 18 inch thickness.
Cut out dough with cookie cutters.
Bake cookies on ungreased baking sheet until pale brown and slightly firm to the touch, 8 to 10 minutes.
Remove to cooling rack.","url":"https://recipe.bluelayer.org/recipe/15880/1996-2nd-place-winner-shortbread-cookies"},{"id":"15872","title":"Fluffy & Moist Oatmeal Bread","ingredients":"wheat flours, bread, unenriched
oats
salt, table
sugars, brown
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Place the dry yeast in it's specified space in the bread maker.
Place the ingredients in the case and let the bread maker take care of the first rise.
After the first rise, lightly remove the air and separate into 3 equal-sized pieces.
Make into round shapes, then wrap and cover with a damp cloth and let sit for 15 minutes.
Make sure the seams are facing down.
Remove the air from each and stretch out.
Fold the side closest to you and the far side into the center then roll it up.
Place in the case with the seams facing down.
What it looks like before the second rise, from the top and the side.
And after the second rise.
If your oven has a dough rising function, use that at 40C for 55 to 65 minutes.
The highest part of the dough should be from 1 cm below the top of the pan to just below the top of the pan after the second rising.
Apply the glaze after the second rise.
Today I used a mixture of egg yolk and milk.
Bake at 190C for 23 to 25 minutes and it's complete.","url":"https://recipe.bluelayer.org/recipe/15872/fluffy-moist-oatmeal-bread"},{"id":"15868","title":"Easy Roasted Cheddar-Bacon Potato Salad","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
salt, table
spices, pepper, black
salad dressing, mayonnaise, regular
cheese, cheddar
bacon, meatless","directions":"Preheat oven to 425F.
Scrub potatoes and dice into bite-size pieces.
Put in a bowl and toss with olive oil, salt & pepper.
Spread in a single layer on a baking sheet.
Bake for 40-45 minutes, tossing halfway through cooking, until browned.
While potatoes are still hot, transfer to a bowl and combine with mayo, cheddar cheese, and bacon bits.
Taste and season as needed with salt and pepper.
** Best if served warm, but also good cold or reheated.
Note: Depending on the potatoes you use, you might need to add more mayonnaise as some tend to soak it up more than others.","url":"https://recipe.bluelayer.org/recipe/15868/easy-roasted-cheddar-bacon-potato-salad"},{"id":"15860","title":"Chocolate Raspberry Cream Torte","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
vanilla extract
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking soda
jams and preserves, apricot","directions":"Preheat oven to 350F (180C).
In a medium saucepan over low heat, melt the corn oil spreadand stir in the sugar.
Remove from the heat and stir in the milk, vinegar and vanilla.
In a small bowl stir together the flour, cocoa, and baking soda, and then add it gradually to the sugar mixture, stirring with a wisk until wel blended.
Pour into prepared pan and bake 16 to 18 min.
or until wooden pick inserted into center comes out clean.
Cool for 10 min.
remove from pan to wire rack.
Cool completely.
andgt;andgt;andgt;To make the filling and assemble.
Thaw and drain the frozen raspberrys, then put in blender container and blend until smooth.
In a small mixer bowl put whipped topping mix and the cold skim milk do not add vanilla and add the red food coloring.
fold in the raspberry puree'.
Cut cake crosswise into 4 equal pieces.
Place 1 piece on cake or serving plateand spread itb jam on top, the spread a scant 3/4 cup of the cream filling over the jam.
Repeat with the other 3 cake pieces.
Use the remaining jam and cream filling to garnish the top as you desire.","url":"https://recipe.bluelayer.org/recipe/15860/chocolate-raspberry-cream-torte"},{"id":"15835","title":"No Fail Pie Crust (Food Processor Friendly)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Combine 2/3rds of flour, sugar, and salt in the bowl of a food processor.
Pulse twice to incorporate.
Spread butter chunks evenly over surface.
Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses.
Use a rubber spatula to spread the dough evenly around the bowl of the food processor.
Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses.
Transfer dough to a large bowl.
Sprinkle with water then using a rubber spatula, fold and press dough until it comes together into a ball.
Divide ball in half.
Form each half into a 4-inch disk.
Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
I often switch out a cup of the butter for COLD coconut oil.
Still works great!","url":"https://recipe.bluelayer.org/recipe/15835/no-fail-pie-crust-food-processor-friendly"},{"id":"15829","title":"Pineapple \"dump\" Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
onions, raw
butter, without salt
catsup
pineapple, raw, all varieties
mustard, prepared, yellow
pineapple, raw, all varieties","directions":"For immediate cooking: Pre-heat oven to 350F Place all ingredients into a large baking dish, turn chicken to coat.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag.
Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
For the oven: Preheat the oven to 350F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
On the grill: cook over medium heat until juices run clear.","url":"https://recipe.bluelayer.org/recipe/15829/pineapple-dump-chicken"},{"id":"15825","title":"Multigrain Breakfast Pie","ingredients":"oats
rice, white, long-grain, regular, unenriched, cooked without salt
barley, hulled
bulgur, dry
apricots, dried, sulfured, uncooked
dates, deglet noor
sugars, brown
salt, table
water, bottled, generic
sugars, brown
spices, cinnamon, ground","directions":"Preheat oven to 350 degrees.
Coat a 9 inch square baking dish with non-stick spray.
Dice the apricots and dates.
Combine first 9 ingredients in a large bowl.
Transfer the grain mixture to the baking dish and cover loosely with foil and bake, stirring occasionally, for until water is absorbed, grains are tender and mixture is creamy about 45 minutes.
Meanwhile combine the 2 tablespoons of brown sugar with the cinnamon.
Uncover the baking dish and sprinkle with the brown sugar cinnamon mixture and bake for an additional 10 to 15 minutes more to brown the top.
Cool on a wire rack before cutting into 9 identical pieces.","url":"https://recipe.bluelayer.org/recipe/15825/multigrain-breakfast-pie"},{"id":"15815","title":"Apple Butternut Squash Casserole","ingredients":"squash, winter, butternut, raw
apples, raw, with skin
pumpkin, raw
spices, nutmeg, ground
salt, table
butter, without salt","directions":"Peel the squash and cut into 2\" cubes.
Place in a greased casserole dish, top with the pie filling.
Sprinkle with the spices and dot with the butter.
Cover with foil and bake at 350* for 50-60 minutes.","url":"https://recipe.bluelayer.org/recipe/15815/apple-butternut-squash-casserole"},{"id":"15808","title":"Yummy Cherry Bars","ingredients":"wheat flour, white, all-purpose, unenriched
oats
leavening agents, baking soda
sugars, granulated
nuts, pecans
butter, without salt
cherries, sweet, raw
candies, marshmallows","directions":"in a large bowl, combine flour, soda, sugar,and pecans and mix well.
Add sugar; mix on low speed, scraping sides of bowl often till crumbly, about 2-3 minutes.
Reserve 1 1/2 cups crumb mixture and spread remaining mixture evenly in a 13 x 9\" baking pan.
Bake at 350 for 12-15 minutes or until brown at the edges.
Gently spoon pie filling over crust and sprinkle with marshmallows.
Then remaining crumb mixture.
Return to oven for 25 minutes until lightly browned -- cool on wire rack before cutting into bars.","url":"https://recipe.bluelayer.org/recipe/15808/yummy-cherry-bars"},{"id":"15804","title":"Backcountry Pizza Crust","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
honey
water, bottled, generic","directions":"In small glass bowl, dissolve yeast in warm water and let stand 5-10 minutes, until slightly bubbly.
In large bowl, combine flour, salt, olive oil, honey, and cold water.
Add yeast mixture and stir to blend.
Knead by hand until smooth and glossy, about 10 minutes.
Form into ball and place dough in oiled bowl, turning to coat entire surface.
Cover with plastic wrap and towel, and let rise until doubled in bulk, about 1 hour.
Preheat oven to 425 degrees.
Divide in half, and shape each piece into a 12-inch round.
(May be prepeared to this point up to 2 months in advance.
Place dough in freezer-safe plastic bag and freeze.
Thaw, at room temperature, 30 minutes before preceeding.
).
Crust may be prebaked 10 minutes before adding toppings, or top uncooked crust with desired toppings and bake 10-15 minutes, or until crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/15804/backcountry-pizza-crust"},{"id":"15797","title":"Fettuccine Alfredo With Asparagus","ingredients":"asparagus, raw
kashi, steam meal, chicken fettuccine, frozen entree
butter, without salt
cream, fluid, heavy whipping
spices, nutmeg, ground
salt, table
spices, pepper, black
cheese, parmesan, hard","directions":"Snap the tough ends off the asparagus and discard them.
Cut the asparagus spears into 1-inch pieces.
In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes.
Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
Drain the pasta and asparagus.
Toss with the butter, cream, nutmeg, salt, pepper and Parmesan.
Serve with additional Parmesan.
VARIATIONS.
Fettuccine Alfredo: Eliminate the asparagus.
Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus.
Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking.
Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus.
Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus.
Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce.
Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.","url":"https://recipe.bluelayer.org/recipe/15797/fettuccine-alfredo-with-asparagus"},{"id":"15790","title":"Red Chile Tortilla","ingredients":"wheat flour, white, all-purpose, unenriched
lard
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
spices, pepper, red or cayenne
spices, cumin seed","directions":"In a large bowl combine all ingredients together.
Mix well; knead it by hand, if necessary.
Take off piece of mixture (1-ounce).
Roll around with hand.
With a dough roller or a tortilla press, smooth mixture to 1/8-inch thick.
On a grill or skillet at 300 degrees F, cook for 30 seconds on each side.
Repeat with remaining dough.
Then put in a tortilla warmer.","url":"https://recipe.bluelayer.org/recipe/15790/red-chile-tortilla"},{"id":"15775","title":"Quickest Puff Pastry","ingredients":"butter, without salt
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
Coarsely dice remaining 4 tablespoons (1/2 stick) butter.
Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
Add remaining butter and pulse once or twice to distribute.
Add water and pulse 3 or 4 times, just until dough forms a rough ball.
Do not over-process.
Flour work surface and scrape dough from work bowl.
Shape dough into a rough rectangle and place between 2 pieces of plastic wrap.
Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
Peel away plastic wrap and invert dough to floured work surface.
Peel away second piece of wrap.
Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough.
Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.","url":"https://recipe.bluelayer.org/recipe/15775/quickest-puff-pastry"},{"id":"15761","title":"Sweet Potato Polenta","ingredients":"sweet potato, raw, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
spices, nutmeg, ground
cornmeal, degermed, unenriched, yellow
butter, without salt","directions":"Preheat oven to 400F with rack in lowest third of oven.
Arrange sweet potatoes on small baking sheet.
Bake until tender, i.e., when knife pierces centers easily, approximately one hour.
Cool potatoes slightly.
Peel.
Add sweet potatoes to food processor and puree.
Add 2 tablespoons of milk and puree until smooth.
Set aside.
Add remaining milk, stock, salt, pepper, and nutmeg to simmer in heavy medium saucepan over medium-high heat.
Stir in cornmeal gradually.
Cook until mixture thickens to consistency of mashed potatoes, stirring constantly, about 10 minutes.
Stir in potato puree and 4 tablespoons butter.
Line baking sheet with waxed paper.
Spoon polenta into prepared pan, spreading to thickness of 1 inch; smooth top with spatula that has been dipped in water.
Cover with plastic wrap and refrigerate until firm, about 4 hours.
Up to one day ahead of cooking: line large baking sheet with waxed paper.
Remove plastic covering polenta.
Using assorted 2- to 3-inch cookie cutter shapes (stars, diamonds, crescents, triangles, etc.)
dipped in water, cut polenta.
Using a spatula, carefully transfer to prepared sheet.
Cover and refrigerate polenta shapes until ready to cook.
To cook: Melt 2 tablespoons butter in heavy large nonstick skillet over high heat.
Add 1/3 of polenta shapes and cook until golden brown, about 2 minutes per side.
Repeat with remaining butter and polenta in 2 batches.
Transfer to platter and serve.","url":"https://recipe.bluelayer.org/recipe/15761/sweet-potato-polenta"},{"id":"15755","title":"Whole Wheat Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
shortening, vegetable, household, composite
water, bottled, generic","directions":"Combine flours and salt; cut in shortening with pastry blender until mixture resembles coarse meal.
Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until dry ingredients are moistened.
Shape into a ball; chill.
To fit into pieplate, roll dough to 18 inch thickness on a lightly floured surface.
Place in a 9-inch pieplate; trim off excess pastry along edges.
Fold edges under and flute.
For baked pastry shell, prick bottom and sides of pastry generously with a fork.
Bake at 400F (200C) for 12 to 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/15755/whole-wheat-pastry"},{"id":"15748","title":"Cherry pie munch mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, pecans
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
apple juice, canned or bottled, unsweetened, without added ascorbic acid
spices, cinnamon, ground
cherries, sweet, raw","directions":"Mix cereal and pecan halves in 15 x 10 x 1 inch baking pan
Microwave margarine, brown sugar, apple juice and cinnamon in 1-cup glass measuring cup on high for 30 seconds, stir.
Drizzle margarine mixture evenly over cereal mixture in pan.toss to coat cereal well.
Bake at 350F for 30 minutes or until crisp, stirring after 15 minutes.
Cool completely.
Stir in dried cherries
Store at room tempature in air tight container.","url":"https://recipe.bluelayer.org/recipe/15748/cherry-pie-munch-mix"},{"id":"15741","title":"Caramel-Pear Butter","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw
pears, raw
sugars, brown
spices, nutmeg, ground
salt, table","directions":"Combine apple juice and 4 tablespoons lemon juice in heavy large deep pot.
Peel, core, and cut pears, 1 at a time, into 1/2- to 3/4-inch pieces; mix pears into juice mixture in pot as soon as pears are cut, to prevent browning.
Cook over medium heat until pears release enough juice for mixture to boil, stirring frequently, about 16 minutes.
Reduce heat to medium-low; cover and simmer until pears are very tender, stirring frequently, about 20 minutes (mixture will splatter).
Remove pot from heat.
Press pear mixture through fine plate of food mill into large bowl.
Return pear puree to same pot.
Add 2 tablespoons lemon juice, brown sugar, nutmeg, and 3/4 teaspoon coarse salt.
Bring to boil over medium heat, stirring until sugar dissolves.
Reduce heat to medium-low and simmer uncovered until pear butter thickens and is reduced to 8 cups, stirring every 5 minutes to prevent scorching, about 1 hour.
Ladle pear butter into 8 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.
Remove air bubbles.
Wipe jar threads and rims with clean damp cloth.
Cover with hot lids; apply screw bands.
Process jars in pot of boiling water 10 minutes.
Cool completely.
Store in cool dark place up to 1 year.","url":"https://recipe.bluelayer.org/recipe/15741/caramel-pear-butter"},{"id":"15736","title":"Praline Topping","ingredients":"butter, without salt
sugars, brown
nuts, pecans
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Melt butter, 20 seconds.
Blend all ingredients well.
spread over filled pie before or during baking.","url":"https://recipe.bluelayer.org/recipe/15736/praline-topping"},{"id":"15734","title":"Honey-Glazed Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
wheat flour, white, all-purpose, unenriched
spices, garlic powder
butter, without salt
honey
lemon juice, raw
soy sauce made from soy (tamari)
spices, ginger, ground","directions":"Heat oven to 350.
In a shallow dish combine the flower and seasonings, plus salt and pepper to taste.
Cut chicken into 1-inch pieces.
Dip each piece of chicken in flour mixture and coat evenly.
Melt 2 tablespoons butter in a shallow baking dish, large enough to accommodate chicken in a single layer.
Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken.
Bake another 30 to 40 minutes basting frequently.
Serve over rice.
I usually double the sauce ingredients to make more to serve over the rice.","url":"https://recipe.bluelayer.org/recipe/15734/honey-glazed-chicken"},{"id":"15721","title":"Honey-Pecan Candy","ingredients":"sugars, granulated
honey
butter, without salt
salt, table
nuts, pecans","directions":"Place large piece of foil on work surface.
Stir sugar, honey, butter and salt in heavy medium skillet over medium-low heat until sugar dissolves, butter melts and syrup comes to simmer.
Add pecans
Cook until syrup turns deep caramel color and bubbles thickly.
stir nuts occasionally to coat (about 9 minutes)
Scrape onto foil
WORKING QUICKLY, separate nuts with spoon.
Cool completely.
Break candy apart into desired sizes (NOTE: this is why the yield/servings is a guesstimate).
Place in airtight container.
You may now eat a piece of heaven -- or five pieces -- (if you haven't done so by now!
).
Enjoy!","url":"https://recipe.bluelayer.org/recipe/15721/honey-pecan-candy"},{"id":"15718","title":"Chicken Scallopine with Mushroom Sauce","ingredients":"soup, chicken broth or bouillon, dry
wheat flour, white, all-purpose, unenriched
butter, without salt
onions, spring or scallions (includes tops and bulb), raw
mushrooms, white, raw
cream, fluid, heavy whipping
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Pound meat between sheets of waxed paper until thin.
Combine flour, salt and pepper in pie plate.
Beat egg with water in shallow dish.
Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs.
LET SIT ON WAX PAPER FOR 10 MINUTES!!!
Heat oil and butter in large skillet over medium-high heat.
Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary.
Keep warm and spoon mushroom sauce (see recipe).
For the sauce, combine broth and flour in small bowl and stir until flour is dissolved.
Melt butter in skillet over medium high heat.
Add onion and saute until tender, about 1 minute.
Reduce heat to medium; add mushrooms; saute 2 to 3 minutes.
Stir in broth.
Increase heat to medium high and cook until slightly thick, stirring occasionally, about 10 minutes.
Blend in cream, salt and pepper.
Season to taste with nutmeg and cayenne pepper.","url":"https://recipe.bluelayer.org/recipe/15718/chicken-scallopine-with-mushroom-sauce"},{"id":"15706","title":"Maple Fudge","ingredients":"sugars, granulated
syrup, maple, canadian
cream, whipped, cream topping, pressurized
butter, without salt","directions":"Combine all ingredients in a medium saucepan.
Cook and stir over medium high heat until boiling.
Clip candy thermometer to side of pan, cook and stir over medium heat, til syrup reaches temperature 238F (155C) on candy thermometer (soft ball stage) 25 to 35 minutes.
Remove from heat and cool without stirring to lukewarm (110F/45C) about 50 to 60 minutes.
Remove candy thermometer and beat mixture with wooden spoon until colour lightens and fudge begins to quickly set.
Quickly press into well greased 8 inch square pan.
Make in squares before fudge sets.
When firm, cut into squares.
Makes 20 to 25 pieces.","url":"https://recipe.bluelayer.org/recipe/15706/maple-fudge"},{"id":"15705","title":"Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic","directions":"Combine the flour, baking powder, and salt using your hands or a pastry cutter and crumble or cut in the shortening until the mixture is crumbly.
If it looks more powdery than crumbly add a tablespoon or more shortening until it is crumbly.
Add just enough of the HOT water to make the ingredients look moist.
Now, knead the mixture.
Kneading anywhere you see any loose pieces or flour so you are sure to get everything.
If it sticks to the anything add a some more flour.
Play with the dough and the flour and shortening amounts until you have a dough that makes a soft round shape.
You want your dough to be smooth and sort of elastic.
Cover bowl with a towel and let it rest for about an hour.
After it rests, cut or pinch off 10 to 12 balls.
Add some flour to your rolling pin and workspace LIGHTLY.
Roll each ball into about 1/8 inch thickness or press with a tortilla press that has plastic wrap covering any part that the dough will touch.
Cook tortilla's one at a time on a medium hot cast iron skillet or griddle for about 1 to 2 minutes on each side, or until the tortilla gets brown specks.
Black specks mean your pan is too hot.
Reduce heat so the tortilla puffs and browns.
It should puff up underneath if done right.
Do not worry if it does not though.
Practice will get you to that stage.
NOTE: Here are some tips as to technique: Do not use bread flour.
You want flour with a low gluten content.
You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either.
I found that the dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surface I tried.
A flat dough scraper, or \"bench knife\" is perfect for removing the rolled-out tortilla from the work surface.
When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply some pressure.
Flour tortilla dough is pretty sturdy; but not to the point of rerolling.
You don't want tough tortillas.
Making perfect circles is harder than it sounds; the dough wants to draw up.
So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.","url":"https://recipe.bluelayer.org/recipe/15705/homemade-tortillas"},{"id":"15682","title":"Raw Vegan Broccoli Salad","ingredients":"broccoli, raw
onions, spring or scallions (includes tops and bulb), raw
celery, raw
seeds, sunflower seed kernels, dried
seeds, pumpkin and squash seeds, whole, roasted, without salt
nuts, almonds
salad dressing, mayonnaise, regular
vinegar, cider
salt, table
lemon juice, raw
sweetener, syrup, agave","directions":"Chop up the broccoli, celery, and spring onions into small bite size pieces.
Pulse the almonds in the food processor or cut into slithers.
Throw the dressing ingredients into your blender and blend until smooth and creamy.
Toss through half of the dressing and then add gradually until dressed for your success!
YUM!","url":"https://recipe.bluelayer.org/recipe/15682/raw-vegan-broccoli-salad"},{"id":"15675","title":"Rob's Ribeye Marinade","ingredients":"soy sauce made from soy (tamari)
sauce, teriyaki, ready-to-serve
sugars, brown
water, bottled, generic
spices, garlic powder","directions":"Pierce steaks all over with a fork.
Mix all ingredients.
Marinate for at least a day.","url":"https://recipe.bluelayer.org/recipe/15675/robs-ribeye-marinade"},{"id":"15673","title":"Basic Breakfast Granola Cereal","ingredients":"oats
wheat germ, crude
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, olive, salad or cooking
honey","directions":"Preheat oven to 350F degrees.
In a huge bowl, mix all ingredients together until well blended, evenly coating all pieces.
Spread onto a cookie sheet.
Bake for 15 minutes.
Stir well.
Bake for 15 minutes more.
Cool completely.
Store tightly covered in giant container or zip lock bags.","url":"https://recipe.bluelayer.org/recipe/15673/basic-breakfast-granola-cereal"},{"id":"15669","title":"Nieve De Mango Con Tequila ( Mango - Tequila Ice)","ingredients":"sugars, granulated
water, bottled, generic
mango nectar, canned
lime juice, raw
alcoholic beverage, tequila sunrise, canned","directions":"Stir the sugar and water together over medium heat until the mixture boils and the sugar dissolves.
Cool the mixture, place it in a blender, add the mango and lime juice and puree until smooth.
Transfer to a pie plate or refrigerator tray covered with foil, and freeze 2 hours, or until slushy.
Remove from freezer, add the tequila, and beat well.
Return to freezer, remove after one-half hour, and beat again.
Place the ice in the freezer and remove 10-15 minutes before serving time.
Place in blender or food processor and process until smooth.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/15669/nieve-de-mango-con-tequila-mango-tequila-ice"},{"id":"15644","title":"Frito Pie for 100","ingredients":"beef, grass-fed, ground, raw
spices, chili powder
spices, cumin seed
spices, paprika
salt, table
spices, garlic powder
spices, pepper, red or cayenne
beans, snap, green, raw
water, bottled, generic
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
onions, raw
cheese, cheddar","directions":"Place beef in steam-jacketed kettle; cook in its own juice until it loses its pink color, stirring to break apart.
Drain or skim off excess fat.
Combine chili powder, cumin, paprika, salt, garlic powder and red pepper.
Stir into cooked beef.
Combine tomato juice with hot water to make 2 gallons; reserve for use in next step.
Add beans, tomatoes, tomato paste, and onions to cooked beef; stir well.
Add reserved bean liquid and hot water to the beef mixture; stir.
Bring to a boil; cover; reduce heat; simmer 2 hour.
DO NOT BOIL.
Stir occasionally.
Serve over frito's with grated cheese on top, have chopped onions and ketchup for condiments.","url":"https://recipe.bluelayer.org/recipe/15644/frito-pie-for-100"},{"id":"15643","title":"Date Nut Roll","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
syrups, corn, light
dates, deglet noor
nuts, pecans
vanilla extract
candies, semisweet chocolate","directions":"In heavy, 3-qt saucepan, combine sugar, milk, butter and corn syrup.
Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixture comes to boiling; add dates.
Cook, stirring occasionally, until candy thermometer registers 238F degrees, or until a little in cold water forms a soft ball.
Remove from heat.
Add nuts and vanilla.
Beat until thick.
Turn out on board; divide in half.
Shape each half into a roll 1 3/4\" in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate.
In top of double boiler, melt chocolate pieces over hot, not boiling, water.
Remove from heat.
Remove date rolls from refrigerator; spread half of chocolate over each roll; spreading to coat evenly all over.
Refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 1/3\" thick.","url":"https://recipe.bluelayer.org/recipe/15643/date-nut-roll"},{"id":"15640","title":"Stuffed Cheesy Bread","ingredients":"sugars, granulated
water, bottled, generic
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
cornmeal, degermed, unenriched, yellow
cheese, mozzarella, low sodium
cheese, cheddar
cheese, parmesan, hard
spices, garlic powder
salt, table
spices, parsley, dried","directions":"In a small bowl, stir together the sugar and water.
Sprinkle the water with yeast and let the mixture stand until foamy, about 10 minutes.
Stir in vegetable oil.
In a large bowl, whisk together flour and salt.
Make a well in the center of the dry mixture and add the yeast mixture; stir to combine.
Using the dough hook attachment of your mixer, knead dough on medium speed until smooth and elastic, about 3 minutes.
(Or you can knead by hand on a lightly floured surface until smooth and elastic, about 5 minutes).
Shape dough into a ball and transfer to a lightly greased bowl; turn to coat the dough with the oil.
Cover bowl with plastic wrap and let it rise in a warm place until doubled, about 1 hour to 1 hour and 30 minutes.
When dough is risen, heat oven to 450 F. Place an inverted baking sheet on the middle rack.
Line a second baking sheet with parchment paper and sprinkle with cornmeal.
In a medium bowl, toss together cheeses, garlic powder, salt and parsley flakes.
Divide dough in half.
Place each piece on the cornmeal-covered parchment paper and use your hands to press each into an 8-inch square.
Top one side of each square with 1/2 cup (for each) of the cheese mixture leaving a small border around the edge.
Fold the other half of each dough square over the cheese and press edges lightly to seal.
Start from the folded side of each and use a sharp knife to slice dough into eight 1-inch strips, stopping just before you reach the sealed edge (dont cut all the way through).
Sprinkle evenly with remaining cheese mixture.
Carefully slide dough (on the parchment paper) on top of the inverted baking sheet in the oven.
Bake until golden brown and bubbling, about 12 to 15 minutes.
Remove pan from oven and set it on a rack.
Let bread cool slightly before pulling apart into breadsticks.
Recipe adapted from The Food Network.","url":"https://recipe.bluelayer.org/recipe/15640/stuffed-cheesy-bread"},{"id":"15634","title":"French Apple Tart","ingredients":"spices, pumpkin pie spice
sugars, granulated
spices, cinnamon, ground
apples, raw, with skin
honey
vanilla extract","directions":"Preheat oven to 425 degrees Place dough on a lightly floured surface.
Use a rolling pin to roll dough out and make it fit a 12 inch circle.
Place on a 12 inch pizza pan.
Combine sugar and cinnamon and then sprinkle 1 tablespoon sugar mixture over dough.
Arrange apple slices on top of the dough, working from outside edge of dough to centre (like the spoke from a wheel.)
Sprinkle apple slices with remaining sugar mixture Bake at 425 degrees for 30 minutes Combine honey and vanilla and microwave for 40 seconds on HIGH Brush honey mixture over warm tart Serve warm.","url":"https://recipe.bluelayer.org/recipe/15634/french-apple-tart"},{"id":"15594","title":"Easy Wheat Stalk Bread (Rustic \"pain D'epi\")","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flours, bread, unenriched","directions":"Mix the yeast and salt with water.
Mix in flour without kneading, using a spoon or a stand-mixer (locked) with the dough hook.
If not using the mixer, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight--use a pice of foil or wax paper over the bowl) and allow to rest at room remperature until the dough rises and collapses (or flattens on top); about 2 hours.
Dough may be used right away, though it easier to handle when cold.
I refrigerate the lidded (not airtight) dough for use over a 2-week period.
On baking day, dust the surface of the refrigerated dough with flour.
Cut off a 1 pound (grapefruit-sized) piece.
Dust the piece with flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter turn as you go.
Gradually elongate the mass.
With palms of your hands, gently roll into the shape of a baguette, tapering the ends to points.
Allow to rest on a flour-dusted board for 30 minutes.
(I cover with a low-lint linen napkin).
Twenty minutes before baking, preheat oven to 450 degrees F. At this time, placea baking stone on the center rack, or use two overturned glass baking dishes of the same height as a surface.
A metal cookie sheet will work in a pinch.
Place an empty broiler pan on any other shelf that will not interfere with the rising bread.
Just before baking, dust the loaf with flour.
With sharp kitchen scissors, cut from the top, at a 45-degree angle into the dough, stopping a quarter inch from the bottom.
Make another identical cut about 3 inches down the loaf.
Fold each cut piece over to one side, and repeat cutting, alternating sides each time to replicate a stalk of wheat (see photo).
Slide the loaf directly onto the hot stone (baking dishes, or cookie sheet).
Pour 1 cup hot tap water into the broiler pan and quickly close the oven door.
Bake 20-25 minutes, until deeply browned and firm.
NOTE: Use 7 cups all-purpose flour if you don't have bread flour.
You will get 3-4, 1-pound loaves out of this recipe.
Make the dough ahead of time and you'll have fresh bread every day for four days.","url":"https://recipe.bluelayer.org/recipe/15594/easy-wheat-stalk-bread-rustic-pain-depi"},{"id":"15589","title":"Breakfast Barley","ingredients":"orange juice, raw
water, bottled, generic
apricots, dried, sulfured, uncooked
spices, cloves, ground
spices, cinnamon, ground
salt, table
barley, hulled
butter, without salt
nuts, walnuts, english","directions":"Add the water and orange juice into a saucepan.
Cut the apricots into small pieces and add to the saucepan along with a pinch of ground cloves, cinnamon and salt.
Bring to the boil over medium heat and add the barley.
Cover, reduce heat and simmer for about 1 hour until the barley is tender and cooked to your liking.
Check and stir occasionally adding more orange juice as needed.
The liquid will be completely absorbed.
Stir in margarine (or butter) and the mixed nuts.
Serve hot as is or add a splash of soy milk as desired.","url":"https://recipe.bluelayer.org/recipe/15589/breakfast-barley"},{"id":"15582","title":"Cheesy Buns!","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
sugars, granulated
butter, without salt
cheese, mozzarella, low sodium
cheese, cottage, creamed, large or small curd","directions":"Mix sugar with boiling water until dissolved.
combine boiling and cold water in medium bowl.
sprinkle yeast on top.
mix flour and salt in large mixing bowl.
Mix cheese into flour mixture thoroughly so it isn't to clumped up.
when yeast is all dissolved and foamy, stir then add to flour mixture.
mix until flour is all dissolved and sticky.
Let rise some where warm for 1-2 hours.
Punch down, and seperate into 24 even peices on a floured board.
Butter two regular sized muffin tins liberally (there are typically 12 muffin spaces per tin).
Drop the 24 pieces of dough into the muffin tins.
Let rise somewhere warm for 30 minutes.
Preheat oven to 425.
Bake for 10 minutes, then turn down to 375.
Bake another 10 - 15 minutes.
You can test by spearing one with a fork and taking it out to break open.
Cheese can be gooey, but dough fully baked.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/15582/cheesy-buns"},{"id":"15567","title":"Sweet Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
lard
butter, without salt
water, bottled, generic","directions":"Sift the dry ingredients together in a medium bowl.
Sprinkle the pieces of lard and butter over them and place the bowl in the refrigerator for 30 minutes.
Dust your work surface with flour.
If prebaking, preheat the oven to 325 degrees.
Using a pastry blender or your fingertips, cut the lard and butter into the dry ingredients until the mixture resembles coarse crumbs, with a scattering of pea-sized pieces throughout.
Add ice water a tablespoon at a time, and toss with a fork to combine after each addition, until the pastry holds together when pinched (you may not use all the ice water).
Gather the pastry together into a round disk, wrap tightly in plastic wrap, and refrigerate for 15 minutes or until ready to use.
With a floured pin, roll out the dough on the floured surface to a 12-inch round.
To make a pie shell, transfer to a 9-inch pie pan.
Fold any excess dough that hangs below the rim of the pan on top of the rim so you have enough material to crimp.
Cut off any egregious excess and use it to patch any holes or tears.
Refrigerate for 15 minutes before filling or prebaking.
To prebake the crust for our Sweet Potato Buttermilk Pie, lay a sheet of aluminum foil over the dough and carefully scatter pie weights, dried beans, or pennies in the pan.
Bake on the middle rack for 12 to 15 minutes.
Remove the pie weights and the foil, prick the bottom of the crust with a fork, and bake for 10 minutes more, or until the bottom of the crust appears dry.","url":"https://recipe.bluelayer.org/recipe/15567/sweet-pie-crust"},{"id":"15556","title":"Eggnog Truffles","ingredients":"nuts, almonds
cheese, parmesan, hard
sugars, powdered
spices, nutmeg, ground
alcoholic beverage, distilled, rum, 80 proof","directions":"Melt 4 squares of bark according to package directions, being careful not to burn.
Beat cream cheese, sugar, nutmeg and extract until smooth.
Add melted bark and mix well.
Cover and refrigerate for 2 hours or until firm.
Shape into 3/4 inch balls (about 24) and place on waxed paper.
Freeze for 15 minutes.
Melt 4 squares of bark and dip 12 truffles, one at a time, with a fork.
Sprinkle each truffle with a little more nutmeg and refrigerate until firm.
Repeat with the remaining 4 pieces of bark and 12 truffles.
Store in the refrigerator.
Be sure to dip the truffles in two batches of twelve.
Otherwise, the coolness of the truffles may harden the bark.","url":"https://recipe.bluelayer.org/recipe/15556/eggnog-truffles"},{"id":"15528","title":"Easy Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated.
Using a pastry blender or your fingers, cut the butter into the dry ingredients until its in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together.
(Add the last tablespoon of ice water if necessary, but dont overwork the dough or itll become tough.)
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.","url":"https://recipe.bluelayer.org/recipe/15528/easy-pie-crust-recipe"},{"id":"15517","title":"Pan-Fried Chinese Pancakes","ingredients":"salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
oil, sesame, salad or cooking
onions, spring or scallions (includes tops and bulb), raw
oil, olive, salad or cooking","directions":"Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough.
Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes.
If the dough is sticky, knead in 1/4 teaspoon of vegetable oil.
Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture.
Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly.
Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed.
Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out.
Roll gently and turn often to avoid making holes in the pancakes.
Finished pancakes should be about 5 inches in diameter.
Repeat with the rest of the dough pieces, making 8 onion pancakes.
Heat a non-stick skillet over medium heat, and brush with vegetable oil.
Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side.
Cut into wedges and serve warm.","url":"https://recipe.bluelayer.org/recipe/15517/pan-fried-chinese-pancakes"},{"id":"15514","title":"Cocoa Crumb Crust","ingredients":"cookies, vanilla wafers, lower fat
cocoa, dry powder, unsweetened
sugars, powdered
butter, without salt","directions":"Mix all ingredients thoroughly in a bowl.
Press into a 9-inch pie plate.
Bake at 350 degrees for 8 minutes (do not overbake, as crust will be hard).
Cool completely, and fill.","url":"https://recipe.bluelayer.org/recipe/15514/cocoa-crumb-crust"},{"id":"15499","title":"Angel Food Candy","ingredients":"sugars, granulated
syrups, corn, light
vinegar, distilled
leavening agents, baking soda
candies, semisweet chocolate
shortening, vegetable, household, composite","directions":"Butter a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar.
Cook, stirring, until sugar dissolves.
Heat, without stirring, to 300 to 310 degrees F or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Remove from heat and stir in baking soda.
Pour into prepared pan; do not spread.
Mixture will not fill pan.
Allow to cool completely.
Melt morsels and shortening in medium, uncovered, microwave-safe bowl for 1 minute; stir.
Microwave an additional 10 to 15 seconds, stirring until smooth.
Break cooled candy into bite sized pieces and dip into melted chocolate.
Let set on waxed paper.
Store tightly covered.","url":"https://recipe.bluelayer.org/recipe/15499/angel-food-candy"},{"id":"15492","title":"Apricot Pancake Syrup Recipe","ingredients":"apricots, dried, sulfured, uncooked
sugars, brown
salt, table
water, bottled, generic
spices, ginger, ground","directions":"Place apricots, sugar, and salt in a medium saucepan and stir to coat fruit in sugar.
Let sit, stirring occasionally, until sugar is moistened throughout and has begun to dissolve, about 10 minutes.
Add water and ginger, stir to combine, and bring to a boil over high heat.
Reduce heat to medium low and boil, stirring occasionally, until apricots have softened, about 5 minutes.
Mash with a potato masher until the flesh of the fruit is broken up and only pieces of peel remain.
Continue to boil until the mixture is reduced by about a third and has slightly thickened, about 15 minutes.
Strain the syrup through a fine-mesh strainer into a medium heatproof bowl and discard the solids.
Using a spoon, skim any foam from the surface and discard.
Cool to room temperature and transfer to a container with a tightfitting lid.
Refrigerate for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/15492/apricot-pancake-syrup-recipe"},{"id":"15490","title":"Peanutty Green Beans","ingredients":"beans, snap, green, raw
peanut butter, smooth style, without salt
sugars, brown
soy sauce made from soy (tamari)
oil, corn, peanut, and olive
miso","directions":"Bring a large pot of lightly salted water to a boil.
Add the green beans and cook uncovered until tender, about 3 minutes.
Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process.
Once the green beans are cold, drain well and cut into 2-inch pieces.
While the green beans are cooking, stir together the peanut butter, sugar, soy sauce, peanuts, and miso paste in a mixing bowl.
Once the green beans have been cut, stir into the peanut sauce and serve.","url":"https://recipe.bluelayer.org/recipe/15490/peanutty-green-beans"},{"id":"15486","title":"Oklahoma Nut Candy","ingredients":"sugars, granulated
sugars, granulated
cream, fluid, heavy whipping
butter, without salt
leavening agents, baking soda
vanilla extract
nuts, walnuts, english","directions":"Butter a 9x13 inch pan and set aside.
Place the 2 cups sugar in a heavy bottomed saucepan.
Stir over low heat until sugar has completely melted.
Meanwhile, in a large heavy saucepan combine the 4 cups sugar and heavy cream.
Stir and heat over low.
Once the 2 cups of sugar has completely melted, pour it in a fine stream into the sugar/cream mixture while stirring vigorously.
Raise heat to medium low and cook, stirring frequently, until it reaches 244 to 248 degrees F (118 to 120 degrees C) on a candy thermometer.
Remove from heat and vigorously stir in the baking soda.
Stir in the butter until melted.
Set aside to cool for 20 minutes.
Stir in the vanilla and beat with a wooden spoon until non-glossy and it starts to set up.
Stir in the nuts and spread into the prepared pan.
Cool and cut into bite-size pieces.","url":"https://recipe.bluelayer.org/recipe/15486/oklahoma-nut-candy"},{"id":"15465","title":"Momma's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Preheat oven to 350F.
Mix all the ingredients together, until it looks like wet sand.
Form into a ball, and put on an ungreased cookie sheet.
Pat it down so it forms a thick pie-shaped form.
Cut into several traingles (on the top it should look about the width of the 4 tongs on a fork).
With a fork, imprint the 4 tongs on the top.
Bake until it looks brown, about 10-20 minutes.","url":"https://recipe.bluelayer.org/recipe/15465/mommas-shortbread"},{"id":"15461","title":"Julia Child's Cuisinart Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Blend flour, butter, oil and sale in Cuisinart until crumbly.
Add water by dribbling and blend until ball forms.
Is ok to not use it all.","url":"https://recipe.bluelayer.org/recipe/15461/julia-childs-cuisinart-pie-crust"},{"id":"15459","title":"Apricot Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
carrots, raw
apricots, dried, sulfured, uncooked
butter, without salt
soy sauce made from soy (tamari)
spices, garlic powder","directions":"Preheat oven to 350F.
Wash & dry chicken.
Arrange in baking dish with carrots between the pieces.
Melt butter in a small saute pan.
Add preserves and stir.
Add soy sauce and garlic powder.
When smooth, pour over chicken and carrots.
Cover baking dish with foil & bake for 45-60 minutes.
Remove from oven and let stand for 15 minute.","url":"https://recipe.bluelayer.org/recipe/15459/apricot-chicken"},{"id":"15440","title":"Crustless Peach Pie","ingredients":"peaches, yellow, raw
sugars, brown
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
wheat flour, white, all-purpose, unenriched
oat bran, raw
oat bran, raw","directions":"Preheat oven to 400F.
To make filling: Mix the sugar and the cornstarch and spices, add to the peaches and coat well.
Place in baking dish.
A 9-incj Pyrex pie dish works for me.
To make strudel: Melt butter in a large bowl.
Add sugar, flour, and 1/3 cup oat bran.
Mix well until combined and crumbly.
(you may want to taste test :) it's yummy.
).
Sprinkle 1/4 cup plain oat bran on top of peaches, then the strudel.
Bake at 400F for 20 min, then reduce to 350 and bake until it's done (the outside will be bubbly and the center will be crusty and golden brown).","url":"https://recipe.bluelayer.org/recipe/15440/crustless-peach-pie"},{"id":"15420","title":"Spiced Pastry","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
sugars, granulated
spices, nutmeg, ground
salt, table
butter, without salt
water, bottled, generic","directions":"In work bowl fitted with metal blade, process cake and all-purpose flours, cinnamon, sugar, nutmeg and salt until combined, about 10 seconds.
Remove lid and distribute butter evenly over top.
Cover and pulse until mixture resembles coarse crumbs, about 10 times.
Place water in a container with a pouring spout and, with the motor running, slowly pour in a steady stream through the feed tube until dough begins to gather.
You may not use all the water, which is fine.
Turn out dough onto a clean surface and form into 2 disks.
Press disks down and wrap in plastic wrap.
Refrigerate until firm enough to roll out for your pie, 10 to 20 minutes.
Variation: Try using 1/2 tsp (2 mL) ground cloves or mace in place of the nutmeg.","url":"https://recipe.bluelayer.org/recipe/15420/spiced-pastry"},{"id":"15410","title":"Mazola Oil Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Beat oil and water together with beater.
Take a fork, pour in flour and mix it up.
Makes 2 crusts.
Roll pie dough in between waxpaper.
Don't put in a foil pan.
Bake at 400 degrees till brown.","url":"https://recipe.bluelayer.org/recipe/15410/mazola-oil-pie-crust-recipe"},{"id":"15395","title":"Sesame Chicken Bites","ingredients":"delallo, italian seasoned breadcrumbs,
seeds, sesame seeds, whole, dried
parsley, fresh
salad dressing, mayonnaise, regular
spices, onion powder
mustard, prepared, yellow
spices, pepper, black
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
salad dressing, mayonnaise, regular
honey
mustard, prepared, yellow","directions":"In a large resealable plastic bag, combine the bread crumbs, sesame seeds and parsley; set aside.
In a small bowl, combine the mayonnaise, onion powder, mustard and pepper.
Coat chicken in mayonnaise mixture, then add to crumb mixture, a few pieces at a time, and shake to coat.
In a large skillet, saute chicken in oil in batches until juices run clear, adding additional oil as needed.
In a small bowl, combine sauce ingredients.
Serve with the chicken.","url":"https://recipe.bluelayer.org/recipe/15395/sesame-chicken-bites"},{"id":"15388","title":"Butter, Vanilla and Vodka Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
vanilla extract
alcoholic beverage, distilled, vodka, 80 proof
water, bottled, generic","directions":"Pulse flour, salt, and sugar in a food processor for a few seconds to combine.
Add chilled cubed butter and pulse until the mixture resembles fine crumbs with no big chunks of butter remaining.
Add the liquids and pulse just until the mixture is moistened and starts to clump into several large globs.
Remove it from the work bowl and divide it in half.
Press into two round 5-inch disks.
Wrap each round in plastic wrap and refrigerate for 1 hour or up to 5 days.
When you are ready roll a disk out to fit your 9-inch pie pan and bake according to your pie recipe.
Note: For savory pies, omit the sugar and replace the vanilla extract with an equal amount of vodka.
Dough can wrapped well in plastic wrap and refrigerated for up to 5 days.
Crust can also be frozen for up to a month.
If you do this just thaw it (wrapped) overnight in the refrigerator before rolling out and preparing your pie.
Recipe loosely adapted from a Cooks Illustrated recipe.
Makes one double-crust (enough to line two 9-inch pie plates).","url":"https://recipe.bluelayer.org/recipe/15388/butter-vanilla-and-vodka-pie-crust"},{"id":"15385","title":"Bajadera (Bah-Ya-Deh-Ra)","ingredients":"water, bottled, generic
sugars, granulated
butter, without salt
cookies, graham crackers, plain or honey, lowfat
cocoa, dry powder, unsweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Place the water, sugar, and butter in a saucepan; bring to a boil.
Cook and stir until the sugar and butter dissolve, about 10 minutes.
Pour into a mixing bowl and cool to room temperature.
Stir the crushed animal crackers into the sugar mixture until evenly moistened; spread half the mixture into an 8x8-inch baking dish.
Stir the cocoa powder into the remaining animal cracker mixture until smooth; spread into the baking dish over the lighter-colored layer.
Spread the melted chocolate evenly over the bajadera.
Refrigerate overnight; cut into 16 pieces to serve.","url":"https://recipe.bluelayer.org/recipe/15385/bajadera-bah-ya-deh-ra"},{"id":"15379","title":"Shortbread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
vanilla extract","directions":"Preheat oven to 375AF.
Mix all ingredients in a bowl until well combined.
Pour mixture into pie pan.
I like to add a little more sugar or some sprinkles on top.
Bake for 20-25 minutes or until golden brown.
Let cool then cut into slices.","url":"https://recipe.bluelayer.org/recipe/15379/shortbread-cookies"},{"id":"15375","title":"Mango-Coconut Ice Cream Pies with Blackberry Sauce","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
ice creams, vanilla
mango nectar, canned
blackberries, raw
sugars, granulated
blackberries, raw","directions":"Line six 3/4-cup custard cups or ramekins with double layer of plastic wrap, leaving 3-inch overhang.
Spoon 2 tablespoons toasted coconut into bottom of each cup.
Divide coconut ice cream among custard cups (about scant 1/3 cup each); spread evenly and press to compact.
Sprinkle 1 tablespoon coconut over ice cream in each cup.
Spread mango sorbet evenly over, dividing equally.
Cover with plastic wrap overhang.
Freeze until firm, at least 4 hours.
Puree blackberries with juices in processor.
Strain puree into medium bowl, pressing on solids to extract as much fruit and liquid as possible.
Discard solids in strainer.
Stir sugar and liqueur into blackberry puree.
(Pies and sauce can be made 3 days ahead.
Keep pies frozen.
Cover and chill sauce.)
Using plastic wrap overhang as aid, pull out pies from custard cups and invert pies onto plates.
Peel off plastic.
Spoon blackberry sauce around each pie; serve.","url":"https://recipe.bluelayer.org/recipe/15375/mango-coconut-ice-cream-pies-with-blackberry-sauce"},{"id":"15372","title":"Gluten Free Shortbread Crust","ingredients":"nuts, almonds
rice flour, white, unenriched
rice flour, white, unenriched
cornstarch
sugars, powdered
salt, table
butter, without salt
xanthan gum,","directions":"In a food processor add all the dry ingredients and pulse a few times to mix all ingredients.
Add the melted butter and pulse to evenly distribute.
You may need to open and scrape the bottom of the bowl to make sure it evenly gets distributed.
It will look crumbly but should hold together when press together.
Press onto a pie plate.
Bake at 300 degrees for 15-20 minutes.
It will be blonde if you prefer more color you can increase temperature to 350 and only bake 12-15 minutes.","url":"https://recipe.bluelayer.org/recipe/15372/gluten-free-shortbread-crust"},{"id":"15360","title":"Traditional Knedlicky (Czech Potato Dumplings)","ingredients":"potatoes, raw, skin
wheat flour, white, all-purpose, unenriched","directions":"Fill a large soup pot (not sauce pan, too small) about half full of water and bring to a boil.
Using just your hands, knead together equal amounts mashed potatoes and flour in a bowl until it forms a dough.
Form dough into baseball/tennis ball sized balls.
Carefully, so as not to splash, drop dumplings one at a time into boiling water.
Do not over crowd pot.
You only want a single layer of dumplings.
The dumplings will sink to the bottom.
Bring water back to a boil and then simmer.
When the dumplings begin to float they're done.
Don't take them out of the water right away, let them float for about 5 minutes before removing them.
Remove finished dumplings from water with a slotted spoon and place in a bowl or on a serving plate.
Serve alongside any kind of roast and top with gravy or butter and salt and pepper.
Yum!
Leftovers can be cut up into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/15360/traditional-knedlicky-czech-potato-dumplings"},{"id":"15357","title":"Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
water, bottled, generic","directions":"Place flour in medium sized mixing bowl.
Add 1/3 cup (80 ml) shortening and using a fork or a pastry cutter, cut in the shortening until mixture looks slightly crumbly (Do not overwork!
).
Add remaining 1/3 cup (80 ml) shortening and cut in with a fork or pastry cutter until the mixture resembles coarse crumbs.
Add the 5 tbsp (70 ml) water all at once to the mixing bowl and stir until the pastry begins to come together.
Use your hands to form the dough into two balls of equal size.
Roll out one pastry ball at a time on a lightly floured surface, coating the rolling pin with flour as needed to prevent the pastry from sticking to it.
Bake pie as directed in pie filling recipe.","url":"https://recipe.bluelayer.org/recipe/15357/pie-crust"},{"id":"15356","title":"English Toffee","ingredients":"butter, without salt
sugars, granulated
salt, table
spices, pepper, black
spices, pepper, red or cayenne
nuts, almonds
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, walnuts, english
vanilla extract","directions":"Line a rimmed baking sheet with parchment paper, set aside to be ready for hot toffee
In a large heavy saucepan combine butter, sugar salt and peppers, bring to a boil, stirring until melted.
Stop stirring and et boil until mixture reaches 280 o n a candy thermometer, it will be golden brown.
Remove from heat and stir in vanilla and slivered almonds, being careful mixture is very hot ad will bubble.
Pour onto prepared parchment lined baking sheet, let sit a minute then evenly apply chopped chocolate, let melt a minute and then with an off set spatula evenly smooth chocolate over toffee, sprinle chopped nuts on evenly while chocolate is warm.
let cool completely then place in refrigerator until chocolate becomes set.
Break into pieces
This candy freezes really well, take out as many pieces as you want and keep the rest frozen!
NOTE; THE CAYENNE AND BLACKK PEPPER ARE NOT TO MAKE THE CANDY SPICY HOT!
IT JUST ADDS A BALANCE TO THE SWEETENESS AND ENHANCES IT!
THAT BEING SAID, THEY CAN BE OMITED IF YOU LIKE!","url":"https://recipe.bluelayer.org/recipe/15356/english-toffee"},{"id":"15354","title":"Whole-Grain Mustard Rolls","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
syrup, maple, canadian
syrup, maple, canadian
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
vital wheat gluten
salt, table
mustard, prepared, yellow","directions":"In a small saucepan over medium-high heat, warm the milk until bubbles begin to form around the edges.
Remove the pan from the heat, add 4 Tbsps.
(half a stick) butter and one-fourth cup syrup and cool until the butter has melted and the mixture is warm to the touch (about 110 degrees).
Stir in the yeast and allow to sit until the mixture is bubbly, 5 to 10 minutes.
Meanwhile, place the flours and salt in the bowl of a standing mixer fitted with a dough hook and combine over low speed; alternatively, whisk together the flours, gluten and salt in a large bowl.
Stir the mustard into the bubbly yeast mixture, then slowly pour the mixture into the flour while mixing over low speed, until the flour is incorporated.
Mix the dough until it is soft, smooth and elastic, about 5 minutes in a mixer and 10 minutes by hand.
Add a little flour as needed if the dough is too moist.
Turn the dough out onto a lightly floured board or surface and knead for a minute or so.
Place the dough into a large buttered bowl, turning the dough so the surface is lightly coated with butter.
Cover the bowl with a towel or loosely with plastic wrap and allow to rise in a warm place until doubled, 1 to 1 1/2 hours.
Line 2 baking sheets with buttered parchment paper.
Punch down the dough and divide it into 24 pieces.
Roll each piece into a smooth ball and place the balls on the parchment, spreading them out in even rows on the two sheets.
Cover loosely with buttered plastic and allow to rise in a warm place until almost doubled, about 1 hour.
Preheat the oven to 400 degrees.
Melt the remaining 2 Tbsps.
butter and mix together with the remaining maple syrup to form a glaze.
Brush the rolls evenly with the glaze and place the trays in the oven.
Bake the rolls until golden brown, about 15 minutes, rotating the trays halfway through for even baking.
Remove from the oven and place the rolls, still on the parchment, on racks to cool completely.
Store the cooled rolls in sealable plastic bags for up to three days at room temperature, or freeze for up to one month.
Reheat the rolls (at room temperature) on a tray in a 350-degree oven for 3 to 5 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/15354/whole-grain-mustard-rolls"},{"id":"15351","title":"Cinnamon Streusel","ingredients":"wheat flour, white, all-purpose, unenriched
oats
spices, cinnamon, ground
salt, table
sugars, brown
butter, without salt
vanilla extract","directions":"In a bowl combine the flour, oats, cinnamon, salt, and brown sugar with a spoon or spatula until the dry ingredients are incorporated.
Pour in the melted butter and vanilla and toss the mixture until almond-size dark oat clusters form.
If youre making the pie the same day, the streusel can wait out on the counter.
If youre making the streusel in advance, transfer it to an airtight container and store in the fridge or freezer for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/15351/cinnamon-streusel"},{"id":"15346","title":"Oatmeal Cookie Granola","ingredients":"oats
seeds, flaxseed
sugars, brown
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
honey
vanilla extract","directions":"Preheat oven to 300 degrees.
Combine oats, flax, brown sugar, salt, cinnamon, and nutmeg in a large bowl.
In a small saucepan, melt butter and add honey.
Once it starts to simmer, remove from heat and quickly stir in extract.
Mix well, and pour over dry mixture.
Mix to coat thoroughly, and place on a greased cookie sheet.
Place into the oven and bake for 20-25 minutes, until done.
Allow to cool completely, break into large pieces and store in an airtight container.
*Note - granola nuggets form better if you stir the granola as little as possible while baking, and don't stir it at all while it's cooling.","url":"https://recipe.bluelayer.org/recipe/15346/oatmeal-cookie-granola"},{"id":"15333","title":"Homemade Miso Made In a Plastic Storage Container (Salty Version)","ingredients":"margarine, regular, hard, soybean (hydrogenated)
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table","directions":"Soak the soybeans in water overnight.
Drain off the water the next day, and cook in fresh water slowly for about 4 to 5 hours.
Skim off the scum that comes out of them carefully.
When the soybeans are soft enough that you can crush one between the thumb and forefinger of your opposite hand (your left hand if you're right-handed, and vice versa), put them in a container that you have sterilized with ethanol and mash them.
Reserve about 2 handfuls of the salt.
Mix the remaining and salt and the rice koji together.
(This mixture is called koji cut with salt.)
Mix the soybeans and the salt-koji together well.
Add the cooking liquid from the soy beans until the mixture has a soft doughy texture, about the same as your earlobe feels.
Form the mixture from Step 4 into balls about the size of baseballs.
Spray a plastic storage container with ethanol, and sprinkle the bottom with 1/2 of the salt that was reserved in Step 3.
Press the balls from Step 5 tightly into the container, leaving no gaps.
Cover the top with the remaining salt and spray lightly with ethanol.
Cover with a piece of plastic wrap, spray with more ethanol and put on another layer of plastic wrap.
Wipe off any soy beans that are stuck to the sides of the container, spray with more ethanol and put the lid on.
Wrap in newspaper and leave in a cool dark place.
Open it up in about 5 months to check on it.
Mix it up from the bottom with a clean paddle.
Spray lightly with ethanol and cover with 2 sheets of plastic wrap.
It's ready to eat after about a year.","url":"https://recipe.bluelayer.org/recipe/15333/homemade-miso-made-in-a-plastic-storage-container-salty-version"},{"id":"15330","title":"Emeril's Bear Claws, Danish Twists, Danish Pockets","ingredients":"egg substitute, powder
nuts, almonds
nuts, almonds
jams and preserves, apricot
cheese, parmesan, hard
jams and preserves, apricot
blueberries, raw","directions":"**Divide the dough in thirds.
A separate recipe for each type of Danish is preferred.
Increase the fillings for each type.
This recipe makes about 6 of each, depending on size of Danish.
Bear Claws: Roll the dough out to 1/8-inch thick.
The longer the dough the more claws yielded.
Egg wash the entire piece of dough.
Spread a thin layer of almond filling horizontally down the center third of the dough.
Fold the bottom third of the dough up to cover the filling.
Fold the top third of the dough down, like your folding a business letter.
Egg wash the dough.
Sprinkle with crushed almonds.
Cut 2-ounce portions.
Make three slashes into the side of each portion, and spread gently into a horse-shoe shape to separate the toes.
Proof until dough in size about 15 to 20 minutes.
Bake until golden brown, about 10 to 12 minutes.
Brush with apricot glaze.
Danish twists: Roll the dough 1/8-inch thick.
The longer the length the more twists yielded.
Egg wash the dough lightly, sprinkle the entire surface with cinnamon sugar.
Fold the dough in half from top to bottom.
Slice 2-ounce strips with a pastry wheel.
Twist loosely into desired shapes.
Place on a baking sheet.
Egg wash each twist.
Proof until the dough doubles in size, about 15 to 20 minutes.
Bake until golden, about 10 to 12 minutes.
Remove from the oven and brush with apricot glaze.
Filled Pockets: Roll the dough about 16 by 24 inches by 1/4-inch thick.
Egg wash the dough.
Cut the dough into 4 squares.
Fold two opposite corners to overlap the center of the square.
Egg wash the center portion of the pastry.
Fill the open corners with the cheese or fruit filling.
Proof the dough until dough in size, about 15 to 20 minutes.
Bake until golden, about 10 to 12 minutes.
Remove from the oven and brush with apricot glaze.","url":"https://recipe.bluelayer.org/recipe/15330/emerils-bear-claws-danish-twists-danish-pockets"},{"id":"15302","title":"Frozen Coconut-Brittle Ice Cream Pie","ingredients":"oil, corn, peanut, and olive
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
ice creams, vanilla
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, corn, peanut, and olive","directions":"Preheat oven to 325F.
Place peanut brittle between 2 sheets of waxed paper , and crush with a rolling pin.
Combine shredded coconut with 1/2 cup of crushed peanut brittle and melted butter.
Press into 9-inch pie plate.
Bake in 325F oven for 15 minutes or until lightly browned.
Cool.
Spoon ice cream evenly into pie crust.
Spread fudge topping over ice cream and sprinkle with remaining coconut and the remaining crushed peanut brittle.
Freeze.","url":"https://recipe.bluelayer.org/recipe/15302/frozen-coconut-brittle-ice-cream-pie"},{"id":"15283","title":"Sweet and Spicy Rosemary Cashews","ingredients":"nuts, cashew nuts, raw
butter, without salt
spices, rosemary, dried
sugars, brown
spices, pepper, red or cayenne
salt, table","directions":"Preheat oven to 375 F and spread cashews in one layer on a rimmed baking sheet.
While the oven preheats and the cashews roast, youll have plenty of time to gather and prep the remaining ingredients.
Bake cashews for 8 to 12 minutes, shaking the tray or stirring once halfway through.
Raw cashews take slightly longer and should be light golden before taking out of the oven.
Melt butter in a small dish in the microwave (in 30 second intervals at 50% power) and allow to cool slightly while continuing.
In a large mixing bowl, combine rosemary, brown sugar, cayenne, and salt.
Right after taking the cashews out of the oven, add melted butter to the spice and sugar mixture and stir to combine, until the sugar is slightly dissolved.
Carefully add hot cashews, and fold with a large spoon or spatula to coat cashews.
Cool cashews in a single layer on a piece of foil or parchment.
Serve shortly after, or transfer to an airtight container and keep at room temperature for a few days.
Notes: 1.
This preparation is also delicious with almonds, walnuts and pecans.
For the later two varieties, increase quantities slightly so there is enough coating to sink into the nooks and crannies of the nuts.
Brown sugar will substitute for dark brown sugar, but the flavor will be more noticeably sweet.
Adapted from Ina Garten.","url":"https://recipe.bluelayer.org/recipe/15283/sweet-and-spicy-rosemary-cashews"},{"id":"15254","title":"Cinnamon Rolls","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
butter, without salt
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, powdered
vanilla extract
cream, fluid, heavy whipping","directions":"For the dough: Combine yeast and water in a small bowl and let it stand 10 minutes
Whisk together dry ingredients (flour, sugar, salt, nonfat dry milk, mashed potato flakes) in the bowl of a stand mixer with a dough hook attached.
Combine the whisked together dough ingredients with the yeast/water solution and the room temperature butter.
Mix in a stand mixer with the dough hook on speed (2) for 6 minutes.
Cover dough and let it rise for an hour.
For the filling: Combine and whisk together sugar, cinnamon and flour in a small bowl.
Set aside.
Roll out the dough on a lightly floured surface into a rectangle about 12X18 and 3/8 thick.
Brush the two tablespoons of milk on rolled out dough and leave about 1 inch around the perimeter.
Spread out the filling mixture on the rolled out dough.
Roll up the rectangle of dough lengthwise.
Using a serrated knife, cut the roll of dough in half.
Then cut the two halves in half.
Continue cutting halves until you have sixteen (16) slices.
Place eight (8) of the slices into a lightly greased 9 pie/cake pan.
Repeat for the other eight (8) slices in another pan.
Allow rolls in pie pans to rise again for about another hour to hour and half.
Rolls will rise and double in volume.
An un-heated oven with the oven light turned on is a great proofing box.
At the end of the rising time, preheat your oven to 375 F.
After rolls have risen and doubled in volume, cook them in the preheated oven for 20-25 minutes.
Whisk (glaze) ingredients together in a small bowl.
Spoon/pour over hot cinnamon rolls.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/15254/cinnamon-rolls"},{"id":"15247","title":"Autumn Pumpkin Spice FUDGE!","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrups, corn, light
pumpkin, raw
salt, table
pumpkin, raw
vanilla extract
butter, without salt
nuts, walnuts, english","directions":"In 3 quart saucepan,combine sugar,milk,syrup,pumpkin,& salt.
Bring to a boil over high heat,stirring constantly.
Reduce the heat to medium,continue boiling,do not stir.
When mixture heats to 232 deg.
on candy thermometer (soft ball stage) remove from heat.
Stir in pumpkin pie spice,vanilla,butter& the nuts.
Let cool to lukewarm (110 deg.
on candy thermometer).
Beat until very thick& until it loses some of its gloss.
Quickly,pour mixture into greased 8-inch square pan.
When fudge is firm,cut into pieces.","url":"https://recipe.bluelayer.org/recipe/15247/autumn-pumpkin-spice-fudge"},{"id":"15243","title":"Herbed Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
spices, thyme, dried
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 400F
In a food processor, combine flour, baking powder, salt, and butter.
Pulse mixture until pea-size pieces form.
Through the feeding tube, add chives and milk; pulse just until combined.
Transfer mixture to a floured surface; with floured hands, pat to a 3/4-inch thickness.
Using a 21/2-inch round cutter, cut dough into 16 rounds, dipping cutter in flour to prevent sticking.
Sprinkle tops lightly with flour.
Place biscuits on a baking sheet, 1 inch apart; bake until golden, about 15 minutes.
Serve warm.
To Freeze.
After completing step 2, place biscuits on a plate; freeze 2 hours or until firm.
Transfer to re-sealable plastic bags; freeze up to 1 month.
To bake from frozen: Preheat oven to 400.
Place biscuits on a baking sheet, 1 inch apart, and bake until golden, 15 to 20 minutes.","url":"https://recipe.bluelayer.org/recipe/15243/herbed-biscuits"},{"id":"15238","title":"Buttermilk Parsley Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
parsley, fresh
sugars, granulated
salt, table
leavening agents, baking soda
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic
butter, without salt
butter, without salt","directions":"In bowl, combine 3 cups (750 mL) of the flour, yeast, parsley, sugar, salt and baking soda.
Heat buttermilk, water and butter until 125 F (50 C) or hot to the touch (mixture may curdle).
Whisk buttermilk mixture; stir into flour mixture.
Stir in enough of the remaining flour to make soft dough.
Turn out onto lightly floured surface; knead for about 8 minutes or until smooth and elastic.
Cover and let rest for 10 minutes.
Divide dough into 12 pieces; shape into balls, pinching at bottom to seal.
Place, seam side down, in well-greased 12-cup (3 L) star-shaped baking pan.
Cover and let rise in warm place until doubled in bulk, about 45 minutes.
Bake in 375F (190C) oven for 15 to 20 minutes or until golden and hollow-sounding when tapped on bottom.
Remove from pan and let cool on rack.
(Rolls can be wrapped and frozen for up to 2 weeks; thaw, wrap in foil and reheat in 400 F/200 C oven for 10 to 15 minutes or until warmed through.)
Brush tops with melted butter (if using).","url":"https://recipe.bluelayer.org/recipe/15238/buttermilk-parsley-rolls"},{"id":"15218","title":"Mock Apple Pie Squares","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
squash, summer, zucchini, includes skin, raw
lemon juice, raw
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
nuts, walnuts, english
raisins, seeded","directions":"In a large bowl, combine the flour, sugar and salt.
Cut in butter until mixture resembles coarse crumbs.
Press half of the crumb mixture into a greased 15-in.
x 10-in.
x 1-in.
baking pan.
Bake at 375 for 10-12 minutes or until lightly browned.
Set remaining crumb mixture aside.
Meanwhile, in a large saucepan, bring zucchini and lemon juice to a boil.
Reduce heat; cover and simmer for 5-6 minutes or until tender.
Drain.
Stir in the sugar, cinnamon, nutmeg and 1/2 cup reserved crumb mixture.
Cook and stir for 2-3 minutes.
Stir in walnuts and raisins.
Spread filling evenly over crust.
Sprinkle with remaining crumb mixture.
Bake for 25-30 minutes or until golden brown.
Cool on a wire rack.
Cut into squares.","url":"https://recipe.bluelayer.org/recipe/15218/mock-apple-pie-squares"},{"id":"15205","title":"Delicious Taco Bake","ingredients":"beef, grass-fed, ground, raw
onions, raw
seasoning mix, dry, taco, original
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
onions, raw
salt, table
oil, olive, salad or cooking
water, bottled, generic
corn, sweet, white, raw
cheese, cheddar
lettuce, cos or romaine, raw
tomatoes, red, ripe, raw, year round average","directions":"Brown ground beef with 1/2 cup onion.
Add taco seasoning and 3/4 cup water.
Simmer for 25 minutes.
Crust:.
In medium bowl, combine 1 cup flour, yeast, sugar, onion, and salt; mix well.
Add very warm water (120* to 130*) and oil to flour mixture.
Mix by hand until almost smooth.
Stir in corn chips and enough remaining flour to make a stiff batter.
Spread in well-greased, 10-inch pie pan, forming a rim around edge.
Cover; let rise in warm place, about 10 minutes with quick rise yeast, 20 for regular yeast.
Spread meat over dough.
Bake at 375* for 30 to 35 minutes, until edge is crisp and light golden brown.
Sprinkle on toppings.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/15205/delicious-taco-bake"},{"id":"15200","title":"Honey Lemon chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
honey
water, bottled, generic
butter, without salt
lemon juice, raw
spices, ginger, ground","directions":"In a large frying pan melt the 2 tablespoons butter and brown chicken pieces on all sides.
Combine remaining ingredients and pour over chicken.
Cover and cook over low heat, basting occasionally, for 35 to 40 minutes or until chicken is tender.","url":"https://recipe.bluelayer.org/recipe/15200/honey-lemon-chicken"},{"id":"15190","title":"The Best Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Mix flour and salt in large bowl.
Cut in shortening to resemble coarse bread crumbs.
Add water, one tablespoon at a time, until dough comes together and is soft but not sticky.
Roll out on floured surface.
Bake as per directions for pie.
If you need a pre-baked pie crust, bake in oven at 325 degrees for 10-20 minutes, until golden.","url":"https://recipe.bluelayer.org/recipe/15190/the-best-pie-crust"},{"id":"15167","title":"Mushrooms on the Side","ingredients":"butter, without salt
mushrooms, white, raw","directions":"Clean your mushrooms.
To slice your mushrooms: Break off the stems and slice the tops into 3 slices.
(I say this because I pick the big tubby mushrooms).
Slice butter into several pieces.
In a 10 inch skillet:.
Melt the butter in your skillet over medium heat.
Place all of your mushroom bits into the skillet, including the stems.
Stir well, coating the mushrooms with the butter.
Turn your heat to medium low and cover your skillet.
Check and stir every 10 minutes or so, so your mushrooms continue to be basted in the butter.
They will form their own liquid, this is fine.
When your mushrooms are dark and soft they are ready, at least 1/2 hour.
If you need to you can turn the heat LOW and keep them until the rest of your meal is finish.
Once you've turned the heat down you needn't stir as often.
Serve on the side of your main meal as a compliment.","url":"https://recipe.bluelayer.org/recipe/15167/mushrooms-on-the-side"},{"id":"15146","title":"Sugar Wax - for Body Waxing","ingredients":"sugars, granulated
water, bottled, generic
lemon juice, raw","directions":"Heat sugar until it carmalizes in a sauce pot.
Let it cool until it reaches a thick, spreadable consistency.
It should still be warm - not boiling hot.
Spoon wax onto desired area and cover with piece of cotton cloth.
Press down and pull quickly in the opposite direction of your hair growth.","url":"https://recipe.bluelayer.org/recipe/15146/sugar-wax-for-body-waxing"},{"id":"15141","title":"Mashed Chipotle Sweet Potatoes","ingredients":"sweet potato, raw, unprepared
terra dolce, organic chipotle dried chile peppers,
butter, without salt
salt, table","directions":"Preheat oven to 450 degrees F (230 degrees C).
Lightly grease a 2 quart baking dish, and set aside.
Line a baking sheet with aluminum foil.
Pierce each sweet potato several times with a fork, and place on the prepared baking sheet.
Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours.
Remove from the oven, and cool about 15 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C).
When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into a mixing bowl.
Discard potato skins.
Beat the sweet potatoes with the chipotle peppers, butter, and salt; spread evenly in the prepared baking dish.
This can baked now or refrigerated until the next day.
Bake in the preheated oven until heated through, 20 to 25 minutes.","url":"https://recipe.bluelayer.org/recipe/15141/mashed-chipotle-sweet-potatoes"},{"id":"15136","title":"Almond Rolls","ingredients":"butter, without salt
sugars, granulated
nuts, almonds
wheat flour, white, all-purpose, unenriched","directions":"Cream butter and sugar together.
Stir in ground almonds and gradually add sifted flour.
Chill dough 1 hour.
Roll 1 inch pieces into small logs.
Bake 20 min.
at 325.","url":"https://recipe.bluelayer.org/recipe/15136/almond-rolls"},{"id":"15130","title":"Quick Apple Crumble","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
butter, without salt
apples, raw, with skin
lemon juice, raw","directions":"In small mixing bowl, combine cereal, flour, brown sugar and cinnamon.
Using pastry blender, cut in margarine until crumbly.
Set aside for topping.
Combine pie filling and lemon juice.
Place in 9x9x2-inch baking pan or dish.
Sprinkle topping over apples.
Bake at 375 about 30 minutes or until bubbly around edges.
Cool slightly before serving.","url":"https://recipe.bluelayer.org/recipe/15130/quick-apple-crumble"},{"id":"15129","title":"Buckingham Palace Shortbread","ingredients":"wheat flour, white, cake, enriched
cornstarch
cornstarch
salt, table
butter, without salt
sugars, granulated
sugars, granulated","directions":"In a medium bowl, whisk together the flour, cornstarch, and salt until well blended.
In a stand mixer set on medium speed, beat the butter until creamy.
Beat in the granulated sugar until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as necessary.
On low speed, add the flour mixture in two or three additions until it forms a soft dough.
Wrap the dough with plastic wrap and chill for 30 minutes.
Preheat the oven to 350F Line a baking sheet with parchment paper or leave ungreased.
On a lightly floured surface, roll the dough out to a 3/4-inch-thick slab, about 5 by 8 inches.
(I use a kitchen ruler to measure and press the edges into shape.)
Transfer to the baking sheet and bake until lightly golden and firm to the touch, about 40 minutes.
Slip the parchment paper with the shortbread onto a hard surface.
Immediately sprinkle the shortbread heavily with the baker's sugar.
While still warm, use the ruler and a paring knife, pointed straight down, to cut the shortbread into 1- or 1 1/2-inch pieces.
Let cool completely.
The shortbread tastes best at room temperature.","url":"https://recipe.bluelayer.org/recipe/15129/buckingham-palace-shortbread"},{"id":"15125","title":"Caramel Crunch","ingredients":"nuts, almonds
water, bottled, generic
sugars, granulated
salt, table","directions":"Prepare an ice-water bath; set aside.
Spread almonds on parchment paper to form a 9 x 12-inch rectangle.
Make the caramel: Pour the water into a medium heavy-bottom saucepan.
Add the sugar and salt.
Cook over medium heat, gently stirring occasionally, until the syrup is clear.
Continue cooking, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush 2 or 3 times to prevent crystals from forming.
Let the syrup boil, gently swirling the pan occasionally, until medium amber.
Remove from heat and set the pan in the ice-water bath to stop the cooking.
Pour the caramel over the almonds to cover.
Let cool until hardened.
Peel off the parchment; break the brittle into pieces.","url":"https://recipe.bluelayer.org/recipe/15125/caramel-crunch"},{"id":"15120","title":"Coconut Macaroons","ingredients":"nuts, almonds
seeds, flaxseed
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
sweetener, syrup, agave
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat oven to 350F (180C).
Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In the bowl of a food processor, whir the almonds, flax and salt together until they resemble a coarse meal, about the texture of cornmeal.
The mixture should be very finely ground, without any identifiable pieces of almond visible.
Add the coconut and pulse once or twice to combine.
Pour the maple syrup, agave nectar, tahini, vanilla and coconut extract over the dry ingredients.
Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice).
Stop as soon as the mixture holds together to avoid grinding the coconut too fine.
Using a small ice cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (5 cm) apart.
Wet your palms (or use a silicon spatula) and flatten the cookies slightly.
Bake in preheated oven 10-12 minutes, rotating sheets about halfway through, until the cookies are deep golden brown on top.
Cool completely before removing to a cooling rack (the cookies will firm up as they cool).
May be frozen.","url":"https://recipe.bluelayer.org/recipe/15120/coconut-macaroons"},{"id":"15102","title":"Perfect Whole Wheat Sandwich Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
butter, without salt
salt, table
wheat flour, white, all-purpose, unenriched
wheat germ, crude
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a bowl of standing mixer, add water, yeast, honey, butter and salt, and stir with rubber spatula until well mixed.
Add the barley flour, wheat germ, and 1 cup of each whole wheat and white flours, and mix well.
Add the remaining flour, turn on the mixer on low-speed, knead until the dough is smooth and elastic, 6 to 8 minutes.
Transfer the dough to a floured working surface or cutting board.
Knead the dough until soft and smooth, 25 to 35 seconds.
Arrange the dough in a lightly greased bowl.
Cover with the plastic wrap or damp kitchen towel.
Allow to rise in a warm area until the dough has doubled in volume, 50 to 60 minutes.
Gently punch down the dough, then shape it.
For the Sandwich style loaf:
Grease two 9 by 5-inch loaf pans.
Divide the dough into two equal portions.
Gently press each portion into an oblong rectangle, about 1-inch thick and no wider than the length of the pan.
With long side of the dough facing you, roll firmly into a cylinder, pressing down to make sure that the dough sticks to itself.
Turn the dough seam side up and pinch it closed.
Place each cylinder of dough into one of the prepared loaf pans and press it gently so it touches all four sides of the pan.
For the Twisted Loaf:
Grease two 9 by 5-inch loaf pans.
Place the dough onto an unfloured working surface or cutting board, gently punch the dough, and divide it into a fat coil, 9 to 10-inch long.
Arrange two logs side by side and wrap one around the other to make a twist.
Place in a loaf pan and gently press down to let the dough touches all the sides of the pan.
Repeat with the second loaf.
For the Dinner Rolls:
Sprinkle fine cornmeal over two baking sheets.
Cut the dough into 16 4-ounce pieces.
Roll each portion of dough into a ball on a cutting board or working surface.
Loosely cover each baking sheet with a plastic wrap or a damp kitchen towel.
Let rise in a warm place for about 20 minutes until almost doubled in volume.
Using scissors, make four to five cuts like the spokes of a wheel onto each of the fully risen dough balls.
For the both of the loaf breads, after shaping them, cover shaped dough, let rise until almost doubled in volume, 30 minutes.
Preheat the oven to 375F (190C).
To bake the loaves, bake for 35 to 45 minutes; to bake the rolls, bake until golden brown, 15 to 20 minutes.
Transfer the bread right away to a wire rack.
Let cool to room temperature.","url":"https://recipe.bluelayer.org/recipe/15102/perfect-whole-wheat-sandwich-bread"},{"id":"15101","title":"Butter Crunch Crust!","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english","directions":"Heat oven to 400F.
Combine all ingredients with hands.
Spread on sheet pan.
Bake for 15 minute Remove from oven and immediately press onto the bottom and up the sides of a 9-inch pie pan.
Cool and fill.
PS:* you may use Coconut instead of nuts, or a mixture of both!
:-).","url":"https://recipe.bluelayer.org/recipe/15101/butter-crunch-crust"},{"id":"15096","title":"Easy Vodka Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
shortening, vegetable, household, composite
alcoholic beverage, distilled, vodka, 80 proof
water, bottled, generic","directions":"Whisk flour and salt together in a mixing bowl.
Cut the cold butter and then the shortening into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.
Sprinkle vodka and water over the top of the mixture.
Fold together ingredients until mixture sticks together to form a tacky dough.
Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate 1 hour to 2 days.
When you are ready to make your pie, remove dough from refrigerator, roll each piece out for your pie from the middle to the edge.
Bake according to your pie directions.","url":"https://recipe.bluelayer.org/recipe/15096/easy-vodka-pie-crust"},{"id":"15093","title":"Baked Beet And Brown Rice Salad","ingredients":"beets, raw
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
lemon juice, raw
raspberries, raw
salt, table
onions, spring or scallions (includes tops and bulb), raw
nuts, pine nuts, dried","directions":"Preheat the oven to 375F.
Trim off any beet greens, leaving about a half-inch of stem intact.
Rinse the beets.
Wrap each beet individually in a tightly sealed aluminum foil packet, set the beets on a foil lined baking pan and bake until you can easily pierce them to the center with a cake tester or paring knife, 60 to 90 minutes.
(You can pierce the beets right through the foil.)
When they are cool enough to handle, gently rub the foil of each still-sealed packet against the skin of each beet.
Slip off the beet skins along with the foil.
Trim off the tail and stem ends.
Cut the beets into 1/4-inch pieces and set them in a bowl or storage container.
Add the rice and toss until the rice is dyed beet red.
In a small bowl, whisk together the oil, lemon juice, vinegar, and salt.
Toss the dressing with the beets.
Adjust the seasonings, adding more vinegar and/or salt, if needed, to intensify the flavors.
Let the salad sit until the grains absorb some flavor, about 15 minutes.
Stir in the scallion greens (if using) just before serving.
Garnish with pine nuts.
Serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/15093/baked-beet-and-brown-rice-salad"},{"id":"15090","title":"Fiesta Cookies","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
vanilla extract","directions":"Preheat oven to 350 degrees.
Place the Froot Loops on a flat surface and cover with waxed paper or plastic wrap.
Using a rolling pin, crush to fine crumbs.
Do not mix the crumbs, as you want them to transfer variegated color to the cookies.
Combine the flour, baking powder, and salt in a medium bowl.
Set aside.
Place the butter in the bowl of a standing electric mixer and beat until light.
Add the sugar and vanilla and beat until light and fluffy.
Beat in the reserved flour mixture.
Working with a piece at a time, shape the dough into balls about 1 inch in diameter.
Carefully roll each ball into the crushed Froot Loops.
Place the coated cookies on an ungreated cookie sheet.
Bake in the preheated oven for about 14 minutes or until golden.
Remove from oven and transfer immediately to cooling racks.","url":"https://recipe.bluelayer.org/recipe/15090/fiesta-cookies"},{"id":"15086","title":"Sunflower Seed Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
water, bottled, generic
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
seeds, flaxseed","directions":"Mix flours and salt together.
Proof yeast with honey in 1/4 cup warm water.
Add the yeast and the rest of the water to flour.
Knead for 10 minutes.
Knead in the seeds.
Let rise until doubled; cover with damp cloth; put in greased bowl; punch down; shape into 12 buns.
Brush tops with water.
Place on a greased cookie sheet .
Slice tops, cover, and let rise.
Brush tops with milk.
Bake at 350 degrees Fahrenheit for 30 minutes or golden brown; the higher the temperature, the crispier the crust.","url":"https://recipe.bluelayer.org/recipe/15086/sunflower-seed-rolls"},{"id":"15079","title":"Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
mini semi-sweet chocolate baking chips,
sugars, granulated","directions":"Preheat oven to 400F
Combine flour, sugar, baking powder, and salt in a large mixing bowl.
Using a pastry blender, cut butter into flour mixture until it resembles pea-size pieces.
Gently stir sour cream and milk into flour mixture until blended, then fold in mini chips.
Turn dough out onto a lightly floured surface.
Shape it into a 12\" X 18\" rectangle, patting with your hands to flatten it evenly.
It should be approximately 3/4\" thick.
Using a pizza cutter or knife, cut dough into 3 inch squares.
Cut each square diagonally into triangles.
(This is easiest to accomplish by making the cuts into the rectangle of dough, but leaving the pieces in place.)
Sprinkle dough with sparkling sugar.
Separate dough, placing each triangle on parchment or silpat lined baking sheets, two inches apart.
Bake for 12 to 15 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/15079/chocolate-chip-scones"},{"id":"15067","title":"Alice's Rustic Country Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
water, bottled, generic
wheat flours, bread, unenriched
water, bottled, generic
honey
salt, table","directions":"Stir together Sponge ingredients to form a stiff dough.
Cover and let rest for at least 5 hours.
In mixing bowl with dough hook add the 4 cups of bread flour, 1-1/3 cups of water, 2TB honey and 2 tsp salt.
Cover with plastic wrap and let rise 2 hours.
After 2 hours, fold dough into itself and dump into an oiled bowl with the smooth side up and let rise with a dampened kitchen towel over it for 45 minutes.
In the meantime, preheat oven with tiles (or if you're using a stone preheat the stone in the oven to 450 degrees F.
After the 45 minutes second rise time is up, dump the dough onto a cornmeal dusted piece of parchment paper that you've put onto a cookie sheet.
Open oven and slide the dough with the parchment paper onto the baking tiles.
Spritz oven with water and close oven and bake about 35 to 40 minutes or until internal temperature of bread reaches 210 degrees F.","url":"https://recipe.bluelayer.org/recipe/15067/alices-rustic-country-bread"},{"id":"15058","title":"Carl's Fudge Recipe","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Mix together in a stainless steel pan and bring to a boil for about 10 minutes It may take longer if the humidity is high.When the fudge makes a soft ball in a cup of water, it is ready for the peanut butter.
Mix in the peanut butter(can use more according to your taste) and then pour into two pie pan is you want it thinner.
if not pour into a 8x11 for thicker Fudge When it has cools , cut into squares before it gets cold.","url":"https://recipe.bluelayer.org/recipe/15058/carls-fudge-recipe"},{"id":"15057","title":"100% Whole Wheat Hearth Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"In a mixing bowl, whisk the flour, salt, and sugar together (if using honey or agave nectar, dissolve it in the lukewarm water instead).
Stir the yeast into the lukewarm water, whisk to dissolve the yeast, then stir in the oil.
Add the water mixture to the flour mixture.
If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute.
If mixing by hand, use a large spoon and stir for about 1 minute.
The dough should be wet and coarse.
Let the dough sit for 5 minutes to fully hydrate the flour.
Switch to the dough hook and mix on medium-low speed, or continue mixing by hand, for 2 minutes.
The dough will firm up slightly and become smoother.
If its very stiff, add a little more water, 1 teaspoon at a time.
The dough should be very supple and slightly sticky.
Continue to mix with the dough hook on medium-low speed, or to mix by hand, for 4 minutes more, increasing the speed to medium-high or stirring more vigorously for the final 20 seconds to develop and organize the gluten.
The dough will still be slightly sticky but will also feel stronger and more elastic.
Transfer the dough to a lightly floured work surface with a wet bowl scraper.
With wet or oiled hands, reach under one end of the dough, stretch it out, then fold it back onto the top of the dough.
Do this from the back end and then from each side, then flip the dough over and tuck it into a ball.
The dough should be slightly firmer, though still very soft and fragile.
Place the dough in a clean, lightly oiled bowl, cover, and let sit at room temperature for 10 minutes.
Repeat this entire process three more times, completing all repetitions within 40 minutes.
After the final stretch and fold, immediately cover the bowl tightly and refrigerate the dough overnight or for up to 4 days.
The dough will rise to about double, and possibly triple, its original size within 8 to 12 hours in the refrigerator.
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
Remove the dough from the refrigerator about 3 hours before you plan to bake.
Transfer the dough to a lightly floured work surface and divide it into two equal pieces for loaves or small pieces for rolls.
Shape the cold dough into freestanding loaves (see page 20) or rolls (see page 25).
You can use bannetons, couches, or the back of a sheet pan lined with parchment paper to proof the bread.
Mist the dough with spray oil and cover loosely with plastic wrap, then let the dough rise at room temperature for 2 to 3 hours, until increased to 1 1/2 times its original size.
Preheat the oven to 500F (260C) and prepare it for hearth baking (see page 30).
Uncover the dough 15 minutes before baking and score it with a sharp serrated knife or razor blade (scoring rolls is optional).
Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, and lower the oven temperature to 425F (218C).
Bake loaves for 15 minutes, then rotate the pan; rotate rolls after 10 minutes.
The total baking time is 35 to 45 minutes for loaves, and only 20 to 22 minutes for rolls.
The bread is done when the top and sides are a deep, rich brown; the loaf sounds hollow when thumped on the bottom; and the internal temperature is above 195F (91C) in the center.
For a crisper crust, leave the bread in the oven for 5 to 10 minutes after you turn off the oven.
Cool on a wire rack for at least 20 minutes for rolls and 45 minutes for loaves before slicing or serving.","url":"https://recipe.bluelayer.org/recipe/15057/100-whole-wheat-hearth-bread"},{"id":"15053","title":"Crispy Tart Crust With Minimal Butter","ingredients":"butter, without salt
oil, canola
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
sugars, powdered
salt, table
egg substitute, powder","directions":"Sift the dry ingredients into a stainless steel bowl.
Add the rest of the ingredients to the bowl, except for the beaten egg.
Put the bowl in the refrigerator for 15 minutes.
Line the tart pan with aluminium foil so that the crust can be taken out more easily.
Press the foil well into the wavy parts of the pan and smooth out the surface.
Chop up the chilled butter in the bowl finely with a pastry scraper.
Rub the butter into the flour with your fingers, so that the texture becomes crumbly like grated cheese.
Put the beaten egg in the middle of the bowl, and mix it in rapidly.
Form the dough into a ball, wrap in plastic and roll out to about a 1cm thick circle.
Leave to rest in the refrigerator for 30 minutes.
Sandwich the dough between two sheets of plastic wrap, and roll out into a circle that's about 3mm thick that's about 3cm wider than the diameter of the tart pan.
Line the tart pan with the dough.
Peel off the plastic wrap, and fold in the dough on the sides that's sticking out, so that the sides are about 5mm thick.
Use up all the dough to line the tart pan.
Pierce the bottom of the crust with a fork.
If you make the holes rather big, the bottom of the crust won't rise up while it's baking.
Bake the empty crust in a preheated 180C oven that has been lowered to 170C for about 15 to 20 minutes.
When the crust has browned, take it out and let it cool.
This dough doesn't puff up much, so you don't need weights to bake it.
If it does puff up a bit, just poke holes with a fork to let the air out and flatten the crust.
Pour in any kind of appareil (cream filling) such as cheese cream, bake some more and add toppings if you like.
If you are going to fill and bake it later, only bake the empty crust until it's lightly colored.
This is my crispy Halloween Jack o'lantern tart.","url":"https://recipe.bluelayer.org/recipe/15053/crispy-tart-crust-with-minimal-butter"},{"id":"15046","title":"Crunchy Granola","ingredients":"oats
honey
vanilla extract
syrup, maple, canadian
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated","directions":"Pre-heat oven to 325F.
Slowly mix oats, honey, maple syrup, and vanilla.
Add flour.
After the flour is mixed in add both sugars.
Mix on low speed for 2 minutes.
Place the mixture onto an edged cookie tray lined with parchment paper.
Press and flatten the mixture by pressing on it with a spatula.
Place in the oven for 10 minutes.
Take it out and flip the granola over (do not try and keep it in one piece!)
And then place in the over for another 10 minutes.
For bars, gently cut the granola into the desired size immediately after taking it out of the oven.
For smaller pieces, let it cool for about 30 minutes and then break into the desired size chunk.","url":"https://recipe.bluelayer.org/recipe/15046/crunchy-granola"},{"id":"15037","title":"Blueberry Crisp","ingredients":"sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, ginger, ground
margarine, regular, 80% fat, composite, stick, without salt
blueberries, raw
lemon juice, raw","directions":"In a small bowl, combine sugar, flour, cinnamon and ginger.
Place margarine in a 9\"glass pie plate.
Microwave on high 30 seconds or until melted.
Add to dry ingredients; blend thoroughly.
Set aside.
Place washed blueberries in same pie plate.
Sprinkle lemon juice over top.
Distribute crumb mixture over top of the berries.
Microwave on high 4-5 mins.
rotating dish midway through cooking.
Let stand a few minutes for topping to become more crisp.","url":"https://recipe.bluelayer.org/recipe/15037/blueberry-crisp"},{"id":"15017","title":"Cheeseburger Rice Pie","ingredients":"beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
onions, raw
peppers, sweet, green, raw
salt, table
spices, pepper, black
tomato sauce, canned, no salt added
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, parmesan, hard","directions":"Mix ground beef, bread crumbs, onions, green pepper, seasonings and 3/4 cup tomato sauce.
Spread in greased pie pan, forming a shell.
Mix rice, half of the cheese and remaining sauce, as well as any additional spices you may like.
Sprinkle remaining cheese on meat shell.
Fill with rice mixture.
Cover rice only with foil, folding remainder in to form a circle.
Bake for 35 to 40 minutes at 350 degrees.","url":"https://recipe.bluelayer.org/recipe/15017/cheeseburger-rice-pie"},{"id":"15015","title":"Cooked Radishes are Yummy!","ingredients":"radishes, raw
butter, without salt
sugars, brown
parsley, fresh
dill weed, fresh
salt, table","directions":"Bring 1 cup water to a boil with the 1/4 teaspoon salt in a medium saucepan.
Add prepared radishes, cover and simmer till radishes pierce easily with a toothpick (10 minutes).
Drain water.
Add margarine and brown sugar and toss to form a glaze.
Add parsley and/or dill and serve.
The violet color glistens in the butter glaze and the taste is exceptional.
Serves 4-6 as a side dish.","url":"https://recipe.bluelayer.org/recipe/15015/cooked-radishes-are-yummy"},{"id":"15003","title":"Po Boy Bread","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
butter, without salt
salt, table","directions":"Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
This can be used then or refrigerated for up to 3 days.
Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
Cover bowl and let sit for 20 minutes.
Add salt and knead for 8 to 10 minuts until smooth.
Tip out onto lightly floured counter and stretch the doughn into a rectangle.
Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
Divide into 4 pieces.
Roll into baguettes about 16 inches long.
Place on a floured cloth with folds to support the baguettes.
Cover with sprayed plastic film.
Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
Score and bake in steam for 10 minutes.
Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
Remove to a cooling rack and allow to cool for 20 minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/15003/po-boy-bread"},{"id":"14999","title":"Glazes for Fruit Pies, Tarts, and Coffee Cakes (Apricot, Peach,","ingredients":"raspberries, raw
sugars, granulated
syrups, corn, light","directions":"Combine all ingredients in a medium heavy saucepan.
Cook, stirring until the sugar is dissolved.
While the mixture is still warm, glaze the cooled pastry.","url":"https://recipe.bluelayer.org/recipe/14999/glazes-for-fruit-pies-tarts-and-coffee-cakes-apricot-peach"},{"id":"14995","title":"Peanut Brittle","ingredients":"syrup, maple, canadian
sugars, granulated
vanilla extract
leavening agents, baking soda
oil, corn, peanut, and olive","directions":"Line a cookie sheet with foil and spray with cooking spray.
Spread peanuts over cookie sheet (I dont even measure the nuts anymore, just cover the sheet to the desired consistency).
Combine the Karo syrup, sugar and vanilla in a large pan and boil to 300* degrees on a candy thermometer.
Remove from heat and quickly add the soda to the candy.
Stir quickly and spread thickly over the peanuts.
Let cool and break in to bite size pieces.
Servings are approximate, I figure 5-6 little bags per batch.","url":"https://recipe.bluelayer.org/recipe/14995/peanut-brittle"},{"id":"14988","title":"Crispy Treats (Microwave) Recipe","ingredients":"butter, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Substitute 40 large marshmallows.
Butter microwave bowl big sufficient to hold all ingredients; microwave marshmallows 2 min then stir.
Microwave again 1 minute.
Stir in and mix well the Rice Krispies.
Butter hands and put this mix in a cake pan, flatten, cold and cut into squares.","url":"https://recipe.bluelayer.org/recipe/14988/crispy-treats-microwave-recipe"},{"id":"14983","title":"Speedy Pat-In Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, corn, peanut, and olive
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Put all the ingredients into food processor, give them a brief whirl, and pour the mixture into a pie plate.
Pat it firmly around the edges first, then through the middle - and that's it.
Sift flour, sugar and salt directly in 9-10\" pie plate.
Combine oil and milk in measuring cup and beat with fork until creamy.
Pour all at once over flour in pie plate; give your food processor a brief whirl or -in a pie plate mix with a fork until flour is completely dampened.
Push the dough with your fingers to line bottom and sides of pan, then fill with whatever filling you've chosen.
If you are making a baked pie shell to be filled later, prick the pastry with a fork to keep it from bubbling.
Bake at 425F for 15 minutes or until golden.
Fill If you're fussy, press it down with a pie plate.
Flute the edges.","url":"https://recipe.bluelayer.org/recipe/14983/speedy-pat-in-pastry"},{"id":"14968","title":"Butter Roll-ups","ingredients":"milk, buttermilk, fluid, cultured, lowfat
potatoes, raw, skin
wheat flours, bread, unenriched
butter, without salt
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched","directions":"Combine all ingredients (reserving about 3/4 cup of flour) in a large mixing bowl.
Stir to form a cohesive dough.
Knead the dough, by hand on lightly oiled surface or mixer, for 5-8 mins.
Add reserved flour until you obtain a soft, supple and smooth dough.
If it's too sticky to handle, add a bit more flour (a tablespoon at a time).
You may not need all of the flour.
Just enough to make a work-able dough.
Transfer dough to a lightly greased bowl, cover with plastic wrap or proof cover.
Allow it ro rise for about 1 hour, until it's puffy.
It may not double in bulk.
Gently deflate dough, and transfer to lightly oiled work surface.
Divide it in half and roll each half into a 14\" circle.
Brush with 1 tablespoon of melted butter.
Cut each circle into 12 wedges.
Starting from outer edge, roll each piece towards its point; pinch the point to the bottom of the roll to seal it.
Place rolls on lightly greased/parchment lined baking sheet, with points tucked underneath.
Cover and let rise for about 90 mins, until puffy.
They may not double in bulk.
When ready to bake, brush rolls with some melted butter (to ensure soft crust).
Bake them in preheated 350F oven for 18-20 mins, until they're light golden brown.
Don't let them get too brown, as they'll dry out.
These rolls are designed to be soft and squishy.
Remove rolls from oven, brush them with more melted butter.
Variatian 1: I usually use 2 tablespoon granular lecithin and 6 tablespoon butter (total of 1/2 cup) to get the softest rolls.
Variatian 2: I've made these into cinnamon-sugar monkey bread with the dough.
Just shape them into balls, dip into melted butter and cinnamon-sugar, and place them almost touching in a 9\" round pan.
This will make very yummy and soft cinnamon pull-aparts!
Variation 3: To make cheese rolls, brush rolled-out circle with butter, then sprinkle with grated cheese of your choice.
Cut and shaped into crescents, bake as directed above.","url":"https://recipe.bluelayer.org/recipe/14968/butter-roll-ups"},{"id":"14961","title":"Aluwa","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, canned, condensed, sweetened
butter, without salt
potatoes, raw, skin
nuts, cashew nuts, raw
water, bottled, generic
spices, cardamom","directions":"Put sugar, milk, condensed milk and ghee into a large heated saucepan (a non stick pan is excellent for this).
Cook over medium heat, stirring constantly, until mixture reaches soft ball stage or 116C (240F) on a candy thermometer.
(To test for softball stage, drop a little into a cup of ice.cold water.
If it firms enough to be moulded into a soft ball, it has reached the required temperature.
).
Remove from heat, add smoothly mashed potato and beat with a rotary beater until all lumps are beaten out.
If using a pan with non stick lining, pour mixture into a bowl before doing this or the metal beaters will scratch the non stick surface.
Return to heat and cook to soft ball stage or 116C (240F) once more.
Remove from heat, stir in nuts, rose water and cardamom and mix well.
Pour into a well buttered shallow dish or baking tin.
Pres lightly with a piece of buttered banana leaf or aluminium foil to smooth and flatten the surface.
Allow to cool and set, then cut into diamond shapes.","url":"https://recipe.bluelayer.org/recipe/14961/aluwa"},{"id":"14960","title":"Chocolate Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Mix together popcorn, peanuts, and rice krispies.
Heat chocolate candy melts and peanut butter until melted (about 2 minutes in the microwave).
Pour over dry mixture and stir.
Flatten mix on cookie sheet (cover cookie sheet with wax paper first).
Let cool (can refriegerate to cool faster).
Break into pieces and store in air tight container.","url":"https://recipe.bluelayer.org/recipe/14960/chocolate-popcorn"},{"id":"14956","title":"Monica Galetti's gnocchi with fennel and horseradish sauce recipe","ingredients":"potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, fennel seed
spices, fennel seed
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
horseradish, prepared","directions":"To make the gnocchi: mix the hot potato without the skins to smooth then knead in the flour and chopped fennel.
Season lightly with salt and pepper.
Divide mix into two and roll out to a thick sausage about 2cm wide.
Use a sharp knife to cut bite size pieces.
Bring a pan of salted water to boil.
Place the gnocchi in to cook.
When it floats to the top it is ready
Scoop out with a slotted spoon and refresh in ice cold water and drain if you are not serving immediately.
Heat a non-stick pan and drizzle with a little oil, pan fry the gnocchi to crispy or golden brown, add fennel seeds and cook for 1 minute.
To make the sauce: place all ingredients in a saucepan and bring to boil, cover and leave warm until ready to serve.
Season with salt and pepper to taste.
Blitz with a hand blender or whisk together before serving.
Serve immediately with some wilted thinly sliced fennel tossed in a little oil, lemon juice, salt and pepper.","url":"https://recipe.bluelayer.org/recipe/14956/monica-galettis-gnocchi-with-fennel-and-horseradish-sauce-recipe"},{"id":"14950","title":"Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic","directions":"Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl).
Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining.
Drizzle 1/4 cup water over mixture.
Pulse (or mix with a fork) until mixture just begins to hold together.
If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
Divide dough in half onto two pieces of plastic wrap.
Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin.
Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day.
(Dough can be frozen up to 3 months; thaw in refrigerator before using.)
Replace 1/2 cup (1 stick) butter with 1/2 cup cold vegetable shortening, cut into small pieces.
Replace 1/2 cup (1 stick) butter with 1/2 cup cold lard.
For the best quality, its worth seeking out leaf lard.
You can buy rendered leaf lard from online vendors, or from artisanal butcher shops.
Replace 1/2 cup flour with 1/2 cup coarse cornmeal.
Reduce butter to 3/4 cup (1 1/2 sticks) and add 1 1/2 cups shredded sharp cheddar to the flour mixture along with the butter.
Increase sugar to 1 tablespoon.","url":"https://recipe.bluelayer.org/recipe/14950/pate-brisee"},{"id":"14948","title":"Pastry for 9 Inch One Crust Pie","ingredients":"shortening, vegetable, household, composite
salt, table
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Cut shortening into flour and salt until particles are size of small peas.
Sprinkle in water, 1 tablespoon.
at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoon water can be added if necessary.)
Gather pastry into ball;shape into flattened round on lightly floured cloth covered board.
Roll pastry 2 inches larger than inverted pie plate, 9 inch x 1 1/4 inch Fold pastry into quarters;place in plate.
Unfold and ease into plate, pressing firmly against bottom and side.
Trim edge of pastry 1 inch from rim of plate.
Fold and roll pastry under, even with plate;flute.","url":"https://recipe.bluelayer.org/recipe/14948/pastry-for-9-inch-one-crust-pie"},{"id":"14946","title":"Heaven-Sent Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, salted
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
butter, salted","directions":"Preheat oven to 450 F. In a large bowl combine the 2 cups flour, salt, baking powder and sugar.
Work in the butter with your fingers or a pastry cutter until it is mixed in well.
Stir in cream and milk.
Let this mixture sit for 2-3 minutes.
It will be alarmingly wet.
Have no fear!
Pour the 1 cup flour into a pie dish.
Take some of this flour into your hand and pour about 1/4 cup of biscuit dough into the flour in your hand.
Sprinkle with more flour.
Shape it roughly into a soft round, cradling it in your hand and gently shake off excess flour.
It will feel like a water balloon.
Place biscuit into a buttered pie dish.
Repeat with remaining dough, pushing the biscuits together as you work so they will rise up and not out.
Brush biscuits with melted butter.
Bake at 450 F for 15-20 minutes.
These biscuits are so versatile!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14946/heaven-sent-biscuits"},{"id":"14931","title":"Hate To Make Pie Crust Apple Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat
oats
salt, table","directions":"In small bowl, combine flour, oil, lowfat milk and oatmeal.
Stirring till well blended.
Press onto bottom and sides on 9 inch pie pan.
Combine sugar, cinnamon, flour, vanilla and water with fruit.
Arrange in crust.
Mix topping to create crumbs.
Sprinkle on fruit.
Bake at 375 degrees for 30 to 40 min.","url":"https://recipe.bluelayer.org/recipe/14931/hate-to-make-pie-crust-apple-pie-recipe"},{"id":"14925","title":"Chocolate Blueberry Cake","ingredients":"wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
seeds, flaxseed
water, bottled, generic
salt, table
blueberries, raw
vinegar, balsamic
syrup, maple, canadian
blueberries, raw","directions":"Preheat oven to 350'F.
Grease a 9\" round cake pan.
I sprayed my pan with a light oil and put a 9\" round piece of parchment on the bottom to ensure the cake didn't stick.
In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax) and salt.
In a blender combine water and 1/2 cup blueberries and balsamic vinegar.
Blend until well mixed.
This will be watery.
Make a well in the dry ingredients and pour in the blueberry mixture.
I used my hand blender and mixed everything up well together.
Add.
the liquid sweetener and mix again until the batter is nice and smooth.
Bake 30 minutes or until a tooth pick comes out clean.
Cool completely in the cake pan and flip out onto a serving platter.
At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake.
I did this a few times to make sure the syrup penetrated the cake.
Then I put the blueberries on top of the cake.
I glazed it with the rhubarb syrup and it gave the cake a nice shine.
You can also just drizzle some maple or agave syrup over the cake if you like.
It will probably make it sweeter.
I let it set up for a few hours in the fridge.
You can also put a dollop of your favorite whipped topping on this as well.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/14925/chocolate-blueberry-cake"},{"id":"14905","title":"Peanut Butter Balls","ingredients":"sugars, granulated
syrups, corn, light
syrups, corn, light
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"In a large saucepan, stir the sugar and the syrups together over medium heat.
Add the peanut butter and continue to stir until the mixture is fully combined.
Remove the pan from the heat, and add the Rice Krispies.
Mix well.
Spray your hands lightly with cooking spray and shape the mixture into balls.
Transfer to waxed paper.
Store in an airtight container for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/14905/peanut-butter-balls"},{"id":"14903","title":"Busy Day Baked Fish","ingredients":"cream, sour, cultured
onions, raw
delallo, italian seasoned breadcrumbs,
sauce, fish, ready-to-serve
butter, without salt
cheese, parmesan, hard","directions":"Preheat oven to 425 degrees F. Grease two 9 x 13-inch baking dishes.
In shallow bowl, combine first two ingredients; reserve.
Place bread crumbs in another shallow bowl.
Cut fish into serving-size pieces, coat with sour cream mixture, then roll in crumbs.
Place in prepared baking dishes.
Drizzle with butter.
Bake in preheated oven for 12 minutes.
Sprinkle with cheese and bake 2-6 minutes until fish flakes easily with fork.","url":"https://recipe.bluelayer.org/recipe/14903/busy-day-baked-fish"},{"id":"14900","title":"Pumpkin Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
pumpkin, raw
sugars, brown
butter, without salt
pumpkin, raw
honey
yogurt, greek, plain, nonfat","directions":"Preheat oven to 450 degrees.
Mix together the flours, salt, baking powder, baking soda, pumpkin pie spice and brown sugar.
Place cubed butter into dry ingredients and blend with a pastry blender.
Blend thoroughly.
Stir in the pumpkin puree and honey into the dry ingredients.
Add enough yogurt so that a ball of dough forms.
Dough will be slightly stickythis is fine.
Knead the ball of dough 8 to 10 times until everything is thoroughly mixed together.
Drop tablespoon-size biscuits onto a parchment-lined baking sheet.
I used a ice cream scoop and it worked great.
Bake the biscuits for about 10 to 12 minutes until tops are golden.
Great served warm with pumpkin butter.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14900/pumpkin-biscuits"},{"id":"14885","title":"Homemade Cracker Jacks","ingredients":"snacks, popcorn, air-popped (unsalted)
oil, corn, peanut, and olive
sugars, brown
margarine, regular, 80% fat, composite, stick, without salt
syrups, corn, light
salt, table
leavening agents, baking soda
vanilla extract","directions":"Arrange the popcorn (and peanuts, if you are using them) in a well oiled 9 by 13 pan.
Get out a 2 quart sauce pan and combine the brown sugar, margarine, corn syrup and salt over low heat.
After the margarine melts, cook without stirring for 3 minutes.
It should be bubbling gently during the 3 minutes.
Stir in the baking soda and vanilla.
Quickly pour this over the pan of popcorn.
Mix gently to coat the popcorn evenly.
You wont get all of the popcorn coated, but dont worry.
As the popcorn bakes you can mix it around with a spatula to coat all of it completely.
Bake the pan at 300 degrees for about 15 minutes.
Remove from the oven and quickly release the popcorn from the baking sheet using your spatula so it doesnt stick.
Let cool then break it up into pieces and serve.
This stuff is so good and wont last long, but if you do end up with leftovers, store them in a sealed container, or bag.
It is good tucked into lunch boxes too.","url":"https://recipe.bluelayer.org/recipe/14885/homemade-cracker-jacks"},{"id":"14857","title":"Rice Krispies Treats","ingredients":"butter, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Place a small lump of margarine into a paper towel and use to grease a 13 x 9 x 2 inch pan, then wipe the pan off with a dry paper towel.
This will keep the bars from sticking to the pan when they are placed on it.
Measure margarine into saucepan; melt over low heat.
Add marshmallows and cook, stirring constantly, until marshmallows are melted and mixture is very syrupy.
Remove from heat.
Add Rice Krispies cereal; stir until well-coated.
Spread warm mixture in the greased 13 x 9 x 2 inch pan.
Using waxed paper or buttered spatula press firmly into an even layer.
(I normally use a butter knife to do this; dipping the knife into a glass of water occasionally will keep the Rice Krispies from sticking to it as you shove them into the pan)
Cut into squares when cool.
(This is normally about 10 minutes after placing the mixture into the pan.)
*Flavored marshmallows (usually the ones that are green, orange, etc.)
may be used to change the taste of your Treats just enough that it will be noticeable.
**For Christmas, consider using the red and green colored Rice Krispies that normally are sold around Christmas time, to give your bars that festive holiday appearance.
:-).","url":"https://recipe.bluelayer.org/recipe/14857/rice-krispies-treats"},{"id":"14856","title":"Peanut Butter Cups","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
sugars, granulated","directions":"Special equipment: fluted candy cup molds
To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt.
Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point.
Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper.
Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides.
Pour the excess chocolate back into the bowl and let set or chill to set.
Meanwhile, mix the peanut butter with the confectioners' sugar.
Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly.
Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate.
Let set, then turn out of the mold.","url":"https://recipe.bluelayer.org/recipe/14856/peanut-butter-cups"},{"id":"14838","title":"Hazelnut Butter","ingredients":"nuts, hazelnuts or filberts
butter, without salt
vanilla extract","directions":"Preheat oven to 350.
Toast hazlenuts on baking sheet for 10 - 15 minutes or until they are fragrant.
Make sure to shake pan several times during roasting.
Dump them onto a kitchen towel and fold the towel over so they will steam.
Let cool for 15 minutes and then rub with towel to release the skin.
Process nuts in a food processor until they are finely chopped.
Add butter in small pieces along with the vanilla and process until smooth.
Refrigerate butter until needed.","url":"https://recipe.bluelayer.org/recipe/14838/hazelnut-butter"},{"id":"14821","title":"Cumin-Mustard Carrots","ingredients":"carrots, raw
spices, cumin seed
mustard, prepared, yellow
lemon juice, raw
butter, without salt","directions":"In a food processor, thinly slice carrots.
Steam over boiling water until they are tender but still firm.
Mix the cumin, mustard and lemon juice in a serving dish.
Add butter, cutting it into small pieces.
When carrots are cooked, drain and stir into serving bowl.","url":"https://recipe.bluelayer.org/recipe/14821/cumin-mustard-carrots"},{"id":"14816","title":"Chocolate Faux-Bois Disks","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
spartan, real semi-sweet chocolate baking chips,","directions":"Cut a piece of acetate (see Sources, page 342) to fit the back of a baking sheet.
Tape acetate to inverted baking sheet.
Melt bittersweet chocolate (see page 323).
Coat the surface of a wood-graining tool with a thick layer of melted bittersweet chocolate.
Starting at the top of the acetate, rock the coated tool back and forth while dragging it in one swift motion to make a vertical striation.
If you are not satisfied with how it looks, repeat motion over each strip right away.
Transfer baking sheet to the freezer and chill until set, about 3 minutes.
Melt white chocolate (see page 323).
Stir to cool slightly (it should not be piping hot), then pour the white chocolate on top of the coated acetate.
Using an offset spatula, quickly but gently spread the melted white chocolate evenly over the entire surface (do not press too hard or the dark chocolate will smear).
Freeze baking sheet for 30 seconds to allow the chocolate to set slightly.
Remove from freezer, and use a 2 1/4-inch round cookie cutter (the same size as the top of cupcakes) to cut rounds of chocolate (press down to the acetate), leaving them intact on the baking sheet.
Return to freezer and allow chocolate to set completely, at least 10 minutes (or up to 2 days, wrapped well in plastic).
Once chocolate has hardened, remove tape from one side of the pan; lifting acetate from that side, punch out the chocolate rounds (leave on baking sheet).
Refrigerate until ready to use, up to 2 hours.
To avoid leaving any fingerprints on the surface, use an offset spatula to transfer rounds to cupcakes.","url":"https://recipe.bluelayer.org/recipe/14816/chocolate-faux-bois-disks"},{"id":"14806","title":"Steamed and Delicious Basic White Dango","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic","directions":"Put joshinko flour in a bowl, pour boiling water in one go and mix with a rice spatula.
When the dough has slightly cool down, knead with your hands.
The best softness is to make it soft as an earlobe.
Roll out Step 1 into a rod like shape and cut it into 20 pieces while wetting the knife after each cutting.
With moisten hands form into balls.
It will be difficult to shape the pieces round if you use too much water.
Line the steamer filled with boiling water with wet kitchen towel ( a big one ).
Line the dango in the steamer leaving some space in between each other.
Cover the dango loosely with the kitchen towel.
Cover the steamer with a lid and steam on high for 10 minutes.
After steaming, quickly fan the dango with a fan to let them become shiny.
Wet your hands while lining them leaving space in between, and let them cool down.
Enjoy the white dango dumplings with soy sauce-based topping, anko or kinako.
The picture shows green soy beans kinako with sugar from Yokohama Gumyouji shrine.
When making mitarashi-dango, divide the dango dough into 16 pieces.
I made the dango for the autumnal equinox and offered them to our ancestors.","url":"https://recipe.bluelayer.org/recipe/14806/steamed-and-delicious-basic-white-dango"},{"id":"14805","title":"Unforgettable White Chocolate Frosting","ingredients":"spartan, real semi-sweet chocolate baking chips,
cheese, parmesan, hard
butter, without salt","directions":"In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat.
Cool until slightly warm.
In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth.
Cut 1-1/2 cups butter into pieces.
Add to cream cheese; beat until fluffy.
Gradually add cooled chocolate, beating until well blended.","url":"https://recipe.bluelayer.org/recipe/14805/unforgettable-white-chocolate-frosting"},{"id":"14801","title":"Chocolate Crisps - Candy","ingredients":"butter, without salt
spartan, real semi-sweet chocolate baking chips,
rice, white, long-grain, regular, unenriched, cooked without salt
raisins, seeded","directions":"Melt the butter in a saucepan; break the chocolate into smaller pieces and melt with the butter.
Stir.
Add rice crispies and raisins (or other ingredient of your choice).
Pour the mixture into a 9 x 13 inch pan or cookie sheet with raised edges; should be lined with parchment paper.
Let the mix cool and cut/break into smaller pieces.
Keep refrigerated.","url":"https://recipe.bluelayer.org/recipe/14801/chocolate-crisps-candy"},{"id":"14798","title":"Microwave Peanut Brittle","ingredients":"syrups, corn, light
sugars, granulated
oil, corn, peanut, and olive
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"In a 3 quart casserole dish, combine the corn syrup, sugar and peanuts.
Microwave on high for 12 minutes.
Stir in butter and vanilla, cook on high for 4 minutes.
Stir in baking soda.
Pour onto buttered cookie sheet; cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/14798/microwave-peanut-brittle"},{"id":"14788","title":"Peanut Butter Fudge","ingredients":"butter, without salt
peanut butter, smooth style, without salt
vanilla extract
sugars, powdered","directions":"Add butter and peanut butter into a microwave-safe bowl and microwave for 2 minutes.
Stir with a wooden spoon and microwave again for an additional 2 minutes, or until completely melted.
Next, add vanilla extract and stir.
Finally, add all the powdered sugar and combine with a wooden spoon until completely incorporated.
Line an 8 x 8 dish with waxed paper, with the sides folding over the edges (this will later help lift out the fudge).
Spray with butter cooking spray.
Pour in the peanut butter fudge and smooth out the top.
Lay another piece of waxed paper on top of the fudge and smooth.
Refrigerate for 1 hour or until desired hardness.
Once hardened, lift fudge out by the wax edges and cut into squares.
Note: Please try not to eat it all in one day!","url":"https://recipe.bluelayer.org/recipe/14788/peanut-butter-fudge"},{"id":"14783","title":"Kim's Garlic Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
butter, without salt
salt, table
butter, without salt
spices, garlic powder
salt, table","directions":"Dissolve yeast and sugar in 1/4 cup warm water in a large bowl.
Let stand until the yeast softens and begins to form a creamy foam, about 15 minutes.
Add flour, 1 1/4 cup warm water, 2 tablespoons softened butter, and 1 tablespoon salt; knead until dough is well mixed and soft, about 3 minutes.
Roll dough into a 2-foot log.
Cut into 16 equal pieces, about 1 1/2 inches wide.
Knead each piece and shape into a 6-inch breadstick.
Arrange breadsticks on a baking sheet; let rise for about 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Mix 3 tablespoons melted butter and garlic powder together in a bowl; brush onto breadsticks.
Bake breadsticks in the preheated oven until golden brown, about 15 minutes.
Immediately brush with remaining melted butter mixture; sprinkle with 1/2 teaspoon kosher salt.","url":"https://recipe.bluelayer.org/recipe/14783/kims-garlic-breadsticks"},{"id":"14774","title":"Easy Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated","directions":"Pastry shell.
Combine first 3 ingredients.
Blend together next 2 ingredients and stir into flour mixture.
Mix well.
Pat into 9\" pie pan.
Filling.
Combine first 4 ingredients, toss with apples.
pour into unbaked pastry shell.
Streusel.
Mix streusel ingredients with fingers until crumbly sprinkle over top of pie.
Bake at 350 for 1 hour.","url":"https://recipe.bluelayer.org/recipe/14774/easy-apple-pie"},{"id":"14761","title":"Chocolate Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
oil, corn, peanut, and olive
butter, without salt
cocoa, dry powder, unsweetened
leavening agents, baking soda
vanilla extract","directions":"Grease a 15-in.
x 10-in.
x 1-in.
baking pan and a metal spatula; set aside.
In a 2-at.
microwave safe bowl, combine sugar and corn syrup.
Microwave, uncovered, on high for 4 minutes; stir.
Cook 3 minutes longer.
Stir in peanuts and butter.
Microwave for 30-60 seconds or until mixture turns a light amber color (mixture will be very hot).
Quickly stir in cocoa, baking soda, and vanilla until combined.
Immediately pour onto prepared pan; spread with the metal spatula.
Cool before breaking into pieces.
Store in an airtight container.
Note: This recipe was tested in a 1,100-watt.
microwave.","url":"https://recipe.bluelayer.org/recipe/14761/chocolate-peanut-brittle"},{"id":"14753","title":"Cinnamon Munch","ingredients":"sugars, granulated
spices, cinnamon, ground
butter, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine sugar and cinnamon; set aside.
Melt butter over low heat.
Add selected Chex cereal.
Heat until all pieces are coated.
Continue for 5 to 6 minutes.
Sprinkle half of mixture (cinnamon and sugar) over Chex cereal evenly.
Continue to sprinkle sugar mixture over Chex until all is covered.
Heat one minute longer.
Spread on paper towel to cool.","url":"https://recipe.bluelayer.org/recipe/14753/cinnamon-munch"},{"id":"14749","title":"Sweet And Sour Spareribs Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
vinegar, distilled
soy sauce made from soy (tamari)
sugars, granulated
spices, pepper, black
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Cut ribs into serving size pcs.
Add in vinegar and water to cover.
Bring to a boil, reduce heat and simmer one hour.
Drain.
Combine soy sauce, sugar, and pepper to make a marinade.
Pour over the ribs, turning frequently to coat each piece.
Remove ribs from pot, shake in a brown paper bag with flour.
Brown ribs with oil in a skillet.
Place in a casserole dish.
Pour over with sweet and sour sauce.
Bake in a 350","url":"https://recipe.bluelayer.org/recipe/14749/sweet-and-sour-spareribs-recipe"},{"id":"14714","title":"Grandma's Pinwheel Candy","ingredients":"butter, without salt
sugars, granulated
vanilla extract
syrup, maple, canadian
milk, canned, condensed, sweetened
peanut butter, smooth style, without salt","directions":"Mix all but peanut butter together.
(add more milk/ or sugar if you need.
Should be like a doughy ball, but not real sticky).
On wax paper, sprinkle some of the sugar on it to help if from sticking, and roll out mixture.
Make it as square as possible.
( I roll mine out sort thin, but again this depends on your preference).
Smooth on peanut butter to desired thickness.
Start on oneside, and begin rolling it up.
(It will look like a large log) Put sugar on your hands and keep putting on 'log' as you roll it up to help make it easier.
Take the 'log', and roll it up in wax paper, and then a kitchen hand towel (to help keep shape) and chill in the fridge (or freezer if you are in a hurry)The colder- the easier to slice.
Once cold, slice as desired thickness.
(put wax paper in between layers when stacking so the pieces don't stick together).
Keep refridgerated until time to serve.","url":"https://recipe.bluelayer.org/recipe/14714/grandmas-pinwheel-candy"},{"id":"14705","title":"Sunshine Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soy sauce made from soy (tamari)
catsup
syrups, corn, light
spices, garlic powder","directions":"Preheat oven to 350 degrees F (175 degrees C).
Rinse the chicken pieces and place them, single layer and skin side up, in a 9x13 inch baking dish.
Mix the soy sauce, ketchup, corn syrup and garlic powder in a small bowl.
Baste the chicken with the sauce, reserving some sauce for basting during baking.
Bake uncovered in the preheated oven, basting approximately every 15 minutes, for 1 hour (or until chicken is done and juices run clear).","url":"https://recipe.bluelayer.org/recipe/14705/sunshine-chicken"},{"id":"14704","title":"Roasted Fingerling Potatoes with Seasoned Salt","ingredients":"salt, table
spices, pepper, black
spices, thyme, dried
spices, rosemary, dried
potatoes, raw, skin
oil, olive, salad or cooking","directions":"Preheat the oven to 400F.
Heat a large ovenproof gratin dish or skillet in the oven 15 minutes.
Combine the salt, pepper, thyme, and rosemary in a small bowl.
Toss the potatoes in a medium bowl with the olive oil.
Sprinkle generously with the seasoned salt mixture, and arrange the potatoes in a single layer in the preheated pan.
Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes.
Remove from the oven, and serve hot with additional seasoned salt on the side.","url":"https://recipe.bluelayer.org/recipe/14704/roasted-fingerling-potatoes-with-seasoned-salt"},{"id":"14696","title":"Carta di Musica","ingredients":"wheat flour, white, all-purpose, unenriched
semolina, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"In a mixing bowl, stir 1 cup flour, 1/2 cup semolina and salt together.
In a measuring cup, mix yeast in 1 cup water and stir to dissolve.
Mix liquid with flour mixture to form doughy batter.
Let sit covered overnight in the warmest place in the kitchen.
Place baking tile in oven and preheat oven to 450 degrees F.
Make a well on a work surface with 2 cups flour and 1/4 cup semolina.
Place doughy batter in center and stir in remaining warm water.
Mix well and incorporate flour from edges of well until a dough is formed.
Bring together and knead 10 minutes, until firm and elastic.
Place in a bowl, cover with a towel and let rest 1 hour.
Dough should double in size.
Cut dough into tennis ball-sized pieces and, using a rolling pin, roll out to 12 to 14-inch circles, about 1/8th to 1/4-inch thin.
Place on peel and slide onto oven tiles and bake 2 minutes.
Open oven door and turn over.
Cook 30 seconds more and remove to board.
Bread should be puffed up like a balloon.
Immediately cut around edges with a knife to separate top and bottom layers.
Stack the 2 pieces on a kitchen towel and put a box of cereal on top of them to weigh them down.
Continue this process until all the dough is cut, baked, separated and stacked.
Place each half back into the oven, one at a time, for 15 to 20 seconds, until very crisp.
Store wrapped in a brown paper bag.
They will last three to four weeks in a dry place.","url":"https://recipe.bluelayer.org/recipe/14696/carta-di-musica"},{"id":"14683","title":"Homemade Greek Seasoning Mix","ingredients":"spices, oregano, dried
spices, onion powder
spices, garlic powder
salt, table
spices, paprika
spices, thyme, dried
spices, pepper, black","directions":"In small bowl, whisk together all ingredients.
Store in an air-tight container (I like to re-purpose empty spice jars).
Keep on hand for seasoning homemade pita chips or ground meats.
Use as a rub for steaks, lamb chops, or chicken pieces.","url":"https://recipe.bluelayer.org/recipe/14683/homemade-greek-seasoning-mix"},{"id":"14673","title":"Almond Crunch Bars","ingredients":"butter, without salt
nuts, almonds
sugars, granulated
syrups, corn, light","directions":"Use a round cake pan and line with foil.
Butter foil generously.
Take ingredients and heat in l0-inch skillet and stir constantly until mixture turns golden brown, about 5 - 6 minutes.
Pour and spread in pan.
Let cool 15 minutes and lift off and break into pieces.","url":"https://recipe.bluelayer.org/recipe/14673/almond-crunch-bars"},{"id":"14672","title":"Cheeseburger Meatloaf","ingredients":"beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
onions, raw","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well.
Pat out meat mixture into a 14x18 inch rectangle on a piece of wax paper.
Spread cheese over the meat, leaving a 3/4 inch border around the edges.
Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf.
Press beef in on both ends to enclose the cheese.
Place in a 10x15 inch baking dish.
Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).","url":"https://recipe.bluelayer.org/recipe/14672/cheeseburger-meatloaf"},{"id":"14642","title":"Almond Nut Piecrust","ingredients":"nuts, almonds
butter, without salt
sugars, granulated","directions":"Preheat oven to 400.
In food processor, finely chopped almonds.
Add butter and pulse to blend.
Stir in sugar.
Using your fingers, press mixture against the bottom and sides of a 9 inch glass pie plate.
Bake for 8 minutes or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/14642/almond-nut-piecrust"},{"id":"14629","title":"Apple Jelly","ingredients":"apple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw
sugars, granulated","directions":"To prepare juice:
Select about one-fourth firm-ripe and three-fourths fully ripe tart apples.
Sort, wash, and remove stem and blossom ends; do not pare or core.
Cut apples into small pieces.
Add water, cover and bring to boil on high heat.
Reduce heat and simmer for 20 to 25 minutes, or until apples are soft.
Extract juice.
To make jelly: Measure apple juice into a kettle.
Add lemon juice and sugar, stir well.
Boil over high heat to 8 degrees above the boiling point of water, or until jelly mixture sheets from a spoon.
Remove from heat, skim off foam quickly.
Pour jelly immediately into sterilized hot containers and seal.
Makes 3 to 4 eight ounce glasses.","url":"https://recipe.bluelayer.org/recipe/14629/apple-jelly"},{"id":"14619","title":"Easy Homemade Almond Paste (Marzipan)","ingredients":"nuts, almonds
sugars, granulated
egg, white, raw, fresh
nuts, almonds","directions":"Using a food processor grind the almonds into a fine powder (this should take about 2 minutes).
Add in the confectioners sugar and blend well.
Transfer the mixture to a bowl.
Using a wooden spoon blend in the egg whites and vanilla (if using) until smooth.
On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14\" x 1-2\" log.
Wrap in parchment paper and chill for a minimum of 1 hour.
When rested, cut the log in two pieces.
Wrap in wax paper and chill.","url":"https://recipe.bluelayer.org/recipe/14619/easy-homemade-almond-paste-marzipan"},{"id":"14609","title":"Chocolate Chip Brownie Coconut Larabar (Copycat)","ingredients":"nuts, almonds
nuts, walnuts, english
dates, deglet noor
cocoa, dry powder, unsweetened
vanilla extract
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Process the almonds,walnuts, dates, cocoa powder, vanilla extract and coconut, if using, in a food processor or high speed blender (if using a blender you'll probably need to use the tamper).
If you'd like these extra chocolatey, you can also process with the chocolate chips, or chop the chocolate into small pieces and manually mix it inches.
Roll the mixture into small balls and enjoy!","url":"https://recipe.bluelayer.org/recipe/14609/chocolate-chip-brownie-coconut-larabar-copycat"},{"id":"14604","title":"Biscuit Topping for Pot Pie","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"mix together, pour over pot pie, bake @350 for 45 minute.","url":"https://recipe.bluelayer.org/recipe/14604/biscuit-topping-for-pot-pie"},{"id":"14603","title":"Dalpuri (Abm)","ingredients":"water, bottled, generic
peas, green, frozen, unprepared
salt, table
spices, cumin seed
spices, pepper, black
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Bring the water to a boil.
Add split peas, lower the heat, and simmer 30 minutes.
Drain peas and puree by hand or in a food processor.
Stir in salt, cumin, and black pepper.
Allow to cool.
Add dough ingredients to your bread machine in the order recommended by its manufacturer.
Process using the dough cycle.
When the dough cycle completes, remove dough and divide into 4 equal parts.
Form each piece of dough into a ball.
Using your fingers, make a large indentation in the center of each ball.
Place 2 tablespoons of filling into each well and pull up the sides of the dough to enclose filling.
Seal by pinching the ends together.
Grease the bottom of a heavy skillet or saucepan and use it to flatten each ball of dough until it forms a round shape less than 1/2 inch thick.
Cook the dalpuri over medium heat in a nonstick or lightly greased frying pan.
Cook 10 minutes per side or until golden brown and cooked through.
Serve warm, sliced into wedges.","url":"https://recipe.bluelayer.org/recipe/14603/dalpuri-abm"},{"id":"14598","title":"Doggy Biscuits Mix in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
spices, garlic powder
salt, table","directions":"You will need 16\" of pretty ribbon.
1 large envelope, with a hole punched in left hand corner,.
dog bone biscuit cutter, to attach to jar.
TYPE BAKING INSTRUCTIONS ON A PRETTY PIECE OF PAPER AND TUCK INSIDE THE ENVELOPE.
In a medium bowl, combine the flours, cornmeal, milk powder, sugar, garlic powder and salt.
Using a funnel, pour dry ingredients into a jar.
Clost jar tightly.
Tie dog biscuit cutter and instruction card around the top of the jar with a pretty ribbon.
(BAKING INSTRUCTIONS)to be type on pretty card.
Position a rack in the center of the oven -- Preheat it to 250*.
DOGGY BISCUITS.
Place Doggy Biscuits mix in a medium size bowl.
Add 1 large egg, 1/2 cup shredded sharp Cheddar cheese, 1/4 cup grated Paremesan cheese -- and 1/4 to 1/2 cup (or more) hot chicken broth -- beef broth or very hot water.
Make a dough that is very heavy, but not sticky.
Add more flour or water, 1 teaspoon at a time if dough is too moist, Use more flour, or too dry, use more water.
Turn out dough onto a floured pastry cloth and knead 8-10 times until elastic.
Let dough rest for 5 minutes.
Roll out dough.to about 1/2\" thick and cut with a dog bone shaped cutter.
Place cookies close together, as they willnot spread -- Bake for 1 hour.
Rotate the baking trays in the oven, turn sheet around 180* -- and bake for another half an hour.
Cool the cookies on the pan for 1 minutes., then transfer to wire cake rack to cool completely.
Yield depends on size of dog bone cutter.","url":"https://recipe.bluelayer.org/recipe/14598/doggy-biscuits-mix-in-a-jar"},{"id":"14549","title":"Strawberry Lemonade Energy Bars","ingredients":"nuts, cashew nuts, raw
dates, deglet noor
strawberries, raw
lemon juice, raw","directions":"Line a 9 x 9 pan with parchment paper.
Add cashews to a food processor and pulse until coarse crumbs are formed.
Add dates, pulsing until combined.
Add strawberries and lemon juice and pulse to combine.
Mixture should hold together in a ball at this point.
If it doesnt, add water until a ball can be formed.
Pour mixture into lined pan, pressing it into the corners.
Use a spatula to really press down the mixture.
Cut into 12 pieces, and enjoy!","url":"https://recipe.bluelayer.org/recipe/14549/strawberry-lemonade-energy-bars"},{"id":"14524","title":"Chocolate-Dipped Salted Caramels Recipe","ingredients":"cream, fluid, heavy whipping
sugars, granulated
syrups, corn, light
sugars, brown
butter, without salt
vanilla extract
salt, table
pascha, organic bitter-sweet dark chocolate chips,","directions":"Coat an 8-by-8-inch baking dish with butter.
Cut a piece of parchment paperit should be a little less than 8 inches wide and long enough so that it rides over two sides of the dish when pressed into it.
Press the parchment paper flat into the baking dish, creasing the paper at the corners.
Coat the parchment-lined pan with more butter and place it on a wire rack.
Place the cream in a large, heavy-bottomed saucepan over medium-high heat and bring to a boil, about 3 minutes.
Stir in the sugar, corn syrup, and brown sugar and return to a boil, stirring constantly with a wooden spoon until the sugars have dissolved, about 3 minutes.
Reduce the heat to medium and keep the mixture at a gently rolling boil, stirring occasionally, until it reaches 255 degrees F on an instant-read thermometer, about 20 to 25 minutes.
(It will reach 225 degrees F very quickly but then very slowly rise toward 255 degrees F.)
Remove the pan from heat, add the butter, vanilla, and 2 1/2 teaspoons of the fleur de sel, and stir until the butter has melted and the mixture is combined.
Pour into the prepared dish and let cool until the surface of the caramel is set and the dish is only slightly warm, about 1 hour.
Place the dish in the freezer until the caramel is just firm, about 15 to 20 minutes (do not let it freeze for too long).
Run a knife along the edges of the caramel.
Using the exposed edges of parchment paper, pull the caramel slab from the pan, flip it over onto a work surface, and remove the parchment.
Sprinkle with the remaining 1 teaspoon fleur de sel and press gently so that the salt adheres to the caramel.
Cut into 3/4-inch squares.
Line a baking sheet with parchment paper.
Transfer all of the caramels to the baking sheet (making sure they dont touch) and place in the refrigerator to harden again.
Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off the heat.
Place 18 ounces of the chocolate in a dry, heatproof bowl.
Set the bowl over the saucepan and, using a rubber spatula, stir until the chocolate has completely melted and has reached 118 degrees F. (Make sure the chocolate does not come into contact with any water or exceed 120 degrees F.)
Remove the bowl from the saucepan.
Add the remaining 6 ounces chocolate and stir until all of the chocolate has melted and the temperature has cooled to 80 degrees F. (To speed this step up, you can place the bowl of chocolate over a bowl of ice waterbut only once all of the chocolate has melted.)
Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 88 degrees F; immediately remove from heat.
Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 87 degrees F and 89 degrees F. (The chocolate must remain in this temperature range while dipping the caramels or it will not set properly.)
Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.
To test if the chocolate is properly tempered, spread a thin layer on a piece of parchment paper and place it in the refrigerator for 3 minutes to set.
If the chocolate hardens smooth and without streaks, it is properly tempered.
(If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118 degrees F, then down to 80 degrees F, then up again to 88 degrees F.)
Line a second baking sheet with parchment paper.
Remove the caramels from the refrigerator.
Drop a caramel into the chocolate and, using a dinner fork, turn it to coat.
Lift it out of the chocolate and tap the fork several times on the edge of the bowl.
Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.
Place the coated caramel on the empty baking sheet.
Repeat with the remaining caramels, using the first baking sheet when the second sheet is full and making sure the caramels do not touch.
Let sit until the chocolate sets.
Store in an airtight container in the refrigerator for up to 2 weeks.","url":"https://recipe.bluelayer.org/recipe/14524/chocolate-dipped-salted-caramels-recipe"},{"id":"14522","title":"Chocolate Chip Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 220C.
Mix flour and baking powder in a bowl.
Add the butter in small pieces.
Knead into a crumbly dough using your hands.
Add sugar and chocolate.
Add the milk and stirr well.
Dough should be of a creamy consistency now.
On a floured surface roll out dough into a rectangle.
Cut into small squares (aprox.
6).
Place the scones onto a lined baking sheet and brush them with a bit of milk.
Bake for ca.
10 minutes or until golden brown on top.","url":"https://recipe.bluelayer.org/recipe/14522/chocolate-chip-scones"},{"id":"14520","title":"Aunt Bee's Apple Pie","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
apples, raw, with skin
sugars, granulated
orange juice, raw
honey
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"In a large bowl combine 1/2 cup butter and the cream cheese, and let come to room temperature.
Add 2 cups of flour and blend well.
Chill.
Roll out half of the dough and place in a 9 inch pie plate.
Reserve the remaining dough for the top crust.
In a saucepan combine the remaining ingredients and bring to a boil.
Pour the mixture into the crust.
Roll out the remaining crust and place over the filling.
Cut slits in the top crust to allow steam to escape.
Bake in a 350F (180C) oven for 45 minutes.","url":"https://recipe.bluelayer.org/recipe/14520/aunt-bees-apple-pie"},{"id":"14513","title":"Bourbon Cream Sauce Recipe","ingredients":"cream, whipped, cream topping, pressurized
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
alcoholic beverage, distilled, rum, 80 proof","directions":"In a mixing bowl,whip together cream,lowfat milk,pudding mix and bourbon.Chill till slightly thickened.Serve on or possibly beside slices of pie.Makes 1 1/2 c..
Note: Combine remaining 1/2 pudding mix with 1 c. of lowfat milk to make 2 servings of pudding.","url":"https://recipe.bluelayer.org/recipe/14513/bourbon-cream-sauce-recipe"},{"id":"14508","title":"Buckwheat Crackers With Sesame","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Preheat the oven to 350 degrees with the racks positioned inside in the middle and upper third.
Line two baking sheets with parchment paper.
Sift together the flours.
Mix together the flours, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade.
If using a mixing bowl, add the oil and cut in with a fork until the mixture is crumbly.
In a stand mixer, mix at medium speed; in a food processor, pulse until crumbly.
Add the water, and mix with your hands (or at medium speed in a mixer or food processor) until you can gather the dough into a ball.
Lightly dust your work surface, and roll out the dough, or roll out between pieces of parchment, plastic or wax paper.
Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
Bake 15 to 20 minutes until lightly browned, switching the sheet trays halfway through from front to back and top to middle.
Remove from the heat, and allow to cool on racks.","url":"https://recipe.bluelayer.org/recipe/14508/buckwheat-crackers-with-sesame"},{"id":"14498","title":"Flaky Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Mix flour and salt in a large bowl.
Use your finger to mix in butter until mixture resembles coarse crumbs.
Add water, a tablespoon at a time, stir until mixture forms a ball.
Wrap the dough in plastic and refrigerate for 4 hours or overnight.
Transfer dough onto a slightly floured working surface.
Roll dough out to fit a 9 inch pie plate.
Arrange crust in pie plate.
Press the dough evenly into the bottom and sides of the pie plate, refrigerate or freeze it until ready to use.","url":"https://recipe.bluelayer.org/recipe/14498/flaky-pastry"},{"id":"14482","title":"Emeril's Strawberry Crumb Pie","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
oats
butter, without salt
strawberries, raw
sugars, granulated
lemon juice, raw
cornstarch
orange juice, raw","directions":"In the bowl of a food processor combine butter and cream cheese and process until smooth.
Add flour and salt and process just until mixture comes together to form a ball.
Remove dough from the processor and shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
While the pie crust is chilling, prepare the crumb topping.
Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine.
Add the melted butter and stir until thoroughly incorporated.
Refrigerate until thoroughly chilled.
Preheat the oven to 350 degrees F.
Working on a lightly floured work surface, roll out dough out to a thickness of 1/8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom.
Return pie crust to the refrigerator for 20 minutes, then blind bake until lightly golden, about 18 minutes.
Remove and transfer to a wire rack to cool while you assemble the strawberry filling.
Increase the oven temperature to 375 degrees F.
In a mixing bowl combine the strawberries with the sugar, lemon juice, and cornstarch and toss to combine.
Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling.
Bake in the middle of the oven for 1 hour, or until filling is bubbly and crust and crumb topping are golden brown.
Transfer to a rack to cool to room temperature before serving.","url":"https://recipe.bluelayer.org/recipe/14482/emerils-strawberry-crumb-pie"},{"id":"14452","title":"betty crocker sugar cookie mix","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table","directions":"r>mix all together and store in a zip lock bag.
you can also put it in a mason jar and decorate the jar for gifting.
write the instructions on the bag or on a piece of paper attached to the mason jar.
write instructions: add 1 stick soften butter, 1 egg, 1/2 teaspoon vanilla extract.
mix and bake the cookies at 350F for 9 - 10 minutes.","url":"https://recipe.bluelayer.org/recipe/14452/betty-crocker-sugar-cookie-mix"},{"id":"14441","title":"Filled Shortbread Logs","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 325 degrees.
In a large bowl, mix butter, sugar, vanilla and flour until combined.
It will be crumbly but will stay together when formed into shapes.
Divide dough into 4 equal balls.
Form each ball into a log the length of the cookie sheet with a depression in the centre.
They should be long and skinny, about 1-1 1/2 inchs wide.
Bake 12-15 minutes.
When warm, fill with desired fillings (jam or chocolate).
Mix powdered sugar and milk together to create a runny icing.
You may need more milk to get a good consistency.
Using a spoon, drizzle icing over filled shortbread logs.
Cut on the diagonal into pieces once cooled.","url":"https://recipe.bluelayer.org/recipe/14441/filled-shortbread-logs"},{"id":"14437","title":"Chewy Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Stir together the flour and baking powder in a large mixing bowl.
Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.
Gradually add the milk to the flour, and work the mixture into a dough.
It will be sticky.
Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press).
The kneading will take care of the stickiness.
Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes.
(This dough will not rise, but it needs a rest.
).
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.
Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour.
Working one at a time, remove each piece of dough and pat it into a 5-inch circle.
With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick.
Transfer the tortilla to a hot, dry skillet or griddle.
It will begin to blister.
Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds.
Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil.
Repeat for the remaining tortillas.","url":"https://recipe.bluelayer.org/recipe/14437/chewy-flour-tortillas"},{"id":"14430","title":"Tuna Fish Pies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
lard
water, bottled, generic
salt, table","directions":"Cut in 6 inch squares and put in refrigerator till ready for use.","url":"https://recipe.bluelayer.org/recipe/14430/tuna-fish-pies-recipe"},{"id":"14419","title":"Fried Okra, Eggplant, and Shrimp with Oven Roasted Tomato Sauce","ingredients":"spices, paprika
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried","directions":"Preheat oven to 400 degrees F and preheat fryer filled with vegetable oil to 350 degrees F.
In a small roasting pan, combine the tomatoes, extra-virgin olive oil, garlic cloves, basil (or oregano) leaves, salt and pepper.
Roast until the tomatoes begin to caramelize, about 30 to 45 minutes, stirring occasionally.
Remove from the oven and allow to cool to room temperature.
Once cooled, add the roasted tomatoes to the carafe of a blender and blend until the desired consistency is reached.
If the sauce seems too thick, add a bit of water or chicken broth to achieve the desired consistency.
Use immediately or cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres.
If you prefer a less rustic sauce, puree completely in blender and strain.
*Note: if Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.
Add to a large bowl, the shrimp and 1 cup of hot sauce and toss to coat.
Let marinate for 30 minutes.
In a large bowl combine the flour, masa and Essence.
Add the shrimp in batches, turn to coat evenly and shake off any excess flour.
Cook until golden brown and cooked through, about 3 minutes.
In a large mixing bowl, whisk together the buttermilk, hot sauce and the eggs.
Add the okra, season with the salt and turn to coat evenly.
Let the mixture marinate for 30 minutes.
In another mixing bowl, combine flour, cornmeal and essence.
Dredge the pieces of okra in the seasoned flour.
Add the okra to the fryer and fry until golden brown, about 2 minutes and lay out on a paper towel-lined plate.
Season, if desired, with salt while it is still hot.
Preheat oil to about 360 to 375 degrees F.
Peel the eggplant and cut in half lengthwise.
Cut each half into 1/4-inch thick slices, lengthwise again.
Cut crosswise to form shapes resembling French fries.
Toss the slices with 1 teaspoon Essence and 1 teaspoon salt.
Season the flour with the remaining tablespoon of Essence.
In a shallow bowl, beat together the eggs and milk.
Lightly dredge the eggplant in the flour and then add to the egg mixture and then back into the flour.
Place the eggplant pieces into the fryer.
Fry until golden brown, about 2 minutes and lay out on a paper towel lined plate.
Season the eggplant, if desired, with salt while it is still hot.
Serve the Fried Okra, Fried shrimp and Fried Eggplant with the Roasted Tomato Sauce.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from \"New New Orleans Cooking\", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.","url":"https://recipe.bluelayer.org/recipe/14419/fried-okra-eggplant-and-shrimp-with-oven-roasted-tomato-sauce"},{"id":"14418","title":"Crockpot Peasant Bread","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl or in the bowl of a stand mixer fitted with dough hook attachment, whisk together water, yeast and salt until yeast is dissolved.
Add all of the flours and stir until just combined (do not knead).
Cover bowl with a towel and let it rise until dough rises and flattens, about 2 hours.
Punch down risen dough and divide into 2 equal pieces on a lightly floured surface.
Place one half in a lidded (not airtight) container and place in fridge to bake later.
Dust top of the remaining loaf lightly with flour, then pick it up with your hands and quickly shape it into a ball by stretching the surface of the dough as you turn it.
Place ball in the center of a parchment paper lined crockpot (mine is a 5.5-quart oval).
Turn heat to the highest setting, cover crockpot and let it bake until dough is browned and firm on the bottom and firm to the touch (not mushy or too soft) on the top, anywhere from 1-2 hours.
NOTE: Try your best to not lift the lid until youre pretty sure the bread is done or you risk the dome top collapsing, thereby resulting in a flatter loaf.
Remove bread from crockpot and place it on a baking sheet and under the broiler in your oven for a few minutes until top is golden brown.
Remove it from the oven and place it on a cooling rack to cool completely before slicing.
Recipe adapted from Artisan Bread in Five Minutes a Day.","url":"https://recipe.bluelayer.org/recipe/14418/crockpot-peasant-bread"},{"id":"14414","title":"Vegan Potatoes","ingredients":"potatoes, raw, skin
peppers, sweet, green, raw
spices, pepper, red or cayenne
mushrooms, white, raw
spices, garlic powder
oil, olive, salad or cooking
spices, pepper, black
spices, garlic powder","directions":"CLEAN EVERYTHING!
Dice your peppers.
I personally like them smaller, but use your own preferences.
If you have whole potatoes slice them as well.
Put your oil into a skillet, anything not cast iron, and put the heat on a medium flame.
Pour the potatoes into your skillet.
Use a plastic spatula to mix them.
Let some of the water burn off.
When it starts to sizzle, turn the flame down just a little.
First pour in the spices and pepper.
I used the above measurement, but you can put anything in really.
Spice to taste.
Pour the peppers and mushrooms inches Again, I used the above measurement, but you can put more or less inches.
Turn the heat back up to medium.
Now you have to watch it and continue stirring.
When all the water has evaporated pour in the garlic.
Cook until your preference is met.
If you like them not too crispy, wait until the edge of the potatoes are golden brown.
If you like them crispier then wait until theyre a darker brown.","url":"https://recipe.bluelayer.org/recipe/14414/vegan-potatoes"},{"id":"14407","title":"Fluffy Chewy Soft Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
butter, without salt
salt, table
leavening agents, yeast, baker's, active dry","directions":"Put all the ingredients in a bread machine, and turn on the \"bread dough course\"
When it's done, take out the dough, shape into balls, and punch down to let the air out.
Divide into 16 pieces.
(I use a knife for that.)
Line a baking sheet with parchment paper.
Reshape the dough and arrange them on the baking sheet so that they don't touch each other.
Cover with a tightly wrung out kitchen towel, and let it sit for 15 minutes.
Gently press down in the middle of each roll with the back of a knife to make a line.
Put in the oven for 30 minutes at 40C for the second rising.
Preheat the oven to 170C.
In the meantime, dust the tops evenly with cake flour using a tea strainer.
When the oven has heated up, turn down the temperature to 160C, and bake for 17 minutes to finish.","url":"https://recipe.bluelayer.org/recipe/14407/fluffy-chewy-soft-bread"},{"id":"14405","title":"Kashi Krispies Treats","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals ready-to-eat, granola, homemade
oats
rice, white, long-grain, regular, unenriched, cooked without salt
raisins, seeded
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oil, corn, peanut, and olive
seeds, sunflower seed kernels, dried
spartan, real semi-sweet chocolate baking chips,
butter, without salt
syrups, corn, light
vanilla extract
sugars, brown
spices, cinnamon, ground
spices, nutmeg, ground
candies, marshmallows","directions":"Mix first 9 ingredients in large bowl.
Heat in saucepan the last 7 ingredients and bring to slow boil.
Pour saucepan mixture and mix well.
Mash mixture into greased 13x9 pan.
Bake at 350F for 10 minutes.
Let cool and cut into squares.
Can be stored in ziploc bags.","url":"https://recipe.bluelayer.org/recipe/14405/kashi-krispies-treats"},{"id":"14403","title":"Sesame Seed Cookies","ingredients":"seeds, sesame seeds, whole, dried
honey
water, bottled, generic
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
butter, without salt
water, bottled, generic
nuts, pistachio nuts, raw","directions":"Scatter the sesame seeds on a baking sheet and toast in a 350-degree oven until a light golden brown.
Combine the honey with the (1 tbsp.)
water and use to moisten the sesame seeds.
Spread in a saucer.
Stir together the flour, baking powder, and sugar.
Cut in the butter, as if you were making pie crust dough.
Gradually add the (2/3 cup) water until the dough is smooth.
Form balls of dough the size of walnuts and dip one side of each ball into the sesame seed mixture to coat.
The bottom side may be very lightly touched to the pistachios.
Place on greased baking sheets, sesame side up.
Bake at 350 for 15-20 minutes, until golden brown.","url":"https://recipe.bluelayer.org/recipe/14403/sesame-seed-cookies"},{"id":"14399","title":"Pastry With No Trans Fat","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Whisk flour with salt in a large bowl.
Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
Stirring briskly with a fork, drizzle ice waterover flour mixture until pastry holds together, sprinkling dry spots with more water, if necessary, 1 tbsp at a time.
Divide pastry in half, pressing into discs.
On generously floured surface, roll 1 disc out to a scant 1/4 inch thickness.
Roll around rolling pin; unroll over 9 inch pie plate, gently pressing dough to fit.
Trim, leaving 3/4 inch overhang.
Roll out remaining pastry for top to a scant 1/4 inch thickness& transfer to a rimless baking sheet.
Refrigerate pie shell& pastry top until firm, about an hour.
Use for your favourite summer fruit pie.","url":"https://recipe.bluelayer.org/recipe/14399/pastry-with-no-trans-fat"},{"id":"14391","title":"Biscuit Dough Peach Cobbler Recipe","ingredients":"peaches, yellow, raw
lemon juice, raw
sugars, granulated","directions":"Heat oven to 400 degrees.
Have ready 2 inch deep 2 qt baking dish or possibly deep 10 inch pie plate.
To Peel Peaches: Immerse in boiling water 1 minute.
Remove with slot spoon.
Cold with running water cool, then slip off skins.
Slice peaches into wedges directly into dish.
Toss with lemon juice and sugar.
Cover with foil.
Bake 15 min till peaches are warm and juices bubbly.
Now make dough while peaches cook.
Mix flour, sugar, baking pwdr and soda in large bowl.
Cut in butter till mix resembles coarse crumbs.
Pour buttermilk over top.
Toss with fork till mix clumps together.
Drop heaping Tbsp.
on peaches.
Sprinkle sugar-nutmeg mix on top.
Bake 30 min till biscuits are golden.
Let stand to cold.","url":"https://recipe.bluelayer.org/recipe/14391/biscuit-dough-peach-cobbler-recipe"},{"id":"14376","title":"Autumn Trail Mix","ingredients":"nuts, walnuts, english
pretzels, soft, unsalted
sugars, brown
water, bottled, generic
spices, nutmeg, ground
peanut butter, smooth style, without salt","directions":"In a large bowl, combine the nuts and pretzels and set aside.
In a medium skillet, combine the brown sugar, water, and nutmeg, and cook until the sugar is dissolved.
Heat to boiling, reduce heat, and simmer about 5 minutes or until the mixture is thickened and syrupy.
Drizzle the mixture over the nut mixture and toss to coat.
Spread onto a baking sheet lined with foil and buttered.
Bake 15-20 minutes at 300 degrees.
Stir, spread onto another piece of foil and let cool.
Break into small clusters and stir in Ritz Bits.
Store in airtight container for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/14376/autumn-trail-mix"},{"id":"14373","title":"Pebetes Bread (Very Spongy)","ingredients":"water, bottled, generic
salt, table
sugars, granulated
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
corn, sweet, white, raw","directions":"MEASURE all ingredients into bread pan according to your manufactures directions.
SET machine for dough cycle, press start and let it work until the kneading process is complete.
Shut machine off and allow dough to rest for 15 minutes.
REMOVE dough to slightly floured surface and cut in 8 pieces.
MAKE cylindrical balls with the pieces and place side by side in a buttered oven tray.
Leave to rise for one hour.
PREPARE cornflour or cornstarch, dissolve the cornflour or cornstarch in cold water add boiling water and leave to cool.
BAKE 10 to 12 minutes at F428 C220.
REMOVE from the oven and paint with the previous prepared cornflour cornstarch mix.
LEAVE to cool on the rack and enjoy.","url":"https://recipe.bluelayer.org/recipe/14373/pebetes-bread-very-spongy"},{"id":"14368","title":"No Bake Peanut Butter Oatmeal Berry Bites","ingredients":"cherries, sweet, raw
oats
peanut butter, smooth style, without salt
honey
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spartan, real semi-sweet chocolate baking chips,","directions":"Start by coarsely chopping the berries.
Place berries and oats in a bowl.
Add peanut butter, honey and liquid coconut oil (here in Thailand it is liquid at room temperature but you might have to melt it).
Stir everything together.
You can use a spoon but by hand it is much easier.
Once everything is nicely combined chill mixture in the fridge for 1/2 hour or 10 minutes in the freezer box.
Shape chilled mixture into round bites of about 1 diameter and put them on a tray.
Recipe yields about 12 bites.
Place the oatmeal bites back in the fridge.
In the meantime chop or break the chocolate into small pieces (only if using a chocolate bar) and melt in the microwave or a water bath.
If you melt it in the microwave, do so in 30 second heat bursts stirring in between bursts.
Drizzle melted chocolate over chilled bites.
Here in Thailand I have to keep the bites in the fridge, but if you live in a cooler climate they might be just fine at room temperature.","url":"https://recipe.bluelayer.org/recipe/14368/no-bake-peanut-butter-oatmeal-berry-bites"},{"id":"14366","title":"Pork (or Lamb) with Lentils","ingredients":"spices, cumin seed
spices, coriander seed
spices, turmeric, ground
spices, pepper, red or cayenne
oil, olive, salad or cooking
onions, raw
spices, ginger, ground
tomatoes, red, ripe, raw, year round average
pork, fresh, loin, tenderloin, separable lean only, raw
lentils, raw
salt, table","directions":"Toss the cumin, coriander, turmeric, and cayenne together in a small bowl.
Add 2 tablespoons water.
Stir to mix.
Pour the oil into a large, wide pan and set over medium heat.
When hot, put in the onions.
Stir and saute about 3 minutes, until the onion pieces turn brown at the edges.
Add the ginger and cook and stir for half a minute.
Add the spice paste and stir for a minute.
Add the tomatoes.
Stir and cook them for 23 minutes.
Add the meat.
Stir and cook it for 23 minutes.
Pour in 1 cup water and bring to a boil.
Cover and cook on medium-high heat for 10 minutes, stirring from the bottom now and then.
When the sauce is greatly reduced, add the lentils, 3 1/2 cups water, and salt.
Stir and bring to a simmer.
Cover partially and cook for 40 minutes or until lentils are tender.
Check for salt, adding more if needed.","url":"https://recipe.bluelayer.org/recipe/14366/pork-or-lamb-with-lentils"},{"id":"14362","title":"Whole Wheat Pizza Dough","ingredients":"honey
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"In a large bowl, dissolve sugar in warm water.
Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1/2 cup of the all-purpose flour until dough starts to come together.
Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface.
Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust.
Form into a tight ball.
Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further.
Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust.
When the circle has reached the desired size, place on a well oiled pizza pan.
Top pizza with your favorite toppings.
Bake for 16 to 20 minutes in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.","url":"https://recipe.bluelayer.org/recipe/14362/whole-wheat-pizza-dough"},{"id":"14360","title":"Holiday Sausage","ingredients":"pork sausage, link/patty, unprepared
sugars, brown
salt, table
vinegar, distilled
cornstarch
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
peppers, sweet, green, raw
cherries, sweet, raw","directions":"Cut sausage links into quarters (1 1/2-inch pieces) and brown lightly in a skillet.
Mix brown sugar, salt and cornstarch in a chafing dish.
Stir in vinegar, pineapple juice and water.
Boil for five minutes.
Add remaining ingredients.
Serve hot from chafing dish.
Have guests spear chunks with toothpicks.","url":"https://recipe.bluelayer.org/recipe/14360/holiday-sausage"},{"id":"14357","title":"Guizhou Lianai Doufu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, corn, peanut, and olive
spices, coriander seed
spices, garlic powder
onions, spring or scallions (includes tops and bulb), raw
spices, ginger, ground
spices, chili powder
soy sauce made from soy (tamari)
sugars, granulated
salt, table
oil, sesame, salad or cooking
oil, corn, peanut, and olive
oil, corn, peanut, and olive
spices, garlic powder
spices, ginger, ground
soy sauce made from soy (tamari)
rice, white, long-grain, regular, unenriched, cooked without salt
soy sauce made from soy (tamari)
sugars, granulated
soup, chicken broth or bouillon, dry
water, bottled, generic
oil, sesame, salad or cooking","directions":"DRAIN THE TOFU AND CUT IT into 2-inch squares.
Set to drain further on paper towels.
Heat a wok or large saute pan until is is hot.
Add the oil and all the filling ingredients and stir-fry for 1 minute.
Put the cooked ingredients in a bowl and allow them to cool thoroughly.
Heat a wok or large saute pan until it is hot.
Add the 2 cups oil and, when it is hot, deep-fry the tofu on both sides until it is golden brown.
Remove the tofu squares from the wok, drain them well on paper towels, and allow them to cool thoroughly.
Drain and discard the oil.
Take each of the tofu squares and, with a knife, split it slightly open on one side so a pocket is formed.
Place a spoonful of cooked filling in each of the pockets.
Continue to fill the squares until you have used all the tofu.
Wipe the wok clean, reheat, and add 1 tablespoon oil.
Then add the garlic and ginger, and stir-fry for 30 seconds.
Then add the rest of the ingredients except the cornstarch mixture and sesame oil.
Bring the mixture to a boil, return the fried bean curd pieces and cook over medium heat for 3 minutes.
Now add the cornstarch mixture, stir gently to combine, and then add the sesame oil.
Give the mixture a final turn and serve at once.","url":"https://recipe.bluelayer.org/recipe/14357/guizhou-lianai-doufu"},{"id":"14352","title":"Chewy Chocolate Chip Cookies","ingredients":"butter, without salt
sugars, brown
honey
wheat flour, white, all-purpose, unenriched
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat the oven to 170C/160C fan/Gas 3.
Beat the butter, sugar and syrup together until soft and creamy.
Mix in the flour, vanilla extract and add the chocolate chips.
Divide the mixture into about 15 pieces and roll into balls using your hands.
Place well apart on greased baking sheets.
Do not flatten them.
Bake for about 10 mins until a pale golden colour (don't cook any longer or they'll go crispy!
).
Leave to cool on the tray for a few minutes and then remove from the tray and finish cooling on a wire rack.
Variations:.
Use any combination of raisins, chopped glace cherries, dates, dried apricots, nuts etc instead of chocolate chips if preferred.
For double chocolate cookies, replace 2 tbsp of the flour with 2 tbsp cocoa.
Use dairy-free marg and choc chips for vegan/dairy-free cookies.","url":"https://recipe.bluelayer.org/recipe/14352/chewy-chocolate-chip-cookies"},{"id":"14343","title":"Winning Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"To begin, preheat oven to 425 F.
In a mixing bowl, combine flour, baking powder, salt and sugar.
Cut the butter into pieces, and drop into the flour mixture.
With a pastry blender, fork or knives, cut the butter into the mixture until all of the butter pieces are smaller than a pea.
Stir in 3/4 cup of the milk, and add 2-3 tablespoons more as needed to just mix together the dough.
On a floured surface, pat out the dough into a smooth flat shape, about 3/4 inch thick.
With a biscuit cutter or glass, cut biscuits, placing them on a baking stone/baking sheet.
Form the dough scraps together and cut some more biscuits.
Take the final scraps and form them into a biscuit by hand.
This usually makes around 10 biscuits, depending on how you pat out the dough.
Bake for about 10-13 minutes, or until just golden on top.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14343/winning-biscuits"},{"id":"14342","title":"Marbled Chocolate Bars","ingredients":"butter, without salt
candies, semisweet chocolate
nuts, cashew nuts, raw
spartan, real semi-sweet chocolate baking chips,","directions":"Lightly butter a 10 by 12-inch baking sheet or casserole dish and set aside.
In the top of a double boiler, or in a metal bowl set over a pot of boiling water, melt the semisweet chocolate, stirring occasionally with a rubber spatula.
Add the nuts (or cherries) and stir well.
Pour the chocolate into the buttered dish, smoothing the top with a rubber spatula.
Melt the white chocolate in the top of a double-boiler, stirring occasionally.
Spoon melted white chocolate on top of melted semisweet chocolate, then run a knife back and forth to create a random marbled effect.
When chocolate is cooled and has hardened, cut or break into pieces of desired size.","url":"https://recipe.bluelayer.org/recipe/14342/marbled-chocolate-bars"},{"id":"14338","title":"Chili Parmesan Chicken","ingredients":"cheese, parmesan, hard
spices, chili powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Mix the parmesan cheese and the chili powder in a small bowl.
One at a time, evenly coat the chicken pieces by turning them in the mixture.
Place the chicken pieces on an ungreased baking sheet.
Bake at 350 degrees for 30 minutes, or until the chicken is cooked through.
Makes 4 servings.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/14338/chili-parmesan-chicken"},{"id":"14330","title":"Iz's Easy French Bread","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"All measurements are by weight.
If you don't have a scale, here are alternative measurements:
Bread flour - 3 cups
Salt - 2 1/2 teaspoons
Yeast - 1/4 oz package of Rapid Rise Yeast (If you use this type, you will NOT have to mix with warm water first.)
Water - 1 1/2 cups
Ok, now for the bread.
Put the flour in a bowl.
Add the salt and mix thoroughly.
Add yeast and mix thoroughly.
Add water and mix until incorporated.
(Your hands will work fine for this.)
Cover the bowl and let rise for for 20 minutes.
Fold the dough:
Scrape dough into floured surface.
Pick up top edge and stretch/pull/fold the dough down about 2/3 and pat down.
Pull the bottom edge up to the top of the fold and pat.
Pull one side over 2/3 and pat.
Pull other side to the edge of the fold and pat.
Place back in bowl and cover.
Allow to rise another 20 minutes.
Fold dough again.
Notice that the gluten is starting to develop nicely and the dough is smoothing out.
Allow to rise another 20 minutes.
Fold one last time.
Notice the gluten has developed further.
This is how we get away without a mixer or kneading the dough a lot.
(Actually, kneading/mixing french too much makes for poorer bread.)
Allow to rise for 2 hours.
This is a good time for that nap you've been wanting.
Divide the bread.
This will make 28 ounces of dough.
Which is about 10 rolls, 2 baguettes, 3 boules, or 1 sandwich loaf.
Today I will be making some rolls, a boule, and and will figure some other shape for the rest, maybe a peasant/batard sort of thing.
So that's three pieces of dough: 1/2, 2/3 of the other half, and the scrap.
Ball or boule the pieces of dough, place on a floured surface, cover and allow to rise for 40 minute.
Cut the rolls into 5 pieces, shape into balls, place on a cornmeal dusted cookie sheet.
(DO NOT use cornmeal mix, it has baking powder, flour, and salt added and will burn.
You can use rice flour if cornmeal is not available in your area.)
Ball up the boule now and place on a heavily cornmealed surface.
Shape the scrap too.
Cover and allow to rise until doubled.
This will depend on the temp in your kitchen, but will be around 1 hour for the boule, 40 minutes or so for the scrap, and 25 minutes for the rolls.
The temperature today here is 87F, so I won't be waiting that long.
Preheat oven to 450F.
Preheat a baker's stone or cookie sheet as well.
Just put it in and turn it on.
If you use a cookie sheet, you will need to watch for burning with the boule and scrap.
For those of you that didn't check out my profile, I live off grid.
For now, my oven consists of a Coleman camp stove with a Coleman camp oven.
I'm putting up pics so you can see that even with meager equipment, you can make good bread.
Slice the top of the rolls with a knife or razor blade and bake until brown, or an internal temp of 180F - 200F
Slice, or score, the tops of the boule and scrap, use a turner to transfer to the stone and bake until hollow sounding when thumped on the bottom, or 200F internal temp.
Cool on a wire rack.
If you can wait....","url":"https://recipe.bluelayer.org/recipe/14330/izs-easy-french-bread"},{"id":"14319","title":"Peach Jam","ingredients":"peaches, yellow, raw
lemon juice, raw
sugars, granulated
spices, nutmeg, ground","directions":"Prepare peaches by peeling, pitting, and cutting into quarters.
Chop in a food processor or cut into small pieces.
Put the peaches, lemon juice, sugar, and nutmeg in a saucepan over medium heat, stirring to dissolve all the sugar.
Boil rapidly and stir constantly until the jam is thick or has reached the jell point on a thermometer.
Remove from heat and let stand 5 minutes; skim off any foam.
Ladle into hot jars.
Clean the rims, seal, and process in hot water bath for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/14319/peach-jam"},{"id":"14304","title":"Homemade Valentine's Chocolates","ingredients":"spartan, real semi-sweet chocolate baking chips,
terra dolce, organic chipotle dried chile peppers,
salt, table
cream, fluid, heavy whipping
cocoa, dry powder, unsweetened","directions":"Place chocolate into a bowl; add chipotle pepper and salt.
Heat cream in a small saucepan over medium-low heat until it comes to a boil.
Pour cream over chocolate and let stand for 3 minutes.
Stir gently until chocolate mixture is completely smooth.
Pour chocolate mixture out onto a sheet of plastic wrap on a work surface.
Pick up one edge of the plastic and roll the chocolate into a rough log shape.
Continue to roll, wrapping chocolate in the plastic.
Refrigerate until chilled and firm, 30 minutes to 1 hour.
Place cocoa into a small bowl.
Unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise.
Roughly cut candy into 1/2-inch square 'stones'.
Place the chocolate pieces into the cocoa and toss gently to coat.","url":"https://recipe.bluelayer.org/recipe/14304/homemade-valentines-chocolates"},{"id":"14302","title":"Blueberry Orange Cobbler","ingredients":"butter, without salt
blueberries, raw
orange juice, raw
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
orange juice, raw","directions":"Heat oven to 425F; spray 10-inch deep dish pie plat with non-stick cooking spray.
In bowl, toss together blueberries, maple sugar, orange juice, and vanilla.
Let stand 15 minutes.
Pour into pie dish and bake 12 minutes.
In separate bowl, whisk together flour, baking powder, salt, and sugar.
Grate frozen butter over flour mixture and stir.
Add orange juice and loosely blend.
Do not overmix.
Spoon dollops batter over baked blueberries.
Sprinkle with sugar.
Bake 10-15 minutes until top is golden and fruit is bubbly.","url":"https://recipe.bluelayer.org/recipe/14302/blueberry-orange-cobbler"},{"id":"14287","title":"Quick Puff Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
cream, sour, cultured
butter, without salt
salt, table","directions":"Process all the ingredients in a food processor until the dough comes together.
Remove and knead a couple of times until smooth.
Roll out and fold in three like a business letter.
Repeat a couple of times and refrigerate for 20 minutes.
Roll the dough and fit into pie shells of different sorts or one large 12 inch one.
Blind bake for 10 minutes at 350F Let cool.","url":"https://recipe.bluelayer.org/recipe/14287/quick-puff-pastry"},{"id":"14275","title":"World's Largest Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
water, bottled, generic
salt, table
butter, without salt
apples, raw, with skin
spices, cinnamon, ground
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched
lemon juice, raw
sugars, brown
sugars, granulated","directions":"Roll crust in strips.
Pat together in an 18' round x 18 inch deep pan.
Bake in 19'round x 19 inch deep cinder block oven at 350F (180C) to 400 degrees until done.","url":"https://recipe.bluelayer.org/recipe/14275/worlds-largest-apple-pie"},{"id":"14252","title":"Keebler Cherry Crunch Pie","ingredients":"cookies, graham crackers, plain or honey, lowfat
cherries, sweet, raw
cornstarch
water, bottled, generic
sugars, granulated
sugars, brown
wheat flour, white, all-purpose, unenriched
oats
butter, without salt","directions":"Preheat oven to 375 degrees F.
Mix cornstarch and water to form paste.
In a bowl, mix paste and pie filling, then spoon into prepared crust.
Combine sugar, flour and oats in another bowl; mix in melted butter, then spoon this onto filling.
Bake on baking sheet for 40 minutes.
Cool for at least four hours before serving.
Refrigerate leftovers.","url":"https://recipe.bluelayer.org/recipe/14252/keebler-cherry-crunch-pie"},{"id":"14251","title":"Easy Peach Cobbler Recipe","ingredients":"sugars, brown
lemon juice, raw
cornstarch
vanilla extract
salt, table
peaches, yellow, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
butter, without salt
yogurt, greek, plain, nonfat","directions":"Heat the oven to 425 degrees F and arrange a rack in the middle.
Place the brown sugar, lemon juice, cornstarch, vanilla, and salt in a large bowl and whisk to combine.
Add the peaches and stir until evenly coated.
Transfer the mixture to an 8-by-8-inch glass or ceramic baking dish, arrange in an even layer, and scatter the butter pieces over the top.
Bake until the peaches are starting to soften and release their juices, about 15 to 20 minutes.
Meanwhile, make the topping.
Whisk together the flour, 3 tablespoons of the sugar, the baking powder, and baking soda in a large bowl to combine.
Add the butter and toss with your fingers until well coated in the flour mixture.
Using a pastry blender or 2 knives, cut the butter into the dry ingredients until reduced to pea-size pieces, about 2 to 3 minutes.
Add the buttermilk or yogurt and stir until a soft, crumbly dough forms.
Divide the dough into 9 equal portions.
Form each portion into a 2-inch-wide patty and place on a large plate.
Cover with plastic wrap and set aside.
When the peaches are ready, remove the baking dish from the oven, stir to coat the peaches in the juices, and arrange in an even layer again.
Place the dough patties in a single layer on top.
Sprinkle the remaining tablespoon of sugar evenly over the top of the cobbler.
Bake until the biscuits are golden brown and the filling is bubbling around the edges, about 15 minutes.
Transfer to a wire rack and let cool for at least 20 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/14251/easy-peach-cobbler-recipe"},{"id":"14224","title":"Chocolate Peanut Butter Krispie Bars","ingredients":"sugars, granulated
syrups, corn, light
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Heat sugar and syrup until boiling.
Remove from heat and add peanut butter to combine.
Stir in Rice Krispies and press mixture into a buttered 9x13 pan.
Melt chocolate chips with peanut butter.
Spread over cereal mixture and cut into bars when cool.","url":"https://recipe.bluelayer.org/recipe/14224/chocolate-peanut-butter-krispie-bars"},{"id":"14195","title":"Cheese Crackers - A","ingredients":"butter, without salt
cheese, cheddar
wheat flour, white, all-purpose, unenriched
salt, table
chives, raw","directions":"Preheat oven to 350 degrees F.
In medium bowl, combine butter and cheese.
Mix together until well blended.
Add flour, salt and chives to butter mixture and mix until blended.
Form dough into 1\" balls and place on ungreased cookie sheets.
Flatten balls using the bottom of a drinking glass.
Prick each cracker several times with a fork.
Bake crackers for 12-15 minutes until very lightly browned around the edges.
Remove to a wire rack and cool.
These reheat very well in a toaster oven, if you like your crackers hot!
Just place on a piece of foil in the oven and heat until they are sizzling.
TO FREEZE:.
Place on cookie sheet until frozen solid.
Then place in heavy duty ziplock freezer bags, label, and freeze for 3-4 months.
Thaw at room temperature, then reheat in toaster oven or oven until hot.","url":"https://recipe.bluelayer.org/recipe/14195/cheese-crackers-a"},{"id":"14187","title":"Raspberry-Lime Sherbet 'Watermelon'","ingredients":"sherbet, orange
spartan, real semi-sweet chocolate baking chips,
sherbet, orange","directions":"Line a serving bowl with plastic wrap.
Spoon lime sherbet into the bowl, smoothing it out to be 1/2 inch thick along the sides, making the watermelon rind.
Place bowl in the freezer for 15 minutes.
Meanwhile, stir the chocolate chips evenly into the raspberry sherbet.
Scoop the raspberry sherbet into the lime sherbet shell, smoothing off and leveling the top.
Return bowl to the freezer.
To serve, invert the bowl onto a serving plate.
Lift off bowl and remove plastic wrap.
Freeze again for 1 hour if the sherbet is too soft.
Slice pieces like a watermelon.","url":"https://recipe.bluelayer.org/recipe/14187/raspberry-lime-sherbet-watermelon"},{"id":"14178","title":"Praline Powder","ingredients":"sugars, granulated
nuts, almonds","directions":"Grease a small baking pan.
In a small heavy saucepan heat sugar over moderate heat, stirring, until melted.
Cook melted sugar, swirling pan occassionally, until deep golden.
Immediately stir in almonds and pour praline into prepared baking pan.
Cool praline until hardened completely and break into large pieces.
Praline may be made 1 day ahead and kept in an airtight container.
In a food processor grind praline to fine powder.
Praline powder may be made 2 days ahead and chilled in an airtight container.","url":"https://recipe.bluelayer.org/recipe/14178/praline-powder"},{"id":"14171","title":"Malted Brown Bread","ingredients":"beverages, ovaltine, classic malt powder
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic","directions":"Add the yeast to about a third (200ml) of the warm water.
Leave to froth up in a warm place.
Meanwhile, mix the flour and sea salt together.
If the flour has been stored in a cold place, warm slightly then pour the yeasty liquid into the flour, followed by the oil, and gradually add all the remaining water.
Knead well for about 10 minutes to a polished, silky soft dough.
Cover with a damp linen cloth and allow to stand for 20 minutes.
Meanwhile, preheat the oven to 220C /428F / Gas Mark 7.
Warm the 2 baking trays or 3 small flower pots (about 5 1/2\" diameter) then lightly oil.
Divide the dough into 2 (for trays) or 3 (for flower pots) equal pieces, knead out the air and place on the trays/in flower pots.
Recover with the damp linen cloth and leave to rise in a warm, draught-free place (about 80F is ideal) for about 3/4 hr until the dough has doubled in size.
Bake for 35 - 40 minutes.
Turn out the bread and tap the bottom.
If it sounds hollow - the bread is cooked.
If knocking the bread produces a dull thud - return it to the oven, turned upside down for a little longer.","url":"https://recipe.bluelayer.org/recipe/14171/malted-brown-bread"},{"id":"14170","title":"Macadamia Nut Crust","ingredients":"nuts, macadamia nuts, raw
delallo, italian seasoned breadcrumbs,
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"In a medium mixing bowl, combine the nuts, panko, sugar, flour and salt.
Add the melted butter and stir to combine.
Press the mixture into the bottom of a 9 or 10 cake, pie or springform pan as a crust for a cheesecake or cream pie.
Bake according to instructions for cheesecake or pie.
If baking for a precooked pie filling, preheat the oven to 375.
Place on the center rack of the oven and bake for 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/14170/macadamia-nut-crust"},{"id":"14161","title":"Pigeon Poop","ingredients":"peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
candies, marshmallows
spartan, real semi-sweet chocolate baking chips,","directions":"In a Large Bowl combine the cereals, pretzels, and marshmallows.
Melt White Chocolate on low medium heat.
When melted drizzle white chocolate over the mixture and combine thoroughly.
Spread mixture on wax paper or cookie sheet.
When cooled break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/14161/pigeon-poop"},{"id":"14158","title":"Easy Rye Bread","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
beverages, ovaltine, classic malt powder
water, bottled, generic
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
spices, caraway seed
oil, olive, salad or cooking","directions":"Weigh out ingredients for the starter in your mixing bowl and whisk together.
They should be the consistency of pancake batter.
Measure out the remaining bread flour into the mixing bowl with starter (on top of starter).
Make two wells in the dry bread flour, add the salt and caraway seeds in one, the yeast in the other.
Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-4 hours.
The yeast will become active during this time.
Measure out vegetable oil and reserve until ready for use.
After the preliminary ferment, add oil to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
Knead into a ball (1 minute) and place into a dough riser lightly coated with oil.
Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
Preheat oven with a pizza stone to 450F Be sure that the stone and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
Turn bread dough out onto a lightly floured countertop and divide into two pieces.
Form loaves and place them on a sheet of parchment paper that is roughly the same size as your pizza stone.
Cover** and let rise for 45-60 minutes.
After rising, slash the tops of the loaves using a serrated knife.
Place the rolls in the oven using a pizza peel.
*** At the same time, put a cup of ice on the cookie sheet to humidify your oven.
Bake at 450 F for 15 minutes.
Reduce heat to 400 F and continue baking for another 40 minutes.
If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
Cool on wire racks and enjoy!
*If you are not ready to form the loaves after the first rise, you can punch the dough down and let it rise again until doubled in size.
**I use a plastic storage container that is designed to store things under my bed.
It is the perfect size and keeps my dough safe from cats, dogs and other critters.
***An inverted cookie tray works in a pinch.
****If smaller loaves are desired, divide dough into four pieces and reduce baking time by 10 minutes.","url":"https://recipe.bluelayer.org/recipe/14158/easy-rye-bread"},{"id":"14150","title":"Kale and Potato Puree","ingredients":"pork, fresh, loin, country-style ribs, separable lean only, raw
potatoes, raw, skin
cream, fluid, heavy whipping","directions":"Cook kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes.
Drain kale, then immediately transfer to an ice bath to stop cooking.
When kale is cool, drain but do not squeeze.
While kale cooks, peel potatoes and cut into 1/2-inch pieces.
Simmer in cream with 1/2 teaspoon salt and 1/4 teaspoon pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
Puree potato mixture with kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids).
Transfer to a 4-to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through.
Season with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/14150/kale-and-potato-puree"},{"id":"14149","title":"Easy Butter Cookies I","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, granulated
butter, without salt","directions":"Preheat oven to 375 degrees F (190 degrees C).
Grease cookie sheets.
Mix together all ingredients until well-blended.
Roll 2-inch sized pieces of dough into balls and place on cookie sheet.
Flatten each with the back of a fork.
Bake 13 to 15 minutes until light brown.
Let cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/14149/easy-butter-cookies-i"},{"id":"14136","title":"Blue Cheese Dip - Thick and Tangy Gourmet Blue Cheese Dip","ingredients":"cheese, blue
fresh red onions,
oil, olive, salad or cooking
lemon juice, raw
vinegar, red wine
spices, garlic powder
mustard, prepared, yellow
spices, pepper, black
parsley, fresh","directions":"Crumble cheese in 9-inch pretty deep well soup plate or a crockware pie pan (A pretty pie pan will be just fine too!
).
In food processor, combine onion, olive oil, lemon juice, vinegar, garlic, mustard, and pepper--pulse to blend.
Pour over cheese and sprinkle with parsley.
Let stand, at room temperature, 2 hours.
Serve with toasted french bread slices and/or vegetables.","url":"https://recipe.bluelayer.org/recipe/14136/blue-cheese-dip-thick-and-tangy-gourmet-blue-cheese-dip"},{"id":"14127","title":"Crystallized Ginger (and Ginger Syrup)","ingredients":"spices, ginger, ground
water, bottled, generic
spices, ginger, ground","directions":"First, peel that ginger.
(I find the quickest and least wasteful way to peel ginger is with the side of a teaspoon.
Holding the teaspoon at a slight angle and with the back of the spoon facing you scrape down the ginger.
The skin comes off so much easier.)
Now chop it into small dice.
Cover your ginger with the 3 cups of water and simmer over medium heat, with the lid on, for 20 minutes in a LARGE saucepan*.
It will still feel quite firm at this stage.
Strain into a jug, catch all of the ginger pieces in your strainer and reserve all the liquid.
Put 2 1/2 cups of the reserved liquid and 2 1/2 cups sugar in the saucepan and add back in the ginger pieces.
Bring this mix up to a rolling boil and keep it there until your sugar thermometer reaches 106C or 225F.
(This stage is likely to take longer than you think.
I find that it quickly nearly reaches the temperature but takes a good ten minutes to actually hit 225F/106C.
Watch it though.
Once it reaches the correct temperature take it off the heat.
Strain the ginger straight away while it is still hot (reserving the syrupy liquid for your lattes and ice-cream) and toss the ginger pieces into more sugar until they are coated.
Let cool then keep in the fridge.
(My crystallized ginger is pink because I had less sugar in the house than I thought and ended up using my experimental batch of rose scented sugar).
(I also want to add just two things.
1) Please be careful when working with any hot liquid but especially hot sugar and 2) * Use a much bigger pan than you think you will use.
When the sugary water comes to a rolling boil it will at least triple in size.
A bigger pan will educe the risk of spills and burns.)","url":"https://recipe.bluelayer.org/recipe/14127/crystallized-ginger-and-ginger-syrup"},{"id":"14125","title":"Blueberry Cobbler With Cornmeal Biscuit","ingredients":"butter, without salt
sugars, granulated
cornstarch
salt, table
blueberries, raw
lemon juice, raw
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
cream, fluid, heavy whipping
sugars, granulated","directions":"Preheat oven to 375.
Butter a 2-quart baking dish.
To make filling--rub the sugar, cornstarch, and salt together in a large bowl.
Add the blueberries and toss to combine, then gently stir in the lemon juice.
Spoon the fruit mixture into the prepared pan, being sure to scrape the bowl well.
To make the biscuit--whisk the flour, cornmeal, sugar, baking powder, and salt together in a bowl.
Add the butter and toss until evenly coated.
Using your fingertips or a pastry blender, cut in the butter until the size of peas.
Pour in the cream and stir just until the mixture comes together.
Divide the dough into 8 pieces and pat each piece into a 3-inch biscuit.
Evenly distribute the biscuits atop the fruit filling, then sprinkle 1/2 teaspoon of the turbinado sugar on each biscuit.
Bake for about 45 minutes, or until the biscuits are golden and the filling is bubbling in the middle.
Serve warm.
Storage--this cobbler is best if eaten the day it is made.
Covered with a tea towel, any leftovers will keep at room temperature for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/14125/blueberry-cobbler-with-cornmeal-biscuit"},{"id":"14119","title":"Coconut Cream","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
milk, fluid, 1% fat, without added vitamin a and vitamin d
ice creams, vanilla
pineapple, raw, all varieties
pineapple, raw, all varieties
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Pour pineapple juice and coconut milk into blender/food processor.
Add ice cream and blend until smooth.
Add 1 cup pineapple chunks and blend till smooth.
Pour drink into 2 large glasses and add about 3 frozen pineapple pieces to each, then sprinkle with grated coconut.","url":"https://recipe.bluelayer.org/recipe/14119/coconut-cream"},{"id":"14117","title":"Pumpkin Pie Bites","ingredients":"pumpkin, raw
honey
peanut butter, smooth style, without salt
oats
seeds, chia seeds, dried
spices, cinnamon, ground
pumpkin, raw","directions":"In a large bowl, combine the pumpkin, honey and peanut butter.
Add the oats, chia seeds, cinnamon, and pumpkin pie spice.
Stir well.
Using a small spoon or scoop, roll into 16 balls.
Set them on a plate.
Refrigerate for 30 minutes to 1 hour, or until firm.
Enjoy!
Notes: Pumpkin Pie Bites will keep covered in the refrigerator for up to two weeks.","url":"https://recipe.bluelayer.org/recipe/14117/pumpkin-pie-bites"},{"id":"14115","title":"Kathy's Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
butter, without salt","directions":"Blend flour and sugar together completely.
Cut in softened butter until mixture resembles small peas.
Knead until smooth.
Pat mixture into an ungreased glass pan.
Cut into small serving pieces and prick with fork.
Bake at 325 degrees for 30 minutes or until golden brown.
Immediately upon removing from oven, cut through the original lines for serving pieces.
Cool on wire rack before removing fmor pan.","url":"https://recipe.bluelayer.org/recipe/14115/kathys-shortbread"},{"id":"14112","title":"Nappa Cabbage and Mustard Green Ohitashi","ingredients":"cabbage, raw
mustard, prepared, yellow
miso
salad dressing, mayonnaise, regular
soy sauce made from soy (tamari)
sugars, granulated
rice vinegar,
seeds, sesame seeds, whole, dried","directions":"Slice the nappa cabbage into 1cm thick pieces.
Cut mustard greens to about 4 cm in length.
Boil water in a pot with a pinch of salt.
Put in all the vegetables and boil for less than one minute.
Take out and drain for a while.
Mix the miso, mayonnaise, soy sauce, sugar, rice vinegar and sesame seeds to make the sauce.
When the vegetables have cooled, squeeze them to get rid of the excess water.
Put into a bowl, add the sauce and mix well.","url":"https://recipe.bluelayer.org/recipe/14112/nappa-cabbage-and-mustard-green-ohitashi"},{"id":"14107","title":"Grilled Summer Squash","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
margarine, regular, 80% fat, composite, stick, without salt
lemon juice, raw
spices, rosemary, dried
spices, rosemary, dried","directions":"Cut 4 yellow crookneck, zucchini, or pattypan squash, about 1 pound total, in half lengthwise.
Brush with a mixture of margarine, fresh lemon juice and rosemary.
Grill over medium-hot coals, 4 to 6 inches source of heat, for 15 to 20 minutes, turning every few minutes, until tender when pierced.","url":"https://recipe.bluelayer.org/recipe/14107/grilled-summer-squash"},{"id":"14100","title":"Easy Walnut and Chocolate Fudge","ingredients":"milk, canned, condensed, sweetened
nuts, walnuts, english
butter, salted
spartan, real semi-sweet chocolate baking chips,
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Toast the walnuts in the butter and keep them aside.
Mix the chocolates and condensed milk in a heavy bottomed pan and heat it.
Keep stirring to avoid scorching.
After stirring for about 2-3 minutes mix in the crushed walnuts and the essence.
Stir vigorously and when the batter is smooth and shiny pour it into a baking tray or any flat square tin to let it set.
If using dessicated coconut then sprinkle that now on top and press a little.
When the fudge cools down, but is still warm to touch, cut into pieces.
Serve when it is not warm anymore.","url":"https://recipe.bluelayer.org/recipe/14100/easy-walnut-and-chocolate-fudge"},{"id":"14081","title":"Classic Cream Caramels","ingredients":"oil, olive, salad or cooking
sugars, granulated
syrups, corn, light
butter, without salt
cream, fluid, heavy whipping
salt, table
vanilla extract","directions":"Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.
Set aside.
In a 4-quart heavy-bottomed saucepan over medium heat, combine the sugar and corn syrup, and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture without stirring until it registers 305F on the thermometer (about 15 minutes).
Remove the pan from the heat and stir in 1 tablespoon of the butter.
Return the pan to the heat and add the remaining tablespoon of butter, a little at a time, keeping the mixture boiling.
In a 1-quart saucepan over medium heat, bring the cream to a boil.
Slowly add the cream to the caramel mixture and continue cooking until the mixture registers 250F on the thermometer (about 10 minutes), stirring vigorously.
Remove the pan from the heat and let it stand for 5 minutes, then stir in the salt and vanilla.
Pour the caramel into the prepared flan ring and let it sit for 8 hours at room temperature.
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.
Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper rectangles, the caramels will keep for 2 weeks at room temperature.
Classic Nut Cream Caramels: Add 1 cup roughly chopped nuts to the caramel mixture when adding the salt and vanilla.","url":"https://recipe.bluelayer.org/recipe/14081/classic-cream-caramels"},{"id":"14080","title":"Mean Chef's Apple Crisp","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
nuts, walnuts, english
butter, without salt","directions":"Preheat oven to 350.
To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
Sprinkle the entire mixture over the apples.
Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute
for a large crisp and 1 hour for individual crisps.
Cool slightly before serving.
You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
Serve with heavy cream or a scoop of vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/14080/mean-chefs-apple-crisp"},{"id":"14073","title":"Brown Sugar Petticoats Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt
sugars, granulated","directions":"In a bowl, mix flour and brown sugar.
Cut butter into chunks and add in to bowl.
With a pastry blender, cut butter till mix is crumbly and no large particles remain.
Press dough with your hands to create a ball, then pat proportionately in an 8- or possibly 9-inch-wide cake or possibly cheesecake pan with removable rim.
With the tines of a fork, make impressions around edge of dough.
Then pierce surface of cookie all over.
Bake in a 300 degree oven till slightly darker golden, about 40 min.
While warm, remove pan rim and cut cookie into 12 to 16 wedges.
Sprinkle with granulated sugar.
Cold on a rack.
Serve, or possibly store airtight up to 1 week.
Freeze to store longer.
This recipe yields 12 to 16 cookies.
Comments: As a child, Anne Gripenstraw loved this buttery shortbread as cutout cookies she could decorate with her friends.
Now, as a busy mother to 10-month-old Henry, she bakes the dough as a single round, then quickly cuts the hot cookie into wedges - petticoats.
Yield: 12 to 16 cookies","url":"https://recipe.bluelayer.org/recipe/14073/brown-sugar-petticoats-recipe"},{"id":"14072","title":"Artisan Boule Bread","ingredients":"alcoholic beverage, beer, regular, all
water, bottled, generic
vinegar, distilled
leavening agents, yeast, baker's, active dry
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Mixing and Storing the Dough:.
Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
In large plastic storage container (with lid) mix together the flour, yeast and salt.
Add all the liquid at once and mix with a wooden spoon.
If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together.
Note: kneading isn't necessary.
When everything is uniformly moist without dry patches your mixing is complete.
This should take only a few minutes.
The dough will be wet and loose enough to conform to the shape of its container.
Cover with a lid (not airtight) that fits well on the container.
Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature.
Longer rising times, up to about 5 hours, will not harm the result.
You can use a portion of the dough anytime after this period.
Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature.
So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf!
Dough may be stored in the refrigerator for up to 10 days.
To bake Boule (Round Loaf):.
First, prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking (or use parchment paper).
With wet hands, pull up one end of the refrigerated dough.
Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
Hold the mass of dough in your hands; if it sticks, add a little flour until the dough no longer sticks to your hand.
Gently stretch the surface of the dough on all four sides, rotating the ball a quarter-turn as you go.
Most of the dusting flour will fall off.
The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking.
The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape.
Now it's decision time, which method to use for baking.
COVERED POT METHOD:.
Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 60 - 90 minutes.
About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 450 degrees.
Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
Carefully remove pot from oven and remove lid.
Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
Cover pot and place in oven.
Reduce oven temperature to 425 degrees and bake covered for 20 minutes.
Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 10 to 15 minutes longer.
Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
BAKING ON GRILL:.
First make a 'pillow' of aluminum foil and place in the bottom of the pot.
This prevent the bottom from burning.
To assure that the bottom does not burn, I also place the pot on a heat diffuser.
Preheat the grill and pan to 450 degrees .
.
.
from here follow the oven directions above.
BAKING ON STONE::.
Place the shaped ball on the prepared pizza peel (or parchment paper), cover and allow to rest 60 - 90 minutes.
Place a baking stone on the lowest rack of the oven.
Place an empty broiler tray (I use my cast-iron skillet) on an oven shelf, making sure it will not interfere with the rising bread as it bakes.
Preheat oven to 450 degrees 20 minutes before baking.
Spray top of dough with cold water (which allows a knife to slash through the dough without sticking).
Use a serrated bread knife to slash a 1/4-inch-deep cross or tic-tac-toe pattern onto the top.
Slide the loaf off the pizza peel onto the preheated baking stone using a quick, forward jerking motion.
If using parchment just lift off peel and place on stone.
Pour 1 cup hot water into the broiler tray and close oven door to trap steam.
Bake about 30-35 minutes, or until the crust is nicely browned and sounds hollow when tapped.
The loaf will crackle, or \"sing,\" when initially exposed to room-temperature air.
Allow to cool on a wire rack for best flavor, texture and easy slicing.
Store remaining dough in the refrigerator in your lidded container and use during the next 10 days.
Additional ideas on how to use this recipe:.
Pita Bread: Recipe #310219.
Lavash: Recipe #310451.
Flatbread: Recipe #TBA.","url":"https://recipe.bluelayer.org/recipe/14072/artisan-boule-bread"},{"id":"14069","title":"Apple Cider","ingredients":"apples, raw, with skin
water, bottled, generic
sugars, granulated
raisins, seeded","directions":"Cut apples into pieces, skins and cores.
Add sugar and raisins.
Cover with boiling water.
Allow to stand for 4 days.
Strain and bottle.
Tie corks down!","url":"https://recipe.bluelayer.org/recipe/14069/apple-cider"},{"id":"14064","title":"Chocolate Peanut Butter Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
oil, corn, peanut, and olive","directions":"Line a cookie sheet with foil or parchment paper and set aside.
In 1 sauce pan, melt 1 3/4 cups chocolate chips over low heat, stirring frequently until smooth.
At the same time, melt all of the peanut butter chips in a separate saucepan over low heat, stirring frequently until smooth.
Remove the chocolate mixture from heat and add remaining chocolate chips -- stir well.
Pour chocolate mixture into prepared pan.
Remove peanut butter mixture from heat and pour over chocolate mixture in pan.
Using a fork or toothpick, make swirls in the mixture.
Refrigerate pan for approximately 1 hour until hardened.
Remove from fridge and break into pieces.
Store in a tightly sealed container.","url":"https://recipe.bluelayer.org/recipe/14064/chocolate-peanut-butter-bark"},{"id":"14052","title":"Chocolate Toffee Crunch Candy","ingredients":"nuts, walnuts, english
sugars, brown
butter, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Sprinkle walnuts on bottom of a greased 9x9 inch pan.
Combine sugar and butter in a saucepan.
Bring to a boil and boil for 7 minutes, stirring constantly.
Spread over nuts.
Sprinkle chips on top of hot sugar mix and nuts.
Spread melted chips with a knife to cover the top.
Refrigerate to set.
Cut into pieces.
It will crack apart as well.","url":"https://recipe.bluelayer.org/recipe/14052/chocolate-toffee-crunch-candy"},{"id":"14037","title":"Perfect Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
butter, without salt
water, bottled, generic
vinegar, red wine
vanilla extract","directions":"Cubed the crisco and butter into small pieces.
In a large mixing bowl, with a hand mixer, beat the flour and salt together on lower speed for about 30 seconds.
Add the crisco and butter and beat on medium until the mixture becomes meally.
Stir together the water, vinegar, and vanilla (optional).
Pour in the water slowly until the dough comes together.
Pour dough out onto plastic wrap and wrap.
Refringerate for at least 30 minutes or up to over night.
Use as needed.","url":"https://recipe.bluelayer.org/recipe/14037/perfect-pie-crust"},{"id":"14022","title":"Gluten Free Pie Crust","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt
cocoa, dry powder, unsweetened
sugars, granulated","directions":"Stir crispy rice cereal, butter, cocoa powder, and sugar together in a bowl; press into bottom of a pie pan.","url":"https://recipe.bluelayer.org/recipe/14022/gluten-free-pie-crust"},{"id":"14006","title":"High Protein Krispie Treats","ingredients":"shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
peanut butter, smooth style, without salt
salt, table
nuts, almonds
beverages, protein powder whey based
candies, semisweet chocolate","directions":"In a sauce pan, melt the coconut oil over low heat.
Stir in the honey, peanut butter and salt, mixing well.
Remove from heat and stir in the almond flour until all lumps are gone.
Add textured whey protein and mix until nuggets are thoroughly coated.
Using a non-stick miniature cupcake pan (24 cupcakes), fill each cupcake mold to the top.
Press each one down firmly with the back of a spoon or spatula, so the mixture is firmly packed (Don't go over the top of the mold, otherwise you won't have enough for 24 bars.
).
Melt the chocolate chips in the microwave (careful not to burn them!)
and then drizzle over the tops of the bars.
Put cupcake pan in the fridge for several hours.
Once chilled, you can pop them out and put in a plastic bag for storage.
They keep their shape better if left in the fridge.","url":"https://recipe.bluelayer.org/recipe/14006/high-protein-krispie-treats"},{"id":"13997","title":"Cinnamon Sugar Spiced Pumpkin Seed Brittle","ingredients":"butter, without salt
pumpkin, raw
sugars, brown
honey
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
spices, cinnamon, ground","directions":"Prepare the cinnamon sugar by whisking together cinnamon and sugar.
Store in an airtight container.
In a heavy bottomed sauce pan, melt the butter.
Add the pumpkin pie spice, brown sugar and honey.
Stir to dissolve.
Bring to a boil and cook over medium high heat (do not stir) until a candy thermometer reaches 280 degrees.
It will look like a light amber color and take about 6 minutes.
Remove from heat and stir in the toasted pumpkin seeds.
Pour on a Silpat or parchment-lined baking sheet and spread out in an even layer.
Let cool just a couple minutes and then lightly dust with cinnamon sugar.
Cool completely and then break up into pieces.
Note: To make toasted pumpkin seeds, bake seeds on a cookie sheet at 300 degrees for 30-40 minutes or until toasted.","url":"https://recipe.bluelayer.org/recipe/13997/cinnamon-sugar-spiced-pumpkin-seed-brittle"},{"id":"13995","title":"Bagels (Breadmaker)","ingredients":"water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
honey
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry","directions":"Set for dough cycle.
Let the machine knead the dough once, and then let the dough rise for only 20 minutes in the machine.
Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine.
Divide the dough into the appropriate number of pieces.
Each piece should be rolled into a rope and made into a circle, pressing the ends together.
You may find it necessary to wet one end slightly to help seal the ends together.
Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes.
Meanwhile, bring to a slight boil in a \"nonaluminum pan\", (cast iron frying pan) about 2 inches of water.
Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side.
Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet.
Bake in a preheated 550 degree oven for 8 minutes.","url":"https://recipe.bluelayer.org/recipe/13995/bagels-breadmaker"},{"id":"13989","title":"Old Fashioned Molasses Candy","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
vinegar, cider
molasses
leavening agents, baking soda","directions":"Butter a jelly roll pan.set aside.
In a heavy pan, combine sugar,corn syrup and vinegar.
Cook over low heat till sugar is dissolved, stirring frequently, increase heat to medium.
cook until candy thermometer reads 245* stirring occasionally.
Add molasses and remaining butter (2 tbls) and cook, uncovered, until 260*, stirring occasionally --
Remove from heat and add baking soda, beat well.
Pour into prepared pan.let stand 5 minutes or cool enough to handle.
Butter fingers, pull until candy is firm but pliable.
Color will be light tan.
When candy is ready for cutting, pull into a 1/2\" rope.
cut in 1\" pieces and wrap in waxed paper or colored candy wrappers.","url":"https://recipe.bluelayer.org/recipe/13989/old-fashioned-molasses-candy"},{"id":"13980","title":"Whole Wheat Chocolate Chip Cookies","ingredients":"oats
wheat flour, white, all-purpose, unenriched
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking
syrup, maple, canadian
salt, table","directions":"Preheat oven to 375 degrees.
Put oats in a food processor fitted witha steel blade, then pulse until oatmeal is broken up into small pieces (not powder!).
Add the flour and process a bit.
Next, add the walnuts, oil, maple syrup and salt and run the food processor until well mixed.
Dump batter into a bowl.
Add the chocolate chips and mix through.
Drop the batter onto a large cookie sheet, a generous tablespoon per cookie.
Bake for about 12 minutes.
Remove cookies and cool on a plate.
Freeze leftovers.
Makes 12 cookies.","url":"https://recipe.bluelayer.org/recipe/13980/whole-wheat-chocolate-chip-cookies"},{"id":"13963","title":"Addie's Baklava","ingredients":"honey
sweetener, syrup, agave
syrup, maple, canadian
water, bottled, generic
lemon juice, raw
spices, cinnamon, ground
nuts, walnuts, english
nuts, almonds
spices, cinnamon, ground
phyllo dough
butter, without salt","directions":"Thaw filo pastry.
Combine all the syrup ingredients in a saucepan and bring to a light boil.
Simmer until cinnamon mixes with the syrup.
The cinnamon will not be fully absorbed.
Set aside and allow to cool.
Combine nuts and cinnamon in a large bowl.
Melt butter in separate bowl.
(If doing this in the microwave, be sure to cover with plastic wrap!
).
Using a basting/pastry brush, grease a 9x13 glass baking dish with melted butter.
Unfold filo pastry and cut in half so that sheets will fit in 9x13 pan.
Place all sheets in one pile.
Cover the sheets with a damp cloth while you work to prevent them from drying.
Place 2 sheets of filo in the pan and brush liberally with butter.
Repeat until you have 12 sheets of pastry in the pan.
Layer 1/3 of the nut mixture over the pastry.
Drizzle some butter over the nuts.
Cover with 2 sheets of filo and brush liberally with butter.
Repeat this step twice until there are 3 layers of nut mixture.
Continue to layer the pastry with two sheets of filo, brushing each layer liberally with butter.
Preheat oven to 350 degrees fahrenheit.
Score the top layer of the pastry with a sharp knife into the shape and size pieces you want to serve once the pastry is done.
Be sure to cut only the top layer of the pastry.
Pour any remaining butter over the top of the pastry.
Place in the oven and bake for 50-60 minutes or until top turns light brown.
Remove from oven and pour syrup evenly over the pastry.
The syrup will soak through all the layers.
Place pastry in the refrigerator and allow to cool for at least 1 hour.
After one hour, the pastry will still be warm.
If you have longer before you serve, you can cool at room temperature for several hours.
Cut through the scored pieces and serve!","url":"https://recipe.bluelayer.org/recipe/13963/addies-baklava"},{"id":"13956","title":"Fluffy Steamed Meat Buns, Handmade Dough Just use Cake Flour","ingredients":"wheat flour, white, cake, enriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Combine the flour, sugar, salt, yeast, baking powder, and skim milk in a bowl.
Mix them together, then add in enough of the warm water to bring the mixture together into a dough.
Once you can bring the dough together, add in the vegetable oil, and knead the dough until the surface becomes smooth and elastic.
Cover the dough with a damp tea towel, or spray with water and cover with plastic wrap before setting the dough to rise for about 30 minutes.
When the dough has roughly doubled in size, gently remove the dough and place it on your work surface.
Divide the dough into portions according to how many buns you want to make.
#Keep the dough moist with a spray bottle or damp tea towel during this process.
Don't let it dry out.
Form each piece of dough into a ball, and flatten it into a disc with a rolling pin.
Add the filling and wrap it up in the dough.
Here you want to make the center of the dough a bit thicker than the edges, otherwise the juices from the filling may leak through.
Set the finished buns on some parchment paper, and line them up in a steamer, leaving space between the buns so that they don't stick together.
Spray the buns so they do not dry out, and leave them to rise for about 15 minutes.
Once they have finished rising, steam the buns over boiling water for 15 minutes (high heat).
Once the buns are steamed, you are done!!
!
If you do not have a steamer basket, you can steam these buns in a pot.
Just be sure to place a tea towel between the top of the pot and the lid, and to leave the lid a tiny bit open.
This will keep the buns from getting too wet.","url":"https://recipe.bluelayer.org/recipe/13956/fluffy-steamed-meat-buns-handmade-dough-just-use-cake-flour"},{"id":"13955","title":"Cranberry Rice Krispies Bars","ingredients":"seeds, sesame seeds, whole, dried
seeds, sunflower seed kernels, dried
nuts, pecans
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
rice, white, long-grain, regular, unenriched, cooked without salt
cranberries, dried, sweetened
peanut butter, smooth style, without salt
butter, without salt
candies, marshmallows","directions":"Butter a 13 x 9-inch baking pan.
In a large skillet over medium heat stir sesame seeds, sunflower seeds, pecans and almonds until pale golden brown (about 2-3 minutes).
Add in coconut and stir until the sesame seeds and coconut are golden (about 2 minutes).
Stir in cereal and cranberries; remove from heat.
Meanwhile in a 5-6-quart pan combine the peanut butter with butter and mini marshmallows; stir over low heat until the marshmallows melt and the mixture is smooth (about 5 minutes) then add in the cereal/cranberry mixture and mix quickly using a wooden spoon to coat evenly.
Pour the mixture into prepared baking pan, using a spoon (the mixture will be hot!)
press firmly to make an even layer.
Cool at room temperature or refrigerate until the mixture is set.
Cut into 24 bars.
Store in an airtight container at room temperature for up to 4 days.","url":"https://recipe.bluelayer.org/recipe/13955/cranberry-rice-krispies-bars"},{"id":"13942","title":"Clarified Butter","ingredients":"butter, without salt","directions":"Place butter pieces in 4-cup glass measuring cup.
Microwave on high 2 minutes.
Remove from microwave and let stand 1 minute.
Spoon off foamy top layer.
Spoon clear (clarified) butter into small bowl.
Discard any milky liquid at bottom of measuring cup.","url":"https://recipe.bluelayer.org/recipe/13942/clarified-butter"},{"id":"13939","title":"Marielisa's Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
wheat flours, bread, unenriched","directions":"Use hot water from faucet.
Sprinkle yeast evenly into the water.
For best results, don't let the yeast clump up in one place.
Sprinkle salt evenly over the yeast.
Let water/yeast/salt stand after mixing for one minute.
Pour water/yeast/salt into bread machine.
Add all of the flour to the machine and start the machine in \"dough\" mode.
Add the Olive Oil while the dough is mixing continuously, i.e.
after the bread machine's initial mix/pause/mix phase.
When bread machine has ended.
Place dough on wooden board covered with flour and cut in two pieces, to make two pizzas.
Knead each piece into a round shape, for about 2 minutes.
Put a small amount (1 teaspoon or so) of Olive Oil in the bottom of a bowl/pan, prepare two bowls.
Place dough on top of the oil in the bowl/pan.
Roll the dough gently in the oil so it is coated.
Cover the bowl/pan with cling wrap and let stand/rise in a warm place for 1 hour.
If lacking a warm place for the dough to rise, warm oven to 175F (or lowest setting) and shut it off, then place dough in the oven.
Remove dough from bowl/pan and spread dough over pizza pans coated with Olive Oil.
Cover the dough with cling wrap again to keep it from drying out.
Place pans in oven and let rise for at least 15 minutes.
Dough is now ready for condiments and baking.","url":"https://recipe.bluelayer.org/recipe/13939/marielisas-pizza-dough"},{"id":"13938","title":"Flaky Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, salted
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Mix flour, salt and sugar.
Using a processor, a pastry blender or your fingertips, cut the salted butter into the dry ingredients until the mixture resembles cornmeal.
Add unsalted butter and shortening and cut them in until the lumps are the size of peas.
If you have been using a processor, transfer the mixture to a large bowl.
Sprinkle on the ice water a little at a time and toss with a fork until the mixture comes together in lumps and holds together when pressed.
If necessary, add more ice water, sparingly.
Avoid kneading the dough.
Gather the dough into two balls, wrap each tightly in plastic wrap and chill for at least four hours.","url":"https://recipe.bluelayer.org/recipe/13938/flaky-pie-crust"},{"id":"13937","title":"Salt Roasted Potatoes","ingredients":"oil, olive, salad or cooking
salt, table
potatoes, raw, skin","directions":"Preheat oven to 425.
Stir together oil and salt in a small shallow baking dish.
Add potatoes and rub with oil mixture to coat.
Bake in middle of oven until tender when pierced with a sharp paring knife, about 30 to 35 minutes.","url":"https://recipe.bluelayer.org/recipe/13937/salt-roasted-potatoes"},{"id":"13932","title":"The Best Granola","ingredients":"butter, without salt
nuts, almonds
nuts, cashew nuts, raw
seeds, sunflower seed kernels, dried
sugars, brown
honey
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
salt, table","directions":"Start by melting the coconut oil (or butter) in a large skillet on medium heat.
Once melted, add the almonds, cashews and sunflower seeds.
Stir to coat them in the coconut oil (or butter) and continue to stir and let toast for about 3 minutes or so.
Remove skillet from the heat and add the brown sugar and honey.
Stir while you add the honey as this can burn.
Toss everything so it is evenly coated.
In a large bowl, add the oats and coconut.
Pour in the nut mixture and stir so everything is evenly coated and incorporated.
Add the salt and stir again.
Pour mixture onto a large rimmed baking sheet, spreading it as evenly as you can get it and place pan in the oven.
Bake for 15 minutes.
After 15 minutes, remove pan from the oven and give the granola a quick toss to ensure the edges are not the only thing that get brown.
Back into the oven it goes for 10 more minutes.
After 10 minutes, remove pan from the oven, set it on a rack and let granola cool completely.
Once fully cooled, break it into as big or small pieces as you would like.
I prefer some larger and some smaller in mine for variety.
Serve with yogurt, in oatmeal, on ice cream, eat it plain, whatever floats your boat.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/13932/the-best-granola"},{"id":"13929","title":"Riesling Biscuits","ingredients":"nuts, almonds
grapes, red or green (european type, such as thompson seedless), raw
salt, table
spices, ginger, ground
oil, olive, salad or cooking
sweetener, syrup, agave","directions":"In a large bowl, combine dry ingredients.
In a smaller bowl, combine wet ingredients.
Stir wet ingredients into dry.
Roll out dough to 1/4-inch thickness between 2 pieces of parchment paper.
Using a butter knife or a pizza cutter, cut dough into 2 inch squares.
Transfer to a parchment lined cookie sheet.
Bake at 350 for 8-9 minutes, until just a tad browned on the edges.
Serve.","url":"https://recipe.bluelayer.org/recipe/13929/riesling-biscuits"},{"id":"13920","title":"Fruit Leather","ingredients":"apples, raw, with skin
salt, table
spices, cinnamon, ground","directions":"Cook the fruit in enough water to cover, until very soft.
Drain.
Mix in other ingredients.
Puree in food processor fitted with steel blade, or in blender.
Spread no more than 1/4 inch thick on a very well-greased cookie sheet with edges.
Leave in the oven set on the lowest temp (or just the pilot light in gas ovens) for at least 6 hours or overnight.
Cut into 3x4 inch pieces and roll up in pieces of wax paper.
Store in a sealed container in the refrigerator or freezer until needed.","url":"https://recipe.bluelayer.org/recipe/13920/fruit-leather"},{"id":"13910","title":"Parmesan Taters","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
salt, table
spices, pepper, black
potatoes, raw, skin
butter, without salt","directions":"Cut potatoes into wedges or slices, depending on size desired.
You may leave skins on or peel them.
Mix flour and Parmesan cheese, salt and pepper in a plastic bag.
Add potato pieces to bag and shake to cover all surfaces.
Melt butter in a 9 x 13 baking pan.
Place potatoes in baking pan.
Bake at 350* for 60 minutes.
Turn once at 30 minutes.","url":"https://recipe.bluelayer.org/recipe/13910/parmesan-taters"},{"id":"13878","title":"Good Eats Quick Homemade Cottage Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
salt, table
cream, fluid, heavy whipping","directions":"Pour the skim milk into a large saucepan and place over medium heat.
Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar.
Stir slowly for 1 to 2 minutes.
The curd will separate from the whey.
Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes.
Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.
Once cooled, squeeze as dry as possible and transfer to a mixing bowl.
Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
If ready to serve immediately, stir in the half-and-half or heavy cream.
If not, transfer to a sealable container and place in the refrigerator.
Add the half and half or heavy cream just prior to serving.","url":"https://recipe.bluelayer.org/recipe/13878/good-eats-quick-homemade-cottage-cheese"},{"id":"13873","title":"English Toffee with Dark Chocolate and Almond","ingredients":"butter, without salt
sugars, granulated
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Prepare a large baking sheet lined with parchment paper.
In a deep, heavy-bottomed pan, heat the butter, sugar and salt over medium heat.
Stir frequently until the butter is melted and the ingredients combine.
Slowly bring the mixture to a boil.
Let it simmer over medium heat.
Stir occasionally with a wooden spatula until the color of the mixture changes to amber, around 20 minutes.
Remove toffee from heat, carefully spread it evenly over the baking sheet with a spatula.
Sprinkle the chocolate chips over the hot toffee and allow to sit for a few minutes to soften.
Gently spread the chocolate to thinly coat the top of the toffee.
Sprinkle the almonds over the chocolate layer.
Use a sheet of clean parchment paper to gently pat the almonds into the chocolate.
Place the toffee into the refrigerator for at least 1 hour to harden.
Once chilled, carefully remove the toffee from the pan by lifting the hangs of the parchment paper, and break into pieces.","url":"https://recipe.bluelayer.org/recipe/13873/english-toffee-with-dark-chocolate-and-almond"},{"id":"13872","title":"Chunky Sweet Potato Sesame Bread","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
salt, table
butter, without salt
seeds, sesame seeds, whole, dried
sweet potato, raw, unprepared
sugars, granulated
water, bottled, generic
butter, without salt","directions":"Cut the sweet potato into pieces, leaving the skin on, and soak in water for 30 minutes.
Place into a pot and fill with just enough water to cover the potatoes.
Heat on medium.
After the water boils, boil for 1 minute and then drain in a colander.
Add sugar and water to the pot and heat on medium.
Once the sugar dissolves, add the sweet potatoes.
When the liquid evaporates, add the butter and melt in the residual heat.
Place the [A] ingredients into a bowl and stir with a wooden spatula.
When it becomes a thick yam-like texture, add in the [B] ingredients.
Place on the counter and knead.
When it has been kneaded 80%, add the black sesame seeds.
Gather the dough together, wrap with plastic wrap and let rise for about 25 minutes.
When it has risen to double in size, separate into 8 pieces and cover with a damp cloth.
Let sit for 10 minutes.
Place the seam on the bottom and spread out the dough with a rolling pin.
Wrap the dough around the sweet potato glace.
Place the seam end on the bottom and place on a paper lined baking tray.
Cover with plastic wrap and a damp cloth and let rise a second time.
When they have doubled in size, use scissors to cut the tops deep enough to see the potatoes.
Bake for 12 minutes at 180C.
Once they have finished baking, place the leftover glace into the cut sections.","url":"https://recipe.bluelayer.org/recipe/13872/chunky-sweet-potato-sesame-bread"},{"id":"13862","title":"Easy Peanut Brittle","ingredients":"sugars, granulated
butter, without salt
water, bottled, generic
water, bottled, generic
syrups, corn, light
leavening agents, baking soda
salt, table
oil, corn, peanut, and olive","directions":"Spray (nonstick spray) or butter a 12x16x1/2-inch pan lightly.
Combine the sugar, butter, water, and corn syrup in a large saucepan and stir until all the sugar is wet.
Cook over high heat, stirring, until the mixture turns medium golden (300F).
Immediately remove from the heat and carefully whisk in the baking soda followed by the salt (take care; the mixture will rise in the pan and bubble).
Fold in the peanuts.
Quickly pour the mixture onto the prepared sheet pan and spread it out using the back of the spoon before it starts to harden.
(It may not cover the whole pan).
Once the brittle is completely cool, break it into bite-size pieces with the back of a knife or other blunt instrument.","url":"https://recipe.bluelayer.org/recipe/13862/easy-peanut-brittle"},{"id":"13859","title":"Dark Chocolate Guinness Rice Krispie Treats","ingredients":"alcoholic beverage, beer, regular, all
cocoa, dry powder, unsweetened
butter, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
alcoholic beverage, beer, regular, all
cocoa, dry powder, unsweetened
sugars, powdered
cocoa, dry powder, unsweetened
shortening, vegetable, household, composite
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, white chocolate","directions":"For the bars: Place beer in a small saucepan and bring to a boil over medium heat.
Boil for 15 minutes, until beer is reduced to a little less than 1/4 cup of liquid.
Remove from heat and add the Ghirardelli baking chips.
Stir until all the chocolate is melted.
Then put it aside to cool off a little and thicken.
In a large saucepan or pot, melt butter and marshmallows over low heat.
Stir until completely melted.
Remove from heat and add the beer/chocolate mix.
Stir until completely mixed.
Then add the Cocoa Krispies cereal and the Hersheys chocolate chips.
Mix until all is well incorporated.
Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly using a piece of waxed paper.
Place in the fridge to cool and set.
For the frosting: Place beer in a small saucepan and bring to a boil over medium heat.
Boil for 15 minutes, until beer is reduced to a little less than 1/4 cup of liquid.
Remove from heat and add the Ghirardelli baking chips.
Stir until all the chocolate is melted.
Then put it aside to cool off a little and thicken.
In the bowl of a stand mixer, place the powdered sugar and cocoa powder.
Mix on low until well blended.
Then add the shortening, vanilla, and beer/chocolate mixture.
Mix on medium speed until frosting starts to come together.
Add milk 1 tablespoon at a time until frosting becomes light and fluffy.
Spread the frosting evenly over the chilled Rice Krispie treats with a spatula and add sprinkles if desired.
You can keep the treats refrigerated if you are not eating them right away.
However, they can be left out at room temperature.","url":"https://recipe.bluelayer.org/recipe/13859/dark-chocolate-guinness-rice-krispie-treats"},{"id":"13838","title":"Best Ever Mashed Potatoes","ingredients":"potatoes, raw, skin
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured","directions":"In a large stockpot, boil potatoes with salt until tender--about 15 minutes.
Drain water and add remaining ingredients.
Mash until smooth (I like to leave at least a few lumps, call me weird).
Serve with gravy or butter.
Note: You can easily turn this recipe into garlic mashed potatoes by adding 3 cloves roasted garlic when you mash.
For another tasty variation, try adding shredded cheddar and cooked broccoli pieces.","url":"https://recipe.bluelayer.org/recipe/13838/best-ever-mashed-potatoes"},{"id":"13834","title":"Single Flaky Pie Crust","ingredients":"lard
butter, without salt
shortening, vegetable, household, composite
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic","directions":"Using a food processor, a bowl with a pastry blender, or your fingers, cut the lard, butter, and vegetable shortening into the flour and salt.
Whatever method you choose, be careful not to overwork the dough, which would reduce flakiness.
Add the water a few tablespoons at a time, until the dough just holds together.
Divide the dough into two mounds, wrap them in plastic, and refrigerate them at least 30 minutes (or wrap one mound for the freezer, if you dont plan to use it in the next couple of days).
If the pie crust is to be baked, preheat the oven to 400F.
On a floured board or pastry cloth, roll out the dough in a circle a couple of inches larger than the pie pan.
To avoid stretching the dough excessively, roll it from the center outwards, lifting the rolling pin after each stroke rather than rolling back over the dough in the opposite direction.
Loosen the dough, drape it around the rolling pin, and center the crust over the pan, dropping it gently into place.
If youre making a one-crust pie, crimp the edges decoratively.
If your pie is to have two crusts, roll out the second mound of dough, too.
For a single prebaked crust, prick the dough in several spots.
Cover the pie shell with foil, and weight the foil with dried beans or pie weights.
Bake the crust for 10 minutes, and then lower the temperature to 350F and bake for an additional 15 minutes, or follow the directions in your pie recipe.","url":"https://recipe.bluelayer.org/recipe/13834/single-flaky-pie-crust"},{"id":"13814","title":"Honey Caramels","ingredients":"honey
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Cook honey, sugar and salt rapidly to hard-ball state - 250 degrees F. Stir occasionally.
Add evaporated milk and butter.
Cook rapidly to hardball stage again, stirring constantly so mixture doesn't scorch.
This may take 10 to 15 minutes.
Pour into well buttered 9x13 inch pan and cool completely.
Once cooled, loosen caramel in pan and place on cutting board.
Cut into 1-inch or smaller strips with a very sharp butchers knife.
Cut strips into 1-inch squares and place in foil candy cups or wrap in squares of waxed paper.
Store in an airtight container.
Makes about 100 pieces of caramel.","url":"https://recipe.bluelayer.org/recipe/13814/honey-caramels"},{"id":"13810","title":"Pumpkin Spice Oatmeal","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
sugars, brown
sugars, granulated
spices, cinnamon, ground
pumpkin, raw
salt, table
pumpkin, raw","directions":"Bring milk to boil in a small pot over medium-high.
Stir oats, brown sugar, white sugar, cinnamon, pumpkin pie spice, and salt into the boiling milk.
Place a cover on the pot, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes.
Stir pumpkin puree into oat mixture until smooth; cook and stir continually another 2 minutes.
Remove from heat; let oatmeal set 2 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/13810/pumpkin-spice-oatmeal"},{"id":"13771","title":"Walnut Pie Crust","ingredients":"nuts, walnuts, english
butter, without salt
sugars, granulated","directions":"In a medium mixing bowl, combine all ingredients.
Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown.
Cool.","url":"https://recipe.bluelayer.org/recipe/13771/walnut-pie-crust"},{"id":"13759","title":"Perfect Parmesan Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix 4 cups flour, Parmesan, yeast and salt in large bowl.
Add water and oil; stir until mixture forms soft dough.
Knead on lightly floured surface 5 min.
or until smooth and elastic, gradually adding remaining flour.
Cut dough into 4 pieces.
(Each piece is enough for a 12-inch pizza.)
Spray each piece with cooking spray.
If using immediately, cover desired number of dough pieces loosely with plastic wrap; let stand 15 min.
Place each remaining dough piece in separate resealable freezer-weight plastic bag that has been sprayed with cooking spray.
Seal bags; refrigerate up to 2 days or freeze up to 3 months.","url":"https://recipe.bluelayer.org/recipe/13759/perfect-parmesan-pizza-dough"},{"id":"13755","title":"Caramels","ingredients":"sugars, granulated
syrups, corn, light
salt, table
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
vanilla extract","directions":"Lightly oil bottom and sides of large, heavy saucepan.
In pan, combine sugar, corn syrup, salt and 1 cup of the heavy cream.
Bring mixture to a boil over medium heat stirring constantly.
As soon as it reaches boiling point, slowly stir in remaining 1 cup cream.
Continue to cook, stirring steadily until mixture reaches 232F.
At this point, add the evaporated milk slowly enough that you don't stop the mixture from boiling.
Add chocolate and continue to cook and stir.
until temperature reaches 242F.
Remove from heat and stir in vanilla (you can also stir in some chopped pecans or other nuts if you like).
Pour into ungreased (yes I said ungreased) 8-inch square pan.
Do not scrape bottom of pan--I usually end up having a bit at the bottom that I don't want mixed in with the rest.
Cool to room temperature and then stick the pan in the freezer for several hours.
After it has hardened up enough, you should be able to turn the pan over a piece of plastic wrap, whack the bottom and have the solid piece of caramel come out.
If it doesn't, it needs to get a bit harder in the freezer.
Let caramel come back to room temperature.
Peel off plastic wrap and cut into 1-inch pieces.
Wrap pieces in small squares of waxed paper.","url":"https://recipe.bluelayer.org/recipe/13755/caramels"},{"id":"13751","title":"Prebaked Pizza Crust","ingredients":"wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking","directions":"Combine the flour, salt and yeast in a large bowl.
Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms.
Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead).
Transfer to a lightly oiled large bowl.
Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour.
Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each.
Place one piece of dough on each baking sheet.
Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
Remove the plastic wrap and transfer the baking sheet to the hot pizza stone.
Bake until the crust starts browning, about 10 minutes.
Remove from the oven and carefully loosen the crust from the pan using a spatula.
Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.
Photograph by David Malosh","url":"https://recipe.bluelayer.org/recipe/13751/prebaked-pizza-crust"},{"id":"13747","title":"Hot Dog/Hamburger Buns/Rolls/Cinnamon Buns Dough Cycle A.b.m.","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
wheat flours, bread, unenriched","directions":"Place all ingredients in order recommended by your bread machine manufacturer.
Select dough cycle and start machine.
I preheat my oven to 100F and turn off.
When dough cycle is complete remove from machine and proceed.
I roll into a long log and cut into 12 pieces for hot dog buns or 9 pieces for large hamburger buns.
How big you want them is up to you.
For Hot Dog Buns, I roll out till they look like long skinny wieners,.
Hamburger Buns, I flatten with my palm till about the thickness of a pancake.
They rise beautifully and look as nicely shaped as store bought ones.
Put on parchment-lined baking sheet so sides are almost touching.
You can brush with melted butter if you wish but I never bother.
Cover with cloth and put in the warm oven for 45-60 minutes to rise.
When doubled remove from oven.
I bake mine on the top shelf in my oven.
Turn oven to 400F and when you put the buns in the oven, reduce temperature immediately to 375 and bake hot dog buns 15 minutes and hamburger buns 17 minutes.
CINNAMON BUNS.
Use 1/3 cup sugar in recipe.
Made 10 large buns.
Roll out to about 12 x 15\" and spread with butter or margarine.
Sprinkle cinnamon-sugar mixture over all and roll up tightly.
Cut into as many buns as you want.
I make 10.
Set oven to 400 and turn down to 375 when you put buns inches Bake 20 minutes.","url":"https://recipe.bluelayer.org/recipe/13747/hot-dog-hamburger-buns-rolls-cinnamon-buns-dough-cycle-a-b-m"},{"id":"13746","title":"Garlic Zing Roasted Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
spices, garlic powder
salt, table","directions":"Use fresh asparagus with thin stalks - I have found the older and thicker the stalk, the stringer the end result will be.
It does not affect taste for me, but texture is a big part of my meal as well.
In a sheet pan lay out asparagus.
(I usually add ingredients right on food).
Drizzle veggies with oil (toss around).
Sprinkle garlic powder over veggies (toss again to coat).
Place in preheated HOT oven (400 degrees).
Cook for 7- 10 minutes.
Garlic powder will burn, so keep an eye on your asparagus.
I usually start to check when I can hear frying.
I will also take them out after 3 minutes and flip - I like them toasty.
Pierce thickest stalk to check for tenderness.
salt to taste.
Serve hot for best result - but will be ok if warm.
I like to pair them with beef dishes because gravy sets this dish off perfectly.","url":"https://recipe.bluelayer.org/recipe/13746/garlic-zing-roasted-asparagus"},{"id":"13723","title":"Chicken Potpie with Biscuits","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
peas, green, frozen, unprepared
mushrooms, white, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
shortening, vegetable, household, composite
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, paprika","directions":"Put chicken, peas and mushroom in a 9 or 10 inch deep-dish pie plate.
Stir to mix.
Mix flour, baking powder, salt and pepper in a medium bowl.
Cut in shortening.
Add milk and toss with a fork until just blended.
Drop 8 heaping tablespoonfuls on chicken mixture, sprinkle with paprika.
Can freeze at this point or bake 350F (180C).
til thick and bubbly.","url":"https://recipe.bluelayer.org/recipe/13723/chicken-potpie-with-biscuits"},{"id":"13722","title":"Plum Granita","ingredients":"plums, raw
water, bottled, generic
sugars, granulated","directions":"Slice the plums in half and remove the pits.
Cut each plum into 8 pieces and put them in a medium, nonreactive saucepan with the water.
Cover and cook over medium heat, stirring occasionally, for 8 minutes, or until tender.
Remove from the heat and stir in the sugar until dissolved.
Let cool to room temperature.
Once the mixture is cool, puree it in a blender or food processor until smooth.
Freeze according to the instructions for freezing granita on page 145.","url":"https://recipe.bluelayer.org/recipe/13722/plum-granita"},{"id":"13715","title":"Almond Paste","ingredients":"nuts, almonds
sugars, powdered
egg, white, raw, fresh","directions":"In a food processor, grind the almonds into a fine powder, approximately 2 minutes.
Add the confectioners sugar and blend well.
Transfer the mixture to a large bowl and with a wooden spoon blend in the egg whites until smooth.
On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14\" long x 1\" round log.
Wrap in parchment paper and refrigerate for 1 hour.
When rested, cut the log in two.
On a smooth clean surface, roll out each piece to double its length, approximately 20 inches.
Flatten each roll with your fingertips.
Using a knife or a metal spatula, score the tops of the logs with crisscross marks.
Coil each log and place on a serving plate.
Refrigerate until ready to serve.
You can store in a closed container in the refrigerator for one week.","url":"https://recipe.bluelayer.org/recipe/13715/almond-paste"},{"id":"13706","title":"Million-Dollar Fudge a Favorite Recipe of First Lady Mamie Eisen","ingredients":"sugars, granulated
salt, table
butter, salted
milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, semisweet chocolate
spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
nuts, walnuts, english","directions":"Line a 12 1/2- by 17 1/2-inch baking sheet with waxed or parchment paper.
Combine the sugar, salt, butter and evaporated milk in a medium saucepan over medium-high heat.
Bring to a boil, stirring to form a smooth syrup, then remove from the heat.
Combine the semisweet chocolate, German sweet chocolate, marshmallow cream and nuts in a large heatproof bowl.
Pour the just-boiled syrup over the ingredients in the bowl.
Stir until the chocolate has melted and the ingredients are well incorporated.
Pour into the pans, spreading the mixture evenly into the corners.
Let stand for a few hours before cutting into pieces.
Store in an airtight container at room temperature.
My Note: IT IS SWEET!
The kids like it a lot, but too sweet for me.","url":"https://recipe.bluelayer.org/recipe/13706/million-dollar-fudge-a-favorite-recipe-of-first-lady-mamie-eisen"},{"id":"13694","title":"Marinated Kale Salad With Infused Balsamic Golden Raisins &","ingredients":"kale, raw
kale, raw
oil, olive, salad or cooking
lemon juice, raw
honey
salt, table
spices, pepper, black
raisins, seeded
vinegar, balsamic
nuts, walnuts, english","directions":"First, take the golden raisins and pour them into a tupperware container with the pear infused balsamic vinegar and let them soak overnight.
Make sure the vinegar covers the raisins completely.
Next, chop up the kale to small almost shredded like pieces.
Sprinkle a little sea salt onto your hands and lightly massage the kale to start the wilting process.
This will soften up the leaves a little bit.
Next in another bowl wisk the maranade of grapeseed oil, lemon juice, honey, salt and pepper.
Pour over the chopped kale greens.
Cover and refrigerate overnight.
The next day, drain the remainder of the balsamic vinegar from golden raisins then and add them to the kale salad.
Chop the walnuts and add them to the salad.
Mix ingredients together serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/13694/marinated-kale-salad-with-infused-balsamic-golden-raisins"},{"id":"13683","title":"Czech Pastry Call Kolacky","ingredients":"butter, without salt
cheese, parmesan, hard
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched
jams and preserves, apricot","directions":"Let butter and cream cheese soften in a bowl.
When very soft mix together.
Add salt and sugar.
Add flour last and mix by hand.
To get dough to the consistency of pie dough.
Put the dough in wax paper in the refrigerator overnight.
If you want to bake it today leave the dough in the refrigerator at least for 3 hours.
Then take it out and divide it into 3 parts.
Take 1 part of the dough and put it on a floured table.
Flatten the dough to a 1/8 of inch thick.
Then take a small juice glass and cut round circle in the dough.
(Put some flour on the rim of the glass if the dough starts to stick).
Take your thumb and make a dent in the middle of the dough.
Fill it with apricot or any jam.
Bake at 350 for about 15-20 minutes or until lightly brown.","url":"https://recipe.bluelayer.org/recipe/13683/czech-pastry-call-kolacky"},{"id":"13673","title":"Honey Glazed \"dump\" Chicken","ingredients":"butter, without salt
soy sauce made from soy (tamari)
honey
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"For immediate cooking: Pre-heat oven to 350F Place all ingredients into a large baking dish, turn chicken to coat.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag.
Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
For the oven: Preheat the oven to 350F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
On the grill: cook over medium heat until juices run clear.
Be sure to watch carefullly or these will burn!","url":"https://recipe.bluelayer.org/recipe/13673/honey-glazed-dump-chicken"},{"id":"13672","title":"Chocolate Intemperance","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
cornstarch
salt, table
water, bottled, generic
vanilla extract
milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,","directions":"In a medium saucepan, whisk together the cocoa, sugar, cornstarch, and salt.
Slowly whisk in the water, then the flavor of your choice, if using, and the milk or cream.
Bring to a boil over medium heat, whisking constantly.
Remove from the heat and stir in the chocolate, whisking till chocolate melts.
Pour into a bowl, and stir ooccasionally as it cools, to prevent a skin from forming.
Pour into a jar or other storage container, and lay a piece of plastic wrap right on the surface of the chocolate, again to prevent a skin from forming.
Store in the refrigerator for up to a week.
To serve:.
Serve as is in very small glasses; it's thick and it's rich.
To make one frozen smoothie, place 1/3 cup of chocolate base in a blender.
Add about 1 cup ice cubes(and 1 oz.
of the spirit of your choice, if desired, and blend till smooth.
Alternately, blend with chunks of banana, or a scoop of ice cream.
Feeling intemperate?
Add vodka and coffee liqueur to 1/3 to 1/2 cup chocolate base for the best sweet martini ever!
To rim glass with cinnamon sugar, mix
1 teaspoons cinnamon with 2 tablespoons sparkling sugar and 1 tablespoons granulated sugar.
Wipe the edge of the glass with a wet cloth, then dip it into the sugar mixture.","url":"https://recipe.bluelayer.org/recipe/13672/chocolate-intemperance"},{"id":"13658","title":"Crisp Almond Cookies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
nuts, almonds","directions":"Take butter out of fridge and leave it for a while to soften enough for stirring.
Stir butter,
add sugar,
and stir fully enough to make it white and fluffy.
Add wheat flour and almond powder, stir them softly with a spatula.
Be careful not to make them too sticky by mixing them persistently.
Put it in a plastic bag and make it flat with a rolling pin.
Chill it in a fridge more than one hour.
Heat the oven to 170C.
Cut the dough into 3x3cm pieces and bake them 20 minutes, approximately.
It would depend on the oven, so check the color closely.
Cool them completely on a clean sheet.
Note: you can keep the dough for about 2 weeks in the fridge.
Enjoy freshly baked cookies whenever you like!","url":"https://recipe.bluelayer.org/recipe/13658/crisp-almond-cookies"},{"id":"13654","title":"Microwave Risotto","ingredients":"soup, chicken broth or bouillon, dry
salt, table
spices, pepper, black
butter, without salt
oil, olive, salad or cooking
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
cheese, parmesan, hard","directions":"Combine the chicken broth, salt and pepper in a saucepan, and bring to a simmer.
Keep warm over low heat.
In a square baking dish, or glass pie plate, heat the butter and olive oil in the microwave for 2 minutes.
Add the onion to the dish, and stir to coat.
Cook in the microwave for 4 more minutes.
Add the uncooked rice, and stir to coat with oil.
Cook for another 4 minutes.
Pour the simmering chicken broth into the rice, and stir.
Cook in the microwave for 9 minutes.
Stir, then microwave for another 9 minutes.
If you want a creamier risotto, add 1/4 cup of warm water, and cook for another 2 minutes.
Stir in the Parmesan cheese as soon as it comes out of the microwave, and serve.","url":"https://recipe.bluelayer.org/recipe/13654/microwave-risotto"},{"id":"13649","title":"Rustic Cherry Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
butter, without salt
vinegar, distilled
water, bottled, generic
sugars, brown
cornstarch
spices, cinnamon, ground
apples, raw, with skin
cherries, sweet, raw
lemon juice, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Pie Crust:.
In a bowl, stir together flour, sugar and salt.
Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size.
Sprinkle vinegar over flour mixture, tossing with a fork.
Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly.
Gather dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 4 hours.
Roll dough into a 12-inch circle.
Filling:.
Preheat oven to 375 degrees.
In a bowl, stir together sugar, cornstarch and cinnamon.
Add apples to cinnamon sugar mixture and mix thoroughly.
Add cherries and lemon juice and mix thoroughly.
Place filling in center of crust, dot with butter.
Bring pastry up and 2 to 3 inches over the filling, overlap or pleat and gather folds in the dough, gently press together where necessary.
For Topping:.
Stir together flour and brown sugar.
Cut in butter until crumbly, sprinkle over apples and butter.
Bake 40 to 50 minutes, until crust is golden.
Remove to wire rack and cool.","url":"https://recipe.bluelayer.org/recipe/13649/rustic-cherry-apple-pie"},{"id":"13648","title":"Brown Sugar Pecan Brittle","ingredients":"butter, without salt
sugars, brown
spices, cinnamon, ground
vanilla extract
nuts, pecans","directions":"Melt butter in a saucepan over medium heat.
Cook and stir brown sugar in hot butter until dissolved.
Add cinnamon and stir until fragrant, about 1 minute.
Stir vanilla into brown sugar mixture; cook and stir until vanilla stops sizzling, about 30 seconds.
Add pecans; cook and stir until pecans are fragrant and lightly toasted, about 1 minute.
Pour pecan mixture out in a layer on parchment paper.
Let cool to room temperature before breaking into pieces, about 20 minutes.","url":"https://recipe.bluelayer.org/recipe/13648/brown-sugar-pecan-brittle"},{"id":"13647","title":"White Chocolate Krispies","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
oil, corn, peanut, and olive
nuts, cashew nuts, raw
candies, marshmallows","directions":"Line a large sheet pan with wax paper; set aside.
Cut white chocolate into small chunks, add to a medium pot and cook over medium-low heat, stirring constantly, until completely melted and smooth, 2-3 minutes.
Remove pot from heat, add Cap'N Crunch, Rice Krispies, peanuts, and cashews and stir gently to coat.
Set aside to let cool slightly for 2-3 minutes, then stir in marshmallows.
Drop mounds of the chocolate mixture (about 3 tablespoons each) onto the prepared pan, keeping them spaced about 1\" apart, to make 3\"-wide candies.
Set aside in a cool spot until completely set.
Serve immediately, or store in an airtight container in a cool spot for up to one week.","url":"https://recipe.bluelayer.org/recipe/13647/white-chocolate-krispies"},{"id":"13644","title":"100% Whole Wheat Bread (Non-Dense/Heavy, White Bread Texture)","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
water, bottled, generic
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
vital wheat gluten
salt, table
sugars, granulated
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"The Sponge: In your bread mixing bowl put the yeast, 3/4 cup water, and the cup of whole wheat flour, mix until combined then cover with plastic wrap and a towel and let it sit for 45 minutes to an hour in a warm place.
It should be bubbly.
The Dough: Add the 2 cups water, 2 cups whole wheat flour, dry milk, wheat gluten, salt, sugar and oil.
Mix until combined.
Heres where you learn how to make bread.
Start to add your remaining flour.
I add one cup at a time but you can do it by the half a cup.
2 cups might be enough but it could go up to 4 cups.
Fully incorporate the flour you add before adding more.
Whole wheat bread will still be a little sticky and a little stiff, carefully judge when you think you have enough.
Once you make bread enough youll know when its enough flour.
You can always add more flour when you're kneading.
Kneading: By hand, 20 to 30 minutes.
In a mixer, 10 minutes.
I suggest the bread mixer.
The first time I made this I did it by hand.
Because whole wheat is heavier I could only last about 2 minutes.
I baked it but this was not a light textured bread.
The second time I did it for 10 in my mixer... wow what a difference.
Rising: Once your dough is kneaded your going to coat it all over in a little oil and stick it in a bowl that will let it rise at least one and a half times its size.
Now youre going to cover it with plastic wrap and a towel, put it in a warm place and let it rise for 45 minutes to an hour.
It should have risen over double its size.
During this rising time you want to spray or butter two bread pans.
I use Pyrex 9x5.
Shaping, Last Rise, and Baking: When your dough is ready dump it out and push the bubbles out of it.
Divide it as equal as you can.
Flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches Turn over and put in the pan seam side down.
Put the loaves in a warm place and cover with a towel, let them rise from 30 minutes to an hour.
You want your loaves to be at least 2 inches over the top of the pan, nice and high, they won't rise anymore in the oven.
Preheat your oven to 375 degrees.
Bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes.
They will be a deep brown.
Take them out and remove them from their pans and cool on a cooling rack.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/13644/100-whole-wheat-bread-non-dense-heavy-white-bread-texture"},{"id":"13636","title":"Almond White Chocolate Fudge","ingredients":"spartan, real semi-sweet chocolate baking chips,
milk, canned, condensed, sweetened
nuts, almonds
cranberries, dried, sweetened
orange juice, raw","directions":"Line 8\" square pan with foil, with ends of foil extending over sides of paan; set aside.
Microwave chocolate and milk in large microwave-safe bowl on MEDIUM 2-3 minutes or until chocolate is almost melted.
Add almonds, cranberries and orange peel, stir until well blended.
Spread chocolate mixture into prepared pan.
Refrigerate for 2 hours or until firm.
Lift fudge from pan, using foil handles.
Cut into 48 pieces.
Store in tightly (air-tight) covered container in refrigerator up to 3 weeks.","url":"https://recipe.bluelayer.org/recipe/13636/almond-white-chocolate-fudge"},{"id":"13634","title":"White Chocolate Peanut Butter Popcorn Munch","ingredients":"snacks, popcorn, air-popped (unsalted)
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, cashew nuts, raw
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Put the popped popcorn, cereal, cashews and peanuts in a large bowl.
Melt the white chocolate chips and peanut butter together.
Pour the white chocolate mixture into the bowl with the popcorn mixture and stir.
Cool for 15 minutes on jellyroll pan.
Break apart any large pieces and serve.","url":"https://recipe.bluelayer.org/recipe/13634/white-chocolate-peanut-butter-popcorn-munch"},{"id":"13625","title":"Persian Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
mustard, prepared, yellow
honey
spices, curry powder
salt, table
seeds, sesame seeds, whole, dried","directions":"Mix milk, melted butter, mustard, honey, curry powder and salt in a large bowl.
Roll chicken pieces in mixture.
Place in roasting pan in 350 oven.
Baste often.
Bake one hour and fifteen minutes or until golden brown.
After chicken is removed from oven, sprinkle with sesame seed.","url":"https://recipe.bluelayer.org/recipe/13625/persian-chicken"},{"id":"13601","title":"Red Lentil-Pumpkin Soup","ingredients":"oil, canola
onions, raw
spices, garlic powder
soup, vegetable broth, ready to serve
lentils, raw
spices, cumin seed
salt, table
spices, cinnamon, ground
spices, pepper, red or cayenne
water, bottled, generic
pumpkin, raw
spices, ginger, ground
lemon juice, raw
yogurt, greek, plain, nonfat
seeds, pumpkin and squash seeds, whole, roasted, without salt
spices, coriander seed","directions":"Heat a large Dutch oven over medium-high heat.
Add oil to pan; swirl to coat.
Add onion and garlic to pan; saute 4 minutes.
Stir in 3 cups broth, lentils, and next 4 ingredients (through red pepper); bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until lentils are tender.
Place the lentil mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid (to avoid splatters).
Blend until smooth.
Return lentil mixture to pan over medium heat.
Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan; cook 3 minutes or until thoroughly heated.
Stir in ginger and lemon juice.
Ladle 1 1/2 cups soup into each of 4 bowls; top each serving with about 2 teaspoons yogurt, 1 tablespoon pumpkinseeds, and 1 tablespoon cilantro.","url":"https://recipe.bluelayer.org/recipe/13601/red-lentil-pumpkin-soup"},{"id":"13567","title":"Homemade Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oil, olive, salad or cooking
salt, table
water, bottled, generic","directions":"Use a fork to blend the flour, baking soda and vegetable oil together in a large mixing bowl.
It will become pebbly.
Dissolve the salt in the warm water, then pour the water into the bowl.
Use the fork to work the mixture just until it becomes a soft dough.
Form the dough into a ball and turn it out onto a lightly floured surface.
Knead the dough for about 23 minutes to make it smooth and uniform.
Return the dough to the bowl, cover it and let it rest for 30 minutes.
Once it has rested, divide the dough into 12 equal pieces and roll them all into little balls about the size of golf balls.
Use a floured rolling pin to roll each ball out into large, thin enough circles to be taco shells.
If you have a tortilla press, press the balls of dough in it and then just roll each pressed disc out a little more to be the perfect size.
Stack them with parchment paper in between until you are ready to cook them.
Preheat an electric griddle to 375 degrees F or a nonstick skillet over medium high heat.
Cook each formed tortilla for not even a minute on each side, just until they start to get golden with little brown spots.
Once they are all cooked, you can seal and refrigerate them for a few days.
Enjoy using them for tacos, fajitas, or wrap sandwiches!","url":"https://recipe.bluelayer.org/recipe/13567/homemade-tortillas"},{"id":"13542","title":"Maple Mustard Chicken - OAMC","ingredients":"mustard, prepared, yellow
syrup, maple, canadian
honey
lemon juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking","directions":"Put mustard, syrup, honey and lemon juice into a large zipper type freezer bag.
Seal bag and squish it around to mix ingredients.
Open bag and add chicken pieces.
Seal and make sure chicken in coated in sauce.
Marinate chicken for 1-6 hours.
Drain chicken, reserving marinade.
Heat oil in a large skillet over medium heat.
Add chicken and brown on all sides.
Turn heat to low and add reserved marinade.
Cover and simmer for 30-40 minutes or until chicken is no longer pink.
Serve chicken and drizzle with pan juices.
To freeze:.
Place chicken and marinade in freezer.
Thaw in fridge and continue with directions above.","url":"https://recipe.bluelayer.org/recipe/13542/maple-mustard-chicken-oamc"},{"id":"13526","title":"Basic Pie Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
water, bottled, generic","directions":"Sift the flour, salt, and baking powder into a large bowl.
Cut the butter into the flour using your fingertips or a pastry blender (or pulse in a food processor) until the texture resembles coarse meal with visible bits of butter.
Drizzle 4 tablespoons ice water evenly over the mixture and gently stir with a fork or pulse until incorporated.
Pinch off a small handful of dough; if it doesnt hold together, add more water, 1/2 tablespoon at a time, stirring or pulsing after each addition.
Turn the dough out onto a lightly floured work surface.
Divide the ball of dough in half, and pat into disks about 1/2-inch thick.
Wrap each disk in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.","url":"https://recipe.bluelayer.org/recipe/13526/basic-pie-pastry"},{"id":"13520","title":"Dill Dipping Sauce","ingredients":"salad dressing, mayonnaise, regular
cream, sour, cultured
dill weed, fresh
pickle relish, sweet","directions":"Combine mayonnaise, sour cream, dill weed and pickle in small bowl.
Refrigerate until ready to serve.
Serve with sourdough baguette pieces, chicken tenders, vegetables, you name it.","url":"https://recipe.bluelayer.org/recipe/13520/dill-dipping-sauce"},{"id":"13512","title":"Herb Bread or Pizza Dough","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
oil, olive, salad or cooking
oil, olive, salad or cooking
salt, table","directions":"Stir together: 2 teaspoons dry yeast, 1/2 cup lukewarm water.
Add and mix well: 1/4 cup unbleached white flour, 1/4 cup rye flour.
Allow this mixture to sit until quite bubbly, about 30 minutes.
Mix together in another bowl: 3 1/4 cups unbleached white flour, 1 teaspoon salt.
Stir this into the yeast and flour mixture with: 3/4 cup cold water, 1/4 cup olive oil.
Mix thoroughly by hand or in an electric stand mixer.
If working by hand, turn the dough out onto a lightly floured board and knead until the dough is soft and elastic, about 5 minutes.
If the dough is too wet and sticky, add more flour, but only enough to form a soft, slightly sticky dough.
Or use the mixer, fitted with the dough hook, and knead for about 5 minutes.
The dough is the right texture when it pulls away from the sides of the bowl of the mixer, but still adheres to the bottom.
A very soft, slightly moist dough will make the best focaccia.
Put the dough in a large bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
For an even better-tasting and more supple dough, let the dough rise slowly overnight in the refrigerator.
(Remove from the refrigerator 2 hours before shaping.)
Generously oil a 10-inch by 15 1/2-inch rimmed baking or sheet pan.
Gently remove the dough from the bowl and flatten it on the baking pan, shaping it to fit the pan by gently pressing down from the center out towards the edges.
If the dough starts to resist and spring back, let it rest for 10 minutes, then continue shaping.
Try not to deflate or smash all of the air out of the dough as you are shaping it.
Dimple the surface of the dough by lightly poking it with your fingertips.
Drizzle with: 2 tablespoons olive oil.
Cover and let rise until doubled in height, about 2 hours.
While the dough is rising, preheat the oven to 450F.
If you have one, place a baking stone on the lower rack and let it heat for 30 minutes before baking the bread.
Sprinkle the dough with: 1 teaspoon coarse sea salt and put the baking pan directly on the stone.
Bake the focaccia until golden and crisp on the top and bottom, about 20 to 25 minutes.
Invert the pan to remove the bread and place on a rack to cool.
Sprinkle 1 tablespoon chopped fresh rosemary or sage leaves over the dough before baking.
Chop about 1 tablespoon fresh tender herbs and add to the dough with the oil.
Divide the dough in two before shaping and press into two 1/2-inch-thick disks.
Put the disks into oiled 8-inch pie plates.
Dimple, oil, let rise as above, and bake, checking after 10 minutes.
Top with sauteed onions, cheese, tomato slices, or sauteed greens before baking.","url":"https://recipe.bluelayer.org/recipe/13512/herb-bread-or-pizza-dough"},{"id":"13508","title":"Brown Rice In The Pressure Cooker Recipe","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
salt, table","directions":"In a 1 1/2 or possibly 2 quart casserole(I use a souffle dish) combine water and rice.
Place the rack and 2 c water in cooker.
Lower casserole into cooker with aluminum strip(fold a 1ft x 2ft piece of aluminum foil over and double it lengthwise, put it under casserole to lift in and out, air dry and reuse).
Lock lid in place.
Overhigh heat, bring to high pressure and cook for 20 minutes(for long grain, Wehani, brown basmati, etc) or possibly 25 minutes(for short grain brown).
Allow the pressure to come down naturally for 20 minutes.
Remove the lid tillting away from you to allow any excess stean to escape.
If the rice is not quite tender,(never happens to me) replace(but don't lock) the lid and allow it to steaam for a few more mnutes in the residual heat.
Lift the casserole from the cooker with the aid of the foil strip.
Fluff up the rice before serving.","url":"https://recipe.bluelayer.org/recipe/13508/brown-rice-in-the-pressure-cooker-recipe"},{"id":"13494","title":"Sugar Glazed Walnuts","ingredients":"nuts, walnuts, english
sugars, granulated
water, bottled, generic","directions":"Lightly grease a baking sheet.
In a 1 quart glass measure, combine walnut halves, sugar, and water.
Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized.
Stir several times during cooking.
Pour out onto prepared baking sheet, and separate into pieces.
Let cool completely.
store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/13494/sugar-glazed-walnuts"},{"id":"13483","title":"Oven Fried Paprika Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, paprika
salt, table
spices, pepper, black","directions":"Thoroughly mix flour, paprika, salt and pepper in a shallow dish, set aside.
Place wire rack over a sheet pan, set aside.
Rinse chicken and gently pat dry.
Coat each chicken piece thoroughly in the flour mixture and place on the wire rack/sheet pan, then place in the fridge for 30 minutes.
Meanwhile, pre-heat oven to 425*F. Put butter into 9x13x2 baking dish (or a larger 18x12x2 roaster pan, depending on the size of your chicken portions) and place dish in the oven just until the butter melts.
Once the butter has melted, tilt the baking dish around to evenly distribute the butter.
Place coated chicken pieces SKIN SIDE DOWN directly into the hot, buttered baking dish (do not over-crowd).
Bake, un-covered, for 35 minutes UNDISTURBED (it is not burning).
Then flip chicken over and bake an additional 15 minutes.
Check to be sure no pink remains and juices run clear.
Remove chicken pieces to a platter and tent with foil for 5 minutes before serving.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/13483/oven-fried-paprika-chicken"},{"id":"13462","title":"Spicy Monkey Bread","ingredients":"sugars, granulated
spices, cinnamon, ground
spices, chili powder
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, brown
spices, pepper, red or cayenne","directions":"Preheat oven to 350. caota 10 inch bundt pan with cooking spray.
In a medium bow,add suga,cinnamon and chile power and mix witha spoon to combine.Remove biscuits from the container and cut each biscuit into quarters.
Add half the biscuits into the sugar-cinnamon mixture, using your hands, evenly coat ciscuits pieces with sugar mixture.
Melt butter in a medium sauce.Add brown sugar and cayenne pepper,mix and combine.Pour half of the brown sugar mixture into the bottom of the bundt pan.Arrange the biscuits in rows on top of the brown sugar mixture,which should result in 2-3 rows.
Add remaining biscuits pieces to leftover sugar-cinnamon mixture,use your hands to evenly coat pieces with sugar.Arrange the biscuit pieces in the pan on top of existing layers.Pour remaining brown sugar mixture over the top of the biscuits.
Place bread in oven,bake until the top is puffy and golden brown about 35 to 40 minutes,making sure that the center is no longerdoughy.Remove from oven,cool in pan for 10-15 minutes.Place a serving plate over top of the pan and turn upside down.
Serve.","url":"https://recipe.bluelayer.org/recipe/13462/spicy-monkey-bread"},{"id":"13460","title":"Italian Beef and Cheese Roll","ingredients":"beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
onions, raw
tomato sauce, canned, no salt added
salt, table
spices, pepper, black
cheese, parmesan, hard","directions":"Combine beef, egg, breadcrumbs, onion, and 1/3 cup tomato sauce, salt and pepper.
Mix well and shape into a flat rectangle about 10\" X 12-inches on a piece of wax paper.
Spread cheese evenly over meat mixture.
Starting with the shortest end, roll up jelly roll fashion and press end of roll to seal.
Bake in a shallow baking pan for 1 hour at 350F.
Drain off excess fat.
Pour remaining sauce over roll.
Garnish with cheese.
Bake an additional5 minutes, or just until cheese starts to melt.","url":"https://recipe.bluelayer.org/recipe/13460/italian-beef-and-cheese-roll"},{"id":"13457","title":"Bittersweet Bark With Cinnamon Candies","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
spices, cinnamon, ground","directions":"Place parchment or wax paper on a cookie sheet, set aside.
In a small heavy saucepan, (non stick works best) melt chocolate over low heat, stir often and be patient.
When melted, remove from heat.
Working quickly, stir in about a third of the cinnamon candies.
Immediately turn chcolate out onto parchment or wax paper.
With back of spoon or rubber spatula (sprayed with pam) spread out chocolate mixture until candies are in a single layer.
Sprinkle remaining candies on top and place in freezer for 10-15 minutes, or until hard.
You must work quickly.
Store bark in freezer or fridge until ready to serve.
Break bark into pieces by dropping tray a few times or use a flat meat tenderizer.","url":"https://recipe.bluelayer.org/recipe/13457/bittersweet-bark-with-cinnamon-candies"},{"id":"13449","title":"Granola Sizzle","ingredients":"oats
barley, hulled
nuts, walnuts, english
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
cherries, sweet, raw
blueberries, raw
butter, without salt
spices, cinnamon, ground
syrup, maple, canadian
yogurt, greek, plain, nonfat","directions":"In a large preheated skillet on medium heat add the ingredients sequentially to the pan.
Toast large items first, and work towards the smaller.
This keeps things from burning.
Keep the pan pretty hot, and always moving.
t can be done quickly, or slowly.
It's safer to stir than to pan flip.
The point is to toast evenly, quickly, and to get some real heat into the mass without burning for the presentation --
Add to hot pan:.
1.5 cups organic rolled oats.
.5 cups organic rolled barley.
1 tablespoon butter (quickly stir in to avoid burning).
Toast for approximately 5 minutes.
STIR STIR STIR.
When it starts to get fragrant add:.
.5 cups organic walnut pieces.
.5 cups organic pumpkin seeds.
1 tablespoon butter.
1 teaspoon Cinnamin.
(Get your bowls of yogurt ready now.
Place 1/4 Cup Yogurt to one side of each bowl.
).
Toast another few minutes.
STIR STIR STIR.
When the Pumpkin Seeds start popping and puffing up, add:.
2 tablespoons sunflower seed.
1 tablesppon sesame seeds.
STIR STIR STIR.
Toast for just a minute or two more, depending upon how hot your pan is.
Then Add:.
.5 cups organic chopped dried cherries.
.25 cups organic dried blueberries.
Toss fruits in quickly.
Serve
1/3 cup granola.
into each waiting bowl of yogurt.
IMPORTANT Keep the yogurt and granola on opposite sides of the bowl to keep the hot cold contrast.
Swirl some maple syrup over the top of the bowls like it was pancakes.
You will get a \"Fajita Sizzle\" as the syrup sinks inches It lasts a good few minutes, or until your swirl it all together!
Serve Hot!
Additions: any dried fruits, nuts, seeds, coconut.","url":"https://recipe.bluelayer.org/recipe/13449/granola-sizzle"},{"id":"13448","title":"Whole Fruit Berry-Lime Popsicles","ingredients":"lime juice, raw
sugars, granulated
strawberries, raw
pineapple, raw, all varieties
raspberries, raw","directions":"Have whatever youre going to make your popsicles in ready, I use little 5 ounce paper cups and popsicles sticks from the craft store.
Measure and thaw out your strawberries for a minute and a half in the microwave.
You want them to give to the touch but not be cooked.
Put the sugar, lime juice, and strawberries in a blender and start it up on low speed.
Quarter your pineapple chunks while its blending.
Once its all mixed dont stop your blender, open up the little cap on the top and add a few pieces of pineapple letting them blend in a few seconds before adding more.
You want it to incorporate, adding it all at once wont give you a smooth texture.
Oh, you might want to put the lid back on quick after each time, it has a tendency to shoot up when you start... but thats part of the fun, right?.
After all the pineapple is thoroughly blended in add a half a handful of raspberries at a time until blended in, repeat until theyre all in, your mixture will start to get thick being semi-frozen... you may have to let it sit and warm up a little as you add the raspberries.
Make sure your mixture is blended well before you turn off and taste it.
This is key, if its too tart for you or too sweet you want to adjust it now.
A little more sugar or lime juice, you want to barely taste the lime.
If your strawberries are tart this can mean putting in a little sugar for that as well.
Pour equal amounts into five paper cups, if your mixture is pretty thick you can push in the sticks and theyll hold themselves up and put in the freezer.
If not freeze them for half an hour to an hour until the sticks will hold up themselves.
I let them sit overnight so I know theyre completely frozen but you can judge for yourself when theyre done.","url":"https://recipe.bluelayer.org/recipe/13448/whole-fruit-berry-lime-popsicles"},{"id":"13442","title":"Homemade Vanilla Powdered Coffee Creamer","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sweetener, herbal extract powder from stevia leaf
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Pulse together the powdered milk, stevia and powdered vanilla in a blender or food processor until powdery, about 1 minute.
While processing, pulse in the coconut oil through the feed tube; pulse a few more times to combine.
Transfer to an airtight jar and store in a cool, dark place for up to 3 months.
Notes: Liquid versus powdered flavorings: Ive found that using powdered flavorings works better than liquid flavorings for this recipe.
Sourcing powdered flavorings: For sourcing powdered flavorings, do a quick Google search or ask at your local health food store or gourmet food store.
Other flavor ideas: (Note that with all of the flavor variations listed below, I still include the amount of powdered vanilla that is mentioned in the recipe above.)
Almond: Add 1 teaspoon natural almond powder (this is not the same thing as almond meal or almond flour).
Chocolate: Add 2 tablespoons unsweetened cocoa powder and increase sweetener as desired.
Chocolate peppermint: Add 2 tablespoons unsweetened cocoa powder, 1 teaspoon natural peppermint flavor powder, and increase sweetener as desired.
Cinnamon: Add 1 teaspoon cinnamon.
Peppermint: Add 1 teaspoon natural peppermint flavor powder.
Pumpkin spice: Add 1 1/2 teaspoons pumpkin pie spice mix.","url":"https://recipe.bluelayer.org/recipe/13442/homemade-vanilla-powdered-coffee-creamer"},{"id":"13441","title":"Angel Food Candy","ingredients":"sugars, granulated
syrups, corn, light
vinegar, distilled
leavening agents, baking soda
nuts, almonds","directions":"In a heavy saucepan, combine sugar, corn syrup and vinegar.
Cook over medium heat, stirring constantly, until sugar dissolves.
Cook without stirring until the temperature reaches 300 (hard crack stage) on a candy thermometer.
Do not overcook.
Remove from the heat and quickly stir in baking soda.
Pour into a buttered 13-in.
x 9-in.
x 2-in.
baking pan.
When cool, break into bitesize pieces.
Dip into melted chocolate; place on waxed paper until the chocolate is firm.
Store candy tightly covered.
Yield: 1 1/2 pounds","url":"https://recipe.bluelayer.org/recipe/13441/angel-food-candy"},{"id":"13434","title":"Cranberry Chocolate Scones","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking soda
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, buttermilk, fluid, cultured, lowfat
cranberries, dried, sweetened
spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
cream, whipped, cream topping, pressurized
sugars, granulated
spices, cinnamon, ground","directions":"Mix flour, first sugar, baking soda and salt.
Stir in buttermilk and cut in reduced fat margarine.
Mix in cranberries, chocolate chips and first cinnamon.
Gather into a ball, press together and knead 12 times on floured board.
Divide in two pieces.
Grease a very large cookie sheet and push each piece into a large half inch thick circle on the cookie sheet, don't let them touch.
Cut each into 8 triangular pieces with a large kitchen knife, you will need to cut again after baking.
Mix cream, second sugar and cinnamon into a sort of paste, and paint over both circles of dough.
Bake about 20-25 minutes in a 400 preheated oven.
Let cool and cut again into 8 wedges each, following original cut marks.","url":"https://recipe.bluelayer.org/recipe/13434/cranberry-chocolate-scones"},{"id":"13430","title":"It Won't Burn! Soy Sauce and Mayonnaise Chicken Teriyaki","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soy sauce made from soy (tamari)
sugars, granulated
salad dressing, mayonnaise, regular","directions":"Cut chicken into bite size pieces.
Put them in a bowl.
Rub in the ingredients and leave it for a while.
Leave for about an hour to marinate well.
In a frying pan, cook chicken with the seasoning.
You don't need to add vegetable oil since the mayonnaise already has oil.
When the chicken changes color, put on the lid.
Addendum: It gets very delicious if you cook over high heat in the end after you take off the lid.
Enjoy it as a side dish or put it on rice with the sauce to make a rice bowl.","url":"https://recipe.bluelayer.org/recipe/13430/it-wont-burn-soy-sauce-and-mayonnaise-chicken-teriyaki"},{"id":"13401","title":"Turkey Barbecue Meatloaf","ingredients":"ground turkey, raw
onions, raw
bread crumbs, dry, grated, plain
carrots, raw
sauce, barbecue
sauce, worcestershire
spices, garlic powder
spices, pepper, black","directions":"In a medium bowl combine turkey, onion, breadcrumbs, carrots, half the bbq sauce, worcestershire sauce, garlic, and pepper.
In a 9 inch pie plate, sprayed with non-stick vegetable spray, shape meat mixture into a round loaf.
Drizzle the top of the loaf with the remaining bbq sauce.
Bake at 180Cfor 45 minutes.","url":"https://recipe.bluelayer.org/recipe/13401/turkey-barbecue-meatloaf"},{"id":"13396","title":"Just Flour, Salt and Sugar. Easy to Measure Out Petit French Baguettes","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic","directions":"If using a bread machine, set all ingredients in the machine and automate the process until the first rising by using \"bread dough course\".
[Kneading] Put all ingredients in a big bowl but separate salt from yeast.
Then add lukewarm water.
Mix them using cooking chopsticks or spoon.
When the dough becomes crumbly, knead by hand.
Patiently knead well for 10 minutes until the dough gets resilient and shiny.
First Rising: When the dough becomes smooth, make it into a ball.
Cover the bowl with plastic wrap and allow it to rise triple in size.
After the first rising is done, divide the dough into 6 pieces.
Cover them with a wrung out damp kitchen towel or a bowl, and let it rest for 15 minutes.
Shaping: Stretch the dough into an oval shape.
You can stretch it gently with your hand without using a rolling pin (that way there is less pressure on the dough).
Take the dough from one end and fold the dough in 3 or roll it up and seal the edges well.
Here you can also fill it with bacon or olives.
This is a crispy chocolate French baguette filled with chocolate chips.
Later you can also make a \"condensed milk French baguette\" filled with condensed milk + butter.
Second rising: To get the crispy texture, spray water on the surface.
You can also moisten the dough by using a brush as shown in the photo or back of a spoon.
Allow the dough to rise double in size for the second time at a warm place with high humidity.
If you are using an oven with bread-rising mode, set it at 40C for about 30-40 minutes.
Preheat the oven to 220C and bake it for about 15 minutes and it's done (in an electric oven bake at 230C).
Here in the photo, I added dried tomatoes and basil in the dough.","url":"https://recipe.bluelayer.org/recipe/13396/just-flour-salt-and-sugar-easy-to-measure-out-petit-french-baguettes"},{"id":"13389","title":"Cinnamon roll bites","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
sugars, granulated
spices, cinnamon, ground
butter, without salt
cheese, parmesan, hard
sugars, powdered
butter, without salt
vanilla extract","directions":"In a large bowl, combine flour, baking powder and salt.
Cut the cold butter into cubes and add to the bowl.
Cut in the butter with a fork until they are in very small pieces.
Stir in milk gradually, adding just enough so that the dough comes together.
Bring together in a ball with your hands (if you accidentally add too much milk and it becomes sticky, just add a little more flour).
You may not need all the milk.
Preheat oven to 350AF.
Grease the sides of a 9-10\" pie plate.
In a medium bowl, combine brown sugar, granulated sugar and cinnamon.
Roll dough into 1\" balls and dip in cinnamon sugar mixture and place in the pie plate.
Drizzle the melted butter over the dough balls in the pan.
Bake for 23-26 minutes until biscuits are cooked and butter/sugar mixture is bubbling in the bottom of the pan.
While the dough is baking combine cream cheese, powder sugar, butter, and vanilla in a small bowl.
Using electric mixer, beat until smooth.
Spread glaze on rolls.
Serve warm or at roomA temperature.","url":"https://recipe.bluelayer.org/recipe/13389/cinnamon-roll-bites"},{"id":"13386","title":"Espasol","ingredients":"rice flour, white, unenriched
rice flour, white, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Place sugar and coconut milk in a saucepan and boil until thick.
Add toasted shredded coconut and cook for 3 minutes.
Stir in toasted rice flour well and cook until thick.
Remove from pan and divide into 2 parts.
Roll using the rest of the rice flour for rolling.
Slice into 1/2 inch thick pieces.","url":"https://recipe.bluelayer.org/recipe/13386/espasol"},{"id":"13379","title":"English Toffee","ingredients":"butter, without salt
butter, without salt
sugars, granulated
water, bottled, generic
salt, table
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Butter a 10 x 15 inch jelly roll pan.
Melt 1 cup butter in deep, heavy saucepan over medium heat.
Add sugar, water and salt and cook, stirring until sugar is dissolved.
Bring to boil, simmer, stirring frequently, until mixture is color of a brown paper bag and temperature registers 300 F on a candy thermometer (about 5- 6 minutes).
Remove from heat, stir in almonds and pour mixture into prepared pan.
Smooth the top with a buttered heat proof spatula.
With a paper towel, carefull blot the top (mixture is hot) to remove any excess butter.
Immediately scatter chocolate chips on top.
Let stand until melted, about 1 minute, then spread evenly over top.
This is when I pressed the ground almonds into the chocolate.
Cool to room termperature, then chill 20 minutes before breaking into pieces.
Layer between wax paper in airtight container and store in refrigerator up to 2 wekks.","url":"https://recipe.bluelayer.org/recipe/13379/english-toffee"},{"id":"13372","title":"Grilled Flatbread","ingredients":"leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Heat grill until hot.
Place 1/2 cup warm water in a medium size bowl and sprinkle the yeast on top; stir to dissolve, then set aside for 5 minutes until the yeast is foamy.
Add olive oil, flour and salt and mix to combine.
Turn the dough onto a well floured surface, knead 2 minutes or until elastic.
Place dough in an oiled bowl, cover with plastic wrap and let it stand in a warm place for 30 minutes.
Turn dough onto a lightly floured surface, divide into 4 equal pieces and roll out each piece to 1/8 inch thick round.
Lightly brush one side of each round with olive oil and place the rounds oiled side down on the hot grill.
Grill the flatbread for 2 minutes, brush the side that's facing up with olive oil and flip the rounds.
Grill for 2 more minutes, remove from the grill and sprinkle the hot bread with salt before serving.","url":"https://recipe.bluelayer.org/recipe/13372/grilled-flatbread"},{"id":"13351","title":"Toasted Almond & Cherry Chocolate Bark","ingredients":"nuts, almonds
cherries, sweet, raw
candies, semisweet chocolate
spartan, real semi-sweet chocolate baking chips,","directions":"In a small bowl, combine the almonds and cherries; set aside.
Melt the semisweet chocolate over low heat in a 2 quart saucepan, stirring constantly.
In a 1 quart saucepan, melt the white chocolate over low heat, stirring constantly.
Remove both saucepans from the heat.
Stir half of the almond mixture into the semisweet chocolate.
On a large cookie sheet, spread semisweet chocolate mixture to about 1/4\" thickness.
Drop the white chocolate by tablespoons onto the semisweet chocolate mixture.
With the tip of your knife, swirl chocolates together for a marbles look.
Sprinkle with the remaining almond mixture.
Refrigerate at least 1 hour or until firm.
Break the bark into pieces.
Store in the fridge for up to 1 month (believe me, it won't last that long!
).","url":"https://recipe.bluelayer.org/recipe/13351/toasted-almond-cherry-chocolate-bark"},{"id":"13338","title":"Sour Cream Thyme Muffins","ingredients":"butter, without salt
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
salt, table
cream, sour, cultured
spices, thyme, dried","directions":"Butter a 12-cup muffin tin and set aside.
In a small bowl combine yeast, water and sugar and set aside.
In a large bowl combine flours and salt.
Using two knives or a pastry blender cut in butter (1/2 cup cut into small pieces) until mixture resembles coarse meal.
Stir in yeast mixture.
Stir in sour cream and thyme until combined.
Spoon 1/3 cup dough into each cup of the prepared muffin tin.
Cover with plastic wrap and let rise for 1 hour or until doubled.
Preheat oven to 400-degrees F.
Bake for 10 minutes.
Remove from oven an dbrush with the melted butter.
Return to oven and bake another 15-20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/13338/sour-cream-thyme-muffins"},{"id":"13333","title":"Brown Sugar Shortbread Cookies Recipe","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
spices, cinnamon, ground","directions":"Preheat oven to 325 degrees.
Lightly butter 9-inch-diameter springform pan.
Using electric mixer, beat 1 c. butter in large bowl till light and fluffy.
Add in brown sugar and beat well.
Using rubber spatula, mix flour and salt (don't overmix).
Press dough into prepared pan.
Combine 1 Tbsp.
sugar and cinnamon in small bowl.
Sprinkle cinnamon sugar over dough.
Cut into 12 wedges, using ruler as guide and cutting through dough.
Pierce each wedge several times with toothpick.
Bake till shortbread is brown, hard at edges and slightly soft in center, about 1 hour.
Cold shortbread completely in pan on rack.
Remove pan sides.
Recut cookies into wedges.
(Can be prepared 2 days ahead.
Store in airtight container at room temperature.)
This recipe yields 12 cookies.","url":"https://recipe.bluelayer.org/recipe/13333/brown-sugar-shortbread-cookies-recipe"},{"id":"13332","title":"Ooie Gooie Bread","ingredients":"wheat flours, bread, unenriched
vanilla extract
sugars, granulated
spices, cinnamon, ground","directions":"Thaw bread dough according to package directions.
Cut dough into one inch cubes.
Mix together sugar and cinnamon.
Dip each piece of bread dough into pudding and roll in sugar mixture.
Drop into a greased bundt pan.
Cover and let rise at room temperature until double in size.
remove cover and bake in preheated ove at 350 for 20-25 minutes, or until golden brown.
remove from bundt pan and serve warm.","url":"https://recipe.bluelayer.org/recipe/13332/ooie-gooie-bread"},{"id":"13318","title":"Honeycomb","ingredients":"sugars, granulated
syrups, corn, light
cream, whipped, cream topping, pressurized
vinegar, red wine
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Line a 8in.
square baking pan with lightly oiled foil.
Half fill the sink with cold water and have ready a whisk and the baking soda.
Place the sugar, syrup, cream of tartar, and vinegar into a medium-size, solid-based saucepan.
Add 5 tablespoons water and set the saucepan over medium heat.
Stir until the sugar has dissolved, then bring the mixture to a boil.
Continue to cook until the mixture turns amber-colored and reaches \"hard crack\" stage, or 300F (154C) on a candy thermometer.
As soon as the caramel reaches the right temperature, remove the saucepan from the heat and plunge into the sink of cold water to speed up the cooling process.
Working quickly, pour the baking soda into the caramel and whisk to combine evenly; the mixture will foam up like a mini volcano.
Pour into the prepared pan in an even layer and let cool.
Melt the chocolate in a bowl set over a saucepan of barely simmering water and stir until smooth.
Remove from the heat and cool slightly.
Turn the honeycomb out of the pan, peel off the foil, and break into chunks.
Half dip each piece into the melted chocolate.
Let harden before packaging.","url":"https://recipe.bluelayer.org/recipe/13318/honeycomb"},{"id":"13316","title":"Anna & Pierre's French Catalina Style Dressing","ingredients":"catsup
oil, canola
vinegar, cider
sugars, granulated","directions":"Place all ingredients into a blender and mix well.
Cover and refrigerate several hours before serving.","url":"https://recipe.bluelayer.org/recipe/13316/anna-pierres-french-catalina-style-dressing"},{"id":"13314","title":"Chili Rubbed Pork","ingredients":"spices, chili powder
spices, chili powder
salt, table
sugars, brown
spices, cumin seed
spices, oregano, dried
spices, pepper, black
spices, pepper, black
spices, pepper, red or cayenne
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 300 degrees.
Mix togeher all dry ingredients in a medium bowl.
Season pork with salt, then rub with 1/2 chili rub.
Reserve remaining chili rub for another use.
Place a roasting rack in a pan; set pork on rack, cover with parchment, then foil, and roast until pork registers 160 degrees on an instant read thermometer, about 4 hours.
Uncover and roast until outside is browned and fork tender, about 3 hours more.
Let cool, shred into bite-size pieces and enjoy!","url":"https://recipe.bluelayer.org/recipe/13314/chili-rubbed-pork"},{"id":"13308","title":"Strawberry Shortcake Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cream, sour, cultured
sugars, granulated","directions":"Preheat oven to 400F Lightly grease a baking sheet.
In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces.
Add sour cream.
Gather together in a rough ball.
Roll dough out to thickness of 1 inch.
Cut into eight 3\" rounds.
Place on baking sheet.
Sprinkle with 1T sugar.
Bake for 20 minutes.
Cool completely.
Top with strawberries, whipped cream, etc.","url":"https://recipe.bluelayer.org/recipe/13308/strawberry-shortcake-biscuits"},{"id":"13295","title":"1996 2nd Place Winner: Shortbread Cookies Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
butter, without salt","directions":"Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille
Heat oven to 325'F.
Beat all ingredients in large bowl of electric mixer on medium-high speed till smooth, about 4 min.
Divide dough into 4 pcs.
Roll out 1 piece of dough at a time on lightly floured surface to 1/16- to 1/8-inch thickness.
Cut out dough with cookie cutters.
Bake cookies on ungreased baking sheet till pale brown and slightly hard to the touch, 8 to 10 min.
Remove to cooling rack.
Decorate as desired.","url":"https://recipe.bluelayer.org/recipe/13295/1996-2nd-place-winner-shortbread-cookies-recipe"},{"id":"13279","title":"Perfect Roasted Pumpkin Seeds","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
spices, garlic powder","directions":"Remove seeds from your pumpkin and place in a colander.
Place colander in your sink and rinse with water, removing as much of the stringy pumpkin guts as you can.
Pour seeds onto a rimmed baking sheet and allow to dry overnight.
The following day, pick out any remaining pieces of pumpkin.
Preheat oven to 300 degrees F. Spray a clean rimmed baking sheet with cooking spray.
Toss seeds in a bowl with the olive oil and garlic salt.
Spread the seeds on the prepared baking sheet and bake for about 40-45 minutes or until golden brown.
Taste and season with additional garlic salt if desired.","url":"https://recipe.bluelayer.org/recipe/13279/perfect-roasted-pumpkin-seeds"},{"id":"13269","title":"Cocoa Tartlet Shells","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cocoa, dry powder, unsweetened
salt, table
leavening agents, baking soda
butter, without salt
water, bottled, generic","directions":"Into a bowl sift together flour, confectioners' sugar, cocoa powder, salt, and baking soda and with a pastry blender or your fingertips blend in butter until mixture resembles coarse meal.
Add 1 tablespoon ice water, tossing mixture with a fork until water is incorporated, and add enough remaining ice water, 1/2 tablespoon at a time, tossing to incorporate, so that mixture begins to form a dough.
Form dough into a ball and divide into 6 pieces.
Form each piece into a ball and flatten to form a disk.
Wrap each disk in plastic wrap and chill 30 minutes.
Preheat oven to 375F.
Roll out 1 piece of dough between 2 sheets of plastic wrap into a 5-inch round (about 1/8 inch thick).
Discard top sheet of plastic wrap and invert dough onto a 3 1/2-inch tartlet pan (1 inch deep), discarding remaining sheet of plastic wrap.
Fit dough into pan and trim flush with edge of pan, pressing dough gently against side of pan.
Prick bottom of shell with a fork and chill while preparing remaining shells.
Make and chill 5 more shells with remaining dough in same manner.
Line shells with foil and bake on a baking sheet in middle of oven 10 minutes.
Remove foil and bake shells until cooked through, about 5 minutes more (pastry will no longer be shiny).
Cool shells in pans on a rack.
Shells may be made 3 days ahead and kept in pans in airtight containers.","url":"https://recipe.bluelayer.org/recipe/13269/cocoa-tartlet-shells"},{"id":"13264","title":"Super Simple No Candy Thermometer Fudge","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
candies, marshmallows
sugars, granulated
salt, table
butter, without salt
vanilla extract
candies, semisweet chocolate
nuts, walnuts, english","directions":"Butter 8x8 inch pan or line with parchment paper slightly overlapping pan edges for easy removal after cooling.
Mix first 5 ingredients in a sauce pan stirring constantly.
Heat to boiling and boil for about 5 minutes.
Remove from heat.
Add chocolate and stir until melted.
Add vanilla and walnuts and stir until incorporated.
Spread into buttered pan.
Cool until firm (If you are impatient you can place covered in the refrigerator to speed up the process).
Cut into 1 or 2 inch pieces.","url":"https://recipe.bluelayer.org/recipe/13264/super-simple-no-candy-thermometer-fudge"},{"id":"13203","title":"Black Pepper Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
cream, fluid, heavy whipping
spices, pepper, black","directions":"Preheat the over to 450 degrees F.
Combine flour, baking powder, baking soda and salt in a large bowl.
Using a pastry cutter, combine until ingredients are incorporated.
Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal.
Add the buttermilk and combine until the mixture just begins to come together.
Scrape the dough onto a lightly floured counter.
Pat the dough into a 10 by 12-inch rectangle about 3/4 inch thick.
Use a 3 inch round cutter to cut out the biscuits.
Press together the scraps of dough, and repeat process.
Place the biscuits on 2 baking sheets lined with parchment paper, brush the tops with cream and sprinkle with black pepper.
Bake the biscuits for 12 to 15 minutes or until lightly golden brown.
Remove from the oven and brush the tops with the melted butter.","url":"https://recipe.bluelayer.org/recipe/13203/black-pepper-biscuits"},{"id":"13202","title":"Chocolate Almond Butter Crunch","ingredients":"butter, without salt
sugars, granulated
syrups, corn, light
water, bottled, generic
vanilla extract
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Melt the butter in a heavy 3-liter saucepan on low heat.
Add the sugar, corn syrup and water; cook over medium heat.
Stir constantly until it reaches hard crack stage, 300 on candy thermometer.
Remove from heat and stir in vanilla extract and the almonds.
Spread into a buttered 13 x 9-inch pan.
Let stand 5 minutes.
Sprinkle with chocolate chips.
When chocolate is melted, spread evenly over candy.
Let cool completely, and when chocolate is set, break into pieces.","url":"https://recipe.bluelayer.org/recipe/13202/chocolate-almond-butter-crunch"},{"id":"13192","title":"Spicy Cream Cheese Pastry","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
butter, without salt
cheese, parmesan, hard","directions":"In a bowl, combine the flour, salt, and cayenne pepper and stir together.
Using a pastry blender or two knives, cut in the butter and cream cheese to form a soft dough.
Alternatively, combine the dry ingredients in a food processor.
Add the butter and cream cheese and process with short pulses until the dough just sicks together.
Gather the dough into a ball, enclose in plastic wrap or waxed paper, and chill for at leat 30 minutes or for up to several hours.
Makes top crust for 1 large pot pie, or 3 individual ones.","url":"https://recipe.bluelayer.org/recipe/13192/spicy-cream-cheese-pastry"},{"id":"13189","title":"Easy Shortbread Cookies","ingredients":"sugars, powdered
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"Add powdered sugar to the softened butter (I microwave it for 20 seconds to soften) and mix well with a whisk.
If using unsalted butter, add a pinch of salt.
Add flour (no sifting needed) and mix with the whisk.
Knead the mixture until it's no longer floury.
Don't worry if it is rough and crumbly at first, it will be smooth shortly.
Tear the dough, flatten each piece to a 1cm thickness and place on a baking pan.
Poke holes with a fork.
The dough will increase to 1.5 times its original size.
Bake in a 355F/180C oven for 10 minutes, then flip the baking tray around and bake for a further 3 minutes (adjust the cooking time accordingly) to bake evenly.
Pay attention to the color on the edges.
No matter how long you have been baking them, take the cookies out of the oven once they become light brown on the edges.
Cool on the baking pan (they will continue to cook from the residual heat), and they are done.
Here, I shaped the dough into a square log in plastic film and sliced it to make them like English style shortbread cookies.
The dough can be cut with a knife easily even at room temperature.
It is very easy to handle, so it's great to make cut-out cookies.
They are also delicious with chocolate chips added to the dough.
Add the same amount as the sugar.
Try them also with cocoa or coffee.","url":"https://recipe.bluelayer.org/recipe/13189/easy-shortbread-cookies"},{"id":"13180","title":"No Knead Sweet Potato Rolls","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sweet potato, raw, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Combine the water and yeast in a large mixing bowl and let stand until the yeast is dissolved.
Add the mashed sweet potatoes,milk, melted butter, brown sugar, and salt.
Stir until all ingredients are evenly combined.
Add the flour, stirring until a shaggy dough is formed and no more dry flour is visible.
This dough will be very sticky.
Cover with plastic wrap or a clean kitchen towel and let stand until doubled in bulk, at least 2 hours or as long as 5 hours.
Refrigerate from 2-24 hours.
When ready to shape the rolls, sprinkle your work surface with a little flour and turn the dough out on top.
Sprinkle a little more flour on top and press the dough into a thick disk.
Use a bench scraper or knife to divide the dough into 24 pieces.
Shape into balls and place about 5 inches apart on a parchment-lined baking sheet.
Cover and allow to rise until the rolls are roughly doubled in size, about 45 minutes in a warm kitchen.
About 20 minutes before the rolls are finished rising, preheat the oven to 400 Fahrenheit.
Remove the cover and bake the rolls for 20-25 minutes, until they are puffed and toasted brown.
Serve warm or room temperature.
Rolls are best the first day, but will stay fresh for several days after if stored in an airtight container.
Notes:.
To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce) sweet potato in a 400 oven until completely soft.
Strip off the skin and mash.
For extra richness, brush the tops with melted butter or egg yolk before baking.
So good!
These rolls can also be frozen if you're making them ahead of time.
Allow the baked rolls to cool completely, wrap them in aluminum foil, and freeze them.
To re-heat, let them thaw on the counter and then warm them in a 300 oven for 15 minutes.
Preparation time includes rising and refrigeration time.","url":"https://recipe.bluelayer.org/recipe/13180/no-knead-sweet-potato-rolls"},{"id":"13178","title":"Marshmallow Treats - from the 50s!","ingredients":"butter, without salt
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt
butter, without salt","directions":"Butter generously a 13 X 9 pan.
Melt butter in saucepan on medium low heat on the stove.
Add miniature marshmallows and stir until melted.
Remove from heat.
Stir in rice krispies.
Press with a wooden spoon into pan.
Let sit for 1 hour or more.
I add another cup of rice krispies to make it a little less sugary.","url":"https://recipe.bluelayer.org/recipe/13178/marshmallow-treats-from-the-50s"},{"id":"13168","title":"Danish Red Berry Pudding With Cream","ingredients":"currants, zante, dried
water, bottled, generic
sugars, granulated
water, bottled, generic
cream, fluid, heavy whipping","directions":"Clean the fruit well; chop rhubarb, if using, into 1-inch pieces.
Place into a nonreactive saucepan and cover with 3 cups water.
Simmer over medium low heat until the fruit falls apart.
Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of the pulp and seeds.
Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved corn starch liquid to thicken.
Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup.
Remove from heat, pour into individual serving bowls, cover with plastic wrap, and refrigerate for at least two hours
Serve chilled with either plain or whipped cream.","url":"https://recipe.bluelayer.org/recipe/13168/danish-red-berry-pudding-with-cream"},{"id":"13163","title":"Cheese Rice Krispie Rounds","ingredients":"cheese, cheddar
butter, without salt
wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
nuts, pecans","directions":"Mix grated cheese, butter and margarine well.
add flour and mix well.
fold in rice krispies.
shape into small balls.
place on greased cookie sheet.
flatten each with a fork and top with one or two pecans each.
bake at 375 for 10 minutes or until golden brown around edges.","url":"https://recipe.bluelayer.org/recipe/13163/cheese-rice-krispie-rounds"},{"id":"13161","title":"Hawaiian Chicken Salad","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
grapes, red or green (european type, such as thompson seedless), raw
pineapple, raw, all varieties
nuts, almonds
salad dressing, mayonnaise, regular","directions":"boil chicken till done.
cut into bite size pieces.
Mix with other ingredients.
chill and serve.","url":"https://recipe.bluelayer.org/recipe/13161/hawaiian-chicken-salad"},{"id":"13160","title":"Quick Naan (Bread Machine)","ingredients":"water, bottled, generic
salt, table
honey
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry","directions":"If the yogurt is cold, heat it for 15 seconds in the microwave.
Add ingredients to your bread machine according to the manufacturer's directions.
After 5 minutes, check your dough (see NOTE).
After another 5 minutes (10 minutes total in the machine) take the dough out and divide into 8 pieces.
Turn each piece in flour, cover, and allow to rest on a tray for 20 minutes.
Meanwhile, heat your oven to 500F.
If you have a pizza stone, allow it to heat in the oven, otherwise, put heat-resistent metal cooling racks in the oven.
Baking sheets do not work very well.
With your fingers, flatten each piece of dough into a tear-drop shape, 1/2 inch thick.
Moisten hands, then turn naan briefly in your hands to moisten it, and place it on the stone/rack; bake for about 4 minutes.
Brown tops using the broiler.
Wrap naan in a towel while you make the rest.
NOTE: Dough should be somewhat sticky, and you might get a small amount stuck to your finger.
It shouldn't stick to the pan at all.
If it isn't sticky enough, add 1 T water.
If it sticks to the pan, add 1 T flour, till you reach the correct consistency.","url":"https://recipe.bluelayer.org/recipe/13160/quick-naan-bread-machine"},{"id":"13159","title":"Hamburger Buns (For the Bread Machine)","ingredients":"water, bottled, generic
butter, without salt
sugars, granulated
salt, table
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in to your machine's fully assembled pan.
Select the \"dough\" or \"manual\" cycle and press start.
10 minutes after your machine has started kneading the dough open the lid and check the coonsistency of the dough.
The dough should be tacky to the touch like the sticky part of a Post-it-note.
If the bread is too dry add 1 tablespoons of water at a time allowing a minute or two of kneading then check it again.
If needed add another tsp of liquid.
Repeat this until the dough reaches the proper consistency.
If the dough is too wet apply the above steps but using flour instead of liquid.
After the machine has beeped to indicate the dough is done, remove the dough and divide dough into 9 equal pieces.
Form each piece into smooth ball.
Place on large greased baking sheet.
Flatten balls into 4 inch rounds, cover and let rise in warm, draft free place until doubled in size 20 to 30 minutes.
Lightly beat egg white and 1 tblsp.
water.
Brush on buns.
Sprinkle with sesame seedl Bake at 375 for 12 to 15 minutes or until done.
Makes up to 9 buns.","url":"https://recipe.bluelayer.org/recipe/13159/hamburger-buns-for-the-bread-machine"},{"id":"13154","title":"Berry Almond Crumble Oatmeal","ingredients":"oats
nuts, almonds
sugars, brown
spices, cinnamon, ground
milk, buttermilk, fluid, cultured, lowfat
spices, cinnamon, ground
oats
blueberries, raw","directions":"For topping, combine oats and almonds in glass pie plate.
In microwave, heat on HIGH 2 to 4 minutes or until light golden brown, stirring every minute.
Cool completely.
In a amall bowl combine brown sugar and cinnamon.
Add to oat mixture, mix well.
For oatmeal, bring milk and cinnamon to a boil in medium saucepan; stir in oats.
Return to a boil; reduce heat to medium.
Cook 1 minute for quick oats, 5 minutes for old fashioned oats, stirring occasionally.
Gently stir in blueberries; Continue cooking, until blueberries are heated through and most of liquid is absorbed, about 1 minute.
Spoon oatmeal into bowls.
Sprinkle topping over oatmeal.","url":"https://recipe.bluelayer.org/recipe/13154/berry-almond-crumble-oatmeal"},{"id":"13146","title":"Mini Berry Pies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
goji berries, dried
sugars, granulated
cornstarch
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Crust:.
In a food processor (or by hand) mix salt and flour.
Cut butter into about 1/2 tbs chunks and pulse until the mixture is crumbly and butter is well distributed.
Add water and pulse until the dough starts to look like dough.
On your cutting board, lay out one large piece of saran wrap.
Place dough in center.
Put another large piece of saran over the dough, flatten slightly, then roll dough out until thin and even.
Peel back top of saran.
Using a 4 inch diameter or so cup, cut circles of dough.
In a non-stick or prepared muffin tin, lay the dough into the cup and let it gently fall inches Press gently until dough fills tin.
Leave some over the lip so you can crimp it to the top.
Complete with all of the rest of the tins.
Cover remaining dough and set aside.
Put tins into fridge.
Filling:.
Combine sugar, flour, cornstarch, and salt.
If you're doing two different types of pie (or more), split dry mixture in half.
With half berries, toss half the dry and then spoon into muffin tins (that you took out of the fridge).
With other half of berries, do the same and spoon into other muffin tins.
Get rest of dough and roll out.
Cut into strips if you want to be fancy and do lattice tops, or just do circles, or cut circles and then get ultra fancy and cut hearts or stars into the center.
Place over the top of the filling and crimp to the pie.
Bake in 400 degree oven for 30-35 minutes.","url":"https://recipe.bluelayer.org/recipe/13146/mini-berry-pies"},{"id":"13145","title":"Marathon Mud Pie","ingredients":"oats
yogurt, greek, plain, nonfat
milk, buttermilk, fluid, cultured, lowfat
bananas, raw
peanut butter, smooth style, without salt
chocolate, dark, 70-85% cacao solids
seeds, chia seeds, dried
salt, table","directions":"In a small bowl, mix together all ingredients and put in the fridge for at least an hour or overnight.
That's it!
TO MAKE A PARFAIT: After pudding is set, spoon 1/3 of it into a fancy dish and top with a dollop of greek yogurt and 3 banana slices.
Repeat 2 more times and drizzle a little peanut butter on top.","url":"https://recipe.bluelayer.org/recipe/13145/marathon-mud-pie"},{"id":"13140","title":"Miso-Peanut Butter Caramel Scones","ingredients":"oats
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
water, bottled, generic
peanut butter, smooth style, without salt
miso
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 425 degrees F.
For the scones: Combine the oats, flour, sugar, and baking powder in a medium bowl.
Add the butter, breaking it up with your fingers until it is in pea-sized pieces.
Add the milk and mix just until combined.
Place the dough in the refrigerator while the caramel cooks.
For the caramel: Add the sugar and water to a small saucepan.
Cook until the sugar begins to bubble and cook down.
Add the peanut butter and miso.
If the sugar hardens into chunks, dont worry.
Add the milk to the mixture regardless and cook until the mixture is the consistency of caramel, about 3 minutes or so.
Place in the freezer to cool for a few minutes.
Remove the dough from the fridge and cut into 4 pieces.
Roll each piece out into a 1/4-inch thick circle and place a quarter of the caramel on one half of the circle.
Fold the other half of the circle over and seal the edges with your fingers, loosely.
Place the scones on a cookie sheet covered with parchment paper and bake for about 12 minutes, or until the scones are golden.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/13140/miso-peanut-butter-caramel-scones"},{"id":"13138","title":"Apple Pie In A Jar [Washington] Recipe","ingredients":"water, bottled, generic
sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
lemon juice, raw","directions":"Make the syrup by putting the water in a large heavy pot and stir in the sugar, cornstarch, cinnamon, nutmeg and salt.
Bring to a boil, stirring constantly, and continue boiling till syrup is thick and bubbling.
Add in lemon juice.
Fill clean Mason jars with sliced apples.
Cover apples with syrup.
Seal and process in a boiling water bath for 20 mins.
NOTE: Use as you might a can of prepared apple filling.","url":"https://recipe.bluelayer.org/recipe/13138/apple-pie-in-a-jar-washington-recipe"},{"id":"13122","title":"Coleslaw - for Low-Carb Diets","ingredients":"salad dressing, mayonnaise, regular
vinegar, cider
sugars, granulated
cabbage, raw
celery, raw
salt, table
spices, pepper, black","directions":"NOTE: You may substitute 1/2 cup cream and 2 tbs mayo for the 1/2-3/4 cups mayo.
Thinly slice cabbage with knife.
Cut shreds into 1-inch pieces.
Put in bowl.
Add all other ingredients and stir to mix well.
Chill; stir before serving.","url":"https://recipe.bluelayer.org/recipe/13122/coleslaw-for-low-carb-diets"},{"id":"13119","title":"Garlic Oil and Roasted Garlic Cloves","ingredients":"spices, garlic powder
oil, olive, salad or cooking","directions":"Into a small, tall, glass or ceramic oven bowl, place a cup or more of peeled garlic cloves.
Cut off the little 'button' stem end of the clove.
Cover garlic with a mild olive oil.
Cover bowl with foil and poke several vent holes.
Put in 350 degree oven for 30 minutes or til cloves are slightly golden and can be pierced with a fork but not mushy.
Remove from oven and when cool enough to handle, pour the oil into a carafe (strain if desired); and save the cloves in a glass jar with a lid.
I use a cleaned-out clam juice bottle for the oil.","url":"https://recipe.bluelayer.org/recipe/13119/garlic-oil-and-roasted-garlic-cloves"},{"id":"13118","title":"Ekmek Turkish Bread","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"To make the starter: Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well.
Cover and let sit at room temperature overnight.
The next day, add 1/2 cup flour and 1/4 cup water to the bowl.
Cover and let sit at room temperature overnight.
On the third day, add 1/2 cup flour and 1/4 cup water to the bowl.
Cover and let sit at room temperature overnight.
To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water.
Let stand until creamy, about 10 minutes.
Break the starter into small pieces and add it to the yeast mixture.
Stir in 4 cups of flour and the salt.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Sprinkle a little flour over the dough and then cover it with a dry cloth.
Let it raise until double in size.
Put the dough back onto a lightly floured work surface and punch out the air.
Divide the dough in half and knead each piece for 2 to 3 minutes.
Shape each piece into a tight oval loaf.
Sprinkle two sheet pans with corn meal.
Roll and stretch two loaf until they are 15x12 inch ovals.
Dust the tops of the loaves with flour.
Cover with a dry cloth and let raise in a warm place until doubled in size.
Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 30 to 40 minutes.
Mist with water 3 times in the first 15 minutes.
Loaves are done when their bottoms sound hollow when tapped.
Let cool on wire racks before serving.","url":"https://recipe.bluelayer.org/recipe/13118/ekmek-turkish-bread"},{"id":"13107","title":"Flour Tortillas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic","directions":"Stir together flour, baking powder and salt.
Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together.
Turn out onto a board and knead until smooth.
Divide into 12 pieces and shape each into a smooth ball.
Cover lightly with plastic film and let rest about 15 minutes.
For each tortilla, flatten one ball into a 4 or 5-inch patty, then roll into a 9-inch round, rolling from center to edges.
Turn tortilla often, stretching dough as you carefully peel it off board.
Make sure these are paper thin, the thinner, the better!
As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat.
On a preheated electric griddle set at medium-high heat or about 375 degrees.
Almost immediately, tiny blisters should appear.
Turn tortilla and immediately start pressing a wide spatula directly on top of it-- press gently but firmly all over the top.
Blisters will form over most of surface as you press.
Turn tortilla and press all over other side until bilsters turn a golden brown; tortilla should remain soft.
If tortillas stick or brown too quickly, reduce heat.
Stack tortillas as cooked inside a folded cloth towel within a plastic bag; close bag and let tortillas steam and soften until all are cooked.
Serve tortillas as soon as they are soft; or cool, remove from bag, wrap in foil, and refrigerate or freeze.","url":"https://recipe.bluelayer.org/recipe/13107/flour-tortillas"},{"id":"13104","title":"Basic Simple Pizza Crust","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
oil, olive, salad or cooking
cornmeal, degermed, unenriched, yellow","directions":"Sift together 1 cup flour, yeast & salt.
Add water & mix well (I like to use a pastry blender but its not necessary.
).
Slowly, 1/2 cup at a time, add in the rest of the flour.
Pour oil over dough and knead before shaping into a ball.
Put someplace warm to rise for 15 minutes.
Sprinkle corn meal over warm baking stone or over pizza sheet and roll dough out.
Bake for 12 to 15 minutes.
Top and bake as is your preference.
These are some other variations:.
Add Italian Seasoning to the dough before setting to rise.
Add chunks of cheese or shredded cheese while adding in the water.
Use wheat flour in place or white flour.
Roll pieces of string cheese into the edges to form stuft crust pizza (one of my hubby's faves).","url":"https://recipe.bluelayer.org/recipe/13104/basic-simple-pizza-crust"},{"id":"13084","title":"Turkey Pinwheel Loaf","ingredients":"carrots, raw
onions, raw
delallo, italian seasoned breadcrumbs,
water, bottled, generic
salt, table
spices, parsley, dried
spices, thyme, dried
spices, pepper, black
ground turkey, raw
oil, olive, salad or cooking","directions":"Place carrots and 1 cup of onion in a saucepan and cover with water.
Bring to a boil.
Reduce heat.
Cover and cook until crisp-tender; drain.
In a bowl, combine bread crumbs, water, salt, parsley, thyme and remaining onion.
Crumble turkey over the mixture and combine well.
On a piece of heavy foil pat turkey mixture into a rectangle.
Spread carrot and onion mixture to 1 inch of the edges.
Roll up jelly-roll style, starting with a short side and peeing foil away as you roll.
Seal seams and ends.
Place, seam side down, in a greased 13 by 9 inch baking pan.
Bake, uncovered at 350 for 30 minutes or until the meat is no longer pink and a meat thermometer reads 165.
Let stand 10 minutes before cutting.","url":"https://recipe.bluelayer.org/recipe/13084/turkey-pinwheel-loaf"},{"id":"13081","title":"Apricot Sauce","ingredients":"orange juice, raw
sugars, granulated
apricots, dried, sulfured, uncooked
vanilla extract","directions":"In a medium saucepan, combine the orange juice, sugar, and apricot pieces.
Bring to a boil, remove from the heat, cover, and let stand 15 minutes.
In a food processor fitted with the metal blade or in a blender, puree the softened apricots and their liquid, along with the vanilla, until smooth.
If necessary, thin with a bit more orange juice.
This sauce can be stored in the refrigerator for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/13081/apricot-sauce"},{"id":"13075","title":"Cranberry Pudding Dessert","ingredients":"cranberries, dried, sweetened
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
water, bottled, generic
molasses
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
vanilla extract","directions":"Lightly grease a 2 quart metal container or a clean 1 pound coffee can.
Pick over whole cranberries, wash and drain.
Sift together the flour and salt; dredge cranberries in flour mixture.
Dissolve soda into boiling water and add molasses.
Stir and allow to foam up.
Add to the flour and cranberry mixture.
Mix together until well blended.
Spoon into a greased metal container; cover with a double layer of tinfoil and fasten with heavy elastic band or string.
Place into a deep saucepan and fill with water up to about the half way mark on the pudding can.
Cover pan and place over high heat.
Bring water to boil, reduce heat and simmer for one hour.
Remove from water and allow to cool.
When ready to serve, invert pan or open bottom of can and push through.
Slice in 1/2 inch pieces.
Prepare the sauce by mixing together the sugar, butter and cream.
Cook over medium heat until thick, stirring constantly.
Add vanilla and pour over individual slices of pudding.","url":"https://recipe.bluelayer.org/recipe/13075/cranberry-pudding-dessert"},{"id":"13072","title":"Glady's Hush Puppies","ingredients":"cornmeal, degermed, unenriched, yellow
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
onions, raw
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated","directions":"Cook cornmeal and water until still.
Remove from heat and blend in remaining ingredients.
Drop by teaspoon full into the hot shortening and fry for about 7 minutes or until a nice golden brown.","url":"https://recipe.bluelayer.org/recipe/13072/gladys-hush-puppies"},{"id":"13071","title":"Hazelnut Spritz","ingredients":"nuts, hazelnuts or filberts
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 350F (180C).
Cover two baking sheets with parchment paper.
A plain baking sheet need not be greased.
Put the nuts into the food processor and grind them until very fine.
In a large bowl, cream the butter, sugar and vanilla with an electric mixer until light.
Add the ground nuts and flour.
Mix until smooth.
Put the dough into a cookie press with a star or ridged tip and press into long, narrow strips.
Cut into 4-inch pieces.
Shape the strips into rings and place on the baking sheet.
Bake for 10 minutes, just until lightly browned.
Slide baked cookies on the parchment off the baking sheet onto the countertop to cool, or place onto a wire rack to cool.
While the cookies bake, combine the chocolate chips and cream in a small glass bowl.
Microwave at high power 1 minute at a time, or place over simmering water, stirring until melted.
Dip cooled cookies in the chocolateso that ends are coated by 1/2-inch.
Place on the parchment or on waxed paper to harden.","url":"https://recipe.bluelayer.org/recipe/13071/hazelnut-spritz"},{"id":"13065","title":"Mathri (Salted Crackers)","ingredients":"semolina, unenriched
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
salt, table
spices, caraway seed
spices, pepper, black","directions":"Mix the semolina in just enough water to make it completely wet and let it soak for about 20 minutes.
Mix the other flours, 1/2 cup oil, salt and caraway seeds together.
Add the soaked semolina and knead the dough, adding about 1/4 cup water as needed, until the dough becomes semi hard and supple.
Make little balls (walnut size) and shape them into patties.
On a flat surface, roll each patty, sprinkled with a pinch of black pepper, into a small round, about 1/4\" thick.
Prick the rounds with fork for air vents.
Heat the oil in a deep frying pan or wok on medium heat.
Fry the mathri, few at a time, turning as needed, until golden brown on all sides.
Drain them on paper towels or brown paper bag.
Repeat for the remaining mathri.
Serve when completely cold.
Variation: May add 1 cup fresh fenugreek leaves ( 1/2 cup dry leaves), black pepper and red chili powder, when making the dough.
Healthy Alternative: Use milk instead of water to make the dough.
Add 1 tablespoon baking powder and the desired spices.
Take small pieces of dough and shape like bread sticks.
Bake in the preheated oven at 425F for 5 minutes; turn and bake for another 5 minutes until light brown.","url":"https://recipe.bluelayer.org/recipe/13065/mathri-salted-crackers"},{"id":"13062","title":"Butter Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
water, bottled, generic","directions":"Mix flour, sugar, and salt in processor.
Add butter; pulse until coarse meal forms.
Gradually blend in enough ice water to form moist clumps.
Gather dough into ball; divide in half.
Form dough into 2 balls; flatten into disks.
Wrap each in plastic; chill 2 hours or overnight.","url":"https://recipe.bluelayer.org/recipe/13062/butter-pie-crust"},{"id":"13046","title":"Creamy Peanut Butter Rice Krispies Squares","ingredients":"milk, canned, condensed, sweetened
peanut butter, smooth style, without salt
syrups, corn, light
sugars, brown
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt","directions":"Combine sweetened condensed milk, peanut butter, corn syrup, and brown sugar in a saucepan over medium heat.
Stir and cook until sugar has melted and mixture almost comes to a boil.
Be careful not to let it burn.
Remove from heat.
Stir in the Rice Krispies.
Pack mixture into a greased 9x9-inch pan.
Let it cool.
Icing: Combine chocolate chip and peanut butter in a saucepan over low heat.
Heat and stir until chocolate chips are melted.
Remove from heat and spread over bars.
Cool completely.
Cut and remove from pan.","url":"https://recipe.bluelayer.org/recipe/13046/creamy-peanut-butter-rice-krispies-squares"},{"id":"13043","title":"Paleo Grilled Chocolate Cherry Crisp","ingredients":"cherries, sweet, raw
honey
spartan, real semi-sweet chocolate baking chips,
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
sugars, granulated
salt, table
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Preheat grill on medium heat for about 10 minutes.
The temperature gauge should read around 360-370 degrees F.
Cut two pieces of tinfoil into large sheets, about 8 inches long.
Lay the pieces on top of each other and fold in each edge about 2 inches, to make a smaller square.
Halfway through each fold, fold the edges of the tinfoil up, and squish the edges together, to make little square containers about 5-6 inches wide.
They dont have to be perfect or beautiful, but do try to keep them roughly that size.
Set aside.
In a large bowl, toss cherries with honey until evenly coated.
Divide cherries between prepared tin foil dishes (about 3/4 cup cherries per dish) and sprinkle 1/2 tablespoon dark chocolate over each dish.
Set aside.
(See notes below.)
In a medium bowl, stir together almond flour, coconut flour, cinnamon, coconut sugar, salt and roughly chopped almonds until combined.
Add chilled coconut oil pieces and, using your hands, blend into the flour mixture until mixture turns into fine crumbles and there are no longer and large chunks of coconut oil remaining.
Divide crumb topping between each of the tinfoil dishes.
Place dishes onto the grill, on indirect heat (not right on top of the flames) and cook until cherries are juicy, and bubbly and the crumb topping is golden brown, about 20 minutes.
Let cool slightly, top with coconut milk ice cream (if desired) and devour.
Notes: 1.
Its okay if the cherries dont totally fill each container.
But resist the urge to fill them more.
If you dont divide the cherries between the containers, there will be too much liquid when cooking, and the crisp will not be crispy.
You can mix the chocolate into the cherries when adding the honey, if you want.
However, I like to add it separately to make sure each crisp gets the optimum amount of chocolate!","url":"https://recipe.bluelayer.org/recipe/13043/paleo-grilled-chocolate-cherry-crisp"},{"id":"13040","title":"Becky's Party Mix","ingredients":"nuts, almonds
rice, white, long-grain, regular, unenriched, cooked without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,","directions":"Melt white chocolate in microwave according to package directions.
Mix all dry ingredients.
Mix until everyting is coated.
Spread on wax paper to set.
Break into pieces and store in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/13040/beckys-party-mix"},{"id":"13032","title":"Banana Split Bark","ingredients":"candies, white chocolate
pineapple, raw, all varieties
bananas, raw
nuts, pecans
cherries, sweet, raw
vanilla extract","directions":"Line a large cookie sheet with waxed paper.
In 2-quart saucepan, melt candy coating over low heat, stirring constantly.
In medium bowl mix pineapple, banana chips, pecans and cherries; reserve 1/2 cup.
Add remaining fruit mixture to melted candy coating; toss to coat.
Cool 5 minutes at room temperature.
Gently fold in baking chips.
Spread mixture evenly into 12x9-inch rectangle on waxed paper-lined cookie sheet; sprinkle with reserved fruit mixture.
Cool until set, about 30 minutes.
Break into 1 1/2x1 1/2-inch pieces.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/13032/banana-split-bark"},{"id":"13023","title":"Apple Pie With Pecans Recipe","ingredients":"nuts, pecans
butter, without salt
sugars, brown
apples, raw, with skin
spices, cinnamon, ground
spices, nutmeg, ground
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"In bottom of Glass Pie Pan combine: 1/2 c. butter and 1/2 c. brown sugar.
Then add in a layer ( 1 c. pecans) on top.
Spread first crust over this (I use ready made crust).
Filling: mix and put into first crust.
6 c. apples
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c. sugar
2 Tbsp flour
Spread on second crust, trim edges.
Puncture for air vents.
Bake 350 for 40-50 min.
Flip onto serving plate.
**careful VERY Warm syrup**","url":"https://recipe.bluelayer.org/recipe/13023/apple-pie-with-pecans-recipe"},{"id":"13019","title":"Sweet and Sticky Applesauce Baby Back Ribs","ingredients":"sugars, brown
spices, paprika
spices, garlic powder
spices, pepper, red or cayenne
mustard, prepared, yellow
salt, table
pork, fresh, loin, country-style ribs, separable lean only, raw
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sauce, barbecue
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
vinegar, cider
spices, cinnamon, ground
spices, ginger, ground","directions":"This recipe is only for those who can appreciate a sticky rib!
The applesauce is a sweet surprise that creates a thick sauce that's finger lickin' good.
Preheat the grill to medium.
Combine the brown sugar, paprika, garlic powder, red pepper, mustard and salt in small bowl.
Mix until well blended.
Put each rib rack onto a large piece of heavy duty foil.
Rub the seasoning mixture evenly onto both rib racks.
Fold up the sides of the foil, and pour 1/4 cup of apple juice into each rib foil packet.
Close the foil package, leaving room at the top for heat circulation.
Grill the packets for 1 hour on medium heat.
Meanwhile, combine 1/4 cup apple juice, the barbeque sauce, applesauce, cider vinegar, cinnamon and ginger in small bowl until well blended.
Remove the ribs from the foil packet.
Return them to the grill and brush them with the barbecue sauce mixture until well coated and caramelized.
Remove the racks from the grill to a cutting board and cut into 2-rib sections.
Arrange the ribs on a serving platter and serve.
Enjoy!
Cook's Notes: I use the shortcut of bottled barbecue sauce.
Apple juice adds to the apple flavor of the rib sauce.
It also creates steam inside the foil pack so the ribs don't dry out.
If you don't have apple juice you can use orange or pineapple juice, stock/broth or just plain old water.","url":"https://recipe.bluelayer.org/recipe/13019/sweet-and-sticky-applesauce-baby-back-ribs"},{"id":"13017","title":"Bread Rolls that Stay Soft the Next Day","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Put all of the ingredients in the bread maker and start the bread dough course.
Once the first rise has completed, divide the dough into 12 pieces, make them into round shapes, cover with a tightly-wrung towel and let sit for 15 minutes.
Make the dough into a teardrop shape.
Place the small end closest to you and use a rolling pin to extend.
Roll up from the small end, and then place on a baking pan with the seam facing down.
Spray with water and allow to rise for a second time.
Use your oven's fermentation function for 40 minutes.
Preheat your oven to 190C and bake for 15 minutes.
If you divide the dough up into 6 pieces, you can make hamburger buns!
Wiener Rolls
Corn Rolls","url":"https://recipe.bluelayer.org/recipe/13017/bread-rolls-that-stay-soft-the-next-day"},{"id":"12993","title":"The Best Raisin Bread for Bread Maker / Machine","ingredients":"water, bottled, generic
butter, without salt
wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, brown
salt, table
spices, cinnamon, ground
leavening agents, yeast, baker's, active dry
raisins, seeded","directions":"Firstly, mix the flour, milk powder, sugar, salt and cinnamon together thoroughly in a mixing bowl making sure there are no lumps.
Now add the luke warm water and butter into the bread machine.
(I divide the butter into four pieces and put one in each corner of the pan for easier mixing).
Then add the dry mixed ingredients into the pan.
Make a small well in the centre of the dry mixture and add the yeast.
Set the Bread Maker / Machine to 'Sweet Bread' setting and wait for it to 'BEEP' (approx 15 minutes) before adding the raisins.
Wait until cooked and enjoy fresh or toasted with butter -- YUM !
** If the mixture is too dry while mixing you can add a tablespoon of water.
Alternatively if its too moist, a tablespoon of flour should sort it out nicely.
**.","url":"https://recipe.bluelayer.org/recipe/12993/the-best-raisin-bread-for-bread-maker-machine"},{"id":"12978","title":"Salty Hazelnut Brittle Recipe","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
nuts, hazelnuts or filberts
salt, table","directions":"Line a baking sheet with parchment paper and set aside.
Place sugar, water, and corn syrup or agave nectar in a medium saucepan and stir to combine.
Cook over medium-high heat, without stirring, until mixture starts to brown, about 14 minutes.
Gently swirl the pan until the mixture is an even, deep amber color, about 1 minute more.
Immediately remove from heat and quickly stir in nuts and salt.
Pour immediately onto the prepared baking sheet, spread in an even layer, and let cool.
Once cool, break into small pieces and serve.","url":"https://recipe.bluelayer.org/recipe/12978/salty-hazelnut-brittle-recipe"},{"id":"12974","title":"Easy Cheesy Crackers from 100 Days of Real Food","ingredients":"wheat flour, white, all-purpose, unenriched
butter, without salt
cheese, cheddar","directions":"Preheat oven to 350 degrees F.
Combine all three ingredients in a food processor and blend (the sharper the cheese the cheesier the cracker).
The mixture will eventually turn into one big ball chasing itself around the bowl.
Be patient because it can take a few minutes.
Roll the ball into a log about 1 1/2 in diameter.
At this point you could refrigerate the dough until later.
With a sharp knife slice 1/4 thick pieces off the log (pictured) and place each one flat on an ungreased baking sheet.
Try to rotate which side you are cutting down on because the top of the log does start to flatten a little.
It is like your very own homemade slice and bake!
If you want your crackers to look a little fancy (as pictured above) take a fork and gently mash down the top of each one before baking.
Bake for 12 14 minutes or until golden brown.
These crackers can be stored in the freezer so double the recipe and save some for later!","url":"https://recipe.bluelayer.org/recipe/12974/easy-cheesy-crackers-from-100-days-of-real-food"},{"id":"12973","title":"Kozinaki","ingredients":"nuts, almonds
honey
sugars, granulated","directions":"Preheat oven to 350F
Spread the chopped nuts in a single layer in a pan and toast them in the oven for 8 to 10 minutes, turning them about with a spoon from time to time.
Watch carefully for any sign of burning.
In a heavy 2-quart pan, combine the honey and sugar and, stirring constantly, bring to a boil.
When the syrup reaches 220F on a thermometer, lower the heat and stir in the nuts.
Stirring often, cook for 15 minutes.
Brush the inside of an 8- to 9-inch round pie tin or pan with cold water and pour in the nut mixture.
Smooth the top and set aside, uncovered, to cool.
When firm, dip the pan into hot water and invert a flat plate on top.
Grasping the two firmly together, turn over; the candy should slide out in one piece.
With a sharp knife dipped in hot water, cut into diamond shapes.
The candy will keep at room temperature for about one week.","url":"https://recipe.bluelayer.org/recipe/12973/kozinaki"},{"id":"12744","title":"Tofu with Tomato and Mushroom Sauce","ingredients":"tofu, raw, regular, prepared with calcium sulfate
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
mushrooms, white, raw
sauce, pesto, classico, basil pesto, ready-to-serve
cheese, feta","directions":"Drain and rinse tofu; pat dry.
Slice the block crosswise into eight 1/2-inch-thick slabs.
Coarsely crumble each slice into smaller, uneven pieces.
Heat oil in a large nonstick skillet over high heat.
Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes.
Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
Add tomatoes and mushrooms and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Remove from the heat and stir in pesto and feta.","url":"https://recipe.bluelayer.org/recipe/12744/tofu-with-tomato-and-mushroom-sauce"},{"id":"12930","title":"Home Made Beef Hash #5FIX","ingredients":"oil, olive, salad or cooking
potatoes, raw, skin
corn, sweet, white, raw
salt, table","directions":"Chop cooked meat into half inch pieces.
On medium-high heat in a lg.
cast iron frying pan or skillet.
Add olive oil.
When oil is hot add potatoes and saute stirring gently about 14 minutes.
Add beef and seasoning continue cooking about 10 more minutes stirring gently as not to break up potatoes.","url":"https://recipe.bluelayer.org/recipe/12930/home-made-beef-hash-5fix"},{"id":"12924","title":"Summer Sorbet","ingredients":"goji berries, dried
sugars, granulated
lemon juice, raw
alcoholic beverage, distilled, vodka, 80 proof
salt, table","directions":"Berries: Rinse, stem and halve large strawberries.
Peel the stone fruits, halve, pit, and chop larger specimens into 1/2-inch pieces.
Puree the fruit in a food processor along with the sugar, lemon juice, vodka and salt.
Pour into another vessel and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours.
Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream.
Freeze for at least 4 hours in an airtight container or until ready to serve","url":"https://recipe.bluelayer.org/recipe/12924/summer-sorbet"},{"id":"12909","title":"Honey Krispies","ingredients":"sugars, powdered
honey
peanut butter, smooth style, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded
spartan, real semi-sweet chocolate baking chips,","directions":"Place a sheet of waxed paper on a cookie sheet so cookies won't stick.
Combine powdered sugar, honey and peanut butter in a medium bowl.
Stir until mixed well.
Stir in cereal and raisins.
Using hands, shape mixture into 1-inch balls.
Roll balls in sprinkles and place on a cookie sheet.
Refrigerate for 1 hour.
Cookies should feel firm when touched.
Serve right away or place in tightly covered container and store in refrigerator.","url":"https://recipe.bluelayer.org/recipe/12909/honey-krispies"},{"id":"12901","title":"Cranberry Banana Jam","ingredients":"cranberries, dried, sweetened
water, bottled, generic
bananas, raw
sugars, granulated
pectin, unsweetened, dry mix
lemon juice, raw","directions":"Prep jars by sterilizing in boiling water.
Set jars aside on a kitchen towel.
In a large saucepan, combine cranberries and water over medium heat.
Simmer for 10 minutes or until cranberries start to pop.
Next stir in mashed bananas and sugar.
Increase heat to medium-high; boil for 1 minute.
Remove from the stove and stir in pectin and lemon juice.
Pour the hot jam into sterilized jars.
Wipe the rims of the jars with a damp cloth to remove any spills.
Attach two-piece lids to each jar.
Tighten finger tight.
Process in a boiling water for 10 minutes.
Lift the jars from the boiling water using canning utensils or rubber-coated tongs.
Place the jars of jam at least one inch apart on a folded towel, and lay another kicthen towel over the jars so they cool slowly.
After 10-15 minutes, you will start to hear the lids pop (that is a good thing!).
Let the jars cool completely.","url":"https://recipe.bluelayer.org/recipe/12901/cranberry-banana-jam"},{"id":"12881","title":"Cream Cheese Potato Soup","ingredients":"potatoes, raw, skin
soup, chicken broth or bouillon, dry
onions, raw
celery, raw
salt, table
spices, pepper, black
cheese, parmesan, hard
potatoes, raw, skin","directions":"In a large saucepan or Dutch oven, combine potatoes, broth/stock, onions, celery, salt and pepper.
Bring to a boil and cook (with the lid slightly off so steam can escape) over medium heat until the potatoes are tender, about 20 minutes.
Smash the potatoes with a potato masher until all large pieces are broken up.
Reduce heat to low and add the cream cheese (works best if the cream cheese is at room temperatureI learned this the hard way).
Heat, stirring frequently, until the cheese melts.
Add the instant potatoes, cover, and remove from the heat.
Allow to sit for 23 minutes.
Stir and serve, garnished with extra cheddar cheese, scallions, bacon, etc.","url":"https://recipe.bluelayer.org/recipe/12881/cream-cheese-potato-soup"},{"id":"12879","title":"Peppermint & Chocolate Popcorn","ingredients":"snacks, popcorn, air-popped (unsalted)
spartan, real semi-sweet chocolate baking chips,
candies, white chocolate","directions":"Place the candy canes in a plastic bag, close bag and whack with a rolling pin to crush.
Pop the popcorn kernels using your desired method.
Allow popcorn to cool.
Melt white chocolate melting wafers according to package directions.
If you substitute white chocolate chips you need to add a tablespoon of butter once melted to soften the chocolate when it hardens, this will also make it smoother and easier to work with.
Add the melted chocolate wafers to the popcorn and stir until fully coated.
Slowly add crushed candy canes and stir into popcorn.
Pour the covered popcorn on a sheet pan covered with wax paper and allow it to cool and harden.
Once the mixture is cool break into bite sized pieces by hand.
Store it in a cool airtight container.","url":"https://recipe.bluelayer.org/recipe/12879/peppermint-chocolate-popcorn"},{"id":"12871","title":"Apple Pie With Cheddar Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cheese, cheddar
butter, without salt
lard
shortening, vegetable, household, composite
water, bottled, generic
apples, raw, with skin
sugars, brown
apples, raw, with skin
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, anise seed
spices, nutmeg, ground
lemon juice, raw","directions":"For the crust, combine the flour with the sugar and salt in a food processor.
Scatter the cheese over the flour.
Cut the butter, lard and shortening into small pcs, and add in them.
Process briefly, till a crumbly meal forms.
(Alternatively, combine the ingredients in a bowl with a pastry blender.)
Pour in the smaller amount of water, and process or possibly blend till the dough holds together, adding the extra water if needed.
Divide the dough into two balls.
Wrap these in plastic, and chill them for at least 30 min and as long as 24 hrs.
Preheat the oven to 400 degrees.
Combine the apples with the smaller amount of brown sugar, adding the rest if they taste overly tart.
Fold in the remaining ingredients.
Roll out both balls of refrigerated dough on a floured surface.
Place one in the bottom of whichever size pie pan you=re using, add in the filling, and top with the second crust.
Crimp the edges and prick a few holes in the top to allow the steam to escape.
Bake the pie for 50 to 55 min, till the crust seems well set and lightly browned.
Check it after 25 to 30 min, covering the edges with foil if they appear to be browning too rapidly.
Serve the pie hot or possibly at room temperature.
Yield: 1 10-inch pie or possibly a 9-inch deep-dish pie","url":"https://recipe.bluelayer.org/recipe/12871/apple-pie-with-cheddar-crust-recipe"},{"id":"12859","title":"Black-Eyed Susans","ingredients":"dates, deglet noor
nuts, pecans
cheese, cheddar
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
sugars, granulated","directions":"Stuff dates with pecan halves.
Set aside.
Cream the cheese and the margarine together well.
Add flour, salt, and cayenne pepper.
Mix well.
(Note: this dough should be very stiff.
).
Put mixture into cookie press with the box plate attached.
Squeeze out in long strips.
Cut long strips into 2 -3 inch pieces.
Wrap these pieces around pecan-stuffed dates.
Roll in sugar and place on a cookie sheet.
Bake at 300 degrees F until light brown.","url":"https://recipe.bluelayer.org/recipe/12859/black-eyed-susans"},{"id":"12852","title":"Simply Delicious Fruit Cobbler","ingredients":"butter, salted
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, pumpkin pie spice","directions":"Preheat oven to 350F.
Place stick of butter on bottom of baking dish (can be 9x7, 9x9, 8x8, or 2-qt round casserole dish), and microwave until butter is completely melted.
Set aside.
In a mixing bowl whisk together flour, sugar, milk, and baking powder.
Pour mixture over butter - Do not mix into butter!
Again, without mixing, evenly distribute pie filling over butter/batter.
Bake at 350F for approximately 1 hr and 15 minutes or until crust is golden brown, and top center of crust is fully baked.
Best when served warm with or without vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/12852/simply-delicious-fruit-cobbler"},{"id":"12848","title":"Sunflower Seed Crunch","ingredients":"sugars, brown
seeds, sunflower seed kernels, dried
wheat flour, white, cake, enriched
butter, without salt
syrups, corn, light","directions":"Combine all ingredients in large bowl; mix well.
Place batter on sheet of parchment paper, cover with second sheet of parchment and roll batter into thin sheet (9 x 12-inch rectangle).
Chill 10 minutes.
Preheat oven to 400F.
Remove top sheet of parchment and place dough on sheet pan.
Bake until golden brown, about 5 minutes.
Cool; break into pieces.","url":"https://recipe.bluelayer.org/recipe/12848/sunflower-seed-crunch"},{"id":"12837","title":"Chocolate Covered Dried Cherries","ingredients":"cherries, sweet, raw
pascha, organic bitter-sweet dark chocolate chips,","directions":"Place the dried cherries in a coating pan attached to a stand mixer.
Spin at low speed.
Using a ladle, add the chocolate to the spinning cherries.
Add one ladleful at a time until the cherries are coated to the desired thickness.
(Use a 50/50 ratio (50 percent chocolate, 50 percent weight of the cherries.)
If a thicker coat is desired, use more chocolate and vice versa.
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate).
There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted.
Be very careful not to overheat it.
(The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip.
It will retain its shape even when mostly melted.
White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.)
Any remaining lumps will melt in the chocolate's residual heat.
Use an immersion blender or whisk to break up the lumps.
Usually, chocolate begins to set, or crystallize, along the side of the bowl.
As it sets, mix those crystals into the melted chocolate to temper it.
A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding.
In this method, add small pieces of unmelted chocolate to melted chocolate.
The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount.
It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering.
Two thirds of the melted chocolate is poured onto a marble or another cold work surface.
The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set.
This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature.
If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached.
This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife.
If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.","url":"https://recipe.bluelayer.org/recipe/12837/chocolate-covered-dried-cherries"},{"id":"12835","title":"Christmas Peppermint Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
peppermint, fresh
candies, white chocolate","directions":"Line 2 cookie sheets with parchment paper or aluminum foil.
Melt the dark chocolates together using microwave or double boiler.
Stir til completely smooth.
Stir in peppermint flavour.
Pour onto both cookie sheets and spread out flat and smooth with spatula.
Let dark chocolate cool.
Meanwhile, melt white chocolate.
When smooth, drizzle evenly over hardened dark chocolate.
Jiggle pan to smooth out white chocolate.
Sprinkle with sprinkles or candy.
Let cool.
Break bark into pieces.","url":"https://recipe.bluelayer.org/recipe/12835/christmas-peppermint-bark"},{"id":"12834","title":"Fresh Milled Grain Whole Wheat Bread in Bread Machine","ingredients":"wheat flour, white, all-purpose, unenriched
vital wheat gluten
honey
butter, without salt
salt, table
milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry","directions":"Grind about 5 cups of hard red or hard white spring wheat.
This should make a little more than 600 grams of flour.
Weigh the flour out.
Tip for using Vitamix--store grain in freezer so it does not get hot during grinding.
Do only 1 cup at a time.
You can re-grind the larger pieces.
Measure it out on a scale because the weight of flour is different depending on the grind.
This is key.
It will be around 4-5 cups, but you won't get bread that is as good if you use volume over weight.
In your bread machine, add everything EXCEPT yeast and about 1 cup of flour.
Turn on your bread machine and let it mix.
It'll be kind of gloopy, that's fine.
You might need to help get all the wheat wet by mixing it inches It doesn't have to be perfect, but we want the wheat wet.
Stop once it's mixed (turn off machine).
Of course you can do that by hand if you want to.
Set the timer on your bread machine for at least 8 hours later and use the dough cycle for the best bread.
You can wait up to 24 hours.
The wait is so that the whole wheat can do a few important things; develop a good gluten and break down phytic acids.
By using buttermilk (you can make your own or use water and 2 tsp apple cider vinegar) you give it an acidic environment to do it's thing.
Pour the remaining flour on top of the dough and make a little \"bowl\" in the flour and carefully pour the yeast into the indent so that it is separated from the dough.
If you don't, it will activate too early.
Even better if you have a bread machine with a separate yeast chamber.
If so you do not need to hold back any flour.
When the machine beeps the next morning, the dough should be nicely risen, although you might expect it to be a bit higher if you're used to using regular bread flour.
Worry not, my friend.
Wash your counter very well and spray a little oil on it.
Oil up your hands and turn the dough onto the counter.
Fold it over itself a few times and then tear the dough in half.
Just using your hands make it into a rectangle and roll it up tightly.
Place it into an oiled bread pan.
Cover with a towel and allow to rise for another hour or so.
I just turn on my oven for a bit at low heat and then turn it off.
Take the towel out of the oven (very important part) and bake for 25-30 minutes at 350.","url":"https://recipe.bluelayer.org/recipe/12834/fresh-milled-grain-whole-wheat-bread-in-bread-machine"},{"id":"12832","title":"Lime Nut Buttons","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
butter, without salt
lime juice, raw
vanilla extract","directions":"Several hours before baking:.
In a small bowl, combine flour and salt.
In a food processor, combine 1/2 cup confectioner's sugar, pecans, and coconut.
Process till pecans are finely ground.
With electric mixer, beat butter till creamy.
Add the pecan mixture, beat till well blended.
Beat in lime zest and vanilla.
Scrape down sides of bowl and add flour mixture beating until just combined.
Remove the dough from the bowl, wrap in plastic and chill until firm, about 3 hours.
To bake:.
Heat oven to 350*F. Measure the dough into heaping teaspoon size pieces and roll each piece between the palm of your hands to form a ball.
Place the balls 1 1/2\" apart on ungreased cookie sheets.
Bake until edges of cookies just begin to brown., 12 to 14 minutes.
Let cool on cookie sheets 3 to 4 minutes, then roll in confectioner's sugar while they are still very warm.
Repeat rolling to create a delicate powdery coating.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/12832/lime-nut-buttons"},{"id":"12826","title":"Classic Cinnamon Buns","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, brown
salt, table
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
sugars, brown
spices, cinnamon, ground","directions":"To begin, put the 5 cups of water in a bowl and put the yeast in as well.
Stir until the yeast is dissolved and the water looks cloudy.
Stir 6 cups flour in with the yeast, always stirring in the same direction.
After that let the mixture sit for 2 hours, and it should be covered.
The mixture will have grown.
Gently stir it, then add in the sugar and salt and mix it in.
Add 6 more cups flour, one cup at a time.
When the dough becomes far too difficult to stir with a spoon, put in on a well floured workspace.
Knead the dough for about 10 min.
Add more flour as needed.
After the 10 min the dough should be smooth and elasticky.
Place the dough in an oiled bowl and allow it to sit for 1 1/2- 2 hours.
The bowl should be coverd with plastic wrap.
After letting it sit it should have doubled in size.
Put it on your workspace and roll into a square about 24 inches long.
Rub the oil all over the top surface of the dough and then lightly sprinkle the sugar and then the cinnamon.
Roll the dough up so it looks like a big roll and cut it in to about 24 equal pieces, (about 1 inch in length for each roll).
On parchment or a lightly greased baking sheet lay out the rolls and cover them with plastic wrap, then allow them to rise for 30 min.
While this is happening, preheat your oven to 400 deg F.
After the 30 mins the rolls should have risen some.
Place them in the oven and allow to cook for 35 to 40 min.
If you want a nice soft top, place a cotton cloth on top of them for about 10 min.","url":"https://recipe.bluelayer.org/recipe/12826/classic-cinnamon-buns"},{"id":"12816","title":"Easy Very Tasty No-Bake Choco-Peanut Butter Fudge Oat Cookies","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cocoa, dry powder, unsweetened
peanut butter, smooth style, without salt
oats
peanut butter, smooth style, without salt","directions":"- Have the cocoa, peanut butter, and oats pre-measured out before start and laid aside as they will be needed quickly.
- Also lay about 2 feet of tin foil out on the counter in advance (ungreased).
- Begin by putting white sugar, milk, and butter/margarine in cooking pot on the stove.
- Turn fire on medium-low and stir continuously.
- Wait for things to heat up and you want to adjust the fire to keep it at the perfect level, which is tiny, tiny bubbles slowly coming up almost like its on the verge of beginning to boil.
(If there are bubbles everywhere and things are starting rumble, its too high).
Note: Very important to NOT overcook as sugar burns easily and tastes awful.
- Once its at the perfect level, stir constantly for about 2 minutes than turn fire off but keep pot in place.
- Drop in cocoa and quickly stir until all chunks are out.
- Drop in peanut butter and stir until completely melted and stirred inches.
- Drop in oats and stir in completely.
- Quickly remove and using spoon, begin scooping up/dropping globs onto foil depending on size desired (I prefer a little over a tablespoon).
- Let sit uncovered for 20 minutes, allowing them to harden up.
- Once hardened, wash hands and scoop a little bit of creamy peanut butter onto tip of pointer finger.
- Lightly and gently dab the top of a cookie with the tip of your finger and lift up, leaving a tiny Hershey-kiss shaped pile.
Do this 8-10 times all over the top of each cookie (scooping up more onto finger as needed).
Note: The amount done depends on taste; it just adds a hint of salty peanut butter taste on the top.
You can easily break a test cookie in thirds to test 3 different amounts to find desired taste.
- Once done, leave uncovered for a few hours before wrapping up.
This allows peanut butter to dry-out and harden on top.
- Eat and enjoy!
~TRY THESE TASTY, FUN IDEAS!~.
~ Make a batch but with every cookie unique, adding special things on top before hardening such as caramel candies, mini-marshmallows, raisins, white chocolate kisses, coconut, cashews, peanuts, pecans, walnuts, dark chocolate M&Ms, candy corn, frosting.etc!
~ Divide everything all the ingredients by 3 to make 3 different pots then take each pot and use a different filler; batch #1 using oats, batch #2 using rice crispies, cereal, and batch #3 using frosted corn flakes!
~ Use bigger globs and after putting each one down, push a small Reese peanut butter cup in the middle instead of dabbing peanut butter on after done!
~ Use 1/2 cup extra oats and 3 1/2 inch globs and after putting each one down, push in 3 robin egg candies to make robins nests!
~ To holiday-ify, get small candy-coated Hershey kisses, pick out holidays colors (ex: red, green, & white for christmas) and right after putting each glob down, push a few onto the top of each cookie!
~ Instead of using globs, flatten with a spoon into 1/4 inch thick 3in square or circle and later use in place of chocolate bar when making yummy s'mores!
NOTE: You'll see I used specific brand names for 2 things.
The peanut butter because after using a few brands, me and others agreed that this one definitely tasted the best for the cookies.
The oats because other brands such as Quaker were MUCH different textured and were hard and completely ruined the taste or texture of the entire experience.
So following these aren't required but very recommended.","url":"https://recipe.bluelayer.org/recipe/12816/easy-very-tasty-no-bake-choco-peanut-butter-fudge-oat-cookies"},{"id":"12815","title":"Very Berry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
butter, without salt
strawberries, raw
cherries, sweet, raw
blueberries, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift and measure the flour.
Re-sift the flour with the other dry ingredients.
Work the butter into the dry ingredients with your fingers.
Add the dried fruit to the flour mixture and mix thoroughly.
Add the milk and mix until just incorporated.
Do not over mix.
Divide the dough into two equal parts.
On an ungreased cookie sheet, pat into a round about the thickness of a biscuit (about 3/4 to 1 inch thick).
Cut into wedge shaped pieces, like a pie and bake for 15 minutes at 450 degrees.
Serve warm with fresh Clotted Cream (see my recipe box for my Clotted Cream recipe).","url":"https://recipe.bluelayer.org/recipe/12815/very-berry-scones"},{"id":"12809","title":"Ganache","ingredients":"cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,","directions":"In a heavy saucepan, boil heavy cream.
Turn off the heat.
Add chopped chocolate pieces and let it rest until melted.
Use a rubber spatula to stir the mixture until all the pieces are melted.
Pour it into a room-temperature bowl and cover with plastic wrap.
Refrigerate the ganache until firm.
Note: For White Chocolate Ganache, substitute white chocolate for semisweet or bittersweet dark chocolate.
Storage: Store the icing in an airtight container and refrigerate.
The icing will keep for up to 2 weeks in the refrigerator.
Yield: 3 1/2 cups (800 g)","url":"https://recipe.bluelayer.org/recipe/12809/ganache"},{"id":"12806","title":"Blacken Your Soul Seasoning","ingredients":"spices, chili powder
spices, paprika
spices, onion powder
spices, garlic powder
spices, pepper, black
spices, pepper, red or cayenne
spices, thyme, dried
spices, oregano, dried
sugars, brown","directions":"Place all ingredients in a small bowl.
Stir together until well combined.
It's best to use your fingers to easily feel and break up any clumps, especially of brown sugar.
Give a pinch a taste.
Add additional cayenne if more heat is desired.
Use immediately or transfer to an air tight container, store with all your other seasonings.
Makes enough to very generously coat 1-2 lbs of meat.
Suggested uses: add to your favorite veggies before roasting as you would with any other seasoning.
Coat chicken, pork, fish, or even beef with 1 tsp per side minimum (more for larger pieces of meat or for more heat).
Pat into meat.
Coat 1 lb of shrimp with 2 tsp seasoning in a large bowl and toss to coat.
Allow any meat to marinate in seasoning for 30 minutes to 1 hour before cooking.","url":"https://recipe.bluelayer.org/recipe/12806/blacken-your-soul-seasoning"},{"id":"12805","title":"Sweet Cauliflower","ingredients":"cauliflower, raw
butter, without salt
sugars, brown","directions":"Parboil the cauliflower in boiling salted water until it is tender-crisp-- don't let the pieces get too soft.
Drain and set aside.
In a large skillet over medium heat, melt butter, then add drained cauliflower and turn gently to coat evenly.
Sprinkle evenly with the brown sugar.
Continue turning and coating until sugar begins to melt completely and starts to caramelize-- about 3 or 4 minutes.
Remove from heat and transfer florets to a serving bowl using a slotted spoon.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/12805/sweet-cauliflower"},{"id":"12803","title":"Cream Cheese Yukon Gold Whipped Potatoes","ingredients":"potatoes, raw, skin
cream, fluid, heavy whipping
butter, without salt
cream, sour, cultured
cheese, parmesan, hard
lemon juice, raw
spices, pepper, black
salt, table","directions":"In heavy, medium pot combine potatoes with enough cold water to cover.
Place over moderately high heat, cover, and bring to a boil.
Continue boiling until potatoes are easily pierced with fork, about 15 minutes.
Drain and pass through food mill or ricer into large mixing bowl.
Set aside.
In small saucepan over moderate heat, combine heavy cream and butter and bring to boil.
Add cream mixture, sour cream, and cream cheese to potatoes, and beat until light and fluffy, about 1 minute.
Stir in lemon juice and salt and pepper.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/12803/cream-cheese-yukon-gold-whipped-potatoes"},{"id":"12778","title":"Magic Bullet Six-Second Chicken Salad","ingredients":"apples, raw, with skin
onions, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
nuts, pecans
salad dressing, mayonnaise, regular","directions":"Add the ingredients to the SHORT CUP, in the order they are listed, and twist on the CROSS BLADE.
Put the cup on the Magic Bullet power base and press down to start the motor.
Release pressure immediately, pause and let the ingredients settle.
You can also tap the cup on the counter top to redistribute the ingredients and move larger pieces closer to the blades.
Repeat the pulse technique until you've reached the desired consistency.
Serve over a bed of lettuce or between two slices of bread.","url":"https://recipe.bluelayer.org/recipe/12778/magic-bullet-six-second-chicken-salad"},{"id":"12775","title":"How to Make Fresh Ricotta at Home","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vinegar, distilled
salt, table","directions":"Heat the milk and cream over medium-high heat until the mixture reaches 185 degrees Fahrenheit.
Do not let the milk boil.
(Note: I saw little bubbles form on the surface at about 175 degrees, at which point I turned down the heat to medium, just to ensure the temperature didnt rush past 185 degrees or start to boil while I wasnt looking.)
(Another note: The surface of the milk will pucker while it heats.
Do not be afraid.
This is normal.
Feel free to skim it off if it freaks you out, but only do this right before the milk hits 185 degrees, because the skin will appear again very quickly.)
When the mixture reaches 185 degrees, remove the pot from the burner and set on a cool surface.
Add the white vinegar immediately and stir gently for 30 seconds.
Behold, ricotta curds will form!
Stir in the salt gently to incorporate.
Cover pot with a kitchen towel (preferably a clean one) and let sit for 2 hours at room temperature.
(This is the point at which my dad would freak but let me assure you, I have eaten this ricotta for two days in a row, and Im still alive to write this.)
Set the colander into the bowl.
Line the colander with several layers of cheesecloth.
After the 2 hours has elapsed, gently scoop the curds into the center of the strainer.
Once youve gotten most of the curds out of the stockpot, pour the remaining liquid and curds into the colander.
Fun fact to know and tell the white liquid is called whey.
Gather the cheesecloth at the top, and if youd like, fasten together with a rubber band/piece of twine/your kids hair ribbon.
Gently squeeze the curds to encourage draining of the whey.
Let the curds continue to drain for 30 minutes, gently squeezing a couple of times during the 30 minutes.
Unwrap the curds and put cheese into an airtight container.
(Note: this recipe made about 3 cups of ricotta for me.)","url":"https://recipe.bluelayer.org/recipe/12775/how-to-make-fresh-ricotta-at-home"},{"id":"12768","title":"Okara Cookies Made with Pancake Mix","ingredients":"okara
pancakes, plain, dry mix, complete (includes buttermilk)
butter, without salt","directions":"Spread the fresh okara on a plate and dry in a microwave.
Its weight will be reduced from 100 g to about 30 g.
In a 500 w microwave, heat for 5 minutes at first.
When you open the door, let the steam out and stir the okara.
Microwave for an additional 3 to 5 minutes.
In a 600 w microwave, heat for 3 minutes first.
When you open the door, let the steam out, and stir the okara.
Microwave for an additional 2 to 3 minutes.
Do not cover with cling film.
When the steam accumulates inside, open the door, and let it out.
It's done when it's dry and crumbly.
Heat the butter in a microwave for about 40 seconds to melt (melt completely to mix easily with the other ingredients).
Add the okara and pancake mix.
Wear a plastic bag as a glove and mix the mixture until combined.
Grab the mixture, turn the back inside out, and you will have the mixture inside the bag.
Massage through the bag.
Mix well until the butter is evenly distributed.
If you can't bring the mixture together as a dough, add a little milk or soy milk (refer to the hints).
Preheat the oven to 180C (baking time is 15 to 20 minutes).
Roll out the dough thinly over the plastic bag, using a rolling pin.
Cut the dough into your favorite shapes with a knife over the bag (this way, you don't need to wash the knife later).
Open the bag.
Place a piece of parchment paper over the prepared dough and set a baking tray on top.
Flip it over and you can place the dough on the parchment and tray without fail.
Bake in and oven preheated to 180C for 15 to 20 minutes.
After baking, leave the cookies inside to obtain a crispier texture.
You can snap off the cookies along the lines you scored with a knife.
Make them in bulk and freeze.
You can eat them anytime you want.
You don't need to defrost or reheat at all.
You can enjoy chilled cookies.
This is a sister recipe.
I used fresh okara for moist cookies.
This is another sister recipe.
I used okara that was dried quickly with a frying pan for crunchy cookies similar to the current recipe.","url":"https://recipe.bluelayer.org/recipe/12768/okara-cookies-made-with-pancake-mix"},{"id":"12753","title":"Snow Candy","ingredients":"spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Melt candy in a double boiler.
Add nuts and cereal.
Mix well.
Spoon onto waxed paper.
Refrigerate until firm.
Break into pieces and store in air tight container.","url":"https://recipe.bluelayer.org/recipe/12753/snow-candy"},{"id":"12751","title":"Final Liberation Diet Chocolate Yoghurt","ingredients":"cocoa, dry powder, unsweetened
sugars, granulated
vanilla extract
yogurt, greek, plain, nonfat
spartan, real semi-sweet chocolate baking chips,","directions":"Grate part of a piece of your preferred chocolate into a bowl.
I used Dark Bitter chocolate for the strongest chocolate flavour) but I'm sure that bittersweet or even white chocolate would be fine if you prefer!
:).
Put aside.
Spoon Cocoa powder into a small plastic tub.
(A cleaned, used individual yoghurt tub is ideal - plastic is good because it doesn't warm the yoghurt like pottery or glass would.
).
Add the granulated sweetener and mix it well with the cocoa.
Add the vanilla flavouring and a small 3/4 teaspoon or so of the yoghurt.
Using teaspoon mix well until all the cocoa is mixed in and it forms a very thick paste.
If necessary add a little more yoghurt.
Should only take a few seconds.
Add a little more of the yoghurt - a teaspoon or two and mix that in well.
Then add the rest of the yoghurt and stir it well.
Add the grated chocolate and stir into the yoghurt.
DEVOUR!
Note: I kept the sweetness on the light side because it's easy to add more.
I actually added another 1/2 tsp sweetener but it kind of depends how heaped you make those teaspoons - I don't !
If you find it's already a bit too sweet then you can add a little more yoghurt.
This would stand the addition of some preserved cherries or other fruit such as small pieces of orange, banana, butterscotch or toffee chips and even a little kirschwasser, rum or Baileys if you're feeling indulgent.
If you're feeling really indulgent you could add cherries, liqueur and top with whipped cream, then sprinkle some grated chocolate or candied citrus fruit or zest for presentation.
Can easily be prepared in larger volumes and chilled.
UPDATE:.
I did make it again later - and yes it is absolutely delicious with small pieces of chopped up ripe banana :).","url":"https://recipe.bluelayer.org/recipe/12751/final-liberation-diet-chocolate-yoghurt"},{"id":"12749","title":"Spelt Flat Cake","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"Pour the water to a bowl, add yeast and sugar, mix it up and leave it for 10 min to let the yeast to work a bit in the water.
Sieve spelt and wheat flour to the bowl, add the oil and salt.
Mix all ingredients to get a homogeneous dough.
Form 10 rolls from the dough.
Cover them and leave for 1 hour to let the dough grow.
Roll out each piece of dough to the thickness of about 5mm(0.15\").
Take a pan and warm it up.
Roast each cake on the dry pan on the middle heat for about 2 minute on each side.
They are ready when you see brown bubbles on the surface.","url":"https://recipe.bluelayer.org/recipe/12749/spelt-flat-cake"},{"id":"12741","title":"Strawberry Bread","ingredients":"strawberries, raw
strawberries, raw
wheat flours, bread, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
butter, without salt","directions":"Preparation: Cut the dried strawberries into about 5 mm pieces.
Place into a sieve, and pour hot water.
Blot dry with a paper towel.
Wash and drain the strawberries, place into a mixer, and puree.
After that, we will be working with 145 g.
Add the ingredients from step 2 and salt to the bread maker, and set the dried strawberries into the ingredients section.
Start the dough course.
Add in the butter after 5 minutes.
Take out the finished dough, punch it to thoroughly release the gas.
Roll up into 5 equal portions, and let rise for 15 minutes.
Punch lightly again, and roll back up.
Press down on the center of the dough with a cooking chopstick rubbed with flour.
Sheet a pan with parchment paper, and proof for the second time until doubled in size.
Timing by the size, preheat the oven to 200C.
After the second proofing, if the mark left by chopstick has disappeared, then press down on it again.
Place the flour into a tea strainer, and sprinkle onto the dough.
Lower the temperature of the oven to 150C, and bake for 15 minutes.
Cool on a rack, and they're done.
'Strawberry Cream Bread' uses the same dough.","url":"https://recipe.bluelayer.org/recipe/12741/strawberry-bread"},{"id":"12738","title":"Hot Cheese Crackers","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, red or cayenne
cheese, cheddar
salt, table
nuts, pecans","directions":"Cream together the margarine and the grated cheese.
Add all other ingredients.
Roll dough into log form, wrap well in waxed paper or plastic wrap, and refrigerate until firm.
Preheat oven to 375.
Spray baking sheet lightly with cooking spray.
Slice thin (less than 1/4\"), place on baking sheet and bake for 15 minutes.
Note: if dough crumbles a bit when you slice it, simply press the pieces back together.
These are not \"cookie cutter\" crackers.
Remove carefully with spatula, and allow to cool completely on wire rack.","url":"https://recipe.bluelayer.org/recipe/12738/hot-cheese-crackers"},{"id":"12734","title":"Baguette","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table","directions":"In a stand mixer, add all ingredients together and mix on lowest speed for 3 minutes with a dough hook.
Increase speed to medium and continue to mix for 4 minutes.
Place dough in a bowl (floured to prevent the dough from sticking) covered with plastic wrap and allow to proof (preferably in a warmer area) for 30 minutes.
Remove the dough from the bowl and place on a floured surface.
Form a rectangular shape with the dough and then fold it once, turn it 90 degrees, fold it again, turn it 90 degrees again, and fold it a third time.
Place it back in the floured bowl and cover for 30 minutes.
Preheat oven to 485 degrees and place a pan of water on the lower rack.
Remove the dough from the bowl and repeat the instructions from the previous step.
Return the dough to the bowl and allow it to rest for 15 minutes.
Place the dough on a floured surface and split it in two pieces (about 400 g each).
Roll the dough into the shape of a baguette and place on a sheet pan.
With a knife, make one full length slit or several diagonal slits across the top of the dough to allow steam to escape.
Place the two loaves in the oven and bake for 15 minutes.
Remove the pan of water from the oven and let the bread continue to cook for another 15 minutes to allow the crust to brown.
Remove the bread from the oven, slice, and enjoy.","url":"https://recipe.bluelayer.org/recipe/12734/baguette"},{"id":"12732","title":"Cow Pies","ingredients":"spartan, real semi-sweet chocolate baking chips,
shortening, vegetable, household, composite
raisins, seeded
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"In a double boiler over simmering water, melt the chocolate chips and shortening, stirring until smooth.
Remove from heat.
Stir in raisins, almonds and coconut, mixing well.
Drop by tablespoonfuls onto a foil, waxed paper or plastic wrap lined baking sheet.
Chill until ready to serve.","url":"https://recipe.bluelayer.org/recipe/12732/cow-pies"},{"id":"12731","title":"Fat Free Rice Krispies Treats","ingredients":"candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
butter, without salt","directions":"Melt marshmallows over low heat until smooth.
Or microwave on HIGH for approximately 2-3 minutes until smooth.
Remove from heat.
Add Molly McButter Natural Butter; mix well.
Add crispy rice cereal.
Stir until well coated.
Spray 13x9x2\" (33x23x10cm) pan with oil.
Press mixture into pan.
Cool, cut into squares.","url":"https://recipe.bluelayer.org/recipe/12731/fat-free-rice-krispies-treats"},{"id":"12725","title":"Chocolate Caramel Peanut Bars","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,
salt, table
oil, corn, peanut, and olive","directions":"Line the bottom and sides of an 8 1/2 x 4 1/2-inch loaf pan with parchment paper or foil and grease it lightly (preferably with Pam).
Melt the milk chocolate in a small heatproof bowl set over simmering water, stirring until the chocolate is melted and smooth.
Remove the bowl from the heat.
Pour half of the milk chocolate into the prepared loaf pan and spread it evenly.
Freeze for 15 to 18 minutes, until cold.
Once the layer is cold, make the next layer.
In a large saucepan, combine the sugar and 1/4 cup water.
Cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear.
Increase the heat to medium high and boil, without stirring, for 3 to 5 minutes, or until the sugar begins to turn golden brown on the edges.
While gently and continually swirling the pan over the heat to even out the color, cook for 2 to 3 minutes, or until the sugar turns deep amber.
Slide the pan from the heat and slowly add the cream.
Careful!
It will splatter up, and the steam is hot.
Stir until well blended.
Add the white chocolate and salt and stir until the chocolate is melted and the mixture is smooth.
Add the peanuts and stir until blended.
Set aside for 5 minutes to cool slightly.
Pour the peanut mixture into the loaf pan over the milk chocolate and spread it evenly.
Freeze for about 45 minutes, or until cold and firm.
Once the layer is cold, make the next layer.
Reheat the remaining milk chocolate, pour it over the caramel, and spread it evenly.
Refrigerate or freeze for 20 to 30 minutes, until very cold.
Using the parchment paper or foil pan liner, transfer the candy onto a work surface.
Peel away the paper or foil, and place the candy on a cutting board.
Using a large knife, trim off the edges and cut lengthwise into two 1 1/2-inch-wide strips.
Cut each strip into 9 pieces.
Store in an airtight container in the refrigerator for up to 5 days.","url":"https://recipe.bluelayer.org/recipe/12725/chocolate-caramel-peanut-bars"},{"id":"12723","title":"Irish Soda Bread","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking soda
sugars, granulated
salt, table
shortening, vegetable, household, composite
raisins, seeded
spices, caraway seed
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 400F.
Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.
Sift the flour, baking soda, sugar, and salt together into a large bowl.
Using a pastry cutter or two knives, cut the shortening into the dry ingredients until it resembles coarse meal.
Add the raisins, caraway seeds, and milk.
Mix the dough until just combined; avoid overmixing as this will cause the dough to toughen.
Turn the dough into a lightly floured surface.
Press the dough into a ball.
Form the dough into two equal loaves, or cut into sixteen equal pieces to make rolls.
Dust with flour and lightly score an \"X\" across the top of each roll or loaf with a sharp knife.
Bake the soda bread until it is lightly browned and sounds hollow when tapped on the bottom, about eight to ten minutes for rolls and twenty-five minutes for loaves.
Wrap the bread in a tea towel directly out of the oven.
Cool the soda bread in the tea towel on a wire rack before serving.
It can be held at room temperature for up to two days or frozen for up to four weeks.","url":"https://recipe.bluelayer.org/recipe/12723/irish-soda-bread"},{"id":"12711","title":"Sweet Party Chex Mix With Berries","ingredients":"corn, sweet, white, raw
rice, white, long-grain, regular, unenriched, cooked without salt
pretzels, soft, unsalted
nuts, almonds
sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
cranberries, dried, sweetened","directions":"Combine corn and rice cereals, pretzels, and almonds together in large roasting pan or baking dish, set aside.
Bring to boil while stirring in a medium saucepan the brown sugar, butter, and corn syrup.
When mixture comes to boiling point stop stirring and let boil for an additional 5 minutes over medium heat.
Remove from heat and stir in the baking soda.
Pour immediately over cereal mixture.
Stir gently to evenly coat cereal mixture.
Bake for 15 minutes in 300 degree oven.
Stir and bake for an additional 5 minutes.
Remove from oven, stir in dried fruit, and spread mixture on buttered foil to cool.
Break into bite size pieces and store in airtight container.","url":"https://recipe.bluelayer.org/recipe/12711/sweet-party-chex-mix-with-berries"},{"id":"12684","title":"Authentic Amazake (Sweet Rice Sake) with Rice Malt","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic","directions":"Lightly rinse the uncooked rice, then put the rice and water in a pot, and steam until tender for 30 minutes to 1 hour.
(If using a rice cooker, set it to the porridge setting.)
Once it starts to steam, mix it to cool down to 65C.
Fill a thermos with boiling water to warm.
Crush the rice malt into pieces, and thoroughly mix into the rice porridge.
A few minutes after mixing it in, the glue-like consistency of the porridge will become smooth.
If the mixture starts to get too cool, set the bowl on a double boiler, and reheat to 60C while continuously stirring.
Discard the hot water from the thermos, add the porridge, then keep warm.
In order to evenly ferment the contents, lightly shake the thermos every 2 hours.
It should be done after 8 to 10 hours.
It's tasty either hot or cold.
Enhance the taste with grated ginger and a pinch of salt.
Store it in the refrigerator.
Storing it at a low temperature will slow the fermentation.
It will keep for 1 week.
If stored for too long, the lactic acid will ferment and become acidic.
If you want to store it for a long time, heat to 80 or 90C, then store it in the freezer.
It will keep for about 1 month without becoming sour.
Related recipe: Amazake Pancakes.
\"Homemade Yeast Starter Made with Amazake\".
\"Bacon and Eggs on Amazake Pancakes\".
\"Amazake and Hassaku Icy Sherbet\".
Amazake Dora-yaki.
Another name for amazake is \"drinkable IV\", since it contains glucose, oligosaccharides, vitamin Bs, amino acids, folic acid, and other nutrients.
It's recommended as a remedy for recovering from fatigue and regulating your digestive track.
If you drink too much at once, it will spike your blood-sugar levels, so I recommend drinking only 100 ml at a time.","url":"https://recipe.bluelayer.org/recipe/12684/authentic-amazake-sweet-rice-sake-with-rice-malt"},{"id":"12679","title":"No-Bake Overnight Pineapple Cake","ingredients":"pineapple, raw, all varieties
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
spices, cinnamon, ground
salt, table
sweetener, syrup, agave
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
nuts, cashew nuts, raw
beverages, almond milk, unsweetened, shelf stable
pineapple, raw, all varieties
salt, table
lemon juice, raw
sweetener, syrup, agave
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Before you begin: This recipe calls for an overnight soak of the cashews and time for the juice to drain from the fresh pineapple.
Before you start preparation, ensure you have at least 8 hours to soak the nuts and drain the pineapple.
On the day before, clean and dice a whole medium pineapple.
Refrigerate the 1 1/2 cups for the filling until the next day.
For the topping, put 2 cups of the fresh pineapple in a food processor and puree until smooth.
Take a piece of cheesecloth and line a sieve over a small bowl.
Pour the pureed pineapple into the cheesecloth and put it into the refrigerator overnight (or at least several hours but given the next step, overnight usually works best).
Also on the day before, for the filling, put the cashews in a bowl and cover them with water.
Soak these overnight.
The next day ... To make the crust, line the bottom of a small springform pan or bundt pan with removable centre with parchment paper.
Using a food processor, pulse the almonds, coconut, cinnamon and salt until you have a finely chopped, crumbly mixture.
Add the remaining ingredients for the crust and then pulse to combine.
Empty the mixture into the pan you will bake it in, and press the mixture firmly into the bottom.
For the filling, using the food processor again, add the drained cashews and almond milk.
Puree this mixture until completely smooth.
Then add the 1 1/2 cups of fresh pineapple that was diced and reserved earlier.
Also add the salt, lemon juice and agave nectar and again puree until smooth.
Depending on the quality of your food processor, at this point you can either transfer the mixture to a blender and continue pureeing until extremely smooth or attempt to achieve this creamy consistency with the food processor.
In either case, while the processor or blender is running, drizzle in the melted coconut oil.
Once completely blended and smooth, pour this mixture over the crust and use a spatula to smooth the top.
Place the cake in the freezer for at least two hours or until solid.
Once firm, remove the cake from the freezer and spoon the pineapple puree from the sieve over the top.
Smooth it out, refrigerate for another 1/2 hour and enjoy.
Adapted from Vancouver Sun Newspaper, Aug 28, 2012.","url":"https://recipe.bluelayer.org/recipe/12679/no-bake-overnight-pineapple-cake"},{"id":"12670","title":"English Toffee Butter Crunch","ingredients":"butter, without salt
sugars, granulated
water, bottled, generic
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,","directions":"Prepare a 13x9x2 pan or jelly roll pan (it must have sides on it - don't use a cookie sheet!)
by buttering lightly.
Stir together all ingredients except chocolate chips in a heavy pan over medium heat, stirring frequently till mixture reaches 290, and just begins to turn brown.
Using a spatula quickly pour candy onto prepared pan, tilting pan to spread out.
Cool Completely.
Break in pieces with heavy end of butter knife till desired size.
If desired melt chocolate chips and spread on top with spatula before breaking in pieces.","url":"https://recipe.bluelayer.org/recipe/12670/english-toffee-butter-crunch"},{"id":"12660","title":"Orange Shortbread Squares","ingredients":"butter, without salt
sugars, granulated
orange juice, raw
orange juice, raw
salt, table
wheat flour, white, all-purpose, unenriched","directions":"Will need one 10x15x1 inch pan, buttered and lined with buttered parchment or foil.
Position oven rack in the middle of oven and preheat to 325.
In the bowl of an electric mixer fitted with paddle attachment, combine the butter, sugar, extract, zest, and salt; beat on medium speed until very light colored and fluffy, about 10 minutes.
Add in the flour and mix in on lowest speed.
Remove the bowl from the mixer and use a large rubber spatula to finish mixing the dough.
Scrape the dough into the prepared pan and with lightly floured palm of your hands, press into all corners.
Use the back of a spoon to smooth the top of the dough evenly, if necessary.
With the tines of a fork, pierce the dough all over at 1/2 inch intervals.
Bake the shortbread for about 25-30 minutes, until it is slightly puffed and firm.
Remove the pan to a rack to cool until the shortbread is lukewarmnot completely cooled.
Invert the shortbread from the pan onto a cutting board, and remove the paper.
Using a ruler to mark, then cut the shortbread into 2-inch squares.
Store between sheets of parchment or wax paper in a tin or plastic container with tight-fitting lid; may freeze for longer storage.","url":"https://recipe.bluelayer.org/recipe/12660/orange-shortbread-squares"},{"id":"12637","title":"S**t-Kickin Shortbread Cookies","ingredients":"butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
salt, table
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 350 degrees.
Put the butter and sugar in a large mixing bowl, and combine it on medium low speed, until it looks creamy, and has lightened a bit in color.
Then add the vanilla extract, and stir to fully incorporate.
Stir salt into the flour.
Add the flour mixture to the butter mixture in 2-3 batches, stirring in between.
Stir until well combined, and dough starts to come together.
The dough will be very crumbly.
Lay a large piece of plastic wrap onto a clean, flat surface.
Dump the crumbly dough onto the plastic wrap.
Fold the plastic wrap over the crumblies, and push them together.
The heat of your hands will soften the butter a bit, and it will eventually come together as a mass of dough.
Try to shape it into a rectangle if possible.
Pop it into the fridge for 20 minutes or so.
Unwrap the chilled dough, and roll it out evenly on a floured surface until its about 1/4 inch thick.
Now you could just take a knife and cut 1 inch by 3 inch rectangles, or you could have a little fun with it, and use cookie cutters.
Put cut dough pieces on a parchment lined baking sheet, about 2 inches apart.
Sprinkle some additional granulated sugar on them, if you like.
Bake at 350 degrees for 20-22 minutes, or until the edges are very lightly browned.
Remove from oven and cool for a few minutes on the baking sheet before moving them to a cooling rack to cool completely.
Optional: 1.
Melt chocolate chips in a microwave safe bowl : about 1-2 minutes on half power.
Stir rapidly until melted chocolate is completely smooth.
Dip (or spoon) chocolate on one end of the shortbread, and set on a wire rack until chocolate is completely set (about 30 minutes).
Or, put melted chocolate in a zippered sandwich bag and seal it.
Then cut a small tip off of a corner, and pipe chocolate designs onto the cookies.
Makes about 24 1 x 3 rectangles, or 16-18 3 x 4 cutouts.","url":"https://recipe.bluelayer.org/recipe/12637/s-t-kickin-shortbread-cookies"},{"id":"12624","title":"Caramel Chocolate Shortbread","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
sugars, powdered
syrup, maple, canadian
milk, canned, condensed, sweetened
spartan, real semi-sweet chocolate baking chips,","directions":"Preaheat oven to 180C/350F/Gas Mark 4.
Grease and ine the base of a 23cm/9\" square pan.
Place butter, flour, and sugar in a food processor and process until they begin to bind together.
Press the mixture into the prepared pan, and smooth the top.
Bake for 20-25 minutes, or until golden.
Meanwhile, make the filling.
Place the butter, sugar, syrup, and condensed milk in a saucepan and heat gently until the sugar has dissolved.
Bring to a boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes very thick.
Remove the shortbread base from the oven, pour the filling over top, and chill in refrigerator until firm.
To make topping, melt chocolate in a heatproof bowl set over a saucepan of gently simmering water (or in microwave, in 30 second intervals.)
Remove from heat, leave to cool slightly, then spread or drizzle over caramel.
Chill in refrigerator until set.
Cut into 12 pieces with a sharp knife and serve.","url":"https://recipe.bluelayer.org/recipe/12624/caramel-chocolate-shortbread"},{"id":"12621","title":"Cheddar Pennies","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, red or cayenne
cheese, cheddar
butter, without salt","directions":"Preheat the oven to 325 degrees F (165 degrees C).
Lightly grease a large cookie sheet.
In a medium bowl, mix together the flour, salt and cayenne pepper.
Stir in the Cheddar cheese and melted butter to form a firm dough.
Roll pieces of dough into ropes as big around as a penny.
Slice into 1/4 inch slices.
If dough is too soft, it can be chilled until firm.
Place slices onto the prepared cookie sheet so they are 1 inch apart.
Bake for 20 to 25 minutes in the preheated oven, until the bottoms of the pennies are lightly toasted and the tops are firm.
Allow to cool completely before serving.
Store in an airtight container at room temperature.","url":"https://recipe.bluelayer.org/recipe/12621/cheddar-pennies"},{"id":"12618","title":"Crunchy Walnut Toffee","ingredients":"sugars, granulated
water, bottled, generic
syrups, corn, light
butter, without salt
leavening agents, baking soda
salt, table
nuts, walnuts, english","directions":"Line a baking sheet with parchment paper.
In a medium saucepan, combine the sugar, water, corn syrup and butter and bring to a simmer.
Cook over moderate heat, swirling the pan a few times, until a light caramel forms, about 4 minutes.
Stir in the baking soda and salt.
Remove the pan from the heat and stir in the walnuts.
Quickly spread the toffee on the prepared baking sheet as thinly as possible.
Let cool completely.
Break into pieces and serve.
Looking for more dessert ideas?
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.","url":"https://recipe.bluelayer.org/recipe/12618/crunchy-walnut-toffee"},{"id":"12603","title":"microwave Indian Burfi","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
cream, whipped, cream topping, pressurized","directions":"place powdered milk and sugar in a deep microwave safe dish and stir with a wooden spoon
add thickened cream and stir until all ingredients are mixed well and are of a thick cake-mixture-like consistency
place in microwave for 10 minutes, then remove and stir.
place in microwave for another 10 minutes, removing every 2 mins to stir again.
remove from microwave and let the burfi set
when it is half set, cut into small square pieces or squares of desired size","url":"https://recipe.bluelayer.org/recipe/12603/microwave-indian-burfi"},{"id":"12600","title":"Quick Chex Mix Candy","ingredients":"sugars, brown
syrups, corn, light
margarine, regular, 80% fat, composite, stick, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Combine brown sugar, corn syrup and margarine.
Microwave on high for 1 minute Take out and stir until blended.
Return to high setting until boiling (about 2 1/2 min).
Cook 3 minutes longer.
Add Rich Chex.
Spread out on cookie sheet and cool.
Break into pieces.
*Can add nuts when mixing with Chex.","url":"https://recipe.bluelayer.org/recipe/12600/quick-chex-mix-candy"},{"id":"12563","title":"Asparagus Casserole","ingredients":"asparagus, raw
butter, without salt
delallo, italian seasoned breadcrumbs,
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
cheese, cheddar
spices, pepper, black","directions":"Wash asparagus, remove woody part of stalks and cut into 2 1/2-inch pieces.
Cook in boiling salted water until just tender.
Drain and place in a shallow baking dish or casserole.
Melt 2 tablespoons of the butter in a saucepan mix in the soft bread crumbs; set aside for topping casserole later.
Melt 4 tablespoons of butter in a saucepan and add flour, salt, and pepper; stir.
Continue cooking and stirring over low heat.
Gradually add milk, stirring until thickened.
Add Worcestershire sauce, pimiento, and cheese; stir until cheese is melted.
Pour sauce over asparagus in casserole; top with buttered crumbs.
Bake at 350 for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/12563/asparagus-casserole"},{"id":"12559","title":"Almond Praline Butter","ingredients":"nuts, almonds
sugars, granulated
water, bottled, generic
cream, whipped, cream topping, pressurized
salt, table","directions":"Preheat oven to 300F.
and lightly oil a 12-inch square of foil.
In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden.
In a heavy saucepan bring sugar, water, and cream of tartar to a boil over moderate heat and stir until sugar is dissolved.
Boil syrup, without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until syrup turns pale golden.
Continue to cook syrup, without stirring, swirling pan occasionally, until it is a deep golden caramel.
Add almonds, stirring until coated well.
Immediately pour mixture onto foil, spreading as much as possible to form one layer, and cool completely, about 30 minutes.
Remove praline from foil and break into 1 1/2-inch pieces.
Praline may be made 1 week ahead and kept in an airtight container.
Reserve 1/2 cup praline for garnish if desired and in food processor chop fine remaining praline.
Add salt and continue to let motor run until nuts release their oil and mixture turns into a smooth paste, about 15 minutes.
Let praline butter cool.
Praline butter may be made several days ahead and kept chilled, covered.
Let praline butter soften to room temperature before using.","url":"https://recipe.bluelayer.org/recipe/12559/almond-praline-butter"},{"id":"12547","title":"Flying High Apple Pie","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
apples, raw, with skin
spices, cinnamon, ground
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Crust:.
Mix flour and salt.
Cut in shortening until all flour is just blended and forms into pea-sized chunks.
Sprinkle water 1 tablespoon at a time.
Toss lightly with fork until dough will form into a ball.
Divide into two parts.
Make each part into a ball and flatten with hands.
Roll out on floured surface.
Filling:.
Combine dry ingredients.
Toss to coat apples and pour into 9\" pie shell.
Dot with butter and top with second crust.
Flute edges of crusts together.
Cover edges with foil.
Bake at 450F for 10 minutes.
Reduce heat to 350F and bake 30-45 minutes until bubbly.","url":"https://recipe.bluelayer.org/recipe/12547/flying-high-apple-pie"},{"id":"12539","title":"Peanut Butter Goat Milk Fudge","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
peanut butter, smooth style, without salt
butter, without salt
vanilla extract","directions":"Mix the sugar and goat milk together in a pan.
Cook over medium high heat.
Boil gently until mixture reaches the soft ball stage.
Stir often to keep it from sticking or burning.
When it has reached the soft ball stage.
Remove from heat.
Stir in vanilla, butter, and peanut butter.
Beat by hand until thick.
Pour into buttered 8x8 pan.
Cut into 16 pieces.","url":"https://recipe.bluelayer.org/recipe/12539/peanut-butter-goat-milk-fudge"},{"id":"12521","title":"YUMMIE PEANUT BRITTLE","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
sugars, granulated
syrup, maple, canadian
water, bottled, generic
oil, corn, peanut, and olive","directions":"Over gentle heat, stir in margarine, sugar, golden syrup and water together in a pot until the sugar is dissolved
Turn up the heat and, without stirring, boil the mixture for half an hour.
To test if it is ready, drop a little of the mixture in cold water.
If it is ready, it will set hard and cracked when broken.
Remove the pot from the stove and stir in the nuts.
Pour into a geared tin (roughly 20 cm X 20 cm) and allow to set.
Break into pieces when hard and store in a jar.","url":"https://recipe.bluelayer.org/recipe/12521/yummie-peanut-brittle"},{"id":"12518","title":"Green Tomato Pie","ingredients":"tomatoes, red, ripe, raw, year round average
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
lemon juice, raw","directions":"Make crust for 9-inch pie.
Core green tomatoes and cut into thin wedges, as you do for apple pie.
Mix together dry ingredients.
Stir in lemon juice and tomatoes until tomatoes are coated.
Fill pie crust and add top crust.
Flute edge and slit top 4 or 5 times.
Bake 30 minutes at 425 degrees.
Reduce heat to 350 degrees and bake another 20 minutes.
Tastes like mincemeat pie.","url":"https://recipe.bluelayer.org/recipe/12518/green-tomato-pie"},{"id":"12506","title":"Apple Pie a La Mode Shake","ingredients":"yogurt, greek, plain, nonfat
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
spices, cinnamon, ground
vanilla extract","directions":"Combine all ingredients in a blender until smooth.","url":"https://recipe.bluelayer.org/recipe/12506/apple-pie-a-la-mode-shake"},{"id":"12497","title":"Wesson Oil Pie Crust Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
milk, buttermilk, fluid, cultured, lowfat","directions":"Mix salt and flour in bowl.
Pour oil and lowfat milk all at one time over flour.
Mix with fork till mix sticks together.
Refrigerate20 min.
Divide in half and roll out between wax paper.
Peel off top wax paper and invert into pie tin before removing the other wax paper.
Makes 2 (9 inch) pie crusts.
Bake at 350 degrees till brown.","url":"https://recipe.bluelayer.org/recipe/12497/wesson-oil-pie-crust-recipe"},{"id":"12490","title":"Dark Chocolate, Cranberry and Macadamia Bars","ingredients":"syrup, maple, canadian
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded
cranberries, dried, sweetened
nuts, macadamia nuts, raw
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oats
spartan, real semi-sweet chocolate baking chips,","directions":"In a saucepan over low to medium heat, heat the maple syrup until the liquid is thinner than usual and flows easily.
This takes 5-10 minutes depending on heat.
Make sure you do not burn the syrup.
Remove from heat when its ready.
In a large bowl combine the coconut, sultanas, cranberries, nuts, Rice Krispies and oats.
Stir together well so the nuts and berries are evenly spread throughout the bowl.
While still warm, add the maple syrup to the mixture and mix well.
The maple syrup mixture should coat the dry ingredients so the mixture starts to stick together.
Place the mixture into a well greased 8 x 8 pan (I sprayed mine liberally with coconut oil).
Spread the mixture evenly throughout the pan using the wooden spoon to pat the mixture into place.
Ensure the top of the mixture is flat.
Refrigerate the mixture for at least two hours.
I would recommend overnight, or up to six hours to make sure the mixture is as hard as it can be.
Melt the chocolate in a saucepan on very low heat.
As it is dark chocolate it will still be thick.
Pour the chocolate over the bars and spread it with a wooden spoon across the surface.
It may seem like you are moving the bar mixture but do not worry.
Just spread the chocolate liberally.
It may take a while to spread the chocolate completely but do not give up.
Refrigerate until the chocolate top is hard, at least one hour to be safe.
I keep mine in the fridge, to make sure the bars dont fall apart.
But when I go to uni I take them in a lunchbox and nothing melts drastically so you may be able to keep the bars in a cupboard.
I wouldnt recommend it though.","url":"https://recipe.bluelayer.org/recipe/12490/dark-chocolate-cranberry-and-macadamia-bars"},{"id":"12487","title":"Flakiest (And Easiest) Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
shortening, vegetable, household, composite
water, bottled, generic","directions":"In bowl of food processor, place flour, salt, and sugar; process once to combine all.
Chill shortening briefly - about 3 minutes in the freezer will do.
Break shortening into bits; distribute around steel blade in bowl.
Process with 7 on-off pulses, until shortening is broken into dry ingredients well.
Add ice water.
Process with 7 more on-off pulses, or until dough forms into a ball.
Roll out.
Proceed with pie recipe.
This recipe doubles well.","url":"https://recipe.bluelayer.org/recipe/12487/flakiest-and-easiest-pie-crust"},{"id":"12482","title":"Molasses Taffy","ingredients":"sugars, brown
butter, without salt
molasses
water, bottled, generic
vinegar, distilled","directions":"Mix all ingredients in a saucepan.
Cook over medium heat till a small amount dropped in 1/2 cup cold water is brittle.
Pour on butter platter or rim edged cookie sheet.
Cool till cool enough to handle.
Pull and cut in pieces.","url":"https://recipe.bluelayer.org/recipe/12482/molasses-taffy"},{"id":"12481","title":"Sesame Crisp","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
seeds, sesame seeds, whole, dried
oil, olive, salad or cooking
water, bottled, generic","directions":"mix all dry ingredients in a bowl.
add olive oil and mix in until dry stuff is crumbly.
slowly add the water until the dough just comes together.
turn dough out onto a floured work surface and knead for a few minutes.
Allow dough to rest covered for 15 minutes.
Roll dough out to desired thickness.
You can bake as a whole sheet on a parchment lined sheet pan then break them into small pieces and then put in for a final toast.
Or, cut the dough into strips and bake.
Bake for anywhere between 4 to 6 minutes depending on how you prep them.","url":"https://recipe.bluelayer.org/recipe/12481/sesame-crisp"},{"id":"12480","title":"Carrot Burfi","ingredients":"carrots, raw
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
spices, cardamom
nuts, almonds
nuts, cashew nuts, raw","directions":"In a large skillet, cook the grated carrots and sugar, covered, for about 20 minutes.
Add the dry milk; cook, stirring occasionally to avoid sticking at bottom, until no moisture is left (about 1 hour).
Stir in the butter.
Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces.
Add more dry milk as needed.
Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet.
Garnish with nuts.
Cut into squares when cold.","url":"https://recipe.bluelayer.org/recipe/12480/carrot-burfi"},{"id":"12467","title":"Peanut Butter Rice Krispy Treats With Chocolate Frosting","ingredients":"sugars, granulated
syrups, corn, light
butter, without salt
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Heat the sugar, corn syrup and butter until it comes to a boil.
Remove from the heat and stir in the peanut butter.
Stir in the Rice Krispies.
Press the mixture into the chilled 13 x 9 pan.
Spread chocolate frosting on top.
Chill in the fridge.
Frosting:.
Melt chocolate chips and spread on the bars immediately.
I use the double boiler method for melting.","url":"https://recipe.bluelayer.org/recipe/12467/peanut-butter-rice-krispy-treats-with-chocolate-frosting"},{"id":"12466","title":"Creamy Onion & Garlic Mashed Potatoes","ingredients":"onions, raw
spices, garlic powder
oil, olive, salad or cooking
potatoes, raw, skin
cream, sour, cultured
salad dressing, mayonnaise, regular
cream, fluid, heavy whipping
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Peel potatoes, cut in chunks, cover with water and boil in a big pot about 15-20 minutes or until soft and will mash easily.
Meanwhile, in a small skillet, saute onion and garlic in olive oil until soft- don't allow to brown or burn.
Set aside.
Drain potatoes and return to pan, add onion-garlic mixture and all other ingredients.
Mash with potato masher for lumpier potatoes or use your mixer for smoother texture.
Serve hot.","url":"https://recipe.bluelayer.org/recipe/12466/creamy-onion-garlic-mashed-potatoes"},{"id":"12464","title":"Pretzel Crust","ingredients":"pretzels, soft, unsalted
sugars, granulated
butter, without salt","directions":"Preheat oven to 350.
Crush pretzels in a blender.
Add sugar and butter and Mix well.
Press into a 9 inch pie plate.
Bake at 350 for 8 minutes and cool.
Add desired filling.","url":"https://recipe.bluelayer.org/recipe/12464/pretzel-crust"},{"id":"12458","title":"Pate Brisee","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic","directions":"Combine the flour and salt in the bowl of a food processor and process a few seconds to mix.
Quarter the 3/4 stick of butter lengthwise and cut into 1/4-inch pieces.
Scatter the cubes of butter evenly over the flour.
Pulse the machine until the butter pieces are about the size of lentils.
Place half the ice water in the bottom of a bowl.
Turn the flour/butter mixture onto it and pour the remaining water evenly over the top.
Using a large rubber spatula, fold the mixture until it is evenly moistened.
Squeeze it; it should hold together.
If not, sprinkle in a little more water and gently mix.
Turn the mixture out on the table and quickly frisage: using the palm of your hand, push sections of the dough away from you against the table.
Gather the dough together and frisage any portions that were missed.
Form the mass into whatever shape you will be rolling out (ie, disk for round, cylinder for rectangle), and wrap in plastic wrap.
Chill for at least 30 minutes or up to 3 days.
Dough can be frozen for up to 3 months.","url":"https://recipe.bluelayer.org/recipe/12458/pate-brisee"},{"id":"12457","title":"Date-And-Nut Roll","ingredients":"sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
syrups, corn, light
dates, deglet noor
nuts, pecans
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"In heavy, 3-qt saucepan, combine sugar, milk, butter and corn.
Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixutre comes to boiling; add dates.
Cook, stirring occasionally, until candy thermometer registers 238F, or until a little in cold water forms a soft ball.
Remove from heat.
Add nuts and vanilla.
Beat until thick.
Turn out on board; divide in half.
Shape each half into a roll 1 3/4 inch in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate.
In top of double boiler, melt chocolate pieces over hot, not boiling water.
Remove from heat.
Remove date rolls from refrigerator; spread half of chocolate over each roll; spreading to coat evently all over.
Refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 13 inch thick.","url":"https://recipe.bluelayer.org/recipe/12457/date-and-nut-roll"},{"id":"12442","title":"Fresh Fruit Crisp","ingredients":"oats
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
butter, without salt
peaches, yellow, raw
sugars, granulated","directions":"Combine all dry ingredients but the granulated sugar in a food processor.
Cut the butter in smallish pieces - no need to soften.
Blend in food processor until butter is in small pieces and is well mixed.
Peel, core and slice fruit to make 5-6 cups.
Place fruit in a 10x6x2 baking dish an sprinkle with granulated sugar.
Cover fruit with crumb mixture.
Bake at 350 for 40-45 minutes.
Serve warm with ice cream - it's great!!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/12442/fresh-fruit-crisp"},{"id":"12429","title":"Pumpkin Bread (Egg-less)","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, granulated
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
yogurt, greek, plain, nonfat
vanilla extract
oil, olive, salad or cooking
spices, cinnamon, ground
spices, cloves, ground
pumpkin, raw","directions":"Preheat oven to 350 degrees F. Spray 1 loaf pan or 3 mini loaf pans with cooking spray; set aside.
In a large bowl, add flour, baking soda, and salt; mix and set aside.
In a bowl, add sugar, pumpkin, applesauce, yogurt, vanilla extract and butter-infused olive oil.
Whisk until combined.
Add cinnamon, ground cloves and pumpkin spice; mix well.
Slowly add flour mixture to the pumpkin mixture and fold together until combined.
Do not over-mix.
Evenly divide batter into prepared mini loaf pans or pour into a large loaf pan.
Bake mini loaves for 30-35 minutes or bake large loaf for 50-60 minutes.
Insert a toothpick into center of bread; if it comes out clean, bread is done.
If the edges start to turn brown before bread is done, just lightly wrap a piece of aluminum foil around the edges.
Let the bread cool for 5 minutes, then take bread out and let cool on a cooling rack.","url":"https://recipe.bluelayer.org/recipe/12429/pumpkin-bread-egg-less"},{"id":"12428","title":"Strawberry Pie Filling","ingredients":"strawberries, raw
water, bottled, generic
sugars, granulated
cornstarch
lemon juice, raw
salt, table
strawberries, raw","directions":"Combine mashed strawberries and 3/4 cup water in a saucepan; bring to a boil and simmer for about 3 minutes.
Strain juice from cooked strawberries and add enough water to make 1 cup juice.
Discard pulp.
Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into sugar mixture.
Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes.
Remove from heat and cool slightly.
Stir sliced strawberries into strawberry sauce.","url":"https://recipe.bluelayer.org/recipe/12428/strawberry-pie-filling"},{"id":"12425","title":"Rum and Eggnog Caramels","ingredients":"butter, without salt
honey
sugars, granulated
sugars, brown
eggnog
alcoholic beverage, distilled, rum, 80 proof
spices, nutmeg, ground","directions":"In a medium-large saucepan, melt butter, honey and sugars over medium heat, monitoring the temperature with a candy thermometer and stirring occasionally.
Make sure you have lots of extra room in the pan, as the mixture will bubble up when it reaches higher temperatures.
Meanwhile, prepare a 9x9 square glass or metal baking dish with two layers of parchment paper in a criss cross fashion with the edges hanging over the sides of the dish.
Add eggnog and rum extract to the butter and sugar mixture, and increase heat to medium-high, stirring often to keep the sugar from burning.
Have the nutmeg on hand to add quickly during the next step.
When the mixture reaches firm ball stage on your candy thermometer, about 244-245 F, remove pan from heat and quickly stir in the nutmeg, then pour it into the prepared parchment-lined dish.
Set dish aside to cool and firm for about 2 1/2 hours.
If you dont have a candy thermometer, drop a small amount of the caramel mixture into a bowl of cold water.
Caramels are ready when the candy is firm but is pliable and can be shaped.
After they have cooled and firmed, turn the caramels out of the pan onto a cutting board and peel off the parchment paper.
Cut caramels into 1 strips then cut strips into 1 squares with a sharp, oiled knife.
Wrap the caramels in little pieces of parchment paper, making sure to test a few right away!
Store in the refrigerator for firm, chewy caramels, or at room temperature for softer caramels.","url":"https://recipe.bluelayer.org/recipe/12425/rum-and-eggnog-caramels"},{"id":"12414","title":"Green Treasure Fruit Salad","ingredients":"apples, raw, with skin
grapes, red or green (european type, such as thompson seedless), raw
candies, marshmallows
yogurt, greek, plain, nonfat
nuts, almonds","directions":"Core and seed the apple, and cut into pieces.
Mix together apple, grapes, marshmallows, yogurt, and almonds.","url":"https://recipe.bluelayer.org/recipe/12414/green-treasure-fruit-salad"},{"id":"12392","title":"Sesame Pumpkin-Seed Brittle","ingredients":"sugars, granulated
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried","directions":"In a dry heavy skillet cook the sugar over moderate heat until it begins to melt and continue cooking it, stirring with a fork, until it is melted completely and is golden caramel.
Remove the skillet from the heat, stir in the pumpkin seeds and the sesame seeds, and, working quickly, pour the mixture onto a sheet of foil.
Let the brittle cool and break into small pieces.","url":"https://recipe.bluelayer.org/recipe/12392/sesame-pumpkin-seed-brittle"},{"id":"12378","title":"Ice Cream Cake Crust","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
peanut butter, smooth style, without salt
syrups, corn, light","directions":"grease a pie pan lightly.
mix together cereal, peanut butter, and corn syrup.
pour into pan and press the mixture up the sides.
Put your favorite ice cream inside and freeze.","url":"https://recipe.bluelayer.org/recipe/12378/ice-cream-cake-crust"},{"id":"12376","title":"Pro Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
vanilla extract","directions":"Place chocolate chips in a large bowl, or in the bowl of a stand mixer.
Pour the cream into a saucepan, and bring to a boil.
As soon as the cream boils up to the top of the pan, quickly remove it from the heat, and pour it over the chips.
Let stand for a minute or two, then stir with a whisk, or use the paddle attachment for the mixer, to mix until smooth.
Be sure to scrape the bottom of the bowl occasionally.
Stir in the vanilla until well blended.
Place a piece of plastic wrap directly on the surface, and allow to cool at room temperature, or in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/12376/pro-ganache"},{"id":"12372","title":"Individual Plum Crisps","ingredients":"plums, raw
sugars, granulated
cornstarch
beans, snap, green, raw
wheat flour, white, all-purpose, unenriched
sugars, brown
oats
spices, cinnamon, ground
salt, table
butter, without salt","directions":"Preheat oven to 375 F. In a medium bowl, toss the sliced plums with sugar, cornstarch, and vanilla bean paste until plums are evenly coated; set aside while you prepare the crumb topping.
In a medium bowl, stir together the flour, brown sugar, oats, cinnamon, and salt.
Using a pastry cutter, cut the butter in to the flour mixture until pea-size clumps form.
Place four 5-inch diameter individual pie dishes on a half sheet pan.
Divide the plums evenly among the pie dishes.
Likewise, divide crumb topping evenly among the pie dishes.
Bake in the center of the preheated oven for 25-30 minutes or until the juices bubble and the topping turns golden brown.","url":"https://recipe.bluelayer.org/recipe/12372/individual-plum-crisps"},{"id":"12365","title":"Buttermilk Dinner Rolls","ingredients":"leavening agents, yeast, baker's, active dry
honey
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table","directions":"Dissolve yeast, honey and buttermilk by stirring together.
Stir in melted butter.
Mix in 2 cups flour, baking soda and salt.
Beat well, cover.
(Hint- put saran wrap directly over dough and then cover with towel.)
Place near warm area such as heated oven and let rise 2 inches up the bowl.
(Approximately 25 minutes.
).
Stir down, then add enough flour to make soft dough, attempting to get in the remaining 3 cups.
Start by stirring the flour in, then try kneading as much of the remaining flour in as possible.
Lightly oil a clean bowl and place dough into it.
Cover, place in warm place and let rise until doubled.
(Approximately 30 minutes.
).
Punch down.
Divide into 24 pieces.
Form into well-rounded smooth balls.
Place 1 inch apart in oiled pan.
Cover, place in warm place and let rise until doubled.
(Approximately 30 minutes.
).
Bake for 20 minutes in pre-heated 400 degree oven.
For softer, even better rolls, butter top of rolls after removing from oven.","url":"https://recipe.bluelayer.org/recipe/12365/buttermilk-dinner-rolls"},{"id":"12349","title":"Yogurt Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
yogurt, greek, plain, nonfat
water, bottled, generic","directions":"Sift flour and add salt.
Add yogurt to flour and blend in mixer.
Add cold water until flour is moistened.
Roll out on floured board.
Press desired amount into pie plate.","url":"https://recipe.bluelayer.org/recipe/12349/yogurt-pie-crust"},{"id":"12329","title":"Fruit and Cheese Mini-Snacks","ingredients":"cheese, cheddar
cheese, parmesan, hard
spices, pepper, red or cayenne
pineapple, raw, all varieties
parsley, fresh","directions":"Chop/dice dried fruit to small uniform pieces.
Beat together cheddar cheese, cream cheese and red-pepper seasoning in small bowl until blended, about 1 minute.
Stir in dried fruits with wooden spoon.
Using 1 level measuring tablespoon, form mixture into balls, rolling between palms of your hands.
Roll balls in chopped parsley.
Serve with crackers, veggies, anything you'd like or just pop them into your mouth one by one!
The snacks can be refrigerated for up to 2 weeks in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/12329/fruit-and-cheese-mini-snacks"},{"id":"12321","title":"Betty Crocker's Classic Chicken Broth","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
carrots, raw
celery, raw
onions, raw
parsley, fresh
salt, table","directions":"Place in a kettle the chicken and cold water; cover and bring is slowly to boil.
Remove scum and add the remaining ingredients.
Cover and simmer gently for 3 hours, removing the scum occasionally.
Strain, chill, remove fat, and strain again.
Store in covered jars in refrigerator; the layer of fat on top will help preserve the stock, but it must be skimmed off before heating stock for use in soups and sauces.
Optional, to clarify stock: for each quart, beat together 1 egg white and 1 Tbsp cold water; add with pieces of broken egg shell, stirring until stock boils; boil for 2 minutes then let stand off heat for 20 minutes; strain through double cheesecloth.","url":"https://recipe.bluelayer.org/recipe/12321/betty-crockers-classic-chicken-broth"},{"id":"12313","title":"Country Chicken Pot Pie (Homemade Crust) Recipe","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
spices, garlic powder","directions":"Preheat oven to 350","url":"https://recipe.bluelayer.org/recipe/12313/country-chicken-pot-pie-homemade-crust-recipe"},{"id":"12303","title":"Chewy Whole Wheat Bagels","ingredients":"wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
salt, table","directions":"Dissolve the sugar in lukewarm water.
Combine the bread flour and wheat flour in a bowl.
Place the dry yeast on one side of the bowl and salt on the other.
Pour the lukewarm water directly over dry yeast and mix with your fingers until everything is well combined.
Knead the dough for about 15 minutes until the surface becomes smooth.
(If you're adding extra ingredients like nuts and raisins, add them a little before you're finished kneading, and knead together until they are fully incorporated.)
Cover the bowl with plastic wrap and let rest in a warm place (about 1 to 1.5 hours).
Once the dough doubles in size, let out the gas and divide into 5 pieces.
Shape divided portions into a doughnut shape with a large hole, and place a plastic wrap on top to prevent them from drying out.
Bring water to a boil in a pot, add raw cane sugar (not listed) and prep for kettle boiling.
Preheat the oven to 200C.
Kettle boil the bagels for about 30 seconds on each side (don't let the water boil excessively).
Place the bagels on a baking pan (leave some space among them) and bake for about 15 minutes.
Fig and Walnut Bagels I added 5 pieces of fried fig (chopped) and 20 g of roasted walnuts (chopped) to this basic whole wheat bagel recipe.
The sweetness of fig and the flavor of walnut go perfectly well together!
Sesame Bagels: I mixed in 2 tablespoons of black sesame seeds into the basic whole wheat bagel dough.","url":"https://recipe.bluelayer.org/recipe/12303/chewy-whole-wheat-bagels"},{"id":"12295","title":"Wicked Peach Cobbler","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
water, bottled, generic
peaches, yellow, raw
cornstarch
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
butter, without salt","directions":"For the Pie crust: Sift the flour and salt into a bowl.
Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits.
Stirring with a fork, gradually add enough of the water until the mixture clumps together.
Gather up the dough and press into a flat disc, wrap in waxed paper and refrigerate for 1 hour.
For the Peach Cobbler: Preheat the oven to 375 degrees F. Roll out the dough to a large square that is 1/8-inch thick.
Using a 3-inch round cookie cutter, cut out 6 circles.
Using a 2-inch cookie cutter, cut out 6 circles and keep cold.
Butter 6 (4-ounce) ramekins.
Place the smaller rounds of dough into the ramekins and press down into the bottom and sides.
Place the ramekins on a baking sheet and place in the oven.
Bake for 10 minutes or until light golden brown.
Remove from the oven and cool completely.
In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon.
Fold in the butter.
Divide the peach mixture between the 6 ramekins.
Cover the peach mixture with the larger rounds of dough, letting the dough come down the sides of the ramekins.
Pinch the dough firmly onto the top edge of the dish.
Cut a few slits in the top of the dough.
Place the ramekins on a baking sheet and place back in the oven and bake until golden brown, about 25 to 30 minutes.
Remove the cobbler from the oven and sprinkle with cinnamon.","url":"https://recipe.bluelayer.org/recipe/12295/wicked-peach-cobbler"},{"id":"12274","title":"Boston Baked Beans","ingredients":"beans, snap, green, raw
pork, fresh, loin, tenderloin, separable lean only, raw
molasses
salt, table
mustard, prepared, yellow","directions":"Soak the beans overnight in water.
In the morning drain beans well and pick through discarding bad beans.
Put in large pot and cover beans with water and boil beans until the skins split when you blow on them (30- 60 minutes after water boils).
Drain.
Divide salt pork into two pieces.
Slash salt pork pieces deeply several times and place in the bottom of a large bean pot or casserole.
Pour in the drained beans.
Mix together remaining ingredients (molasses, salt and mustard).
Add mixture to beans with enough hot water to cover.
Cover and bake at 300-degrees F for 6-8 hours, checking often and adding water as needed.","url":"https://recipe.bluelayer.org/recipe/12274/boston-baked-beans"},{"id":"12261","title":"Triple Nut Chocolate Tart","ingredients":"wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
vanilla extract
nuts, almonds
margarine, regular, 80% fat, composite, stick, without salt
pascha, organic bitter-sweet dark chocolate chips,
wheat flour, white, all-purpose, unenriched
salt, table
syrup, maple, canadian
vanilla extract","directions":"To make Crust: Combine flour, cornmeal, sugar, and salt in bowl.
Rub margarine into flour mixture with fingers until mixture is crumbly.
Sprinkle in vanilla, and stir.
Add 1 to 2 Tbs.
cold water until dough clumps together loosely.
Press dough into pie dish or tart pan until sides and bottom are covered.
Chill in freezer 30 minutes.
To make Filling: Preheat oven to 375F.
Spread nuts on baking sheet, and bake 10 to 12 minutes, until lightly browned.
Melt margarine and chocolate in saucepan over low heat, stirring until smooth.
Sprinkle in flour and salt, and stir until smooth.
Stir in maple syrup and vanilla.
Stir in nuts.
Spread nut mixture in piecrust.
Bake 25 minutes, or until crust is golden and filling is firm.
Cool on wire rack at least 20 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/12261/triple-nut-chocolate-tart"},{"id":"12258","title":"Shish Kabob Marinade","ingredients":"soy sauce made from soy (tamari)
catsup
sugars, granulated
spices, ginger, ground
spices, garlic powder","directions":"Mix all ingredients together.
Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).
Marintate in refrigerator for at least a couple hours.
Thread onto skewers and grill.","url":"https://recipe.bluelayer.org/recipe/12258/shish-kabob-marinade"},{"id":"12250","title":"No-Bake Chocolate and Cream Cheese Pie","ingredients":"pascha, organic bitter-sweet dark chocolate chips,
cream, whipped, cream topping, pressurized
spartan, real semi-sweet chocolate baking chips,
cheese, parmesan, hard
sugars, powdered
vanilla extract
spartan, real semi-sweet chocolate baking chips,","directions":"Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan.
Stir over medium-low heat until melted and smooth.
Cool to just lukewarm.
Beat next 3 ingredients in large bowl until well blended.
Beat in chocolate mixture.
Spoon filling into crust; smooth top.
Cover and refrigerate at least 6 hours and up to 2 days.
Serve chilled.","url":"https://recipe.bluelayer.org/recipe/12250/no-bake-chocolate-and-cream-cheese-pie"},{"id":"12249","title":"Canadian Bacon With Maple Glaze (Basic Recipe)","ingredients":"vinegar, cider
syrup, maple, canadian
sugars, brown
bacon, meatless","directions":"Preheat oven to 300F (150C).
Combine vinegar, maple syrup, and brown sugar in a bowl.
Set aside.
Slice Canadian bacon about 1/2-inch thick.
Arrange the slices in a casserole or baking dish, and spoon the syrup mixture over the slices.
Bake for 30 minutes.
Serve hot or at room temperature.
(To serve as a snack, cut slices into bite-sized pieces and serve with toothpicks.
).","url":"https://recipe.bluelayer.org/recipe/12249/canadian-bacon-with-maple-glaze-basic-recipe"},{"id":"12237","title":"Peanut Brittle","ingredients":"oil, corn, peanut, and olive
sugars, granulated
syrups, corn, light
water, bottled, generic
leavening agents, baking soda","directions":"Lay out several sheets of foil to spoon the hot peanut brittle onto.
In a large skillet mix the sugar, syrup, and water together.
Cook at a medium-high heat, stirring regularly.
Heat until the mixture has a hard ball consistency.
Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon.
When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
Once mixture is at hard ball consistency, add raw peanuts.
(They will pop a little.)
When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove.
Add soda and stir.
Mixture will foam up.
Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces.
Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.","url":"https://recipe.bluelayer.org/recipe/12237/peanut-brittle"},{"id":"12236","title":"Butternut Squash Pancakes","ingredients":"squash, winter, butternut, raw
water, bottled, generic
pancakes, plain, dry mix, complete (includes buttermilk)
spices, cinnamon, ground
vanilla extract","directions":"puree squash with water until smooth
in mixing bowl add pancake mix, cinnamon, and vanilla
slowly add squash puree while mixing on low
in skillet heat oil on medium heat
using ice cream scoop, place batter in pan and smooth out into circle
cook each side 6-7 minutes until golden brown
serve with syrup, apple pie filling, or plain","url":"https://recipe.bluelayer.org/recipe/12236/butternut-squash-pancakes"},{"id":"12228","title":"Healthy Homemade Mango Fruit Roll-Ups","ingredients":"mango nectar, canned
lemon juice, raw","directions":"Preheat the oven to 175 degrees F and line two rimmed baking sheets with Silpats or parchment paper.
Puree the mango in a food processor or blender until smooth.
Divide the puree evenly between the two prepared pans, and using an off-set spatula, spread the puree as flat and as evenly as possible until it's about 1/8-inch thick.
Bake the puree for 3 to 4 hours.
(See Note) The fruit roll-ups are done when the puree is dry to the touch and pliable.
If the bottom side of the roll-ups is still wet after some time, flip the roll-ups over and continue baking them until they are fully dried.
Remove the roll-ups from the oven.
Place a piece of wax paper on top of the roll-ups and then peel off the wax paper and the roll-ups together.
Cut the sheet into long strips and then roll up the strips.
Note:.
The total baking time will vary depending on the exact thickness of your fruit roll-ups and the differing temperatures of ovens.
The fruit roll-ups will last for up to 1 week when stored in an air-tight container.","url":"https://recipe.bluelayer.org/recipe/12228/healthy-homemade-mango-fruit-roll-ups"},{"id":"12225","title":"Super Bowl Crunch","ingredients":"sugars, brown
butter, without salt
syrups, corn, light
leavening agents, baking soda
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
pretzels, soft, unsalted
oil, corn, peanut, and olive","directions":"Mix brown sugar, butter, and corn syrup together in a large microwave-safe bowl.
Microwave on high until bubbling, 3 1/2 minutes.
Stir and microwave for 2 more minutes.
Stir baking soda and vanilla extract into brown sugar mixture.
Fold cereal squares, pretzel sticks, and peanuts into brown sugar mixture until well coated.
Microwave for 2 minutes.
Stir and microwave again for 1 minute; stir well.
Spread mixture onto waxed paper and cool completely; break into small pieces.","url":"https://recipe.bluelayer.org/recipe/12225/super-bowl-crunch"},{"id":"12224","title":"Peanut Encrusted Catfish","ingredients":"fish, catfish, channel, wild, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
a cajun life, all purpose cajun seasoning,
oil, corn, peanut, and olive
wheat flour, white, all-purpose, unenriched","directions":"Combine the milk and the seasoning.
Soak the fish fillets/nuggets in the seasoned milk for 15 minutes.
Combine the finely chopped peanuts with the flour.
Drain the fish pieces and then coat well with the peanut and flour mixture.
Place the fillets on a greased cookie sheet and spray the fish with non-stick cooking spray or drizzle with melted butter.
Bake the fillets at 400F for about 15 minutes, or until the fish easily flakes with a fork.","url":"https://recipe.bluelayer.org/recipe/12224/peanut-encrusted-catfish"},{"id":"12214","title":"Pudgy Husband Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
pretzels, soft, unsalted","directions":"Line a cookie sheet with a silicone mat or parchment paper.
Fill a large pot with water and set it over medium high heat.
Dump the chocolate chips into a lager glass bowl and set it over the pot.
Stir until all the chocolate is melted.
Using a rubber spatula, scrape the chocolate onto the prepared cookie sheet.
Spread the chocolate out into one even layer and then plop the peanut butter tablespoon by tablespoon onto the chocolate.
Use a fork to swirl into the dollops of peanut butter and then sprinkle the crushed pretzels over top, pushing them lightly into the chocolate.
Refrigerate for 20 minutes and then break into pieces and store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/12214/pudgy-husband-bark"},{"id":"12203","title":"Best-Ever Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"Blend flour, sugar, and salt in processor.
Add butter and lard; using on/off turns, blend until mixture resembles coarse meal.
Transfer mixture to medium bowl.
Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry.
Gather dough together.
Divide dough in half; flatten each half into disk.
Wrap each disk in plastic and refrigerate at least 1 hour.
DO AHEAD Can be made 3 days ahead.
Keep refrigerated.
If necessary, soften slightly at room temperature before rolling out.","url":"https://recipe.bluelayer.org/recipe/12203/best-ever-pie-crust"},{"id":"12202","title":"Dairy Free Cream of Chicken","ingredients":"soup, chicken broth or bouillon, dry
beverages, almond milk, unsweetened, shelf stable
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
parsley, fresh
spices, onion powder
spices, garlic powder
spices, oregano, dried
spices, basil, dried
mushrooms, white, raw
celery, raw","directions":"Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan.
Bring to a low boil.
Whisk the flour and seasonings into the remaining cup milk until smooth.
The mixture will be thick.
Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low.
Stir/whisk continuously as it simmers to avoid lumps.
Continue whisking 5-10 minutes until the mixture is smooth and thick.
For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.For cream of celery, add 1/4 cup diced, cooked celery pieces after the mixture is taken off the stove, before it thickens.","url":"https://recipe.bluelayer.org/recipe/12202/dairy-free-cream-of-chicken"},{"id":"12198","title":"Honey Tahini Cookies","ingredients":"seeds, sesame seeds, whole, dried
nuts, almonds
leavening agents, baking soda
salt, table
honey
seeds, sesame butter, tahini, from roasted and toasted kernels (most common type)
vanilla extract","directions":"Preheat the oven to 350 and line 2 baking sheets with parchment paper.
Spread the sesame seeds in a pie plate.
In a small bowl, whisk the almond flour with the baking soda and salt.
In a large bowl, mix the honey with the tahini and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until well incorporated.
Using a 1 1/2-inch scoop, scoop the dough into balls.
Roll the balls in the sesame seeds, then flatten them into 1/4-inch-thick rounds.
Transfer the rounds to the baking sheets, arranging them so theyre about 2 inches apart.
Bake the cookies for about 8 minutes, until the bottoms are golden; shift the pans from top to bottom halfway through.
Transfer the cookies to a rack and let cool before serving.","url":"https://recipe.bluelayer.org/recipe/12198/honey-tahini-cookies"},{"id":"12182","title":"Fresh Strawberry Tart","ingredients":"butter, without salt
sugars, granulated
salt, table
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, granulated
strawberries, raw
cornstarch
water, bottled, generic
strawberries, raw
raspberries, raw","directions":"Prepare the crust.
Position a rack in the lower third of the oven and preheat the oven to 350 degrees F.
Mix the butter, sugar, salt, and vanilla in a medium bowl with a fork.
Add the flour and mix just until well blended with a pastry blender or a large fork.
Dont worry if the dough seems too soft.
Press all of the dough very thinly and evenly into the sides and bottom of an 8-inch tart pan.
If it seems like the butter is getting too oily and its becoming difficult to manipulate the dough, simply put it in the fridge for a few minutes, itll become easier to handle when its chilled.
Using a fork, prick the dough all over the bottom and sides.
Place a large piece of parchment paper on top of dough and fill it with pie weights or dry beans.
Press weights to the edges of dough and bake crust in the oven for 15 minutes.
Remove parchment and weights and place crust back in the oven.
Continue baking until deeply golden in color, approximately 10 minutes longer.
Remove from oven and place on cooling rack.
While the crust is cooling, prepare the filling.
Mix together the sugar, gelatin, and cornstarch.
Bring water to a boil in a saucepan.
Once its boiling, whisk in the dry ingredients and cook until the mixture thickens.
Remove from heat and cool to room temperature.
Dip each strawberry into the glaze mixture and arrange them in the crust.
Dip each raspberry into the glaze mixture and arrange them in between the strawberries.
Chill the tart for at least 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/12182/fresh-strawberry-tart"},{"id":"12166","title":"Brown Sugar Peanut Brittle","ingredients":"sugars, granulated
sugars, brown
syrups, corn, light
water, bottled, generic
salt, table
butter, without salt
oil, corn, peanut, and olive
leavening agents, baking soda","directions":"In a heavy 3-quart saucepan combine sugars, corn syrup, water, and a dash of salt.
Cook and stir until the sugars dissolve.
When syrup boils, blend in butter.
Stir frequently after mixture reaches thread stage and candy thermometer registers 230 degrees.
Add peanuts when temperature reaches soft-crack stage, 280 degrees.
Stir constantly until temperature reaches hard-crack stage, 300 degrees.
Remove from heat.
Quickly stir in soda and mix well.
Pour onto buttered 15 1/2 x 10 1/2 x 1\" baking pans.
As candy cools, stretch it by lifting and pulling with two forks from edges to make it thinner.
Break into pieces and cool.","url":"https://recipe.bluelayer.org/recipe/12166/brown-sugar-peanut-brittle"},{"id":"12165","title":"White Chocolate Peanut Krispies","ingredients":"nuts, almonds
peanut butter, smooth style, without salt
oil, corn, peanut, and olive
candies, marshmallows
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Melt chocolate in a double boiler or in the microwave, being careful not to over cook.
Stir in peanut butter, blend well.
Mix with other ingredients until well blended.
Drop by teaspoonfuls onto waxed paper.
(about the size of a small walnut).
Let stand until set.","url":"https://recipe.bluelayer.org/recipe/12165/white-chocolate-peanut-krispies"},{"id":"12161","title":"Raspberry Almond Tart","ingredients":"butter, without salt
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic
butter, without salt
nuts, almonds
vanilla extract
beverages, almond milk, unsweetened, shelf stable
sugars, granulated
wheat flour, white, all-purpose, unenriched
cornstarch
raspberries, raw
nuts, almonds","directions":"For the tart shell: Cut the Earth Balance into tablespoon-sized pieces and measure out the palm shortening on a plate.
Put the fats into your freezer for 30 minutes.
Put the flour, sugar and salt into a food processor (or use a bowl and pastry cutter), pulse to combine.
Drop the fat, 1 tablespoon at a time, into the food processor and pulse until theyre pea-sized.
Adding 1 tablespoon of water at a time, continue to pulse until the dough comes together.
Gently shape the dough into a round disk and put it on a lightly floured surface.
Roll the dough out to be an inch or two larger than your tart pan.
Let it rest 5 minutes.
Put the dough into your tart pan (it helps to roll it over your rolling pin to lift it) and press it into the form.
You can let the top of the dough extend slightly above the rim of the pan; it will shrink back as it bakes.
Refrigerate the tart dough for 30 minutes.
Position an oven shelf in the lower third of your oven and then preheat your oven to 375 degrees F.
Line the pastry shell with parchment paper and fill with pie weights.
Bake the shell for 20 minutes and check the dough to see if its still wet.
Continue to cook for 5-10 minutes more if necessary or until the crust is pale gold.
Remove from oven and remove the parchment and weights and allow it to cool on a rack.
Position an oven rack in the middle of the oven and turn the temperature down to 350 degrees degrees F.
For the tart filling: In a stand mixer on medium speed (or a bowl with a hand mixer), beat the butter until smooth.
Add the almond paste 1 tablespoon or so at a time, beating until smooth.
Continue to beat as you slowly pour in the sugar.
Mix the vanilla into the almond milk and slowly pour into batter; beat until smooth.
Turn off the mixer.
Combine the flour and cornstarch.
Stir them into the batter.
Spread the preserves evenly over the bottom of the baked pastry shell.
Spread the almond batter over the preserves.
Sprinkle the sliced almonds evenly over the top of the batter.
Bake for 40 minutes.
Remove from oven and let cool on a rack.
Let cool completely before serving.","url":"https://recipe.bluelayer.org/recipe/12161/raspberry-almond-tart"},{"id":"12146","title":"English Muffins","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flours, bread, unenriched
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornmeal, degermed, unenriched, yellow","directions":"Preheat oven to 250F
Combine the water, yeast, and sugar in a small bowl and let stand until bubbly about 8 minutes.
Combine the flour and salt in a large, ovenproof bowl and warm in the oven for 5 minutes.
Place the flour mixture and the yeast mixture in the bowl of a food processor fitted with a metal blade.
With the motor running, add the milk in a steady stream.
Process until the dough is smooth and rides the blade.
If needed, add more water, 1 teaspoon at a time, until dough is smooth and supple.
Place the dough in a large, oiled bowl, turning to coat all sides.
Cover with a clean, damp kitchen towel and let rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
Punch the dough down, transfer it to a clean work surface, and knead for 3 minutes.
Cover with a damp towel and let rest for 30 minutes.
Sprinkle a baking sheet with cornmeal and set aside.
Divide the dough into 8 pieces, gently form each into a patty and place the patties on the prepared baking sheet, turning to coat both sides lightly with cornmeal.
Cover with a damp towel and let rest for 30 minutes.
Lightly oil a cast-iron skillet and heat over low heat.
Place 4 muffins in the skillet and cook until the bottoms are golden brown -- about 2-5 minutes per side.
Repeat with remaining 4 muffins.
Serve toasted.","url":"https://recipe.bluelayer.org/recipe/12146/english-muffins"},{"id":"12144","title":"Eating Well's Pumpkin Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cream, sour, cultured
oil, canola
water, bottled, generic","directions":"Whisk the flours, sugar and salt in a large bowl.
With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.
Add sour cream and oil and toss with a fork to combine.
Sprinkle water over the mixture and toss with a fork until evenly moist.
Knead the dough in the bowl a few times -- the mixture will still be a little crumbly.
Turn onto a lightly floured surface and knead a few more times, until the dough just holds together.
Shape into a circle approximately 5 inches around, wrap in plastic, and refrigerate for 1 hour.
Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.
Roll between sheets of parchment or wax paper into a 13-inch circle.
Peel off the top sheet and invert the dough into a 9-inch pie pan.
Peel off the remaining paper.
Trim the crust so it overhangs the edge of the pan evenly (you can use kitchen shears or a butter knife).
Tuck the overhanging crust under, forming a double-thick edge.
Using your fingers, flute the edge.
Proceed with your favourite pumpkin pie recipe.","url":"https://recipe.bluelayer.org/recipe/12144/eating-wells-pumpkin-pie-crust"},{"id":"12139","title":"Any Nut Brittle","ingredients":"sugars, granulated
syrups, corn, light
nuts, pine nuts, dried","directions":"Combine the sugar and corn syrup in a heavy bottomed pot.
Cook over medium heat, stirring often, until the sugar has dissolved.
Turn the heat up to high and cook until the bubbles get smaller and the mixture turns a light amber color, about 10 minutes.
Stir in the nuts and cook for 1 more minute.
Quickly pour the mixture onto a baking pan lined with a silicone baking sheet (or buttered parchment paper) and spread it out evenly with a spatula or wooden spoon.
The mixture cools quickly so work fast.
Let cool and break into pieces.","url":"https://recipe.bluelayer.org/recipe/12139/any-nut-brittle"},{"id":"12134","title":"Grilled New Potato Packet","ingredients":"potatoes, raw, skin
water, bottled, generic
oil, olive, salad or cooking
tomatoes, sun-dried
cheese, parmesan, hard
parsley, fresh","directions":"PREHEAT grill to medium heat.
Place potatoes in center of 18-inch-long piece of heavy-duty foil.
(Or, use a double layer of regular foil.)
Drizzle with water and oil.
Bring up foil sides.
Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 18 to 20 minute or until potatoes are tender.
CUT slits in foil to release steam.
Open packet.
Drizzle potatoes with dressing; sprinkle with cheese and parsley.","url":"https://recipe.bluelayer.org/recipe/12134/grilled-new-potato-packet"},{"id":"12131","title":"Blueberry Biscuits with Lemon Glaze","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
blueberries, raw
sugars, powdered
vanilla extract
lemon juice, raw","directions":"Preheat oven to 375 F.
Sift the flour, sugar, baking powder and salt together in a large mixing bowl.
Add the butter into the bowl.
Using your hands, or a pastry cutter, carefully work the butter into the dry ingredients until it resembles peas.
Create a well in the middle of the mixture.
While slowly swirling your hand in the dry ingredients, slowly stream in the milk.
The batter should be very wet and sticky.
Once the dough comes together, gently fold the blueberries into the dough.
Note: I used frozen blueberries, but you may use fresh if you have them on hand.
Dust a rolling mat with flour.
You will want to be generous here so the dough does not stick.
Place the dough in the middle of the flour and carefully coat dough with flour, pressing lightly.
Knead the dough lightly, 3-4 times.
Shape into a flattened round, approximately 1/2 thick.
Using a well-floured biscuit cutter, cut the biscuits and place them on a liberally greased baking sheet.
Fold together any scrap pieces and shape it back into a 1/2 thick round.
Use the biscuit cutter and cut again.
Repeat to get as many biscuits from the dough as possible.
Note: In the South, it is traditional to even use the final scraps to make a small biscuit.
We do not let any of the glorious dough go to waste!
Bake in the preheated oven for 25 minutes.
Remove from the oven and allow biscuits to sit while you make the glaze.
For the glaze, combine the powdered sugar, vanilla, and lemon juice in a small bowl.
Stir until you have a creamy, thick glaze.
Use a fork to drizzle the glaze over the slightly cooled biscuits.
Thoroughly coat each biscuit.
Serve immediately and enjoy!
Recipe yields 7 biscuits.","url":"https://recipe.bluelayer.org/recipe/12131/blueberry-biscuits-with-lemon-glaze"},{"id":"12127","title":"Aromatic Chicken Stir-Fry","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
shortening, vegetable, household, composite
wild rice, raw
oil, corn, peanut, and olive
shallots, raw
roland, seasoned rice wine vinegar,
sauce, fish, ready-to-serve
lime juice, raw
oil, sesame, salad or cooking
sugars, granulated
seeds, sesame seeds, whole, dried
seeds, sesame seeds, whole, dried
spices, poppy seed
spices, coriander seed
mustard, prepared, yellow","directions":"Mix the ingredients shallots through sugar together in a small sauce pan and bring to a simmer.
Cook until the sugar dissolves.
Place the chicken in a plastic bag and add the sauce.
Allow to marinate at least 20 minutes.
Lightly dry toast the seeds until the white sesame seeds turn brown.
Dont over toast.
Place in a mortar and grind to a fine powder.
Place the vegetables in a dry wok and add enough heat to defrost, discarding any accumulated water.
Leave the vegetables in the wok.
Cut the chicken into bite sizes pieces.
Reheat the rice and plate.
Keep it warm.
Add the oil to the wok and bring to high heat.
Add the chicken and stir-fry until the meat is cooked through.
Plate the mixture beside the rice and sprinkle with the seed powder.","url":"https://recipe.bluelayer.org/recipe/12127/aromatic-chicken-stir-fry"},{"id":"12120","title":"Checkered Cookies in the Style of Piemonte: Baci di Dama","ingredients":"nuts, almonds
sugars, granulated
wheat flour, white, all-purpose, unenriched
butter, without salt
pascha, organic bitter-sweet dark chocolate chips,","directions":"Preheat the oven to 350 degrees F.
In the bowl of a food processor, combine the almonds, sugar, flour and butter.
Pulse lightly until the almonds are ground and the mixture is homogenous.
Place the mixture in a mixing bowl.
Using a tablespoon, place small scoops of the mixture on a lightly greased baking sheet, separating each scoop by at least 1-inch on all sides.
Use the tips of your fingers to gently flatten the tops of each scoop.
Bake for 10 to 12 minutes.
Remove from the oven and let cool to room temperature.
Once the cookies have cooled, gently melt the chocolate in the bowl of a bain-marie (a stainless steel bowl fitted over a saucepan of simmering water s that the bowl just touches the water).
Remove the melted chocolate from the heat.
Carefully pour or spoon a bit of melted chocolate on the tops of half the cookies.
If the tops are not flat enough, simply spoon the melted chocolate on the sides of the cookies that were face down during the cooking process.
Use the remaining cookie halves to form the other half of the cookie \"sandwich,\" pressing gently so that the chocolate adheres to both sides of the sandwich.
Let rest until the chocolate has cooled, holding the cookies together.","url":"https://recipe.bluelayer.org/recipe/12120/checkered-cookies-in-the-style-of-piemonte-baci-di-dama"},{"id":"12119","title":"Strawberry Basil Butter","ingredients":"butter, without salt
sugars, powdered
strawberries, raw
spices, basil, dried","directions":"Stir butter with icing sugar.
Stir in strawberries and basil.
Spoon onto edge of a large piece of plastic wrap, forming into a ball.
Roll into a 6-inch (15-cm) log.
Seal and refrigerate until firm, up to 3 days.
Slice into rounds and melt over waffles, pancakes, warm muffins, raisin toast, english muffins or bagels.
prep time does not include chilling.","url":"https://recipe.bluelayer.org/recipe/12119/strawberry-basil-butter"},{"id":"12102","title":"Quick and Easy Syrian-Lebanese-Pocket-Pita Bread!","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Mix all of the dry ingredients together in a large sturdy bowl (hard plastic or stainless steel).
Form a little well in the center.
Heat the water in a microwave safe dish for one minute.
Pour the water into the flour well and mix the ingredients with a spatula as far you can.
Place a dish of cool water in a bowl next to you as you begin to knead by hand.
Knead the dough in the bowl by hand for at least 5-10 minutes, dipping your fingertips into the bowl of water as you knead.
This will help create a smooth, elastic finish.
You know your dough is ready when the surface is smooth and doesn't have pock-marks.
The dough will feel slightly sticky as you knead it, but should not stick to your hands.
Turn the dough out onto a lightly floured surface and cut with a knife (or separate by hand) into equal sized pieces - 8 for larger rounds or 20 for small pitettes.
Roll each piece into a smooth ball and lay on clean dish cloth or floured cutting board or surface, keeping them covered with another cloth.
Once all of the balls are rolled and resting, cover them with a clean cloth and lightly pat the cloth with water on your finger tips to keep them moist, or spray lightly with a water mister.
Let the balls rest for 30 minutes.
After 30 minutes rest, preheat oven to 450 degrees with a baking stone or pizza pan on bottom rack inserted.
As the oven preheats, roll each ball on a lightly floured surface into a flat round, no thicker than 1/4\".
The thinner the round, the better your pocket.
Turn them over to roll them, trying to keep the round as best you can.
If the dough sticks to the rolling pin, dip your finger tips in a little flour and coat the surface of the round as you roll.
Make sure the edges are rolled out equally and not thicker than the center.
Lay each round on the cloth or floured surface to rest again as the oven preheats.
Keep them in the order your rolled them.
Once the oven is ready, bake each round (or several at a time depending on size) on your baking stone, being careful to place them BOTTOM SIDE UP for 90 seconds to 2 minutes.
The rounds should start to bubble on top and will \"poof\" up with the pocket.
Once the pocket is formed, remove them from the oven and place onto clean surface to cool.
The bottoms will be just starting to brown as you remove them from the oven.
Once completely cooled, they can be stored in a freezer bag and frozen until ready to use - they will thaw quickly on the counter.","url":"https://recipe.bluelayer.org/recipe/12102/quick-and-easy-syrian-lebanese-pocket-pita-bread"},{"id":"12097","title":"Apple Pie Filling in a Jar","ingredients":"sugars, granulated
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
salt, table
water, bottled, generic
lemon juice, raw
lemon juice, raw","directions":"In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt.
Stir in the water and lemon juice with a wire whisk.
Cook and stir until bubbly and thick; remove from heat.
While the filling was cooking, I sliced the apples (slice thinly) and added them into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration.
Drain the fruit well before packing in jars.
You can just toss out the water that the apples soaked in.
It is just to keep them from browning.
Pack apples into clean, hot canning jars, leaving an inch from the top of the jar.
Fill with the hot syrup, leaving 1/2 inch space from the top of the jar.
Remove air bubbles by running a knife around the insides of each jar.
Close the jars with sterile lids and rims.
Process in a boiling water bath for 20 -30 minutes.
Use a jar tongs to remove the jars from water.
Place the jars on a dish towel to dry and allow the jars to cool for several hours.
Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down).
To make apple pie: Pour a 1-quart jar of home canned apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter.
Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam.
Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling.","url":"https://recipe.bluelayer.org/recipe/12097/apple-pie-filling-in-a-jar"},{"id":"12088","title":"Sunflower Seed Brittle","ingredients":"butter, without salt
seeds, sunflower seed kernels, dried
salt, table
sugars, granulated","directions":"Butter a large baking sheet; set aside.
Melt butter in small saucepan.
Add seeds and salt and mix well.
Keep warm.
Melt sugar in heavy skillet over medium heat, stirring constantly.
When sugar is golden brown, quickly stir in warm seeds.
Pour out onto baking sheet and spread with wooden spoon or spatula into 10\" square.
Let cool until firm.
Break into pieces and store in air-tight container in a cool, dry place.","url":"https://recipe.bluelayer.org/recipe/12088/sunflower-seed-brittle"},{"id":"12086","title":"Turkey Steaks with Sausalito Salsa","ingredients":"ground turkey, raw
tomatoes, red, ripe, raw, year round average
orange juice, raw
peppers, sweet, green, raw
onions, spring or scallions (includes tops and bulb), raw
spices, coriander seed","directions":"Cut each turkey slice into 2 pieces; cover and set aside.
Combine tomato, orange, chilies, onions, cilantro, gingerroot and salt in medium bowl; set aside.
Melt butter in large skillet over medium- high heat.
Saute turkey steaks, half at a time, if necessary, until lightly browned on both sides, about 3 to 5 minutes.
Transfer to serving platter; spoon salsa on top.
Garnish with cilantro sprigs.","url":"https://recipe.bluelayer.org/recipe/12086/turkey-steaks-with-sausalito-salsa"},{"id":"12085","title":"Pizza Crust Fantastico","ingredients":"water, bottled, generic
honey
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
salt, table
spices, pepper, black
spices, oregano, dried
spices, basil, dried
spices, rosemary, dried
tomato sauce, canned, no salt added
oil, olive, salad or cooking","directions":"Pour warm water into a small bowl.
Dissolve honey and yeast in water.
Let stand until creamy, about 10 minutes.
In a large bowl, combine the all-purpose flour, whole wheat flour, corn flour, salt, black pepper, oregano, basil and rosemary.
Add the yeast mixture, tomato sauce and olive oil; stir well to combine.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Meanwhile, preheat oven to 450 degrees F (230 degrees C) place pizza stone in oven if one is to be used.
Deflate the dough and turn it out onto a lightly floured surface.
Divide the dough into two equal pieces and form into rounds, cover and let rest for 10 minutes.
Roll the rounds out to crust size.
Spread crusts with desired pizza sauce from the center outward and cover with desired toppings.
Bake on preheated pizza stone or on lightly oiled pizza pans until cheese is bubbly and golden, about 12 minutes.","url":"https://recipe.bluelayer.org/recipe/12085/pizza-crust-fantastico"},{"id":"12081","title":"Raisin Newtons","ingredients":"raisins, seeded
orange juice, raw
vanilla extract
nuts, pecans
rice flour, white, unenriched
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
salt, table
oil, olive, salad or cooking
syrup, maple, canadian
orange juice, raw","directions":"In small bowl, combine raisins, orange juice and 1 tablespoon vanilla; let stand 30 minutes.
Preheat oven to 350F.
Spread 1 1/4 cups pecans on baking sheet and bake until lightly browned, 8 to 10 minutes.
Remove from oven, chop 3/4 cup pecans; set aside.
Place remaining 1/2 cup pecans in food processor and finely grind.
Add rice flour, oat flour, cinnamon and salt and process until well blended, occasionally scraping sides of bowl with rubber spatula.
Transfer mixture to large bowl.
In medium bowl, mix oil, maple syrup and remaining 1 tablespoon vanilla.
Add to flour mixture and mix just until blended.
Drain raisins and puree in food processor or blender.
Transfer to small bowl and stir in chopped pecans and orange peel.
Divide raisin filling into three parts; set aside.
Place 13 x 12-inch sheet of parchment paper on flat surface; sprinkle lightly with oat or rice flour.
Roll dough into 12-inch square.
(To prevent the roller from sticking to the dough, use a second sheet of parchment or dust dough with flour.)
Leave 1-inch space at the edge of dough closer to you.
Working from left to right, form 1/3 of the raisin puree into 10-inch strip, 1/2 inch thick and 1 inch wide.
Fold dough over filling to form long bar.
Gently peel parchment from dough, seal edge where dough meets, and cut along that edge with sharp knife.
Cut bar into 10 1-inch pieces; place on baking sheet lined with parchment paper.
Repeat this method to use remaining ingredients; bake 15 to 17 minutes.
Remove to wire rack to cool.","url":"https://recipe.bluelayer.org/recipe/12081/raisin-newtons"},{"id":"12069","title":"chocolate truffles","ingredients":"spartan, real semi-sweet chocolate baking chips,
cream, whipped, cream topping, pressurized
butter, without salt","directions":"break the chocolate into small pieces
in a pan heat the cream and butter till the butter is melted.
Don't let the cream boil
pour the cream mixture over the chocolate and stir till melted
pour the chocolate mix into separate bowls and add extras.
I made Bailey's truffles, sambuca truffles, honeycomb truffles and pistachio truffles
put in the fridge to set.
overnight preferably
once set use a melon baller to create good truffle shapes and roll in cocoa powder for classic truffles although you can use any desired coating.
enjoy!","url":"https://recipe.bluelayer.org/recipe/12069/chocolate-truffles"},{"id":"12063","title":"Standard Pie Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
shortening, vegetable, household, composite
water, bottled, generic","directions":"In a large bowl, whisk together the flour, sugar, and salt.
Using your fingers or a pastry cutter, work the butter and shortening into the flour until the mixture resembles coarse crumbs.
Sprinkle with 4 tablespoons ice water, 1 tablespoon at a time, until the dough is crumbly but holds together when squeezed (if necessary, add additional ice water, 1 teaspoon at a time).
Divide the dough in half.
Transfer each piece to a piece of plastic wrap and shape into a 1-inch-thick disk.
Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.","url":"https://recipe.bluelayer.org/recipe/12063/standard-pie-dough"},{"id":"12047","title":"Apple Crisp With Butter-Praline Topping","ingredients":"sugars, granulated
spices, cinnamon, ground
apples, raw, with skin
raisins, seeded
lemon juice, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
nuts, pecans","directions":"Preheat oven to 350 degrees.
Butter 11-inch round pie pan.
Combine 1/2 cup sugar and cinnamon in large bowl.
Mix in apples,raisins and lemon juice; transfer to prepared pie pan.
Combine flour and remaining 1/2 cup sugar in medium bowl.
Cut in butter until mixture resembles fine meal; stir in pecans.
Sprinkle over apples in pan.
Bake until apples are tender and topping is browned, 50 minutes.
Serve warm with ice cream or creme fraiche.","url":"https://recipe.bluelayer.org/recipe/12047/apple-crisp-with-butter-praline-topping"},{"id":"12044","title":"Pumpkin Caramels","ingredients":"seeds, sunflower seed kernels, dried
syrup, maple, canadian
sugars, brown
cream, fluid, heavy whipping
syrups, corn, light
pumpkin, raw
lemon juice, raw
salt, table
pumpkin, raw
butter, without salt
vanilla extract","directions":"Line an 8x4 inch loaf pan with waxed paper or aluminum foil.
Brush the sides, but not the bottom lightly with butter and sprinkle the pumpkin seeds in the bottom.
Whisk the maple syrup, brown sugar, cream, corn syrup, pie spice, lemon juice, and salt together in a heavy bottomed medium saucepan.
Brush down the sides on the saucepan with water to remove every grain of sugar.
Set the candy thermometer into the sugar.
Cook the mixture over medium heat, without stirring, until the mixture reaches the firm ball stage, 248 degrees F, about 18-20 minutes.
Carefully stir in the pumpkin puree.
Return to the heat and cook, stirring occasionally, until the caramel reaches the soft ball stage, 240 degrees F, about 15 minutes more.
(I cooked mine to the firm ball stage and they came out perfect - 248 degrees F).
Remove from the heat, and stir in butter and vanilla.
Pour the caramel over the pumpkin seeds in the prepared pan.
Smooth to an even layer.
Cool to room temperature.
When fully cooled peel from the waxed paper or foil, and cut into 24 (1 inch) squares.
Wrap individually in parchment or waxed paper, and store in an airtight container for up to a week.","url":"https://recipe.bluelayer.org/recipe/12044/pumpkin-caramels"},{"id":"12013","title":"Graveyard Crunch","ingredients":"syrup, maple, canadian
butter, without salt
spices, cinnamon, ground
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
candies, marshmallows
corn, sweet, white, raw
spartan, real semi-sweet chocolate baking chips,","directions":"PREHEAT oven to 300F Place syrup, butter and cinnamon in large microwaveable bowl.
Microwave on HIGH 1 min.
; stir until butter is completely melted.
Add cereal and peanuts; mix lightly.
Spread into lightly greased 15x10x1-inch baking pan.
BAKE 30 min., stirring after 15 minute Cool completely.
Break into pieces; place in large bowl.
ADD marshmallows and candies; mix lightly.
Store in tightly covered container at room temperature.","url":"https://recipe.bluelayer.org/recipe/12013/graveyard-crunch"},{"id":"12012","title":"Raw Brownies","ingredients":"dates, deglet noor
cherries, sweet, raw
cocoa, dry powder, unsweetened
nuts, walnuts, english
honey","directions":"Process all ingredients in a food processor or blender.
Press into a small square baking pan and freeze for 1 hour.
Slice brownies into 12 pieces.
Store in fridge.","url":"https://recipe.bluelayer.org/recipe/12012/raw-brownies"},{"id":"12010","title":"Spicy Oven Roasted Potato Wedges","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
spices, garlic powder
salt, table
spices, paprika
spices, pepper, black
spices, pepper, red or cayenne","directions":"Preaheat the oven to 525F
Scrub and quarter the potatoes (you can peel them if you like - I never do and I think the skins make them crispier) and place them in a large bowl.
Drizzle the olive oil over the potatoes and toss to coat.
Sprinkle seasonings over potatoes and toss to coal well.
Line a baking sheet with aluminum foil and spray the foil with cooking spray.
Arrange the potatoes in one layer on the baking sheet.
Roast for 20 minutes, turning once halfway through cooking.","url":"https://recipe.bluelayer.org/recipe/12010/spicy-oven-roasted-potato-wedges"},{"id":"12005","title":"Pepperoni Breadsticks","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
pepperoni, beef and pork, sliced
spices, garlic powder","directions":"Dough: Dissolve yeast in 1 Cup of warm water until foamy about 5 mins.
Mix sugar, oil, salt, and flour and then add to yeast and water.
Mix together until smooth.
Knead and cover for 30 min in warm area 100-105 degrees I put in oven with light on.
Roll out dough on lightly dusted flour table.
Cut into 2 inch wide by 5 inch doughs
Place 5 pepperoni's on each dough pieces.
Pinch sides together roll back and forth til smooth.
Lightly grease baking pan
Place dough into pan each breadstick.
Brush lightly top of breadsticks with egg whites.
Spinkle garlic salt or powder on top.
Cook for a total of 20 minutes at 375 degrees or until golden brown.","url":"https://recipe.bluelayer.org/recipe/12005/pepperoni-breadsticks"},{"id":"12000","title":"Bacon wrapped scallops","ingredients":"bacon, meatless
mollusks, scallop, (bay and sea), cooked, steamed","directions":"Half cook the bacon
Wrap scallops with half pieces of bacon and toothpick them and season
Fry in oil flip as needed","url":"https://recipe.bluelayer.org/recipe/12000/bacon-wrapped-scallops"},{"id":"11997","title":"Soft Burger Buns","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, olive, salad or cooking
water, bottled, generic","directions":"Mix sugar with 250 g. of water.
Add yeast and put the mixture in a warm place to activate the yeast for 10 minutes.
Seive the flour.
Add the salt and the oil to the flour.
Mix well untill the oil is fully incorperated in the flour.
Add the water yeast sugar mixture to the flour mixture.
Mix well untill a ball is formed.
Add the rest of the water slowly.
Add untill the dough is soft enough but not sticky.
Kneed the dough well (8 minutes by hand).
Make a ball out of the dough.
put it in an oil greased container and cover the cointainer with cling film.
let it rise for 1 hour or until it doubles in size.
punch the dough down.
cut it into pieces 100 g. each.
make each piece into a ball.
place the balls in burger molds or large muffin molds.
let them rise again for 1 hour.
bake in a preheated oven at 220C for 11 to 13 minutes or until golden brown in color.
cool on a rack completely before placing in closed container.","url":"https://recipe.bluelayer.org/recipe/11997/soft-burger-buns"},{"id":"11989","title":"Rustic Pumpkin Tiramisu","ingredients":"pumpkin, raw
spices, cinnamon, ground
spices, ginger, ground
cream, fluid, heavy whipping
sugars, granulated
il villaggio, mascarpone cheese,
sugars, powdered
syrup, maple, canadian
alcoholic beverage, distilled, rum, 80 proof
spices, ginger, ground","directions":"Note: you will also need six 8-ounce canning jars.
In a medium mixing bowl, mix pumpkin, cinnamon and ginger until combined.
In a smaller mixing bowl, beat 1/2 cup whipping cream with white sugar with a handheld mixer until soft peaks form.
Gently fold whipped cream mixture into pumpkin mixture.
In an additional mixing bowl, combine mascarpone cheese and powdered sugar.
Beat until combined, then add the remaining 1/2 cup whipping cream and beat until mixture is thickened.
In a small spouted liquid measuring cup, whisk together maple syrup and rum.
To assemble: Place two ginger cookies into the bottom of each small jar.
Drizzle about 1 tablespoon rum mixture onto cookies.
Add pumpkin filling on top of cookies, then top with two additional cookies.
Drizzle 1 tablespoon rum mixture onto these cookies as well.
Top with the remainder of pumpkin filling.
Dollop mascarpone topping onto pumpkin filling and spread evenly.
Put lids onto each jar and place in the refrigerator for at least 8 hours (can be made one day ahead).
Sprinkle with pumpkin pie spice prior to serving.","url":"https://recipe.bluelayer.org/recipe/11989/rustic-pumpkin-tiramisu"},{"id":"11969","title":"Amond Chocolate Rugalach Rollups","ingredients":"cheese, parmesan, hard
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
sweetener, syrup, agave
sugars, brown
spices, cinnamon, ground
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"Preheat oven to 375F (190C).
Dough: In a food processor fitted with a steel blade, combine cream cheese, margarine, flour and SPLENDA Granulated.
Process until the dough forms a ball on the blades, about 18 to 20 seconds.
Remove the dough from the bowl and set aside.
There's no need to chill the dough or wash out the bowl before preparing the filling.
Filling: Process SPLENDA Brown Sugar Blend, cinnamon, chocolate chips and almonds until finely chopped in food processor, about 25 to 30 seconds.
Assembly: Divide the dough in two equal pieces; flour each piece lightly.
Roll out one piece of dough on a lightly floured board into a rectangle approximately.
12 x 7 (30 cm x 18 cm).
Sprinkle the dough with half the filling.
Roll up the dough from the long side to form a jelly roll, making sure it is seam-side down.
Slice into 1-inch pieces.
Place the sides on the prepared baking sheet.
Repeat with the remaining dough and filling.
Optional: Turn the slices over so they make a pinwheel shape and press slightly to flatten.
Bake for 16 to 18 minutes, until lightly browned.
These freeze well.","url":"https://recipe.bluelayer.org/recipe/11969/amond-chocolate-rugalach-rollups"},{"id":"11967","title":"Salmon Steak","ingredients":"fish, salmon, atlantic, wild, raw
oil, olive, salad or cooking
lemon juice, raw
spices, pepper, black","directions":"Lightly oil a large piece of aluminum foil and arrange salmon in single layer.
Sprinkle with lemon juice and pepper to taste.
Fold foil over salmon and seal, place on baking sheet.
Bake in preheated 400 degree oven for about 15 minutes or until fish is opaque and flakes easily with a fork.","url":"https://recipe.bluelayer.org/recipe/11967/salmon-steak"},{"id":"11964","title":"Mutligrain Straun","ingredients":"wheat flour, white, all-purpose, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
honey
butter, without salt
wheat flour, white, all-purpose, unenriched","directions":"DAY ONE.
Soaker: Mix the first 4 ingredients (7 tablespoons of whole wheat flour, cooked and uncooked grains, salt and buttermilk) to make a thick porridge-like dough.
Cover and leave at room temperature for 12 to 24 hours.
Biga: Mix the next 3 ingredients (1 /4 cup whole wheat flour, 1/4 teaspoon instant yeast, 3/4 cup water) to form a ball of dough.
Knead for a few minutes until all the flour has been incorporated.
Let the dough rest for 5 minutes, then knead again for 1 minute.
Place the dough in a bowl, cover, and refrigerate overnight.
DAY TWO.
Remove the biga from the refrigerator an hour or two before preparing the final dough.
Cut or rip the biga into smaller pieces and mix it with the soaker.
Add the remaining ingredients (7 tablespoons whole wheat flour, 1/2 teaspoon salt, 2 1/4 teaspoon instant yeast, 3 tablespoons honey or sugar, 1 tablespoon melter butter or oil) WITH THE EXCEPTION of the last 1 cup of whole wheat flour - this will be used later.
Mix well.
Knead by hand or machine for about 5 minutes until all the ingredients are evenly distributed.
Add additional flour or water to achieve the proper consistency (a slightly sticky dough that'll hold its shape).
If you use pre-cooked grains, you will need to add as much as 1 cup of extra flour because the grains will not absorb a great deal of the moisture.
Place the dough in a greased bowl and allow to rise for about 45 minutes to an hour or until it is 1 1/2 times its original size.
Shape the dough and place in greased pans for the final rise.
If you want oats or seeds on top of the loaf, spritz the loaf with water and sprinkle seeds before the final rise.
While the loaves are rising, pre-heat the oven to 425F.
To bake the loaf, place it in the preheated oven.
Reduce the temperature after 5 minutes to 350F and bake for 20 minutes.
Turn the loaf 180 degrees and bake another 20 to 30 minutes until the loaf is deep brown, makes a hollow sound when tapped on, and when the internal temperature is approximately 195F degrees.
Remove the bread from the oven and allow to cool for at least one hour.","url":"https://recipe.bluelayer.org/recipe/11964/mutligrain-straun"},{"id":"11950","title":"Oat Almond Pie Crust","ingredients":"oats
nuts, almonds
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
water, bottled, generic","directions":"In a blender or food processor, combine the oats and almonds and grind to a coarse powder.
Transfer to a large bowl.
Add the flour and mix well.
Drizzle on the oil and incorporate it with a pastry blender or your fingers until the mixture resembles coarse cornmeal.
Sprinkle in enough of the water (mixing it lightly with a fork) to moisten all the flour and make a dough that you can form into a ball.
Flatten the dough into a circle about 1/2-inch thick On a lightly floured board or a sheet of waxed paper, roll the dough into a thin (about 1/8 inch) circle about 11 inches diameter.
Line a 9-inch pie pan with the dough and trim the edges to leave a 1/2-inch overhang all around.
Use the overhang to form a fluted edge.
Place the crust in the freezer for at least 20 minutes.
Fill the shell and bake it according to the directions of your specific recipe.
*To bake the crust without a filling; Preheat the oven to 425F.
Line the prepared pie crust with aluminum foil and place it on a baking sheet.
Bake for 8 minutes.
Remove it from the oven and discard the foil.
Bake for 7 minutes.
Let the crust cool before filling.","url":"https://recipe.bluelayer.org/recipe/11950/oat-almond-pie-crust"},{"id":"11948","title":"Chocolate Caramel Shortbread Fingers","ingredients":"butter, without salt
sugars, powdered
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
ice creams, vanilla
nuts, almonds
spartan, real semi-sweet chocolate baking chips,","directions":"Heat oven to 325F.
Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
Combine butter, powdered sugar and brown sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Add flour, baking powder and salt; beat at low speed until well mixed.
Press dough into prepared pan; prick with fork every 1/2 inch.
Bake 22-25 minutes or until lightly browned.
Lift cookies from pan using aluminum foil ends.
Place on cutting board.
Immediately cut into 30 (2 3/4x3/4-inch) pieces.
Place caramel topping in small saucepan.
Cook over medium heat, stirring constantly, 2-3 minutes or until caramel has slightly thickened.
Remove from heat; drizzle caramel over cookies.
Sprinkle with almonds.
Cool to lukewarm; carefully separate.
Cool completely.
Melt chocolate chips in small microwave-safe bowl on Medium (50% power) until softened.
Stir until smooth.
Drizzle over cooled cookies.
Let stand until set.","url":"https://recipe.bluelayer.org/recipe/11948/chocolate-caramel-shortbread-fingers"},{"id":"11936","title":"Pumpkin Pie Breakfast in Jelly Jar","ingredients":"pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
seeds, flaxseed
honey
spices, cinnamon, ground
spices, cloves, ground
spices, ginger, ground","directions":"Clean and dry 10 Pint sized Ball jars, lids and rings.
Into each jar measure 1/4 C pumpkin, 1/4 C kefit, 1/4 C Scotch oats, 1/4 C coconut, 1 Tbs Flaxseed, ground, 1 Tbs Agave Nectar, 1/4 tsp of each spice.
Close with lid and ring.
These keep well for a few days in the refridgerator.
These also freeze well indefinatly.
Breakfast in a Jelly jar make a quick, nutritious breakfast hot or cold!","url":"https://recipe.bluelayer.org/recipe/11936/pumpkin-pie-breakfast-in-jelly-jar"},{"id":"11933","title":"After-School Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
butter, without salt
vanilla extract
sugars, powdered","directions":"Place cereal in large bowl; set aside.
In a 1-quart microwave-safe bowl, combine chocolate pieces, peanut butter and butter or margarine.
Microwave on high 1to 1 1/2 minutes or until smooth, stirring after 1 minute.
Stir in vanilla.
Pour over cereal, stirring until all pieces are evenly coated.
Place cereal mixture and sugar in a large resealable plastic bag.
Shake until all pieces are well coated.
Spread on waxed paper to cool.
Store in a resealable plastic bag or other airtight container.","url":"https://recipe.bluelayer.org/recipe/11933/after-school-mix"},{"id":"11921","title":"Lois' Cole Slaw","ingredients":"salad dressing, mayonnaise, regular
sugars, granulated
cabbage, raw
bacon, meatless
nuts, cashew nuts, raw","directions":"Mix mayonnaise and sugar together.
Pour over shredded cabbage and bacon pieces.
Toss in the cashews.
Mix.
Best if served the next day.","url":"https://recipe.bluelayer.org/recipe/11921/lois-cole-slaw"},{"id":"11910","title":"Grandma's Apple Pie","ingredients":"butter, without salt
cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
apples, raw, with skin
spices, cinnamon, ground
sugars, granulated
lemon juice, raw","directions":"In a medium bowl, beat the butter or margarine and cream cheese together until smooth.
Work in the flour to make a soft dough.
Divide the dough into two balls, wrap them, and chill them in the fridge for a minimum of 1 hour.
Mix the sliced apples with the cinnamon, sugar, and lemon juice, reserving a little sugar and cinnamon.
Mix well.
On a lightly floured surface, roll out one ball of pastry and use it to line a deep 10-inch pie dish.
Bake the pastry blind (see note on baking blind).
When the pie shell has cooled, fill it with the apples, piling them higher in the center.
Roll out the other pastry ball thinly and gently lay it on top.
Press the edges together, trim off any excess pastry, then mark the edges with a fork and prick the top of the pie several times.
Mix the reserved cinnamon and sugar together, and sprinkle the mixture on top of the pie.
Bake at 375 F for 35-40 minutes, until the topping is golden brown and the apples have cooked.
Note: Baking Blind: Baking blind, which partially cooks the pie shell, will ensure that it stays crisp under a liquid filling.
Cover the pastry, including the rim, with aluminum foil to prevent it from rising.
Weigh it down with baking beans (dried lima or butter beans are perfect).
Bake it in a preheated oven at 400 F for 10-12 minutes (slightly less time if you are making small individual pie shells).
Remove the foil and bake for a further 5 minutes or until the pie shell starts to color.","url":"https://recipe.bluelayer.org/recipe/11910/grandmas-apple-pie"},{"id":"11901","title":"Quick, Sinful Induldgence..","ingredients":"peanut butter, smooth style, without salt
spartan, real semi-sweet chocolate baking chips,","directions":"Put peanut butter and chocolate chips into a small pot and melt over medium heat, stirring constantly until completely melted and mixed together.
Once melted, pour onto a cookie sheet covered with wax paper and place into the fridge or freezer until firm.
Remove from fridge or freezer, break into pieces and indulge!","url":"https://recipe.bluelayer.org/recipe/11901/quick-sinful-induldgence"},{"id":"11881","title":"Lefse","ingredients":"potatoes, raw, skin
cream, whipped, cream topping, pressurized
oil, olive, salad or cooking
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Mix all ingredients together and knead well.
Roll into long rolls, cut into 12 pieces.
Roll out on a floured board (using as little flour as possible) about the size of a dinner plate.
Bake on a hot grill, turning before lefse sticks and when brown spot and bubbles appear.
Watch closely; it doesn't take long.","url":"https://recipe.bluelayer.org/recipe/11881/lefse"},{"id":"11877","title":"Macaroon Bars (Lees Version)","ingredients":"potatoes, raw, skin
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Boil potato until soft; drain and mash well.
I know it seem a very small amount but it is all you need (promise).
Cool this slightly.
Gradually start to add and mix the icing sugar until it becomes very stiff and hard to mix any more.
(You may need less or more than in ingredient list; it depends on the potato).
It is ready when you can roll a ball of it in your hands and it is only slightly sticky.
Have a grease proof or silicone sheet on your work surface (or dust with icing sugar).
Cover your hand with icing sugar to prevent sticking.
Take enough of the mixture to make a thin sausage about 2 or 3\" in length.
Place onto the paper.
These may not always look staight; it does not matter.
Continue until all the mixture has gone.
Your first ones should now be set (be able to pick up, quite stiff).
Next step is to have a bowl of the melted chocolate and a bowl of coconut ready (side by side is easiest for the dipping).
Now take each piece and dip into chocolate and then roll in the coconut and place back onto the sheet to dry.
Enjoy.
Noone ever believes that this sweet is made with potato and tastes like heaven.
I have used chopped nuts to cover, as a change from coconut, and this worked well.","url":"https://recipe.bluelayer.org/recipe/11877/macaroon-bars-lees-version"},{"id":"11861","title":"Slow Cooker Beef Stroganoff","ingredients":"beef, grass-fed, ground, raw
onions, raw
spices, garlic powder
spices, pepper, black
spices, paprika
soup, cream of chicken, canned, condensed
beef, grass-fed, ground, raw
mushrooms, white, raw
egg substitute, powder
cheese, parmesan, hard
cream, sour, cultured","directions":"cook the noodles according to pkg directions in seperate pot.
*drain and add at the end of recipie.
in slow cooker mix envelope of beefy onion with the cream of mushroom soup.
Add jared mushrooms, paprika, pepper, garlic powder cubed beef and onions.
cover and cook 3-3 1/2 hours on high or 6-7 hours on low.
In the last 30 minutes of cook time add into the mixture the cream cheese.
In the last 10 minutes add the sour cream.
Put the finished stroganoff over the noodles and ENJOY!","url":"https://recipe.bluelayer.org/recipe/11861/slow-cooker-beef-stroganoff"},{"id":"11860","title":"Lemon Whipped Cream","ingredients":"cream, fluid, heavy whipping
cheese, cottage, creamed, large or small curd
sugars, granulated
vanilla extract","directions":"Whip cream until soft peaks form
Add lemon curd, confectioner's sugar, vanilla and drops of yellow food coloring, beat until just firm
Use this to top and fill cakes, cupcakes,pies, brownies, bars,cookies anywhere a lemon whipped cream would taste good!","url":"https://recipe.bluelayer.org/recipe/11860/lemon-whipped-cream"},{"id":"11857","title":"Chocolate Nut Bark","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, macadamia nuts, raw","directions":"Line a baking sheet with parchment or waxed paper.
Melt and temper the chocolate (see pages 2530).
Stir the nuts into the chocolate, coating them completely.
Turn the mixture out onto the baking sheet and spread it with an offset spatula to an approximate thickness of 1/4 inch, depending on the size of the nuts.
Refrigerate to set the chocolate (15 to 20 minutes) then let the bark sit at room temperature for 30 minutes.
Hold the bark with parchment or waxed paper and break it into pieces.
This will prevent finger marks on the bark.
Between layers of parchment or waxed paper in a tightly covered container, the bark will keep for 1 week at room temperature; if the container is wrapped in several layers of aluminum foil, the bark will keep for 1 month in the refrigerator.
The bark is best served at room temperature.","url":"https://recipe.bluelayer.org/recipe/11857/chocolate-nut-bark"},{"id":"11851","title":"Butter Dips","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Pour melted butter into 9x9x2 baking dish.
Mix flour, sugar, baking powder and salt.
Add milk and stir until dough forms.
Turn dough onto floured surface.
Knead 10 times.
Roll or pat into 8-inch square.
With floured knife, cut square in half.
Cut each half into 9 strips or rectangle pieces.
Dip each strip into butter and arrange into square inside baking pan.
Bake at 450 for 15-20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/11851/butter-dips"},{"id":"11845","title":"Curry Rice Dinner Rolls","ingredients":"water, bottled, generic
oil, olive, salad or cooking
wheat flours, bread, unenriched
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
sugars, granulated
spices, curry powder
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Measure carefully placing all ingredient except butter in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle.
Do not use delay cycles.
Remove dough from pan, using lightly floured hands.
Knead 5 minutes on lightly floured surface.
Cover and let rest for 10 minutes.
Grease large cookie sheet.
Divide dough into 10 equal pieces.
Shape each piece into a ball.
Place 2 inches apart on cookie sheet.
Brush with butter.
Cover and let rise in warm place for 30 to 40 minutes or until double.
Heat oven to 375F bake 15 to 20 minutes or until golden brown.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/11845/curry-rice-dinner-rolls"},{"id":"11844","title":"My Mom's Shepherd's Pie","ingredients":"beans, kidney, all types, mature seeds, raw
beef, grass-fed, ground, raw
soup, cream of chicken, canned, condensed
potatoes, raw, skin
cheese, cheddar","directions":"Mix together cream of mushroom soup, kidney beans and cooked hamburger.
Put in bottom of glass baking dish.
Add mashed potatoes in an even layer on top of the mixture.
Add cheese on top of mashed potatoes.
Bake in 450F oven for 20 minutes or until all of the cheese is melted.","url":"https://recipe.bluelayer.org/recipe/11844/my-moms-shepherds-pie"},{"id":"11836","title":"Kids Can Make: Oatmeal Cookie Smoothie","ingredients":"oats
raisins, seeded
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
sugars, brown","directions":"Add the oats, raisins and pumpkin pie spice to the carafe of a blender and pour in the milk, adding more to cover the oats if needed.
Stir completely and set aside until the oats are soft, 15 minutes.
Blend on high speed until pureed and smooth, about 1 minute.
Add the yogurt, brown sugar and 1 1/2 cups ice, and blend on high speed until smooth, about 30 seconds.
Pour into 2 pint glasses.","url":"https://recipe.bluelayer.org/recipe/11836/kids-can-make-oatmeal-cookie-smoothie"},{"id":"11822","title":"Blueberry Cherry Pie Recipe","ingredients":"blueberries, raw
sugars, granulated
water, bottled, generic
cornstarch
vinegar, distilled","directions":"Cook till thick.
1 c. blueberries
Cook first 5 ingredients till thick.
Mix in 1 more c. blueberries, I use frzn.
Mix in 1 (21 oz) can cherry pie filling.
Pour into baked 9 inch pie shell.
Top with Cold Whip.","url":"https://recipe.bluelayer.org/recipe/11822/blueberry-cherry-pie-recipe"},{"id":"11815","title":"Asparagus Soup","ingredients":"butter, without salt
onions, raw
soup, vegetable broth, ready to serve
water, bottled, generic
asparagus, raw
cheese, parmesan, hard","directions":"Melt butter in a stock pot over medium heat.
Add diced onions and saute until softened.
Add vegetable or chicken broth and water.
Bring it to a simmer.
Remove the tough bottom end of the asparagus and discard it.
Chop the rest into 1-inch pieces.
Add asparagus to simmering broth.
Cook for 2-5 minutes until asparagus is bright green and tender.
Add cream cheese and heat until melted.
Blend with an immersion blender or in a food processor.","url":"https://recipe.bluelayer.org/recipe/11815/asparagus-soup"},{"id":"11813","title":"Baked Brie with Cherries","ingredients":"cheese, brie
syrup, maple, canadian
cherries, sweet, raw","directions":"Preheat oven 350 degrees F. Line a baking sheet with parchment or use a pie dish sprayed with cooking spray.
Cut off the rind on top of the cheese, but leave the sides and bottom intact.
If you do not have any rind on the sides, make a shallow bowl out of aluminum foil, spray with cooking spray and place the cheese in it.
Mix maple syrup with cherry jam and spread on top of cheese.
Bake in oven for 10-15 minutes, until cheese is soft and bubbly.","url":"https://recipe.bluelayer.org/recipe/11813/baked-brie-with-cherries"},{"id":"11808","title":"Steamed Brown Bread,For Baked Beans","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
molasses
raisins, seeded","directions":"Daub paper towel with butter and rub evenly around sides and bottom of coffe cans or mold.
Set aside.
In bowl, combine flours, cornmeal, baking soda and salt.
Add buttermilk and molasses, blend until smooth.
Add raisins and mix until they are scattered throuhout mixture.
Scrape batter into prepared cans or mold.
Cover tightly with aluminum foil.
Place mold into large pot and fill with hot water, until water reaches 1/2 way up sides of mold.
With help place pot on stove and bring to a boil.
Cover pot.
Reduce heat and simmer for 3 hours.
Replenish water in pot every hour.
When ready, turn heat off.
With help, remove mold from pot and unmold by turning bread upside down.
To cut bread, wrap a piece of string around bread and pull it tight, through loaf.
It will easily cut warm bread into a clean slice.","url":"https://recipe.bluelayer.org/recipe/11808/steamed-brown-bread-for-baked-beans"},{"id":"11805","title":"A Little Luxurious - Silky Smooth Milk Shokupan - Square Pullman Bread Loaf","ingredients":"wheat flours, bread, unenriched
sugars, granulated
milk, canned, condensed, sweetened
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Make the dough in a bread machine.
Deflate the dough, divide into two portions, and round off neatly.
Leave to rest for about 20 minutes.
The photo shows the dough after it's rested.
Deflate the dough lightly, and then roll each piece out carefully with a rolling pin into rectangles.
(If you do both at the same time, the size will be even.)
Fold each piece of dough into thirds.
Smooth down the seams.
Roll the dough up, and seal the seams firmly!
When both are rolled up...
...put the dough pieces seam side down in an oiled bread pan
Leave the dough to rise until it fills the pan about 80% of the way.
Put the lid on after it's risen.
Preheat the oven to 200C, and bake for about 30 minutes.
After the bread is baked, take the lid off and drop the pan from some height to \"shock\" it.
A rich square loaf is finished.
The white lines on the edges came out nicely too.
Slice thickly, and eat just as is.
The crust is thin and crispy, the inside is silky and tender.","url":"https://recipe.bluelayer.org/recipe/11805/a-little-luxurious-silky-smooth-milk-shokupan-square-pullman-bread-loaf"},{"id":"11804","title":"Crunchy Granola","ingredients":"oats
nuts, almonds
wheat germ, crude
wheat flour, white, all-purpose, unenriched
oat bran, raw
sugars, brown
spices, cinnamon, ground
salt, table
spices, nutmeg, ground
spices, ginger, ground
apple juice, canned or bottled, unsweetened, without added ascorbic acid
honey
vanilla extract
butter, without salt","directions":"Preheat oven to 300; butter or oil a baking sheet.
In a bowl, mix the first 10 ingredients together.
In a small bowl, whisk the apple juice, honey, vanilla, and butter together.
Pour the wet ingredients over the dry ingredients; toss well to mix.
Spread granola on the baking sheet; bake for approximately 45 minutes, stirring the granola well every 15 minutes, until it is a shade browner than it started and dry to the touch (it will become crisper as it cools).
Cool on the baking sheet, break up any large pieces; store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11804/crunchy-granola"},{"id":"11801","title":"Bumble Berry Pie Recipe","ingredients":"blueberries, raw
strawberries, raw
raspberries, raw
blackberries, raw
apples, raw, with skin
sugars, granulated
cornstarch
spices, cinnamon, ground","directions":"Prepare a pastry of your choice to make a 9 in pie.
Mix together all ingredients and place in unbaked pie crust.
Cover with pastry and bake at 350' till golden, approx.
4-5 minutes.","url":"https://recipe.bluelayer.org/recipe/11801/bumble-berry-pie-recipe"},{"id":"11775","title":"Blueberry Pie","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
sugars, powdered","directions":"Crust: In large bowl, combine flour, sugar and salt.
Using pastry blender or 2 knives, cut in butter until crumbly.
Pat firmly in even layer over bottom and up sides of 10-inch (25 cm) flan or quiche pan with removable base, or 1/2 inch (1 cm) up side of same-size pie plate.
Bake in 350F (180C) oven for 20 to 25 minutes or until light golden.
Filling: Reserve 2 cups (500 mL) of the berries.
Combine sugar with flour and cinnamon.
In large bowl, lightly toss sugar mixture with remaining berries.
Spoon into crust; cover edges of crust with strips of foil.
Bake in 400F (200C) oven for about 30 to 35 minutes or until filling is bubbling and crust is golden brown.
Let cool on rack.
Just before serving, remove sides of pan, transfer to serving plate and pour reserved berries evenly over pie.
Using sieve, dust surface evenly with icing sugar.","url":"https://recipe.bluelayer.org/recipe/11775/blueberry-pie"},{"id":"11772","title":"Cashew Brittle Candy","ingredients":"sugars, granulated
butter, without salt
syrups, corn, light
nuts, cashew nuts, raw","directions":"In a heavy saucepan, combine the sugar, butter and corn syrup.
Bring to a boil, and keep boiling while stirring constantly until mixture turns Tan in color and leaves the sides of the pan (hard crack stage, 295 degrees).
Add cashews, stir well and pour onto a greased cookie sheet or silicone covered pan.
Spread to desired thickness (1/8 to 1/4 inch).
Cool and then break into bite-sized pieces.","url":"https://recipe.bluelayer.org/recipe/11772/cashew-brittle-candy"},{"id":"11761","title":"Scott's Buffalo Wing Sauce","ingredients":"butter, without salt
spices, pepper, black
catsup
honey","directions":"Combine the butter, hot sauce, ketchup, and honey in a small saucepan.
Bring to a boil over medium-high heat.
Reduce heat to low and simmer for 15 minutes.
Use as a sauce for cooked chicken wings or pieces.","url":"https://recipe.bluelayer.org/recipe/11761/scotts-buffalo-wing-sauce"},{"id":"11759","title":"My Own Mini Marshmallows RICE KRISPIES TREATSTM","ingredients":"butter, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt","directions":"Microwave butter in medium microwaveable bowl on HIGH 15 sec.
or until melted.
Add marshmallows; toss to coat.
Microwave 15 sec.
or until marshmallows are completely melted and mixture is well blended when stirred.
Add cereal; mix well.
Press onto bottom of small bowl or measuring cup sprayed with cooking spray.
Cool completely.","url":"https://recipe.bluelayer.org/recipe/11759/my-own-mini-marshmallows-rice-krispies-treatstm"},{"id":"11743","title":"Traditional Chex Mix Recipe","ingredients":"butter, without salt
salt, table
sauce, worcestershire
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
nuts, walnuts, english
pretzels, soft, unsalted","directions":"Preheat oven to 250 degrees.
In open roasting pan, heat butter in oven.
Remove.
Stir in seasoned salt and Worcestershire.
Gradually add in cereals, nuts and pretzels, stirring till all pieces are evenly coated.
Bake 1 hour, stirring every 15 min.
Spread on absorbent paper to cool.
Store in airtight container.","url":"https://recipe.bluelayer.org/recipe/11743/traditional-chex-mix-recipe"},{"id":"11732","title":"Sauteed Green Beans And Mushrooms","ingredients":"beans, snap, green, raw
salt, table
mushrooms, white, raw
oil, olive, salad or cooking
butter, without salt
nuts, pine nuts, dried
spices, tarragon, dried","directions":"Snap both ends off the beans and pull off any strings.
Cut large pole beans crosswise into 2-inch pieces.
Don't cut smaller french haricots verts.
Fill a mixing bowl or medium pot with 4 cups cold water and add 1 tray of ice cubes.
Set aside.
Bring 4 quarts of water with 2 tablespoons kosher salt to a boil over high heat and add the beans.
The water will stop boiling when you add the beans.
After it has returned to the boil, cook the beans, uncovered, until tender but still crisp.
This will take from 3 to 5 minutes depending on the size and age of the beans.
Remember that this is only a preliminary preparation so do not overcook the beans.
Drain the beans and place them immediately into the ice water.
Stir until cool, then drain.
Spread the beans on towels and pat dry.
Meanwhile, slice mushrooms thinly and set aside on a plate.
Heat the oil and butter in a medium skillet over medium heat and add the pine nuts and mushrooms.
If using dried tarragon, add it now.
Cook, stirring, about 5 minutes.
Add the green beans and fresh tarragon and cook until beans are hot, about 3 minutes longer.
Transfer to a serving platter and serve immediately.","url":"https://recipe.bluelayer.org/recipe/11732/sauteed-green-beans-and-mushrooms"},{"id":"11711","title":"Quick and Easy Artisan Pain DEpi (Wheat Stalk Bread)","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic","directions":"Mix the yeast and salt with the water in a 5 qt bowl or a lidded (not airtight) food storage container.
Mix in the remaining dry ingredients without kneading, using a spoon, a 14 cup capacity food processor [with dough attachment], Danish dough whisk, or a heavy duty stand mixer [with dough hook].
If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used after initial rise though it is easier to handle when cold.
Refrigerate in a lidded (not airtight) container and use over the next 14 days or divide into 4 1-lb portions and freeze in an airtight container for no more than 3 weeks.
Thaw 24 hours before usage.
On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 lb piece (grapefruit sized).
Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
Gradually elongate the dough ball.
With the palms of your hands, gently roll the dough ball into the shape of a baguette, tapering the ends to points.
Allow to rest and rise on a whole wheat flour covered pizza peel for 30 minutes.
Twenty minutes before baking time, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack.
Place an empty metal broiler pan on any other shelf that will not interfere with the baking.
Sprinkle the loaf liberally with flour and rotate peel so one end of loaf is pointing towards yourself.
Using a sharp pair of kitchen shears, cut into the end pointing towards yourself downward at a 45 degree angle into the dough, stopping a quarter inch from the bottom.
Fold cut piece over to right side.
Do the same cut 1 inch further away from you and fold the cut piece over to the left side.
Repeat until entire loaf is cut and pain d'epi is formed.
Slide the loaf directly onto the hot stone.
Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
Bake for about 25 minutes, or until deeply browned and firm.
Allow to cool before slicing and eating.
If you can't wait, slather with butter and eat warm.","url":"https://recipe.bluelayer.org/recipe/11711/quick-and-easy-artisan-pain-depi-wheat-stalk-bread"},{"id":"11709","title":"Triple Coconut Whipped Cream","ingredients":"cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
vanilla extract
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Combine heavy cream, coconut milk, sugar, rum and vanilla in a mixer and mix until soft peaks form.
Serve with cake, pie, or fresh fruit.
Garnish with toasted coconut.","url":"https://recipe.bluelayer.org/recipe/11709/triple-coconut-whipped-cream"},{"id":"11697","title":"Sugar 'n' Spice Pecans","ingredients":"syrups, corn, light
sugars, granulated
water, bottled, generic
spices, cinnamon, ground
nuts, pecans","directions":"Line a cookie sheet with aluminum foil.
In a large heavy saucepan over medium heat, combine corn syrup, sugar, and water.
Stir mixture only until sugar is completely moist and mixture reaches 242 degrees F on a candy thermometer.
At that point, without stirring, immediately remove from heat and add cinnamon.
Stir until mixture settles or stops boiling.
Stir pecans into mixture all at once.
Stir until all pecans are coated completely.
Pour out onto a cookie sheet and allow to cool.
Break into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/11697/sugar-n-spice-pecans"},{"id":"11696","title":"Vickys Soy-free Tofu, Gluten-Free, Vegan","ingredients":"water, bottled, generic
beans, snap, green, raw","directions":"Oil a normal sized loaf pan
Whisk the bean flour into a quarter of the water to make a smooth paste
Bring the rest of the water to the boil in a large pot
Slowly whisk the paste into the boiling water whisking well as it thickens
Stir constantly until the mix is so thick you can hardy stir anymore, around 10 minutes
Pour into the loaf pan and let cool, then cover with foil and refridgerate for 24 hours before cubing or slicing
The texture should be inbetween firm and silken tofu and so can be used for a wide variety of dishes.
I have used to make sauces, cheesecakes, mousses, burgers, mocksteaks and even in soup for texture
This recipe is for unflavoured tofu and won't taste nice as it is.
For a chicken flavoured tofu add garlic powder, onion powder and chicken seasoning to the flour.
For fish add lemon juice and kelp/seaweed flakes.
For meat add soy sauce.
Most of the flavour us going to end up coming from what you marinade and crust the pieces with","url":"https://recipe.bluelayer.org/recipe/11696/vickys-soy-free-tofu-gluten-free-vegan"},{"id":"11672","title":"Caramels by Jacques Pepin","ingredients":"butter, without salt
cream, fluid, heavy whipping
water, bottled, generic
syrups, corn, light
sugars, granulated","directions":"Prepare a standard loaf pan either by buttering it or lining it with lightly oiled parchment paper.
Place the butter, cut into pieces, and the cream in a glass bowl and microwave until butter is melted and mixture is hot, about 90 seconds.
Set mixture aside, close enough to be reached quickly.
Combine water, corn syrup, and sugar in a straight-sided pan.
Stir just enough to moisten the sugar, but not so vigorously as to slosh any sugar onto the sides of the pan, where it is likely to crystalize.
Heat over medium-high heat until mixture begins to boil, then put on a tight-fitting lid and continue to cook for one to two minutes.
The steam will condense in the lidded pan and run down the sides, washing away any sugar crystals that have formed.
Remove the lid and attach a candy thermometer.
Cook to 320 degrees F or until the sugar begins to turn amber around the edges.
This may take five to six minutes, but it can happen fast, so do not allow your attention to be diverted at this point or you will have a smoking black mess on your hands.
As soon as the thermometer hits 320 F, or you see the edges turning amber, pour the butter and cream mixture slowly into the sugar mixture, stirring to combine.
Temperature will drop to just above 200F.
Continue cooking until the mixture reaches your desired temperature: 240 degrees F for very soft caramels, 245 for soft-but-chewy, 250 for hard.
When the desired temperature is reached, pour the mixture immediately into the prepared loaf pan.
Allow to cool until they are just slightly warm to the touch, then turn out onto parchment or waxed paper and cut to desired size.
They're very rich, so I like small pieces.
Wrap in squares of waxed paper to store.
The softer ones will need to be refrigerated, the medium and hard ones will not.
These also freeze well if you want to store them longer-term.","url":"https://recipe.bluelayer.org/recipe/11672/caramels-by-jacques-pepin"},{"id":"11671","title":"Oatmeal Carmelitas","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
oats
sugars, brown
butter, without salt
salt, table
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english
ice creams, vanilla
wheat flour, white, all-purpose, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).
Grease one 9x9 inch square pan.
Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter.
Mix to combine, mixture will be very crumbly.
Press half of the mixture into the bottom of the prepared pan.
Bake at 350 degrees F (175 degrees C) for 10 minutes.
Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts.
Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips.
Top with the remaining oatmeal mixture.
You will need to break it into small pieces to cover.
Bake at 350 degrees F (175 degrees C) for 15 minutes.
Let bars cool before cutting.","url":"https://recipe.bluelayer.org/recipe/11671/oatmeal-carmelitas"},{"id":"11670","title":"British Whiskey Chicken","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
butter, without salt
alcoholic beverage, distilled, whiskey, 86 proof
mushrooms, white, raw
leeks, (bulb and lower leaf-portion), raw
cream, whipped, cream topping, pressurized
wheat flour, white, all-purpose, unenriched
lemon juice, raw
alcoholic beverage, distilled, whiskey, 86 proof","directions":"Rinse the chicken pieces; pat dry with paper toweling.
Season chicken with salt and pepper.
In skillet brown chicken in butter 15 minutes, turning to brown evenly.
Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 min or til chicken is tender, remove chicken to serving platter and keep warm.
In a skillet cook the leeks and mushrooms until softened.
Add the flour, cook then add the cream, simmer until the desired consistency is reached.
Add the chicken pieces to re-heat, remove from heat, add the lemon juice and 2 teaspoons of whiskey.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/11670/british-whiskey-chicken"},{"id":"11656","title":"Lime Sugar Sandwich Cookies With Blueberry Cream Filling","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
sugars, granulated
vanilla extract
lime juice, raw
cheese, parmesan, hard
butter, without salt
sugars, powdered
blueberries, raw
blueberries, raw
water, bottled, generic
sugars, granulated
lime juice, raw
cornstarch","directions":"Recipe makes 15 sandwiches if you make them the same size as my photo.
Lime Sugar Cookies In a medium bowl, sift flour, baking soda and powder, and salt.
Set aside
In a larger bowl, cream the butter and sugar thoroughly untill fluffy.
To this add the lime juice and vanilla and beat until combined.
To the butter sugar mix, add the flour mix and gently combine with a spatula to bring together into a dough.
You might need to add a Tablespoon or more of milk at this stage if needed, in order to make a soft dough.
Divide the dough into 2 small balls.
Take a piece of plastic cling film, put a dough ball on it and flatten with palm to make a disc.
Wrap the disc with plastic cling film.
Repeat the same with second dough ball.
Chill both discs for about 30 minutes.
Line your cookie sheet with parchment paper.Avoid using aluminium foil as the extreme heat will burn the cookies from the bottom.
After chilling the dough, take one disc out, unwrap it and place it between two sheets of parchment paper.
Initially, you may find it little difficult to roll because it is chilled.
It will soften as you go along.
Roll the disc using a floured rolling-pin into a sheet about 1/2 thick.
Using a floured round cookie cutter cut the cookies from the rolled dough.
Using a floured thin spatula, transfer the cookies to the lined cookie sheet.
Preheat the oven to 350F.
Chill the cut cookies again for 15 minutes.
Once chilled, bake cookies in the preheated oven for 10-12 minutes until the sides start turning brown.
Cool completely on a cooling rack.
Blueberry Paste: Tip the blueberries, water and sugar into a small sauce pan.
Cook on low heat until the blueberries are soft and mushy.
Transfer to a blender.
Blend on high to form a puree.
Dissolve cornstarch into the lime juice.
Transfer the puree back into the sauce pan again and add cornstarch mix.
Cook on very low heat for about 5-8 minutes until you get a thick paste.
Cool completely before adding to the filling mixture.
Blueberry Cream Filling: Make the filling by beating the cream cheese and butter with an electric mixer.
Mix in powdered sugar until smooth.
Add 2 Tablespoons of the cooled blueberry paste above to make a smooth mix.
Assembly:
Pipe or spread 1-2 tablespoons of blueberry filling onto the center of the bottom side of one cookie.
Top with a second cookie and press together until the filling reaches the edges of the cookies.
Store in an airtight box for up to 3 days.","url":"https://recipe.bluelayer.org/recipe/11656/lime-sugar-sandwich-cookies-with-blueberry-cream-filling"},{"id":"11654","title":"Healthy Brown Rice Krispies Treats","ingredients":"oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
peanut butter, smooth style, without salt
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
oil, corn, peanut, and olive
raisins, seeded
carob flour
nuts, almonds","directions":"Put oil in a large pot and heat.
Add rice syrup and nut butter.
Stir and heat until bubbles form.
Turn off heat and add vanilla extract.
Add cereal and mix well.
Stir in any optional items and mix lightly.
Put mixture into a 9 x 13 pan.
With slightly wet hands, press mixture flat.
Let set to room temperature.
Slice and serve.
Lasts a week in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11654/healthy-brown-rice-krispies-treats"},{"id":"11642","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking","directions":"Combine the flour, yeast, and salt in a food processor.
Turn the machine on and add 1 cup of warm water and the oil through the feed tube.
Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
If it is dry, add another tablespoon or two of water and process for another 10 seconds.
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball.
Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 to 8 hours.)
Proceed to step 4, or wrap the dough tightly in plastic wrap and freeze for up to a month.
(Defrost in a covered bowl in the refrigerator or at room temperature.)
When the dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball.
Put each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
Let rest until they puff slightly, about 20 minutes.
Proceed with any of the recipes that follow.
Be sure to allow the dough to relax, stretching it a little bit at a time, when youre ready to roll it out; pressing the dough onto an oiled baking sheet is the easiest way to get this done.
And bear in mind that its easier to handle small pies than large ones.
You can bake the pies or grill them.
An oven lined with a baking stone (or several uncoated quarry tiles) is ideal, but it requires a peel (a flat sheet of wood or metal with a long handle) to move the pizza about.
A baking sheet, with or without a lip, is much easier, because you can press the dough right onto its surface.
Since you use olive oil to prevent sticking, the process is a snap.
Generally, toppings should never be too wet, or the dough will become soggy.
In practice, this means fresh tomatoes should have some of their juice squeezed out and be thinly sliced, and preferably salted for a little while, before using; the same holds true for other moist vegetables like zucchini.
It may be that there are more possible combinations of pizza toppings than moves in chess or atoms in the universe; in any case, there are a lot.
Simple combinations are best, however; too many ingredients merely serve to muddy the flavors.","url":"https://recipe.bluelayer.org/recipe/11642/pizza-dough"},{"id":"11636","title":"Chocolate & Cherry Almond Brittle","ingredients":"spartan, real semi-sweet chocolate baking chips,
cherries, sweet, raw
nuts, almonds
honey
syrups, corn, light","directions":"In a large microwave safe bowl, add semi chocolate morsels.
Cover and microwave in 1-minute intervals to melt the chocolate, stirring in between intervals.
Add chopped cherries into melted chocolate.
Add almond slices, honey, and stir well with a spatula.
Add Karo syrup and mix well together.
On a large 9x12 sheet pan (nonstick), add the mixture and spread out evenly with an offset spatula.
Cover with plastic wrap and refrigerate 1 hour.
Remove from refrigerator and break into pieces.
Store in airtight containers or Ziploc bags.
A delicious snack!
Enjoy.","url":"https://recipe.bluelayer.org/recipe/11636/chocolate-cherry-almond-brittle"},{"id":"11625","title":"Potato Pot Pie","ingredients":"mushrooms, white, raw
wheat flour, white, all-purpose, unenriched
salad dressing, mayonnaise, regular
milk, fluid, 1% fat, without added vitamin a and vitamin d
salad dressing, mayonnaise, regular
spices, basil, dried
ground turkey, raw
salt, table
spices, pepper, black
cheese, cheddar
shortening, vegetable, household, composite
potatoes, raw, skin
onions, raw","directions":"Cook mushrooms and onions in 2 tablespoons dressing over med-high heat.
Add flour and seasonings; gradually add milk, stirring until thickened.
Stir in 1 cup dressing, turkey, vegetables and 1 cup cheese; cook 5 minutes.
Spoon mixture into 1 1/2 quart cassrole.
Stir 1/2 cup dressing into potatoes.
Top casserole with potato mixture; broil until golden.
Sprinkle with remaining cheese; broil until cheese begins to melt.","url":"https://recipe.bluelayer.org/recipe/11625/potato-pot-pie"},{"id":"11624","title":"Pressed Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425 degrees F. Into a 9 pie plate measure flour, salt and sugar.
Mix ingredients with a fork.
In a measuring cup, make an emulsion of the oil and milk by beating with a fork.
Pour the emulsion over the dry ingredients and toss until all of the flour is moistened.
Press into the pie plate with fingers.
Bake at 425 degrees F for 10 to 12 minutes, or until lightly browned.
For a pudding pie, bake at 425 degrees F for 10 to 12 minutes.
Otherwise, use as you would a raw pie pastry.","url":"https://recipe.bluelayer.org/recipe/11624/pressed-pie-crust"},{"id":"11608","title":"Fig Nut Candy","ingredients":"figs, dried, uncooked
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,","directions":"Immerse figs in boiling water for ten minutes; dry thoroughly, clip stems and grind.
Blend with nuts and pat into a thin square.
Spread with half of the melted chocolate; cool.
Turn square over and repeat.
Cut into pieces and serve.","url":"https://recipe.bluelayer.org/recipe/11608/fig-nut-candy"},{"id":"11585","title":"Crispie Treats Recipe","ingredients":"candies, marshmallows
butter, without salt
peanut butter, smooth style, without salt
salt, table
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
candies, white chocolate","directions":"Heat together marshmallows, butter, peanut butter, and salt in heavy saucepan over low heat, stirring till smooth.
Pour over mixed cereal and candy, tossing lightly till thoroughly coated.
After mixing, press lightly into greased 9 x 13 inch pan.
Cold thoroughly.
Cut into squares.","url":"https://recipe.bluelayer.org/recipe/11585/crispie-treats-recipe"},{"id":"11569","title":"Monkey Bread Recipe by Pillsbury","ingredients":"sugars, granulated
spices, cinnamon, ground
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
sugars, brown","directions":"GREASE or spray 12-cup Bundt cake pan.
MIX granulated sugar & cinnamon in 1-gallon bag.
Cut each biscuit into quarters.
Shake quarters in bag to coat; place in pan.
Mix melted butter & brown sugar; pour over biscuit pieces.
BAKE at 350'F for 40-45 minutes or until golden brown.
Cool 5 to 10 minutes.
Turn pan upside down onto serving plate.
Serve warm.
(12 servings).
**Add walnuts, pecans, raisins, or diced apples to pan before adding biscuits &/or sprinkle between layers for a little extra treat!","url":"https://recipe.bluelayer.org/recipe/11569/monkey-bread-recipe-by-pillsbury"},{"id":"11568","title":"Great Grandmas Scottish Shortbread","ingredients":"butter, without salt
sugars, granulated
cornstarch
wheat flour, white, all-purpose, unenriched","directions":"Allow butter to get to room temperature.
Cream butter.
Add sugar and cornstarch and mix until fully incorporated.
Slowly add flour until the mix has formed a ball.
Flatten dough onto a cookie tray until about 1/4 thick.
Pierce dough with a fork.
Add sprinkles or colored sugar or leave plain and dip in chocolate after they have cooled.
Put in a preheated 325F oven for 10-20 minutes or until edges are lightly browned.
Leave on the cookie sheet for 2 minutes and then cut in squares or rectangles with sharp knife.
Cool on cookie rack.
These freeze really well.
This recipe makes way more than 36 cookies.","url":"https://recipe.bluelayer.org/recipe/11568/great-grandmas-scottish-shortbread"},{"id":"11550","title":"Vegan Pie Crust (Blind Baked)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic","directions":"Using a whisk, combine the flour and salt.
Cut the margarine in with a pastry cutter.
You can use a food processor also.
Add the ice water and form the dough into a disc.
Roll the dough out between two sheets of wax paper.
Peel one sheet off the dough and place it in your pie plate.
Make sure you get all the air pockets out of the crust around the sides.
Place in the fridge for at least 30 minutes to chill.
Preheat your oven to 350'F.
For the Blind Baking:.
Put a piece of wax paper on top of the pie crust and weight it with dry beans or rice.
Bake for 20 minutes.
Then, remove from the oven and let it cool for a few minutes.
Then remove the wax paper and weights.
Prick the pie crust all over to make sure no air bubbles form.
Put a foil lining around the edge of the pie to prevent it from burning and pop it back into the oven for another 10 minutes.
Cool it thoroughly and add your prepared filling.
Of course you can use this with uncooked pie fillings as well.
Just follow the directions.
You can double this recipe if you need to have a top for your pie.
Bon Appetit!","url":"https://recipe.bluelayer.org/recipe/11550/vegan-pie-crust-blind-baked"},{"id":"11547","title":"Blackened Catfish","ingredients":"spices, paprika
spices, oregano, dried
spices, garlic powder
spices, onion powder
salt, table
spices, thyme, dried
spices, pepper, black
spices, basil, dried
spices, pepper, red or cayenne
butter, without salt
fish, catfish, channel, wild, raw","directions":"In a 9 inch pie plate mix together the dry ingredients.
Heat a cast iron skillet over high heat (until very hot!).
Be sure to use a hot pad when touching the skillet.
Turn on vent fan
Dip each fillet into the butter and drain then dip into spice mixture and evenly coat each side.
Place in hot skillet for approx 2 minutes per side or until fish flakes easily.
Spice mixture can be bagged and re-used within a reasonable amount of time.","url":"https://recipe.bluelayer.org/recipe/11547/blackened-catfish"},{"id":"11543","title":"Marinade for Chicken on the Grill from Savannah","ingredients":"oil, olive, salad or cooking
soy sauce made from soy (tamari)
sauce, worcestershire
mustard, prepared, yellow
spices, pepper, black
vinegar, red wine
parsley, fresh
lemon juice, raw
sugars, granulated","directions":"Combine all of the ingredients, stirring well.
Pour over the chicken pieces & let stand in refrigerator overnight.
Cook on grill as directed above.","url":"https://recipe.bluelayer.org/recipe/11543/marinade-for-chicken-on-the-grill-from-savannah"},{"id":"11524","title":"Three Chocolate Covered Strawberries","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
strawberries, raw","directions":"Line a baking sheet with waxed paper.
Break milk chocolate into even pieces if using big chunks.
Place into a heat-proof bowl.
Fill a small saucepan with about 1-inch water.
Bring to the boil over high heat.
Reduce heat to low.
Put the chocolate bowl over saucepan and do not let bowl touch water.
Stir with a metal spoon until smooth.
Dip one-third of the strawberries into the chocolate.
Put onto waxed paper.
Repeat with dark and white chocolate.
Chill in the refrigerator until set, at least 1 hour.","url":"https://recipe.bluelayer.org/recipe/11524/three-chocolate-covered-strawberries"},{"id":"11516","title":"Butter, Cultured","ingredients":"cream, whipped, cream topping, pressurized
salt, table","directions":"Culture the cream: pour cream into a container, cover and let sit at room temperature for 2-3 days.
The cream will seperate some, and will sour.
This is a good thing!
Stir the cream to reincorporate the ingredients.
Begin to slowly whip the cream, by hand or using a stand-mixer.
When soft peaks begin to form whip faster.
The butter fat will begin to seperate from the butter milk -- continue to whip until you have pea sized chunks of the butter fat clinging to the side of the bowl.
This step may take some time, but be patient, it will happen!
Line a collander or strainer with cheesecloth and place your butter fat / butter milk into the cheesecloth (make sure to catch the butter milk!
you can use it for pancakes later!
).
Pull the ends of the cheese cloth together and press down to get rid of more of the butter milk.
You should now have a large hunk of very soft butter -- it's still got some butter milk incorporated into it, so --
You now want to rinse the butter under cold running water to remove more of the butter milk -- I do it a small handfull at a time, and I do it over a strainer or collander so I don't lose any small pieces.
It takes some practice, but you'll get the hang of it quickly.
After you've rinsed all the butter, place it in a mixing bowl and begin to press it up against the side of the bowl using a flat spoon or rubber spatula.
You'll release more butter milk and water this way, so make sure to drain that off as you go.
This is also the step where you will add any 'special' ingredients i.e.
salt, lavender, honey, whatever -- I prefer to make it un-salted, but recipezaar won't let me post a recipe with only one ingredient, so I'm listing salt --
when you're done with this step place the butter in some kind of mold (I use a cake pan lined with cheesecloth) and place it in the fridge.
after a few hours the butter will have set and if you want to cut it into smaller pieces you can do so --
This is an incredibly simplified version of the recipe that I use to make the butter that we sell at the shop I work at -- I make approximately double this recipe every week.
It's easy and, actually, kind of fun.
The end product will be much smoother and fresher than any butter you would buy at the store (unless, of course, you're shopping where I work :) .)
Starting with a better product will, of course, yield a better result.
I suggest using raw, organic, unpasteurized cream, if you can get it.
You will be pleasantly surprised with the result, and you will be doing your body, and the local economy, a favor.
A note about culturing -- you can omit this step if you like, but I reccomend trying it at least once.
I think if you do, you'll never go back.
It gives butter a characteristic flavor and a little more 'zing.'
I often have customers questioning this step saying things like \"So you just let the milk go BAD?
Isn't that un-healthy?\"
I usually try to calm them by pointing out that this has been done for centuries with much success.
A note about temperature -- you will find it very difficult to do this recipe in a hot kitchen.
The butter will melt constantly and you'll lose more in the rinsing process.
At the same time, a cold kitchen will make it difficult as well.
I find that 70 to 75 degrees is the ideal temperature.","url":"https://recipe.bluelayer.org/recipe/11516/butter-cultured"},{"id":"11506","title":"Easy Oil Pie Crust","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
lard
water, bottled, generic
oil, canola
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Process flour, salt,sugar and shortening in food processor until it just comes to a crumble.
(if no processor, cut in by hand).
Pour flour mixture in a large bowl and add water,oil and milk.
Mix until blended.
It may seem to soft, but not to worry.
I typically make two crusts, use one and freeze the other by placing wax paper on top of crust.","url":"https://recipe.bluelayer.org/recipe/11506/easy-oil-pie-crust"},{"id":"11494","title":"Buttery Crunch Crust","ingredients":"nuts, pecans
sugars, brown
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix together pecans, sugar, and flour.
Stir in melted butter or margarine.
Reserve 1/2 of the mixture for topping the pie, then press the rest evenly into a 9 inch pie pan.
Bake in preheated oven for 12 to 15 minutes, until golden brown.
Allow crust to cool before filling.","url":"https://recipe.bluelayer.org/recipe/11494/buttery-crunch-crust"},{"id":"11478","title":"A Scone for One","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
cranberries, dried, sweetened
nuts, walnuts, english
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 450 F. Its good to note that I have a small food processor (I think a 1-cup capacity?)
which worked perfectly for this, but you can certainly use your fingers to break up the butter into the flour.
Also, if you prefer other mix-ins besides cranberries or walnuts, a good amount of total mix-in goodness is 2 tablespoons.
In a food processor combine the flour, baking powder, salt and sugar.
Pulse the butter into the dry ingredients until it breaks up and resembles crumbs.
Next add in the mix-ins and milk and pulse until the dough pulls away from the side of the mixer, which should only take a moment.
Carefully pull the dough away from the blade and shape into a circle, patting it to about 1/2 inch in thickness.
Bake at 450 F on a Silpat or a piece of parchment paper for 8-10 minutes until golden brown.
Let cool slightly before digging in!","url":"https://recipe.bluelayer.org/recipe/11478/a-scone-for-one"},{"id":"11477","title":"Tex's Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
olives, ripe, canned (small-extra large)","directions":"In a mixing bowl, dissolve the yeast and sugar in the warm water
Beat in 1 cup of the flour
Combine the rest of the flour with the oil, salt, herbs, and olives, then add to the bowl.
Mix until you have a dough that is elastic, but easy to handle.
Add a little more flour or water if necessary.
Transfer the dough to an oiled bowl.
Cover the bowl with cling film.
Allow to prove for at least 2 hours at room temperature, or until the dough has doubled in size
Flick the dough so that it begins to drop, almost to it a original size.
Remove from bowl and place on your oiled work surface.
Knead then form into a long brick shape
Divide into as many equal-sized pieces as you like according to the size of pizza you want
Form into equal size balls and allow to prove again for at least 30 mins
Cut and divide into smaller balls if necessary.
Then take any dough balls you aren't ready to use, wrap in cling film then freeze
Shape with a rolling pin first, then your hands.
Make sure the middle is thinner by working outwards with your fingers.
Transfer to a baking tray or pizza stone.
Add your favourite toppings and herbs while on the tray
Cook at 220C/gas mark 7 (425F) on the bottom shelf of the oven, for approximately 15-25 minutes (rotating the tray halfway through) or until the crust is golden brown","url":"https://recipe.bluelayer.org/recipe/11477/texs-pizza-dough"},{"id":"11474","title":"Turkish Bread or Ekmek","ingredients":"wheat flours, bread, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"To make the starter:.
Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well.
Cover and let sit at room temperature overnight.
The next day, add 1/2 cup flour and 1/4 cup water to the bowl.
Cover and let sit at room temperature overnight.
On the third day, add 1/2 cup flour and 1/4 cup water to the bowl.
Cover and let sit at room temperature overnight.
To make the dough:.
In a large bowl, dissolve the yeast and sugar in the warm water.
Let stand until creamy, about 10 minutes.
Break the starter into small pieces and add it to the yeast mixture.
Stir in 4 cups of flour and the salt.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Sprinkle a little flour over the dough and then cover it with a dry cloth.
Let it raise until double in size.
Put the dough back onto a lightly floured work surface and punch out the air.
Divide the dough in half and knead each piece for 2 to 3 minutes.
Shape each piece into a tight oval loaf.
Sprinkle two sheet pans with corn meal.
Roll and stretch two loaf until they are 15x12 inch ovals.
Dust the tops of the loaves with flour.
Cover with a dry cloth and let raise in a warm place until doubled in size.
Meanwhile, preheat oven to 425 degrees F (220 degrees C).
Bake in preheated oven for 30 to 40 minutes.
Mist with water 3 times in the first 15 minutes.
Loaves are done when their bottoms sound hollow when tapped.
Let cool on wire racks before serving.
tip: its a good idea to dust a bit of flour or corn meal on the baking tray ;).","url":"https://recipe.bluelayer.org/recipe/11474/turkish-bread-or-ekmek"},{"id":"11473","title":"Basic Naan","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
water, bottled, generic","directions":"Put all of the ingredients in a bread machine, and leave until the end of the first proving.
(If you don't have a bread machine, knead by hand.)
Punch out the air out, cut into 6 pieces, roll into balls, and let rest for 15 minutes.
Roll flat into teardrops.
Bake until golden in a frying pan heated on medium.
Voila!","url":"https://recipe.bluelayer.org/recipe/11473/basic-naan"},{"id":"11467","title":"Quick Cottage Cheese","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, distilled
salt, table
cream, fluid, heavy whipping","directions":"Pour the skim milk into a large saucepan and place over medium heat.
Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar.
Stir slowly for 1 to 2 minutes.
The curd will separate from the whey.
Cover and allow to sit at room temperature for 30 minutes.
Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes.
Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time.
Once cooled, squeeze as dry as possible and transfer to a mixing bowl.
Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go.
If ready to serve immediately, stir in the half-and-half or heavy cream.
If not, transfer to a sealable container and place in the refrigerator.
Add the half and half or heavy cream just prior to serving.","url":"https://recipe.bluelayer.org/recipe/11467/quick-cottage-cheese"},{"id":"11459","title":"Blackberry Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
blackberries, raw","directions":"Preheat the oven to 450 F.
In a medium bowl, combine the flour, baking powder, salt and one tablespoon of granulated sugar.
Add in the butter and work it in with your hands, breaking up large pieces as you go, until the butter is in pea-sized bits.
Add the buttermilk and mix to combine.
Place the dough on a floured countertop and roll it out so it is about 14 inches long and 7 inches wide.
Halve each of the blackberries lengthwise.
Place them on top of the dough, spaced evenly, cut side down.
Sprinkle the blackberries with some sugar and, in one quick motion, fold half of the dough over the other half so the blackberries are in the middle, and the dough forms a square.
Cut the dough in half vertically and horizontally.
You should be left with 4 squares.
Cut each square in half again so you are left with 8 rectangles.
Place the biscuits on a cookie sheet that youve covered with parchment paper.
Bake for about 10 minutes, or until the biscuits are golden brown.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/11459/blackberry-biscuits"},{"id":"11455","title":"Fruit Jewels (Pate De Fruit)","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apricots, dried, sulfured, uncooked
sugars, granulated
raspberries, raw","directions":"Place the applesauce, apricots, and sugar into a non-reactive 2-quart heavy-bottomed saucepan over medium-high heat.
Mix together, then add the raspberries.
The raspberries will dominate the flavor.
If you want apricot-flavored Pate de Fruit, omit the raspberries.
Using a hand-held immersion blender or whisk, combine all of the ingredients until smooth and homogenous.
As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken.
Continue to cook until it is thick, mixing constantly.
To test for the correct consistency, dip a whisk in the mixture and hold horizontally in front of you.
Watch as the mixture drips off the whisk and back into the pan.
If the mixture stays on the whisk and beads up into small balls, like pearls, it is ready.
If it drips back into the pan in thin strands, it needs to be cooked a little longer.
When the mixture is a bit thicker than jam, pour it into a spouted container.
Fill either a half-dome or triangle shaped flexipan, depending on the desired design of the jewels and let rest for 4 hours at room temperature.
When the mixture has set, remove and roll each jewel in sugar.
If you do not have a flexipan, you can pour the Pate de Fruit into a 10-inch bottomless tart mold or cake ring placed on a parchment paper-covered baking sheet.
Let the Pate de Fruit cool and set, about 3 hours at room temperature.
When the mixture has set, remove and roll each jewel in sugar.
To unmold, run a sharp paring knife between the fruit and the mold and lift off the mold.
(At this point the Pate de Fruit can be stored, well wrapped in plastic and in an airtight container, for up to 2 months.)
Sprinkle the top of the Pate de Fruit with a thin layer of sugar and flip it onto another sheet of parchment paper.
Remove the parchment that is now on top.
Sprinkle this side with more sugar.
Using a wet chef's knife or cutter, cut the Pate de Fruit into any shapes.
Roll each piece completely in sugar and serve.
Do not store in the refrigerator, as the humidity will make the sugar melt.","url":"https://recipe.bluelayer.org/recipe/11455/fruit-jewels-pate-de-fruit"},{"id":"11453","title":"Sweet And Sour Spareribs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
sugars, brown
sugars, granulated
cornstarch
catsup
vinegar, distilled
water, bottled, generic","directions":"Put ribs in large, shallow, roasting pan.
Bake, uncovered, at 350* for 1-1/2 hours.
While ribs are cooking, mix sugars and cornstarch in med saucepan.
Stir in ketchup, vinegar and water, bring to a boil.
Cook and stir until thickened and clear.
When ribs are done, remove and discard fat.
Place back in pan, pour 1-1/2 cups sauce over ribs.
Bake 30 minutes longer.
Cut into serving size pieces; brush with sauce.","url":"https://recipe.bluelayer.org/recipe/11453/sweet-and-sour-spareribs"},{"id":"11440","title":"Savory Beef Roulades Recipe","ingredients":"bread crumbs, dry, grated, plain
spices, pepper, black
butter, without salt
oats
water, bottled, generic
pickle relish, sweet
onions, raw
salt, table","directions":"1 1/2 teaspoon salt 1 c. tomato juice
For stuffing, combine all ingredients.
Mix well.
Cut steaks into 6 pcs.
Sprinkle proportionately with salt.
Place 1/4 c. stuffing in center of each piece.
Roll up; fasten securely with two skewers, toothpicks or possibly tie with string.
Roll in flour.
Brown meat rolls in a small amount of warm shortening in large frying pan.
Add in the 1 c. of tomato juice.
Cover and simmer about 1 1/2 hrs or possibly till tender.
If necessary add in more tomato juice.
Makes 6 servings.","url":"https://recipe.bluelayer.org/recipe/11440/savory-beef-roulades-recipe"},{"id":"11435","title":"Best Ever Strawberry Pie Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
salt, table
oil, olive, salad or cooking","directions":"Mix crust and press into pie plate.
Prick crust with fork.
Bake 350 degrees 15 min.
Cold.
Filling: Mix water and cornstarch together in saucepan till cornstarch dissolves.
Add in sugar and bring to a boil.
Add in Jello, mix and cold mix.
When cold, pour over fresh strawberries in crust.
Chill.
Top with whipped cream.","url":"https://recipe.bluelayer.org/recipe/11435/best-ever-strawberry-pie-recipe"},{"id":"11412","title":"Wheat Rolls","ingredients":"water, bottled, generic
orange juice, raw
butter, without salt
honey
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
butter, without salt","directions":"Combine all dough ingredients, mix, and knead until a medium-soft, smooth dough is achieved.
Can use a mixer or bread machine.
Cover and allow to rise until quite puffy though probably not doubled, about 1 to 2 hours.
Divide dough into 16 pieces.
There are wonderful illustrations in the book, but basically you shape each piece into a rough ball, then pull downward around the top surface and gather in a small knot at the bottom.
Place on an unfloured work surface and, cupping your hand over the dough, roll gently and quickly to smooth top.
Place rolls in a lightly greased 13x9 pan.
Cover with greased plastic wrap and allow to rise for 1 1/2-2 hours.
Preheat oven to 350 degrees F. Uncover and bake until brown on top but light on the sides, about 23-25 minutes.
Remove from oven and, after a few minutes, carefully transfer to rack.
Brush with melted butter for a smooth, satiny crust.
Serve warm or room temperature.","url":"https://recipe.bluelayer.org/recipe/11412/wheat-rolls"},{"id":"11410","title":"Hazelnut Brittle","ingredients":"nuts, hazelnuts or filberts
butter, without salt
sugars, granulated
syrups, corn, light
leavening agents, baking soda
salt, table","directions":"Preheat the oven to 350 F.
Put the hazelnuts on a baking sheet and toast them in the oven for 15 minutes until browned and fragrant.
Let cool.
Prepare a large baking sheet by lining it with parchment paper.
Melt the butter in a heavy-bottomed saucepan set over medium heat.
Whisk in the sugar and corn syrup, and bring to a boil.
Continue whisking constantly until the syrup is a rich amber color, about 10 minutes.
Remove the pan from the heat and carefully whisk in the baking soda and salt.
Stir in the hazelnuts and then pour the contents of the pan onto the prepared baking sheet and spread it out into a thin layer.
Let the brittle cool completely.
Break the brittle into 2-inch pieces.
The brittle will keep in an airtight container for up to 1 week.","url":"https://recipe.bluelayer.org/recipe/11410/hazelnut-brittle"},{"id":"11398","title":"Fish Baked in Coconut Milk","ingredients":"fish, cod, atlantic, raw
lemon juice, raw
oil, olive, salad or cooking
onions, raw
oil, olive, salad or cooking
spices, garlic powder
spices, ginger, ground
peppers, jalapeno, raw
tomatoes, red, ripe, raw, year round average
spices, coriander seed
spices, cumin seed
spices, pepper, red or cayenne
spices, pepper, black
spices, turmeric, ground
spices, fennel seed
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, coriander seed","directions":"Cut fillets crosswise into strips 2-inches wide.
Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
Preheat oven to 350 degrees.
In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned.
Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes.
Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste.
Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer.
Bake, uncovered, for 10 minutes in the preheated oven.
Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
Garnish with chopped cilantro.","url":"https://recipe.bluelayer.org/recipe/11398/fish-baked-in-coconut-milk"},{"id":"11393","title":"Easy Oatcakes","ingredients":"oats
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 190C/375F
Mix the oatmeal, flour, baking powder and salt in a bowl.
Add the softened butter and honey or sugar.
Combine so until it comes together.
Form into a ball.
Divide the dough in half.
Using a rolling pin or your hands, form 2 round round patties about 2 cm thick.
Put them on a baking tray lined with parchment paper.
Cut each round oat cake into 4 equal pieces before baking.
Put in the oven and bake for 20-25 minutes or until lightly browned.
Let cool on a rack.
Enjoy with jam, or cheese (and wine!)","url":"https://recipe.bluelayer.org/recipe/11393/easy-oatcakes"},{"id":"11388","title":"Plum Preserves","ingredients":"plums, raw
sugars, granulated
water, bottled, generic","directions":"Combine all ingredients in a large saucepot.
Bring to a boil, stirring until sugar dissolves.
Cook rapidly almost to gelling point.
As mixture thickens, stir frequently to prevent sticking.
Ladle into hot jars, leaving 1/4 inch head space.
Adjust two-piece lid caps.
Process 15 minutes in a boiling water canner.","url":"https://recipe.bluelayer.org/recipe/11388/plum-preserves"},{"id":"11387","title":"Atk Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cornstarch
oats
butter, without salt","directions":"Preheat oven to 450 degrees.
Prepare a cookie sheet and line it with a piece of parchment.
On top of the parchment, place a 9 or 10\" springform RING - you do not need the bottom of the pan.
In a mixer, blend all dry ingredients.
Slowly add butter, blending until incorporated - 5 to 10 minutes - until the mixture looks like clumps.
Sprinkle mixture inside the closed springform ring and press down into a solid 1/2\" disk.
Smooth with the back of a spoon.
Use a 2\" round cookie cutter to remove the center of the disk of dough - this allows for dough to bake evenly so center is not undercooked.
Remove 2\" circle of dough and replace cookie cutter so that the shortbread does not spread into that area.
Also release the lock on the springform ring, allowing for dough to spread outward slightly during the baking process.
Bake for 5 minutes only at 450 degress, then turn heat down to 250 degrees and bake for 10 to 15 minutes, until the top barely becomes golden.
Turn oven OFF, but it should remain closed.
Take springform ring and cookie cutter off of dough.
Using a large, sharp knife, score the dough into wedges HALF WAY through the dough.
Also poke each wedge with a skewer 8 to 10 times to release steam.
Return to over that is turned OFF, with a wooden spoon keeping the door slightly ajar.
Cookie should remain in the oven for 1 hour.
Remove from oven and cool for a full 2 hours, then cut into wedges and enjoy.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11387/atk-shortbread"},{"id":"11370","title":"Chocolate Monkey Bread","ingredients":"candies, semisweet chocolate
sugars, granulated
cocoa, dry powder, unsweetened
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
vanilla extract
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,","directions":"To make the filling: Place the filling ingredients into a food processor and pulse until finely ground.
Set the mixture aside.
To make the dough: Combine all of the dough ingredients and mix and knead everything together, by hand, mixer or bread machine set on the dough cycle, till you've made a smooth dough.
If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
In a bread machine (or by hand), it should form a smooth ball.
Place the dough in a lightly greased bowl or other rising container.
Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk.
Rising may take longer, especially if you've kneaded by hand.
Give it enough time to become quite puffy.
Divide the dough into about 64 pieces.
Just divide the dough in half, then each half in half again, and so on, until you have about 64 pieces.
Don't bother to make the pieces perfectly even; and never mind rolling them into perfect little balls (though it's good to give them a quick roll between your palms).
Place the chocolate mixture into a shallow pan, such as an 8\" round cake pan.
To make the coating, combine the 2 tablespoons melted butter and 2 tablespoons lukewarm milk.
Dip 6 or 7 pieces of dough into the coating, then place them in the pan of chocolate.
Shake the pan gently to coat the dough with chocolate.
Place the pieces into a lightly greased 10\" tube pan or bundt-style pan; don't crowd them.
You'll make two or more layers.
Sprinkle any remaining chocolate atop the dough in the pan.
Cover the pan, and let the bread rise for 1 to 2 hours, until it's quite puffy, though not doubled in bulk.
You'll start to see white dough through the chocolate coating as they bread rises.
Towards the end of the rising time, preheat the oven to 350F
Bake the bread for about 30 to 35 minutes, till you can see it starting to brown underneath the chocolate.
An instant-read thermometer inserted into the center of the loaf will register about 190F
Remove the bread from the oven, and sprinkle it with the chocolate chips.
Return to the oven for about 5 minutes, till the chips soften and look shiny.
Take the bread out of the oven, and let it cool for about 10 minutes before removing from the pan.
Serve warm, or at room temperature, by pulling the bread apart piece by piece.","url":"https://recipe.bluelayer.org/recipe/11370/chocolate-monkey-bread"},{"id":"11347","title":"Diabetic, Crunchy Chocolate Raisin Fudge","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cocoa, dry powder, unsweetened
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
raisins, seeded","directions":"Mix margarine and milk powder until crumbly.
Add cocoa and artificial sweetener.
Mix until blended.
Add evaporated milk and vanilla.
Mix until almost smooth and sticky.
Remove from bowl and mix in Rice Krispies with hands.
Continue mixing with hands until fudge is smooth and shiny.
Shape into 2 10 inch long rolls.
Wrap in clear plastic wrap.
Chill until firm.
To serve, cut into 1/2 inch thick slices.
Store in refrigerator.
1 serving = 1/5 milk, 1/40 th bread, and 1/20 th fruit exchange.","url":"https://recipe.bluelayer.org/recipe/11347/diabetic-crunchy-chocolate-raisin-fudge"},{"id":"11339","title":"Nif's Grilled Hawaiian Chicken Skewers","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
pineapple, raw, all varieties
spices, pepper, red or cayenne
soy sauce made from soy (tamari)
rice vinegar,
oil, canola
sugars, brown
spices, garlic powder
spices, ginger, ground
mustard, prepared, yellow","directions":"Mix all marinade ingredients and add chicken.
Marinate for 1 to 2 hours, no more.
If you are using wooden skewers, be sure to soak them in water for 2 hours.
Heat grill to medium-high.
Alternate chicken, pineapple and pepper pieces on skewers.
Place on grill until chicken is cooked through, about 5 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/11339/nifs-grilled-hawaiian-chicken-skewers"},{"id":"11338","title":"Almond Shortbread Cookies","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
nuts, almonds
salt, table
nuts, almonds
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
sugars, granulated
vanilla extract","directions":"Preheat the oven to 350.
Line a baking sheet with parchment paper.
Spread the sliced almonds in a pie plate and bake for about 8 minutes, until golden.
Let cool, then coarsely chop.
In a medium bowl, whisk the flour with the almond meal and salt.
In a large bowl, using a hand mixer at medium speed, beat the almond butter with the coconut oil, both sugars and the vanilla until well blended, about 1 minute.
Beat in the flour mixture and chopped almonds just until combined.
Scoop 2-tablespoon-size mounds of dough onto the prepared baking sheet 1 inch apart and flatten to a 1/4-inch thickness.
Bake the cookies for 15 to 18 minutes, until golden.
Transfer to a rack and let cool completely.","url":"https://recipe.bluelayer.org/recipe/11338/almond-shortbread-cookies"},{"id":"11322","title":"Peanut Grillers","ingredients":"oil, corn, peanut, and olive","directions":"Heat grill to medium heat.
Fold 30-inch-long piece of heavy-duty foil crosswise in half; crimp edges to make rim around all sides.
Spray with cooking spray.
Spread nuts in single layer in foil pan; place on grate of grill.
Grill 6 to 8 min.
or until nuts are lightly toasted, stirring frequently.
Cool 5 min.","url":"https://recipe.bluelayer.org/recipe/11322/peanut-grillers"},{"id":"11319","title":"Oven Roasted Asparagus Corn Meal Crackers","ingredients":"wheat flour, white, all-purpose, unenriched
corn, sweet, white, raw
salt, table
butter, without salt
asparagus, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix flour, cornmeal, and salt in a food processor until well blended.
Add the chilled butter and pulse until the mixure resembles coarse meal.
Add the oven roasted asparagus.
(To roast the asparagus, wash and trim it as you normally would and then cut into small pieces.
Preheat oven to 400 degrees.
Toss the asparagus, salt, pepper and a teaspoon of olive oil in a large bowl.
Place on baking sheet in one layer.
Bake for 30 to 35 minutes.
Cool to room temperature.)
With the food processor running, slowly add the milk until dough forms together and everything is well combined.
The dough will have a wonderful green tint due to the incorporation of the asparagus!
Love it!
Roll the dough into a 2-inch log, roll in wax paper and refrigerate for at least 24 hours.
Preheat oven to 325 degrees.
Sliced chilled log into 1/4 inch slices and place on a baking sheet.
Bake in the center of the oven for 35 to 45 minutes, rotating the pan half-way through.
I extended the baking from from Marthas recipe because of the addition of the moist oven roasted asparagus.
Remove and cool on a wire rack.
Enjoy over and over!
With a nice spread of course!
Inspired and adapted from Martha Stewarts Cheddar-Cornmeal Icebox Crackers.","url":"https://recipe.bluelayer.org/recipe/11319/oven-roasted-asparagus-corn-meal-crackers"},{"id":"11305","title":"Country Oatmeal Cookies in a Jar","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spartan, real semi-sweet chocolate baking chips,
sugars, brown
sugars, granulated
oats","directions":"r>Using a 1 quart jar, layer in the ingredients in the order given.
Pack down the jar after each addition.
Replace the lid and cover with an 8 inch circle of fabric.
Secure the fabric with a rubber band, cover the rubber band with a piece of ribbon or raffia around the lid.
Attach a tag to the ribbon with the following instructions:.
Preheat oven to 350F.
In a medium bowl, cream together 3/4 cup softened butter, with 2 eggs and 1 teaspoon of vanilla.
Add the entire contents of the jar and mix by hand until combined.
Drop dough by heaping spoonfuls onto ungreased cookie sheet.
Bake for 12-15 mins in a preheated oven.","url":"https://recipe.bluelayer.org/recipe/11305/country-oatmeal-cookies-in-a-jar"},{"id":"11300","title":"Pumpkin Pie Spice II","ingredients":"spices, cinnamon, ground
spices, nutmeg, ground
spices, ginger, ground
spices, cloves, ground","directions":"In a small bowl, mix together cinnamon, nutmeg, ginger and cloves.
Store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/11300/pumpkin-pie-spice-ii"},{"id":"11291","title":"Whole-Grain Blueberry Scones","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
sugars, granulated
butter, without salt
blueberries, raw
milk, buttermilk, fluid, cultured, lowfat
sugars, granulated","directions":"Preheat oven to 425 degrees F (220 degrees C).
Line a baking sheet with silicone mat or parchment paper.
Whisk together flour, baking powder, salt, baking soda, cinnamon, and nutmeg in a mixing bowl.
Mix in sugar.
Grate frozen butter into dry mixture with a cheese grater, tossing occasionally to prevent butter pieces from clumping together.
Mixture should resemble coarse crumbs.
If necessary, rub mixture between your fingers to break it down a bit more.
Add blueberries and toss to distribute evenly.
Stir buttermilk into dry mixture and stir just until dough is moistened.
Turn the dough out onto a lightly floured surface and knead briefly, for 5 or 6 turns.
Pat or roll the dough out into a 1 1/2-inch thick rectangle.
Cut dough into 4 equal rectangles.
Cut each small rectangle diagonally into triangles.
Transfer scones onto prepared baking sheet.
Brush tops with buttermilk, and sprinkle with a pinch of demerara sugar.
Bake scones in preheated oven until they are well browned and blueberry juices are bubbling through surface, about 25 minutes.
Let cool before serving.","url":"https://recipe.bluelayer.org/recipe/11291/whole-grain-blueberry-scones"},{"id":"11288","title":"Maple Bacon Cheddar Burgers","ingredients":"bacon, meatless
beef, grass-fed, ground, raw
cheese, cheddar
onions, raw
la flor, steak seasoning,","directions":"Cook bacon in a skillet over medium heat until crisp.
Then remove it from the skillet and set aside to drain on paper towels.
When cool enough to handle, chop into pieces (0.5 to 1 in size).
In a very large bowl mix all ingredients together with your hands, just until relatively uniform.
Do not overwork the meat.
Form into 1/3 pound balls and use a hamburger press to make patties of desired thickness.
Heat your grill to medium high heat.
When grill is hot put the patties on.
Grill burgers, flipping occasionally.
We prefer ours medium rare, and it usually takes less than 10 minutes total cook time.
But the cook time will vary depending on your grill and preference for done-ness.
Note: This recipe utilizes a club pack of ground beef because I like to make a bunch at once and freeze them.
To freeze, arrange the un-cooked patties in a single layer on a waxed-paper lined cookie sheet and place in the freezer until hard.
Then transfer to freezer bags or vacuum-sealed bags.
If you try to vacuum seal the raw meat, the patties will not retain their shape.
I use a food scale to weigh out uniform portions and usually get 20-24 burgers depending on how much meat is in the club pack (usually 6-7 pounds).","url":"https://recipe.bluelayer.org/recipe/11288/maple-bacon-cheddar-burgers"},{"id":"11279","title":"Pie Crust","ingredients":"butter, without salt
shortening, vegetable, household, composite
wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
water, bottled, generic","directions":"Combine the butter, shortening, 2 cups of the cake flour, and 1 cup of the all-purpose flour.
Blend together.
Stop mixer, scrape the sides and add remaining 2 cups of cake flour and remaining 1 cup of all purpose flour.
Blend to combine completely.
Mix sugar and salt into 1/4 cup of the water and add it to the flour mixture.
Blend briefly and add the remaining water if needed.
The dough should not be overworked and should make a solid piece when held in your hand.
Turn the dough out onto a lightly floured smooth surface and knead it several times.
Divide the dough into portions and flatten it.
Wrap unused dough in plastic.
Roll out the dough to fit a 9-inch pie pan.
Preheat oven to 475 degrees F. Prick bottom and sides of pastry with fork.
Bake 12 minutes or until light brown.
Cool on wire rack.","url":"https://recipe.bluelayer.org/recipe/11279/pie-crust"},{"id":"11276","title":"Biscuits All Covered In Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
soy sauce made from soy (tamari)","directions":"Preheat oven to 450
Put sausage on stove at a medium heat
Add dry biscuit ingredients to large bowl, stir together
Add butter and milk, stir until all mixed
Spoon biscuits onto greased cookie sheet
Bake biscuits 12-16 minutes, flipping after 6-8 minutes
Cook sausage until mostly done, chop into small pieces.
Add butter to sausage, stir til all butter melted
Sprinkle flour over sausage, stir
Slowly add milk, constaltly stiring
Add soy sauce, salt and peppr to taste","url":"https://recipe.bluelayer.org/recipe/11276/biscuits-all-covered-in-gravy"},{"id":"11271","title":"Piadine Romagnole (Italian Flatbread)","ingredients":"wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
leavening agents, baking soda
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic","directions":"Work all together with food processor.
Adjust humidity adding flour or water until dough is not sticky and can be rolled out easily.
Lest rest at least 60 minutes.
Cut into 8 slices and shape them into balls.
Roll out each ball until about 10 inches size.
You will not need flour on the table.
Put the rolled out piadine on a tray using parchment foil to separate them .
Now heat up your skillet or an old non sticking fry pan to medium high.
Bake dry on the first side, check the underside, and when it looks done, flip it and bake the other side.
The piadina should be pale, but with dark brown spots.
Be careful not to burn it.
During baking pinch them and roll them with the fork.
In about 3-4 minutes they should be ready.
In the meanwhile roll out the second piadina.
Note: If you use milk it will be softer inside but you can replace it with water this depends on your choice.
Note: I work with to pans at the same time.
When 4 pieces are ready we eat them.
Then I prepare the next ones.
I know, this is not chef friendly, but fresh done are much better.","url":"https://recipe.bluelayer.org/recipe/11271/piadine-romagnole-italian-flatbread"},{"id":"11270","title":"Perfect Pie Crust (Very Detailed Instructions)","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
water, bottled, generic
vinegar, red wine","directions":"In a mixer fitted with a paddle attachment, or using a hand mixer, mix the flour, salt, and sugar for 1 minute.
Add the butter and mix just until you have a crumbly, sandy mixture.
(You should still be able to see the pieces of butter.)
In a small bowl, stir the water and vinegar together.
With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms.
(You should still see small bits of butter.)
Transfer the dough to a work surface and shape into a round, flat disk.
Wrap in plastic wrap and refrigerate at least 30 minutes before using.
Or, refrigerate up to 48 hours or freeze up to 1 month before using.
If frozen, let thaw in the refrigerator overnight before rolling out.)
When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable.
Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
Don't worry if the edges split a bit; concentrate on forming a good circle from the center.
Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling.
The dough should feel smooth and soft; some say it should feel like the inside of your forearm.
If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour.
Instead, put it back in the refrigerator for 15 minutes to firm up the butter.
Keep rolling until the circle is at least 2 inches larger than your pan (for example, 12 inches wide for a 10-inch pie pan), or 3 inches larger for deep-dish pies.
Set your pie pan nearby.
To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan.
Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan.
Make sure that the dough is allowed to settle completely into the pan.
Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it.
Instead, lift the edges of the crust to let it settle down into the corners.
If the dough tears a bit, don't be concerned; we'll patch it in a minute.
Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim.
Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
To decorate the rim, fold under the excess dough then just press it all around with the back of a fork.
For a slightly more advanced look, press the thumb and forefinger of one hand together.
Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a \"V\" with the dough in between.
.
Repeat all around the rim to make a wavy edge.
If baking with the filling, chill until ready.","url":"https://recipe.bluelayer.org/recipe/11270/perfect-pie-crust-very-detailed-instructions"},{"id":"11269","title":"Simply Spicy Potato Pesto Samosas #5FIX","ingredients":"sauce, pesto, ready-to-serve, refrigerated
spices, pepper, red or cayenne
potatoes, raw, skin
cream, sour, cultured
spices, pumpkin pie spice","directions":"Preheat oven to 375 degrees F.
1) Heat 3 ounces of pesto, red pepper flakes, and Simply Diced Potato with Onion over medium heat in a 10 skillet for 5-8 minutes or until heated through.
Remove from heat.
2) Combine remaining pesto sauce and sour cream in a small serving bowl and refrigerate until ready to serve.
Here you can add additional hot pepper flakes if you want more spice.
3) Press, or roll out pie crusts into squares about 1/4 thick.
With a sharp knife, cut each crust into 10 squares.
Divide filling up equally among the 20 squares and fold each over on the filling on a diagonal.
Firmly press the edges to seal the triangle filled samosas.
Place samosas onto a non-stick baking sheet and bake for 20-25 minutes or until golden brown.
4) Serve with pesto sour cream dipping sauce.","url":"https://recipe.bluelayer.org/recipe/11269/simply-spicy-potato-pesto-samosas-5fix"},{"id":"11264","title":"Thanksgiving Beets","ingredients":"beets, raw
sugars, brown
vinegar, distilled
water, bottled, generic
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt","directions":"Place the beets into a large saucepan.
Pour in enough water to cover the beets by 1 inch.
Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 10 minutes; drain.
Whisk together the brown sugar, vinegar, water, cornstarch, cinnamon, nutmeg, and cloves in a saucepan.
Add the beets and the butter, turn the heat to medium, and cook, stirring constantly, until the mixture comes to a boil.
Cook until the sauce thickens slightly, about a minute or two.
The sauce will not be sticky-thick, but will still pour nicely.
Serve beets hot or cold.","url":"https://recipe.bluelayer.org/recipe/11264/thanksgiving-beets"},{"id":"11255","title":"Crispy Chicken Wings","ingredients":"chicken, broilers or fryers, wing, meat and skin, raw
oil, olive, salad or cooking
soy sauce made from soy (tamari)
sugars, granulated
salt, table
wei-chuan, five spice powder,
water, bottled, generic
wheat flour, white, all-purpose, unenriched
cornstarch
leavening agents, baking soda","directions":"Separate chicken wings at joints; discard tips.
Mix egg, 2 teaspoons oil, soy sauce, sugar, salt and five-spice powder; pour over chicken.
Cover and refrigerate 1 hour.
Add water to chicken.
Stir flour, cornstarch and baking soda into chicken.
Heat oil (1 l/2 inches) in Dutch oven or wok to 350F (180C).
Fry 4 or 5 chicken pieces at a time about 4 minutes, turning 2 or 3 times, until light brown; drain on paper towel.
Increase oil temperature to 375F (190C).
Fry half of the chicken pieces about 1 minute or until golden brown; drain on paper towel.
Repeat with remaining chicken.
Serve with sweet-and-sour sauce or hot mustard if desired.
24 chicken wing pieces.","url":"https://recipe.bluelayer.org/recipe/11255/crispy-chicken-wings"},{"id":"11254","title":"Chocolate Rock","ingredients":"candies, semisweet chocolate
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Line a cookie sheet with aluminum foil.
In a double boiler, melt the semisweet and milk chocolates with the oil over hot (not simmering) water, stirring constantly until the chocolate is melted and smooth.
Remove the top part of the double boiler and let the chocolate cool to tepid (the chocolate might thicken slightly as it cools).
Stir the pecans and chopped white chocolate into the cooled melted chocolate and pour the mixture out onto the prepared cookie sheet.
Spread to the desired thickness.
Refrigerate 20 - 30 minutes, or until set.
Slide a metal spatula under the chocolate to loosen from the foil.
Break into uneven pieces.","url":"https://recipe.bluelayer.org/recipe/11254/chocolate-rock"},{"id":"11248","title":"Peppermint-Mini Marshmallow Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
peppermint, fresh
candies, marshmallows","directions":"Line a baking sheet with foil, shiny-side up; smooth out the creases.
Make sure all your tools are dry.
Chop the white chocolate into 1/2-inch pieces with a large knife.
Place all but 1 cup of the chopped chocolate in a microwave-safe bowl.
Microwave 30 seconds, then stir with a rubber spatula.
Continue microwaving and stirring at 30-second intervals until melted, 3 to 5 minutes total.
Immediately add the reserved chopped chocolate to the bowl; stir vigorously until melted and shiny.
Don't worry if there are a few small unmelted pieces.
Pour the white chocolate onto the prepared baking sheet; use the rubber spatula to spread it into a 10-to-12-inch circle, about 1/4 inch thick.
Press the peppermints and marshmallows into the chocolate, arranging them so each bite has a mix of flavors and textures.
Let the bark harden completely at room temperature, about 1 hour.
(If the room is warm, you may need to freeze the bark for a few minutes.)
Break into pieces and store in an airtight container at room temperature for 1 to 2 weeks.
Photograph by Levi Brown","url":"https://recipe.bluelayer.org/recipe/11248/peppermint-mini-marshmallow-bark"},{"id":"11247","title":"Apple Streusel Squares","ingredients":"nuts, pecans
sugars, brown
butter, without salt
vanilla extract
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
butter, without salt
apples, raw, with skin
raisins, seeded
sugars, brown
spices, cinnamon, ground
cornstarch
lemon juice, raw","directions":"Set oven to 375 degrees.
Lightly grease a 13 x 9-inch metal baking pan.
Prepare the streusel topping (as follows).
In a medium bowl, with hands, mix the 3/4 cup flour, pecans, 1/3 cup brown sugar, butter, vanilla and cinnamon until the mixture comes together; set aside.
To prepare the crust: In a large bowl, mix together the 2 tbsp flour sugar and salt.
Cut in 1/2 cup COLD butter into small bits.
With fingertips, blend the cold butter into the flour mixture, until it resembles fine crumbs.
Press the mixture into the bottom of the prepared baking pan.
Bake crust for 15-20 minutes, or until golden brown (crust may crack slightly).
Meanwhile, in a 10-inch skillet, over medium heat, cook the apples, raisins, brown sugar, cinnamon, and 3 Tbsp butter for 15 minutes, stirring occasionally, until the apples are tender (but not mushy).
In a cup, mix the cornstarch and lemon juice; stir the mixture into the apple mixture (the mixture will thicken almost immediately); remove from heat.
Spoon the apple mixture evenly over the baked crust.
Scatter the streusel mixture over the apple mixture in the pan.
Bake for 30 minutes, or until streusel is browned.
Cool completely in the pan on a wire rack.
When cold, cut lenghwise into 3 strips, then cut each strip crosswise into 5 pieces.","url":"https://recipe.bluelayer.org/recipe/11247/apple-streusel-squares"},{"id":"11227","title":"Almond, Date & Coconut Cookies","ingredients":"nuts, almonds
oats
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
dates, deglet noor
spices, ginger, ground
spices, ginger, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
beverages, almond milk, unsweetened, shelf stable","directions":"Preheat oven to 180 C or 356 F. 2.
Into a large mixing bowl, add almond flour, oats, baking powder and desiccated coconut.
Stir to mix everything together.
Remove the pits from the dates and chop into smaller pieces.
Add dates into the dry ingredients and mix until well combined.
If the dates clump together, use your fingers or a fork to break them up so they are evenly distributed throughout the mixture.
Add fresh ginger and ginger powder to the mixture and stir to combine.
Add coconut oil, maple syrup and almond milk and mix until well combined.
Form mixture into your preferred cookie sized balls and then flatten down with a fork or the back of a spoon.
Place cookies on a tray lined with baking paper, leaving an inch or so between each, and bake for 12 minutes or until slightly golden on top.
Remove from oven and allow to cool.
Store at room temperature.","url":"https://recipe.bluelayer.org/recipe/11227/almond-date-coconut-cookies"},{"id":"11223","title":"Roasted BBQ Chicken with Red Devil Rub","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
honey
sauce, worcestershire
spices, paprika
spices, curry powder
spices, chili powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"Place chicken on baking sheets.
Stir together the honey and Worcestershire sauce in a small bowl and brush all over chicken pieces.
In another bowl, combine all dry ingredients.
Sprinkle spice mixture evenly over all sides of chicken.
Cover the chicken tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
Heat oven to 450*.
Arrange chicken in 2 large roasting pans, skin side up.
Roast for 30 to 35 minutes or until well browned and juices run clear.","url":"https://recipe.bluelayer.org/recipe/11223/roasted-bbq-chicken-with-red-devil-rub"},{"id":"11208","title":"Spicy Apricot Wings","ingredients":"apricots, dried, sulfured, uncooked
apricots, dried, sulfured, uncooked
sauce, worcestershire
sugars, brown
soy sauce made from soy (tamari)
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, garlic powder
spices, paprika
spices, pepper, red or cayenne
spices, ginger, ground
chicken, broilers or fryers, wing, meat and skin, raw","directions":"Light a gas grill.
Wrap the wood chips in heavy-duty foil and pierce the foil packet with a skewer.
Add the packet to the grill.
Cover and let the wood chips begin to smoke, 5 minutes.
Meanwhile, in a large bowl, combine the apricot preserves with the Worcestershire sauce, light brown sugar, soy sauce, mustard, salt, black pepper, garlic powder, sweet paprika, cayenne, and ginger.
Scrape half of the mixture into a small bowl.
Add the chicken wings to the large bowl and toss to coat well in the sauce.
Let the chicken wings stand for 5 minutes.
Grill the chicken wings, covered, over moderately high heat, turning them occasionally, until they are charred in spots and cooked through, 22 to 25 minutes.
Transfer the chicken wings to a platter and serve the reserved sauce on the side.
Looking for more chicken recipes?
Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.","url":"https://recipe.bluelayer.org/recipe/11208/spicy-apricot-wings"},{"id":"11195","title":"New York Deli-Style Bagels","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flours, bread, unenriched
salt, table","directions":"In a small bowl, add yeast, sugar and 1/2 cup of the warm water; do not stir.
Let mixture sit 5 minutes until yeast is foamy, then stir with a fork until yeast dissolves.
In a large bowl or bowl of a stand mixer, stir together flour and salt.
Make a well in the center; add yeast mixture.
Pour half of the remaining warm water into the bowl; stir to combine.
Mix, adding remaining water as needed until a smooth dough forms.
Knead dough by hand on a lightly floured countertop, adding more flour as needed until a stiff, firm but smooth and elastic dough forms, about 10 minutes; or, increase speed of stand mixer to medium and knead dough with a dough hook, adding more flour as needed until a stiff, firm but smooth and elastic dough forms, about 5-6 minutes.
Shape dough into ball and place in a lightly greased bowl.
Cover with plastic wrap or a tea towel and let rise in a warm place until doubled, about 1 hour.
(Pro tip: If your kitchen is chilly in the winter like mine is, put the bowl in the microwave, on top of a towel-lined heating pad on the lowest setting or in an unheated oven with the oven light turned on.)
Once dough is doubled in size, punch down and let rest 10 minutes.
Divide dough into 8 equal pieces.
Roll each piece of dough into a smooth ball.
Use your finger to poke a hole in the center of each ball, stretching the hole until it is as big as half the diameter of the entire bagel (it might look too big at first, but it will shrink when you boil/bake it).
Place bagels on a lightly greased or silicone mat-lined baking sheet.
Cover with a damp towel or lightly greased plastic wrap and let rest 10 minutes.
Meanwhile, preheat the oven to 425 degrees F. Bring a large pot of water to a boil, then reduce heat to just below a simmer.
Using a slotted spoon, lower a few bagels at a time into the water.
Allow bagels to float to the top.
Leave bagels in the water 1-2 minutes, then flip over and leave in the water another 1-2 minutes (the longer they stay in the water, the chewier they become).
Remove bagels with slotted spoon and return to prepared baking sheet.
Repeat with remaining bagels.
Bake until golden brown, about 15-20 minutes.
Remove from oven and let cool completely on a cooling rack before slicing.
Recipe adapted from The Sophisticated Gourmet.","url":"https://recipe.bluelayer.org/recipe/11195/new-york-deli-style-bagels"},{"id":"11187","title":"Saskatoon Pie Filling","ingredients":"water, bottled, generic
lemon juice, raw
goji berries, dried
sugars, granulated
cornstarch","directions":"Boil together the water and lemon juice.
Add the saskatoons, and bring to a boil again.
Mix the sugar with the cornstarch thoroughly.
Add the sugar/cornstarch mixture to the saskatoons.
Stir and cook until juice is thickened and clear.
Pour in sterilized quart or pint jars.
Seal.
Process in hot water bath for 20 minutes for quarts or 15 minutes for pints.","url":"https://recipe.bluelayer.org/recipe/11187/saskatoon-pie-filling"},{"id":"11184","title":"Roasted Pumpkin Seeds and Pumpkin","ingredients":"water, bottled, generic
salt, table
seeds, pumpkin and squash seeds, whole, roasted, without salt
butter, without salt","directions":"Cut pumpkin in half and scoop out seeds.
Place cut pumpkin side down on baking dish (which you have added enough water to cover pan 1/4 inch).
Place in 350 degree oven and bake until pumpkin is soft.
Remove from oven and scoop pumpkin out of skin.
Freeze for later use.
For the seeds: Preheat oven to 250.
Pick through seeds and remove any cut seeds.
Remove as much of the stringy fibers as possible.
Bring the water and salt to a boil.
Add the seeds and boil for 10 minutes.
Drain and spread on a kitchen towel and pat dry.
Place the seeds in a bowl and toss with melted butter.
Spread evenly on a large cookie sheet or roasting pan.
Place pan in a preheated oven and roast the seeds for 30 to 40 minutes.
Stir every 10 minutes, until crisp and golden brown.
Cool the seeds, then shell and eat or pack in airtight containers and refrigerate until ready to eat (let's get real -- these puppies will be gone before they make it to the refrigerator).","url":"https://recipe.bluelayer.org/recipe/11184/roasted-pumpkin-seeds-and-pumpkin"},{"id":"11180","title":"Cheesy Cracker Pretzels","ingredients":"wheat flour, white, all-purpose, unenriched
cheese, parmesan, hard
salt, table
butter, without salt
cheese, cheddar
water, bottled, generic","directions":"Preheat oven to 425 degrees.
Combine flour, Parmesan, salt.
Using a pastry cutter (or a fork) cut in the butter until mixture has become fine crumbs.
Gently fold in cheddar until thoroughly combined.
Add water 1 tbsp at a time (mixing in between) until mixture forms a ball easily.
Roll mixture into a ball and cut in half.
Cut each half into 12 pieces and then roll each piece into a long string and make into your desired shape.
Bake for 8-10 minutes or until golden on top.","url":"https://recipe.bluelayer.org/recipe/11180/cheesy-cracker-pretzels"},{"id":"11179","title":"Coleslaw With Honey","ingredients":"cabbage, raw
carrots, raw
onions, raw
salad dressing, mayonnaise, regular
honey
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
vinegar, distilled
lemon juice, raw
salt, table
spices, pepper, black","directions":"Chop cabbage, carrot and onion into very small pieces, set aside.
In large bowl, combine remaining ingredients and beat until smooth.
Add slaw and mix well.
Cover and refrigerate for at least 2 hours before serving.
(Don't skip this step, the flavor needs time to set into the slaw).
BTW, I like to make the dressing up and keep it in a squirt bottle in the fridge.
When I use it, I have to microwave it a little to thin the honey, but it works since I always refrigerate the slaw before eating anyway.
Also, when we're dieting, I use less than half the dressing and it's still quite good!","url":"https://recipe.bluelayer.org/recipe/11179/coleslaw-with-honey"},{"id":"11177","title":"Watermelon Lemonade","ingredients":"watermelon, raw
lime juice, raw
sugars, granulated","directions":"Cut approximately half a seedless watermelon into cubes (enough for 8 cups) and put in freezer to chill (Make sure that if you put them into a freezer bag that you break the pieces up every now and then to prevent huge frozen chunks).
Once chilled or frozen to your liking, squeeze 8 limes or so (depending on size) for 1 cup of fresh lime juice.
Combine the lime juice and 1/2 cup sugar into blender before adding the chilled watermelon cubes.
Blend all together, pour into glass, garnish to your liking (lime or watermelon slice, mint), and enjoy!","url":"https://recipe.bluelayer.org/recipe/11177/watermelon-lemonade"},{"id":"11169","title":"Dinner Rolls in One Hour","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
water, bottled, generic
oil, olive, salad or cooking
butter, without salt","directions":"In either a food processor or mixing bowl, mix the flour, yeast, milk, sugar, and salt.
Add the water and oil and stir or process until a thick, sticky dough forms.
Let stand for 5 minutes.
Butter an 8-inch round cake pan.
Place the dough on a lightly floured board.
Gather the dough together gently.
Using a floured knife or dough scraper, cut the dough into quarters.
Cut each quarter into quarters, and shape each into balls, adding flour, if necessary, to prevent stickiness.
Place the dough pieces close together in the prepared pan.
Cover, and let rise in a warm place for 20 to 25 minutes or until the rolls are puffy.
Meanwhile, preheat oven to 400 degrees F.
Drizzle the melted butter over the rolls.
Bake for 20 minutes or until golden.","url":"https://recipe.bluelayer.org/recipe/11169/dinner-rolls-in-one-hour"},{"id":"11156","title":"Oven Baked Flat Breads","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
cream, sour, cultured
salt, table
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched","directions":"Add the water and yeast to the work bowl of a food processor fitted with stainless steel blade.
Add oil, sugar, and yogurt (or sour cream) and pulse to combine.
Add salt, whole wheat and all-purpose flours; process until smooth, about 15 seconds, scraping down sides of bowl.
Continue to process until dough just pulls completely away from sides of bowl (adding more flour as necessary) and it is soft and satiny, about 30 seconds.
Remove from the bowl and knead once or twice on a lightly floured counter.
Place dough in medium bowl, cover with a clean towel, and place in draft-free spot until dough doubles in size about 45 minutes.
Preheat a pizza stone or cookie sheet in the bottom third of a 500 degrees F (260 degrees C) oven for at least 30 minutes.
Turn dough onto lightly floured work surface.
Divide into 8 equal pieces, and roll each piece into a ball on your work surface.
Use a rolling pin to roll each ball out to a 4 (10 cm) circle.
Rest for 10 minutes, then roll (or toss) each round out to 6 (14 cm).
Bake the dough rounds, in batches, on preheated tiles or pizza stone until bread is puffed and golden brown on bottom, 5 to 6 minutes.
Cool for 5 minutes on a wire rack; wrap in clean kitchen towels and serve warm or at room temperature.
Tips:
* After rising, the dough can be wrapped tightly and refrigerated up to 2 days.
I often cook 1/2 batch, then save the remaining dough for a meal in the near future.
* Work quickly when getting the bread in and out of the oven.
YOURE LOSING HEAT!
* To cook on the stove top, preheat a dry cast iron pan over medium high heat for 5-10 minutes.
Grill bread on the hot pan until small bubbles appear.
Flip, grill until golden, then flip again to brown the other side.","url":"https://recipe.bluelayer.org/recipe/11156/oven-baked-flat-breads"},{"id":"11145","title":"Tomato, Basil, and Flax Crackers","ingredients":"seeds, sunflower seed kernels, dried
tomatoes, sun-dried
seeds, flaxseed
tomatoes, red, ripe, raw, year round average
spices, basil, dried
celery, raw
dates, deglet noor
peppers, jalapeno, raw
oil, olive, salad or cooking
salt, table","directions":"Soak sunflower seeds in water for 4 hours.
Soak sun-dried tomatoes for 3 hours.
Grind flax into coarse powder.
Process sunflower seeds, celery, sun-dried tomatoes, dates, jalapeno pepper, olive oil, and salt in food processor.
Add tomato, basil and ground flax and pulse until well-mixed.
Spread mixture about 1/4-inch thick onto dehydrator trays with nonstick sheets.
Dehydrate at 145F for 2 hours.
Cut into cracker-sized pieces.
Turn over and dehydrate at 115F for an additional 8 hours.","url":"https://recipe.bluelayer.org/recipe/11145/tomato-basil-and-flax-crackers"},{"id":"11140","title":"Potatoes Anna","ingredients":"butter, without salt
salt, table
potatoes, raw, skin","directions":"Arrange& overlap potato slices in a greased 8 inch pie plate.
Melt butter in a skillet& stir in salt; drizzle over potatoes.
Cover plate tightly with foil& bake in preheated 425 oven for 20 minutes.
Uncover& bake an additional 55 minutes or until potatoes are very tender& crusty; let stand at room temperature for 5 minutes.
Using a metal spatula, carefully loosen the potatoes from the pie plate& place an inverted serving plate over the potatoes; Holding both plates, invert& unmold, then cut into wedges.","url":"https://recipe.bluelayer.org/recipe/11140/potatoes-anna"},{"id":"11133","title":"Low Fat Honey Banana Bread","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
pumpkin, raw
bananas, raw
honey
milk, buttermilk, fluid, cultured, lowfat","directions":"combine the flour, brown sugar, baking powder, baking soda& pie spice, mix well.
Add banana, honey& milk.
Stir just until the dry ingredients are moistened.
Coat an 8x4 inch loaf pan (double recipe if using a larger pan to avoid a drying out the bread).
with nonstick cooking spray.
Spread the mixture evenly in the pan.
Bake@ 325 degrees F for 45 to 50 minutes, or just until a toothpick inserted in the center of the loaf comes out clean.
Remove the bread from the oven& let sit for 10 minutes.
Invert the loaf onto a wire rack, right side up,& cool before slicing& serving.","url":"https://recipe.bluelayer.org/recipe/11133/low-fat-honey-banana-bread"},{"id":"11129","title":"Spinach Tortillas","ingredients":"spinach, raw
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
water, bottled, generic","directions":"Pack the spinach into a microwave safe measuring cup or bowl and add a small amount of water (about 1 tablespoon).
Cover and cook for 3 minutes on high, or until spinach is cooked.
All microwaves are a bit different.
It took 3 minutes in mine, but yours may be more or less than that.
Allow spinach to cool slightly, then squeeze out the excess water and coarsely chop it.
Place the spinach, flours, baking powder, and salt in the bowl of a food processor and pulse until well combined and the spinach is finely chopped.
Add the lard (or whichever substitute youre using) and pulse until the mixture is crumbly.
Then, while the food processor is running, slowly pour in the hot water until the dough forms a ball.
If your dough still looks dry and isnt forming a ball, add more hot water 1 tablespoon at a time until it comes together.
Remove the dough from the food processor and divide it into 8 equal pieces on a lightly floured counter top.
Cover with a clean tea towel and allow dough to rest for 10-30 minutes.
Heat a large skillet over medium heat.
Roll out one dough ball at a time on a floured counter top until it is very thin.
If the dough is springing back and not holding its shape, let it rest for another 5 minutes and try again.
It should roll out easily.
Make sure to move it around and flip it over while you roll it out to prevent sticking.
Put a tortilla into the hot skillet.
Cook it for 15-20 seconds per side, flipping it with a rubber spatula when bubbles form and are lightly browned.
You may need to lower the heat if theyre cooking too quickly.
Stack the tortillas on a plate after you cook them and cover with a damp tea towel.
Use immediately, or store them in an airtight plastic bag in the refrigerator once they cool.
They can also be frozen.
Heat briefly in the microwave before using to make them more pliable.
Note: 1.
This recipe requires 1/2 cup of cooked, chopped spinach, which was 4 packed cups of fresh spinach for me.
You could also make these fully whole wheat, or fully all-purpose flour.
I did 1/3 whole wheat for the ones in the pictures though.
Also, you can replace the lard with shortening, butter, or even coconut oil if you like.
I change up which I use depending on my mood and what I have on hand.
I think lard is the most traditional for tortillas, but Ive used all of them and they all work well, so use whichever you prefer.
Adapted from Annies Eats.","url":"https://recipe.bluelayer.org/recipe/11129/spinach-tortillas"},{"id":"11126","title":"Pumpkin Butter III","ingredients":"pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
apple juice, canned or bottled, unsweetened, without added ascorbic acid
sugars, brown
pumpkin, raw","directions":"In a medium saucepan over medium heat, mix solid pack pumpkin puree, applesauce, apple juice, brown sugar and pumpkin pie spice.
Bring mixture to a boil.
Reduce heat, and simmer approximately 1 1/2 hours.
Transfer to sterile containers and chill in the refrigerator until serving.","url":"https://recipe.bluelayer.org/recipe/11126/pumpkin-butter-iii"},{"id":"11111","title":"Chinese Steamed Buns","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
wheat flour, white, all-purpose, unenriched
water, bottled, generic
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
oil, olive, salad or cooking
leavening agents, baking powder, double-acting, sodium aluminum sulfate","directions":"Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water.
Allow to stand for 30 minutes.
Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil.
Knead until dough surface is smooth and elastic.
Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
Punch down dough, and spread out on a floured board.
Sprinkle baking powder evenly on surface, and knead for 5 minutes.
Divide dough into 2 parts, and place the piece you are not working with in a covered bowl.
Divide each half into 12 parts.
Shape each part into a ball with smooth surface up.
Put each ball on a wax paper square.
Let stand covered until double, about 30 minutes.
Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling.
Place steam-plate on a small wire rack in the middle of the wok.
Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns.
At least 2 inches space should be left between steam-plate and the wok.
Cover wok with lid.
Steam buns over boiling water for 15 minutes.
REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish \"blisters\" on bun surfaces.
Continue steaming batches of buns until all are cooked.","url":"https://recipe.bluelayer.org/recipe/11111/chinese-steamed-buns"},{"id":"11109","title":"Ham N Swiss Broccoli Quiche Recipe","ingredients":"spices, pumpkin pie spice
wheat flour, white, all-purpose, unenriched","directions":"Heat oven to 350 degrees.
Prepare pie crust according to package directions filled one-crust pie using 9-inch pie pan.
Chill remaining crust for later use.
In medium bowl combine half and half, Large eggs, dry mustard and pepper; set aside.
Layer ham, cheese, broccoli and onion in pie crust lined pan.
Pour egg mix over ham, cheese and broccoli.
Bake at 350 degrees for 40 to 50 min or possibly till knife inserted in center comes out clean.
Cold 5 min; cut into wedges.
Garnish as desired.
Chill any remaining quiche.
6 to 8 servings.","url":"https://recipe.bluelayer.org/recipe/11109/ham-n-swiss-broccoli-quiche-recipe"},{"id":"11105","title":"Linguica Con Queso (Cheese-Grilled Sausage)","ingredients":"pork sausage, link/patty, unprepared
cheese, gouda","directions":"Slice the sausage in half lengthwise.
Preheat grill to medium-high.
Brush and oil grill grate.
Grill sausage, cut side down, until sizzling and golden brown, 3-5 minutes.
Turn sausage over.
Thickly sprinkle cut side with cheese.
Close grill lid and continue grilling until sausage is browned on uncut side and cheese is melted and bubbling, about 3 minutes more.
Using a spatula, carefully transfer the linguica to a cutting board, keeping the cheese on top.
Cut crosswise into 1\" pieces.
Serve on toothpicks.","url":"https://recipe.bluelayer.org/recipe/11105/linguica-con-queso-cheese-grilled-sausage"},{"id":"11104","title":"Spaghetti Squash Jam","ingredients":"seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
water, bottled, generic","directions":"Bring a large pot of water to a boil.
Break the squash on the ground.
Wash the squash pieces and remove the seeds from the center, using your hands.
Place the squash pieces in the boiling water and cook until the skin comes apart.
Remove from the water and place in an ice bath.
Using your hands, separate the skin from the flesh and discard any seeds.
Remove the flesh and place in shallow bowl.
Again with your fingers, separate the flesh into threads.
Rinse the threads under cool water and drain well.
In a saucepan, over medium heat, combine the sugar and water.
Bring to a boil and cook until the mixture is thick.
Add the squash and continue to cook until the entire mixture is thick and most of liquid has evaporated Remove from the heat and pour into a bowl and cool completely.","url":"https://recipe.bluelayer.org/recipe/11104/spaghetti-squash-jam"},{"id":"11095","title":"Strawberry Filling (For Cakes and Cake Rolls)","ingredients":"strawberries, raw
strawberries, raw
cornstarch
sugars, granulated
strawberries, raw","directions":"add everything into a sauce pan and cook until it boils, stirring constantly.
Continue to cook and stir until everything is dissolved and starts to thicken approximately 5 mintures.
Cool in refrigerator until thick and set.
prep time does not include time in the refrigerator.
I have never tried this, but I think you could fold in 1 1/2 cups of whipped heavy cream to make a frosting.
I also wonder how this would work in a pie -- if anyone is brave enough let me know how that works.
;-p.","url":"https://recipe.bluelayer.org/recipe/11095/strawberry-filling-for-cakes-and-cake-rolls"},{"id":"11094","title":"Garlic and Oregano Pizza Dough","ingredients":"wheat flour, white, cake, enriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
spices, oregano, dried
spices, garlic powder","directions":"Mix yeast and water (follow directions on yeast packet for proper water temperature), and set aside for 5-7 minutes.
Combine flour, salt, dried oregano, and powdered garlic in a large mixing bowl.
Create a well in the middle of the mixture and add one half of the yeast/water mixture.
Work the water/yeast mixture in by hand.
Dough should be very crumbly, and not really hold together.
Add olive oil and the rest of the water/yeast mixture, and continue to combine by hand until dough is soft and smooth.
(Alternate, if using fresh oregano and garlic) Add to the above step, add in garlic and oregano, and combine by hand until dough is soft and smooth.
Place dough on a flat surface and vigorously knead for about 10 minutes.
Alternatively, using an electric mixer with a dough hook, let the mixer work the dough for about 7 minutes under low-medium setting.
Put dough in a greased bowl (or a lightly oiled bowl), and make sure grease/oil covers the outside of the dough.
Let rise for 45-60 minutes in a warm (80-90 degree) place.
Once dough has risen (increased to about double in size), punch it down (about three firm punches to the dough's surface), knead for another 2-3 minutes, and allow to rise again, per the instructions above).
Repeat this step for a total of three rises.
After the dough has risen for the third time, separate into two pieces (or more, if smaller pizzas are desired).
Roll pizzas out into 13-14 inch circles and top as desired.
Bake in a 475 degree oven for 20-25 minutes, or until crust is crispy and golden brown.
A baking stone is strongly recommended.
If using a baking stone, lightly sprinkle with corn meal to prevent sticking.
To parbake (half bake the dough, and save for later), follow the above baking directions, but only bake for 8-10 minutes.
Allow to cool, wrap in plastic wrap, and refrigerate for up to 24 hours, or freeze so they'll last longer.
Alternative baking method - if your oven has the capability to do so, preheat oven and baking stone to 600 degrees.
Adjust cooking time to 5-10 minutes, or until crust is crispy and golden brown.
This method can also utilize bread flour, as it cooks at a high enough temperature to allow the bread flour to rise properly during cooking, yet not allow the glutens to break down during cooking and cause the dough to collapse, thus making for a soggy pizza.
This is my preferred method, as it allows for a reduced cooking time and more of a \"brick oven pizza\" flavor and crispiness.
It's also the preferable method to cook pizzas with more liquid ingredients, such as tomato sauce, fresh tomatoes, etc.","url":"https://recipe.bluelayer.org/recipe/11094/garlic-and-oregano-pizza-dough"},{"id":"11088","title":"Mock Apple Pie (Secret Zucchini Pie)","ingredients":"wheat flour, white, all-purpose, unenriched
oats
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
sugars, brown
butter, without salt
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
squash, summer, zucchini, includes skin, raw
lemon juice, raw
water, bottled, generic
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground","directions":"Grease a 9 x 13 pan.
Combine the first eight ingredients, and pat half of this mixture in the bottom of the pan.
Save the rest of mixture for later.
Cook the zucchini, lemon juice, water, spices, and half of the second half of the mixture(1/4 of the total).
Cook until thick.
Pour over crust.
Put the last 1/4 of the mixture on top.
Bake at 350 for 40 minutes.
Freezes well.","url":"https://recipe.bluelayer.org/recipe/11088/mock-apple-pie-secret-zucchini-pie"},{"id":"11071","title":"Pita Bread","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
salt, table
sugars, granulated
oil, olive, salad or cooking","directions":"Dissolve the yeast and sugar in the warm water.
Combine the all-purpose flour, pastry flour and salt in a bowl.
Stir in the yeast mixture and applesauce and knead.
Dough shouldn't be sticky, but it shouldn't be dry either.
If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency.
If too dry, add 1 tablespoons of water at a time till you get the right consistency.
Roll out into a rope and cut into 8 pieces.
Shape each piece into a ball and roll out till it's anywhere from a 6 to 8 inch circle
There are two ways to cook pita bread.
The flavor is a bit different with both.
To Bake Pita:
Preheat oven to 500 degrees F (260 degrees C) and put a pita on a wire cake rack.
Toss in the rack and cook for 3 minutes or until the bread stops puffing up.
When you take it out, smash down the pita (Careful, its hot!)
and quickly put it in a plastic freezer bag.
To Fry Pita:
Heat olive oil in a skillet over high heat.
When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear.
It should look something like a tortilla when you're done.
Put in a plastic bag once it has cooled a bit.","url":"https://recipe.bluelayer.org/recipe/11071/pita-bread"},{"id":"11058","title":"Apple and Blackberry Crumble","ingredients":"apples, raw, with skin
sugars, brown
lemon juice, raw
water, bottled, generic
blackberries, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
spices, ginger, ground","directions":"Preheat oven to 350.Combine first 4 ingredients in a medium saucepan; cook 10 minutes over medium heat or until apples are soft.
Place apple mixture in an 8-inch pie plate.
Sprinkle blackberries over apple mixture.Lightly spoon flour into dry measuring cups; level with a knife.
Place flour in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Add granulated sugar and ginger; toss well.
Sprinkle flour mixture over fruit.
Bake at 350 for 30 minutes or until bubbly.Preheat broiler.Broil crumble 1 minute or until lightly browned.","url":"https://recipe.bluelayer.org/recipe/11058/apple-and-blackberry-crumble"},{"id":"11034","title":"Oaty ginger crunch recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, ginger, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
sugars, brown
butter, without salt
syrup, maple, canadian
sugars, powdered
spices, ginger, ground
butter, without salt
syrup, maple, canadian","directions":"Preheat the oven to 180C.
Lightly grease and line the base and sides of an 11 x 34 x 2.5cm rectangular loose-based baking tin with baking paper, cutting into the corners to fit and allowing the paper to extend about 2.5cm above the sides.
For the base: Sift the flour, baking powder and ginger into a medium bowl, then add the coconut, rolled oats and brown sugar.
In a small saucepan, melt the butter and golden syrup over low heat.
Pour into the dry ingredients and mix until combined.
Press the base mixture into the prepared tin.
Bake for 2530 minutes or until golden brown.
Sift the icing sugar and ginger into a small bowl.
Melt the butter and golden syrup in a small saucepan over low heat.
Mix into the sugar mixture until smooth and spread evenly over the cooked base with a large spatula.
Leave to set in the tin before cutting (we leave it overnight).
Cut into eight 4.25 x 11cm pieces.","url":"https://recipe.bluelayer.org/recipe/11034/oaty-ginger-crunch-recipe"},{"id":"11015","title":"Sugared Bacon Appetizers","ingredients":"bacon, meatless
sugars, brown
spices, cinnamon, ground","directions":"Cut each slice of bacon into two short pieces.
Mix sugar and cinnamon together and thoroughly coat each piece of bacon.
Twist slices and place on pan or a jellyroll pan in a 350F oven.
Bake until bacon is crisp and sugar is bubbly, 15 to 20 minutes.
The sugar can burn quickly, so watch closely.
Let cool and serve at room temperature.","url":"https://recipe.bluelayer.org/recipe/11015/sugared-bacon-appetizers"},{"id":"11012","title":"Toni's Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
salt, table
water, bottled, generic
honey
oil, olive, salad or cooking
spices, pepper, black","directions":"Mix the flour, salt and pepper.
Stir in the honey and olive oil.
Dissolve yeast in the water and let rise for 10 minutes.
Make a well in the centre of the flour and pour in the yeast mixture.Mix with your hands to form a dough.
Transfer to a floured surface and knead for 10 minutes until the dough is smooth and pliable.
Lightly oil a bowl and place the dough, cover with platic wrao and let rise 1-2 hours until doubled in size.
Punch down the dough and knead for a few more minutes.
Divide the dough into 6 pieces and shape each into a ball.
Rest for 10 minutes on an oiled tray.
Flatten and pull with your fingers and hands until you shape into a 20cm circle.
bake in a preheated oven at 180C with your favourite toppings for about 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/11012/tonis-pizza-dough"},{"id":"10999","title":"Chocolate Biscuits (Cookies)","ingredients":"oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
sugars, granulated
leavening agents, baking soda
margarine, regular, 80% fat, composite, stick, without salt
water, bottled, generic
currants, zante, dried
oil, corn, peanut, and olive","directions":"Preheat oven to 180 degree Celsius.
Lightly oil baking (cookie sheet) tray.
Combine rolled oats, coconut, both flours, cocoa, sugar and bicarbonate of soda in a large mixing bowl.
Melt the margarine in a small saucepan and add to the dry ingredients, then add the water and then the currants and peanuts and stir so all is well combined and mixed through.
Roll the mixture into balls the size of a 20 cent piece and place on the baking tray.
Bake in oven for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/10999/chocolate-biscuits-cookies"},{"id":"10985","title":"Terrific Toppings","ingredients":"plums, raw
sugars, granulated
peaches, yellow, raw
beverages, carbonated, ginger ale
apples, raw, with skin
raisins, seeded
spices, cinnamon, ground
sugars, granulated
nuts, pecans","directions":"Plum Perfect: Wash and dry plums.
Cut each into eighths, discarding pits.
Place in large (10-cup) microwave-safe bowl; sprinkle with sugar; toss.
Microwave, uncovered, on high, 5 minutes.
Stir.
Microwave for 15 more minutes until jamlike.
Makes 2 cups.
Peach-Y Keen: Wash and dry peaches.
Cut into eighths, discarding pits.
Place in large microwave-safe bowl.
If peaches are very ripe, add 1/2 cup ginger ale; otherwise, add 1 cup.
Microwave, uncovered, on High, 20 minutes or until jamlike, stirring halfway through.
Makes 2 cups.
Hot Apple Pie: Wash, dry apples.
Peel, core and cut into eighths.
Place in large microwave-safe bowl.
Add raisins, cinnamon and sugar; toss.
Microwave, uncovered, on High, 20 minutes or until thick, stirring halfway through.
Sprinkle with pecans.
Makes 2 cups.","url":"https://recipe.bluelayer.org/recipe/10985/terrific-toppings"},{"id":"10970","title":"Chef John's Christmas Miracle Fudge","ingredients":"cocoa, dry powder, unsweetened
syrup, maple, canadian
vanilla extract
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, walnuts, english
cocoa, dry powder, unsweetened","directions":"Place 1/2 cup cocoa powder into a mixing bowl and stir in maple syrup, vanilla extract, and salt.
Pour in melted coconut oil and stir until thoroughly combined.
Continue to stir until coconut oil hardens and the mixture looks grainy and thick.
Place walnuts into a dry skillet over medium heat; shake skillet until walnuts are hot and smell nutty and fragrant, 30 seconds to 1 minute.
Turn off heat and let walnuts cool slightly, about 1 more minute.
Stir warm walnuts into fudge; mixture will soften from the walnuts' heat.
Stir fudge until smooth and glossy.
Pour fudge into a silicone mold for making small ice cubes.
Scrape any excess fudge back into the mixing bowl.
Smooth the tops of the fudge pieces.
Wrap mold in plastic wrap and freeze until fudge is firm and set, at least 30 minutes.
Remove plastic wrap and pop each fudge piece out of the mold.
Dust pieces lightly with 1 teaspoon cocoa powder before serving or packaging as gifts.
Serve cold; freeze leftovers.","url":"https://recipe.bluelayer.org/recipe/10970/chef-johns-christmas-miracle-fudge"},{"id":"10958","title":"Fresh Raspberry Sorbet","ingredients":"raspberries, raw
sugars, granulated
lemon juice, raw","directions":"Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon.
Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed).
Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold.
Freeze puree in an ice cream maker according to manufacturer's directions.
When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.","url":"https://recipe.bluelayer.org/recipe/10958/fresh-raspberry-sorbet"},{"id":"10945","title":"Pecan Pie Brittle","ingredients":"sugars, granulated
nuts, pecans
butter, without salt
vanilla extract
leavening agents, baking soda
salt, table","directions":"Heat sugar in a 4-qt.
saucepan over medium-high heat; cook, swirling pan often, until golden amber and completely liquefied.
Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes.
Combine vanilla extract and baking soda in a bowl and then add to pan along with salt; stir to combine.
Pour onto a baking sheet lined with foil or a silicone baking mat and spread into an even layer with a small rubber spatula; let cool completely.
Break into bite-size pieces and store in an airtight container between sheets of wax paper.","url":"https://recipe.bluelayer.org/recipe/10945/pecan-pie-brittle"},{"id":"10944","title":"Croq-Tele (Almond Cookies) Recipe","ingredients":"nuts, almonds
sugars, granulated
salt, table
wheat flour, white, all-purpose, unenriched
butter, without salt","directions":"Heat the oven to 350 degrees F and arrange a rack in the middle.
Line a baking sheet with parchment paper and set aside.
Combine almonds, sugar, and salt in the bowl of a food processor fitted with a blade attachment and process until nuts are finely ground, about 2 minutes.
Place nut-sugar mixture in a medium bowl; set aside.
Place flour in the bowl of the food processor and, with the motor running, drop in the pieces of cold butter.
Once the butter is added, stop the motor and pulse until the mixture is sandy, about 10 (1-second) pulses.
Add the reserved nut-sugar mixture, setting aside the bowl it was in, and pulse until the dough forms small curds and clumps, about 20 (1-second) pulses.
Transfer to the reserved bowl.
To shape the cookies, form small pieces of dough about the size of cherries.
Squeeze them in your hand to form irregularly shaped balls and place on the prepared baking sheet about 1/2 inch apart.
Bake for 5 minutes, then rotate the sheet from front to back.
Bake for 8 minutes more, until the cookies are just browned on the bottom and crackly on top (they will still be soft).
Let them cool on the baking sheet for 3 minutes, then transfer to a rack to cool completely.
The cookies will keep for about 5 days in an airtight container.","url":"https://recipe.bluelayer.org/recipe/10944/croq-tele-almond-cookies-recipe"},{"id":"10912","title":"Best Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F.
Place the flour in a medium-sized bowl.
Cut the vegetable shortening (or butter) into 1/2 inch cubes and toss the pieces with the flour.
Cut in the shortening (or butter) until it's the size of small peas (I use a pastry cutter).
Add 3/4 cup of the buttermilk and toss with a fork until the liquid is absorbed.
Add the remaining 1/4 cup and toss well.
Place the dough on a floured work surface.
Mold it with your hands so it holds together.
Flatten and fold over twice.
Repeat 3 or 4 times.
Pat the dough into a 1-inch thick circle, rectangle or square.
Cut 1 1/2 inch to 3 inch round or square biscuits.
Place them onto an ungreased baking sheet, and brush the tops with melted butter or buttermilk if desired to make a shiny crust.
Bake the biscuits for 12 to 14 minutes, until they're golden brown.
Remove from the oven and serve warm.
Biscuit dough may be made the day before, refrigerated in an airtight container and then shaped and baked just prior to serving.
Yum!","url":"https://recipe.bluelayer.org/recipe/10912/best-buttermilk-biscuits"},{"id":"10901","title":"Spiced Honey Pretzels","ingredients":"pretzels, soft, unsalted
honey
butter, without salt
spices, onion powder
spices, chili powder","directions":"Line a jelly roll pan (15x10) with foil.
Spray the foil with cooking spray.
Place pretzels in a large bowl.
In a small bowl, combine honey, butter, onion powder and chili powder.
Pour over pretzels and toss to coat evenly.
Spread pretzels in prepared pan.
Bake at 350 8 minutes., stirring once.
Cool on a piece of parchment or wax paper, stirring several times to keep separated.","url":"https://recipe.bluelayer.org/recipe/10901/spiced-honey-pretzels"},{"id":"10872","title":"Brown Butter Fruity Pebble Rice Krispy Treats","ingredients":"butter, without salt
candies, marshmallows
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
oil, olive, salad or cooking","directions":"Prepare a 13x9 baking dish by spraying it with non-stick cooking spray or baking spray.
Set it aside.
Add butter to a saucepan and heat at medium.
Continually stir with a wooden spoon and remove from heat when butter particles start to brown, about 5-8 minutes.
Be careful and dont let it burn.
Add the marshmallows to the browned butter and consistently stir until melted all the way.
In a large mixing bowl, mix up the Rice Krispies cereal with 2/3 of the marshmallow mixture and pour it into the baking dish.
Flatten it out using a piece wax paper or a spatula sprayed with non-stick cooking spray.
Put the Fruity Pebbles into a medium-sized bowl.
Reheat the marshmallow mixture if necessary (just put it in the microwave for a few seconds until softened)and mix it up with the Fruity Pebbles.
Add the Fruity Pebbles to the top of the Rice Krispies and flatten the same way.
Melt white chocolate in the microwave in 15 second increments.
When mostly melted, add oil and mix well.
Transfer white chocolate to a decorator bag and snip the end, drizzle it over the Rice Krispy treats and serve.","url":"https://recipe.bluelayer.org/recipe/10872/brown-butter-fruity-pebble-rice-krispy-treats"},{"id":"10859","title":"Honey Oat and Wheat Rolls","ingredients":"water, bottled, generic
butter, without salt
vinegar, cider
milk, fluid, 1% fat, without added vitamin a and vitamin d
honey
sugars, granulated
salt, table
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
oats
leavening agents, yeast, baker's, active dry","directions":"Note: You may decrease the amount of white flour and increase the wheat flour, but the bread will not rise as high.
Add ingredients in the order suggested by the manufacturer.
Set Cycle: Dough, Size: 2lb.
Spray two baking sheets with non-stick cooking spray, and preheat the oven to 375F.
When the cycle is finished, take the dough out and divide into 20 equal pieces (I use a scale).
Roll into ropes about 8 inches long, and tie as you would a knot, press the ends together and place end-side down on the baking sheet.
Allow to rise until doubled, about 30 minutes.
Brush with eggs or milk; eggs give a shiny, golden hard crust, milk gives a tender golden crust, water makes a light shine and crisp golden crust.
Or brush with honey for a sweet crust after baking.
Bake until well-browned, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/10859/honey-oat-and-wheat-rolls"},{"id":"10850","title":"Apple Pie Filling for Canning","ingredients":"apples, raw, with skin
sugars, granulated
spices, cinnamon, ground
spices, nutmeg, ground
water, bottled, generic
apple juice, canned or bottled, unsweetened, without added ascorbic acid
lemon juice, raw
amazonas rainforest product, tapioca starch,","directions":"To blanch apples: Place 3 qts of your apples in a large pot of boiling water with a couple of tablespoons of lemon juice for 5 minutes.
Your goal is to heat them up not make applesauce!
Don't overfill your pot.
Lift with a slotted spoon.
Keep blanched apple slices warm.
Combine sugar, spices, water, apple juice, and lemon juice in large kettle.
Add ULTRA Gel gradually with a wire whisk and stir until smooth, cook until thick and bubbly.
Fold in drained apple slices.
Fill jars, leaving 1/2\" headspace.
Adjust lids and process immediately in water bath canner for 35 minutes.
Do not tighten lids after processing.","url":"https://recipe.bluelayer.org/recipe/10850/apple-pie-filling-for-canning"},{"id":"10842","title":"Pot Pie #1 Alaska Chicken Pot Pie","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
carrots, raw
peas, green, frozen, unprepared
celery, raw
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
celery, raw
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat oven to 425:.
In a sauce pan combine chicken,carrots,peas, and celery.
Add water to cover and boil for 15 minutes.
Remove from heat and drain.
Set aside.
In the sauce pan over medium heat,cook onion in butter until soft and translucent.
Stir in flour,salt,pepper,and celery seed.
Slowly stir in the chicken broth and milk.
Simmer over medium-low heat until thick stirring all the time.Remove from heat when thick and set aside.
Place the chicken mixture in the bottom pie crust.
Pour in the hot liquid mixture.
Cover with top crust,seal edges,and cut away excess dough.
Make several small slits in the top to allow the steam to vent.
Bake in the preheated oven for 30-35 minutes or until pastry is golden brown and filling is bubbly.Cool for 10 minutes before serving.
Please Note: To speed up you can use frozen vegetable medley instead of boiling the carrots,peas and celery.","url":"https://recipe.bluelayer.org/recipe/10842/pot-pie-1-alaska-chicken-pot-pie"},{"id":"10830","title":"Skorpor","ingredients":"leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
spices, cardamom
wheat flour, white, all-purpose, unenriched","directions":"This is the same ingredients as for the cinnamon rolls.
After rising, divide into pieces (about 40).
Make round rolls, let rise 30 minute
Bake at 225 C (450 F), 5-10 min, or until golden.
Let cool.
Divide all rolls into halves.
Put on cookie sheet, roast in 450 F (225 C) for 5-10 minute
Dry for about 1-1 1/2 hours.","url":"https://recipe.bluelayer.org/recipe/10830/skorpor"},{"id":"10829","title":"Chocolate Chip Ice Cream Pie","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
cream, sour, cultured
spartan, real semi-sweet chocolate baking chips,","directions":"Using butter or vegetable oil (spray oil like PAM can be used), lightly coat bottom and sides of an 8-inch pie plate.
Combine chocolate chips and syrup in a small microwavable bowl.
Microwave on HIGH (100% power) until hot, about 45 seconds.
The chocolate chips will keep their shape even after heating them up.
Stir mixture until smooth and put aside 1/4 cup of it in reserve for later use.
Mix remaining chocolate mixture with the cereal in a medium bowl until the cereal is well coated with the chocolate.
Press cereal mixture over bottom and sides of the prepared pie plate to create a crust.
Freeze until firm, about 15 minutes.
Combine reserved chocolate with the sour cream in a small bowl and mix well.
Spread half the ice cream into the prepared pie plate.
Drizzle with half the sour cream/chocolate mixture.
Top with the remaining ice cream and drizzle again with the sour cream/chocolate mixture.
Freeze pie, covered with plastic wrap, until firm.
About 1 hour.
Cut up into slices and serve for dessert.
Tip: Keep a small bowl or tall glass of hot water handy when you cut the pie.
Before cutting each slice, dip the knife into the hot water to make it slip easier through the ice cream.","url":"https://recipe.bluelayer.org/recipe/10829/chocolate-chip-ice-cream-pie"},{"id":"10825","title":"No-Fail Piecrust","ingredients":"wheat germ, crude
salt, table
butter, without salt
water, bottled, generic","directions":"In a food processor, pulse the flour and salt 5 or 6 times to fluff up the flour with air.
Add the butter and pulse until the mixture resembles coarse crumbs.
Do not overmix.
Add the ice water and process by pulsing until the mixture just starts to stick together (if processed too much, the dough wont be flaky).
Divide the dough in half and flatten slightly into 2 disks.
Flour the dough a little and place each disk between 2 pieces of waxed paper.
Wrap well with plastic wrap and refrigerate for 1 hour or more, until ready to use.
Place 1 disk on a lightly floured surface.
Roll the dough into a circle about 2 inches larger than the pie pan.
This dough is easy to roll out thinly.
To prevent cracks or tears, lift the dough by rolling it back onto the rolling pin, then roll it over your dish.
Gently press the dough into the bottom of the pie pan.
Fill the pie with the filling of your choice.
Roll the second crust and place over the filling.
Press the edges together and flute by pinching the dough together with 2 fingers.
Cover the edges of the crust with strips of aluminum foil to prevent the crust from getting too brown.
Remove the foil during the last 5 to 10 minutes of baking.
For a prebaked bottom crust, preheat the oven to 350F.
Prick the bottom and sides of the crust with a fork.
Bake for about 10 minutes, or until lightly browned.
Cool before filling.","url":"https://recipe.bluelayer.org/recipe/10825/no-fail-piecrust"},{"id":"10813","title":"Shanghai Asparagus","ingredients":"asparagus, raw
oil, olive, salad or cooking
salt, table
spices, ginger, ground
spices, pepper, black
soy sauce made from soy (tamari)","directions":"Wash asparagus.
Break off stalks as far down as they snap easily.
Cut asparagus diagonally into 1-inch thick pieces.
Heat oil in large skillet on high heat.
Add asparagus, seasoned salt, ginger and pepper.
Cook, covered, 3 minutes or until tender-crisp, stirring occasionally.
Add soy sauce; mix well.","url":"https://recipe.bluelayer.org/recipe/10813/shanghai-asparagus"},{"id":"10806","title":"Microwave Tablet","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, powdered","directions":"Line a square cake tin around 8 \" with foil.
In a large microwave safe bowl, the biggest one that will fit in your oven, combine the sugar, evaporated milk and the butter.
Cook on high heat for 10 minutes, stopping and stirring every 2-3 minutes.
Remove from the oven and beat for 2 minutes, I used an electric rotary whisk.
Pour in lined tin, or if you have a silicon one you can omit the lining.
Mark into squares while soft and leave to set before cutting into bite size pieces.","url":"https://recipe.bluelayer.org/recipe/10806/microwave-tablet"},{"id":"10805","title":"Winter Crunch Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
pretzels, soft, unsalted
cranberries, dried, sweetened
nuts, almonds","directions":"Heat candy melts over very low heat or in double boiler until melted.
Stir in pretzels, cranberries and almonds.
Spread onto a large waxed paper lined cookie sheet.
Put in refrigerator for a few minutes to harden.
Break into pieces and store in airtight container.
NOTE: White chocolate baking chips can be substituted for the candy melts but you will need to add 2 tsp of shortening when melting to make it of spreading consistency.","url":"https://recipe.bluelayer.org/recipe/10805/winter-crunch-bark"},{"id":"10799","title":"Crisp Coconut and Chocolate Pie","ingredients":"butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
pascha, organic bitter-sweet dark chocolate chips,
cream, fluid, heavy whipping","directions":"Preheat the oven to 350F.
Place the butter and one-third of the coconut in the bowl of a food processor fitted with the metal blade.
Process until the mixture forms a ball, 1 to 2 minutes.
Transfer to a medium bowl.
Sprinkle the remaining coconut over the mixture, and combine with your fingers.
Place an 8-inch tart pan with a removable bottom on a baking sheet.
Press the coconut mixture into the bottom and up the sides of the pan to form a crust, leaving the top edge loose and fluffy.
Place a ring of aluminum foil over the edges to prevent burning.
Bake until the center begins to brown, 10 to 15 minutes; remove the foil, and cook until the edges are browned, 4 to 6 minutes.
Transfer to a wire rack to cool completely.
Place the chocolate in a medium heatproof bowl.
Bring the cream just to a boil in a small saucepan, and pour over the chocolate.
Let sit 10 minutes, and stir until the chocolate is melted and combined.
Let cool, and pour into the coconut crust.
Cover with plastic wrap, and transfer to the refrigerator until the filling is set, at least 1 hour.
Cut into wedges, and serve.","url":"https://recipe.bluelayer.org/recipe/10799/crisp-coconut-and-chocolate-pie"},{"id":"10774","title":"Southern Fried Tofu","ingredients":"tofu, raw, regular, prepared with calcium sulfate
leavening agents, yeast, baker's, active dry
salt, table
spices, garlic powder
spices, onion powder
spices, parsley, dried
spices, paprika
spices, tarragon, dried
dill weed, fresh
spices, basil, dried
spices, oregano, dried
spices, curry powder
mustard, prepared, yellow
spices, rosemary, dried
celery, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
lemon juice, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking","directions":"Cut the tofu horizontally into three equal slabs.
Wrap each slab in a clean tea towel or paper towel and press the toful for 45 minutes.
If time does not permit, wrap tofu and press gently to extract as much moisture as possible.
For seasoning mix; place the nutritional yeast, salt, herbs, and spices in a wide, shallow mixing bowl.
Stir well to combine.
Stir the milk and lemon juice together in a small mixing bowl.
Place the flour in mixing bowl.
Cut each slab of tofu into 4 triangles, making a total of 12 in all.
Working with one piece at a time, dredge the tofu in the flour.
Shake off any excess.
Now submerge the tofu in the \"soured\" milk.
Coat the tofu in the seasoning mix.
Coat a large skillet with vegetable oil and heat over medium high heat.
When oil is hot, add the tofu pieces in a single layer.
Cook until bottoms are well browned, then turn pieces over and cook until browned.
Add more oil between batches and adjust the heat as necessary.
As soon as tofu is removed from the skillet, place it on a plate lined with paper towels and blot off excess oil.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/10774/southern-fried-tofu"},{"id":"10772","title":"Peanut Butter & Jelly Filled Spiders","ingredients":"peanut butter, smooth style, without salt
jams and preserves, apricot
wheat flours, bread, unenriched","directions":"Prepare two baking sheets with cooking spray; set aside.
In a small bowl, combine peanut butter and jam; set aside.
Divide dough into sixteen equal pieces.
It takes two pieces of dough to make one spider.
To make spider, take one piece of dough, on a lightly floured surface, divide this piece into four equal pieces for spider's legs.
Roll each of these pieces into thin ropes, each being eight inches long.
Lay each of these ropes, parallel and equal in length to each other, half inch apart onto prepared baking sheet.
For the spider's body, divide a second piece of dough, one twice as large as the other.
On a floured surface, pat larger piece of dough with the palm of your hand to flatten.
Place two teaspoons peanut butter and jam mixture onto center of circle.
Bring ends of dough up together and seal seams.
Gently roll this piece of dough into a ball; set aside.
Roll smaller piece of dough in a round ball (this will be the spider's head).
Place peanut butter filled body and head centered on top of the four ropes of dough.
Finish with remaining pieces of dough to make eight spiders.
Each spider should have eight legs.
Let rise until doubled in size, one hour.
Bake in a 375 degree oven for ten minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/10772/peanut-butter-jelly-filled-spiders"},{"id":"10769","title":"White Chocolate Macadamia Nut Bark","ingredients":"spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
nuts, macadamia nuts, raw","directions":"Line cookie sheet with waxed paper, letting paper hang over the sides.
Melt semisweet chocolate morsels **RESERVING 1/4 cup chocolate morsels for topping ** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.
Pour chocolate onto prepared cookie sheet, spreading to cover entire surface, forming 1 even layer.
Melt white morsels **RESERVING 1/4 cup white morsels for topping** in microwave for 2 minutes, stirring every 30 seconds, or until smooth.
Drizzle melted white chocolate over semisweet chocolate layer.
Using a toothpick, swirl the melted chocolates together, making a marbled effect.
Sprinkle nuts and remaining semisweet and white morsels over chocolate.
Gently press into melted chocolates.
Refrigerate for at least 30 minutes, so chocolate is firm.
Remove waxed paper from chocolate.
Then cut or break chocolate into bite-size pieces.","url":"https://recipe.bluelayer.org/recipe/10769/white-chocolate-macadamia-nut-bark"},{"id":"10749","title":"Old Fashioned Shortbread Cookies - Shortbread","ingredients":"wheat flour, white, all-purpose, unenriched
cornstarch
sugars, powdered
butter, without salt
nuts, pecans","directions":"Preheat oven to 300 degrees (150 C.).
After you have sifted the flour, measure out 1 cup (225 ml), by spooning the flour into the 1 cup (225 ml) measuring cup and leveling it off with a knife.
Then take the flour, cornstarch and powdered sugar and sift together into a large mixing bowl.
Add the butter and take your hands, (clean hands), and mix it all together until it forms a ball.
(Note: sometime I add a little more sifted flour to this mixture if it is real sticky) Then clean off your hands back into the mixing bowl getting as much of the mixture off of your hands and back into the bowl as you can.
Then I cover the bowl and put it into the refrigerator and let it cool down again.
Then when I am ready to bake, I cool my hands down and take and pinch off a piece of dough and roll it into about a 1 inch ball.
Place the cookie ball onto an ungreased, cookie sheet or jelly roll pan.
Place them about 2 inches apart.
Then take a fork and flatten the dough balls.
(Note: sometime I have to keep dipping the fork into flour to help keep the fork from sticking, and sometimes it still does.)
Bake in the oven for about 20 to 22 minutes.
Take them out and place on a cooling rack for about 10 minutes, then carefully take a spatula and remove them one by one onto another close woven cooling rack to finish cooling.
Store in a air tight container.","url":"https://recipe.bluelayer.org/recipe/10749/old-fashioned-shortbread-cookies-shortbread"},{"id":"10736","title":"My Gingernut Biscuits/Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
spices, ginger, ground
leavening agents, baking soda
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
honey","directions":"Sieve the flour, baking soda, ginger, and cinnamon into a bowl.
Combine the margarine, brown sugar and honey in a microwave proof bowl and heat until sugar is dissolved.
Add the margarine mix to the flour mixture & combine well.
Divide into 16 pieces and roll into balls with the palms of your hands.
Place on a baking paper lined tray and flatten slightly with a fork.
Bake at 180'C/350'F for approx 15minutes.
Remove from tray and cool on a rack.","url":"https://recipe.bluelayer.org/recipe/10736/my-gingernut-biscuits-cookies"},{"id":"10726","title":"Naan Bread","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking","directions":"In a glass-measuring cup, combine the yeast and sugar.
Add the water and stir well.
Let rest until foamy, about 5 minutes.
Sift together the flour and salt into a large bowl.
Make a well in the center of the flour and pour the yeast mixture and oil into the center.
Mix together with your fingers until a smooth dough forms, working in a small amount of additional flour as needed.
Knead for 3 minutes.
Oil a small bowl with the remaining butter or oil.
Place the dough into the bowl, turning to coat, and let rest until doubled in size, about 1 hour.
Preheat the oven to 400 degrees F.
Divide the dough into 6 pieces and gently roll into 6 circles on a lightly floured surface.
Bake on a baking stone, or a lightly greased baking sheet, until just golden brown and puffed, about 12 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/10726/naan-bread"},{"id":"10709","title":"Vienna Sugar Cookies","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Dissolve yeast in warm water and set aside.
In a large mixing bowl, beat butter until creamy.
Gradually add flour.
Add yeast mixture and blend well.
Refrigerate dough until well chilled.
Spread sugar out on a large piece of waxed paper.
Roll walnut-sized balls of dough into the sugar, pressing flat until dough is thin, about the size of a doughnut.
Keep flipping dough and pressing into sugar during this stage.
Place on ungreased baking sheets.
Bake at 375 degrees for 10-15 minutes, until very lightly browned around the edges.
Cool on racks.","url":"https://recipe.bluelayer.org/recipe/10709/vienna-sugar-cookies"},{"id":"10702","title":"Advent Cookies","ingredients":"molasses
sugars, brown
cocoa, dry powder, unsweetened
butter, without salt
spices, cinnamon, ground
vanilla extract
wheat flour, white, all-purpose, unenriched","directions":"Preheat the oven to 400 degree F.
Mix all of the ingredients together, except for the flour.
Add the flour slowly to the rest of the mixture until it reaches the right consistency to roll out.
The dough should be quite soft.
(You may find it easier to knead it with your hands.)
Roll out on a floured surface to a thickness of about 1/4 inch and cut into decorative shapes with small cookie cutters, a sharp knife or the rim of a glass.
Place on a greased baking sheet and bake in the oven for about 8 minutes.
Remove from the oven while they are still soft and cool on a rack, then pack into crocks or jars.
The authors note that the Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas.
The cookies can be made at any time, but allowed to age for 4 to 6 weeks.
They can be used as a substitute for graham crackers for a pie crust.","url":"https://recipe.bluelayer.org/recipe/10702/advent-cookies"},{"id":"10688","title":"Chicken Shepherd's Pie","ingredients":"potatoes, raw, skin
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
soup, cream of chicken, canned, condensed
shortening, vegetable, household, composite","directions":"Cook potatoes until tender.
Drain and mash.
If desired, whip with butter and milk.
Spread about half the potatoes in a round 2 litre casserole.
Mix chicken, soup and vegetables.
Spread over potato layer.
Top with remaining potatoes.
Bake at 350 until heated through, about 30 minutes.
We like all things cheesy, so I usually put one cup grated cheese on top of the chicken layer, before the top layer of potatoes.
You can substitute an equal amount of chicken gravy for the soup.
This reheats very well in the microwave.
In fact, sometimes I assemble it and put it in the fridge for the next night.
Then I don't bother putting it in the oven at all, I just scoop out bowls full and zap them.","url":"https://recipe.bluelayer.org/recipe/10688/chicken-shepherds-pie"},{"id":"10676","title":"Almond Bark Rice Krispies Recipe","ingredients":"nuts, almonds
oil, corn, peanut, and olive
peanut butter, smooth style, without salt
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat almond bark.
Mix all ingredients together and drop by spoon on wax paper.
Put in refrigerator till hard.","url":"https://recipe.bluelayer.org/recipe/10676/almond-bark-rice-krispies-recipe"},{"id":"10669","title":"No-Knead Swedish Cardamom Braid","ingredients":"beverages, almond milk, unsweetened, shelf stable
seeds, flaxseed
rice, white, long-grain, regular, unenriched, cooked without salt
oil, canola
leavening agents, yeast, baker's, active dry
salt, table
spices, cardamom
wheat flour, white, all-purpose, unenriched
sugars, granulated","directions":"Stir together almond milk, flaxseed meal, agave nectar, oil, yeast, salt, and cardamom in large nonreactive bowl with lid.
Add flour, and mix thoroughly with wooden spoon.
Cover with lid or plastic wrap, and let stand 2 1/2 hours at room temperature.
Transfer to refrigerator, and let rest overnight.
Coat baking sheet with cooking spray, or line with parchment paper.
Remove half of dough from refrigerator; reserve remaining dough for second loaf.
(Dough will keep in refrigerator up to 5 days.)
Divide dough into 3 equal pieces, and gently roll each piece into 18-inch-long rope on floured work surface.
Place dough ropes side by side spaced 2 inches apart on prepared baking sheet.
Pinch ends together on one side, and tuck under.
Loosely braid dough ropes, then pinch tail ends together.
Cover braided loaf loosely with kitchen towel or plastic wrap, and let rest 30 minutes.
Meanwhile, preheat oven to 375F.
Brush top of braided loaf with almond milk, and sprinkle generously with sugar.
Bake 30 to 45 minutes, or until golden brown.","url":"https://recipe.bluelayer.org/recipe/10669/no-knead-swedish-cardamom-braid"},{"id":"10668","title":"Summer Strawberry Shortcake","ingredients":"strawberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
salt, table
butter, without salt
cream, fluid, heavy whipping
cream, fluid, heavy whipping","directions":"Preheat oven to 400 degrees F.
Cut strawberries in half and combine with 1/4 cup sugar.
Set aside.
In a large bowl combine flour, baking powder, 3 tablespoons sugar, and salt.
Add the cold butter pieces and use a pastry blender, fork, or your fingertips to combine until the mixture resembles a coarse meal.
Add the cream a little at a time combining with a fork.
Place dough on a floured work surface and knead gently just until the dough is not sticky.
Roll the dough out 1/2 thick and cut with a 3 inch cutter.
Bake for 10 to 15 minutes until lightly golden.
Cool slightly.
Split biscuits and top with strawberries and whipped cream.","url":"https://recipe.bluelayer.org/recipe/10668/summer-strawberry-shortcake"},{"id":"10661","title":"Chocolate Brittle","ingredients":"butter, without salt
sugars, granulated
nuts, almonds
nuts, walnuts, english
spartan, real semi-sweet chocolate baking chips,
nuts, walnuts, english","directions":"In a saucepan cook butter and sugar, boiling 5 minutes.
Stir in almonds and cook 10 to 20 minutes or until nuts begin to pop & turn brown.
Pour into a shallow pan & let cool.
Melt chocolate and pour over mixture in pan.
Sprinkle with finely chopped walnuts.
After mixture hardens, turn over and sprinkle bottom side with walnuts.
Break candy into pieces.","url":"https://recipe.bluelayer.org/recipe/10661/chocolate-brittle"},{"id":"10658","title":"Crock Pot Candy","ingredients":"oil, corn, peanut, and olive
oil, corn, peanut, and olive
spartan, real semi-sweet chocolate baking chips,
spartan, real semi-sweet chocolate baking chips,
nuts, almonds","directions":"I whirl my peanuts in the food processor just to grind them a bit but if you prefer just go ahead and use them as is.
Pour peanuts into a large crock-pot; add chips and vanilla or almond bark.
Cover and turn setting on low.
Now get busy with something else for an hour or so.
When you come back, stir mixture with a large spoon making sure all the peanuts are well coated.
Using whatever size spoon is appropriate for you, (I use a small cooking scoop and it just fills the mini muffin cake liners) spoon out on a cookie sheet and let harden.
Keep crock-pot on, no big rush, this is a generous recipe and you will have plenty.
When sufficiently hard place in festive containers.
Don't expect it to last very long because each piece is filled with a wonderful taste of chocolate and is chock full of peanuts.","url":"https://recipe.bluelayer.org/recipe/10658/crock-pot-candy"},{"id":"10655","title":"Fruity Rice Krispie Treats / Squares - Kids No Bake","ingredients":"spartan, real semi-sweet chocolate baking chips,
margarine, regular, 80% fat, composite, stick, without salt
syrup, maple, canadian
rice, white, long-grain, regular, unenriched, cooked without salt
oats
apricots, dried, sulfured, uncooked
nuts, walnuts, english","directions":"Place the chocolate, margarine & goldeb syrup in a large microwavable bowl & cook for approx 2 mins or until melted.
Quickly mix together.
Add the dry ingredients & mix well.
Line a large rectangular or square baking dish / tin (approx 11\" x 25\") with aluminium foil.
Spoon the mixture into the dish & smooth the top, slightly pressing down at the same time.
Place in the fridge to set, then slice into squares, slices or use cookie cutters to create other shapes.
Alternatively, you can spoon the mix into paper cases & chill in the fridge.
Store in the fridge for upto a week.","url":"https://recipe.bluelayer.org/recipe/10655/fruity-rice-krispie-treats-squares-kids-no-bake"},{"id":"10645","title":"Pumpkin Spice Ganache","ingredients":"spartan, real semi-sweet chocolate baking chips,
pumpkin, raw
cream, fluid, heavy whipping","directions":"Chop the chocolate.
Put chocolate and pumpkin pie spice into a bowl.
Bring cream to a boil in a saucepan and pour over the chocolate/spice mix.
Stir until you have a homogeneous mixture.
Pour onto your espresso drink or hot chocolate or drizzle on ice cream or smores.","url":"https://recipe.bluelayer.org/recipe/10645/pumpkin-spice-ganache"},{"id":"10638","title":"Fresh Corn Tortillas","ingredients":"corn, sweet, white, raw
water, bottled, generic","directions":"Preheat a cast-iron griddle over medium-high or an electric griddle set to 422F.
Put the masa in the bowl of a standing mixer fitted with the hook attachment.
Beat at low speed while gradually adding 1 cup of the water.
Add as much of the remaining water 1 tablespoon at a time as needed to make a soft and smooth dough.
The dough is the right consistency when a small piece of it can be rolled into a ball between your palms without the dough cracking.
Beat for 1 minute more, then use the dough immediately.
Roll 3 level tablespoons (1 1/2 ounces) of the dough between your palms to make a 2-inch ball.
Line the bottom plate of tortilla press with a circle of plastic (cut from a plastic grocery store bag).
Center the dough over the plastic, top with a second circle of plastic, and press the dough out ot a smooth circle, wiggling the handle of the press gently to flatten the dough evenly.
Lift the top of the press, rotate the dough circle so the front of the circle is now at the back, and press again.
(Most tortilla presses will make tortillas that are slightly thicker on one side than the other.
Rotating the tortilla after the first press will make an evenly thick tortilla that will cook evenly.)
As soon as the tortilla is pressed, place it on the griddle.
Cook until the underside start to turn light golden brown in spots, about 2 minutes.
Turn and cook unitl the tortilla puffs up.
Repeat with the remaining masa, transferring the hot tortillas to a napkin-lined basket if serving them immediately or stacking them on a plate if using them for another recipe.
Once you get the hang of it, youll be able to press more tortilla while those on the griddle continue cooking.","url":"https://recipe.bluelayer.org/recipe/10638/fresh-corn-tortillas"},{"id":"10626","title":"Fiesta Chicken Casserole","ingredients":"spices, pumpkin pie spice
sauce, salsa, ready-to-serve
soup, cream of chicken, canned, condensed
cream, sour, cultured
cheese, cheddar
corn, sweet, white, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
beans, snap, green, raw","directions":"Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl.
Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.
Unfold the pie crusts on a lightly floured surface.
Lay the crusts side-by-side so that they overlap by about 3 inches in the center.
Press the seam to seal.
Roll the pie crust into a 14 x 10-inch rectangle.
Place the pie crust over the chicken mixture.
Trim the excess crust from the edge.
Cut several slits in the crust.
Bake at 400F.
for 40 minutes or until the crust is golden brown.","url":"https://recipe.bluelayer.org/recipe/10626/fiesta-chicken-casserole"},{"id":"10622","title":"Microwave Glazed Walnuts","ingredients":"nuts, walnuts, english
sugars, granulated
water, bottled, generic","directions":"Lightly grease a baking sheet.
In a 1 quart glass measure, combine walnut halves, sugar, and water.
Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized.
Stir several times during cooking.
Pour out onto prepared baking sheet, and separate into pieces.
Let cool completely.
store in an airtight container.","url":"https://recipe.bluelayer.org/recipe/10622/microwave-glazed-walnuts"},{"id":"10618","title":"Low Fat Spicy Crab Dip","ingredients":"cheese, parmesan, hard
sauce, worcestershire
salad dressing, mayonnaise, regular
lemon juice, raw
sauce, salsa, ready-to-serve
crustaceans, crab, alaska king, imitation, made from surimi","directions":"Mix the first four ingredients and spread into a round pan (I use a pie plate).
Spread salsa over top.
Top with crabmeat.
Refrigerate overnight.","url":"https://recipe.bluelayer.org/recipe/10618/low-fat-spicy-crab-dip"},{"id":"10587","title":"White Chocolate Cherry Toffee Popcorn","ingredients":"oil, olive, salad or cooking
snacks, popcorn, air-popped (unsalted)
cherries, sweet, raw
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
butter, without salt
sugars, brown
syrups, corn, light
vanilla extract
salt, table","directions":"Place oil in a large pan with tight fitting lid (I use a Whirley Pop popcorn popper) over medium-high heat.
Add popcorn kernels, stir to coat all the kernels with oil, cover, and shake pan in a back and forth motion until all kernels are popped (about 23 minutes).
Pour popcorn in a large bowl and set aside.
For the toffee sauce: Melt butter over low heat in a small saucepan.
Add brown sugar, corn syrup, vanilla extract, and salt.
Stir well and cook until all sugar has melted and mixture has thickened slightly.
Pour toffee sauce over popcorn and mix well until all pieces are coated.
Spread out toffee coated popcorn on baking sheet and sprinkle with the minced candied cherries and pretzel pieces.
Drizzle with the melted white chocolate and allow popcorn to dry.
Serve immediately or store in tightly covered container and eat within a day or two.","url":"https://recipe.bluelayer.org/recipe/10587/white-chocolate-cherry-toffee-popcorn"},{"id":"10577","title":"ABC Snack Mix","ingredients":"cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
snacks, popcorn, air-popped (unsalted)
apricots, dried, sulfured, uncooked
nuts, pecans
honey
margarine, regular, 80% fat, composite, stick, without salt","directions":"Preheat oven to 325 degrees F. Line 15x10x3/4-inch baking pan with parchment paper.
Set aside.
Combine cereal, popcorn, apricots and pecans in large bowl.
Mix honey and margarine.
Drizzle over cereal mixture; toss to coat.
Spread into prepared pan.
Bake 10 min.
or until crisp, stirring after 5 min.
Cool completely.
Break into bite-size pieces.","url":"https://recipe.bluelayer.org/recipe/10577/abc-snack-mix"},{"id":"10571","title":"Oatmeal Lace Cookies","ingredients":"butter, salted
oats
sugars, granulated
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
cream, fluid, heavy whipping
syrups, corn, light
salt, table","directions":"Melt the butter in a saucepan, set aside.
In a food processor, pulse the raw oats into tiny pieces.
Combine all ingredients: the butter, sugar, oats, flour, baking powder, heavy cream, corn syrup and salt into a bowl, mixing until all ingredients are incorporated.
Using a measuring teaspoon, scoop a spoonful onto a baking sheet.
Be sure to space several inches apart, about 3 inches to prevent cookies from merging together.
Bake for 6-8 minutes, or until the cookies have spread and beginning to brown around the edges.
Let them cool on the baking sheet.
Remove with a metal spatula and serve!
You can add a center filling, like raspberry jam or chocolate (white, dark or milk) and make a sandwich.
These little sweets are quick and easy to make and oh so good!","url":"https://recipe.bluelayer.org/recipe/10571/oatmeal-lace-cookies"},{"id":"10570","title":"Four Hour Baguettes","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
salt, table","directions":"Pour the water into the bowl of a stand mixer.
Add the yeast, flour, and salt and stir with a rubber spatula just until all the water is absorbed and a dry, clumpy dough forms.
Cover the bowl with plastic wrap and let stand for 20 minutes, to allow the flour to absorb the water.
Use the dough hook of a stand mixer and mix the dough on low speed (2 on a KitchenAid mixer) for 8 to 10 minutes.
It will still be a little lumpy, although it will gather into a ball around the hook.
Pull it off the dough hook and knead it by hand for a few strokes on an unfloured surface until it is very smooth and springy.
(Alternatively, scrape the dough onto a lightly floured surface and knead with smooth, steady strokes until silky smooth and springy, 10 to 12 minutes.
Avoid kneading extra flour into the dough.)
Transfer the dough to a lightly oiled, clear, 2-quart straight-sided container with a lid.
With masking tape, mark the spot on the container where the dough will be once it has increased 1 1/2 times in volume.
Cover and leave it to rise at room temperature (70 to 75 degrees) for 45 minutes.
It will increase by about 25 percent.
Lightly dust a work surface with flour and, using a bench scraper or spatula, empty the risen dough out of the container.
Pat it gently into a rectangle, about 6 x 8 inches, and fold it into thirds like a business letter.
With the short side facing you, lift the top edge and fold it into the center of the rectangle; lift the near edge and fold it into the center so that it overlaps the top edge by about 1-inch.
Quickly slide both hands under the dough and flip it over so the folds are underneath.
Slip it back into the container, pushing it down to fit.
Cover the dough and let it rise in a warm and draft-free spot until it expands, reaching halfway to the masking tape mark.
45 minutes to 1 hour.
About 1 hour before baking, place a baking stone on the middle rack of the oven and a cast-iron skillet on the lower rack.
Preheat the oven to 450 degrees.
(If you are baking the breads on a baking sheet, its only necessary to preheat the oven about 20 minutes before baking.)
Lightly dust your work surface with flour.
Uncover the dough and turn it out onto the work surface.
With a bench scraper or chefs knife, cut the dough into 3 equal pieces.
Gently pat each piece into a rough rectangle and fold it in half.
Sprinkle the pieces of dough with flour and lightly drape them with plastic wrap.
Let them relax on the counter for 10 minutes.
Cover a bakers peel or rimless baking sheet with parchment paper and lightly dust with flour.
Set aside.
On a lightly floured work surface, pat the dough into a rough rectangle measuring about 3 x 5 inches.
With the longer side facing you, fold the top of the dough down about one-third of the way toward the center.
With the heel of your hand, press along the seam using firm but gentle pressure.
Fold the bottom of the dough about one-third of the way toward the center and seal the seam firmly.
Fold this skinny rectangle in half, bringing the top edge down to meet the bottom edge.
Working from right to left, cup your hand over the log of dough arid press the heel of your hand down firmly to seal the seam.
Dust the work surface with additional flour to prevent the dough from sticking.
To stretch the log, place your hands together, palms down, over the middle of the log.
Using light, even pressure, roll the log back and forth as you spread your hands apart.
Repeat 3 or 4 times until the log is the desired length, about 14 inches long.
Leave the ends rounded.
Place the baguettes on the parchment, seam sides down, about 2 inches apart.
Lift the parchment between the loaves, making pleats and drawing the loaves together.
Tightly roll two kitchen towels and slip them under the parchment paper on the sides of the two outer loaves to support and cradle the baguettes.
Lightly dust the tops of the baguettes with flour and gently drape them with plastic wrap.
Let the loaves stand at room temperature for 30 to 40 minutes.
They will increase about 1 1/2 times in size.
Uncover the loaves, take away the towels, and stretch the parchment paper out so it is flat and the loaves are separated.
Score each baguette with a single-edge razor blade or a serrated knife.
Starting from the tip, angle the blade 45 degrees to make 3 slashes about 3 inches long and 1/2-inch deep.
Slide the loaves, still on the parchment, onto the hot baking stone or rimless baking sheet.
Place 1/2 cup of ice in the hot cast-iron skillet and slide back onto the lower rack to produce steam.
Bake the baguettes until caramel colored, 15 to 20 minutes.
Slide the peel or baking sheet under the parchment paper to remove the loaves from the oven.
Slide the loaves, still on the parchment, onto a wire rack to cool.
Eat them warm or at room temperature.
Freeze leftover baguettes in resealable plastic bags for up to 1 month.","url":"https://recipe.bluelayer.org/recipe/10570/four-hour-baguettes"},{"id":"10565","title":"Peanut Brittle","ingredients":"sugars, granulated
syrups, corn, light
water, bottled, generic
water, bottled, generic
oil, corn, peanut, and olive
butter, without salt
vanilla extract
leavening agents, baking soda","directions":"Mix baking soda, teaspoon water and vanilla.
Set a side.
Mix sugar, 1/2 cup water and corn syrup in a heavy pot.
Stirring constantly.
Cook over medium heat unitl it reaches 240* on candy thermometer.
Add butter and nuts.
Cook until mixture reaches 290* on candy thermometer.
Immediatly turn off heat.
Quickly stir in baking soda mixture until light and fluffy.
Pour onto greased half sheet pan, spray with cooking spray.
Roll with a marble rolling pin until about 1/4 inch thick.
Cool completely: at least 1 hour.
Break into small pieces and store in an air tight container.
Makes about 3 lbs.","url":"https://recipe.bluelayer.org/recipe/10565/peanut-brittle"},{"id":"10553","title":"Pitas","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix together.
Knead 10 minute.
put in oiled bowl and cover with damp towel 90 minute.
Punch down and break into 8 pieces.
Cover and let sit 10 minute.
flatten
bake at 400 for 3 minute.
for more crispy bake extra 3 minute.","url":"https://recipe.bluelayer.org/recipe/10553/pitas"},{"id":"10540","title":"Chicken Diable","ingredients":"butter, without salt
honey
mustard, prepared, yellow
salt, table
spices, curry powder
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw","directions":"Melt butter (or margarine), honey, mustard, salt, and curry powder in a large shallow pan.
Wash, dry, then skin chicken pieces.
Roll chicken pieces in butter mixture to coat both sides, then arrange, meaty side up in a single layer in same pan.
Bake in 375 degree oven for 1 hour or until chicken is tender and richly glazed.","url":"https://recipe.bluelayer.org/recipe/10540/chicken-diable"},{"id":"10532","title":"Cornmeal Crackers with Pumpkin Seeds","ingredients":"cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
sugars, granulated
spices, pepper, red or cayenne
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large skillet, stir the cornmeal over moderate heat, shaking the pan occasionally, until lightly toasted, about 2 minutes.
Transfer to a plate to cool.
In a medium bowl, combine the cornmeal with the flour, 1/2 cup of the pumpkin seeds, the salt, sugar and crushed red pepper.
Using your fingers, work the butter into the cornmeal mixture until incorporated.
Mix in the milk, pressing the dough with your hands to form a ball; add a little more milk if necessary.
Cover the dough and refrigerate until chilled and firm, about 1 hour.
Preheat the oven to 350.
Butter 2 baking sheets.
Pinch off 1-inch pieces of dough and roll into balls.
Arrange the balls on the baking sheet and press into 2-inch rounds with a flat-bottomed glass.
Press the remaining 1/4 cup of pumpkin seeds into the rounds.
Bake the crackers for about 10 minutes, or until browned around the edges.
Let cool for 5 minutes, then transfer to a large plate.
Serve warm or at room temperature.","url":"https://recipe.bluelayer.org/recipe/10532/cornmeal-crackers-with-pumpkin-seeds"},{"id":"10530","title":"Easy Cheese Sauce","ingredients":"cheese, pasteurized process, american, without added vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, red or cayenne","directions":"Put milk, onion salt and pepper sauce into a medium saucepan.
Tear cheese into small pieces and add to pan.
Heat over medium-low to medium heat until cheese is melted and mixture is smooth.","url":"https://recipe.bluelayer.org/recipe/10530/easy-cheese-sauce"},{"id":"10524","title":"Fondant for Gentle Chocolate Creams","ingredients":"Rose Chocolate Creams Pistachio Chocolate Creams Question Chocolate Creams Chocolate Peanut Brittle Chocolate Pop Corn Balls Chocolate Molasses Kisses
[Example]
NO OTHER Foods Solution Is made up of A Together with Historical past.
[Instance]
90
WALTER BAKER & CO. LTD.
Demonstrated 1780.
52 Most AWARDS.
Home Created Sweet Recipes, as a result of Overlook Parloa
***
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91
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100","url":"https://recipe.bluelayer.org/recipe/10524/fondant-for-gentle-chocolate-creams"},{"id":"10507","title":"Cracked Cocoa","ingredients":"For 3 Gallons Breakfast Cocoa Vanilla Chocolate with Whipped Product Chocolate Product Pie
86","directions":"","url":"https://recipe.bluelayer.org/recipe/10507/cracked-cocoa"},{"id":"10502","title":"\" Product Pies","ingredients":"\" Mousse","directions":"","url":"https://recipe.bluelayer.org/recipe/10502/product-pies"},{"id":"10493","title":"DOT CHOCOLATE","ingredients":"In just 1−2 lb. cakes; 12 lb. bins
81
A significant quality chocolate especially composed for home−generated candies, and for sportsmen's employ the service of. If you do not locate it at your grocer's create to us and we
will put you inside the route of becoming it.
In just \"The Path of the Woods−−A Guideline for Sportsmen\" Edward Breck, the writer, states:
\"Chocolate is at the moment recognised as a amazingly high−system foods upon account of its nutritive traits. * * * * * A 50 percent cake will hold a gentleman's strength up for a working day with no any other food items. I by no means hit off versus camp by means of myself without having a piece of chocolate in just my pocket. Do not, nevertheless, incorporate a thing to do with the mawkishly lovable chocolates of the sweet merchants or the imported milk chocolate, which are not acceptable for the explanation. We comprise one thing far better listed here within The united states within Walter Baker & Co.'s \"Dot\" brand name, which is a bit sweetened.\"","directions":"","url":"https://recipe.bluelayer.org/recipe/10493/dot-chocolate"},{"id":"10482","title":"CHOCOLATE PEANUT BRITTLE","ingredients":"[Case in point: CHOCOLATE PEANUT BRITTLE.]
1−1/2 cups of sugar,
2/3 a cup of water,
1/2 a cup of glucose (normal corn syrup),
2 issue tablespoonfuls of butter,
1/2 a pound of uncooked shelled peanuts,
1 teaspoonful of vanilla extract,
1 stage teaspoonful of soda,
1 tablespoonful of chilly water,
1/2 a pound or added of Baker's \"Dot\" Chocolate.","directions":"Put the sugar, water and glucose in excess of the fire; stir right up until the sugar is dissolved; clean down the aspects of the saucepan with a material or the palms dipped within just chilly water, include and allow boil 3 or 4 minutes, then locate and allow cook to 275° F. (the moment a minor is cooled and chewed it clings nevertheless does not adhere to the enamel) incorporate the butter and peanuts and stir consistently right until the peanuts are effectively browned (or are of the colour of properly roasted peanuts). Dissolve the soda inside of the chilly water, include the vanilla and the soda and stir vigorously. Whilst the sweet is during foaming, transform it on to a heat and well−oiled marble or platter. As quickly as it incorporates cooled a minor upon the edges, choose maintain of it at the benefit and pull out as slim as likely. Loosen it in opposition to
the receptacle at the heart as a result of jogging a spatula beneath it, then transform the full sheet upside down, and once more pull as slim as prospective. Crack into reduced components and every time chilly coat with \"Dot\" Chocolate created as within just prior recipes. 50 % of a roasted peanut may possibly be established on every piece as lined. Be aware that the peanuts utilised within the brittle are uncooked. The little Spanish peanuts are the most straightforward for this reason. Following the peanuts are shelled, address them with boiling water, make it possible for boil up as soon as, then skim out and drive off the pores and skin, While they are well prepared to hire.","url":"https://recipe.bluelayer.org/recipe/10482/chocolate-peanut-brittle"},{"id":"10475","title":"WALNUT CREAM−CHOCOLATES","ingredients":"[Example: WALNUT Product CHOCOLATES.]
2−1/2 cups of granulated sugar,
1/2 a cup of condensed milk,
1/2 a cup of water,
3 or 4 tablespoonfuls of thick caramel syrup, A minimal water,
1 teaspoonful of vanilla,
1/2 a pound of Baker's \"Dot\" Chocolate.
71","directions":"Put the sugar, condensed milk and water higher than the fire to boil, stir carefully yet generally, and permit cook to the gentle ball issue, or to 238°F. Ladle upon a wet marble and enable stand undisturbed till chilly; change to a product, then obtain
into a small mass; include with a bowl and make it possible for stand for 30 minutes; then knead the product; put it into a double boiler; insert the caramel syrup and the vanilla; stir generally even though the combination results in being very hot and slim; incorporate a tablespoonful or 2 of water, if critical, and lose the product combination
into impressions produced inside cornstarch. Employ 2 teaspoons to eliminate the product. At the time the sweet is chilly, choose it versus the starch. With a very little brush remove the starch that sticks to the sweet designs. Coat every piece with \"Dot\" Chocolate. As just about every piece is lined and shed on to the oil fabric, fastened 50 % an English walnut meat on the best.
TO Mildew Sweet Inside of STARCH IMPRESSIONS
Countless candies, particularly this sort of as are of some wide variety of fondant, are slender Although incredibly hot and solidify upon the outside the house anytime chilly, consequently that they may perhaps be \"dipped\" or included with chocolate. To condition sweet of this type, fill a lower pan with cornstarch, manufacturing it gentle on the greatest. Contain well prepared molds built of plaster paris, glued to a skinny strip of wooden, push People into the cornstarch; raise against the starch and repeat the impressions as quite a few occasions as the location will allow. If molds are not offered a thimble, spherical piece of picket, or the stopper of an oil or vinegar cruet will solution the motive, despite the fact that the impressions ought to be generated one at a year.","url":"https://recipe.bluelayer.org/recipe/10475/walnut-cream-chocolates"},{"id":"10472","title":"2 or added squares of Baker's Chocolate,","ingredients":"1 teaspoon of vanilla,
Regarding 1/4 a cup of fine−chopped almonds, browned in just the oven.","directions":"Create fondant of the syrup, granulated sugar and chilly water, right after the instructions supplied for fondant generated of granulated sugar (product of tartar or other acid is not demanded inside of maple fondant). Effort and hard work some of the fondant, including confectioner's sugar as essential, into cone designs; allow Those people stand an hour or lengthier to harden on the exterior. Put a small of the fondant within a dish earlier mentioned sizzling water; increase Baker's Chocolate and vanilla as most well-liked and battle right up until the chocolate is frivolously combined for the duration of the fondant, then dip the cones inside of the chocolate and mounted them upon a piece of oil material or waxed paper. At the time all are dipped, raise the very first one dipped against the paper and dip the foundation once more within just the chocolate, and then within the chopped−and−browned almonds. Proceed right up until all incorporate been dipped.","url":"https://recipe.bluelayer.org/recipe/10472/2-or-added-squares-of-bakers-chocolate"},{"id":"10470","title":"3 or 4 ounces of Baker's Chocolate,","ingredients":"1 teaspoonful of vanilla.","directions":"Remove the stem and challenging spot more than the blossom close of the figs, and allow steam, with the water or wine, within just a double boiler until finally softened, then incorporate
the mad and chop extremely wonderful. Increase powdered sugar as is necessary to form the mix into balls. Soften the chocolate, making use of sufficient to safe the coloration of brown favored in just the coating and include to the fondant with the vanilla. Coat the fig−and−nut balls and shed them with the fork on to a piece of oil material or waxed paper in just the exact vogue as the cherry bon−bons. This sort of might be dipped within just \"Dot\" Chocolate in its place of fondant.","url":"https://recipe.bluelayer.org/recipe/10470/3-or-4-ounces-of-bakers-chocolate"},{"id":"10468","title":"CHOCOLATE PEPPERMINTS","ingredients":"[Example: CHOCOLATE PEPPERMINTS.]","directions":"Soften a minor fondant and style it to style with essence of peppermint; go away the mix white or tint extremely delicately with green or purple color−paste.
With a teaspoon eliminate the mix on to waxed paper to deliver rounds of the exact size−−more than one inch and a quarter inside of diameter−−make it possible for this kind of stand inside of a neat level regarding one hour. Place pertaining to a cup of fondant inside of a double boiler, include 2 ounces of chocolate and a teaspoonful of boiling water, then stir (in excess of warm water) till the fondant and chocolate are melted and flippantly put together collectively; then lose the peppermints, one via one, into the chocolate mix, and remove them with the fork to a piece of oil fabric; allow stand until eventually the chocolate is fastened, Though they are prepared to seek the services of.","url":"https://recipe.bluelayer.org/recipe/10468/chocolate-peppermints"},{"id":"10461","title":"1−1/4 squares of Baker's Premium Chocolate,","ingredients":"1 teaspoonful of vanilla extract.","directions":"WHITE LAYER
2/3 a cup of granulated sugar,
1/4 (scant) a cup of water,
1 cup, considerably less one tablespoonful, of glucose (purely natural corn syrup), 1/3 a pound of dessicated cocoanut.
Put the sugar, glucose, butter, product of tartar and the fourth a cup of milk
earlier mentioned the fire, stir till the mix boils, then incredibly bit by bit stir in just the unwind of the milk. Allow cook, stirring once in a while, to 248° F., or till, anytime confirmed inside water or upon a chilly marble, a fairly company ball could be shaped. Increase the chocolate and vanilla, merge very carefully and transform into 2 well−buttered shallow pans. For the white layer, put the sugar, water and glucose higher than the fire, stir right up until boiling, then include the cocoanut and stir from time to time right until a
tender ball could be fashioned every time a small of the mix is missing on a chilly marble. Put this combination above the fire, to dissolve the sugar, still do not enable it start to boil until finally the chocolate levels are grew to become into the pans. At the time the white blend is well prepared, convert more than enough of it on to one of the chocolate levels to create a layer pertaining to one−3rd an inch thick. Incorporate the other chocolate layer cooled, via track record in just chilly water; remove it in opposition to the pan and dispose
about the cocoanut layer. Enable stand right up until chilly and company, then minimize within cubes;
wrap each individual dice within waxed paper.
FONDANT
4 cups of granulated sugar,
1−1/2 cups of chilly water,
1/4 a teaspoonful of product of tartar, or 3 drops of acetic acid.
Fold the sugar and water within just a saucepan, fixed upon the back again portion of the number, till the sugar is melted, then attract the saucepan to a warmer component of the number, and stir right until the boiling actuality is accomplished; incorporate the product of tartar or acid and, with the hand or a material soaked consistently within chilly water, clean down the facets of the saucepan, to remove any grains of sugar that comprise been thrown there. Protect the saucepan and allow boil speedily 3 or 4 minutes. Remove the address, fixed inside of the thermometer−−if one is to be used−−and permit cook Quite promptly to 240° F., or the smooth ball level. Soaked the hand in just chilly water and with it dampen a marble slab or a major platter, then with no jarring the syrup convert it on to the marble or platter. Do not scrape out the saucepan or let the very last of the syrup to drip in opposition to it, as sugary quantities will damage the fondant by means of generating it grainy. Every time the syrup is chilly, with a steel scraper or a wood spatula, convert the edges of the mass against the middle, and carry on turning the edges within just till the mass commences to thicken
and increase white, then get the job done it up into a ball, scraping all the sugar versus the marble on to the mass; knead a little, then include greatly with a weighty piece of cotton fabric wrung out of chilly water. Permit the sugar stand for an hour or for a longer period to ripen, then remove the wet material and slice the mass into elements; push such seriously into a kitchen area bowl, protect with a material wrung out of water (this fabric really should not contact the fondant) and then with hefty paper. The fondant may perhaps be made use of the up coming working day, still is within just much better circumstance following
a lot of times, and may perhaps be stored practically indefinitely, if the material masking it be wrung out of chilly water and changed the moment inside 5 or 6 times. Fondant may perhaps be utilized, white or delicately coloured with vegetable color−pastes or with chocolate, as frosting for lower cakes, or éclairs or for generating sweet \"facilities,\" to be protected with chocolate or with some of the very same fondant tinted and flavored accurately.","url":"https://recipe.bluelayer.org/recipe/10461/1-1-4-squares-of-bakers-premium-chocolate"},{"id":"10455","title":"CHOCOLATE NOUGATINES","ingredients":"[Example: CHOCOLATE NOUGATINES.]
1 cup of granulated sugar,
1/2 a cup of glucose,
1/2 a cup of honey (strained), Piece of paraffine dimension of a pea,
1/4 a cup of water,
1/4 a teaspoonful of salt,
The whites of 2 eggs, crushed dry,
1 cup of almond or English walnut meats, chopped fantastic,
1 teaspoonful of vanilla,
More than 1/2 a pound of Baker's \"Dot\" Chocolate.","directions":"Put the sugar, glucose, honey, paraffine and water around the fire, stir once in a while and enable boil to the complicated ball level, more than 248° F. Increase the salt to the eggs in advance of overcoming them, and slowly pour upon aspect of the syrup, conquering continually in the meantime with the egg beater; return the relax of the syrup to the fire and allow boil till it is brittle every time demonstrated inside chilly water or to
290° F. Then change this slowly on to the eggs, overcoming usually in the meantime. Return the complete to the saucepan, fixed in excess of the fire upon an
asbestos mat and overcome usually until finally it results in being crisp anytime proven inside of chilly water. Pour into a buttered pan a tiny much larger than an standard bread pan and preset apart to come to be chilly. Even though chilly lower into sections regarding an inch and a quarter extended and three−eighths of an inch extensive and thick. Coat such with \"Dot\" Chocolate.","url":"https://recipe.bluelayer.org/recipe/10455/chocolate-nougatines"},{"id":"10440","title":"WELLESLEY MARSHMALLOW FUDGE","ingredients":"[Case in point: WELLESLEY MARSHMALLOW FUDGE.]","directions":"Warmth 2 cups of granulated sugar and one cup of abundant milk (product is improved). Incorporate 2 squares of Baker's Chocolate, and boil right until it hardens in just chilly water. Only just before it is finished incorporate a reduced piece of butter, then commence to stir in just marshmallows, crushing and overcoming them with a spoon. Move forward to stir inside of marshmallows, immediately after the fudge includes been taken towards the fire, till 50 percent a pound contains been stirred into the fudge. Great in just sheets three−quarters of an inch thick, and lower inside cubes.","url":"https://recipe.bluelayer.org/recipe/10440/wellesley-marshmallow-fudge"},{"id":"10427","title":"CHOCOLATE DIPPED PEPPERMINTS","ingredients":"(Raw Fondant)
[Instance: CHOCOLATE DIPPED PEPPERMINTS.]
51
Plan green, white, purple and chocolate coloured mints as a result of the to start with recipe.
At the time they incorporate dried off a minor work a spatula down below just about every and transform to dry the other aspect. Coat with Baker's \"Dot\" Chocolate.
GINGER, CHERRY, APRICOT and NUT CHOCOLATES [Case in point: GINGER, CHERRY, APRICOT AND NUT
CHOCOLATES.]
White of 1 egg,
2 tablespoonfuls of chilly water, Sifted confectioner's sugar, Almond or rose extract, Managed ginger,
Candied cherries, Candied apricots, Halves of almond, Halves of pecan insane,
1/2 a pound of Baker's \"Dot\" Chocolate.","directions":"Employ the 1st 4 elements inside of generating raw fondant. (Caramel syrup is a suitable addition to this fondant, particularly if crazy are to be made use of. Hire a few tablespoonfuls of syrup and one tablespoonful of water with one egg white rather of the 2 tablespoonfuls of water indicated within the recipe). Effort and hard work the fondant for some season, then crack off minimal bits and wrap near very little elements of the fruit, then roll inside the hollow of the hand into balls or oblongs. For other candies, roll a piece of the fondant into a ball, flatten it
with the hands and hire to go over a full pecan or English walnut meat. Preset every single condition upon a plate as it is completed. They will harden amazingly out of the blue. Dip these kinds of, one as a result of one, inside of Baker's \"Dot\" Chocolate and preset upon an oil fabric.","url":"https://recipe.bluelayer.org/recipe/10427/chocolate-dipped-peppermints"},{"id":"10426","title":"CHOCOLATE CARAMEL WALNUTS","ingredients":"(Raw Fondant)
[Instance: CHOCOLATE CARAMEL WALNUTS.] White of 1 egg,
3 tablespoonfuls of maple or caramel syrup,
1 tablespoonful of water, Sifted confectioner's sugar,
1 teaspoonful of vanilla extract,
50
2 or much more squares of Baker's Chocolate, English walnuts.
Fight the white of egg marginally, incorporate the syrup, water, sugar as essential, the chocolate, melted earlier mentioned very hot water, and the vanilla, in addition much more water if important. Perform with a silver plated knife and knead right up until correctly merged, then crack off very little sections of uniform dimension and roll them into balls, inside the hollow of the hand, flatten the balls a tiny, preset the 50 % of an English walnut on each individual, urgent the nut into the sweet and therefore flattening it even now a lot more. The caramel presents the chocolate a especially pleasant style.
HOW TO COAT CANDIES, &c., WITH BAKER'S \"DOT\" CHOCOLATE Fifty percent a pound of \"Dot\" Chocolate will coat Very a range of sweet or other
\"facilities,\" nonetheless as element of chocolate and an even temperature in the course of the","directions":"complete season one is at energy are imperative, it is effectively, While effortless, to soften a bigger sum of chocolate. At the time chilly, the unused chocolate could be slice versus the dish and established apart for employ the service of at a long term period. If the chocolate be at the ideal temperature Whilst the facilities are dipped within just it, it will provide a abundant, shiny coating no cost against destinations, and the candies will not contain a spreading foundation. Once a pair facilities incorporate been dipped fixed them within just a amazing Space to harden. The crucial utensils are a cord fork and a exceptionally low double boiler. The internal dish of the boiler should really be of these types of sizing that the melted chocolate will occur practically to the final of it. Split the chocolate within just tiny parts and encompass with hot water, stir from time to time When melting.
Although the melted chocolate includes cooled to more than 80° F. it is geared up to seek the services of. Reduce what ever is to be covered into the chocolate, with the fork drive it
right here the chocolate, carry out, attract throughout the benefit of the dish and shed on to a piece of desk oil material or on to waxed paper. Do not make it possible for a shed of water just take into the chocolate.","url":"https://recipe.bluelayer.org/recipe/10426/chocolate-caramel-walnuts"},{"id":"10371","title":"CHOCOLATE Product PIE","ingredients":"Line a pie plate with loaded pie crust, inserting upon an further gain of crust the identical as for custard pie. Fill with the chocolate filling generated when the soon after recipe. Bake within a sizzling oven right until crust is carried out; remove, and every time amazing, deal with with a meringue and brown fairly slowly but surely in just mild oven.","directions":"","url":"https://recipe.bluelayer.org/recipe/10371/chocolate-product-pie"},{"id":"10362","title":"CHOCOLATE Sweet","ingredients":"One cupful of molasses, 2 cupfuls of sugar, one cupful of milk, one−fifty percent pound of chocolate, a piece of butter 50 percent the dimension of an egg. Boil the milk and molasses collectively, scrape the chocolate wonderful, and mixture with simply sufficient of the boiling milk and molasses to moisten; rub it properly comfortable, then, with the sugar, stir into the boiling liquid; include the butter, and boil 20 minutes. Consider as molasses sweet, and if it hardens, pour into a buttered dish. Slash the exact as nut sweet.","directions":"","url":"https://recipe.bluelayer.org/recipe/10362/chocolate-sweet"},{"id":"10355","title":"BAKED CHOCOLATE CUSTARD","ingredients":"For 5 tiny custards employ one pint of milk, 2 eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one−fourth of a teaspoonful of salt, and a piece of adhere cinnamon around an inch very long.","directions":"Put the cinnamon and milk in just the double−boiler, desired destination upon the fire and cook for 10 minutes. Shave the chocolate, and put it in just a very little pan with 3 tablespoonfuls of sugar and one of boiling water. Mix this earlier mentioned a incredibly hot fire until eventually gentle and shiny, and then stir it into the sizzling milk, at the time which choose the liquid mix in opposition to the fire and interesting.
Overcome jointly with a spoon the eggs, salt and 2 tablespoonfuls of the sugar. Increase the cooled milk and anxiety. Ladle the combination into the cups, which position in just a deep pan. Ladle into the pan adequate tepid water to occur approximately to the supreme of the cups. Roast within just a mild oven until eventually corporation inside of the heart. It will consider relating to fifty percent an hour. Verify through operating a knife throughout the heart. If the custard is milky, it is not carried out. Provide Quite chilly.
21","url":"https://recipe.bluelayer.org/recipe/10355/baked-chocolate-custard"},{"id":"10349","title":"CHOCOLATE MOUSSE","ingredients":"Put a three−quart mildew inside of a wood pail, 1st lining the backside with high-quality ice and a slender layer of coarse salt. Pack the House involving the mildew and","directions":"the pail solidly with great ice and coarse salt, employing 2 quarts of salt and ice sufficient to fill the Room. Whip one quart of product, and drain it inside a sieve. Whip all over again all the product that drains all through. Put in just a tiny pan one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, 3 tablespoonfuls of sugar and one of boiling water, and stir previously mentioned a incredibly hot fire until finally soft and shiny. Insert a few tablespoonfuls of product. Sprinkle a cupful of powdered sugar around the whipped product. Ladle the chocolate inside a slender movement into the
product, and stir carefully till nicely combined. Wipe out the chilled mildew, and
transform the product into it. Go over, and then destination a very little ice flippantly upon supreme. Soaked a piece of carpet in just water, and deal with the final of the pail. Fastened absent for 3 or 4 several hours; then just take the mold in opposition to the ice, dip it inside of chilly water, wipe, and then switch the mousse out upon a flat dish.","url":"https://recipe.bluelayer.org/recipe/10349/chocolate-mousse"},{"id":"10348","title":"CHOCOLATE Product PIES","ingredients":"Combat to a product 50 % a cupful of butter and a cupful and a quarter of powdered sugar. Incorporate 2 well−crushed eggs, 2 tablespoonfuls of wine, 50 % a cupful of milk, and a cupful and a 50 % of sifted flour, with which consists of been blended a teaspoonful and a 50 percent of baking powder. Bake this within just 4 well−buttered, deep, tin plates for relating to 15 minutes inside a mild oven.","directions":"Place 50 percent a pint of milk in just the double−boiler, and upon the fire. Fight jointly the yolks of 2 eggs, a few tablespoonfuls of powdered sugar, and a issue tablespoonful of flour. Whisk this combination into the boiling milk, conquering nicely. Increase one−6th of a teaspoonful of salt, and cook for 15 minutes, stirring generally. Once cooked, style with 50 % a teaspoonful of vanilla extract. Place 2 of the cakes upon 2 hefty plates, spread the product about
them, and lay the other 2 cakes upon ultimate. Fight the whites of the 2 eggs to a rigid froth, and then overcome into them one cupful of powdered sugar and one teaspoonful of vanilla. Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it inside a tiny pan with 2 tablespoonfuls of sugar and one tablespoonful of boiling water. Whisk higher than a sizzling fire right up until comfortable and shiny. Currently insert 3 tablespoonfuls of product or milk, and stir into the crushed egg and sugar. Spread upon the pies and fixed absent for a couple of several hours.","url":"https://recipe.bluelayer.org/recipe/10348/chocolate-product-pies"},{"id":"10329","title":"CHOCOLATE MERINGUE PUDDING","ingredients":"For a lower pudding employ one pint of milk, 2 tablespoonfuls and a 50 % of cornstarch, one ounce of Walter Baker & Co.'s Chocolate, 2 eggs, 5 tablespoonfuls of powdered sugar, one−fourth of a teaspoonful of salt, and 50 percent a teaspoonful of vanilla extract.","directions":"Incorporate the cornstarch with one gill of the milk. Put the remainder of the milk upon to boil within just the double−boiler. Scrape the chocolate. As soon as the milk boils, insert the cornstarch, salt, and chocolate, and cook for 10 minutes. Combat the yolks of the eggs with a few tablespoonfuls of sugar. Ladle the very hot blend upon this, and battle properly. Switch into a pudding−dish that will keep regarding a quart, and bake for 20 minutes within a mild oven.
Fight the whites of the eggs to a rigid, dry froth, and bit by bit combat inside of the getting 2 tablespoonfuls of sugar and the vanilla. Spread this upon the pudding, and return to the oven. Cook for 15 minutes for a longer time, however with the oven−doorway open. Provide both chilly or incredibly hot.
Retain the services of one pint of stale bread weakened inside crumbs, one quart of milk, 2 eggs, 50 percent a teaspoonful of salt, 50 % a teaspoonful of floor cinnamon, a few tablespoonfuls of sugar and 2 ounces of Walter Baker & Co.'s Chocolate, grated. Put the bread, milk, cinnamon, and chocolate within a bowl, and soak
for 2 or a few several hours. Fight alongside one another the eggs, sugar, and salt. Mash the wet bread with a spoon, and insert the egg combination to the bread and milk. Ladle into a pudding−dish, and bake within just a gradual oven for above 40 minutes. Provide with an egg sauce or a vanilla product sauce.
EGG SAUCE.−−Battle the whites of 2 eggs to a rigid, dry froth; and battle into this, a very little at a year, one cupful of powdered sugar. After gentle and gentle, include one teaspoonful of vanilla and the yolks of 2 eggs. Fight the combination a small lengthier; then stir inside of one cupful of whipped product or a few tablespoonfuls of milk. Provide at the moment.
VANILLA Product SAUCE.−−Overcome to a product 3 tablespoonfuls of butter, and slowly overcome into this two−thirds of a cupful of powdered sugar. Whenever this is mild and creamy, include a teaspoonful of vanilla; then
slowly battle within just 2 cupfuls of whipped product. Destination the bowl within just a pan of boiling water, and stir regularly for a few minutes. Ladle the sauce into a incredibly hot bowl, and provide.
Put a pint of milk in just the double−boiler and upon the fire. Blend a few tablespoonfuls of cornstarch with a gill of milk and one−3rd of a teaspoonful of salt. Mix this into the milk each time it boils. Overcome the whites of 4 eggs to a rigid froth, and then bit by bit fight into them 50 % a cupful of powdered sugar and one teaspoonful of vanilla. Increase this to the cooking blend, and combat vigorously for one second. Rinse a mildew within chilly water, and pouring the pudding into it, established absent to amazing. At serving−season switch out upon a flat dish, and provide with chocolate sauce.
Put one pint of milk in just the double−boiler, and upon the fire. Shave 2 ounces of Walter Baker and Co.'s Chocolate, and put it within a low pan with 4 tablespoonfuls of sugar and 2 of boiling water. Mix in excess of the fire until finally delicate and shiny, and increase to the warm milk. Fight jointly for 8 minutes the yolks of 4 eggs, 3 tablespoonfuls of sugar, and a saltspoonful of salt, and then incorporate one gill of chilly milk.
Ladle the boiling milk upon this, stirring very well. Return to the double−boiler, and cook for 5 minutes, stirring all the year. Ladle into a chilly bowl and mounted the bowl within chilly water. Mix for a handful of minutes, and then often right until the sauce is chilly.
This sauce is wonderful for chilly or incredibly hot cornstarch pudding, bread pudding, chilly cupboard pudding, snow pudding, and many others. It will furthermore solution for a dessert. Fill custard eyeglasses with it, and provide the similar as comfortable custard; or consist of the eyeglasses two−thirds comprehensive, and heap up with whipped product.
One cupful of molasses, 2 cupfuls of sugar, one cupful of milk, one−fifty percent pound of chocolate, a piece of butter 50 percent the dimension of an egg. Boil the milk and molasses collectively, scrape the chocolate wonderful, and mixture with simply sufficient of the boiling milk and molasses to moisten; rub it properly comfortable, then, with the sugar, stir into the boiling liquid; include the butter, and boil 20 minutes. Consider as molasses sweet, and if it hardens, pour into a buttered dish. Slash the exact as nut sweet.
Merge collectively within a granite−ware saucepan 50 % a pint of sugar, fifty percent a pint of molasses, fifty percent a pint of thick product, one generous tablespoonful of butter, and 4 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate. Position upon the fire and stir till the blend boils. Cook until eventually a several drops of it will harden if shed into ice−water; then pour into well−buttered pans, taking in the blend above three−fourths of an inch deep. Anytime virtually chilly, mark into squares. It will acquire practically an hour to boil this inside of a granite−ware pan, nevertheless not 50 percent consequently extended if cooked inside an iron frying−pan. Mix often whilst boiling. The caramels should be put in just a extremely chilly House to harden.
Combine 2 cupfuls of sugar, three−fourths of a cupful of milk or product, one generous tablespoonful of butter, and a few ounces of Walter Baker & Co.'s Premium No. 1 Chocolate. House upon the fire and cook, stirring at times, until finally a minimal of the mix, anytime misplaced within just ice−water, will harden; then stir in just one−fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well−buttered pan, taking the mix concerning three−fourths of an inch deep. The moment almost chilly, mark it off inside of squares, and put in just a chilly stage to harden. People caramels are sugary and brittle, and can be intended within the most up-to-date weather conditions without having problems. If a deep granite−ware saucepan be employed for the boiling, it will choose practically an hour to cook the blend; still if with
an iron frying−pan, 20 or 30 minutes will suffice.
CHOCOLATE CREAMS, No. 1
Overcome the whites of 2 eggs to a rigid froth. Bit by bit overcome into this 2 cupfuls of confectioners' sugar. If the eggs be massive, it may perhaps choose a small added sugar. Taste with 50 % a teaspoonful of vanilla, and function nicely. At this time roll into small balls, and eliminate upon a a bit buttered platter. Make it possible for the balls stand for an hour or even more. Shave 5 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate and put into a minor bowl, which destination upon the fire within a saucepan that contains boiling water. Although the chocolate is melted,
just take the saucepan to the desk, and eliminate the creams into the chocolate one at a period, having them out with a fork and losing them carefully upon the
buttered dish. It will acquire 50 percent an hour or even further to harden the chocolate. CHOCOLATE CREAMS, No. 2
For All those creams you must create a fondant inside this course: put into a granite−ware saucepan one cupful of water and 2 of granulated sugar−−or a pound of loaf sugar. Mix until finally the sugar is approximately melted, then point upon the fire and warmth bit by bit, nevertheless do not stir the combination. Keep track of very carefully and observe each time it commences to boil. Any time the sugar is made up of been boiling for 10 minutes, consider up a tiny of it and eliminate in just ice−water. If it hardens ample to kind a gentle ball at the time rolled in between the thumb and finger, it is
cooked ample. Acquire the saucepan in opposition to the fire abruptly, and fixed within a neat, dry stage. At the time the syrup is as a result awesome that the finger can be saved in just it easily, pour it into a bowl, and stir with a picket spoon until eventually it results in being thick and white. Even though it commences to glance dry, and a tiny challenging, choose out the spoon, and do the job with the hand right up until the product is delicate and delicate. Style with a couple of drops of vanilla, and, soon after shaping, go over with chocolate, as directed inside the prior recipe.
Warning.−−Do not stir the syrup even though it is cooking, and be watchful not to jar or shake the saucepan.
Boil the sugar as directed for fondant inside of the recipe for Chocolate Creams, No. 2, nonetheless not Incredibly as a result long−−say over 11 minutes. The syrup, at the time established, ought to be far too comfortable to ball. While chilly, pour into a bowl, and battle
right until thick and creamy. If well boiled, it will not develop into thick plenty of to perform with the fingers.
Incorporate 6 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate melted inside a bowl. Ladle 50 percent of the creamed sugar into a further bowl, and, right after flavoring with a pair drops of vanilla, include to it more than one−3rd of the dissolved chocolate. Mix until eventually thick and as an alternative dry; then deliver into minimal cones, and get rid of upon a somewhat buttered platter. Put 50 % of the becoming creamed sugar within just a cup, and fixed within a saucepan made up of boiling water. Taste with vanilla, and stir more than the fire until eventually melted as a result a lot that it will pour versus the spoon. Acquire the saucepan to the desk and dip one−50 % the cones within, one at a season, particularly as the Chocolate Creams, No. 1, had been dipped in just the melted chocolate. If savored, a instant coating may perhaps be supplied the cones. Already put the remainder of the creamed sugar upon to soften, and include 2 tablespoonfuls of very hot water to it. Mix the remainder of the melted chocolate into this, and if as well thick to dip the sweet inside, insert very hot water, a several drops at a year, until eventually the combination is of the immediately regularity; then dip the unwind of the cones inside of this.
GENESEE BON−BONS
Deliver the product chocolate caramels, and attain them fairly organization via inserting the pan upon ice. Create the chocolate coating as directed for chocolate cones. Dip the caramels within just this and put upon a buttered dish.
Into a granite−ware saucepan put one ounce−−a few tablespoonfuls−−of Walter Baker & Co.'s Soluble Chocolate, and slowly but surely pour upon it 50 percent a pint of boiling water, stirring all the season. House upon the fire, and stir till all the chocolate is dissolved. Currently incorporate one pint of granulated sugar, and stir until finally it commences to boil. Cook for a few minutes extended, then stress and amazing. At the time neat, insert one tablespoonful of vanilla extract. Bottle, and maintain within just a
chilly spot.
Clean Beverages FOR Summer season
Put into a tumbler pertaining to 2 tablespoonfuls of harmed ice, 2 tablespoonfuls of chocolate syrup, a few tablespoonfuls of whipped product, one gill of milk, and fifty percent a gill of soda−water versus a syphon bottle, or Apollinaris water. Mix properly in advance of ingesting. A tablespoonful of vanilla ice−product is a beautiful addition. It is a mouth watering consume, even if the soda or Apollinaris water and ice−product be omitted. A plainer consume is developed as a result of combining the syrup, a gill and a 50 percent of milk, and the ice, shaking properly.
A Couple of Ideas In just Respect TO CHOCOLATE
The ideal style to incorporate to chocolate is vanilla; following to that, cinnamon. Over and above All those 2 variables one must hire superb warning, as it is Pretty simple to destroy the good natural and organic style of the bean. Chocolate absorbs odors quickly; that's why it need to be saved within just a normal, cute setting. As around 11 for each cent. of the chocolate bean is starch, chocolate and cocoa are of a a great deal
finer taste if boiled for a couple minutes. Lengthy boiling, Sad to say, ruins their style and texture.
Recipes Particularly Written as a result of Overlook Elizabeth Kevill Burr
(All dimensions really should be position.)
System FOR Developing A few GALLONS OF BREAKFAST COCOA
1/2 a pound of Walter Baker & Co.'s Cocoa,
1−1/2 gallons of water, warm,
1−1/2 gallons of milk, sizzling.
This ought to not be authorized to boil. Both create it inside of a heavy double−boiler, or a significant saucepan or kettle earlier mentioned water. Combination the cocoa with more than enough chilly water to deliver a paste, and be certain it is cost-free versus lumps. Warm jointly the
milk and water, and pour inside the cocoa; then cook at minimum an hour, stirring once in a while.
To one−3rd a cup of Baker's Cracked Cocoa (often named \"Cocoa Nibs\") retain the services of 3 cups of chilly water; cook bit by bit at minimum amount one hour−−the extended the far better. Then anxiety the liquid and incorporate one cup (or added if preferred) of milk, and provide amazingly incredibly hot. Do not permit the combination to boil right after milk consists of been additional.
One cake (1/2 a pound) of Walter Baker & Co.'s Vanilla Adorable Chocolate,
4 cups of boiling water, Pinch of salt,
4 cups of incredibly hot milk.
This really should be designed within a double−boiler. Put the chocolate, boiling water and salt within just higher section of the double−boiler. Mix and overcome with a wood spoon right until the chocolate is dissolved and comfortable. Insert the milk and as soon as very carefully scorching, worry, and provide with unsweetened whipped product. Further more cooking will boost it.
Line a pie plate with loaded pie crust, inserting upon an further gain of crust the identical as for custard pie. Fill with the chocolate filling generated when the soon after recipe. Roast within a sizzling oven right until crust is carried out; remove, and every time amazing, deal with with a meringue and brown fairly slowly but surely in just mild oven.
1 cup of milk, Pinch of salt,
2 stage tablespoonfuls of flour,
2 eggs (yolks),
5 tablespoonfuls of sugar (position),
1 teaspoonful of vanilla.
Put milk, salt and chocolate in just higher section of the double−boiler, and anytime incredibly hot and soft, stir within just the flour, which is made up of been blended with ample chilly milk to be skinny more than enough to pour into the scorching milk. Cook, stirring normally, until finally it thickens; then permit it cook 8 or 10 minutes. Combine the eggs and sugar collectively and pour the scorching blend higher than them, stirring very well; put back again inside double−boiler and cook, stirring consistently one second. Remove, and the moment amazing insert one teaspoonful of vanilla.
2 eggs (whites), Pinch of salt,
4 place tablespoonfuls of sugar,
1 teaspoonful of vanilla.
Include salt to eggs and fight inside a superior shallow dish with fork or egg−whip right until rigid and flaky and dish can be grew to become upside down. Overcome in just the sugar gradually, then the vanilla, and combat till the dish can be became upside down.
6 tablespoonfuls of butter,
3/4 cup of sugar (scant),
1 egg,
1 tablespoonful of milk,
1 teaspoonful of vanilla or pinch of cinnamon,
1/8 teaspoonful of baking powder,
1−1/4 to 1−1/2 cups of sifted pastry flour.
Product the butter right up until smooth; incorporate the sugar slowly and gradually and overcome very well; insert the overwhelmed egg, milk and vanilla; blend appropriately. Sift cocoa, baking powder, and a pinch of salt with with regards to one−fifty percent cup of the flour; stir this into the
blend very first, then seek the services of the remainder of the flour, and even further if needed, to deliver a corporation dough that will not adhere to the arms. Mounted upon the ice to harden. Sprinkle the board with cocoa and a Pretty minor sugar. Seek the services of tiny areas of the dough at a season, throw it above the board to steer clear of sticking, roll
out slender, minimize within just strips relating to one−fifty percent inch huge and 3 inches lengthy. Point carefully inside of pan and bake within fairly scorching oven 3 or 4 minutes. Ideal treatment ought to be taken in just the baking to stop burning.
It is recommended to get the scraps just after each individual rolling, if comfortable, and established absent to harden, for be concerned of turning into within just far too considerably cocoa, therefore creating them sour.
The colder and tougher the dough is, the far better it can be treated; for this reason it can be intended the working day in advance of employing.
2 tablespoonfuls of chilly water,
3 tablespoonfuls of warm water,
1/2 a teaspoonful of vanilla,
Over 1−3/4 cups of confectioners' sugar.
Put the cocoa inside of a lower saucepan; incorporate the chilly water and stir until eventually nicely soft; then the very hot water, and cook for one or 2 minutes, include vanilla and a speck of salt, then stir within plenty of sugar to create it rigid adequate to spread very well. Fight till soft and shiny and no cost against lumps.
If way too thick, incorporate a small chilly water. If not thick more than enough, include a minor sugar. Hardly ever deliver a frosting consequently rigid that it will contain to be designed delicate with a moist knife. It is far better to allow for it operate to the aspects of the cake. For frosting aspects of the cake, deliver a minor stiffer.
This frosting by no means cracks as an egg frosting, however is difficult plenty of to slice effectively.
2 tablespoonfuls of butter,
1 cup of boiling water,
2 tablespoonfuls of flour,
4 tablespoonfuls of sugar,
1 teaspoonful of vanilla.
Soften the butter inside of the saucepan; incorporate the flour and cocoa with each other and stir into the butter; incorporate slowly and gradually the incredibly hot water, stirring and overcoming every single season; cook till it thickens. Exactly just before serving, insert the sugar, vanilla and a pinch of salt, if demanded.
Employ the service of extra cocoa if appreciated much better. This sauce will be discovered top quality for cottage puddings, Dutch apple cakes, steamed apple puddings, and so forth.
1/2 a cup of butter,
3/4 a cup of milk,
1 cup of sugar,
3 eggs,
2 issue teaspoonfuls of baking powder,
1 teaspoonful of vanilla,
1−1/2 or 2 cups of sifted pastry flour.
Product the butter, stir inside of the sugar slowly but surely, increase the unbeaten eggs, and fight all with each other right until fairly creamy. Sift jointly one−50 % cup of the flour, the cocoa and baking powder; retain the services of this flour to start with, then substitute the milk and becoming flour, having more than enough to create blend rigid adequate to shed
in opposition to the spoon; include vanilla and fight right until rather delicate; then bake within just loaf within
reasonably sizzling oven thirty−5 or 40 minutes.
Checks for baking cake. It is baked ample once:
1. It shrinks versus the pan.
2. Touching it upon the ultimate, springs again.
3. No singing reliable.
1 cup of milk,
2 eggs (yolks),
2 tablespoonfuls of flour, Pinch of salt,
3 tablespoonfuls of sugar,
1/2 a teaspoonful of vanilla.
Put the milk inside the higher chapter of the double−boiler, and warm. Combine flour and cocoa with each other and melt within a very little chilly milk; mixture right until cost-free towards lumps. After the milk is warm, include the flour, and cook, stirring typically, 8 or 10 minutes. Battle yolks of eggs evenly; insert sugar and salt, and mixture effectively. While mix inside double−boiler incorporates cooked adequately, worry it more than the combination within the bowl. Put again inside double−boiler and make it possible for it to cook one or 2 minutes (stirring always), simply just ample to marginally thicken the eggs. Remove versus the stove, and Although neat incorporate vanilla and put within the serving−dish. Address with a meringue. Area dish upon a board, put inside the oven with the doorway open, and permit it to keep on being there for 10 or 15 minutes, and each time the meringue will not adhere to the arms, conclusion the doorway and enable it brown somewhat. This pudding can be consumed sizzling or chilly, however is substantially much better chilly. This will provide 4 folks generously.
Blanch the almonds by means of pouring boiling water upon them, and permit them stand 2 or 3 minutes. Roast them within oven. Dip them inside the immediately after recipe for chocolate coating, and shed upon paraffine paper.
1/2 pound cake of Walter Baker's Vanilla Cute Chocolate, 2 issue tablespoonfuls of butter,
2 tablespoonfuls of boiling water.
Put chocolate inside of low saucepan more than boiling water and after melted stir within butter and water. Combination very well. If found out to be far too thick, increase further more water; if also slender, further chocolate.
1 cup of boiling water, Pinch of salt,
1 sq. of chocolate,
1/2 a cup of sugar.
Cook all with each other slowly and gradually right up until it is the regularity of maple syrup, or thicker if most popular. Accurately ahead of serving, increase one teaspoonful of vanilla. This will maintain indefinitely, and can be reheated.
4 eggs,
1/4 a cup of sugar, Pinch of salt,
1/2 a cup of sifted pastry flour,
1 teaspoonful of vanilla.
Different yolks versus whites of eggs; overcome yolks in just a tiny bowl with the Dover egg−beater right up until amazingly thick; increase sugar, salt and vanilla, and battle yet again until eventually fairly thick. Sift cocoa and the flour alongside one another and stir incredibly evenly into the combination; fold inside the stiffly overwhelmed whites of the eggs, and bake within a loaf in just a delicate oven right until completed.
Do not butter the pan, nevertheless anytime cake is baked, invert the pan; and once interesting, remove the cake.
1 sq. of Baker's Chocolate, Pinch of salt,
5 tablespoonfuls of boiling water,
1 teaspoonful of vanilla,
In excess of a few cups of sifted confectioners' sugar.
Soften chocolate inside of bowl more than tea−kettle, increase water, salt and vanilla, and at the time delicate include the sugar, and warmth till exceptionally shiny. Create the frosting rigid ample to spread devoid of making use of a soaked knife. It will hold indefinitely.
5 point tablespoonfuls of butter,
1−1/4 cups of sugar,
3 eggs,
1 teaspoonful of vanilla,
3/4 a cup of milk,
3−1/2 position teaspoonfuls of baking powder,
1−1/2 cups of sifted pastry flour.
Product the butter, increase sugar and chocolate, then the unbeaten eggs and vanilla, and fight with each other until eventually Pretty delicate. Sift the baking powder with one−fifty percent a cup of the flour, and hire initially; then alternative the milk and the becoming flour, and create the blend rigid adequate to shed against the spoon. Overcome until eventually Pretty gentle and bake inside loaf within delicate oven. For checks check out Cocoa Cake recipe upon site 25.
1 quart of milk, Pinch of salt,
3 point tablespoonfuls of flour,
1 can of sweetened condensed milk,
3 eggs,
6 issue tablespoonfuls of sugar,
3 teaspoonfuls of vanilla.
Put milk, salt and chocolate inside of double−boiler, and Even though milk is scorching and chocolate consists of melted, stir inside of the flour, by now put together inside a small chilly milk. Cook 10 minutes, then pour this around the condensed milk, eggs and sugar merged with each other; cook all over again for 4 minutes, stirring. Pressure, and Whilst awesome insert vanilla, and freeze.
1 cup of milk,
2 place tablespoonfuls of cornstarch,
2 eggs (yolks),
6 stage tablespoonfuls of sugar,
2 teaspoonfuls of vanilla,
5 eggs (whites).
Put milk, chocolate and salt in just double−boiler; mixture cornstarch inside of a lower sum of chilly milk, and stir into the scorching milk every time the chocolate consists of been melted; stir right until soft, then cook 12 minutes. Incorporate jointly the yolks of the eggs and sugar, then pour the sizzling combination around it; cook back again one or 2 minutes, stirring. Though Pretty chilly, particularly right before serving, include the vanilla and fold in just the stiffly overwhelmed whites of the eggs. Pile frivolously within a glass dish and provide with girl palms. A meringue can be generated of the whites of the eggs and sugar, then folded within just the chocolate combination, however it does not stand as extensive.
6 point tablespoonfuls of butter,
1 cup of granulated sugar,
3 eggs,
1 teaspoonful of vanilla,
3/4 a cup of milk.
3 position teaspoonfuls of baking powder, around one and three−quarter cups of sifted flour, or flour plenty of to create blend rigid adequate to lose in opposition to the spoon. Combine inside of the purchase offered. Ebook one−3rd of this blend and insert to it 4 place tablespoonfuls of Baker's Cocoa and to the other one cup of shredded cocoanut. Roast thirty−5 or 40 minutes in accordance to sizing and condition of pan.
This is the identical as the Cocoa Marble Cake. Incorporate to one−3rd of the blend one and one−50 % squares of Baker's Chocolate within desired destination of the cocoa, and one cup of chopped walnuts to the other aspect within just Area of the shredded cocoanut.
1 pint of boiling water,
1/3 a bundle of gelatine,
2 pinches of salt,
2 place tablespoonfuls of sugar,
1 teaspoonful of vanilla.
Put the water, salt and chocolate within just a saucepan. Cook, stirring until finally the chocolate melts, then make it possible for it boil for 3 or 5 minutes. Melt the gelatine within a small chilly water and pour the boiling mix higher than it. Mix right until dissolved, then increase sugar and vanilla. Ladle into a mold and established apart to harden, provide with product and powdered sugar or sweetened whipped
product.
4 place tablespoonfuls of butter,
2 eggs,
1 cup of sugar,
3/4 a cup of milk.
2 position teaspoonfuls of baking powder, one and three−quarter cups of sifted flour or ample to deliver combination rigid plenty of to lose versus the spoon. Roast within buttered gem pans inside of fairly scorching oven twenty−3 or twenty−5 minutes. If the cake springs again once urgent a finger upon the best, it reveals that it is baked adequate. To create a cocoa cottage pudding increase to the about rule 6 stage tablespoonfuls of cocoa. Provide with a vanilla sauce.
2 point tablespoonfuls of butter,
1 cup of boiling water,
2 point tablespoonfuls of flour,
4 stage tablespoonfuls of sugar, Pinch of salt,
1 teaspoonful of vanilla.
Soften butter within saucepan, increase flour and salt and incorporate right until tender; include gradually the boiling water, stirring and conquering perfectly. Insert sugar and milk.
1 cup of milk,
1 pinch of salt,
3 place tablespoonfuls of flour, softened within a small chilly milk. 2 stage tablespoonfuls of butter,
4 issue tablespoonfuls of sugar, Yolks of 4 eggs,
1 teaspoonful of vanilla,
1 cup of shredded cocoanut, Whites of 4 eggs.
Warm milk, increase salt and flour and cook 10 minutes the moment it is made up of thickened. Combine with each other, butter, sugar and yolks of eggs. Ladle scorching combination more than,
stirring properly and preset apart to neat. Increase vanilla and cocoanut. At last fold inside the stiffly crushed whites of the eggs. Roast inside of buttered pan, within just mild oven right until corporation. Provide sizzling with Chocolate Sauce.
2 issue tablespoonfuls of butter,
1 position tablespoonful of flour, Pinch of salt,
1 cup of boiling water,
1 sq. of Baker's Chocolate,
4 issue tablespoonfuls of sugar,
1 teaspoonful of vanilla.
Soften butter inside of saucepan, increase dry flour and salt and blend until finally gentle, then insert gradually the sizzling water, conquering nicely. Incorporate the sq. of chocolate and sugar and stir until eventually melted. Increase vanilla, simply just right before serving.
2 cups or 1 pint of sifted flour,
3 place teaspoonfuls of baking powder,
1/2 a teaspoonful of salt,
2 issue tablespoonfuls of sugar,
2 position tablespoonfuls of butter or lard,
2/3 a cup of milk or more than enough to deliver a corporation nevertheless not a rigid dough.
Sift all the dry elements alongside one another, rub within just the butter with the pointers of the arms. Mix inside the expected quantity of milk. Switch out upon marginally floured board, roll or pat out the most popular thickness, desired destination stop alongside one another within pan and bake inside of exceptionally scorching oven 10 or 15 minutes.
[Case in point: COCOA FUDGE.]
1/2 a cup of milk,
3 place tablespoonfuls of butter,
2−1/2 cups of powdered sugar,
1 teaspoonful of vanilla.
Merge all elements with each other nevertheless vanilla; cook, stirring persistently, right up until it starts off to boil, then cook gradually, stirring often, 8 or 10 minutes, or until eventually it can make a business ball While lost inside of chilly water. Though cooked plenty of, increase the vanilla and combat right until it seems to be which includes amazingly chilly molasses within wintertime. Ladle into a buttered pan; each time business, minimize within just squares. Wonderful treatment should really be taken not to overcome far too significantly, mainly because it can't be poured into the pan, and will not comprise a gloss upon final.
Overlook M.E. Robinson's Recipes
1 ounce or sq. of Baker's Premium Chocolate,
3 tablespoonfuls of sugar,
1/8 a teaspoonful of salt,
1 pint of boiling water,
1 pint of milk.
Desired destination the chocolate, sugar and salt inside of the agate chocolate−pot or saucepan, include the boiling water and boil a few minutes, stirring the moment or two times, as the chocolate is not grated. Incorporate the milk and let it period to warm, getting
mindful not to boil the milk, and maintain it carefully protected, as this stops the scum in opposition to forming. Though organized to provide convert within just chocolate−pitcher and
overcome with Dover egg−beater until eventually mild and foamy.
One egg, one−fifty percent a cup of sugar, one−fifty percent a cup of milk, one−quarter teaspoonful of salt, one−quarter teaspoonful of cinnamon extract
(Burnett's), 2 cups of flour, one−quarter cup of Baker's Breakfast Cocoa, 2 teaspoonfuls of baking powder. Mixture inside the get specified, sifting the baking powder and cocoa with the flour. Roll to one−3rd an inch inside thickness, slash and fry.
3 eggs,
1−1/2 cups of sugar,
1/2 a cup of chilly water,
1 teaspoonful of vanilla,
1−3/4 cups of flour,
2 teaspoonfuls of baking powder,
1 teaspoonful of cinnamon.
Overcome yolks of eggs gentle, insert water, vanilla and sugar; combat yet again correctly; then insert the flour, with which the baking powder, cocoa and cinnamon contain been sifted. Fold in just the stiffly overwhelmed whites of the eggs. Roast inside of a as an alternative simple oven for twenty−5 or 30 minutes.
1/3 a cup of butter,
1 cup of sugar,
1 egg,
1/2 a cup of milk,
1 teaspoonful of vanilla,
2 cups of flour,
2 teaspoonfuls of baking powder,
3 tablespoonfuls of Baker's Cocoa.
Product the butter, increase","url":"https://recipe.bluelayer.org/recipe/10329/chocolate-meringue-pudding"},{"id":"10328","title":"CHOCOLATE, VIENNA Design","ingredients":"Hire 4 ounces of Walter Baker & Co.'s Vanilla Chocolate, one quart of milk, a few tablespoonfuls of sizzling water, and one tablespoonful of sugar.","directions":"Slice the chocolate inside of wonderful bits. Place the milk upon the stove within the double−boiler, and While it consists of been heated to the boiling truth, put the chocolate, sugar and water inside a tiny iron or granite−ware pan, and stir around a sizzling fire until eventually soft and shiny. Whisk this mix into the very hot milk, and fight properly with a whisk. Provide at at the time, placing a tablespoonful of whipped product within just each and every cup and then filling up with the chocolate.
The simple chocolate might be employed as an alternative of the vanilla, yet within that scenario seek the services of a teaspoonful of vanilla extract and a few generous tablespoonfuls of sugar alternatively of one.
Walter Baker & Co.'s Breakfast Cocoa is powdered consequently high-quality that it can be dissolved by way of pouring boiling water upon it. For this rationale it is at times written at the desk. A minimal teaspoonful of the powder is put inside the cup with a teaspoonful of sugar; upon this is poured two−thirds of a cup of boiling water, and milk or product is additional to healthy the patient style. This is Quite hassle-free; however cocoa is not almost consequently optimistic as soon as composed inside of this trend
as any time it is boiled.
For 6 cupfuls of cocoa employ 2 tablespoonfuls of the powder, 2 tablespoonfuls of sugar, fifty percent a pint of boiling water, and a pint and a 50 % of milk. Place the milk upon the stove in just the double−boiler. Place the cocoa and sugar in just a saucepan, and slowly and gradually pour the incredibly hot water on them, stirring
all the year. Spot the saucepan upon the fire and stir until eventually the contents boil. Permit this mix boil for 5 minutes; then increase the boiling milk and provide.
A gill of product is a superb addition to this cocoa.
Scalded milk could be employed within just Room of boiled milk, if chosen. For
flavoring, a handful of grains of salt and fifty percent a teaspoonful of vanilla extract may well be extra.
Battle 50 percent a cupful of butter to a product, and bit by bit battle into it one cupful of sugar. Each time this is mild, battle within fifty percent a cupful of milk, a tiny at a period, and one teaspoonful of vanilla. Overcome the whites of 6 eggs to a rigid froth. Incorporate 50 percent a teaspoonful of baking powder with 2 scant cupfuls of sifted flour. Whisk the flour and whites of eggs alternately into the combination. Comprise a few deep tin plates nicely buttered, and spread two−thirds of the batter inside 2 of them.
Into the becoming batter stir one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, melted, and spread this batter inside of the 3rd plate. Bake the cakes within just a mild oven for concerning 20 minutes. Place a layer of white
cake upon a significant plate, and spread with white icing. Place the dim cake upon this, and additionally spread with white icing. Upon this put the 3rd cake. Spread with chocolate icing.
TO Create THE ICING. Place into a granite−ware saucepan 2 gills of sugar and one of water, and boil carefully until finally bubbles start off to arrive versus the bottom−−say, with regards to 5 minutes. Choose versus the fire all of a sudden. Do not stir or shake the sugar though it is cooking. Pour the very hot syrup within a skinny movement into the whites of 2 eggs that include been overwhelmed to a rigid froth, conquering the mix all the year. Move forward to fight till the icing is thick. Style with one teaspoonful of vanilla. Hire two−thirds of this as a white icing, and to the getting 3rd include one ounce of melted chocolate. To
soften the chocolate, shave it fantastic and put in just a cup, which is then to be put inside a pan of boiling water.
For 2 sheets of cake, employ the service of 3 ounces of Walter Baker & Co.'s Premium
No. 1 Chocolate, a few eggs, one cupful and three−fourths of sifted pastry
flour, one cupful and three−fourths of sugar, 50 % a cupful of butter, 50 % a cupful of milk, 50 percent a teaspoonful of vanilla extract, one teaspoonful and a 50 percent of baking powder.
Grate the chocolate. Fight the butter to a product, and bit by bit combat within just the sugar. Combat within the milk and vanilla, then the eggs (now very well crushed),
upcoming the chocolate, and inevitably the flour, within which the baking powder really should be blended. Pour into 2 very well buttered shallow cake pans. Bake for twenty−5 minutes within a gentle oven. Frost or not, as you which include.
Place one ounce of Walter Baker & Co.'s Chocolate and one tablespoonful of butter inside a cup, and fastened this in just a pan of boiling water. Combat to a product fifty percent a cupful of butter and one cupful of sugar. Slowly combat within just fifty percent a cupful of milk. At the moment increase the whites of 6 eggs overwhelmed to a rigid froth, one teaspoonful of vanilla, and a cupful and a 50 % of sifted flour, inside which is merged one teaspoonful of baking powder. Place more than one−3rd of this blend into one more bowl, and stir the melted butter and chocolate into it. Reduce the white−and−brown mix inside spoonfuls into a perfectly buttered deep cake pan, and bake in just a mild oven for concerning forty−5 minutes; or, the cake can be baked within just a sheet and iced with a chocolate or white icing.
Overcome to a product a generous 50 percent cupful of butter, and little by little combat into this one cupful of sugar. Increase one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, melted; far too 2 unbeaten eggs. Combat vigorously for 5 minutes; then stir within just 50 percent a cupful of milk, and last but not least, one cupful and a 50 percent of flour, with which contains been put together one generous teaspoonful of baking powder. Style with one teaspoonful of vanilla. Pour into a buttered, shallow cake pan, and bake for 50 % an hour inside of a gentle oven. Whenever awesome, spread with glacé frosting.
GLACÉ FROSTING. Place 50 % a cupful of sugar and 3 tablespoonfuls of water within a tiny saucepan. Whisk higher than the fire right up until the sugar is approximately melted.
Acquire the spoon in opposition to the pan ahead of the sugar very starts to boil, mainly because it would wreck the icing if the syrup ended up stirred the moment it starts off to boil. Right after boiling carefully for 4 minutes, incorporate 50 % a teaspoonful of vanilla extract,
still do not stir; then fastened absent to great. Although the syrup is regarding blood heat, overcome it with a picket spoon right until thick and white. At this time put the saucepan in just an additional with boiling water, and stir until finally the icing is skinny sufficient to pour. Spread instantly upon the cake.
As soon as creating a glacé frosting, dissolve one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate inside of a cup, and put it with the frosting, introducing in addition a tablespoonful of boiling water.
Protect 3 heavy baking pans with paper that includes been perfectly oiled with washed butter. In excess of Individuals dredge powdered sugar. Soften inside of a cup one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate. Independent the whites and yolks of 4 eggs. Include to the yolks a generous 50 % cupful of powdered sugar, and overcome right until gentle and enterprise. Insert the melted chocolate, and fight a handful of minutes extended. Battle the whites of the eggs to a rigid, dry froth.
Evaluate out three−fourths of a cupful of sifted flour, and stir it and the whites into the yolks. The whites and flour ought to be reduce inside as evenly as probable, and with Really small stirring. Reduce the combination within teaspoonfuls upon the buttered paper. Sprinkle powdered sugar above the cakes, and bake inside of a gradual oven for more than 14 or 15 minutes. The blend can be formed which include woman palms, if favored.
Grate 4 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and combine with it 2 tablespoonfuls of flour and one−fourth of a teaspoonful each individual of cinnamon, cloves and baking powder. Different 6 eggs. Increase one cupful of powdered sugar to the yolks, and combat till unbelievably mild; then insert the grated yellow rind and the juice of fifty percent a lemon, and fight 5 minutes
for a longer time. At present increase the dry blend, and with a spoon flippantly reduce within the whites, which are initial to be overwhelmed to a rigid froth. Pour the combination into buttered shallow pans, ingesting it around 50 percent an inch thick. Bake inside of a mild oven
for fifty percent an hour. Once the cake is interesting, spread a slender layer of currant jelly around one sheet, and location the other sheet upon this. Ice with vanilla icing; and whenever this hardens, minimize inside squares. It is especially awesome to provide with ice−product.
Employ 2 eggs, one cupful of sugar, one cupful and a quarter of flour, one gill of chilly water, one tablespoonful of lemon juice, one teaspoonful of baking powder, one ounce of Walter Baker & Co.'s Premium No. 1
Chocolate, fifty percent a tumbler of any sort of jelly, and chocolate icing the similar as for éclairs.
Individual the eggs, and overcome the yolks and sugar with each other until finally mild. Overcome the whites until finally light-weight, and then fight them with yolks and sugar and grated chocolate. Subsequent fight inside of the lemon juice and water, and ultimately the flour, in just which the baking powder need to be put together. Overcome for a few minutes, and then pour the batter into 2 pans, and bake in just a gentle oven for regarding 18 minutes. Though finished, spread one sheet of cake with the jelly, and force the other sheet above it; and anytime chilly, reduce into small squares and triangular components. Adhere a picket toothpick into just about every of this sort of areas and
dip each individual one into the scorching icing, later getting rid of the toothpick, of study course.
Into a granite−ware saucepan put 50 percent a pint of milk, 2 well−rounded tablespoonfuls of butter, and one tablespoonful of sugar, and destination upon the stove. Every time this boils up, insert fifty percent a pint of sifted flour, and cook for 2 minutes, overcoming properly with a picket spoon. It will be comfortable and velvety at the conclude of that season. Preset absent to amazing; and after neat, combat in just 4 eggs, one at a season. Battle vigorously for over 15 minutes. Try out a very low little bit of
the paste in just the oven; and if it rises inside of the kind of a hollow ball, the paste is
overwhelmed sufficient; while, if it does not, overcome a tiny for a longer period. Incorporate tin sheets
or shallow pans a little bit buttered. Contain geared up, additionally, a tapering tin tube, with the lesser opening concerning three−quarters of an inch within just diameter. Position this inside of the very low close of a conical cotton pastry bag. Place the blend within just the bag, and force out upon buttered pans, using every éclair just about a few inches extended. There really should be 18, and they should really be at bare minimum 2 inches aside, as
they swell inside of cooking. Bake within a fairly very hot oven for around twenty−5 minutes. Just take against the oven, and though they are however scorching coat them with chocolate. Any time chilly, slash open upon the facet, and fill with both of the immediately after talked about arrangements:−−
FILLING NO. 1.−−Combine within just a bowl 50 % a pint of wealthy product, one teaspoonful of vanilla, and 4 tablespoonfuls of sugar. House the bowl inside of a pan of ice−water, and battle the product right until light-weight and corporation, applying possibly an egg−beater or a whisk.
FILLING NO. 2.−−Place 50 % a pint of milk into a double−boiler, and desired destination upon the fire. Battle jointly right up until fairly light-weight one place tablespoonful of flour, fifty percent a cupful of sugar, and one egg. At the time the milk boils, stir in just this blend. Increase one−8th of a teaspoonful of salt, and cook for 15 minutes, stirring once in a while. While chilly, taste with one teaspoonful of vanilla.
ICING FOR ÉCLAIRS.−−Place within just a low granite−ware pan 50 percent a pint of sugar and 5 tablespoonfuls of chilly water. Whisk till the sugar is partly melted, and then House upon the stove, stirring for 50 percent a instant. Just take out the spoon, and look at the sugar seriously. As before long as it boils, get all of a sudden against the fire and pour on a meat−platter. Enable this stand for 8 minutes. Meantime, shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it upon the fire within just a pan of boiling water. At the stop of 8 minutes stir the sugar with a wood spoon until finally it commences to develop white and to thicken. Increase the melted chocolate out of the blue, and move forward stirring until finally the combination is thick. Place it in just a very low saucepan, and Area upon the fire within one more pan of very hot water. Whisk until finally consequently delicate that it will pour freely. Adhere a skewer into the facet of an éclair, and dip the supreme within just the incredibly hot chocolate. Point upon a plate, and commence until finally all the éclairs are \"glacéd.\" They will dry instantly. Do not stir the sugar at the time the to start with 50 percent moment, and
do not scrape the sugar versus the saucepan into the platter. All the recommendations need to be strictly adopted.
Overcome to a product 50 % a cupful of butter and one tablespoonful of lard. Slowly fight into this one cupful of sugar; then incorporate one−fourth of a teaspoonful of salt, one teaspoonful of cinnamon, and 2 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, melted. Already incorporate one
well−overwhelmed egg, and fifty percent a teaspoonful of soda dissolved inside of 2 tablespoonfuls of milk. Whisk inside above 2 cupfuls and a 50 percent of flour. Roll slim, and, reducing within spherical cakes, bake within a alternatively straightforward oven. The magic formula of creating optimistic cookies is the seek the services of of as small flour as will suffice.
Merge inside of a significant bowl one cupful of molasses, 50 % a cupful of bitter milk or product, one teaspoonful of ginger, one of cinnamon, 50 percent a teaspoonful of salt. Dissolve one teaspoonful of soda inside of a teaspoonful of chilly water; increase this and 2 tablespoonfuls of melted butter to the combination. At the moment stir inside of 2 cupfuls of sifted flour, and inevitably increase 2 ounces of Walter Baker & Co.'s Chocolate and one tablespoonful of butter, melted alongside one another. Pour the blend into a few well−buttered, deep tin plates, and bake within just a reasonably incredibly hot oven for above 20 minutes.
Crack the white of one high egg into a bowl, and slowly battle into it one cupful of confectioners' sugar. Battle for a few minutes, increase 50 percent a teaspoonful of vanilla extract, and spread thinly upon the cakes.
Deliver a vanilla icing, and incorporate one tablespoonful of chilly water to it. Scrape wonderful one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it within a reduced iron or granite−ware saucepan, with 2 tablespoonfuls of
confectioners' sugar and one tablespoonful of scorching water. Whisk in excess of a sizzling fire right up until gentle and shiny, then insert yet another tablespoonful of warm water. Whisk the dissolved chocolate into the vanilla icing.
Shave into a cup one ounce of Walter Baker & Co.'s Premium No. 1
Chocolate, and put the cup into a pan of boiling water. Deliver a paste the very same as for éclairs, help save that rather of one tablespoonful of sugar a few should really be made use of.
As shortly as the paste is cooked, battle inside the melted chocolate. Each time chilly, incorporate the eggs, and overcome right up until mild. Lose this batter upon frivolously buttered pans
in just spherical cakes, consuming more than a dessertspoonful in just every cake. Bake for over 20 minutes in just a reasonably very hot oven. Provide possibly warm or chilly, with whipped product composed the exact as for Filling No. 1 for éclairs. Heap the product within just the middle of a flat dish, and prepare the profiteroles close to it.
For with regards to 2 quarts and a 50 percent of product employ the service of a pint and a fifty percent of milk, a quart of skinny product, 2 cupfuls of sugar, 2 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, 2 eggs, and 2 heaping tablespoonfuls of flour.
Place the milk upon to boil within a double−boiler. Place the flour and one cupful of the sugar inside of a bowl; include the eggs, and overcome the combination until eventually light-weight. Whisk this into the boiling milk, and cook for 20 minutes, stirring once in a while.
Scrape the chocolate, and put it within just a minimal saucepan. Incorporate 4
tablespoonfuls of sugar (which should really be taken towards the moment cupful) and 2 tablespoonfuls of very hot water. Whisk around a very hot fire until finally gentle and
shiny. Increase this to the cooking blend.
While the planning contains cooked for 20 minutes, choose it versus the fire and include the remainder of the sugar and the product, which ought to be
slowly and gradually overwhelmed into the incredibly hot blend. Mounted absent to neat, and While chilly, freeze.
Combat to a product 50 % a cupful of butter and a cupful and a quarter of powdered sugar. Incorporate 2 well−crushed eggs, 2 tablespoonfuls of wine, 50 % a cupful of milk, and a cupful and a 50 % of sifted flour, with which consists of been blended a teaspoonful and a 50 percent of baking powder. Bake this within just 4 well−buttered, deep, tin plates for relating to 15 minutes inside a mild oven.
Place 50 percent a pint of milk in just the double−boiler, and upon the fire. Fight jointly the yolks of 2 eggs, a few tablespoonfuls of powdered sugar, and a issue tablespoonful of flour. Whisk this combination into the boiling milk, conquering nicely. Increase one−6th of a teaspoonful of salt, and cook for 15 minutes, stirring generally. Once cooked, style with 50 % a teaspoonful of vanilla extract. Place 2 of the cakes upon 2 hefty plates, spread the product about
them, and lay the other 2 cakes upon ultimate. Fight the whites of the 2 eggs to a rigid froth, and then overcome into them one cupful of powdered sugar and one teaspoonful of vanilla. Shave one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it inside a tiny pan with 2 tablespoonfuls of sugar and one tablespoonful of boiling water. Whisk higher than a sizzling fire right up until comfortable and shiny. Currently insert 3 tablespoonfuls of product or milk, and stir into the crushed egg and sugar. Spread upon the pies and fixed absent for a couple of several hours.
Place a three−quart mildew inside of a wood pail, 1st lining the backside with high-quality ice and a slender layer of coarse salt. Pack the House involving the mildew and
the pail solidly with great ice and coarse salt, employing 2 quarts of salt and ice sufficient to fill the Room. Whip one quart of product, and drain it inside a sieve. Whip all over again all the product that drains all through. Place in just a tiny pan one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, 3 tablespoonfuls of sugar and one of boiling water, and stir previously mentioned a incredibly hot fire until finally soft and shiny. Insert a few tablespoonfuls of product. Sprinkle a cupful of powdered sugar around the whipped product. Pour the chocolate inside a slender movement into the
product, and stir carefully till nicely combined. Wipe out the chilled mildew, and
transform the product into it. Go over, and then destination a very little ice flippantly upon supreme. Soaked a piece of carpet in just water, and deal with the final of the pail. Fastened absent for 3 or 4 several hours; then just take the mold in opposition to the ice, dip it inside of chilly water, wipe, and then switch the mousse out upon a flat dish.
Soak a quarter of a deal of gelatine within one−3rd of a cupful of chilly water for 2 hrs. Whip one pint of product to a froth, and put it in just a bowl, which ought to be put within a pan of ice−water. Place 50 % an ounce of shaved chocolate inside a very little pan with 2 tablespoonfuls of sugar and one of
boiling water, and stir more than the sizzling fire until finally delicate and shiny. Incorporate to this a gill of warm milk and the damp gelatine, and stir right up until the gelatine is dissolved. Sprinkle a generous 50 % cupful of powdered sugar previously mentioned the product. At this time include the chocolate and gelatine combination, and stir carefully right until it starts to thicken. Line a quart charlotte−mold with girl palms, and the moment the product is as a result thick that it will precisely pour, transform it carefully into the mold.
Desired destination the charlotte within just a chilly issue for an hour or added, and, at serving year, transform out upon a flat dish.
For one huge mildew of product, hire 50 percent a bundle of gelatine, one gill of milk, 2 quarts of whipped product, one gill of sugar, and 2 and a fifty percent ounces of Walter Baker & Co.'s Chocolate.
Soak the gelatine inside of chilly water for 2 hrs. Whip and drain the product, scrape the chocolate, and put the milk upon to boil. Place the chocolate, 2 tablespoonfuls of sugar and one of incredibly hot water inside of a tiny saucepan, and stir upon a sizzling fire right until soft and shiny. Whisk this into the incredibly hot milk. At present include the wet gelatine and the remainder of the sugar. Stress this mix into a basin that will preserve 2 quarts or further more. Spot the basin within a pan of ice−water, and stir right until chilly, the moment it will start to thicken. Out of the blue start to stir within just the whipped product, introducing 50 % the total at to start with. After all the product contains been additional, dip the mildew in just chilly water and change the product into
it. Vacation spot inside the ice−upper body for an hour or even further.
At serving−year dip the mold in just tepid water. Look at that the product will arrive against the aspects of the mold, and change out upon a flat dish. Provide with whipped product.
Soak a box of gelatine in just fifty percent a pint of chilly water for 2 several hours. Place one quart of milk within just the double−boiler, and desired destination upon the fire. Shave 2 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it in just a minimal pan with 4 tablespoonfuls of sugar and 2 of boiling water. Whisk in excess of a warm fire till comfortable and shiny, and then stir into the incredibly hot milk. Fight the yolks of 5 eggs with 50 % a cupful of sugar. Insert to the gelatine, and stir the mix into the very hot milk. Cook a few minutes for a longer period, stirring all the even though. Upon using in opposition to the fire, include 2 teaspoonfuls of vanilla and 50 % a saltspoonful of salt. Stress, and pour into moulds that incorporate been rinsed in just chilly water. Established absent to harden, and provide with sugar and product.
Place one quart of milk inside the double−boiler, and stage upon the fire. Sprinkle into it one stage tablespoonful of sea−moss farina. Deal with, and cook right until the blend appears to be white, stirring normally. It will choose over 20 minutes. Whilst the milk and farina are cooking, shave 2 ounces of Walter Baker
& Co.'s Premium No. 1 Chocolate, and put it into a minor pan with 4 tablespoonfuls of sugar and 2 of boiling water. Whisk more than a warm fire until finally soft and shiny, then stir into the cooked combination. Incorporate a saltspoonful of salt and a teaspoonful of vanilla. Tension, and flip into a mold that consists of been rinsed in just chilly water. Mounted the mildew in just a chilly stage, and do not disturb it until finally the blanc−mange is chilly and enterprise. Provide with sugar and product.
Retain the services of one quart of milk, 7 eggs, 50 % a pint of sugar, one ounce of Walter
Baker & Co.'s Premium No. 1 Chocolate, fifty percent a teaspoonful of salt. Place the
milk upon the fire in just the double−boiler. Shave the chocolate, and put it inside a very low pan with 3 tablespoonfuls of the sugar and one of boiling water.
Whisk in excess of a incredibly hot fire right up until gentle and shiny; then stir into the incredibly hot milk, and acquire the milk versus the fire to awesome.
Place 3 tablespoonfuls of sugar into a charlotte−mildew that will preserve a minor far more than a quart, and Space upon the stove. While the sugar melts and commences to smoke, movement the mold spherical and spherical, to coat it with the burnt sugar, then location upon the desk. Combat jointly the remainder of the sugar, the eggs, and the salt. Include the chilly milk and chocolate to the combination, and right after straining into the charlotte−mold, location in just a deep pan, with adequate tepid water to appear just about to the supreme of the mold. Bake within a gentle oven right up until company in just the centre. Look at the product as a result of jogging a knife all through the centre. If company and comfortable, it is carried out. It will consider 40 or forty−5 minutes to cook. Each time icy−chilly, transform upon a flat dish. Provide with whipped product that contains been flavored with sugar and vanilla.
For 5 tiny custards employ one pint of milk, 2 eggs, one ounce of Walter Baker & Co.'s Premium No. 1 Chocolate, one−fourth of a teaspoonful of salt, and a piece of adhere cinnamon around an inch very long.
Place the cinnamon and milk in just the double−boiler, desired destination upon the fire and cook for 10 minutes. Shave the chocolate, and put it in just a very little pan with 3 tablespoonfuls of sugar and one of boiling water. Whisk this earlier mentioned a incredibly hot fire until eventually gentle and shiny, and then stir it into the sizzling milk, at the time which choose the liquid mix in opposition to the fire and interesting.
Overcome jointly with a spoon the eggs, salt and 2 tablespoonfuls of the sugar. Increase the cooled milk and anxiety. Pour the combination into the cups, which position in just a deep pan. Pour into the pan adequate tepid water to occur approximately to the supreme of the cups. Bake within just a mild oven until eventually corporation inside of the heart. It will consider relating to fifty percent an hour. Verify through operating a knife throughout the heart. If the custard is milky, it is not carried out. Provide Quite chilly.
Fifty percent a pint of milk, 2 ounces of Walter Baker & Co.'s Chocolate, a few tablespoonfuls of sugar, one rounding tablespoonful of butter, 2 tablespoonfuls of flour, 4 eggs.
Place the milk within the double−boiler, and level upon the fire. Battle the butter to a gentle product, and combat the flour into it. Slowly and gradually pour the incredibly hot milk upon this, stirring all the period. Return to the fire and cook for 6 minutes. Place the shaved chocolate, sugar, and 2 tablespoonfuls of water inside of a reduced pan earlier mentioned a warm fire, and stir till delicate and shiny. Whisk this into the mix in just the double−boiler. Just take against the fire and insert the yolks of the eggs, properly crushed; then fastened absent to awesome. After great incorporate the whites of the eggs, overwhelmed to a rigid froth. Pour the batter into a well−buttered earthen dish that will continue to keep more than a quart, and cook in just a gentle oven for twenty−2 minutes. Provide automatically with vanilla product sauce.
E-book one gill of milk against a quart, and put the remainder upon the fire within a double−boiler. Mixture a few tablespoonfuls of cornstarch with the chilly milk. Fight 2 eggs with 50 % a cupful of powdered sugar and fifty percent a teaspoonful of salt. Incorporate this to the cornstarch and milk, and stir into the boiling milk, overcoming nicely for a instant. Shave wonderful 2 ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, and put it into a very low pan with 4 tablespoonfuls of sugar and 2 of boiling water. Whisk earlier mentioned a very hot fire right until tender and shiny; then combat into the incredibly hot pudding. Cook the pudding inside all 10 minutes, counting against the year the eggs and cornstarch are excess. Provide chilly with powdered sugar and product. This pudding can be poured although scorching into small cups which comprise been rinsed within chilly water. At serving period switch out upon a flat dish, developing a circle, and fill the centre of the dish with whipped product flavored with sugar and vanilla.
The eggs could be omitted, inside which scenario employ the service of one far more tablespoonful of cornstarch.
Unique variation: V1369","url":"https://recipe.bluelayer.org/recipe/10328/chocolate-vienna-design"},{"id":"10306","title":"Cleaning Liquid Salad","ingredients":"1 apple
3 stalks of Kale
4 leaves romaine lettuce
1 slash of lemon, peeled
1 piece ginger root
Unique variation: V1347","directions":"","url":"https://recipe.bluelayer.org/recipe/10306/cleaning-liquid-salad"},{"id":"10286","title":"½ beet","ingredients":"1 stalk of celery
1-2 inch piece of ginger (or to flavor) Stage this generate within just your juicer. Delight in. Energizing Green Juice
1 apple
1 stalk celery
1 handful of parsley
2 handfuls spinach
5 leaves green leaf lettuce
Unique variation: V1327","directions":"","url":"https://recipe.bluelayer.org/recipe/10286/beet"},{"id":"10182","title":"CRANBERRY ORANGE SMOOTHIE","ingredients":"1 cup cranberry juice
1/2 cup sorbet, raspberry-flavored
1 tablespoon orange juice emphasis
1 1/2 cup orange pieces
1/2 cup contemporary cranberries, or cherries","directions":"Incorporate the cranberry juice, sorbet, and orange juice aim inside of a blender. Include the orange parts and cranberries. Combine until finally gentle. Serves 2
Unique variation: V1223","url":"https://recipe.bluelayer.org/recipe/10182/cranberry-orange-smoothie"},{"id":"10138","title":"APPLE MAPLE SMOOTHIE","ingredients":"2 c apple sauce
1 c apple cider
1 c orange juice
2 Tbsp. Vermont maple syrup
1/2 tsp. nutmeg
1/2 tsp. cinnamon","directions":"Merge all elements within a blender and mixture until finally delicate. Pour into eyeglasses and provide.
APPLE PIE A-LA-Manner SMOOTHIE
2 cup frozen vanilla yogurt, nonfat
3/4 cup unsweetened applesauce
1/4 cup apple juice, chilled
1 cup apple, peeled and diced
1/2 teaspoon cinnamon
1/4 teaspoon flooring nutmeg
Mix the frozen yogurt, applesauce, and apple juice in just a blender. Include the apple, cinnamon, and nutmeg. Mixture until eventually soft.
Unique variation: V1179","url":"https://recipe.bluelayer.org/recipe/10138/apple-maple-smoothie"},{"id":"10067","title":"Large Trousers","ingredients":"Feeding on a pity occasion considering the fact that your day laughed at your outsized bloomers? This one will inspiration you to the gain of purpose.
One aspect orange juice One chapter mango juice Ginger ale
Sprint grenadine","directions":"1. Pour equivalent pieces orange and mango juices into a highball glass with beaten ice.
2. Final with ginger ale.
3. Insert grenadine.
4. Top with a slash of lime or a cherry.
520 1000 Suitable BARTENDER’S RECIPES
V ir gin Jacks and Jills 521
Unique variation: V1108","url":"https://recipe.bluelayer.org/recipe/10067/large-trousers"},{"id":"9969","title":"EMERALD ISLE COOLER","ingredients":"May possibly the leprechauns be close to you to spread luck together your direction.
3 scoops vanilla ice product
1 ounce green crème de menthe
1 ounce Irish whiskey
1 ounce club soda","directions":"1. Add vanilla ice product, green crème de menthe, and Irish whiskey into a blender.
2. Mix till gentle.
3. Add into a chilled highball glass.
4. Incorporate club soda.
5. Stir carefully.
851. Ultimate OF THE Early morning
A favourable snicker and a prolonged slumber are the 2 least difficult therapies for all that ails you. Alongside with this consume.
1 ounce brandy
1/2 ounce apple brandy
1/2 ounce lovable vermouth
Sprint of lemon juice
1. Pour cocktail shaker with ice.
2. Increase brandies, vermouth, and lemon juice.
3. Stir nicely towards backside.
4. Anxiety into a cocktail glass.
5. Provide with one olive.
Unique variation: V1010","url":"https://recipe.bluelayer.org/recipe/9969/emerald-isle-cooler"},{"id":"9946","title":"TEQUILA DRY","ingredients":"Ssssh. Don’t inform absolutely everyone. Final key information and facts suggests tremendous spies get pleasure from to indulge inside of Those “Mexican martinis” once on the lookout for terrible adult males south of the border.
1 1/2 ounces tequila
1/2 ounce dry vermouth
1/4 ounce grenadine
2 ice cubes","directions":"1. Pour the tequila, vermouth, and grenadine into a cocktail shaker.
2. Stir.
3. Incorporate the 2 ice cubes.
4. Top with lime or orange wheel.
Unique variation: V987","url":"https://recipe.bluelayer.org/recipe/9946/tequila-dry"},{"id":"9826","title":"BROWN DERBY","ingredients":"COCKTAIL","directions":"Within just the 1945 cinema regular Mildred Pierce, Joan Crawford stated of this Hollywood sizzling place, “People incorporate to consume someplace. Why not right here?”
1/2 ounce whiskey
1/4 ounce grapefruit juice
1/4 ounce honey
1. Fill cocktail glass with ice.
2. Insert whiskey, grapefruit juice, and honey.
3. Shake.
4. Pour into a cocktail glass.
400 1000 Excellent BARTENDER’S RECIPES
V intage Cocktails 401
Unique variation: V867","url":"https://recipe.bluelayer.org/recipe/9826/brown-derby"},{"id":"9779","title":"STARDUST","ingredients":"Unquestionably made through a hippie mixologist in just the lime green
VW van, called inside of honor of his soul buddy.
1/2 ounce citrus vodka
1/2 ounce peach schnapps
1/2 ounce blue curacao
1 ounce bitter mixture
1 ounce pineapple juice
1 splash grenadine
1. Fill a cocktail mixer with ice.
2. Include vodka, peach schnapps, curacao, bitter merge, pineapple juice, and grenadine.
3. Shake.
Unique variation: V820","directions":"","url":"https://recipe.bluelayer.org/recipe/9779/stardust"},{"id":"9665","title":"Swirl with swizzle adhere or piece of sugar cane.","ingredients":"324 1000 Great BARTENDER’S RECIPES
Bahama Mama Tr opical Beverages 325
Unique variation: V706","directions":"","url":"https://recipe.bluelayer.org/recipe/9665/swirl-with-swizzle-adhere-or-piece-of-sugar-cane"},{"id":"9526","title":"GRASSHOPPER","ingredients":"In just Aesop’s fable, the Grasshopper languished though the occupied Ant published for wintertime. Small did the Ant notice with regards to the Grasshopper’s top secret hooch stash.
3/4 ounce crème de cacao
3/4 ounce crème de menthe
3/4 ounce product
1. Fill cocktail shaker with ice.
2. Insert crème de cacao, crème de menthe, and product.
3. Shake.","directions":"4. Pour into chilled cocktail glass.
Unique variation: V567","url":"https://recipe.bluelayer.org/recipe/9526/grasshopper"},{"id":"9455","title":"FRENCHMAN’S FOLLY","ingredients":"Pierre is currently being far too humble—if this libation is a blunder, sacre bleu!
4 ounces gin
3 ounces dry vermouth
1 ounce lemonade
1 ounce water
1. Fill cocktail shaker with ice.
2. Include gin, vermouth, lemonade, and water.
3. Shake.
4. Stress into a chilled martini glass.
Unique variation: V496","directions":"","url":"https://recipe.bluelayer.org/recipe/9455/frenchman-s-folly"},{"id":"9405","title":"PAISLEY MARTINI","ingredients":"A blatant, and very successful, try out to draw in the interest of thirsty hippies just about everywhere.
2 1/4 ounces gin
1/4 ounce dry vermouth
1 teaspoon scotch","directions":"1. Pour cocktail shaker with ice.
2. Include gin, vermouth, and scotch.
3. Stir.
Unique variation: V446","url":"https://recipe.bluelayer.org/recipe/9405/paisley-martini"},{"id":"9310","title":"FRENCH Carry","ingredients":"A consume popularized via Pierre Wonka. Fizzy lifting French consume, in truth.
3 ounces chilled dry glowing wine
1/2 ounce grenadine
2 ounces Perrier water
3 or 4 clean blueberries","directions":"1. Pour glowing wine into a champagne glass.
2. Increase grenadine.
3. Pour with Perrier water.
4. Float blueberries upon ultimate.
Unique variation: V351","url":"https://recipe.bluelayer.org/recipe/9310/french-carry"},{"id":"9229","title":"FUZZY NAVEL","ingredients":"Considerably less distressing than a abdomen button piercing.
1 1/2 ounces peach schnapps
6 ounces orange juice
1. Fill highball glass with ice.
2. Insert peach schnapps and orange juice.","directions":"3. Stir.
Unique variation: V270","url":"https://recipe.bluelayer.org/recipe/9229/fuzzy-navel"},{"id":"9046","title":"SANTA’S Small HELPER","ingredients":"3 ounces lemonade
2 tablespoons lime juice
1 scoop raspberry sorbet
1 scoop vanilla ice product
1 cup ice
Splash cola
Splash lemon-lime soda
Splash grenadine","directions":"1. Pour lemonade, lime juice, raspberry sorbet, vanilla ice product, soda, grenadine, and ice into a blender.
2. Mix all elements until eventually soft and thick.
3. Pour into a pint glass.
4. Greatest with whipped product.
5. Splash product with added grenadine.
6. Top with a cherry.
548 1000 Perfect BARTENDER’S RECIPES
Treatments Without having CUSSING—
The Early morning Right after
ore incorporates it that future doorway to the Economist workplaces within London is a famous and fairly previous- shaped chemist—D. R. Harris. The keep
is made up of a greatest wonderful hangover treatment method, which all those within just will need can acquire inside of a bottle or tincture, or greater but, recently merged specifically there by way of the chemist for a pound take note. Just about every early morning, a procession of outdated gents inside pin-striped satisfies hustle up to the counter for aid. The bufferest of all outdated buffers. Those people of us, not privy to these types of Eu therapies can deliver our individual. All that’s necessary: The energy to stand and combination.
Unique variation: V87","url":"https://recipe.bluelayer.org/recipe/9046/santa-s-small-helper"},{"id":"8919","title":"Pumpkin Bread","ingredients":"- * 1 cup all-motive flour
- * 1 1/2 tsp baking powder
- * 1 tsp pumpkin pie spice
- * 1/2 cup brown sugar, firmly packed
- * 2 Tb vegetable oil
- * 2 eggs
- * 1/2 cup pumpkin (canned)
- * 4 Tb raisins or dried currants, finely chopped","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Inside lower bowl merge flour, baking powder and pumpkin pie spice; preset apart. Inside med. blending bowl merge brown sugar and oil; fight right until very well blended. Battle i
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8919/pumpkin-bread"},{"id":"8895","title":"Warm Fruit Compote","ingredients":"- 1 can peaches, tired
- 1 can pears, weary
- 1 can pineapple chunks, tired
- 1 cup brown sugar
- 1 tsp. cinnamon
- 1 can cherry pie filling","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Minimize all fruit into chunk-sizing parts. Incorporate loosen up of components. Stir all collectively. Deal with and cook upon small 3 to 6 hrs. Seek the services of as a facet di
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8895/warm-fruit-compote"},{"id":"8849","title":"Crockpot Chinese Pie","ingredients":"- 1 to 1 1/2 bodyweight flooring beef
- 1 offer (dry) brown gravy
- 4 to 6 medium crimson or spherical white potatoes, diced (regarding 4 cups)
- 2 tablespoons butter, melted","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
e-ebook://Internet pages/crockpot_recipes.htm
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8849/crockpot-chinese-pie"},{"id":"8800","title":"Crockpot Baked Beans Iv","ingredients":"- 24 to 32 oz. canned Pork and Beans, undrained
- 1 cup ketchup
- 1 high onion, diced
- 1 tsp. penned mustard
- 2 to 3 slices bacon
- 350°F 1 1/2 hrs. The CP variation is soupier.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Mix all components in just CP. Go over and cook upon small in excess of 6 several hours. If you want, can be baked inside oven. Employ a greased 2qt casserole. Put bacon upon final
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8800/crockpot-baked-beans-iv"},{"id":"8770","title":"Site 39 Of 245","ingredients":"- 1 stalk celery, thinly sliced
- 1 medium onion, chopped
- 1 bay leaf
- 3 cups potatoes, peeled and cubed
- 1 package deal frozen put together vegetables (16 oz)
- 1 cup milk
- 1 cup flour
- 1 teaspoon pepper
- 1 9-inch refrigerated pie crust","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
In just Crock Pot, incorporate chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, celery, onion, bay leaf, potatoes, and put together greens. Go over and cook upon small 8 to
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8770/site-39-of-245"},{"id":"8766","title":"Cherry Cobbler","ingredients":"- 1 16 oz can cherry pie filling, gentle
- 1 pkg cake combination for 1 layer cake, or lovable muffin combine
- 1 egg
- 3 tablespoons evaporated milk
- 6 servings.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Put pie filling within flippantly buttered 3 1/2-quart Crock Pot and cook upon significant for 30 minutes. Combination with each other the becoming substances and spoon on to the v
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8766/cherry-cobbler"},{"id":"8738","title":"Site 7 Of 245","ingredients":"- 1 can (20 oz) apple pie filling, apple slices weakened up considerably
- 3 tablespoons brown sugar
- 2 tiny yellow cake mixes (Jiffy - 9-ounce every)
- 2 eggs, crushed
- 3 tablespoons softened butter or margarine
- 1 teaspoon butter or margarine for greasing sluggish cooker/Crock Pot","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Merge elements for apple combination within a low bowl. Incorporate batter elements; blend nicely. Generouslly butter the facets and backside of a 3 1/2 quart gradual cooker/Crock
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8738/site-7-of-245"},{"id":"8718","title":"Mouth watering CHERRY CAKE","ingredients":"- 2 sticks oleo
- 1 1/2 c. sugar
- 4 eggs
- 1 tbsp. lemon juice or extract
- 2 c. flour
- 1 can cherry pie filling","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Product oleo and sugar jointly. Increase eggs, one at a year. Increase lemon juice and flour. Grease and flour 9 x 13 inch pan. Spread inside of pan. Mark off 20 squares. Put one s
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8718/mouth-watering-cherry-cake"},{"id":"8716","title":"CHERRY CHOCOLATE CAKE","ingredients":"- 6 egg whites
- 1 (18.5 oz.) chocolate cake merge
- 1 (21 oz.) can cherry filling - pie combination
- 2 egg whites
- 1 1/2 c. sugar
- 1/4 tsp. product of tartar or 1 tbsp. gentle corn syrup
- 1/3 c. water
- 1 tsp. vanilla extract
- 2 egg whites, sugar, product of tartar, and water inside of greatest of a double boiler. Combat with electric powered mixer upon large pace 1 instant. Position earlier mentioned boiling water, and combat upon higher tempo 7 minutes. Remove in opposition to warmth and increase vanilla, battle 2 minutes","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
--7 Moment FROSTING:-- CAKE: Merge 6 egg whites, chocolate cake incorporate, and 21 ounce can cherry filling. Pour into greased and floured 9 x 13 inch pan. Bake at 350 amounts for
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8716/cherry-chocolate-cake"},{"id":"8703","title":"Fresh new YORK CHEESECAKE","ingredients":"- 1 1/2 c. cinnamon, graham cracker crumbs
- 1/3 c. margarine, melted
- 3 1/4 pkg. 8 oz. product cheese, softened
- 1 can 14 oz. sweetened condensed milk
- 2 eggs
- 2 tsp. vanilla extract","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Preheat oven to 300 levels. Mix graham cracker crumbs and margarine; thrust flippantly upon backside of 9 inch pie pan. Within just heavy mixer bowl, fight product cheese right up
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8703/fresh-new-york-cheesecake"},{"id":"8680","title":"Loaded CHOCOLATE CAKE","ingredients":"- 2 c. flour
- 1 1/3 c. skim milk
- 1 c. sugar
- 2/3 c. margarine softened
- 1 (8 oz.) carton egg beaters
- 2/3 c. cocoa
- 1 1/2 tsp. vanilla
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 can cherry pie filling","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
With mixer mix initial 9 components right up until combined. Overcome at superior tempo 3 minutes. Spread within just a frivolously greased 13 x 9 x 2 inch pan. Bake at 350 stages
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8680/loaded-chocolate-cake"},{"id":"8667","title":"PEACHES & Product CHEESE CAKE","ingredients":"- 3/4 c. flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 1/4 oz. dry vanilla pudding combination, NOT immediate
- 3 tbsp. delicate margarine
- 1 egg
- 1/2 c. milk
- 1 (15 to 20 oz.) can sliced peaches or pineapple chunks
- 8 oz. product cheese
- 1/2 c. sugar
- 3 tbsp. reserved juice
- 1 tbsp. sugar
- 1/2 tsp. cinnamon
- 9 inch deep dish or 10 inch pie pan. Vacation spot worn out fruit above batter. Battle filling components 2 minutes at medium pace. Spoon to in just 1 inch of gain of batter. Merge sugar-cinnamon and sprinkle higher than filling. Bake at 350 amounts for 30 to 35 minutes. Interesting and refrigerate.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Merge batter components. Combat 2 minutes at medium rate. Pour into greased
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8667/peaches-product-cheese-cake"},{"id":"8665","title":"Easy & Very simple CHEESECAKE","ingredients":"- 2 (8 oz.) product cheese
- 3 lg. eggs
- 2/3 c. sugar
- 1/2 tsp. vanilla
- 8 oz. bitter product
- 3 tbsp. sugar
- 1 tsp. vanilla
- 22 to 25 minutes at 350 stages. Flip oven off. Awesome cheesecake 5 minutes. Blend bitter product, 3 tablespoons sugar and 1 teaspoon vanilla. Spread about hot cheesecake and return to oven for 2 minutes. Amazing and refrigerate.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Combat product cheese (place temperature), eggs, 2/3 cup sugar and 1/2 teaspoon vanilla with mixer until finally soft. Pour into properly greased 9 inch pie plate. Bake
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8665/easy-very-simple-cheesecake"},{"id":"8649","title":"FRUIT AND CAKE","ingredients":"- 1 pkg. yellow cake combination
- 1/4 c. oil
- 2 eggs
- 1/2 c. water
- 1 can cherry pie filling","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Pour oil inside 9 x 13 pan, tilt to deal with the backside. Put cake combine, eggs and water within just a bowl. Stir until finally effectively mixed (regarding 2 minutes). Spread
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8649/fruit-and-cake"},{"id":"8601","title":"Very simple CHOCOLATE CHERRY CAKE","ingredients":"- 1 box chocolate fudge cake incorporate
- 1 (20 oz.) cherry pie combine
- 1 tsp. almond flavoring
- 1 c. sugar
- 5 tbsp. butter
- 1/3 c. milk
- 1 c. chocolate chips","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Deliver cake as directed upon box, including pie blend and flavoring. Bake 25 to 30 minutes at 350 amounts. --ICING:--
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8601/very-simple-chocolate-cherry-cake"},{"id":"8556","title":"WHIPPED Product CAKE","ingredients":"- 1 sponge or pound cake (loaf sizing)
- 2 1/2 tbsp. flour
- 3/4 c. sugar
- 1/2 c. orange juice
- 1 overwhelmed egg
- 2 levels of cake (previously 4). At the time mix cools, increase 1/2 pint of major product whipped. Spread filling amongst each individual layer, upon final and upon facets. REFRIGERATE Right away. Dunedin, Florida","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Juice of 1/2 lemon Sm. piece butter Within double boiler, boil to custard over components. Mounted apart to neat. Break
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8556/whipped-product-cake"},{"id":"8554","title":"LEMON CHEESECAKE","ingredients":"- 1/4 c. butter
- 1 1/2 c. graham cracker crumbs
- 8 oz. product cheese
- 1 pkg. lemon Jello
- 1 c. sugar
- 1 can evaporated milk","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Mixture melted butter and cracker crumbs inside pie plate and force to form. Bake 15 minutes within just delicate oven. Neat. Product cheese inside of mixer. Include sugar and Jell
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8554/lemon-cheesecake"},{"id":"8542","title":"RUTH'S BLACK FOREST DUMP CAKE","ingredients":"- 1 (8 oz.) can overwhelmed pineapple, worn out, preserve juice
- 1 (21 oz.) can cherry pie combination
- 1 (18 oz.) Devil's foods cake incorporate
- 1 c. chopped pecans
- 1/2 c. melted oleo
- 1 hour at 350 concentrations. Clearwater, Florida","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Flippantly grease 13 x 9 inch pan, layer worn out pineapple. Minute layer - increase pie filling. 3rd layer - dry cake blend higher than filling. Fourth layer - sprinkle with pecan
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8542/ruths-black-forest-dump-cake"},{"id":"8517","title":"FLOWER POT CAKE","ingredients":"- 1 pkg. Oreo cookies
- 1 (16 oz.) can lovable cherry pie
- 1 bag of gummy worms (5 or 6)
- 1 flower pot
- 1 stem of synthetic bouquets
- 1 spade shovel","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Crumble Oreo cookies inside of backside of flower pot. Space a layer of the cheesecake, then a layer of pie filling and then a layer of Oreo crumbs. Option levels until eventually
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8517/flower-pot-cake"},{"id":"8508","title":"CHOCOLATE YUM YUM CAKE","ingredients":"- 1 box chocolate cake merge
- 1 c. pecans, chopped
- 1 adhere correct butter
- 1 (8 oz.) pkg. product cheese, softened
- 1 box powdered sugar
- 3 eggs
- 1 tsp. vanilla","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Merge together with pie crust and pat in just 9 x 13 inch pan. --Best LAYER:-- Mixture with each other and spread upon supreme of backside layer. Bake at 350 amounts for 40 minutes
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8508/chocolate-yum-yum-cake"},{"id":"8506","title":"PETITE CHERRY CHEESECAKE","ingredients":"- 2 (8 oz.) pkgs. product cheese, softened
- 3/4 c. sugar
- 2 eggs
- 1 tbsp. lemon juice
- 1 tsp. vanilla
- 1 lg. can cherry pie filling","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Fight product cheese, sugar, eggs, lemon juice and vanilla until eventually mild and fluffy. Line muffin pans with paper baking cups and Room vanilla wafer inside backside of each
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8506/petite-cherry-cheesecake"},{"id":"8485","title":"Difficult CHEESECAKE","ingredients":"- 3/4 c. sugar
- 2 eggs
- 2 tsp. vanilla
- 1/2 c. Bisquick
- 2 (8 oz.) pkgs. product cheese, slice into 1 inch cubes & softened
- 1/2 tsp. grated lemon peel
- 1 c. bitter product
- 2 tsp. vanilla
- 2 tbsp. sugar","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
--CHEESECAKE TOPPING:-- Warmth oven to 350 ranges. Grease pie plate 9 x 1 1/4 inches. Desired destination all components until toppings within blender container. Mix upon superior
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8485/difficult-cheesecake"},{"id":"8447","title":"DUMP CAKE","ingredients":"- 2 c. sugar
- 2 c. flour
- 2 tsp. soda
- 2 eggs, somewhat crushed
- 1 can pineapple pie filling
- 1 c. sugar
- 1 adhere butter
- 1 sm. can Milnot
- 1 tsp. vanilla
- 9 inch pan. Bake at 350 amounts for 35 to 40 minutes. Boil closing 4 components","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Blend 1st 5 elements collectively (can employ spoon to combination). Grease and flour 13 x for 7 minutes. Punch holes inside of very hot cake with toothpick or spoon benefit and po
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8447/dump-cake"},{"id":"8440","title":"CHOCOLATE CHERRY CAKE","ingredients":"- 1 fudge cake incorporate
- 1 can (20 oz.) cherry pie filling
- 1 tsp. almond extract
- 2 eggs
- 1 c. sugar
- 5 tbsp. margarine
- 1/3 c. milk
- 1 c. chocolate chips
- 1/2 c. chopped crazy","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Merge cake merge, pie filling, extract and eggs. Overcome as a result of hand right until perfectly blended. Pour into greased 9 x 13 x 2 inch pan. Bake at 350 concentrations for 2
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8440/chocolate-cherry-cake"},{"id":"8421","title":"CHERRY Product CHEESECAKE","ingredients":"- 1 graham cracker crust shell
- 1 lg. brick product cheese
- 1 sm. container whipped product
- 2 heaping tbsp. powdered sugar
- 1 can Comstock cherry pie filling","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Mixture alongside one another product cheese, whipping product and powdered sugar right until tender. Pour into graham cracker shell. Pour cherry filling upon greatest. Chill and p
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8421/cherry-product-cheesecake"},{"id":"8420","title":"CHOCOLATE RASPBERRY CHEESECAKE","ingredients":"- 3 sq. Baker's semi-adorable chocolate
- 1/4 c. water
- 8 oz. Philadelphia light-weight product cheese
- 1/2 c. raspberry fruit spread (mild or minimal calorie)
- 3 1/4 c. (8 oz.) Great Whip mild
- 2 tbsp. water
- 1/4 cup fruit spread. Mechanically stir in just 2 1/2 cups whipped topping right until tender. Spread within just 8 or 9 inch pie plate or springform pan. Freeze 3 to 4 several hours. Remove against freezer; allow stand 15 minutes. Temporarily warmth and stir becoming fruit spread and water right up until properly put together. Garnish with fruit spread sauce, a dollop of whip product and clean raspberries. Keep leftover cheesecake inside freezer.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Fresh new raspberries Microwave chocolate with water at substantial for 1 to 1 1/2 minutes or warm upon amount ultimate upon reduced, stirring persistently right up until nearly me
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8420/chocolate-raspberry-cheesecake"},{"id":"8418","title":"PUMPKIN CHEESECAKE","ingredients":"- 3/4 c. graham cracker crumbs
- 3 tbsp. melted butter
- 1 tsp. cinnamon
- 2 tbsp. firmly packed brown sugar
- 3 tbsp. chopped pecans (opt.)
- 4 (8 oz.) product cheese
- 1/4 c. sugar or firmly packed brown
- sugar
- 3 eggs
- 2 tbsp. flour
- 1 (30 oz.) can pumpkin pie merge
- 1/4 c. chopped pecans or walnuts","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Preheat oven to 325 stages. Grease 9 inch spring sort pan or spray with non- adhere spray. Incorporate crust components and line facets and backside of pan. Battle product cheese w
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8418/pumpkin-cheesecake"},{"id":"8417","title":"Mother'S CHEESECAKE WITH Bitter Product","ingredients":"- 1 lb. product cheese
- 1/2 c. sugar
- 3 eggs
- 1 tsp. vanilla
- 1/8 lb. margarine
- 1 2/3 c. rolled graham crackers
- 2 tbsp. sugar
- 1 pt. bitter product
- 1/3 c. sugar
- 1 tsp. vanilla
- 1 can cherry pie filling","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Product cheese and sugar. Insert eggs, one at a year. Increase vanilla and blend nicely. Fixed apart. Soften margarine. Include graham crackers and sugar. Spread firmly within just
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8417/mothers-cheesecake-with-bitter-product"},{"id":"8405","title":"Magic formula CAKE","ingredients":"- 1 pkg. coconut or any other type of cake combine
- 1 pkg. prompt coconut pudding & pie filling
- 3/4 c. water
- 3/4 c. cooking oil
- 4 complete eggs
- 1/2 adhere butter or margarine
- 1/2 c. orange juice","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Juice of 1 lemon Merge all cake elements and fight very well, including the 4 eggs one at a season. Pour into a greased and floured bundt cake pan. Bake at 350 concentrations for p
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8405/magic-formula-cake"},{"id":"8372","title":"MINIATURE CHERRY CHEESECAKES","ingredients":"- 3 (8 oz.) pkgs. product cheese
- 1 tsp. vanilla
- 2/3 c. sugar
- 3 eggs
- 15 minutes. Final with can of cherry pie filling. Chill.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Merge very first flour substances alongside one another. Crush vanilla wafers and issue inside little tins in just a muffin pan. Put cheesecake combination inside of tins. Bake at
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8372/miniature-cherry-cheesecakes"},{"id":"8357","title":"BAKED PANCAKES","ingredients":"- 1/4 c. margarine or butter
- 1/4 c. brown sugar
- 1/3 c. pancake or maple syrup","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Mixture these kinds of with each other inside of pan above minimal warmth until eventually butter is melted. Pour into a 9- inch spherical cake pan or pie pan. Pancake incorporate
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8357/baked-pancakes"},{"id":"8264","title":"Sbarro Rigatoni Ala Vodka","ingredients":"- 1/2 Cup Lukewarm Water
- 1 Tbls. Sugar
- 1 Offer Occupied Dry Yeast
- 3/4 Cup Lukewarm Milk
- 1/2 Teas. Salt
- 1/4 Teas. Baking Soda
- 2 1/2 Cups Flour","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Yellow Cornmeal In just an 8 oz. measuring cup, stir collectively to start with 3 elements; make it possible for mix stand right up until it bubbles to ultimate of cup. Dissolve baking soda within 1/2 Tbs. heat water. Wi.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8264/sbarro-rigatoni-ala-vodka"},{"id":"8252","title":"Rib Shack Barˆ’Bˆ’Q Sauce","ingredients":"- 1 (9ˆ’inch) frozen deepˆ’dish apple pie (double crust or oldˆ’formed)
- 1 adhere Butter
- 1 Cup Light-weight Brown Sugar
- 3 1/2 tsp. Cinnamon
- 1/4 tsp. Allspice
- 1/4 tsp. Flooring Clove
- 1 1/2 tsp. Lemon Juice
- 3/4 Cup flour
- 1/2 Cup sugar
- 10 Tbsp. frozen butter
- 1 1/3 Cups chopped walnuts","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Ice product (optional) Make it possible for pie thaw at house temperature for 30 to 45 minutes. Preheat oven to 350 levels. Within a minor saucepan, soften the adhere of butter around medium warm. Incorporate 1/2 cup bro.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8252/rib-shack-bar-b-q-sauce"},{"id":"8246","title":"Crimson Lobster Fried Catfish & Hushpuppies","ingredients":"- 1/3 cup Wonder Whip Salad Dressing
- 2/3 cup Bitter product
- 1/4 cup Confectioner's Sugar
- 3 Tablespoons adorable white onion, chopped good
- 2 Tablespoons cute pickle relish against jar with the relish juice
- 3 Teaspoons carrot, chopped high-quality
- 1/4 Teaspoon salt","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Chop the cute white onion inside of foods processor, put in just low container and fastened apart. Chop carrot within just foodstuff processor, and insert to onion. Blend inside currently being elements and stir to combi.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8246/crimson-lobster-fried-catfish-hushpuppies"},{"id":"8232","title":"Pop Tarts","ingredients":"- 3 cups Selfˆ’expanding flour
- 1 cup Cornstarch
- 3 tbl. Expert salt
- 2 tbl. Paprika
- 1 teas. Baking soda
- 1 pk. Italian Salad Dressing Combination Powder
- 1 pk. Onion Soup Incorporate ˆ’ˆ’ (1 1/2 Ounces)
- 1 pk. Spaghetti sauce combination ˆ’ˆ’ (1/2 Ounce)
- 3 tbl. Sugar
- 3 cups Corn flakes ˆ’ˆ’ beaten
- 2 Eggs ˆ’ˆ’ very well overwhelmed
- 1/4 cup Chilly water
- 4 lb. Chicken ˆ’ˆ’ slice up
- 9x12x2 baking pan. Mounted it apart. Preheat oven to 350~. Dip chicken sections 1 piece at a year as follows: 1ˆ’Into dry coating combination. 2ˆ’Into egg and water mixture. 3ˆ’Into corn flakes. 4ˆ’Briskly nonetheless temporarily back again","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Incorporate initially 9 components inside of high bowl. Put the cornflakes into one more bowl. Put eggs and water in just a 3rd bowl. Put ample corn oil into a hefty spacious skillet to fill it 1\" deep. Get hold of it Sc.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8232/pop-tarts"},{"id":"8215","title":"Fruit Filling:","ingredients":"- 1 ˆ’ 21 oz. can pie filling (cherry, blueberry, or apple)
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 cup straightforward oats
- 1/2 cup enterprise butter or margarine
- 1 teaspoon cinnamon","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8215/fruit-filling"},{"id":"8190","title":"Outback Steakhouse Ranch Dressing","ingredients":"- 1 envelope Taco Seasoning Blend
- 1 envelope Beneficial Seasonings Italian Dressing Combine
- 24 hrs. Drain, and grill or broil as you want.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Pierce steaks within numerous sites with tines of fork. Rub within just oil and grime within seasoning combination. Then pour Coca Cola (Diet regime or Regular monthly) in the vicinity of steaks in just deep plastic or g.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8190/outback-steakhouse-ranch-dressing"},{"id":"8135","title":"McDonald's Incredibly hot Apple & Cherry Pies","ingredients":"- 1 egg
- 1 cup water
- 1 cup allˆ’cause flour
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon MSG (Accessory)
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
- 4 chicken breast filets, each individual slash into 6ˆ’7 chunk sized parts","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Battle the egg and then incorporate it with 1 cup water within just a lower, shallow bowl. Stir. Mix the flour, salt, MSG, pepper, onion powder and garlic powder within a one gallon dimensions zip lock bag. Pound just ab.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8135/mcdonalds-incredibly-hot-apple-cherry-pies"},{"id":"8134","title":"Cooking Your Pies:","ingredients":"- 1. Preˆ’warmth your deep fryer to 375 . In addition preˆ’warmth your oven to incredibly hot.
- 2. All of a sudden dip a frozen pie inside of chilly water, producing of course to immerse it completely.
- 3. Lose the pie into the warm oil. Be carefulˆ’ˆ’ˆ’it will maximum going splatter. Just after all the pies are in just the fryer, Space your spare fryer basket about the
- 4. Cook 5ˆ’7 minutes. Examine right after 5 minutesˆ’ˆ’ˆ’the coloration must be a golden
- 5. Following deep frying, meticulously remove the cooked pies and drain for 1","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: best. (\"Sandwiching\" the pies in between the 2 baskets.) This guarantees the pies are totally submerged. It is major that the pies are thoroughly submerged or a Wonderful aspect of it received't cook adequately. McDonald.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8134/cooking-your-pies"},{"id":"8133","title":"(Identify them inside of the refrigerated component)","ingredients":"- 1. Unroll the Pillsbury turnover dough. You will include 6 3\"x3\" areas. You will employ the service of 4 of them. Extend them out to in excess of 4\"x5\" rectangles. Do this
- 2. Spread 1/2 of the pie filling upon one dough, and the other 50 percent upon a different, leaving pertaining to 1/2\" of dough in close proximity to edges. Very clear a 3/4\" Room lengthwise down the heart of both equally.
- 3. Issue the currently being 2 doughs upon ultimate of the 2 with the filling. Crimp the edges. You'll incorporate what appears together with 2 large popˆ’tarts.
- 4. Minimize either of them specially down the heart, inside of that 3/4\" Room you manufactured. Crimp these 2 edges.
- 5. Manipulate as necessary to taste an eye-catching, uniform formed pie. They really should glance together with low burritos, just crimped about the edges.
- 6. Position all 4, flat upon waxed paper, inside of the freezer. The moment relating to 45 minutes, spray all aspects of just about every pie with water mist. Return to the freezer for at minimal a further hour.
- 7. Level within a freezer bag and seal for foreseeable future employ the service of, or consider prepared to deepˆ’fry them.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8133/identify-them-inside-of-the-refrigerated-component"},{"id":"8122","title":"Marie Callender's Pie Crust","ingredients":"- 8 Cups potatoes; peeled and cubed
- 2 Cups chopped onion
- 4 Cups chopped celery
- 2 Teaspoons salt
- 4 Cups water
- 4 Cups Halfˆ’andˆ’50 %
- 6 Tablespoons butter or margarine
- 1 Cup shredded sharp cheddar cheese","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Position potatoes, onions, celery, and salt in just the 4 c of water within a weighty pot. Simmer over 15 minutes till greens are soft. Put inside of blender and puree till chunky. Return soup to pot and insert halfˆ’and.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8122/marie-callenders-pie-crust"},{"id":"8102","title":"Tiny Debbie Oatmeal Product Pies","ingredients":"- 3 Cups Soybean oil
- 2 Bodyweight Clean cod fillets
- 1 Cup Selfˆ’increasing flour
- 1/3 Cup Dry Mustard
- 1 Cup Water
- 1 Egg
- 2 Teaspoons Granulated sugar
- 2 Teaspoons Salt","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Sift alongside one another mustard and flour. Warmth oil to 400. Lower the fish into virtually 7x2\" wedges. With a mixer mixture the flour combination, water, egg, sugar, and salt. Dip just about every fillet into the ba.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8102/tiny-debbie-oatmeal-product-pies"},{"id":"8083","title":"KFC Gravy","ingredients":"- 20 Chicken Wings, ideas eliminated
- 2 cups flour
- 2 eggs
- 2/3 cup milk
- 1 Bottle KC Masterpiece Authentic BBQ Sauce
- 1/4 cup honey","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: oil for deep frying Clean the chicken wings, then remove the wing pointers; slice the other 2 components in just 50 %. Shake off the extra water. House the eggs and milk within just a bowl and merge very well. Preset apa.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8083/kfc-gravy"},{"id":"8078","title":"Kentucky Derby Museum Pie","ingredients":"- 2 qts. tomato puree
- 1 1/3 Cups vinegar
- 1/2 Cup sugar
- 2 teaspoons full allspice
- 2 sticks cinnamon
- 1 teaspoon full cloves
- 1 1/2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Blend puree, vinegar and sugar inside of a significant sauce pot. Tie complete spices inside of a cheesecloth bag. Include to tomato combination; include being substances and cook little by little until eventually as thi.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8078/kentucky-derby-museum-pie"},{"id":"8077","title":"Kenny Rogers Fireˆ’Andˆ’Ice Chili","ingredients":"- 1 adhere butter
- 1 Cup sugar
- 2 eggs, overwhelmed
- 1/2 Cup flour pinch of salt
- 2 Tablespoons Kentucky Bourbon (or 1 teaspoon vanilla)
- 1 Cup chopped pecans
- 1 Cup chocolate chips
- 1 9\" pie shell, partly baked","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 350 F. Product butter and sugar. Insert crushed eggs, flour, salt, and Kentucky Bourbon (or vanilla). Incorporate chocolate chips and ridiculous. Stir perfectly. Pour into partly baked pie shell and bake .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8077/kenny-rogers-fire-and-ice-chili"},{"id":"8070","title":"K.C. Masterpiece BBQ Sauce","ingredients":"- 1 qt water
- 2 1/2 cups Sugar
- 3 tablespoons Prompt espresso
- 1 tablespoon Vanilla
- 2 1/2 cups Vodka","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Deliver water, sugar and espresso to a boil inside of a saucepan. Simmer Exceptionally slowly but surely for 3 several hours. Combination will be fairly dim and syrupy. Great. Increase vanilla and vodka. Produces 7 cups.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8070/k-c-masterpiece-bbq-sauce"},{"id":"8056","title":"Restaurant Cappuccino:","ingredients":"- 1/4 C. Powdered Creamer
- 1/3 C. Sugar
- 1/4 C. Fast Espresso
- 1 Orange flavored piece of challenging sweet","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Procedure within a blender upon liquify right until put together. Retailer inside an air restricted container.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8056/restaurant-cappuccino"},{"id":"7976","title":"El Pollo Loco Chicken","ingredients":"- 20 ounces chocolate chip ice product
- 2 cups 4ˆ’grain flake cereal, beaten
- 1 1/2 tablespoons sugar
- 3 1/2 teaspoons floor cinnamon
- 2 eggs
- 1 teaspoon water
- 4 (8ˆ’inch) flour tortillas Oil for deepˆ’frying Cinnamon put together with sugar Whipped product
- 4 maraschino cherries","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Sort ice product into 4 balls. Position within just baking pan and freeze potent, 2 several hours or more time. Mixture cereal, sugar and cinnamon. Divide both amongst 2 pie plates or other shallow packing containers. Ba.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7976/el-pollo-loco-chicken"},{"id":"7969","title":"Dunkin Doughnuts","ingredients":"- 1 cup peanut butter
- 1 cup corn syrup
- 1/2 cup chocolate chips
- 1 cup brown sugar
- 3/4 cup peanuts
- 1/2 cup sesame seeds
- 1ˆ’1/2 cup rice krispies
- 1/2 cup sunflower seeds (uncooked, shelled)","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Simmer peanut butter, corn syrup, chocolate chips, and brown sugar jointly for 8ˆ’10 minutes. Incorporate within just being elements. Push on to cookie sheet. Interesting and lower into bars. Do NOT put within refrigerat.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7969/dunkin-doughnuts"},{"id":"7953","title":"Crab Ragoon","ingredients":"- 1ˆ’1/2 cups flour
- 1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cups butter
- 1 (6 oz.) pkg. Nestle's semiˆ’lovable chocolate morsels
- 1/4 cups milk
- 1 egg
- 1 (21 oz.) can cherry pie filling
- 1/2 cups crazy, finely chopped
- 1 tablespoon oil, medˆ’small warmth, with 2ˆ’oz pecan elements. Stir simply just until finally heated and hardly bubbly. Sprinkle with 4 tablespoons sugar.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 350F. Inside of substantial bowl, mix flour, sugar, baking powder, salt and butter; minimize with pastry blender until finally crumbs are dimension of high peas. Soften in excess of sizzling (not boiling).
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7953/crab-ragoon"},{"id":"7877","title":"Burger King's Hershey Sundae Pie","ingredients":"- 1 Cup Peanut Butter
- 1/3 cup light-weight corn syrup
- 1 cup sugar
- 1/3 cup water","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Melted Milk Chocolate Cook syrup, sugar, and water to 310 F. Remove in opposition to warmth. Stir in just warmed peanut butter (sizzling a little bit inside of microwave) right until properly merged. Pour into a greased .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7877/burger-kings-hershey-sundae-pie"},{"id":"7847","title":"Bob Evans Peanut Butter Pie","ingredients":"- 1 pound Bob Evans Farms Unique Recipe Vast majority Sausage
- 1/4 cup allˆ’motive flour
- 2 cups milk
- 8 published biscuits","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: salt & pepper to style Crumble sausage into a enormous skillet. Cook about medium warmth until finally browned, stirring sometimes. Stir within flour till dissolved. Bit by bit stir inside of milk. Cook right up until th.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7847/bob-evans-peanut-butter-pie"},{"id":"7846","title":"Bob Evan's Colonial Dressing","ingredients":"- 1 5 oz. pkg. Jellˆ’O Instantaneous Vanilla Pudding
- 2 cups chilly skim milk (you may well seek the services of any milk you including)
- 1/2 cup whipping product, whipped
- 1ˆ’1/4 cup creamy peanut butter
- 1 prebaked pie shell of your determination (employ the service of a geared up designed, refrigerated crust, or you can bake your personal), flippantly browned
- 1 ˆ’ 8 Ounce container of Awesome Whip (or retailer brand name very similar) Garnish: chocolate syrup & beaten peanuts","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Whisk with each other pudding incorporate and chilly milk inside bowl until eventually creamy. Increase 1/2 cup whipped whipping product, peanut butter. Whisk right until comprehensively combined. Pour into baked pie she.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7846/bob-evans-colonial-dressing"},{"id":"7821","title":"BB King's BBQ Ribs","ingredients":"- 1/2 cup darkish soy sauce
- 2 Tbs Worcestershire sauce
- 1 tsp monosodium glutamate (optional)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp powdered ginger
- 2 Tbls. recently floor black pepper
- 1/2 tsp Tabasco
- 1/2 tsp liquid smoke seasoning
- 2 kilos lean beef brisket, eyeˆ’ofˆ’spherical or flank steak, trimmed totally of excess weight and lower throughout grain into slices 1/4 inch thick","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: To guidance inside reducing meat thinly, freeze the meat somewhat until finally ice crystals are fashioned. Combination all substances unless meat within lower bowl. Dip each and every piece of meat into marinade, coatin.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7821/bb-kings-bbq-ribs"},{"id":"7796","title":"A1 Sauce","ingredients":"- 1 Cup Complete blanched almonds
- 1 Tsp. Butter
- 1 Lb. White chocolate","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: This is a mircowave recipe. Issue almonds and butter within just a 9ˆ’inch glass pie plate. Cook upon significant (max. ability) 4 to 5 1/2 minutes, or right up until almonds are toasted, stirring 2 times all through coo.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7796/a1-sauce"},{"id":"7791","title":"A&W Chili Puppies","ingredients":"- 1 Sabrett brand name 2 ounce beef frankfurter (7½\" lengthy)
- 1 month-to-month warm puppy roll
- 3 Tablespoons A&W Coney Island Sauce (check out recipe less than)
- 1 Tablespoon chopped white onion
- 1/2 Tablespoon Kraft shredded light-weight cheddar cheese (optional)","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7791/a-w-chili-puppies"},{"id":"7790","title":"Traditional Piadina","ingredients":"- 4 cups (500 g) all-cause flour or cake flour
- 7/8 cup (200 ml) milk
- 3 tsp. (15 g) baking powder
- olive oil alternatively yields a lighter, crispier consequence.
- Basil, 9, 10, 14, 28, 52,
- Cheese, blue, 8
- Cheese, gentle, 57, 64
- Flour, 10, 12, 14, 16, 18,
- Flour, \"00\" style, 10, 64,
- Flour, buckwheat, 57, 82
- Flour, durum wheat, 54
- Flour, chickpea, 57, 84
- Flour, cornmeal, 57, 80
- Flour, millet, 56","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7790/traditional-piadina"},{"id":"7771","title":"And Ricotta Cheese","ingredients":"- 5 cups (650 g) all-reason flour or
- 3/4 tsp. (2 g) occupied dry yeast
- 1 lb (500 g) ricotta cheese
- 1 lb (500 g) new spinach
- 1 oz. (30 g) Parmigiano-Reggiano cheese, grated
- 1 clove garlic
- 3 tbsp. (45 ml) added-virgin olive oil","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7771/and-ricotta-cheese"},{"id":"7752","title":"Pissaladiera","ingredients":"- 5 cups (650 g) all-rationale flour or Ital- ian \"00\" flour, moreover even more as demanded
- 1/2 oz. (15 g) occupied dry yeast
- 2 cups (500 g) beaten tomatoes
- 11 oz. (300 g) onions, thinly sliced
- 4 cloves garlic
- 2 tbsp. (30 ml) much more-virgin olive oil
- Salt","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7752/pissaladiera"},{"id":"7732","title":"Spring Lamb Shepherd's Pie","ingredients":"- 1kg boneless shoulder of lamb
- Salt and recently floor black pepper
- 50g pancetta, approximately chopped
- 1 sprig clean rosemary
- 400g can plum tomatoes, chopped
- 250ml lamb or vegetable stock
- 1kg Desirée potatoes
- 200ml milk
- garlic to the pan, and toss within the sprig of rosemary and tomatoes. Pour in just the","directions":"1. Gather and prep all ingredients before cooking.
2. Start with medium heat (or preheat oven if baking).
3. Add ingredients in sequence and cook until done.
4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7732/spring-lamb-shepherds-pie"},{"id":"7710","title":"Lemon Meringue Pie","ingredients":"- 110g caster sugar
- 225ml chilly water
- 80g butter
- 220g caster sugar
- Lemon Pasta","directions":"1. Gather and prep all ingredients before cooking.
2. Start with medium heat (or preheat oven if baking).
3. Add ingredients in sequence and cook until done.
4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7710/lemon-meringue-pie"},{"id":"7709","title":"Lemon Linguini","ingredients":"- 455g dried Linguini
- 75ml olive oil
- 125g Parmesan, recently grated
- Lemon Meringue Pie","directions":"1. Gather and prep all ingredients before cooking.
2. Start with medium heat (or preheat oven if baking).
3. Add ingredients in sequence and cook until done.
4. Adjust seasoning, then plate and serve.","url":"https://recipe.bluelayer.org/recipe/7709/lemon-linguini"},{"id":"7667","title":"UPSIDE-DOWN APPLE PIE","ingredients":"- 1 cup confectioners' sugar
- 3 teaspoon salt
- 6 tablespoons butter, chilly and cubed
- 2 tablespoons chilly water (if demanded)
- 6 tablespoons butter
- 2 cup granulated sugar
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon floor cardamom","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7667/upside-down-apple-pie"},{"id":"7617","title":"Very good FISH PIE","ingredients":"- 16 ounces cod fillets, minimize into chunk-measurement elements
- 1 teaspoon dried minced onion
- 1 teaspoon dried minced garlic
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon granulated sugar
- 1 tablespoon recently grated Parmigiano-Reggiano cheese
- 4 cups published mashed potatoes
- 1 teaspoon paprika","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7617/very-good-fish-pie"},{"id":"7609","title":"LAMB SHEPHERD'S PIE","ingredients":"- Water, as expected
- 1 cup milk
- 1 cup bitter product
- 1 pound flooring lamb
- Salt, to style
- Pepper, to flavor
- 1 pound lean floor beef
- 2 tablespoons all-cause flour
- 2 cups chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 teaspoons mustard powder
- 1 cup frozen peas, thawed","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7609/lamb-shepherds-pie"},{"id":"7590","title":"WELSH PORK PIE","ingredients":"- 1 teaspoon dried sage
- 2 tablespoons Worcestershire sauce
- Salt and recently flooring black pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7590/welsh-pork-pie"},{"id":"7589","title":"A few-PORK PIE","ingredients":"- 3 tablespoons butter
- 1 pound vast majority pork sausage
- 3 tablespoons all-cause flour
- 1 cup milk or hefty product
- 1 tablespoon dried parsley
- 1 teaspoon dried sage or thyme
- 1 teaspoon savory
- 1 teaspoon recently flooring black pepper
- 1 cup broth
- 1 cup cooked ham, cubed","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7589/a-few-pork-pie"},{"id":"7553","title":"JAMAICAN MEAT PIE CASSEROLE","ingredients":"- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 2 tablespoons curry powder
- 2 teaspoons paprika
- Salt and recently floor black pepper to flavor
- 1 tablespoon white or white wine vinegar
- 1 cup bread crumbs
- 1 teaspoon granulated sugar, or to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7553/jamaican-meat-pie-casserole"},{"id":"7552","title":"ARMENIAN MEAT PIE","ingredients":"- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon floor allspice
- Salt and recently floor black pepper to flavor
- 2 tablespoons tomato paste
- 1 tablespoon dried parsley
- 1 teaspoon dried mint","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7552/armenian-meat-pie"},{"id":"7551","title":"UPSIDE-DOWN BEEF POT PIE","ingredients":"- 1 cup additionally 2 tablespoons butter
- 1 cup Cheddar cheese, grated
- 2 teaspoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups cooked beef, diced or shredded
- 1 cup frozen peas and carrots, thawed
- 1 cup diced cooked potatoes
- 1 cup beef gravy","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7551/upside-down-beef-pot-pie"},{"id":"7550","title":"STEAK AND MUSHROOM PIE","ingredients":"- 4 slices bacon, reduce into minimal cube
- 2 tablespoons butter
- 8 ounces fresh new button or cremini mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- 3 tablespoons all-rationale flour
- 1 cup Madeira wine or broth
- 1 teaspoon dried parsley
- 1 teaspoon Mrs. Sprint Authentic Merge
- 1 cup beef broth
- 1 cup cooked sirloin steak or roast beef, shredded or cubed","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7550/steak-and-mushroom-pie"},{"id":"7547","title":"IMPROVISED SHEPHERD'S PIE","ingredients":"- 4 cups leftover meat or cooked hamburger
- 1 tablespoon further-virgin olive oil
- 1 cup bitter product
- 4 cups mashed potatoes
- 8 ounces Cheddar cheese, shredded","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7547/improvised-shepherds-pie"},{"id":"7489","title":"CHICKEN POT PIE","ingredients":"- 1 cup butter
- 1 teaspoon dried thyme
- 8 ounces button mushrooms, cleaned and sliced
- 6 cups chicken broth
- 1 cup all-cause flour
- 1 cup dry white wine
- 1 cup hefty product
- 1 cup frozen baby peas, thawed
- Salt and recently flooring black pepper to style
- 2 tablespoons water","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7489/chicken-pot-pie"},{"id":"7407","title":"CINCINNATI CHILI","ingredients":"- 3 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons chili powder
- 2 tablespoons semisweet chocolate chips
- 2 tablespoons purple wine vinegar
- 2 tablespoons honey
- 1 tablespoon pumpkin pie spice
- 1 teaspoon flooring cumin
- 1 teaspoon floor cardamom
- 1 teaspoon floor cloves
- Salt and recently floor black pepper to flavor
- 1 pound cooked pasta of your option
- 4 cups American or Cheddar cheese, shredded","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7407/cincinnati-chili"},{"id":"7190","title":"Candied Peel","ingredients":"- 1/2 doz. lemons, oranges, or grapefruit
- 1/2 c. water
- 1 c. sugar","directions":"1. Unique step: is well prepared to coat with sirup.
2. Unique step: CANDIED PEEL
3. Unique step: 140 / 211
4. Unique step: Remove the pores and skin inside quarters versus the fruit, scrape off as significantly of the white as probable, and slash every single piece of pores and skin into slender strips. Put Those people to cook inside chilly water, boil them until eventually they could be conveniently pierced with a fork, and then drain off the water. Increase the water to the sugar and cook right up until a thread will kind any time the sirup is misplaced towards a spoon. Incorporate the cooked peel to the sirup and cook for 5 to 10 minutes. Drain and dredge within just granulated sugar. Spread inside of a solitary layer to dry.","url":"https://recipe.bluelayer.org/recipe/7190/candied-peel"},{"id":"7163","title":"Pickled Watermelon Rind","ingredients":"- 4 qt. watermelon rind minimize into strips or cubes
- 1 oz. adhere cinnamon
- 1 Tb. cloves
- 1 c. water
- 3 lb. sugar
- 1 qt. vinegar","directions":"1. Unique step: be employed.
2. Unique step: PICKLED WATERMELON RIND
3. Unique step: Plan the rind by means of chopping off the green pores and skin and all the purple flesh upon the in. Slash this rind into strips 1 inch vast and 1 inch thick, and then into cubes, if favored. Cook within just water until eventually the rind may well be very easily pierced with a fork. Include the spices, water, and sugar to the vinegar,
4. Unique step: and boil right until it will become sirupy. Insert to this sirup the cooked watermelon rind and convey to the boiling level. Then pack into sterilized jars, seal, neat, and keep.","url":"https://recipe.bluelayer.org/recipe/7163/pickled-watermelon-rind"},{"id":"7151","title":"Pickled Cauliflower","ingredients":"- 4 qt. cauliflower destroyed into parts
- 2 c. brown sugar
- 1 Tb. salt
- 1/2 tsp. pepper
- 1 qt. vinegar
- 1 pt. water","directions":"1. Unique step: PICKLED CAULIFLOWER
2. Unique step: Pick out business heads of cauliflower and crack them into pieces or
3. Unique step: 100 / 211
4. Unique step: flowerets. Immerse this sort of inside of chilly water to which includes been excess 1 teaspoonful of salt to the quart. Make it possible for the cauliflower to stand for 1 hour within the salt water. Remove versus the water, and put previously mentioned the fire to cook within just salt water of the identical share as that employed for soaking. Cook until eventually the cauliflower is Very delicate, yet not consequently soft as it would be cooked to provide at the desk. If this is performed, the cauliflower will darken and split into sections. It really should be company more than enough not to crush or split very easily any time it is packed into the jars. Any time thoroughly cooked, pack heavily into jars, insert the sugar, salt, and pepper to the vinegar and water, warmth to the boiling actuality, and pour this liquid earlier mentioned the cauliflower, extensively masking it. Seal even though very hot, make it possible for to great,
5. Unique step: and retail outlet.","url":"https://recipe.bluelayer.org/recipe/7151/pickled-cauliflower"},{"id":"7150","title":"Pickled Beets","ingredients":"- 4 qt. pink beets
- 2 qt. vinegar
- 2 c. brown sugar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. allspice","directions":"1. Unique step: PICKLED BEETS
2. Unique step: Slice the tops towards the purple beets, leaving 1 inch of the stems and the roots hooked up. Scrub properly with a vegetable brush, and put to cook within just boiling water. Cook right up until the beets are smooth sufficient to be pierced with a fork. Pour off the incredibly hot water and function chilly water earlier mentioned them. Remove the roots and stems, and slice into slices of any preferred thickness or into cube, if desired. Pack into jars or crocks. Then carry the vinegar to
3. Unique step: a boil, and to it increase the sugar, salt, and spices. Pour this incredibly hot blend around the beets. Seal the beets even though incredibly hot, amazing, and retail store.","url":"https://recipe.bluelayer.org/recipe/7150/pickled-beets"},{"id":"7149","title":"Pickled Beans","ingredients":"- 4 qt. beans
- 1 c. brown sugar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. allspice
- 1 tsp. cinnamon
- 1 tsp. cloves","directions":"1. Unique step: cooked just before the trying to keep liquid is further. The accompanying recipe is for possibly wax or green beans.
2. Unique step: 99 / 211
3. Unique step: PICKLED BEANS
4. Unique step: 1-1/2 qt. vinegar
5. Unique step: Choose major, corporation, smooth wax or green beans. Deal with them with water to which incorporates been more 1 stage teaspoonful of salt to each individual quart and put them about the fire to cook. Boil the beans right until they can be pierced with a fork, remove in opposition to the fire, drain, and pack into jars or crocks. To the vinegar include the sugar, salt, and spices. Convey this combination to the boiling issue, and pour it higher than the beans within just the jars or crocks, filling them extensively or masking the beans properly. Finish restricted","url":"https://recipe.bluelayer.org/recipe/7149/pickled-beans"},{"id":"7116","title":"Stewed Prunes","ingredients":"- 1 lb. prunes
- 1 c. sugar","directions":"1. Unique step: a sauce with cake of some sort or they might be utilised as a breakfast fruit.
2. Unique step: STEWED PRUNES
3. Unique step: (More than enough to Provide 6)
4. Unique step: 37 / 211
5. Unique step: Seem the prunes around cautiously, clean them adequately inside of very hot water, and soak them inside of hot water for pertaining to 6 several hours. Space them upon the stove within just the identical water inside which they had been damp and which really should effectively address them. Cook little by little right up until they can be conveniently pierced with a fork or until eventually the seeds independent versus the pulp on remaining beaten. Include the sugar, carry on to cook until finally it is extensively dissolved, and then remove versus the stove and neat. If preferred, additional sweetening could possibly be employed or a couple of slices of lemon or a minimal quantity of lemon peel might be supplemental to present an agreeable style.","url":"https://recipe.bluelayer.org/recipe/7116/stewed-prunes"},{"id":"7108","title":"Stewed Rhubarb","ingredients":"- 2 c. sugar
- 1/2 c. water
- 1 qt. reduce rhubarb","directions":"1. Unique step: STEWED RHUBARB
2. Unique step: (Ample to Provide 6)
3. Unique step: Combine the sugar and water inside of a saucepan and provide to the boiling stage.
4. Unique step: 25 / 211
5. Unique step: Clean the stems of the rhubarb and lower into inch lengths. Include the rhubarb to the sirup and cook till it is delicate ample to be pierced with a fork. If preferred, a flavoring of lemon peel could be additional. Switch into a dish, make it possible for to amazing, and provide.","url":"https://recipe.bluelayer.org/recipe/7108/stewed-rhubarb"},{"id":"7107","title":"Stewed Quinces And Apples","ingredients":"- 1 qt. adorable apples
- 1 pt. quinces
- 1 lb. sugar
- 1 c. water","directions":"1. Unique step: STEWED QUINCES AND APPLES (Ample to Provide 6)
2. Unique step: Clean, peel, main, and quarter the fruit. Incorporate the sugar to the water and point more than the fire till it conies to a fast boil. Then insert the quinces and cook right up until they are partially softened. Incorporate the cute apples and move forward the cooking till equally are smooth. Remove against the fire, amazing, and provide.
3. Unique step: RHUBARB
4. Unique step: 74. RHUBARB is in just truth of the matter not a fruit, nevertheless it is often deemed as this sort of since it is cooked with sugar and assisted as a fruit. It is made up of the ease of coming early in just the spring ahead of there are a great number of end result inside the market. As it includes a significant volume of oxalic acid, it is Pretty bitter and should really be cooked with in depth sugar to develop into palatable, the addition of which helps make the food items value of cooked rhubarb exceptionally higher. Rhubarb is substantially employed for pies and is consistently canned for sauce. It is as well employed as a inexpensive filler with a excess pricey fruit inside the creating of marmalades, conserves, and jams.
5. Unique step: The stems of some kinds of rhubarb are characterised by way of a exceptional bundle of pink colour, whilst other people are totally green. The pink rhubarb would make a additional eye-catching dish once it is cooked and helped than the green, still it consists of no superior style. The exterior of the stem consists of a pores and skin that may perhaps be taken off through catching retain of it at one finish with a knife and stripping it off the remainder of the stem. It is not important to remove the pores and skin against younger and smooth rhubarb, however it is at times an comfort to remove it in opposition to rhubarb that is aged. It must be remembered that the stems of rhubarb involve comprehensive water and as a result want Quite minimal liquid in just their cooking.","url":"https://recipe.bluelayer.org/recipe/7107/stewed-quinces-and-apples"},{"id":"7105","title":"Stewed Peaches","ingredients":"- 1 lb. sugar
- 1 c. water","directions":"1. Unique step: furthermore be operate for the duration of a sieve, reheated with a tiny flour or corn starch to thicken them somewhat, and then helped warm upon buttered toast.
2. Unique step: STEWED PEACHES
3. Unique step: (Plenty of to Provide 8)
4. Unique step: 1-1/2 qt. peaches
5. Unique step: Peel the peaches, lower into halves, and remove the seeds. Put the sugar and water in excess of the fire to cook within a saucepan and carry to a quick boil. Incorporate the peaches and cook until finally they may well be conveniently pierced with a fork.","url":"https://recipe.bluelayer.org/recipe/7105/stewed-peaches"},{"id":"7099","title":"Baked Apples","ingredients":"- 6 medium-sized bitter apples
- 1/2 c. brown sugar
- 1/2 tsp. cinnamon
- 1 Tb. butter
- 1/2 c. water","directions":"1. Unique step: BAKED APPLES
2. Unique step: (Ample to Provide 6)
3. Unique step: Clean and main the apples, location them inside of a baking dish, and fill the facilities with the brown sugar blended with the cinnamon. Put a tiny piece
4. Unique step: 19 / 211
5. Unique step: of butter upon best of just about every apple, pour the water in just the backside of the pan, mounted within the oven, and bake right up until the apples are smooth. Baste constantly with the juice that collects in just the backside of the pan. Provide sizzling or","url":"https://recipe.bluelayer.org/recipe/7099/baked-apples"},{"id":"7087","title":"Adorable-potato Pie","ingredients":"- 3 c. cute potato
- 3/4 c. sugar
- 1 tsp. salt
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 2 eggs
- 2 c. milk","directions":"1. Unique step: and then mashed. The numbers provided inside of the accompanying recipe will
2. Unique step: deliver sufficient filling for 2 pies.
3. Unique step: Cute-POTATO PIE
4. Unique step: To the adorable potatoes include the dry components and the unbeaten eggs, and then fight the blend cautiously. Pour inside of the milk and stir very well. Convert into a partially baked pie crust, Room within a gentle oven, and bake until eventually the filling is mounted.","url":"https://recipe.bluelayer.org/recipe/7087/adorable-potato-pie"},{"id":"7086","title":"Strawberry Pie","ingredients":"- 1 qt. strawberries
- 3 Tb. flour","directions":"1. Unique step: desirable dessert.
2. Unique step: STRAWBERRY PIE
3. Unique step: 1-1/2 c. sugar
4. Unique step: Spread the strawberries upon a solitary unbaked crust of a pie. Combine the sugar and flour and sprinkle higher than the berries. Put fifty percent-inch strips of paste throughout the final within the style of a lattice. Vacation spot in just the oven and
5. Unique step: bake until finally the crust is brown, the strawberries are nicely cooked, and the","url":"https://recipe.bluelayer.org/recipe/7086/strawberry-pie"},{"id":"7085","title":"Squash Pie","ingredients":"- 2 c. squash
- 1 c. milk
- 1 egg
- 1/2 c. sugar
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg","directions":"1. Unique step: getting wintertime squash rather of pumpkin. It is rather finer within just texture
2. Unique step: than pumpkin, and greatest men and women try it to be highly developed in just style.
3. Unique step: Whenever squash is chosen for pies, it ought to be penned inside of the exact same route
4. Unique step: as pumpkin.
5. Unique step: SQUASH PIE","url":"https://recipe.bluelayer.org/recipe/7085/squash-pie"},{"id":"7084","title":"Pumpkin Pie No 2","ingredients":"- 2 c. pumpkin
- 3 eggs
- 1/2 c. sugar
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. nutmeg","directions":"1. Unique step: PUMPKIN PIE NO. 2
2. Unique step: 1-1/2 c. milk
3. Unique step: Plan the pumpkin as directed inside of Artwork. 65 and incorporate the milk to it. Combat the eggs and insert to them the sugar, salt, and spices. Stir this into the mix. Fill partially baked pie crust and bake in just a mild oven until eventually the combination is mounted and the crust is baked. Provide simple or spread a layer of whipped product more than the pie once it includes cooled.","url":"https://recipe.bluelayer.org/recipe/7084/pumpkin-pie-no-2"},{"id":"7083","title":"Pumpkin Pie No 1","ingredients":"- 1 c. milk
- 1 egg
- 1/2 c. sugar
- 1/2 tsp. salt
- 1/4 tsp. ginger
- 1 tsp. cinnamon
- 1/4 tsp. cloves
- 1 Tb. corn starch","directions":"1. Unique step: 166 / 173
2. Unique step: be built at any period of the 12 months. Often pumpkin is dried or canned inside of the home or commercially for this cause. Then, as well, pumpkins might be held all wintertime if they are retained inside a neat, dry point and are not bruised whenever put absent.
3. Unique step: PUMPKIN PIE NO. 1
4. Unique step: 1-1/2 c. pumpkin
5. Unique step: The planning of the pumpkin is the very first action within just the creating of","url":"https://recipe.bluelayer.org/recipe/7083/pumpkin-pie-no-1"},{"id":"7082","title":"Pineapple Pie","ingredients":"- 1/2 c. corn starch
- 1 c. sugar
- 1/4 tsp. salt
- 1 egg
- 1/2 c. pineapple juice
- 2 Tb. lemon juice
- 1 c. shredded or finely chopped pineapple","directions":"1. Unique step: PINEAPPLE PIE
2. Unique step: 1-1/2 c. water
3. Unique step: Carry the water to the boiling truth. Blend the corn starch, sugar, and salt and include to the boiling water. Cook specifically in excess of the flame until finally the mix incorporates thickened. Different the egg, battle the yolk, and include to the pineapple and lemon juice. Stir this into the corn-starch blend, remove against the warm, and increase the pineapple. Fill a baked crust of a pie, deliver meringue of the egg white, go over the filling, and bake inside of a gentle oven until eventually delicately browned.","url":"https://recipe.bluelayer.org/recipe/7082/pineapple-pie"},{"id":"7081","title":"Orange Pie","ingredients":"- 2 c. water
- 1/2 c. corn starch
- 1 c. sugar
- 1/4 tsp. salt
- 2 eggs
- 1/2 c. orange juice
- 2 Tb. lemon juice","directions":"1. Unique step: ORANGE PIE
2. Unique step: Grated rind of 1 orange
3. Unique step: Provide the water to the boiling issue. Combine the corn starch, sugar, and salt and insert to the water. Cook straight more than the flame right up until the corn starch contains thickened. Issue within a double boiler. Independent the eggs, combat the yolks, and to them increase the grated rind of the orange and the orange and lemon juice. Battle properly and incorporate to the corn-starch mix. Remove towards the warm and pour into a baked crust of a pie. Create meringue of the egg whites, deal with the filling, and bake until finally a tender brown in just a mild oven.","url":"https://recipe.bluelayer.org/recipe/7081/orange-pie"},{"id":"7080","title":"Lemon Pie No 2","ingredients":"- 1/4 tsp. salt
- 2/3 c. corn starch
- 3 c. water
- 2 eggs
- 1/2 c. lemon juice
- 2 Tb. butter","directions":"1. Unique step: LEMON PIE NO. 2
2. Unique step: 1-1/2 c. sugar
3. Unique step: Grated rind of 1 lemon
4. Unique step: 165 / 173
5. Unique step: Merge the sugar, salt, and corn starch and insert to the boiling water. Cook straight about the flame until eventually the blend will become thick. Then vacation spot within just a double boiler. Different the eggs, overcome the yolks, and increase to them the grated rind of lemon and the lemon juice. Stir all into the corn-starch mix. Increase the butter, and after it contains melted remove versus the warm. Pour the blend into the baked crust of a pie. Deliver meringue of the egg whites, protect the filling with the meringue, and bake inside a mild oven till a comfortable brown.","url":"https://recipe.bluelayer.org/recipe/7080/lemon-pie-no-2"},{"id":"7079","title":"Lemon Pie No 1","ingredients":"- 2 c. water
- 1 c. sugar
- 1/4 tsp. salt
- 1/3 c. corn starch
- 2 eggs
- 1/4 c. lemon juice","directions":"1. Unique step: LEMON PIE NO. 1
2. Unique step: Grated rind of 1 lemon
3. Unique step: Provide the water to the boiling issue. Blend the sugar, salt, and corn starch and increase to the water. Cook straight above the flame until eventually the blend is thickened and then destination within a double boiler. Independent the eggs, fight the yolks, and to them include the lemon juice and the grated rind of the lemon. Fight all effectively and include to the corn-starch mix. Remove in opposition to the fire and pour into the baked crust of a pie. Create
4. Unique step: meringue of the egg whites and Room upon ultimate of the filling. Brown in just the oven, neat, and provide.","url":"https://recipe.bluelayer.org/recipe/7079/lemon-pie-no-1"},{"id":"7078","title":"Day Product Pie","ingredients":"- 1/2 c. water
- 2 eggs
- 2 c. milk
- 1/4 c. sugar
- 1/2 tsp. salt
- 1/8 tsp. cinnamon","directions":"1. Unique step: 164 / 173
2. Unique step: the combination that is specified in just the recipe. The outcome will be a filling that includes further of the day style.
3. Unique step: Day Product PIE
4. Unique step: 1-1/2 c. stoned dates
5. Unique step: Steam the dates within just the water inside of a double boiler until finally they are delicate. Rub during a sieve. Battle the eggs somewhat and insert them with the milk to the dates. Insert the sugar, salt, and cinnamon. Pour into a partially baked pie crust, stage within a delicate oven, and proceed the baking as for custard pie.","url":"https://recipe.bluelayer.org/recipe/7078/day-product-pie"},{"id":"7077","title":"Custard Pie","ingredients":"- 3 eggs
- 3 c. milk
- 3/4 c. sugar
- 1/8 tsp. salt
- 1 tsp. vanilla","directions":"1. Unique step: CUSTARD PIE
2. Unique step: Battle the eggs a bit and incorporate the milk, sugar, salt, and vanilla. Partially bake the crust for the custard, however remove it in opposition to the oven just before it incorporates started out to get hold of crisp. Pour inside of the custard, Room inside of a
3. Unique step: gentle oven, and bake right until a knife will occur out fresh new Although inserted.
4. Unique step: The custard should really through no signifies be overbaked, as the end result will be the
5. Unique step: very same curding that takes place within just an everyday baked custard.","url":"https://recipe.bluelayer.org/recipe/7077/custard-pie"},{"id":"7076","title":"Product Pie","ingredients":"- 1 c. sugar
- 1/2 c. flour
- 1/8 tsp. salt
- 2 eggs
- 1/2 tsp. vanilla
- 1/2 tsp. lemon extract","directions":"1. Unique step: the meringue ought to be baked Pretty instantly, or whipped product may well be utilised inside of location of it. This pie could be created with one egg if favored.
2. Unique step: Product PIE
3. Unique step: 2-1/2 c. milk
4. Unique step: Scald the milk inside a double boiler. Merge the sugar, flour, and salt and stir into the very hot milk. Cook in excess of the fire right up until the flour consists of thickened. Room in just a double boiler and cook for 10 or 15 minutes more time. Battle the yolks of the eggs and include them to the combination. Remove against the warmth, insert the flavoring, and pour into the baked crust of a pie. Create meringue of the whites of the eggs, include the mix, desired destination within just a gentle oven, and bake for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/7076/product-pie"},{"id":"7075","title":"Cranberry Pie","ingredients":"- 1 qt. cranberries
- 2 c. sugar","directions":"1. Unique step: CRANBERRY PIE
2. Unique step: 163 / 173
3. Unique step: 1-1/2 c. water
4. Unique step: Cook the cranberries and water inside of a shut vessel until finally the skins include cracked and then include the sugar. Cook for a couple minutes more time to enable the sugar to dissolve. Pour into an unbaked pie crust and protect with 50 percent-inch strips of paste positioned earlier mentioned the final to style a lattice affect. Stage within just a mild oven and bake until finally the crust is well browned.","url":"https://recipe.bluelayer.org/recipe/7075/cranberry-pie"},{"id":"7074","title":"Coconut Pie","ingredients":"- 2 c. milk
- 1 c. coconut
- 2/3 c. sugar
- 1/3 c. corn starch
- 1/8 tsp. salt
- 1/2 tsp. vanilla","directions":"1. Unique step: of each individual one. The crust for a pie of this sort should really often be baked within just a deep pan.
2. Unique step: COCONUT PIE
3. Unique step: Put the milk in just a double boiler and steep the coconut inside of it till the milk is sizzling. Mixture the sugar, corn starch, and salt, increase to the milk, and cook immediately in excess of the flame right until the mix contains thickened. Return to the double boiler and cook for 10 or 15 minutes more time. Remove in opposition to the warm, incorporate the vanilla, and pour into a baked pie crust. Go over with meringue, if favored.","url":"https://recipe.bluelayer.org/recipe/7074/coconut-pie"},{"id":"7073","title":"Chocolate Pie","ingredients":"- 1 c. sugar
- 2/3 c. flour
- 1/8 tsp. salt
- 1 egg
- 1/2 tsp. vanilla","directions":"1. Unique step: be pasty.
2. Unique step: CHOCOLATE PIE
3. Unique step: 2-1/2 c. milk
4. Unique step: 1-1/2 sq. sour chocolate
5. Unique step: Warmth the milk to scalding within a double boiler. Combine the sugar, flour, and salt and incorporate to the milk. Cook higher than the flame right up until the flour includes thickened. Return to the double boiler and cook for 10 or 15 minutes for a longer time. Soften the chocolate higher than warm water and incorporate to the blend. Overcome the egg and incorporate little by little to the mix, remove versus the fire, and insert the vanilla. Pour into a baked pie crust, include with meringue, if chosen, and bake inside of a delicate oven for 10 to 15 minutes. If the meringue is omitted, awesome and go over with whipped product simply just in advance of serving.","url":"https://recipe.bluelayer.org/recipe/7073/chocolate-pie"},{"id":"7072","title":"Butterscotch Pie","ingredients":"- 1 c. brown sugar
- 1/3 c. corn starch
- 1/8 tsp. salt
- 1 c. water, boiling
- 2 Tb. butter
- 1/2 tsp. vanilla","directions":"1. Unique step: BUTTERSCOTCH PIE
2. Unique step: 1-1/2 c. milk
3. Unique step: 162 / 173
4. Unique step: Combination the sugar, corn starch, and salt, and include the boiling water to them. Cook right until the mix includes thickened and within just the meantime warm the milk. Stir within the butter, insert the milk, and cook the full blend inside of a
5. Unique step: double boiler for 15 minutes. Include the vanilla. Pour into the baked pie","url":"https://recipe.bluelayer.org/recipe/7072/butterscotch-pie"},{"id":"7071","title":"Meringue For One-crust Pies","ingredients":"- 2 egg whites
- 2 Tb. pulverized or granulated sugar","directions":"1. Unique step: 161 / 173
2. Unique step: If an interesting, appetizing meringue is to be the end result, the eggs that are made use of need to be within just optimistic situation and extremely chilly; furthermore, they should be accurately crushed consequently that there will be no decline of air inside manipulating the whites as soon as they are positioned upon ultimate of the pie mix. The baking is substantial, as well, the two the duration of year the meringue continues to be within just the oven and the temperature to which it is subjected getting a guide bearing upon the done meringue.
3. Unique step: 52. To create meringue, initially different the whites versus the yolks and chill them effectively. Combat them with a fork or an egg whip until finally they are practically rigid, that is, right up until they will maintain their condition to some degree properly however will lose towards the fork or whip anytime it is elevated. At this reality, start out to include the sugar, which, if likely, should really be both confectioner's or pulverized, while granulated sugar may possibly be made use of if the other folks are unable to be realized. Incorporate the sugar bit by bit and carry on the conquering until eventually all of it incorporates been provided. The meringue is then well prepared to vacation spot upon the filling. It really should be remembered that the filling should be partially or thoroughly cooked just before the meringue is made use of, consequently that While the pie is returned to the oven almost nothing however the meringue will want cooking.
4. Unique step: 53. The vogue inside which meringue is put upon pie incorporates a great deal to do with the visual appeal of the pie. If it is spread upon the filling within just an even layer, the pie will invariably glance rigid and unpleasant. Through considerably the much better route is to lose it as a result of spoonfuls around in excess of the supreme of the filling, or 1st to spread a skinny layer more than the greatest inside of invest in to include the finish look and then to shed the remainder of the meringue higher than this via spoonfuls. Or, it may perhaps be pressured during a pastry tube into rosettes or frills of any favored style. The benefit of employing it inconsistently as a substitute than in just a slim layer is that the difficult appear will
5. Unique step: brown where by the places are large and the depressions will be a lighter","url":"https://recipe.bluelayer.org/recipe/7071/meringue-for-one-crust-pies"},{"id":"7070","title":"Raisin Pie","ingredients":"- 2 c. water
- 1/2 c. sugar
- 4 Tb. flour
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. salt","directions":"1. Unique step: RAISIN PIE
2. Unique step: 1-1/2 c. raisins
3. Unique step: New the raisins and soak them right away inside the water. Put to cook within the identical water and simmer carefully until finally comfortable. Combine the sugar, flour, spices, and salt and incorporate to the raisins. Cook till the blend is
4. Unique step: thick, fill the minimal crust of a pie, deal with with the best crust, and bake in just a scorching oven.
5. Unique step: ONE-CRUST PIES","url":"https://recipe.bluelayer.org/recipe/7070/raisin-pie"},{"id":"7069","title":"Mock Cherry Pie","ingredients":"- 2 c. cranberries
- 3/4 c. sultana raisins
- 3/4 c. water
- 1 c. sugar
- 2 Tb. flour
- 1 Tb. butter","directions":"1. Unique step: in just Offer.
2. Unique step: MOCK CHERRY PIE
3. Unique step: Clean the cranberries and reduce them inside fifty percent. Clean the raisins and blend them with the cranberries. Insert the water and cook until finally the fruit is comfortable.
4. Unique step: Mixture the sugar, flour, and butter and incorporate to the mix. Cook until eventually the flour thickens, location the combination within the reduce crust, address with a ultimate crust, and bake inside of a warm oven right up until well browned.","url":"https://recipe.bluelayer.org/recipe/7069/mock-cherry-pie"},{"id":"7068","title":"Mock Mince Pie","ingredients":"- 2 c. suet
- 8 apples
- 8 crackers
- 1 c. sugar
- 1 c. molasses
- 2 c. cider
- 1/2 c. vinegar
- 1 lb. raisins
- 1 Tb. cinnamon
- 1 tsp. cloves","directions":"1. Unique step: this is not highly recommended due to the fact the articles will not hold consequently perfectly, nor is it created to be retained for upcoming employ.
2. Unique step: MOCK MINCE PIE
3. Unique step: 1-1/2 c. corn sirup
4. Unique step: Strain the suet and apples for the duration of a foods chopper or chop them within a slicing bowl. Crush the crackers with a rolling pin and increase them. Insert the sugar, molasses, corn sirup, cider, vinegar, raisins, spices, and salt. Cook alongside one another Pretty slowly but surely for around 1 hour, stirring to stay away from burning. If added liquid is necessary, increase cider or some other fruit juice, or, if this sort of are not accessible, increase simple water. Fill the reduce crust of the pie with this combination, deal with with the supreme crust, and start off baking inside of a incredibly hot oven, slowly but surely decreasing the temperature and proceeding to bake for 40 to 50 minutes.","url":"https://recipe.bluelayer.org/recipe/7068/mock-mince-pie"},{"id":"7067","title":"Mince Pie","ingredients":"- 4 lb. beef
- 15 medium-dimension apples
- 4 quinces, chopped
- 1/2 lb. citron
- 3 lb. raisins, seeded
- 6 oranges
- 2 c. suet
- 1 lb. sugar
- 1 c. vinegar
- 3 c. cider","directions":"1. Unique step: 158 / 173
2. Unique step: may perhaps be relatively uncomplicated or it could possibly include a weighty number of substances, and within just accordance with this big difference it may well be affordable or pricey. Continue to, the substances typically utilized inside this mix are apples, dried culmination, sugar, molasses, cider, and chopped beef and suet. Other culmination, these as quinces, oranges, and citron, and unique spices are additionally frequently employed for flavoring. The much less expensive cuts of meat, this sort of as the neck, shoulder, brisket, and so forth., are best for this rationale, given that
3. Unique step: the meat is floor consequently good in just developing the mince meat that the truth that it was at all hard can be Pretty easily hidden. These types of costly information as citron can be omitted completely if most popular and improved figures of apples, which are the most affordable element, applied. A small distinction inside the substances does not deliver any information variation inside of this combination and the recipes provided are filed simply as a foundation against which to energy. If made use of precisely as they are offered, they will be found out to be quality; still if it is vital to educate better economic climate or if it is not opportunity to safe all the substances termed for, they may perhaps be different to in shape disorders. The juice in opposition to pickled culmination, jelly, or the juice in opposition to preserves or canned cherries could be utilised inside of any favored share inside the manufacturing of mince meat to substitute some of the cider.
4. Unique step: 45. Mince pie is optimum palatable anytime aided incredibly hot, nevertheless it is completely permissible to deliver numerous pies at a year and then hot them inside the
5. Unique step: oven just before serving. Inside this direction they might be stored above for couple of times. Pie of this type manufactured with the standard substances is a large dessert, for it features a sure quantity of protein content material and is substantial in just pounds and carbohydrate. This reality need to be taken into notice within just evening meal designing, consequently that the dessert might balance adequately with the other foods.","url":"https://recipe.bluelayer.org/recipe/7067/mince-pie"},{"id":"7066","title":"Rhubarb Pie","ingredients":"- 1 qt. rhubarb
- 2 Tb. corn starch","directions":"1. Unique step: RHUBARB PIE
2. Unique step: 1-1/2 c. sugar
3. Unique step: Pinch of salt
4. Unique step: Slice the rhubarb into inch lengths without having eliminating the pores and skin and vacation spot in just the reduced crust. Blend the sugar, corn starch, and salt, and sprinkle earlier mentioned the best. Address with a final crust and bake inside of a fairly sizzling oven for pertaining to 35 minutes. If favored, some lemon rind might be grated into the pie to provide much more taste.","url":"https://recipe.bluelayer.org/recipe/7066/rhubarb-pie"},{"id":"7065","title":"Peach Pie","ingredients":"- 1 qt. sliced peaches
- 3/4 c. sugar
- 3 Tb. flour","directions":"1. Unique step: for serving inside of approximately any other direction.
2. Unique step: PEACH PIE
3. Unique step: Pinch of salt
4. Unique step: Fill the minimal crust with the sliced peaches and sprinkle with the sugar, salt, and flour, which consist of been now blended. Moisten the gain of the low crust, address with the ultimate crust, and bake inside of a fairly warm oven for 30 to 40 minutes. Peach pie assisted very hot with whipped product results in a exceptionally scrumptious dessert.","url":"https://recipe.bluelayer.org/recipe/7065/peach-pie"},{"id":"7064","title":"Cherry Pie","ingredients":"- 4 c. seeded cherries
- 4 Tb. flour","directions":"1. Unique step: cherries utilised.
2. Unique step: CHERRY PIE
3. Unique step: 1 1/4 c. sugar
4. Unique step: Pinch of salt
5. Unique step: Fill the very low crust of the pie with the cherries. Combination the sugar, flour, and salt and sprinkle previously mentioned the final. Moisten the gain of the small crust, level the best crust in just placement, and bake in just a reasonably warm oven for concerning 30 or 35 minutes.","url":"https://recipe.bluelayer.org/recipe/7064/cherry-pie"},{"id":"7063","title":"Berry Pie","ingredients":"- 3 to 4 c. berries
- 1/2 to 3/4 c. sugar
- 3 Tb. flour","directions":"1. Unique step: BERRY PIE
2. Unique step: Pinch of salt
3. Unique step: Visual appearance the berries about cautiously and remove any spoiled types, leaves, and stems. Clean effectively and fill the very low crust. Increase the sugar merged
4. Unique step: with the flour and salt. Deal with with the ultimate crust and bake for concerning 30 minutes within just a fairly warm oven.","url":"https://recipe.bluelayer.org/recipe/7063/berry-pie"},{"id":"7062","title":"Apple Pie No 2","ingredients":"- 1/3 c. water
- 2/3 c. brown sugar","directions":"1. Unique step: the apples, placing them amongst crusts, and then baking the complete. This
2. Unique step: pie does not need as a result a lot season within just the oven, still it specifications a warm oven.
3. Unique step: It contains a relatively richer style than the previous pie, owing to the brown
4. Unique step: sugar employed inside producing it.
5. Unique step: APPLE PIE No. 2","url":"https://recipe.bluelayer.org/recipe/7062/apple-pie-no-2"},{"id":"7061","title":"Apple Pie No 1","ingredients":"- 1 qt. apples
- 1/2 to 3/4 c. sugar
- 1/2 tsp. cinnamon or 1/4 tsp. nutmeg","directions":"1. Unique step: staying the highest distinguished kinds. If the apples are extremely juicy, a minimal
2. Unique step: flour put together with the sugar and sprinkled in excess of them will aid to thicken
3. Unique step: the juice, still customarily this is not expected. A minimal butter dotted
4. Unique step: previously mentioned the apples in advance of the ultimate crust is put upon additionally will help to increase
5. Unique step: the style.","url":"https://recipe.bluelayer.org/recipe/7061/apple-pie-no-1"},{"id":"7060","title":"Very Simple Pastry","ingredients":"- 1/2 c. body weight
- 1/4 c. boiling water
- 1/4 tsp. baking powder
- 1/2 tsp. salt","directions":"1. Unique step: double-crust pie or 2 one-crust pies of medium dimension.
2. Unique step: 155 / 173
3. Unique step: Straightforward PASTRY
4. Unique step: 1 3/4 c. flour
5. Unique step: Evaluate the pounds into a blending bowl, pour the boiling water in excess of it, and stir until finally all the bodyweight is softened and melted. Sift with each other the flour, baking powder, and salt, and stir into the water and bodyweight. Divide into 2 quantities and roll for crusts. If the crusts are to be baked prior to they are stuffed, prick them nicely with a fork to stop the development","url":"https://recipe.bluelayer.org/recipe/7060/very-simple-pastry"},{"id":"7057","title":"Overall Economy Paste","ingredients":"- 1 c. wheat flour
- 1/2 c. barley flour
- 1/2 tsp. salt
- 1/4 c. shortening
- 1/4 to 3/8 c. water","directions":"1. Unique step: Economic system PASTE
2. Unique step: 154 / 173
3. Unique step: Sift the flour and salt into a blending bowl. Chop within the shortening until finally it is within debris regarding the measurement of a low pea. Include water right until the mass will dangle collectively. Roll into sheets relating to 1/8 inch thick for
4. Unique step: pie crust.","url":"https://recipe.bluelayer.org/recipe/7057/overall-economy-paste"},{"id":"7056","title":"Undeniable Pastry","ingredients":"- 1 tsp. salt
- 1/3 c. shortening
- 1/4 to 3/8 c. water","directions":"1. Unique step: Undeniable PASTRY
2. Unique step: 1-1/2 c. flour
3. Unique step: Sift the flour and salt into a blending bowl. Chop the shortening into the flour with knives. Every time the bodyweight is made up of been chopped into components the dimensions
4. Unique step: of a low pea, include enough chilly water to create all the debris stick, blending them jointly with a scenario knife. There should really not be sufficient water supplemental to create the paste adhere to both the bowl or the knife. Divide the mass into halves and push every single into a spherical piece with the hands. Flour the board a little bit and roll out with regards to 1/8 inch thick for the pie crust.","url":"https://recipe.bluelayer.org/recipe/7056/undeniable-pastry"},{"id":"7044","title":"Pierrot Pudding","ingredients":"- 1/2 c. butter
- 1 c. sugar
- 3/4 c. milk
- 5 tsp. baking powder
- 2 egg whites
- 1 tsp. vanilla","directions":"1. Unique step: PIERROT PUDDING (Ample to Provide 6)
2. Unique step: 2-1/2 c. flour
3. Unique step: Product the butter and increase the sugar little by little. Then insert the milk alternately with the flour, to which contains been additional the baking powder. Overcome the whites of the eggs right until they are rigid and fold them into the combination. Increase the vanilla. Butter baking-powder cans or other molds, fill them 50 percent finish with the blend, change the addresses, which should really way too be buttered, and point inside of a kettle of boiling water. Strengthen them towards the backside of the kettle by means of implies of a rack, consist of the water occur fifty percent path up in excess of the molds, and include intently. If lower molds are made use of, steam them simply just 1 hour. If a substantial mildew is utilized, steam towards 1-1/2 to 2 several hours, by no means allowing for the water to get hold of in this article the boiling truth. Remove in opposition to the molds and provide with scorching chocolate sauce.","url":"https://recipe.bluelayer.org/recipe/7044/pierrot-pudding"},{"id":"7031","title":"Fruit Cake","ingredients":"- 3/4 c. raisins
- 1/2 c. milk
- 3/4 c. currants
- 2 c. flour
- 1/2 c. finely lower citron
- 1/2 tsp. soda
- 1/2 c. butter
- 1 tsp. cinnamon
- 3/4 c. sugar
- 1/2 tsp. allspice","directions":"1. Unique step: be consumed and is moistened a lot of moments through that period by means of pouring previously mentioned it and permitting to soak within a number of teaspoonfuls of orange juice or diluted grape juice.
2. Unique step: FRUIT CAKE
3. Unique step: To start with plan the culmination for the cake. Product the butter, stir in just the sugar slowly but surely, incorporate the eggs unbeaten, and proceed conquering. Increase the molasses, milk, and flour with which the soda and spices consist of been sifted, and then fold the end result, which incorporate been published, into this blend. One more path of incorporating the fruit is to pour a layer of the cake mix into the cake pan, sprinkle this generously with the fruit, then one more layer of dough and one more layer of fruit, and ultimately a layer
4. Unique step: of dough with simply just a minor fruit sprinkled upon supreme. Whatever application is adopted, plan the pan as a result of masking the backside with 1/2 inch of flour and then inserting a piece of greased paper previously mentioned this. This major layer of flour stops the cake in opposition to burning. Put the cake inside of a exceptionally delicate oven and bake for around 2 several hours. If a fruit cake with out a hefty crust
5. Unique step: is favored, the blend could possibly be steamed for 3 hrs inside of an standard","url":"https://recipe.bluelayer.org/recipe/7031/fruit-cake"},{"id":"6959","title":"Apple Tapioca","ingredients":"- 3/4 c. pearl tapioca or 1/2 c. moment tapioca
- 2 c. boiling water
- 1/2 tsp. salt
- 6 apples
- 1/2 c. brown sugar
- 1 tsp. cinnamon
- 1 Tb. butter","directions":"1. Unique step: APPLE TAPIOCA
2. Unique step: (Adequate to Provide 6)
3. Unique step: If pearl tapioca is made use of, soak it for 4 or 5 hrs and then drain off all the water. Instant tapioca will need to have no soaking. Increase the tapioca to the boiling water and salt. Cook within a double boiler until eventually the tapioca is thoroughly clear. Pare and main the apples, level them inside a buttered baking dish, fill just about every cavity with sugar and cinnamon, and stage a piece of butter upon best. Pour the scorching tapioca higher than Individuals, level within just a sizzling oven, and bake right until the apples are gentle. Provide both warm or chilly with sugar and product.","url":"https://recipe.bluelayer.org/recipe/6959/apple-tapioca"},{"id":"6922","title":"Cucumber Salad","ingredients":"- 3 medium-sized cucumbers
- 1 c. diced tomato
- 1/2 c. diced celery
- 1 pimiento","directions":"1. Unique step: CUCUMBER SALAD
2. Unique step: (Ample to Provide 6)
3. Unique step: Salad dressing
4. Unique step: Lettuce
5. Unique step: Peel the cucumbers, lower them into halves, and with a tiny spoon scoop out the cucumbers in just chunks, as a result that a boat-formed piece of cucumber that is regarding 1/4 inch thick continues to be. Cube the elements of cucumber which consist of been scooped against the centre, and issue the cucumber shells within just ice water as a result as to deliver them crisp. Merge the diced tomato, celery, and cucumber collectively, and exactly in advance of serving drain them cautiously as a result that no liquid stays. Mixture with salad dressing, wipe the cucumber shells dry, fill them with the salad blend, and Room upon salad plates garnished with lettuce leaves. Slash the pimiento into slender strips, and","url":"https://recipe.bluelayer.org/recipe/6922/cucumber-salad"},{"id":"6909","title":"French Dressing","ingredients":"- 3/4 tsp. salt
- 1/4 tsp. mustard
- 1/4 tsp. pepper
- 3 Tb. vinegar
- 1/4 tsp. paprika
- 1/2 c. oil
- 2 Tb. finely chopped onion or 1 Tb. onion juice
- 2 Tb. chopped pimiento
- 1 higher green pepper, chopped
- 2 Tb. chopped parsley","directions":"1. Unique step: FRENCH DRESSING
2. Unique step: Evaluate the dry elements and point them in just a bowl. Evaluate the vinegar and oil and include them to the dry elements. If potential, Area a piece of ice the dimensions of a walnut in just the bowl. Overcome with a fork right until the substances are properly merged and the oil and vinegar style an emulsion that will continue being for a brief season. The elements will independent if the dressing is authorized to stand, still the colder they are,
3. Unique step: the even further effortlessly will the emulsion kind and the more time will it stay. If
4. Unique step: 12 / 173
5. Unique step: ice are not able to be employed, include the elements as chilly as likely in advance of blending them.","url":"https://recipe.bluelayer.org/recipe/6909/french-dressing"},{"id":"6898","title":"Oyster Pie","ingredients":"- 1 pt. oysters
- 1 c. medium white sauce","directions":"1. Unique step: weighty supper.
2. Unique step: OYSTER PIE
3. Unique step: (Ample to Provide 6)
4. Unique step: Salt and pepper
5. Unique step: Baking-powder biscuit dough","url":"https://recipe.bluelayer.org/recipe/6898/oyster-pie"},{"id":"6887","title":"Baked Haddock","ingredients":"- 44 might be applied to Provide the weight that this fish requirements.
- 10 minutes right until the fish is performed. Remove versus the pan to a platter,","directions":"1. Unique step: Any time haddock is to be baked, choose a 4 or 5-pound fish, refreshing it correctly, boning it if favored, and sprinkle it within and out with salt. Fill the cavity with any chosen stuffing and sew up. Level inside a dripping pan, and incorporate some bacon excess weight or a piece of salt pork, or desired destination lots of slices of bacon about it. Bake inside a incredibly hot oven for pertaining to 1 hour. At the time it is made up of been in just the oven for concerning 15 minutes, baste with the bodyweight that will be found out within the backside of the pan and progress to baste just about every
2. Unique step: garnish with parsley and slices of broiled bacon, and provide with any
3. Unique step: preferred sauce.","url":"https://recipe.bluelayer.org/recipe/6887/baked-haddock"},{"id":"6875","title":"Timbale Scenarios","ingredients":"- 1 egg
- 1/2 c. milk
- 1/2 tsp. salt
- 1 tsp. sugar
- 3/4 c. flour","directions":"1. Unique step: 78 / 148
2. Unique step: minor figures can be developed amazingly desirable as a result of serving them in just timbale scenarios. This kind of are intended out of a batter as a result of indicates of a timbale iron and fried within just deep weight till brown. In just serving them, Room them both upon a minor plate or upon the supper plate with the take it easy of the meal. To create them primarily eye-catching, dip the advantage into egg white and then into rather finely chopped parsley.
3. Unique step: 93. To plan timbale conditions, a timbale iron is essential. This sort of an iron is made up of a fluted piece of metallic that is possibly sturdy or hollow and that includes connected to it a deal with lengthy adequate to continue to keep the hand adequately considerably absent against the very hot excess weight.
4. Unique step: The batter essential for timbale scenarios and the guidance for combining them are as follows:
5. Unique step: TIMBALE-Circumstance BATTER (Adequate to Create 20)","url":"https://recipe.bluelayer.org/recipe/6875/timbale-scenarios"},{"id":"6870","title":"Client Lamb Pies","ingredients":"- 2 c. diced lamb or mutton
- 1/2 c. diced carrots
- 1/2 c. peas, cooked or canned
- 1 c. gravy or thickened stock","directions":"1. Unique step: accompanying recipe.
2. Unique step: Client LAMB PIES
3. Unique step: Slash into minimal parts any still left-more than lamb or mutton. Cook the carrots right up until they are gentle, incorporate them, jointly with the peas, to the meat, and pour the gravy or thickened stock higher than all. Simmer carefully for a couple of minutes. Line patty pans with a slender layer of baking-powder biscuit dough, fill with the blend, and include the best with an additional skinny layer of the dough. Bake within a simple oven right up until the dough is baked.
4. Unique step: * * * * * PORK
5. Unique step: In general Capabilities OF PORK","url":"https://recipe.bluelayer.org/recipe/6870/client-lamb-pies"},{"id":"6856","title":"Braized Beef","ingredients":"- 3 lb. beef towards rump or low spherical
- 2 slim slices salt pork
- 1/4 c. diced carrots
- 1/4 c. diced turnips
- 1/4 c. diced onions
- 1/4 c. diced celery
- 3 c. boiling water","directions":"1. Unique step: Veggies reduce into very low elements are put inside the water and they cook even though the meat is baking. As meat written in just this path seriously chefs inside the flavored steam that rises against the greens, it results in being rather delicate and includes a splendid taste; furthermore, the gravy that could possibly be manufactured versus the liquid that continues to be provides to its value. Within serving it, a spoonful of the greens is in essence put upon the plate with each individual piece of meat.
2. Unique step: BRAIZED BEEF
3. Unique step: (Adequate to Provide 6)
4. Unique step: Flour
5. Unique step: Salt","url":"https://recipe.bluelayer.org/recipe/6856/braized-beef"},{"id":"6832","title":"Ox-tail Soup","ingredients":"- 2 ox tails
- 1 huge onion
- 1 Tb. beef drippings
- 4 qt. chilly water
- 1 Tb. combined herbs
- 4 peppercorns
- 1 Tb. salt","directions":"1. Unique step: OX-TAIL SOUP
2. Unique step: (More than enough to Provide 8)
3. Unique step: Clean and slice up the ox tails, separating them at the joints. Reduce the onion and brown it and fifty percent of the ox tails inside of the beef drippings. Every time they are browned, put them and the remainder of the ox tails into a kettle. Include the water and the herbs and peppercorns tied within just a tiny piece of cheesecloth. Provide to the boiling stage, and then simmer for 3 to 4 several hours or right until the meat separates in opposition to the bones. Increase the salt an hour in advance of serving the soup. Remove the excess weight and provide some of the nicest joints with the soup. If veggies are preferred, they need to be diced and extra 20 minutes in advance of serving, consequently that they will be
4. Unique step: cooked comfortable.","url":"https://recipe.bluelayer.org/recipe/6832/ox-tail-soup"},{"id":"6831","title":"Julienne Soup","ingredients":"- 1 pt. blended veggies
- 1/2 tsp. salt
- 1 qt. stock
- 1/4 tsp. pepper","directions":"1. Unique step: a quantity of style.
2. Unique step: JULIENNE SOUP
3. Unique step: (Adequate to Provide 6)
4. Unique step: 17 / 148
5. Unique step: Reduce into minimal cube or into strips these types of greens as celery, carrots, and turnips, creating them as almost the similar measurement and form as likely. Put them upon to cook inside of adequate boiling salted water to address effectively. Cook right until they are gentle adequate to be pierced with a fork, still do not reduce their condition. Drain off the water and put the greens into the stock. Provide to the boiling actuality, time with the pepper, and provide.","url":"https://recipe.bluelayer.org/recipe/6831/julienne-soup"},{"id":"6816","title":"Crammed Peppers","ingredients":"- 2 Tb. ham pounds
- 1 minor chopped onion
- 1/2 tsp. salt
- 1/2 c. bread crumbs
- 1/2 c. finely chopped boiled ham
- 2 Tb. butter
- 1 onion, chopped
- 1/2 tsp. salt
- 2 c. stale bread crumbs
- 2 Tb. chopped parsley","directions":"1. Unique step: 14. The stuffing could possibly be developed of different variations of product, this kind of as areas of meat, veggies, cereals, and so forth., and as a result affords an perfect path to make the most of remaining-overs of any of Individuals meals. 2 recipes for stuffing are right here supplied, and both one could be applied with both equally
2. Unique step: Wonderful good results.
3. Unique step: To plan peppers for stuffing, clean them inside of chilly water and remove the tops as a result of slicing in close proximity to the peppers a limited length in opposition to the stem. Remove the pulp and seeds versus the within, and clean the peppers properly to deliver of course that no free seeds keep on being. Fill with the favored stuffing, House within just a shallow pan with a low total of water, and bake right up until the peppers are gentle more than enough to be pierced with a fork. The water enables the peppers to steam in the course of the very first portion of the cooking. Provide sizzling.
4. Unique step: STUFFING NO. 1
5. Unique step: (Plenty of for 6 Peppers)","url":"https://recipe.bluelayer.org/recipe/6816/crammed-peppers"},{"id":"6813","title":"Creamed Parsnips","ingredients":"- 2 c. diced parsnips
- 2 Tb. butter
- 2 Tb. flour
- 1/2 tsp. salt
- 1 c. milk","directions":"1. Unique step: CREAMED PARSNIPS (Plenty of to Provide 6)
2. Unique step: Sprint of pepper
3. Unique step: Contemporary and scrape the parsnips and minimize them into cube 1/2 inch inside of measurement. Put this kind of to cook inside ample boiling salted water to deal with, cook until finally they could be effortlessly pierced with a fork, and then drain. Soften the butter within a double boiler, and include the flour, salt, and pepper. Stir in just the sizzling milk, and cook till the combination thickens. Pour this sauce previously mentioned the parsnips, warm alongside one another for a couple of minutes, and provide.","url":"https://recipe.bluelayer.org/recipe/6813/creamed-parsnips"},{"id":"6811","title":"Creamed Onions","ingredients":"- 1 pt. stewed onions
- 3 Tb. butter
- 3 Tb. flour
- 1 tsp. salt","directions":"1. Unique step: CREAMED ONIONS
2. Unique step: (Adequate to Provide 6)
3. Unique step: Sprint of pepper
4. Unique step: 1-1/2 c. very hot milk
5. Unique step: Plan the onions in accordance to the instructions offered in just Artwork. 49. Although they are soft more than enough to be quickly pierced with a fork, drain. Soften the butter, and increase the flour, salt, pepper, and sizzling milk. Cook until eventually the sauce thickens, pour earlier mentioned the stewed onions, warm collectively for a couple minutes, and provide.","url":"https://recipe.bluelayer.org/recipe/6811/creamed-onions"},{"id":"6809","title":"Creamed Mushrooms And Chestnuts","ingredients":"- 3 Tb. butter
- 3 Tb. flour
- 1/8 tsp. pepper","directions":"1. Unique step: to provide this blend is to vacation spot it within just a baking dish, or, as listed inside Fig. 8, within just affected individual baking dishes, include it with a layer of biscuit or pastry crust, bake, and provide it as a pie.
2. Unique step: CREAMED MUSHROOMS AND CHESTNUTS (Ample to Provide 8)
3. Unique step: 1-1/2 c. stewed chestnuts
4. Unique step: 1-1/2 c. stewed mushrooms
5. Unique step: 1-1/2 tsp. salt","url":"https://recipe.bluelayer.org/recipe/6809/creamed-mushrooms-and-chestnuts"},{"id":"6800","title":"Crammed Cucumbers","ingredients":"- 3 cucumbers
- 2 Tb. butter
- 1 little onion, chopped
- 1 tsp. salt
- 1 c. stewed tomatoes","directions":"1. Unique step: Filled CUCUMBERS (Enough to Provide 6)
2. Unique step: Sprint of pepper
3. Unique step: 1-1/2 c. steamed rice
4. Unique step: Bread crumbs
5. Unique step: Decide on medium-sized cucumbers, clean and peel them, and lower them inside 50 % lengthwise. Hollow out the heart as a result that the cucumbers will comprise the form of boats. Then soften the butter inside of a frying pan, increase the chopped onion, salt, and pepper, and warm jointly for a several minutes. Subsequent increase the rice, tomatoes, and enough bread crumbs to choose up any additional of humidity. Fill the cucumbers with this mix and bake till they are delicate plenty of to be very easily pierced with a fork. Throughout the initially aspect of the cooking, pour a lower selection of sizzling water into the pan in just which the cucumbers are baked. Provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/6800/crammed-cucumbers"},{"id":"6792","title":"Cauliflower With Tomato Sauce","ingredients":"- 1 brain cauliflower
- 2 Tb. butter
- 2 Tb. flour
- 1/2 tsp. salt
- 2 c. strained tomato","directions":"1. Unique step: CAULIFLOWER WITH TOMATO SAUCE (More than enough to Provide 6)
2. Unique step: Sprint of pepper
3. Unique step: Soak the cauliflower within just chilly salted water, and then tie it cautiously in just a piece of cheesecloth and put it to cook within just boiling salted water. Cook until finally gentle, still not as a result very long that it will tumble to elements. Just take in opposition to the water, remove the cheesecloth cautiously, and Space the cauliflower inside a vegetable dish. Despite the fact that the cauliflower is cooking, plan the sauce by means of melting the butter inside of a double boiler, incorporating the flour, salt, and pepper, and stirring into this the heated strained tomato manufactured by means of
4. Unique step: forcing canned or stewed tomatoes during a sieve. Cook until finally the sauce
5. Unique step: consists of thickened and then pour higher than the cauliflower within the vegetable dish.","url":"https://recipe.bluelayer.org/recipe/6792/cauliflower-with-tomato-sauce"},{"id":"6774","title":"Scalloped Asparagus","ingredients":"- 1 bunch asparagus
- 2 Tb. butter
- 2 Tb. flour
- 1 c. asparagus stock
- 1/2 c. milk
- 1/4 tsp. salt
- 1 c. buttered cracker crumbs
- 1/2 c. grated cheese
- 12 months. Inside some conditions, the identical wide range of beans may possibly be employed inside of the 3","directions":"1. Unique step: furthermore additional.
2. Unique step: SCALLOPED ASPARAGUS (Enough to Provide 6)
3. Unique step: New the asparagus in accordance to the recommendations presented in just Artwork. 43. Minimize
4. Unique step: it into inch lengths and cook within boiling salted water right up until it is comfortable
5. Unique step: sufficient to be pierced with a fork, and then drain. Plan a sauce through","url":"https://recipe.bluelayer.org/recipe/6774/scalloped-asparagus"},{"id":"6772","title":"Clipped Eggs","ingredients":"- 6 areas toast
- 3 Tb. butter
- 6 eggs
- 1/2 tsp. salt
- 1/8 tsp. pepper","directions":"1. Unique step: of an invalid or will tempt the hunger of a baby who does not appear to be together with having. However inside of addition to staying appealing, this dish is higher inside of food items value, for within just this appreciate it is accurately similar to a poached egg upon toast or a undeniable egg aided with a piece of toast to which is extra a very little selection of butter.
2. Unique step: CLIPPED EGGS
3. Unique step: (Enough to Provide 6)
4. Unique step: Butter the toast with some of the butter. Independent the whites and yolks of the eggs with out breaking the yolks. Overcome the whites rigid, and put a mound of the crushed white upon greatest of each and every piece of buttered toast. Deliver a gap inside of the heart of the mound of egg white and reduce the unbroken yolk into it. Time just about every with salt and pepper and bits of the staying butter. Issue inside a scorching oven and bake till the yolk is preset and the white a little bit browned. Provide very hot.","url":"https://recipe.bluelayer.org/recipe/6772/clipped-eggs"},{"id":"6771","title":"Alpine Eggs","ingredients":"- 1 c. cottage cheese
- 2 Tb. finely chopped parsley
- 1/8 tsp. paprika
- 6 eggs
- 1 Tb. butter","directions":"1. Unique step: ALPINE EGGS
2. Unique step: (Ample to Provide 6)
3. Unique step: 2 10-cent pkgs. product cheese or
4. Unique step: 1 1/2 tsp. salt
5. Unique step: Grease 6 affected individual baking dishes. Crack up the cheese with a fork and sprinkle a layer upon the backside of each individual dish. Crack an egg within every dish higher than the cheese. Period with salt. Sprinkle a layer of cheese upon greatest of the egg, and previously mentioned that put chopped parsley, paprika, and a low piece","url":"https://recipe.bluelayer.org/recipe/6771/alpine-eggs"},{"id":"6769","title":"Shirred Eggs With Ham","ingredients":"- 1/2 tsp. written mustard
- 1/4 tsp. pepper
- 1 c. chopped ham
- 6 eggs
- 1/4 tsp. salt
- 1 Tb. butter","directions":"1. Unique step: in just House of meat. This dish, in addition to staying higher in just foodstuff value, is Pretty mouth watering mainly because of the style of the ham and the truth that it is Very very experienced.
2. Unique step: SHIRRED EGGS WITH HAM (Ample to Provide 6)
3. Unique step: Grease 6 affected individual baking dishes. Incorporate the mustard and pepper with the ham, and then divide this blend as flippantly as probable into the baking dishes. Split an egg upon ultimate of the ham in just each and every dish, time with salt, and put a tiny piece of butter upon just about every. Spot the dishes within a shallow pan of sizzling water and bake within just a gentle oven right until the eggs are effectively preset or hardened. Remove in opposition to the oven and provide at at the time.","url":"https://recipe.bluelayer.org/recipe/6769/shirred-eggs-with-ham"},{"id":"6768","title":"Baked Eggs Inside Product","ingredients":"- 6 eggs
- 1 Tb. butter
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 c. product","directions":"1. Unique step: BAKED EGGS In just Product (Plenty of to Provide 6)
2. Unique step: Grease 6 affected person baking dishes and split an egg into every single. Put a reduced piece of butter upon best of every single egg and time with salt and
3. Unique step: pepper. Pour earlier mentioned each and every egg 2 tablespoonfuls of product. Room the baking dishes within a shallow pan of sizzling water and bake until finally the eggs are as demanding as most popular. Provide very hot.","url":"https://recipe.bluelayer.org/recipe/6768/baked-eggs-inside-product"},{"id":"6765","title":"Creamed Eggs","ingredients":"- 2 Tb. pounds
- 2 Tb. flour
- 1/2 tsp. salt
- 1/8 tsp. paprika
- 6 complicated-cooked eggs
- 6 slices of toast","directions":"1. Unique step: CREAMED EGGS
2. Unique step: (More than enough to Provide 6)
3. Unique step: 1-1/2 c. milk
4. Unique step: Warm the milk. Put the excess weight inside a saucepan and warm it till it is mild brown; then insert the flour, salt, and paprika to the melted excess weight and blend all diligently. Pour in just the warm milk and stir the combination consistently right until the sauce is made up of develop into comfortable and thick. Reduce the tough-cooked eggs into halves despite the fact that they are scorching, and desired destination 2 halves with the lower facets down upon just about every piece of toast. Pour the white sauce around all, sprinkle with paprika, and provide.","url":"https://recipe.bluelayer.org/recipe/6765/creamed-eggs"},{"id":"6755","title":"Tomatoes With Cheese Stuffing","ingredients":"- 6 tomatoes
- 1 c. bread crumbs
- 1 c. grated cheese
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 Tb. butter
- 1/4 c. incredibly hot water","directions":"1. Unique step: TOMATOES WITH CHEESE STUFFING (Enough to Provide 6)
2. Unique step: Decide on medium-sized tomatoes and hollow out the facilities. Incorporate the crumbs, cheese, salt, pepper, butter, and sizzling water with the pulp in opposition to the facilities of the tomatoes. Fill the tomatoes with this stuffing, location inside of
3. Unique step: a pan, and bake in just a mild oven until eventually the tomato can be pierced
4. Unique step: smoothly with a fork. Provide very hot.","url":"https://recipe.bluelayer.org/recipe/6755/tomatoes-with-cheese-stuffing"},{"id":"6725","title":"A Accurate Cafe Consume Recipe","ingredients":"- 1 little sugar lump
- 1 ounce whiskey
- Unbelievably minor water (basically more than enough to dissolve the sugar)
- 2 Dashes Angostura bitters
- 1 little piece of ice
- 1 piece of lemon peel","directions":"1. Dissolve a tiny lump of sugar with a tiny water in just a whiskey-glass (rocks glass)
2. Mix in 2 dashes Angostura bitters, a minimal piece of ice, a piece lemon-peel, one jigger whiskey
3. Mix in with minor bar-spoon and provide
4. At this time evaluate the initial Outdated Formed cafe recipe to the course optimum bars provide it presently.
5. Ground breaking\" Outdated Shaped Recipe
6. 1 1/2 ounces bourbon or put together whiskey
7. 3/4-1 teaspoon sugar
8. 1 or 2 dashes of Angostura bitters
9. 1 ounce club soda
10. Orange cut, Maraschino cherry and lemon twist for garnish
11. Clutter sugar, soda and bitters within rocks glass
12. Pour whiskey into glass and stir
13. Garnish and provide
14. The 2 key variations are the muddling and the employ of club soda. These kinds of are sufficient to end result inside of a fairly alternate consume. You choose which one you including easiest.","url":"https://recipe.bluelayer.org/recipe/6725/a-accurate-cafe-consume-recipe"},{"id":"6717","title":"A Great Cafe Dessert Recipe","ingredients":"- Juice versus 2 Top secret limes
- 2 tablespoons lemon juice
- 2 egg yolks
- 1 can Eagle Brand name condensed milk
- 2 cups whipped topping or whipped product
- One 9-inch baked pie crust or graham cracker pie crust (as within envision) or chocolate crust
- Grated chocolate or chocolate curls for a garnish","directions":"1. Within a mixer or via hand, overcome initial 4 components with each other
2. Fold within the whipping product
3. Pour into the crust of your preference, mounding to the centre
4. Garnish with grated chocolate or chocolate curls and/or extremely thinly sliced lime pieces","url":"https://recipe.bluelayer.org/recipe/6717/a-great-cafe-dessert-recipe"},{"id":"6712","title":"Adorable Corn Salsa","ingredients":"- 2 jalapenos, seeded and finely chopped (recall the gloves make sure you)
- 2 tomatoes, cored and diced
- 2 tablespoons cilantro, chopped
- 1/2 cup lime juice, recently squeezed
- 2 cloves garlic, finely minced
- 4 cups clean or frozen corn (ideally not canned) Kosher salt and new black pepper","directions":"1. Combination all components inside a bowl and time with salt and pepper Make it possible for to sit for one hour prior to serving, stir often taste and alter seasoning
2. You definitely need to consider this corn salsa with a chicken breast or piece of pork or steak or even tortilla chips. It is Pretty a flavorite cafe recipe for salsa.","url":"https://recipe.bluelayer.org/recipe/6712/adorable-corn-salsa"},{"id":"6679","title":"Oven-Roasted Salmon: A Beloved Cafe Recipe","ingredients":"- 4 5-6 ounce wild salmon fillets
- Clarified butter (watch guidelines)
- 1 teaspoon sea salt
- 1/2 teaspoon refreshing floor pepper
- 1 teaspoon dried thyme (or 1 tablespoon clean thyme chosen)
- 4 tablespoons refreshing lemon juice
- 4 tablespoons white wine","directions":"1. Soften butter higher than exceptionally very low heat
2. Skim off what will come to the seem
3. Slowly but surely pour off the oil section into yet another container
4. Discard the solids
5. Preheat oven to 400 ranges F
6. Dip salmon fillets within clarified butter
7. Time with sea salt, fresh new flooring pepper and thyme
8. Area fillets inside of a baking dish and add sufficient lemon juice and white wine to address the backside of the pan and a tiny a lot more
9. Bake at 400 amounts for 8-10 minutes or right until fish starts off to flake (Allow for 10 minutes for each inch thickness of fillets)
10. Consider thickest pieces doneness
11. A preferred cafe recipe for wild salmon!","url":"https://recipe.bluelayer.org/recipe/6679/oven-roasted-salmon-a-beloved-cafe-recipe"},{"id":"6678","title":"I furthermore obtain simply just wild salmon. As a result with amazing solutions and a Quite Excellent cafe recipe, cafe","ingredients":"- 1 2 pound (practically) wild King or Sockeye salmon fillet (pores and skin-upon or not) or 4 steaks
- Vegetable oil for brushing
- Salt and recently flooring black pepper
- Lemon Herb Butter (recipe upon up coming webpage)
- Recommendations for cafe Grilled Salmon Recipe:
- Plan a medium fire in just a charcoal grill or pre-heat a gasoline grill to medium heat
- Point the salmon fillet, pores and skin-facet down if getting pores and skin-upon, upon large foil that is a small bigger than the salmon fillet (or the 4 salmon steaks) that you contain brushed with vegetable oil
- Salt and pepper, if chosen
- Applying the foil as a cradle, position the salmon upon the foil immediately about the fire (the warm) Protect the grill and cook upon one aspect for 6-8 minutes
- Even though the salmon is cooking, plan a instant sheet of foil, slash a small more substantial than the fillet (or steaks), and once more brush the foil with vegetable oil consequently the salmon will not adhere to the foil
- Though the fish is geared up upon the to start with aspect, deal with it with the minute sheet of foil, oiled facet down, and pinch finishes of foil collectively to seal
- Switch the fish above working with the foil \"pouch\" you mix in made
- Remove the foil that was upon the pores and skin facet of the fish (the to start with piece applied)
- Carry on grilling, protected, until eventually the fish is opaque all through and the salmon flakes smoothly Though proven with a fork or sharp knife (concerning 4 minutes)
- Applying vast spatulas, raise the salmon fillet (or steaks) versus the grill and serve onto a warmed serving platter (pores and skin-facet down if applying a pores and skin-upon fillet)
- Best fillet or steaks with a generous total of lemon herb butter (butter should really soften in excess of fish)
- Part and plate to provide (you can add even further lemon herb butter to each and every, if chosen)
- (ongoing upon future webpage)
- Legitimate Cafe Recipes: Foodstuff That Designed a Business
- (Webpage 2 of 2)","directions":"1. Preheat oven to 375 amounts F
2. House foil upon a sheet pan and oil a bit
3. Room salmon upon foil and spot pan upon the centre oven rack
4. Salt and pepper, if chosen
5. Roast inside of oven for 10 minutes for every inch thickness of salmon or until eventually it exactly starts to flake Though established with a sharp knife
6. Working with broad spatulas, raise the salmon against the foil on to a warmed serving platter
7. Best generously with lemon herb butter (butter need to soften above the fish)
8. Part and plate to provide (you can add additional lemon herb butter to every, if most well-liked)
9. Lemon Herb Butter:
10. 1 pound butter
11. 1 1/2 lemons (zest and juice nevertheless no seeds)
12. 1 tablespoon new chopped herbs (your selection yet I together with basil, thyme and occasionally a little bit of cilantro)
13. 2 teaspoons new chopped parsley
14. Recommendations:
15. Merge elements inside of a foods processor and merge right until soft
16. Form into a very long roll (a log) within just plastic wrap
17. Twist finishes and chill
18. Currently being butter will retain few months within the freezer!
19. Examining for Doneness:
20. Salmon carries on to cook at the time currently being taken off against the grill (or heat). Cook salmon simply right up until it starts to variance coloration and gets to be flaky. To keep an eye on for flakiness, add the suggestion of a sharp knife around the bone or at the thickest chapter of
21. The salmon and pull a little.","url":"https://recipe.bluelayer.org/recipe/6678/i-furthermore-obtain-simply-just-wild-salmon-as-a-result-with-amazing-solutions-and-a-quite-excellent-cafe-recipe-cafe"},{"id":"6677","title":"English-Design and style Fish Recipe: A Most loved Cafe Recipe","ingredients":"- 2 excess weight of cod fillets reduce into 2-3 ounce sections Lemon juice, ideally contemporary or at minimum amount flash frozen Salt and pepper
- Melted butter (you may well include herbs if you drive)
- Jap bread crumbs (Panko. If unavailable at your grocery retail store, simply click upon \"panko.\" You can obtain it at this internet site. I advocate you retain some inside your pantry. It is insightful for lots of Terrific seafood and chicken recipes.)","directions":"1. Pre-warm oven to 400 levels F
2. Brush the two aspects of every single piece of fish with lemon juice and period with salt and pepper
3. Dip fish inside melted butter and then bread crumbs (Panko), carefully urgent crumbs into fish
4. Position fish upon baking pan and bake at 400 amounts until finally finished (in excess of 10 minutes for each inch thickness of fish)
5. Provide with lemon wedges and tartar sauce
6. Bravo! A seafood recipe that results in being the undertaking performed nicely!","url":"https://recipe.bluelayer.org/recipe/6677/english-design-and-style-fish-recipe-a-most-loved-cafe-recipe"},{"id":"6673","title":"Butter It Up! A Favored Cafe Recipe Pecan Chicken Recipe with Lemon Butter Perfect style and texture combos.","ingredients":"- 2 chicken breasts, tenderized
- 3/4 cup Eastern bread crumbs (\"Panko\" within grocery suppliers)
- 1/2 cup Pecan areas, chopped within foods processor
- 2 eggs, overwhelmed
- Flour
- Fresh new Lemon Herb Butter (perspective less than)","directions":"1. Tenderize chicken breasts and flatten a bit with a meat mallet consequently they are not also thick yet
2. Even\" within just thickness
3. Mix Panko bread crumbs and Pecan components within just a shallow pan (including a pie pan). Put overwhelmed eggs inside of yet another pie pan and the flour in just a 3rd pie pan
4. Dip the chicken within the flour, then within just the eggs and eventually inside the Pecan-Panko combination
5. Heat a weighty skillet or saute© pan more than medium warm
6. Add clarified butter (look at listed here) and then the 2 breasts
7. Cook chicken upon one aspect for 3-4 minutes (or right until golden brown), change around and cook until finally juices function apparent
8. Chicken is finished. Best each and every breast with lemon-herb butter!
9. To reveal butter:
10. Soften butter higher than amazingly lower heat
11. Skim off what will come to the appear
12. Slowly but surely pour off the oil element into a further container
13. Discard the solids
14. 1 pound smooth butter
15. 1 1/2 lemons, zested and juiced
16. 1 tablespoon new thyme
17. 2 teaspoons refreshing parsley, chopped (or 3/4 teaspoon dried parsley)
18. Recommendations for Lemon Herb Butter:
19. Merge all components inside of food items processor or with a mixer
20. That's it! Gooood process!","url":"https://recipe.bluelayer.org/recipe/6673/butter-it-up-a-favored-cafe-recipe-pecan-chicken-recipe-with-lemon-butter-perfect-style-and-texture-combos"},{"id":"6669","title":"You can way too different diced potatoes and diced carrots inside stage of the mushrooms and crimson peppers.","ingredients":"- 3 cups of effectively professional chicken stock or turkey stock
- 6 tablespoons of weight towards a roasted chicken or turkey (or employ melted butter)
- 6 tablespoons of flour
- 1 cup sliced mushrooms
- 3-4 cups of cooked and diced chicken or turkey meat
- 1/2 - 1 cup of fresh new or frozen peas (thawed)
- 1 cup diced crimson peppers (or to taste)
- 1 cup fifty percent and fifty percent product, scalded
- 1 rolled pie crust (check out my pie crust recipe upon up coming website page)
- Recommendations for the chicken pot pie: To create the roux:
- Warm a skillet previously mentioned medium-minimal heat
- Every time skillet is scorching, soften pounds or butter
- Add flour and stir earlier mentioned warm till roux is soft (do NOT brown)
- Warm stock until finally boiling
- Include mushrooms and pink peppers and cook in excess of medium warm till greens are crisp-soft
- (do not previously mentioned-cook)
- Mix in roux to stock, stirring until eventually thickened
- Add diced chicken (or turkey) and green peas and heat
- Slender with very hot product to suitable regularity
- Ideal seasoning
- Pour into 2 1/2 quart baking dish and top with pie crust
- Crimp pie crust edges and slash vents inside the crust
- Brush crust with overwhelmed egg and water
- Bake within 400 stage F oven till effervescent and crust is frivolously browned
- Provide this chicken pot pie with a blended green salad
- Small of year? Employ the service of a penned pie crust versus the grocery store. It's ok.
- (ongoing upon following website page)
- Correct Cafe Recipes: Foodstuff That Made a Business
- (Website page 2)
- Pie Crust Recipe
- Substances:
- 2 cups stirred flour
- 1 1/8 teaspoons salt
- 1/2 cup moreover 3 tablespoons shortening
- 5-6 tablespoons ice water","directions":"1. Merge flour and salt within just a blending bowl
2. Minimize in just the shortening with pastry blender right until crumbly and measurement of peas
3. Sprinkle 3/4 of the ice water above the look of the mix. mix in simply just right until all the substances are moistened and the dough can be formed mix in even further ice water simply if demanded to form the dough into a ball. (Do not create dough way too dry or as well moist) Take care of dough carefully or it will be hard
4. Flatten the dough out upon evenly floured show up or pastry material and flippantly filth with flour Roll the dough out to a thickness of 1/8 inch inside the approximate form of your casserole dish Spot the crust around the filling and slim the edges. Reduce vent holes","url":"https://recipe.bluelayer.org/recipe/6669/you-can-way-too-different-diced-potatoes-and-diced-carrots-inside-stage-of-the-mushrooms-and-crimson-peppers"},{"id":"6664","title":"Spinach and Sausage Pie","ingredients":"- 1 pound thinly sliced Polish sausage or Italian sausage or Andouille Sausage
- 4 eggs, overwhelmed
- One 10 ounce offer of frozen spinach, thawed and squeezed dry
- 8 ounces (2 cups) Mozzarella cheese, shredded
- 1 1/2 cups product-design cottage cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 2 very simple pie crusts (check out in this article)
- 1 overwhelmed egg (individual container towards other eggs, employ the service of to brush crusts)
- 1 tablespoon water","directions":"1. Warm a skillet more than medium heat and cook the sausage right up until browned
2. Drain properly & Blend the 4 crushed eggs, the spinach, the cheese, the cottage cheese, the milk and the seasonings inside a blending bowl
3. Stir inside the sausage and pour into the backside crust inside of a pie pan
4. Moisten edges of crust with water and Area the greatest crust upon the pie crimping the edges mix in the one overwhelmed egg & the tablespoon of water & brush this more than the supreme pie crust Slash slits in just the crust to permit for venting
5. Bake inside a 350 amount F oven for 40 minutes
6. Address the edges of the pie with foil and bake 35 minutes a lot more
7. Remove in opposition to oven and permit stand 10 minutes ahead of chopping
8. Pie Crust Recipe
9. 2 1/2 cups of flour
10. 1 1/2 teaspoon salt
11. 3/4 cup furthermore 1 1/2 tablespoons of shortening
12. 1/2 cup of ice water
13. Recommendations:
14. Merge the flour and the salt within a blending bowl
15. Mix in the shortening and combination with a pastry blender right until crumbly and the dimensions of peas
16. Little by little mix in greatest of the ice water right until the combination retains collectively
17. If also dry, include the being ice water (the dough ought to not be way too dry or far too moist)
18. Carefully (or the dough will choose demanding) knead the dough into a ball and divide it into 2 areas Roll each and every piece upon a frivolously floured show up or pastry material and carefully pat one piece into your pie pan (do not extend the crust or it will shrink each time baking)
19. Employ the other piece for the final of the spinach and sausage pie","url":"https://recipe.bluelayer.org/recipe/6664/spinach-and-sausage-pie"},{"id":"6662","title":"Scrumptious Potato Casserole Recipe","ingredients":"- 2 rolled pie crusts (look at my pie crust recipe here)
- 2 tablespoons butter
- 1 minor onion, peeled and chopped finely
- 2 1/2 cups optimistic effective Cheddar, coarsely grated (10 ounces)
- 1/4 pound potatoes (pertaining to 1 medium), peeled, steamed and diced (or retain the services of remaining more than cooked potatoes)
- 2 substantial eggs, crushed
- 4 tablespoons large product
- A sprig of thyme or one bunch of flat-leafed parsley, chopped
- Pinch of cayenne pepper
- Sea salt or Kosher salt and black pepper, to style
- 1 crushed egg for glaze","directions":"1. Preheat the oven to 425 concentrations F
2. Soften the butter inside a skillet and carefully fry the onion right up until softened and translucent, then enable interesting Toss the onions into a blending bowl with the grated cheese, potato, eggs, product, thyme or parsley and the seasoning, and combine every thing with each other with your arms
3. Put the backside unbaked pie crust into 9 inch pie pan and suggestion the cheese and onion combination into the pie crust. Moisten the edges of the crust and deal with with the rolled-out ultimate crust, crimping the edges alongside one another cautiously
4. Brush overwhelmed egg above the final and bake in just the oven for 30 minutes until finally crisp and golden brown
5. Deal with loosely with foil if crust is browning far too instantly
6. Pie Crust Recipe
7. 2 1/2 cups flour
8. 1 1/2 teaspoons salt
9. 3/4 cup in addition 1 1/4 tablespoons shortening
10. 1/2 cup ice water
11. Recommendations:
12. Merge flour and salt inside of a blending bowl
13. Mix in shortening and combine with pastry blender (or inside of a mixer) till crumbly and sizing of peas Bit by bit add ice water until eventually mix retains alongside one another (Do not deliver dough also dry or much too soaked) Control dough carefully or it will be demanding
14. Knead dough into a ball and divide into 2 elements
15. Roll dough out upon flippantly floured look or pastry fabric
16. Position backside crust within pie pan and evenly drive into location; slender edges
17. Fill crust and location supreme crust more than filling. Fold edges in excess of the backside crust to seal and crimp","url":"https://recipe.bluelayer.org/recipe/6662/scrumptious-potato-casserole-recipe"},{"id":"6661","title":"Deep Dish Baked Salmon Recipe","ingredients":"- 1/4 cup butter
- 1/3 cup flour
- 2 1/2 teaspoons of salt
- 2 cups of milk
- 1/4 teaspoon pepper
- 1/8 teaspoon paprika
- Components for the Baked Salmon Recipe:
- 1 pound wild salmon (canned or packaged is high-quality)
- 2 fat thinly sliced potatoes
- 4 carrots, peeled and thinly sliced
- 2 tablespoons of butter
- 3 medium sized onions, thinly sliced
- 1 egg yolk put together with 1 tablespoon of water
- Pie dough for crust (perspective listed here)","directions":"1. Pre-heat your oven to 300 stages F
2. Butter a 2 quart casserole dish or baking dish
3. Inside of a very little selection of boiling water, cook the potatoes and carrots for 10 minutes and drain perfectly
4. Heat a skillet more than medium heat
5. Add 2 tablespoons of butter and saute© onions for 5 minutes yet do not brown them
6. Warm a sauce pan above medium-very low heat
7. Soften the butter and stir inside the flour, salt, pepper and paprika and cook to thicken
8. When stirring with a cord whip or wood spoon, slowly and gradually mix in the milk
9. Stir and cook right until sauce is thickened
10. Accurate Cafe Recipes: Foods That Developed a Business
11. Deep Dish Baked Salmon Recipe
12. (Webpage 2 of Deep Dish Salmon and Potato Pie)
13. Within the buttered casserole or baking dish, layer 50 percent the potatoes and carrots and onions and salmon
14. Greatest this with 50 percent the sauce
15. Repeat as in excess of, layering the staying potatoes, carrots, onions and salmon
16. Pour the being sauce more than all
17. Dot with 2 tablespoons of butter
18. In shape rolled pie crust earlier mentioned the casserole
19. Brush the pie crust with some egg yolk combination and slice vents within just the crust
20. Flute or seal the edges of the crust
21. Bake for 30 minutes or until finally effervescent and incredibly hot all the direction throughout
22. Pie Crust Recipe
23. 2 cups of flour
24. 1 1/8 teaspoon salt
25. 1/2 cup furthermore 3 tablespoons of shortening
26. 5-6 tablespoons of ice water
27. Recommendations:
28. Merge the flour and the salt within a blending bowl
29. Add the shortening and combination with a pastry blender till crumbly and the sizing of peas
30. Slowly and gradually add greatest of the ice water right up until the mix retains jointly
31. If far too dry, add the being ice water (the dough really should not be far too dry or as well soaked) Carefully (or the dough will just take hard) knead the dough into a ball
32. Vacation spot the dough upon a frivolously floured appear or pastry fabric and roll it out to a thickness of regarding a 1/8 inch inside of the approximate condition of your casserole dish (do not extend the crust or it will shrink at the time baking)
33. Supreme of the salmon casserole with the crust, slender edges and slash vent holes
34. Wonderful endeavor! You're finished!","url":"https://recipe.bluelayer.org/recipe/6661/deep-dish-baked-salmon-recipe"},{"id":"6660","title":"You can in addition alternative diced potatoes and diced carrots inside Room of the mushrooms and purple peppers.","ingredients":"- 3 cups of properly skilled chicken stock or turkey stock
- 6 tablespoons of bodyweight towards a roasted chicken or turkey (or retain the services of melted butter)
- 6 tablespoons of flour
- 1 cup sliced mushrooms
- 3-4 cups of cooked and diced chicken or turkey meat
- 1/2 - 1 cup of new or frozen peas (thawed)
- 1 cup diced pink peppers (or to taste)
- 1 cup 50 percent and fifty percent product, scalded
- 1 rolled pie crust (check out my pie crust recipe upon following web page)","directions":"1. Heat a skillet more than medium-small warm
2. As soon as skillet is incredibly hot, soften body weight or butter
3. Mix in flour and stir in excess of warm until finally roux is comfortable (do NOT brown)
4. Warm stock until eventually boiling
5. Mix in mushrooms and purple peppers and cook above medium heat right up until greens are crisp-delicate
6. (do not more than-cook)
7. Add roux to stock, stirring until finally thickened
8. Add diced chicken (or turkey) and green peas and heat
9. Slender with incredibly hot product to suitable regularity
10. Proper seasoning
11. Pour into 2 1/2 quart baking dish and best with pie crust
12. Crimp pie crust edges and lower vents inside the crust
13. Brush crust with overwhelmed egg and water
14. Bake within 400 level F oven until finally effervescent and crust is evenly browned
15. Provide this chicken pot pie with a put together green salad
16. Brief of season? Employ the service of a created pie crust towards the grocery store. It's ok.
17. (Web page 2 of Chicken or Turkey Pot Pie)
18. Pie Crust Recipe
19. 2 cups stirred flour
20. 1 1/8 teaspoons salt
21. 1/2 cup in addition 3 tablespoons shortening
22. 5-6 tablespoons ice water
23. Mix flour and salt inside of a blending bowl
24. Slice inside of the shortening with pastry blender right up until crumbly and measurement of peas
25. Sprinkle 3/4 of the ice water above the look of the blend. mix in simply just until eventually all the components are moistened and the dough can be fashioned add further ice water just if required to condition the dough into a ball. (Do not deliver dough much too dry or also moist) Deal with dough carefully or it will be challenging
26. Flatten the dough out upon evenly floured appear or pastry fabric and evenly dirt with flour Roll the dough out to a thickness of 1/8 inch inside of the approximate condition of your casserole dish Spot the crust previously mentioned the filling and slim the edges. Slice vent holes","url":"https://recipe.bluelayer.org/recipe/6660/you-can-in-addition-alternative-diced-potatoes-and-diced-carrots-inside-room-of-the-mushrooms-and-purple-peppers"},{"id":"6651","title":"Seared Scallops - Scorching Spinach Salad: A Genuine Cafe Recipe","ingredients":"- 9 ounces of baby spinach (more than 8 cups flippantly packed)
- 3/4 cup sliced almonds, toasted
- 5 tablespoons olive oil
- 1 pound of medium sizing sea scallops
- 4 ounces roasted pink peppers minimize into slender strips (concerning 1/2 cup)
- 2 medium shallots, sliced skinny
- 1/8 teaspoon floor black pepper
- 1 1/2 tablespoon sherry vinegar","directions":"1. Destination the spinach inside a weighty blending bowl, add the almonds and mounted apart
2. Add 2 tablespoons olive oil into a skillet and improve the temperature to medium superior warm (warm oil until finally it exactly starts off to smoke)
3. Mix in the seafood, flat aspect down and cook around 2 1/2 minutes) Retain the services of tongs and convert them about
4. Cook right up until medium-exceptional (above 45 seconds more time. The aspects will comprise firmed and all nonetheless the centre 3rd of each and every piece of seafood will be opaque)
5. Move the scallops to a plate, time with salt to taste and preset apart
6. Reduce warm to medium, add currently being 3 tablespoons of olive oil into the skillet
7. Include crimson peppers, shallots, 1/4 teaspoon of salt and pepper Cook right up until the shallots melt somewhat (with regards to 2 minutes) Remove the skillet in opposition to the warm and swirl within just the vinegar Pour the hot dressing around the spinach and throw to wilt
8. Divide the spinach salad amongst 4 plates and prepare the scallops upon greatest","url":"https://recipe.bluelayer.org/recipe/6651/seared-scallops-scorching-spinach-salad-a-genuine-cafe-recipe"},{"id":"6638","title":"Garlic Bread Recipe","ingredients":"- 1 loaf of Really superior French Bread
- 1/2 pound (2 cubes) of butter
- 4-8 cloves of new minced garlic (based upon how significantly garlic style you desire - I hire 4 medium measurement cloves for each dice of butter)
- Optional: Contemporary chopped parsley (I which includes this option)
- I need you to do oneself and your relatives and buddies a want ( and a \"taste\" ). Go through my post upon a garlic drive. (Indeed, I understand ..you are occupied. Consequently is all people, however this written content might help save you year AND enhance your physical fitness and that of your family members.)
- No garlic thrust? Ok, listed here is what you require to do:
- €¢ Vacation spot the garlic cloves upon a slicing board.
- €¢ Stage the flat facet of a enormous knife upon the garlic cloves and strike the flat facet of the knife with your hand. The pores and skin will drop off, allowing for you to mince the fresh new garlic effortlessly.","directions":"1. Soften the butter in excess of lower warm (i.e., slowly but surely)
2. Despite the fact that the butter is melting, peel the garlic cloves and mince
3. Add your minced garlic to the butter and depart upon rather reduced heat for more than 3 minutes (do Not burn up the garlic or butter)
4. Pour the butter/garlic mix all through a minor sieve pushing upon the garlic with a spoon to extract all the juice (watch the write-up: \"Garlic Push\" .)
5. Minimize the French bread the extended route for the duration of the center of the loaf
6. Spoon or brush the garlic butter on to either aspects (be generous) and put the loaf back again with each other
7. Wrap the loaf in just foil and warm inside a 325 stage F oven right until warmed all the route during
8. Oh! At this time I'm hungry! Fantastic activity, mates!","url":"https://recipe.bluelayer.org/recipe/6638/garlic-bread-recipe"},{"id":"6623","title":"Smoked Salmon Quiche","ingredients":"- 2 complete eggs
- 2 egg yolks
- 1 1/2 cups 50 percent and fifty percent product
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried dill
- 4 ounces shredded Swiss cheese
- 3 ounces smoked wild salmon
- 2 tablespoons chopped green onions
- 1 tablespoon weary capers
- 6 spears asparagus, blanched or steamed 2 minutes and reduce into 1 inch sections
- 12-16 pencil slender asparagus, blanched or steamed and still left complete for topping quiche
- One 8-9 inch unbaked pie shell","directions":"1. Overcome the eggs, egg yolks, product, dill, and pepper inside blending bowl with a cord whip right up until merged yet not frothy
2. Issue crust upon sheet pan covered with wax or parchment paper
3. Layer with Swiss cheese, smoked salmon, green onions and asparagus
4. Pour egg blend above all and then destination full pencil asparagus upon best, fanning them versus the centre of the quiche (watch think about in excess of)
5. Bake at 350 ranges for 35-40 minutes or till quiche is puffed up and browning upon supreme
6. Enable sit several minutes just before chopping and plating.
7. Could possibly be refrigerated and reheated afterwards inside microwave oven
8. I provide this with fresh new fruit or a salad and my Bran Muffins.
9. Again to Desk of Contents Again to Breakfast Go over Web page Again to Other Egg Dishes
10. Legitimate Cafe Recipes: Foodstuff That Crafted a Business
11. Pancakes and French Toast
12. Buttermilk Pancakes
13. French Toast
14. French Toast with Strawberry Butter
15. Entire Wheat Blueberry Pancakes
16. Getting your within-legislation more than for Sunday breakfast and you will need to impress them with your cooking? Why not decide a cafe recipe for Buttermilk Pancakes?
17. Or probably you would in its place repair service French Toast or
18. Complete Wheat Blueberry Pancakes?
19. As soon as you include that strategy, shift forward and pick a further cafe recipe for Bran Muffins.
20. You are confident to knock the socks off your in just-legislation. They will mix in almost nothing nevertheless rave opinions for you and your Good food stuff towards listed here upon out.
21. Employ the service of Individuals Genuine Cafe Recipes.","url":"https://recipe.bluelayer.org/recipe/6623/smoked-salmon-quiche"},{"id":"6621","title":"Quiche Lorraine","ingredients":"- 2 entire eggs
- 2 egg yolks inside of addition to earlier mentioned eggs
- 1 1/2 cups fifty percent and 50 % product
- 3/8 teaspoon salt
- Sprint of white pepper
- 6 slices of cooked bacon, chopped
- 4 ounces Swiss cheese, grated
- 1 9 inch pie shell
- 1/2 teaspoon Dijon mustard
- (Perspective options claimed less than)","directions":"1. Spot eggs, egg yolks, product, salt and pepper inside of a blending bowl or blender
2. Mixture properly, if making use of a blender do NOT earlier mentioned mixture
3. Level crust (pie shell) upon sheet pan protected with wax or parchment paper
4. Brush backside of pie shell with 1/2 teaspoon Dijon mustard
5. Layer and spread cooked, chopped bacon and grated Swiss cheese flippantly inside the shell
6. Fill pie shell with quiche combination
7. Bake at 350 stages for over 35-40 minutes or until finally quiche is puffed up and browning upon final
8. Options: Might include chopped saute©ed onion upon ultimate of bacon
9. Could possibly add sprint of nutmeg to product-egg mix","url":"https://recipe.bluelayer.org/recipe/6621/quiche-lorraine"},{"id":"6615","title":"Scrambled Eggs with Smoked Wild Salmon","ingredients":"- 1 tablespoon of butter and one of oil (vegetable or peanut oil)
- 6 eggs (natural and organic if you include them)
- 1/2 cup + 2 tablespoons milk
- Flooring white pepper or recently flooring (indeed, it helps make a distinction) black pepper, to taste
- 4 tablespoons butter
- 4-6 ounces of SeaBear's wild smoked salmon, harmed up by means of fanning out amongst your palms
- 2 tablespoons contemporary chives or green onions, sliced","directions":"1. Warm the butter and oil blend earlier mentioned small heat in just a 10 - 12 inch skillet
2. When the pan is heating, overcome the eggs within just a blending bowl, until finally perfectly merged nevertheless not frothy
3. Do not add salt, there might be adequate within the smoked salmon
4. Although pounds is sizzling more than enough to sizzle a get rid of of water, then pour within the eggs
5. Cook in excess of minimal heat, stirring sometimes as the eggs cook (do not higher than stir and do not make it possible for the eggs to brown) add the wild smoked salmon basically ahead of the eggs include completed cooking
6. Remove the eggs towards the heat any time they are \"preset\" yet nevertheless gentle and damp
7. Garnish with chives or green onions
8. Provide routinely
9. If you motivation, you could possibly include a piece of your favored Norwegian Cheese upon best as a tasty addition. You could will need to provide this scrambled egg recipe with an Orange Frappe' or a Midori Margarita! Or a glass of Champagne!","url":"https://recipe.bluelayer.org/recipe/6615/scrambled-eggs-with-smoked-wild-salmon"},{"id":"6609","title":"Bacon Spinach Swiss Omelet Recipe","ingredients":"- 1 1/2 teaspoons every single of butter and peanut oil or vegetable oil
- 3 crushed eggs
- 1/4 cup cooked, crumbled bacon
- 1/2 cup blanched or steamed spinach (remove liquid right before incorporating to omelet or go over and cook within microwave until finally wilted)
- 1-2 ounces of accurate Swiss cheese (1/4 - 1/2 cup) Salt and pepper to taste
- 1-2 dollops of bitter product","directions":"1. Warm a 7-10 inch skillet more than gentle warm (the scaled-down the pan, the thicker the omelet)
2. While the pan is heating, battle the eggs within just a blending bowl with a twine whip until finally put together nonetheless not frothy
3. Each time the pan is very hot plenty of to sizzle a eliminate of water, add the butter and oil
4. While the butter helps prevent foaming, beat the eggs a few of moments and pour into the pan
5. Allow the eggs sit right until they start out to cook near the edges
6. Raise the edges of the eggs with a rubber spatula and idea the pan to let the liquid to function less than
7. Repeat this procedure until finally the supreme is thickening and unbelievably minor liquid egg stays
8. Include the bacon, Swiss cheese and blanched spinach throughout the backside of the omelet and include salt and pepper, if most popular
9. Fold inside 50 percent and serve onto plate
10. If serving 2, slice within just fifty percent right before sliding on to plates
11. Garnish with a dollop of bitter product
12. That's it! You consist of precisely manufactured a masterpiece!","url":"https://recipe.bluelayer.org/recipe/6609/bacon-spinach-swiss-omelet-recipe"},{"id":"6590","title":"Hushpuppies","ingredients":"• 1 cup Cornmeal
• 1/4 tsp White pepper
• 1/2 cup All-reason flour
• 1/8 tsp Dried oregano leaves
• 1/2 cup Corn flour
• 1/4 cup Vy cool cutped green onions
• 1 tbsp Baking powder
• 1 1/2 tsp Minced garlic
• 3/4 tsp Flooring cayenne pepper
• 2 Eggs, beaten
• 1/2 tsp Salt
• 1 cup Milk
• 1/2 tsp Black pepper
• 2 tbsp Pork lard
• 1/2 tsp Dried thyme leaves
• Vegetable for deep frying","directions":"1. Be aware: Corn flour is out there at health and fitness foods merchants. Mix all the dry substances in a higher bowl, breaking up any lumps.
2. Stir inside of the green onions and garlic. Add the eggs and mix nicely. In just a tiny saucepan deliver the milk and lard (or other bodyweight) to a boil; remove versus warmth and add to flour mix, 50 percent at a season, stirring properly immediately after each and every addition.
3. Refrigerate 1 hour. In just a hefty skillet or deep fryer, warm 4 inches of oil to 350°F. Lose the batter via tablespoonsfuls into the hot oil.
4. Do not group. Cook until dim golden brown on just about every facet and cooked in the course of, over 1 second for each aspect.
5. Drain on paper towels. Helps make over 30 hushpuppies. Versus Paul Prudhomme's \"Louisiana Kitchen area\"","url":"https://recipe.bluelayer.org/recipe/6590/hushpuppies"},{"id":"6587","title":"Pepper Biscuits","ingredients":"• 2 1/2 cup All explanation flour
• 1/2 tsp Baking soda
• 1 tbsp Baking powder
• 3/4 cup Shortening
• 1/2 tsp Salt
• 1 cup Buttermilk
• 1 tbsp Coarse cracked black pepper","directions":"1. Preheat oven to 450-500°F. Sift 2 cups of the flour with the baking powder, salt, pepper, and baking soda into a bowl.
2. Cut inside of the shortening with a pastry mixer or fork, or get the job done it in with your palms. Add the buttermilk to create a tender dough, mixing accurately till the dough retains alongside one another.
3. Flour your arms. Pull of a piece of dough the dimensions of a biscuit and dip the moist benefit into the further flour.
4. The roll or pat into a biscuit. Place a little bit touching, on a lightly greased baking sheet. Bake until finally golden golden brown.
5. 8-10 minutes. In opput to Nathalie Dupree's \"Refreshing Southern Cooking\"","url":"https://recipe.bluelayer.org/recipe/6587/pepper-biscuits"},{"id":"6565","title":"ITALIAN LOAF Classes: Meats, Breads, Italian","ingredients":"• 1 can Refrigerated created pizza
• 1 package Frozen spinach; (10 oz)
• - crust dough (10 oz)
• - thawed and exhausted
• 4 cup Mozzarella cheese; grated 1
• Egg; evenly beaten
• 1 lb Spicy pork sausage, browned
• 1 7 oz jar diced pimientos,
• - and worn out
• - exhausted
• 1/2 cup Tomato sauce
• 1 package Sliced pepperoni; 3 oz
• 1 tsp Oregano flakes
• 12 Enormous pimiento-loaded green
• 1/2 tsp Basil flakes
• - olives, lower in 50 percent","directions":"1. Preheat oven to 400°F. Unroll dough and cut off one-fourth of dough crosswise; mounted apart. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with the higher piece of dough.
2. Moisten the dough with water at corners and force to seal. Desired place one-50 percent of the cheese on the backside of the dough and best with sausage.
3. Spoon tomato sauce around sausage and sprinkle with oregano and basil. Add spinach with egg and spread more than tomato sauce.
4. Layer pimientos on ultimate of spinach and ultimate with becoming cheese. Organize the pepperoni on final of the cheese layer.
5. Coolest with olive halves. Deal with filling with reserved dough and crimp edges of dough to seal. Lower slitsp inside final of dough to allow steam to escape.
6. Bake 50 minutes or until finally crust is nicely browned (if crust browns far too abruptly, cover loosely with aluminum foil).
7. Allow for to cool 10 minutes in advance of getting rid of from pan and slicing into slices.","url":"https://recipe.bluelayer.org/recipe/6565/italian-loaf-classes-meats-breads-italian"},{"id":"6556","title":"Wild Onion Bread","ingredients":"• 1 1/2 oz Bundle onion soup mix
• 3/4 cup Very hot water
• 1 package Dry yeast
• 2 tbsp Sugar
• 2 tbsp Very hot water
• Egg
• 2 x Recipies Dry Baking Mix
• 1 cup Sourdough Rookie","directions":"1. Add soup combine to 3/4 cup hot water;allow stand until finally lukewarm. In a individual container, melt yeast and sugar with 2 tablespoons hot water.Beat soup mix and yeast mix with each other with egg, 1 cup Dry Baking Mix and Sourdough Newbie.
2. Stir in just getting Dry Baking Mix to deliver a rigid dough. Place on a floured appear;knead until soft and elastic.
3. House in a greased bowl, turning to grease final. Cover and allow for add for 2 hours. Form into a spherical loaf.
4. Place on a greased pan, cover and allow add 45 mins. Bake in a 375 Deg. oven for 35 mins.","url":"https://recipe.bluelayer.org/recipe/6556/wild-onion-bread"},{"id":"6544","title":"Bagel Thins, Lo Cal, Lo Salt","ingredients":"• 1 Bagel
• 1 tsp Oregano, dried
• 2 tsp Tender margarine, melted","directions":"1. Applying a Pretty sharp serrated knife, cut bagel into extremely skinny rounds. Prepare inside of one layer on baking sheet; brush with margarine.
2. Sprinkle with oregano. Bake inside of 350°F oven for 12 minutes. Allow for neat and keep in airtight container for up to 1 7 days.
3. For each 1 piece serving: 14 cal; .5g body weight, 0 cholesterol, 15 mg salt.","url":"https://recipe.bluelayer.org/recipe/6544/bagel-thins-lo-cal-lo-salt"},{"id":"6535","title":"Peppy Pizza Pie","ingredients":"• 1 lb Lean Flooring Beef
• 8 oz Tomato Sauce; 1 Cn
• 2 oz Pepperoni; Cutped,
• 8 oz Mushroom Stems & Areas; *
• Web page 165
• -1/3 C Abt
• 1/4 cup Ripe Olives; Pitted,
• 1/3 cup Bread Crumbs; Dry
• -Sliced
• 1 Egg; Large
• 1 cup Mozzarella Cheese;
• 1/2 tsp Oregano Leaves
• -Shredded
• 1/4 tsp Salt","directions":"1. Retain the services of 1 8-oz can of Mushroom Stems and Areas that consistsp of been worn out. Warmth the oven to 400°F F.
2. Mix the meats, bread crumbs, egg, oregano leaves, salt and fifty percent of the tomato sauce. Drive the mix lightly in opput to the backside and aspectsp of an ungreased 10-inch pie pan.
3. Sprinkle the mushrooms and olives in just the meat line pan then pour the currently being tomato sauce more than the veggies.
4. Bake realized for 25 minutes. The pepperoni serves a crimson-flecked physical appearance to the meat.
5. Sprinkle the pie with the shredded cheese and bake an a lot more 5 minutes. Neat for 5 minutes then cut into 6 wedges.
6. Be aware: If a 10-inch pie pan is not out there, seek the services of a 9-inch one still put a pan down below it to capture the function off of juices.
7. As well you can employ the service of an 8 oz can of cut green beans or full kernel corn in issue of the mushrooms if favored.","url":"https://recipe.bluelayer.org/recipe/6535/peppy-pizza-pie"},{"id":"6531","title":"HERB PARMESAN BREAD Groups: Breads, Breadmaker","ingredients":"Servings: 1
2 cup All-explanation flour 1 tbsp Milk
2 tbsp Sugar 3/4 cup -Water; lukewarm
1/2 tsp Salt 1 1/2 tsp Occupied dry yeast
1 tbsp Butter or margarine;softened 1/4 cup Parmesan cheese; grated
- (or shortening, softened) 1 tbsp Italian-design herbs
(Nancy Hagfors - N.HAGFORS on GEnie; GXDB48A on Prodigy)","directions":"","url":"https://recipe.bluelayer.org/recipe/6531/herb-parmesan-bread-groups-breads-breadmaker"},{"id":"6523","title":"Herb Pizza Dough","ingredients":"• 1 package Occupied dry yeast
• 2 1/4 cup All-rationale flour
• Web page 160
• 1 tsp Sugar
• 1/2 tsp Salt
• 7/8 cup Hot water,
• 1 tbsp Garlicup olive oil,
• -@110°F
• -excess as essential **
• 1/4 cup Cutped herbs,
• Oil and cornmeal for pan
• -optional *","directions":"1. Stir with each other the yeast, sugar and hot water. Allow stand until foamy, above 10 minutes. Inside the effort and hard work bowl of a foods processor equipped with the metal blade, cut the herbs.
2. Turn off cream. Add flour and salt. Transform the cream on and off a few of situations. Although the cream is functioning, include yeast.
3. Technique until the dough types a ball at the aspect of the bowl. Add garlic, olive oil and course of action for 30 to 40 seconds even further.
4. Go dough to a bowl that adds been oiled with olive oil. Transform the dough until eventually the comprehensive show up is made up of been covered with the oil.
5. Address bowl with a moist towel and allow to add in just a hot draft cost-free House for 1 hour or till doubled.
6. Roll out on a evenly floured look and if dough is also elastic, check out tossing it versus hand to hand to flatten it out.
7. Lightly grease the pizza pan with a tiny oil and sprinkle with cornmeal. Location the dough on the pizza pan and slim the edges.
8. Bake for 10 minutes @425 degrees. Remove from oven, lightly brush the crust with a minor added oil and continue with recipe.
9. Resultsp in adequate dough for one 12\" crust. Consider basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro.","url":"https://recipe.bluelayer.org/recipe/6523/herb-pizza-dough"},{"id":"6500","title":"Straightforward Parsley-Garlic Rolls * Groups: Breads, Rolls","ingredients":"• 1 lb Loaf frozen bread dough
• 1 Garlicup clove; minced
• Flour
• Dried parsley leaves
• 3 tbsp Butter or margarine; melted","directions":"1. Thaw frozen bread at space temperature above 2-3 hrs. Area on lightly floured appear and with a knife dipped into flour, cut the loaf inside of 50 percent lengthwise.
2. Then cut every 50 % into 6 or 7 elements. Roll out every piece to concerning 1/4\" thickness. Mix melted butter and garlic, mixing nicely.
3. Brush dough with the mix. Evenly sprinkle with the parsley leaves. Roll up each individual piece jelly-roll style.
4. Place, stop up, into lighlty oiled muffin tins. Fixed in just incredibly hot Area to add for 1 to 1-1/2 several hours or until doubled.
5. Bake at 400~ for 12-15 minutes or until eventually rolls are golden brown.","url":"https://recipe.bluelayer.org/recipe/6500/straightforward-parsley-garlic-rolls-groups-breads-rolls"},{"id":"6499","title":"Herbed Ring Bread * Groups: Breads, Well prepared-rolls","ingredients":"• 1/2 cup Butter or margarine; melted
• 1 tbsp Parsley; cutped
• 1/3 cup Green onions; cutped
• Garlicup salt
• 1/4 tsp Dried oregano
• 2 can Fridge biscuits
• 1/2 tsp Dried tarragon","directions":"1. Soften butter in just saucepan. Cover onions, oregano, tarragon, parsley and garlicup salt to flavor.
2. Lower every biscuit inside fifty percent lengthwise. Dip every single piece in the butter-herb mix. Layer inside of 5-cup ring mold.
3. Drizzle any being butter around the best. Bake at 375~ for 30-40 minutes or till bread is a deep golden brown.
4. Unmold and serve instantly.","url":"https://recipe.bluelayer.org/recipe/6499/herbed-ring-bread-groups-breads-well-prepared-rolls"},{"id":"6498","title":"Honey Entire Wheat Bread or Evening meal Rolls * Classes: Breads, Rolls","ingredients":"• 1 package Occupied dry yeast
• 1/4 cup Lard; melted
• 1 1/2 cup Water; very hot (105~-115~)
• 2 cup Full wheat flour
• 2 Eggs
• 4 cup All motive flour;
• 1/4 cup Honey
• - to 4 1/2 cups
• 2 tsp Salt","directions":"1. Dissolve yeast in just the water in just superior mixing bowl. Allow stand 5 minutes. Stir inside of eggs, honey, salt and cooled, melted lard.
2. Add entire wheat flour. Stir properly. Add all reason flour slowly, conquering to deliver a comfortable lump-totally free batter.
3. Proceed introducing flour until finally rigid dough types. Turn out on to lightly floured board and kneed for 10 minutes.
4. Put dough into bowl to add. Deal with lightly with plasticup wrap. Allow add inside hot point (85~) till doubled, regarding 1-1/2 hrs.
5. Switch dough out on to oiled board. Form into 2 loaves or 24 supper rolls. Space loaves into lightly greased sheets.
6. Allow for add until finally doubled. Bake at 375~ for 40-45 minutes for loaves, 15-20 minutes for supper rolls.","url":"https://recipe.bluelayer.org/recipe/6498/honey-entire-wheat-bread-or-evening-meal-rolls-classes-breads-rolls"},{"id":"6491","title":"BASIL & SAGE BREAD Types: Breads, Wine","ingredients":"• 1 Yeast; dry; envelope
• 1/4 tsp Sage; crumbled dried
• 1 cup Water; hot (105-115~)
• 1/2 cup Dry white wine
• 5 1/2 cup All motive flour
• 1 3/4 tsp Salt
• 1/4 cup Olive oil
• 1/4 tsp Pepper; recently flooring
• 4 tsp Basil; crumbled dried
• 1/2 cup Water; hot (105-115~)","directions":"1. (Resultsp in 2 baguettes.) Sprinkle yeast earlier mentioned 1 cup water in just bowl of weighty-responsibility electricup powered mixer; stir to dissolve.
2. Allow stand 5 minutes. Correctly mix in just 1 1/2 cups flour. Sprinkle 1/2 cup flour above dough. Deal with with towel.
3. Allow for add in just heat draft-absolutely free nearby until doubled, pertaining to 1 1/2 several hours.
4. Warmth oil in just major low skillet about lower warm. Add basil and sage and stir until aromatic, about 1 instant.
5. Neat. Mixture 1 cup flour, oil mix, wine, salt and pepper into dough, making use of dough hook. Little by little add becoming 1/2 cup water.
6. Stir in just 2 1/2 cups flour 1/2 cup at a season. Knead dough in just mixer until eventually soft and long lasting, concerning 10 minutes, incorporating excess all motive flour if sticky.
7. Grease massive bowl. Add dough, turning to coat full look. Cover bowl. Allow for dough add in just heat draft-totally free House until doubled, about 1 1/4 several hours.
8. Grease 2 baking sheets. Punch dough down. Divide in 50 %. Style just about every piece into 14-inch-extended loaf.
9. Place on written sheets, seam facet down. Allow add in just hot draft-cost-free nearby until approximately doubled, regarding 1 hour.
10. Preheat oven to 400~. Cut tops of loaves with sharp knife. Bake until eventually breads strong hollow the moment tapped on backside, over 50 minutes.
11. Cool on cord racks right before serving.","url":"https://recipe.bluelayer.org/recipe/6491/basil-sage-bread-types-breads-wine"},{"id":"6478","title":"PARMESAN CROUTONS Groups: Cheese/eggs, Breads","ingredients":"• 1 Lower Entire Wheat Bread
• 1 tbsp Grated Parmesan Cheese
• 1 tbsp Butter Or Margarine","directions":"1. Slender crust from bread. Cut bread cut into quarters, producing squares. Diagonally cut every sq. in just to halves, developing triangles.
2. Organize bread triangles inside of a shallow baking dish or pie plate. Micro-cook, realized, on 100% ability for 1 to 1 1/2 minutes or until the bread is dry.
3. Remove the bread versus the microwave oven. In a custard cup micro-cook butter or margarine, figured out, on 100% ability for 40 to 50 seconds or until finally melted.
4. Drizzle around bread triangles. Sprinkle with grated parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/6478/parmesan-croutons-groups-cheese-eggs-breads"},{"id":"6453","title":"Sizzling SPRINGS FRIED BREAD Groups: Breads","ingredients":"• 3 cup Sifted all-rationale flour
• 1 tsp Salt
• 1 tbsp Butter
• 2 tbsp Melted butter
• 2 tsp Baking powder
• 1 tsp Sugar
• 3/4 cup (to 1c) Very hot milk
• Weight for deep frying","directions":"1. Mix dry substances; slice inside of butter. Add more than enough hot milk to create a gentle dough, uncomplicated to deal with.
2. Knead on floured board until eventually dough is incredibly gentle and comfortable however elastic. Do not employ the service of a good deal of more flour.
3. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and allow stand 30-45 minutes.
4. Pat out every single ball into a spherical, 5 or 6 inches in diameter and 1/4 inch thick. Fry in just deep pounds (preheated to 365 degrees).
5. Dough need to add automatically to seem. Cook until eventually brown on one aspect, convert, and brown on other aspect currently being cautious to not pierce crust.
6. Drain on absorbent paper and serve hot. Mrs. Bernard Mahon","url":"https://recipe.bluelayer.org/recipe/6453/sizzling-springs-fried-bread-groups-breads"},{"id":"6446","title":"PEPPERONI PIZZA BREAD Types: Breads, Ethnic","ingredients":"• 1 tbsp Oil
• 1 tsp Dried oregano, crumbled
• 2 lb Pkg frozen bread dough, thaw
• 1 tsp Dehydrated onion flakes
• 1/2 lb Pepperoni, sliced
• 1/2 cup Parmesan, grated
• 1 lb Mozzarella, grated
• Egg, beaten
• 1 tbsp Garlicup powder
• Sesame seeds
• 1 tsp Dried basil, crumbled","directions":"1. Tends to make 2 loaves. Brush 2 11x17\" cookie sheetsp with oil. Divide dough in just 50 %. Roll 1 dough piece out to edges of 1 cookie sheet.
2. House 50 % of pepperoni slices inside crosswise rows on dough, leaving 1/2\" borders at finishes. Sprinkle with 1/2 mozzarella, 1/2 garlic, 1/2 basil, 1/2 oregano, 1/2 onion.
3. Coolest with 1/2 parmesan. Beginning at quick conclusion, roll up jelly roll style and switch seam facet down on cookie sheet.
4. Brush with egg. Cut crosswise slitsp inside of ultimate of dough. Sprinkle with sesame seeds. Repeat with being elements.
5. Preheat oven 400 deg. Bake until eventually golden, over 25 mins. Cut loaves, serve incredibly hot. Can be created 1 7 days forward.
6. Wrap tightly and freeze. Thaw prior to baking. Resource: Bon Appetit","url":"https://recipe.bluelayer.org/recipe/6446/pepperoni-pizza-bread-types-breads-ethnic"},{"id":"6445","title":"CUBAN BREAD Classes: Breads, Ethnic","ingredients":"• 5 cup To 6 cups bread flour aprox.
• 2 1/2 cup Hot water,120 to 130 degs.
• 2 package Dry yeast
• Corn evening meal
• 1 tbsp Salt
• Water
• 2 tbsp Sugar","directions":"1. Sprinkle the cornmeal on a non adhere baking sheet. Location 4 cups of flour in just massive mixing bowl,add yeast,salt,and sugar.Stir until all are perfectly combined.Pour in just the incredibly hot water and overcome 100 impressive strokes or a few minutes with mixer dough hook.
2. Slowly and gradually get the job done sufficient of the becoming flour,applying arms if crucial,1/2 cup at a year,that the dough can take form an no for a longer time sticky.
3. Sprinkle energy appear with some of the becoming flour.Place dough on effort appear,doing the job inside flour as you knead.
4. Continue to keep a dusting of flour amongst dough and operating appear.Knead for 8 minutes via hand or with dough hook of mixer until it feels alive less than your fingers.
5. Location dough in just a greased bowl.Cover with plasticup wrap and put in just a very hot put,80 to 100 degs,until finally double inside of the cooler part,about 15 minutes.
6. Punch down dough,convert it out on exertion show up,reduce into 2 components.Condition every piece into a spherical.Put on non adhere baking sheet sprinkled with corn evening meal.With a sharpe knife or razor cut an x on each and every loaf:brush with water.
7. Level baking sheetsp on centre shelf of chilly oven.Area a high pan of hot water on shelf listed here.Warmth oven to 400 deg.The moment 1/2 hour remove oven to 375 deg.The bread will proceed to add When oven is heating.Bake for a quantity of 45 minutes.( Timing startsp off Whilst you turn on the oven.) Loaves should really solid hollow at the time baked.Cool in advance of cutping.Bread will not keepbeyond a working day or 2,nonetheless freezes very well and helps make good quality toast Even though aged......","url":"https://recipe.bluelayer.org/recipe/6445/cuban-bread-classes-breads-ethnic"},{"id":"6444","title":"SWEDISH SCONES Classes: Breads, Ethnic","ingredients":"• -Diana Lewis-VGWN37A
• 4 cup Flour
• 1 package Yeast
• 5 tbsp Butter
• 1 cup Milk
• 1 tsp Salt
• 3 Eggs
• 1/2 cup Sugar","directions":"1. Course of action:Dissolve yeast in 1 tbl hot milk with 1 t of sugar. Scald milk, add butter, sugar and salt.
2. Each time luke hot add to yeast. Cover beaten eggs, then add 2 cups flour and beat properly. add rest of flour bit by bit.
3. Cover and Place in just ice box over evening. 4 hrs in advance of baking remove from refrigerator. Divide dough into 4 componentsp roll every single 1/4 inch thick.
4. Brush with melted butter. slice into segmentsp including a pie, roll each individual strip up begining at vast conclude and roll to place.
5. Place on greased baking sheet, include and allow add 4 several hours. Bake in just delicate oven(350)for 20 minutes or until golden brown.
6. this is from Grandma's cookbook written inside of 1920","url":"https://recipe.bluelayer.org/recipe/6444/swedish-scones-classes-breads-ethnic"},{"id":"6434","title":"ONION PARMESAN BREAD","ingredients":"• 1 package Chaoticup dry yeast
• 4 cup Flour
• 1/4 cup Incredibly hot water
• 2 tbsp Butter
• 1 1/2 tsp Salt
• 3/4 cup Cutped onion
• 2 tbsp Gentle margarine
• 2 tbsp Parmesan cheese
• 1 Egg, a bit beaten
• 1 tsp Poppy seed (opt.)
• 1 cup Scalded milk
• 1/2 tsp Garlicup salt","directions":"1. Dissolve yeast inside waterIn enormous bowl, mix yeast, sugar, salt butter, egg, milk and 2 cups flour.
2. Combat with spoon until finally combined. Little by little include flour until finally dough can be dealt with.
3. Knead 5 minutes or till elastic. Grease bowl, include douch with plastic, allow add 1 1/4 hour in just hot put.
4. In the meantime,plan filling. Soften butter in just low saucepan. Add onions, and saute until finally just soft (5 minutes) Mix cheese, poppy seed,and garlicup salt,mounted equally mixs apart.
5. As soon as dough is made up of risen, punch down, and issue on floured function appear. Divide in just 2.
6. Roll each individual piece into a sq. 12\"x12\". Spoon fifty percent of fillings on every piece of dough.
7. Spread, roll up which includes jelly roll,seal. Put loaves ,seam aspect down, on French bread pan. Cover and add 45 minutes, or until doubled inside of the vast majority.
8. Locate, bake in just preheated 350°F oven for 25-30 minutes, until eventually golden. Remove from pan at when ~---- YUM!
9. Foods AND WINE CLUB Matter: Foods Software program Season: 04/27 8:08 PM TO: ALL Versus: MARGE NEMETH (GNFK05B) Place: R-MM BREAD MEGA","url":"https://recipe.bluelayer.org/recipe/6434/onion-parmesan-bread"},{"id":"6432","title":"SAUDI ARABIAN PITA BREAD Groups: Breads","ingredients":"• 1 package Chaoticup dry yeast
• 1 1/2 tsp Salt
• 3 3/4 cup Flour
• 1 1/4 cup Very hot water
• 1/4 cup Shortening","directions":"1. Inside of massive mixer bowl melt yeast in hot water. Add 2 cups flour, shortening and salt. Beat at reduced rate of electrical mixer for 1/2 second, scraping bowl.
2. Beat 3 minutes at substantial tempo. Stir in as substantially staying flour as you can mixture in with a spoon.
3. Convert on to lightly floured perform show up. Knead inside of sufficient becoming flour to deliver a reasonably tender dough that is smalloooth and elastic.(5 minutes) Address, allow rest in a hot Place concerning 15 minutes.
4. Divide into 12 equivalent partions. Roll every single concerning floured fingers into a Pretty gentle ball.
5. Cover with a wet fabric, allow for relax 10 minutes. Having arms, carefully flatten balls. Address, allow rest 10 minutes.(continue to keep dough partsp coated until eventually well prepared to employ the service of.) On properly floured show up lightly roll one piece of dough at a period into a circle 7 inches inside diameter, turning dough around as soon as.
6. Do not extend,puncture or crease dough(Effort with adequate flour consequently dough does not adhere) Area on baking sheet.
7. Bake rounds, 2 at a year, in a 450°F oven pertaining to 3 minutes or until eventually dough is puffed and softly preset.
8. Transform over with a spatula, bake about 2 extra mintes, or until dough is mild brown. Repeat with being dough, baking one batch in advance of rolling the following batch.
9. To serve, lower bread crosswise, fill pocket with favored filling Will make 12 rounds. Against Avon's World-wide cookbook.","url":"https://recipe.bluelayer.org/recipe/6432/saudi-arabian-pita-bread-groups-breads"},{"id":"6429","title":"FOUGASSE Classes: Breads, Ethnic","ingredients":"• 1 tbsp Cornmeal
• Entire sage leaves
• 1 tbsp Olive oil
• 1 tsp Kosher salt","directions":"1. Plan dough as directed for Focaccia. Lightly oil 2 cookie sheetsp and sprinkle every single with 1 tablespoon yellow cornmeal.
2. Divide dough in just 50 percent, condition just about every piece into a ball. Extend each individual with rolling pin itno 8x4 inch oval.
3. Go dough to composed pans. With very low sharp knife, lower 2 1/2 inch slit inside of middle of each and every oval.
4. Cut 8 additional slitsp inside circle about centre. With fingertips,meticulously extend dough into 12x9 inch oval.
5. Cover and allow add 30 minutes. Preheat oven to 425°F, and plan oven as directed with Focaccia.Brush each individual Fougasse with 1 tablespoon olive oil and adorn each and every with complete sage leaves.
6. Sprinkle each and every with 1 teaspoon kosher salt. Bake one pan at a period, 18-20 minutes, until finally golden.
7. Amazing on twine racks. Will make 2 breads,12 slices every.","url":"https://recipe.bluelayer.org/recipe/6429/fougasse-classes-breads-ethnic"},{"id":"6425","title":"BABKAS #1","ingredients":"• 3/4 cup Butter,gentle
• 1 tbsp Lemon rind
• 1/2 cup Sugar
• 1 cup Milk,house temperature
• 10 Egg yolks
• 5 1/2 cup Flour
• 2 package Occupied dry yeast
• 1 cup Golden raisins
• 1/4 cup Hot water
• Confectioner's sugar
• 1 tsp Salt","directions":"1. In just hefty bowl, cream butter and sugar until gentle and fluffy. Fight in yolk, one at a season, until faded and fluffy.
2. In just tiny bowl, melt yeast in just water,fight inside egg mix salt,peel, milk and yeast. Slowly and gradually beat in just 5 1/2 cups of flour until a delicate dough styles.
3. Switch out on lightly floured perform look, knead 8-10 minutes, until finally comfortable and elastic.
4. Knead inside raisins. Place inside greased bowl. Grease final. Allow add 1 hour, or until doubled in just majority.
5. Punch down, divide in just 50 %. Desired place inside of 2 greased and floured 8 inch fluted pans, allow for add until double in just the vast majority(coated) Bake inside of 350°F oven 25-30 minutes, or until properly browned.
6. Invert on rack. Sprinkle with confectioner's sugar. Choices much better consumed in just a couple of of times.
7. 2 Babkas, 10 servings every single. Web page 124","url":"https://recipe.bluelayer.org/recipe/6425/babkas-1"},{"id":"6420","title":"BREAD STICKS","ingredients":"• Web page 122
• 1 package Hecticup dry yeast
• 1 cup Lukewarm water
• 1/4 cup Very hot water
• 3 1/2 cup Sifted flour
• 1 1/2 tsp Salt
• Egg white","directions":"1. Melt yeast inside of water. Mix salt and lukewarm water, overcome in just 1 cup flour. Add in just softened yeast, stir in 2 1/4 to 2 1/2 cups flour, sufficient to deliver a moderatelyu rigid dough.
2. Transform out on to floured effort and hard work appear, Knead 10-15 minutes, until eventually elastic, Knead inside of staying flour.
3. Place dough in just lightly greased bowl, turn when to grease coolest. Allow add until doubled in cooler part (60 minutes)Punch down.
4. Allow add until doubled inside cooler part all over again.(45 Minutes) Divide into 2 quantities. Divide every single 50 % dough into 12 equivalent components.
5. Roll each and every piece over 12 inches extended and 1/2 inch in diameter. Place 1 inch aside on greased baking sheet and brush with a mix of water, a little beaten egg white.
6. Allow add learned until finally doubled in cooler part(60 minutes) Brush back with egg mixture. Sprinkle with salt.
7. Place significant shallow pan on smallall rack oof preheated 400°F Oven, fill with boiling water. Bake dough at 400°F for 15 minutes.
8. Brush yet again with egg combine, and bake an further more 10-15 minutes.","url":"https://recipe.bluelayer.org/recipe/6420/bread-sticks"},{"id":"6411","title":"PUMPERNICKLE BREAD Types: Breads","ingredients":"• 2 package Fast paced dry yeast
• 2 cup Entire rye flour(100%)
• 1 1/4 cup Incredibly hot water
• 2 1/4 cup White flour
• 2 tsp Salt
• 2 tsp Cornmeal
• 1/3 cup Molasses
• Egg white
• 1 tbsp Caraway seeds
• 3/4 tsp Caraway seed
• 1 tbsp Shortening","directions":"1. Dissolve yeast in just water. Add salt, molasses,caraway seed and shortening. Stir Place rye flour and 2 cup white flour inside very low bowl, mix applying high spoon.
2. Slowly but surely include flour to liquid mix. Employ the service of palms to mix in flour at close. Add being 1/4 white flour, if expected to create dough simple to Web page 119 regulate.
3. Knead 5-8 minutes on floured energy seem till elasticup and not sticky. Level inside of greased bowl, include and allow add 1-1 1/2 hrs.
4. Punch down, divide in 2 and Place on floured show up. Form just about every piece into lengthy slender loaf, about 14 inches lengthy and 1 1/2 inch diameter.
5. Lightly grease in just of French Bread pan. Sprinkle cornmeal inside of every single component. Shake pan to spread.
6. Place loaves inside of pan. Create indeed loaves do no occur any nearer than 1 1/2 inch to finishes of pan.
7. With sharp knife, create 3-4 diagonal 1/4\" deep cutes on the coolest of each and every loaf. Brush with egg white, and sprinkle with allow for already mentioned caraway seed.
8. DO NOT Cover! Allow add 30 minutes to double. Bake in just preheated 350°F oven for 30-35 minutes. Remove from pan AT The moment","url":"https://recipe.bluelayer.org/recipe/6411/pumpernickle-bread-types-breads"},{"id":"6385","title":"Buns Create Shells","ingredients":"• -Waldine Van Geffen VGHC42A
• Melted butter
• Stale hamburger or warm canine
• Cinnamon sugar
• -buns
• Parmesan cheese; grated
• Very low supper or finger rolls","directions":"1. Employ the service of buns for reduced pie shells. For cocktail functions, retain the services of smallaller sized rolls.
2. Crack inside fifty percent and hollow into shells by means of doing away with component of the comfortable in crumbs with the truth of a sharp knife.
3. Brush with butter. Sprinkle with a minor undeniable or cinnamon sugar for lovable fillings; depart undeniable or grime with Parmesan cheese for salty fillings.
4. Prepare on a baking sheet and bake at 350~ until finally golden and crisp, over 20 to 25 minutes. To serve hot; reheat inside of the oven, vacant and fill with a very hot filling particularly ahead of serving.
5. Useful resource: Situations-Picayune (wrv)","url":"https://recipe.bluelayer.org/recipe/6385/buns-create-shells"},{"id":"6376","title":"Honey Wheat Bread - within just a Bag","ingredients":"• 4 cup All rationale flour
• 1/4 cup Honey
• 3 1/4 cup Complete wheat flour
• 1/4 cup Non-excess weight dry milk powder
• 2 package Busy dry yeast
• 2 tbsp Vegetable oil
• 2 1/2 cup Hot water
• 1 tbsp Salt","directions":"1. Recommendations: 1. Mix 1 C all rationale flour, 2 pkg yeast, 1 C very hot water and 1 T honey in just a 2 gal weighty obligation freeze plasticup bag (Ziplocup Jumbo) 2.
2. Squeeze higher aspect of bag to tension out air. Conclude final of bag tightly involving thumb and index finger.
3. Chill out bag on desk, add by way of operating bag with palms above 20 seconds or until all elementsp are extensively put together.
4. Allow for bag rest regarding 15 minutes. 3. Add getting elements, unless flour. 4. Mix by means of doing work bag with arms.
5. Add Complete wheat flour; mix diligently. Then slowly but surely add being all explanation flour till a rigid dough is shaped, around 2-1/2 C or until dough pulls absent versus bag.
6. 5. Convert dough out on to floured appear. Divide dough in just 50 percent. Knead just about every fifty percent 5 minutes or until dough is soft and elastic.
7. Add excess flour, if crucial. Cover with plasticup bag. Allow rest 10 minutes. 6. Flatten dough into a 12 x 7 inch rectangle.
8. At slim stop fold corners to heart to style a reality. Starting off with put roll dough tightly versus you.
9. Pinch the edges to seal. Drive dough at just about every close to seal and fold finishes down below. 7.
10. Place seam down inside a greased 8-1/2 x 4-1/2 x 2-1/4 loaf pan. Repeat with moment loaf. 8. Cover loosely with plasticup bag and allow add in just hot Place 45-60 second or until doubled.
11. Find. Bake on minimal rack in just 400°F oven 30-35 minutes or until eventually deep golden brown. Remove versus pan mechanically.
12. Neat on rack. Tends to make 2 (1-3/4 lb) loaves. loaves with vegetable oil. Sprinkle tops of loaves with 1/4 C wheat germ or full wheat flour.
13. Allow add and bake as directed. ICED HONEY RAISIN BREAD: For 2 loaves, in tiny bowl, mix jointly 1 C raisins, 1/2 C packed brown sugar and 2 tsp cinnamon.
14. Flatten just about every dough piece into 12 x 7 inch rectangle and brush every single piece with softened butter or margarine.
15. Sprinkle raisin mix on dough. Drive raisins in lightly. Form into loaves, allow for add and bake as directed.
16. Although cool, frost loaves with Straightforward Icing. Beat until soft 1 C powdered sugar and more than 1 T incredibly hot water.
17. Celebration BUNDT BREAD: Condition loaves as directed excepint if do not seal finishes. Pinch loaves alongside one another to sort a ring.
18. Place ring seam facet up in just greased 12 C bundt pan. Allow for add till dough reaches coolest of bundt pan, more than 45-60 min.
19. Bake inside 375°F oven 40-45 min. Invert mechanically and cool on rack. While amazing, drizzle with Honey-Nut Glaze.
20. Stirring normally, bring to boil 1/4 C coarsely cutped insane, 1/4 C packed brown sugar, 1/4 C honey and 2 T butter or margarine.
21. Smallooth AND SALTY PRETZELS. Divide dough into 24 equivalent areas. Roll just about every piece into 18 inch rope.
22. Twist ropes into pretzel form and Space on greased baking sheets. Brush pretzels with vegetable oil and sprinkle with coarse salt.
23. Cover; allow for add till doubled, above 1/2 hour. Bake inside 425 oven 15 to 20min or till golden brown.
24. Awesome on rack and shop in container with unfastened fitting deal with. 1-1/2 C hot water could possibly be utilised in just desired place of nonfat dry milk and water.
25. Softened butter or margarine might be utilized in just place of vegetable oil. All explanation flour could possibly be utilised inside of spot of complete wheat flour.
26. 2 9x5x3 inch loaf pans may perhaps be utilized. In opput to Wheat Flour Institute, Washington, D.C. 20006 - 1979 Towards Data files of A.Broaddus","url":"https://recipe.bluelayer.org/recipe/6376/honey-wheat-bread-within-just-a-bag"},{"id":"6297","title":"SOURDOUGH RYE Beginner Groups: Breads, Sourdough, Novice","ingredients":"• NFXS18B
• 1 1/2 cup Lukewarm water
• 2 cup Rye flour
• Onion lower optional
• 1 tbsp Yeast","directions":"1. In just a glass or ceramicup bowl, or jar that contains been scalded, add flour and yeast, add water and add effectively.
2. Add onion lower, deal with with platicup wrap and pierce plasticup with fork to launch gases. Put in a very hot, draft-absolutely free place, at an even 85°F for 3 times.; stir lotsp of situations each day.
3. Remove onion lower and refrigerate until well prepared to employ. Onion impartsp a powerful taste and this newbie can just be made use of with appropriate rye recipes; rye novice devoid of onion can be utilized inside of any rye sourdough recipe.
4. To replenish, constantly hire rye flour. If beginner does not look bubbly once replenishing and reputation 12 several hours, sprinkle 1 t yeast around and stir in very well.
5. Together with full wheat beginner, you may well include to software for a longer time developing instances for dough designed with this one.
6. ~----Gaye aka Noodnick09/29 10:18 pm... Foodstuff AND WINE CLUB Matter: Food items Program Year: 09/30 9:04 AM TO: ALL Towards: GAYE LEVY (DTXT63A) Place: R-MM LOTSA SOURDO!","url":"https://recipe.bluelayer.org/recipe/6297/sourdough-rye-beginner-groups-breads-sourdough-novice"},{"id":"6295","title":"YOGHURT SOURDOUGH Rookie Classes: Breads, Sourdough, Rookie","ingredients":"• NFXS18B
• 2 tbsp Organicup and natural simple yoghurt
• 1 cup Minimal bodyweight milk
• 1 cup White flour","directions":"1. Warmth milk to 100°F on thermometer. Remove versus warmth and stir in yoghurt. Pour into scalded glass jar or bowl, include with plasticup and issue inside of a very hot place for 18 hours.
2. Regularity will be including slender yoghurt. Stir inside flour until finally effectively mixd, include yet again with plasticup and pierce with fork to Web page 77 launch gases.
3. Space in just a very hot draft-free of charge place at an even 85°F for 2 times; stir quite a few days each individual working day.
4. It must include a potent sourdough odor and present bubbles. Refrigerate till prepared to seek the services of.
5. Anytime replenishing newbie, include lukewarm milk rather of water.","url":"https://recipe.bluelayer.org/recipe/6295/yoghurt-sourdough-rookie-classes-breads-sourdough-rookie"},{"id":"6294","title":"Complete-WHEAT SOURDOUGH Beginner Classes: Breads, Sourdough, Rookie","ingredients":"• NFXS18B
• 1 tsp Busy dry yeast
• 1 1/2 cup Complete wheat flour
• 1 1/2 x Lukewarm water","directions":"1. In just a glass or ceramicup bowl or jar that includes been scalded, add flour and yeast, add water and mix effectively.
2. Cover with plasticup wrap and pierce with fork to launch gases. Place inside of a incredibly hot, draft-cost-free place at an even 85°F for 18-24 several hours; stir a lot of situations day by day.
3. Refrigerate until finally organized to employ the service of. If you comprise couple starters, hold full wheat independent in opput to many others to help you save itsp particular exceptional taste.
4. Entire wheat rookie does not consist of as considerably escalating motion as that intended with white flour; you could possibly include to method more time increasing instances.
5. To replenish, generally employ the service of full wheat flour.","url":"https://recipe.bluelayer.org/recipe/6294/complete-wheat-sourdough-beginner-classes-breads-sourdough-rookie"},{"id":"6293","title":"Simple SOURDOUGH Newbie (WITH POTATO) Classes: Breads, Sourdough, Rookie","ingredients":"• -NFXS18B
• 1/2 tbsp Fast paced dry yeast
• Large baking potato peeled,dice
• 1 tsp Sugar
• 1 cup White flour","directions":"1. Cook potato inside water to cover until eventually comfortable. Pour off liquid to evaluate 1 c, conserving potato for other retain the services of.
2. Allow potato water cook to lukewarm. In just a glass or ceramicup bowl that contains been scalded, level flour, yeast and sugar; add lukewarm potato water and stir inside effectively.
3. Cover with plasticup wrap and pierce with fork to launch gases. Space in just a hot, draft-free of charge spot at an even 85°F for 2 times; stir lotsp of situations each day.
4. (do not allow sourdough rookie add already mentioned 95°F due to the fact superior temp are favorable to a lot less desireable bacteria) Refrigerate until prepared to employ.
5. Replenish with one cup flour and 3/4 cup water and allow for stand right away or 12 hours inside of a heat place prior to refrigerating back.
6. Every time replenishing, add lukewarm water with flour. Novice should really be at house temp Even though utilizing inside recipes, often soon after getting stood 12 hours versus addition of replenishing flour and water.
7. At minimum amount 1 cup really should stay to refrigerate.","url":"https://recipe.bluelayer.org/recipe/6293/simple-sourdough-newbie-with-potato-classes-breads-sourdough-rookie"},{"id":"6292","title":"Yet another SOURDOUGH Beginner Groups: Breads, Sourdough, Novice","ingredients":"• Kyllikki Fuller","directions":"1. Deliver a beginner of 1 bottle stale beer with equivalent pieces of flour. Allow for mounted as usuall till you comprise a sourdough rookie (about 3 times) then combine 1 cup novice with 2 cup hot water, 4 T sugar and 2-1/2 cups flour.
2. Beat until soft. Preset in gasoline oven (turn off) and allow for sit 28 several hours. Beat in just 3 eggs, 1 Website page 76 T salt, 1 Cup bitter cream, 1/3 cup bacon grease and more than enough flour to deliver a gentle dough.
3. (pertaining to 7-8 cups) knead until gentle. Allow add until finally doubled punch down and allow add all over again.
4. Sort into 2 enjoys. Allow add. Bake 375 more than 30 minutes. IT is made up of taken any where from 3 several hours to 12 several hours to add as a result hold in just there.
5. This was the sourest sourdough I'd at any time consumed nevertheless it was to die for. versus Kylli","url":"https://recipe.bluelayer.org/recipe/6292/yet-another-sourdough-beginner-groups-breads-sourdough-novice"},{"id":"6289","title":"Herman Newbie","ingredients":"• 2 tbsp Or 2 envelopes occupied dry
• 1 cup Sugar
• Yeast
• 2 cup All motive white flour
• 1/4 cup Hot water
• 2 cup Milk (look at notice)","directions":"1. Working day,1: Sprinkle yeast around hot water. Add 1 tablespoon of the sugar and allow for stand a number of minutes until yeast is occupied and inflammation.
2. Mix becoming sugar,flour and milk in just a 4 t0 6 quart glass,plasticup or pottery bowl or container.(Do not employ the service of metallicup bowls or utensils as All those could possibly retard novice advancement).
3. With a picket spoon, stir in just busy yeast mix. Cover loosely with a towel as a result Herman can breathe.
4. Allow stand in a hot draft totally free stage right away. Times,2, 3,and 4: Stir every day with a picket spoon.
5. Retain covered. Preserve cool. Working day,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Allow stand 24 several hours.
6. Times,6, 7, 8, and 9: Stir everyday with a wood spoon. Working day,10: Repeat Working day 5, stirring in just 1/2 cup sugar,1 cup milk and 1 cup flour.
7. THIS serves you more than enough newbie to employ freely in recipes and/or Deliver absent. Herman might be replenished as expected still can shift no additional than 5 times at space temperature in between feedings.
8. Once feeding, hesitate 24 hrs just before employing the renewed newbie. Day by day stirring aids continue to keep yeast mold from forming.
9. Utmost guidelines specify that Herman not be refrigerated due to the fact cooler temperatures gradual the development and \"souring\" of the newbie.
10. It is, Regretably, a safer study course for active chefs with immediate rising starters. Herman far too is freezer-pleasant and may possibly be saved on ice concerning baking impulses if you consider bored.
11. Notice: If most popular,choice buttermilk for milk in just newbie for excess taste and fewer bodyweight.
12. If even further newbie is necessary, additions could be doubled at the time 2 or further more cups of novice are applied.....","url":"https://recipe.bluelayer.org/recipe/6289/herman-newbie"},{"id":"6268","title":"SAUCY APPLE BREAD * ElecBr-1","ingredients":"Servings: 1
-Marie Frainier *DGCP02C* 2 1/2 tbsp Honey
1/2 cup Apple cider 1/3 tsp Vanilla extract
1 1/3 cup White bread flour 2 1/2 tbsp Uncutped walnuts
3/4 cup Furthermore (view Beneath) 2 1/2 tbsp Beaten egg
1 tbsp Wheat flour 1/3 cup Unsweetened applesauce
1 tsp Salt 1/3 cup Unpeeled granny smallith apples
2 1/2 tbsp Simple yogurt 1 1/4 tsp Yeast (occupied dry)
main and cube unpeeled apple.","directions":"","url":"https://recipe.bluelayer.org/recipe/6268/saucy-apple-bread-elecbr-1"},{"id":"6262","title":"Outdated-Formed WHEAT BREAD Types: Breadmaker, Breads","ingredients":"• 3/4 cup Water
• 1/3 cup Complete Wheat Flour
• 1 1/2 tbsp Canola Oil
• 2 tbsp Powdered Milk
• 1 1/2 tbsp Maple Syrup
• 1 tsp Good Sea Salt
• 1 2/3 cup Unbleached All-Explanation Flour
• 1 1/2 tsp Occupied Dry Yeast","directions":"1. Put all the elementsp in just the inside pan in just the buy listed, or in just the opposite get if the tutorial for your cream specifies dry substances initially andliquids ultimate.
2. Decide on Uncomplicated Wheat cycle, Light-weight Surroundings (or the quivalent surroundings for your unit.
3. Press Start off. Recipe in opput to The Breadman's Healthier Bread E book by way of George Burnett.","url":"https://recipe.bluelayer.org/recipe/6262/outdated-formed-wheat-bread-types-breadmaker-breads"},{"id":"6260","title":"BAGELS (BREADMAKER) Groups: Breads, Breadmaker, Jewish","ingredients":"• 2/3 cup Water
• 2/3 cup Full wheat flour
• 1 tbsp Honey
• 1 1/3 cup Bread flour
• 1 tsp Salt
• 1 tsp Yeast
• 1 cup Water
• 1 cup Entire wheat flour
• 1 1/2 tbsp Honey
• 2 cup Bread flour
• 1 1/2 tsp Salt
• 1 1/2 tsp Yeast
• 1 1/3 cup Water
• 1 1/3 cup Entire wheat flour
• 2 tbsp Honey
• 2 2/3 cup Bread flour
• 2 tsp Salt
• 2 1/2 tsp Yeast","directions":"1. Established for dough cycle.Allow the system knead the dough at the time, and then allow for the dough add for basically 20 minutes in just the device.
2. Even if your cycle operates extended, quickly remove dough right after 20 minutes and turn off the gadget.
3. Divide the dough into the pertinent selection of elements. Each and every piece ought to be rolled into a rope and produced into a circle, urgent the finishes with each other.
4. You could locate it required to moist one close a little to guidance seal the finishes with each other.
5. Place this kind of on a properly greased baking sheet, deal with and allow add just 15 to 20 minutes.
6. In the meantime, serve to a minimal boil in just a \"nonaluminum pan\", (Donna German makes use of a solid iron frying pan) regarding 2 inches of water.
7. Closely lessen concerning 3 or 4 bagels at a season into the water, cooking for around 30 seconds on every facet.
8. Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bitsp if favored and Space on the greased baking sheet.
9. Bake in a preheated 550 stage oven for 8 minutes. This recipe is in opput to Donna German's initial Breadmachine Cookbook, webpages 160- 161.","url":"https://recipe.bluelayer.org/recipe/6260/bagels-breadmaker-groups-breads-breadmaker-jewish"},{"id":"6259","title":"NO-Bodyweight BAGELS FOR BREADMACHINE Types: Breadmaker, Breads, Lower-cal, Jewish","ingredients":"• -Judy Garnett pjxg05a
• 3 cup Flour
• 1 package Yeast
• 1 Egg white
• 3/4 cup -Hot water; 110 deg
• 1 1/2 -water","directions":"1. Put yeast and flour to bread pan of device. Add egg white and hot water. Computer software for Guide, White Bread and force start out.
2. Allow bread to knead 2 momentsp and then remove in opput to pan. Shaping Bagels: Divide dough into 12 quantities.
3. Roll just about every piece into a soft ball. Punch a gap inside of middle of dough and condition which include a bagel.
4. Deal with and allow add 20 minutes. In just a weighty pot, convey 1 gal of water to a boil. Add 3 bagels at a period and simmer for 5 minutes turning after.
5. Drain. Beat egg white and water alongside one another lightly. Brush bagles with egg white and water glaze.
6. For amount sprinkle with onion or garlicup bitsp or sesame or poppy seeds/ Bake inside of preheated 375 deg oven 30 mins.
7. or until brown. Generates 6. Tailored from: No Salt No Sugar No Weight Cookbook.","url":"https://recipe.bluelayer.org/recipe/6259/no-bodyweight-bagels-for-breadmachine-types-breadmaker-breads-lower-cal-jewish"},{"id":"6238","title":"DEDE'S BUTTERMILK BREAD Classes: Breads, Breadmaker","ingredients":"• 1 1/8 cup Buttermilk or
• 1 1/2 tsp Salt
• 4 tbsp Dry buttermilk powder and
• 1 tbsp Butter or margarine
• 1 1/8 cup Water
• 3 tbsp Honey
• (for Welbilt/Dak tools
• 1/4 tsp Baking soda*
• Add 2 T even more buttermilk)
• 1 1/2 tsp Pink Star occupied dry yeast
• 3 cup Bread flour","directions":"1. Prodigy \"review\" is made up of mentioned that if having powdered buttermilk we really should omit the baking soda.
2. Space all substances inside bread pan, pick Mild Crust ecosystem, and pres Get started. Against Bread System Magicup by means of Linda Rehberg and Lois Conway.","url":"https://recipe.bluelayer.org/recipe/6238/dedes-buttermilk-bread-classes-breads-breadmaker"},{"id":"6202","title":"Citrus Dumplings","ingredients":"• 1/2 tsp Finely Shredded Orange Peel
• 1/2 cup Orange Juice
• 2 tsp Cornstarch
• 1/4 tsp Flooring Cinnamon
• 11 oz Mandarin Orange Sect., Drain
• 1/2 cup Bisquick
• 2 tbsp Sugar
• 2 tbsp Milk
• 1 tsp Sugar
• Sprint Floor Cinnamon","directions":"1. In a 1-quart casserole stir with each other orange juice, cornstarch and 1/4 t floor cinnamon. Micro-cook, learned, on 100% ability for 1 1/2 to 2 minutes or until eventually thickened and bubbly, stirring just about every 30 seconds.
2. Stir inside weary mandarin orange pieces and finely shredded orange peel. Micro-cook, realized, on 100% ability for 1 to 1 1/2 minutes or until finally mix is heated for the duration of.
3. In the meantime for dumplings, stir collectively Bisquick and 2 T sugar. Add milk, stirring just until moistened.
4. Lose mix into 4 mound atop the incredibly hot orange mix. Micro-cook, realized, at 50% ability for 6 to 7 minutes or until dumplings are just fixed.
5. Stir jointly the 1 t sugar and sprint ofground cinnamon. Sprinkle sugar mix atop dumplings. RECIPE CLIPPED through Michael Prothro >>","url":"https://recipe.bluelayer.org/recipe/6202/citrus-dumplings"},{"id":"6199","title":"Correct Garlic Bread","ingredients":"• Garlicup puree(2 roasted intellect)
• 1/4 lb Unsalted butter, softened
• 2 tbsp (2 pk) dry yeast
• 1/2 cup Very hot water (115-120 degrees)
• Website page 40
• 2 1/2 cup Hot water
• 2 tbsp Kosher salt
• 3 1/4 cup Full wheat flour
• 3 1/4 cup Unbleached all cause flour
• Cornmeal","directions":"1. Cream collectively the garlicup puree and butter. (This may well be accomplished times in just progress and refrigerated.
2. Deliver to space temperature right before making use of). Mix the yeast with 1/2 cup hot water inside of hefty bowl.
3. Stir with a fork or little whisk. Cover an extra 2 1/2 cups water. Add salt. Stir in just the flour, 1 cup at a period, starting off with the entire wheat.
4. Seek the services of a whisk until the dough resultsp in being rigid, then swap to a picket spoon. Turn the dough on to a very well floured perform show up.
5. Knead rhythmically for 10 to 15 minutes, until eventually the dough is soft, springy, nonsticky, and elastic.
6. Add even more flour as you knead if required. The dough is geared up if you can poke to palms into it and the ensuing indentations spring back again.
7. Cover the dough with a fabric and allow relax whilst you clean, dry and generously butter the bowl. Knead the dough a pair a lot more turns, then kind it into a ball and location it in just the bowl.
8. Turn it to coat with butter. Cover the bowl and put it inside of a hot, draft-totally free place until finally the dough is made up of doubled in just the cooler part, more than 1 1/2 hrs.
9. It consistsp of risen adequately anytime you can carefully poke a finger into the dough and the gap reamins.
10. (Wear't poke way too enthusiastically or the dough will collapse.) Though doubled, flour your fist and punch the dough down.
11. Knead it a handful of days and then allow for it unwind. Sprinkle 1 hefty or 2 low baking sheetsp with a liberal total of cornmeal.
12. Divide the dough into 3 equivalent pieces. Although you energy with 1 piece, preserve the other 2 coated.
13. Flour your perform appear. With a rolling pin, roll each and every piece of dough into a rectangle almost 14-inches extensive X 7-inches vast.
14. Spread it with softened garlicup butter. Roll the lengthy gain from the contrary extended benefit, as if you were being rolling up a rug.
15. Pinch finishes shut. Location enjoys on the baking sheets. With a sharp knife or razor blade, lower the enjoys lightly at 2-inch durations.
16. Cover with a material and House inside a hot draft-totally free spot to add until doubled, around 1/2 hour.
17. In the meantime preheat oven to 400°F Bake for 35 to 40 minutes with a pan of boiling water on the oven surface.
18. Spray loaves with water many instances all through the baking technique. (This can help the bread style a thick crusty shell.) To verify for doneness, rap the loaf with your knuckles.
19. The loaf need to reliable hollow. Awesome on cord racks, however the loaves are delectable consumed incredibly hot straight out of the oven.","url":"https://recipe.bluelayer.org/recipe/6199/correct-garlic-bread"},{"id":"6197","title":"Spicy Apricot Oat Muffins","ingredients":"• 2 cup Unbleached flour, sifted
• 1/2 cup Sugar
• 3 tsp Baking powder
• 1 tsp Salt
• 2 tsp Pumpkin pie spice
• 1/2 cup Easy-cooking oats
• 1 cup Cutped dried apricots
• 1/2 cup Cutped walnuts
• 2 Substantial eggs, a bit beaten
• 1 1/3 cup Milk
• 1/4 cup Vegetable oil","directions":"1. Sift jointly flour, sugar, baking powder, salt and pumpkin pie spice into weighty mixing bowl. Stir in oats, apricots, and walnuts.
2. Mix eggs, milk and oil in just minor bowl; mix perfectly. Add all at the moment to dry elements, stirrin just plenty of to moisten.
3. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds entire. Bake inside 350 level F. oven 30 minutes or until finally golden brown.
4. Serve warm with butter and handmade jam or jelly.","url":"https://recipe.bluelayer.org/recipe/6197/spicy-apricot-oat-muffins"},{"id":"6181","title":"Pumpkin Oat Muffins","ingredients":"• 1 cup Unbleached flour, sifted
• 2 tsp Baking powder
• 1 tsp Pumpkin pie spice
• 1/4 tsp Baking soda
• 1/2 tsp Salt
• 3/4 cup Canned, mashed, pumpkin
• 1/2 cup Brown sugar, packed
• 1 Superior egg, a little bit beaten
• 1/4 cup Milk
• 1/4 cup Vegetable oil
• 1 cup Effortless-cooking oats
• 1/2 cup Raisins
• Crumb topping","directions":"1. Sift collectively flour, baking powder, pumpkin pie spice, baking soda and salt; fastened apart. Combint pumpkin, brown sugar, egg, milk, oil, oatsp and raisins in just bowl; mix effectively.
2. Add dry elementsp all at at the time, stirring specifically plenty of to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds complete.
3. Sprinkle with crumb topping. Bake inside 400 level F. oven 18 to 20 minutes or till golden brown. Serve incredibly hot with home made jelly or jam.
4. CRUMB TOPPING: Mix 1/2 cup brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or month-to-month margarine in just bowl.
5. Combine till crumbly.","url":"https://recipe.bluelayer.org/recipe/6181/pumpkin-oat-muffins"},{"id":"6170","title":"Soften-Within-Your-Mouth Rolls","ingredients":"• 2 cup Milk
• 1/4 cup Shortening
• 1/4 cup Sugar
• 2 tsp Salt
• 2 package Chaoticup dry yeast; or
• 2 tsp Occupied dry yeast; cooler part
• 1/4 cup Luke-incredibly hot water; (110 deg.f) 7 cup Unbleached flour; sifted
• 2 Eggs; large","directions":"1. Scald the milk inside of a saucepan. Pour over the shortening, sugar and salt inside of a huge mixing bowl.
2. Neat to lukewarm. Sprinkle the yeast already mentioned the lukewarm water and stir to dissolve. Add the yeast mix, 3 cups of the flour, and eggs to the milk mix.
3. Beat, working with an electricup powered mixer fixed on medium tempo, for regarding 2 minutes. Slowly and gradually stir inside more than enough of the being flour to create a tender dough.
4. Transform the dough out on a evenly floured look and knead until eventually gentle and satiny, above 8 to 10 minutes.
5. Place the dough in a greased bowl, turning after to grease the best and cover. Allow add in just a hot issue until finally double, about 1 hour.
6. Punch the dough down and divide the dough into thirds, then allow the dough rest for 10 minutes. Divide every single 3rd into 12 areas and condition each and every piece into a ball.
7. Level 12 balls, the two spaced, in just a greased 9-inch spherical cake pan. Repeat for the staying 2 thirds.
8. Cover and allow for add until eventually doubled, 45 to 60 minutes. Bake inside of a preheated 400 diploma F.
9. oven for 12 to 15 minutes or until eventually golden brown. Remove from the pans and cool on twine racks.","url":"https://recipe.bluelayer.org/recipe/6170/soften-within-your-mouth-rolls"},{"id":"6167","title":"Justin Wilson's Hush Pet dogs","ingredients":"• 2 cup Cornmeal
• Floor cayenne pepper
• 1 cup Simple flour
• 2 Eggs, beaten
• 1 tsp Baking powder
• 1 cup Buttermilk
• 1 tsp Salt
• 1 cup Green onion, finely cutped
• 1/2 tsp Soda
• 2 tbsp Bacon drippings, very hot
• 1/2 cup Parsley, finely cutped
• 1/2 tsp Garlicup powder (to flavor) Deep weight for frying","directions":"1. Mix all dry components. Add eggs, buttermilk, onions, and oil or bacon drippings. Add nicely. Shed inside deep warm excess weight by way of spoonfuls and brown on all aspects.
2. At this time, I explained higher than that this would make 48, I've by no means counted, consequently I have on't understand for positive.
3. Nonetheless it certainly does create a bunch. The key purpose why I claimed 48 is considering that the computer software, MenuMaster, gained't allow you over and above that industry until you notify it a thing.
4. Justin Wilson suggests, \"Hush pet dog is an previous Southern phrase that originated at the time the Civil War.
5. Us citizens didn't comprise ample for on their own to take in allow by yourself feed their puppies, as a result whenever the outdated hounds started out barking from urge for food, they would toss partsp of fried corn bread to them, yelling, 'Close up, puppy!
6. Hush pet!\"","url":"https://recipe.bluelayer.org/recipe/6167/justin-wilsons-hush-pet-dogs"},{"id":"6165","title":"Grand Winner Pumpkin Bread","ingredients":"• 3 1/3 cup Unbleached flour; sifted
• 4 tsp Pumpkin pie spice
• 2 tsp Baking soda
• 1 tsp Baking powder
• 1 1/2 tsp Salt
• 2 2/3 cup Sugar
• 2/3 cup Cooking oil
• 4 Eggs; large
• 2 cup Pumpkin; mashed, canned, 1cn
• 2/3 cup Water
• 2/3 cup Cutped dates","directions":"1. Stir the flour, pumpkin pie spice, baking soda, baking powder, and salt Web page 28 collectively inside a very low bowl and preset apart.
2. Beat the sugar and oil with each other in a medium mixing bowl, utilizing an electrical mixer established on large, until gentle and fluffy.
3. Add the eggs, one at a year conquering very well as soon as every single addition, and then fight inside the pumpkin.
4. Cover the dry elementsp alternately with the water to the sugar mix, overcoming effectively immediately after every single addition, making use of a mixer established on smallall tempo.
5. Stir in just the dates and pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake inside of a preheated 324 stage F.
6. oven for 55 minutes or until eventually a cake tester or wood decide on added inside the centre arrives out fresh.
7. Awesome in just the pans on twine racks for 10 minutes, then remove in opput to the pans and commence cooling on the racks.","url":"https://recipe.bluelayer.org/recipe/6165/grand-winner-pumpkin-bread"},{"id":"6161","title":"Uncomplicated Parker Room Rolls","ingredients":"• 1 1/4 cup Milk; scalded
• 3 tsp Sugar
• 2 tsp Butter or month-to-month margarine
• 3/4 tsp Salt
• 2 package Chaoticup dry yeast; or
• 2 tsp Occupied dry yeast; the cooler part
• 1/4 cup Lukewarm water; 110 deg. f.
• 4 1/2 cup Unbleached flour
• 2 tsp Butter or margarine; melted","directions":"1. Pour the scalded milk higher than the sugar, 2 tbls of butter and salt in just a mixing bowl. Cool to lukewarm.
2. Sprinkle the yeast higher than the lukewarm water and stir to dissolve. Cover 2 cups of flour, and the yeast mix to the milk mix.
3. Beat, with an electrical mixer on medium pace, until tender, over 2 minutes. Slowly add more than enough of the getting flour to create a smallooth dough, then cover and allow rest for 15 minutes.
4. Knead the dough a couple of occasions on a lightly floured look until it is no extended sticky and roll out to a 1/2-inch thickness.
5. Lower into rounds, working with a floured biscuit cutter. Brush the rounds with the currently being 2 Tbls of melted butter and crease each and every roll in just the heart with the monotonous gain of a knife.
6. Fold the rolls earlier mentioned on the crease and push the edges with each other lightly. Level on greased baking sheetsp and cover.
7. Allow for add in just a hot Place until finally approximately doubled, concerning 30 minutes. Bake inside a preheated 400 stage F.
8. oven for 10 minutes or until golden brown. Remove from the baking sheetsp and cool on cord racks. Observe: Such rolls are just about a ought to at the Holiday dinners coming up soon.
9. Dining establishmentsp and utmost more mature chefs create it a culture to serve them.","url":"https://recipe.bluelayer.org/recipe/6161/uncomplicated-parker-room-rolls"},{"id":"6155","title":"Cinnamon-Raisin Bread","ingredients":"• 5 1/2 cup Unbleached or bread flour
• 2 package Occupied dry yeast; or
• 2 tsp Occupied dry yeast; vast majority
• 1 cup Milk
• 3/4 cup Water
• 1/4 cup Sugar
• 1/4 cup Vegetable oil
• 2 tsp Salt
• 1 Egg; large
• 1 cup Raisins
• 1 cup Sugar
• 1 tsp Cinnamon; flooring,or to style
• 2 tsp Butter or margarine; melted","directions":"1. Stir 2 cups of flour and the yeast collectively in just a enormous mixing bowl. Warm the milk, water, 1/4 cup sugar, oil and salt inside a saucepan about amazingly smallall warmth until Quite hot, (120-130°F).
2. Advert the liquid mix to the flour-yeast mix. Overcome, with an electricup powered mixer at medium pace, until gentle, over 3 minutes.
3. Mix in just the egg and then stir in just the raisins. Slowly but surely stir inside plenty of of the getting flour to create a fairly tender dough, (It will be a bit sticky and light-weight in excess weight).
4. Transform the dough out on a lightly floured seem, including flour if necessary as you knead the dough, and knead until comfortable and satiny concerning 10 minutes.
5. Cover the dough with the bowl and allow for unwind for 20 minutes. Mix the 1 cup of sugar and the cinnamon, then preset apart.
6. Punch the dough down and divide in just 50 %. Roll out one 50 %, on the floured show up, to a 14 X 7-inch rectangle.
7. Brush with the melted butter and sprinkle with 50 % of the cinnamon-sugar mix. Starting off at the slim conclude, roll up tightly which include a jelly roll.
8. Force the edges to seal and fold the finishes less than. Place in a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan.
9. Repeat for the moment 50 %. Brush the tops of the loaves with the becoming butter. Address and allow add inside of a hot stage until doubled, about 45 minutes.
10. Bake inside a preheated 375 diploma F. oven for 35 to 40 minutes or until the loaves stable hollow Although tapped.
11. Remove in opput to the pans instantly and cool on twine racks.","url":"https://recipe.bluelayer.org/recipe/6155/cinnamon-raisin-bread"},{"id":"6153","title":"Cardamom Espresso Cakes","ingredients":"• Web page 23
• 1 1/2 cup Milk
• 1 package Cake yeast
• 3/4 cup Sugar
• 6 1/4 cup Sifted all-cause flour
• 1/2 cup Butter
• 1/4 tsp Salt
• 3 Egg yolks
• 1 tsp Cardamom
• 6 tbsp Sugar","directions":"1. 1. Scald milk and awesome to lukewarm. Crumble yeast into bowl, add 1 Tsp sugar and lukewarm milk. 2.
2. Fight inside 3 cups flour; overcome until eventually soft. Cover nicely and allow add until mild and double inside the vast majority, 1 - 1-1/2 hrs.
3. 3. Add smallooth butter, getting sugar, salt, egg yolks, cardamom and 3 cups flour. Combine effectively.
4. Place becoming 1/4 cup flour on board or pastry material for kneading. 4. Turn out dough and knead until eventually delicate and elastic.
5. Space in just greased bowl. Cover properly. Established apart to add till double in just the cooler part, 1 to 1-1/2 several hours.
6. 5. Cut risen dough in 50 % for 2 cofee cakes (braids). Cut each individual fifty percent into 3 sections.
7. Roll just about every piece into a roll 16 inches extensive. Pinch 3 rolls with each other at one finish, braid and pinch other finishes alongside one another.
8. Place braid on cookie sheet. Deliver instant braid and desired place on cookie sheet. 6. Allow braids add till double in just the vast majority, more than 45 minutes.
9. For topping brush every single braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. 7. Bake in just gentle oven (375) 25 to 30 minutes.
10. Produce: 2 espresso cakes","url":"https://recipe.bluelayer.org/recipe/6153/cardamom-espresso-cakes"},{"id":"6148","title":"Bara Brith (Currant Bread) Welsh","ingredients":"• 1/4 lb Dried fruit
• 4 oz Candied peel
• 1 pint Heat water
• 1/2 tsp Combined spice
• 2 lb Simple flour
• 2 tsp Salt
• 6 oz Lard
• 1 oz Refreshing yeast
• 1/2 lb Demerara sugar
• 2 Eggs","directions":"1. Oven: 450°F, Fuel Mark 8 for 15 minutes: 375°F, Gasoline Mark 5 for 45 minutes. Soak the fruit and candied peel inside the water with the spice.
2. Go away to steep inside of a hot Space and retain the services of the incredibly hot spicy, strained water to mix the dough.
3. Sift the flour and salt and rub inside the lard; cream the yeast with the sugar and a tiny of the spiced water; combine this into the flour, jointly with the eggs and retain the services of plenty of of the water to present a business, nonetheless elasticup dough.
4. Knead nicely, depart to add and knock back again; mixture in just the fatigued fruit and knead once more.
5. Condition the dough into loaves and mounted into greased 1 lb tins in just a heat House to verify; bake, doing away with the temperature just after the very first 15 minutes.
6. Initially, in just some recipies, the fruit article content would consist of been new currantsp or blackberries.
7. Bara Brith is sometimes aided as portion of the regular Welsh tea. It can too be ordered at quite a few of the very low bakeries discovered for the duration of Wales.
8. British Cookery (BTA/BFPC)","url":"https://recipe.bluelayer.org/recipe/6148/bara-brith-currant-bread-welsh"},{"id":"6140","title":"German Bread","ingredients":"• 1/2 cup Butter
• 3/4 cup Sugar
• 1 cup Yeast
• *dissolved in just:
• 1/4 cup Water, lukewarm
• 1 cup Milk, scalded
• 2 Egg, nicely beaten
• 2 1/2 cup Flour, bread
• *to:
• 3 cup Flour, bread
• 1 1/4 cup Bread crumbs, tender
• 3 tbsp Brown sugar, gentle
• 1 tsp Cinnamon
• 1/4 tsp Salt
• 2 tbsp Butter, melted","directions":"1. Cream collectively the butter and sugar, include the scalded milk and mix appropriately. Any time lukewarm, stir inside the dissolved yeast, eggs and flour (employing much more flour if demanded to deliver a rigid batter).
2. Overcome mix correctly, cover and allow add in a incredibly hot location over 1-1/2 hrs or until finally double inside cooler part.
3. Whilst light-weight, beat back adequately. Grease deep pie pan and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough.
4. Sprinkle final of cakes with the after mix: add the delicate bread crumbs with the melted butter, sugar, salt and cinnamon and mix nicely.
5. Allow cakes add more than 20 minutes and bake at 400-F regarding 20 minutes. Resource: Pennsylvania Dutch Cook Guide - Fantasticup Outdated Recipes, Culinary Artsp Drive, 1936.","url":"https://recipe.bluelayer.org/recipe/6140/german-bread"},{"id":"6137","title":"Espresso Cake (Kaffee Kuchen)","ingredients":"• 1/2 cup Butter
• 1 Egg, divided
• 1 cup Sugar
• 2 cup Milk
• 6 1/2 cup Flour
• 1 cup Yeast
• *dissolved in just:
• 1/3 cup Water, lukewarm
• Butter, melted
• Brown sugar","directions":"1. Scald the milk and preset apart to cool. Cream the sugar, butter and egg yolk. Add to this the lukewarm milk, alternately with the flour and the dissolved yeast cake.
2. Overcome lightly and add the stiffly beaten egg white. Let this mix to add already mentioned evening.
3. Flour a bake-board and consider out substantial spoonfuls of the dough to which only sufficient flour consistsp of been excess to allow it to be rolled into flat cakes.
4. Spread on very well-greased pie tins and each time light-weight (pertaining to 1-1/2 hrs) brush melted butter more than the best and strew thickly with brown sugar.
5. If chosen, spread \"rivels\" on coolest via combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble collectively and sprinkle on final of cakes.
6. Bake at 400-F about 20 minutes. Useful resource: Pennsylvania Dutch Cook Reserve - Wonderful Outdated Recipes, Culinary Artsp Force, 1936.","url":"https://recipe.bluelayer.org/recipe/6137/espresso-cake-kaffee-kuchen"},{"id":"6113","title":"Crusty Cheddar Bread","ingredients":"• 1 package Busy Dry Yeast; OR
• 1 tbsp Occupied Dry Yeast; Majority
• 1/4 cup Water; Hot, 110-115 Deg. F.
• 1 cup Cottage Cheese; *
• 1 tbsp Sugar
• 1 1/4 tsp Salt
• 1 Egg; Large.
• 2 1/4 cup Unbleached Flour; Unsifted,*
• 1 tbsp Butter; House Temperature
• 1 cup Cheddar; Sharp, Grated","directions":"1. The cottage cheese really should be the reduced curd type at house temperature. ** You can employ the service of up to an far more 1/4 cup of flour inside this recipe relying on the climate.
2. buttered dish. Allow add 30 to 40 minutes more time or until eventually practically doubled inside sizing.
3. Preheat the oven to 350°F and bake for 40 to 50 minutes or until eventually golden brown. Brush the best with butter.","url":"https://recipe.bluelayer.org/recipe/6113/crusty-cheddar-bread"},{"id":"6112","title":"Cheddar Braids","ingredients":"• 1 cup Water; Incredibly hot, 110-115 Deg. F. 1 package Occupied Dry Yeast; OR
• 1 tbsp Chaoticup Dry Yeast; Majority
• 3 1/2 cup Unbleached Flour; *
• 1 tsp Sugar
• 1 1/2 tsp Salt
• 3/4 cup Butter; Area Temperature
• 4 Eggs; Large, House Temperature
• 6 oz Cheddar; More Sharp, Diced 1
• Egg; Large
• 1 tbsp Milk
• 2 tbsp Celery Seeds","directions":"1. You can employ up to 4 1/2 cups of flour inside of this recipe dependent on the temperature. to the yeast mix and beat for yet another 1 second.
2. On the most affordable pace on the mixer, beat inside 1 egg and 1/2 cup of flour until nicely combined, repeating until eventually the 4 eggs are made use of up and sufficient flour consistsp of been further to create a delicate sticky dough.
3. Proceed to beat with the mixer or by way of hand, until the dough is shiny and elasticup and pulls absent from the aspect of the bowl.
4. Stir in the cheddar cheese via hand. Cover and allow for add in a incredibly hot Area absolutely free versus draftsp until doubled in just majority, more than 2 1/2 to 3 hrs.
5. At the time the dough includes doubled in just vast majority, punch down and Area in just the fridge for at bare minimum 5 hrs or much better, right away.
6. Remove the dough from the fridge. Divide in 50 % and cover and refrigerate the instant ball of dough.
7. Knead the currently being ball of dough on a lightly floured seem until tender and pliable. Divide the dough into 3 equivalent elementsp and roll every single piece into a rope 12 to 16-inches prolonged.
8. Braid the ropes, beginning in just the centre and doing work in direction of each and every conclusion.
9. Pinch the finishes jointly as a result seal them. Grease a enormous baking sheet and Place the performed braid on one aspect of the sheet.
10. Repeat with the refrigerated dough. Inside of a low bowl fight the egg and milk with each other. Brush the braids with the egg mix and allow the braids add in just a hot Space, totally free in opput to drafts, until dough in just the vast majority, above 1 1/2 to 2 several hours.
11. Do not include. Halfway all through the developing year, brush with the egg mix back again. Preheat the oven to 400°F Every time thoroughly risen, brush with the egg mix for a ultimate period and sprinkle lightly with the celery seeds.
12. Bake for 40 minutes in just the preheated oven until finally a picket skewer or decide on added inside the braid will come out dry.
13. Remove from the oven and in opput to the baking sheet. Cool to place temperature, on twine racks, right before cutting.","url":"https://recipe.bluelayer.org/recipe/6112/cheddar-braids"},{"id":"6107","title":"No-Knead Cheddar Rolls","ingredients":"• 1 1/2 cup Unbleached Flour; Unsifted
• 1 package Occupied Dry Yeast; OR
• 1 tbsp Chaoticup Dry Yeast; Majority
• 3 tbsp Sugar
• 1 tsp Salt
• 3/4 cup Milk
• 1/2 cup Water
• 3 tbsp Butter
• 1 cup Unbleached Flour; Unsifted
• 1 cup Cheddar; Sharp, Grated
• 1/4 cup Butter
• 1 Egg Yolk; Large
• 1 tbsp Milk","directions":"1. Place the grated cheese inside a very little bowl and deal with to avoid drying then mounted apart. Mix 1 1/2 cups unsifted flour, yeast, sugar, and salt inside of a significant mixer bowl, mixing properly.
2. Evaluate 3/4 cup of milk, water, and butter into a saucepan and warmth until eventually the liquids are incredibly hot, 115 to 120°F.
3. Slowly and gradually add the liquids to the dry substances inside of the mixer bowl, conquering for 2 minutes at medium rate of the electricup powered mixer, scraping the bowl once in a while.
4. Add and beat inside 1 cup of unsifted flour at higher rate. Combat for 2 minutes, scraping the bowl at times.
5. Mix in just ample far more flour (1/2 to 1 cup unsifted) to create a tender dough. (Dough will be a bit sticky.) Put the dough into a greased deep bowl.
6. Cover with waxed paper and a new towel and allow for stand in just a hot House till the dough includes doubled, 45 to 60 minutes.
7. Generously grease number of baking sheets. Soften the butter and preset apart. Punch the dough down wit a fist and change the dough out on to a evenly floured appear.
8. Divide the dough into 2 equivalent quantities. Mounted one component apart. Roll the dough into a rectangle 16 X 8-inches.
9. Brush with over one-50 % of the melted butter. Sprinkle with over one fifty percent of the grated cheddar cheese.
10. Lower crosswise into 8 equivalent quantities. Cut into halves lengthwise. Fold each individual strip into thirds, lapping every single facet part already mentioned the heart 3rd.
11. Area the rolls on a baking sheet. Repeat for the other 50 % of the dough. Fight the egg yolk with the tbls of milk, a little bit.
12. Brush the tops of the rolls with the egg yolk mix. Allow for add until doubled, more than 30 minutes.
13. Bake at 425 degrees F. for over 8 minutes or till rolls are golden brown. Serve rolls warm.","url":"https://recipe.bluelayer.org/recipe/6107/no-knead-cheddar-rolls"},{"id":"6088","title":"French Toast Cheddar Sandwiches","ingredients":"• 2 Eggs; Large
• 1/3 cup Milk Or Light-weight Cream
• 1/2 tsp Salt
• 8 White Bread; Slices
• Mustard; Penned 4
• Cheddar Cheese; Thick,Slices
• 3 tbsp Butter","directions":"1. Established out a weighty skillet or forged iron griddle. Beat the eggs marginally in just a pie tin or shallow bowl and add the milk or cream and salt, fixed apart.
2. Spread the bread slices out on a flat performing show up. Spread one facet of 4 slices of bread lightly with the published mustard.
3. Ultimate each individual with a lower of cheddar cheese. Butter the becoming 4 slices of bread and supreme each and every cheese cut with bread, butter facet down.
4. Warmth the butter inside the skillet or on the griddle. Closely dip each individual sandwich into the egg mix, coating both of those aspects.
5. Allow the extra egg mix to drain again into the bowl. Dip just as quite a few sandwiches as will lie flat in just the skillet or griddle.
6. Cook over very low warmth until eventually browned. Turn and brown the other aspects. Repeat for the getting sandwiches and if essential, add further more butter to the skillet or griddle to stop sticking.
7. Or you can Place the sandwiches, at the time dipping, on a perfectly greased baking sheet and brown inside the oven at 450°F F.
8. for 8 to 10 minutes. Serve very hot.","url":"https://recipe.bluelayer.org/recipe/6088/french-toast-cheddar-sandwiches"},{"id":"6085","title":"Challah","ingredients":"5 cups flour
1/4 cup s ugar
1/2 cup milk, naked ly warme d
5 e ggs , warme d inside of the s he ll
2 e gg yolks
1 te as poon busy dry ye as t, proofe d within just 1 desk s poon naked ly hot wate r with 1 te as poon flour
1 te as poon s alt","directions":"First, place-te mpe rature butte r for the pan Egg was h (s e e Creating Egg Was h for Pie Pas check out) Right before starting up, evaluation the actions for bread developing.
Then, in a reduced bowl, mix 1 cup of the flour with the sugar, milk, eggs, egg yolks, and yeast.
Then, stir flippantly with a whisk until finally tender.
Then, go over with plastic wrap and allow ferment for 1 hour at place temperature.
Then, in a hefty bowl, incorporate the getting 4 cups flour with the salt.
Then, pour the egg blend about the flour-salt blend and combine for regarding 2 minutes, or lengthy adequate to moisten.
Then, address with an inverted bowl or with plastic wrap and allow for take it easy for 20 minutes.
Finally, knead the dough via hand for relating to 10 minutes or with a stand mixer equipped with the dough hook upon medium tempo for above 7 minutes, or right until soft.","url":"https://recipe.bluelayer.org/recipe/6085/challah"},{"id":"6084","title":"Brioche","ingredients":"3 cups additionally 3 desk s poons flour
5 e ggs","directions":"First, 1 1/2 te as poons chaotic dry ye as t proofe d inside of 1 desk s poon naked ly scorching wate r and 1 te as poon flour 1/2 te as poon s alt 1 cup butte r, minimize into 1/2-inch s lice s , as well as space-te mpe rature butte r for the mould(s ) Egg was h (s e e Generating Egg Was h for Pie Pas consider) In advance of starting, research the actions for bread creating.
Then, blend the flour, eggs, and yeast inside of the bowl of a stand mixer equipped with the dough hook.
Then, incorporate upon medium pace for above 3 minutes, or right until nicely put together.
Then, protect the bowl with a damp towel or plastic wrap and allow for the dough loosen up for 20 minutes.
Then, incorporate the salt and knead the dough upon medium rate for pertaining to 7 minutes, or until eventually the dough is delicate and passes the windowpane examine.
Then, convert the mixer to superior rate if necessary to attain the dough to slap from the aspects of the bowl.
Then, incorporate the butter, a handful at a period, waiting around for every single batch to be absorbed prior to incorporating even more.
Finally, put the dough inside of a bowl, protect with plastic wrap, and permit increase at place temperature for regarding 3 several hours, or until finally enhanced within volume by way of 50 p.c.","url":"https://recipe.bluelayer.org/recipe/6084/brioche"},{"id":"6075","title":"Cheese Puffs (Gougères)","ingredients":"3 ounce s dry age d che e s e
1 re cipe cre am puff pas check out dough
1 desk s poon paprika (optional)
Egg was h (s e e Manufacturing Egg Was h for Pie Pas consider)","directions":"First, preheat the oven to 425°F.
Then, grate the cheese finely; you must include around 1 cup.
Then, e-book 1/4 cup and combination the chill out into the dough with a wood spoon.
Then, incorporate in just the paprika.
Then, fill a pastry bag equipped with a--inch simple suggestion with dough.
Then, pipe very little dollops of dough into the corners of a sheet pan, and push a sheet of parchment paper on to them to keep it inside point.
Then, pipe the pastry within dollops with regards to 1 inch aside, inside of staggered rows.
Finally, the moment you've piped out the instantly amount-the pastry bag varieties a mound in excess of 1 inch extensive at the foundation and around-inches high-offer the suggestion a simple round movement to detach it against the mound without the need of leaving a tiny thread of pastry inside of the center.","url":"https://recipe.bluelayer.org/recipe/6075/cheese-puffs-goug-res"},{"id":"6074","title":"Product Puffs","ingredients":"1 re cipe cre am puff pas consider dough
Egg was h (s e e Manufacturing Egg Was h for Pie Pas try out)
1 cup he avy cre am
2 desk s poons granulate d s ugar or extra as ne e de d
2 te as poons vanilla e xtract","directions":"First, confe ctione rs ' s ugar for s prinkling upon best Preheat the oven to 400°F.
Then, healthy a pastry bag with a 1/2-inch simple idea and fill it with the dough.
Then, pipe very little dollops of dough into the corners of a sheet pan, and force a sheet of parchment paper on to them to preserve it inside of vacation spot.
Then, create 2 rows of 3 product puffs every.
Then, begin via keeping the pastry bag around 3/4 inch around the sheet pan and squeezing.
Then, if the pastry bag idea is also end, the product puffs won't be thick plenty of; if it's much too significantly absent, they won't be extensive plenty of.
Then, as the spherical of pastry normally takes condition, carry the pastry bag right until it is relating to 1 1/2 inches over the sheet pan.
Finally, the mounds of dough should really be more than 3 1/2 inches within just diameter and concerning 1 1/2 inches higher within the centre.","url":"https://recipe.bluelayer.org/recipe/6074/product-puffs"},{"id":"6073","title":"Adorable Crisp Pastry Dough (Pâte Sucrée)","ingredients":"1/2 cup moreover 2 desk s poons chilly butte r, lower into s shopping mall dice s
-cup confe ctione rs ' s ugar, or 1/2 cup s upe rfine s ugar
1 chilly e gg moreover 1 chilly e gg yolk, we ll be ate n, as well as far more e gg yolk if ne e de d
1 cup cake flour
1 cup all-purpos e flour
1/2 te as poon s alt","directions":"First, by way of hand inside a bowl: Making use of a wood spoon, product the butter within just a bowl and sift higher than the sugar.
Then, combat until finally soft and creamy.
Then, combat the egg mix into the butter-sugar combination a small at a year.
Then, exchange to a whisk as the mix gets added liquid.
Then, although the blend consists of the regularity of bitter product or very low curd cottage cheese, sift both of those flours in excess of it and increase the salt.
Then, stir merely extended sufficient to contain the flour.
Then, flatten the dough into a disk if you're having it for a pie or tart; roll it into a cylinder if you're developing cookies or tartlets.
Finally, wrap it within just plastic wrap and refrigerate for at bare minimum 30 minutes right before taking.","url":"https://recipe.bluelayer.org/recipe/6073/adorable-crisp-pastry-dough-p-te-sucr-e"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances
1 garlic clove, beaten with salt
250g/9oz mayonnaise
1 tablespoon chopped contemporary chives
1 tablespoon chopped contemporary flat-leaf parsley
1 tablespoon recently squeezed
lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.
Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.
Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.
Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.
Then, inside a lower bowl, whisk the mustard and lemon juice with each other.
Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.
Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.
Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.
Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.
Then, insert 11â„2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3â„4pt substances 450ml/3â„4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1â„2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.
Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.
Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.
Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.
Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1â„2 teaspoon cayenne pepper.
Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.
Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.
Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.
Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.
Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.
Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.
Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.
Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.
Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.
Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21â„4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.
Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.
Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.
Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.
Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.
Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1â„2 teaspoon peppercorns 1â„2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.
Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.
Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.
Then, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.
Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43â„4pt water.
Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.
Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.
Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.
Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.
Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.
Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb & anchovies with thyme 319 Squid with wine & rosemary 459 Tapenade 724 Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey & lemon 566 Caramelized apple tarts 669 Curried carrot & apple soup 38 Day & apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit & apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb & apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry & apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot & orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot & orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate & apricot squares 703 Pork & apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke & prawn cocktail 86 artichokes Artichoke & prawn cocktail 86 Chickpea & artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach & artichoke casserole 248 asparagus Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Broccoli & asparagus fusilli 488 Courgette & asparagus parcels 535 Grilled asparagus & leeks 48 Salmon & asparagus linguine 447 Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese & avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango & melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean & bacon casserole 192 Banana & pecan salad 114 Beef & stout casserole 182 Tacky potato skins 80 Chicken & bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon & onions 321 Onion tart 161 Pâté en croûte 78 Pork & liver pâté 77 Potato soup 27 Quails with bacon & juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach & bacon salad 116 Steak, kidney & mushroom pie 270 Succotash 91 Tomato soup 29 Bacon & lentil stew 192 Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey & lemon 566 Baked barley & huge bean casserole 256 Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 index baked beans Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil & vegetable stew 249 Baked mozzarella & tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot & bitter soup 17 Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley & large bean casserole 256 Barley & pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley & pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil & rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean & celery stew 237 Bean croquettes 137 Beansprout & pepper salad 117 beansprouts Beansprout & pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu & broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus & bean beef 269 Beef & pork ragù 272 Beef & stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini & lovable peppers 263 Roast beef & Yorkshire pudding 273 Beef & cabbage pie 170 Beef & lentil soup 21 Beef & pork ragù 272 Beef & pumpkin curry 268 Beef & mushroom burgers 277 Beef & stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato & olive kebabs 276 Beef Wellington 264 beetroot Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Borscht 12 Crimson onion & beetroot soup 36 Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean & salsa salad 101 black beans Black bean & salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear & blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple & blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese & avocado dip 723 Blue cheese hotpot 534 Blue cheese & avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear & blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread & butter pudding 590 Breaded mushrooms 58 Brie Apple & Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea & goat’s cheese salad 145 wide beans Baked barley & wide bean casserole 256 Large bean, pea & goat’s cheese salad 145 Tomato & bean salad 100 broccoli Aromatic green casserole 240 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu & broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Brown fish stew 236 brown rice Brown rice & chicken salad 110 Brown rice stew 238 Cheese & rice casserole 237 Marinated tomato & rice salad 146 Brown rice & chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton & pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil & vegetable stew 249 Chestnut & sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh & tofu 502 Veggie burgers 528 Butter bean & chicken casserole 224 butter beans Butter bean & chicken casserole 224 Quinoa & butter beans 498 Tuscan bean & tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef & cabbage pie 170 Cabbage soup 45 Cabbage & tofu 489 Duck with leek & cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage & tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn & scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna & bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango & melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese & capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot & coriander soup 13 carrots Baked bean & vegetable casserole 241 Carrot & coriander soup 13 Curried carrot & apple soup 38 Gado gado 513 Leek & carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato & carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans & penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower & walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster & cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower & walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean & vegetable casserole 241 Bean & celery stew 237 Black bean & salsa salad 101 Celery & Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery & Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers & lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple & cheddar pie 172 Cheese & crabmeat casserole 232 Ham & cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni & cheese 239 Cheese & courgette quiche 165 Cheese & crabmeat casserole 232 Cheese & rice casserole 237 Cheese & spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato & olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut & sprout sauté 494 chestnuts Chestnut & sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice & chicken salad 110 Butter bean & chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & chickpea stew 341 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & veggies 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic & herb chicken 366 Garlic & lime chicken 380 Garlic & nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut & orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken & rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken & lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken & feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & greens 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken & chickpea stew 341 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana & chicory salad 119 Orange & chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles & peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig & chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom & ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms & peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot & chive salad 113 Chive omelette stir-fry 127 Chocolate & apricot squares 703 Chocolate & pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus & chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef & onions 261 Chunky vegetable chilli 254 Steak, kidney & mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta & Parma ham 336 Parma ham & pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon & nutmeg ice product 620 Cinnamon & nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate & pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.
Then, soups and salads • Starters and canapés.
Then, fish, meat and poultry • Vegetarian and vegetable dishes.
Then, pasta and rice • Desserts and cute snacks.
Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 > £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"6059","title":"Nougat","ingredients":"3 egg whites
225g/8oz combined chopped glacé cherries, angelica and almonds","directions":"First, line an 18cm/7inside of sq. tin with rice paper.
Then, go away the honey to soften inside of a reduced bowl earlier mentioned a pan of simmering water.
Then, carefully warm the sugar and 150ml/5fl oz water in just a saucepan, stirring continually, until finally the sugar incorporates dissolved. Insert the glucose, provide to the boil, and boil step by step.
Then, pour the honey into the sugar syrup, and proceed boiling.
Then, whisk the egg whites inside a huge bowl until eventually fairly rigid, and little by little whisk inside of the very hot syrup. Put the bowl more than a pan of simmering water, and retain whisking till the mix is Quite thick and organization.
Then, remove the bowl against the warm, stir within the fruit and mad, and switch the mix into the tin. Include the nougat with a lot more rice paper, spot a thick piece of card above the ultimate, and weigh down right away.
Finally, transform out and slash into chunk-dimensions squares. Dips, Dressings, Sauces and Shares Whilst you can acquire optimum dips, sauces and dressings prepared- produced, it is disarmingly uncomplicated to create your personal having high-quality new components â€\" and the achievement are mouth watering. Salad dressings, within just exclusive, are Really effortless and simple to create. Traditional dips are excellent for promoting right before a barbecue or at a social gathering, or even exactly for a snack. Wealthy home-created shares, though necessitating further exertion, definitely include the benefit previously mentioned any retailer-obtained stock cubes, and are Pretty instructive as the foundation for innumerable soups, sauces and casseroles. dips, dressings, sauces and shares.","url":"https://recipe.bluelayer.org/recipe/6059/nougat"},{"id":"6056","title":"Brandy snaps","ingredients":"75g/3oz caster sugar
25g/1oz butter
1 tablespoon golden syrup
25g/1oz undeniable flour
2 teaspoons flooring ginger
recently whipped product, sweetened with a minimal icing sugar, to provide","directions":"First, preheat the oven to 150°C/300°F/Fuel mark 2. Evenly grease a baking tray.
Then, combat the sugar with the butter and golden syrup right until mild and thick. Sift inside the flour and ginger, and stir alongside one another. Divide into 12 equivalent pieces, then roll each individual one into a low ball and put upon the baking tray. Bake for 10â€\"15 minutes until eventually they comprise spread into lacy golden brown biscuits.
Then, allow for to great temporarily, then carry them off, one at a season. At this place they will be pliable. Wrap them, one at a year, about the manage of a picket spoon to bend inside of 50 percent. They must preset tough amazingly suddenly.
Finally, even though prepared to provide, pipe whipped product into just about every brandy snap. biscuits & cute snacks.","url":"https://recipe.bluelayer.org/recipe/6056/brandy-snaps"},{"id":"6055","title":"Peanut-frosted brownies","ingredients":"225g/8oz undeniable flour
100g/4oz cocoa powder
1â„2 teaspoon baking powder pinch of salt
100g/4oz butter, softened
350g/12oz delicate brown sugar
3 eggs
1 teaspoon vanilla essence
225g/8oz unsalted peanuts
For the peanut frosting
50g/2oz butter
225g/8oz icing sugar, sifted
2 tablespoons tender peanut butter
1 tablespoon boiling water","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4. Grease a 30 x 23cm/ 12 x 9inside of baking tin.
Then, sift the flour, cocoa, baking powder and salt into a bowl. Product the butter and sugar, then combat within just the eggs and the vanilla essence. Stir in just the dry substances, and fight till tender. Fold within 50 percent of the outrageous.
Then, spoon the mix into the greased tin, and bake for 30 minutes.
Then, to deliver the peanut frosting, product the butter and slowly but surely incorporate within the icing sugar right until gentle and fluffy. Merge the peanut butter with the boiling water and stir into the blend.
Then, although the brownies are cooked, spread with the frosting and embellish with the staying ridiculous. Peanut butter cornets produces 8 8 sugar ice-product cones 100g/4oz milk chocolate, damaged into little components 4 tablespoons crunchy peanut butter 15g/1â„2oz unsalted peanuts, finely chopped and toasted.
Then, minimize more than 2.5cm/1inside off the best of every single cone, and crush effectively. E book the cones.
Then, put the chocolate and the peanut butter inside a very little saucepan, and warmth rather carefully until finally melted. Stir inside of the beaten cone tops.
Then, pour or spoon the blend into the reserved cones, sprinkle with the peanuts and depart to preset. substances biscuits & cute snacks Marzipan cherries would make 12 12 glacé cherries 2 tablespoons brandy 250g/9oz marzipan 100g/4oz dim chocolate (at bare minimum 70% cocoa solids).
Then, line a baking tray with baking parchment.
Then, minimize the cherries in just fifty percent, and put inside a very little bowl. Include the brandy and stir very well to coat. Go away for at minimal 1 hour, stirring once in a while.
Then, divide the marzipan into 24 components, and roll just about every piece into a ball. Push 50 % a cherry into the ultimate of every single marzipan ball.
Then, split the chocolate into parts, Room in just a heatproof bowl and fastened previously mentioned a pan of simmering water. Stir until finally all the chocolate incorporates melted.
Finally, dip each individual cute into the melted chocolate getting a cocktail adhere, enabling the added to drip back again into the bowl. Put the chocolate-protected marzipan cherries upon the baking tray, and chill within the fridge until eventually fixed.","url":"https://recipe.bluelayer.org/recipe/6055/peanut-frosted-brownies"},{"id":"6038","title":"Pumpkin pie","ingredients":"For the pastry
cakes & pastries
2 eggs, evenly overwhelmed
150g/5oz Demerara sugar
75ml/3fl oz product
1 tablespoon cute sherry
1 teaspoon flooring cinnamon
1â„2 teaspoon floor nutmeg
1â„2 teaspoon floor ginger
150g/5oz undeniable flour
100g/4oz butter, cubed
1 teaspoons caster sugar
75ml/3fl oz iced water
1 egg yolk, flippantly overwhelmed, to glaze
1 tablespoon milk, to glaze","directions":"First, evenly grease a 23cm/9within spherical pie dish.
Then, peel the pumpkin and discard the seeds. Chop the flesh into minor chunks, and steam or boil for 10 minutes or right up until the pumpkin is precisely soft. Drain carefully, mash and preset apart to interesting.
Then, to deliver the pastry, sift the flour into a significant bowl, and rub within the butter making use of your fingertips right until the combination resembles fantastic breadcrumbs. Stir inside of the caster sugar.
Then, create a perfectly inside the middle, increase approximately all of the iced water and combination with a flat-bladed knife. Incorporate the currently being water, a minimal at a year, if critical to convey the dough jointly. Assemble the dough into a ball, and roll out amongst 2 sheets of baking parchment right until massive sufficient to include the foundation and aspect of the pie dish. Line the dish with the pastry, slim absent any more and crimp the edges. Chill the pastry-covered dish for more than 20 minutes.
Then, preheat the oven to 180°C/350°F/Fuel mark 4.
Then, reduce a piece of baking parchment superior sufficient to address the pie dish. Employ to line the pastry shell, then spread baking beans above the paper. Bake blind for 10 minutes, then remove the paper and beans. Return the pie shell to the oven for a more 10 minutes or till evenly golden. Do not transform the oven off.
Then, to deliver the filling, whisk the eggs and Demerara sugar inside of a high bowl. Incorporate the cooled mashed pumpkin, product, sherry, cinnamon, nutmeg and ginger, and stir correctly until eventually merged. Pour the filling into the pastry shell, comfortable the look with the again of a spoon, then bake for 40 minutes or right until established.
Finally, provide the pie incredibly hot with ice product or whipped product. cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/6038/pumpkin-pie"},{"id":"6037","title":"Chocolate pecan pie","ingredients":"For the pastry
275g/10oz undeniable flour
50g/2oz cocoa powder
100g/4oz icing sugar pinch of salt
200g/7oz butter, diced
1 egg yolk
For the filling
350g/12oz shelled pecan outrageous
75g/3oz butter
175g/6oz Demerara sugar
3 eggs
2 tablespoons double product
2 tablespoons undeniable flour
75g/3oz dim chocolate (at bare minimum
70% cocoa solids)
1 tablespoon icing sugar, to filth","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, to create the pastry, sift the flour, cocoa, sugar and salt into a bowl and deliver a properly within just the middle. Put the butter and egg yolk within the properly, and incorporate with each other, then little by little incorporate inside of the dry components. Knead evenly into a ball. Go over with hold movie and chill within just the fridge for 1 hour.
Then, unwrap the pastry and roll out upon a evenly floured energy appear. Seek the services of to line a 25cm/10inside non-adhere springform pie tin, and prick the foundation with a fork. Line the pastry shell with foil and fill with baking beans. Bake in just the oven for 15 minutes. Remove against the oven, discard the beans and foil, and make it possible for to great. Depart the oven upon.
Then, to create the filling, about chop 225g/8oz of the pecan mad. Incorporate the butter with 50g/2oz of the Demerara sugar. Overcome within just the eggs one at a period, then increase the getting Demerara sugar and combination.
Then, stir within the double product, flour and chopped pecan crazy. Soften the chocolate inside of a heatproof bowl established above a pan of simmering water, then insert to the combination.
Then, spoon the filling into the pastry shell, and comfortable the appear. Lower the staying pecan mad inside 50 percent, and organize in excess of the pie.
Finally, bake inside the oven for 30 minutes, then include the greatest of the pie with foil to stop it burning and bake for a even further 25 minutes. Remove the pie against the oven and permit it interesting marginally just before getting rid of versus the tin and moving to a twine rack to awesome totally. Dirt with the icing sugar. substances 450g/1lb pumpkin.","url":"https://recipe.bluelayer.org/recipe/6037/chocolate-pecan-pie"},{"id":"6033","title":"Mississippi mud pie","ingredients":"substances
225g/8oz undeniable flour
2 tablespoons cocoa powder
150g/5oz butter
25g/1oz caster sugar
450ml/3â„4pt double product, whipped
For the filling
175g/6oz butter
350g/12oz muscovado sugar
4 eggs, frivolously overwhelmed
4 tablespoons cocoa powder, sifted
150g/5oz dim chocolate
300ml/10fl oz solitary product
1 teaspoon chocolate essence","directions":"First, to deliver the pastry, sift the flour and cocoa powder into a blending bowl. Rub within the butter until finally the combination resembles good breadcrumbs. Stir inside of the sugar and plenty of chilly water (more than 2 tablespoons) to incorporate to a gentle dough. Chill for 15 minutes.
Then, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, roll out the pastry dough upon a frivolously floured function look, and hire to line a greased 23cm/9within free-bottomed flan tin. Line with foil and baking beans.
Then, bake blind inside of the oven for 15 minutes. Remove the beans and foil, and cook for a even more 10 minutes until finally crisp. Avert the oven temperature to 170°C/325°F/Fuel mark 3.
Then, to deliver the filling, fight the butter and sugar inside a bowl, and little by little combat in just the eggs with the cocoa powder. Soften the darkish chocolate within a heatproof bowl mounted earlier mentioned a pan of simmering water, then fight the melted chocolate, solitary product and chocolate essesnce into the egg combination.
Finally, pour the blend into the cooked pastry shell, and bake inside the oven for 45 minutes or until finally the filling is established. Depart in just the tin to awesome thoroughly, then go to a serving plate. Address with the whipped product, and chill ahead of serving. For the pastry cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/6033/mississippi-mud-pie"},{"id":"6031","title":"Filo rhubarb pie","ingredients":"500g/1lb 2oz crimson rhubarb
1 teaspoon merged spice
grated zest and juice of 1 orange
1 tablespoon granulated sugar
1 tablespoon small-body weight spread
3 sheets filo pastry","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, slender the leaves and finishes towards the rhubarb stems, and chop into 2.5cm/1within just parts. Put within a medium bowl. Include the merged spice, orange zest and juice, and sugar, and throw very well to coat lightly. Suggestion the rhubarb into a 1.2 litre/2pt pie dish.
Then, soften the spread and brush above the filo sheets. Crumple the filo loosely, and Area the parts upon supreme of the filling to deal with.
Finally, put the dish upon a baking tray, and bake the pie for 20 minutes until eventually golden brown. Eliminate the temperature to 180°C/350°F/Fuel mark 4. Bake for 10â€\"15 minutes added right up until the rhubarb is soft. Provide incredibly hot.","url":"https://recipe.bluelayer.org/recipe/6031/filo-rhubarb-pie"},{"id":"6030","title":"Baklava","ingredients":"450g/1lb walnuts, finely chopped
50g/2oz caster sugar pinch of floor cinnamon
275g/10oz filo pastry
For the syrup
juice of 1 lemon
150g/5oz sugar
1â„2 teaspoon flooring cinnamon","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4. Flippantly grease a 25cm/10inside free-bottomed cake tin.
Then, merge with each other the walnuts, sugar and cinnamon in just a bowl.
Then, spread the filo pastry, and go over with a soaked tea towel to keep away from it drying out. Brush a piece of the filo with melted butter, and in good shape it into the backside of the tin with the buttered facet down. Allow for the edges spill around and brush with butter. Repeat with 3 far more buttered filo sheets, developing certainly that the complete tin is included.
Then, sprinkle with 50 % of the nut mix. Repeat with 4 even further levels of buttered filo, then scatter the getting nut combination in excess of them. Put 2 further levels of buttered filo upon best, then fold the edges in just and beneath.
Then, minimize the final 2 sections of filo as a result they that in good shape the tin, Area upon ultimate and brush generously with butter. Bake for 40 minutes, then make improvements to the temperature to 200°C/400°F/Fuel mark 6. Bake for a excess 20 minutes or right up until golden brown.
Finally, to create the syrup, carefully warm the lemon juice, sugar and cinnamon until eventually the sugar incorporates dissolved and the syrup contains low a bit. Pour previously mentioned the cooked baklava, and go away to great within just the tin for 1â€\"2 hrs. Slash into wedges and provide. cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/6030/baklava"},{"id":"6020","title":"Potato apple cake","ingredients":"450g/1lb cooked potatoes, mashed
100g/4oz simple flour, sifted
1â„2 teaspoon salt
1â€\"2 Bramley cooking apples, peeled, cored and sliced
25g/1oz butter, additionally excess for basting
sprinkling of caster sugar","directions":"First, blend with each other the potatoes, flour and salt. Roll the potato mix into a spherical with regards to 2cm/1within thick. Divide into 4, and put a couple of of levels of apple upon final of 2 of the parts, then sandwich the other 2 pieces upon greatest. Pinch in excess of the edges to seal.
Finally, soften the 25g/1oz butter inside a non-adhere frying pan around a medium warmth. Cook the cake upon both of those aspects for relating to 20 minutes until eventually browned. Remove the best areas and dot the apple with butter. Sprinkle with sugar. Change the tops and return to the pan till the butter consists of melted. Remove meticulously to warmed plates, and provide mechanically.","url":"https://recipe.bluelayer.org/recipe/6020/potato-apple-cake"},{"id":"6000","title":"Pear product pie","ingredients":"For the shortcrust pastry
300g/11oz simple flour pinch of salt
175g/6oz butter, cubed
50ml/2fl oz iced water
For the filling
700g11â„2lb pears
100g/4oz sugar
500ml/18fl oz double product
1â„4 teaspoon recently floor pepper
1 egg yolk, frivolously crushed","directions":"First, to deliver the shortcrust pastry, sift the flour and the salt jointly into a massive blending bowl. Increase the cubes of butter. Rub the butter and flour collectively with your fingertips until finally the blend consists of a coarse texture.
Then, stirring flippantly with a knife, sprinkle water previously mentioned the dough right until it particularly starts to cohere. Get the dough with each other into a ball, urgent it alongside one another with your arms. Wrap within just dangle movie and chill for 30 minutes.
Then, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, roll out the dough to a thickness of 3mm/1â„8within and hire 2-thirds of it to line a 23cm/9within pie dish.
Then, to deliver the filling, peel, main and cut the pears. Incorporate the pear slices with the sugar and product, and include the pepper. Fill the pie with this mix, and deal with with the becoming dough. Glaze with the egg yolk, and minimize a minor slit in just the best as a result the steam can escape throughout cooking.
Finally, bake within just the oven for relating to 50 minutes or until eventually the final is browned. Provide incredibly hot or chilly. 150g/5oz butter cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/6000/pear-product-pie"},{"id":"5999","title":"75g/3oz caster sugar","ingredients":"4 eggs, flippantly crushed
250ml/9fl oz milk icing sugar, to filth","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4. Brush a 23cm/9in just glass or ceramic pie plate with melted butter.
Then, spread the cherries upon the backside of the pie plate within a one layer.
Then, sift the flour into a bowl, increase the sugar and create a nicely inside the middle. Little by little increase the blended eggs, milk and butter, whisking till gentle and free of charge of lumps.
Finally, pour the batter in excess of the cherries, and bake for 30â€\"35 minutes. Remove in opposition to the oven and dirt generously with icing sugar. Provide routinely. cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/5999/75g-3oz-caster-sugar"},{"id":"5996","title":"Chocolate meringue pie","ingredients":"225g/8oz dim chocolate digestive biscuits
25g/1oz butter, melted
For the filling
3 egg yolks
50g/2oz caster sugar
50g/2oz cornflour
600ml/1pt milk
100g/4oz dim chocolate (at minimum amount
70% cocoa solids)
For the meringue
2 egg whites
100g/4oz caster sugar
1â„2 teaspoon vanilla essence","directions":"First, preheat the oven to 160°C/325°F/Fuel mark 3.
Then, put the digestive biscuits within just a plastic bag, and crush with a rolling pin. Pour into a blending bowl. Stir the butter into the biscuit crumbs till properly merged. Force the biscuit mix firmly into the backside and up the aspects of a 23cm/9inside flan tin or dish.
Then, to deliver the filling, fight the egg yolks, sugar and cornflour inside a enormous bowl right up until they style a soft paste, including a tiny of the milk if needed. Warm the milk right up until virtually boiling, then bit by bit pour into the egg blend, whisking properly.
Then, return the blend to the saucepan and cook carefully, whisking often, right up until it thickens. Remove against the warm. Soften the chocolate inside a heatproof bowl established more than a pan of simmering water. Whisk the melted chocolate into the mix within just the saucepan. Pour the blend into the digestive biscuit foundation.
Then, to create the meringue, whisk the egg whites within just a high blending bowl till name inside of delicate peaks. Little by little whisk in just more than 2-thirds of the sugar until finally the mix is thick and shiny. Fold within the getting sugar and the vanilla essence. Spread the meringue in excess of the filling.
Finally, bake the pie inside of the middle of the oven for 30 minutes. Provide scorching. cakes & pastries For the pastry 175g/6oz undeniable flour 75g/3oz butter.","url":"https://recipe.bluelayer.org/recipe/5996/chocolate-meringue-pie"},{"id":"5990","title":"Cherry turnover","ingredients":"450g/1lb shortcrust pastry
450g/1lb pitted bitter cherries
double product, to provide","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, roll out the pastry, and employ the service of to line a greased 20cm/8within pie dish, allowing for the aspects of the pastry to cling in excess of the benefit. Fill the included dish with the cherries. Fold the edges of the dough in excess of the filling, sealing them the place they fulfill within the middle. Prick the pastry ultimate with a fork.
Finally, bake in just the oven for 30 minutes or until finally the pastry is flippantly browned. Provide with product.","url":"https://recipe.bluelayer.org/recipe/5990/cherry-turnover"},{"id":"5988","title":"Orange & day salad","ingredients":"6 oranges
2 tablespoons orange-flower water
100g/4oz stoned dates, chopped
50g/2oz pistachio crazy, chopped
15g/1â„2oz icing sugar
1 teaspoon toasted almonds","directions":"First, peel the oranges with a sharp knife, eliminating all the pith. Lower into segments, catching all the juice inside a bowl. Put the segments inside of a serving dish.
Then, stir inside the juice towards the bowl and the orange-flower water.
Then, sprinkle the dates and ridiculous earlier mentioned the salad, alongside with the icing sugar. Chill for 1 hour.
Finally, simply in advance of serving, sprinkle with the toasted almonds. Cakes & Pastries Regardless of whether you are on the lookout for a mouth watering tea-year address or that perfect cake for a distinctive birthday or social gathering, this part is absolutely sure to Deliver you with loads of enthusiasm. Master to bake one massive cakes this sort of as Dundee Cake and Chocolate Cake, or loads of affected person cakes inside recipes for Madeleines and Butterfly Cakes. Producing heavenly classics these kinds of as Chocolate Eclairs, Baklava and Mississippi Mud Pie must be a pleasure with People simple-to-abide by recipes. cakes & pastries substances.","url":"https://recipe.bluelayer.org/recipe/5988/orange-day-salad"},{"id":"5973","title":"Grilled apple stack","ingredients":"substances
4 hefty dessert apples, cored and peeled
25g/1oz butter
1 x 400g/14oz jar lime marmalade
4 scoops vanilla ice product","directions":"First, slice the apples into slender slices throughout the main, and put upon a frivolously greased grill tray. Supreme each and every reduce with a minor piece of butter and 1â„2 teaspoon lime marmalade.
Then, cook less than a scorching grill until finally the butter incorporates melted and the apple is golden brown.
Finally, provide 4 or 5 slices stacked upon ultimate of each individual other, with a scoop of vanilla ice product together with. fruit desserts substances.","url":"https://recipe.bluelayer.org/recipe/5973/grilled-apple-stack"},{"id":"5972","title":"Grapefruit inside apricot brandy","ingredients":"3 grapefruit
125ml/4fl oz apple juice
11â„2 teaspoons granulated sugar
2.5cm/1inside of piece of cinnamon adhere
3 tablespoons apricot brandy
3 prepared-to-try to eat dried apricots, chopped","directions":"First, slice off all the zest and pith in opposition to the grapefruit, functioning previously mentioned a shallow pan to capture any juice. Drive out the white main getting the manage of a teaspoon, then thickly reduce the grapefruit.
Then, put the apple juice and sugar within the pan with the cinnamon adhere. Carry to the boil, and simmer for 3 minutes. Insert the fruit and simmer for 6â€\"8 minutes.
Finally, remove the fruit in opposition to the pan and shift to 4 warmed serving plates. Increase the apricot brandy to the juice. Deliver again to the boil, then spoon earlier mentioned the fruit and sprinkle with the chopped apricots. Provide mechanically.","url":"https://recipe.bluelayer.org/recipe/5972/grapefruit-inside-apricot-brandy"},{"id":"5930","title":"Peach & ginger pashka","ingredients":"350g/12oz cottage cheese
2 ripe peaches, stoned and approximately chopped
100g/4oz Greek-style and design yogurt
2 areas of maintained stem ginger inside of syrup, worn out and chopped (e-book
2 tablespoons syrup)
1â„2 teaspoon vanilla essence","directions":"First, drain the cottage cheese and rub during a sieve into a high bowl.
Then, insert the peaches, yogurt, stem ginger and reserved syrup, and vanilla essence.
Then, line a refreshing, refreshing flower pot with a piece of cheesecloth. Idea inside the cheese mix, wrap the fabric higher than the ultimate and weigh down. Go away in excess of a bowl in just a amazing level to drain right away.
Finally, the subsequent working day, unwrap, invert on to a plate and provide.","url":"https://recipe.bluelayer.org/recipe/5930/peach-ginger-pashka"},{"id":"5922","title":"Chocolate charlotte","ingredients":"substances
22 boudoir biscuits
4 tablespoons orange-flavoured liqueur this kind of as Cointreau
250g/9oz dim chocolate (at minimum
70% cocoa solids), melted
150ml/5fl oz double product
4 eggs, divided
150g/5oz caster sugar","directions":"First, line the backside of a charlotte mold or a deep 18cm/7inside spherical cake tin with a piece of baking parchment.
Then, put the boudoir biscuits upon a non-reactive tray, and sprinkle with 50 percent of the orange-flavoured liqueur. Hire to line the aspects of the mildew or tin, trimming if critical to deliver a limited healthy.
Then, blend the chocolate with the double product in just a bowl, and battle inside the egg yolks. Whisk the egg whites inside of a major bowl until finally popularity inside of rigid peaks, then slowly include the caster sugar, whisking right up until rigid and shiny.
Finally, closely fold the egg whites into the chocolate mix within 2 batches, using treatment not to knock out the air. Pour into the center of the mold, and slender the biscuits consequently they are place with the chocolate blend. Chill for at bare minimum 5 hrs in advance of serving.","url":"https://recipe.bluelayer.org/recipe/5922/chocolate-charlotte"},{"id":"5901","title":"Peach cobbler","ingredients":"4 major peaches, peeled and thickly sliced, with stones eradicated
175ml/6fl oz maple syrup
1 teaspoon flooring nutmeg
1 teaspoon flooring cinnamon
1â„2 teaspoon floor cloves
1â„2 teaspoon flooring ginger
225g/8oz simple flour, sifted
225ml/8fl oz milk
2 egg whites","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, prepare the peaches in just a glass dish measuring concerning 20cm/8within within diameter. Merge collectively the maple syrup with 50 % of just about every of the floor nutmeg, cinnamon, cloves and ginger. Drizzle the mix more than the peaches, manufacturing confident that just about every piece of fruit is very well lined. Allow for to stand for 10â€\"15 minutes.
Then, inside a blending bowl, mix the flour, milk and egg whites and combination to blend. Pour diligently earlier mentioned the supreme of the fruit, then sprinkle with the other 50 percent of the spices.
Finally, bake, found, within the oven for 45â€\"50 minutes right until the topping is cooked and golden. Provide warm with product or ice product. incredibly hot desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5901/peach-cobbler"},{"id":"5896","title":"Mince pies","ingredients":"150g/5oz butter, lower into sections
225g/8oz simple flour
50g/2oz flooring almonds
25g/1oz caster sugar
a pair drops of almond essence grated zest of 1 orange
1 egg yolk
225g/8oz mincemeat
1 egg white, evenly crushed","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6. Frivolously grease a 12-gap bun tin or muffin pan.
Then, rub the butter into the flour getting your fingertips until eventually the blend resembles coarse breadcrumbs. Incorporate the almonds, sugar, almond essence, orange zest, egg yolk and 1 tablespoon water. Blend to sort a corporation dough. Knead quickly upon a floured energy look, then wrap and chill for 30 minutes.
Then, roll out thinly, and stamp out 12 rounds, regarding 7.5cm/3inside, having a pastry cutter. Employ the pastry to line the holes within just the bun tin. Spoon inside of the mincemeat to arrive 2-thirds of the course up each and every gap. Hire the getting pastry to slash into seasonal styles â€\" these as holly leaves or Xmas trees â€\" and level upon ultimate of the mincemeat.
Finally, bake for 20 minutes till crisp and golden brown. Provide incredibly hot with product or brandy butter. warm desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5896/mince-pies"},{"id":"5895","title":"Cherry pie","ingredients":"3 tablespoons chilled water
700g/11â„2lb pitted Morello cherries
100g/4oz butter, cubed
50g/2oz floor almonds
1 egg, frivolously crushed caster sugar for sprinkling","directions":"First, sift the flour and icing sugar into a bowl. Include the butter and rub within just with particularly your fingertips until eventually the combination is high-quality and crumbly. Stir in just the flooring almonds, then increase nearly all the water and stir into the flour blend with a flat-bladed knife right until the combination varieties a dough, including the becoming water if required.
Then, switch the dough on to a evenly floured get the job done show up and assemble collectively into a ball. Roll out upon a sheet of baking parchment into a circle around 26cm/101â„2within in just diameter. Flatten a bit, go over with hang motion picture and refrigerate for 20 minutes.
Then, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, spread the cherries inside of the backside of a greased 23cm/9within just pie dish.
Then, include the pie dish with the pastry, and slim the overhanging benefit. Brush the pastry greatest all earlier mentioned with crushed egg, and sprinkle evenly with caster sugar. Put the pie dish upon a baking tray, and cook for 35â€\"40 minutes right until golden brown.
Finally, provide hot with product or ice product. scorching desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5895/cherry-pie"},{"id":"5891","title":"Apple pie","ingredients":"6 massive cooking apples these types of as
Granny Smith
2 tablespoons caster sugar
1 teaspoon finely grated lemon zest
pinch of floor cloves
2 tablespoons marmalade
1 egg, frivolously overwhelmed
1 tablespoon granulated sugar
For the pastry
225g/8oz undeniable flour
25g/1oz self-escalating flour
150g/5oz butter, chilled and cubed
2 tablespoons caster sugar
4â€\"5 tablespoons iced water","directions":"First, evenly grease a 23cm/9within pie plate.
Then, peel, main and slice the apples into wedges. Put within a saucepan with the sugar, lemon zest, cloves and 2 tablespoons water. Protect and cook previously mentioned a very low warmth for 8 minutes or until eventually the apples are simply comfortable, shaking the pan from time to time. Drain and awesome extensively.
Then, to deliver the pastry, sift the flours into a bowl, and rub in just the butter employing your fingertips, right until the combination resembles good breadcrumbs. Stir in just the sugar, then create a properly within the middle. Incorporate practically all the iced water, and combination with a pastry scraper or flat-bladed knife, working with a chopping step, right until the mix arrives alongside one another. Acquire with each other and raise out on to a flippantly floured do the job look. Push into a ball and divide into 2, generating one 50 percent a very little more substantial. Deal with with dangle movie and refrigerate for 20 minutes.
Then, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, roll out the much larger piece of pastry in between 2 sheets of baking parchment, and line the backside and aspect of the pie plate. Employing a very low sharp knife, slender absent any added pastry. Brush the marmalade previously mentioned the backside of the pastry shell, and spoon inside the apple blend.
Then, roll out the other pastry ball in between the baking parchment till massive sufficient to address the pie. Brush water in close proximity to the rim of the pastry shell, and put the pastry upon the greatest. Pinch the edges to seal, and lower a several of small slits inside the supreme to permit steam to escape.
Finally, brush the greatest of the pie with overwhelmed egg, and sprinkle with the sugar, Bake within the oven for 20 minutes, then prevent the oven temperature to 180°C/350°F/Gasoline mark 4 and bake for one more 15â€\"20 minutes until eventually golden. Provide sizzling with product or vanilla ice product. very hot desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5891/apple-pie"},{"id":"5869","title":"Queen of puddings","ingredients":"substances
50g/2oz darkish chocolate (at minimum
70% cocoa solids), damaged into lower parts
500ml/18fl oz chocolate-
flavoured milk
100g/4oz fresh new white breadcrumbs
100g/4oz caster sugar
2 eggs, divided
4 tablespoons black cherry jam","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, put the chocolate and milk in just a saucepan. Warm carefully, stirring right up until the chocolate melts. Deliver approximately to the boil. Remove the pan versus the warm.
Then, put the breadcrumbs within just a enormous bowl with 25g/1oz of the sugar. Pour within just the chocolate blend and combination properly. Battle in just the egg yolks. Spoon the blend into a 1.2-litre/2pt pie dish. Bake within the oven for 25â€\"30 minutes until eventually preset and company.
Then, whisk the egg whites inside a significant bowl till reputation inside gentle peaks. Slowly whisk in just the staying sugar, and whisk until eventually you comprise a thick meringue. Spread the jam earlier mentioned the baked chocolate foundation and pile the meringue upon supreme.
Finally, return the pudding to the oven for regarding 15 minutes. Provide mechanically. scorching desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5869/queen-of-puddings"},{"id":"5841","title":"Aubergine cake","ingredients":"1 high aubergine
300g/11oz tricolour pasta designs
100g/4oz very low-excess weight gentle cheese with garlic and herbs
350ml/12fl oz passata
4 tablespoons recently grated
Parmesan cheese
1 1â„2 teaspoons dried oregano
2 tablespoons dried white breadcrumbs
salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5. Grease and line a 20cm/8within spherical springform cake tin.
Then, slim the aubergine and slash lengthways into slices pertaining to 5mm/1â„4within just thick. Put inside a bowl, sprinkle liberally with salt, and established apart for 30 minutes to remove any sour juices. Rinse perfectly beneath chilly jogging water, and drain.
Then, carry a saucepan of water to the boil, and blanch the aubergine for 1 moment. Drain and pat dry with kitchen area paper.
Then, cook the pasta styles within just frivolously salted boiling water until finally al dente. Drain nicely, and return to the saucepan. Insert the gentle cheese and allow for it to soften earlier mentioned the pasta. Stir within the passata, Parmesan and oregano, and time with salt and pepper.
Then, prepare the aubergine around the backside and facets of the cake tin, overlapping the slices and producing indeed that there are no gaps.
Then, pile the pasta combination into the tin, packing down nicely, and sprinkle with the breadcrumbs. Bake in just the oven for 20 minutes, then remove the tin versus the oven and go away to stand for 15 minutes.
Finally, loosen the cake in excess of the benefit with a palette knife or spatula, and launch versus the tin. Flip out the pasta cake, aubergine facet uppermost, and provide very hot. Very hot Desserts & Puddings Dessert is countless people’s favored component of a evening meal and, no matter whether dealing with the family members or rounding off a supper get together, or enjoyable a have to have for ease and comfort foods, a incredibly hot dessert can be a pleasing indulgence. Relive previous recollections with regular favourites these as sticky toffee pudding and apple pie, and study classics this kind of as Xmas pudding, baked Alaska and zabaglione. The mouthwatering recipes inside this part be certain that you’ll identify everything to tantalize the flavor buds just about every year. incredibly hot desserts & puddings.","url":"https://recipe.bluelayer.org/recipe/5841/aubergine-cake"},{"id":"5839","title":"Pink curry with cashews","ingredients":"1 tablespoon vegetable oil
250ml/9fl oz coconut milk
1 kaffir lime leaf
1â„4 teaspoon gentle soy sauce
50g/2oz baby corn cobs, halved lengthways
100g/4oz broccoli florets
100g/4oz French beans, minimize into
5cm/2inside of elements
25g/1oz uncooked cashew mad
15 clean Thai basil leaves
1 tablespoon chopped fresh new coriander leaves
1 tablespoon chopped roasted
peanuts, to garnish
For the pink curry paste
7 refreshing purple chillies, halved, seeded and blanched
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2.5cm/1within piece of galangal, chopped
1â„2 lemon grass stalk, difficult outer layer taken out, chopped
1 teaspoon salt grated zest of 1 lime
4 garlic cloves, chopped
3 shallots, chopped
2 kaffir lime leaves, shredded","directions":"First, to deliver the curry paste, grind all the elements jointly getting a huge mortar and pestle, or a grinder. As an alternative, purée temporarily in just a blender or foods processor until eventually a paste kinds.
Then, put the oil a wok or higher weighty frying pan in excess of a superior warm. Incorporate 3 tablespoons of the crimson curry paste, and stir until finally aromatic. (Keep any leftover paste within a screwtop glass jar within the fridge, and hire within just a couple times.).
Then, avoid the warmth to medium. Insert the coconut milk, kaffir lime leaf, soy sauce, baby corn cobs, broccoli florets, French beans and cashew mad. Convey to the boil and simmer for relating to 10 minutes, right up until the greens are cooked, nevertheless however company and crunchy.
Finally, remove and discard the lime leaf, and stir within the basil leaves and coriander. Go to a warmed serving dish, garnish with the peanuts and provide quickly. veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5839/pink-curry-with-cashews"},{"id":"5832","title":"& tomato sauce","ingredients":"450g/1lb broccoli, slice into florets
25g/1oz lower-pounds spread
1 huge onion, finely chopped
3 garlic cloves, beaten
850g/13â„4lb canned chopped plum tomatoes
1 teaspoon dried oregano
2.5cm/1within just piece of cinnamon adhere
1 tablespoon recently squeezed lemon juice
100g/4oz feta cheese, crumbled
100g/4oz Emmenthaler cheese, grated
salt and recently flooring black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, cook the broccoli inside frivolously salted boiling water for 5 minutes until finally precisely gentle. Drain and destination inside an ovenproof serving dish.
Then, soften the reduced-body weight spread within the saucepan. Sauté the onion and garlic for 3 minutes, stirring. Incorporate the tomatoes, oregano and cinnamon. Year with a tiny salt and pepper. Convey to the boil and simmer for 5 minutes. Discard the cinnamon adhere.
Finally, pour the sauce above the broccoli, and sprinkle with the lemon juice. Sprinkle the 2 cheeses higher than the supreme. Bake inside the oven for 25 minutes, and provide automatically. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5832/tomato-sauce"},{"id":"5830","title":"Tofu with mushrooms & peas","ingredients":"25g/1oz dried Chinese mushrooms
450g/1lb company tofu
25g/1oz cornflour
vegetable oil for deep-frying
2 garlic cloves, finely chopped
2.5cm/1within just piece of contemporary root ginger, grated
100g/4oz fresh new peas","directions":"First, put the Chinese mushrooms inside a hefty bowl. Pour within just adequate boiling water to address, and depart to stand for regarding 10 minutes.
Then, in the meantime, minimize the tofu into chunk-dimensions cubes utilizing a sharp knife. Put the cornflour in just a significant bowl. Include the tofu and throw inside of the cornflour until eventually lightly covered.
Then, warmth more than enough oil for deep-frying in just a superior preheated wok. Incorporate the cubes of tofu. Cooking within batches, deep-fry for 2â€\"3 minutes right up until golden and crispy. Remove the tofu with a slotted spoon. Drain upon kitchen area paper.
Then, drain off all however 2 tablespoons of oil in opposition to the wok. Include the garlic, ginger and Chinese mushrooms, and stir-fry for 2â€\"3 minutes.
Finally, return the cooked tofu to the wok, and increase the peas. Warm in the course of for 1 second and provide warm. veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5830/tofu-with-mushrooms-peas"},{"id":"5821","title":"Spring vegetable stir-fry","ingredients":"1 tablespoon groundnut oil
1 garlic clove, sliced
2.5cm/1inside piece of fresh new root ginger, finely chopped
100g/4oz baby carrots
100g/4oz patty-pan squash, around chopped
100g/4oz baby corn
100g/4oz green beans, crowned and tailed
100g/4oz sugarsnap peas, crowned
and tailed
100g/4oz more youthful clean asparagus, minimize into 7.5cm/3within parts
8 spring onions, trimmed and lower into 5cm/2inside of elements
100g/4oz cherry tomatoes
For the dressing
juice of 2 limes
1 tablespoon crystal clear honey
1 tablespoon soy sauce
1 teaspoon sesame oil","directions":"First, warm the groundnut oil inside a wok or massive major frying pan. Incorporate the garlic and ginger, and stir-fry for concerning 1 second.
Then, insert the carrots, patty-pan squash, baby corn and beans, and stir-fry for a extra 3â€\"4 minutes.
Then, subsequent, increase the peas, asparagus, spring onions and cherry tomatoes, and stir-fry for a excess 1â€\"2 minutes.
Finally, to create the dressing, combination all the elements jointly. Insert to the wok or pan, stir effectively, then protect the wok or pan. Cook for 2â€\"3 minutes excess until finally the veggies are delicate still even now crisp. Provide automatically. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5821/spring-vegetable-stir-fry"},{"id":"5819","title":"Vegetable biryani","ingredients":"4 tablespoons vegetable oil
2 onions, sliced
2 garlic cloves, beaten
2cm/1inside of piece of clean root ginger, sliced
1 teaspoon floor turmeric
1â„2 teaspoon chilli powder
1 teaspoon flooring coriander
2 teaspoons floor cumin
100g/4oz pink lentils, decided on and rinsed
3 tomatoes, chopped
1 aubergine, slice into cubes
1.8 litres/3pt vegetable stock
1 purple pepper, seeded and diced
350ml/12oz basmati rice
100g/4oz French beans, halved
225g/8oz cauliflower florets
225g/8oz mushrooms, quartered
50g/2oz unsalted cashew ridiculous","directions":"First, warmth the oil inside a saucepan, include the onions and fry carefully for 2 minutes. Stir within just the garlic, ginger and spices, and fry carefully, stirring generally, for 1 instant.
Then, include the lentils, tomatoes, aubergine and 600ml/1pt of the stock. Stir properly, then include and simmer carefully for 20 minutes.
Then, increase the pepper and cook for a even further 10 minutes or right up until the lentils are gentle and all the liquid contains been absorbed.
Then, in the meantime, rinse the rice beneath chilly jogging water. Drain and House inside of yet another pan with the being stock. Provide to the boil, insert the French beans, cauliflower and mushrooms, then deal with and cook carefully for 15 minutes or right up until the rice and greens are gentle. Remove towards the warmth and mounted apart, coated, for 10 minutes.
Finally, include the lentil mix and the cashews to the cooked rice, and incorporate evenly jointly. Provide very hot. substances greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5819/vegetable-biryani"},{"id":"5806","title":"Mushroom pizza","ingredients":"For the topping
15g/1â„2oz occupied dry yeast
1 teaspoon sugar
250ml/9fl oz incredibly hot water
350g/12oz undeniable flour
1 teaspoon salt
1 tablespoon olive oil
400g/14oz canned chopped plum tomatoes
2 garlic cloves, beaten
1 teaspoon dried basil
1 tablespoon olive oil
2 tablespoons tomato purée
200g/7oz mushrooms, chopped
175g/6oz mozzarella cheese, grated
salt and recently flooring
black pepper","directions":"First, put the yeast and sugar within just a measuring jug and merge with 4 tablespoons of the scorching water. Depart inside a incredibly hot spot for 15 minutes or right up until frothy.
Then, combine the flour with the salt in just a massive bowl, and create a effectively in just the center. Include the oil, the yeast mix and the staying water. Taking a wood spoon, incorporate to kind a dough. Convert the dough out on to a floured effort seem, and knead for 4â€\"5 minutes until eventually tender. Return the dough to the bowl, deal with with an oiled sheet of hang motion picture and go away to increase within a very hot Space for 30 minutes or until eventually doubled inside dimensions.
Then, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, remove the dough towards the bowl and knead for 2 minutes. Taking a rolling pin, roll out the dough to style an oval or circle form, and put upon an oiled baking tray, pushing out the edges until eventually even. The dough must be no further more than 8mm/1â„4within just thick, as it will increase all through cooking.
Then, to create the topping, put the tomatoes, garlic, dried basil and olive oil inside of a hefty major pan. Period with salt and pepper, and simmer for 20 minutes or right until the sauce incorporates thickened. Stir inside the tomato purée and depart to neat marginally.
Finally, spread the sauce higher than the pizza foundation, leaving a border above the advantage. Ultimate with the mushrooms, and scatter the mozzarella flippantly more than the ultimate. Bake within the oven for 25 minutes, and provide warm. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5806/mushroom-pizza"},{"id":"5803","title":"Spinach & ricotta pie","ingredients":"225g/8oz spinach
25g/1oz pine mad
100g/4oz ricotta cheese
2 substantial eggs, crushed
50g/2oz flooring almonds
40g/11/2oz Parmesan cheese, recently grated
250g/9oz geared up-written puff pastry
1 tiny egg, crushed, to glaze","directions":"First, preheat the oven to 220°C/425°F/Gasoline mark 7.
Then, rinse the spinach, put inside a superior pan and cook with simply just the water clinging to the leaves for 4â€\"5 minutes until finally wilted. Move to a colander and drain adequately. Every time the spinach is neat adequate to manage, carefully squeeze out the more liquid.
Then, put the pine insane upon a baking tray, and evenly toast less than a medium grill for 2â€\"3 minutes right up until golden brown â€\" be cautious not to scorch them.
Then, put the ricotta, spinach and eggs within a bowl, and mixture collectively. Include the pine ridiculous, combat nicely, then stir inside the flooring almonds and Parmesan.
Then, roll out the puff pastry into 2 squares, each and every regarding 20cm/8inside of extensive. Slim the edges, scheduling the pastry trimmings.
Then, put one of the pastry squares upon a baking tray. Spoon previously mentioned the spinach blend to within just 1cm/1â„2within just of the gain of the pastry. Brush the edges with overwhelmed egg, and put the minute sq. more than the supreme.
Then, having a spherical-bladed knife, thrust the pastry edges collectively by means of tapping alongside the sealed gain. Seek the services of the pastry trimmings to adorn the pie.
Finally, bake within the oven for 10 minutes. Eliminate the oven temperature to 190°C/375°F/Fuel mark 5, and bake for a additional 25â€\"30 minutes. Provide scorching. veggies & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5803/spinach-ricotta-pie"},{"id":"5798","title":"& adorable potatoes","ingredients":"2 pink peppers
2 yellow peppers
2 green peppers
1 adorable potato
around 2 tablespoons olive oil
For the dressing
1 teaspoon cumin seeds
2 teaspoons very clear honey
2 tablespoons balsamic vinegar
1 tablespoon walnut oil
1 tablespoon olive oil
salt and recently floor black pepper","directions":"First, halve the peppers lengthways and discard the stalks, cores and seeds. Slice just about every 50 % lengthways into 4 elements. Peel the adorable potato and cut into rings above 8mm/1â„4in just thick.
Then, to create the dressing, within just a minor frying pan, dry-roast the cumin seeds above a minimal warmth for a pair minutes till aromatic, having treatment not to burn off them. Put them within a bowl with the honey, vinegar and oils, and whisk with each other. Time with salt and pepper.
Then, warm a ridged forged-iron grill pan till unbelievably sizzling. Put the lovable potato slices upon the pan, and evenly brush just about every piece with a minimal of the oil. Cook for over 10 minutes, turning the sections in excess of the moment, then remove towards the pan and retain scorching.
Then, increase fifty percent the pepper parts, brush with a small oil and cook for over 8 minutes, turning them higher than number of periods. Remove and increase to the adorable potatoes, then repeat with the getting peppers.
Finally, to provide, put the greens upon a substantial shallow dish, and drizzle the dressing more than them. Provide heat with rice. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5798/adorable-potatoes"},{"id":"5785","title":"Tofu with mushrooms","ingredients":"3 tablespoons mild soy sauce
2 tablespoons Chinese rice wine
2 teaspoons brown sugar
1 garlic clove, beaten
1 tablespoon grated contemporary root ginger
1â„2 teaspoon 5-spice powder
225g/8oz organization tofu, slice into
2.5cm/1in just cubes
6 dried Chinese mushrooms
1 teaspoon cornflour
2 tablespoons groundnut oil
6 spring onions, sliced into
2.5cm/1in just lengths, white and green pieces divided","directions":"First, in just a little bowl, combine collectively the soy sauce, rice wine, sugar, garlic, ginger and 5-spice powder.
Then, put the tofu inside a shallow dish. Pour the marinade around, throw properly and go away to marinate for pertaining to 30 minutes. Drain, scheduling the marinade.
Then, in the meantime, soak the dried Chinese mushrooms inside sizzling water for 20â€\"30 minutes right up until smooth. Drain, scheduling 75ml/3fl oz of the soaking liquid. Squeeze out any more liquid versus the mushrooms, remove the stalks and slash the caps. Within a bowl, mix the cornflour with the reserved marinade and mushroom soaking liquid.
Then, warm the oil within a wok or massive hefty frying pan until finally scorching. Insert the tofu and stir-fry for 3 minutes or right up until flippantly golden. Remove versus the wok having a slotted spoon, and fastened apart.
Then, insert the mushrooms and white components of the spring onions to the wok, and stir-fry for 2 minutes. Pour inside the marinade blend and stir for 1 moment right until thickened.
Finally, return the tofu to the wok with the green components of the spring onions. Simmer carefully for 1â€\"2 minutes. Provide routinely with rice noodles. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5785/tofu-with-mushrooms"},{"id":"5779","title":"Chickpea chole","ingredients":"3 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, beaten
2.5cm/1inside of piece of clean root ginger, grated
4 teaspoons flooring cumin
1 tablespoon flooring coriander
2 teaspoons chilli powder
1 teaspoon floor turmeric
2 x 425g/14oz cans cooked chickpeas, tired and rinsed
400g/14oz canned chopped plum tomatoes
11â„2 teaspoons Demerara sugar
2 tablespoons recently squeezed lime juice
4 tablespoons torn contemporary coriander leaves
salt","directions":"First, warm the oil within just a significant saucepan. Increase the onion, garlic and ginger, and sweat around a smooth warm, stirring often, for pertaining to 5 minutes till softened.
Then, stir in just the flooring cumin, coriander, chilli powder and turmeric, and fry for 2 minutes right up until aromatic. Include the chickpeas, tomatoes and sugar. Year with salt, and stir to incorporate the elements. Deal with the pan and simmer the curry carefully, stirring once in a while, for 10 minutes.
Finally, stir inside 1 tablespoon of the lime juice and the torn coriander leaves, and warmth all through for a even more 2 minutes. Flavor the curry and insert the currently being lime juice and extra salt if demanded. Provide incredibly hot. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5779/chickpea-chole"},{"id":"5774","title":"Spinach & mushroom bhaji","ingredients":"1 tablespoon mustard seeds
2 teaspoons coriander seeds
1 teaspoon cumin seeds
2 garlic cloves, close to chopped
2.5cm/1within just piece of contemporary root ginger, around chopped
50ml/2fl oz vegetable oil
2 massive onions, thinly sliced
2 teaspoons flooring turmeric
11â„2 teaspoons chilli powder
450g/1lb button mushrooms, thickly sliced
400g/14oz canned chopped plum tomatoes
900g/2lb clean spinach, about shredded
4 tablespoons desiccated or shredded coconut, to garnish
salt and recently floor
black pepper","directions":"First, put the mustard, coriander and cumin seeds inside a significant large flameproof casserole dish, and dry-roast above a medium warm for 2â€\"3 minutes until finally aromatic, stirring all the season. Remove versus the dish and, taking a mortar and pestle, crush into a paste with the garlic and ginger.
Then, warmth the oil inside of the casserole dish, incorporate the onions and sauté carefully, stirring typically, for around 10 minutes right until gentle and golden. Include the spice paste, turmeric and chilli powder, and sauté carefully, stirring all the season, for 5 minutes.
Then, include the mushrooms and stir to coat properly with the spiced mix, then incorporate the tomatoes and deliver to the boil, stirring all the period. Simmer for 10 minutes, stirring sometimes.
Then, incorporate the spinach and stir very well, then time with salt and pepper. Stop the warm, address and simmer for 15 minutes, stirring generally to mixture inside of the spinach.
Finally, verify the seasoning and change if crucial, then change the blend into a warmed serving dish. Sprinkle with the coconut, and provide routinely. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5774/spinach-mushroom-bhaji"},{"id":"5771","title":"Batter-dipped tofu","ingredients":"225g/8oz company tofu
125g/41â„2oz simple flour
2 tablespoons toasted wheatgerm
1â„2 teaspoon dried thyme
1â„4 teaspoon dried dill
1â„4 teaspoon garlic powder
1â„4 teaspoon paprika
1â„4 teaspoon recently floor black pepper
1 egg
1 tablespoon milk
1 teaspoon very hot pepper sauce
2 tablespoons sunflower oil
For the ginger dipping sauce
100ml/31â„2fl oz rice vinegar
50g/2oz granulated sugar
2 tablespoons gentle soy sauce
1 teaspoon cornflour
1 tablespoon finely minced clean root ginger","directions":"First, to create the ginger dipping sauce, put the vinegar, sugar, soy sauce and 175ml/6fl oz water within a tiny saucepan. Provide to the boil, avoid the warm and simmer, stirring often, for 5 minutes.
Then, in the meantime, inside a tiny bowl, blend the cornflour and 1 teaspoon water, and stir into the sauce. Maintain stirring right up until the sauce is very clear and thickened. Remove the pan in opposition to the warmth, and stir inside of the ginger. Retain heat until eventually demanded.
Then, reduce the tofu into 2.5cm/1inside of squares relating to 8mm/1â„4inside thick. Mounted apart.
Then, incorporate the flour, wheatgerm, thyme, dill, garlic powder, paprika and pepper within just a medium bowl.
Then, inside of a different bowl, evenly whisk the egg utilizing a fork. Include the milk and very hot pepper sauce, and whisk all over again to mix.
Then, warm the oil inside of a heavy wok around a medium-superior warm. Piece through piece, dip the tofu within the flour, then inside of the egg combination, and back inside the flour. Fry the parts of tofu for concerning 3 minutes upon just about every aspect right up until golden brown (if needed, cook inside of batches consequently that the temperature of the oil does not shed). Drain upon kitchen area paper.
Finally, provide automatically with a bowl of the ginger sauce for dipping. greens & vegetarian.","url":"https://recipe.bluelayer.org/recipe/5771/batter-dipped-tofu"},{"id":"5753","title":"Sea bream within a salt crust","ingredients":"1kg/21â„4lb full sea bream
1 shallot, sliced thinly
1 sprig of new flat-leaf parsley
1 sprig of refreshing tarragon
2 garlic cloves, about chopped
2.5kg/51â„2lb coarse sea salt lemon wedges, to garnish
For the sauce
2 shallots, amazingly finely chopped
4 tablespoons recently squeezed lemon juice
300g/11oz butter, diced
salt and recently flooring black pepper","directions":"First, preheat the oven to 220°C/425°F/Gasoline mark 7.
Then, clean the sea bream beneath chilly operating water, and pat dry with kitchen area paper.
Then, things the overall body cavity with the shallot, parsley, tarragon and garlic.
Then, sprinkle a thick layer of the salt into the backside of a roasting tin high sufficient to continue to keep the fish with a great deal of spot about it. Ultimate with the fish, then pour the getting salt in excess of the fish to thoroughly address it. Sprinkle water evenly earlier mentioned the salt. Bake within the oven for with regards to 25 minutes.
Then, to deliver the sauce, put the shallots and lemon juice within just a saucepan, and simmer carefully above a small warm for 5 minutes. Strengthen the warmth right until the lemon juice is minimal through 50 percent. Protect against the warmth and include the butter, piece via piece, whisking usually, right up until all the butter is bundled and the sauce is thick. Period with salt and pepper, and retain hot.
Finally, remove the fish towards the oven and go away to stand for 5 minutes prior to cracking open the salt. Remove the fish, garnish with lemon wedges and provide very hot with the sauce. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5753/sea-bream-within-a-salt-crust"},{"id":"5748","title":"Layered fish & potato pie","ingredients":"substances
900g/2lb potatoes, sliced
75g/3oz butter
1 pink onion, halved and sliced
50g/2oz simple flour
150ml/5fl oz milk
150ml/5fl oz double product
225g/8oz smoked haddock fillet, cubed
225g/8oz cod fillet, cubed
1 pink pepper, seeded and diced
100g/4oz broccoli florets
50g/2oz Parmesan cheese, recently grated
salt and recently flooring black pepper","directions":"First, provide a substantial saucepan of frivolously salted water to the boil around a medium warmth. Insert the potatoes and cook for 10 minutes. Drain and e-book.
Then, in the meantime, soften the butter inside of a saucepan around a very low warmth. Increase the onion, and sweat carefully for 3â€\"4 minutes.
Then, insert the flour and cook, stirring, for 1 moment. Merge inside the milk and product, and convey to the boil, stirring, till the sauce contains thickened.
Then, set up 50 % of the potato slices inside of the backside of a shallow ovenproof dish. Preheat the oven to 180°C/350°F/Fuel mark 4.
Then, incorporate the fish, purple pepper and broccoli to the sauce, and cook above a lower warm for over 10 minutes. Year with salt and pepper, then spoon the blend previously mentioned the potatoes inside the dish.
Finally, organize the becoming potato slices in just a layer about the fish blend, then sprinkle the Parmesan earlier mentioned the best. Cook within just the oven for 30 minutes or till the potatoes are cooked and the topping is golden. Provide very hot. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5748/layered-fish-potato-pie"},{"id":"5731","title":"Ocean pie","ingredients":"500g/1lb 2oz cod fillet, skinned
225g/8oz salmon steak
450ml/3â„4pt skimmed milk
1 bay leaf
900g/2lb potatoes, coarsely chopped
50g/2oz peeled and deveined prawns
50g/2oz margarine
25g/1oz undeniable flour
3 tablespoons white wine
1 teaspoon chopped refreshing dill
2 tablespoons rinsed and worn out capers
salt and recently floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, put the cod and salmon into a saucepan with 300ml/10fl oz of the milk and the bay leaf. Year with salt and pepper. Convey to the boil, address and simmer carefully for 10â€\"15 minutes right until gentle.
Then, cook the potatoes in just salted boiling water for around 15 minutes till soft.
Then, drain the fish, booking the cooking liquid. Flake the fish, discarding any bones, and put inside a shallow ovenproof dish. Incorporate the prawns.
Then, soften fifty percent of the margarine within a saucepan, increase the flour and cook, stirring, for 1 instant. Bit by bit stir within the reserved cooking liquid and the wine, and convey to the boil. Increase the dill, capers and salt and pepper to flavor, and simmer right until thickened. Pour previously mentioned the fish and merge properly.
Then, drain the potatoes and mash them, including the staying margarine and the currently being milk. Period with salt and pepper.
Finally, spread the mashed potatoes previously mentioned the fish, and cook in just the oven for in excess of 25 minutes or until eventually piping incredibly hot and browned. Provide routinely. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5731/ocean-pie"},{"id":"5724","title":"Kettle-cooked sea bass","ingredients":"substances
1.8kg/4lb sea bass, gutted, with mind and tail remaining upon
1 significant bunch of spring onions, shredded
2 celery sticks, slice into matchsticks
5cm/2inside piece of new root ginger, lower into matchsticks
vegetable oil for brushing
50ml/2fl oz gentle soy sauce
50ml/2fl oz dry sherry
salt and recently flooring black pepper","directions":"First, clean the fish inside of and out, then pat dry carefully. Having a sharp knife, create many deep diagonal slashes upon each facets of the fish.
Then, pour water below the rack of a fish kettle, and put 50 % of the spring onion, celery and ginger upon the rack. Brush the outside the house of the fish flippantly with oil, then point about the flavourings upon the rack. Sprinkle the becoming spring onion, celery and ginger about the fish, then the soy sauce and sherry. Time with salt and pepper.
Finally, go over the kettle with its lid, deliver the water gradually to the boil, then simmer for 20 minutes. Provide mechanically. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5724/kettle-cooked-sea-bass"},{"id":"5720","title":"Fried squid curry","ingredients":"3 tablespoons vegetable oil
900g/2lb lower squid, cleaned and slash into 2.5cm/1within just rings
1 teaspoon tender brown sugar
For the curry sauce
2 minimal onions, finely chopped
3 garlic cloves, beaten
8 curry leaves
7cm/3within piece of cinnamon adhere, ruined inside 50 %
1 lemon grass stalk, hard outer layer eradicated, bruised
1â„2 teaspoon flooring ginger
1 teaspoon floor turmeric
1 teaspoon chilli powder
1 tablespoon Sri Lankan curry powder
3 tablespoons recently squeezed lime juice
600ml/1pt coconut milk
salt","directions":"First, put all the substances for the curry sauce into a major saucepan and provide to the boil. Do away with the warmth and simmer the sauce for with regards to 45 minutes till it is incredibly thick.
Then, warmth fifty percent of the the oil inside a huge frying pan, and insert fifty percent of the squid. Cook in excess of a very significant warm, stirring usually, for 1â€\"2 minutes till the squid is made up of grew to become white and is accurately cooked. Making use of a slotted spoon, go the squid to the curry sauce, and repeat the procedure with the getting oil and squid.
Finally, stir the sugar into the squid curry, and simmer the curry carefully for 5 minutes to warmth in the course of. Style and improve the seasoning if critical. Provide at after. fish & seafood substances.","url":"https://recipe.bluelayer.org/recipe/5720/fried-squid-curry"},{"id":"5715","title":"Prawn & paneer kebabs","ingredients":"substances
3 tablespoons Greek-design yogurt
450g/1lb enormous prawns, peeled and deveined nevertheless tails remaining intact
1â„2 crimson pepper, seeded and minimize into chunks
1â„2 yellow pepper, seeded and lower into chunks
1â„2 pink onion, slice into little chunks
100g/4oz paneer cheese, cubed
75ml/3fl oz vegetable oil
1 teaspoon mustard seeds
3 curry leaves
25g/1oz grated coconut
For the spice paste
5 new green chillies
3 clean purple chillies
2 garlic cloves
2.5cm/1in just piece of new root ginger, chopped
2 tablespoons recently squeezed lemon juice
2 tablespoons vinegar
1 tablespoon cumin seeds
1 tablespoon garam masala pinch of floor turmeric","directions":"First, to deliver the spice paste, put all the substances inside a blender or foodstuff processor and insert 75ml/3fl oz water. Purée to a wonderful paste.
Then, shift the paste to a weighty bowl, insert the yogurt and merge nicely. Stir within just the prawns, peppers and onion, and marinate within the fridge for 1 hour.
Then, spear the prawns, veggies and paneer alternately on to bamboo or steel skewers.
Then, warmth 4 tablespoons of the oil in just a massive frying pan around a medium warmth. Put the kebabs inside of the pan and cook for 10 minutes, turning persistently to brown lightly.
Then, in just a individual frying pan, warm the being oil, then insert the mustard seeds and curry leaves. As the mustard seeds start off to pop, pour the contents of the pan earlier mentioned the cooked kebabs.
Finally, move the kebabs to serving plates, garnish with the coconut and provide routinely. Observe You can different feta or comparable white cheese for the paneer if you are not able to identify it, still it will be significantly saltier. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5715/prawn-paneer-kebabs"},{"id":"5704","title":"Fish fillets within just wine sauce","ingredients":"vegetable oil for deep-frying
900g/2lb sole fillets, lower into
5 x 2.5cm/2 x 1cm components
2 egg whites, evenly crushed
3 tablespoons cornflour
For the sauce
3 tablespoons vegetable oil
2 teaspoons caster sugar
125ml/4fl oz dry white wine
50ml/2fl oz rice wine
1 teaspoon salt
2 tablespoons cornflour
175ml/6fl oz fish stock","directions":"First, inside a low deep hefty skillet or frying pan, warm the oil for deep-frying previously mentioned a medium warm. Though the oil is warm, dip each individual piece of fish inside the egg whites, then dredge all through the cornflour to coat carefully.
Then, deep-fry just about every piece of sole instantly to crisp the exterior, above 1 second every. Remove versus the oil with a slotted spoon and drain upon kitchen area paper. Proceed right up until all the sole is fried.
Then, for the sauce, warm the oil within just a wok earlier mentioned a medium warm. Incorporate the sugar, white wine, rice wine and salt, stirring all the period.
Finally, mixture the cornflour and stock with each other, include to the wok and stir until eventually the sauce thickens. Diligently put the sole parts within just the wok, and switch them a couple days to coat. Provide incredibly hot. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5704/fish-fillets-within-just-wine-sauce"},{"id":"5702","title":"Gentle prawn curry","ingredients":"75g/3oz desiccated coconut
300ml/10fl oz boiling milk
1 onion, finely chopped
3 tablespoons sunflower oil
2.5cm/1inside of piece of of new root ginger, chopped
2 tablespoons Thai fish sauce
350g/12oz basmati rice
1kg/21/4lb uncooked tiger prawns, peeled and deveined
For the masala
1â„2 tablespoon cumin seeds
1â„2 tablespoon coriander seeds seeds in opposition to 6 green
cardamom pods
1â„2 teaspoon black peppercorns
1 teaspoon dried crimson chilli flakes
1â„2 teaspoon flooring turmeric","directions":"First, deliver the masala by way of toasting the cumin, coriander and cardamom seeds, peppercorns, chilli flakes and turmeric within just a dry frying pan above a reduced warmth for 2â€\"3 minutes till aromatic. Grind to a powder taking a mortar and pestle.
Then, put the coconut within a bowl, and pour the milk more than it. Depart to steep for 20 minutes.
Then, sweat the onion within just the oil until eventually translucent. Incorporate the masala, stir all through and fry carefully for 2â€\"3 minutes. Incorporate the ginger, and tension the coconut milk into the blend all through a sieve. Simmer for 10â€\"15 minutes, then incorporate the fish sauce.
Then, cook the rice inside of speedily boiling water for 8â€\"10 minutes, however do not overcook. Drain.
Finally, increase the prawns to the sauce, and cook for 5â€\"6 minutes till the prawns switch purple. Provide incredibly hot with the basmati rice. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5702/gentle-prawn-curry"},{"id":"5693","title":"Poussins in just vermouth","ingredients":"4 oven-prepared poussins, relating to
450g/1lb every single
50g/2oz butter, softened
2 shallots, chopped
4 tablespoons chopped contemporary flat-leaf parsley
225g/8oz white grapes, halved and seeded
150ml/5fl oz dry white vermouth
1 teaspoon cornflour
60ml/21â„2fl oz double product
salt and recently floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, rinse the poussins and pat dry with kitchen area paper. Spread the butter all higher than the birds, and put a hazelnut-sized piece inside of the cavity of just about every fowl.
Then, combine jointly the shallots and parsley. Put a quarter of the shallot combination in just each individual fowl.
Then, put the birds within a roasting tin, and roast within just the oven for 40â€\"50 minutes until finally the juices function obvious Even though the thigh is pierced with a skewer. Go to a serving platter and continue to keep sizzling.
Then, skim off highest of the bodyweight towards the tin, then incorporate the grapes and vermouth. Put the tin above a small warm for a couple of minutes to sizzling the grapes. Elevate the grapes out of the tin with a slotted spoon, and scatter them in close proximity to the birds. Hold protected.
Finally, stir the cornflour into the product, then include to the pan juices. Cook carefully for a number of minutes, stirring, until eventually the sauce consists of thickened. Style and transform the seasoning. Pour the sauce above the poussins, and provide scorching. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5693/poussins-in-just-vermouth"},{"id":"5692","title":"Poached guinea chook","ingredients":"1.4kg/3lb guinea chicken
1 teaspoon salt
4 carrots, quartered
2 celery sticks, halved
1 bunch of spring onions, halved
2cm/1inside piece of refreshing root ginger, sliced
2 bay leaves
10 black peppercorns","directions":"First, put the guinea chook within just a weighty pan with the salt. Go over with water and provide to the boil, skimming off the scum versus the appear at present and then. Insert the carrots, celery, spring onions, ginger, bay leaves and peppercorns, and depart to simmer for 45 minutes or right up until the juices function apparent Though the thigh is pierced with a skewer.
Then, elevate the guinea chook on to a plate, and go away to neat a little. Anxiety the currently being stock into a weighty shallow pan, provide again to the boil and boil swiftly for above 10 minutes until eventually very low and properly flavoured.
Then, remove the pores and skin versus the guinea bird, then lower into joints. To do this, to start with lower off the legs and slice them inside 50 % at the joint. Meticulously slice the breast meat absent against the bones inside 2 superior components, then slash each individual one throughout into 2 smaller sized areas.
Finally, provide sizzling with potatoes. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5692/poached-guinea-chook"},{"id":"5691","title":"Guinea hen with fennel","ingredients":"4 garlic cloves, chopped
2 tablespoons chopped rosemary leaves
2 guinea bird, just about every minimize into
8 components
olive oil for drizzling
1 purple onion, minimize into 8 wedges
3 fennel bulbs, minimize into 8 sections
10 slices pancetta, slash into
1cm/1â„2inside of components
250ml/9fl oz white wine
salt and recently floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, incorporate the garlic and rosemary with a pinch of salt and pepper in just a minor bowl.
Then, put the guinea hen in just a different bowl, drizzle with olive oil and include the garlic mix. Deliver confident that each and every piece is very carefully covered.
Then, go the guinea chicken to a roasting tin, and include the crimson onion, fennel and pancetta. Drizzle with olive oil, and roast for 30 minutes.
Finally, include the wine and roast for a added 20 minutes. Strengthen the warm for the past pair minutes to brown, and provide scorching. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5691/guinea-hen-with-fennel"},{"id":"5685","title":"Duck vindaloo","ingredients":"700g/11â„2lb boneless duck breasts
6 dried pink chillies, seeded and chopped
150ml/5fl oz distilled malt vinegar
6 garlic cloves, chopped
2cm/1in just piece of refreshing root ginger, grated
1 teaspoon beaten mustard seeds
1 tablespoon flooring coriander
1 tablespoon floor cumin
1 teaspoon flooring turmeric
1 tablespoon vegetable oil
1 teaspoon salt
1 tablespoon comfortable brown sugar","directions":"First, lower the duck breasts diagonally into 2cm/1in just thick slices, and put them inside of a shallow non-reactive dish.
Then, put the chillies, vinegar, garlic, ginger and mustard seeds in just a blender or foods processor, and purée to a tender paste. Stir the flooring coriander, cumin and turmeric into the paste.
Then, pour this spice blend in excess of the duck slices, and combine right up until they are frivolously included. Go over and go away to marinate for 3 several hours at house temperature or right away within just the fridge.
Then, warm the oil in just a large saucepan. Remove the duck against the marinade, booking the marinade, and incorporate the duck to the pan with the salt. Cook around a smooth warmth for 5 minutes, then pour absent any further weight against the pan. Insert the reserved marinade and 150ml/5fl oz water, and stir very well. Deal with and simmer, stirring, for 30 minutes or till the duck is smooth.
Finally, stir inside of the sugar, strengthen the warmth and cook the vindaloo about a medium-superior warm for 6â€\"8 minutes, stirring constantly to steer clear of it sticking. The sauce must be of a thick coating regularity. Provide sizzling with basmati rice. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5685/duck-vindaloo"},{"id":"5682","title":"Mushroom & ginger duck","ingredients":"2.5kg/51â„2lb duck
1 teaspoon granulated sugar
50ml/2fl oz soy sauce
2 garlic cloves, beaten
8 dried Chinese mushrooms, wet inside 350ml/12fl oz sizzling water for
15 minutes
1 onion, sliced
5cm/2within just piece of refreshing root ginger, slash into matchsticks
200g/7oz baby sweetcorn
1â„2 bunch of spring onions,
white bulbs remaining entire and green tops sliced
2 tablespoons cornflour merged
with 4 tablespoons water to kind a paste
salt and recently flooring black pepper","directions":"First, slice the duck together the breast, open it up and minimize alongside each and every facet of the spine. (Any trimmings of excess weight can be rendered in just a frying pan, to retain the services of afterwards within just the recipe.) Minimize each individual leg and each individual breast within just 50 %. Put inside a bowl, rub with the sugar, then pour earlier mentioned the soy sauce and garlic.
Then, drain the mushrooms, scheduling the soaking liquid. Slim and discard the stalks.
Then, fry the onion and ginger inside the duck body weight, in just a hefty frying pan, right up until they offer you off a favourable aroma. Press to one aspect. Elevate the duck slices out of the soy sauce, and fry them right up until browned. Include the mushrooms and the reserved soaking liquid.
Then, increase 600ml/1pt water to the pan. Year with salt and pepper, include and cook above a Mild warm for over 1 hour right up until the duck is comfortable.
Then, include the sweetcorn and the white chapter of the spring onions. Cook for a even more 10 minutes. Remove towards the warm and include the cornflour paste. Return to the warm and carry to the boil, stirring. Cook for 1 moment until eventually shiny. Garnish with the green spring onion tops.
Finally, provide warm with undeniable boiled rice. 2 ducks chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5682/mushroom-ginger-duck"},{"id":"5668","title":"Yellow bean chicken","ingredients":"substances
1 egg white, crushed
1 tablespoon cornflour
450g/1lb skinless chicken breast fillets, slash into 2.5cm/1within cubes
1 tablespoon rice wine vinegar
1 tablespoon light-weight soy sauce
1 teaspoon caster sugar
3 tablespoons vegetable oil
1 garlic clove, overwhelmed
1cm/1â„2within just piece of fresh new root ginger, grated
1 green pepper, seeded and diced
2 huge mushrooms, sliced
3 tablespoons yellow bean sauce","directions":"First, combine the egg white and cornflour in just a bowl. Increase the chicken and switch in just the mix to coat. Fastened apart for 20 minutes.
Then, incorporate the rice wine vinegar, soy sauce and sugar inside of a bowl. Remove the chicken in opposition to the egg white mix.
Then, warm a wok above a higher warmth. Insert the oil and, once sizzling ample, include the chicken and stir-fry for 3â€\"4 minutes right up until golden brown. Remove the chicken in opposition to the wok with a slotted spoon, fastened apart and hold hot.
Then, insert the garlic, ginger, pepper and mushrooms to the wok, and stir-fry for 1â€\"2 minutes. Increase the yellow bean sauce and cook for 1 second.
Finally, stir within the vinegar mix, and return the chicken to the wok. Cook for 1â€\"2 minutes, and provide sizzling. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5668/yellow-bean-chicken"},{"id":"5664","title":"Jerk chicken","ingredients":"4 lean chicken quantities
1 bunch of spring onions, trimmed
1 Scotch Bonnet chilli, deseeded
1 garlic clove
5cm/2inside piece of contemporary root ginger, somewhere around chopped
1â„2 teaspoon dried thyme
1â„2 teaspoon paprika
1â„4 teaspoon floor allspice pinch of floor cinnamon pinch of floor cloves
4 tablespoons white wine vinegar
3 tablespoons light-weight soy sauce
1â„4 teaspoon recently flooring black pepper","directions":"First, rinse the chicken quantities, and pat dry with kitchen area paper. Put within just a shallow dish.
Then, put all the becoming components within a blender or food items processor, and purée till gentle. Pour the blend about the chicken, turning the chicken quantities consequently that they are effectively lined in just the marinade. Deal with and marinate in just the fridge for 24 several hours.
Then, warm a charcoal barbecue or grill to medium. Remove the chicken versus the marinade, and barbecue higher than the coals or underneath the grill for around 30 minutes, turning the chicken and basting often with any currently being marinade, until eventually the meat is browned and cooked throughout.
Finally, go the chicken to affected individual serving plates, and provide instantly. chicken & other poultry Chicken breasts.","url":"https://recipe.bluelayer.org/recipe/5664/jerk-chicken"},{"id":"5662","title":"Roast baby chickens","ingredients":"substances
4 little poussins, weighing with regards to
350â€\"500g/12ozâ€\"1lb 2oz every
175g/6oz wild rice, cooked
For the marinade
4 garlic cloves, peeled
2 contemporary coriander roots
1 tablespoon light-weight soy sauce salt and recently flooring
black pepper
For the stuffing
4 lemon grass stalks, difficult outer layer taken off
4 kaffir lime leaves
4 slices of clean root ginger
75ml/3fl oz coconut milk, for brushing","directions":"First, preheat the oven to 180°C/355°F/Gasoline mark 4. Clean the poussins and pat dry with kitchen area paper.
Then, to deliver the marinade, put the garlic, coriander and soy sauce within a blender or foodstuff processor, and purée right up until delicate. Time to flavor with salt and pepper.
Then, rub the marinade combination frivolously into the pores and skin of the poussins.
Then, spot a stalk of lemon grass, a lime leaf and a piece of ginger in just the cavity of each and every poussin. Put the poussins in just a roasting tin, and brush frivolously with the coconut milk. Roast for relating to 30 minutes within just the oven.
Then, remove in opposition to the oven, brush once again with coconut milk, return to the oven and cook for a excess 15â€\"25 minutes until eventually golden and cooked during, relying upon the sizing of the poussins. The juices must function crystal clear as soon as the thickest component of the thigh is pierced with a skewer.
Finally, provide the poussins upon a mattress of wild rice with the pan juices poured in excess of. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5662/roast-baby-chickens"},{"id":"5659","title":"Chicken inside of spicy yogurt","ingredients":"3 dried crimson chillies
2 tablespoons coriander seeds
2 teaspoons flooring turmeric
2 teaspoons garam masala
4 garlic cloves, overwhelmed
1â„2 high onion, chopped
2.5cm/1within just piece of contemporary root ginger, grated
2 tablespoons recently squeezed lime juice
1 teaspoon salt
125ml/4fl oz minimal-body weight Greek-style and design yogurt
1 tablespoon olive oil
6 chicken areas, around 2kg/41?2lb in just in general","directions":"First, grind collectively the chillies, coriander seeds, turmeric, garam masala, garlic, onion, ginger, lime juice and salt employing a mortar and pestle.
Then, carefully warmth a frying pan and increase the spice mix. Stir for 2 minutes, then convert into a shallow dish. Incorporate the yogurt and oil to the spice paste, and combination perfectly to mix.
Then, remove the pores and skin versus the chicken parts, and create a few slashes in just the flesh of just about every piece. Insert the chicken to the dish made up of the yogurt and spice blend, and coat the areas comprehensively inside the marinade. Include with hold movie and chill for at bare minimum 4 several hours. Remove the dish in opposition to the fridge, choose off the dangle motion picture and go away, coated, at place temperature for 30 minutes ahead of cooking.
Then, warmth a barbecue or grill until eventually exceptionally sizzling. Wrap the chicken sections within just foil, sealing perfectly as a result that the juices can't escape. Cook the chicken parts above the barbecue or less than the grill for over 15 minutes, turning when.
Finally, remove the foil and brown the chicken for 5 minutes. Provide sizzling. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5659/chicken-inside-of-spicy-yogurt"},{"id":"5657","title":"Fragrant saffron chicken","ingredients":"2 chickens, more than 1.6kg/31â„2lb each individual
1 carrot, sliced
2 celery sticks, sliced
6 black peppercorns
2 bay leaves
50g/2oz butter
225g/8oz onion, finely chopped
1 teaspoon saffron threads
4 dried apricots
grated zest of 1 lemon
300ml/10fl oz dry white wine
3 tablespoons crystal clear honey
1 teaspoon light-weight curry paste
300ml/10fl oz mayonnaise
300ml/10fl oz double product
salt and recently floor black pepper","directions":"First, put the chickens inside of 2 different weighty saucepans. Address with chilly water and include the carrot, celery, peppercorns and 1â„2 bay leaf to just about every. Provide bit by bit to the boil, protect and simmer fairly carefully for concerning 1 hour. Pierce the thigh joints with a skewer to verify if cooked â€\" the juices need to work obvious. Go away the chickens to neat within just their poaching liquid.
Then, drain the chickens. Remove and discard the pores and skin, strip off the meat and discard the bones. Lower the meat into chunk-dimensions sections. Fixed apart.
Then, soften the butter inside of a medium saucepan, and sauté the onion until finally gentle. Grind the saffron strands to a powder taking a mortar and pestle. Stir into the onions with the apricots, lemon zest, white wine, honey, curry paste and 1 bay leaf. Provide to the boil. Simmer, identified, for relating to 10 minutes till perfectly very low and the regularity of chutney.
Then, awesome and purée inside of a blender or foodstuff processor, then sieve.
Then, fold the chilly saffron combination into the mayonnaise. Whip the product until eventually it precisely retains its form. Fold into the mayonnaise combination, and time with salt and pepper.
Then, merge alongside one another the chicken elements and the mayonnaise blend, and provide upon a mattress of rice. chicken & other poultry Chinese chicken with cashew outrageous serves 4 4 skinless chicken breast fillets, sliced into strips 3 garlic cloves, overwhelmed 4 tablespoons soy sauce 2 tablespoons cornflour 225g/8oz dried egg noodles 3 tablespoons sunflower oil 1 tablespoon sesame oil 100g/4oz roasted cashew mad 6 spring onions, slash into 5cm/2within.
Then, put the chicken inside a bowl with the garlic, soy sauce and cornflour, and mixture until finally the chicken is nicely lined. Deal with with hold movie, and chill for regarding 30 minutes.
Then, in the meantime, deliver a pan of water to the boil and incorporate the egg noodles. Convert off the warmth and depart to stand for 5 minutes. Drain nicely. E-book.
Then, warmth the oils within just a substantial frying pan or wok earlier mentioned a significant warm, and incorporate the chilled chicken and marinade juices. Stir-fry for 3â€\"4 minutes until finally golden brown. Increase the cashew outrageous and spring onions to the pan or wok,and stir-fry for 2â€\"3 minutes.
Finally, include the worn out noodles, and stir-fry for a excess 2 minutes. Throw the noodles effectively and provide instantly. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5657/fragrant-saffron-chicken"},{"id":"5645","title":"Coq au vin","ingredients":"4 tablespoons simple flour
1.4kg/3lb chicken slice into 8 components
1 tablespoon olive oil
4 tablespoons butter
20 button onions
75g/3oz rindless bacon, diced
20 button mushrooms, wiped with wet kitchen area paper
2 tablespoons brandy
1 bottle pink Burgundy
1 bouquet garni
1 teaspoon tender brown sugar
15g/1â„2oz butter, softened
salt and recently floor black pepper","directions":"First, put 3 tablespoons of the flour inside a huge plastic bag, and dredge every chicken piece within it right up until evenly covered. Shake off any additional.
Then, warmth the oil and butter inside of a major flameproof casserole dish. Insert the onions, bacon and mushrooms, and sauté for 3â€\"4 minutes. Remove with a slotted spoon and mounted apart. Insert the chicken components to the sizzling oil and cook for 5â€\"6 minutes until finally browned upon all aspects.
Then, pour within just the brandy and, name nicely back again against the pan, Quite very carefully gentle it with a match, then shake the pan carefully until finally the flames subside. Pour within just the wine, then insert the bouquet garni and sugar. Period with salt and pepper.
Then, provide to the boil, go over and simmer for 1 hour, stirring from time to time.
Then, return the reserved onions, bacon and mushrooms to the casserole dish, include, and cook for 30 minutes. Move the chicken, veggies and bacon to a warmed dish. Remove the bouquet garni, and boil immediately for 2 minutes to eradicate the liquid a little.
Finally, product jointly the butter and currently being flour. Whisk this into the liquid inside of the casserole dish, a teaspoon at a season, right up until the liquid contains thickened a bit. Pour higher than the chicken. Provide scorching. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5645/coq-au-vin"},{"id":"5644","title":"Chicken with sage & lemon","ingredients":"4 skinless, boneless chicken breasts
2 tablespoons finely shredded new sage leaves
grated zest and juice of 2 lemons
salt and recently flooring black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Minimize 4 parts of foil higher adequate to wrap just about every chicken breast.
Then, put a chicken breast within the heart of every piece of foil, and time generously with salt and pepper. Sprinkle with a quarter of the sage and lemon zest, then drizzle some lemon juice in excess of the greatest (booking a small of the juice for serving). Wrap the foil near the chicken to deliver a parcel and fold previously mentioned the edges to seal. Repeat the technique with the being chicken.
Then, put the chicken parcels upon a baking sheet, and bake inside of the oven for 15 minutes until eventually the chicken incorporates cooked all through and the juices operate crystal clear.
Finally, to provide, unwrap the chicken and divide in between 4 warmed plates. Drizzle with the staying lemon juice. Provide instantly with rice. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5644/chicken-with-sage-lemon"},{"id":"5643","title":"Chicken & beef satay","ingredients":"2cm/3â„4within piece of tamarind pulp
100ml/31/2fl oz warm water
2 skinless chicken breast fillets
350g/12oz flash-fry steak
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 onion, chopped
1 tablespoon light-weight soy sauce
2 garlic cloves, beaten
2 tablespoons vegetable oil
1 teaspoon floor turmeric
1 teaspoon 5-spice powder pinch of salt
For the peanut sauce
100g/4oz tender peanut butter
100g/4oz creamed coconut, crumbled
4 teaspoons recently squeezed lemon juice
1 tablespoon mild soy sauce
1 tablespoon delicate brown sugar
1 teaspoon chilli powder","directions":"First, soak the tamarind pulp inside of the sizzling water for a several minutes, then maintain the pulp about the bowl and squeeze to extract as substantially liquid as potential. Discard the pulp and fastened the tamarind liquid apart.
Then, plan the satay as a result of taking a sharp knife to reduce the chicken and the steak into very low chunks. Put inside a deep baking tray and established apart.
Then, warm a very little frying pan, insert the coriander and cumin seeds, and dry- roast for 1â€\"2 minutes right up until aromatic, stirring persistently. Remove in opposition to the warmth and pound to a great powder making use of a mortar and pestle.
Then, put the pounded spices in just a blender or foodstuff processor with the onion, tamarind liquid, soy sauce, garlic, vegetable oil, turmeric, 5-spice powder and a pinch of salt. Whiz for a pair seconds, then pour earlier mentioned the meat. Deal with and depart to marinate within just the fridge for 4 several hours, turning the meat sometimes.
Then, thread the meat on to moist bamboo skewers. Put below a very hot grill or upon a barbecue, and grill for 10â€\"15 minutes, turning constantly and basting with any further marinade.
Then, to deliver the peanut sauce, put the peanut butter, coconut, lemon juice, soy sauce, sugar and chilli powder inside a fresh new pan. Include 300ml/10fl oz water, and carry gradually to the boil. Protect against the warmth and simmer carefully for 5 minutes right up until the coconut includes dissolved and the sauce thickens. Transform the seasoning to style.
Finally, provide the satay sticks incredibly hot upon a platter with a low bowl of peanut sauce. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5643/chicken-beef-satay"},{"id":"5641","title":"Common fried chicken","ingredients":"2 very low chickens, every slice into
8 parts
250g/9oz simple flour
1 teaspoon salt
1â„2 teaspoon mustard powder
1â„2 teaspoon flooring black pepper
400g/14oz lard
For the gravy
25g/1oz butter melted
1 tablespoon simple flour
175ml/6fl oz chicken stock
50ml/2fl oz one product
salt and recently floor black pepper","directions":"First, clean each individual piece of chicken beneath chilly managing water. Pat dry with kitchen area paper.
Then, put the flour, salt, mustard and pepper inside a substantial bag. Shake to incorporate the elements. Lose the chicken components into the bag a couple at a year, and shake the bag vigorously till each individual piece is properly included. Remove the chicken areas in opposition to the bag, and shake off the added flour.
Then, warmth the lard inside of a significant frying pan more than a medium warmth. The pounds need to fill the pan to a detail of in excess of 5cm/2within just. Include much more lard if essential.
Then, at the time the body weight is warm however not smoking, start off frying the chicken. Put within just the thigh and legs initially, and address the pan. Raise the deal with once in a while to examine that the chicken is not burning. Whenever it turns a darkish brown, turn just about every piece around, go over, and all over again cook until eventually darkish brown. Cook the other chicken areas within the exact same route.
Finally, to deliver the gravy, pour out the frying body weight against the pan and exchange it with the butter, then stir inside of the flour. Whenever bubbly, stir in just the stock and product, and cook right until the sauce thickens. Period with salt and pepper. Provide the sauce independently. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5641/common-fried-chicken"},{"id":"5635","title":"Chicken with lime stuffing","ingredients":"1 chicken, concerning 2.3kg/5lb vegetable oil for brushing
225g/8oz courgette, slice into strips
25g/1oz butter juice of 1 lime
For the stuffing
100g/4oz courgettes, trimmed and coarsely grated
100g/4oz smooth cheese finely grated zest of 1 lime
2 tablespoons new breadcrumbs
salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, to deliver the stuffing, mixture the courgette with the cheese, lime zest, breadcrumbs and seasoning.
Then, meticulously comfort the pores and skin absent in opposition to the breast of the chicken with your fingertips, having treatment not to crack the pores and skin. Force the stuffing below the pores and skin, to address the breast flippantly.
Then, put the chicken inside of a roasting tin, brush with the oil and roast within the oven for 20 minutes for each 500g/1lb 2oz additionally 20 minutes, or until finally the juices work distinct the moment the thickest portion of the thigh is pierced with a skewer. Remove in opposition to the oven, address with foil and unwind for 5 minutes.
Finally, sauté the courgettes inside the butter and lime juice till merely comfortable, then provide scorching with the chicken. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5635/chicken-with-lime-stuffing"},{"id":"5633","title":"Chicken green masala","ingredients":"substances
2 tablespoons vegetable oil
2 onions, finely chopped
1 medium chicken, cleaned and lower into low elements
4 tomatoes, finely chopped salt
For the spice paste
1 significant bunch of new coriander leaves, somewhere around chopped
1 high onion, close to chopped
10 fresh new green chillies
5 garlic cloves
5cm/2inside piece of new root ginger, chopped
2 cinnamon sticks, regarding
5cm/2in just just about every
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon peppercorns
1 teaspoon poppy seeds
1â„4 teaspoon floor turmeric
2 cardamom pods
2 cloves","directions":"First, put all the components for the spice paste within just a blender or foodstuff processor, and operate to a Pretty high-quality paste. Mounted apart.
Then, inside a significant saucepan, warmth the oil above a medium warm. Insert the onions and sauté for 5 minutes or right up until the onions are golden brown. Stir within the spice paste, stop the warm and cook for a more 5 minutes.
Then, increase the chicken, tomatoes and a small salt, and mixture effectively. Include and cook carefully for 15 minutes, stirring often.
Finally, remove the lid versus the pan and progress cooking, acquired, for a additional 5â€\"10 minutes right until the chicken is finished. Provide very hot. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5633/chicken-green-masala"},{"id":"5632","title":"Indonesian-structure satay chicken","ingredients":"substances
50g/2oz uncooked peanuts
3 tablespoons vegetable oil
1 little onion, finely chopped
2.5cm/1inside piece of refreshing root ginger, finely chopped
1 garlic clove, overwhelmed
700g/11/2lb skinless chicken thigh fillets, cubed
100g/4oz creamed coconut, approximately chopped
1 tablespoon chilli sauce
2 tablespoons crunchy peanut butter
1 teaspoon smooth dim brown sugar
150ml/5fl oz milk
1â„4 teaspoon salt","directions":"First, shell the peanuts and remove the skins by way of rubbing them in between the hands of your fingers. Put them in just a lower bowl, include specifically ample water to protect and soak for 1 second. Drain the ridiculous and slash into slivers.
Then, warm the wok and increase 1 teaspoon of the oil. After the oil is sizzling, stir-fry the peanuts for 1 moment right until crisp and golden. Remove with a slotted spoon and drain upon kitchen area paper.
Then, incorporate the staying oil to the warm wok. Although the oil is sizzling, increase the onion, ginger and garlic, and stir-fry for 2â€\"3 minutes until eventually softened still not browned. Remove with a slotted spoon and drain upon kitchen area paper.
Then, insert the chicken sections to the wok and stir-fry for 3â€\"4 minutes till crisp and golden upon all aspects. Thread on to bamboo skewers and retain very hot.
Then, insert the creamed coconut to the scorching wok within minor elements, and stir-fry till melted. Insert the chilli sauce, peanut butter and ginger blend, and simmer for 2 minutes. Stir in just the sugar, milk and salt, and simmer for a even more 3 minutes.
Finally, provide the skewered chicken sizzling with a dish of the incredibly hot sauce sprinkled with the roasted peanuts and veggies. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5632/indonesian-structure-satay-chicken"},{"id":"5626","title":"Pepper chicken with ginger & garlic","ingredients":"3 garlic cloves, around chopped
2.5cm/1inside of piece of clean root ginger, sliced
4 tablespoons vegetable oil
2 onions, finely sliced
10 curry leaves
1 contemporary green chilli, slit lengthways
1 teaspoon flooring coriander
1â„2 teaspoon flooring turmeric pinch of salt
500g/1lb 2oz skinless chicken breast fillets, cubed
1 teaspoon garam masala
1â„2 teaspoon floor black pepper","directions":"First, working with a mortar and pestle, pound the garlic and ginger to a fantastic paste. Fixed apart.
Then, warmth the oil in just a major frying pan. Include the onions, curry leaves and green chilli and cook previously mentioned a medium warm until finally the onions are brown.
Then, include the garlic-ginger paste and cook for 5 minutes, stirring often. Insert the coriander, turmeric and salt. Blend very well and cook for a extra 5 minutes.
Then, increase the chicken to the frying pan, stir all through, then increase 225ml/8fl oz water and the garam masala. Combine very well, go over and cook in excess of a reduced warmth for 5 minutes or right up until the chicken is cooked for the duration of.
Finally, stir the flooring pepper into the blend, then remove the pan versus the warm and provide. chicken & other poultry Vietnamese chicken.","url":"https://recipe.bluelayer.org/recipe/5626/pepper-chicken-with-ginger-garlic"},{"id":"5623","title":"Madeira roast pheasant","ingredients":"substances
200g/7oz butter
1 onion, coarsely chopped
3 celery sticks, coarsely chopped
2 carrots, coarsely chopped
2 bay leaves
2 tablespoons dried combined herbs
3 pheasants
4 chicken wings
2 chicken breasts
50ml/2fl oz Madeira
600ml/1pt chicken stock
1 tablespoon undeniable flour
sprigs of fresh new flat-leaf parsley, to garnish
salt and recently floor
black pepper","directions":"First, preheat the oven to 230°C/450°F/.Fuel mark 8.
Then, soften 25g/1oz of the butter inside a major roasting tin. Stir within just the onion, celery, carrots, bay leaves and 50 % of the put together herbs. Greatest with the pheasant giblets and necks, and the chicken wings and breasts. Roast in just the oven for in excess of 40 minutes until eventually very well browned, turning usually.
Then, in the meantime, deliver the herb butter via blending 50 percent of the currently being butter with the currently being combined herbs.
Then, eliminate the oven temperature to 190°C/375°F/Gasoline mark 5.
Then, pat the pheasant dry in just and out. Loosen the breast pores and skin upon every by means of carefully sliding your arms less than the neck flap and down concerning the breast meat and pores and skin, currently being cautious not to tear the pores and skin. Spread the herb butter frivolously more than the breast. Sprinkle each and every cavity with salt and pepper. Put 2 tablespoons herb butter into just about every cavity. Truss the pheasants to continue to keep their condition. Set up upon their aspects upon supreme of the vegetable mix.
Then, roast within just the oven for 15 minutes, basting often with the pan juices. Convert more than and roast for a even further 15 minutes, basting typically.
Then, switch the pheasants breast aspect up. Incorporate the Madeira to the tin, and roast for in excess of 15 minutes right until the juices operate faded purple While the thickest component of the thigh is pierced, basting typically. Shift the pheasants to a platter and discard the string. Tent with foil.
Then, incorporate the stock to the roasting tin. Boil for around 6 minutes until finally low to 600ml/1pt liquid, scraping up any browned bits. Soften the being butter within a very little significant pan more than a minimal warm. Insert the flour and stir for 3 minutes. Whisk inside of the sauce within just a slim circulation. Simmer for 5 minutes, stirring usually.
Finally, garnish the pheasant with parsley, and provide with the sauce. meat & recreation.","url":"https://recipe.bluelayer.org/recipe/5623/madeira-roast-pheasant"},{"id":"5622","title":"Merged recreation pie","ingredients":"450g/1lb merged match meat, off the bone
1 reduced onion, halved
2 bay leaves
2 carrots, halved
4 black peppercorns
1 tablespoon vegetable oil
75g/3oz rindless streaky bacon, chopped
1 tablespoon undeniable flour
2 tablespoons adorable sherry
2 teaspoons flooring ginger
grated zest and juice of 1?2 orange
350g/12oz geared up-developed puff pastry overwhelmed egg or milk, to glaze
salt and recently floor black pepper","directions":"First, put the match meat inside of a deep pan with 50 % an onion, the bay leaves, carrots and black peppercorns. Go over with water and deliver to the boil. Simmer until eventually the liquid is lower to more than 300ml/10fl oz, then stress the stock and maintain to one aspect.
Then, slice the match meat into chunk-dimension areas. Chop the becoming onion 50 percent. Warmth the oil within a frying pan, sauté the onion right up until softened. Incorporate the bacon and recreation meat, and sauté instantly to seal. Sprinkle upon the flour and stir right up until starting off to brown. Bit by bit include the reserved stock, stirring as it thickens, then increase the sherry, ginger, orange zest and juice. Year with salt and pepper. Simmer for 20 minutes.
Then, go the contents of the pan to a 900ml/11â„2pt pie dish, and allow for to interesting a bit. Put a pie funnel inside of the center of the filling to guidance maintain up the pastry.
Then, preheat the oven to 220°C/425°F/Gasoline mark 7. Roll out the pastry right until a bit more substantial than the dish. Position around the greatest of the dish, and brush with egg or milk. Bake within just the oven for 15 minutes.
Finally, avert the oven temperature to 190°C/375°F/Fuel mark 5, and bake for a more 25â€\"30 minutes. Provide sizzling. meat & activity.","url":"https://recipe.bluelayer.org/recipe/5622/merged-recreation-pie"},{"id":"5620","title":"Lovable & bitter venison","ingredients":"substances
1 tablespoon vegetable oil
350g/12oz venison steak, reduce into slim strips
1 garlic clove, beaten
2.5cm/1in just piece of refreshing root ginger, finely chopped
1 bunch of spring onions, trimmed and slash into 2.5cm/1inside of components
1 pink pepper, halved, seeded and slash into 2.5cm/1within just components
100g/4oz mangetout, crowned
and tailed
100g/4oz baby sweetcorn
3 tablespoons mild soy sauce, moreover more for serving
1 tablespoon white wine vinegar
2 tablespoons dry sherry
2 teaspoons crystal clear honey
225g/8oz canned pineapple sections inside of organic and natural juice, tired
25g/1oz beansprouts","directions":"First, warmth the oil inside a superior frying pan or wok right until very hot, and stir-fry the venison, garlic and ginger for 5 minutes.
Then, insert the spring onion, crimson pepper, mangetout and baby sweetcorn to the pan, then incorporate the 3 tablespoons soy sauce and the vinegar, sherry and honey. Stir-fry for a further more 5 minutes, maintaining the warm superior.
Finally, diligently stir inside the pineapple and beansprouts, and cook for a more 1â€\"2 minutes to warmth in the course of. Provide incredibly hot. meat & sport.","url":"https://recipe.bluelayer.org/recipe/5620/lovable-bitter-venison"},{"id":"5611","title":"Lamb & tomato koftas","ingredients":"substances
225g/8oz finely minced lean lamb
11â„2 onions
2 garlic cloves, beaten
1 dried pink chilli, finely chopped
2 teaspoons garam masala
2 tablespoons chopped clean mint leaves
2 teaspoons recently squeezed
lemon juice
2 tablespoons vegetable oil
4 very low tomatoes, quartered salt
For the dressing
150ml/5fl oz reduced-bodyweight Greek-structure yogurt
5cm/2in just piece of cucumber, grated
2 tablespoons fresh new mint
1â„2 teaspoon cumin seeds, toasted","directions":"First, if utilizing bamboo or wood skewers, soak inside of water for at minimum 30 minutes to steer clear of them burning.
Then, put the lamb within a bowl. Finely chop 1 onion, and increase to the bowl with the garlic and chilli. Stir within just the garam masala, mint and lemon juice, and year properly with salt. Incorporate properly.
Then, divide the mix in just fifty percent, then divide just about every fifty percent into 10 equivalent quantities. Kind each and every section into a very low ball â€\" you will contain 20 meatballs, or koftas, within just all. Roll the koftas within just fifty percent of the oil to coat. Quarter the currently being onion fifty percent, and independent into levels.
Then, preheat the grill right up until very hot. Alternately thread 5 of the koftas, 4 tomato quarters and some of the onion levels on to each and every of 4 skewers.
Then, brush the veggies with the becoming oil, and cook the koftas beneath a incredibly hot grill for pertaining to 10 minutes, turning constantly, right until they are browned all about.
Then, in the meantime, plan the dressing. Within a lower bowl, merge with each other the yogurt, cucumber, mint and cumin seeds.
Finally, provide the koftas very hot with the yogurt dressing. meat & video game.","url":"https://recipe.bluelayer.org/recipe/5611/lamb-tomato-koftas"},{"id":"5603","title":"Crown roast of lamb","ingredients":"substances
1â„2 onion, chopped
1 garlic clove, chopped
25g/1oz butter
finely grated zest of 1â„2 lemon
3 new sage leaves, finely chopped
175g/6oz cooked skinned chestnuts, crumbled
1 tablespoon recently squeezed lemon juice
50g/2oz fresh new white breadcrumbs
1 tablespoon chopped fresh new flat-leaf parsley
1 egg, flippantly crushed
1 composed crown of lamb
salt and recently floor black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4.
Then, to deliver the stuffing, sweat the onion and garlic carefully within the butter till soft nonetheless with out browning. Merge with all the staying components unless of course the lamb, introducing specifically more than enough of the egg to bind. Fill the center of the crown with the stuffing, then deal with the stuffing with a piece of foil.
Finally, roast the crown for in excess of 1 hour, eliminating the foil once 40 minutes. Baste the joint versus year to season as it chefs, then let to take it easy for 10 minutes right before serving. substances meat & video game.","url":"https://recipe.bluelayer.org/recipe/5603/crown-roast-of-lamb"},{"id":"5602","title":"Indian spicy lamb","ingredients":"2 teaspoons flooring turmeric
500g/1lb 2oz lamb, reduce into lower areas
100ml/31â„2fl oz vegetable oil
2 onions, finely sliced
3 garlic cloves, mashed
1 green chilli
1â„2 teaspoon flooring coriander
10 curry leaves
2.5cm/1within just piece of fresh new root ginger, finely chopped
1â„2 teaspoon floor black pepper
1â„2 teaspoon garam masala
100g/4oz desiccated coconut salt","directions":"First, put 450ml/13â„4pt water within a huge major saucepan, insert 1â„2 teaspoon of the turmeric and 1 teaspoon salt, and convey to the boil. Include the lamb elements and simmer, discovered, for 15 minutes until finally the lamb is perfectly cooked and the water includes virtually evaporated.
Then, remove the pan towards the warm and preset apart.
Then, warm the oil inside of a substantial frying pan. Insert the onions and sauté till golden and caramelized. Insert the garlic, chilli, coriander and currently being turmeric. Merge perfectly, then increase the curry leaves and ginger. Cook, stirring, for 2 minutes.
Then, drain any further water towards the lamb, and stir the meat into the onion blend. Increase the floor pepper and garam masala, and stir-fry for 5 minutes or right up until the mix gets relatively dry.
Then, insert the coconut and period with salt. Offer the dish a top stir, then provide quickly. meat & video game Herb-scented lamb with balsamic dressing serves 6 50g/2oz contemporary thyme sprigs, additionally 1 tablespoon additional chopped thyme leaves 50g/2oz new rosemary sprigs 850g/13â„4lb lamb fillets, trimmed 6 garlic cloves 150ml/5fl oz olive oil 150g/5oz spring onions, thinly sliced 225g/8oz cherry tomatoes 3 tablespoons balsamic vinegar 300ml/10fl oz lamb stock.
Then, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, put 2 or 3 sprigs of the thyme and rosemary upon a board, put one lamb fillet earlier mentioned them, time with pepper, then ultimate with a even more 2 or 3 herb sprigs. Tie the herbs and lamb into a package deal with string, shielded at relating to 5cm/2within just periods. Repeat the procedure with the staying lamb and herbs.
Then, put the lamb inside a roasting tin with the garlic cloves, and drizzle with 4 tablespoons of the oil. Roast inside the oven for 25â€\"30 minutes.
Then, remove the lamb against the roasting tin, and put to one facet within a incredibly hot House, lined with foil. Put the pan juices and garlic cloves into a bowl to one facet. Warm the getting oil inside the roasting tin, then incorporate the reserved garlic cloves, the spring onions and the tomatoes. Sauté carefully for 5 minutes, elevate out and put to one facet. Pour the vinegar into the tin, and bubble to do away with by means of 50 %. Increase the stock and reserved pan juices, deliver to the boil and bubble for 5â€\"10 minutes. Include the chopped thyme and return the garlic, spring onions and tomatoes to the tin.
Finally, remove the string in opposition to the meat, and minimize the lamb into thick slices. Provide with the very hot dressing spooned more than. meat & activity.","url":"https://recipe.bluelayer.org/recipe/5602/indian-spicy-lamb"},{"id":"5599","title":"Lamb with cashew nut curry","ingredients":"substances
1â„2 teaspoon saffron threads
50ml/2fl oz boiling water
75g/3oz ghee or butter
150g/5oz onion, chopped
2 teaspoons salt
125ml/4fl oz Greek-style and design yogurt
700g/11â„2lb lamb, cubed
2 tablespoons finely chopped refreshing coriander
1 tablespoon recently squeezed lemon juice
For the masala
50g/2oz unsalted cashew ridiculous
3 dried pink chillies
2.5cm/1in just piece of new root ginger
5cm/2within cinnamon adhere
1â„4 teaspoon cardamom seeds
3 cloves
2 garlic cloves
2 tablespoons poppy seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds","directions":"First, to create the masala, put the cashew crazy, chillies, ginger and 225ml/ 8fl oz chilly water in just a blender or food items processor. Whiz at significant rate for 1 moment. Increase the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Combine all over again till the blend is carefully pulverized. Fixed the masala apart.
Then, put the saffron within just a reduced bowl, include the boiling water and go away to soak for at bare minimum 10 minutes.
Then, within just a weighty frying pan, warm the ghee or butter more than a medium warm. Increase the onion and, stirring consistently, sauté for 8 minutes till smooth and golden brown.
Then, stir in just the salt and the masala, then insert the yogurt. Cook more than a medium warm, stirring at times, until eventually the ghee evenly motion pictures the seem.
Then, include the lamb, turning it above with a spoon to coat the parts flippantly. Stir the saffron and its soaking liquid into the pan. Do away with the warmth to minimal, include tightly and cook for 20 minutes, turning the lamb against season to season. Scatter 50 % the coriander above the lamb and carry on cooking, tightly coated, for a extra 10 minutes or right until the lamb is soft.
Finally, to provide, shift the finish contents of the pan to a warmed serving dish, and sprinkle the greatest with the lemon juice and the staying coriander. Provide warm with boiled basmati rice. meat & match.","url":"https://recipe.bluelayer.org/recipe/5599/lamb-with-cashew-nut-curry"},{"id":"5596","title":"Tangy pork fillet","ingredients":"400g/14oz lean pork fillet
3 tablespoons orange marmalade grated zest and juice of 1 orange
1 tablespoon white wine vinegar sprint of Tabasco sauce
salt and recently flooring black pepper
For the sauce
1 tablespoon olive oil
1 lower onion, chopped
1 very low green pepper, seeded and thinly sliced
1 tablespoon cornflour
150ml/5 fl oz orange juice","directions":"First, preheat a charcoal barbecue till scorching. Lay a hefty piece of double- thickness foil within a shallow dish. Put the pork fillet inside of the center of the foil, and period with salt and pepper.
Then, warmth the marmalade, orange zest and juice, vinegar and Tabasco within a very low pan, stirring till the marmalade melts and the substances incorporate. Thoroughly pour the combination in excess of the pork, and wrap the meat in just the foil, generating of course that the parcel is nicely sealed as a result that the juices can not operate out.
Then, destination the parcel in excess of the incredibly hot barbecue coals, and barbecue for regarding 25 minutes, turning the parcel at times.
Then, for the sauce, warm the oil and sweat the onion for 2â€\"3 minutes till smooth. Insert the pepper and sauté for a even more 3â€\"4 minutes.
Then, remove the pork versus the foil and established upon the barbecue rack. Pour the juices into the pan with the onion and green pepper.
Then, barbecue the pork for a further more 10â€\"20 minutes, turning, till cooked during and golden upon the outdoors.
Finally, inside of a lower bowl, merge the cornflour with a small of the orange juice to sort a paste. Insert to the sauce with the getting orange juice, and cook, stirring, until eventually the sauce thickens. Minimize the pork, spoon the sauce about, and provide with rice and a green salad.","url":"https://recipe.bluelayer.org/recipe/5596/tangy-pork-fillet"},{"id":"5588","title":"Chinese spare ribs","ingredients":"150ml/5fl oz mild soy sauce
2.5cm/1inside piece of clean root ginger, grated
3 teaspoons 5-spice powder
1â„4 teaspoon dried pink chilli flakes
4 garlic cloves, overwhelmed
125ml/4fl oz sunflower oil
1kg/21â„4lb pork spare ribs, chopped into 5cm/2inside of components
31â„2 tablespoons obvious honey","directions":"First, inside a enormous bowl, incorporate with each other the soy sauce, ginger, 5-spice powder, chilli flakes, garlic and 31â„2 tablespoons of the sunflower oil. Include the pork and throw to coat.
Then, protect the supreme with hold movie, and marinate inside of the fridge for 24 hrs, shaking sometimes.
Then, drain the pork throughout a colander into a saucepan. Put a major frying pan with the staying sunflower oil above a medium warmth. After rather scorching, incorporate the ribs a pair at a year and sear, relocating to the saucepan with the marinade Though browned. Carry the contents of the saucepan to the boil, do away with the warmth and deal with with a lid. Simmer carefully for 30â€\"45 minutes until finally the meat is gentle.
Finally, remove the lid and stir within the honey. Enhance the warmth and avert the sauce, tossing and stirring till the water articles or blog posts consists of evaporated and the ribs are protected with a prosperous glaze. Provide hot. For the filling.","url":"https://recipe.bluelayer.org/recipe/5588/chinese-spare-ribs"},{"id":"5579","title":"Pork tenderloin Diane","ingredients":"450g/1lb pork tenderloin, slash crossways into 8 areas
2 teaspoons lemon pepper
25g/1oz butter
2 tablespoons recently squeezed lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon chopped contemporary parsley","directions":"First, push every single tenderloin piece into a 2.5cm/1inside thick medallion, and sprinkle the surfaces with lemon pepper.
Then, soften the butter in just high major- frying pan about a medium warm. Increase the medallions and cook for 3â€\"4 minutes upon just about every facet. Remove in opposition to the pan and destination upon a serving platter. Include to retain scorching.
Finally, stir the lemon juice, Worcestershire sauce and mustard into the juices within just the pan. Cook, stirring, right up until heated for the duration of. Pour the sauce more than the medallions, and sprinkle with parsley. Provide instantly. meat & recreation.","url":"https://recipe.bluelayer.org/recipe/5579/pork-tenderloin-diane"},{"id":"5578","title":"honey-glazed gammon","ingredients":"4.5â€\"6.8kg/10â€\"15lb unsmoked gammon upon the bone
2 shallots, peeled and halved
6 cloves
3 bay leaves
2 celery sticks, slash into 5cm/2inside lengths
2 tablespoons English mustard
5cm/2inside of piece of refreshing root ginger, thinly sliced
For the glaze
225g/8oz darkish muscovado sugar
2 tablespoons very clear honey
125ml/4fl oz brandy","directions":"First, put the gammon inside of a hefty pan with the shallots, cloves, bay leaves, celery and more than enough chilly water to deal with. Carry to the boil, address and simmer carefully for more than 5 several hours. Skim off any scum getting a slotted spoon. Raise the ham out of the pan, discard the greens and herbs, and let the gammon neat.
Then, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, having a sharp knife, intently minimize absent the gammon’s thick pores and skin to go away an even layer of pounds. Ranking a diamond habit within the bodyweight. Put the gammon inside of a roasting tin, smother lightly with the mustard and tuck the ginger into the scored bodyweight.
Then, to deliver the glaze, put the sugar, honey and brandy within a pan, and warm right up until the sugar includes dissolved. Brush earlier mentioned the gammon.
Then, cook the gammon inside the oven for 30â€\"40 minutes, basting each and every 10 minutes. Provide possibly sizzling or chilly, reduce into slices. meat & video game Chargrilled pork fillet with apple sauce serves 4 substances 450g/1lb pork fillet, trimmed 150ml/5fl oz cider 1 tablespoon gentle muscovado sugar 1 teaspoon Dijon mustard 2 garlic cloves, beaten 2 sprigs of new rosemary sprigs, bruised 2 tablespoons olive oil finely grated zest and juice of 2 lemons 2 tablespoons golden sultanas 1 teaspoon chopped new thyme leaves 2 dessert apples salt and recently flooring black pepper.
Then, slim the pork fillets of any weight, and reduce into 1cm/1â„2within thick rounds in advance of positioning in just a bowl. Merge with each other 50 % of the the cider with the sugar, mustard, garlic, rosemary sprigs, oil, 50 % of the lemon zest and 1 tablespoon of the lemon juice. Pour around the pork, and rub all more than the meat. Deal with and chill until finally expected.
Then, to create the sauce, put the currently being lemon zest within a lower blending bowl with 2 tablespoons lemon juice, the being cider, the sultanas and thyme leaves. Peel, main and finely cube the apples, one at a year, blending them within as you transfer. Time with salt and pepper, and mounted apart.
Finally, preheat the grill right up until very hot. Remove the meat versus its marinade, and period with salt and pepper. Cook the meat below the grill for 3 minutes for every aspect, reducing as shortly as it is precisely cooked throughout, consequently that it keeps its tenderness. Provide with the apple sauce. meat & recreation.","url":"https://recipe.bluelayer.org/recipe/5578/honey-glazed-gammon"},{"id":"5567","title":"Steak, kidney & mushroom pie","ingredients":"2 tablespoons vegetable oil
100g/4oz bacon, chopped
1 onion, chopped
500g/1lb 2oz chuck steak, diced
2 tablespoons simple flour
100g/4oz lamb’s kidneys
1 bouquet garni
400ml/14fl oz beef stock
100g/4oz button mushrooms
225g/8oz organized-generated puff pastry crushed egg, to glaze
salt and recently floor black pepper","directions":"First, preheat the oven to 170°C/325°F/Gasoline mark 3.
Then, warmth the oil inside of a major pan, incorporate the bacon and onion, and sauté, stirring, right up until flippantly browned. Throw the steak inside the flour, incorporate to the pan within batches and sauté, stirring, till browned.
Then, throw the kidneys inside the flour, and insert to the pan with the bouquet garni. Sauté till browned.
Then, move the mix to a casserole dish, then pour within the stock, go over and cook within the oven for 2 hrs.
Then, remove in opposition to the oven, stir inside the mushrooms and time with salt and pepper. Depart to interesting.
Then, preheat the oven to 220°C/425°F/Gasoline mark 7. Roll out the pastry to 2cm/1in just larger sized than the greatest of a 1.2 litre/2pt pie dish. Minimize off a strip and healthy near the dampened rim of the dish to create a collar. Brush the pastry with water.
Then, idea the meat combination into the dish. Lay the pastry spherical in excess of the dish and drive the edges with each other to seal. Knock up the edges with the again of a knife. Deliver a minor slit within just the pastry, brush with the crushed egg and bake within the oven for 20 minutes.
Finally, avoid the oven temperature to 180°C/350°F/Fuel 4, and bake for a even further 20 minutes. Provide very hot. 25g/1oz butter.","url":"https://recipe.bluelayer.org/recipe/5567/steak-kidney-mushroom-pie"},{"id":"5565","title":"Beef & pumpkin curry","ingredients":"3 tablespoons sesame oil
2 teaspoons dried chilli flakes
1 teaspoon flooring turmeric
600g/11â„4lb sirloin steak, minimize into
2.5cm/1inside cubes
300ml/10fl oz beef stock
1 teaspoon tender brown sugar
450g/1lb pumpkin, peeled, seeded and lower into 2.5cm/1in just cubes
1â„2 teaspoon salt
For the spice paste
2 huge onions, chopped
4 garlic cloves, chopped
2 stalks lemon grass, challenging outer layer eradicated, chopped
2.5cm/1inside piece of fresh new root ginger, chopped","directions":"First, put all the elements for the spice paste inside a blender or foodstuff processor, and effort into a coarse paste.
Then, warm the oil in just a superior flameproof casserole dish, include the spice paste and fry earlier mentioned a Light-weight warm, stirring for around 5 minutes right until softened and aromatic. Increase the chilli flakes and turmeric, and fry for a extra 2 minutes.
Then, include the steak to the pan, stir perfectly to coat within the spice combination and fry, stirring normally, for 5 minutes. Include the stock and sugar to the curry, and deliver to the boil. Prevent the warm, address the pan and cook, stirring often, for 35 minutes or until eventually the steak is comfortable.
Finally, include the pumpkin and salt to the pan, and stir carefully to combination. Deal with and cook for a additional 10 minutes or right until the pumpkin is delicate. Alter the seasoning to flavor. Provide very hot. meat & match.","url":"https://recipe.bluelayer.org/recipe/5565/beef-pumpkin-curry"},{"id":"5552","title":"& Cheddar hotpot","ingredients":"substances
4 high white potatoes, thinly sliced
2 tablespoons olive oil
1 aubergine, sliced
1 higher onion, sliced
275g/10oz canned chopped plum tomatoes
425g/15oz canned cooked chickpeas, tired
25g/1oz green lentils these types of as Puy,
decided on and rinsed
2 garlic cloves, beaten
2 tablespoons chopped new flat-leaf parsley
25g/1oz mozzarella cheese, ï¬nely grated
25g/1oz Cheddar cheese, ï¬nely grated
1 tablespoon boiling water salt and recently floor
black pepper","directions":"First, put the potatoes inside of a saucepan of salted chilly water. Carry to the boil, and cook right up until setting up to melt â€\" do not cook extensively. Drain and established apart.
Then, warmth the oil inside of a frying pan and carefully sauté the aubergine until finally it starts off to brown. Transform and repeat upon the other aspect. As every single piece is accomplished, remove to kitchen area paper.
Then, at the time the aubergine is cooked, stir the onion within the frying pan till softened, however not browned. Stir within the tomatoes, chickpeas, lentils, garlic, parsley and seasoning. Cook more than a medium warm for 40 to 45 minutes, or right until the lentils are soft.
Then, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, mixture the cheeses with each other. Increase the boiling water to create a paste.
Then, while the tomato blend is organized, spoon the staying blend around the backside of a enormous casserole dish. Include with fifty percent the aubergine and incorporate a different 3rd of the tomato blend. Layer upon the staying aubergine.
Then, spread a 3rd of the cheese combination upon to the aubergine. Increase fifty percent the potatoes, yet another 3rd of the cheese and then the getting potatoes. Complete with the ï¬nal 3rd of cheese.
Finally, deal with and bake within just the heart of oven for 30 minutes. Remove the lid and bake for a additional 10 minutes to brown. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5552/cheddar-hotpot"},{"id":"5544","title":"Yellow break pea casserole","ingredients":"2 tablespoons ghee or butter
1 teaspoon black mustard seeds
1 onion, ï¬nely chopped
2 garlic cloves, beaten
1 carrot, grated
2.5cm/1within piece of new root ginger, grated
1 refreshing green chilli, seeded and ï¬nely chopped
1 tablespoon tomato purée
250g/9oz yellow crack peas, wet within just water for 2 several hours, rinsed and weary
400g/14oz canned chopped plum tomatoes
500ml/16fl oz vegetable stock
225g/8oz pumpkin, cubed
225g/8oz cauliflower, reduce into florets
2 tablespoons vegetable oil
1 heavy aubergine, cubed
1 tablespoon chopped refreshing coriander leaves
1 teaspoon garam masala salt and recently flooring
black pepper","directions":"First, soften the ghee or butter around a medium warmth inside of a huge major pan. Include the mustard seeds and, any time they get started to splutter and pop, incorporate the onion, garlic, carrot and ginger.
Then, sweat for relating to 5 minutes until eventually gentle. Insert the chilli and stir inside the tomato purée, then stir within just the tired crack peas. Increase the tomatoes and stock, and convey to the boil. Year properly with salt and pepper. Simmer for 40 minutes, stirring at times.
Then, include the pumpkin and cauliflower, and simmer for a more 30 minutes, protected, right until the crack peas are smooth.
Then, in the meantime, warm the oil inside of a frying pan earlier mentioned a substantial warmth. Include the aubergine and stir right until sealed upon all aspects, then remove and drain upon kitchen area paper.
Finally, stir the aubergine into the crack pea blend with the coriander and garam masala. Provide instantly. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5544/yellow-break-pea-casserole"},{"id":"5501","title":"Turkey, pea & ham pot pie","ingredients":"50g/2oz undeniable flour
500g/1lb 2oz turkey thighs, diced
4 tablespoons vegetable oil
1 onion, chopped
250ml/9fl oz chicken stock
175g/6oz ham, slash into chunk-dimension chunks
150g/5oz frozen peas
2 teaspoons chopped fresh new tarragon
2 teaspoons chopped new chives
2 tablespoons crème fraîche
375g/13oz organized-rolled puff pastry
1 egg, overwhelmed
salt and recently floor black pepper","directions":"First, preheat the oven to 200°C/400°F/Fuel mark 6.
Then, put the flour within a bowl, period with salt and pepper, and throw the turkey till included. Warm 50 percent of the oil in just a higher frying pan and brown the turkey upon all facets. Remove the turkey versus the pan making use of a slotted spoon. Fastened apart.
Then, warmth the currently being oil inside of the very same pan, and sweat the onion for relating to 10 minutes until eventually gentle. Stir in just the staying flour and cook for 1 second.
Then, pour within the stock, convey to the boil and simmer until finally thickened. Return the turkey to the pan, incorporate the ham, peas and herbs, and simmer for 5 minutes. Stir within just the crème fraîche. Move the combination to a medium baking dish and make it possible for to amazing.
Then, lay out the puff pastry, rolling if essential, to a dimensions particularly much larger than the supreme of the baking dish. Brush the advantage of the dish with a tiny egg and lay the pastry upon final, urgent carefully to seal. Crimp flippantly more than the edges with your ï¬ngers or a fork. Brush the supreme of the pastry with the crushed egg. Deliver minimal slits within the best for steam to escape.
Finally, bake for 30â€\"35 minutes right up until the ï¬lling is totally heated in the course of and the pastry golden brown. Provide sizzling. 75g/3oz butter casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5501/turkey-pea-ham-pot-pie"},{"id":"5456","title":"Cottage pie","ingredients":"2 tablespoons vegetable oil
1 onion, finely chopped
1 carrot, finely chopped
100g/4oz mushrooms, chopped
500g/1lb 2oz minced lamb
300ml/10fl oz lamb stock
1 tablespoon simple flour
1 bay leaf
3 teaspoons Worcestershire sauce
1 tablespoon tomato purée
700g/11/2lb potatoes, boiled
25g/1oz butter
3 tablespoons very hot milk
salt and recently flooring black pepper","directions":"First, warmth the oil inside of a significant saucepan, incorporate the onion, carrot and mushrooms, and cook, stirring sometimes, right up until browned. Stir the lamb into the pan and progress to cook, stirring to split up the lumps, till flippantly browned. Combination a number of spoonfuls of the stock with the flour, then stir this blend into the pan.
Then, pour inside of the becoming stock and deliver to a simmer, stirring normally. Increase the bay leaf, Worcestershire sauce and tomato purée, then go over the pan and cook fairly carefully for 1 hour, stirring often. Remove the lid in opposition to the pan in the direction of the conclude of cooking to permit any extra water to evaporate, if essential, nonetheless do not allow it boil dry or adhere to the pan.
Then, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, mash the potatoes with the butter and milk, and period with salt and pepper. Time the mince combination, then spoon into an ovenproof dish. Address with an even layer of potato, and create a routine upon the ultimate having the prongs of a fork.
Finally, bake for 25 minutes right up until golden brown. Provide warm. Casseroles & Stews There is practically nothing even more enjoyable and centre-warming than a incredibly hot bowlful of stew or casserole upon a winter’s night time, and with all the substances cooked within just one pot this is a ideal direction to provide extensive diet with a bare minimum of fuss. There are basically no constraints to the components you can retain the services of to create a scrumptious casserole, and there are recipes right here to fit anyone â€\" versus meat followers, to ï¬sh supporters, to vegetarians. This part is much too wherever you can quickly experience the beneï¬ts of gradual cooking, with its meltingly comfortable success and its loaded, appetizing flavours. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5456/cottage-pie"},{"id":"5455","title":"Steak & onion pie","ingredients":"225g/8oz chestnut mushrooms, sliced
300g/11oz butter
1 egg
2 egg yolks
550g/1lb 4oz simple flour, sifted
1â„2 teaspoon salt
3 tablespoons iced water
For the filling
50g/2oz butter
450g/1lb trimmed leeks, washed and thinly sliced
100g/4oz Gruy?re cheese, grated
50g/2oz Parmesan cheese, recently grated
225g/8oz sliced smoked cooked ham, diced
4 tablespoons wholegrain mustard
200ml/7fl oz fromage frais
1 egg, overwhelmed
salt and recently floor black pepper","directions":"First, to create the pastry, put the butter, egg and yolks inside a blender or foods processor, and procedure until eventually faded. Incorporate the flour and salt, and pulse till the mix particularly arrives alongside one another. Include the iced water, treatment for 1 instant, then idea the dough out into a bowl and employ your fingers to deliver with each other. Divide in just 2, with one piece marginally larger sized than the other. Wrap in just dangle movie, and chill for 30 minutes.
Then, preheat the oven to 200°C/400°F/Gasoline mark 6.
Then, roll out the smaller sized piece of dough into a weighty rectangle measuring regarding 23 x 28cm/9 x 11within. Fall the dough on to a greased baking tray. Prick all above with a fork and bake for 10â€\"15 minutes. Interesting.
Then, to create the filling, soften the butter within just a frying pan, incorporate the leeks and mushrooms and cook for more than 10 minutes until finally tender. Stir within the cheeses and time very well with salt and pepper. Spread fifty percent of this combination about the pastry foundation, leaving a border in close proximity to the benefit. Include with the ham.
Then, incorporate the mustard with the fromage frais, period with salt and pepper, and spread previously mentioned the ham. Final with the being leek and mushroom blend. Frivolously brush the edges with water.
Then, roll out the staying dough upon a huge piece of baking parchment. Meticulously location upon final of the pie and remove the parchment. Push the dough down to seal. Brush all around with overwhelmed egg.
Finally, bake within just the oven for 35 minutes right up until the pastry is golden and crisp. Provide possibly very hot or chilly. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5455/steak-onion-pie"},{"id":"5454","title":"Shepherd’s pie","ingredients":"substances
100g/4oz unsmoked streaky bacon, reduce into strips
450g/1lb lean beef mince
2 tablespoons olive oil
225g/8oz onion, diced
175g/6oz carrot, diced
2 garlic cloves, chopped
150ml/5fl oz crimson wine
300ml/10fl oz chicken stock
450g/1lb canned chopped tomatoes
1 bay leaf
2 teaspoons dried oregano
2 tablespoons Worcestershire sauce
3 tablespoons tomato ketchup
900g/2lb mashed potatoes
salt and recently flooring black pepper","directions":"First, fry the streaky bacon within a scorching frying pan until finally it is approximately crisp, then shift to a significant saucepan. Brown the beef within the frying pan, then include to the very same saucepan.
Then, incorporate the olive oil to the bacon body weight, and sweat the onion, carrot and garlic right until tender still not brown, introducing them to the saucepan While carried out.
Then, preheat the oven to 220°C/425°F/Fuel mark 7.
Then, deglaze the frying pan with the pink wine, and include this to the saucepan, topping up to address with the stock. Include the tomatoes and their liquid, bay leaf, oregano, Worcestershire sauce and tomato ketchup. Stir, provide to the boil and simmer, found, about a rather lower warm for 3 hrs, seasoning with salt and pepper midway during.
Finally, put the contents of the saucepan into a deep rectangular ovenproof dish, deal with with the mashed potatoes and brown inside of the oven for 20 minutes. Provide very hot. For the pastry savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5454/shepherd-s-pie"},{"id":"5453","title":"Filo mince pie","ingredients":"1 tablespoon vegetable oil
450g/1lb minced lamb
1 pink onion, sliced
2 tablespoons chopped new coriander leaves
25g/1oz simple flour
50g/2oz canned cooked chickpeas, weary
300ml/10fl oz lamb stock
1 teaspoon floor cumin
225g/8oz filo pastry
100g/4oz dried apricots
1 courgette, sliced
25g/1oz butter, melted salt and recently floor
black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, warm the oil inside a high pan. Insert the lamb and brown for 5 minutes. Stir inside of the onion, coriander and flour. Cook for a added 1 second. Incorporate the chickpeas, stock, cumin, salt and pepper. Cook for 20 minutes.
Finally, line a deep ovenproof dish with 4 sheets of filo pastry. Spoon inside the mince mix. Final with the apricots and courgettes. Lay 2 sheets of pastry upon best of the filling, and brush with the melted butter. Fold the staying sheets upon best. Pour earlier mentioned the loosen up of the butter, and cook the pie inside of the oven for 40 minutes. Provide scorching.","url":"https://recipe.bluelayer.org/recipe/5453/filo-mince-pie"},{"id":"5452","title":"Mushroom & veal pie","ingredients":"25g/1oz undeniable flour
1â„4 teaspoon salt
1â„2 teaspoon recently flooring black pepper
450g/1lb stewing veal, trimmed and lower into chunk-dimensions elements
1 tablespoon vegetable oil
1 onion, chopped
1 garlic clove, minced
2 carrots, chopped
200g/7oz mushrooms, sliced
1â„2 teaspoon dried sage
150ml/5fl oz water
500ml/18fl oz beef stock
2 tablespoons dry vermouth
1 tablespoon tomato purée
1 teaspoon Worcestershire sauce
175g/6oz frozen peas
For the topping
200g/7oz simple flour
1 tablespoon chopped fresh new flat-leaf parsley
2 teaspoons baking powder
25g/1oz butter
175ml/6fl oz Greek-design and style yogurt salt and floor black pepper","directions":"First, within just a plastic bag, blend the flour with the salt and 50 percent the pepper. Throw the veal inside of the flour combination, inside batches if expected.
Then, in just enormous frying pan, warm 50 percent the oil around a medium-superior warm, and brown the veal within just batches, introducing the being oil as essential. Shift to a plate and established apart.
Then, stir the onion, garlic, carrots, mushrooms, sage and 1 tablespoon water into the pan and cook, stirring, for in excess of 7 minutes right up until golden. Stir within just the getting water, the stock, vermouth, tomato purée, Worcestershire sauce, getting pepper and veal. Provide to the boil, then do away with the warmth and simmer, protected, stirring once in a while, for 1 hour.
Then, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, discover the pan and cook for above 15 minutes right until the veal is delicate and the sauce contains thickened. Stir inside the peas and go away to interesting. Pour into a 20cm/8inside sq. baking dish.
Then, to deliver the topping, in just a major bowl, stir jointly the flour, parsley, baking powder and seasoning. Slice in just the butter until eventually the blend resembles coarse breadcrumbs.
Then, upon frivolously floured show up, carefully knead the dough till comfortable. Carefully pat out the dough into a 20cm/8within just sq.. Slice into 16 equivalent squares and stage about the veal blend in just 4 rows.
Finally, bake inside of the oven for 25â€\"30 minutes till the crust is golden. Provide very hot. substances savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5452/mushroom-veal-pie"},{"id":"5451","title":"Chicken & sausage pie","ingredients":"For the pastry
150g/5oz butter, moreover much more for greasing
450g/1lb simple flour
1 tablespoon dried put together herbs salt and recently flooring
black pepper
1 egg, overwhelmed
For the filling
450g/1lb spinach recently grated nutmeg
450g/1lb skinless chicken breast fillet, cubed
225g/8oz sausage meat
1 bunch of spring onions, chopped
25g/1oz chopped contemporary flat-leaf parsley
4 fresh new apricots, stoned and chopped
1 teaspoon grated lemon zest
1 egg, crushed","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Grease a 23cm/9within spherical unfastened-bottomed cake tin with butter.
Then, for the pastry, combine collectively the flour and herbs, and period with salt and pepper. Soften the butter inside of a pan with 250ml/9fl oz water, then provide to the boil. Out of the blue stir within just the flour blend, blending to sort a comfortable dough. Great a little bit, then transform out and knead quickly upon a flippantly floured effort and hard work show up. Wrap within just hang movie and depart to awesome.
Then, to deliver the filling, clean the spinach, then Space in just a higher pan with no water and cook, protected, for 5 minutes until finally the spinach is wilted and comfortable. Drain effectively, urgent out any further liquid. Chop, then time to flavor with nutmeg, salt and pepper.
Then, put the chicken inside of a bowl with the sausage meat, spring onions, parsley, apricots, lemon zest and egg. Blend cautiously with your fingers. Include the spinach, period with salt and pepper, and incorporate very well.
Then, roll out 2-thirds of the pastry and employ to line the penned cake tin. Fill the pastry with the chicken blend.
Then, dampen the pastry edges, then roll out the currently being pastry to protect the pie, pinching the edges with each other to seal.
Finally, bake inside the oven for 1â€\"11â„4 several hours right up until golden. Go away to interesting inside of the tin for 20 minutes, then remove and amazing extensively just before serving. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5451/chicken-sausage-pie"},{"id":"5450","title":"Tuna mornay","ingredients":"50g/2oz butter
25g/1oz undeniable flour
500ml/16fl oz milk
1â„2 teaspoon mustard powder
75g/3oz Cheddar cheese, grated
600g/1lb 5oz canned tuna, exhausted
2 tablespoons chopped clean flat-leaf parsley
2 eggs, difficult-boiled and chopped
25g/1oz fresh new white breadcrumbs salt and recently floor black pepper","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4.
Then, soften the butter inside of a little pan. Increase the flour and stir earlier mentioned a small warm for 1 instant or until finally faded and foaming. Remove the pan versus the warm, and bit by bit stir within the milk. Return the pan to the warmth and stir persistently until eventually the sauce boils and thickens. Do away with the warm and simmer for 2 minutes. Remove versus the warm and whisk in just the mustard and 50g/2oz of the cheese till melted and gentle.
Finally, flake the tuna with a fork and combine into the sauce with the parsley and egg. Year with salt and pepper. Spoon into 4 x 250ml/9fl oz ramekins. Combine the breadcrumbs and getting cheese, and sprinkle about the ultimate of every single ramekin. Bake within just the oven for 15â€\"20 minutes till the topping is golden brown. Provide scorching. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5450/tuna-mornay"},{"id":"5449","title":"Seafood pie","ingredients":"700g/11â„2lb potatoes, peeled and thinly sliced
salt and recently flooring black pepper
450g/1lb cod fillet
450ml/3â„4pt milk
75g/3oz butter, moreover additional for greasing
350g/12oz trimmed leeks, sliced recently grated nutmeg
25g/1oz undeniable flour
100g/4oz Stilton cheese
50ml/2fl oz one product
225g/8oz peeled and deveined cooked prawns
salt and recently flooring black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5. Evenly grease a 1.7-litre/3pt pie dish and desired destination upon a baking tray.
Then, cook the potatoes in just a pan of salted boiling water for 5 minutes or right up until partly softened, then drain effectively.
Then, put the cod inside of a shallow pan. Pour higher than 50ml/2fl oz of the milk and year frivolously with salt and pepper. Include and poach for 5 minutes till soft. Drain, booking the liquid. Flake the cod, discarding the pores and skin and bones.
Then, soften 25g/1oz of the butter in just a pan and sauté the leeks for 3 minutes, introducing nutmeg to flavor.
Then, soften the getting butter inside of an additional tiny pan. Increase the flour and cook, stirring, for 1 instant. Remove against the warmth, and little by little combine inside of the currently being milk and the reserved fish liquid, stirring right up until tender.
Then, return the pan to the warm. Cook, stirring, until eventually the sauce is made up of thickened. Crumble inside of the Stilton and increase the product. Time with salt and pepper.
Finally, put the cod, leeks and prawns inside the created pie dish. Spoon more than 50 percent the sauce, include the potatoes and pour in excess of the staying sauce. Cook the pie within the oven for 45 minutes. Provide instantly. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5449/seafood-pie"},{"id":"5448","title":"Apple & Cheddar pie","ingredients":"150g/5oz simple flour, sifted
250g/9oz Cheddar cheese, grated
1â„2 teaspoon salt
150g/5oz vegetable shortening
75ml/3fl oz iced water
350g/12oz cooking apples, cored and chopped
100g/4oz granulated sugar
2 teaspoons self-escalating flour
1â„2 teaspoon flooring cinnamon
2 teaspoons butter
1 egg yolk, crushed
1 tablespoon water","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Grease a 23cm/9inside of pie dish with butter.
Then, mixture alongside one another the simple flour, cheese and salt inside a bowl. Utilizing a pastry blender or 2 knives, lower within the shortening until finally the combination resembles coarse breadcrumbs. Sprinkle the iced water above, and throw the crumbs till a dough is shaped. Force the dough firmly into a ball.
Then, divide the pastry practically within fifty percent and roll out the bigger 50 percent, upon a evenly floured seem, to a 30cm/12in just circle. Hire to line the greased pie dish, trimming the edges to 1cm/1â„2inside of further than the rim of the pie plate.
Then, put the apples, sugar, self-escalating flour and cinnamon within just a bowl, and merge nicely. Prepare the apple blend inside of the pastry shell. Roll out the getting pastry to a 30cm/12in just circle. Position upon ultimate of the filling, trimming the crust to 2.5cm/1inside of further than the rim of the pie dish. Flute the edges to kind a rim.
Then, mix the egg yolk with 1 tablespoon water to create an egg clean, then brush above the best crust and rim.
Finally, bake the pie within the oven for 45â€\"50 minutes until eventually apples are smooth and the crust is a golden brown. Neat upon a twine rack right before serving. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5448/apple-cheddar-pie"},{"id":"5447","title":"Sport pie","ingredients":"savoury pies & tarts
225g/8oz onions, sliced
1 teaspoon butter
2 garlic cloves, finely chopped
675g/11â„2lb activity meat, off the bone, diced
simple flour for sprinkling
11â„2 teaspoons vegetable oil
225g/8oz streaky bacon, diced
1 bay leaf
150ml/5fl oz chicken stock
150ml/5fl oz crimson wine
225g/8oz button mushrooms
350g/12oz puff pastry
1 egg, overwhelmed","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4.
Then, sauté the onions frivolously inside the butter till golden. Increase the garlic and sauté for a more 1 instant. Sprinkle the video game meat with flour, and brown carefully inside the oil.
Then, stew the meat gradually inside of a massive protected saucepan with the bacon, onions, garlic, bay leaf, stock and wine. Specifically in advance of the meat is performed, increase the mushrooms. Commence cooking until eventually comfortable. Make it possible for to interesting.
Finally, line a reduced pie dish with the puff pastry, leaving plenty of to deliver a lid. Fill with the meat combination, deal with with pastry and seal the edges. Brush with the egg. Bake for 25 minutes or till golden brown. Provide very hot. 25g/1oz butter.","url":"https://recipe.bluelayer.org/recipe/5447/sport-pie"},{"id":"5446","title":"Beef & cabbage pie","ingredients":"substances
butter for greasing
200g/7oz potatoes, shredded
200g/7oz Cheddar cheese, grated
450g/1lb minced beef
1 tablespoon vegetable oil
175g/6oz cabbage, shredded
100g/4oz canned chopped green chillies, exhausted
125ml/4fl oz taco sauce
salt and floor black pepper","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4. Frivolously grease a 23cm/9inside pie plate with butter.
Then, incorporate the potatoes with fifty percent the cheese and time with salt and pepper. Drive into the backside and up the facets of the published pie plate. Bake in just the oven for 20 minutes.
Then, within a hefty frying pan, brown the beef within the oil and drain. Include the cabbage and sauté until eventually crisp. Remove against the warm and incorporate the chillies and taco sauce. Time with salt and pepper. Spoon the combination into the crust, and bake for a added 20 minutes.
Finally, sprinkle with the staying cheese, and carry on baking until finally the cheese melts. Make it possible for to stand for relating to 10 minutes prior to serving.","url":"https://recipe.bluelayer.org/recipe/5446/beef-cabbage-pie"},{"id":"5444","title":"Prawn pies","ingredients":"225g/8oz simple flour, in addition additional for dusting
100g/4oz butter, cubed, furthermore additional for greasing
1 tablespoon dried vegetable oil
5cm/2inside piece of refreshing root ginger, grated
3 garlic cloves, overwhelmed
900g/2lb uncooked prawns, peeled and deveined
75ml/3fl oz cute chilli sauce
75ml/3fl oz lime juice
75ml/3fl oz double product
25g/1oz refreshing coriander, chopped
1 egg yolk, flippantly overwhelmed","directions":"First, sift the flour into a high bowl, insert the butter and rub into the flour with your fingertips until eventually the combination resembles good breadcrumbs. Create a very well, incorporate 3 tablespoons water and combination with a flat-bladed knife, utilizing a slicing stage, till the combination will come with each other inside of beads. Collect the dough alongside one another and raise out upon to a frivolously floured look. Drive into a ball and flatten into a disc. Wrap within just dangle movie and chill for 15 minutes.
Then, preheat the oven to 200°C/400°F/Gasoline mark 6. Grease 2 baking trays with butter.
Then, warm the oil in just a weighty frying pan, and sauté the ginger, garlic and prawns for 3 minutes. Remove the prawns and established apart. Increase the chilli sauce, lime juice and product to the pan, and simmer around a medium warm right up until the sauce includes lowered via a 3rd. Return the prawns to the pan and incorporate the coriander. Stir all through, then depart to amazing.
Finally, divide the pastry into 4, and roll out every single part, among sheets of baking parchment, into a 20cm/8inside of circle. Divide the filling into 4, and location a aspect in just the center of every single pastry, leaving a broad border. Fold the edges loosely in excess of the filling, and tumble the pies on to the written baking trays. Brush the pastry with the egg yolk. Bake for 25 minutes or right until golden. Provide sizzling. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5444/prawn-pies"},{"id":"5443","title":"Chicken pie","ingredients":"substances
125ml/4fl oz olive oil
900g/2lb skinless chicken breast fillets, halved horizontally
6 garlic cloves, overwhelmed
2 tablespoons chopped refreshing oregano
2 tablespoons chopped new flat-leaf parsley
3 high onions, sliced
450g/1lb courgettes, sliced
450g/1lb aubergines, thinly sliced
675g/11â„2lb puff pastry
3 beefsteak tomatoes, peeled, quartered and seeded
1 egg, overwhelmed
salt and recently flooring black pepper
For the sauce
50g/2oz butter
2 teaspoons simple flour
450ml/3â„4pt double product
125ml/4fl oz horseradish sauce
125ml/4fl oz white wine","directions":"First, preheat the oven to 220°C/425°F/Gasoline mark 7. Grease a enormous baking tray.
Then, warmth 4 tablespoons of the oil within a enormous frying pan, include 50 % the chicken and sprinkle with 50 % the garlic and herbs. Year frivolously. Sauté the chicken upon possibly aspects to seal and remove with a slotted spoon. Sauté the being chicken, garlic and herbs. Remove in opposition to the pan. Incorporate the onions to the pan. Sauté carefully for 5 minutes. Incorporate the courgettes and aubergines, and sauté for a excess 5 minutes, including a lot more oil if required. Let to amazing.
Then, upon a floured perform look, roll out a 3rd of the pastry into a 40 x 20cm/16 x 8within just rectangle. Position upon the baking tray. Lay 50 percent the chicken to inside 2.5cm/1within of the pastry edges, include with 50 percent the greens, then prepare 50 percent the tomatoes earlier mentioned the final. Repeat the layering to retain the services of all the elements. Brush the pastry edges with some of the overwhelmed egg.
Then, thinly roll 50 percent the becoming pastry to a rectangle. Lower diagonally into strips and lay earlier mentioned the filling, leaving a hole among the strips. Thrust the finishes to seal. Brush with overwhelmed egg. Roll out the staying pastry, reduce strips and lay them in excess of the pie in just a lattice behavior. Force the edges of the pastry firmly collectively to seal; slim off the further with a knife. Brush with crushed egg.
Then, bake for 15 minutes. Stop the temperature to 180°C/350°F/Fuel mark 4 and bake for a even further 40 minutes till risen and golden.
Finally, to deliver the sauce, soften the butter within a very low pan and mixture in just the flour. Cook for 1 instant, stirring. Remove against the warm and stir in just the product and horseradish. Return to the warmth and cook, stirring, right up until thickened, then insert the wine. Provide scorching with the pie. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5443/chicken-pie"},{"id":"5442","title":"Cornish pasties","ingredients":"175g/6oz rump steak, finely chopped
1 potato, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
2 teaspoons Worcestershire sauce
2 tablespoons beef stock
salt and recently floor black pepper
1 egg, evenly overwhelmed
For the pastry
butter for greasing
275g/10oz simple flour pinch of salt
100g/4oz butter, cubed
4â€\"5 tablespoons iced water","directions":"First, frivolously grease a medium baking tray.
Then, to create the pastry, sift the flour and pinch of salt into a enormous bowl, and rub within just the butter with your fingertips right up until the blend resembles wonderful breadcrumbs. Deliver a effectively inside of the middle and insert nearly all the water. Blend jointly with a flat-bladed knife or spatula, making use of a reducing stage, right up until the mix will come jointly in just minor beads, including even further water if the dough is as well dry. Convert out on to a floured effort and hard work show up, and style into a ball. Address with dangle motion picture and refrigerate for 20 minutes.
Then, preheat the oven to 210°C/425°F/Fuel mark 7. Merge collectively the steak, potato, onion, carrot, Worcestershire sauce and stock within just a bowl, and time very well with salt and pepper.
Then, divide the dough into 6 quantities. Roll out every aspect to 3mm/1â„8within just thick. Taking a 16cm/61â„2inside plate as a guide, lower out 6 circles. Divide the filling lightly among the circles. Brush the edges with the egg and carry the pastry with each other to sort a semicircle. Pinch the edges into a frill.
Finally, put the pasties upon the written baking tray. Brush with the overwhelmed egg, and bake for 15 minutes. Prevent the oven temperature to 180°C/ 350°F/Gasoline mark 4, and cook for a more 25â€\"30 minutes until eventually golden. Provide sizzling or chilly. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5442/cornish-pasties"},{"id":"5441","title":"Cottage cheese flan","ingredients":"250g/8oz butter, moreover added for greasing
175g/6oz undeniable flour salt
2 eggs, crushed, as well as 4 additional, divided
175ml/6fl oz bitter product
900g/2lb cottage cheese
4 eggs, divided
1 tablespoon finely chopped fresh new dill","directions":"First, preheat the oven to 200°C/400°F/Fuel Mark 6. Grease a 20cm/8within just tart tin with a small butter.
Then, put the flour and a pinch of salt upon a perform show up. Deliver a effectively within just the center, and pour in just the 2 overwhelmed eggs and 150ml/5fl oz of the bitter product. Incorporate 175g/6oz of the butter, reduce into parts, and energy into a delicate dough with your arms. Knead for 10 minutes. Address the dough with a fabric, and go away inside a great Area for 1 hour.
Then, blend the cottage cheese with the staying butter, egg yolks, dill and salt to style. In just a independent bowl, whisk the egg whites right up until rigid, then fold into the cottage cheese mix.
Then, line the composed tart tin with the pastry. Slender the edges, and spread the cottage cheese mix lightly higher than the backside of the pastry.
Finally, brush the supreme of the mix with the getting bitter product, and bake inside of the oven for 30 minutes or right until the filling is established. Provide incredibly hot. substances savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5441/cottage-cheese-flan"},{"id":"5440","title":"Sorrel tart","ingredients":"225g/8oz shortcrust pastry
225g/8oz sorrel leaves
75g/3oz granulated sugar
1â„2 teaspoon flooring cinnamon
25g/1oz unsalted butter
3 egg yolks
3 digestive biscuits, crumbled
1 tablespoon lemon juice","directions":"First, preheat the oven to 180°C/350°F/Fuel mark 4.
Then, roll out the pastry and retain the services of to line a greased 20â€\"23cm/8â€\"9within tart tin or pie dish. Bake blind for 15 minutes (look at previously mentioned).
Then, applying a mortar and pestle, grind the sorrel and pour the ensuing juice into a saucepan. If small juice appears to be like, then wrap the sorrel within just cheesecloth and squeeze the juice out this course.
Then, incorporate the sugar, cinnamon, butter, egg yolks, biscuit crumbs and lemon juice to the pan. Cook about a reduced warm until eventually the blend thickens.
Finally, scoop the blend into the pastry shell and bake within the oven for 30 minutes or right until the filling consists of grew to become golden brown. Provide incredibly hot. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5440/sorrel-tart"},{"id":"5439","title":"Cheese & courgette quiche","ingredients":"350g/12oz shortcrust pastry
1 onion, chopped
15g/1â„2oz butter
450g/1lb courgettes, grated
2 eggs
4 tablespoons crème fraîche
25g/1oz Gruyère cheese, grated salt and flooring black pepper","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Grease a 25cm/10inside of pie dish.
Then, roll out the pastry and retain the services of to line the pie dish. Include with greaseproof paper or baking parchment and line with baking beans. Bake within just the oven for 15 minutes then remove the greaseproof paper and beans.
Then, get rid of the oven temperature to 190°C/375°F/Gasoline mark 5.
Finally, sweat the onion in just butter right up until gentle, then insert the courgettes and sweat for a extra second. Spoon the combination into the pie dish. Merge collectively the crème fraîche and cheese. Period with salt and pepper, and pour earlier mentioned the courgettes. Bake in just the oven for 30 minutes until eventually established. Provide very hot.","url":"https://recipe.bluelayer.org/recipe/5439/cheese-courgette-quiche"},{"id":"5438","title":"Leek tart","ingredients":"6 higher leeks, white component basically
100g/4oz uncooked ham, diced
200g/7oz veal or lamb, minced
200g/7oz lean pork, minced
200ml/7fl oz olive oil
100ml/31â„2fl oz dry crimson wine
pinch of saffron threads, moist within just
2 tablespoons boiling water
pinch of grated nutmeg
300g/11oz olive oil other shortcrust pastry
25g/1oz Parmesan cheese, recently grated
salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/375°C/Gasoline mark 5. Grease a 20cm/8inside pie dish. Minimize the leeks lengthways into 5cm/2in just strips, soak inside chilly water for 5 minutes, then drain.
Then, brown the ham and minced meat within just a frying pan, taking 50 percent the olive oil. Incorporate the wine, saffron and its soaking liquid, and the nutmeg. Year with salt and pepper. Cook for a more 2 minutes, stirring, until finally the wine consists of evaporated.
Then, sweat the leeks for 3 minutes inside of a saucepan applying the remainder of the oil, and period with salt.
Then, line the pie dish with 3-quarters of the pastry. Pour inside the meat blend and spread flippantly in excess of the backside of the tart shell. Set up the leeks upon greatest of the meat, and sprinkle with the Parmesan.
Finally, lower the staying pastry into strips, and prepare in excess of the supreme of the pie in just a lattice behavior. Bake in just the oven for 40 minutes or till the ultimate of the filling is golden brown. Provide scorching. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5438/leek-tart"},{"id":"5436","title":"Cheese pie","ingredients":"1 egg, crushed
275g/10oz Camembert or Brie
recently floor black pepper","directions":"First, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, roll out 50 % of the pastry into a 20cm/8in just spherical. Put the cheese in just the center, and sprinkle with black pepper.
Then, roll out the getting dough, include the cheese and seal the edges to deliver a parcel. Brush the look with the egg. Jake a gap for the steam to escape by way of chopping a quick slit within the pastry with a sharp knife.
Finally, put upon a baking tray protected with baking parchment, and bake inside of the oven for 15â€\"20 minutes right until the pastry is puffed and golden. Provide warm. butter for greasing savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5436/cheese-pie"},{"id":"5434","title":"Onion tart","ingredients":"4 rashers streaky bacon, diced)
25g/1oz self-growing flour
50g/2oz butter pinch of salt
For the filling
6 onions, sliced
150ml/5fl oz boiling water
50g/2oz butter
1 teaspoon dried merged herbs
2 egg yolks
50ml/2fl oz double product salt and recently flooring
black pepper","directions":"First, preheat the oven to 180°C/350°F/Gasoline mark 4. Grease a medium-sized baking tin.
Then, to create the pastry, sift the flour into a bowl and rub inside the butter. Include a pinch of salt to 50ml/2fl oz water, then slowly and gradually include to the bowl right up until the combination sorts a ball. Roll out and employ to line the backside of the tin.
Then, for the filling, sweat the onions in just the boiling water for 5 minutes. Drain.
Then, fry the bacon inside a tiny of the butter until eventually crisp. Include the getting butter, onions, blended herbs, salt and pepper, and cook for 15 minutes.
Finally, overcome the egg yolks and product with each other. Incorporate to the onion blend, and pour into the baking tin. Bake within just the oven for 40â€\"45 minutes. Provide scorching. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5434/onion-tart"},{"id":"5433","title":"Leek pie","ingredients":"savoury pies & tarts
225g/8oz shortcrust pastry
900g/2lb leeks, thinly sliced
450g/1lb button mushrooms
50g/2oz butter
3 egg yolks
300ml/10fl oz crème fraîche salt and recently floor
black pepper","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5. Roll out the pastry and line a greased 20cm/8in just pie tin.
Then, inside of a frying pan, sweat the leeks and mushrooms inside of the butter right until soft. Spoon into the pie tin. In just a bowl, fight with each other the egg yolks and crème fraîche. Year with salt and pepper. Pour the combination on to the leeks.
Finally, bake within just the oven for 25â€\"30 minutes until finally the filling is mounted. Provide scorching. substances For the pastry.","url":"https://recipe.bluelayer.org/recipe/5433/leek-pie"},{"id":"5432","title":"Crab quiche","ingredients":"substances
For the pastry
175g/6oz flour, sifted
75g/3oz butter, cubed pinch of salt
For the filling
225g/8oz cooked crabmeat
2 eggs
300ml/5fl oz double product
1 tablespoon finely chopped refreshing flat-leaf parsley
1 tablespoon finely chopped fresh new fennel
1 spring onion, chopped
salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/375°F/Gasoline mark 5.
Then, put the flour, butter and pinch of salt in just a bowl, and hard work with the ideas of your arms till the combination resembles breadcrumbs. Increase 2 tablespoons water, and blend to a dough. Knead the pastry upon a floured look until finally delicate. Style into a somewhat flattened disk, wrap inside hold movie and chill for 30â€\"45 minutes.
Then, roll out the pastry and employ to line a 20cm/8inside pie dish. Crack up the crabmeat with a fork, and scatter more than the backside of the pastry shell.
Then, put the eggs, product and parsley within just a bowl. Year with salt and pepper. Combat alongside one another till the combination is gentle, then pour previously mentioned the crabmeat.
Finally, bake within the oven for 40 minutes until finally the filling is established and the ultimate is golden. Provide very hot or very hot, garnished with the spring onion. substances.","url":"https://recipe.bluelayer.org/recipe/5432/crab-quiche"},{"id":"5431","title":"Cajun chicken pasta","ingredients":"100g/4oz linguine
2 skinless chicken breast fillet halves, minimize into skinny strips
2 teaspoons Cajun seasoning
25g/1oz butter
1 green pepper, sliced
1 purple pepper, sliced
4 mushrooms, sliced
1 onion, sliced
300ml/10fl oz double product
1â„4 teaspoon dried basil
1â„4 teaspoon lemon pepper
1â„4 teaspoon salt
1â„8 teaspoon garlic powder
1â„8 teaspoon floor black pepper","directions":"First, cook the pasta within frivolously salted boiling water until finally al dente. Drain.
Then, in the meantime, put the chicken and Cajun seasoning inside of a bowl. Throw to coat. Within a massive frying pan about a medium warmth, sauté the chicken within just the butter for 5â€\"7 minutes right until nearly delicate. Insert the peppers, mushrooms and onion, then cook, stirring for 2â€\"3 minutes.
Finally, get rid of the warm, and incorporate the product, basil and seasonings. Suggestion within just the linguine, and throw carefully. Warm throughout and provide routinely. Pies & Tarts Those people constantly consider that doing work with pastry is impossible, nevertheless there is no for a longer period any need to have to strain â€\" this part will exhibit you how to get hold of it directly. People recipes are distinctive and include things like not basically previous favourites these types of as chicken pie, shepherd’s pie and Cornish pasties, still additionally flans, tarts and quiches. Recipes this sort of as Sorrel Tart, Terrace Crab Pie and Continental Flan are destined to grow to be valued additions to your cooking repertoire. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5431/cajun-chicken-pasta"},{"id":"5427","title":"Ginger & coriander noodles","ingredients":"handful of contemporary coriander sprigs
225g/8oz dried egg noodles
50ml/2fl oz groundnut oil
5cm/2within just piece of new root ginger, finely shredded
7 spring onions, shredded
2 tablespoons mild soy sauce salt and recently floor
black pepper","directions":"First, strip the leaves in opposition to the coriander sprigs. Pile them upon a reducing board and chop about having a cleaver or a enormous sharp knife.
Then, cook the noodles in accordance to the packet directions. Rinse below chilly water and drain very well. Throw them in just 1 tablespoon of the oil.
Then, warmth a wok right up until very hot, incorporate the becoming oil and swirl it about the wok. Increase the ginger and stir-fry for a handful of seconds, then include the noodles and spring onions. Stir-fry for 3â€\"4 minutes right up until scorching.
Finally, sprinkle within just the soy sauce, and period with salt and pepper. Throw properly, then provide mechanically.","url":"https://recipe.bluelayer.org/recipe/5427/ginger-coriander-noodles"},{"id":"5392","title":"Indian eggs & chillies","ingredients":"substances
6 heavy eggs
3 tablespoons vegetable oil
4 green chillies, slit lengthways
2.5cm/1inside of piece of contemporary root ginger, peeled and finely chopped
20 curry leaves
3 onions, finely sliced
3 tomatoes, sliced
1â„4 teaspoon flooring turmeric
1â„4 teaspoon chilli powder pinch of salt","directions":"First, in just a saucepan of water, slowly but surely convey the eggs to the boil and simmer for 10 minutes until eventually demanding- boiled. Drain, remove the shells and fixed apart to neat.
Then, warmth the oil in just a significant pan and sauté the chillies, ginger and curry leaves for 2â€\"3 minutes. Increase the onions and fry until finally 50 percent-cooked.
Finally, include the tomatoes, turmeric, chilli powder and salt. Cook for 5 minutes or right up until thick. Include the full eggs to the sauce, and combination carefully until eventually they are coated with the sauce. Remove in opposition to the warm, and provide sizzling with rice. 1 onion, diced 75ml/3fl oz olive oil.","url":"https://recipe.bluelayer.org/recipe/5392/indian-eggs-chillies"},{"id":"5387","title":"Chive omelette stir-fry","ingredients":"2 eggs
2 tablespoons snipped refreshing chives
1 tablespoon groundnut oil
1 garlic clove, chopped
1cm/1â„2within piece of refreshing root ginger, chopped
2 celery sticks, lower into shreds
2 carrots, reduce into shreds
2 reduced courgettes, reduce into shreds
1 bunch of radishes, sliced
4 spring onions, reduce into shreds
100g/4oz beansprouts
1â„4 mind Chinese leaves, shredded
1 tablespoon sesame oil salt and recently floor
black pepper","directions":"First, whisk collectively the eggs and chives inside of a bowl. Time with salt and pepper, and whisk all over again. Warm pertaining to 1 teaspoon of the groundnut oil in just a very low frying pan, and pour inside of basically plenty of of the egg mix to deal with the backside of the pan. Cook for relating to 1 instant until finally established, then flip above and cook the omelette upon the other facet for a additional instant.
Then, idea out the omelette on to a plate, and cook the unwind of the egg combination within just the identical direction to create 2 or a few minimal omelettes, incorporating far more oil to the pan if required. Roll up every omelette and lower thinly. Continue to keep the omelettes very hot right up until essential.
Then, warm the staying groundnut oil in just a wok or weighty frying pan, include the garlic and ginger, and stir-fry for a number of seconds.
Then, incorporate the celery, carrots and courgettes, and stir-fry for around 1 instant. Increase the radishes, spring onions, beansprouts and Chinese leaves, and stir-fry for a additional 3 minutes right up until all the greens are comfortable still nevertheless with a chunk. Sprinkle the sesame oil more than the greens, and throw carefully.
Finally, provide the greens at at the time, with the omelette scattered around the ultimate. eggs and cheese.","url":"https://recipe.bluelayer.org/recipe/5387/chive-omelette-stir-fry"},{"id":"5379","title":"Sizzling bulgur salad","ingredients":"100g/4oz bulgur wheat
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons recently squeezed lemon juice
1 garlic clove, finely chopped
2 tablespoons chopped clean flat-leaf parsley
1 tablespoon chopped clean mint
1 teaspoon chopped refreshing coriander leaves
3 ripe tomatoes, chopped
5cm/2in just piece of cucumber, chopped
1 green pepper, seeded and chopped
4 black olives, pitted and halved","directions":"First, put the bulgur inside a pan. Incorporate 250ml/9fl oz boiling water and sprinkle with the salt. Stir and go away to stand for 20 minutes right until the bulgur contains absorbed all the water.
Then, include the oil, lemon juice, garlic, herbs, tomatoes, cucumber and green pepper. Throw about a smooth warmth for 1 moment.
Finally, pile the salad on to affected person serving plates, and garnish with the olives prior to serving.","url":"https://recipe.bluelayer.org/recipe/5379/sizzling-bulgur-salad"},{"id":"5357","title":"Salad niçoise","ingredients":"3 eggs
2 vine-ripened tomatoes
175g/6oz baby green beans, trimmed
125ml/4fl oz olive oil
2 tablespoons white wine vinegar
1 garlic clove, halved
350g/12oz iceberg lettuce middle, lower into 8 wedges
1 pink pepper, seeded and
thinly sliced
1 cucumber, reduce into 5cm/2inside lengths
1 celery adhere, slash into 5cm/2in just lengths
1â„4 enormous crimson onion, thinly sliced
350g/12oz canned tuna, tired
12 pitted black olives
2 x 175g/6oz cans anchovy fillets in just oil, tired
2 teaspoons baby capers, fatigued
12 low fresh new basil leaves","directions":"First, put the eggs inside of a saucepan of chilly water. Deliver to the boil, then remove the warm and simmer for 10 minutes. Stir in the course of the to start with pair minutes to middle the yolks. Amazing below chilly water, then peel and lower into quarters. In the meantime, rating a cross inside the foundation of every tomato, and put inside a bowl of boiling water for 10 seconds. Plunge into chilly water and peel absent in opposition to the cross. Lower every tomato into 8 pieces.
Then, cook the beans inside a saucepan of boiling water for 2 minutes, rinse less than chilly water, then drain.
Then, for the dressing, put the oil and vinegar within just a screwtop glass jar, seal tightly and shake to incorporate.
Finally, rub the garlic in excess of the backside and aspects of a platter. Organize the lettuce about the backside. Layer the egg, tomato, beans, pink pepper, cucumber and celery about the lettuce. Scatter the onion and tuna more than them, then the olives, anchovies, capers and basil. Drizzle the salad with the dressing, and provide.","url":"https://recipe.bluelayer.org/recipe/5357/salad-ni-oise"},{"id":"5353","title":"Greek salad","ingredients":"4 high beefsteak tomatoes, regarding 700g/11â„2lb inside amount of money
1 major cucumber
2 crimson onions
1 Cos lettuce
100g/4oz pitted black olives
225g/8oz feta cheese
For the dressing
125ml/4fl oz olive oil
50ml/2fl oz lemon juice
3 tablespoons chopped refreshing coriander leaves
pinch of granulated sugar
salt and flooring black pepper","directions":"First, minimize the tomatoes into chunk-sizing chunks, discarding the cores. Minimize the cucumber inside fifty percent crossways, then slice a cross within just the finish of every single piece and lower into quarters. Slash the quarters crossways into chunk-sizing parts. Peel the onions and slash into skinny wedges. Shred the lettuce.
Then, whisk the dressing components jointly within just a jug. Put all the salad greens inside of a heavy bowl, include the olives and throw the components alongside one another working with your arms.
Finally, pour the dressing about, and throw carefully to incorporate, then crumble higher than the feta cheese. Provide instantly.","url":"https://recipe.bluelayer.org/recipe/5353/greek-salad"},{"id":"5349","title":"Crab, melon & cucumber","ingredients":"substances
2 tablespoons white wine vinegar
150ml/5 fl oz olive oil
salt and flooring black pepper
2 tablespoons pickled ginger, chopped
2.5cm/1in just piece of new root ginger, peeled and grated
225g/8oz contemporary cooked white crabmeat, flaked
1 substantial brain chicory, trimmed and leaves divided
1â„2 cucumber, seeded and pared into ribbons
1 charentais melon, peeled,
seeded and slash into quarters","directions":"First, whisk collectively the vinegar and oil, and period with salt and pepper. In just a bowl, throw the crabmeat within just 50 percent the dressing. Increase the pickled ginger and root ginger.
Finally, set up a couple chicory leaves, cucumber ribbons and a melon quarter upon each and every of 4 serving plates. Spoon the crabmeat and getting dressing earlier mentioned the greatest, and provide.","url":"https://recipe.bluelayer.org/recipe/5349/crab-melon-cucumber"},{"id":"5347","title":"Crab & crispy noodles","ingredients":"vegetable oil for deep-frying
50g/2oz Chinese rice noodles
2 cooked crabs
100g/4oz alfalfa sprouts
1 little iceberg lettuce
4 sprigs of refreshing coriander, chopped
1 tomato, peeled and diced
4 sprigs of new mint, approximately chopped
For the dressing
50ml/2fl oz vegetable oil
1 tablespoon sesame oil
1â„2 clean purple chilli, seeded and finely chopped
1 piece taken care of stem ginger within just syrup, minimize into strips, worn out, and 2 teaspoons syrup reserved
2 teaspoons light-weight soy sauce
juice of 1â„2 lime","directions":"First, to deliver the dressing, incorporate the vegetable and sesame oils in just a bowl. Incorporate the chilli, ginger and syrup, soy sauce and lime juice.
Then, warm the oil inside a wok around a superior warmth. Fry the noodles, one handful at a period, right until crisp. Elevate out and drain upon kitchen area paper.
Finally, flake the white crabmeat into a bowl, and merge perfectly with the alfalfa sprouts. Put the lettuce, coriander, tomato and mint inside of a serving bowl, pour the dressing in excess of and throw flippantly. Desired destination a nest of noodles upon final, then insert the crabmeat and alfalfa sprouts. Provide.","url":"https://recipe.bluelayer.org/recipe/5347/crab-crispy-noodles"},{"id":"5322","title":"Melon with Parma ham","ingredients":"1 honeydew melon, slash into
6 wedges and seeds taken out
6 slices wafer-slender Parma ham
6 cherry tomatoes","directions":"First, remove the peel against the melon, and reduce each and every wedge into 2 skinny wedges. Halve the ham slices widthways.
Finally, wrap a piece of ham spherical the center of just about every piece of melon, and organize the wedges upon serving plates. Garnish every serving with a cherry tomato. Provide.","url":"https://recipe.bluelayer.org/recipe/5322/melon-with-parma-ham"},{"id":"5312","title":"Chicken saltimbocca","ingredients":"3 skinless chicken breast fillets, halved lengthways
6 slender slices boiled ham
6 slices Emmenthal cheese
1 tomato, thinly sliced
1 teaspoon beaten dried sage
75g/3oz great dried breadcrumbs
2 tablespoons recently grated
Parmesan cheese
2 tablespoons chopped contemporary flat-leaf parsley
50g/2oz butter, melted","directions":"First, preheat the oven to 180°C/ 350°F/Fuel mark 4.
Then, put the chicken fillets, backside facet up, involving 2 sections of hang motion picture. Operating out versus the heart, pound every single piece flippantly with a meat mallet. Remove the hold movie. Put a ham slash, a cheese slash and a handful of tomato slices upon every single piece.
Then, sprinkle every single fillet flippantly with the sage, and roll up Swiss-roll design. Thrust to seal effectively.
Finally, blend the breadcrumbs, Parmesan and parsley. Dip the chicken inside of the butter, then roll in just the breadcrumbs. Bake within a evenly oiled dish for 40â€\"45 minutes. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5312/chicken-saltimbocca"},{"id":"5309","title":"Devils upon horseback","ingredients":"3 bacon rashers, reduce into slim strips
12 pitted prunes
11â„2 teaspoons Tabasco sauce","directions":"First, soak 12 toothpicks in just chilly water for 30 minutes to steer clear of them burning. Wrap a piece of bacon near every prune, and safe with a toothpick.
Then, preheat the grill until finally incredibly hot. Grill the prunes, turning once in a while, until finally the bacon is crisp.
Finally, provide very hot, sprinkled with the Tabasco sauce.","url":"https://recipe.bluelayer.org/recipe/5309/devils-upon-horseback"},{"id":"5306","title":"Courgettes filled with mince","ingredients":"8 medium courgettes
450g/1lb minced beef
1 egg
2 garlic cloves, overwhelmed
1â„2 teaspoon dried merged herbs
4 tablespoons refreshing breadcrumbs
2 tablespoons water","directions":"First, pre-warmth the oven to 180°C/ 350°F/Gasoline mark 4.
Then, slice every single of the courgettes in just 50 % lengthways. Making use of a sharp knife or teaspoon, scoop out the courgette flesh to deliver shells, having treatment not to pierce the pores and skin.
Then, combine with each other all the becoming components in just a bowl. Spoon the blend into the courgette halves and rejoin each individual 50 percent to one more to kind full courgettes back again.
Finally, put the stuffed courgettes inside of a flippantly oiled baking dish, and roast inside the oven for 30 minutes. Provide scorching.","url":"https://recipe.bluelayer.org/recipe/5306/courgettes-filled-with-mince"},{"id":"5304","title":"Smoked salmon rolls","ingredients":"200g/7oz ricotta cheese
50g/2oz crème fraîche
2 teaspoon wasabi paste
1 tablespoon recently squeezed lime juice
12 slices brown bread, crusts taken off
300g/11oz smoked salmon
100g/4oz baby rocket leaves, stalks taken off","directions":"First, mixture with each other the ricotta, crème fraîche, wasabi and lime juice. Retain the services of a rolling pin to flatten the bread slices a bit.
Then, spread the ricotta blend about the bread, then final with the smoked salmon and rocket leaves, leaving a border in the vicinity of the edges.
Then, roll every piece of bread up lengthways which include a Swiss roll. Wrap the rolls tightly in just hang movie, and chill within the fridge for 30 minutes.
Finally, unwrap the rolls and reduce into 2.5cm/1within just slices to provide. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5304/smoked-salmon-rolls"},{"id":"5295","title":"Feta cheese tartlets","ingredients":"8 slices white bread
100g/4oz butter, melted
100g/4oz feta cheese, slice into minor cubes
4 cherry tomatoes, reduce into wedges
8 black olives, pitted and halved
8 quail’s eggs, demanding-boiled
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon wholegrain mustard pinch of caster sugar
salt and flooring black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, remove the crusts in opposition to the bread. Slender the bread into squares, and flatten each and every reduce with a rolling pin. Brush with melted butter, then set up within just bun or muffin trays. Push a piece of foil into every reduce to protected within spot. Bake for 10 minutes or right up until crisp and golden.
Then, combination jointly the feta cheese, tomatoes and olives. Shell the eggs and quarter them. Combine with each other the olive oil, vinegar, mustard and sugar. Time with salt and pepper.
Then, remove the bread situations towards the oven, discard the foil and depart to great.
Finally, simply just prior to serving, fill the bread circumstances with the cheese and tomato mix. Set up the quartered eggs upon the supreme, and spoon around the dressing. Provide quickly. substances.","url":"https://recipe.bluelayer.org/recipe/5295/feta-cheese-tartlets"},{"id":"5293","title":"Chicken & bacon kebabs","ingredients":"2 corn upon the cob
8 thick rashers back again bacon
6 brown cap mushrooms, wiped with moist kitchen area paper and halved
2 minor chicken fillets
2 tablespoons sunflower oil
1 tablespoon recently squeezed lemon juice
1 tablespoon maple syrup salt and recently flooring
black pepper","directions":"First, cook the corn within just a saucepan of boiling water until finally delicate, then drain and neat.
Then, extend the bacon rashers utilizing the again of a knife. Lower each individual rasher inside of 50 percent, and wrap a piece more than each and every mushroom.
Then, slice each the corn and chicken into 8 equivalent components. Mixture with each other the oil, lemon juice and syrup. Year with salt and pepper, and brush higher than the chicken.
Then, thread the corn, bacon-wrapped mushrooms and chicken components alternately upon skewers, and brush all higher than with the lemon dressing.
Finally, grill for 8â€\"10 minutes, turning after and basting at times with any further dressing. Provide sizzling. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5293/chicken-bacon-kebabs"},{"id":"5285","title":"Mini mushroom quiches","ingredients":"4 slices wholewheat bread, crusts taken out
2 teaspoons butter
225g/8oz mushrooms, wiped with moist kitchen area paper and finely chopped
1 garlic clove, minced
4 eggs
100g/4oz Emmental cheese, grated
salt and recently flooring
black pepper","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, roll every minimize of bread with a rolling pin till flat, halve each and every minimize and organize in just a greased muffin tray, urgent every single cut into the cake mildew. Despite the fact that the oven warms, bake the bread cups at a very low warmth till crisp and dry. Remove in opposition to the oven and mounted apart.
Then, in just a lower frying pan, soften the butter around a medium warm. Increase the mushrooms and garlic. Sauté, stirring continually, for 3â€\"5 minutes right up until gentle. Time with salt and pepper.
Then, split the eggs in just a bowl, piercing the yolks with a tiny sharp knife. Pour the eggs more than the bread cups, dividing the mix frivolously. Greatest with the mushroom blend, and sprinkle with the cheese.
Finally, bake within the oven for 15 minutes, or right up until the eggs are accurately preset. substances.","url":"https://recipe.bluelayer.org/recipe/5285/mini-mushroom-quiches"},{"id":"5284","title":"Greek spinach & cheese pie","ingredients":"150ml/5fl oz olive oil
1 onion, finely chopped
2 teaspoons floor cumin
2 garlic cloves, beaten
450g/1lb chopped spinach
100g/4oz feta cheese, crumbled
100g/4oz product cheese
400g/14oz filo pastry","directions":"First, preheat the oven to 190°C/375°F/Fuel mark 5.
Then, warmth 2 tablespoons of the olive oil inside of a frying pan previously mentioned a reduced warm. Insert the onion and cook carefully, stirring regularly, for regarding 10 minutes right until softened. Sprinkle in just the cumin and stir for 2 minutes, then stir within the garlic and spinach. Remove the pan towards the warmth, and stir within just the cheeses until eventually lightly combined.
Then, brush the within just of a 30 x 23cm/12 x 9within baking dish with olive oil. Put a sheet of pastry within the dish, enabling the edges dangle higher than the facet. Brush the pastry within the dish with oil, and commence until finally fifty percent the pastry is utilised.
Then, spread the cheese blend in excess of the pastry. Hire the currently being pastry to go over the mix, spreading oil previously mentioned affected individual sheets as ahead of. Slender and seal the edges. Slice throughout the levels with a sharp knife to divide the pie into 16 segments.
Finally, bake inside of the oven for 30 minutes. Go away to amazing for 10 minutes prior to serving. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5284/greek-spinach-cheese-pie"},{"id":"5282","title":"Comfortable pretzels","ingredients":"700g/11â„2lb undeniable flour
1 tablespoon sugar
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons occupied dry yeast
2 tablespoons softened butter, in addition a very little far more, melted
225ml/8fl oz sizzling milk","directions":"First, put a massive pot of water upon to boil. Preheat the oven to 200°C/400°F/ Gasoline mark 6. Evenly grease a baking sheet.
Then, put over 125g/4oz of the flour, the sugar, salt, baking powder, yeast and the 2 tablspoons softened butter within just a enormous bowl. Mixture till delicate and the yeast commences to froth.
Then, sift in just the becoming flour, and proceed blending right until a rigid dough kinds. Knead the dough till it is comfortable and elastic. Kind into a ball and allow for to increase within a very hot issue till doubled inside dimensions.
Then, punch down the dough and knead for a instant or as a result. Divide into 8 equivalent elements. Roll or lower each and every piece into a rope 45cm/18within just very long and 1cm/1â„2within inside diameter, and twist each and every rope into a pretzel condition. Permit to loosen up for a few of minutes.
Then, employing a slotted spoon or wide spatula, drop the pretzels into the boiling water one at a year, and boil every one right up until they float to the supreme. Remove instantly, drain off and go to the greased baking sheet.
Finally, bake in just the oven for 15 minutes or till golden. Brush the pretzels extremely evenly with melted butter as they arise in opposition to the oven. Provide hot. substances 8 slices ciabatta bread 2 garlic cloves, halved.","url":"https://recipe.bluelayer.org/recipe/5282/comfortable-pretzels"},{"id":"5274","title":"Crab & ginger soup","ingredients":"1 carrot, chopped
1 leek, chopped
1 bay leaf
900ml/11â„2pt fish stock
2 medium cooked crabs
2.5cm/1within just piece of refreshing root ginger, peeled and grated
1 teaspoon gentle soy sauce
1â„2 teaspoon floor star anise
salt and recently flooring black pepper","directions":"First, put the carrot and leek inside a major large saucepan with the bay leaf and the fish stock. Carry to the boil, protect against the warmth, address and go away to simmer for 10 minutes or right until the veggies are just about delicate.
Then, remove all of the meat versus the crabs. Crack off and guide the claws; split the joints and remove the meat working with a fork.
Then, include the crabmeat to the pan collectively with the ginger, soy sauce and star anise, and deliver to the boil. Depart to simmer for in excess of 10 minutes until finally the veggies are soft and the crab is heated all through.
Finally, period the soup with salt and pepper, then ladle into incredibly hot client serving bowls and garnish with the crab claws. Provide quickly. Starters & Canapés At the starting of a evening meal, appetites are inclined to be at their top, consequently it is critical to pick out your newbie closely. This part includes a enormous wide variety of recipes to match within with any evening meal menu, and incorporates very hot and chilly dishes desired against cuisines towards all in the vicinity of the world-wide. There is on top of that a good deal to take towards any time it will come to canapés for night beverages or finger foods for even more relaxed attain-togethers. No matter what the party, you will locate recipes below to whet the urge for food of even the optimum discerning meal and occasion readers. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5274/crab-ginger-soup"},{"id":"5227","title":"Zingerman's Bakehouse Whoopie Pies","ingredients":"Cakes:
- 8 tablespoons (1 adhere) unsalted butter, softened
- 1 cup packed mild brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-reason flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 1/2 cup semisweet chocolate chips
Filling:
- 4 month-to-month marshmallows
- 2 teaspoons water","directions":"1. First, preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Next, to deliver the cakes, cream the butter and brown sugar with an electric powered mixer until finally light-weight and fluffy. Increase the egg and vanilla extract and overcome into the combination.
3. Then, whisk collectively the flour, cocoa powder, baking soda, and salt. Slowly but surely stir the dry substances into the creamed blend alternately with the buttermilk, whisking very well soon after each individual addition. Stir inside the chocolate chips.
4. Then, create 12 mounds of dough on the created pan having a 1/4-cup measuring cup. Create of course the mounds are put at bare minimum 6 inches aside.
5. Then, bake for about 12 minutes. The cakes ought to be puffy and spring back again While touched in the heart. Enable neat on cord racks prior to filling.
6. Then, to create the filling, mix the marshmallows and water in a microwaveharmless bowl and soften the marshmallows on superior for 30 to 40 seconds.
7. Then, spread the filling on the flat aspects of 6 of the cakes. Make it possible for the filling fixed for 5 to 10 minutes in advance of topping with the becoming 6 cakes, flat facets to the filling. The marshmallow may perhaps organization up even though you are filling the cakes-specifically microwave it for a pair seconds to soften it back again.
8. Finally, allow for the pies sit for a number of minutes to fixed in advance of serving. They can be kept in an airtight container for up to 3 months or tightly wrapped inside plastic and frozen for up to 1 thirty day period.","url":"https://recipe.bluelayer.org/recipe/5227/zingermans-bakehouse-whoopie-pies"},{"id":"5226","title":"The Yardarm Abundant Lemon Pie","ingredients":"- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 1/3 cups sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons finely grated lemon zest
- 3 eggs, divided
- 1 egg
- 1 or 2 slices white bread, crusts trimmed
- 1 baked (8-inch) piecrust, selfmade (web site 47) or ordered","directions":"1. First, preheat the oven to 350°F.
2. Next, mix the butter and 1 cup of the sugar in a saucepan over reduced warm and stir till the butter is melted and the sugar is dissolved. Stir in the lemon juice and the lemon zest. Get the pan off the warm.
3. Then, whisk the egg yolks and the full egg right until frothy. Gradually whisk into the lemon combination, stirring consistently. Whisk until the mix consists of thickened and fastened it apart.
4. Then, taking an electrical mixer, overcome the egg whites to comfortable peaks. Include the getting 1/3 cup sugar and beat to rigid peaks. Fastened the meringue apart.
5. Then, slice the bread into cubes the dimensions of superior crumbs and scatter them over the bottom of the piecrust. Pour the lemon filling above the bread, generating yes the cubes are all protected.
6. Then, spoon the meringue over the lemon filling, spreading it all the path out to the edges of the pie shell to seal them for the duration of baking.
7. Finally, bake the pie inside the very hot oven merely until the meringue starts to brown. Allow interesting just before serving.","url":"https://recipe.bluelayer.org/recipe/5226/the-yardarm-abundant-lemon-pie"},{"id":"5225","title":"The Willows Coconut cream Pie","ingredients":"Filling:
- 2 cups milk
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 1/4 cup cornstarch
- 4 egg yolks
- 1/2 cup grated fresh coconut
- 1 teaspoon vanilla extract
Meringue:
- 4 egg whites
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 baked 9-inch piecrust, do-it-yourself (see ) or procured","directions":"1. First, create the filling initially: Incorporate the milk, sugar, and salt in a saucepan more than medium warm. Allow for the combination arrive to a boil, then do away with the warm.
2. Next, whisk in the cornstarch and the egg yolks, stirring consistently, and cook for a few of minutes more more.
3. Then, remove the pan from the warm and stir inside the grated coconut and the vanilla extract. Permit the custard awesome right before manufacturing the meringue.
4. Then, preheat the oven to 325°F.
5. Then, to deliver the meringue, taking an electric powered mixer, overcome the egg whites to comfortable peaks. Increase the vanilla extract and slowly insert the sugar When proceeding to function the mixer. beat until rigid peaks style.
6. Then, fill the pie shell with the custard mix. Frivolously spoon the meringue inside puffy mounds more than the comprehensive look of the pie so that the custard is totally included.
7. Finally, bake in the hot oven for 15 to 18 minutes, till the meringue is properly browned.","url":"https://recipe.bluelayer.org/recipe/5225/the-willows-coconut-cream-pie"},{"id":"5218","title":"Starbucks Pumpkin-Cream Cheese Muffins","ingredients":"- One 8-ounce package deal Cream Cheese, softened
- 2 cups canned pumpkin
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-explanation flour
- 4 teaspoons pumpkin pie spice
- 1 teaspoon flooring cinnamon
- 1 teaspoon floor nutmeg
- 1/2 teaspoon flooring cloves
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 cup chopped pumpkin seeds
- 1. Preheat the oven to 350°F. Coat 24 muffin cups with butter or cooking spray, or seek the services of paper liners.
- 2. Applying your arms, form the softened Cream Cheese into a prolonged, slender log and wrap it within plastic. Freeze it right until well prepared to seek the services of.
- 3. Overcome the canned pumpkin with the sugar with an electric powered mixer until finally gentle. Include the eggs, one at a season, whisking properly immediately after each and every addition. Stir inside the vanilla extract.
- 4. Whisk alongside one another the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, salt, and baking soda. slowly stir the dry components into the pumpkin mix and blend until effectively merged.
- 5. Unwrap the frozen Cream Cheese and minimize the log into 24 areas.
- 6. Pour the batter into the written muffin pans, filling the cups merely 50 percent total.
- 7. Put 1 piece of Cream Cheese in the middle of every single muffin cup and drive it carefully into the batter. Sprinkle the tops with the pumpkin seeds.
- 8. Bake for 20 to 25 minutes, right until a toothpick inserted in the centre of a muffin arrives out fresh.
- 9. Make it possible for the muffins great for 15 minutes just before turning them out of the pans.
Tends to make 24 muffins:
SUBWAY:
Chocolate Chip Cookies:
- When Recognized Specially FOR ITS Balanced SPIN on SANDWICHES, SUBWAY Tends to make SOME Remarkable CHOCOLATE CHIP COOKIES.
- 1/2 pound (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed golden brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups self-developing flour
- 1 1/2 cups semisweet chocolate chips
- 1. cream the butter and the granulated and brown sugars with an electric powered mixer until gentle and fluffy. Insert the eggs, one at a year, beating properly immediately after each individual addition. Stir inside the vanilla extract and combine very well.
- 2. Stir in the flour, 1/2 cup at a period, right until all the flour consists of been carefully involved. Stir in the chocolate chips. Include the bowl and refrigerate the dough for 1 hour.
- 3. Preheat the oven to 350°F. Coat a baking sheet with cooking spray or line it with parchment paper.
- 4. Roll the dough into balls the dimensions of walnuts and issue them on the created sheet pan at minimal 2 inches aside.
- 5. Bake the cookies for 10 to 12 minutes, until finally golden brown and the edges are business, then enable neat on cord racks ahead of storing in an airtight container.
Generates 12 to 18 cookies:
TACO BELL:
Caramel Apple Empanadas:
- These kinds of ARE AN Very easily Manufactured Edition OF A Outstanding LATIN AMERICAN food. THE FILLINGS CAN BE Both Adorable OR SAVORY AND THE EMPANADAS CAN BE Assisted cold OR hot.
- 1 1/2 cups frozen diced apples, thawed
- 1 tablespoon cornstarch
- 6 tablespoons (3/4 adhere) unsalted butter
- 1/4 cup packed light-weight brown sugar
- 1/4 teaspoon flooring cinnamon
- 1/4 teaspoon flooring allspice
- 1 cup significant cream
- 3 1/2 cups baking mix, these types of as Bisquick
- 1. Preheat the oven to 400°F. Coat a sheet pan evenly with butter or cooking spray.
- 2. mix the apples with the cornstarch.
- 3. Soften 4 tablespoons of the butter in a skillet and insert the apples, brown sugar, cinnamon, and allspice. Cook over medium warm, stirring until the mix thickens and the apples are softened.
- 4. Remove the pan from the heat and mash the apples with a fork, then fixed the blend apart.
- 5. Stir the heavy cream into the baking merge with a fork until the combination is moistened. Knead the dough a number of of situations on a floured surface, then roll it out to a 15 by
- 20-inch rectangle, 1/2 inch thick.
- 6. Slash the dough into 12 5-inch squares. Fill the middle of each and every sq. with a tablespoon of the mashed apples.
- 7. Fold more than one side of the dough, both into a rectangle or triangle condition, and push the edges alongside one another with the tines of a fork.
- 8. Organize the empanadas on the composed sheet pan. Soften the being 2 tablespoons butter and brush on to the best of each individual empanada. Bake for 18 to 20 minutes, till golden brown. Provide sizzling.
Tends to make 12 empanadas:
- A light-weight dusting of powdered sugar can make a great completing contact.
TACO BELL:
Crispitos:
- THIS IS A Model OF A Classic MEXICAN FRIED-PASTRY DESSERT, PERFECT FOR Instances Any time YOU Comprise FLOUR TORTILLAS THAT ARE Commencing TO DRY OUT. A DRIZZLE OF HONEY over THE hot CRISPITOS IS A Awesome Variance.
- 1/2 cup sugar
- 2 tablespoons flooring cinnamon
- 12 8-inch flour tortillas
- 2 cups canola oil
- 1. Whisk jointly the sugar and cinnamon.
- 2. Minimize the tortillas into quarters.
- 3. heat the oil in a significant skillet over medium-substantial heat.
- 4. Fry the quartered tortillas, 3 or 4 components at a season, until they transform golden on the bottom, then turn them earlier mentioned and brown the other aspect. Be cautious not to enable them fry for way too extensive, as they will continue to brown following they are taken off from the oil.
- 5. Drain the tortillas on cord racks or paper towels, then throw with the sugar and cinnamon combination. Provide hot.
Produces 48 crispitos:
TED'S MONTANA GRILL:
Strawberry Shortcake:
- Which includes Lots of Elements, THERE IS Never ever A Solitary Least difficult RECIPE FOR STRAWBERRY SHORTCAKE. Still THE PATRONS OF TED'S in ATLANTA Consider THIS Edition IS A Champion.
- 1 pound strawberries, hulled and sliced
- 1 1/2 tablespoons granulated sugar
Shortcake:
- 2 cups all-reason flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 1/4 cups heavy cream
Whipped cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Häagen-Dazs vanilla ice cream:","directions":"1. First, throw the sliced strawberries with the granulated sugar and preset them apart for a couple of of hours.
2. Next, preheat the oven to 450°F. Frivolously coat a baking sheet with butter or cooking spray.
3. Then, deliver the shortcake: Whisk alongside one another the flour, baking powder, salt, and granulated sugar. Stir inside the heavy cream and merge until finally the components are basically mixed.
4. Then, knead the dough on a floured seem exactly a few of moments, then different the dough into 4 equivalent-sized biscuits. Point the biscuits on the created baking sheet.
5. Then, bake the biscuits in the warm oven for 10 to 15 minutes, right until golden brown on the bottom and evenly golden on greatest.
6. Then, even though the biscuits are baking, deliver the whipped cream: Whip the heavy cream to delicate peaks. Incorporate the powdered sugar and vanilla extract.
7. Then, whip to rigid peaks and refrigerate until finally prepared to employ the service of.
8. Then, obtain the strawberry shortcake: For each and every serving, break a hot biscuit and lay the bottom 50 % in a shallow dessert bowl. Final the biscuit with a scoop of vanilla ice cream, then include with a element of the strawberries.
9. Then, substitute the top 50 % of the biscuit and spoon a massive dollop of whipped cream more than the shortcake.
10. Finally, spoon some of the getting strawberries, together with their juices, in the vicinity of the shortcake and provide the bowl with the strawberries.","url":"https://recipe.bluelayer.org/recipe/5218/starbucks-pumpkin-cream-cheese-muffins"},{"id":"5214","title":"Starbucks Chocolate-Coffee Pudding","ingredients":"- 2 cups nonfat soy milk
- 1/2 cup packed mild brown sugar
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup cornstarch
- 1 tablespoon fast coffee powder
- 1/4 teaspoon kosher salt
- 1/4 cup chopped bittersweet chocolate
- 1 teaspoon vanilla extract","directions":"1. First, mix the soy milk and brown sugar in a medium saucepan over medium heat, and stir until the sugar dissolves.
2. Next, whisk inside the cocoa powder, cornstarch, coffee powder, and salt. Convey the blend to a boil, then avert the warm and simmer for 1 instant, or right until thick.
3. Then, remove against the warm and stir in the chopped chocolate and the vanilla extract.
4. Then, pour equivalent ranges of the blend into 4 dessert mugs or bowls. Put a piece of plastic wrap immediately on the appear of the pudding to hold a movie against forming.
5. Finally, refrigerate for at minimum 4 hrs, then remove the plastic wrap and provide.","url":"https://recipe.bluelayer.org/recipe/5214/starbucks-chocolate-coffee-pudding"},{"id":"5208","title":"S&W Cafeteria Egg Custard Pie","ingredients":"- 1 1/4 cups sugar
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon kosher salt
- 4 eggs
- 1 teaspoon vanilla extract
- 2 cups milk
- One 9-inch deep-dish piecrust, do-it-yourself (check out web site 149) or ordered","directions":"1. First, preheat the oven to 425°F.
2. Next, cream the sugar, butter, and salt with an electrical mixer until soft. Incorporate the eggs, one at a period, whisking effectively at the time every addition. Stir in the vanilla extract.
3. Then, alleviate the tempo of the mixer and slowly pour in the milk.
4. Then, whenever the mix is nicely merged, pour it into the piecrust.
5. Then, bake inside the hot oven for 30 to 40 minutes, until the custard starts to fastened in the middle. The heart may well even now be wiggly. Given that of the superior oven temperature, the pie may perhaps brown as well promptly. If it does, protect the crust, or the entire pie, with foil and move forward to bake.
6. Finally, make it possible for the pie amazing ahead of serving.","url":"https://recipe.bluelayer.org/recipe/5208/s-w-cafeteria-egg-custard-pie"},{"id":"5206","title":"Ruby Tuesday Apple Pie","ingredients":"- 3/4 pound in addition 4 tablespoons (3 1/2 sticks) unsalted butter
- 1 unbaked 9-inch deep-dish apple pie, do-it-yourself (watch ) or bought
- 1 cup packed mild brown sugar
- 2 tablespoons floor cinnamon
- 1/4 teaspoon floor allspice
- 1/4 teaspoon flooring cloves
- 2 teaspoons clean lemon juice
- 3/4 cup all-cause flour
- 1/2 cup granulated sugar
- 1 1/2 cups chopped walnuts","directions":"1. First, put 2 1/2 sticks of the butter in the freezer and make it possible for them obtain demanding, about 1 hour.
2. Next, thaw the apple pie at space temperature for around 30 minutes, if frozen.
3. Then, preheat the oven to 350°F.
4. Then, soften the being 1 adhere butter in a minor saucepan with 1/2 cup of the brown sugar, 1 tablespoon of the cinnamon, the allspice, cloves, and lemon juice. Stir with a wood spoon until finally effectively mixed and the sugar is dissolved.
5. Then, slice a cross in the centre of the top crust of the pie, folding back again some of the pastry. Shift the melted butter blend to a measuring cup and pour into the pie for the duration of the middle gap you manufactured. Damp your palms and exchange the folded crust and seal the dough, leaving the other vents in the crust as is.
6. Then, bake the pie for 30 minutes in the hot oven. Stage a sheet pan on the bottom rack to capture any drips.
7. Then, grate the 2 1/2 sticks frozen butter into a bowl. Throw with the flour, granulated sugar, walnuts, the staying 1 tablespoon cinnamon, and the staying 1/2 cup brown sugar.
8. Then, type a strip of foil over the edges of the pie, designing a substantial lip. Working with your arms, spread the butter topping all over the pie. The foil strip ought to be safe sufficient to continue to keep the topping to slipping off.
9. Finally, return the pie to the oven and bake for an additional 30 to 40 minutes, until the topping is golden brown.","url":"https://recipe.bluelayer.org/recipe/5206/ruby-tuesday-apple-pie"},{"id":"5205","title":"The Ritz-Carlton Chocolate Chip Cookies","ingredients":"- 1 1/4 weight (5 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 cups packed darkish brown sugar
- 5 eggs
- 1 tablespoon vanilla extract
- 6 cups all-cause flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 cups semisweet chocolate chips
- 1. Preheat the oven to 350°F.
- 2. cream the butter and the granulated and brown sugars with an electrical mixer until gentle and fluffy. Include the eggs, one at a year, whisking effectively right after just about every addition. Stir inside the vanilla extract and combination properly.
- 3. Whisk alongside one another the flour, baking soda, and salt. slowly stir the dry elements into the creamed blend until thoroughly involved. Stir in the chocolate chips.
- 4. Employ the service of a 1/2-cup measuring cup to scoop the dough on to the cookie sheets, inserting the scoops at minimum 3 inches aside. Carefully push down the mounds of dough with the back again of a spoon.
- 5. Bake for 10 to 12 minutes in the hot oven, right until the edges are organization, and enable the cookies amazing on twine racks.
Produces about 24 huge cookies:
- To deliver smaller sized cookies, roll the dough into a 2-inch-thick cylinder, wrap it in plastic, and refrigerate it for 1 hour. Slice the log into 1-inch-thick slices. place the cookies 2 inches aside and bake for about 8 minutes.
ROSE AND CROWN PUB AND Eating Place:
Baileys Irish Espresso Trifle:
- Positive Impressive Espresso FLAVORS THE CHOCOLATE FILLING in THIS Shiny TRIFLE. Helped in TALL PARFAIT OR BEVERAGE Eyeglasses, THE TRIFLE Is made up OF Levels OF THE CUSTARD Among Areas OF Wet, Smooth CHOCOLATE CAKE. Crowned WITH WHIPPED cream INFUSED WITH BAILEYS IRISH cream, THIS TRIFLE Practically Increases WITH AGE, IF YOU CAN Hold IT Over THAT Extensive!
Chocolate cream Filling:
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup cornstarch
- 1/4 teaspoon kosher salt
- 3 cups milk
- 3 cups 50 percent-and-50 percent
- 1/3 cup highly effective espresso
- 1/3 cup chopped bittersweet chocolate
- 2 tablespoons vanilla extract
Chocolate Cake:
- 1 3/4 cups all-explanation flour
- 1 3/4 cups packed gentle brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup canola oil
- 1 cup boiling water
- 1 1/4 cups buttermilk
Baileys Whipped cream:
- 2/3 cup heavy cream
- 2 tablespoons powdered sugar
- 2 tablespoons Baileys Irish cream","directions":"1. First, create the filling very first (it can be created up to 2 times forward and saved coated and refrigerated). Whisk alongside one another the granulated sugar, cocoa powder, cornstarch, and salt.
2. Next, gradually pour inside the milk, whisking often.
3. Then, slowly pour in the 50 percent-and-50 percent, whisking often.
4. Then, pour the blend in the course of a fantastic-mesh strainer into a medium saucepan.
5. Then, deliver the mix to a smooth boil over medium heat, whisking continually, for above 2 minutes, then remove the pan against the heat. Fill a significant bowl with ice cubes and water and mounted apart.
6. Then, stir the espresso, chocolate, and vanilla extract into the filling. Fixed the saucepan in the bowl with the ice water and enable the filling chill, stirring at times. Refrigerate, coated, until organized to employ the service of.
7. Then, preheat the oven to 350°F.
8. Then, to deliver the cake, coat a 50 percent sheet pan (12 by way of 17 inches) with butter or cooking spray.
9. Then, whisk jointly the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt.
10. Then, in a independent massive bowl, beat the eggs with an electric powered mixer until foamy, then stir in the vanilla extract, canola oil, and the boiling water. Whisk the blend until finally nicely combined.
11. Then, slowly and gradually stir the dry substances alternately with the buttermilk into the egg combination. Stir till all the substances are nicely merged.
12. Then, pour the batter into the composed sheet pan and bake for 25 to 30 minutes, right until the cake springs again after touched inside the centre.
13. Then, allow for the cake amazing, then minimize into sections fashioned to match within your dessert eyeglasses.
14. Then, to create the Baileys whipped cream, whip the heavy cream to tender peaks. Include the powdered sugar and Baileys Irish cream. Whip to rigid peaks. Move to a pastry bag equipped with a fluted idea.
15. Then, put a piece of the chocolate cake inside just about every dessert glass, then spoon some of the chocolate filling on top. Repeat the levels until finally the glass is 3-quarters total.
16. Finally, pipe the Baileys whipped cream on best of the trifle and provide instantly, or refrigerate for up to 2 hrs.","url":"https://recipe.bluelayer.org/recipe/5205/the-ritz-carlton-chocolate-chip-cookies"},{"id":"5204","title":"Prantl's Bakery Burnt Almond Torte","ingredients":"Honey-Almond Brittle:
- 1/2 cup granulated sugar
- 3 tablespoons honey
- 1 1/2 tablespoons water
- 1/2 cup slivered almonds, toasted
- 1 tablespoon unsalted butter
- 1/4 teaspoon baking soda
Cake:
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
Custard:
- 3 egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 cup milk
- 1 tablespoon unsalted butter
- 1 teaspoon almond extract
Whipped cream:
- 1/2 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract","directions":"1. First, deliver the brittle very first, consequently it will be prepared anytime you will need it. Incorporate the granulated sugar, honey, and water in a medium saucepan and stir basically to dissolve the sugar. Deliver the mix to a boil, however do not stir it any longer.
2. Next, boil till the sugar starts to caramelize and change a deep golden brown.
3. Then, routinely remove the pan to the heat and retain the services of a wooden spoon to stir in the toasted almonds, the butter, and the baking soda. The syrup will get started to foam up-particularly retain stirring until the butter melts and the foam subsides.
4. Then, pour the honey-almond mix on to a buttered sheet pan, smoothing it a minor, and enable great.
5. Then, at the time the brittle incorporates hardened, split it into areas and put it in a resealable plastic bag. Strike the brittle with a lower hammer or mallet, or roll about it with a rolling pin, until finally it is nicely overwhelmed.
6. Then, refrigerate until finally geared up to employ the service of.
7. Then, preheat the oven to 350°F. Coat 2 8-inch sq. cake pans with butter or cooking spray.
8. Then, deliver the cake: cream the butter and sugar with an electrical mixer till gentle and fluffy. Insert the eggs, one at a period, whisking effectively the moment every addition. Stir inside the vanilla extract.
9. Then, whisk alongside one another the flour, baking powder, baking soda, and salt. Increase the dry substances to the creamed combination alternately with the buttermilk, stirring nicely following every single addition and finishing with the flour combination.
10. Then, divide the batter among the created pans and faucet the pans on the counter to settle the contents.
11. Then, allow for the levels great in the pans on twine racks for 30 minutes, then change them out of the pans and move forward to make it possible for the levels great.
12. Then, deliver the custard though the cake is baking. beat the egg yolks and granulated sugar with an electric powered mixer till delicate. Insert the cornstarch and merge effectively.
13. Then, deliver the milk to a simmer over small warm in a major saucepan. Whisk 1/2 cup of the hot milk into the overwhelmed egg mix, whisking persistently.
14. Then, whenever the milk is comprehensively involved, whisk the becoming milk into the egg mix, whisking generally. Return the custard mix to the saucepan. Make improvements to the warm to medium, and whisk till the custard is made up of thickened.
15. Then, remove the pan from the warm and stir in the butter and almond extract.
16. Then, pour the custard into a bowl and protect with a piece of plastic wrap preset straight on the appear to stop a pores and skin from forming. Refrigerate right until chilled.
17. Then, while the custard is chilled, deliver the whipped cream. Whip the significant cream to delicate peaks.
18. Then, include the powdered sugar and vanilla extract, then overcome to rigid peaks.
19. Then, fold the whipped cream into the custard, applying a rubber spatula to carefully nevertheless properly blend it in.
20. Then, cover and refrigerate till well prepared to retain the services of.
21. Then, collect the torte: Area one of the cake levels on a massive serving platter.
22. Then, protect the greatest of the cake with the chilled custard and sprinkle with some of the brittle bits.
23. Then, stage the moment cake layer on supreme of the initially one, and spread the becoming custard over the best and facets of the torte.
24. Then, refrigerate the cake for 1 hour to preset the custard. Close the cake by urgent the brittle into the aspects of the torte, getting the palm of your hand, and so of sprinkling the remainder on greatest.
25. Finally, refrigerate the moment far more prior to serving.","url":"https://recipe.bluelayer.org/recipe/5204/prantls-bakery-burnt-almond-torte"},{"id":"5202","title":"Piccadilly Cafeteria Pecan Pride","ingredients":"- 1/2 cup finely chopped pecans
- 1/2 cup coarsely chopped pecans
- 3 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon Cream of tartar
- 3/4 cup sugar
- 1/2 cup finely overwhelmed Ritz crackers
- 1 1/2 cups frozen whipped topping, thawed","directions":"1. First, preheat the oven to 350°F.
2. Next, spread the finely chopped pecans and the coarsely chopped pecans inside individual parts on a sheet pan and toast them for 5 to 6 minutes. Remove Although they are evenly golden brown, and fastened apart, individually, to great.
3. Then, remove the oven temperature to 275°F.
4. Then, utilizing an electric powered mixer, beat the egg whites to delicate peaks. Include the vanilla extract and the Cream of tartar and beat to rigid peaks. Gradually incorporate the sugar and beat until the whites are Quite rigid and the sugar is included.
5. Then, fold in the finely chopped pecans and the Ritz crackers.
6. Then, spread the meringue mix lightly throughout the bottom and up the facets of the penned pie plate in a 1-inch-thick layer. Create a dime-sized gap in the heart of the meringue mix to support with even baking.
7. Then, bake the pie shell for 1 hour, or until the meringue turns mild tan. Change the oven off and permit the shell sit for an additional hour, until totally dry. Remove the shell to the pie plate and permit awesome.
8. Finally, spoon the whipped topping cautiously into the meringue shell and sprinkle with the coarsely chopped pecans. Chill correctly just before serving.","url":"https://recipe.bluelayer.org/recipe/5202/piccadilly-cafeteria-pecan-pride"},{"id":"5197","title":"Max And Erma's Banana cream Pie","ingredients":"- 2 cups 50 percent-and-half
- 4 cups heavy cream
- 1 1/2 cups prompt vanilla pudding incorporate
- 4 bananas, slash into 1/4-inch-thick slices
- 2 9-inch vanilla wafer piecrusts, home made or acquired
- 1 cup chocolate syrup
- 1. Blend the 50 percent-and-half, 2 cups of the significant cream, and the vanilla pudding combine inside a heavy bowl.
- 2. Having an electric powered mixer, overcome on reduced pace for 1 instant to blend all the substances. The combination really should basically start off to thicken.
- 3. Improve the tempo to medium for yet another moment as it thickens slightly a lot more.
- 4. Provide the tempo of the mixer up to higher and beat for a more instant or so. Do not overmix, or the filling will deflate.
- 5. Getting one quarter of the bananas slices, set up a one layer of banana within every single pie shell. Spoon precisely ample of the filling into the shells to include the banana slices.
- 6. Prepare yet another quarter of the bananas slices more than the filling and spoon some filling above it. Repeat this procedure one even more period, so that there are 3 levels of banana and 3 levels of filling in every single pie.
- 7. Taking a metallic spatula dipped within water, mound the best layer of filling marginally to the heart of every single pie consequently that it is a tiny high than the crust.
- 8. Whip the getting 2 cups heavy cream and spoon it around the pies. Drizzle the chocolate syrup more than the whipped cream and garnish with the getting banana slices. Would make 2 pies, each individual serving 8
MCDONALD'S:
Apple Muffin:
- All those MUFFINS ARE A BREEZE TO PUT Alongside one another WITH Retail outlet-Procured MIXES, AND THE Success ARE Pretty End TO THE First MCDONALD'S APPLE MUFFIN. THE RECIPE Results in 2 DOZEN MUFFINS, so Preserve SOME FROZEN FOR AN Pressing SNACK Assault.
- 3 eggs
- 2 teaspoons apple pie spice, do-it-yourself (recipe follows) or bought
- One 18.25-ounce box yellow cake merge
- One 21-ounce can apple pie filling
- 1. Preheat the oven to 350°F. Line 24 muffin cups with paper cupcake liners.
- 2. beat the eggs with an electrical mixer on medium tempo until gentle and foamy. Stir in the apple pie spice and combination.
- 3. Mix the yellow cake combination and apple pie filling in a massive bowl and stir to mix.
- 4. Stir inside the egg combination and combination so that all the elements are perfectly included.
- 5. Fill every single muffin cup about 2-thirds total.
- 6. Bake the muffins in the hot oven for 25 to 30 minutes, until finally a toothpick inserted in the centre will come out fresh.
Tends to make 24 muffins:
Apple Pie Spice:
- 1 tablespoon floor cinnamon
- 1 teaspoon flooring nutmeg
- 1 teaspoon flooring allspice
- 1/2 teaspoon floor cloves Mix all the substances, mix them effectively with each other, and retail outlet in an airtight container.
MCDONALD'S:
Fruit Smoothie:
- Employ the service of YOUR Favored BERRIES FOR THIS SMOOTHIE. SEEDLESS FRUIT IS Easiest. Working with NONFAT YOGURT WILL Support Hold THE Energy DOWN, Specifically in Circumstance YOU'RE COUNTING.
- 3/4 cup clean berries
- 1/2 cup sliced peach or melon
- 1/2 banana, chopped
- 1 teaspoon honey
- 1/4 cup simple or vanilla yogurt
- 1/2 cup grape or apple juice
- 4 ice cubes
fresh mint leaves (optional):","directions":"1. First, incorporate the berries, peach, banana, honey, yogurt, juice, and ice in a blender and pulse until finally the ice is overwhelmed. Provide the smoothie as is or retain mixing until it reaches the regularity you want.
2. Finally, pour into a tall glass and garnish with a contemporary mint leaf, if chosen.","url":"https://recipe.bluelayer.org/recipe/5197/max-and-ermas-banana-cream-pie"},{"id":"5196","title":"Marie Callender's Bitter Cream-Blueberry Pie","ingredients":"Pie:
- 1 crimson or green apple, peeled, cored, and slash into low cube
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon fresh lemon juice
- One 15-ounce can blueberries in significant syrup, drained and syrup reserved
- 1/2 teaspoon flooring cinnamon
- 1 prebaked 9-inch piecrust, home made (see site 149) or bought
Sour Cream Topping:
- 1/2 teaspoon unflavored powdered gelatin
- 2 tablespoons water
- 1 cup Sour Cream
- 1/2 cup sugar
- 1 tablespoon Cream Cheese
- 1 teaspoon vanilla extract
Whipped cream (optional):","directions":"1. First, to deliver the pie, merge the diced apples, sugar, and salt in a saucepan around medium warm and simmer until the apples are cooked all through nevertheless nevertheless enterprise.
2. Next, create a paste of the cornstarch and water.
3. Then, include the lemon juice and reserved berry syrup to the apple combination, then stir inside the cornstarch paste. Simmer right until thickened, stirring usually.
4. Then, stir in the blueberries and cinnamon, then make it possible for the mix awesome to area temperature.
5. Then, pour the filling into the composed piecrust and refrigerate.
6. Then, to deliver the Sour Cream topping, dissolve the gelatin in the water and preset apart.
7. Then, whisk jointly the Sour Cream, sugar, and Cream Cheese in a bowl fixed over a saucepan of simmering water until very well put together and soft. Stir inside the vanilla extract.
8. Then, gradually incorporate the gelatin blend and whisk until the Sour Cream combination starts to corporation up. Remove the bowl against the pan of simmering water and allow amazing to lukewarm, stirring usually.
9. Finally, spoon the Sour Cream topping around the blueberry filling and gentle it around. Refrigerate the pie till nicely chilled. Provide with whipped cream, if favored.","url":"https://recipe.bluelayer.org/recipe/5196/marie-callenders-bitter-cream-blueberry-pie"},{"id":"5193","title":"Luby's Cafeteria Chocolate Icebox Pie","ingredients":"- 2 1/2 cups milk
- 1 1/4 cups sugar
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon unsalted butter, softened
- 1/2 cup cornstarch
- 1/2 cup cold water
- 1 teaspoon vanilla extract
- 3 additional-substantial egg yolks
- 1 cup mini marshmallows
- 1 prebaked 9-inch piecrust, handmade (watch ) or bought Whipped cream and chocolate curls (optional)","directions":"1. First, whisk alongside one another 2 cups of the milk and the sugar, cocoa powder, and the butter inside a saucepan around medium heat and carry to a boil, stirring constantly. Get rid of the warm to very low and simmer.
2. Next, deliver a paste of the cornstarch and water. Whisk in the remaining 1/2 cup milk.
3. Then, increase the vanilla extract and egg yolks to the cornstarch combination and whisk until all the substances are comfortable.
4. Then, amazingly slowly whisk the cornstarch combination into the simmering milk combination, stirring regularly.
5. Then, cook right until the mix is thickened and delicate, whisking consistently, above 2 minutes.
6. Then, insert the mini marshmallows to the saucepan and stir until finally they are melted and the blend is comfortable at the time again.
7. Then, choose the pan off the heat and allow for the mix great for 1 instant, then pour the filling into the pie shell. Gentle the appear with a metallic spatula and include it with a sheet of plastic wrap sitting down right on the custard, to stay clear of a motion picture from forming.
8. Then, refrigerate the pie for at minimum amount 2 hrs.
9. Finally, garnish each and every reduce with whipped cream and chocolate curls, if preferred.","url":"https://recipe.bluelayer.org/recipe/5193/lubys-cafeteria-chocolate-icebox-pie"},{"id":"5192","title":"Luby's Cafeteria Hawaiian Pie","ingredients":"- 6 tablespoons (3/4 adhere) unsalted butter, softened
- 1 1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-motive flour
- 2 tablespoons cornmeal
- One 14-ounce can beaten pineapple, drained
- 1 1/2 cups sweetened shredded coconut
- One 9-inch piecrust, home made (watch webpage xxii) or ordered","directions":"1. First, preheat the oven to 350°F.
2. Next, cream the butter and sugar with an electrical mixer until gentle and fluffy. Insert the eggs, one at a year, whisking perfectly once each individual addition. Stir inside the vanilla extract.
3. Then, whisk collectively the flour and cornmeal and slowly and gradually beat into the creamed combination. Stir in the overwhelmed pineapple and coconut.
4. Finally, pour the filling into the piecrust.","url":"https://recipe.bluelayer.org/recipe/5192/lubys-cafeteria-hawaiian-pie"},{"id":"5191","title":"Luby's Cafeteria Chocolate Chess Pie","ingredients":"- 8 tablespoons (1 adhere) unsalted butter, softened
- 1 1/2 cups sugar
- 3 a lot more-weighty eggs
- 2 teaspoons vanilla extract
- 1/3 cup all-motive flour
- 1 tablespoon unsweetened cocoa powder
- One 14-ounce can evaporated milk
- 1/4 cup mild corn syrup
- 1/4 cup semisweet chocolate chips, melted
- One 9-inch piecrust, do-it-yourself (view site xxii) or acquired","directions":"1. First, preheat the oven to 375°F.
2. Next, cream the butter and sugar with an electric powered mixer till gentle and fluffy. Include the eggs, one at a season, beating properly once every single addition. Stir in the vanilla extract.
3. Then, whisk jointly the flour and cocoa powder. Stir the dry components into the creamed combination.
4. Then, stir in the evaporated milk, corn syrup, and the melted chocolate chips. Combination nicely until all the substances are carefully mixed.
5. Finally, pour the batter into the piecrust and bake for 45 to 50 minutes. A toothpick inserted in the centre of the pie need to appear out fresh. Make it possible for the pie awesome just before serving.","url":"https://recipe.bluelayer.org/recipe/5191/lubys-cafeteria-chocolate-chess-pie"},{"id":"5186","title":"Kfc Pecan Pie","ingredients":"- 4 eggs, properly overwhelmed
- 1/3 cup sugar
- 1 cup dim corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon clean lemon juice
- 4 tablespoons (1/2 adhere) unsalted butter, melted
- 2 teaspoons vanilla extract
- 1 1/2 cups pecan halves
- 1 prebaked 9-inch piecrust, handmade (check out ) or bought","directions":"1. First, preheat the oven to 350°F.
2. Next, whisk collectively the eggs, sugar, corn syrup, salt, lemon juice, melted butter, and vanilla extract.
3. Then, include 1 cup of the pecan halves and stir perfectly.
4. Then, pour the filling into the penned pie shell.
5. Then, set up the being 1/2 cup pecan halves close to the rim of the pie-any accessories can be pressed carefully into the pie filling.
6. Then, carefully drive the pecans on the rim into the filling consequently they are moistened with the liquids.
7. Finally, put a sheet pan on the bottom shelf of the oven to capture any drips, and bake the pie for 45 to 50 minutes. The idea of a reduced knife ought to arrive out fresh Whilst inserted in the centre of the pie.","url":"https://recipe.bluelayer.org/recipe/5186/kfc-pecan-pie"},{"id":"5183","title":"Joe's Crab Shack Crabby Apple Crumble","ingredients":"Cinnamon Ice cream:
- 1 cup milk
- 2 cups heavy cream
- 1 cup granulated sugar
- 1 tablespoon floor cinnamon
- 6 egg yolks, very well overwhelmed
- 1 teaspoon vanilla extract
Apple Pie:
- 6 major Granny Smith apples, peeled, cored, and thinly sliced
- One 9-inch piecrust, do-it-yourself (see web page xxii) or bought
- 3/4 cup granulated sugar
- 2 tablespoons all-rationale flour
- 1/4 teaspoon flooring nutmeg
- 1 tablespoon floor cinnamon
- 1 tablespoon fresh lemon juice
Crumble Topping:
- 1/2 cup packed light-weight brown sugar
- 3/4 cup all-explanation flour
- 6 tablespoons (3/4 adhere) cold unsalted butter, minimize into tiny elements","directions":"1. First, to create the cinnamon ice cream, whisk collectively the milk, 1 cup of the significant cream, the granulated sugar, and cinnamon in a saucepan around medium heat and bring to a simmer. Remove from the warm.
2. Next, whisk 1/2 cup of the cream blend into the crushed egg yolks, whisking continuously. Although perfectly combined, slowly but surely whisk the staying cream mix into the egg mix, stirring continuously, until all the cream contains been included.
3. Then, pour the blend again into the saucepan over small heat and include the vanilla extract and the staying 1 cup of heavy cream. Cook, stirring generally, until finally the combination incorporates thickened plenty of to coat the back again of a spoon.
4. Then, pour the combination into an ice cream producer and comply with the brand name 's recommendations. Go to a included container and retail store in the freezer right until organized to serve.
5. Then, preheat the oven to 375°F.
6. Then, to deliver the apple pie, layer the apple slices in the piecrust and sprinkle with the granulated sugar, flour, nutmeg, and cinnamon. Sprinkle with the lemon juice.
7. Then, to deliver the crumble topping, put the brown sugar, flour, and butter sections in the bowl of a food processor and pulse until finally the mix resembles fine evening meal. Pack the combination on final of the apples and cover the pie loosely with foil.
8. Finally, bake in the hot oven for 25 minutes, then remove the foil and bake for 25 to 30 minutes a lot more, until the topping is golden brown. Enable the pie neat and provide with the cinnamon ice cream.","url":"https://recipe.bluelayer.org/recipe/5183/joes-crab-shack-crabby-apple-crumble"},{"id":"5181","title":"Hardee's Peach Cobbler","ingredients":"- One 21-ounce can peach pie filling
- 4 tablespoons (1/2 adhere) cold unsalted butter, thinly sliced
- 1 frozen piecrust, thawed
- 2 tablespoons floor cinnamon
- 3 tablespoons sugar Whipped cream or vanilla ice cream, for serving","directions":"1. First, preheat the oven to 375°F.
2. Next, spread the peach filling on the bottom of an 8 by 8-inch baking dish. Layer the slices of butter on supreme of the peaches as lightly as you can.
3. Then, flatten out the thawed piecrust and lower it to in shape the baking dish. Closely lay the crust on greatest of the peaches and sprinkle with the cinnamon and sugar.
4. Then, bake for 20 to 25 minutes, until the crust is flippantly browned.
5. Finally, provide very hot, with whipped cream or vanilla ice cream.","url":"https://recipe.bluelayer.org/recipe/5181/hardees-peach-cobbler"},{"id":"5175","title":"Dunkin' Donuts Pumpkin-Spice Muffins","ingredients":"- One 18.25-ounce box spice cake merge
- One 3.4-ounce deal instantaneous vanilla pudding blend
- One 30-ounce can pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon simple yogurt
- 1/2 cup canola oil
- 2 teaspoons pumpkin pie spice
- 1/2 cup packed golden brown sugar
- 1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- 2. Whisk with each other the box of spice cake incorporate and the prompt vanilla pudding. Stir in the pumpkin puree and incorporate properly.
- 3. Getting an electrical mixer, beat in the eggs, one at a year, beating nicely just after every addition. Include the vanilla extract, yogurt, canola oil, and pumpkin pie spice. Overcome until finally the elements are nicely provided.
- 4. Fill the muffin cups 3-quarters entire with the muffin batter. Sprinkle with the brown sugar and bake for 30 minutes, or until a toothpick inserted in the middle arrives out contemporary.
Generates 12 muffins:
DUNKIN' DONUTS:
Vanilla-Loaded Doughnuts:
- Create YOUR Particular DOUGHNUTS AND Things THEM WITH A CREAMY VANILLA FILLING. Dirt THEM WITH POWDERED SUGAR AND Provide hot.
Doughnuts:
- 1 envelope (2 1/4 teaspoons) busy dry yeast
- 2 tablespoons rather heat water (above 100°F)
- 3/4 cup scalded milk, cooled
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 egg
- 1/4 cup vegetable shortening
- 2 1/2 cups all-explanation flour
Vanilla Filling:
- 4 tablespoons (1/2 adhere) unsalted butter, softened
- 1/4 cup vegetable shortening
- 2 cups powdered sugar
- 1 to 2 tablespoons milk
- 1 teaspoon vanilla extract
- 4 to 6 cups canola oil, for deep-frying Powdered sugar, for dusting","directions":"1. First, to deliver the doughnuts, dissolve the yeast inside the hot water in a high bowl and permit it sit for over 5 minutes to activate.
2. Next, stir in the milk, granulated sugar, salt, egg, vegetable shortening, and 1 cup of the flour.
3. Then, incorporate the becoming 1 1/2 cups flour and beat till delicate. cover the bowl and mounted the dough in a sizzling Area to increase until doubled in volume, above 1 hour.
4. Then, flour a do the job appear and knead the dough for a couple seconds. Roll it out to around 1/2 inch thick, and minimize the doughnuts with a floured 2-inch cookie cutter.
5. Then, create the vanilla filling despite the fact that the doughnuts are developing. Applying an electrical mixer, cream the butter and vegetable shortening till effectively put together. Stir inside the powdered sugar 1/2 cup at a season and beat properly immediately after just about every addition. Battle in the milk until finally the blend is gentle and fluffy, then incorporate the vanilla extract and incorporate. Go the filling to a pastry bag equipped with a tiny undeniable idea.
6. Then, heat the oil in a deep-fryer or large-bottomed saucepan.
7. Then, each time the doughnuts are neat plenty of to take care of, increase a slender knife to the aspect of just about every doughnut into the middle and diligently create a cavity in for the filling.
8. Finally, pipe the vanilla filling into every doughnut, then filth with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/5175/dunkin-donuts-pumpkin-spice-muffins"},{"id":"5171","title":"Cracker Barrel Chocolate Pecan Pie","ingredients":"- 3 eggs
- 1/2 cup sugar
- 1 cup mild corn syrup
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon floor cinnamon
- 4 tablespoons (1/2 adhere) unsalted butter, melted
- 1 3/4 cups coarsely chopped pecans
- One 9-inch piecrust, home made (view website page xxii) or procured
- 1/2 cup semisweet chocolate chips","directions":"1. First, preheat the oven to 350°F.
2. Next, beat the eggs with an electrical mixer until mild and foamy. slowly pour in the sugar and overcome right until it is bundled.
3. Then, stir in the corn syrup, salt, vanilla extract, cinnamon, and melted butter.
4. Then, layer the pecans on the bottom of the piecrust and sprinkle the chocolate chips more than them.
5. Finally, scrape the batter into the crust and bake inside the warm oven for 50 to 60 minutes, right until the filling includes mounted. Remove the pie from the oven and allow it great nearly to area temperature just before serving.","url":"https://recipe.bluelayer.org/recipe/5171/cracker-barrel-chocolate-pecan-pie"},{"id":"5170","title":"Cracker Barrel Baked Apple Dumplings","ingredients":"Pecan Streusel:
- 3/4 cup chopped pecans
- 3/4 cup packed mild brown sugar
- 3/4 cup all-cause flour
- 4 tablespoons (1/2 adhere) unsalted butter, melted
Filling:
- 1 cup granulated sugar
- 1/2 cup bread crumbs
- 3 tablespoons flooring cinnamon
- 1/4 teaspoon flooring nutmeg
Dumplings:
- One 17.25-ounce bundle frozen puff pastry, thawed
- 1 egg, overwhelmed
- 4 Granny Smith apples, peeled, cored, and halved
Icing:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk","directions":"1. First, to create the pecan streusel, mix the chopped pecans, brown sugar, and flour inside a medium bowl. Stir the elements to combine them, then, working with a fork to preserve the combination which include crumbs, stir in the melted butter. Blend to create certainly all the dry elements are moistened.
2. Next, to create the filling for the baked apples, in a reduced bowl, merge the sugar, bread crumbs, cinnamon, and nutmeg.
3. Then, to deliver the dumplings, preheat the oven to 425°F. Flippantly grease a baking sheet.
4. Then, roll out every single sheet of puff pastry to evaluate 12 so of 12 inches. Slash every sq. into quarters, consequently you include a quantity of 8 6-inch squares.
5. Then, brush each individual sq. with some of the overwhelmed egg.
6. Then, put a tablespoon of the filling in the heart of every piece of pastry. Lay 50 % an apple, main side down, on best of the filling.
7. Then, supreme with one more tablespoon of the filling, then pull up the corners of the pastry and pinch the facets jointly to seal the seams over the apple.
8. Then, brush the greatest of just about every dumpling with the overwhelmed egg.
9. Then, lay the dumplings on the published baking sheet and supreme every single one with some of the pecan streusel.
10. Then, bake in the warm oven for 15 minutes, then prevent the warm to 350°F and bake for yet another 25 minutes, or until the tops are flippantly browned.
11. Then, although the pastries are baking, deliver the icing: Merge the powdered sugar and vanilla extract. Stir in exactly more than enough of the milk so that it can be drizzled to the suggestion of a spoon.
12. Then, remove the dumplings to the oven and permit them amazing at place temperature.
13. Finally, drizzle some of the icing above just about every dumpling ahead of serving.","url":"https://recipe.bluelayer.org/recipe/5170/cracker-barrel-baked-apple-dumplings"},{"id":"5169","title":"Cracker Barrel Pumpkin Custard n' Ginger Snaps","ingredients":"Custards:
- 8 egg yolks
- One 15-ounce can pumpkin puree
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 cup ginger snap crumbs (about 15 cookies)
- 1 tablespoon unsalted butter, melted
Pumpkin Whipped cream:
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon pumpkin pie spice","directions":"1. First, preheat the oven to 350°F.
2. Next, to create the custards, beat the yolks with an electric powered mixer until light yellow and creamy. beat in the pumpkin puree, heavy cream, granulated sugar, pumpkin pie spice, and vanilla extract. Overcome the combination until finally comfortable.
3. Then, put the bowl with the yolk combination above a saucepan of simmering water and stir until the combination is thickened sufficient to coat the back again of a spoon.
4. Then, pour the custard into 8 custard cups and preset the cups on a sheet pan.
5. Then, midway in the course of the baking season, blend the ginger snap crumbs and the melted butter. Sprinkle the crumb combination more than the custards and continue baking. Each time performed baking, make it possible for the custards interesting to area temperature.
6. Then, to create the pumpkin whipped cream, whip the heavy cream to comfortable peaks. Insert the powdered sugar and pumpkin pie spice, then whip to rigid peaks. Hold refrigerated until geared up to employ.
7. Finally, to close the custards, spoon on the whipped cream or fill a pastry bag and pipe the whipped cream on to each individual of the custards. Provide chilled or at house temperature.","url":"https://recipe.bluelayer.org/recipe/5169/cracker-barrel-pumpkin-custard-n-ginger-snaps"},{"id":"5167","title":"Coco's Harvest Pie","ingredients":"Pumpkin Mousse:
- 1 tablespoon (1 envelope) unflavored powdered gelatin
- 3 tablespoons cold water
- 6 egg yolks
- 1 1/2 cups sugar
- One 30-ounce can pumpkin, or 3 cups roasted and mashed fresh pumpkin
- 2 teaspoons floor cinnamon
- 1/2 teaspoon flooring ginger
- 1/4 teaspoon floor cloves
- 1/4 teaspoon floor nutmeg
- 3 cups significant cream
- 2 teaspoons vanilla extract
Pumpkin Pies:
- 1 1/2 cups sugar
- 2 teaspoons flooring cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon floor ginger
- 1/2 teaspoon floor cloves
- 1/4 teaspoon flooring nutmeg
- One 30-ounce can pumpkin, or 3 cups roasted and mashed contemporary pumpkin
- 4 egg yolks
- 2 12-ounce cans evaporated milk
- 2 9-inch deep-dish piecrusts, do-it-yourself (watch site 149) or acquired
Whipped cream (optional):
- 1. To create the pumpkin mousse, sprinkle the gelatin powder over the water and permit it melt, more than 1 instant.
- 2. Merge the egg yolks and the sugar inside a bowl and level it over a pan of simmering water. Getting an electric powered mixer, battle the combination till it contains begun to thicken and the sugar includes dissolved.
- 3. Remove the bowl from the pan and whisk in the softened gelatin. Spot the bowl back again on the pan of water and whisk the mix until it is thick and comfortable.
- 4. Whisk jointly the pumpkin, cinnamon, ginger, cloves, and nutmeg. Fold the pumpkin into the thickened egg combination and mix perfectly. cover with plastic wrap and refrigerate for 1 hour.
- 5. Mix the heavy cream and vanilla extract and overcome to rigid peaks. Fold the whipped cream into the pumpkin blend and incorporate carefully yet diligently. Continue to keep refrigerated.
- 6. Preheat the oven to 425°F.
- 7. The moment the mousse is fixed, you can deliver the pumpkin pies. Whisk jointly the sugar, cinnamon, salt, ginger, cloves, and nutmeg in a superior bowl. Stir in the pumpkin and incorporate until finally perfectly merged.
- 8. Whisk the egg yolks right until mild and foamy. slowly whisk in the evaporated milk.
- 9. Include the pumpkin mix to the egg combination and whisk vigorously right until properly merged.
- 10. Pour the mix within even ranges into the 2 pie shells. Bake in the hot oven for 15 minutes, then remove the warm to 350°F and bake for one more 40 to 45 minutes. A toothpick inserted in the middle really should appear out fresh.
- 11. Each time the pies include cooled, best them with enormous spoonfuls of the pumpkin mousse. Provide hot or cold. Garnish with a dollop of whipped cream, if preferred.
Each and every pie serves 8:
COCO'S:
Nutella Crepes:
- NUTELLA, Designed Against HAZELNUTS, SKIM MILK, AND COCOA POWDER, IS A SPREAD THAT ORIGINATED Inside ITALY. For the reason that OF THE CHOCOLATE, IT IS Always Regarded A DESSERT, Yet IT GOES on Every little thing from TOAST TO BAGELS. Those Smooth CREPES SPREAD WITH NUTELLA AND A Tiny POWDERED SUGAR ARE PERFECT FOR AN Uncomplicated BRUNCH.
- 2 cups all-cause flour
- 1 teaspoon kosher salt
- 2 eggs, overwhelmed
- 2 tablespoons melted butter
- 2 cups milk
- 1 teaspoon vanilla extract
- One 13-ounce jar Nutella
- 1/2 cup powdered sugar
- 1. in a weighty bowl, whisk alongside one another the flour and salt. Create a nicely in the centre of the dry components and pour in the overwhelmed eggs, 1 tablespoon of the melted butter, and 1/2 cup of the milk. Whisk carefully until finally very well merged.
- 2. slowly whisk in the getting 1 1/2 cups milk and the vanilla extract. Refrigerate the batter until well prepared to seek the services of.
- 3. Hire a effectively-experienced medium skillet or one with a nonstick appear to deliver the crepes. Put the skillet around medium warm and brush a slender movie of the being 1 tablespoon melted butter over the bottom of the pan.
- 4. Pour 1/2 cup of the batter into the skillet and swirl it in close proximity to to sort a slim crepe. Although the bottom is golden brown, switch the crepe around and cook for about 1 instant. Repeat with the getting butter and batter, for a general of 30 crepes.
- 5. Hold the crepes hot When you conclude generating them. Spread each individual one with 2 or 3 teaspoons of Nutella and roll it up. Dirt the crepes with a minor powdered sugar prior to serving sizzling.
Will make 30 crepes:
cold STONE CREAMERY:
Slab Cake Batter Ice cream:
- THIS Edition OF THE cold STONE CREAMERY Standard Includes ALL THE CREAMINESS OF THE First, Nevertheless YOU DON'T Need to have AN ICE cream Company. Simply just FREEZE SCOOPS OF THE CHILLED BATTER Until finally THEY'RE Demanding, AND Provide AS A lot of OR AS Couple AS YOU Need AT ANY Period.
- 3 cups heavy cream
- 1/4 teaspoon kosher salt
- 3/4 cup sugar
- 1/2 cup Duncan Hines Soaked Lavish Butter Recipe Fudge Cake Merge
- 1 cup milk","directions":"1. First, blend 1 cup of the significant cream with the salt and sugar inside a weighty saucepan about medium warm.
2. Next, stir right until the sugar includes dissolved. After the sugar is dissolved, choose the pan off the heat.
3. Then, whisk in the 1/2 cup cake mix. Stir in the being 2 cups heavy cream and the 1 cup milk. Whisk the mix right until it is comprehensively comfortable and free of charge of lumps.
4. Finally, pour the mix into a bowl or tray and refrigerate for at minimal 4 hrs. To deliver certainly the scoops will reside jointly Though assisted, section out as several scoops as you will need and put them both on a parchment paper-coated tray or on client dessert plates. Put them in the freezer for 1 to 2 hours to harden, then provide.","url":"https://recipe.bluelayer.org/recipe/5167/cocos-harvest-pie"},{"id":"5163","title":"Cici's Pizza Cherry Pizza","ingredients":"Crumb Topping:
- 1/2 cup all-cause flour
- 3 tablespoons granulated sugar
- 1 tablespoon dim brown sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons (1/2 adhere) cold unsalted butter, lower into minimal sections
- 1 fresh or thawed frozen offer pizza dough (about 1 pound) One 20-ounce can cherry pie filling","directions":"1. First, preheat the oven to 450°F.
2. Next, to deliver the crumb topping, whisk with each other the flour, granulated sugar, brown sugar, and salt. Lower in the butter making use of a pastry cutter and combination till the mix resembles coarse evening meal, then fixed the topping blend apart.
3. Then, spread the pizza dough into an 8- to 10-inch circle and point on a sheet pan or pizza pan. Pierce the dough all over with the tines of a fork and put it in the very hot oven for 5 minutes.
4. Finally, remove the dough from the oven and spread it with the cherry pie filling.","url":"https://recipe.bluelayer.org/recipe/5163/cicis-pizza-cherry-pizza"},{"id":"5162","title":"Chili's Mighty Ice cream Pie","ingredients":"- 2 quarts vanilla ice cream
- One 6-ounce offer Heath toffee bits
- 1 cup semisweet chocolate chips
- One 9-inch Oreo cookie crust (see ) One 16-ounce jar hot fudge sauce
- One 12-ounce jar caramel sauce","directions":"1. First, melt the ice cream inside the fridge, still do not permit it soften.
2. Next, put the Heath toffee bits, the chocolate chips, and the cookie crust in the freezer. Deliver indeed the Heath bits are not wrapped, and put the toffee and chocolate chips in a massive metallic bowl.
3. Then, even though frozen, put the bits and chips inside the bowl of a food processor and grind until they are the texture of fine dinner.
4. Then, whenever the ice cream is comfortable sufficient, convert it out into the bowl that kept the sweet in the freezer. Stir in the floor toffee and chocolate chips.
5. Then, spread the ice cream in the frozen cookie crust and put the pie in the freezer right until it is frozen complicated.
6. Finally, hot the fudge sauce and caramel sauce sufficient so that they can be drizzled. Every time the pie is frozen, pour the sauces within zigzag drizzles all earlier mentioned the greatest of the pie, then put it again in the freezer. When the sauces on supreme are frozen, the pie can be tightly wrapped in plastic and saved in the freezer for up to 2 months.","url":"https://recipe.bluelayer.org/recipe/5162/chilis-mighty-ice-cream-pie"},{"id":"5160","title":"Cheryl's Buttery Sugar Cookies","ingredients":"Cookies:
- 1/2 pound (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-cause flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon flooring cinnamon
Frosting:
- 8 tablespoons (1 adhere) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
Food items coloring (optional):
- 1. Preheat the oven to 375°F.
- 2. To create the cookies, cream the butter and granulated sugar with an electric powered mixer until finally light-weight and fluffy. Insert the egg and vanilla extract and beat them in.
- 3. Whisk with each other the flour, baking powder, salt, and cinnamon. slowly stir the dry substances into the creamed blend. mix until finally all the components are correctly merged.
- 4. Burden the dough into a cookie thrust with your beloved layout plate and force the cookies on to an ungreased baking sheet, spacing them about 2 inches aside. If you aren't getting a cookie thrust, roll walnut-sized areas of the dough in between your hands and House them on the baking sheet. Flatten them with the bottom of a ingesting glass.
- 5. Bake the cookies for 6 to 8 minutes, right until the edges are business and the bottoms are flippantly browned, getting thorough not to overbake them. Remove the cookies from the baking sheet and make it possible for them neat on twine racks despite the fact that you create the frosting.
- 6. To create the frosting, blend the butter and 2 cups of the powdered sugar in a medium bowl. Taking an electric powered mixer, get started whisking on medium tempo till the combination is soft, then incorporate the being 1 1/2 cups powdered sugar in 1/2-cup increments.
- 7. Stir in the vanilla extract and a several drops of food coloring, if getting, and gradually incorporate the milk. beat right until the mix reaches a spreading regularity.
- 8. Frost the hot cookies making use of a low metallic spatula or a butter knife. Allow for them great extensively if you are heading to retail outlet them in an airtight container.
Will make 42 cookies:
CHILI'S:
Apple and Raisin Cobbler:
- COBBLERS ARE Very simple TO Deliver AND CAN BE SEASONALLY Transformed. THIS Favourite from CHILI'S Includes ALL THE Style OF A Great APPLE PIE Without having THE CRUST.
Topping:
- 1 cup all-reason flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 4 tablespoons (1/2 adhere) cold unsalted butter, lower into small elements
- 1 egg, properly crushed
- 1/4 cup milk
Apple and Raisin Filling:
- 1/2 cup packed light-weight brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon floor ginger
- 1 cup water
- 1/4 cup seedless raisins
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- 6 Granny Smith apples, peeled, cored, and sliced 1/4-inch thick Ice cream, for serving (optional)","directions":"1. First, to deliver the topping, whisk jointly the flour, 2 tablespoons of the granulated sugar, the baking powder, and salt.
2. Next, minimize in the parts of butter working with a pastry cutter or fork. Incorporate until the blend resembles coarse evening meal.
3. Then, whisk with each other the overwhelmed egg and the milk. Stir the blend into the dough, blending accurately right until all the dry elements are moistened. Preset the topping apart.
4. Then, preheat the oven to 425°F.
5. Then, to create the apple and raisin filling, merge the brown sugar, cornstarch, ginger, and water in a massive saucepan. Provide the blend to a simmer over medium warm and stir right until it is merged and thickened.
6. Then, stir in the raisins, lemon juice, and butter. Allow for the blend simmer, stirring typically.
7. Then, fold in the sliced apples, carefully turning them in the combination to create yes they are very well protected. Cook until the apples are heated all through and softened, about 5 minutes.
8. Then, pour the cooked apples into a 2-quart casserole or 9 through 9-inch baking dish.
9. Then, space 8 to 12 mounds of the topping on the cobbler and sprinkle with the getting 1 tablespoon granulated sugar.
10. Finally, bake the cobbler for 20 minutes, or until finally the topping is frivolously golden brown. Provide with a scoop of vanilla ice cream on the aspect, if you want.","url":"https://recipe.bluelayer.org/recipe/5160/cheryls-buttery-sugar-cookies"},{"id":"5159","title":"Carrabba's Italian Grill Chocolate Desire","ingredients":"- 4 eggs
- 1/2 cup milk
Vegetable oil:
- 2 21.25-ounce containers fudge brownie blend
- 1/2 cup Kahlúa espresso liqueur
- 4 cups chocolate mousse, do-it-yourself (recipe follows) or obtained
- 4 cups whipped cream
- 2 ounces semisweet chocolate bar","directions":"1. First, preheat the oven to 350°F. Grease or spray the bottoms of 2 9 so of 13-inch baking pans and line them with parchment or waxed paper.
2. Next, plan one brownie layer at a year. Whisk jointly 2 of the eggs and 1/4 cup of the milk, and include the total of oil particular in the brownie-incorporate guidance. Pour 1 box of the brownie blend into a medium bowl and stir in the egg combination. With an electrical mixer, beat until nicely blended and tender.
3. Then, pour the batter into one of the published pans.
4. Then, repeat the process with the other box of brownie merge.
5. Then, bake the brownies for 25 to 30 minutes, until finally a toothpick inserted inside the centre will come out new. Make it possible for great totally When however in the baking pans.
6. Then, loosen the facets with a knife, then transform the brownies, upside down and inside one piece, on to a fresh operate appear and remove the paper.
7. Then, brush every brownie with 1/4 cup of the Kahlúa, brushing against the edges to the middle.
8. Then, put one of the brownies again inside its baking pan, Kahlúa aspect up, and spread with 2 cups of the chocolate mousse. Spread 2 cups of the whipped cream over the mousse.
9. Then, getting a vegetable peeler, shave curls of chocolate against the bar.
10. Finally, point the getting brownie, Kahlúa aspect up, on supreme of the one in the pan and layer with the becoming 2 cups chocolate mousse and 2 cups whipped cream. Sprinkle with the remaining chocolate curls. Refrigerate for at bare minimum 1 hour prior to slicing into quantities.","url":"https://recipe.bluelayer.org/recipe/5159/carrabbas-italian-grill-chocolate-desire"},{"id":"5144","title":"Baskin-Robbins Turtle Pie","ingredients":"- 1 quart Baskin-Robbins Pralines 'n cream ice cream
- 1/2 cup warm fudge sauce
- One 9-inch chocolate cookie crumb piecrust, handmade or procured
- 1 cup caramel sauce
- 1 cup pecan halves","directions":"1. First, permit the ice cream melt in the fridge until it is spreadable, not melted.
2. Next, spread the very hot fudge sauce about the bottom of the cookie crust.
3. Then, spread the softened ice cream over the fudge, then best with the caramel sauce.
4. Finally, organize the pecan halves all above the final of the pie and freeze for 30 minutes prior to serving.","url":"https://recipe.bluelayer.org/recipe/5144/baskin-robbins-turtle-pie"},{"id":"5133","title":"Applebee's Chimi Cheesecake","ingredients":"- 2 8-ounce plans Cream Cheese, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup moreover 2 tablespoons all-reason flour
- 1/2 cup coarsely chopped almond toffee sweet One 20-ounce can apple pie filling, very well fatigued 12 6 1/2-inch flour tortillas
- 4 cups canola oil, for deep-frying
- 3 tablespoons floor cinnamon Vanilla ice cream and caramel sauce, for serving","directions":"1. First, with an electric powered mixer, beat jointly the Cream Cheese and 1/2 cup of the sugar until fluffy. Include the eggs, one at a period, whisking as soon as every addition. Stir inside the vanilla extract.
2. Next, slowly include the flour, blending meticulously to prevent lumps.
3. Then, increase the chopped toffee sweet and mix, then fold in the apples and stir till all the components are very well put together.
4. Then, to gather the chimis, spoon a component of the filling down every tortilla, a small off centre. Fold over the side closest the filling, then tuck in the two finishes and roll the tortilla up. Position it, seam side down, on a tray.
5. Then, start producing the chimis until finally all the tortillas and filling contain been utilised up.
6. Then, preheat the oven to 350°F.
7. Then, preheat the oil to 375°F in a deep-fryer or a medium saucepan with a large bottom. Fry every chimi cheesecake until finally golden on all aspects. Drain on paper towels.
8. Then, desired destination the fried chimis on a baking sheet, seam aspect down, and bake in the hot oven for 20 to 25 minutes.
9. Finally, merge the staying 1/2 cup sugar with the cinnamon and sprinkle the chimis with the mix. Provide the chimis despite the fact that however hot with a scoop of vanilla ice cream and some caramel sauce poured over or on the side.","url":"https://recipe.bluelayer.org/recipe/5133/applebees-chimi-cheesecake"},{"id":"5130","title":"2Bleu Almost everything Mud Pie","ingredients":"- One 3 1/2-ounce bundle immediate French vanilla pudding merge
- One 3 1/2-ounce bundle sugar-cost-free fast chocolate fudge pudding combination
- 2 cups lower-pounds milk
- One 8-ounce bundle small-excess weight Cream Cheese, softened
- 2 high ripe bananas, thinly sliced
- 1 chocolate graham cracker piecrust
- One 8-ounce offer Awesome Whip Lite
- 1/4 cup chopped unsalted uncooked peanuts
- 2 tablespoons chocolate syrup
- 2 tablespoons caramel syrup","directions":"1. First, incorporate the immediate pudding mixes with the milk in a heavy bowl. Having an electric powered mixer on reduced tempo, battle the components until finally properly mixed. Insert the Cream Cheese and beat till gentle.
2. Next, enhance the tempo to medium and progress to beat the blend for yet another 2 minutes, or till it is fluffy.
3. Then, layer half of the banana slices about the bottom of the piecrust. Pour the filling blend into the piecrust and soft the greatest. Layer the getting banana slices over the top. Sprinkle the chopped peanuts flippantly around the pie.
4. Then, spread the Interesting Whip earlier mentioned the greatest of the pie. Drizzle the chocolate syrup in a zigzag behavior over the Amazing Whip, then do the exact with the caramel syrup in the contrary steering.
5. Finally, refrigerate the pie for at minimum 4 hrs in advance of serving.","url":"https://recipe.bluelayer.org/recipe/5130/2bleu-almost-everything-mud-pie"},{"id":"5119","title":"Santa's Small Helper","ingredients":"- 3 ounces lemonade
- 2 tablespoons lime juice
- 1 scoop raspberry sorbet
- 1 scoop vanilla ice cream
- 1 cup ice
- Splash cola
- Splash lemon-lime soda
- Splash grenadine","directions":"1. First, pour lemonade, lime juice, raspberry sorbet, vanilla ice cream, soda, grenadine, and ice into a blender.
2. Next, mix all elements until soft and thick.
3. Then, pour into a pint glass.
4. Then, top with whipped cream.
5. Then, splash cream with added grenadine.
6. Finally, garnish with a cherry. 11 Treatments Without having CUSSING- The Early morning Right after ore incorporates it that future doorway to the Economist workplaces within London is a famous and fairly previousshaped chemist-D. R. Harris. The keep is made up of a greatest fine hangover treatment method, which all those in will need can acquire in a bottle or tincture, or greater but, recently merged specifically there by way of the chemist for a pound take note. Just about every early morning, a procession of outdated gents inside pin-striped satisfies hustle up to the counter for aid. The bufferest of all outdated buffers. Those people of us, not privy to these types of Eu therapies can deliver our individual. All that's necessary: The energy to stand and combination.","url":"https://recipe.bluelayer.org/recipe/5119/santas-small-helper"},{"id":"4930","title":"Pumpkin Chiffon Dessert or Pie Filling","ingredients":"- 6 8-inch (20-cm) pies 5 9-inch (23-cm) pies 4 10-inch (25-cm) pies
- 21�\"2 lb (1.2 kg) Pumpkin purée
- 1 lb 4 oz (600 g) Brown sugar
- 12 oz (350 g) Milk
- 12 oz (350 g) Egg yolks, overwhelmed
- 1 tsp (5 mL) Salt
- 4 tsp (20 mL) Cinnamon
- 2 tsp (10 mL) Nutmeg
- 1 tsp (5 mL) Flooring ginger
- 1 oz (30 g) Gelatin
- 8 fl oz (250 mL) Water, cold
- 1 lb (450 g) Egg whites
- 1 lb (450 g) Granulated sugar","directions":"1. First, incorporate the pumpkin, brown sugar, milk, egg yolks, salt, and spices. mix right until soft and uniform.
2. Next, desired destination in a double boiler.
3. Then, melt the gelatin inside the water.
4. Then, incorporate it to the very hot pumpkin combination and stir until dissolved.
5. Then, chill until extremely thick however not established.
6. Then, overcome egg whites until finally they style tender peaks.
7. Then, slowly insert the granulated sugar and start to beat until a thick meringue is shaped.
8. Then, fold the meringue into the pumpkin combination.
9. Finally, section into affected individual serving dishes or fill baked pie shells. Chill till preset.","url":"https://recipe.bluelayer.org/recipe/4930/pumpkin-chiffon-dessert-or-pie-filling"},{"id":"4929","title":"Lemon Chiffon Dessert or Pie Filling","ingredients":"- 6 8-inch (20-cm) pies 5 9-inch (23-cm) pies 4 10-inch (25-cm) pies
- 11�\"2 pt (750 mL) Water
- 8 oz (250 g) Sugar
- 12 oz (375 g) Egg yolks
- 4 fl oz (125 mL) Water, cold
- 3 oz (90 g) Cornstarch
- 8 oz (250 g) Sugar Grated zest of 4 lemons
- 1 oz (30 g) Gelatin
- 8 fl oz (250 mL) Water, cold
- 12 fl oz (350 mL) Lemon juice
- 1 lb (450 g) Egg whites
- 1 lb (450 g) Sugar","directions":"1. First, dissolve the sugar in the water and bring to a boil.
2. Next, overcome collectively the egg yolks, water, cornstarch, sugar, and lemon zest until gentle.
3. Then, slowly beat in the boiling water in a slim move.
4. Then, return the combination to the warm and carry to a boil, whisking normally with a whip.
5. Then, as quickly as the combination thickens and boils, remove it against the heat.
6. Then, melt the gelatin in the cold water.
7. Then, insert the gelatin to the hot lemon mix. Stir till it is dissolved.
8. Then, stir inside the lemon juice.
9. Then, chill until thick nevertheless not fastened.
10. Then, beat the egg whites until finally they sort comfortable peaks.
11. Then, slowly and gradually incorporate the sugar and start to beat until a thick, shiny meringue is fashioned.
12. Then, fold the meringue into the lemon mix.
13. Then, pour into affected individual serving dishes or fill baked pie shells.
14. Finally, chill until mounted.","url":"https://recipe.bluelayer.org/recipe/4929/lemon-chiffon-dessert-or-pie-filling"},{"id":"4928","title":"Chocolate Chiffon Dessert or Pie Filling","ingredients":"- 6 8-inch (20-cm) pies 5 9-inch (23-cm) pies 4 10-inch (25-cm) pies
- 10 oz (300 g) Unsweetened chocolate
- 11�\"2 pt (750 mL) Water
- 1 lb (450 g) Egg yolks
- 1 lb (450 g) Sugar
- 1 oz (30 g) Gelatin
- 8 fl oz (250 mL) Water, cold
- 1 lb 4 oz (575 g) Egg whites
- 1 lb 8 oz (700 g) Sugar","directions":"1. First, incorporate the chocolate and water in a weighty saucepan. bring to a simmer, stirring usually right until delicate.
2. Next, beat the egg yolks and sugar collectively with the whip attachment until thick and light-weight.
3. Then, with the mixer working, slowly pour in the chocolate combination.
4. Then, return the blend to the saucepan and stir earlier mentioned rather lower warm until thickened. Remove to warm.
5. Then, melt the gelatin in the water. Increase to the warm chocolate blend and stir until the gelatin is extensively dissolved.
6. Then, chill until thick nevertheless not mounted.
7. Then, battle the egg whites right until they style comfortable peaks.
8. Then, slowly beat in the sugar. Progress beating until finally a organization, shiny meringue is shaped.
9. Then, fold into the chocolate combination.
10. Finally, pour into serving dishes or into baked pie shells. Chill until preset.","url":"https://recipe.bluelayer.org/recipe/4928/chocolate-chiffon-dessert-or-pie-filling"},{"id":"4927","title":"Strawberry Chiffon Dessert or Pie Filling","ingredients":"- 6 8-inch (20-cm) pies 5 9-inch (23-cm) pies 4 10-inch (25-cm) pies
- 4 lb (1800 g) Frozen sweetened strawberries (view notice)
- 1 tsp (5 mL) Salt
- 1 oz (30 g) Cornstarch
- 4 fl oz (125 mL) Water
- 1 oz (30 g) Gelatin
- 8 fl oz (250 mL) Water, cold
- 1 fl oz (30 mL) Lemon juice
- 1 lb (450 g) Egg whites
- 12 oz (350 g) Sugar","directions":"1. First, thaw and drain the strawberries, scheduling the juice. Chop the strawberries coarsely.
2. Next, area the reserved juice and salt in a saucepan. bring to a boil.
3. Then, dissolve the cornstarch in the water and stir into the strawberry juice. Cook until finally thick. Remove against heat.
4. Then, melt the gelatin in the water. Include to the warm, thickened fruit juice and stir until comprehensively dissolved.
5. Then, stir in the lemon juice and the drained strawberries.
6. Then, chill the blend until thickened yet not preset.
7. Then, overcome the egg whites until they sort smooth peaks.
8. Then, slowly and gradually insert the sugar and progress to battle till a thick, shiny meringue is shaped.
9. Then, fold the meringue into the fruit mix.
10. Then, component into affected individual serving dishes or fill baked pie shells.
11. Finally, chill until fixed.","url":"https://recipe.bluelayer.org/recipe/4927/strawberry-chiffon-dessert-or-pie-filling"},{"id":"4922","title":"Fruit Cobbler","ingredients":"- 12�?\"15 lb (5.5�?\"7 kg) Fruit pie filling (apple, cherry, blueberry, peach, and so on.)
- 2 lb (1 kg) Flaky pie pastry","directions":"1. First, stage fruit filling in a baking pan measuring 12 x 20 in. (30 x 50 cm) (see be aware).
2. Next, roll out the pastry in a rectangle to healthy the supreme of the baking pan. Space the pastry on the filling and seal the benefit to the side of the pan. Pierce reduced holes in the pastry to enable steam to escape.
3. Finally, bake at 425°F for about 30 minutes, till the top is browned.","url":"https://recipe.bluelayer.org/recipe/4922/fruit-cobbler"},{"id":"4921","title":"Pecan Pie Filling","ingredients":"- 14 oz (400 g) Sugar (watch be aware)
- 4 oz (120 g) Butter
- 1�\"2 tsp (2 mL) Salt
- 14 oz (400 g) Eggs
- 1 lb 8 oz (700 g) Darkish corn syrup (over 17 fl oz)
- 1�\"2 fl oz (15 mL) Vanilla
- 10 oz (285 g) Pecans","directions":"1. First, taking the paddle attachment at reduced pace, mix the sugar, butter, and salt until flippantly mixed.
2. Next, with the gadget jogging, increase the eggs, a minimal at a year, till they are all absorbed.
3. Then, increase the syrup and vanilla. Combination till perfectly combined.
4. Then, to acquire pies, unfold pecans flippantly in pie shells. Fill with syrup blend.
5. Finally, bake at 450°F (230°C) for 10 minutes.","url":"https://recipe.bluelayer.org/recipe/4921/pecan-pie-filling"},{"id":"4920","title":"Pumpkin Pie Filling","ingredients":"- 1 lb 101�\"2 oz (750 g) Pumpkin purée, 1 No. 21�\"2 can
- 1 oz (30 g) Pastry flour
- 2 tsp (10 mL) Cinnamon
- 1�\"4 tsp (1 mL) Nutmeg
- 1�\"4 tsp (1 mL) Floor ginger
- 1�\"8 tsp (0.5 mL) Floor cloves
- 5�\"8 tsp (3 mL) Salt
- 10 oz (290 g) Brown sugar
- 10 oz (300 g) Eggs
- 2 oz (60 g) Corn syrup or 50 % corn syrup and 50 percent molasses
- 1 pt 4 oz (600 mL) Milk
- V (A) R I A T I O N S sweet Potato Pie Filling Choice canned sweet potatoes, exhausted and puréed, for the pumpkin. Squash Pie Filling Alternative puréed squash for the pumpkin.","directions":"1. First, place pumpkin purée in the bowl of a mixer equipped with a whip attachment.
2. Next, sift jointly the flour, spices, and salt.
3. Then, increase the flour blend and sugar to the pumpkin. Blend at second rate till tender and effectively combined.
4. Then, include the eggs and incorporate in. Scrape down the facets of the bowl.
5. Then, switch the gadget to reduced rate. slowly pour in the syrupmolasses combination, then the milk. Combine until lightly merged.
6. Finally, fill the pie shells.","url":"https://recipe.bluelayer.org/recipe/4920/pumpkin-pie-filling"},{"id":"4919","title":"Custard Pie Filling","ingredients":"- 5 8-inch (20-cm) pies 4 9-inch (23-cm) pies 3 10-inch (25-cm) pies
- 2 lb (900 kg) Eggs
- 1 lb (450 g) Sugar
- 1 tsp (5 mL) Salt
- 1 fl oz (30 mL) Vanilla
- 21�\"2 qt (2.5 L) Milk (check out notice)
- 1�?\"11�\"2 tsp (5�?\"7 mL) Nutmeg","directions":"1. First, battle the eggs flippantly. Insert sugar, salt, and vanilla. Merge until gentle. Do not whip air into the combination.
2. Next, stir in the milk. Skim off any foam.
3. Then, pour into the unbaked pie shells.
4. Then, sprinkle tops with nutmeg.
5. Finally, bake at 450°F (230°C) for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/4919/custard-pie-filling"},{"id":"4918","title":"Previous-Formed Apple Pie Filling","ingredients":"- 6 8-inch (20-cm) pies 5 9-inch (23-cm) pies 4 10-inch (25-cm) pies
- 9 lb EP (4.1 kg EP) fresh peeled, sliced apples
- 2 fl oz (60 mL) Lemon juice
- 2 lb (900 g) Sugar
- 3 oz (90 g) Cornstarch
- 1�\"4 oz (11�\"4 tsp) (7 g (6 mL)) Salt
- 1�\"4 oz (41�\"4 tsp) (7 g (21 mL)) Cinnamon
- 1 tsp (5 mL) Nutmeg
- 3 oz (90 g) Butter","directions":"1. First, pick out enterprise, tart apples.
2. Next, merge apple slices and lemon juice in a superior blending bowl and throw to coat apples with the juice.
3. Then, merge collectively the sugar, starch, salt, and spices.
4. Then, insert to the apples and throw carefully till nicely blended.
5. Finally, fill pie shells. Dot the filling with butter just before ecosystem the greatest crusts in position.","url":"https://recipe.bluelayer.org/recipe/4918/previous-formed-apple-pie-filling"},{"id":"4917","title":"Raisin Pie Filling","ingredients":"- 13 oz (360 g) Raisins
- 13 fl oz (400 mL) Water
- 2 fl oz (50 mL) Water, cold
- 1�\"2 oz (15 g) Cornstarch or changed starch
- 4 oz (114 g) Sugar
- 1�\"2 tsp (2 mL) Salt
- 31�\"2 tsp (18 mL) Lemon juice
- 1�\"2 tsp (2 mL) Grated lemon zest
- 1�\"5 tsp (1 mL) Cinnamon
- 0.6 oz (18 g) Butter","directions":"1. First, mix the raisins and water in a saucepan. Simmer 5 minutes.
2. Next, blend the water and starch. Stir into the raisins and simmer until finally thickened.
3. Then, increase the staying elements. Stir until sugar is dissolved and mix is uniform.
4. Then, amazing effectively.
5. Finally, fill pie shells.","url":"https://recipe.bluelayer.org/recipe/4917/raisin-pie-filling"},{"id":"4916","title":"Rhubarb Pie Filling","ingredients":"- 3 lb 8 oz (1.6 kg) Clean rhubarb
- 8 fl oz (250 mL) Water
- 8 oz (225 g) Sugar
- 4 fl oz (125 mL) Water
- 2.5 oz (75 g) Cornstarch
- 8 oz (225 g) Sugar
- 1 tsp (5 mL) Salt
- 1 oz (30 g) Butter","directions":"1. First, slice the rhubarb into 1-within. (21�\"2-cm) parts.
2. Next, merge the rhubarb, water, and sugar in a saucepan. bring to a boil and simmer 2 minutes.
3. Then, incorporate the water and starch. Stir into the rhubarb and boil until finally thick and obvious.
4. Then, increase the getting components. Stir carefully until finally the sugar is dissolved and the butter is melted.
5. Then, interesting comprehensively.
6. Finally, fill pie shells.","url":"https://recipe.bluelayer.org/recipe/4916/rhubarb-pie-filling"},{"id":"4915","title":"Contemporary Strawberry Pie Filling","ingredients":"- 3 8-inch (20-cm) pies 2 10-inch (25-cm) pies
- 4 lb 8 oz (2050 g) New full strawberries
- 8 fl oz (250 mL) Water, cold
- 14 oz (400 g) Sugar
- 2 oz (60 g) Cornstarch or altered starch
- 1�\"2 tsp (2 mL) Salt
- 1 fl oz (30 mL) Lemon juice","directions":"1. First, hull, clean and drain the berries. Fixed apart 3 lb 8 oz (1.6 kg) berries. This sort of could possibly be remaining entire if lower or lower inside halves or quarters if superior.
2. Next, mash or purée the staying 1 lb (450 g) berries. Merge with the water. (If a distinct filling is favored, this blend may possibly be strained.).
3. Then, merge alongside one another the sugar, starch, and salt. Stir into the cold juice and water mix until no lumps continue being.
4. Then, bring to a boil, stirring continuously. Cook right until thickened.
5. Then, remove from warm and stir in the lemon juice.
6. Then, great to place temperature however do not chill.
7. Then, stir to get rid of lumps. Fold in the reserved berries.
8. Finally, fill baked pie shells and chill (do not bake).","url":"https://recipe.bluelayer.org/recipe/4915/contemporary-strawberry-pie-filling"},{"id":"4914","title":"Blueberry Pie Filling (Frozen Fruit)","ingredients":"- 5 lb (2250 g) Frozen unsweetened blueberries as demanded as essential Water
- 6 oz (175 g) Sugar
- 6 fl oz (190 mL) Water, cold
- 3 oz (90 g) Cornstarch or improved strach
- 14 oz (412 g) Sugar
- 1�\"4 oz (11�\"4 tsp) (8 g (7 mL)) Salt
- 1�\"8 oz (21�\"8 tsp) (4 g (10 mL)) Cinnamon
- 1.5 fl oz (45 mL) Lemon juice","directions":"1. First, thaw blueberries in initial container with no opening.
2. Next, drain the berries.
3. Then, merge the cold water and cornstarch.
4. Then, provide the juice blend to a boil. Stir in the starch. Return to a boil to thicken.
5. Then, stir in the sugar, salt, cinnamon, and lemon juice. Stir over heat until finally the sugar is dissolved.
6. Then, pour the syrup about the worn out blueberries. Merge carefully. Interesting thoroughly.
7. Finally, fill pie shells.","url":"https://recipe.bluelayer.org/recipe/4914/blueberry-pie-filling-frozen-fruit"},{"id":"4913","title":"Apple Pie Filling (Canned Fruit)","ingredients":"- 6 lb 8 oz (3 kg) Canned apples (1 No. 10 can)
- as essential (as required) Water
- 8 fl oz (250 mL) Water, cold
- 3 oz (90 g) Cornstarch or improved starch
- 1 lb 4 oz (575 g) Sugar
- 1�\"4 oz (11�\"4 tsp) (7 g (6 mL)) Salt
- 1�\"4 oz (41�\"4 tsp) (7 g (21 mL)) Cinnamon
- 1 tsp (2 g (5 mL)) Nutmeg
- 3 oz (90 g) Butter","directions":"1. First, drain the apples and help you save the juice.
2. Next, insert more than enough water to the juice to evaluate 11�\"2 pt (750 mL).
3. Then, combine the cold water and starch.
4. Then, provide the juice combination to a boil.
5. Then, stir inside the starch blend and return to a boil.
6. Then, increase the becoming elements (unless the tired apples). Simmer right until the sugar is dissolved.
7. Then, pour the syrup around the apples and combine carefully. Interesting extensively.
8. Finally, fill pie shells.","url":"https://recipe.bluelayer.org/recipe/4913/apple-pie-filling-canned-fruit"},{"id":"4912","title":"Graham Cracker Crust","ingredients":"- 5 pies 8 inches (20cm) in diameter
- 1 lb (450 g) Graham cracker crumbs
- 8 oz (225 g) Sugar
- 8 oz (225 g) Butter, melted","directions":"1. First, combination crumbs and sugar inside blending bowl.
2. Next, include butter and merge till flippantly put together and crumbs are all moistened via the melted butter.
3. Then, scale the combination into pie pans: 8 oz (225g) for 9-within. (23-cm) pans; 6 oz (175g) for 8-in. (20-cm) pans.
4. Then, spread blend frivolously on bottom and aspects of pan. Push another pan on best to pack crumbs lightly.
5. Then, bake at 350°F (175°C) for 10 minutes.
6. Finally, amazing adequately ahead of filling.","url":"https://recipe.bluelayer.org/recipe/4912/graham-cracker-crust"},{"id":"4894","title":"Lentil and Leek Terrine with Smoked Turkey and Prosciutto","ingredients":"- 5 oz (150 g) Lentils, ideally green Le Puy selection (view take note)
- 2 oz (60 g) Carrots, reduce brunoise
- 1 Onion, medium, full, peeled
- 2 Cloves
- 1 Bay leaf
- 2 lb (1 kg) Leeks, small (check out take note)
- 6 oz (185 g) Smoked turkey
- 2 oz (60 g) Prosciutto, sliced tissue-slim
- 1�\"2 oz (15 g) Gelatin powder
- 5 fl oz (150 mL) Chicken stock
- to taste Salt","directions":"1. First, soak the lentils number of hrs or right away. Drain, merge with the carrots, the onion caught with the cloves, and the bay leaf in a heavy pot. Insert more than enough water to cover through a number of inches (extra than 5 cm). Simmer right until smooth nonetheless however business and complete.
2. Next, slender the root finishes and the coarse leaves from the leeks, leaving the lighter green pieces hooked up consequently the leeks will be as prolonged as possible. Clean closely. Simmer or steam until delicate. Chill.
3. Then, slice the turkey into lengthy strips over 1�\"2 within. (12 mm) broad. Wrap every single strip inside a cut of prosciutto.
4. Then, melt the gelatin inside the stock, then heat to dissolve it. Awesome the aspic marginally. Considering that this is a extremely potent aspic, it ought to be saved slightly hot or it will solidify much too all of a sudden after put together with the lentils.
5. Then, blend the aspic with the lentils. Insert salt to taste. from this place, the terrine should be assembled all of a sudden so it is completed right before the aspic sets.
6. Then, line a 11�\"4-qt (1.25-L) terrine with plastic motion picture to deliver unmolding a lot easier. cover the bottom of the terrine with a layer of leeks structured lengthwise and conclusion to finish.
7. Then, fill the terrine with the lentils, alternating with the turkey strips. Set up the strips lengthwise and at periods so they are distrib- uted lightly in the lentils.
8. Then, final with a more layer of leeks, urgent them down firmly and leveling the greatest.
9. Then, protect and chill right away, until fixed company.
10. Finally, unmold and minimize with a sharp knife dipped in sizzling water. Plate and garnish with a handful of salad vegetables. Provide with a vinaigrette, ideally one built with walnut or hazelnut oil.","url":"https://recipe.bluelayer.org/recipe/4894/lentil-and-leek-terrine-with-smoked-turkey-and-prosciutto"},{"id":"4889","title":"Chicken Galantine","ingredients":"- 1 Roasting chicken, about 5 lb (2.25 kg)
- to taste Salt
- to taste White pepper
- 4 fl oz (125 mL) Brandy
- 1 lb (450 g) Chicken Forcemeat I , produced with aspect of the leg meat (watch action 3)
- 1 Liver from the chicken
Garnish:
- 8 oz (225 g) Leg meat against the chicken (from move 4)
- 2 oz (60 g) Smoked ham
- 2 oz (60 g) Treated beef tongue, cooked
- 1 oz (30 g) Pimientos, rinsed and dried
- 1 oz (30 g) Truffles (optional)
- 2 oz (60 g) Pistachios, blanched and skinned
- as essential (as required) Chicken stock","directions":"1. First, one working day in progress, plan the chicken. Minimize off the wings at the moment joint. Slit the pores and skin of the chicken alongside the spine and meticulously remove the pores and skin within one piece. Remove the breasts, preserving them full. Remove the meat from the legs and wings and guide it for creating the forcemeat.
2. Next, lay the pores and skin flat, in up, and slim it into a interesting rectangle. Remove all body weight and connective tissue. Position a piece of cheesecloth on a sheet pan and lay the pores and skin in the centre of it.
3. Then, butterfly the breast meat and pound it flat consequently the 2 breasts jointly create a rectangle. Destination the flattened breast meat on the heart of the pores and skin. There really should be at minimal 1�?\"2 in. (2�?\"5 cm) of pores and skin displaying close to all aspects of the breast meat rectangle.
4. Then, slender all weight and connective tissue from the leg and wing meat and evaluate 9 oz (250 g) for producing the forcemeat. Evaluate a more 8 oz (225 g) leg meat for the garnish and mix it with the staying brandy. E book any getting meat for a different employ the service of.
5. Then, employ the service of the carcass and giblets for creating stock.
6. Then, plan the forcemeat, grinding it amazingly good so of getting a food items processor or via passing it 3 days in the course of the fine blade of a grinder. Retain it cold at all instances.
7. Then, soak, new, and liquefy the livers according to the technique on. Blend the liver purée with the forcemeat.
8. Then, slash the chicken leg meat, ham, tongue, pimiento, and truffle into reduced cube.
9. Then, blend the diced garnish and the pistachios into the forcemeat until nicely blended.
10. Then, drain the brandy to the chicken pores and skin and pat dry with a fresh towel.
11. Then, sort the forcemeat into a cylinder the period of the breast meat rectangle. Point the forcemeat on the breast meat and roll it up into the pores and skin with the assistance of the cheesecloth.
12. Then, roll the galantine in the cheesecloth and tie the finishes. Then roll the galantine in a sheet of parchment, doing the job to acquire the roll as delicate as prospective. Tie the roll loosely at 2-in. (5-cm) periods. (This technique is utilized once the galantine should be completely tender, with no tie marks. For a a lot easier tactic, tie the cheesecloth roll in 3 or 4 areas and at the finishes.).
13. Then, poach the galantine slowly but surely inside chicken stock until the inner temperature is 160°F (71°C).
14. Finally, remove from the stock, unwrap, and beautify as chosen.","url":"https://recipe.bluelayer.org/recipe/4889/chicken-galantine"},{"id":"4866","title":"Cheese Wafers","ingredients":"- 1 lb (500 g) Sharp cheddar cheese, grated
- 8 oz (250 g) Butter, softened
- 12 oz (375 g) Bread flour
- 1�\"2 tsp (2 mL) Salt
- 1�\"4 tsp (1 mL) White pepper","directions":"1. First, incorporate all components in the bowl of a mixer. Combination at small pace with the paddle attachment right until the combination varieties a dough.
2. Next, remove from the mixer and knead evenly on a floured board till the dough retains jointly effectively.
3. Then, divide the dough into 4 or 5 parts. Roll each and every piece into a cylinder 1 inside. (21�\"2 cm) inside diameter. Wrap in waxed paper or plastic motion picture and chill.
4. Then, reduce the dough into skinny rounds a small fewer than 1�\"4 in. (1�\"2 cm) thick. Destination on greased baking sheets.
5. Then, bake at 450°F (230°C) over 10 minutes, till crisp and evenly browned.
6. Finally, provide warm or cold as an hors d�?Toeuvre or as a soup accompaniment.","url":"https://recipe.bluelayer.org/recipe/4866/cheese-wafers"},{"id":"4862","title":"Quiche au Fromage (Cheese Tart)","ingredients":"- 16 1�\"4 of tart
- 2 lb (900 g) Mealy Pie Dough
- 1 lb (450 g) Swiss or Gruyère cheese, grated
- 12 Eggs, crushed
- 1 pt (500 mL) heavy cream
- 2 pt (950 mL) Milk
- 2 tsp (10 mL) Salt
- 1�\"4 tsp (1 mL) White pepper
- 1�\"8 tsp (0.5 mL) Nutmeg","directions":"1. First, scale the dough into 4 areas, 8 oz (225 g) every.
2. Next, roll the dough into 4 circles, 1�\"8 within. (3 mm) thick.
3. Then, in good shape the dough into 4 8-in. (20-cm) pie pans or tart pans.
4. Then, preserve the pie shells in the fridge till expected (check out observe).
5. Then, sprinkle 4 oz (110 g) cheese into the bottom of every tart shell.
6. Then, beat collectively the eggs, cream, milk, and seasonings. Pour into the tart shells.
7. Then, place the tarts in a 375°F (190°C) oven on the bottom shelf or, if making use of a deck oven, right on the deck.
8. Then, bake until the filling is established, over 20�?\"30 minutes.
9. Finally, provide sizzling or cold. Slash into wedges of preferred dimension.
Recipe note: Pastry shells may possibly be partly baked ahead of filling if raw bottoms are likely to be a condition. This is once in a while the situation if you are working with vibrant aluminum pie pans or if the bottom heat of the oven isn�?Tt highly effective adequate. View site 950 for course of action.","url":"https://recipe.bluelayer.org/recipe/4862/quiche-au-fromage-cheese-tart"},{"id":"4857","title":"Spicy Meat Empanadas","ingredients":"- 8 oz (240 g) Bread flour
- 4 oz (120 g) Cake flour
- 11�\"2 oz (45 g) Lard or vegetable shortening
- 3�\"4 tsp (3 mL) Salt
- 6 fl oz (180 mL) Sizzling water
- 18 oz (480 g) Picadillo","directions":"1. First, sift the 2 flours with each other into a blending bowl.
2. Next, insert the lard or shortening and combine it appropriately with the flour.
3. Then, dissolve the salt in the water and increase it to the flour mix. Combine to deliver a reasonably rigid dough. Knead the dough for a number of minutes, until delicate.
4. Then, allow for the dough unwind 30 minutes.
5. Then, divide the dough into 24 equivalent elements by way of rolling it into a extensive cylinder and chopping it into equivalent segments.
6. Then, roll every single piece into a ball.
7. Then, for every empanada, flatten a ball of dough and roll out into a circle 4 within. (10 cm) in diameter.
8. Then, brush the rim of the circle flippantly with water.
9. Then, destination about 3�\"4 oz. (20 g) picadillo on one aspect of the circle. Fold the other aspect over it to create a turnover. Thrust the dough near the filling to strain out air. Seal the benefit perfectly via crimping with the tines of a fork.
10. Then, deep-fry at 375°F (190°C) till golden brown.
11. Finally, provide quickly. If preferred, accompany with Guacamole or Salsa Cruda.","url":"https://recipe.bluelayer.org/recipe/4857/spicy-meat-empanadas"},{"id":"4808","title":"New Egg Pasta","ingredients":"- 1 lb (450 g) Bread flour
- 5 Eggs
- 1�\"2 fl oz (15 mL) Olive oil pinch pinch Salt","directions":"1. First, put the flour in a mound on a energy appear. Create a very well in the heart and incorporate the eggs, oil, and salt.
2. Next, doing work from the heart outward, slowly combine the flour into the eggs to create a dough.
3. Then, while it is corporation sufficient to knead, start kneading the dough, including a lot more flour. If the dough is nonetheless sticky the moment all the flour includes been provided, include more more flour, a minor at a year.
4. Then, protect the dough and permit it unwind for at minimum 30 minutes.
5. Then, minimize the dough into 3 to 5 components. Established the rollers of a pasta device at the widest opening. Move the areas of dough throughout the cream, folding them inside thirds immediately after every single go and dusting them evenly with flour to maintain them to taking sticky. continue passing every piece in the course of the cream until finally it is gentle.
6. Finally, doing work with one piece of dough at a year, minimize the width involving the rollers one notch and go the dough all through them back again. At the time every move, change the rollers one notch narrower, filth the dough with flour, and go it all through once more. Proceed until the dough is as slender as preferred. The pasta is at this time geared up to reduce into preferred designs and to cook. see less than for reducing guidance.","url":"https://recipe.bluelayer.org/recipe/4808/new-egg-pasta"},{"id":"4793","title":"Braised Beef with Ancho Chiles","ingredients":"- 6 lb (2.75 kg) Beef chuck, nicely trimmed, inside significant components
- as demanded Vegetable oil
- 1 lb (900 g) Onion, sliced
- 4 oz (120 g) Slab bacon, in 1 piece
- 4 Full dried ancho chiles, stems and seeds eradicated (check out observe)
- 1 oz (30 g) Garlic, coarsely chopped
- 1�\"4 tsp (1 mL) Flooring cumin
- 1�\"4 tsp (1 mL) Dried thyme
- 3�\"4 tsp (3 mL) Dried oregano
- 2 oz (60 g) Tomato paste
- 3 pt (1.5 L) White stock
- 1 tbsp (15 mL) Salt
- 1 tsp (5 mL) Pepper","directions":"1. First, inside a braising pan, brown the beef very well in vegetable oil. Brown simply just a small of the meat at a period if essential to stop in excess ofcrowding the pan. Remove the meat from the pan.
2. Next, getting more more oil as demanded, brown the onions about moderate warm right until they are properly browned nevertheless not scorched.
3. Then, return the beef to the pot and incorporate the getting components.
4. Then, deliver to a boil, cover, and issue in an oven at 325°F (165°C). Braise for about 2 hours, until the meat is extremely comfortable.
5. Then, remove the meat from the braising liquid and preserve sizzling. Discard the bacon.
6. Then, degrease the cooking liquid.
7. Then, remove the chiles from the liquid. Stage the chiles, pores and skin aspect down, on a chopping board, and very carefully scrape the smooth pulp to the within look. Discard the slim, clear skins. Stir the pulp again into the cooking liquid.
8. Then, get rid of the liquid over delicate heat to about 11�\"2 pt (700 mL).
9. Finally, style and include far more salt and pepper if required.","url":"https://recipe.bluelayer.org/recipe/4793/braised-beef-with-ancho-chiles"},{"id":"4788","title":"Broiled Strip Loin Steak Maître d�?THôtel","ingredients":"- 10 Strip loin steaks, boneless, 10�?\"12 oz (300�?\"350 g) every
- to taste Salt
- to taste Black pepper
- as needed as needed Vegetable oil
- 5 oz (150 g) Maître d�?THôtel Butter","directions":"1. First, slender steaks as vital, leaving a thin layer of excess weight on the advantage.
2. Next, time the steaks to taste with salt and pepper. Brush evenly with oil.
3. Then, position the steaks on a preheated grill or broiler.
4. Then, whenever the steak is more than one-fourth finished, switch it about 60�?\"90 concentrations to grill-mark it (watch Determine 11.6).
5. Then, whilst the steak is 50 percent-performed, flip it around and thorough the cooking to the preferred doneness. If turning with a fork, pierce the bodyweight, not the meat, or juices will be misplaced.
6. Finally, remove the steaks to the broiler and mechanically Area on a hot plate. top just about every steak with a 1�\"2-oz (15-g) cut of skilled butter.","url":"https://recipe.bluelayer.org/recipe/4788/broiled-strip-loin-steak-ma-tre-d-th-tel"},{"id":"4766","title":"Shrimp Bisque","ingredients":"- 1 oz (30 g) Butter
- 2 oz (60 g) Onions, minimize brunoise
- 2 oz (60 g) Carrots, slice brunoise
- 1 lb (500 g) Little shrimp, shells on little piece tiny piece Bay leaf
- pinch Dried thyme
- 4 Parsley stems
- 1 oz (30 g) Tomato paste
- 2 oz (60 mL) Burnt brandy (see observe)
- 6 oz (200 mL) White wine
- 1 qt (1 L) Fish velouté
- 1 pt (500 mL) Fish stock
- 1 cup (250 mL) heavy cream, hot to taste Salt
- to taste White pepper","directions":"1. First, heat the butter in a saucepan above medium warm.
2. Next, increase the onions and carrots. Sauté right until they are frivolously browned.
3. Then, increase the shrimp, bay leaf, thyme, and parsley stems. Sauté right until the shrimp switch crimson.
4. Then, include the tomato paste and stir nicely.
5. Then, incorporate the brandy and wine.
6. Then, remove the shrimp. Peel and devein them. Return the shells to the saucepan.
7. Then, slash the shrimp into lower cube and guide for garnish.
8. Then, include the fish velouté and stock to the saucepan.
9. Then, worry. Return the soup to the saucepan and provide back again to a simmer.
10. Finally, at services period, include the hot cream and the diced shrimp. Year to taste.
Recipe note: Burnt brandy is brandy that includes been heated in a saucepan and flamed (closely) to melt away off the alcoholic beverages.","url":"https://recipe.bluelayer.org/recipe/4766/shrimp-bisque"},{"id":"4751","title":"Oxtail Soup","ingredients":"- 6 lb (2.7 kg) Oxtails
Mirepoix:
- 10 oz (300 g) Onion, medium cube
- 5 oz (150 g) Carrot, medium cube
- 5 oz (150 g) Celery, medium cube
- 6 qt (6 L) Brown stock (see notice)
Sachet:
- 1 Bay leaf pinch pinch Dried thyme
- 6 Peppercorns
- 2 Entire cloves
- 1 Garlic clove
- 11�\"4 lb (600 g) Carrots, little cube
- 11�\"4 lb (600 g) White turnips, lower cube
- 10 oz (300 g) Leeks, white component just, lower julienne
- 4 oz (125 g) Butter
- 10 oz (300 g) Tomatoes (canned), drained, coarsely chopped
- 2 fl oz (60 mL) Sherry (optional)
- to taste Salt
- to taste Pepper","directions":"1. First, applying a significant chef�?Ts knife, minimize the oxtails into pieces at the joints.
2. Next, stage the oxtails in a bake pan and brown in a 450°F (230°C) oven. After they are partly browned, incorporate the mirepoix to the pan and brown it alongside with the oxtails.
3. Then, level the oxtails and mirepoix in a stockpot with the stock.
4. Then, pour off the excess weight from the pan within which the meat was browned. Deglaze the pan with a minor of the stock and incorporate this to the stockpot.
5. Then, bring to a boil. Protect against heat to a simmer and skim perfectly. Include the sachet.
6. Then, simmer until the meat is gentle, about 3 hours. Incorporate a minor water if important throughout cooking to retain the meat thoroughly included.
7. Then, remove the elements of oxtail from the broth. Slender the meat off the bones and cube it. Destination it in a tiny pan with a minimal of the broth. Maintain sizzling if the soup is to be completed quickly, or chill for afterwards retain the services of.
8. Then, stress the broth. Degrease diligently.
9. Then, sweat the carrots, turnips, and leeks inside the butter until finally more than 50 %-cooked.
10. Then, increase the broth. Simmer till greens are gentle.
11. Then, include the tomatoes and the reserved oxtail meat. Simmer a more second.
12. Finally, incorporate the sherry, if preferred. Period to taste with salt and pepper.","url":"https://recipe.bluelayer.org/recipe/4751/oxtail-soup"},{"id":"4738","title":"Tartar Sauce","ingredients":"- 4oz (125 g) Dill pickles or bitter gherkins
- 2 oz (60 g) Onions
- 2 oz (60 g) Capers
- 1 qt (1 L) Mayonnaise
- 2 tbsp (30 mL) Chopped parsley","directions":"1. First, chop the pickles and onions Pretty good. Chop the capers if they are massive, or depart entire if reduced.
2. Next, drive the pickles and capers in a fantastic sieve or squeeze out in a piece of cheesecloth consequently they don�?Tt deliver the sauce way too liquid.
3. Finally, merge all substances in a stainless-metallic bowl and combination very well.","url":"https://recipe.bluelayer.org/recipe/4738/tartar-sauce"},{"id":"4729","title":"Ponzu Sauce","ingredients":"- 2 fl oz (60 mL) Mirin (sweet Eastern rice wine)
- 12 fl oz (375 mL) Soy sauce
- 12 fl oz (375 mL) Lemon juice
- 6 fl oz (150 mL) Rice vinegar
- 1�\"2 oz (15 g) Katsuobushi (shaved dried bonito flakes)
- 1 piece about (1 piece more than) Kombu (Eastern kelp) 21�\"2 inside. sq. 6 cm sq.","directions":"1. First, warm the mirin inside a low saucepan. Tilt the pan in direction of the flame to ignite (or light-weight with a match) and burn up off the liquor.
2. Next, incorporate the mirin with the staying elements. Refrigerate right away.
3. Finally, worry. Force on the solids to pressure out all liquid.","url":"https://recipe.bluelayer.org/recipe/4729/ponzu-sauce"},{"id":"4664","title":"Classic German Potato Soup","ingredients":"1 meaty ham bone, 2 bay leaves, 3 quarts water, 1 diced onion, 2 sliced celery stalks, 6-8 diced potatoes, 3 carrots, salt and pepper, 1 cup cabbage, 1 tbsp parsley.","directions":"Boil the ham bone and bay leaves in water for 60 minutes. Remove the bone and chop the meat into bite-sized pieces. Return meat to the pot and add onion, celery, potatoes, carrots, salt, pepper, cabbage, and parsley. Simmer until all vegetables are tender.","url":"https://recipe.bluelayer.org/recipe/4664/classic-german-potato-soup"},{"id":"4656","title":"Cardamom Coffee Cakes","ingredients":"1 1/2 cups milk
1 packet cake yeast
3/4 cup sugar
6 1/4 cups sifted all-purpose flour
1/2 cup butter
1/4 teaspoon salt
3 egg yolks
1 teaspoon cardamom
Topping: 2 tablespoons milk, 6 tablespoons sugar","directions":"Scald milk and cool to lukewarm. Crumble yeast into a bowl, add 1 teaspoon sugar and lukewarm milk. Beat in 3 cups of flour; beat until smooth. Cover well and let rise until light and double in bulk, 1-1 1/2 hours. Add softened butter, remaining sugar, salt, egg yolks, cardamom, and 3 cups flour. Mix well. Place remaining 1/4 cup of flour on a board or pastry cloth for kneading. Turn out dough and knead until soft and elastic. Place in a greased bowl. Cover well. Set aside to rise until double, 1 to 1 1/2 hours. Cut risen dough in half for 2 coffee cakes (braids). Cut each half into 3 sections. Roll each piece into a roll 16 inches long. Pinch 3 rolls together at one end, braid, and pinch the other ends together. Place braid on a cookie sheet. Make the second braid and place on a cookie sheet. Let braids rise until double, about 45 minutes. For topping, brush each braid with 1 tablespoon milk and sprinkle with 3 tablespoons sugar. Bake in a moderate oven (375","url":"https://recipe.bluelayer.org/recipe/4656/cardamom-coffee-cakes"},{"id":"4649","title":"Streusel Kuchen","ingredients":"1/2 cup mashed potato
1/2 cup potato water
1/2 cup butter and other shortening
1/2 cup sugar
3 1/2 cups flour
1 cup yeast dissolved in 1/2 cup lukewarm water
2 eggs, well beaten
1/2 cup sugar
1 1/2 cups flour
Topping: 1 cup flour, 1/2 cup sugar, 1 egg yolk (well beaten)","directions":"Mix together the mashed potatoes, potato water, shortening, and sugar. Add to this about 3 1/2 cups flour and the dissolved yeast. Set this dough aside to rise in a warm place overnight. The next morning add the eggs, 1/2 cup sugar, and 1 1/2 cups flour. Let this mixture stand in a warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and place in greased oblong pans. When cakes are ready to be put into the oven, brush the top of the cake with melted butter. Strew over the tops of the cakes the topping mixture, which should be rubbed through a coarse sieve. Bake at 400","url":"https://recipe.bluelayer.org/recipe/4649/streusel-kuchen"},{"id":"4643","title":"German Bread","ingredients":"1/2 cup butter
3/4 cup sugar
1 cup yeast dissolved in 1/4 cup lukewarm water
1 cup scalded milk
2 eggs, well beaten
2 1/2 to 3 cups bread flour
1 1/4 cups soft bread crumbs
3 tablespoons soft brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons melted butter","directions":"Cream together the butter and sugar, add the scalded milk and mix well. When lukewarm, stir in the dissolved yeast, eggs, and flour (using more flour if needed to make a stiff batter). Beat the mixture well, cover, and let rise in a warm place about 1 1/2 hours or until double in bulk. When light, beat back well. Grease deep pie pans and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough. Sprinkle the top of the cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt, and cinnamon and mix well. Let the cakes rise about 20 minutes and bake at 400","url":"https://recipe.bluelayer.org/recipe/4643/german-bread"},{"id":"4641","title":"Dutch Schnecken","ingredients":"1 cup yeast dissolved in 1 cup warm water
5 tablespoons sugar
1/2 teaspoon salt
2 cups hot milk
2 eggs, well beaten
1/2 cup melted butter
Flour
Topping: 4 tablespoons sugar, 4 tablespoons butter, 1 1/2 teaspoons cinnamon","directions":"Dissolve the yeast cake and add 1 tablespoon of the sugar, the salt, and enough flour to stiffen to a sponge. Let rise for 1 hour, then add the rest of the ingredients, using enough sifted flour to make a soft sponge. Let rise again, then roll out dough on a floured board and cover with a mixture of 4 tablespoons sugar, 4 tablespoons butter, and 1 1/2 teaspoons cinnamon. Roll like a jelly roll and cut into 2-inch pieces. Place on well-greased pans and let rise for a third time, then bake at 400","url":"https://recipe.bluelayer.org/recipe/4641/dutch-schnecken"},{"id":"4640","title":"Coffee Cake (Kaffee Kuchen)","ingredients":"1/2 cup butter
1 egg, separated
1 cup sugar
2 cups milk
6 1/2 cups flour
1 cup yeast dissolved in 1/3 cup lukewarm water
Melted butter
Brown sugar","directions":"Scald the milk and set aside to cool. Cream the sugar, butter, and egg yolk. Add to this the lukewarm milk, alternately with the flour and the dissolved yeast cake. Beat lightly and add the stiffly beaten egg white. Let this mixture rise overnight. Flour a bake-board and take out large spoonfuls of the dough to which only enough flour has been added to allow it to be rolled into flat cakes. Spread on well-greased pie tins and when light (about 1-1/2 hours), brush melted butter over the top and strew thickly with brown sugar. If desired, spread \\rivels\\\" on top by combining 1/2 cup sugar","url":"https://recipe.bluelayer.org/recipe/4640/coffee-cake-kaffee-kuchen"},{"id":"4597","title":"Cheddar Fans","ingredients":"5 oz sharp cheddar cheese, grated
2 cups sifted unbleached flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter or shortening
1/2 cup milk
Softened butter
Melted butter","directions":"Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl if not already grated. Sift the flour, baking powder, and salt into a bowl. Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse cornmeal. Make a well in the center and add the milk all at once. Stir with a fork until the dough forms a ball. Gently shape the dough into a ball and place on a lightly floured surface. Knead lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with softened butter. Sprinkle 4 strips with the grated cheddar cheese, stack them on top of each other, and top with the 5th strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with melted butter. Bake at 450","url":"https://recipe.bluelayer.org/recipe/4597/cheddar-fans"},{"id":"4593","title":"Poppin' Fresh Barbe Cups","ingredients":"3/4 lb lean ground beef
1 tablespoon minced onion
2 tablespoons brown sugar
12 biscuits (from an 8-oz tube or your favorite recipe)
1/2 cup barbecue sauce (store-bought or homemade)
3/4 cup sharp cheddar cheese, shredded","directions":"In a skillet, brown the ground beef and drain off excess fat. Stir in the barbecue sauce, onion, and brown sugar, then set aside. Separate the biscuit dough into 12 pieces and press one into each of 12 ungreased muffin cups, pressing the dough up the sides to the rim. Spoon the meat mixture into the cups and sprinkle with shredded cheddar cheese. Bake in a preheated 400","url":"https://recipe.bluelayer.org/recipe/4593/poppin-fresh-barbe-cups"},{"id":"4591","title":"French Toast Cheddar Sandwiches","ingredients":"2 large eggs
1/3 cup milk or light cream
1/2 teaspoon salt
8 slices white bread
Prepared mustard
4 thick slices cheddar cheese
3 tablespoons butter","directions":"Heat a heavy skillet or cast iron griddle. Beat the eggs in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat surface. Spread one side of 4 slices of bread lightly with the mustard. Top each with a slice of cheddar cheese. Butter the remaining 4 slices of bread and place on top of each cheese slice, butter side down. Heat the butter in the skillet or on the griddle. Lightly dip each sandwich into the egg mixture, coating both sides. Allow excess egg mixture to drain back into the bowl. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches, adding more butter to the skillet or griddle if needed. Alternatively, place the sandwiches on a greased baking sheet and brown in the oven at 450","url":"https://recipe.bluelayer.org/recipe/4591/french-toast-cheddar-sandwiches"},{"id":"4555","title":"Kentucky Hot Brown","ingredients":"For each serving: 2 pieces toast, Turkey breast slices, 3 slices crisp bacon, 1/3 cup Parmesan cheese, 1 tablespoon butter or margarine, 1 cup white sauce, Tomato half (optional). White Sauce (for each cup): 2 tablespoons flour, 2 tablespoons butter or margarine, Salt and pepper, 1 cup milk","directions":"To make white sauce, melt butter or margarine. Remove from heat and add flour, salt and pepper. Mix properly. Return to heat and add milk slowly, stirring often. Return to medium heat and cook, stirring continuously, until sauce thickens and starts to bubble. Use shallow oval or rectangular casserole dishes to gather Hot Brown. (If desired, place tomato half at one end of casserole.) Place 2 pieces toast in bottom of casserole (one piece may have to be cut to fit in ends of dish.) Heap turkey breast slices upon toast (be sure to use \\real\\\" turkey instead of rolled","url":"https://recipe.bluelayer.org/recipe/4555/kentucky-hot-brown"},{"id":"4542","title":"Horseshoes","ingredients":"4 pieces thick toast, 4 hamburger patties (cooked to liking), 1 bag thin French fries (cooked), 1 can Cheddar cheese soup, 1/2 soup can milk, 2 tablespoons Worcestershire sauce, Garlic to taste","directions":"Blend cheese soup, Worcestershire sauce and garlic and cook till gentle. Place 2 sections of toast upon a plate and put a hamburger upon top of each then a layer of fries upon top of that and then cover with cheese sauce.","url":"https://recipe.bluelayer.org/recipe/4542/horseshoes"},{"id":"4516","title":"Fried Green Tomato Sandwiches","ingredients":"1 (8 ounce) package sliced bacon, 1 large egg white, 1/4 teaspoon salt, 1/2 cup cornmeal, 1/2 teaspoon coarsely ground black pepper, 1 pound green tomatoes (3 medium) (cut in 1/2-inch slices), 1/4 cup low-fat mayonnaise dressing, 1/4 cup low-fat plain yogurt, 2 tablespoons chopped fresh chives, 4 green-leaf lettuce leaves, 8 slices firm whole-grain or white bread (toasted)","directions":"Cook bacon. Drain on paper towels. Meanwhile, in pie pan, beat egg white and salt. In another pie pan, combine cornmeal and 1/4 teaspoon pepper. Dip tomato slices in egg-whites to coat evenly sides, then dip in cornmeal to coat evenly sides thoroughly. Place upon waxed paper. In bacon drippings in skillet, cook tomato, a couple at a time, over medium-high heat until golden brown and heated throughout, about 3 minutes. Drain. In low bowl, mix mayonnaise, yogurt, chives, and 1/4 teaspoon pepper. Spread upon toast. Arrange lettuce, tomatoes, and bacon between toast slices.","url":"https://recipe.bluelayer.org/recipe/4516/fried-green-tomato-sandwiches"},{"id":"4507","title":"Elvis Presley's Fried Peanut Butter and Banana Sandwich","ingredients":"1 slice ripe banana, 2 slices white bread, 3 tablespoons peanut butter, 2 tablespoons butter","directions":"In a tiny bowl, mash the banana with the back of a spoon. Toast the bread evenly. Spread the peanut butter upon one piece of toast and the mashed banana upon the other. Fry the sandwich in melted butter until each side is golden brown. Cut diagonally and serve hot.","url":"https://recipe.bluelayer.org/recipe/4507/elvis-presleys-fried-peanut-butter-and-banana-sandwich"},{"id":"4500","title":"Dill-icious Turkey Sandwich","ingredients":"1 1/2 tablespoons nonfat mayonnaise, 2 teaspoons bottled capers (drained), 2 sprigs chopped fresh dill or 1/2 teaspoon dried dill, 1/4 teaspoon freshly ground black pepper, 2 pieces pumpernickel bread, 2 slices fat free smoked turkey breast, 3 thin slices cucumber, 1 thin slice red onion","directions":"Mix mayonnaise, capers, dill and pepper, blending properly. Spread mix lightly over bread. Layer with turkey, cucumber and red onion. Makes 1 sandwich.","url":"https://recipe.bluelayer.org/recipe/4500/dill-icious-turkey-sandwich"},{"id":"4463","title":"Chicken Salad Sandwich with Lemon-Herb Dressing","ingredients":"1/4 cup mayonnaise, 1/4 cup plain yogurt, 1 tablespoon chopped fresh dill, 1/2 teaspoon grated lemon zest, 2 teaspoons lemon juice, 1/4 teaspoon salt (or to taste), 2 cooked whole boneless skinless chicken breasts (cut into 1/4-inch cube), 4 lettuce leaves (optional), 8 slices multigrain bread","directions":"Combine mayonnaise, yogurt, dill, lemon zest, lemon juice and salt in a medium-size bowl. Add chicken elements. Toss with dressing. Arrange lettuce leaves on 4 slices of bread. Divide chicken salad between 4 slices. Top with remaining bread; cut each sandwich into 4 pieces. Makes 16 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4463/chicken-salad-sandwich-with-lemon-herb-dressing"},{"id":"4459","title":"Chicago-Style Italian Beef Sandwiches","ingredients":"1 (5 to 7 pound) rump roast, 2 cups boiling water, 2 beef flavor bouillon cubes, 1 teaspoon dried marjoram, 1 teaspoon thyme, 1 teaspoon oregano, 1 teaspoon hot pepper sauce (more or less, depending on taste), Salt and pepper to taste, 2 tablespoons Worcestershire sauce, 6 garlic cloves (peeled and mashed), 1/2 cup chopped green bell pepper, 2 or more loaves Italian or Vienna bread, French or any hard crusty bread (sliced down the middle, lengthwise but not all the way through to the other side, then cut into serving size pieces)","directions":"Place roast on a rack, in an open 13 x 9-inch roasting pan with the rack in it. Preheat oven to 325 degrees F. Bake, allowing 25 minutes per pound. Roast will be rare. Cool, and cut very thin. To the drippings in the pan, add the boiling water, bouillon cubes or granules, (1 bouillon cube per cup of boiling water used). Add marjoram, thyme, oregano, hot pepper sauce, salt, pepper, Worcestershire sauce, garlic cloves, and chopped green pepper. Simmer for 15 minutes. Add the thinly sliced beef and cover. Marinate in gravy in fridge overnight. The next day, heat thoroughly, and serve very hot on the French bread, along with a crisp green salad. Produces 8 to 10 sandwiches.","url":"https://recipe.bluelayer.org/recipe/4459/chicago-style-italian-beef-sandwiches"},{"id":"4453","title":"Cheesesteak Pockets","ingredients":"1 tablespoon vegetable oil, 1 medium onion (sliced), 1 (14 ounce) pack frozen beef or chicken sandwich steaks (divided into 8 pieces), 1 can Campbell's Cheddar Cheese Soup, 1 (4 1/2 ounce) jar sliced mushrooms (drained), 4 (6-inch) pita breads (cut in half, forming 2 pockets)","directions":"Heat oil in skillet. Add onion and cook till tender. Add sandwich steaks and cook until browned. Pour off fat. Add soup and mushrooms and heat throughout. Spoon meat mixture into pita pockets. Serves 4.","url":"https://recipe.bluelayer.org/recipe/4453/cheesesteak-pockets"},{"id":"4448","title":"Carnitas","ingredients":"2 to 3 cups cooked pork roast pieces, At least 1/2 cup chopped scallions, Juice of 1 Mexican lime, 1 to 2 tablespoons chopped garlic, Salt and pepper (to taste)","directions":"Preheat oven to 400 degrees F. Mix all ingredients in a roasting pan covered with nonstick spray. Roast for 20 to 30 minutes on maximum rack in oven. Then turn on broiler and broil about 5 minutes to preferred color of brown. Makes 4 to 6 servings.","url":"https://recipe.bluelayer.org/recipe/4448/carnitas"},{"id":"4444","title":"California Chicken Cobb Sandwich","ingredients":"2 small loaves French bread, 3 skinless boneless chicken breast (grilled), 12 pieces bacon (fried crisp), 1 avocado (peeled and seeded), 12 little crisp lettuce leaves. Dressing: 4 ounces cream cheese (softened), 6 tablespoons mayonnaise, 4 ounces gorgonzola or blue cheese (softened)","directions":"Blend components until merged properly. To make sandwiches: Cut the bread into 24 thin slices; toast the bread evenly on both sides. Spread the inside of each piece of bread with sandwich dressing. Cut the grilled chicken breast into diagonal sections to fit the tiny bread rounds. Top 12 pieces of bread and dressing with chicken, bacon sections, avocado slices and lettuce. Top with remaining bread that has been spread with dressing. Serve at once or cover with fresh, dry lettuce leaves to keep wet.","url":"https://recipe.bluelayer.org/recipe/4444/california-chicken-cobb-sandwich"},{"id":"4443","title":"Calico Sandwiches","ingredients":"6 English muffins, 3 tablespoons margarine, 1 (6 1/2 ounce) can tuna (drained), 6 stuffed olives (chopped), 2 hardboiled eggs (chopped), 1/4 cup mayonnaise, 1 celery stalk (chopped fine), 1/8 cup pecan pieces","directions":"Cut English muffins lengthwise; toast, then butter. Combine all components and put between the muffins.","url":"https://recipe.bluelayer.org/recipe/4443/calico-sandwiches"},{"id":"4440","title":"Brats 'n' Beer","ingredients":"1 (12 ounce) can or bottle beer (not dark), 4 bratwurst (over 1 pound), 1 cute or Spanish onion (thinly sliced and divided into rings), 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 4 hot dog buns","directions":"Prepare coals for direct grilling. Pour beer into large medium saucepan with ovenproof handle. (If not ovenproof, wrap heavy-duty foil around handle.) Place saucepan on grill. Pierce bratwurst with knife; add to beer. Simmer, covered, over medium coals, 15 minutes, turning once. Place onion rings on heavy-duty foil. Drizzle with oil; sprinkle with salt and pepper. Fold sides of foil around rings to enclose. Place onion slices on grill. Grill, uncovered, 10 to 15 minutes or until onion slices are tender. Go bratwurst to grill. Remove saucepan from grill; discard beer. Grill bratwurst, 10 minutes or until browned and cooked throughout, turning once. Place bratwurst inside rolls. Top each with onions. Garnish as preferred.","url":"https://recipe.bluelayer.org/recipe/4440/brats-n-beer"},{"id":"4439","title":"Brats and Beer","ingredients":"4 bratwurst, 1 cup beer, 1/2 cup water, Dijon-style mustard, Hot dog buns","directions":"Prepare grill to medium heat. Pierce bratwurst 3 times with a fork. Place brats into a skillet. Add the beer and water. Cover and bring to a boil over high heat. Turn the temperature down and simmer Brats for 10 minutes. Remove from skillet. Arrange the brats on an oiled, preheated grill. Grill for 5 to 6 minutes per side or browned. Take some left over beer and pour about 1/3 cup. Brush on Brats as they cook. Turn the brats only once. Brats are cooked whenever they are no longer pink in the centre. Remove from grill and place in hot dog buns. Add mustard and enjoy.","url":"https://recipe.bluelayer.org/recipe/4439/brats-and-beer"},{"id":"4431","title":"Beef Burgers","ingredients":"1 pound ground beef, 3 teaspoons catsup, 2 teaspoons mustard, 1 small onion (chopped), 1 teaspoon salt, 1/2 cup bread (broken into little pieces), 1/4 cup milk, 1 1/2 teaspoons Worcestershire sauce","directions":"Blend all ingredients together. Broil in oven, or grill.","url":"https://recipe.bluelayer.org/recipe/4431/beef-burgers"},{"id":"4429","title":"Barbecued Turkey upon Focaccia","ingredients":"4 pieces focaccia or thick-sliced, place-style rosemary bread, 1/2 ripe avocado (mashed), 1 teaspoon fresh lemon juice, 1/4 teaspoon prepared horseradish, 8 slices barbecued turkey breast, 4 slices canned pineapple (drained), 4 teaspoons honey mustard, 1/4 cup shredded Swiss cheese","directions":"Lightly toast bread. In small bowl combine avocado, lemon juice and horseradish. Divide into 4 quantities and spread upon bread. Top each sandwich with 2 slices of turkey and a pineapple slice. Spread 1 teaspoon mustard over each sandwich; sprinkle 1 tablespoon cheese over each and place under broiler, cooking till cheese is melted and lightly browned. Serve hot.","url":"https://recipe.bluelayer.org/recipe/4429/barbecued-turkey-upon-focaccia"},{"id":"4400","title":"Susan's Strawberry Pie","ingredients":"Shell: 1 cup chopped almonds, 1 cup pitted and sliced dates, 1/2 tsp vanilla. Filling: 8 large strawberries, 5 pitted and sliced dates, 2 ripe bananas, 1 tbsp lemon juice, 2 pints quartered strawberries, 1/2 pint halved strawberries","directions":"Soak almonds in water for 4-12 hours, drain, and grind finely. Add dates and vanilla and mix well. Press into a pie plate to form the shell. Process the first four filling ingredients until smooth. Pour into a bowl, stir in the 2 pints of strawberries, and pour into the shell. Decorate the top with the remaining strawberries. Chill for at least 1 hour before serving. Keep in the freezer and thaw slightly before serving.","url":"https://recipe.bluelayer.org/recipe/4400/susans-strawberry-pie"},{"id":"4399","title":"Ants on a Log","ingredients":"Celery sticks, almond or cashew butter, raisins","directions":"Split the celery sticks in half. Spread nut butter on each piece and decorate with raisins.","url":"https://recipe.bluelayer.org/recipe/4399/ants-on-a-log"},{"id":"4373","title":"Mexican Pot Pie","ingredients":"1.25 cups chopped bell pepper, 1/4 cup chopped onion, 2 tsp oil, 2 cups cooked pinto beans, 1 cup tomato puree, 2 cups corn kernels, 1 tsp chili powder, 2/3 cup yellow cornmeal, 1.66 cups water, 1 tsp Bragg Liquid Aminos","directions":"Preheat oven to 350","url":"https://recipe.bluelayer.org/recipe/4373/mexican-pot-pie"},{"id":"4356","title":"Spinach Salad","ingredients":"Spinach leaves, red onion rings, tangerines, Mother's Spinach Salad Dressing","directions":"Fill each plate with spinach leaves. Top with onion rings and tangerine pieces. Drizzle with dressing just before serving.","url":"https://recipe.bluelayer.org/recipe/4356/spinach-salad"},{"id":"4326","title":"Fruit Porcupine","ingredients":"1 cantaloupe, 1 honeydew, seedless red grapes, seedless green grapes, skewers","directions":"Slice the cantaloupe in half and place cut side down on a tray. Cube the remaining cantaloupe and honeydew. Thread alternating colors of fruit onto skewers. Insert skewers into the cantaloupe base to create a decorative centerpiece.","url":"https://recipe.bluelayer.org/recipe/4326/fruit-porcupine"},{"id":"4320","title":"Homemade Vegetable Broth","ingredients":"8-10 cups distilled water, 2 onions, 2-3 garlic cloves, 3 carrots, 3-4 celery stalks, 2 potatoes with skin, 1/2 cup parsley, 1 tsp thyme, 1 tsp basil, 1 tbsp Bragg Liquid Aminos","directions":"Chop all vegetables into 1-inch pieces and place in a large pot with seasonings. Saut","url":"https://recipe.bluelayer.org/recipe/4320/homemade-vegetable-broth"},{"id":"4313","title":"Mexican Pot Pie","ingredients":"1.25 cups chopped bell pepper, 1/4 cup chopped onion, 2 tbsp oil, 2 cups cooked pinto beans, 1 cup tomato puree, 2 cups corn kernels, 1 tsp chili powder, 2/3 cup yellow cornmeal, 1.66 cups water, 1 tsp Bragg Liquid Aminos","directions":"Preheat oven to 350","url":"https://recipe.bluelayer.org/recipe/4313/mexican-pot-pie"},{"id":"4304","title":"Homemade Vegetable Broth","ingredients":"8-10 cups distilled water, 2 onions, 2-3 garlic cloves, 3 carrots, 3-4 celery stalks, 2 potatoes with skin, 1/2 cup parsley, 1 tsp thyme, 1 tsp basil, 1 tbsp Bragg Liquid Aminos","directions":"Chop all vegetables into 1-inch pieces. Place them in a large pot with the seasonings and a small amount of water; saut","url":"https://recipe.bluelayer.org/recipe/4304/homemade-vegetable-broth"},{"id":"4236","title":"Millie's Watermelon Basket","ingredients":"1 large oblong watermelon, 1 cantaloupe, 1 pineapple, 1 honeydew","directions":"Carve a basket shape into the end and sides of the watermelon. Scoop out the fruit. Dice the watermelon and all other fruits into 1-inch pieces, mix them in a bowl, and refill the watermelon basket.","url":"https://recipe.bluelayer.org/recipe/4236/millies-watermelon-basket"},{"id":"4229","title":"Fruit Porcupine","ingredients":"1 cantaloupe, 1 honeydew, seedless red grapes, seedless green grapes, skewers","directions":"Cut the cantaloupe in half and place the flat side down on a tray. Cube the honeydew and the other half of the cantaloupe. Thread alternating colors of fruit onto skewers and insert them into the cantaloupe base to create a decorative centerpiece.","url":"https://recipe.bluelayer.org/recipe/4229/fruit-porcupine"},{"id":"4215","title":"Apple Smoothie","ingredients":"Puree 6oz low-fat vanilla yogurt, 1/2 cup low-fat milk, one chopped apple, 2 tablespoons cashew butter, 1 tablespoon apple pie spice, and a handful of ice.","directions":"","url":"https://recipe.bluelayer.org/recipe/4215/apple-smoothie"},{"id":"3809","title":"APPLE PIE (NO SUGAR)","ingredients":"4 c. apple 1/2 c. frozen apple juice target, undiluted 2 tsp. tapioca or cornstarch 1/2 to 1 tsp. cinnamon Mixture apples and all ingredients until effectively included; pour into pastry shell and top with pastry. Bake at 425 stages for 40 to 45 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3809/apple-pie-no-sugar"},{"id":"3808","title":"SUGAR-FREE APPLE PIE","ingredients":"4 c. sliced peeled apples 1/2 c. undiluted frozen apple juice emphasis 1 1/2 to 2 tsp. tapioca, cornstarch or flour 1/2 tsp. lemon juice (optional) 1/2 to 1 tsp. cinnamon, nutmeg or apple pie spice Divide pastry into 2 ingredients and roll skinny to suit an 8 or 9-inch plate. Mounted apart. Blend apples, apple juice concentration, thickener and spice and stir until apples are properly included. add lemon juice, if preferred, to retain apples lighter-coloured. Flavor 1 piece of apple to verify the spice. Pour into the pastry-protected pie pan and final with the instant crust or pastry strips. Seal the edges and reduce slits in the best crust to make it possible for steam to escape. Bake at 425 concentrations for 40-45 minutes until golden brown. serve very hot or chilly. Observe: Apples consist of some organic and natural pectin, still a small total of thickener is important to maintain the sweet concentration of the apples for an even style.","directions":"","url":"https://recipe.bluelayer.org/recipe/3808/sugar-free-apple-pie"},{"id":"3807","title":"STRAWBERRY PIE (NO SUGAR)","ingredients":"1 baked pie shell 1 qt. strawberries 3 tbsp. cornstarch 1 (8 oz.) pkg. product cheese 1 c. apple juice, unsweetened Reduce berries, simmer 1 cup inside 2/3 cups apple juice 3 minutes. Combine cornstarch with 1/3 cup apple juice, stir in berries. Stir usually 1 instant until thick. Spread softened cheese above pie crust, put berries on cheese, pour cooked berries on top. Garnish with whipped cream and a several berries. Chill 3 to 4 several hours.","directions":"","url":"https://recipe.bluelayer.org/recipe/3807/strawberry-pie-no-sugar"},{"id":"3805","title":"DIABETIC PUMPKIN PIE","ingredients":"1 (16 oz.) can pumpkin 1 (13 oz.) can evaporated milk 2 eggs 1/4 c. Brown Sugar Dual 1/4 c. Sugar Dual 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. nutmeg 1/4 tsp. ginger Sesame Seed Crust Mix all ingredients and blend properly in blender. Pour into Sesame Seed Crust. Bake at 425 amounts for 15 minutes, then eradicate heat to 350 amounts, and bake 35 minutes for a longer time. Replace for every serving: 1 bread, 1/2 milk, 1 fat. --SESAME SEED CRUST-- 1 c. all-reason flour 1/4 c. sesame seed 1/2 tsp. salt 1/2 c. furthermore 2 tbsp. corn oil margarine 2 or 3 tbsp. chilly orange juice Mix to create 1 (9-inch) pie shell.","directions":"","url":"https://recipe.bluelayer.org/recipe/3805/diabetic-pumpkin-pie"},{"id":"3803","title":"DIABETIC PUMPKIN PIE","ingredients":"1 sm. pkg. sugar-absolutely free vanilla pudding 1 1/2 c. milk (full or nonfat) 1 c. canned pumpkin 1/4 tsp. cinnamon 1/4 tsp. nutmeg Synthetic sweetener to equivalent 1 tsp. sugar 1 baked 8-inch pie crust Vacation put pudding blend in a saucepan. Bit by bit add milk. Cook and stir over medium warm till mixture will come to a boil. Remove against warm and add pumpkin, spices and sweetener; mixture nicely. Pour into baked crust. Chill right up until enterprise, about 3 several hours.","directions":"","url":"https://recipe.bluelayer.org/recipe/3803/diabetic-pumpkin-pie"},{"id":"3795","title":"SUGAR FREE APPLE PIE","ingredients":"4 c. sliced, pared apples (if possible yellow delightful) 1/2 c. unsweetened apple juice emphasis (do not dilute) 1 1/2 tsp. cornstarch or tapioca 1 1/2 tsp. cinnamon or apple pie spice Mixture thickener, concentration, and spices. Pour more than apple slices to coat properly. Pour into crust-covered pie plate. Best with being crust. Bake at 425 amounts above 45 minutes right up until crust is golden and apples are gentle.","directions":"","url":"https://recipe.bluelayer.org/recipe/3795/sugar-free-apple-pie"},{"id":"3794","title":"COCONUT CUSTARD PIE","ingredients":"4 eggs 4 tbsp. diet program oleo 1 tsp. coconut extract 5 tbsp. flour 8 oz. shredded Jicama sweetener = 1/2 c. sugar 1 3/4 c. water 1 1/2 tsp. vanilla 2/3 c. dry milk 2 slices dry bread Dash of salt Add all ingredients in blender, until Jicama. Fold in Jicama and pour into crust covered 10 inch pie pan. Bake at 350 amounts for 40 to 45 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3794/coconut-custard-pie"},{"id":"3789","title":"BUTTERSCOTCH COOKIES","ingredients":"1/2 tsp. baking powder 1 c. flour Pinch of salt 1/4 c. shortening 2 tbsp. brown sugar 1 env. or 1 1/16 oz. artificiallysweetened butterscotch pudding and pie filling add 1/4 tsp. vanilla 1 egg Sift collectively salt, flour, and baking powder. mix shortening and sugar and product with each other; little by little add pudding mixture, blending very carefully. Then add egg, battle till mix is mild and fluffy. Stir in vanilla; and then add ingredients; blending effectively. Area dough on wax paper; condition into a roll regarding 2 inches in diameter. Wrap in wax paper. Desired destination in freezer for around 30 minutes or refrigerate right away. Slice into 1/8 inch slices then Area on ungreased cookie sheet. Bake at 375 stages for 8-10 minutes. 2 cookies = 2 fruit and 1 weight substitute. Tends to make 24 cookies.","directions":"","url":"https://recipe.bluelayer.org/recipe/3789/butterscotch-cookies"},{"id":"3785","title":"SMAKEROON COOKIES","ingredients":"3 egg whites 1/2 tsp. product of tartar 2 tsp. sugar alternative 1/4 tsp. almond flavoring 3 c. Rice Krispies 1/4 c. shredded coconut Fight egg whites until foamy, add product of tartar and proceed conquering till rigid still not dry. add sugar option and flavoring. Combat until put together. Fold in cereal and coconut and get rid of by way of teaspoonfuls on to frivolously greased cookie sheet. Bake at 350 concentrations for 12-15 minutes or until flippantly browned. 1 serving = 1 fruit change (3 cookies). Yields 24 cookies.","directions":"","url":"https://recipe.bluelayer.org/recipe/3785/smakeroon-cookies"},{"id":"3781","title":"SUGARLESS APPLE PIE","ingredients":"1 (12 oz.) can frozen apple juice concentration, thawed 3 tbsp. cornstarch 1/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 5-6 apples, peeled, cored and sliced Mixture all ingredients, bring to a boil. Pour into crust-covered pie plate. top with remaining crust. Bake at 425 amounts about 45 minutes right up until crust is golden and apples are smooth.","directions":"","url":"https://recipe.bluelayer.org/recipe/3781/sugarless-apple-pie"},{"id":"3728","title":"DIABETIC'S PUMPKIN PIE","ingredients":"1 baked, cooked 9 inch pie shell 2 sm. pkgs. sugar no cost instantvanilla pudding c. milk 1 c. canned pumpkin 1 tsp. pumpkin pie spice 1/4 tsp. nutmeg 1/4 tsp. ginger 1/2 tsp. cinnamon Add all ingredients in blender right up until smooth. Seek the services of undeniable canned pumpkin. Do not employ the service of canned pumpkin pie mix. Pour into pie shell and chill right up until prepared to serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/3728/diabetics-pumpkin-pie"},{"id":"3727","title":"DIABETIC APPLE PIE","ingredients":"Pastry for 8 inch 2 crust pie 6 c. sliced tart apples 3/4 tsp. cinnamon or nutmeg 1 (12 oz.) can frozen Seneca apple juice 2 tbsp. cornstarch Warm oven to 425 concentrations. Put apples in pastry coated pan. Warm juice, cornstarch and spice (optional). Enable it boil until obvious. Pour above apples. Address with final crust. Bake 50 to 60 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/3727/diabetic-apple-pie"},{"id":"3713","title":"GOLDEN CARROT PIE","ingredients":"2 eggs 1/4 tsp. ground cinnamon Pinch salt 1/2 c. Fruit sweet 9\" pie shell Dash ground nutmeg 1/8 tsp. ground ginger 1 c. cooked carrots, riced or mashed 1/2 c. heavy cream Combat the eggs, nutmeg, cinnamon, ginger and salt right up until carefully combined. add the carrots and stir nicely. Pour in the Fruit Adorable and Product and stir till thoroughly put together. Pour the filling into the pie shell and bake at 350 concentrations for 35 minutes or right up until a knife inserted in the centre will come fresh. serve with whipped topping.","directions":"","url":"https://recipe.bluelayer.org/recipe/3713/golden-carrot-pie"},{"id":"3709","title":"BANANA Crack PIE","ingredients":"1 graham cracker crust 1 (4 oz.) pkg. sugar-totally free instantaneous vanilla pudding add 2 c. lower-bodyweight milk 2 bananas, sliced 1 (15 oz.) can crushed pineapple 1 c. Awesome Whip 1 tsp. vanilla 1/2 c. pecans, chopped Mixture pudding with milk and overcome till thick, pour into crust. Put bananas above pudding. Squeeze pineapple to remove all juice. Sprinkle on final of bananas. add with Neat Whip, sprinkle pecans on final. Chill properly.","directions":"","url":"https://recipe.bluelayer.org/recipe/3709/banana-crack-pie"},{"id":"3696","title":"ALMOND BISCUIT RING","ingredients":"1/4 c. granulated brown sugar, substitution 2 tbsp. diatetic maple syrup 2 tsp. lessened calorie margarine 2 tsp. water 1/3 c. almonds, coarsely chopped 1 (8 oz.) tube fridge biscuits In a 1 1/2 quart microwave risk-free casserole, add the brown sugar substitute, maple syrup, margarine and water. add with a paper towel and microwave on high for one moment. Allow for to sit, lined for one second, then stir to blend in the melted margarine. Stir in the almonds. Slice just about every of the biscuits into 4 ingredients. Roll each piece into a ball. Dip each individual piece into the syrup blend then Room in a microwave secure ring mildew. Prepare all included balls uniformly near the ring mildew. Pour any getting syrup around the balls in the mildew. Microwave on medium (50% ability) for 5 to 6 minutes, turning the mould 1/4 flip soon after each 2 minutes. Remove versus oven and quickly cover with waxed paper. Permit to sit undisturbed 5 minutes; then flip out on to a serving dish. Divide into 10 servings. Over 80 energy for every serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/3696/almond-biscuit-ring"},{"id":"3695","title":"ORANGE RICE","ingredients":"1 c. rice, raw 1 c. water 1 c. orange juice 1 tsp. lowered calorie margarine Dash of salt 1 tbsp. orange rind, freshly grated 1/2 c. fresh new orange pieces, seeded In a 2-quart microwave safe and sound casserole, add the rice, water, orange juice, margarine and salt. Deal with, microwave on large for 5 minutes. Stir in the orange rind. Transform the bowl 1/4 flip. Microwave On Large for an more 10 minutes, turning the bowl the moment 5 minutes. Do not locate the bowl. Permit to fastened lined for an even more 10 minutes or right up until all of the liquids consist of been absorbed. Instantly prior to serving, fluff with a fork, add orange ingredients and mix carefully. serve with pleasure. Generates about 6 (100 energy) servings.","directions":"","url":"https://recipe.bluelayer.org/recipe/3695/orange-rice"},{"id":"3689","title":"BLACK Backside PIE","ingredients":"GRAHAM CRACKER CRUST: 1 1/4 c. graham cracker crumbs 1/2 c. diet program margarine FILLING 1 envelope unflavored gelatin 3/4 c. portion-skim ricotta cheese 12 packets sweetener 1 packet lower-calorie whipped topping mix 1 1/2 c. skim milk 1 tbsp. vanilla extract 1/4 c. cocoa Mix crumbs with eating plan margarine by reducing within softened margarine right up until blend resembles coarse crumbs. Thrust firmly in backside and facets of 8 or 9 inch pie pan. Bake in preheated 350 amount oven for 8 to 10 minutes. Great. Inside reduced saucepan, sprinkle gelatin about 1/2 cup skim milk. Enable stand one instant. Heat, stirring normally right up until gelatin dissolves. in blender or food items processor, mix ricotta till tender and add gelatin blend, remaining 1 cup milk and vanilla. Proceed mixing till extensively delicate. Remove 50% the mixture, fastened apart. To blend continue to in blender, add 6 packs sugar alternative and cocoa. Combine very carefully. Pour blender mixture into crust, chill for 30 minutes or till partly fixed. At the exact period, chill remaining mix for 30 minutes. Plan whipped topping add in accordance to offer guidance bit by bit including remaining 6 packets sugar different. Whisk into reserved, chilled blend till mixed efficiently. Spoon more than chocolate layer; chill until fastened. Garnish with dusting of cocoa. Makes one (8 or 9 inch) pie or 8 servings.","directions":"","url":"https://recipe.bluelayer.org/recipe/3689/black-backside-pie"},{"id":"3365","title":"SOLARIS","ingredients":"3/4 ounce spiced rum 3/4 ounce grenadine 1 teaspoon sugar 1. Evaluate the pieces as a result the shot glass is 2/3 entire. 2. Skim sugar on final. 3. Stir somewhat.","directions":"","url":"https://recipe.bluelayer.org/recipe/3365/solaris"},{"id":"3157","title":"ROSEATE SPOONBILL","ingredients":"1/2 ounce rum 1/2 ounce spiced rum 1/2 ounce Licor 43 1 ounce grapefruit juice 1 ounce guava nectar 2 dashes grenadine 3 ounces ice 1. Pour rums, Licor 43, grapefruit juice, and guava nectar into a blender. 2. Stage a dash of grenadine in a chilled margarita glass. 2. Mix right up until smooth. 3. Pour into the glass. 4. Add instant dash of grenadine. 5. Swirl with swizzle adhere or piece of sugar cane.","directions":"","url":"https://recipe.bluelayer.org/recipe/3157/roseate-spoonbill"},{"id":"2976","title":"Bhindi Gojju","ingredients":"Ingredients 1 lb bhendi (okra), minimize into slender rounds. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 A very little piece of ginger, beaten finely(optional) 3-4 green chillies chopped finely 1 sprig curry leaves A pinch of hing Salt to taste Treatment Carry out salt to the bhendi and deep fry inside scorching oil right up until darkish brown and Set aside. Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, curry leaves and the hing. Fry right up until the mustard begins crackling. Add the fried bhendi and stir for 2 minutes. Just take it versus the fire. Add the buttermilk and salt to taste(recall that the okra is now salted).mixture very well. add some water if the gojju is way too thick. Try to eat with simple rice and dal.","directions":"","url":"https://recipe.bluelayer.org/recipe/2976/bhindi-gojju"},{"id":"2974","title":"Moolangi Chutney","ingredients":"Ingredients 1 1/2 cups of grated white radish 5-6 tbsp scraped fresh coconut 3 green chillies 1 tsp dalia (Hurugadle) 5-6 garlic flakes, crushed 3-4 peppercorns 1 minor piece ginger 1 tsp tamarind juice Salt to taste 1 tbsp cooking oil 1/2 tsp mustard seeds 1 sprig curry leaves Treatment Mix with each other the coconut, tamarind, peppercorns, dalia, green chillies and the ginger. Whilst it's just about delicate in texture, add the garlic, Salt to taste and the grated radish. Function the blender for regarding 3-4 secs. The radish and garlic really should be more than a qarter mashed up. Remove in opposition to the blender and time with mustard seeds and curry leaves.","directions":"","url":"https://recipe.bluelayer.org/recipe/2974/moolangi-chutney"},{"id":"2973","title":"Coriander Chutney","ingredients":"Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry pink chillies, roasted A lower piece ginger 2-3 garlic flakes 1 tiny onion Juice of 1/2 a lemon Salt to taste Treatment Combine all the over to a gentle paste including a small water. Can be refrigerated for about 1-2 times.","directions":"","url":"https://recipe.bluelayer.org/recipe/2973/coriander-chutney"},{"id":"2922","title":"Shahi Paneer","ingredients":"250 gms. paneer (cottge cheese) 3 tbsp. ghee or butter 1 onion chopped into strips 1/2\" piece ginger chopped great 2 green chillies finely chopped 4 tomatoes chopped fantastic 2 cardamoms beaten 9 1/4 cup crushed curd 1/2 tsp. crimson chilli powder 1/2 tsp. garam masala salt to taste 1/2 cup milk 2 tbsp. tomato sauce To garnish: 2 tbsp. grated paneer 1 tbsp. chopped coriander Technique: Chop the paneer into 2\" palms. Heat 50% the ghee. add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. add tomatoes and cook for 7-8 minutes, lined. Add curd and cook for 5 minutes. add 1/2 cup water and neat. Mixture in a mixie right up until tender. Heat getting ghee, add gravy and other ingredients until milk and paneer. Boil to obtain a unbelievably thick gravy. Precisely in advance of serving, warm gravy, add milk and paneer arms and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.","directions":"","url":"https://recipe.bluelayer.org/recipe/2922/shahi-paneer"},{"id":"2919","title":"Tikha Baigan Masala","ingredients":"Ingredients 1/2 kg brinjal (small sizing) 3-4 onions (reduce in large ingredients) 2 tbsp of grated coconut (dried) 1 entire garlic ginger 2 tbsp chilli powder 1 tsp turmeric powder salt to taste Small lump of tamrind 1 tbsp garam masala powder 1 tsp jeera Approach 1.Consider all the ingredients grind it at when in mixer, do not add water. 2.Add 2 tbsp of oil in pan and heat it, put the mix in the pan. 3.Fry the mix thoroughly. Consider of the pan fromstove and permit it neat. 4.Consider the brinjal slit it in 4, fill the mix in the brinjal. 5.Pour 2 - 3 tbsp of oil within kadai, warm it and then put the loaded brinjal, cook it. 6.Add small water to the brinjal. Put very little piece of jaggery to taste if needed. 7.Allow for it cook for 15-20 minutes. Your tikha brinjal masala is prepared","directions":"","url":"https://recipe.bluelayer.org/recipe/2919/tikha-baigan-masala"},{"id":"2896","title":"Pav Bhaji","ingredients":"Ingredients 8 pavs (squarish tender buns more than 4\" x 5\" sizing) Butter to shallow fry. For Bhaji 1 capsicum chopped fine 2 onions finely chopped 2 tomatoes chopped fine 2 1/2 cups chopped blended greens (beans, carrots, cauliflower, potota, beans, bottle gourds, and so on.) 1/2 cup shelled peas 2 tbsp. butter 2 tsp. pavbhaji masala 1 1/2 tsp. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. sugar salt to taste 1 cup water (inside which veggies ended up boiled) 1/2 tsp. each individual ginger grated, garlic beaten juice of 1/2 lemon. To Garnish 1 tbsp. coriander chopped 1 onion chopped lower sections of lemon Strategy Tension cook blended veggies and peas until effectively completed. Mash them coarsely soon after draining. Warm butter in a pan. Add ginger-garlice, capsicum, onion, tomatoes. Fry for 2-3 minutes until amazingly comfortable. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry additional 2-3 minutes. Carry to boil. Simmer right up until gravy is thick, stirring and mashing ingredients with masala, in amongst. add lemon juice, stir. Garnish with chopped coriander and a block of butter. For Pavs Slit pavs horizontally leaving one advantage hooked up. (To open which add a ebook). Implement butter (as preferred) and roast open on a griddle until incredibly hot and tender with the seem crisp on the two aspects. serve sizzling with bhaji, a piece of lemon and chopped onion.","directions":"","url":"https://recipe.bluelayer.org/recipe/2896/pav-bhaji"},{"id":"2894","title":"Vegetable Cutlet","ingredients":"Ingredients 1 medium measurement carrot 1 medium dimension potato 1 medium sizing beet root (optional) 4-5 Beans Peas (optional) To Grind Garlic 1 tiny piece Fennel seeds 2-3 Green chili 2-3 Coriander leaves small little bit One medium dimensions onion finely reduce & hold. To dip 2-3 tablespoon of Maida & add very little little bit of water and mix them perfectly (it need to be pouring which includes idli flour) Powder Choose 3-4 slices of bread & powder them. (you can employ possibly breads crumbs) Strategy 1.Finely minimize all the over stated greens. 2.Clean & Strain -cook with small little bit of water, turmeric powder & Salt. 3.Smash them & retain it apart (if there is any additional waterin the cooked Greens simply drain). 4.heat one tablespoon of oil. 5.Fry onions until it turns into brown & add the grounded paste. Basically fry for number of seconds. 6.Then add the smashed veggies & fry until it becomes thickened. Hesitate to great. 7.Then create them into lower balls and dip it in the previously mentioned claimed Maida regularity & routinely smear them in the over stated powder and spread them in the plate or paper to dry. 8.At the time anything at all above specifically do deep-fry or roast either the facets of them By incorporating small little bit of oil until it turns into brown in the wok or thava.","directions":"","url":"https://recipe.bluelayer.org/recipe/2894/vegetable-cutlet"},{"id":"2893","title":"Puli Inji","ingredients":"Ingredients 2\" piece of ginger 2 heavy balls of tamarind 12 cloves of garlic 3 pink chillies 3 green chillies 1/2 tsp methi (fenugreek) seeds, roasted finely 1 tsp mustard seeds, for seasoning 1 tsp cumin seeds A tiny piece of jaggery Salt to taste Procedure Roast the cumin seeds frivolously and powder to a wonderful paste with the purple chillies and fifty percent the fenugreek and garlic. Chop the ginger, green chillies and remaining garlic. Soak the tamarind in some scorching water and extract the juice. Put in the chopped ingredients and proceed boiling. In a pan, heat 3 tsp oil and add the mustard seeds and the getting fenugreek seeds. Whilst the mustard crackles, add the ground masala and fry until the masala turns colour. Put in the chopped ingredients, jaggery, salt to taste and tamarind juice. bring to a boil and boil right up until the juice is thick. Bottle once cool.","directions":"","url":"https://recipe.bluelayer.org/recipe/2893/puli-inji"},{"id":"2887","title":"Home-produced Paneer","ingredients":"Ingredients 5 cups of whole milk 2 tsps vinegar Course of action Boil the milk in a open p an. As soon as it's boiling, add the vinegar and be reluctant for the milk to curdle comprehensively. Just take it off the fire and allow it sit for 10 minutes. Pour it on to a cotton/muslin fabric and tie it with a restricted knot. Every time all the water is drained versus the paneer,form it into a Large rectangular block,move it into a further piece Of paper/fabric, wrap it nicely and refrigerate it right away. Minimize into cubes and deep fry in very hot oil. Drain and shop in the frezer.","directions":"","url":"https://recipe.bluelayer.org/recipe/2887/home-produced-paneer"},{"id":"2885","title":"Mysore Pak (South Indian Dish)","ingredients":"Ingredients Besan (chick-pea flour) 1 cup Sugar 1 1/2 cups Ghee 2 cups Water 1 3/4 cups Process 1.Dissolve the sugar in the water and heat it. 2.Continue to keep stirring right up until you take a thread regularity. 3.You can look at for this by means of view the syrup in between your fore -finger and thumb. (If the syrup contains accomplished the expected regularity, then you will capable to pull it out which add a thread). 4.Remove all the lumps in the chick-pea flour and add it to the syrup, 1 Desk spoon at a period. 5.Avert the heat and add 2 teaspoons of ghee. 46 6.Stir, until the flour and ghee consists of totally put together with the syrup. 7.Repeat method 2 until you total all of the besan. 8.Move forward to stir and continue to keep introducing ghee 1tsp. at a season right up until the blend improvements colour and texture. At one issue, you will obs erve that the mix is not capable to take up any extra ghee. As well, the full mixture Makes being porous and begins leaving the edges of the vessel. 9.At this actuality, shift the mixture into a greased plate and with a spatula push the mix down until the extra ghee surfaces. Do not remove the additional ghee. 10.Enable it to interesting for 10 minutes. Then, slash it into most popular form and hesitate For yet another 10 minutes. Diligently remove each piece and organize on the serving tray.","directions":"","url":"https://recipe.bluelayer.org/recipe/2885/mysore-pak-south-indian-dish"},{"id":"2872","title":"Bonda with mashed potato","ingredients":"1 medium Onion 2 cups Potato buds 1 1/2 cup Peas and carrots 2 huge kinds Green chilies 1 teaspoon Lemon juice 1 cup Gram flour 1/2 tsp Mustard seed pinch Turmeric 1/2 tsp Baking powder 1/4\" piece Ginger 1 lower bunch Coriander leaves 2 tsp Salt Oil Approach: The filling is written as follows: Mixture potato buds and 1/2 teaspoon of salt with 1 cup of scorching water. Finely chop ginger, chilies, coriander leaves, and onion. Warm oil (regarding 5 Tbsp) and add mustard seeds. add chopped ingredients and fry right up until onions are brown. add carrots, peas, turmeric and 1 tsp of salt And cook on reduced warm for more than 10 minutes. add potato (already mashed) and fry for 5 minutes. Remove in opposition to warm, add lemon juice and allow for neat. The batter is composed as follows: Blend gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mixture adequately When the batter is published, create reduced balls out of the filling and roll them in the batter. Up coming fry it in very hot oil. You will order above 20-30 little bondas.","directions":"","url":"https://recipe.bluelayer.org/recipe/2872/bonda-with-mashed-potato"},{"id":"2855","title":"Clenzyme Juice","ingredients":"½ pineapple, outer pores and skin eradicated (juice the main as perfectly as the flesh) 1 1-inch piece of ginger Go all ingredients during a juicer. Dilute with all-natural water to taste. Consume automatically.","directions":"","url":"https://recipe.bluelayer.org/recipe/2855/clenzyme-juice"},{"id":"2853","title":"Pumpkin Pie Smoothie","ingredients":"3/4 c. canned pumpkin 1/2 c. canned finish weight coconut milk 1/2 c. water 1 c. crushed ice 1-2 t. honey or maple syrup 1 t. ground cinnamon 1/2 t. pumpkin pie spice 1/2 t. ground nutmeg","directions":"","url":"https://recipe.bluelayer.org/recipe/2853/pumpkin-pie-smoothie"},{"id":"2845","title":"Shepherd's Pie","ingredients":"Instructions Pre-heat oven to 350 levels. Crumble meat into hefty frying/saute pan. Saute, Stirring consistently until browned, 10-15 minutes. Drain grease to pan. In a casserole dish, virtually 9 in. through 13 in., layer Ground beef, corn and potato in that get, setting up With the ground beef on the backside layer and finishing With potato on the top. You will comprise 2 levels. Bake acquired for 30 minutes. 1 Lb. ground Beef 4 Medium Potatoes 1 Hefty Bag Frozen Corn","directions":"","url":"https://recipe.bluelayer.org/recipe/2845/shepherds-pie"},{"id":"2832","title":"Vegetable Kofta","ingredients":"Potatoes - 6 large nos. Carrots - 3 cups (sliced) Onions - 3 nos. (sliced finely) Garlic - 1 cloves (beaten) Ginger - 1 inch piece (chopped) Cinnamon pwd, Cloves pwd, turmeric pwd. - 1 tsp. each individual Tomatoes - 2 nos. (pureed) Chilli pwd. - 1/4 tsp. Salt and Black pepper Flour for coating, Oil for deep frying For Garnishing - 4 tbsp. thick product and chopped fresh corriander leaves. Procedure: 1. Cook the potatoes and carrots and mash them up. add salt and pepper to taste. E-book the vegetable stock. 2. Sort the mix into very little balls, coat with flour and deep fry in sizzling oil until golden brown. 3. Maintain it apart. Fry onions in oil until golden brown. add ginger, garlic, cloves, cinnamon, turmeric and a small water. 4. Cook for 2 mins. add the tomato puree and simmer right up until it types a thick sauce. 5. Then add the stock, pepper, salt and chilli pwd and convey to boil. 6. House the cooked koftas in the sauce and simmer for some period. add the product specifically prior to serving and garnish with corriander leaves.","directions":"","url":"https://recipe.bluelayer.org/recipe/2832/vegetable-kofta"},{"id":"2831","title":"Navaratna Curry","ingredients":"Factor 100 grams (4 oz.) french beans. 100 grams (4 oz.) carrots 100 grams (4 oz.) potatoes 100 grams (4 oz.) cauliflower 100 grams (4 oz) capsicums 100 grams (4 oz) paneer 100 grams (4 oz.) cashewnuts 100 grams (4 oz.) raisins 100 grams (4 oz.) green peas 2 tomatoes 1 teacup curds 4 tablespoons ghee Ghee for deep frying Salt and sugar to taste Silver papter, pineapple areas and several cherries for decoration. To be ground into a paste 6 cloves garlic 2 green chillies 4 kashmiri chillies 25 mm (1\") piece ginger 2 teaspoons coriander seeds 1 teaspoons cumin seeds 1 teaspoon shah-jira 3 cardamoms Treatment Slash the french beans, carrots and potatoes into very little cubes. Lower the cauliflower into large areas Boil the french beans, carrots, cauliflower and green peas Deep fry the potatoes in ghee Minimize the paneer into small cubes and deep fry within ghee Slice the capsicums into long strips Grind the tomatoes with amazingly very little water Whip the curds Warm the ghee in a vessel and fry the paste for a small season Add the tomatoes and curds and fry once more for a handful of minutes Add the veggies, cashewnuts, raisins, paneer parts, salt and sugar and cook for a several minutes Enhance with pieapple sections, silver foil and cherries","directions":"","url":"https://recipe.bluelayer.org/recipe/2831/navaratna-curry"},{"id":"2830","title":"Vegetable Jhalfrazie","ingredients":"Factor 3 teacups merged boiled greens (french beans, green peas, ptatoes and carrots) 2 onions 3 spring onions 2 tomatoes 4 green chillies 12 mm (½\") piece ginger 1 tablespoon coriander ½ teacup tomato ketchup 1 teaspoon chilli powder 1 teaspoon sugar (approx.) 3 tablespoons ghee Salt to taste Course of action Chop the onions, spring onions (with leaves), tomatoes, green chillies, ginger and coriander independently. heat the ghee in a vessel and fry the onions until golden. Currently add the tomatoes, chillies, ginger and coriander and fry for at minimum 2 minutes. Add the tomato ketchup, boiled greens, spring onions, chilli powder, sugar, salt and a very little water and cook for 5 to 10 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2830/vegetable-jhalfrazie"},{"id":"2829","title":"Malai Kofta","ingredients":"Aspect For Koftas 350 grams (12 oz.) paneer 3 tablespoons simple flour 1 position teaspoon baking powder 4 chopped green chillies 1 tablespoon chopped coriander ghee for deep frying Salt to taste For gravy 4 higher tomatoes 100 grams (4 oz.) clean product 4 tablespoons ghee 1 teaspoon chilli powder salt to taste To be ground into a paste (for the gravy) 1 heavy onion 2 tablespoons grated fresh new coconut 7 cloves garlic 2 green chillies 2 crimson chillies 2 teaspoons coriander seeds 1 teaspoon cumin seeds 2 tablespoons cherongia sapick (charoli) 2 teaspoons khus -khus 25 mm (1\") piece ginger 2 tablespoons chopped fresh coriander Method (Koftas): Crumble the paneer and knead fairly nicely. Mix the paneer, simple flour, baking powder, chillies, coriander and salt. Condition into very little ba lls and deep fry within ghee. Continue to keep apart these kinds of koftas. Method (Gravy) Lower the tomatoes into large sections, add 4 teacups of water and cook. After smooth, plan a soup through passing for the duration of a sieve. Heat the ghee in a vessel and fry the paste Really nicely. add the c hilli powder and fry back again for 1 instant. Add the tomato soup, product and salt and boil the gravy for at minimum amount 10 to 15 minutes. How to serve Particularly in advance of serving, add the koftas. serve warm with parathas, puris or rice.","directions":"","url":"https://recipe.bluelayer.org/recipe/2829/malai-kofta"},{"id":"2828","title":"Dum Gobhi","ingredients":"(Cauliflower steamed with herbs and spices) 1 lb. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili, chopped 1 tbspn nonfat simple yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (view underneath) Rinse, drain, and slash cauliflower into 1 inch flowerets, such as stem. Blend chili powder, ginger, tomato, green chili, tumeric with the yogurt in A small bowl. Spray with pam, employ nonstick pan, Use a very little water, no matter what you do to nonstick by yourself. Put Cauliflower into pan then pour spices around the top. Protect pan tightly and cook in excess of small warm for 10-15 minutes (Cauliflower will steam in the spicy mix). Stir in fifty percent the cilantro Leaves, improve warm to medium, and cook with lid off, for yet another 5-6 Minutes, to commitment off extra dampness. change off heat and sprinkle with garam masala and reamaining cilantro. Create certain all liquid is run off, Serve with basmati rice. 4 servings, much less than 98 energy GARAM MASALA 2 oz. black cardamom pods, 1 oz piece of cinnamon adhere, 1 oz. cloves, 2 oz. peppercorns Warm a heavy skillet, avert warm, add pods and cinnamon. Shift them above for 2 minu tes. add clves and peppercorn, and shuffle for a further instant. Transform off warm, nevertheless move forward shuffling right up until the heat is out of the pan. Pour roasted spices into grinder and grind til you contain a wonderful powder. If not good, stress it, and discard what received't go for the duration of strainer.","directions":"","url":"https://recipe.bluelayer.org/recipe/2828/dum-gobhi"},{"id":"2820","title":"Aloo Dum","ingredients":"Ingredients 10 very little potatoes 3 medium sized onions 2-3 tbsp shredded coconut A very little piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp pink chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Tactic Boil the potatoes. Peel them and prick the potatoes with a fork. Fry the potatoes in scorching oil until they change somewhat brown. Drain and fastened apart. Heat oil in a shallow pan and fry the onions to mild brown. Grind the coconut, poppy seeds, cardamon, ginger and green chillies to a paste. add the paste to the onions. Fry until the oil seperates. Add chilli powder,cumin powder and dha nia powder and stir for 5 mins. Add the yoghurt, salt and the fried potatoes. Add plenty of water to add the potatoes and simmer until the gravy is thick for about 10 minutes. Already add the garam masala powder and mixture perfectly. Garnish with the chopped coriander leaves. Consume with chapathi/nan.","directions":"","url":"https://recipe.bluelayer.org/recipe/2820/aloo-dum"},{"id":"2818","title":"Puliyogare Merge","ingredients":"Ingredients 1 cup new shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts, shelled and skinned 2 tsp mustard seeds 12 pink chillies 4 tsps white sesame seeds 2 sprigs curry leaves 2 tsp urad dal(black gram dal) 1 tsp channa dal(bengal gram dal) 8 tsp oil or ghee 1 1/2 cups thick tamarind juice 1 low piece jaggery or 1 tsp sugar 2 tsp cumin seeds Tactic Roast the coconut and established apart. Roast the coriander, cumin, 6 purple chillies, 1 sprig curry leaves, pepper, asoefetida, 1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal and 2 tsp peanu ts one by way of one until they flip aromatic. Powder to a fine powder getting a espresso grinder And fastened apart. Mixture in the coconut gratings and powder when yet again. Set aside. Heat some oil and add the being musatard seeds, Purple chillies, urad dal, channa d al, peanuts, Sesame seeds and curry leaves. Whilst the seeds start out crackling, add the tamarind juice and salt/jaggery. Combine nicely. Add salt to taste. The liquid will get started boiling. At the moment add the powdered masala and simmer right up until you obtain a sticky masala. Warm during and amazing. This will maintain perfectly for a thirty day period in a airtight container if refrigerated. Add this with simple cooked rice to obtain puliyogare or tamarind rice.","directions":"","url":"https://recipe.bluelayer.org/recipe/2818/puliyogare-merge"},{"id":"2815","title":"Mint Chutney","ingredients":"Ingredients 1 bunch mint leaves, washed and chopped 1 tiny onion, chopped 3-4 cloves garlic, beaten 1 lower piece ginger, sliced 4-5 green chillies, chopped 1 tsp coconut(optional), shredded 65 2-3 tsp lemon juice 1 tsp cumin seeds or powder 1 tsp urad dhal 1 tsp channa dal Salt to taste Tactic Fry all Those in a small oil, one through one. Mix to a gentle paste having a tiny water.","directions":"","url":"https://recipe.bluelayer.org/recipe/2815/mint-chutney"},{"id":"2800","title":"Pineapple Gojju","ingredients":"Ingredients 1 canned (little) crushed pineapple 1 desk sp sesame seeds 1 desk sp urad dhal 1 desk sp channa dhal 3 purple chillies 2 green chillies 1 tsp chick peas 1/4 tsp asafoetida (hing) 1/2 tsp tamarind paste A very little piece of jagerry OR 1 desk sp brown sugar 1/2 cup grated coconut Salt to taste 1/4 tsp turmeric powder 4-5 desk sp's Oil for frying 1 tsp mustard seeds Strategy 1.Dry fry sesame seeds, urad dhal, channa dhal, crimson chillies and asafoetida until they all switch roast(frying season 5-6 mins) 2.Grind the fried inside gredients with green chillies, chick peas, tamarind Paste, jaggery (or brown sugar) and grated coconut to a tender paste (add small water When grinding). 3.in the meantime, continue to keep oil in a kadai and allow for it warm for a moment. Then put mustard seeds and turmeric powder and allow for mustard seeds to pop. 4.Then put the canned crushed pineapple to it and fry the pineapple for Regarding 15 mins nearly. 5.Afterwards on, add the ground paste to the fried pineapple and fry additional 10 mins. 6.Add salt in accordance to taste 7.Remove kadai against the warm. 8.This goes nicely as a facet dish with chapatis or rice & rasam and can be consumed warm or chilly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2800/pineapple-gojju"},{"id":"2799","title":"Cabbage Kofta Curry","ingredients":"Ingredients For Koftas 1/2 medium dimensions Cabbage Shredded 2 tbsp Besan or all Cause flour Oil for frying For Gravy 1 medium sized onion a Piece of ginger 1 Cardamon 1 cinanamon adhere reduced 1 clove 1 spoon jeera 1 spoon dania 2 medium measurements Tomatoes Treatment 1.Consider the shredded Cabbage in a bowl, add flour & create tiny spherical balls with the exact same. 2.Deep fry the balls in the incredibly hot oil & hold apart 3.in a seperate pan warm 1 tsp of oil & add bay leaves & the paste, salt in accordance t o flavor & very little little bit of sugar. 4.Make it possible for the paste cook until the oil seperates. 5.Can add small water if the paste is far too thick. 6.Exchange off the flame add t he Kofta's & cover until Serving. 7.In advance of serving garnish with new coriader leaves.","directions":"","url":"https://recipe.bluelayer.org/recipe/2799/cabbage-kofta-curry"},{"id":"2798","title":"Combination Veg Curry","ingredients":"Mixture Veg Curry Ingredients 1 cup blended greens sliced, boiled (use carrot, cauliflower, beans, peas, potato, and so forth.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. ginger grated 1/2 tsp. garlic crushed 3 green chillies 1 tbsp. sesame seeds 1/2 tsp. every cumin, mustard seeds 1/2 tsp. crimson chilli powder salt to taste 1 tsp.lemon juice 2 cloves 1\" piece cinnamon 2 tbsp. butter Procedure 1.Drain the boiled veggies, hold stock apart. 2.Combine collectively, coconut, chillies, sesame seeds, cinnamon, cloves in mixie. 3.heat butter, add seeds, let to splutter. 4.Add ginger, garlic and paste. 5.Stir fry for 3 -4 minutes. 6.Add greens unless of course tomatoes. 45 7.Add 1/2 cup stock. Protect, simmer for 5 minutes. 8.Add salt, chilli powder,tomatoes and cook until gravy is thick. 9.Serve very hot with parathas or chappatis.","directions":"","url":"https://recipe.bluelayer.org/recipe/2798/combination-veg-curry"},{"id":"2794","title":"Naan","ingredients":"3 cups self-expanding flour (maida) 1 tbsp oil 2 tbsp butter 1/2 cup curds new salt to taste 1/2 tsp baking soda (soda - bicarb) Hot milk for kneading. Procedure Sieve alongside one another dry ingredients into a large rimmed plate. add butter curds, oil and crumble with palms. Whilst does is including training course crumbs, add Milk a very little at a season, until a tender pliable dough is shaped. Deal with with soaked muslin fabric. add with an additional plate and retain Apart for 5 - 6 several hours. Knead dough frivolously. Crack of piece, the sizing of a medium potato and roll into a thick triangle, taking dry dough if necessary. Space on a pre-warmed griddle (tawa). Carry out water on the ultimate portion with palms Invert naan and adhere to griddle. Invert griddle and roast around The gasoline flame guide (or nothing at all together with toasting about bar-b-que coals). serve incredibly hot with a blob of butter on it.","directions":"","url":"https://recipe.bluelayer.org/recipe/2794/naan"},{"id":"2790","title":"Vegetable Pie","ingredients":"Ingredients 2 cups simple flour (maida) 100 gms. chilled butter 1/2 tsp. salt chilled water For Filling 2 cups Chopped veggies of selection (eg. potatoes, peas, beans, carrot, spinach, cauliflower and so on, All or any) 2 onions 1 tomato 2 green chillies 1/2\" piece ginger 1 tbsp. oil 1/2 tsp. crimson chilli powder 1/2 tsp. curry masala (or garam masala) 1 tbsp. product 1 tsp. corn flour salt to taste Technique Sieve with each other flour and salt. Add chilled butter. Mixture with fork until mix is crumbly. Sprinkle chilled water above it. Qu ickly, with mild hand add the dough into a lump. Do not over knead. Chill dough for 15 mins. in a plastic bag. Roll dough into 4\" thick spherical. Level about a greased pie plate. Prick with a fork all in excess of. Bake in a pre -heated o ven for 12 mins., or until light brown. Hold apart. Filling Grate tomato, onion, ginger. Finely chop green chillies. Chope and boil other veggies. Warm oil in a skillet, add the grated veggies and chillies. Cook for 4-5 mins. Stirring once in a while. Add all other ingredients except if product. Cook right up until the water evaporates and curry is thick. Sprinkle a small cornflour over the crust. Pour and spread the filling in the shell. Pour product all previously mentioned. Bake for 8-10 mins. in pre -heated oven. Reduce and serve heat.","directions":"","url":"https://recipe.bluelayer.org/recipe/2790/vegetable-pie"},{"id":"2789","title":"Channa Bhatura","ingredients":"Ingredients For Channa 1 cup kabuli channa moist right away 1 heavy tomato 2 large onions 1 1/2 tbsp. chopped coriander 1 tsp. ginger grated 1 tsp. garlic crushed 1 lemon (juice extracted) 2 tbsp. oil, 1 tbsp. ghee 1 tsp. tea leaves (tied into a pouch in a small piece of fresh muslin fabric) 4 green chillies slit 2 bay leaves 1 tsp. sugar 1 tsp. cumin seeds Dry masalas(spices): - 1 tsp. purple chilli powder 1/2 tsp. each cinnamon - clove powder, turmeric powder 1/4 tsp. each individual garam masala, pepper powder Salt to taste For Bhatura 2 cups undeniable flour (maida) 2 tbsp. curds 2 tbsp. butter or oil 1/2 tsp. soda bicarb salt to taste Milk to knead dough oil to deep fry Solution: Sieve collectively flour, salt and soda. add and mixture in curds and oil. Add ample milk to knead into a comfortable pliable dough. Protect with a soaked fabric. Set aside for 5-6 several hours. Deliver confident the material does not dry up, or damp yet again. Knead dough back again. Just take fistful of dough. Roll into 1/4\" thick 5\" diameter spherical. Fry in very hot oil. Turning just after. Right up until exceptionally mild golden within coloration. Repeat for all. serve sizzling with sizzling channa and slices of onions and lemon. Procedure for Channa Put the wet, washed channa in a cooked with ample water, teapouch and bay leaves. Strain cook until carried out. (approx. 6-7 whistles). Amazing around 5 tbsp. channa for grinding. In a mixie, mix with each other 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Retain apart. Chop being tomatoes and onions great. heat oil in a high skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a second. Add chopped tomatoes, onion and fry until smooth. add channa-paste, fry excess 3-4 minutes. Add all dry masala except if cinnamon-clove powder. Stir and fry until oil separates. add drained channa and 2 cup water which was exhausted to channa. Stir and convey to boil. Simmer for 7-8 minutes until gravy thickens. Acquire in serving dish. Heat ghee in a small sauce pan. Add the chillies and cinnamon-clove powder. Add chopped coriander and pour very hot over the channa. Squeeze lemon about channa. Stir in seasoning carefully.","directions":"","url":"https://recipe.bluelayer.org/recipe/2789/channa-bhatura"},{"id":"2764","title":"Aloo Palak","ingredients":"Ingredients 3 cups chopped spinach 2 large onoins chopped good 2 hefty potatoes boiled and peeled 1 tomato grated 2 gree n chillies 1\" piece ginger 1 tsp. lemon juice 1/2 tsp. wheat or other flour 1 tsp. pink chilli powder 1 tsp. cinnamon-clove powder 1/4 tsp. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp. garam masala 1/2 tbsp. butter 4 tbsp. ghee salt to taste Course of action: Put the washed spinach in a pan, add rather small water (exactly a sprinkle) and a pinch of salt. Deal with and boil over a superior flame for 2 minutes. Neat suddenly, or retain below working water in a colander. Put in a mixie, add green chilli and function for a second. Hold a little bit coarse, do not create amazingly tender. Continue to keep apart. Reduce the potatoes into large areas. Warm ghee and fry potatoes until smooth brown. Drain the potatoes, Set aside. In the exact sizzling ghee add the cumin seeds. Add the ginger, onions and fry until fairly soft. add the tomato and even more fry for 2 minutes. add all the dry masalas and fry until ghee separates. add spinach and potatoes. Every time it resumes a boil sprinkle the flour and stir perfectly. Boil for 2-3 minutes. add lemon juice Particularly prior to s erving warm butter in a little saucepan and add the asafoetida. Pour in excess of the vegetable and mixture carefully. Serve incredibly hot with naan or parathas or even rice.","directions":"","url":"https://recipe.bluelayer.org/recipe/2764/aloo-palak"},{"id":"2657","title":"Eggplant","ingredients":"1 lb. eggplant, cooked in the microwave or the oven, peeled and mashed 1 tbsp. oil 1 large onion, chopped fine 1 heavy tomato, chopped great 1 tsp. green chilli, finely chopped 1 tsp. salt or to taste Cilantro/coriander leaves Strategy: Cook the eggplant in the microwave following piercing with a fork (or roast in the oven) until finished. Peel off the pores and skin and mash effectively. add the oil, chopped onions and tomatoes, green chilli and cilantro/coriander. Period with salt and serve very hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2657/eggplant"},{"id":"2612","title":"Apple Pie Smoothie","ingredients":"1 banana 1/2 c. spiced apple butter 1 c. ice 1 c. almond milk 2 T. almond butter 1 t. vanilla extract 1 t. maple syrup 1/2 t. pumpkin pie spice Freshly grated nutmeg for topping","directions":"","url":"https://recipe.bluelayer.org/recipe/2612/apple-pie-smoothie"},{"id":"2607","title":"Combineed Berry Pie","ingredients":"Crust: 1 cup rolled oats ½ cup almonds 1 teaspoon cinnamon pinch of Celtic sea salt 1 cup spelt, kamut, or entire-grain flour ⅓ cup chilly-pressed natural and organic canola oil ¼ cup maple syrup. In a food items processor, grind oats, almonds, cinnamon, and salt. Stir the flour into the oats mix. Eventually, add the oil and maple syrup and mix to sort a delicate dough. Force into an oiled and floured 10-inch pie plaTeand flute the edges if desired. Bake at 350 concentrations F for 25 minutes or until golden-colored. Enable to awesome although setting up filling. Filling: ¼ cup agar flakes (a style of tasteless seaweed that is packed with vitamins and serves as a thickener) 2 cups of unsweetened raspberry, strawberry, blended berry, or apple juice ⅓ cup arrowroot ¼ cup maple syrup 4 cups fresh or frozen put together berries of your selection Mix agar flakes and juice jointly in a saucepan and deliver to a rolling boil. Permit cook, found out for 2 to 3 minutes at the time it starts off boiling, stirring consistently. in a minor bowl, whisk with each other the arrowroot and maple syrup. add to the juice mixture and whisk often, until thickened. Stir the berries into the mixture and pour automatically into the pie crust. Refrigerate for 1 to 2 several hours or till established.","directions":"","url":"https://recipe.bluelayer.org/recipe/2607/combineed-berry-pie"},{"id":"2604","title":"Lentil Dahl","ingredients":"1 yam, cubed 2 tablespoons further-virgin olive oil 1 heavy onion, chopped ½ teaspoon mustard seeds 4 dried crimson chillies 1 1-inch piece of ginger, grated 2 cloves garlic, chopped 3 cups cooked lentils (or 2 small cans, rinsed) ½ teaspoon turmeric 1 teaspoon Celtic sea salt new cilantro (if desired) ½ cup water In a medium to large pot, boil the cubed yam within water until smooth. Pour off more water, leaving sufficient to mash the yam with a hand blender till delicate. in a frying pan, cook the onion, mustard seeds, chillies, ginger, and garlic in the olive oil above lower warm until the onion is clear. add the onion blend to the mashed yam. Then add the lentils, turmeric, Celtic sea salt and ½ cup water. Stir alongside one another. Permit the mixture simmer over reduced heat until warmed and the flavours mingle. serve inside bowls with new cilantro as a garnish.","directions":"","url":"https://recipe.bluelayer.org/recipe/2604/lentil-dahl"},{"id":"2596","title":"Carrot Cleansing Juice","ingredients":"6 superior carrots (remove tops) 1 apple, cored 1 1-inch piece of ginger Go all ingredients during a juicer. Consume instantly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2596/carrot-cleansing-juice"},{"id":"2586","title":"Hot Mango Chutney","ingredients":"Ingredients 3 large adorable mangoes, a bit ripened 1 tsp lemon rind, minced finely 1 tsp lemon juice 10 green chillies 1/2\" piece ginger, minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fen ugreek) seeds 1 tsp mustard seeds A pinch of hing (asoefetida) Salt to taste 6 tsp cooking oil Technique Peel the mango and slice it into small chunks. heat above 2 tsp oil in a pan and fry the chunks right up until they flip mushy. Drain, mash perfectly and mounted apart. Roast the methi, saunf, cumin and coriander Seeds and crush coarsely utilizing a mortar and pestle. This is how powders are ordinarily created. However if you are of the impatient style, move forward And Use the espresso grinder nonetheless create certain that the powder i s a tiny coarse. Fixed apart. Warm the getting oil and add the hing and mustard. Although the mustard crackles, add the ginger and Green chillies and fry for over 1-2 minutes. Add the mango, powdered masala, salt to taste, lime rinds and lime juice. Convey to a boil on a small flame. Remove in opposition to warm and make it possible for it amazing to area temperature. Retailer in an airtight container. If boiled and cooled perfectly, considering the fact that no water is employed in Manufacturing this dish, it should really retain nicely for extra than a 7 days. Retailer it in airtig ht bins in the refrigerator.","directions":"","url":"https://recipe.bluelayer.org/recipe/2586/hot-mango-chutney"},{"id":"2552","title":"Principal Lime Pie Smoothie","ingredients":"2 T. mystery lime juice 1 t. solution lime zest 1 c. non-dairy milk 1 ripe frozen banana ¼ t. vanilla 2 drops Stevia or 1 pitted medjool day 1 T. sunflower butter 2 c. natural and organic baby spinach 4 ice cubes Vegan vanilla whipped topping (optional) Gluten-totally free graham cracker sections","directions":"","url":"https://recipe.bluelayer.org/recipe/2552/principal-lime-pie-smoothie"},{"id":"2547","title":"Hot and Bitter Soup","ingredients":"Broth: 1 medium onion, chopped 4 teaspoons freshly grated ginger (virtually 1 1-inch piece of ginger) 1 tiny dried chili 2 tablespoons added-virgin olive oil 8 cups of water 2 tablespoons apple cider vinegar 5 tablespoons small-sodium tamari or soy sauce Tiny handful of dried arame (seaweed) strips, or one lower piece of dried kelp Juice of 1 lemon In a medium-sized pot, sauté the onion, ginger, and chilli inside 1 tablespoon of olive oil until the onion is clear. add water and all far more ingredients and make it possible for simmer for 10 to 30 minutes (based on the year obtainable). For a longer time simmering permits the flavours to mingle. Hot and Bitter Hot pot Variation To the in excess of broth, add the right after: Grated carrots 1 handful of rice vermicelli noodles thinly sliced pink and green peppers thinly sliced button mushrooms 1 green onion, sliced diagonally cilantro, finely chopped ⅔ cup cubed tofu In a serving pot or couple bowls, set up the sizzling pot ingredients in lower clusters. Whenever organized to serve, pour the broth more than the very hot pot ingredients and permit sit for various minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2547/hot-and-bitter-soup"},{"id":"2540","title":"Conventional PIADINA","ingredients":"4 Servings 4 cups (500 g) all-rationale flour or cake flour 7/8 cup (200 ml) milk 1 huge egg, flippantly crushed 2 2/3 oz. (75 g) lard, softened and diced 3 tsp. (15 g) baking powder 1 2/3 tsp. (10 g) salt Sift the flour with the baking powder, then desired destination the mix on a fresh new get the job done Look and create a nicely in the middle. Scatter the minor areas of lard, together with The salt, over the flour blend. Pour the egg and the milk into the perfectly and Slowly start off including them into the flour blend a minor at a season. Knead the dough until smooth and elastic. Address the dough with a kitchen area towel and allow add for at bare minimum 1 hour. Divide the dough into tiny loaves of over 5 oz. (150 g) just about every. Roll them out Into disks of the preferred thickness, customarily near 1/8 inch (3 mm), and 10 to 12 Inches (25 to 30 cm) within diameter. Cook the disks on either aspects on a greased griddle or in a nonstick pan above higher Warm right up until golden brown. As the piadina chefs, a number of bubbles will kind on the Appear; prick them with a fork. Observe: When the regular recipe for piadina calls for lard, employing a lot more-virgin Olive oil alternatively yields a lighter, crispier end result.","directions":"","url":"https://recipe.bluelayer.org/recipe/2540/conventional-piadina"},{"id":"2536","title":"BUCKWHEAT FOCACCIA","ingredients":"3 5/8 cups (400 g) all-reason flour or cake flour 2 cups (250 g) buckwheat flour 1 1/2 cups (350 ml) lukewarm water 2 tsp. (10 ml) additional-virgin olive oil 1 tbsp. additionally 3/4 tsp. (25 g) busy dry yeast 1 2/3 tsp. (10 g) salt Mix the 2 products of flour on a fresh energy show up and deliver a nicely in the Middle. Dissolve the salt inside 2 tablespoons of the water. Dissolve the yeast in the Being water. Pour the yeast blend into the effectively, and little by little begin Introducing it into the flour a minor at a year. add the salt mix and the oil Minor by tiny. Knead the dough until tender, soft, and elastic. Cover the dough with a sheet of frivolously oiled plastic wrap and enable add in a heat Level until it consists of doubled in volume (about 1 hour). Divide the dough into 4 parts and sort each and every piece into a ball. Area balls of dough on a flippantly oiled baking pan and flatten them with your Palms. Allow for them add in a hot position for about 1 hour. Bake at 450°F (230°C) for in excess of 20 minutes, or until golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2536/buckwheat-focaccia"},{"id":"2535","title":"CORN FOCACCIA","ingredients":"4 Servings 4 cups (500 g) all-motive flour or cake flour 2 cups (200 g) cornmeal 2 2/3 cups (380 ml) lukewarm water 1 1/2 tbsp. (10 g) sugar 2 tsp. (10 ml) further-virgin olive oil 1 tbsp. furthermore 3/4 tsp. (10 g) busy dry yeast 2 tsp. (12 g) salt Combine the flour and the cornmeal alongside one another on a fresh hard work appear, deliver a properly in The heart and add the sugar. Dissolve the salt in 2 tablespoons of water. Dissolve the yeast in the remaining water. Pour the yeast blend into the properly, And slowly and gradually get started adding it into the flour a small at a period. add the oil And finally, add the salt mix. Proceed to knead until the dough is delicate, Comfortable and elastic. Address the dough with a sheet of frivolously oiled plastic wrap and allow for add in a hot Level right up until it includes doubled in volume (about 1 hour). Divide the dough into 4 ingredients and, getting your fingers, roll every piece into a Rope, then flatten it with your palms. Go to a evenly oiled baking sheet and sprinkle the show up with a pinch of Cornmeal flour. Allow for the dough add for 30 minutes in a heat House. Bake the minor focaccias in the oven at 450°F (230°C) for about 20 minutes, or Till golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2535/corn-focaccia"},{"id":"2528","title":"BEER FOCACCIA","ingredients":"FOR THE DOUGH 4 cups (500 g) all-rationale flour Or cake flour 1 1/3 cup (300 ml) lukewarm beer 1 tbsp. (15 ml) additional-virgin olive oil 2 1/4 tsp. (6 1/2 g) occupied dry yeast 1 1/2 tsp. (10 g) salt FOR THE GENOESE BRINE 3 1/2 tbsp. (50 ml) water 1 tbsp. as well as 2 tsp. (25 ml) much more-virgin Olive oil 1 1/4 tsp. (7 g) coarse salt Put the flour on to a fresh effort show up, mix the yeast into the flour and create a Properly in the centre. Pour the the beer into the effectively and slowly and gradually start off Including it into the flour a small at a period. add the oil and, finally, the salt, And knead the dough till it is gentle, tender and elastic. Address the dough with a sheet of flippantly oiled plastic wrap and allow add in a heat Area till it consists of doubled in dimension (about 1 hour). To deliver the brine, add the water, olive oil and coarse salt in a bowl. Stir to Create an emulsion and then permit it relax. Roll out the dough to a thickness of about 1/3 inch (1 cm) and move it to a Spherical, frivolously oiled baking pan. Allow it unwind for one more 10 minutes, then carefully Spread out the dough with your fingertips to cover the foundation of the pan. Sprinkle the focaccia with the brine, smearing it previously mentioned the look with your Arms, and prod the dough with your palms to kind tiny dimples wherever the Seasoning will acquire. Permit it add in a incredibly hot Area for 90 minutes. Bake at 390°F (200°C) for about 20 minutes, or until golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2528/beer-focaccia"},{"id":"2519","title":"PIZZA WITH ARUGULA","ingredients":"AND PARMIGIANO-REGGIANO CHEESE FOR THE DOUGH 4 cups (500 g) all-explanation flour or Italian “00” flour, as well as added as needed 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) far more-virgin olive oil 1 1/2 tsp. (4 g) occupied dry yeast for 2-hour growing period, or 3/4 tsp. (2 g) For 6-hour developing year 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can medium peeled Tomatoes, beaten by way of hand 14 oz. (400 g) mozzarella cheese, thinly Sliced 4 oz. (113 g) little one arugula, chopped 5 1/4 oz. (150 g) fresh-grated Parmigiano-Reggiano cheese Put the flour on to a fresh effort seem and create a effectively in the centre. Dissolve the Yeast in the water, and pour the yeast blend into the very well. Slowly and gradually get started Adding the yeast mixture into the flour till a unfastened dough starts off to kind, Then add the oil and salt. Knead the dough until smooth and elastic. Rub the Dough with a tiny oil, cover with plastic wrap, and make it possible for it relax for about 10 minutes. Grease a 12-inch spherical pizza pan with oil. Go the dough to the pan and Having your fingertips, spread the dough to deal with the backside of the pan. If you employed 1 1/2 teaspoons of yeast, permit the dough add in a sizzling space for about 40 minutes. If, on the other hand, you utilised 3/4 teaspoon of yeast, then add the Dough with flippantly oiled plastic wrap and refrigerate for at minimum amount 5 several hours. The Dough will add correctly nicely in the fridge, turning out to be mild and fragrant. At the time the dough includes risen, spread the tomatoes more than it, and final with the Mozzarella (at house temperature). Allow for it add 40 minutes even more. Bake at 425°F (220°C) for 20 minutes or until the crust is golden brown. Garnish with the arugula and Parmigiano-Reggiano (at house temperature).","directions":"","url":"https://recipe.bluelayer.org/recipe/2519/pizza-with-arugula"},{"id":"2517","title":"PIZZA WITH LEEKS,SAUSAGE AND CHEESE","ingredients":"FOR THE DOUGH 5 cups (650 g) all-reason flour or Italian “00” flour, additionally excess as necessary 1 1/2 cups additionally 1 tsp. (375 ml) Lukewarm water 3/4 tsp. (2 g) chaotic dry yeast 1 tbsp. (18 g) salt FOR THE TOPPING 1 1/3 pounds (600 g) crushed tomatoes 14 oz. fresh new pork sausage, finely chopped 7 oz. (200 g) Bra Tenero or Cheddar Cheese, diced 2 leeks, white pieces just, sliced A lot more-virgin olive oil Salt to taste Put the flour on to a fresh perform show up and create a properly in the heart. Dissolve The yeast in the water, and pour the yeast mix into the nicely. Little by little get started Including the yeast blend into the flour till a unfastened dough commences to kind, Then add the salt. Knead the dough until smooth and elastic. Address the dough With flippantly oiled plastic wrap and allow for add in a heat area right up until it consists of doubled in Volume (it can get against 1 to 4 hrs based on the temperature). Kind dough into 4 balls. Make it possible for add once again until they once more double in dimensions (in opposition to 30 minutes to 1 hour). Year the crushed tomatoes to taste with salt and olive oil. Sprinkle the effort and hard work seem with lots of flour and flatten each individual dough ball with Your palms, beginning with your fingertips and progressing to a rotary stream Of your arms as the dough gets to be flatter and broader, into a spherical about 8 inches in Diameter. Put the dough rounds on a baking sheet. Spread the crushed tomatoes flippantly about the pizzas. Prepare the cheese, Sausage and leeks on top. Bake at 480°F (250°C) for in excess of 8 minutes, or until Cheese is bubbly and the crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2517/pizza-with-leeks-sausage-and-cheese"},{"id":"2498","title":"PEARS POACHED Inside Crimson WINE","ingredients":"2 cups (750 ml) water Regarding 1½ bottles (750 ml each individual) nontannic crimson wine ⅞ cup (180 gr) sugar 1 vanilla bean 1 bay leaf 10 black peppercorns 2 full cloves or 3 allspice berries A lower piece of cinnamon bark, more than 1 inch (2.5 cm) sq. A small piece of orange zest, over 1 inch (2.5 cm) sq. 6 ripe pears Mix all the ingredients still the pears in a nonreactive pot that is tall alternatively than extensive, and serve the liquid quickly to a boil, stirring to dissolve the sugar. Peel the pears, leaving the stems, and then main them against the backside working with a melon baller or a lower sharp spoon. Simmer the pears slowly and gradually in the liquid, including water if needed to cover, till they are cooked during (a slender blade really should fulfill no resistance) — 30 minutes to 1 hour, relying on the pears’ wide range and ripeness. Awesome the pears, coated, in the syrup. Remove the pears with a picket spoon, which is considerably less possibly than a steel one to slash into them, and destination them on a serving dish. Preset each individual pear upright, having a slim reduce off the backside if needed to stabilize it. Remove the spices and orange zest in opposition to the liquid, and boil till it is decreased via relating to 2-thirds to a a little bit thick syrup — at that position it will boil over if not stirred down. Great the syrup to area temperature, and exactly in advance of serving spoon it more than the pears to supply them a mild, ephemeral glaze. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2498/pears-poached-inside-crimson-wine"},{"id":"2486","title":"CILIEGIE AL BAROLO","ingredients":"Cherries in Barolo 2 bodyweight (900 gr) fresh bitter cherries 1 bottle (750 ml) Nebbiolo wine 1 cup (200 gr) or much more sugar A piece of cinnamon bark, around 1 inch (2 to 3 cm) sq. Around 2 sq. inches (5 cm sq.) of orange zest without white pith (in a number of strips) Stem the cherries yet depart the pits. Carry to a boil the wine, sugar, cinnamon, and orange zest, and add the complete cherries all at as soon as. Cook till comfortable, about 15 minutes. Flavor, and if necessary add further more sugar (remembering that the cherries will feel a lot less lovable any time interesting), cooking for a further instant to dissolve it. serve tepid or chilled, caution your website visitors about the pits. Serves 8.","directions":"","url":"https://recipe.bluelayer.org/recipe/2486/ciliegie-al-barolo"},{"id":"2482","title":"UNSWEETENED APPLE PIE WITH MAPLE SAUCE","ingredients":"2 fat (1 kg) tart apples, peeled, cored, and sliced Butter or lard for greasing the pie plate Flaky pastry to line a 10-inch (25-cm) tart mildew 1 cup (250 ml) maple syrup 2 egg whites at house temperature A bodyweight pinch of product of tartar, if you Use a noncopper bowl Heat the oven to 375° F (190° C). Prepare the sliced apples in a greased 10-inch (25-cm) steel or ceramic pie plate, deep adequate that the fruit doesn’t boil around. Roll out the chilly pastry and deal with the apples with it, trimming and forming a awesome benefit, urgent to seal it to the pan, and chopping slits for steam. Bake until the apples are gentle and the crust is brown, about 40 minutes. About medium-higher heat, boil the syrup — which will foam up, as a result seek the services of a larger sized pan than you may perhaps consider you will need — until it types a great thread anytime poured in opposition to a spoon, relating to 10 minutes. Instantaneously get the pot in opposition to the flame and retain it scorching around the stove. Whisk the egg whites until they only style rigid peaks, possibly in a copper bowl recently cleaned with lemon juice or vinegar and salt, rinsed, and dried (or in a noncopper bowl, including the product of tartar). Then add the syrup in a skinny move even though proceeding to fight. Although the syrup is thoroughly provided, the meringue sauce will be thick still flowing. serve it with the heat pie. Tends to make 1 pie and a whole lot of sauce.","directions":"","url":"https://recipe.bluelayer.org/recipe/2482/unsweetened-apple-pie-with-maple-sauce"},{"id":"2470","title":"CHOUCROUTE GARNIE À L’ALSACIENNE","ingredients":"Sauerkraut with Sausages and Other Healed Pork 2 excess weight (1 kg) salted pork loin or échine 1½ excess weight (600 gr) smoked jarret de porc (the low element of the ham or shoulder, extending into the leg) or a different ⅔ pound (300 gr) clean, unsmoked bacon, rind taken off ⅔ pound (300 gr) smoked bacon, rind taken off 5 fat (2 kg) sauerkraut 2 onions, chopped ½ cup (150 gr) rendered goose excess weight or lard A offer of seasonings: 3 cloves, 6 juniper berries, 4 or 5 coriander seeds, a dozen black peppercorns, and 1 bay leaf, tied in a piece of fabric ½ bottle (375 ml) Riesling, Sylvaner, or Excellent Edelzwicker 1 cup (250 ml) water or stock 5 bodyweight (2 kg) potatoes, if possible waxy, peeled and slash, as needed, into large sections 4 saucisses de Francfort (tender-ground pork sausages) or a alternative, in excess of 1¼ bodyweight (600 gr) 4 saucisses de Strasbourg (comfortable-ground smoked beef and pork sausage) or a different, about 1¼ weight (600 gr) 4 saucisses de Montbéliard (coarsely ground smoked pork sausage), or a option, more than 1¼ bodyweight (600 gr) 2 boudins noirs (blood sausages), if probable, around 1¼ weight (600 gr) Salt Poach the pork loin, the jarret de porc, and each styles of bacon until smooth, in excess of 2 several hours. More than 3-fourths of the path during that season, drain the sauerkraut, flavor it, and if it is Really sharp, rinse it in one or far more improvements of water, and drain all over again. in a large pot, cook the onions in the goose bodyweight or lard till tender, with no browning; idea the pot and spoon off and ebook the weight. add the sauerkraut, seasonings, wine, and water or stock to the pot. Cook the sauerkraut for around 45 minutes alto-gether, including the poached meats, once they are accomplished, for the duration of over the past 20 minutes of cooking the sauerkraut — if the meats aren’t reasonably prepared, flip off the sauerkraut and be reluctant — and preserving the scorching poaching liquid. Boil the potatoes, or steam them on best of the sauerkraut for 30 minutes. Poach the sausages in the water that stored the meats, and sauté the boudins noirs in the reserved excess weight in opposition to the onions. Remove the bag of spices, and style the sauerkraut for salt. Pile it in the middle of a serving platter, leaving the liquid at the rear of, and set up the potatoes and meats impressively in excess of it. Serves 8 to 10.","directions":"","url":"https://recipe.bluelayer.org/recipe/2470/choucroute-garnie-l-alsacienne"},{"id":"2469","title":"JAMBON À LA CRÈME","ingredients":"Ham with Chablis and Product 2 fat (1 kg) flippantly treated ham, possibly a complete uncooked piece or cooked ham within ¼-inch (6-mm) slices 1 cup (250 ml) Chablis or other dry white Burgundy 1¾ cup (400 ml) chicken stock ¼ cup (50 ml) purple- or white-wine vinegar 2 or 3 shallots, chopped, plenty of to create about ½ cup (75 gr) 3 or 4 branches fresh new tarragon 3 or 4 juniper berries, crushed ½ cup (125 ml) puréed tomatoes, possibly very good ripe fresh types or ripe-tasting canned 2 cups (500 ml) heavy cream Salt and black pepper If the ham is uncooked, poach it inside water in a one piece and retain it sizzling and well prepared in the poaching liquid despite the fact that you plan the sauce. If the ham is previously cooked and sliced, moisten the slices with a little bit of broth or stock and heat, coated, exceptionally carefully at a small temperature in the oven or on top of the stove in a pan safe with a warm diffuser. In a nonreactive pot, boil collectively the wine, stock, vinegar, shallots, tarragon, and juniper berries until the volume is decreased via 3-fourths or much more. add the tomato purée and boil 1 moment. add the product and boil all over again to eliminate the sauce until it specifically coats the again of a picket spoon, together with the acquainted dessert sauce crème anglaise (pourable custard). Worry, flavor, and time with salt and pepper. Return the sauce to the pot, and deliver it momentarily to a boil; if it’s as well thick, slim it with a splash of water. Reduce the ham, if it isn’t currently sliced, set up it on a sizzling platter, and address with the sauce. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2469/jambon-la-cr-me"},{"id":"2467","title":"PORC AUX PRUNEAUX","ingredients":"Pork with Prunes A pork rib roast, weighing 2¼ to 2½ weight (around 1 kg), bone inside, ideally against the finish closest the shoulder Salt and black pepper 1 cup (about 250 ml) darkish purple wine, fruity yet not extremely tannic 16 prunes, if possible against Agen 1 minor onion (relating to 70 gr), in ½-inch (1-cm) cube ½ carrot (over 50 gr), in ½-inch (1-cm) cube A 2-inch (5-cm) piece of celery stalk (over 30 gr) in ½-inch (1-cm) cube 2 tablespoons finely chopped shallot 2 teaspoons beneficial purple-wine vinegar 1 teaspoon cornstarch Sugar Heat the oven to 325° F (165° C). Put the meat into a roasting pan only large plenty of to maintain it (way too significantly vacant pan will scorch). Year the meat with salt and pepper, and put it into the oven. in a minor pot, deliver the wine and prunes to a boil, then fastened apart. Just after 45 minutes of roasting, stage the onion, carrot, and celery above the meat and stir quickly to coat them with weight. As soon as a different 15 minutes, start monitoring the roast for doneness (if the greens are browning as well suddenly, add a little bit of water to the pan). Within relating to 20 even more minutes (producing a total of about 80 minutes), the meat upcoming to the bone will obtain 145° F (63° C) — this is an aged-shaped dish, consequently it shouldn’t be red. Remove the meat to a plate to great for 10 to 15 minutes. Individual the meat in opposition to the bones with a very long, directly carving knife: location the blade flat together the extremity of the ribs and, retaining the blade flush with them, minimize the ribs absolutely free, getting mindful to depart the meat intact. Relying on the butcher, the chine bones (the skinny bones that fashioned 50 percent the backbone) may possibly be demonstrate; if consequently, repeat the course of action to individual them. The eradicated ribs will visual appeal which add spare ribs. Individual them one versus one more with a knife, or by tearing, and return all the bones to the roasting pan. add any juices that add function in opposition to the roast as it cooled and was slice, and House the pan in the oven for a further 10 to 15 minutes. This action is large. The plans are to brown the ribs marginally and, even excess, to evaporate the little bit of juice in the backside of the pan as a result it sorts a eye-catching brown glaze. Beware of spattering fat as you remove the pan in opposition to the oven and intently pour off the grease. Location the roasting pan about a burner established at medium-small; add the shallots and stir for over 10 seconds. Then add the pink-wine vinegar and about ⅔ cup (150 ml) of water and Use a picket spatula or spoon to dissolve the glaze. Position the full contents, which includes the bones, in a pot. add the wine to the prunes, still not the prunes by themselves. Simmer for relating to 10 minutes, anxiety, and return the liquid to the identical pot. There really should be about 1 cup (225 ml); if not, add some chilly water. Carry the liquid again to a simmer and add any juices that comprise flowed against the meat on the platter. Create a slurry of the cornstarch and ¼ cup (50 ml) of chilly water and add it to the pot in small doses, stirring right up until you comprise a saucelike regularity. It received’t choose considerably (the total demanded is dependent on the gelatinousness of the bone-wine decline) — err on the slim facet. Flavor the sauce for salt and pepper, and alter as expected. At the moment style it yet again for sweet and bitter. It should really add an benefit yet shouldn’t be puckery. You can add specifically a little bit of sugar — be very careful not to create it also lovable — or, improved nonetheless, chop one of the prunes exceptionally good and add it to the sauce. heat the prunes in the sauce. Cut the roast ½ inch (1 cm) thick, prepare the slices on a very hot platter, put the prunes more than, and pour the sauce over the meat. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2467/porc-aux-pruneaux"},{"id":"2465","title":"BAECKEOFFE","ingredients":"Oven-Braised Pork, Lamb, and Beef 1 pound (500 gr) pork shoulder or loin versus the added marbled shoulder finish (échine inside France, from time to time marketed in the US as “blade loin roast” or the “rib close of the pork loin”) 1 pound (500 gr) lamb or mutton shoulder 1 pound (500 gr) lean beef chuck or ultimate blade (much better is the identical French lower paleron) 1 pig’s foot 1 pig’s tail, optional 2 carrots, peeled and sliced in rounds A package of herbs: 2 branches of new thyme, 1 bay leaf, 50% a dozen branches of parsley, and a small element of celery with a handful of leaves, tied collectively 2 cloves garlic, peeled and beaten Black pepper 2 cups (500 ml) or excess white Alsace wine these types of as Edelzwicker, Sylvaner, Pinot Gris, or Riesling; no Gewurztraminer or Muscat or a little something lovable 3 fat (1.5 kg) rather waxy potatoes, peeled and sliced ⅛ inch (3 mm) thick 2 onions, chopped 2 leeks, white simply, sliced crosswise Salt About 2 cups (500 ml) handmade stock or water A piece of bread dough or a tender dough generated of simply just ⅞ cup (100 gr) of flour kneaded with ⅓ cup (70 ml) of great water The night time ahead of, slender maximum of the pounds in opposition to the a few meats, and lower them into 2- to 3-inch (5- to 8-cm) ingredients without having bone, after the place probable the divisions in between muscle mass. in a superior bowl, mixture the meats and the pig’s foot and tail with the carrots, herb offer, garlic, and a generous selection of ground pepper (no salt); add white wine to add. Fixed in a neat desired destination to marinate right away. The subsequent working day, heat the oven to 350° F (175° C). Fill the backside of an correctly large oven pot, with a address, with fifty percent the potatoes. Drain and fastened apart the meats, carrots, herb package, and garlic, booking the marinade. add the meats, carrots, onions, and leeks to the pot, and add the offer of herbs and the garlic in the centre. Year generously with salt and final with the take it easy of the potatoes; salt all over again. in a independent pan, carry the marinade nearly to a boil, skim it, and stress it into the oven pot. add more than enough stock or water (or, optionally, extra wine) to exactly protect the greatly packed contents. Roll the dough to deliver a extensive strip that will in good shape the rim of the pot. Dampen the rim and connect the dough, and then dampen the ultimate of the dough and fixed the lid firmly in put. Put the pot in the oven for 20 minutes, then protect against the atmosphere to 200° F (95° C) and bake for 3½ further hrs. Crack the seal of dough at the desk, taking a uninteresting software to pry carefully at the edges. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2465/baeckeoffe"},{"id":"2460","title":"LAPIN À LA BOURGUIGNONNE","ingredients":"Rabbit in Pink Wine 2½ cups (600 ml) darkish yet not extremely tannic fruity pink wine A rabbit, weighing 3 to 4 excess weight (about 1.5 kg), minimize into 2 entrance legs, 4 ingredients of loin, and 2 back again legs each minimize into 2 ingredients, as well as the bony sections devoid of significantly meat on them (the neck and rib cage, the decreased spine, and consequently on) Unsalted butter 1 onion (about 100 gr), chopped 1 carrot (in excess of 75 gr), peeled and chopped A 2-inch part (over 30 gr) of celery, chopped 1 or 2 shallots (regarding 50 gr with each other), finely chopped 1 clove garlic, minced ¼ cup (30 gr) all-cause flour 1¼ cups (300 ml) Fantastic chicken stock A ½-by means of-½-inch (1-by way of-1-cm) piece of orange zest without white pith Salt 5 ounces (150 gr) lean salt pork or pancetta without rind, or 7 ounces (210 gr) lean, skinless fresh new pork stomach 2 dozen little one onions ½ pound (250 gr) white cultivated mushrooms, still left complete if they’re minor, in different ways quartered Black pepper A very little Madeira, tawny port, lemon juice, as demanded, optional Boil the wine right up until it is lowered by way of fifty percent, and mounted it apart. Sauté the rabbit areas together with the bones within 2 tablespoons (25 gr) of butter. Remove the meaty areas every time they are golden (as well a lot cooking Makes the outside the house meat stringy), and commence cooking the bony bits until they are thoroughly brown nonetheless not at all burned. (If the oven transpires to be on for a different cause, cook the meaty parts on final of the stove and roast the bony bits for a lot more even, deep browning.) In a pot basically high ample to keep the complete planning, cook the onion and carrot more than medium-lower warm in 1 tablespoon (15 gr) of butter until the onion is translucent and gentle golden brown. add the celery, shallots, and garlic, and cook, stirring, for 90 seconds even further. add the flour, and stir for 45 seconds. add the diminished wine, the stock, the orange zest, and simply just a very little salt. Return the parts of meat to the pot and simmer about small warm, protected, as a result the liquid flippantly bubbles — this will practically unquestionably will need a metallic warm diffuser underneath the pot. Cook until the rabbit is comfortable — as soon as probed with a fork or the fact of a knife, the meat will different to the bone — 45 to 60 minutes. Remove the areas of meat and anxiety the sauce to remove the greens and bones; discard Individuals. Return the sauce and meat to the pot, retaining it off the heat. Cut the salt pork, pancetta, or fresh new pork tummy throughout the grain, above ¼-inch (6-mm) thick for salt pork or pancetta and ⅜-inch (1-cm) thick for new tummy, which shrinks added. Then, holding the very same thickness, slash each individual lower yet again to uncover extensive rectangles, as a result that every lardon is prepared of choice ingredients of weight and lean. Room the lardons in a pot of chilly water and convey to a boil; drain, and awesome less than chilly working water, then drain effectively. Sauté them within 1 tablespoon (15 gr) of butter (lard will do at small both equally perfectly) about medium-superior heat right up until mild golden (cooked much too considerably, they come to be demanding). Drain on a paper towel and guide. Put the baby onions in a pan that will exactly retain them in one layer, and add 1 tablespoon (15 gr) of butter and plenty of water to occur midway up the onions. Deal with and cook over medium-high heat until the onions are smooth and the liquid is absent, regarding 10 minutes (the identical total of liquid essential is impossible to wager, and anytime the onions are just about finished, from time to time it’s critical to discover the pot early to really encourage evaporation). Then get the lid off and retain cooking, stirring, until the onions are golden brown all over, quite possibly an additional second or 2, if that. In the meantime, sauté the mushrooms in butter or in the excess weight remaining versus sautéing the lardons. Add the lardons, onions, and mushrooms to the rabbit in the sauce, and simmer carefully for 5 to 10 minutes. Accurately just before serving, slim the sauce if required with a little bit of water (not with wine), and style and period as expected with salt and a grinding of pepper. If the wine taste seems to be also competitive, melt it with 1 or 2 teaspoons of marginally lovable Madeira or tawny port; if the flavor is flat, squeeze in a tiny lemon juice. Would make 4 compact quantities.","directions":"","url":"https://recipe.bluelayer.org/recipe/2460/lapin-la-bourguignonne"},{"id":"2459","title":"LAPIN À LA CRÈME","ingredients":"Rabbit inside White Wine with Product Unsalted butter A rabbit, weighing 3 to 4 fat (in excess of 1.5 kg), slash into 2 entrance legs, 4 parts of loin, and 2 again legs just about every minimize into 2 areas, additionally the bony pieces without having a lot meat on them (the neck and rib cage, the reduced spine, and as a result on) 1 onion (in excess of 100 gr), chopped 1 carrot (about 75 gr), chopped A 2-inch component (more than 30 gr) of celery, chopped 1 or 2 (regarding 60 gr with each other) shallots, finely chopped 1¼ cups (300 ml) white wine 1¼ cups (300 ml) very good chicken stock Salt 1 cup (225 ml) heavy cream A handful of chanterelles for every individual, halved or quartered relying on dimension, optional White pepper A lemon, for juice In a pot with a deal with, extensive more than enough to continue to keep all the rabbit parts with no crowding (or in 2 batches), and employing more than enough butter to soften and cover the backside of the pan by way of ⅛ inch (3 mm), sauté the bones and parts of meat with out browning until the latter add stiffened. Remove the meat and bones, and discard the butter. add a minor selection of fresh butter and cook the onion, carrot, celery, and shallots previously mentioned reduced heat with out browning right up until they are gentle, around 10 minutes. Return the rabbit meat and bones to the pot, and add the white wine and stock and particularly a minor salt (the liquid will later on be focused). Protect and simmer around lower warm, as a result the liquid evenly bubbles, until the rabbit is gentle — Though probed with a fork or the truth of a knife, the meat will independent to the bone — 45 to 60 minutes. Remove only the ingredients of meat. Boil the bones and greens in the cooking liquid right up until it is lowered to ½ to ⅔ cup (100 to 150 ml). add the heavy cream and simmer for a number of a lot more minutes, or extended if the sauce is far too slim to coat the meat — add water if it will become far too thick. Tension it and return it to the pot. In a different frying pan, sauté the chanterelles in 2 tablespoons (25 gr) or excess of butter, as needed. add this garnish together with the rabbit ingredients to the sauce, and simmer 5 to 10 minutes. Flavor and year as needed with salt, incorporating a grinding of white pepper and a Squeeze lemon juice. Generates 4 smaller quantities.","directions":"","url":"https://recipe.bluelayer.org/recipe/2459/lapin-la-cr-me"},{"id":"2453","title":"POULET AU VIN JAUNE ET AUX MORILLES","ingredients":"4 areas of breast about equivalent inside sizing (together with the wings hooked up to 2 of them) additionally 2 thighs and 2 drumsticks ¼ cup (50 gr) unsalted butter 1 cup (250 ml) white wine, ideally in opposition to the Jura 2 cups (500 ml) chicken stock ¼ to ⅜ cup (65 to 100 ml) vin jaune, or a a lot less pricey Jura sous-voile white wine 2 cups (500 ml) heavy cream or crème fraîche, or a blend A lemon, for juice Dried morels could be fresh new or somewhat gritty; brush them with a dry brush and appear no matter whether any of the darkish debris that appear off contain grit. If as a result, determine no matter whether you can brush all the grit absent or you want to rinse it absent underneath managing water, knowledge that some taste will be shed alongside with the dust. Afterward, soak the dried morels in hot water for at bare minimum 20 minutes, then drain, booking that liquid to add afterwards to the pot. New new morels via initially brushing absent filth with a dry brush and then immersing them within water, stirring vigorously and shifting the water consistently, until there is no signal of grit. Evenly salt and pepper and evenly flour the ingredients of chicken. in a large, heavy-bottomed pot with a lid, cook the areas carefully in the butter with no coloring. add the cup of wine, the stock, and the liquid to soaking the dried morels, if you are employing them. Cook, protected, about small heat, turning to season to season, and as the ingredients grow to be comfortable remove them to a incredibly hot, coated platter. The breast of a more youthful chicken may possibly consider 15 minutes (far more for the piece with the wing), and the legs regarding 10 minutes extended. Skim the weight closely versus the appear of the liquid in the pot, and avert the liquid nearly to a glaze, add ¼ cup (65 ml) of vin jaune, the product, and the morels. Cook number of minutes to choose rid of the uncooked-wine style, and, if demanded, get rid of the mixture a little, as a result the sauce is precisely thick adequate to coat the picket spoon you could possibly be stirring with. (If the sauce really should be reluctant, it may well reduce more than enough humidity that it will will need a tiny water.) add the chicken and warm. Accurately in advance of serving, stir in a tiny much more vin jaune, bringing the sauce momentarily to a boil. Style the sauce, and, as necessary, time it with salt and pepper and add a Squeeze lemon juice. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2453/poulet-au-vin-jaune-et-aux-morilles"},{"id":"2452","title":"COQ AU VIN","ingredients":"Chicken within Pink Wine Unsalted butter, lard, or high quality, new-tasting olive oil or a further superior, light cooking oil Salt and black pepper A chicken, weighing 4 to 5 fat (regarding 2 kg), reduce into 8 areas: 4 ingredients of breast somewhere around equivalent inside dimensions (which add the wings hooked up to 2 of them) additionally 2 thighs and 2 drumsticks 2 carrots, peeled and lower in limited ingredients 2 large or 3 medium onions, quartered lengthwise ¼ cup (30 gr) all-cause flour 2 cloves garlic A deal of herbs (1 bay leaf, a several fresh celery leaves, 2 or 3 branches of fresh thyme—or add dried thyme right to the pot—and 50% a dozen branches of fresh parsley, tied with each other) 1 to 2 cups (250 to 500 ml) chicken stock 1 to 2 cups (250 to 500 ml) purple wine 15 to 20 kid onions, optional 1 or 2 slices (100 gr) lean salt pork or pancetta without rind, about ¼ inch (6 mm) thick, minimize crosswise into lardons, optional ½ pound (250 gr) white button mushrooms, remaining full if they’re tiny, differently quartered, optional Soften 2 tablespoons of fat in a heavy, large nonreactive pot with a add. Frivolously salt and pepper the sections of chicken and brown them in the weight, turning to coloration all aspects—relating to 30 minutes. Remove the chicken and preset it apart. add the carrots and quartered onions and cook them bit by bit, stirring and turning until the onion is practically cooked. add the flour, and convert and stir the veggies for a few of minutes consequently the flour starts to cook. Return the chicken to the pot, add the garlic and herbs and ample stock and wine to approximately address the meat. Cook Really gradually, included, making use of a warm diffuser if needed consequently that the contents scarcely bubble, until the chicken is gentle—relating to 15 minutes for the breast of a younger chicken (a minor even further for the piece with the wing), and relating to 10 minutes further for the legs. (The best temperatures are about 150° F, or 65° C, for the white meat and 160° F, or 70° C, for the darkish.) Remove the ingredients as they are accomplished to a heat, included dish. Discard the carrots. Put the cooking liquid alongside with the onions, garlic, and herbs all through a sieve, urgent consequently the comfortable onion and garlic move all through and discarding whichever stays. Boil the onion-crammed liquid slowly but surely in the pot to get rid of it a bit, inserting the pot off middle and 2 or a few instances eliminating the excess weight and pores and skin that sort on the seem, for as extended as 50% an hour. The sauce need to be nearly free of charge of bodyweight, and accurately thick more than enough to coat the meat. Style and period as expected. Though the sauce is slowly but surely effervescent, cook the little one onions bit by bit to golden in a coated pan with 1 tablespoon (15 gr) of butter and a couple of spoonfuls of water. Put the lardons into a pan of chilly water, carry them to a boil, anxiety, and rinse in chilly water. Sauté them, found, within 1 tablespoon (15 gr) of fat till the edges only commence to crisp; drain them on a paper towel and maintain them sizzling. Sauté the mushrooms in butter. Reheat the chicken quickly in the sauce, and add the garnishes of mushrooms, small onions, and lardons. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2452/coq-au-vin"},{"id":"2451","title":"PEPERONI RIPIENI CON TONNO","ingredients":"Bell Peppers Loaded with Tuna 4 yellow or pink bell peppers, ideally at the top of their time 2 salted anchovies 12 ounces (350 gr) Terrific imported canned tuna inside oil More than ¼ cup (50 ml) quality, new-tasting, gentle olive oil, this kind of as Ligurian A lemon, for juice Salt and black pepper Bake—wear’t roast and scorch—the entire peppers in a 350° F (175° C) oven until smooth, positioning a small water in the pan, or cook them, halved and seeded, inside boiling water: they can be tender yet not flaccid and shapeless. Neat the peppers in a lined bowl. Peel them, and remove stems, seeds, and internal membranes. fresh the anchovy filets of salt, strip them to the bones, and rinse them. Mash the anchovy to a paste with the back again of a fork. Drain the tuna, and with your hands split it up into a fantastic, even regularity. Combine in the anchovies and then sufficient olive oil consequently the mix seems rather damp. Squeeze within simply a minor lemon juice, grind within pepper, and year with much more salt (the tuna is presently salted) as necessary to distinction with the sweet, unseasoned peppers. Fill both full or 50% peppers with the blend. Serves 4 as a initial training course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2451/peperoni-ripieni-con-tonno"},{"id":"2448","title":"SALMON WITH LEEK AND SAFFRON SAUCE","ingredients":"A number of leeks weighing about 2 excess weight (1 kg) entirely 1 teaspoon (5 gr) butter ¾ cup (175 ml) white wine 1½ cups (350 ml) heavy cream A pinch (regarding 25) saffron threads 5 tablespoons (75 ml) mussel broth ½ teaspoon cornstarch Salt 3-pound (1.4-kg) salmon filet inside one piece Reduce off the green tops and the roots of the leeks. Open the higher conclusion of each individual with 2 lengthwise cuts at 90-amount angles to one an additional, and clean just about every leek effectively upside down down below functioning water to remove the grit concealed in between the levels. Reduce the leeks into lengthwise strips somewhere around ⅛ inch via 2 to 3 inches (3 mm by 5 to 7 cm), and sweat them inside butter in a lined pan more than small warm, stirring at this time and then. in over 25 minutes they will add thoroughly softened. Choose the pan to the flame. heat the oven to 500° F (260° C). In a very little pan about high heat, get rid of the wine through 50%. add the product, and remove the mix back by way of fifty percent. Off the warm, add the saffron threads and the broth. add the starch with a minor chilly water and stir it inside. heat the sauce once again, stirring consistently, until it thickens a little bit and bubbles. Shellfish broth is salty; style the sauce and add a lot more salt basically if demanded. Preserve the sauce included and hot. Butter a roasting pan or a gratin dish that will keep the salmon and is relevant for the desk. Area the salmon in it, salt the fish evenly, and bake it in the higher section of the oven until the flesh at the middle just specifically loses its translucence, possibly 10 to 12 minutes. Organize the leeks in excess of the salmon and coat it with some of the sauce; move the relax of the sauce at the desk. Serves 4 to 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2448/salmon-with-leek-and-saffron-sauce"},{"id":"2446","title":"CRAYFISH OR LOBSTER COULIS FOR QUENELLES","ingredients":"2 Lobsters, each individual weighing 1¼ to 1½ weight (500 to 750 gr), cooked, or relating to 4 dozen cooked crayfish ¼ cup (60 ml) light, clean-tasting olive oil or one more Excellent, mild cooking oil 1 quart (1 kg) heavy cream ¼ cup (50 gr) unsalted butter 2 higher shallots, chopped, to create at minimum ½ cup (80 gr) 1¼ cups (300 ml) dry white wine Small branches of fresh tarragon Salt White pepper Cognac Tabasco sauce A lemon, for juice The Lobsters or crayfish really should be recently cooked and not overcooked. Extract the Lobster meat or crayfish tails and e-book. To prevent likely hurt to your blender (usually additional rugged than a foods processor), come to a decision just the further soft pieces of shell (of program, tenderness much too displays how not long ago the Lobster molted), this kind of as the section encompassing the Lobster’s system, breaking it into 1-inch (2- or 3-cm) parts. Employ the service of just around 1¾ cups (100 gr) of nicely-harmed-up shell — also significantly will overpower the sauce. In 2 9- to 10-inch (over 25-cm) pots (1-gallon or 3-lt potential each and every), warm the oil to smoking. Thoroughly add the shells and stir for about 2 minutes, till they flip to purple to dazzling orange. Great to house temperature, pour off any extra oil, add fifty percent the product to each individual pot, and simmer above small warm for practically 15 minutes. Neat to house temperature. In a further pot, soften the butter and sweat the shallots until smooth. add the nonmeat insides of the Lobsters (however no tomalley or coral) moreover the legs, or else the crayfish human body pieces remaining right after the tail meat consists of been taken off, with the vacant claws — harmed into tiny parts — and sweat for 1 or 2 minutes. add the wine, tarragon, and exactly sufficient water to deal with. Simmer carefully for regarding 15 minutes. Move the wine-and-shallot mix throughout a great strainer. Return it to the pot, and do away with previously mentioned medium-superior heat to in excess of a quarter of its authentic volume. Pour the cooled shell-and-product mixture into a blender. Grind for over 2 minutes, until the coloration is faded purple and the texture is which add coarse sand. Line a wonderful strainer with fantastic cheesecloth to capture the shell grit, and go the mixture for the duration of it into the small wine mix. Simmer around medium warm right up until the sauce simply just coats the again of a spoon. If it gets to be way too thick, slender with water. Period with salt, grindings of white pepper, some drops of Cognac, 2 or 3 shakes of Tabasco, and a beneficial Squeeze lemon juice. Makes regarding 1 quart (1 lt), sufficient to serve 6 men and women as sauce for quenelles, alongside with a Lobster or crayfish garnish, or, with Lobster excess to create Lobster stew (look at observe, over), adequate for the similar total.","directions":"","url":"https://recipe.bluelayer.org/recipe/2446/crayfish-or-lobster-coulis-for-quenelles"},{"id":"2423","title":"ERBAZZONE","ingredients":"Savory Pie of Veggies Relating to 2½ excess weight (1 kg) veggies these kinds of as beet, spinach, Swiss chard, or a mixture, effectively washed 2 tablespoons (25 gr) unsalted butter ¼ pound (100 gr) lardo (remedied pork stomach) or pancetta, chopped 1 or 2 cloves garlic, finely chopped 1 onion or fifty percent a dozen or a lot more green onions, which includes optimum of the green, chopped 2 high eggs ¼ pound (100 gr) grated Parmigiano-Reggiano Salt and black pepper Dough to deliver a 10- to 12-inch (25- to 30-cm) 2-crust pie, chilled Dependent on your amount of vegetables, pull the more durable stems to the beet and spinach leaves and slice absent the ribs to the chard. Put the vegetables, with drops of the washing water continue to clinging, into a heavy pot. Cook, coated, around medium warm, stirring as soon as or 2 times, until wilted, 8 to 10 minutes. Drain and thrust on the vegetables to expel added humidity. Chop perfectly. In a small pan, carefully cook alongside one another the butter, lardo, garlic, and onion, proceeding until the garlic and onion are translucent however not at all coloured. in a bowl, blend this soffritto with the veggies, eggs, and Parmigiano. Year with salt and pepper. Heat the oven to 425° F (220° C). Roll out the chilled pie dough to create 2 levels, one a bit larger sized than the other. Line a pie pan or baking sheet with the bigger, and slim the edges consequently as to go away a ½-inch (1-cm) border. Fill the dough with the vegetables blend, folding the border previously mentioned the filling all more than. Evenly damp the unveiled dough. top with the minute layer of dough as a result it handles the moist border, and slender the excess. Drive carefully in the vicinity of the edges to seal the 2 levels and prick the final with a knife or fork. Bake right up until very well browned, over 30 minutes. serve scorching or at area temperature; in the latter situation, neat the pie on a rack as a result the backside stays crisp. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2423/erbazzone"},{"id":"2406","title":"PUCCIA","ingredients":"Polenta with Cabbage and Pork 1 pound (500 gr) boneless fatty pork shoulder, slash in 1-inch (2-to 3-cm) cubes 1 mind cabbage (about 3 fat or 1.3 kg), outer leaves discarded, cored and thinly sliced 1 onion, chopped 1 stalk celery, chopped 1 carrot, peeled and chopped 2 quarts (2 lt) water Salt 3 cups (440 gr) coarse polenta dinner or 3⅓ cups (500 gr) good polenta dinner Effective Piedmont cow’s-milk cheese (Raschera, Castelmagno, Bra Duro, or Parmigiano-Reggiano) Black pepper Simmer the meat and greens jointly in 2 quarts evenly salted water for about 10 minutes. Rather little by little, sprinkle in the cornmeal as a result as to prevent lumps. Around fairly small heat, move forward to cook, stirring in opposition to period to year, until the pork is utterly smooth, at small 1 hour. add more than enough cheese — grated or sliced, dependent on the sort — to offer you a marked style and year with salt and pepper. Serves 6 to 8.","directions":"","url":"https://recipe.bluelayer.org/recipe/2406/puccia"},{"id":"2399","title":"POTÉE JURASSIENNE","ingredients":"Soup and “Boiled” Meats ½ pound (250 gr) dried shell beans, or new, shelled kinds in time (over fifty percent the bodyweight is dropped inside shelling) 1 pound (500-gr) smoked bacon in one piece A 1-pound (500 gr) or larger sized saucisse de Morteau, or a different smoked sausage 1 pound (500 gr) beef, lamb, or mutton or a meaty lamb or mutton bone 4 to 6 carrots (relating to 400 gr), peeled and sliced in rounds 4 to 6 summer time turnips or 1 winter season turnip (regarding 500 gr completely), peeled and quartered or sliced 1 cabbage (relating to 3 bodyweight or 1.3 kg), outer leaves trimmed, quartered 6 waxy potatoes (about 2¼ weight or 1 kg), peeled and reduce in hefty ingredients Salt and black pepper Slices of stale bread, if possible sourdough Soak the beans, if dried, right away, and drain them. If the bacon is exceptionally smoky, desired destination it in a pan of chilly water, bring to a boil, and automatically remove the bacon and discard the water. Prick the sausage in a lot of locations consequently it doesn’t split open in cooking. Lower the meat into large parts together the divisions involving the muscle tissue. in a large pot of chilly water, convey the sausage, bacon, and meat or meaty bone to a simmer. Skim any impurities that add to the best. add the carrots, turnips, and shell beans; in a further 30 minutes add the cabbage; and in a different 45 minutes add the potatoes. After the potatoes and shell beans are comfortable, grind in pepper; style and year, if necessary, with salt. Remove the veggies to a incredibly hot platter and the meats to a chopping board. Reduce the latter and set up them along with the greens, holding all coated and sizzling. If you which includes, toast the bread. serve the cooking liquid as soup about the bread within scorching soup plates. As a instant system, in the exact plates, serve the meats over the veggies. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2399/pot-e-jurassienne"},{"id":"2391","title":"CERVELAS LYONNAIS","ingredients":"Flippantly Healed Sausage 800 gr lean pork to the shoulder 200 gr pork fat, like that trimmed against the shoulder 12 gr nitrate-salt procedure (look at be aware around) 11 or 13 gr salt 1.8 gr saltpeter-salt blend (view be aware around), optional 3 gr sugar 1 gr freshly grated nutmeg 4 gr ground black pepper 35 ml white wine 15 ml Cognac or Armagnac 60 gr peeled pistachios, optional 30 to 50 gr black truffles (T. melanosporum), the more large total if you can manage it, optional About 3 toes (1 meter) beef casings, middles, 2¼ to 2½ inches (relating to 60 mm) within diameter Slim any hard silverskin and connections to the pork lean and bodyweight, slash them into hard 1-inch (2- to 3-cm) cubes, and mixture them alongside one another. Spread them on a steel sheet or pan, and chill them, learned, in the coldest portion of the fridge for an hour, unless of course the meat incorporates remained fairly chilly though you have been chopping it, and then put it in the freezer for a last 5 minutes. Go the deeply chilled meat during the grinder the moment, working with a grinding plate with ¼- to -inch (about 7-mm) holes, and then spread the meat on a heavy steel sheet or pan. Space it acquired in the fridge for 30 minutes, adopted via 5 minutes in the freezer. In a low bowl, adequately mix the 12 grams of nitrate-salt treatment with 13 grams of salt, or, if you are utilizing saltpeter, add the 12 grams of nitrate-salt treatment method with 11 grams of salt and the 1.8 grams of saltpeter-salt mixture. add and mixture in the sugar, nutmeg, and pepper, once again producing absolutely sure there are no clumps. Put the chilled meat into a heavy bowl. Sprinkle the tiny bowl’s treatment method-salt-spice blend on to the meat, and add the wine, brandy, pistachios, and truffles. Mixture carefully, taking your fingers, proceeding until the curing blend consists of melted in and the meat added benefits a sticky, a bit elastic physique, which could consider 3 to 4 minutes. add and refrigerate for about 48 several hours, despite the fact that the meat solutions. Even though you get the mixture in opposition to the fridge, look to watch if it is Really chilly. If it is, shift on to the upcoming move. In another way, once more spread the ground meat on a metallic sheet or pan, and chill it for 5 to 10 minutes in the freezer. At the time you are geared up to create the sausages, rinse the casings very carefully within and out by falling one close of the period of casing about the kitchen area faucet and allowing the water work throughout it. Lower the casings into 12-inch (30-cm) lengths, and with a brief piece of butcher’s string firmly tie off one stop with a harmless knot. (Inside Lyon, they typically transform the casing in out, tie it off, and then flip it again more than, which hides the closure on the in.) Things the meat into the casings, keeping sufficient strain to hold the sausages Pretty organization. Tie off the open finish with one more knot — it’s a superior notion to comprise one individual keep the conclude tightly shut although a different does the tying. Depart more than enough additional string to create a loop versus which to suspend the sausages. Cling them for 24 several hours in a scorching put, at 75° to 85° F (24° to 30° C), this sort of as in the vicinity of a sizzling furnace, suspended against a pipe. To cover against drafts and additional drying, style a tent about the full employing plastic, these as an unscented plastic rubbish bag, remaining away from make contact with about the plastic and the sausages by themselves. As they ferment, the sausages will very first switch brilliant crimson, then a further burgundy shade. They’re well prepared the moment they’ve resolved back again to a reddish-purple, the casings add dried marginally (starting to be virtually parchmentlike), and the meat in incorporates firmed (it no for a longer time incorporates the yielding texture of freshly ground meat). Refrigerate and employ the service of in 5 times. Position the sausages within chilly water, deliver the water temperature slowly and gradually to 175° F (80° C) around medium-small warm, and then, changing the heat as needed to preserve the temperature, poach for over 40 to 60 minutes (at this temperature they gained’t overcook), remaining absolutely sure to obtain an inside temperature of 162° to 167° F (72° to 75° C). Makes 2 or 3 sausages, adequate to serve 6 as a 1st system or 4 as a most important study course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2391/cervelas-lyonnais"},{"id":"2389","title":"JAMBON PERSILLÉ","ingredients":"Parsleyed Ham BROTH 1 bottle (750 ml) white wine, these as Aligoté 3 cups (750 ml) water Fresh or dried thyme, savory, oregano 2 bay leaves Branches of fresh parsley 1 dozen entire black peppercorns 2 complete cloves 2 cloves garlic 1 onion, halved 1 carrot, minimize in areas 4½ excess weight (2 kg) light, brined ham (demi-sel) or pork shoulder or a mixture, neither smoked nor sweet, or échine treated in the brine for tiny products 2 pig’s ft (in a pinch, employ the service of calf’s ft) Salt 2 cloves garlic, Quite finely chopped 1 cup (45 gr) finely chopped parsley ½ cup (100 ml) white-wine vinegar Black pepper In a higher pot, convey all the ingredients for the broth to a boil. Then put in the meats with ample even more water to cover them by way of in excess of an inch (2 or 3 cm). Carry the pot to a simmer, altering the heat consequently the liquid maintains a regular, fairly small bubble. Cook the ham until the meat is Pretty soft and the pores and skin and the toes add unveiled their gelatin—over 3 hrs. Remove the ham, discard the veggies, and anxiety the liquid all through a rinsed and wrung-out soft kitchen area towel. Skim all the excess weight versus the look of this stock. Boil right up until it is small by 50%, and style for salt, introducing some if required. Remove the pores and skin against the ham, inside one piece as substantially as prospective, and ebook it. Independent the meat into parts together its organic divisions utilizing your hands and a knife, leaving all the pounds inside House nevertheless discarding gristle and bones. Blend the garlic and parsley with the vinegar and grind in black pepper. Pour a quarter of the stock into a gallon (4-lt) bowl, sprinkle generously with the parsley mix, and organize a layer of meat, inserting the ingredients all in the identical steering as a result they can later on be sliced well throughout the grain. Deal with with extra parsley, and proceed to add levels, moistening each individual properly with stock, and conclude with a lot more stock up to the place of the meat. Organize the reserved pores and skin on top faceup. Thrust frivolously with a weighted plate, and chill right away. Parsleyed ham is ideal consumed directly absent; it will retain no further more than a 7 days in the fridge. Dress in’t unmold it, yet slash it in the bowl throughout the grain into slices ¾ inch (2 cm) thick. Serves 15 or much more as a 1st system.","directions":"","url":"https://recipe.bluelayer.org/recipe/2389/jambon-persill"},{"id":"2385","title":"RILLAUDS D’ANJOU, OR RILLONS DE TOURAINE","ingredients":"Salted and Browned Pork Tummy 3 weight (1.5 kg) fresh new (unsalted) pork tummy 1½ tablespoons (20 gr) salt Black pepper 1 pound (500 gr) lard, optional Dry the tummy with paper towels and reduce it into 2-inch (5-cm) cubes. Blend them appropriately and frivolously with the salt and a constructive total of freshly ground pepper. Refrigerate the meat right away or for up to 24 several hours. Rinse and dry once again. in a broad, large pan, these as solid iron, brown the cubes extremely slowly but surely; on their particular they will shortly offer a detail of pounds, or add the optional lard. Flip the moment or two times, as necessary. Cook till soft—over 3 several hours. Choose the rillauds versus the weight with a slotted spoon. serve them warm, reheating if required. Makes around 16 parts, based on the thickness of the abdomen; one piece is a serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/2385/rillauds-d-anjou-or-rillons-de-touraine"},{"id":"2384","title":"RILLETTES DE Excursions","ingredients":"Salted and Stirred Pork 1 pound (500 gr) pork weight in opposition to outer trimmings About ¾ pound (300 to 400 gr) spareribs in 1 or 2 ingredients, and any additional pork bones you may well comprise 2 bodyweight (1 kg) lean pork shoulder with assorted shades and textures of flesh ¼ cup (50 ml) water 1 tablespoon (22 gr) salt Minimize the pounds into about ½-inch (1-cm) cube, and put the ingredients in the backside of a to some degree large pot with a lid. Level the spareribs and any other pork bones on the bodyweight. Lower the lean pork into approximately 2½-inch (6-cm) squares, and level those people on best. Pour in the water. Cover the pot, serve the contents to a boil, and then decreased the heat to continue to keep a quite sturdy simmer. As the cooking proceeds, with the pot however coated, observe at periods to be certainly that nothing at all includes began to adhere and that there is some watery liquid in the backside. add a little bit of water if vital. When over 2 several hours, begin to keep track of for doneness: slash off a piece of dim lean meat, and a piece of gentle, level both equally on a plate, and watch no matter if they will crush with a fork—the mild muscle tissues will be accomplished 1st. (The exception about darkish muscle tissue, if you get started with 50 percent a pig, is the tenderloin, which chefs about as quick as the light.) to the close of cooking, ordinarily above 3 hrs, establish the doneness by way of chewing a small piece of specifically the dim meat. It is geared up the moment it is yieldingly soft yet doesn’t quickly switch to mush. Cautiously remove the spareribs to a plate, and if they’ve remaining any minor bones guiding, discard them. Even though the ribs are amazing adequate, scrape off their meat still not gristle and add that meat back again to the pot. Previously the busy action starts off. Preserve the lid off, add the salt, and switch the warm to lowish medium. Suggestion the pot after in a whilst consequently you can watch the backside. The reason is to evaporate more dampness and then with the remaining juices to kind a abundant brown glaze on the backside of the pot. Stir consistently to protect against sticking and, if vital, decrease the warm. When the glaze is made up of fashioned and the excess weight is nearly clear (if it’s cloudy, there’s way too substantially water remaining), get started stirring with a picket spatula or spoon, attaining down to the backside of the pot. As you do, the meat will crack into little parts and fibers, and the remaining dampness will dissolve utmost of the backside glaze, marketing style and coloration. Mash stubborn parts of meat as crucial to crack them up. There will arrive a second Even though the binding affect of the fantastic-textured meats will convey the complete jointly in a mass, with particularly a small melted weight at the backside of the pot. The rillettes are geared up. Although they are nonetheless amazingly very hot, shift them with a spoon to immaculate crocks, patient ramekins, or other ceramic or glass bins, continually stirring the blend however in the pot to reincorporate melted excess weight. Position the rillettes in about every container with the back again of a spoon, and automatically drive plastic wrap specifically on to the sizzling appear. Amazing and refrigerate. The rillettes continue to keep very well this course for around 5 times. To hold them more time than that—say for up to 1 thirty day period, refrigerated, paint the chilled show up with a rather slender layer of burning-warm lard (not involved in the ingredients over) to seal the show up in opposition to air. Though the layer of lard sets, paint yet again if essential to make sure the rillettes are comprehensively sealed. Just before you consume them, allow for them to very hot a very little, consequently they are no extended deeply chilled. Will make above 2½ fat (1.2 kg), adequate for possibly 18 to 20 humans.","directions":"","url":"https://recipe.bluelayer.org/recipe/2384/rillettes-de-excursions"},{"id":"2381","title":"CAPERS Within OLIVE OIL","ingredients":"Capers in salt Crimson-wine vinegar Superior, fresh-tasting olive oil Rinse the salt carefully versus the capers and drain them perfectly. Destination them in a jar or reduced bowl, pour vinegar more than them to cover, soak for 1 hour, and drain perfectly. Pour olive oil around the capers to protect. To serve, spoon capers on to a piece or reduce of bread and fold it over them as a result they gained’t roll off.","directions":"","url":"https://recipe.bluelayer.org/recipe/2381/capers-within-olive-oil"},{"id":"2373","title":"FRICASSÉE DE POULET ANGEVINE","ingredients":"Chicken with Product and Mushrooms Salt and black pepper A chicken, weighing 4 to 5 weight (in excess of 2 kg), slice into 8 sections: 4 parts of breast somewhere around equivalent within sizing (such as the wings connected to 2 of them) moreover 2 thighs and 2 drumsticks All-reason flour ¼ cup (60 gr) unsalted butter—fewer if the chicken is fatty 1 onion, chopped ¾ pound (350 gr) cultivated white mushrooms (or wild kinds, these kinds of as chanterelles), chopped ¼ cup (60 ml) Cognac or other eau-de-vie ½ bottle (375 ml) white wine, ideally to Anjou 1 clove garlic, crushed A low package deal of fresh herbs (parsley, thyme, savory) or above ¼ teaspoon merged, crumbled dried herbs (thyme, savory, a trace of oregano) 1 minor or ½ large bay leaf 1 cup (250 ml) crème fraîche or heavy cream A lemon, for juice Salt and pepper the ingredients of chicken, and coat them flippantly with flour, shaking off far more. in a heavy, large, nonreactive pot, these as enameled forged iron, cook the chicken for a pair minutes above medium warm in butter, turning, devoid of coloring (function within batches, if essential). Remove the chicken, and cook the onions and mushrooms, yet again with no coloring, for a pair minutes, till the onions are translucent and the mushrooms are cooked for the duration of. Acquire them against the pot. Movement the pot to an local where by there is almost nothing flammable overhead—be conscious that the flames may possibly add 2 ft! Pour in the Cognac and mild it with a match. While the flames die out, add the wine, garlic, herb offer and bay leaf, together with the chicken, onions, and mushrooms. Cook slowly and gradually more than small warm, here a simmer, having a heat diffuser if important. Transform the meat at the time or two times, and as the ingredients come to be soft, remove them to a hot, included platter. The breast of a younger chicken may well just take 15 minutes (much more for the piece with the wing), and the legs about 10 minutes lengthier. Getting a slotted spoon, remove the onions and mushrooms to the platter, and discard the bay leaf, herb deal, and garlic. Level the pot off heart, and change the warm consequently it bubbles bit by bit on one facet. As fat rises and a pores and skin varieties on the appear, 2 or a few occasions get and remove them, which will consider as extended as 50 percent an hour. Get treatment to skim all the bodyweight, then improve the heat and boil the liquid to stop it to a thick sauce. Add the crème fraîche or heavy cream. Flavor the sauce and brighten it as needed with a constructive Squeeze lemon juice, and year it with salt and pepper. Return the chicken, onions, and mushrooms to the pot. Deliver simply just to a boil and serve right away. Serves 4 to 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2373/fricass-e-de-poulet-angevine"},{"id":"2367","title":"PICI","ingredients":"Eggless Tuscan Pasta 3¾ cups (500 g) smooth flour moreover a lot more as demanded About ⅔ cup (150 ml) water Suitable, clean-tasting olive oil Mound the flour on the counter and create a nicely in the middle. add sufficient water, originally by way of stirring with a fork, to deliver a tender dough, sprinkling on further more flour or water as needed. Knead by means of hand for a several minutes, until the dough is delicate and no for a longer time sticky. Frivolously coat the look of the ball of dough with olive oil, wrap it in plastic, and allow for it loosen up for 1 hour. Get a quarter of the dough and roll it out ⅛ inch (3 mm) thick. With a sharp knife, slice off a piece above ½ inch (1 cm) extensive via 8 to 10 inches (20 to 25 cm) extended. on a wood seem, roll the dough back again and forth with one hand to taste a bodyweight spaghettilike form, as slender and even as you can, of issue period up to 18 inches (50 cm); Use the hand that is not rolling to feed the duration of dough to the other one. As every piece is carried out, sprinkle it flippantly with flour and established it apart. Boil as you would any clean pasta, draining the pici right before they are Really finished, considering that they will melt additional in any sauce. Makes a minor over 1 pound (600 gr), adequate to serve 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2367/pici"},{"id":"2349","title":"Pumpkin Donut Holes","ingredients":"Ingredients Serves 24 2 cups almond flour 1⁄ 4 cup granulated erythritol 1⁄ 2 teaspoon salt 1 teaspoon baking soda 1 tablespoon pumpkin pie seasoning 2 higher eggs 3⁄ 4 cup canned pumpkin purée 1⁄ 4 cup butter, melted 2 tablespoons product cheese 1 teaspoon vanilla extract 1⁄ 4 teaspoon maple extract 1. Preheat oven to 325°F. 2. Grease the wells of a 24-cup mini muffin tin. 3. Mix almond flour, erythritol, salt, baking soda, and pumpkin pie seasoning in a Medium bowl. Stir until put together. 4. in a tiny bowl, battle eggs, pumpkin, melted butter, product cheese, vanilla extract, and Maple extract till delicate. Fold egg mix into dry ingredients right up until basically Blended. 5. Shed by means of teaspoonfuls into each individual properly of a mini muffin tin. Bake for 15 minutes or Until a toothpick inserted in the heart arrives out fresh new. 6. Retail store at space temperature.","directions":"","url":"https://recipe.bluelayer.org/recipe/2349/pumpkin-donut-holes"},{"id":"2337","title":"Pecan-Crusted Cheesecake","ingredients":"Ingredients Serves 12 1 cup pecans 1⁄ 2 cup butter 3⁄ 4 cup almond evening meal 1⁄ 2 teaspoon ground cinnamon 1 1 ⁄ 4 cup erythritol powdered sweetener, separated 16 ounces product cheese, space temperature 1 cup sour cream, house temperature 4 large eggs, house temperature 2 teaspoons vanilla extract 1 teaspoon lemon juice 1⁄ 2 teaspoon lemon zest Preheat oven to 375°F. Desired destination pecans in a foodstuff processor and pulse right up until pecans are beaten. Soften butter inside medium saucepan. add beaten pecans, almond evening meal, cinnamon, and 1 ⁄4 cup erythritol to melted butter. Stir right up until mixed. Let mix to great a bit and pour into a 9” pie plate. Push mix into pie Plate as a result the backside and aspects are thoroughly included. Bake in oven till a bit browned, about 10 minutes. Avoid oven temperature to 325°F. Put product cheese in a stand mixer and battle until fluffy, regarding 2 minutes. Add sour cream to product cheese and fight until integrated.9. add eggs, vanilla, lemon juice, lemon zest, and remaining 1 cup erythritol and battle Until smooth. Pour product cheese blend on final of pecan crust. Bake for 45 minutes. Cake should really however jiggle every time you remove it to the oven. Permit to interesting, then retail outlet in the fridge right up until geared up to serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/2337/pecan-crusted-cheesecake"},{"id":"2328","title":"State chicken Stew","ingredients":"Ingredients Serves 4–6 2 weight chicken thighs, reduce into ingredients 1 large carrot, peeled and chopped 1 large onion, peeled and chopped 1 cup sugar-no cost chicken stock 2 cups water, separated 1 bouquet garni 1 teaspoon full black peppercorns 2 tablespoons butter, separated 1 tablespoon tapioca flour 1 ⁄ 4 pound salt pork 10 pearl onions 1 ⁄ 2 pound mushrooms 1 tablespoon chopped fresh parsley Much too Salty? If your soup is also salty, put a piece of uncooked potato in the soup or add a spoonful each individual of cider vinegar and Erythritol. If soup is way too greasy, eliminate in a lettuce leaf, then choose it again out when 2 minutes. The leaf will Get some grease alongside with it. 1. Stage the chicken thighs, carrot, onion, stock, 1 cup water, bouquet garni, and Peppercorns in a huge zip-ultimate plastic bag. Deliver of course the chicken is carefully Submerged in the marinade with the veggies. Level in the fridge to marinate Right away. 2. Right after marinating right away, remove the chicken; worry the marinade and preserve the Juice, discarding the greens and spices.3. Soften 1 tablespoon butter in a higher skillet about medium warm and blend in the tapioca Flour till combined. add the marinated chicken, stir for a number of minutes, then little by little Stir in the strained marinade and the getting 1 cup of water. Mixture to deliver of course there Are no lumps. 4. Go to the slow cooker. Protect and warm on a small ecosystem for 4–6 hrs. 5. Dice the salt pork and peel the pearl onions. Level the pork with the onions in a Medium pot, and address with water. Warm previously mentioned large warm right up until boiling; drain and Discard the liquid. 6. fresh the mushrooms via wiping with a moist material, then halve them. Sauté the boiled Pork, boiled onions, and mushrooms inside getting butter in a large skillet previously mentioned Medium heat right up until the pork is browned. Drain, then go to the slow cooker with The meat. 7. cover the slow cooker and warm on a small atmosphere for a different 2 hrs. Prior to serving, Stir in the parsley.","directions":"","url":"https://recipe.bluelayer.org/recipe/2328/state-chicken-stew"},{"id":"2321","title":"Coconut Product Aspiration Smoothie","ingredients":"Ingredients Serves 4 1 cup chopped romaine lettuce Flesh of 2 grow coconuts 1 tablespoon lemon juice 1 medium avocado, peeled and pit taken out 1 ⁄ 4 ” piece gingerroot, peeled 1 ⁄ 2 cup comprehensive-fat canned coconut milk 1 ⁄ 2 cup finish-fat undeniable Greek-structure yogurt 1 cup ice (or to taste) 1. Blend romaine, coconut flesh, lemon juice, avocado, ginger, and coconut milk in a Blender until effectively put together. 2. Add the yogurt When mixing until specifically merged. 3. Slowly but surely add ice even though mixing until desired texture is achieved.","directions":"","url":"https://recipe.bluelayer.org/recipe/2321/coconut-product-aspiration-smoothie"},{"id":"2315","title":"Ginger Strawberry Smoothie","ingredients":"Ingredients Serves 4 1 cup watercress 3 ⁄ 4 cup frozen strawberries 1 ⁄ 2 ” piece gingerroot, peeled 1 cup total-excess weight canned coconut milk 1 cup heavy cream, separated 1. Blend watercress, strawberries, ginger, coconut milk, and 1/2 cup product in a Blender and mixture till diligently mixed. 2. Add remaining product as expected although mixing until preferred regularity is reached.","directions":"","url":"https://recipe.bluelayer.org/recipe/2315/ginger-strawberry-smoothie"},{"id":"2311","title":"Pumpkin Pie Smoothie","ingredients":"Ingredients Serves 2 1 ⁄ 2 cup pumpkin purée 1 cup complete-fat canned coconut milk 1 ⁄ 2 teaspoon pumpkin pie spice 1 ⁄ 4 large avocado 2 tablespoons coconut oil, melted 1 ⁄ 4 teaspoon maple extract 1 ⁄ 4 cup unsweetened whey protein powder 1. Put all ingredients in a blender and mixture until smooth. 2. Serve chilly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2311/pumpkin-pie-smoothie"},{"id":"2308","title":"Pepperoni Cheese Bites","ingredients":"Ingredients Serves 2 4 sticks mozzarella string cheese 16 slices sugar-absolutely free pepperoni 1. Minimize each individual string cheese into 4 equivalent parts. 2. Wrap each piece in a minimize of pepperoni and risk-free with a toothpick.Chocolate Mousse You’ll appreciate this mousse as a result substantially you received’t even pass up the legitimate point. The avocado Provides balanced unwanted fat, yet the flavor is camouflaged by means of the cocoa powder. Ingredients Serves 4 1 ⁄ 2 cup product cheese, softened 1 ⁄ 2 cup butter, softened 2 tablespoons granulated erythritol 1 ⁄ 2 large avocado 2 tablespoons unsweetened cocoa powder 2 ⁄ 3 cup heavy cream Whip Up Some Product You can change this versus a snack into dessert by way of whipping up some coconut product to put on best. Easily consider The coconut product to a can of coconut milk that’s been refrigerated for 24 several hours, add a couple of of Tablespoons of powdered erythritol and a teaspoon of vanilla extract, and fight for 2 to 4 minutes, or until Product is gentle and fluffy. 1. Overcome product cheese, butter, and granulated erythritol alongside one another in a medium bowl until Light and fluffy. 2. Add avocado and cocoa powder and overcome until smooth. Stir in heavy cream. 3. Divide into 4 serving dishes and refrigerate until chilled, about 30 minutes. serve Chilly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2308/pepperoni-cheese-bites"},{"id":"2307","title":"Bacon-Wrapped Avocado Bites","ingredients":"Ingredients Serves 4 2 huge avocados 8 slices sugar-no cost bacon 1 ⁄ 2 teaspoon garlic salt Precook Your Bacon If you cook avocado way too long, the avocado can flip sour. To prevent this, you can shorten the cooking year Of this recipe by way of a little bit precooking the bacon—more than enough that it’s partly cooked still continue to bendable—and Then wrapping it in the vicinity of the avocado and placing it in the oven. 1. Preheat oven to 425°F. 2. Minimize each avocado into 8 equivalent-sized slices, developing 16 slices over-all. 3. Minimize each and every piece of bacon in fifty percent. Wrap every 50% slash of bacon more than each and every piece of Avocado. 4. House avocado on parchment-protected cookie sheet and bake for 15 minutes. Convert oven To broil and progress to cook for a further 2–3 minutes right up until bacon Makes being crispy.","directions":"","url":"https://recipe.bluelayer.org/recipe/2307/bacon-wrapped-avocado-bites"},{"id":"2301","title":"Bacon-Wrapped chicken Bites","ingredients":"Serve Those bacon-wrapped chicken bites with a facet of Ranch Dressing (watch Recipe in Part 9) to improve each the taste and the weight articles. Ingredients Serves 6 12 ounces boneless, skinless chicken breast 1⁄ 2 teaspoon salt 1⁄ 2 teaspoon black pepper 5 slices sugar-absolutely free bacon 1. Preheat oven to 375°F. 2. Minimize chicken into 1” cubes and throw with salt and pepper. 3. Lower each individual lower of bacon into 3 ingredients and wrap each individual piece of chicken in a piece of Bacon. Protected with a toothpick. 4. Put wrapped chicken on a broiler rack and bake for 30 minutes, turning more than midway All through cooking. Change oven to broil and broil for 3–4 minutes or right up until bacon is Crispy.","directions":"","url":"https://recipe.bluelayer.org/recipe/2301/bacon-wrapped-chicken-bites"},{"id":"2252","title":"Shepherd’s Pie","ingredients":"Ingredients 2 tablespoons coconut oil 1 medium yellow onion, chopped 3 cloves garlic, minced 2 medium stalks celery, diced 1 medium zucchini, diced 1 1 ⁄ 2 fat ground lamb 1 teaspoon dried rosemary 1 teaspoon dried thyme 1 teaspoon black pepper 1⁄ 2 teaspoon salt 1⁄ 2 teaspoon garlic powder 4 cups cauliflower florets, boiled 1⁄ 4 cup heavy cream 3 tablespoons butter 1⁄ 2 teaspoon garlic salt 3⁄ 4 cup shredded Cheddar cheese 1. Preheat oven to 350°F. 2. heat coconut oil in a hefty skillet above medium-higher heat. Each time oil is sizzling, add onions And garlic and sauté until translucent, in excess of 5 minutes. add celery and zucchini and Sauté till smooth, a different 5 minutes. 3. Add lamb, herbs, spices, and garlic powder and cook till no extended red. Pour lamb Blend into a 9” × 13” baking dish. 4. Put boiled cauliflower, product, butter, and garlic salt in a foodstuff processor and treatment Till gentle. Pour cauliflower blend on best of lamb. top with cheese. 5. Bake until cheese is melted and pie is bubbly, more than 25 minutes. Allow for to interesting for 10 Minutes in advance of serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/2252/shepherd-s-pie"},{"id":"2247","title":"Pepperoni Meat-Za","ingredients":"Ingredients Serves 4 1 pound ground beef 1 higher egg 1⁄ 2 teaspoon garlic powder 1⁄ 2 teaspoon onion powder 1⁄ 2 teaspoon salt 1⁄ 2 teaspoon black pepper 1 teaspoon dried oregano 1⁄ 4 cup grated Parmesan cheese 1 1 ⁄ 2 cups Marinara Sauce 1 1 ⁄ 2 cups shredded mozzarella cheese 15 slices sugar-absolutely free pepperoni 1. Preheat oven to 400°F. 2. in a heavy blending bowl, mixture meat and egg alongside one another till put together. add garlic Powder, onion powder, salt, pepper, oregano, and Parmesan cheese and add. Force Meat blend into a 9” pie plate, forming a pizza crust. 3. Bake for 20 minutes or until meat is no more time purple and thermometer reads 165°F. Remove versus oven. 4. Spread marinara sauce frivolously in excess of cooked meat. Sprinkle mozzarella over sauce and Best with pepperoni slices. Return to oven and bake until cheese is melted and bubbly, Around 5 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/2247/pepperoni-meat-za"},{"id":"2234","title":"Roast Beef Lettuce Wraps","ingredients":"Ingredients Serves 4 8 large iceberg lettuce leaves 8 ounces (8 slices) unusual roast beef 1⁄ 4 cup Do-it-yourself Mayonnaise 8 slices provolone cheese 1 cup kid spinach 1. Clean lettuce leaves and pat them dry, remaining very careful not to rip them. 2. Area 1 lower of roast beef in each and every lettuce wrap. 3. Spread 1 ⁄ 2 tablespoon of mayonnaise on each individual piece of roast beef. 4. Top mayonnaise with 1 slash of provolone cheese and 1 ⁄ 8 cup of youngster spinach. 5. Roll lettuce up in excess of toppings. serve automatically.","directions":"","url":"https://recipe.bluelayer.org/recipe/2234/roast-beef-lettuce-wraps"},{"id":"2223","title":"Bacon-Wrapped Egg Cups","ingredients":"Ingredients Serves 12 12 slices sugar-no cost bacon 12 heavy eggs 1⁄ 2 cup heavy cream 1⁄ 2 teaspoon salt 1⁄ 4 teaspoon black pepper 1⁄ 2 cup shredded Cheddar cheese 2 cups chopped and steamed broccoli 1. Preheat oven to 350°F. 2. Grease each individual properly of a 12-cup muffin tin with butter or coconut oil. 3. Cook bacon in a medium skillet over medium warm until practically crisp. Even though bacon is Totally cooked, suddenly line each nicely of the muffin tin with a piece of bacon. 4. Whisk eggs, heavy cream, salt, and pepper collectively in a high blending bowl. add Cheese and chopped broccoli and stir. 5. Pour an equivalent total of mix into each individual properly of the muffin tin. 6. Bake for 20 minutes or until flippantly browned on top and enterprise all through. 7. Allow for to neat for 10 minutes and then remove egg cups versus muffin tins. Retail store in Fridge.","directions":"","url":"https://recipe.bluelayer.org/recipe/2223/bacon-wrapped-egg-cups"},{"id":"2184","title":"Baked Crammed Apples","ingredients":"1/2 cup Chopped walnuts 4 to 6 baking apples, these kinds of as Jonathan and Northern Spy 1/2 cup beaten almond biscotti 1/2 cup raisins 2 tablespoons unsalted butter, melted 1/2 cup dry white wine 1/4 cup granulated sugar 1. Preheat the oven to 350°F, and line a baking sheet with aluminum foil. Room Walnuts on the baking sheet and toast insane for 5 to 7 minutes, or until browned. Established Apart. 2. Main apples and peel the ultimate 50 percent just. Set up apples in the slow cooker. Mix Insane, biscotti, raisins, and melted butter in a reduced bowl. Spoon equivalent quantities of Blend into cores of apples. 3. Mix wine and sugar in a blending bowl, and stir properly to dissolve sugar. Spoon Blend over apples. 4. Cook on small for 4 to 6 several hours or on large for 2 to 3 hrs, or right up until apples are delicate Although pierced with the idea of a knife. serve scorching, at house temperature, or chilled.","directions":"","url":"https://recipe.bluelayer.org/recipe/2184/baked-crammed-apples"},{"id":"2183","title":"Poached Pears","ingredients":"4 to 6 ripe pears, peeled, halved, and cored 1 cup crimson wine 3/4 cup Granulated sugar 1 (3-inch) cinnamon adhere 2 (3-inch) strips orange zest 1. Set up pears in the slow cooker; reduce them into quarters, if essential, to create them Suit. Mix wine and sugar in a blending bowl. Stir properly to dissolve sugar, and pour Mix in excess of pears. add cinnamon adhere and orange zest to the slow cooker. 2. Cook on Lower for 4 to 5 several hours or on large for 2 to 2 1/2 hrs, or until pears are Smooth Whilst pierced with the simple fact of a knife. Remove and discard cinnamon adhere and Orange zest. Let pears to amazing within poaching liquid, and serve very hot or chilled. Be aware: The dish can be created up to 2 times within progress and refrigerated, tightly Included. Distinctions: Different sweet Marsala for the crimson wine, and do away with the selection of sugar to 1/2 Cup. Different white wine for the pink wine, option lemon zest for the orange zest, And omit the cinnamon adhere. Choice ripe peaches or white peaches for the pears. An straightforward path to main halved pears and apples is with a melon baller. The form is effective, and it leaves A smartly fashioned spherical gap.","directions":"","url":"https://recipe.bluelayer.org/recipe/2183/poached-pears"},{"id":"2176","title":"Fig and Almond Cake","ingredients":"1 1/2 cups slivered blanched almonds 3/4 chopped 1/4 cup Dried figs, stems discarded if required Grappa or brandy 1 1/2 cups all-cause flour 2 cups granulated sugar, separated 1 3/4 teaspoons baking powder Pinch salt 3 large eggs, at house temperature 6 tablespoons unsalted butter, melted 1 (3-inch) cinnamon adhere 2 (3-inch) strips lemon zest Vegetable oil spray Parchment paper 1. Preheat the oven to 350°F, and line a baking sheet with aluminum foil. Space Almonds on the baking sheet and toast outrageous for 5 to 7 minutes, or until browned. Preset Apart. Desired destination figs in a minor blending bowl, and sprinkle with grappa. Established apart. 2. Utilizing the backside of the slow cooker add as a guide, slice out a piece of parchment Paper. Grease the in of the slow cooker liberally with vegetable oil spray or Butter. Room the parchment paper into the backside, and grease it liberally as very well. 3. Blend flour, 1/2 cup sugar, baking powder, and salt in a blending bowl. Whisk eggs Inside one more bowl, and add melted butter. 4. Add egg mix to dry ingredients, and stir very well. add toasted insane and figs. Stir Very well yet again, scrape batter into penned slow cooker, and even out the top with a Rubber spatula.5. Cook cake on Large for 2 1/4 to 2 1/2 several hours, or until a toothpick inserted in the centre Arrives out fresh. Transform off the slow cooker, remove the lid, and permit cake to great for 15 minutes. Operate a spatula about the advantage of the add, and tchicken invert cake on to a Serving platter. 6. Whilst cake chefs, create syrup. mix being 1 1/2 cups sugar, 1 cup water, Cinnamon adhere, and lemon zest in a very little saucepan. bring to a boil more than medium-large Heat, stirring sometimes. Avoid the heat to small, and cook syrup for 10 minutes, Stirring at times. Remove and discard cinnamon adhere and lemon zest. To serve, Slice cake into slices and drizzle syrup over each lower. serve cake scorching or at space Temperature. Be aware: The cake and syrup can equally be published up to 2 times in progress and retained Independently at house temperature, tightly protected with plastic wrap. Differences: Option chopped walnuts for the almonds. Different chopped dried apricots or chopped dates for the figs. Grappa is an Italian brandy designed by means of distilling the skins, pulp, seeds, and stems versus grapes what are Leftover at the time manufacturing wine. Its style is dependent on the species of grape, and the track record is already safe and sound By means of the Ecu Union. in France, the nearest consume to grappa is marc.","directions":"","url":"https://recipe.bluelayer.org/recipe/2176/fig-and-almond-cake"},{"id":"2139","title":"Duck Legs Braised inside Crimson Wine","ingredients":"4 to 6 duck leg quarters 3 tablespoons olive oil 1 low onion, diced 3 garlic cloves, minced 1 carrot, chopped 1 1/2 cups dry purple wine 1 cup chicken Stock or procured stock 1/3 cup Chopped fresh parsley 1 tablespoon dried thyme or 1/2 teaspoon dried 1 bay leaf 2 teaspoons cornstarch Salt and freshly ground black pepper to taste 1. Rinse duck and pat dry with paper towels. Employing a steel skewer, prick the pores and skin of Each and every leg horizontally to the pores and skin as a result that the pores and skin still not the meat is pierced. Organize Duck legs in the slow cooker. 2. Warm oil in a medium skillet over medium-high heat. add onion, garlic, and carrot, And cook, stirring consistently, for 3 minutes, or till onion is translucent. add wine to The skillet, improve the heat to large, and boil wine right up until small by one-3rd. Pour Mixture into the slow cooker. 3. Add stock, parsley, thyme, and bay leaf to the slow cooker, and stir effectively. Cook on Small for 7 to 9 several hours, or till duck is Quite comfortable. Remove and discard bay leaf. 4. Preheat the oven broiler, and line a broiler pan with large-accountability aluminum foil. Remove duck to the slow cooker with a slotted spatula, and fixed apart. Pour braising Liquid into a saucepan, and make it possible for to sit undisturbed for 10 minutes. Spoon bodyweight off of Look of sauce with a soup ladle.5. Deliver sauce to a boil more than high heat, and prevent by means of 50 percent. Combine cornstarch with 2 Tablespoons chilly water, and mixture into sauce. Cook for 2 minutes, or till juices are Bubbly and a little thickened. Time to taste with salt and pepper. 6. To serve, broil duck legs for 2 to 3 minutes, or right up until pores and skin is crisp. serve scorching, passing Sauce independently.","directions":"","url":"https://recipe.bluelayer.org/recipe/2139/duck-legs-braised-inside-crimson-wine"},{"id":"2124","title":"Calamari Crammed with Sausage and Raisins","ingredients":"1 1/2 fat hefty squid (relating to 10 to 12) 3 tablespoons olive oil, separated 1/4 pound The vast majority adorable Italian sausage 2 shallots, minced 2 garlic cloves, minced 1/2 cup Cooked white rice 2 tablespoons finely chopped raisins Salt and freshly ground black pepper to taste 1 cup Herbed Tomato Sauce or bought marinara sauce 1/3 cup Dry white wine Toothpicks 1. Rinse squid in and out, and fresh if essential. Chop the tentacles Really finely, And fastened apart. 2. Warm 1 tablespoon oil in a medium skillet about medium-high heat. Crumble sausage Into the skillet, and cook, breaking up lumps with a fork, for 2 minutes. add shallots And garlic, and cook, stirring consistently, for 3 minutes, or until shallots start out to melt. Scrape blend into a blending bowl, and add rice, raisins, and squid tentacles. Period To taste with salt and pepper, and stir nicely. 3. Things a aspect of stuffing into just about every squid, and conclusion every tightly with toothpicks. 4. heat remaining oil in the skillet in excess of medium-high heat. add squid, and brown on Either aspects, turning them carefully with tongs. This may possibly comprise to be performed within batches. Move squid to the slow cooker, and add tomato sauce and wine. 5. Cook on large for 1 hour, then eliminate the warm to Small, and cook for 1 to 1 1/2 several hours, Or till squid are comfortable each time pierced with the suggestion of a parking knife. Remove squidfrom the slow cooker with a slotted spoon, and discard toothpicks. Period sauce to Style with salt and pepper, and serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2124/calamari-crammed-with-sausage-and-raisins"},{"id":"2104","title":"GARLIC GINGER HUMMUS","ingredients":"Ingredients 1 1/3 1-inch-prolonged piece peeled fresh ginger 2 2/3 cups chickpeas, drained and liquid reserved 2 teaspoons soy sauce 1/3 cup butter 4 tablespoons unseasoned rice vinegar 1 1/3 garlic clove, peeled 2/3 teaspoon chili-garlic sauce 2/3 teaspoon freshly ground star anise 1/3 cup chopped fresh cilantro 1 1/3 green onion, chopped Recommendations 1. Mince garlic and ginger in processor. 2. Add beans, butter, rice vinegar, reserved bean liquid,soy sauce, chili-garlic sauce, And star anise. 3. Course of action until coarse. 4. Add cilantro and green onion, and technique until puree is involved. 5. Shift to bowl and garnish with complete star anise.","directions":"","url":"https://recipe.bluelayer.org/recipe/2104/garlic-ginger-hummus"},{"id":"2080","title":"Bacon-Wrapped Asparagus","ingredients":"Ingredients 12 asparagus spears, finishes trimmed 6 slices sugar-no cost bacon 1. Reduce each strip of bacon in 50 percent lengthwise. 2. Wrap a piece of bacon in the vicinity of each and every asparagus spear and harmless within point with a Toothpick. 3. grill over medium warm for 10 minutes, or right up until bacon is crisp, turning each spear Over midway throughout cooking period.","directions":"","url":"https://recipe.bluelayer.org/recipe/2080/bacon-wrapped-asparagus"},{"id":"2076","title":"Baked Salmon with Garlic Aioli","ingredients":"Ingredients 3 cloves garlic, minced 1⁄ 4 cup additional-virgin olive oil 1⁄ 4 cup melted butter 1 tablespoon lemon juice 1⁄ 2 teaspoon salt 1⁄ 2 teaspoon black pepper 1 teaspoon dried parsley 1 pound (4 affected person) salmon fillets 1⁄ 2 cup Garlic Aioli 1. Mix garlic, olive oil, butter, lemon juice, salt, pepper, and parsley in a blending Bowl. House salmon in a baking dish and pour marinade on top. Refrigerate for 1 Hour. 2. Preheat oven to 350°F. 3. Put salmon in oven and bake for 35 minutes or until fish flakes quickly with a fork. 4. Remove versus oven and ultimate each piece of salmon with 1 ⁄ 8 cup of garlic aioli.","directions":"","url":"https://recipe.bluelayer.org/recipe/2076/baked-salmon-with-garlic-aioli"},{"id":"2063","title":"Roasted Garlic","ingredients":"8 heads garlic 1 cup olive oil 1 tablespoon fresh new thyme or 1/2 teaspoon dried Salt and freshly ground black pepper to taste 1. Lower off the top 1-inch of each garlic mind to reveal the cloves; book lower off clove Quantities for yet another seek the services of. Area heads in the slow cooker, and pour oil more than them. Sprinkle with thyme, salt, and pepper. 2. Cook on large for 3 to 4 hrs, or until garlic is extremely gentle as soon as pierced with the Suggestion of a paring knife. Transform off the slow cooker, remove the address, and enable garlic to Great in oil. 3. Remove garlic in opposition to oil with a slotted spoon. Pop cloves out of heads and discard Skins. Shift garlic to a storage container or large resealable plastic bag. Observe: The garlic can be refrigerated for up to 5 times or frozen for up to 3 weeks. Variance: Alternate oregano or sage for the thyme. As garlic ages, sour green shoots start out to arise to the affected individual cloves. By no means invest in a brain if the Shoots are obvious, and for a recipe which includes this one put on’t use heads if you look at green shoots at the time reducing Off the best of the thoughts. You wear’t add to discard the heads; crack them into affected individual cloves and Remove the green facilities in advance of reducing or mincing.","directions":"","url":"https://recipe.bluelayer.org/recipe/2063/roasted-garlic"},{"id":"2047","title":"Strip Steaks","ingredients":"With Blue Cheese Butter You’ll Require:
1⁄4 cup (1⁄2
adhere) butter, softened
at space temperature for
30 minutes
2 Tbsp crumbled blue cheese
1 Tbsp chopped new chives
1 shallot, minced
1 clove garlic, minced Black pepper
and salt to taste
1 lb Fresh York strip steak (around
2 medium steaks)
1 tsp smoked paprika * Natural paprika consists of practically no style
at
all, however Spanish-design
and style smoked paprika is
An explosive spice, perfect for steaks,chops,
and chicken breasts.","directions":"• Combine the butter, blue cheese, chives, shallot, garlic, and pepper jointly in a bowl. Spoon the butter into the centre of a long piece of plastic wrap, fold the plastic in close proximity to The butter, and twist the finishes to develop a log regarding an inch within diameter. Space in the Fridge to business up. Right before cooking, remove the butter and lower into 4 thick cash. • Preheat a grill or grill pan over superior heat. Period the steaks with the paprika, salt, And pepper. grill the steaks, flipping just about every 2 minutes, right up until good grill marks comprise Generated, the steaks are company still nonetheless yielding to the contact (together with a Nerf soccer), and An immediate-read through thermometer inserted into the thickest component of the steaks registers 135°F. Enable the steaks to loosen up for at bare minimum 5 minutes just before cutting into thick areas. Organize on 4 plates and final with the butter. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/2047/strip-steaks"},{"id":"2045","title":"SCHIAFFONI Crammed WITH RICOTTA, ZUCCHINI, AND PROSCIUTTO","ingredients":"Schiaffoni ripieni di ricotta, zucchini, e prosciutto Deliver the pasta: Carry a huge pot of salted water to a boil. Cook the Pasta until 2 minutes ahead of the offer guidelines for al dente. Drain, rinse in chilly water, and drain back. Blend with a little bit of olive Oil to stay away from it versus sticking alongside one another. For the pasta Salt and freshly ground black pepper To taste 7 oz. (200 g) schiaffoni or rigatoni 3 tbsp. (40 ml) additional-virgin olive oil, Moreover far more for pasta 7 oz. (200 g) zucchini (about 1 medium), finely diced 14 oz. (400 g) clean ricotta cheese 3 1/2 oz. (100 g) prosciutto, Finely diced 3/4 cup additionally 2 1/2 tbsp. (90 g) Grated Parmigiano Reggiano cheese 1 tbsp. (15 g) unsalted butter, In addition even more for baking dish Heat the oven to 375°F (190°C). Heat the oil in a huge skillet More than large warm. Cook the zucchini till it is crisp-gentle. Allow for it Interesting, then mix it with the ricotta, prosciutto, and 2-thirds of The grated Parmigiano. Deliver the béchamel sauce: Soften the butter in a large-bottomed Pan. To deliver a roux, add the flour and whisk butter and flour Jointly for 3 to 4 minutes about small heat, right up until smooth. heat The milk in a individual pan, then add to the roux, pouring it in a Sluggish movement. Period with salt and nutmeg and move forward cooking, Whisking persistently, until the sauce is thick and creamy. If the Béchamel is far too thick, add a little bit of milk. If it is also slender, make it possible for it cook For a number of even more minutes. For the béchamel 2 1/2 tbsp. (35 g) unsalted butter 1⁄4 cup (30 g) all-cause flour Or Italian “00” flour 2 cups (500 ml) milk Ground nutmeg to taste Salt to taste Use a pastry bag to pipe the filling into the schiaffoni. Grease a 9- through 13-inch (23 by means of 33 cm) baking dish and spread béchamel Sauce around the backside and facets. Fill it with pasta and pour The getting béchamel on final. Sprinkle with the remaining Parmigiano and a several slivers of butter. Bake for about 10 minutes, or right up until the show up is golden-brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2045/schiaffoni-crammed-with-ricotta-zucchini-and-prosciutto"},{"id":"2043","title":"Bird Yakitori","ingredients":"Chicken Yakitori You’ll Need to have:
1⁄2 cup soy sauce
1⁄2 cup sake
1⁄2 cup mirin
2 cloves garlic, crushed
and peeled
1\" piece fresh ginger
1 bunch scallions
1 lb boneless, skinless chicken thighs, lower into
1⁄2\" sections Metallic skewers, or picket skewers moist inside water for
30 minutes Salt
and black pepper to taste * Mirin is
a sweetened rice wine that performs
a large purpose in Jap sauces
and Marinades. You can discover it in the
Asian
aspect of larger sized supermarkets, or you can Option
1⁄2 cup sake in
addition
1 tablespoon honey.","directions":"• Blend the soy sauce, sake, mirin, garlic, and ginger in a little saucepan above Medium-small warm. Simmer right up until the sauce is small through a few-fourths, regarding 15 Minutes. Discard the garlic and ginger. Pour 50% the sauce into a small bowl and Ebook for brushing on the chicken at the time it’s cooked. • Preheat a grill or grill pan about large warm. Remove the veggies in opposition to the scallions and Conserve for a different seek the services of (or for garnish, if you which includes). Reduce off and discard the bottoms, then Chop the white ingredients into 1⁄2\" areas. Alternately thread the chicken and scallion parts On to the skewers. Year with pepper and a gentle sprinkle of salt (the yakitori sauce Packs loads of sodium). • Brush the chicken skewers all around with the sauce against the saucepan. grill for 8 Minutes, turning often, until the Chicken and scallions are evenly charred and The meat is corporation to the contact and cooked for the duration of. Brush the skewers with the reserved Sauce prior to serving. serve with a scoop of steamed rice, if you which add. Can make 4 servings","url":"https://recipe.bluelayer.org/recipe/2043/bird-yakitori"},{"id":"2020","title":"Chickpea Crostini","ingredients":"You’ll Require:
1 can (14 oz) garbanzo beans (aka chickpeas), worn out
and rinsed2 Tbsp olive oil,
additionally far more for brushing on the bread
2 Tbsp tapenade
1 Tbsp balsamic vinegar
1⁄4 tsp fresh rosemary
1 pinch pink pepper flakes Salt
and black pepper to taste
4 (1⁄2\"-thick) slices ciabatta or state bread *
All those garbanzos
are outstanding on their personal or
aided
along with grilled chicken, Steak, or lamb.","directions":"• Preheat a grill or grill pan over high heat. Whilst the grill is heating up, add the Chickpeas, olive oil, tapenade, balsamic, rosemary, and pepper flakes. mixture right up until the Chickpeas are flippantly included. Period with salt and pepper. • Frivolously brush the bread on both of those facets with olive oil and grill in excess of superior warm for about 2 minutes for each facet, until flippantly charred on the outside the house nonetheless continue to a little bit tender in the centre. Top each individual piece of bread with adequate chickpea mixture to cover. You’ll most likely add Leftover chickpeas, which can be served as a aspect dish or with much more toasted bread. Lined, they continue to keep in the fridge for up to 1 7 days. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/2020/chickpea-crostini"},{"id":"2018","title":"The Perfect grilled Fowl","ingredients":"You'll Need to have:
4 boneless, skinless chicken breasts
1⁄4 cup olive oil Juice of
1 lemon
2 cloves garlic, minced
1 tsp chopped fresh new rosemary, or
1 tsp dried rosemary
1 tsp sugar
11⁄2 tsp salt
1⁄2 tsp black pepper","directions":"• If the Chicken breasts are asymmetric—thick in some pieces, slender in many others—deal with with Plastic and carefully pound until they're a uniform 1⁄2\" thick. Mix the olive oil, lemon Juice, garlic, rosemary, sugar, salt, and pepper in a shallow bowl. add the Chicken Breasts, transform to coat, and cover. Refrigerate and marinate for 30 minutes. • Preheat a grill or grill pan in excess of medium-large heat. Though warm, remove the chicken To the marinade, pat very carefully dry, and level on the grill. Cook for 2 minutes, then Rotate 45 stages and commence grilling for one more 2 minutes, until the breasts consist of Awesome diamond-fashioned grill marks. Convert and progress grilling for an additional 3 to 4 minutes, Only till the meat is corporation however yielding, which includes a tennis ball, and an quick-go through Thermometer inserted in the thickest aspect of the chicken registers 160°F. Tends to make 4 servings.","url":"https://recipe.bluelayer.org/recipe/2018/the-perfect-grilled-fowl"},{"id":"2017","title":"Carolina Pulled Pork","ingredients":"You’ll Want:
1
8–10lb piece pork shoulder (if possible
one with
a generous crown of weight on top) Salt
and black pepper to taste
4 cups hickory wooden chips, wet in hot water for
30 minutes NC Vinegar Sauce, SC Mustard Sauce, or Conventional Barbecue Sauce Cole Slaw Potato rolls, warmed * The excess weight cap renders slowly but surely
although it chefs, basting your pork the natural way devoid of Significantly impacting the calorie depend.","directions":"• A handful of hrs right before cooking, period the pork shoulder all above with salt and pepper And return to the fridge. • Preheat a grill in excess of reduced heat. You have to have to hold a temperature among 200 and 300°F, which on a large gasoline grill indicates lights exactly one or 2 burners on the most affordable Atmosphere. Stage a cup of the hickory chips in a wooden-chip box and level the box below The grate, previously mentioned the flame. (If making use of charcoal, you can add the chips straight to the very hot Coals.) Desired destination the pork on the grill and finish the lid. grill for 3 to 4 several hours, fresh The wooden chips from time to time and basting the meat with 50 percent of the NC Vinegar Sauce Just about every 30 minutes or consequently. The outdoors of the pork really should be a deep amber colour and the Meat must pull absent conveniently with a established of tongs. • Allow the pork unwind for 15 to 20 minutes, then seek the services of tongs or forks to shred it into long Strands. As an alternative, you can use 2 knives to chop it into great ingredients (the Standard route Japanese-style and design Carolina barbecue is aided). • serve the barbecue with any or all of the sauces, alongside with slaw and buns on the Aspect for generating sandwiches. Makes 12 to 16 servings (relying on the sizing of the shoulder)","url":"https://recipe.bluelayer.org/recipe/2017/carolina-pulled-pork"},{"id":"1997","title":"POTATO GNOCCHI WITH TOMATO AND BASIL","ingredients":"Gnocchi di patate al pomodoro e basilico Strategy Deliver the gnocchi: Point the potatoes in a pot of chilly unsalted Water and bring to a boil. Cook the potatoes until soft, around 20 minutes. Drain effectively. Although great ample to regulate, peel the Potatoes and put them for the duration of a foods mill or mash them on a Flat exertion show up. For the gnocchi 1 3/4 lbs.. (800 g) all-motive potatoes (in excess of 4 medium) 1 1/2 cups (200 g) all-rationale flour Or Italian “00” flour, sifted 1 large egg Salt to taste Destination the flour on a fresh get the job done appear and deliver a properly in the Heart. add the potatoes, egg, and a pinch of salt to the perfectly and Blend alongside one another, introducing the flour until merged. Knead the Dough quickly, then form into logs about the width of a finger. Lower the logs into 1-inch (2.5 cm) lengths. If desired, form the Gnocchi via functioning them over the prongs of a fork When urgent Somewhat with your finger. For the tomato sauce 2 1/2 kilos. (1.2 kg) ripe tomatoes (over 6 large) 5 oz. (150 g) onions (about 2 tiny), Finely chopped 1 bunch fresh basil leaves, torn 3 1/2 tbsp. (50 ml) far more-virgin olive oil Salt to taste 1 1/4 tsp. (5 g) sugar (optional) 1/3 cup in addition 1 tbsp. (40 g) grated Parmigiano Reggiano cheese Deliver the tomato sauce: Plan the tomatoes by way of manufacturing an X-formed incision on the backside of each and every tomato and blanching Them in boiling water for 10 to 15 seconds. Instantly dip the Tomatoes within ice water, then peel them, reduce them in 4 pieces, And remove the seeds. Sauté the onions with 3 tablespoons (40 ml) of the oil. add the Tomatoes and fifty percent of the basil and cook for 15 to 20 minutes. Remove the basil and move the sauce throughout a vegetable mill. Add the remaining olive oil. Time with salt. If the sauce is way too Acidic, add a pinch of sugar. Convey a huge pot of salted water to a boil and cook the gnocchi Until they float to the show up. Remove with a slotted spoon. Serve them with the tomato sauce, crowned with the remaining Basil and the Parmigiano.","directions":"","url":"https://recipe.bluelayer.org/recipe/1997/potato-gnocchi-with-tomato-and-basil"},{"id":"1986","title":"Teriyaki Canine","ingredients":"With Grilled Pineapple You’ll Need to have: 4 all-beef incredibly hot canines (we together with all puppies against Applegate Farms) 4 slices bacon 2 thick slices peeled fresh pineapple 1⁄4 cup teriyaki sauce 4 potato very hot pet buns, flippantly toasted Pickled jalapeño peppers, or thinly sliced fresh new jalapeños (optional) How to Deliver It: • Preheat a grill or grill pan over medium heat. Wrap just about every scorching puppy with a lower of Bacon, stretching the bacon as a result that it handles the pet as tautly as probable (you may well stop Up making use of significantly less than a entire slash—simply just reduce off any unused conclude). • Area the very hot puppies and the pineapple slices on the grill and cook, turning and basting Possibly often with the teriyaki sauce, for 10 to 12 minutes, till the bacon excess weight includes Rendered and the meat is browned and crispy and the pineapple flesh is comfortable and is made up of Pleasant grill marks. • Chop the pineapple into chunk-sizing areas, discarding the difficult main. Desired destination the pet dogs in The toasted buns and top with the pineapple, jalapeños (if taking), and one more swipe of Teriyaki sauce. Makes 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1986/teriyaki-canine"},{"id":"1945","title":"PIZZA SALAD","ingredients":"FOR THE CRISPY, CHEWY CROUTONS 4 slices of prosciutto 4 thick slices of artisanal bread, minimize into small chunk-measurement cubes 2 tablespoons (30 mL) of water 1 tablespoon (15 mL) of olive oil FOR THE DRESSING 2 tablespoons (30 mL) of olive oil 1 tablespoon (15 mL) of balsamic vinegar 1 tablespoon (15 mL) of Dijon mustard 1 teaspoon (5 mL) of dried oregano FOR THE SALAD 1 pint (500 mL) of cherry tomatoes, halved 8 ounces (225 g) of mini bocconcini cheese, worn out Leaves in opposition to 1 bunch of fresh basil Preheat your oven to 350°F (180°C). Switch on your convection admirer if you contain one. Line a baking sheet with parchment paper and frivolously oil the paper. Prepare the prosciutto slices at one conclusion of the baking sheet. in a heavy bowl, instantly throw the bread with the water till the humidity is lightly absorbed. Splash in the oil and throw yet again until flippantly lined. (The water on the in can help the croutons keep on being chewy, even though the oil on the exterior provides crispiness.) Spread out on the other conclusion of the baking sheet. Bake, stirring at the time midway for the duration of, till the croutons are golden brown and crispy, relating to 15 minutes. In the meantime, wipe out the bowl and in it whisk with each other the dressing ingredients right up until emulsified. Toss in the cherry tomatoes, bocconcini and basil leaves. Sprinkle on the croutons and crumble in the prosciutto. Throw the is effective alongside one another, frivolously blending the flavors, textures and hues. serve, proportion and love a small piece of Italy in your extremely personalized kitchen area!","directions":"","url":"https://recipe.bluelayer.org/recipe/1945/pizza-salad"},{"id":"1907","title":"Fried Chicken","ingredients":"With Honey and Warm Sauce You’ll Want: 1 lb boneless, skinless chicken thighs 1 cup buttermilk 6 tablespoons scorching sauce (we which add Frank’s RedHot) 2 cups panko bread crumbs 1 Tbsp butter, melted Salt and black pepper to taste 4 Tbsp honey * Panko is a light, flat Eastern bread crumb that Makes crispier crusts than Traditional bread crumbs. * Chicken breasts effort and hard work good below, as well, yet they really should initially be pounded until they’re Uniformly 1⁄2\" thick. How to Deliver It: • Blend the Chicken, buttermilk, and 2 tablespoons of the incredibly hot sauce in a sealable Plastic bag. Seal and marinate in the fridge for up to 4 several hours. • Preheat a grill or grill pan over medium-reduced warm. Blend the bread crumbs and Butter, as well as a number of pinches of salt and pepper, in a shallow baking dish. Functioning with a Several areas at a year, remove the Chicken versus the buttermilk and roll it in the bread Crumbs, utilizing your palms to carefully thrust the crumbs into the flesh. • grill the chicken (if utilizing a month-to-month grill, hold the lid shut for about 4 minutes, Until the bread crumbs get started to colour and transform crisp). Transform and progress cooking for A different 3 to 4 minutes, right up until golden and cooked in the course of and an quick-read through Thermometer inserted into the thickest component of the chicken registers 160°F. • Stage 1 tablespoon of honey inside each of 4 ramekins. Best with 1 tablespoon of sizzling Sauce and serve along with the Chicken thighs. Would make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1907/fried-chicken"},{"id":"1885","title":"Garlic Croutons","ingredients":"You’ll Want: 1 baguette Olive oil for drizzling 2 cloves garlic, halved","directions":"• Preheat a grill in excess of medium warm. Seek the services of a bread knife to cut the baguette on the Diagonal into 1⁄4”-thick slices. Drizzle the bread with olive oil and Room on the grill. Cook for about 3 minutes for each facet, right up until brown and crunchy. Rub one aspect of every Reduce with a piece of garlic and serve. Retains for up to 1 7 days, protected, in the pantry.Makes above 20 croutons","url":"https://recipe.bluelayer.org/recipe/1885/garlic-croutons"},{"id":"1841","title":"TRIPLE-CHEESE CALZONES","ingredients":"A 7-ounce (207 mL) can of pizza or tomato sauce ½ cup (125 mL) of ricotta cheese 2 cups (500 mL) of shredded mozzarella cheese ½ cup (125 mL) of freshly grated Parmigiano-Reggiano cheese 1 teaspoon (5 mL) of dried oregano Leaves in opposition to 1 bunch of new basil 1 pint (500 mL) of cherry tomatoes, halved 1 pound (450 g) of fresh or thawed frozen pizza dough A handful of splashes of olive oil Preheat your oven to 400°F (200°C). Switch on your convection admirer if you add one. Line a baking sheet with parchment paper. In a medium bowl, whisk with each other the pizza sauce and ricotta cheese. Stir in the mozzarella, Parmesan, oregano, basil and tomatoes. Divide the dough into 4 equivalent sections and condition each and every piece into a ball. Frivolously flour your get the job done appear, your fingers, a rolling pin and the dough balls. One at a period, flatten and roll out each and every dough ball into a 10-inch (25 cm) circle, rolling to the middle, flipping and turning the dough, using treatment not to flatten the edges. Mound one-quarter of the filling on to every spherical basically less than the “equator.” Fold the dough above the filling. Setting up at one stop, roll the edges tightly jointly, proceeding above to the other conclusion and sealing the filling in the calzone. Fold any tiny dough tail underneath. Move to the baking sheet, frivolously brush the tops with oil and lower 2 small vent holes in each for steam to escape. Bake until golden brown, above 30 minutes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1841/triple-cheese-calzones"},{"id":"1834","title":"CHILI CORNMEAL CRUSTED SALMON WITH AVOCADO SALSA","ingredients":"FOR THE SALSA 2 avocados, scooped and diced 2 green onions, sliced 1 pint (500 mL) of cherry tomatoes, halved A large handful of chopped fresh cilantro, a handful of sprigs reserved for garnish The zest and juice of 2 limes ½ teaspoon (2 mL) of salt ½ teaspoon (2 mL) of your most loved warm sauce ¼ teaspoon (1 mL) of toasted sesame oil FOR THE CRISPY CRUSTY SALMON ¼ cup (60 mL) of wonderful yellow cornmeal 2 tablespoons (30 mL) of chili powder 2 tablespoons (30 mL) of brown sugar 1 teaspoon (5 mL) of salt 4 to 6 new skinless salmon fillets (5 to 6 ounces/140 to 170 g each individual) Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and frivolously oil the paper. Create the salsa initially. in a medium bowl, add all the salsa ingredients. Throw and stir, flippantly publishing the dazzling flavors. Established apart. Transfer on to the salmon. in a shallow bowl, whisk with each other the cornmeal, chili powder, brown sugar and salt. Dredge the salmon throughout the crunchy coating, frivolously and meticulously coating each and every piece, shaking the additional back again into the dish for the up coming piece. Placement on the baking sheet and roast until cooked in the course of, smooth and juicy, 10 minutes or as a result. Scoop a generous mound of the salsa on to each and every plate. top with a piece of crispy crusty salmon and a festive sprig of cilantro. serve and percentage!","directions":"","url":"https://recipe.bluelayer.org/recipe/1834/chili-cornmeal-crusted-salmon-with-avocado-salsa"},{"id":"1785","title":"Greens AU GRATIN","ingredients":"Verdure gratinate Treatment Rinse the cauliflower, leeks, and Brussels sprouts. Remove and Discard the roots and green ingredients of the leeks and the wilted Outer leaves of the Brussels sprouts. For the greens 5 oz. (150 g) cauliflower florets 5 oz. (150 g) leek, white chapter just (more than 1 tiny) 5 oz. (150 g) Brussels sprouts Salt Boil the veggies individually inside salted water until they can be Quickly pierced with a knife. Drain and permit them amazing. Create the béchamel: Soften the butter in a heavy-bottomed pan. To deliver a roux, add the flour and whisk it and the butter togeth- Er for 3 to 4 minutes over small heat, right up until smooth. For the béchamel 4 tbsp. (60 g) unsalted butter, Furthermore additional for drizzling 1/3 cup (40 g) all-rationale flour 2 cups (1/2 l) milk Salt to taste New nutmeg to taste 1 3/4 oz. (50 g) Parmigiano Reggiano Cheese, grated (about 1/2 cup) Warm the milk in a individual pan, then add to the roux, pouring it In a sluggish circulation. Alter the salt and move forward cooking, whisking Generally to prevent the development of lumps, until the sauce is Thick and creamy. If the béchamel is far too thick, add a little bit of milk. If it is also skinny, make it possible for it cook for a handful of far more minutes. Period With salt and a grating of nutmeg. Heat the oven to 350°F (175°C). Grease 4 ramekins (or a sin- Gle baking dish, primarily for leeks) with the getting butter. Location the greens (jointly or different, as you demand) in The baking dishes and pour béchamel over them. Sprinkle with Parmigiano and drizzle with a small melted butter. Roast the veggies for 20 minutes, or until a golden crust Kinds.","directions":"","url":"https://recipe.bluelayer.org/recipe/1785/greens-au-gratin"},{"id":"1784","title":"BAKED Filled Veggies","ingredients":"Verdure ripiene al forno 14 oz. (400 g) zucchini (above 2 large) 1 lb. (500 g) tomatoes (about 4 medium) 5 oz. (150 g) yellow bell peppers (around 2 very little) 3 1/2 tbsp. (50 ml) more-virgin Olive oil 1/4 lb. (100 g) ground beef Salt and freshly ground black pepper To taste 2 hefty eggs, frivolously crushed 1 3/4 oz. (50 g) Parmigiano Reggiano Cheese, grated (about 1/2 cup) 1 3/4 oz. (50 g) fresh new breadcrumbs (regarding 1/3 cup) Ground nutmeg Rinse the zucchini and slender off the finishes. in a medium pot equipped With a vegetable steamer, steam the zucchini until simply just gentle, About 8 minutes. Slice them lengthwise, seed them, and scrape Out the flesh with a teaspoon or melon baller. Chop the zucchini Pulp and mounted apart. In addition fastened apart the zucchini shells. Remove the stems to the tomatoes, lower off the tops, and Scoop out the pulp. Chop the tomato pulp and mounted apart the Tomato shells and the pulp. Halve the bell peppers, reducing the seeds and ribs. Heat fifty percent of the oil in a superior skillet, add the ground beef, and Sauté until browned. add the zucchini and the tomato pulp and Cook for a pair minutes to evaporate the additional liquid. Period With salt and pepper. Heat the oven to 350°F (175°C). Move the ground-beef Mix to a bowl and mounted apart to interesting. Anytime it is neat, add The eggs, 50 percent of the grated Parmigiano, and the breadcrumbs. Time with the salt and pepper and a pinch of nutmeg. Stir to Blend. Fill the zucchini and tomato shells with the ground-beef mix Utilizing a spoon or a pastry bag. Shift filled greens to a Greased baking sheet and sprinkle with the remaining Parmigiano And a get rid of of olive oil. Bake in the oven for about 30 minutes, or until golden-brown. Serve the baked loaded greens incredibly hot or chilly, as favored.","directions":"","url":"https://recipe.bluelayer.org/recipe/1784/baked-filled-veggies"},{"id":"1778","title":"State-Layout ARTICHOKE PIE","ingredients":"Torta rustica di carciofi Create the pastry dough: Put the flour on a fresh new operate seem. Slowly consist of the ricotta and the olive oil to taste a delicate Dough. Divide the dough in 50 percent and style into 2 balls. Fastened apart. For the pastry dough 7 oz. (200 g) all-motive flour (around 1 1/3 cups) 7 oz. (200 g) fresh ricotta cheese 1/3 cup moreover 1 1/2 tbsp. (100 ml) Far more-virgin olive oil For the filling 12 artichokes 1 tbsp. unsalted butter Salt and freshly ground black pepper 3 large eggs 1 3/4 oz. (50 g) Pecorino cheese, Grated 8 3/4 oz. (250 g) Parma ham 2 oz. (60 g) mozzarella cheese (about 2 minor) 3 oz. (100 g) Fontina cheese, Unbelievably thinly sliced Create the filling: Fresh artichokes via cutting at bare minimum 1/4 inch (5 mm) off the tops and bottoms and eliminating all the demanding Outer leaves. Minimize the artichokes inside fifty percent lengthwise and remove The chokes. Slice into slender slices and soak in a bowl of water with The lemon juice to protect against the artichokes against turning black. Remove any complicated inside fibers against the artichokes, and juli- Enne them. Sauté the artichokes in a heavy skillet over medium warm with the Butter and a pinch of salt and pepper for 10 minutes. Go the artichokes to a large bowl and mixture with the eggs And Pecorino. Cube the Parma ham and the mozzarella finely and add them to The artichoke mixture. Heat the oven to 400°F (200°C). Roll out the balls of pastry Dough into 8 rounds, 1/8 inch (3 mm) thick. Area one spherical of Dough on the backside of a 9-inch (23 cm) pie plate and Space The Fontina on ultimate. Spread the filling lightly above the Fontina. Stage the minute spherical of dough above the filling and pinch the Edges. Bake for over 45 minutes, or until the final of the pie is Golden-brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/1778/state-layout-artichoke-pie"},{"id":"1775","title":"SAVORY PUMPKIN PIE","ingredients":"Torta salata di zucca Preparing season: 1 hour + 30 minutes cooking period 4 Servings Solution 1 lb. 11 oz. (750 g) pumpkin 2 large eggs 3/4 cup (80 g) grated Parmigiano Reggiano cheese 1/2 cup (125 ml) clean product Salt and freshly ground black pepper To taste Freshly grated nutmeg 11 oz. (300 g) puff pastry Warm the oven to 350°F (175°C). Clean the pumpkin, minimize it into Higher ingredients, and bake it in a huge baking pan for 30 minutes, or Until it is smooth. If it starts to about-brown, deal with it with alumi- Num foil. Make it possible for the pumpkin neat, then scrape out and discard the Seeds and filaments. Purée the pumpkin in a blender. Move it to a bowl and add The eggs, Parmigiano, and product. Period with salt, pepper, and a Dash of grated nutmeg. Warm the oven to 350°F (175°C). Roll out the puff pastry to 1/8 inch (3 mm) thick and shift to a pie pan. Employing your fin- Gers, spread the pastry into the corners and up the aspects of the Pan. Pour in the pumpkin mix and gentle the seem. Bake For 30 minutes, or right up until golden-brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/1775/savory-pumpkin-pie"},{"id":"1772","title":"APULIAN-Structure PIZZA","ingredients":"Pizza alla pugliese Deliver the dough: Put the flour on a fresh new hard work seem and Create a properly in the heart. Dissolve the yeast in the water and Pour the yeast mix into the perfectly. Slowly involve the Yeast blend into the flour till a free dough begins to taste, Then add the oil and salt. Knead the dough till it is tender and Elastic. Protect the dough with evenly oiled plastic wrap, and enable it Take it easy for regarding 10 minutes. For the dough 4 cups (500 g) all-cause flour Or italian “00” flour, as well as additional As expected 1 1/2 tsp. (4 g) occupied dry yeast For 1 1/2-hour expanding period or 3/4 tsp. (2 g) for 6-hour expanding period 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) a lot more-virgin Olive oil 2 tsp. (12 g) salt Acquire the pizza: Grease a 12-inch (30 cm) spherical pizza pan With oil. Shift the dough to the pan and, utilizing your fingertips, Spread the dough to protect the backside of the pan. If you employed 1 1/2 teaspoons (4 g) of yeast, allow for the dough add for About 40 minutes. If, on the other hand, you employed 3/4 teaspoon (2 g), then add the dough with a sheet of flippantly oiled plastic Wrap and refrigerate for at bare minimum 5 hrs. The dough will add Flawlessly effectively in the fridge, turning out to be light and fragrant. For the topping 1 16-oz. can peeled tomatoes, Crushed by means of hand 7 slices Caciocavallo or Provolone Cheese 11 oz. (300 g) yellow onions (about 2 medium), sliced 10 pitted green and black olives, sliced New oregano (optional) Final the dough with the tomatoes, the Caciocavallo or Provolone, Onions, and olives (all at area temperature). Permit the dough add For 40 minutes a lot more. Bake at 425°F (220°C) for 20 minutes, or Right up until the cheese is bubbly and the crust is golden-brown. Garnish With oregano, if most popular.","directions":"","url":"https://recipe.bluelayer.org/recipe/1772/apulian-structure-pizza"},{"id":"1771","title":"FOUR-CHEESE PIZZA","ingredients":"Pizza ai quattro formaggi Deliver the dough: Put the flour on a fresh new function show up and Deliver a nicely in the middle. Dissolve the yeast in the water and Pour the yeast blend into the effectively. Slowly add the Yeast mix into the flour right up until a unfastened dough commences to sort, Then add the oil and salt. Knead the dough till it is delicate and Elastic. Protect the dough with evenly oiled plastic wrap, and allow for it Loosen up for over 10 minutes. For the dough 4 cups (500 g) all-motive flour Or italian “00” flour, additionally excess As demanded 1 1/2 tsp. (4 g) occupied dry yeast For 1 1/2-hour escalating season or 3/4 tsp. (2 g) for 6-hour growing season 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) further-virgin Olive oil 2 tsp. (12 g) salt Obtain the pizza: Grease a 12-inch (30 cm) spherical pizza pan With oil. Shift the dough to the pan and, getting your fingertips, Spread the dough to protect the backside of the pan. If you utilized 1 1/2 teaspoons (4 g) of yeast, permit the dough add for Regarding 40 minutes. If, on the other hand, you utilized 3/4 teaspoon (2 g), then protect the dough with a sheet of frivolously oiled plastic Wrap and refrigerate for at small 5 hrs. The dough will add Nicely properly in the fridge, turning out to be gentle and fragrant. For the topping 1 16-oz. can peeled tomatoes, Beaten through hand 3 1/2 oz. (100 g) Gorgonzola cheese, Crumbled 3 1/2 oz. (100 g) Fontina cheese, Shredded 3 1/2 oz. (100 g) Brie cheese, diced 3 1/2 oz. (100 g) smoked Scamorza Or mozzarella cheese, shredded Top with the tomatoes and sprinkle with the cheeses (all at area Temperature). Permit the dough add for 40 minutes much more. Bake at 425°F (220°C) for 20 minutes, or until the cheese is bubbly and The crust is golden-brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/1771/four-cheese-pizza"},{"id":"1767","title":"Filled PEPPERS","ingredients":"Peperoni ripieni Warm the oven to 400°F (200°C). 4 bell peppers 8 1/2 oz. (240 g) clean breadcrumbs Salt and freshly ground black pepper To taste New basil leaves, torn 1 3/4 oz. (50 g) Caciocavallo cheese Or Provolone, grated (about 1/2 cup) 2 tbsp. capers 4 tomatoes 4 salted anchovies, desalted, deboned, And chopped Added-virgin olive oil, as necessary Unsalted butter, for baking dish Remove the stalks, ribs, and seeds of the peppers, getting treatment not To crack them. Reduce them in 50 percent. In a skillet above medium warm, brown the breadcrumbs evenly And year with the salt, pepper, and lots of basil. add the Caciocavallo, capers, tomatoes and anchovies. Mixture properly, drizzling With sufficient olive oil to bind the mixture. Things the peppers with The breadcrumb blend. Destination the peppers in a buttered baking dish, add a minor oil, cover With aluminum foil, and bake for 15 minutes. Remove the alumi- Num foil and cook for yet another 10 minutes, drizzling with a lot more oil If essential. serve lukewarm or at space temperature.","directions":"","url":"https://recipe.bluelayer.org/recipe/1767/filled-peppers"},{"id":"1724","title":"FRIED Crammed SQUASH BLOSSOMS","ingredients":"Fiori di zucca ripieni fritti Approach Fresh the squash blossoms and remove the pistils, getting cautious Not to tear the petals. 12 squash blossoms 6 oz. (180 g) zucchini (regarding 1 medium), slice into slender strips Salt and freshly ground black pepper To taste 3 tbsp. (40 ml) more-virgin olive oil, In addition even further for frying 1 oz. (20 g) anchovies packed within oil 1 tbsp. (15 ml) sizzling water 1/3 cup moreover 1 tbsp. (50 g) all-reason Flour Deliver the filling: add the ricotta, Parmigiano, and mint in a Bowl, blending with a picket spoon. Period with salt and pepper. Level the filling in a pastry bag. Carefully pipe about 2 teaspoons Of filling into each blossom. Carefully twist the blossom to enclose The filling. In a sauté pan, sauté the strips of zucchini with salt, pepper, and 1 tablespoon of oil until browned and gentle. Seek the services of an immersion blender to purée the anchovies, 2 tablespoons Of oil (25 ml), and 1 tablespoon of hot water. Pressure the an- Chovy dressing to remove any bone remnants. For the filling 11 oz. (300 g) clean ricotta cheese 2/3 cup (60 g) grated Parmigiano Reggiano cheese 6 fresh mint leaves, chopped Salt and freshly ground black pepper To taste Heat 1/2 inch (1 cm) of oil in a skillet until it is shimmering. In the meantime, suddenly whisk jointly the batter ingredients in a Large bowl. Point the 1/3 cup furthermore 1 tablespoon flour in a sepa- Rate bowl. Frivolously flour the blossoms, dip them in the batter, and Fry them in reduced batches. For the batter 3/4 cup as well as 1 1/2 tbsp. (200 ml) Chilly water 1 2/3 cups (200 g) all-reason flour 1 large egg With a slotted spoon, shift the blossoms to paper towels to Drain. Sprinkle with salt and move to affected person serving plates. Serve the squash blossoms with the zucchini, drizzling the anchovy Dressing over the best.","directions":"","url":"https://recipe.bluelayer.org/recipe/1724/fried-crammed-squash-blossoms"},{"id":"1720","title":"rice fritters","ingredients":"Arancini 3 cups (3/4 l) beef broth 1 1/3 cups (250 g) rice 3 huge eggs 2 tbsp. (30 g) unsalted butter 1/3 cup additionally 1 tbsp. (40 g) grated Parmigiano Reggiano cheese 3 1/2 oz. (100 g) smoked Scamorza Or smoked mozzarella cheese, Diced reduced 3/4 cup moreover 1 tbsp. (100 g) All-rationale flour 1 3/4 cups in addition 1 tbsp. (200 g) Breadcrumbs 3 1/2 oz. (100 g) crushed Hazelnuts (about 1 cup) Olive oil for frying, as expected Solution In a higher saucepan, deliver the broth to a boil. add the rice and Simmer until the rice is cooked al dente, about 15 minutes. Drain The rice in a fine-mesh sieve and shift to a higher bowl. Stir inside 1 egg, the butter, and the Parmigiano and make it possible for the rice blend- Ture awesome. Style the rice mixture into balls (around the sizing of Ping-Pong balls), Positioning a piece of Scamorza or mozzarella in the middle of each and every one. Issue the flour in a medium bowl. Within one more bowl, stir with each other The breadcrumbs and hazelnuts. Evenly combat the remaining 2 eggs In a 3rd bowl. Coat the rice balls in flour, then dip them in the Crushed egg and coat them in the breadcrumb mix. Warm 1 1/2 inches (4 cm) of oil in a 4-quart (3 1/2 l) heavy pot About reasonably superior heat right up until it registers 365°F (185°C) on an Quick-study or sweet thermometer, then lessen the rice balls into The oil and fry in batches, stirring at times, right up until golden, about 3 minutes for each batch. With a slotted spoon, go the fritters to paper towels to drain In advance of serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/1720/rice-fritters"},{"id":"1701","title":"Dutch Babie","ingredients":"1 tablespoon butter 1 cup all-rationale flour 1 tablespoon granulated sugar 1¼ cups milk 2 superior eggs, at area temperature ¼ teaspoon salt Confectioners’ sugar, for dusting Sliced fresh nectarines and blackberries, for topping Preheat the oven to 375°F. Put the butter in a 9-inch pie pan and Room it in the oven to soften. In the meantime, in a superior bowl, mix the flour, granulated sugar, milk, eggs, and salt. Taking an electrical mixer fastened at medium-superior, fight the blend for 1½ to 2 minutes, or until smooth. Remove the pan in opposition to the oven and intently swirl to flippantly coat the backside with the butter. Pour the batter into the pan and bake for above 30 minutes, or right up until the edges contain risen and are crisp and golden brown, and the middle is preset still continue to gentle. Remove the pan versus the oven and dirt with confectioners’ sugar. Reduce the pancake into wedges, top with nectarines and blackberries, and serve instantly. Serves 6 to 8.","directions":"","url":"https://recipe.bluelayer.org/recipe/1701/dutch-babie"},{"id":"1695","title":"Adorable Corn Cakes","ingredients":"Roasted Pepper-Tomato Relish: 1 medium pink bell pepper 4 ripe medium plum tomatoes this kind of as Roma, slice in 50 percent lengthwise ½ onion, minimize into 4 higher ingredients 2 garlic cloves, minced 2 tablespoons olive oil ½ teaspoon ground cumin Salt & black pepper 2 tablespoons balsamic or pink Wine vinegar Sweet Corn Cakes: 2½ cups fresh or frozen corn kernels, thawed if frozen 1½ cups clean bread crumbs ⅓ cup all-explanation flour ¼ cup grated Parmesan cheese 3 large eggs, at space temperature ½ cup finely chopped crimson bell pepper 2 scallions, chopped (white & comfortable green pieces) 4 cup minced fresh parsley Salt & black pepper Sour cream, for topping (optional) Minced fresh cilantro, for topping (optional) Plan the relish: Preheat the broiler. Desired destination the bell pepper underneath the broiler 4 inches in opposition to the heat resource. Broil, turning continually with a fork, for 15 minutes, or until the pores and skin is charred all in excess of. Move the bell pepper to a paper bag, finish the bag, and fixed apart to steam for 10 to 15 minutes. Remove the cooled bell pepper to the bag. Having a small knife, peel off the charred pores and skin. Remove the main and seeds and slice into slim strips. Preheat the oven to 450°F. in a shallow baking pan, add the tomatoes, onion, and garlic. add the oil, cumin, and salt and pepper to taste; throw to coat. Bake, acquired, for regarding 25 minutes, or right up until the tomatoes and onions are softened still not mushy and are browned on the edges. Remove the pan against the oven and make it possible for amazing thoroughly. Shift the greens to a reducing board and coarsely chop them. Move to a medium-sizing bowl. Stir in the roasted bell pepper and vinegar. add with plastic wrap and depart at room temperature until organized to serve. Plan the corn cakes: Prevent the oven temperature to 200°F. in a medium-sizing bowl, mix the corn, bread crumbs, flour, cheese, eggs, bell pepper, scallions, and parsley till very well merged. Year to taste with salt and pepper. Warm a griddle or high large skillet over medium-large warm until incredibly hot, or until a couple drops of water sizzle on the appear. Frivolously grease the griddle. For just about every corn cake, spoon a generous 3 tablespoons batter on to the warm griddle and flatten it somewhat to more than 4 inches in diameter. Cook for in excess of 2 to 3 minutes, or until the undersides are frivolously browned. Flip the corn cakes and cook for 1½ minutes excess, or till the undersides are flippantly browned. Go the corn cakes to a baking sheet or ovenproof platter and continue to keep hot in the oven. Repeat with the remaining batter. Shift the corn cakes to warmed serving plates and ultimate each individual serving with the relish, or serve on the facet. Garnish with sour cream and cilantro, if desired. Will make 12 to 14 corn cakes.","directions":"","url":"https://recipe.bluelayer.org/recipe/1695/adorable-corn-cakes"},{"id":"1676","title":"SAUSAGE Combined GRILL Around CREAMY POLENTA","ingredients":"DRESSING ¼ cup finely chopped fresh new basil leaves 2 tablespoons white balsamic vinegar 2 tablespoons finely chopped shallot Kosher salt Freshly ground black pepper A lot more-virgin olive oil Polenta 5 cups milk 1 cup water 1½ cups easy-cooking polenta 4 ounces product cheese, softened ½ cup grated Pecorino Romano cheese 1 ring fresh sweet luganiga sausage, in excess of 1 pound, pierced a several situations with a fork 3 new hot Italian sausages, in excess of 8 ounces amount of money 1 bundle (14 ounces) Polska kielbasa 1. Plan the grill for oblique cooking over medium hotth (350° to 450°F). 2. Whisk the dressing ingredients, which add ½ teaspoon salt and ¼ teaspoon pepper. Little by little add ⅓ cup oil, whisking always till the dressing is emulsified. Set aside. 3. in a saucepan blend the milk, water, 1½ teaspoons salt, and ¼ teaspoon pepper. Convey to a boil over medium-large hotth, and then whisk in the polenta in a sluggish and reliable flow. Avoid the hot to medium and cook until the polenta is thick, 4 to 5 minutes, stirring generally. Remove in opposition to the hotth and add the product cheese and Romano cheese, stirring normally until the cheeses are melted. Retain sizzling about small hotth, stirring often to avoid hot. 4. Grill the luganiga and Italian sausages over oblique medium hotth, with the lid shut, until thoroughly cooked (160°F), 15 to 20 minutes, turning sometimes. At the exact same year, grill the kielbasa over oblique medium hotth right up until properly browned and heated in the course of, 12 to 15 minutes, turning from time to time. If preferred, all through the closing 3 to 5 minutes of grilling year, brown the luganiga and Italian sausages about lead hotth, turning as soon as. Remove all the sausages versus the grill and reduce them into chunk-sized areas. 5. Spread the polenta in a thick layer on a large serving platter. top with the sausage ingredients. Whisk the dressing all over again and spoon it above the sausages. serve routinely.","directions":"","url":"https://recipe.bluelayer.org/recipe/1676/sausage-combined-grill-around-creamy-polenta"},{"id":"1675","title":"CHORIZO QUESADILLAS WITH MANGO SALSA","ingredients":"SALSA 1 large, ripe mango, peeled and finely chopped 1 little crimson bell pepper, finely chopped ¼ cup finely chopped red onion 2 tablespoons finely chopped fresh cilantro leaves 1 tablespoon fresh lime juice ¼ teaspoon kosher salt 4 serrano chile peppers 1 pound new chorizo sausages, pierced various days with a fork 2 ripe Hass avocados, diced 2 teaspoons fresh lime juice 8 flour tortillas (8 inches) 4 cups grated Monterey Jack cheese Sour cream 1. Plan the grill for lead and oblique cooking above medium hot (350° to 450°F). 2. Mix the salsa ingredients. 3. grill the chiles over lead medium hotth, with the lid shut, until blackened and blistered, 6 to 7 minutes, turning once in a while. Go to a bowl and add with plastic wrap to lure the steam. Permit stand for about 10 minutes. 4. grill the sausages previously mentioned oblique medium hotth, with the lid shut, until thoroughly cooked (160°F), 20 to 25 minutes, turning often. Remove to the grill and slash the sausages at an frame of mind into ½-inch slices. 5. Ease the temperature of the grill to small hotth (250° to 350°F). 6. Remove the peppers against the bowl and peel absent and discard the pores and skin, seeds, and stems. Finely chop the peppers and Room them in a bowl. add the avocados and 2 teaspoons lime juice, and then mash with a fork till the blend is really soft. 7. Collect the quesadillas through spreading the avocado blend lightly over one fifty percent of each individual tortilla, then ¼ cup cheese, an equivalent total of sausage slices, and yet another ¼ cup cheese. Fold the vacant aspect of the tortillas more than the filling. 8. grill the quesadillas previously mentioned lead reduced hot, with the lid shut, until golden on both of those aspects, 4 to 6 minutes, turning after. Slash the quesadillas into wedges and serve hot with mango salsa and sour cream.","directions":"","url":"https://recipe.bluelayer.org/recipe/1675/chorizo-quesadillas-with-mango-salsa"},{"id":"1658","title":"UN-BEET-Equipped (Crimson JUICE)","ingredients":"2 beets6 carrots 2 apples 15 kale leaves 2-inch (5 cm) piece of fresh root ginger","directions":"","url":"https://recipe.bluelayer.org/recipe/1658/un-beet-equipped-crimson-juice"},{"id":"1655","title":"Sunlight-KISSED (Purple JUICE)","ingredients":"2 beets 4 carrots 4 oranges 8 chard leaves 2-inch (5 cm) piece of clean root ginger (optional)","directions":"","url":"https://recipe.bluelayer.org/recipe/1655/sunlight-kissed-purple-juice"},{"id":"1652","title":"SPLASH OF Sunshine (ORANGE JUICE)","ingredients":"3 superior carrots 2 oranges 2-inch (5 cm) piece of fresh root ginger","directions":"","url":"https://recipe.bluelayer.org/recipe/1652/splash-of-sunshine-orange-juice"},{"id":"1651","title":"ROOTS AND FRUIT JUICE","ingredients":"4 large carrots 4 hefty parsnips 1⁄2 pineapple 2 oranges 2-inch (5 cm) piece of ginger","directions":"","url":"https://recipe.bluelayer.org/recipe/1651/roots-and-fruit-juice"},{"id":"1647","title":"PEACH OR PEAR PIE Satisfaction (Purple JUICE)","ingredients":"1 adorable potato 2 ripe peaches (or employ the service of pears) 1 apple 1 1 ⁄3 cups (150 g/6 oz) blueberries Dash of ground cinnamon","directions":"","url":"https://recipe.bluelayer.org/recipe/1647/peach-or-pear-pie-satisfaction-purple-juice"},{"id":"1644","title":"Imply GREEN (GREEN JUICE)","ingredients":"16 kale leaves 2 cucumbers 8 celery sticks 4 apples 1 lemon 2-inch (5 cm) piece of fresh new root ginger","directions":"","url":"https://recipe.bluelayer.org/recipe/1644/imply-green-green-juice"},{"id":"1640","title":"GREEN-CARROT-GINGER (GREEN JUICE)","ingredients":"2 cucumbers 8 carrots 6 kale leaves 1 pear2-inch (5 cm) piece of fresh new root ginger","directions":"","url":"https://recipe.bluelayer.org/recipe/1640/green-carrot-ginger-green-juice"},{"id":"1635","title":"CRISP AND Fresh new GREEN (GREEN JUICE)","ingredients":"1 brain of green cabbage 4 tiny pears 12 romaine lettuce leaves 2-inch (5 cm) piece of fresh new root ginger","directions":"","url":"https://recipe.bluelayer.org/recipe/1635/crisp-and-fresh-new-green-green-juice"},{"id":"1632","title":"CARROT LIMEADE","ingredients":"8 carrots 2 cucumbers 4 apples 1 lime Large handful of fresh mint 2-inch (5 cm) piece of new root ginger","directions":"","url":"https://recipe.bluelayer.org/recipe/1632/carrot-limeade"},{"id":"1630","title":"CARROT-APPLE-GINGER (ORANGE JUICE)","ingredients":"6 carrots 4 apples 2-inch (5 cm) piece of new root ginger","directions":"","url":"https://recipe.bluelayer.org/recipe/1630/carrot-apple-ginger-orange-juice"},{"id":"1628","title":"CABBAGE PATCH (GREEN JUICE)","ingredients":"1⁄2 intellect of green cabbage 16 chard leaves 6 carrots 2 apples 2-inch (5 cm) piece of clean root ginger","directions":"","url":"https://recipe.bluelayer.org/recipe/1628/cabbage-patch-green-juice"},{"id":"1623","title":"KIELBASA WITH PICKLED ONIONS, Game PEPPERS, AND CHEDDAR","ingredients":"1 cup purple Wine vinegar 3 tablespoons granulated sugar 1 teaspoon kosher salt ⅛ teaspoon ground chipotle pepper 1½ cups thinly sliced red onions 2 tablespoons unsalted Butter, softened 8 slices rye bread 1 deal (14 ounces) Polska kielbasa 4 slices sharp cheddar cheese, just about every regarding 1 ounce Yellow mustard 6–8 activity peppers, each reduce crosswise 1. in a saucepan add the vinegar, sugar, salt, and ground chipotle pepper. bring to a boil in excess of medium-superior hotth and then add the onions. Return to a boil more than medium-large hotth and cook for 1 second. Remove versus the hot and allow stand at space temperature for at bare minimum 2 several hours. Drain the onions right before serving. 2. Plan the grill for guide cooking above medium hotth (350° to 450°F). 3. Butter one aspect of each and every bread minimize. Slash the kielbasa crosswise into 2 ingredients, and then minimize each piece lengthwise in 50%. grill the kielbasa around lead medium hot, with the lid shut, until effectively browned and heated for the duration of, 8 to 10 minutes, turning at the time. Slash each and every kielbasa quarter crosswise into 2 sections (you must comprise 8 ingredients all round). 4. grill the bread, unbuttered facet down initially, over guide medium hotth for 30 seconds to 1 second. Convert the bread more than, final 4 of the slices with a cut of cheese, and grill for 30 seconds to 1 moment even more. 5. Set up the bread slices on a exertion seem. Spread some mustard on the 4 bread slices with out cheese, and then final each individual with 2 sections of kielbasa, onions, recreation peppers, and a cheese-crowned piece of bread. serve sizzling.","directions":"","url":"https://recipe.bluelayer.org/recipe/1623/kielbasa-with-pickled-onions-game-peppers-and-cheddar"},{"id":"1619","title":"ITALIAN SAUSAGES WITH PEPPERS, ONIONS, AND PROVOLONE","ingredients":"Added-virgin olive oil Kosher salt Freshly ground black pepper 2 medium bell peppers, 1 pink and 1 green, minimize into ⅓-inch-huge strips 1 medium yellow onion, lower crosswise into ⅓-inch slices 4 fresh new Italian sausages, any mixture of adorable and sizzling, just about every about 5 ounces, every slice lengthwise in fifty percent (put on’t slash all the route for the duration of) 2 tablespoons purple Wine vinegar 1 garlic clove, minced or driven for the duration of a drive 1 baguette, over 8 ounces and 2 ft long, slice lengthwise within fifty percent 4 strips provolone cheese, each and every above ½ ounce and 6 inches extended 1 tablespoon about chopped fresh new Italian parsley leaves 1. Plan the grill for guide cooking in excess of medium hotth (350° to 450°F) and preheat a perforated grill pan. 2. in a medium bowl whisk 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. add the bell peppers and onion and transform to coat. 3. Flippantly brush the sausages all over with oil. 4. Whisk the vinegar, garlic, 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper to deliver a vinaigrette. Brush the slice facet of the baguette with oil. 5. Spread the bell peppers and onion in a one layer on the grill pan, and position the sausages on the cooking grates. grill more than guide medium hotth, with the lid shut, till the greens are soft and the sausages are browned and completely cooked (160°F), 8 to 10 minutes, turning at times. Through the closing 30 seconds to 1 second of grilling season, Space a strip of cheese in each sausage slit to soften, and toast the baguette, lower facet down, about lead hot. 6. Shift the greens to a bowl, add the parsley, and throw to add. 7. Lower the baguette into 4 6-inch ingredients. Area each individual sausage in a baguette piece, and best with the greens and a tablespoon of the vinaigrette. serve hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/1619/italian-sausages-with-peppers-onions-and-provolone"},{"id":"1618","title":"KIELBASA, ONION, AND PEPPER SPIEDINI WITH grilled GARLIC BREAD","ingredients":"4 teaspoons fresh lemon juice 1 tablespoon finely chopped shallot 1 teaspoon Dijon mustard Kosher salt Freshly ground black pepper Additional-virgin olive oil 2 superior purple bell peppers 2 medium yellow onions 1 deal (14 ounces) Polska kielbasa, lower crosswise into 16 sections 4 slices region-style and design bread, every in excess of ½ inch thick 1 garlic clove, slash in 50% 8 cups youngster arugula 1. If employing bamboo skewers, soak them in water for at small 30 minutes. 2. Plan the grill for guide cooking in excess of medium hotth (350° to 450°F). 3. Whisk the lemon juice, shallot, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Gradually add ⅓ cup oil, whisking normally until the vinaigrette is emulsified. 4. Slice each and every bell pepper into 8 one-inch squares. Quarter each onion and independent each individual quarter into 2 leaves (discard the Pretty small leaves versus the heart of the onion). Making use of 4 skewers, thread the veggies for the duration of their facilities, alternating the ingredients and setting up them as a result they are touching nevertheless not filled alongside one another. Thread the kielbasa individually on to 4 skewers. Brush the greens and kielbasa with 3 tablespoons of the vinaigrette. Evenly brush the bread slices on possibly facets with oil. 5. Grill the skewers about guide medium hot, with the lid shut, until the veggies are evenly charred and the kielbasa is very well browned and heated in the course of, 8 to 10 minutes, turning at times. All through the final instant of grilling year, toast the bread over lead hotth, turning after. Remove nearly anything versus the grill. Rub one aspect of every bread lower with the lower facet of the garlic clove. Position a cut of bread, garlic aspect up, on just about every of 4 serving plates. 6. in a bowl throw the arugula with the remaining vinaigrette, and divide amongst the 4 bread slices. Mounted one vegetable skewer and one kielbasa skewer on top of the arugula and serve mechanically.","directions":"","url":"https://recipe.bluelayer.org/recipe/1618/kielbasa-onion-and-pepper-spiedini-with-grilled-garlic-bread"},{"id":"1616","title":"Contemporary CHORIZO AND TEX-MEX POTATO SALAD","ingredients":"Fresh CHORIZO AND TEX-MEX POTATO SALAD ¼ cup finely chopped fresh cilantro leaves 2 tablespoons fresh new lime juice 1 teaspoon Dijon mustard ½ teaspoon ground cumin Kosher salt Freshly ground black pepper Further-virgin olive oil ½ teaspoon granulated garlic 2½ excess weight small purple and white fresh new potatoes, 1½ to 2 inches in diameter, every reduce within 50% 3 fresh new chorizo sausages, each in excess of 4 ounces, pierced lots of days with a fork 1 medium crimson bell pepper, lower into slim strips 1 medium red onion, slash into Pretty slim slices 1. Plan the grill for guide and oblique cooking in excess of medium hotth (350° to 450°F) and preheat a perforated grill pan above guide hotth. 2. Whisk the cilantro, lime juice, mustard, cumin, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ cup oil to create a vinaigrette. 3. in a large bowl whisk 2 tablespoons oil, ¼ teaspoon salt, ¼ teaspoon pepper, and the granulated garlic. add the potatoes and switch to coat. Spread the potatoes in a one layer on the grill pan and cook over guide medium hot, with the lid shut, until golden brown and comfortable, 20 to 25 minutes, turning at times. At the exact same year, grill the sausages on the cooking grates above oblique medium hotth right up until absolutely cooked (160°F), 20 to 25 minutes, turning once in a while. Slice every potato 50 percent in 50%, and slice the sausages into ¼-inch slices. 4. Add the potatoes, sausages, bell pepper, and onion. Drizzle with the vinaigrette and carefully throw. Year with salt and pepper. serve hot or at room temperature.","directions":"","url":"https://recipe.bluelayer.org/recipe/1616/contemporary-chorizo-and-tex-mex-potato-salad"},{"id":"1614","title":"MERGUEZ SAUSAGE PIZZAS WITH MOZZARELLA, PEPPERS, AND FETA","ingredients":"4 scallions, finishes trimmed Further-virgin olive oil 1 medium purple bell pepper, reduce into 4 planks 8 ounces clean merguez sausage 1 pound premade pizza dough, at area temperature 3 cups grated fresh new mozzarella cheese 1 cup crumbled feta cheese 3 tablespoons finely chopped fresh mint leaves 3 tablespoons thinly sliced fresh basil leaves 1. Plan the grill for guide cooking more than medium hotth (350° to 450°F). 2. Evenly brush the scallions with oil. grill the bell pepper planks around guide medium hot, with the lid shut, until smooth, 8 to 10 minutes, turning once in a while. At the exact year, grill the scallions previously mentioned guide medium hot till wilted, 2 to 3 minutes, turning after. Slice the bell pepper planks into ⅓-inch strips. Finely chop the scallions. 3. grill the sausage more than guide medium hotth, with the lid shut, until thoroughly cooked (160°F), 12 to 15 minutes, turning once in a while. Lower the sausage into ¼-inch slices. 4. Divide the dough into 4 equivalent areas. Evenly brush 4 9-inch squares of parchment paper on one aspect with oil. Roll or thrust each piece of dough on the oiled facet of the paper into an 8-inch circle in excess of ⅓ inch thick. Frivolously brush the tops with oil. Permit the dough to stand at area temperature for 10 minutes. 5. grill the dough, paper facet going through up, over lead medium hotth, with the lid shut, right up until effectively marked and company on the underside, 2 to 5 minutes, rotating as necessary for even cooking. Discard the parchment paper. Go the crusts to a function show up with the grilled facet going through up. 6. Top just about every pizza with equivalent ranges of the cheeses, sausage, bell pepper, and scallions, leaving a ¼-inch border. Return the pizzas to the grill and cook in excess of lead medium hot, with the lid shut, until the cheese is melted and the bottoms of the crusts are crisp, 2 to 5 minutes, rotating the pizzas once in a while. Shift to a chopping board. top the pizzas with mint and basil and slash into wedges. serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/1614/merguez-sausage-pizzas-with-mozzarella-peppers-and-feta"},{"id":"1607","title":"Hot AND Tacky BALLPARK FRANKS","ingredients":"4 final-crack fresh England–design and style incredibly hot dog buns ⅔ cup finely grated cheddar cheese 4 least difficult-good quality all-beef sizzling dog ¼ cup ketchup ¼ cup yellow “ballpark” mustard ¼ cup sweet pickle relish 1. Plan the grill for lead and oblique cooking above medium hotth (350° to 450°F). 2. Carefully open the buns a minor little bit to deliver space for the cheese. Sprinkle an equivalent total of the cheese in each bun. Slash a pair shallow slashes in every hot. 3. grill the cheese-loaded buns above oblique medium hot, with the lid shut, until the cheese is melted and the buns are frivolously toasted, 5 to 7 minutes. At the exact same season, grill the hot dog about lead medium hot until hot all the route to the centre, 4 to 5 minutes, turning at times. 4. House just about every hot dog in a bun, remaining cautious to maintain the 2 halves of each bun in as soon as piece, and top with your conclusion of ketchup, mustard, and/or relish. serve automatically. Visuals","directions":"","url":"https://recipe.bluelayer.org/recipe/1607/hot-and-tacky-ballpark-franks"},{"id":"1593","title":"ROASTED BEET SALAD","ingredients":"1 beet, roasted and sliced 1 carrot, shredded 1⁄2 cup (50 g/2 oz) broccoli, finely chopped 1⁄2 cup (50 g/2 oz) green or crimson cabbage, shredded 1⁄2 apple, chopped Superior handful of merged vegetables Heavy handful of arugula 4 kale leaves, chopped For the dressing 1 tsp olive oil 2 tsp balsamic vinegar Guidance :1. Preheat the oven to 450°F (230°C/fuel 8). 2. Area the beets on a sheet of foil, drizzle with olive oil, then wrap tightly. 3. Bake on the ultimate shelf in the oven for 50–60 minutes, until the beets are delicate While Pierced with a fork. Established apart to awesome. 4. in the meantime, blend the chill out of the salad ingredients in a bowl and mix with The dressing. 5. Peel the cooled beets, then cut and add to the salad. 6. Throw the salad effectively in advance of serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/1593/roasted-beet-salad"},{"id":"1591","title":"THAI REBOOT SALAD","ingredients":"Ingredients:
1 cucumber, sliced or chopped
1⁄2 red onion, sliced
1 small sweet purple (bell) pepper, sliced into strips
1 carrot, chopped into match-sized sticks
2 romaine lettuce leaves, chopped
1 kale leaf, chopped Handful of mint leaves, chopped Blended greens, these types of
as snow peas, bean sprouts,
asparagus, lettuce, green lovable (bell) pepper, tomatoes, or broccoli
1
avocado, sliced For the dressing
2 garlic cloves
2 chili peppers (any model)
2-inch (5 cm) piece of clean root ginger, grated
2 tbsp tamari (wheat-cost-free soy sauce) Juice of
1–2 lemons,
additionally
2 tsp zest Pinch of stevia or
2 tbsp coconut sugar Lower handful of cilantro","directions":"1. Desired destination all the dressing ingredients in a foods processor or blender and whiz until Finely chopped. 2. Blend all the remaining ingredients, aside to the avocado and seasoning, in a Bowl and pour the dressing more than them. add salt and pepper to taste, and throw to Blend. 3. Prepare the avocado slices on final and try to eat specifically absent.","url":"https://recipe.bluelayer.org/recipe/1591/thai-reboot-salad"},{"id":"1569","title":"Metallic Cookware","ingredients":"The 2 large attributes of a cookware are that it must add Terrific thermal conductivity and that it need to be chemically unreactive with the ingredients that are cooked inside it. Metal cookware are identified to own such critical capabilities and thus are the highest greatly made use of kinds of cookware throughout the entire world. They are often developed in opposition to a slender wide range of metals. Highest metals that clearly show positive thermal conductivity are much too reactive to be applied within foodstuff planning. For this reason choice of the instantly design and style of steel for cookware is necessary. The optimum well known metals that come across consumption in cookware are: Aluminium Aluminium is a light metallic which reveals fairly positive thermal conductivity. The large features of aluminium are that it does not rust, and is resistant to a great number of kinds of corrosion. remaining a smooth steel, it is normally alloyed with magnesium, copper, or bronze to make improvements to its strength. It is often offered in sheet, solid or anodized sorts. Sheet aluminum which is spun or stamped into sort is usually made use of for generating baking sheets, pie plate, cake pans, steamers, pasta pots, skillets etcetera. Solid aluminium Makes a thicker substance than sheet aluminium and is applicable for saucepots, dutch ovens, heavyweight baking pans and many others. Even so, thanks to the microscopic pores brought about via the casting method, solid aluminium possesses lower thermal conductivity than sheet aluminium. Anodized aluminium, on the other hand, contains the in a natural way taking place layer of aluminium oxide thickened by means of an electrolytic course of action to produce a look that is difficult and non-reactive. Copper Copper is a steel which includes the one of a kind element of advertising Terrific thermal conductivity, in addition to making certain even heating. Because of to this sort of benefits, copper cookware is made up of identified a prominant vacation put inside Western cooking. The least complicated copper cookware were being produced out of a thick layer of copper to guarantee superior thermal conductivity and a slim layer of tin to keep away from the metallic against reacting with acidic foodstuff. Having said that they are likely to be heavy, pricey and desires occasional retinning. Copper cookware are at this time out there with stainless metallic really than tin linings which very last a great deal extended. They are least complicated acceptable for large-heat, quick-cooking secrets. Forged Iron Forged iron cookware is sluggish to warm, nonetheless when heated, gives even heating. It is price thriving and can endure Quite higher temperatures. Remaining a reactive written content, forged iron is acknowledged to reply with large acid meals. Forged iron, remaining a porous content material, usually takes seasoning ahead of employ the service of. Whilst solid iron cookware can be washed with cleaning soap, it need to not be damp within water or remaining damp for extended. Stainless Metallic Stainless metallic is an alloy of iron made up of a small of 11.5% chromium. It is resistant to corrosion and does not respond with possibly alkaline or acidic meals. Stainless metal cookware although are mild, can't be quickly scratched or dented. While stainless metal reveals overall popularity in cookware market, its principal disadvantage is its rather negative heat conductivity. To triumph over this, stainless metal cookware is essentially intended with a steel add of copper or aluminium at the foundation.","directions":"","url":"https://recipe.bluelayer.org/recipe/1569/metallic-cookware"},{"id":"1561","title":"BBQ Grilling Versus Smoking - The Perfect Discussion","ingredients":"We all add listened to about barbecuing, yet we are unaware of the correct secrets and techniques in it. Barbecuing is also a form of artwork. To a person who is fresh to this artwork could acquire perplexed, simply because cooking meat in an open fire is a seriously challenging process. In purchase to get hold of a particularly favourable and scrumptious bbq dish, one really should add a large amount of patience.Barbecuing can be performed in two strategies: all through grilling and smoking. Grilling is the speediest solution of cooking meat around a lead useful resource of dry heat, whilst, smoking is a gradual process, in which the food is retained at a special distance to the fire. Presently allow us acquire the 2 individually, to comprehend the true processing. BBQ Grilling Grilling is of 2 patterns: lead and indirect. Nevertheless before likely into the details,enable me inform you that there are 3 kinds of grills: charcoal grill, gasoline grill and electrical grill. Charcoal grills are considerably economical each time compared to the other 2. At the moment we will move back to the models of cooking. Direct method is a high heat approach and is employed for cooking to some degree small pieces of food items. Steaks, chops, chicken breasts,and so forth are some of the typical food that can be grilled straight. in indirect technique, as the reputation implies, the food items is saved to the aspect of the warm source. It is considerably together with baking a cake or this sort of fashion of foodstuff.Previously we will movement on to smoking. BBQ Smoking Smoking is the very best path to cook food,even though it normally takes year. If grilling is most straightforward for cooking lesser areas, smoking is excellent for cooking much larger areas. Roasts, ham, ribs, brisket, etcetera are some of the foodstuff that can be smoked. One should retain a dependable temperature, to occur up with a deliciously smoked foods. The purely natural,appropriate temperature for smoking is amongst 200-225 stages. If you cook the meat until it really is 165 ranges in the center, it would create the meat further tastier,as the smoke flavour gets deep into it.For basic bbq smoking, you can use the monthly grill. The basically issue that one really should be informed even though smoking is, the number of directly type of wooden.Since, each individual wooden is substitute in its personalized way. So we comprise to experiment with all types of wooden to find out which one is the great. Smokers could possibly selection in designs and dimensions.There are smokers jogging within gasoline and charcoal.Nevertheless the warm coming versus any model of smoker is a cooler one,which is why it takes a good deal of time to smoke. Previously to conclusion with it, barbecuing incorporates to go through one even further method, that's topping it with sauce.Inside truth of the matter it is the topmost aspect, which one can not omit though barbecuing.Designs of sauce varies according to the area. If vinegar-base sauce is regular in Southern United Suggests, tomato-base sauce is typical in Western United Says. The perfect time to put into action sauce is all through the remaining place of cooking. ie, as soon as you are certainly that the meat is very well cooked,for the reason that,sugar is one of the key ingredients within barbecue sauces and it tends to melt away simply. So you need to cook the meat before you burn off the sugar.","directions":"","url":"https://recipe.bluelayer.org/recipe/1561/bbq-grilling-versus-smoking-the-perfect-discussion"},{"id":"1552","title":"The Magic Of Blueberries – Adorable, Juicy And Excellent For Your Exercise","ingredients":"Blueberry muffins, blueberry product pies, blueberry cheesecake, blueberry pancake, clean soaked blueberries....just looking at the words and phrases is ample to evoke that summer months-sweet, luscious tang and just take your mouth watering. Everybody understands blueberries are delectable, yet did you recognize they're Fantastic for your health and fitness also? Within real truth, blueberries consist of been touted as the procedure for a host of severe health care circumstances like urinary bacterial infections, diabetic issues, large cholesterol ranges to Alzheimer's and most cancers. Initial permit's appearance at what particularly blueberries are. Blueberries are the fruit of flowering vegetation indigenous to North The united states, at the moment in addition developed in Australia, Clean Zealand and some South American nations these types of as Chile and Argentina. Blueberries are cultivated and picked out wild. The blueberry period in North The united states tends to work to mid-Could possibly to September, relying on the latitude. The fruit is easiest savored in time the moment the style is at its top and the dietary value at its optimum. The dim blue berries can be loved uncooked, or extra normally produced into cookies, cakes, pies, scones, cereals, jellies and jams, and even pizzas. Consequently what's as a result unique more than blueberries? It may perhaps be stated that the blueberry is a dietary powerhouse. Blueberries are are a wealthy useful resource of vitamin C, vitamin A, potassium, folate, iron, manganese and vitamin K. And 140 grams of fresh blueberries add 3 grams of the nutritional fiber that's consequently favourable for your digestive course of action. However the key gains of blueberries appear against the anti-oxidants they add in the kind of bioflavonoids. Anti-oxidants are necessary for their electrical power to neutralize absolutely free radicals. The moment our human body strategies oxygen, free of charge radicals are developed as by-items. Those people are hugely-unstable chemical compounds that can destruction our cells and are consideration to be reputable for growing old and a host of degenerative illnesses. The good thing is, chemicals recognised as anti-oxidants found out in culmination and veggies hard work to neutralize free of charge radicals and eradicate their potency. Improved regarded bioflavonoids add things like hesperidin and rutin and the anthocyanins. Blueberries are primarily wealthy in anthocyanins. They Deliver blueberries their deep blue hue and supply a number of valuable characteristics. For one matter, they're anti-inflammatory and cover higher and tiny blood vessels against oxidative harm. This can cover blood vessels in opposition to harm prompted by way of large blood-sugar ranges in diabetics. This is primarily vital for the blood vessels in the eyes. Scientists contain stated that the anthocyanins within blueberries, alongside with other brokers these kinds of as proanthocyanidins, flavonols and tannins, inhibit mechanisms of most cancers cellular progress within vitro. And one of the added interesting conclusions about blueberries is that they can aid arrest the psychological loss that transpires with Alzheimer's Ailment. As a result what's the least complicated course to attain your dose of blueberries? Taking in them uncooked is ideal nonetheless this is not often easy. The good thing is, there are a great number of techniques to plan blueberries that allows deliver out their scrumptious style to its simplest ease. The utmost prominent is you can additionally create the outdated shaped Blueberry pie only which includes your grandma made use of to create. The herbs cinnamon and mace compliment the flavor of the blueberries and the outcome is tasty. It's specifically one of a lot of tactics to consist of blueberries into your diet plan. Consequently create blueberries a section of your eating plan. Not simply just will you comprise a mouth watering fresh style in your daily life, however you'll way too be carrying out your fitness a worldwide of Excellent. Search out some recipes on the internet that exhibit you fresh and fascinating methods to involve the blueberry expertise into you existence.","directions":"","url":"https://recipe.bluelayer.org/recipe/1552/the-magic-of-blueberries-adorable-juicy-and-excellent-for-your-exercise"},{"id":"1546","title":"Perfect Scrambled Eggs","ingredients":"The fact is that scrambled eggs are basic to create. Sad to say, they are far too the basic to create Mistaken. At a root point, scrambled eggs are just crushed eggs which are fried and - for absence of a improved term - scrambled. Nevertheless together with highest aspects that are very simple (consider enjoy and martinis as illustrations), human beings contain discovered techniques to deliver them needlessly sophisticated. No cheese. No overt flavorings. Only eggs and what it requires to create them flavor and visual appearance together with Terrific eggs. What NOT To add Cottage Cheese -- Couple recipes I encountered suggested whisking a Tablespoon of small curd cottage cheese in with each egg. Visually, the outcome was creamy and mildly fluffy scrambled eggs. in words of flavor, the cottage cheese did not lead or detract to the eggs -- nonetheless it did deliver the dish look by some means impure. You understood there was anything at all in there moreover the egg. The portion of cottage cheese that safeguarded its destiny as a reside-out-of-our-scramble component was that no make any difference how vigorously you whisked the dish experienced texture irregularities. Each and every other chunk experienced the undesired marvel of a apparent cottage cheese curd. Accurate Product - I tried out 2 recipes that utilised correct product (\"the fat skimmed off the top of uncooked milk\" as described by means of the Wikipedia Dairy Merchandise Guide). One claimed to add 1 Tablespoon of accurate product for each egg. The other proposed the Use of 1 and ½ Tablespoons of product for every egg. Each recipes generated desirable eggs with a creamy yellow colour. Regretably, the ensuing style was not consequently desirable. in both of those predicaments the very first chunk tasted excellent, nonetheless the far more I ate the further I experienced to confess that this kind of eggs ended up exactly much too creamy. The recipe with 1 and ½ Tablespoons of product still left a insignificant, unappealing milky after-style. Sour cream - Scrambled eggs with sour cream can not be regarded scrambled eggs in a purist feel. The sour cream provides a obvious style. For this reason, scrambled eggs with sour cream will be kept for point out in a foreseeable future post on specialty or flavored scrambled eggs. Baking Powder -- Scrambled eggs with a pinch of baking powder for every egg experienced a Good visual appeal. They were being fluffy, nonetheless corporation. I was amazed to track down there was no hint of baking powder style. However, the texture of the scramble in the mouth was asymmetric with specks of firmer sections in a one chunk. Sea Salt - Every time salt is heated it breaks down to the similar materials no matter no matter if its desk salt or sea salt. As Robert Wolke states in his guide What Einstein Informed His Cook, \"...Whilst a recipe specifies just 'sea salt' it is a meaningless specification. It may as nicely be specifying 'meat'.\" If you perspective a recipe that suggests to add sea salt to eggs just before whisking…. you can be positive it was penned by means of an individual who requirements to discover added more than the ionic bonds that preserve sodium and chlorine collectively. Sugar - Eggs, flour and sugar are the large ingredients of a suitable several deserts. Remove the flour and you stop up with neither desert nor scrambled eggs - at small not to a purist scramble view. What you do conclusion up with is a sort of specialty egg dish that justifies even more research in the industry of breakfast. It's not reasonable to call them scrambled eggs, nevertheless their sweetness can make them an attention-grabbing health supplement to pancakes and waffles What NOT To Do Wear'T fight egg whites until rigid peaks kind With or without having excess ingredients which add sugar and product of tartar, the final result of scrambling appears to be like which includes a large dollop of melting Crisco crossed with cottage cheese. Wear'T stir eggs bit by bit for an very long period of time I arrived throughout one recipe that pretty much proposed to stir the eggs in the fry pan (heated at your stove's cheapest atmosphere) with a picket spoon for 30 minutes. Initial of all, the eggs didn't preset when 30 minutes at the most affordable heat atmosphere. I experimented with the moment even more at a a little large environment. Soon after 10 minutes, the eggs started off to present advanced indicators of atmosphere. I ongoing to stir the eggs in the pan for 10 minutes. The end result seemed further including butternut squash than any eggs I've at any time found. The texture was conclude to chewy and the longer cooking season appeared to add cooked absent all the taste of egg. Do It Or Have on't - It doesn't Deliver a Big difference Preserve eggs at space temperature ahead of scrambling - Kitchen area exams confirmed no crucial variance amongst house-temperature and refrigerated eggs against the exact same carton. Refrigeration seriously deters the advancement of salmonella enteritis. Even although salmonella is Really scarce (1 out of each and every 20,000 eggs could possibly add the micro organism), it is advisable that your eggs constantly continue being kept in the fridge. The Artwork of Scrambling - Appropriate Tactic The Suitable Route To Overcome Your Eggs One of the maximum necessary ingredients in scrambled eggs is barely at any time outlined... air. It would be pleasant if we may perhaps basically dollop a Tablespoon of air into the blending bowl, nevertheless for the period-remaining, introducing air into crushed eggs demands favourable old-fashioned elbow grease (or the electric powered related). The even more you whisk -- the added air bubbles develop into caught in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules company-up over the air bubbles ensuing in a spongy texture and with any luck, entire and fluffy scrambled eggs. The American Egg Board explains perfectly-crushed eggs as \"frothy and frivolously coloured\". Whenever your eggs match that description (basically following in excess of 2 minutes) you must prevent conquering. Around-conquering will comprehensively unravel the protein molecules and destabilize their electric power to kind a microscopic casing more than the air. Within phrases of whisking movement, a tilted wheel movement performs significantly greater than a vertical stirring action. A fork performs as very well as a whisk nonetheless takes a small little bit much more year and electricity. The Perfect Course To Scramble in The Pan The functions you choose at the time the eggs strike the fry pan will dictate the sizing of the scrambled egg areas (curds). Some recipes recommend stirring the eggs with a picket spoon mechanically as the eggs strike the heated seem. Many others lead you to make it possible for the eggs commence to established just before stirring/scrambling. Of the 2, the minute course of action achievements within much larger fluffier areas. Using Hungry? Prior to we scramble our brains considering the ideal plate to try to eat scrambled eggs off of, the texture differentials of feeding on with a spoon and the preferred temperature of the chair you sit in as you consume... make it possible for's order again to the explanation we're below. For your breakfast fulfillment, The Fish Creek Room Offers... This recipe serves 2 hungry persons. 6 large eggs 6 teaspoons (1 teaspoon for each individual egg) small-weight milk 3 dashes of salt (1 dash for each 2 eggs) 1 Tablespoon butter for frying Heat a large non-adhere frying pan to a atmosphere accurately in excess of medium. A 12-inch pan operates properly for 6 eggs. Do not add butter nonetheless. We simply have to have choose the pan geared up. Within huge steel or glass blending bowl, whisk the eggs with the milk and salt. Fight vigorously for 2 minutes. Rather, you can point the eggs, milk and salt in a blender and combine for 20 to 25 seconds. Permit the mix to established for a couple of minutes to allow the foam settle. Soften the butter in the frying pan. As the Quite closing of the butter is liquefying, add the egg mix. Do not stir quickly. Hesitate until the 1st trace of atmosphere starts. Utilizing a spatula or a flat picket spoon, drive eggs in direction of centre despite the fact that tilting skillet to spread runny sections.\") Commence this action as the eggs move forward to fastened. Crack aside huge parts as they style with your spoon or spatula. You will occur to a fact where by the drive-to-centre procedure is no extended cooking runny pieces of the egg. Switch more than all the eggs. Enable the eggs to cook 15 to 25 seconds for a longer time. Shift eggs to serving plates. add salt and pepper to taste. Consume up!","directions":"","url":"https://recipe.bluelayer.org/recipe/1546/perfect-scrambled-eggs"},{"id":"1529","title":"grilled Brussels Sprouts with Balsamic Glaze","ingredients":"1 lb brussels sprouts, stems trimmed and slash in fifty percent 2 tbsp olive oil 4 prolonged picket skewers 1/4 tsp kosher salt Fresh cracked black pepper 1 tbsp balsamic glaze","directions":"","url":"https://recipe.bluelayer.org/recipe/1529/grilled-brussels-sprouts-with-balsamic-glaze"},{"id":"1519","title":"Messes Deliver Recollections","ingredients":"Need some positive relatives pleasurable? Deliver a mess. \"Children appreciate a favourable mess and a mess is generally a signal of a favourable year,\" suggests award-profitable creator Donna Erickson. Very simple functions which includes participating in in a large pile of leaves or splashing within puddles just after an afternoon shower turn into family members traditions that children try to remember. Family members can delight in countless indoor pleasurable, also, devoid of offering messes a instant idea. Erickson's beloved recreation this year of calendar year is generating apple-cinnamon clay. Older people and children can stir up this abnormal concoction to create ornamental, aromatic ornaments or awesome jewellery. Although fingers get hold of sticky, Erickson indicates applying Kleenex Damp Cloths to create fresh new-up exciting. It's the future great issue to washcloth fresh, she claims. Apple-Cinnamon Clay What you'll need to have: 1/2 aspect applesauce 1/2 chapter cinnamon Blending bowl 2 sheets of waxed paper Rolling pin Cookie cutter designs of all measurements Mix equivalent areas of cinnamon and applesauce collectively. For a lower batch, seek the services of 1/2 cup of each. If the blend will become much too sticky, add far more cinnamon; if it's much too rigid, add even further applesauce. Scoop on to a piece of waxed paper. Desired destination the even further sheet on ultimate. Use the rolling pin to roll out the mixture until it's regarding 1/2-inch thick. Choose what designs you would including to deliver. Thrust the cookie cutters on best of the clay and slim absent the additional dough. Each time thorough, Area designs on a cooling rack. Get a second to new the youngsters' arms with Kleenex Wet Cloths. Enable the styles to air-dry for over 24 several hours or until tough. Beautify with paints or glitter. Use your creativeness. For case in point, glue a clasp on the again to deliver a pin or add ribbon for a necklace.","directions":"","url":"https://recipe.bluelayer.org/recipe/1519/messes-deliver-recollections"},{"id":"1518","title":"Tremendous Gentle Blueberry Product Pie","ingredients":"9 inch geared up generated small pounds graham cracker crust 8 oz Tru Whip topping 2 cups new blueberries 2 (5.3 oz) weight cost-free blueberry yogurt Add Amazing Whip, berries and yogurt in a bowl. Pour into pie crust and chill in the fridge at bare minimum one hour. Preserve refrigerated until serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/1518/tremendous-gentle-blueberry-product-pie"},{"id":"1515","title":"Olive Picket Craftsmanship And Herbes De Provence From France","ingredients":"For the gourmand cook there is almost nothing which add a fantastic olivewood kitchen area software for a connoisseur present. Olivewood is recognised for its robustness and extremely prized as a picket cooking utensil. Olive picket is identified for its hygienic characteristics and way too its magnificence. Olive picket would make a ideal organic number for any cook or kitchen area. Olive picket in opposition to Europe is recognised as the premium picket to model gourmand wooden cooking utensils. Studies versus the School of Wisconsin, contains proved during checks, that picket is excess hygienic than any sort of molded plastic. Wood goods are safer than plastic kitchen area goods mainly because microbes together with salmonella won't be able to endure for added than 3 minutes on a picket appear, but it will keep on being feasible on or in a plastic comparable. Kitchen area utensils and kitchenware are intended against Ecu olive wooden for the reason that of its superior quality of toughness. Olive picket carpentry and craftsmanship is made up of been passed down against production to creation, to loved ones to loved ones, in the Provence Room of France. The Provence location is picturesque and powerful to take a look at. Hilltop cities fail to remember the Mediterranean Sea, and bask in the hot temperate temperature. Gourmand cooking to this House is famed for adding the organic and natural herbs and spices developed below. Unique dried herb mixes are highlighted in gourmand Herbes de Provence. Connoisseur cooks and chefs to about the earth benefit from French Herbes de Provence for its all-natural taste in their most effective recipes. This put includes develop into regarded for its gourmand delicacies, loaded heritage, and olive wooden artisans. It includes grow to be a natural and organic for connoisseur reward merchandise to be produced to olive wooden, listed here. The olive picket preferred for their goods is of the ideal old fine and is incredibly sturdy. Each individual olive wooden piece is processed normally to carry out the exceptional grain practice inherent to olive picket. The olive wooden uncooked written content is hand picked out and professionally developed by means of wooden carving specialists. Due to the fact of the mother nature of olive picket, above 75% of the challenging content material may possibly be grew to become to squander, to manufacture a fantastic quality kitchen area utensil or olive picket connoisseur reward product. Many stores to Paris to Wonderful will consist of olive wooden present merchandise of incredible excellent. Holidaymakers obtain remarkable special discounts that are independently generated and classy. One this sort of product or service is an olive picket herb mill or herb grinder, which is utilized to grind dried herbs and salts. Each individual mill is hand manufactured, and at completion, completely distinctive. No 2 sections of olive wooden written content are the exact, for that reason the wooden grain and veining practice are in no way very similar against piece to piece. Including pepper grinding mills, an olivewood herb grinder promotions the fresh new ground style and aroma of fresh herbs to any gourmand dish. An olive picket herb mill contains created countless chefs joyful as a considerate kitchen area gourmand present.","directions":"","url":"https://recipe.bluelayer.org/recipe/1515/olive-picket-craftsmanship-and-herbes-de-provence-from-france"},{"id":"1509","title":"11 Suggestions to Making the Great Pork Ribs.","ingredients":"1.Acquiree ribs that are lightly protected in meat. Within other terms, don't purchase a slab that is fatty on one end and fleshy on the other. Avoid slabs that consist of discovered bones! 2.Enablew for one pound of ribs for every guest. This is a generous encouraging still for additional innovative appetites, deliver it two! 3.Whilstn organizing the meat, make certain you remove the membrane on the underside of the ribs with a sharp knife. If you you should not it blocks the flavor consumption. 4.Constantlys marinate your ribs in the refrigerator, not at room temperature. 5.Don'tt even feel around boiling those people ribs! More than all else, boiling the meat will cause it to reduce all its style. If you just add to pre-cook your ribs prior to slapping them on the cooking grate, try out steaming your slabs in its place as this will guidance lock the taste in. 6.Beforee positioning your ribs on the grate for Barbecuing or smoking, make certainly you coat the steel with a generous encouraging of oil. 7. Barbecuing needs frequent attention! As before long as it goes on your grate, continue being stop via and hold an eye on it. Monitor the cooking temperature and avoid transferring above 250 stages Fahrenheit -- the easiest ribs are cooked slowly but surely about indirect warm for regarding five hours. 8. Put down that fork! Constantly employ the service of tongs to deal with your meat the moment it's on the grate. Why pierce the meat and allow for the style ooze out if you don't add to? 9. If you're relocating to baste in the course of cooking live away from every little thing with sugar in it. Your best bet is to employ the service of vinegar and/or water-based products and solutions just. 10.Onlyy lay on the BBQ sauce in the ultimate 20-30 minutes of cooking. Any faster than that and the heat will lead to the sauce to caramelize and burn your meat. 11.Enablet the ribs cool for 10-15 minutes just before you serve them up. This is particularly a courtesy -- you never require to singe your guests' mouths with smoking warm sauce! You may well reduce some buddies.","directions":"","url":"https://recipe.bluelayer.org/recipe/1509/11-suggestions-to-making-the-great-pork-ribs"},{"id":"1507","title":"Rediscovering grilled Pizza","ingredients":"The us’s favored foods includes extended been the pizza cooked in
a common oven however is that in excess of to variance? When optimum Individuals contain likely by no means indulged in
a grilled pizza, the origins of pizza
are producing
a large comeback. There is no denying that we take pleasure in our regular backyard garden barbeque nevertheless not often, if
at
any time incorporates the barbeque bundled grilling
a pizza. Irrespective of the evidently peculiar mixture of grill
and pizza, the grill is the preferred resource for cooking pizza
and inside truth of the matter is deep in the origin of pizza generating. The large, dry heat is preferred for
a good crisp crust
and the taste offered versus your grill will on
a full fresh world-wide of yard grilling. In
advance of the term pizza was
at
any time utilised, Greeks
and Romans utilized wooden-fired brick ovens to plan the primary variation of pizza – flatbread. in historic periods every diner was provided
a piece of flat bread together with
a piece of meat on the bread. This foodstuff was consumed with the
arms with
an occasional knife to slash the meat. Tiny did they comprehend that this would ultimately spark the output
one of the The united states’s favourite foodstuff. Grilled Pizza Secrets
and techniques: Ingredients:
1 teaspoon dried yeast
1 tablespoon soy oil
1 teaspoon sugar ½ cup sizzling water (110°F)
1 ½ cup bread flour
1 tablespoon soy flour
1 teaspoon salt","directions":"Mix yeast, sugar and ½ cup exceptionally very hot water in bowl, allow sit for 5 minutes. Mix flour and salt in bowl. add yeast mix with bowl that contains dry ingredients. add a tiny added flour if dough is sticky. Knead for a positive 10 minutes. Put into a greased bowl and enable add for 60 minutes right up until it doubles in dimension. Switch out on to a floured appear then knead frivolously till gentle. Roll out into a ¼\" thick, 12\" diameter circle. The thinner the dough is rolled, the much better. Right before inserting your crust on the grill, be confident that your grill is either fresh and perfectly oiled. This will aid stop the dough in opposition to sticking to the grill. You will require everything heavy sufficient to shipping and delivery your dough to the grill. A pizza spatula is extremely highly recommended for this job. Brush an even coat of added virgin olive oil on the facet that will be going through down initial. The oil will introduce style and support to continue to keep the dough against sticking to the grill as perfectly as providing the crust a awesome crisp end. In advance of putting your pizza on the grill, you could will need to remove the top rack of your grill to deliver it much easier to turn your pizza. Cook the very first facet against 1-3 minutes right before flipping relying on the warm of your grill. Throughout this season you will want to brush olive oil on the aspect that is going through up. Though cooking the initially aspect, top less than the benefit of the crust to observe its conclusion. Cook until you are pleased with the comprehensive and then transform your crust around. Just after flipping, automatically carry out any topping that you would including. It’s hugely prompt that you hold the topping exceptionally light, as they will not add a possibility to cook on the grill with no burning the crust. You could possibly look at precooking absolutely sure ingredients these types of as meats and thick veggies. Be certain to reduce the lid as before long as prospective to entice the heat in and comprehensive cooking the toppings. Cook the pizza for an further more 2-3 minutes or until you are pleased with the crust’s conclusion. You are by now prepared to encounter one suitable pizza with deep lifestyle. Reduce your pizza into triangle formed slices or try out reducing them into 1” extensive strips. This form is Wonderful for a celebration treats!","url":"https://recipe.bluelayer.org/recipe/1507/rediscovering-grilled-pizza"},{"id":"1503","title":"Hen Pot Pie Soup","ingredients":"1/4 cup flour (to create gluten-totally free employ
2 tbsp cornstarch in its place)
2 cups water
4 cups weight free of charge milk
1 large celery stalk, chopped
1/2 medium chopped onion
8 oz sliced youngster portabella mushrooms
2 chicken bouillons New ground pepper Pinch of thyme
10 oz frozen regular combined veggies (peas, carrots, green beans, corn)
2 potatoes, peeled
and cubed little
16 oz cooked chicken breast, diced minor Salt","directions":"Crank out a slurry through combining 1/2 cup of the chilly water with flour in a medium bowl and whisk until nicely combined. Set aside. Pour remaining water and milk into a large pot and bit by bit bring to a boil. add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen greens and return to a boil. Partly address and simmer on small right up until greens are comfortable, relating to 20 minutes. Remove lid, add potatoes and cook until smooth, over 5 minutes. add Chicken, and bit by bit whisk in slurry, stirring effectively as you add. Cook a further 2-3 minutes, until soup thickens, change salt and pepper to taste and serve.","url":"https://recipe.bluelayer.org/recipe/1503/hen-pot-pie-soup"},{"id":"1501","title":"How To Plan Your Culinary Masterpiece","ingredients":"To start with matter is initial. Consequently you require a culinary masterpiece? Be mindful and to comply with People recommendations to develop into Terrific. Plan Your Food items Lists Do you comprise any ingredients inside serve? Do you consist of sufficient for your recipe? Are the ingredients nevertheless new or add they spoiled? List what you're misplaced and how significantly you need to have. If you're exactly cooking for one or 2, use't order the relatives courses of perishables until you can freeze the additional and seek the services of it up right before it will become freezer melt away. top dry spices continue to keep Extremely a When, yet can reduce potency if saved within very hot, soaked pieces. Observe the grocery advertisements Watch what's on sale. There's no really feel inside shelling out extra than you add to. Choose how plenty of human beings you're cooking for and how considerably fridge and freezer place you consist of. Absolutely nothing is a deal if you can't shop it long sufficient to cook and consume it. A large roast, for illustration, can be chopped into dinner-sized sections and frozen, or you can cook the full detail, try to eat what you will need, and help save the relax for sandwiches, stews, casseroles, and treats--if you add the fridge or freezer Room to keep it. Working with coupon codes: Discount coupons can help save you money or rate you. If the coupon is for nearly anything you would contain procured in any case, it's truly worth working with. If it's accurately a substitute brand name, the coupon can make it less expensive than your month-to-month brand name, and you can't flavor the variance, seek the services of it. If the just cause you're acquiring the solution is to seek the services of the coupon, forget about it! If it's one thing fresh that you'd which includes to try out, and you use't contain to order a superior sum, appear to be at the rate and make a decision if it's relevance the money to you. Shift forward and take care of oneself once in a while. Tiny snacks deliver it a lot easier to adhere to a balanced program the relax of the year. How significantly should really you obtain? Highest supermarkets consist of the costs marked on the cabinets, and demonstrate a gadget rate on the ticket. Occasionally the greater package deal rates significantly less for each pound, or ounce, or regardless of what system is made use of. Often the more compact bundle is inside truth of the matter the much better order. Minor calculators are as a result cost-effective today that using one to consider searching with you can help save you money, primarily While one brand name, for illustration, lists the selling price for every pound and one more displays the for each ounce value. With food stuff that add to be frozen or chilled, or new culmination and greens that wreck suddenly (acknowledged as \"perishables\") basically get as significantly as you can employ in advance of they perish. The fresher it is, the far better the taste and vitamins, consequently, even whilst you can maintain a whole lot of things in the freezer for extensive situations, it's greater not to maintain it for much more than a number of months. (Hold monitor of what's in the freezer--day all the things as it goes inside--as a result that practically nothing will become buried in the again or backside for yrs at a year.) It's legitimate basic to overbuy the moment variables are on sale. Then you chance possibly getting to consume as a result a lot of it that you can't stand the principle of it for a extended period afterward, or remaining compelled to toss out some of it Though it spoils. Are countrywide suppliers truly worth the value? Are residence or generic companies particularly as Terrific as the countrywide producers? All of the heavy chain supermarkets comprise Space producers or evidently packaged generic products and solutions. Some chains add either. Keep track of out your nearby chains, check out the residence solutions, and come to a decision for your self Whilst (or if) you will need to shell out a tiny further more for the countrywide brand name. If you truly want a countrywide brand name, specifically in non-perishables, keep track of the advertisements, and Though it goes on sale, stock up. Innumerable of the dwelling makers are built via the identical providers that create the nationwide suppliers. The just big difference is that the grocery store chain purchases inside sum, and the brand name includes no advertising and marketing expenditure. Staple ingredients that each kitchen area necessities. All-motive flour, cornstarch (for thickening gravy), diverse noodles and pasta, rice, oils (vegetable, olive, peanut), vinegar (white Wine, pink Wine, apple cider, simple distilled), canned soups (beef broth, chicken broth, tomato, product of mushroom), various spices and flavorings (dried minced onion, oregano for Italian dishes, salt, pepper, any many others you together with.)Obtain reduced figures on fresh solutions and style try right before stocking up. Other Wonderful ingredients to continue to keep on hand. Canned meats and veggies, mayonnaise, mustard, ketchup, beloved salad dressings, horseradish sauce, organized-to-consume cereal, uncomplicated cooking oatmeal, Product of Wheat, Product of Rice, grits, gravy mixes, consume mixes, any other preferred meals. With these types of straightforward guidelines you ought to be perfectly on your course to ingesting a properly stocked kitchen area and suitable cooking practical experience.","directions":"","url":"https://recipe.bluelayer.org/recipe/1501/how-to-plan-your-culinary-masterpiece"},{"id":"1499","title":"Lagers","ingredients":"Lagering, as a method, was learned about 200 A long time back in Bavaria. Right here, it was identified that Beers having fun with secondary fermentation in casks Retained in the caves of the Alps would deliver beers With differnet options than ales. The method of lagering grew to become Really distinguished inside Pieces wherever fermentating with neat temperatures Could possibly be preserved, whilst it wasn't till the Creation of the fridge that lagers incredibly Spread in excess of the worldwide. Around the past number of several years, flat sales add been Recognized for breweries as a progress inside sales for American microbrews. Even although a whole lot of the Beer volume against lager is written of reasonably priced good quality Product or service versus the heavy breweries, there's loads Of superior products and solutions offered, When top are In opposition to Europe. Ecu all malt Pilsener Earth wild, Pilseners are the highest notable style and design. The design and style originated within Bohemia in a metropolis that Was known as Pilsen through the brewery. Even despite the fact that There are some magnificent Pilseners manufactured exterior this Put, the style and design is normally cheapened and Is too the foundation for a lot of beers missing fine Or remaining just simple ol' low-cost Beer. German Pilsener Regular German Pilseners are fairly mild inside shade And properly hopped, with the hop bitterness remaining Higher. It's a perfectly attenuated, medium bodied Beer Despite the fact that a malty accessory can be perceived. There Shouldn't be any chill haze, as the thoughts of the Beer really should be dense and abundant. Bohemian lager Lagers in this group are unbelievably comparable to German Pilseners, though they are far more total bodied And can be as darkish as gentle amber. This layout of Beer will balance the delicate bitterness and Noble hop aroma with a malty, still a little bit sweet Entire body.","directions":"","url":"https://recipe.bluelayer.org/recipe/1499/lagers"},{"id":"1492","title":"Shepherds Pie, Lightened Up","ingredients":"Potatoes: 1-1/2 kilos Yukon Gold potatoes, peeled, diced 3/4 cup weight totally free chicken broth 2 tbsp lower excess weight sour cream Salt and pepper Paprika Filling: 1 lb 95% lean ground beef 1 tsp oil 1 medium onion, diced 1 celery stalk, chopped 2 cloves garlic, diced 8 oz mushrooms, diced 10 oz frozen blended greens (carrots, corn, peas, green beans, little one lima beans) 2 tbsp flour 1 cup fat totally free beef broth 2 tsp tomato paste 1 tsp Worcestershire sauce 1 tsp recently chopped rosemary leaves 1 tsp recently chopped thyme leaves Kosher salt and pepper Boil potatoes in a medium pot of salted water right up until cooked and smooth. Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, established apart. Preheat oven to 400°F. In a large saute pan brown meat previously mentioned medium high heat, breaking the meat up with a wood spoon as it chefs. Year with 1/2 tsp salt and pepper to taste. Every time cooked, established apart on a plate. add the oil, onion, garlic, mushrooms and celery and sauté on medium warm regarding 6 to 8 minutes, right up until the greens are delicate. add the flour, frozen greens, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mixture very well. Simmer on lower more than 8-10 minutes. Spread the meat on the backside of casserole dish. top with mashed potatoes and sprinkle with paprika. Bake 20 to 25 minutes, then stage beneath the broiler 1 to 2 minutes until the potatoes switch golden. Remove versus oven and allow it neat 5 minutes ahead of serving.","directions":"","url":"https://recipe.bluelayer.org/recipe/1492/shepherds-pie-lightened-up"},{"id":"1490","title":"Pumpkin Spice Pancakes with Pumpkin Butter","ingredients":"1 cup full wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tbsp brown sugar
1 cup
1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla Butter taste cooking spray","directions":"Mixture all dry ingredients in a bowl. Mix milk, egg whites and pumpkin butter or canned pumpkin in a bowl and combine until smooth. add soaked ingredients with the dry and add perfectly with a spoon till there are no much more dry destinations. Don’t over-mix. Heat a heavy skillet on medium heat. Spray oil to flippantly coat and pour 1/4 cup of pancake batter. At the time the pancake begins to bubble and the edges start off to mounted, change the pancakes. Repeat with the remainder of the batter. Ultimate each individual serving with an even further 2 tbsp pumpkin butter. in addition you can top with maple syrup or agave, (a lot more details)","url":"https://recipe.bluelayer.org/recipe/1490/pumpkin-spice-pancakes-with-pumpkin-butter"},{"id":"1486","title":"Nutritious Pumpkin Oatmeal Shake","ingredients":"1/2 cup straightforward oats
2 cups water
1 cup skim milk (or
almond milk)
1 cup ice
1/2 cup pumpkin puree (canned or do-it-yourself)
3 tbsp brown sugar (or maple)
1 tsp cinnamon Pumpkin pie spice, to taste","directions":"Cook oats and water in a little pot for relating to a moment or 2, stirring always until it Makes being thick and bubbly. Remove to warm and enable it awesome. In a blender add milk, pumpkin, sugar, cinnamon, pumpkin pie spice. add oats and ice. add on large until incredibly gentle. Chill in fridge or pour in a glass previously mentioned ice. Delight in!!","url":"https://recipe.bluelayer.org/recipe/1486/nutritious-pumpkin-oatmeal-shake"},{"id":"1475","title":"Broccoli and Cheese Two times Baked Potatoes","ingredients":"(18 oz)
4 medium russet potatoes Salt
and pepper, to taste
1
1/2 cups chopped broccoli florets
2 cups chopped cauliflower
1/2 cup reduced fat buttermilk
1 tbsp minced chives (optional)
1 cup (4 ounces) shredded small-fat sharp cheddar cheese","directions":"Pierce the potatoes couple periods with a fork. Destination in the microwave and employ your baked potato natural environment until the potatoes are cooked for the duration of, turning 50% course. (Or you can bake 1 hour in your oven at 425° F) In the meantime, in a medium saucepan, blend cauliflower and broccoli with a minor salted water and cook, lined for over 3 minutes. Remove the broccoli with a slotted spoon and mounted apart, move forward cooking the cauliflower until smooth, in excess of 5 even further minutes. Drain and established apart in a large bowl. Preheat the oven to 400°F. Slash the potatoes within 50% lengthwise. Scoop the flesh out into the large bowl with the cauliflower, leaving a ¼” shell. Desired destination the potato shells on a baking sheet. Mash the flesh with a potato masher or puree with a hand blender together with the cauliflower. add the buttermilk and salt, mash until tender. Fold inside fifty percent of the shredded cheddar (and chives if most popular). Spoon the potato/cauliflower mix back again into the shells. top With the cooked broccoli (I precisely inserted them in) and remaining cheese On top. Bake for 5-10 minutes, or till heated all through and the cheese Is melted. (you can way too microwave it for a several minutes if you favor Not to seek the services of the oven)","url":"https://recipe.bluelayer.org/recipe/1475/broccoli-and-cheese-two-times-baked-potatoes"},{"id":"1473","title":"Banana Product Pie","ingredients":"8 servings
9 inch low bodyweight Graham Cracker Crust (or home made)
4 oz
1/3 much less bodyweight Philadelphia Product Cheese
1/4 cup small fat sour cream
1/4 cup sugar
1 tsp vanilla extract
6 oz Tru Whip
2 medium bananas, sliced Chocolate shavings, optional","directions":"In a large bowl, whip product cheese, sour cream, vanilla and sugar for a number of minutes until blended effectively. add Tru Whip and whip until smooth. Put banana slices on the crust,t op with filling and chill for a couple of hrs, until company. Best with shaved chocolate if preferred just before serving.","url":"https://recipe.bluelayer.org/recipe/1473/banana-product-pie"},{"id":"1466","title":"Bacon Wrapped Chicken Bites","ingredients":"1.25 kilos (3) boneless skinless Chicken breast, lower in
1-inch chunks (about
30 parts)
10 slices bacon, minimize into thirds","directions":"Preheat oven on to 375°F. Wrap a piece of bacon near every piece of chicken; protected with a toothpick and Area on a baking sheet (Use foil for uncomplicated cleanup). Bake on the decrease rack turning midway regarding 25 minutes, or until adequately cooked and browned. Blot on a paper towel and serve immediately absent.","url":"https://recipe.bluelayer.org/recipe/1466/bacon-wrapped-chicken-bites"},{"id":"1455","title":"Arroz Con Pollo, Lightened Up","ingredients":"8 skinless chicken thighs
1 tbsp vinegar Over
1/2 garlic powder
3 tsp olive oil
1/2 onion
1/4 cup cilantro
3 cloves garlic
5 scallions
2 tbsp bell pepper
1 tomato, diced
2
1/2 cups enriched very long grain rice
4 cups water
1 chicken bouillon dice Salt to taste (around
2 tsp)","directions":"Vacation put onion, cilantro, garlic, scallions and pepper in mini foodstuff processor. add getting teaspoon of olive oil to the skillet and sauté onion mix on medium-small until tender, around 3 minutes. add tomato, cook a different second. add rice, mixture properly and cook a different instant. add water, bouillon (be positive it dissolves nicely) and remaining sazon, scraping up any browned bits to the backside of the pot. Style for salt, need to taste salty ample to in shape your style, add further as expected. Add chicken and nestle into rice, convey to a boil. Simmer on medium-small until top of the water evaporates and you look at the liquid effervescent at the best of the rice line, then eradicate warm to small warm and protect. Create guaranteed the lid consists of a Excellent seal, no steam should really escape (You may well Area a piece of tin foil or paper towel inside involving the lid and the pot if steam escapes). Cook 20 minutes with out opening the lid. Closed warm off and make it possible for it sit with the lid on an more 10 minutes (don’t top!!!) Fluff with a fork and consume!","url":"https://recipe.bluelayer.org/recipe/1455/arroz-con-pollo-lightened-up"},{"id":"1446","title":"What do you exceptionally need to have within just cookware and crockery","ingredients":"What do you exceptionally need to have in cookware and crockery Cookware is constantly a alternatively contentious make any difference. I contain discovered cooks transform up to even the best of cooking positions putting on further than it would acquire to preserve your typical oil tanker (even though probably this is not the great seek the services of for your cookware), after all that was truly essential was a knife and one thing to sharpen it with. Consequently what are the correct ”cookware basics”, the factors that you Quite can’t do without having? Properly astonishingly you pretty much require just a exceptionally tiny total of ingredients to get hold of you transferring. Likely a lot considerably less than you consist of presently. All the cookware you really require is a favourable knife, a suggests of polishing it, a slicing board and a handful of of pans. You may perhaps desire a little bit extra cookware however you can cook with simply just that. Use’t receive me incorrect, I’m as partial to a kitchen area comprehensive of mixers, blenders, electric appliances and varied insightful, and differently, units as the following specific. Nevertheless whilst Great top quality reasonably priced cookware (indeed it is potential)together with grinders and blenders serve you a large amount much more scope there are a lot of ingredients that you can cook with out them, still a superior knife, or a few, is totally crucial. The to start with and maximum imperative piece of cookware you want is a cook’s knife, that’s as large as you appear to be soft with, an 8 inch knife with a blade that curves marginally to enable a rocking movement is a optimistic begin, then a scaled-down knife, above 4 inches, for chopping small greens and a carving knife. If you order one more than 10 inches prolonged it can far too double as a bread knife. Even though there is no truth obtaining a lot more knifes just to line the pockets of the large kitchen area tools producers. A fastened can definitely be Incredibly Great value and Deliver you excess for a identical total of money. Yet verify thoroughly what is in the established to start with. If you are unable to locate a established with what you consider will be insightful to you, wear’t purchase it. Plenty of sets appear with ingredients which includes a scenario or picket knife block however test to look at very last the free of charge presents. It’s significantly much better to add a couple Terrific knives in your drawer than a extravagant polished beech picket block with 15 designer knives, 14 of which you under no circumstances employ the service of, and one that is not the directly form for your hand and provides you blisters. I comprise a lower, not exceptionally costly established of French Sabatiers that are soft however not as posh on the lookout as some of the even further present day would make which includes the Jap globals which I locate much too mild which would make cutting a large amount of greens for case in point substantially tougher function. If you discover how to employ them well then metallic or grinding stone is a Excellent course to preserve your knives sharp in a different way there are a beneficial conclusion of proprietary sharpeners that preserve the knife at the specifically mindset When you pull it for the duration of the sharpener. Pans moreover will need to be Wonderful high quality, practically nothing previously mentioned the ultimate, no need to have to fork out a fortune. Simply just create of course they are of a superior potent framework. This encourages Terrific even heat distribution and assists to stop factors burning. Stainless metal is a very good option. A Terrific wok on the other hand need to be built of a slim light metal and charge Quite small, nevertheless usually keep an eye on that it contains a superior nicely-healed wood take care of. The suitable House to invest in this utmost instructive of pans is (maybe unsurprisingly) constantly the regional Chinese grocery store. A Fantastic slicing board is yet another prerequisite whilst 2 are improved than one as this will help to avoid cross contamination if you designate one for raw meats/fish etcetera. and yet another for factors which add fruit and salads. No issue how a lot you consider you will usually be thorough and clean them involving works by using this is the least difficult one route to reduce contamination amongst food. Mixers can be informative if you intend undertaking a ton of baking. Yet unless of course you create bread on a regular monthly foundation (normally a Terrific thought), then purchasing a basic, Great high quality hand saved mixer very than a heavy standalone variation could possibly help save you a handful of of hundred cash in as perfectly as a great deal of Room on your worktop. A blender is normally instructive for soups and the occasional smoothie, and a grinder will offer you a great deal far more options in your Use of outrageous and so on. and will far too present a frequent shipping of new espresso for the further more manic cook. A Fantastic route to mix the attributes of all 3 is to order a foods processor. A optimistic top quality gadget this sort of as a Moulinex or Robotic coupe will help save House and make it possible for you to get a considerably improved processor than if you obtained their goods individually. There is an virtually unending list of kitchen area tools that you might purchase (if inside question stroll into your community cookery retailer and question the operator what he believes you want!), nevertheless deliver yes you order the crucial positive good quality cookware immediately and it will deliver your cooking simpler and further more remarkable.","directions":"","url":"https://recipe.bluelayer.org/recipe/1446/what-do-you-exceptionally-need-to-have-within-just-cookware-and-crockery"},{"id":"1441","title":"Toaster Oven – Some Elements To Comprehend Concerning","ingredients":"Toaster Oven – Some ingredients To Comprehend about One of the top reputable of the kitchen area appliances is the toaster oven. With a toaster oven you can plan anything at all to a piece of toast to a entire supper. A toaster oven will work on the very same notion as a conventional toaster unless of course that the heating things are horizontal and the equipment is made up of a glass doorway. Toaster ovens are thought of twin reason appliances for the reason that they can function the attributes of a toaster as nicely as an oven. A toaster oven is a distinguished determination for several americans. For occupied singles that are likely to consume out further than within, a toaster oven is a Great addition to their kitchen area. It’s tiny ample to suit into any sizing area and it can be applied to cook a prompt and very simple evening meal for one. A great number of dad and mom on top of that offer you their little ones a toaster oven to employ the service of in their college or university dormitory. It’s perfect for scheduling little foods and with the addition of a very hot plate the dad or mum feels certain that their baby will consume healthier at bare minimum chapter of the season. If you’re searching to get a toaster oven you can come across them at just about just about every biggest retail store. The price ranges variety based on the sizing and the capabilities you require. The incredibly very simple toaster oven obtainable is made up of couple of warm options that you can employ based on what you are cooking. Even the classic fashion of toaster oven will come with a broiling tray. They constantly on top of that comprise a warm signal gentle as a result you can choose after the oven consists of pre-heated to the preferred temperature. The smallest toaster oven will declare a capability of 4 slices. This is referring to the real truth that 4 monthly sections of bread will in shape in the oven. The dimensions graduate in opposition to there. For a family members it’s sensible to try out buying a bigger toaster oven. Some of the more large toaster ovens can even match a 12 inch pizza. A current function that you can at present come across on a toaster oven is a electronic deal with panel. For a great number of a long time you could possibly just buy a toaster oven that experienced a information manage. This intended that you’d contain to improve the temperature dial continuously to track down the identical directly warm atmosphere for your exclusive product. With the introduction of the electronic deal with a toaster oven can presently do a great number of further initiatives. They put on’t basically bake or toast, however a toaster oven can moreover defrost and brown solutions. in addition they nevertheless create Good small broilers. It’s considerably additional electricity productive to employ the service of a toaster oven broiler in comparison to heating the broiler of your traditional oven. The exact same can be reported for cooking other solutions. If you are developing on baking a little something tiny it’s highly recommended to employ the service of the toaster oven. As soon as you change on your conventional oven you are expending to heat the complete oven compartment. Within lots of conditions this is a Really heavy put. It’s preferable to heat the more compact toaster oven. It’s too faster. The toaster oven will warm at a substantially quicker tempo than the regular oven does. A toaster oven is a hassle-free and inexpensive course to cook. They far too deliver Terrific marriage ceremony, birthday and holiday items.","directions":"","url":"https://recipe.bluelayer.org/recipe/1441/toaster-oven-some-elements-to-comprehend-concerning"},{"id":"1436","title":"The Effectively-Stocked Kitchen area Starts off With Reducing-Gain Knives","ingredients":"Organizing foods that are a minimize over the regular could possibly be much easier if you get started with the directly reducing applications. Properly-established chopping equipment are engineered with design, stability and general performance in brain. A neatly built knife is formed of solid large-carbon stainless metal and chromium for highest rust and stain resistance. For case in point, Insignia2 cutlery incorporates totally tapered blade edges that are engineered with Chicago Cutlery's signature Taper Grind™ Advantage for extraordinary sharpness, overall performance, gain retention and resharpening advantage. While picking a knife, appear for large solid bolsters among the blade and the take care of. Individuals bolsters present improved balance and basic safety through steering clear of arms to using up on the blade. A complete tang blade, extending to the idea of the knife to the stop of the deal with, offers far more strength, balance and take care of. A beneficial knife assortment options patented ergonomic polymer covers for excellent toughness and taking care of. Triple compression stainless metal rivets really should risk-free the addresses to the blades. Out there in 18-piece and 12-piece slanted hardwood block sets, the Insignia2 variety involves a 4-piece cast steak knife fastened, a 3-piece preset with paring, utility and chef knives, and a 2-piece Asian mounted providing a 7-inch Granton-benefit Santoku and a 3.5-inch paring knife. A fresh new idea in cutlery is the selection's Partoku™, a 5-inch knife that provides the overall flexibility of a Granton-gain Santoku with the comfort of an simple-controlling paring knife. It's built for reducing, dicing, reducing and mincing and operates effectively as a cleaver, slicer and chef's knife. The 5-inch model can carry out kitchen area initiatives that would be unwieldy with a bigger knife. Soon after stocking your kitchen area with the least complicated, maximum ergonomic knives, you might have to have to employ them to profit by yourself through scheduling such delightful recipes: Braised chicken In Wine Sauce Serves 4 5 slices bacon, diced 1 cup onion, around chopped 1 31/2-lb. chicken, minimize into eighths 1/4 lb. mushrooms, diced 8 minor fresh new potatoes, reduce inside higher areas 1 clove garlic, minced Salt and pepper to taste 1/2 tsp. dried thyme 1 cup Chicken broth 3 cups Burgundy Wine Chopped parsley With a Chicago Cutlery Insignia™ Partoku, cube raw bacon and mushrooms; somewhere around chop onions and slash potatoes and chicken into ingredients. in a huge skillet, sauté diced bacon with fifty percent the onions until bacon is crisp. Remove and drain very well. add chicken parts to skillet and brown on all aspects. Remove Chicken and mounted apart. Put remaining onions, mushrooms, potatoes and minced garlic in skillet. add browned chicken sections, bacon and onion mix. add salt and pepper, thyme and adequate chicken broth and Wine to almost cover chicken. cover and simmer on small heat for 45 minutes or until chicken is gentle and juices work obvious every time pricked. serve sprinkled with chopped parsley. Very simple Scalloped Eggplant Serves 4 1 medium eggplant, peeled and cubed (above 3 cups) 1 Tbsp. parsley, finely chopped 12 ounces grated cheddar cheese; e book a couple tablespoons for topping 2 eggs 1 medium onion, chopped 1 cup cracker crumbs Salt and pepper to taste Butter Peel and dice eggplant. in a medium saucepan, boil eggplant until smooth, around 10 minutes. Drain perfectly. in a frivolously buttered baking dish, add eggplant, parsley, cheese (e-book some for topping), eggs, onion and cracker crumbs. Sprinkle with remaining cheese, salt and pepper and dot with butter. Bake at 350º F for 25 minutes or until corporation. serve quickly.","directions":"","url":"https://recipe.bluelayer.org/recipe/1436/the-effectively-stocked-kitchen-area-starts-off-with-reducing-gain-knives"},{"id":"1429","title":"SALMON BURGERS WITH PINEAPPLE-GINGER SALSA","ingredients":"PATTIES 2 excess weight skinless salmon fillets, pin bones taken off, lower into 1-inch ingredients ½ cup panko bread crumbs 1 scallion (white and green pieces simply), finely chopped Finely grated zest and juice of 1 lime 2 tablespoons soy sauce ½ teaspoon warm pepper sauce ¼ teaspoon freshly ground black pepper SALSA ½ cup finely chopped ripe, new pineapple ½ cup finely chopped ripe tomato 2 teaspoons peeled, grated fresh ginger ½ minor jalapeño chile pepper, seeded and minced ½ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper 1 large adorable onion, lower crosswise into ⅓-inch slices Vegetable oil 6 slices sourdough bread, each and every regarding ⅓ inch thick ¼ cup furthermore 2 tablespoons mayonnaise 6 leaves Bibb lettuce 1. in a foods processor equipped with a steel blade, pulse the salmon sections 8 to 10 periods until coarsely chopped still not pasty; shift to a bowl. add the remaining patty ingredients to the bowl and stir carefully to blend. Sort 6 patties of equivalent measurement, each over ¾ inch thick. Deal with and refrigerate for 1 hour. 2. Plan the grill for guide cooking about medium warm (350° to 450°F). 3. Blend all the salsa ingredients until for the onion. Brush the onion slices on each aspects with oil, and then grill over lead medium heat, with the lid shut, till very well marked and comfortable, over 10 minutes, turning the moment or two times. Finely chop the onion and add it to the salsa. Blend effectively. 4. Brush the patties on each aspects with oil, and then grill in excess of guide medium warm, with the lid shut, until completely cooked yet nonetheless juicy, 6 to 8 minutes, cautiously turning after. In the course of the very last moment of grilling season, toast the bread around guide heat, turning when. 5. Spread one tablespoon mayonnaise on each bread slash and top with a lettuce leaf, a patty, and pineapple-ginger salsa. serve heat. Pictures","directions":"","url":"https://recipe.bluelayer.org/recipe/1429/salmon-burgers-with-pineapple-ginger-salsa"},{"id":"1428","title":"AUSTRALIAN GOLD (ORANGE JUICE)","ingredients":"1⁄2 pineapple 1 lovable yellow (bell) pepper 1 lemon 1-inch (2.5 cm) piece of new root ginger","directions":"","url":"https://recipe.bluelayer.org/recipe/1428/australian-gold-orange-juice"},{"id":"1420","title":"Slender Mini Pumpkin Chocolate Chip Muffins","ingredients":"1/2 cup white full wheat flour (King Arthur) 3/4 cups unbleached all explanation flour (King Arthur) 3/4 cup uncooked sugar 3/4 tsp baking soda 1 3/4 tsp pumpkin pie spice 1/4 tsp cinnamon 1/4 tsp salt 1 1/2 cups canned pumpkin puree (not pumpkin pie filling) 2 tbsp virgin coconut oil (or canola) 2 higher egg whites 2 tsp vanilla extract Baking spray 2/3 cup mini chocolate chips","directions":"","url":"https://recipe.bluelayer.org/recipe/1420/slender-mini-pumpkin-chocolate-chip-muffins"},{"id":"1401","title":"Pumpkin Cupcakes with Pumpkin Spiced Product Cheese Frosting","ingredients":"18.25 oz Vanilla Wet Cake
add
2 tsp pumpkin pie spice
1 cup canned
100%
all-natural pumpkin
1 cup water For the Pumpkin Product Cheese Frosting:
8 oz Philadelphia
1/3 fat product cheese (do not employ the service of weight totally free)
1/2 cup pureed pumpkin (canned is great)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar","directions":"Preheat oven to 350°. Line a cupcake tin with cupcake wrappers. Blend cake combine and pumpkin spice in a large bowl. add pumpkin puree and water, mixture relating to 2 minutes. Fill cupcake liners 2/3 total and bake more than 20 – 25 minutes, or until a toothpick inserted will come out new. For the frosting, add the product cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar till comfortable. You can use a spatula to ice the cupcakes or pipe them which might need to have producing added frosting. Makes 24","url":"https://recipe.bluelayer.org/recipe/1401/pumpkin-cupcakes-with-pumpkin-spiced-product-cheese-frosting"},{"id":"1400","title":"Pumpkin Cheesecake Shooters","ingredients":"3 (1.5 oz general) full chocolate graham crackers
4 oz
1/3 fat product cheese, softened
1/2 cup
all-natural canned pumpkin
1 tsp organic vanilla extract
3 tbsp dim brown sugar, unpacked
1 tsp pumpkin pie spice
1/4 tsp nutmeg1/4 tsp cinnamon","directions":"Crush graham crackers in a foodstuff processor. Fixed apart. In a large bowl combat the product cheese till soft with an electric powered mixer. add the pumpkin, vanilla, sugar, pumpkin pie spice, nutmeg and cinnamon. Battle until perfectly merged and creamy. Seek the services of a spatula to fold in 5 oz (1-1/2 cups) of the whipped topping; mix right up until no streaks keep on being. Desired destination in a piping bag or ziplock bag with a corner snipped off. To obtain: Sprinkle 1/2 teaspoon of graham cracker crumbs on the backside of every shot glass. Pipe a layer of pumpkin cheesecake on to the graham cracker crust (about 1 tbsp) adopted through a layer of whipped topping. Repeat a instant layer and full with a further sprinkle of crumbs. add low spoons and fridge until organized to serve. *Just about every shot glass incorporates 2 tbsp pumpkin cheesecake, 1 tbsp whipped topping, 1 tsp graham cracker crumbs amount.","url":"https://recipe.bluelayer.org/recipe/1400/pumpkin-cheesecake-shooters"},{"id":"1395","title":"No-Bake Cheesecake","ingredients":"8 oz whipped topping (I which includes Tru-Whip)
8 oz
1/3 considerably less pounds Philadelphia Product Cheese
9 inch small bodyweight Graham Cracker Crust
1/4 cup sugar
1 tsp lemon juice","directions":"In a heavy bowl, whip product cheese, lemon and sugar for a couple of minutes until fluffy. add whipped topping and whip until smooth. Spoon mixture into pie crust and chill for a couple of hrs, until company.","url":"https://recipe.bluelayer.org/recipe/1395/no-bake-cheesecake"},{"id":"1386","title":"grilled Potatoes","ingredients":"2 (13 oz
all round) medium russet potatoes, washed
2 tsp olive oil Sea salt
and new cracked pepper","directions":"Preheat grill to medium-high heat (an indoor grill would effort and hard work also). Avert warm on the grill to medium and lay the potatoes slices directly on to the grill; finish the lid. Cook till the potatoes are golden on one facet, about 6 to 10 minutes, producing indeed they don’t burn off and altering flame appropriately. Switch and cook until smooth in Although pierced with a fork, however a little bit crisp and golden brown on the exterior. Remove in opposition to grill, and serve mechanically.","url":"https://recipe.bluelayer.org/recipe/1386/grilled-potatoes"},{"id":"1378","title":"Broccoli and Cheddar Thin Potato Skins","ingredients":"2 medium russet potatoes, scrubbed fresh and dry Spray oil Salt and pepper 2 oz Cabot’s 75% Gentle Vermont Cheddar, shredded 1 cup cooked broccoli florets, chopped Pierce potato with a fork a handful of moments all above. put in microwave and cook more than 5 minutes for every potato. Any time done, make it possible for to neat ample to deal with. Slice potatoes within 50% horizontally. Scoop out potatoes leaving in excess of 1/4 inch thick wall. Help you save scooped out potatoes for tomorrow’s slim mashed potatoes. To Deliver on the grill: Preheat grill on medium flame to 450°. Flippantly spray potato skins on each facets with oil. Period equally aspects with salt and pepper. grill flesh facet down around 4 minutes. Transform and fill with cheese and broccoli and grill an far more 4-5 minutes. To Create in the Oven: Heat oven to 450°. Flippantly spray potato skins on possibly facets with oil. Period either aspects with salt and pepper. Fill with cheese and broccoli, position on a broiler pan and bake 10 minutes or till cheese is melted.","directions":"","url":"https://recipe.bluelayer.org/recipe/1378/broccoli-and-cheddar-thin-potato-skins"},{"id":"1348","title":"A Bakers Guide To Chocolate","ingredients":"Whats the variation amongst bittersweet chocolate and semisweet chocolate? Can I seek the services of Dutch cocoa in all my recipes speaking to for cocoa? Knowledge the variance within chocolate and how they are applied is vital to baking. in this guide, well understand the attributes of all those chocolates applied within baking. Cocoa is the dry chocolate powder derived to chocolate alcoholic beverages. It arrives in 2 layouts: organic and natural and Dutch method. Dutch processed cocoa is processed with an alkaline. It is a bit darker, smoother, and added quickly dissolved than organic cocoa. in lots of recipes, organic cocoa and Dutch cocoa are not interchangeable. Organic and natural cocoa is a little bit acidic and will consequently chemically respond with baking soda to deliver carbon dioxide bubbles and some leavening ability. Dutch cocoa is a bit alkaline, will not answer with baking soda, and really should depend on baking powder for leavening. Sour (unsweetened) baking chocolate is developed against normal chocolate alcoholic beverages. by specification, it ought to consist of 50 to 58 p.c cocoa butter although with inferior merchandise, vegetable oil might he additional. Relying on the company, milk solids, vanilla, or salt may well be excess. I add a bundle in entrance of me that incorporates just chocolate and milk solids. Unsweetened chocolate is made up of a sour style and depends on sweeteners in the recipe to deliver it palatable. Lovable baking chocolate--bittersweet, semisweet chocolate--consists of sugar supplemental. Individuals solutions should add 35 to 50% cocoa butter yet may possibly comprise as very little as 15% chocolate alcohol. Simply because unsweetened chocolate includes two times the chocolate alcohol, we favor to employ the service of unsweetened chocolate inside optimum of our baking. Bittersweet and semisweet chocolate can be applied interchangeably in recipes while there is a big difference in style. From time to time, bittersweet is a excess highly-priced chocolate and to numerous, a improved, richer-flavored chocolate. Milk chocolate is built with 10 per cent chocolate alcoholic beverages. It consists of a bare minimum of 12 p.c milk solids. Considering that it contains these types of a small share of chocolate alcohol, hardly ever is it melted and more to batter or dough. White chocolate features no chocolate alcohol yet is manufactured with cocoa butter. Traditionally, the Food and drug administration incorporates not controlled the manufacture of white chocolate consequently you need to have to go through labels thoroughly. If the content was intended with vegetable oil alternatively of cocoa butter, it will not function the exact as a content with cocoa butter. Chocolate chips are built with chocolate alcohol with basically minimum amount levels of cocoa butter. Rather, they are built with vegetable oil and stabilizers to aid them maintain their form. With out the cocoa butter, chocolate chips add a substitute flavor and mouth seem. Chocolate chips will consist of a firmer fastened inside puddings, pie fillings, and sauces than baking chocolate. Chocolate chips can be acquired in milk chocolate and semi-lovable chocolate.","directions":"","url":"https://recipe.bluelayer.org/recipe/1348/a-bakers-guide-to-chocolate"},{"id":"1333","title":"Pumpkin Spice No-Bake Cheesecake","ingredients":"8 oz
1/3 fewer bodyweight Philadelphia Product Cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar, unpacked
4 oz Truwhip, thawed","directions":"Spoon mixture into pie crust and chill for a couple hrs, right up until business. Pin It To Conserve For Later on!","url":"https://recipe.bluelayer.org/recipe/1333/pumpkin-spice-no-bake-cheesecake"},{"id":"1332","title":"Pumpkin Nut Muffins","ingredients":"1/2 cup white entire wheat flour (King
Arthur)
3/4 cups unbleached
all explanation flour (King
Arthur)
3/4 cup uncooked sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1
1/2 cups canned pumpkin (not pumpkin pie filling)
2 tbsp vegetable oil
2 large egg whites
1
1/2 tsp vanilla extract Baking spray
1/2 cup chopped pecans","directions":"Preheat oven to 350°. Line a muffin tin with paper liners and frivolously spray liners with oil for uncomplicated removing. In a medium bowl, add flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a cord whisk. Set aside. In a large bowl mix pumpkin puree, oil, egg whites and vanilla; overcome at medium pace till thick. Scrape down aspects of the bowl. Add flour blend to the soaked blend, then combine at small pace right up until blended; do not over mixture. Fold in chopped ridiculous. Pour batter into penned muffin tin and bake on the middle rack for 24 – 26 minutes, or till a toothpick inserted in the centre arrives out new. Allow for them interesting at minimum 15 minutes ahead of serving. Tends to make 12 muffins. Pin It To Help you save For Afterwards!","url":"https://recipe.bluelayer.org/recipe/1332/pumpkin-nut-muffins"},{"id":"1328","title":"One-Pot Spaghetti Squash and Meat Sauce (Worry Cooker and Gradual Cooker)","ingredients":"1 lb 93% ground beef 1 very little chopped onion 3 cloves beaten garlic 1 teaspoon kosher salt Black pepper, to taste 28 oz can beaten tomatoes Bay leaf Pecorino romano cheese rind (optional, omit complete30) 1 High (4 lb) spaghetti squash (tends to make 6 1/2 cups cooked) Grated cheese for topping","directions":"","url":"https://recipe.bluelayer.org/recipe/1328/one-pot-spaghetti-squash-and-meat-sauce-worry-cooker-and-gradual-cooker"},{"id":"1319","title":"Garlic Associate's Roast Beef","ingredients":"2-3 lb roast or eye spherical,
all excess weight trimmed off
3-4 cloves garlic, lower into skinny slivers Kosher salt, to taste Fresh new cracked pepper, to taste
2 tsp dried chopped rosemary Meat thermometer","directions":"Remove the roast against fridge 1 hour prior to cooking to accomplish house temperature. Slender all the fat off the meat. Applying a sharp knife, pierce meat more than 1/2-inch deep and add slivers of garlic in each individual gap, pushing all the direction in. Frivolously spray the meat with olive oil and period generously with salt, pepper and rosemary. Area the thermometer all the path into the middle of the meat. Preheat oven to 350°. Once the oven reaches 350°, point the roast in a roasting pan and put in the oven. Roast right up until the thermometer reads 130° for exceptional, 140° for medium exceptional, 150° for medium, and 155-160° for nicely finished. Remove the roast against the oven and make it possible for it unwind 10-20 minutes right before you minimize it as a result that the juices dispersed frivolously. I individually remove my roast beef to the oven Though it is 135° for medium uncommon. The temperature will add an even more 5 stages as it sits. Reduce skinny and serve.","url":"https://recipe.bluelayer.org/recipe/1319/garlic-associates-roast-beef"},{"id":"1316","title":"Coconut Obsessed Pie","ingredients":"For the coconut-graham cracker crust:
6 full small-weight or gluten-cost-free graham crackers (regarding
4 oz)
2 tablespoons uncooked sugar
3 tablespoons whipped butter
3 tablespoons sweetened shredded coconut For the filling:
1 teaspoon gelatin
1/4 cup milk of option, I utilized undeniable unsweetened coconut milk
1/2 cup cream of coconut this kind of
as coco lopez
1 tbsp sweetened shredded coconut Optional topping: toasted coconut flakes","directions":"Preheat oven to 375°F. Level the entire graham crackers in a re-sealable plastic bag and crush with rolling pin, then evaluate 1 cup of crumbs and discard the take it easy. In a medium-sized bowl or a food items processor, mix the graham cracker crumbs, uncooked sugar, 3 tbsp shredded coconut, whipped butter and 1/2 tablespoon of water; mixture until it is made up of a texture of coarse evening meal. Push into an 8-inch pie dish developing the crust about 1/8-inch thick flippantly all above and up the facets, night time the crumbs up to deliver positive there are no gaps or holes. Be aware: If you refrigerate the crust for 30 minutes just before you bake it, this will guidance reduce crumbling any time you will need to serve it. Bake until the edges are golden, about 8 to 10 minutes. Remove versus the oven and allow for the crust great on a twine rack, just before filling. In the meantime, dissolve the gelatin in 1/2 tablespoon of water in a tiny bowl for 5 minutes. Frivolously mash the silken tofu with a fork and destination it in the blender with the coconut product and being tablespoon of shredded coconut and add until soft, in excess of 1 to 1 1/2 minutes. Heat the 1/4 cup of coconut milk beverage in the microwave 40 to 45 seconds, and combine within with the gelatin until dissolved, 2 to 3 minutes. Go to the blender and mixture until smooth. Pour into the graham cracker crust and refrigerate until it sets, around 3 to 4 several hours. top with shaved coconut, if favored.","url":"https://recipe.bluelayer.org/recipe/1316/coconut-obsessed-pie"},{"id":"1305","title":"Baked Rice and Peas","ingredients":"1 cup raw prolonged grain rice 14.5 oz can pounds absolutely free chicken broth (vegetarians use vegetable broth) 1 tsp butter 2 tbsp parmesan cheese 5 oz (1/2 package deal) frozen peas Preheat oven to 350°. Blend all ingredients in a oven-secure baking dish with a lid. Stage a piece of tin foil involving the lid and the dish to guarantee no steam escapes. Bake 45 minutes (do not open, do not peek, do not stir to rice). Whilst 45 minutes is up, remove to oven and allow it sit for 10 far more minutes to let the steam to full cooking the rice, (do not open, do not peek, do not stir to rice). Soon after 10 minutes, remove lid and fluff with a fork. Makes 3 3/4 cups","directions":"","url":"https://recipe.bluelayer.org/recipe/1305/baked-rice-and-peas"},{"id":"1304","title":"Baked Potato Soup","ingredients":"2 medium russet potatoes, washed and dried 1 lower intellect of cauliflower (3 1/2 cups or 16 ounces), stem taken off lower into florets 1 1/2 cups excess weight totally free Chicken broth 1 1/2 cups 1% minimized-pounds milk Salt and recently cracked black pepper 1/2 cup light sour cream 10 tbsp minimized-weight shredded sharp cheddar cheese 6 tbsp chopped chives, separated 3 slices bacon, cooked and crumbled (you can seek the services of turkey bacon if you like)","directions":"","url":"https://recipe.bluelayer.org/recipe/1304/baked-potato-soup"},{"id":"1303","title":"Baked Oatmeal with Pumpkin and Bananas","ingredients":"3 medium ripe bananas, (the riper the much better) sliced into
1/2″ ingredients
1 cup canned pumpkin
1 tbsp honey
3 tbsp brown sugar
1 cup raw simple oats
1/4 cup chopped pecans
1/2 tsp baking powder
3/4 tsp cinnamon
1
1/2 tsp pumpkin pie spice
1/4 tsp nutmeg Pinch of salt
1 cup bodyweight free of charge milk (or
any milk you demand)
1 egg
1 tsp vanilla extract","directions":"Preheat the oven to 375° F. Flippantly spray a 8 x 8″ or 9 x 9″ ceramic baking dish with cooking spray; mounted apart. Prepare the banana slices in a solitary layer on the backside of the ceramic dish. Sprinkle 1/4 tsp of the cinnamon, honey and deal with with foil. Bake 15 minutes, right up until the bananas take tender. In the meantime, in a medium bowl, mix the oats, 50% of mad, baking powder, getting cinnamon, pumpkin pie spice, nutmeg and salt; stir alongside one another. in a different bowl, whisk alongside one another the pumpkin, brown sugar, milk, egg, and vanilla extract. Remove the bananas in opposition to the oven, then pour the oat mix above the bananas. Pour the pumpkin mixture around the oats, developing yes to spread the blend as flippantly as prospective. Sprinkle the remaining crazy about the the final. Bake the oatmeal for above 30-35 minutes, or until the best is golden brown and the oatmeal contains established. serve incredibly hot to the oven.","url":"https://recipe.bluelayer.org/recipe/1303/baked-oatmeal-with-pumpkin-and-bananas"},{"id":"1300","title":"Avocado Toast Egg-inside of-a-Gap","ingredients":"Avocado Toast Egg-in-a-Gap
1 lower entire wheat or full grain bread
1 oz
avocado Olive oil spray
1 large egg Kosher salt
and freshly ground black pepper Sizzling sauce (optional)","directions":"With a center formed cutter or the rim of a glass, thrust a gap in the heart of the cut of bread. Mash the avocado with a fork and period with salt and pepper. Warm a skillet in excess of medium-lower heat and spray with the oil. Area the bread and the slice out piece on the skillet and break the egg specifically into the heart of the gap. Cook right up until the egg sets on the backside, relating to 1 second, year with salt and pepper and switch more than with a spatula, time with salt and pepper the other aspect. Cook the other aspect till the yolk is to your liking, I desire mine comfortable. Remove and top with avocado and warm sauce if preferred.","url":"https://recipe.bluelayer.org/recipe/1300/avocado-toast-egg-inside-of-a-gap"},{"id":"1256","title":"Strawberry No-Bake Cheesecake","ingredients":"8 oz Interesting Whip Totally free 8 oz 1/3 much less weight Philadelphia Product Cheese 9 inch lowered excess weight Graham Cracker Crust 1/4 cup sugar 2 tsp vanilla extract 12-14 strawberries, hulled and halved lengthwise In a huge bowl, whip product cheese, vanilla extract and sugar for a number of minutes until fluffy. add Amazing Whip and whip until smooth. Spoon mixture into pie crust and chill for a number of several hours, until business. Organize strawberries on top and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1256/strawberry-no-bake-cheesecake"},{"id":"1180","title":"Bare Salmon Burgers with Sriracha Mayo","ingredients":"3 tbsp light mayonnaise 1 tbsp sriracha 1/4 cup pink bell pepper, diced 1/4 cup yellow bell pepper, diced 6 tbsp panko 1 clove garlic, minced 1 pound wild salmon fillet 1 large egg, frivolously crushed 1/2 tablespoon lower sodium soy sauce 1 teaspoon fresh lemon juice 1/4 teaspoon kosher saltcooking spray 4 cups youngster arugula 4 oz avocado, sliced","directions":"","url":"https://recipe.bluelayer.org/recipe/1180/bare-salmon-burgers-with-sriracha-mayo"},{"id":"1177","title":"Early morning Maple Cranberry Pecan Oat Bars","ingredients":"Cooking spray
2 cups
aged-formed or straightforward-cooking rolled oats (gluten-No cost, if needed)
1/2 cup chopped pecans
1 cup dried cranberries, chopped (through hand or in food items processor)
1/2 cup unsweetened undeniable
almond milk (I
applied
almond breeze)
1/2 cup multigrain warm cereal, seek the services of GF, if demanded (I
applied Bobs Pink Mill
10 Grain)
1 cup natural
and organic, unsweetened
almond butter
1/2 cup normal maple syrup
1 tsp ground cinnamon
1/4 tsp good sea salt
1 tsp purely natural vanilla extract","directions":"Preheat oven to 350°F. Line a 9-inch sq. baking pan with foil or parchment paper and then spray with nonstick spray. Spread the oats and pecans on a large rimmed baking sheet. Bake in the preheated oven for 6 to 8 minutes, shaking midway in the course of, until golden and fragrant. Shift to a large bowl; add the chopped cranberries. Serve the milk to a boil in a minor saucepan fastened in excess of medium heat. Stir in the multi-grain cereal and remove in opposition to the warm; allow for stand for 2 minutes. add the nut or seed butter, maple syrup, cinnamon, and salt. Cook and stir the blend about reduced heat for 6 to 7 minutes or till thickened; remove to the heat and stir in vanilla extract. Routinely add the cereal mixture to the oats blend, blending with a spatula right up until covered. Shift the mixture to the composed pan and flatten with the back again of a measuring cup. Issue a superior piece of parchment paper or wax paper atop the bar blend and Use it to spread, flatten, and exceptionally firmly little the bars frivolously in the pan. Interesting thoroughly. Refrigerate at small 1 hour or till corporation. Working with the liner, raise the mixture in opposition to the pan and go to a reducing board. Peel off the foil or parchment and slash into 16 bars.","url":"https://recipe.bluelayer.org/recipe/1177/early-morning-maple-cranberry-pecan-oat-bars"},{"id":"1151","title":"Very simple 3-Element Small-Body weight Graham Cracker Crust","ingredients":"6 sheets graham crackers (3.5 oz
all round)*
2 tbsp uncooked sugar
3 tbsp chilly whipped butter *Employ the service of gluten-cost-free graham crackers to create this gluten-absolutely free.","directions":"Phase 1 – Preheat oven to 375°F. Desired destination all the ingredients into a foodstuff processor and pulse a several days. add 1 tbsp water and pulse a handful of further more days until it incorporates a texture of coarse supper. Phase 2 – Thrust into an 8-inch pie dish generating the crust regarding 1/8-inch thick frivolously all about and up the facets. Move 3 – Refrigerate the crust for 30 minutes prior to you bake it, this will help avert crumbling the moment you need to have to serve it. Move 4 – Bake right up until the edges are golden, more than 8 to 10 minutes. Remove in opposition to the oven and permit the crust interesting on a cord rack, right before filling.","url":"https://recipe.bluelayer.org/recipe/1151/very-simple-3-element-small-body-weight-graham-cracker-crust"},{"id":"1118","title":"Basil-Cucumber Gin Cooler","ingredients":"2-inch piece of cucumber, peeled
and chopped
1 tsp grated lemon zest
2 fresh new basil leaves
1 tsp
agave nectar
1
1/2 oz Gin
2 tbsp fresh new lemon juice Ice cubes Splash of seltzer
1 slim reduce lemon, for garnish
1 slender slash cucumber, for garnish","directions":"In a cocktail shaker, litter the chopped cucumber, lemon zest, basil and agave. Add the Gin. lemon juice and ice cubes and stir 10 seconds. Anxiety the mixture into a rocks glass loaded with ice cubes and top with seltzer. Garnish with lemon and cucumber and serve.","url":"https://recipe.bluelayer.org/recipe/1118/basil-cucumber-gin-cooler"},{"id":"1114","title":"Baked Rooster Parmesan","ingredients":"4 (over 8 oz every) chicken breast, pounds trimmed, sliced inside 50% to create 8 3/4 cup knowledgeable breadcrumbs (I utilized complete wheat) 1/4 cup grated Parmesan cheese 2 tbsp butter, melted (or olive oil) 3/4 cup small excess weight mozzarella cheese (I applied Polly-o) 1 cup marinara or Filetto di Pomodoro Cooking spray","directions":"","url":"https://recipe.bluelayer.org/recipe/1114/baked-rooster-parmesan"},{"id":"1086","title":"A Coffe Retail store-The Perfect Business Portion","ingredients":"Consequently you comprise labored at a several of area espresso merchants, and labored for at small one of the \"chains\". You comprise put a business method alongside one another, and you consist of even attended some SCAA (Specialty Espresso Affiliation of The usa) conferences and/or seminars, and at present you contain found out the perfect vacation put. Just before signing your daily life absent, deliver certain that this desired destination extremely is constructive, and that there are no concealed limits on advertising and marketing or signage. I experienced one affected individual who opened up a very good searching espresso retailer contrary a brand name fresh grocery store. Sadly, the township generated him consider down his indicator since it violated some slight through-regulation. His business carefully dried-up and he experienced to conclude. An additional small, still Extremely large element, is trash. Who is reliable for its removing, and is the dumpster conveniently available? Uncover out currently, in a different way you may perhaps regret it afterwards. Too locate out if you consist of a monopoly in your procuring local/shopping mall/strip shopping mall/etcetera. The moment back again I contain a horror tale of a low proprietor who intended up a great exchange near an coffee cart located in a shopping mall. Anytime the shopping mall noticed how effective the cart was, they leased out a large House to a \"chain\", and did not renew the cart owner's use. I'm remaining unfavorable with all this sort of reviews due to the fact I need you to do well, and if you attempt to anticipate (and address) disorders in progress, your energies can be directed in direction of building the best cappuccino in the hood. And you should keep in mind that the ideal American community does NOT consume coffee, they consume multi-hued and flavoured cappuccinos/lattes. Simple check - how quite a few \"c\"s are there within cappuccino? As a result previously you are the very pleased lessee of an vacant coming up with. However is it Pretty vacant? Move identify a bug and rodent exterminator just before performing all the things else! AND At present, ahead of transferring out and acquiring applications you do not have to have (nonetheless it seems as a result \"great\" and \"neat\", and the salesman mentioned I would \"add\" into it!), make a decision on your menu. Do not be extremely bold, and try to remember that the health and fitness and fire inspectors will be viewing above your shoulder. Ingesting resolved on your menu, you can presently lay-out your retailer, and get started buying tools. DO NOT Comprise Applications Offered until YOU ARE Organized - it will accurately order filthy, and may possibly even grow to be destroyed. Deliver positive that you insure the level to the working day you indicator the rent. And, if you are fitting out in wintertime, deliver of course you add heat consequently that the pipes dress in't freeze and burst. And of study course create positive that your put is available to the handicapped. Not simply is it socially unconscionable not to deliver it readily available, it is in addition versus the regulation. Very well at present for the large second allow's transfer procuring for an coffee system. And by means of the path, I add experienced purchasers who comprise firmly informed me that they will require each an coffee gadget and a cappuccino gadget! However my persistence ordinarily breaks down at this stage. Do not order on selling price by yourself. Don't forget the golden info to try out anytime obtaining instruments and merchandise: Rate High quality Services Acquire 2 of the over, and value experienced far better not be one of them. Recall the variance within selling price involving both of those highlighted equipment will be significantly less than the value of a cappuccino for every working day (any time you amortize it previously mentioned a pair of a long time). The very first wonder your helpful local coffee salesperson need to inquire is \"What sizing drinks are you transferring to build and market?\" The instant surprise is \"How a great number of do believe that you will serve for each hour, both equally in top occasions and non-peaktimes?\" These 2 issues will then come to a decision how large an coffee unit you will need to have. If any one attempts to serve you everything bigger than a 2-neighborhood system, transfer on to the upcoming seller. Except you contain the coffee concession at Rome's (as in Rome, Italy's key railway station), you received't need to have anything at all larger than a 2-local community device. Try out the instruments; monitor references; and be certain that the tools vendor can accurately again up the ensure and consists of qualified support staff members and spare pieces. Much too, can they lend you a loaner if your instruments specifications to be serviced inside their store? Presently what relating to the espresso? At the time back again check out the references, and style the espresso (not on your residence system, still versus a correct professional brewer). Virtually all dependable espresso roasters will lend you month-to-month professional brewing instruments at no charge for as very long as you get their espresso - yet examine regardless of whether they will Deliver you services for that resources, and deliver confident their tools is reputable. And can your roaster Deliver all your espresso wants, or should really you invest in option coffees to choice resources? After all over again look at thoroughly, and style, flavor, style. Have on'T Fail to remember TEA. Keep in mind that 1 in 2 grownup purple-blooded Us residents do NOT consume espresso. Mathematically that approximates to 50%, as a result do not fail to remember tea (and iced tea for that subject). And of system your flavouring (of course, there is a \"U\" in flavouring) syrups. Foodstuff these types of as biscotti and muffins are not in my realm of experience - I just consume them. Still employ the exact same benchmarks for wanting out your provider(s). Create guaranteed that you contain a good deal of assistance and provider in opposition to faithful and unbelievably hardworking associate(s), loved ones and good friends, considering that you will be doing the job 24 hrs a working day, 7 times a 7 days to create the location glimpse Terrific, and to continue to keep it jogging as soon as it's open. And optimum sizeable, uncover a buyer the moment 12 weeks, considering that you will have to have the unwind!","directions":"","url":"https://recipe.bluelayer.org/recipe/1086/a-coffe-retail-store-the-perfect-business-portion"},{"id":"1082","title":"White Bean Crostini","ingredients":"For the White Bean Spread: 2 cups Cannelini or Northern Beans 2 tbsp olive oil 4 tbsp water 1 tbsp fresh thyme 1 clove garlic Salt and new pepper Crostini: 8-1/2″ piece of baguette (4 oz), sliced into 1/4″ ingredients Garlic clove Olive oil spray Excess thyme for garnish Balsamic vinegar Minimize the bread into 1/4″ slender slices. You can toast Those people in the oven with a small olive oil spray at 400° turning the moment until toasted or grill them. I employed my George Forman grill to toast them with a light spray of olive oil. After the bread is toasted, frivolously rub it with a garlic clove slash in 50%. Presently your bread is geared up to final. Pureé in a little blender or magic bullet all the ingredients for the white bean spread. If it’s also dry you can add a minor further water. Best every piece with 2 tsp of white bean puree and garnish with new thyme. Drizzle with a contact of balsamic immediately prior to serving. Makes 34 areas.","directions":"","url":"https://recipe.bluelayer.org/recipe/1082/white-bean-crostini"},{"id":"1080","title":"Tremendous Wet Very low Weight Chocolate Cupcakes with Chocolate Glaze","ingredients":"Tremendous Wet small Weight Chocolate Cupcakes with Chocolate Glaze
18.25 oz Duncan Hines Darkish Chocolate Fudge cake mix
1.4 oz sugar no cost, excess weight cost-free, prompt chocolate pudding
1 cup canned pumpkin (not pumpkin pie filling)
1
1/3 cups water For the chocolate glaze:
1/2 cup confectioners’ sugar
1 tbsp unsweetened cocoa powder
1/2-1 tbsp
1% milk
1/4 tsp vanilla extract Pinch of salt","directions":"Preheat oven to 350°. Line a cupcake tin with cupcake liners. Add pumpkin puree and water in a higher bowl; blend to add. add chocolate pudding blend and mixture perfectly. Add chocolate cake blend and battle 2 minutes. Fill cupcake liners 2/3 entire and bake around 25 – 28 minutes, or until a toothpick inserted will come out fresh. Neat in pan on twine rack for 15 minutes. For the glaze: mix all dry ingredients, add vanilla and 1/2 tbsp milk, introducing additional 1/4 tsp at a season if required right up until soft. Add to a piping bag or Use a zip lock bag and reduce the corner off, drizzle on to cooled cupcakes.","url":"https://recipe.bluelayer.org/recipe/1080/tremendous-wet-very-low-weight-chocolate-cupcakes-with-chocolate-glaze"},{"id":"1075","title":"Slim Fowl Waldorf Salad","ingredients":"7 oz (1 breast) poached chicken breast (recipe follows)
2 cups fat
absolutely free chicken broth
1 medium
apple, peeled
and lower into very little cubes (I employed Granny Smith)
1 cup pink seedless grapes, minimize in fifty percent
1/2 cup celery, chopped
1/4 cup gentle Hellman’s mayonnaise
2 tbsp bodyweight
absolutely free Greek yogurt Salt
and pepper
2 tbsp pecans or walnuts
6 cups put together little
one vegetables including spinach
and
arugula","directions":"To poach chicken breast: cover chicken breast in broth in a minor pot, add water if it doesn’t address the Chicken. add salt and pepper, a piece of celery and it’s leaves (you could possibly add herbs which add parsley, garlic, onion, or regardless of what you need) and bring to a boil. Protect against to a simmer and cook 5 minutes. Remove against warm, cover restricted and allow for it sit for 15-20 minutes or until thickest chapter of the breast registers 160 ranges. chicken will be cooked in the course of. Permit it interesting and slice into small cubes. Mix mayo, yogurt, salt, pepper and mixture effectively. add chicken, grapes, apples, celery, and allow it chill in the fridge right up until you are organized to consume it. add inside pecans immediately ahead of serving. serve around youngster veggies.","url":"https://recipe.bluelayer.org/recipe/1075/slim-fowl-waldorf-salad"},{"id":"1073","title":"Slim Baked Brie Phyllo Cups with Craisins and Walnuts","ingredients":"3 oz gentle brie, pores
and skin taken out minimize into (15)
1/2-inch cubes
4 tbsp craisins
4 tbsp chopped walnuts or pecans
2 tbsp honey
15 Mini Phyllo Shells (Athens)","directions":"Preheat oven to 325°F. Mix craisins, chopped crazy and honey in a bowl and combine nicely. Prepare mini shells on a baking sheet. Fill Mini shells with cheese (each piece of cheese weighs about 0.2 oz). top with sticky craisin/nut mix and bake 5-7 minutes, or until the cheese melts. Serve instantly.","url":"https://recipe.bluelayer.org/recipe/1073/slim-baked-brie-phyllo-cups-with-craisins-and-walnuts"},{"id":"1072","title":"Sea Scallops Arugula and Beet Salad","ingredients":"For the dressing:
1 tbsp purple Wine vinegar
1 tbsp cider vinegar
2 tbsp olive oil
1 tsp minced shallots
1
1/2 tbsp uncooked honey For the salad:
2 cups diced cooked
and peeled yellow beets* (recipe follows)
1/4 cup crumbled goat cheese
12 high sea scallops (18 oz) Olive oil cooking spray Kosher salt
and pepper to taste
5 oz kid
arugula
8 grape tomatoes, halved","directions":"Deal with the beets with water in a medium pot and bring to a boil. Deal with and cook about medium-small warm till gentle any time pierced with a fork, in excess of 50 to 60 minutes. Peel and cube into reduced cubes; established apart to amazing. Time scallops with salt and pepper. Warm a hefty nonstick pan on a medium-large warm. Every time the pan is scorching, spray with oil and point scallops in the pan. Sear without touching them until the backside styles a pleasant caramel coloured crust, above 2 to 3 minutes. Flip and cook right up until their facilities are nonetheless marginally translucent (you can test this by way of browsing them versus the aspect), about 1 to 2 far more minutes, cautious not to overcook. Remove to the pan. Create vinaigrette via whisking the dressing ingredients in a little bowl. Throw with the arugula. Flippantly divide the arugula in between 4 heavy plates. Final just about every with 1/2 cup beet, 1 oz goat cheese, tomato and 3 scallops each and every. serve mechanically.","url":"https://recipe.bluelayer.org/recipe/1072/sea-scallops-arugula-and-beet-salad"},{"id":"1058","title":"Pumpkin Spiced Chocolate Chip Cookies","ingredients":"1/2 cup complete wheat pastry flour
1/2 cup
all reason flour
1/4 tsp baking soda
2 tsp pumpkin pie spice
1/8 tsp salt
1/2 cup granulated sugar
1/2 cup brown sugar
2 tbsp butter, melted
1 egg white
2 tbsp pumpkin puree
1 tsp vanilla extract
1/2 cup mini chocolate chips","directions":"In a superior bowl, mix the flours, baking soda, salt and pumpkin spice; stir to mixture. in a different bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla jointly until light and fluffy. Whisk the dry ingredients into the soaked ingredients in 2 additions until the batter is incredibly effectively mixed. If the batter appears to be like even more “crumbly” than comfortable, add simply a get rid of of water at a year (Basically if necessary) until it smooths out. Get rid of via place spoonfuls above 1 inch aside on to baking sheets. Bake 8 – 10 minutes. Remove to the oven, and permit them stand 5 minutes in advance of doing away with the cookies to the pans to awesome on twine racks. Generates 2 dozen cookies.","url":"https://recipe.bluelayer.org/recipe/1058/pumpkin-spiced-chocolate-chip-cookies"},{"id":"1051","title":"Late Summertime Vegetable Enchilada Pie","ingredients":"1 1/2 (2 to 3) dried Ancho Chilies 1 cup boiling water 1 28 oz can entire tomatoes 3/4 tsp kosher salt Black pepper, to taste 1 tbsp olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 2 jalapenos, seeded and finely chopped 2 tsp cumin 1 lb zucchini, diced 1/4-inch (4 cups) 2 medium ears of corn, kernels slice to cobb (1 1/2 cups) 1 cup canned black or pinto beans, drained and a little bit smashed with fork 1 tbsp fresh new lime juice 1/2 cup chopped cilantro, additionally even further for garnish 8 (6-inch) corn tortillas 3 cups decreased bodyweight Mexican mixture cheese","directions":"","url":"https://recipe.bluelayer.org/recipe/1051/late-summertime-vegetable-enchilada-pie"},{"id":"1047","title":"Jamaican Brown Stew Hen","ingredients":"6 bone-in chicken legs with thighs connected, pores
and skin eliminated (6 thighs,
6 drumsticks)
1 lime or
1/4 cup lime juice
1 high tomato, chopped
4 medium scallions, chopped
1 heavy onion, chopped
2 garlic cloves, chopped
1/2 –
1 scorching scotch bonnet pepper, seeds + membrane eradicated, chopped
4 sprigs fresh new thyme or
2 tsp dried thyme
2 tbsp small sodium soy sauce (for gluten no cost employ the service of GF Tamari)
1 tsp coconut oil (canola would be fantastic far too)
1 medium carrot, chopped finely
2 tsp cornstarch
1
1/2 cups unsweetened mild coconut milk (I together with Thai Kitchen
area)
1/4 tsp kosher salt","directions":"Squeeze lime previously mentioned chicken and rub properly. Drain off additional lime juice. Working with gloves mix tomato, scallion, onion, garlic, scotch bonnet pepper, thyme and soy sauce in a heavy bowl and add to the chicken. Deal with and marinate at minimum amount one hour. Heat oil in a dutch pot or huge saucepan. Shake off the seasonings as you remove just about every piece of Chicken versus the marinade, scheduling the marinade for later on. Frivolously brown the chicken on medium-large warm. Every time browned on all facets, pour the marinade previously mentioned the chicken and add the carrots. Stir and cook above medium warm for 10 minutes. Mixture cornstarch and coconut milk and add to stew, stirring generally. Eliminate heat to lower and cook an excess 20 minutes or right up until smooth, add salt to taste.","url":"https://recipe.bluelayer.org/recipe/1047/jamaican-brown-stew-hen"},{"id":"1008","title":"Bruschetta with Tomato and Basil","ingredients":"6 or
7 ripe plum tomatoes, diced
2 cloves garlic, minced
1/4 small red onion, chopped
1 tbsp further virgin olive oil Olive oil spray
2 tbsp balsamic vinegar
6-8 fresh basil leaves, chopped Kosher salt Freshly ground black pepper to taste
16 oz baguette or French bread
1-2 garlic cloves, peeled","directions":"Mix tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil. Mounted apart. Minimize bread into 1/2 inch thick slices. put on a tray and spray flippantly with olive oil. Toast bread below broiler, until golden, seeing seriously not to allow for it burn off. After bread is toasted, rub every piece with entire garlic clove. Put bread on a platter and best with tomato mix. serve mechanically or the bread will turn into soggy. Makes nearly 26 minor slices.","url":"https://recipe.bluelayer.org/recipe/1008/bruschetta-with-tomato-and-basil"},{"id":"992","title":"Celery Cilantro Cocktail","ingredients":"1 oz
Absolut Citron
3 tbsp fresh squeezed lime juice
2 tbsp easy syrup (or
1 tbsp
agave,
1 tbsp water)
5 inch piece celery
1/4 cup chopped cilantro
2 tbsp seltzer Ice","directions":"In a blending glass or pitcher, add celery and cilantro and litter with each other with vodka, lime juice and easy syrup. Pour all through a fine mesh strainer into a glass crammed with ice and top with selzter. Garnish with celery veggies and cilantro, potentially even a lime wedge!","url":"https://recipe.bluelayer.org/recipe/992/celery-cilantro-cocktail"},{"id":"971","title":"Accessory Tables Include A Contact To Your Place","ingredients":"If you are searching to add a minor complete contact to any house, accessory tables will do only that. Working with such would be a Wonderful concept for your small House. There are distinct versions of small accessory tables. This kind of tables are a best path to love your Room and present your unusual merchandise or lamps all at the very same season. You can come across this sort of accessory tables inside simply just any condition or dimensions to in good shape your necessities. Just before you commence your search, you should really create a extremely very long and considerate option on what seem to be you are likely for in your area of determination. You must recognize just before hand what motif your area décor is relocating to be. For instance, is it transferring to be antique, fresh age, state, or likely themed. Such are quite a few options that will come to a decision what design and style of small accessory tables you will be selecting for your place. There are unique layouts of wooden that reduced accessory tables are offered inside these types of as bamboo, cherry, mahogany, oak, or maple. Potentially you are relocating for the state overall look and just need flat picket with flat paint; that can be organized as perfectly. Small accessory tables are offered separately or by the mounted. The sets occasionally arrive in twos or threes and each and every may perhaps array inside dimension or they all may possibly be the exact same measurement, the alternative is yours. The measurements wide range versus tall, medium, and limited. The designs wide variety against a drum condition to an oblong formed accessory desk. Dependent on the style that you contain for your space, this will way too decide what style and design and dimensions of very little accessory desk you will be on the lookout to stage in that small region. If you are relocating for the open and ethereal overall look, you could possibly opt for a rectangular cocktail desk to level in your area. This design of tiny accessory desk presents a place a impression of openness and hygiene, with glass tabletops and wiry body with a low picket foundation to present some definition to it. These types of versions of tiny accessory tables coordinate inside innumerable cases. If you are on the lookout for a even more antique appearance you might undertaking versus everything that is old or at bare minimum appears to be as if it is previous. Reduced accessory tables that consist of carved aprons and short article medallions are a ideal option for the antique seem. Potentially you would which includes a deep darkish wooden that incorporates Terrific carved matter into it and appearance as if it sat in a plantation residence a hundred many years in the past. You may well even move with a video game layout accessory desk that incorporates the sport parts. This presents your area a exclusive uniqueness to it as perfectly as demonstrate a extremely attractive piece of home furnishings. If you are searching for storage in your lower accessory tables as a result that you can conceal cell phone textbooks, cigars, lighters, or Quite considerably some thing that you rather do not require anyone to look at. Then there are lots of distinct products of small accessory tables to match your demands in this nearby as nicely. The final decision is yours and you add lots of of them.","directions":"","url":"https://recipe.bluelayer.org/recipe/971/accessory-tables-include-a-contact-to-your-place"},{"id":"961","title":"Pumpkin Bread With Pepitas","ingredients":"1
1/4 cups unbleached
all motive flour
3/4 cup sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
2 tbsp vegetable oil
2 superior egg whites
1
1/2 tsp vanilla extract Baking spray
2 tbsp pepitas","directions":"Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray. In a medium bowl, mix flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a twine whisk. Mounted apart. In a large bowl mixture oil, egg whites, pumpkin puree and vanilla; combat at medium rate right up until thick. Scrape down facets of the bowl. Add flour mixture, then mix at small pace until merged. Do not more than mixture. Pour batter into loaf pan, top with pepitas and bake on the centre rack for 50-55 minutes, or till a toothpick inserted in the centre will come out fresh. Allow the pan amazing at small 20 minutes, bread really should be space temperature prior to chopping.","url":"https://recipe.bluelayer.org/recipe/961/pumpkin-bread-with-pepitas"},{"id":"933","title":"Pineapple Shrimp Fried Rice","ingredients":"1
1/2 cups (raw) brown rice
1 tsp oil
1.25 lb shrimp, shelled
and deveined, (1lb right
after peeled) chopped into chunks
1
1/2 cups fresh pineapple, reduce into very little chunks
5 high scallions, chopped
3 cloves garlic, minced
1 fresh chili pepper or jalepeno, chopped
2 tsp soy sauce (or even more to taste)
1 tbsp fish sauce Cilantro for garnish","directions":"Cook brown rice in accordance to bundle guidelines and established apart to great. Minimize a pineapple in 50 percent and hollow out both of those halves to deliver 2 bowls. Slice a piece off the backside of the pineapple halves to acquire a flat foundation. Slice the pineapple into small ingredients and fastened apart. Warm a nonstick wok on large heat; Though incredibly hot add oil. add shrimp and cook a number of minutes until practically cooked despite the fact that. Mounted shrimp apart. Add the scallions, chili and garlic to the wok. Saute regarding a instant, then add the rice and pineapple and stir a several situations. add soy sauce and fish sauce, stir to add all the ingredients and cook yet another 30 seconds. Put within hollowed out pineapple slice inside fifty percent lengthwise. Garnish with cilantro.","url":"https://recipe.bluelayer.org/recipe/933/pineapple-shrimp-fried-rice"},{"id":"932","title":"Pumpkin Spiced Crepes with Pumpkin Butter","ingredients":"1
1/2 cups excess weight free of charge milk
2 high egg whites
1 entire egg
1 tsp oil
1 tsp vanilla
1 cup white entire wheat flour (all explanation functions good)
1 tsp cinnamon
1 tsp pumpkin pie spice Butter flavored spray Fat free of charge whipped topping (optional) Powdered sugar (optional)","directions":"Mix flour, milk, cinnamon, pumpkin spice, eggs and oil until tender in the blender. Warm a large nonstick pan on medium-small flame. As soon as sizzling, spray with buttered flavored spray to coat backside of pan. Pour 1/4 cup crepe blend into pan, swirling pan somewhat to create crepe slim and comfortable. Cook for 1 to 2 minutes or right up until backside of crepe is light golden brown. Switch; cook 30 seconds to 1 instant or right up until light golden brown. Repeat with remaining buttered flavored spray and crepe mixture. Makes 3 cups. Batter can be refrigerated for up to 2 times.","url":"https://recipe.bluelayer.org/recipe/932/pumpkin-spiced-crepes-with-pumpkin-butter"},{"id":"930","title":"Strawberry Squares","ingredients":"1/2 cup unsalted butter, softened
1
1/2 cups granulated sugar
4 large eggs,
at
area temperature
1 tsp. organic vanilla extract
2 cups
all-cause flour
1/2 cup canned strawberry pie filling Confectioner’s sugar for dusting Baking spray","directions":"Preheat oven to 350°. Spray Baking Pam in a 13 x 9- inch baking pan. In a large bowl, on the medium tempo of an electrical mixer, product the butter with the granulated sugar until soft, over 2 minutes. add eggs, one at a season, overcoming very well just after just about every addition. add the vanilla. add the flour and mixture diligently. Spread the dough lightly in the published pan. With a tiny, sharp knife (or toothpick), ranking into 20-4 2-inch squares. Area a teaspoon of pie filling in the heart of each and every scored sq.. Bake for 30 – 35 minutes, or until a cake tester inserted in the heart of the pan arrives out fresh. Great to space temperature, then sprinkle with confectioner’s sugar in advance of slicing and serving.","url":"https://recipe.bluelayer.org/recipe/930/strawberry-squares"},{"id":"927","title":"Tacky Baked Spaghetti Squash Boats with grilled Rooster","ingredients":"2 small/medium ripe spaghetti squash Salt
and new pepper, to taste
4 slender chicken cutlets,
about
3 oz every Pinch garlic powder
1/4 tsp oregano
1 cup section skim shredded mozzarella (Polly-o)","directions":"Preheat oven to 350°. Lower the squash in fifty percent lengthwise, scoop out the seeds and fibers with a spoon. Stage on a baking sheet, lower facet up and sprinkle with salt and pepper. Roast about an hour or until the pores and skin offers quickly beneath anxiety and the within is gentle. If you like the microwave, minimize squash in 50 percent lengthwise, scoop out seeds and fibers and Area on a microwave safe and sound dish and cover. Microwave 8-9 minutes. In the meantime, though the squash is roasting, time chicken cutlets with salt, pepper, garlic powder and oregano. heat a grill pan (or a George official grill) over medium-large heat, whenever sizzling grill chicken on either facets until cooked in the course of, about 3-5 minutes. Established apart on a dish. Remove the spaghetti squash versus the oven or microwave and intently fluff the spaghetti-which includes strands on every fifty percent with a fork, leaving the squash in the shell. Period with salt and pepper, then spoon over 1/4 cup marinara in each boat. Lower the chicken on the diagonal and vacation put just about every piece on top of each squash fifty percent. top the chicken with 1/4 cup each individual of remaining marinara sauce, then top with cheese and point back again into the very hot oven and cook until the cheese is melted and the sauce is warm, about 12 minutes. Garnish with fresh basil and serve with parmesan cheese on the facet if preferred.","url":"https://recipe.bluelayer.org/recipe/927/tacky-baked-spaghetti-squash-boats-with-grilled-rooster"},{"id":"909","title":"grilled avocado and jalepeno guacamole","ingredients":"3 ripe Hass avocados, about 2 weight general, each individual lower in 50 percent and peeled 2 medium jalapeño chile peppers Further-virgin olive oil ⅓ cup minced white onion, rinsed in a good-mesh strainer down below chilly water 1 ripe plum tomato, cored, seeded, and finely chopped ¼ cup finely chopped fresh cilantro leaves 1 teaspoon kosher salt 2–3 tablespoons fresh lime juice Tortilla chips 1. Plan the grill for guide cooking about medium warm (350° to 450°F). 2. Evenly brush the avocados and jalapeños with oil, and then grill about guide medium heat, with the lid shut, until the avocados are perfectly marked and the jalapeños are blackened and blistered, 6 to 8 minutes, turning when. 3. Put the avocados in a bowl and coarsely mash with a fork. Any time the jalapeños are great plenty of to manage, scrape absent the blackened pores and skin, remove the stem and seeds, and finely chop. To the bowl with the avocados, add the jalapeños, onion, tomato, cilantro, salt, and 2 tablespoons of the lime juice. Mixture properly. add additional lime juice, if preferred. Level a piece of plastic wrap specifically on to the show up of the guacamole to steer clear of it against browning. Refrigerate till chilly, 30 minutes to 1 hour. 4. Serve the guacamole with tortilla chips.","directions":"","url":"https://recipe.bluelayer.org/recipe/909/grilled-avocado-and-jalepeno-guacamole"},{"id":"904","title":"Rice Krispy Snacks","ingredients":"2 tbsp gentle butter spread (I employed Intelligent Balance Gentle) 4 cups or 10 oz mini marshmallows 6 cups Rice Krispies Cooking spray Spray a 9×12-inch pan with cooking spray and fixed apart. Warm a heavy saucepan on small warm. Soften butter spread remaining yes to coat the backside of the pot to stay clear of sticking. add marshmallows and soften on small flame. Stir until extensively melted, then remove versus warm. Add Rice Krispies to the melted marshmallows, and stir right up until comprehensively mixed (this is the toughest section, do this easy just before the marshmallows amazing). Drive into the buttered pan with wax paper and minimize them into 16 areas.","directions":"","url":"https://recipe.bluelayer.org/recipe/904/rice-krispy-snacks"},{"id":"900","title":"Why create your personalized Beer at property","ingredients":"You can create your private beer at residence. It can be a loved ones challenge or precisely a fresh pastime for oneself. A great number of humans do not comprehend why some deliver their personal beer. They walk why they require the huge mess and all the muddle of developing their particular brew. They feel that it is much easier to move to the retailer and take what they will need whenever they will need it. On the other hand, it is not relating to the comfort and ease or the value of the beer suppliers. The true purpose why a whole lot of people in america are producing their private beer is simply because they imagine it is pleasurable and interesting. This is a course for them to do the passion that they together with and that retains them occupied. Some americans generate their personalized brew considering that they add in no way tried out it just before and by now they need to have the probability. There are consequently a great number of alternative recipes for Beer that add been passed down for the duration of substitute people. They are employing the recipes that their ancestors employed and viewing if they can do what they did and that are coming up with best tasting beer. Quite a few of the recipes are simple to observe and comprise an component list that is uncomplicated to come across. There are alternative variables that us citizens can obtain to deliver their beer generating encounter much more enjoyment. With the straight package and the easiest beer-developing recipe, everybody can test developing Good tasting beer. Even if it is a one shot factor, it will be truly worth observing if they can build a Beer that is basically as Excellent as the things that is procured in the retailer. You can make all the things with the ingredients that you can come across in the keep. Getting the kits to brew your beer is shifting to deliver it much easier for a whole lot of folks to do. You can consider anything that you will need with this package and it will deliver your beer brewing less complicated. Obtaining All those kits will create the beer brewing journey even even more exciting for anyone that is made up of not experienced the prospect to check out producing their personalized beer but. Obtaining out above manufacturing your individual Beer is straightforward. You can transfer on line and just take all the details and the pointers that you have to have to attain commenced on generating your private beer. Several ideas and ingredients of tips that a unique can use as soon as they are monitoring into all the beer brewing article content on the net, these kinds of as instantly in this article! You can Use this content material to just take artistic and track down a fresh final period inside developing your individual beer.","directions":"","url":"https://recipe.bluelayer.org/recipe/900/why-create-your-personalized-beer-at-property"},{"id":"886","title":"With regards to Gourmand Espresso","ingredients":"About Gourmand Espresso Connoisseur Espresso - Not Just Connoisseur Food items Gourmand Espresso, what is not to delight in? For all those who are hooked on espresso, Connoisseur espresso is what will become the working day off to a Great begin, and it selections us up in the center of the working day. Espresso contains been about for countless numbers of decades. Gourmand espresso Sad to say, consists of been over for significantly less than one hundred yrs, and it includes immediate turn out to be the beloved of thousands and thousands of espresso connoisseurs through the global. There are 1000's of alternative layouts of connoisseur espresso. This kind of add Colombian connoisseur espresso which incorporates a ambitious, potent taste, with a abundant aroma sure to meet each espresso husband or wife. There are in addition flavored connoisseur coffees, which add French Vanilla, Toasted Almond, Cookies and Crème, and Hazelnut. There are consequently innumerable solutions, that the Connoisseur Espresso fan will contain a extremely hard season picking out, The Gourmand Espresso partner can love specialty espresso these as Pumpkin Spice, a abundant savory espresso that is which includes a slash of pumpkin pie. This kind of patterns of gourmand coffees are not accessible 12 months spherical. There are Gourmand espresso retailer within each town and metropolis in the United Says, and in excess of the world wide. The utmost prominent of all the connoisseur espresso merchants are Dunkin Doughnuts, Starbucks, and Honey Dew Doughnuts. Each of Those people Connoisseur Espresso merchants specials the conventional cup of espresso, and the flavored coffees nevertheless every discounts a choice twist of their coffees. What over the Connoisseur espresso outlets that no person even realizes is a espresso retail store? The espresso stations that are in grocery retailers or in section retailers? All those store promote amazing gourmand espresso, nevertheless typically they are final by. After you do a Google search for connoisseur espresso, you will obtain that there are a amount of Web web-sites that are devoted to connoisseur espresso. The Web websites offer you bargains and discounted exactly for hoping their espresso. People deals consist of a unique fashion of espresso producer intended primarily for one brand name of gourmand espresso. Even though at the rear of throughout little metropolis The us, and a roadside espresso retail store pops up on the horizon, one can think about how the greater chains bought started out. The much larger connoisseur espresso suppliers consist of groups of espresso roasters who are committed to producing clean and mouth watering flavors of espresso. The Gourmand Espresso customer will absolutely seem ahead to all of the fresh flavors that are made. The genuine Gourmand Espresso shopper will push out of their direction to test a perfect cup of gourmand espresso that they read point out of possibly within communication or for the duration of a group. Actually at any occasion, putting on or in another way, higher education of experienced, there are connoisseur espresso outlets all over the place. The Connoisseur Espresso buyer will surely overall look in advance to all of the fresh flavors that are developed. Any time you are creating gourmand espresso at residence, you will want full espresso beans, (grinding the beans particularly ahead of brewing insures the freshest espresso) fresh new spring water, light cream and sugar. This kind of are the mystery ingredients for the freshest, ideal tasting cup of espresso you will at any time flavor.","directions":"","url":"https://recipe.bluelayer.org/recipe/886/with-regards-to-gourmand-espresso"},{"id":"882","title":"Crust-significantly less Summer time Zucchini Pie","ingredients":"10 oz shredded zucchini, all liquid squeezed out 1/2 cup shallots, chopped 1/4 cup chopped fresh chives 1/2 cup portion skim mozzarella 2 tbsp grated parmesan cheese 1/2 cup white complete wheat flour (King Aurthur) 1 tsp baking powder 2/3 cup fat totally free milk 1 tsp olive oil 2 large eggs, crushed 1/2 tsp kosher salt New cracked pepper to taste Cooking spray (I utilised my misto)","directions":"","url":"https://recipe.bluelayer.org/recipe/882/crust-significantly-less-summer-time-zucchini-pie"},{"id":"881","title":"grilled Steak Fajitas","ingredients":"For the Steak 2 lbs. flank steak, trimmed of pounds 3 cloves garlic, beaten 1 tbsp cumin (or to taste) 2 scallions, sliced (optional) Salt + new pepper to taste For the Onions and Peppers 3 medium onions, sliced into very long strips 3 bell peppers (I utilized multi-shades), sliced into strips 1 tbsp olive oil Salt + new pepper to taste I which add to year the steak a pair hrs forward. Pierce steak with a fork all previously mentioned to tenderize. Period steak with cumin, garlic, scallions, salt and pepper. Allow for steak to loosen up at house tempurature at minimum 10 minutes ahead of grilling. In a large grill-safe and sound pan these kinds of as a clay Chamba or forged iron skillet blend onions, peppers, olive oil, salt and pepper. Throw perfectly to coat. Stage on the BBQ and cook on medium-small heat, tossing sometimes right up until onions are caramelized, about 20 minutes. This may perhaps furthermore be cooked in on the stove as very well. Though the onions and peppers are finished, mounted apart to hold heat on the final rack of your grill; boost the flame of the grill to large flame. Discard scallion and sear steak 4-6 minutes without moving, switch the steak about and cook a couple added minutes till exceptional or medium unusual (perfectly completed will be way too demanding). Remove in opposition to grill and make it possible for it loosen up a pair minutes in advance of slicing. Minimize meat into little cubes and mix with the cooked onions and peppers and serve with tortillas, cheese, guacamole and sour cream.","directions":"","url":"https://recipe.bluelayer.org/recipe/881/grilled-steak-fajitas"},{"id":"836","title":"Accessory Tables- Comprehensive Your House With Design and style","ingredients":"Gown up any vacation put in your dwelling, large or small with an accessory desk or 2. They are perfect for the access course or corridor and can even brighten a darkish corner. Pleasurable and simple accessory tables are a fantastic route to improve or add to the overall look of your household. Accessible inside lots of dimensions and created to handful of ingredients, it is uncomplicated to discover accessory tables that match your flavor. Potentially you need to have to make a beckoning front to your residence? As soon as site visitors move into your residence a large bouquet of fresh new bouquets put atop a hefty, spherical, marble-crowned accessory desk can deliver a form of ah element at the front to your property. Perhaps you will need a desk in the corridor to clearly show a couple of your beloved photographs against your ultimate holiday vacation or little spherical desk in the corner to retain a vase of fresh bouquets? No make any difference what you are wanting for to brighten your dwelling, accessory tables are the remedy. And the most straightforward stage to locate them is on the web. Put ont squander your year dragging oneself to each and every household furniture retail outlet in metropolis basically to be pissed off via the final decision. Alternatively test purchasing on the net. Not just will you obtain the perfect range of accessory tables, still way too the excellent price ranges. High and small, spherical and sq., stone and glass you are of course to discover one that appeals to you and satisfies your put. Add some French aptitude to your corridor with a black striped accessory desk reminiscent of a Parisian bistro. Present off your enjoy for the recreation of golfing with a corner desk with a foundation of 3 intertwined golf equipment. Or add Victorian attractiveness to any house with an ornately extensive serving cart perfect for supplying tea or treats to your site visitors. Brighten your residing place with a vibrant crimson leather-based and rattan upper body for some Asian charm. No subject what your design and style is you are indeed to discover accessory tables that suit it. Do you which includes the innovative visual appeal? A minimalist desk consisting of 4 concentrations supported by way of one pole may well be what you are on the lookout for. Or if you have to have to display off a couple of collectibles try out a centre-formed curio desk in the corner. The Terrific factor in excess of accessory tables is that they suit any place, within any put and arrive in as a result innumerable ideas youll be difficult-pressed not to obtain one that suits your décor. As a result regardless of whether you require to welcome readers with shiny blooms or you exactly require to fill a corner in your family members area with anything pleasurable and vibrant, accessory tables are the direction to transfer. No matter whether you require a conventional style and design to nutritional supplement your common property or you require to encompass by yourself with ground breaking magnificence youll discover it in an accessory desk. Dress int be reluctant. Commence wanting at present and obtain the one piece that will wow possibly you and your website visitors as they input or rest in your residence. Just about every space requires a minor nearly anything to brighten a corner or be the centre of notice. As a result create your space detailed with accessory tables in any style and design.","directions":"","url":"https://recipe.bluelayer.org/recipe/836/accessory-tables-comprehensive-your-house-with-design-and-style"},{"id":"825","title":"Lemon and Ginger Ice Pops","ingredients":"2
3/4-inch (1 oz) piece fresh ginger, peeled
and finely chopped
3
1/2 cups water
3/4 cup sugar
5 tablespoons lemon juice (to
3 lemons) Zest of
3 lemons
10 extremely skinny
50 percent slices lemon (optional)","directions":"Put the ginger, water, sugar and lemon zest in a very little saucepan and convey to a simmer. Simmer till the sugar is dissolved, then remove the pan against warm and make it possible for it attain to space temperature. Pour the mixture throughout a fantastic strainer urgent down complicated on the ginger with the back again of a spoon. mix in the lemon juice. Pour the blend into your ice pop molds, leaving 1/4 inch at the top to allow the blend improve whilst it freezes. Issue a cut of lemon in each individual mould if employing then add the sticks and freeze.","url":"https://recipe.bluelayer.org/recipe/825/lemon-and-ginger-ice-pops"},{"id":"823","title":"Mini Greek Spinach Pies","ingredients":"1 tablespoon further-virgin olive oil
1/2 cup scallions, finely chopped
1 clove garlic, minced
2 plum tomatoes, finely chopped (about
1 cup)
15 oz package deal frozen chopped spinach, thawed,
all
added liquid squeezed out
1 tbsp clean dill, chopped
2 tbsp fresh parsley, chopped
1/2 cup (2.5 oz) lowered weight crumbled feta
2 tbsp grated parmesan cheese Kosher salt
and freshly ground black pepper
30 shells (2 programs) mini fillo shells (these types of
as
Athens)","directions":"In a medium skillet, warm the oil over medium heat. add the scallions And garlic and cook until smooth, more than 2 minutes. add the tomatoes, Spinach, dill, parsley and a pinch salt. Cook about 3 to 5 minutes. Improve salt and pepper, to taste and cook for one more second. Remove In opposition to the heat; mixture in feta and parmesan cheese; Set aside. Any time well prepared to serve, preheat the oven to 350°F. Fill the fillo cups with spinach filling, position on a baking sheet and bake until scorching, over 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/823/mini-greek-spinach-pies"},{"id":"820","title":"Lemon Cranberry Scones","ingredients":"Aspect:
2 tbsp sugar
2 tbsp fresh lemon juice, divided
1/2 cup reduced excess weight buttermilk
1/4 cup sugar
1 tbsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups Extremely grain flour (or
1 cup white,
1 cup full wheat)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (really should be chilly) reduce into little pieces
3/4 cup dried lovable cranberries or cherries","directions":"Point rack in final 3rd of oven; Preheat oven to 375°. Line baking sheet with parchment paper. Deliver glaze through combining 2 tbsp sugar and 1 tbsp lemon juice. Add buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk. Blend flour, baking powder, salt, in a hefty bowl, stirring with a whisk. Reduce in chilled butter with a pastry blender, or you may perhaps use 2 knives, until the mixture resembles coarse dinner. Carefully fold inside cranberries or cherries. add buttermilk blend, stirring precisely until soaked. (dough will be sticky) Area dough on to a floured show up and knead frivolously 4 occasions with floured arms. Kind dough into an 8-inch circle on to baking sheet, regarding 3/4″ thick. Employing a knife, slash dough into 10 wedges (do not lower all the path during). Brush lemon glaze around dough. Bake till golden, in excess of 18-20 minutes, or until a tester will come out fresh. serve hot or room temperature. If you depart out the dried fruit, the scones are 4 information additionally each.","url":"https://recipe.bluelayer.org/recipe/820/lemon-cranberry-scones"},{"id":"818","title":"Mini Sweet Potato Meringue Pies","ingredients":"For the Pie:
1
9-inch Pillsbury refrigerated pie crust*
1
1/2 cups lovable potato puree (to
4 [1.8pounds] sweet potatoes) or canned
1 medium banana, ripe, mashed
1 large egg
1/2 cup
2% milk
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla extract For the Meringue:
2 egg whites
1/2 cup sugar
1/4 cup water Pinch of salt","directions":"Start by means of planning the adorable potato puree. Pierce the sweet potatoes all more than with a knife, and Space in the microwave. Bake the sweet potatoes right up until they are cooked all through and comfortable, in excess of 8 -10 minutes. As soon as the lovable potatoes are interesting plenty of to control, crack them down the center and scoop out the flesh, and add it to a foods processor. Method till a gentle puree sorts. Established apart 1 1/2 cups of the puree for the pie filling, and ebook any getting puree for a different employ the service of. Preheat the oven to 350°F. on a flippantly floured effort and hard work appear, roll out the pie crust into a 12-inch circle. Working with a 3 1/2-inch spherical cutter, slash out rounds of dough (you will require to acquire the scraps and re-roll the dough to the exact thickness to attain all 12 circles). Carefully stage every circle into the very well of a frivolously greased cupcake tin. It’s alright if you require to overlap the dough on to by itself. In a bowl, add the 1 1/2 cups of lovable potato puree, mashed Banana, egg, milk, brown sugar, cinnamon, nutmeg, and vanilla extract. Employ a hand mixer to add the ingredients alongside one another till they are gentle And properly put together. Divide the pie filling both of those amongst the composed Mini pie shells, and tender the tops with an offset spatula. Bake the Mini pies for in excess of 32 minutes, until the pie crust is a gentle golden Brown and the filling is established and puffed somewhat. Enable the pies to Awesome to room temperature. Basically in advance of serving the pies, plan the meringue. in a saucepan, mix the sugar and water, and heat, without stirring, until it gets syrupy and reaches 234° concentrations on a sweet thermometer. When the syrup is heating, whip the 2 egg whites until smooth peaks kind. When the sugar consists of reached the ideal temperature, drizzle the syrup into the egg whites, all even though blending and turning the rate up to medium large. Combat right up until rigid peaks sort. Overcome in the salt. Shift the meringue to a piping bag equipped with a attractive idea. Remove the mini pies to the cupcake tin, and issue on a baking tray. Pipe a swirl of meringue on to every cupcake (you may well not seek the services of all of the meringue). Point the tray with the mini pies less than the broiler preset to large for a handful of minutes. Continue to keep an eye on them as you don’t need them to burn off! Remove the mini pies against the oven the moment the meringue is a light golden brown coloration. *I utilised 6.25 oz of the pie crust, and discarded the unwind. Dietary written content is based mostly on this.","url":"https://recipe.bluelayer.org/recipe/818/mini-sweet-potato-meringue-pies"},{"id":"809","title":"Pumpkin Hazelnut White Chocolate Biscotti","ingredients":"2 cups
all reason flour (+ even more for dusting)
2
1/2 tsp pumpkin pie spice
1-1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg Pinch of salt
2
1/4 oz (1/2 cup) beaten hazelnuts
1/2 cup white chocolate chips
2 tbsp unsalted butter, softened
3/4 cup superfine sugar (you can put sugar in foodstuff processor)
2 tbsp
all-natural canned pumpkin
2 superior eggs
1 tsp vanilla extract","directions":"Preheat oven to 375°. Line a baking sheet with a silpat or parchment paper. In a medium bowl, mix flour, baking powder, cinnamon, nutmeg and salt. add hazelnuts, white chocolate chips and combine. In a stand mixer, mix butter and sugar on medium pace for 1-1/2 minutes. add pumpkin, vanilla and eggs, one at a year. add the dry ingredients and blend on small tempo until accurately put together to deliver a dough. Remove the dough (if much too sticky sprinkle flour over it and on effort and hard work look). Divide into 2 sections and style into extensive flat logs about 12 inches long x 2 inches broad. Space on the included baking sheets and bake 22-25 minutes. At the time great more than enough to manage, carefully slash the loaves on the perspective into 1/2 inch slices (a serrated bread knife performs excellent). Return to the baking sheet fitting as a great number of as you can on the baking sheet, you might want to do this in batches. Bake the biscotti for yet another 3-4 minutes on each individual aspect, much less if you which includes it softer. Would make 28-30.","url":"https://recipe.bluelayer.org/recipe/809/pumpkin-hazelnut-white-chocolate-biscotti"},{"id":"803","title":"Uncomplicated Crust-significantly less Spinach and Feta Pie","ingredients":"10 oz frozen spinach, thawed
and liquid squeezed out
1/2 cup scallions, chopped
2 tbsp chopped clean dill
2 tbsp chopped new parsley
1/2 cup (2.5 oz) small weight crumbled feta
2 tbsp grated
Asiago cheese (or Parmesan, Romano)
1/2 cup white entire wheat flour (Bob’s Purple Mill)
1 tsp baking powder
2/3 cup fat cost-free milk
1 tsp olive oil
2 large eggs, crushed
1/2 tsp kosher salt Fresh cracked pepper to taste","directions":"Preheat oven to 400°. Flippantly spray a pie dish with cooking spray or your misto. Combine spinach, scallions, dill, parsley, feta cheese, and spoon into the pie dish. Sift flour and baking powder in a medium bowl. add remaining ingredients to the bowl and combine effectively. Pour into pie dish. Bake 28 to 33 minutes or until knife arrives out new to the middle. Enable it stand at minimum 5 minutes ahead of serving. Makes 6-8 servings.","url":"https://recipe.bluelayer.org/recipe/803/uncomplicated-crust-significantly-less-spinach-and-feta-pie"},{"id":"781","title":"PARMESAN BURGERS WITH BALSAMIC KETCHUP","ingredients":"PATTIES 1½ fat ground chuck (80% lean) 2 tablespoons balsamic vinegar 2 teaspoons minced fresh rosemary leaves 3 minor garlic cloves, minced Kosher salt Freshly ground black pepper KETCHUP ¼ cup ketchup 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1½ teaspoons mayonnaise 1 ounce Parmigiano-Reggiano® cheese, at house temperature, shaved into sections with a vegetable peeler, separated 4 slices rustic Italian bread, each relating to ⅓ inch thick Further-virgin olive oil 1. Blend the patty ingredients, which includes ½ teaspoon salt and ¼ teaspoon pepper, and then carefully kind 4 patties of equivalent measurement, each and every above 1 inch thick. With your thumb or the again of a spoon, deliver a shallow indentation more than 1 inch broad in the heart of the patties to avert them versus forming a dome as they cook. Refrigerate the patties until geared up to grill. 2. Plan the grill for guide and oblique cooking in excess of medium-high heat (400° to 500°F). 3. Whisk the ketchup ingredients. 4. Evenly year the patties on both equally aspects with salt and pepper, and then grill about guide medium-high heat, with the lid shut, until cooked to medium doneness (160°F), 9 to 11 minutes, turning at the time. Remove to the grill, automatically final the patties with 50 percent of the cheese, and allow unwind for 2 to 3 minutes. 5. Brush the bread on the two aspects with oil, and then grill previously mentioned oblique medium-high heat for 30 seconds. Convert the bread around and top with the getting cheese. Cook until the cheese softens, 1 to 2 minutes. serve just about every cheese-crowned patty atop a cheese-crowned piece of bread with the balsamic ketchup on the facet.","directions":"","url":"https://recipe.bluelayer.org/recipe/781/parmesan-burgers-with-balsamic-ketchup"},{"id":"762","title":"Pumpkin Butter","ingredients":"3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling) 2 tsp vanilla extract 3/4 cup apple cider or juice 1 cup packed brown sugar 2-3 cinnamon sticks 1-2 tsp pumpkin pie spice (to taste)","directions":"","url":"https://recipe.bluelayer.org/recipe/762/pumpkin-butter"},{"id":"740","title":"Sizzling and Spicy Buffalo Shrimp Dip","ingredients":"4 oz small excess weight product cheese, softened
1/2 cup lower excess weight sour cream
1/2 cup Franks incredibly hot sauce (or whatsoever scorching sauce you which includes)
1 tsp white Wine vinegar
2 cups (12.5 oz) cooked peeled huge shrimp, diced
3/4 cup small bodyweight Sargento Mexican mix","directions":"Preheat oven to 375°. Frivolously spray an 8 x 8 or 9 x 9 baking dish, or even a pie dish with cooking spray. Mix the 1st 4 ingredients jointly and 1/4 cup of the cheese; add until smooth. add the shrimp; mix very well and put in a small oven safe and sound dish. Bake in the oven until incredibly hot, about 20-25 minutes. Remove against oven and best with remaining cheese, bake until melted, relating to 4-5 minutes. Can make about 3 cups.","url":"https://recipe.bluelayer.org/recipe/740/sizzling-and-spicy-buffalo-shrimp-dip"},{"id":"734","title":"Pumpkin Hazelnut Flaugnarde (Clafoutis)","ingredients":"3 superior eggs
2 hefty egg whites
10 tbsp mild
agave nectar (or sugar)
1/2 cup unbleached
all-reason flour, sifted Pinch of salt
1 cup
1% milk
1 tsp vanilla extract
1 inch vanilla bean, break, pulp scraped out
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2/3 cup pumpkin puree, do-it-yourself or canned Baking spray
1/3 cup chopped evenly toasted hazelnuts","directions":"Preheat oven to 425°F. Spray a 9-inch pie plate with baking spray. add the hazelnuts to the dish. Location the eggs, egg whites, agave, milk, vanilla extract, vanilla bean, cinnamon, nutmeg, ginger and salt in a blender (or a foodstuff processor). mix until smooth, in excess of 30 seconds. add the pumpkin purée and add properly. add the flour and pulse until properly mixed. Pour in the batter into the pie dish. Bake for 15 minutes, then reduce the heat to 375°F and bake until the centre is exactly fastened, over 12 minutes. serve routinely.","url":"https://recipe.bluelayer.org/recipe/734/pumpkin-hazelnut-flaugnarde-clafoutis"},{"id":"733","title":"Pumpkin Roll, Lightened Up","ingredients":"For the cake:
3/4 cup
all-explanation flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp ground
allspice
1/2 tsp vanilla
1/4 tsp salt
3 higher eggs
3/4 cup granulated sugar
2/3 cup canned pumpkin Non-adhere spray (I utilised Wise Balance)
1/4 cup powdered sugar (to sprinkle on towel) For the filling:
6 oz light cream cheese,
at room temperature (NOT pounds cost-free)
3/4 cup powdered sugar
6 oz weight totally free Fage Greek Yogurt
1/2 cup chopped walnuts (optional)
1 tsp vanilla extract Powdered sugar (optional for topping)","directions":"Pumpkin Roll: Preheat oven to 375°F and House oven rack in the heart of the oven. Spray a 15 x 10 inch baking pan with non-adhere spray, line it with parchment paper, then spray a small even more non-adhere spray and flippantly flour the parchment paper. Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, allspice, and salt into a hefty bowl. Combat the eggs and sugar with each other in your electrical mixer or hand mixer. Combat on high rate for 5 minutes, or until thick, faded yellow, and fluffy. (Any time you little by little strengthen the beaters the batter will tumble back again into the bowl inside gradual ribbons.) Combat in the vanilla extract and pumpkin puree. Making use of a spatula, carefully fold in the sifted flour blend. Pour the batter into the written pan, frivolously spreading the cake batter with a spatula or knife. Bake about 13 – 15 minutes, or until a toothpick inserted in the heart will come out new and the cake, the moment frivolously pressed, springs again. Sprinkle a fresh new dish towel with confectioners’ sugar. Routinely on getting rid of the cake in opposition to the oven invert the pumpkin roll on to the fresh new dish towel. Intently remove the parchment paper to the backside of the cake and sprinkle flippantly with confectioners sugar; roll the pumpkin roll up with the towel, despite the fact that it is nevertheless warm and pliable. Position on a twine rack to great. Filling: Battle the product cheese, yogurt, and vanilla extract until mild and fluffy. add the sugar and fight till tender; fold in the walnuts. Refrigerate at minimum one hour. To Collect: Unroll the pumpkin roll, spread with the filling, and re-roll. Go to your serving platter; cover and chill in the fridge for a pair several hours or right away. (You can serve this cake quickly nonetheless chilling it right away sets the filling and generates it less difficult to cut.) Only just before serving, evenly filth with powdered sugar.","url":"https://recipe.bluelayer.org/recipe/733/pumpkin-roll-lightened-up"},{"id":"726","title":"Crock Pot Turkey White Bean Pumpkin Chili","ingredients":"2 lb
99% lean ground turkey
1/2 tsp olive oil
1 reduced onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz cans) white northern or military services beans (I favor Goya) rinsed
and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups lower sodium, weight cost-free chicken broth Chopped cilantro
and chives for topping Salt
and pepper to taste Small excess weight sour cream for topping (optional)","directions":"Heat a heavy large saute pan about higher heat and frivolously spray with oil. add meat and cook, breaking it up until white, about 5 minutes. add to crock pot. Add oil to the saute pan, then onions, garlic, sauté above 3 – 4 minutes; add cumin and sauté an additional instant. Add to crock pot. add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. add and cook on large for 4 hrs or lower for 8 several hours. Remove bay leaves and alter seasoning to taste ahead of serving. Get pleasure from!","url":"https://recipe.bluelayer.org/recipe/726/crock-pot-turkey-white-bean-pumpkin-chili"},{"id":"713","title":"Abundant Vegetarian Baked Lovable Potato","ingredients":"4 medium sized
adorable potatoes
1/2 cup pounds no cost Greek yogurt (or mild sour cream)
1 tsp taco seasoning
1 tsp olive or canola oil
1 purple bell pepper, diced
1/2 red onion, diced
1 tsp chili powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin
A pinch of salt
1-1/3 cups canned black beans, rinsed
and exhausted
1/2 cup light or spicy salsa
1/2 cup small weight Mexican cheese mix
1/4 cup chopped scallions or cilantro","directions":"Poke holes in the potato with a fork, cook on your microwave’s potato environment until potatoes are smooth and cooked for the duration of (over 8-10 minutes on large for 4 potatoes). If you don’t add a microwave, bake about 45 minutes at 400°F. Mix yogurt and taco seasoning in a little bowl, add effectively. Warm oil in a medium pot in excess of medium heat. add peppers, onions, chili powder, paprika, cumin and salt; cook till the onions contain caramelized a little, over 5 minutes. add black beans, stir to add and heat throughout (around one more 5 minutes). Lower the potato lengthwise down the center or as I did in the picture, employ the service of a fork to pierce the top in an oval condition, then remove the final of each potato. top with 2 tbsp shredded cheese, 1/3 cup of black bean mix, 2 tbsp Greek yogurt mix and 2 tbsp salsa of salsa. Take pleasure in!","url":"https://recipe.bluelayer.org/recipe/713/abundant-vegetarian-baked-lovable-potato"},{"id":"673","title":"Pumpkin Spiced Oatmeal Pecan Cookies","ingredients":"1 cup
all cause flour
2 cups straightforward oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tsp pumpkin pie spice
2 tbsp unsalted butter, space temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 huge egg
6 tbsp canned pumpkin (not pumpkin pie filling)
2 tsp vanilla extract
3/4 cup chopped pecans","directions":"Preheat oven to 350°; line 2 baking sheets with parchment paper or use a silpat. In a medium bowl, whisk alongside one another flour, oats, baking powder, baking soda, salt, pumpkin spice and cinnamon. in a large bowl, with a mixer, product alongside one another the butter and the sugars on medium rate. Add the egg, adopted by means of the pumpkin and vanilla extract. Performing by way of hand, stir in the flour blend and the oats until only blended and no streaks of flour keep on being; stir in the pecans. Get rid of 1 tablespoon of the dough at a period on to composed baking sheets. Bake for regarding 10-12 minutes, or until cookies turn out to be gentle brown at the edges. Neat on baking sheet for 3 or 4 minutes, then go to a twine rack to amazing totally. Can make 32 cookies, 1 tbsp each. Splenda Enthusiasts: Alternative all the brown sugar with 1/4 cup Splenda brown sugar mix, and all the white sugar for 1/4 cup Splenda sugar mix. Specifics stay the similar.","url":"https://recipe.bluelayer.org/recipe/673/pumpkin-spiced-oatmeal-pecan-cookies"},{"id":"671","title":"Cuban Sandwich Quesadilla","ingredients":"1 cut diminished bodyweight swiss (I employed Sargento) 1 oz ham (I works by using Hillshire Farm 97% pounds absolutely free) 1 minimize kosher pickle Mustard 6 inch small carb complete wheat tortilla (La Tortilla Manufacturing facility) Warm a non-adhere pan in excess of small warm. Spray with cooking spray and stage tortilla on pan. on 50 percent of the tortilla, desired destination a piece of cheese, pork, ham, pickle and mustard. Whilst cheese is melted, fold the quesadilla within 50 percent and turn to warm other facet. Remove in opposition to warm and reduce into 3 areas.","directions":"","url":"https://recipe.bluelayer.org/recipe/671/cuban-sandwich-quesadilla"},{"id":"666","title":"Pumpkin Spiced Product Cheese","ingredients":"8 oz Philadelphia
1/3
a lot less-pounds product cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
2 tbsp brown sugar, packed
1 tbsp honey","directions":"Add all the ingredients in a medium bowl and battle until tender. You Can efficiently halve this recipe if you want to deliver a lot less. I application on generating a No bake cheesecake with the leftovers!","url":"https://recipe.bluelayer.org/recipe/666/pumpkin-spiced-product-cheese"},{"id":"659","title":"Roasted Pumpkin Sage Soup","ingredients":"2 medium (6 pounds general) sugar pumpkins or pumpkin pie pumpkins
1 tbsp butter (olive oil for dairy-free of charge)
3/4 cup shallots, diced
3 cloves garlic, chopped
4 cups weight cost-free, lower sodium chicken broth (vegetarians can employ the service of vegetable stock)
1 tbsp fresh sage,
additionally
a lot more for garnish Salt
and fresh pepper to taste Small fat sour cream for garnish,","directions":"Warm the oven to 400°F. Making use of a large, sharp knife, minimize the pumpkins within fifty percent. Scoop out seeds and point on a baking sheet; bake for 1 – 1-1/2 several hours. Once the pumpkin is cooked and great adequate to take care of, employ the service of a spoon to scoop out the flesh. This need to deliver regarding 5 cups. Add butter to a superior pot or Dutch oven, on medium heat; add shallots and sauté right up until smooth, more than 4 minutes. add garlic and cook an further more instant. add pumpkin and broth to the pot, alongside with sage, salt and pepper and carry to a boil. Simmer, coated for about 15 minutes. Mixture in a blender or immersion blender and mix the soup until smooth. (Optional) Garnish with mild sour cream and sage. Makes 8 1/2 cups.","url":"https://recipe.bluelayer.org/recipe/659/roasted-pumpkin-sage-soup"},{"id":"648","title":"BAGUETTE BEEF BURGERS WITH BRIE","ingredients":"PATTIES 1½ weight ground chuck (80% lean) 1½ tablespoons minced fresh new Italian parsley leaves 2 garlic cloves, minced or driven throughout a thrust 1 teaspoon dried thyme Kosher salt Freshly ground black pepper 4 ounces Brie cheese, rind eradicated, chilled, and lower into 4 chunks 4 slices French baguette, just about every above ½ inch thick, slice on a sharp diagonal 2 teaspoons unsalted butter, softened 4 teaspoons complete-grain mustard 1 low thoughts frisée, light inside middle simply just 1. Blend the patty ingredients, together with ½ teaspoon salt and ¼ teaspoon pepper, and then divide into 4 equivalent-sized balls (use’t smaller the meat also significantly). With your forefinger, create a dimple in the centre of every ball of meat and add a piece of cheese. Finish the meat more than the cheese. Carefully push the meat into oblong patties of equivalent measurement (to match the sizing of the bread slices), each individual in excess of ¾ inch thick. Refrigerate the patties until prepared to grill. 2. Plan the grill for lead cooking over medium-large heat (400° to 500°F). 3. Frivolously period the patties on each aspects with salt and pepper, and then grill about lead medium-large warm, with the lid shut, until cooked to medium doneness (160°F), 8 to 10 minutes, turning at the time. Throughout the remaining second of grilling year, toast the baguette slices previously mentioned lead warm, turning as soon as. 4. Spread the butter on the baguette slices and best each and every with mustard, a patty, and frisée. serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/648/baguette-beef-burgers-with-brie"},{"id":"640","title":"Pumpkin Pie Dip","ingredients":"15 oz can pumpkin
3/4 cup brown sugar, not packed
1 tsp vanilla
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice (or
added to taste)
6 oz
0% Greek yogurt (Fage) Lower up
apples, for dipping","directions":"Mixture pumpkin with brown sugar, vanilla and spices, mixture very well. Combine in yogurt. Fold in Truwhip and chill in fridge until well prepared to consume. Makes over 6 cups.","url":"https://recipe.bluelayer.org/recipe/640/pumpkin-pie-dip"},{"id":"628","title":"Deep Dish Chocolate Chip Cookie Pie","ingredients":"2 cups pitted dates
2/3 cup unsweetened
almond milk (or milk of final decision)
2 (15 oz) cans white beans, drained
and rinsed nicely,
500g overall worn out
1 cup uncomplicated oats*
1/4 cup unsweetened
applesauce
3 tbsp oil (grapeseed, vegetable or coconut)
2 tsp natural vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips* (I made use of darkish) *For gluten totally free, be certain your oats
are experienced GF.","directions":"Preheat oven to 350°F. Grease a 10-inch springform pan and established apart. Mixture the dates with the milk until smooth a large good quality foods processor right up until rather tender. add the being ingredients (except if the chips) and mixture amazingly perfectly in the food items processor (not a blender**) until extensively tender. Stir within chips and shift to the penned pan. Bake 35 to 40 minutes until enterprise. Remove to oven and allow for it awesome 20 minutes right before eliminating to the pan. Slice into 14 slices and serve very hot crowned with pounds absolutely free frozen yogurt or your preferred topping. **Katie suggests a foods processor, if all you add is a blender, mixture inside 2 batches right up until exceptionally gentle.","url":"https://recipe.bluelayer.org/recipe/628/deep-dish-chocolate-chip-cookie-pie"},{"id":"622","title":"Sweet Potato Casserole","ingredients":"2 lbs.
adorable potatoes (around
5 medium), peeled
1/2 cup golden raisins
1 tsp
agave
1/4 tsp ground cinnamon Pinch nutmeg Pinch
allspice
8 oz can unsweetened beaten pineapple, drained
2 tbsp chopped pecans
1 cup mini marshmallows","directions":"Slice sweet potatoes into huge chunks; boil potatoes in a large pot included with water till potatoes are tender if pierced with a fork. Drain and return to the pot. Preheat oven to 400°. Frivolously spray a pie dish, casserole dish or even patient ramekins with oil, spoon in adorable potatoes. Sprinkle with pecans and marshmallows. Bake for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/622/sweet-potato-casserole"},{"id":"620","title":"Pumpkin Smoothie","ingredients":"1/2 cup pumpkin puree
1/2 cup skim milk
1/2 cup crushed ice
6 oz nonfat Greek yogurt (or simple would energy far too)
2 tsp vanilla extract
1/2 tsp pumpkin pie spice or cinnamon (to taste)
2 tsp packed brown sugar (or maple syrup to taste)","directions":"Put all ingredients in a blender and mix right up until smooth. serve with a straw.","url":"https://recipe.bluelayer.org/recipe/620/pumpkin-smoothie"},{"id":"614","title":"Mushroom Kale Lasagna Rolls","ingredients":"10 (9 oz dry) lasagna noodles, cooked
2
1/2 cups marinara sauce
5 cups kale, stems eliminated, chopped great
8 oz mushrooms, chopped fantastic
1 tsp olive oil
2 cloves garlic, chopped
15 oz
aspect skim ricotta cheese (I together with Polly-o)
1/2 cup grated Parmesan cheese
1 egg, whisked Salt
and new pepper
3 oz (10 tbsp) chapter-skim mozzarella cheese, shredded","directions":"Preheat oven to 350°. Ladle about 1 cup sauce on the backside of a 9 x 12 baking dish. Location kale in a foodstuff processor and pulse a several instances until chopped. In a large saucepan, heat oil over medium heat. add garlic and sauté right up until golden, relating to a instant. add kale, salt and pepper and sauté about 5 minutes. add mushrooms to the pan, cook till smooth, an even more 5-6 minutes. Improve salt and pepper. Add cooked kale, mushrooms, ricotta, Parmesan cheese, egg, salt and pepper in a medium bowl. Vacation put a piece of wax paper on the counter and lay out cooked lasagna noodles. Create indeed noodles are dry. Get 1/3 cup of mushroom kale mixture and spread frivolously previously mentioned noodle. Roll cautiously and Space seam facet down on to the baking dish. Repeat with remaining noodles. Ladle 1 cup of sauce over the noodles in the baking dish and ultimate just about every one with 1 tbsp mozzarella cheese. Put foil previously mentioned baking dish and bake for 40 minutes, till cheese melts. Would make 10 rolls. serve with more sauce on the aspect.","url":"https://recipe.bluelayer.org/recipe/614/mushroom-kale-lasagna-rolls"},{"id":"595","title":"Cilantro Bird Salad","ingredients":"Cilantro chicken Salad
7 oz cooked chicken breast, shredded or diced
2 tbsp light mayonnaise
1 low scallion, chopped
2 tsp lime juice
2 tbsp chopped cilantro Salt
and pepper Pinch garlic powder Pinch of cumin Pinch of chile powder Small sodium Chicken broth","directions":"Add chicken, mayonnaise, scallions, lime juice, and cilantro. Period to taste with salt, pepper, garlic powder, cumin, and chile powder. add a small chicken broth if Chicken seams much too dry, 1 tbsp at a year. *To Poach: Deal with chicken breast inside broth in a small pot, add water if it doesn’t add the chicken. add salt and pepper, a piece of celery and it’s leaves (you may add herbs including parsley, garlic, onion, or whatsoever you will need) and bring to a boil. Remove to a simmer and cook 5 minutes. Remove to heat, address restricted and allow for it sit for 15-20 minutes or until thickest portion of the breast registers 160 ranges. chicken will be cooked all through. Allow it awesome and minimize into minor cubes.","url":"https://recipe.bluelayer.org/recipe/595/cilantro-bird-salad"},{"id":"585","title":"Eggs and Troopers with Asparagus","ingredients":"4 heavy brown eggs
4 slices entire wheat toast
20 slim spears of
asparagus Salt
and fresh cracked pepper","directions":"Convey a higher pot of water to a boil about medium warm, anytime boiling add the eggs, add and established the timer for 6 minutes. Although the eggs are cooking, deliver the toast. Reduce each and every piece into 4 or 5 strips. At the time 2 minutes of cooking season keep on being for the eggs eliminate the asparagus into the pot of simmering water to cook. Even though the timer goes off, drain the eggs and asparagus and function the eggs below chilly water to avert the cooking. Remove the tops of the eggs and serve with salt and fresh new cracked pepper, toast and asparagus for dipping into the yolk.","url":"https://recipe.bluelayer.org/recipe/585/eggs-and-troopers-with-asparagus"},{"id":"568","title":"Slim Chocolate Raspberry Cheesecake","ingredients":"Cooking spray
1/2 cup (50g) crushed chocolate graham cracker crumbs
1 tbsp light butter, softened
8 oz offer lessened bodyweight product cheese, softened
1/4 cup sugar
6 oz pounds-free of charge vanilla Greek yogurt (I utilized Chobani)
2 superior egg whites
1 tsp vanilla extract
1 tbsp
all motive flour
1 oz Baker’s semi-lovable dipping chocolate
18 raspberries","directions":"Warm oven to 350°F. Spray an 8-inch sq. baking pan with non-adhere spray. Add alongside one another graham cracker crumbs and butter with a fork until blended throughout. Force lightly into backside of penned pan. Carefully combat product cheese, sugar and vanilla till tender working with an electric powered mixer. Slowly combat inside pounds absolutely free yogurt, egg whites and flour., do not over battle. Pour above graham cracker crust. Bake 25 to 30 minutes or until heart is virtually fixed. Amazing to house temperature then chill a handful of hrs in the fridge. Slice the cake into 9 slices. Soften the chocolate in the mircowave, 30 seconds at a year until melted, watchful not to melt away. Seek the services of a spatula to drizzle the chocolate all over the top of the cheesecake. Final every piece with 2 raspberries and take pleasure in!","url":"https://recipe.bluelayer.org/recipe/568/slim-chocolate-raspberry-cheesecake"},{"id":"564","title":"No-Bake Peanut Butter Pie","ingredients":"5 oz small fat product cheese, softened
1/2 cups confectioners’ sugar Small bodyweight graham cracker pie crusts
3 tbsp Hershey’s chocolate syrup","directions":"Fight product cheese and confectioners’ sugar jointly in a medium bowl. Blend within Far better ‘n Peanut Butter and overcome till tender. Fold within whipped topping. Spoon into graham cracker pie shell; add, and refrigerate until enterprise, at bare minimum 2-3 hrs. Drizzle with chocolate syrup prior to serving.","url":"https://recipe.bluelayer.org/recipe/564/no-bake-peanut-butter-pie"},{"id":"560","title":"3 Healthier Advantages Of White Tea","ingredients":"It is not only cooks yet on top of that professional medical experts who are praising the rewards of white tea for your fitness. in real truth there are innumerable choice designs of advantage of white tea that a individual can consist of and we will appearance at some persons. Nonetheless very first we will present you with a short reason as to what white tea is. It is created versus the immature tea leaves that will be selected in advance of the buds add totally opened on the plant. The reputation arrives against the silver fuzz which however handles the buds and this in switch then turns the tea white as it dries. There are a great number of choice forms of white tea accessible and this all relies on on the total of leaves to buds that are utilised in about every mix. The White Peony for instance consists of one bud for each 2 leaves in its mix despite the fact that Silver Needles (the crème de la crème) is generated totally versus the down buds and such are in a natural way decided on in a 2 working day interval in the course of early Spring. Consequently we comprise at this time seemed at what White Tea is we will previously move on to the alternate rewards a unique can revenue in opposition to getting this unique content. 1. Anti-Viral and Anti-Bacterial Consequences Scientific tests carried out at Rate School add indicated that White Tea extract may perhaps add prophylactic plans which can assistance to retard the development of micro organism which can induce Staphylococcus bacterial infections, Steptococcus bacterial infections, Pneumonia and Dental Caries. It was too discovered that White Tea is far more prosperous than Green Tea at inactivating bacterial viruses as effectively as taking an anti-viral influence on human pathogenic viruses. 2. Anti-Fungal Impression There add been experiments carried out which imply that this consists of an anti-fungal effects on Penicillium Chrysogenum and Saccharomyces Cerervisiae. It was learned that in the existence of White Tea extract these types of ended up thoroughly inactivated. 3. Pores and skin Most cancers and Mobile Hurt Stability Experts add presently learned that the White Tea extract can cover from the Langerhans mobile obliteration. It was discovered that not simply the extract safe and sound pores and skin just after publicity to sun yet far too a unique's immune procedure was restored furthermore. They way too learned that the DNA injury which transpires to cells when publicity to sun was constrained. It is imagined that the anti-oxidant attributes in the White Tea extract are the rationale for it remaining consequently prosperous. It is way too advisable that the extract may possibly present a specific with anti-growing old advantages. As a result as you can check out against about there are plenty of explanations as to what the ease of white tea can add for a individual inside invest in to guidance them reside a a great deal healthy and happier lifestyle.","directions":"","url":"https://recipe.bluelayer.org/recipe/560/3-healthier-advantages-of-white-tea"},{"id":"553","title":"Slender Pumpkin Right away Oats in just a Jar","ingredients":"Slender Pumpkin Right away Oats in a Jar","directions":"Mix the oats and 1/2 cup of the milk in a jar. Stir in the pumpkin butter, chia seeds and spices. Add banana, deal with jar, shake and refrigerate right away. The subsequent early morning remove to the fridge and enable it sit on the counter 30 minutes to choose out the chill (or you can microwave a couple seconds if you desire). Stir in the remaining milk, sprinkle with a minor cinnamon and pumpkin spice and top with pepitas. Love! Ingredients: 1/4 cup effortless oats* 1/2 cup unsweetened almond milk 2 tbsp pumpkin butter 1 tsp chia seeds Pinch cinnamon Pinch pumpkin pie spice 1/4 sliced banana (freeze the unwind for smoothies) 1/4 cup unsweetened almond milk Pinch cinnamon Pinch pumpkin pie spice 1 tbsp uncooked hulled pepitas (or any nut)","url":"https://recipe.bluelayer.org/recipe/553/slender-pumpkin-right-away-oats-in-just-a-jar"},{"id":"549","title":"Spinach and Feta Loaded Chook Breasts","ingredients":"Cooking spray or oil mister
1 tsp olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
1/4 cup chopped scallions
10 oz package deal frozen chopped spinach, thawed
and juice squeezed out
1/4 cup chopped parsley
1 tbsp clean dill
1/2 cup (2.5 oz) crumbled Feta cheese
1/3 cup excess weight cost-free ricotta
1/4 tsp kosher salt
and pepper,
as well
as
added to taste
8 skinny skinless chicken breast cutlets (1.5 pounds sum)
1 large egg
1 tbsp water
1/2 cup entire wheat expert breadcrumbs","directions":"Preheat oven to 350°F. Spray a heavy baking sheet with spray. Heat the oil a medium sauté pan. add onions, garlic and scallions and Sauté about 1 second. add spinach, parsley, dill, 1/4 tsp kosher salt and Pepper and cook an additional moment or right up until heated in the course of. Remove against warm And add in the feta and ricotta cheese. Year chicken evenly with further kosher salt and pepper to taste. Point Regarding 1/4 cup of spinach blend in the centre of the Chicken and roll, Then lay the chicken seam aspect down on a platter or piece of wax paper. Repeat with the getting chicken. Whisk the egg and water with each other in a tiny bowl with a pinch of salt. Desired destination the breadcrumbs in one more bowl. Dip the chicken rolls into the egg clean, then into the breadcrumbs and Vacation put seam aspect down on the baking sheet. Repeat with the remainder then Frivolously spray to top of the chicken with cooking spray. Bake around 25 Minutes or until cooked during.","url":"https://recipe.bluelayer.org/recipe/549/spinach-and-feta-loaded-chook-breasts"},{"id":"548","title":"10 Good reasons Why We Require To Fresh new Water","ingredients":"If your fresh water issue is how to fresh new water marks in opposition to glass vases, youre particularly touching the idea of this iceberg. If your water is new, must it go away water marks on glass vases? Top secret: You can fresh new water marks against glass vases. I have on make sure this will function on each individual vase, and urge you to seek the services of these kinds of suggestions at your private chance, yet listed here they are. Mixture equivalent pieces of chilly tea with vinegar, and dissolve a denture cleaner pill in the mix. Or fill the vase with water and reduce inside 2 Alka Seltzer drugs. Soak your vase right away in possibly answer, rinse, and dry. 10 Good reasons Why We Have to have to fresh Water 1. fresh water is essential to the human human body. The human overall body is 50 to 70 for each cent water, and demands a every month shipping and delivery of fresh water to retain conditioning. We want fresh new ingesting water. We have to have fresh water for cooking and generating drinks. Nutritious ingesting and fresh new water shift hand in hand. We should exertion to fresh new water globally in purchase to retain more than enough assets to Deliver this have to have. 2. Fresh new water is crucial to our foods. If we fall short to fresh water and maintain it fresh, we will be close up to a diet plan of infected foods. Not basically fish, nevertheless other meats, culmination, and greens will generate contamination to us. If we have to have nutritious, fresh fish to jump forth against rivers, streams, and oceans, we will add to fresh water. If we will need balanced, organic and natural establish, we will add to fresh water employed to irrigate generate. 3. fresh water is critical to human conditioning. New consuming water is large to physical fitness, still the UN and the Earth Health and fitness Business enterprise (WHO) posting that 1.1 billion Those near the entire world absence reach to fresh new consuming water. The conditioning outcomes are devastating. The UN functions 2.2 million fatalities per year to bad water and sanitation. If we fresh water, offer you greater sanitation, and educate folks how to preserve water fresh, long term centuries can love more time and balanced life. 4. Fresh new water is vital for water sports activities. A swimmer inside new water is harmless versus health conditions and disorders manufactured via infected and poisonous water. A surfer does not add to fret swallowing water in a wipe out. Boaters and other folks who employ our water for activity can chill out with out difficulty about pollutants. However, 27 decades just after the passage of the 1972 Fresh Water Act, 40% of our rivers, lakes, and estuaries had been nevertheless also polluted for harmless swimming and related water sporting activities. 5. Fresh new water is large for fish and other wildlife species. As people, we should really take into account the prerequisites of fish, whales, water chicken, and other wildlife species that dwell in water. We need to new water Whilst there are oil spills, of system, still we need to way too get the job done to fresh water flowing into our oceans, lakes, rivers, and streams. We should fresh water for wildlife that does not are living in the water, however is dependent on fresh water for exercise and hygiene. 6. We require to new water to slice down on our carbon footprint. The emissions included inside establishing bottled water are awesome. Pablo Päster, Sustainability Engineer and MBA, did a complete and exhaustive research of the rate of bringing a one liter of Fiji Water to The us. He learned that bottlers use virtually 7 periods as substantially water to bottle it than you definitely consume. The over-all selection of water utilized to create and Supply one bottle of imported water is 6.74 kg! in the procedure of generating the bottle, turning out to be water into the bottle, and giving it to you, 250g of GHG emissions ended up introduced. 7. We will need to fresh new water to reduce down on refuse. Each and every plastic ingesting-water bottle usually takes countless numbers of several years to biodegrade in a landfill. Innumerable plastic consuming-water bottles clutter the countryside. Some will be recycled, nevertheless the recycling method is claimed to pollute the surroundings with harmful carcinogens. If we fresh water consequently that it is definitely cost-free of toxins, additives, micro organism, and virus, people in america are significantly less most likely to depend on bottled water. 8. fresh rain and snow are not givens. Rain is simply one phase in the water cycle. Purely natural rain does not routinely tumble throughout the universe, filtered by means of the natural environment and presented versus normal clouds. Neither does natural snow. The rain, snow, and other precipitation we get locate their direction into the sky to bodies of water on world. If we are unsuccessful to fresh new water on entire world, we will consist of progressively polluted precipitation. Polluted precipitation is hazardous to all people and every thing on which it falls. 9. We require fresh water for all-in excess of hygiene. No matter if its your laundry in the Maytag washer, your carpet under the cleansing gadget, or your overall body beneath the shower, fresh new water is essential for all-near hygiene. Against early preschool several years onward, young children are taught correct cleanliness and it relies on on fresh new water. 10. The penalties of weak reach to new water are way too Terrific. Several contain expressed expanding difficulty that water wars are additional probably in the potential than present-day battles for oil. The place get to to fresh water is the extremely essence of lifestyle, no water may well imply no relaxation. A failure to new water presently may perhaps consequence in worldwide warfare for upcoming centuries. You might be in a position to add extra explanations. You might choice substitute explanations, still the backside line is however the very same. We will need to new water. It is wiser, and a lot less highly-priced, to retain water fresh than to attempt to fresh water that consists of turn into filthy and polluted. Will we establish this sort of knowledge for the remaining fresh water we add?","directions":"","url":"https://recipe.bluelayer.org/recipe/548/10-good-reasons-why-we-require-to-fresh-new-water"},{"id":"543","title":"Pumpkin Spiced Latte","ingredients":"1
1/2 cups bodyweight
absolutely free milk
2 tsp vanilla extract
1/2 tsp pumpkin pie spice
2 tsp sugar or sugar
alternate (to taste)
1/4 cup of coffee (or
1/2 cup potent brewed espresso is effective) Weight no cost whipped topping Pumpkin pie spice for topping","directions":"In a little pan add milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Remove against heat, stir in vanilla. Applying an immersion blender, add till comfortable (or whisk properly with a twine whisk) Pour into 2 mugs, add the very hot coffee and top with pounds absolutely free whipped cream and a dash of pumpkin pie spice on ultimate.","url":"https://recipe.bluelayer.org/recipe/543/pumpkin-spiced-latte"},{"id":"542","title":"Spinach Lasagna Rolls","ingredients":"10 oz frozen chopped spinach, thawed
and totally drained
15 oz pounds cost-free ricotta cheese (I which includes Polly-o)
1/2 cup grated Parmesan cheese
1 superior egg Salt
and fresh pepper
9 tbsp (more than
3 oz)
aspect skim mozzarella cheese, shredded","directions":"Preheat oven to 350°. Mix spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle in excess of 1 cup sauce on the backside of a 9 x 12 baking dish. Level a piece of wax paper on the counter and lay out lasagna noodles. Deliver positive noodles are dry. Choose 1/3 cup of ricotta mix and spread lightly about noodle. Roll intently and vacation put seam aspect down on to the baking dish. Repeat with remaining noodles. Ladle sauce about the noodles in the baking dish and top each individual one with 1 tbsp mozzarella cheese. Put foil in excess of baking dish and bake for 40 minutes, or until cheese melts. Generates 9 rolls. To serve, ladle a tiny sauce on the plate and top with lasagna roll.","url":"https://recipe.bluelayer.org/recipe/542/spinach-lasagna-rolls"},{"id":"519","title":"Slim Pumpkin Pie","ingredients":"2 tbsp whipped butter, softened
3/4 cup mild brown sugar, unpacked
1/2 cup excess weight no cost milk
1 superior egg
2 higher egg whites
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tsp vanilla extract
1 frozen pie crust sheet, Pillsbury (thawed to
area temperature)","directions":"Preheat oven to 350°F. Evenly dirt a high reducing board or flat appear with flour. Roll out a house temperature pie crust sheet, consequently that it gets to be slim sufficient to slash off relating to 30%, consequently that your best crust is 5 oz. Position into a 9-inch pie dish, reducing off more dough. (If you desire to miss out on this phase and Use all the dough, make improvements to energy and facts+ to 6 for every reduce). Put pumpkin puree in a higher bowl. add butter, and combine perfectly. Working with an electrical mixer, add in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Fight on medium pace until mix is soft. Pour filling into unbaked pie crust. Bake above 70 to 75 minutes, or until knife inserted in middle arrives out new. Slash into 8 slices and serve with whipped coconut product or whipped cream if most popular.","url":"https://recipe.bluelayer.org/recipe/519/slim-pumpkin-pie"},{"id":"483","title":"Full Wheat Pumpkin Pecan Pancakes","ingredients":"1 cup white full wheat flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup buttermilk
3 huge egg whites
1/4 cup canned pumpkin
2 tbsp normal maple syrup
1 tsp vanilla
2 tsp oil
3 tbsp chopped pecans Cooking spray Warmed maple syrup, for topping (far more)","directions":"Mix all dry ingredients (initial 5 ingredients) in a bowl. Add buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and combine right up until tender. add soaked ingredients with the dry and mixture perfectly with a spoon until there are no even more dry places then fold in pecans. Don’t over-combine. Warm a huge skillet on medium-small heat. Spray oil to frivolously coat and pour 1/4 cup of pancake batter. As soon as the pancake begins to bubble and the edges start out to fixed, about 2 minutes then convert the pancakes and cook an excess 1 1/2 to 2 minutes. Repeat with the remainder of the batter. To serve, top with warmed maple syrup.","url":"https://recipe.bluelayer.org/recipe/483/full-wheat-pumpkin-pecan-pancakes"},{"id":"477","title":"4 Information and facts You Under no circumstances Realized Above Absinthe","ingredients":"1) Absinthe was invented at the conclude of the eighteenth century. Absinthe was practically invented through a French physician identified as Pierre Ordinaire. He invented absinthe through distilling wormwood and couple of other herbs into an alcoholic foundation. Whilst this may possibly feel abnormal inside presentlys impressive entire world of medicines, at the period it was deemed a feasible option for clients with different diseases. 2) Even though it incorporates distinctive features that other alcoholic beverages do not, absinthe seriously includes an unbelievably large selection of liquor. To put it within angle, utmost manufacturers of Gin, whiskey and vodka consist of just about 40% liquor. Dependent on the brand name of absinthe, it can add things like everywhere against 50 to seventy p.c liquor. For that reason, whilst you really should take pleasure in any absinthe expertise you add to the fullest, create certainly you get pleasure from it responsibly and do not try to commitment a motor vehicle once expending an more time total of season with the Green Fairy. 3) Absinthe incorporates been related with the Green Fairy because the 19th century. The French at first gave absinthe the nickname La Price Verte, which the English later on translated into the Green Fairy. Unfortunately, Green Fairy is not the basically nickname that consists of been provided to absinthe in excess of the a long time. Aleister Crowley gave absinthe the nickname Green Goddess, though countless artists and poets coined the phrase Green Muse for absinthe. 4) Revolutionary science incorporates genuinely tried out to choose a stab at outlining precisely how the Green Fairy operates. in 2000, experts analyzed the outcomes of the wormwood herb on the human thoughts. The review was done through a assortment of scientists at Berkeley, the College or university of California and Northwestern College or university Health-related Higher education in Chicago. Just after long scientific tests, the researchers uncovered that wormwood (together with other products of absinthe) trigger \"CNS cholinergic receptor binding sport.\" in laymens words, absinthe seriously will add the cognitive attributes of the mind! [b][/b]","directions":"","url":"https://recipe.bluelayer.org/recipe/477/4-information-and-facts-you-under-no-circumstances-realized-above-absinthe"},{"id":"464","title":"3-PORK BURGERS Loaded WITH FETA","ingredients":"PATTIES 12 ounces lean ground pork 10 ounces sizzling or gentle Italian sausage (if procured in casings, remove casings) 2 ounces minced prosciutto 1 huge shallot, minced 2 teaspoons minced fresh new oregano leaves or ½ teaspoon dried oregano 4 garlic cloves, minced or driven all through a push ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 ounces chilly feta cheese, drained and slice into 4 squares 4 or 8 slices Italian or French bread, just about every about ½ inch thick Much more-virgin olive oil 1 garlic clove, reduce in 50% 1 cup tightly packed clean spinach leaves, separated 1. Blend the patty ingredients, and then carefully kind 8 patties of equivalent sizing, just about every about ½ inch thick. Location 4 of the patties on a effort and hard work seem. Lower every feta sq. in 50 percent horizontally, building 2 thinner blocks. Heart 2 blocks of the feta facet by means of aspect on the ultimate of each of the 4 patties. Heart the remaining 4 patties around the ultimate and drive down until each individual double patty is more than 1 inch thick. Pinch the edges collectively to seal in the cheese. Refrigerate the patties until prepared to grill. 2. Plan the grill for guide cooking about medium heat (350° to 450°F). 3. Brush the bread on the two aspects with oil. Grill the patties more than lead medium warm, with the lid shut, until cooked to medium doneness (160°F), 10 to 12 minutes, turning as soon as. For the duration of the previous second of grilling season, toast the bread in excess of guide heat, turning at the time. Remove the patties and bread to the grill and make it possible for the patties unwind for 2 to 3 minutes. Rub the bread with the minimize aspect of the garlic fifty percent. 4. Top 4 bread slices with 50 percent of the spinach, a patty, and the remaining spinach. serve scorching, open-confronted or with a moment piece of bread.","directions":"","url":"https://recipe.bluelayer.org/recipe/464/3-pork-burgers-loaded-with-feta"},{"id":"458","title":"Summer time Potato Salad with Apples","ingredients":"4 cups (22 oz) child pink or yukon gold potatoes, slash in
quarters
2 tbsp minced celery
1/4 cup red onion, finely diced
1 gala
apples, peeled
and diced into
1/2 inch chunks
2 tbsp chives, minced
1 tsp dijon mustard
1 tbsp further virgin olive oil
1 tbsp crimson Wine vinegar
1 tbsp lower pounds mayonnaise Salt
and fresh pepper","directions":"Boil potatoes in salted water right up until smooth, approx 10 – 14 minutes, or until smooth if pierced with a fork. Drain and enable great. When the potatoes are boiling, mix red onion, celery, mustard, olive oil, vinegar and mayonnaise and year with salt and pepper. Combine properly and enable the flavors marinade though the potatoes cook. After the potatoes are performed and interesting, mixture into the bowl and add chives and apples, a lot more salt and pepper to taste. serve area temperature or refrigerate till well prepared to serve. Makes 5 cups.","url":"https://recipe.bluelayer.org/recipe/458/summer-time-potato-salad-with-apples"},{"id":"445","title":"PORTABELLO BURGERS WITH CHEDDAR AND grilled Crimson PEPPERS","ingredients":"MARINADE ¼ cup furthermore 2 tablespoons much more-virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoons finely chopped shallots 1 tablespoon soy sauce ½ tablespoon honey 1 teaspoon Dijon mustard 1 garlic clove, minced or driven all through a thrust 4 superior portabello mushrooms, every 4 to 5 inches within diameter, stems and gills eliminated, wiped fresh 1 red onion, slice crosswise into 4 ½-inch slices 2 medium pink bell peppers, just about every slice into 4 planks ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 slices light cheddar cheese 4 hamburger buns, break 20 small fresh basil leaves 1. Whisk the marinade ingredients. E-book ⅓ cup of the marinade in a independent bowl for basting the mushrooms and brushing the buns. 2. Plan the grill for guide cooking over medium warm (350° to 450°F). 3. Generously brush the mushrooms and onion slices with the remaining marinade. Allow for stand at room temperature for 20 minutes. 4. Time the veggies frivolously with the salt and pepper. Grill the mushrooms, gill aspect down initially, over lead medium heat, with the lid shut, until smooth Although pierced with the idea of a knife, 8 to 12 minutes, basting with 50 percent of the reserved marinade and turning sometimes. At the identical year, grill the bell peppers and onion over lead medium warm until smooth, 8 to 12 minutes, turning at times. Throughout the closing 30 seconds to 1 second of grilling season, desired destination one cut of cheese on the gill aspect of every mushroom to soften, and toast the buns, minimize aspect down, in excess of lead heat. 5. Brush the reduce aspect of the buns with the getting reserved marinade. Develop each and every burger on a bun with 2 bell pepper planks, one mushroom, an onion cut, and 5 basil leaves. serve instantly. Shots","directions":"","url":"https://recipe.bluelayer.org/recipe/445/portabello-burgers-with-cheddar-and-grilled-crimson-peppers"},{"id":"421","title":"Simple, Unflavored, Vegan Almond Yogurt Consume","ingredients":"Ingredients 4 cups purified water 2 cups uncooked, complete almonds 1⁄4 teaspoon Yolife Yogurt Rookie — A lot more Tremendous Targeted Formulation (check out observe) 2-quart saucepan Yogurt or sweet thermometer Quart canning jar Plastic wrap Guidance 1. Soak the insane in a medium bowl protected through at minimum 1 inch of purified water for 8 hrs or right away. Drain and rinse. 2. Space the ridiculous in a blender alongside with the water. mix on large for a complete 2 minutes. 3. Anxiety the milk during a nut milk bag into a medium bowl. I do this in the kitchen area sink. Getting 2 palms, wring out the bag consequently that you extract each and every very last get rid of of valuable milk. This technique may well get a instant or 2 dependent on how meticulously your blender pulverized the ridiculous. 4. Move the nut milk to a 2-quart saucepan and heat over small warm till it reaches a temperature among 104 and 113°F. Employ the service of a yogurt or sweet thermometer though heating the liquid as a result that you dress in’t overheat it and wipe out the very important vitamins and minerals and reside enzymes. 5. Remove pan to heat and sprinkle the yogurt novice atop the warmed nut milk. Carefully stir for 15 seconds to carefully consist of it into the milk. 6. Pour the very hot milk into a fresh, quart-sizing canning jar, final with a piece of plastic wrap, then screw on the lid. The plastic wrap helps prevent the liquid contents in opposition to coming into speak to with the steel lid, which could possibly introduce an unsightly steel flavor. 7. Wrap the jar with a kitchen area towel protected with a higher rubber band, then desired destination in a sizzling desired destination these kinds of as in a sunny window, on a sunny deck, or, if your kitchen area is specially hot, on the kitchen area counter. If it’s winter season, I position my jar atop my steel heat grate on the ground. If you contain a woodstove, you can fixed the jar various ft absent, or at a length that will be certain that the milk received’t consider hotter than 113°F. 8. Keep track of on your yogurt each and every couple of hrs. You could focus that the nut milk contains divided, with a white, thick, curdled element in the vicinity of the ultimate, and a slender, clearish “almond whey” element nearer to the center or backside of the jar. That’s to be demanded. Exactly serve the jar a pair shakes to mixture, then rewrap, and mounted it back again in its scorching desired destination. Use’t anxiety that the nighttime temperature will normally eliminate and the jar will choose cooler (except if it is sitting down by a woodstove). Permit 12 to 24 hrs for the nut milk to ferment and style a instead slim yogurt. You will realize that it is prepared as soon as it is made up of thickened a little bit and choices pleasantly bitter. 9. You can retail store the yogurt consume in the similar canning jar or go it to a different fresh glass or plastic container. It will maintain refrigerated for up to 3 times.","directions":"","url":"https://recipe.bluelayer.org/recipe/421/simple-unflavored-vegan-almond-yogurt-consume"},{"id":"413","title":"Turkey Pot Pie Soup","ingredients":"1/4 cup flour
2 cups turkey stock
4 cups bodyweight free of charge milk
2 heavy celery stalks, chopped
1
1/2 cups chopped onion
8 oz sliced cremini mushrooms Fresh new ground pepper
2 tbsp chopped parsley
8 oz frozen peas
and carrots
1 tsp Turkey Much better n Boullion (or excess to taste)
2 medium (12 oz over-all) potatoes, peeled
and cubed low
16 oz cooked turkey breast, diced minor or shredded","directions":"Acquire a slurry by way of combining 1/2 cup of the chilly broth with flour in a medium bowl and whisk till properly put together. Fastened apart. Pour being broth and milk into a large pot and bit by bit carry to a boil. add celery, onion, mushrooms, parsley, fresh pepper, frozen greens, salt and return to a boil. Partly deal with and simmer on small until veggies are comfortable, about 20 minutes. Remove lid, add potatoes and cook until smooth, about 5 minutes. add turkey, and little by little whisk in slurry, stirring properly as you add. Cook one more 2-3 minutes, until soup thickens, transform salt and pepper to taste and serve. Makes in excess of 10 1/3 cups.","url":"https://recipe.bluelayer.org/recipe/413/turkey-pot-pie-soup"},{"id":"411","title":"Western Omelet Breakfast Potato Skins","ingredients":"2 medium russet potatoes Olive oil spray
2 heavy eggs
3 egg whites
2 tbsp excess weight free of charge milk
2 slim slices lean ham, chopped
2 tbsp chopped onion
1/2 cup bell pepper, chopped Salt
and new pepper
4 tbsp diminished weight cheddar cheese","directions":"Pierce potato with a fork a handful of instances all in close proximity to. Room in microwave and cook over 5 minutes for every potato. Although done, allow for to amazing sufficient to deal with. Minimize potatoes in fifty percent horizontally. Scoop out potatoes leaving relating to 1/4 inch thick wall. (Skins weigh 2.5 oz right after scooped) In a superior bowl, whisk eggs, milk, salt and pepper. add onion, pepper and ham and add nicely. Spray a medium nonstick skillet with olive oil spray and cook the eggs, blending sometimes. Warm oven to 450°. Frivolously spray potato skins on each facets with oil. Year each facets with salt and pepper. Fill with eggs and ultimate each one with 1 tbsp cheese. Position on a baking sheet and bake 5-10 minutes or until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/411/western-omelet-breakfast-potato-skins"},{"id":"375","title":"Adorable Potato Turkey Shepherds Pie","ingredients":"For the potatoes:
1-1/2 lbs. lovable potatoes, peeled, diced
3 cloves garlic
1/2 cup
1% milk
1/4 cup weight
absolutely free chicken broth*
2 tbsp low fat sour cream Salt
and pepper to taste For the filling:
1 lb
93% lean ground turkey
1 tsp olive oil
1 medium onion, diced
1 celery stalk, chopped
1 parsnip, diced
2 cloves garlic, diced
8 oz mushrooms, diced
10 oz frozen put together vegetables
2 tbsp flour (depart out to deliver gluten-absolutely free)
1 cup weight-free of charge small-sodium chicken broth*
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp recently chopped rosemary Salt
and pepper Paprika","directions":"Boil Adorable potatoes and garlic in a pot of salted water until cooked and Smooth. Drain and mash with chicken broth, sour cream, salt and pepper. Preheat oven to 400°F. In a heavy saute Pan brown turkey; period with salt and pepper. Each time cooked, Set aside on A plate. add olive oil to the pan, then add the onion and sauté one instant. add the celery, parsnip, salt and pepper to taste; cook more than 12 Minutes, till celery is tender. Add garlic and mushrooms; sauté A different 3-4 minutes. add flour, salt and pepper and mix properly. add frozen Greens, Chicken broth, tomato paste, Worcestershire sauce, Rosemary, cooked turkey, and add nicely. Simmer on small over 5-10 minutes. In 6 oven harmless affected person dishes spread 1 cup of the meat blend on the backside of just about every dish. Final just about every with 1/2 cup mashed lovable potatoes. Employ the service of a fork to scrape The ultimate of the potatoes to deliver ridges; sprinkle with paprika. Bake 20 minutes or Till potatoes flip golden. Remove in opposition to oven and make it possible for it amazing 10 Minutes just before serving.","url":"https://recipe.bluelayer.org/recipe/375/adorable-potato-turkey-shepherds-pie"},{"id":"367","title":"FONTINA-Loaded BURGERS WITH PROSCIUTTO","ingredients":"PATTIES 1½ bodyweight ground chuck (80% lean) 1 tablespoon minced fresh new sage leaves ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 2 ounces fontina cheese, slice into 4 parts ⅓ cup mayonnaise ½ teaspoon finely grated lemon zest 4 hamburger buns, crack 4 ounces thinly sliced prosciutto 2 cups kid arugula 1. Blend the patty ingredients, and then carefully style 8 patties of equivalent measurement, every about ½ inch thick. Heart one piece of cheese on ultimate of 4 patties. Middle the remaining 4 patties more than the top and thrust down until just about every double patty is above 1 inch thick. Pinch the edges alongside one another tightly to seal the cheese in. Refrigerate the patties right up until well prepared to grill. 2. Combine the mayonnaise and lemon zest. Protect and refrigerate until geared up to seek the services of. 3. Plan the grill for lead cooking around medium warm (350° to 450°F). 4. Grill the patties over guide medium heat, with the lid shut, until cooked to medium doneness (160°F), 10 to 12 minutes, turning after. 5. Develop every burger on a bun with lemon mayonnaise, a patty, prosciutto, arugula, and extra lemon mayonnaise. serve quickly.","directions":"","url":"https://recipe.bluelayer.org/recipe/367/fontina-loaded-burgers-with-prosciutto"},{"id":"352","title":"Triple Berry Crisp","ingredients":"For the filling:
1
1/2 cups sliced strawberries
1
1/2 cups blueberries
1
1/2 cups raspberries
1/4 tsp cinnamon
1 tsp lemon zest
2 tsp cornstarch
1/4 cup sugar or
agave nectar For the topping:
1 cup Quaker simple oats
1/2 cup full wheat flour
1/2 cup mild brown sugar, not packed
3/4 tsp cinnamon
1/4 cup (fifty percent
adhere) butter, melted","directions":"Heat oven to 375 stages. Blend strawberries, blueberries, raspberries, agave nectar or sugar, 1/4 tsp cinnamon and lemon zest in huge bowl. Sprinkle with cornstarch. Throw right up until fruit is included. Room fruit in an ungreased pie dish. Mix remaining ingredients. Sprinkle above fruit. Bake relating to 40 minutes or until topping is golden brown and fruit is delicate.","url":"https://recipe.bluelayer.org/recipe/352/triple-berry-crisp"},{"id":"344","title":"SPICY GINGER-SCALLION BURGERS WITH SESAME SPINACH","ingredients":"PATTIES
12 ounces ground chuck (80% lean)
12 ounces lean ground pork ½ cup thinly sliced scallions (white
and mild green sections basically)
1 piece fresh ginger, in excess of
2 inches long, peeled
and grated
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
2 garlic cloves, minced or driven during
a force ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper
2 teaspoons vegetable oil
2 teaspoons toasted sesame oil
2 tablespoons furthermore
1 teaspoon warm chili-garlic sauce, this sort of
as Sriracha, separated
8 ounces fresh kid spinach
1 tablespoon toasted sesame seeds ½ cup ketchup
4 sesame seed buns, break
1. Combine the patty ingredients,
and then carefully kind
4 patties of equivalent dimension, each individual
about ¾ inch thick. With your thumb or the back
again of
a spoon, deliver
a shallow indentation more than
1 inch vast in the centre of the patties to stop them to forming
a dome
as they cook. Refrigerate the patties till geared up to grill.
2. Plan the grill for lead cooking
above medium-high heat (400° to
500°F).
3. in
a heavy skillet in excess of medium warm, incredibly hot the vegetable oil, sesame oil,
and
1 teaspoon of the chili-garlic sauce. Slowly but surely
add the spinach via the handful
and stir basically until it commences to wilt,
2 to
3 minutes. Remove versus the warm
and
add the sesame seeds.
4. Mix the ketchup with the remaining
2 tablespoons chili-garlic sauce.
5. Grill the patties previously mentioned lead medium-high heat, with the lid shut, until cooked to medium doneness (160°F),
8 to
10 minutes, turning when. For the duration of the closing
30 seconds to
1 second of grilling season, toast the buns, minimize
aspect down,
around guide warm.
6. Develop just
about every burger on
a bun with chili-garlic ketchup,
a patty,
and sesame spinach. serve incredibly hot. Serving","directions":"Corn and Black Bean Salad.","url":"https://recipe.bluelayer.org/recipe/344/spicy-ginger-scallion-burgers-with-sesame-spinach"},{"id":"333","title":"Slim Pumpkin Butterscotch Bars","ingredients":"•
2 cups
all reason flour •
1/2 tsp baking soda •
1/4 tsp salt •
1
1/2 tsp pumpkin pie spice •
1/8 teaspoon ground cinnamon •
2/3 cup granulated sugar •
2/3 cup brown sugar, unpacked •
1/4 cup melted unsalted butter •
2 large egg whites •
1/4 cup pumpkin puree •
2 tsp normal vanilla extract •
2/3 cup butterscotch chips For the Frosting: •
8 oz
1/3 fewer weight product cheese, softened •
1/2 cup powdered sugar •
2 ounces melted semi-sweet chocolate •
1/2 tsp vanilla extract","directions":"Preheat oven to 350°F. Frivolously spray a 9 x 13 inch non-adhere baking pan with cooking spray. In a higher bowl, blend the flour, baking soda, salt, pumpkin spice and cinnamon and stir to mix. Inside one more bowl, whisk the sugars with the butter, egg whites, pumpkin and vanilla till light and fluffy. Whisk the dry ingredients into the damp ingredients within 2 additions until the batter is Really properly merged. If the batter appears to be like far more “crumbly” than delicate, add precisely a get rid of of water at a year (Just if demanded) until it smooths out. Fold in butterscotch chips. Spread batter on to the baking pan taking the again of a measuring cup to gentle lightly. Bake 14-16 minutes, till the edges are gentle brown and a toothpick inserted arrives out fresh new. Don’t previously mentioned-bake or your bars will be dry. Allow it interesting carefully on twine rack. In the meantime, plan the frosting; in a superior bowl, employ the service of an electric powered mixer to battle the product cheese, powdered sugar and vanilla till effectively-put together. Frost bars and drizzle with the melted chocolate. *To soften the chocolate, Room in a microwave harmless cup and warm 15 seconds; stir. An additional 15 seconds; stir until the chocolate is melted. After the chocolate sets, slice into 15 huge squares (5 cuts by way of 3 cuts with the knife). Then slash every sq. within fifty percent diagonally to establish triangles. Retail outlet in the fridge until geared up to serve.","url":"https://recipe.bluelayer.org/recipe/333/slim-pumpkin-butterscotch-bars"},{"id":"324","title":"Cake Decorating Tips For All Situations","ingredients":"You seriously don’t have to have a one of a kind celebration to embellish a cake, however some activities that can be produced unforgettable and additional exceptional with a decorated handle are holidays, birthdays, graduations, non secular occasions, showers, weddings, and other unique one of a kind functions. In this article are some cake decorating tips that will support you deliver any bash exclusive: Fresh new Year’s Champagne Toast Bake one 9-in. spherical and one 9x12-in. rectangle cake. Cut the round in 50%. Use one 50 percent for the top of the champagne glass. Slice a Two or 3-inch prolonged strip for the stem of the glass and a Two x 4-inch portion for the foundation of the glass. Piece them with each other to form the champagne glass. To be absolutely sure all the ingredients keep on being together, evenly frost each piece separately ahead of you piece them collectively. Room the ingredients on a cake board. Ice the top component (straight edge) of the half-round cake and the stem and base ingredients in white icing. Ice the backside component (rounded edge) of the half-round cake in light yellow or gentle pink icing to resemble champagne. Easter Egg Hunt (So simple little ones can do it!) Bake Six large muffins. Great and frost them with green icing. Generously sprinkle green shredded coconut* on final of the frosting to resemble grass. Room coloured jelly beans in the coconut as a result they are half-hidden. put tiny bunny toppers on the best of the muffins as a result they seem to be as if they are obtaining the jelly beans. *To tint shredded coconut, point coconut in a plastic bag. Add a couple of drops of food coloration. Knead color into coconut. Dry on waxed paper. Spooky Halloween Brownies (Let the small children help!) Bake your beloved brownies. As soon as cooled, lower into 3-inch circles, taking a cookie cutter or a behavior and sharp knife. Level a Halloween stencil (available in top stores) in the centre of each brownie. Sprinkle the stencil with confectioner’s (powdered) sugar. Remove the stencil. Benefit the final and the backside of brownie with idea Fourteen white icing celebrities. Brilliant Christmas Ornament Bake a one or two-layer round cake. Ice the cake delicate with white icing. Pipe tip 5 white icing traces across the top at 1-inch intervals. Array the shapes of the traces, making one directly, one zigzag, one curvy, etcetera. to resemble decorations on an ornament. Randomly pipe idea 5 icing balls and tip 16 superstars in between the traces far too to resemble decorations. ADULT BIRTHDAY/One of a kind Social gathering Allow Me Call You Sweetheart Bake a heart-shaped cake and a heart-shaped mini-cake. Ice the larger sized cake soft with crimson icing. Level the mini-cake in the centre of the much larger cake. cover the mini cake within idea 16 purple icing stars. add a tip 14 crimson icing shell border at the backside of the mini cake and a suggestion 16 pink icing shell border at the best and the bottom of the huge cake. Publish your information inside pink with idea Three on the mini-cake. Little ones BIRTHDAY Rainbow Prepare Bake 4 mini-loaf cakes. (about 3-1/2 x 4-1/2 inches each and every.) Ice each and every one delicate – one with pink icing, one with blue icing, one with green icing, and one with yellow icing. Use the cake iced in red as the engine: Create a smokestack for the engine with 2 superior marshmallows. Frost them jointly with green icing. Connect the marshmallows to the ultimate of engine with a toothpick. Making use of green icing, attach a piece of white curly ribbon or candy on the top of the smokestack for smoke and attach 2 white or yellow gum drops to the entrance of the engine for headlights. With a spatula, location a small mound of yellow icing on best of the yellow car; add minor chocolate chips to resemble coal. Position 2 or three lower plastic autos on ultimate of the blue vehicle. Stick very little stick candies, this kind of as licorice parts on final of the green vehicle to resemble steel parts. Decorate the sides of the automobiles with unique low difficult candies for decorations. For wheels: With icing the exact same coloration as the vehicle, connect Four large candy discs, this sort of as peppermint swirls, to the bottom of each individual automobile. Talk the autos with one-inch licorice whips or pretzel sticks. Up! Up! And Absent Bake 2 each: tulip, flower, butterfly and dragonfly cookies (eight total) and a 9x12-in. rectangle cake. Ice the cookies tender in different pastel colours with thinned royal icing.** Adorn the iced butterfly cookie with suggestion 3 coloured icing dots. Ice the backside 50% of the 9x12-in. cake comfortable with green icing and the top 50 percent gentle with light blue icing to resemble grass and the sky. Vacation put 2 tiny mounds of white icing on the blue half for clouds. Pat down “the clouds” with your fingers dipped inside cornstarch. Place the tulip and flower cookies in the “grass” and pipe suggestion 3 green stems and leaves, if required. Space the one butterfly cookie around the flower cookie and the other butterfly cookie and the dragonfly cookies in the “sky.” Generate your message on the cake with idea 3 white icing. **Royal Icing Recipe Two cups sifted confectioner’s sugar Two scant tablespoons meringue powder Three tablespoons water Fight all the ingredients a small tempo until the icing varieties peaks. (Makes about 1-1/2 cups)","directions":"","url":"https://recipe.bluelayer.org/recipe/324/cake-decorating-tips-for-all-situations"},{"id":"317","title":"Cute Potato Pie","ingredients":"Sweet Potato Pie
2 (1-1/2 pounds) lovable potatoes
2 tbsp mild butter, softened
3/4 cup packed gentle brown sugar
1/2 cup
1% milk
2 large eggs
1/2 tsp ground pumpkin pie spice
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 (9 inch) unbaked pie crust","directions":"Boil sweet potato entire in pores and skin for 50 to 55 minutes, or until smooth. Function chilly water above the sweet potato, and remove the pores and skin. mixture potatoes in a blender and pulse for relating to one second to remove all fibers. Point adorable potatoes in a bowl. add butter, and add effectively. Having an electrical mixer, mixture within sugar, milk, eggs, cinnamon and vanilla. Battle on medium tempo until mix is tender. Pour filling into an unbaked pie crust. Bake at 350 concentrations for 55 to 60 minutes, or right up until knife inserted in middle will come out fresh. serve with great whip and love!","url":"https://recipe.bluelayer.org/recipe/317/cute-potato-pie"},{"id":"306","title":"Increase Magnificence To Grilling","ingredients":"No matter if it really is a lower gathering of family members participants or an invitation extensive to good friends and neighbors, exciting can just take on a delightfully informal method once it truly is performed outside. Add instant sophistication to a informal ecosystem with these pleasurable and grilling suggestions absolutely sure to impress each individual guest. Be Courteous to Your Visitors Be of course to note any food limits or allergies and prepare alternative options. Plan forward. Minimize meats and veggies, fastened the desk, and toss the salad ahead of the guests appear. This will serve you added time to chill out and delight in your business enterprise. Make an Atmosphere White dinnerware generally seems relevant and pairs properly with casual double-duty prep and serving sections, such as rustic wood chopping community forums for an outside meal. Add immediate magnificence to your relaxed get-together with flowers. Exactly trim a couple stems in opposition to the garden and arrange them in glasses or bowls. Present a couple different bottles of Wine at the desk for a Good interaction rookie. The ideal Wines to serve are types that few nicely with all patterns of food and do not require much more getting older when acquired. For example, Rioja, one of Spain's oldest and utmost well-known Wines, consists of reds, whites and rose at all selling price concentrations, previous to be well prepared to drink at buy and complement meat, fish and veggies. Efficiency Is Most important To tempo up grilling season, partially precook chicken, pink meat, potatoes, carrots and other slow-cooking food in the oven or microwave. Each time grilling, if you want far more than one cooking temperature, mound some coals on one aspect to build a warm element and spread coals out on the other aspect for a cooler aspect. Grill Intelligent Even though grilling food items on skewers, reduce pieces into chunks that are way too high to fall for the duration of the grate. Or for simple cleanup, try having foil packets to grill onion rings, slices of zucchini and squash or even pineapple rings. As soon as basting, use two brushes -one green and one red. Employ the service of the green brush to baste raw meat. When the meat includes began to cook, swap to the purple brush to continue the treatment. This will guidance to avoid contamination.","directions":"","url":"https://recipe.bluelayer.org/recipe/306/increase-magnificence-to-grilling"},{"id":"305","title":"Kitchen area Survival Recipe Guide","ingredients":"You open the cookbook and look at a recipe name or a picture that tempts your tastebuds. Then you start off to browse the recipe, have an understanding of the planning is even more unachievable than you very first thing to consider, and put the guide again on the shelf. Good Common? Properly listed here's a very simple guide to aid receive you commenced: 1. Abbreviations for Measuring Tsp. = teaspoon Tbsp. = tablespoon, which equals 3 teaspoons C = cup. Idea: Attain a mounted of measuring spoons. The preset will generally add 1/4 tsp., 1/3 tsp., 1/2 tsp., 1 teaspoon and 1 tablespoon. Dry evaluate cups physical appearance including very little saucepans and can be leveled off with a knife or other directly-edged software. They occur in sets which includes the measuring spoons. Liquid measuring cups add ounce marking traces consequently you can evaluate even so numerous ounces you have to have. Suggestion: Some recipes need to have same dimensions to switch out specifically as a result understand to evaluate the right way. 2. Well-liked ingredients Deliver confident you realize what you need to have. Pointers: - Baking powder and baking soda are not the exact same. - Question the acquire supervisor at the market about end result and veggies, the meat supervisor regarding cuts of meat. - Though hoping anything at all fresh new, invest in ONE. You can usually transfer again for further if it turns out perfectly. 3. Well-known Terminology - Bake: Dry warm in the oven. Mounted oven manage to the most popular temperature When you're organizing the dish to be baked. At the time the gentle that suggests it's heating turns off, the oven is at the ideal temperature. Then put in the food items--for great achievements, centre it in the oven. - Boil: Warm a liquid until it bubbles. The more rapidly the bubbles add and the a lot more bubbles you acquire, the warmer the liquid. Some recipes call for a Mild boil--scarcely effervescent--or a rolling boil--exactly limited of boiling more than. Look at consequently it doesn't boil in excess of. - Braise: A wet cooking approach working with a small liquid that hardly bubbles on the ultimate of the stove or in the oven. This is a very good route to tenderize much less expensive cuts of meat. The pan need to be hefty and shallow with a limited-fitting lid to maintain the liquid against boiling absent. There's a ton that can be carried out for flavoring in your determination of liquid and of veggies to cook with the meat. - Broil: Flip the oven to its maximum natural environment. Put the food items on broiler pan--a 2 piece pan that lets the grease to drain absent versus the food items. in an electrical oven on the broil surroundings just the higher section heats, and you can manage how quick the foods chefs via how stop to the section you location it. Check your cooking season--it's simple to overcook food items in the broiler. - Brown: Cook until the foodstuff turns into gentle brown. Normally utilised for frying or baking. ground beef must frequently be browned (employ a frying pan) and add the grease exhausted in advance of introducing it to a casserole or meat sauce. - Fold: A smooth blending procedure that moves the spoon down to the backside of the bowl and then sweeps up, folding what was on the backside up previously mentioned the top. This is applied to combine comfortable ingredients this kind of as whipped cream or crushed egg whites. Those people ingredients basically experienced air whipped into them, as a result you have on't will need to opposite that treatment through blending way too vigorously. - Simmer: heat to precisely the start out of a boil and hold it at that actuality for as extensive as the recipe requirements. The recipe will generally call for both consistent stirring or stirring at positive periods. Presently you are geared up to do the buying and plan that recipe that you've usually ideal to try out","directions":"","url":"https://recipe.bluelayer.org/recipe/305/kitchen-area-survival-recipe-guide"},{"id":"298","title":"How To Remove Lobster Towards The Shell","ingredients":"How To Remove Lobster to The Shell Lobster is an an all-year favored seafood with highest human beings, and plenty of dishes utilizing lobsters want that the flesh be taken off against the shell. In this article are some practical strategies every time you plan a lobster dish at residence. A first course to plan a lobster, which must be alive, is to master it firmly by means of the back again, plunge it out of the blue, thoughts 1st, into a kettle of promptly boiling water, and then submerge the chill out of the entire body. Be confident to consist of a more than enough selection of water to address the lobster totally. Boil immediately for 5 minutes; then small the flame or remove to a cooler portion of the stove and cook little by little for 1/2 hour. Remove against the water and let to great. The moment remaining published in this direction, a lobster may perhaps be helped chilly or it potentially utilized in the planning of diverse generated dishes. If it is to be utilized with out even more preparing, it is sometimes helped against the shell, which is constantly break open. Mayonnaise or some other sauce is in essence aided with lobster. The flesh is taken out against the shell with a little fork as it is consumed. To remove lobster to the shell, initially pull off the 2 large claws and the 4 pairs of little claws, and crack the tail in opposition to the system. Then applying scissors, slice a solitary slit the finish duration of the shell masking the underneath section of the tail and remove the flesh in the tail in a complete, huge piece. The intestinal tract, which can be commonly uncovered, will be learned embedded in this piece and jogging the comprehensive duration. Minimize the flesh and remove it. Following remove the flesh of the system against the shell, holding simply that element which looks to be fibrous, which add the flesh of the tail. The tummy, really should not be eliminated against the shell. Unfortunately, treatment should really be taken to uncover all the flesh encompassing the bones in the bony chapter of the lobster. The coral material, that is, the roe of the lobster, really should on top of that be eradicated, as it can be employed for a garnish. With the flesh eliminated to the shell, commence to just take out the flesh in the claws. Crack open the hefty claws, taking a nut cracker or a small hammer for this cause, and remove the flesh that they consist of. If the little claws are to be utilized for a garnish, as is sometimes completed, remove the flesh with out breaking them; in a different way crack them as in the circumstance of the large kinds.","directions":"","url":"https://recipe.bluelayer.org/recipe/298/how-to-remove-lobster-towards-the-shell"},{"id":"297","title":"Barbecue Party Suggestions For A Genuinely Extraordinary Event","ingredients":"Barbecue social gathering guidelines can guidance a host put together an incredible occasion for family members and good friends. Ingesting outside the house is a favorite pastime relished by every person and coming up with the celebration can guidance create it extra unforgettable and comforting for the host. Huge or small, a barbecue party needs an ample selection of building and preparing to be certain that nearly anything is laid out accurately. It is a good idea to method the event in excess of a concept in buy to crank out a focal position for the barbecue social gathering. This route, all ingredients of the party these kinds of as the foodstuff, game titles and decorations can be formed above a central topic. Favorite themes for barbecue functions contain a Hawaiian motif, nostalgic 1970s get-together, or, if you are near the sea, opt for a beach bbq party! Coming up with the menu is potentially the top considerable part of any get-together specifically for a barbecue get together as top website visitors will be looking forward to an range of lip-smacking roasted meats dripping inside bbq sauce. Barbecue on the Beach front Absolutely everyone? Ah, what can be improved than a excellent barbecue on the seaside? The beach is surely one of the best sites to add a barbecue. Right after all, the mother nature of grilling and barbecuing as a cooking technique is that it truly is enjoyable, attention-grabbing and very profitable. Likewise, the beach Quite significantly exudes the very same surroundings. There are a good deal of enjoyable and interesting activities to do at the beach front. It truly is a vacation put wherever us residents can be on their own in their 'bare essentials' and the leisure element is certainly profitable. Positioning this kind of 2 superb tips jointly, a barbecue on the beach front is Quite substantially a recipe for a exceptional time! But right before you pack your things, gear up your grill and strike the sand for one hell of a barbecue on the seashore social gathering, bear in mind that there are unique basic safety techniques and other legislation governing seaside pieces consequently it would be ideal to consult with federal government and safe the acceptable permissions right before you even imagine relating to scheduling a seashore barbecue social gathering. Assuming you've finished that and you've already preferred a wonderful location, following would be setting up for your barbecue on the seaside. There are diverse grill designs that you could possibly use for barbecuing on the beach – you have the picket or charcoal grill, gasoline grill or you could possibly way too employ the service of a campfire tripod. Be guaranteed to station your grill in a strong desired destination, absent against any flammable product and protected against americans probably bumping into it. Convey your marinated meat, poultry or seafood in a cooler and consider them out just every time you are well prepared to start out barbecuing to avoid spoilage. Additional, the closing seasoning you would will need on your barbecue on the beach front is sand instantly? So continue to keep them covered! And of class, really don't forget about to pack those barbecue sauces and incredibly hot sauces to spice up your barbecue dishes. Take care of on your own and your friends' style buds to their line of Really scorching goods; they would truly move properly with a Terrific Beer. Now that's what I call one memorable barbecue on the beach party!","directions":"","url":"https://recipe.bluelayer.org/recipe/297/barbecue-party-suggestions-for-a-genuinely-extraordinary-event"},{"id":"292","title":"A Short Heritage of Pizza: The Dish that Conquered the Globe","ingredients":"Pizza, the path we comprehend it today, is a derivation against focaccia (from the Latin word for fire), flat bread that is made up of been written mainly because antiquity in alternative styles and garnished with herbs, olives, fat, raisin, honey, and nuts. The word pizza in Italian identifies any style of flat bread or pie—fried or baked. Despite the fact that you’d discover lots of versions of pitas or pizzas about the Mediterranean, it is in Naples that pizza in the kind we know it at present very first emerged, after the tomato seemed on the desk in the 1700s. Naples has plenty of data of pizza for the reason that about the 12 months 1000; the very first mentions call Individuals flat breads laganae, and afterwards they are referred to as picea. in people moments, pizzas were being dressed with garlic and olive oil, or cheese and anchovies, or low local fish. They were baked on the open fire and often ended up closed inside two, as a e book, to sort a calzone. Inside Naples is as well the place the initially pizzerias opened up, with brick wood-burning oven, included with lava stones versus the Mount Vesuvius. The cooks of people periods disregarded pizza because was considered a terrible people’s foodstuff, however the fresh mixture with the tomato, each time it entered the kitchen area more than the 1770s, really should add elevated some desire, even in the royal palace. Ferdinand I Bourbon, King of Naples, savored the uncomplicated food items of the people in america and went to taste the pizzas intended in the shop of Antonio Testa. He appreciated it consequently a great deal that he wished-for pizza to be incorporated in the menu at the courtroom. He failed following the competition of his wife, Queen Maria Carolina. His son Ferdinand II furthermore savored all style of popular food items and he liked pizza to the actuality that he hired Domenico Testa, son of the presently famous Antonio, to build a pizza oven in the royal palace of Capodimonte. Pizza became incredibly popular, producing its level within Neapolitan folklore. Very simple and economical, it became into the food for all us residents, even bought on the roadways, as shown in many illustrations of the period. A famous episode extensive the popularity of pizza outside of the constraints of the town of Naples. It was 1889, and Margherita, queen of Italy, was checking out the metropolis. She was told relating to pizza and desired to taste it. A well-known cook via the status of Wear Raffaele, helped through his spouse Donna Rosa, was invited to cook pizza at the royal palace. They written 3 pizzas, regular of that year: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by means of the colours of the previous pizza, which resembled the national flag, preferred that one. Considering that then this pizza is acknowledged as Pizza Margherita, and Put on Raffaele is credited with its invention, even if we recognize that it by now existed for a very long time. At the beginning of the ultimate century, with Italian immigrants, the first pizzerias seemed moreover in the United Says, exactly where pizza includes become a mass phenomenon. However, even today the least difficult pizza is uncovered inside Naples, wherever it is rigorously made with buffalo mozzarella. Advanced pizzas are considered people attained via moderate variations of the most straightforward and top popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza 4 Seasons, separated within four quadrants, each individual dressed in a option path. Pizza with incredibly hot salami, the American pepperoni pizza, is as an alternative uncovered in the Calabria put south of Naples, where this design of hot sausage is designed.","directions":"","url":"https://recipe.bluelayer.org/recipe/292/a-short-heritage-of-pizza-the-dish-that-conquered-the-globe"},{"id":"290","title":"How to cook with contemporary herbs","ingredients":"How to cook with fresh herbs Herbs are enjoyment and very simple to improve. As soon as harvested they create even the least complicated supper glance together with a connoisseur satisfaction. Through employing herbs in your cooking you can effortlessly big difference the flavors of your recipes inside countless alternative techniques, in accordance to which herbs you add. fresh herbs are best inside breads, stews, soups or veggies. Just about every season you add a alternative herb you consist of thoroughly adjusted the style. If you are a novice begin bit by bit, add basically a tiny at a period altering as you shift alongside till you comprise it exactly instantly. You will watch in utmost situations that an affected person herb is connected with a distinctive foodstuff products. Basil is paired with tomatoes, Oregano with sauces, Rosemary with lamb and Chives with butter or product cheese. Of program, none of them are restricted to Individuals merchandise, however you will view them paired highest once in a while with that exclusive foodstuff. use your creativity and experiment, experiment, experiment! You can deliver herb vinegars for salad dressings, marinades, or soups. Herb oils are exceptionally informative within cooking when a recipe calls for it. Fresh herbs as garnishes gown up any dish manufacturing it physical appearance seriously amazing. Lay affected individual sprigs of rosemary about broiled lamb chops. Chop fresh parsley and sprinkle it above the top of your potato salad. The mixtures are limitless and the final result delectable. Fresh new herbs will maintain in the fridge for few times yet then you ought to freeze them. They can be frozen by means of laying them a paper towel and placing them in a plastic bag. When they are frozen simply seek the services of them inside cooking not as garnishes. A good friend of mine washes them, puts them an ice dice tray, addresses them with water and then freezes them. The moment she specifications them for soup, stews or sauces she specifically drops a dice in. My preferred herbs to expand are basil, oregano, lemon balm, parsley and mint. Mint is suitable however be watchful, mint can around work your backyard garden. A idea in this article would be to bury an vacant espresso can and plant the mint in it. The can helps prevent the mint in opposition to “creeping” all for the duration of your backyard. I enjoy to create herb butters. Choose a 50 percent of a cup of softened butter and blend within over 4 tablespoons of a fresh herb. Lay out a piece of saran wrap, location the butter in the heart roll the saran wrap up to kind a “log” out of the butter. Put in the fridge and whenever you want a pat of butter specifically slash it off the “log”. (Hints for “log” butter: potatoes, bread, steaks, noodles or any sort of sauce). A fresh new herb in any salad dressing rather can make it sparkle. You can seek the services of any herb or a blend, be resourceful. I found out a trick a very long period in the past applying basil, lemon and avocados to deliver and fast organic and natural confront mask. Put a large handful of basil in a blender and work it on high. When the basil is made up of been pulverized, toss in a fifty percent of an avocado and a heavy teaspoon of lemon juice, mixture until smooth. Clean your confront, pat it dry and carefully rub the avocado blend on. Go away it on as extended as you including, then use sizzling water to it clean off.","directions":"","url":"https://recipe.bluelayer.org/recipe/290/how-to-cook-with-contemporary-herbs"},{"id":"288","title":"How to smoke a turkey","ingredients":"For people who very long for the superb style of smoked turkey however forgo the luxurious since of how significantly it charges in shops, just take centre! It's sudden particularly how very simple and reasonably priced it is to deliver your personalized smoked turkey at household. Not basically will you delight in this tempting morsel, however exactly imagine how a lot you'll impress your mates and relatives. You put on't will need a smoker; any lined grill will present the very same impression. Only position the turkey breast on the awesome aspect of the grill and seek the services of moist picket chips. It's necessary to allow for by yourself lots of season to smoke the turkey until it is thoroughly cooked. Smoking season relies on on the measurement of the turkey, the length versus the heat, temperature of the coals, as very well as the outdoors air temperature. You can around determine about 20 to 30 minutes for each pound of turkey, still it's large to seek the services of a meat thermometer to be positive your turkey is appropriately cooked. The turkey is completed Even though the foodstuff thermometer, positioned in the interior thigh, reaches 180° F (be indeed the thermometer is not touching the bone). Large facts about how to smoke a turkey: Food items security is of essential situation after smoking turkey. Turkey breasts, drumsticks, wings and full turkeys are all suitable for smoking, despite the fact that for basic safety's sake, adhere with entire turkeys that weigh 12 weight or considerably less. A more large turkey continues to be in the \"Risk Zone\" - among 40° F and 140° F for also prolonged. Do not things a turkey destined for smoking. Simply because smoking usually takes level at a small temperature, it can choose also very long for the temperature of the stuffing to obtain the expected temperature of 165° F, not to point out that smoked stuffing is made up of an bad style. Listed here's a superb and basic recipe: Chili-Spiced Smoked Turkey Breast 1/4 cup fresh lime juice 2 tablespoons olive oil 2 teaspoons unsweetened cocoa 2 teaspoons paprika 2 teaspoons brown sugar 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon chili powder 1 teaspoon dried thyme 2 garlic cloves, minced 1 (6-pound) full turkey breast 2 cups mesquite chips Cooking spray Add the to start with 10 ingredients in a minor saucepan; bring to a boil. Remove in opposition to heat; interesting. mix lime juice blend and turkey in a heavy zip-top plastic bag. Seal and marinate in fridge 2 several hours. Soak picket chips in water at small 30 minutes. Drain properly. Preheat gasoline grill to medium-sizzling (350° to 400°) applying both equally burners. Change still left burner off. put wooden chips in a disposable foil pan or a foil packet pierced with holes on grill around immediately burner. Remove turkey to marinade; discard marinade. Position turkey, pores and skin aspect up, on grill rack covered with cooking spray over still left burner. add and cook 1 1/2 several hours. Switch turkey in excess of; cook 15 minutes or until meat thermometer registers 170°. Remove turkey to grill. Deal with loosely with foil, and enable stand at bare minimum 10 minutes prior to carving. Discard pores and skin. Generate: 16 servings (serving dimension: 3 ounces) If you like an authentic smoker, water smokers are accessible in electric powered, gasoline or charcoal design and style, and all hard work properly. Charcoal smokers consist of 2 pans - one for charcoal and one for liquid which makes the wet, scorching smoke necessary for cooking. Those are out there anyplace barbecue grills are learned, however right here's an very affordable magic formula: get started transferring to garage sales. For some purpose, smokers glance to be a notable product or service, most likely mainly because a ton of people today use't notice how to Use them. Continue to, as pointed out more than, a smoker is not crucial to choose the comprehensive, smoky style you demand from customers. Except you're Quite into smoking plenty of choice factors (cooking, not inhaling!), it's an investment decision you can do with no. Not simply just will you help save money, you'll far too conserve House. Still, if you do add a smoker, listed here's an simple how to smoke a turkey recipe: 1 15 pound turkey, fresh new or thawed 1/4 cup butter 1/2 cup White Wine 1/2 cup honey 1/4 teaspoon cinnamon Plan smoker for a 6 to 8 hour smoke at about 230 amounts. in a saucepan soften butter. add Wine, honey and cinnamon. heat on small temperature till mixture is tender and skinny. Employing a turkey injector, inject 50% the mixture into the turkey in all meaty ingredients. Brush getting blend around turkey. You can book some of the baste to implement afterwards, through the cooking method. Location turkey in smoker. The moment the interior temperature of the turkey reaches 165 ranges the turkey is finished. Remove versus smoker and enable unwind for 10-15 minutes. Carve and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/288/how-to-smoke-a-turkey"},{"id":"287","title":"Bacon Wrapped Chicken Bites","ingredients":"Making use of centre cut bacon decreases the weight,
and wrapped in the vicinity of lean chicken breast you contain you
one tasty
appetizer! If you need
a sauce for dipping, you can Use
Adorable red chili sauce or duck sauce on the
aspect. Your low-carb close friends will thank yourself for this kind of
as they
are carb-free, gluten-free,
and semi guilt-free (just don’t take in the total batch). I employed to make this sort of with my Mother
as
a boy or girl. I keep in mind wanting for the duration of the oven doorway, waiting
around impatiently for them in direction of occur out!
1.25 kilos (3) boneless skinless chicken breast, reduce in
1-inch chunks (about
30 pieces)
Ten slices bacon, slice into thirds","directions":"Preheat oven on to 375°F. Wrap a piece of bacon about each piece of chicken; secure with a toothpick and Room on a baking sheet (use foil for simple cleanup). Bake on the small rack turning midway about Twenty five minutes, or until diligently cooked and browned. Blot on a paper towel and serve specifically away.","url":"https://recipe.bluelayer.org/recipe/287/bacon-wrapped-chicken-bites"},{"id":"276","title":"How to cook a turkey","ingredients":"The highest sizeable issue to continue to keep inside brain is that a turkey usually takes a very long even though to cook during to the bone...and retains on cooking at the time you remove it against the oven. Deliver yes to bake, braise or roast the chicken at a large more than enough temperature to retain it risk-free to take in and dress in't overcook it. Wear't depart your turkey in the oven to continue to keep it hot whilst you choose the unwind of the evening meal well prepared to serve. Get it out as before long as it's accomplished, allow for it great exterior the oven for around 20 minutes and then carve absent. You'll perspective the distinction quickly at the time a turkey is composed thoroughly: the dim meat comfortable more than enough to split aside with a fork - the white meat soaked and delightful. The magic formula is all in knowledge how to purchase and cook a scrumptious turkey! We're in this article to assist you study how to cook a turkey. How huge a turkey should really you order? You'll require at minimum amount 1 to 1½ bodyweight of turkey for each individual if you're obtaining the complete chicken, clean or frozen. Of class, it's constantly simplest to transfer greater. (The moment all, there are at bare minimum 50 tactics to serve your turkey leftovers, which add a wintertime retail store of turkey soup.) How extended to cook? Preheat the oven to 325°F (160°C) then Area the chicken in the oven to roast. A strategy to just take--Superior cooks mean striving out your capabilities with a more compact chicken right before trying to make a holiday masterpiece. Together with any other means, perfecting a turkey recipe requires prepare. Unbelievably couple of chefs can assert that their initially turkey was perfect...nevertheless with each try out you consider additional delicate with what you're accomplishing and the achievements retain starting to be far better. Straightforward ways how to cook a turkey: Allow for about 15 minutes of cooking year for every pound - around 45 minutes for each kilo unstuffed. It will consider a little bit lengthier, relating to 20 minutes for every pound or an hour for every kilo, if the chicken is cooked with stuffing. 1. Preheat oven to 325. Remove the wrapper to look at how considerably the turkey weighs and Work out approximate cooking season. Remove the giblet bag and the neck against the turkey cavity. Clean the turkey in and out and pat pores and skin dry with paper towels. 2. put turkey breast aspect up on a rack in a shallow (about 2 inches deep) roasting pan. add meat thermometer in thigh. add 1/2 cup water to the backside of pan, if most popular. 3. Cover turkey loosely with a tent of hefty-obligation aluminum foil. Roast the turkey until temperature in the thickest aspect of the thigh reaches 180°F. Cooking period will range. For case in point, a 20 pound turkey will get 4 1/4 to 5 hrs to cook, examine the temperature on the thermometer right after 4 1/4 several hours. 4. In the meantime, combine the stuffing or dressing. Desired destination in a casserole and pop it into the oven throughout the previous hour or consequently of roasting period. 5. Remove the foil tent after 1 to 1 1/2 hrs of cooking season to brown the pores and skin. Brush with vegetable oil to improve browning, if preferred. 6. A complete turkey is performed after the temperature reaches 180°F. The thigh juices should really work apparent (not crimson) any time pierced with a fork and the leg joint ought to shift freely. 7. Make it possible for the turkey to fixed 20 to 30 minutes just before carving to enable juices to saturate the meat lightly. Notice: Cooking situations do selection. Why? There are a great number of good reasons - oven temperature may possibly not be thoroughly proper, the turkey may well be extremely chilly or partly frozen, and/or the roasting pan may perhaps be also little which inhibits the move of heat. The USDA hugely suggests Use of a meat thermometer to choose doneness of turkey. This is an essential resource in finding out how to cook a turkey. Loaded Turkey: For uniform cooking achievements, the USDA suggests cooking the stuffing exterior of the chicken (view action 4 around) If you insist on stuffing the turkey, things loosely and adhere to the techniques right here. 1. Look at move one over 2. Mix stuffing and evenly fill cavity. Permit 1/2 to 3/4 cup stuffing for each pound of turkey. It is safer to understuff than to overstuff the turkey. Stuffing expands for the duration of cooking. Refrigerate any leftover stuffing and bake in greased casserole in the course of the past hour of turkey roasting year. 3. Place turkey breast facet up on a rack in a shallow (relating to 2 inches deep) roasting pan. add meat thermometer within thigh (check out Turkey Protection: Getting a thermometer). add up to 1/2 cup water to the backside of the pan, if desired. 4. Protect turkey loosely with a tent of large-obligation aluminum foil. Cooking season usually takes lengthier for a loaded turkey. For instance, a 20 pound loaded turkey will get 4 1/4 to 5 1/2 several hours to cook. 5. Remove the foil add following more than 1 to 1 1/2 hrs of cooking to brown the pores and skin. Brush with vegetable oil to improve browning, if preferred. 6. A entire turkey is carried out the moment the temperature in the thickest component of the inside thigh reaches 180°F and the stuffing is 165°F. The juices must function distinct (not purple) once a very long-tined fork is utilized to pierce the thickest portion of the thigh. 7. Monitor the inner temperature of the stuffing. Add the thermometer during the cavity into the thickest element of the stuffing and depart it for 5 minutes. Or employ the service of an prompt pink thermometer which will sign-up the temperature just after 15 seconds. The stuffing temperature will add a pair ranges soon after the turkey is taken off in opposition to the oven. If the centre of the stuffing contains not obtained 165°F when stand year, return the turkey to the oven and commence cooking.","directions":"","url":"https://recipe.bluelayer.org/recipe/276/how-to-cook-a-turkey"},{"id":"272","title":"Basic Cookware Stated","ingredients":"What is All-Clad stainless steel cookware and why is it the least complicated top-of-the-line bake ware you can order? All-Clad cookware is manufactured with a large aluminum within which extends up the sides of the pan. It is coated with a stainless metal cooking surface and consists of an outside layer of magnetic stainless steel. This model of bake ware is preferred for cooking on a gas stove where the flames can burn up up the aspects of the pots and pans. Individuals designs of pots and pans are heavier than the less highly-priced models that you locate at economical discounted suppliers. This cookware is Pretty popular in between the specialist chefs, retains up effectively within superior heat up to Five hundred stages Fahrenheit and it arrives in a nonstick version as perfectly. Possibly you including to do a lot of browning. If so you may need to use uncoated or non included cookware for your preferred recipes. A top brand name of uncoated pots and pans are made by Wolfgang Puck. Opportunities are you will by no means check out a study that will not give Wolfgang Puck large marks for its baking overall performance and rate value. Uncoated bakeware is made up of an aluminum plate as the foundation or foundation. It does not work up the aspect as does the All-Clad design which is a huge purpose why uncoated is much less expensive. Calphalon nonstick bakeware is a difficult anodized aluminum bake ware with a nonstick coating. If you are on the lookout for a more affordable brand that will operate practically as perfectly as the more pricey ones this may perhaps be what you are seeking for. Moreover it is moreover lighter inside fat than top All-Clad styles or companies. It may well need to have a very little excess electrical power on your aspect in the course of cleanup while because optimum Calphalon nonstick pots and pans are not dishwasher safe and sound. Another absolutely sure portion to this model of cookware is that it can be made use of in your oven within temperatures up to in excess of Four hundred degrees Fahrenheit. Related to Calphalon, Emeril (Emerilware) is a high fine cookware that compares favorably to other top-of-the-line pots and pans and is a rather optimistic value for the money. Your favorite recipe will however style delightful. Popular Television set chef Emeril Lagasse includes this line built through All-Clad which is equivalent to their demanding anodized cookware. The principal distinction is the styles excess to the pieces. This cookware is produced of complicated anodized aluminum with nonstick cooking surfaces. It is not proposed for the dishwasher, still arrives with a lifestyle assure. That is anything you do not see everyday. The debate about nonstick or uncoated incorporates experienced for plenty of decades, nonetheless which is genuinely superior? Experts contain normally explained that uncoated cookware gives far better success, still nonstick contains its benefits too. Fried eggs and pancakes are a several of very clear examples of food that are even more enjoyable to cook or bake on a nonstick look. No further sticking to the pan throughout cooking or cleanup. Scraping cooked eggs off the pan is not one of the utmost exciting cooking functions. Large quality nonstick skillets will contain a totally protected aluminum plate bonded with stainless metallic permitting for even warm distribution. You can way too find top brands that are dishwasher safe, When utmost producers will propose hand washing. Starting up with large good quality cookware is a should if you are looking for the utmost fascinating cooking experience. And prior to you can purchase the top sought after bakeware for your specifications you contain to inquire oneself a couple of queries. How a lot can I afford? Will it trouble me if they are not dishwasher secure? Do I will need nonstick or uncoated? Would I choose superior cookware or a lot easier cleanup? after answering People inquiries you will consist of a substantially much better concept as to the design and style of cookware easiest appropriate for your personality.","directions":"","url":"https://recipe.bluelayer.org/recipe/272/basic-cookware-stated"},{"id":"260","title":"Grill Your Steak The Directly Path","ingredients":"No make a difference what you selection in a steak, retaining superior humidity should really constantly be your intent. Once seeking for a constructive slice of beef, appear for a lower with optimistic frequent marbling. Pounds equals style as a result Really reduced fat articles within meat will have a tendency to dry it out and comprise significantly significantly less style. You need to not comprise to coat a superb piece of meat with sauce particularly to just take style, in reality you ought to prevent employing a sauce at all. You require to view obvious grains of weight working in the course of the meat still not high ingredients of pounds. If you do view greater areas effortlessly slim them off. As you cook your steak the excess weight will soften and obviously tenderize the meat. As soon as doing away with the meat versus refrigeration seasoning the meat with generous stages of salt and pepper. Innumerable other herb and spice combos can be extra to your flavor just be indeed you add a great deal of salt and pepper within addition to any other seasonings. Make it possible for the meat to appear to room temperature prior to grilling. Even though grilling your steak initially create indeed that you comprise your grill good and incredibly hot. This will offer the exterior a great crust and will much too aid seal inside its organic and natural juices. If you fire flares up at any fact, go the meat off the flame. Although you require a incredibly hot grill, you do not have to have lead flame on the meat for any extensive season interval. The worst oversight that optimum grillers create is to continuously convert the meat year and season all over again. Persistently flipping the meat does very little nevertheless bring about the meat to dry out. Flipping the steak more than and over does not create you a grill discover, performing it straight, does. in the conclude you will switch your steak 3 instances which will signify you add cooked the two facets 2 times for 3 minutes on each and every aspect. For cross-hatch marks on your meat quickly transform it 45 ranges the moment flipping. All round cooking period must be around 12 minutes. This will attain a medium exceptional steak dependent on how scorching your grill is. Given that just about every grill it alternate you will want to experiment to order the preferred accomplishment. There is no identical route to explain to Even though the steak is finished. Devoid of reducing the meat open and jeopardizing the launch of its juices, the ideal route is to possibly push the meat to decide its tenderness or employ a meat thermometer. If you decide not to force the meat, you can seek the services of you hand as a guide. For example if you just take you index finger and contact the fleshy section of your palm specifically underneath your thumb, that is what uncommon really should look which includes. Conversely if you contact you pinky to that exact portion of your palm that is the regularity of nicely carried out. As a result versus finger to the upcoming starting up with your index finger and finishing with the pinky it would be: exceptional, medium-uncommon, medium and nicely accomplished. Herb rub: 1 tablespoon dried thyme 1 tablespoon dried oregano 1 tablespoon kosher salt 2 teaspoons recently cracked black pepper 2 teaspoons mustard powder 2 teaspoons paprika 1 teaspoon onion Mixture all ingredients cautiously in a bowl. Brush the steak flippantly with olive oil and rub in herb rub.","directions":"","url":"https://recipe.bluelayer.org/recipe/260/grill-your-steak-the-directly-path"},{"id":"255","title":"Order the Maximum From Your Forged Iron Cookware","ingredients":"Solid iron cookware is an aged shaped style of cookware that even now contains a vacation put in nowadays's worldwide of revolutionary cooking. You will identify all versions of forged iron pots, pans, skillets, tea kettles, and even large dutch ovens. These who often Use forged iron swear through it's adaptability and toughness. I individually believe that that a very good mounted of solid iron cookware is difficult to battle. There are a handful of disorders that you do contain to satisfy any time getting solid iron. One of such is seasoning the fresh solid iron goods that you invest in or retaining the seasoning of the kinds you by now particular. Seasoning of forged iron is expected to market a non-adhere look on the cookware and deliver it a lot easier to fresh new. Yet another thought the moment working with forged iron cookware is holding the goods in an globe where by they will not start off to rust. Rust is one of the genuine enemies of the in a different way sturdy item. If All those 2 health conditions are satisfied, then the solid iron cookware that you purchase nowadays, may perhaps however be inside daily support a hundred many years in opposition to by now. The 1st element of seasoning forged iron is to get started with a fresh new pan. Consider the recently procured product or service and remove any adhesive in opposition to stickers, and any other overseas content material that does not belong. Washing the pan with very hot soapy water and then drying it thoroughly is in a natural way ample. Subsequent, pre-heat your oven to about 250 to 300 stages Fahrenheit. The upcoming stage is to Use lard or some other animal fat together with bacon grease to get started the seasoning treatment. Prevent vegetable oils as they are likely to acquire incredibly sticky and can destroy a brand name fresh new pan. Coat the in of the pan with the lard and House it into the pre-heated oven for in excess of 20 to 30 minutes. You will require to retain an eye on it to create confident the grease doesn't obtain as well scorching and begin to smoke through this treatment. After season incorporates handed remove the pan and just take rid of the additional grease in the solid iron pan. Then, put the pan again in the oven for an additional 20 minutes or as a result to complete the seasoning method. A clean solid iron pan may well need many treatment options which includes this to decide a positive \"layer\" of seasoning. What I signify is that you may well add to do this a number of of periods ahead of the pan commences to grow to be rather non-adhere and straightforward to use for day-to-day cooking careers. Later on, you can use the forged iron to cook and it wouldn't damage to employ the service of it to fry bacon or nearly anything fatty just about every at the time in a despite the fact that to assistance continue to keep Great seasoning on the pan. As pointed out ahead of, rust is one of solid irons legitimate inadequate info. Rust can instantly convert a desirable, perfectly experienced pan into a needless eyesore that you aren't rather yes what to do with. remaining away from forged iron against rusting is uncomplicated if you don't forget a couple of Tips. Generally retailer your solid iron in a dry issue. Do not preserve it below the kitchen area sink or striking around your stove where by it will be discovered to a reliable shipping and delivery of steam. Under no circumstances put your forged iron absent with out very carefully drying it. An very simple course to dry solid iron is to stage it in a scorching oven for about 5 minutes or put it on a stove burner on superior for a second or as a result. This will burn up off any additional water remaining over against as soon as you washed it and will practically make sure the prevention of rust. If you do uncover that your forged iron treasures comprise turn into rusted over season, there are ways to reclaim them. You could even appear throughout a interesting historical piece of forged iron at a backyard sale or flea market and make a decision to revive it. Test out my report on repairing rusted solid iron cookware for extra ideas on reviving your rusty solid iron. With a acceptable working experience in seasoning and caring for forged iron cookware, you can love all of the rewards of solid iron without having all of the negatives that are inherent to it. With the ideal treatment, the forged iron pans that you obtain and employ nowadays can be passed down to your small children and grandchildren for them to take pleasure in.","directions":"","url":"https://recipe.bluelayer.org/recipe/255/order-the-maximum-from-your-forged-iron-cookware"},{"id":"254","title":"Ten Aspects You Didn’t Recognize over Barbecue","ingredients":"From the familiar pastime’s origins to sudden recommendations and methods, this list will Deliver you with all the material you will need to wow your friends at the upcoming neighbourhood barbecue! 1) Barbecues originated in pig-pickin’s, feasts that have been well-known in the Southern United Claims earlier to the Civil War. Complete pigs were cooked and consumed by way of the crowd. 2) “Smoking” was applied as much as 6000 years ago in obtain to deliver meats risk-free to try to eat and retail store. The meat was unveiled to smoke and small heat in obtain to stay away from microorganisms and enzymes versus increasing. 3) In Australia, a barbecue is commonly referred to as a barbie. The famed statement “I’ll slip an excess shrimp on the barbie for you,” which looked in Australian tourism adverts, is generally utilised to refer to the region. 4) What highest North Us residents partake in at present isn’t seriously barbecuing. Barbecuing is cooking at temperatures about the boiling fact of water (180-220*F) for a longer period period of time, in obtain to create the meat soft whilst maintaining its organic and natural juices. Today, the method most typically employed is in fact broiling: cooking at 475-700*F in a lot significantly less season. 5) In accordance to the Barbecue Market place Affiliation, half of all marshmallows eaten in the U.S. contain been toasted over a grill. 6) For an simple direction to check how substantially propane you contain still left, carry your toilet scale exterior and weigh the gasoline tank. 7) The origin of the phrase barbecue is unclear. Some consider it came in opposition to the American-Indian phrase barbacoa for a wood on which foods were cooked. Some others say it came to the french terms “de barbe à queue,” this means “whiskers to tail.” 8) To add a smokey flavour to your gas-grill-cooked meals or food stuff cooked in the Place, Use “liquid smoke.” A condensation of serious smoke, this materials can be smoothly further to your barbecue marinade or sauce. 9) Brisket, the extremely difficult minimize of meat taken to a cow’s chest, normally takes one to 2 hours for each pound to barbecue. That’s an average Twelve several hours on the grill for a straightforward 8-pound piece! 10) Kansas Metropolis, Missouri and Lexington, North Carolina equally claim to be the barbecue capitals of the world wide. Memphis, in the meantime, stakes a assert to remaining the pork barbecue money.","directions":"","url":"https://recipe.bluelayer.org/recipe/254/ten-aspects-you-didn-t-recognize-over-barbecue"},{"id":"245","title":"Simple Summertime grilling Good results","ingredients":"Summer time nights are consequently eye-catching, you only will need to shift exterior. New off the grill and plan to appreciate Those extensive leisurely nights. In this article are some suggestions to be of course your following barbeque is a results! 1. Warm the grill. If applying charcoal, make it possible for loads of season for the coals to accomplish the suitable temperature and be tinged with ash. Spread the coals out in an even layer. You can create a double or triple layer on one facet of the grill and a solitary layer on the other for superior heat regulate. 2. A flavorful aromatic smoke provides to the aroma and penetrates the foodstuff to add a special style. You can Use wooden chips that consist of been moist within water and carry out instantly on ultimate of the coals. Or opt for fresh herbs in opposition to your back garden these as rosemary, marjoram, thyme, bay leafs or oregano and lay on to the coals. Do not employ the service of green picket, or any wooden that incorporates been addressed for Use as lumber. 3. Evenly oil the grill show up or spray with Pam. Or oil the foodstuff flippantly. Thorough, way too a lot oil will trigger flare-ups. 4. Pre-warm the grill with the lid shut for 10 or 15 minutes. on charcoal grills, the coals should really be sparkling purple with white ash forming, this can get a very little for a longer time. 5. Opt for a very good piece of meat. Meat that is high within bodyweight marbling will build a juicer BBQ solution. Significantly of the fat will cook absent throughout cooking in any case. Additional pounds on the outdoors of the meat must be trimmed, this weight does not assistance the humidity articles of the food items and will lead to flare-ups. 6. Brush the foodstuff with a water or vinegar dependent marinade and put the meat or greens on the grill. Be watchful not to overcrowd the foods. Hopefully meat need to be marinated for 1 hour or further more ahead of grilling. 7. Seek the services of ingredients of meat fewer than 1 – 2 inches thick. Grill on a incredibly hot grill and retain the lid down except if anytime brushing with marinade, monitoring for doneness, and so on. 8. Cook on one facet for 50 percent the cooking year, then brush the best with added marinade and change to cook the other facet. Prevent turning even more than essential, as this can avert caramelization. 9. Hold a spritzer bottle easy to aid package deal with flare-ups. If flare-ups materialize, movement the food items to avert burning. Constantly, moving the foods is adequate to take care of the flare; even now, your can spritz with a fine mist of water if demanded. 10. Barbeque sauces frequently add a ton of sugar and will burn off if employed way too quickly. Employ sauce as the foods is practically organized to remove and cook basically prolonged adequate to just preset the sauce- 10 minutes or fewer. 11. use a meat thermometer to watch doneness. Prevent pricking the meat unnecessarily as juices will drain absent. 12. Love!","directions":"","url":"https://recipe.bluelayer.org/recipe/245/simple-summertime-grilling-good-results"},{"id":"243","title":"Sophisticated Fun With out Breaking The Financial institution","ingredients":"Superior information for the upcoming period you're taking into consideration hosting a get together. You put on't contain to really feel dizzy, confused and total of thoughts: I put on't contain a innovative bone in my overall body-how will I beautify without paying out a fortune? What will I serve? You can rest and consider a deep breath. Below are a number of hints on how to crank out an economical attractiveness that you can take pleasure in specifically as significantly as your visitors. How will I enhance without having paying a fortune? You wear't add to pay back large levels of money on a thing that will simply just be utilized after. Start off via seeking near your house and perspective what you can employ to dietary supplement a unique concept. For illustration, if you're hosting a luncheon for relatives or a neighborhood of buddies, acquire potted crops to in and exterior your house and destination them in the eating Space for a lush, backyard garden concept. Deliver location playing cards by means of producing each visitor's standing on a leaf. For an very affordable desk centerpiece, thoughts outside the house! Fill a long platter or wicker basket with pinecones, new fruit, outrageous, small white birch logs and child pumpkins. The Pampered Chef, the large lead supplier of kitchen area equipment, is made up of some interesting and multipurpose tabletop ingredients to guidance you, these types of as a Woven Options Rectangle Tray or Straightforward Additions® Exciting Mounted. Comprehensive off by sprinkling dried flower petals about the desk. You'll be stunned at how a great deal exciting you can add and how a lot money you'll conserve just through having your creativeness. What will I serve? Right here's in which highest persons strain needlessly. If you are creating a large class, preserve it uncomplicated and adhere with what you understand. Choose convenience of comfort and ease solutions these types of as prechopped greens or rotisserie chickens. Use't be concerned to request mates or relatives to convey a basic facet this kind of as a marinated salad or potato dish. For considerably less official events, buy treats that your visitors can graze on-combined mad, chilly cuts, crackers and unique cheeses, created salads and fresh salsa and chips. The Pampered Chef® incorporates innumerable easy nonetheless sensational recipe guidelines to guidance you just take within and out of the kitchen area all of a sudden, consequently you can be a part of your close friends in the festivities. To be sure to even the top discriminating palate, serve an stylish appetizer this kind of as Baked Brie. Alongside with your preferred drinks, and festive songs, you're properly on your path to hosting this yr's \"Affair to Keep in mind!\" Baked Brie with Apples & Cranberries Prep period: 15 minutes 1/2 cup chopped apple (1/2 medium apple) 1/4 cup sliced natural and organic almonds 1/4 cup dried cranberries 1 tablespoon packed brown sugar 1/4 teaspoon Pantry Korintje Cinnamon 1 tablespoon butter or margarine, melted 1 spherical (8 ounces) Brie cheese (over 4 inches in diameter) Crackers or cocktail bread slices 1. Preheat oven to 350° F. Coarsely chop apple with foodstuff chopper. Blend apple, almonds, cranberries, brown sugar and cinnamon in tiny batter bowl; mix carefully. Stir inside butter exactly until ingredients are moistened. 2. Reduce Brie in fifty percent horizontally taking utility knife. Level one 50 percent of Brie, rind aspect down, on tiny bar pan. Spoon fifty percent of the apple mixture on to backside fifty percent of Brie, spreading flippantly. Final with being 50% of Brie, rind aspect up. Spoon remaining apple mixture above top. Bake 12-15 minutes or till cheese is gentle and basically starts off to soften. serve with diverse crackers or cocktail bread slices. Generate: 8 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/243/sophisticated-fun-with-out-breaking-the-financial-institution"},{"id":"241","title":"Ecu Teapot: Teakettle That Solved The West","ingredients":"The Eu Teapot contains come to be an American heirloom that maximum of us thing to consider originated right here. Craftsmen and glassblowers in opposition to Europe consist of immortalized their craft for the American market where by highest Ecu Teakettles are bought as items. A teapot Makes an beautiful reward total that provides individuality to a kitchen area and is hassle-free for each day cause. A extensive total of heritage and society is hooked up to the teapot. Its creation dates back again to the 16th century. The focus powering establishing this kitchen area staple was to offer you a vessel to brew and serve tea. Tea consists of been a prominent beverage mainly because its discovery in the 3rd century. The tea plant was to start with cultivated in the fourth century. This plant is definitely a tree of evergreen selection and can improve up to a top of above 50 toes. Having said that, for cultivation applications, it is customarily pruned into bushes and authorized to expand up to a top of 5 toes. The discovery of tea includes arguable origins. Some Deliver credit to the Chinese Emperor known as Chen Nung who reigned all through the 3rd century. It is reported that he as soon as sat underneath a tree to boil water for ingesting. The leaves of the tree Camellia sinensis missing into his bowl. The resultant blend was as a result delicious that it brought about tea producing. Some characteristic the discovery of tea to a Dharuma Buddhist monk who went to India in opposition to China in the 5th century. It is mentioned he identified a brewed consume against the leaves of the tea plant which served in holding him warn and awake. Tea generating, as practiced in historic situations was not as basic as it is currently. in the 8th century, tea leaves were being rolled manually and then dried. All those dried leaves had been ground into a powder, put together with salt and fashioned into cakes. To deliver tea, a cake was missing into a bowl of boiling water to kind a thick fluid. in the later on several years, the unfastened powder started out remaining applied. The powder was combined with warm water and a froth was whipped up, steeped, and the mix was poured. Teapots had been very first produced in China throughout the Ming Dynasty. They were being produced of pink clay referred to as \"zisha\". Teapots ended up way too regarded as teakettles and made use of in Europe simply right after 1610, each time the Dutch importers unveiled tea there. in the eighteenth century teapots have been generated of porcelain and contained inventive paintings on its rounded surfaces. The English more their contact by way of blending bone ash with porcelain clay to supply it a recently obvious glimpse. The evolution of the teapot spanned 1000's of decades to carry out its exhibit sort. Nowadays teakettles can be identified in higher forms ranging to clay, porcelain, glass to even stoneware. There are absolutely sure Reasons to be retained in intellect though picking the directly Teapot. The Eu Teapot is the top sought once of all teakettles. Do don't forget to keep track of the soon after: 1.. Appears to be like - A detail of elegance is a pleasure endlessly. Picking out a Ecu teapot that is visually interesting is the 1st move. It really should seem favourable more than enough to create a unique long to employ it. An eye-catching teakettle gets a interaction piece and Makes you have to have to clearly show it off to your people. 2.. Product - The straight written content is centered on the Use you have to have to put it to. A clay or porcelain teapot is a very good notion if you simply have to have anything at all to serve tea in. A exclusive glass teapot is preferred if you require to prevent unneeded hassles as you can brew as properly as serve tea within it. It is long lasting more than enough to be employed on the stovetop and at the very same year, it generates for wonderful tea ware for your people. 3.. Manage - Be certain that the control is of a materials that does not receive heated developing it unachievable to preserve. This should really be in particular appeared into even though getting a stovetop teapot. A deal with that Makes being scorching on heating will just serve to make improvements to your problems and the possibility of burning your arms. 4.. Movement - A Fantastic teapot is one in which the liquid will movement out easily for the duration of the spout without having any possibility of leakage. If the teapot is in a position with an infuser, its even greater, as the tea will quickly be strained on pouring. 5.. Tightness - Continue to keep in thoughts to watch that the lid of the teapot is Tightly equipped. This will make certain that tea will keep on being scorching extended and is an large for brewing Great tea (in a glass teapot just). 6.. Gravity centre of the teapot - Attempt this minor try out. Fill the teapot with water to a few-fourths of its means. Elevate and pour the water into a cup. If you obtain any issues or if the hand Makes being unbalanced, the teapot's gravity middle is not instantly. Reject this sort of an merchandise routinely. The design of Ecu teapot is an great kitchen area reward for any practically any celebration - a birthday, anniversary or Mom's Working day.","directions":"","url":"https://recipe.bluelayer.org/recipe/241/ecu-teapot-teakettle-that-solved-the-west"},{"id":"238","title":"A Beginners Guide to Chinese Cookery","ingredients":"To support you on your route to cooking Chinese food items at home, I’m going to temporarily reveal the uncomplicated instruments, ingredients and insider secrets which you have to have to recognize as a result that you can develop some simple and delicious dishes. I anticipate you enjoy the post and that it conjures up you to order cooking! Applications Whilst there are many implements and sections of instruments you can acquire, to start off on the street to cooking your private Chinese food, you exceptionally basically require a Terrific knife or 2 and a wok. Woks come inside all designs and measurements, they can be non-stick, flat-bottomed, they can even be electrical this kind of days still I still favor my old carbon metallic wok with it’s rounded bottom and one picket manage. This is a Pau wok. All those are quickly offered in Chinese supermarkets and are significantly considerably less high priced than other varieties. There is one crucial activity despite the fact that, in advance of you will be ready to cook with such a wok and that is to time it. You will will need to scrub it with a product cleaner to remove any residues of unit oil and dry it very carefully. Put the wok on the hob previously mentioned a lower heat. rub the in of the wok with two tablespoons of cooking oil taking kitchen area towel. Allow the wok warm bit by bit for Ten to 15 minutes then wipe the in with much more kitchen towel. The paper will appear absent black. serve on coating, heating and cleaning off right up until the kitchen area towel comes away clean. Your wok is at the moment well prepared to seek the services of. Right after employ, clean just in water devoid of detergent and dry appropriately around a low warm. You may well too put into practice a tiny oil if you need. This should stop the wok to rusting but if it does create rust, simply just scrub and time again. As nicely as the wok, you will require a wok stand, primarily if you add an electric hob. This retains the wok stable if you are working with it for braising or deep frying. You will additionally require a little something to stir with – any spatula, minimize or slotted spoon will do – metal for a metal wok and plastic or picket for a non-stick wok. Ingredients Just before you hurry out and obtain up the full Chinese portion at the grocery store, undergo in head that some ingredients don’t preserve perfectly if left unused. Accurately opt for everything straightforward in opposition to your most popular cookery e-book and obtain the variables that you will need for that then you can grow your determination as you breakthroughs throughout substitute dishes. Some well-known store-cupboard ingredients that you will virtually indeed have to have are darkish and light soy sauce, some variety of cooking oil and sesame oil, cornflour and rice Wine or sherry. For more content material, view my posting Chinese Cooking - ingredients and Resources. Insider secrets Stir-Frying The highest nicely identified Chinese cooking method is stir-frying. This is the place your wok will come into its individual as it’s form and size (at bare minimum Fourteen inches diameter with deep sides) is best for easy cooking. The secret to lucrative stir-frying is to add all your ingredients geared up in progress. Meat really should be slash in accordance to the recipe nonetheless normally in skinny strips. Greens in the same way still in any event ought to be of related styles and sizes to make certain even cooking. Extensive thin vegetables these kinds of as spring onions, carrots or asparagus are usually minimize on the diagonal so that added look neighborhood is revealed for more quickly cooking. Evaluate out sauce ingredients - look at the recipe - if they are all supplemental to the dish at the same year, you can put them all in one very little bowl. If cornflour is included, don’t fail to remember to offer you it a good stir ahead of introducing to the other food. Once you comprise almost everything penned, heat your wok until it is Quite warm then add oil and utilizing your desired stirring put into practice make sure that the oil is frivolously distributed previously mentioned the show up of the wok. Prior to you add your ingredients. the wok really should be so warm that it is nearly smoking - this will stop the foods in opposition to remaining greasy. The exception to this is if you are flavouring your oil with garlic, chilli, spring onions, ginger or salt - All those will melt away if the oil is way too sizzling. At this time add your other ingredients in the get outlined in the recipe and throw them about the surface of the wok making certain that practically nothing rests inside one House for far too extensive and moving the food to the center of the wok to the aspects. I propose that you have on an apron or other protecting apparel for this surgery as the foods usually spits because of to the large temperature it is cooked at. Deep Frying You can use your wok for deep frying but be Really careful that it is properly healthy on its stand. Below no scenarios depart it unattended. Deep frying in a wok makes use of much less oil than a deep fryer or saucepan still you could possibly obtain Individuals safer and much easier to use. Each time deep frying, make certainly that the oil is sizzling ample before incorporating ingredients or the food will finish up rather greasy. Try out it by way of dropping in a low piece of prepared food or a dice of bread. If the oil bubbles up around what you dropped inside then it’s scorching more than enough. Create indeed that food items to be deep fried is dried effectively on kitchen area paper or exhausted of its marinade right before cooking in different ways it will spit. Shallow Frying This is the similar as the Western technique. Fry food items on one facet, then the other and drain off any further oil ahead of introducing sauce ingredients. A organic frying pan is wonderful for this. Steaming Steaming is greatly utilized inside Chinese cookery. You can employ a bamboo steamer in a wok, a heat-proof plate positioned on a rack in a wok or other large pan or you can Use a normal Ecu steamer. If making use of a bamboo steamer or plate in a wok, carry above Two inches of water to a simmer. Put your rack into the wok (if the bamboo steamer is large adequate and will sit on the facets of the wok devoid of remaining in the water, you don’t need a rack) and balance your plate or steamer of food items on it. Put the lid on your steamer or wok and observe occasionally to see if the water desires topping up (use water which is presently hot). Whatsoever method you Use, create guaranteed that the foodstuff is more than the water position and isn’t turning out to be soaked. Braising As with Western cooking, braising is used for harder cuts of meat and features comfortable cooking of meat and/or greens within flavoured stock. Red-braising is the tactic the place food is braised in a dim liquid such as soy sauce which gives the foodstuff a red/brown shade. This type of braising sauce can be frozen and re-used.","directions":"","url":"https://recipe.bluelayer.org/recipe/238/a-beginners-guide-to-chinese-cookery"},{"id":"234","title":"Baking Versatility","ingredients":"Almost everywhere you appearance, there is a good deal of concentration on reducing the excess weight out of our day by day diets, nevertheless who requirements to slash out the fat if it implies reducing out the taste? The moment it arrives to baking, there is a route to lower down on your pounds consumption without having switching the ingredients in your most loved recipes. If you substitute to nonstick silicone bakeware, you can minimize down on your weight usage with reduced energy. For the reason that the bakeware is nonstick, you never ever comprise to employ the service of butter, shortening, or grease on your pans or sheets to guarantee very simple foodstuff elimination. The initial silicone products and solutions built particularly for baking were tiny silicone mats that healthy very well on your cookie sheet and authorized you to bake cookies with out greasing the cookie sheet or stressing in excess of the bottoms getting to be burned. These kinds of tiny mats ended up a large good results and merchants were being complicated pressed to hold them within stock. As the reputation of Those people mats grew, companies make your mind up to explore the thought of developing far more bakeware against silicone. They begun making spoons, spatulas, and whisks that may well endure higher heats and could be utilized with nonstick cookware with no fret of ruining the coating. Silicone utensils were being the perfect selection for sweet manufacturing or any other project that essential a boiling and sticky liquid to be stirred. Kitchen Present makers too launched silicone potholders and oven gloves. Mainly because they can endure heats up to 500 levels, they are the perfect insurance plan that you won’t get hold of burned Even though you pull a sizzling dish against your oven. They don’t execute heat the way that a material potholder does and they are a lot sturdier and uncomplicated to continue to keep fresh new than standard potholders. Household canners fell in enjoy with silicone baker’s mitts since they may literally obtain into a pot of boiling water to remove a sizzling jar of foods after it was done processing. As an further reward these long lasting potholders do double accountability as lid grippers creating opening jars a snap. As soon as silicone strike kitchens in the sort of baking mats, utensils, and pot holders, kitchen area experts began to check out the potential of this content material in every day baking. Instantly just about any type of bakeware that may possibly customarily be identified in stainless steel, aluminum, glass, or stoneware was remaining provided in brightly colored silicone. Merchants begun marketing muffin tins, bread loaf pans, cake pans, and pie pans. The maximum popular pieces tend to be the specialty designed cake pans that let you to deliver cakes formed which includes every thing versus roses to pumpkins. They even add mini cake pans that make client, extravagant formed cakes. The recognition of silicone bakeware skyrocketed as chefs started off to check out the positive aspects of using this content material in their kitchens. Foodstuff pop out of silicone pans with unbelievable ease. You never will need to grease, flour, or even seek the services of cooking spray on a silicone pan and that adds up to a good deal of energy and fat grams held with each and every meal. Due to the fact silicone is amazingly versatile, it is very simple to bend and twist it as a result that cakes and breads pop out conveniently. You hardly ever contain to strain baked products out of the pan, so they keep there condition and you don’t view a lot of split and broken cakes. Silicone is a bakers dream as soon as it comes to making frivolously cooked cuisine. The written content distributes warm lightly, so you by no means end up with a cake that is burned about the edges and nonetheless not cooked in the middle. It in addition cools down abruptly ensuring that you foodstuff will not continue cooking and probably drying out the moment you remove them in opposition to the oven. Due to the fact silicone is nonstick, cleanup is a breeze. A small cleaning soap and water and any crumb still left on your bakeware disappears. It is nonporous, consequently it never ever keeps any odors against the foods you cook. Thoroughly versatile it goes from oven to desk to freezer and can even be thrown in the dishwasher. Once you are performed cleansing it, storage is a snap. With its adaptability, you can twist it, bend it, fold it or mash it up consequently it can suit in the smallest of drawers or cupboards. If you haven’t tried silicone bakeware, add a piece or 2 to your kitchen. You will be astonished at its excellent and versatility.","directions":"","url":"https://recipe.bluelayer.org/recipe/234/baking-versatility"},{"id":"232","title":"Come across Your Kitchen area Identity","ingredients":"What type of cook are you? Do you like to attain up early to prep the night time evening meal? Are you just also crazed to even imagine above supper right up until right after perform? Or are you one of those people who are equipped to identify a balance in about? Those are some of the queries I question inside \"Kitchen area Existence,\" my clean e-book in which I quiz website visitors to support them Calculate what form of chefs they are. I've constructed recipes and secrets that shift together with an affected person's cooking and kitchen area manage structure. The quiz achievements present me that deficiency of year is the large barrier in the kitchen area. The immediately instruments, even though, can assistance with that. Involving my ultimate 5 year-preserving kitchen area fundamentals is a vacuum-packaging equipment. My preferred is created by way of FoodSaver. Regardless of whether you're striving to maintain food stuff you've published in progress or keep the clean-cooked flavors and textures of leftovers, this equipment is an basic course to attain even more out of your year in the kitchen area. As you application your food items, you can conserve a whole lot of period if you visual appeal for recipes that enable you to employ your leftovers. I call People recipes \"kitchen area workhorses\" for the reason that one batch can produce couple of substitute foodstuff. Whilst planning a recipe to take in presently and employ the service of later on, the mystery is vacuum-sealing the leftovers to preserve freshness and reduce freezer burn up. Choose my Chili Shepherd's Pie with Buttermilk Potato Topping, for illustration. I start off with my Kitchen area Workhorse Chunky Beef Chili. The chili is fantastic as a stand-by yourself, still it's additionally a large aspect in various spin-off recipes. Then, I vacuum-deal the a lot more chili with my FoodSaver equipment and freeze the remainder in regulated measurements to Use afterwards for other recipes, together with my delightful Comfortable Beef Tacos or Chili and Macaroni Casserole. Voila! In opposition to one dinner, quite a few. CHILI SHEPHERD'S PIE WITH BUTTERMILK POTATO TOPPING (Makes 4 servings) 2 fat Yukon Gold Potatoes, peeled and minimize into 1-inch chunks 2 tablespoons unsalted butter 1/2 cup buttermilk, if possible at room temperature 1 quart Kitchen area Workhorse Chunky Beef Chili (identified on site 150 of \"Kitchen area Existence\"), heated 1 1/2 cups fresh or thawed frozen corn kernels 1/3 cup (about 2 1/2 ounces) shredded sharp cheddar cheese Situation a rack in the heart of the oven and preheat the oven to 400 concentrations. Frivolously oil an 8-inch sq. baking dish. Space potatoes in a medium saucepan and add ample chilly, frivolously salted water to protect them by means of 1 inch. bring to a boil more than high heat. Stop warm to medium and cook potatoes till comfortable, in excess of 20 minutes. Drain potatoes and shift to a bowl. add the butter. Mash potatoes with a masher or an electric powered mixer on small, slowly including the buttermilk. Year with salt and pepper. Mixture the chili and corn in the baking dish. Spread the potatoes on top of the chili and sprinkle with the cheddar. Bake right up until the cheddar melts and the topping is tinged with brown, 15 minutes to 20 minutes. serve scorching.","directions":"","url":"https://recipe.bluelayer.org/recipe/232/come-across-your-kitchen-area-identity"},{"id":"216","title":"Deep Fryer - Components of Knowledge","ingredients":"Deep Fryer - ingredients of Knowledge Of training course the Chicken doesn't start out out battered. It arrives furnished frozen inside huge cardboard containers. Just before the chicken is organized for the cooking component it should be published and season to thaw out. Each and every piece of Chicken is rinsed in chilly water, then put in a vat of tenderising, salty water to soak for various several hours in a refrigerated Place. It is all over again rinsed and held chilly, until essential for cooking. Each time demanded for cooking the chicken is breaded in a exclusive spicy flour mixture, dipped in spice water, and breaded with mixture once again. Every piece is than closely positioned in the boiling oil in the deep fryer; setting up with the large, meaty parts, and completing with the skinny bony ingredients. This provides the thick meaty sections added period to cook. They consider the newest oil in the pot to commence off the cooking course of action. The deep fryer is on a timer and section direction all through the cooking juice the timer sets off an alarm which notifies you that it's period to stir the chicken, consequently it will become all facets cooked frivolously, even the aspects touching as soon as to start with put in the fryer. Once stirring the chicken it chefs until the conclusion of cooking cycle alarm goes off. Then the pot elevator will mechanically raise the cooking basket out of the scorching oil, allowing for the chicken to drip off the extra oil. The deep fryer far too chefs French fried potatoes. Once chopping the potatoes into the elongated dice condition in a cutter, the fries are battered, dipped and battered once more. They then can be carefully lessened inside arms finish, into the boiling oil. The cooking is back again regulated through a timer, which seems Although the cooking cycle is made up of performed. Just after 4 chefs the oil in the fryer prerequisites to be filtered to new it for upcoming cooking cycles. One more alarm suggests Even though oil filtering necessities to happen. The heat on the oil is became off, as a result the oil can neat down more than enough to function with. The cooking basket is lifted and eliminated versus the fryer. A valve is became to let the oil to drain down into the filtering drawer. While the oil is made up of exhausted the vacant oil reservoir is brushed, such as the heating coil function, to remove every little thing sticking to their surfaces. A pump is grew to become on which circulates the oil continuously for the duration of the filter. The filtering can just take desired destination for 10 or 15 minutes, dependent how darkish the oil seems to be in colour. The moment the oil incorporates come to be lighter in shade it is pumped back again up to the oil reservoir, as soon as the valve at the backside of the pot includes been shut. The heating part is grew to become on and the oil is introduced again up to cooking temperature. The hideous portion is scooping out the sludge at the backside of the filter drawer. Then the cleaned filter is dusted with a exceptional powder, put back again in its point beneath the fryer pot, and all is well prepared to transfer back. Sure the fryer does top of the cooking for you however look at out for the warm oil whenever loading the foods into the cooking basket. Even putting on rubber gloves gained't close the oil against burning you, need to it splash on your arms as the foods drops into the very hot oil. The magic formula is to be courageous and gutsy. Consider the foodstuff stop to the oil just before you shed it in. That course the splash is incredibly small, and doesn't leap up to fry your wrist.","directions":"","url":"https://recipe.bluelayer.org/recipe/216/deep-fryer-components-of-knowledge"},{"id":"209","title":"Cooking Indian Foods at Household - The place to Start out?","ingredients":"If you browse my post, Curry - A Trip, created on the Curry web site of this internet site, you’ll realize that my 1st stories of the dish were being of the generic number which the British invariably cooked and ate whenever residing overseas a pair several years in the past. You’ll furthermore understand that I then identified “legitimate” Indian cookery and resolved that as I couldn’t pay for to consume out that significantly, I necessary to master how to cook the things myself. My initially prevent then, was a area bookshop, where by the final decision of guides on Indian cookery was fairly small. Sadly, I struck privileged and figured out a ebook identified as Indian Cookery by Madhur Jaffrey - what a come across. Published in very simple language yet with magnificent descriptive words and phrases and tips on what to serve with what, it was simply what I experienced been seeking for. There was a stumbling block, Regretably, which was the countless list of spices, seasonings and flavourings in the entrance of the reserve. I didn’t comprehend in which to get started - I’d listened to of Extremely a large amount of them, taking in viewed a pair Television set programmes on Indian cooking nevertheless, “guidance” I thing to consider, “getting that countless all at at the time is shifting to expense a fortune”. If you’re wanting to know the identical, have on’t anxiety. Check out in your keep cabinet. You likely currently add some of the products and solutions you will have to have. For illustration, seem to be for black peppercorns, bay leaves, chilli powder (if you’re presently a supporter of chilli con carne), ground ginger, nutmeg, cloves and cinnamon if you bake cakes or apple pies. Perhaps you’ll identify mustard seeds if you do your particular pickling and sesame seeds if you deliver rolls or cook Chinese foodstuff. That just leaves a handful of very simple ingredients which glimpse in a ton of Indian recipes - cumin, coriander, turmeric and cardamom. Usually you want ground cumin and coriander nonetheless if you acquire the full spices, you can grind them as expected (and they preserve extended that route also). The other detail I did was to pick out a very very simple recipe to begin with and I only obtained the spices I necessary for that. The upcoming year I have to have to cook an Indian dinner, I selected an additional recipe with identical ingredients as a result I experienced to only order a several far more factors. Quickly adequate I produced up a entire shop cabinet of the factors I essential and it didn’t add experienced this sort of a drastic affect on my wallet. Then there was no protecting against me - I even notice some recipes through centre currently and you can do the identical if you require to. You wear’t need to have one of a kind resources for Indian cookery, even though I wouldn’t be devoid of my electric powered espresso grinder (to grind spices) and it’s pleasant (yet not needed) to comprise the common dishes to serve your evening meal in. Other than that, you require a little bit of tolerance and it’s enjoyment to cook with a good friend consequently that you can percentage the slicing and grinding or comprise another person browse the recipe out to you action via move consequently you have on’t transfer incorrect in the center. The flavours are very good, a curry night is very sociable, consequently shift on, offer it a check out.","directions":"","url":"https://recipe.bluelayer.org/recipe/209/cooking-indian-foods-at-household-the-place-to-start-out"},{"id":"208","title":"Cooking With Honey – The Wholesome Sweetener","ingredients":"If you have to have to be ready to cook sweets without the adverse conditioning outcomes of complex sugar, honey is an Good option. Between other motives, honey is metabolized excess slowly but surely by means of your overall body, this means that you are significantly less possibly to take a sugar “large” the moment consuming some thing designed with honey. Honey can be demanding to cook with, even though, for few good reasons. Consequently numerous Those use't cook with it considering the fact that they put on't recognize how. Nevertheless as soon as you realize how to seek the services of honey in your favourite kitchen area creations, it's not demanding at all to employ the service of. The to start with trouble that honey delivers is that it burns excess simply that organic sugar. This predicament is historically eradicated by way of performing your cooking or baking at a a little bit reduced warm. The principal hurdle to cooking with honey is that it is a liquid. Changing sugar with honey will damage some recipes if you use't create an allowance for the additional liquid that the honey provides. Top muffins, straightforward straightforward breads, yeast breads, and so on you can deliver the replacement without having any adjustment. Cakes, cookies and some other recipes you really should ease the total of liquid in the recipe to account for the honey. Honey is as well unbelievably simple to employ the service of within pies. Due to the fact they are previously relatively liquid, you can exchange the sugar with honey. If the pie filling appears way too runny, only add a very little more thickener right before you pour it in your pie shell. The taste of honey can occasionally be an place, still not normally. If you are producing a recipe that you have on't will need the taste to be recognizable, there are many aspects you can check out. Very first of all, obtain the mildest flavored honey you can. Normally that will be a incredibly light clover honey. (The paler the honey, the sweeter and milder the style, within overall.) If vital, you can use component honey, and element some other sweetener, these types of as apple juice target, agave nectar, stevia, or even sugar if you add to.","directions":"","url":"https://recipe.bluelayer.org/recipe/208/cooking-with-honey-the-wholesome-sweetener"},{"id":"205","title":"Cooking in opposition to the center, and in opposition to naked fundamental principles!","ingredients":"You do not consist of to shift by way of the book to deliver scrumptious, basic, sociable food items. Straightforward dinner preparing is all about stripping cooking down to its naked fundamentals having small insider secrets and conveniences to create the utmost of your recipes. It is as a result basic: Overlook the fuss and abide by your middle. Below are some guidelines to consider the disappointment out of cooking, irrespective of whether you are stirring up meal for your friend or attempting to impress the fresh within-guidelines: Dinners-inside-a-Bag Create these types of meal luggage among superb aluminum foil and compose on them, 25 minutes at 425 F”, for illustration, with a marker pen. Even even though Jools didn’t including cooking, she hardly ever experienced a situation with cooking the luggage. I exactly software program the “Favorites Cycle, in your microwave. Right here’s exactly one model, still look cost-free to selection the recipe with factors including grated parsnip, smoked bacon or pink Wine. Chicken Breasts Baked in a Bag (Serves 2) 2 7-ounce skinless chicken breasts 1 handful of dried porcini 9 ounces of put together mushrooms, torn up 1 large wineglass of White Wine 3 hefty pats of butter 1 handful of fresh thyme 2 cloves of garlic, peeled and sliced Making use of extensive aluminum foil, create your bag by putting 2 sections on final of just about every other (above as large as 2 shoeboxes inside period), folding a few aspects in and leaving one aspect open. mixture almost everything with each other in a bowl, together with the chicken. Issue in your bag, with all the Wine, creating positive you do not pierce the foil. Conclude up the very last gain, manufacturing absolutely sure it is tightly sealed and harmless on the aspects, and drop it on to a roasting pan. Room the pan on a superior heat for one second to choose the heat relocating, and then bake in the center of a 425-level oven for 25 minutes. Naked-Bones Cooking Strategies * If you invited buddies to occur spherical still they are jogging late, pop up to 4 plates of foodstuff in the independent warming oven. Your superb foods not basically continues to be heat, yet in addition retains the kitchen area smelling Fantastic till they stroll in the doorway. * If your aspect dish is organized nevertheless you continue to consist of other aspects to cook, basically drop the pot on to the centre of the cook top. The “warming zone” there functions including a 5th burner, trying to keep it incredibly hot and liberating up the other burners as a result you can entire cooking.","directions":"","url":"https://recipe.bluelayer.org/recipe/205/cooking-in-opposition-to-the-center-and-in-opposition-to-naked-fundamental-principles"},{"id":"203","title":"Cooking As A Culinary Artwork","ingredients":"Culinary arts is the artwork of cooking. Cooking is a course to plan food items that will be consumed or helped to other Those people. The culinary arts is comprised of innumerable classes - some of which are applications, approaches, mixture of spices and ingredients that provides flavour to the foods. It by natural means desires the instantly sizes, acceptable determination and correct mixture of ingredients provided to attain most popular outcome. The variety of the Culinary arts above the worldwide mirrors quite a few things to consider this kind of as: - Monetary - Aesthetic - Dietary - Non secular - Cultural 1. The Sunrise Of Fire The culinary arts, if not generally, is connected with fire. The heat created via fire is in many cases expected to be utilized to be equipped to variation the foodstuff's texture, flavour, dietary contents and even its look. Heating is necessary in the culinary arts given that it disinfects the foods and generates it softer. The foods threat zone is about 4 to 60 concentrations Celsius. in Those people temperatures, the micro organism discovered in the identified or even all those that have been transferred to the food items can improve at a extremely alarming rate. Underneath desired diseases microbes can double their inhabitants each 20 minutes. While at a look, Those people food items may well not look damaging, Though ingested they can be. Lots of human beings comprise the misunderstanding that micro organism will die anytime we freeze our foodstuff or refrigerate them, still this basically does not rid the foods of microorganisms, simply just it slows down their development. 2. Baking Baking is likely the maximum well known section in the culinary arts. in the culinary arts, baking is the artwork of cooking foodstuff having an oven. The foodstuff is cooked during using dry heat lightly in the course of the oven and on to the foodstuff. It is made use of inside developing pastry primarily based goodies these kinds of as pies, tarts and cakes. The dry heat in the oven Reasons the starch to gelatinize and success to the browning or charring of the outside the house of the foodstuff. Some uneducated in the culinary arts may possibly consider that the charred portion or the brown component is not as scrumptious as it seems, still this section is basically what offers flavor and flavour to the baked Excellent, partially sealing the humidity of the food items. The browning crystal clear in the baked optimistic is triggered by way of the sugar caramelizing and the chemical response that occurs among the loss of sugar and the amino acid (Maillard response). Dampness in the baked goody, on the other hand, is not rather extensively saved within, in period as the goody is remaining baked it will grow to be drier and drier. 3. Boiling One more class is boiling. Boiling is anytime there is a quick vaporization of any liquid anytime the liquid is heated. Within cooking, boiling is separated into countless other classes. Blanching, a cooking expression made use of to demonstrate the submersion of foods into boiling water and eliminating it as soon as a confident interval of year and then throwing it into chilly water or permitting water work in excess of it leading to the firming of foods. Anxiety cooking is every time foodstuff is cooked in an enclosed cooking resource that would reduce the air that's coming in or transferring out of that device - this strategy speeds up the tempo of cooking. Stewing would most likely be the top prominent cooking course of action in the culinary arts office. It is a juice the place meats are slice up into lesser sections and alongside with some greens are simmered into a liquid. Simmering, then back again is a cooking strategy exactly where the liquid is scarcely stored absent against its boiling issue. Other boiling tricks are braising, codding, steaming, infusion, poaching, double steaming, steeping and vacuum flask cooking. 4. Other To maximum People, microwaving and grilling are the top well-known types of cooking. Microwaving is the best and best style of cooking; it is a solution applied mainly to reheat luxurious foods well prepared to be eaten. And for grilling, utmost Individuals add a grill station within their backyard garden. grilling is a roasting solution that is cooking instantly down below a useful resource of heat. Other roasting strategies are Barbecuing, Searing and Rotisserie. A significantly less well known technique is smoking meat, or even salting it.","directions":"","url":"https://recipe.bluelayer.org/recipe/203/cooking-as-a-culinary-artwork"},{"id":"183","title":"Baked Chicken Parmesan","ingredients":"4 (about Eight oz each) Chicken breast, fat trimmed, sliced in half to deliver 8 3/4 cup expert breadcrumbs (I applied full wheat) 1/4 cup grated Parmesan cheese Two tbsp butter, melted (or olive oil) 3/4 cup reduced excess weight mozzarella cheese A person cup marinara or Filetto di Pomodoro Cooking spray","directions":"Preheat oven toward 450°. Spray a higher baking sheet lightly with spray. Mix breadcrumbs and parmesan cheese in a bowl. Melt the butter in a further bowl. Frivolously brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the being Chicken. Flippantly spray a small even more oil on top and bake in the oven for 20 minutes. Switch chicken around, bake another 5 minutes. Clear away in opposition to oven, spoon 1 tbsp sauce previously mentioned each individual piece of chicken and top every with A single 1/2 tbsp of shredded mozzarella cheese. Bake Five far more minutes or until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/183/baked-chicken-parmesan"},{"id":"169","title":"Arroz Con Pollo","ingredients":"8 skinless chicken thighs
A single tbsp vinegar
About
1/2 garlic powder
Three tsp olive oil
1/2 onion
1/4 cup cilantro
Three cloves garlic
Five scallions
Two tbsp bell pepper
One particular tomato, diced
2
1/2 cups enriched long grain rice
4 cups water
A person chicken bouillon dice Salt in direction of taste (about
Two tsp)","directions":"House onion, cilantro, garlic, scallions and pepper in mini foods processor. Add remaining teaspoon of olive oil in direction of the skillet and sauté onion mixture on medium-low until soft, regarding Three minutes. Add tomato, cook dinner another instant. Add rice, blend well and cook dinner an additional moment. add water, bouillon (be yes it dissolves well) and being sazon, scraping up any browned bits in opposition to the bottom of the pot. Taste for salt, ought to taste salty plenty of in direction of fit your style, add far more as demanded. Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until maximum of the water evaporates and on your own watch the liquid effervescent at the top of the rice line, then avert heat toward small heat and cover. Produce guaranteed the lid has a Fantastic seal, no steam must escape (You could possibly House a piece of tin foil or paper towel in about the lid and the pot if steam escapes). Cook dinner 20 minutes without having opening the lid. Shut heat off and permit it sit with the lid on an excess Ten minutes (don’t peak!!!) Fluff with a fork and eat!","url":"https://recipe.bluelayer.org/recipe/169/arroz-con-pollo"},{"id":"165","title":"miso soup","ingredients":"Just one (2-inch) piece wakame Four cups water A person medium onion, finely chopped Just one large carrot, finely chopped Two tbsp. miso, dissolved inside Two tbsp. water A single tbsp. mirin (sweet rice wine) (optional) A single tbsp. soy sauce Chopped fresh parsley, to garnish Soak the wakame inside Just one cup of water for 10 minutes; drain. Eliminate the central rib and slash into little ingredients. in a saucepan, boil the getting water and add the onions, carrots, and wakame pieces. Avert the warm and simmer for Five minutes; the veggies ought to be basically cooked. Take out to the warm and add the dissolved miso, mirin, and soy sauce. Do not reboil, considering that this spoils the taste of the miso. Serve garnished with parsley.","directions":"","url":"https://recipe.bluelayer.org/recipe/165/miso-soup"},{"id":"153","title":"Foods STORAGE","ingredients":"The following laws of protected foods storage comprise 2 needs: 1. To keep away from contamination of foodstuff 2. To stop advancement of microbes that could possibly already be in food stuff Climate manage is an large section of foodstuff storage. Perishable meals should Be stored out of the Food Danger Zone—41°F to 135°F (5°C to 57°C)—as a great deal as potential, Considering the fact that Those temperatures guidance bacterial advancement. THE FOUR-HOUR RULE Foods is dealt with in a lot of concentrations amongst the season it is obtained and the season it is at some point Served.This progression, identified as the circulation of food, is described more in a later section. For the duration of just about every stage,foodstuff may possibly be allowed to continue being in the Food items Chance Zone for a period. To protect food and preserve it secure, observe the four-hour rule: Do not allow for foods keep on being in The Foodstuff Possibility Zone for a cumulative amount of money of additional than 4 hrs in between getting And serving. For example,visualize a foods that is left on the loading dock for Thirty minutes before Getting put into cold storage,removed from storage and remaining on the worktable for an hour Ahead of remaining prepared,and finally cooked at a small weather conditions consequently that it usually takes Three hrs To achieve a safe inner temperature (see p. 29).This food consists of expended a volume of 41/2 hours In the threat zone and need to be regarded as hazardous. Getting 1. Safe and sound food running starts the second foodstuff is unloaded to The delivery truck. in reality, it begins even former than this, with The choice of superior, respected suppliers.Continue to keep the getting Regional fresh and effectively lit. 2. Examine all deliveries.Attempt to plan deliveries all through non-peak Hrs to allow suitable season to examine the products and solutions. For the very same Reason,try out to timetable deliveries as a result they occur a single at a year. 3. Reject shipments or ingredients of shipments that are destroyed or not At the acceptable weather conditions. Frozen foodstuff should exhibit no indications Of ingesting been thawed and refrozen. 4. Label all solutions with the transport date or a use-by date. 5. Shift products routinely to acceptable storage. DRY Foods STORAGE Dry food storage pertains to those food not heading to service bacterial Advancement within their pure nation.Such food items involve Flour Sugar and salt Cereals, rice,and other grains Dried beans and peas Ready-prepared cereals Breads and crackers Oils and shortenings Canned and bottled meals (unopened) 1. Retail outlet dry meals in a neat,dry put,off the surface,away against the wall,and not beneath A sewer line. 2. Continue to keep all packing containers tightly closed to protect to insects, rodents, and dirt. Dry Meals can be contaminated,even if they don’t want refrigeration. FREEZER STORAGE 1. Preserve frozen food items at 0°F (–18°C) or small. 2. Maintain all frozen foodstuff tightly wrapped or packaged to stay away from freezer burn. 3. Label and day all items. 4. Thaw frozen meals perfectly. Do not thaw at room temperature, simply because the seem Weather will move around 41°F (5°C) in advance of the within is thawed,ensuing inside Bacterial progress.This kind of solutions could be used: • in refrigerator • Beneath cold operating water • in a microwave oven,if the solution is to be cooked or served automatically REFRIGERATOR STORAGE 1. Preserve all perishable food items the right way refrigerated. Observe that the decreased limit of the Foods Threat Zone (41°F/5°C) is basically the higher decrease for refrigerator storage.Optimum Foodstuff keep even greater at decrease temperatures.The hefty exception is new fruits And veggies, which are not viewed as possibly harmful foods. Perspective Table 2.4 for desired storage temperatures for various food. 2. Do not crowd refrigerators.Depart put in between products and solutions consequently chilly air can circulate. 3. Preserve refrigerator doorways shut except the moment removing or positioning within foodstuff. 4. Preserve cabinets and interiors of refrigerators Rinse. 5. Retailer uncooked and cooked solutions individually if Possible. 6. If uncooked and cooked food stuff should be retained in The same fridge, maintain cooked foods Over raw foods. If cooked food are held In this article raw foodstuff, they can turn out to be contaminated Via drips and spills.Then,if they are Not to be cooked back again ahead of serving,they May be damaging. 17. Continue to keep refrigerated food wrapped or included and in sanitary containers. 18. Do not permit any unsanitary show up, such as the bottoms of other bins, contact Any food items. 19. Chill food items as suddenly as possible over ice or in a cold-water bathtub right before putting in The refrigerator.A gallon of stock positioned in a refrigerator hot off the stove may perhaps choose 10 hours to shift right here 41°F (5°C),delivering germs plenty of season to develop. 10. At the time trying to keep food items these as protein salads in a chilly bain-marie or refrigerated desk For provider, do not heap the food items about the position of the container.The foods over This place will not continue being chilly sufficient. Scorching FOOD Preserving 1. To preserve foodstuff incredibly hot for support, use steam tables or other resources that will preserve All pieces of all food items above 135°F (57°C) at all situations. 2. Preserve foodstuff lined. 3. Serve foods to preserving weather as instantly as opportunity by working with ovens, steamers, Range-top pots and pans,or other cooking equipment.Do not very hot cold food items By placing them immediately in the steam table.They will take too long to heat,and microbes Will add year to grow. 4. Do not let ready-to-eat food appear in get hold of with any contaminated look. Foodstuff Storage Temperatures Raw greens and fruits (see note) 40°–45°F/4°–7°C Eggs 38°–40°F/3°–4°C Milk and cream 36°–40°F/2°–4°C Poultry and meat 32°–36°F/0°–2°C Fish and seafood 30°–34°F/–1°–1°C","directions":"","url":"https://recipe.bluelayer.org/recipe/153/foods-storage"},{"id":"143","title":"Individual HYGIENE","ingredients":"Past in this chapter,we claimed that highest food-borne ailment is brought on through microorganisms.By now We distinction that assertion a bit to say that maximum food-borne disease is brought on by microbes Spread by food stuff workers. Some contamination happens in advance of we acquire the Food, which suggests that proper purchasing and finding procedures are sizeable Pieces of a sanitation software.Nonetheless highest food stuff contamination occurs as a end result of crosscontamination, Which could be defined as the going of hazardous ingredients, Generally microorganisms,to a food from yet another foodstuff or a further surface,this kind of as resources, Worktables,or palms.Some examples of situations in which cross-contamination Can take place add the following: • Mixing contaminated leftovers with a recently cooked batch of foods. • Taking care of ready-to-eat food stuff with unclean palms. Managing quite a few models of food items Without washing hands in involving. • Reducing raw chicken, then getting the same cutting board, unsanitized, to reduce greens. • Putting ready-to-eat food items on a small refrigerator shelf and letting juices from Uncooked fish or meat to drip on to them against an higher shelf. • Wiping down get the job done surfaces with a filthy material. For the meals personnel, the very first action in preventing food-borne ailment is constructive person Hygiene.Even at the time we are balanced,we add micro organism all over our skin and in our Nose and mouth.Some of Individuals microbes, if provided the likelihood to develop in food stuff,will make Humans ill. 1. Do not get the job done with meals if your self have any communicable condition or infection. 2. Bathe or shower every day. 3. Dress in new uniforms and aprons. 4. Maintain hair neat and fresh.Constantly dress in a hat or hairnet. 5. Retain mustaches and beards trimmed and fresh. Far better nonetheless,be clean-shaven. 6. Clean palms and disclosed ingredients of arms before effort and hard work and as generally as needed through Work,which includes: • At the time consuming,consuming,or cigarette smoking. • When utilizing the toilet. • Just after touching or handling every little thing that could be contaminated with Bacteria. 7. cover coughs and sneezes,then clean hands. 8. Keep your arms away against your confront,eyes, hair,and hands. 9. Retain fingernails fresh and short.Do not use nail polish. 10. Do not smoke or chew gum despite the fact that on responsibility. 11. Address cuts or sores with fresh new bandages. 22. Do not sit on worktables. Treatment for Washing Fingers 1. Moist your arms with very hot running water. Use water as incredibly hot as your self can easily stand, nevertheless at minimum 100°F (38°C). 2. Put into practice adequate cleaning soap to generate a Excellent lather. 3. rub arms together appropriately for 20 seconds or lengthier, washing not simply just the fingers however the wrists and the decrease aspect of the forearms. 4. Utilizing a nail brush, fresh less than the fingernails and about the palms. 5. Rinse arms very well underneath scorching jogging water. If likely, employ a new paper towel to transform off the water to stay away from contaminating the hands by means of make contact with With filthy taps. 6. Dry hands with fresh new single-use paper towels or a warm-air hand dryer. Use OF GLOVES If utilised appropriately, gloves can help cover food items from cross-contamination. If applied improperly, However, they can spread contamination only as efficiently as bare hands. Conditioning Departments in some localities want the employ the service of of some style of barrier among palms And any meals that are ready to eat—that is, food that will be helped without having even more Cooking. Gloves, tongs, and other serving implements, and bakery or deli tissue can Serve as obstacles.To be sure gloves are used accurately,follow the after guidelines. Laws for Getting Disposable Gloves 1. Clean fingers ahead of putting on gloves or Although modifying to a further few. Gloves are not a alternate for proper handwashing. 2. Take away and discard gloves, wash palms, and distinction to a fresh few of gloves soon after running 1 foodstuff product or service and right before starting operate on yet another. Within Particular, by no means to are unsuccessful to variance gloves right after taking care of uncooked meat, poultry, or seafood. Gloves are for solitary seek the services of simply just. Try to remember that the rationale of Getting gloves is to steer clear of cross-contamination. 3. Big difference to a fresh pair of gloves when gloves come to be torn, soiled, or infected by make contact with with an unsanitary look.","directions":"","url":"https://recipe.bluelayer.org/recipe/143/individual-hygiene"},{"id":"140","title":"tom yum soup","ingredients":"Five cups strongly flavored vegetable bouillon Two stalks lemongrass, white component only, minced 1 (2-inch) piece gingerroot, peeled and chopped into slender strips 1–2 clean crimson chiles, seeded and chopped 6 kaffir lime leaves Juice of A person lime One particular tsp. tamarind paste One particular cup wealthy coconut milk 3–4 tbsp. soy sauce 1–2 tsp. palm or brown sugar Chili sauce (optional) One cups sliced put together mushrooms (e.g., white, shiitake, enoki, straw, or portabello) Two cups chopped bok choy Eight cherry tomatoes, halved A person (12-oz.) bundle silken tofu, chopped Complete fresh cilantro leaves, to garnish Put the 1st seven ingredients in a superior saucepan and carry toward a boil. Get rid of the warm, add, and simmer For 15 minutes. Stress and return liquid toward the pan. Stir in the coconut milk, then season to taste with soy sauce, sugar, and chili sauce, if getting, to achieve a tangy, sweet-sour flavor to your liking. add the mushrooms and cook for Five minutes, or till delicate. add the bok choy and tomatoes, and cook dinner for Two minutes. Carefully add the tofu and heat through. Serve garnished with cilantro leaves. Serves 6–8","directions":"","url":"https://recipe.bluelayer.org/recipe/140/tom-yum-soup"},{"id":"138","title":"Pumpkin Smoothie","ingredients":"1/2 cup pumpkin puree
1/2 cup skim milk
1/2 cup crushed ice
6 oz nonfat Greek yogurt (or undeniable would hard work too)
Two tsp vanilla extract
1/2 tsp pumpkin pie spice or cinnamon (to taste)
2 tsp packed brown sugar (or maple syrup toward taste)","directions":"Put all ingredients in a blender and mixture till gentle. Serve with a straw.","url":"https://recipe.bluelayer.org/recipe/138/pumpkin-smoothie"},{"id":"130","title":"Pumpkin Spiced Latte","ingredients":"One particular
1/2 cups weight
absolutely free milk
Two tsp vanilla extract
1/2 tsp pumpkin pie spice
2 tsp sugar or sugar
alternative (to taste)
1/4 cup of coffee (or
1/2 cup powerful brewed espresso works) Fat free of charge whipped topping Pumpkin pie spice for topping","directions":"In a very little pan add milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Eliminate in opposition to warm, stir in vanilla. Employing an immersion blender, mix until smooth (or whisk properly with a twine whisk) Pour into 2 mugs, add the sizzling coffee and top with bodyweight totally free whipped cream and a dash of pumpkin pie spice on final.","url":"https://recipe.bluelayer.org/recipe/130/pumpkin-spiced-latte"},{"id":"127","title":"Crust-less Summer time Zucchini pie","ingredients":"Ten oz shredded zucchini, all liquid squeezed out 1/2 cup shallots, chopped 1/4 cup chopped fresh chives 1/2 cup part skim mozzarella Two tbsp grated parmesan cheese 1/2 cup white complete wheat flour One particular tsp baking powder 2/3 cup pounds cost-free milk One tsp olive oil Two large eggs, crushed 1/2 tsp kosher salt Rinse cracked pepper to taste Cooking spray","directions":"","url":"https://recipe.bluelayer.org/recipe/127/crust-less-summer-time-zucchini-pie"},{"id":"125","title":"White Bean Crostini","ingredients":"Two cups Cannelini or Northern Beans Two tbsp olive oil 4 tbsp water A person tbsp fresh thyme Just one clove garlic Salt and fresh pepper Crostini: 8-1/2? piece of baguette (4 oz), sliced into 1/4? sections Garlic clove Olive oil spray Excess thyme for garnish Balsamic vinegar Lower the bread into 1/4? thin slices. Oneself can toast this sort of in the oven with a tiny olive oil spray at 400° turning as soon as until toasted or grill them. I applied my grill to toast them with a light spray of olive oil. Once the bread is toasted, lightly rub it with a garlic clove slash in 50 percent. At the moment your bread is organized in direction of top. Pureé in a very little blender all the ingredients for the white bean spread. If it’s as well dry on your own can add a little far more water. Top each piece with 2 tsp of white bean puree and garnish with new thyme. Drizzle with a contact of balsamic straight in advance of serving. Will make 34 pieces.","directions":"","url":"https://recipe.bluelayer.org/recipe/125/white-bean-crostini"},{"id":"111","title":"Basil-Cucumber Gin Cooler","ingredients":"2-inch piece of cucumber, peeled
and chopped
1 tsp grated lemon zest
Two fresh basil leaves
A person tsp
agave nectar Just
one
1/2 oz Gin
Two tbsp fresh new lemon juice Ice cubes Splash of seltzer
One slim cut lemon, for garnish
1 thin slice cucumber, for garnish","directions":"In a cocktail shaker, clutter the chopped cucumber, lemon zest, basil and agave. Add the Gin. lemon juice and ice cubes and stir Ten seconds. Strain the mixture into a rocks glass crammed with ice cubes and best with seltzer. Garnish with lemon and cucumber and serve.","url":"https://recipe.bluelayer.org/recipe/111/basil-cucumber-gin-cooler"},{"id":"104","title":"Spicy Buffalo Cauliflower Bites","ingredients":"Just
one cup water
One cup
all rationale flour
Two tsp garlic powder
22 oz (6
1/2 cups) cauliflower florets
3/4 cup Franks Very hot Sauce
A single tbsp melted unsalted butter","directions":"Preheat the oven toward 450°F. Flippantly spray a large non-stick baking sheet with oil. Blend the water, flour, and garlic powder in a bowl and stir until effectively mixed. Coat the cauliflower pieces with the flour mix and Room on the baking sheet; bake for 20 minutes. Although the cauliflower is baking, blend the warm sauce and butter in a small bowl.","url":"https://recipe.bluelayer.org/recipe/104/spicy-buffalo-cauliflower-bites"},{"id":"95","title":"Bruschetta with Tomato and Basil","ingredients":"6 or
Seven ripe plum tomatoes, diced
Two cloves garlic, minced
1/4 lower red onion, chopped Just
one tbsp more virgin olive oil Olive oil spray
Two tbsp balsamic vinegar
6-8 fresh basil leaves, chopped Kosher salt Freshly ground black pepper to taste
Sixteen oz baguette or French bread
1-2 garlic cloves, peeled","directions":"Mix tomatoes, chopped garlic, red onion, vinegar, oil, salt, pepper, and basil. Fixed apart. Minimize bread into 1/2 inch thick slices. Desired destination on a tray and spray flippantly with olive oil. Toast bread down below broiler, until golden, viewing greatly not toward enable it burn up. After bread is toasted, rub every piece with whole garlic clove. Vacation put bread on a platter and top with tomato blend. Serve mechanically or the bread will turn out to be soggy. Will make virtually 26 reduced slices.","url":"https://recipe.bluelayer.org/recipe/95/bruschetta-with-tomato-and-basil"},{"id":"86","title":"Thin Buffalo Chook Potato Skins","ingredients":"For the chicken:
12 oz boneless skinless chicken breast (or
tenderloins)
1 celery stalk
1/2 onion
A person clove garlic
16 oz weight totally free small sodium Chicken broth
1/3 cup hot cayenne pepper sauce (I employed Frank’s) For the toppings: Twelve tbsp small weight shredded cheese
1/2 cup carrots, slash into
2-inch matchsticks Just
one huge celery stalks, lower into
2-inch matchsticks","directions":"In a crock pot, blend chicken, onions, celery stalk, garlic and broth (enough in direction of add your chicken, seek the services of water if the can of broth isn’t enough). Protect and cook dinner on Large 4 several hours or Small 6 hours. Take out the chicken from pot, guide 1/2 cup broth and discard the unwind (or save for other recipes). Shred the chicken with 2 forks, return to the slow cooker with the 1/2 cup of the broth and the very hot sauce; cook on Large for an a lot more Thirty minutes. Tends to make 1 1/2 cups chicken. Meanwhile, pierce potato with a fork a several times all in the vicinity of. Desired destination in microwave and cook on superior about 5 minutes for every potato; established apart toward amazing. Slice potatoes within fifty percent horizontally. Scoop out potatoes (I help save the much more potato to create thin garlic mashed potatoes the subsequent day) leaving about 1/4 inch thick wall, skins will weigh above One particular oz each individual. Heat oven to 450°. Frivolously spray potato skins on the two facets with oil and put a foil covered baking sheet. Time with salt and pepper and bake 10 minutes. Clear away from the oven, add Two tablespoons of chicken meat filling into just about every potato skin, top with One tbsp shredded cheese and bake 5 minutes or until cheese is melted. Top each with 1 tsp blue cheese dressing, shredded carrots and celery and get started eating!","url":"https://recipe.bluelayer.org/recipe/86/thin-buffalo-chook-potato-skins"},{"id":"85","title":"Celery Cilantro Cocktail","ingredients":"Just
one oz
Absolut Citron
Three tbsp fresh squeezed lime juice
2 tbsp uncomplicated syrup (or
1 tbsp
agave,
A single tbsp water)
5 inch piece celery
1/4 cup chopped cilantro
2 tbsp seltzer Ice","directions":"In a mixing glass or pitcher, add celery and cilantro and clutter with each other with vodka, lime juice and very simple syrup. Pour during a fantastic mesh strainer into a glass loaded with ice and top with selzter. Garnish with celery veggies and cilantro, maybe even a lime wedge!","url":"https://recipe.bluelayer.org/recipe/85/celery-cilantro-cocktail"},{"id":"68","title":"Pumpkin pie Dip","ingredients":"Fifteen oz can pumpkin
3/4 cup brown sugar, not packed
1 tsp vanilla
1/8 tsp cinnamon
1/8 tsp pumpkin pie spice (or
additional toward taste)
6 oz
0% Greek yogurt (Fage) Cut up
apples, for dipping","directions":"Mix pumpkin with brown sugar, vanilla and spices, add well. Blend in yogurt. Fold in Truwhip and chill in refrigerator until prepared to eat. Will make about Six cups.","url":"https://recipe.bluelayer.org/recipe/68/pumpkin-pie-dip"},{"id":"65","title":"Skinny Baked Brie Phyllo Cups with Craisins and Walnuts","ingredients":"3 oz light brie, pores
and skin taken off lower into (15)
1/2-inch cubes
4 tbsp craisins
Four tbsp chopped walnuts or pecans
2 tbsp honey Fifteen Mini Phyllo Shells (Athens)","directions":"Preheat oven in direction of 325°F. Mix craisins, chopped nuts and honey in a bowl and combine perfectly. Arrange mini shells on a baking sheet. Fill Mini shells with cheese (each piece of cheese weighs above 0.Two oz). Best with sticky craisin/nut blend and bake 5-7 minutes, or till the cheese melts. Serve immediately.","url":"https://recipe.bluelayer.org/recipe/65/skinny-baked-brie-phyllo-cups-with-craisins-and-walnuts"},{"id":"51","title":"Mini Greek Spinach pies","ingredients":"A single tablespoon extra-virgin olive oil
1/2 cup scallions, finely chopped
One clove garlic, minced
2 plum tomatoes, finely chopped (about Just
one cup)
15 oz package deal frozen chopped spinach, thawed,
all
added liquid squeezed out Just
one tbsp clean dill, chopped
Two tbsp fresh parsley, chopped
1/2 cup (2.Five oz) lessened weight crumbled feta
Two tbsp grated parmesan cheese Kosher salt
and freshly ground black pepper Thirty shells (2 packages) mini fillo shells (such
as
Athens)","directions":"In a medium skillet, heat the oil in excess of medium warm. add the scallions And garlic and cook until soft, regarding 2 minutes. add the tomatoes, Spinach, dill, parsley and a pinch salt. cook about Three in direction of Five minutes. Adjust salt and pepper, to taste and cook for one more second. Remove Versus the warm; mix inside feta and parmesan cheese; mounted apart. Anytime well prepared in direction of serve, preheat the oven to 350°F. Fill the fillo cups with spinach filling, position on a baking sheet and bake till very hot, regarding 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/51/mini-greek-spinach-pies"},{"id":"44","title":"Incredibly hot and Spicy Buffalo Shrimp Dip","ingredients":"Four oz diminished excess weight cream cheese, softened
1/2 cup lessened weight sour cream
1/2 cup Franks scorching sauce (or whichever incredibly hot sauce you like) Just
one tsp white wine vinegar
Two cups (12.5 oz) cooked peeled large shrimp, diced
3/4 cup lowered fat Sargento Mexican mix","directions":"Preheat oven to 375°. Evenly spray an Eight x 8 or Nine x 9 baking dish, or even a pie dish with cooking spray. Blend the 1st 4 ingredients collectively and 1/4 cup of the cheese; mixture until tender. Add the shrimp; add perfectly and area in a minor oven harmless dish. Bake in the oven until sizzling, in excess of 20-25 minutes. Remove versus oven and top with being cheese, bake until melted, above 4-5 minutes. Makes about A few cups.","url":"https://recipe.bluelayer.org/recipe/44/incredibly-hot-and-spicy-buffalo-shrimp-dip"},{"id":"37","title":"grilled Potatoes","ingredients":"2 (13 oz total) medium russet potatoes, washed
Two tsp olive oil Sea salt
and fresh cracked pepper","directions":"Preheat grill toward medium-high heat (an indoor grill would operate too). Reduce warm on the grill toward medium and lay the potatoes slices right on to the grill; close the lid. cook until the potatoes are golden on a single aspect, about Six to 10 minutes, developing of course they don’t melt away and altering flame appropriately. Flip and cook until soft in anytime pierced with a fork, nonetheless marginally crisp and golden brown on the outside the house. Eliminate in opposition to grill, and serve routinely.","url":"https://recipe.bluelayer.org/recipe/37/grilled-potatoes"},{"id":"29","title":"Easy Crust-less Spinach and Feta pie","ingredients":"10 oz frozen spinach, thawed
and liquid squeezed out
1/2 cup scallions, chopped
Two tbsp chopped fresh dill
Two tbsp chopped fresh parsley
1/2 cup (2.Five oz) reduced weight crumbled feta
2 tbsp grated
Asiago cheese (or Parmesan, Romano)
1/2 cup white total wheat flour (Bob’s Purple Mill) Just
one tsp baking powder
2/3 cup bodyweight cost-free milk
One tsp olive oil
2 huge eggs, beaten
1/2 tsp kosher salt Fresh cracked pepper in direction of taste","directions":"Preheat oven toward 400°. Frivolously spray a pie dish with cooking spray or your misto. Mix spinach, scallions, dill, parsley, feta cheese, and spoon into the pie dish. Sift flour and baking powder in a medium bowl. add getting ingredients toward the bowl and blend effectively. Pour into pie dish. Bake 28 toward 33 minutes or until knife will come out fresh to the center. Allow for it stand at bare minimum Five minutes ahead of serving. Makes 6-8 servings.","url":"https://recipe.bluelayer.org/recipe/29/easy-crust-less-spinach-and-feta-pie"},{"id":"13","title":"Broccoli and Cheddar Thin Potato Skins","ingredients":"Two medium russet potatoes, scrubbed clean and dry Spray oil Salt and pepper Two oz Cabot’s 75% Gentle Vermont Cheddar, shredded Just one cup cooked broccoli florets, chopped Pierce potato with a fork a couple days all about. Issue in microwave and cook above 5 minutes for every potato. Whenever done, make it possible for to neat adequate to manage. Slash potatoes inside fifty percent horizontally. Scoop out potatoes leaving around 1/4 inch thick wall. Save scooped out potatoes for tomorrow’s skinny mashed potatoes. In direction of Make on the Grill: Preheat grill on medium flame to 450°. Flippantly spray potato skins on possibly aspects with oil. Time either aspects with salt and pepper. Grill flesh facet down over 4 minutes. Change and fill with cheese and broccoli and grill an added 4-5 minutes. In direction of Make in the Oven: Warm oven to 450°. Lightly spray potato skins on both of those sides with oil. Period both aspects with salt and pepper. Fill with cheese and broccoli, level on a broiler pan and bake Ten minutes or until cheese is melted.","directions":"","url":"https://recipe.bluelayer.org/recipe/13/broccoli-and-cheddar-thin-potato-skins"}]