2 lemons
1/4 c. sugar
1/4 tsp. cinnamon
1 can frozen apple juice concentrate (6+ oz.)
1 bottle sparkling apple cider
2 c. (unflavored) sparkling water (I'd say go for the whole bottle)
Chill ingriedients if possible.
Cut one lemon and one orange into slices. Juice the other lemon and orange (try to avoid adding the seeds). Put the sliced fruit in the bottom of your pitcher. Add the cinnamon and sugar. Mash the fruit with the cinnamon and sugar using a long spoon. Pour in the juice from the orange and lemon, the frozen apple juice, and the sparkling apple cider. From here, how strong you'd prefer comes into play. I generally think the flavor remains intact even after adding the whole bottle of sparkling water. Oh, and don't forget, once the Sangria is gone, the fruit left is quite delicious.
1 bag (6 oz.) semisweet chocolate chips (1 c.)
1/2 c. peanut butter
1/4 c. butter or margarine
1 tsp. vanilla
1 1/2 c. powdered sugar
Put the cereal into a large bowl. Microwave chocolate, peanut butter, and butter in separate bowl on High for 1 min. and stir. Microwave in 30 sec. increments until mixture is stirred smooth. Add the vanilla. Pour mixture over cereal. Stir until evenly coated. Pour into a 2-gallon ziploc bag, add the powdered sugar. Close the bag (important detail) and shake like crazy. You can cool it on wax paper if you want, or just eat it then and there. Store Muddy Buddies in the refridgerator. I would recommend halving the recipie unless you have a really big bowl to mix it in, plus it makes a lot!
chocolate chips
peanut butter
marshmellow peeps
chocolate or candy coated eggs
wax paper
paper plates
Melt the chocolate chips in the microwave, stirring occasionally. Watch closely, chocolate burns easily. Pour the melted chocolate over the chow mein noodles in a bowl. Mix until coated. For this next part, I'd say just use your hands. Put some of the mixture on the wax paper and mold into a bird's next. Stick it in the refridgerator until the chocolate hardens (this will not take long). Once hardened, use the peanut butter to stick on the marshmellow peeps and fill the nest with chocolate candies. This is a great activity to do with kids for Ostara (or Easter).
2 carrots, grated
1/2 c. raisins
1 green apple, peeled, cored, and grated
1 c. sugar
1/2 c. almonds, sliced
2 tsp. baking soda
3 eggs
2 tsp. cinnamon
1 c. vegetable oil
1/2 tsp. salt
2 tsp. vanilla
Soak raisins in hot water for 30 minutes (makes them plump), and drain after. Heat oven to 350*. In a large bowl mix flour, baking soda, cinnamon, and salt. Stir in carrots, raisins, apple, and almonds. In another bowl mix eggs, oil and vanilla. Add wet mixture to dry mixture. Mix until combined. Divide batter into greased muffin pan or muffin cups. Bake for 20-22 minutes or until golden brown. Cool for 5 minutes. Makes 8ish. I'd recommend doubling this recipie because these are really tasty.
1 vanilla bean
4 egg yolks
1/4 c. white sugar
sugar for candy topping
Firstly, how to use vanilla beans. Cut a slit in the pod lengthwise with a sharp knife. Using the side of the knife, scrape the seeds from the pod (the black mushy stuff). Heat the cream and vanilla bean (seeds and pod) in a medium sauce pan until bubbles form at the edges. Remove from heat and let stand for 30 min. Beat the egg yolks with sugar until pale and thick. Remove vanilla bean pod from the cream and pour the cream and egg mixtures together. Mix them lightly and cook (not boiling) over low heat until the mixture thickens and coats the back of a metal spoon. Remove from heat and either divide into 3 custard cups or into one larger, shallow baking dish. cover and refridgerate for an hour. Make a bain marie (water bath) by placing the baking dish(es) in a larger baking dish and pouring warm water halfway up the dish(es). Cover the custards for about half the baking time. Place the whole thing in a 375* oven. Bake until custard is firm, but wobbles a little, about 30-40 min. Remove the custard(s) from the bain marie (let the water alone it will be hot) and allow them to chill until ready to serve. Sprinkle sugar on top of the custards and carmalize it under the broiler or with a kitchen torch.
3/4 c. milk
1/2 c. water
1 c. flour
3 tbsp. melted butter
2 1/2 tbsp. sugar
1 tsp. vanilla extract
2 tbsp. of your favorite liquor (or not)
butter, to coat the pan
Combine all the ingriedients in a blender, or use an immersion blender (be careful when adding warm butter to eggs, so you don't cook them) . Put the batter in the fridge for an hour to lessen the bubbles and prevent tearing. Find a small non-stick pan and heat it. Add some butter. Pour an ounce of batter (a shot glass' worth) into the pan's center and swirl the pan to spread evenly (it's all in the wrist, takes practice). Cook for about 30 sec. and then flip and cook other side (about 10 sec.). Do this until all the batter is used up. Lay the crepes out to cool. At this point, grab yourself some whipped cream, chocolate syrup, fruit, jams, etc. and eat 'em up.
