- 1 3/4 cups sugar (14 oz) super fine sugar
- 1/4 teaspoon salt
- 1 cup cake flour, sifted
- 12 egg whites (the closer to room temperature the better)
- 1/3 cup warm water
- 1 teaspoon orange extract, or extract of your choice
- 1 1/2 teaspoons cream of tartar
1/2 cup buckwheat flour
1/2 cup AP flour
3/4 teaspoon salt
2 large eggs
1 cup milk
1 tablespoon melted unsalted butter
8 scallions sliced thinly.
1/4 to 1/2 cup water
Combine all the ingredients (except water) in bowl and whisk until smooth (as much as can be with scallion in it). Ideally let sit 2-24 hours, but it seems OK if you don’t.
Thin batter with water, adjust for desired consistency.
Preheat pan over medium-high heat (about 350 deg). Lightly grease pan.
Pour in enough batter to thinly coat the bottom of the pan. I like to use 1/4 – 1/2 cup measure. Swirl the pan to spread batter.
Cook for 1 to 2 minutes on one side (on flipping should be golden and lift easily). The second side will probably require less time.
The attached picture shows the crêpe with hoisin pork and carrots. I’m not happy with how I made those so they aren’t included in the recipe.
Also, you could use all buckwheat flour, but I thought the results were too dark when done that way.
- 8 oz cream cheese, room temp.
- 2 green onions, finely sliced
- Crab, 10 oz can (2 tuna sized cans, or fresh, or other).
- 48 wonton wrappers
Mix crab, onion, and cream cheese. Put 2 tsp in each wonton wrapper, seal with water. Fry in oil at 350 deg.
1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup tangerine juice
1/2 cup vegetable oil
zest of 1 lemon
1/3 cup tangerine juice
2/3 cup white sugar
1/4 cup butter
Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.
In a medium bowl, stir together the cake mix and instant pudding. Add the tangerine juice, oil, eggs and lemon extract, mix until well blended. Pour into the prepared pan or pans.
Bake for 35 to 40 minutes in the preheated oven, until the cake springs back to the touch. For cupcakes, bake for 15 to 17 minutes. Let cool in the pan for 10 minutes before removing from pan to cool completely.
In a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. Stir frequently until the mixture is smooth. Drizzle over cooled cake or cupcakes.
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.
1 tbsp olive oil
1 cup onion (diced)
2 jalapeños (de-seeded & diced)
2 cloves garlic (minced)
2 lbs chorizo
2 cans (15 oz) tomato sauce
1 can (10 oz) diced tomatoes with green chilies
4 cups corn kernels (fresh or frozen)
2 tsp chili powder
2 tsp cumin
1 tsp paprika
½ tsp cayenne pepper
1 tsp black pepper
1 tsp kosher salt
Add the olive oil to a large skillet over medium heat. Add the onion and jalapeños, cook 3-4 minutes. Add the garlic and cook for an additional minute. Add the chorizo and cook 6-8 minutes. Drain any grease from the chorizo with a mesh strainer.
Place in a large slow cooker. Add the tomato sauce, diced tomatoes, corn kernels, chili powder, cumin, paprika, cayenne pepper, black pepper and salt.
Stir everything together. Set to low and cook for 7-9 hours, or set to high and cook for 3-4 hours.
Add toppings .
1 prepared pie crust
1⁄2 cup butter
2⁄3 cup sugar
2⁄3 cup dark corn syrup
2⁄3 cup regular rolled oats
2 eggs, beaten
1 teaspoon vanilla
1⁄2 cup chopped pecans
whipped cream (optional)
preheat oven to 325.
in a medium pan melt butter.
remove from heat, stir in sugar, corn syrup, and oats.
stir in eggs and vanilla.
pour into unbaked pie crust.
top with pecans.
cover edges of pie with tin foil to prevent overbrowning.
bake for 25 minutes.
remove foil, bake for an additional 20-25 minutes until set.
cool on a wire rack.
top with whipped cream if desired, and serve.
1 can (6 oz) crab meat, drained
1 stick room temp butter
1 jar kraft old english spread
6 english muffins (12 halves)
Mix the first for ingredients.
Spread on muffin halves.
Cut each half into four to six wedges
Freeze on tray, then bag.
Preheat broiler, put puffs on pan and broil for about 5 minutes until browned and bubbly.
1 pound hot sausage
1 pound cheddar cheese, grated
3 cups bisquick
1/2 cup milk
Mix together, don’t overmix.
Drop on cookie sheet with 1 or 3/4 oz. baller (50 to 72 balls).
Freeze or cook immediately.
Bake at 350 for 15-25 minutes until GBD, longer if frozen.