- 3 T Corn Starch
- 6 C Whole Milk
- 2 2/3 C Sugar
- 4 Lg Eggs (or 5 small ones)
- 3/4 tsp Salt
- 13oz. can Evaporated Milk
- 1 pint Whipping Cream
- 3 1/2 T Vanilla (try 2)
- Mix cornstarch and 1/2 C milk. Add 1 1/2 C more milk. Cook over stove until thick and smooth, stirring constantly.
- Blend sugar, eggs, salt and evap milk in blender. Add cornstarch mix.
- Add rest of milk, whipping cream and vanilla.
- After cranking is complete and add-ins are added, don’t forget to cover, wrap in ice and let sit for a few hours!
**NOTE: Doing a 3/4 batch fits better into the mixer!
Might be one of my new favorites
- 1 box of Jiffy Corn Muffin Mix standard 8.5 oz box
- 1/3 cup milk
- 1 egg
- 1 small can diced green chiles 4.5 ounce can
- (OR I did one batch of homemade corn bread with the recipe o the back of cornmeal box – sub whole wheat flour. If you do this pull aside about 3 muffins worth of the batter before adding in the green chilies. Use for porridge! :))
- 1 lb ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- TAMALE PIE
- 1 ¼ cup enchilada sauce
- 2 cups of shredded cheese I used sharp white cheddar
- OPTIONAL TOPPINGS
- Sour Cream
- Shredded Cheese (I like it with just this topping!)
- Lime wedges
Preheat oven to 400 degrees F.
Whisk together Jiffy Corn Muffin Mix, milk, and egg. Gently fold in chiles and corn. Pour into greased baking pan (9×9, 9×13, large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.
While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until fully cooked, about 10 minutes. Drain and set aside.
Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to brown, about 5-10 minutes.
Let cool for 10-15 minutes before serving with desired toppings. Cheese on it is REALLY good!
Do this, but slightly less ginger
- 3 cups red lentils (we just used green last time), cleaned and washed
- 9 cups water
- 3 tablespoons ghee or oil (I prefer grapeseed)
- inch of asafoetida or hing (optional) (we didn’t do this)
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1 medium white or red onion, finely diced (1 cup)
- 1 pinch of coarse white sea salt
- 1/4 cup grated ginger
- 2 cloves garlic, peeled and minced (1 heaping tablespoon)
- 2-3 Thai chiles, stems removed and finely chopped
- 2 – 3 teaspoons garam masala
- 2-3 teaspoons coriander powder
- 1 – 2 teaspoons red chile powder
- 2 – 3 teaspoons coarse sea salt
- 1 heaping tablespoon chopped cilantro
- Add lentils and water to a roomy and heavy pot. Bring to a boil, then turn heat down and simmer for 15 – 20 minutes. I cooked mine uncovered and kept an eye on it to make sure it does not overflow. At first, you’ll see a white harmless film form over the lentils. Just scrape it off and discard, and continue to boil until the lentils are soft. Once finished, turn the heat off and put a lid on the pan. Let the lentils sit while you finish the tarka.
- Make the tarka, basically a tempering in Indian cooking. This is where our lentils get all their flavor. Take a saute pan, and heat your ghee or oil over medium-high heat. Add asafoetida, cumin and turmeric. Cook about 40 seconds until the seeds start to sizzle and turn a slightly reddish color.
- Add onions and a pinch of salt. Mix every few minutes and cook 2 – 3 minutes until the onion browns slightly. The salt draws out moisture and helps the onion brown.
- Add ginger, garlic, and chiles. Cook for another few minutes.
- Add garam masala, coriander, and red chile. Mix well and cook another 20 second or so. Always be cautious adding powdered spices, as they can easily burn at this stage.
- Take this mixture and carefully add to the cooked lentils. Stir well.
- Add salt and cilantro. Mix well and serve over rice, with roti or naan, or as a soup. At this point you can also pull out the immersion blender or whisk and blend it down a little. We prefer to eat it slightly chunky.
THE BEST! Originally made by Quinn at Marn’s bday in Tahoe 😉 Get that stir on!
- 1 3/4 cups flour
- 1/2 tsp baking soda
- 14 Tbsp (1 3/4 sticks) unsalted butter
- 1/2 cup sugar
- 3/4 cup packed dark brown sugar
- 1 tsp salt
- 2 tsp vanilla
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups semisweet chocolate chips
- 3/4 cup chopped, toasted pecans (optional – but DO IT!)
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
- Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
- Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.
Our favorite dish from Southern Spain! Gambas al Pil Pil!
- 8 ounces uncooked medium shrimp, peeled, deveined
- 1 teaspoon coarse salt
- 1/4 cup olive oil
- 2 garlic cloves
- 1 (1-inch) piece dried red chili pepper, seeded or 1 teaspoon cayenne pepper
- Pinch paprika
- Pinch Cayanne Pepper
- 1 tablespoon minced fresh parsley
Super delicious! Great with added cinnamon and chopped up apple!
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 1-1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vanilla
- 1 TBS honey
- 2 TBS melted butter
- 2 eggs
- 1-3/4 cups milk
In a large bowl whisk together the flour, baking powder, baking soda, and salt until mixed well.
In a small bowl, light beat the eggs, vanilla, honey, and melted butter.
Add egg mixture to dry ingredients and stir.
Add milk and mix well, but do not over-mix.
To cook pancakes:
Preheat griddle to 325 degrees and melt enough butter to cover cooking surface.
Spoon batter onto griddle and allow to cook for a few minutes until slightly bubbly on top and then flip. Cook for a few more minutes.
Serve with butter and warm maple syrup.