A Recipe for Mother’s Day
Creme Brulee: Preheat oven to 325. Heat 1 quart heavy cream and 1 split vanilla bean to a boil. Remove from heat and let sit for 15 min. Remove the vanilla bean. In a bowl, whisk together 6 eggs yolks with ½ cup sugar until light in color. Add the cooled cream to the yolks a little at a time, stirring constantly. Pour into 6 (½ cup) ramekins or oven proof cups. Put the cups in a roasting pan and pour hot water in the pan half way up the sides of the ramekins. Bake about 40 minutes until just jiggly in the center. Refrigerate for at least 2 hours. To serve sprinkle 2 t. sugar on the top of each dish. Put under broiler until sugar melts and browns. Watch carefully! Serves 6.
Creme Brulee: Preheat oven to 325. Heat 1 quart heavy cream and 1 split vanilla bean to a boil. Remove from heat and let sit for 15 min. Remove the vanilla bean. In a bowl, whisk together 6 eggs yolks with ½ cup sugar until light in color. Add the cooled cream to the yolks a little at a time, stirring constantly. Pour into 6 (½ cup) ramekins or oven proof cups. Put the cups in a roasting pan and pour hot water in the pan half way up the sides of the ramekins. Bake about 40 minutes until just jiggly in the center. Refrigerate for at least 2 hours. To serve sprinkle 2 t. sugar on the top of each dish. Put under broiler until sugar melts and browns. Watch carefully! Serves 6.
ABOUT EGGS
HOW TO HARD BOIL A FRESH EGG!
Fresh eggs are awful to peel after hard-boiling! Follow these simple direction to save yourself a lot of grief.
1. Bring a pot of water to a boil
2. Using a slotted spoon, slowly lower eggs into boiling water
3. Boil gently for exactly 15 minutes
4. Dump eggs out into a colander to drain
5. Dump eggs into a bowl of ice water (water with ice cubes in it) and stir until thoroughly chilled
6. Peel!
Now use these beautiful eggs to make something spicey:
WASABI DEVILED EGGS
12 hard boiled eggs
½ cup wasabi horseradish (Beaver Brand), or more if you like it spicey!
½ cup mayonnaise
½ cup bread and butter pickle slices
Smoked paprika
Whole basil leaves
Slice the boiled eggs in half, remove the yolks and arrange the whites artfully on a plate lined with a paper towel or fancy cloth napkin (so the eggs won’t slide around.) Toss the yolks into a food processor with the remaining ingredients. Process until smooth, about 30 seconds. Pipe or spoon into egg whites. Sprinkle with smoked paprika and garnish with a basil leaf. Makes 24.
1. Bring a pot of water to a boil
2. Using a slotted spoon, slowly lower eggs into boiling water
3. Boil gently for exactly 15 minutes
4. Dump eggs out into a colander to drain
5. Dump eggs into a bowl of ice water (water with ice cubes in it) and stir until thoroughly chilled
6. Peel!
Now use these beautiful eggs to make something spicey:
WASABI DEVILED EGGS
12 hard boiled eggs
½ cup wasabi horseradish (Beaver Brand), or more if you like it spicey!
½ cup mayonnaise
½ cup bread and butter pickle slices
Smoked paprika
Whole basil leaves
Slice the boiled eggs in half, remove the yolks and arrange the whites artfully on a plate lined with a paper towel or fancy cloth napkin (so the eggs won’t slide around.) Toss the yolks into a food processor with the remaining ingredients. Process until smooth, about 30 seconds. Pipe or spoon into egg whites. Sprinkle with smoked paprika and garnish with a basil leaf. Makes 24.
BOILED COOKIES
These are a family legend. We love them, eat them until we are sick, and then don't make them for awhile. And then repeat...You can make a vegan version substituting water or nut milk for the milk and palm oil shortening or coconut oil for the butter. Equally nummy.
2 cups sugar
4 tablespoons cocoa powder
1/2 cup milk (or nut milk or water)
1 cup butter (or palm oil shortening or coconut oil)
Place all ingredients in a pan and bring to a full rolling boil. Cook hard for 3 minutes. Remove from heat and add:
2-1/2 cups quick-cooking oatmeal
1 cup nuts (optional)
2 teaspoons vanilla.
Drop by spoonfuls onto waxed paper. You can also add 1/2 cup peanut or other nut butter with the oatmeal.
Makes about 4 dozen.
2 cups sugar
4 tablespoons cocoa powder
1/2 cup milk (or nut milk or water)
1 cup butter (or palm oil shortening or coconut oil)
Place all ingredients in a pan and bring to a full rolling boil. Cook hard for 3 minutes. Remove from heat and add:
2-1/2 cups quick-cooking oatmeal
1 cup nuts (optional)
2 teaspoons vanilla.
Drop by spoonfuls onto waxed paper. You can also add 1/2 cup peanut or other nut butter with the oatmeal.
Makes about 4 dozen.
Gluten Free, Dairy Free Molasses Donuts
4-1/4 to 4-1/2 cups of your favorite gluten free flour
1 teaspoon each baking soda, baking powder, cinnamon, and xanthan gum
3/4 teaspoon salt
1/4 teaspoon ginger
3/4 cup molasses
1/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup your favorite nut milk
2 tablespoons Earth Balance Soy Free Spread, melted
Oil for deep frying
Stir together dry ingredients and set aside. In a large bowl, beat together molasses, eggs, and vanilla. Stir in flour mixture, nut milk and melted spread until thoroughly blended and smooth. Cover & chill while the oil heats to 380 degrees. Turn out on floured surface, and knead in 1/4 cup more of flour until dough is no longer sticky. Roll out 1/4" thick and cut into donuts. Fry until they float to surface. Turn and fry just until golden brown. Drain on paper towels. Shake in paper sack with sugar while still warm. Makes 30 donuts.
4-1/4 to 4-1/2 cups of your favorite gluten free flour
1 teaspoon each baking soda, baking powder, cinnamon, and xanthan gum
3/4 teaspoon salt
1/4 teaspoon ginger
3/4 cup molasses
1/4 cup sugar
2 eggs
1 teaspoon vanilla
1 cup your favorite nut milk
2 tablespoons Earth Balance Soy Free Spread, melted
Oil for deep frying
Stir together dry ingredients and set aside. In a large bowl, beat together molasses, eggs, and vanilla. Stir in flour mixture, nut milk and melted spread until thoroughly blended and smooth. Cover & chill while the oil heats to 380 degrees. Turn out on floured surface, and knead in 1/4 cup more of flour until dough is no longer sticky. Roll out 1/4" thick and cut into donuts. Fry until they float to surface. Turn and fry just until golden brown. Drain on paper towels. Shake in paper sack with sugar while still warm. Makes 30 donuts.