I froze a bunch of apricots but we never seem to eat them. This recipe was pretty good!
1 cup frozen apricots, thawed
1-1/2 envelopes plain gelatin
1/3 cup agave (or to taste)
1/8 c. water
1 c. plain yogurt
Puree the apricots, set a side. In a small pot, add gelatin to the water, then slowly heat to dissolve it. In a bowl, whisk together everything else. Taste it to make sure the sweetener amount is correct. Mix in dissolved gelatin. Put in individual cups or leave in the bowl and chill till firm.
Thursday, August 13, 2009
Wednesday, August 12, 2009
Milly's No Bake Cookies
I'm not totally sure who Milly is, but I got this recipe from Elaine Andelin.
1 c. honey
1/2 c. milk
1/2 c. butter
1/4 c. carob or chocolate powder
1 tsp vanilla
1 c. coconut
1 c. oats
1/2 c. peanut butter
Bring first 4 ingredients to boil for 3 minutes. Add peanut butter, melt. Add vanilla, coconut and oats. Roll small balls in coconut. Makes about 30.
1 c. honey
1/2 c. milk
1/2 c. butter
1/4 c. carob or chocolate powder
1 tsp vanilla
1 c. coconut
1 c. oats
1/2 c. peanut butter
Bring first 4 ingredients to boil for 3 minutes. Add peanut butter, melt. Add vanilla, coconut and oats. Roll small balls in coconut. Makes about 30.
Thursday, August 6, 2009
Caramel Corn
Light and tasty!
12 c. popped popcorn
4 TBS butter
4 TBS honey
Melt the butter and honey together in a small pot on the stove. Drizzle over the popcorn in a large bowl, stirring to coat. Spread out on two cookie sheets lined with foil or parchment paper. Bake in 325 degree oven 8-10 minutes.
12 c. popped popcorn
4 TBS butter
4 TBS honey
Melt the butter and honey together in a small pot on the stove. Drizzle over the popcorn in a large bowl, stirring to coat. Spread out on two cookie sheets lined with foil or parchment paper. Bake in 325 degree oven 8-10 minutes.
Saturday, August 1, 2009
Fresh beets!!!
Fresh beets are so delicious, yet most people have never had them. If you've only ever had canned beets, you have no idea what you're missing out on.
To cook them:
Cut off the tops of the beets so you leave about 3" of stems on the beet. Save the beet tops for greens in your salad or you can cook them like spinach (but personally I think that's disgusting.)
Scrub the beets with a dish scrubber (I have one that I use only on veggies.) Put in a pot of water, bring to a boil with a lid on the pot. Set the timer for about 25 minutes. Check to see if they are done by poking with a fork. It should pierce easily. Bigger beets can take 45 minutes or more.
When they are done, put them in a bowl of cold water. The skins should slip off easily. Cut up into slices or chunks and serve. You can also put butter, salt, pepper, etc, but they're quite tasty as is. If you have kids, show them how to apply beet lipstick. That's one of my favorite memories from childhood dinners!
To cook them:
Cut off the tops of the beets so you leave about 3" of stems on the beet. Save the beet tops for greens in your salad or you can cook them like spinach (but personally I think that's disgusting.)
Scrub the beets with a dish scrubber (I have one that I use only on veggies.) Put in a pot of water, bring to a boil with a lid on the pot. Set the timer for about 25 minutes. Check to see if they are done by poking with a fork. It should pierce easily. Bigger beets can take 45 minutes or more.
When they are done, put them in a bowl of cold water. The skins should slip off easily. Cut up into slices or chunks and serve. You can also put butter, salt, pepper, etc, but they're quite tasty as is. If you have kids, show them how to apply beet lipstick. That's one of my favorite memories from childhood dinners!
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