Ingredients:
2 litres cold pure unconcentrated apple juice
4 cinnamon sticks
6 anise stars
12 cloves
9 black peppercorns
1 freshly broken nutmeg (just break it open, don't break it into tiny bits.)
Put all ingredients in a large pot on the stove on a high heat. Allow the concoction to steep as long as possible before coming to a boil. It will fill your house with a very yummy smell.
Turn the heat off once it boils and let it cool on the burner. When it has cooled, strain it into a container and refrigerate. To reheat, take only what you need and use a pot on the stove. Do not microwave.
Enjoy!
Tuesday, September 14, 2010
Friday, August 6, 2010
Velvet Brownies
Ingredients:
6 squares Bakers Unsweetened Chocolate
8ish tbsp butter (You cannot use margarine or oil for this. It makes it really yucky.)
1 1/2 cups brown sugar
3 extra large free range eggs
3/4 cup flour (I like whole wheat)
tbsp real vanilla extract
Mix the sugar, eggs and vanilla together in a bowl and set aside. In a nonstick pan, melt the butter on a high heat. Once the butter is good and hot, turn the heat down to the lowest setting and add the chocolate. Stir gently, being sure to use your implement to scrape the bottom and sides of the pan so that nothing burns. When the chocolate is fully melted, remove from heat and add to the bowl. Add the flower and mix thoroughly. Pour into a 9 inch pan (square or round) lined with parchament paper. Cook in preheated oven at 350 farenheit for 40 minutes or until a fork in the centre comes out clean. Serve with the best vanilla ice cream you can afford and your dinner guests will never want to leave.
Brownie keeps for about a week although this will never be an issue and in a sturdy container can survive a trip in the post. Speaking of which, if my Grandmother isn't at the beach for the summer, I plan to send her a piece tomorrow.
6 squares Bakers Unsweetened Chocolate
8ish tbsp butter (You cannot use margarine or oil for this. It makes it really yucky.)
1 1/2 cups brown sugar
3 extra large free range eggs
3/4 cup flour (I like whole wheat)
tbsp real vanilla extract
Mix the sugar, eggs and vanilla together in a bowl and set aside. In a nonstick pan, melt the butter on a high heat. Once the butter is good and hot, turn the heat down to the lowest setting and add the chocolate. Stir gently, being sure to use your implement to scrape the bottom and sides of the pan so that nothing burns. When the chocolate is fully melted, remove from heat and add to the bowl. Add the flower and mix thoroughly. Pour into a 9 inch pan (square or round) lined with parchament paper. Cook in preheated oven at 350 farenheit for 40 minutes or until a fork in the centre comes out clean. Serve with the best vanilla ice cream you can afford and your dinner guests will never want to leave.
Brownie keeps for about a week although this will never be an issue and in a sturdy container can survive a trip in the post. Speaking of which, if my Grandmother isn't at the beach for the summer, I plan to send her a piece tomorrow.
Saturday, April 24, 2010
Cranberry Kiwi Sorbet
Ingredients:
1 cup apple juice
1.5 cups cranberry juice
1/2 cup local honey
juice from one honey tangerine
4 skinned kiwis
Put all ingredients in a blender. Blend on high until smooth and very frothy. Put in containers and freeze. Have a happy spring!
1 cup apple juice
1.5 cups cranberry juice
1/2 cup local honey
juice from one honey tangerine
4 skinned kiwis
Put all ingredients in a blender. Blend on high until smooth and very frothy. Put in containers and freeze. Have a happy spring!
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