1 tbsp. olive oil
2 tbsp. butter
2 tbsp. flour
1 1/2 cups milk (sub part Jalepeno juice)
1 c. cheddar cheese, shredded
1/4 teaspoon Tabasco sauce
2 tbsp. minced jalapeno peppers (omit if using juice)
1/4 teaspoon sea salt
Pinch cayenne pepper
1/4 teaspoon paprika
Mix together peppers, olive oil, and butter in a saucepan.
Sprinkle in flour, pour in milk and stir until mixture simmers -- do not allow to boil. When mixture begins to thicken, stir in the cheese and remaining ingredients, Simmer on low heat an additional five minutes or until cheese is fully melted.
8 oz cream cheese
8 oz fresh crab meat
1/2 tsp Worcestershire sauce
1/2 tsp soy sauce
1/8-1/4 tsp white (or black) pepper
1-1 1/2 green onions, diced
1 clove garlic, minced
1 tsp red onion, chopped
1 pkg wanton wrappers
1 small bowl of water to seal wantons
Combine the crab and cream cheese.
Mix in remaining filling ingredients one at a time.
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar (I only used 2 cups, but hope to try honey next time)
1 cup vegetable oil (I used lard, unhydrogenated of course)
4 eggs, beaten
1/3 cup water
2 cups grated zucchini (mine was peeled, shredded and frozen and thawed)
1 teaspoon lemon juice (I used vinegar, didn't have any lemon juice)
1 cup chopped walnuts or pecans (Nuts hurt my teeth, so I left them out)
Preheat oven to 350 degrees F.
In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.
Mix wet ingredients into dry, add nuts and fold in.
Bake in 2 standard loaf pans, sprayed with nonstick spray [I also used lard for this], for 1 hour, or until a tester comes out clean. (Alternately, bake in 5 mini loaf pans for about 45 minutes.)
Makes 10 4 x 4.5-inch graham crackers or 48 2-inch squares
2 1/2 cups plus 2 T AP flours
(a swap of 1/2 cup with whole wheat flour or 1 cup whole wheat pastry flour works well here, too.)
1 cup dark brown sugar, lightly packed
1 tsp baking soda
3/4 tsp course sea salt
7 T unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey (such as clover)
5 T milk
2 T vanilla extract
3 T granulated sugar
1 tsp ground cinnamon
Make the dough.
Combine the flour, brown sugar, baking soda, and salt in the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment.
Pulse or mix on low to incorporate.
Add the butter and pulse on and off and on and off or mix on low until the mixture is the consistency of a course crumb.
(alternately, you can cut in butter with a pastry cutter)
In a small bowl, whisk together the honey, milk, and vanilla.
Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together.
It will be very soft and sticky.
Lay out a large piece of plastic wrap and dust it lightly with flour.
Turn dough out onto plastic and pat it into a rectangle about 1-inch thick.
Wrap it, then chill it until firm, about 2 hours or overnight.
Meanwhile, prepare the topping, if using, by combining the sugar and cinnamon in a small bowl and setting aside.
Roll out the crackers.
Divide the dough in half and return one half to the refrigerator.
Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky. Flour as needed.
Trim the edges of the rectangle to 4 inches wide.
Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. (This makes a traditional graham cracker shape.)
Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping.
Chill until firm, about 30-45 minutes in the fridge or 15-20 minutes in the freezer.
Repeat with the second batch of dough.
Gather any scraps into a ball, chill until firm and re-roll.
Decorate the Crackers
Mark a vertical line down the middle of each cracker, being careful not to cut through the dough (for traditional cracker shape).
Using a toothpick or skewer (or blunt end of skewer for more dramatic dots), prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 15-25 minutes, until browned and slightly firm to the touch, rotating the sheets halfway through to ensure even baking.
must be taken when reading my blog. i'm a new creature and the
Lord continues to mold and shape me through his will. older
entries may seem to contradict the newer ones. there's a pretty
good chance that they do for two reasons. first, because of my
nature, as i strive for perfection, i will continue to fall short of the
mark and should therefore be thankful for his grace and should seek his (and your) forgiveness for having been so foolish in the past. second, i continue
to grow in him; and as changes are made, i have made attempts to change my blog to reflect those changes. in this event, please refer to #1. if you're interested in perfection, my blog isn't the place
to be. pick up a king james bible (yup, i'm one of THOSE people)
and read his PERFECT word.
CURRENTLY UNDER REconstruction. PLEASE FORGIVE THE MESS.