White Sauce
2 Tbsp flour per 1 cup liquid
2 Tbsp. cornstarch per 1 cup liquid
Medium Sauce (gravy, creamy red potatoes)
(makes 1 cup sauce)
2 Tbsp. butter
2 Tbsp. flour
1/4 t. flour
1 cup milk
a fine pear
FOOD IS ESSENTIAL TO LIFE...THEREFORE MAKE IT GOOD
Sunday, December 20, 2015
Vicki Talmage Salad Dressing
This is another delicious blender dressing from Vicki Talmage that can be made and put on salad and then stored in a mason jar and used throughout the week.
Blender Salad Dressing
1/3 cup raw brown sesame seeds
1 cup Extra Virgin Olive Oil (EVOO) or Sunflower oil or (1/2 cup flaxseed or hemp oil?)
Juice of 2 fresh lemons (may need a little more)
1/4 cup Namoui Soy Sauce or Tamari Soy Sauce
Celery 2-3 stocks
1 Red pepper
Black pepper
Course Salt
Source: Vicki Talmage
Blender Salad Dressing
1/3 cup raw brown sesame seeds
1 cup Extra Virgin Olive Oil (EVOO) or Sunflower oil or (1/2 cup flaxseed or hemp oil?)
Juice of 2 fresh lemons (may need a little more)
1/4 cup Namoui Soy Sauce or Tamari Soy Sauce
Celery 2-3 stocks
1 Red pepper
Black pepper
Course Salt
Source: Vicki Talmage
Vicki Talmage hummus recipe
This recipe is from Vicki Talmage who offers amazing whole food, delicious recipes. Here is her hummus recipe via Margaret.
Hummus
1/2 cup sesame seeds (blended in the blender) to make Tahini paste (use Blendtec or Vitamix)
1/4 cup lemon juice
2 cloves garlic
1 can garbanzo beans drained, and rinsed
salt
1 Tbsp. EVOO
parsley/ Cilantro
Source: Vicki Talmage
Hummus
1/2 cup sesame seeds (blended in the blender) to make Tahini paste (use Blendtec or Vitamix)
1/4 cup lemon juice
2 cloves garlic
1 can garbanzo beans drained, and rinsed
salt
1 Tbsp. EVOO
parsley/ Cilantro
Source: Vicki Talmage
Tuesday, December 8, 2015
Royal Frosting-gingerbread houses
This year we made our annual gingerbread houses simply out of graham crackers. This Royal Frosting made mostly of egg whites sets up really fast and holds the graham crackers together. In fact after making the frosting I would recommend putting a wet towel over the top of the bowl, to keep it moist while you are putting together your gingerbread house.
Royal Frosting
3 Egg whites at room temperature
1-lb powdered sugar (confectioners sugar, sifted about 4 3/4 cups)
1 teaspoon vanilla
1/2 teaspoon cream of tarter
Beat with electric mixer 7 to 10 minutes or till frosting is very stiff.
Keep frosting covered with damp cloth at all times to prevent crust from forming.
Makes 3 cups
Make flowers with pastry tube on silicone paper or waxed paper. Let dry 8 hours before peeling off paper. Dab a little frosting on bottom of each flower to attach to top or sides of cake.
*We doubled the recipe and that made approx. 5 gingerbread houses.
Royal Frosting
3 Egg whites at room temperature
1-lb powdered sugar (confectioners sugar, sifted about 4 3/4 cups)
1 teaspoon vanilla
1/2 teaspoon cream of tarter
Beat with electric mixer 7 to 10 minutes or till frosting is very stiff.
Keep frosting covered with damp cloth at all times to prevent crust from forming.
Makes 3 cups
Make flowers with pastry tube on silicone paper or waxed paper. Let dry 8 hours before peeling off paper. Dab a little frosting on bottom of each flower to attach to top or sides of cake.
*We doubled the recipe and that made approx. 5 gingerbread houses.
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