Banana Smoothies

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 banana
• 1/2 cup milk
• 2 teaspoons sugar
• 1/4 teaspoon nutmeg
• 1 cup ice (crushed)

Recipe

• 1 blend all ingredients in a blender and serve with whipped cream and sprinkles on top. :).

Black Soybean And Tomato Chili Salsa

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 (15 ounce) can black soybeans, drained
• 1 (15 ounce) can diced tomatoes with green chilies, drained
• 1/2 cup red onion, minced
• 3 tablespoons fresh lime juice
• 2 teaspoons soy sauce
• 1/2 cup fresh cilantro, chopped
• 1/4 teaspoon ground cumin
• 1 tablespoon green onion, chopped

Recipe

• 1 combine all ingredients in a bowl. mix, taste, and add extra lime juice and soy sauce, if desired. serve with tortilla chips.

Ambrosial Apricot Nectar

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
• 1/4 cup honey
• 1 (1 1/2 liter) can apricot nectar, chilled
• 1 (750 ml) bottle club soda, chilled
• vanilla ice cream
• mint leaf (optional)

Recipe

• 1 in a medium punch bowl, combine eagle brand and honey. slowly stir in apricot nectar.
• 2 just before serving, add club soda and scoops of ice cream. if desired, garnish with mint leaves.

Brandy Meyer Lemon Marmalade

Total Time: 80 hrs Cook Time: 80 hrs

Ingredients

• 6 meyer lemons (1 1/2 lb)
• 4 cups water
• 4 1/4 cups sugar
• 1/4 cup brandy

Recipe

• 1 halve lemons crosswise and remove seeds. tie seeds in a cheesecloth bag. quarter each lemon half and thinly slice. combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.
• 2 bring lemon mixture (including the bag of seeds) to a boil over moderate heat and add brandy. reduce heat and simmer, uncovered, until reduced to approximately 4 cups, about 45 minutes. stir in sugar and boil over moderate heat, stirring occasionally and skimming off all foam and scum until it reaches 215 to 220°f remove the bag of seeds.
• 3 ladle hot marmalade into 3 pint size jars and wipe rims with dampened cloth and seal jars with lids.
• 4 put jars in a water-bath canner or on a rack set in a deep pot. add enough hot water to cover jars by 1 inch and bring to a boil. boil jars, covered, 15 minutes and transfer with tongs to a rack. cool jars completely.
• 5 marmalade keeps, stored in a cool, dark place, up to 1 year.

2lb Basic /french Bread From Breadman

Total Time: 3 hrs 35 mins Preparation Time: 5 mins Cook Time: 3 hrs 30 mins

Ingredients

• 1 1/2 cups warm water
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 4 cups all-purpose flour
• 2 1/2 teaspoons active dry yeast

Recipe

• 1 add all ingredients to bread pan in the order given.

Blackberry Cobbler

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/3 cups sugar (more or 1 1/3 cups less depending on sweetness of your berries)
• 1/2 cup flour
• 1/2 cup butter, melted
• 2 teaspoons vanilla
• 2 (12 ounce) packages fresh blackberries or 2 (14 ounce) bags frozen blackberries
• 0.5 (15 ounce) package refrigerated pie crusts
• 1 tablespoon sugar

Recipe

• 1 stir together first 4 ingredients in a large bowl.
• 2 gently stir in blackberries until sugar mixture is crumbly.
• 3 spoon mixture into a lightly greased 11x7 baking dish.
• 4 cut 1 piecrust into 1/2 inch wide strips and arrange diagonally over blackberry mixture. sprinkle with 1 tablespoon sugar.
• 5 bake at 425º for 45 minutes or until crust is golden brown and center is bubbly.
• 6 serve with ice cream or freshly whipped sweetened cream, if desired.

Bread & Butter Pickles

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 25 -30 cucumbers
• 8 large onions
• 2 large green peppers
• 1/2 cup salt (canning)
• 5 cups cider vinegar
• 5 cups sugar
• 2 tablespoons mustard seeds
• 1 teaspoon turmeric
• 1/2 teaspoon whole cloves

Recipe

• 1 wash and slice cucumbers, onions, and peppers. mix together and let stand for at least 3 hours (or overnight).
• 2 drain. combine vinegar, sugar, and spices, bringing to a boil. add cucumbers and heat through, but don't boil.
• 3 pack into stearlized jars and seal.
• 4 note: these will keep well in an empty ice cream container for months in the fridge if you don't want to can.