This hot cocoa has a Central American twist– cinnamon and cayenne pepper. It makes the cocoa’s warming effects seem to last longer, adds a nice dimension to the flavor, and gives it a nice kick. I found this when it was originally posted in 2006, and is the focus of a parody of the trailer… Continue reading Hot Chocolypto
Tag: milk
Buttermilk Pancakes II (allrecipes.com)
This is a very simple, tasty recipe, posted to allrecipes.com by user BURYGOLD, who says, “A very light and fluffy pancake that requires fresh buttermilk, but it’s the best I’ve ever made!” They have largely displaced the traditional, family recipe for pancakes, we like them so much. http://allrecipes.com/recipe/24530/buttermilk-pancakes-ii 3 cups all-purpose flour3 tablespoons white sugar3… Continue reading Buttermilk Pancakes II (allrecipes.com)
Paprika Potato Casserole
This is our sister-in-law’s addition to our Thanksgiving dinner menu. You can tell how long we’ve been making this recipe – it calls for an old-style 10 ounce box of frozen chopped broccoli. We love it. It’s just great. 6 potatoes, peeled2 – 4 tablespoons butter½ cup milk2 tablespoons light cream1 can cream of mushroom… Continue reading Paprika Potato Casserole
Tater-Tot-Topped Casserole
1 pound ground beef1 small onion, finely chopped1 can (10 ¾ ounces) condensed cream of mushroom soup¼ cup milk1 cup frozen French-cut green beans1 cup shredded Mexican 4-cheese blend or Cheddar1 pound Tater Tots® or similar potato cylinders Heat oven to 375° F. Brown meat with onions in skillet, stirring occasionally. Drain. Spoon into 8… Continue reading Tater-Tot-Topped Casserole
Crème Anglaise: basic custard sauce (The Vegetarian Epicure)
2 cups milk4 – 5 egg yolks (depending on the size of the eggs)6 tablespoons sugar½ teaspoon salt½ teaspoon vanilla extract Scald the milk and keep it hot in the top of a double boiler. In a bowl, beat the egg yolks with the salt and sugar until they are fluffy. Still beating with a… Continue reading Crème Anglaise: basic custard sauce (The Vegetarian Epicure)
Nut Cake (The Vegetarian Epicure)
I think these make a very nice gift for the holidays. It’s impressive when the slice reveals it is made mostly of nuts with a small amount of cake binding them together. And for your friends for whom fruitcake is unendurable: they will love this, or will at least be happy that it’s not fruitcake!… Continue reading Nut Cake (The Vegetarian Epicure)
German Apple Pancake (The Vegetarian Epicure)
This is my favorite apple-pie sort of dessert. The batter for the pancake is very much like popovers, and come out of the oven, with a crispy, airy crunch. The filling is simplicity itself – apples, butter, sugar, and spices, cooked in the pan until the apples are tender. For the topping, we just like… Continue reading German Apple Pancake (The Vegetarian Epicure)
Potato White Bread (The Vegetarian Epicure)
I used to bake bread regularly, when it seemed I had endless amounts of time at my disposal, but that’s what it’s like in the early days – when we were young and sure to have our way. All the bread recipes I am blogging that are from The Vegetarian Epicure are some of my… Continue reading Potato White Bread (The Vegetarian Epicure)
Monday Pumpernickel (The Vegetarian Epicure)
When I was 18 and a member of my college choir, I was invited to a dinner party, joining with a group of my fellow singers at one member’s house. We sat around the table, and when the basket of warm bread was passed around, I took a piece and ate it with butter. It… Continue reading Monday Pumpernickel (The Vegetarian Epicure)
Herb and Onion Bread (The Vegetarian Epicure)
The author, Anna Thomas, writes that this is “the fastest yeast bread I know”. It is fast, and I can tell you it is fragrant with dill and rosemary, the kind of smell you want to greet you when you open the door. It is likely to make you feel hungry to have some even… Continue reading Herb and Onion Bread (The Vegetarian Epicure)
Recipes out of the Blond Box 