It Inspired Me

I was craving a shake but didn’t want the calories of ice cream so I went to google. I ran across this recipe. I happened to have farm fresh eggs so I included the egg. It was very good and satisfied my craving perfectly.  1/2 cup milk or half-and-half, cream 1 tablespoon sugar 1/4 teaspoon vanilla 1/2 cup (heaping) frozen strawberries 1 large egg (optional) 3 tablespoons malt powder (optional) Ice (optional)Whipped cream (optional) Mix all in blender till smooth and creamy. 

I found this recipe for muffins. Take note of the baking directions. It really working to give a nice speak to each muffin. This recipe is to be used as a base recipe for all different types muffins. They were delicious!! 1 and 3/4 cups (220g) all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon or apple pie spice 1/2 cup (115g or 1 stick) butter 3/4 cup (150g) packed light brown sugar 2 large eggs, at room temperature 1/2 cup (120g) sour cream or plain yogurt, at room temperature 1 and 1/2 teaspoons pure vanilla extract 1/4 cup (60ml) milk (any kind), at room temperature Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, ab...

Delicious cool drink on a summer day.  It’sa but labor intensive but worth the indulgence! 175 ml freshly squeezed orange juice 75 ml freshly squeezed lime juice 150 ml rum 2-4 T sugar, to taste dash of grenadine syrup dash of Angostura bitters ice cubes, to serve Sprinkle of nutmeg 2 thick slices oranges to garnish maraschino cherries, to garnish Blend all in blender or shaker. Also good blended with a few ice cubes.

1 Maraschino cherry 1 Orange wedge 1 tsp Sugar 3 dashes Angostura bitters 1/4 oz Water 2 oz Brandy Sprite or 7UP Garnish: Maraschino cherry Garnish: Orange wedge Add the cherry, orange wedge, sugar, bitters and water into a double Old Fashioned glass.  Muddle until the sugar dissolves, adding a splash of water if needed.  Fill with ice and add the brandy.  Top with the Sprite or 7Up.  Garnish with a fresh cherry and orange wedge

Ingredients 4 cups watermelon (measure before pureeing) 3 lemons juiced 3 cups cold water Simple Syrup 1/2 cup white sugar 1/2 cup water or to taste To make simple syrup, combine sugar and water in a small saucepan. Bring to a boil and remove from heat. Cool completely. Blend watermelon until smooth. Strain through a mesh strainer. Discard pulp. Fill a 2 quart container 1/2 way with ice. Add watermelon juice, lemon juice and simple syrup to taste. Top with cold water and serve immediately.

Here's a spin on the Moscow mule. 1/2 oz. lime juice 2 oz. vodka 6 oz. ginger beer Mix and enjoy.

Nothing says summer more than fresh lemonade.  I had a lot of left over watermelon so thought this was a good way to use it up.  It's a bit labor intensive but was very tasty.  Make into an adult drink with a little vodka.  Enjoy! 1 1/2 cups fresh lemon juice 1 cup sugar 4 cups water 2 cups watermelon juice 1/2 cup roughly chopped mint leaves Ice Squeeze and strain lemons into pitcher.  Stir in sugar and mint leaves until sugar is completely dissolved.  Add water and stir.  Pour in watermelon juice (we suggest pureeing the watermelon and then running it through a strainer).

2 cups milk 3 teaspoons honey 2 teaspoon vanilla extract 2 drops almond extract 2 dollops real whipped cream (optional) Stovetop directions: Place milk, honey, vanilla extract, and almond extract in a small saucepan and stir until combined. Heat over medium-low heat until steaming, stirring constantly (don't allow it to boil!).  Create a foamy top by using a frother or by shaking it vigorously in a heat-proof jar.  Top with whipped cream (if using). Microwave directions: Place milk, honey, vanilla extract, and almond extract in a mug and stir until combined.  Microwave on HIGH for 1-2 minutes or until hot. Create a foamy top by using a frother or by shaking it vigorously in a heat-proof jar.  Top with whipped cream (if using).

8 ounces of hot (not boiling) water 6-8 oz milk 2 tablespoons cocoa powder 1 teaspoon maca powder (optional) ½ teaspoon turmeric powder (optional) ½ teaspoon cinnamon powder (optional) 1 tablespoon coconut oil 1 tablespoon honey Mix all in blender and enjoy.

2 cups water 1 1/4 cups milk 1 teaspoon salt 1 cup quick cooking grits (not instant) 2-3 T butter In a small pot, bring the water, milk, and salt to a boil. Slowly stir the grits into the boiling mixture. Stir continuously and thoroughly until grits are well mixed. Let the pot return to a boil, cover with a lid, lower the temperature, and cook for approximately 30 minutes, stirring occasionally. Add more water if necessary. Grits are done when they have the consistency of smooth cream of wheat .

The recipe calls for one apple but I took it over the top with the apple by putting in 6 apples.  Depending on the size of your pan and the size of the apples, you could go more or less.  This is basically German pancake and apples.  The key to this recipe is cooking the apples first.  It gives them a great browned flavor.  2 tablespoons butter 1 apple, cored and chopped 6 eggs 1 cup all-purpose flour 1 cup milk Preheat oven to 450 degrees F (230 degrees C). In a large cast iron skillet, heat butter and apples together in oven while preheating. Cook, stirring occasionally, until apples begin to soften. While apples are cooking, place eggs, flour and milk in a blender or food processor and puree until smooth. Pour batter over apples in preheated skillet and stir briefly to blend with apples. Return skillet to oven and cook for 15 minutes. Reduce heat to 375 degrees and bake for 10 more minutes, until golden brown.

1 cup milk 1/4 teaspoon vanilla extract Dash salt 2 tablespoons sugar 2 to 3 teaspoons HERSHEY'S Cocoa

12 eggs (or egg substitute) 1 1/2 c sugar 1/2 t salt 2 qt milk, separated 2 T vanilla 1 t nutmeg 2 c whipping cream In a heavy 4 qt saucepan, whisk together eggs, sugar and salt.  Gradually add 1 qt milk, cook and stir over low heat until thermometer reads 160-170 degrees, about 30-35 minutes.  Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk.  place the bowl in an ice water bath, stirring frequently until mixture is cool.  if the mixture separates, process int he blender until smooth.  Cover and refrigerate for at least three hours.  When ready to serve, beat the cream in a mixing bowl on high until soft peaks form.  Whisk gently itno the cooled milk mixture.  Pour into a chilled 5 quart punch bowl.  Sprinkle with nutmeg.

1/2 oz vodka 1/2 oz gin 1/2 oz tequila 1/2 oz rum 1/2 oz lemon juice 1/2 oz triple sec 1 t superfine sugar Mix all ingredients in a glass and add coke to fill the glass.

I'm going through recipe cards and honestly can't remember if I ever tried this, but it sounds good, so here we go.... 1/4c + 2 T pineapple juice 1/4 c orange juice 1/4 c white rum 1 t sugar Jucie of 1/2 lime Shake with ice.  Strain into glass and enjoy

12 oz can cranberry/raspberry concentrate 12 oz can pink lemonade concentrate 4 c water 4 c club soda Mix all except soda.  Add soda just before serving

4 cans apple juice 2 T whole cloves 2 T whole allspice 3 large cinnamon sticks Simmer together

This makes a nice refreshing punch.  Makes me think of a warm summer night. 46 oz can pineapple juice 1 qt cranberry juice 6 oz can frozen lemonade concentrate 3/4 c sugar 2-28 oz bottles ginger ale Mix all but ginger ale.  Add ginger ale just before serving.

If you don't pay attention to what is really in this, it is outstanding.  If the eggs creep you out, just use an egg substitute.  You could try skimping and using whole milk or half and half, but the richness of the cream is delicious! 1 c brandy 3 eggs 1/4 t coconut extract 1/4 t almond extract 1 1/2 T chocolate syrup 2 c heavy cream (2 half pints) 1 can condensed milk Mix all ingredients, blending at high speed for one minute.  Keep refrigerated.

1(15 ounce) box all-bran cereal (like All Bran) 1 quart buttermilk 1 cup salad oil 2 1⁄2 cups sugar 4 eggs, beaten 5 cups flour 5 teaspoons baking soda 1 tablespoon salt Mix thoroughly and cover.  Let stand at least 6 hours before using.  Scoop batter into muffin tin wells and fill to about 2/3 full (usually an ice cream scoop is the right size).  Bake 12- 15 minutes at 375.  Batter will keep in fridge for 6 weeks.  If you want to half this recipe.  Use 4 1/2 cups bran cereal and half of all other ingredients.