Recipe from a friend who was waiting for her fudge to harden up:
Chocolate chips, a can of sweetened condensed milk. Microwave for 1 minute, stir slow and gentle, microwave for 30 seconds, stir, repeating until smooth. Make cold until firm. Eat.
Old Fashioned
1 teaspoon simple syrup / agave nectar
3 dashes Angostura bitters
2 ounces bourbon
Garnish: twist of orange peel (Get the oil in)
Shake it. Serve over ice.
French 75
1 oz Gin,
1/2 oz Lemon juice,
1/2 oz Simple syrup,
2 oz sparkling wine
Shake everything but the Prosecco, pour that in first, top with Prosecco. that to the glass. Serve in a coupe with a lemon twist.
One of these little splits makes 3 and Empress 1908 is a pH meter.
Elderflower Spritz and reference link
This is Kelly’s recipe:
- 1-1/2 oz. St. Germain
- Splash of soda
- Fill with Prosecco
- Add a wedge of orange or lemon or a sprig of thyme
And she pointed me here https://www.stgermainliqueur.com/us/en/cocktails
St. Germain website offers more exact measurements for a spritz:
- 1 1/2 oz. St. Germain
- 2 oz. Prosecco
- 2 oz. soda water
- Lemon twist
- Edible flowers (optional)
Lemon Cheesecake Cocktail
Ice
2 jiggers limoncello
1 jigger Liqor 43
1/2 jigger agave
Juice of 1/2 lemon
1 jigger cream
Shake well to chill. Strain into martini glasses.
New trick
This doesn’t appear to work on my cookbook. Maybe because I don’t have my own domain.
If you want to try a recipe from a site that has an elaborate story wrapped around it and you are frustrated trying to find the actual recipe, add cooked.wiki/ in FRONT of the web address, even in front of the http part.
It will give you the ingredients and instructions without the commentary.
Ragu Reference
I found this on FaceBook and think it’s pretty nifty.
Hungarian Mushroom Soup
I like this. I think I prefer a little less paprika. I’ll modify it the next time I make it.
cookwithchay (https://www.instagram.com/reel/C14l63YMj69/)
Ingredients:
* 4 tablespoons of salted butter
* 1 ½ cups white onions, chopped
* 1 lb. mushrooms, sliced (use crimini, button, etc.)
* 2 teaspoons dried dill weed
* 1 teaspoon dried thyme
* 1 tablespoon EACH: sweet paprika and lemon juice
* 2 cloves garlic, grated
* 2 ½ cups broth
* 2 tablespoons soy sauce
* 3 tablespoons all purpose flour
* One cup half and half or milk
* 1/3 cup sour cream or crème fraiche
* 3 tablespoons chopped parsley
1. Melt butter in a soup pot. Sauté onions for a few minutes and then add mushrooms. Cook for 8-10 minutes on medium heat stirring occasionally.
2. Add dill, thyme, paprika, garlic and lemon juice. Cook for 2 minutes.
3. Add broth and soy sauce. Simmer on low to medium heat for a few minutes. In a bowl mix half and half with all purpose flour removing lumps. Add to the soup while stirring to avoid curdling. Simmer soup to desired thickness. Do NOT boil the soup only simmer it.
4. add sour cream and stir.
5. Garnish with parsley.
Julia’s Cheese Wafers
- 8 oz. sharp cheddar cheese
- 1/2 c. butter
- 1-1/4 c. flour
- 1/2 tsp. salt
- 1/8 tsp. cayenne
- 1/8 c. chopped pecans (optional)
Let cheese and butter come to room temperature. Add the other 4 ingredients. Make 2 rolls on a floured surface and freeze.
To serve: thaw 30 minutes and cut into 1/3″ thick slices.
Bake at 350ºF on the bottom shelf for 5 minutes. Then, top shelf for 5 minutes.
Cool on wire rack.
Muhammara
This is a Syrian roasted red pepper and walnut dip. Recipe from @thebrightblooms on Threads
Of course 😊 mine is from a book (Syria recipes from home by @itabazzam). Grill a red pepper and a chilli until blackened and soft. Peel the skin once cool. Grind 75g walnuts until finely ground. Add the red pepper, chilli, 3 tablespoons olive oil, 1 tsp red pepper paste, 1 tablespoon of pomegranate molasses, a crushed garlic clove and salt then blend. Easy and so good!
Kitty's Cookbook 