Twilight Time for a Party Punch
(Recipe provided by the late Mildred Ferrari)
6 ounces concentrated orange juice, thawed
2 cans pineapple juice
1 cup lemon juice
1 cup sugar
2 bottles of Champagne
1 bottle of Chablis
Mix and keep cold. Just before serving, add 2 bottles of champagne and 1 bottle of chilled Chablis.
Love at First Bite Dip
¼ cup of chopped watercress
1 Tablespoon of chopped chives
½ teaspoon of dried tarragon leaves
2 teaspoons of capers (drained)
2 Tablespoons of Extra Virgin Olive Oil
1 teaspoon of mustard (preferred Dijon-style)
1 Tablespoon of lemon juice
1 teaspoon of lime juice
⅛ teaspoon of granulated salt or a large pinch of sea salt
1 small-medium sized egg
1 ¼ cup of Extra Virgin Olive Oil (may substitute vegetable oil or canola oil)
*optional 3 flat anchovy fillets, finely chopped
Jicama slices
Carrot sticks
Celery sticks
Radishes
Directions: In either a blender or a food processor, add chives, watercress, tarragon, capers and optional anchovy fillets. Pulse or process until finely minced, next add the 2 Tablespoons of olive oil, mustard, lemon, lime juice and a pinch of salt and the egg. Process until your mixture thickens. This will take about 30 seconds. For about ten seconds, slowly add the additional olive oil until the mixture is thickened. *May use vegetable or canola oil as well. Serve with radishes, celery sticks, carrot sticks and jicama slices. Can pour the mixture in half of an avocado, just slice the avocado in half lengthwise and take pit out. (You will surprise guests as there is no avocado in the recipe. The green color for the dip comes from watercress and chives.
Let the vegetarian vampires in your life be wowed by this dip.
Looking for a lower in sugar coconut macaroon recipe, here it is!
2/3 cup all purpose Gluten Free Flour, such as White Gold Brand
14 oz package unsweetened flaked coconut (if you use sweetened coconut, you will be adding 5 grams of sugar)
1/4 teaspoon salt
14 oz fat free sweetened condensed milk (contains 24 grams sugar)
1 teaspoon vanilla extract
Optional: 6-8oz chocolate chips such as Lily’s milk chocolate style baking chips, with 32% cocoa, stevia sweetened.
Preheat the oven to 350°F and place cupcake liners in a cupcake pan. You may also use silicone cupcake liners. If lining a baking sheet use parchment paper or cooking spray.
In a large bowl, mix together gluten-free flour, coconut and salt until the coconut is coated in the other ingredients
Stir in condensed milk, vanilla extract. Keep stirring until well combined. Next, add chocolate chips.
Using a cookie scoop, place in mounds of the coconut chocolate chip mixture in the cupcake tin liners or on the prepared baking sheets.
For large (3 Tablespoon) cookies, bake in a preheated oven for 18-20 minutes or until the tops are golden. For smaller (1 1/2 tablespoons) cookies, bake for 12-15 minutes or until golden brown the tops.
Cool for five minutes and enjoy. Makes about 1 ½ dozen medium sized macaroons.
1 cup old fashioned rolled oats * used Trader Joe's Oven Toasted Old Fashioned Organic Oats
1 cup of organic coconut flour *used Bob's Red Mill GF
1/8 teaspoon of baking soda
2/3 cup of brown sugar
1/2 teaspoon of cinnamon
1 teaspoon of vanilla extract
1/2 cup of butter
dash of tumeric
dash of nutmeg
Tomato Ginger Jam
or
Peanut or almond butter *Justin's Classic Peanut Butter Spread
Grape Jelly *Smuckers Squeezable grape jelly.
Directions: In a mixing bowl, combine flour, oats, brown sugar, baking soda, cinnamon, turmeric, nutmeg, and vanilla extract and mix. Next, in another bowl, reserve 1/2 of a cup of the flour/oat mixture. Cut in butter till mixture resembles coarse crumbs and press in to a slightly greased 9x9X2 baking pan. With a tablespoon place dollops of tomato ginger jam on the coarse mixture and sprinkle remaining reserved cup of the flour oat mixture on top. A variation of this is using peanut butter and grape jelly and alternating rows and dollops of the mixture.
A version of this recipe is found in my cookbook, Love at First Bite, The Unofficial Twilight Cookbook by Gina Meyers or Bite at Twilight. Can be purchased here: https://serendipitymediagroup.com/books-for-sale
What It's Like to Have a mom who writes cookbooks for a living
by Gina Meyers
When you write a cookbook bestseller, it’s like hitting a homerun. Problem with hitting a homerun is you never know if you’ll hit a homerun again. I’ve spent a lot of time trying to make it past first base again, and there have been other homeruns, or at least to third base. The formula for cookbook writing success is always the same, “write what you love.” The formula for recipe formation is, “create what you are interested in.” I’ve never written a recipe that didn’t fascinate me. I didn’t make up something in the kitchen that I didn’t want to eat or drink or share. Sure there have been some epic flops, like when I was eleven and I tried to make fortune cookies from scratch, but there have been a lot of successes too–and a lot of semi-homemade tricks and tips have moved me along the culinary bases.
“Writing what you love” is a key ingredient to the success of a recipe. Recipes are meant to be shared, like a box of See’s Candies.
Red Velvet Cake
4 tablespoons cocoa powder
1 ounce liquid red food coloring
3/4 cup water
1 yellow cake mix, with pudding in the mix
4 eggs
1 teaspoon vanilla extract
1 teaspoon butter
4 tablespoons buttermilk
1 tablespoon white vinegar
Directions: Preheat oven to 325°. In a large bowl, mix cocoa powder, red food coloring, and part of the water to form a paste. Next, add all of the other ingredients except the white vinegar. Blend for 2 1/2 to 3 minutes with a mixer on medium speed. Then add the vinegar and mix with a spatula. Pour the batter into a bunt or round cake pan, and bake for approximately 35 minutes. This recipe can be made into cupcakes as well.
Apple Cinnamon and Walnut Cookies
INGREDIENTS:
½ cup shortening
1 1/3 cups packed brown sugar
1 egg
2 cups sifted all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup chopped California walnuts
1 cup apples – peeled, cored and finely diced
1 cup raisins
¼ cup milk
1 ½ cups sifted confectioners’ sugar
1 tablespoon butter
½ teaspoon vanilla extract
2 ½ tablespoons half-and-half cream
DIRECTIONS:
Preheat oven to 400 degrees
Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
Stir together flour, baking soda, salt, cinnamon, cloves, and nutmeg.
Stir half the dry ingredients into creamed mixture. Stir walnuts, apples, and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
Drop from tablespoon 1 ½ inches apart onto lightly greased baking sheet. Bake in the preheated 400 degree oven for 10-12 minuets. Remove cookies from oven, place on racks to cool slightly, and while still warm, spread with glaze.
To make glaze: Combine powdered sugar, butter, vanilla, and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.
I'm on TEAM Healthy these days.
So when our friends over at Taylor Brothers Farms recommended a juicer for under $100.00 via Amazon
I was all over that deal!
https://www.taylorbrothersfarms.com/
My teenage son has reminded me that I can still eat fruits and vegetables but I told him, "this is so much fun!"
I wrote to Muller offering my recipes services for FREE but they didn't take me up on my offer, so here goes.
I retract my earlier statement, the Austrian Company does not have recipes on their United States Site, but they do on their UK Site.
https://www.muller.co.uk/recipes
All I can say, is there Juicer is super simple to use, not so easy to clean up. So if you want to be a vegetarian vampire, this juicer makes it easy.
Carrot Juice
Celery Juice
Grape and Cherry Juice
