diced peppers (two colors, at least, for the pretty)
What is a glug, you ask?Tip over the jug, and stop pouring when it has made the glug noise the stated number of times. Yes, it is a technical term!
Pre-heat the oven to 350.
Mix all 12 eggs and the cream in a bowl using a whisk or a fork. It should get a little frothy, but not too bad.
Pull out a muffin pan, and either spray the cups with cooking spray, or use cupcake papers (which is what I do because my muffin pans are ancient and rusty).
Pour a roughly equal amount of egg/cream mixture into each cup.
Drop some of the peppers into each cup.
Drop a good-sized pinch of Mexi-cheese (or the shredded cheese of your choice) into each cup.
Bake for 20 to 25 minutes.
Understand – these are all guidelines. You don’t need to use peppers (asparagus is yummy), or Mexi-cheese. If you can’t handle dairy, coconut oil is a great substitute. Try things! Make mistakes! Enjoy!
Use metal cookie sheets, not a baking stone. You’re going straight from the fridge to a nice hot oven. The stone will not survive the transfer.
Use plenty of flour on your cutting surface.
Cut the dough into pieces of about a third of the dough each, and only pull one of them out of the fridge at a time to roll out and cut.
You are going to use so much plastic wrap with this recipe.
Its totally worth it.
To get the different colors of frosting, I usually get the biggest thing of vanilla frosting I can, and food color bits of it in sandwich bags. Cut off the tip of one corner and hey-presto decorating bags!
6 c flour
1 tsp baking soda
1/2 tsp baking powder
1 c softened butter
1 c brown sugar, packed
4 tsp ground ginger
4 tsp cinnamon
1 1/2 tsp ground cloves
1 tsp black pepper
1 1/2 tsp salt
2 lg eggs
1 c unsulphated molasses
Sift together the first three ingredients in a side bowl (not the one you plan on mixing everything in, you will regret that if you try)
In a mixer with a big bowl, cream butter and sugar
Add spices & salt, then eggs, then molasses
Slowly add flour mixture (not kidding about the speed – try to do it fast, and the whole thing explodes into a powdery mess)
Combine everything at low speed
Wrap the dough ball in plastic wrap, and chill for an hour
Preheat the oven to 350 degrees
Put down parchment paper and flour it really well
Roll to 1/8 inch thickness (WHO ACTUALLY DOES THAT? I usually do 1/4)
Cut with cookie cutters, and place them on the cookie sheet
This is a great side for pretty much any meat dish, especially on a cool fall day. The smaller, skin-on potatoes are tasty and not nearly as bad for you as a full-size, peeled and boiled starch-bomb white potato.
3 pounds of small red, white, and/or purple potatoes
Lots of supermarkets carry 2- and 3-pound bags of mixed, pre-washed small potatoes, which is really handy if you want more colors
6 cloves of fresh garlic, crushed
A couple of shakes of black pepper
a pinch of salt
2 tablespoons of minced fresh parsley (optional)
Preheat your oven to 400° F
Halve and/or quarter your potatoes; chunks should be roughly between 1 and 3 cubic inches
Toss the chunks into a freezer bag with the remaining ingredients, adding enough olive oil to coat the potatoes, then mix in the bag
Spread the potatoes into a single layer on a pan or baking stone
Bake for an hour, flipping everything over at least once to keep things from scorching
Tortillas are surprisingly easy to make, but it does go a lot faster with two: one to flatten dough while the other cooks the previously-flattened dough. Each tortilla takes about as long to cook as to roll.
These tortillas are good enough to eat plain. They store well in a ziploc baggie.
3 cups flour
1 teaspoon salt
1/3 cup oil
(up to) 1 cup warm water
Preheat a large skillet on medium heat (our stove runs hot so it’s more like medium-low, YMMV)
Mix flour and salt in a medium mixing bowl
Cut in oil with a pastry blender or a fork
Slowly incorporate water, mixing until a soft dough forms
Make 2-inch dough balls – probably ten or twelve
Roll flat with a rolling pin. The dough should be as close to paper-thin as you can make it (you’ll probably wind up with cardstock).
You won’t need to flour the surface – if the dough is good it won’t stick (except maybe to the rolling pin)
Cook the tortillas one at a time until they start to bubble, then flip and heat until brown spots form.