Put everything except milk into boiling water and cook over med heat for about 25-30 minutes. Oats should be tender but not mushy. There should be some definite texture to the oats. Add milk, stir w ...
Mix all ingredients in large bowl with mixer on low speed so not to whip too much air into the lotion.Store in jars. ...
In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.Pour the buttermilk into a separate bowl and season with salt and pepper.Dip the tomatoes in the buttermilk and then ...
Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken.Add 1 cup of water and strips of lemon peel and bring to a simmer.Turn h ...
Wash strawberries; drain.Remove Stems.Crush strawberries on layer at a time. (I use a potato masher for this.).Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot. ...
Preheat oven to 400 degrees F. Lightly spoon flours into dry measuring cups, level with a knife. Combine flours, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl. Combine strawber ...
Puree tofu in blender until smooth.Add remaining ingredients and mix well.Keeps 3 to 4 days in an airtight container in refrigerator. ...
trim the rhubarb of it's ends and split each stalk down the middle. Chop the rhubarb into 1 centimeter chunks.In a large bowl, toss the rhubarb with the sugar, orange liquor, and orange zest.In a me ...
Spray an 8\" X 8\" baking dish with cooking spray.Crush graham crackers (reserving 2 tablespoons).Combine crumbs with 1/4 cup Splenda, cinnamon and margarine, mixing well.Press mixture onto bottom o ...
With an electric mixer, combine cream cheese and goat cheese until smooth. Season with salt and pepper to taste. Spread onto the bottom of a serving plate.Spread the pesto sauce on top of the cheese ...