ith a side of blueberry syrup. (RECIPE: One pint blueberries in a
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
ugar as needed.
Vanilla Syrup:
Combine water and sugar
r>
2.Place the Xylitol, vegetable glycerin, Celtic sea salt
lted liquid.
Melt the xylitol. It takes about 10
aking parchment. Beat the cardamom, xylitol and eggs into the orange
br>
For the smaller recipe, roll dough into a rectangle
Preheat oven to 350°F.
Mix bananas, xylitol and molasses in mixer using paddle attachment until bananas are completely mashed.
Add flour and baking soda; mix until combined. Scrape down sides as needed.
Add oil, cream and vanilla extract in a steady stream until fully emulsified.
Add eggs and scrape bowl down.
Divide mixture into 2 loaf pans.
Bake for 30 minutes at 350F, reduce temperature to 330F for 50 minutes.
Remove from pan and cool on wire rack.
iscard. Add the Ginger Simple Syrup, lemon juice, and sparkling water
br>This is the original recipe.
2 5 lbs bags
Whisk eggs in a mixing bowl 1-2 minutes, until light and fluffy.
Whisk in Xylitol slowly and continue whisking about 1 minute, until blended. Pour in milk, cream and vanilla. Whisk to blend.
Pour the mixture into an ice cream maker and freeze according to your maker's instructions.
Makes 1 Quart. You can also add 1 cup chopped up fruit, about 2 minutes before it is done (after ice cream stiffens).
Melt the baking chocolate in a double boiler over medium heat.
Add xylitol and half & half, and stir to blend well.
Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).
Remove from heat and stir in peanut butter and vanilla.
Press mixture into a flat container that gives the desired height for your fudge. I use a fairly small container so that when I slice the fudge, pieces will be square.
Chill until firm, then cut into 16 pieces. Store in refrigerator.
ours.
Meanwhile, make rum syrup: In medium saucepan, combine sugar
Add 1/4 measure of water to the mix and knead gently into soft dough.
Allow to rest for 5 min. Then shape the dough into small balls.
Deep fry the balls into golden brown in slow flame. Soak the balls in sugar syrup for 20 minutes. The jamuns absorb the syrup and are ready to eat.
Syrup recipe. Mix 1 cup sugar in 1 cup of water. Boil the mixture for 10 minutes
1/2 cup of corn syrup, and cocoa powder until well
tore-bought chocolate syrup in this recipe, but the syrup made in the
br>Measure in your simple syrup. I like about 1.5oz
Preheat oven to 300\u00b0F (150\u00b0C).
Combine vinegar, maple syrup, and brown sugar in a bowl. Set aside.
Slice Canadian bacon about 1/2-inch thick. Arrange the slices in a casserole or baking dish, and spoon the syrup mixture over the slices.
Bake for 30 minutes. Serve hot or at room temperature. (To serve as a snack, cut slices into bite-sized pieces and serve with toothpicks.).
/4 cup of maple syrup with 2 tbls each of
Cut peaches in half; remove seeds.
Combine syrup and vanilla; boil 5 minutes.
Poach peaches in syrup 10 minutes or until just tender; remove from syrup.
Chill peaches thoroughly.
Place scoops of ice cream in sherbet dishes; place peach halves over ice cream, cut side down.
Top with Melba Sauce.
Garnish with whole raspberries, if desired.