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Recipes
Bread Machine Sprouted Whole Wheat Bread
By Bailey1_
I have made bread with both our sprouted spelt and sprouted whole wheat flours, but they can also be used in combin...
- 1 1/2 cup warm water
- 2 tablespoons olive oil
- 2 teaspoons salt
- 3 tablespoons One Degree flax, ground
- 3 tablespoons coconut palm sugar
- 4 cups One Degree sprouted whole wheat flour
- 2 1/2 teaspoons yeast
Sweetened Condensed Milk
By Bailey1_
Using an electric mixer, blend together water, butter, sugar, and vanilla
- 1/3 cup boiling water
- 4 tablespoons butter
- 3/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 cup powdered milk (recommended: Carnation)
Citrus Electrolyte Drink
By Bailey1_
Put all ingredients in a blender and blend well
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 cups of water (filtered or purified) or raw coconut water
- 2 tbsp organic raw honey or organic maple syrup
- 1/8 tsp Himalayan Pink salt or Celtic sea salt (I like Himalayan better – it has 84 trace minerals)
Caramel Sauce From Eagle Brand
By Bailey1_
Fill a large saucepan with water and bring to a boil over medium heat
- 1 (14 ounce) can sweetened condensed milk
Egg Mug Classic
By Bailey1_
Egg Beaters Original Directions: Spray a large microwave-safe mug lightly with nonstick spray
- Ingredients:
- The Egg Mug Classic
- PER SERVING (entire mug): 95 calories, 2g fat, 490mg sodium, 3g carbs, 0g fiber, 2g sugars, 14.5g protein -- PointsPlus® value 2*
- 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
- One wedge The Laughing Cow Light Creamy Swiss cheese, cut into pieces
Scottish Shortbread
By Bailey1_
The secret to this recipe's success is to knead the dough for 5 minutes
- 1 pound butter (no substitutes), softened
- 1 cup packed brown sugar
- 4 to 4-1/2 cups flour
Creamy Italian White-Bean Soup P1/P3
By Bailey1_
1) In 3-quart sauce pan, heat oil (or a little broth) over medium heat until hot
- During P1 cook your veggies in chicken broth instead of the olive oil.
- 1 TBSP olive oil
- 1 medium onion, finely chopped
- 1 medium stalk celery, finely chopped
- 1 garlic clove, minced
- 2 cans (15.5 to 19 oz each) white kidney beans (cannellini)
- 1 can (14.5 oz) chicken broth
- 1/4 tsp coarsely ground black pepper
- 1/8 tsp dried thyme
- 2 cups water
- 1 bunch (10 to 12 oz) spinach
- 1 TBSP lemon juice
Hot Caramel Dip
By Bailey1_
Mix together all ingredients, (except apples) in a saucepan
- 1/2 cup butter
- 1/2 cup light corn syrup
- 1 cup brown sugar
- 1 can sweetened condensed milk
- Apple slices for dipping
Anything Goes Sausage Soup Recipe
By Bailey1_
In a large skillet, cook sausage over medium heat until no longer pink; drain
- 1 pound bulk pork sausage
- 4 cups water
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
- 5 medium red potatoes, cubed
- 4 cups chopped cabbage
- 3 large carrots, thinly sliced
- 4 celery ribs, chopped
- 1 medium zucchini, chopped
- 1 large onion, chopped
- 5 chicken bouillon cubes
- 1 tablespoon dried parsley flakes
- 3/4 teaspoon pepper
- 1 can (12 ounces) evaporated milk
Coconut Raspberry Muffins
By Bailey1_
Heat oven to 375° F. Prepare pan with a generous amount of butter
- 3 eggs (room temperature - important)
- 1/3 cup coconut flour
- 1/4 cup melted butter
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/4 cup sugar substitute equivalent (liquid preferred)
- 1/2 teaspoon baking powder
- 2-5 Tablespoons water (see below)
- 1/2 cup raspberries or blueberries