Ivybliss' profile page
Recipes
Hummus
By ivybliss
Process all the ingredients in a food processor until smooth
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 medium garlic clove, minced or pressed through a garlic press
- 3/4 teaspoon salt
- Pinch of cayenne pepper
- 3 tablespoons juice from 1 large lemon
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil
- 1/4 cup water
Bread Pudding
By ivybliss
In a medium saucepan, over medium heat, heat the milk just until film forms over top
- Sauce:
- 2 cups whole milk
- 1/4 cup butter
- 2/3 brown sugar
- 3 eggs
- 2 tablespoons cinnamon
- 1/4 teaspoon nutmeg
- 3 cups french bread, in small pieces
- 1/2 cup raisins
- 1 cup whole mil,k
- 2 tablespoons butter
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 1 tablespoon flour
- dash of salt
Molten Chocolate Cakes
By ivybliss
Generously butter and flour ¾ cup soufflé dishes or custard cups
- 5 oz bittersweet or semi sweet chocolate, chopped
- 1/4 cup ( 1/2 stick) unsalted butter
- 1 tablespoon brandy
- 2 large eggs
- 2 large egg yolks
- 5 tablespoons vanilla extract
- 1 1/2 teaspoon instant espresso powder or coffee powder
- Large pinch of salt
- 1 tablespoon all purpose flour
- 1/2 cup chilled whipping cream
Tomato Basil Soup
By ivybliss
Combine tomatoes, juice/and or stock in saucepan
- 4 cups (8 to 10) tomatoes, peeled, cored and chopped, or
- 4 cups canned whole tomatoes, crushed
- 4 cups tomato juice or part tomato juice and part vegetable or chicken stock
- 12 to 14 washed fresh basil leaves
- 1 cup heavy cream
- 1/4 pound sweet, unsalted butter
- Salt to taste
- 1/4 teaspoon cracked black pepper
Fruit Crepes
By ivybliss
Warm filling in saucepan. Add extract and cloves
- 1 can cherry pie filling
- 1/2 teaspoon almond extract
- dash of ground cloves
- heavy cream for topping
Pumpkin Oatmeal Pancakes
By ivybliss
Mix all ingredients together
- 1/4 cup oats
- 1/4 cup egg whites
- 1/4 cup pumpkin
- 1 tsp vanilla
- 1 tsp baking powder
- 1 tsp cinnamon
Muffins that Taste Like Donuts
By ivybliss
Combine flour, baking powder, salt, nutmeg and cinnamon
- FOR THE TOPPING:
- 1-3/4 cup Flour
- 1-1/2 teaspoon Baking Powder
- 1/2 teaspoons Salt
- 1/2 teaspoons Nutmeg
- 1/2 teaspoons Cinnamon
- 1/3 cups Oil
- 3/4 cups White Sugar
- 1 whole Egg
- 3/4 cups Milk
- 1/4 cups Butter
- 1/3 cups White Sugar
- 1 Tablespoon Cinnamon
Apricot Jam
By ivybliss
PREPARE boiling water canner
- 3-1/2 cups finely chopped apricots (about 30 medium)
- 1/3 cup lemon juice
- 1 3-oz pouch 6 Tbsp Ball® RealFruit™ Liquid Pectin
- 1/2 tsp butter or margarine, optional
- 5-3/4 cups sugar
- 6 (8 oz) half pint glass preserving jars with lids and bands
Cinnamon Watermelon Rhind Pickles
By ivybliss
DAY 1 LAYER watermelon rind and salt in a large crock, glass or stainless steel bowl
- 16 cups sliced peeled watermelon rind* (about 2 medium)
- 1 cup pickling or canning salt
- 8 cups cool water, divided
- 6 cups granulated sugar
- 4 cups white vinegar
- 3 cinnamon sticks, broken in half
- 4 to 5 (16 oz) pint glass preserving jars with lids and bands
- To prepare watermelon rind, remove dark green peel from watermelon rind and discard. Cut rind into 2- x 1-inch slices.
Wasabi Green Beans
By ivybliss
Bring the vinegar, water, and salt to a boil in a medium nonreactive pot
- 4 cups brown rice vinegar
- 2 cups water
- 3 tablespoons kosher salt
- 4 pounds green beans, trimmed to fit into jars
- Per jar
- 1 clove garlic
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon soy sauce
- 2 teaspoons wasabi powder