| Welcome to the Recipies page! Send me your recipies for 2-10 food! |
| Strawberry Cordial by Swiftbolt Ingredients: -1 cup Strawberries -2 scoops of vanilla ice cream of 1/2 cup of vanilla yogurt -1/3 cup milk -1 cup ice Put everything in the blender until it is liquified. Then serve. It tastes great! Even better when refrigerated. |
| Candied Apple Rings by Swiftbolt Ingredients: -1 apple -1/4 cup sugar -1/4 cup honey Core apple and slice across, not vertically. This should produce several rings. Make about 1/2 inch thick. Coat in honey; then, when honey is still a little sticky, dip in sugar. Serve within 4 days, and keep in an airtight container. |
| Cooked Apple by Tammo Ingredients: -1 whole apple -1 cup cinnamin sugar -1 cup honey Core the apple, then put the cinnamin sugar and honey into the core. Set the apple upright on a tray, then cook for desired amount of time, over a campfire or in an oven. Very tasty, serves 1. |
| Cinnamin Apple Rings by Tajon Great for quick finger food and snacks! Ingredients: -1 apple -1 cup cinnamin sugar Core the apple, then slice the apple into about 1/4 in. slices. Cover with cinnamin, and then cook in oven or campfire until ready. Serves up to 2. |
| Meadowcream by Swiftbolt I don't know if this is how you really make it, but it tastes really good on bread. Ingredients: -1/3 stick butter, softened -1/2 cup cream -1/4 cup sugar -1/4 cup honey Mix all ingredients together until well blended and smooth. |
| Dibbun Quieter Apple by Tajon Dibbun's won't stop screaming for a snack? This one is for you! Ingredients: -1 apple -1 Cup of Peanut Butter (and/or honey) Core the apple, making sure all seeds are gone (don't want grumpy Dibbuns). Then stuff the core with Peanut Butter and/or honey. Serves one hungry dibbun (or hungry dibbun father!). |
| Good Fruit Smoothy By Tajon Sweet and rich, great for fancy parties! Ingredients: -A variety of fruit including bannanas, peaches, plums, melons, etc. -Lots of ice and water. Make sure you have a very powerful blender. Place all in blender (thawed) and rev up the power! Great and slushy; if sour add suger or honey. Depending on amount of fruit; can serve 1-8! |
| Candied Rose Petals by Swifty Ingredients: -3 pints of rose petals -2 cups of water -2 1/2 cups of sugar Gather the petals when roses are in full bloom, fresh and dewy. Spread on a white cloth to dry. Boil the water and sugar together until candy thermometer registers 270 degrees Fahrenheit. Remove from heat and add fried rose petals, making sure that all are well covered with the syrup. Leave petals in syrup until they have become somewhat transparent, then gently lift them out with a slotted spoon and place in a sieve to drain. Shake petals often to ensure their even crystallization. When sugar-coated and cooled, place petals between folds of tissue paper and store in a cool location. |
| Mulled Apple Cider By Swifty Ingredients: -1 Orange -1 1/2 quarts apple cider -2 cinnamon sticks -1/8 teaspoon ground mace -1 whole clove Cut the orange in half. Put one of the orange halves in a saucepan and save the other half to eat later. Put the saucepan on the stove and pour in the apple cider. Add the cinnamon sticks, mace, and the whole clove and stir. Heat until it steams and begins to bubble. Then reduce the heat to medium low. Simmer for at least 15 minutes. |
| Turnip 'n Tater 'n Beetroot Deeper 'n Ever Pie Ingredients: Piecrust: -2 1/2 cups flour -2/3 teaspoon salt -1/2 cup butter -1/4 cup shortening -1/2 cup water -1 1/2 tbsp milk -1/4 tsp powdered sugar Filling: -3 med. potatoes -3 small turnips -1 med. beet -1/2 onion -1 tsp salt Gravy: -1/4 cup flour -1 1/2 tsp salt -ground pepper -1/2 tsp garlic powder -1/4 cup sour cream -1/3 cup water -1/4 onion Directions: Pie crust: Mix flour, salt, butter, sugar and shortening until doughy. Refrigerate for 4-5 hours in plastic wrap Knead out dough on flat surface Filling: Cook finely chopped union in butter until brown and then remove from heat. Drain butter/onion joice mix for later use. Chop and peel potatoes, beets, and turnips into chunks and then mash. While mashing, mix in onions and salt. Gravy: Mix flour, sour cream and water and cook in pan. When warm all the way through, pour on butter onion joice mix and cook until liquid is mostly soaked up. Remove from heat and pan. Mince onion and mix with pepper, salt, and garlic. Sprinkle over sour cream mix while stirring. Topping: Melt cheese and mix with salt and sour cream. Finish: Put piecrust bottom in deep pie pan and fill with filling. Pour gravy over the filling. Spread topping over the filling. Put slits in pie cover and put cover over tip of pie. Press pie edges together with pie cover edges. Cook in oven until golden brown. |