STRAWBERRY LEMONADE
INGREDIENTS
1 lemon
5-6 strawberries
1/4 cups of sugar
1. Get a lemon and place it on a cutting board.
2. Grab a knife and cut up the lemon.
3. Place the lemon pieces into a juicer.
4. Add some strawberries to the juicer.
5. Get a 1/4 cup measuring cup and place it on the counter. Fill it with sugar.\
6. Add the sugar to the juicer.
7. Grab a cup and place it under the juicer's spout.
8. Turn on the juicer and fill the cup with strawberry lemonade.
Thursday, May 14, 2009
Monday, May 4, 2009
Tradia's World-Famous Apple Pie
Tradia's World Famous Apple Pie
INGREDIENTS
1 package refrigerated pre-made pie crusts
8 medium sized apples
1 cup sugar
1/2 teaspoon cinnamon
1 tablespoon flour
1. Ask a grown-up for help with the recipe and wash your hands before you begin.
2. Pre-heat an oven to 425 degrees F.
3. Peel and slice the apples in a large bowl.
4. Pour sugar and cinnamon all over the apples. Add some flour to make the apple filling thicker. Mix everything together and let sit for five minutes.
5. Press one of the pie crusts and place it into a pie plate. Sprinkle the pie with some flour.
6. Pour apple mixture into the crust. Then sprinkle a little bit more flour on the apples.
7. Cover apples with the top piece of the pie crust. Fold the edges of bottom crust over the top crust, and pinch them together to steal.
8. Poke 6 V-shaped slips into crust so steam can come out.
9. Bake pie for forty minutes until golden brown. Use oven mits when you put pie into the oven and take it out. Let cool before eating the pie.
8. Bake
INGREDIENTS
1 package refrigerated pre-made pie crusts
8 medium sized apples
1 cup sugar
1/2 teaspoon cinnamon
1 tablespoon flour
1. Ask a grown-up for help with the recipe and wash your hands before you begin.
2. Pre-heat an oven to 425 degrees F.
3. Peel and slice the apples in a large bowl.
4. Pour sugar and cinnamon all over the apples. Add some flour to make the apple filling thicker. Mix everything together and let sit for five minutes.
5. Press one of the pie crusts and place it into a pie plate. Sprinkle the pie with some flour.
6. Pour apple mixture into the crust. Then sprinkle a little bit more flour on the apples.
7. Cover apples with the top piece of the pie crust. Fold the edges of bottom crust over the top crust, and pinch them together to steal.
8. Poke 6 V-shaped slips into crust so steam can come out.
9. Bake pie for forty minutes until golden brown. Use oven mits when you put pie into the oven and take it out. Let cool before eating the pie.
8. Bake
Tuesday, April 28, 2009
Spiced Cider
Spiced Cider
INGREDIENTS
2 apples
1/4 cups of sugar
3 sprinkles of cinnamon
a jug of water
1. Start by getting a sauce pan and place it on the stove
2. Get an apple and place them on the cutting board. Then grab a knife to chop the apple.
3. Add the sliced apple into the sauce pan and chop up one more apple and add it in the sauce pan, too.
4. Get the 1/4 cup measuring cup and place it on the counter. Then, fill it up with sugar and add it into the sauce pan.
5. Add some cinnamon to add flavour!
6. Add a jug of water to the saucepan.
7. Grab the wooden spoon and mix it all together really good.
8. Grab a cup and use a ladle to fill up the cup with cider. Enjoy!
(a recipe of my mother)
INGREDIENTS
2 apples
1/4 cups of sugar
3 sprinkles of cinnamon
a jug of water
1. Start by getting a sauce pan and place it on the stove
2. Get an apple and place them on the cutting board. Then grab a knife to chop the apple.
3. Add the sliced apple into the sauce pan and chop up one more apple and add it in the sauce pan, too.
4. Get the 1/4 cup measuring cup and place it on the counter. Then, fill it up with sugar and add it into the sauce pan.
5. Add some cinnamon to add flavour!
6. Add a jug of water to the saucepan.
7. Grab the wooden spoon and mix it all together really good.
8. Grab a cup and use a ladle to fill up the cup with cider. Enjoy!
(a recipe of my mother)
Thursday, April 23, 2009
Pumpkin Cakes
Pumpkin Cakes
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 cup vegetable oil
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup canned pumpkin
3 cups confectioners' sugar
1 8-ounce package cream cheese
4 tablespoons butter
1 teaspoon lemon juice
Yellow and red food coloring
Pretzel nuggets (stems)
Green gumdrops (leaves)
1. Heat the oven to 350ยบ and line a 12-cup muffin tin with bake cups. In a large mixing bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the mixture aside.
2. In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in the vanilla extract.
3. Pour the wet ingredients over the dry ingredients and gently stir the mixture until well combined. Explain to your child that she should stir only until she can no longer see any pockets or streaks of flour.
4. Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the lined muffin tins. Bake for 20 minutes or until a knife inserted in the middle of one cupcake comes out clean. Let the cupcakes sit in the tin for 10 minutes and then remove to a rack to cool thoroughly.
5. Meanwhile, make the cream cheese frosting. In a medium-size mixing bowl, beat together the confectioners' sugar, cream cheese, butter, and lemon juice until smooth. Add about 12 drops of yellow food coloring and 4 drops of red food coloring and beat until the frosting turns orange.
Tip:
For authentic-looking pumpkins, pipe on the frosting to resemble a pumpkin's ridges. Fill a sealable plastic bag with frosting, snip a small hole in the corner, and pipe curved lines over each cupcake. (An easier option is simply to frost each cupcake orange and draw ridges from top to bottom with a butter knife.) Use pretzel nuggets for the pumpkin stems and cut flattened green gumdrops into leaves.
Makes 12 cakes (From razzledazzlerecipes.com. Shared with permission!)
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 cup vegetable oil
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup canned pumpkin
3 cups confectioners' sugar
1 8-ounce package cream cheese
4 tablespoons butter
1 teaspoon lemon juice
Yellow and red food coloring
Pretzel nuggets (stems)
Green gumdrops (leaves)
1. Heat the oven to 350ยบ and line a 12-cup muffin tin with bake cups. In a large mixing bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set the mixture aside.
2. In a separate mixing bowl, stir together the oil and sugar. Whisk in the eggs and stir in the vanilla extract.
3. Pour the wet ingredients over the dry ingredients and gently stir the mixture until well combined. Explain to your child that she should stir only until she can no longer see any pockets or streaks of flour.
4. Stir the pumpkin into the batter until it is thoroughly combined. Spoon the batter into the lined muffin tins. Bake for 20 minutes or until a knife inserted in the middle of one cupcake comes out clean. Let the cupcakes sit in the tin for 10 minutes and then remove to a rack to cool thoroughly.
5. Meanwhile, make the cream cheese frosting. In a medium-size mixing bowl, beat together the confectioners' sugar, cream cheese, butter, and lemon juice until smooth. Add about 12 drops of yellow food coloring and 4 drops of red food coloring and beat until the frosting turns orange.
Tip:
For authentic-looking pumpkins, pipe on the frosting to resemble a pumpkin's ridges. Fill a sealable plastic bag with frosting, snip a small hole in the corner, and pipe curved lines over each cupcake. (An easier option is simply to frost each cupcake orange and draw ridges from top to bottom with a butter knife.) Use pretzel nuggets for the pumpkin stems and cut flattened green gumdrops into leaves.
Makes 12 cakes (From razzledazzlerecipes.com. Shared with permission!)
Wednesday, April 22, 2009
Chicago-Style Hot Dog
Chicago-Style Hot Dog
<><>INGREDIENTS
all-beef hot dog
poppyseed hot dog bun
1 tablespoon of yellow mustard
1 tablespoon of sweet green pickle relish
1 tablespoon of chopped onion
tomato wedges
dill pickle spear
sport peppers
dash celery salt
1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
2. Place hot dog in the steamed bun.
3. Pile on the toppings: yellow mustard, sweet green pickle relish, onion, tomato wedges, picke spear, sport peppers, and celery salt.
4. The tomatoes should be nestled between the hot dog and the top of the bun.
5. Place the pickle between the hot dog and the bottom of the bun.
<>
<><>INGREDIENTS
all-beef hot dog
poppyseed hot dog bun
1 tablespoon of yellow mustard
1 tablespoon of sweet green pickle relish
1 tablespoon of chopped onion
tomato wedges
dill pickle spear
sport peppers
dash celery salt
1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
2. Place hot dog in the steamed bun.
3. Pile on the toppings: yellow mustard, sweet green pickle relish, onion, tomato wedges, picke spear, sport peppers, and celery salt.
4. The tomatoes should be nestled between the hot dog and the top of the bun.
5. Place the pickle between the hot dog and the bottom of the bun.
<>
Tuesday, April 21, 2009
Banana Crumb Muffins
Banana Crumb Muffins
INGREDIENTS
190 g all-purpose flour
5 g baking soda
5 g baking powder
3 g salt
3 bananas, mashed
150 g white sugar
1 egg, lightly beaten
75 g butter, melted
75 g packed brown sugar
15 g all-purpose flour
0.3 g ground cinnamon
15 g butter
1. Preheat the oven to 190° C (375° F).
2. Lightly grease 10 muffin cups or line with muffin papers.
3. In a large bowl, mix 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat the bananas, sugar, egg and melted butter
4. Stir banana mixture into flour mixture just until moistened.
5. Spoon the batter into the muffin cups.
6. In a small bowl, mix the brown sugar, flour and cinnamon.
7. Cut in butter until the mixture resembles coarse cornmeal.
8. Sprinkle the topping over the muffins.
9. Bake in the preheated oven for 20 minutes until the toothpick inserted into the center of a muffin comes out clean.
(Wow, this recipe really made my 4-year-old sister turn into quite something. After we gave her banana muffins she had gone crazy for them!)
INGREDIENTS
190 g all-purpose flour
5 g baking soda
5 g baking powder
3 g salt
3 bananas, mashed
150 g white sugar
1 egg, lightly beaten
75 g butter, melted
75 g packed brown sugar
15 g all-purpose flour
0.3 g ground cinnamon
15 g butter
1. Preheat the oven to 190° C (375° F).
2. Lightly grease 10 muffin cups or line with muffin papers.
3. In a large bowl, mix 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat the bananas, sugar, egg and melted butter
4. Stir banana mixture into flour mixture just until moistened.
5. Spoon the batter into the muffin cups.
6. In a small bowl, mix the brown sugar, flour and cinnamon.
7. Cut in butter until the mixture resembles coarse cornmeal.
8. Sprinkle the topping over the muffins.
9. Bake in the preheated oven for 20 minutes until the toothpick inserted into the center of a muffin comes out clean.
(Wow, this recipe really made my 4-year-old sister turn into quite something. After we gave her banana muffins she had gone crazy for them!)
Monday, April 20, 2009
Eggs Ranchero
Eggs Ranchero
INGREDIENTS
1 stick of butter
1 large white onion, minced
2 large tomatoes, peeled and chopped
4 green chili peppers, chopped
12 eggs
flour tortillas
1. Melt the butter in a large frying pan. Add onions, tomatoes, and chili peppers. Cook over medium heat for 30 minutes, and stir periodically to keep from sticking.
2. In a large bowl, beat 12 eggs. Pour into pan with tomato mixture and stir until the eggs are firm.
3. Serve with sausages and flour tortillas.
INGREDIENTS
1 stick of butter
1 large white onion, minced
2 large tomatoes, peeled and chopped
4 green chili peppers, chopped
12 eggs
flour tortillas
1. Melt the butter in a large frying pan. Add onions, tomatoes, and chili peppers. Cook over medium heat for 30 minutes, and stir periodically to keep from sticking.
2. In a large bowl, beat 12 eggs. Pour into pan with tomato mixture and stir until the eggs are firm.
3. Serve with sausages and flour tortillas.
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