ROOTBEER KOMBUCHA!

April 2, 2014 / gardengal bevy

two things i really love are kombucha and rootbeer. wow!!!! now you can have this awesome recipe and make the perfect drink! (in my opinion lol)

http://www.culturedfoodlife.com/root-beer-kombucha/

CONDENSED MILK TOFFEE

March 30, 2014 / gardengal bevy

i had to edit a couple of things 1) the conversion on the butter and 2) we call it vanilla extract in the usa. credit for the photo and recipe go to the link under the recipe. this looks and sounds SO yummy!

Makes 15 squares
Preparation time: 5 min
Cooking time: 25 min

80 ml (⅓ c) water
500 ml (2 c) sugar
60 g butter (4 TABLESPOONS)
30 ml (2 T) honey
385 g (1 can) condensed milk
5 ml (1 t) vanilla extract

1   Put the water and sugar in a pot over low heat and stir until the sugar has dissolved.
2   Add the butter and honey and mix. Stir in the condensed milk and bring to a slow boil. Stir until the mixture reaches the soft-ball stage (see note) or turns a deep caramel colour.
3   Remove from the heat and stir in the vanilla extract with a wooden spoon. Pour into a greased pan and leave to cool. Cut into squares when cold.
Note: Test by dropping a tiny amount into a glass of cold water – the mixture is ready when it forms a ball that drops to the bottom of the glass.

– Hope Malau

http://you.co.za/food/condensed-milk-toffee/

HOMEMADE FLOUR TORTILLAS

February 18, 2014 / gardengal bevy

boy are these delicious!

Homemade tortillas are not only simple to make, they are ridiculously delicious. Every time I make these, I have to ban the family from the kitchen because a plain tortilla will grow legs and leap into someone’s mouth…repeatedly…leaving none for the meal I am making!

http://thefoodiearmywife.com/homemade-tortillas/

Crusty Rustic Bread

February 7, 2014 / gardengal bevy

Crusty Bread

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 – 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

CHERRY PASTRY BARS

February 2, 2014 / gardengal bevy

Cherry Pastry Bars

1 cup butter, softened
2 cup sugar
4 eggs
3 cup flour
1/2 tsp almond extract
1 tsp vanilla
1 large can (21 oz.) cherry pie filling

Icing
3 tbsp milk ,
1 tbsp butter, melted
1 tbsp soft cream cheese
5 heaping tbsp powdered sugar.

Oven 375. Line a 9×13 inch pan with parchment paper.

Cream butter and sugar together until very light and fluffy. Add eggs one at a time, then beat in the extracts. Gradually mix in the flour until well incorporated.

Spread 3/4 of the batter in the bottom pan lined with parchment paper. Scoop cherry pie filling over batter in pan. Drop remaining batter by spoonful’s over the cherries.

Bake for 45 min. Let cool completely.
To make icing whisk together icing ingredients and drizzle over cooled bars before slicing,

cheeseburger macaroni

January 28, 2014 / gardengal bevy

for me, personally, i’d leave off the scallions on top. kids don’t like them and neither do i for this dish. 🙂

Cheeseburger Macaroni
As seen on Alosha’s Kitchen, from Ezra Pound Cake

1 pound ground beef
1 medium onion, diced
2 large cloves garlic, minced
2 1/2 cups beef (or chicken) broth
1 tablespoon yellow mustard
1/2 cup ketchup
1/4 cup tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces macaroni
1 cup (4 ounces) cheddar cheese, grated
4 scallions, chopped

Heat a large skillet over medium-high heat. When hot, add the beef, breaking apart the meat, until it starts to brown and render some of its fat. Add the onions and garlic and cook until the onions are soft and the meat cooked through.

Meanwhile, whisk together the broth, mustard, ketchup, tomato paste, salt and pepper. Add to the meat. Bring the mixture to a boil, then add the macaroni.

Reduce the heat to medium, and cover. Continue cooking for 10 to 12 minutes, until the pasta is tender, stirring every few minutes to make sure the pasta doesn’t stick.

When the macaroni is done, remove skillet from heat and add the grated cheese, stirring until melted. Top each serving with some of the chopped scallion and serve immediately.

HOMEMADE SWEETENED CONDENSED MILK (EAGLE BRAND)

January 27, 2014 / gardengal bevy

you need this stuff for a lot of desserts… how many times have you thought you had it on hand and didn’t? NOW you can make it yourself!

http://www.thetipgarden.com/2011/11/make-your-own-sweetened-condensed-milk.html

chocolate eclair cake

January 22, 2014 / gardengal bevy

Chocolate Eclair Cake

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Instructions:

Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

http://foodies.ewave.tv/