Requested Recipes

Hot Chocolate Beer and Cheese Bread Cheese Beans Quick Burritos Sprinkle Cookies (aka Brown Rim Cookies) Clementine and Cinnamon Cranberry Sauce Five-Spice Apple Pie

Photo courtesy of Wendy Knox.

Put dry ingredients into a mug. Add one tablespoon of the milk to the mug and make a paste with it and the dry ingredients. Pour the remaining milk into a saucepan and heat over medium heat until the milk begins to steam. Tiny bubbles should form at the side of the pan. Pour the warmed milk into the mug.

Pour the beer into a large mixing bowl. Let it fizz and then stir in the sugar.

Add the flour, baking powder, salt, and 2/3 of the cheese. Blend. The dough will be lumpy and coarse. Do not mix until smooth.

Spoon into a greased loaf pan. Sprinkle the reserved cheese on top.

Bake at 350 degrees for an hour. After an hour, check for doneness.

Remove from oven. Cool on a rack for ten minutes.

This recipe is modified from Best of Friends, Too! by Darlene Glantz Skees

Mix all the ingredients together in a casserole dish.

Bake covered at 300 to 400 degrees (F) for 30 to 60 minutes, depending on the cooking temperature.

Mix all the ingredients except the tortillas in a microwave safe bowl. Microwave on high for 1 minute and 30 seconds or until hot. While microwaving the filling, warm the tortillas in an ungreased pan. They should become soft but not crispy. When the filling is done, put one forth of the filling on each tortilla. Fold as directed on the tortilla container.

Cream the following ingredients:

1 cup shortening

1 tsp salt (not optional unless you substitute margarine or salted butter for the shortening)

1 tsp vanilla

2/3 cup sugar

Add 2 eggs, one at a time.

Then add 2 and 1/2 cups flour.

Drop in teaspoon sized mounds onto a greased cookie sheet. Flatten mounds with the bottom of a glass covered with a wet cloth. Sprinkle with sprinkles. I use the round colored ball sprinkles, not the sparkly sugar crystal sprinkles.

Bake at 375 degrees for 8 minutes.

Slice the clementines into eigths. Put the clementines (skins and all) into a blender. Add the 12 ounces of cranberries. Chop them up using the blender.

On the stove, disolve the sugar in the water while bringing it to a low boil. Once the sugar is disolved and the water is boiling, add the clementine and cranberry mix. Bring to a low boil, stirring often enough to prevent the sauce from burning.

After about ten minutes, pour the sauce into a fine strainer that is over a bowl. Let the sauce drip through the strainer. Use a spoon to mash the sauce through the strainer. Eventually most of the sauce will go through the strainer. All that should be left in the strainer is a small amount of pulp. If the sauce is not going through the strainer, you need to mash more, cook the sauce some more, and/or scrape the sides of the strainer.

Stir the two teaspoons of cinnamon into the bowl of strained cranberry sauce. Place in a fridge until cool.

If you like whole cranberries in your sauce, do not put your cranberries in the blender or strain the cranberry sauce.

http://food.epicurious.com/run/recipe/view?id=102113