Posts Tagged ‘Cinnamon’

Maggie’s Potpourri Recipe

This is my personal recipe after I cook one of those meals that smell the house like onions and garlic and want to restore a garden smell to my home. I hope you enjoy it too.

All these plants are grown organically from my garden.

Feel free to add anything else you would like to smell.

PLANT’S LEAVES:

Rosemary 3 sprigs

Thyme a handful

Patchouli 5 Lg. leaves

Sweet Mint 10 leaves

Basil 3 Lg. leaves

Cinnamon 1 stick

Cloves 10 whole cloves

Ginger 1/2 tsp.

Allspice 1/2 tsp.

Vanilla 1/2 tsp.

Place in a small pot and boil the water then bring down to simmer. Place all ingredients in the water and sit and enjoy !

How to Make the Best Flan – Cuban Custard

 

Flan – Cuban Custard

By Three Guys From Miami

 

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Yield: 8 servings
A wonderfully rich dessert, creamy and full of egg flavor like a very rich custard.

INGREDIENTS:

1 lemon rind, carefully pared
1 cup milk
1 cinnamon stick
3/4 cup sugar
8 whole eggs
1 cup sugar
2 cups heavy cream

 

Preheat oven to 350 degrees F.

Use individual ovenproof custard cups. Carefully remove the outer rind from a lemon. Don’t cut too deep or you’ll cut into the pulp! You just want the outer, mostly yellow layer!

Scald the milk by bringing it quickly to a boil with the lemon rind and cinnamon stick, stirring constantly. Remove from heat and let stand for 15 minutes. Remove lemon rind and cinnamon stick after the milk cools.

For the caramel, heat 3/4 cup sugar in the bottom of a metallic pan at medium-high heat until it begins to melt. Stir constantly to prevent burning! The sugar will turn to a thick syrup with a dark brown color. Quickly remove from heat and pour into each one of your individual custard cups. Tilt back and forth to cover the bottom and sides of the dish. The syrup will harden as it cools to form a thick shell. During the baking process, this shell magically transforms itself into a delicious dark caramel syrup.

For the custard, beat the eggs with 1 cup sugar until thoroughly mixed and frothy; stir in the warm milk and the cream. Pour into the caramel-lined dishes and set it into a water bath (baño de Maria).

Bake for 35 to 50 minutes or until a knife comes out of center clean. Let cool in dish.

Before serving, loosen sides with a knife and flip onto individual plates or just serve the flan in the custard cup dusted with a little cinnamon or nutmeg.

 

Recipe URL: http://www.icuban.com/food/flan.html

RAW: Maple Cinnamon Pecan Cookies

Maple Cinnamon Pecan Cookies

  • 2 cups cashews, soaked at least 6 hours and drained
  • 1/2 cup maple syrup*
  • 3/4 cup water
  • 1 cup coconut, dried and unsweetened
  • 1/2 cup pecans, coarsely chopped

1. Place all ingredients except chopped pecans in the food processor.
2. Process until smooth.
3. Stir in the chopped pecans, by hand.
4. Place by teaspoon full onto a non-stick dehydrator sheet. Dehydrate at 140 for the first 1/2 hour (don’t worry, the food temperature will never get above 116), reduce heat to 115 and dehydrate for 6 hours.
5. Remove from sheet onto screens. Continue to dehydrate for another 4-6 hours.
6. Top with Maple Cinnamon Glaze

Maple Cinnamon Glaze

1. Stir all ingredients together.
2. Let cool until the mixture just starts to thicken.
3. Spoon on top of cookies and let cool

Makes 2 1/2 dozen

*Maple Syrup is not raw but used frequently in raw food recipes.

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