Pudding Brownies

Recipe modified from https://chocolatecoveredkatie.com/healthy-brownies-best-recipe/ I omitted banana and added squash and yogurt. I also increased cocoa powder.

8x8 or 9x9 greased pan, 15'/ 350F, Let cool before cutting. If too gooey, let sit in fridge overnight and they will firm up more. Can freeze but icey texture. 10 seconds in microwave to thaw works pretty well.

Use food processor

Process into powder then set aside

• 1/2 c. oatmeal (or use almond flour and skip this step)

Process in food processor till as smooth as it gets

• 1 can (1.5 c) cooked blacked beans
• 1/2 c. squash
• 1/2 c. yogurt
• 1/3 c. maple syrup
• 2 tsp. vanilla
• 1/4 c. nut butter

Premix dry ingredients, then add to above wet ingredients

• oatmeal powdered above or almond flour (oatmeal sets up better)
• 3 Tbl. cocoa powder
• 1/4 tsp. salt
• 1/2 tsp. baking powder

Then add 

• 1/2 c. chocolate chips

Pour into greased pan, bake 15'/350F, let cool, then slice.

Kim Chi from Holly Howe - Yummy! and easy

 (Recipe for Arlene)

I use the recipe, more or less, that I got when I signed up for her newsletter. Her book is very good too.

https://www.makesauerkraut.com/kimchi/

• I weighed it the first time but now I know what that amount of weight looks like so I do it by eye.
• I use about 1/2 regular cabbage cut finely in strips like regular sauerkraut with the veggies. 
• I add the salt right after I put in the cabbage and massage it so it starts to release its moisture, then I add the veggies and massage again.
• The veggies I slice thinly on a mandoline.
• I grate ginger and freeze it in ice cube trays, then use 1 cube of ginger.
• I use 1/2 tsp each of cayenne and ancho chili pepper instead of Gochugaru.
• Pack down tightly in the jar. I generally use my hand since the jar is wide enough. Make sure nothing is on the sides of the jar. All veggies below brine.
• I put a piece of parchment paper on top and press down some more.
• Then I make a brine solution, 1 cup water + 1.5 tsp non iodized salt. I make sure there is about 1/2- 1 inch of brine above the veggies. I always need a little bit but rarely use all of it.
• Then I take a plastic bag filled with some water and place it on the parchment paper to weight everything down. If you use a gallon baggie, you can put it in the jar and press with your hand in the baggie on the parchment paper while using water to fill it to the shape of the inside of the jar. Some of the brine will go up the sides of the jar a little ways.
• Then I put the lid on loosely, set it on a plate, in a clean, cooler dark place out of direct sunlight. In winter the room I put it in is about 50-60F but in summer it can get up to 90F because no A/C.
• Watch for the bubbles or taste weekly.

Pepper nut (Pfeffernusse) cookies

 parchment covered cookie sheets, 15'@ 325F, then let cool and set up

Blend dry ingredients together and set aside

• 2 c. flour
• 2 t. cinnamon
• 1 t. anise
• 1/2 t. baking soda
• 1/2 t. cloves
• 1/4 t. cloves
• 1/4 t. nutmeg

Cream together 

• 1/2 c. butter
• 1/2 c. sugar
• 1/4 c. brown sugar

Then add one at a time and mix after each addition

• 2 T. molasses
• 1 t. grated lemon peel
• 2 t. lemon juice
• 2 eggs, lightly beaten
• 1.5 c finely ground walnuts
• blended dry ingredients

then drop pressed teaspoons onto cookie sheet and bake.

Lemon Cookies

 ref: https://chocolatecoveredkatie.com/lemon-meltaway-cookies/

parchment paper covered cookie sheet, 15-20'F @325F

Cream together till fluffy

• 1 c. butter
• 1/2 c. powdered sugar

Then mix in

• 1/2 c. finely chopped pecans, walnuts, almonds
• 2 c. flour, white or gf
• 4 t. lemon juice
• +2 t. lemon zest

Roll into balls, place on cookie sheet, and bake. Let cool 10' as they cool and firm up.

Can roll in additional powdered sugar if you like

easy hard boiled eggs

 ref: https://deviledeggs.com/

1. Rest eggs on sides in fridge the day before if making deviled eggs
2. Put eggs in pot not touching. Add cold water to cover and 1 tsp salt.
3. Put lid on pot. Set on gas burner a little smidgey less than high and bring to a boil in about 6 minutes
4. Remove pot from heat when get big bubbles and steam. (Egg whites solidify at 140-149F, Yolks coagulate at 149-157F.)
5. Add 1 Tbs. vinegar
6. Let sit 30 minutes
7. Cool eggs quickly in ice water for about 20 minutes.
8. Tap egg to fracture shell all over.
9. Put back into ice water for 10 minutes.
10. Roll between palms under running water to peel. Might have to pick at it to start peeling.
11. Rinse peeled eggs to remove any shell prints and dry.
12. Let eggs sit in fridge for 30 minutes.
13. Use paring knife to cut in half
14. Pop out yolk and mash
15. Make filling
16. Fill egg whites using plastic ziplock freezer bag with corner snipped off
17. Garnish with paprika, chives, chopped olives, etc.

Jerry's rice recipe

Measure rice and set aside

Put water in pan in the amount of just under 2 times rice volume and add

• about 1 tsp salt
• pat of butter

Bring water to boil, dump in rice, stir on high.

Then reduce heat to simmer,

Check in 15 minutes

Turn fire off and let sit 5-10 minutes.

Crustless Pumpkin Pie

 35' @ 400F, 8x8 greased pan. Made about 25 squares. or about 12 greased aluminum cupcake tins

ref: https://chocolatecoveredkatie.com/crustless-pumpkin-pie/ Original recipe baked in pie pan.

Blend together dry ingredients

• 1/3 c. almond flour or other flour
• 1/2 c. sugar
• 1 T. flaxmeal (I think I will try increasing to 2T next time)
• 2 t. cinnamon
• 2 t. baking powder
• 1/8 t. ginger*
• 1/16 t. cloves*
• dash of pepper*

Blend together wet ingredients

• 1 egg
• 1 c. milk (I used 1/2 nut milk + 1/2 yogurt and it worked.)
• 2.5 t vanilla extract (forgot this but it still tasted good.)
• 1 can pumpkin

Add dry ingredients to wet and blend together. Then pour into greased pan and bake. Will be gooey after baking. 

Cool then transfer to fridge to let set at least 6 hours before slicing. (After it set, I sliced it then put it in freezer still in pan to get firm enough to transfer frozen squares to storage container. I just like to eat one or two squares at a time.)

*I didn't have pie spice nor any nutmeg nor allspice. 

Pumpkin spice recipe- I added a dash of black pepper because I saw it in a pumpkin spice recipe and it tasted good in pfeffernusse cookies (ref: https://www.allrecipes.com/recipe/155182/pfeffernusse-cookies/)

• 3 parts cinnamon
• 2 parts ginger
• 2 parts nutmeg
• 1.5 parts allspice
• 1.5 parts cloves