Panna Cota

By Amanda Campbell I love Panna Cota and I found this easy recipe for it and I love it. I made a homemade blueberry sauce to go with it. Yummmm 2 1/4 cup cream 1 packet of powdered gelatin 1/4 cup of milk 1/2 cup powdered sugar 1/2 tea of vanilla or vanilla paste In a bowl pour milk in a bowl, add the packet of Gelatin over it and let bloom for at least 5 min. Then while that is working pour cream and sugar in a sauce pan and bring to just a boil or just really hot before boil. Take off the heat. Add the gelatin. Then stir till all dissolved. Add the vanilla and put in to custard cups and refrigerate for 3-4 hours. Serve with sauce of your choice.

Welsh Cakes

By Amanda Campbell

I made these from the Joy of Baking Website. They are easy fast and ususally you have all the stuff to make them. They are made on the griddle or frying pan so they are super easy.

2 cups (260 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (113 grams) cold unsalted butter. diced

1/3 cup (80 ml) currants or raisins

1/4 cup (60 ml) chopped Mixed Peel (candied citrus peel)

1 large egg, lightly beaten

1/4 cup (60 ml) milk

Note: Mixed peel or candied citrus peel is preserved fruit that has been dipped several times in a concentrated sugar syrup. It is usually packaged in small plastic tubs.

Welsh Cakes: In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. Cut the cold butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or your fingertips. The mixture should look like coarse crumbs. Stir in the currants and mixed peel. Add the beaten egg and enough milk to form a soft dough.

Knead the dough gently on a lightly floured surface and roll to a thickness of about 1/4 inch (5 mm). Cut into rounds using a 2 1/2 inch (6 cm) cookie cutter.

Heat a griddle, heavy bottomed frying pan, or electric frying pan to medium hot (about 350 degrees F (180 degrees C)). Lightly butter and then cook the welsh cakes for about 3 minutes per side, or until they are golden brown, but still soft in the middle. Immediately after baking, sprinkle with granulated white sugar or powdered sugar. Serve warm or at room temperature. Welsh Cakes can be covered and stored at room temperature for several days or they can be frozen.

Makes about 20 - 2 1/2 inch cakes.

Note: Welsh Cakes can also be baked in a 350 degree F (177 degree C) oven. Place on a parchment paper lined baking sheet and bake until set and very lightly browned yet still soft inside (they won't get as brown as when you cook them on a griddle). They can also be cooked on a baking stone in the oven. Heat the stone in a 350 degree F (177 degree C) oven and then bake the Welsh Cakes on the stone.

Homemade Potato Chips

By Amanda Campbell

These are yummy. I got a new slicer and these are easy and sooooo addicting.

Oil for frying

Potato's

Cold Water

Salt

Slice potatos thin and add to a bowl of water as you go. Then when done rinse the potatos and add cold fresh water with salt added to it. Let soak for at least 30 min.

Then drain and pat dry. Get oil for frying to 365 and putting them in one at a time and frying in small batches. You may not need to add salt or very little to them when done frying.

Chocolate Chip Cookies

By Amanda Campbell

I make these all the time but I just mix up the nuts as I see fit. This time (in the picture) I put in Macadamine nuts. Yumm but most of the time I use Walnuts. These are a great go to and sometimes I freeze the dough in balls and make them later.

2 1/4 cups all-purpose flour (Sometimes I use a little more for fluffy ones)

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups Chocolate Chips

1 cup chopped nuts Any kind you want.

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION: PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Cream Eggs

By Amanda Campbell

I love to make these all the time. I have made them for Christmas morning as well. Great low carb breakfast!! They are sooo good.

Ingredients:

Eggs

Cream

S & P

Parmesan Cheese

Cheddar Cheese

Cooking Spray

Preheat oven to 350. Get a muffin pan out. Spray with cooking spray. Add about a Tablespoon of Cream in the bottom of each muffin tin that you want to use. Crack an egg over the cream. Add the S & P. Then put about a Tablespoon of Parmesan and then 1 Tablespoon of Cheddar. Bake for about 17 min or until not too wobbly. Use a silicon spatula to get out. Eat and enjoy!

Milk Can Dinner

By Amanda Campbell

This is a version of a recipe from Cooks Country I saw on TV. Sooo good. It is great for a crowd and a good one pot meal.

Ingredients:

10 bratwurst

4 ears of corn cut in to three pieces of each ear. shucked by the way.

1 small head of cabbage cut in to 6-8 wedges with the core on still attached.

2 yellow onions skinned and also cut in to 6 pieces with the root end attached

2 pounds small red potatoes cleaned

2 bay leaves

oil for bottom of pot

S&P

1 can chicken stock

1 can water

Cornstarch with water for gravy thickening

So get a huge big pot oil the bottom. When hot put in your sausages. When browned all over take them out. I just let them sit in the lid of the pot. Then add in the potatoes, onion, corn, cabbage, S&P, and then Bay leaves. Cut your sausages in half and add them back in. Pour the chicken stock and water in the pot. When it is boiling put lid on and if it does not shut like mine I added tin foil all over the opening and bring the heat to medium low. Cook for about 20-25 min or till the potatoes are done. Then take it all out leaving the liquid and then add the cold water to the cornstarch to make slurry add as much as you want to make it as thick as you want. Then Check for more salt and eat!!! So easy and yummy