Saturday, December 14, 2013

Prune Cake

1/2 c shortening
1 c sugar
2 Eggs

1 2/3 cups flour
3/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cloves
1 c buttermilk
3/4 c chopped cooked prunes

Preheat oven 375.
  1. Take dried prunes and cover in a saucepan.  Bring to a boil and then turn off the heat.   Let sit while you make the cake.
  2. Cream shortening and sugar well.
  3. Add eggs one at a time, beating well
  4. Sift in flour, salt, baking soda, baking powder, cinnamon, allspice, nutmeg, and cloves
  5. Add buttermilk and mix throughly
  6. Mince prunes and add.  Mix well
  7. Pour into 2 8' inch round pans that have been buttered and floured and bake for 35 minutes.

Frost with lemon butter frosting when cool.

Honey Cloud Pancakes

To make a single serving pancake you will need:
  • 1 large egg and 1 egg white
  • 1/4 cup of warmed milk
  • 1/4 cup of almond flour (plain will do too)
  • 1 pinch of salt
  • 2 teaspoons of honey
  • 1 dash of vanilla extract
  • 1 tablespoon of butter
  • Soft fruits (I use frozen blueberries)
  • Honey
  1. Heat the oven to 400°
  2. Heat a small 6″ oven proof frying pan on medium.
  3. In one bowl whisk one egg white until it is white and peaky
  4. To make the main batter, in another bowl, mix the the other whole egg with flour, salt, honey, and vanilla then whisk in the warm milk
  5. Gently fold the egg white into the batter with a metal spoon
  6. Melt one tablespoon of butter in the hot pan
  7. Pour the batter in and cook on  for a few minutes until starting to set at the very edge
  8. Sprinkle some fruit on top
  9. Bake in the oven for 7 minutes until puffed up and golden
  10. Drizzle with honey


Mommy's Fudge

2 cups semi-sweet chocolate chips
1 cups milk chocolate chips
1/2 stick butter (4 tbl sp)
1 can (14 oz) sweetened condensed milk
1 tsp vanilla

  1. Put all the ingredients in a microwave safe bowl.
  2. Microwave until the chips are barely starting to melt
  3. Mix and pour into a buttered 8x8 pan
  4. Cut up into squares when cooled

Spritz Cookies

Warm, buttery, not to "floury".

4 sticks of butter (salted)
2 1/2 cups powdered sugar
4 egg yolks
1 tsp almond extract
2 tsp vanilla extract
1 tsp salt
4 2/3 cup flour

  1. Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside.
  2. Cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract. Gradually blend in the sifted ingredients. 
  3. Color dough.  I seperate into 3 even parts and color each differently.
  4. Fill a cookie press with dough and shoot cookies onto a cookie sheet. Decorate with sprinkles.
  5. Bake for 6 to 7 minutes in the preheated oven until just beginning to brown around the edges.  Let rest out of the oven for 2 minutes before transferring to cooling rack.
Makes a crapload of cookies.  (You could 1/2 the recipe if you want.)

Wednesday, November 27, 2013

Pot Pie

  • 1 lb meat 
  • 1/2 teaspoon of salt
  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add stock to cover and boil for 15 minutes. Remove from heat, save stock for the sauce and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Turkey Brine

I didn't use savory and used fresh thyme (I didn't have dried)



  1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
  2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
  3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
  4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
  5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Taken from

Primal Calliflower/Brocolli alfredo


  • 4 Cups Cauliflower, steamed and chopped
  • 3 Chicken Breasts, Cooked and Cubed
  • 1 Cup Coconut Milk
  • 3/4 Cup Heavy Cream, 1 Stick Butter
  • 1/2 Teaspoon Salt, 1/2 Teaspoon Black Pepper
  • 3/4 Cup Parmesan
  • 3 Large Eggs
  • 2 Cups Broccoli Crowns, chopped
  • 1 Teaspoon Garlic Powder
  • 1/2 Onion Chopped, 6 Strips of Bacon cut in Quarters

1. Preheat oven to 375 F. Melt butter in microwave bowl. Add in cream, coconut milk, garlic powder, Parmesan, salt, onion and eggs and whip with a fork or whisk.
2. Add chicken and cauliflower and mix it in. Pour into casserole or cake pan.
3. Add a little more Parmesan on top and then place bacon in a single layer across the top.
4. Bake for 1 hour. Then put on broil for 5-6 minutes until bacon is crispy.

Credit to:

Pumpkin Pie from Heaven!

The recipe.  I used 1 can of milk and 3 eggs in mine.
  • 1 cup sugar  (metric: 300 grams). Instead of sugar, you could use
    honey (use 1.25 cups),
    natural sugar (1 cup),
    agave (1 cup),
    brown sugar (1 cup),
    Stevia (1/3 cup) or
    Splenda (1.25 cups).
    If you are using artificial sweeteners (Splenda or Stevia) you'll find that they taste prettty good, but you'll get better results when you do a 50-50 mix with sugar or honey. And diabetics, you can use Stevia or Splenda alone, in place of sugar and get pretty decent results.
  • 1.5 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • one half teaspoon ground ginger
  • one half teaspoon salt (optional, I don't use any)
  • 4 large eggs
  • 3 cups pumpkin glop (ok... "sieved, cooked pumpkin")
  • 1.5 cans (12oz each) of evaporated milk (I use the nonfat version) (note for those in France: evaporated milk in France is called "lait concentre'"; "lait evapore'" is powder)
  • 1/2 teaspoon of vanilla extract (optional) (metric: 20 grams)
Bake at 425 F (210 C ) for the first 15 minutes, then turn the temperature down to 350 F  ( 175 C ) and bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Credit to