Wakame Seaweed Salad

Author: Summer // Category: , ,
60 grams fresh wakame seaweed

3 tablespoons vinegar
1 1/2 tablespoons sugar
1 tablespoon soy sauce
dash salt
3 tablespoons dashi stock
kinome sprigs for garnish

Wash fresh wakame seaweed well and boil lightly. Briefly immerse
in water to improve color, remove roots and shred.

Mix vinegar dressing.

Wash kinome sprigs and drain.

Drain wakame seaweed and serve, pour vinegar dressing over and put
kinome sprigs on top.
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Black Bottom Cupcakes

Author: Summer // Category: , , ,
1 package cream cheese (softened)
1 egg
1/3 c. white sugar
1/8 teaspoon salt
1 c. miniature semisweet chocolate chips
1 1/2 c. all-purpose flour
1 c. white sugar
1/4 unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 c vegetable oil
1 Tbs cider vinegar
1 tsp vanilla extract

1.) Preheat oven to 350 degrees F. Line muffin tins with paper cups or spray with cooking spray
2.) Beat cream cheese, egg, 1/3 c. sugar and 1/8 tsp salt until light and fluffy. Stir in the chocolate chips and set aside.
3.) Mix together flour, 1 c. sugar, cocoa, baking soda and 1/2 tsp salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir until well blended. Fill muffin tins 1/3 full and top with a dollop of cream cheese mixture.
4.) Bake in pre-heated oven for 25-30 minutes.
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Aunt Sue's Salsa

Author: Summer // Category: , , , , ,
3 cans tomatoes (1 lb 12 oz) drained
1 bell pepper
1 bunch green onions
3 stalks celery
1 cucumber, peeled
4 sprigs cilantro, chopped fine
1 small can green chiles
1 1/2 c pace picante sauce
1/2 c catsup (ketchup)
salt & pepper

Dice all the veggies and mix together.
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Easy Oven Yogurt

Author: Summer // Category: ,
2 qts milk (whole)
1/3 c. sugar
2 c. intant milk powder
1 c. Dannon Yogurt

In sauce pan add sugar to 1 qt. milk. Heat barely to boiling. In blender, mix 1 qt. milk, milk powder & yogurt. Pour into large bowl. Add hot milk to cold milk mixture & stir well. Pour into clean jars (2 qt size & 1 pint size). Put on lids. turn oven on for 20-60 seconds. turn oven off. Place jar in oven and leave untouched for 12 hours. Refridgerate. Save 1 cup yogurt for starting next batch.
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Green Death

Author: Summer // Category: , ,
2 small cans jalepeno peppers
1 small can chili peppers
1 med green pepper
3/4 c. water
3/4 c. water
3/4 c. wine vinegar
1 pkg pecktin
3 drops green food coloring
5 c. sugar

Remove seeds & stems from peppers and put all but sugar in blender. Puree. Cook all including sugar-bring to a boil and boil for 7 minutes. Remove from heat and skim off foam.

Best to serve over cream cheese with triscuit crackers.
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Buttermilk Pancakes

Author: Summer // Category: , ,
1 1/2 c. buttermilk
1 egg
3 Tbs butter
1 Tbs vanilla
1/2 tsp baking soda
1 c. flour
3 Tbs sugar
1/2 tsp baking powder
1/2 tsp salt

Blueberries make this even better.

*Tip: if you don't have buttermilk, mix 1 1/2 Tbs lemon juice with 1 1/2 c. milk-let sit for 5 minutes. Works just as well!
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Vanilla Crepes

Author: Summer // Category: ,
INGREDIENTS:
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
DIRECTIONS:
1.In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2.Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3.Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
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