Cloud Bread




MY CLOUD BREAD



Ingredients

3 Eggs
3 Tbsp Cream Cheese, softened
1/4 tsp baking powder (or cream of tartar)

Whip in KA mixer:
3 egg whites
1/4 tsp baking powder (or cream of tartar)

Mix with BIG spoon in other bowl:*
3 egg yolks
3 Tbsp Cream Cheese, softened

Gently fold mixed yokes into whipped egg white mixture.
Scoop with BIG spoon onto parchment covered cookie sheet.
(Bake 300’ for 17 minutes) Makes 10

For Pizza Cloud Bread:*
1 Tbsp. Italian seasoning
2 Tbsp. Shredded mozzarella or grated Parmesan
2 tsp. Tomato paste

For Everything Bagel Cloud Bread:*
1/8 tsp. salt
1 tsp. poppy seeds
1 tsp. sesame seeds
1 tsp. minced dried garlic
1 tsp. minced dried onion

For Ranch Cloud Bread:*
1 1/2 tsp ranch seasoning powder

Cranberry Orange Cake

Cranberry Orange Cake

Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour, 15 minutes Yield: Serves 12 This cranberry orange cake is almost like a pound cake and gets better as it sets. Bake it in a bundt or loaf pan.

Ingredients

• 1 1/2 cups flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1 cup sour cream

• 1 cup sugar

• 3 large eggs

• zest of one orange – about 1 tablespoon

• juice of an orange

• 1/2 cup butter

• 2 tablespoons sugar

• 1 1/2 cups fresh cranberries

• For the Icing:

• 1 cup powdered sugar

• 2 – 3 tablespoons water, milk or orange juice

• Instructions

1 Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.

2 Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.

3 Add the orange juice and zest. Add the sour cream.

4 When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.

5 Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Mix up your glaze ingredients and spread on top and sides of cake.

Pepper Jelly

PEPPER JELLY

In pot add:

2 cups red ground peppers (some may be hot and if you want more heat, leave in some seeds.)

5 1/2 cups white sugar

1 cup white vinegar

Boil 2 minutes.

Remove from heat and let set 15 minutes.

Add:

1/3 cup lemon juice

Boil 2 minutes.

Remove from heat and stir in:

2 envelopes liquid certo.

Stir for 2 minutes and jar.

Note: It may take up to 2 days to set.

I got this recipe from Dora Fisher who brought me some when we served in the Toronto Ontario Temple.

Honey Mustard Chicken Nuggets


Ingredients

1/4 cup whole-wheat panko breadcrumbs
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper
2 tbsp Dijon mustard
1 tbsp honey
8 oz raw boneless skinless chicken breast, cut into 10 nuggets

Directions

1. Preheat oven to 375°F. Spray a baking sheet with nonstick spray.

2. In a wide bowl, mix breadcrumbs with seasonings.

3. In another wide bowl, thoroughly mix mustard with honey.

4. Add chicken to mustard mixture, and toss to coat.

5. One at a time, shake chicken nuggets to remove excess mustard mixture, and coat with seasoned crumbs.

6. Evenly place nuggets on the baking sheet, and top with any remaining seasoned crumbs. Bake for 8 minutes.

7. Flip chicken. Bake until lightly browned and crispy, 8-10 minutes.

If you wish, mix up some extra honey mustard (1 part honey to 2 parts mustard) to use as dipping sauce!


Excellent when made with your own bread crumbs. (From your homemade whole wheat bread, of course!)

Coconut Chocolate Chip Cherry Cookies


INGREDIENTS

1/2 cup butter

1 2/3 cup sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp salt

1/4 cup cherry juice

About 10 cut up maraschino cherries

2 1/2 cups flour

1 cup coconut

1 cup milk chocolate chips


DIRECTIONS

Drop by teaspoon or make a small ball and place on ungreased cookie sheet.

Bake at 325’F for 8-10 minutes.  For chewy cookies remove in 8 minutes.

Makes about 4 dozen cookies.

Zucchini Tortillas Recipe












INGREDIENTS:

  • 3 cups grated zucchini (takes 4 medium zucchini to make 3 cups)
  • 1 cup + 3 tablespoons arrowroot flour
  • 1/2 cup coconut flour
  • 3 eggs
  • 1 teaspoon of each: smoked paprika, cumin, chili powder, salt, pepper

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Wash and grate zucchini.
  3. Squeeze the water out of the zucchini and place in a medium bowl, discarding the zucchini juice.
  4. Add in the arrowroot flour, coconut flour, eggs and spices.
  5. Mix until well combined.
  6. Line a 9 x 11 baking sheet with parchment paper.
  7. Using a 6cm ice cream scoop, scoop the tortilla batter on to the baking sheet, using your fingers to press the batter until thin round-shaped tortillas.
  8. Bake for 40 minutes or until tortilla is golden brown.
  9. Serve with your favorite taco toppings!

Cinnamon Roll Apple Pie

Cinnamon Roll Apple Piecinnamon-roll

Serves 10

INGREDIENTS

5 Granny Smith apples
2 cans cinnamon rolls
½ cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch

PREPARATION

1. Preheat oven to 350°F/180°C and spray a pie dish with nonstick oil.
2. Peel and cut the apples into thin slices and place in a bowl.
3. Add sugar, cinnamon, and cornstarch to apples and stir.
4. Cut each cinnamon roll in half and roll out with flour until thin.
5. Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
6. Add the apples and layer the rest of the rolls on top to create a closed crust, pinching any holes together with your fingers.
7. Cover with foil and bake for 35 minutes.
8. Remove the foil and bake for another 10 minutes uncovered.
9. Allow the pie to cool and drizzle with icing.
10. Enjoy!

GINGER ALE RECIPE 

GINGER ALE RECIPE FOR PAIN

INGREDIENTS
1 cup peeled, finely chopped ginger

2 cups purified water

raw honey to taste

sparkling water

1 lime, juiced

Lime wedges for garnish

DIRECTIONS
1 Bring 2 cups of water to a boil. Add ginger. Reduce heat to medium low and let ginger sit in the simmering water for 5 minutes
2. Remove it from heat and strain it out through a kitchen strainer.
3. To serve, combine 1 part ginger syrup to 3 parts sparkling water and serve over ice. Sweeten to taste with raw honey (or raw stevia) and some lime juice. Enjoy!

Orange Fluff Jello Salad Recipe

Orange Fluff Jello Salad Recipe:

Ingredients:

1 large package Cook and Serve vanilla pudding (4.6 ounces)

1 large package orange jell-o (6 ounces)

2 cups water

1 16 oz Cool-Whip (lite or fat-free is fine)

1/2 bag mini marshmallows (omit for Steven)

20 ounce can pineapple tidbits (drained) (crushed for Steven)

22 ounces mandarin oranges (drained) (blended for Steven)

2 to 3 bananas, sliced (Optional, put in before serving so they don’t turn brown in the fridge)(add cottage cheese instead for Steven)

Directions:

Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.