1 C water
1 C cider vinegar
2 tsp. dishwashing liquid
Directions:
Combine the water, vinegar and dishwashing liquid. Pour 1 oz. of the mixture into the trap (sold separately).
The vinegar attracts the flys and the soap prevents them from escaping.
Ingredients
4 cups Bisquick
1 C sour cream
1 C 7-up
1/2 C melted butter
Directions
Mix bisquick, sour cream and 7-up.
Melt butter in bottom of cookie sheet pan, and put shaped biscuits in.
Bake 425 until golden brown.
Ingredients
2 cups sugar
1 cup firmly packed brown sugar
1 cup Butter
1 cup milk
1 cup Heavy Whipping Cream
1 cup light corn syrup
1 teaspoon vanilla
Directions:
Butter a 9×13 pan (full batch) or 9×9 (half batch) and put pan in freezer.
This recipe can be halved.
Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
Reduce heat as low as you can so that it continues boiling. continue cooking 25-30+ minutes or until candy thermometer reaches 248°F (The longer this takes the better as that is what develops the deep flavor).
Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely – Refrigerate 1 hour should do the trick.
I pull the whole slab of caramel out of the pan onto wax-paper to cut it.
Ingredients:
2½ cup (330 ml) sunflower seeds, unsalted
½ cup (85 g) flaxseed
¼ cup (35 g) sesame seeds
½ cup (120 ml) sunflower oil
2 Tablespoons honey, or sugar
½ teaspoon salt
Place all ingredients into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for 1 minute 15 seconds, using the tamper to press the ingredients into the blades.
Yield: 2 1/2 cups
Ingredients
4 Cups Bisquick
1 Cup sour cream
1 can 7-up
1/2 Cup melted butter
Mix bisquick, sourcream and 7up. Melt butter in bottom of cookie sheet pan, and put shaped buicuits in, then bake at 425 until golden.
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
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.