Christina Elton

Friday, February 24, 2012

Butterflies

I have been looking at trying to teach my Son about different butterflies and found a site that is very useful

http://www.butterfliesandmoths.org/

Wednesday, February 1, 2012

7 c. rolled oats
1 c. flax seed meal
1-2 c. nuts
1/2 t. salt
1c. pure maple syrup
3/4 c. oil
1 T. vanilla extract
1 c. dried fruit

Preheat oven to 250 F
In a large bowl combine oats, flax, nuts and salt. In a small bowl combine maple, oil and vanilla. Pour the syrup mixture over the dry mixture. Spread on 2 baking sheets and bake for 1 hour. Stir and bake another hour. Remove from the oven and let cool. Add dried fruit and keep in an airtight container. Enjoy.

Thursday, January 26, 2012

Crème brûlée Pudding

So, sometimes I really want Crème brûlée but do not have the time to make it. I came up with an agreeable alternative.

Crème brûlée Pudding
1/4 c. sugar
2 c. cream
1 c. milk
1/4 c. sweetened condensed milk (you could use 1/2 c. sugar in place of the condensed milk)
3 egg yolks
3 T. corn starch
1/2 a vanilla bean
In a bowl combine the corn starch, eggs and condensed milk then add the milk and cream. Place sugar in saucepan and heat until a dark golden color. Add the ingredients from the bowl all at once. Cut vanilla bean in half and scrape seeds, stir into the pudding mixture. Continue to stir until thick. Pudding should be a somewhat carmel color. Enjoy plain or topped with berries.

Monday, December 12, 2011

Lime Tartlets

LIME TARTLETS

2 T. sugar

2 T. powdered sugar

1/2 c. butter

1 1/4 c. flour

1/2 t. fresh ginger

Lime Curd:

3/4 c. sugar and

1 t. grated lime peel

1/4 c. lime juice

3 large egg yolks

1 large egg

2 T. butter

Lightly coat 12, 1 3/4 -inch mini

muffin cups with Pam. Blend sugar with

powdered sugar, add butter and break up into

pieces. Add flour and ginger until fine crumbs

form. Turn crumbs out onto counter; gently

gather until it holds together. Divide dough

in half. Roll each piece into a 12-inch log.

Wrap one log and refrigerate. Cut remaining

log crosswise into 12 pieces. Press each piece

onto bottom and sides of muffin cups. Bake

16-18 minutes at 350º. For custard: whisk

sugar, lime peel, yolks, and egg in saucepan.

Cook stirring over medium low heat until

mixture thickens. DO NOT BOIL. Strain

through fine sieve. , stir in butter until

melted. Reduce Oven temperature to 300º

using 1/2 the lime curd fill each tartlet. Bake

10-12 minutes until filling is set. Remove

from pan when cooled slightly. Garnish with

powdered sugar if desired.

Friday, June 17, 2011

Spinach Pesto

3 c. lightly packed spinach
1 1/2 c. lightly packed basil
1/2 c. freshly grated parmesan
1/2 c. pine nuts
3-4 cloves garlic
2 T. lemon juice or half a lemon juiced
1 1/2 t. salt
1/2 t. black pepper
2/3 c. olive oil

Blend together adding olive oil to get the proper consistancy. Enjoy on pasta, pizza, sandwich etc.