English Emma Blooms

SWEETENED CONDENSED COCONUT MILK Author:  Detoxinista.com Cook time:   1 hour Total time:   1 hour Serves:  12 oz Naturally dairy-free, this homemade sweetened condensed coconut milk can be used in nearly any recipe calling for traditional sweetened condensed milk, adding a hint of rich, coconut flavor to the final result. INGREDIENTS 1 14 oz. can full-fat coconut milk ¼ cup honey, or equivalent sweetener of choice INSTRUCTIONS Pour the coconut milk into a small saucepan, and heat over medium-high heat until boiling, about 5 minutes. Watch this pot closely! Once the coconut milk starts to boil, it can bubble over quickly. Whisk regularly to prevent burning. Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it's completely dissolved. Allow to simmer for 30-45 minutes, or until the liquid is reduced by half. Remove from the heat, and allow to cool completely before using...

SWEETENED CONDENSED MILK SUBSTITUTE 2 eggs 1 c. brown sugar 1 tsp. vanilla 2 tbsp. flour 1/2 tsp. baking powder 1/4 tsp. salt Mix all ingredients and use as a substitute for sweetened condensed milk in recipes for pies, bars and desserts.

1 cup of molasses = 3/4 cup of sugar.  1 cup of brown sugar = 1 cup of regular (white) sugar + 1 T molasses. 

Potato Crust: 2 firmly-packed sliced raw potatoes 1/2 teaspoon salt 1 egg, beaten Vegetable oil Preheat oven to 400 degrees F. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water. In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. NOTE: Try to keep the thickness of the potato crust an even thickness on the sides and bottom. Bake 35 to 40 minutes or until crust is golden brown (after the first 20 minutes brush the crust with vegetable oil to crisp it). Remove from oven. Reduce oven temperature to 375 degrees F.

YIELD: Makes 4 (main course) servings ACTIVE TIME: 15 min TOTAL TIME: 40 min INGREDIENTS • 3 large garlic cloves • 1 teaspoon dried oregano • Scant 1/2 teaspoon dried hot red-pepper flakes • 2 tablespoons extra-virgin olive oil • 4 chicken breast halves with skin and bone (2 to 2 1/4 lb total) PREPARATION Preheat oven to 500°F with rack in upper third. Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a bowl. Stir in oregano, red-pepper flakes, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cut a 2-inch-long pocket (about 1 1/2 inches deep) horizontally in side of each breast half and spread 1/2 teaspoon garlic mixture into each pocket. Coat chicken with remaining garlic mixture. Roast chicken, skin sides up, in a foil-lined large shallow baking pan. Use metal oven safe cookware, start at 500 degrees for 10 minutes, then lower to 375 for 30-40 minutes

Jurassic World!

4 today!

with Natalie, Suzi and Carrie.   Definitely something to do agaiN!

http://www.nativegrasses.com Sincerely, Emma