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Blueberry Graham Cracker Cake

                                                              

      Recipe makes 9 pieces of cake

    

     Ingredents

     15 graham crackers crubled

      1 cup

      1 cup brown  sugar

      1 tbsp of baking powder

      1 tsp of cinnamon

      ¾ cup milk

      ½ cup of vegetable oil

      2 eggs

      ¾ cup blueberries

     

      Preperation

      Preheat oven to 375 degrese. In a bowl combine

      dry ingredients. In another bowl combine wet

      ingredients. Now combine both dry and wet and

      blend with mixer for about 3 minutes. In a gresed 9*9”

      dish, pour ½ of your batter. Sprinkle ½ of your blueberries over

      top. Pour the rest of your batter in dish and top with the rest

      of your blueberries. Bake for about 30-40 minutes until tooth

      pick comes out clean and the top is nice and golden.

 

      Chef’s Tips

      Use blackberries for something different. Try using blueberry yogurt instead

      of milk. If lactose intolerent use rice milk or almond milk. This cake is so good

      no matter how you make it!

Chef Andrea’s Pantry Essentials

                                

Baking all-purpose flour unbleached flour or bread flour (for bread making) granulated sugar powdered sugar brown sugar cornstarch baking powder baking soda yeast (regular or instant) vegetable shortening chocolate (semi-sweet, bitter-sweet, & Dutch process cocoa) Dried Goods dried beans (various types) dried fruits currants raisins dates Rice Arborio rice brown rice white rice wild rice Tomatoes (canned) chopped tomatoes sundried tomatoes tomato sauce tomato paste whole tomatoes Vinegars apple cider vinegar balsamic vinegar red wine vinegar raspberry vinegar rice vinegar white wine vinegar Dried Pasta angel hair egg noodles fettuccine fusille lasagna linguine penna spaghetti Dried Herbs anise seeds basil leaves bay leaves steak seasoning spice cayenne pepper chili powder cilantro coriander cumin (ground & seeds) curry powder dill weed fennel seeds Herbes de Provence marjoram dried mustard oregano paprika red peppers rosemary peppercorns (black & white) poppy seeds sage salt (regular & coarse) saffron sesame seeds Tabasco or hot sauce tarragon thyme turmeric Spices cinnamon (ground & whole sticks) cloves (ground & whole) ground allspice ground cardamon ground ginger ground nutmeg   Condiments chicken broth beef broth chutney hoisin sauce honey horseradish gelatin ketchup maple syrup mayonnaise molasses mustard (regular & Dijon) peanut butter pickles (sweet, dill & relish) salsa sliced pimientos soy sauce Terikiyi sauce Worcestershire sauce Oils extra-virgin olive oil vegetable oil walnut oil Milks Rice milk powdered buttermilk powdered milk sweetened condensed milk Canned Goods black beans canned fruits canned vegetables clams cherries (for cherry jubilee) cream of mushroom soup kidney beans mushrooms olives (green & black) pork & beans salmon tuna fish Misc. coffee (regular & decaf) tea (various types) Extracts almond extract pure vanilla extract vanilla beans Liquors marsala wine port wine red wine white wine Gourmet Items anchovies artichoke hearts capers sun dried tomatoes curry paste dried mushrooms olive paste pesto roasted peppers teriyaki smoked oysters Italian dressing Fresh Produce fresh herbs (various) lemons & limes (a must for juice) garlic bulbs onions (red & white) potatoes peppers carrots celery zucchini tomatoes fresh lettuce apples oranges Refrigerator or Freezer Staples butter, various cheeses                    eggs, frozen chicken, whole wheat bread, frozen berries pre maid pie shells, ground beef, frozen vegetables            Kitchen Essentials   Utensils 2 sets of measuring spoons 2 sets of dry measuring cups 2 glass liquid measuring cups 1-quart liquid measuring cup baster biscuit cutter can opener citrus juicer coffee scoop colander corkscrew cutting board funnel garlic press ginger grater grater (large & hand-held) ice cream scoop kitchen tongs (long & short) long-handled fork meat pounder melon baller mortar and pestle nutcracker pepper grinder potato ricer or masher salad spinner skewers (metal or wood) slotted spoons soup ladle spatulas, rubber (3 or 4 of various sizes and 1 high-heat) strainers strawberry huller tea kettle thermometers (candy, meat & oven) timers (2) turner vegetable peeler vegetable brush vegetable steamer (collapsible) wire whisk or hard rubber whisk wooden spoons (4 or 5) zester   Baking Dishes baking dishes (multiple sizes) microwave-safe casserole with lid mixing bowls (4 or more sizes) pasta bowl (serving) plastic containers (for storage) salad bowl (serving) small ingredient dishes (various sizes)   Pots & Pans broiler pan cast-iron frying pan double boiler Dutch oven frying pans (8" & 10") I have more than one of each large saute pan roasting pan saucepans (1-qt., 2-qt. & 3 qt.) stockpot (8 quart)   Cutlery carving knife chef's knife kitchen shears paring knife (2) serrated bread knife serrated tomato knife sharpening steel steak knives   Baking Equipment angel food cake pan baking sheet with rim cooling racks (2) flat baking sheets (2) flour sifter glass pie plates (2) loaf pan (2) muffin tins (2) oven baking stone (pizzas and bread) pastry blender pastry brush pastry scraper rolling pin round cake pans (2) springform pan (9") I have more than one size square baking pan (9"x9") Silpads (rubber baking mats)   Electronics coffee maker coffee grinder food processor hand mixer heavy-duty blender kitchen scale microwave oven standing mixer waffle iron (optional) crock pot (optional)

Blueberry Peach Cinnamon Muffins

 

Dry ingredients
1 1/4 cups whole wheat flour
1 tbsp of baking powder
1/2 tsp of salt
1 tsp of cinnamon
1/2 brown sugar
stir until well incorporated 

Wet ingredients
1/4 cup butter softened
1/4 cup vegetable oil
1 egg
1/3 cup of milk
1 tsp of vanilla

blend butter, with sugar and eggs until fluffy. Add dry slowly to wet, while blending on low speed.
Add milk and oil last. Blend all together for about 2 minutes.

Fold in 1 cup of blueberries and 2 cups of chopped ripe peaches 

Topping
1/4 cup brown sugar
1/4 cup oats
1 tsp of cinnamon
stir in a bowl and top muffins 


Pour batter into paper muffin cups  and bake at 350 for about 20 minutes.

Serve muffins with a nice cup of peach tea! It doesn't get much better than that now does it!

California chicken grilled panini

 Make some bbq chicken for dinner and turn it into a great lunch for  the next day

2 slices of your favourite whole grain bread
1 tbsp of mayo
1/2 avocado sliced
a few spinach leaves
1 thin slice of red onion
1 slice of havarit cheese
3 strawberries sliced
1 bbq chicken breast sliced

layer  sandwich with your ingredients, spray your panini grill and
grill for about 2 minutes on each side.
Slice serve and enjoy!

My Healthy, Pomegrante Bellini Cocktail

4 cups of frozen peaches
2 cups peach cocktail juice blend
1 cup of ice
blend in a blender until nice and smooth.

pour frozen peach mixture in to a martini glass.
Pour pom juice over top with a splash of peach schnapps, maybe a little bit more than a splash, just saying!

Watermelon Feta Salad Strange But Amazing!

1 large watermelon, rind removed and cut into large chunks

1 lemon, juiced and zested
1/2 cup olive oil
Sprinkled sea salt and freshly ground black pepper, to taste
1 large handful fresh basil, mint or cilantro 
1 cup feta cheese, crumbled or cubeda 
 a drizzle of balsamic reduction optional  

Directions

1. Toss the watermelon into a large bowl and add everything else. Toss gently and serve.

 It's  a strange combination of flavors but it works, because the feta is salty and the watermelon is so  sweet. Try it out, feta doesn't just have to be for Greek Salad!