Tuesday, February 27, 2018

Pressure cooker Flan


1 can of canned milk
1 can of sweetened condensed milk
3 eggs
1 tsp of almond extract

1 cup sugar

Melt 1 cup of sugar on your stove till sugar is liquid (stirring occasionally).  Then pour the melted sugar into a dish that will fit into your pressure cooker/instant pot.  I use a glass pyrex dish about 6 inches in width and 4 inches deep.  Move the dish around so the sugar coated the bottom and sides of pan.

Blend the remaining ingredients and poor into the sugared dish.  Cover with foil.  Put 1.5 cups of water into your instant pot and then lower the flan dish into the cooker.  I make a sling out of foil for easy lifting.  It makes things sooo much easier.

Cook on manual for about 15 minutes with 10 minutes pressure release.  Take it out and remove foil.  If it looks really liquid in the center put back in for another 5 minutes or so.  Ive found it doesn't mess things up to do this at all.  Wait for about an hour then flip the flan dish upside down onto a plate or pie dish.  I should plop out nicely.

Refrigerate till cold and then eat.

Sunday, December 1, 2013

Buttermilk Syrup

Buttermilk Syrup

1 1/2 cup sugar
3/4 cup buttermilk (regular milk with a little lemon juice squirted in
1/2 cup butter
2 TB corn syrup
1 tsp baking soda
2 tsp vanilla

1. In saucepan combine first five ingredients, bring to boil for 7 minutes.
2. Remove from heat and stir in vanilla.

Friday, April 12, 2013

Baked Oatmeal

Healthy Baked Oatmeal

1 tlb butter
2 eggs
1/4 cup sugar
2 tsp baking powder
1 tsp salt
1 cup milk
1 tsp vanilla
1/2 cup applesauce.

Mix the ingredients above and set aside. In a 9x13 pan put 3 cups of oatmeal.  Pour wet ingredients over oatmeal and give a LITTLE stir.  Bake at 350 for 30min
***You  could dress it up by adding different extracts, fruit, nuts, or coconut flakes.

The original recipe was a bit better but MUCH higher in calories

1/2 cup butter

2 eggs
1cup sugar
2 tsp baking powder
1 tsp salt
1 cup milk
1 tsp vanilla
1/4 cup oil.

(I made this recipe with no oil and 1/2 cup sugar and it was still great)
Mix the ingredients above and set aside. In a 9x13 pan put 3 cups of oatmeal.  Pour wet ingredients over oatmeal and give a LITTLE stir.  Bake at 350 for 30min

Thursday, February 21, 2013

Moms Easy Lemon Pudding Cake

Preheat oven to 350

Sift 1/4cup flour
      1 cup sugar
      1/4 tsp salt

Then mix in the following
1tlb lemon rind (not packed)
1/2 cup lemon juice
2 egg yokes beaten
3/4 cup of milk

Fold in 2 stiffly beaten egg whites.

Put into a 8x8 pan.  Then put that pan into a bigger pan and fill up the large pan with water so that it goes 1/2 way up the pan with the cake in it.

Bake for 45 minutes then check.  Take out when top is golden.

Monday, September 17, 2012

Mom's Famous Salsa

In a food processor put in the following order:
1/4 Cup cilantro
1 tsp. lime juice (or lemon)
1/2 small onion
6 tomatoes
1 serrano pepper of jalapeno
1 tsp salt  (or to taste)
Mix till coursly chopped (about 5 sec once it gets going)
My food processor is small so I only put in less than half the tomatoes. I mix it, then dump it in a bowl, then put the rest of the tomatoes in the food processor, mix till coarsely chopped, then add that to the first mixture and stir it. 
For dad's I put in about 4-6 peppers to make it hot and a whole small onion.  I also add a normal green pepper sometimes since we have so many and it gives it a good flavor. 
I can make you guys some more if you want.  I just need more peppers and maybe cilantro, but I should have the rest. 

Thursday, August 30, 2012

Tomato Basil Soup


    • 5 cloves
    • 1 tablespoon olive oil
    • 2 tablespoons butter
    • 1 medium onions, finely chopped
    • 2 lbs plum tomatoes, ripened and roughly chopped
    • 2 cups vegetable stock
    • 1/2 cup dry white wine
    • 1/2 cup fresh basil, shredded and loosely packed
    • Optional:  heavy cream 2 table spoons
    • salt & freshly ground black pepper


  1. Heat the oil and butter in a large saucepan until foaming.
    Add the onion and roasted garlic. Cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
    Stir in the chopped tomatoes, then add the stock, white wine and salt and pepper to taste.
    Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, stirring occcasionally.
    Process the soup with the shredded basil in a blender or food processor, add back to pan
    Add the cream and heat through, stirring to a hot eating temp
    Check the consistency and add more stock if necessary, then season with salt and pepper.

Sunday, August 26, 2012


These are they way I remember Snickerdoodles. 

Soft and Chewy Snickerdoodles
Recipe from Cooks Illustrated Cookbook, instructions slightly adapted
1 3/4 cups sugar (12.25 oz), divided
1 tablespoon ground cinnamon
2 1/2 cups (12.5 oz) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt*
8 tablespoons (1 stick) unsalted butter* (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs
*if using salted butter, just omit table salt
Preheat oven to 375 degrees.  line 2 baking sheets with parchment paper.  Combine 1/4 cup sugar and cinnamon in shallow dish and set aside.  Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes.  Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds.  Give dough final stir to ensure that no flour pockets remain.
Working with 2 tablespoons of dough at a time, roll into balls.  Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.
Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes.  The cookies should look raw between the cracks and seem underdone.  Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature.  Makes about 2 dozen 3-4 inch cookies.found on ourbestbites